Leonard Schlesinger, a Harvard academic and former chief executive of Au Bong Pain, a rapidly growing chain of bakery cafes, says that much "re-engineering" has been crude.
纳德·施莱辛格是哈佛大学学者及发展迅速的烘焙咖啡连锁店AuBong Pain 的前首席执行官，他表示，很多“再设计”都很粗糙。
Leonard Schlesinger, a Harvard academic and former chief executive of Au Bong Pain, a rapidly growing chain of bakery cafes, says that much "re-engineering" has been crude.
纳德·施莱辛格是哈佛大学学者及发展迅速的烘焙咖啡连锁店AuBong Pain 的前首席执行官，他表示，很多“再设计”都很粗糙。
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