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 …
It is easy to be so focused on comparing yourself and your business to what you see in the industry that you end up ignoring your customers and the community your shop serves. Today we are chatting about this all to common mentality and what it looks…
This is absolutely critical! One of cornerstones of running a coffee bar is the ability to stay in tune with the performance of the people that work in it. Having a system for tracking behavior that is either praise worthy or in need of correction is a must. Many shops that just shoot from the hip when it comes to …
The Indian specialty coffee market is growing by leaps and bounds. Today’s guests Matt Chitharanjan and Namrata Asthana and their company, Blue Tokai Coffee Roasters, are part of the reason why Indian people are switching from instant and drink more amazing Indian coffee at home and in cafes. From humble beginnings working shoulder-to-shoulder packaging their roasted coffee in a home’s 2 spare rooms – …
Which one best describes how staff react to your presence in the cafe? The problem is that, no matter what, management will always be seen in a different light than a barista. The authority managers carry creates a certain tension and that tension…
