As bakery owners, we do a lot of work with consistency. We want our cakes scaled the same, looking the same, and tasting the same, day in and day out. Systems are designed and put into place specifically to make this happen. For example, if Mrs. Johnson has a slice of our chocolate fudge cake at a birthday party on a Sunday, she should be able to get that same chocolate fudge cake next Saturday for her anniversary party. No surprises, the same delicious cake she tasted the week before. We've become accustomed to consistency; in fact it's a major goal in our business.
But what if that consistency, or routine, in how we actually work and present our product becomes stagnant, stale, boring? When that happens, it can hamper our enthusiasm and even our customer service. It can sometimes feel as though the "life" has gone out of our business.
It doesn't have to be that way. There are subtle shifts that can occur when we make changes that help to make us more agile, more creative and even more financially successful.
To read the rest of the story, please go to: Retail Bakers of America