Keys To The Shop : Equipping Coffee Shop Leaders

It is a common weakness of hiring managers and desperate owners alike. We hire people that are not the right fit and spend most of our time trying to get them to change once they are working in the cafe. This leaves us burned out, it leaves the employee frustrated, and the business suffers in the process.

Today on Shift Break we will be talking about how e can avoid hiring the wrong people for the shop by focusing our effort away from trying to conform people that should not have been hired to begin with, and instead spend our energy identifying what is needed and who the right fits are before hiring.

If we could just solve this one thing, coffee shops would drastically change for the better.

Related episodes:

• SHIFT BREAK! Adding Value in the Cafe
• 496: Hard Decisions and High Standards
• SHIFT BREAK: Why You Need Exit Interviews
• SHIFT BREAK: Respecting Your Barista's Professional Boundaries

INTERESTED IN CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email

[email protected]

of book a free call now:

https://calendly.com/chrisdeferio/30min

Thank you to out sponsors!

Everything you need for back of the house operations https://rattleware.qualitybystainless.com/

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Once you hire the right people for your cafe you move on to the next decision, how to work with them to give them to set them and the business up for success. Too often the way we place and lead people is based on their job description and not so much based on their individual characteristics. How much better would your shop run if your team was given the opportunity to work in areas where they were strong and their weaknesses were not our dominant pre-occupation?

Today we are goin to dive into this subject with a re-airing of a classic episode for 2019 all about working through strengths with my friend, Lisa Cummings!

Lisa Cummings is the founder of Lead Through Strengths, a firm dedicated to helping people use their strengths at work. Lisa and her team serve large teams and organizations to help them leverage the results of the CliftonStrengths (formerly StrengthsFinder) assessment. She is also the host of the popular Lead Through Strengths podcast.

In this episode we are going to talk about the ways in which we can focus on and utilize our own strengths and facilitate the same opportunity for those we lead in the coffee shop.

Related episodes:

• 248 : The 5 Elements of Resourcing your Team
• 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority
• 415: The Best Lessons On How to Listen w/ Listening Expert, Oscar Trimboli
• 373 : The Owner's Role: 5 Behaviors for Effectiveness

INTERESTED IN 1:1 CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email

[email protected]

of book a free call now:

https://calendly.com/chrisdeferio/30min

Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!

www.arto.com

Visit @artobrick

The world loves plant based beverages and baristas love the Barista Series!

www.pacificfoodservice.com

Why does it feel so awkward and difficult to take action the way we know we need to as leaders in the coffee shop? If you are human, you feel a kind of resistance when it comes to making decisions, having those conversations, and generally taking decisive steps into leadership. What are we worried about? Well, there surely are some things we can fall prey to and need to guard against when using the authority of the role to serve others, but unless we get over the awkward first steps, we cannot truly serve well.

Today on Shift Break we will be talking about how you can plan on this awkwardness and how you can overcome it so you can be the effective owner, manager, trainer, and leader your baristas and customers need you to be.

Related episodes:

• 368 : Walking the Line Between Leadership and Friendship
• 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee
• 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it
• 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017

INTERESTED IN CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email

[email protected]

of book a free call now:

https://calendly.com/chrisdeferio/30min

Thank you to out sponsors!

Everything you need for back of the house operations https://rattleware.qualitybystainless.com/

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

The quality of your product matters. Some might get the idea that if only we are kind and hospitable then all will be forgiven or overlooked when it comes to quality fumbles. Actually, quality and the delivery of excellence in the product is part of how you show kindness and hospitality. Therefore how we approach it must be with a mindset that starts with the customer and ends with a structure of applied standards that respects the person, the coffee, and ourselves.

Today we will be talking about some principles you tips you can apply in your cafe that will help improve the quality and consistency of your product as well as the skills and confidence of your staff.

Related episodes:

• 406 : Five Ways to Immediately Improve Your Coffee Quality
• RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises
• 030 : Casey Underkofler : Matching Your Service to Your Quality : How to Manage and Control the critical details of service so both the experience and product are excellent

INTERESTED IN 1:1 CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email

[email protected]

of book a free call now:

https://calendly.com/chrisdeferio/30min

Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!

www.arto.com

Visit @artobrick

The world loves plant based beverages and baristas love the Barista Series!

www.pacificfoodservice.com

"I cannot open a coffee shop because my market is too saturated!" Does this sound like something you have heard or even said yourself?

