Having an engaged staff that are motivated and inspired to not just get through the shift, but to truly invest into the cafe and help improve things is a dream shared by many owners. This culture where each individual team member takes ownership and finds creative ways to refine the operations, quality, and hospitality does not have to be just a dream!
Today we are going to be discussing what it takes to foster a culture of continuous improvement. What the looks like, doesn't look like, and some behaviors to both reward and watch out for along the way.
We discuss:
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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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So many things vie for our attention in the day-to-day work of the coffee shop. In the midst of the fires we need to put out, questions that need answers, and ideas everyone has (both good and bad) we have a general idea of what we are aiming for but sometimes lack specific actions that we can take to see the goal achieved.
Today on Shift Break we will be talking about how we can create urgency of action to achieve the vision and goal of the business by practicing concrete thinking. This helps clarify the chaos, and guides us to push things forward vs the procrastination that tends to result from overwhelm.
Related episodes:
Imperfect Action and Finding Time
Specific Expectations and Due Dates
The best espresso machines in the world!
Custom branded mobile apps for your shop!
Managers hold the key to the success of the shop. They are tasked with taking all the people, place, and processes and making them work well together day to day. When a manager is correctly supported by the owner then they are able to do a great job and your whole business benefits. Without proper support, operations, morale, and the manager themself can easily fall apart.
Today we will be discussing some ways to bring on, bringup, and support a manager in the coffee shop that allows for learning and growth for both you and the manager you lead.
Related Episodes:
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!
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30 years of resourcing you with the best products and education!
Use Code: "KEYS" for 50% General Admission
It is easy to get discouraged in running a cafe. There are a million things to do and the temptation to despair becomes worst when we hold an idealized version of ourselves and our work in our heads everyday. What are we working for and what are we working towards?
Today on Shift Break we will talk about two values and how to employ them in your work in the coffee shop so you can grow in a holistic and sustainable way, honestly and faithfully
Related episodes:
Emotions, Self-Sabotage, and Telling Ourselves the Truth
Priorities and Deep Thankfulness
The best espresso machines in the world!
Custom branded mobile apps for your shop!
When it comes to our training and resourcing of staff we often have a desire for people to "get it" and to be detail oriented, but fail to give them much to "get" or to orient them to the details. This results in inconsistency and frustration in both customers and staff as baristas fill in the blanks that management should have all ready filled in. This is where a good guide comes in.
Today we will be chatting about developing a guide for the two most important areas in the cafe that need consistent excellence; the menu and hospitality
We Cover:
Related episodes:
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
I am so excited to present this Founder Friday with two people who are doing amazing things in coffee! I met them in the first year of their business in 2018 as clients and they have done a great job of growing their business with excellence and care.
Today we get to talk with Danny and Michelle Quiroz of Reserva Coffee Roasters in McAllen, TX!
Danny Quiroz is also Managing Partner at Reserva Coffee Roasters. He earned a bachelor's degree in business administration from the University of Texas Rio Grande Valley. In his role as the in-house Roast Master, Danny is responsible for overseeing sourcing, roasting, and fulfillment operations. He is deeply committed to perfecting his roasts, ensuring that both guests and staff receive the highest quality product possible. Danny takes great pride in his journey as a roaster, starting from humble beginnings roasting small batches and now utilizing the Mill City MCR-30 roaster.
Michelle Quiroz, a Managing Partner at Reserva Coffee Roasters in McAllen, Texas, holds a bachelor's degree in mechanical engineering and a master's degree in engineering management from the University of Texas Rio Grande Valley.
Michelle is responsible for overseeing café operations and driving strategic growth for the organization. She places great importance on team-building and creating a welcoming environment for both staff and guests. Michelle's primary focus is establishing standardized café operations across all Reserva locations, having successfully launched three cafes in the past two years.
In recognition of their work, they were named the Lower Rio Grande Valley’s Small Business Persons of the Year in 2020.
We discuss:
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Everyday we make decisions about both small and large things in the coffee shop. Often those decisions are made in a reactive way that is more born from a sense of urgency and FOMO than intentionality and right fit.
Today on Shift Break we will talk about 3 questions to ask when you are faced with any decision and how the habit of asking and answering them will transform your business.
Related episodes:
The best espresso machines in the world!
Custom branded mobile apps for your shop!
Roasting for espresso is a tricky business. Not only are there multiple variables that inherently complicate the extraction process but there is also a wide variety of opinion is and preferences for what the final flavor experience should be like.
On this Rate of Rise episode we will be talking about how one world renowned roastery roasts for espresso and how their technique and approach has evolved over their history. We are talking with Jaroslav Tuček, founder of Doubleshot in the Czech Republic.
