Explorez tous les épisodes du podcast Keys To The Shop : Equipping Coffee Shop Leaders
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| SHIFT BREAK! How Does Your Staff Know They Are Doing a Good Job? | 06 Nov 2025 | 00:11:31 | |
In our world of coffee shops we feel if we can get through the day without too many disasters or fires that we are doing well. The people we put into various roles adopt a similar mindset of avoidance of bad is equal to accomplishing good. but when you reflect back on your day and even career, when you have this mindset you are left with a bag full of air. No substance to show you did a good job because none of us were identifying and work toward specifics, we were working to avoid problems and accept vague generalities. Related Episodes:
CONSULTING + COACHING 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 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 | |||
| 570: Myths Baristas Believe Part 1 | 04 Nov 2025 | 00:52:19 | |
At this show we believe that the onus for setting people up for success and being the chief servant of those above them is squarely on the leader or owner of the cafe. they have more power, say, and responsibility. With that said we must not pretend that they are the only ones who have power, authority, influence or responsibility. Baristas also have these things and how well they do in their career or how good they feel about the work they do is in no small part based on stewarding the things they have taken on when choosing to represent the coffee, the company, and the well being of their co-workers and guest. How well a barista does here can determine what future leadership in cafes looks like. But there are some beliefs we need to address. We cover:
Related episodes:
KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! 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 of book a free call now: https://calendly.com/chrisdeferio/30min
SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! The world loves plant based beverages and baristas love the Barista Series!
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| SHIFT BREAK! Don't Overwhelm Your Managers | 08 Oct 2025 | 00:09:42 | |
Sharing is caring!...but when you overshare with your managers it can easily be the opposite. You have a lot on your mind and often not a lot of people to share it with. The closest person is most often the manager or GM and they "get" to hear all about your plans, hopes, crazy ideas etc. Feels good for you, but for them it can be a huge burden that distracts them from their main work. Today on Shift Break we will be talking about why oversharing is a trap that should be avoided and what your discourse and relationship to your management team should look like to avoid burnout, overwhelm, distraction, and confusion.
HIRE KTTS CONSULTING AND COACHING! 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 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
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| 521: Founder Friday! w/ Bow Smith of Rowan Coffee, Asheville, NC | 30 Jan 2025 | 00:48:45 | |
Coffee shops are created through intention and reflect the values and often the personality of first the ones who begin them, and then those who work in them and the community that makes it their regular destination. There is a mix of service and transaction, with various layers of relationship built on trust. Today on Founder Friday we explore the story of one coffee shop and roastery that does a great job embodying these elements to serve both the locals and tourists with warmth and provide a sustainable and fulfilling vocation for their staff. Thrilled to welcome to the show, Bow Smith of Rowan Coffee! Bow Smith is a coffee professional in Asheville, NC with nearly a decade of experience of barista work, roasting, and cafe management. Smith founded Rowan Coffee in 2020 with the goal of building a cafe and roastery grounded in integrity, hospitality, and creativity, while fostering fulfilling and lasting coffee careers. In this conversation we talk about:
Links:
Related and recommended episodes:
ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march!
Click below to fill out your application now! KEY HOLDER COACHING APPLICATION
INTERESTED IN 1:1 CONSULTING AND COACHING? 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 of book a free call now: https://calendly.com/chrisdeferio/30min Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! The world loves plant based beverages and baristas love the Barista Series!
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| 055 : Jared Truby of Cat & Cloud Coffee / Keys to Personal Growth & Development : Talking about personal development, learning from outside resources, vulnerability, striving for greatness, in barista and coffee work | 31 Oct 2017 | 00:57:59 | |
Pursuing personal growth and development is one of the cornerstones of success and fulfillment in work and in life. Often we can get into such a rhythm of the day-to-day at work that we forget that there is a whole world of resources at our finger tips. Jared Truby of Cat and Cloud Coffee talks with us today about how seeking personal development with tenacity and purpose has helped shape his life and gives key tips and insights on how we can more effectively pursue personal development through studying outside resources and maximizing our present opportunities. Who we are in the future depends on the decisions and we make everyday. It is my hope the this episode will help motivate you to take the reigns of your career and bring you closer to your goals. Enjoy! Links:
Books Recommended: "Getting Naked" by Patrick Lincionni | |||
| 054 : Founder Friday! w/ Nathan Quillo / Quills Coffee | 27 Oct 2017 | 01:16:45 | |
Welcome to another Founder Friday! We are talking with Nathan Quillo, Founder of Quills Coffee. You will get to learn about the methods, values, and vision that makes Quills Coffee tick / The importance of buy-in and communication / What are some of the keys to their success / and the three things Nathan think every owner should do. This was a fun talk and Nathan offers up some really great tools and perspective that I think you will be greatly helped by.
