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On a busy Saturday afternoon in Mountain View, California, the road at Alexander’s Patisserie — a pastry store recognized for its precision and innovation — can stretch out the door. Clients eye a show case of delicacies, from black sesame croissants to greater than 20 flavors of macarons. It is easy to imagine the attraction is within the presentation, however beneath the patisserie’s viral recognition is an genuine story: one in all team leadership, craftsmanship and a dedication to steady enchancment.
Central to this story is Shuyao Cao, higher often known as Chef Shu. Because the pastry chef behind the Alexander’s menu, she leads with creativity and intention, uniting the enterprise with a collaborative spirit.
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“I really feel like our entire staff, everybody has their very own skills,” Cao says. “Every one in all them is exclusive, and I take the string from them, after which I put it collectively. I can not give you [the brunch menu] all on my own.”
The staff dynamic is obvious from the second prospects stroll within the door. Whether or not employees are managing a packed tea service or catching up with regulars, the environment is heat and welcoming. David Brungard, vice chairman of operations for Alexander’s Group Company, says Cao’s management has helped make this work surroundings attainable.
“[Chef Shu] earned each single particular person’s respect, together with the dishwasher, as a result of she does every thing,” Brungard says. “She cleans the walk-in, makes the croissants, comes up with concepts and walks round to style stuff. She makes household meals for our workers in order that after they come to work, [they don’t have to eat pastries all day].”
In line with Brungard, Cao’s hands-on management type has fostered a workplace culture constructed on belief and appreciation: “The extent of high quality in your life relies upon quite a bit on how you are feeling if you find yourself at work, and [Chef Shu] is aware of how you can make everybody in our staff really feel valued,” he says.
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One of many patisserie’s most talked-about menu gadgets — the well-known flat croissant — wasn’t even for patrons at first. “I needed to attempt it as a result of it went viral in my Asian space,” Cao says. “I needed to style it myself, so I made one on the patisserie, and the entrance and the again of the home actually loved it. So I mentioned, ‘Let’s put it on the menu.'”
Since then, Cao’s flat croissants have turn out to be a fan favourite, driving site visitors in-person and on social media. However trending pastries are solely accountable for a portion of the patisserie’s success. What retains Alexander’s related is its dedication to adaptation by customer feedback.
“ We see how prospects react and the way a lot we promote day-after-day,” Cao says. “We see how individuals react on the web, too. I learn each overview the client leaves me, and I imply it. I take opinions, after which I let the entire staff style it. Even [Brungard], when he comes, I pull him.”
For Brungard, evaluations operate as each invaluable suggestions and a celebration of the staff’s efforts: “After they point out an worker by identify in a raving overview, it makes me tremendous blissful as a result of they deserve the credit score,” he says. “I find it irresistible when the general public acknowledges their laborious work. After which after they do not, I take it on. That is what I am right here for.”
A part of Alexander’s endurance comes from considerate sourcing that spares no expense for high quality. “We use chocolate imported from France… the perfect chocolate on this planet,” Cao says. “We make certain we use an AOP butter for our croissant. AOP butter is tremendous costly, and just one area of France makes it.”
And when specialty elements aren’t accessible by conventional distributors, Cao will get artistic. “Typically I discover matcha powder [or] the perfect sesame paste model within the grocery store or the Chinese language grocery retailer,” she says. “I can select totally different stuff for myself after which ask my gross sales man if he can discover me a bulk merchandise.”
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From recipe tasting to fixing kitchen gear, Cao and Brungard run operations like clockwork, however at all times with coronary heart. “A part of our assembly is to speak about new merchandise, evaluations, what’s damaged within the kitchen,” Brungard says. “How can I repair it? How can I provide you with what you have to achieve success?”
This behind-the-scenes help reinforces a company-wide coverage: Handle the staff, and so they’ll deal with the visitor.
Finally, Alexander’s success comes from the patisserie staying true to its values. Considerate management and room for experimentation permit the staff to chase their passions, leading to a sweeter expertise for the visitors. “Once you put love into one thing, it reverberates into the world,” Brungard says.
Think about Alexander’s Patisserie’s guiding ideas for making a considerate expertise for each prospects and employees:
- Lead from inside. Respect is earned. Set the tone by working alongside the staff and staying hands-on within the operation.
- Innovate with intention. Let curiosity, creativity and buyer suggestions drive your menu adjustments, somewhat than developments alone.
- Suggestions helps you pivot and develop. Learn and talk about each overview to establish areas for refinement and enchancment.
- High quality begins with sourcing. Whether or not it is imported French butter or the proper sesame paste, sourcing must be deliberate and may also help what you are promoting align with its (and prospects’) values.
- Culture is the secret ingredient. A welcoming staff interprets right into a optimistic visitor interplay. When your staff feels supported, the whole operation succeeds.
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Hearken to the episode under to listen to immediately from Cao and Brungard, and subscribe to Behind the Review for extra from new enterprise house owners and reviewers each Thursday.
Editorial contributions by Alex Miranda and Kristi Lindahl
This text is a part of our ongoing America’s Favourite Mother & Pop Outlets™ collection highlighting family-owned and operated companies
