For so many people cold brew is the first step into the world of specialty coffee. In order to truly serve our customers well we need to make sure that, when we offer cold brew, we do it in a way that is engaging, fun, relatable, and helps showcase to them the vast possibilities of specialty coffee. Well, today we …
Huge problems come up for staff and customers when we are not on top of the may unique situations that spring up on the bar. In spite of trying to be preemptive and plan for all possible scenarios you will have baristas who make drinks differently,…
There is no better feeling than when the cafe gets busy, the pressure is on, and you and your fellow baristas dig deep, communicate well, get orders out quickly, accurately, and keep the bar clean in the process. You just crushed it! This is the idea behind La Marzocco USA’s amazing team based competition, Crush the Rush. A …
Caring for staff is one of the main functions of leadership. Unfortunately, the reality experienced by baristas the world over is that of a dysfunctional, ambivalent, sometimes toxic, or even abusive culture that disregards the welfare and voice of…
The sustainability of the barista profession is a subject that needs to be talked about more. Trouble is that we have accepted that the kind of turn-over we see within the ranks of baristas is how it will always be and cannot be helped. In truth, much of what contributes to a barista leaving their job or leaving coffee is …
Drive-Thru coffee stands play a huge part in spreading the good word of specialty coffee. The convenience they offer makes both consuming coffee and getting into the business of coffee more accessible. Today on Founder Friday we are talking with a real drive-thru success story, Jasmine Diedrich Wilson, Owner of the Diedrich Espresso! Jasmine started the company at 19 years …
As your competition increases, standing out becomes more of a struggle. We chase ways to be unique and often we grab hold of trends, products, and concepts that end up looking more like desperation than authentic expressions of your business and…
Managing money can be super stressful. This is especially true when you own and operate a coffee shop, the margins are thin, and there seems to be more going out than coming in. To help us work through our approach to our money we are talking with the Emmy Award nominated and Gracie Award winning financial analyst for CBS …
Coffee is too cheap, and we all want customers to pay more for specialty coffee. How can we more effectively shift customers over to paying more, is it through higher quality or better experiences? Today we chat about why elevation of the customer…
What we think and how we act are inextricably linked. In the world of hospitality how our views and assumption about others influences everything form how we serve customers -to who we promote to leadership positions in the cafe. A large part of what contributes to our behavior is actually under the radar and as such goes unaddressed. Today we …
