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Long has there been a misconception that quality suffers when you offshore. Nothing could be further from the truth. Being in highly competitive niche markets like the hospitality and food service industries, Chris Green knows that they need to punch things out better and faster than their competitors.
For more than 21 years now (and offshoring for 10 years), Chris has built businesses that thrive in their chosen niche markets. This is in large part because of her offshore team who have become so efficient that her local team can focus on what matters most – their clients.
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