The words “innovation” and “progress” are the favorite buzz words of our industry, but what do they mean? It is usually a lot of noise around the subject of technology, but rarely related to things that deliver lasting positive change in the cafe. The average shop owner has to wade through a sea of claims and sales pitches all making …
Having a clean cafe and a clean bar is not just a surface level pursuit. The mindset it takes to keep things clean while busy is a discipline that have far reaching benefits extending to the quality of our products, depth of hospitality, and the health of our relationships behind and across the bar. Today on Shift Break we will …
The success of coffee globally is based on what coffee represents…community. A beverage that facilitates rootedness, growth, and fruiting of relationships through shared conversation over a cup in our shops or your home. But today, we are an industry. And our concerns tend to be exclusively around just the business of specialty coffee. Where is the heart? Today I am …
The more we ask this question the more we tend to steal time and consideration away from what we have of value in the present. The coffee shop and the larger industry for that matter, are obsessed with not being left behind and therefore we must constantly disquiet our minds and worry. Today on Shift Break we will be talking …
Meetings can be a very useful part of running a cafe. The way we tend to use them though has become a real problem. In fact, rather than helping, even the most well intentioned of meetings, might actually hurt your business if it is being conducted improperly. Today we are going to be diving into why your staff meeting might …
The world of specialty coffee today owes a lot of its success to those who helped build movements and create opportunities in earlier years. The times where new and actually meaningful advances in coffee shops, coffee craft, and service. There were many people and businesses that were at the forefront of the 3rd wave coffee movement and we get to …
The hustle of business creates a fear culture where operators worry about their productivity at a near constant rate. We scratch our heads over how to prevent burn-out and talk about work life balance, but what about having a balanced perspective on work? Today on Shift Break we will be talking about how you can shift your view of productivity …
Coffee education is essential for a professional to not just have knowledge needed for their current job, but to add depth, appreciation, motivation, and to prepare them for possible futures in the coffee industry beyond their role today. The next step is to find a place that can supply you with that knowledge in a way that not only delivers …
We talk a lot about engaging our customers and spend time, money, and effort to try to capture their attention in a crowded market. With so many things competing for their attention, what can a coffee shop do to keep their customers excited and loyal? Today on Shift Break we will be talking about ways that you can keep your …
Quitting a job is a normal part of any career. Problem is that sometimes we don’t know when to quit and hang on too long to ours and even the cafe’s detriment. When should you as a staff member quit? What does positive quitting look like? What does recognizing and quitting a bad situation look like? Today on the show …
