I was a mechanical engineer before transitioning into marketing.
During those three-plus years, I had the opportunity to help many restaurants design their HVAC, plumbing, and electrical systems. From 3-star Michelin-starred fine dining to beside-the-curb food trucks and everything in between.
A Michelin restaurant—like Benu—would have one station for one food.
Appetizers. Fish. Steak. Pasta.
One cook will be in charge of making one food the whole night. It’s the battle position they guard—with their lives—for the entire dinner shift.
On the other hand…
A sandwich shop, like Parkway Bakery, will have every ingredient set inside one station. Thus, an employee can make more than 20 types of po’boys in one spot.
Both of these settings make sense for the specific business.
The reason I’m sharing this is…
ONE
What I miss most about my engineering job is getting invitations to restaurants’ soft opening as friends & family.
TWO
There’s no one-size-fits-all solution in email marketing, either.
~ If you’re currently sending one email a week and we want to ramp up your email revenue by sending 4 to 7 emails a week…
vs.
~ If you’re not sending any email right now and we want to kick start your email marketing program…
vs.
~ If you’re already sending daily-ish emails and you want to leverage all the assets you’ve created
Each of these requires a different approach.
So, if an email marketer seems too eager to fit you into a standardized offer without trying to learn more about your unique business, that’s a major red flag.
Talk soon,
– WYH
PS – I’m fully booked for my full-stack email marketing service in January. If you’d like to hop on the waitlist, reply and let me know.
In the meantime –
Reply to this email and let me know what marketing problem you’re running into. Share as much context as possible. I’ll pick a few to answer in my coming emails.