Leadership in the coffee shop can either be the glue that holds it together and nurtures its growth, or it is the force that tears it apart and depletes it of vitality. In order to make sure it is the former we need to make certain that we, and those placed in leadership possess key traits and qualities that create a people-first culture.  Today we are re-airing a vitally important episode highlighting character traits and qualities every cafe leader needs to possess and practice. In order to be a successful shop you need to have a people first disposition. This episode is  We cover: The Importance of Mindfulness in Leadership Practicing Empathy in Leadership Consistency: Building Trust and Clarity Cultivating Confidence in Coffee Shop Leadership The Power of Curiosity in Leading a Coffee Shop Related Episodes:  472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 368 : Walking the Line Between Leadership and Friendship 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 437 : The New Age of the Barista: Mindsets + Habits for Success 339 : What Good Barista Training Produces 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  

At the head of some of the most exciting brands in India's rapidly expanding specialty coffee scene is Subko. More than coffee, Subko has created a platform to show case the flavors, culture, and design of India through multiple disciplines. At it's heart is sourcing, roasting, and serving the best coffee the subcontinent has to offer and Mumbai is just the beginning. Today we get to hear the story and insights of Subko co-founder, Rahul Reddy Rahul Reddy is the co-founder of Subko Specialty Coffee Roasters and Specialty Arabica Q Grader. With Subko, Rahul intends to help reimagine the Indian Subcontinent as a legitimate contributor to the global specialty coffee movements. The conception of Subko began in December 2018, and cemented itself in February, 2019, when Rahul decided to leave behind careers in the technology, social enterprise, and risk analyst worlds to train as an apprentice at a specialty coffee company called City of Saints in Brooklyn, New York. There, he learned the art of profile roasting coffee as a roasting apprentice, learned specialty brewing, packaging, producing cold brew, and farm level green bean buying.  In this conversation we cover: Rahul's Introduction and Personal Fascination with Coffee The Absence of Indian Farmers in the Global Coffee Discourse The Value of Diverse Backgrounds and Skills Specialty Coffee as a Platform for Change Design and Storytelling to Showcase Indian Coffee Building a Foundation for Subko Redefining Indian Coffee: Showcasing Terroir and Post-Harvest Processing The Permaculture of Indian Coffee: Shade Trees and Intercropping From Roasting to Cafe: Navigating Challenges During the Pandemic Verticals of design, cocoa, and coffee Fostering Creativity and Collaboration: Subko's Team Values Expanding the Subko Experience: From Mumbai to International Cities Advice to other entrepreneurs looking to reshape narratives Links: https://www.subko.coffee/ IG: subkocoffee   Related Episodes:  364 Founder Friday w/ Sarah Alakeel of Hjeen Coffee in Saudi Arabia 171 : Founder Friday w/ Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India 332: Founder Friday! w/ Iman Kusumaputra & Putri Yulandari of Kopikalyan, Jakarta, Indonesia 348: Founder Friday! w/ Benito Burmudez of Cafe Unido, Panama City, Panama! 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  

We only have so much energy, time, and money to give to marketing our coffee shops. There is a lot of stress related to having the right strategy for getting people to become aware of you cafe and then visit and keep visiting. To make matters more worse, the consumer must wade through a sea of competitors who are applying similar social media and advertising strategies. So what do you invest into to give you a big return? Today on Shift Break we will be discussing what I believe is an often overlooked and little implemented strategy that will gain you a lot of long term customers. Best of all, it is not able to be duplicated and helps you stand out from the rest in a way the usual methods a cannot.  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:  433: Winning Staff and Customer Loyalty 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 115 : Finding Success in Mobile Coffee w/ Tim Cox / Communion Coffee 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference Are You Open? 480: Focus on What Your Customers Love 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      

Tasting coffee is arguably one of the most important, yet subjective practices we engage in as coffee professionals. As our guest today will articulate, tasting and evaluating a coffee's Characteristics is done as a means of communicating to others. In order for us to communicate we need a common language and we need to contextualize as we go. That is where "The Coffee Rose" comes into play. Today we are diving into the world of sensory analysis and ways to create accesibity and understanding with special Guest, Ian Fretheim Ian Fretheim has been the Director of Sensory Analysis at Cafe Imports for 13 years. He holds a certificate in sensory and consumer science from UC Davis and has studied wine assessment with the International Sommelier’s Guild. In 2018-2019 he began work on the foundations that would become the Coffee Rose with the goal of improving Cafe Imports’ sensory program. As the Coffee Rose emerged, it became clear that it answered more questions and served greater needs than originally imagined. The Coffee Rose is an unprecedented pivot toward transparency and accessibility in specialty coffee cupping.  Today, Ian and Cafe Imports use the Coffee Rose to describe and assess thousands of coffees, teach cupping and coffee tasting, communicate with partners, and provide a path for experienced cuppers to return to tasting coffee without the filter of forms that abstract them away from the cups and reduce their experience to a series of numbers. Links: The Coffee Rose @cafeimports Water Activity in Green Coffee Paper Related episodes:  447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises 196 : Understanding Customer Preferences w/ Peter Giuliano 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris 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  

It is easy to talk about the things we want to improve, fix,  and institute in the cafe. Trouble is that in all the talking of doing the how we need this or that, we tend to leave it there and wait until an opportune or ideal time comes along, rather than simply taking 1 small decisive step toward what we need. Today on Shift Break we talk about why we need to default to taking action more vs simply talking about and planning the perfect next step Disciplining ourselves to do this creates in us and our team the identity and capacity needed to manage the shop well. 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:    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      

Your customers count on you to create a wonderful cafe experience everyday. That is the implied or explicit promise of our marketing and what most of us aspire to deliver. The way we get there is by paying close attention to what our customers love and fortifying those element of the business through focused resourcing and training and improving as we go. What are some of the most important areas to focus on that will truly communicate to your customers that you take their patronage seriously and that we are here to serve? Today we are going to cover the main things customers love, why they are important, how to create a culture that maintains them, and what you can expect as a result.  We cover: Preemptive service Thoughtful variety Empathy Attention to detail Cleanliness Consistency Follow through and acknowledgement Related Episodes:  098 : Loving the Closing Shift : Problems, solutions, and philosophy on work 424: Developing Menu and Hospitality Guides 282 : How to Listen to your Customers 433: Winning Staff and Customer Loyalty 340 : Encore Episode of “10 Reasons to Love the Customer”! Blog: The Customer of Tomorrow   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  

In the cafe, it is easy to lapse into assuming that people who work for you, should also be available and responsive at all times even when off the clock. The lack of quick response from staff when off the clock to calls, emails, slack messages etc is often considered some sign that the employee is not right for the organization and can have a negative impact on how that employee is perceived and invested into.  Today on Shift Break we talk about the importance of respecting the boundaries of personal and professional and how we should set healthy expectations for staff an ourselves in the coffee shop so we can avoid this toxic overlap.  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:  SHIFT BREAK: Owners, It's OK to Make Mistakes Specific Expectations and Due Dates High Expectations + Low Control Reasonable Expectations Good Baristas aren't born, they're Made 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      

