Keys To The Shop : Equipping Coffee Shop Leaders (Chris Deferio)
Explore every episode of Keys To The Shop : Equipping Coffee Shop Leaders
| Pub. Date | Title | Duration | |
|---|---|---|---|
| 22 Jul 2022 | Vanity Metrics | 00:10:07 | |
In coffee, we like to see ourselves making progress and we check our state against certain metrics and goals that we believe, once reached, will transform our business and as bring satisfaction. Today on Shift Break we will be discussing vanity metrics and why some of the feedback and status we seek through them will more likely lead to stress and fear, than joy and fulfillment. Related episodes:
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| 11 Nov 2022 | The Insult of Sink or Swim Training | 00:10:44 | |
It's wild to me that this still exists in coffee. The idea that we can throw a new hire in to the mix of a shift in a new cafe and expect that they will prove themselves as being valuable based on if they fail or thrive. On today's Shift Break we will be talking about why this "sink or swim" mentality is glorified laziness, culturally dangerous, and what we should be doing as leaders to train our people. Related episodes you need to hear:
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| 23 Jul 2018 | 101 : Avoiding Legal Pitfalls in Coffee Retail w/ Marshall Fuss, Attorney at Law : Coffee shop leases, business types, build out, partnerships, raising capital, and trademarks | 01:02:56 | |
There are countless details that go into setting up a great coffee shop. At the top of the list of priorities are the legal considerations that provide you with a foundation on which to build your dream cafe in a way that won't turn that dream into a nightmare. Today we welcome long time attorney and general counsel to the Specialty Coffee Association, World Coffee Events, and Coffee Quality Institute, Marshall Fuss! We dive into 5 critical areas where most shops run into trouble and Marshall details how you can avoid mistakes in each of them. This is a VERY practical and valuable episode that gives you some serious keys to being a legally sound and thriving shop. I can't think of a better subject for ep.101 than some legal 101. Enjoy!
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| 20 Jul 2020 | 229 : 7 Tips for New Managers | 00:35:49 | |
Entering into a new role, or even just taking over a new cafe or team, is a daunting challenge. Many burn out and the experience leaves a bitter taste in their mouth and a lot of destruction in their wake. In the midst of the reshuffling during COVID there are a lot of opportunities to establish a new way of approaching management in the shop and in this episode I am going to be giving what I think may be some the most important practices to put in place to thrive as a new manager or to make your management new. As I recorded this I got the feeling that it may be one the most essential episode in the KTTS library on the subject. Please listen deeply and share widely. I can honestly say that if you practice these things consistently you will have a very strong foundation for the rest of your career. We will dig into and expound on:
Related and recommended episodes: 226 : The Art of being Indispensable at Work w/Bruce Tulgan 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 028 : Why it’s Ok to be the Boss w/ Bruce Tulgan The One-on-One : How one meeting can dramatically impact your coffee shop's culture and morale.
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| 26 Sep 2019 | Should You be Behind the Bar Right Now? | 00:12:13 | |
There is a little problem we need to talk about that may not seem like a biggie but can wear away at morale and breed needless frustration. The bar area can sometimes attract a variety of staff members who are not on shift or are from other departments. Over time the bar starts to be treated as a pantry or lounge and not a professional work environment. Today we are chatting about this devolutionary phenomenon and some solutions to aid in developing respect for the bar and the people who are tasked with its upkeep.
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| 14 Feb 2020 | Bonus Valentine's Day Episode aka "My wife made me do it" | 00:54:58 | |
Okay, so today the tables are turned and I get interviewed by my loving and lovely wife, Lynnsy. Doing something like this podcast requires a good deal of support, encouragement, and patience from the people around us. My wife is the epitome of those things and more. When she came to me with this idea was very hesitant but she has convinced me to let her interview me for a Valentines Day episode to explore some fun stories from my career, completion, and also how coffee brought us together. Seems pretty appropriate right? Coffee brings us all together. So if you want to hear about how latte art got me married, why you should check your ego before you blog, what happened to me in that I needed to call my wife from a pay phone in Vegas, and more, then this episode is for you! Thanks, Lynnsy. I love you more than coffee.
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| 09 Oct 2018 | 115 : Finding Success in Mobile Coffee w/ Tim Cox of Communion Cafe & Rail Cart Espresso : Preparing for catering, mobile events, pricing, menu design, customer expectations, Technical requirements, challenges and benefits | 00:41:24 | |
Mobile coffee service is an incredibly important element to a successful coffee operation. Be it farmers markets, luncheons, weddings, or concerts- breaking out of your four walls is the perfect way to get the word out about your brand to your community. It is, however, not without its challenges and does require you to take account of some key differences that you must prepare for to be successful. That's where today's guest Tim Cox comes in. As Co-owner of a brick and mortar shop (Communion Cafe) AND owner of a mobile coffee business (Rail Cart Espresso)he is uniquely positioned to teach us all about what it takes to find success in mobile coffee. We discuss the technical needs, menu design, pricing, site prep, contracts, managing customer expectations, and much more. Get ready for mobile coffee success! Links:
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| 12 Feb 2019 | 137 : Essential Books for your Professional Development Vol. 2 : Five Books that will teach you team building, management, entrepreneurship, managing your manager, embracing your coffee shop as a community space | 00:20:59 | |
Nothing helps you grow like great books! In this Vol.2 of Essential Books we talk about 5 books that will have a huge impact on your career and business. They cover everything from team building, problem solving for managers, and managing up the chain of authority -to entrepreneurship and an in-depth look at the role the coffee shop plays in your community. These are truly powerful works that I believe should be read by every coffee service professional. Enjoy!
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| 22 Feb 2025 | RoR #32: The Other Kind of Sourcing Every Roaster Needs w/ Mark Kutrovski of Mirror Coffee Roasters | 00:39:03 | |
Feedback. It is all too common to use this word. But do many of us actively pursue it as if it is foundational to the success of our businesses? Chances are not really. And in so doing we lose out on connection, relevancy , and have a harder time delivering value that creates momentum with our coffee. All because when we talk about relationship coffee, we tend to leave out the consumer. Today on this 32nd episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are sitting down with cofounder of Mirror Coffee Roasters in Bellingham Washington, Mark Kutrovski! Over the last 10 years, Mark has been running a small creative agency out of Bellingham, WA that helps clients grow their online presence on social media through engaging video and photo content. During that time, he had his coffee enlightenment that peaked my interest in coffee. He picked up a few part time jobs ranging from working at a local roastery to working behind bar just to learn more about the craft. His growing curiosity in coffee paired with his brother's experience in managing several cafes, they decided to join forces to start Mirror Coffee Roasters. In today's episode we explore the need for all roasters to pursue feedback in how they source, roast, and communicate value to their customers and why it is of particular importance right now! Links: https://mirrorcoffeeroasters.com/ Instagram: @mirrorcoffeeroasters
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| 01 Jan 2021 | RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters | 00:54:57 | |
Welcome to the new series produced in partnership with Roast Magazine, "Rate of Rise: Elevated conversations on Roasting"! Every first Friday we will be interviewing roasting experts from around the world to discover wisdom and insights that will help you thrive in your roasting business. In this inaugural episode we are going to be talking with the amazing Anne Cooper or Equilibrium Master Roasters! With over 25 yrs working in the Coffee Industry, Anne is an Australian Roaster who has gained extensive experience in many areas of the coffee industry as Barista, Café Owner/Manager, National Barista Trainer & Assessor, Head Roaster/Roasting Production Manager at both a National & International level. A certified Q Grader, Anne regularly attends, volunteers, competes in & judges coffee competitions in Australia, USA & Brazil. With her consulting company, Equilibrium Master Roasters, Anne continues to develop her extensive roasting skills & knowledge with exposure to a wide range of roasting companies & machines and various roasting techniques / industry relevant processes & protocols - she is really passionate about passing on skills & knowledge to the next generation of flame keepers. In our conversation we focus on setting yourself up for success through data, equipment knowledge, establishing solid protocols, and balancing the use of software and tools with a deep sensory understanding of the roasting process. There is a ton of fabulous information here to help you kick of 2021 the right way! We cover:
Links:
Related Episodes: 152 : Essential Advice for Starting a Roastery w/ Jen Apodaca 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris 082 : Knowledge and Flavor w/ Cosimo Libardo
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| 10 Sep 2020 | Shifting the Shadow Shift | 00:10:34 | |
When we onboard new baristas we usually schedule them for a "Shadow Shift". he intent is that they are to learn the ropes, observe and absorb how things are done, which will help prepare them for work on the bar. That's the hope. In reality it often turns out to be chaotic, stressful, and produces more confusion than clarity. Today we will be discussing how to approach the shadow shift with what I call "Structured Shadow Shifts" and how they can deliver the amazing value for you and the new hire.
