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Keys To The Shop : Equipping Coffee Shop Leaders

A coffee podcast providing coffee shop owners and leaders, with insights, inspiration, and the tools you need to grow and advance your coffee business or coffee career. We learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about ownership, optimization, profitability, barista work, employee culture, management, scaling, leadership, personal development, and anything else that will help you achieve success in the coffee shop.
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Keys To The Shop : Equipping Coffee Shop Leaders
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Now displaying: 2019
Dec 29, 2019

That's it! The year is done and to help us ring in the New Year I am re-airing a classic from way back in the day. January 17 2017 is when "Leadership in the Cafe : 10 Steps to being a People First Leader" first aired. Now, three years and 274 episodes later, the message rings just as true and is just as relevant as ever before.

If there is anything you need to do to secure a great year for yourself, your staff, and your business it is focusing on how we show up as leaders in the specialty coffee retail space. This episode gives you some great first steps to achieve that. 

I hope you have a happy New Year. Thank you sincerely for listening, sharing, and allowing Keys to the Shop to play a part in your coffee journey. 

As you seek to unlock new levels this coming year just remember that YOU... are the keys to the shop!

 

Related Episodes:

100: Why YOU are the Key

013 : Leadership & Managment Master Class w/ Eva Attia

089 : La Marzocco USA General Manager, Andrew Daday

105 : Leadership & Management Masterclass w/ Maria Cleaveland

109 : Leadership Abandonment Syndrome

028 : Why it's OK to be the Boss w/ Bruce Tulgan

The Affirmation Vacuum

 

 

Click here to vote for Keys to the Shop for "Best Coffee Podcast" in the 11th Annual Sprudgies! 

 

 

Interested in Keys to the Shop Consulting services? Let's talk Chris@keystotheshop.com

Get on the Keys to the Shop email list and get the transcripts, bonus audio, and extra resources! Click Here!

 

www.prima-coffee.com/keys

5% off your purchases at Prima Coffee form now until January 31st! Just use the code "HOLIDAY5" when you visit this link! 

 

 

Want the best plant based beverage for your coffee drinks? 

www.pacificfoods.com/food-service

 

 

 

 

 

 

Dec 27, 2019

It's Founder Friday! Today we get to sit down not once, but twice with Colin Whitcomb of the newly opened Canary Coffee Bar in Milwaukee, WI. 

In this episode we talk with Colin a couple months before Canary opened and then 3 months after to get a detailed look inside the planning and running of a new business

Along with being an amazingly nice guy, Colin has been in coffee for 14 years having worked in some of the nations tope coffee bars. He is also a BGA Executive Counsel member and a long time barista competitor. Colin knows coffee and coffee shops and this move to open his own cafe is quite exciting. 

There is a lot covered in this 2 part episode and I hope you get a lot form Colin's experiences as an entrepreneur. 

You will learn about:

  • Canary's unique business concept
  • The value of having people help you in the build out
  • Dealing with the city 
  • Learning to let things go
  • The most rewarding parts of starting a coffee bar
  • The challenges of staffing and gauging business needs
  • Self care and time management
  • Why you should over capitalize your business

 

Links:

www.Cararycoffeebar.com

Instagram

 

Related episodes:

184 : Making Great Business Decisions w/ Dave Stachowiak

111 : Self-Care 101

002 : Master Your Workflow w/ Ryan Soeder

Interested in Keys to the Shop Consulting services? Let's talk Chris@keystotheshop.com

 

Get on the Keys to the Shop email list and get the transcripts, bonus audio, and extra resources! Click Here!

 

5% off your purchases at Prima Coffee form now until January 31st! Just use the code "HOLIDAY5" when you visit this link! www.prima-coffee.com/keys

 

Want the best plant based beverage for your coffee drinks? 

www.pacificfoods.com/food-service

 

 

 

 

Dec 26, 2019

When you start or run a coffee bar you are going to be faced with a ton of options for what products and ideas you will adopt. Saying yes to any and everything can get you and your business in trouble  down the road. Today we are going to be talking about why saying "No" can open up more opportunities for success than it closes off and why limitations in the beginning produce freedom in the long run. 

