In the last ten years of working with independent businesses I’ve learned the value of lemon-squeezing. Does that make this a cookery show or a business blog? Well, I guess a bit of both. I use “lemon-squeezing” to describe getting more value out of your existing business and existing customer base. And, yes, it’s based on a cooking observation. Most people, when they add lemon juice to a dish, will tend to do the following:
Take a lemon. Slice it. Squeeze one half – partially. Discard. Take second, unsqueezed half, wrap in clingfilm (this is optional), and place in back of fridge. Open fridge two weeks later to discover mouldering piece of lemon and discard, unsqueezed.