Patrick O'Shaughnessy

They're like, what?

One of the things that I admire and have learned a lot from watching you and talking to you is the intensity and density of demand around your brands.

I know on any given night, there's probably almost 10,000 people on a waiting list to come eat at one of these restaurants that can't obviously serve them all.

So there's like incredible excess demand around these things.

I'd love you to talk about this idea you told me about brands chasing customers versus customers chasing brands and everything that you've learned about that concept.

What have you learned from Ronnie at Kith about

An incredible brand and building businesses around an incredible brand.

What if New York's great, if not the great New York brand right now?

I want to talk about why giving such a shit about what you're doing is so powerful with a story of yours.

It's one thing to have this mentality.

I think it's impossible to maintain this mentality unless you care from a deeper place.

Maybe this goes back to the genius thing, like this was the thing you and Missy were meant to be doing.

Can you tell the story about when you first met the creator of Chef's Table?

You mentioned a few times, you have to tell us about the Malfadini.

Can you talk about the power of owning a relationship with a customer who comes back again and again?

Through media and direct connection, which I think for restaurants, historically, people come in, you get a phone number, they put it in a book, they eat, like then who knows?

The know your customer hasn't been a powerful part of restaurants historically.

I know you have a very different philosophy about this.

Talk kind of the soup of that together, the media, the directness of it, the knowing your customer, how to serve them and so on.

I think the idea of the perfect turn is one of the great questions for anyone listening to ask themselves.