Keys To The Shop : Equipping Coffee Shop Leaders

What does it take to be successful as a barista or even just a coffee professional today? I believe the main differentiator for cafes is the experience and the main differentiator for baristas is how they approach their role. This will determine what they can glean from their current position and who they become in the process of carving out a career in coffee beyond the barista role. In this episodes I will be exploring some critical habits, attitudes, and mindsets that baristas must embrace to be successful and fulfilled as baristas in today's cafe landscape. Owners, managers, and leaders take note, even though I believe we all must hold ourselves accountable, the things we discuss are 100% things that your can help facilitate. Related Episodes: 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career 162 : Discussing "Baristastainability" w/ Jenna Gotthelf of Counter Culture Coffee 347 : Brewing Coffee and a Career w/ U.S. Brewer's Cup Champion, Elika Liftee 331 : The 7 Deadly Sins of my Career Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

As we focus this week on balance and taking stock of the levels of energy and effort we put into our cafes, we must also consider the type of work we are taking on and how it alligns with our values and how we find meaning in it. On today's Shift Break we will be talking about the place rest and meaningful work has in helping us find fulfillment in the midst of the efforts Related episodes: 111 : Self Care 101: Taking care of yourself while taking care of others 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co.

How many times have we heard that we are supposed to give work our all? Give 100% or even 110%? And then we wonder how it is that professional baristas, managers, and owners burn out on a regular basis. I'd say it is high time we look at how we take on the work of the cafe work so that we can care for the health of ourselves, our people, while at the same time achieve even greater results. Too good to be true? Well today we will be talking with returning guest, author, speaker, and the world's leader in the subject of meaningful work, Greg McKeown! Greg McKeown has dedicated his professional life to uncovering counterintuitive ways to be very successful–without burning out. In this pursuit he has written two New York Times bestsellers, "Essentialism: The Disciplined Pursuit of Less", which has sold over one million copies and been voted by Goodreads as "The #1 Leadership and Success Book to Read in a Lifetime" and "Effortless: Make It Easier to Do What Matters Most". Together they have been published in 37 languages. McKeown is an exceptional public speaker and has spoken to hundreds of audiences as he has traveled to 40 countries around the world, including Apple, Facebook, Google, Microsoft and Nike as well as TED Fellows, SXSW and more He's the host of The Greg McKeown Podcast which has been ranked in the Top 5 of all Self Improvement podcasts and Top 10 in all Educational podcasts His work has been covered in print media including in The New Yorker, The New York Times, Time, Fast Company, Fortune, Politico, Inc., and Harvard Business Review. It's been covered on NPR, NBC, FOX and many times on The Steve Harvey Show. McKeown served for 7 years as a Board Member for Washington D.C. policy group Resolve and as a mentor with 2 Seeds, a non-profit incubator for agricultural projects in Africa. He has also been a speaker at non-profit groups including The Kauffman Fellows, Net Impact and Stanford University where he co-created the popular class, Designing Life, Essentially. He serves as a Young Global Leader for the World Economic Forum. He recently moderated a session at the Summer Davos in China called, Unpacking Social Innovation Models for Maximum Impact, and served as a panelist at the Sharpening Your Creative Edge working session at the Forum. McKeown did his Masters of Business Administration at Stanford's Graduate School of Business, his Global Leadership and Public Policy certificate at Harvard University's John F. Kennedy School of Government and is currently doing doctoral research at the University of Cambridge. In this episode we discuss: Why we burn out at work The revolutionary 85% rule and why margin matters Trust as the engine of business Identifying the priorities and taking first steps Case studies in effortless thinking across time Focusing on the lighter way vs the heavier way An incredible personal story from Greg's own family How we can lead others into effortless work Related episodes: 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 111 : Self Care 101: Taking care of yourself while taking care of others 420: Design Meaningful Roles in the Cafe 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters Prioritizing your Work The Power of "No" Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

Whether or not you are familiar with the 80's anti-pot commercial this episode references or not, the fact is that those who we lead are looking at the example we give them in our own performance. Even if we are not doing the same work. It is the way we conduct ourselves in any work that will influence the way others do their work. On today's Shift Break we will be exploring why your example is the primary way we can either inspire people to excellence, effectiveness and growth, or give them permission to allow low performance and standards for themselves and their work. Related episodes: 427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap 291 : What to do if Your Baristas Wont Listen to You 248 : The 5 Elements of Resourcing your Team 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co.

