I’ve frequently written about the importance of the customer relationship when selling luxury. I’ve focused on the need to use the right language and gestures to create an environment of elegance and grace. But, until now, I hadn’t thought about intimacy and how it relates to luxury.
The day after I finished writing my last post “It’s All About that Service” I caught chefs Daniel Boulud and Eric Ripert (Le Bernardin) being interviewed on CNBC. Though both chefs were in the studio to talk about their new cookbooks, the conversation was more focused on why fine dining continues to thrive as a business while other luxury sectors are in a decline. “Right now, people want an experience.” says Eric Ripert This sentiment echoes what I wrote in the previous post—that there is an oncoming shift from having “things” to having “experiences.” Chef Ripert goes so far as to suggest the success of fine dining augurs better days ahead:
When fine dining does well it means it’s going to be good down the line.