Born and raised in Czech Republic and graduating High school in Arizona US, Jaroslav has been in coffee since 2002. Starting as a barista at Portola Cafe in California, he obtained AN M.A. in Canadian literature from SFU in Vancouver where he continued work in coffee with 49th Paralell. Upon return to The Czech Republic he worked for the first specialty roastery learning fromjeremy Raths.
In 2009-2010 he left to Panama together with my gf (current business partner as well) and spend one year working for Graciano Cruz and Maria Ruiz in Boquete, mostly learning about the farm level. He had the opportunity to be part of HiQ Coffee launch in the US, where he worked with Graciano Cruz and Willem Boot on a development project in Chalatenango in El Salvador.
They started Doubleshot in 2010, sourcing green from people we met or worked with in Central America. Over the 13 years we opened 4 coffee shops, training center, and bakery in downtown Prague. However, wholesale is still the major part of our business. We took part in many World barista, brewers or coffee in good spirit competitions. Jaroslave also used to be a certified Q, SCAA Cupping judge, SCA AST etc.
Nowadays, green bean buying and QC, together with managing different teams of people in marketing, social media, desing etc. Doubleshot employs around 90 people, and sells coffee all around the world
Links:
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One of the best options for getting started in coffee without as much risk is a coffee truck. Especially emphasized post-pandemic, mobile concepts like coffee trucks have grow exponentially and with it the need for reliable information on how to become successful in that context. Today we will be talking with one the go-to coffee truck authorities, Vincent LaVolpa of green Joe Coffee School!
Vincent discovered coffee while in the military working in the 16th Engineer Battalion of the 1st Armored Division as a driver eliminating IEDs. After this he became a paramedic with Albuquerque Ambulance for 7 years where coffee sustained him through that difficult work. In 2015 he started his first coffee trailer. By the end of year 2, he had a coffee truck, trailer and 4 carts. In 2018, my 3rd year in business, he opened Helix Coffee and Yoga, a coffee house and yoga studio collaboration with his wife. During this time, wrote his first book on coffee trucking. In 2019, they became pregnant with their second daughter and decided to close the shop. Vincent then dedicated himself full time to coffee consulting where I help people launch profitable mobile coffee businesses.
Today we will be talking with Vincent about practical knowledge, misconceptions, and keys steps to take in running a successful coffee truck.
We cover:
Links:
Related episodes:
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
While we always want to assume our staff are aspiring for the highest standards, we know that they (just like us) need help. In the course of the day there are many opportunities to speak into the lives of your baristas as a coach and guide. Be this as it may, some of us avoid correcting staff and in so doing we create tension and an environment
Today on Shift Break we will talk about the often feared subject of correction and why it is not only needed but a sign that you care about the success of your staff and the experience of your customer.
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The best espresso machines in the world!
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One of the most important aspects of our business is how we welcome people into our space. Early on in the KTTS podcast I sat down with someone who I still consider to be one of the best examples of showing genuine hospitality in a way that is simple yet powerful.
Today I am re-sharing with you all this interview with Phillip Paul Turner who at the time was a manager for Sunergos Coffee's 5th St. shop in Louisville. At this time I was still the operations manager for the company and got to see Philip living these principles regularly.
I hope this episode really impacts the way you pursue hospitality in your shop.
We cover:
Related episodes:
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
Serving our customers well means being able to give them our best. This can only be done if we are constantly seeking to improve what we do. But not at the expense of who we are doing it for.
Today on Shift Break we will be chatting about who it is we are really trying to impress and serve. Who we have in mind as our primary audience will be what guides our decisions, successes, and, in many cases, our failures.
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The best espresso machines in the world!
Custom branded mobile apps for your shop!
You see it all the time, a barista is promoted to a role such as trainer, manager, cafe lead etc, but they quickly find that there is very little preparation that has gone into this role. They are either simply not doing much, but now they have a title, or they are doing far too much in an effort to make up for the bosses lack of planning the role prior to promotion. In both cases there is burn out and frustration that is completely avoidable, if we would invest into creating meaningful roles in the cafe.
Today we will be exploring this topic and i will be giving your some pointers about how to create roles that deliver value to both the business, and the person occupying them.
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I hear it all the time, "My baristas just don't use the manual!" Of course it is frustrating to work into a document and resource only to have people forget or disregard it. Before you get too bent out of shape, you may want to ask yourself, do YOU use your manual? What about your managers?
Today on Shift Break we are going to be talking about why you and your manager team need to integrate and adopt the regular usage of your manuals, guides, and docs if you want your staff to do the same.
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The culture of your management and leadership team is perhaps the most important one to focus on if you want the over all company culture to be healthy. What we see most of the time is that each manager or leader becomes an island, isolated, defensive and eventually burnt out striving in their own area without helping or being helped by others.
