Keys To The Shop : Equipping the Coffee Retail Professional

I had a conversation with a successful cafe and roastery client recently. We talked about delegation and what was standing in the way of them giving tasks and authority to others. It came out that they were worried about relinquishing control and that they want things to be perfect. Of course this owner is in good company, we all have this feeling that ultimately holds things back.   Today on Shift Break we will be talking about how we can not just let go of the limiting beliefs preventing us from empowering others, but how we can reframe how we talk to ourselves about giving up control so our people, and out business can grow more fully into what it needs to be.    REGISTER NOW FOR THE SUMMER WEBINAR SERIES!  Build a Stronger Coffee Shop: One Step at a Time Great coffee shops don't happen by accident. They are built by hiring the right people, training them well, and leading them with clarity and consistency. In this live three-part Summer Webinar Series, Chris Deferio shares the practical systems and coaching insights that have helped coffee businesses build stronger teams, healthier cultures, and more resilient operations. Each webinar includes: Live instruction and Q&A PDF workbook One hour of virtual consulting for each live attendee Lifetime access to the recording Register for the individual sessions that fit your current needs, or scroll down to save 20% when you bundle the last two in our series.  REGISTER NOW FOR THE SUMMER WEBINAR SERIES!    Sign up for 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 OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min    Related episodes: 528 : Growing Yourself and Your Cafe Through Delegation SHIFT BREAK: The Delegation Dip 267 : The Power of Delegation SHIFT BREAK! Holding Baristas (and Yourself!) Accountable

Boardgames and coffee! The two were meant for one another. Gathering around a table to share an experience with your friends and family is core to how community happens.  In the last decade we have seen an explosion of gaming and coffee cafes meeting a need for connection over shared dice, boards, cards and cups.  Todays guest has been a pillar in this community for over 7 years and brings an incredible depth of knowledge and skill in hospitality, leadership, and culinary to the gaming table.  We are talking with Kevin Kerkoff of Hitherto Coffee and Gaming Parlour in Greenfield, IN!  Kevin J. Kerkhof is an entrepreneur, hospitality executive, educator, and culinary professional with more than 30 years of experience in foodservice, specialty coffee, retail operations, business development, and hospitality management. Throughout his career, he has built a reputation for combining operational excellence with a passion for culinary innovation, hospitality, team development, and creating exceptional guest experiences. Since 2019, Kevin has served as the Founder, Principal Owner, and General Manager of Hitherto Coffee & Gaming Parlour in Greenfield, Indiana. Under his leadership, Hitherto has grown into a unique community-focused destination that blends specialty coffee, food service, tabletop gaming, retail, and events. Prior to founding Hitherto, Kevin served as the Founding Chef and General Manager of Greyhouse Coffee & Supply Co. in West Lafayette, Indiana. During his tenure, he helped shape the organization's culinary and operational vision while providing leadership and oversight for hundreds of employees throughout the years. He played a key role in concept development, menu creation, facility design, budgeting, organizational leadership, and operational growth. Kevin earned a Bachelor of Science in Hospitality and Tourism Management from Purdue University and an Associate of Applied Science in Culinary Arts from Johnson & Wales University.  He has worked with and supported organizations including McDonald's, Whole Foods Market, Ecolab, Tyson Foods, Purdue University, the Culinary Institute of America, and the Specialty Coffee Association.   In our conversation about his career and boardgame cafe concept we discuss: Journey into Hospitality and Culinary Arts The Influence of Agriculture on Culinary Pursuits Transitioning to Coffee and Greyhouse Leadership Lessons from Greyhouse The Evolution and Financial Challenges Starting Hitherto Navigating the SBA Loan Process The Concept of a Board Game Cafe Creating a Unique Customer Experience Selecting Games for the Community Staffing for a Dual Concept Cafe Managing a Board Game Cafe Event planning and managing game and coffee events Advice for Aspiring Cafe Owners REGISTER NOW FOR THE SUMMER WEBINAR SERIES!  Build a Stronger Coffee Shop: One Step at a Time Great coffee shops don't happen by accident. They are built by hiring the right people, training them well, and leading them with clarity and consistency. In this live three-part Summer Webinar Series, Chris Deferio shares the practical systems and coaching insights that have helped coffee businesses build stronger teams, healthier cultures, and more resilient operations. Each webinar includes: Live instruction and Q&A PDF workbook One hour of virtual consulting for each live attendee Lifetime access to the recording Register for the individual sessions that fit your current needs, or scroll down to save 20% on the complete Summer Webinar Series. REGISTER NOW FOR THE SUMMER WEBINAR SERIES!    chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:

