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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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Jan 23, 2024

In our quest for success in the coffee shop business we embrace the busy and frenetic pace that is assumed as necessary to bring us fulfillment. As we work we can often lose touch with the thing that drove our passion in the beginning. While scaling and ambition have many benefits, there always remains the need to connect with deep and meaningful things where skill intersects with heart.

It is this simplicity and vibrancy that now drives today's returning Guest to the show, Charles Babinski at his new shop, Cafe 143 in Sydney.

Charles Babinski is the former U.S. Barista Champion and the co-founder and former co-owner of the legendary G&B Coffee and Go Get Em Tiger in L.A. In his long and storied career Charles has reached the peak of competition and business success and has now scaled down to pursue a more simple and personally rewarding expression of coffee and coffee service through Cafe 143. 

This is a wonderful window into the arc of a career that will be very instructive for new business owners and verans alike. 

We cover:

  • Reflecting on career decisions
  • The value of intimate focus
  • Why scaling a business can lead to a loss of connection and impact on a personal level
  • Transitioning to a new opportunity and building cafe 143 in Sydney
  • Applying past experiences and expertise and setting up the business and decision-making
  • Creating a vibrant coffee bar
  • Measuring success and ongoing development
  • The Importance of Education and Communication
  • How success in the coffee industry is measured by the feedback and trust of customers.
     

Related episodes: 

Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.

 

Custom consulting for your unique business.

Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min

 

Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jan 18, 2024

In order to have engaged baristas, owners and managers must first be willing to engage. Unfortunately we have a habit of stifling questions and feedback from the group of people who live closest to the systems we create and treat questions as either inconveniences, or in many cases, threats.

Today on Shift break we will be talking about how questions are an integral part of engagement, innovation, and trust leading to a better coffee shop that is built from a place of good faith communication vs bad faith assumptions and preemptive dismissal.

Listen to these related episodes:


In my consulting work through KTTS Consultingmanagement and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? 

Click below for a discovery call and lets have a conversation! 

https://calendly.com/chrisdeferio/30min


Thank you to out sponsors!

Custom branded apps for your coffee shop: www.espressly.co

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

 

 

Jan 17, 2024

When we think of the craft of coffee we tend to think only in terms of the bean and beverage itself. The whole value chain of coffee has benefited greatly from continued emphasis on transparency and today we have the ability to track down almost every detail and variable of a coffee to accurately determine what went into the resulting cup. But what about systems and operations that lead to that cup in your customers hand?  If a coffee tastes off, we strive to investigate, diagnose, and adjust.  When we run out of an item, have abad service encounter, can't keep the cafe clean, have inconsistency between staff etc. everything is suddenly opaque. This is a failure to invest in operations as an equally important craft and it is killing your cafe. 

Today we are going to be talking about how, if you are a coffee shop operator, then operations has to be your craft, and what steps you can take to begin being just as good at dialing in the cafe as you are at dialing in a coffee. 

Related episodes: 

Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.

 

Custom consulting for your unique business.

Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min

 

Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jan 16, 2024

As a roaster your career can go through many different unique phases, all of which will tech you different things about the craft, the business, leadership, and even entrepreneurship. Not least among the things you learn is how to use both resources and constraints as opportunities to serve others and grow as a roaster. These are the kinds of experiences that today's guest has had in the industry and today we will explore those career phases and what they taught him. I am so pleased to welcome Leigh Wetzle, Cofounder and roaster for Cedar coffee to Rate of Rise! 

Leigh Wentzel is Co-founder and Head roaster for Cedar Coffee Roasters. He has been in the industry since 2014 so coming up to 10 years spent the majority of his coffee career working for Rosetta Roastery in various roles. 
 
Leigh started as a coffee delivery driver/part-time barista transitioned to full-time barista, head barista/cafe manager, and ended up as their roaster and roastery manager. Along the journey, they won Roastery of the Year 2018 and 2019 with Rosetta and then last year they won Best New Roastery with Cedar Coffee Roasters

In this conversation we discuss the lessons learned going from new roaster, roastery manager, starting Cedar, renting time on someone else's roaster, and now what is going into planning Cedar's own roastery.

