- When you talk about quality, first, you must employ the right people, who can deliver quality output, not just occasionally but consistently. Second, you must explain what is expected of the employees, may they be chefs or front office employees. Third, the entire organization must strive for quality and continuous improvement.
- If you don’t set measurement, you cannot make improvement. I’ve learned this early on. You need to know: “Where am I now? Where am I going?” . . . . . . If measurements are well-defined, every employee knows what is expected of him/her.
For more information, read Ricco's interview.
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