Avsnitt
-
So many great ideas come from conversations, trade shows, podcasts, books, and videos. Ideas and epiphanies that will make your coffee shop better and solve problems that have plagued you and your team for too long. But how do you take the first step to apply those ideas why you feel you don't have the time.
On today's episode of Shift Break we will answer frequent question I get asked when I am speaking at a conferences and with clients, how do I find the time to do these things when I am already as busy as I am?
Good news, it is simpler than you think.
Related Episodes:
399: Encore Episode! How to Change Things in the Cafe 489: Tips for Creating a Resilient Cafe 498: 10 Small Things to Fix in Your Coffee Shop This Week SHIFT BREAK : Evolution Through Small StepsIf you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
-
We all say that guest experience is the most important thing. I would agree, but exactly what do we mean by this? In today's marketplace we are hyper focused on efficiency over effectiveness. The result is that what passes for what we believe makes a great coffee experience, is something unsustainable, ineffective, but flashy and largely based on a trend instead of truly fulfilling the core needs of a customer in our coffee shop.
Today we will be discussing what a truly meaningful guest experience needs to get right before skipping to the bells and whistles that are poor replacements for the basics done well.
In this conversation we discuss:
Customer desire for something that can fit into the fabric of their lives. Why the word 'experience' can mean many things, often leading to confusion. Meeting baseline expectations is crucial for customer satisfaction. Innovation and focusing on people, not just technology. How trust is built through consistent service and quality. Basic beverages should be executed with excellence. Hyper branding does not compensate for poor service. Unique experiences should come after mastering the basics. Customer experience is about hospitality and care. Why doing basics well transforms businessesRelated episodes:
430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference 489: Tips for Creating a Resilient Cafe 045 : Simple, Powerful Hospitality w/ Philip Turner 424: Developing Menu and Hospitality GuidesGet the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee
The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
Want a beautiful coffee shop? All your hard surface, stone, and brick needs!
www.arto.com
-
Saknas det avsnitt?
-
Every coffee shop hosts within its walls countless stories. The life that happens on the pltform of a cafe is just breath taking. This includes stories that showcase you and your team's values in action. Wil Guidara talks about these as legends that embody the and illustrate what we are all about. Be this as it may, stories somehow do not take up very much, if any, time or attention when we onboard, train, and talk about the work with our staff
On today's episode of Shift Break we will be talking about why you need to be paying attention to the moments in your cafe that demonstrate the real life applications of the t and values you espouse. Doing this as a discipline and rhythm will both deepen your appreciation for what your cafe creates in the lives of others and make it more likely those stories continue to unfold well into your shop's future.
Related Episodes:
Your Employee Handbook is Worthless
165: The Art of Deep Listening w/ Oscar Trimboli181 : Organizational Self-Knowledge
476: Founder Friday! The Story of Story Coffee w/ Don Niemyer of Story Coffee Co.
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
-
Translating coffee from one form to the next, and serving it in a way that further translates the value of that coffee into a rewarding experience for the drinker, is what the craft of coffee is all about. Today's guest has gone from translating languages to working full time in roasting and serving coffee and has some critically important insights to share from her journey.
We are talking with 2024 Brewers Cup Champion from Turkey, Nida Fetullahoğlu !
Nida has been in the coffee industry since 2017. From Ankara, Turkey, Nida had a different career before coffee where she studied english translation and interpreting in college and has translated 4 books into Turkish on different subjects. Nida started as a barista in a boutique coffee shop in Ankara and fell in love with it thanks to the people she met along her career. She has been roasting since 2020 and is currently working in Tetra N Roastery as a junior roaster. This year (2024) Nida became the Brewers' Cup Champion of Turkey this year and placed 18th in the world championship!In this conversation we discuss:
From Barista to Roaster and gaining deeper understanding The Challenges of Roasting and Retail Navigating Criticism and Building Resilience The Role of Teamwork in Competition Success Integrating Experience into Competition Routines Future Focus: Sustainability and Team Building in Coffee Bridging Traditional and Specialty Coffee Cultures together The Art of Translation in Coffee and CommunicationRelated episodes:
003: The Role of Mentorship in Specialty Coffee w/ Pete Licata 484: Demystifying Mentorship w/ Dr. Ruth Gotian, Author of "The Financial Times guide to Mentorship 382 : Hospitality, Innovation, and the Birth of a Brewer w/ Etkin Design Co-founders, Michael Butterworth and Özgür Jerdan. SPECIAL! | Coffee Fest NOLA 2024 w/ Turgay Yildizli of Specialty Turkish Coffee, Doron Petersan of Sticky Fingers Sweets and Eats, and Jonathan Riethmaier of Mammoth CoffeeGet the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee
The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
Want a beautiful coffee shop? All your hard surface, stone, and brick needs!
www.arto.com
-
The allure of easily producing documents and processes for your coffee shop through AI is strong. Using tools to support your business in a thoughtful way is one thing, but too many times I hear about people all but completely outsourcing the task that should be taken on by those who can create with nuance, to software.