Try as we might, the reality is that eventually even the best staff will leave our shops for another job or career. How they leave is largely up to us as leaders. Some will exit on bad terms for reasons related to bad management or their own personal behaviors that are an ill fit. Others will have been wonderful team members and right fit for the role, but need to move on. In all cases there is much to learn that we miss out on when we don't conduct exit interviews. Today on Shift Break we will be talking about why you need to strive to conduct exit interviews with all your employees when they leave your shop and how it will benefit you, the business, and especially your future staff.  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:  278 : Making great Hiring Decisions 301 : Hiring and Training for Excellence 018: Hiring, Culture, and the Future of your Shop 221 : Building your People Program w/ HR Consultant Dana Goodwin 232 : Rebuilding your Staff with Excellence w/ Dave Stachowiak 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 world of coffee and coffee shops is changing rapidly. The variations of business models that serve innumerable contexts globally require intentionality in how we pursue innovation and how we stay aware of the flavors and expressions that define the specialty coffee world. Today we are joined by a perpetual champion of coffee experiences and resident industry optimist, Andre Eiermann! Andre’s coffee journey started as a coffee trader in Switzerland. He moved shortly after to Kenya and Tanzania and spent most of his time on coffee farms, in cupping rooms and in dry mills. In the laboratory he cupped sometimes 800 cups of coffee a day. After his time at origin, Andre worked for several coffee roasters in marketing across Europe. He gained a deep understanding of the coffee industry – from whole beans, R&G, instant to the ready-to-drink category. The last years have been especially exciting for him: once Andre entered the specialty coffee world, he founded a coffee academy, launched a specialty coffee range, worked as a trainer and competed and judged in barista competitions. In 2017 he reached the semifinals of the World Barista Championship in Seoul, while working as a marketing director. Afterwards Andre deepened his coffee science knowledge during a collaboration with the Zurich University. This research project culminated in the scientific publication “Extraction of single serve coffee capsules: linking properties of ground coffee to extraction dynamics and cup quality” in Nature Science Reports. In addition, André is a certified Arabica Q-Grader as well as an AST for the Specialty Coffee Association. Andre published his book “INSPIRE and GET INSPIRED” to share his passion for specialty coffee. He then continue his coffee journey in Melbourne where he worked as the General Manager for Victoria Arduino. Finally Andre is back in his home country Switzerland, where he joined Eversys in the Swiss mountains. We cover: Andre's Journey into the Coffee Industry The Importance of Sensory Skills Authentic Storytelling in Marketing Creating a Memorable Customer Experience Balancing Customer Needs and Wants The Role of Innovation in Shaping Demand The Future of Coffee Shops The Potential of Automation in Coffee Shops Investing in People and Training Financial Management for Coffee Shop Success Delivering Excellent Products and Service The Value of No-Fuss Coffee and Great Customer Service Links: Instagram: @andre_eiermann https://www.eversys.com/en/   Related Episodes:  215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 445: Evolution of the Machine-Barista Relationship w/ Ryan Willbur of Synesso Coffee Systems 432 : How to Win in Specialty Retail Coffee 393 : The Tyranny of Taste w/ Kosta Kallivrousis ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters 082 : Knowledge and Flavor w/ Cosimo Libardo 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 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  

Setting up and optimizing your roastery for compliance, efficiency, and sustainable quality output is not just something to be done once in the beginning. The disciplined pursuit of building and refinement should be the primary focus of operators in order to best serve the business and all the people that rely on it.  Looking out at all the areas of the roasting space, it can be overwhelming to begin that journey, so today we are talking with one of the best practitioners of roastery engineering, Scott Stouffer, CSO of Probat!  As CSO at Probat SE, Scott Stouffer leads sales globally for Probat Coffee.  Scott was previously the VP of Sales and Service for Probat Inc., the US subsidiary of Probat.  Scott previously worked in supply chain operations for Starbucks Coffee Co and in R&D for Kraft General Foods (now Mondelez).  Scott has a BS in Chemical Engineering from Purdue University, West Lafayette, IN.  In our conversation we discuss:  Managing and engineering efficiencies in coffee roasteries and why it is crucial for optimizing processes and meeting environmental requirements Compliance with regulations and permits for all roasteries, regardless of their size Technology and automation play a significant role in improving workflow and maintaining consistent quality Various considerations for roasting operations based on scale, location, and customer requirements Tips on maximizing the use of space in the coffee roastery  Schedule roasting days based on workload to optimize labor efficiency Seek advice  and gain insights and solutions from industry peers fore improving operations Reducing waste and optimizing processes   Links: www.probatusa.com Scott on LinkedIn Related Episodes:  286 : Coffee Roasting Best Practices w/ Scott Rao RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage Coffee 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters RoR #9 Inside the Roaster’s Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine 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  

Numbers tell a story, but not the whole story. Though the number of times someone purchases an item on your menu may indeed mean that they prefer it to other options, what data cannot tell us is whether or not customers who generate those numbers are truly enjoying what they receive or are they quietly tolerating it. Today on Shift Break we will be talking about the need for cafes to fill in the details that numbers alone cannot and why our main focus should be to be connected to the customer experience in the real world of the shop over and above the digital record of their experience on a graph in the office.  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:  Reasonable Expectations Proactivity in the Owner - Manager Relationship Blood Sucking Bosses! Things the Owner Can't do for You 427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 291 : What to do if Your Baristas Wont Listen to You 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 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      

Two of the most important things that help coffee farmers are market access, and being able to invigorate the younger generation to work in and advocate for coffee farming.  While at the SCA Expo in Chicago this year I tasted some amazing coffees from Colombia that were presented by today's guest who has taken one the challenge to represent her family's farm and many other small farmers in Colombia while also inspire the next generation in the process.  Yolima Taborda Rojas is the founder of Paisa Coffee and a native Colombian and daughter of coffee farmers. Her dream has always been to share the love she has for coffee with the world. I believe the best cup of coffee is achieved when both farmers and roasters work together to improve quality and add value. ‍ Yolima was born and raised on Finca la Vega farm, which is currently one of Paisa's partner farms. At Paisa Coffee they have some of the most special coffees to offer to the world. Coming straight from origin gives Yolima the opportunity and honor to speak on behalf of her family and neighbor farmers to share with coffee roasters what they want to show and what they have to offer through long-standing relationships with coffee farmers in Colombia  We cover: Growing up in a coffee family in Colombia the importance of education and the value of coffee to their livelihood.  Yolima's journey from the farm to college in Medellin and eventually to the United States   Discovering the potential of direct trade and started her own coffee business, bridging the gap between farmers and roasters. The importance of feedback from roasters Why managing risk in the coffee business requires a conservative approach and a willingness to experiment with smaller changes. How education and technology play a key role in empowering the next generation of coffee farmers. Why supporting both specialty and commercial coffees is important for the sustainability How consumers have the power to drive change by asking questions, seeking information, and supporting ethical and sustainable practices Links: https://www.paisacoffee.net/about @paisacoffeellc Related Episodes:  319 : A Conversation w/ World Barista Champion, Diego Campos of Colombia! 103 : The Colombian Coffee Connection w/ Ervin Liz Sustainability Series #2 : Importing & Roasting 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 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  

