Hi everyone, I read the book over 2 years ago after finding this forum and for some reason never got around to introducing myself, so hey better late than never.
Bit of a background, spent my early 20's as a professional boxer (welterweight) as it's something I always wanted to do when I was a kid. By 25 after 16 only pro fights my boxing career came to an end. Feeling depressed I met a girl which inspired me to do something, so I went back to school for graphic design, graduated, got a full time job, got married, 2 kids later.... the usual boring stuff.
5 years into my job at the age of 32 (2010) I started thinking of ways to increase my income. I came up with all sorts of ideas, but my wife always had this great Hawaiian BBQ recipe so I decided that we should start selling barbecue at street festivals on weekends. I had no idea how to run a business, never worked in a restaurant before, but decided to just do it and take action.
Well every summer business started to get better, we did more events, catered more parties and eventually my income from selling bbq and catering on weekends was more than my slowlane office job, so almost 5 years after I started this business I finally quit my fulltime job. I probably would've quit sooner, but it's not that simple when you have a mortgage, kids, wife etc... So all you young guys that don't have those obligations yet, there is no better time to take action than now!!
So now our business is blessed enough that I basically work in the summers from May-September (mostly weekends), and take the rest of the year off to spend time with my family and be a stay at home dad. My wife still works part time in an office.
I may not be rich (financially), but I do feel rich because I get to spend time with my family, I look forward to going to events/catering and after so many failures I found something that actually worked.
I'm not gonna kid myself though, as the book says, I basically own my job. The business doesn't make money unless I'm there working. It violates the commandments of scale, time and entry.
Well anyways enough babbling, thanks for reading and I hope to start adding value to this forum.
Here's a pic at a food and wine show a couple weekends ago.
Bit of a background, spent my early 20's as a professional boxer (welterweight) as it's something I always wanted to do when I was a kid. By 25 after 16 only pro fights my boxing career came to an end. Feeling depressed I met a girl which inspired me to do something, so I went back to school for graphic design, graduated, got a full time job, got married, 2 kids later.... the usual boring stuff.
5 years into my job at the age of 32 (2010) I started thinking of ways to increase my income. I came up with all sorts of ideas, but my wife always had this great Hawaiian BBQ recipe so I decided that we should start selling barbecue at street festivals on weekends. I had no idea how to run a business, never worked in a restaurant before, but decided to just do it and take action.
Well every summer business started to get better, we did more events, catered more parties and eventually my income from selling bbq and catering on weekends was more than my slowlane office job, so almost 5 years after I started this business I finally quit my fulltime job. I probably would've quit sooner, but it's not that simple when you have a mortgage, kids, wife etc... So all you young guys that don't have those obligations yet, there is no better time to take action than now!!
So now our business is blessed enough that I basically work in the summers from May-September (mostly weekends), and take the rest of the year off to spend time with my family and be a stay at home dad. My wife still works part time in an office.
I may not be rich (financially), but I do feel rich because I get to spend time with my family, I look forward to going to events/catering and after so many failures I found something that actually worked.
I'm not gonna kid myself though, as the book says, I basically own my job. The business doesn't make money unless I'm there working. It violates the commandments of scale, time and entry.
Well anyways enough babbling, thanks for reading and I hope to start adding value to this forum.
Here's a pic at a food and wine show a couple weekends ago.
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