How the best cultures operate like open kitchens

There’s a restaurant in New York City called Rosa Mexicana that positions itself as a fresh take on Mexican cuisine. It’s upscale, well curated, and delicious. However, my favorite part about the dining experience is when you order guacamole, the wait-staff wheels out a little cart, draped in the traditional Mexican cloth, a vibrant sarape, and staked with fresh ingredients—avocados, lime, onion, salt, all the things. And as they arrive at your table, they make the guacamole right there in front of you. It’s quite the show, and it makes the entire dining experience better. What the restaurant has realized is what some of the best organizations know to be true: when the backstage is optimized, not only does it improve the organization’s front stage performance, but it also becomes a part of the show itself. In a healthy organization, the front stage and the backstage are not separated by a physical wall or partition, but rather by the boundaries of the organization’s cultural convention