It's Founder Friday! I am so thrilled to feature people who have become friends through getting to know them at coffee vents over the years. They have launched their own coffee house and made something as unique as they are themselves.  Nicolas and Krystal Tanaka are siblings and the proud owners of Kohiko Coffee House, located in Sugar Land, Texas. They’ve combined their unique backgrounds and extensive experience in the coffee and food & beverage industries to create a space that brings quality coffee and Japanese hospitality to the Houston community. Nic, the visionary behind Kohiko, shared his passion and vision for the coffee house after his first trip to Japan. He had already begun his journey as a barista in a specialty coffee shop in Sugar Land. He approached Krystal with the idea during her time pursuing her MBA, which led to them working together on an entrepreneurial project in her final semester. This is where they saw that their passions and strengths complemented each other. As Peruvian and Japanese Americans, they felt particularly connected to bringing something unique and special to Sugar Land. They honed in on the idea of bringing quality coffee with Japanese hospitality to Houston. After Nic became a two-time Coffee Fest World Latte Art Champion and Krystal graduated from her program, they chose to pursue this endeavor together. Their family has always inspired and motivated their journey. Their grandfather, Roy Tanaka, an entrepreneur who instilled Japanese values and compassion, played a key role in shaping their vision. Their youngest brother, Kenji, continues to inspire them as he makes a name for himself in the coffee world. They are grateful for their community who helped motivate and encourage them to turn their dream into a reality! Today we are exploring their story in 2 parts.  First we talk with them on their first day being open.  Next we catch up with Nic and Krystal after five months of operation.  These conversations presented back-to-back give us deep insight into the values, vision, plans, and life of the business from conception to full open and growing.  I love the whole Tanka family and after you listen to today's episode I think you will too! Enjoy! We discuss:  The journey to deciding to open a shop The Challenges of Being Your Own General Contractor Embracing Japanese Hospitality and Quality The Importance of Transparency and Openness in Service Building a Positive Work Environment through Communication Exceeding Expectations on the First Day Navigating Personal and Professional Life The Impact of Viral Success Adapting to Demand and Building a Team Why transparency and openness are key aspects of service Scaling Operations: The Ice Dilemma Strategic Growth: Balancing Innovation and Stability Resilience in Entrepreneurship: Staying Grounded Links:  www.kohikocoffeehouse.com Instagram: @kohikocoffeehouse   Related and Recommended Episodes:  396 : Founder Friday: Before + After Edition! w/ Jonathan Pascual of the Newly Opened Opo Coffee.   Founder Friday! w/ Adam Obrátil of Industra Coffee, Brno, Czech Republic' 150 : Founder Friday w/ Kyle Wells of Torpedo Coffee, Denver, CO : Before & After Episode 489: Tips for Creating a Resilient Cafe 240 : What to do before your Build your Bar  

Did you know that, in spite of all the work you do for others, the sacrifices you make to run your business and do what you can for your staff, plus the positive impact on your community,  the you are ACTUALLY evil and/or complicit in the demise of coffee and the people in coffee?  Well,  if you listen to the conversations, articles, and headlines being created about you by people who don't know you and the details and nuances of the work you do, you'd be tempted to take on that accusation and guilt as statement of fact and forget about the good work and proof to the contrary in a bid to chase social standing among people whose job it is to find fault above all else. Not a great idea.  Today on Shift Break we will be talking about why it is critical that you choose to participate in and give energy to the right conversations so we can create virtuous cycles instead of downward spirals.  I am thankful for you all and the good you do for people through coffee everyday! Related episodes: Faithfulness and Honesty SHIFT BREAK: Minding Our Business Thankfulness and Giving Energy to the Positive Your Peers are not Your Customers Priorities and Deep Thankfulness 485: Your Shop vs The Industry - How to Free Yourself From Dependency INTERESTED IN CONSULTING AND COACHING? 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  