Related episodes:

Reach out! 

wwww.keystotheshop.com/consulting

chris@keystotheshop.com

 

 

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Dec 24, 2019

27 Million. That is the number of people who are trapped in modern day slavery. It is a number that may leave many wondering what they can possibly do in the face of such a daunting statistic. However, today's guest decided that she needed to take action and try to make a difference. Esther Hope-Gibbs is a veteran coffee professional, AST instructor, and the Director and Founder of Manumit Coffee Roasters.

Manumit Coffee offers dignity & hope to survivors of modern slavery through training & employment. Their coffee is roasted by men and women who have suffered horrendous exploitation at the hands of traffickers and modern slave traders but are now rebuilding their lives through coffee. 

In today's conversation we get to hear the Story of Manumit Coffee and all the positive impact it has had over the last two and a half years since its founding. I am so honored to talk with Esther and love that we get to share this episode about giving people the gift of freedom through coffee on Christmas Eve. 

I hope this is inspiring and encouraging!

 

In this episode you will learn:

  • How Manumit Coffee was born
  • The unique challenges of training a vulnerable community
  • The importance of boundaries 
  • The necessity and benefit of structure
  • How Manumit has facilitated success for survivors
  • How to be prepared to take on work with vulnerable people in your business

Links:

BUY MANUMIT COFFEE! www.manumitcoffee.co.uk 

Instagram

 

Related Episodes:

Changing Lives Through Coffee w/ Pamela Chng of Bettr Barista

Solving Teen Homelessness w/ Rugid Grind

 

Interested in Keys to the Shop Consulting services? Let's talk Chris@keystotheshop.com

 

Get on the Keys to the Shop email list and get the transcripts, bonus audio, and extra resources! Click Here!

 

5% off your purchases at Prima Coffee form now until January 31st! Just use the code "HOLIDAY5" when you visit this link! www.prima-coffee.com/keys

 

Want the best plant based beverage for your coffee drinks? 

www.pacificfoods.com/food-service

 

 

Dec 19, 2019

Most everyone has had fun playing this game as kid. While it's a great game parties, it's not so great for the coffee shop. Today we talk about how this game gets started in the cafe and what we can do to "ruin" it before it creates major communication and quality problems in our business.  

 

Related episodes:

Communicate, Duplicate, Repeat

The Art of Deep Listening

Please Clarify: Being on the same page as your boss

 

Reach out! 

wwww.keystotheshop.com/consulting

chris@keystotheshop.com

 

 

This Episode brought to you by ODEKO!

Painless and accurate ordering and inventory 

odeko.com/keystotheshop

Dec 17, 2019

Has it been a while since you last trained the staff and practices are outdated or ineffective? As a business grows the need for raising the standards in the shop becomes an absolute necessity.  The new year is approaching and if you seek to bring in a new level of quality to you operation then making the right steps in implementing  these changes is key to determining whether they stick in the long term and your business stays relevant and competitive. 

Today we get to talk about the 3 phases of successfully taking on retraining in the shop and some of the pitfalls to avoid in the process. 

You will learn about : 

  • Taking ownership over status quo
  • The value of knowing the details
  • Organizing and planning
  • Setting up the training sessions
  • The right mindset to have in this project
  • Creating new normal

Related episodes:

 

Interested in Keys to the Shop Consulting services? Let's talk Chris@keystotheshop.com

Get on the Keys to the Shop email list and get the transcripts, bonus audio, and extra resources! Click Here!

5% off your purchases at Prima Coffee form now until January 31st! Just use the code "HOLIDAY5" when you visit this link! www.prima-coffee.com/keys

 

Want the best plant based beverage for your coffee drinks? 

www.pacificfoods.com/food-service

 

 

Dec 12, 2019

In the coffee shop there are so many expectations placed on us but often the results of the work are not fully within our control. When you combine these two things it is a recipe for stress and burnout. Today we are talking about how we can approach the situation with grace and facilitate staff success rather than blaming them for things that they cannot control. Every shop deals with this in some way and I hope this helps inspire better understanding as we strive for excellence together. 

