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Sunday, October 11, 2009

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Yinglan Tan

Venture capitalists are like skilled chefs. Their dishes - the successful companies in their portfolios - are most valuable when the firms remain small and retain their own distinct style. When a chef tries to mass-produce a menu item, the dish loses value - scaling a batch beyond its ideal size degrades its quality. Likewise, when partners of VC firms take on too many deals and overstretch themselves with too many companies to look after, they can no longer add sufficient value to each portfolio company.

Tan Yinglan

The Way Of The VC - Top Venture Capitalists On Your Board (Amazon: http://www.tinyurl.com/wayofthevc)
Blog: http://www.wayofthevc.com

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