ATTENTION!!! Please Consider donating to The Memorial Fund for Quills Barista Francis Feeney: Link: Gofundme
Links: www.keystotheshop.com
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| 053 : Reggie Elliott : Training, Trust & Community : Trainer and industry leader, Reggie Elliott talk about his work in building community and how he builds trust as a barista trainer | 24 Oct 2017 | 01:06:15 | |
As we build our careers we take on more responsibility and authority. Building trust and helping build the community around you is a critical part of your success and how that plays out in your cafe will determine how it plays out in the industry. As a long time trainer and industry leader, Reggie Elliott has embodied these values. We get to talk about his career, how he helped build the coffee community wherever he was, how he trains baristas, and his advice for trainers, leaders, and whoever else has position of influence. Reggie is someone you should listen to. Enjoy! LINKS:
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| 052 : Solving Coworker Conflict w/ Tom Henschel : We explore tools for successful communication in the midst of conflict and difficult conversations. Expert guidelines and advice to help baristas and managers alike solve co-worker conflict | 17 Oct 2017 | 01:12:29 | |
Conflict at work is inevitable but it does not have to take a negative turn. Hard conversations and confrontations handled well can actually enhance your relationships, the team in the cafe, and benefit our industry as a whole. This week it is an absolute privilege that we get to learn from world renowned executive coach and communications expert, Tom Henschel. In this episode Tom give us the tools and shows us how to use them to help work through both our inner and outer conflicts. I really hope you give this a couple listens and get the notes as well. Just like the conversations discussed here, skillfully handling conflict is crucial to our success. -Chris LINKS: Recommended Book: Crucial Conversations
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| 051: The Power of Design in Coffee w/ Liz Chai : Exploring the why and how of great design in your coffee business. The look and feel of your cafe/brand can be just as important as the coffee you serve and the barista serving it. | 10 Oct 2017 | 01:12:01 | |
When people experience our coffee they are left with an impression that is largely made up of what they saw. What kind of impact does design have a customer's experience of your business? What are the keys to good design? What are the first steps you need to take to assess the state of design in your business? This week we are joined by the amazing designer Liz Chai. Liz works 100% in the specialty coffee industry and shares with us what she has learned about effective design for coffee. You're going to want to listen up! Enjoy! Links:
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| 050 : Baristas Speak Vol. 2 : Interviews about the barista craft recorded live at the Kentuckian Coffee Camps Pre-lims in Louisville, KY. | 03 Oct 2017 | 01:08:13 | |
It's the 50th Episode of Keys to the Shop and I had the opportunity to interview 5 people live at the Kentuckiana Coffee Champs Pre-lims this past weekend. In this 2nd edition of Baristas Speak Nathan Quillo, Sam Miers, Cimara Dunn, Matt Park, and Rita Kaminsky join me to give their thoughts on the role of the barista, lessons they have learned, and advice to current and future baristas all of which you will definitely want to hear. Let me just say...Thank you for listening to Keys to the Shop! 50 episodes later and there is still so much to talk about. It's been great to grow and learn along with you and I'm looking forward to what the next 50 holds! Links: - Nathan Quillo / Quills Coffee - Rita Kaminsky / Snowdrift Coffee & Workspace
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| 049 : Founder Friday! w/ Jason Card of Journeyman Coffee / Building a community, barista practice, slow growth, entrepreneurship, servant leadership | 29 Sep 2017 | 00:42:03 | |
Are you wanting to start something in your town based a shared passion for coffee? Do you want to invest more into your existing community and want some tips from a seasoned pro? Today's guest will address those question and more. Jason Card is the founder of Journeyman Coffee in Tallahassee, FL and in today's Founder Friday episode we get to talk with him about building community where there is none, founding Journeyman, the importance of enthusiasm, humility, and lessons he has learned along his journey. Jason is such a wise soul and I hope you find this conversation helpful and inspiring. Enjoy!
LINKS:
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| 048 : U.S. Cup Tasters Champion, Steve Cuevas : How to taste coffee / developing your palate / talk to customers about coffee / challenge yourself to learn gain wider perspective | 26 Sep 2017 | 01:05:33 | |
Steve Cuevas of Black Oak Coffee Roasters is the 2017 U.S. Cup Tasters Champion and he is here to here to talk to us about learning to taste, tips for developing your palate, and talking to customers about coffee with confidence, and empathy. His approach to cupping and communicating about coffee to consumers is generous and refreshing and will inspire you to expand your approach too. Enjoy! LINKS: Instagram: @dreadfulvegan Episodes Mentioned: | |||
| 047 : Mastering Latte Art / Some of the world's best latte masters share their expert advice for improving your latte art skills, your mentality toward improvement and focus, and growing as a coffee professional | 19 Sep 2017 | 01:26:51 | |
Ah Latte art...that ubiquitous often ill used symbol of specialty coffee in the eye of the consumer and to the professional both a creative outlet and a seal given to a well made drink. This week we sit down to talk all about latte art with four accomplished latte artists: Jibbi Little, Antoine Franklin, Kenny Smith, and Christopher "Nicely" Alameda. They share their origin story, what latte art means to them and how it's changed over the years, some of the dangers that obsession w/ latte art poses, and advice for how we can improve our art and grow as professionals in the cafe. I absolutely loved hearing their insights and perspectives and I would bet money you will too! Enjoy! Links: Jibbi Little Antoine Franklin Kenny Smith Nicely | |||
| 046 : Death by Comparison : How we practice it and ways to avoid getting caught up in comparisons that have huge negative consequences on your barista/coffee career. | 12 Sep 2017 | 00:35:39 | |
