How To Transition Into The Food Takeout Service With John Forcier And Jerrett Young, Part 2

The Experimental Leader

Nội dung được cung cấp bởi Melanie Parish and Mel Rutherford, Melanie Parish, and Mel Rutherford. Tất cả nội dung podcast bao gồm các tập, đồ họa và mô tả podcast đều được Melanie Parish and Mel Rutherford, Melanie Parish, and Mel Rutherford hoặc đối tác nền tảng podcast của họ tải lên và cung cấp trực tiếp. Nếu bạn cho rằng ai đó đang sử dụng tác phẩm có bản quyền của bạn mà không có sự cho phép của bạn, bạn có thể làm theo quy trình được nêu ở đây https://vi.player.fm/legal.

3y ago 29:32

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Pivots are breeding grounds for experimentation. As they shifted from the traditional restaurant paradigm to food takeout service, John Forcier and Jerrett Young of Equal Parts found themselves becoming dishwashers, delivery drivers, and prep cooks at various times. This is on top of the Gemba walks that they are already making so that they can really see what needs to be done around the kitchen. In this second part of their interview with Melanie Parish, John and Jerrett share how this experience of experimentation has given them a fresh eye for how work was done in the restaurant and find ways to optimize processes and offers. They also share how they have been using the concepts from Melanie’s book, The Experimental Leader, which was given to them by Melanie herself during the height of the pandemic.

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#MBA #Non-Profit #Entrepreneur #Business #Melanie Parish