Up and Running Blog

May 2011

6 Reasons to Keep Your Hobby a Hobby

I am a little bit tired (and by a little bit, I actually mean really tired) of hearing about how you should create a business from your greatest passion in life. Well, you can really screw up your passion for something by having to earn a living from it. So, here’s the other side of the coin- six key reasons why you may just want to keep your hobby a hobby.

Hobbies are all about you!

Having a hobby is a total self-indulgence. It is something that you can do that is mostly- if not entirely-you-centric. While you may think you can have a business that is all about you, you would be wrong. A business is about your customers. In your business, you only get a say if it jives with your customers’ wants-otherwise, they don’t buy from you!

You may kill the magic

Do you remember when Dorothy and the gang peered behind the curtain to find out the Wizard of Oz was kind of a douche bag? Or when you found out that Santa Claus wasn’t real? Or when you figured out that your parents weren’t superheroes, just people with flaws? It sucked, right? Our hobbies are about escapism. There is a bit of magic and fantasy in them. When you make that your business, you are privy to the nuts and bolts. That kills the magic.

We need downtime

We weren’t designed to always be “on”. We need time to recombobulate and relax. And if you are earning a living in from your hobby, then WTF are you going to do in your free time?

There’s a good reason a hobby or passion is not called “work”

By name, work is work and fun is fun. Sometimes, work can be fun, but it’s not called that for a reason. Can your hobby take that? Once you depend on something to earn a living, to put food on your family’s table and to pay your mortgage, it changes your relationship with it, introducing emotions like stress. Do you want to do that to your passion?

Passion doesn’t guarantee success

There’s no relationship between loving something and being good at running a business related to doing that something. A passion for cooking lasagna doesn’t automatically qualify you to run an Italian restaurant or start a food company (neither does a passion for eating lasagna, for that matter).

You’ll do less of what you love

Your job when you run a business is to run a business. Ask how many hours the photographer spends shooting photos, the foodie spends baking and the wedding planner spends picking out linens and flowers vs. doing a bunch of crappy administrative tasks. It’s a bit out of balance. Just because you love doing your hobby, you don’t get to do that particular facet of it 100% of the time when it becomes your business.

At the end of the day, while you absolutely need to be passionate about making your business a success, but you don’t need to make a business from your greatest passion in life. Don’t let anyone tell you otherwise.

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Stilettos and Brass Knuckles: One Woman’s View as an Entrepreneur
I’ve been called many things in my life. Most recently I have been called a “woman entrepreneur,” “mompreneur,” “social entrepreneur,” and a few other things I won’t repeat. Transitioning from freelancer to entrepreneur (not businesswoman—a distinction I will explain shortly) was an exhilarating, frightening, and freeing experience. Through that transition I became a master of my destiny, a creator of possibility in a world wrought with excess and destruction, and forever an advocate for a new way of life–a way to personal and ideological freedom.

You see, entrepreneurs are a special breed. We look at the unknown and say, “I can make something out of that.” We don’t run haphazardly toward the dark abyss of uncertainty as many assume. We see possibility. We calculate the risk, develop a strategy, and attack uncertainty with unrelenting stubbornness. Enticed by the reward only creation can bring, we mold new technologies, challenge paradigms, and build cultures of thought and living that startle the dreary corporate mentality.
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You’ve just opened the doors to your restaurant and had a great first week. But you know that more of your potential customers are at home, hungry, and searching Google for a great place to eat dinner. A website for your restaurant will let customers find you on Google. Here are three tips on what information you should include on your website, how to quickly and easily set up a website for your restaurant and get customers through your doors. Continue Reading »

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Zipper’s Beachfront Restaurant
Cabo San Lucas, Mexico is frequently cited as one of the top ten travel destinations in the world. Expensive resorts line pristine beaches and cater to the rich and famous. Yet one of the most popular beachfront restaurants in the area isn’t associated with any of the typical tourist venues.

