The temptation for fast-track people during training is a very common one. I would go so far as to say that, half of the reason we see the inconsistencies and quality of product and service issues we do today, comes from pushing people through training and putting them on bar when they are not equipped to succeed. Today on Shift …
We hear the advice from the popular author of “The E-Myth” saying that we should work ON our business, not IN it. While I understand and agree with the point being made to not get caught up in tasks perpetually that make you a bottle neck, I believe we have taken it a bit far as of late where many …
I hear the word “vibes” used as a stand in for a lot of different things. Most often it is used to describe a somewhat ambiguous sense of good feelings or peace of mind around a culture or a person. The idea is great, but the issue is that without having specific and meaningful definitions of what brings those vibes …
We all have ambitions and hopes for our career but time passes and we don’t see any progress. It would be a mistake to chalk this up to fate instead of a lack of progress that comes from a lack of intentional actions as well as our underlying beliefs. Today we are going to explore what some of those beliefs …
All too often we are likely to stick with the comfortable and known dysfunction or the habitual neglect of important areas of our business, than to take the uncomfortable but needed step of fixing and bringing life into those areas. In fact, I believe avoidance of taking action on those areas in need of attention is the first step in …
The quality of your coffee is one of the main reasons people choose your cafe vs another. It is the baseline expectation customers have for a specialty coffee shop and today, in spite of our abundant resources and access to information and tools, we are still far from consistently meeting, let alone exceeding, those expectations. On the show today we …
You may have the best advice and information, but then your delivery can often fall flat or even have the opposite effect. This is very common in the cafe leadership environment where things are busy and our emotions feed into how we speak. Today on Shift Break we will be talking about how to start paying attention to and adjusting …
One of the coolest things about coffee is how it can be used as a catalyst for change. Today we are going to be talking with someone who has built one of the best examples of how a business with a vision can make real progress for inclusion. We are talking with Lindsay Wredge, Co-founder of 321 Coffee in Raleigh, …
Today we have an impossibly vast range of resources and content about anything you need to learn or know about coffee and coffee shops. What a time to be alive! The issue that comes with these accessible and abundant resources is the issue of learning but never applying or growing. We have become people who seek information as the end …
If we want our staff to succeed, we have to give them clear target to aim for. Unfortunately shocking number of cafes have what I would describe as invisible targets that only appear once the arrow is released. No wonder managers and other staff feel that winning at work is a rigged game. In today’s Shift Break we will talk …
