Keys To The Shop : Equipping Coffee Shop Leaders

Boy do we have a Founder Friday for you! Today we get to talk with the founder of MadLab Coffee in L.A., Andrew Sinclair.

Andrew has been in coffee for over a decade going from an enthusiast to barista, head barista, manager, then owner and operator all before he started MadLab in 2015.

Mad Lab's mission is to love people a whole lot more, instead of a whole lot less and to push everyone that encounters our coffee, to be the person they needed when they were younger. These mantras are the compass for how they present themselves and practice business with their everyday customers and thier partners that become our friends and family.

In today's conversation we will be exploring Andrew's unique path into the coffee world and the peaks and valleys that mad him and his company what they are today.

This is one of the most encouraging, passionate, and genuine interviews to date and serves as a real dose of inspiration to put integrity and people at the center of all we do.

We cover:

• The difficulty of being in hospitality in LA.
• Becoming a barista, manager, owner
• Looking after people first
• Viewing things as opportunities
• Serving the needs of the neighborhood
• Flag planters vs hometown roasters
• Adventures in learning to roast
• Our hospitality and staff care mindset
• Taking over an existing space at the right time
• How the homeless community saved MadLab Coffee
• MadLab service mantras and the importance of mentorship
• Why it's not about money

Links:

www.madlab.co

MadLab on Instagram

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045 : Simple, Powerful Hospitality w/ Philip Turner

232 : Founder Friday w/ Blew Kind of Fanny Lou's Porch

129 : Founder Friday w/ Casey & Jeremy Miller of The Mudhouse, St. Louis, MO

075 : Founder Friday w/Jill Killen of Cloud City Coffee, Seattle Washington

107 : Kyle Glanville & Charles Babinski of G&B Coffee and Go Get em Tiger

Visit our amazing Sponsors!

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Looking out into the world of specialty coffee and the sheer number of complex problems both locally and globally that need to be addressed, it is easy to get overwhelmed. The question of, How can I make a difference? Is often left unanswered because the opportunities for contribution seem too small. Or we try to answer the question in with unsustainable efforts that fizzle out and make us worry of trying again.

Today on Shift Break we will be talking about how small steps toward a goal can bring about massive change and bring consistency to how we walk out our values in our daily business for the benefit of all our staff, customers, and the greater community.

Related Episodes:

Sustainability Series #1 : The Farm

Sustainability Series #2 : Importing & Roasting

Sustainability Series #3 : The Cafe

Sustainability Series #4 : Consumer

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Consumers. What we assume to be the end of the value chain in coffee, may in fact be the the beginning. In reality, as we will learn today, coffee is more a circle than a straight line, and in many ways it begins and ends with the consumer.

How we serve, market to, and communicate with the consumer, literally shapes the industry through curating the demand that we then supply.

The question for all of us who have influence in creating the expectations, and therefore the demands and behaviors of consumers, is, how do we build guide them to options and habits that create long term sustainability?

With the help of some of the most incredible and influential people we dive deep into the world of the consumer to discover what makes them tick, what part we play, what makes sustainability movements sticky, how to create a narrative and supply options that encourage mass change through local effort, how farmers are creating direct to consumer models, and where we can start in our own businesses to create sustainable change.

As we end the series on this episode I hope you take these ideas and find a way to start applying them as soon as possible. The road to sustainability is being built by many hands around the world working together for a common goal.

Let's make sure we join hands with them.

Our Guest for this episode include:

• Erika Vonie: Coffee Consultant at Erikavonie.com
• Felipe Croce: Farm manager for F.A.F. Brazil
• Heather Ward: Content Strategy Director for the SCA
• Spenser M. Ross PHD: Assistant Professor of Marketing at University of Massachusetts Lowell's Manning School of Business.
• Dr. Sukhbir Sandhu: Senior Lecturer in Sustainability and Ethics at the University of South Australia Business, and researcher w/ Centre for Workplace Excellence (CWeX)
• Thaleon Tremain: CEO and co-founder of Pachamama Coffee Cooperative

Guest Links:

• Erika Vonie
• FAF Brazil
• SCA.COFFEE
• Spencer M. Ross
• Dr. Sukhbir Sandhu
• Pachamama Coffee Cooperative

Show Links:

• www.biocaf.com
• Download the Free PDF Program Guide
• All Episodes of The Sustainability Series

Related Keys to the Shop Episodes:

• 035 : The Consumer Revolution w/ Kevin Sinnott
• 304 : Inside the Coffee Data Trends Breakout Report w/ Katie Von Der Leith of the SCA
• 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D.
• 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto!
• Blog: The Customer of Tomorrow
• 272 : Coffee for Dummies w/ Major Cohen
• 227 : Connecting with Hearts and Minds
• 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript

Remember!

