Panera Bread: The 'Desire-to-Friction' Ratio
Panera Bread president Blaine Hurst joins the podcast to talk about how America\u2019s ninth largest restaurant chain has made a commitment to \u201cclean food\u201d and to innovating the restaurant experience.\n\nListen to this episode to learn:\n\u25cf What it took for Panera to reformulate 120+ ingredients to be free of artificial additives \n\u25cf Why the restaurant experience hinges on the \u201cdesire-to-friction ratio\u201d \n\u25cf How technology is an intermediary between speed and joy