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Waist Management & Hangry Customers | GrubHub's Mike Evans
The James Altucher Show
Is There a Haphazard Way to Do Things?
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I think people don't know what their business is when they start. That's a good thing because you're creating something completely new. But, but, but there's a haphazard or I think haphazard and random way to do things. And so by charging per order, I was aligning my interests with the restaurants. It became very important to me to then get the restaurants more orders so that I could make more money. Also sales got a lot easier Because you're not charging anything. You go to them and say, hey, it's no risk. Right? Yeah. So we call that voluntary attrition and it voluntary attrition is when the company, the restaurants is closed
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