Opening a running a successful cafe is no easy task. I requires passion as well as attention to the details around systems, relationships, and being able to grow yourself as a leader in that environment. Today we are going to be exploring one owners journey who not only has done this well, but has just published a book about her experience that gives others insights and tools to find success in their shops!
Erin Young is the founder and CEO of Red Buffalo Cafe in Silverthorne, CO. A passionate small business owner and advocate, Erin has actively worked to build kind, conscious, and responsible communities. She has experienced the challenges and opportunities faced when considering improvements to business planning, recruitment and hiring, and other features that contribute to long-term business success. In addition to being a business owner, Erin is an active community leader who has served on several local non-profit boards and as a local elected official for various jurisdictions. Erin loves the outdoors and spending time with her family. Erin holds a master’s degree in public administration from the University of Colorado Denver, School of Public Affairs.
Erin's new book, The CEOwner, is the chronicle of Red Buffalo Cafe from inception to today. Additionally, it is a checklist for starting and succeeding in a small business. The CEOwner will approach business ownership using the lens of conscious business techniques and community improvement. In it she also covers the process of building and planning your business profile from the very beginning; moves along to suggestions in ethical business management; and finishes with how to create a legacy beyond you as the business owner.
In this conversation we talk about Erin's journey and dive into the books main message and insights. I know this will be an encouraging episode!
Links:
https://redbuffalocafe.com/order-shipped-1/ols/products/the-ceowner
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Once we see that there are changes that need to be made tyo improve our shops, we can tend to either freeze under the enormity of the task, or we can respond by going all out in a fast and intense bid to fix that area. In reality, neither of these approaches lead to great results.
On today's Shift Break we will be talking about how we should be approaching making changes in the cafe by making Minimum Viable Changes over time and in the direction of our goals.
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What does it take to be successful as a barista or even just a coffee professional today? I believe the main differentiator for cafes is the experience and the main differentiator for baristas is how they approach their role. This will determine what they can glean from their current position and who they become in the process of carving out a career in coffee beyond the barista role.
In this episodes I will be exploring some critical habits, attitudes, and mindsets that baristas must embrace to be successful and fulfilled as baristas in today's cafe landscape. Owners, managers, and leaders take note, even though I believe we all must hold ourselves accountable, the things we discuss are 100% things that your can help facilitate.
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As we focus this week on balance and taking stock of the levels of energy and effort we put into our cafes, we must also consider the type of work we are taking on and how it alligns with our values and how we find meaning in it.
On today's Shift Break we will be talking about the place rest and meaningful work has in helping us find fulfillment in the midst of the efforts
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How many times have we heard that we are supposed to give work our all? Give 100% or even 110%? And then we wonder how it is that professional baristas, managers, and owners burn out on a regular basis. I'd say it is high time we look at how we take on the work of the cafe work so that we can care for the health of ourselves, our people, while at the same time achieve even greater results. Too good to be true? Well today we will be talking with returning guest, author, speaker, and the world's leader in the subject of meaningful work, Greg McKeown!
Greg McKeown has dedicated his professional life to uncovering counterintuitive ways to be very successful–without burning out.
In this pursuit he has written two New York Times bestsellers, “Essentialism: The Disciplined Pursuit of Less”, which has sold over one million copies and been voted by Goodreads as “The #1 Leadership and Success Book to Read in a Lifetime” and “Effortless: Make It Easier to Do What Matters Most”. Together they have been published in 37 languages.
McKeown is an exceptional public speaker and has spoken to hundreds of audiences as he has traveled to 40 countries around the world, including Apple, Facebook, Google, Microsoft and Nike as well as TED Fellows, SXSW and more
He’s the host of The Greg McKeown Podcast which has been ranked in the Top 5 of all Self Improvement podcasts and Top 10 in all Educational podcasts
His work has been covered in print media including in The New Yorker, The New York Times, Time, Fast Company, Fortune, Politico, Inc., and Harvard Business Review. It’s been covered on NPR, NBC, FOX and many times on The Steve Harvey Show.
