You are describing radio in the later 50s and 60s when the FCC even had to hold up license renewals when stations went over 18 minutes of commercials an hour. Top 40 playlist were exactly that: 40 songs played over and over and over and over without Oldies or the still unknown category of “recurrence“. Processing was done by things like the Level Devil and other violent peak limiters. Contest were incessant and often involve listeners doing stupid or crazy things.When it had inviolable standards. When it had boundaries it wouldn't transgress despite the extra revenue allure from targeting the lowest common denominator. By that I don't mean being prim and shunning newfangled rock music. I mean professional boundaries. Standards against excess commercial loads, formulaic brand imaging, overly crispy and tight playlists, patronizing listeners (with wacky jocks and endless contest hype), isolating listeners (with the death of the jock and/or by voicetracking), mistreating listeners' ears (with the processing wars and now the audible watermarking) ... and so on. There is a gestalt effect when multiple sensory insults like these get fused into one. That effect is the loss of the magic radio once had.
Yet 80% of all owner operator restaurants fail in their first 24 months of operation. Those McDonald’s do not.Let me use a metaphor. McDonalds interiors are overly-endowed with combo promotion kiosks and special deal signs plastered on every wall and surface. Their stores, as businesses, are formulaically imaged, heavily food-variety restricted, automaton-ated, and food-processed to perfection. And yet they're missing absolutely everything the small family Italian restaurant offers across the street. The dining experience amidst the ornately decorated, artistically lit, festive interior. The menu of all-family recipes, which though full of "common" fare like spaghetti, tastes wonderfully unique and subtly but satisfyingly different with each visit. The cheery and personable waiters who intimately know all their hometown customers, and who add a lively buzz of warmth and unpredictability to the atmosphere's presentation. The chefs' willingness to take requests and offer custom items not advertised on the menu, and make you more if you loved it.
We four or five times a week, mostly in mid range and slightly higher type establishments. I have never seen a restaurant like you describe.
You have a dream concept. Radio 60 and 70 years ago had much tighter rotations, more screaming DJs, crazier contests and lots more jingles and promotions.Both restaurants are totally focused on making money. But only one squeezes all the magic out of the experience to hit its revenue target. That being the one that has to make extra money, to feed the hungry corporate tower and its enthroned investors, who aren't burning any personal calories doing actual work inside the restaurant.