Explore every episode of the podcast Keys To The Shop : Equipping Coffee Shop Leaders
| Title | Pub. Date | Duration | |
|---|---|---|---|
| 515: 7 Areas to Pursue in the New Year | 20 Dec 2024 | 00:48:21 | |
It's that time of year where we are collectively setting our sights on both the past and the future. What will this next year of 2025 hold for you and your coffee shop? The answer to that question is that your tends to be made up of the things you focus on most. So if we want to increase our chances of experiencing good things, we need to increase our focus on what good things we would like to see. Today you and I are spending some time together to focus on 7 words / areas that I believe are worthy of your focus in the New Year. Take these words and think on them, ponder and meditate on how to bring them into your personal practice, your communication and training of staff, and your cafes operations. If you can meaningfully integrate these things into the fabric of your organization in 2025, you will definitely have a good year. We discuss and explore:
Links:
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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| SHIFT BREAK: Keeping the Shop | 24 Dec 2024 | 00:13:06 | |
Let's face it, the look, feel, and functionality of the physical coffee shop will always be an important part of showing hospitality to our guests. The issues we are faced with is one as old as time. We meticulously set up our spaces when we first open, get busy, and then slowly allow them to fall apart. We don't notice it so much because we are busy with other things, but the customers notices, and taken together, it has a dramatic impact on everything we put our hands to. Today on Shift Break we will be discussing the importance of taking very good care of your coffee shop. The space itself is a sacred one. The first place we encounter the truth of marketing claims about quality, community, specialty, excellence etc. In this new year lets determine to focus on keeping our shop as a way of keeping our promises and the first basic step in showing the hospitality we say we want to offer. Related episodes:
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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| 516: The Impact of Home Coffee Culture on the Cafe w/ Justin Piercy of Daddy Got Coffee | 30 Dec 2024 | 00:53:52 | |
How do you brew great coffee at home? That question is probably one of the most searched and asked questions that has unleashed what seems like a never ending stream of educational platforms, curated lists, videos, and blogs. It is honestly both exciting and overwhelming. The new question might actually be, "how do I make sense of all my options to make great coffee at home?" That is where today's guest, Justin Piercy of Daddy Got Coffee steps in to help. Justin Piercy is the former sound engineer, family man, coffee enthusiast, and now full time home coffee education professional behind the popular, fun, and approachable platform, Daddy Got Coffee. His work has a lot to do with creating clarity for viewers to find what works for them to enjoy the coffee they buy at our roasteries and, in turn, this helps those home enthusiast become more discerning customers of the cafe. In this interview we explore not only Justin's own story of how he came to champion home coffee education, but also how home coffee as a category has influenced cafe culture and why it has been a force for good. We discuss:
Links:
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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| SHIFT BREAK: The Delegation Dip | 01 Jan 2025 | 00:08:35 | |
Delegation is a difficult, but necessary part of growing your coffee business. It is critical in helping you grow as well. Delegation of responsibility and authority is a response to the growth of the business that, while promising to expand your organizations capacity to steward that growth, tests your resolve. That is because of what we will call the "delegation dip". Today on Shift Break we will be talking about how you can (and must!) navigate the initial dip in performance associated with delegation in order to push through to the other side where it creates higher performance, capacity, and stability in the cafe.
Related episodes:
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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| 517: Culture and Connection Through Coffee Spaces w/ Armen Alajian of Arto Brick | 06 Jan 2025 | 00:52:35 | |
The act of creating a space is the core existence of the coffee shop operator. The way we set our minds to the task of serving through selecting colors, textures, material, ingredients, and of course our words and actions. This all creates a singular experience we call a cafe. Today's guest has a deep appreciation for and experience helping people build these spaces, quite literally one brick at a time. I am so pleased to welcome to the show, Armen Alajian of Arto Brick! Armen Alajian is a self-described dreamer and maker with a passion for making and merchandising products that help others create spaces of hospitality and warmth. He co-owns and operates Arto, a handcrafted tile business based in Gardena, California, part of the greater Los Angeles area, alongside his brother, Varoujan (Vod). Through his work, Armen aims to inspire and support the creation of beautiful, welcoming environments that bring people together. An Armenian-American with roots in Egypt, Armen draws on his rich cultural heritage and lifelong dedication to faith, family, and craftsmanship. Together with his wife, Sally, he is raising eight children, attempting to instill in them a sense of responsibility, creativity, and an ownership mindset. Sally is Armen's steadfast partner in both life and purpose, supporting his vision of building meaningful connections through his work. Guided by the principle to "Set and surpass expectations", Armen combines his love for making with an unwavering focus on service. His goal is not just to build products but to build connections—creating tools for others to design spaces where people can gather, share, and thrive. In this conversation we learn about:
Links:
Related and recommended episodes:
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 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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| SHIFT BREAK: Back to the Basics | 06 Jan 2025 | 00:08:31 | |
The value proposition of a coffee shop is not a complicated one. Kind service and hospitality in a clean and well organized space serving consistently great coffee. Boooring! At least that what it seems like we must be thinking. Why else would we be so obsessed with the new and novel at the expense of mastering the basics? Today on Shift Break we will be talking about why we should always focus our best energies and focus on the basics that effectively provide guest and staff with a fulfilling experience. It's not about entertaining ourselves with novelty and complexity as though we are too cool for the basics, its about hosting and serving others through the basics.
