The pursuit of excellence drives us to create very stringent standards for our coffee, service, and businesses. There is nothing wrong with this, except for when it becomes so narrow that it chokes out the life of the café, pushes people away and ends up, creating the opposite result then we intended.
On today's shift break we are going to talk about why it's OK to have reasonable tolerances in the café and how having them is actually necessary to achieve excellence in all areas overtime
Related episodes:
436: STOP BURN OUT! AND MAKE WORK EFFORTLESS W/ GREG MCKEOWN | BEST SELLING AUTHOR “EFFORTLESS”
435 : ENCORE! IT’S OK TO BE THE BOSS, W/ BRUCE TULGAN
432 : HOW TO WIN IN SPECIALTY RETAIL COFFEE
427 : ENCORE EPISODE: WHAT YOU MUST KNOW ABOUT EMPLOYEE CULTURE W/ STAN SLAP
426: FOSTERING A CULTURE OF CONTINUOUS IMPROVEMENT
In my consulting work through KTTS Consulting, management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people?
Click below for a discovery call and lets have a conversation!
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Custom branded apps for your coffee shop: www.espressly.co
The best and most revered espresso machines on the planet: www.lamarzoccousa.com