By the same token I could tell you that those people have no idea what foodies are looking for or how to discriminate between good chefs and mediocre chefs, or

By the same token I could tell you that those people have no idea what foodies are looking for or how to discriminate between good chefs and mediocre chefs, or how to talk the talk to relevant people in the industry. Or that they'll spend a lot of time missing targets in price points. It is always better to have at least an above-average knowledge of any industry you want to be part of. The narrative of outside players coming in and having success is very nice, but it's based on the premise that the people involved were originally very passionate and picked up the ropes very quickly.