Links:

https://cedarcoffeeroasters.com/

@cedarcoffeeroasters

Related episodes:

Subscribe to Roast Magazine!

https://www.roastmagazine.com/subscribe

Visit www.roastertools.com for the best software to help you run a roastery!

Jan 11, 2024

The most important thing in coffee...is people. More to the point, managers and owners prioritizing hiring and caring for the right people, and baristas embracing taking responsibility for their own careers and how they show up in the shop vs blaming others for their lot in the industry. 

On today's Shift Break we are going to be getting straight to the heart of what is important for managers and owners to know in hiring and caring for a team, and what is critical for baristas to know if they want to advance anywhere they happen to be. 

I feel that this Shift Break is by far the one of the most important in terms of the kind of force-multiplying effect implementation of these ideas will have on the industry. 

Related episodes:

In my consulting work through KTTS Consultingmanagement and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? 

Click below for a discovery call and lets have a conversation! 

https://calendly.com/chrisdeferio/30min


Thank you to out sponsors!

Custom branded apps for your coffee shop: www.espressly.co

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

 

 

Jan 9, 2024

The world of professional specialty coffee can be both inspiring and intimidating with many customers and new baristas feeling lost in the mix of rules, methods, and information. How can we create a great experience for guests and staff who all really want to enjoy coffee and find their place in it?

Today we get to learn from the story of someone whose career in coffee took him from curious customer, to barista champion, and finally to teacher and business owner, all along the way finding his identity in coffee firmly rooted in providing the kind of hospitality that won him over at the start.

Winston Thomas is 33 years old and grew up in the small suburb of Strand in Cape Town. He studied Civil Engineering at CPUT but developed an interest in coffee after reading a letter in his local newspaper of a woman complaining that there was no good coffee in Strand/Somerset West. This sparked his interest in coffee and during his studies he completed a barista course. This changed his whole perspective on coffee and after completing his National Diploma in 2014 decided to work in coffee full time. Since then he has managed to win the South African Aeropress Championship in 2016, the Western Cape Barista Championship for 2017, 2018 & 2020, the South African Barista Championship in 2017, 2018 & 2020 title as well as the Africa Barista Championship title for 2019. He now owns and runs a coffee training and consulting business called Winston Douglas Coffee and a Coffee Roastery Called Cedar Coffee Roasters.

 

In this episodes you will learn about:

  • Winston's entry into coffee and how his engineering mind helped him discover higher levels
  • Curiosity and a desire to understand how things work are valuable traits in the coffee industry.
  • Barista competitions can provide opportunities for growth and learning, but it's important to maintain a sense of humility and not let success cloud one's perspective.
  • Hospitality as a fundamental aspect of coffee service
  • Why baristas should strive to create meaningful experiences for customers.
  • Building confidence and finding one's identity in the industry 
  • The blessing and burden of winning
  • Avoid overemphasizing fame and titles in the industry
  • How having control over the variables in coffee brewing enhances the hospitality experience.
  • Creating an authentic coffee experience specific to a region or culture is a challenge worth pursuing.
  • How disconnecting from social media can foster creativity and originality in coffee 

Links:

@cedarcoffeeroasters

@winston_douglas

www.cedarcoffeeroasters.com

www.winstondouglascoffee.com

 

Related episodes: 

Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.

 

Custom consulting for your unique business.

Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min

 

Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Jan 5, 2024

Having high standards is part of what it means to be in specialty coffee. While it is true that we need to have reasonable tolerances built into our expectations, we also need to be specific in our communication, resourcing, and expectations so people know what it is they are aiming for in the cafe. 

On today's Shift Break we talk about we we should be approaching setting and meeting standards in the shop and how your example and follow through is integral to your teams success. 

Related episodes:


In my consulting work through KTTS Consultingmanagement and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? 

