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United just took subtle shots at its rivals Delta and American

The United Next cabin with a flight attendant in the aisle serving drinks.
The “United Next” cabin on a Boeing 737 Max 8 in full view.
  • United Airlines just took a subtle jab at its two biggest rivals as it aims to position itself as premium.
  • It promised to have uncrowded lounges and touted how many planes now have seatback entertainment.
  • Delta has struggled with long lines at its Sky Clubs. And American eschews seatback entertainment.

United Airlines just threw a subtle jab at its two biggest rivals.

The carrier on Thursday said it was focused on a host of “premium” moves, including making sure its airport lounges don’t get “overcrowded” — an obvious swipe at Delta Air Lines, which continues to face long lines outside some of its popular Sky Clubs.

But it didn’t stop there. It tweaked American Airlines, too.

United, during its Thursday earnings call with investors, touted its growing number of seatback screens, saying that these are installed on more than 146,000 seats across 765 airplanes.

It’s a not-so-subtle reminder that American stubbornly refuses to install seatback screens on most of its domestic fleet.

“These screens define a premium airline in the US,” said United’s executive vice president and chief commercial officer, Andrew Nocella. “Our signature interior conversion is now at 64% and an investment of over $1.6 billion.”

American Airlines tablet holder
American Airlines has a tablet holder on its seatbacks instead of a screen.

The comments came after a choppy year for airlines, with President Donald Trump’s positions on tariffs and other controversial issues said to be putting a damper on demand for some international flying.

United’s SVP of global network planning and alliances, Patrick Quayle, told the media in October that the airline has seen some decline in foreign points of sale. Still, he said, transatlantic demand remains strong overall, with more than 80% of its seats purchased by people in the US.

United jabbed at perceived shortcomings at Delta and American

United is trying to position itself as the more premium option among the Big 3, emphasizing comfort and exclusivity as the airlines compete for high-paying premium and business travelers.

United said its premium cabin revenue rose about 6% year-over-year in the third quarter, though that was less than Delta’s 9%.

Meanwhile, Delta has acknowledged the record crowds at its more than 50 Sky Clubs worldwide and has made changes, though some have annoyed customers.

Delta skyclub lounge with a crowd of people.
Customers have complained about Delta’s crowded Sky Clubs, but the airline has been working to address the issue.

In 2023, it raised annual lounge pass prices by $150, increased guest fees, and restricted access for basic economy passengers unless they had the right credit card.

Hoping to split the crowds between the two upscale products, Delta is also rolling out a new tier of exclusivity: “Delta One” lounges, which are more high-end than its Sky Clubs. As of 2025, there are only four locations: New York-JFK, Boston, Los Angeles, and Seattle.

Responding to a request for comment from Business Insider, a Delta spokesperson said: “We are always evaluating our policies and strategy to ensure the best possible Club experience. We continue to track impact of previous policy changes and strive to ensure an unparalleled Club experience for our valued members.”

Meanwhile, American has stayed steadfast in its mostly anti-seatback entertainment stance. (It has in-flight entertainment on large planes that fly overseas, and on certain transcontinental flights.) But on most of its domestic workhorse fleet, it’s instead installed tablet holders so passengers can stream entertainment on their own devices. This saves money on weight and fuel.

Some people — including this reporter — prefer it this way.

“Over 90% of our customers already fly with their own devices — ones they upgrade, know, and prefer,” an American spokesperson told Business Insider. “As such, American is focused on investing in fast connections and free entertainment, enjoyed on the devices our customers choose.”

The spokesperson added that all AAdvantage loyalty members will get free WiFi starting next year.

It’s earnings time for airlines

On Thursday, United’s stock was down more than 7% after it posted better-than-expected earnings figures, but revenue numbers that fell short of what analysts had expected.

Still, its stock is up more than 34% over the past year.

Delta, which also reported earnings last week, is up around 6.5% over the past year. American, which is set to report earnings next week, is down nearly 8.6%.

Read the original article on Business Insider

Smucker sues Trader Joe’s over Uncrustables dupes, calling its crustless PB&J sandwiches a ‘copycat’

A basket of Uncrustables at the 2024 Little League Baseball World Series in Pennsylvania.
A basket of Uncrustables at the 2024 Little League Baseball World Series in Pennsylvania.
  • Smucker’s is going after Trader Joe’s in court over what it calls an Uncrustables “copycat.”
  • A lawsuit accuses Trader Joe’s of using protected design elements, such as a crimped edge and a specific shade of blue.
  • Smucker’s says Uncrustables is nearly a $1 billion brand favored by grade schoolers and NFL players.

