Keys To The Shop : Equipping the Coffee Retail Professional

These are challenging times for roasters. With the topics of green prices and tariffs dominating the airwaves and minds of owners, everyone is looking for the best way to respond to what seems like an existential threat to their business if left unaddressed. The truth is that the businesses that do the best in these times not only respond well in the moment, but can respond well because they have prepared well before hand by investing in building a business around integrity, depth of relationships, and cultivating resiliency through contingency planning and structures that uphold all people in their sphere. I am very happy for this months RoR to talk with someone whose trials and triumphs in life and business have led to being able to help so many others succeed through his very influential business. We are talking with founder and president of Mill City Roasters, Steve Green! . Before founding Mill City Roasters®, Steve designed and developed machinery and processes for many of the largest manufacturers in the US in industries ranging from 3D printing, aviation, automotive, health care, medical devices, software, and fabrication. Over the last 10 years, his single focus has been the development of the most advanced specialty coffee roasting systems and making information and education more accessible and equitable for those entering the industry. His latest project, RoastPATH®, is a modern SAS platform that allows not only for day-to-day profile tracking but serves as a career-long work portfolio to extend the collective memory & experience of the roasting profession. In this conversation we discuss some very practical and also very deep aspects of mindsets, philosophy, meaning, and practical. business strategy and planning that together will allow you to better build a roastery that not only survives challenges, but thrives enough to provide stability for others as well.    Related episodes: SPECIAL! Grocery, Community, Roasting, and Mobile Coffee | Live Interviews fromCoffee Fest NYC 2024!  361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee COVID-19 Focus w/ Lauren Crabbe of Andytown Coffee Roasters Our Sponsor for Rate of Rise! www.millcityroasters.com

How we grow in the coffee industry will determine how we lead and how we influence those around us. Our guest today has developed a career that has allowed him to not only grow himself into one with a broad and practical perspective on the industry, but to also help others grow their cafes and themselves. I am thrilled to get to chat with, Akaash Saini!  As the Northwest Sales Manager for La Marzocco, Akaash has  over 15 years of varied experience, having touched nearly every aspect of the coffee world. His journey began as a barista in Seattle, then moved into key positions at Equator Coffees across marketing, events, and wholesale. He's also deeply familiar with equipment from Wilbur Curtis, Schaerer Bean-to-Cup machines, and Ground Control, and brings insights from green coffee sales and import with Port of Mokha. A certified Q-Grader and a former Regional Brewers Cup Champion, Akaash's passion for beverages even led him to explore wine during the pandemic, working part-time at a Brooklyn wine shop. We discuss: Akaash's entry into coffee Career development and using opportunities well Technology and innovation The importance of being intentional and engaged Cafe leadership and training Coffee shop culture and what is common amongst successful cafes Advice for professionals on how to create or use opportunities  Links: Instagram @akaashsaini    Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting?  Then you need to apply to join Key holder Coaching Groups!  Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 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  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS 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    

It's Founder Friday! I am very happy to welcome to the show the founders of Goldies Coffee Roasters Kristen Redfield and Jenna Currier! Kristen Redfield is a life-long Alaskan growing up in North Kenai, Alaska. In 2010 she began her coffee career as a barista just before graduating from the University of Alaska Anchorage with a Bachelors of Art in Art.  In 2013 she co-founded Goldie's Coffee Roasters in Anchorage with her sister Jenna and in 2018 they started their roastery. Outside of coffee Kristen loves being a mother- raising their two children with her husband Dan. They spend their free time hiking, camping and taking advantage of all Alaska has to offer.  Kristen also helps her husband run their nonprofit program Adventure for Ava in memory of their late daughter Ava Rose. Jenna Currier is a born and raised Alaskan. She is a wife, sister, entrepreneur and an award-winning coffee roaster. When she's not actively running a small business, Jenna enjoys traveling with her husband Tyler and taking advantage of Alaska's beautiful summers hiking with their two dogs, fishing, camping and spending time with family. Jenna Currier has been a part of the coffee industry since 2008, working as a barista through college until she graduated with the Bachelors of Arts in Psychology from the University of Alaska Anchorage. In 2013, she and Kristen seized the opportunity to turn their shared passion into a reality by opening their own drive thru cafe. Fueled for a love of great coffee and community, Goldies was born. For the last 12 years, Kristen and Jenna have been busy growing a small business, sourcing specialty coffee and serving freshly roasted beans in Anchorage. The search for a consistent coffee blend that would hold up in a milk based beverage ultimately led to roasting their own coffee in summer 2018. Just after a year of learning how to source, ship and roast speciality coffee, they entered their first Golden Bean Roasting Competition in Nashville, coming home with medals in multiple categories. Kristen and Jenna continue to attend industry events both nationally and at the local level. They recognize that there is always something new to learn and bring back to serve their community. They share a love for specialty coffee and exceptional customer service, and they strive to ensure every customer experiences both with each visit. Goldie's Coffee Roasters operates from a single location with a dedicated team of six staff members who work together to create a positive, welcoming, and fun environment. We get the whole story in this interview along with great insights into staffing, hospitality, drive-thru service, designing offerings for customer preference, leadership and much more!  Links:  https://goldiescoffeeroasters.com/ https://www.instagram.com/goldiescoffeeroasters/ https://www.avasstory.org/   Related episodes:   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  chris@keystothshop.com 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  

If we change anything in the cafe, it will more likely be something related to the optics, branding, or remodeling the physical cafe in order to get that feeling like we have become different and this will usher in more motivation, excitement, better quality and hospitality etc. Sadly, no amount of paint, gear,, or remodeling can address the core issues that require people, not place, change.  Today on Shift Break we will be talking about why it is better to consider the systems, structure, culture, relationships, quality, and substance of your business first before you reach for remodeling something that after wards is a new package with the same issues internally.    Here are some related episodes to explore:  269 : What to Focus on after you Launch Local does not Equal Quality 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown HIRE KTTS 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  chris@keystothshop.com 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    

