Picture the most innovative environment you can. A lab? A design studio? How about a restaurant’s kitchen?
It is amazing in our travels how often people cite the kitchen as the hot-bed of innovation, leadership and much more. Think about the common ground. The pressure cooker environment where every task is mission critical and execution is all. Think of the time management, budget control, quality, leadership and motivation issues. Think of a place where military precision meets customer delight, via branded JIT assembly. The chefs of the world can – and perhaps should -- teach business leaders a . . .
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