I used this approach when creating the brand "Snowfinches," a regional high-end restaurant that later transformed into a chain. At that time, my task involved more than just branding. I needed to develop a concept, package it, form a team, and launch the restaurant in the shortest possible time. We had only a few weeks left until the opening, and we were actively recruiting staff. Before starting training, I gathered all the candidates for roles as waiters, managers, and hostesses and read the manifesto of the "Snowfinches" restaurant brand to them.