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At a busy afternoon in California Mountain View, Alexander’s Pittsi line – a pastry shop known for its precision and innovation – can increase the door. Consumers look at the issue of display from black sesame crosters to more than 20 flavors of Macaron. It is easy to understand that the appeal is in the offer, but below the viral popularity of Pittsi is an authentic story: a dedication to the team’s leadership, craftsmanship and permanent improvement.
The main location of this story is Shwiao Kao, known as the Chef Show. As a pastry chef behind Alexander’s menu, she guides with creativity and intentions, and unites business with mutual cooperation.
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“I feel like our entire team, everyone has their own abilities,” says Cao. “Each of them is unique, and I take the strings from them, and then I gathered it. I can’t come with myself (bronch menu).”
The team dynamic is clear from the time users run at the door. Whether the staff is managing a tea service or holding regularly, the environment is warm and welcome. David Berringard, vice president of Alexander’s Group Corporate Operations, says the CAO leadership has helped to make the work environment possible.
“The (chef show), including the dishwasher, gained the honor of everyone, because she does everything,” says Berringard. “She cleanses the walk, makes crushes, comes with ideas and revolves around to taste the goods. She makes family food for our employees so that when they come to work, they don’t need to eat pastry all day).”
According to Berringaard, Kao’s hand -on leadership style has promoted a culture of a workplace set up on trust and appreciation: “The quality level depends on your life how you feel when you are at work, and (Chef Show) how to feel worthy of every person in our team.”
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One of Pittsi’s most spoken menu items-Flat Crusants-was not even for users. “I wanted to try it because it went viral in my Asian territory,” says Cao. “I wanted to taste it myself, so I made one in Pittsi, and the front and back of the house really enjoyed it. So I said, ‘Let’s put it on the menu.’
Since then, the CAO’s Flat Crusners have been running traffic on social media personally and on social media. But the Trending pastry is only responsible for a part of Patterie’s success. The thing that holds Alexander is committed to adapting to consumer feedback.
“We see what users react and how much we sell every day,” says Cao. “We see how people react to the Internet as well. I read every review from which the customer leaves me, and I mean. I get feedback, and then I let the whole team taste its taste.
For Berringaard, both reviews work as a celebration of both valuable feedback and team efforts: “When they mention an employee’s name in the review, it makes me very happy because they deserve this credit,” he says. “I love him when people know their hard work. And then when they do not do so, I take it. That’s why I am here.”
A portion of Alexander’s living comes from thinking, thinking that no one spends for quality. “We use chocolate imported from France … the world’s best chocolate,” says Cao. “We make sure we use AOP butter for our crusp. AOP butter is very expensive, and only one region of France makes it.”
And when special ingredients are not available by traditional shopkeepers, Kao becomes creative. She says, “Sometimes I get a fisherman powder (or) excellent sesame paste brand in a supermarket or Chinese grocery store.” “I can choose different things for myself and then ask my sales boy if he can find me a bulk item.”
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From tasting to tasting to kitchen equipment, clock work, such as CAO and Brangard running operations, but always with heart. “Part of our meeting is to talk about what is broken in new products, studies, the kitchen,” says Berngred. “How can I fix it? How can I give you what you need to succeed?”
The support behind the scenes reinforces the company’s extensive policy: to take care of the team, and they will take care of the guest.
Finally, Alexander’s success has achieved the truth of his values from Pittsi. Sochi allows the team to chase their emotions for a deliberate leadership and experience, resulting in sweet experience for guests. “When you put love into something, it turns into the world,” says Berngard.
Consider the guidelines of Alexander Pittsi’s guidelines for both clients and staff to make an experience:
- Lead from the inside Respect has been earned. Work with the team and stay in the operation by hand.
- Innovation with intention. Let curiosity, creativity and customer feedback change your menu rather than lonely trends.
- Feedback helps you grow and grow. Read and discuss each review to identify areas for dispersion and improvement.
- Starts with quality sourcing. Whether it is imported French butter or perfect sesame paste, souring should be deliberate and can help your business align with it (and consumer) values.
- Culture is a secret component. A happy team translates into a positive guest conversation. When your team feels support, the entire operation is successful.
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Editorial contributions by Alex Maranda and Christie Landhul
This article is a part of our ongoing America’s favorite mother and pop shops ™ series that highlights family -owned and running business
