On friction and being productive

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Work Smarter

We can improve our productivity and ability to work smarter out of sight when we reduce the amount of friction in our world

In 1940, Maurice and Richard McDonald opened a restaurant named “McDonald’s Bar-B-Que” and had 25 menu items, mostly barbecue.

In October 1948, after the McDonald brothers realised that most of their profits came from selling hamburgers, they established a streamlined system, setting up their kitchen like an assembly line to ensure maximum efficiency. The menu was reduced to only a few items (mostly hamburgers) and the restaurant’s name was changed to simply, “McDonald’s”.

The rest, as they say, is history!  If you would like to know more about the McDonald’s history, check out the film The Founder.

Where could you streamline your systems, or reduce the amount of things going in your life?

Recent research has shown that when presented with a problem, our instinct is to “add things” rather than “take things away”.  (Thank you Lynne Cazaly for sharing the article).

When it comes to capacity, we can either build a bigger box, or take stuff out of the box.  What’s your tendency?  When your day is full, do you get up earlier or work later?  Or do you reduce the amount of things you commit to?

When the McDonalds brothers streamlined their kitchens they took a HEAP of stuff away to create space for work and food to flow frictionlessly around the limited space.

What could take away, or stop doing to create less friction and more flow?

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