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As goods become more standardized - and mass production has that effect, standardizing product - the distinguishing factor between one store and another is going to be how skillful stores are in satisfying customers and making it a pleasant experience instead of a hostile experience.

Startup culture fosters laughter, debate, and a passionate, non-politically-correct focus on getting things done. And this startup of culture is something entrepreneurs struggle to maintain as the business grows. To ensure this environment continues, create a strong foundation and ensure everyone is on board.

It's so important for startups to get their culture right at the start. They need to feel unique and that they are on their own important mission in the world.

Developing a good, healthy culture is extremely important at a startup. Culture reflects the essence of a startup's operation because it directly affects the success of a company's hiring practices and overall strategy.

Since most startups operate at a break-neck pace, with a concept to prove or a product to launch within a rapidly shortening runway of financing, company culture often gets shoved aside. This is a big, big mistake: Nobody serious about their business should put culture in the corner.

We must permeate the stores with creativity and offer service when and to the degree the customer wants it. Of course, it means offering all the omni bells and whistles they want, like in-store pickup, same-day delivery, and mobile point of sale, and all of this must be done every hour of every day the store is open.

And so if your competitors aren't growing, if there isn't a competitive reason to grow, and you want focus and discipline to add customers to existing stores, you adjust your strategy.

Opening new stores outside of Japan is important, but training our employees is even more important.

Beyond brand, culture can help drive your product itself by creating the conditions for the idea generation that is and will continue to be the lifeblood of any company.

I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.