It’s time to go back to an amazing episode of Founder Friday that teaches us about the power of taking risks and listening to what your heart is saying about your business. Back on episode 43 we interviewed Kathy Turiano of the multiple Good Food Award winning and roastery in Rochester, NY, Joe Bean Roasters. Joe Bean was founded in …
How long does it take to see a change take root in you coffee shop? Well, turns out it all depends on how long you have been operating and how large the company is. When we don’t take the dimensions of our business, trying to make a shift or…
As long as it has been around, coffee has always attracted creative and artistic people. Whether it is the coffee shop serving as community gathering spots or just the coffee itself inspiring expression, coffee fuels art, music, culture, and human connection. Today we are going to be talking with an artist whose music career has been focused on covering the …
How do I motivate and inspire my baristas? I get asked this question a lot by owners and managers desperate to see excitement and vibrancy in their cafe culture vs aone of slow, uninterested, and minimal participation and engagement. Today on…
In order to have a profitable and consistent coffee shop you need to track and keep your data in order. Whether is labor, expenses, or COGs- spreadsheets are an essential tools to help you build a stable business. On today’s episode we sit down with frequent guest of the KTTS podcast, Maxwell Mooney of Narrative Coffee to talk about his …
It feels like we need to constantly be growing and producing something new or else we risk looking like a failure, or that we lack ambition. The idea that we always need to be expanding and taking on new things is a flawed one that often submarines…
Brewing a great cup of coffee is what we all strive to do daily. Over the years, our own understanding of how to do this well has grown as the body of literature and content regarding brewing science has increased. Most recently one such resource has been published from someone who has applied their expertise and scientific rigor to the …
How do we get customers to buy coffees they will like? This is more or less the question I was asked by a client recently in regards to bean purchases and I feel it also speaks to other decisions the coffee shop customer will make in beverage, food,…
How specialty coffee has evolved, been understood, and enjoyed has changed greatly over the past 50 years. Today get to talk someone whose career has not developed in parallel with the coffee industry but has been instrumental in advancing some of the best aspects of it. I’m thrilled to have bene able to sit down with the great Kenneth Davids! …
Management absolutely means you have the opportunity to affect change in the coffee shop. It also mean you have a responsibility to make sure the current operation is running smoothly and that the basics are taken care of. Often we favor the change…
