Organizing a restaurant kitchen is a daunting task to think about. Find and establish the problems at hand, implement an improved process to adhere to those problems. It all lends itself towards increased profitability, more respect for the workers with emphasis on value-creating work, increased tact-time; but its also much easier said than done. A flagship restaurant worked with LEI coaches and learned to increase their profitability through the lens of storytelling, where each piece is an innate - and respected - part of the whole. Listen in to hear how this all came together, and also check out the case study complementing this podcast.