This week’s hot new legal drama can be found in the frozen foods aisle.

Packaged foods giant JM Smucker filed a lawsuit Monday with the US District Court of Northern Ohio alleging that grocery chain Trader Joe’s has unfairly infringed on its rights with a crustless peanut butter and jelly sandwich.

Trader Joe’s “launched an obvious copycat” of Smucker’s Uncrustables, Smucker lawyers say in the filings. They highlight the similarities between the two products’ crimped edges and a specific shade of blue in the packaging that Smucker has trademarked in relation to these snacks.

Both products are circular ravioli-style sandwiches that are individually wrapped and frozen. Their design allows them to thaw for eating a few hours after being pulled from the freezer.

“Our focus is solely on protecting the unique trademarked design that represents the high quality associated with the Uncrustables brand and preventing consumer confusion caused by imitation,” a Smucker’s spokesperson said in a statement to Business Insider.

Trader Joe’s did not respond to a request for comment.

In its filing, Smucker says Uncrustables has grown to become a nearly $1 billion brand, with more than 1.5 billion sandwiches made a year across three US facilities.

In addition to its favored status among grade schoolers, the brand is heavily consumed by players in the National Football League.

A key element of the Smucker suit is the apparent confusion among consumers and on social media about the origin of the Trader Joe’s dupes.

“They’re probably made in the same factory as actual Uncrustables,” one TikToker said in a video reviewing the Trader Joe’s product, which was cited in the lawsuit.

Tina Floyd, who was general manager of consumer foods for Smucker in 2020, told Business Insider at the time that the company spent a lot of time refining the Uncrustable recipe into something that could be mass-produced and frozen without the quality suffering.

“Retailers thought we were crazy. It took a lot of time to make sure product quality was sustainable,” she said.

In its lawsuit, Smucker is demanding that Trader Joe’s ship all of its crustless sandwiches and marketing materials to its facilities for disposal, as well as “account for and pay over” all profits the grocery chain has earned from the sale of the products.

Read the original article on Business Insider

This hidden collection of lakeside villages an hour from Lake Como has all of the charm and none of the crowds

Lake Lugano
Lugano is renowned for its waterfront position and a mild, sunny climate akin to the Mediterranean.
  • While Lake Como draws the crowds, Lake Lugano remains a quieter, lesser-known destination.
  • Visitors can enjoy art, hiking, local cuisine, and scenic villages around the tranquil lake.
  • This article is part of “Undiscovered Europe,” a series exploring overlooked travel gems.

Every year, around 1.4 million visitors flock to Lake Como‘s decadently glamorous and increasingly crowded shores.

But just under 40 kilometers west, a tucked-away jewel nestled along Switzerland’s southernmost edge remains largely undetected.

Set under gently swaying palms and the magnificent gaze of the Alps, Lake Lugano is a glacial lake within Switzerland’s only Italian-speaking canton — a subdivision similar to a US state — of Ticino. Life unfolds quietly, with atmospheric cobbled streets and a waterfront promenade blissfully free of tourist throngs.

“Lake Lugano is perfect for travelers who want something different,” Walter Di Liberto, a Switzerland-based guide with Intrepid Travel told Business Insider. “The water is of a deep blue as it comes straight from the glaciers and the mountains surrounding. The scenery is soft and romantic. The lake is calm and the hills are green. You see flowers everywhere, and the sunsets are golden and beautiful.”

Scherrer Park
Scherrer Park

And yet, it’s still largely overlooked.

“Lugano often gets overshadowed by nearby Lake Como or Lake Maggiore,” said Jacqué Gabellone, the director of product and operations for Tenon Tours, a boutique tour company specializing in tailor-made European travel. “Many international visitors head to Como because of its celebrity status, so Lugano remains quieter and feels more authentic.”

Gabellone, who previously lived in Switzerland and frequented Lake Lugano often, told Business Insider, “Lugano is where Swiss precision meets Italian flair. You get palm-lined promenades, piazzas filled with cafés, and dramatic alpine scenery. It’s ideal for those who want both culture and nature without the heavy crowds.”

Sun-drenched culture, breathtaking scenery, and tranquil villages

Lake Lugano, Switzerland
Lake Lugano, Switzerland

Straddling the Swiss-Italian border, Lake Lugano reflects the spirit of both nations with a relaxed approach to daily life that’s effortlessly unhurried.