Each one of our shops tell many stories. The story of our own arrival as owners, the story of the coffee and the efforts it has taken to get to a finished product, the story of our community and customers and the parts they play in shaping their world and shop itself. A coffee shop is at once a reflection of the people and a light that guides us to the future. Today we are going to hear the story of one such shop, whose owners have had quite an adventure as writers of and participants in their coffee shop story. Don Niemyer is the co-owner with his wife, Carissa, of Story Coffee Company in Colorado Springs, Colorado.   Today you’ll hear how Don and his wife, along with their two daughters, moved into a 99 square foot Volkswagen Rialta and lived in it for 4 years, traveling the nation visiting coffee shops and getting insights and inspiration for their dream of opening something that would be compelling and elegant, yet simple and with minimal debt. In 2015 they built and opened a Tiny House Coffee shop where customers are served inside as opposed to only at a walk up window and to this day it’s the only one in the world that they are aware of.   Working with Robin Pasley of Pasley Commercial Interiors, they created a design that was named “Most Beautiful Coffee Shop in Colorado” by Architectural Digest Magazine and has been featured in books such as “101 Things to Do in Colorado Springs before you Die”.  Story Coffee has been featured in other national magazines such as Fresh Cup and Barista Magazine, and Don has written for Barista Magazine, detailing their adventures around the nation in a series called The Rialta Coffee Tour which is still available at BMAG online.   Don and Carissa are constantly chasing the idea and practice of simplicity, and today we’ll talk about how they work that principle into their business, and into their lives. In this conversation we cover: How Don go into coffee and the adventure of started a coffee shop Why hope and belief in a better future are essential  Practical skills and learning from industry mentors  How simplicity and focus can set a coffee shop apart in the market and allow for consistent experiences Values provide a guiding light for decision-making and saying yes or no to opportunities. Opening a second location and how it aligned with their values and the story they wanted to tell  Empowering and resourcing people to fulfill their dreams and responsibilities Being part of a community, like the Key Holders Coaching Group, provides valuable feedback and support. Why cultivating a mindset of curiosity helps in simplifying and aligning with values Enjoy! Links: https://www.storycoffeecompany.com/ https://www.facebook.com/storycoffeecompany/ @storycoffeecompany   Related Episodes:  327: Founder Friday! w/ Phuong Tran of Lava Java 199 : Founder Friday w/ Mario Jimenez of Banana Dang Coffee, Oceanside, CA 070 : Founder Friday w/ Kristian Hedborg, Alkemisten Kaffeebar, Gothenburg, Sweden 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga’s Coffee Roasters Simplicity is the MVP of the Cafe (blog) 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 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  

Coffee shop owners, do you ever feel as though the entire world is on your shoulders and that one mistake will send the whole business crashing down? The pressures and expectations that cafe operators face drive many to pursue unrealistic standards for themselves and others, which tends to multiply mistakes vs the intended avoidance of them.  Today on Shift Break we will be talking about why it is ok that you, and other leaders in the shop make mistakes, and how the work of creating the complex and rewarding world of a coffee shop actually thrives on us embracing a pursuit that includes imperfections. Related episodes:  258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence Higher Degrees of Imperfection 363 : Setting Boundaries in the Coffee Shop w/ Tom Henschel 373 : The Owner’s Role: 5 Behaviors for Effectiveness 111 : Self Care 101: Taking care of yourself while taking care of others The Power of “No” grace positive   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:  The Importance of Debriefing How You Show Up Prep for Performance Reviews 172 : Why Tracking Performance is a Must! How to Take Criticism as a Barista 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      

Being a manager in a coffee shop may be one of the most difficult jobs in the cafe. Not only do you bear the responsibility  of the daily operations, you also have the expectations from the owners as well as your barista team. Most managers are barely making is through. Much of the stress experienced can be avoided when we equip managers with tools to help them succeed in their roles, allowing them to see progress as a result of their efforts.  Today we will be talking about several essential tools that a manager needs to employ in their daily and weekly schedule to care for the cafe, the team, the business and, of course, themselves. Owners, it is your responsibility to make sure you are tangibly supporting and resourcing manangers with the time and tools they need. This is a start.    Related Episodes:  109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 383 : How to Train a Manager 228 : Cracking the Leadership Code w/ Alain Hunkins 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 261 : The Basics of Managing Managers When “Going above and Beyond” goes too Far 267 : The Power of Delegation 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  

One of the most critical parts of leadership in a cafe is how you invest in developing those you lead. Depending on how it is done, evaluating and assessing performance can either inspire and encourage, or it can deflate and discourage.  Today on Shift Break we will be talking about how to think about and conduct assessments through a values framework that recognizes both the technical and relational aspects that make up the job of barista.  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:  The Importance of Debriefing How You Show Up Prep for Performance Reviews 172 : Why Tracking Performance is a Must! How to Take Criticism as a Barista 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      

Learning to roast and hone one's skill in the craft is a difficult task. Add to that the pursuit of competition and leading an entire department of a to U.S. coffee business and you have yourself one very talented coffee professional.  Today I am thrilled to interview the new U.S. Roasting Champion, Eduardo Choza! Eduardo is the Director of Coffee at Mayorga Coffee. He oversees the operations of E-commerce and Coffee Education & Training for Mayorga Coffee. Among being a talented roaster he is a Q-Grader and 3x US Coffee Roasting Championship Finalist.  And now 2024 US Roasting Champion! Eduardo is a father of two and proud son of hardworking Mexican immigrants.   His motivation to compete came from wanting to represent something larger than himself. I compete to represent the largest organic Latino-owned roastery; to represent the immigrants and children of immigrants who work there; to represent the producers and pickers in those beautiful coffee growing lands; to represent his family and families who had the courage to cross borders and seek opportunities for future generations; and to represent my culture. In our conversation we discuss Eduardo's journey on coffee, approach to roasting, the competition experience, how he leads and teaches, and the drive for representation in coffee that fuels his career.  Links: www.mayorgacoffee.com Related Episodes:  451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 352: Music, Culture, and Coffee w/ Hip Hop Artist, Propaganda 444: Founder Friday! w/ Julia Peixoto Peters of Peixoto Coffee, Arizona 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee 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  

Too many times we confuse giving feedback with lecturing our staff which easily shuts down the person we were intending to communicate with. Feedback is critical to your culture but, As past guest and friend of the show,Tom Henschel has said, "Feedback is not a lecture, it is a conversation.  Today on Shift Break we will be breaking down this statement, what it means, and how to apply it in your cafe. 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:  Reasonable Expectations Proactivity in the Owner - Manager Relationship Blood Sucking Bosses! Things the Owner Can't do for You 427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 291 : What to do if Your Baristas Wont Listen to You 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 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      

Developing the wholesale arm of your coffee roasting company boils down to the  value can you offer your potential customers.  Beyond the coffee itself, your wholesale customer needs assistance in their own coffee journey and your company, specifically the reps, need to be able to be equipped to deliver that help. At the heart of what makes a wholesale program successful is relationships. Todays guest has been doing this now for 13 years and walks the talk of delivering value through services and relationships with wholesale coffee clients with one of the nations best roasters. Honor Forte has been the Director of Wholesale at Olympia Coffee since 2011. He has worked as a Barista, Delivery Driver, and Trainer at Olympia Coffee, in addition to working in coffee on the East Coast from 2009 until 2011. He also serves as a Head Judge and Competition Committee member at the US Barista Competitions since 2013. In our conversation we discuss how Honor developed as a coffee professional to focus on sales, what it took to get clients and grow partnerships long term, what makes a good sales rep, and what you need to know to take the next step in building your own wholesale program either from the ground up, or to the next level.  Links: www.olympiacoffee.com Olympia Coffee Roaster : https://www.instagram.com/olympiacoffee/  Honor Forte IG: https://www.instagram.com/honorforte/   Related Episodes:  246 : Selecting a Wholesale Coffee Provider 133 : 5 Keys to Successful Wholesale w/ Sarah Richmond 303 : Create Authentic Partnerships w/ Marc Gessler of Cat & Cloud Coffee 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  

