1. Is the writer of the article correct in believing that quality levels now are generally higher and that quality differences among businesses are minimal?
2. What are the benefits and drawbacks of placing the firm's primary emphasis on minimizing customer wait time?
3. If you were advising Poole, what would you recommend?
4. How would your answers to the previous questions be different if Poole sold a $6 pizza? What if it were a $25 pizza.