We all know that training is one of the most critical skills to master in the professional coffee world. Entire careers are made or broken by the influence of a great or a terrible training experience. It stands to reason then that we would go out of our way to find the best examples of training done right …
Coffee! Beer! Founder Friday! Today we get to talk with founder and owner of Taproom Coffee and Beerin Atlanta, GA. Jonathan founded Taproom in 2014 and since then has seen great success creating amazing coffee and beer experiences for both his staff and customers. As an Atlanta native he and the shop have been embraced by the community very well …
There is a little problem we need to talk about that may not seem like a biggie but can wear away at morale and breed needless frustration. The bar area can sometimes attract a variety of staff members who are not on shift or are from other…
We will always have our emotions with us at work. In the fast-paced customer facing work of coffee retail we can cycle through a whole host of emotions in just one shift and not all of them are helpful to the situations we find ourselves in. One way we have tried to deal with it is by denying …
When it comes how we divide our attention and energy we can tend to skew to one side or another. This leaves us with too much focus on one area and not enough in another which ultimately makes a sustainable coffee job impossible. Today on Shift Break…
When the fridge goes down, the ice machine is not making ice, and the display case is making weird sounds…it’s time to call a tech ASAP! Well that is exactly what we did in this episode. Today we get to talk to master refrigeration technician, Luke Peterson of The Maintenance Dept. The point of this conversation today is to give …
Bar backing is one of the most important roles in the cafe. Either as a dedicated position or as a set of responsibilities shared, when it is embraced and executed well, it makes the whole shift successful. Today we chat about this critical part…
How do you decide which opportunity for expansion is good and which one is not for you? If you are in business you will get offers to open a location in many different contexts but when you are knee deep in operating your first store it can be challenging to see the next step clearly. Today we are getting …
Customers impression of your business is going to be filtered through the lens of their past experiences in coffee. Unfortunately that is too often a bad thing and the memory of bad experiences far outlasts the memory of a good one. Today we…
To be successful in retail coffee today you need to be able to give your time and attention to the things that will truly make a difference. The standards for what makes a truly great and sustainable shop is as high as it has ever been. Today we are going to be talking about five areas that are critical …
