Info

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.
RSS Feed Subscribe in Apple Podcasts
Keys To The Shop : Equipping Coffee Shop Leaders
2024
February
January


2023
December
November
October
September
August
July
June
May
April
March
February
January


2022
December
November
October
September
August
July
June
May
April
March
February
January


2021
December
November
October
September
August
July
June
May
April
March
February
January


2020
December
November
October
September
August
July
June
May
April
March
February
January


2019
December
November
October
September
August
July
June
May
April
March
February
January


2018
December
November
October
September
August
July
June
May
April
March
February
January


2017
December
November
October
September
August
July
June
May
April
March
February
January


All Episodes
Archives
Now displaying: Page 33
Jul 28, 2017

He's Back!!! Maxwell last joined us on the show back in February 23rd on episode #11 before the opening of his first brick-and-mortar space for his company, Narrative Coffee. It's been 4 1/2 months and Narrative has had their soft opening, grand opening, and Maxwell has learned a lot through the process. Now he is back on the show to give us a glimpse into his first couple months being open for business and how it is shaping him, his staff, and his community. I know you will enjoy Part 2 Narrative Coffee's Story!

LINKS:

WWW.NARRATIVE.COFFEE

 

Jul 25, 2017

Chocolate and coffee seem to be made for each other! Whether you are having a simple well made mocha or pairing a bar with a single origin espresso, chocolate can compliment, enhance, and make more accessible the specialty coffee we serve. Yet, as much as we know about coffee, we tend to fall short when it comes to this very important part of our shops menu and offerings. This week we are talking with coffee pro and chocolate enthusiast, Brian Beyke to help us understand the world of craft chocolate and how we can make steps to level up our chocolate offerings in the cafe to better compliment the coffee we are so proud of. I learned a lot in this chat and I know you will too! Enjoy! 

Brian is the Director of Digital Sales, Marketing, and Communications for Quills Coffee in Louisville, KY. He is also a co-host of both the I Brew My Own Coffee Podcast and Unwrapped - A Conversation About Chocolate podcasts.

LINKS:

Craft Chocolate Makers Mentioned:

VISIT OUR SPONSOR!

 

Jul 18, 2017

This week we get to chat with 2014 World Barista Champion from Japan, Hide Izaki! We talk about his path to the WBC, the distinctive traits of the Japanese coffee culture, what has he learned and experienced in his travels , the importance of failure, what is his #1 piece of advice to baristas, and how we can build our industry by listening t the consumer. 

It was such an honor to have Hide on the show and I know you will enjoy this conversation as much as I did! 

LINKS

 

 

Cafe's Mentioned:

 

Visit Our Sponsor, PRIMA COFFEE!

Jul 11, 2017

We are in a Consumer Revolution! The home barista - coffee brewer- coffee drinker makes up 70% of coffee consumed in the U.S. and has access to a lot of great information, training materials, resources, and gear to help them get a truly great cup of coffee. Unfortunately, there is still a lot of misinformation and bad gear out there making it hard for consumers to consistently get the best we have to offer in specialty coffee. 

Never fear! Today we talk with the founder of the world's first consumer coffee festival "Coffee Con", and author of  "The Art and Craft of Coffee" Kevin Sinnott!  Kevin has made it his job for over 2 decades to bridge the gap between the consumer and specialty coffee through writing about coffee, reviewing and recommending gear to the home enthusiast, and now bringing pros and consumer together at his ground breaking event, Coffee Con. 

We talk about how Kevin came to be an ambassador to the coffee enthusiast, the perspective of the consumer, and how we who work as professionals can better serve them in or shops.

LINKS:

WWW.COFFEE-CON.COM

IG: @Coffeeconevent

Kevin's Book: The Art and Craft of Coffee

www.georgehowellcoffee.com

Related KTTS Episodes:

 Episode 19: 10 Reasons to Love the Customer 

Episode 30: Matching Your Service to Your Quality w/ Casey Underkofler 

 

VISIT OUR SPONSOR

FOR GREAT GEAR!

