What characterizes a success story?
Learning from best practices is certainly one way to answer this question. The experience of a restaurant in the middle of nowhere in the cold north of Europe inspired me to think about the aspects that can make the difference between being the protagonist of a success story or not.
Fäviken and Magnus Nilsson, a true success story
An upscale restaurant in a town of 1,500 people in northern Sweden, with no big city within walking distance and no chance of fresh ingredients in the winter months, seems more like a suicidal idea than a successful business.
Well, it was precisely under these conditions that Magnus Nilsson, a young chef, managed to establish his kitchen Faviken (in English) a farm where the thermometer reads 40º below zero in the coldest months has had its place in the 50 best restaurants in the worlda room that doesn’t want to give up, as it has since proven by staying on the list, a true success story, isn’t it?
But how does a concept that defies any possibility of success translate into these results? This question naturally accompanied me while enjoying the documentary about Nilsson that Netflix made as part of its series “Chef’s Table”.
See how excellence is sought in the kitchen:
During the fifty minutes of the program and what I was later able to examine on the network, he let me know that it’s not a single answer. However, some aspects caught my attention as well as the chef’s dishes.
3 keys to a sub-zero success story
It is these aspects that I would like to share with you that you have decided or are considering starting your own project. In two parts I will share my coaching vision of you and accompany you with questions that invite you to think about how to achieve your own success story.
Fäviken reflects the chef’s interpretation of the region’s lifestyle: his food preservation techniques, the ingredients that make up the menu, the decoration of the dish, the place, a set that makes the proposal unique and honest.
For the customer, the experience is discovering what is special about this inhospitable area where cultivation is almost impossible, and for Magnus it is the opportunity to tell his story, that of the prodigal son who returns home to find the value to claim the local product ; a value that deserves to be recognized worldwide.
what’s your story What does your product say about you, how does what you do relate to your values, what is important to you in life, what should you refuse to stay true to your goal? What should you say yes to? How can you be more authentic?
Magnus not only enrolled in the best gastronomic school he could attend, but also, with no small effort, managed to get a job in Paris in well-known restaurants, where he acquired experience and techniques.
Once in Fäviken, it was his continuous search and understanding of his surroundings through travel, research and experimentation that allowed him to put his own stamp on Scandinavian cuisine.
What do you know about the business you are developing? What else do you need to know? Where can you continue learning?
It’s interesting how Magnus refers to himself as one creative. For him, his professional challenge is to convey new experiences, not to reproduce them. In fact, there was a time when he put his knives aside because he felt his dishes were a copy of the kitchens he worked in and not a reflection of his role as a chef.
To keep this spirit of innovation alive, Fäviken closes its doors to the public for 20 weeks a year to allow the team to focus on creative projects.
What is the value of your product? contribute that? What sets you apart from the competition? What does the world lose if your proposal doesn’t work? What new things have you tried in the last quarter?
Remember, if you want to be the protagonist of a success story, you have to prove 3 keys: authenticity, knowledge and innovation.
Until the next part where we continue with three new skins tied to achievement and inspired by Nilsson’s unique experience.
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