Hey everyone and welcome to another Coffee Fest live series. this time from Portland, OR 2025! We get to talk with four wonderful professionals on a host of topics from business operations, green coffee sourcing - to coffee farming and roasting at origin, as well as crafting great signature drinks! In order of appearance we have Laila Ghambari of Guilder Coffee , Emily Smith of Hacea Coffee Group, Sebastian Villamizar of Futura Coffee Roasters, and Ryan Jie Jaing of Less and More coffee.   ABOUT OUR GUESTS! Laila Ghambari has been in specialty coffee for nearly two decades, but coffee has always been more than just a career—it's in her DNA. Growing up in Seattle alongside her family's long-standing coffee company, she didn't just stumble into coffee; she was born into it. Over the years, Laila has earned the title of United States Barista Champion, served on the Barista Guild's Executive Council, led retail and education strategies for some of the biggest names in specialty coffee, and managed multi-million dollar operations with teams of 100+ across multiple markets. Now, she's channeling that experience into her own companies: Guilder (roasting & retail) and by Laila Ghambari (consulting), helping coffee businesses scale with strong leadership, operational excellence, and innovative strategy. Links:  @guildercoffee @lailaghambari    Emily Smith has been in the coffee industry for over a decade. In this time, she has held roles in retail management, green coffee quality, productivity technology, coffee roasting educator, head roaster, green buyer and as a green coffee trader. Emily has also been a part of the leadership board for the Oregon Coffee Board and Coffee Roaster's Guild. She currently works for Hacea Coffee Source, helping to strengthen collaboration between roasters and producers around the world. Over the years she has worked with hundreds of coffee roasters of all sizes to help them grow their businesses, solve tricky problems, and grow their target customer base. Links:  @haceacoffeesource   Co-Founder & CEO of Futura Coffee Roasters Business manager with over 10 years of experience in the specialty coffee industry. Throughout my career, I've co-founded and led companies across the coffee chain, from production projects and green coffee commercialization to direct-to-consumer retail. I've also had the honor of representing Colombia twice on the World Brewers Cup stage. Links:  @futuracoffeeroasters     Ryan Jie Jiang is the owner, Less and more coffee. Korean, born and raised in China. Ryan moved to the States in 2012. I've been in the specialty coffee industry for about 14 years. I started Less and More Coffee in 2021. Less and More Coffee is known for our signature drinks: Tiramisu Latte, Black Sesame Latte, Enjoyme Latte, and Ssuk Latte - all inspired by my background and culture. Links:  @lessandmorecoffee     LEARN MORE ABOUT COFFEE FEST TRADE SHOWS!  https://www.coffeefest.com/  

Designing the experience is pretty much all we focus on. From the colors, textures, sounds, layouts - to the drinks themselves, people's experience is something that is born from design. If we want it to be a good one, we need to put in specific effort across many different areas. One of the areas today' encore episode guest focuses on is the building and space itself where guest drink their coffee and form opiniions that build our business or erode trust.  Today we are re-airing a wonderful episode about designing the guest experince with Dr. Lisa Waxman PHD.  Dr. Lisa Waxman, Ph.D. is an award winning professor and chair of the Interior Architecture + Design department at Florida State University. Her research includes topics related to the design of spaces that foster community, sustainable design, and design for special populations. She also serves on the board of directors for the Council for Interior Design Accreditation (CIDA). Dr. Waxman has many scholarly and creative works to her name but we will be focused on one particular study "The Coffee Shop: Social and Physical factors Influencing Place Attachment" She also has written the book, Designing Coffee Shops and Cafes for Community Please enjoy this episode and make it your goal to take action on utilizing these insights in your cafe!  Listen to these related episodes! 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman Culture and Connection w/ Armen Alajain of Arto Brick 240 : What to do before your Build your Bar 343 : Founder Friday! “Curated Edition” | Hospitality + Meeting People Where They Are   SIGN UP FOR THE FALL KEY HOLDER COACHING GROUPS!  2025 Coaching Groups    KEYS TO THE SHOP OFFERS 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  chris@keystothshop.com 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  

Your decisions in the business related to hiring, quality, operations etc need to be based on what is actually good for the business and the people you work with and for now. Touble is that we often are stuck at a low level of expectation and accept less than appropriate and right fits because we are defining everything against bad examples from the distant of recent past.  In today's Shift Break we will talk about why this thinking gets its claws into our minds, what it does to hold you back, and how to start making decisions that actually produce good results vs "better than bad" ones. Here are some related episodes to explore:  317 : Encore Episode: Death by Comparison 440 : What Should Scare You About Coffee 398: The 5 Biggest Mistakes Coffee Shops Make 278 : Making great Hiring Decisions   HIRE KTTS 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  chris@keystothshop.com 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    

I don't think there has been a time in the history of coffee shops where we have been so distracted by things that promise to bring value but turn out to be simply distractions. Noise vs signal, image vs substance, and so forth. In my year of coffee I have seen plenty of cafes burn out from pursuing and building their businesses according to these distractions.  Today we are going to detail what these distractions are and what to replace them with and why it is so critical. We have the most resources of any time in the history of coffee but we also have a diminished capacity for discern between what is of value and what is not. It is my hope this episode can give you more clarity to sharpen your discernment.  We talk about: The pitfalls of prioritizing speed over quality How trends can distract from your cafe's unique identity Building trust and relationships over chasing clout The importance of curiosity and gradual improvement Why internal quality control trumps external certifications Listen to these related episodes! 269 : What to Focus on after you Launch 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 173 : 5 Areas of Focus for Retailers 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 181 : Organizational Self-Knowledge KEYS TO THE SHOP OFFERS 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  chris@keystothshop.com 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  

