200-500kg per ideal week?

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i was thinking about the team structure for the roastrial that started scale. All these people handle so many things at once, head roaster traps ZQC sometimes packing.

In a 200-500kg volume per week, does it need a clearer distance? Or can you still flexible?

If anyone is at this stage and can tell us what the team structure is like and how the division works, it will help.

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di volume itu minimal butuh: head roaster yang full fokus ke roasting dan profiling, satu orang QC dan blending, satu orang yang handle packing dan logistik. kalau masih under-resourced, yang pertama kena adalah QC karena dianggap tidak langsung productive.

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that's what happens in the growing little roastery: everyone's a generalist because it used to be. but for scale, the problem is no one has a deep skill in one area because it's too spread.

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seberapa penting head roaster untuk terlibat di bagian non-roasting seperti sourcing dan customer relationship? atau itu sebaiknya dipisah ke role lain?

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in this scale roastion usually head roaster is still involved in sourcing because of Zgreen bean's decision directly impacts roast. But when there's too many operational, there's a real tradeoff.

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cross-training is important even after roles has been distinguished. if one person gets sick or gets out, there's no single point of failure to make a total stop.

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riles separation is also important for accountability. if everyone handles everything, if there's a difficult problem trace who's responding to what stage.

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this is an expensive lesson that usually comes to light after an incident. the blame culture is also hard to avoid if roles didn't clear from the start.

200-500kg per ideal week?

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