Coffee brings people together for all sorts of reasons. One of the beautiful ways coffee is used is as a vehicle for change in areas of our world that desperately need it. Nowhere is change more needed than in the realm of human trafficking and exploitation.  I am thrilled to talk with a couple of professionals on the front lines of this fight. We are talking with Jenny Barber and Jake Jiron of Talitha Coffee Roasters! Jenny Barber, Cofounder of Talitha Coffee Roaster has spent the past 14 years becoming an expert on the topic of Human Trafficking. Determined to make a positive difference after witnessing the devastating, intergenerational impact of the issue from a young age Jenny founded Talitha Coffee Roasters.  Their mission is to end Human trafficking and support survivors, one sip at a time. They do this By creating job opportunities, providing support for survivors of human trafficking, and partnering with experts as well as individuals and organizations seeking to benefit others.  Jenny herself is a survivor of childhood exploitation. Today, she’s a mother of 6, college graduate, business and non-profit leader, and tireless advocate.  Jake Jiron, originally from Bakersfield, CA, began his journey in specialty coffee in 2016 after graduating from San Diego State University. Starting as a farmer's market pop-up coordinator, he quickly expanded his roles to include admin tasks, invoicing, delivery driving, and ultimately transitioned into sales. Over the past seven years, Jake's focus has been on selling coffee and managing wholesale customers, turning his passion into a dedicated career. Inspired by the mission and vision of the company, he knew he wanted to be part of something bigger that made a tangible difference in people's lives. Believing he could use his skills to support those in need of employment and opportunity, he made the decision to join Talitha Coffee.  In this conversation we discuss:  Building a Business with Purpose: The Talitha Model Creating Employment Opportunities for Survivors The Importance of Quality in Coffee and Mission Alignment Navigating Relationships with Wholesale Accounts Training and Supporting Survivors in the Workplace Empowering Survivors Through Care Plans Onboarding and Workforce Readiness Celebrating Growth and Skills Development Fostering Long-Term Relationships Partnerships for Impact and Support Links: www.talitha.com Instagram: @talithacoffeeroasters    Related episodes: 106 : Changing Lives Through Coffee w/ Pamela Chng of Bettr Barista Founder Friday! Youth, Foster Care, and Human Connections Through Coffee | w/ Miah Sommer of Astute Coffee in Omaha, NE 334 : How to Approach Deescalation w/ Melissa Tucker of Mind Over Matters and Pathways to Peace 180 : A Conversation with Rugid Grind Founders, Brian Washington and Averett Barksdale 192 : Freedom through Coffee w/ Esther Hope-Gibbs of Manumit Coffee 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs!  www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Ah the age old debate. Should you hire someone who is experienced working in coffee? On onhand they have skills that may be helpful and on the other they might have bad habits you need to address.  Or should you hire someone without experience? Their first exposure to coffee will be at your shop and you get to train them up on your standards from the start. At the same time they ma take longer to train and could experience bore inertia getting used to the work a coffee shop requires Today on Shift Break we will be talking all about how to decide between potential employees with varied experience backgrounds so you have the best chance of hiring the right person for the role.  Related episodes: SHIFT BREAK: Minding Our Business SHIFT BREAK: Hiring based on Staff Preference vs Business Needs SHIFT BREAK: Wrong Fit For the Role, or Wrong Fit For Your Business? Raising Your Hiring Standard INTERESTED IN CONSULTING AND COACHING? 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  

When you think about the things that make the biggest difference in culture, hospitality experience, staff morale and the profitability of your coffee shop, you would be forgiven for being overwhelmed. There are so many moving parts in food and beverage operations it's hard to know what lever to pull to make a difference. Well the good news is that, according to today's guest, when you apply focus and systems to the most critical 30% of those areas that make up you cafe, you will transform the business and go from striving, to thriving! I am very pleased to welcome to the show, Preston Lee of The 30% Rule!  With over 20 years in the business and being a part of 25 restaurant openings, Preston is on a mission to help independent restaurant owners gain the knowledge and best practices on how to best train, lead, and nurture their staff to build a robust culture. Ultimately leading to the highest level of consistency and customer retention.  Today we talk with Preston all about how some hard lessons learned early on in his carrier shaped him and what he does now to help hospitality businesses with their culture, sales, training, and quality.  This is a really motivating talk that I hope focuses you on the right areas to make the biggest difference in your coffee shop.    In this conversation we layout the plan for: The Importance of Training and Development Systems and Structure in Hospitality Setting Expectations and Accountability The Importance of Systems for Job Security Focusing on the 30% That Matters Expectations for Turning Around Operations Training as the Key to Change Links: Instagram: @the30rule Instagram: @the_30_rule www.the30percentrule.com Related episodes: 330 : Establishing Systems in Your Coffee Shop 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference 453 : The Craft of Operations 339 : What Good Barista Training Produces 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs!  www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

