(The post was inspired by the last podcast from Seth Godin and a bunch of other things)
I live in Barcelona, but I was born in Naples the city where the pizza was born. Every time I travel I see famous pizza chains spread all across the World. Probably everyone with my background finds that pizza awful.
How is it even possible that people eat something like that?
But that pizza sells, and volumes are probably higher than the pizza places I know. The ones that make me dream of coming back to my hometown. Professional “pizzaioli” from Naples make the better pizza, at least in my opinion. But they earn less than entrepreneurs who probably never put a foot in one of their franchises.
Is that even fair?
It is what it is. There is a convenient way of making a pizza, that is looking for big volumes to make a profit. But the final product is worse for the connoisseur.
Then there is the inconvenient way of doing pizza, the one that makes people dream. You cannot reach high volumes without ruining the experience. You need simple ingredients. People need to eat at the moment. You have to be patient. But your legacy will last.
The inconvenient way leads the way to the convenient one. Once you find the right formula, you can decide to go for more volume. The pizza entrepreneur, instead, will have a hard time figuring out how to start an inconvenient pizza place. When you start from convenience you miss important steps.
The best preproduction of new games is exactly like the inconvenient pizza place. You need to understand well the market by serving a small niche first. You need innovation coming out from a true personal thing. You need to lead with uncertainty. You have to be patient, using simple game design ingredients. And this is hard, especially for big companies. That’s where I help my clients find new ideas in a professional “pizzaiolo” way.
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