Related episodes:
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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| 518: How to Run a Coffee Shop w/ Meaningful Hospitality | 13 Jan 2025 | 00:51:39 | |
Even with all the conversations and tools available to us around the subject of hospitality, it is easy to engage in the pursuit of it in a way that ends up not resonating and lacks meaning. We can go through the motions, inspired as we are by the example of others, and not see the magic we assumed would follow our efforts. So, what does running a coffee shop with meaningful hospitality look like? Today we are going to deep dive into this subject and breakdown for you in detail the areas, levels, and methods for engaging in and cultivating meaningful hospitality both across the bar and behind it. We cover:
This was originally a talk developed for a webinar put on by our coffee friend, Sarah Naylor of Day Break Coffee cart. See the link below to learn more about what she does! Link:
Related episodes:
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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| SHIFT BREAK: Don't Rely on Brand Identity | 15 Jan 2025 | 00:08:17 | |
Does this sound familiar? "You should shop here because we are local! ...or we support this cause! ...or we have this association!"? While our identity and associations in the community are beautiful and add depth to what customers might love about you, too often we can use these things as means to solicit support in ways that are as though we are guilt trip on people. There are many issues that arise from this that could damage not only your business but the thing you may want to support or represent. Today on Shift Break we will be talking about why no matter the nuances of your unique business, your success and value proposition needs first be the quality of how you serve in the cafe, then the nuances and details of the why will be best represented. When you get the order correct, this leads to a better chance of serving that cause and the community you want to support or reach. Related episodes:
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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| RoR #32: New Season! Should You Pre-blend Your Green Coffee or Blend Post Roast? w/ Bryant Banker Scannell or Relative Coffee Co. | 18 Jan 2025 | 00:49:50 | |
Whether it started purely as a quest for efficiency, or as a way to achieve consistency in a blend, pre-blending green coffee is a pretty staple practice for coffee roasters. The alternative, and perhaps original way of blending is the classic post-roast blend whose adherents tout its ability to give them ulitmate control of each coffee and thus better quality. Whether you do one or both of these methods of blending in your roastery, it always helps to explore the why behind them, and talk about the possible benefits and drawbacks of each. To help us understand this more I am thrilled to bring on to the show roasting educator extraordinaire and founder of Relative Coffee Co., Bryant Banker-Scannell! Bryant has helped launch the coffee careers of hundreds of new roasters through his work as lead roasting instructor and the heart of the in-house roastery at Mill City Roasters®. He also owns and operates Relative Coffee Co. which combines his passion of roasting, design, and photography to create a fun and tasty coffee brand.
Links: Related episodes:
Our Sponsor for Rate of Rise!
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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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| 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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| 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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| 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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| 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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| SHIFT BREAK! The Necessary Death of the Superstar Barista | 04 Feb 2025 | 00:14:15 | |
The search for a "superstar" barista seems to never die. It is a desire born from our tendency to attribute success and power to one person in-spite of the evidence around us that pretty obviously points to the opposite. But oh if we just hire a champion, a coffee person, a lightning rod of a personality, then all will be well! Today on Shift Break we will be talking about why this idea should die a quick and unceremonious death, and in its place we need to build a system of collective accountability to high standards that, unlike the weak and faltering light of the superstar, equips our whole team and allows us to actually shine. Related episodes: SHIFT BREAK! With or Without Experience? Hiring the Best Baristas Icing on the Cake: Competitions vs. the Shop Curse of the Favorite Barista?
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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| 522: Why Celebration and Specialization Make Coffee Better w/ Tim Williams of Fieldwork Coffee and The World Aeropress Championships | 01 Feb 2025 | 00:53:18 | |
Over the years, our collective philosophy and approach to coffee has taken many forms as we learn more about what the industry needs to thrive. We as individuals evolve our thoughts and views of coffee often starting with hubris and a strict puritanical view, then opening up to a wider, simpler, generous, and maybe even humble stance on the various ways coffee can be enjoyed and communicated. Today we are talking about one such journey with the Founder of Fieldwork Coffee and Director of the World Aeropress Championships, Tim Williams! Tim Williams is the director of the World AeroPress Championship, and founder of Melbourne's Fieldwork Coffee. Since the early 2000's, Tim's worked across a range of roles, including Workshop Coffee and Square Mile Coffee Roasters in London, and Intelligentsia Coffee & Tea in Los Angeles. On the sidelines, Tim's collaborated on a number of coffee initiatives including helping to develop Maison Kitsuné's 'Cafe Kitsuné, launching the Gitesi Project, and as a founding member of Coffee Common. Today, Tim lives in Melbourne and divides his time between Fieldwork Coffee, the World AeroPress Championship, running a small charity in rural Rwanda, and raising three kids with his partner, Leah. We talk about:
Links: www.worldaeropresschamionship.com
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!
