Paris Baguette Canada

<a href="https://marketscale.com/shows/the-main-course/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-main-course-how-paris-baguette-maintains-quality-across-stores-2717418" target="_blank" rel="nofollow">In a recent interview</a> with Modern Restaurant Management’s “The Main Course” podcast, Paris Baguette Canada’s CEO <a href="https://ca.linkedin.com/in/jack-f-moran-88b4b525?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-main-course-how-paris-baguette-maintains-quality-across-stores-2717418" target="_blank" rel="nofollow">Jack Moran</a> discussed the global bakery café’s expansion into Canada — starting with Toronto, Edmonton, Vancouver and Quebec — and how the brand is able to maintain quality baked goods across more than 4,000 global restaurants.When asked about maintaining quality with such an aggressive growth strategy, Moran said, “For us, we control one aspect of the quality control by being the main manufacturer of the main ingredients — we make the dormant dough that is the foundation of 80 different baked goods. In terms of proofing,&nbsp; baking, decorating and merchandising, we audit every store once a month in a very comprehensive audit. We are constantly training, onlining, filming, reviewing — it’s a nonstop process that as we grow will take more people, more eyes and more systems.”<a href="https://marketscale.com/shows/the-main-course/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-main-course-how-paris-baguette-maintains-quality-across-stores-2717418" target="_blank" rel="nofollow">Listen to the full podcast episode here</a>.

The Main Course: How Paris Baguette Maintains Quality Across Stores

1851 Franchise

Paris Baguette Canada CEO Jack Moran says international growth shouldn’t mean sacrificing quality control.

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The Main Course: How Paris Baguette Maintains Quality Across Stores

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