In recent weeks Starbucks has announced it will no longer charge for plant-base alternative milks. This comes after efforts from activists claiming discrimination. Starbucks aside, the conversation about up-charging for alt milk has been going on for a while now with people who feel strongly on either side of the topic.  Today on Shift Break we will be talking about whether or not you should be charging for alternative plant based milk options, how to approach this from a practical business perspective, why it's not a great idea to be so obsessed with what major retailers do, and how not to be bullied or guilted into conforming but rather make sound decisions.  Related episodes: 184 : Making Great Business Decisions w/ Dave Stachowiak 181 : Organizational Self-Knowledge 223 : Building a Financially Resilient Business w/ Andrew Carroll 136 : Nourishing the Barista’s Soul: A conversation w/ Deb Kaminski of Pacific Natural Foods 485: Your Shop vs The Industry - How to Free Yourself From Dependency   INTERESTED IN CONSULTING AND COACHING? 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 way customers and staff experience our cafes is based many experiences and moments taken together to form what they know as our culture or brand. Each experience can be broken down into many different parts that happen within even one visit and the smart operator knows that unless there is a plan set up ahead of time for how we want those moments to go, then we will provide less than stellar service. The customer loses out on experiencing our best, and we lose out on keeping good customers and good staff.  Today we are going to be talking about a few critical workflows I believe every coffee bar needs to have detailed nd trained on in order to serve people very well every day. Take this episode as an assignment and go create these for your shop as soon as you can! Include the staff and launch these as guiding processes so your coffee shop will thrive.    In this conversation we layout the plan for: Menu Workflows Change workflows Customer Experience workflows Related episodes: 399: Encore Episode! How to Change Things in the Cafe 307 : 10 Simple ways to Level Up your Coffee Shop 291 : What to do if Your Baristas Wont Listen to You 191 : Retraining your Staff on new Standards 424: Developing Menu and Hospitality Guides 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner 058 : Holiday Hospitality 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs!  www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Training your staff is easily one of the most important things to get right if you want to set them up for success and make sure your customers are getting a great experience every time. Every place has their own way of doing training and most of it is cobbled together from different sources in a desperate bid for a positive outcome. The result if all to often a staff that is under prepared, frustrated leadership, and guest experiences inconsistent standards.  Today on Shift Break we will be talking about the absolute best way that every coffee bar should be training their staff in order to bring provide excellence day in, and day out. I know that seems like a big statement. All coffee shops? Yes, I truly believe and have seen time and again, that if you apply this approach in your shop you will see a real and substantial improvement in morale, consistency, and quality   Related episodes: 235 : 4 Tips for Training your Staff 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 301 : Hiring and Training for Excellence 339 : What Good Barista Training Produces 191 : Retraining your Staff on new Standards 178 : Training Masterclass w/ Emma Haines of London School of Coffee and Caffeina Consulting 130 : Anne Nylander | Training Principles for Specialty Coffee Professionals SHIFT BREAK: Detail Oriented Staff Starts With You You Need to Prioritize In-House Training! 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  

Innovation and an obsession with what is "new" has long been a primary force capturing the imagination of coffee pros and entrepreneurs. Trouble is that the novel and new, while it may be good at grabbing or capturing attention, is not great at keeping and sustaining us, or our businesses for that matter. In fact, innovation and constantly looking for something have the opposite effect than what it seems to promise.  Enter the idea of maintenance over innovation and everyday excellence. I recently came across a post from today's guest on linkedIn detailing his thoughts on this and I knew immediately we needed to bring him back on the show to talk this out!  I am thrilled to welcome back to the show Maxwell Colonna- Dashwood!  This will be a very conversation that will illuminate the path that I believe all of us need to be walking in the coffee shop space. As always, Maxwell's keen insights serve as a guide and a resource to better shops and better coffee.  In this conversation we discuss: Innovation vs. Maintenance in Coffee The Importance of Hospitality in Coffee Shops Understanding the Value of Consistency Important Shifts in Innovation Perspectives The Role of Personal Identity in Coffee Innovation Why we need to focus on the fundamentals in coffee shops Navigating Staff Dynamics + Customer Experience Balancing Innovation and Consistency in Coffee Shops Customer Engagement in Hospitality Long-Term Vision in Coffee Shop Operations Links: www.maxwelldashwood.com @mcolonnadashwood   Related episodes: 339 : What Good Barista Training Produces SHIFT BREAK: Defining Excellence and Success SHIFT BREAK: Pull Out The Fridge 480: Focus on What Your Customers Love Three Questions for Better Cafe Decisions SHIFT BREAK: Don't Focus on Coffee   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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs!  www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

Today on Founder Friday we go to Azerbaijan to talk with the founder of a coffee shop and roastery that is at the heart of the national specialty coffee movement, Parvix Dadashov, of Untied Coffee Beans! Parviz is Founder and CEO of United Coffee Beans project, a trailblazing coffee business in the realm of specialty coffee in Azerbaijan. Parviz graduated from Tourism and Management University and has accumulated invaluable experience in the dynamic Food & Beverage sector. As a visionary entrepreneur, his journey with United Coffee Beans began in April 2017, where he set out to redefine coffee experiences in Azerbaijan. United Coffee Beans is a community, an experience, and a journey. The business revolves around the meticulous import, roasting, and distribution of specialty coffee beans in Azerbaijan. As pioneers of the Third Wave Coffee Movement in Azerbaijan, they are committed to delivering freshly roasted specialty coffee that consistently delights the senses. They do coffee equipment distribution, importing top-tier products for our local market. AND they run United Coffee Academy where they share knowledge and expertise, contributing to the growth of the local industry and fostering the skills of aspiring baristas. This was a really cool conversation hearing his evolution in the world of hospitality and how he built this business to create community and unite people through coffee! We cover  Parviz's journey into coffee from a summer job and evolution through tourism and hospitality  Founding United Coffee Beans to introduce specialty coffee to Azerbaijan.  Overcoming skepticism due to his country's strong tea culture. Education and community engagement as keys to building a coffee culture. Creating a welcoming environment for customer experience. The importance of storytelling in coffee. Bridging tradition and innovation in coffee culture.  The potential of the coffee community of Azerbaijan   Links: Instagram: @unitedcoffeebeans Website: https://www.ucb.az/az   Related Episodes:  434 : Founder Friday | Leo Ferreira | Puzzle Coffee Shop, Tanzania! 364 Founder Friday w/ Sarah Alakeel of Hjeen Coffee in Saudi Arabia 332: Founder Friday! w/ Iman Kusumaputra & Putri Yulandari of Kopikalyan, Jakarta, Indonesia 171 : Founder Friday w/ Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India