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| 523: Encore: How We Ruin Specialty Coffee Experience | 07 Feb 2025 | 00:41:15 | |
We suck at fulfilling the implied or explicit promises we make through our coffee shop marketing. Smiling faces with beautiful drinks and a clean environment with plenty of verbiage about values and mission. Lots of good vibes. That all tends to fall away once the customer gets in the space and experiences the reality of our operations. This disconnect and over promise/underdeliver cycle is why customer lose trust in brands. The good news though is that we don't have to continue playing this well branded, poorly executed game. Today we are re-airing an episode from way back that is just as relevant as ever. We talking about how we ruin the specialty experience and what can be done to fix this so you can build trust back with customers and have more confidence in your self and your cafes ability to deliver what our marketing says we are about. 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!
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| SHIFT BREAK! Every Customer is a Judge | 12 Feb 2025 | 00:10:28 | |
Now is the time to start redirecting our gaze from competitions and accomplishing greatness on a stage serving judges that do not matter to our shops, and refocusing our attention on the judges that truly matter. Our customers. Today on Shift Break we will be talking about the phrase "Every customer is a judge". I used to hear it being spoken when I was involved in competitions in the early 2000s. How can we use the same energy we would put into a championship performance on behalf of of the customer and the experience they have in our 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 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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| 524: Embracing Professional Development for Your Coffee Shop Team | 17 Feb 2025 | 00:32:17 | |
In order to move to the next level of maturity and capacity, both as people and as a company, a coffee shop and its staff but be pursuing more than just checking off the day's work. Pursuing professional development is essential to bring efficiency, effectiveness, fulfillment, and even abundance into the conversation when we look at our operations. But what might that look like? Today we are going to be exploring how we can embrace professional development and provide consistent opportunities for growth to our staff as a way of investing both in them and the health of the coffee shop. In th midst of the price increases across the industry, this is yet another way to lean into relationships that will yield higher returns for all involved. We cover:
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!
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| SHIFT BREAK! You Are Not a Third Wave Coffee Shop | 20 Feb 2025 | 00:12:34 | |
Sorry to break it to you, but literally nobody who matters cares how you define yourself. In our quest to find belonging and quell the voice of our imposter syndrome, we tend to over define ourselves and posture in a way that limits our ability to run an effective and thriving coffee shop. Today on Shift Break we will be talking about how our assumptions about where we stand in the industry are not nearly as important to focus on as who we are serving and how we listen to what they and our business needs. Maybe this is just semantics, maybe this will actually open up a new way of thinking for you that bring about a healthier shop. In either case it is worth thinking about if only for the purpose of developing a habit of reflection and understanding. 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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| RoR #33: The Other Kind of Sourcing Every Roaster Needs w/ Mark Kutrovski of Mirror Coffee Roasters | 22 Feb 2025 | 00:39:03 | |
Feedback. It is all too common to use this word. But do many of us actively pursue it as if it is foundational to the success of our businesses? Chances are not really. And in so doing we lose out on connection, relevancy , and have a harder time delivering value that creates momentum with our coffee. All because when we talk about relationship coffee, we tend to leave out the consumer. Today on this 32nd episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are sitting down with cofounder of Mirror Coffee Roasters in Bellingham Washington, Mark Kutrovski! Over the last 10 years, Mark has been running a small creative agency out of Bellingham, WA that helps clients grow their online presence on social media through engaging video and photo content. During that time, he had his coffee enlightenment that peaked my interest in coffee. He picked up a few part time jobs ranging from working at a local roastery to working behind bar just to learn more about the craft. His growing curiosity in coffee paired with his brother's experience in managing several cafes, they decided to join forces to start Mirror Coffee Roasters. In today's episode we explore the need for all roasters to pursue feedback in how they source, roast, and communicate value to their customers and why it is of particular importance right now! Links: https://mirrorcoffeeroasters.com/ Instagram: @mirrorcoffeeroasters
Related episodes:
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| SHIFT BREAK! The Work of Offering Kindness in the Cafe | 28 Feb 2025 | 00:11:50 | |
When we talk about the virtues of hospitality, one of the ones that comes up a lot is kindness. The extension of this grace to others in spite of our mood is a discipline that requires us to find motivation beyond receiving thanks. Today on Shift Break we will be talking about why, if we are serious about kindness becoming what we are known for amongst other hospitality virtues, we need to support those intentions with consistent and excellent work supported by systems to make that work something people can count on. 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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| 526: Founder Friday w/ Fount Coffee and Kitchen Owners, Shawn and Kristen Preissner and George and Katie Kilgore! | 28 Feb 2025 | 01:03:16 | |
Creating and maintaining an elevated standard of hospitality is no easy task. It not only requires strategies and systems, but it requires that those providing the hospitality also experience it themselves. That people-first focus on employee satisfaction and sustainability matched with a high standard of training and a structure of operations to support and nurture the culture is exactly what today's guests have created in their cafe. Today we get to talk with the owners of Fount Coffee and Kitchen in Morrisville, NC! Fount Coffee + Kitchen is owned by two husband and wife teams in Morrisville, North Carolina: Shawn and Kristen Preissner and George and Katie Kilgore. They are two local families that came together with a shared vision and passion for great coffee, food, and hospitality. They initially met in 2015, became great friends, put together a business plan, and opened the doors of Fount in December of 2018. Recognizing the need that existed in the Morrisville/Research Triangle Park community for both specialty coffee and a community gathering space, they sought to meet this need with premium menu offerings, elevated guest experience, and intentional workplace culture on the forefront of their mission. We discuss:
Links:
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!