Links:

wwww.keystotheshop.com/consulting

chris@keystotheshop.com

 

This Episode brought to you by ODEKO!

Painless and accurate ordering and inventory 

odeko.com/keystotheshop

 

 

Dec 10, 2019

Writing the schedule is one of the hardest things a manager has to take on. It is also one of the primary ways to care for the staff and the success of the cafe. It determines labor cost, quality of service, consistency of standards and more. If there is one thing that I focus on a lot with my consulting clients it is scheduling well. 

Today we will be discussing 6 tips that will aid you in the schedule writing process and save you and your staff from getting caught in the cycle of feeling perpetually unprepared, behind, and stressed out.

Links:

Working from your Strengths

One-on-ones

Hiring, Culture, and the Future of Your Shop 

Founder Friday w/Casey and Jeremy Miller of The Mud House

 

Interested in Keys to the Shop Consulting services? Let's talk Chris@keystotheshop.com

Get on the Keys to the Shop email list and get the transcripts, bonus audio, and extra resources! Click Here!

5% off your purchases at Prima Coffee form now until January 31st! Just use the code "HOLIDAY5" when you visit this link! www.prima-coffee.com/keys

 

Want the best plant based beverage for your coffee drinks? 

www.pacificfoods.com/food-service

 

 

Dec 5, 2019

The idea of transactional is not what most of us have in mind when we think about hospitality. We tend to think of that more in relational terms and hold the transactional out as the antithesis to hospitality. What if we are wrong? What if we are mischaracterizing transactions and in the process failing to give our customers the hospitality they want and need? 

Today we chat about these ideas and how our mindset surrounding this can help us through the business of the holidays and beyond. 

Links: 

Keys to the Shop Consulting

 

Related episodes:

 

This Episode brought to you by ODEKO

Painless and accurate ordering and inventory 

odeko.com/keystotheshop

 

Dec 2, 2019

While tea is a staple menu item in virtually every coffee bar around the world, our understanding of tea can be fairly limited and the selection of teas often stagnates over the years. Much of this maybe because we don't know where to start with tea and need some guidance in our approach and in setting up a dynamic tea menu. All this and more is what will be addressed on today's episode talking about tea with special guest, Jeffery Champeau, Vice President of Business Development at Rishi Tea

Rishi Tea and Botanicals has been an importer of organic teas and botanicals from the very best sources since 1997. Their Direct Trade is founded upon long-standing, personal relationships with growers who cultivate ecologically sustainable gardens in remote locations around the world. They offer a highly curated. variety of teas and botanicals from Ooolong, green , white, and pu-erh - to matcha, chai, botanicals, and more. 

Jeffery has been with Rishi since 2011 but has been fascinated by and immersed in the culture and world of tea for the better part of his life. He possesses a deep understanding of the history and culture of tea as well as its preparation and is passionate about advocating for the farmers who make it all possible.

As Jeffery has traveled the world experiencing tea in many different settings I am excited to talk with him specifically about where we stand coffee shops his advice to help us present tea with the same care and mindfulness we give to our coffee. 

In this episode you will learn:

  • A little history of Rishi and of Jeffery's path into tea
  • How does Rishi curate their offerings?
  • Building sustainable relationships with tea farmers
  • Basics of tea and tasting tea
  • What has changed in how coffee shops approach tea over the years
  • What are we doing wrong
  • Best practices should be adopted to make great tea
  • How to build a great tea menu

 

Links:

www.rishi-tea.com

Instagram

 

Related Episodes:

037: Chocolate and Coffee w/ Brian Bykke 

117 : Coffee and Cocktails w/ Amanda Whitt 

039: Lessons from the Restaurant Industry w/ Eric Cattiatore 

 