Well, kind of...Coffee is great! Keeping it consistently great in the shop is a challenge and there are many tactics and tools to apply in learning more about coffee and applying what we learn in the shop. But what happens when we allow our pursuit of more coffee knowledge become a distraction from focusing on needed areas of improvement and maintenance in the cafe?  Today on Shift Break we will be talking about how our focus on coffee, while needed to a degree, can become an escape from confronting, focusing on, and growing in other very important areas of the business and the relationship with people we manage in the shop. Stay tuned for a new episode next week with returning guest Maxwell Dashwood talking about the need for maintenance of excellence in contrast to our pursuit of innovation and novelty.  Related episodes: SHIFT BREAK : Trends You Can Ignore 502: Creating Meaningful Coffee Experiences 469: Unremarkable Hospitality and Cafe Terroir SHIFT BREAK: Reassessing Growth 390 : 7 Ways to be Consciously Competitive 275 : The Changing Landscape of Cafe Spaces w/ Dr. Jennifer Ferreira 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner 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 coffee industry, specifically the coffee shop, has been changing. Trends and fads come and go, but movements are born from a collective need to evolve and mature toward a better way of operating professionally. It is not the trends that you need to worry about not getting in line with, but the movements.  Today we will be covering five areas that have been changing in the coffee shop sector that I believe every owner and operator needs to embrace. These areas cover a virtually all corners of your business from the coffee itself, to the people making it, and how you lead and grow as a leader.  In this conversation we discuss: Embracing the Five Movements in Coffee   Prioritizing Hospitality in Coffee Shops   Building Social Identity and Online Presence   Creating Accessible Coffee Products   Focusing on Customer Success   Reforming Leadership in the Coffee Industry Related episodes: 502: Creating Meaningful Coffee Experiences 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference Building an Accessible Coffee Menu w/ Joe Marrocco 6 Truths About Power 069: Hosting Consumer Coffee Classes 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 Want a beautiful coffee shop? All your hard surface, stone, and brick needs!  www.arto.com Follow on Instagram! @Artobrick .... and tell them Chris sent you!

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 Steps 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  

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 businesses Related 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 Guides 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   Want a beautiful coffee shop? All your hard surface, stone, and brick needs!  www.arto.com  

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 Trimboli 181 : 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 Communication Related 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 Coffee   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   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 Cafe   All 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 Fransisco   The 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 Results   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  

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 Steps   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  

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 Success 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 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 Rules   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  

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 Coffee   Sponsor: 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 Bar   Sponsor: 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 Loyalty 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 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 Baristas   Key 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 Dependency 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 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 Alchemy Key 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 @cremacrema  Related 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-Hensley   Insights, 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 app Key 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 Waxman 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 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      

What is the "Best" coffee shop? As long as coffee and coffee shops have been around, us humans have been rather preoccupied with what the best coffee of coffee shop is. We have our own personal scale of judgment, then there are local popularity contests put on by city papers. Most famously over the past decade or two we have developed barista, brewing, coffee shop, and cupping competitions to determine quality. All of this is to my mind, not just to try to figure out "the best", but to extol virtues we desire to see continued in that category assuming that if they do then it will be a net gain for everyone seeking consistent enjoyment.  Today on the show we get to talk about nature of this construct, why it is a bad thing to base your business on, how we can put the idea of being "the best" into its proper place in our minds so it does not become a distraction from the ways we can truly find fulfillment and meaningfulness in our work serving coffee.    Related episodes: 454: Creating a Vibrant Coffee Bar w/ Charles Babinski of Cafe 143 in Sydney, AUS 433: Winning Staff and Customer Loyalty 390 : 7 Ways to be Consciously Competitive 485: Your Shop vs The Industry - How to Free Yourself From Dependency SHIFT BREAK: Minding Our Business 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood Key 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  

Getting into coffee and then pursuing it as a career takes your through a few different phases of maturation. One of the first phases is where you focus only on one very specific thing to the detriment of many others. For me, the world could be on fire, but as long as I was behind the espresso machine and dialed in, all was good. Or so I thought.  On today's Shift Break we will be talking about why it is necessary for coffee professionals in the cafe to focus on the whole cafe and the experience guests have in it, not just one small part of that big picture.  Recommended episodes: Excellence In The Things We Hate The Impact of Absence The Currency of Urgency Working Clean : Tips for keeping the bar looking and working well while you work 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 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      

