Welcome to the new series produced in partnership with Roast Magazine, “Rate of Rise: Elevated conversations on Roasting”! Every first Friday we will be interviewing roasting experts from around the world to discover wisdom and insights that will help you thrive in your roasting business. In this inaugural episode we are going to be talking with the amazing Anne Cooper …
Last Shift Break of 2020! As this year wraps up and we set our sights on the next there are a few things I believe we would greatly benefit from focusing on in order to build resiliency and a thriving business. Today we will be discussing a few of…
This year has been a mental and emotional test of endurance like no other. Add to the pandemic the already existing stresses and pressures in the cafe as customer face professionals and you get a perfect storm of both feeling the need for mental health wile simultaneously feeling helpless to actualize it. Even though mental health has been top …
Connection with our audiences has never been more important. How do we go about truly delivering value and building a strong community that resonates with or message all while staying true to our core “why” ? Well, today we are going to be talking with and learning from someone who has cultivated all of those things and has created the …
One of the most counterintuitive ways to make progress in the right direction just may be slowing down your decision making and response time. We are bombarded with pressure everyday from all sides to make decisions about a myriad of subjects both…
‘ It’s Founder Friday! Today we are visiting the wonderful city of Bangkok, Thailand as we have a very interesting and inspiring conversation with Varat Vichit-Vadakan! Varatt is co- founder of Kinnest Group, a boutique F&B and a lifestyle group based in Bangkok Thailand (www.kinnestgroup.com). The journey started in 2007 when Varatt, who was working in media and marketing at …
Making decisions on the way things go on the bar can seem like a pretty easy thing to do once you are convinced as the leader or owner. The trouble is when you do not make your decisions with empathy and deference to the barista and how they will…
When we talk about equity we often we are just scratching the surface of what is going on deep in the structure of the coffee industry. Today’s guest, Phyllis Johnson has dedicated much of her career to bringing to light the deeper generational inequities that hold people back. Her new book, “The Triumph: Black Brazilians in Coffee” profiles two …
Oooh boy – This is a phrase frequently used often in coffee to determine whether or not an employee is exceptional or not. It is also a mentality that we use on ourselves to determine if what we are doing is worthy of praise or earning our keep. Going…
This is an especially important time of the year for coffee shops. The holidays are where our hospitality skills are put to the ultimate test. In the midst of COVID lockdowns and never before seen strains on small businesses, the holidays are a great opportunity for us to more deeply establish our commitment to each other and to …
