Everything I Learned about Programming Classical Music on the Radio I Learned from Cheese Grits and a Woman Named Joy.

I was fortunate where I used to work to have a pretty hip and progressive diner on the third floor for breakfast and lunch.  I’ve always liked grits, but the grits here are special.  Joy makes them most of the time, and what makes her version superior is how she blends the grits, cheese and pepper.  Joy is a big fan, as am I, of pepper.  Lots of it.

For months, it’s been part of my routine to get those cheese-pepper grits each morning. I look forward to having them while I make my long commute in to the office.

The Diner stopped serving those grits.  At first, I thought they were taking a break or they were out of the ingredients – or that the hot dish container was broken.  That had happened once before.

A week went by, with no grits in sight.  I asked Joy about it, and she said I was one of only 4 or 5 people that liked them.  The majority of the morning diners skipped the grits and went for the oatmeal, and the staff usually ended up throwing most of the remaining grits away.

It seems that the majority of the Diner clientele are not as passionate about pepper with grits on the side as I am.

Who is your audience and what do they want? And are you prepared to give it to them?