McKeown served for 7 years as a Board Member for Washington D.C. policy group Resolve and as a mentor with 2 Seeds, a non-profit incubator for agricultural projects in Africa. He has also been a speaker at non-profit groups including The Kauffman Fellows, Net Impact and Stanford University where he co-created the popular class, Designing Life, Essentially.
He serves as a Young Global Leader for the World Economic Forum. He recently moderated a session at the Summer Davos in China called, Unpacking Social Innovation Models for Maximum Impact, and served as a panelist at the Sharpening Your Creative Edge working session at the Forum.
McKeown did his Masters of Business Administration at Stanford’s Graduate School of Business, his Global Leadership and Public Policy certificate at Harvard University’s John F. Kennedy School of Government and is currently doing doctoral research at the University of Cambridge.
In this episode we discuss:
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Whether or not you are familiar with the 80's anti-pot commercial this episode references or not, the fact is that those who we lead are looking at the example we give them in our own performance. Even if we are not doing the same work. It is the way we conduct ourselves in any work that will influence the way others do their work.
On today's Shift Break we will be exploring why your example is the primary way we can either inspire people to excellence, effectiveness and growth, or give them permission to allow low performance and standards for themselves and their work.
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Fully stepping into your authority is an act of service. Your position as a leader is meant to serve those you lead. But if you do not think it is ok to be the boss, you will simply be a bad an ineffective boss vs one that takes a strong, caring, and clear approach to the position.
One of my favorite authors on management is Bruce Tulgan who wrote the book "It's OK to be the Boss. We had him on the show back on episode 28 in 2017 and I believe his work and message is an absolute must for us in specialty coffee retail.
Bruce is the founder of Rainmaker Thinking and the author of more than 20 books including the best selling "It's OK to be the Boss" and "The 27 Challenges Managers Face" He is regarded the world over as a leading authority on management and leadership and is a regular contributor to Harvard Business Review and many other international publications.
In this encore episode you will here both the original episode from 2017 as well as som commentary from myself on how to digest and apply these principles.
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Tanzania is well known the world over for growing and exporting wonderful and iconic coffees. Mostly every coffee professional has enjoyed a Tanzania Peaberry coffee. Yet, much like most coffee farming countries, Tanzanias internal consumption nd availability of great roasted coffee to locals was limited at the very best. Enter Leo Ferreira and Puzzle Coffee Shop.
For the past 8 years now Leo, his wife, and team have been running and growing Puzzle Coffee as a hub of coffee education, excellence in roasting, quality, and hospitality. In those years Puzzle has been a catalyst for change in Tanzania as they source great local coffee, and origins beyond to expand horizons invest in the community.
Leo is a certified AST in both roasting and Barista, a Q-Grader, a post graduate of the Coffee Excellence Program, and a sought after consultant/trainer.
In this discussion we talk about the journey of putting it all together, lessons learned, keys to success, and what pieces of the puzzle Leo and the team are currently working on putting together.
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Fine robusta has been the hot topic of conversation in the specialty industry these last few years and for good reason. What was once relegated to the sidelines has been showing up on offering sheets and coffee menus of some of the world's best importers and roasters.
With this in mind, knowing how to approach and roast this species of coffee is critical. As robusta secures its place in specialty coffee we need to do our part to do it justice when we bring it into our roastery and offer it to our customers.
On this Rate of Rise we will be talking all about fine robusta with Cleia Junqueira!
In 2005, Cleia’s coffee passion ignited in Brazil, as she owned and operated her independent café training baristas. She partnered with the Beehive Institution Young Service, offering training to underprivileged youth and later produced an educational coffee DVD. Joining the Brazilian Association of Coffee Baristas (ACBB) in 2007, she judged barista championships and enhanced her coffee knowledge until late 2012. Cleia then coordinated at the Coffee Preparation Centre at Sindicafé-SP, earning a CQI Licensed Q-Grader Certificate in 2012 and becoming a Q-Robusta Grader in 2017.
