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evolving as an owner

Posted by stephanie crocker on March 10, 2011 at 6:52pm in Retail Coffee Business
My bakery cafe has been open a little over three years, and from the start, I've been in the kitchen doing a lot of the baking with the help of a full time pastry chef and the occasional intern. We have a shop with espresso and do lunches. I like doing the work, I am pretty sure that's why I opened a bakery, but in order to grow the bakery, I know I need to shift my focus from "being in the trenches" to becoming a great leader and manager for my team. I'm finding this transition a very big challenge. 

I would love to hear about similar challenges with any of you as your cafes have grown. 

Do you feel like you finally figured out how to be a great leader? How did you balance this with a desire to be part of the daily grind as well?

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