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Think you need more staff to scale your business? Success often comes from having fewer people doing less, not more.
Through the lens of a restaurant kitchen, this episode explores how top companies stay lean while delivering excellent results. Learn why “we’re too busy” signals deeper issues, discover why qualified workers seem scarce (its’ not a labor shortage), and hear how one company became more efficient by cutting its staff in half.
If you’re stuck working late fixing others’ mistakes, this episode will show you a better way.
Visit trstimson.com for more resources.
203 episodes
Think you need more staff to scale your business? Success often comes from having fewer people doing less, not more.
Through the lens of a restaurant kitchen, this episode explores how top companies stay lean while delivering excellent results. Learn why “we’re too busy” signals deeper issues, discover why qualified workers seem scarce (its’ not a labor shortage), and hear how one company became more efficient by cutting its staff in half.
If you’re stuck working late fixing others’ mistakes, this episode will show you a better way.
Visit trstimson.com for more resources.
203 episodes
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