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| 525: Encore: Focusing on What is Essential w/ Greg McKeown | 26 Feb 2025 | 01:08:01 | |
As we continue to navigate costs and the increasing competitive landscape of running a coffee shop, focusing on what is essential in your business has never been more crucial. Few guests have given us as salient and focused a treatment on how to prioritize than when we interviewed author and speaker Greg McKeown on his best selling book Essentialism. Greg is the CEO of McKeown Inc. His writing has appeared or been covered by The New York Times, Fast Company, Fortune, HuffPost, Politico, and Inc. Magazine. He is among the most popular bloggers for the Harvard Business Review and he has been interviewed on numerous television and radio shows including NPR, NBC, FOX, and as a regular guest on The Steve Harvey Show. Entrepreneur voted his interview at Stanford University the #1 Must-See Video on Business, Creativity and Success. McKeown is an world renowned public speaker and hosts "The Essentialism Podcast" where he interviews amazing people from all over the world about their experiences practicing essentialism in work and in life. In today's conversation we will be discovering how we can take the first steps in spending our time on the vital few -vs- the trivial many.
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! | |||
| SHIFT BREAK! Adding Value in the Cafe | 06 Mar 2025 | 00:12:17 | |
These days a lot of coffee shop owners are thinking about how they can add value for the customer. Of course this is a question that should be asked and right now with costs and competition the desire to add value is at an all time high as we seek to attract and retain customers. But are we going about it the right way? Today on Shift Break we will be talking about why you might not need to add any more value than you already offer, and then if you decide you want to add something to your program, what approach should you take to delight your guests. 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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| 527: Thoughts on How to Approach Training and Onboarding | 06 Mar 2025 | 00:33:20 | |
Besides hiring the right person for the role in your coffee shop, onboarding and training is the most important thing to get right so those you bring on and the customers who trust you brand, are set up for success. It is therefore little wonder why, when training and on-barding are skimped on, the hospitality, quality, and then sales go down as customers lose trust. Today we are going to be discussing how to approach the development and execution of onboarding and training in a way that creates the best chance for success. I would emphasis that this episode is one among many listed below that I feel need to be listened to in order to bring about an understanding of what tips, steps, and insight make sense to apply to your cafe. When it comes to operations and building these kinds of programs and systems, the engagement of leadership in curating them to serve their people is a never ending task. It helps to embrace the "always" nature of this part of running a cafe just as much as a barista will always be expected and hopefully take joy in, making and serving drinks.
Related Episodes:
THERE IS STILL TIME!!!
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! | |||
| 528 : Growing Yourself and Your Cafe Through Delegation | 07 Mar 2025 | 00:30:52 | |
When you start a coffee shop you find yourself doing a lot of the jobs yourself. Scheduling, inventory, event management, training and onboarding, meetings, shift coverage, developing SOPs, hiring etc. Initially these tasks and others like them are things you want to be involved with, but as time goes on, instead of delegating, we keep the same tasks year after year, and in so doing hold back ourselves, others, and the business from growing the way it needs to. Today we are going to be chatting about the need for delegation in the cafe and how to overcome the hesitation and fear that keeps many owners on the hamster wheel of endless tasks, too many hats, and inevitable burn out.
Related Episodes:
THERE IS STILL TIME!!!
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! | |||
| SHIFT BREAK! Holding Baristas (and Yourself!) Accountable | 12 Mar 2025 | 00:11:17 | |
At a certain point a manager or owner will need to have a difficult conversation with a staff member that ultimately is about accountability. This conversation is often done with a lot of pent up emotion and the stard being applied may or may not have been very well communicated or trained. On top of this we rarely see a structure put in place AND followed that helps guide the process. Today on Shift Break we will be talking about why you need an accountability process, how it should be approached and thought of vs how it is usually conceived, and why it is a useful tool to help both parties succeed in the cafe.