Related Episodes: 172 : Why Tracking Performance is a Must! 235 : 4 Tips for Training your Staff Your Employee Handbook is Worthless
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| 04 Sep 2018 | 109 : Leadership Abandonment Syndrome :Why there is a lack of development for senior staff and what to do about it. : Leadership, coffee shop management, professional development, responsibility of owners | 00:27:50 | |
There is an interesting phenomenon in the cafe where as you move up support, communication, and development tends to be harder to come by. The result is managers and other leadership staff feeling abandoned and burned out as they are left to navigate the complexities of their work solo. It does not have to be like this and on today's episode we discuss why this happens, and some solutions what for both owners and managers. Enjoy! | |||
| 18 Nov 2020 | The Impact of Absence | 00:06:15 | |
We all have a collection of little things the annoy us, and the customers in our shops. What we don't talk about very much is the result of all of the little problems accumulating over time and what it would be like if they were not there. Today we will be discussing how your shop can benefit from the impact of absence. Related Episodes:
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| 06 Jun 2022 | 350 : The Physics of Filter Coffee w/ Jonathan Gagné | 01:09:34 | |
Brewing a great cup of coffee is what we all strive to do daily. Over the years, our own understanding of how to do this well has grown as the body of literature and content regarding brewing science has increased. Most recently one such resource has been published from someone who has applied their expertise and scientific rigor to the subject of brewing coffee, thus creating one of the most thorough treatments on the subject to date. On today's show e are talking with the author of the new book, "The Physics of Filter Coffee", Jonathan Gagné ! Jonathan Gagné is a scientific advisor at the Rio Tinto Alcan Planetarium in Montreal, and adjunct professor at Université de Montréal. He completed his Ph.D. in astrophysics in 2015 and moved to the Carnegie Institution for Science in Washington, D.C. for a 3-year postdoc as a Sagan Fellow. He came back to Montreal to start a second postdoc at the Institute for Research on Exoplanets before he was hired by the Planetarium. Jonathan's expertise is focused on brown dwarfs, young stars, exoplanets, and stellar associations. He uses various telescopes throughout the world to carry his research, from the Observatoire du Mont-Mégantic in Québec, the Infrared Telescope Facilities in Hawaii and Gemini-South in Chile. In his free time, Jonathan is also passionate about coffee brewing and has dived deeply into all many aspects of how physics affect coffee preparation for pour overs and more recently espresso. He maintains a blog of his findings and understanding of coffee physics at coffeeadastra.com, and he is the author of the book The Physics of Filter Coffee. This is a wide-ranging conversation that addresses many of the key elements that impact our brewing and how we can apply practical solutions to create wonderful coffee both at home and at at scale in the shop We cover:
Links: Jonathan's Blog : www.coffeeadastra.com Jonathan on IG: @jgagneastrocoffee Buy the book! The Physics of Filter Coffee
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| 25 Aug 2023 | 428 : Founder Friday | Maxwell Mooney's Final Chapter at Narrative Coffee and New Beginnings | 00:50:40 | |
Early on in the podcast (2019) I had Maxwell on to tell the story of Narrative and then 3 more times since then to discuss deeper topics related to running a great shop, dealing with challenges, and tools to success. I have known him for over a decade and believe he channels the kind of character and values the entire industry should aspire to. Recently Maxwell made the decision to sell his ground breaking cafe, Narrative Coffee, to one of his long time baristas (Alex Sciarrotta...Himself an awesome leader and example) and move across the country to embark on a journey into the next chapter of his coffee career helping people open and run great coffee shops with Threadbare Coffee Consulting. In this discussion of Maxwell's final chapter with Narrative we talk about what led to this decision, values that guide him, what he is most proud of after 7 years of Narrative Coffee, his thoughts on what is key for cafe owners today to focus on, and what have is doing now as a coach with Threadbare. I am honored to have been able to feature Maxwell's story on this show and hope you are inspired by this and the other conversations we have had the pleasure of having with Maxwell. Links: www.threadbarecoffeeconsulting.com
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| 01 Feb 2021 | 264 : A Conversation with Abner Roldan of Cafe Comunion and La Crema Podcast! | 00:39:11 | |
On today's episode we get to have a conversation with Abner Roldan who, along with his wife Karla Quiñones founded one of Puerto Ricos best coffee shops, Cafe Comunion. Abner is also Puerto Rico's latte art champion 2014 & '15, a member of the Barista Magazine Editorial Board AND the recent Sprudgie Award winner of Best Coffee Podcast! (La Crema) In this interview we start right at the beginning to learn about Abner's entry into coffee, the story of founding Cafe Comunion, starting his award winning podcast, and his experiences as he has grown as a coffee professional serving both the Puerto Rican coffee community and the Spanish speaking coffee community globally. We cover:
Links:
Related Episodes: 236 : Founder Friday! w/ Meil Castagna-Herrera & Curtis Herrera of Cafe Corazon! 061 : You Don’t Know Beans about Brazil w/ Kelly Stein, Coffea Podcast 072: Taking an Origin Trip w/ Kim Elena-Ionescu : How to go to origin in a mutual beneficial way 103 : The Colombian Coffee Connection w/ Ervin Liz
Need consulting? Reach out! chris@keystotheshop.com
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| 17 Jan 2017 | 004 : Leadership in the Cafe: 10 Steps to Being a People First Leader | 00:45:46 | |
In this episode you and I get to discuss some practical leadership practices for the shop to help you keep people first. There are 10 things that, if implemented, will help anyone who is currently a leader or is aspiring to hold a leadership position in a cafe to lead effectively while also providing proper care for their staff. Thanks for listening! Show Notes can be found at: www.keystotheshop.com/resources
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| 30 Jan 2024 | 456: Competitions and What Makes a Good Barista w/ Scott Conary, Carborro Coffee / WCE Judge | 00:56:27 | |
Coffee competitions have grown to be a dominant force for how professionals and consumers alike view the role of a barista, the industry, and coffee itself. Mindsets, businesses, and the supply chain itself has been shaped by the influence of competitions and today, understanding this world is critical to understanding coffee. To talk about this today we are joined by one of the most respected, prolific, and knowledgable WCE Competition head judges out there, Scott Conary! As Owner of award-winning Caffe Driade, Perennial & Open Eye Café in Chapel Hill, NC; along with Wholesale Roastery Carrboro Coffee Roasters; Scott Conary has had many opportunities to travel, teach and learn about coffee production, harvest, selection, blends and trends for the last 25+ years. He is an active educator in the Industry in most all disciplines and consults for companies, restaurants, and cafes nationally & around the world while also serving as a WCE Representative and Certified Head Judge for the World Barista Championship since 2005. He has been a head Judge & Instructor for the Alliance for Coffee Excellence & the Cup of Excellence program since 2015. Scott trains Barista’s and coffee professionals as a consultant, in the U.S. and around the world, for skill, knowledge and competition. In this episode we get to discuss competitions, judging, what makes a "good" barista, and the role these things have played and continue to play (both good and bad) in shaping the environment we operate in We cover:
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.
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| 13 May 2022 | RoR Live at SCA #2 Areli Barerra Grodski | Little Waves Coffee | 00:36:11 | |
Welcome to Rate of Rise Live! Episode #2 brought to you by Roast Magazine! I am thrilled to have had the opportunity to partner with Roast during the SCA 2022 Global EXPO in Boston to have some live face-to-face interviews with 10 of the coffee industry's brightest minds. In this episode we are sitting down with Owner of Little Waves Coffee, Durham, NC, Areli Barerra Grodski! Areli Barrera Grodski is an immigrant from Tijuana, Baja California, Mexico. She moved to San Antonio at 6 years of age and then to Cherokee, NC at 10. It is here where she was introduced to coffee as a community space and to her husband and business partner, Leon Grodski Barrera. She has been working in coffee since 2009 as a barista, coffee shop owner, roaster, and green coffee buyer. She proudly owns three shops called Cocoa Cinnamon and a roastery called Little Waves Coffee Roasters in Durham, NC. Areli is also the Recording Secretary and Board Member of the Coffee Coalition for Racial Equity. Little Waves is the most recent winner of the prestigious Micro-Roaster of the Year Award and in this conversation we chat with Areli all about her and her husband Leon's journey in beginning, growing, and learning through Little Waves Coffee. We cover:
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Click here tp watch video of this interview on Roast magazine's YouTube channel! Links:
Consulting and coaching: chris@keystotheshop.com
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| 17 Dec 2024 | 513: Rock n' Roll, E-Commerce, and Opening a Coffee Shop w/ Acey Slade of Cat Fight Coffee! | 00:46:09 | |
Music and coffee seem to just go together. If you are into one, the other is not far behind. Both coffee and music inspire and create community that fuel's our lives. Today's guest began his coffee journey as a full time touring musician and was immediately hooked. His journey took him from e-commerce and pop-ups, to now his own brick and mortar store. Today we are chatting with Acey Slade of the weird and wonderful, Cat Fight Coffee! Catfight Coffee was formed in 2020 by career musician Acey Slade (Dope, Joan Jett and the Blackhearts, Til Lindemann of Rammstein) and his wife Meiling (a Taiwanese native) when both saw their respective careers put on hold due to Covid Lockdown. Acey, having had a previous background in the coffee industry and Meiling having a successful career in beauty industry. They put their experience to work and Catfight Coffee was born as e-commerce business. Today Catfight Coffee is available in over 80 retail outlets across North America. Roasting and distribution in the UK will begin in early 2023 as will the first retail outlet in Asia. We cover:
Links: https://www.catfightcoffee.com/ Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!
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| 07 Feb 2019 | Approving Delegated Work: The overlooked element that keeps the cafe up to standard | 00:04:38 | |
Coffee shop managers need to delegate and assign tasks to the team. This includes checklists, chore charts, and special projects. A critical part of effective delegation is holding people accountable for the work done in the cafe. Today we chat about how approving delegated work will empower you, your staff, and ultimately the shop. | |||
| 24 Jun 2019 | 160 : The Smart Way to Approach Money w/ Jill Schlesinger | 00:56:15 | |
Managing money can be super stressful. This is especially true when you own and operate a coffee shop, the margins are thin, and there seems to be more going out than coming in. To help us work through our approach to our money we are talking with the Emmy Award nominated and Gracie Award winning financial analyst for CBS News, Jill Schlesinger! Jill is the host of the "Jill on the Money Podcast" of the nationally syndicated radio show, "Jill on the Money" which one the 2018 Gracie Award for best national talk show. Jill appears on CBS radio stations all over the country and covers the topics of economy, markets, investing, and all things financial. She translates complicated business and economic news into understandable relatable topics for everyday people. Jill is also the author of the new book, "The Dumb Things Smart people do with Their Money" where she reveals 13 costly mistake we are likely making right now with our money and how much of what causes us to make these mistakes are emotional blindspots related to our mindset on toward money. We dive into this idea and more in this episode as Jill details smart and stable ways to approach money. The result is a conversation that will definitely set you on the a course for a more peaceful relationship with your finances. In this conversation you will learn about:
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| 23 Feb 2021 | 267 : The Power of Delegation | 00:21:02 | |
We have a control problem. Specifically we don't like to give up our control of the processes and operations of our cafes out of fear for what might happen when others take the wheel. The difference between a successful shop that has capacity to both care for its people and grow and one that is stifled and limited, comes down to your ability to delegate. Today we will be talking about wha delegation is, what it can do when practiced responsibly, and how to begin the process of changing the way you act and think as a leader in the coffee shop. We cover:
Related Episodes: 248 : The 5 Elements of Resourcing your Team
Need consulting? Reach out! chris@keystotheshop.com
The BEST in commercial coffee equipment!
Want the best plant based beverage for your coffee drinks? | |||
| 10 Jul 2018 | 099 : The Barista League w/ Steven Moloney : Community, Competition, accessibility, fun | 00:34:26 | |
Competitions don't have to be expensive, complex, or stressful! The Barista League is proof. Today we are talking with Barista League founder, Steven Moloney about this community focused, engaging, and refreshing competition. We discuss the benefits of this type of format, what people who attend are saying, his perspective on specialty retail, and advice for how we can support and liven up our shops and cities on our own. This is a great chat that will leave you encouraged to connect with and learn from your your fellow baristas and maybe even join the Barista League. Enjoy!
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| 05 Jan 2022 | 323 : Reflecting on 5 Years of Keys to the Shop w/ my Wife, Lynnsy Deferio | 00:54:46 | |
Welp, KTTS is now 5 years old! In this time KTTS has aired 560 episodes and is closing in on 2 million downloads around the world and it simply feels surreal. I have been so blessed by the guests on this show, you the audience, and most of all, my biggest supporter, my wife. SO...on this episode my lovely wife Lynnsy takes to the microphone again to interview me about the journey over the past 5 years as well as getting to know a bit more about me and some of the things that make me tick. She has seen this thing take shape closer than anyone and it was really fun to get to talk with her about all of this. Thanks, babe. You're the best. You guys are cool too.