Prima Coffee:

Now listeners get 5% off their purchase (some restrictions apply) when they use promo code "HOLIDAY5"

Visit : www.prima-coffee.com/keys 

 

 

Pacific Barista Series: Plant Based Performance Beverages

www.pacificfoods.com/food-service

 

Nov 28, 2019

In just 7 years, Onyx Coffee Lab has become one of the industry's most recognizable, respected, and progressive coffee companies. Whether you know them from their championship performances on the barista, brewers, or roasting competition stage - their multiple Good Food Awards and Golden Bean coffees - or their effort in transparency and exquisite retail shops, Onyx Coffee Lab is an inspiration in presentation AND in substance to the global community of specialty coffee. 

Today we get to talk with one of the founders of this awesome company, Jon Allen, and dive into the details of how he and his wife, Andrea Allen, built, grew, and operate this business. 

I am thrilled to have been able to talk with Jon and to present this very insightful conversation to you all! 

Enjoy be sure to check the links below to learn more! 

 

In this episode you will learn about their:

  • Vision and business philosophy
  • Early and current expansion 
  • Discovery of strengths and weakness
  • Delegation and appointing of leadership
  • Development of their roasting program
  • Approaches to hospitality
  • Who they are aiming to serve as their primary audience 
  • Hiring practices
  • Marketing and branding

 

Links:

 

Interested in Keys to the Shop Consulting services? Let's talk Chris@keystotheshop.com

 

Get on the Keys to the Shop email list and get the transcripts, bonus audio, and extra resources! Click Here!

 

5% off your purchases at Prima Coffee form now until January 31st! Just use the code "HOLIDAY5" when you visit this link! www.prima-coffee.com/keys

 

Nov 28, 2019

Shop Local! Small Business Saturday! Independently Owned! These are phrases we use to get people to come in to our stores and support the local economy. That's all well and good but do we deliver the quality people expect? Or do we rely a bit too much on being local to cover up for our shortcomings? Today we chat about  this issue of using our small business status to excuse ourselves from improving and the better approach to delivering value where it counts. 

Related Episodes:

 

This Episode brought to you by: 

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www.keystotheshop.com/consulting 

Nov 25, 2019

Opening a pop-shop is one of a number of great ways to get started in specialty coffee retail. It is a lower start up cost, you get to test the concept, and you get to know your community (and they, you) in the process. Today's guest, Nikki Outlaw, has just wrapped up her first year running her pop-up coffee shop, Anecho Coffee. 

In this conversation we get to hear about her journey into opening Anecho, her experiences in this first year, what she has learned about business, operations, and herself along the way. 

I hope you are encouraged by Nikki's story and the dedication she has to improving the business and providing great hospitality experiences to those Anecho serves. 

Enjoy! 

 

Links:

Related Episodes:

115: Finding Success in Mobile Coffee 

174: Saying yes to Business Opportunities

55: Personal Growth and Development w/ Jared Turby of Cat and Cloud 

 

Interested in Keys to the Shop Consulting services? Let's talk Chris@keystotheshop.com

Get on the Keys to the Shop email list and get the transcripts, bonus audio, and extra resources! Click Here!

5% off your purchases at Prima Coffee form now until January 31st! Just use the code "HOLIDAY5" when you visit this link! www.prima-coffee.com/keys

 

Want the best plant based beverage for your coffee drinks? 

www.pacificfoods.com/food-service

 

 

Nov 21, 2019

Ignore your baristas, but listen to podcasters. Ignore your staff, but listen to authors. It is too easy for us to immediately turn to outside resources and , in the process, discount and overlook the resources we have under our very noses. Today we chat about the proper mindset to have when you pursue resources and the problem of being blind to what we have. 

Related Episodes: 

Nov 19, 2019

Growing and learning from the experiences of others is what this show is all about. A lot of growth and learning happened this past weekend in Tacoma during the Coffee Fest PNW trade show where I was able to record three interviews with people I met during my seminars. 

