Those who know me, know that I’m passionate about food and restaurants. I’m one of those people that is so into food that I am offended by being called a “foodie” because the term is tossed around so loosely these days that anyone with a Yelp account thinks they’re a foodie. I have the deepest respect for great chefs for both their artistry and their entrepreneurial drive. We are all part of the same fellowship of startup founders that take the risk to build a business to make people happy. Whether it’s creating a life-changing app or service or it’s conceiving a mind-blowing amuse bouche to start off a memorable meal, we all aspire to deliver a product that people want or need.
Product-market fit happens when you build something people want.
Last year my friend Will wanted to talk about a business idea he had been thinking about while running his chain of fast casual restaurants. I had met Will years ago through a mutual friend because I was a fanboy of Thomas Keller and Will was a chef at both Per Se and The French Laundry. He was part of a community I had started for founders and reached out to see if I knew anyone who might be interested in working on this…
