Panera Bread: ‘Desire-to-Friction’ Ratio and How Change Happens
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Panera Bread CEO Blaine Hurst joins the podcast to talk about how America’s ninth largest restaurant chain has made a commitment to “clean food” and to innovating the restaurant experience.
Listen to this episode to learn:
- What it took for Panera to reformulate 120+ ingredients to be free of artificial additives
- Why the restaurant experience hinges on the “desire-to-friction ratio”
- How technology is an intermediary between speed and joy
Learn more about this episode here.