Turning the good idea into a great startup is about trusting your gut feeling, solving a problem and getting the timing right


Here is the first excerpt of a conversation between Louis Pfitzner, founder and CEO of Salonmeister and Rasmus Wolff, founder and CEO of Hungr.

Blog editor: When you are doing a start up it is usually founded in a good idea. The trick is know whether the idea is attractive for the market and that the timing is right. How do you evaluate the risks and eliminate the concerns and make the final decision to go head? And at what point do you know you are on to something?

Rasmus: For me, at Hungr, it was clearly a gut feeling. You can apply a lot of analysis and intelligence about the market, but if it was as simple as analyzing, then probably smarter people than me will figure it out. The idea for Hungr is that there was a problem that was not being solved. That made me feel the timing was right.

Louis: I think Rasmus is really an expert in his field. Two years ago, when we started Salonmeister, I would not have called myself an expert in the beauty industry. It was rather an initial idea that made sense from an analystical point of view and then we just shipped the product really fast in a basic version. We got immediate feedback from the consumers and according to this we developed the product also the business idea itself. It was about being fast and using the feedback.

Rasmus: It’s complicated, but an interesting formular. The beauty market is very attractive, but not so many have succeeded in this market space. It is nothing new in a sense, but somehow your product meets the market with the right brand and has the right timing with consumer readiness and you just gave it that spark. This is really difficult to predict, when you set out. A lot of companies have tried out in the late nineties and early zeros – also in the online food business, there is a French company that started out in 1998, that is just taking off now – but the consumers were not ready, mobile adaption was not there, all these things have to come together.

Louis: The hard thing is the timing. That is very crucial. It is something where you have to be, yeah, well, lucky.

Blog editor: One of the mantras in the startup business is “never give up”. But it is also one of the big dilemmas. Do do you have the right product, do you have to move one or should you call it a day. This is the frustration of many entrepreneurs.

Rasmus: Did you ever get close to considering turning off the project?

Louis: For us, it was lucky. We got early traction. We started out from a really small base and wanted it to work for them. The question we needed to answer was what people would do with their free time on the smartphone and would they pay for for an online beauty salon service? Luckily, they would.


You can read more about Salonmeister here and follow Salonmeister on Facebook here and on Twitter here.

You can read more about Hungr here (sign up for the app here) and follow Hungr on Facebook here and on Twitter here.

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In The Press: Former Just Eat kingpin looks to take bite out of takeaway market


International Business Times writes:

Former Just Eat executive Rasmus Wolff’s new food delivery service is set to hit London later this year.

Dubbed Hungr, the firm is aiming to revolutionise the way people order food by becoming a “premium club for the best restaurants”.

IBTimes UK caught up with Wolff to talk about the new business and whether it can replicate the success of Just Eat.

“Consumers just want three things: an easy way to order, good food, delivered on time. With something like Just Eat, the customer has to do all the work, they have to go through all the restaurants and it’s a complex and time-consuming task to order takeaway, especially on mobile. With us, the user picks the dish first and then we cherry pick the best restaurants based on rating, distance and price,” Wolff said.

Hungr turns the order process on its head and has users first pick their food first. They are then presented with a choice of three hand-picked restaurants to receive their food from.

Read the full article here.