Starbucks Puts Quality Over Quantity



Starbucks is taking a step that at first seems a little odd: the firm has ordered its baristas to slow down.  Instead of grinding the beans at the beginning of the day, they’re to recreate a little theater by grinding them fresh for each batch; instead of working on a bunch of drinks at once, they’re to handle only two at a time, beginning the next while the previous drink is processing.

The result will be a more consistent coffee experience.  As the company has grown, its struggling with the problem that plagues any organization which tries to scale: controlling worker output so that the customer experience is roughly the same every time.  Naturally, this problem is largest in service organizations. 

Continue reading . . .