The right way to handle surging demand

09/17/2009 |

A Chicago pizzeria called Great Lake was overwhelmed by new customers after it received a glowing review in GQ magazine, leaving customers waiting hours for a table and up to 90 minutes for their food. Customers grumbled, owners grew defiant and no one was happy. When growth gets too great to handle, the solution is higher prices, Jay Goltz writes. "Charge more, chill out, treat people well," he writes.

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