From 2017 to 2019 Cleia served on the SCA-UAE board of directors and spent six years, as a WCE Certified Judge. As Coffee Planet’s Head of Coffee, she managed quality control and became well-versed in Middle East Coffee Industry Trends and Consumption while actively supporting the International Women’s Coffee Alliance (IWCA).
In this conversation we talk about our changing perceptions of robusta, how does it behave differently from arabica, what goes into roasting it well, and how can we ensure we are doing it justice with the tools at our disposal both in the roastery and the shop.
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We love to talk about setting each other up for success and pursuing excellence in what we do. In some ways we are like the person trying to order food in english to a server who does not understand the language, instead of translating, we think we should just say it louder and slower. Which makes things way worse. They are fine words, but without telling people what they mean, they become meaningless.
On today's shift break we will be talking about why defining these terms before we use them in the shop is necessary for buy-in, good communication, and to achieve a specific level of excellence and success.
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How do I find loyal staff and win loyal customers? This question and many like it has been asked thousands of times as we deal with incredible amounts of turn over in our shops. We have tried tricks, incentives, benefits of all kinds but they never seem to quite do the trick. Same with customers, we offer deal, discounts, and specials, and dance whatever dance we think will get them to come back and be engaged.
Today we are going to be exploring the idea of winning staff and customer loyalty and what it truly takes to achieve this in a responsible and effective way.
We cover:
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Cafe standards are often a jumble of various people's ideas sourced from both far flung areas of the industry and the past habits of new staff. We are in a constant cycle of sending people away to outside places to learn what to do within our own walls. The problem with this is that we are constantly dependent on outside input but never truly using resources to build our own systems and standards that bring clarity and stability to the shop.
On today's shift break we will be talking about why you need to focus on and prioritize developing in house quality control and training standards vs perpetually outsourcing these things to your roaster, a consultant, or a certifying body.
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It is a new era is specialty retail coffee. Great coffee can be found very easily in most major cities and people are making better coffee at home than they ever have. Add to this the ubiquity of RTD (Ready to Drink) coffee and a wide variety of convenience products. The retail coffee shop, with baristas making drinks and serving those drinks to customers, sits amongst this saturation with a problem, how do we create value? How do can you win in specialty retail coffee?
On this episode we are going diving into some extremely important ways that you can not only stand out in a crowded marketplace, but give the customer unmatched value that draws their repeat business, and you sustainable success.
Enter with an open mind and determine ahead of time, that if something resonates with you, that it will be the first step of your consistent pursuit to apply it and let it change you and your business.
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The world of hospitality is filled with people who are either a great fit for the field, or not. Problem is that, for the number of coffee shops in operation today demand for great people is way higher than the supply. So how do we make sure we are hiring the best fit for our business?
Today on shift break we will be exploring the number one most important thing you need to discover about a person before bringing them on to the team.
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As professionals, our communication about coffee is only as good as our ability to truly tune in to the message that emerges from the many different voices that give shape to the story of coffee. In the noisy world innovating ways to connect people with meaningful narratives is crucial.
Today we are going to talk with someone whose coffee subscription project invites people to interact with coffee in a new and unique way by blending quality coffee with interviews captured on vintage audio. I am so happy to welcome Alexander Roach of Boycott Coffee and the Alphabet Book of Coffee!
Since 2010, Alexander has worked behind coffee bars in both Memphis and Seattle. In that time, he has ventured into owning/operating a cafe and roastery, Boycott Coffee, in Memphis, Tennessee. The Alphabet Book of Coffee is a independent project with a goal to produce an audio/tasting series that gives people an out-of-the-box exercise in how they consume and share coffee narratives.
In our conversation we will discuss communication, how we learn, curating content, exploring deeper stories, and how we can lean on creativity to truly connect with people about and over coffee.
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Ever wonder what's behind the fridge? Most of us have had the unique "pleasure" of finding out. The build up of cup lids, loose change, grime, and other organic matter / creatures is a great illustration of how we tend to avoid things that are out of sight, yet left un attended will have a negative impact of everything.