In the coffee world, like anywhere else, we love to compare ourselves to other baristas, managers, owners etc. and see how we stack up. Often this can lead to stress, worry, depression, lack of clarity, wasted energy, loss of opportunity, and many other negative consequences. In today's episode we explore some of the ways negative comparisons can damage your shop and your career and ways to avoid getting caught in the comparison trap. "Comparison is the death of joy" -Mark Twain LINKS: Episode 08: Finding Joy in Coffee / Nathanael May https://bloomerang.co/blog/what-is-your-nonprofits-return-on-mission/ | |||
| SHIFT BREAK! The Two Kinds of Margin You Need in the Cafe | 28 Jan 2025 | 00:12:52 | |
We all know that in order for a business to be sustainable, it has to be profitable. We need financial margin in order to deal with the unexpected expenses and events, provide opportunities for others, fund growth as needed, and yes, pay ourselves! But what other kinds of margin are there in the cafe that can be just as important? Today on Shift Break we will be talking about why you need to maintain margin both in you finances and also with your energy and focus. In order to even begin benefiting from a thriving coffee shop, you and your people need to personally thrive. Be sure to listen to the episodes linked below... Related episodes:
ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march! Click below to fill out your application now! KEY HOLDER COACHING APPLICATION
INTERESTED IN CONSULTING AND COACHING? 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 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
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| 045 : Simple, Powerful Hospitality w/ Philip Paul Tuner, Manager at Sunergos Coffee : How 3 simple steps can transform the customer experience | 05 Sep 2017 | 00:45:46 | |
Providing amazing hospitality for the guests in your shop does not have to be complicated. Today's guest, Philip Paul Turner, Manager at Sunergos Coffee, shares his 3 step approach to providing great hospitality that has become his mantra to the staff at his shop and it can transform the way you welcome people into your space. I get to work with Philip and see him put these principles into action very day and can vouch for their effectiveness. I truly know of no better example of genuine and contagious hospitality than Philip so it was great to get him to dive into the things and inspire us to achieve simple, powerful hospitality. Enjoy!
Links: Setting the Table - Danny Meyer
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| 044 : Navigating Mistakes and Failure : Best practices for overcoming the problems that we bring with us to the cafe | 29 Aug 2017 | 00:45:12 | |
Even though mistakes and failure in coffee are a normal part of the learning process they can be hard to deal with, embarrassing, and often can derail our progress. Today we talk about some best practices I have discovered from personal experience for navigating both the small and the serious failures we all have or will encounter as we continue our work in coffee. You will learn how to move through challenges, avoid surprises, recover from major failures in job performance, the importance of humility, and how to truly change a problem behavior for good, and much more. If you address these issue in the proper way they can be the most important thing that ever happens to you and your career. This episode is personally challenging as it reflects events from my history in coffee all the way up to events happening today in my work. I do hope this is useful for you for the mistakes and failures you're having to overcome. Enjoy!
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| 043 : Founder Friday! Kathy Turiano / Joe Bean Coffee Roasters / A tale of overcoming challenges, new beginnings, and building a strong team, business, and community through coffee | 25 Aug 2017 | 01:14:04 | |
This Founder Friday we talk with Kathy Turiano, Co-Owner of the award winning, Joe Bean Coffee Roasters in Rochester, NY. In this episode you will hear the epic story of how Joe Bean embraced radical change to come back from major set backs early on in the life of the business. I know you will find their example of over coming challenges, learning, collaboration, hospitality, continued exploration, and investment into their team truly inspirational. This was a phenomenal conversation! Enjoy!
LINKS: Book: | |||
| 042: Supplying and Selecting Equipment w/ Steve Rhinehart: Prima Coffee | 22 Aug 2017 | 01:13:31 | |
There are many hands that contribute to specialty coffee ecosystem. In addition to farmers, green coffee importers and roasters supplying our shops we all rely on specialty coffee equipment suppliers to get the gear we need to make great coffee. Just like sourcing great coffee, the best suppliers are very particular with what they stock and offer. Today to explore that process further we get to talk with Steve Reinhart, Brand Manager for our sponsor on Keys to the Shop, Prima Coffee. Steve talks with us about his journey into coffee, and his role in product curation and testing. We also get to learn the history of Prima Coffee and how empathy drives their company culture. Lastly Steve tells us what he believes are the top three things that we should be considering before purchasing equipment. Wise words there for sure. Enjoy! LINKS:
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| 041 : Standing for the Art of Coffee w/ Luke Adams : Standart Magazine's Content Director : Elevating coffee writing, telling the stories of coffee, curating great content, the future of specialty coffee, barista culture, cafe experience, diversity | 15 Aug 2017 | 00:54:36 | |
One of the best places we can go to gain inspiration, be educated, find insight, and experience life in a different and deeper way is printed page. In the midst of an endless sea of available content, Standart Magazine stands out as a leader in this arena for specialty coffee. Content Director for Standart Magazine, Luke Adams, talks to us this week about the philosophy and process behind curating the excellent writing and content that makes Standart unique and impactful. We talk about the future of coffee, parallels between great writing and a great cafe experience, among many other things. I believe this will help inspire you to greater heights in your career and hopefully to pursue the kind of learning and engagement with different ideas all around us that will help shape you and our industry for the better. Enjoy!