How do you know if you are doing a good job? Who are you looking to serve and how do you measure success? For many of us the proof of our doing great work lies in the validation of our industry before it we are happy with the praise and fulfillment of those we serve through the shop. Truth is, great work, done in secret or anonymity, makes a big difference whether the industry recognizes it our not.  In today's episode we will be talking about how to shift the narrative in our minds aways from the outside sources that make us dependent and shallow and toward the discipline of doing great work over time.  We will discuss the benefits of consistent work and how we need to learn to derive our peace from what we have in front of us in order to truly make a difference and do so sustainably.   Listen to these related episodes! 432 : How to Win in Specialty Retail Coffee 173 : 5 Areas of Focus for Retailers 317 : Encore Episode: Death by Comparison 489: Tips for Creating a Resilient Cafe 454: Creating a Vibrant Coffee Bar w/ Charles Babinski of Cafe 143 in Sydney, AUS 531: Why the Rise Convenience Coffee is a Good Opportunity for Coffee Shops SHIFT BREAK: Minding Our Business   KEYS TO THE SHOP OFFERS 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  chris@keystothshop.com 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  

Investment is what creates value. There are many other investments beyond the financial that customer must make in the coffee experience that make the act of going to get coffee worth it.  In today's Shift Break we will be talking about the necessary costs customers must bear and why they are not inconveniences we should be trying to get rid of, but crucial investments we should be honoring with what we deliver.    Here are some related episodes to explore:  SHIFT BREAK! Why The Best Hospitality Starts With The Transactional! SHIFT BREAK! Every Customer is a Judge SHIFT BREAK: Adjusting Our View of Labor Cost SHIFT BREAK! Should You Up-Charge for Alternative Milks? Speed is not the Goal 531: Why the Rise Convenience Coffee is a Good Opportunity for Coffee Shops   HIRE KTTS 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  chris@keystothshop.com 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    

I have talked to many clients as well as Key Holder Coaching Group members who employ seasonal staff. There is a big challenge when looking to hire, train, and manage them since the term of their employment is short and they are either new, or they have had 6 months or more off from the cafe. In today's Shift Break we will be talking about some strategies to use when hiring, training, and managing seasonal staff that takes away the liabilities you might worry about and creates more a better likelihood  of uncompromising standards and a great experience for the staff as well!  HIRE KTTS 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  chris@keystothshop.com 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 landscape of retail is cluttered with messages, distractions, gimmicks, and desperate bids for scraps of customers attention. After a while, it all starts to look, sound, and feel the same. How do you stand out for the right reasons and engage with your customers and future customers in ways that provide something sustainable and unique?  In today's episode we will be discussing some great ways that you can be engaged with your customers, and the community around you so you solidify your relationship and reputation with your existing customers, and are better positioned to gain new ones as you go!   Listen to these related episodes! 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 282 : How to Listen to your Customers 443: Want Impactful Messaging? Keep it Simple! w/ Author Ben Guttmann 433: Winning Staff and Customer Loyalty   KEYS TO THE SHOP OFFERS 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  chris@keystothshop.com 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  

It's Founder Friday! Today we are chatting with professional Rugby player turned specialty cafe owner, Jake Heenan of Burra Bristol! Jake has played professional rugby for over 13 years and started Burra, an antipodean café in Bristol, while still playing full-time. It's grown to three sites and won multiple awards - shaped by the same principles of culture, teamwork, and performance that he has lived in sport. The kitchen, known for it's amazing brunch, is headed by Michelin starred chef Toru Yanada and the cafe has focused its energy on high standards of hospitality, community, and quality. Today we talk with Jake about his career in rugby, the founding of Burra, and the leadership and performance lessons that have come from sports to help build Burra Bristol into the exceptional hospitality experience it is today.  Jake's journey from rugby to hospitality How resilience and teamwork are essential lessons learned from sports that apply to running a coffee shop. Why creating a welcoming atmosphere in a coffee shop is as important as the product itself. Hiring the right people as the crucial focus for building a successful team in hospitality. Developing empathy in leadership to foster a positive work culture and enhance team dynamics. Why continuous improvement is key to success in the hospitality industry. The art of communication and feedback as essential for team development and performance. Balancing food and coffee offerings  The journey of building a business and why you need patience for growth. Links:  https://burrabristol.co.uk/ @burrabristol Related episodes: 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 355: Baristas! 6 Essential Qualities to Get Yourself Hired 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference 310 : Founder Friday w/ Jelynn Malone and Beverly Magtanong of Mostra Coffee 287 : Learning to Shift your Mind w/ Brian Levenson 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence 301 : Hiring and Training for Excellence 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  chris@keystothshop.com 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  

If you are a manager or leader on shift, or the owner of the cafe, how you spend your time really matters. You have been given authority as a tool to help those you serve and they are counting on you to be organized and purposeful in the use of your time, energy, and focus. Today on Shift Break we are going to be covering some advice for how you can better organize your time so you go from being reactive to proactive and can offer confidence and clarity to your staff and team as a result of having it yourself!  Related Episodes: 489: Tips for Creating a Resilient Cafe 545: Breathing Life Into Your Coffee Shop SHIFT BREAK: Adjusting Our View of Labor Cost SHIFT BREAK: Rest and Meaningful Work Focus on These Areas in the New Year Thankfulness and Giving Energy to the Positive HIRE KTTS 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  chris@keystothshop.com 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  

