Thoughts on so many sushi bars

One of my favorite books is called Small Giants: Companies That Choose to Be Great Instead of Big, by Bo Burlingham. It’s a study of companies that have chosen a path less traveled in the world of business. Rather than pursuing the relentless push for growth, these businesses prioritize other factors that they deem more important.

The central theme is that not all companies need to be large to be great. Burlingham profiles a variety of companies across different industries that have decided to focus on excellence, culture, and relationships over sheer scale. Through his research, Burlingham identifies several key commonalities among these companies, such as:

• Leadership with a Vision
  The leaders of these companies were deeply rooted in the communities their businesses served and took personal satisfaction from their company's impact on customers, employees, and suppliers.

• Intimate Connection with the Local Community
  These companies often have strong ties to a physical location and the people there.

• Close Relationship with Customers
  The companies know their customers deeply and personally.

• Exceptional Workplace Culture
  Employees at these companies feel like family and are deeply connected to the mission and success of the business.

• Passion for What They Do
  These businesses aren't just in it for the money; they have a genuine passion for their industry or craft.

• Freedom
  The leaders of these companies prize their ability to make choices free from the pressure of outside investors.

The overarching message is one of inspiration for entrepreneurs and business leaders. It challenges the mainstream notion that success in business is solely about getting bigger. It suggests that there's a fulfilling and sustainable path in focusing on excellence and community over size.

I think if chefs thought the same way as the author of this book the world would be a more sustainable and better place. I see a new Poke place seem to go up every week and there is not a fresh fish on the menu. So many of these places are using yellowfin from Indonesia that’s been processed with food coloring and CO2, it’s 🤮.. That is all for now. Haha.