When you start a business, pretty much all your attention goes to getting it up and running and then to keeping it going and growing it over the hopefully many years of its life. What we often do not plan on or put energy into how we will exit the business. Whether it is passing it on to or selling it outright, many are ill prepared to make this transition and when they do want to sell or exit, are left with very few options and a business that is not sellable.   Today we are going to be covering the ins and outs, of what it takes to prepare yourself and your business for this future transition. I am so pleasded to welcome to the show, Aaron Friedman of Guideposts.io.   Aaron Friedman is a seasoned business leader with over two decades of experience spanning information technology, startups, venture capital, and acquisitions. Hailing from El Paso, TX, Aaron's passion for innovation was cultivated early on in his grandfather's machine shop working on racing engines. With a history of founding and selling companies across the globe, Aaron now specializes in acquiring and transforming companies. Beyond his professional pursuits, Aaron dedicates his free time to mentoring local entrepreneurs with Score.org, restoring classic cars, and indulging in his fascination for sailing. He has a proven track record of driving operational excellence and navigating complex business landscapes and is counted on as a trusted partner for navigating business exists.  We cover The Silver Tsunami and the Impact on Business Exits The Importance of Profitability and Building a Strong Foundation Delegate or Die: The Need for Delegation and Focus on Growth Defining Forward: Risks, Vulnerabilities, and Documentation The Value of a Turnkey Operation Consistency and Branding: Keys to Business Value Documenting Recipes and Processes for Consistency and Risk Mitigation Delegating and Empowering Key Employees for Growth and Exit Planning for the Future: What Do You Want Your Business to Look Like After You Exit? Effective Communication and Setting Expectations in Delegation Regularly Creating an Exit Plan: A Practice for Business Owners LINKS:  https://www.guideposts.io/   Related Episodes: 223 : Building a Financially Resilient Business w/ Andrew Carroll 489: Tips for Creating a Resilient Cafe 486: Why You should Fire Your Landlord and Consider Owning Your Building w/ Paul Neal 414: Secret Ingredients for a Successful Coffee Shop 330 : Establishing Systems in Your Coffee Shop 453 : The Craft of Operations 374: Opening a Coffee Shop: Fantasy vs Reality (w/ bonus commentary)” Insights, 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 app Key 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  

 When we talk about our employees it is common to talk about "setting up staff for success", but what does that really look like. Talking about it can sometimes wrongly convince us that we are actually doing it.   On today's Shift Break we will be talking about what it looks like to set your staff up for success in very practical terms that, if applied, will transform the relationship to one of trust based on evidence in action, not just talk. Recommended episodes: 248 : The 5 Elements of Resourcing your Team 453 : The Craft of Operations 425 : Some Thoughts on Supporting Your Manager 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 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      

Welcome to our special episode from Coffee Fest live on the show floor interviews from New Orleans, 2024! To start us off we will be talking with Turgay Yildizli of Specialty Turkish Coffee, followed by Doron Petersan of Sticky Fingers Sweets and eats, then a great conversation with Jonathan Riethmaier of Mammoth Coffee in New Orleans. Turgay Yildizli Istanbul native Turgay Yildizli, who now lives in New Orleans, is the founder of Specialty Turkish Coffee, a company established in 2014 that offers everything one needs to make specialty Turkish coffee, from equipment to tutorials. He works as a consultant around the globe, helping coffee companies to develop their Turkish coffee programs. Specialty Turkish Coffee also offers certification workshops in Turkish coffee brewing. Turgay has made it his mission to improve the standards of Turkish Coffee and raise it up to the place it deserves in the specialty coffee community. He’s a certified Q Grader and roaster. He was the 2013 World Cezve/Ibrik (Turkish Coffee) Champion, he has also represented Turkey in the Brewers Cup and Coffee in Good Spirits Championship.  https://www.specialtyturkishcoffee.com/ Doron Petersan Doron Petersan is the owner and founder of Sticky Fingers Sweets & Eats in Washington, DC. As a New Yorker-turned-vegan transplant and craving traditional guilt-laden foods, Doron Petersan was determined to unlock the secrets of creating their plant-based counterparts—that didn’t’ taste like it. Armed with a Bachelors degree in Dietetics from the University of Maryland, she embraced her food-science knowledge and love for all things delicious. The Sticky Fingers brand represents the mission to create a plant-based space in the food industry for everyone to enjoy via direct outreach, direct to consumer, cpg and retail locations. Sticky Fingers has been making waves and serving up treats to fans far and wide, including celebrities like Miley Cyrus, Bethenny Frankel, and Ellen DeGeneres. Accolades for the bakery include ‘Food Network’s Cupcake Wars and battled to claim the competition’s grand prize, twice. Doron has been featured on The Cooking Channel’s Not My Mama’s Meals with Bobby Deen as well as NBC’s The Today Show with Kathy Lee and Hoda. She has contributed articles and recipes to Vegetarian Times and Reader’s Digest. The bakery’s recipe book, Sticky Fingers’ Sweets, was released on February 16, 2012, by Avery of Penguin Group USA. https://stickyfingersbakery.com/ Jonathan Riethmaier Jonathan’s journey into specialty coffee has spanned nearly two decades and included roles as barista, trainer, marketer and roaster. In 2016, Jonathan and his wife, Darlene, co-founded Mammoth Espresso, a specialty coffee retail shop in New Orleans, Louisiana. In 2021, Jonathan established Mammoth Coffee Company, a roasting and wholesale business. Jonathan heads up the roasting, production and sourcing departments of Mammoth, in addition to the day-to-day responsibilities of running a cafe and wholesale business.  https://mammothcoffee.co/ Related episodes:  219 : Building a Winning Food Program w/ Marilei Denila, Culinary R&D Manager, Go Get em Tiger 274 : Crafting Specialty Drinks in your Shop w/ Matt Foster” 129 : Founder Friday w/ Casey & Jeremy Miller of The Mudhouse, St. Louis, MO SPECIAL: Coffee Fest Live! Chicago 2022 Part 1 w/ Luke Waite, Kris Christian, and Perfect Cube SPECIAL! Part 2 | Coffee Fest Anaheim 2023 w/ Steve Chang of Copa Vida Cafe and Jon Ferguson of Coffee Tech Central Sponsor: www.coffeefest.com  