Welcome to another episode in the live from Coffee Fest interview series!  This is a series of 4 conversations with presenters on the show floor at Coffee Fest NYC. The topics range from how to connect with community, running a successful mobile coffee operation, getting your coffee into grocery stores, and how to approach roastery workflow and architecture.  First up is Sarina Prabasi, co-founder of Buunni Coffee in NYC. We talk about how to truly connect with your community through your coffee shop. Next we talk with Eric and Destiny Rowell, founders of Grit and Grind Coffee. We discuss the keys to success in coffee trailers and mobile coffee Our next conversation will be with Asia Bites Consulting founder Sara Vettori about what we need to know in order to get our coffee in grocery stores. Finally we wrap up talking with Vice President of Mill City Roasters, Angie Davis all about roastery workflow and architecture  Links: www.buunnicoffee.com www.millcityroasters.com www.gritandgrind.coffee Asia Bites Consulting" Sara Vettori   Related episodes:  367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 230 : Making room for Community in your Shop 422: Coffee Truck Success w/ Vincent LaVolpa of Green Joe Coffee School 384 : How to Run a Successful Coffee Cart w/ Sarah Naylor of Daybreak Coffee Cart 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 285 : Better Systems, Better Connections w/ Jon Ewald of RoasterTools 152 : Essential Advice for Starting a Roastery w/ Jen Apodaca Sponsor: www.coffeefest.com  

How many times have we fallen prey to assumptions about one another in the cafe that end up creating needless strife and hold back progress at maybe the most critical point in the supply chain? Answer, too many times to count. We create these characterizations and generalizations at our own peril and wonder why there is toxicity in the coffee shop.  Today on Shift Break we will be talking why this type of thinking from both owners and baristas is so common and what we can do about moving past it to actually work together for a more positive coffee culture.  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:  Reasonable Expectations Proactivity in the Owner - Manager Relationship Blood Sucking Bosses! Things the Owner Can't do for You 427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 291 : What to do if Your Baristas Wont Listen to You 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 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      

Being technically skilled as a leader is a small part of what makes one effective. The larger part of cafe effective leadership has to do with emotional skill and how we either create or destroy relationship in the daily life of our coffee businesses. The impact of our over-focus on technical skill leads to many cultural issues that eventually show up in the partial or total downfall of your business. Today I am please to welcome back to the show Jonathan Raymond, who is the author of the book Good Authority, which we discussed on this show 5 years ago. He is back to help us learn about emotional leadership and the insights here are nothing short of revelatory.  Jonathan is best known for his book Good Authority, How to Become the Leader Your Team is Waiting For. The book, awarded the Axiom Business Book Award Silver Medal in 2018, delves into the psychology and leadership required to be a successful manager. It introduces the groundbreaking concept of the Accountability Dial — a five-step model for addressing performance issues while nurturing personal growth in team members. Fueled by the book’s success, Jonathan establishing Refound. At its core, Refound seeks to empower modern managers by addressing the crux of workplace discord – leadership authority left untapped. Jonathan’s vision extended further with the inception of Refound Academy, a virtual learning platform designed to transform managers into confident people leaders. Refound most recently introduced “Ren” — an AI-powered on-demand coach, serves as a 24/7 mentor programmed with two decades of Jonathan’s leadership wisdom. Links: www.refound.com  Related Episodes:  074 : The Life Changing Power of Good Authority w/ Jonathan Raymond 368 : Walking the Line Between Leadership and Friendship 232 : Rebuilding your Staff with Excellence w/ Dave Stachowiak 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe 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  

In the world of cafes there are many ways to be excited about coffee. Some of those ways can alienate a customer instead of welcoming them into this magical world of sensory experiences. Today we are re-airing an episode with someone who exemplifies the kind of excitement we need more of in coffee. The kind that wants to share the love and joy of coffee in an approachable and sincerely caring way.  Emi Fukahori is the 2015 Swiss Barista Champion as well as the 2018 World Brewers Cup champion. Emi Fukahori and Mathieu Theis founded MAME Coffee in Zurich, Switzerland in 2016. The couple met at a coffee tasting in 2013 and became fascinated by the world of specialty coffee. They quit their corporate office jobs to start MAME, which means "beans" in Japanese, to promote specialty coffee and its flavors and terroirsShe and partner Mathieu. They serve excellent and refined coffees across a spectrum of flavors with a focus of welcome, care, warmth, and excitement to share coffee with others.  In this encore episode from 5 years back we explore Emi's professional evolution, winning Brewers Cup routine, founding and growing Mame, and the philosophy of care and focus on others that guides how and what they serve.  The lessons and ideas Emi shares are exactly the kind of things we should all strive for in our shops. Whether you are a champion matters not, what matters is championing the customers coffee experience.  Enjoy! Links: www.mame.coffee Related Episodes:  196 : Understanding Customer Preferences w/ Peter Giuliano Transcript 411 : Excellence, Approachable Coffee, and Always Learning w/ Kenneth Thomas of Umble Coffee and Coffee 101 Podcast 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference 282 : How to Listen to your Customers 318 : Why Your Shop is Key to the Success of Coffee 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  

Business success leaves clues. Metrics such as labor percentage, COGs, Employee Turnover Rate, and more are all measurements we use to both guide how validate past decisions and guide future decisions. But what about the intangibles that the numbers themselves have a hard time showing? On this Shift break episode we will be talking about why we need to focus on the numbers as well as the deeper meaning and intangible areas of the life of the business that contribute in a way that often cannot be tracked, but NEED to be invested into for the coffee shop to thrive.  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:  227 : Connecting with Hearts and Minds 302 : Data’s Roll in the Success of your Shop w/ Mark Calhoun and Jim Strarcev of Perfect Cube 009 : How to Approach Data and Metrics w/ Simon Ouderkirk : Simon shows us how we should be thinking of numbers and their relation to our shops, baristas, and businesses 405: Beyond the Schedule w/ Wil Brawley of Schedulefly 311 : Why Your Coffee Shop Needs Open Book Management w/ Larry Chase Vanity Metrics 341: How to Think About Success   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 goal of business is ultimately to provide for people. Firstly a business is stared as a means for the owner to provide for themselves and their family by providing a service and product to customers and thereby providing a demand for the actors in the value chain of coffee that came before them. This is all carried out by the group of people we provide a wage to in that service. The barista.  The compensation that baristas receive can vary based on skill, experience, performance, and all of it is funneled through the constraints of two things. 1. The business model 2. The mindset of the owner.  In order to retain the best staff we need to start with a generous mindset that asks the question, how do we raise barista wages?  Today I am airing an collaboration episode recorded during SCA Chicago with the guys at the Valor Coffee Podcast addressing and unpacking some of the nuances of this question. In this interview we discuss models, mindsets, actions and frameworks, and next steps to help you begin to raise wages in a way that helps you to continue to provide for all the people in your cafes circle.  Links: Valor.Coffee Valor Coffee Podcast Related episodes: 437 : The New Age of the Barista: Mindsets + Habits for Success 339 : What Good Barista Training Produces 172 : Why Tracking Performance is a Must! Investing in Financial Education 402 : Innovating a Generous Wage Structure w/ Mike Schroeder of Oddly Correct   Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people. Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   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  