WWW.PRIMA-COFFEE.COM

 

 

Jul 4, 2017

 

Pour over coffee is often seen as a sign that you take coffee seriously. It implies a level of quality not usually reserved for plain ol' batch brew. Batch brew is seen as a bit more pedestrian. Customers may even assume that, compared to pour over, batch brew is inferior in quality. The truth? It all depends. Today we take the red pill with past guest Mr. Ryan Soeder, Q.C. & Barista Trainer at Sunergos Coffee! We discuss the variables, circumstances , and processes involved in making decisions about both methods as it relates to your shop and the message you send to your customers.

Enjoy!

LINKS:

Related Episode: 002: Master Your Workflow 

Book: Barista Secrets

www.sunergoscoffee.com

Ryan on Instagram @ryansoeder

 

Jun 30, 2017

On this edition of Founder Friday we go to a small town in rural Kentucky to hear about Katie Startzman's venture into bagels, coffee, and the adventures of business ownership! You will leave this conversation energized and encouraged as she shares the details of how she made her vision a reality in Berea, KY.  We talk about hiring, researching your business ideas, how to be ok with spending money, and a lot more.

I know you are going to get something valuable form this conversation.

Enjoy!

 

Links:

 

Related Episodes:

 

Resources Mentioned:

 

                                          

 

Jun 27, 2017

Fear, frustration, stress...we all have experienced one or more of these feelings when we deal with groups in the cafe. Be they a family, friends, or study group we can sometimes have trouble managing the group dynamic and the chaos that can often accompany it. In spite of all this though the group does not represent a hurdle to jump over  But an opportunity to embrace! On todays show we answer a question sent in by a KTTS listener on how to effectively manage this very thing.

Be prepared to walk away empowered to view groups in a new light.

Enjoy!

 

Books recommended: 

- Setting the Table: Danny Meyer

Related Episodes:

- Ep: 030: Casey Underkoffler / Matching Your  Service to Your Quality 

Jun 20, 2017

Being a new barista can be both very exciting and VERY stressful. There is an almost never ending list of policies, recipes, practices, and rules that make up this new work of cafe service you are now immersed in. On today's show you and I talk about some essential tips that will help you not only navigate you first few weeks on the bar but advice that will help guide you throughout your entire career. 

If you are a manager this episode is great to share with your new staff and even some of your veteran employees. 

Enjoy!

-Chris

 

Resources mentioned LINKS:

 

Jun 13, 2017

In coffee service we pour over the details of the coffee's quality in great detail. Often though we can over look the details that make up a complete coffee experience. The way customers experience our coffee, in no small part depends on how we have looked after the fine points of service in how we present the ourselves, space, and the coffee itself. Today we talk with Casey Underkofler, Assistant General Manager at The Bachelor Farmer Cafe in Minneapolis, MN to get some practical and actionable tips on how we can match our service to our quality. 

Enjoy!

Links for this Episode:

 

The Bachelor Farmer Cafe

Barista Magazine Article: All the Little Things

(Search the April/May Issue)

"Mindset" -Dr. Carol Dweck

 

 

Related Episodes:

KTTS 007 : 4 Keys to an Effective Checklist 

KTTS 016 : Raising the Bar on Your Customer Service / Michael Butterworth

 

Jun 6, 2017

The SCAA (Specialty Coffee Association of America) and the SCAE (Specialty Coffee Association of Europe) have recently merged to form the SCA (Specialty Coffee Association) but what does that mean for those of use who work in retail?

What are the plans and goals of the SCA when it comes to their retail members? Is joining the Association something you should do for yourself or for your business and staff? In this week's episode we talk with SCA Vice President Heather Perry to get more details about what to expect and how we might participate. I believe you will gain a lot of clarity from this episode as Heather lays out all that has been going on and what is in store.

Enjoy!