Click below for a discovery call and lets have a conversation! 

https://calendly.com/chrisdeferio/30min


Thank you to out sponsors!

Custom branded apps for your coffee shop: www.espressly.co

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

 

 

Jan 2, 2024

When Martin Mayorga first entered the coffee industry it was not as someone whose singular passion was the product, but the people and communities behind it that were unseen and more often that not, unrewarded for their work. He had and still has a mission to address this disparity.

Born in Guatemala City to a Nicaraguan father and a Peruvian mother, Martin's early life was a mosaic of Latin American cultures and unique challenges, including losing everything to an earthquake in Guatemala and then again to a revolution in Nicaragua. This journey from Guatemala to Nicaragua, Costa Rica, Peru, and finally the United States exposed him to a variety of perspectives and challenges faced by people across these regions while eventually providing him the opportunities unique to the United States

Returning to Nicaragua at 18, Martin was confronted with the harsh realities faced by local farmers and their communities. This experience was pivotal, shaping his mission to uplift Latin American communities through sustainable business practices. Leveraging his education in International Business and Finance from Georgetown University, Martin embarked on a journey to make a positive impact for farmers in Latin Americas well as consumers in the United States. 

Under Martin's leadership, Mayorga Organics has become more than a coffee company; it's a symbol of hope and empowerment for over 6,000 small farmers across 10 Latin American countries. The company's commitment to organic farming and direct relationships with farmers has not only improved the lives of these communities but also helped to transform consumer perception of ethical consumption in the U.S.

Today we will be challenged, enlightened, and inspired as we get to explore the arc of Martin's journey and discuss the various critical components of what has gone into the mission that continues to guide Mayorga Coffee and more broadly Mayorga Organics- "To eliminate systemic poverty in Latin America through responsible trade of artisanal organic foods."

Here are just some of the things we cover: 

  • Martin's entry into the coffee industry
  • Pivotal moments in Martins diverse upbringing that shapes his world view
  • Values and vision for addressing the gap between consumer and farmer
  • Why we need scale to make impact
  • Being patient and steady in your goals in spite of naysayers 
  • Giving regular coffee farmers options
  • Competition and collaboration vs domination
  • Considering the impact of investors on the long-term efficacy of a business 
  • What to do now to make a difference in the future

Links:

www.mayorgacoffee.com

@mayorgacoffee on Instagram 

YouTube Video on Mayorga Coffee

Related episodes: 

Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.

Custom consulting for your unique business.

Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min

 

Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

Dec 28, 2023

When we set goals it is usually because we have come to realize a need for change. In the cafe this can result in making a large scale transformational effort that can often fall flat, We want to evolve and grow our cafe or even ourselves but the learned behaviors that got us here stand in our way.

On today's Shift Break we will talk about how evolution and change that is sustainable has to be based on small and consistent steps in the direction of your goal and how doing this in the New Year can make it your best year ever!

Related episodes:


In my consulting work through KTTS Consultingmanagement and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? 

Click below for a discovery call and lets have a conversation! 

https://calendly.com/chrisdeferio/30min


Thank you to out sponsors!

Custom branded apps for your coffee shop: www.espressly.co

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

 

 

Dec 19, 2023

Sample roasting empowers people with the knowledge of possibility locked in the coffee. Bringing sample roasting that provides for more continuity and better communication to more professionals in the value chain, especially at origin, is critical not just for how coffee's potential is achieved but how the value of that coffee is distributed. Today we explore this dynamic through the lens of the IKAWA sample roaster with Inventor, Andrew Stordy!

Andrew, the inventor and founder of IKAWA, grew up in coffee growing countries including Papua New Guinea, Vanuatu and Burundi.Andrew is an engineer and industrial designer and developed the concept for IKAWA while studying Industrial Design at the Royal College of Art in London. He’s dedicated years of toil to making IKAWA a reality.

In this conversation we discuss the start of the company, how and why the roaster was developed, the impact it has had, and the design/iteration process that they utilize at IWAWA that helps them continue to innovate. 

