People are paying $350 just for a reservation at Carbone in New York. Not for food. Not for wine. Just to get in the door.

And yes, there are reservation brokers whose entire business is reselling tables at nearly impossible to get restaurants.

So the real question is…

👉 Why does Carbone have that kind of demand?
Is it the food? The celebrities? The hype?

In this podcast, I break down exactly how Carbone engineered one of the most desirable restaurant brands in the world and more importantly, the blueprint any restaurant owner can learn from.

I'll walk you through:

✔️ How Carbone started as a tiny 18-seat Italian spot
✔️ How Major Food Group turned it into a global powerhouse
✔️ How they used experience design, systems, and hospitality choreography to manufacture demand
✔️ Why exclusivity, consistency, and execution matter more than the menu
✔️ How Carbone systemized every “move” from service, to training, to recipes, to leadership
✔️ And why people don’t pay for food, but pay for experiences

Carbone didn’t get lucky.
They didn’t stumble into success.
They engineered it.

The old way of running restaurants is dead...Innovation in systems, training, and leadership is no longer optional.

And Carbone is one of the best case studies in the world on how to do that at scale. This video will change the way you think about running a restaurant.