How do I find loyal staff and win loyal customers? This question and many like it has been asked thousands of times as we deal with incredible amounts of turn over in our shops. We have tried tricks, incentives, benefits of all kinds but they never seem to quite do the trick. Same with customers, we offer deal, discounts, and specials, and dance whatever dance we think will get them to come back and be engaged.
Today we are going to be exploring the idea of winning staff and customer loyalty and what it truly takes to achieve this in a responsible and effective way.
We cover:
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Cafe standards are often a jumble of various people's ideas sourced from both far flung areas of the industry and the past habits of new staff. We are in a constant cycle of sending people away to outside places to learn what to do within our own walls. The problem with this is that we are constantly dependent on outside input but never truly using resources to build our own systems and standards that bring clarity and stability to the shop.
On today's shift break we will be talking about why you need to focus on and prioritize developing in house quality control and training standards vs perpetually outsourcing these things to your roaster, a consultant, or a certifying body.
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It is a new era is specialty retail coffee. Great coffee can be found very easily in most major cities and people are making better coffee at home than they ever have. Add to this the ubiquity of RTD (Ready to Drink) coffee and a wide variety of convenience products. The retail coffee shop, with baristas making drinks and serving those drinks to customers, sits amongst this saturation with a problem, how do we create value? How do can you win in specialty retail coffee?
On this episode we are going diving into some extremely important ways that you can not only stand out in a crowded marketplace, but give the customer unmatched value that draws their repeat business, and you sustainable success.
Enter with an open mind and determine ahead of time, that if something resonates with you, that it will be the first step of your consistent pursuit to apply it and let it change you and your business.
We talk about:
Keys to the Shop Coaching and Consulting!
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The world of hospitality is filled with people who are either a great fit for the field, or not. Problem is that, for the number of coffee shops in operation today demand for great people is way higher than the supply. So how do we make sure we are hiring the best fit for our business?
Today on shift break we will be exploring the number one most important thing you need to discover about a person before bringing them on to the team.
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As professionals, our communication about coffee is only as good as our ability to truly tune in to the message that emerges from the many different voices that give shape to the story of coffee. In the noisy world innovating ways to connect people with meaningful narratives is crucial.
Today we are going to talk with someone whose coffee subscription project invites people to interact with coffee in a new and unique way by blending quality coffee with interviews captured on vintage audio. I am so happy to welcome Alexander Roach of Boycott Coffee and the Alphabet Book of Coffee!
Since 2010, Alexander has worked behind coffee bars in both Memphis and Seattle. In that time, he has ventured into owning/operating a cafe and roastery, Boycott Coffee, in Memphis, Tennessee. The Alphabet Book of Coffee is a independent project with a goal to produce an audio/tasting series that gives people an out-of-the-box exercise in how they consume and share coffee narratives.
In our conversation we will discuss communication, how we learn, curating content, exploring deeper stories, and how we can lean on creativity to truly connect with people about and over coffee.
Keys to the Shop Coaching and Consulting!
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Ever wonder what's behind the fridge? Most of us have had the unique "pleasure" of finding out. The build up of cup lids, loose change, grime, and other organic matter / creatures is a great illustration of how we tend to avoid things that are out of sight, yet left un attended will have a negative impact of everything.
On today's Shift Break we will be talking about how this applies also to the deeper integral parts of the cafe(leadership, communication, systems, culture etc) that we tend not to tend to but left un attended, they build up their own kind of grime that impacts everything.
It's all about building with structural integrity from the foundation to the facade.
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Coffee is all about human connection. That we get to create both the beverage and the experience people have when enjoying it is at once a great responsibility, a joy, and an opportunity to change lives through our hospitality in each interaction.
In our daily pursuit of providing this special moment we must start with a dedication to our craft and care for people that in many ways could be considered "Unreasonable".
I am thrilled to welcome to the show someone who has created these moments for guests at the highest levels of global hospitality and is on a mission to champion "Unreasonable Hospitality" as a framework and philosophy that will benefit to anything we set our hearts and hands to do.
Such a pleasure to welcome, Will Guidara!
Will Guidara is the founder of Thank You, a hospitality company that develops world-class destinations and helps leaders across industries transform their approach to customer service. He is also the former co-owner of Eleven Madison Park. Under his leadership, the restaurant received numerous accolades, including four stars from the New York Times, three Michelin stars and in 2017 was named number one on the list of the World's 50 Best Restaurants.
He is also the cofounder of the Welcome Conference, an annual conference that brings together the best minds in the world of hospitality. A graduate Cornell University, he has coauthored four cookbooks, was named one of Crain’s New York Business’s 40 Under 40, and is a recipient of WSJ. Magazine’s Innovator Award.
In his latest book, Unreasonable Hospitality, he shares many of the lessons about service and leadership he learned over the course of his career in restaurants, and makes the case that any business can choose to be in the hospitality industry by taking ordinary transactions and turning them into memorable experiences.
In the conversation we explore Will's own development and pursuit of hospitality through his career in restaurants, the birth of the idea of Unreasonable Hospitality, and the nuances of how it is applied in both life and the work of serving others.
