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.
Luke Sykora, Stanford University
Starting Up in a Downturn
An Entrepreneurial Thought Leaders mini-guide for aspiring founders facing a troubled economy.
Article 5 minutes
Josh Makower, MD, Stanford Byers Center for Biodesign
The Biodesign Innovation Process [Entire Talk]
Innovation isn’t random – it’s a process that can be learned, improved, and effectively deployed to solve specific problems.
Video 52 minutes
Josh Makower, MD, Stanford Byers Center for BiodesignThe Biodesign Innovation Process [Entire Talk]
John Felts, Cruz Foam
Engineering Green Materials [Entire Talk]
To scale a technology, engineers need to think beyond the technology itself.
Video 53 minutes