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#115 Danny Meyer: Hospitality and Humanity
The Knowledge Project with Shane Parrish
Scaling
When it comes to scaling, i was thinking about this because you have a variety of different restaurants that you've created. Size tends to move people to treat employees almost like bricks, right? To have a standard shape and size, you have standard processes. A good bricklayer can sort of lay a thousand bricks a day. A mason, on the other hand, with a lot more tools and different experiences, might lay half as much. If you want unique, use a mason.
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