On today's episode of Shift Break we will talk about what we lose when we use these to-good-to-be-true "solutions" and why the difficulty of creating effective systems, policies, and structures are a necessary part of growing a sustainable people-first business.
Related Episodes:
SHIFT BREAK: When Numbers Lie
SHIFT BREAK: Quality Still Matters
The Myth of Hands Off / Automated Leadership
You Can't Automate Quality
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
-
The impact of the coffee shop on the entire industry is astounding. The beauty and transcendence of a well run cafe offers excellence and care to staff and guests alike, and provides an accurate reflection and consistent channel through which people get to experience the work of farmers and all hands in the value stream. It is this idea, that the cafe is hugely consequential element in the thriving of people in coffee, that drive this podcast.
On today's episode we are reflecting on the podcasts last few years leading up to main episode 500 (actual count of all episodes is 900+!) and giving some insight and guidance into the role of cafe, how leaders need to pursue growth, and what it looks like to develop a business with integrity and relationships at the core.
Designing, planting, and cultivating a great cafe is a craft in and of itself. KTTS is here to help you along the way as you learn and grow with it.
Thank you for your support!!!
Related episodes:
100! Why YOU are the Key 483: Encore: 6 Essential Qualities of Coffee Shop Leaders 485: Your Shop vs The Industry - How to Free Yourself From Dependency SHIFT BREAK : Trends You Can Ignore 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the CafeAll your hard surface needs! Masters of brick, tile, and stonework for your cafe!
https://www.arto.com/
https://www.instagram.com/artobrick/
Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee
The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
-
Today on Founder Friday are exploring the story of Three Keys Coffee in a wonderful conversation with the founders, Kenzel and Tio Fallen!
Kenzel Fallen is Co-Founder and CEO of Three Keys Coffee. Originally from Cincinnati, OH, Kenzel received a BA in Economics from Duke University and an MBA in Finance from Rice University. After building a career as a management consultant and corporate risk manager within the banking and energy industries, she co-founded Three Keys Coffee in 2019 along with her husband, Tio Fallen. Kenzel is a Q-Arabica Grader and wears many hats for Three Keys, primarily focused on business & financial operations as well as strategic planning and growth initiatives.
Tio Fallen is Co-Founder and Director of Coffee for Three Keys Coffee. Originally from Decatur GA, Tio has a BS in Mechanical Engineering from Florida A&M University and MS in Mechanical Engineering from the University of Michigan-Ann Arbor. While working as an engineer in the energy industry, he began roasting coffee at home which soon expanded into a commercial venture that he started with his wife, Kenzel. His background in playing the trumpet for 15+ years influenced the branding and name of Three Keys, an homage to the valves of the instrument he picked up at the age of 8. He is a licensed Q-Arabica Grader and a licensed Professional Engineer (PE). Tio placed 9th overall in the 2023 US Roaster Championship Finals and 5th overall in the 2024 Finals.
Three Keys offers a more approachable and inclusive coffee experience through the sights and sounds of jazz culture, while remaining steadfastly committed to creating products that represent excellence and superior quality.
They are also focused on providing professional development opportunities for their staff and have recently opened up their first brick and mortar store, taking another step into caring for their coffee, and local community.
You are in for a treat!
We cover
The Convergence of Life Stories From Side Gig to Full-Time Passion Elevating the Familiar: The Story of Three Keys Coffee Balancing Science and Creativity in Roasting Receiving Feedback and Staying True to Vision Creating Range and Accessibility Transforming Employment and Developing Thought Leaders Nurturing Growth and Aspirations Building a Local Presence through a Cafe The Power of Authenticity in Business Maximizing Energy Links:
www.threekeyscoffee.com https://www.instagram.com/threekeyscoffee/Related Episodes:
423 : Founder Friday! w/ Danny and Michelle Quiroz of Reserva Coffee Roasters | McAllen, TX 310 : Founder Friday w/ Jelynn Malone and Beverly Magtanong of Mostra Coffee 156 : Founder Friday w/ Lauren Crabbe, Co-Founder of Andytown Coffee Roasters, San FransiscoThe world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
-
Workflow on the coffee bar is one of the most important things to design when considering how we will deliver excellent service and quality to our customers. Not only is it important to design your menu first and make the café design prioritize the production of that menu but you must also create clarity of responsibility within each station of that bar.