Today there are indeed a LOT of coffee shops. Way more than there ever have been. But does that mean the market is really saturated?

Today on Shift Break we will be talking about a different way to view market saturation that will challenge you and open you up to the possibilities that are all around your community. There are more opportunities than meet the eye.

Related episodes:

• 523: Encore: How We Ruin Specialty Coffee Experience
• SHIFT BREAK! Every Customer is a Judge
• 518: How to Run a Coffee Shop w/ Meaningful Hospitality
• SHIFT BREAK: Back to the Basics

INTERESTED IN CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email

[email protected]

of book a free call now:

https://calendly.com/chrisdeferio/30min

Thank you to out sponsors!

Everything you need for back of the house operations https://rattleware.qualitybystainless.com/

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

The question we sometimes ask interviewees is, "What is more important, quality, or hospitality?" Spoiler, it's a trick question and the answer we like to hear usually is "Both".

Well, today on the show we will dive into why the answer should actually be hospitality and how our approach to this question and the order in which we pursue things actually can limit our potential or set us up for massive impact and growth.

Related episodes:

• Embracing Unreasonable Hospitality w/ Will Guidara
• 424: Developing Menu and Hospitality Guides
• 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner

INTERESTED IN 1:1 CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email

[email protected]

of book a free call now:

https://calendly.com/chrisdeferio/30min

Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!

www.arto.com

Visit @artobrick

The world loves plant based beverages and baristas love the Barista Series!

www.pacificfoodservice.com

Roasting coffee sets the stage for how much potential enjoyment a customer has in drinking it. In order to truly bring out the best in a particular coffee, you need to consider details about the coffee that impact its behavior and development. One of the big ones of course is the cultivar you are roasting and being able to start determine a profile from a place of understanding based on what that cultivar generally likes.

Today on this 33rd episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are sitting down with Rob Hoos to discuss his NEW book, "Cultivar: A Practical Guide for Coffee Roasters".

For Decades now Rob Hoos has been an industry leading roaster, consultant, and author whose work is is born from patient and thorough exploration and experimentation. We had him on the show a while back to talk about his first book, "Modulating the Flavor Profile of Coffee", and now we explore Rob's NEW book and talk about the insights and findings from his research around roasting the various cultivars of coffee a roaster in today's marketplace is likely to come across.

This is a great episode for anyone interested in roasting their coffee as well as that coffee can be roasted. Respecting the cultivar will open up a lot more both in the coffee and in your customers enjoyment of it!

Links:

www.hoos.coffee

Related episodes:

• RoR #26 : How to Approach Roasting Fine Robusta w/ Cleia Junqueira | Consultant + Q-Robusta Grader
• RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind"
• 063 : What Your Roaster Wants you to Know w/ Rob Hoos, Author, Modulating the Flavor Profile of Coffee
• RoR #18 : Expert Tips on Avoiding Tipping w/ Rob Hoos

Our Sponsor for Rate of Rise!

www.millcityroasters.com

In order to assure our staff that we are listening and want to provide them solutions for issues they bring up we will often promise things in the moment, but then life gets in the way. In the moment it does not feel like a big deal, but slowly trust is eroded, and we see less engagement and loss opportunity for growth.

Today on Shift Break we will be talking about how a commitment and discipline of following through is often the the missing piece in your cafe operations. It is that discipline that unlocks a better culture and an over all better experience for the customers as we work to create an environment of confidence.

Related episodes:

ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar....

-

LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT?

-

The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march!

Click below to fill out your application now!

KEY HOLDER COACHING APPLICATION

INTERESTED IN CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email

[email protected]

of book a free call now:

https://calendly.com/chrisdeferio/30min

Thank you to out sponsors!

Everything you need for back of the house operations https://rattleware.qualitybystainless.com/

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

It is easy to get caught up into the vortex of convenience in automation in the industry today. Whether it's the giant chain drive-through's popping up across America- or super automatic promises that aren't kept, or ready to drink products that promise profitability, but rob us of energy, we could be spending in more sustainable things - the current wave of convenience is also an opportunity for coffee houses to reclaim value in the marketplace.

On today's episode, we are going to be discussing this opportunity to lean into relationships and deliver great value with the in person experiences that a coffeehouse has always been known and loved for.