H In today's episode we are going to be    Listen to these related episodes!   KEYS TO THE SHOP OFFERS 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  chris@keystothshop.com 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  

"If you're not growing, your dying", phrases like this tend to drive us pursue a path of growth that often prevents us from slowing down or finding margin in which we can see that something, or even we ourselves, need to stop. Today on Shift Break we are going to be talking about how to see entrepreneurship as not just a one time thing, but as a cyclical practice that helps you enter into needed change to either maintain, add, or take away. Related Episodes: 399: Encore Episode! How to Change Things in the Cafe     HIRE KTTS 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  chris@keystothshop.com 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  

Have you ever walked into a shop and noticed right away, this place is different. The hospitality, the quality, the feel, the energy, and the comfort and confidence you and the staff feel together is a synergy born from purposeful work behind the scenes. It is a work not just to assemble people and equipment under one roof and call it done, but work to tend to the things that animate, sustain, and breathe life into it.  In today's episode we are going to be exploring some of the ways you can bring your coffee shop to life in a way that is truly a singular thing. Not born from R+D around trends, financial management, or logistical prowess, (although you do need those) but from an embrace and pursuit of the relationships between people, their work, and the place the work is done that creates remarkable moments and experiences for all. Listen to these related episodes! 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference 181 : Organizational Self-Knowledge 165 : The Art of Deep Listening w/ Oscar Trimboli 329 : How to Teach Company Values to Your Staff   KEYS TO THE SHOP OFFERS 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  chris@keystothshop.com 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  

Signature beverages and seasonal drinks are a huge part of what rounds out the cafe menu and, if done well, can make you stand out for all the right reason.  Of course, it stands to reason, that if they are done not so well, you stand out for the wrong reasons. How can you go beyond TikTok trends and the latest viral sensations and create something that is both good for your culture and good for business?  Today on Shift Break we are talking about how you can approach creative drink making in a way that is fun, sustainable, and meaningful. Your customers want excellence and excellence is born from intentionality. Let's make some great drinks!  Related episodes:  274 : Crafting Specialty Drinks in your Shop w/ Matt Foster” 432 : How to Win in Specialty Retail Coffee 276 : Six Ideas for Increasing your Revenue 424: Developing Menu and Hospitality Guides HIRE KTTS 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  chris@keystothshop.com 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

Coffee. We love it so much! However, in spite of our love for coffee, we have all been burned by taking in just a little too much caffeine as we sip, cup, and enjoy. As technology and methods around decaf coffee have improved and evolved, so too has the demand for having more control over the stimulating effects of the beverage.  This is where Caffeine Control Coffee comes in to educate us on caffeine and provide options for people who want to love coffee but stave off the less desirable impacts of it.  Beginning in 2003 as a barista in college, Pete Licata fell in love with both coffee and the industry behind it. As he worked in various cafes he took on leadership positions as well as roasting he also became deeply involved in competitions leading to his 2x US Championship titles and finally winning WBC in 2013.  Pete is a longtime coach and mentor for world class baristas and founder of Licata Coffee Consulting.  In 2019 he took on R+D and eventually the role of Head of Coffee work in Australia for Nomad Coffee Group  In 2025 Pete, along with his wife Maria, opened Caffeine Control Coffee. A business focused on bringing clarity on caffeine in coffee with a focus on wellness to the masses with products designed to control how much and when their customers drink caffeine. We discuss:  The Evolution of Decaf Coffee Quality and Consumer / Professional Perception of Decaf Intentionality in Coffee Blending The Rise of Conscious Consumption and Health The Issue of Traceability in Decaf Coffee Exploring Caffeine's Impact on Health Navigating Caffeine Levels Brewing Techniques for Decaf Eye Opening Caffeine Content Myths What The Future Holds For Caffeine Awareness  Links: https://caffeinecontrol.coffee/ @caffeinecontrol.coffee    Related episodes: 154: Decoding Decaf w/ Mike Stumpf of Swiss Water Decaffeinated Coffee 168 : How to get the Best from your Coffee w/ WBC 2013 Champ, Pete Licata 350 : The Physics of Filter Coffee w/ Jonathan Gagné 003: The Role of Mentorship in Specialty Coffee w/ Pete Licata 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar Coffee   KEYS TO THE SHOP OFFERS 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  chris@keystothshop.com 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

In the busy cafe we tend to want to power through the work and in the process we rush the customer. The average cafe guest can feel as though they are simply being handled or herded instead of welcomed and served.  Today on Shift Break we are talking about how and why we need to fight against the urge to rush the customer and what it looks like to help them truly connect with and experience our unique offerings and hospitality. Related episodes:  340 : Encore Episode of “10 Reasons to Love the Customer”! Ignoring the Customer Are You Open? Slow is Fast? Speed is not the Goal HIRE KTTS 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  chris@keystothshop.com 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

Everybody leaves. That is the constant of working in coffee shops. How they leave and how you respond to their absence for their good, the team that remains and for your business is a question of how much intentionality you bring to the inevitable departure of staff.  Today we are going to explain how we can view turn-over and use it to better our leadership, to streamline and make more effective operations, and to improve our hiring practices in the future.  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  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related Episodes:  SHIFT BREAK! Bottling Your Best Barista 301 : Hiring and Training for Excellence 278 : Making great Hiring Decisions 018: Hiring, Culture, and the Future of your Shop 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