LINKS:
www.keystotheshop.com | |||
| 040 : Pour over & Batch Brew Pt. 2 w/ Ryan Soeder : Exploring the pros, cons, and important guidelines for successfully in implementing both coffee brewing methods in our cafe | 08 Aug 2017 | 01:16:38 | |
Pour over & batch brew. Each method of brewing has it's strengths and weaknesses and depending on what message you want to communicate in your shop you will likely find one to be better suited to assist you in that cause. Today in Part 2 of our discussion, Ryan Soeder breaks down the pros and cons of each method along a frame work of Labor, Training, Speed, Aesthetics, Equipment cost, and Waste. Along with this he sets out some important ground rules for implementing each method into the cafe. There are a lot of great insights and tools discussed here. Enjoy!
Links Shops mentioned
Ryan's Glass Work
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| 039 : Lessons From the Restaurant Industry w/ Eric Cattiatore : The 6 traits of the most successful restaurant professionals and how we can apply them to our career in coffee | 01 Aug 2017 | 00:58:43 | |
Eric Cacciatore is the host of the #1 Podcast for the restaurant industry, Restaurant Unstoppable! A podcast that brings together some of the best and most successful hospitality professionals and seeks to draw out wisdom, advice, and insights to help us also be successful in our hospitality careers. In this weeks show Eric is sharing with us the top 6 things that he has seen as the common traits and actions between the over 300 professionals he has interviewed. Whether you are a barista, manager, owner, or trainer we can definitely learn something from the restaurant world that can help us in our coffee careers. You will leave this episode feeling inspired, energized, and Unstoppable! LINKS: Resources/ restaurants/Chefs Mentioned: | |||
| 038 : Founder Friday! Narrative Coffee Pt 2 w/ Maxwell Mooney : After the opening...Hospitality, community, cupping coffee, hiring, and cultivating the vision | 28 Jul 2017 | 00:47:54 | |
He's Back!!! Maxwell last joined us on the show back in February 23rd on episode #11 before the opening of his first brick-and-mortar space for his company, Narrative Coffee. It's been 4 1/2 months and Narrative has had their soft opening, grand opening, and Maxwell has learned a lot through the process. Now he is back on the show to give us a glimpse into his first couple months being open for business and how it is shaping him, his staff, and his community. I know you will enjoy Part 2 Narrative Coffee's Story! LINKS:
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| 037 : Chocolate & Coffee w/ Brian Beyke : Understanding craft chocolate, it's similarity to specialty coffee, and how we can take the next step to learn about and offer better chocolate in the cafe | 25 Jul 2017 | 01:16:49 | |
Chocolate and coffee seem to be made for each other! Whether you are having a simple well made mocha or pairing a bar with a single origin espresso, chocolate can compliment, enhance, and make more accessible the specialty coffee we serve. Yet, as much as we know about coffee, we tend to fall short when it comes to this very important part of our shops menu and offerings. This week we are talking with coffee pro and chocolate enthusiast, Brian Beyke to help us understand the world of craft chocolate and how we can make steps to level up our chocolate offerings in the cafe to better compliment the coffee we are so proud of. I learned a lot in this chat and I know you will too! Enjoy! Brian is the Director of Digital Sales, Marketing, and Communications for Quills Coffee in Louisville, KY. He is also a co-host of both the I Brew My Own Coffee Podcast and Unwrapped - A Conversation About Chocolate podcasts. LINKS: Craft Chocolate Makers Mentioned: VISIT OUR SPONSOR!
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| 036 : A Conversation w/ Hidenori Izaki / 2014 World Barista Champion : Japanese coffee culture / Barista training / The importance of failure / Keeping a clean cafe / Listening to and serving the consumer | 18 Jul 2017 | 01:02:15 | |
This week we get to chat with 2014 World Barista Champion from Japan, Hide Izaki! We talk about his path to the WBC, the distinctive traits of the Japanese coffee culture, what has he learned and experienced in his travels , the importance of failure, what is his #1 piece of advice to baristas, and how we can build our industry by listening t the consumer. It was such an honor to have Hide on the show and I know you will enjoy this conversation as much as I did! LINKS
Cafe's Mentioned:
Visit Our Sponsor, PRIMA COFFEE! | |||
| 520: Tips For Great Workflow and Bar Presence | 27 Jan 2025 | 00:40:00 | |
Workflow and bar presence are the necessary foundation on which coffee shines. Lately I have been doing a lot of cafe design and training work. One of the central themes of training and design is that both the space and the people using it are effective in their role. Once the bar is built, it falls on us to bring it to life with our actions. Having a great bar presence and workflow is not just about efficiency, it is part of the substance of what our businesses are built on and without it, we are frustrated and held back in our ability to receive and give a great experience in the coffee shop. Today I want to share with you some tips on how you can conduct yourself and train your team to have workflow that works and a presence behind the bar that keeps you in control, confident, and able to communicate to the customer what you intend to communicate, not the desperate and frenetic feeling we tend to broadcast when or shops are busy. Coffee and coffee people's success both rely on professionals to dial in their tools AND themselves to produce something of worth that grows in demand and sustains the whole. How we work matters and I hope today's episode helps! Related episodes:
ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march!