We serve 2 types of customers. External and internal. The external customer is the one that comes in for a coffee and spends money and time with us as guests in the cafe. The internal customer comes in for a job and spend their energy and time helping us serve the first customer well. In this environment, managers are critical leaders in caring for both groups. Not only this, managers are under pressure to serve the big vision of the business and those who own it. No wonder management burns out as much as they do! Today on Shift Break we will be talking about serving your managers. The servant leadership model is one that fits neatly in coffee and we will discuss how to adjust our mindsets and schedules to properaly and actually care for those who care for others. This shift makes all the difference.  I have noticed a lot of noise in the industry. The coffee shop and its owner are the targets of a crushing and never ending stream of marketing that does not care about your success, but only moving units. The uncertainty that was supposed to be solved, is made worse, and the simple desire to serve coffee professionally, gets over complicated. No wonder we burn out so often.   Today on Shift Break we will be talking about how simplicity is the best strategy for any coffee shop and is worth establishing as a central pillar of the business so you can navigate the pressured environment of entrepreneurship and build something on a stable foundation.     REGISTER NOW FOR THE SUMMER WEBINAR SERIES!  Build a Stronger Coffee Shop: One Step at a Time Great coffee shops don't happen by accident. They are built by hiring the right people, training them well, and leading them with clarity and consistency. In this live three-part Summer Webinar Series, Chris Deferio shares the practical systems and coaching insights that have helped coffee businesses build stronger teams, healthier cultures, and more resilient operations. Each webinar includes: Live instruction and Q&A PDF workbook One hour of virtual consulting for each live attendee Lifetime access to the recording Register for the individual sessions that fit your current needs, or scroll down to save 20% when you bundle the last two in our series.  REGISTER NOW FOR THE SUMMER WEBINAR SERIES!    Sign up for 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 OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min    Related episodes: 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 475: Essential Tools for Cafe Management 419: Behaviors That Establish Excellent Management Culture Proactivity in the Owner – Manager Relationship  

In the world of specialty coffee, the relationship between roaster and cafe is one of the most vital. In a healthy relationship, there is a support for the client that mirrors the hospitality and quality that the roaster hopes the cafe produces using their coffee. There may be nobody more qualified to speak to both side of this relationship of mutual support than today guest, Sam Lewontin!  Sam is a veteran coffee professional whose nearly 30 year career has taken him from barista in many small and obscure shops, to owning and growing one of NYC best Cafes Everyman Espresso along with Sam Penix. Sam Lewontin carved out a niche for himself as one of coffee's most thoughtful, clear, and intentional operators as well as decorated barista competitors.  After a long career in barista work and cafe hospitality and ownership, Sam took the listening, communication, and service skill he honed in th shop, and applied it to the world of sales and wholesal support for Stumptown Coffee Roasters and now most recently is representing Counter Culture Coffee!  Literally every time you interact with Sam, he is not just enthused to see you, but in genuinely interested in your good. This is why we are talking with him today to learn about how we can develop our hospitality approach in like fashion, but take a page from him play book in sales to truly help our clients solve problems and thrive in their business.  We discuss: The evolution of Sam's career from hobby to professional and the importance of continuous learning how friend and mentors shaped his world.  Creating accessible and welcoming coffee experiences through thoughtful design and hospitality The role of networking, community building, and trust in growing coffee businesses Meeting customers where they are: making coffee approachable and familiar Practical tips for supporting wholesale clients with streamlined resources and support Prioritizing high leverage support tools instead of generic offerings Facilitating connections between wholesale customers, tech support, and global producers The philosophy that the core value of cafes is delivering an approachable, memorable hospitality experience   REGISTER NOW FOR THE SUMMER WEBINAR SERIES!  Build a Stronger Coffee Shop: One Step at a Time Great coffee shops don't happen by accident. They are built by hiring the right people, training them well, and leading them with clarity and consistency. In this live three-part Summer Webinar Series, Chris Deferio shares the practical systems and coaching insights that have helped coffee businesses build stronger teams, healthier cultures, and more resilient operations. Each webinar includes: Live instruction and Q&A PDF workbook One hour of virtual consulting for each live attendee Lifetime access to the recording Register for the individual sessions that fit your current needs, or scroll down to save 20% on the complete Summer Webinar Series. REGISTER NOW FOR THE SUMMER WEBINAR SERIES!    chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes: 246 : Selecting a Wholesale Coffee Provider 473: A Master Class in Wholesale Coffee w/ Honor Forte of Olympia Coffee Roasters Be honest with your Wholesale Accounts 133 : 5 Keys to Successful Wholesale w/ Sarah Richmond    

