So many great ideas come from conversations, trade shows, podcasts, books, and videos. Ideas and epiphanies that will make your coffee shop better and solve problems that have plagued you and your team for too long. But how do you take the first step to apply those ideas why you feel you don't have the time.
On today's episode of Shift Break we will answer frequent question I get asked when I am speaking at a conferences and with clients, how do I find the time to do these things when I am already as busy as I am?
Good news, it is simpler than you think.
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If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
We all say that guest experience is the most important thing. I would agree, but exactly what do we mean by this? In today's marketplace we are hyper focused on efficiency over effectiveness. The result is that what passes for what we believe makes a great coffee experience, is something unsustainable, ineffective, but flashy and largely based on a trend instead of truly fulfilling the core needs of a customer in our coffee shop.
Today we will be discussing what a truly meaningful guest experience needs to get right before skipping to the bells and whistles that are poor replacements for the basics done well.
In this conversation we discuss:
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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
Want a beautiful coffee shop? All your hard surface, stone, and brick needs!
Every coffee shop hosts within its walls countless stories. The life that happens on the pltform of a cafe is just breath taking. This includes stories that showcase you and your team's values in action. Wil Guidara talks about these as legends that embody the and illustrate what we are all about. Be this as it may, stories somehow do not take up very much, if any, time or attention when we onboard, train, and talk about the work with our staff
On today's episode of Shift Break we will be talking about why you need to be paying attention to the moments in your cafe that demonstrate the real life applications of the t and values you espouse. Doing this as a discipline and rhythm will both deepen your appreciation for what your cafe creates in the lives of others and make it more likely those stories continue to unfold well into your shop's future.
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Your Employee Handbook is Worthless
165: The Art of Deep Listening w/ Oscar Trimboli181 : Organizational Self-Knowledge
476: Founder Friday! The Story of Story Coffee w/ Don Niemyer of Story Coffee Co.
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
Translating coffee from one form to the next, and serving it in a way that further translates the value of that coffee into a rewarding experience for the drinker, is what the craft of coffee is all about. Today's guest has gone from translating languages to working full time in roasting and serving coffee and has some critically important insights to share from her journey.
We are talking with 2024 Brewers Cup Champion from Turkey, Nida Fetullahoğlu !
Nida has been in the coffee industry since 2017. From Ankara, Turkey, Nida had a different career before coffee where she studied english translation and interpreting in college and has translated 4 books into Turkish on different subjects. Nida started as a barista in a boutique coffee shop in Ankara and fell in love with it thanks to the people she met along her career. She has been roasting since 2020 and is currently working in Tetra N Roastery as a junior roaster. This year (2024) Nida became the Brewers' Cup Champion of Turkey this year and placed 18th in the world championship!In this conversation we discuss:
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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
Want a beautiful coffee shop? All your hard surface, stone, and brick needs!
The allure of easily producing documents and processes for your coffee shop through AI is strong. Using tools to support your business in a thoughtful way is one thing, but too many times I hear about people all but completely outsourcing the task that should be taken on by those who can create with nuance, to software.
On today's episode of Shift Break we will talk about what we lose when we use these to-good-to-be-true "solutions" and why the difficulty of creating effective systems, policies, and structures are a necessary part of growing a sustainable people-first business.
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If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
The impact of the coffee shop on the entire industry is astounding. The beauty and transcendence of a well run cafe offers excellence and care to staff and guests alike, and provides an accurate reflection and consistent channel through which people get to experience the work of farmers and all hands in the value stream. It is this idea, that the cafe is hugely consequential element in the thriving of people in coffee, that drive this podcast.
On today's episode we are reflecting on the podcasts last few years leading up to main episode 500 (actual count of all episodes is 900+!) and giving some insight and guidance into the role of cafe, how leaders need to pursue growth, and what it looks like to develop a business with integrity and relationships at the core.
Designing, planting, and cultivating a great cafe is a craft in and of itself. KTTS is here to help you along the way as you learn and grow with it.
Thank you for your support!!!
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https://www.instagram.com/artobrick/
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
Today on Founder Friday are exploring the story of Three Keys Coffee in a wonderful conversation with the founders, Kenzel and Tio Fallen!