Click below to fill out your application now! KEY HOLDER COACHING APPLICATION
INTERESTED IN 1:1 CONSULTING AND COACHING? 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 of book a free call now: https://calendly.com/chrisdeferio/30min Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
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| 035 : The Consumer Revolution w/ Kevin Sinnott : Appreciating, learning from, and serving the specialty coffee consumer. | 11 Jul 2017 | 01:11:36 | |
We are in a Consumer Revolution! The home barista - coffee brewer- coffee drinker makes up 70% of coffee consumed in the U.S. and has access to a lot of great information, training materials, resources, and gear to help them get a truly great cup of coffee. Unfortunately, there is still a lot of misinformation and bad gear out there making it hard for consumers to consistently get the best we have to offer in specialty coffee. Never fear! Today we talk with the founder of the world's first consumer coffee festival "Coffee Con", and author of "The Art and Craft of Coffee" Kevin Sinnott! Kevin has made it his job for over 2 decades to bridge the gap between the consumer and specialty coffee through writing about coffee, reviewing and recommending gear to the home enthusiast, and now bringing pros and consumer together at his ground breaking event, Coffee Con. We talk about how Kevin came to be an ambassador to the coffee enthusiast, the perspective of the consumer, and how we who work as professionals can better serve them in or shops. LINKS: Kevin's Book: The Art and Craft of Coffee Related KTTS Episodes: Episode 19: 10 Reasons to Love the Customer Episode 30: Matching Your Service to Your Quality w/ Casey Underkofler
VISIT OUR SPONSOR FOR GREAT GEAR!
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| 034 : Pour Over & Batch Brew w/ Ryan Soeder | 04 Jul 2017 | 00:54:22 | |
Pour over coffee is often seen as a sign that you take coffee seriously. It implies a level of quality not usually reserved for plain ol' batch brew. Batch brew is seen as a bit more pedestrian. Customers may even assume that, compared to pour over, batch brew is inferior in quality. The truth? It all depends. Today we take the red pill with past guest Mr. Ryan Soeder, Q.C. & Barista Trainer at Sunergos Coffee! We discuss the variables, circumstances , and processes involved in making decisions about both methods as it relates to your shop and the message you send to your customers. Enjoy! LINKS: Related Episode: 002: Master Your Workflow Ryan on Instagram @ryansoeder
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| 033 : Founder Friday! w/ Katie Startzman / Owner of Native Bagel Co. Berea, KY | 30 Jun 2017 | 00:51:03 | |
On this edition of Founder Friday we go to a small town in rural Kentucky to hear about Katie Startzman's venture into bagels, coffee, and the adventures of business ownership! You will leave this conversation energized and encouraged as she shares the details of how she made her vision a reality in Berea, KY. We talk about hiring, researching your business ideas, how to be ok with spending money, and a lot more. I know you are going to get something valuable form this conversation. Enjoy!
Links:
Related Episodes:
Resources Mentioned:
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| 032 : Making Order Out of Chaos: Dealing with Groups Ordering in the Cafe | 27 Jun 2017 | 00:40:10 | |
Fear, frustration, stress...we all have experienced one or more of these feelings when we deal with groups in the cafe. Be they a family, friends, or study group we can sometimes have trouble managing the group dynamic and the chaos that can often accompany it. In spite of all this though the group does not represent a hurdle to jump over But an opportunity to embrace! On todays show we answer a question sent in by a KTTS listener on how to effectively manage this very thing. Be prepared to walk away empowered to view groups in a new light. Enjoy!
Books recommended: - Setting the Table: Danny Meyer Related Episodes: - Ep: 030: Casey Underkoffler / Matching Your Service to Your Quality | |||
| 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career | 20 Jun 2017 | 00:44:59 | |
Being a new barista can be both very exciting and VERY stressful. There is an almost never ending list of policies, recipes, practices, and rules that make up this new work of cafe service you are now immersed in. On today's show you and I talk about some essential tips that will help you not only navigate you first few weeks on the bar but advice that will help guide you throughout your entire career. If you are a manager this episode is great to share with your new staff and even some of your veteran employees. Enjoy! -Chris
Resources mentioned LINKS:
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| 030 : Casey Underkofler : Matching Your Service to Your Quality : How to manage and control the critical details of coffee service so both the experience and the quality are excellent | 13 Jun 2017 | 00:57:48 | |
In coffee service we pour over the details of the coffee's quality in great detail. Often though we can over look the details that make up a complete coffee experience. The way customers experience our coffee, in no small part depends on how we have looked after the fine points of service in how we present the ourselves, space, and the coffee itself. Today we talk with Casey Underkofler, Assistant General Manager at The Bachelor Farmer Cafe in Minneapolis, MN to get some practical and actionable tips on how we can match our service to our quality. Enjoy! Links for this Episode:
Barista Magazine Article: All the Little Things (Search the April/May Issue)
Related Episodes: KTTS 007 : 4 Keys to an Effective Checklist KTTS 016 : Raising the Bar on Your Customer Service / Michael Butterworth
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| 029 : Heather Perry : How the New SCA Benefits Retail : A conversation with Specialty Coffee Association Vice President, Heather Perry | 06 Jun 2017 | 00:58:29 | |
The SCAA (Specialty Coffee Association of America) and the SCAE (Specialty Coffee Association of Europe) have recently merged to form the SCA (Specialty Coffee Association) but what does that mean for those of use who work in retail? What are the plans and goals of the SCA when it comes to their retail members? Is joining the Association something you should do for yourself or for your business and staff? In this week's episode we talk with SCA Vice President Heather Perry to get more details about what to expect and how we might participate. I believe you will gain a lot of clarity from this episode as Heather lays out all that has been going on and what is in store. Enjoy! Heather Perry, Vice President of the SCA, is also a 2 Time U.S. Barista Champion and 2nd Place world Barista Championship finalist. She is Vice President of Klatch Coffee, a 20 year old California based roaster/retailer and has served in association leadership positions for over 12 years. Helpful Links: Heather's Email: Heather@klatchroasting.com Ellie Hudson's Email: ellieh@sca.coffee https://sca.coffee/education-1/