Hear on the show, we are believers in the coffee house, the café, the in person experience of people making coffee for people, and now is the time to go deep and lean into the relationships that the coffee bar fosters.

Related episodes:

• 253 : Mindsets that Sabotage Success
• 317 : Encore Episode: Death by Comparison
• 318 : Why Your Shop is Key to the Success of Coffee

ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar....

-

LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT?

-

The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march!

Click below to fill out your application now!

KEY HOLDER COACHING APPLICATION

INTERESTED IN 1:1 CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email

[email protected]

of book a free call now:

https://calendly.com/chrisdeferio/30min

Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!

www.arto.com

Visit @artobrick

The world loves plant based beverages and baristas love the Barista Series!

www.pacificfoodservice.com

Creating a coffee shop that is not only for the community but built with the community is a pretty magical thing. It requires a deft balance between decisiveness, confidence, and openness to collaboration with others to make it truly sing.

Today we are talking with someone who has taken this challenge on and in the process set the tone for what a coffee shop experience can look like in a region that is steeped in tradition and poised for growth in the coffee sector.

I am thrilled to talk with Aisha Bullard, Fouder of Original Drip in Dakar, Senegal, as well as the cafe's Art Director Modou (MAD) Diongue!

An irresistible sense of wanderlust is how US attorney and Original Drip Founder, Aisha Bullard, first found herself captivated by the beauty of Dakar, Senegal's largest city. After traveling to nearly 40 countries around the globe, her heart fell in love with this bustling metropolis. She relocated her family and life to the area and soon worked remotely from a space she rented in Virage. It wasn't long before Aisha felt compelled to open the space to the public for working and connecting. In her quest to secure the perfect beans, she discovered Rwandan coffee expert Smayah Uwajeneza. Aisha's request for help to materialize her dream was met with this caffeine queen's bubbling excitement. Before they knew it, a plan unfolded to create an inviting setting for socialization while finessing a deeper African bond with this hot beverage. As you can see, even the very origins of Original Drip lie within the enchantment of connection.

Passionate about the arts, Mad in Pixel has always shown a talent for creative expression. His artistic journey began when he learned to draw on the walls of his family home. Although he initially took a path towards theological studies, the desire to communicate through visual forms remained a constant companion. By interacting with professionals, he developed a solid expertise in the visual arts and other traditional disciplines, enriched by influences from literature, pop culture, fantasy literature and urban art. The introduction of computer technology in 2004 further broadened the horizons of his creative endeavors. As a self-taught artist, he uses creativity as a bridge to connect and unify communities. He has held positions of responsibility such as art director, illustrator and director in various communications agencies.In 2019, he took a major step forward by setting up his own creative studio, PIXELS SQUAD. Driven by the desire to create and inspire works he relies on collaboration with artists, organizations and brands.

We Discuss:

• The Birth of Original Drip
• Building a Community Hub
• Cultural Significance of Coffee in Senegal
• What is Cafe Touba?
• Training and Empowering Baristas
• The Future of Coffee Culture in Senegal
• Women Empowerment and Community Building
• Art and Identity of Dakar
• Navigating Business Challenges in Year Two
• Artisan Collaboration and Local Culture and Support
• Inspiring Future Baristas and Career Opportunities
• Customer Feedback and Expectations
• Advice for Aspiring Entrepreneurs

Links:

Instagram: @theoriginaldrip_

Related episodes:

• 488: Founder Friday! Honoring Coffee's Root w/ Bartholomew Jones of Cxffee Black!
• 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar Coffee
• 279 : Founder Friday! w/ Daniel Brown and Nephthaly Leonidas of Gilly Brew Bar
• 377 : Coffee, Mindfulness, and the Art of Observation w/ Rob Sykes

ATTENTION CAFE OWNERS w/ 2+ Years of running your brick and mortar....

-

LOOKING FOR A COMMUNITY OF SUPPORT, ACCOUNTABILITY, INSIGHT, AND ENCOURAGEMENT?

-

The Key Holder Coaching Group master-mind are now taking new applicants for our 4th cohort launching in march!

Click below to fill out your application now!

KEY HOLDER COACHING APPLICATION

INTERESTED IN 1:1 CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email

[email protected]

of book a free call now:

https://calendly.com/chrisdeferio/30min

Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!

www.arto.com

Visit @artobrick

The world loves plant based beverages and baristas love the Barista Series!

www.pacificfoodservice.com