Coffee is a connector. I think we all have seen this in our personal lives, our social lives, and in the community we help facilitate through our shops. In the fast paced often stessful world of cafes and the vocation of coffee, we need to take some time, and leave some room for appreciating the real impact a simple cup …
It’s a common belief that there are not enough hours in the day to do the work that we need to get done in order to run a good coffee shop. The truth of the matter is that, more than a lack of time, this feeling is a result of poor time management. In particular, not having appropriately set and …
As a business grows, the relationships in it shift and and evolve. The double edged sword of success and growth in numbers, is a natural pulling away from paying attention to those relationships. IN the end, unless we fight to stay engaged and prioritize the health of our communication and care fro the people that make the cafe possible, it …
In our pursuit of optimization, analysis, scientific rigor, and financial success, we may find ourselves wondering, “where is the life in all of this?” Could it be that in dissecting every inch of our business, we have inadvertently killed it? Today on Shift Break we will be talking about the need to remain connected to and act from the heart. …
Coffee shop insights and resources abound! We have innumerable platforms, tools, and ideas that all have a certain amount of value…if only they are adopted and applied well and consistently to your shop On today’s episode, we will be talking about the steps that owners and operators should take to go from revelation to realization when they get insights that …
The experience of the customer day-in and day-out is often treated as a given. Something that is expected, but not something that is earned. We work to The real focus of our efforts should be on training and resourcing our staff to deliver a consistently excellent product, space, and hospitality experience every time. Are we truly doing that? Today on …
When we think about dialing-in, we automatically think about coffee. Changing the grind, the recipe, and other inputs and variables all to obtain an ideal outcome. Your coffee shop is not just about coffee though, and that means that other areas of the cafe need to be dialed in in order for the product of the cafe experience to be …
This Founder Friday we feature a couple who has been focused on giving their community excellence and warm hospitality for 13 years! Scaling deeper not wider, Tara and Martyn Knight have steadfastly cultivated something truly beautiful in Southsea Coffee Tara and Martyn Knight are the co-founders of Southsea Coffee in Portsmouth, UK. A community-rooted coffee shop known for speciality coffee, chef-led …
Changing things in the cafe tends to focus on image and expression. Maybe we upgrade branding, focus our menu, change lighting, furniture etc. But what is even more important in the quest to make positive changes as your grow, it to pay attention to the heart of the operation that supports everything else. Today on Shift Break we will be …
In coffee shops, we don’t just sell coffee. We sell a variety of retail items that are related to, support, and go with coffee and with our brand. But are we doing as good with our retail as we can be? Are leaving money on the shelf or losing opportunities to serve our guests more with truly well considered, sourced, …