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| 028 : Why it's OK to be the Boss w/ Bruce Tulgan : A guide for defining and fighting the under-management epidemic in your so you can be the manager your baristas, staff, and shop need. | 30 May 2017 | 00:51:28 | |
Today we are talking with noted author, speaker, and researcher, Bruce Tulgan about his powerful book, "It's Ok to be the Boss". We talk about the myths that managers believe that lead to what Bruce calls "The Under-Management Epidemic" and the very practical and simple solutions we can employ to become a great boss, truly empower our people, gain clarity, and create a great work culture at your coffee bar. This book has had a huge impact on me and I know you will also be impacted and pushed toward being a great boss. I hope this interview is on,y the beginning for you. Enjoy! LINKS:
RELATED/MENTIONED EPISODES: KTTS 021: How to Leverage Your Performance Review
KTTS 003:Pete Licata:The role Of Mentorship in Specialty Coffee Resources: www.keystotheshop.com
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| 027 : Founder Friday! Chelsey Walker-Watson / Slate Coffee Roasters | 26 May 2017 | 01:03:24 | |
It's Founder Friday #5 !!! Today we get to talk with Chelsey Walker-Watson, co-owner of Slate Coffee Roasters / a family owned roaster/ retailer in Seattle, Washington. We discuss her amazing 2nd place U.S. Brewers Cup Competition routine, How she got into the coffee industry, the story of Slate Coffee, how they run things, their expansion, and the values that drive them. Slate is a true gem in the coffee industry and after hearing from Chelsey today you will no doubt be encouraged and also be looking for an excuse to go out and visit their shops for more inspiration. Enjoy!
Instagram: @slatecoffee Chelsey's Brewers Cup Routine is at 9min 40sec in HERE
Episodes Mentioned: The Coffeetographer: http://www.keystotheshop.com/podcasts/24-2/
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| 026 : What Your Roaster Wants You to Know w/ U.S. Roasting Champion Mark Michaelson | 23 May 2017 | 00:57:56 | |
Roasters are the heart beat of specialty coffee. They transform the fruit of so many peoples labor into the coffees we know and love. Today we get to hear from none other than the new U.S. roasting Champion himself, Mar Michaelson! Mark is the Head Roaster at Onyx Coffee Lab in NW Arkansas and in this episode he shares about his origin story, his competition experience, and then we talk about 5 things he want us to know from his perspective as a roaster. Such a great conversation and i know you will appreciate roasters even more. Enjoy!
LINKS:
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| SHIFT BREAK! Cortado Confusion | 22 Jan 2025 | 00:12:52 | |
As most of you know, Starbucks has once again coopted a traditional drink and introduced it to their menu as a part of their "Back to Starbucks" campaign. The cortado, a 4 oz espresso and milk drink originating in Spain, has been a staple menu item in specialty coffee for decades. Only now it appears on the Starbucks menu as an 8oz drink. Of course we are all bracing for the wave of customers requesting a Starbucks fun-house- mirror version of this drink, much like the macchiato. But there is a whole lot more to discuss than just the bizarro versions of drinks we have to navigate. Today on Shift Break we will be talking about why this attempt at winning back trust with new drinks and branding efforts is a hollow but very familiar practice not reserved only for corporate giants who have lost their way. We too engage in this activity more than we'd care to admit. Let's go beyond the commiseration and talk about what we can learn from this moment in coffee and use it for the greater good Related episodes:
ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in March 2025!
Click below to fill out your application now! KEY HOLDER COACHING APPLICATION
INTERESTED IN CONSULTING AND COACHING? 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 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
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| 025 : Dave Stachowiak / Mastering the Art of Training : Coaching, leadership, education, and how to communicate your coffee and barista knowledge so it sticks | 16 May 2017 | 01:07:18 | |
Training. At some point in your coffee career you will be called on to train or teach in some form. As well as we might know the craft of coffee, it is often the case that we struggle to find the best way to teach that craft. If you are at all interested in learning how to become a better trainer or educator then this show is going to prove indispensable. To help us explore these things I am thrilled to welcome Dave Stachowiak of the Award winning podcast: Coaching for Leaders to the Show! We talk about the difference between knowing a skill -vs- teaching it, insights to help you develop yourself as a leader, and 5 steps that provide a framework that will help you master the art of training! Daves Website: Episodes related to this:
Books: The Coaching Habit by Michael Bungay Stainer The Power of Habit by Charles Duhigg
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| 024 : Chermelle D. Edwards, The Coffeetographer : Documenting art and culture through the lens of Specialty Coffee. Barista culture, consumer experience, movements in coffee culture | 09 May 2017 | 00:44:56 | |
Cheremelle D. Edwards, Founder of "The Coffeetographer" joins us today to talk about all she has learned and observed through her work documenting arts and culture through the lens of specialty coffee. We talk about the critical role of the small independent cafes, her favorite experiences, what she sees as the future of specialty coffee culture, and what we should focus on to continually provide a great specialty experience in our shops. As she says on her sight, Chermelle loves coffee, but she loves coffee shops even more & I know you're going to love this conversation! Enjoy! Chermelle Links:
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| 023 : U.S. Barista Champion, KYLE RAMAGE! We chat with Kyle about his recent victory in Seattle and explore the details of his presentation, his thoughts on specialty coffee, and the lessons he's learned on the road to winning the U.S. title! | 02 May 2017 | 00:54:44 | |
Fresh off his victory in Seattle, Kyle Ramage of Mahlkonig USA took some time to talk with us about the competition. We get into the details of his routine, his drinks, his presentations message, his dry ice frozen coffee and the challenges/lessons he experienced on the road to winning the U.S. Championship title.