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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| 530: Founder Friday w/ Aisha Bullard and Modou (MAD) Diongue of Original Drip in Dakar, Senegal | 19 Mar 2025 | 00:44:27 | |
Creating a coffee shop that is not only for the community but built with the community is a pretty magical thing. It requires a deft balance between decisiveness, confidence, and openness to collaboration with others to make it truly sing. Today we are talking with someone who has taken this challenge on and in the process set the tone for what a coffee shop experience can look like in a region that is steeped in tradition and poised for growth in the coffee sector. I am thrilled to talk with Aisha Bullard, Fouder of Original Drip in Dakar, Senegal, as well as the cafe's Art Director Modou (MAD) Diongue! An irresistible sense of wanderlust is how US attorney and Original Drip Founder, Aisha Bullard, first found herself captivated by the beauty of Dakar, Senegal's largest
We Discuss:
Links:
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! | |||
| SHIFT BREAK! How To Get The Most From a Coffee Event | 19 Mar 2025 | 00:11:30 | |
Whether it is a trade show, local business event, online or in-person summit, or a local throw down, coffee events are a way to connect and offer a lot of opportunities to grow and gain value for your career and business. That opportunity is there, but only if you know how to really take advantage of it. Today on Shift Break we will be talking about how you can really get the most from a coffee event, and how to avoid the pitfalls of leaving a ton of value on the table due to a lack of planning and forethought. 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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| 529: 10 Years of Coffee w/ Luke Adams of Standart Magazine | 18 Mar 2025 | 00:43:09 | |
Coffee has always been about connection. The coffee shop brings people together inspiring conversations and playing a role in developing relationships that promote growth in a community. Within the industry we have events and we also have various forms of media that also bring us together around ideas and inspire conversations around topic both directly and indirectly related to coffee. Among the many publications and sources facilitating these conversations there is one that has consistently endeavored to challenge, enlighten, and enhance the life of the reader through their print only magazine. I am thrilled to welcome back to the show, Luke Adams, Editor-in-Chief of the award-winning print-only Standart Magazine. In this conversation we will be talking with Luke about the recent book Standart produced looking back on 10 years of coffee journalism and what themes, lessons, and insights are the most salient for us in today's coffee community. I love the depth Standart brings and the format that together promotes a thoughtful dialogue around issues that deserve our best attention. We discuss:
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! | |||
| 531: Why the Rise Convenience Coffee is a Good Opportunity for Coffee Shops | 24 Mar 2025 | 00:28:01 | |
It is easy to get caught up into the vortex of convenience in automation in the industry today. Whether it's the giant chain drive-through's popping up across America- or super automatic promises that aren't kept, or ready to drink products that promise profitability, but rob us of energy, we could be spending in more sustainable things - the current wave of convenience is also an opportunity for coffee houses to reclaim value in the marketplace. On today's episode, we are going to be discussing this opportunity to lean into relationships and deliver great value with the in person experiences that a coffeehouse has always been known and loved for. Hear on the show, we are believers in the coffee house, the café, the in person experience of people making coffee for people, and now is the time to go deep and lean into the relationships that the coffee bar fosters. 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! | |||
| SHIFT BREAK! Why Following Through is the Key to Better Coffee Shops | 25 Mar 2025 | 00:14:02 | |
In order to assure our staff that we are listening and want to provide them solutions for issues they bring up we will often promise things in the moment, but then life gets in the way. In the moment it does not feel like a big deal, but slowly trust is eroded, and we see less engagement and loss opportunity for growth. Today on Shift Break we will be talking about how a commitment and discipline of following through is often the the missing piece in your cafe operations. It is that discipline that unlocks a better culture and an over all better experience for the customers as we work to create an environment of confidence. Related episodes: SHIFT BREAK: Owners, It's OK to Make Mistakes Resentment in the Cafe SHIFT BREAK: Detail Oriented Staff Starts With You Are YOU Using Your Manual? Four Steps to Inspiring Your Staff Reasonable Expectations
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 | |||
| RoR #34: Roasting for Different Cultivars w/ Rob Hoos | Rob Hoos Coffee Consulting | 26 Mar 2025 | 00:46:45 | |