I have noticed a lot of noise in the industry. The coffee shop and its owner are the targets of a crushing and never ending stream of marketing that does not care about your success, but only moving units. The uncertainty that was supposed to be solved, is made worse, and the simple desire to serve coffee professionally, gets over complicated. No wonder we burn out so often.   Today on Shift Break we will be talking about how simplicity is the best strategy for any coffee shop and is worth establishing as a central pillar of the business so you can navigate the pressured environment of entrepreneurship and build something on a stable foundation.     REGISTER NOW FOR THE SUMMER WEBINAR SERIES!  Build a Stronger Coffee Shop: One Step at a Time Great coffee shops don't happen by accident. They are built by hiring the right people, training them well, and leading them with clarity and consistency. In this live three-part Summer Webinar Series, Chris Deferio shares the practical systems and coaching insights that have helped coffee businesses build stronger teams, healthier cultures, and more resilient operations. Each webinar includes: Live instruction and Q&A PDF workbook One hour of virtual consulting for each live attendee Lifetime access to the recording Register for the individual sessions that fit your current needs, or scroll down to save 20% on the complete Summer Webinar Series. REGISTER NOW FOR THE SUMMER WEBINAR SERIES!    Sign up for 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 OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min    Related episodes: 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner Keep Systems Simple! Founder Friday! w/ Amos Gillespie of Wheelhouse Coffee, Kentville, Nova Scotia, CA Menu Simplicity as Hospitality

A cafe's culture is built by intentionally investing in values, hiring, training, and leadership structures and behaviors. These areas are integral to any cafe's success. The issue is that for many, they tend to be rushed or even afterthoughts, leaving the people part of our coffee shops under developed and the resulting culture fragile.  In this episode we will go over the three areas we are covering in an upcoming webinar series and how each of them factor into your cafe's success. Today we will discuss: Values+ Hiring Onboarding + Training Leadership + Management   REGISTER NOW FOR THE SUMMER WEBINAR SERIES!  Build a Stronger Coffee Shop: One Step at a Time Great coffee shops don't happen by accident. They are built by hiring the right people, training them well, and leading them with clarity and consistency. In this live three-part Summer Webinar Series, Chris Deferio shares the practical systems and coaching insights that have helped coffee businesses build stronger teams, healthier cultures, and more resilient operations. Each webinar includes: Live instruction and Q&A PDF workbook One hour of virtual consulting for each live attendee Lifetime access to the recording Register for the individual sessions that fit your current needs, or scroll down to save 20% on the complete Summer Webinar Series. REGISTER NOW FOR THE SUMMER WEBINAR SERIES!    chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min   

We are notorious in coffee for promoting people into management based only on technical skills or that they might not be quite as unreliable as others on the team. We also rush good people who need more time to develop resilience into the position and set them up for failure. In order to make good decisions, there are many traits we need to look for in a a manager, but one in particular is important enough that I feel every manager should possess at least the beginnings of it.    Today on Shift Break we will be talking about the need for a particular kind of resiliency that I have seen the best managers have. If you look for this in your team and in those who apply for roles in the shop it will set them up for success in their technical, admin, and leadership responsibilities well into the future.   Worth a note is the fact that owners are also hugely responsible for how they bring in, train, and provide standards and structures for leadership. You cannot lead based on intuition and some "it" factor. The argument here is not that management make up for and excuse the the lack of systems and structures, but that they would be and can be part of the process of helping lead others in those things and help advance them as well. Sign up for 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 OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min    Related episodes: 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 419: Behaviors That Establish Excellent Management Culture 383 : How to Train a Manager Proactivity in the Owner – Manager Relationship 314 : The 6 Essential Qualities of Coffee Shop Leaders  

Today we have access to information about the world of coffee that is unprecedented. At times it can be overwhelming to consider all the areas of the coffee industry that need fixing while we also work daily to care for those we have immediately with us. The trick is to tune into sources that convey not just the reality of the problem, but can also feature stories that showcase hope as we work to make progress. Today we get talk with someone whose work in writing about coffee has helped countless people grapple with and take steps to address our industry's most pressing issues. Sarah Charles is the founder of Underscore Communications, former Editor of Coffee Intelligence, and Senior Communications Officer at the International Trade Centre (ITC/WTO agency). A principal author of the ITC Coffee Guide 4th Edition, she writes for print and online publications and produces industry reports and books covering coffee trends, trade, and development. Her work makes sense of the world's messiest systems – climate, trade, culture, food – through sharp storytelling, fresh angles, and analysis. She holds an MSc in Sustainable Development from SOAS, University of London and is a founding member of the Greek IWCA chapter.  Today we will discuss: Sarah's start in coffee writing Romanticism vs. Reality in Coffee The Impact of Writing on the Coffee Industry Navigating Challenges and Finding Inspiration Hopeful Futures for Coffee Farmers The Power of Necessity in Innovation Community and Connection in Business Hopeful Trends from China's producing Community Knowledge as Leverage in Coffee Trade The Impact of Consolidation on Specialty Coffee Balancing Ethics and Profit in Business Links: https://www.instagram.com/unprincipledwriter/ LinkedIn: https://www.linkedin.com/in/sarah-e-charles/ https://iwcagreece.org/ https://www.intracen.org/resources/publications/the-coffee-guide-fourth-edition   KEYS TO THE SHOP OFFERS CONSULTING + 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:  451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 602: Renata Henderson | Cxffeeblack | Putting The Heart Back Into Coffee 560: Bio-Innovation and Securing the Future for Coffee Farmers and Their Land w/ Felipe Sardi of La Palma y El Tucan

