I experienced some laptop trouble as I was hitting Hong Kong and I wasn’t able to get the machine to boot. I finally got it to successfully pass the initial POST tonight, just as I’ve arrived in Tokyo. I may have limited connectivity should my machine go down again, but below I’ve posted the entry I was writing as I was approaching Hong Kong March 2/3.
Last year around this time I was sitting aboard an aircraft bound to Tokyo for FoodEx, just starting out my journey as a struggling entrepreneur.
Once more I am headed to Asia, this time with slightly more carefully defined goals, a tighter schedule, and a much more cautious budget.
I spent the last few days trying to cram in a never-ending list of essential errands, some of which I had been neglecting for far too long. The night before my trip I didn’t get a wink of sleep, as I worked solidly until about 4:30 am, just enough time to get out of the shower as the airport shuttle was arriving.
My financial resources are tight this trip, owing to huge amounts of accounts receivable not yet arrived, a little oversupply of inventory in a lull between holidays, and a few accounts payable.
It’s a really nerve-wracking period. I hope to get some more support from my supplier, and then I intend to establish a couple of new relationships when I get to FoodEx that will let me launch a couple of my own signature products. I’ve been keeping a couple of ideas on the back burner for a long time due to cost concerns, but I’ve been examining the business models more carefully recently, and I think they are more achievable than I previously gave them credit for.
I plan to finalize an order for some less financially risky products as well, including some fruit teas from Korea, which I should resolve next week if all goes well. Long shelf life and pricing that is less scary for retailers should make it easier to build up my revenue streams.
On the more trivial side, I’ve learned that the best way to get an edible vegetarian meal on United Airlines is to request a Hindu meal. It’s not exactly haute cuisine, but about as good as you could expect from microwaveable trays; the dishes turned out more flavorful than is usual for airplane food, since they used at least some hint of spices. The rather amusingly misrepresented silver dollar sized “naan bread” was pretty pitiful: stale and refrigerated, as is customary for airline bread; the heavily preservative-treated conditioner-filled bread was essentially the same as supermarket bread. One of my major annoyances with the “lacto ovo vegetarian” meals on airlines is that for some reason they seem to think that a dairy-and-egg consuming vegetarian would much rather have hydrogenated-fat-laden margarine than butter. This leads to including things like inedible packaged vegan cookies and, well, inedible margarine, in the mealservice. Paneer cheese made an appearance in the first and last meals of the flight, and one of the vaguely south Asian sweets had the good sense to be made with butter.