In order of appearance we will be hearing from:

Scott Palmer who, along with his wife Alana is opening Palmer House in Grand Rapids, MI in the Spring of 2020. 

Next we talk with Kristine McRae who owns Bering Tea and Coffee in Nome Alaska.

Finally we wrap up with Stephanie Kayser, Director Operations for Dalina in Vancouver, BC, Canada. 

All three of of these interviews offer unique insights that will help and encourage you in your coffee journey and it was a joy to get to meet them and hear their stories. 

Some of the things we will learn about are:

  • Building a shop to truly serve the customer
  • Listening to your staff
  • Having empathy and the big picture in mind
  • The importance of communication and constant learning

Expect another one of these Coffee Fest interview episodes next time for Coffee fest NYC. This time with even more interviews and tons of value.

 

Links:

Dalina

Bearing Tea and Coffee

 

Recommended past episodes:

079 : Interviews from Coffee Fest Baltimore 2018

142 : Entrepreneur Interviews from Coffee Fest NYC! 2019

157 : Four from the Floor : Interviews from Coffee Fest Indianapolis 2019 

 

 

Go visit our awesome Sponsors!

 

Prima Coffee:

Now listeners get 5% off their purchase (some restrictions apply) when they use promo code "HOLIDAY5" 

www.prima-coffee.com/keys 

 

Pacific Barista Series: Plant Based Performance Beverages

www.pacificfoods.com/food-service

 

Nov 14, 2019

Managers are looked to all day long as agents of clarity. Questions are a constant and this aspect of management is core to being able to drive results in creating a great culture and a successful bar. That said, it can be frustrating since you don't always have the answers and the steady drip of questions and need for clarifying information can wear you down. Today we are going to chat about the importance of being the point of clarity and the issue around it. 

Related episodes:

More great episodes on www.keystotheshop.com/episodes 

 

Visit our sponsor Odeko to make inventory and ordering a breeze!

odeko.com/keystotheshop

 

 

Nov 11, 2019

One of the world's most compelling cafes is also run by one of the world most iconic and trusted espresso machine companies. Located in the lobby of KEXP, the La Marzocco Cafe in Seattle, WA has been operating for almost 4 years. Every 4-6 weeks the cafe is taken over by different world-renowned roasting companies who design a full experience that represents their brand to the guests visiting the shop.

La Marzocco Cafe staff and management are not only tasked with representing the coffee well in each residency, learning new workflows, and information - but they must also be able to communicate the ethos and vision of the resident roaster to the customers who come to experience what that particular roaster has has to offer. 

When you are essentially opening a new cafe every month you need systems, communication, and the right people to work in this environment of constant change.

This is what we will be discussing today with the two people who head up this mammoth effort, Program Director, Amy Hattemer and Cafe Manager, Carolyn Reddy. Between the two of them we get an inside look at how the cafe came to be and how it operates such an amazing concept so successfully.

 

In this conversation you will learn about:

  • The genesis of the La Marzocco Cafe 
  • Their hiring and training process
  • Operation of a residency
  • The values that drive the cafe
  • The importance of feedback
  • Managing change seamlessly

Links:

www.lamarzoccousa.com

La Marzocco Cafe on Instagram

LaMarzocco Blog

 

* Get the bonus audio and transcript! Get on the email list HERE! *

 

Related Episode:

089 : Andrew Daday, GM of La Marzocco USA : Leadership, Innovation, Service, Heritage  

163 : Lessons from Crush the Rush w/ Josh Littlefield 

084 : Crushing the Rush

 

 

 

 

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Nov 6, 2019

Creating a new role in a coffee shop is often done when we face the prospect of losing on of our key staff members. We scramble and promise the world if they would just stay. This is missing the mark in several ways and today we will be chatting about a better approach that will actually serve the business and your staff better long term. 

 

 

Visit our sponsor!

