Episodes
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Coffee competitions have grown to be a dominant force for how professionals and consumers alike view the role of a barista, the industry, and coffee itself. Mindsets, businesses, and the supply chain itself has been shaped by the influence of competitions and today, understanding this world is critical to understanding coffee.
To talk about this today we are joined by one of the most respected, prolific, and knowledgable WCE Competition head judges out there, Scott Conary!
As Owner of award-winning Caffe Driade, Perennial & Open Eye Café in Chapel Hill, NC; along with Wholesale Roastery Carrboro Coffee Roasters; Scott Conary has had many opportunities to travel, teach and learn about coffee production, harvest, selection, blends and trends for the last 25+ years. He is an active educator in the Industry in most all disciplines and consults for companies, restaurants, and cafes nationally & around the world while also serving as a WCE Representative and Certified Head Judge for the World Barista Championship since 2005. He has been a head Judge & Instructor for the Alliance for Coffee Excellence & the Cup of Excellence program since 2015. Scott trains Barista’s and coffee professionals as a consultant, in the U.S. and around the world, for skill, knowledge and competition.
In this episode we get to discuss competitions, judging, what makes a "good" barista, and the role these things have played and continue to play (both good and bad) in shaping the environment we operate in
We cover: The Mentorship Aspect of Competitions The Evolution of Competitions and the Role of Judges The Influence of Baristas and competitions on the Supply Chain and Public Perception of Coffee The Universal Takeaways from Competitions Defining a "Good Barista" The Importance of Connection and Care Technical Innovation and Connecting with Customers Utilizing Innovation and Making a Connection Expanding Beyond Barista Competition Aligning with Organizations and Seeking Transparency Celebrating Coffee and Affecting Change Progress through Relationships and Collaboration Getting Involved and Opening DoorsLinks:
https://carrborocoffee.com/
https://caffedriade.com/
https://openeyecafe.com/
https://www.perennial.cafe/
Instagram: @coffeescott
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
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Caring for people and their experience, both as employees and as customers, is at the heart of a successful coffee shop. In order to consistently pursue that, an operator needs to have a strong grounding of personal values that directs their decisions and helps them weather the storms of entrepreneurship. Today we are talking with someone whose mission to facilitate community, caring, and connection through coffee has been a driving force behind the success of his company.
Nick Kassouf is the founder and owner of Tru Bru Organic Coffee and Humbowl Juice bar. With la roastery and locations in Orange, CA and Laguna Hills, CA, plus Henderson, NV, Nick and his team are keeping busy providing nourishing and meaningful spaces for their guests to slow done and enjoy coffee and good company.
In the years of operating and growing the coffee business and starting the juice bar, Nick has had to grow just as much personally. Today we will be exploring the story of Tru Bru and how this family run business runs and the why behind the operations that has led to their success.
I love the focus Nick has on creating a business that delivers more than just a product but reinforces a way of life that I think we all could benefit from adopting.
We discuss:
Family History and Origins of True Brew Creating a people-first culture and focusing on hospitality Hiring and Behavioral-Based Interviewing Choosing the right people who embody the mission and values of the business Being willing to lead from the front and develop oneself in all aspects of the business Addressing toxicity and cultural challenges early on to prevent negative impacts on the business and team. Taking action and not succumbing to complacency as the key to maintaining a healthy culture and driving business growth. Why creating a caring and vibrant culture is crucial for fostering human connection in a coffee shop. Genuineness and a genuine care towards othersLinks:
https://trubrucoffee.com/
IG: @TRUBRUCOFFEE
Related episodes:
Founder Friday! Youth, Foster Care, and Human Connections Through Coffee | w/ Miah Sommer of Astute Coffee in Omaha, NE 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga’s Coffee Roasters 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles 327: Founder Friday! w/ Phuong Tran of Lava Java 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017Hire 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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If I could pick one way to absolutely decimate your culture and drive your employee's morale into the dirt, while also making your customer's squirm, it would be passive-aggressive reactionary nitpicking masquerading as leadership. I get it, you have high standards and sometimes (lots of times) you feel like pulling your hair out when you see things that don't measure up. The questions is, how can you retain a high standard while also not inadvertently publicly shaming your staff in the process?
Today on Shift break we will be talking about the scourge of nitpicking bosses, why we can veer into this self-sabotaging territory, and what steps we can take to create a healthier culture where we address issues in a people-first and patient way.
Listen to these related episodes:
398: The 5 Biggest Mistakes Coffee Shops Make Passive-Aggressive Management 331 : The 7 Deadly Sins of my CareerIn my consulting work through KTTS Consulting, management 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
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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:
107 : Kyle Glanville & Charles Babinski of G&B Coffee and Go Get em Tiger 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 219 : Building a Winning Food Program w/ Marilei Denila, Culinary R&D Manager, Go Get em Tiger 329 : How to Teach Company Values to Your Staff 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga’s Coffee Roasters 327: Founder Friday! w/ Phuong Tran of Lava JavaWant 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
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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:
427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap 426: Fostering a Culture of Continuous Improvement 414: Secret Ingredients for a Successful Coffee Shop 151 : How to Respond and React to Negative Feedback : 5 Step Process Don't Forget Relationships Passive-Aggressive ManagementIn my consulting work through KTTS Consulting, management 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
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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:
248 : The 5 Elements of Resourcing your Team 425 : Some Thoughts on Supporting Your Manager 424: Developing Menu and Hospitality Guides 057 : SOP’s FTW! Success through Standard Operating Procedures 330 : Establishing Systems in Your Coffee Shop 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee RoastersWant 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
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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 RoastersIn 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:
361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar Coffee 285 : Better Systems, Better Connections w/ Jon Ewald of RoasterTools RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee 246 : Selecting a Wholesale Coffee ProviderSubscribe to Roast Magazine!
https://www.roastmagazine.com/subscribe
Visit www.roastertools.com for the best software to help you run a roastery!
