The work of running a cafe seems to never be quite complete. While we know that chasing “ perfection” is not the goal, we would do well to embrace the idea of dial in and refinement in our work.
Today on Shift Break we will be talking about what a summer woodworking project from years ago taught me about refining what we do in our cafes.
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The coffee shop is made up various tasks and roles that all work together to create something magical. Wen those roles are not clear or followed through on then the we lose the magic and gain frustration. No role in the cafe is as important than that of the owner (arguably managers but that's another topic), yet we rarely see owners having job descriptions let alone a schedule organized according to both the administrative / financial needs AND the areas of operations, quality, and people.
In today's episode we will discuss the 5 behaviors that are necessary for owners to successfully and effectively lead and manage those 3 areas so they can facilitate and create a thriving coffee shop.
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Finally. It is time to get meta and have a Shift Break conversation about...shift breaks.
We all go to work with a finite amount of energy to use on that days tasks and responsibilities. Trouble is that we also tend to work well beyond the point at which we have used up our energy and subsist on coffee and fumes. The shift break is supposed to be something that allows for some respite in the midst of a busy day but is often more an idea than a regular and well resourced practice.
Today on Shift Break we will talk about the shift break, its role in the cafe, the reality of how we tend to minimize it, and why making it a reality for your staff is a critical part of caring for them and your business.
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Every day on bars across the globe baristas are using milk to create amazing drinks. For almost as long as coffee has been served in coffee shops, milk has been a staple ingredient. Yet, in spite of its ubiquity in coffee culture, we tend to focus (understandably) more on understanding and crafting coffee than we do the milk that today makes up such a. large portion of our menus.
Today you are in for a treat. We will be diving into the subject of milk from both a scientific perspective and a craft perspective. To do this we talk with two establish authorities on the subject, Morten Munchow and Emilee Bryant.
Morten Munchow is the Founder of Coffee Mind a coffee roasting academy, research, and consultancy company based in Denmark. Morten is a scholar of biology who through over ten years of intense practical and scientific research and application gained a unique insights that have pushed the specialty coffee industry forward worldwide. He is a sought after speaker and presenter having published several papers in scientific journals.
Emilee Bryant is a long time award winning barista, latte art champion, internationally revered coffee content creator, and trainer with Counter Culture Coffee in NYC. When it comes to breaking down the craft of coffee, milk steaming and latte art, Emilee is second to none in effectively communicating concepts that lead to consistently great results.
In both conversations we get very technical and specific about the how what and why of milk as a product and then the practical steps needed to craft that milk into a beautiful texture to add to our coffee.
I hope you listen deeply and leave this episode with more clarity, understanding, and confidence regarding the science and craft of milk!
Links:
Morten:
Emilee:
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I got a great question in from a listener. "How should managers be appraising staff?" I love it because it gets beyond the trope of the holy trinity of delegation (Schedule + Inventory/ordering + Shift coverage) and assumes correctly that a manager should be involved in the development of their team.
So today on Shift Break we will be talking about the how of apprising staff as manager as well as the preparations necessary to be effective with your coaching, feedback, and reviews.
Don't miss this one!
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243 : Encore Episode! “The Sleepwalking Barista (Owner)”
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We all are susceptible to the siren song of trying to fix a place or a person to our own detriment. In the moment it seems like the right move and there is a sense higher calling an nobility pushing us forward. The reality though is that for certain cafes and bosses, there is no reformation only resistance and a dedication to the ways that will eventually drive you into the ground.
On today's episode we will be discussing why you should not try to be a hero at the expense of your own well being and what you can do to use this current circumstance you may find yourself in for your long term betterment instead of a desperate bid save a pace and sacrifice yourself in the process.
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162 : Discussing “Baristastainability” w/ Jenna Gotthelf of Counter Culture Coffee
363 : Setting Boundaries in the Coffee Shop w/ Tom Henschel
181 : Organizational Self-Knowledge
Shift Break: Creating a Feedback Culture
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I am excited to present to you another great interview with an inspirational founder! This time we get to hear the story of the founding an development of a business that has long been a pillar of specialty coffee in the U.S.. We are talking with Tony Dreyfuss, Co-Founder of the award winning Metropolis Coffee Company!
Tony started Metropolis Coffee with his Father Jeff Dreyfuss in 2003 and they continue to own and run it to this day. In the span of 2 decades Metropolis has established itself as both an iconic specialty coffee roaster and shop, winning many awards for its coffee and overall business, but also as a pillar of the community it serves in Chicago. The values and passion for of diversity, quality, and locally rooted service are the foundations that make Metropolis as effective and successful as they are.
