Today in "Conversations with old economy entrepreneurs who have forgotten more than I'll ever know": why a hip new restauraunt has a stall.
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"Oh, gotcha. So why do it?" "So I've got 70 tables and like every other restauraunt in Tokyo I need to turn them twice every Friday night."
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"You're always packed when we go in there." "Yeah bro any place with good food in Tokyo is packed for six months and then the fight starts."
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