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Setting the Table: The Transforming Power of Hospitality in Business
Danny Meyer • 5 highlights
amazon.comIn contrast, the Michelin inspector’s approach to a restaurant is the same as that of any normal customer. When he makes his reservation, his name doesn’t ring any bells in the kitchen. (Even France’s highly tuned network of gossip among chefs hasn’t yet managed to identify inspectors, for reasons we shall come to later.) When the inspector arrives
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
Nick Kokonas - Know What You Are Selling – [Founder’s Field Guide, EP.8]
open.spotify.comAbout | MÁLÀ PROJECT
malaproject.com
A few weeks ago at a Philadelphia Phillies game, I witnessed something inspiring that I doubt any other fans at sold-out Citizens Bank Park noticed.
Before the game, the Phillies held a brief on-field Wall of Fame induction ceremony. Retired players sat in chairs on a stage as a few short speeches were delivered. At its conclusion, dozens ... See more
Do you remember Yasukane Matsumoto, the Japanese printing executive? He visits each of his suppliers personally before he decides to build a partnership.
Felix Oberholzer-Gee • Better, Simpler Strategy: A Value-Based Guide to Exceptional Performance
Yvon Chouinard • Let My People Go Surfing: The Education of a Reluctant Businessman
Shiftgig
shiftgig.com
highlights from Danny Meyer’s autobiography via David Senra:
1. I had an uncontainable drive to win.
2. The inception of Shake Shack actually began with a humble hot dog cart. Small as the project was, I took this cart quite seriously. I was asking myself, "Who ever wrote that rule that you can't push the envelopes of excellence and hospitality for
... See more