Roasting coffee sets the stage for how much potential enjoyment a customer has in drinking it. In order to truly bring out the best in a particular coffee, you need to consider details about the coffee that impact its behavior and development. One of the big ones of course is the cultivar you are roasting and being able to start determine a profile from a place of understanding based on what that cultivar generally likes. Today on this 33rd episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are sitting down with Rob Hoos to discuss his NEW book, "Cultivar: A Practical Guide for Coffee Roasters". For Decades now Rob Hoos has been an industry leading roaster, consultant, and author whose work is is born from patient and thorough exploration and experimentation. We had him on the show a while back to talk about his first book, "Modulating the Flavor Profile of Coffee", and now we explore Rob's NEW book and talk about the insights and findings from his research around roasting the various cultivars of coffee a roaster in today's marketplace is likely to come across. This is a great episode for anyone interested in roasting their coffee as well as that coffee can be roasted. Respecting the cultivar will open up a lot more both in the coffee and in your customers enjoyment of it! Links: Related episodes:
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| 532: Start with Hospitality | 30 Mar 2025 | 00:28:40 | |
The question we sometimes ask interviewees is, "What is more important, quality, or hospitality?" Spoiler, it's a trick question and the answer we like to hear usually is "Both". Well, today on the show we will dive into why the answer should actually be hospitality and how our approach to this question and the order in which we pursue things actually can limit our potential or set us up for massive impact and growth. Related episodes:
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! | |||
| SHIFT BREAK: The Myth of a Saturated Market | 02 Apr 2025 | 00:12:17 | |
"I cannot open a coffee shop because my market is too saturated!" Does this sound like something you have heard or even said yourself? Today there are indeed a LOT of coffee shops. Way more than there ever have been. But does that mean the market is really saturated? Today on Shift Break we will be talking about a different way to view market saturation that will challenge you and open you up to the possibilities that are all around your community. There are more opportunities than meet the eye. Related episodes:
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 | |||
| 533: Principles of Quality Control | 03 Apr 2025 | 00:45:14 | |
The quality of your product matters. Some might get the idea that if only we are kind and hospitable then all will be forgiven or overlooked when it comes to quality fumbles. Actually, quality and the delivery of excellence in the product is part of how you show kindness and hospitality. Therefore how we approach it must be with a mindset that starts with the customer and ends with a structure of applied standards that respects the person, the coffee, and ourselves. Today we will be talking about some principles you tips you can apply in your cafe that will help improve the quality and consistency of your product as well as the skills and confidence of your staff. Related episodes:
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! | |||
| SHIFT BREAK: Getting Over the Awkwardness of Leadership | 11 Apr 2025 | 00:11:44 | |
Why does it feel so awkward and difficult to take action the way we know we need to as leaders in the coffee shop? If you are human, you feel a kind of resistance when it comes to making decisions, having those conversations, and generally taking decisive steps into leadership. What are we worried about? Well, there surely are some things we can fall prey to and need to guard against when using the authority of the role to serve others, but unless we get over the awkward first steps, we cannot truly serve well. Today on Shift Break we will be talking about how you can plan on this awkwardness and how you can overcome it so you can be the effective owner, manager, trainer, and leader your baristas and customers need you to be. Related episodes:
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 | |||
| 534: Encore! Helping Your Team Work Through Their Strengths w/ Lisa Cummings of lead Through Strengths! | 15 Apr 2025 | 00:53:17 | |
Once you hire the right people for your cafe you move on to the next decision, how to work with them to give them to set them and the business up for success. Too often the way we place and lead people is based on their job description and not so much based on their individual characteristics. How much better would your shop run if your team was given the opportunity to work in areas where they were strong and their weaknesses were not our dominant pre-occupation? Today we are goin to dive into this subject with a re-airing of a classic episode for 2019 all about working through strengths with my friend, Lisa Cummings! Lisa Cummings is the founder of Lead Through Strengths, a firm dedicated to helping people use their strengths at work. Lisa and her team serve large teams and organizations to help them leverage the results of the CliftonStrengths (formerly StrengthsFinder) assessment. She is also the host of the popular Lead Through Strengths podcast. In this episode we are going to talk about the ways in which we can focus on and utilize our own strengths and facilitate the same opportunity for those we lead in the coffee shop. Related episodes:
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! | |||
| SHIFT BREAK! Don't Force The Wrong People To Do The Right Work | 17 Apr 2025 | 00:11:29 | |
It is a common weakness of hiring managers and desperate owners alike. We hire people that are not the right fit and spend most of our time trying to get them to change once they are working in the cafe. This leaves us burned out, it leaves the employee frustrated, and the business suffers in the process. Today on Shift Break we will be talking about how e can avoid hiring the wrong people for the shop by focusing our effort away from trying to conform people that should not have been hired to begin with, and instead spend our energy identifying what is needed and who the right fits are before hiring. If we could just solve this one thing, coffee shops would drastically change for the better.