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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:
SHIFT BREAK: Wrong Fit For the Role, or Wrong Fit For Your Business? Raising Your Hiring Standard Things the Owner Can't do for You Making Yourself More Valuable 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017In my consulting work through KTTS Consulting, management 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
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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 coffeeLinks:
@cedarcoffeeroasters
@winston_douglas
www.cedarcoffeeroasters.com
www.winstondouglascoffee.com
Related episodes:
290 : Making Connections in Central Africa w/ Keith White Jr of Paraiso Trading! 410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee 119 : Barista Training Masterclass w/ 2009 WBC Champion, Gwilym Davies 282 : How to Listen to your Customers 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference 331 : The 7 Deadly Sins of my CareerHire 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
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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:
Pre-Closing Madness SHIFT BREAK : It's OK to Have Reasonable Tolerances Defining Excellence and Success You Need to Prioritize In-House Training! 248 : The 5 Elements of Resourcing your TeamIn my consulting work through KTTS Consulting, management 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
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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 futureLinks:
www.mayorgacoffee.com
@mayorgacoffee on Instagram
YouTube Video on Mayorga Coffee
Related episodes:
Sustainability Series #1 : The Farm 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research COVID-19 Focus: Perspective form Burundi w/ Jeanine Niyonzima-Aroian, JNP Coffee 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 447: Understanding the Business of Coffee w/ Maxwell Colonna-DashwoodHire 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
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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:
Pull Out The Fridge Slow is Fast? Turning Radius What Sanding Taught Me About the Cafe Refinement Process 426: Fostering a Culture of Continuous Improvement 406 : Five Ways to Immediately Improve Your Coffee QualityIn my consulting work through KTTS Consulting, management 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
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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:
063 : What Your Roaster Wants you to Know w/ Rob Hoos, Author, Modulating the Flavor Profile of Coffee RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants RoR #17 : Evolving Our Approach to Cupping w/ Charlie Habegger of Royal Coffee RoR #13 : The NORM ROAST Protocol w/ Dave Baxter ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients 395: Connecting Roasters and Producers w/ Henry Wilson of Perfect Daily Grind and The Producer Roaster Forum!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!
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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
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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:
SHIFT BREAK: Before you Expand 240 : What to do before your Build your Bar 181 : Organizational Self-Knowledge blog : Simplicity is the MVP of the Cafe 327: Founder Friday! w/ Phuong Tran of Lava Java SHIFT BREAK: Turning RadiusIn my consulting work through KTTS Consulting, management 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
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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 CoffeeLinks:
www.franke.com
Tim on IG @booksandbanjos
Related episodes:
445: EVOLUTION OF THE MACHINE-BARISTA RELATIONSHIP W/ RYAN WILLBUR OF SYNESSO COFFEE SYSTEMS 400 : The Values of Speed and Service w/ Jaime Denney of Scooter’s Coffee 263 : Founder Friday w/ Mike McFall, Co-Founder of BIGGBY Coffee! 127 : Passion and Curiosity: A conversation w/ Starbucks Global Sr. Project Manager, Major CohenHire 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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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:
448: Founder Friday! Part 1 “Switching Gears” | w/ Doug Zell of Intelligentsia and The Meteor! 387 : Innovation and Building a Better Coffee Business w/ Miranda Caldwell 179 : What you MUST Know About Employee Culture w/ Stan Slap 179 : What you MUST Know About Employee Culture w/ Stan Slap 329 : How to Teach Company Values to Your StaffHire 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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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:
313 : Coffee Education and Training w/ Michael Phillips of Blue Bottle Coffee 401 : Founder Friday! w/ Jack Benchakul of Endorffiene in Los Angeles 017 : Founder Friday w/ Jonathan Rubinstein of Joe Coffee: Entrepreneurship | Coffee Business | Hiring | Barista Culture | Growth 375 : Founder Friday! w/ Roland Horne of WatchHouse 219 : Building a Winning Food Program w/ Marilei Denila, Culinary R&D Manager, Go Get em Tiger 444: Founder Friday! w/ Julia Peixoto Peters of Peixoto Coffee, Arizona 330 : Establishing Systems in Your Coffee ShopHire 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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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 Consulting, management 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
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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 visionLinks:
Buy the book: www.scottrao.com
Follow:
https://www.instagram.com/mcolonnadashwood/
https://colonnacoffee.com/
Related episodes:
082 : Knowledge and Flavor w/ Cosimo Libardo 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 239 : 5 Best Practices for the Best Small Business w/ Henry Lopez 223 : Building a Financially Resilient Business w/ Andrew Carroll 017 : Founder Friday w/ Jonathan Rubinstein of Joe Coffee: Entrepreneurship | Coffee Business | Hiring | Barista Culture | GrowthHire 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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