Agriculture Reference
In-Depth Information
A business should move into the tourism sector because it can see the
opportunities, not out of desperation because what they are doing now is not
working and they think more profits will be generated by simply changing
the business model.
Often the decision depends on where the business is on the sigmoid
curve. The sigmoid curve is a mathematical formula that applies to life cycles
in businesses. Every business is situated somewhere on the sigmoid curve
and an astute business knows where it is on the curve.
The sigmoid curve represents the lifespan of the business; it is not based
on the number of years in business. In the beginning, a new business tends to
start slowly through learning and experimenting. Once a business model has
the correct formula it progresses and prospers and grows stronger. Moving
up the sigmoid curve, at some point a business hits the high water mark or
ceiling and then, unless it reinvents itself, it starts declining.
As mentioned, the lifespan of a business is not based on years; the time
line alters with each business model.
Entrepreneurs develop businesses in the lower half of the upward swing
of the curve, whilst many businesses that fail, leave it too late in the curve be-
fore they try to reinvent themselves. A business should venture into culinary
tourism because the passion is there, not because the business is failing and
an alternative has to be found.
Many growers and farmers have ventured into food tourism; some have
prospered while others have failed.
Farming is an industry that relies on the seasons and it is also a 'non-people'
profession. Farmers often work all day without seeing another person. In
workshops we have held we have observed that farmers' motivational needs
are often driven by 'achievement' rather than 'friendship'.
Food tourism is a 'now' industry in the sense that the consumer is in
front of a business representative and wants instant gratification. Plus, our
farming clients involved in tourism often tell us there is ongoing people pres-
sure. If you do not like dealing with the public, then culinary tourism may
not be the right business model for you.
The key to success is to work 'on' a business plan and not 'in' the business.
Many businesses fail to work because the owner fails to plan. Food tourism
is a fun sector to be in, but it is still business and a business plan is essential.
Before starting any business the following questions should be asked:
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Are you a self-starter?
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Can you start and follow through on what will be a long project?
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Can you accept responsibility?
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Are you prepared to work long hours, 7 days a week?
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Are you in sound health?
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Is there a replacement procedure if you are taken sick?
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Are you a natural leader?
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Are you an organizer?
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Are you a logical thinker?
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Can you easily work with others and the public?
