FRICTION with Bob Sutton

About FRICTION with Bob Sutton

Part organizational design. Part therapy. Organizational psychologist and Stanford Professor Bob Sutton is back to tackle friction, the phenomenon that frustrates employees, fatigues teams and causes organizations to flounder and fail. Loaded with raw stories of time pressure, courage under ridiculous odds and emotional processing, FRICTION distills research insights and practical tactics to improve the way we work. Listen up as we take you into the friction and velocity of producing made-for-TV movies, scaling up design thinking, leading through crisis and more. Guests include Harvard Business School historian Nancy Koehn, Eric Ries of Lean Startup fame, and restaurateurs Craig and Annie Stoll; as well as academic leaders from Stanford University and beyond. FRICTION is a Stanford eCorner original series.

Publisher

Stanford eCorner

Category

business · education

Language

en

Explicit

No

First episode

19 Jun 2017

Latest episode

15 Aug 2018

Latest episodes

24 episodes in the feed.

1. 

   15 Aug 2018

   Turning Friction Into Fire: Lessons from Season 2

   In the final episode of season two, Stanford Professor Bob Sutton and producer Rachel Julkowski look for signs of hope in and lessons gleaned from our friction-filled world. We can’t fix every messy, frustrating organization overnight, but we can increase predictability for employees and start making it safer for everyone to share information that challenges us to see beyond our roles and experiences.

2. 

   8 Aug 2018

   The Emperor Has No Clue

   Too much friction drives you crazy, but too little leaves you adrift. In this episode, Stanford Professor Bob Sutton and Hayagreeva Rao, professor in the Stanford Graduate School of Business and coauthor of Scaling Up Excellence, discuss their quest for the “just right” amount of friction. Sure, you can make structural changes, but you’ll never optimize friction if you don’t understand and deal with what people are feeling.

3. 

   1 Aug 2018

   Can't Stand the Heat? Get Rid of the Friction

   The temperature is higher and things move faster, but restaurant kitchens aren’t so different from any other workplace—you’ve got egos, stress, and the constant pressure to deliver. In this episode, Craig and Annie Stoll, husband and wife owners of the renowned San Francisco-based Delfina Restaurant Group, talk with Stanford Professor Bob Sutton about the organized chaos that rules restaurant kitchens. What keeps everything from going off the rails, the Stolls explain, is predictability and consistency.

Reach and audience

Public platform figures. Ratings count people who left a rating, not total listeners.

Apple Podcasts (US)

4.8 / 5

75 ratings

Spotify

5.0 / 5

1 ratings

Contact FRICTION with Bob Sutton

Guest appearances

Books guests

Based on episode analysis; this does not confirm that the show is currently accepting guests.