Keys To The Shop : Equipping Coffee Shop Leaders

In conversation with employees we are often too quick to accept the first answer or the first explanation of and issue. In order to help we need to have the right information. Unfortunately, often due to the power difference between boss and employee, the information only scratches the surface.

Today we will be discussing how exercising positive doubt and being curious can help open people up as well as open more solutions to the issues being communicated.

Related episodes to listen to after:

Toxic Vulnerability

074 : The Life Changing Power of Good Authority w/ Jonathan Raymond

229 : 7 Tips for New Managers

104 : How to Deliver Difficult Feedback w/ Tom Henschel

052 : Solving Coworker Conflict w/ Tom Henschel

151 : How to Respond and React to Negative Feedback : 5 Step Process

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Ground Control Cyclops Brewer

The best espresso machines in the world!

www.lamarzoccousa.com

Welcome to the last episode in the "Thinking Differently" series brought to you by Ground Control!

We are ending on an amazing episode this week as we are going to be talking with the amazing, James Combs of Combs' Coffee in Corinth, Texas!

James Combs founded Combs' Coffee in 2013 by visiting East Africa on a sourcing mission with a friend that he met while working in the finance industry. He fell in love with tea and coffee while visiting the birthplace of coffee and seeing how incredibly difficult it is to produce. Upon the arrival of the first shipment of coffee James began roasting coffee with arguable the worlds smallest solar powered coffee roasting operation at his house in Corinth, Texas. Fast forward 8 years and James is now operating the worlds largest solar powered coffee roasting operation with a 30 KW solar array and 3 commercial machines housed within a 100+ year old Coca Cola bottling facility. He currently imports tea & cacao as well as offers local wine and craft beer. James is also a Q-Grader, COE judge, and certified Wine Taster.

In our conversation with James we are going to be covering a lot of ground as we explore his tenacious pursuit of building a highly sustainable and quality focused coffee business that also gives back to his local and global community. Fittingly, James has a boundless energy to offer all the current and future projects at Combs' Coffee. Whether we are talking about building a hydro battery, the virtues of mason jars for whole bean coffee, or creating platforms for other businesses to thrive and be sustainable, Combs' Coffee is anything but your typical coffee company, they are the epitome of thinking differently!

We cover:

• Discovering coffee and tea
• Pusuing Q grader
• His radical commitment to sustainability
• Scaling sustainable values
• First impressions of the industry and early challenges
• Learning roasting and embracing challenges
• Creating structures and project to serve the community
• Building a legacy
• Running sustainable cafes
• Upcycling, recycling, eliminating waste
• Amazing future plans
• Facilitating opportunities for others

Be sure to check out the bonus content only available on www.groundcontrol.coffee/ktts as we continue the conversation with James and talk about:

• How do we start out pursuing sustainability on our business?
• Doing more with less
• Embracing the hard way
• Being consistent with your business path
• Hopes for the future of coffee

Links:

https://www.combscoffee.com

https://combscoffeeorigins.com

http://cabstation.net

Related Episodes:

Special! "Thinking Differently" Series | Filipino Coffee w/ Ron Dizon of Teofilo Coffee!

Special! "Thinking Differently" Series | 1% Better w/ Paul Magda of Pause Coffee House

Want to brew things differently? Visit our Sponsor!

www.groundcontrol.coffee/ktts

How do I make more money? Which areas of the business can I adjust to increase my profitability? These are the questions on the minds of most coffee entrepreneurs. Running a coffee bar means you make your money via low profit margins that compound when scaled. It is not as easy as simply introducing a new flavor, choosing the right rewards program, or offering tempting discounts and deals. In fact, a lot of the usual tactics are money drains not money makers and are definitely not sustainable. Many of the ways to make more money are hiding in plain sight.

In today's episode we are going to talk about six proven methods for increasing your shop's revenue that are both achievable and sustainable. Not to mention they offer the benefit of strengthening your companies foundations and culture in the process.

We will cover:

• Service + Speed
• Well curated specialty item programs
• Cost + Inventory
• Retail placement
• Getting out of your shop
• Investing in culture

Related episodes to listen to next:

223 : Building a Financially Resilient Business w/ Andrew Carroll

211 : Straight Talk from the Retail Doctor, Bob Phibbs

184 : Making Great Business Decisions w/ Dave Stachowiak

173 : 5 Areas of Focus for Retailers

160 : The Smart Way to Approach Money w/ Jill Schlesinger

The BEST in commercial coffee equipment!

www.prima-coffee.com/keys

Want the best plant based beverage for your coffee drinks?

www.pacificfoodservice.com

When we serve coffee, who are we serving? If you were to listen in on many conversations about coffee over the counter you would think we are just serving ourselves based on the narrow range of coffees we tend to favor as professionals. We serve both the customer and the farmers interest and how we do or do not cultivate enthusiasm for all the coffees we offer has huge implications for our industry's future not to mention the health and sustainability of your own business.