Sometimes we hope against hope that we can eventually win the customer over to that one flavor, those later hours of your cafe,  or the new menu item that the internet said was a sure-fire winner. Whether it is our own pride or some other reason, we can hang on to things a bit too long and damage our business in the process.  Today on Shift Break we will be talking about the signals your customers are sending you regarding your coffee shops hours, menu etc and how we can get the hint, get over our stubbornness, and free ourselves to make discussions informed from the conversation we have with our community.    Sign up for 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 OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min    Related episodes: The Conversational Reality of Your Business : Thought on how to approach creative projects in the new year SHIFT BREAK: Embracing Problems as Blessings 227 : Connecting with Hearts and Minds SHIFT BREAK: Make Customer Feedback a Priority Feedback Culture : Making feedback a part of what you do not just something you sometimes do

I am so glad that I came across this jewel of a cafe in Oaxaca City, Oaxaca, Mexico. We hear often about direct trade relationships, local sourcing, excellent hospitality, and servant leadership all as aspirations of mindful operators. This place is living these aspirations as a part of the daily rhythm. Coffee and Cacao from their backyard. Signature drinks and a food menu made from ingredients direct from local farms. A deep focus on Oaxacan culture and tradition. I am so happy to welcom to the show the founder of Cafeto Cacao, Yaren Maya! Yaren Maya is the Founder and Owner of the amazing Cafeto Cacao, a specialty coffee shop in Oaxaca, Mexico. She has been working in the coffee and cacao industry for three years already and the cafe has established itself as the premier destination for thoughtful and excellent hospitality and menu items sourced from Oaxaca. A beautiful business showcasing local flavor, creativity, and kind service to neighbors and tourists alike. Yaren is also the co-creator of an Oaxacan fusion restaurant, which has been operating for five years and caters for lunches, dinners, and events. Working by the side of others professionals of the industry in Food and Beverages in Oaxaca City, Yaren continues to grow her professional skills as she creates, leads, and serves. Prior to the restaurant and Cafeto Cacao, Yaren gained professional experience and internships in Mexico and the United States in the hotel industry, basic studies of the English language in Ireland, as well as experience in coffee shops and eventual catering services in the aforementioned country. In Todays conversation we will cover: Yaren's background in hospitality and how it shaped her approach to café ownership The importance of local ingredients like cacao, vanilla, and seasonal fruits in menu development The fusion concept: blending Oaxaca's traditional cuisine with innovative techniques Strategies for staff training on product knowledge and hospitable interactions How maintaining integrity and values in sourcing creates a loyal customer base The role of small-scale, traditional equipment like clay pots in preserving culture Tips for fostering a passionate, adaptable team that shines in a small setting Motivation and continuous learning in a competitive, evolving industry Links:  Instagram: @Cafeto_cacao   KEYS TO THE SHOP OFFERS CONSULTING + 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:  332: Founder Friday! w/ Iman Kusumaputra & Putri Yulandari of Kopikalyan, Jakarta, Indonesia 530: Founder Friday w/ Aisha Bullard and Modou (MAD) Diongue of Original Drip in Dakar, Senegal 289 : Founder Friday w/ Ochen Simon Eidodo of Chariots Coffees, Uganda! 256 : Founder Friday w/ Varat Vichit-Vadakan of Roots Coffee Roaster in Bangkok, Thailand  

