Having a business plan may sound like a trite statement, but it isn’t. Part of that business plan should include provisions for the ebbs and flows of the HVAC contracting world, the times when temperature spikes put a business into crisis mode.
I like to play around with what if scenarios, and the HVAC world has given me - and you - some very interesting things to think about, particularly when it comes to the topic of personification.
Just when some may have been thinking that discussions of unitary equipment efficiencies were going to be relegated to the back burner for a while, the heat gets turned up.
I began to think that of all the business concerns among HVAC contractors, I can’t recall any contractors ever saying they were afraid of losing their business to fraud or theft. Yet it does happen all of the time.
Confusion reigns supreme, at least in the world between my own floppy ears. Perhaps you look at things differently, but I see a tremendous amount of the color gray in between the ebony and ivory.
Your
customers should be spoiled with all of the bells and whistles associated with
today’s HVAC equipment. They should expect the very best in home comfort and
safety because you only sell the latest and greatest technology.
“Be
careful what you wish for,” said Tom Huntington, general manager of York, a
Johnson Controls company, during a recent conversation about government
regulations. Huntington
is a pretty astute observer of what is developing not only on Capitol Hill, but
around the nation.
Contractors and technicians who work on refrigeration equipment that comes in contact with food need be aware of this common sense commandment: Safety is No. 1. I’m not talking about personal safety - although that should certainly be the highest priority on the job. I’m speaking about food safety.
During this week of our nation’s Independence Day celebration (and the proverbial hottest day of the year, which is good for business) - a little dreaming of what this industry could be.
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