It's Founder Friday! And this one is quite special. Nori and Tin Burmudez founded Corridor Flow in the Fall of 2019 with community and relationship as their central mission. I was lucky enough to work with them in their beginning stages and for the last almost six years, their commitment to their vision have shown itself in their deeply rooted and instantly resonant presence in their Lomita community.  Nori comes from the world of healthcare and nursing, and Tin from the world of engineering and construction. Mix this together with their heart for service and passion for coffee as a vehicle to inspire gathering, and you have all the right components to build what is the perfect combination of function and hospitality in Corridor Flow.  Today we explore their 6 year journey cultivating their business and growing themselves in the process. Using coffee, radical hospitality, and a steady focus on serving people, Corridor Flow has embodied so many of the things that make a coffee shop more than just a sum of its parts. Something that opens doors for many possibilities through he flow of people and coffee.  Please enjoy this wonderful Founder Friday episode!  Links:  Instagram: @corridor_flow www.corridorflow.com   Related episodes:

Great things happen when we plug into community and open ourselves up to the learning process. This is especially true when you begin your own business and apply those things you have learned from your experiences. It opens up entirely new levels.  Today on this 36th episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are talking with Alex Jacob of Vital Coffee Roasters.  Alex Jacob is the founder of Vital Coffee Roasters, Head Roaster for Ascension Coffee Roasters, and a 2025 Fellow with The Chain Collaborative. He holds two master's degrees in Public Health and Public Administration and is a licensed Q Grader. His passion for coffee began as a hobby and developed into positions as a barista and roasting assistant during graduate school. It was a desire to combine his passions of community impact and coffee that eventually led him to change careers, leaving the world of healthcare. Alex's aspirations had him seeking ways to better understand the coffee supply chain and how to use coffee as a method of impact. This path of continuous learning and community-focused development is what fuels his work today. We learn: Alex' start as a hobbyist during graduate school How his background in biochemistry influenced his approach to coffee roasting Why building confidence in roasting comes from positive reinforcement and experience Why community interaction is crucial for business success in the coffee industry. Behind Vital Coffee Roasters: a mission to impact the community positively Importance of being open to learning and new ideas. How he adapted his roasting style to meet consumer preferences Why networking and face-to-face interactions are key to building relationships in business The importance of continuous growth and learning are essential for success in entrepreneurship.   Links: https://vitalcoffeeroasters.coffee/   https://www.instagram.com/vitalcoffeeroasters/   Related episodes:  Founder Friday! w/ Rachel Lehman of Crema Coffee Roasters in Nashville, TN 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar Coffee RoR #25 : Training Up the Next Generation of Roasters w/ Steve Lee of Pocket Knife Consulting + Linea Caffe ROR #24 : Perspectives on Roasting for Espresso w/ Jaroslav Tuček of Doubleshot, Czech Republic     Our Sponsor for Rate of Rise! www.millcityroasters.com

Training employees remains one of the central tasks of cafe ownership and management. Rather than training from a central standard and source that has been thoughtfully crafted to onboard and develop the skills of the barista to meet specific standards, there is a temptation to want to lean on training by osmosis or by committee where the new hire is simply assigned a shift schedule and told they will learn from the other experienced employees. What you end up with is a lot of mixed messages, confusion, disengagement and inconsistencies.  Today on Shift Break we will be talking about why training by committee, or by simply having the existing staff "show them the ropes" is a bad idea and what we should be doing instead.  Related episodes:  SHIFT BREAK! Holding Baristas (and Yourself!) Accountable 533: Principles of Quality Control SHIFT BREAK! The Necessary Death of the Superstar Barista SHIFT BREAK: The Best Way for Every Shop to Train Baristas   HIRE KTTS 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  chris@keystothshop.com 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

If you are like a lot of owners or managers you might find the idea of reminding and repeating yourself to be at the top of the "most annoying things I should not have to do" list. To a degree you are right. But only partly. It really depends on how those tools are used and how you approach your own role in the cafe Today we are going to explore how the tools of repetition and reminders are actually forms of guidance that, in their right place, can bring about the kind of change and excellence you want to see in the coffee shop. In fact, it seems that the key to leadership in the cafe starts with reminding and repeating to ourselves the truth that we are using our position to serve and facilitate. These elements are critical a solid coffee business.  Related Episodes:  Communicate, Duplicate, Repeat : Key habits that make information stick Being the Point of Clarity Don't Waste Problems 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  chris@keystothshop.com 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

We talk about how we want to provide an experience for the guest, to connect with them, to make a positive impact. The way to get there though is through embracing what may seem like the opposite of what we want, the transactional. Gasp!  Today on Shift Break we will be talking about why the transaction between you and the customer, the ordinary exchange of money for goods, is the gateway and foundation to building a truly remarkable business and hospitality experience! Related episodes:  In Praise of the "Transactional" 518: How to Run a Coffee Shop w/ Meaningful Hospitality 505: Maintaining Excellence in the Everyday Work of Coffee Shops w/ Maxwell Colonna-Dashwood SHIFT BREAK: Back to the Basics SHIFT BREAK: Is Your Love for Coffee Sabotaging Your Success? HIRE KTTS 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  chris@keystothshop.com 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

On average, when I look into a cafe's operational materials and systems, one of the main things that is either not developed well, developed but not updated, or just not there at all, are job descriptions. For many coffee businesses, there is a default to describing their growth and thus operation as "organic" and as a result, while some progress is made, they can tend to find themselves hitting a wall where everyone feels a constant sense of uncertainty that impact the business.  Today we will be talking about the good and the bad ways we create and utilize job descriptions in the cafe and how you can approach the use of them to serve your staff and customers well. As always, I hope you gain one or a few insight from this episodes that you put into practice to make a positive difference in the shop! Related Episodes:  244 : Top 10 Ways to Lose Employees

