Tuesday, August 7, 2012

What doctors can learn from Cheesecake Factory

Surgeon and writer Dr. Atul Guwande has a new piece in the Aug. 13 edition of the New Yorker about how to improve medical care by taking hints from managers of Cheesecake Factory, the national restaurant chain.

On an interview with NPR today, I heard him describe his mother's knee replacement surgery and how they chose her surgeon because of his "factory-like" approach -- standardizing the surgical techniques and equipment so that outcomes could be more predictable.

It makes a lot of sense, as Guwande always does.

Here's a link to his article, "Big Med," with the subtitle: "Restaurant chains have managed to combine quality control, cost control, and innovation. Can health care?"


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santa said...

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