A recent magazine article suggested that quality Is now generally abundant and that quality differences in businesses are narrowing. The writer advocated placing emphasis on saving time for customers rather than producing a highquality product. The owner is contemplating the implications of this article for the pizza business. Realizing that her attention should be focused, she wonders whether to concentrate primary managerial emphasis on delivery time.
Question
1. Is the writer of the article correct in believing that quality levels now are generally higher and that Quality differences among businesses are minimal?
2. The benefits and drawbacks of placing the firms primary emphasis on minimizing customer waiting time?
3. If you were advising the owner, what would you recommend?