In an article published in The New Yorker titled “Big Med,” Dr. Atul Gawande compares the need for standardization while reducing costs in medicine to the accomplishments of casual dining restaurant chains like the Cheesecake Factory. He contrasts the generally reliable levels of food quality delivered at these restaurants for well-defined prices to the U.S. hospital system’s tendency to deliver highly variable quality while charging a wide range of (often high) prices for the same services. The article is tongue-in-cheek, but the discussion around the need to gain scale, standardize processes, and measure quality are very real and relevant to the current challenges facing U.S. hospitals
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