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. Are (extremely) high quality and (relatively) low prices entirely incompatible? Unlike Ferran Adria's El Bulli in Catalonia, D'O doesn't operate at a loss.
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