Heather Perry, Vice President of the SCA, is also a 2 Time U.S. Barista Champion and 2nd Place world Barista Championship finalist. She is Vice President of Klatch Coffee, a 20 year old California based roaster/retailer and has served in association leadership positions for over 12 years. 

Helpful Links:

Heather's Email: Heather@klatchroasting.com

Ellie Hudson's Email: ellieh@sca.coffee

www.sca.coffee

www.Klatchcoffee.com

https://sca.coffee/education-1/

 

www.keystotheshop.com

 

 

 

May 30, 2017

Today we are talking with noted author, speaker, and researcher, Bruce Tulgan about his powerful book, "It's Ok to be the Boss". We talk about the myths that managers believe that lead to what Bruce calls "The Under-Management Epidemic" and the very practical and simple solutions we can employ to become a great boss, truly empower our people, gain clarity, and create a great work culture at your coffee bar. 

This book has had a huge impact on me and I know you will also be impacted and pushed toward being a great boss. I hope this interview is on,y the beginning for you.

Enjoy!

LINKS:

brucet@rainmakerthinking.com

 

WWW.RAINMAKERTHINKING.COM

 

 

RELATED/MENTIONED EPISODES:

KTTS 021:  How to Leverage Your Performance Review

 

KTTS 003:Pete Licata:The role Of Mentorship in Specialty Coffee

Resources: www.keystotheshop.com

 

 

 

May 26, 2017

It's Founder Friday #5 !!! Today we get to talk with Chelsey Walker-Watson, co-owner of Slate Coffee Roasters / a family owned roaster/ retailer in Seattle, Washington. We discuss her amazing 2nd place U.S. Brewers Cup Competition routine, How she got into the coffee industry, the story of Slate Coffee, how they run things, their expansion, and the values that drive them. 

Slate is a true gem in the coffee industry and after hearing from Chelsey today you will no doubt be encouraged and also be looking for an excuse to go out and visit their shops for more inspiration. 

Enjoy! 

 

WWW.SLATECOFFEE.COM

Instagram: @slatecoffee 

Chelsey's Brewers Cup Routine is at 9min 40sec in HERE

 

Episodes Mentioned:

The Coffeetographer: http://www.keystotheshop.com/podcasts/24-2/

 

 

May 23, 2017

Roasters are the heart beat of specialty coffee. They transform the fruit of so many peoples labor into the coffees we know and love. Today we get to hear from none other than the new U.S. roasting Champion himself, Mar Michaelson! Mark is the Head Roaster at Onyx Coffee Lab in NW Arkansas and in this episode he shares about his origin story, his competition experience, and then we talk about 5 things he want us to know from his perspective as a roaster. 

Such a great conversation and i know you will appreciate roasters even more.

Enjoy! 

 

LINKS:

Mark@onyxcoffeelab.com

IG: @Mark_michaelson 

www.onyxcoffeelab.com

 

 

May 16, 2017

Training. At some point in your coffee career you will be called on to train or teach in some form. As well as we might know the craft of coffee, it is often the case that we struggle to find the best way to teach that craft. If you are at all interested in learning how to become a better trainer or educator then this show is going to prove indispensable.

To help us explore these things I am thrilled to welcome Dave Stachowiak of the Award winning podcast: Coaching for Leaders to the Show!

We talk about the difference between knowing a skill -vs- teaching it, insights to help you develop yourself as a leader, and 5 steps that provide a framework that will help you master the art of training!

Daves Website:

www.coachingforleaders.com

Episodes related to this:

 

 

 

Books:

The Coaching Habit by Michael Bungay Stainer

The Power of Habit by Charles Duhigg

 

May 9, 2017

Cheremelle D. Edwards, Founder of "The Coffeetographer" joins us today to talk about all she has learned and observed through her work documenting arts and culture through the lens of specialty coffee. We talk about the critical role of the small independent cafes, her favorite experiences, what she sees as the future of specialty coffee culture, and what we should focus on to continually provide a great specialty experience in our shops. 

