"We had a terrible night. Our kitchen Velocity dropped from 50 to 37 Story Points." Imagine the insanity of a chef measuring the performance of his restaurant by setting Velocity targets for the kitchen crew.Thanks for reading Maarten’s Newsletter! Subscribe for free to receive new posts and support my work.
Maarten -- what would you say most often explains the obsession with velocity?
I'll go first:
- Easy to measure.
- Lack of trust the team is working hard enough.