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David H. Maister • Managing The Professional Service Firm
In Savannah, she recommended that members of the writing workshop eat at the Grey Market, where she worked part-time. It is a New York bodega-inspired offshoot of the Grey, Mashama Bailey’s fine-dining Savannah restaurant. Bailey, a Black woman who moved between Georgia and New York throughout her childhood, learned to cook first from the women in
... See moreImani Perry • South to America: A Journey Below the Mason-Dixon to Understand the Soul of a Nation
“The Entertainment Technology Center” (www.etc.cmu.edu),
Jeffrey Zaslow • The Last Lecture
Because I wasn't a great manager—and I knew I wasn't—I said, "I'm organizing this company like McDonald's. Each restaurant is going to be managed by a few people, and they're going to have profit-and-loss responsibility. If they make a profit, they get to pocket half of it. If they make a loss, we're going to know who's responsible, and we're
... See moreJessica Livingston • Founders at Work: Stories of Startups' Early Days
When he landed in Japan decades later, he, more than any of the other Americans there, immediately grasped how crucial the special arrangement between Japanese companies and their employees was and why it led to superior quality. This line of thinking would become what I believe is the striking difference between the System of Profound Knowledge an
... See moreJohn Willis • Deming's Journey to Profound Knowledge: How Deming Helped Win a War, Altered the Face of Industry, and Holds the Key to Our Future
David Mamet Memo to "The Unit" Writing Staff
Detroit’s focus on production (productivity) over value (effectiveness) dehumanized the workplace. Production became more important than people and innovation suffered.
Tonianne DeMaria Barry • Personal Kanban: Mapping Work | Navigating Life
“Institute leadership. The aim of supervision should be to help people and machines and gadgets to do a better job. Supervision of management is in need of overhaul, as well as supervision of production workers.”