When it comes to explaining my web-work, I like metaphors.
The temptation in the industry is to baffle clients with a word-salad of business speak and technical jargon: “In an effort to maximize compliance with enterprise-level security protocols, we’ll be upgrading your server to maximize PHP-handler efficiency.” Lemme translate that for you: “Your bill is going up.”
I’d rather give them something they can chew on.
I had a construction company that was hesitant to do two connected website projects at once, hoping to space them out to save money. I said, “Sure, we can do that, but it’s like you’ve got two adjoining remodeling jobs on the property. It’s a lot more efficient, and lot less of a mess, if I hit ’em both at the same time.” That made total sense to them so we got the job done.
Anyway, I thought of a new one, and figured I should get my thoughts down in case it’s helpful down the road. So here it is: Web Pasta!
When I got started with web design, everything had to be made from scratch. Now there are plenty of off-the-shelf web development tools out there that can get you started, pretty cheaply. And there’s a range of ways in-between to go about every project, depending on what you want to achieve.
It’s like family spaghetti night.
On the one hand, you can hit the store, buy a box of noodles and a jar of Ragù, and have some pretty tasty food on the table in about twenty minutes — on the cheap.
On the other, you can go to the farmer’s market, buy a box of locally-grown tomatoes and spend the afternoon chopping garlic and simmering sauce.
The second option will be better, but is it worth it? Sometimes it is. And of course, sometimes you can doctor your jar of sauce to get some similar results.
These days, most of my projects are what I’d called “Spaghetti Plus.” Like the menu of an old-school family restaurant with red-and-white checkered tablecloths, you can always add something to your basic noodles-n-sauce.
Spaghetti + meatballs, spaghetti + sausage, etc. It’s mostly store bought, but there’s usually something extra that we all agree that the dinner needs.
Every addition brings another round of questions: Do you provide the meatballs? Ok with frozen? Or should I whip out grandma’s recipe and really knock your socks off?
At every stage, I try to be clear about the costs and benefits of each option. Sometimes I’ll even throw in some breadsticks for free. But if you want them baked fresh…well, that’s gonna cost ya.