Related episodes:
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 | |||
| 535: Founder Friday! 30 Years of Coffee! w/ Ana Burgos and Amanda Jones of Hyperion Espresso, Fredricksburg, VA | 17 Apr 2025 | 00:57:45 | |
Simplicity, focus, community, and legacy. These are some words that I feel apply to the steady and excellent service of Hyperion Espresso these last 30 years of operation. When you can measure your business in decades and look back with pride and a full heart, you now you have crafted something lasting and valuable. Today we are going to explore the story of Hyperion Espresso in Fredricksburg, VA w/ co-founder Ana Brugos Born in Madrid, Spain Ana got a degree in Advertising at Universidad Complutense. Moved to Seattle, WA to study art in 1992. She met Dan Peterson and, with his friend Steve Sollien, decided to move to Fredericksburg, VA to open a coffee shop, Hyperion Espresso, in 1994. Dan and Ana married that fall. After 5 years, Steve moved west while Dan and Ana continued and grew with the business. Over the years they expanded the seating and serving area, tried a satellite location that didn't work, increased revenue as the area developed. In the last 20 years they were able to detach somewhat from the business thanks to GM, Amanda Jones. In 2024, after successfully overcoming set backs like lack of employees and economic downturns, particularly COVID 19, they sold Hyperion Espresso to Jack Scholl owner of Roadmap Coffee. I am thrilled to get to look back in time with Ana and Amanda and learn what great things can be accomplished when you have clear focus and a simple goal to serve you community well! We discuss:
Links:
Related episodes:
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! | |||
| 536: What It Means to Set Up Staff For Success | 21 Apr 2025 | 00:24:22 | |
The world of cafe management is full of great ideas that, if applied well, would indeed change things for the better. The idea around leader ship role being primarily about "setting people up for success" is one of those principles. The trouble is it often stops with just the idea and is not as often applied in a tangible way. Today we are going to explore what it really means to set your staff up for success in the daily operations of the café in a way that is helpful for the business, customer service, and the barista themselves. Related Episodes:
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! | |||
| RoR #35: The Core 7 : Practical Disciplines for a Successful Roastery w/ Luke Waite | Pomelo Coffee Consulting | 24 Apr 2025 | 00:45:55 | |
There are an incredible number of tasks associated with running a coffee roastery. The busy work of keeping things going often gets in the way of working on the main areas that will actually move the needle and build a successful operation. Today's guest comes to us with a lot of experience working in roasteries and consulting operators in the areas that he has identified as "The Core 7" essential areas of roastery operations. I fact, he has written a whol book about it! Today on this 34th episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are talking with Luke Waite of Pomelo Coffee Consulting! Luke Waite is the founder and principal consultant of Pomelo Coffee Consulting and the creator of the Core 7, a framework designed to help coffee roasters achieve lasting success. His background includes transforming struggling cafés, cold brew companies, and coffee roasters into efficient, profitable, and sustainable businesses. In 2024, he launched Junto, a peer-driven coaching group for roastery owners that fosters growth through camaraderie, feedback, and accountability.
Links: https://www.pomelocoffeeconsulting.com/Related episodes:
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| SHIFT BREAK! Two Types of Continued Education for Baristas | 24 Apr 2025 | 00:10:30 | |
When you onboard baristas, the work is just beginning. Part of the privilege of leadership is to provide ongoing coaching and training to all staff. This creates the kind of quality and excellence we want customers to experience and the kind of ongoing education you give to staff will determine if they are well equipped to serve. Today on Shift Break we will be talking about the two kinds of ongoing training and education and why having the proper order and emphasis on each is critical.
Related episodes: 536: What It Means to Set Up Staff For Success SHIFT BREAK! The Necessary Death of the Superstar Barista SHIFT BREAK! How Not To Be a Jerk When Training Baristas 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 | |||
| 537: Success as a Coffee Tech : Training and Relationships w/ Brady Butler W/ Trail Braze Coffee Academy | 25 Apr 2025 | 00:49:07 | |
Maintaining the functionality of your equipment is one of the main tasks involved in running a shop. You yourself may wan to be trained in machine tech, you may want to hire a teach or tech company to service your cafe's equipment, or you might want to raise up an internal technician. Today on the show we are goping to talk about training technicians and how to coffee techs and owners alike should approach the relationship that helps keeping things working the way they should. To do this I am talking with one of the best educators in the world of coffee technician training, Brady Butler of Trail Blaze Coffee Academy! Brady Butler is an Authorized SCA Trainer who has been leading barista, brewing, and coffee technician training classes since 2009. Over his coffee career, Brady has also worked as a barista, a coffee equipment technician, and in wholesale customer support. He was co-lead for the SCA's Brewing Content Creator Group, a Lead Author for the Coffee Technicians Program, and a member of the Service Layer Education Committee. He currently owns Trail Blaze Coffee Academy, an independent training company based in Charlotte, NC. We learn about:
Links: VISIT THE TRAIL BLAZE WEBSITE! https://trailblazecoffee.com/courses/
Related Episodes:
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! | |||
| SHIFT BREAK! Small Wins Build Trust | 01 May 2025 | 00:10:42 | |
Once we get a little bit of authority as a trainer, manager, or leader in the coffee shop we tend to dream about and focus on all the things we want to change. Unfortunately the projects that we know will improve things often do not get the reception we want from the boss and we feel dejected and frustrated. Today on Shift Break we will be talking about the need to have patience and to prioritize the right work and projects in order to gain trust so the good things you want to do in the future are better received. Related episodes: SHIFT BREAK: Setting Staff Up For Success SHIFT BREAK: Making Minimum Viable Changes SHIFT BREAK: Managers, You Don't Need To Do It All Flexibility for Owners and Managers 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 | |||
