Cafe standards are often a jumble of various people's ideas sourced from both far flung areas of the industry and the past habits of new staff. We are in a constant cycle of sending people away to outside places to learn what to do within our own walls. The problem with this is that we are constantly dependent on outside input but never truly using resources to build our own systems and standards that bring clarity and stability to the shop.
On today's shift break we will be talking about why you need to focus on and prioritize developing in house quality control and training standards vs perpetually outsourcing these things to your roaster, a consultant, or a certifying body.
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