As hard as starting a coffee shop can be, growing that shop is where the real work begins. The industry is riff with examples of cafes and roasteries that have suffered and even failed as a resulting how they approach growth. The industry also has many whose businesses have grown well but we can only admire their work as outsiders to the work that was done to get there.  Enter Colin Harmon. Just like he did with his first book "What I know About Running Coffee Shops", Colin once again give us a look behind the curtain in his new book, "What I Know About Growing Coffee Shops!  Colin Harmon is a 4x Irish Barista champion and founder of the iconic cafe and roastery 3fE in Dublin, Ireland. Under Colin's leadership 3fE has grown to 8 cafes, a massive roasting and wholesale program, and stands as an example of a what a thriving quality focused specialty coffee business looks like.  Today we get to welcome Colin back to the show 9 years after his first appearance in 2017 shortly after the release of his first book to open up the ages of his new book and share with us his hard earned lessons and perspectives on growing a coffee shop! We Discuss: Colin's reflection on the eight-year process to write his latest book and the importance of allowing ideas to mature Balancing hands-on work with business growth, including fixing toilets and managing staff The concept of a "stay here plan" to sustain long-term engagement in the coffee industry The realities behind scaling coffee shops and the pitfalls of growth for ego versus long-term purpose How to evaluate and choose opportunities like spin-offs, markets, consulting, and events prudently The impact of perception, staff development, and consistency across multiple locations Practical frameworks for evaluating new sites and scaling while staying true to core values The significance of transparent communication within teams and the importance of self-awareness Insights into wholesale relationships, maintaining quality, and marketing without overextending Colin's advice on avoiding burnout, overgrowth, and the importance of focusing on what works Links: https://www.scottrao.com/ https://eightouncecoffee.com @colinharmon   Keys to the Shop CONSULTING + 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:  022 : Founder Friday w/ Colin Harmon of 3fe Coffee, Dublin Ireland & Author of the new book, "What I know About Running Coffee Shops" 608: The Best Behaviors for Building Resilient Cafe and Roastery w/ Tracy Allen of Brewed Behavior Consulting 283 : 5 Bad Reasons to Open a Coffee Shop 242 : A Conversation with James Hoffmann SHIFT BREAK: Are You Growing With Your Business? SHIFT BREAK! When Changing Things, Pay Attention to the Heart of the Business The Power of "No"  

As time goes on, opportunities to grow your business will present themselves and you need to make a decision on whether you will say yes, no, or not yet.  In order to make a good decision there are a few things you should consider.  Today on Shift Break we will be talking about six areas of your current business that need to be healthy in order to set your next venture up fopr success.  Whether it is adding services and departments to your current business or expanding to another location, this episode will challenge you to attend to the foundations before adding on.    Sign up for 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 OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min    Related episodes: RoR #27 : Scaling and Relationships in a Small Roastery w/ Cody Gordon, Cerberus Coffee Scaling Values 588: Prioritizing the Right Things as Your Cafe Grows 583: Unifying Teams Across Multiple Cafes SHIFT BREAK: Reassessing Growth Before you Expand

What do customers love and hate about coffee shops? It feels like a question that is too easy to answer and as a result I believe we do not spend nearly enough time researching it. This past weekend I spoke in Chicago at Coffee Fest. In preparation we analyzed the most positive reviews and negative reviews of the worst rated and best rated cafes on Google and Yelp in the Chicago area. The results fell in line with some assumption I had based on what I have seen from my own years in coffee and consulting. In addition though, when compiled and organized, there were a few things that I found very interesting that we all need to think deeply about.  So today we are going to be going over the list of things that people love and hate about coffee shops from this research and how this speaks to the greater issues in how we approach running our shops and the the path forward from here.   1:1 CONSULTING + 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! How To Keep Your Customers Excited

In too many cafes we find staff trained only in the areas they work in with minimal to no knowledge or understanding in other parts of the business. This derails a cafes growth and effectiveness. Staff in the front are not equipped to speak with understanding and confidence to customers and those those who work in the back or in production areas are isolated from the up-steam results of their work.  Today on Shift Break we will be talking about why cross training staff is the way forward for fostering understanding between departments, effective sales and hospitality, and a deeper bench of talent to draw from across your employees. This is especially important for FOH staff as they are the ones representing all you offer to the customer.    Sign up for 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 OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min  Related Episodes: 424: Developing Menu and Hospitality Guides Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings 582: Maximizing Existing Opportunities in Your Cafe The Key to Up-Selling 583: Unifying Teams Across Multiple Cafes SHIFT BREAK! How to Have Healthy Communication Between your Cafe's Departments

