Welcome to another before and after edition of Founder Friday! Occasionally we sit down with an entrepreneur who is in the process of opening their shop to talk about what they are planning, hoping for, and doing right now. Then we come back a few months post launch and see how things went getting open and the lessons learned …
It is all too easy to throw shade at your current state. It is also because of that easy path to bating yourself up that we find it difficult to find the good and even great things about where we are now in our career or business. On today’s Shift…
Specialty coffee has its fair share of challenges across the supply chain. Solutions for those challenges are only as good as how they were created, namely, whether they were created collaboratively and with deference to those most impacted. In short, when we connect with each other in shared work toward common goals, we see progress. Today we will be talking …
Welcome to part 2 of a live series of interviews conducted on the show floor of @coffeefestshow Los Angels and PNW in 2022! Today we will be starting off by talking with Shad Baiz of @lamarzocco.usa A long time machine tech in the coffee…
Welcome to part one of a live series of interviews conducted on the show floor of @coffeefestshow Los Angels and PNW in 2022! In these interviews I sit down with stellar presenters and lecturers to dig deep into a range of relevant and important…
You might have the perfect checklist, SOP, policy, and plan to apply to you current situation, it might even make things technically better, but if you are in the wrong place, position, or even career then those tools can easily become anchors that…
Why so serious? Coffee is a beverage that inspires a wide range of emotions but within the specialty industry in organizations, competitions, and businesses it has somehow moved away from one of the main emotions that draws so many to it. Happiness. As we focus on improving our skills, pushing our craft, and solving problems, we also need to make …
The ideal for cafe management is that you can raise up and promote a barista from within the shop. Unfortunately that cannot happen in all circumstances and shop that needs to delegate management is forced to seek outside help. On today’s Shift…
Specialty coffee has been defined by a difference in quality and taste for a very long time. It is the central value that creates the markets that we currently operate in. The problem with this though is that taste as a value is, in the end, a subjective opinion. While quality, taste, and serving the desires of customer is always …
Community is an incredibly important part of our industry. In fact it is the number one thing cited by professionals as the main reason they love coffee. Unifying around a common love is so powerful and helps us all become better…or does it? …