Today we will be talking about essential behaviors that you need to cultivate in your in your management culture in order for both the individual and the business to thrive. Each of these behaviors will create a very healthy culture of mutual care that will be a catalyst for change across the cafe.
After listening to this, please consider setting up a meeting with your team to work out how to make these a real practice.
We Cover:
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It's Founder Friday! Leaving a legacy and making an impact on the industry is something we all want for our businesses. Few companies get to the place where they can say they have not only achieved this but done so it a way that stays true to their values and traditions, while also artfully evolving with the changing landscape of coffee. Mr. Espresso in Oakland, CA is one such company.
Established in 1978 and now celebrating 45 years in business, Mr. Espresso is a specialty coffee roasting company that has stayed true to the Italian coffee culture and roots of founder Carlo Di Ruocco while embracing innovation to inspire the next generation of coffee drinkers. In keeping with the sensibilities of the modern coffee consumer, Mr. Espresso is committed to responsible sourcing, sustainable production and investment in community. Offering wholesale beans, premium commercial brewing equipment, and service and training support, Mr. Espresso made its mark as one of the first full-service, coffee roasting retailers in the U.S. and has since become a trusted supplier to noteworthy restaurants, cafes, bakeries and coffee houses around the San Francisco Bay Area and nationally. Additionally, Mr. Espresso has expanded its online presence and grown its retail customer base well beyond the Bay Area.
Today we are talking with Carlo DiRuocco's sons, John and Luigi DiRuocco, who Co-Own and run Mr. Espresso.
Luigi Di Ruocco is Co-owner and Sales & Marketing Vice President of Mr. Espresso, and Co-owner of The Caffè by Mr. Espresso. An alumnus of Saint Mary’s College, Luigi earned a double major in Business Administration and Economics, followed by two years in portfolio accounting. However, in 2001 at age 24, Luigi returned to the family business, drawn by the opportunity to make a meaningful contribution to the family enterprise. Currently, Luigi is at the helm of the newly opened – The Caffè by Mr. Espresso, in the heart of Downtown Oakland.
John Di Ruocco is Co-owner and Vice President of Coffee for Mr. Espresso, and Co-owner of The Caffè by Mr. Espresso. After earning an undergraduate degree in architecture from UC Berkeley. After receiving his degree, he returned to the family business, learning the art of wood-roasting coffee from his father. John went on to become roastmaster in the early ‘90s, and eventually Vice President of Coffee. John has moved the company forward as a leader in both single-origin and blended coffees. John has been instrumental in expanding the offerings to reflect changing coffee preferences, adding distinguished lighter-roasted coffees, most often organic and fair trade in origin.
In this conversation we discuss the rich history of this iconic company, their values, traditions, and how they have grown and evolved over the past 45 years!
We discuss:
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In all the building of systems and curating of culture we do, the one culture that tends to get short changed is the managers. Whether it is just you and one manager or a team of admin staff, the relationship between leaders in a coffee shop is critical to focus on and develop.
Today on Shift Break we will be talking about this important set of relationships and why it is critical to the health of the entire company.
Stay tuned to next week's episode where we dive even deeper into this subject with some solid practical steps.
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For a long time the coffee you could get at home was limited in quality because the average home user, while able to purchase gear and coffee, was not able to match the commercial water quality of their favorite cafe. All that changed when ThIrd Wave Water democratized ideal water for coffee and helped unlock the potential for innumerable coffee lovers world wide.
Taylor Minor is Co-Founder of Third Wave Water. With a passion for technology and having owned and ran his own roastery, Taylor eventually applied this experience to customizing his own water then, along with business partner Charles Nick, developed Third Wave Water. 3W Water was featured on Shark Tank and has been had a global impact on how people view and can access ideal water for the various coffees they brew.
In our conversation wee discuss the genesis of 3W Water, the evolution of the industry, how they have grown along with it, the science behind the products, and Taylor's views on specialty coffee.
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Part 2 of 2023 Coffee Fest Live Louisville, KY interviews!
In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better.
For this part 2 we get to talk with Lauren Lathrop and Rob Arnold!
Next we chat with Rob Arnold of Pre-Game Coffee
Rob is the founder, owner, roaster, and creative at Pre-Game Coffee here in Louisville, KY. For 4 years now Pre-Game has been the premier sports, coffee, and cocktail venue in Louisville and focuses on providing what is likely one of the most unique hospitality experiences in the city. Cocktails and signature drinks have been a focus since day one and Rob was able to talk with the attendees at Coffee Fest about the secrets to success with these beverages. I sat down to chat with Rob about that very thing so you too can benefit from his field tested approach to cafe cocktails and sig drinks!