More than just a 3rd space, some cafes are platforms for ideas, catalysts for change, and a space specifically organized and designed to grow and nurture their communities.  Led by people with deep convictions and a vivid vision for what can be, these spaces transform and help support the community beyond the coffee.  Today we get to catch up with someone who has spend decades pouring into her community and has learned a lot of very valuable lessons to help you do the same.   Inspired by her afro-indigenous lineage, Blew kind creates transformational experiences where folks can connect deeper within themselves and each other toward their highest self. She offers moments of pause, conversation, and discovery where we can experience daily magic, while being open to heal individually and collectively. Her play involves poetry, crafting, dance, listening to stories, and community space making. Blew kind has developed multiple cultural community organizations in Philadelphia including Franny Lou's Porch cafe, Koku-Roko Learning Co-operative, d'griot café & gallery, and rad.Love; a non-profit fiscally sponsored by the Painted Bride Arts Center to support community programming. Grateful to be involved in the good work, Blew also supports other black, brown, and community leaders on their journey through public speaking and coaching. We discuss: Journey from Franny Lou's Porch to D'griot The Meaning of D'griot and Its Cultural Roots Pandemic Impact and Business Growth Overcoming Resistance and Building Resilience Wealth, Value, and Community Support Community Heart and Giving Back Balancing Personal Fulfillment and Community Service The Value of Humility and Collective Effort Community Collaboration and Unexpected Opportunities   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING + 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: 

We have heard this phrase before and, if we are honest, we have said it a couple times too. The statement is problematic since it assumes that the world around us is the reason we can't seem to find the help we want. Today on Shift Break we will be talking about why it seems like we can't find good help, and the reality of how our own behaviors, lack of preparation, and well thought through systems related to hiring and leader support are the real cause behind this illusion.    Sign up for 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 OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min  Related Episodes: SHIFT BREAK: Three BIG Hiring Mistakes (and how to avoid them) SHIFT BREAK! With or Without Experience? Hiring the Best Baristas Raising Your Hiring Standard Hiring for Future Leadership 301 : Hiring and Training for Excellence  

Our businesses are the results of the small and large decisions we make over the years. It is our behavior in the business that ultimately determines the success and Impact we can realize. Some have said that the 4th wave is ,marked by more passionate coffee balancing that passion with good business practice and strategy.  Today will be talking with someone who has been hugely influential in teaching solid and sustainable business behavior to countless coffee professionals and companies world wide.  I happy to welcome Tracy Allen to the show!   Tracy Allen founded Brewed Behavior, a global consulting and education firm dedicated to advancing the specialty coffee industry worldwide in 2008. Through Brewed Behavior, Tracy has trained and advised hundreds of coffee professionals, roasters, café owners, and organizations across multiple continents. His consulting work focuses on elevating bean quality, optimizing operations, developing world-class training programs, and preparing teams for top-level competition. With more than 30 years of hands-on experience, Tracy brings unmatched depth to his clients. His journey began as a passionate home roaster in the 1990s, followed by roles as Beverage Specialist at Procter & Gamble (Millstone and Folgers), Operations Manager for a Kansas City roaster, and Co-Owner of Zoka Coffee Roaster & Tea Company in Seattle. At Zoka, he helped establish the company as a leader in both quality and barista training — with its baristas consistently ranking among the top in U.S. Barista Competitions. Today, Tracy channels this extensive expertise through Brewed Behavior to help clients worldwide achieve excellence. He is the last full-term President of the SCAA and Founding Chair of the WBC Rules & Regulations Committee. He has been a certified U.S. and World Barista Competition judge, an SCA Certified Cupper, a certified Q Grader and Instructor, and a three-time "Super Taster." Through Brewed Behavior, Tracy Allen continues to shape the future of specialty coffee on a global scale.  We Cover:  Understanding Business and Passion in Coffee The Importance of Financial Discipline Navigating Growth and Corporate Culture Consumer Behavior and Coffee Trend Best Practices for Long-Term Success Developing Financial Acumen The Importance of Financial Discipline Navigating Projections and Inventory Management Understanding Market Dynamics and Unique Value Propositions Links:  www.brewedbehavior.com      KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING + 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:    576: Financial Stability Using Profit First for Coffee Businesses w/ Kim Logsdon of Caffeinate Your Cash 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 022 : Founder Friday w/ Colin Harmon of 3fe Coffee, Dublin Ireland & Author of the new book, "What I know About Running Coffee Shops" 283 : 5 Bad Reasons to Open a Coffee Shop SHIFT BREAK! Become Immune to Fear-Based Coffee Marketing 327: Founder Friday! w/ Phuong Tran of Lava Java 489: Tips for Creating a Resilient Cafe 223 : Building a Financially Resilient Business w/ Andrew Carroll  

