We tend to have a mindset toward systems that breeds a lack of clarity, break downs in communication, and generally an unpleasant and even toxic environment in the work place. Today we are going to chat about viewing systems as a primary form of…
Coffee is more than just a drink. It can also be a vehicle for change. Ending teen homelessness through coffee is the vision of today’s guests, Brian Washington and Averett Barksdale. Established in 2019, Rugid Grind is a for-profit coffee provider that, as of now, acts as the sole supporter and funder of The Oneighty Project, a nonprofit dedicated …
Bringing a new employee onto the bar is often a hasty effort. Unfortunately, when we do this, we end up paying for it in the long run. Today we chat about the sink or swim mentality of on-boarding and what managers need to practice in order to…
As goes the culture, so goes the company. This is just a fact. All of us want to be able to say that our employee cultures are strong, vibrant, and dedicated to the vision we have set for the company. Unfortunately though, it aint that easy. Today we are addressing this with what I believe may be the most …
There are many qualities that contribute to being a solid professional in the coffee shop. Today we are going to focus on two particular qualities that are very critical to get right in the beginning and can set you up for success in the future….
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…
