Custom Manufacturing Industry podcast is an entrepreneurship and motivational podcast on all platforms, hosted by Aaron Clippinger. Being CEO of multiple companies including the signage industry and the software industry, Aaron has over 20 years of consulting and business management. His software has grown internationally and with over a billion dollars annually going through the software. Using his Accounting degree, Aaron will be talking about his organizational ways to get things done. Hi ...
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Can't Stand the Heat? Get Rid of the Friction
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Manage episode 214132574 series 117741
Content provided by Stanford eCorner. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Stanford eCorner or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
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 organized chaos that rules restaurant kitchens. What keeps everything from going off the rails, the Stolls explain, is predictability and consistency.
…
continue reading
559 episodes
MP3•Episode home
Manage episode 214132574 series 117741
Content provided by Stanford eCorner. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Stanford eCorner or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
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 organized chaos that rules restaurant kitchens. What keeps everything from going off the rails, the Stolls explain, is predictability and consistency.
…
continue reading
559 episodes
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