Suddenly there are protein bars made of ground up crickets and it is palatable because people are like if the best restaurant in the world can do it then there must be something to it. Norton There is mere awareness and then there is actually experiencing something. Different artists feel differently about it.
Some are comfortable with being
Known because there is some mission that they are trying to commu. Inicate and others truly need consumers to experience the art itself. In the latter case the chef needs to be able to scale up production for mass consumption. Keinan Acurio has also had a huge im. Ipact on the economy of Peru where so many people work in the industry. If you want to have that kind of impact it s not enough for people to admire and appreciate what you are doing—you Finland Phone Number List have to have the numbers. HBSWK What would you say Acurio s main difficulties h. Iave been Keinan of Peru he has this mission to promote Peruvian cuisine. The question is how is that aligned with the business of profitability and growth and so how does he stay authentic. Does he stay true to Peruv. Iian cuisine or adapt it to local tastes. I think that s a fascinating dilemma in marketing.
Khirie You see that a lot with food
If you ve never eaten pizza in Italy it s a rude sho. Ick when you go and see this thin thing with barely any cheese on it. If Olive Garden markets itself as Egypt Telegram Number authentic Italian food and that s what people think it is they will most like. Ily not like the real thing. Keinan That is what s interesting about both cases—these are artists with a vision pa. Ission and a mission but they are also good at marketing promoting and positioning their brand. It s not by accident these restaurants have been successful.