On today's shift break we are going to chat about cultivating a new mindset that will help us show up at work ready to serve our customers both in our communities and on the farm.

Related episodes:

Building an Accessible Coffee Menu w/ Joe Marrocco How to talk to Customers about Coffee The Dark Roast Night of the Soul 270 : A Conversation w/ Mark Michaelson of Michaelson Consulting!

Visit our Sponsors!

Elevated batch brew and so much more!

Ground Control Cyclops Brewer

The best espresso machines in the world!

www.lamarzoccousa.com

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Welcome to the next episodes in the "Thinking Differently" series brought to you by Ground Control!

On today's episode we are going to be talking with the co-founder of Pause Coffee House in Sacramento California, Paul Magda!

Paul and his business partner Edward are 1st generation immigrants who for the past 6 years have worked diligently to create Pause Coffee House and have learned and grown an enormous amount in the process. Their background is primary in construction and fabrication with a dash of medical experience but they entered the coffee space with a dedication to making Pause Coffee House the best experience for their staff and customers possible. Their story is one of managing incredible amounts of change with the mantra of being 1% better everyday.

In today's conversation with Paul we will be discussing their start-up story, their personal and operational challenges taking on and changing an existing business, and how they have thrived through partnerships, teamwork, and a focus on the operations of the business.

We cover:

• Opening the business and early mistakes
• Being creative in problem solving
• Change management
• Growing as leaders
• Testing vision for authenticity
• Leaning on other people for help
• Learning the coffee business while dealing with cover
• Being 1% better daily
• Developing the operations

Be sure to check out the bonus content only available on www.groundcontrol.coffee/ktts as we continue the conversation with Ron and hear some pretty amazing advice for operators and owners who also want to make a difference with their business!

Links:

www.pausecoffee.house

Instagram

Related Episodes:

Special! "Thinking Differently" Series | Filipino Coffee w/ Ron Dizon of Teofilo Coffee!

Want to brew things differently? Visit our Sponsor!

www.groundcontrol.coffee/ktts

Markets shift and trends change, impacting how we do business as retailers and also how consumers perceive and interact with what we offer. In the last few years there have been incredible amounts of change taking place that we would do well to both pay attention to and embrace as we strive to meet the consumer where they are as well as do our part to help shape the market.

To help us wrap our heads around what is happening now in the landscape of cafe spaces and global trends is past guest and researcher Dr. Jennifer Ferreira!

Dr Jennifer Ferreira is a Research Fellow in the Centre for Business in Society (CBiS) at Coventry University. She is an active member of both the Economic Development and Inclusive Economies cluster and the Sustainable Production and Consumption cluster within CBiS. A large part of her research interest is in the expansion and development of the coffee and coffee shop industries, in particular the role of coffee shops and coffee shop cultures in different locations and economies, the importance of sustainability, and the role of the circular economy. She has publish many studies as well as articles the you can find on her website www.cafespaces.wordpress.com.

In our conversation today we are going to discuss the most relevant movements in the market that impact both consumers and brick and mortar retailers.

We cover:

• Chain stores and growth trends
• Customer education in coffee
• Cafes reactions to COVID
• The spread t suburbia
• Home coffee brewing
• Sustainability and the story of coffee
• Digital interactions
• Markets to pay attention to
• Best next steps for coffee retailers

Related Episodes:

090 : Researching the Cafe w/ Dr. Jennifer Ferreira

206 : The Emotional and Social Impact of the Cafe Space w/ Noa Berger

198 : The Evolution of the Coffee Shop w/ Prof. Jonathan Morris

140 : A conversation w/ Erika Vonie, Director of Coffee at Trade Coffee

The BEST in commercial coffee equipment!

www.prima-coffee.com/keys

Want the best plant based beverage for your coffee drinks?

www.pacificfoodservice.com

Thermodynamics is what makes coffee roasting possible. Having an understanding and control of it is what makes great roasting possible. But what aspects of thermodynamics should we be familiar with and what methods of controlling it are best? In this month's installment of the Rate of Rise series to you by Roast magazine we will be addressing these questions and much more with none other than Candice Madison.

Candice Madison has worked in specialty coffee for over a decade, as an accomplished barista, roaster, and trainer. She is a Q Arabica Instructor for the Coffee Quality Institute, an Authorized Specialty Coffee Association (SCA) Trainer, teaching on SCA certified campuses, as well as at the annual SCA Event, World of Coffee and Coffee Roasters Guild Retreat. A past World Coffee Events Head Judge, Candice is currently the Director of Roasting at The Crown: Royal Coffee Lab and Tasting Room. She oversees production roasting for the Tasting Room, as well as contributing to the Crown Jewel program, and hosting original and SCA roasting education. She is also a published writer on a range of topics concerning specialty coffee. Additionally, Candice was a member of several SCA committees, including the Equity Diversity and Inclusion Task Force, Candice is the Vice President of the Coffee Coalition for Racial Equity (CCRE).