“It’s a place that makes you slow down and enjoy the moment. You can hear people speak Italian, eat Swiss chocolate, and see art from both cultures,” Di Liberto said.

Lugano is the largest city in the lakefront region of Lake Lugano, renowned for its waterfront position and a mild, sunny climate akin to the Mediterranean, just in an alpine province. “In Switzerland, we call Ticino, ‘Sonnenstube der Schweiz’ — Sunroom of Switzerland,” Di Liberto said.

In summer, hikers trace cliffside trails and boats skim the lake’s surface while Lugano proper hums with music festivals and open-air markets. In colder months, locals stave off winter’s chill in cozy cafés, small shops, and cooking classes.

Lake Lugano
Around 62,000 people live in Lugano.

“Most visitors come to relax, enjoy nature, and eat tasty food,” Di Liberto said. “It’s a good place for couples, families, and older travelers.”

Of course, the lake is Lugano’s main stage, around which villages like Gandria, Morcote, and Bré cling to dramatic hillsides. While quaint and picturesque, the towns see even fewer tourists.

To reach them, Gabellone said, “Travelers should take the local ferries instead of private transfers whenever possible. It’s the best way to see the villages along the lake at a relaxed pace.”

Morcote
Morcote

7 Things to do in Lake Lugano

  1. Admire art in Lugano. Lugano is home to small art museums, including the Museum of Art of Italian Switzerland.
  2. Ride a cable car to savor views. Monte San Salvatore is a mountain that rises high above Lake Lugano. “You can take a funicular to the top and see the whole lake,” Di Liberto said. “There are stunning views from the rooftop of the church at the summit.”
  3. Take a hike. Di Liberto said Monte Generoso offers various hiking trails with stunning views of the Swiss Alps and Italian plains. “The restaurant at the summit has local cuisine with breathtaking views of the Swiss Alps and Italian plains.”
  4. Wander through gardens. According to Di Liberto, Lake Lugano is filled with beautiful parks like Parco Ciano, which is located by the water with old trees and colorful flowers, while the summit of Monte Generoso has botanical gardens, playgrounds, and scenic walking paths. He also recommends Parco San Grato. “It’s a picturesque alpine green space with an extensive collection of azaleas, rhododendrons, and conifers to enjoy breathtaking views of Lake Lugano and the surrounding mountains.”
  5. Sip local wines and sample specialties. Gabellone recommends “A wine tasting of Ticino’s merlot wines with an evening stroll along the lakeside promenade,” and a meal at “Grotto Morchino for rustic Ticinese cuisine in a charming stone grotto.” Di Liberto’s favorite restaurant is Grotto dei Pescatori Caprino, which is by the lake and reachable only by boat.
  6. Book a historic hotel. Most of Lake Lugano is steeped in history, especially Grand Hotel Villa Castagnola. Gabellone said the hotel is a five-star resort set in a 19th-century villa with lush gardens right on the lake.
  7. Explore surrounding villages. Both experts agree that visitors should travel to the small villages surrounding Lugano.”Mont Bré is reachable through a spectacular funicular ride above Lake Lugano, and its charming medieval town is rich in art and architectural gems,” Di Liberto said.

Gabellone also recommends a cruise to Gandria, “a fishing village only accessible by boat or walking path.” While there, walk along Sentiero dell’olivo, or Olive Grove Trail, a scenic hiking path along Lake Lugano, connecting Gandria and Castagnola. Di Liberto said visitors can check out spectacular views of the lake and learn about olive oil production from informative signs throughout the village.

Sentiero dell'olivo, castagnola, lugano, lake lugano, olive trail.
Sentiero dell’olivo

Di Liberto also suggests Morcote. “It’s quiet with old houses and a beautiful church on the hill,” he said. “Parco Scherrer is like a secret garden. Locanda Gandriese has delicious food with stunning views of Lake Lugano.”

For now, Lake Lugano remains under the radar to most travelers, even those who are well-informed. They unknowingly skip over it, seeking out better-known locales that are just as magnificent but suffer from an over-saturation of tourist activity.

“Wherever you go, just remember to slow down,” Di Liberto said. “Ticino is not about big sights, but small moments — a coffee by the lake, a walk in the hills, a chat with a local. That’s what makes it unforgettable.”