Who we are when nobody s looking is really who we are. There are variations of this phrase and for most it is convicting and motivates us to increase the integrity of how we move in life and work. In the cafe, we talk a lot about hospitality regarding guests and more recently we have talked about hospitality for the staff. But what about the people that support and are vested in your businesses through services and products? Today on Shift Break we will be talking about the importance of extending our hospitality to vendors like delivery drivers, bakeries, service companies, and others. Whether in-person or over the phone, how we treat people matters and either builds relationships or erodes them. As goes the relationships, so goes the business.  Related episodes:  Service, Spite, and Compromise 133 : 5 Keys to Successful Wholesale w/ Sarah Richmond  Are We Giving our Best to the Least?   HIRE KTTS 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  chris@keystothshop.com 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

"Customers are already dialed in." This is one of my favorite quotes from the interview I had with today's guest. The industry has largely been focused on educating customers about coffee but not very good about educating themselves about the customer, and even less concerned about meeting people where they are or even celebrating their tastes. How can we approach the regular people that make up most of our customer base in a way that edifies instead of discourages?    That's what Matthew Bryce of Seven Sleepers Coffee Labs is here to talk about!   Matthew Bryce is a results-driven leader with over a decade of experience enhancing customer service, retail and food service operations. A specialist in elevating customer experiences, optimizing processes, and driving measurable improvements in sales, team productivity and quality of engagement.   With his extensive industry experience and people-first communal focus, his company Seven Sleepers Coffee Labs has been able to excite people about coffee through experiences and conversation.    I am grateful for this discussion and hope you all are encouraged to take action on the insights Matthew shares.    Link: https://www.instagram.com/sscoffeelabs/     Related Episodes: 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab 216 : Helping your Customers Brew at Home w/ Brian Beyke , I Brew my own Coffee Podcast 432 : How to Win in Specialty Retail Coffee Sustainability Series #4 : Consumer 360: Encore Episode! Hosting Consumer Coffee Classes: 7 Tips for Success   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  chris@keystothshop.com 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

Being a manager in a coffee shop is not just about extra administrative tasks, its about leading and guiding people well through the work of the cafe. Many managers in bars around the world are kept buried in tasks and don't have a clear view of the landscape in front of them. This leads to avoiding essential conversations and a lack of growth in both the manager and the staff. Today on Shift Break we will be talking about a great tool developed by Bruce Tulgan in his book "It's OK to be the Boss" called "The Manager's Landscape". I will go through the framework and show how you can utilize it to know how to effectively lead and manage the people you have best tasked with serving.   It only takes a moment to get this started so I would encourage you to take action after this episode and start applying these principles today!  Related episodes:

Coffee shops are dynamic places that require a ton of focus on what seems like an endless sea of urgent things. Some are actually more important than others and learning what they are and training yourself and your staff to focus on and cultivate them from the start can help set the next years of your businesses life up for healthy operation and growth. Today we are going to explore what areas you need to be focused on int he first year in order to make best use of your time. Areas that, if given serious investment, will make everything else work together. This is not just for new businesses though. If you have been open a while and want to recalibrate, simplify, focus, and refine, this one is for you too. Related Episodes:  317 : Encore Episode: Death by Comparison 436: Stop Burn Out! and Make Work Effortless w/ Greg McKeown | Best Selling Author “Effortless” 269 : What to Focus on after you Launch 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 432 : How to Win in Specialty Retail Coffee 173 : 5 Areas of Focus for Retailers 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  chris@keystothshop.com 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

Once we get a little bit of authority as a trainer, manager, or leader in the coffee shop we tend to dream about and focus on all the things we want to change. Unfortunately the projects that we know will improve things often do not get the reception we want from the boss and we feel dejected and frustrated.  Today on Shift Break we will be talking about the need to have patience and to prioritize the right work and projects in order to gain trust so the good things you want to do in the future are better received. Related episodes: SHIFT BREAK: Setting Staff Up For Success SHIFT BREAK: Making Minimum Viable Changes SHIFT BREAK: Managers, You Don't Need To Do It All Flexibility for Owners and Managers HIRE KTTS 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  chris@keystothshop.com 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

We are back with anew round of show floor interviews from Coffee Fest! This time we were in NYC at the Keys to the Shop booth and got four wonderful presenters and experts to chat about training, entrepreneurship, and trademarking law! First up to talk about effective barista training strategies we have our friend Antoine Franklin!  Antoine Franklin (better known as “Twizz”) born and raised in Cleveland, OH has 19 years of experience working in the coffee industry. Having many different job titles from barista to operations partner, to wholesale manager, LAWCO judging panel he's got a ton of experience and knowledge doing almost everything in the industry. Instagram: @Twizz_3seas  Next we are chatting about training across multiple cafes with Mo Hashmi!  Mo Hashmi works at Hidden Grounds Coffee as their Director of Coffee & Education. Since beginning his career in coffee, Mo has trained countless baristas in advanced coffee brewing techniques across New Jersey and New York. Currently Mo leads the roasting operation of Hidden Grounds Coffee and is in charge of sourcing, profiling, and quality control. In 2023, Mo received his SCA Roasting certification. https://www.instagram.com/momakescoffee/ https://thehiddengrounds.com/   Now we get to dive into the history and lessons learned from one of the founders of famed NYC coffee company, Cafe Grumpy!  Caroline Bell is the Co-Founder and CEO of Café Grumpy, a specialty coffee company founded in Greenpoint, Brooklyn, in 2005. A Certified Q Grader and PCQI, Caroline leads the green coffee buying and fosters relationships with coffee producers, with a focus on Central America. Since its launch, Café Grumpy has expanded to 11 locations across New York City, Miami, and New Jersey. Passionate about quality, sustainability, and community, Caroline is dedicated to building a supportive team and fostering a positive work environment. Through her continued work, she is helping to shape the specialty coffee industry—one cup at a time. https://cafegrumpy.com/ https://www.instagram.com/cafegrumpy Lastly we get into the land of trademarks and the legal protections your brand needs with Maria Sinatra!  Maria Sinatra focuses her practice on offensive and defensive Lanham Act and Copyright Act litigation in federal courts throughout the country. Maria has experience with disputes involving anti-counterfeiting actions, trademark and trade dress infringement actions, trademark dilution claims, false advertising issues, and copyright infringement litigation. She regularly advises clients on brand management issues, including how to secure, protect, and police trademark rights. Reach out to and follow Maria on Linkedin:  https://www.linkedin.com/in/maria-sinatra-86b851163/   All these interviews took place at Coffee Fest and you should a trade sho you should seriously consider attending!  www.coffeefest.com   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  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min   

