An estimated 3,000 people visit Crosstown Concourse each day, most of them working for or a customer, client or patient of one of the building’s tenants. There are also more than 260 apartments on the property as well as a high school that just opened its doors for its first class of 125 freshmen.
In addition to all the people who visit Crosstown daily since it opened in August 2017, there is also a steady stream of people showing up to do freelance assignments or to work remotely from their employer’s or home office.
Shannon Little left her job in marketing with the Huey's restaurant chain in Memphis to start her own solo marketing and social media venture. Such ventures at first glance might seem like a dime a dozen, leaving her with a task that had to be addressed before meeting with her first client.
She now handles marketing and social media efforts for several small businesses and is able to juggle all the tasks that go with that because she took the time to form a plan for herself at the very beginning.
"Define your target audience, your offerings and what value those offerings can bring to that audience," Little said, "My business became stronger, and my processes more streamlined, when I was able to define those terms."
I watched David Scott Walker prepare a brisket at the recent Memphis in May World Championship
Barbecue Cooking Contest. I wasn’t able to return 13 hours later to taste the finished product, but Walker told me the preparation and the cooking process was about the same as the way it’s done at his restaurant, Stanley Bar B Que in Overton Square.