• Visit www.biocaf.com for more resources on sustainability!
• Visit www.keystotheshop.com for hundreds of episodes focused on helping you and your coffee business thrive!
• Follow @keystotheshop on Instagram!

As we have explored all that has gone into the product of coffee and the many ways that sustainability can be achieved in farming, Importing, and Roasting. Now we come to the place where coffee's potentially is ultimately on display. The cafe.

Next to the farm, the cafe has been the focus of much of our sustainability efforts, and with good reason. The cafe is hands down the most wasteful link in the value chain in product, materials, energy, and even in potential as businesses often cannot sustain themselves longer than a few years.

In this episode we will be talking with some brilliant minds whose work and ideas have created seismic shifts in the way coffee shops can view and pursue sustainability in an accessible and effective ways.

As we talk about everything from shifting our mindsets, zero-waste initiatives, and energy saving innovations --to navigating social pressure, communicating values to customers/staff, and committing to small steps and building simple systems, I believe this episode will stoke your desire to start or continue your own shop's sustainability efforts.

Our Guest for this episode include:

• Cosimo Libardo: CEO, La Carimali Group
• Karen Lickteig: Marketing & Sustainability Director for Nossa Familia Coffee
• Umeko Motoyoshi: Author, Not Wasting Coffee, Host, A Better Table Podcast

Guest Links:

• La Caramali Group
• Nossa Familia Coffee
• A Better Table Podcast
• Not Wasting Coffee / Umeshiso.com

Show Links:

• www.biocaf.com
• Download the Free PDF Program Guide
• All Episodes of The Sustainability Series

Related Keys to the Shop Episodes:

• 275 : The Changing Landscape of Cafe Spaces w/ Dr. Jennifer Ferreira
• 206 : The Emotional and Social Impact of the Cafe Space w/ Noa Berger
• 067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe
• 057 : SOP's FTW! Success through Standard Operating Procedures

Remember!

• Visit www.biocaf.com for more resources on sustainability!
• Visit www.keystotheshop.com for hundreds of episodes focused on helping you and your coffee business thrive!
• Follow @keystotheshop on Instagram!

Sustainability is a collaborative effort that relies on solid networks, relationships, and communication. This is mainly the responsibility of importers and roasters whose job it is to provide connection, accurate representation, and to realize the potential of the now harvested coffee and the farmers who grow it.

While providing these platforms to those they serve, importers and roasters must also look out for the stability and sustainability of their own businesses in order to make progress long-term.

In this episode we will be talking with some seriously inspiring importers and roasters to discuss their practices, perspectives, accomplishments on what it means to be holistically sustainable.

From commited importing relationships, balancing the needs of roasters and farmers, and exploring the roasters role in the value chain -- to roaster cooperatives, creating values based culture, and navigating supply challenges, there are some incredible points and actionable insights in these conversations.

I hope this inspires you to take consistent action, even in small ways, to add to the positive momentum!

Our Guest for this Episode include:

• Jeanine Niynzima-Aroian: Owner of JNP Coffee / Founder of Burundi Friends International
• James Tooill: North American Sales Manager, Ally Coffee
• Joe Marrocco: VP of Coffee Sourcing and Product Development at FairWave Coffee Collective
• Monica Firl: Director of Sustainability, Coop Coffees
• Lee Wallace, CEO, Peace Coffee
• Andi Trindle Mersch: Director of Coffee, Tea, and Sustainability with Philz Coffee

Guest Links:

• JNP Coffee
• Ally Coffee
• FairWave
• Coop Coffees
• Peace Coffee
• Philz Coffee

Show Links:

www.biocaf.com

Download the Free PDF Program Guide

Series Link:

• All Episodes of The Sustainability Series

Related Keys to the Shop Episodes:

• COVID-19 Focus: Perspective form Burundi w/ Jeanine Niyonzima-Aroian, JNP Coffee
• 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop
• 078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris
• Special! "Thinking Differently" Series | Radical Sustainability w/ James Combs of Combs' Coffee
• 152 : Essential Advice for Starting a Roastery w/ Jen Apodaca
• "Rate of Rise: Elevated Conversations on Roasting"
• RoR #6: Buying Less and Doing More w/ Ever Meister
• 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge

Remember!

