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Consultant's journey with Jim Taylor
Ever wondered how a single consulting client could transform into a thriving multi-faceted business empire? Jim Taylor started with just one accidental restaurant client during the pandemic, and within 3 years built a specialized labor cost management consultancy, a massive content platform, lucrative strategic partnerships and even opened his own restaurant as a testing ground. In this episode, Jim reveals exactly how he did it - and how you can too, even if you're just getting started with your first client.
Show Notes:
- How Jim turned an "accidental" first client into a 6-figure consulting practice by identifying a massive gap in the restaurant industry
- The devastating revenue drop that forced Jim to completely reinvent his business model (and the surprising solution that changed everything)
- Why getting called "Canada's restaurant labor cost management expert" was a turning point - and how it happened
- The counterintuitive content strategy that helped Jim land clients who never liked or commented on his posts
- How Jim accidentally discovered a lucrative revenue stream by talking to people who would "never be clients"
- The real reason Jim opened his own restaurant (hint: it wasn't to make money from the restaurant)
- Why Jim says "restaurant people aren't on LinkedIn" is dead wrong - and his sneaky strategy to reach decision makers
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By Karie Miller & Ahmad Munawar
5
1111 ratings
Ever wondered how a single consulting client could transform into a thriving multi-faceted business empire? Jim Taylor started with just one accidental restaurant client during the pandemic, and within 3 years built a specialized labor cost management consultancy, a massive content platform, lucrative strategic partnerships and even opened his own restaurant as a testing ground. In this episode, Jim reveals exactly how he did it - and how you can too, even if you're just getting started with your first client.
Show Notes:
- How Jim turned an "accidental" first client into a 6-figure consulting practice by identifying a massive gap in the restaurant industry
- The devastating revenue drop that forced Jim to completely reinvent his business model (and the surprising solution that changed everything)
- Why getting called "Canada's restaurant labor cost management expert" was a turning point - and how it happened
- The counterintuitive content strategy that helped Jim land clients who never liked or commented on his posts
- How Jim accidentally discovered a lucrative revenue stream by talking to people who would "never be clients"
- The real reason Jim opened his own restaurant (hint: it wasn't to make money from the restaurant)
- Why Jim says "restaurant people aren't on LinkedIn" is dead wrong - and his sneaky strategy to reach decision makers
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