We cover:
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Related Episodes: Bonus Valentine's Day Episode aka "My wife made me do it" 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA 081 : Founder Friday w/ David Schomer of Espresso Vivace 315 : Growing and Connecting w/ Stephen Zinnerman of The Coffee Enthusiast! 242 : A Conversation with James Hoffmann
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| 28 Jun 2018 | The One-on-One : How one meeting can dramatically impact your coffee shop's culture and morale. | 00:09:21 | |
SHIFT BREAK #7 : At the heart of every health organization is a prioritized and regular system of communication that gives a voice and an ear to their staff. The one-on-one meeting is a very powerful tool to bring cohesion, give clarity, and increase morale across the company. In today's Shift Break we discuss what it looks like to implement this meeting and why it is so critical to a thriving and positive work culture. Links to helpful resources: Manager Tools Podcast on One-on-ones KTTS 004 : 10 steps to being a people first leader KTTS 018 : Hiring, culture, and the future of your shop
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| 22 Jan 2019 | 133 : 5 Keys to Successful Wholesale w/ Sarah Richmond : How to set up an incredible wholesale program, servant leadership, mission driven values, integrity, team building, systems and operations, mindset and growth | 01:12:54 | |
Wholesale! It is a vital part of both your success as a roaster-retailer, and the success of specialty coffee globally. Setting up a program that is sustainable, true to your values, and serves your team and your customers well is an absolute priority. It is no small task to venture into the world of wholesale as there are a lot of complexities and hurdles that will need to be worked through along the way. Having a great foundation laid is the first step and today's guest, Sarah Richmond, does a fantastic job laying that foundation for us. We discuss integrity, values, servant leadership, systems, pitfalls to avoid in wholesale, books you should read, and 5 key steps you need to take in setting up a program that will bring joy and growth to you, your team, your business, and your customers. Honestly, Sarah is the kind of person any professional would want as a mentor and having her in the program is an absolute privilege. Please listen deeply and enjoy! LINKS: Books: Podcasts:
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| 20 May 2024 | SHIFT BREAK: Owners, It's OK to Make Mistakes | 00:13:18 | |
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:
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 chris@keystothshop.com of book a free call now: https://calendly.com/chrisdeferio/30min Listen to related episodes:
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| 18 Feb 2022 | Proactivity in the Owner - Manager Relationship | 00:09:52 | |
We often talk about charitable assumption and being proactive to address the needs of our guests. But how often are we considering the way we approach the relationship between owners and managers? There are a lot of expectations going both ways but not always a lot of understanding. Today on Shift Break we are going to talk about how if we can lean into communication and the spirit of mutuality then I am going to guess a lot of bad blood can be avoided.
Related Episodes: 261 : The Basics of Managing Managers 141 : The 27 Challenges Managers Face w/ Bruce Tulgan 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it
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| 17 Jul 2018 | 100!!! : Why YOU are the Key : Community, being a resource, conspiring to each others success, trusting in you experience, providing insight, inspiration, and tools. | 00:27:46 | |
Wooo Hooo! It's the 100th episode of Keys to the Shop!!! Thank you so much for listening to and supporting this show! I can think of no better way to use this time than to highlight what a critical role you all play in the industry. Today I want to talk to you about why you are the the key. You can provide others with insights, inspiration, and tools that will have a positive impact on your circle of influence no matter what you do in the industry or how long you've been doing it. I hope that after todays episode you feel confident to take what you have and put it to work even more within specialty coffee community. I can't tell you how humbled and honored I am to be able to do this work on this platform and I will always work to make what is done here increasingly valuable and impactful for you and your success. Thank you!
GIVEAWAY ALERT! In honor of the 100th episode I am giving away a mini-library consisting of these books:
To enter the contest:
Winner announced Thursday July 19th!
Links: Remember the first episode? Ep: 001 Intro and What to Expect Why it's OK to be the Boss w/ Bruce Tulgan | |||
| 06 May 2024 | 473: A Master Class in Wholesale Coffee w/ Honor Forte of Olympia Coffee Roasters | 00:50:16 | |
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: Olympia Coffee Roaster : https://www.instagram.com/olympiacoffee/ Honor Forte IG: https://www.instagram.com/honorforte/
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| 22 Jul 2019 | 165: The Art of Deep Listening w/ Oscar Trimboli | 01:01:13 | |
When we listen, we tend to stay on the surface of what is being said but rarely ever venture into the deeper meaning of what is being communicated. This means we enter into dialogue with staff and customers only hearing a fraction of what can be perceived and as a result our personal and business relationships fall short of their potential. Today we are going to take our listening skills to the next level and learn about the art of "Deep Listening" with our guest, Oscar Trimboli. Oscar is an internationally recognized coach, mentors and speaker who spent over ten years with Microsoft Office leading the Australian division to great success. He created extraordinary opportunities for through the "Microsoft Protege" program that gave young professionals in the company access to mentors and coaching. Oscar is also the author of the new book "Deep Listening: Impact Beyond Words". In this book Oscar codifies into a very intuitive and easy to understand format the art of becoming and taking on the practice of being a Deep Listener. It is essentially a field guide that will transform you from the inside out and take your communication skills to a level that honors and explores the depth of each conversation you have. In this conversation you will learn:
Please do yourself and everyone around you a huge favor by visiting Oscar's website: Download the 5 Levels of Listening and buy the book: Deep Listening: Impact Beyond Words
Here are some related episodes:
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| 16 Sep 2022 | Your Bathroom Stinks | 00:09:22 | |
When we promise our customers a specialty experience in our shops they would logically assume that promise of quality might extend to the bathroom. Alas, it is not so. Not at least for many shops. On today's Shift Break we are going to be talking about how the way you care for you cafe bathroom is a direct reflection of how you care for you guests and why we need to hold ourselves to a higher standard. Related episodes:
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| 31 Oct 2018 | 120 : Social Media 101 w / Jenn Chen : The most critical elements for coffee companies to consider to have a great on-line presence | 00:55:23 | |
Social media is a vast landscape filled with both great and terrible representations of people's brands. At best we enhance a customer's view of us and create an even bigger fan -At worst we introduce confusion, boredom, or anger into the relationship and drive people away. In order to give customers a truly excellent representation of your business on-line you need to know the fundamental best practices that lay the foundation for success. In today's episode we chat with coffee marketing professional, Jenn Chen Jenn guides us through several critical areas that we need to be on top of with our company's social media. When should you outsource? What are the absolute no-no's of social media? How do you engage with people online? All of these and more are answered by one our industries brightest and most sought after media pros. Enjoy! LINKS:
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| 18 Jun 2019 | 159 : Unconscious Bias w/ Lauren Lathrop of Mill City Roasters | 00:59:49 | |
What we think and how we act are inextricably linked. In the world of hospitality how our views and assumption about others influences everything form how we serve customers -to who we promote to leadership positions in the cafe. A large part of what contributes to our behavior is actually under the radar and as such goes unaddressed. Today we making a conscious effort to tackle and talk about unconscious bias w/ special guest , Lauren Lathrop of Mill City Roasters! Lauren works as part of the education team at Mill City Roasters in Minneapolis, where she recently moved after 10 years in Portland, OR. She is an Authorized SCA Trainer, a Head Judge for the United States Barista Championship, and a certified judge for both the World Barista and World Brewers Cup Competitions. She has worked in the coffee industry for over 12 years as a barista, assistant manager, and retail coffee educator. She has also competed in Barista Competitions, earning a spot in the finals at the 2012 Northwest Regional Barista Competition. She now serves as Vice Chair for the US Barista Competitions Committee and has developed a number of new training programs for competitions, including an Unconscious Bias Training for Judges. In todays episode you will learn about:
LINKS: Lauren's email: Lauren@millcityroasters.com
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| 21 Sep 2021 | Sustainability Series #1 : The Farm | 00:55:47 | |
Welcome to the Sustainability Series from Biocaf and Keys to the Shop! To kick off this series we will be exploring sustainability where all the potential of a coffee and the foundation of our industry is concentrated. The farm. How we define and understand sustainability here creates a ripple effect that impacts every action we take along the value chain. As we explore sustainability on the coffee farm we will be discussing everything from organic production, farmer cooperatives, and climate change - to legacy, genetic/crop diversity, and organic production. All of this with the aim to create clarity on the issues and highlight the movements currently making positive change that we can be inspired by, work along side of, and support in their big for sustainability on the farm. Our Guest for this Episode include:
Guest Links:
Show Links: Download the Free PDF Program Guide Series Link: Related Keys to the Shop Episodes:
Remember! Visit www.biocaf.com for more resources on sustainability! Visit www.keystotheshop.com for hundreds of episodes focused on helping you and your coffee business thrive! Follow @keystotheshop on Instagram! | |||
| 29 May 2023 | RoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage Coffee | 00:49:48 | |
Setting up and maintaining a roaster for functionality, safety, and quality output is perhaps the biggest challenge of roasting. There are many variables and trades that go into it and it is easy to skip some steps, be less than detailed, and rush the project. I don't need to tell you, that is s a recipe for disaster. Perhaps nobody in roasting tech knows this more than the man who gets called to both set up roasters, and swoop in and deal with all sorts of emergency situations and repairs. Today on RoR we are talking with the legend, Doug Graf of Vintage Coffee. Doug Graf has been rooted in the roasting, and roasting tech, repair and installation world for over three decades. From running his own family business for twenty years- to full time instal, repair, and consulting work for roasters over ten years, Doug Graf has maybe literally seen and worked on it all. Through his consulting company, Vintage Coffee, he provides consulting, training, repair and maintenance, plant design, and start up for coffee roasters of every size. Vintage is also a service representative for Canada for Loring Smart Roasters. As you might guess, he is also a very active member of the roaster guild where he generously shares his hard earned wisdom and runs the roasters tent at the guild retreats. In our conversation we talk with Doug about his career and focus on his advice and insights on how we should approach setting up and caring for our roasters and roasting spaces, and what the most common mistakes are related to maintenance to help us avoid needless troubles in the roastery. We cover:
Links: Related Episodes: | |||
| 25 May 2023 | The Myth of Hands Off / Automated Leadership | 00:09:18 | |
There is a shortcut for everything these days. Automation, templates, and other tools would give you the impression that you can automate of be hands off with your leadership and that your aim is to continually seek more ways to remove yourself. On today's Shift Break we will be talking about how this idea, while appropriate in some aspects of the business, is a recipe for disaster in others. Listen to these related episodes next:
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| 05 Apr 2020 | 211 : Straight Talk for Coffee Shops w/ The Retail Doctor, Bob Phibbs | 00:55:43 | |
Brick and mortar retail is taking a huge hit right now. We are all trying our best to adjust and weather the storm. In the midst of this crisis there is still room for hope, connections, and there is an opportunity to serve like never before. All of this of course requires decisive and consistent action and to help motivate as we take those actions we are hearing from the worlds leading expert on brick and mortar retail, Retail Doctor himself, Bob Phibbs! Bob Phibbs has helped thousands of businesses in hospitality, manufacturing, service, restaurant and retail since 1994. His clients have ranged from multi-national luxury brands to small businesses. With over 30 years of experience beginning in the trenches and extending to senior management positions, Phibbs has been a corporate officer, franchisor and entrepreneur. A frequent guest on MSNBC's Your Business, he and his work have been featured in Entrepreneur magazine, the Wall Street Journal and the New York Times. In addition, Phibbs provides business makeovers for the Los Angeles Times. He is the author of three books including "The Retail Doctors Guide to Growing your Business" Today he is going to be sharing with us some straight talk on taking actions to not just get through this hard time but to thrive, connect, serve, and be prepared for what comes after this has passed. I think Bob has some incredible insights here and hope you put them into practice in your business. We will be discussing:
Links: Tell me Something Good About Retail Podcast Earl Nightingale, "The Strangest Secret"
Related Episodes The Future of Retail w/ Doug Stephens 10 Reasons to Love the Customer Raising the Bar on your Customer Experience w/ Michael Butterworth 30: Matching your Service to your Quality w/ Casey Underkofler
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| 22 Jan 2025 | SHIFT BREAK! Cortado Confusion | 00:12:52 | |
As most of you know, Starbucks has once again coopted a traditional drink and introduced it to their menu as a part of their "Back to Starbucks" campaign. The cortado, a 4 oz espresso and milk drink originating in Spain, has been a staple menu item in specialty coffee for decades. Only now it appears on the Starbucks menu as an 8oz drink. Of course we are all bracing for the wave of customers requesting a Starbucks fun-house- mirror version of this drink, much like the macchiato. But there is a whole lot more to discuss than just the bizarro versions of drinks we have to navigate. Today on Shift Break we will be talking about why this attempt at winning back trust with new drinks and branding efforts is a hollow but very familiar practice not reserved only for corporate giants who have lost their way. We too engage in this activity more than we'd care to admit. Let's go beyond the commiseration and talk about what we can learn from this moment in coffee and use it for the greater good Related episodes:
ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in March 2025!