On today's Shift Break we will be talking about how this applies also to the deeper integral parts of the cafe(leadership, communication, systems, culture etc) that we tend not to tend to but left un attended, they build up their own kind of grime that impacts everything.
It's all about building with structural integrity from the foundation to the facade.
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Coffee is all about human connection. That we get to create both the beverage and the experience people have when enjoying it is at once a great responsibility, a joy, and an opportunity to change lives through our hospitality in each interaction.
In our daily pursuit of providing this special moment we must start with a dedication to our craft and care for people that in many ways could be considered "Unreasonable".
I am thrilled to welcome to the show someone who has created these moments for guests at the highest levels of global hospitality and is on a mission to champion "Unreasonable Hospitality" as a framework and philosophy that will benefit to anything we set our hearts and hands to do.
Such a pleasure to welcome, Will Guidara!
Will Guidara is the founder of Thank You, a hospitality company that develops world-class destinations and helps leaders across industries transform their approach to customer service. He is also the former co-owner of Eleven Madison Park. Under his leadership, the restaurant received numerous accolades, including four stars from the New York Times, three Michelin stars and in 2017 was named number one on the list of the World's 50 Best Restaurants.
He is also the cofounder of the Welcome Conference, an annual conference that brings together the best minds in the world of hospitality. A graduate Cornell University, he has coauthored four cookbooks, was named one of Crain’s New York Business’s 40 Under 40, and is a recipient of WSJ. Magazine’s Innovator Award.
In his latest book, Unreasonable Hospitality, he shares many of the lessons about service and leadership he learned over the course of his career in restaurants, and makes the case that any business can choose to be in the hospitality industry by taking ordinary transactions and turning them into memorable experiences.
In the conversation we explore Will's own development and pursuit of hospitality through his career in restaurants, the birth of the idea of Unreasonable Hospitality, and the nuances of how it is applied in both life and the work of serving others.
We cover:
Links:
https://www.unreasonablehospitality.com/
https://www.thewelcomeconference.com/
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Effectively training up an apprentice roaster is key not only to your succession, the growth of your business, and the consistency of your quality, -but providing a great learning environment and approach to education and coaching will push the whole industry forward.
The key is to not only deliver processes, rules, and systems, but also opportunity for contribution, conversation, and room for your trainee to grow in maturity.
These are just some of the powerful things discussed in this Rate of Rise episode featuring, Steve Lee!
Steve Lee began his coffee career in 1996 as a barista at Peet’s Coffee in the San Francisco Bay Area. After spending a number of years in the Training & Education Department of Peet’s, he moved on to help open the Roasting and QC Department at Intelligentsia Coffee’s Los Angeles Roasting Works, where he developed his love for the craft of roasting. Since then he has worked on a number of consultancy projects, worked as the Director of Coffee for Groundwork and the SPC Group in Korea, worked as a green importer for Odyssey Coffees, and has served as a judge for international coffee competitions. Throughout his coffee career, the main focus has been on craftsmanship, education, and fostering relationships across the supply chain for the betterment of the coffee industry as a whole. Steve spent two terms on the Roasters Guild Executive Council where he had served as the Vice Chair to the Education Committee and Vice Chair to the Events Committee, focusing on creating content for the RG Origin Trips. Steve is currently the C.O.O. of Linea Caffe, a micro-roastery based in San Francisco, CA.
In this conversation we discuss Steve's own now 25 year journey in being trained, becoming an educator, and the way he would love to see learning take place in roasteries that can deliver the most value for both the one being trained and the roasting company itself.
Links:
https://www.pocketknifecoffee.com/
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Now that you are the boss, manager, trainer, or leader, there is a lot of pressure to perform and prove yourself to those your lead AND to yourself. It is easy to question your legitimacy and fall prey to imposter syndrome. "I need to have the answers" is a thought that haunts us as anything less means we are not the right one for the job.