A shop is maintained by the attention and repeated actions we put into it. We need to make sure our systems and tools are crafted well in order to make sure these intentional actions and our best attention is circulated through the whole of the organization. Today we will be talking about 7 things that I believe should be standard in the work we do throughout the day. When we apply these tools and practices we will see a bug change in the way both our staff and guests experience the coffee shop.  Related Episodes: 007 : The 4 Keys to an Effective Checklist  330 : Establishing Systems in Your Coffee Shop 399: Encore Episode! How to Change Things in the Cafe 468: How to Be a Shift Lead Pre-Closing Madness Work Alchemy 098 : Loving the Closing Shift : Problems, solutions, and philosophy on work 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    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  

Growing the business is probably the number one concern in the cafe industry. In general we tend to look at growth as either scaling the size of the business physically, or the revenue and profitability. What if I told you there was another way you can look at growth? On today's Shift Break we will be talking about ways to look at growth that don't rely only on the usual defaults of revenue and scale, but give you another option to be established and fulfilled as an owner. Recommended episodes: 469: Unremarkable Hospitality and Cafe Terroir SHIFT BREAK: Embracing Your Constraints Building your Coffee Shop's Capacity from Simplicity 327: Founder Friday! w/ Phuong Tran of Lava Java 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 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      

Ever since 2020, we as a coffee industry have been looking for ways to create more resiliency in our businesses. The cafe in particular is vulnerable to a lack of resiliency. Not only is the coffee shop a relatively low margin and high effort entity with an ROI that can take years, it also relies on the public consistently investing in its products and services. In times of economic trouble, coffee can be one of the first things cut. To hedge our bets and prepare for these times, we must build resiliency before it is needed. Today we are going to be talking about how you can go about creating this resiliency in several different facets of your cafe business. In the end, practicing these things will not only build strength and readiness for uncertainty, but will build trust in your brand that can even out the peaks and valleys of those inevitable times. We cover Mindset and Leadership Prioritizing Self-Care Agility and Diverse Income Streams Lean Operations and Efficient Tracking Connecting with Consumers Providing a Great Experience Effective Systems Staff Communication Related Episodes: 223 : Building a Financially Resilient Business w/ Andrew Carroll 276 : Six Ideas for Increasing your Revenue SHIFT BREAK: Making Minimum Viable Changes Focus on These Areas in the New Year 244 : Top 10 Ways to Lose Employees Leaner Teams, Better Results   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    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  

Coffee is from Africa, yet the way we think of and enjoy coffee today is largely separated from the roots that produced that original fruit. The disparity we see in the value stream today, where those growing coffee do not receive the fruit of their labor, is the consequence.  Today we get to talk with someone who has been laboring hard to honor coffee's root in an effort to create a better future for both those who grow coffee as well as for under served communities whose own cultures are tied closely to coffee's history.  Bartholomew Jones is an emcee, cxffee nerd, and multi-hyphenate creative. Alongside his wife, Renata Henderson, he is the co-founder of Cxffeeblack and co-owner of the Anti-Gentrification Cxffee Club, a coffee educational center and cultural hub located in Memphis, TN. Founded in 2018, Cxffeeblack is a community-oriented, multi-disciplinary, education-based coffee company that became a trailblazer in the coffee industry by creating an entirely all Black coffee supply chain from Ethiopia to Memphis, TN, the first of its kind. Cxffeeblack is on a mission to return coffee to its African roots and in the process create an equitable Black future. Bart is a Sprudge 20 honoree, an annual list of the Top 20 coffee influencers cultivated by Sprudge Media Network, a renowned international authority on coffee and its culture; Cxffeeblack was one of the Coffee Coalition for Racial Equity’s 2024 Innovator of the Year awardees. We discuss: Creating a Space for Authentic Creativity Honoring the Roots and History of Coffee The Impact of Colonialism  Collaboration and Co-Creation in Coffee Culture The Evolution of Coffee Black Empowering Individuals to Find Themselves in Coffee Diverse expressions of Coffee Creating a Community Space: The Anti-Gentrification Coffee Club The Coffee Black Flagship: A Dining Room and Co-Generative Dialogue Inspiring Coffee Shops that Honor Roots and Engage with Communities Links: Invest in CxffeeBlack: Honor Your Roots   www.cxffeeblack.com https://www.instagram.com/cxffeeblack/   Related episodes: 116 : Understanding Gentrification w/ Dr. Stacey Sutton 352: Music, Culture, and Coffee w/ Hip Hop Artist, Propaganda 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 Bar 230 : Making room for Community in your Shop 139 : Founder Friday w/ Kusanya Cafe co-founder, Phil Sipka 315 : Growing and Connecting w/ Stephen Zinnerman of The Coffee Enthusiast!   Learn more and put in your application for the next  Key Holder Coaching Group! 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    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  

