Over at Edible Geography, Nicola Twilley has a fascinating interview with Alan Stillman, the founder of TGI Friday's and Smith & Wollensky. Stillman started Friday's because, essentially, he was interested in meeting girls.
I wanted T.G.I. Friday's to feel like a neighbourhood, corner bar, where you could get a good hamburger, good french fries, and feel comfortable. At the time, it was a sophisticated hamburger and french fry place -- apparently, I invented the idea of serving burgers on a toasted English muffin -- but the principle involved was to make people feel that they were going to someone's apartment for a cocktail party.
The food eventually played a larger role than I imagined it would, because a lot of the girls didn't have enough money to stretch from one paycheque to the other, so I became the purveyor of free hamburgers at the end of the month.
I don't think there was anything else like it at the time. Before T.G.I. Friday's, four single twenty-five year-old girls were not going out on Friday nights, in public and with each other, to have a good time. They went to people's apartments for cocktail parties or they might go to a real restaurant for a date or for somebody's birthday, but they weren't going out with each other to a bar for a casual dinner and drinks because there was no such place for them to go.
Dr. Brian Baker turned me onto them. Thinking of you buddy. Hope Atlanta is treating you well!
Btw - Happy Thanksgiving! Appreciate the readership and all the comments and ideas.
Just a fantastic blog post. Must read if you are an entrepreneur in any industry.
1.0 Is the Loneliest Number — Matt Mullenweg
http://ma.tt/2010/11/one-point-oh/
Usage is like oxygen for ideas. You can never fully anticipate how an audience is going to react to something you've created until it's out there. That means every moment you're working on something without it being in the public it's actually dying, deprived of the oxygen of the real world
(via Instapaper)
Fascinating article on effort in food preparation and how it affects consumption.
Why Making Dinner Is a Good Idea | Wired Science | Wired.com
http://www.wired.com/wiredscience/2010/11/why-making-dinner-is-a-good-idea/
"But maybe we're not just consuming more calories because they're available at such a low cost. Maybe we're also consuming more calories because each calorie gives us less pleasure. The lesson of those lever-pressing mice, after all, is that when we don't work for our food — when it only requires a single press, or a few whirls of the microwave — it tastes much less delicious."
(via Instapaper)
, you'll support him and any affiliate fees I get will go to Ben's Friends Patient Support Sites.Some choice quotes forwarded by Paul Brodsky at QB Asset Management on this fine Fed day:
"…the U.S. government has a technology, called a printing press (or, today, its electronic equivalent), that allows it to produce as many U.S. dollars as it wishes at essentially no cost. By increasing the number of U.S. dollars in circulation, or even by credibly threatening to do so, the U.S, government can also reduce the value of a dollar in terms of goods and services, which is equivalent to raising the prices in dollars of those goods and services. We conclude that, under a paper-money system, a determined government can always generate higher spending and hence positive inflation."
- Ben Bernanke, November 21, 2002
