RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee

Andi Trindle Mersch is Director of Coffee, Tea, and Sustainability with Philz Coffee.  In these roles, she oversees coffee and tea sourcing and quality and leads company wide sustainability efforts. Andi has held a variety of responsibilities throughout more than 26 years in specialty coffee. She has published numerous trade journal articles and lectured nationally and internationally on many topics in the coffee sector and more recently in sustainability.  She has held a number of leadership and board roles within the broader specialty coffee industry and is currently serving on the Food 4 Farmers Board of Directors and the newly formed Coffee Coalition for Racial Equity.

Today Andi will expand on her 2 part Roast Magazine article on Coffee Plant continuity Planning and give us practical and insightful advice to take the first and best steps in making contingency planning a reality for your roastery.

We cover:

• Why it is critical to have a plan
• 1st steps in getting started
• Parts of your bunisess to prioritize
• Including all players in the planning
• Investment of time and money
• Choosing contingency partners
• Serving well in an emergency
• Planning in phases
• The benefit of networking and mutuality
• The ROI

I hope you enjoy!