Last weekend, I had the pleasure to have lunch in Oud Sluis. It was a truly amazing experience with top food and lot's of gastronomic surprises in each of the different courses.
In my book, The Conversation Manager, I use the example of top restaurants to describe the difference between product management and experience management. Restaurants like Oud Sluis understand the importance of great experience and storytelling.
As Sergio Herman’s restaurant is an example in my book, I handed over a copy to him. The story sounded interesting to him 
I’m looking forward to hear his ideas about the philosophy of The Conversation Manager.
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