"Restaurant chains have managed to combine quality control, cost control, and innovation. Can health care?"

Interesting in total, but I was especially interested in the brief description of how Cheesecake Factory works. 

Comments

[Tim Worstall]

What I found interesting there is that what they seem to call a "kitchen manager" is actually what I would call a "chef". Perhaps I'm being archaic or European. But that job of a)managing the inputs and b) testing the outputs before they go to the table is exactly what a "chef" does.

What they are calling "chefs" is what I would call a "cook".

OK, so we could say just a different word. But what the great chefs, from Escoffier through to Gordon Ramsay today say, actually do is exactly what they are calling a "kitchen manager".

Quite how you get anyone to do that in medicine is, as the article points out, quite another thing of course.