As she says on her sight, Chermelle loves coffee, but she loves coffee shops even more & I know you're going to love this conversation!

Enjoy!

Chermelle Links:

TWITTER

INSTAGRAM

THE COFFEETOGRAPHER

 

 

www.keystotheshop.com

 

 

May 2, 2017

Fresh off his victory in Seattle, Kyle Ramage of Mahlkonig USA took some time to talk with us about the competition. We get into the details of his routine, his drinks, his presentations message, his dry ice frozen coffee and the challenges/lessons he experienced on the road to winning the U.S. Championship title. 

 

LINKS:

www.keystotheshop.com

www.mahlkonig.com 

 

www.worldcoffeeevents.org

www.cafeshow.com

 

VIDEO:

Live Stream of USBC FINALS

Kristian Klatt Heat in Grinders

Christopher Hendon on "Performing an Good Experiment"

 

 

 

 

 

 

Apr 28, 2017

I am honored to welcome Colin Harmon for our 4th Founder Friday episode! Colin is a 4 time Irish Barista Champion, 4th place World Barista Championship finalist, and Owner/Founder of 3fe Coffee, one of the world’s most innovative and progressive specialty coffee shops located in Dublin, Ireland. Colin is also the author of the new book, "What I Know About Running Coffee shops", a book detailing critical information and insights from colin experiences that will help you start or run a great coffee operation. Trust me, you will want to get this book.

We talk about the evolution of his shop and the lessons, challenges, and rewards experienced along the way. We also dive in and discuss some of the great content form the book

I know you are going to enjoy this!

Links:

•What I Know About Running Coffee Shops

•3fe Website

•3fe Instagram

•Colin on Twitter

 

Notes Can be found at:

www.keystotheshop.com

Apr 25, 2017

Reviews can be a great experience. They can also be frustrating and challenging. They key is in how you go into the review and how you respond to the feedback given. Today we will cover 7 tips that will help you leverage the review to your professional advantage. Performance reviews are a great opportunity for growth and to gain gain clarity on where you are in your career. I hope these 7 tips are helpful to you!  Enjoy!

Links:

Notes
www.keystotheshop.com/resources 

 

"Setting the Table" by Danny Meyer

 

Related Episode:

#14 "A Baristas Guide to Advancing"

Apr 18, 2017

There is a lot of farm information available to us today in coffee. The question is how do we use that information & what is the line between overloading the customer and enhancing their experience? What purpose does all this knowledge serve? Today Joe Marrocco of Coffee Imports helps us not only answer these questions but also talks about the relationship between the cafe, the producer, and everything in between. 

 

Joe Marrocco has been working in Specialty Coffee since 2005, where he started at a small, but mighty, café in southeast Missouri. Joe has been a barista, a café manager, a roaster, an educator, a leader in the Barista Guild of America, a barista competitor, a BBQ judge, a server and expeditor, and many more things both in and out of coffee. Basically, he loves the service industry, coffee, food, and people. He is also a husband of nearly 15 years, and the father of two.

He is the Sr. Sales Associate and Director of Education at Café Imports, Educator in collaboration with Mill City Roasters, Co-host of the Opposites Extract Podcast, and Chair of the Membership and Communications Committee on the Roasters Guild Executive Council.

Show Notes 

www.cafeimports.com

www.millcityroasters.com

www.oppositesextract.com

www.joemarrocco.com

Insta and Twitter: @roasterjoe

Email: joe@cafeimports.com 

Apr 11, 2017

What do you think of when you think of "The Customer"? All too often it brings to mind annoyance, challenges, irritation, and even anger. I recently read an old article that was being newly shared around social media that was the catalyst for this episode. Tons of lists exist stating what we baristas "hate" about customers but what is it that we love about them? We will go much farther in our careers if apply a little charitable assumption to the ones who make our work possible. You may not own the business but taking a posture of ownership when it comes to how you perceive the customer will set you up for success in the future. A  and today I want talk about 10 reasons to love the customer!

