My last podcast spoke about identifying what makes your unique. You have something that allows you to talk about a subject using a persepctive, attitude, or delivery different than anybody else. That perspective is shaped by experience. That attitude is shaped by life and learning. That delivery is shaped by your confidence. You may be thinking about starting a podcast. You may be thinking that there are, "So many podcasts out there already, why should you add to the pile?" Well let's see what we can learn from other industries.

Because of My Podcast

Crag from Mansion Ingles lives in spain and was recognized on the other side of the planet. He explained that he helps people learn english, and someone recognized his voice from his podcast. Craig is helping people learn english. When you get to meet someone, and they had a need, and you filled it, it's a great feeling.

Podcasting Guru Scoptt Herzog - Inside the Studio of the Podcaster

Last week we talked about embracing what you bring the the microphone. That you can bring an unique value and perspective. We talk about the many different ways you can look at a topic. Today we interview Scott Herzog about his new "Inside the Podcaster's Studio" show that will primarily focus on podcasting gear. 

Restaurants Still Open

How many different ways can you kill and cook a cow? I mean really? Throw a burger on a bun, slap some ketchup on it, isn't it the same thing as McBurger down the street? No it's not. This one is flame broiled. This one is square. This one has butter on the bun. They are all variations of the same thing. Aren't french fries just deep fried potatoes? Don't get me started (to me there is only ONE type of French fry and it comes in a red box with Golden Arches on it - there is no room for discussion on this).

Several years ago, researchers at Cornell University and Michigan State University conducted a study of restaurants in three local markets over a 10-year period. They concluded the following: After the first year 27% of restaurant startups failed; after three years, 50% of those restaurants were no longer in business; and after five years 60% had gone south. At the end of 10 years, 70% of the restaurants that had opened for business a decade before had failed. (source) Chef Rocco DiSpirito says that 90% restaurants close in their first year (this has been debunked)

The reason people open restaurants is because more people are using them. a 2009 study showed the industry expanded by .5 percent, consumer spending on restaurant dining rose 1 percent in the past year (