Read the original article on Business Insider

I made Ina Garten’s 5-cheese penne pasta, and it was the comfort dish of my dreams

Ina Garten's penne pasta
Ina Garten’s five-cheese penne pasta is super comforting.
  • When I found out Ina Garten had a penne pasta with five different cheeses, I knew I had to try it. 
  • The dish combines Gorgonzola, fontina, mozzarella, Romano, and ricotta. 
  • Garten’s pasta is rich without being too heavy, making it perfect for fall and winter nights.

As temperatures start to dip and we settle back into our favorite sweaters, it’s time to whip up some comforting dinners

And no chef soothes me more than Ina Garten and her delicious pasta recipes

So, when I discovered that the “Barefoot Contessa” star has a penne with five different cheeses, I knew I had to try it. 

Ina Garten’s penne pasta requires five different cheeses.
Ina Garten's penne pasta

To whip up her five-cheese penne, you’ll need: 

  • 1/2 cup freshly-grated pecorino Romano 
  • 1/2 cup shredded Italian fontina 
  • 1/4 cup crumbled Italian Gorgonzola 
  • 1/4 pound fresh mozzarella, sliced
  • 2 tablespoons ricotta cheese

I must admit that I purchased Romano cheese instead of pecorino Romano, which I couldn’t find in my local supermarket’s small fromagerie, no matter how hard I tried.

I did a quick Google search — “Is pecorino the same as Romano?” — and was convinced that they were basically identical. I later learned that the Romano I had purchased was actually made with cow’s milk, while pecorino Romano is always made with sheep’s milk.

But alas, they’re both still in the same family and known for their sharp flavors, so I think the cheese gods will forgive me on this one. 

Garten’s five-cheese penne also requires four additional ingredients.
Ina Garten's penne pasta

On top of all that cheese, you’ll need: 

  • 1 pound penne rigate pasta
  • 2 cups heavy cream
  • 1 cup crushed tomatoes in thick tomato puree
  • 6 fresh basil leaves, chopped
I preheated my oven to 500°F and started grating and measuring my cheeses.
Ina Garten's penne pasta

This is the only part of Garten’s recipe that actually requires a little work.

I hadn’t bought pre-shredded fontina or pre-crumbled Gorgonzola, so I decided to just grate them as well. And let me tell you, it was definitely an arm workout.

Next time, I’ll likely just finely chop the fontina instead, as its creamy texture made it a tad trickier to work with the grater. 

I couldn’t help but admire all the beautiful cheeses in my mixing bowl.
Ina Garten penne pasta

From the creamy ricotta to the sharp Romano, I was excited to see how these different flavors and textures would blend together. 

After I finally stopped staring at my cheese, I added the crushed tomatoes and heavy cream.
Ina Garten's penne pasta

I also chopped up some basil to throw on top.

And just before I mixed everything together, I started cooking my pasta.
Ina Garten's penne pasta

Per Garten’s recipe, you’re not actually supposed to fully cook the pasta. You just need to parboil the penne for four minutes in a pot of salted water. 

After I dumped my pound of pasta into the pot, I set a timer and went back to my bowl of cheese. 

As I mixed the cheesy sauce, I watched as it turned into a surprising shade of millennial pink.
Ina Garten's penne pasta

Who knew Garten’s pasta would be so on-trend? The color was actually quite pretty, and not at all what I had expected. 

After draining my noodles, I put them back into the same pot and added my cheesy pink mixture.
Ina Garten's penne pasta

Garten recommends dividing your pasta into “shallow ceramic gratin dishes,” but I realized this dish could easily turn into a one-pot recipe, and who doesn’t love dealing with fewer dishes?

So I tossed the penne with the mixture, ensuring all the noodles were submerged in the vibrant pink pool of cheese.  

And just before popping my pasta in the oven, I added some butter.
Ina Garten's penne pasta

As much as I love Garten, I have to admit that I went against her recipe on this last step. The “Barefoot Contessa” star recommends using half a stick (four tablespoons) of unsalted butter to dot your penne pasta with, which, to be honest, sounded very overwhelming. 

My friend Molly, who is far more experienced in the kitchen than I am, confirmed that half a stick of butter would be too much — especially paired with all that cheese.

So, I decided to reduce the recipe to just one tablespoon, using a knife to shave off small knobs of butter that I sprinkled directly on top of the pot.

It took less than 20 minutes to bake the pasta.
Ina Garten's penne pasta

Garten’s recipe recommends cooking the pasta until it’s “bubbly and brown” on top, which she estimates will take around 7 to 10 minutes.

As I waited for the pasta to cook, the delicious smell of cheese filled the kitchen completely. And, as the minutes ticked by, I could hear the penne start to bubble.