On today's Shift Break we will be talking about how we can overcome these thoughts and help others do so as well, by shifting our mindsets about what it is that makes us the right person for the role in the coffee shop and embracing discover as one of our main acts of service.
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Welcome to Part 2 of the Coffee Fest live on the show floor interviews from Anaheim, CA 2023!
This time we are starting off with an interview with Steve Chang, Founder of Copa Vida Cafe!
Currently the owner of Copa Vida Café (10 locations) as well as it’s sister roasting company, True Beans Coffee Roasters and it’s parent, HNF & Associates, Steve Chang has been in the Food Service business for over 17 years. He loves the Specialty Coffee world and feels a calling to create community through coffee, tea, and great food.
In our conversation we talk about what it takes to open a successful coffee shop that also integrates food as well as the values and lessons that have been keys to Steve's success.
Links:
https://copa-vida.com/
Next we get to talk with Jon Ferguson of Coffee Tech Central!
Jon Ferguson has been professionally involved within the coffee industry for over 15 years. Following his first specialty coffee cupping in 2005, he established and sold a small roasting company and continued his passion as a coffee buyer and broker for several national coffee programs. During his time as a barista, roaster, business owner, green buyer, and broker, he found a passion for the tools, equipment, and technology that allows our industry to thrive.
In 2020, Ferguson established Coffee Tech Central where he focuses on espresso equipment sales, service, and support. Ferguson doesn't just sell equipment, he strongly advocates for his customers long term success through sharing industry experience, coffee knowledge and professional networking
Jon and I discuss the ins and outs of buying used equipment. This is a conversation you don't want to miss!
Links:
https://www.coffeetechcentral.com/
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Welcome to Part 1 of the Coffee Fest live on the show floor interviews from Anaheim, CA 2023!
It was a pleasure to kick things of with coffee legend and returning guest, Kenneth Davids!
Kenneth has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies in five editions. His latest book, 21st Century Coffee: A Guide, is an unprecedentedly thorough survey of specialty coffee in all of its aspects, authoritative yet engaging.
Ken’s workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents.
He is Professor Emeritus of Critical Studies at the California College of the Arts in San Francisco. In 1996 he was awarded a Special Achievement Award for Outstanding Contributions to Coffee Literature by the Specialty Coffee Association of America.
In our conversation we discuss emerging coffee processing, the evolution of consumer coffee culture and the inevitable adoption and accessibility of experimental coffee.
Links:
Next we here from Madeleine Longoria Garcia of Pacific Coffee Research!
Madeleine is an owner of Pacific Coffee Research - a coffee roastery, education center, and consulting company based in Kailua Kona, Hawaiʻi. She has worked in coffee since 2010, filling a myriad of roles from barista to cafe manager to coffee picker! With Hawaiʻi as her home since 2014, she is active in the local coffee community as a committee chair with the Hawaiʻi Coffee Association and board member of the Synergistic Hawaiʻi Agriculture Council. Madeleine believes access to information and education is at the core of building a more resilient coffee industry.
We chat with Madeleine about the need for quality control programs both in the wider industry and right in your own coffee shop. This is a very useful conversation if you want to see your consistency and quality improve dramatically.
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In the face of necessary reality checks and the inherent ups and downs of starting and running a coffee shop, there must always exist the foundational idea that "You can do this" and "It is possible". That belief in possibility is what drives today's guest whoI am honored to call a good friend, Michael Ryan of Threadbare Coffee Consulting.
Michael is a published author, international speaker, and Certified Business Coach. He is a Licensed Q Grader, SCA Certified Instructor, and Level 1 Wine Sommelier. He is also a Certified Health & Wellness Coach.
Michael has over 13 years of experience in the coffee industry during which he has worked everywhere from the headquarters of Starbucks to local coffee companies. He spent 8 years as the Operations Manager for a multi-location cafe + roastery that was doing $5MM+ in annual revenue.
Michael has been working with clients doing training, coaching, and consulting. His clients have included startups, importers, roasters, cafes, and companies doing all of the above.