 

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Nov 4, 2019

Running a successful business is all about the quality of your decisions. Whether large or small, each one plays a part in shaping the company and either strengthening or compromising it. To help give us a frame-work and foundation for making quality decisions we welcome back to the show, Dave Stachowiak.

Dave is the host and founder of Coaching for Leaders, a top-rated management podcast downloaded 10 million times. With more than 15 years of leadership at Dale Carnegie and a thriving, global leadership academy, he helps leaders discover practical wisdom, build meaningful relationships, and create movement for genuine results.

Dave is also founder of the Coaching for Leaders Academy, a year-long leadership development cohort. The Academy is an intimate group of managers, executives, and business owners who work personally with him and other participant leaders to develop their leadership excellence -- and empower each other through global relationship building.

Among other great things, you will learn about:

  • Modeling habits
  • The role vision plays
  • How to develop courage 
  • The value of moving 
  • Community and accountability 

Links:

www.coachingforleaders.com

Dave on LinkedIn

Book mentioned by Dave on Vision: Vivid Vision by Cameron Harold 

 

Related past episodes:

 059 : Founder Friday! Joshua Boyt, Metronome Coffee

135 : Staying Motivated in the Midst of Difficulty

 

 

Visit our sponsors! 

 

www.prima-coffee.com

 

 

www.pacificfoods.com/food-service

 

 

 

 

Oct 30, 2019

This is a truly scary reality that so many cafe employees have had to deal with. Symptoms of getting bit by these bosses looks like overloaded schedules, no boundaries, burnout, stress, and unhealthy self-sacrifice to "prove" yourself to the company. 

Today we are going to chat about this reality and what we can do to avoid it, deal with it , and not to be a blood sucking boss ourselves.

Be careful out there! 

 

 

Visit Our Sponsors!

 

Painless ordering and inventory with ODEKO!

odeko.com/keystotheshop

 

Clean that equipment with the best!  

www.urnex.com

 

Oct 28, 2019

Creating a coffee bar and working in retail all boils down to practicing hospitality. We want to practice this on behalf of our guests and our staff but without taking a critical look at how and who we welcome in, we are not really showing hospitality. We need to look at our thoughts, behaviors, and actions critically in order to grow in any area of life and it is in that spirit that we are going to be exploring diversity today with one of our industry's most accomplished and impactful thought leaders on equity, diversity, and inclusion, Phyllis Johnson! 

Phyllis Johnson is the co-founder and president of BD Imports, an award-winning social enterprise focused on responsible sourcing of specialty coffees.  The company is the recipient of numerous awards including, Responsible Business of the Year and Diverse Supplier of the Year. A pioneer of the women in coffee empowerment movement, Phyllis led the conversation at the United Nations to secure initial funding and work  to support women in coffee initiatives.  She has consulted for the United Nations International Trade Centre, leading the formation of the International Women’s Coffee Alliance chapters in east Africa.  She has had the pleasure of sharing her perspective and the value of working with women entrepreneurs  at the World Trade Organizations and United Nations.  Her work has been the subject case studies taught at Oxford University and Harvard Business School. 

Phyllis holds a Bachelor of Science degree in Microbiology from the University of Arkansas, Fayetteville and a Master’s in Public Administration from the Harvard Kennedy School. She is the recipient of numerous awards including the Harvard Kennedy School,  Barbara Jordan Award for Women’s Leadership.  Her work was recognized by a 2019 Maggie Award for Roast Magazine article, Strong Black Coffee, Why Aren’t African Americans More Prominent in The Coffee Industry.   

Phyllis has served on numerous boards including the Specialty Coffee Association, the International Women’s Coffee Alliance, Coffee Quality Institute, and the National Coffee Association

In this episode we will be encouraged, challenged, and equipped with insights to take the first steps in making diversity a reality in the shop or anywhere we have influence.

