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Eg puts productivity on the menu
An
eg Solutions product story
Edited by the Manufacturingtalk editorial team
Jun 4, 2003
The finest nouvelle cuisine and a chance to shape government policy were both on the menu at eg's Executive Dinner held at Raymond Blanc's exclusive Le Manoir aux Quat Saisons, in Oxfordshire.
The finest nouvelle cuisine and a chance to shape government policy were both on the menu at eg's Executive Dinner, recently held at Raymond Blanc's exclusive Le Manoir aux Quat Saisons, in Oxfordshire.
As part of their mission to help clients improve their Operations Management, eg invited Chief Economic Adviser to the DTI, Vicky Pryce, to share her thoughts on productivity and inspire debate amongst an audience of leading figures from the financial services industry, including Zurich Financial Services, Clerical Medical Investment Group, Mortgages Plc and HBOS.
During the evening, guests were given a rare opportunity to put their questions to Vicky, an active member of many of the DTI's policy teams, over a seven course gastronomic delight.
Elizabeth Gooch, Managing Director, eg, said: "Improving productivity is a key issue in the financial services industry, so it was extremely interesting to hear Vicky Pryce's thoughts on how the UK is performing compared to other countries and what measures the government is taking to encourage and support improved productivity across the country".
As well as her current role with the DTI, Vicky has a wealth of experience in the commercial sector, including posts at Williams and Glyn's Bank in London and ESSO Europe, which enabled her to provide our guests with some very valuable first-hand advice.
"It is to the credit of eg that a high profile figure such as Vicky Pryce chose our Executive Dinner to gather ideas to help her shape future government policy.".
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