Fully stepping into your authority is an act of service. Your position as a leader is meant to serve those you lead. But if you do not think it is ok to be the boss, you will simply be a bad an ineffective boss vs one that takes a strong, caring, and clear approach to the position. One of my favorite authors on management is Bruce Tulgan who wrote the book "It's OK to be the Boss. We had him on the show back on episode 28 in 2017 and I believe his work and message is an absolute must for us in specialty coffee retail. Bruce is the founder of Rainmaker Thinking and the author of more than 20 books including the best selling "It's OK to be the Boss" and "The 27 Challenges Managers Face" He is regarded the world over as a leading authority on management and leadership and is a regular contributor to Harvard Business Review and many other international publications. In this encore episode you will here both the original episode from 2017 as well as som commentary from myself on how to digest and apply these principles. Links: www.rainmakerthinking.com Bruce on LinkedIn Related episodes: 226 : The Art of being Indispensable at Work w/Bruce Tulgan 141 : The 27 Challenges Managers Face w/ Bruce Tulgan 378: 5 Areas to Develop in Managers 261 : The Basics of Managing Managers 244 : Top 10 Ways to Lose Employees Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Tanzania is well known the world over for growing and exporting wonderful and iconic coffees. Mostly every coffee professional has enjoyed a Tanzania Peaberry coffee. Yet, much like most coffee farming countries, Tanzanias internal consumption nd availability of great roasted coffee to locals was limited at the very best. Enter Leo Ferreira and Puzzle Coffee Shop. For the past 8 years now Leo, his wife, and team have been running and growing Puzzle Coffee as a hub of coffee education, excellence in roasting, quality, and hospitality. In those years Puzzle has been a catalyst for change in Tanzania as they source great local coffee, and origins beyond to expand horizons invest in the community. Leo is a certified AST in both roasting and Barista, a Q-Grader, a post graduate of the Coffee Excellence Program, and a sought after consultant/trainer. In this discussion we talk about the journey of putting it all together, lessons learned, keys to success, and what pieces of the puzzle Leo and the team are currently working on putting together. Links: @leomarinhoferreira https://www.puzzlecoffeeshop.com/ Related episodes: 247 : Founder Friday! w/ Ritesh Doshi, CEO of Spring Valley Coffee, Nairobi, Kenya 332: Founder Friday! w/ Iman Kusumaputra & Putri Yulandari of Kopikalyan, Jakarta, Indonesia 289 : Founder Friday w/ Ochen Simon Eidodo of Chariots Coffees, Uganda! 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 066: Shaping and Developing your Team w/ Beth Garrison Visit our awesome Sponsors! GROUND BREAKING BREWING MADE SIMPLE! www.groundcontrol.coffee THE BEST PLANT-BASED BEVERAGES ON THE PLANET! www.Pacificfoodservice.com Reach out to KTTS! chris@keystotheshop.com

Discover the rise of fine Robusta coffee with Cleia Junqueira, a consultant and Q-Robusta Grader. Learn about roasting techniques, showcasing unique flavors like clove and cinnamon. Explore evolving coffee quality, strategies for market success, and optimal roasting methods for espresso and filter brewing. Embrace the world of fine Robusta with expert insights and effective marketing tips.

We love to talk about setting each other up for success and pursuing excellence in what we do. In some ways we are like the person trying to order food in english to a server who does not understand the language, instead of translating, we think we should just say it louder and slower. Which makes things way worse. They are fine words, but without telling people what they mean, they become meaningless. On today's shift break we will be talking about why defining these terms before we use them in the shop is necessary for buy-in, good communication, and to achieve a specific level of excellence and success. Related episodes: 424: Developing Menu and Hospitality Guides 123 : The 10 Essentials of a Barista Manual 167 : Handing off the Shift : 4 Tips to Avoid Chaos 057 : SOP's FTW! Success through Standard Operating Procedures The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co.

How do I find loyal staff and win loyal customers? This question and many like it has been asked thousands of times as we deal with incredible amounts of turn over in our shops. We have tried tricks, incentives, benefits of all kinds but they never seem to quite do the trick. Same with customers, we offer deal, discounts, and specials, and dance whatever dance we think will get them to come back and be engaged. Today we are going to be exploring the idea of winning staff and customer loyalty and what it truly takes to achieve this in a responsible and effective way. We cover: Why we assume people want to leave How to think about people Communicating value and proving value through action integrity in other's focused operations Start by caring about the people you want to care Earning vs winning Related episodes: 244 : Top 10 Ways to Lose Employees 390 : 7 Ways to be Consciously Competitive Differentiation Takes Time! Customer Loyalty Getting Them In By Getting Out! You are not your Competition 181 : Organizational Self-Knowledge Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

Cafe standards are often a jumble of various people's ideas sourced from both far flung areas of the industry and the past habits of new staff. We are in a constant cycle of sending people away to outside places to learn what to do within our own walls. The problem with this is that we are constantly dependent on outside input but never truly using resources to build our own systems and standards that bring clarity and stability to the shop. On today's shift break we will be talking about why you need to focus on and prioritize developing in house quality control and training standards vs perpetually outsourcing these things to your roaster, a consultant, or a certifying body. Related episodes: 339 : What Good Barista Training Produces 301 : Hiring and Training for Excellence Blog post: Grocery Shopping and Training Success 235 : 4 Tips for Training your Staff 191 : Retraining your Staff on new Standards The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co.