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Before I wake up, I ensure that I've gone through three online articles on Forbes, the Atlantic, and CNN Finance. Apart from politics, I love reading about technology, business, and anything else that might interest me. This morning, I was reading about barbecues. Aaron Franklin is the proprietor of Franklin Barbecues - apparently the best barbecue in the whole of Austin Texas. He opens his doors to his customers at 9.30am every morning. However, by 4am, people are already lining up, waiting for him to open shop. I know this sounds hilarious. I want you to imagine your favorite grill in town. ...
Before I wake up, I ensure that I've gone through three online articles on Forbes, the Atlantic, and CNN Finance. Apart from politics, I love reading about technology, business, and anything else that might interest me. This morning, I was reading about barbecues. Aaron Franklin is the proprietor of Franklin Barbecues - apparently the best barbecue in the whole of Austin Texas. He opens his doors to his customers at 9.30am every morning. However, by 4am, people are already lining up, waiting for him to open shop. I know this sounds hilarious. I want you to imagine your favorite grill in town. Then, I want you to picture leaving your house at 4am because you want to be one of the first customers who are served when the doors open. This is exactly what happens at Franklin's Barbecue. By 10am, this line stretches for a couple of blocks and by 2pm, all the food is finished. On average, Franklin Barbecue serves over 1000 customers per day. So what is so special about Franklin Barbeque? What would make a grown up man stand in line from 4am to get a piece of his grilled pork and beef? It turns out that there's a science behind grills. Look, I love Nyama Choma like any other Kenyan.
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