Visit www.biocaf.com for more resources on sustainability!

Visit www.keystotheshop.com for hundreds of episodes focused on helping you and your coffee business thrive!

Follow @keystotheshop on Instagram!

Welcome to the Sustainability Series from Biocaf and Keys to the Shop!

To kick off this series we will be exploring sustainability where all the potential of a coffee and the foundation of our industry is concentrated. The farm.

How we define and understand sustainability here creates a ripple effect that impacts every action we take along the value chain.

As we explore sustainability on the coffee farm we will be discussing everything from organic production, farmer cooperatives, and climate change - to legacy, genetic/crop diversity, and organic production. All of this with the aim to create clarity on the issues and highlight the movements currently making positive change that we can be inspired by, work along side of, and support in their big for sustainability on the farm.

Our Guest for this Episode include:

• Marcos Croce: Owner of Fazenda Ambiental Fortaleza (FAF) Brazil
• Esperanza Dionisio: General Manager of the Pangoa Cooperative in Peru
• Erika Koss : SCA instructor and Sustainability Consultant at "A World in your Cup"
• Kim Elena Ionescu: The Chief sustainability Officer for the SCA
• Vern Long: CEO of World Coffee Research
• Stefanie Tye: Climate Resilience Researcher with The World Resources Institute

Guest Links:

• F.A.F. Brazil
• Pangoa Cooperative
• Erika Koss "A World in your Cup"
• SCA
• World Coffee Research
• The World Resources Institute

Show Links:

www.biocaf.com

Download the Free PDF Program Guide

Series Link:

• All Episodes in this Series

Related Keys to the Shop Episodes:

• 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto!
• 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge
• 288 : The Truth behind Cheap Coffee w/ Karl Weinhold
• 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research
• COVID-19 Focus: Perspective form Burundi w/ Jeanine Niyonzima-Aroian, JNP Coffee
• 072: Taking an Origin Trip w/ Kim Elena-Ionescu : How to go to origin in a mutual beneficial way
• 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience

Remember!

Visit www.biocaf.com for more resources on sustainability!

Visit www.keystotheshop.com for hundreds of episodes focused on helping you and your coffee business thrive!

Follow @keystotheshop on Instagram!

How do we gauge the markets our coffee shops serve? On top of being engaged in our own local ecosystems we must also pay attention to large scale trends as they influence the perception and habits of our customers. The SCA and NCA have recently teamed up to produce a robust, first of its kind report called, "The National Coffee Data Trends Break Out Report" that is free to the public and chock full of very useful and actionable information.

Today we will be discussing many of this reports findings and how they impact our shops with the SCA's Katie Von Der Lieth!

Katie von der Lieth is a Research Program Manager at the Specialty Coffee Association and Coffee Science Foundation, where she supports and grows the coffee research program. Prior to joining the SCA, Katie earned master's degrees in International Agricultural Development and Agriculture Resource Economics from the University of California, Davis. She also helped design and teach an undergraduate course about coffee and has conducted small-scale coffee research projects in Brazil and Ecuador.

In this conversation we will cover:

• The making of the report and its goal
• Defining specialty and non-specialty
• Exposing customers to options
• Definitions and How report was compiled
• Trends in socio-economic, ethnicity, geographic distribution
• Surprising results of the study
• Relationship of consumers to home vs cafe experiences
• Discussing causes, impact, and customer trust
• Reason for the study
• Implications of the findings on marketing

Links:

SCA.COFFEE

Download the free Report!

