Deconstructing Noma's business model from @kevinthefounder
The creator analyzes the controversial business strategy of the world-renowned restaurant Noma, reframing the debate from its $1500 price tag to the founder's decision to repeatedly shut down and reinvent the business. He breaks down the immense logistical and creative effort behind Noma's pop-up model and extracts three key business lessons about pricing, innovation, and creativity that any entrepreneur can learn from.
Creator: @kevinthefounder on Instagram
Transcript
Noma has been named the best restaurant in the world five tier, and they just sold out their $1,500 a seat LA pop up in three minutes. The internet is furious and debating whether the food is actually worth $1,500 I think they're missing the point. The right question is, why does someone who's been number one five times decide to shut down his restaurant permanently? And what does his model reveal about building something that no one else can copy? Welcome to tier founder's lens, a series where
Topics: Business, Entrepreneurship, Restaurant, Food
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