Info

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.
RSS Feed Subscribe in Apple Podcasts
Keys To The Shop : Equipping Coffee Shop Leaders
2024
March
February
January


2023
December
November
October
September
August
July
June
May
April
March
February
January


2022
December
November
October
September
August
July
June
May
April
March
February
January


2021
December
November
October
September
August
July
June
May
April
March
February
January


2020
December
November
October
September
August
July
June
May
April
March
February
January


2019
December
November
October
September
August
July
June
May
April
March
February
January


2018
December
November
October
September
August
July
June
May
April
March
February
January


2017
December
November
October
September
August
July
June
May
April
March
February
January


All Episodes
Archives
Now displaying: November, 2021
Nov 30, 2021

What happens when we allow ourselves to get caught up in comparing ourselves and our businesses to those around us? The simple answer is that we stifle growth and kill off the joy of what we have and who we are doing it all for. 

Way back in 2017 we released an episode called "Death by Comparison" that explores this idea and I thought now would be a good time to bring it back. Why? Simple. Our ability to connect with each other has only increased over the last 4-5 years and with that connection comes the increased likelihood to despair that we do not look like or do the same things as our peers instead of being inspired by them or even happy for them. 

So today I hope you listen to this blast from the KTTS past and that it has just as much impact and relevancy for where you are today.

Enjoy!

 

Related Episodes:

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

www.coffeefest.com

 

Nov 26, 2021

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: 

  • Getting started in coffee while full time as plumber
  • Growing in the beginning
  • Building online first 
  • The first step toward profitability
  • Managing Full time career while building the business
  • Learning leadership and management from past work experiences
  • Hiring an leading people
  • Extreme DIY 
  • Having amazing people and trusting 
  • Being responsive as an owner
  • Going full time in his business
  • Leveling up quality and operations
  • Growing for the benefit of all

Links:

https://www.heartwoodroastery.com

@heartwoodcoffee

 

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

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

Nov 25, 2021

This time of year I am thinking about what I am thankful for and also I am thinking about how hard it is to enter into thankfulness vs other more accessible emotions and mental states. So much of this, to my mind, has to do with the all consuming nature of a business like coffee. When you own your own business or you are so passionate and invested in your role and place in the industry it can be easy to be always on and never allow yourself to practice thankfulness, reflection, and the resulting prioritization. 

Today on Shift Break I want to chat with you all about our need to regularly practice thankfulness and prioritize the things in our lives that are integral to who we are as human beings. 

Related Episodes:

224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown

008 : Finding Joy in Coffee w/ Nathanael May

111 : Self Care 101: Taking care of yourself while taking care of others

 

Elevated batch brew and so much more!

Ground Control Cyclops Brewer

 

The best espresso machines in the world!

www.lamarzoccousa.com

Nov 23, 2021

Back in 2018 at a Coffee Fest in Baltimore I had the pleasure of meeting and interviewing Stephen Zinnerman, owner and founder of (along with his wife Natasha) The Coffee Enthusiast: A Brewing Company (TCE). 

Back when we first met on the show floor, he was just starting TCE and since then they have experienced A LOT of growth both in their family and in the business, especially on the roasting side. Through the challenges, late nights, iterations, and lots of giving and receiving from the specialty coffee community TCE has emerged as a known and established industry presence that promotes connection and great coffee experiences. 

On top of running TCE Stephen has recently joined the roasting team at Counter Culture Coffee and is also a board member of The Coffee Coalition for Racial Equity

Stephen’s background outside of coffee is higher education, where he has worked for over 10 years in different areas, from University Housing to Environmental Research & Education. He is a graduate student, studying Environmental Policy & Management with a concentration in Environmental Sustainability.

Stephen is one of the most dedicated, hardworking, and (not surprisingly) enthusiastic people you can meet and it has been a pleasure to follow his progress over the years and now to get to have this conversation exploring his journey 3 years later. 

In this interview we discuss: 

  • Starting small and getting feedback
  • Beginning to focus on roasting
  • Learning to listen and serve
  • Creating something to give his kids
  • Continuing to learn and invest in yourself
  • Taking action as an individual 
  • Showing appreciation
  • Taking on a commercial coffee roasting position while running TCE
  • The hard work of commercial roasting
  • Advice on how to learn and grow

Links:

www.tcecoffee.com

TCE on Instagram

 

Related Episodes:

079 : Interviews from Coffee Fest Baltimore (First interview w/ Stephen)

149 : Celina Velez, Head Roaster of Merit Coffee in Austin, TX

180 : A Conversation with Rugid Grind Founders, Brian Washington and Averett Barksdale

Blog: Who we are and What we do

233 : A Conversation w/ Anthony Ragler, Black and White

232 : Founder Friday w/ Blew Kind of Fanny Lou’s Porch

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

www.coffeefest.com

 

Nov 19, 2021

Where do we even start when choosing tools for our roastery? There are an incredible number of options from basic and inexpensive -to complex and costly. In the most recent issue of Roast Magazine, today's guest, Kat Melheim gives us an outline of tools and resources through the entire roasting process that can help clarify this dilemma. 

Kat Melheim (she/her) is a roaster, barista, artist, and writer. She founded Coffee People Zine, a publication that celebrates the creativity of the coffee community, in 2018. Through her work in the coffee industry she has been fortunate enough to travel, meet exceptional people, and taste delicious coffees all over the world. Kat strives to connect with others, share what she’s learning, and entertain with joy and enthusiasm. 

On today's RoR episode we will be diving into the subject of getting the right tools for you specific roasting operation,how Kat's own career has been helped by having or lacking resources, and her advice to us on how we should approach developing ourselves as technicians and artists.

