I’ve been so busy the past couple of weeks I forgot to write an email and update you on my progress in this software accelerator program. Please, if you don’t hear from me for weeks on end, poke me in the rear and hold me accountable.
For the past two weeks we’ve been focusing on identifying our target customer and conducting customer interviews. This is easier in theory than it is in reality.
This software accelerator program I was accepted into starts from the baseline of “no idea”; meaning you will be most successful if you enter into the program without a solution to a problem in mind. The theory behind this is that oftentimes entrepreneurs have what they think is a great idea for a business or a solution, they spend months and years building it, and then when they launch it they realize no one wants to buy it. They didn’t actually create something that filled a need or solved a pain point. They built a vitamin instead of a painkiller.
By coming into this program without a solution in mind, we can interview target customers we’re interested in serving and hopefully develop a solution that is a need to have instead of a nice to have.
This isn’t the easy thing to do. Especially since I entered the program with an idea in mind (bad me).
My chosen Target Customer is a small to mid-sized restaurant owner. See “Tom” below.
My idea for restaurant owners is to create a solution that streamlines the process of serving customers with dietary restrictions and food allergies.
Unfortunately, after conducting quite a few interviews with restaurant owners, I’ve discovered that the inefficient process of serving customers with dietary restrictions, the uneducated staff, and the unmarked menus are much greater pain points for the customer than for the restaurant owner.
Which means it’s probably time for me to pivot (much to my dismay). I’ve been wanting to create a solution since 2017 that would allow me to safely eat (as someone with celiac disease) at more restaurants.
In spite of this learning, I’m continuing down the path with restaurants as my target customer (for now). Perhaps I can come up with a solution to solve their biggest challenge, which is… you guessed it - staffing.
I’m keeping an open mind.
So… how can you help? Thanks for asking! If you know of a restaurant owner, chef, manager, server, host, or bartender who you can introduce me to for a quick 15 minute phone call to discuss their biggest work challenges, I’d greatly appreciate it.
And if restaurant owners don’t pan out as my Target Customer, I have another idea in mind. Always thinking, I am.
Thanks friends, and till next time!
Heather