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.

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