RIP.
6,273 karma · joined October 17, 2012
Previously: VP, Performance Marketing & Operations at DailyPay, VP Product & Analytics at WayUp (W15 Acquired 2021), Sr. Director of Analytics at ZipRecruiter (IPO 2021), Product @StyleSeat, Ustream (Acquired IBM 2016), 2x founder (midVentures/TechWeek and ReservationHop/OK Shift). Will be top result when you Google "Most Hated Man in San Francisco" (though now I just live in Miami).
Travel junkie and amateur keyboardist and songwriter.
RIP.
Quoth Cokie: "When everyone has the same brush, the only variable left is the hand."
It's also something that could be tested for a year. It's not irreversible. It would allow the undeveloped world a chance to achieve a piece of the global wealth pie.
Why are so many people (especially environmentalists and climate scientists) so opposed to this solution?
It's also important to learn from Bourdain's life that even if someone's life looks perfect from the outside, you never know what people are going through. Everyone deserves empathy. And please, if you are suffering, remember that you are not alone and there are people who can help.
[0]https://upload.wikimedia.org/wikipedia/commons/b/be/P._Binet...
Extraordinary claims require extraordinary evidence (which I did look for in the body of the article; didn't find). Without supporting sweeping statements like this with actual, verifiable evidence, this is simply not a serious article meant to be read seriously by serious people.
A couple reasons restaurants don't do this:
1) Loss of quality control over customer experience. For example they provide a $100 dinner, but the client expects a $200 dinner. That creates bad experience
2) Desire to maintain accessibility on price point (same reasons artists don't charge more for tickets) and perceived inequities of charging extra for reservations
3) Rewarding loyal customers who value the food / brand / hospitality rather than the highest bidder which tends to bring in out-of-towners, Amex centurion card holders, wannabe influencers -- people that don't help create loyalty
There are many other reasons I'm sure as well. Most chefs/GMs/owners I talked to at the time emphasized that they sincerely are not in this for the money, and yes, they like to make a living, but being able to build a community of food lovers who are passionate about their brand is what they really care about. I ended up pivoting to try to build a shift management app soon thereafter...didn't work out but a good entrepreneurship lesson!
[0]https://techcrunch.com/2014/07/03/everyone-seems-mad-at-rese...
"I would first check for track flatness"
This thread is a great example of how engineering is often NOT a solution to problems, classic "hammer and nail" territory here. And how engineers often ofterthink things unnecessarily ;)
Why should "standards" be relevant in the measurement of long-term economic indicators? Doesn't the very stack that standards have risen prove the core point that life has gotten better?