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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 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
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| 06 May 2021 | Turning the Ship | 00:09:03 | |
When we seek to change things in our coffee shops we often underestimate the amount of time and investment it will take to actually turn things around. I have experienced this both in my consulting as well throughout my career in cafe management helping cafes scale and refine operations. On this shift break we will be discussing how to approach making big changes to your company in a sustainable and effective way. Episodes to listen to next: Communicate, Duplicate, Repeat : Key habits that make information stick 191 : Retraining your Staff on new Standards
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| 17 Nov 2021 | 314 : The 6 Essential Qualities of Coffee Shop Leaders | 00:35:36 | |
Do you feel like you need to be good at everything in order to be a good leader? That is a pretty common thought but the fact is that this way approach to leadership stifles both you and those you lead. Instead we should focus on what qualities will allow us to lead people with different skills than us effectively. Today I want to talk about six things that we develop in succession as leaders in the coffee shop that allow us to lead a variety of people and ourselves sustainably.
Related Episodes: 228 : Cracking the Leadership Code w/ Alain Hunkins 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 018: Hiring, Culture, and the Future of your Shop 173 : 5 Areas of Focus for Retailers
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| 11 Apr 2025 | SHIFT BREAK: Getting Over the Awkwardness of Leadership | 00:11:44 | |
Why does it feel so awkward and difficult to take action the way we know we need to as leaders in the coffee shop? If you are human, you feel a kind of resistance when it comes to making decisions, having those conversations, and generally taking decisive steps into leadership. What are we worried about? Well, there surely are some things we can fall prey to and need to guard against when using the authority of the role to serve others, but unless we get over the awkward first steps, we cannot truly serve well. Today on Shift Break we will be talking about how you can plan on this awkwardness and how you can overcome it so you can be the effective owner, manager, trainer, and leader your baristas and customers need you to be. Related episodes:
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 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 | |||
| 08 May 2024 | SHIFT BREAK: Feedback is Not a Lecture | 00:11:08 | |
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 chris@keystothshop.com 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/
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| 13 May 2020 | Building an Accessible Coffee Menu w/ Joe Marrocco | 00:19:21 | |
Joe is back! This time for a shift break episode focused on building a coffee menu from the ground up that is tuned in to meet your customers, and their taste buds, where they are on their coffee journey. NOW is the time to really drill down and focus on customizing your offerings for accessibility, ease of use, wider availability, and thinking through how you will set the customer up to thoroughly enjoy the roasted coffee you sell on the shelf. In this shift break we discuss the mentality, tools, and actions needed to build a great coffee program for the people! Links:
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Related episodes: 026 : What Your Roaster Wants You to Know w/ U.S. Roasting Champion Mark Michaelson 063 : What Your Roaster Wants You to Know w/ Rob Hoos 20 : Transparency and Origin Knowledge in the Cafe w/ Joe Marrocco
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| 30 Jun 2021 | Tips on how to Replace a Manager | 00:11:06 | |
Turnover is inevitable. Even though we expect it, it's not easy. When it comes to replacing managers though, it becomes 10x as difficult because they occupy a specialized position and typically possess a certain skill set that made them effective. On today's shift break we are answering a question posed by a listener on how to go about replacing a manager who is moving on. This is a great episode for both managers and bosses of managers alike. Succession planning for your admin positions is critical and I hope this episode helps guide you down the right path.
Related episodes: For consulting reach out to: chris@keystotheshop.com
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| 20 Jun 2019 | Customer Experience - vs - Coffee Quality | 00:06:21 | |
Coffee is too cheap, and we all want customers to pay more for specialty coffee. How can we more effectively shift customers over to paying more, is it through higher quality or better experiences? Today we chat about why elevation of the customer experience is the ultimate leveraging tool for creating sustainable value and ultimately will be what determines whether people will consistently pay more. | |||
| 04 Oct 2021 | 307 : 10 Simple ways to Level Up your Coffee Shop | 00:38:48 | |
Our coffee shops are the sum total of many different small and large things. When business gets going it can be easy for some of the simpler and more nuanced elements of running a coffee bar to fall by the wayside. The impact these have over time can be and is felt by both your staff and your customers. Today you and I will be covering ten ways you can upgrade how your employees and patrons experience your cafe. These will be practical/physical changes as well as mindset shifts. As you listen, I would challenge you to select one or two of these and really create an initiative to implement them in your shop long term. As you go through the whole list I believe you (and everyone else)will see some remarkable changes. We cover:
Related Episodes: 057 : SOP’s FTW! Success through Standard Operating Procedures 299 : 5 Rules for a Successful Coffee shop 128 : Terry’s Top 10 w/ Terry Ziniewicz : Best practices for how not to kill your espresso machine 253 : Mindsets that Sabotage Success Fix the Small Stuff! : Management, Morale, Coffee Bar Culture
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| 10 Feb 2022 | Customer Caricatures and Inside Jokes | 00:09:06 | |
When the customer first walks in the what do you think about them? Well chances are your immediate thoughts will be based on your assumptions formed in conversation with fellow baristas and the inside jokes we have at their expense. Yes, customers can say and do very similar things but why is our default to seek out ways to dismiss and make a caricature of them rather than trying to serve them with the benefit of the doubt as individual? Today on Shift Break we are going to talk about the problem with our natural tendency to train our brain to react to and think about customers in ways that ends up creating an unfair and less than stellar coffee experience.
Related Episodes: Gossip: How this toxic element destroys community in the coffee shop and what to do instead 019 : 10 Reasons to Love the Customer w/ Chris Deferio Encore! Curbing Their Enthusiasm 329 : How to Teach Company Values to Your Staff
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| 02 Apr 2025 | SHIFT BREAK: The Myth of a Saturated Market | 00:12:17 | |
"I cannot open a coffee shop because my market is too saturated!" Does this sound like something you have heard or even said yourself? Today there are indeed a LOT of coffee shops. Way more than there ever have been. But does that mean the market is really saturated? Today on Shift Break we will be talking about a different way to view market saturation that will challenge you and open you up to the possibilities that are all around your community. There are more opportunities than meet the eye. Related episodes:
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 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 | |||
| 07 May 2020 | 3 Keys to Building a Better Normal | 00:14:40 | |
Operations, People, and Quality. These are three areas I focus on with all of my clients. Each on contains a myriad of subjects and components that we explore in detail to bring the whole business to a higher level. Today I want to discuss a few ideas within each of these categories that I believe are critical for you to pour energy into right now so you can enter into post-COVID business better than when this all started. I cannot stress enough how important I think this particular conversation is and I hope it helps your thrive well into the future.