Maintaining the functionality of your equipment is one of the main tasks involved in running a shop. You yourself may wan to be trained in machine tech, you may want to hire a teach or tech company to service your cafe's equipment, or you might want to raise up an internal technician. Today on the show we are goping to talk about training technicians and how to coffee techs and owners alike should approach the relationship that helps keeping things working the way they should.  To do this I am talking with one of the best educators in the world of coffee technician training, Brady Butler of Trail Blaze Coffee Academy! Brady Butler is an Authorized SCA Trainer who has been leading barista, brewing, and coffee technician training classes since 2009. Over his coffee career, Brady has also worked as a barista, a coffee equipment technician, and in wholesale customer support. He was co-lead for the SCA's Brewing Content Creator Group, a Lead Author for the Coffee Technicians Program, and a member of the Service Layer Education Committee. He currently owns Trail Blaze Coffee Academy, an independent training company based in Charlotte, NC. We learn about: Brady Butler has a background in engineering and coffee tech. Why understanding the function of coffee equipment is crucial for technicians. Training should focus on understanding systems rather than memorizing components. Building relationships with technicians is essential for cafe success. How you should see mistakes in training environments as opportunities for learning. Explaining his role in the Coffee Technicians Program and its aim to provide a global standard for technician training.  Preventive maintenance  Understanding water treatment is essential for coffee quality. Why Brady thinks techs should have foundational barista training. How techs can help stabilize the churn in the coffee industry. Techs as trainers themselves: Why simplifying complex topics for clients is important. Advice for in-house techs: in-house tech services require careful planning and resources. Contextualizing recommendations based on coffee types is vital. Why an eyes wide open approach is necessary for tech decisions. Links: VISIT THE TRAIL BLAZE WEBSITE! https://trailblazecoffee.com/courses/   Related Episodes:  446: Building a People-First Coffee Tech Culture w/ Jason “Double J” Johnson, Black Rabbit Service Co. 445: Evolution of the Machine-Barista Relationship w/ Ryan Willbur of Synesso Coffee Systems 312 : How to Choose the Right Machine for Your Shop w/ Chad little of La Marzocco 238 : Leading, Hiring, and working with your Coffee Tech w/ Hylan Joseph 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  chris@keystothshop.com 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

There are an incredible number of tasks associated with running a coffee roastery. The busy work of keeping things going often gets in the way of working on the main areas that will actually move the needle and build a successful operation.  Today's guest comes to us with a lot of experience working in roasteries and consulting operators in the areas that he has identified as "The Core 7" essential areas of roastery operations. I  fact, he has written a whol book about it!  Today on this 34th episode of Rate of Rise, brought to you by our friends at Mill City Roasters, we are talking with Luke Waite of Pomelo Coffee Consulting!  Luke Waite is the founder and principal consultant of Pomelo Coffee Consulting and the creator of the Core 7, a framework designed to help coffee roasters achieve lasting success. His background includes transforming struggling cafés, cold brew companies, and coffee roasters into efficient, profitable, and sustainable businesses. In 2024, he launched Junto, a peer-driven coaching group for roastery owners that fosters growth through camaraderie, feedback, and accountability. Luke is a seasoned public speaker, regularly presenting at the Specialty Coffee Expo, regional coffee festivals, and to groups of international coffee professionals. He also serves on the management committee for the Coffee Writers Guild, advocating for writers' ethics and journalistic integrity in coffee writing. His book on the Core 7, offers a practical guide to help roastery owners effectively manage their businesses. Endorsed by industry veterans, the book is set for a summer 2025 release and is available for pre-order!   Links: https://www.pomelocoffeeconsulting.com/   Related episodes:  416 : People-First Principles for Growing Your Shop w/ Mike McFall of Biggby Coffee 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 328 : Relationships and Resiliency w/ Xavier Alexander of Metric Coffee   Our Sponsor for Rate of Rise! www.millcityroasters.com  

When you onboard baristas, the work is just beginning. Part of the privilege of leadership is to provide ongoing coaching and training to all staff. This creates the kind of quality and excellence we want customers to experience and the kind of ongoing education you give to staff will determine if they are well equipped to serve.  Today on Shift Break we will be talking about the two kinds of ongoing training and education and why having the proper order and emphasis on each is critical.    Related episodes: 536: What It Means to Set Up Staff For Success SHIFT BREAK! The Necessary Death of the Superstar Barista SHIFT BREAK! How Not To Be a Jerk When Training Baristas HIRE KTTS 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  chris@keystothshop.com 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 world of cafe management is full of great ideas that, if applied well, would indeed change things for the better. The idea around leader ship role being primarily about "setting people up for success" is one of those principles. The trouble is it often stops with just the idea and is not as often applied in a tangible way. Today we are going to explore what it really means to set your staff up for success in the daily operations of the café in a way that is helpful for the business, customer service, and the barista themselves.  Related Episodes:  437 : The New Age of the Barista: Mindsets + Habits for Success 244 : Top 10 Ways to Lose Employees 248 : The 5 Elements of Resourcing your Team 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  chris@keystothshop.com 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

