Keys To The Shop : Equipping Coffee Shop Leaders 566: The Problem With Systems
Oct 13, 2025
Discover the delicate balance between systems and the human elements that make a cafe thrive. Explore why copying systems without context can backfire and learn the importance of including barista input while upholding brand standards. Uncover how systems can sometimes mask bad leadership and stifle accountability. The conversation emphasizes prioritizing relationships over rigid processes and highlights practical leadership habits that foster a collaborative culture. Remember, great cafes are built on people, not just systems!
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Systems Must Serve A Clear Goal
- Systems are necessary to produce consistent quality but they must serve a decided goal, not replace it.
- Build flexible systems that grow with the business and align to who you are serving.
Inspired By Andrew Sinclair's Comment
- Chris recounts hearing Andrew Sinclair warn that systems aren't everything despite their value.
- That remark prompted Chris to reflect on how systems can give false confidence and hide deeper issues.
Define Standards, Not Methods
- Decide specific standards for your bar and then allow multiple methodologies to hit those targets.
- Keep goals clear (taste, temperature, texture) so staff can adapt methods while delivering consistency.
