Cooking for the extended family on a BBQ is very different to sizzling a couple of sausages on a pan.
Every BBQ cooks a little differently. When you first get a BBQ you tend to cook on all areas but soon enough you find that it will have some hot spots and some cold spots.
Over time you know which areas to avoid and you end up only utilising a reduced area of the available space, it is just easier and more consistent.
In Business we tend to do the same, avoiding the difficult and the not so useful parts.
Rather than address these areas it is just easier to do the parts you know well.
Doing this though means you are only utilising a smaller percentage of your capacity. Less capacity usually means less growth potential and less profit.
Work on your hot spots this weekend.
