What Restaurants Can Teach Us About Procurement & Supply Chain

"The way you do one thing is the way you do everything, and we found, over and over, that precision in the smallest of details translated to precision in the bigger ones." - Will Guidara, Unreasonable Hospitality There are a lot of opportunities for crossover learning between running a restaurant and working in procurement or supply chain. Both fields are highly operational and process driven, not to mention measured by known, benchmarkable performance metrics.  In the book "Unreasonable Hospitality: The Remarkable Power of Giving People More than They Expect" by Will Guidara, we hear the story of one high-end restaurant's rise to become the best in the world, but it wasn't just about the food. They had to master and refine their systems, their approach to the guest experience, and serve amazing food all at the same time. In this episode of the Art of Supply podcast, Kelly Barner shares key lessons from the book and connects them to the challenges and opportunities that procurement and supply chain leaders face today: The critical need to pair vision with operational systems that work at scale Crafting an exceptional customer experience and training a large team to preserve it How successful leaders handle difficult times and even failure Links: Unreasonable Hospitality on Amazon Kelly Barner on LinkedIn Art of Supply LinkedIn newsletter  Art of Supply on AOP Subscribe to This Week in Procurement  

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