In our conversation today we are will diving deep into the practical knowledge, application, and methods for harnessing the power of thermodynamics in the roasting process.

We will cover:

• Difference between heat and thermal energy
• Systems that impact roasting
• What probes actually measure
• How to control and track thermal energy
• Understanding your machine
• Main mistakes made in the roasting process
• What to measure to monitor thermal energy
• Between batch protocol and how much data is too much
• Learning and teaching roasting
• Does your roaster make your coffee taste particular ways?
• Cupping against data and managing reactions in the roaster
• Practical next steps to control thermal energy in your roaster

Links:

www.royalcoffee.com

Royal IG

Candice IG

www.roastmagazine.com

Subscribe to Roast Audio Articles!

https://www.roastmagazine.com/audioarticles/

RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters

RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises

RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee

Interested in coffee consulting? Let's talk! Email me: [email protected]

When we want to delegate authority, install a manager, or hire a barista we rely on a job description. We know the power a well formed and detailed job description has for setting up expectations and communicating clearly the what and why of the work, but what about owners?

Today we will chat about how a job description is not just good for your staff, but vital for you as well.

Related episodes:

Tips on Job Descriptions Systems as Care Should You be Behind the Bar Right Now? 248 : The 5 Elements of Resourcing your Team 267 : The Power of Delegation

Visit our Sponsors!

Elevated batch brew and so much more!

Ground Control Cyclops Brewer

The best espresso machines in the world!

www.lamarzoccousa.com

Welcome to the first in a series of three episodes focused on "Thinking Differently" brought to you by Ground Control! On today's episode we are going to be talking with the owner of Teofilo Coffee Company, Ron Dizon. Teofilo started as a farmers market stand roasting and serving Filipino coffee. Having been born in the Phili[oiines and raised in the U.S. in a Filipino household, Ron turned the obsession of Filipino Coffee into a passion built to give back to the Philippines. Over the years as Teofilo has grown, Ron has learned a lot about operating what is now his brick and mortar shop as well as his pop-ups and roasting operation. In our discussion with Ron we get to hear about his journey in starting, growing, and running Teofilo and the extraordinary opportunities that have resulted from his relentless pursuit of doing hard things and thinking differently about coffee and business. We cover:

• Understanding Filipino coffee
• Approaching business differently
• Big ideas and small beginnings
• Sourcing and opening up opportunities for Fillipino coffee
• Evolution of quality control in roasting and brewing
• Working with and supporting the community
• Striving to be better and trying to fail
• Inspiration from community

Be sure to check out the bonus content only available on www.groundcontrol.coffee/ktts as we continue the conversation with Ron and hear some pretty amazing advice for operators and owners who also want to make a difference with their business!

Links:

https://www.teofilocoffeecompany.com

YouTube

Instagram

Want to brew things differently? Visit our Sponsor!

www.groundcontrol.coffee/ktts

U.S. Coffee in Good Spirits champion Matt Foster is here to guide you to specialty drink success!

We all want to have a menu that includes unique signature beverages that we love making and customers love drinking. Trouble is, making creative specialty drinks that in your shop that are delicious, practical, AND profitable is not an easy task. It requires intentionality, knowledge of ingredients, and discipline to consider all the areas of the business you menu will impact.

As we set our sights on future seasonal and signature drink menu plans I thought it would be great to have the specialty beverage champion himself, Matt Foster of The Annex - Coffee and Foods in St. Louis !

Matt is a long time specialty coffee pro whose fascination with beverages and coffee started at an early age even before becoming a bartender and barista. On top of being a barista he was also the wholesale trainer for Kaldis Coffee in St. Louis and is now the FOH - and Beverage Manager for The Annex - Coffee and Foods. In 2019 Matt won the U.S. Coffee in Good Spirits Championship, a competition combining his two favorite things - coffee and cocktails. Obviously Matt has a deep knowledge of both these areas and knows what it takes to be successful when creating a menu.

In this episode we dive into a ton of practical information, best practices, and advice that will not only help you create and execute a successful menu, but help you strengthen your team and community in the process.

We cover:

• Early career and inspiration
• Competition shaping creativity
• Finding yourself and authentic expression through creativity
• Meeting people where they are while expressing yourself
• Difference between barista work and bartending work
• Depth vs breadth of knowledge
• Bridging the gap between industries
• The most common hurdles to making great creative drinks
• First steps and considerations to implement a great menu
• Workflow considerations and keeping it practical
• How to propose new drinks to your boss
• What Matt's perspective on what we need to be focusing on right now in the industry to be inclusive and find common ground.

Links:

Matt's Instagram

The Annex - Coffee and Tea

Related Episodes:

117 : Coffee and Cocktails w/ Amanda Whitt

002: Master Your Workflow w/ Ryan Soeder

163 : Lessons from Crush the Rush w/ Josh Little Field

031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career

The BEST in commercial coffee equipment!

www.prima-coffee.com/keys

Want the best plant based beverage for your coffee drinks?

www.pacificfoodservice.com