It’s Not The Salmon: Understanding What Students Value. Part I
Preview:
A good friend of mine is a James Beard Award winning chef and restaurant owner and he once confided to me that at high end restaurants like his the food had to be good enough, but the experience had to be extraordinary. He contended that there was little real variability in the quality of cooking at good restaurants, but the experience of the room, the greeting, who else is eating there, the status of the place (often fleeting in his world), attention to small details, and the feeling that you as customer matter is why people will pay lofty prices at restaurants like his. He ended by saying, “If chef-owners think people are paying for that piece of salmon on the plate, they are paying attention to the wrong things.”
Originally published: July 3, 2020
Author: Paul LeBlanc
Position: President
Institution: Southern New Hampshire University
Published by: Forbes