It is assumed that we should constantly be growing our businesses and looking to expand, scale, and add-to what we have now. Trouble is that, in today's abundantly resourced and optimized environment, we may actually be able to do so at rates that out pace our ability to become the kind of people we need to be to properly handle that growth. On today's Shift Break we will be talking about why your own development as a person is key to successful growth as a business and why hardship and constraints are often not just signs of a problem, but rather an opportunity to shape you and prepare you for success.  Recommended episodes: Self-Awareness and Honesty 181 : Organizational Self-Knowledge 453 : The Craft of Operations The Myth of Hands Off / Automated Leadership Over Optimization 442 : We Need Confidence, Celebration, and Joy! 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 Listen to related episodes:  159 : Addressing Unconscious Bias w/ Lauren Lathrop of Mill City Roasters 244 : Top 10 Ways to Lose Employees 278 : Making great Hiring Decisions Don't Hire on a Trial Basis Setting and meeting Standards in the Coffee Shop You Can't Automate Quality Emotions, Self-Sabotage, and Telling Ourselves the Truth 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      

Every day in the cafe we are called on to communicate "in the moment". Whether we are baristas, trainers, managers, or owners ; how effective we are in those moments determines the culture and effectiveness of our business. Wouldn't it be great if there were tools and methods formed specifically to help you not freak out under the pressure of impromptu speaking but to be clear and confident instead? Well you're in luck because today we get to talk with the author of the book Think Faster, Talk Smarter, Matt Abrahams!  Matt Abrahams is a passionate, collaborative and innovative educator, author, podcast host, and coach. He is the Larsen Lam Family Lecturer in Organizational Behavior at Stanford University’s Graduate School of Business where he teaches two very popular classes in Strategic Communication and Effective Virtual Presenting. He received Stanford GSB’s Alumni Teaching Award in recognition of his valued service to teaching Stanford Alumni around the world. In addition to his teaching, Matt is much sought-after keynote speaker and communication consultant for Fortune 100 companies. His online talks garner millions of views and he hosts the popular, award winning GSB podcast called Think Fast Talk Smart. Matt is also the author of the book that is the subject of today's conversation, "Think Faster, Talk Smarter" which equips the reader with tools and strategies to be confident, articulate, and effective when called upon to speak "in the moment" We cover The Importance of Impromptu Communication Reducing the Pressure of Spontaneous Communication The Role of Listening in Effective Communication Crafting Clear and Concise Messages The Role of Values and Reputation in Communication Improving Communication Skills through Reflection, Repetition, and Feedback LINKS: https://mattabrahams.com/   Related Episodes: Blog: Good Communication is “For Here” 443: Want Impactful Messaging? Keep it Simple! w/ Author Ben Guttmann 165 : The Art of Deep Listening w/ Oscar Trimboli 415: The Best Lessons On How to Listen w/ Listening Expert, Oscar Trimboli 379 : Encore Episode! How to Deliver Difficult Feedback w/ Tom Henschel : Plus Bonus Content 334 : How to Approach Deescalation w/ Melissa Tucker of Mind Over Matters and Pathways to Peace 331 : The 7 Deadly Sins of my Career 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  

Seeing results form your efforts is what motivates most all of us. In the coffee shop you are engaged with a dynamic intersesion of moving and living communities that take your efforts and reward you with sometimes obvious and sometimes not-so-obvious feedback. It's when we don't see the results happening the way we imagined that we can be tempted to simply abandon the effort and sometimes the business altogether.  On today's Shift Break we will be talking about why you should not give up and how to be patient in the process of pursuing worthy goals in the face of frustrating but perhaps emerging results.  Recommended episodes: On a Resilient Coffee Community 414: Secret Ingredients for a Successful Coffee Shop 100! Why YOU are the Key SHIFT BREAK: Owners, It's OK to Make Mistakes   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 Listen to related episodes:  159 : Addressing Unconscious Bias w/ Lauren Lathrop of Mill City Roasters 244 : Top 10 Ways to Lose Employees 278 : Making great Hiring Decisions Don't Hire on a Trial Basis Setting and meeting Standards in the Coffee Shop You Can't Automate Quality Emotions, Self-Sabotage, and Telling Ourselves the Truth 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      