Of course, every oven is different. Overall, it took my pasta about 17 minutes to bake in total. I waited until I could see that the penne in the center of my pan was turning brown before I took it out, ensuring it had cooked through.

The pasta came out looking glorious.
Ina Garten's penne pasta

The millennial pink turned into a beautiful, almost golden color, and there appeared to be an even crust on the top of the pasta. 

The chunks of mozzarella that had floated to the top made the dish look even more inviting.

And it tasted so good, we went back for seconds.
Ina Garten penne dish

As much as I love very saucy pastas, I did wonder if five different cheeses — plus plenty of butter and cream — would be too much. I worried that the dish might taste more like cheese with a side of pasta, rather than the other way around, but my fears were unfounded.

Garten’s penne manages to be rich and soothing, without feeling too heavy on the stomach. 

“All that cheese,” my friend Molly happily exclaimed as she took her first few bites. “It tastes like a warm blanket.” 

Molly recommended sprinkling some red pepper flakes on top to cut the richness of the pasta, which turned out to be a great addition.

“But the cheese isn’t overwhelming,” added my friend Joe, who was also on taste-test duty. 

And personally, I loved the texture contrast between the crusty pieces and the gooey cheeses, which had sunk inside the penne and would burst with every bite.

Garten’s five-cheese penne is a must-have dish for the fall and winter seasons.
Ina Garten's penne pasta

Garten’s five-cheese penne has the power of a warm blanket, roaring fireplace, and mug of hot cocoa — all wrapped up in one cheesy bowl. 

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Read 8 pitch decks that startup founders 25 years old or younger used to raise millions

Alyx van der Vorm (25) and Faraz Siddiqi (23) both raised capital for their startups this year.
Alyx van der Vorm (25) and Faraz Siddiqi (23) both raised capital for their startups this year.
  • Young tech startup founders are having a moment in the AI era.
  • From teenagers to 20-somethings, these founders are raising millions.
  • Take a look at the pitch decks some of these founders shared with Business Insider.

Tech is no stranger to young founders.

Steve Jobs was 21 when he cofounded Apple in 1976. Mark Zuckerberg was 19 when Facebook launched. Whitney Wolfe Herd was 25 when she unveiled Bumble.

Many of today’s startup founders are still young and scrappy. And in the age of AI, they’re even more empowered to barrel ahead.

Some are following the footsteps of tech titans before them and dropping out of college. Others are opting out of the undergraduate experience altogether, with a few ditching high school to pursue careers in tech.

Arlan Rakhmetzhanov, founder of AI coding startup Nozomio, told Business Insider that he dropped out of high school in Kazakhstan after getting accepted into the competitive startup accelerator program, Y Combinator (YC). At the age of 18, he raised $6.2 million for Nozomio.

Rakhmetzhanov isn’t the only teenager finding success in AI. There’s also Toby Brown, a UK teen who raised $1 million for his AI project. There’s also Zach Yadegari, the teenage cofounder of Cal AI, a nutrition app.

College-aged founders are also building companies and raising capital, such as the Yale students behind Series AI, a new social networking startup.

The median age for YC participants is now 24 years old, compared to 30 in 2022, YC’s Pete Koomen told The New York Times in August.

Business Insider has interviewed the founders of eight startups who are 25 years old or younger and have raised millions in funding since 2024 about the pitch decks they used to impress investors.

BI’s Young Geniuses series spotlights the next generation of founders, innovators, and visionaries who are reshaping industries and solving global challenges. See more stories from the series here, or reach out to editor Jess Orwig to share your story.

Read 8 pitch decks founders who are 25 years old or younger used to raise millions:

Note: Founders were under the age of 25 when Business Insider published the following articles.

Series A

Seed

  • Lyra, an AI video call startup, raised a $6 million seed out of YC when its founder was 23. Read the 8-slide pitch deck it used.
  • Nexad, an AI adtech startup, raised a $6 million seed after wrapping up A16z’s Speedrun accelerator. Read the 10-page pitch deck.
  • Golpo, a generative AI video startup, raised a $4.1 million seed out of YC when its founders — who are also brothers — were 19 and 20. Read its 7-page pitch deck.
  • Bluejay, an AI agent startup, raised a $4 million seed coming out of YC when its founders were 23. Read its 9-page pitch deck.
  • Cerca, a dating app that connects people with mutual friends, raised a $1.6 million seed when its CEO was 23. Read the 10-slide deck.

