3 ms·

interesting. rather elitist perspective, and seriously out-of-touch with most mainstream consumers. I'd hate to build a business based on pissing off customers

• kolektiv 14y ago
  Heh, well, I've just got back from a lovely restaurant, and I have to admit that they had a wonderful cellar and a well-matched sommelier, so this will be brief, as I'm having to re-read quite diligently! I don't really think I'm being elitist - but I will admit that I'm talking about a sector within a market. Clearly I'm not talking about fast food, I'm talking about a specific type of dining experience. If this technology existed within a KFC (and was executed well) I'd like it (yes, I'm that weird guy that likes good dining and the occasional meal of absolute junk...) I don't think that most restaurants currently piss off customers though - if they did, they'd generally be broke I think. I think you're assuming that the changes you suggest would make the best even better - and I genuinely don't think that would be the case. I think that character, personality, idiosyncrasy etc. are the makers of a great restaurant as much as the food, and I didn't feel like these ideas fitted that - at least within certain markets. If you're ever in London and you fancy a discussion about what would really make for an incredible restaurant, and you fancy discussing it over wonderful food, give me a shout... (Dinner's on me, of course)
  • davemcclure 14y ago
    hope to share a beer and a meal in London sometime then... if we can get the waiter's attention ;)