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On a busy Saturday afternoon in Mountain View, California, the road at Alexander’s Patisserie — a pastry store identified 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 enchantment is within the presentation, however beneath the patisserie’s viral reputation is an genuine story: one in all group management, 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 group, 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 group dynamic is clear from the second prospects stroll within the door. Whether or not employees are managing a packed tea service or catching up with regulars, the ambiance is heat and welcoming. David Brungard, vice chairman of operations for Alexander’s Group Company, says Cao’s management has helped make this work atmosphere potential.
“(Chef Shu) earned each single individual’s respect, together with the dishwasher, as a result of she does the whole lot,” 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 staff in order that after they come to work, (they do not need to eat pastries all day).”
In line with Brungard, Cao’s hands-on management fashion has fostered a office tradition constructed on belief and appreciation: “The extent of high quality in your life relies upon quite a bit on how you’re feeling when you find yourself at work, and (Chef Shu) is aware of the right way to make everybody in our group really feel valued,” he says.
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One of many patisserie’s most talked-about menu objects — the well-known flat croissant — wasn’t even for purchasers at first. “I wished to strive it as a result of it went viral in my Asian space,” Cao says. “I wished 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 develop into a fan favourite, driving visitors in-person and on social media. However trending pastries are solely liable for a portion of the patisserie’s success. What retains Alexander’s related is its dedication to adaptation by buyer suggestions.
“ We see how prospects react and the way a lot we promote each day,” Cao says. “We see how folks react on the web, too. I learn each assessment the shopper leaves me, and I imply it. I take opinions, after which I let the entire group style it. Even (Brungard), when he comes, I pull him.”
For Brungard, evaluations perform as each priceless suggestions and a celebration of the group’s efforts: “After they point out an worker by title in a raving assessment, it makes me tremendous pleased 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 ensure that we use an AOP butter for our croissant. AOP butter is tremendous costly, and just one area of France makes it.”
And when specialty components aren’t accessible by conventional distributors, Cao will get inventive. “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 completely 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 must achieve success?”
This behind-the-scenes assist reinforces a company-wide coverage: Handle the group, they usually’ll maintain the visitor.
In the end, Alexander’s success comes from the patisserie staying true to its values. Considerate management and room for experimentation permit the group to chase their passions, leading to a sweeter expertise for the company. “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 group and staying hands-on within the operation.
- Innovate with intention. Let curiosity, creativity and buyer suggestions drive your menu adjustments, moderately than tendencies alone.
- Suggestions helps you pivot and develop. Learn and talk about each assessment to determine areas for refinement and enchancment.
- High quality begins with sourcing. Whether or not it is imported French butter or the proper sesame paste, sourcing needs to be deliberate and may also help your online business align with its (and prospects’) values.
- Tradition is the key ingredient. A welcoming group interprets right into a constructive visitor interplay. When your group feels supported, your entire operation succeeds.
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Take heed to the episode beneath to listen to instantly from Cao and Brungard, and subscribe to Behind the Assessment for extra from new enterprise homeowners 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 Retailers™ sequence highlighting family-owned and operated companies
