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#92: Rory Sutherland: Why The Dumbest Ideas Make the Most Money

The Pocket with Chris Griffin

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Exploring Innovation and Experience in Fast Food Culture

This chapter delves into the innovative concepts shaping the fast food and quick-service restaurant industry, particularly focusing on engaging customer experiences like those found in frozen yogurt shops. It highlights the Darwinian nature of the restaurant business, where concepts are tested through a process of variation and selection, while also examining the evolution of food trends and the rise of unique dining experiences.

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