SERVING SIZE: first try to classify possible stakeholders, starting from those that could be at the moment the hungriest and/or the easiest to serve.
THE INGREDIENT LIST: As well as in a real recipe you list all ingredients in order of use, starting from the most important ones, as described in step-by-step instructions, this means essentially to make sure:
- to have a complete list of competitive advantages: those are what is spicing up your dish and makes it special/different than anyone else
- to have a list of all the other ingredients: how special/are they are, how difficult and how long it takes to purchase them?
Concerning the using order, can you tell exactly how is going to work? If you can, it means you have more or less defined the key processes of your start up, because a using order is strictly related with time and with the sequence of actions you perform to deliver a product or a service…so get to know your processes!!!!
THE PREPARATION METHOD
THE MIXING BOWL: how large it can be? In other words, infrastructure plays an important role. Giving up for a moment dreams and ideal scenarios, do a reality check: what you can rely on? Start-up incubator (providing the services you really need?), a business angel, just your own resources… at least in stage 1. Your recipe should adapt to such conditions, postponing any further improvements to a future stage 2.
THE PREPARATION: this is very important. The preparation should be as soon as possible:
–standardized: a good recipe Is clear and well written, so that it can be infinitely reproduced, communicated to key stakeholder so that they can also verify its feasibility. A well documented set of processes/policies as well, sometimes, as a peculiar/unique method makes really the difference! Many startupS fail since the very beginning to perfom such a relevant task.
-protected: sometimes a good recipe for business is all you have at the very beginning of your entrepreneurial career. Have you properly assessed the way (and the related feasibility, times and costs) to protect your idea (f.i. with non disclosure agreements, patents, registrations etc etc)
HOW TO PLATE: always give to your customer proper instructions on how to make the best use of what you are providing, keeping in mind to be:
-using an effective communication style
–encouraging, because customer is, generally speaking, lazy: customer wants to be reassured, encouraged, not scared by something new or different than usual
HOW TO GARNISH: have you an idea of complementary products/services that can be provided?
HOW TO STORE YOUR DISH (if applicable): I mean, can you estimate how long your dish will last, can you give instructions to your customer concerning how to take care of the purchased goods? And, moreover, are you in the position to assess how is going to work about after sales processes, so f.i.:
-how to provide to your customer consumption informations and/or suggest ideal consumption behaviour
-how to reintegrate stocks
-how to sale other dishes and or complementary products
A FINAL NOTE: You must test your recipes to make sure they work, the amounts and serving sizes are correct, and that they taste as great as you intend., repeat testing and revision are needed.