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Upcoming important dates, next steps for the SIVB Phase II Initiative...
(The Support for Birth initiative's weekly email newsletter comes out every Tuesday.)
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The Cheesecake Factory, A Recipe For Health Care?
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|  "I was fascinated by the fact that they had a new menu come out in March 2012 - for example - and that within seven weeks, they had, you know, 15 different new items that the chefs in their restaurants all across the country were cooking, and landing on people's tables. The same month, the guidelines for how patients' headaches with - people with severe migraines - should be taken care of, came out as well. And they happened to note that the last guidelines, which had several medications proven to reduce migraine headaches in patients, hadn't been followed. In fact, it had been 13 years and still, fewer than one-third of severe migraine patients had gotten the recommended care....I watched this talented young grill chef - named Mauricio - make a hibachi steak. And did he follow the recipe on the screens that they flash up in front of him? He didn't. He said, "I've got the recipe right here in my head. I know what I'm doing." And so then I puzzled over, you know, how did they make the hibachi steak end up being similar from one place to the other and, you know, get to the quality that people at the Cheesecake Factory go there for, and keep the price down? And the answer was that there was a kitchen manager who looked at every dish that came off the line; rated it on a scale of one to 10 - and said hey, this looks good enough to go out to the customers, this one doesn't - and he coached them along towards what they were aiming for. I tried to imagine that in my operating room - you know, someone who hour by hour, looked at everything that I was doing and then said, you know, here's what we've really got to work on; I think we've got to change this and we've got to change that and, you know, you're wasting, you know, money and resources as well...." - Dr. Atul Gawande
Click here to listen to this story on Morning EditionClick here to read the New Yorker article - Big Med: Restaurant chains have managed to combine quality control, cost control, and innovation. Can health care?
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Mark your calendars...
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|  SIVB Phase II Learning Session 2, Tuesday, October 9, 2012, 9:30 - 3:30, Chapel Hill, NC.
Registration opens next week...
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| SIVB II Webinar |
|  The next webinar will be Tuesday, August 28th, 7:30 - 8:30 AM. Please plan to have at least one person from your team on the call so we can hear your 'voice'.
Click here for webinar information.
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Contact
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Keith M Cochran
PQCNC Debrouillard / Impresario
Keith_Cochran@unc.edu
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