In this episode, Erin Wade discusses her journey from being a practicing lawyer to making mac and cheese...as a business. Wade shares how surfing became a personal escape while managing a busy life as a CEO and mother, and how she applied lessons from her career to build a restaurant known for its strong workplace culture. She introduces the concept of open book management, which empowers employees by involving them in the company's financials and decisions, leading to higher engagement and performance.Erin also highlights her innovative approach to tackling sexual harassment in the workplace with the “color code of conduct,” a system now used globally in the restaurant industry. She reflects on the power of titles in shaping both external perception and self-identity, and the importance of managing for impact rather than intent. The conversation is packed with insights on leadership, culture-building, and how to create work environments where employees feel valued and empowered.Erin Wade is a chef, author, and entrepreneur. She is the Founder and CEO of Homeroom, a restaurant in Oakland, California, known in equal parts for its unique workplace culture and incredible macaroni and cheese. She has a degree in public policy from Princeton University and a law degree from UC Berkeley.
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(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