How do we help? A few thoughts have been swirling in my mind since the SCA expo in Chicago, and one of them has to do with the best contribution we can make to help each other in the industry with our respective parts of the supply chain. It seems that many are majoring in things that are not directly related to their business, and therefore letting their business slip into disrepair.   On this Shift break episode we will be talking about the power of tending to the effectiveness of our businesses, in particular, the café, as a means to truly help the farmer, and everyone in between in a sustainable way. 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:  Sustainability Series #1 : The Farm Sustainability Series #2 : Importing & Roasting Sustainability Series #3 : The Cafe Sustainability Series #4 : Consumer 301 : Hiring and Training for Excellence 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 453 : The Craft of Operations   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 we read about amazing hospitality stories in restaurants, it can (and should) inspire us to pursue hospitality in our our coffee shops. Trouble comes though, when in our pursuit of the next level hospitality experience we can easily start to generate an unhealthy fascination  with singular experiences at the expense of celebrating and maintaining good and normal, maybe even "unremarkable" moments of hospitality that make up much of our day. In addition to this, there is a push for cafe owners to build their spaces according to the market vs their environment and context. There is wisdom in some of this for sure, but often, like fixating on luxury examples of hospitality, it can rob us of the joys one gets being rooted in place and in regular relationships.  Today we will be exploring what I am calling unremarkable hospitality and cafe terroir (a taste of place) and why in an ever connected industry, focusing on our place, people, and the consistency of our care, can itself be remarkable.    Links to related episodes: 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference 424: Developing Menu and Hospitality Guides 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner 343 : Founder Friday! “Curated Edition” | Hospitality + Meeting People Where They Are 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people. Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   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  

In order to progress, you need to let go. For coffee shop owners this is hard to do because so much on the initial business is based on personal work and many "firsts" that bring with them a sense of nostalgia and preciousness that can actually hold you back. The struggle to let go and allow for an evolution and progression might be behind why we can sometimes fail to see things through that we know are good but encounter some deeper personal resistance.  On this Shift break episode we will be talking about why letting go is key for allowing the business to grow beyond the initial stages and into something even better.  I help my clients move through these important stages of growth in our coaching sessions. 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:  SHIFT BREAK: Making Minimum Viable Changes SHIFT BREAK : Evolution Through Small Steps Embrace the Fallout   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      

Today, if you are a roaster, you need to be able to navigate a pretty wide range of options in equipment, varieties of coffees and processes, as well as being able to roast a wide range of styles from light, dark, blends and everywhere in between.    Thankfully technological resources abound, but the fundamentals of taste and skill in knowing the coffee as a crafts person remains a cornerstone of what will enable you to truly roast well across the ever expanding spectrum of specialty coffee.    Perhaps no professional knows this better than today's Rate of Rise guest, the legendary Willem Boot. From a very early age Willem was intrigued and captured by coffee in every sense and all facets. He roasted his first batch of coffee at the age of 14 and after obtaining a masters-degree in business economics at the University of Amsterdam he co-owned his family’s specialty coffee business in The Netherlands. When Willem moved to the USA in 1998, he founded Boot Coffee and since then he advised coffee companies, coffee associations, development banks and governments around the world. As a consultant, Willem has been involved in coffee quality programs in countries like Ethiopia, Colombia and Honduras. He also designed extensive marketing programs for coffee industries in Ethiopia and El Salvador. In 2006, a dream was realized. He bought 5 ha. of land on the slopes of the Baru volcano in the Chiriqui province of Panama and planted 6,500 Geisha coffee trees. The farm was named "La Mula". In 2009, a second farm "Finca Sophia" was established at an elevation of 6,000 feet and up. In 2014 the natural processed La Mula won first place at the Best of Panama coffee competition. In 2015, La Mula maceration washed Geisha earned the Coffee of the Year recognition by Coffee Review with the highest ever score of 97 points. In 2016 his coffees won multiple Good Food awards and in 2017 Finca Sophia washed Geisha won first place at the Best of Panama. Willem is also a co-founder of a third farm in Panama: Finca La Cabra and he helped start a 400 hectare estate in western Ehiopia: Gesha Village Estate. Willem has extensive experience as a coffee roasting consultant and trainer. He wrote many articles about coffee roasting techniques in trade magazines. In addition, he educated hundreds of aspiring coffee professionals around the world in the sensory evaluation of coffee. In 2016 Willem started Boot Coffee Campus, a leading training institute located near San Francisco, CA, servicing the coffee industry in the entire Pacific region  In this episode we talk with Willem about: The course coffee has taken in his over 25 years of roasting and teaching,  What is fundamental for roasters to master Are processing methods in coffee a distraction or asset How can we make sure we are roasting a coffee well and not being blinded by the overwhelming process flavors? How can sample roasters help us develop our range? how should this generation of roasters focus their energies in order create consistently delicious coffee in this sea of options and variety.    Links:   www.bootcoffee.com  Related episodes:  

The Shift Lead position is one of those roles that is very misunderstood. Often a title given to baristas for whom the boss wants to retain or established as a position to police a shift that has problems that run deeper than merely following to standards, a shift lead can feel confused, forgotten about and conflicted due to a lack intentionality in establishing this role in the cafe.  Today we are going to talk to owners and baristas alike. For owners, about how to determine is a lead role is needed, how to establish it well if it in fact is necessary, and what you need to follow through on ton resource and lead the lead well. For baristas, if you find yourself in this role, what are ways you can work well for the benefit of your barista peers, how can you make sure you get what you need from management, and what can this role do to help your career.  There are a lot of thoughts here about this misunderstood and often misapplied role and I hope some of this really lands for you and helps you thrive.  Links to related episodes: 420: Design Meaningful Roles in the Cafe 373 : The Owner’s Role: 5 Behaviors for Effectiveness Professionalize, Specialize, Expand—How to Build Your Reputation and Career, No Matter What Your Role 392 : Cafe Management and the Importance of Team w/ Justin Duenne of Quills Coffee 383 : How to Train a Manager Leaner Teams, Better Results SHIFT BREAK : Candid Advice for Baristas, Managers, and Owners Build it for the Business, not the Person   Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people. Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   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  