Today we will be diving into the story of Metropolis as we talk with Tony about everything from his first exposure to coffee and getting hooked on the scene- to founding and growing Metropolis with all the high and low points along the way.
We cover:
Links:
https://www.metropoliscoffee.com/
Metropolis Coffee Instagram @metropoliscoffeeco
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One of the top questions I get asked is about how to improve employee morale. As someone who has conducted and sat through his fair share of meetings designed around this issue, I can tell you with a fair degree of certainty what does not work.
On todays Shift Break we will be talking about the wrong way to improve employee morale as well as the right way to begin truly fixing the problem instead of throwing a lot of meetings and initiatives at it.
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It goes without saying, but I will say it anyway - first impressions matter a lot! When a customer enters your business the person that sets the tone for them is usually the barista working the cash register. With this fact in mind you'd think most bars would then invest heavily in training and equipping their staff to work this station with the same or even greater finesse than a barista. But you'd be wrong. Mostly we tend to under equip and push to the side this area and it shows.
On today's episode we will be revisiting an old episode that deals directly with this topic and will give you 6 skills that are needed to do a wonderful job at the cash register.
Please also listen to the recommended episodes below to dive deeper into the subject and let it motivate you to take action on improving the experience your staff and customers have at the POS.
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There is always a general sense of anxiety present when it comes to running a coffeehouse. Part of the reason for that is that problems are always popping up and we need to then deal with them. The other reason for why this anxiety seems perpetual has to do with the fact that for most operators, problems are not specific enough to do anything about.
On today's Shift break we will be exploring how digging into the problems you experience and making them more specific, will give you a far great chance of finding peace of mind and solutions amidst the challenges of running a cafe.
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We have a problem. There are plenty of people in leadership positions but many of them are afraid to step into their role and opt instead to try to avoid the difficulty by being friends with everyone. I'll bet you know a manager or owner like this and I'll also bet it was not necessarily an endearing quality.
In an environment where community, teamwork, and close quarters are constants, it is natural to feel the tension between leadership and friendship. Today we are going to be hashing out why this tension exists, how it has led to some bad situations, and what to do to make sure you are and trusted, respected AND effective leader in the coffee shop.
We cover:
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When we promise our customers a specialty experience in our shops they would logically assume that promise of quality might extend to the bathroom. Alas, it is not so. Not at least for many shops.
On today's Shift Break we are going to be talking about how the way you care for you cafe bathroom is a direct reflection of how you care for you guests and why we need to hold ourselves to a higher standard.
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It goes without saying that most of us want our shops to be a place that attracts and fosters community. The question though is how exactly to we intentionally build our spaces to accomplish that. If we are honest, probably not as much thought or effort get put into setting up a space to purposely create community as is necessary. Well you are in luck! Today we are talking with returning guest and expert on interior design and how to create community conducive spaces, Dr. Lisa Waxman!
Dr. Waxman, Ph.D. is a professor and chair of the Interior Architecture + Design department at Florida State University. Her research includes topics related to the design of spaces that foster community, sustainable design, and design for special populations. She is an NCIDQ certificate holder, a LEED-AP and a licensed interior designer in Florida. Dr. Waxman has served in many capacities on the board of the Interior Design Educators Council (IDEC), including president-elect, president and past-president from 2010 until 2013. She was honored as a Fellow of IDEC in 2008. She currently serves on the board of directors for the Council for Interior Design Accreditation (CIDA). Her teaching expertise includes environment and behavior, design issues, sustainability and studio.
Dr. Waxman has authored an incredible number of scholarly works and has won many awards for her work.
In our interview today we will be discussing her new book "Designing Coffee Shops and Cafes for Community" and diving into the practical ways we can build great 3rd places for our communities.
We cover:
Links:
BUY: Designing Cafes and Coffee Shops for Community
Mentioned resource:
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It is critical to pay baristas and staff from a place of generosity. We like to say "Pay what you can, not what you can get away with". In many cases though there is a lack of knowledge of how to manage income once it is paid. If we want to pay our staff a living wage then I believe we should also help provide some help on how to manage it.
On today's shift break we will be talking about the issue of financial mismanagement of wages and how operators can equip their staff have a healthy view of and handle on their income leading to a better quality of life.
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We all want leadership and cafe culture that inspires. Through personal and professional development we can learn how to create an environments where our values and core beliefs are lived out in real time. In spite of the inevitable challenges, set backs, and failures that come with entrepreneurship and leadership, when we bring our true selves to work in good faith with others, magic happens. This is what today's guest, Chris Baca has accomplished at the globally celebrated shop and roastery, Cat and Cloud Coffee.
