If we want our staff to succeed, we have to give them clear target to aim for. Unfortunately shocking number of cafes have what I would describe as invisible targets that only appear once the arrow is released. No wonder managers and other staff feel that winning at work is a rigged game. In today’s Shift Break we will talk …
Integrity is hard to identify unless you are actively looking for and working on it. But what is “it”? Well, in some ways it is consistency, but that is not enough. Integrity is more than production of the same thing the same way, it is more related to the mindset and spirit behind that consistency. In coffee, we have a …
If we know anything it is that striking a balance in our communication is very difficult. It often feels like we are neglecting affirmation for fear of not addressing issues, or we neglect addressing issues and challenging our staff because we worry about how they will take it. So we stick to simply working a lot and mostly doing both …
Leading and managing are only as effective as your knowledge and understanding of the who, what, and why of your cafe. Sadly many people with the title of manager or in positions of leadership are going day-to-day putting out fires, chasing down tasks, but never getting ahead in developing and supporting their staff in meaningful ways. Today on Shift Break …
Seemingly in balance to our episode with Kwame Christian on big swings, we need to talk about small starts! Making decisions about size, scope, and scale of our cafes can set us up for success or it can set us up for disappointment. I see this play out time and time again where people over commit to something and bite …
I had a conversation with a successful cafe and roastery client recently. We talked about delegation and what was standing in the way of them giving tasks and authority to others. It came out that they were worried about relinquishing control and that they want things to be perfect. Of course this owner is in good company, we all have …
We serve 2 types of customers. External and internal. The external customer is the one that comes in for a coffee and spends money and time with us as guests in the cafe. The internal customer comes in for a job and spend their energy and time helping us serve the first customer well. In this environment, managers are critical …
I have noticed a lot of noise in the industry. The coffee shop and its owner are the targets of a crushing and never ending stream of marketing that does not care about your success, but only moving units. The uncertainty that was supposed to be solved, is made worse, and the simple desire to serve coffee professionally, gets over …
We are notorious in coffee for promoting people into management based only on technical skills or that they might not be quite as unreliable as others on the team. We also rush good people who need more time to develop resilience into the position and set them up for failure. In order to make good decisions, there are many traits …
Sometimes we hope against hope that we can eventually win the customer over to that one flavor, those later hours of your cafe, or the new menu item that the internet said was a sure-fire winner. Whether it is our own pride or some other reason, we can hang on to things a bit too long and damage our business …
