Even though it is one of the most objectively identifiable defects, the presence of tipping seems to continue to plagues roasters. With the end result ruining an otherwise perfectly roasted coffee, this largely preventable defect deserves special focus. In this episode of Rate of Rise we are going to be interviewing the great Rob Hoos who has dedicated a significant …
I am helping my clients establish values all the time. Having a clear understanding of what is important to you and your business is incredibly important because it informs everything you put your hand to. For this show, and in my consulting work, I…
Being competitive in business is often thought of in the same vein as being aggressive, leading with fear, and creating an us vs them scenario that is antithetical to community. The reality is that while we need to be competitive in order to run successful businesses, we need not do so in a way that alienates. In today’s episode you …
The future of staffing our cafes depends on how effectively we hire and set up our teams for success. Rather than having an unsustainably low or high number of staff working, we need to create lean and effective teams of thoroughly trained, resourced,…
A lot has changed in coffee over the last couple decades. As roasters and baristas, our understanding of the current landscape of coffee processing, its impact on flavor, and the possibilities it contains will greatly determine our success. Thankfully our industry has some very bright minds who create clarity around the ever complex world of coffee, and one of those …
Professional development and opportunities for betterment and advancing are areas that operators must bake in to the business as much as possible. If you are a barista, manager, trainer etc and you want to take advantage of those things, create…
Running a coffee shop means you take on a fair degree of risk. This is why having and understanding of insurance that is appropriate for your shop is critical. On top of that you need to make sure the insurance you do have is optimized and that you are providing an environment that puts safety first. Unfortunately, while all small …
Nobody is perfect. No coffee business is perfect. Therefore there will inevitably be complaints that staff have about the business. This could be anything from the schedule and state of the bar, to the performance of co-workers and even your own…
As the 2023 begins it is a great time to take inventory of our cafes and roasteries and really look at what we have done and where we can not only improve, but what needs to change. How can we keep up with the changing industry while still serving our customers? Where do we need to innovate and what are …
Every year we have the opportunity to invest our time and attention into many different things. In a coffee shop it can be overwhelming and toward the end of the year we tend to look back and determine way to improve how we invest our time and…
