World’s 50 Best Restaurants

Nobel scientists stunned to produce must-read news

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“It will change everything,” said Andrei Lupas, an evolutionary biologist at the Max Planck Institute.

“Stunning,” said Professor Venki Ramakrishnan, Nobel Laureate and President of the Royal Society. “It has occurred decades before many people in the field would have predicted.”

You may have heard the news published yesterday. DeepMind, an AI project within Google, “solved” the 50-year-old problem of protein folding. (I say “solved” because DeepMind does a good job, much better than anybody else. But it’s not perfect.)

This is a big deal. It will help scientists unravel the many mysteries still hidden in the human genome. It also means that the singularity is near. If you haven’t yet started building your anti-Skynet bunker, the time is nigh.

But let’s talk persuasion.

My point today is that the human brain looooves shortcuts.

We are giant shortcut-seeking machines.

For example, we rarely try to figure out things ourselves. Instead we look around. “What’s that guy doing? Eh, I bet that’s good enough. I’ll do the same.”

Another shortcut we take is to only look at extremes. So The World’s 50 Best Restaurants wields more clout than the Michelin guide. Why? Because it’s easier. There’s only one no. 1 restaurant among the 50 Best. But there are 135 restaurants with the highest 3-star Michelin rating.

You see my point. As Gene Schwartz said, “there is nothing so astounding as the astonishment of experts.” Particularly if those experts are the very top experts, the ones who got a Nobel Prize.

Because when you 1) take experts and 2) make them amazed, you create must-read news. And news is another shortcut that the brain loves to take, right on down to the order page. But that’s another story, for another time.

If you’d like to read that story when it comes out, you can subscribe to my daily email newsletter. It will appear there first.

Even better than two Michelin stars

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There’s a restaurant in Copenhagen called Noma.

The name is short for “nordisk mad” — Danish for “Nordic food.”

And while that might not sound too appetizing, Noma is quite a destination for gourmands.

In fact, it’s got two Michelin stars — a pretty rare honor that only a small number of restaurants around the world share.

And yet, in spite of all the Michelin stars, there was a time when Noma wasn’t flush with business.

And then, in 2010, out of the blue, Noma came in at the top of the World’s Best 50 Restaurants.

This is a new restaurant list (unlike the Michelin Guides, which have been around for a century).

It kicked off in 2002 as a lark, but it’s since become more successful than anticipated. In fact, it’s become so powerful that it impacts the tourist industries of entire continents.

And it does wonders for individual restaurants:

The day after Noma got the top spot in the World’s 50 Best, a hundred thousand people tried to book a table. Suddenly, finances weren’t an issue any more.

So what’s going on?

How could the upstart World’s 50 Best do so much more for Noma than 2 prestigious but stupid Michelin stars?

For that, let me quote an interview that I just listened to. It’s with Michael Fishman, one of the world’s most successful list brokers, and a guy who has bushels of experience in direct marketing. Says Michael:

“When you give prospects a choice in direct mail, the danger is that they don’t make a choice and that you lose the order. […] The more choices you give and the more effort you embed in the process, the more likely you are to lose an order.”

I think the same reasoning applies to restaurant guides.

The Michelin system might be prestigious, but it requires effort.

After all, there are multiple restaurants all around the world with two or more Michelin stars.

On the other hand, there’s only one restaurant at the top of the World’s Top 50.

Which means no choice.

No effort required.

No chance to give up and say, “Ah to hell with it.”

Maybe you think I’m stretching this too far. But as Michael Fishman puts it, this idea of effort is “excruciatingly sensitive.” Michael illustrated this with the example of a direct mail reply card that required two perforations instead of one. Even such a tiny bit of extra effort reliably lowered response, compared to the simpler option.

Just something to keep in mind when you are designing your offers.

Or setting up your marketing campaigns.

Or writing to your clients.

Speaking of which, I’ve got a no-choice, no-effort offer for you. If you want a free copy of my upcoming book on email marketing, head on over to the following page, and sign up with your email:

https://bejakovic.com/profitable-health-emails/