Bet on Ostrich Races

One day Betty Jo Crisler stopped by the tracks and planned to take a look at the upcoming ostrich racing season. While at first glance she might have been able to recognize all of the familiar logos and colors, over the years she had become disenchanted with the way that the sport was regulated and how she felt that the lack of professionalism forced poor wagering choices upon bettors. She never expected to fall in love with the sport, but when she did, she had fallen in love with the horses and the business behind the horses. As she studied the different aspects of the business and the various factors that determined the racing performances, she began to see how the odds were set and how the chances of winning and placing a bet on each horse depended on those factors. One by one, she began to develop a blueprint for how she would bet on all of the different ostrich races that she saw during the season.

“For years,” she said, “I just knew that I would win every single race.” Betting on gladiators and other wild animals was a favorite activity of her youth, even though she was only eleven years old. The only thing that she really enjoyed more than fighting animals, roasting nuts, soaking in hot tubs, drinking intoxicants, and betting on obscure exotic games, was betting on ostrich races. It never mattered what type of sport it was, she just loved to bet on ostrich races; sometimes fighting, sometimes running, sometimes with a meter-high gladiator.

Even though she never won a race, the enthusiasm carried her through the decades. In the early sixties she ran for State Senator from New Mexico, claiming that she could do the jobs of both an athlete and a Senator. When she lost the election, she tried again, this time as a professional coffee shop manager. Although she failed again, she continued to work hard and build up her skills. Today, she is a very successful businesswoman, working with private equity firms and franchising, owning her own coffee shop franchises.

Not long ago, I was talking to a friend of mine, a great rancher, about the challenges of running a successful coffee shop when she mentioned one of the most important responsibilities of the owner. She had several gourmet coffee shops and he noted that it was a tremendous burden to have such a small staff in such a small space. He had several chefs, but when he had to outsource certain tasks that didn’t need to be outsourced, he was at a loss. What he said surprised me, since it made sense. If you can’t keep the cooks and servers in line, you’re going to have problems.

Since the coffee business in America is in trouble, the high-end restaurants and hotels and golf courses are all going under. When the owners get laid off in these types of circumstances, many times they don’t have the money to replace their employees, so they outsource things like secretarial work to outside companies. Outsourcing those types of services can be really expensive and many times these businesses can’t afford it. So they call the outside chef deejay who comes in and performs all those tasks that the employees used to do.

Sometimes the chef deejay will run the entire restaurant and sometimes just specific areas. For example, sometimes you only need a chef deejay to make your wedding cake. If you’re not hiring people full-time, like the owner or the general manager, then you may not have anyone available full-time who can perform those tasks. The bottom line is that if you want to be successful running a restaurant and turn around and sell it later, it’s a good idea to consider hiring a professional chef and have them perform some of those duties, like making sure your restaurant is clean and your waiters and chefs are well trained, because they will be integral to the success of your business.