In the world of specialty coffee, the relationship between roaster and cafe is one of the most vital. In a healthy relationship, there is a support for the client that mirrors the hospitality and quality that the roaster hopes the cafe produces using their coffee. There may be nobody more qualified to speak to both side of this relationship of …
I have noticed a lot of noise in the industry. The coffee shop and its owner are the targets of a crushing and never ending stream of marketing that does not care about your success, but only moving units. The uncertainty that was supposed to be solved, is made worse, and the simple desire to serve coffee professionally, gets over …
A cafe’s culture is built by intentionally investing in values, hiring, training, and leadership structures and behaviors. These areas are integral to any cafe’s success. The issue is that for many, they tend to be rushed or even afterthoughts, leaving the people part of our coffee shops under developed and the resulting culture fragile. In this episode we will go …
We are notorious in coffee for promoting people into management based only on technical skills or that they might not be quite as unreliable as others on the team. We also rush good people who need more time to develop resilience into the position and set them up for failure. In order to make good decisions, there are many traits …
Today we have access to information about the world of coffee that is unprecedented. At times it can be overwhelming to consider all the areas of the coffee industry that need fixing while we also work daily to care for those we have immediately with us. The trick is to tune into sources that convey not just the reality of …
Sometimes we hope against hope that we can eventually win the customer over to that one flavor, those later hours of your cafe, or the new menu item that the internet said was a sure-fire winner. Whether it is our own pride or some other reason, we can hang on to things a bit too long and damage our business …
I am so glad that I came across this jewel of a cafe in Oaxaca City, Oaxaca, Mexico. We hear often about direct trade relationships, local sourcing, excellent hospitality, and servant leadership all as aspirations of mindful operators. This place is living these aspirations as a part of the daily rhythm. Coffee and Cacao from their backyard. Signature drinks and …
As hard as starting a coffee shop can be, growing that shop is where the real work begins. The industry is riff with examples of cafes and roasteries that have suffered and even failed as a resulting how they approach growth. The industry also has many whose businesses have grown well but we can only admire their work as outsiders …
As time goes on, opportunities to grow your business will present themselves and you need to make a decision on whether you will say yes, no, or not yet. In order to make a good decision there are a few things you should consider. Today on Shift Break we will be talking about six areas of your current business that …
What do customers love and hate about coffee shops? It feels like a question that is too easy to answer and as a result I believe we do not spend nearly enough time researching it. This past weekend I spoke in Chicago at Coffee Fest. In preparation we analyzed the most positive reviews and negative reviews of the worst rated …
