IN THIS CORNER- FOOD IS THE WORD
I have foodie friends who care zip about their surroundings. They can enjoy a meal in an absolute dive tucked in a strip mall or off a truck as long the food is delicious.
Many of my foodie friends are cooks themselves and appreciate all the details that go into preparing a meal. When the food arrives, they savor it. They also love discussing and analyzing the results.
IN THIS CORNER- SAVORING THE EXPERIENCE.
I have other friends who don’t care that much about food. For them, it is basically fuel If it tastes good enough, that’s fine enough. But they love eating out. For them, it is all about the EXPERIENCE which includes the ambience, the service and the adventure (romantic or communal) of having a night out.
BLENDING THE TWO
And then there are those who appreciate a hybrid of those extremes, often weighing one more over the other based on specific, situational, circumstances (a quick bite, a date, a business lunch, a family meal a vacation, a celebration, etc.)
ROOM FOR THEM ALL
It is estimated there are 15,000,000 restaurants in the world. They are not all the same. They cater to different tastes, budgets, clientele, locations, esthetics and a myriad of other factors.
IN WHICH WAYS DO YOU FEEL THIS POST IS RELEVANT TO COMPOSERS?
Love reading all these perspectives. One way I personally think it is relevant is that too often composers focus primarily on their music “the food” and not enough on their “ambience” which is their customer experience.
There are a whole lot of media music customers who are satisfied with reasonable acceptable music in a ton of situations. To them, the EXPERIENCE matters at least as much if not more.
Things like service, reliability, options, flexibility, attitude, teamwork, pricing, convenience and communication are the AMBIENCE beyond the music/food. And to a huge customer base, that is a great deal of what they care about.