Links:

www.ikawacoffee.com

@ikawacoffee

 

Related episodes:

Subscribe to Roast Magazine!

https://www.roastmagazine.com/subscribe

Visit www.roastertools.com for a free e-book and the best software to help you run a roastery!

Dec 18, 2023

Hospitality is a pursuit that relies on our ability to not only offer our guests excellence in quality, consistency, and interaction, but it also relies on us being able to select tools for delivery of our service that line up with our values. Mobile apps and order ahead systems have become a part of the fabric of the coffee shop space based on their convenience and marketing potential. Beyond the question of whether you should utilize this tool, is the question of the role apps and convenience ordering systems play in hospitality and how we can integrate them in a mindful seamless way.

Today we get to talk all about this with someone whose life revolves around these questions and the pursuit of delivering a solution to cafes. I am please to welcome, Joe Capone, of Espressly! 

Joe Capone is a Co-Founder and CEO of Espressly. Joe oversees and manages the team at Espressly as they continue to advance and sustain the mobile app ordering system for coffee shops across the US. He is an experienced software developer and previously ran a web development agency that helped clients throughout the US. Joe has a passion for using technology as the foundation to sales and marketing systems and loves how mobile apps are readily available to the masses, enabling things that we only dreamed of in years past.

Here are just some of the things we cover: 

  • Developing white label apps for coffee shops 
  • Possibility to enhance the customer experience.
  • Balancing convenience and quality 
  • Prioritization and organization using apps
  • Backup systems to avoid over-dependence on technology
  • Efficient order flow management and pickup stations 
  • Grace and flexibility as essential for handling mistakes and maintaining strong customer relationships.
  • Quest for a seamless customer experience 
  • Importance of capturing data for business growth and future exit strategies.

Links:

www.espressly.co

IG:@ESPRESSLYAPPS

 

Related episodes: 

Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min


Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

 

 

Dec 18, 2023

You can't always get what you want. In fact, getting exactly what you want may hinder your growth and creativity in the long run. Most of us in the cafe space work within constraints of budget, time, space, and capacity, and that is actually something to celebrate. 

On today's shift break we will be talking about why embracing and even applying constraints is the key to unlock your own, and your coffee shop's potential.

Related episodes:


In my consulting work through KTTS Consultingmanagement and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? 

Click below for a discovery call and lets have a conversation! 

https://calendly.com/chrisdeferio/30min


Thank you to out sponsors!

Custom branded apps for your coffee shop: www.espressly.co

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

 

 

Dec 18, 2023

The coffee market is much bigger than just specialty coffee. In fact specialty makes up just a fraction of coffee consumed globally. The advent of convenience coffee service is growing lock step with innovations in automation and that has historically make those of us in the more craft forward markets nervous. While I will readily admit to being one of those nervous and doubting people when it comes to convenience and automation, I also enjoy exploring the other side of a subject that can help balance my (maybe a whole industry's) dogmatic assumptions. To help us explore the value of these ideas and to connect to a frequently maligned segment of coffee drinkers we have returning guest and friend of the show, Tim Cox!

Tim Cox is Marketing Manager for Franke Coffee Systems. He is a food and beverage professional with over 15 years of experience focusing on beverages and Specialty Coffee. With a career spanning diverse roles ranging from multi-unit retail management, restaurant ownership, product development for national brands such as 7-11, and marketing, Tim has developed his experience across multiple channels, including Specialty, QSR, and Convenience. In his role at Franke Coffee Systems, Tim is responsible for research & insights as well as product management. 

