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Ask a Pro?... I say ask Pete, Brian & Corey. These guys have more combined knowledge, experience, real time "feel" of a car than most everyone on here x 10. The perception of the word "Pro" means that they got picked up slash sponsored and make dough driving but in my opinion those guys I mentioned are Pros due to both being paid to drive and their years of knowledge.
I don't need to ask Wolfgang Puck how to make a sauce so I'd rather shoot the shit with a can of gas in hand and get mouth to mouth, eye to eye feedback from chefs I respect and know have a proven track record. Best place is real time track side after sessions/races but if that's not a good time than later with a dry erase board and some suds.
Simply put...bring the classroom to the grassroots...
When I roll off site to cook at outside events I transport my world to the people so they can see, hear, feel, taste and ask any questions they want.
In my opinion this is how I prefer learning. May not be everyone elses style but thought I'd throw that in.
Want to make it happen now and get noticed and move the website to a real business?
Do this:
- Have a separate tent at track events (blacked out with RW logo's blistering)
- Buy a large plasma or similar screen, easels, dry erase boards, folding chairs
- Have the specific track that you are at profiled, scematics done, overhead shots and basically the entire track formated on print outs as well as on screen and any other car racing literature that helps drivers
- Racersweb cam with footage shown of the correct race line per their vehicle/class
That's it...
The deal is that you get people to come in and talk to you about their times, trouble spots, braking, apex etc. etc. and you teach/show them how to achieve results based on the pros input. Take them for a spin, ask them to come back with their results etc. Set the hook first then create a loyal following with in your face results, guided instruction, and immediate feedback. Then upsale personal coaching, coffee cups, t-shirts or whatever after the fan base is built.
I don't want to talk to pro chefs I want to eat what they have?
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