Chris Baca is the co-owner of Cat and Cloud and inspires thousands around the world through his YouTube channel and writing at www.chrisbaca.com where he focuses on finding joy in your work and putting ideas into action.
Over two decades he has carved out a consistent people and hospitality focused career where ever he was working. Through the founding and growth of Cat and Cloud he has learned an incredible amount about himself, the nature of cafe leadership, and how to cultivate a culture that truly leaves every person they it touches in a better place.
He believes we all have gifts to share, and that the world would be better off if we are brave enough to share those gifts.
In our conversation today we dive deep into development, leadership, overcoming challenges, and creating a dynamic culture of clarity and mutuality in the cafe
We cover:
Links:
Chris on Instagram @realchrisbaca
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There has been a lot of publicity around the phrase "Quiet Quitting" in the last few weeks. In short this is explained as employees doing bare minimum and as giving up on their jobs without explicitly quitting. It would be easy to chalk this up to some generational quirk or attribute of the modern age but what is really happening may be deeper.
Today on Shift Break we will discuss quiet quitting, what is behind it, and how to move forward together in a way that will reengage both employees and leaders in the coffee shop.
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When Going Above and Beyond Goes to Far
Specific Expectations and Due Dates
Helping Managers Avoid Burnout
Please Clarify: Making sure you and your boss are on the same page
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Coffee is more than just a drink. It is an expression of cultural values and a vehicle through which we experience many different facets of this rich life. No matter where you are from, it is easy to think only of the our own way of enjoying coffee and then to never really explore how deeply rooted and significant coffee is around the world in cultures different from our own.
Well today we are going to balance the scales a bit and broaden our worldview of coffee by talking with the author of a new book all about global coffee culture, Lani Kingston!
Lani Kingston is a food consultant, author, and founder of F&B agency, Four Seasons of Food. Her first book, How to Make Coffee: The Science Behind the Bean, was released to international acclaim in 2015 and has since been translated into several languages. Her third book on coffee, Spill The Beans: Global Coffee Culture was released by international publisher gestalten in February 2022. Lani has written extensively about food and drink for varied publications and developed F&B products and brands around the world. Armed with a Masters in Food Studies, a Masters in Education, pastry chef, and barista qualifications, she’s spent the last 15 years working the breadth of the industry: she helped set up and ran the European offshoot of MAST Chocolate; led a food-waste-powered cooking school in Australia; set up a coffee company in Singapore; and worked with renowned chef Dan Barber at his prestigious farm-to-table upstate New York restaurant Blue Hill at Stone Barns. You can follow her adventures in food and coffee on Instagram @lanikingston, read more about her work at lanikingston.com, or get help with your f&b business at fourseasonsoffood.com.
In our conversation with Lani we will explore how her experiences in writing, the culinary world, and coffee have influenced and shaped her pursuit of giving readers not just information about coffee, but an understanding of it through exploring its meaning and the story of its expressions globally.
We cover:
Links:
Lani on Instagram @lanikingston
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I am so excited for this month's Founder Friday! Today we are talking with someone who has not only taken a passion and turned it into a thriving business that serves her community and culture with excellence, but has done so in the face of cultural challenges that, as a woman in Saudi Arabia, forced her to be creative in this pursuit. We are talking with the founder of Hjeen Coffee, in Saudi Arabia, Sarah Alakeel!
Sarah has been trained in and worked as a manager and founder of tech and e-commerce businesses before she discovered coffee and started her blog www.hjeen.com in 2016. The passion that she developed for coffee mixed with her business savvy came together to created what Hjeen is now, a growing and bustling roastery and wholesale business as well as with two cafes.
Sarah has been making waves in coffee for a while now and in our conversation with Sarah we will get to hear her story and how she has grown this business and the lessons she has learned along the path.
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One of the most common complaints I hear from owners and managers is related to staff not following policies of the shop. In many cases it is not just a simple mistake but a habitual ignoring of directives. Obviously this kind of thing spreads to other staff and you wind up with a situation where now the culture is combative and try as you might to give chances and show understanding, nothing seems to change.
Today on Shift Break we will be talking about this very common, and very unnecessary problem, and why backing up your policies is a must if you want to have consistency and a healthy culture in shop.
