Skip to content

50th best – part 2 of 3

After coming in 50th best restaurant in the world, were they happy?

Not at all! Disappointed, disgusted, disoriented. That was how they felt. Because now they were not seeing themselves as the incredible 50th best restaurant in the world, but rather the last out of 50 restaurants.

Of course these feelings lasted only a short while. The restaurant owner was determined to figure out why they didn’t get a higher rank. After all, they had immaculate quality, taste, variety, service and what not. And yet, something was missing?

There certainly was. Impact. Social impact to be precise. Each of the other restaurants were contributing to society, making a real change, apart from their anyway class leading culinary impact. Donating to charity, supporting underdeveloped communities, lessening impact on climate change and so on. In order to separate the best from the rest, it isn’t enough to be good at work, but good at heart.

Like it? Please share it!

Leave a Reply