Consistency in Expansion
Elisa shares the challenges of maintaining product consistency across multiple locations, highlighting the differences in taste even with the same recipe. To tackle this, they adopted a commissary kitchen model, allowing for centralized production of bakery items while ensuring freshness and quality at each café. This approach not only enhances the customer experience but also proves to be more financially viable for the business.In this clip
From this podcast
The Kara Goldin Show
576 Elisa Marshall : Co-Founder of maman
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