Anyone who has read the Purple Cow by Seth Godin will understand that highly innovative businesses find it hard to be consistent and consistent businesses find it hard to innovate.
Seth says we should go for innovation even if it means we sometimes drop the ball.
In some markets you simply cannot do that.
So how do top restaurants manage to balance creative flair with rigorous consistency?
While cooking is seen as creative, high-end cooking is mainly about constant, rigorous repetition, in a highly controlled and hierarchical environment. To receive three Michelin stars – the highest rating given by the prestigious Michelin Guide – restaurants must deliver a consistently flawless experience over many visits. This means achieving precise standardization and strong quality control.