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Aug 2018
26m 14s

Can't Stand the Heat? Get Rid of the Fri...

Stanford Ecorner
About this episode
The temperature is higher and things move faster, but restaurant kitchens aren’t so different from any other workplace—you’ve got egos, stress, and the constant pressure to deliver. In this episode, Craig and Annie Stoll, husband and wife owners of the renowned San Francisco-based Delfina Restaurant Group, talk with Stanford Professor Bob Sutton about the or ... Show More
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Aug 2018
Turning Friction Into Fire: Lessons from Season 2
In the final episode of season two, Stanford Professor Bob Sutton and producer Rachel Julkowski look for signs of hope in and lessons gleaned from our friction-filled world. We can’t fix every messy, frustrating organization overnight, but we can increase predictability for emplo ... Show More
24m 51s
Aug 2018
The Emperor Has No Clue
Too much friction drives you crazy, but too little leaves you adrift. In this episode, Stanford Professor Bob Sutton and Hayagreeva Rao, professor in the Stanford Graduate School of Business and coauthor of Scaling Up Excellence, discuss their quest for the “just right” amount of ... Show More
25m 23s
Jul 2018
Dear Micro-Manager, Control Yourself
The modern workplace is killing people and no one cares. That’s the sobering conclusion of Jeffrey Pfeffer’s new book "Dying for a Paycheck: How Modern Management Harms Employee Health and Company Performance—and What We Can Do About It." In this episode, Stanford Professor Bob S ... Show More
25m 56s
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