More on 'Exclusivity and Low Quantities...'

Consider this:

A restaurant accepts limited guests per year and is open once every quarter (Spring, Summer, Fall, Winter) , maybe 25 guests per quarter. Cooks are brought in from several different countries and prepare a unique dish that they have perfected over the years. Guests could reserve a seat in advance (first come first serve), by referral only, and would be given a menu containing the limited entries (5 or so). It would be entirely exclusive.

It wouldn't be your typical fine dining. No, this would be an exclusive event, set aside for those with a particular status. Consider the advantages the owner would have in this type of market. It wouldn't be for everyone but that's the point.

`David