In some restaurants the entire experience is built around a small counter.

There may be eight seats. Sometimes fewer.

Guests sit close enough to watch the preparation, to ask questions, and to observe the craft as it unfolds.

The arrangement exists for a simple reason. When the number of seats is small, the relationship between chef and guest becomes more direct. Conversation is easier. Attention can remain focused on the craft.

Investment partnerships can work in a similar way.

When relationships are limited and expectations are aligned, the work benefits from the same focused attention.

Eight seats are enough. Craft was never designed for a crowd.

‍

‍