{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/5f2c06a48c588b5a529cdf0b/6614499cfcf850001656cffd?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Scaling Specialty – Part 3: Small is beautiful, but can big be better?","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/5f2c06a48c588b5a529cdf0b/1712610720438-83e884c53ac7a08db0aed2d4bdaa7b1d.jpeg?height=200","description":"<p>In the final article of this mini-series we share reflections from people that have scaled specialty coffee chains, plus add some ideas of our own.</p><p><br></p><p>View the full mini-series at https://unitedbaristas.com/articles/series/specialty-coffee-chains/</p>","author_name":"United Baristas"}