A lot of businesses make the mistake of thinking they need to keep adding more things to get ahead. But the result is often a watered-down, diluted version of what customers really want.
Here's an example: A restaurant wants to increase their profit margins on entree-sized salads. So they add bacon, avocados, mango salsa and all kinds of exotic toppings. But they're so focused on adding more stuff (more bells and whistles) that they fail to give the customer the one thing they want most out of a salad... crisp lettuce.
Adding things isn't always the best answer. In fact, the best answer may be subtracting things... getting rid of the fluff... offering customers less, but making it really special.
“A designer knows he has achieved perfection not when
there is nothing left to add, but when nothing else can
be taken away.” - Antoine de
Saint-Exupery
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