Zipper’s Beachfront Restaurant is a little off the beaten path, and there’s nothing fancy about it other than great ocean view courtesy of Mother Nature. The restaurant’s owner, Tony Magdaleno (aka “Big Tony”), is a mini-celebrity. My husband and I were introduced to Zipper’s and “Big Tony” about ten years ago by some friends who own a second home in Cabo. Now, every year when we go back we, Zipper’s is on our “must do” list. And Big Tony always remembers us. As soon as he sees us, he makes his way to our table to say hello and welcome us back. Of course, that’s part of the reason folks like us come back time and time again. Big Tony makes you feel special.

During one of my trips there, I decided to chat with Big Tony about how he built his business and how he manages to continue to succeed with so much competition. “Most business comes from word-of-mouth, and I never forget a face,” he explained. “It is important to get repeat customers.”
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The Palo Alto Software team is at the National Restaurant Association Conference this week and Bplans is featuring articles and resources for restaurant owners.

To Rent Or Buy: Knowing When to Buy A Commercial Space For Your Restaurant

When it comes to getting your restaurant off the ground, what’s even more important than a great concept and great food is a great location. A high traffic location located near or in retail centers and major streets are prime venues for building up your clientele. However, deciding on whether to lease or purchase depends on how long you’ve been in business and how strong is your customer base.

Startup to 3 years

If you’re just starting your restaurant the best thing to do is to lease for the following reasons:
Continue Reading »

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The Palo Alto Software team is at the National Restaurant Association Conference this week and Bplans is featuring articles and resources for restaurant owners.

(Tim’s note: this is an excerpt from The Plan As You Go Business Plan, posted here with permission of Entrepreneur Press, the publisher. It’s here today because we are focusing on the restaurant business this week in honor of the National Restaurant Association trade show in Chicago)

Remember, there is no single way to forecast any business. It’s often very creative.

Magda was looking at forecasting sales for a small restaurant. She hadn’t locked in the location at that point, but she had a pretty good idea of the small size she wanted. She decided she would be able to seat six tables of four people each as a starting point. She knew that things might change when she actually decided on the space to rent, but she had to start somewhere, so six tables of four it was.
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Union Market

Union MarketHigh expectations and a vision of success dance in the heads of every new restaurant owner. Weeks of work goes into planning menus, finding your niche, costing out the food and hiring your crew. Failure is not an option!

Except it is. And a very real one.
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Good Marketing Undone

by Teri Epperly on May 20, 2011

Good Marketing Undone

True story. But the names and certain key words have been removed; I’m not here to complain about a particular store.

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To Rent Or Buy: Knowing When to Buy A Commercial Space For Your Restaurant

When it comes to getting your restaurant off the ground, what’s even more important than a great concept and great food is a great location. A high traffic location located near or in retail centers and major streets are prime venues for building up your clientele. However, deciding on whether to lease or purchase depends on how long you’ve been in business and how strong is your customer base.

Startup to 3 years

If you’re just starting your restaurant the best thing to do is to lease for the following reasons:
Continue Reading »

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(Ed note: this is an excerpt from The Plan As You Go Business Plan, posted here with permission of Entrepreneur Press, the publisher. It’s here today because we are focusing on the restaurant business this week in honor of the National Restaurant Association trade show in Chicago)

Remember, there is no single way to forecast any business. It’s often very creative.

Magda was looking at forecasting sales for a small restaurant. She hadn’t locked in the location at that point, but she had a pretty good idea of the small size she wanted. She decided she would be able to seat six tables of four people each as a starting point. She knew that things might change when she actually decided on the space to rent, but she had to start somewhere, so six tables of four it was.

Then she did some simple math: six tables of four meant at capacity she would be serving 24 meals. Meals take about an hour at lunch, and about two hours at dinner. She figured she’d have one serving of lunch and two of dinner, roughly calculating the 5 to 5:30 crowd as the first serving, and the 7:30 to 8:00 crowd as the second serving. So an absolutely full lunch service in a day would be 24 lunches. An absolutely full dinner service in a day would be 48 dinners.
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