I agree. At one of the presentations at last year's NHC the brewer said, "the yeast run the brewery", not you.
How do we make good beer quickly?
When the yeast start paying the rent, I'll let them do whatever they want. Until then, I'm sure there are things the brewer can do to help them along. Rouse? Pitch at higher rates? Increase ferment temp? You can't sell beer if it's sitting in the primary. I'm not arguing to make a bad product for the sake of speed (although this seems to be exactly how most brewpubs do it), but there must be an intersection between making a good product and making a profitable and reliable product.