Simplicity, focus, community, and legacy. These are some words that I feel apply to the steady and excellent service of Hyperion Espresso these last 30 years of operation. When you can measure your business in decades and look back with pride and a full heart, you now you have crafted something lasting and valuable. Today we are going to explore the story of Hyperion Espresso in Fredricksburg, VA w/ co-founder Ana Brugos Born in Madrid, Spain Ana got a degree in Advertising at Universidad Complutense. Moved to Seattle, WA to study art in 1992. She met Dan Peterson and, with his friend Steve Sollien, decided to move to Fredericksburg, VA to open a coffee shop, Hyperion Espresso, in 1994. Dan and Ana married that fall. After 5 years, Steve moved west while Dan and Ana continued and grew with the business. Over the years they expanded the seating and serving area, tried a satellite location that didn't work, increased revenue as the area developed. In the last 20 years they were able to detach somewhat from the business thanks to GM, Amanda Jones.  In 2024, after successfully overcoming set backs like lack of employees and economic downturns, particularly COVID 19, they sold Hyperion Espresso to Jack Scholl owner of Roadmap Coffee.  I am thrilled to get to look back in time with Ana and Amanda and learn what great things can be accomplished when you have clear focus and a simple goal to serve you community well! We discuss: How Hyperion was born Cultural Influences on Coffee Community Building and Customer Engagement Transitioning Roles and Responsibilities Core Values and Business Ethos Navigating Industry Trends and Changes Creating a Unique Customer Experience Focusing on Core Offerings Building a Strong Team Culture Navigating Employee Dynamics Sustaining Passion and Community Engagement Links: www.hyperionespresso.com   Related episodes: 

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  chris@keystothshop.com 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

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  chris@keystothshop.com 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  chris@keystothshop.com 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  chris@keystothshop.com 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  chris@keystothshop.com 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: SHIFT BREAK: Owners, It's OK to Make Mistakes   Resentment in the Cafe   SHIFT BREAK: Detail Oriented Staff Starts With You   Are YOU Using Your Manual?   Four Steps to Inspiring Your Staff   Reasonable Expectations     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  chris@keystothshop.com 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  chris@keystothshop.com 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: 

Whether it is a trade show, local business event, online or in-person summit, or a local throw down, coffee events are a way to connect and offer a lot of opportunities to grow and gain value for your career and business. That opportunity is there, but only if you know how to really take advantage of it.  Today on Shift Break we will be talking about how you can really get the most from a coffee event, and how to avoid the pitfalls of leaving a ton of value on the table due to a lack of planning and forethought.  Related episodes:  250 : Planning better Events w/ Steven Moloney of The Barista League 395: Connecting Roasters and Producers w/ Henry Wilson of Perfect Daily Grind and The Producer Roaster Forum! 324 : Encore Episode! Organizing the Community w/ Espresso State of Mind Founders, Javier Alvarez and Joseph Gonzalez 146 : How to Host a Throwdown w/ Justin Shepherd of Spencers Coffee, Bowling Green, KY 100! Why YOU are the Key     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  chris@keystothshop.com 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  

Coffee has always been about connection. The coffee shop brings people together inspiring conversations and playing a role in developing relationships that promote growth in a community.  Within the industry we have events and we also have various forms of media that also bring us together around ideas and inspire conversations around topic both directly and indirectly related to coffee. Among the many publications and sources facilitating these conversations there is one that has consistently endeavored to challenge, enlighten, and enhance the life of the reader through their print only magazine.  I am thrilled to welcome back to the show, Luke Adams, Editor-in-Chief of the award-winning print-only Standart Magazine. In this conversation we will be talking with Luke about the recent book Standart produced looking back on 10 years of coffee journalism and what themes, lessons, and insights are the most salient for us in today's coffee community.  I love the depth Standart brings and the format that together promotes a thoughtful dialogue around issues that deserve our best attention.  We discuss:  Balancing Challenge and Comfort in Content How Coffee Communication has Evolved Empowering Producers The Role of Baristas Optimism in the Coffee Industry Maturation of Perspectives Diversity and Transparency Fair Compensation in Coffee The Ripple Effect of Thoughtful Journalism Links: https://standartmag.com/ Related Episodes:  041 : Standing for the Art of Coffee w/ Luke Adams, Standart Magazine 376: Career, Coffee Quality, and Advancing the Industry w/ Mat North, of Raw Material 008 : Finding Joy in Coffee w/ Nathanael May 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 394 : Happy Coffee People w/ Wendelien van Bunnik   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  chris@keystothshop.com 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

At a certain point a manager or owner will need to have a difficult conversation with a staff member that ultimately is about accountability. This conversation is often done with a lot of pent up emotion and the stard being applied may or may not have been very well communicated or trained. On top of this we rarely see a structure put in place AND followed that helps guide the process. Today on Shift Break we will be talking about why you need an accountability process, how it should be approached and thought of vs how it is usually conceived, and why it is a useful tool to help both parties succeed in the cafe.   Related episodes:   Why You Need to Back up Your Policies 528 : Growing Yourself and Your Cafe Through Delegation SHIFT BREAK : Setting and meeting Standards in the Coffee Shop 355: Baristas! 6 Essential Qualities to Get Yourself Hired 291 : What to do if Your Baristas Wont Listen to You Reasonable Expectations SHIFT BREAK: Evil Owners and Lazy Baristas     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  chris@keystothshop.com 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