And yet it is also generally accepted that where the franchise exist coffee sales across the board tend to increase dramatically, and its often the young market (though not exclusively so) that are drawn to this type of experience - leaving the way open for retailers other than the traditional franchise-inspired business model to provide speciality roasts, and to focus upon coffee education, which are two areas which are not adequately promoted by the big guys Quality control is of course a concern for all businesses, but to my mind you are often going to get a superior product from a self-motivated and skilled owner / operator - who is 'hands-on' behind the machine, and staffing the business with dedicated barristi (as opposed to young and not nec particularly extensively trained staff with a relatively high staff turnover) Having said that and as someone who has been extensively involved in the recruitment and training side of the industry, a lot of our up and coming baristi are emerging from the franchises, where they have been given an opportunity to gain employment which might not otherwise exist, and to hone their craft P
