JOURNEY 5
Choosing What to Sell
Not Every Good Product Becomes a Good Business The philosophy of this Journey
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The philosophy of this Journey
This chapter is answering one question.
"Out of thousands of food possibilities, how do I choose my first product?"
Not
"Here are twenty products."
That is a huge difference.
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Chapter 5
The Biggest Mistake New Entrepreneurs Make
Most beginners ask
"What should I make?"
Successful entrepreneurs ask
"What should I sell?"
These are not the same questions.
Many delicious products never become successful businesses.
Some ordinary products build extraordinary businesses.
The difference lies not only in taste but also in demand, repeat purchases, convenience, profitability and customer behaviour.
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Every Product Has Its Own Personality
I think this is a new concept.
Some products are
Daily Friends
Dal
Sabzi
Roti
Rice
Traditional Breakfast
These generate repeat demand.
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Some products are
Celebration Stars
Cakes
Party Platters
Festival Foods
Sweets
These generate higher margins.
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Some products are
Impulse Products
Snacks
Chaat
Pakoda
Samosa
These satisfy immediate cravings.
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Some become
Kitchen Helpers
Ready Mixes
Ready-to-Cook
Spice Blends
Frozen Foods
People buy convenience.
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Some become
Health Companions
Millets
Healthy Snacks
Low Oil Foods
High Protein Foods
They solve lifestyle problems.
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Some become
Memory Makers
Pickles.
Traditional sweets.
Grandmother's recipes.
Regional foods.
These sell stories as much as food.
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Mentor's Reality Check
People rarely fall in love with categories.
They fall in love with one outstanding product.
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Which Product Should You Choose?
Now we teach thinking.
I would introduce something like this.
Every product should answer ten questions.
Does somebody need it regularly?
Daily
Weekly
Monthly
Occasionally
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Will customers buy it repeatedly?
One-time?
Repeat?
Habit?
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Does it travel well?
Very important for Home Chef and Cloud Kitchen.
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Can it be prepared consistently?
Or only when you are personally cooking?
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Can somebody else learn it?
This determines growth.
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Is competition already too high?
If yes,
Can you become different?
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Does it give reasonable profit?
High sales with poor margins may not build a good business.
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Does it suit your lifestyle?
Daily cooking.
Weekend cooking.
Festival business.
Evening business.
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Will you enjoy making it for five years?
This is rarely discussed.
But extremely important.
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Can this become your identity?
This question changes everything.
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Different Businesses Need Different Products
Now we integrate Journey 3.
Home Chef
Should prefer
Fresh.
Home style.
Trust-based products.
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Cloud Kitchen
Should prefer
Travel friendly.
Repeat purchase.
Fast preparation.
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Party Orders
Should prefer
Memorable dishes.
Sharing platters.
Premium experience.
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Cooking Teacher
Needs
Demonstration friendly products.
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Food Influencer
Needs
Visually attractive.
Story-worthy.
Trending.
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Spice Business
Needs
Everyday usage.
High repeat.
Strong trust.
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Packaged Food
Needs
Shelf life.
Consistency.
Scalability.
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Don't Start with Twenty Products
This is one of the strongest sections.
Every entrepreneur feels
"More products means more customers."
Usually the opposite happens.
More products.
More inventory.
More confusion.
More wastage.
More inconsistency.
Start with
One.
Then Three.
Then Five.
Become known.
Then expand.
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Opportunity Spotting
Observe your locality.
Which food item is everybody buying?
Now ask a second question.
Can I become the best at that?
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The Product Ladder
I have another idea.
Every entrepreneur should think like this.
Stage 1
One Signature Product.
↓
Stage 2
Three Related Products.
↓
Stage 3
One Complete Meal.
↓
Stage 4
One Product Family.
↓
Stage 5
Brand.
Now expansion becomes logical.
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Before You Move Ahead
Think
Which product would you proudly serve to guests?
Observe
What food items have people repeatedly asked you to prepare?
Do
Prepare a list of ten possible products.
Now eliminate seven.
Keep only three.
Ready?
Then Journey 6 will help you decide which one should become your signature.
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One major suggestion
I think this journey is still missing one concept, and I believe it comes directly from the own business philosophy.
You have repeatedly said in our discussions:
Don't choose products because they are easy to make. Choose products because they solve a recurring customer problem.
That deserves to become the golden thread of this chapter.
For example:
- Factory workers need affordable, flavourful everyday meals.
- Working couples need convenience.
- Apartment societies need celebration catering.
- Elderly people may need smaller portions or healthier options.
- Students need filling, affordable food.
- Parents may want nutritious snacks for children.
Suddenly, the reader stops thinking:
"I make good pickle."
and starts thinking:
"Whose problem does my pickle solve?"
That single shift in thinking transforms product selection from an emotional decision into a customer-centred business decision.
Mentoring Team
Hello Kisan Food Innovation Lab
