Big news: played in my second beach tournament ever on Sunday. What a day. Not a cloud in the sky, mid 80’s, 15 teams, soft sand. What a day. I didn’t play very well, sorry Felipe, but it was fun nonetheless.
I would of course love to talk about the play here but understand that not everyone is as interested as I am in how to adjust your approach to sand from indoor (walk, stop, jump, for the record). So instead, I’ll talk about the restaurant that was their for the day.
When I go to a tournament in Seattle, be it indoor or grass, I have to make a trip to the grocery the night before to load up on snacks and water. The next day I’ll need to drive to a restaurant and find a quick bite in between matches. Here though, there was a small mobile restaurant that came to us. It’s not usually on the beach; it came just for the day. Prices were great and the food was tasty.
Now why did this happen? Unlike many enterprises in Honduras, this restaurant was highly efficient and as a result, it made a profit and satisfied customers. Really, it was an ideal outcome. I think this happened for a few key reasons:
1. The owner was willing to work to make a profit
2. The owner knew about the opportunity of the tournament
3. The restaurant didn’t need a permit
Wee might take these points for granted but we should recognize that they don’t exist in much of Honduras. Let’s go point by point.
1. The owner was willing to work to make a profit: While we assume that this is always the case with an individual, I think the truth is a little more complex. Many farmers here are unwilling to try new methods or to change their current processes. Some of our technicians have told me that their clients flatly refuse to follow their instructions because they think it will be too hard. These are zero cost recommendation such as controlling the depth at which seeds are planted. Or, they won’t do something different than what their father did. If that was storing potatoes on a concrete floor under a bed, that’s what they’ll do. I’m all for tradition but not when that tradition leads to 20% post harvest losses. The hunger to work for a profit is not always present, sadly.
2. The owner knew about the opportunity of the tournament: The owner, while being willing to work to make a profit, was also aware of an opportunity and pursued it. Again, we can’t assume that people always have this information. There is a method of harvesting potatoes that costs less money than the traditional hand-plowing method, takes less time, and increases the amount of potatoes the farmer can harvest. Unfortunately, the majority of farmers don’t know that this method exists and if they do, don’t know about its efficacy.
3. The restaurant didn’t need a permit: I’m going to make this point a bit more far reaching. Basically, regulation didn’t get in the way. I didn’t get sick though so we assume that our restaurant met some basic standard of cleanliness. Interestingly enough, on this point, Honduras is more efficient than the US. I never have the option of a food at my US volleyball tournaments because a restaurant can’t get the permits it needs at a cost that is low enough to make it worth their time. However in Honduras, they only needed to roll up and fire up their generator. Unfortunately in many other industries here (like potatoes and honey) the regulations are very cumbersome and actually retard growth in some cases. Interestingly enough no one has put together that restaurants work very well here but other, far less complicated industries don’t.
So: find willing entrepreneurs, make opportunities known, fix regulations. Sounds good to me. I’m sure it’s just that easy.