It can be hard to organize all the responsibilities you take on when in a leadership role in the cafe. When we don’t order our work well it leads to giving too much time and energy to things that seem important in the moment only to get further…
Curiosity is the reason we got into coffee. As we go on in our careers though, the world we thought was so big becomes much smaller. We learn the rules, the ropes, and we get busy with the business of coffee often at the expense of being fascinated by it. Today we will be discussing the importance of curiosity …
Problems come up all the time in the cafe. We deal with them as best we can but often we are leaving a lot of value on the table with the ways we attack the issues we encounter. Today we are chatting about how get your problems to work for your…
Navigating unforeseen change brings about a ton of challenges that, in the moment, seem insurmountable. Today we will be exploring this subject by hearing an incredible story going from tragedy to triumph with the ever-awesome, Talor Browne! TalorBrowne is a 20 year specialty coffee veteran and pastry chef that ended up in Oslo via Paris and Melbourne. Former head roaster of …
It’s Founder Friday! Today we get to talk with Mario Jimenez one of the owners of Banana Dang Coffee in Oceanside, California! Mario and his wife, Thanh-Thanh Dang started Banana Dang back in 2007 in Rincon, Puerto Rico before eventually relocating to Oceanside, California. Back on the island, they served Puerto Rican coffee and homegrown bananas in all …
It is easy for us to be consumed with work. Especially if you are passionate about it and desire to achieve great things, to move the needle in the company, and to help those you lead. Trouble is hough, we tend to blur the lines between work and home…
Coffee and the coffee shop have an amazing history. From the Ottoman Empire to your favorite 3rd wave coffee bar, there have been many evolutions and critical pints in time that have led us to where we are today. In order to move forward well, we need to be well informed of our industry’s past. To help us in this …
On bar, things get stressful. We are not just managing the physical space but we are also managing and navigating our emotions. It’s all too easy to let our pride keep us from asking for help when we most desperate need it. In this shift break I talk…
Equipment breaks, that is just a fact of life. How and why it breaks depends on the way we maintain (or don’t maintain) it over the corse of its life. right now there are thousands of bars working on machines that are either about to break or are well on their way because of improper care. Today …
How do you inspire people? This was a question I was asked recently while conducting a day-long workshop for a group of cafe managers. The answer is easy to give, but hard to live. You can think of this also as policy -vs- relationship. Today we are…