On today's episode of Shift Break, we will be talking about some principles for setting up effective station responsibilities behind the bar so that your staff not only have the have the best chance of success in serving the customer but also in helping on another during service.
Related Episodes:
SHIFT BREAK: Wrong Fit For the Role, or Wrong Fit For Your Business? 420: Design Meaningful Roles in the Cafe Leaner Teams, Better ResultsIf you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
-
Small things make a big difference in the coffee shop. Trouble is, that we tend to procrastinate addressing the natural falling away of doing small things well as we get busier, and those little actions and habits that create excellence end up atrophying causing big problems that are almost untraceable back to their small source.
On today's episode I am going to be giving you 1 small things to challenge yourself to fix in 7 days. That's right, one week to fix of begin the process of fixing 10 things that, when taken care of will help customers love your business more, or when not cared for will sow seeds of doubt and resentment in your customer's minds.
Will you and your team take on the 10 things in 7 days challenge? If you do I want to hear from you. How did it go? What kinds of positive change did it create?
I'd love to shout out you and your cafe on the show.
Have fun and don't forget to listen to the below related episodes as well.
Related episodes:
307 : 10 Simple ways to Level Up your Coffee Shop 399: Encore Episode! How to Change Things in the Cafe 191 : Retraining your Staff on new Standards 406 : Five Ways to Immediately Improve Your Coffee Quality The Counterbalanced Barista SHIFT BREAK : Evolution Through Small StepsGet the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee
The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
-
We all work hard and face challenges in the cafe. The way we interpret the effort put in to the work of running a coffee shop will determine both the quality of the shop and our own ability to sustain our energy and effort. The truth is consistent effort is a normal and necessary investment that keeps life flowing through the business.
On today's addition of shift break we are going to follow up on our previous episode from a couple years back and add more detail and perspectives.The goal is to help clarify the difference between dysfunction and needed effort and how leaders and employees alike can embrace this work to better themselves and the shop to provide the next level of experience for the customer. This all ultimately helps the whole supply chain as we become resilient and energized to give consistent excellence in our coffee shops.
Related episodes:
Hard Work is Hard When Patience is not a Virtue In Praise of Long Term Imperfect Employment 355: Baristas! 6 Essential Qualities to Get Yourself Hired 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career Long-game Management Reasonable Expectations 135 : Stay Motivated in the midst of Difficulty 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 253 : Mindsets that Sabotage SuccessIf you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
-
The first place you're going to see burn out in the coffee bar is in the position of management. These lucky people are not only given the task to lead the team and serve them with their role, but they are also accountable to their bosses, creating a feeling of being caught between two different groups that they have to please in their work.
Almost without fail I am asked by managers over email or at conferences some version of the same question related to being frustrated at the lack of action from their boss, or that their boss is taking actions that are frustrating to them and to the team. These folks want to figure out how to navigate these situations that can often be demoralizing and creates tension in the café.
On today's episode, I am going to answer a few questions that have been sent to me that are related to this topic in hopes of creating some clarity and giving you some insights and next steps to take if you happen to find yourself in that place.
Questions we address:
How can a lead barista or shift lead effectively navigate a situation where an owner consistently undermines their authority? What strategies can help build trust between the owner and the staff?” What are some effective ways to communicate with an owner who is very particular about small details, to help them see the bigger picture and trust their team What are some constructive ways to address conflicts with an owner, especially when it feels like their approach is demotivating or causing unnecessary stress among the team?Related episodes:
141 : The 27 Challenges Managers Face w/ Bruce Tulgan 475: Essential Tools for Cafe Management 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 373 : The Owner’s Role: 5 Behaviors for Effectiveness 483: Encore: 6 Essential Qualities of Coffee Shop Leaders Study the RulesGet the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee
The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
-
Welcome to Part 2 of this special Coffee Fest live on the show floor episode! Interviews from Los Angeles 2024!
Los Angeles was so amazing and we got to sit down with 4 amazing coffee professionals who were presenting at this show.