Here are just some of the things we cover: 

  • Tim's Career Transition
  • The Value of Automation in Coffee
  • Defining Specialty Coffee and Ethical Concerns
  • The Importance of Accessibility in Coffee
  • The forgotten segments of consumers we need to engage
  • Automations impact on Hospitality
  • Transferable Skills and Intentionality in Automation
  • Balancing Excellence in Coffee with market access
  • The Blurring Lines Between Commercial and Specialty Coffee
  • How convenience and automation can help elevating the Average Expectation in Coffee

Links:

www.franke.com

Tim on IG @booksandbanjos 

 

Related episodes: 


Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min


Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

 

 

Dec 14, 2023

In this second part of our 2 part Founder Friday we switch gears with Doug Zell, founder of the iconic coffee company Intelligentsia Coffee. In the years that followed the acquisition of Intelligentsia, Doug entered into a new era of creativity related to food, coffee, and his passion for cycling. With his friend and fellow cycling enthusiast Chris St. Peter, they founded the Meteor.

The vision began with a desire to create a beautiful environment that combines all the things they love under one roof: delicious ingredient-driven food, thoughtfully chosen wine, carefully prepared coffee, and, bicycles. The hope is to build a community that enjoyed these same pursuits. Their motto? -  Espresso | Champagne | Chain Lube

In this episode we focus on the this new venture, how it came to be, the challenges of a multifaceted concept, the lessons and wisdom earned from 20 years of coffee leadership, and how that, plus the same spirit to innovated and create, has helped the Meteor Succeed. 

We discuss:

  • The chance meeting and common interests that started The Meteor
  • Building a team of great people who understand different aspects of the business
  • Keeping the menu and offerings tight and well-executed 
  • Why opening a coffee bar with just coffee and pastries may be challenging in today's competitive market.
  • How creating a sense of community and connection is a rewarding aspect of running a multifaceted concept.
  • Looking to the future of coffee shops and advise for those entering in to the market.

Links:

www.intelligenstia.com

www.themeteor.cafe

IG @doug.zell

Related Episode:

 


Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min


Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

 

Dec 14, 2023

The landscape of specialty coffee has been influenced by many people and companies over the last few decades. The foundations of the standards and methods we use now, at one time, were merely ideas waiting for someone to put them into action. In the class of companies operators that have championed that exploration one of the most influential was Intelligentsia Coffee under the leadership of founder Doug Zell.

Doug Zell is the founder of Intelligentsia Coffee and the Meteor Cafe. In 1995 he and Emily Mange founded what was just a small roastery and cafe in Chicago. Through a passion for design, coffee, and innovative hospitality Intelligentsia became an iconic brand with retail locations and roasting operations across the country and an influence in coffee that has inspired countless professionals globally. Intelligentsia was an early innovator of Direct Trade, and has boasted progressive design and service concepts that have challenged the status quo of training and hospitality in the industry. Included in their staff of some of the best green buyers, baristas, and managers, including a WBC Champion. 

It is virtually impossible to measure the impact and contribution to coffee culture Intelligentsia has had and so much of it comes from the original values and goals that the company was founded on and the ability to develop a team to scale that vision. 

In this first part of our 2 part Founder Friday we will be talking with Doug and focusing on the years of 1995-2015 and the establishment and growth of Intelligentsia Coffee all the way up to the acquisition of the company by Pete's Coffee. In part 2 we switch gears with Doug and talk about how he pivoted to start the unique concept of The Meteor Cafe.

We discuss:

  • Doug's entry into coffee and the coffee business
  • The original store, concept, and values
  • Growing in Chicago and working to lead with design
  • How Doug grew his leadership and the 
  • Why culture is a critical aspect of building a successful business
  • Having confidence in your ideas and the ability to endure the challenges of a startup
  • Competition's role in company culture and the barista craft
  • Balancing local and national perception 
  • How expansion can creates opportunities for growth and economic success.

Links:

www.intelligenstia.com

www.themeteor.cafe

IG : @doug.zell

Related episodes:


Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min


Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

 

Dec 14, 2023

The pursuit of excellence drives us to create very stringent standards for our coffee, service, and businesses. There is nothing wrong with this, except for when it becomes so narrow that it chokes out the life of the café, pushes people away and ends up, creating the opposite result then we intended.

