rowdypilot19 said:Hitting a price point like that isn't easy, honestly—not even for a single hotel. I guess you could say it takes some serious skill and a lot of upfront investment to pull it off.
If he was dealing with an old house from the 70s or 80s, he would have had to, at the very least, tear down all the walls and start over to offer a rate like that.
You want to know how people actually manage to hit those numbers? Of course you don't.
To be totally honest, charging 100 euros per bed for a quad room is a massive win, and you really have to give the guy credit for that.
At the end of the day, if he wasn't hosting Britons, there probably wouldn't even be any incentive to do it.
You're absolutely right—it hasn't been easy. One single slip-up and one bad review can tank the whole operation. My original plan was to pull in about $6,000 to $7,000 per season. But if you spot a gap in the market and put the work in, you've basically broken even on your initial investment between this year and last. Now, I’ve identified a specific niche paying anywhere from $1,250 to $1,500 a day. Moving forward...
Noah Sullivan said:For hundreds of years, they were considered the hardest workers around, and now, suddenly, they’re labeled "lazy"—doesn't that strike you as a bit suspicious? Look, the reality is that their products (along with a massive array of other goods) simply aren't competitive under current conditions—given an overvalued currency and sky-high interest rates on loans.
Those who *are* actually competitive under these constraints should be rewarded with higher margins,
rather than watching the majority of domestic production wither away while a few barely scrape by. Farmers, for instance, should be receiving low-interest loans stemming directly from primary Federal Reserve emissions, instead of being blamed for failing to compete with those who are profiting from cheap money pumped out by the European Central Bank.
The fault lies, quite clearly, in a nonsensical monetary policy—one that has remained fixed since 1994 despite nothing but poor results.
I just spotted an opportunity to pull in about $1,300 to $1,600 a day, but there’s a catch: you need at least $650,000 in capital—or a massive loan—to get off the ground. Honestly, that kind of debt is a joke to ask of regular folks. I’m personally not diving into this until I’ve scraped together 80% to 90% of the cash myself. I say that as a nod to those people out in the Midwest asking for loans just to start production. Sure, getting a bank loan is easy, but you actually have to pay it back, and nobody is giving you any guarantees once things go south. Taking a loan isn't a handout; if you don't have your own skin in the game, you're basically throwing money into the wind and setting yourself up for total ruin. If you don't have the funds, just pack up and head to Denmark to work on some pig farm. Get your experience and build up enough seed money to cover at least 30% of the investment—not counting the land, obviously. When you're playing with your own hard-earned cash, the psychology is completely different than when you're gambling with someone else's money.
Here’s how you actually make it in some small Midwest town with maybe 100 to 500 people.
Get together at some house, grab a beer, and round up your fellow citizens.
Let's get a farming collective off the ground.
Let's get an inventory of the machinery together.
Compile a list of core competencies. You have to know everything—and frankly, you need to understand agricultural production better than any of the competition in the European Union. It’s like how people from Southern California just inherently know how to grow the perfect mandarins or watermelons.
Compile a land registry list.
So, let's say you all decide to pool your resources and jump into large-scale production together—we're talking about hitting a target of, say, 1,000 tons of vegetables.
So, you want a full-scale vegetable harvest schedule mapped out a year in advance, including specific quantities? Fine. Let’s get down to business. You can't just wander into the garden in July and hope for the best; that's how you end up with nothing but dirt and regret. If you want to actually feed people—or at least have enough to stock a pantry—you need a roadmap. Here is how you structure a professional-grade planting and harvest master plan for an American backyard or small farm setup. **Phase 1: The Inventory & Goal Setting (The "What" and "How Much")** Before you touch a shovel, you need to know your numbers. Don't guess. * **Define your yield targets:** Are we talking about feeding a family of four for the summer, or are we trying to preserve enough canned goods to last through a Midwestern winter? * **Calculate by weight or volume:** Instead of saying "I want tomatoes," say "I need 50 pounds of tomatoes." That dictates whether you plant three plants or twenty. * **Analyze your zone:** This isn't one-size-fits-all. Your plan for a garden in Florida is going to look nothing like a plan for a garden in Maine. Determine your USDA Hardiness Zone immediately. **Phase 2: The Seasonal Breakdown (The Timeline)** You need to divide your year into three distinct operational windows. **1. The Early Spring Push (Frost to Late May)** * **Focus:** Cold-hardy crops. Think peas, spinach, radishes, and kale. * **The Math:** These grow fast. If you need 5 lbs of radishes, you can plant them in waves every two weeks to ensure a continuous supply rather than one massive, overwhelming harvest. * **Action:** Get your soil prep done in late February/early March. **2. The Summer Heat Wave (June to August)** * **Focus:** The heavy hitters. Tomatoes, peppers, cucumbers, corn, and squash. * **The Math:** This is where your quantity calculations matter most. Corn takes up significant real estate for relatively low caloric density per square foot compared to, say, potatoes. Plan your acreage accordingly. * **Action:** Stagger your plantings. Don't put all your tomato starts in the ground on the same day unless you want 40 pounds of tomatoes rotting on your porch all at once in July. **3. The Autumn Harvest (September to November)** * **Focus:** Root vegetables and brassicas. Carrots, beets, garlic (which gets planted in the fall for next year), and broccoli. * **The Math:** Garlic requires a massive lead time. You plant it now to reap the rewards next summer. * **Action:** This is your cleanup and preservation phase. **Phase 3: Creating the Master Spreadsheet** To do this right, you need a document with these columns: 1. **Crop Name** 2. **Target Quantity** (lbs/oz) 3. **Estimated Yield per Plant** (Research this; don't wing it) 4. **Number of Plants Needed** (Target Quantity ÷ Yield per Plant = Number of Plants) 5. **Planting Date** (Based on your local frost dates) 6. **Expected Harvest Window** **The Bottom Line:** If you aren't calculating based on the actual yield of a single plant, you aren't planning—you're just wishing. Do the math, account for the inevitable pests or a random July drought, and build in a 15% buffer. That’s the only way to actually succeed.
If you can find someone truly capable, send them out across the US and the coastlines to hammer out deals with shopping malls and the big corporations that supply hotels and everything else.
Look, if you’ve got inventory that got trashed because of some crazy weather hitting your supply chain right after you signed a sales contract, don't just sit there staring at the loss. If you actually want to run a business, go out and buy the stock on the open market instead. Grab it, get it moved, and deliver it to your customers five or ten minutes before the deadline hits. That's how you handle it.
Success is a total guarantee if you can pull off 1,000 tons of organic produce every single day. You negotiate the deals now, deliver next year, and you’ll have everything sold off to the Mediterranean market without a single hitch.
