Running your food and drink business is liberating. After all, you get to choose how much, or how little, time you spend working.

Plus you have the luxury of focusing only on what you’re good at – and love to do – and delegating the rest. Then, there’s the amazing lifestyle you can create with all this freedom. Well, those are the fantasies.

The fact is that you don’t get to enjoy all these wonderful perks until you get your food and drink business to the point where you don’t need to keep your finger on its pulse every minute of the day… and night. 

And how do you get it to that point?

Systems and a business map. That’s how. In this introductory document I explain how important it is to get clear about every little thing you do by using a business map. Once you have a business map you should successfully outsource much of the stuff you don’t like and aren’t good at so you are only working in your zone of genius all the time.

To start systemising your business, start from the top with the ‘divisions’ within your business and work down through the activities to the task level. Use my Function 8 model in this document to begin your systemising journey.

To understand the scope of this exercise, download this Systemising Your Food & Drink Business with Function 8 model PDF by clicking on the download button and keep an eye out for my ‘Chelsea Live’ coaching sessions in The Foodpreneur Coach private Facebook group where I help you create your business map to systemise your business.