The Hot Dog Lesson

Webster defines the hot dog as "a frankfurter with a typically mild flavor that is heated and served in a long split roll."

But what makes the best hot dog?

In Reykjavik, Iceland, there's a hot dog stand called Baejarins Beztu Pylsur. It's been operating since 1937. On busy days, their three locations serve 1,000 hot dogs.

The secret? Two things:

First, their pylsur are made differently—primarily lamb, with some pork and beef.

Second, their system. Just two people work the stand, and they're paid per hot dog, not per hour. The incentive aligns with both speed and service.

Compare this to the Starbucks "Pick-up" location near my house. No seating. Mobile orders encouraged. It should be fast and accurate.

Instead, it's the slowest coffee shop I've ever visited. Orders take 18-22 minutes. The staff seems disengaged.

The difference isn't complexity. Cold drinks now make up 75% of Starbucks sales.

The difference is alignment.

When your systems, incentives, and purpose all point in the same direction, magic happens.

Even with something as simple as a hot dog.