One of the most heartbreaking things I see is when an established cafe is forced to upend everything due to changes to the cost or use of a space that they do not own. All the dreams, emotions, investment in the space itself, and developing a customer bases habits around that location are all up in the air. While renting may always be a great first step for most owners with limited resource, it may also not be the wisest long term play as you grow. If you are looking for an alternative to that volatility, you may want to consider ownership Joining me to unpack this topic is Paul Neal.  Paul Neal is the owner of Vantage Point Commercial Capital and a trailblazer in empowering business owners to create wealth, autonomy, and control by owning their commercial space. His new book, "Un-Lease Your Business: Unlock Wealth, Autonomy and Control By Buying Your Building and Firing Your Landlord," delves into this transformative approach to commercial property ownership.   Today on the podcast we are going to talk all about why you should consider owning your own space vs renting and what ownership can do for your businesses security, profitability and more! We cover The Availability and Challenges of Commercial Real Estate Ownership Financial Factors and Timing for Purchasing a Building Managing Risk and Building Confidence in Ownership The Benefits of Owning the Building Creating a Unique Culture and Attracting Customers Building Equity and Generating Income The Process of Owning a Building LINKS: https://www.linkedin.com/in/paul-neal-tea/ https://vpc.capital/about-us/ https://www.amazon.com/Lease-Your-Business-Autonomy-Building/dp/1955242747   Related Episodes: 223 : Building a Financially Resilient Business w/ Andrew Carroll 388 : Insurance and Risk Mitigation w/ Brennan Pothetes of Butter Insurance 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 374: Opening a Coffee Shop: Fantasy vs Reality (w/ bonus commentary)” 330 : Establishing Systems in Your Coffee Shop   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  

Managing in a cafe is one of the ultimate forms of leadership. Part of leading as a manager is planning for, responding to, or avoiding altogether, problems with people, operations, and quality. But instead of spending our best energies in prevention of problems, we tend to manage reactively when problems turn into a crisis. It's a vicious cycle.  On today's Shift Break we will be talking about why we need to flip our focus and pull ourselves away from the dependency the business has on us being crisis managers, and instead become people whose best energies are spent in preemptive leadership and at the very least in creating solutions to issues when they happen to prevent them from repeating. Recommended episodes: SHIFT BREAK: Embracing Problems as Blessings Stop Glorifying Chaos When Small Problems Grow Up Don't Waste Problems 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 Listen to related episodes:  159 : Addressing Unconscious Bias w/ Lauren Lathrop of Mill City Roasters 244 : Top 10 Ways to Lose Employees 278 : Making great Hiring Decisions Don't Hire on a Trial Basis Setting and meeting Standards in the Coffee Shop You Can't Automate Quality Emotions, Self-Sabotage, and Telling Ourselves the Truth 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 Industry. What does that even mean? Owners and professionals use this term as though it has specific power to give clarity or meaning to the work they do, when in fact it is merely the most readily observable manifestation of millions of individual decisions across the supply chain, all made worse when based on a fixation on that reflection.  For many operators there is an assumption that their cafe and the decisions they make need to be compared against the wider industry to find validation and success. Today we will be talking about how this dependency is a mistake and why freeing yourself and your business from this collective narcissism is critical to sustaining your business, doing more good, and serving your community.  We cover Why the Industry is You Questioning Industry Trends Separating Ethic from Business Understanding Customer Habits Rootedness and Prioritizing Your Shop Success Beyond Industry Validation Related Episodes:  Peers 317 : Encore Episode: Death by Comparison 227 : Connecting with Hearts and Minds 230 : Making room for Community in your Shop 181 : Organizational Self-Knowledge Your peers are not your Customers Who do we Serve?   Thank you to our amazing sponsors! 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  

Hiring is probably the most important decision you make in your coffee shop. As important as it is to choose the right people, we often are at the mercy of bad habits or are missing key practices we need to make that decisions and end up making too many mistakes that drain you, the business, and the your team of energy.  On today's Shift Break we will be discussing three BIG hiring mistakes that I see countless cafes making and how you can take steps to avoid them.  This is not just about the well being of your team and business, but also the ones you hire who were not a good fit. When you hire them, it cuts off other possibilities for them in places where they might have been more suited and that can really mess up their career.  So when you listen, hear this as an episode intended to care for ALL the people involved.  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 Listen to related episodes:  159 : Addressing Unconscious Bias w/ Lauren Lathrop of Mill City Roasters 244 : Top 10 Ways to Lose Employees 278 : Making great Hiring Decisions Don't Hire on a Trial Basis Setting and meeting Standards in the Coffee Shop You Can't Automate Quality Emotions, Self-Sabotage, and Telling Ourselves the Truth 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