CATEGORY: Technology
OWNER: Anoosh Manzoori
LAUNCHED: September, 2011
WHAT I’D CHANGE: More aggressive product testing, price points, key selling points.
Launching a business isn’t a new concept to prominent entrepreneur Anoosh Manzoori, but his latest tech venture could have benefited from more aggressive product testing, he now admits.
The founder and CEO of cloud-based hosting platform Ingenyes has more than 1,000 customers in more than 20 countries.
The core offering is free, while the premium product attracts a fee.
Manzoori says he may have also reconsidered price points and key selling points of his products, which could have shaped alternative markets.
“You always think your product is better than sliced bread when starting out.”
Manzoori is determined to shake up the Australian web hosting market.
In his view, technology has reduced web hosting operational costs to a point that should support a free hosting model.
“There’s a lot of discrepancy between price and quality in the market.”
He’s very familiar with the world of start-ups, having launched and run four businesses including one of Australia’s first cloud computing platforms Vigabyte and hosting company SmartyHost (which he sold to MYOB in 2008).
This time around he took a different approach to marketing.
When launching SmartyHost he spent $1 million a year on marketing, but his new venture more cleverly utilises sponsored tweets, blogs, YouTube and similar free and cheap online marketing options, saving big bucks.
CATEGORY: Service
OWNER: Adam Cash
LAUNCHED: April, 2011
WHAT I’D CHANGE: Hire a town planner and stay within budget for fit-out.
Adam Cash has been a major player on the Melbourne restaurant scene for 15 years, but launching his own eatery last year gave him some serious food for thought.
As the front man at Melbourne eateries Cutler & Co and prior to that at Three, One Two and ezard, he’s had plenty of experience.
But the biggest headache when launching Union Dining in Richmond was dealing with town planning. He had his heart set on a heritage listed building.
“We found the definitions of what was required in a heritage building to be hazy to say the least, which didn’t help,” he says.
“If we did it again, we would have engaged a town planner as a consultant from the outset.”
“It would have cost a lot of money to do that, but we would have been open months earlier than we were.”
Cash also admits that he and his business partner, accomplished chef, Nicky Riemer, over-capitalised on the fit-out of the grand old building, blowing out the budget by 25% to 30%.
“In hindsight, we would be a lot more careful on what we spent when building the place.”
Union Dining, located in the heritage listed Union House at 270 Swan Street, Richmond, is licensed for 200 people and has 14 staff. It focuses on provincial European food.
“Being in business is extremely stressful, but it’s a lot more rewarding as well,” Cash says.
