Creating Michelin-star Quality for the Masses
Harvard Business Review
DECEMBER 7, 2010
It's a common assumption that offering more features or developing high-quality products and services is expensive, and that the products of these labors can command premiums. Since it's beginning in 2003, Davide Oldani's Ristorante D'O has managed to stay profitable in a sustained fashion. Operating such restaurants is expensive.
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