Then the next step is consistency. Are you getting the great food with great service and great experience every time? The quickest illustration was Jiro Dreams of Sushi, the sheer amount of work in making it good every time for every customer. A restaurant that gives you a good meal once every 10 meals and stinks for the meals inbetween isn’t going to last long, unless it can somehow parlay that into a schtick with enough fans to keep it going.
A great restaurant, like a beer or a great musician or dancer or any performer, is as much about consistency as artistry. It’s why so many interesting activities lose their charm the higher up one achieves (eta: and probably why this chef seems to be on purpose eschewing this component)
