About this episode
When Princeton-educated attorney Erin Wade left law to open a restaurant, she didn't just create award-winning comfort food—she engineered a revolutionary workplace culture. This conversation reveals how she transformed an Oakland mac and cheese restaurant into a laboratory for modern management principles. Wade shares her groundbreaking 'color code of conduct' system (now adopted globally) and her radical approach to open-book management. A masterclass in building culture, solving industry-wide challenges, and leading with precision rather than convention. Newsletter The Brain Food newsletter delivers actionable insights and thoughtful ideas every Sunday. It takes 5 minutes to read, and it’s completely free. Learn more and sign up at https://fs.blog/newsletter/ Upgrade If you want to hear my thoughts and reflections at the end of the episode, join our membership: https://fs.blog/membership/ and get your own private feed. Follow Me: Instagram: https://www.instagram.com/farnamstreet Linkedin: https://www.linkedin.com/in/shane-parrish-050a2183/ (00:00) Intro (02:30) Wade's surfing obsession (04:42) Defeating overthinking (05:00) Wade's background in food (06:40) Wade's law detour (10:20) On being fired (12:40) Early mistakes and freedom (20:00) Employee-centric companies (32:30) Homeroom Hard Times (34:40) How Wade's law background helped (and hurt) (42:40) The Color Code of Conduct (49:30) Why Wade sold Homeroom (and how she felt) (55:58) Impact vs. Intent (59:00) Why titles are important (01:04:00) On success Learn more about your ad choices. Visit megaphone.fm/adchoices