Today we will be focusing on improving your coffee and training skills with two experts! Anna Gutierrez and Sandra Elisa Loofbourow!
Anna Gutierrez
Beginning her coffee career in 1997 as a barista, Anna currently manages the Barista 22 line of syrups, sauces and powders. Having extensive experience working with distributors and national coffee chains, she’s an expert in product selection, marketing and branding, R + D of specialty coffee products, training and has a consistent passion for beverage development.
Anna has presented at Coffee Fest shows since 2005, has been a certified United States Barista Championships and former Coffee Fest latte art judge, can be seen emceeing a variety of coffee events nationally and holds several Signature Drink Competition titles. She has also authored multiple coffee publication articles, is a Barista Guild of America member, is an SCA Level 1 Certified barista and was also co-featured on Barista Magazine’s April, 2012 cover.Anna and got to talk on the show floor about barista basics. What has changed? What is the same? What is most effective? Anna is incredibly gifted and skilled in teaching so I know this will be a great value.
Link:
https://www.barista22.com/
LinkedIn:
https://www.linkedin.com/in/annagutierrez/
Sandra Elisa Loofbourow
Sandra Elisa Loofbourow is a certified Q Instructor through CQI, a seasoned green buyer, roaster, barista, and published author. She was a founding Director of The Crown: Royal Coffee Lab & Tasting Room, and am co-host of the bilingual podcast Cafetera Intelectual. Sandra is dedicated to creating a sustainable, ethical, and quality-focused coffee supply chain and offers numerous classes and workshops to help you learn to assess and describe coffee.
At Coffee Fest she taught a class on expanding your coffee vocabulary and we got chat on the show floor all about how you can take steps to do that very thing in your coffee business.
Links:
https://www.sandraloofbourow.com/
LinkedIn:
https://www.linkedin.com/in/sandra-elisa-loofbourow-b8979333/
Related episodes:
048 : How to taste coffee w/ U.S. Cup Tasters Champion, Steve Cuevas! RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow 339 : What Good Barista Training Produces 313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle CoffeeSponsor:
www.coffeefest.com
-
Welcome to Part 1 of this special Coffee Fest live on the show floor episode! Interviews from Los Angeles 2024!
Los Angeles was so amazing and we got to sit down with 4 amazing coffee professionals who were presenting at this show.
Today we will be focusing on what amounts to a couple of mini-Founder Fridays with 2 cafe owners in the LA area providing ground breaking spaces and service!
Shanita Nicholas
While practicing law at the same law firm, Amanda-Jane Thomas and Shanita Nicholas became friends. Eventually, the two women also became business partners, their dreams and passions converging into the creation of Sip & Sonder.
Shanita’s law practice has focused on general corporate start-up and venture capital financing work. She holds a B.S. in chemical engineering from the Columbia School of Engineering and Applied Science and a J.D./M.B.A. from Columbia Law and Business Schools. She became a Certified Q Grader for Arabica Coffee summer 2023.
Established in 2017 in Inglewood, CA, Sip & Sonder is a global Black women-owned coffee brand with a portfolio of coffeehouses, a coffee roastery, and digital content spaces.
Link:
www.sipandsonder.com
Elisa Hoyos and Leo Abularch
Picaresca Barra de Cafe opened its doors inside of a mini mall complex located on the far south corner of Boyle Heights right in the middle of the pandemic. Their journey began in an unlikely place, hidden, with no visibility and minimal foot traffic, but they managed to stay afloat. '
Today they occupy a larger space with a full kitchen and an off site roasting operation providing world class hospitality and service to their beautifully diverse neighborhood in Boyle Heights.
Their coffee is truly some of the best in the city and I am thrilled to get to sit down with Leo and Elisa to talk about their journey.
https://www.barrapicaresca.com/
Related episodes:
337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles 423 : Founder Friday! w/ Danny and Michelle Quiroz of Reserva Coffee Roasters | McAllen, TX 236 : Founder Friday! w/ Meil Castagna-Herrera & Curtis Herrera of Cafe Corazon! 348: Founder Friday! w/ Benito Burmudez of Cafe Unido, Panama City, Panama! 352: Music, Culture, and Coffee w/ Hip Hop Artist, Propaganda 488: Founder Friday! Honoring Coffee’s Root w/ Bartholomew Jones of Cxffee Black! 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan 279 : Founder Friday! w/ Daniel Brown and Nephthaly Leonidas of Gilly Brew BarSponsor:
www.coffeefest.com
-
We have to overcome many challenges in the day-to-day operations of the coffee shop. Some of these challenges are inevitable, and our ability to grow from our experiences with them is a mark of maturity that we can celebrate, but many challenges are unnecessary, and in celebrating our abilities to overcome them we unintentionally might be normalizing the dysfunction.