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| 14 Jul 2020 | 228 : Cracking the Leadership Code w/ Alain Hunkins | 00:55:15 | |
Leadership is a HUGE topic and it is easy to get overwhelmed with the never-ending opinions and techniques that are available these days. It is cruel in a way because in a time where we need good leadership the most we want to find good resources but the choice of what voice to listen to is often paralyzing. Enter todays guest, Alain Hunkins. Alain Hunkins is a sought-after leadership speaker, consultant, trainer, and coach. His recent book, Cracking the Leadership Code: Three Secrets to Building Strong Leaders launched as the #1 Bestselling New Release in Business Communication on Amazon. Over his twenty-year career, Alain has led over 2,000 groups in 25 countries. Clients include Wal-Mart, Pfizer, Citigroup, General Electric, State Farm Insurance, IBM, General Motors, and Microsoft. Alain has designed and facilitated seminars on numerous leadership topics, including teambuilding, conflict management, communication, peak performance, innovation, engagement, and change. Alain also serves on the faculty of Duke Corporate Education and has published over 400 articles on leadership. In today's conversation Alain is going to give us some key insights from his bestselling book on how we can elevate our leadership and the leadership of our managers by creating better connection, communication, and collaboration with our teams and customers plus the habits necessary to make these best practices truly stick You will learn about:
Links: www.crackingtheleadershipcode.com
Related Episodes: 212: Refining your Leadership and Systems in a Crisis 179 : What you MUST Know About Employee Culture w/ Stan Slap 181 : Organizational Self-Knowledge 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown
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| 14 Jul 2022 | Don't Hire on a Trial Basis | 00:11:26 | |
It happens in cafe all over the world. Baristas are hired on a trial basis to see if they are a good fit for the business. On the surface, this practice seems logical and, no doubt, may yield some positive results. But...I believe the practice of trial basis hiring brings with it more negative results than positive. On this Shift Break I will go over some of my thoughts on why trial basis hiring may be a bad idea and what you might want to practice instead. Be sure to visit the links below to learn more about good hiring and training practices. Recommended episodes:
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| 19 Feb 2023 | SPECIAL: Coffee Fest Live! L.A. + PNW 2022 Part 2 w/ Shad Baiz, Jeremy Lyman, and Melind John! | 01:37:18 | |
Welcome to part 2 of a live series of interviews conducted on the show floor of @coffeefestshow Los Angels and PNW in 2022! Today we will be starting off by talking with Shad Baiz of @lamarzocco.usa A long time machine tech in the coffee industry, Shad grew up around espresso tech and has 2 decades worth of experience in serving the industry. Shad Baiz is now the Southwest Sales Director for La Marzocco USA and spends his days helping cafe owners and coffee entrepreneurs determine the right espresso and coffee equipment for their operations. Shad and I talk about the advancing role of advancing tech in espresso equipment and what role craft still plays in this new era of automation. Next we chat with Jeremy Lyman of @birchcoffee Jeremy co-founded Birch Coffee, a New York City-based coffee company, in 2009. Since then, the company has grown to 14 locations and is doing 10x the revenue it was doing by the end of year three. The focus of Birch is on service and the way they hire and manage staff has a lot to do with their success. In this conversation we go in depth on how they hire and then lead staff at Birch coffee to create their dream team. Lastly we get to sit down with MelindJohn of @josumacoffee Melind John is the Chief Espresso Evangelist and Senior Coffee Bean Hunter at Josuma Coffee Company. This dual role reflects Josuma’s unique positioning as an espresso specialist, supplying not just a roasted bean (Malabar Gold Espresso) to cafes, offices, and home baristas but also green coffee beans to roasters for use in their espresso offerings. I sit down with Melind to talk about the foundational elements of achieving great espresso and the kinds of questions he gets at his long running session on the subject at Coffee Fest. links:
You can get 50% off your registration by using the code “KEYS” when registering at www.coffeefest.com be sure to follow @coffeefestshow | |||
| 31 May 2022 | 349 : Talking About 21st Century Coffee w/ Kenneth Davids | 01:04:36 | |
How specialty coffee has evolved, understood, and enjoyed has changed greatly over the past 50 years. Today get to talk someone whose career has not developed in parallel with the coffee industry but has been instrumental in advancing some of the best aspects of it. I'm thrilled to have bene able to sit down with the great Kenneth Davids! Kenneth has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies in five editions. His latest book, 21st Century Coffee: A Guide, is an unprecedentedly thorough survey of specialty coffee in all of its aspects, authoritative yet engaging. Ken’s workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents. He is Professor Emeritus of Critical Studies at the California College of the Arts in San Francisco. In 1996 he was awarded a Special Achievement Award for Outstanding Contributions to Coffee Literature by the Specialty Coffee Association of America. One of our industries most influential people. Kenneth’s work has shaped multiple generations of coffee enthusiasts and professionals and in this sense an hour conversation is woefully insufficient to give you even idea of the breadth and Kenneth’s journey and work but here we are and I can honestly say it was true honor to speak with him and to feature his wisdom and perspectives on this show. We cover:
Links: Buy Kenneth's new book! https://www.kennethdavidscoffee.com
Related episodes: Sustainability Series #4 : Consumer069: Hosting Consumer Coffee Classes : 7 Guidelines035 : The Consumer Revolution w/ Kevin Sinnott242 : A Conversation with James Hoffmann
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| 17 Apr 2018 | 084 : Crushing the Rush! : Tips and best practices for baristas and mangers to embrace the busy times in the cafe w/confidence, preparedness, positivity, and excitement to share your great coffee experience en mass | 00:42:07 | |
"We got slammed!", "Today was intense!", "It was crazy!" ...If you have ever said this then today's episode is for you. In the cafe we all experience rushes differently based on how well prepared we are. A sudden pop of business or sustained time of having a line out the door can be either the time to shine or to shift into survival mode. A rush is one of the most critical times for your business to make a great and lasting impression. Today we will explore some helpful tips and best practices that will give you more of an opportunity to embrace those times with confidence and crush the rush! Links: Episode 2 "Mastering Your Workflow" w/ Ryan Soeder
Interested in training & Consultation? Contact me here: Chris@keystotheshop.com / 502-715-1465
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| 08 Oct 2021 | ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients | 01:12:51 | |
How coffee is processed after harvest has an incredible impact on the final quality in the cup. Today we have the luxury of choosing form a wide variety of processing techniques. Whether you are a roaster or a farmer, understanding what these methods contribute to the coffee as well as their impact on the environment, and the industry is critical. On this episode of RoR from Roast Magazine, we will be discussing post-harvest processing methods from a scientific, philosophical, and practical perspective with guests, Siva Subramanian and Byron Holcomb of Olam Food Ingredients. Siva Subramanian is Vice President & Head of coffee Innovation, Olam Food Ingredients (OFI). He has 27 years of extensive experience in the food industry working in multiple countries including India, Singapore, and the United States. Prior to joining OFI, Siva worked with Hindustan Unilever at the Global R&D center in Bangalore, India Siva holds degrees in Chemistry, Chemical Technology & Food Technology from the University of Mumbai, India. Currently, Siva is leading a team engaged in creating new processing techniques to enhance the aroma, flavor, and taste of coffee & creating novel food ingredients. Byron Holcomb is the Specialty Coffee Manager, Olam Food Ingredients (OFI. Byron likes to say he is a strong generalist in coffee but not an expert at any one part of coffee. In 2009 he competed as a barista with coffee from his own farm in the Dominican Republic. He was a coffee buyer for Dallis Bros Coffee in NYC for a few years before moving to Brazil to manage a couple farms in Sul de Minas. There he tried to bring better post-harvest management to the operation. At least one of the farms made it into CoE the 5 years he was there. Recently he received the QP3 certification. For the last few years he is based in Guatemala City supporting the Specialty business in Olam/ofi. We cover:
Links:
Subscribe to Roast Magazine!
Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants | |||
| 05 Jul 2023 | Are YOU Using Your Manual? | 00:10:44 | |
I hear it all the time, "My baristas just don't use the manual!" Of course it is frustrating to work into a document and resource only to have people forget or disregard it. Before you get too bent out of shape, you may want to ask yourself, do YOU use your manual? What about your managers? Today on Shift Break we are going to be talking about why you and your manager team need to integrate and adopt the regular usage of your manuals, guides, and docs if you want your staff to do the same.
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| 15 Jan 2023 | 389: How to Approach Modern Coffee Processing w/ Christopher Feran | 00:49:41 | |
A lot has changed in coffee over the last couple decades. As roasters and baristas, our understanding of the current landscape of coffee processing, its impact on flavor, and the possibilities it contains will greatly determine our success. Thankfully our industry has some very bright minds who create clarity around the ever complex world of coffee, and one of those voices is here with us today. Christopher Feran is a coffee industry consultant, green buyer, roaster and lapsed Q-grader with years of experience helping startups and established companies in the Midwest, California and New York City as well as exporters and coffee growers in producing countries like Guatemala, Colombia and Ethiopia. A pioneering coffee professional, he regularly publishes thought provoking blogs and articles that have challenges and pushed the industry forward. Most recently he has published the “sort-of glossary” to coffee processes; which inspired today's conversation. We will be exploring the topic of processing, it's evolution, and how to think about their use and application in your roasting company
We cover:
Links:
Related episodes:
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| 16 May 2022 | 346: Connecting People Through Coffee w/ Celeste Wong of The Girl in the Cafe | 00:57:34 | |
We take for granted the kinds of interactions and connections we make in the course of our daily professional barista lives. An incredible variety of people with unique and interesting stories and perspectives pass through our doors daily. Coupled with the story of coffee itself, this business is a rich and fascinating one. Those are the motivations that led today's guest, Celeste Wong into the coffee industry and inspired her to start The Girl in the Cafe. Originally from New Zealand, Celeste is has held top positions in leading artisan cafes all over the world for over a decade. Since migrating to the UK, she has been listed as one of London’s top five Baristas in The Financial Times and noted for her excellence in a plethora of other publications. With an Honors degree in Commerce & Design she is also an actress, with notable success in her roles in front of the camera, including her last feature-film becoming the highest grossing independent film of the year in New Zealand that won multiple awards internationally. Celeste produces and curates social media content for her own platform and other brands. She writes and consults on a range of services for cafes and lifestyle brands. In this conversation we get to experience the arch of Celeste's career from coffee as a job, then coffee as a career, -to the epiphany that led to her starting and growing The Girl in the Cafe. There are some wonderful insights here and I hope you enjoy! We cover:
Links: Instagram: @The_girl_in_the_cafe
Related episodes: 206 : The Emotional and Social Impact of the Cafe Space w/ Noa Berger 242 : A Conversation with James Hoffmann 257 : A Conversation w/ Morgan Eckroth of MorganDrinksCoffee! Visit our amazing Sponsors!
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| 17 Oct 2017 | 052 : Solving Coworker Conflict w/ Tom Henschel : We explore tools for successful communication in the midst of conflict and difficult conversations. Expert guidelines and advice to help baristas and managers alike solve co-worker conflict | 01:12:29 | |
Conflict at work is inevitable but it does not have to take a negative turn. Hard conversations and confrontations handled well can actually enhance your relationships, the team in the cafe, and benefit our industry as a whole. This week it is an absolute privilege that we get to learn from world renowned executive coach and communications expert, Tom Henschel. In this episode Tom give us the tools and shows us how to use them to help work through both our inner and outer conflicts. I really hope you give this a couple listens and get the notes as well. Just like the conversations discussed here, skillfully handling conflict is crucial to our success. -Chris LINKS: Recommended Book: Crucial Conversations
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| 31 Mar 2022 | Getting Them In By Getting Out! | 00:09:15 | |
How do we get people to come to our shop? This is the question at the root of most of our marketing efforts. So many of us have stories of how customers will tell us, even after years of business, "I never knew you were here!". It's frustrating. In todays Shift Break we will be chatting about how we have been limiting ourselves with the way we are approaching marketing and the change of mindset and tactic that I think may help get people in your shop and aware of your brand. Related episodes: 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 304 : Inside the Coffee Data Trends Breakout Report w/ Katie Von Der Lieth of the SCA 120 : Social Media 101 w/ Jenn Chen 234 : Actions and Strategies to Improve your Messaging w/ Garrett Oden
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| 09 Jul 2019 | 163 : Lessons from Crush the Rush w/ Josh Littlefield | 00:42:33 | |
There is no better feeling than when the cafe gets busy, the pressure is on, and you and your fellow baristas dig deep, communicate well, get orders out quickly, accurately, and keep the bar clean in the process. You just crushed it! This is the idea behind La Marzocco USA's amazing team based competition, Crush the Rush. A competition who's aim is to re-create a rush in a cafe under but with even more pressure than normal and to test team's ability to handle that pressure with professionalism and grace. Today we get to talk to the one and only, Josh Littlefield, Events Manager for La Marzocco USA & the man spearheading Crush the Rush and its 2nd country wide tour. In our discussion we chat about the competition's creation, goals, format, and the lessons we can learn from the both the mistakes and successes of the many teams that have all competed in Crush the Rush. You will learn about:
Be sure and follow the link below to find more info about signing up for Crush the Rush! LINKS:
Listen to these related KTTS Episodes:
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| 30 Nov 2023 | RoR #27 : Scaling and Relationships in a Small Roastery w/ Cody Gordon, Cerberus Coffee | 00:43:53 | |
Taking what you have learned over many years of working in coffee and creating your own roasting and cafe business is no easy task. It requires a strong enough "why" and a vision for the people that the roastery and shop wil serve. Cody Gordon did just that with the founding of Cerberus Coffee in Jacksonville, Oregon. In this conversation Cody and I discuss the journey taken from barista, manager, wholesale manager, and finally roaster and owner. We talk especially about the recent scaling of Cerberus, and the impact it has on how Cody and the team can serve their community and make a difference through community, good business, and great coffee. Links: https://cerberuscoffeeco.com/pages/the-wizard-cat-project
Related episodes:
Subscribe to Roast Magazine! https://www.roastmagazine.com/subscribe Visit www.roastertools.com for a free e-book and the best software to help you run a roastery! | |||
| 07 Jun 2018 | Making the Customer the Enemy | 00:08:33 | |
SHIFT BREAK #4 : We are in the hospitality business and we recognize that the guest experience hinges on how they are treated. There is, however, a pervasive mindset and set of behaviors that make the customer an enemy in our minds and colors the way we think and act toward them, which ultimately damages their coffee experience and the industry at large. This week we talk about how we make the customer the enemy and what we can do to solve this toxic problem that lives in so many cafes.
