FRICTION with Bob Sutton

De: Stanford eCorner
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  • Sumário

  • Part organizational design. Part therapy. Organizational psychologist and Stanford Professor Bob Sutton is back to tackle friction, the phenomenon that frustrates employees, fatigues teams and causes organizations to flounder and fail. Loaded with raw stories of time pressure, courage under ridiculous odds and emotional processing, FRICTION distills research insights and practical tactics to improve the way we work. Listen up as we take you into the friction and velocity of producing made-for-TV movies, scaling up design thinking, leading through crisis and more. Guests include Harvard Business School historian Nancy Koehn, Eric Ries of Lean Startup fame, and restaurateurs Craig and Annie Stoll; as well as academic leaders from Stanford University and beyond. FRICTION is a Stanford eCorner original series.
    © Creative Commons: http://creativecommons.org/licenses/by-nc-nd/2.5/
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Economia
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Episódios
  • Turning Friction Into Fire: Lessons from Season 2

    Turning Friction Into Fire: Lessons from Season 2
    Aug 15 2018
    In the final episode of season two, Stanford Professor Bob Sutton and producer Rachel Julkowski look for signs of hope in and lessons gleaned from our friction-filled world. We can’t fix every messy, frustrating organization overnight, but we can increase predictability for employees and start making it safer for everyone to share information that challenges us to see beyond our roles and experiences.
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    25 minutos
  • The Emperor Has No Clue

    The Emperor Has No Clue
    Aug 8 2018
    Too much friction drives you crazy, but too little leaves you adrift. In this episode, Stanford Professor Bob Sutton and Hayagreeva Rao, professor in the Stanford Graduate School of Business and coauthor of Scaling Up Excellence, discuss their quest for the “just right” amount of friction. Sure, you can make structural changes, but you’ll never optimize friction if you don’t understand and deal with what people are feeling.
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    25 minutos
  • Can't Stand the Heat? Get Rid of the Friction

    Can't Stand the Heat? Get Rid of the Friction
    Aug 1 2018
    The temperature is higher and things move faster, but restaurant kitchens aren’t so different from any other workplace—you’ve got egos, stress, and the constant pressure to deliver. In this episode, Craig and Annie Stoll, husband and wife owners of the renowned San Francisco-based Delfina Restaurant Group, talk with Stanford Professor Bob Sutton about the organized chaos that rules restaurant kitchens. What keeps everything from going off the rails, the Stolls explain, is predictability and consistency.
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    26 minutos

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