Systems, efficiencies, and optimizations of your business are needed elements to make sure it is healthy and thriving. There is, however, a dark side of optimization. When taken too far and left unchecked it becomes obsessive and starts to drain the…
People open coffee shops for many reasons. Some good and some-not so good. It really all depends on how you approach the “why” behind your business that determines your success. In a time where the barrier to enter the coffee house space is quite low we see a deluge of new cafes opening and quickly struggling then closing due …
Every shop has that one barista that seems to attract more attention the the rest. The comment is made by customers often about this person that they are my “favorite” barista. The question is, is this a good thing or a bad thing? Well as with any…
Running a coffee house is all about making sure you are able to serve the needs of your customers and to do so consistently. In order to do that you need to be able to not only listen to them but you need to know how to then respond to what they say. For a ton of coffee shops there …
We like to be in control. The shop is your baby and you have all the authority in the world to assert yourself into the operations and correct things you see that are off. Trouble is that this is not always helpful and often can create more problems…
“Vietnam is the future of specialty coffee!” Today we are going to unpack this statement and discuss how the Vietnamese coffee movement is creating opportunity for a marginalized coffee variety and people with our very special guest, Sahra Nguyen! Sahra Nguyen is the founder & CEO of Nguyen Coffee Supply the first-ever specialty Vietnamese coffee company importing and roasting in …
Time and color in the roasting process are inextricably linked. We are fairly used to using time as a tool but what about color? Turns out that the color of your coffee is actually one of the most important but under-utilized, and poorly tracked metrics for determining flavor in the final roasted coffee. On this 5th edition of …
Time and color in the roasting process are inextricably linked. We are fairly used to using time as a tool but what about color? Turns out that the color of your coffee is actually one of the most important but under-utilized, and poorly tracked…
When we seek to change things in our coffee shops we often underestimate the amount of time and investment it will take to actually turn things around. I have experienced this both in my consulting as well throughout my career in cafe management…
Questions and conversation. They are powerful tools to bring clarity and inspire action. Perhaps nobody knows this better than those of us whose job it is to ask questions of experts across our industry to bring understanding to a global audience. Today I am so please to be sitting down for a conversation with one such person. He is the …
