Existing Market
In terms of what's
next, I just need to do some scientific research into the logistics and
creation of a strip that would have this effect. It would also need to be
healthy to ingest.
I interviewed three
customers, all from the UF scene, and asked them the appropriate questions.
They agreed, and said that after scientific logistics, I should begin
approaching local sustainable restaurants to carry products.
I think that
personally, the path is unforeseeable until the science is done to prove
whether the product can exist or not. This is a pretty major thing to wait on,
and could be a major issue if the science is too difficult or expensive.
New Market
Another good market
for this scene would be clubs and bars, where drinking is encouraged and
potential taste buds could be pleased.
This could be
valuable, because drinks aren't usually served coldest at clubs where spillage
is almost a given, and the strips could allow for cold consumption.
I spoke with a New
Smyrna Beach bar owner and a Daytona club owner; unfortunately, none of these
people seemed very interested in the idea. They didn't seem to see the
importance of catering to preferences in taste.
I personally wasn't
expecting both the bar and club owners to quit on the idea, and it made me
wonder if businesses were going to stick to ice just because the need is
already met, and change is difficult.
Hey Francis,
ReplyDeleteI am surprised that the restaurants were so outright with their disinterest, but this can serve as an opportunity to reflect and see what it is you wish to do with the product. If places like restaurants are not so inclined to serve this product, what about the marketplace is restricting your use case? Many restaurants have the budget in their energy consumption to run their own ice makers, so what you can do is find a way to maybe quantify a way that the cost saving will benefit them in the long run to push for costs as a main B2B sales pitch.
Hope the setback from the restaurants doesn't make you give up hope, you may have something here!
Frankie, I’m so sorry to hear the bar and club owners weren’t receptive, but don’t give up! Maybe this is just an indication that clubs and the average bar aren’t the best places for your product. I think that customer preference will be a major reason that your product becomes successful, but in order to penetrate the market, perhaps you should focus more on the ecological benefits – the fresh drinking water that can be conserved – and then target very specific “healthy” food and beverage suppliers with this idea. Good luck!
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