Attaining Viability With Creativity

On Spring Street in New York City lies a small bakery store. If you walk past it at any given hour of the day, whether in rain, snow, or blazing sun, you will see a line down the block. This hole in the wall is owned by a French pastry chef who made his bones working as the executive pastry chef at the world-famous DANIEL (Daniel Boulud's flagship Michelin star restaurant). I am confident that most of the country remembers when the "Cronut" was all the rage; a simple combination of a donut and a croissant designed by chef Dominique Ansel. Over 10 years later, Ansel is still creating sweet masterpieces. Yet, if you think about his innovations, they often begin as a classic, well-known dessert where a unique and usually higher-quality ingredient is substituted or added with a creative twist, resulting in lines of patrons paying higher fees for a sweet treat. Ansel has created viability in what he creates. People will pay for it, and people will wait for long periods in line without blinking about the additional cost.

As a 30-year laboratory owner, my main goal remains viability. I strive to have clinicians and patients desire to work with me. I am honored to receive calls from clinicians around the world seeking to work together in the viable business that I, together with my highly competent and hard-working team, have created. We now face the challenge in this ever-changing and evolving technology-driven market to stay viable by remaining vigilant and educated, and by continuing to evolve. My focus continues to be on utilizing and implementing every new process in CAD/CAM, printing layered ceramics, diagnostic communication, and interdisciplinary treatment planning with both innovation and artistry.