There is a very interesting theory around – since we seen (The Old Man) Logan in the last movie. Check this out…
Telomere are the ends of is a region of repetitive nucleotide sequences at each end of a chromosome, which protects the end of the chromosome from deterioration or from fusion with neighboring chromosomes…
When I seen the video about Wolverine and his issues with his “disappearing telomere”, I thought directly about F&B venues.
There are nowadays a lot of similar concepts of outlets. Usually the first “copies” of some outlets are “going strong” – are well functioning interesting concepts – even though they are based on other “originals”.
However there is a “dilution” taking place, which becomes apparent in a lot of restaurant and bars. Owner representatives and operators of restaurant groups and hotels see specific concepts thriving, and try to jump on the bandwagon; often copying not the original (which might be not “on-site” but copying the copy.
Hence the telomere of the original venues are “cancelled out” and essential “sequences of the DNA” of the original concept are corrupted.
The question is, if it is possible to counter-steer this effect.
For sure, there are some points:
- If you must copy a concept (…), try to find the original and not the copy of the copy – and try to understand the “essential DNA” of the specific venue.
- If there is one specific trend/concept you want to follow, try to find the right chef – not a celebrity chef, but a upcoming talent, who either way worked in some of the original venues, or has a real connection to the specific concept.
- Try to be authentic in yourself – and try to understand the essence of specific concepts.
The last point is quite interesting – because you see this often going very wrong. An example is Peruvian cuisine – since years you hear that this becomes the next big trend – and indeed Peruvian restaurants in Peru are thriving. However most people tend to oversee, that “authentic” South American cuisine is all about the produce – all about the ingredients. Hence it is possible to replicate Nikkei cuisine – but it is almost impossible to create the “new” Peruvian cuisine abroad (if you don’t want to stay with ceviche and few other genuine Peruvian dishes).
At the end the restaurants becomes a type of Peruvian-Mexican-Latin fusion, which isn’t that exiting.
I think the best way is to find a chef who has respective roots and you give him widespread control over the respective concept.