Links:
Lauren:
Rob:
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Part 1 of 2023 Coffee Fest Live Louisville, KY interviews!
In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important topics that will help make you and your coffee business better.
To start us off on part 1 we are going to talk with Jackie Nguyen of Cafe Caphe!
Next we chat with Sean Roberson of West Lou Coffee!
Sean Roberson is the founder and roaster at West Lou Coffee in Louisville, KY. A West Louisville native Sean fell in love with coffee roasting after a career in finance and has been running an growing West Lou coffee as a business based in West Louisville and with an aim to enrich and inspire locals in West Louisville and other overlooked and under resourced areas of cities world-wide. Today we chat with Sean about his journey in starting West Lou Coffee, the challenges, importance of his work, and advice to other who live in marginalized areas to start and build something for their communities as he has.
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If we work with people long enough, we are going to face frustrations and challenges. Too often these normal relational issues go unresolved and solidify into something called resentment.
Today on Shift break we will be talking about how boss and barista alike can fall into this trap and what to do to avoid the toxicity that results by leaving it unaddressed.
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As an industry, our flavor preferences turn into what we market, which turn communicates a message about quality and what people should care about when it comes to "the best" coffees. Too often we are content to let the our message be incredibly narrow regarding flavors and preferences. Without context this leaves a lot of great coffee that may be more enjoyable for the consumer, at a disadvantage.
On this Rate of Rise episode we will be talking about tools to bridge the flavor preference gap with coffee legend, Phil Beattie of Dillanos Coffee Roasters!
Phillip Beattie is the Director of Coffee for Dillanos Coffee Roasters. He is an experienced coffee industry leader with over 20 years in roasting, sourcing and quality control. Known for his contagious energy and passionate leadership. He served as chair the Roasters Guild, been on international cupping juries, and has been a certified Q Grader. He had the privilege of roasting for two United States Barista Champions, once in 2015 and again in 2019. Phillip feels fortunate and blessed to work in the world of coffee.
In our conversation Phil gives us wonderful insights on the state of roasting, how we market, and what tools or system changes are needed to correct the current imbalance that favors our own tastes vs that of the consumer.
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Growing you coffee shop is about more than just adding locations. Growth has to do with developing internal resilience, culture, and practices that are life giving to those who work in the business and to you as the owner. Ultimately the path for sustainable growth is a people-first path and today we are talking with someone who has a lot of experience charting that path. I am thrilled to welcome back to the show, Mike McFall of Biggby Coffee!
BIGGBY is a fast-growing coffee franchise with over 350+ locations across the U.S. Within the company, Mike has worked every position, from minimum-wage barista to his current role of Co-CEO.
Grow, the second book in Mike’s three-book series, picks up where Grind leaves off–when an entrepreneur is in the midst of the bootstrapping entrepreneurial phase and asking, “what’s next?” The book offers a strategic blueprint for entrepreneurs trying to reach the promised land of stability and sustainability in their businesses.
Filled with real-life examples from Mike’s 26 years of experience, Grow plants the seeds to help readers recreate themselves as the leaders their organizations need them to be and take their business from chaos to calm.
In this conversation we dive into some of the most critical element outlined in his book that, if applied and practiced, will definitely help you grow your business the right way.
We cover:
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All of us have had the conflicted emotions of having baristas that are simply amazing but then also knowing that those baristas will eventually leave the coffee shop. Try as we may, most staff will not be long term and this can either cause you to feel defeated, or you can embrace it and the opportunity these exemplary employees bring.
Today on Shift break we will be talking about how we can lean on the examples of our best staff to essential bottle that magic and allow our systems and structures to be shaped by their example and the ideas their work brings to the business.
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Learning how to listen is the cornerstone of effective and transformative communication. In the hustle and fast paced daily activities of the coffee shop, it is easy to forget about listening and truly understanding what is being said beyond the words we hear. Add to this that emotions are often high, listening deeply and well can seem daunting.
Thankfully we have a guest on the show today who is a listening expert and has built incredible resources to help show use exactly how to listen!
Oscar Trimboli is an author, host of the Apple award-winning podcast Deep Listening and a sought-after keynote speaker.
His third book is how to listen – discover the hidden key to better communication – the most comprehensive book about listening in the workplace. Along with the Deep Listening Ambassador Community, he is on a quest to create 100 million deep listeners in the workplace.
Through his work with chairs, boards of directors, and executive teams, Oscar has experienced first-hand the transformational impact leaders can have when they listen beyond words.
In this conversation we dig deep into the principles of listening, especially when emotions cloud our mind. Through deeply personal examples, role playing scenarios, and impactful insight, Oscar lays out a master class in listening here on his second appearance on KTTS. Enjoy!
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