Keys To The Shop : Equipping Coffee Shop Leaders

I have noticed a lot of noise in the industry. The coffee shop and its owner are the targets of a crushing and never ending stream of marketing that does not care about your success, but only moving units. The uncertainty that was supposed to be solved, is made worse, and the simple desire to serve coffee professionally, gets over complicated. No wonder we burn out so often.   Today on Shift Break...

A cafe's culture is built by intentionally investing in values, hiring, training, and leadership structures and behaviors. These areas are integral to any cafe's success. The issue is that for many, they tend to be rushed or even afterthoughts, leaving t he people part of our coffee shops under developed and the resulting culture fragile.  In this episode we will go over the three areas we are cov...

We are notorious in coffee for promoting people into management based only on technical skills or that they might not be quite as unreliable as others on the team. We also rush good people who need more time to develop resilience into the position and set them up for failure. In order to make good decisions, there are many traits we need to look for in a a manager, but one in particular is importa...

Today we have access to information about the world of coffee that is unprecedented. At times it can be overwhelming to consider all the areas of the coffee industry that need fixing while we also work daily to care for those we have immediately with us. The trick is to tune into sources that convey not just the reality of the problem, but can also feature stories that showcase hope as we work to...

Sometimes we hope against hope that we can eventually win the customer over to that one flavor, those later hours of your cafe,  or the new menu item that the internet said was a sure-fire winner. Whether it is our own pride or some other reason, we can hang on to things a bit too long and damage our business in the process.  Today on Shift Break we will be talking about the signals your customers...

I am so glad that I came across this jewel of a cafe in Oaxaca City, Oaxaca, Mexico. We hear often about direct trade relationships, local sourcing, excellent hospitality, and servant leadership all as aspirations of mindful operators. This place is living these aspirations as a part of the daily rhythm. Coffee and Cacao from their backyard. Signature drinks and a food menu made from ingredients d...

As hard as starting a coffee shop can be, growing that shop is where the real work begins. The industry is riff with examples of cafes and roasteries that have suffered and even failed as a resulting how they approach growth. The industry also has many whose businesses have grown well but we can only admire their work as outsiders to the work that was done to get there.  Enter Colin Harmon. Just l...

As time goes on, opportunities to grow your business will present themselves and you need to make a decision on whether you will say yes, no, or not yet.  In order to make a good decision there are a few things you should consider.  Today on Shift Break we will be talking about six areas of your current business that need to be healthy in order to set your next venture up fopr success.  Whether it...

What do customers love and hate about coffee shops? It feels like a question that is too easy to answer and as a result I believe we do not spend nearly enough time researching it. This past weekend I spoke in Chicago at Coffee Fest. In preparation we analyzed the most positive reviews and negative reviews of the worst rated and best rated cafes on Google and Yelp in the Chicago area. The results...

In too many cafes we find staff trained only in the areas they work in with minimal to no knowledge or understanding in other parts of the business. This derails a cafes growth and effectiveness. Staff in the front are not equipped to speak with understanding and confidence to customers and those those who work in the back or in production areas are isolated from the up-steam results of their work...

More than just a 3rd space, some cafes are platforms for ideas, catalysts for change, and a space specifically organized and designed to grow and nurture their communities.  Led by people with deep convictions and a vivid vision for what can be, these spaces transform and help support the community beyond the coffee.  Today we get to catch up with someone who has spend decades pouring into her com...

We have heard this phrase before and, if we are honest, we have said it a couple times too. The statement is problematic since it assumes that the world around us is the reason we can't seem to find the help we want. Today on Shift Break we will be talking about why it seems like we can't find good help, and the reality of how our own behaviors, lack of preparation, and well thought through system...

Our businesses are the results of the small and large decisions we make over the years. It is our behavior in the business that ultimately determines the success and Impact we can realize. Some have said that the 4th wave is ,marked by more passionate coffee balancing that passion with good business practice and strategy.  Today will be talking with someone who has been hugely influential in teach...

The best coffee businesses are built on solid values, local community, and small consistent steps taken toward deeper connection through hospitality and excellence in the product. The story of Wheelhouse Coffee is one that demonstrates the power of intentional people-first work over time and what happens when you make growth a conversation with those your serve.  I am thrilled to get to talk with...

It may seem unfair, but it is the truth. Customer hold a special place in their brains for negative experiences. Don't we do the same? And when do most of these lower quality experiences tend to take place? Usually when we are the busiest and have the greatest opportunity to build a good reputation. It's diabolical!  On today's Shift Break we will be talking about why you are only as good as your...

Congratulations! You have been made the cafe manager! Now what? Well, you are now occupying one of the most critical roles in all of coffee retail. As a leader you have a lot of growth opportunities and can make a massive difference as you serve the company, the staff, and the customers. The first six months - a year is a pretty critical time where you either build trust and establish healthy outl...

Nothing kills cafe culture like an a staff member who is a bad fit for their role. Often this manifests in work performance issues that are felt by customers, coworkers, and leaders alike. It brings people down. The diabolical thing is that the most common response cafe leadership has is to simply wish it away and let it go on far too long. Meanwhile a toxic or ill fit employee continues (whether...

Every Coffee Fest we sit down with presenters and speakers to talk about their field of expertise and learn from their experience in coffee. This last NYC Coffee Fest we were privileged to get to chat with four dynamic professionals and discuss everything from barista education and community, social media strategy, and how to run a world class bakery and coffee bar. We start with Ivana Chan and Ra...

Habits we develop around work and leadership can serve to help us grow, or they can hold us back from growth. Many leaders unintentionally develop habits that feel like the right thing in the moment, but in the end actually undo progress and move things backwards in the cafe's operations, culture, and quality. Today we are going to dive into five habits that I have seen damage and hold back busine...

Our image of who we are as a business is not necessarily the same as that of our customer. We see all the inside gears and pulleys that hide beneath the surface. We see the scope and organizational diagram of the cafe, the roastery, mobile cart, online sales, and multiple locations. We see a brand, while they see just a small coffee shop.  Today on Shift Break we will be talking about how no matte...

The words "innovation" and "progress" are the favorite buzz words of our industry, but what do they mean? It is usually a lot of noise around the subject of technology, but rarely related to things that deliver lasting positive change in the cafe. The average shop owner has to wade through a sea of claims and sales pitches all making big claims about their products. In the end, they are left with...

Having a clean cafe and a clean bar is not just a surface level pursuit. The mindset it takes to keep things clean while busy is a discipline that have far reaching benefits extending to the quality of our products, depth of hospitality, and the health of our relationships behind and across the bar. Today on Shift Break we will be talking about the mindset baristas and owners need to have in order...

The success of coffee globally is based on what coffee represents...community. A beverage that facilitates rootedness, growth, and fruiting of relationships through shared conversation over a cup in our shops or your home. But today, we are an industry. And our concerns tend to be exclusively around just the business of specialty coffee. Where is the heart?  Today I am honored and excited to prese...

The more we ask this question the more we tend to steal time and consideration away from what we have of value in the present. The coffee shop and the larger industry for that matter, are obsessed with not being left behind and therefore we must constantly disquiet our minds and worry. Today on Shift Break we will be talking about the danger of letting this question be the dominant question we ans...

Meetings can be a very useful part of running a cafe. The way we tend to use them though has become a real problem. In fact, rather than helping, even the most well intentioned of meetings, might actually hurt your business if it is being conducted improperly.  Today we are going to be diving into why your staff meeting might be doomed to fail and what you can do to make sure that you are using me...