On today's shift break we are going to talk about why it's OK to have reasonable tolerances in the café and how having them is actually necessary to achieve excellence in all areas overtime

Related episodes:

436: STOP BURN OUT! AND MAKE WORK EFFORTLESS W/ GREG MCKEOWN | BEST SELLING AUTHOR “EFFORTLESS”

435 : ENCORE! IT’S OK TO BE THE BOSS, W/ BRUCE TULGAN

432 : HOW TO WIN IN SPECIALTY RETAIL COFFEE

427 : ENCORE EPISODE: WHAT YOU MUST KNOW ABOUT EMPLOYEE CULTURE W/ STAN SLAP

426: FOSTERING A CULTURE OF CONTINUOUS IMPROVEMENT


In my consulting work through KTTS Consultingmanagement and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? 

Click below for a discovery call and lets have a conversation! 

https://calendly.com/chrisdeferio/30min


Thank you to out sponsors!

Custom branded apps for your coffee shop: www.espressly.co

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

 

 

Dec 12, 2023

The world of coffee trade and commerce is complex to say the least. The difference between a business that succeeds and one that flounders is largely based on how well we know the business of coffee and how we move wisely within it as we establish and grow our shops and roasters. The consistent nurturing and success of our business has a ripple effect that will help the whole supply chain. Certainly it is not overstating the case that, if we want to have true sustainability then we in specialty coffee need to be about the business of coffee as well as the craft itself. But where do we start to gain this understanding?

To help us view this world in a clearer light I am thrilled to welcome Maxwell Colonna-Dashwood to KTTS!

Maxwell Dashwood's fascination with coffee began in Melbourne, Australia, in 2007. Returning to the UK, he co-managed a coffee events company and opened Colonna & Small's, a Bath-based coffee shop with a focus on curated, changing coffee menus. Maxwell founded and runs the Colonna Coffee roastery, and has recently opened a Colonna & Small's location in London. He also works on different coffee research and development projects. 

An acclaimed figure in the industry, Maxwell is a three-time winner of the UK Barista Championships and has co-authored academic papers on coffee. He's also the co-author of "Water For Coffee," a study on the impact of water on coffee taste, and "The Coffee Dictionary," an accessible guide to coffee terminology. His most recent book, "The Business of Specialty Coffee," combines his business experiences with an exploration of the coffee supply chain.

Here is just some of what we discuss in this episode: 

  • The need for business knowledge
  • Maxwell's career development 
  • Why write this book? 
  • Unicorn business vs the preferable "good" business
  • Various business models 
  • Fast vs slow growth
  • Specialty coffee's need for the brick and mortar cafe
  • Sustaining a business to fulfill your vision

Links:

Buy the book: www.scottrao.com

Follow:

https://www.instagram.com/mcolonnadashwood/

https://colonnacoffee.com/

 

Related episodes:


Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min


Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

 



Dec 7, 2023

The holiday rush is in full swing and many of us (most of us) are trying our best to just survive the frenzy. Shops are full of customers as well as friends and visiting family of our customers and it is a great time to not just survive the craziness but to increase our intentionality, presence of hospitality, and care for our staff and guest in spite of the pressure.

Today on Shift Break we will be talking about how we can plan our energy, presence, and lean into ways to make the holiday time more than just a profitable time for finances, but also a time where we are reinforcing our values and bringing the our best selves to the work of coffee. 

Related episodes:

 


In my consulting work through KTTS Consultingmanagement and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? 

Click below for a discovery call and lets have a conversation! 

https://calendly.com/chrisdeferio/30min


Thank you to out sponsors!

Custom branded apps for your coffee shop: www.espressly.co

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

 

 

Dec 6, 2023

As the tools we use to craft coffee multiply, so too does the need for companies to keep the machines running well. Service techs are an essential segment of the industry and in an industry based on hospitality and service, it is important that a tech is able to not just diagnose and fix machines, but is able to work with people in a way that reflects the values of hospitality that equipment is meant to help produce. 

