Efficiency

Discover your critical non-essentials

Several years ago, a leading pub group that I worked for commissioned some really good research to look at what encouraged and discouraged customers to or from their premises. They divided their findings under the headings of ‘Quality Enhancers’ and ‘Quality Destroyers’.  They identified enhancers such as: the faint aroma of an open coal or …

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Paddi Lund - Critical Non-essentials