Quality of the coffee, experience, service, and just about anything else in the cafe will always be something an owner and leader focuses on. These days we tend to concentrate our efforts on the acquiring of quality, instead of the creation of it. All the potential those great beans, your wonderful staff, and even our space have, is just potential until you take action and render, create, and realize that potential in the cup, in the moment, in the real life of the business.

Today on Shift Break we will be talking about some ways that we should be thinking about quality, the need for constant focus, maintaining excellence, and the dangers of the claim that quality is something we have already achieved and can move on.

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SHIFT BREAK! How to Think About Quality