A mentor to Danny Meyer once told him "Business is Problems". This was said to point out that challenges are not only inescapable, they are actually a part of the fabric of what we do. Unfortunately many of us are consider the problems of business as nothing more than a nuisance to be eliminated vs an opportunity to be embraced. Today on Shift Break we will be talking about how and why we should embrace problems in the cafe and see them as blessings that allow us to grow our business and ourselves.  Listen to these related Shift Break episodes next: When Small Problems Grow Up Don't Waste Problems The Conversational Reality of Your Business : Thought on how to approach creative projects in the new year 044 : Navigating Mistakes and Failure : Best Practices for overcoming the problems we bring with us to the cafe  Would you like to work with me 1:1 to help you thrive in coffee? Click below for a discovery call and lets have a conversation!  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 wonder and beauty of coffee is a catalyst for countless career coffee professionals and customers alike. The flavors and creation of special moments that draws us in, satisfy some sense of adventure as well as nurtures a need for belonging. On the business side of coffee it can be very easy for those elements to be lost and replaced with conformity, safety, and a sole focus on numbers that sucks the life out of what was once a joyous thing.  For today's guest, reanimating the industry with creativity, passion, and the joy of telling stories through drinks has been a 7 year long pursuit that has shifted the minds and hearts of thousands. Ryan is the Founder and Creative Director of Discourse Coffee, one of the world's most innovative coffee shops, and Agency Cocktail Lounge, the nation's first fully hybrid cocktail bar, offering each cocktail both alcoholic and non-alcoholic. He is also the best-selling author of “The New Art of Coffee: From Morning Cup to Caffeine Cocktail” (Rizzoli, 2023), resident mixologist at Fox 6 News, and Creator / Co-Host of the podcast “Hot Coffee for the Creative Soul”.    Ryan has served as a brand ambassador for Espro, Barfly, Apothekary, and Free Spirts, and has hosted workshops on drink-making and creative thinking throughout the US, France, and Canada. His drinks have been enjoyed coast to coast, twice featured on the Emmy nominated PBS show “Wisconsin Foodie”, and covered in print in Forbes, Food & Wine, Barista Magazine, Punch Mag, Plate Magazine, Fresh Cup, Daily Coffee News, and many others. In today's episode we are going to talk all about the spark that lit the flame of Ryan's businesses and approach to coffee, the need for baristas to express their craft using coffee, how this sometimes crazy, always fun business works, and what YOU can do to create menu magic for your staff and customers.    Links: www.discourse.coffee @discoursecoffeemke @ryan.castelaz "The New Art of Coffee" book   Related episodes: RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee 410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee 036 : A conversation with WBC ’14 champion, Hidenori Izaki 191 : Retraining your Staff on new Standards 307 : 10 Simple ways to Level Up your Coffee Shop 339 : What Good Barista Training Produces   Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people. Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   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  

There is no neutral. Only forward or backward. Your coffee shop is not a static thing that will simply take care of itself. The people, space, product, and culture all need to be given care and attention to prevent breaking down over time. The best way to do this is to always be fine-tuning the cafe. Today on Shift Break we will be talking about why fine-tuning, optimization, and efficiencies matter in the shop and how you can approach the process in a way that is effective and fulfills your business's larger mission and goals. Listen to these related Shift Break episodes next: Fix the Small Stuff! : Management, Morale, Coffee Bar Culture The Impact of Absence SHIFT BREAK: Making Minimum Viable Changes 307 : 10 Simple ways to Level Up your Coffee Shop    Would you like to work with me 1:1 to help you thrive in coffee? Click below for a discovery call and lets have a conversation!  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 craft of coffee and cafes is as much a personal pursuit as it is a service to others. Providing a remarkable coffee experience to guests through coffee is what initially inspired Frank La to begin a career in coffee. Since then his dedication to exploring service, mentorship, business operations, and coffee itself has been guided by the Japanese philosophy of "Kodawari" or, the relentless pursuit of perfection.  Before launching Be Bright Coffee, Frank La developed his skills and became a coffee professional in LA in 2010. La has held jobs at notable coffee companies acros the city including Cafe Dulce, Lamill Coffee, and Copa Vida. Now with Be Bright Coffee, Frank has overseen the growth of his business with e-commerce, wholesale, cafe and events. His skills as a coffee professional has earned him a 6th place finish at the 2023 USBC, and most recently taking the title as the USBC in 2024. In today's episode we will explore the genesis and development of Frank's coffee journey through barista work, illegal pop up coffee shops, competition, a 9 year break from the competitive barista world, operations management, and crafting a championship winning routine.  Perfection can sound too exclusive or high minded at first, but I believe the way Frank explains things and demonstrates through his own practice of the discipline shows us that it can be pursued with humility and empathy that brings about a wonderful result. Links: https://bebrightcoffee.com/ @bebrightcoffee @flaless    Related episodes: RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee 410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee 036 : A conversation with WBC ’14 champion, Hidenori Izaki 191 : Retraining your Staff on new Standards 307 : 10 Simple ways to Level Up your Coffee Shop 339 : What Good Barista Training Produces   Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people. Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   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  

Creating a fine dining level experience in a coffee shop is no easy task. I requires discipline, focus, and a view of coffee that assumes that it is not just a beverage but that it is truly a culinary art. This is the disposition and mission of of today's Founder Friday guest, John Piquet of Caffe d'bolla in Salt Lake City, UT. For nearly two decades, John Piquet has crafted his expertise as a coffee professional, roaster and siphon brewing specialist. As owner and operator, caffe d'bolla has won 7X Best of State, 3X Best of the Beehive, Zagat's Top 50 coffee shops in the United States. Les Roka captures John's role in a December 2022 feature article at Gastronomicslc.com. "John Piquet’s journey as Salt Lake City’s first artisan roaster and siphon coffee bar continues, always fine-tuning the matrix for producing an exceptional cup of coffee." John's expertise has been recognized internationally by both peers and culinary professionals and has been featured in The New York Times, Salt Lake Tribune, as well as Fox13, KSL, KUTV's Taste Utah, ChefsFeed, Sunset Magazine, Miles Away Travel Blog, and the aptly named, “100 Things to Do in Salt Lake City Before You Die.” In our conversation we discuss how John came into the world of coffee service, cafe operation, and roasting. We also explore his philosophy and discipline in focus as a one-man operator striving for the sublime in espresso, siphon coffee, and roasting.  I find John's consistent pursuits in coffee inspiring and it is obvious those who have experienced Caffe d'bolla agree.  Enjoy! Links: https://shop.caffedbolla.com/ https://www.instagram.com/caffedbolla/   Related Episodes: 401 : Founder Friday! w/ Jack Benchakul of Endorffiene in Los Angeles 293 : Thoughts on Defining Professionalism 274 : Crafting Specialty Drinks in your Shop w/ Matt Foster” 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood     Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people. Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   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

Being detail oriented is one of those traits we look for in baristas as proof that they are the right for our coffee shop. What we don't think about very much is that a good bit of what a barista gives to a business is based on what has been invested into them. In other words, you get out what you put in.  Today on Shift Break we will be talking about why this desired behavior and disposition of staff is largely up to you and how you go about orienting them to the details that matter.  Listen to these related Shift Break episodes next: You Need to Prioritize In-House Training! Are YOU Using Your Manual? Leaner Teams, Better Results    Would you like to work with me 1:1 to help you thrive in coffee? Click below for a discovery call and lets have a conversation!  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    

There is no time where it is more critical to make a good impression than when you have a full and busy cafe. One of the main ways our coffee shops get filled is when groups meet at the shop. When groups of people come in to order, they bring with them a certain level of distraction and chaos that can easily slow things down and frustrate the staff and the customer.  In today's episode we are bringing back a classic KTTS episode from year one that addresses what originally was a listener question regarding the tension and confusion around groups in the cafe. Originally aired in 2017, this episode is packed with practical takeaways and guidance on how you can make order out of chaos and maybe even look forward to those groups calling your shop home! Related episodes: 271 : Why the Cash Register Controls Everything 122 : How to be a Cash Register Hero : 6 Essential Skills 339 : What Good Barista Training Produces 058 : Holiday Hospitality 254 : Holiday Hospitality Part 2 Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people. Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   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

