The Ledger
Every statement that passed quotation and attribution checks. Mix any filter with any other: certainty 1/5, debate potential 5/5, or both at once.
why aren't all 6 resolved? a statement only gets an assessment when the public record can support or contradict it. opinions and what-ifs never can, and 0 checkable ones are still open, waiting for their date. predictions held up or didn't; assertions are supported or contradicted. on every card: ▮▮▮▮▮ certainty · ▮▮▮▮▮ debate potential. speakers are clickable
Fried: Businesses fail from internal mistakes, not competitor spending
“Every single one of them die. Often they kill themselves though. They don't change. They don't do something right. They don't pay attention to customers. They get cocky. They get greedy, whatever it might be. It's usually those things. It's not that's a compet…”
Fried: Long work hours stem from fragmentation, not workload volume
“The reason why a lot of people are working those longer hours is not because there's 12 hours of work to do. It's because they can't find time within those 12 hours to actually get a few contiguous hours of time to actually do the work they need to do. So thei…”
Fried: Six-week cycles force product teams to define what is important
“Six weeks is enough time to make substantial progress on something that's important, and it also forces us to make sure that we understand exactly what it is that is important. In any feature that we're building, because if you give it three months, it'll take…”
Jason Fried: Physical retail enables faster experimentation than digital tech
“You can play around, I think, in the physical world a lot better, a lot faster, in fact, than in the technical world, and you can also pick up on things. You can see things that you can't necessarily see in the technical world.”
Fried: Publicly sharing internal business methods does not threaten a company's survival
“Chefs, great chefs will write cookbooks and they're putting their recipes in a cookbook and they're not afraid of someone taking that cookbook. Reading other recipes and opening a restaurant next to them and putting them out of business. That's just not how it…”