07 September 2015
What we cut out to cut the price
In the previous post, we put all our cards on the table. We’ll try hard to build our business in the US on two things rarely mentioned in the same sentence: fast-food prices and the quality of an artisan product. This time, we are going to put not only cards but some chips on the table too. In other words, we are approaching a very delicate question—what exactly will help us succeed and avoid running out of business in a few months?
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