The Day I Pitied My $9M Landlord — and Why I Escaped a Rigged Game
My business was fine. I still walked away. Here’s why I ran from a system where everyone survives by squeezing the next person.
Category Field Letters
Field Letters with readers of my articles (For privacy protection, Everything is anonymized, fictionalized)
Why I Admire Warren Buffett and Still Buried Bitcoin in Stalin’s Hometown
Why a Buffett-style value investor buried Bitcoin in Stalin’s hometown. A field letter on survival, sanctions, fragility, and the barbell strategy.
The Problem with Meta Isn’t AI. It Built a World Without a Body or Infrastructure
Why Meta struggles without a “body.” A phenomenological analysis of Meta, Apple, Google, Sony, and why embodied tech wins in the long run.
Will ‘Apple’ 🍏 Really Die Because of AI? — Phenomenological Analysis
Is Apple really doomed by AI? A phenomenological deep-dive into devices, OS power, perception, and why the real AI war will be won through hardware—not models.
The Salad Trap: Why Smart Pub Owners Think in Systems, Not Feelings
A field letter from a craft-driven pub owner: why salads aren’t the real issue.
A short, philosophical take on menu design, operational clarity, and the hidden logic of running a small kitchen. Practical, funny, and quietly profound.
Case Study — Two Restaurants Using the “Impressionist Concept” & Practical Lessons about Authenticity
Can a fake concept feel real? Discover two real restaurants using the Impressionist strategy — and what they teach us about authenticity in food branding.
The Four Hidden Cost Traps Behind the Glamorous Teppanyaki Show
Thinking about starting a teppanyaki restaurant? Discover the 4 hidden cost traps behind the flashy grill shows—and why most end up burning out.
Even a Bartender with 20 Years’ Experience Can Struggle
"A 20-year bartender plans a 100-seat bar with $1M. Here's why that could destroy him—and how small wins the restaurant game."
Will Happy Hour Increase Sales? A Complete Breakdown of Profitability, Branding, and Alternatives
Thinking about running a Happy Hour? This article breaks down its profitability, branding risks, and viable alternatives for bar and pub owners.
Field Letter – How Should a 50+ Year Old with No F&B Experience Prepare for Business?
A practical startup guide for people over 50. Learn how to operate proven systems, avoid startup traps, and choose the right franchise for your retirement.