Asklemmy

43908 readers

1066 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
!lemmy411@lemmy.ca: a community for finding communities

~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~

founded 5 years ago

MODERATORS

What advice would you give to someone starting a business? (lemdro.id)

submitted 8 months ago by governorkeagan@lemdro.id to c/asklemmy@lemmy.ml

42 comments fedilink hide all child comments

I’m thinking of the type of thing you wished you knew sooner. But if you have other advice, please share!

I’m a couple months (officially) into running a videography business and would love to use this post to share and help each other.

My Advice: I was into videography and doing it as a side hustle for almost a year but kept delaying registering myself as a business. If I could go back, I’d do that sooner.

you are viewing a single comment's thread
view the rest of the comments

[–] The_Che_Banana@beehaw.org 4 points 8 months ago

The less shits you give trying to "be a real business" the better.

For example a "real" restaurant would have a hostess, perfect china, perfect decor, etc. We joke that we don't have a "real" restaurant (our friends and neighbors say the same) and it took me a hot minute to realize it's all about the food & people, if the glasses have water stains, if there is a plate with a small chip it isn't the end of the world. My background in fine dining still makes me twitch every now and again but I get over it quickly.

Personal anecdote: we opened our restaurant 4 months before covid shut everything down and we found out real quick what was important: keep as consistent as possible, keep yourself & partner happy, know when to shut it down & take a break.

This is our 5th year, it's just the two of us with one PT server in the summer, we know we aren't going to be independently wealthy but we make what we need, don't carry debt, go to the beach every day in the summer (high season), and enjoy our neighbors & friends when they come over to eat (especially during the low season).