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| 27 Mar 2023 | SPECIAL: Coffee Fest Live! NYC 2023 Part 1 w/ Jordan Brown and Anand Patel | 00:53:25 | |
It is time for the first the 2023 series of Coffee Fest Live interviews! In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better. To start us off we are going to talk with Jordan Brown followed by Anand Patel Jordan Brown has been on the distribution side of Coffee for close to a decade. He is all about bringing products and helping shops. Reset culture . Currently he serves as the Vice President of sales for Shoreline Supply Co and hosts a podcast “ Drinking Coffee While Talking Coffee With Jordan Brown.” I got to talk with Jordan about how we can go about knowing what product are right for our shops and our values. Next we chat with Anand Patel. Anand is the co-founder of Hidden Grounds Coffee. Back in 2013, Anand and his team of coffee crusaders decided that the world had suffered enough from the scourge of bad coffee. They took it upon themselves to become the ultimate taste testers, sacrificing their taste buds so their customers don't have to suffer the same fate. They've been able to expand their coffee business to 7 retail locations and in our conversation Anand gives us his secrets to scaling mindfully in order to achieve lasting success. links: Drinking Coffee, while Talking Coffee Podcast
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| 30 Sep 2021 | Why "Next in Line" promotion Might be a Bad Idea | 00:11:29 | |
The question of who to promote to available positions is one that coffee shop operators wrestle with a lot. As with any hiring decision, we can make great choices based on solid reasons or we can make a choice we will regret later that was based on shaky reasoning. One of those not so great reasons to promote someone is that they are "next in line" Today on Shift Break we will explore the idea of "next in line" promotion, why it may not be a great idea, and what to do to make the best decision for your baristas, the customers, and the cafe. Related episodes: 172 : Why Tracking Performance is a Must! Blog: Good Communication is “For Here” 232 : Rebuilding your Staff with Excellence w/ Dave Stachowiak 301 : Hiring and Training for Excellence 278 : Making great Hiring Decisions
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| 07 Apr 2019 | 147 : U.S. Roasting Champion 2019, Shelby Williamson of Huckleberry Roasters, Denver, CO. | 00:49:16 | |
Roasting is a hard job that happens behind the scenes. Even the championship itself is somewhat isolated from view! That is why I am so excited to share this talk with you. Not just because we get to learn more about roasting but because we get to learn from the Champ herself, Shelby Williamson of Huckleberry Roasters, Denver, CO! In our conversation today we explore Shelby's path into coffee roasting as a profession, what a day in the life looks like as head roaster at Huckleberry, how she goes about developing coffee profiles, her experience as a woman in the coffee roasting space, what has contributed to her success as a roaster, and of course details about the roasting competition and what she did to prepare for it and win. This conversation is loaded with insights and advice and I hope you enjoy it!
Links:
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| 10 Feb 2020 | 201 : Igniting your Curiosity w/ Cody Gough of the Curiosity Daily Podcast | 00:48:39 | |
Curiosity is the reason we got into coffee. As we go on in our careers though, the world we thought was so big becomes much smaller. We learn the rules, the ropes, and we get busy with the business of coffee often at the expense of being fascinated by it. Today we will be discussing the importance of curiosity and how it has a tremendous impact on our personal and professional lives. To do this I am joined by someone who's job it is to inspire curiosity in people around the world, Cody Gough! Cody Gough is the executive producer and co-host of Curiosity Daily, an award-winning daily science podcast from Curiosity.com. Curiosity Daily was recognized as the Best Technology & Science Podcast in the 2019 Discover Pods Awards, and was recognized as the Best Science & Medicine Podcast at the 13th Annual Podcast Awards. Cody's broadcasting background includes more than a decade of experience working at Chicago’s 720 WGN Radio in both on-air and production roles. He’s also a seasoned podcaster with The GonnaGeek Podcast Network, an accomplished commercial actor, and former cooking show host. I am so happy to have gotten a chance to speak with Cody. I really enjoy his podcast and believe that what we discuss here today will, not only ignite our curiosity, but will help us break out of our ruts and explore the world around us a bit more deeply. The return on investing in curiosity is immeasurable. We will discuss:
Links:
Related episodes: 165 : The Art of Deep Listening w/ Oscar Trimboli 137 : Essential Books for your professional Development 112 : The Power of Story w/ James Harper
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| 01 May 2020 | COVID-19 Focus: Perspective form Burundi w/ Jeanine Niyonzima-Aroian, JNP Coffee | 00:30:43 | |
Today we are hearing from Jeanine Niyonzima-Aroian, the Founder and President of JNP Coffee, Burundi Coffee importer and exporter in operation since 2012. Jeanine grew up in Burundi and left to pursue her education earning an MBA from Northwestern University’s Kellogg School and had a 20-plus-year international business career that helped her find her way back to Burundi and to coffee. It was at a “Cup of Excellence” competition that she recognized the potential of the exceptional coffees of Burundi. She saw the opportunity to promote these coffees in the global market as a means of helping the farmers, her people. Today JNP Coffee is known for the award-winning specialty coffees they source and the good works and leadership they provide at origin. As a licensed Q grader, she continues to advance the global specialty coffee industry. Her business model is driven by quality coffee and is based on strong producer partnerships, sharing knowledge, promoting gender equality, and supporting education in financial literacy and leadership, all to empower the farmers and their families in her native country. Today we are talking with Jeanine about how JNP is responding to the current crisis and also how things look on the ground for the farmer she works with in Burundi. This is a very important discussion as it give perspectives on the relationship between producers and consumers that I believe will inspire how we conduct business as retailers in the future. It's all about empathy, connection, resiliency, and working with each other to increase access to the great coffees our customers have yet to discover.
Links:
All COVID-19 Focus and Relevant Episodes: On a Resilient Coffee Community Hope in Difficult Times w/ Kathy Turiano General Guidance on Talking with Banks and Landlords w/ Marshall Fuss, Attorney at Law Erica Escalante, The Arrow Coffeehouse Karl Purdy, Coffee Angel in Dublin, Ireland The Future of Retail w/ Doug Stephens Impact on the Supply Chain w/ Ricardo Pereira, COO, Ally Coffee Straight Talk for Coffee Retailers w/ The Retail Doctor, Bob Phibbs Jonathan Pascual of Taproom Coffee and Beer, Atlanta, GA Refining your Leadership and Systems in a Crisis Shift Break: Development in a Crisis Shift Break: Grace and Hight Standards Shift Break: Keep or Throw Away Maxwell Mooney, Narrative Coffee
Keys to the Shop Consulting: www.keystotheshop.com/consulting
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| 27 Feb 2019 | Please Clarify: Making sure you and your boss are on the same page | 00:05:17 | |
When you take on the role of manager you are hooked into a bunch of dynamic relationships not the least of which is between you and your boss. Unfortunately we can tend to miss one another in these situations and this breeds tension. Today we chat about pursuing clarity as a manager for the benefit of all. | |||
| 15 Jan 2020 | Example > Words | 00:07:31 | |
How do you inspire people? This was a question I was asked recently while conducting a day-long workshop for a group of cafe managers. The answer is easy to give, but hard to live. You can think of this also as policy -vs- relationship. Today we are going to talk about our tendency to try and force inspiration, why it falls short, and what to do instead. Related episodes: 179 : What you MUST Know About Employee Culture w/ Stan Slap Self-Betrayal and the Art of Action
Reach out! wwww.keystotheshop.com/consulting
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| 24 Mar 2022 | Flexibility for Owners and Managers | 00:10:53 | |
Giving up control and taking on a new role can be scary. As a result a lot of owners and managers rely on rigid and controlling way of leading that ends up doing more harm than good. In today's Shift Break we will be talking about the value of flexibility for both owners and managers and how it benefits the new context we find ourselves in when leading and delegating leadership. Recommended episodes: 261 : The Basics of Managing Managers 165 : The Art of Deep Listening w/ Oscar Trimboli
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| 23 May 2023 | 411 : Excellence, Approachable Coffee and Always Learning w/ Kenneth Thomas of Umble Coffee and Coffee 101 Podcast | 00:56:13 | |
Opportunities for specialty coffee still abound in certain areas of the American South. With those opportunities comes challenges of communicating coffee in a way that both meets people where they are, and helps open them up to new experiences that expand their enjoyment. Today we are talking with someone who has not only been communicating to his customers through the coffee he roasts, but also through a podcast designed to be an entertaining AND educational. We are chatting with Kenneth Thomas of Umble Coffee! Kenneth Thomas is host of the very popular Coffee 101 podcast and interviews coffee experts weekly from around the world. He is owner and head roaster at Umble Coffee Co, an online and wholesale coffee company. Kenneth and Umble Coffee have been ranked as one of the top specialty coffee roasters in the United States consistently for the last several years. He is also a physician and chemical engineer - both of which lend expertise to Umble’s mission of sourcing and roasting the best coffees from around the world in a way that optimizes for taste quality and health. In my conversation with Kenneth we will cover how his own curiosity sparked his obsession and business, how he crafts customer service through roasting excellent coffee in an approachable way, and the importance of always learning and providing opportunities to learn for himself, his customers, and listeners. We Cover:
Links: Listen to these related episodes next!