LINKS:
VIDEO: Kristian Klatt Heat in Grinders Christopher Hendon on "Performing an Good Experiment"
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| 022 : Founder Friday! w/ Colin Harmon of 3fe Coffee in Dublin, Ireland & author of the new book "What I Know About Running Coffee Shops" | 28 Apr 2017 | 01:02:48 | |
I am honored to welcome Colin Harmon for our 4th Founder Friday episode! Colin is a 4 time Irish Barista Champion, 4th place World Barista Championship finalist, and Owner/Founder of 3fe Coffee, one of the world's most innovative and progressive specialty coffee shops located in Dublin, Ireland. Colin is also the author of the new book, "What I Know About Running Coffee shops", a book detailing critical information and insights from colin experiences that will help you start or run a great coffee operation. Trust me, you will want to get this book. We talk about the evolution of his shop and the lessons, challenges, and rewards experienced along the way. We also dive in and discuss some of the great content form the book I know you are going to enjoy this! Links: •What I Know About Running Coffee Shops
Notes Can be found at: | |||
| 021 : How to Leverage Your Performance Review : 7 Tips for how a barista can make to most out of the review process | 25 Apr 2017 | 00:35:55 | |
Reviews can be a great experience. They can also be frustrating and challenging. They key is in how you go into the review and how you respond to the feedback given. Today we will cover 7 tips that will help you leverage the review to your professional advantage. Performance reviews are a great opportunity for growth and to gain gain clarity on where you are in your career. I hope these 7 tips are helpful to you! Enjoy! Links: Notes
"Setting the Table" by Danny Meyer
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| 020 : Joe Marrocco : Transparency, Origin Knowledge, and Your Shop : How to approach and apply coffee origin information to enhance and not detract from the cafe experience | 18 Apr 2017 | 00:58:23 | |
There is a lot of farm information available to us today in coffee. The question is how do we use that information & what is the line between overloading the customer and enhancing their experience? What purpose does all this knowledge serve? Today Joe Marrocco of Coffee Imports helps us not only answer these questions but also talks about the relationship between the cafe, the producer, and everything in between.
Joe Marrocco has been working in Specialty Coffee since 2005, where he started at a small, but mighty, café in southeast Missouri. Joe has been a barista, a café manager, a roaster, an educator, a leader in the Barista Guild of America, a barista competitor, a BBQ judge, a server and expeditor, and many more things both in and out of coffee. Basically, he loves the service industry, coffee, food, and people. He is also a husband of nearly 15 years, and the father of two. He is the Sr. Sales Associate and Director of Education at Café Imports, Educator in collaboration with Mill City Roasters, Co-host of the Opposites Extract Podcast, and Chair of the Membership and Communications Committee on the Roasters Guild Executive Council. Insta and Twitter: @roasterjoe Email: joe@cafeimports.com | |||
| 019 : 10 Reasons to Love the Customer : Lists of what baristas "Hate" abound. What do we love? Here's a list of things that we should love about our customers. | 11 Apr 2017 | 00:33:22 | |
What do you think of when you think of "The Customer"? All too often it brings to mind annoyance, challenges, irritation, and even anger. I recently read an old article that was being newly shared around social media that was the catalyst for this episode. Tons of lists exist stating what we baristas "hate" about customers but what is it that we love about them? We will go much farther in our careers if apply a little charitable assumption to the ones who make our work possible. You may not own the business but taking a posture of ownership when it comes to how you perceive the customer will set you up for success in the future. A and today I want talk about 10 reasons to love the customer! If you have more things to add that you love about your customers tell us on Twitter using the hashtag #lovemycustomers Visit our Sponsor! Notes: www.keystotheshop.com/resources The Article: http://www.wweek.com/restaurants/2016/11/09/10-reasons-your-barista-hates-you/ Cool reaction to the piece: http://www.nossacoffee.com/nossablog/2016/11/11/5-reasons-your-nossa-familia-barista-loves-you-1
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| 018 : Hiring, Culture, and the Future of Your Shop | 04 Apr 2017 | 00:40:53 | |
The future of your shop depends one more than just the coffee you serve, it depends on the people you hire and how you engage and lead them. This determines how they care for each other, your customer, and your business. In this episode I present a talk I normally share at Coffee Fest where I give you tips on how you can create a culture that ensures an excellent experience for your staff and guests.