We cover:
Links:
https://www.unreasonablehospitality.com/
https://www.thewelcomeconference.com/
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Effectively training up an apprentice roaster is key not only to your succession, the growth of your business, and the consistency of your quality, -but providing a great learning environment and approach to education and coaching will push the whole industry forward.
The key is to not only deliver processes, rules, and systems, but also opportunity for contribution, conversation, and room for your trainee to grow in maturity.
These are just some of the powerful things discussed in this Rate of Rise episode featuring, Steve Lee!
Steve Lee began his coffee career in 1996 as a barista at Peet’s Coffee in the San Francisco Bay Area. After spending a number of years in the Training & Education Department of Peet’s, he moved on to help open the Roasting and QC Department at Intelligentsia Coffee’s Los Angeles Roasting Works, where he developed his love for the craft of roasting. Since then he has worked on a number of consultancy projects, worked as the Director of Coffee for Groundwork and the SPC Group in Korea, worked as a green importer for Odyssey Coffees, and has served as a judge for international coffee competitions. Throughout his coffee career, the main focus has been on craftsmanship, education, and fostering relationships across the supply chain for the betterment of the coffee industry as a whole. Steve spent two terms on the Roasters Guild Executive Council where he had served as the Vice Chair to the Education Committee and Vice Chair to the Events Committee, focusing on creating content for the RG Origin Trips. Steve is currently the C.O.O. of Linea Caffe, a micro-roastery based in San Francisco, CA.
In this conversation we discuss Steve's own now 25 year journey in being trained, becoming an educator, and the way he would love to see learning take place in roasteries that can deliver the most value for both the one being trained and the roasting company itself.
Links:
https://www.pocketknifecoffee.com/
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Now that you are the boss, manager, trainer, or leader, there is a lot of pressure to perform and prove yourself to those your lead AND to yourself. It is easy to question your legitimacy and fall prey to imposter syndrome. "I need to have the answers" is a thought that haunts us as anything less means we are not the right one for the job.
On today's Shift Break we will be talking about how we can overcome these thoughts and help others do so as well, by shifting our mindsets about what it is that makes us the right person for the role in the coffee shop and embracing discover as one of our main acts of service.
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Welcome to Part 2 of the Coffee Fest live on the show floor interviews from Anaheim, CA 2023!
This time we are starting off with an interview with Steve Chang, Founder of Copa Vida Cafe!
Currently the owner of Copa Vida Café (10 locations) as well as it’s sister roasting company, True Beans Coffee Roasters and it’s parent, HNF & Associates, Steve Chang has been in the Food Service business for over 17 years. He loves the Specialty Coffee world and feels a calling to create community through coffee, tea, and great food.
In our conversation we talk about what it takes to open a successful coffee shop that also integrates food as well as the values and lessons that have been keys to Steve's success.
Links:
https://copa-vida.com/
Next we get to talk with Jon Ferguson of Coffee Tech Central!
Jon Ferguson has been professionally involved within the coffee industry for over 15 years. Following his first specialty coffee cupping in 2005, he established and sold a small roasting company and continued his passion as a coffee buyer and broker for several national coffee programs. During his time as a barista, roaster, business owner, green buyer, and broker, he found a passion for the tools, equipment, and technology that allows our industry to thrive.
In 2020, Ferguson established Coffee Tech Central where he focuses on espresso equipment sales, service, and support. Ferguson doesn't just sell equipment, he strongly advocates for his customers long term success through sharing industry experience, coffee knowledge and professional networking
Jon and I discuss the ins and outs of buying used equipment. This is a conversation you don't want to miss!
Links:
https://www.coffeetechcentral.com/
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Welcome to Part 1 of the Coffee Fest live on the show floor interviews from Anaheim, CA 2023!
It was a pleasure to kick things of with coffee legend and returning guest, Kenneth Davids!
Kenneth has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies in five editions. His latest book, 21st Century Coffee: A Guide, is an unprecedentedly thorough survey of specialty coffee in all of its aspects, authoritative yet engaging.
Ken’s workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents.
He is Professor Emeritus of Critical Studies at the California College of the Arts in San Francisco. In 1996 he was awarded a Special Achievement Award for Outstanding Contributions to Coffee Literature by the Specialty Coffee Association of America.
In our conversation we discuss emerging coffee processing, the evolution of consumer coffee culture and the inevitable adoption and accessibility of experimental coffee.
Links:
Next we here from Madeleine Longoria Garcia of Pacific Coffee Research!
Madeleine is an owner of Pacific Coffee Research - a coffee roastery, education center, and consulting company based in Kailua Kona, Hawaiʻi. She has worked in coffee since 2010, filling a myriad of roles from barista to cafe manager to coffee picker! With Hawaiʻi as her home since 2014, she is active in the local coffee community as a committee chair with the Hawaiʻi Coffee Association and board member of the Synergistic Hawaiʻi Agriculture Council. Madeleine believes access to information and education is at the core of building a more resilient coffee industry.
We chat with Madeleine about the need for quality control programs both in the wider industry and right in your own coffee shop. This is a very useful conversation if you want to see your consistency and quality improve dramatically.
