Pulling Shots

The first step is always the hardest, we'll tell you exactly how to do it!

We dive into the process of how to update menus, aesthetics, specials, equipment and other things for the continued growth of your shop.

Coffee shop emergencies, equipment failures, employee incidents & irrational fear. Sam and Gary go through the types of emergencies they've had to respond to and how to have the right mindset in response and to be prepared.

In this episode we open up about the current challenges facing our business and how it affects our outlook for growth.

Coffee shop culture, barista management, and employee retention — the real conversation most owners aren't having. Sam and Kailee break down what actually builds a strong coffee shop team: why communication is the root of almost every staff frustration, how menu changes land differently on the floor than on a spreadsheet, the dress code debate, and why there's no substitute for physical presence —...

What is it like to build up multiple coffee shop locations? This episode Sam and Gary reminisce on the most important things they've learned from their management journey.

Sammy and Kaylee break down the types of experience that are needed and maybe not so much in new hires.

Sam and Kailee talk about the active project of creating a coffee shop menu. What to add, what to avoid, the importance of simplicity and how to implement trends.

This episode breaks down what actually drives growth, consistency, and profitability for coffee shop owners. If you run a café, this will challenge how you think about your menu and operations.

Sam and Kailee talk about the 5 years experience at farmers markets, what we've learned and what would would suggest coffee shop owners do to get started.

We break down  first wave, second wave, and third wave coffee —what they actually mean, where they came from, and how each wave impacts profitability, customer behavior, and coffee shop growth . We discuss whether third wave coffee is earned or chosen, why convenience often beats values, how second wave systems scale better for most owners, and what coffee shops can learn from gas stations. Plus,...

In this episode of Pulling Shots Podcast , Sam and Kailee from Friedrichs Coffee break down real-world coffee shop hiring , barista hiring mistakes , and staffing problems café owners face every day . We react to controversial coffee shop hiring hot takes including: – Hiring baristas too fast – Whether barista experience actually matters – How many candidates coffee shop owners should interview –...

Are co-fermented and infused coffees the future of specialty… or are we going too far with flavor manipulation? 🤔 In this episode of Pulling Shots, Sam and Gary dive into a Coffee Intelligence article on "coffee flavour manipulation: what's acceptable and who decides?" and break down the hot topic from farmer to café to consumer. We talk through the four major stages of coffee flavor manipulation...

What if 80% of your café's profit is coming from just 20% of your menu? 👀 In this episode of Pulling Shots, Kailee and Sam sit down to talk menu simplicity and the 80/20 rule—using real sales data from their three shops to expose what actually sells, what just clutters the menu, and how a bloated menu hurts baristas, customers, and margins. We cover: Why vanilla and caramel lattes quietly crush a...

Trends, Takeaways & What We're Changing in Our Cafes In this episode we're recapping CoffeeFest Orlando – what actually mattered for café owners, what felt overhyped, and what we're going to do differently in our own shops because of it. We talk through: The booths & brands that stood out (hello Florida Coffee Culture + functional drinks 👀) New milks & "health" products that are cool but not alwa...

Specialty coffee just hit a new high in the U.S.—46% of coffee sold is now specialty grade—and we unpack what that really means for cafés, roasters, and everyday drinkers. 

Family Business: The Real Talk About Working With Your Spouse, Parents & Siblings What's it really like to run a family business? Sam and Kailee from Friedrichs Coffee share the real behind-the-scenes of mixing marriage, parenting, and ownership in a 35-year-old family-run coffee company. From boundaries to trust, leadership to legacy—this episode dives deep into what makes family-owned businesses...

Gary and Sam talk there experience with cold brew over the last 9 years and how the industry has changed What you'll learn:   Light vs. dark roast for cold brew (and why light is tricky) Nitro coffee: what it did well, why costs & ice ruined it in many shops The "all-cold" future: energy drinks, cold-foam, and whether cafés even need espresso for iced menus How to start cold brew cheaply (pitcher...

🚀Upgrade you coffee game➡️https://friedrichscoffee.com/ ☕️ Own a Cafe?➡️https://www.skool.com/coffee-shop-pros-7971 If your coffee shop only runs when you're on bar, you're stuck on the treadmill. In this episode of Pulling Shots, Sam and Gary share 30+ years of lessons on working on your business (systems, people, growth) versus working in it (shifts, daily ops). We cover when to step back, how...

🚀Upgrade you coffee game➡️https://friedrichscoffee.com/ ☕️ Own a Cafe?➡️https://www.skool.com/coffee-shop-pros-7971 🗣️To be unclear is to be unkind🗣️ Owning a café means having tough conversations—late shows, bad attitudes, write-ups, and sometimes letting people go. In this Pulling Shots episode, Sam & Kailee share real stories and practical frameworks for handling difficult conversations in a...

The Rise of Drive-Thru Coffee Chains (What It Means for Indie Cafés) Sam & Gary unpack the explosive growth of Seven Brew, Dutch Bros, Black Rock Coffee, and Scooters—from double drive-thrus and outside order-takers to loyalty-by-phone and high-energy branding. Why convenience + culture + consistency are winning in 2025, what Starbucks' shifts signal, and how small cafés can still thrive with owne...

Is owning a coffee shop in 2025 still worth it? We break down the real numbers, rising costs, drive-thru vs. traditional cafés, mobile ordering, and the impact of chains like Starbucks, Dutch Bros, Seven Brew, and Black Rock Coffee—plus what actually keeps us in love with this business after 30+ years. If you're a current or future café owner, this episode is your practical playbook: pricing, wage...

Managing vs. Leading in a Coffee Shop (What Really Matters). In this Pulling Shots episode, Sam & Kailee break down the difference between management (hard skills: schedules, checklists, accountability) and leadership (soft skills: culture, communication, inspiration)—and how both drive a thriving café. Expect real examples from Friedrichs Coffee: when strong leadership cuts turnover, why checklis...

Build a company culture your café crew and customers feel the moment they walk in. In this Pulling Shots episode, Sam & Gary from Friedrichs Coffee break down what an engaged coffee shop culture looks like— from greeting every guest to on-stage barista habits, drink-quality pride, mistake-friendly coaching, and growth paths beyond management.   Practical, story-driven tips you can start this week...

Own a cafe? ➡️ https://www.skool.com/coffee-shop-pro...   Elevate your coffee game🚀 https://friedrichscoffee.com/   Hiring baristas in 2025 the smart way. In this Pulling Shots episode, Sam & Kailee from Friedrichs Coffee share a repeatable 3-step hiring system (application screen → meet-and-greet → structured interview → manager handoff), proven barista interview questions, Day-7 & Week-4 traini...