Keys To The Shop : Equipping Coffee Shop Leaders

Fresh off his victory in Seattle, Kyle Ramage of Mahlkonig USA took some time to talk with us about the competition. We get into the details of his routine, his drinks, his presentations message, his dry ice frozen coffee and the challenges/lessons he experienced on the road to winning the U.S. Championship title. LINKS: www.keystotheshop.com www.mahlkonig.com www.worldcoffeeevents.org www.cafeshow.com VIDEO: Live Stream of USBC FINALS Kristian Klatt Heat in Grinders Christopher Hendon on "Performing an Good Experiment"

I am honored to welcome Colin Harmon for our 4th Founder Friday episode! Colin is a 4 time Irish Barista Champion, 4th place World Barista Championship finalist, and Owner/Founder of 3fe Coffee, one of the world's most innovative and progressive specialty coffee shops located in Dublin, Ireland. Colin is also the author of the new book, "What I Know About Running Coffee shops", a book detailing critical information and insights from colin experiences that will help you start or run a great coffee operation. Trust me, you will want to get this book. We talk about the evolution of his shop and the lessons, challenges, and rewards experienced along the way. We also dive in and discuss some of the great content form the book I know you are going to enjoy this! Links: •What I Know About Running Coffee Shops •3fe Website •3fe Instagram •Colin on Twitter Notes Can be found at: www.keystotheshop.com

Reviews can be a great experience. They can also be frustrating and challenging. They key is in how you go into the review and how you respond to the feedback given. Today we will cover 7 tips that will help you leverage the review to your professional advantage. Performance reviews are a great opportunity for growth and to gain gain clarity on where you are in your career. I hope these 7 tips are helpful to you! Enjoy! Links: Notes www.keystotheshop.com/resources "Setting the Table" by Danny Meyer Related Episode: #14 "A Baristas Guide to Advancing"

There is a lot of farm information available to us today in coffee. The question is how do we use that information & what is the line between overloading the customer and enhancing their experience? What purpose does all this knowledge serve? Today Joe Marrocco of Coffee Imports helps us not only answer these questions but also talks about the relationship between the cafe, the producer, and everything in between. Joe Marrocco has been working in Specialty Coffee since 2005, where he started at a small, but mighty, café in southeast Missouri. Joe has been a barista, a café manager, a roaster, an educator, a leader in the Barista Guild of America, a barista competitor, a BBQ judge, a server and expeditor, and many more things both in and out of coffee. Basically, he loves the service industry, coffee, food, and people. He is also a husband of nearly 15 years, and the father of two. He is the Sr. Sales Associate and Director of Education at Café Imports, Educator in collaboration with Mill City Roasters, Co-host of the Opposites Extract Podcast, and Chair of the Membership and Communications Committee on the Roasters Guild Executive Council. Show Notes www.cafeimports.com www.millcityroasters.com www.oppositesextract.com www.joemarrocco.com Insta and Twitter: @roasterjoe Email: joe@cafeimports.com

What do you think of when you think of "The Customer"? All too often it brings to mind annoyance, challenges, irritation, and even anger. I recently read an old article that was being newly shared around social media that was the catalyst for this episode. Tons of lists exist stating what we baristas "hate" about customers but what is it that we love about them? We will go much farther in our careers if apply a little charitable assumption to the ones who make our work possible. You may not own the business but taking a posture of ownership when it comes to how you perceive the customer will set you up for success in the future. A and today I want talk about 10 reasons to love the customer! If you have more things to add that you love about your customers tell us on Twitter using the hashtag #lovemycustomers Visit our Sponsor! Notes: www.keystotheshop.com/resources The Article: http://www.wweek.com/restaurants/2016/11/09/10-reasons-your-barista-hates-you/ Cool reaction to the piece: http://www.nossacoffee.com/nossablog/2016/11/11/5-reasons-your-nossa-familia-barista-loves-you-1

The future of your shop depends one more than just the coffee you serve, it depends on the people you hire and how you engage and lead them. This determines how they care for each other, your customer, and your business. In this episode I present a talk I normally share at Coffee Fest where I give you tips on how you can create a culture that ensures an excellent experience for your staff and guests. Book: It's OK to Be the Boss Related Episodes: Episode 7 "4 Keys to an Effective Checklist" Episode 4 "10 Steps to Being a People First Leader" Episode 13 "Leadership and Management Master class w/ Eva Attia" Send you questions to : Chris@keystotheshop.com Thanks for listening! -Chris

Jonathan Rubinstein, President & Founder of Joe Coffee in NYC and Philadelphia joins us on the show today to talk about coffee business, Hospitality, the keys to their success in growing from 1 store in 2003 to 16 locations today, the recent investment from Danny Meyers', Union Square Hospitality Group, and the challenges and rewards that he has experienced along the way. This episode is jam packed with great stories, advice, insight, and inspiration. If you are in the coffee business (that's probably all of you) you won't want to miss this one! Don't forget to share this episode and subscribe! Show Notes will be available at : www.keystotheshop.com/resources Helpful links for Joe Coffee: www.joenewyork.com Instagram Twitter http://www.ushgnyc.com Questions, Comments? Send them to : chris@keystotheshop.com

The customer experience can make or break your cafe. There are so many seemily small things that can derail the customers enjoyment of your shop. How can we raise the bar and focus our energy on the places that really count? What are some of the main things we do that detract from an other wise great experience? Michael Butterworth , cofounder of The Coffee Compass and Director of Education at Quills Coffee in Louisville, KY talks with us about these things and more on episode 16 of Keys to the Shop! Helpful Links: The Coffee Compass Quills The Black Fox Send your thoughts to chris@keystotheshop.com www.keystotheshop.com

Sometimes, in spite of doing all the right things and taking all the right steps, advancement just does not happen. Today we talk with Anne Nylander about how to navigate the tricky terrain of leaving your job in pursuit of the next step in your career. We talk about how to bring up the topic with you boss, getting counsel from the right people, making a solid plan, how to maintain relationships throughout. Anne Nylander has been a Specialty Coffee Professional for 11 years Her experience in the industry goes from East to West Coast. She has worked as: Store manager for Joe Coffee NYC Founder, President, and Lead Consultant at TampTamp NYC BGA Executive Counsel Member and SCAA Membership Coordinator Manager at Starbucks Reserve Roastery and Tasting Room in Seattle She has launched: WWW.ANNEFNYLANDER.COM ... which is home to her consulting business Questions/Comments: chris@keystotheshop.com www.keystotheshop.com

We all want to make progress and be fulfilled in our work. For many of us though frustration in our jobs causes us to not take full advantage of our current role to help us get to where we want to be. Today we are talking about some basic (but powerful!) ways to advance and set yourself up for success in your coffee career. Related Episodes: Ep: 12 "A Journey Into Management and Back w/ Lauren Airola" Ep: 05 "Baristas Speak! Interviews from Coffee Champs Knoxville" Have questions, Comments etc? Reach out to me! chris@keystotheshop.com Some Helpful Resources: www.keystotheshop.com/resources www.scaa.org www.baristahustle.com www.jimseven.com Chris Baca Youtube Channel Barista Guild of Washington State FB Group