The analogy I usually use is
“a Michelin-starred restaurant doesn’t have laminated recipes on the kitchen wall. A McDonalds does. Both of these are a good thing, depending on who you’re working with and what you’re trying to achieve”
“a Michelin-starred restaurant doesn’t have laminated recipes on the kitchen wall. A McDonalds does. Both of these are a good thing, depending on who you’re working with and what you’re trying to achieve”
Here's the problem though: how to you hire for a "McDonalds". It seems good to be self aware about whether you're running a McDonalds or a Michelin star restaurant, but can you be honest about that with candidates and still hire people?
He always argued with the regional manager about it during store inspections. But since this McDonald's made a lot of money, and everyone was actually preparing the food correctly, the store manager generally got his way.