What A Salad Sandwich Can Teach You About Your Business
It was late last night before I got to bed, and my partner and I were cuddled up having a chat before we headed off to the land of nod when I suddenly (for no apparent reason) I remembered a small sandwich bar where I worked some 30 years ago.
There was nothing flashy about this place. In fact quite the opposite. The building was about as old as old could get without having to bulldoze it. Long, narrow with just enough room to stand 2 deep behind the counter, and a single pane of glass letting in the light. There was lots of “old worldliness” and it would have to have been built in my estimate somewhere around the 1930′s.
It was on a main street but it didn’t have any offices around it – just more small businesses, a busy bus stop about 6 shops away, a school around the corner, and the rest of the area was middle class residential.
Three old timers ran the business. Etty, Carol and Bill. Etty was I would say in her 60′s, Carol (the daughter) was in her 40′s, and Bill (Etty’s husband) close to Etty’s age. Together they all ran a sandwich bar.
At the time I worked 4 shops away, and one of my jobs was to get everyone lunch. There wasn’t much choice around – just a cake shop across the road with the obligatory pies, sausage rolls and pasties, the pub up the road (where you could mix with the locals and get a mean steak sandwich), or the sandwich bar.
Given the choice I would nearly always opt for the sandwich bar.
Stay with me as I share with you how the sandwich bar won my business.
As I laid back in bed I remembered…
They were made on the freshest of bread (white or wholemeal only), and no matter if Etty or Carol made the sandwich (Bill just took the money and got drinks), they would always have the best ingredients, and would always churn out a quality sandwich.
Roast Beef and Salad sandwich? Fresh bread meticulously spread with just the right amount of butter. The roast beef sliced thin and then trimmed of all fat, then manipulated with the skill of a true artisan to completely cover the slice. Layers of crisp shredded lettuce, carrot, sliced beetroot, onion (optional), and rich red tomato slices cut to order. All this was standard. Then you could add whatever else you wanted. Tasty cheese? Sliced pineapple? Remember this was 30 years ago. No sprouts, avocado, hummus, chickpeas, sugar snap peas. Nothing like the ingredients you can get today.
To watch them “build” their sandwiches was a spectacle. Their sandwiches would grow and grow until you had a “mega” sandwich which, (when they had deftly balanced everything and placed the other slice on top), they cut through diagonally (perfect of course), displaying it’s ingredients in stripes of vivid colour and texture.
They would then carefully wrap the sandwich in paper, pop it into a brown paper bag along with a wrapped mint and do it all without batting an eyelid quickly and efficiently.
It was 30 years ago and I have no idea how much it cost but I’m sure it wasn’t overly expensive (I was only very low wages as an apprentice), but as you can see I can remember everything else about the sandwich, right down to the feel of biting into the sandwich and feeling the crunch of the fresh ingredients married with the luxurious fresh bread.
So what’s this got to do with bulding a business?
Looking back these three got it right. Despite being in a location which was “average” to say the least, this business