Panera Bread: The 'Desire-to-Friction' Ratio

Episode of: Outside In with Charles Trevail

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Apr 20, 201726m
Panera Bread: The 'Desire-to-Friction' Ratio
Apr 20 '1726m
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Panera Bread president 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

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