“We have three bottom lines at Zingerman’s—great food, great service, and great finance,” said Ari Weinzweig. “Potentially, they could all conflict. We could increase our profit by cutting back on the quality of our food. We could improve our service by having a lot more staff on hand, but then we’d go broke. We want to bolster all three bottom lines, and we have limited time, which is a nonrenewable resource. So we spend it thinking about improving each of the three, one at a time.”
