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On a busy Saturday afternoon in Mountain View, California, line about Aleksandra Patisserie – a cake store known for precision and innovation – can pull out the door. Customers consider the display of delicacies, from black sesame croissants to over 20 pasta flavors. It is easy to assume that the appeal is in the presentation, but under the popularity of viral Patisserie there is an authentic story: one of the band’s leadership, craftsmanship and commitment to continuous improvement.
The central in this story is Shuyao Cao, higher often known as the chef of Shu. As a confectioner, Aleksandra leads with creativity and intention to the menu, combining business with the spirit of cooperation.
“I feel that our whole team, everyone has their own talents,” says Cao. “Each of them is unique, and I take a rope from them, and then I put it together. I can’t think of [the brunch menu] Everything alone. “
The team’s dynamics is visible from the moment when customers enter the door. Regardless of whether employees manage tea support or catching up with regulars, the atmosphere is warm and hospitable. David Brungard, Vice President of the Operational Group of Aleksandra, claims that CAO’s leadership has helped to enable this work environment.
“[Chef Shu] She deserved the respect of every person, including a dishwasher, because he does everything, “says Brunggard.” He will clean the fight, do croissants, invents ideas and walks to try. He creates family meals for our employees, that when they come to work, [they don’t have to eat pastries all day]. “
According to Brunchgard, the practical style of leadership cao favored Culture in the workplace Built for trust and recognition: “The level of quality in your life depends much on how you feel when you are at work and [Chef Shu] He knows how to make everyone in our team feel the price, “he says.
One of the most-talked items of the Patisserie-Słatny Flat croissant-at the starting was not even for customers. “I wanted to try because it became viral in my Asian area,” says Cao. “I wanted to try it myself, so I did one for patiserie, and the front and back of the house really liked. I said,” Let’s put it on the menu. “
Since then, CAO flat croissants have develop into a favorite fan that drives the media and social media. But baked goods from popularity are only responsible for the part of Patisserie’s success. What maintains Alexander’s significance is his commitment to adaptation Feedback from customers.
“We see how customers react and how much we sell every day,” says Cao. “We also see how people react on the internet. I read every review that the client leaves me, and I mean. I take opinions, and then let the whole taste. [Brungard]When he comes, I pull him. “
For Brunchgard, reviews act each as useful feedback and celebrating the band’s efforts: “When they remember the employee by name in a crazy review, it makes me very happy because they deserve credit,” he says. “I love it when public opinion recognizes their hard work. And then, when not, I take it. That’s why I am here.”
Part of the forces of the remaining Alexander comes from thoughtful acquisition, which does not include any expenses for quality. “We use imported chocolate from France … the best chocolate in the world,” says Cao. “We make sure that we use AOP butter for our croissants. AOP butter is very expensive, and only one region of France does it.”
And when special ingredients are not available through traditional suppliers, CAO becomes creative. “Sometimes I find matcha powder [or] The best brand of sesame paste in a supermarket or in a Chinese food market, “he says.” I can select various things for myself and then ask my seller if he can find me in the mass. “
From the tasting of recipes to repairing kitchen equipment, Cao and Brungard operations such as a clock, but always with heart. “Part of our meeting is a conversation about recent products, reviews, which is broken in the kitchen,” says Brunggard. “How can I fix it? How can I provide you with what you could succeed?”
This behind -the -scenes support strengthens the policy of the whole company: take care of the team and they give the impression of being after the guest.
Ultimately, Alexander’s success comes from the nail remaining faithful to his values. Thoughtful leadership and place for experiments allow the team to chase their passions, which causes a sweeter experience for guests. “When you put love into something, it resounds into the world,” says Brungard.
Consider the principles of Aleksandra Patisserie regarding the creation of thoughtful experience for each clients and staff:
- Lead from the inside. Respect is earned. Set the tons, working with the team and remaining practically in the operation.
- Innovations with intention. Let curiosity, creativity and feedback from customers affect menu changes, not trends themselves.
- Feedback helps to show and grow. Read and discuss each review to discover improvement and improvement areas.
- Quality starts with obtaining. Regardless of whether it is imported French butter or ideal sesame paste, obtaining ought to be intentional and may also help your organization adapt to the value (and customers).
- Culture is a secret ingredient. The host of the team translates into a positive interaction of guests. When your team feels supported, the whole operation will succeed.
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Alex Miranda and Kristi Lindahl editorial contribution
This article is part of our favourite American Mom & Pop Shops ™ series, which emphasizes family businesses and run corporations