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We know that the restaurant business already operates on thin margins and many struggle to survive. So when delivery services came along many were willing to pay the fee to try and increase business. It was only about 10–15% of their actual total revenue per month so for many it wasn’t a battle worth fighting — they just put up with the food delive... See more
Mark Suster • A Bigger Truth About Restaurant Food Delivery
Au fil des ans, la clientèle régulière et le bouche-à-oreille sont devenus les principaux moteurs de croissance de Zappos.
Tony Hsieh • L'entreprise du bonheur: Comment faire de la culture d’entreprise un avantage concurrentiel… (Zen-business) (French Edition)
Jason Fried Interview: Bootstrapping vs VC, Profit vs Revenue, How to Write, Basecamp, HEY & Once
youtube.com. Jeff rejected the idea of protecting our profit margin, emphasizing that what really mattered was what customers were thinking.
John Rossman • The Amazon Way: 14 Leadership Principles Behind the World's Most Disruptive Company
Jason Fried challenges your thinking on fundraising, goals, growth, and more
youtu.beLivingston: Did you use the same strategy with other companies: "Try us out for a month, and, if you feel like we've driven some true leads, you'll continue with us"? Kaufer: Yes. Once other companies saw Expedia advertising, they sometimes didn't need a free test, but we might say, "Look, our leads are normally a dollar a click, bec
... See moreJessica Livingston • Founders at Work: Stories of Startups' Early Days
DERRICK JENSEN (This article first appeared in the March 2003 issue of the Ecologist, www.theecologist.org)
Naomi Klein • Let My People Go Surfing: The Education of a Reluctant Businessman--Including 10 More Years of Business Unusual
Last month, Tobi Lutke, the co-founder and CEO of Shopify, was asked if ‘Shopify was the next Amazon.’ His response was incredible, and he said this: “Amazon is trying to build an empire and Shopify is trying to arm the rebels.”