If you aren’t growing, you are dying, but the hardest part about growing is maintaining quality. As you hire more folks, expand to new locations, industries, etc. it becomes increasingly challenging to maintain the high quality you provided to your clients when you first started. It’s an incredibly difficult problem and so we reached out to some phenomenal entrepreneurs and asked them to share their stories, experiences and insights on the topic with us below.

Rohry OMalley

Quality control is of extreme importance here at SDF. I manually print all the garments, totes, etc that come out of the shop. So sadly there’s no machine I can blame things on haha. I work very hard at continuing to make sure that I provide the best quality possible to all my clients. Attention to detail is key. If that requires me to re burn a screen or even reprint an entire order (it has happened) I will do it, because I stand by my products and services. I want all of my clients to know that I value them and their brands, products etc so much. I want massive success for everyone I work with. Read more>>

Danietté Thomas

One of my biggest challenges over the last 12 months has been keeping, and in fact increasing my value, quality, and integrity, as my business has grown and gone from my 400 square foot living room to a 3000 square foot commercial property on one of the busiest corners in Downtown Savannah, GA. Controlling growth requires more than just yourself as the business owner. Read more>>

William Heartsill

For Texas Detailing Association (Texas DA) delivering high quality services is what makes the company stand out from competitors. As a company that offers several services such as routine mobile detailing, paint correction, ceramic coating, paint protection film (PPF), and window tint there are several factors involved to ensure that service quality exceeds customer expectations. Read more>>

Max Mentzer

Quality control in private chef events is imperative! I don’t think a lot of people understand why we charge the way we do and what actually goes on behind that. People are bringing in a chef and literally a restaurant into their home to experience a luxury service you can’t get in restaurants. Read more>>