Okay, so it shows me how to create this menu… but what do I do with it? How do I upload it to my restaurant’s website and integrate into my online ordering system? How do I forward it to doordash and grubhub?

Maybe another site would be interested in buying the technology. Have you approached anybody yet? IMDB?

Just tell your father all that and ask what he thinks.

Breaking down boxes, receiving inventory of large equipment (that are bolted to pallets and have to be unbolted and carried in), setting up computer equipment (software installation and configuration), delivery and installation of that large equipment. So basically 75% of the business. Oh, and the hassles of traveling cross country to give a presentation.

Start in an industry or niche you have experience and some expertise in. Who are the suppliers? What kind of products and services does your company use? Are any of them of poor quality or design? Do you have problems with particular service providers? Then research those companies to see how well they’re doing. If they’re making good money providing a poor product or service, it’s ripe for competition.

Find problems that are solved by poor solutions and do it better.

Aviation niche similar to airport catering vehicle dispatch with real-time monitoring.

At work we used an expensive system that was poorly designed and awkward to use, but we and others really had no other options because it was such a niche product. I knew I could create a better system and I did (and quickly got much of the domestic market before my competitors could catch up with their old technology) .

What does your neighborhood or town need?

Home renovation.

$100 a month and you’re sharing how to be a success?

What are you going to use for ingredients when it’s not harvest time?

Vacation home on a lake. My brother rents his out for $5K a week and just a couple months in the summer pays the whole year’s mortgage.

My 80 year old boomer father and his wife spend most their money on boating, restaurants, golf, overseas travel, and out of pocket medical expenses.

I think it’s easiest to work in an industry and niche you’re interested in, get paid to learn everything about it, then branch out on your own within that niche. The barrier to entry is the domain knowledge, not startup funds necessarily.

High barrier to entry niches especially in the B2B world are starving for competition. Everybody for some reasons thinks low barrier to entry consumer market ideas when they think entrepreneurship. The real money is elsewhere.

A high barrier-to-entry niche in a proven industry, which is more likely to have few competitors. If they’re doing really well, they can get lazy, not adapt to the latest technologies (they don’t have to because they’re already making good money), and let customer service lapse (customers have few other choices). That is a lucrative niche because the market is proven, there’s enough money being made to support the competitors, and there are clear things you can do to provide a better product or service.

That’s exactly what I found with an expensive product used at my job in an aviation niche. It was expensive, poorly designed and made, had just a handful of providers worldwide, and they were all making good money ($100M market). I eventually got about 5% of the market so I didn’t make billions, but I made millions.

I think existing, proven businesses that “only” might make you millions is a better and more straightforward path than trying to find some new billion dollar idea that has little chance of success.

Don’t try to find some new thing. Find a successful product or service in a lucrative niche that you can do the same or better.

If they don’t need a website to operate their business (because they’re functioning without one, after all), they’re not going to need regular updates and maintenance and I think will balk at a monthly fee.

Is that USD? $300K is awfully high for a coffee shop considering you don’t need a full kitchen buildout (or if you are planning for that, re-think it and maybe add the full kitchen later).