Now that you are a manager that means you have the ability to do all the things you know will make the cafe a better place right? Well, no necessarily. A least not right away. Manager frequently will end up very disappointed and dejected when they feel they cannot make the difference they so desperately want to make. The answer is not to give up, but to prioritize with patience.  Today on Shift Break we will be talking about why you do not need to do all the good ideas you have in your mind in order to be a good manager, and how you can approach your work to be both effective and happy.  Listen to these related episodes next: Prioritizing your Work Feedback Culture : Making feedback a part of what you do not just something you sometimes do It's OK to Have Reasonable Tolerances Insecurity in Management    Would you like to work with me 1:1 to help you thrive in coffee? Click below for a discovery call and lets have a conversation!  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    

If there is one thing most people agree upon, it is that they hate meetings. Have you ever considered why that is? Usually we hate meetings because they seem like a waste of time that only brings more confusion rather clarity. Poorly conducted or conceived meetings have led many of us to either give up entirely or to simply doggedly continue with ineffective meetings in spite of knowing they are not helping. There is a better way.  Today we will be talking about the main meetings you should be having regularly, how to conduct them, why, and what we can and should expect as a result when they are made a part of our coffee shops foundation of communication and staff care.  We discuss:  Why we hate meetings The reason we don't follow through  One one ones Team meetings Performance reviews and tracking Manager meetings Related articles: 426: Fostering a Culture of Continuous Improvement 415: The Best Lessons On How to Listen w/ Listening Expert, Oscar Trimboli 373 : The Owner’s Role: 5 Behaviors for Effectiveness The One-on-One : How one meeting can dramatically impact your coffee shop's culture and morale. Avoid These Cafe Meeting Mistakes Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people. Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   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

Many people want their customers to be loyal to their shop without providing much incentive for that loyalty. In fact we often will all but demand loyalty by virtue of our status rather than based on what we deliver. Customers all over the world will bend to this insinuated expectation we have against their better interest for only so long before they leave. Today on Shift Break we will be talking about why loyalty may actually be a behavior that prevents us from improving and truly earning a customers patronage through consistently delivering value and learning from the times when we do not.  Listen to these related episodes next: 390 : 7 Ways to be Consciously Competitive 433: Winning Staff and Customer Loyalty "Local" does not Equal Quality Owners need community too! Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success?  Apply for Key Holder Coaching Group today!     Would you like to work with me 1:1 to help you thrive in coffee? Click below for a discovery call and lets have a conversation!  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    

Hospitality, patience, and giving grace to others and yourself are lessons we can learn from many areas of life. The coffee shop presents a unique opportunity for us to exercise those character traits as we serve customers along side our fellow staff members in the often pressured and fast paced day-to-day cafe work. There will many mistakes made, but in those mistakes lies opportunity for growth and re-affirming a people first focus.  Today's guest, David Foster, wraps all this up in an awesome new children's book called "Jett Goes to Work With Dad"! David Foster is a co-owner at Kiln Coffee in Grand Junction, Colorado. He is passionate about promoting intentional hospitality and his love for the coffee industry. He is also the author of this new book that teaches lessons that young and old can all learn from.  In our conversation we talk a lot about hospitality in all its iterations in the cafe business, how David got into coffee, why he wrote the book, and his insight into how we can serve others well through coffee.  Links:  https://www.kilncoffeebar.com/ https://www.instagram.com/jettgoes/   Related episodes:  323 : Reflecting on 5 Years of Keys to the Shop w/ my Wife Lynnsy Deferio 328 : Relationships and Resiliency w/ Xavier Alexander of Metric Coffee 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 331 : The 7 Deadly Sins of my Career   KTTS LINKS: Apply for the next Key Holder Coaching Group!     Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people. Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   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

Marketing can be good, and bad. At it's best it exposes you to resources that help you mindfully build your business. At its worst it takes advantage of your insecurity and fear of not know how to build that business and turns your dream into nightmare of chasing the "next" and the "new" just to try to succeed.  Today on Shift break we will be talking about a healthy way to interact with the ever expanding universe of options, data, sales people, and stats so that you can be decisive and be confident that your decision was a well considered one.   Listen to these related episodes next: SHIFT BREAK: Make Customer Feedback a Priority Menu Simplicity as Hospitality The Myth of Hands Off / Automated Leadership Imperfect Action and Finding Time Icing on the Cake: Competitions vs. the Shop Owners need community too! Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success?  Apply for Key Holder Coaching Group today!     Would you like to work with me 1:1 to help you thrive in coffee? Click below for a discovery call and lets have a conversation!  https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co   The best and most revered espresso machines on the planet: www.lamarzoccousa.com    

Roasting has historically been shaped by the experiences of crafts people and their experiments with what works, or does not work, in their roastery. These days we hav many people entering into the industry to affirm, challenge, and explore those dogmas in an effort to find the "why" behind the assumptions we have. Today's Rate of Rise guest, Mark Al-Shemmeri is one of those people challenging dogma with data.  Mark is a chemical engineer who spent four years as a doctoral researcher (EngD) in the UK figuring out how to simulate coffee roasting in-silico, creating a digital twin of a coffee roaster. The data-driven approach meant a lot of roasting, analysis of the process and product and coding up of simulations to predict how different green coffees, in different roasters with different process conditions, transform during roasting. Mark also operates a nomadic roastery under the pseudonym 'dialect' - a name befitting for his engineering approach to coffee and his efforts to challenge the complexities entrained in the industry. In this episode we talk with mark about how as a chemical engineer he ended up also in professional coffee work, how his expertise has shaped his own approach to roasting, and a look into the experiments he has been running to explore the variables of coffee roasting in a quest to simplify the overly complex.  Links: https://www.instagram.com/kramalshemmeri/ https://medium.com/@markalshemmeri https://www.researchgate.net/profile/Mark-Al-Shemmeri https://scholar.google.com/citations?user=H-A07IcAAAAJ&hl=en   Related episodes: RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee RoR #20 : Challenging the Status Quo w/ David Lalonde of Rabbit Hole Roasters, Montreal, Quebec Visit www.roastertools.com for the best software to help you run a roastery!