| SPECIAL! Interviews from Coffee Fest NYC 2025: Antoine Franklin, Mo Hashmi, Caroline Bell, and Maria Sinatra! | 29 Apr 2025 | 01:08:35 | |
We are back with anew round of show floor interviews from Coffee Fest! This time we were in NYC at the Keys to the Shop booth and got four wonderful presenters and experts to chat about training, entrepreneurship, and trademarking law! First up to talk about effective barista training strategies we have our friend Antoine Franklin! Antoine Franklin (better known as "Twizz") born and raised in Cleveland, OH has 19 years of experience working in the coffee industry. Having many different job titles from barista to operations partner, to wholesale manager, LAWCO judging panel he's got a ton of experience and knowledge doing almost everything in the industry. Instagram: @Twizz_3seas Next we are chatting about training across multiple cafes with Mo Hashmi! Mo Hashmi works at Hidden Grounds Coffee as their Director of Coffee & Education. Since beginning his career in coffee, Mo has trained countless baristas in advanced coffee brewing techniques across New Jersey and New York. Currently Mo leads the roasting operation of Hidden Grounds Coffee and is in charge of sourcing, profiling, and quality control. In 2023, Mo received his SCA Roasting certification. https://www.instagram.com/momakescoffee/
Now we get to dive into the history and lessons learned from one of the founders of famed NYC coffee company, Cafe Grumpy! Caroline Bell is the Co-Founder and CEO of Café Grumpy, a specialty coffee company founded in Greenpoint, Brooklyn, in 2005. A Certified Q Grader and PCQI, Caroline leads the green coffee buying and fosters relationships with coffee producers, with a focus on Central America. Since its launch, Café Grumpy has expanded to 11 locations across New York City, Miami, and New Jersey. Passionate about quality, sustainability, and community, Caroline is dedicated to building a supportive team and fostering a positive work environment. Through her continued work, she is helping to shape the specialty coffee industry—one cup at a time. https://www.instagram.com/cafegrumpy Lastly we get into the land of trademarks and the legal protections your brand needs with Maria Sinatra! Maria Sinatra focuses her practice on offensive and defensive Lanham Act and Copyright Act litigation in federal courts throughout the country. Maria has experience with disputes involving anti-counterfeiting actions, trademark and trade dress infringement actions, trademark dilution claims, false advertising issues, and copyright infringement litigation. She regularly advises clients on brand management issues, including how to secure, protect, and police trademark rights. Reach out to and follow Maria on Linkedin: https://www.linkedin.com/in/maria-sinatra-86b851163/
All these interviews took place at Coffee Fest and you should a trade sho you should seriously consider attending!
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
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| SHIFT BREAK! Explaining the Manager's Landscape | A Framework For Leading Staff | 07 May 2025 | 00:10:13 | |
Being a manager in a coffee shop is not just about extra administrative tasks, its about leading and guiding people well through the work of the cafe. Many managers in bars around the world are kept buried in tasks and don't have a clear view of the landscape in front of them. This leads to avoiding essential conversations and a lack of growth in both the manager and the staff. Today on Shift Break we will be talking about a great tool developed by Bruce Tulgan in his book "It's OK to be the Boss" called "The Manager's Landscape". I will go through the framework and show how you can utilize it to know how to effectively lead and manage the people you have best tasked with serving. It only takes a moment to get this started so I would encourage you to take action after this episode and start applying these principles today! Related episodes:
KEYS TO THE SHOP® 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 | |||
| 538: The Most Important Things to Focus In The First Year (or any year) | 02 May 2025 | 00:33:43 | |
Coffee shops are dynamic places that require a ton of focus on what seems like an endless sea of urgent things. Some are actually more important than others and learning what they are and training yourself and your staff to focus on and cultivate them from the start can help set the next years of your businesses life up for healthy operation and growth. Today we are going to explore what areas you need to be focused on int he first year in order to make best use of your time. Areas that, if given serious investment, will make everything else work together. This is not just for new businesses though. If you have been open a while and want to recalibrate, simplify, focus, and refine, this one is for you too. Related Episodes:
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! | |||
| 539: Helping Regular People Enjoy Coffee w/ Matthew Bryce, Seven Sleepers Coffee Lab | 12 May 2025 | 00:43:32 | |
"Customers are already dialed in." This is one of my favorite quotes from the interview I had with today's guest. The industry has largely been focused on educating customers about coffee but not very good about educating themselves about the customer, and even less concerned about meeting people where they are or even celebrating their tastes. How can we approach the regular people that make up most of our customer base in a way that edifies instead of discourages? That's what Matthew Bryce of Seven Sleepers Coffee Labs is here to talk about! Matthew Bryce is a results-driven leader with over a decade of experience enhancing customer service, retail and food service operations. A specialist in elevating customer experiences, optimizing processes, and driving measurable improvements in sales, team productivity and quality of engagement. With his extensive industry experience and people-first communal focus, his company Seven Sleepers Coffee Labs has been able to excite people about coffee through experiences and conversation. I am grateful for this discussion and hope you all are encouraged to take action on the insights Matthew shares. Link: https://www.instagram.com/sscoffeelabs/ Related Episodes:
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! | |||