Yesterday I had a chat with several fellow performers – a couple of professionals and a couple of amateurs – about the concept of
Fast – Cheap – Good.
You can have any two of those three.
In our current age of McDonalds where the majority of workers (Gen X) grew up eating fast food and the majority of spenders (Boomers) wholeheartedly adopted fast food, it seems fast and cheap are worshiped above all.
Dollar Shave Club: “Shave Time. Shave Money.”
Burger King: “You can have it your way.”
L’Oréal: “Because You’re Worth It”
Tesco: “Every Little Helps”
Dunkin’ Donuts: “America Runs on Dunkin”
One comment was made about how much people readily and vocally admire Bern’s Steakhouse in Tampa, a farm-to-table steakhouse (literally – they grow their own cattle) with amazing wines and a dessert room experience like no other. Praise for the family, their food and the service are abundant, recommendations are offered without prompting. Yet those same folk head for Chick Fil-A, McDonalds or the local diner for a meal, instead. Fast and cheap. Unlike Berns, which is good and fast.
I see the same approach to music, especially concerts.
One reason why live classical music concerts require so much public and private funding support, is because people don’t want to cover the actual costs with a ticket – they don’t see the value. As a result, we have trained audiences to expect concerts to be cheap and good.
But what if audiences noticed a real value?
What if we made the most of what live music has to offer?
What would happen if we considered concerts to be good and fast?
Then we would change the world for the better, for all.
Live classical music concerts may not be cheap in reality, but with a little training we can learn how to make the most of them, get some major bang for our bucks, and see the value of the experience far more than the price on the ticket.
One way to do that is through my training “How to make the most of classical music concerts.”
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