After studying the menu for a long time, I realize that there was one page for the food, and three pages for wine and drinks. Food choices were well described and tempting, but the wine list was really pretty involved, with two pages of fine print describing the different wines available.
It became clear to me that their business model really doesn't depend on food sales for profit, but wine and spirit sales. So in essence, the platform of the business model is getting people in, offering a good meal at a fair price, and then tempting them into buying some good (and marked up significantly) selections of wines and drinks. The leverage or true profit is in the back three pages. And there is nothing wrong with that, since they do a great job of serving, and the surroundings are plush and tasteful.
It made me start to think- how many dentists really think about the "platform" of their practice? Is it hygiene and continued care, or cosmetics, or pain relief, or what. How many truly understand what their "sweet spot" actually is in what they offer on their menus?
It appears to me that in our practice we are changing that platform to one of "positive health" rather than just cosmetics. In other words, we want to get people here to get health affirming services and information, and then, once they are part of the family, after being ATTRACTED by this platform, they will hopefully choose the things we have on our menu.
I challenge you to think of what your platform really is, and how you are making that attractive enough that people want to take part in experiences with you and your team. What an advantage it is to be clear on this part of your business model!