Michael is an expert in building a healthy cafe + roastery business that takes great care of people, starting with the owner.
In our conversation we talk about Ryan's work to help people build great businesses and what the key principles and practices are to achieve success and fulfillment in the process.
Links:
https://threadbarecoffeeconsulting.com/
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Key Holder Coaching Group is launching in September!
🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5 coffee shop owners.
🔑 We will meet together 2x per month for 2 hours over a 6 month period.
🔑 This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business.
🔑 In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives.
🔑 Key Holder Coaching members will have access to each other via the Signal app as well.
I am very excited to begin what I believe will be the first of many groups!
CLICK HERE to fill out the application to join the group
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Early on in the podcast (2019) I had Maxwell on to tell the story of Narrative and then 3 more times since then to discuss deeper topics related to running a great shop, dealing with challenges, and tools to success. I have known him for over a decade and believe he channels the kind of character and values the entire industry should aspire to.
Recently Maxwell made the decision to sell his ground breaking cafe, Narrative Coffee, to one of his long time baristas (Alex Sciarrotta...Himself an awesome leader and example) and move across the country to embark on a journey into the next chapter of his coffee career helping people open and run great coffee shops with Threadbare Coffee Consulting.
In this discussion of Maxwell's final chapter with Narrative we talk about what led to this decision, values that guide him, what he is most proud of after 7 years of Narrative Coffee, his thoughts on what is key for cafe owners today to focus on, and what have is doing now as a coach with Threadbare.
I am honored to have been able to feature Maxwell's story on this show and hope you are inspired by this and the other conversations we have had the pleasure of having with Maxwell.
Links:
www.threadbarecoffeeconsulting.com
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What would you think if you went to a sit down restaurant an hour before close where, after seating you, they brought your food out in doggie bags "because we are closing soon and we don't want to have to do dishes". My guess is that it would seem pretty strange and even antithetical to the experience you were expecting. Hospitality is about serving people something that fulfills the promise our marketing makes to them. More than that it is about having a disposition of creativity, innovation, and focus on serving others above serving ourselves. Unless, of course, if it is inconvenient or means more dishes right?
Today on Shift Break we are not just talking about the common situation of for here order being made to-go to save work for staff whose job is allegedly to serve people, but what this practice tells us about the state of service in the average cafe and how we can correct it.
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While culture is a needed focus, today it has become the hottest buzz word that can mean almost anything. What is most useful these days as we rightly focus on culture is a lens through which to view it that brings clarity and helps guide us to take action in ways that serve our staff and ultimately the business.
Way back in the KTTS archives we had an interview with Stan Slap, author of one of my most recommended books, “Under the Hood : Fire up and Fine-tune your Employee Culture”
This book and Stan's perspectives are critical to understanding where we stand and how to work together to achieve great things.
Stan is the founder and CEO of SLAP company and has spent the last 3 decades specializing in achieving fierce support from manager, employee and customer cultures. They believe within each of these groups there is one problem that has the biggest impact on the enterprise and one solution that is most valuable, coveted and elusive. The SLAP company has cracked the code on these problems and their solutions are highest rated in many of the world's highest rated companies. They are currently working in 44 countries countries and ahave achieved amazing results in employee culture at companies like Oracle, CNN, Timewarner, Google, Starbucks, eBay, Viacom, and Microsoft among many others.
In this episode you will learn about:
Links:
Key Holder Coaching Group is launching in September!
🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5 coffee shop owners.
🔑 We will meet together 2x per month for 2 hours over a 6 month period.
🔑 This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business.
🔑 In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives.
🔑 Key Holder Coaching members will have access to each other via the Signal app as well.
I am very excited to begin what I believe will be the first of many groups!
CLICK HERE to fill out the application to join the group
Visit our awesome Sponsors!
GROUND BREAKING BREWING MADE SIMPLE!
THE BEST PLANT-BASED BEVERAGES ON THE PLANET!
30 years of resourcing you with the best products and education!
Use Code: "KEYS" for 50% General Admission