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Working in a coffee bar means working in close quarters with your fellow baristas, managers, and owners. In this daily work we will eventually begin to feel the tension and start to wonder about how we can set boundaries for ourselves so we can continue to work and still take care of ourselves. The subject of boundaries may be ruminated on but we often do not have a framework to help us organize our values, collect our thoughts, and actually take the first step in communicating with others.
Today I am thrilled to welcome back to the show frequent guest, Tom Henschel, who will guide us through how to accomplish all this and more.
Tom Henschel is an expert in workplace communications and executive development. Over the past 25 years, he has helped hundreds of senior leaders achieve The Look & Sound of Leadership.TM
His expertise as a communications coach has taken him into executive offices at companies such as Amgen, CitiGroup, Cedars Sinai Medical Center, City of Hope, Dole, HP, Intuit, Mattel, Raytheon, Sony Pictures, Toyota and Warner Bros.
In addition to coaching executives, Tom facilitates team events and delivers highly interactive trainings in the areas of effective communications, presentation, and influence skills.
Tom’s popular podcast, The Look & Sound of Leadership, airing since 2008, is consistently cited as “What’s Hot” in the business podcasts on iTunes.
Tom is a delightful persona and deeply wise coach and his insight on boundaries here on KTTS will add a ton of value to you and your buisness.
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As we all experience increased costs in the coffee shop the cost of our drinks and products will also need to increase. The major worry that many of us have is how customers will respond to this.
On today's Shift Break we will talk about how customer experience has replaced coffee quality as the main deciding factor for whether a guest will accept higher cost and how we can facilitate this increase to our experiential value.
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How you run things in the beginning of your cafe business cannot remain the same as you get busier and grow over the years. Many shops rely on what they have always done when confronting new challenges brought on by growth and the business of success. In the end, if you don't iterate and evolve your approach you will add needless stress, drop the ball, and miss out on the joy a growing business properly managed brings.
Today you and I get to talk about some keys to successfully handling the changes a new and growing business goes through so that you can enjoy the ride instead of being taken for one.
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How our coffee gets to us after purchase can sometimes be a confusing thing. These days, with global supply chain issues abounding, the need to understand, track, and finesse all aspects of logistics is at an all time high. One of the main areas to be aware of is LTL freight as well and planning for any issues that may come up as your coffee moves from farm to forklift.
This episode of RoR from Roast Magazine is designed to help us wrap our heads around LTL freight and the other issues of shipping that impact our roasteries as we talk with Evan Gilman of Royal Coffee.
Evan Gilman is an avid generalist and coffee lover. His 20 years in the coffee industry have taken him from barista, to trainer, to Q Arabica Grader, Q Assistant Instructor, and SCA-Licensed AST. Evan spent time in Southeast Asia getting to know the specialty coffee supply chain, from Sumatra, Bali, Flores, and Sulawesi in Indonesia, to Northern Luzon in the Philippines. His passions range from Balinese gamelan to heavy metal, from photography to communications design, and from baking to brewing. As Creative Director at The Crown: Royal Coffee Lab & Tasting Room, he manages community events and outreach, and curates the Gallery at The Crown. He is also the chief editor of the blog at royalcoffee.com, and curator of the Gallery at The Crown.
In our conversation we cover:
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This week on KTTS was basically "Logistics Week". When we talk about logistics and systems we naturally think about forming rules for how work is done that others can rely on for a predictable outcome. Trouble is, change is always needed to keep systems relevant, and being flexible or even training your team to be flexible is not an easy task.
On today's Shift Break we will discuss how to build in flexibility alongside our systems so we can respond to challenges quicker with more grace and not worry about change as a threat but embrace it as a natural part of the process.
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From the perspective of the cafe, the world of the roastery seems to be shrouded in mystery. Indeed, as we have said on the show before, roasting is practically its own business with its own ecosystem of relationships and systems. Todays guest is someone who began in the cafe and then dove in to that world and has since been creating intuitive solutions for both systems and the people they serve in the roastery. We are siting down to talk with Corey Turner
Corey (They/She) has done it all in 8 years of working in coffee. Barista, trainer, roaster, technician just to name a few. After moving to San Francisco from rural Virginia to pursue an MFA in poetry, Corey began work in coffee and has not stopped since!
Currently working for Andytown Coffee Roasters in San Francisco, California as director of coffee production & logistics, Corey works with an amazing team where they help scale the coffee menu, production, and wholesale.
In our interview today we cover a lot of different topics related to perspectives of managing relationships, building systems, and keeping on top of the inputs that drive the daily work.
This was a lovely conversation and I hope you enjoy!
Links:
Corey's Instagram @cor_tado
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