On today's addition of shift break, we are going to be talking about why we should avoid celebrating wins that happened as a result of operational dysfunction or from toxic expectations and how to give our best energy to celebrating the functional and quickly addressing the dysfunctional.
Related episodes:
Stop Glorifying Chaos Introducing Chaos SHIFT BREAK: Respecting Your Barista's Professional Boundaries SHIFT BREAK: Don't Manage by Crisis SHIFT BREAK: You Don't Want LoyaltyIf you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Key Holder Coaching Group Applications are Open!
APPLY TODAY!
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
-
Much of what gets written regarding the reasons behind declining standards in the coffee shop focuses on the leadership and what they can do to facilitate success. Here at KTTS there are dozens of interviews and solo episodes dedicated to this very thing. But what does not get so much air time is the reality that if we are to see a rise in standards of leadership, we must also call for a rise in personal professional work standards from staff.
Culpability for the miserable state of coffee service goes both ways and often it is the leaders avoidance of dealing with toxic employees that keeps them employed thus allowing their negative influence to sabotage the success of the business, the team, and, in fact, the whole industry whose reputation is built from the interactions consumers have with "professionals".
Today on this solo episode we will be exploring the reasons why so many owners refuse to deal with toxic employees in the cafe in favor of a misguided notion of giving perpetual grace that is more enablement than kind gesture. We will also talk about what is needed if we are to make progress in the business of coffee shops. High standards are not just for owners and managers, they are for all and it is time we started creating environments that reward and recognize great work, while also not tolerating corrosive behavior and attitudes, be ti from leaders or employees.
Related episodes:
331 : The 7 Deadly Sins of my Career 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 483: Encore: 6 Essential Qualities of Coffee Shop Leaders 368 : Walking the Line Between Leadership and Friendship Things the Owner Can't do for You SHIFT BREAK : Candid Advice for Baristas, Managers, and Owners SHIFT BREAK: How to Take Criticism as a Barista SHIFT BREAK: Evil Owners and Lazy BaristasKey Holder Coaching Group Applications are Open!
APPLY TODAY!
Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee
The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
-
The things we learn in community with others can have a profound impact on both us and our businesses. Certainly learning by yourself is a good thing, but there's just something about having a group of people who have your back and have been where you are and are your peers that creates a different dynamic where you can have accountability encouragement insights and be challenged on your assumptions all in the same conversation.
In short, it's transformational.
Today in this brief recording I want to talk to you a little bit about the behind the Key Holder Coaching Groups that we launched last year how they work, and why joining us in these conversations in community might be the best thing for you as an owner to help you grow and gain clarity in the midst of an often chaotic and isolated existence.
There is only one week left as of today's recording date of September 9, 2024 to sign up for the fall groups!
You can find the link below that will take you to an application to fill out. From there we can have a conversation and you may just find yourself joining us in these dynamic conversations in the next six months.
Click below to learn more or just reach out to [email protected]
Key Holder Coaching Group Applications are Open!
APPLY TODAY!
-
Marketing is designed to get you to buy. It is something we all do in our businesses. In fact, to not market is to do the customer a disservice in that they will not be aware of the possibilities your product may have for their business. That said, sometimes marketing goes too far and without a well exercised discernment muscle we can fall prey to claims that do not, or can not, come to fruition.
Today on Shift break we will be breaking down the landscape of marketing promises and why it is critical for you to take it all with a gain of salt in order to make the right decision for your cafe and your people.
Related episodes:
321 : Marketing and Moral Injury w/ Josh Tarlo of Kiss the Hippo 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 184 : Making Great Business Decisions w/ Dave Stachowiak 485: Your Shop vs The Industry - How to Free Yourself From DependencyIf you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Key Holder Coaching Group Applications are Open!
APPLY TODAY!
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
-
To me, there is something special about the closing shift. Yes there is a lot of work, but there is an honor in tending to the place that just that day made such impact on so many. For most though (including me) the closing shift is at first just hard work that feels far from the world of coffee that drew us to work in the shop or open the shop in the first place. But in this mundanity is an opportunity.