Lots of wonderful thoughts and insights here. Enjoy!

Links: 

www.coffeepeople.org

Instagram: @coffeepeoplezine

Instagram: @coffeekatheryn 

Instagram: @roasterkat

Kat's YouTube channel! 

 

On this episode of RoR from Roast Magazine

  • Her career path in roasting
  • Resources and opportunities that helped her
  • Prioritizing tools by impact
  • Importance of roaster “Quality of Life”
  • Discerning what is essential for your context
  • Levels of need 
  • Importance of time on the roaster
  • Being a taster 
  • Taking care of your body
  • Kats Recommended tools
  • The importance of feedback and communication  
  • Advice for growing as an artist and technician 

 

Subscribe to Roast Magazine!

www.roastmagazine.com

 

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

ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients

 

 

Nov 18, 2021

In competition we stress about the performance and we practice the skills repeatedly in order to be able to do well on the day. While this approach is needed, there is another approach to preparation that goes deeper and helps ensure that, no mater what you are wanting to do better in (Latte art, management, leadership, etc) you will show up consistently and with minimal stress.

Today we will be talking about how we show up at work and in life and how we should approach intentional practice to thrive in our roles. 

Related episodes:

 

Elevated batch brew and so much more!

Ground Control Cyclops Brewer

 

The best espresso machines in the world!

www.lamarzoccousa.com

 

 

Nov 17, 2021

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

194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017

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

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

www.coffeefest.com

 

Nov 10, 2021

Hustle culture teaches us that we should be working pretty much all the time. In order to succeed we need to sacrifice a lot and where the limit is nobody quite knows. What happens too often is we only really start to back off when we burn out but by then it's too late. 

Recently I was ask by an attendee at Coffee Fest, "How can I get over feeling guilty for taking a day off?" That is a heart breaking question and today on shift break I want to talk with you all about this question and hopefully help anyone of you that might be wondering the same thing. 

 

Related Episodes:

224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown

111 : Self Care 101: Taking care of yourself while taking care of others

176 : Harnessing Emotions at Work w/ Andrea Hoban of Oji Life Lab

Professional Distance (Blog)

When Going Above and Beyond Goes too Far

258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence

 

Interested in consulting or coaching? Reach out! chris@keystotheshop.com

 

Visit our awesome Sponsors! 

Elevated batch brew and so much more!

Ground Control Cyclops Brewer

 

The best espresso machines in the world!

www.lamarzoccousa.com

 

Nov 8, 2021

Training and education is an ongoing process. Not just for those we are training but also for ourselves as trainers and educators. If we adopt the same type of "always learning" mentality we want to see in other, then the way we understand and conduct training will change over time. Today we will be exploring training and education through the career journey of someone who has crafted several training systems in world class coffee bars and talk about what he has learned from the mistakes and successes along the way.

I am thrilled to welcome to the show, Michael Phillips, of Blue Bottle Coffee!

Michael Phillips has worked in Specialty coffee since 2006 and was a co-founder of LA based Handsome Coffee Roasters before joining Blue Bottle Coffee.  Throughout his career he has held Director of training positions at Handsome Coffee, Intelligentsia Coffee and Blue Bottle Coffee.  His work at Blue evolved into supporting new cafe openings internationally helping to launch cafes and new markets from Boston and DC to Tokyo and Seoul.  He also holds two United States Barista Championship titles from 2009 & 2010 and one World Barista Championship title from 2010.  His current role at Blue Bottle Coffee is as the Global Director of Education & Engagement where he focuses on creating consumer facing educational content.

In our conversation we cover:

  • Highlights of his completion career
  • The things that shaped his outlook on training
  • When training ideals go too far 
  • Importance of realistic and practical expectations
  • How entrepreneurship helped set the stage for a new approach
  • Shaping the training at Blue Bottle
  • The 10/20/70 rule in training 
  • Logistics of training across borders and cultures 
  • Delegation / Centralized vs localized training
  • Why training is a culture not an event 
  • Choosing what to focus on and the limitation of one-on-one training 
  • Calibrating your team and building something sustainable
  • Creating a great cafe experience

Links:

Michael Phillips on Instagram @1shot4theroad 

Blue bottle Coffee YouTube 

 

Related Episodes:

296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles

191 : Retraining your Staff on new Standards

178 : Training Masterclass w/ Emma Haines of London School of Coffee and Caffeina Consulting

119 : Barista Training Masterclass w/ 2009 WBC Champion, Gwilym Davies

 

 

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

www.coffeefest.com

 

Nov 4, 2021

How we think of money and its place in our coffee shop's culture will have huge implications for how your staff either engage or disengage with the success of the store. The first step is to examine our mindset and then connect the metrics to meaningful outcomes. 

Today on shift break we will chat about how we can shift the conversation around metrics and money from secrecy to celebration. 

Related episodes: 

311 : Why Your Coffee Shop Needs Open Book Management w/ Larry Chase

302 : Data’s Roll in the Success of your Shop w/ Mark Calhoun and Jim Strarcev of Perfect Cube

009 : How to Approach Data and Metrics w/ Simon Ouderkirk : Simon shows us how we should be thinking of numbers and their relation to our shops, baristas, and businesses

304 : Inside the Coffee Data Trends Breakout Report w/ Katie Von Der Lieth of the SCA

 

Interested in consulting or coaching? Reach out! chris@keystotheshop.com

 

Visit our awesome Sponsors! 

Elevated batch brew and so much more!

Ground Control Cyclops Brewer

 

The best espresso machines in the world!

www.lamarzoccousa.com

 

1