Kenzel Fallen is Co-Founder and CEO of Three Keys Coffee. Originally from Cincinnati, OH, Kenzel received a BA in Economics from Duke University and an MBA in Finance from Rice University. After building a career as a management consultant and corporate risk manager within the banking and energy industries, she co-founded Three Keys Coffee in 2019 along with her husband, Tio Fallen. Kenzel is a Q-Arabica Grader and wears many hats for Three Keys, primarily focused on business & financial operations as well as strategic planning and growth initiatives.
Tio Fallen is Co-Founder and Director of Coffee for Three Keys Coffee. Originally from Decatur GA, Tio has a BS in Mechanical Engineering from Florida A&M University and MS in Mechanical Engineering from the University of Michigan-Ann Arbor. While working as an engineer in the energy industry, he began roasting coffee at home which soon expanded into a commercial venture that he started with his wife, Kenzel. His background in playing the trumpet for 15+ years influenced the branding and name of Three Keys, an homage to the valves of the instrument he picked up at the age of 8. He is a licensed Q-Arabica Grader and a licensed Professional Engineer (PE). Tio placed 9th overall in the 2023 US Roaster Championship Finals and 5th overall in the 2024 Finals.
Three Keys offers a more approachable and inclusive coffee experience through the sights and sounds of jazz culture, while remaining steadfastly committed to creating products that represent excellence and superior quality.
They are also focused on providing professional development opportunities for their staff and have recently opened up their first brick and mortar store, taking another step into caring for their coffee, and local community.
You are in for a treat!
We cover
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The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
Workflow on the coffee bar is one of the most important things to design when considering how we will deliver excellent service and quality to our customers. Not only is it important to design your menu first and make the café design prioritize the production of that menu but you must also create clarity of responsibility within each station of that bar.
On today's episode of Shift Break, we will be talking about some principles for setting up effective station responsibilities behind the bar so that your staff not only have the have the best chance of success in serving the customer but also in helping on another during service.
Related Episodes:
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
Small things make a big difference in the coffee shop. Trouble is, that we tend to procrastinate addressing the natural falling away of doing small things well as we get busier, and those little actions and habits that create excellence end up atrophying causing big problems that are almost untraceable back to their small source.
On today's episode I am going to be giving you 1 small things to challenge yourself to fix in 7 days. That's right, one week to fix of begin the process of fixing 10 things that, when taken care of will help customers love your business more, or when not cared for will sow seeds of doubt and resentment in your customer's minds.
Will you and your team take on the 10 things in 7 days challenge? If you do I want to hear from you. How did it go? What kinds of positive change did it create?
I'd love to shout out you and your cafe on the show.
Have fun and don't forget to listen to the below related episodes as well.
Related episodes:
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
We all work hard and face challenges in the cafe. The way we interpret the effort put in to the work of running a coffee shop will determine both the quality of the shop and our own ability to sustain our energy and effort. The truth is consistent effort is a normal and necessary investment that keeps life flowing through the business.
On today's addition of shift break we are going to follow up on our previous episode from a couple years back and add more detail and perspectives.The goal is to help clarify the difference between dysfunction and needed effort and how leaders and employees alike can embrace this work to better themselves and the shop to provide the next level of experience for the customer. This all ultimately helps the whole supply chain as we become resilient and energized to give consistent excellence in our coffee shops.
Related episodes:
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected] of book a free call now:
https://calendly.com/chrisdeferio/30min
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
The best and most revered espresso machines on the planet: www.lamarzoccousa.com
The first place you're going to see burn out in the coffee bar is in the position of management. These lucky people are not only given the task to lead the team and serve them with their role, but they are also accountable to their bosses, creating a feeling of being caught between two different groups that they have to please in their work.
Almost without fail I am asked by managers over email or at conferences some version of the same question related to being frustrated at the lack of action from their boss, or that their boss is taking actions that are frustrating to them and to the team. These folks want to figure out how to navigate these situations that can often be demoralizing and creates tension in the café.
On today's episode, I am going to answer a few questions that have been sent to me that are related to this topic in hopes of creating some clarity and giving you some insights and next steps to take if you happen to find yourself in that place.
Questions we address:
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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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