Book: It's OK to Be the Boss Related Episodes:
Send you questions to : Chris@keystotheshop.com Thanks for listening! -Chris | |||
| 017 : Founder Friday! w/ Jonathan Rubinstein of Joe Coffee : Entrepreneurship, Coffee, Business, Hiring, Barista Culture, Growth | 31 Mar 2017 | 00:56:39 | |
Jonathan Rubinstein, President & Founder of Joe Coffee in NYC and Philadelphia joins us on the show today to talk about coffee business, Hospitality, the keys to their success in growing from 1 store in 2003 to 16 locations today, the recent investment from Danny Meyers', Union Square Hospitality Group, and the challenges and rewards that he has experienced along the way. This episode is jam packed with great stories, advice, insight, and inspiration. If you are in the coffee business (that's probably all of you) you won't want to miss this one! Don't forget to share this episode and subscribe! Show Notes will be available at : www.keystotheshop.com/resources Helpful links for Joe Coffee:
Questions, Comments? Send them to : chris@keystotheshop.com
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| 016 : w/ Michael Butterworth : Raising the Bar on Your Customer Experience | 28 Mar 2017 | 00:48:51 | |
The customer experience can make or break your cafe. There are so many seemily small things that can derail the customers enjoyment of your shop. How can we raise the bar and focus our energy on the places that really count? What are some of the main things we do that detract from an other wise great experience? Michael Butterworth , cofounder of The Coffee Compass and Director of Education at Quills Coffee in Louisville, KY talks with us about these things and more on episode 16 of Keys to the Shop! Helpful Links:
Send your thoughts to chris@keystotheshop.com
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| 519: The World of Coffee People w/ Ryan Woldt of The Coffee People Podcast | 20 Jan 2025 | 01:00:01 | |
Many, dare I say, all of us, who fell in love with coffee can trace our beginnings to a moment when something we experienced in the cup surprised us with its depth and character. It was a catalyst that set us off in the pursuit of understanding and experiencing that kind of moment again and again. People are the same. Ubiquitous en mass, until you get to know the individual and through relating their stories and experiencing their character, we are often surprised by a depth that begins to teach us that there is more to them and we can, if we allow ourselves, begin to pursue that experience again and again in our own conversations, or by providing a platform for those conversations to take place. Like a coffee house. Or in the case of today's guest, a podcast. Ryan Woldt is a Wisconsin-born author, entrepreneur, and creative maker. He is currently the producer and host of the Coffee People and Coffee Smarter podcasts and a brand ambassador for Roastar, Inc., a coffee packaging company. Ryan is a self-described creative raccoon, always reaching for the next shiny creative project to add to his current collection. Having grown up in a family restaurant, he has continued to keep a foot in the door of the hospitality space for more than three decades. His passion for collaboration overlaps with his desire to make things. He is particularly drawn to projects in the hospitality space and recently launched a coffee collaboration celebrating the language of the Midwest called Yeah, No...Yeah Coffee with Minneapolis-based roaster Relative Coffee Company. (Ryan currently lives with his wife and dog in Southern California, where he procrastinates before deadlines by drinking coffee, riding his bicycle, or reading a book.) Today we get to hear Ryan's story of hospitality, creative pursuits, personal challenge and victory, and what he has learn creating a platform for the story behind the people of coffee.
Links: Roast! West Coast Newsletter* - Signing up is the best way to support our effort. R!WC Youtube - video podcasts coming soon. 1st release 1/22/2025 Coffee People on Apple Podcasts Yeah, No...Yeah Coffee (Direct Link on Relative shop)
Related episodes:
ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar.... - LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT? - The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march!
Click below to fill out your application now! KEY HOLDER COACHING APPLICATION INTERESTED IN 1:1 CONSULTING AND COACHING? 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 of book a free call now: https://calendly.com/chrisdeferio/30min Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs! The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com
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| 015 : w/ Anne Nylander : What to do if you Don't Advance: How to take the next step in your barista / coffee career | 21 Mar 2017 | 00:43:26 | |
Sometimes, in spite of doing all the right things and taking all the right steps, advancement just does not happen. Today we talk with Anne Nylander about how to navigate the tricky terrain of leaving your job in pursuit of the next step in your career. We talk about how to bring up the topic with you boss, getting counsel from the right people, making a solid plan, how to maintain relationships throughout. Anne Nylander has been a Specialty Coffee Professional for 11 years Her experience in the industry goes from East to West Coast. She has worked as: Store manager for Joe Coffee NYC Founder, President, and Lead Consultant at TampTamp NYC BGA Executive Counsel Member and SCAA Membership Coordinator Manager at Starbucks Reserve Roastery and Tasting Room in Seattle She has launched: WWW.ANNEFNYLANDER.COM ... which is home to her consulting business
Questions/Comments: chris@keystotheshop.com
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| 014 : A Barista's Guide to Advancing: How to take full advantage of where you are and set yourself up for success in coffee | 14 Mar 2017 | 00:31:25 | |
We all want to make progress and be fulfilled in our work. For many of us though frustration in our jobs causes us to not take full advantage of our current role to help us get to where we want to be. Today we are talking about some basic (but powerful!) ways to advance and set yourself up for success in your coffee career.
Related Episodes: Ep: 12 "A Journey Into Management and Back w/ Lauren Airola"
Ep: 05 "Baristas Speak! Interviews from Coffee Champs Knoxville"
Have questions, Comments etc? Reach out to me! chris@keystotheshop.com
Some Helpful Resources: www.keystotheshop.com/resources Barista Guild of Washington State FB Group
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