In many Industries there are complaints about declining purchasing power or willingness to buy and the greed is cool and free mentality. As a result, try quite a few CompanyEven more cost-effective to produce and afford a fierce price war, which can win any, because the price spiral continues to screw down.

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Everyone knows it, no tuts!

while knowing Marketing-Experts have been advising for years: Optimal quality and service for which the customers are willing to pay accordingly. Alone, it fails in most companies because of the Implementation. Unless, like o2, they are forced by public pressure to provide better service.

It's a shame that it always has to come to this. Because the thing with the “Better quality, more service equals greater attractiveness for the Customer is then also willing to pay” is somehow like the thing with healthy eating: Everyone knows that it is theoretically better, but in practice nobody does it.

“We always did that”

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There are many reasons: On the one hand, the convenience “we have always done it this way, why should we change it now”. But also pure Anxiety paired with a lack of foresight: Why now Money spend that you might not have if the future benefit is somewhere in the abstract Future lies?

In order for a company to focus on quality, you need one thing above all: a strong one Personality and Courageable to push through one's own wishes in case of doubt, even against a majority opinion, in order to convince others all the more later. And because the success is more long-term, but also much more sustainable, it is sufficient Endurance.

Health and quality stat fast food

In Canada, I have come across two examples that are extremely successful with this philosophy. People who have successfully positioned themselves against the classic fast food culture.

Because while, for example, the supposedly best fish dishes in North America are at Ozzy's, a snack bar with wooden benches on the federal highway, and emigrant Daniel Schmitz from Koblenz also states: "German food is better than in Canada.", others put on Health, quality and high level.

Breakfast - but high quality!

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Frenchman Cora Mussely Tsouflid from Quebec was forced to leave 1967 by her husband and had to come up with something to make ends meet. And she did what she did best: she cooked and prepared her own breakfast creations that she sold first at home, later she opened her own breakfast restaurant, now she has a chain of eight restaurants across Canada.

It was from the beginning, quite untypical for North America and long before the trend towards a healthy diet convinced that a good breakfast should be of high quality and only from healthy ingredients. And with this conviction, she succeeded in spite of all the unknowns.

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Making yourself as an insider tip

Alexander Haun, with his 2009-based Restaurant Savour, is also very similar to quality. Haun, whose father immigrated to Canada from 30 years ago, has won several cooking awards, including the gold medallion at the Kocholympiade.

His small restaurant, almost family-like restaurant, is an insider tip in the region. Because it only offers a few places, if you want to eat here you have to make a reservation. The advantage of the size is that the twenty-five year old can do the kitchen completely himself while his Ms. works in service. The motto: Better fewer guests and really good quality and service instead of mass processing.

How important are quality and enjoyment?

Apparently, quality and enjoyment are not important to everyone: Die Deutsche Society for nutrition (DGE) eV advises working people to eat a balanced diet and, above all, not to eat on the side. However, a recent survey shows that a good third don't even take the time to eat lunch.

A survey of 3.400 JobScout24 users shows: 33 percent of those surveyed do not take the time for a "real" lunch break, but instead eat fast a little thing at the desk. Another 28 percent go to the canteen to save time and money. Although the time factor seems to be decisive for many working people when planning their lunch break, only 10 percent use the break to do some shopping, for example.

Saving is very popular with a group of around 14 percent of those surveyed: this is where Henkelmann is making a comeback and making its way back into the kitchens of German companies. Because if you bring your own food from home, you not only know what you have, but also save money. Another 16 percent of the survey participants do exactly the opposite and take a little break during their lunch break. You go to one of the surrounding restaurants and also use the food intake to get to know colleagues better.

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