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| 17 Nov 2020 | 250 : Planning better Events w/ Steven Moloney of The Barista League | 00:48:15 | |
These days community and connection are needed more than ever. There can be many hurdles to creating opportunities for having events whether in-person or online, but how we go about planning and execution those events does not have to be one of them! For 6 years The Barista League has been at the forefront of what it means to produce a community driven and community connecting event in specialty coffee. Today we will be talking with the founder of The Barista League, Steven Moloney. Steve Moloney is a two-time Swedish Barista Champion and founded The Barista League in 2015. Since then, his team has grown The Barista League's original coffee competition concept into a global brand across three continents. Whether it's throwing wild coffee parties, producing reality competition shows or running barista competitions, every project that The Barista League creates follows their three core values of Accessibility, Sustainability and Community. Steven is also the author of the organization's brand new book The Barista League’s Guide to Planning Better Events - a practical guide of how to run coffee events for your community. In todays discussion with Steven we will be talking about how things have evolved over the years and in response to COVID, plus we will dive into some of the most important points in this new book. We wil cover:
Links:
Related Episodes: 163 : Lessons from Crush the Rush w/ Josh Little Field 146 : How to Host a Throwdown w/ Justin Shepherd of Spencers Coffee, Bowling Green, KY
Starting a shop -or- want to level up you operations? KTTS Consulting can help! | Email me: Chris@keystotheshop.com
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Want the best plant based beverage for your coffee drinks? | |||
| 11 Jul 2017 | 035 : The Consumer Revolution w/ Kevin Sinnott : Appreciating, learning from, and serving the specialty coffee consumer. | 01:11:36 | |
We are in a Consumer Revolution! The home barista - coffee brewer- coffee drinker makes up 70% of coffee consumed in the U.S. and has access to a lot of great information, training materials, resources, and gear to help them get a truly great cup of coffee. Unfortunately, there is still a lot of misinformation and bad gear out there making it hard for consumers to consistently get the best we have to offer in specialty coffee. Never fear! Today we talk with the founder of the world's first consumer coffee festival "Coffee Con", and author of "The Art and Craft of Coffee" Kevin Sinnott! Kevin has made it his job for over 2 decades to bridge the gap between the consumer and specialty coffee through writing about coffee, reviewing and recommending gear to the home enthusiast, and now bringing pros and consumer together at his ground breaking event, Coffee Con. We talk about how Kevin came to be an ambassador to the coffee enthusiast, the perspective of the consumer, and how we who work as professionals can better serve them in or shops. LINKS: Kevin's Book: The Art and Craft of Coffee Related KTTS Episodes: Episode 19: 10 Reasons to Love the Customer Episode 30: Matching Your Service to Your Quality w/ Casey Underkofler
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| 16 Sep 2021 | Make Everything Like Latte Art | 00:10:23 | |
Baristas are obsessed with it! The question we have to ask is, why?Most of us don't need to get people interested in latte art. In fact many of you probably wish your baristas would focus on other things. Contrary to what we might assume, baristas that gravitate toward latte art are not trying to avoid work so much as they are compelled by what latte art offers. Today we will be talking a little about why, if we want staff to engage holistically with the cafe, we will make all work like latte art. Related episodes: 248 : The 5 Elements of Resourcing your Team 172 : Why Tracking Performance is a Must! 162 : Discussing “Baristastainability” w/ Jenna Gotthelf of Counter Culture Coffee 047 : Mastering Latte Art : Some of the worlds best latte masters weigh in!
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| 11 Jul 2023 | 420: Meaningful Roles in the Cafe | 00:31:49 | |
You see it all the time, a barista is promoted to a role such as trainer, manager, cafe lead etc, but they quickly find that there is very little preparation that has gone into this role. They are either simply not doing much, but now they have a title, or they are doing far too much in an effort to make up for the bosses lack of planning the role prior to promotion. In both cases there is burn out and frustration that is completely avoidable, if we would invest into creating meaningful roles in the cafe. Today we will be exploring this topic and i will be giving your some pointers about how to create roles that deliver value to both the business, and the person occupying them. Related episodes:
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| 30 Jan 2019 | Your Bird Box : Tuning in to the under-appreciated expertise of the customer | 00:09:21 | |
In coffee shops it is so easy for us to be blind to anything outside the world that calling for our immediate attention. We relegate the customer's palate to a lowly place in the hierarchy of influence in the cafe and in so doing cut ourselves off from incredible insights into what it is we are actually serving. Today we talk about embracing the customer as experts and the benefit it has for your shop. | |||
| 23 Dec 2021 | Limiting New Things | 00:06:40 | |
One of the ways we like to make our mark as leaders is by introducing various ideas, initiatives, items, and changes to the shop that we hope will make an impact. I know I have certainly seen putting new things in place as my main service to those I was tasked with leading. Thing is, instead of creating a positive impact as we hope, it often does the opposite. On this Shift Break we chat briefly about why it is a good idea to limit new things as a way to avoid burning your staff out and to refine the things you currently have in play. Related episodes: 080 : Changing things in the Cafe : A workflow for Refinement 074 : The Life Changing Power of Good Authority w/ Jonathan Raymond 181 : Organizational Self-Knowledge Grass Roots Improvement: Tapping into the power of your staffs observations and ideas
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| 26 Nov 2021 | 316 : Founder Friday! w/ Jim Sanders of Heartwood Coffee Roasters, Cleveland, Ohio | 01:08:04 | |
This month's Founder Friday has a TON of heart! The story of Heartwood Coffee Roasters is on of perseverance, constance in values, and a deep dependency and connection to amazing people. Today we will be talking with Heartwood founder Jim Sanders who realized the dream of leaving a long and successful but unsatisfying career to do something he was truly passionate and energized by. Coffee. Jim Sanders is the founder, owner, and leader of Heartwood Coffee Roasters - a specialty coffee roasting company based out of North East Ohio. Jim started Heartwood in 2014, all the while maintaining a full-time plumbing career, with the goal of bringing better coffee to the region with a greater sense of hospitality. Heartwood now has two cafes and continues to grow every year, and Jim has managed to transition into running the cafes and roastery full time. In our conversation we will be taking you through the beginning of Jim's unique journey and how he and the business have grown since then. We cover:
Links: https://www.heartwoodroastery.com
Related episodes: 295 : Founder Friday! w/ Justin Shepherd of Spencers Coffee, Bowling Green, KY 204 : Founder Friday w/ Jeff Taylor of PT’s Coffee Roasting Co. & Bird Rock Coffee! 156 : Founder Friday w/ Lauren Crabbe, Co-Founder of Andytown Coffee Roasters, San Fransisco 108 : Founder Friday w/ Dorian Bolden of Beyu Caffe in Durham, NC
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| 25 Nov 2020 | Not just "One of the Gang" | 00:07:43 | |
It is very easy for us to slip into a place where we start to seek approval from employees through trying to just be "one of the gang". Put another way, we want to be likes and as a result we become ineffectual bosses creating relational messes in the cafe. In today's episode we will talk about how you are NOT just one of the gang, why that is a good thing, and how to pull yourself out of that state if you have already gone down that path.
Related Episodes: 141 : The 27 Challenges Managers Face w/ Bruce Tulgan 028 : Why it’s Ok to be the Boss w/ Bruce Tulgan 226 : The Art of being Indispensable at Work w/Bruce Tulgan
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| 11 Mar 2024 | 463: Tips on Having the Right Meetings | 00:30:54 | |
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:
Related articles:
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
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| 20 May 2022 | RoR Live! at SCA #4 Anne Cooper of Equilibrium Master Roasters | How to Teach Roasting | 00:37:38 | |
For this 4th episode of the Rate of Rise Live Series! This time we sit down with one of my favorite roasters, Anne Cooper of Equilibrium Master Roasters to learn how to teach others to roast! The RoR Live Series is a project in partnership with Roast Magazine taking the popular RoR series on Keys to the Shop and to the SCA 2022 Global EXPO in Boston where we have some live face-to-face interviews with 10 of the coffee industry's brightest minds With over 25 yrs working in the coffee industry, Anne is an Australian Roaster who has gained extensive experience in many areas of the coffee industry as Barista, Café Owner/Manager, National Barista Trainer & Assessor, Head Roaster/Roasting Production Manager at both a National & International level. A certified Q Grader she regular judges competitions worldwide. With her consulting company, Equilibrium Master Roasters, Anne continues to develop her extensive roasting skills & knowledge with exposure to a wide range of roasting companies & machines and various roasting techniques / industry relevant processes & protocols – she is really passionate about passing on skills & knowledge to the next generation of flame keepers. In this conversation we dig into how a roaster should approach teaching someone to roast. If you have an apprentice roaster or are thinking you may want to train up some help then this episode will be very insightful. We cover:
Click here tp watch video of this interview on Roast magazine's YouTube channel!
Subscribe to Roast Magazine! (Use code "ROR" to get $5 bucks off your subscription)
Links:
Consulting and coaching: chris@keystotheshop.com | |||
| 28 Sep 2018 | 113 : Founder Friday! w/ Matt Milletto of Water Avenue Coffee, Portland, OR : Community, partnerships, business advice, slow growth, keys to a successful shop | 00:58:31 | |
It's Founder Friday! Today we are welcoming the great Matt Milletto of Water Avenue Coffee to the show! This conversation is packed with extremely valuable insight from someone who not only runs his own shop and roastery but has spent year educating and training others to do the same thing. We discuss his path to choosing coffee from growing up with coffee as the family business, the consulting and training at Bellissimo Coffee Advisors, the founding and running of Water Avenue Coffee, and how they prioritize community and partnerships based on their core values. Matt has an unparalleled body of experience in retail coffee and in this talk he delivers so much great advice and wisdom learned from the front lines of specialty coffee. Links:
Books:
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| 22 Oct 2024 | 504 : Founder Friday! w/ Parviz Dadashov of United Coffee Beans in Azerbaijan! | 00:48:50 | |
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
Website: https://www.ucb.az/az Related Episodes:
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| 19 Jun 2023 | 416 : People-First Principles for Growing Your Shop w/ Mike McFall of Biggby Coffee | 00:57:20 | |
Growing you coffee shop is about more than just adding locations. Growth has to do with developing internal resilience, culture, and practices that are life giving to those who work in the business and to you as the owner. Ultimately the path for sustainable growth is a people-first path and today we are talking with someone who has a lot of experience charting that path. I am thrilled to welcome back to the show, Mike McFall of Biggby Coffee! BIGGBY is a fast-growing coffee franchise with over 350+ locations across the U.S. Within the company, Mike has worked every position, from minimum-wage barista to his current role of Co-CEO. Grow, the second book in Mike’s three-book series, picks up where Grind leaves off–when an entrepreneur is in the midst of the bootstrapping entrepreneurial phase and asking, “what’s next?” The book offers a strategic blueprint for entrepreneurs trying to reach the promised land of stability and sustainability in their businesses. Filled with real-life examples from Mike’s 26 years of experience, Grow plants the seeds to help readers recreate themselves as the leaders their organizations need them to be and take their business from chaos to calm. In this conversation we dive into some of the most critical element outlined in his book that, if applied and practiced, will definitely help you grow your business the right way. We cover:
Links:
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| 07 Oct 2024 | 501: Teamwork, Mentorship, and Translating Coffee w/ 2024 Brewers Cup Champion of Turkey, Nida Fetullahoğlu | 00:53:11 | |
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:
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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
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| 15 Jun 2021 | 287 : Learn how to Shift your Mind w/ Brian Levenson | 01:01:06 | |
