I had lunch at a New Orleans style restaurant near my hotel. The outside was neat but nothing special. There was no bar. The seating space was small. Yet the restaurant was full with a steady stream of customers.

Why? Because the food was very, very good. Yes, the service was very good as well but not notable. And the room itself was somewhat lacking.

I’ve written much about being different and distinctive. And I believe that is still a worthwhile goal. But this restaurant reminded me:

There is still room in the market place for very, very good.

You could argue that the food was this restaurant’s distinction. But there was nothing about it that was different from traditional New Orleans cuisine. It was just done as well as it could be done.

Do an inventory: what in your business do you do very, very well?