Today we are going to be sharing a classic episode where we talk about how to not only love the closing shift but how to shift the way you think about the difficult, thankless, and common work that undergirds the whole of the cafe.
Related episodes:
Things the Owner Can't do for You Using Slow Times Well as a Barista Hard Work is Hard SHIFT BREAK: Focusing on the Whole, Not the Part Work AlchemyKey Holder Coaching Group Applications are Open!
APPLY TODAY!
Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee
The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
-
There are many great coffee shops and roasters in this world. What makes a great cafe in my mind is intentionality, a focus on kindness, consistency, hospitality, and quality as a pursuit in service of those things. Living in Louisville, KY I am fortunate to be only 2 hours away from one of my favorite places that I feel has consistently exemplified those virtues.
Crema Coffee Roasters!
Today on Founder Friday we get the pleasure of talking with the co-founder of Crema Coffee Roasters, Rachel Lehman.
In 2008, Rachel Lehman, a coffee professional with over a decade of experience in barista and management work, along with her husband Ben, founded Crema Coffee. The beginnings of Crema was born from their shared midwestern work ethic and determination to carve out and cultivate something that would endure and have a lasting positive impact.
From their first small cafe - to taking on roast - to now having 3 cafes, a thriving wholesale program, and many national and local awards to their name, the dream has been to create a business that provided hospitality and great coffee for their community and learning opportunities for baristas and staff.
Crema has grown to not only fulfill those dreams multiple times over, but has also made a large impact on the greater industry with the example it sets as a zero-waste cafe and a roastery that exemplifies intentionality and consistent holistic focus on relationships.
In this conversation we explore the early years and the start of Crema and learn about how this business has scaled and grown with integrity, consistency, and hospitality as the foundation
We cover
Starting and Growing a Coffee Business How coffee and music share similarities in terms of practice and discipline. Why defining a clear mission and values is crucial for a successful coffee business. Aligning company culture with the customer experience is essential. How building a strong team of leaders and coaching them is key to success. Alignment as a crucial component for effective cross-departmental leadership. Finding the right balance between bringing in outside talent and maintaining company culture is a challenge. Cleaning and Hospitality in the Coffee Industry Understanding Every Position in the Company Delegating Tasks and Hiring Managers Scaling the Company and Giving Opportunities Staying True to Company Identity Amidst Competition The Key to Crema's Success: Consistency and Reliability Links:
www.crema-coffee.com @cremacremaRelated Episodes:
380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga’s Coffee Roasters 273 : Founder Friday w/ Anne Lunnel and Charles Nystrand of Koppi Coffee Roasters, Helsingborg, Sweden 177 : Founder Friday w/ Jonathan Pascual of Taproom Coffee and Beer in Atlanta, Georgia 188 : Founder Friday w/ Jon Allen of Onyx Coffee Lab 156 : Founder Friday w/ Lauren Crabbe, Co-Founder of Andytown Coffee Roasters, San Fransisco 145: Founder Friday w/ Red Rooster Coffee Roasters co-founder, Haden Polseno-HensleyInsights, perspective, accountability, and growth are just a few of the benefits that have changed lives through consulting, workshops, and trainings. For the last few years I have wanted to bring to more people, that same kind of transformational experience in a small group setting and now we are now ready to begin! I have personally been in a group for podcasters for the last 6 years and have also hired coaches, consultant, and been a part of an online community. It has all been indescribably transformational.
Key Holder Coaching Groups will be hosted by Chris and consist of a curated group of 5 coffee shop owners. We will meet together 2x per month for 2 hours over a 6 month period. This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business. In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives. Key Holder Coaching members will have access to each other via the Circle.so community appKey Holder Coaching Group Applications are Open!
APPLY TODAY!
Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee
The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
-
Designing your coffee shop can be one of the most exciting parts of the opening or scaling process. Exciting, that is, until we come up against resistance to our great ideas in the form of space limitations, quirks, historic preservations, zoning, etc.
On today's Shift Break we will be talking about how we can embrace the limitations and constraints of our spaces in a way that moves us from frustration to actually being energized and confident in our unique cafe.
You should listen to these episodes next:
SHIFT BREAK : 2 Tips for Bar Design 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 240 : What to do before your Build your Bar Are You Open? 169 : Designing the Guest Experience w/ Dr. Lisa WaxmanIf you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Key Holder Coaching Group Applications are Open!
APPLY TODAY!
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
- Visa fler