If you have more things to add that you love about your customers tell us on Twitter using the hashtag  #lovemycustomers 

Visit our Sponsor!

Notes: www.keystotheshop.com/resources

The Article:

http://www.wweek.com/restaurants/2016/11/09/10-reasons-your-barista-hates-you/

Cool reaction to the piece:

http://www.nossacoffee.com/nossablog/2016/11/11/5-reasons-your-nossa-familia-barista-loves-you-1

 

 

Apr 4, 2017

The future of your shop depends one more than just the coffee you serve, it depends on the people you hire and how you engage and lead them. This determines how they care for each other,  your customer, and your business. In this episode I present a talk I normally share at Coffee Fest where I give you tips on how you can create a culture that ensures an excellent experience for your staff and guests. 

 

Book: It's OK to Be the Boss

Related Episodes:

 

 

Send you questions to : Chris@keystotheshop.com

 Thanks for listening!

-Chris

Mar 31, 2017

Jonathan Rubinstein, President & Founder of Joe Coffee in NYC and Philadelphia joins us on the show today to talk about coffee business, Hospitality, the keys to their success in growing from 1 store in 2003 to 16 locations today, the recent investment from Danny Meyers', Union Square Hospitality Group, and the challenges and rewards that he has experienced along the way. This episode is jam packed with great stories, advice, insight, and inspiration. If you are in the coffee business (that's probably all of you) you won't want to miss this one!

Don't forget to share this episode and subscribe!

Show Notes will be available at :

www.keystotheshop.com/resources

Helpful links for Joe Coffee:

www.joenewyork.com

Instagram

Twitter

http://www.ushgnyc.com

 

Questions, Comments? Send them to : chris@keystotheshop.com 

 

Mar 28, 2017

The customer experience can make or break your cafe. There are so many seemily small things that can derail the customers enjoyment of your shop. How can we raise the bar and focus our energy on the places that really count? What are some of the main things we do that detract from an other wise great experience? Michael Butterworth , cofounder of The Coffee Compass and Director of Education at Quills Coffee in Louisville, KY talks with us about these things and more on episode 16 of Keys to the Shop!

Helpful Links:

 

 

Send your thoughts to chris@keystotheshop.com

 www.keystotheshop.com 

 

Mar 21, 2017

Sometimes, in spite of doing all the right things and taking all the right steps, advancement just does not happen. Today we talk with Anne Nylander about how to navigate the tricky terrain of leaving your job in pursuit of the next step in your career. We talk about how to bring up the topic with you boss, getting counsel from the right people, making a solid plan, how to maintain relationships throughout. 

Anne Nylander has been a Specialty Coffee Professional for 11 years Her experience in the industry goes from East to West Coast. She has worked as:

Store manager for Joe Coffee NYC

Founder, President, and Lead Consultant at TampTamp NYC

BGA Executive Counsel Member and SCAA Membership Coordinator 

Manager at Starbucks Reserve Roastery and Tasting Room in Seattle

She has launched: WWW.ANNEFNYLANDER.COM

... which is home to her consulting business 

 

 

Questions/Comments: chris@keystotheshop.com

www.keystotheshop.com

 

 

Mar 14, 2017

We all want to make progress and be fulfilled in our work. For many of us though frustration in our jobs causes us to not take full advantage of our current role to help us get to where we want to be. Today we are talking about some basic (but powerful!) ways to advance and set yourself up for success in your coffee career. 

 

Related Episodes:

Ep: 12 "A Journey Into Management and Back w/ Lauren Airola"

 

Ep: 05 "Baristas Speak! Interviews from Coffee Champs Knoxville"

 

Have questions, Comments etc? Reach out to me! chris@keystotheshop.com 

 

Some Helpful Resources: 

www.keystotheshop.com/resources

www.scaa.org

www.baristahustle.com 

www.jimseven.com

Chris Baca Youtube Channel

Barista Guild of Washington State FB Group

 

 

1 « Previous 28 29 30 31 32 33 34 Next » 34