Everyday we make decisions about both small and large things in the coffee shop. Often those decisions are made in a reactive way that is more born from a sense of urgency and FOMO than intentionality and right fit. Today on Shift Break we…
Roasting for espresso is a tricky business. Not only are there multiple variables that inherently complicate the extraction process but there is also a wide variety of opinion is and preferences for what the final flavor experience should be like. On this Rate of Rise episode we will be talking about how one world renowned roastery roasts for espresso and …
One of the best options for getting started in coffee without as much risk is a coffee truck. Especially emphasized post-pandemic, mobile concepts like coffee trucks have grow exponentially and with it the need for reliable information on how to become successful in that context. Today we will be talking with one the go-to coffee truck authorities, Vincent LaVolpa of …
While we always want to assume our staff are aspiring for the highest standards, we know that they (just like us) need help. In the course of the day there are many opportunities to speak into the lives of your baristas as a coach and guide. Be this…
One of the most important aspects of our business is how we welcome people into our space. Early on in the KTTS podcast I sat down with someone who I still consider to be one of the best examples of showing genuine hospitality in a way that is simple yet powerful. Today I am re-sharing with you all this interview …
Serving our customers well means being able to give them our best. This can only be done if we are constantly seeking to improve what we do. But not at the expense of who we are doing it for. Today on Shift Break we will be chatting about who it is we…
You see it all the time, a barista is promoted to a role such as trainer, manager, cafe lead etc, but they quickly find that there is very little preparation that has gone into this role. They are either simply not doing much, but now they have a…
You see it all the time, a barista is promoted to a role such as trainer, manager, cafe lead etc, but they quickly find that there is very little preparation that has gone into this role. They are either simply not doing much, but now they have a title, or they are doing far too much in an effort …
I hear it all the time, “My baristas just don’t use the manual!” Of course it is frustrating to work into a document and resource only to have people forget or disregard it. Before you get too bent out of shape, you may want to ask yourself, do YOU…
The culture of your management and leadership team is perhaps the most important one to focus on if you want the over all company culture to be healthy. What we see most of the time is that each manager or leader becomes an island, isolated, defensive…
