Heston Blumenthal was an untrained and unknown chef when he opened The Fat Duck in 1995, yet 17 years later, he has secured 3 Michelin stars and the Fat Duck continues to be regarded as the best restaurant in the UK and one of the best in the world, (voted the best restaurant in the world in 2005). Unsurprisingly, Blumenthal is widely acclaimed as a genius and one of the most influential people of all time in the culinary world.
There are many lessons which can be drawn from his story, but one in particular stands out to me.
Blumenthal has achieved everything in the culinary world, including wealth and fame. To eat at his restaurant, diners have to book months in advance and yet Blumenthal continues to dedicate an entire kitchen at the Fat Duck to creating, developing and perfecting new dishes. Given the average dish takes two years from inception to perfection, so that it can be served at the Fat Duck:
How many hours are 'wasted' on dishes which don't work?
How much resource does Blumenthal sacrifice in the pursuit of delivering innovative food, which continues to push boundaries, and yet which still tastes and looks outstanding?
What is the annual cost of his 'innovation kitchen' both in time and money?
How much time and resource does you business sacrifice for innovation and design?
Whether you produce a physical product, or deliver a service, and whether you are heavily regulated or not, it is your ability to create new things for your customers which will stand you out from the rest.
Thanks for reading!
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