Pre-seed

Read the original article on Business Insider

I’m the cofounder of a company with an AI-powered tiny team. Here’s what it takes for me to hire someone new.

man with dark hair and button up shirt posing for a headshot.
Sidhant Bendre is the cofounder of Oleve.
  • Sidhant Bendre cofounded an AI company that initially operated with four to six people.
  • The company prioritizes using AI to minimize head count and keep the company small.
  • When hiring, he scrutinizes whether a person can leverage AI and go from specialist to generalist.

This as-told-to essay is based on a conversation with Sidhant Bendre, a 25-year-old cofounder of an AI-driven consumer software portfolio company based in New York. His company, Oleve, prioritizes using AI to stay lean while scaling with minimal staff and has also been recognized by OpenAI for processing an immense volume of text data through its models. His words have been edited for length and clarity.

I don’t know what it’s like to build a company without AI involved, and that impacts how my cofounders and I have always hired.

We started the first version of our company out of college in January 2023. The next year, we officially founded Oleve, an AI-driven consumer software portfolio across various app categories.

Right before then, there were only four of us, and we haven’t expanded much beyond that. We’ve been able to leverage AI tools, but staying tiny requires operating principles that actively resist the default path to add head count.

With AI, I can learn just enough operating knowledge about anything I need, which has allowed our small group to move faster. It’s also the reason we put extra scrutiny on hiring. Most companies reward people for becoming experts who are irreplaceable in their function. Tiny teams reward the opposite: people who master something fast enough to systematize it and move on.

We’ve only ever built with AI, so the ability to leverage it is necessary for a new hire

When we launched this company in college, we were already utilizing AI ourselves, so we had a clear understanding of its limits going into the business. As a result, we don’t have many issues with relying on it in our workflow.

If someone can’t leverage AI effectively, it could be a problem because we’ve built a lot of our systems around it. We have a template code base that we reuse for different products, and it’s built in a way that allows us to clone it for an individual product. We also use AI in our marketing, analytics, and hiring processes.

Hiring comes down to whether the job candidate is leveraging AI in the right way and with the right mindset about its limits.

My biggest piece of advice for people who want to join a tiny team

I tell people to learn to think operationally, not just in terms of execution. There are a few mistakes with leveraging AI that can immediately disqualify someone from a tiny team. One is treating it like a replacement.

Treating AI as a replacement for thinking rather than a tool for leverage is a big mistake. We want candidates to use AI, but we’ve seen take-home tasks where someone clearly just fed a prompt into ChatGPT and submitted whatever came back without critical thought.

On tiny teams, carelessness doesn’t just mean one bad deliverable — it means building bad systems that compound. There’s no middle management layer to catch sloppiness, and there’s no room for people who aren’t thinking about how their work affects what comes next.

AI can generate the first draft, but it can’t tell you if it’s the right draft. It can explain how code works, but it can’t tell you if it’s well-architected for your specific needs. It can create options, but it can’t evaluate which option actually solves your problem.

The right way to leverage AI is to use it to accelerate learning and execution so you can focus on higher-level thinking and decision-making.

We are recruiting with way more scrutiny on engineering, and we only hire specialists

Any decent engineer can now do a lot more than before with AI.

Results don’t necessarily mean skill anymore. We’ve had to create more involved engineering recruitment processes because we need to vet potential employees more closely. It’s a skill to use AI to fully drive results, but that can be temporary when issues arise with pushing out a complex product and someone lacks the deeper knowledge needed.

This is why I prefer hiring specialists and utilizing AI to turn them into generalists. If there’s a system for a product that we need help with, we identify the critical pieces of the product. Then, I hire someone who’s a really good specialist in that area, and we know we can train them to expand their work to other platforms and products with AI.

For example, I have an engineer who was purely a backend engineer, but is now working on a front-end project as well. Much of this is possible because he can leverage AI to learn on the fly, even though I hired him for this very specific skill set that was needed for a high-priority backend project.

There are new lean startup principles with tiny teams

I presented at an AI engineering conference earlier this year, where they launched a tiny teams track. My talk was based on what we’ve learned and developed as the new principles of lean startups using AI at Oleve.

Startups can begin building toward a world where people can command clusters of agents to perform tasks on their behalf. At the most basic level, everyone is now their own chief of staff.

Doing this is something that’s very achievable.

Do you work on a tiny team and want to share your story? Email this reporter at aapplegate@businessinsider.com.

Read the original article on Business Insider