Nothing moves me like You do

Make eyes with someone...

This SS17, Finley frames the best shades in town with star power in a super lightweight strong metal.
Image via KOMONO, copy made for pre-testing.

Chris Martin tracked his data and got some unexpected results in The Scientist:

"I was just guessing
At numbers and figures,
pulling the puzzles apart.

The questions of science,
Science and progress.
Do not speak as loud as my heart."

What's amazing is how well this heart idea still works.

Jerry Seinfeld who's spent a decade making the best "show about nothing" has always kept to: "no hugging, no learning."

What's interesting, however was the intensive behind-the-scenes homework. Each seemingly 'off-the-cuff' character had been studiously studied by Jerry who confessed, "to a guy like me, a laugh is full of information."

Not a single syllable wasted as he examined "the timbre of the laugh, the shape of it, the length of it – there's so much information in a laugh. A lot of times, you could play me just the laughs from my set and I could tell you, from the laugh, what the joke was. Because they match."

Advertising legend Bill Bernbach, who knew a thing or two about moving people, had always known that facts were not enough. He called them “Simple, timeless human truths”. 

The best lines - buffed to a perfect shine, takes practiced professionalism to make a song. 
And, that takes work. And plenty of those feely little things no one can quite make out.
We're just happy that we got the things we wanted, and not because we needed them. 
Polish your act. It’s the only way we know-how.

Experience creates an appetite

What's on your menu?

手まり寿司 Temari sushi served at Honey Michikos

Every company has a culture. And one that has its own unique taste. 

One that is not quite the same, each in its own shape and colour, neatly packaged and tastefully delivered.

It doesn't matter if you are the new kid around the block or an aspiring eatery with eclectic taste, you are aiming for that Michelin star, or at least, you'd want to be 'cooking' it right.

Whether your guests hail from the Americas to Asia, be they Iranians or Belgians - you want their minds blown. You'd want to be making it so irresistibly good.

If you got the price right and served the way people like it, you'd be making their lives taste better. They could be 'dining' on your product or service for years to come.

You hope?

Nope.

You would want to keep things fresh. You would trawl the markets for the most seasonal. You would not stop dreaming up new flavours, test new taste buds. You would continue to roll out your gourmet best - in just as many ways, as possible.

That’s what the best chefs have always done. Because they know, their customers will always ask, "What's cooking next?"

You would want them to keep coming back for seconds or thirds and if you're very, very lucky, they might just bring their entire clan.

You'd be a household name.

Dine in - it can be quite an experience.