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Danny Meyer explains how the dining experience will change
So, the question that keeps me up at night is, what are us humans gonna do with all of our newfound time? Which brings me back to Japan, and this quaint Kyoto restaurant I found myself sitting in one evening. There were 10 seats, one chef/owner and one apprentice, and the most incredibly crafted experience. It wasn’t expensive, but everything was i
... See moreScott Belsky • The Personalization Wave, a Surge of Wildly Human-Intensive Non-Scalable Experiences, & Ideas of the Month
Loving, whenever in Tokyo, the sensation of so many highly crafted experiences - from eight seat restaurants and tiny bars to owl cafes and artisanal cotton candy shops.
Why aren’t there 1000x more of these experiences in all societies? And especially in the USA, what prompted “scale” (more seats, more franchises, more... See more
scott belskyx.comTaste is the bone-deep feeling that you’ve made something good. It is a sense, inexplicable and ephemeral. But it’s also a tangible skill that’s increasingly essential. Taste is how a business differentiates itself when attention is scarce and choice is abundant. Knowing what to make is just as important as the ability to make it.
There’s an even b... See more
There’s an even b... See more