
Business for peopl
Thursday, November 19, 2009
The Photofinishing Industry Faces Significant

Wednesday, November 18, 2009
Noritsu America Corporation and Lucidiom Inc.

Publish Photos Instantly
Move over sliced bread - there's a new best thing in town. Sharing pictures without having to do any work! Picture this: A grandfather is receiving an email on his mobile phone right now that includes the latest photos of his grandson. A grandmother is sitting in her living room and notices that her WiFi picture frame just refreshed with new photos of her daughter and grandkids. A mom just uploaded photos and the dad sees them instantly in his Outlook inbox. Sound interesting? It's reality with Lucidiom's new RSS photo feeds on Photo Finale Web. When customers visit a retailer's Photo Finale site today, they'll notice little orange RSS feed icons in the top right-hand corner of each page. These allow the retailer's Photo Finale site members to publish photos instantly via RSS feeds that can be subscribed to by friends and family around the world. Of course, users can still share images via email, but the RSS feed satisfies the instant gratification we can feel when we're dying to share that great shot with the world. There are no web links to cut and paste or remember, no emails to proactively send - with Photo Finale's RSS feeds, it's all automatic the minute photos are uploaded. And, the best news of all for the retailer is that all of this is possible on YOUR website. As with all Lucidiom products, Photo Finale is branded with your name, not ours. Your customers will be raving about your RSS feeds and their friends and family will be coming to you for orders. Extend your brand, extend your customer reach, extend your business. That beats a slice of bread any day.
Eastman Kodak Company

Planning A Catering Career
It didn't take a genius to spot a market opportunity for good, low-priced Indian food. I focused on Indian-style sandwiches, which few restaurants were offering. After graduating, I took night classes in restaurant management. In late 2003 I partnered with a former classmate, Rupila Sethi, to open the Indian Bread Co., a cafe in Manhattan's Greenwich Village. We sold flat breads stuffed with fillings or rolled like wraps -- an adaptation of traditional Indian street food.
Business was good from day one, and we soon began to provide catering services. In fact, we catered the Republican National Convention in 2004. But by the end of that year, Rupila wanted to move on to other projects, so I bought her out. Sales rose for the next several years, and I even started negotiations to franchise the cafe concept.
Then the recession hit. Business slowed, and the franchising deal fell through. In February 2009 cafe sales fell 25% to $9,689, from $12,873 a year before. But even though I was losing money, I refused to give up on a proven concept.
Seeking investors, I pitched my cafe to contacts in the restaurant industry. I took on two equal partners: Surbhi Sahni, a pastry chef at Devi, a top Indian eatery in New York City; and Rajiv Tanwar, a lawyer and restaurateur. Surbhi contributed sweat equity, helping me revamp the kitchen and change the menus. Rajiv invested $75,000, which we used to fund improvements.
First we relaunched and rebranded the cafe. To make it stand out, we focused on Mumbai street food. The new name became Aamchi Pao -- "my bread" in Marathi, a language spoken in Mumbai. And we simplified the menu by replacing naaninis, grilled items that take up to five minutes to prepare, with eight kinds of wraps and sandwiches.
We also gutted the kitchen, replacing the grill and the panini press with a simple griddle. The overhaul took two weeks and cost less than $20,000. I handled a lot of the Mumbai-themed interior design myself. I also cut costs by bartering my catering services for logo design work from a local graphic design studio. (I still run the Indian Bread Co. as a catering firm -- we catered the Slumdog Millionaire film premiere in 2008.)
Until the relaunch I had been running the restaurant, handling everything from inventory control to menu planning. But management wasn't my strong suit, and it distracted me from growing the business. So we hired a full-time manager. That freed me up to pursue my strengths: marketing, networking and strategizing.
Our May reopening received good local press coverage, which helped bring back our old customers and attract many new ones. The changes have been effective: Customers spend less time waiting in line, and the kitchen runs more smoothly, which reduces wasted inventory. Although some guests throw tantrums when they hear we no longer serve naaninis, we can usually persuade them to try something else.
And revenues are back up. We project 2009 sales of $315,000, about double last year's revenues.
I've always believed in this company, but it took a recession to make me see that I could turn it into a better business.
DNA Software Won A $1.5 Million

