The podcast explores Preston Landers' unique approach to ramen, emphasizing value creation for the consumer by maximizing the difference between production cost and perceived worth. Landers, known for blending Eastern and Western culinary techniques, details his journey from a business career to ramen chef, influenced by Copenhagen's Slurp Ramen Joint. He discusses his recipe development process, which involves balancing exploration and exploitation of flavors, and A/B testing components to refine taste while minimizing bias. Landers also explains his temporary shift to ceviche due to ramen's perceived price ceiling, and strategies for creating profitable ramen businesses through audience segmentation, storytelling, and value-added appetizers.
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