The best coffee businesses are built on solid values, local community, and small consistent steps taken toward deeper connection through hospitality and excellence in the product. The story of Wheelhouse Coffee is one that demonstrates the power of intentional people-first work over time and what happens when you make growth a conversation with those your serve.  I am thrilled to get to talk with the founder of Wheelhouse Coffee in Nova Scotia, CA, Amos Gillespie! Wheelhouse Coffee began with an eight-year-old Amos sharing morning coffee with his dad. By 17, that simple joy had grown into a coffee dream. After an espresso machine, a barista job, and a life-changing Portland coffee show, Amos launched Wheelhouse in 2018. However, being a single owner with a small sample roaster and a full-time job became increasingly challenging. In 2020, after a beautiful summer wedding, he and his wife set out to grow Wheelhouse together. From basement beginnings to a thriving café, their journey is driven by their love for coffee and the people they serve. We discuss: How Amos Was Introduced to Coffee Beginning and Building Confidence in Roasting Navigating Stagnation The Shift Towards a Coffee Business Feedback and Growth in Coffee Roasting Understanding Customer Relationships The Move To Opening a Coffee Shop Balancing Vision with Financial Realities Building Relationships with Customers Advice for Aspiring Cafe Owners KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING + 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:  476: Founder Friday! The Story of Story Coffee w/ Don Niemyer of Story Coffee Co. 391 : Founder Friday! w/ Megan Wilson of Spuds Coffee in Ft. Lauderdale, Florida 145: Founder Friday w/ Red Rooster Coffee Roasters co-founder, Haden Polseno-Hensley  

It may seem unfair, but it is the truth. Customer hold a special place in their brains for negative experiences. Don't we do the same? And when do most of these lower quality experiences tend to take place? Usually when we are the busiest and have the greatest opportunity to build a good reputation. It's diabolical!  On today's Shift Break we will be talking about why you are only as good as your worst drink, worst service encounter, worst whatever! And what we can do to rewire the part of our brains and operations that allow these moments to happen.    Sign up for 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 OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min    Related Episodes: YouTube: SHIFT BREAK! How to Think About Quality 533: Principles of Quality Control SHIFT BREAK: Quality Still Matters 084 : Crushing the Rush : Tips and Best Practices for Busy Times 520: Tips For Great Workflow and Bar Presence Spotify: SHIFT BREAK! How to Think About Quality 533: Principles of Quality Control SHIFT BREAK: Quality Still Matters 084 : Crushing the Rush : Tips and Best Practices for Busy Times 520: Tips For Great Workflow and Bar Presence Website: SHIFT BREAK! How to Think About Quality 533: Principles of Quality Control SHIFT BREAK: Quality Still Matters 084 : Crushing the Rush : Tips and Best Practices for Busy Times 520: Tips For Great Workflow and Bar Presence  

Congratulations! You have been made the cafe manager! Now what? Well, you are now occupying one of the most critical roles in all of coffee retail. As a leader you have a lot of growth opportunities and can make a massive difference as you serve the company, the staff, and the customers. The first six months - a year is a pretty critical time where you either build trust and establish healthy outlooks and habits, or you succumb to the dysfunction and stress that management without structure and purpose falls into.  Today we are going to go over practices, mindsets, and approaches to your role and the work of management that are proven to set you and everyone else up for success vs the all too typical burn-out that seemingly is baked it to the manager role. It does not have to be! This episode shows you how.    1:1 CONSULTING + 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 Book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:  229 : 7 Tips for New Managers 248 : The 5 Elements of Resourcing your Team 261 : The Basics of Managing Managers 226 : The Art of being Indispensable at Work w/Bruce Tulgan 179 : What you MUST Know About Employee Culture w/ Stan Slap 172 : Why Tracking Performance is a Must! 028 : Why it's Ok to be the Boss w/ Bruce Tulgan : A guide to defining and fighting the under management epidemic in your cafe so you can be the manager your staff need 018: Hiring, Culture, and the Future of your Shop 013 : Leadership & Management Master Class w/ Eva Attia : Leadership | management | hiring | career 004: Leadership in the Cafe : 10 Steps to Being a People First Leader 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence 244 : Top 10 Ways to Lose Employees

Nothing kills cafe culture like an a staff member who is a bad fit for their role. Often this manifests in work performance issues that are felt by customers, coworkers, and leaders alike. It brings people down. The diabolical thing is that the most common response cafe leadership has is to simply wish it away and let it go on far too long. Meanwhile a toxic or ill fit employee continues (whether unwittingly or knowingly) to do damage to morale, service, and the reputation of the business.  Today on Shift Break we will be talking about how to approach this "Bad Apple" situation in a way that seeks the highest good for all parties involved and affords you the opportunity to develop more decisiveness  and resilience in the face of these unfortunate situations.    KEYS TO THE SHOP®  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 OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min    Related Episodes:  Raising Your Hiring Standard 496: Hard Decisions and High Standards 125 : Confidence in Conflict w/ Kwame Christian : A framework for Compassionate Curiosity  