Whether you are behind the bar making drinks, or behind a laptop making the schedule for your baristas you cannot rely on just one mindset to achieve the best results in your coffee shop. Just like building an agile business that can pivot well in a variety of situations, our minds must be able to shift between preparation and performance. Today we are going to be exploring some of the most critical mindset shifts with the author of the book "Shift your Mind", Brian Levenson! Brian Levenson is the founder of Strong Skills, which provides executive coaching and mental performance coaching, speaking and consulting to elite organizations, performers and leaders. He has been fortunate to work with CEO’s, professional athletes and with teams in the NBA, NHL, and MLS, Division 1 athletic departments, the Federal Reserve, the Department of Homeland Security, Hilton, Young Presidents Organization (YPO) and many other organizations. He also has a weekly podcast, Intentional Performers, where he interviews a diverse group of elite high performers. His new book, Shift Your Mind, is taking the performance and mindset world by storm! On this episode we are going to be discussing the concept of minds shifts, why they are necessary, and how to practice them. We cover:
Links: Intentional Performers Podcast
Related episodes o listen to next: 253 : Mindsets that Sabotage Success 243 : Encore Episode! “The Sleepwalking Barista (Owner)” 221 : Building your People Program w/ HR Consultant Dana Goodwin 211 : Straight Talk from the Retail Doctor, Bob Phibbs 135 : Stay Motivated in the midst of Difficulty 121 : Working from Your Strengths w/ Strengths Finder Guru, Lisa Cummings
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| 18 Feb 2019 | 138: Joseph A. Rivera on Organic Acids & the Importance of Coffee Science : We learn a bit about organic acids, caffeine, the importance of coffee science and quality | 00:41:39 | |
There is a whole world of chemical components that make up your cup of coffee. Knowing more about that world will help us become better operators and better professionals as it will enable us to increase the quality and consistency of what we serve. Today we get to learn a bit about organic acids and the importance of coffee science with the former Director of Science and Technology for the SCAA, and Director of Research & Technology for Coffee Intelligence, Joseph A. Rivera. We will talk about his journey and work as a coffee scientist, what are the main organic acids to be aware of, what are some relationships between origin and processing and how much of a particular acid is in a coffee, caffeine, cold brew, and why we need to care about science in the coffee industry. It is my intention to explore the science behind what we do in the shop in future episodes of Keys to the Shop and I am thrilled and honored to have Joseph on the show to start us off on that journey. Enjoy! Links:
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| 24 Jan 2017 | 005 : Baristas Speak! Barista Interviews from Coffee Champs in Knoxville, TN | 01:13:02 | |
This weekend I got to go to Coffee Champs in Knoxville, qualifying event for the United States Coffee Championships. While at an event party hosted by Wild Love Bakehouse I sat down with 5 baristas to get their unique take on coffee service, career development, and the future of the cafe industry. Each perspective shines a light on something different that you will find useful for your own career. It always helps to learn from the experiences of others and this episode includes some really great insights from: 1. Trainer, Dawn Shanks of Peregrine Espresso in Washington D.C. 2. Manager, Paul Yates of Shenendoah Joe in Harrisburg, VA also Owner of 3. Consultant,Diana Mnatsakanyan-Sapp, Owner, Undercurrent Coffee, Charlotte, NC 4. Barista, Hannah Craig of Quills Coffee in Louisville, KY 5. U.S. Barista Champion, Lem Butler of Counter Culture Coffee in Durham, NC Full show notes will be available Wednesday in PDF form from our website Twitter: @keystotheshop IG: @keystotheshop
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| 13 Dec 2018 | Tips for Conducting Great Staff Meetings | 00:13:36 | |
SHIFT BREAK #31 Regular staff meetings are one of the most important tools for energizing, equipping, informing, and affirming. In order to get the most out of these meetings we will be covering several tips that I have seen work wonders in conducting these gathers. With refinement and consistency the end result will be a more cohesive and well functioning cafe and an increase in staff morale. Links to related episodes: | |||
| 12 Jan 2021 | 260 : Is you Current Job the right Job? w/ Scott Anthony Barlow | 00:52:33 | |
Sometimes everything will seem to suggest that leaving our job or career in pursuit of something better is the best option. But is is always the best option? What if the job we have now is actually the perfect one for us? What might we be missing out on if we leave and how do we get clarity to make these kinds of decisions in the first place? Today we are going to be exploring these questions with returning guest, Scott Anthony Barlow of Happen to your Career. Scott Anthony Barlow is the Founder and CEO of Happen to Your Career. He’s been featured on CNBC, Yahoo, CareerBuilder, Fast Company and Huffington Post and various Colleges and Universities as a top expert on Career Happiness. He gets way excited about careers, coffee, and helping people take control over their life and work. In our discussion today we cover specific mindsets, frameworks, and questions to ask yourself in order to gain career clarity and truly know that you should either stay or go. We cover:
Links: www.happentoyourcareer.com/8day
Related Episodes: 073 : How to be Awesome at Your Job w/ Pete Mockaitis 121 : Working from Your Strengths w/ Strengths Finder Guru, Lisa Cummings 125 : Confidence in Conflict w/ Kwame Christian : A framework for Compassionate Curiosity
Need consulting? Reach out! chris@keystotheshop.com
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| 25 Jan 2024 | 455 : Founder Friday! w/ Nick Kassouf of Tru Bru Organic Coffee | 00:54:25 | |
Caring for people and their experience, both as employees and as customers, is at the heart of a successful coffee shop. In order to consistently pursue that, an operator needs to have a strong grounding of personal values that directs their decisions and helps them weather the storms of entrepreneurship. Today we are talking with someone whose mission to facilitate community, caring, and connection through coffee has been a driving force behind the success of his company. Nick Kassouf is the founder and owner of Tru Bru Organic Coffee and Humbowl Juice bar. With la roastery and locations in Orange, CA and Laguna Hills, CA, plus Henderson, NV, Nick and his team are keeping busy providing nourishing and meaningful spaces for their guests to slow done and enjoy coffee and good company. In the years of operating and growing the coffee business and starting the juice bar, Nick has had to grow just as much personally. Today we will be exploring the story of Tru Bru and how this family run business runs and the why behind the operations that has led to their success. I love the focus Nick has on creating a business that delivers more than just a product but reinforces a way of life that I think we all could benefit from adopting. We discuss:
Links: Related episodes:
Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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
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| 05 Mar 2021 | RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee | 00:45:29 | |
If this least year has shown us anything, it is that life is unpredictable and can sometimes throw a wrench into our plans, causing us to go into emergency mode. What do we do when this happens? What is our plan for when the roastery goes down? If you are like most busy owners, you probably don't have much of a plan in place for when these things happen. Having a robust and well rehearsed contingency plan can literally save your business and those who depend on it. But where do you start and what should you plan for? To help us figure this all out we are talking with Andi Trindle Mersch of Philz Coffee! Andi Trindle Mersch is Director of Coffee, Tea, and Sustainability with Philz Coffee. In these roles, she oversees coffee and tea sourcing and quality and leads company wide sustainability efforts. Andi has held a variety of responsibilities throughout more than 26 years in specialty coffee. She has published numerous trade journal articles and lectured nationally and internationally on many topics in the coffee sector and more recently in sustainability. She has held a number of leadership and board roles within the broader specialty coffee industry and is currently serving on the Food 4 Farmers Board of Directors and the newly formed Coffee Coalition for Racial Equity. Today Andi will expand on her 2 part Roast Magazine article on Coffee Plant continuity Planning and give us practical and insightful advice to take the first and best steps in making contingency planning a reality for your roastery. We cover:
I hope you enjoy! This episode is brought to you by Roast Magazine! Visit them and subscribe over at: Subscribe to Roast Audio Articles! https://www.roastmagazine.com/audioarticles/
Links: https://www.linkedin.com/in/andi-trindle-mersch/
Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises 184 : Making Great Business Decisions w/ Dave Stachowiak
Interested in coffee consulting? Let's talk! Email me: Chris@keystotheshop.com
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| 22 Oct 2024 | SHIFT BREAK: Is Your Love for Coffee Sabotaging Your Success? | 00:10:04 | |
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:
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 chris@keystothshop.com of book a free call now: https://calendly.com/chrisdeferio/30min
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The best and most revered espresso machines on the planet: www.lamarzoccousa.com
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| 29 Aug 2019 | Your Peers are not your Customers | 00:11:18 | |
It is easy to be so focused on comparing yourself and your business to what you see in the industry that you end up ignoring your customers and the community your shop serves. Today we are chatting about this all to common mentality and what it looks like to be put the priority on serving your actual customers.
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| 17 Sep 2021 | Announcing: "The Sustainability Series" Brought to you by Biocaf ! | 00:01:47 | |
Exciting news! On Wednesday, September 22nd, Keys to the Shop along with Biocaf, will be releasing a 4 part narrative series focused on exploring sustainability all along the value chain. Throughout the series will be talking to 20 of the most inspiring farmers, roasters, managers, importers, thinkers, and academics to both understand what real sustainability looks like, and how their ideas and work is making an impact. We will be focused on:
Through this journey of arranging, conducting, compiling, and editing these interviews into their final form, this much is clear - This is just the tip of the iceberg. I hope that what you hear is surprising, encouraging, educational, and ultimately inspires you to dive deeper yourself into how you and your company can continue to pursue and refine what it means to be a sustainable specialty coffee industry. You can download a PDF program guide that highlights all of the guests that are featured on the series. A huge and humble thank you to my friends Jesse Hartman of The Coffee Podcast and Kojin Tashiro for their priceless help on the storyboarding and editing respectively. This series will be release in total on Wednesday the 22nd at 12am EST Visit Biocaf for more valuable content on sustainability and be sure to tune in on Wednesday the 22nd for the Keys to the Shop Sustainability Series!
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| 10 Apr 2018 | 083 : 6 Essential Books for Your Professional Development / Foundational ideas and knowledge that will set you up for success and fulfillment in coffee. | 00:31:55 | |
I love recommending great books! In this episode we talk about 6 books that I think are critical to your professional development. They cover everything form hospitality, coffee knowledge, operations, management, personal growth, and vocational calling and should be a part of your library. I want to do more episodes like this so keep an eye and ear out for tools focused episodes and a "Round 2 " of books for you to read. It is my hope that at least one if not all these books have profound impact on your work and life. I know they have in mine. Enjoy!
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| 30 Apr 2021 | 279 : Founder Friday! w/ Daniel Brown and Nephthaly Leonidas of Gilly Brew Bar | 00:57:58 | |
It's Founder Friday! Today we get the honor of hearing the story of Gilly Brew Bar in Stone Mountain, GA from Daniel Brown and Nephthaly Leonidas. Started by Daniel Brown who was quickly joined by Nephthaly Leonidas, Gilly Brew Bar was founded with the mission to help people re-imagine coffee culture. This mission serves their main purpose, which is to disrupt norms and build better communities. Gilly came to be as an effort to not only make waves in the coffee industry being black owned, but to change the narrative of what it means to be a coffee company serving in the community alongside an amazing gang of baristas. Gilly is unique also in that they serve coffee and tea elixirs to story-tell. With this experience comes a whole new way of thinking and operating. Humility, connection, and people focused service define what Gilly is all about. In today's conversation we are going to deep dive into the story of Gilly's founding, overcoming challenges of history and race, bucking the status quo and much more We cover:
Related Episodes: 236 : Founder Friday! w/ Meil Castagna-Herrera & Curtis Herrera of Cafe Corazon! 222 : How to have Difficult Conversations about Race and Justice w/ Kwame Christian 177 : Founder Friday w/ Jonathan Pascual of Taproom Coffee and Beer in Atlanta, Georgia 116 : Understanding Gentrification w/ Dr. Stacey Sutton Visit our sponsors! | |||