When you think about quality coffee and what it takes to help usher in change in both how it is rendered and then how it is perceived globally, you would likely be overwhelmed with the notion. It is a lifelong vocation that requires not only personal commitment, but a large team of people to accomplish it Toady we get to talk with the new World Barista Champion Boram Um, who's family has been on this quest since his father moved to Brazil from Korea to begin his second professional life as a coffee farmer.  Boram graduated in Business in Boston University and joined his father in the world of coffee in 2014 being certified as a Q-grader. With the desire of an entrepreneur he founded Um Coffee Co. in 2016 and in 2017 achieved best coffee shop in Sao Paulo.  Since 2019 he began competing in Barista Competitions and for 3 years straight was crowned national champion in Brazil. In 2023 for the first time in history of Brazil Boram achieved 1st place in the World Barista Championship.  Boram has been traveling the globe speaking and presenting to audiences of coffee professionals in places like Leaders Forum at the Cafe Show in Korea, Hotelex 2023 in Shenzhen China, and Coffee Fest Madrid, and many others. Today we get to talk about Boram's career, competition, and the business of rewriting the script for coffee in Brazil and achieving higher quality in coffee.  In this episodes you will learn about: Boram's Journey in Coffee Managing People and Quality Control Impact of Coffee Shops on Farming Practices Winning the World Barista Championship Focus on People and Coffee Um Coffee Co.: From Farm to Cafe Sustainable Practices in Coffee Production Building Relationships with Coffee Producers The Importance of Training and Education Expanding Um Coffee Co.'s Reach The Global Coffee Community Um Coffee Co.'s Future Plans Links: Instagram: @boramum @umcoffeeco @fazendaumcoffeeco https://www.umcoffeeco.com.br/?lang=en WATCH Boram Um's Performance   Related episodes:  452: CHAMPIONING THE CUSTOMER EXPERIENCE IN COFFEE W/ 3X SA BARISTA CHAMPION, WINSTON DOUGLAS THOMAS OF CEDAR COFFEE 451: BUSINESS GROWTH, INTEGRITY, AND COFFEE FARMER EQUITY W/ MARTIN MAYORGA OF MAYORGA COFFEE 444: FOUNDER FRIDAY! W/ JULIA PEIXOTO PETERS OF PEIXOTO COFFEE, ARIZONA 061 : You Don’t Know Beans about Brazil w/ Kelly Stein, Coffea Podcast 255 : The Triumph of Black Brazilians in Coffee w/ Phyllis Johnson Sustainability Series #1 : The Farm   OWNERS! Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success?  Apply for Key Holder Coaching Group today!      Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.   Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   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

Last year we did many interviews live at Coffee Fest. I got to chat with Ian WIlliams of the famed sneaker/coffee concept Deadstock Coffee in Portland Oregon while on the show floor.  In this brief conversation Ian shared some very helpful insights around marketing, entrepreneurship, and staying true to values and culture while growing a business.  Deadstock began as a cart and has operated a sneaker-themed coffee shop in the Old Town Chinatown neighborhood since August 2015. Since then the company has won numerous accolades. Ian and his team have steadily grown the business through genuine hospitality, unique partnerships, and establishing themselves as a leading voice for black owned coffee shops.  Ian has been speaking on coffee, marketing, diversity, and business around the country for a while now and you can find him on the Coffee Fest circuit this year again doing just that.  I hope this interview helps you greatly and stay tuned for more interviews like this soon as we get ready to go to the first Coffee Fest show of 2024 in NYC! Links: Ian on IG: @eeweezie https://deadstockcoffee.com/   Related episodes:  SPECIAL: Coffee Fest Live! Chicago 2022 Part 2 w/ Marissa Childers, Jess Gulino, and Tony Dreyfuss SPECIAL! Part 1| Coffee Fest Anaheim 2023 w/ Kenneth Davids and Madeleine Longoria Garcia SPECIAL: Coffee Fest Live! Chicago 2022 Part 1 w/ Luke Waite, Kris Christian, and Perfect Cube Sponsor: www.coffeefest.com Use code KEYS15 to get 15% off your General Admission!  

It is very difficult to take criticism. Especially when you may be fully aware of the imperfections of those offering the feedback on your performance. Trust me, I have lived the rage of those moments in full, and have come to see how many opportunities I wasted being upset vs taking the feedback and using it to improve and grow.  Today on Shift break we will be talking about how we should take the imperfect criticism and feedback we receive and own our part and our response... especially when we occupy the position of barista and may be young in the industry.    Listen to these related episodes next: SHIFT BREAK : The Scourge of Nitpicking Bosses SHIFT BREAK : Candid Advice for Baristas, Managers, and Owners The Courage to Correct Baristas Are Not Magic An Essential Habit for Every Coffee Shop Worker Owners need community too! Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success?  Apply for Key Holder Coaching Group today!    Hey Managers!  In my consulting work through KTTS Consulting, working with managers as a career coach is one of the services I offer.   Would you like to work with me 1:1 to help you thrive in coffee? Click below for a discovery call and lets have a conversation!  https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co   The best and most revered espresso machines on the planet: www.lamarzoccousa.com    

Special announcement! Applications are still open for the next round of Key Holder Coaching Groups!  The Key Holder Coaching Group is a select group of coffee shop owners who love coffee, people, and want to see their business and others succeed!    Insights, perspective, accountability, and growth.   These are just some of the benefits I have seen change lives through consulting and over my years facilitating workshops and trainings. ​ ​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. ​ ​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 launch the second round of peer-to-peer mastermind groups! ​ ​About the groups: ​ ​🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5-6 coffee shop owners. ​ ​🔑 We will meet together 2x per month for 2 hours over a 6 month period. 12 calls total! ​ ​🔑 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 Signal app as well.   ​ ​I will be keeping applications open for the rest of this month (February) ​ ​Selected members will be notified end of February and beginning of March. New rounds of groups will begin in March!     If you have questions or want to reach out for anything else, including one-on-one coaching and special consulting projects then email [email protected]. -Chris Deferio  President | Host  Keys to the Shop   Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success?  Apply for Key Holder Coaching Group today!    A couple testimonials:    "The most beneficial aspect of the KHCG has been getting the opportunity to explore topics from multiple perspectives. I have found that even If I am not in the “Hot Seat” I am gaining valuable information that is relative to my business in some way. KHCG has proven to be a safe space for me to be vulnerable, increase my self-worth and positively adjust my mindset to get the most out of the experience. As business owners, we are, without a doubt, our most valuable asset. Investing in ourselves, stepping outside of our patterns and opening up to fellow business professionals within our field will absolutely bring fresh perspectives to solve problems and reminders to celebrate wins. You do not have to do it all or do it all alone, KHCG will be a valuable ally on your journey to success."   -Sunny Cover   Founder ~ The Boss The Peekskill Coffee House Peekskill Coffee Roasting Company Ryze Collective Inc     "I've been part of quite a few different mentorship programs, and coaching programs and the Key holder coaching group has by far provided the most value. I loved being part of a group with businesses that are all so different because you learn so much that isn't just applicable now, but what might apply 1 or 2 years down the road. Chris does a great job facilitating the group in a way that everyone feels comfortable contributing, and can be honest and vulnerable. I'm blown away by the generosity of the group!" -Susannah Winters Hilton Head Coffee  

People don't leave jobs, they leave managers. This is an old but still true saying that, for me, underscores the importance of selecting the right person to take on a management role in the cafe. A bad manager makes the work miserable, and a good manager makes the work rewarding and just like a conductor, orchestrates the talents of the players into a harmonious experience. But how do you find this person and what should you be looking for when it is time to put an manager in place? This week we are going to discus several key character traits and behaviors you will want to make certain are present in the person you have in mind to be a manager. Your coffee shop's future actually does depend on it! We cover: Why we get management wrong Your role in a manager's success Personal resilience Patience with change and trust Communication and Self awareness Ability to earn trust Big big picture + detail focus Caring and Kindness Related episodes:  383 : How to Train a Manager 261 : The Basics of Managing Managers 378: 5 Areas to Develop in Managers 229 : 7 Tips for New Managers 141 : The 27 Challenges Managers Face w/ Bruce Tulgan   Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success?  Apply for Key Holder Coaching Group today!    Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.   Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   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