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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: April, 2023
Apr 30, 2023

On this Rate of Rise episode I am thrilled to get to have a conversation with the new U.S. roasting Champion, Andrew Coe of Elevator Coffee in Portland, OR

Andrew Coe is the owner and roaster at Elevator Coffee in Portland, OR, founded in 2016. Andrew launched his professional roasting career by winning the first Cascadia Cup roasting competition at Buckman Coffee Factory, a co-roasting facility across the street from his cafe, using a Behmor 1600. He currently operates out of another co-roasting facility in NE Portland called Roast, which is home to a fully customized 1938 12kg Probat (probably one of the cooler machines in town). Andrew also private label roasts for Two Stroke Coffee. He has a masters degree in Mathematics from Oregon State University, and worked as a Transportation Planner prior to coffee.

In our conversation we chat about Andrew's entry into coffee, competition, and insights learned over his career

In our conversation we cover:

  • Community and its role in learning
  • Key turning points in his understanding of roasting
  • Methods and disciplines for consistency
  • Favorite part of the competition
  • Collecting, curating, and using data
  • How his career experience helped in roasters competition
  • Optimizing  green and roasted coffee

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Apr 28, 2023

It's Founder Friday! I just learned of the news that the original sidewalk bar for Espresso Vivace is going to be closing permanently. This is very sad news given the rich history of that cafe and the impact it's had on so many. So today I thought it would be a great idea to re-air a conversation I had with David Schomer back in Feb of 2019!

Since its founding in 1988 Espresso Vivace has been home to David's groundbreaking and paradigm shifting experiments with espresso coffee and drink presentation. His work has been foundational and formative in the lives of countless professionals around the world. In this interview I get to talk with

We discuss:

  • The early years of Vivace
  • David's philosophy on service 
  • What he wants customers to experience in his stores
  • His desire to remain small and impactful
  • What makes a great espresso
  • Hiring
  • The secret to longevity
  • how he has personally grown over these 3 decades of meticulous pursuit of his espresso ideal

There is a lot to take away and be inspired by here. Enjoy! 

Links:

www.espressovivace.com

Instagram

 

Listen to these episodes next!

Visit our awesome Sponsors!

GROUND BREAKING BREWING MADE SIMPLE!

www.groundcontrol.coffee

 

THE BEST PLANT-BASED BEVERAGES ON THE PLANET!

www.Pacificfoodservice.com

 

Reach out to KTTS!

chris@keystotheshop.com

 

 

Apr 27, 2023

Today we have an incredible number of options to increase efficiency and outsource everything we do, including the things that people would normally assume come from you as a creator. This presents a problem that I believe is based either upholding or violating a common trust between the consumer and the provider. 

Today on Shift Break we will be talking about the use of A.I., white label coffee, authenticity, and what I believe is the necessity for us to fight for the integrity of our communication. 

Related episodes:

 

Visit our Sponsors!!!

The best espresso machines in the world!

www.lamarzoccousa.com

 

Custom branded mobile apps for your shop!

www.espressly.co

 

Apr 25, 2023

Out of all the reasons that may be contributing to customers either loving or avoiding your shop, the quality of your drink beverages actually ranks pretty high. The trouble is, we all tend to assume that we have pretty much achieved a level of quality that "should" be sufficient to attract and keep customers and in that assumption we are lulled into a place of security and chance down other means to bring in more people are areas to refine, all the while our coffee is literally leaving a bad taste in people's mouths. 

On today's episode I am going to be sharing five things that you can do in your cafe that will absolutely level up and improve your coffee quality. When your marketing and word of mouth brings customers in to the store, both you and them will be confident that you can deliver a truly consistent specialty coffee experience worthy of the hype. 

Let's lean into the uncomfortable and embrace the refinement of quality as a constant pillar of who we are and how we operate! 

Related episodes:

 

Visit our awesome Sponsors!

GROUND BREAKING BREWING MADE SIMPLE!

www.groundcontrol.coffee

 

THE BEST PLANT-BASED BEVERAGES ON THE PLANET!

www.Pacificfoodservice.com

 

 

 

Apr 20, 2023

When it comes to leadership, the power and authority that is inherent in the position creates a need for higher degrees of responsibility to facilitate and support those being led. Be that as it may, for those who are being led, this is not a reason to outsource to other personal responsibility and accountability in your work and career. 

On today's Shift Break we will be discussing some things that are not really able to be provided for you by "the company" or your boss, but re up to you to bring to the table for the sake of your own flourishing in work and in life. 

Related episodes: 

Visit our Sponsors!!!

The best espresso machines in the world!

www.lamarzoccousa.com

 

Custom branded mobile apps for your shop!

www.espressly.co

 

Apr 18, 2023

Technology and tools are meant to serve people, not the other way around. As we multiply apps, software, snd services in the name of optimization and ease, it can become harder to truly connect as we begin relying on these innovations to replace the very relationships that will sustain our coffee shops. 

The tech for making the schedule in your cafe is one of these areas that has seen an enormous amount of growth and proliferation over the years. Amongst these options stands a company that has been consistently and decisively people focused, radically simple, and hospitality minded in their quest to truly serve their clients the way their clients serve guests. I am thrilled to be talking with Wil Brawley of Schedulefly!

Wil is Co-Owner of Schedulefly, a simple online restaurant employee scheduling platform that has served over 17,000 independent hospitality businesses since 2007. He is also host of the Restaurant Owners Uncorked podcast and author of two Restaurant Owners Uncorked books. 

