|||

Leaving money on the table

An article by Vaughn Tan of University College, London

Link to Article →

Excerpt:

As a business, being fair to consumers, employees, and suppliers even when not forced to by consumer or employment law, or by supplier market power, seems like leaving money on the table. So doing business responsibly seems only tolerable in stable, superabundant times when there is so much comfort and money to go around that it’s ok to leave some of it for others.

In fact, the opposite is true.

Unnecessarily” responsible behavior creates intertemporal reciprocity between the business and those it is responsible to. This is a resource that can be drawn on in time of need—as hundreds of childrens’ books and parables have illustrated.

Up next wash you hands; pdf, myths and facts Posters and an article How to stop restaurants from driving COVID infections A data driven study in nature.com on how restaurants are potential hot spots and what can be done about it.
Latest posts Urban Food Systems and COVID-19: The role of cities and local government in responding to the emergency Sexual harassment of students in the hotel and restaurant industry Small Data, Big Implications DK - #metoo has entered the restaurant industry COVID-19 Indoor Safety Guideline How to stop restaurants from driving COVID infections Leaving money on the table wash you hands; pdf, myths and facts Reopen right - restaurant reopening guidelines tracker A guideline for re-entry into a work life to survive coronavirus, restaurants can never go back to ‘normal’ The risks - know them - avoid them