small business growth strategies
The Profit’s Progress Report After Two Seasons
Some people might not do a progress report in the hopes that we don’t remember their failures. Not Marcus. He’s equally open about both failures and successes. As a result this turned out to be an enjoyable episode to watch especially because I got too see how some of my favorites were doing a year after The Lemonis Intervention. Hopefully at some point next year he will do a progress report on the businesses in the most recent episode such as Shuler’s B-B-Q, Coopersburg Sports, Simple Greek, Artistic Stitch, and Courage-b.
Marcus and Simple Greek (formerly My Big Fat Greek Gyro)
This was another good episode from a business lessons standpoint. Basically everything that could go wrong had gone wrong by the time Marcus arrived. My only complaint as usual is that the 42 minute show limitation left a great deal on the cutting room floor.
The Return of Sharla & Planet Popcorn
Last night’s episode on the ASL Sign Company was an odd one in many ways. Not only was it a pointless endeavor for Marcus, but the producers decided to cut it short and insert a 10 minute update at the end on Sharla of Planet Popcorn infamy.
Marcus and the ASL Sign Company
This was a total dud of an episode, in my humble opinion, due to the lack of any business lessons. It feels as if they remembered just last weekend that there was one more Tuesday night episode to do and used scenes from the cutting room floor. I can’t think of any other reason for airing something so incomplete and devoid of content.
Marcus Lemonis and Shuler’s Bar-B-Que
In this final episode of season 2, our man Marcus drives down to Latta, SC to help a mom & pop ribs joint expand.
Shuler’s Bar-B-Que is owned by married couple Lynn and Norton Hughes and their young son Shuler. The name comes from Norton’s father. The establishment was opened in 1996 and is now so famous for its ribs and chicken that people drive 50 to 100 miles just to eat there. It’s typically packed with patrons on the three days per week that it’s open. There’s also a catering department which gets mentioned only in passing.