Full Transcript
0:00 – Welcome to Tapped In. My name is David Figueroa Martinez of DFM Coaching, and today we’re going to be discussing restaurant inventory strategy. Now, this is going to sound weird...
1:04 – If you go to a Mexican restaurant, the core of their inventory and their meals are rice, beans, carne asada, pollo, chicken, and tortillas, and they come in various different forms.
2:15 – When I equate that to terms of like running a business, they get to do a lot of different dishes with the same core ingredients, which means they don’t have to carry as much inventory.
3:18 – You can do 2-on-1 from anywhere. You can do it from the bottom of half, you can do it from butterfly, you can do it standing... Kimura is another example of a position, a grip that you can use from any position you find yourself in.
4:14 – Look at Ronda Rousey. She found ways to get into the armbar from various positions—top, bottom, didn’t matter to her. She would throw you and get into an armbar because she was so specialized.
5:12 – I want us to start looking at our Jiu-Jitsu inventory and throw out the shit that is too specialized and too niche... I want a few techniques that apply to a bunch of different places.
7:10 – If you learn 2-on-1, arm drag, and Kimura... just those three techniques, you are going to be a handful. And on top of that, they apply to Gi and No-Gi.
8:13 – I think this idea that we have to wait 10 years to get good at Jiu-Jitsu is going to be a thing of the past. Our instruction modules and the way we approach instruction is evolving.
