Keys To The Shop : Equipping Coffee Shop Leaders
A coffee podcast providing coffee shop owners and leaders, with insights, inspiration, and the tools you need to grow and advance your coffee business or coffee career. We learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about ownership, optimization, profitability, barista work, employee culture, management, scaling, leadership, personal development, and anything else that will help you achieve success in the coffee shop.
Show episodes
In the busy cafe we tend to want to power through the work and in the process we rush the customer. The average cafe guest can feel as though they are simply being handled or herded instead of welcomed and served. Today on Shift Break we are talking about how and why we need to fight against the urge to rush the custo
Everybody leaves. That is the constant of working in coffee shops. How they leave and how you respond to their absence for their good, the team that remains and for your business is a question of how much intentionality you bring to the inevitable departure of staff. Today we are going to explain how we can view turn-
It's Founder Friday! And this one is quite special. Nori and Tin Burmudez founded Corridor Flow in the Fall of 2019 with community and relationship as their central mission. I was lucky enough to work with them in their beginning stages and for the last almost six years, their commitment to their vision have shown itse
RoR #36: Community and Continual Learning w/ Alex Jacob of Vital Coffee Roasters w/ Alex Jacob
Great things happen when we plug into community and open ourselves up to the learning process. This is especially true when you begin your own business and apply those things you have learned from your experiences. It opens up entirely new levels. Today on this 36th episode of Rate of Rise, brought to you by our frien
Training employees remains one of the central tasks of cafe ownership and management. Rather than training from a central standard and source that has been thoughtfully crafted to onboard and develop the skills of the barista to meet specific standards, there is a temptation to want to lean on training by osmosis or by
If you are like a lot of owners or managers you might find the idea of reminding and repeating yourself to be at the top of the "most annoying things I should not have to do" list. To a degree you are right. But only partly. It really depends on how those tools are used and how you approach your own role in the cafe To
