The similarity between the Librije and mcDonalds

Sounds very quaint, of course. Drawing a comparison between a three-star restaurant and a fast food chain, yet there are similarities.

Not in food I say in advance, but well you figured that out.

Last Thursday I ate at the Librije and several things struck me as similar to mcDonalds

Librije and mcDonalds

First up: turnover is huge. Every six months, 15 people have been replaced. That's really incredible when you think about it. Then, to keep your stars, you have to do something right to get new people to join at the top level right away.

Second: The food is always of the same quality. This is true at mcDonalds and at the Librije.

Now I think that's a lot more special at the Librije, that aside, but when you see how it's done, it's unprecedented. The process is so well established that it's always the same quality. If you or I were standing there it wouldn't hurt the quality, because we simply have to do one job well.

The kitchen is just quiet and runs like a well-oiled machine (that does make a difference at the Mac where there is more noise).

So you see that even at top level and high turnover, the same quality can still be given. This is because of the procedures and that everyone knows what steps to do.

Practically anyone can learn. The one who operated the most expensive table worked there for nine months and did so top-notch.

So what's the deal? If you run rigid procedures, the result of a BigMac or a great tear-jerking dessert at the Librije is always the same. No matter who makes it.

Fascinating.

That's also why we manage to teach everyone top-level hypnosis in two days. I certainly won't compare it to the dishes at the Librije, but thanks to the structure and successive exercises, everyone can do it after just a few hours.

And after two days, you can even hypnotize at a level you can certainly compare to a stellar dinner.

You just have to want it. There are 59 tickets available now for June 15 and 16. Check out the link for the seminar here.