Links:
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In the face of necessary reality checks and the inherent ups and downs of starting and running a coffee shop, there must always exist the foundational idea that "You can do this" and "It is possible". That belief in possibility is what drives today's guest whoI am honored to call a good friend, Michael Ryan of Threadbare Coffee Consulting.
Michael is a published author, international speaker, and Certified Business Coach. He is a Licensed Q Grader, SCA Certified Instructor, and Level 1 Wine Sommelier. He is also a Certified Health & Wellness Coach.
Michael has over 13 years of experience in the coffee industry during which he has worked everywhere from the headquarters of Starbucks to local coffee companies. He spent 8 years as the Operations Manager for a multi-location cafe + roastery that was doing $5MM+ in annual revenue.
Michael has been working with clients doing training, coaching, and consulting. His clients have included startups, importers, roasters, cafes, and companies doing all of the above.
Michael is an expert in building a healthy cafe + roastery business that takes great care of people, starting with the owner.
In our conversation we talk about Ryan's work to help people build great businesses and what the key principles and practices are to achieve success and fulfillment in the process.
Links:
https://threadbarecoffeeconsulting.com/
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Key Holder Coaching Group is launching in September!
🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5 coffee shop owners.
🔑 We will meet together 2x per month for 2 hours over a 6 month period.
🔑 This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business.
🔑 In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives.
🔑 Key Holder Coaching members will have access to each other via the Signal app as well.
I am very excited to begin what I believe will be the first of many groups!
CLICK HERE to fill out the application to join the group
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Early on in the podcast (2019) I had Maxwell on to tell the story of Narrative and then 3 more times since then to discuss deeper topics related to running a great shop, dealing with challenges, and tools to success. I have known him for over a decade and believe he channels the kind of character and values the entire industry should aspire to.
Recently Maxwell made the decision to sell his ground breaking cafe, Narrative Coffee, to one of his long time baristas (Alex Sciarrotta...Himself an awesome leader and example) and move across the country to embark on a journey into the next chapter of his coffee career helping people open and run great coffee shops with Threadbare Coffee Consulting.
In this discussion of Maxwell's final chapter with Narrative we talk about what led to this decision, values that guide him, what he is most proud of after 7 years of Narrative Coffee, his thoughts on what is key for cafe owners today to focus on, and what have is doing now as a coach with Threadbare.
I am honored to have been able to feature Maxwell's story on this show and hope you are inspired by this and the other conversations we have had the pleasure of having with Maxwell.
Links:
www.threadbarecoffeeconsulting.com
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What would you think if you went to a sit down restaurant an hour before close where, after seating you, they brought your food out in doggie bags "because we are closing soon and we don't want to have to do dishes". My guess is that it would seem pretty strange and even antithetical to the experience you were expecting. Hospitality is about serving people something that fulfills the promise our marketing makes to them. More than that it is about having a disposition of creativity, innovation, and focus on serving others above serving ourselves. Unless, of course, if it is inconvenient or means more dishes right?
Today on Shift Break we are not just talking about the common situation of for here order being made to-go to save work for staff whose job is allegedly to serve people, but what this practice tells us about the state of service in the average cafe and how we can correct it.
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While culture is a needed focus, today it has become the hottest buzz word that can mean almost anything. What is most useful these days as we rightly focus on culture is a lens through which to view it that brings clarity and helps guide us to take action in ways that serve our staff and ultimately the business.
Way back in the KTTS archives we had an interview with Stan Slap, author of one of my most recommended books, “Under the Hood : Fire up and Fine-tune your Employee Culture”
This book and Stan's perspectives are critical to understanding where we stand and how to work together to achieve great things.
Stan is the founder and CEO of SLAP company and has spent the last 3 decades specializing in achieving fierce support from manager, employee and customer cultures. They believe within each of these groups there is one problem that has the biggest impact on the enterprise and one solution that is most valuable, coveted and elusive. The SLAP company has cracked the code on these problems and their solutions are highest rated in many of the world's highest rated companies. They are currently working in 44 countries countries and ahave achieved amazing results in employee culture at companies like Oracle, CNN, Timewarner, Google, Starbucks, eBay, Viacom, and Microsoft among many others.
In this episode you will learn about:
Links:
Key Holder Coaching Group is launching in September!
🔑 Key Holder Coaching Groups will be hosted by myself and consist of a curated group of 5 coffee shop owners.
🔑 We will meet together 2x per month for 2 hours over a 6 month period.
🔑 This structured group will allow each member to have multiple hot seat opportunities to present specific issues to the group and gain insight, feedback and direction to help them develop themselves, their people, and their business.
🔑 In addition we will be consistently updated on each others progress and have opportunity to speak into each others lives.
🔑 Key Holder Coaching members will have access to each other via the Signal app as well.
I am very excited to begin what I believe will be the first of many groups!
CLICK HERE to fill out the application to join the group
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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:
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
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.
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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!
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
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
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Priorities and Deep Thankfulness
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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:
Links:
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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:
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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.
Visit our Sponsors!!!
The best espresso machines in the world!
Custom branded mobile apps for your shop!