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Keys To The Shop : Equipping Coffee Shop LeadersEpisodes
Best Episodes of Keys To The Shop
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Specialty coffee has been defined by a difference in quality and taste for a very long time. It is the central value that creates the markets that we currently operate in. The problem with this though is that taste as a value is, in the end, a
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 fascin
How do we help? A few thoughts have been swirling in my mind since the SCA expo in Chicago, and one of them has to do with the best contribution we can make to help each other in the industry with our respective parts of the supply chain. It se
When we read about amazing hospitality stories in restaurants, it can (and should) inspire us to pursue hospitality in our our coffee shops. Trouble comes though, when in our pursuit of the next level hospitality experience we can easily start
In order to progress, you need to let go. For coffee shop owners this is hard to do because so much on the initial business is based on personal work and many "firsts" that bring with them a sense of nostalgia and preciousness that can actually
Today, if you are a roaster, you need to be able to navigate a pretty wide range of options in equipment, varieties of coffees and processes, as well as being able to roast a wide range of styles from light, dark, blends and everywhere in betwe
The Shift Lead position is one of those roles that is very misunderstood. Often a title given to baristas for whom the boss wants to retain or established as a position to police a shift that has problems that run deeper than merely following t
A mentor to Danny Meyer once told him "Business is Problems". This was said to point out that challenges are not only inescapable, they are actually a part of the fabric of what we do. Unfortunately many of us are consider the problems of busin
The wonder and beauty of coffee is a catalyst for countless career coffee professionals and customers alike. The flavors and creation of special moments that draws us in, satisfy some sense of adventure as well as nurtures a need for belonging.
There is no neutral. Only forward or backward. Your coffee shop is not a static thing that will simply take care of itself. The people, space, product, and culture all need to be given care and attention to prevent breaking down over time. The
The craft of coffee and cafes is as much a personal pursuit as it is a service to others. Providing a remarkable coffee experience to guests through coffee is what initially inspired Frank La to begin a career in coffee. Since then his dedicati
Creating a fine dining level experience in a coffee shop is no easy task. I requires discipline, focus, and a view of coffee that assumes that it is not just a beverage but that it is truly a culinary art. This is the disposition and mission of
Being detail oriented is one of those traits we look for in baristas as proof that they are the right for our coffee shop. What we don't think about very much is that a good bit of what a barista gives to a business is based on what has been in
There is no time where it is more critical to make a good impression than when you have a full and busy cafe. One of the main ways our coffee shops get filled is when groups meet at the shop. When groups of people come in to order, they bring w
Now that you are a manager that means you have the ability to do all the things you know will make the cafe a better place right? Well, no necessarily. A least not right away. Manager frequently will end up very disappointed and dejected when t
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
Many people want their customers to be loyal to their shop without providing much incentive for that loyalty. In fact we often will all but demand loyalty by virtue of our status rather than based on what we deliver. Customers all over the worl
Hospitality, patience, and giving grace to others and yourself are lessons we can learn from many areas of life. The coffee shop presents a unique opportunity for us to exercise those character traits as we serve customers along side our fellow
Marketing can be good, and bad. At it's best it exposes you to resources that help you mindfully build your business. At its worst it takes advantage of your insecurity and fear of not know how to build that business and turns your dream into n
Roasting has historically been shaped by the experiences of crafts people and their experiments with what works, or does not work, in their roastery. These days we hav many people entering into the industry to affirm, challenge, and explore tho
When you think about quality coffee and what it takes to help usher in change in both how it is rendered and then how it is perceived globally, you would likely be overwhelmed with the notion. It is a lifelong vocation that requires not only pe
Last year we did many interviews live at Coffee Fest. I got to chat with Ian WIlliams of the famed sneaker/coffee concept Deadstock Coffee in Portland Oregon while on the show floor. In this brief conversation Ian shared some very helpful insi
It is very difficult to take criticism. Especially when you may be fully aware of the imperfections of those offering the feedback on your performance. Trust me, I have lived the rage of those moments in full, and have come to see how many oppo
Special announcement! Applications are still open for the next round of Key Holder Coaching Groups! The Key Holder Coaching Group is a select group of coffee shop owners who love coffee, people, and want to see their business and others succee
People don't leave jobs, they leave managers. This is an old but still true saying that, for me, underscores the importance of selecting the right person to take on a management role in the cafe. A bad manager makes the work miserable, and a go
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