Related Episodes:

• 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript
• 069: Hosting Consumer Coffee Classes : 7 Guidelines
• 092 : Tony "Tonx" Konecny of Yes Plz : Consumer Accessibility, roasting, 3rd wave, subscription
• 035 : The Consumer Revolution w/ Kevin Sinnott
• 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee
• 270 : A Conversation w/ Mark Michaelson of Michaelson Consulting!
• 196 : Understanding Customer Preferences w/ Peter Giuliano Transcript
• 048 : How to taste coffee w/ U.S. Cup Tasters Champion, Steve Cuevas!

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

www.coffeefest.com

Exciting news! On Wednesday, September 22nd, Keys to the Shop along with Biocaf, will be releasing a 4 part narrative series focused on exploring sustainability all along the value chain.

Throughout the series will be talking to 20 of the most inspiring farmers, roasters, managers, importers, thinkers, and academics to both understand what real sustainability looks like, and how their ideas and work is making an impact.

We will be focused on:

1. The Farm
2. Importing and Roasting
3. The Cafe
4. The Consumer

Through this journey of arranging, conducting, compiling, and editing these interviews into their final form, this much is clear - This is just the tip of the iceberg.

I hope that what you hear is surprising, encouraging, educational, and ultimately inspires you to dive deeper yourself into how you and your company can continue to pursue and refine what it means to be a sustainable specialty coffee industry.

You can download a PDF program guide that highlights all of the guests that are featured on the series.

A huge and humble thank you to my friends Jesse Hartman of The Coffee Podcast and Kojin Tashiro for their priceless help on the storyboarding and editing respectively.

This series will be release in total on Wednesday the 22nd at 12am EST

Visit Biocaf for more valuable content on sustainability and be sure to tune in on Wednesday the 22nd for the Keys to the Shop Sustainability Series!

Baristas are obsessed with it! The question we have to ask is, why?Most of us don't need to get people interested in latte art. In fact many of you probably wish your baristas would focus on other things. Contrary to what we might assume, baristas that gravitate toward latte art are not trying to avoid work so much as they are compelled by what latte art offers.

Today we will be talking a little about why, if we want staff to engage holistically with the cafe, we will make all work like latte art.

Related episodes:

248 : The 5 Elements of Resourcing your Team

172 : Why Tracking Performance is a Must!

162 : Discussing "Baristastainability" w/ Jenna Gotthelf of Counter Culture Coffee

047 : Mastering Latte Art : Some of the worlds best latte masters weigh in!

Visit our awesome Sponsors!

Elevated batch brew and so much more!

Ground Control Cyclops Brewer

The best espresso machines in the world!

www.lamarzoccousa.com

Ideally, the nature of your relationship with your wholesale customers is less like a transaction and more like a partnership. How do we approach caring for those who have decided to serve our coffee in a way that is true to our values, supports their success, and creates growing trust and mutuality? In this episode these questions and more are answers as we talk with the Partner Program manager for Cat and Cloud Coffee, Marc Gessler!

Marc has been in coffee now for 7 years. Born and raised in Santa Cruz, he began his career at Verve and after following the progress of Cat and Cloud he landed a job as a barista and quickly moved into working in the wholesale partnership program. Marc now leads this program that seeks to build authentic and values based relationships with all the people who partner with Cat and Cloud.

In this conversation we will talk a bit about Marc's own journey into coffee, then dive into the work he does in supporting all the Cat and Cloud wholesale partners on a day to day basis, how they manage challenges, and continue to improve their standards and communication.

I love the passion Marc brings that absolutely resonates with what I know about the whole team over there at Cat and Cloud. You are sure to gain some very valuable insight that you can apply to your wholesale department after listening to today's episode.

We cover:

• Where do leads come from
• Values and authenticity as prerequisites
• Managing partner relationships
• Training and customization
• Trusting your clients
• Meeting people where they are
• Dealing with difficulties and when to part ways
• Keeping track of partner progress and needs

Links:

www.catandcloud.com

Related Episodes:

246 : Selecting a Wholesale Coffee Provider

133 : 5 Keys to Successful Wholesale w/ Sarah Richmond

233 : A Conversation w/ Anthony Ragler, Black and White

235 : 4 Tips for Training your Staff

191 : Retraining your Staff on new Standards

Visit our amazing Sponsors!

www.prima-coffee.com/keys

www.pacficfoodservice.com

www.coffeefest.com