The opinions of the entrepreneur are expressed.
A Saturday afternoon engaged in Mountain Mountain View, Alexander’s Patisserie line – a dough store known for its accuracy and updates – can extend the door. Customers wait from the black Sesame Croissant to the indicators of the spacers up to 20 Titers of the pasta. It is easy to think that the appeal is presented, but it is an original story in Patisserie’s viral popularity: the team management, craftsmanship and sustainable development are a sacrifice.
This story is known as a better chef shu, the Central Shuyao Cao. Like the Dough Chef behind the Iskender menu, he combines the work with a joint spirit and leads to creativity and intention.
Related: Do you want to work with the impact? What you need to know about small business owners.
“I feel like our whole team, everyone has his talents,” Cao says. “Each of them is unique and I take the line from them and then I put it together. I did not come [the brunch menu] all myself. “
The team dynamics is known when customers walk in the door. While employees managed a packaged river service or arrested with Nizami, the atmosphere is warm and hospitable. David Brungard, Assistant Operations for the Alexander Group, CAO management helps this work environment helped to be possible.
“[Chef Shu] Every man does everything, including the respected, the dishwasher, because it does everything, “he said. When we start family meals for our employees, [they don’t have to eat pastries all day]”
According to Brungard, CAO’s hands supported a workplace based on trust and assessment: “The quality level in your life is very much when you feel when you are at work and [Chef Shu] “He knows how to evaluate the value of everyone in our team.”
Related: 5 secrets of success of a sustainable work that has been 95% in 3 years
Patisserie’s most talked menu items – one of the famous flat cruiseant – was not the case for customers first. “I wanted to try it because I went viral in the Asia region,” he said. “I wanted to taste myself, so I made one in Patisserie, I really enjoyed the front and back of the house. Therefore, ‘let’s put it in the menu.'”
Since then, CAO’s flat croissants became a fanatical favorite and driving traffic on social media. However, the dough is only in charge of a part of the patisser’s success. Things that keep the relevance of Alexander are related to customer reviews.
“We see how customers reacted and how much we sell each day,” he said. “We see people react to the Internet. The client is leaving me and I mean it. [Brungard]I’m pulling it when I come. “
Reviews for Brungard are both valuable opinions and the team’s efforts: “When a worker notes a worker in the name of an employee, he makes me very happy because they deserve a loan,” he says. “I love him when the people recognize the hard work. And then I take it when they do it. Here’s what I’m here.”
A part of the power of Alexander comes from a thoughtful source that does not spend on quality. “We use the imported chocolate from France … The best chocolate in the world.” “We are confident that we use AOP butter for your croisser. Aop oil is super expensive and only one region of France does it.”
Cao becomes creative if special items are not available through traditional vendors. “Sometimes I find the match powder [or] The best Sesame Paste brand in the supermarket or “says,” says in a Chinese grocery store.
Similar: How does this North Carolina Gazn Care Company Gain Customer Loyalty
Transactions such as recipe, Cao and Brungard, clockwork, but always with the heart. “Part of our meeting tells us about new products, opinions, what is broken in the kitchen,” he says. “How can I fix it? How can I have you to be successful?”
The standards behind these scenes strengthen a company’s extensive policy: take care of the team and take care of the guests.
As a result, the success of Alexander comes from the patisser who is committed to their values. Leadership and room for practice allow the team to follow the passions of the team, resulting in a sweet experience for guests. “When I put love in something, he returns to the world.”
Consider the principles of Alexander to create a thoughtful experience for both the customer and employees of Patisserie:
- Lead from inside. Respect is gained. Set the tone by hand in operation by working by the team.
- Innovation with intent. Let the creativity and customer review manage menu changes rather than tendency.
- The feedback helps you pivot and grow. Read and discuss each research to determine the areas of supply and improvement.
- The quality begins with the source. Whether imported French oil or perfect sesame paste, the source should be intentionally and can help match your work (and customers).
- Culture is the hidden ingredient. A hospitable team translates the effects of a positive visitor. All operations are successful when your team is supported.
Related: James manages a bearded restaurant. Here is a 2-step process to hire the best employees.
Listen and subscribe to the following episode to hear from Cao and Brungard directly Behind the review Every Thursday for more information than the new business owner and reviewers.
Editorial Contributions by Alex Miranda and Kristi Lindahl
This article is part of America’s favorite mother and pop stores, stressing the owner and businesses of the family