A coffee shop cannot survive without having excellent operational systems and tools that bring together and make consistent all the craft, values, and magic we want from a cafe experience Just like the work of a barista, 75% of what we do in ownership and leadership has to do with the things that happen off bar. The foundations of business. …
438 : How to be the CEOwner w/ Erin Young of Red Buffalo Cafe
Opening a running a successful cafe is no easy task. I requires passion as well as attention to the details around systems, relationships, and being able to grow yourself as a leader in that environment. Today we are going to be exploring one owners journey who not only has done this well, but has just published a book about her …
436: Stop Burn Out! and Make Work Effortless w/ Greg McKeown | Best Selling Author “Effortless”
How many times have we heard that we are supposed to give work our all? Give 100% or even 110%? And then we wonder how it is that professional baristas, managers, and owners burn out on a regular basis. I’d say it is high time we look at how we take on the work of the cafe work so that …
435 : Encore! It’s OK to be the Boss, w/ Bruce Tulgan
Fully stepping into your authority is an act of service. Your position as a leader is meant to serve those you lead. But if you do not think it is ok to be the boss, you will simply be a bad an ineffective boss vs one that takes a strong, caring, and clear approach to the position. One of my …
433: Winning Staff and Customer Loyalty
How do I find loyal staff and win loyal customers? This question and many like it has been asked thousands of times as we deal with incredible amounts of turn over in our shops. We have tried tricks, incentives, benefits of all kinds but they never seem to quite do the trick. Same with customers, we offer deal, discounts, and …
432 : How to Win in Specialty Retail Coffee
It is a new era is specialty retail coffee. Great coffee can be found very easily in most major cities and people are making better coffee at home than they ever have. Add to this the ubiquity of RTD (Ready to Drink) coffee and a wide variety of convenience products. The retail coffee shop, with baristas making drinks and serving …
427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap
While culture is a needed focus, today it has become the hottest buzz word that can mean almost anything. What is most useful these days as we rightly focus on culture is a lens through which to view it that brings clarity and helps guide us to take action in ways that serve our staff and ultimately the business. Way …
426: Fostering a Culture of Continuous Improvement
Having an engaged staff that are motivated and inspired to not just get through the shift, but to truly invest into the cafe and help improve things is a dream shared by many owners. This culture where each individual team member takes ownership and finds creative ways to refine the operations, quality, and hospitality does not have to be just …
425 : Some Thoughts on Supporting Your Manager
Managers hold the key to the success of the shop. They are tasked with taking all the people, place, and processes and making them work well together day to day. When a manager is correctly supported by the owner then they are able to do a great job and your whole business benefits. Without proper support, operations, morale, and the …
424: Developing Menu and Hospitality Guides
When it comes to our training and resourcing of staff we often have a desire for people to “get it” and to be detail oriented, but fail to give them much to “get” or to orient them to the details. This results in inconsistency and frustration in both customers and staff as baristas fill in the blanks that management should …