I am thrilled to finally get an opportunity to talk with someone whose history in coffee and mission with his company has been focused on community and a people-first culture from the beginning. Excited to welcome the co-founder of Black Rabbit Service Co., Jason "Double J" Johnson! 

Double J has been quite a while. Starting as a teenager in the mid 90's, he developed a deep passion for coffee, food, and hospitality. After moving to Portland Oregon in 2001 he worked for a handful of coffee houses (large and small) until finding work as a coffee technician for Stumptown Coffee. After a decade of honing his tech skills at Stumptown he is now a co-owner of Black Rabbit Service Co. Fast forward a few more years, Double J is now the writer, producer and host of Coffee Breath - A food and travel show based around coffee and cafe culture.

Today we will be chatting about Double J's career, how he learned the industry and began tech work, the founding and development of Black Rabbit, and how they serve both their clients and their team with empathy and expertise.

Links:

www.blackrabbitservice.com

www.coffeebreathshow.com

 

Listen to these episodes next:

Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min


Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

 

Dec 1, 2023

We are obsessed with innovation that tends to solve problems that are increasingly inconsequential to the customer. A race to put coffee in virtually any context all in the name of convenience may bring coffee to more people, but what does it do to the value of the coffee when we remove virtually all customer generated investment into the process. 

Today on Shift Break we will be talking about why a bit of inconvenience is ok and, in fact, may be a needed thing to allow the customer the buy in, personal investment, ritual, and connection with the product we are, in my opinion, rushing to devalue through wasteful mindless mass consumption.


In my consulting work through KTTS Consultingmanagement and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? 

Click below for a discovery call and lets have a conversation! 

https://calendly.com/chrisdeferio/30min

 

Related episodes:


Thank you to out sponsors!

Custom branded apps for your coffee shop: www.espressly.co

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

 

 

Nov 30, 2023

Taking what you have learned over many years of working in coffee and creating your own roasting and cafe business is no easy task. It requires a strong enough "why" and a vision for the people that the roastery and shop wil serve. Cody Gordon did just that with the founding of Cerberus Coffee in Jacksonville, Oregon. 

In this conversation Cody and I discuss the journey taken from barista, manager, wholesale manager, and finally roaster and owner. We talk especially about the recent scaling of Cerberus, and the impact it has on how Cody and the team can serve their community and make a difference through community, good business, and great coffee. 

Links:

www.cerberuscoffeeco.com

https://cerberuscoffeeco.com/pages/the-wizard-cat-project

IG: @cerberuscoffeeco

 

Related episodes:

Subscribe to Roast Magazine!

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Visit www.roastertools.com for a free e-book and the best software to help you run a roastery!

Nov 28, 2023

The magic baristas can render from coffee relies on not just their skill and the incredible efforts from producers and roasters, but also on the quality of the equipment they have to work with.

Over the past couple decades the quality and consistency of machines has improved in massive ways. Much of the reason for this lies with the way machine manufacturers and baristas have evolved their relationship on to the other. Today we will explore this evolution with the VP of Synesso Espresso Machines, Ryan Willbur! 

Ryan Willbur has been working within the Specialty Coffee Industry for over 15 years. His career has taken him from barista, to Account Management, Marketing, Sales, and Leadership. Along the way, Ryan has been a competitive barista, a coffee roaster, and has spent many hours learning and sharing about the technical workings of espresso and coffee equipment.

Ryan is currently the Vice President of Sales & Marketing for Synesso Espresso Machines. In this role, he travels the world, building relationships with customers, and working to understand coffee culture in various markets.

From his perspective, people are the core of the coffee industry, and Ryan believes wholeheartedly in building relationships as the best means of doing business.

Today we are talking about the how machines, barista culture, and the industry have been shaped by the way we communicate and serve each others needs along the value chain. 

Links:

www.synesso.com

Ryan on IG: @RWILLBUR

 

Listen to these episodes next:

Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min


Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

 

Nov 24, 2023

Between the moment a farmer hands over their crop, to the moment a barista hands a customer a cup of that same coffee, there is a complex system that will either bring hope and equity to those most vulnerable, or reinforce the hopelessness that is too common with those who cultivate the coffee we love. Today's guest grew up seeing this hopelessness on her families farm and decided to do something about it. 

