Less and More

When a family‑run restaurant faces rising costs and long work hours, the owner’s son steps in with new ideas to boost productivity. By introducing changes like a salad bar, delivery rules, and more efficient cooking methods, he shows how using fewer inputs can produce the same—or even greater—output. But increased productivity also brings trade‑offs, as some workers benefit while others lose hours or even their jobs. The episode explores who gains, who loses, and how efficiency reshapes a small business.