EAB Hoppers (Stockholm School of Economics in Riga, Latvia)

	Arvydas Ziobakas	Justas Grigalauskas
	Zymantas Bausys	Vaidotas Lasas

Two smiling waitresses politely greet four guests as they enter a spacious restaurant hall immediately captivating their senses with a pleasant mix of appetising smell and soothing piano music. It's lunch time, and the four guests meet here for some serious issues. You might call it a business lunch. In fact, these are an interesting bunch of people with extremely different tastes and preferences. No wonder they have chosen exactly this restaurant, offering meals representing a wide variety of cuisines. The four gentlemen take their seats and begin selecting their meals.

Justas is the fastest to make up his mind by taking the standard day lunch. It's not surprising as decisiveness is his feature. Justas strives for results rather then gets overwhelmed with the details of the process. All is needed are smart and fast choices. Day lunch turn out to be exactly such smart choice as it is seafood, something Justas fell in love with while studying in Portugal.

Vaidotas sight slides over the very first page of the menu, representing the restaurant's most contemporary innovations. It seems he'd prefer a mad scientists preparing his meal rather than an ordinary chef. Adventure to discover unexpected combination of tastes or looks is what thrills him most. His mind is always filled with the most unusual ideas he is eager to try next. What meal will be this time? Goat cheese panna cotta with bacon-infused maple syrup or roasted lamb with candy canes? He may also go for something extremely spicy, he couldn't betray his courage to go to extremes...

Zymantas goes through the menu pages with a serious expression on his face as if he would be engaged into extensive scientific research. Looks like his investment banking career impacted even his attitude to food. Zymantas tends to pay attention to every ingredient. They have to suit and complement each other creating a perfect harmony exciting his taste well. All the rest at the table trust him with a task to select wine. Zymantas immediately digs his sight into the long list of French Chateau's.

Instead of trying to select a meal for himself, Arvydas, gives advice to others concerning the best choices. He knows both the menu and participants of the lunch pretty well and he rarely fails to help people find the arrangement that perfectly meets their preferences. Indeed, he did so even in way more complicated circumstances. While the wine is being chosen, his mind is about to finish generating the last lines of a toast, which will start the lunch and an enjoyable conversation. His debating experience will definitely make a trick here.

The four visitors of the restaurant are different and HUNGRY for different things be it knowledge, analytical challenges, thrill of discovery and risk or pleasure of communication. The place could satisfy it all. Thus, they keep coming back. Would like to visit this special restaurant? Rubicon is it's name. Not that far, in Iserlohn, Germany...