I am so excited to welcome to the podcast a leader in innovative trade models and the owner of Peixoto Coffee, Julia Peixoto Peters!

Julia Peixoto was born and raised in a coffee farming-family in Southern Brazil watching her father and relatives give their lives to produce the best coffees they could but, when it was time to sell those coffees, they were at the mercy of the ups and (mostly) downs of the commodities market.

Julia wanted to do better for her family and farmers in her region, changing the equity of the coffee trading game from the middleman to the farmers, who bear the brunt of the risks involved in farming and harvesting coffee. 

Julia and her husband Jeff left their promising corporate careers to start Peixoto Coffee in Arizona in 2015 to produce, import, roast, and bring to the market coffees farmed at their own family-farm, challenging the status-quo of the market and the traditional profiles expected of Brazilian coffees.

We discuss:

  • Julia's life on the coffee farm
  • The hardships producers face
  • Leaving her career for her higher calling in coffee
  • Developing skill and finding mentors
  • Running a coffee shop with a deeper narrative
  • The first steps in vertical integration 
  • The challenges of leadership and importance of systems
  • Having faith that you can figure it out
  • Sustainable relationships and long term commitment
  • Hiring staff to represent the vision and story

Links:

www.peixotocoffee.com

Instagram: @peixotocoffee 

 

Related episodes:


Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min


Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

 

Nov 23, 2023

The coffee shop environment is filled with more that just coffee. It is a swirling mix of emotions, thoughts, expectations, communication, action, interpretation of actions, and everything in between. In other words...Relationships. The hardest part of coffee is the people they say. And while it may be true, it is also true that people are integral to coffee and to the joy and fulfillment of the experience.

On today's annual thankfulness themed Shift Break we will be talking about how the relationships and resources we have now are both a weight of responsibility but also a necessary fuel that we and the business are designed to run on in order to find sustainable success. 

Happy Thanksgiving! 

-Chris


In my consulting work through KTTS Consultingmanagement and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? 

Click below for a discovery call and lets have a conversation! 

https://calendly.com/chrisdeferio/30min

 

Related episodes:


Thank you to out sponsors!

Custom branded apps for your coffee shop: www.espressly.co

 

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

 

 

Nov 20, 2023

Why do we overcomplicate things? Certainly details matter with SOPs , recipes, etc...but communication to our customers and staff can often be more confusing than helpful in delivering the impact and purpose we intend. The coffee shop is a dynamic place with a ton of inputs and noise swirling together. Having a simple clear way to communicate will help cut through the noise. 

Today we will be exploring how to do just that, and in turn how simple communication and messages can bring big results for cafes. I am happy to be joined today by author and expert in simple messaging, Ben Guttmann! 

Ben Guttmann is a marketing and communications expert and author of Simply Put: Why Clear Messages Win — and How to Design Them. He’s an experienced marketing executive and educator on a mission to get leaders to more effectively connect by simplifying their message. Ben is former co-founder and managing partner at Digital Natives Group, an award-winning agency that worked with the NFL, I Love NY, Comcast NBCUniversal, Hachette Book Group, The Nature Conservancy, and other major clients.

Currently, Ben teaches digital marketing at Baruch College in New York City and consults with a range of thought leaders, venture-backed startups, and other brands.

In our talk we cover: 

  • The reason and ways we over complicate massages
  • What makes a simple message impactful 
  • The negative impact of too many words
  • How do we ensure the right result from our communication? 
  • Nobody cares and the paradox of choice
  • Applying constraints to challenge ourselves
  • The perception of confidence 
  • We can only care about so much

Links:

Buy the book : Simply Put!    www.Benguttmann.com

Ben Guttmann on LinkedIn

 

Listen to these episodes next:

 

Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min


Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

 

The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

 

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