In this conversation we will be talking about the genesis of Schedulefly, how they have stayed simple and effective for these past 16 years, and what Wil has learned as he has built relationships with and heard the stories of cafe and restaurant owners. 

We cover:

  • The story of Schedulefly
  • The schedule's role in your businesses operation
  • Why integrations are not all they are cracked up to be
  • What hospitality looks like between service provider and client
  • Leaning into relationships
  • The art of saying no and knowing who you are
  • Lessons Will has gleaned form interviews on the podcast and in writing his books
  • The need for simple people first hospitality and systems

 

Links:

www.schedulefly.com

 

Related episodes:

 

 

Visit our awesome Sponsors!

GROUND BREAKING BREWING MADE SIMPLE!

www.groundcontrol.coffee

 

THE BEST PLANT-BASED BEVERAGES ON THE PLANET!

www.Pacificfoodservice.com

 

 

Apr 12, 2023

"If only the boss would listen to my ideas this coffee shop would be so much better!" We all have ideas for how to improve different aspects of the cafe. Many times I have been frustrated when my really great ideas were not met with the same enthusiasm I had. What gives?!

On today's Shift Break we will be talking about why your ideas may not be received well and how to pitch your ideas with the consideration, planning, and empathy it takes to make get buy-in and be taken more seriously. 

Related episodes:


Visit our Sponsors!!!

The best espresso machines in the world!

www.lamarzoccousa.com

 

Custom branded mobile apps for your shop!

www.espressly.co

 

 

 

Apr 10, 2023

Creating in depth, engaging, and ultimately helpful educational content is no easy task. Today the number of options we have for gear, techniques, and the coffee itself are daunting to say the least. It is this vast field of options that energizes the home enthusiast to passionately pursue coffee and for some they get into it so much, they turn pro. That is the case with today's special Guest, Youtube and TikTok creator and now coffee roastery owner at September Coffee, Kyle Rowsell. 

For years now Kyle has been inviting his followers along his journey humbly pursuing knowledge and know how around coffee, gear, and brewing. As Kyle has been growing his platform and help countless people achieve tasty coffee at home , he has also created and now launched with his wife a new roastery called September Coffee

In this conversation Kyle breaks down his journey, coffee philosophy, goals with his platforms, and the story of launching his new roasting business, September Coffee. 

We cover:

  • Finding coffee and following a nw career path
  • Content creation and representing the coffee industry to consumers
  • The evolution of how consumers view coffee at home
  • How cafe need to embrace the prosumer and why it matters
  • Starting a Roastery
  • Making decisions on what kind of coffee to roast
  • How the professional role as biz owner differs from the creator role
  • How does consumer purchasing in small amount impact green demand
  •  

Links:

www.september.coffee

Kyle Rowsell YouTube

Kyle Rowsell's IG @kyle.rowsell

 

Related episodes:

Interested in leveling up your coffee shop or setting up 1:1 coaching?

Visit our amazing Sponsors!

www.groundcontrol.coffee

www.pacficfoodservice.com

www.coffeefest.com

 

 

Apr 5, 2023

There are no shortcuts to creating something meaningful, dynamic, and sustainable. But that does not stop us from thinking that that there are! Whether you are leaning on the idea that you just need the perfect or award winning barista and then you will be successful, or if you can just get the right template, tool, or menu all will be well, you will be sorely disappointed.

On today's Shift Break we will be talking about the impulse we have to want this magic thinking to be true and what kind of thinking we need to employ instead that will actually work over time. 

Related episode:


Visit our Sponsors!!!

The best espresso machines in the world!

www.lamarzoccousa.com

 

Custom branded mobile apps for your shop!

www.espressly.co

 

Apr 3, 2023

Most all of us are driven by a desire to create something that makes an impact. Be it through food, or through coffee, we craft an experience and hope that the values and culture that drives us shines through with each plate and cup served. In many ways, we are relaying a story through our craft in hopes that that story and experience will be accurately captured and told by others. Through his writing, that is exactly what today's guest does in the culinary world.

Today we are talking with award winning author and founder of TASTE,  Matt Rodbard.

Matt Rodbard is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He’s the author of Koreatown: A Cookbook, a New York Times Bestseller, Food IQ, a Publishers Weekly Bestseller, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Foundation Awards. He's the host of the long-running podcast TASTE, a show featuring conversations with the most interesting people in food, cookbooks, media, and more.

In this conversation we explore Matt's career, what he has learned writing about food, chefs and the culinary industry, how coffee can learn from the world of restaurants, and how the craft of cooking, writing, and coffee are connected. 

We cover:

  • Matt's development as a writer and storyteller
  • The deeper meaning of food and culture
  • The difficulty of writing to effectively reflect heart and soul
  • What the biggest issues are in the restaurant world today
  • Awards and staying in touch with pleasing guests
  • Accessible luxury and rooted experiences
  • Why the flavor wheel in coffee needs to be thrown out
  • What coffee needs to do to improve and learn from our culinary counterparts

 

Links:

https://tastecooking.com/

https://www.instagram.com/taste/

Related episodes:

Interested in leveling up your coffee shop or setting up 1:1 coaching?

Visit our amazing Sponsors!

www.groundcontrol.coffee

www.pacficfoodservice.com

www.coffeefest.com

 

 

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