I read with interest a fascinating article in the New Yorker and a blog post on Wing of Zock equating medical delivery systems to large restaurant operations. In the New Yorker piece, Atul Gawande describes the quality control, systematization, cost controls, and innovation in restaurants and uses them as a model for designing health care delivery systems. He uses the Cheesecake Factory as a prime example.
In the Wing of Zock post, the writers hold up the hospitality industry–and Danny Meyer‘s restaurant empire, in particular–as an example of efficiency, “service acumen,” and tailoring service delivered to individuals’ needs. Read these two articles and see what you think.
–Liza Thompson, Expert Medical School Admissions Consulting