In the the coffee industry, we all need help and we can all give help. In order to truly advance our own careers and those of others we want find success we need plan for and practice mentorship. The trouble is that the need we have for help also…
Making decisions about who to hire or even who might need to be let go are some of the hardest but most important decisions to make in a coffee shop. So hard in fact that we can often fall into avoiding the decision by deferring to our existing staff…
Leadership in the coffee shop can either be the glue that holds it together and nurtures its growth, or it is the force that tears it apart and depletes it of vitality. In order to make sure it is the former we need to make certain that we, and those placed in leadership possess key traits and qualities that …
At the head of some of the most exciting brands in India’s rapidly expanding specialty coffee scene is Subko. More than coffee, Subko has created a platform to show case the flavors, culture, and design of India through multiple disciplines. At it’s heart is sourcing, roasting, and serving the best coffee the subcontinent has to offer and Mumbai is just …
We only have so much energy, time, and money to give to marketing our coffee shops. There is a lot of stress related to having the right strategy for getting people to become aware of you cafe and then visit and keep visiting. To make matters more…
Tasting coffee is arguably one of the most important, yet subjective practices we engage in as coffee professionals. As our guest today will articulate, tasting and evaluating a coffee’s Characteristics is done as a means of communicating to others….
It is easy to talk about the things we want to improve, fix, and institute in the cafe. Trouble is that in all the talking of doing the how we need this or that, we tend to leave it there and wait until an opportune or ideal time comes along,…
Your customers count on you to create a wonderful cafe experience everyday. That is the implied or explicit promise of our marketing and what most of us aspire to deliver. The way we get there is by paying close attention to what our customers love…
In the cafe, it is easy to lapse into assuming that people who work for you, should also be available and responsive at all times even when off the clock. The lack of quick response from staff when off the clock to calls, emails, slack messages etc is…
Try as we might, the reality is that eventually even the best staff will leave our shops for another job or career. How they leave is largely up to us as leaders. Some will exit on bad terms for reasons related to bad management or their own personal…
