Today on the More Cheese Less Whiskers podcast we're talking with Louis Sauer about his really neat golf practice facility.

Now what I want you to notice about this conversation is what I'm always looking for when we're doing episodes... and that's what is the underlying business model?

When you look at today's show, what Louis has is a situation similar to a hotel business. If you think about it, he has available spots in the practice bays at his facility, and if they're not taken, they perish. Just like a hotel room, or a seat on an airplane, or a table in a restaurant… any of those things where you've got an opportunity to have full capacity.

In all these cases, you start to think about how high is high. If I was full all the time, what are we faced with here? What is the potential?

The challenges and opportunities become, how do we maximize this? How do we get as many people as possible to experience it at least once, so we can keep the people who really like what they experienced?

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