Among may things, we discuss:

  • The power of self examination
  • Getting over the fear found in discussing diversity
  • The business benefits of a diverse shop culture
  • Avoiding tokenization
  • Unconscious bias and blind spots
  • First steps to take and the scale of our action

Links:

www.bdimports.com

Phyllis' Instagram

Phyllis LinkedIn

 

Related Episodes:

159: Addressing Unconscious Bias w/ Lauren Lathrop

116: Understanding Gentrification w/ Dr. Stacey Sutton

139: Founder Friday w/ Phil Sipka, Kusanya Cafe

067: 6 Truths about Power

165 : The Art of Deep Listening w/ Oscar Trimboli

 

Thank you to our sponsors!

 

The right equipment for your situation!

www.prima-coffee.com

 

The best plant based beverages on the planet! 

www.pacificfoods.com/food-service

 

 

 

Oct 25, 2019

Today we are talking about scaling and transitions with the founder of Indie Coffee Roasters, Alec Tod! 

Founded in 2013 with a home roaster on his back patio, the business has undergone several stages of change and growth over the years to get them to where they are today in their new retail / roasting facility serving the people of Indianapolis, IN.

Today we are not only hearing the story of Indie Coffee Roasters but we are focusing on life in the transition points. What was it like to scale the business and what was the impact it had on the relationships of those in charge of the business.

It has been 7 years of pretty constant growth and change and Alec lays out what contributed to their success in navigating these inflection points behind the scenes.

Some of the things you will learn:

  • The role a solid vision plays in helping guide growth
  • Finding great partners
  • The benefit of taking on investor/partners
  • How to  decide what to buy and where to change
  • Being comfortable with role displacement
  • Learning to not let the business run you
  • Avoiding burn-out

 

Links:

www.indiecoffeeroasters.com

Instagram

 

Thank you to our sponsors!

 

The right equipment for your situation!

www.prima-coffee.com

 

The best plant based beverages on the planet! 

www.pacificfoods.com/food-service

 

 

 

 

 

 

 

Oct 23, 2019

Sometimes we can overestimate how bad the customer is and in the process make ourselves out to be so very righteous. It is a reality in every bar I have seen that we are blind to the double standard for what we accept from the customer vs what we allow for ourselves. Today we talk about this pesky little habit and how we should move forward and away from our tendency to think we are always right.

 

Related Episodes:

10 Reasons to Love the Customer 

Simple, Powerful Hospitality  

Self Care 101

 

Visit Our Sponsors!

 

Painless ordering and inventory with ODEKO!

odeko.com/keystotheshop

 

Clean that equipment with the best!  

www.urnex.com

 

Oct 21, 2019

How well do you know your business? I'm not talking about the numbers and the stuff that is accessible through the POS or spreadsheets. I am talking about the life of the business and the people and cultures that make it up. The incredible number of intangibles that create the life of an organization. A lot of us assume we know well enough and instead to being curious and diving deeper into what we have, we search for answers, meaning, insight, etc outside of our organization.

Today we are going to be chatting about 7 things to consider when seeking to have organizational self-knowledge.

Just like having personal self-knowledge is critical to leading others well, organizational self-knowledge is critical to being able to lead your company. 

You will learn:

  • Why proximity does not equal knowledge
  • How we rob our staff of attention
  • Attitudes and actions to inspire curiosity
  • The key role of feedback
  • How owners de-value baristas
  • The needed balance to high standards
  • Should you go for big or small changes? 

 

Related episodes:

SB : Feedback Culture

80 : Changing Things in the Cafe

179 : What you MUST Know about Employee Culture 

 

Thank you to our sponsors!

 

The right equipment for your situation!

www.prima-coffee.com

 

The best plant based beverages on the planet! 

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Oct 17, 2019

We tend to have a mindset toward systems that breeds a lack of clarity, break downs in communication, and generally an unpleasant and even toxic environment in the work place. Today we are going to chat about viewing systems as a primary form of showing care to staff and where to start in embracing them as such. 

Related episodes:

SOPs FTW

The Broken Chair

4 Keys to and Effective Checklist

Building Empathetic Systems 

 

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