What happened? On paper DNA Software had been living every startup's dream. The government was "very supportive of what we were trying to do," recalls CEO Don Hicks. The grant paid the company in annual installments in exchange for preferred shares with no controlling interest.
But as three years' worth of steady money rolled in, looming problems at DNA went undetected. The cash cushion allowed executives to focus almost entirely on product development, without giving much thought to sales or marketing. Until the grant money dried up, they failed to realize that they had grossly overestimated the potential market for DNA's highly specialized services.
In 2005, with his company on the verge of collapse, Hicks took a 50% pay cut and started targeting potential customers with courtesy calls and demonstrations. DNA was forced to run on cash from its own operations. That required executives to "hunt only what we could kill," says Hicks.
During the next three years he brought DNA Software back to profitability. Since 2005 the company has doubled its staff, and it is on track to bring in $1.5 million in revenue this year.
Despite the current clamor for loans, business owners would do well to remember that money is not the mother of invention. On the contrary, capital constraints often spur innovation. Historically, scarce capital has forced many businesses that were founded during downturns -- such as HP (HPQ, Fortune 500), which debuted in 1939 during the Great Depression, and FedEx (FDX, Fortune 500), launched in the oil crisis of 1973 -- to eschew debt and remain agile.
Small business owners should do as much as they can without relying on other people's money, recommends Jim Anderson, an Orange County, Calif. counselor for SCORE, a national nonprofit organization that teams successful small business owners with entrepreneurs who are seeking advice.
"People who self-finance generally don't become sloppy," he says. "There is a tendency for people who have borrowed a big chunk of money to relax."
Mike Michalowicz, CEO of Obsidian Launch, a Boonton, N.J., consulting firm that invests in small startups, admits that external funding gave him the flexibility to ignore sound business practices -- and reality -- when he founded his first business, Olmec Systems, in 1996. The company, which set up computer networks for financial firms, swung from profitability to losses of as much as $50,000 in a single month after securing a $250,000 SBA-backed loan. Michalowicz blew the dough on office furniture and unnecessary administrative and sales-support staff, not to mention a new BMW Series 7 sedan.
"My explanation to myself was that if I had a lot of employees and a beautiful car, people would know I was successful and want to do business with me," he says. "Once I was out of cash, I had to get back to doing business the right way: servicing clients well and working hard."
Michalowicz ditched the expensive furniture and renegotiated his rent. In three years he had paid back his loan and sold the company for six figures.
Some entrepreneurs can take on loans without losing their innovative edge, particularly if they're armed with specific plans for spending the cash and generating enough revenue to pay it back. For everyone else, the era of lazy borrowing is over.
"In most cases we're telling people, 'You'd better have the capital,'" says Anderson. "It's tough times ahead."
In the end, a loan is a debt, not an excuse to let your hair down and party. Note to Wall Street: That advice isn't just for entrepreneurs.
Companies And Industries
My business grew from one employee (me) in the beginning to more than 100 today. I didn't give the culture question much thought until I started hiring people from different companies and industries. Pretty soon I noticed that employees sometimes brought with them old habits that didn't work in my environment.
After one management meeting, my new marketing director mentioned to me that she wasn't sure she agreed with a point that I had made in the meeting. I asked her why she hadn't brought it up at the meeting so we could all discuss it. She replied that she had wanted to be respectful. Then it dawned on me: In the big business environment that she had come from, questioning the boss in a meeting could mean career suicide.
Respect the Mission. I told her that if she really wanted to be respectful, she should never concern herself about being respectful to a position. Instead, be respectful to the mission. Throw it out there. We'll discuss it, we might argue, and we might laugh at each other. No one will cry, no one will have hurt feelings, and we'll come up with a solution that works for us.
I frequently get my mind changed in these discussions. But we always find the best decision for the company, so I always win.
Go the Extra Mile. So what is corporate culture? There are several aspects to consider.
How far will you go for a customer? Most companies claim that they will do whatever is necessary to make a customer happy. But going beyond lip service means you have to train employees rigorously and empower them to solve problems. In a mail-order business, you might have to spend extra money on airfreight to make sure that a shipment reaches the customer on time. In a restaurant it could mean showing up at a customer's house with part of a takeout order that wasn't put in the bag.
Treat One Another Well. How much do you expect from employees? Do salaried staffers regularly work 40 hours a week? 50? 60? 70? What happens when the need to take care of a customer conflicts with an employee's needs?
How do your people treat one another? I came to a conclusion that I will not employ anyone who is disrespectful to others. That might sound simple, but it isn't.
Rock from the Top. What kind of performance is accepted at the company? Is a 5% error rate okay? Is 3% sales growth accepted as a fact of life?
Changing your corporate culture requires more than holding workshops or sending memos. It means taking inventory of your values, both personally and as a company.
When I first started in business, I thought I should like everyone who worked for me. Then I went through a period when I figured that I didn't need to like everyone as long as they were doing their jobs.
Now I'm back to requiring 100% likability. Why? If I don't like them, other staffers probably don't like them either, and we can't all be wrong. Today my employees are all nice, responsible and dedicated. I wouldn't have it any other way.
Building a strong culture requires hiring the right people, firing the wrong people and managing the work environment. There's an old saying: "A fish rots from the head down." Corollary: It also rocks from the top.
Jay Goltz employs 104 people at Artists Frame Service, Chicago Art Source and Jayson Home & Garden, all based in Chicago. He is the author of The Street-Smart Entrepreneur (Addicus Books).
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