E. 39: Running a Restaurant in the Pandemic, Spotting New Opportunities, and Starting a Consultancy Business with Ben Potts
Building out a new arm of your business in the middle of a pandemic is no small feat—but sometimes it’s necessary.
In recent episodes, we’ve talked to different badass business owners who transformed or pivoted their businesses in response to COVID. They shared why they pivoted, how they did it, and how they’re doing now.
Today’s guest, Ben Potts, is another living example of how you can alter your business to meet your needs and your clients *right now—*and be a badass business owner all at the same time.
Interestingly, Ben was able to seamlessly open a consulting company because he was already a true expert—spending decades learning every inch of the business and meeting so many people.
As you’ll hear, when you’re consulting and before you’ve launched any sort of marketing, your first clients are going to be people that you already know—or people that they know! That’s why it’s essential to reach out to everyone you know that might be interested in what you’re offering.
In this episode, Ben and I are going to dive into the method behind developing and launching his new program, Better Bar menu, and how he created a lucrative business before doing any kind of marketing.
Find this episode for free on your favorite podcast player.
Tune into this episode to hear:
The BEST way to launch a course out of a real NEED
How Ben’s restaurant, Beaker and Grey, and cocktail bar, the Sylvester, are faring during COVID
The new business Ben launched last June consulting that is turning out to be quite lucrative
How that new business accidentally launched into being a course creator
