Creating Michelin-star Quality for the Masses
Harvard Business Review
DECEMBER 7, 2010
Since it's beginning in 2003, Davide Oldani's Ristorante D'O has managed to stay profitable in a sustained fashion. D'O has reduced its working capital needs by offering less than 150 wines and reduces wastage by designing glasses and plates that are built tough to withstand falls. Operating such restaurants is expensive.
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