Every Coffee Fest we sit down with presenters and speakers to talk about their field of expertise and learn from their experience in coffee. This last NYC Coffee Fest we were privileged to get to chat with four dynamic professionals and discuss everything from barista education and community, social media strategy, and how to run a world class bakery and coffee bar. We start with Ivana Chan and Rachel Apple of Raise the Bar! Ivana Chan is a marketing and e-commerce consultant who has spent the last seven years helping specialty coffee brands grow by bringing their hospitality online through thoughtful digital strategy. She is also the co-founder of Raise the Bar Coffee, a nonprofit focused on accessible coffee education, mentorship, and community-building, best known for organizing Level Up, an event where baristas connect, learn, and build sustainable careers in coffee Rachel Apple is an esteemed figure in the specialty coffee industry, with over 19 years of comprehensive experience.  Her extensive resume includes pivotal roles as Quality Control for George Howell Coffee, Coffee Buyer & Global Supply Chain Manager, Roaster, Educator, & Barista in addition to being a Legacy Q Grader. She is also the only woman, globally, who is a Cup of Excellence Head Judge & SET Course Instructor. Rachel also serves as a US Barista Championship Head Judge, Sensory Lead, and Committee Member, investing years in volunteer work and leadership in the specialty coffee community – which has recently manifested in co-founding an education focused 501(c)(3) nonprofit Raise the Bar.  Links: https://www.instagram.com/raisethebar_coffee/   Next we get to learn about winning social media strategy from Birch Coffee's Jeremy Lyman!  Jeremy Lyman is the co-founder of Birch Coffee, a New York City-based coffee company. Since its first store opened in 2009, the company has grown to become one of New York City's premiere and most loved independent coffee shop chains. With more than a dozen locations throughout the city, the focus of Birch is on customer service. Service is something Jeremy believed was lacking in the Specialty Coffee industry and being that both he and his partner Paul are consumers first and worked in bars and restaurants for years before, they realized that this was what was necessary to stand out in the industry. In order to grow the company, Jeremy has overseen the development of not only a high level of service, but methods in which to hone and develop those skills amongst his teams. Jeremy, Paul, and their team have also figured out creative ways to stand out. From eliminating wifi and introducing conversation starters to designing extraordinarily unique napkins, they have caught the eye of the Wall Street Journal, the New York Times and Forbes who have paid specific attention to these differentiators. Links: https://www.instagram.com/coffeedogguy/ www.birchcoffee.com https://www.instagram.com/birchcoffee/ Finally we discuss baking, pastry, and coffee excellence with Lauren Tran! Lauren Tran is the chef-owner of Bánh by Lauren in Chinatown, New York City. She blends her Seattle upbringing and love for coffee culture with a deep-rooted passion for Vietnamese flavors and desserts. After working at fine-dining icons Canlis, Momofuku Ko, and Gramercy Tavern, Lauren started selling pastries out of her apartment during the pandemic. Bánh by Lauren was hosted for pop-ups for four years before opening a brick and mortar bakery cafe in NYC's Manhattan Chinatown in June 2024. The New York Times ranked her shop among the top 22 bakeries in the U.S., T Magazine named her bánh bò nướng as one of the 25 essential pastries to eat in NYC, and Bánh by Lauren is a 2026 James Beard Award semifinalist for Outstanding Bakery. Links: https://www.instagram.com/banhbylauren/     Go check out Coffee Fest Trade Shows Today!  www.coffeefest.com    

Habits we develop around work and leadership can serve to help us grow, or they can hold us back from growth. Many leaders unintentionally develop habits that feel like the right thing in the moment, but in the end actually undo progress and move things backwards in the cafe's operations, culture, and quality. Today we are going to dive into five habits that I have seen damage and hold back businesses countless times over. These are things I have personally engaged in many times throughout my career. Our goal here is to get you to recognize these habits, and replace them with healthy and helpful ones.  We discuss: Blaming and Complaining Rationalizing bad behavior Procrastination of decisions Glorifying chaos and dysfunction Uninformed comparison KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING + 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:  Self-Awareness and Honesty It's not You, It's Me 419: Behaviors That Establish Excellent Management Culture

Our image of who we are as a business is not necessarily the same as that of our customer. We see all the inside gears and pulleys that hide beneath the surface. We see the scope and organizational diagram of the cafe, the roastery, mobile cart, online sales, and multiple locations. We see a brand, while they see just a small coffee shop.  Today on Shift Break we will be talking about how no matter the size of our operations, the individual customer will always see and experience your company within a small framework of their cafe, their drink, their seat etc.  This serves to give us pause and to help us consider just how much we can vouch for that singular experience that thousands of individual customers have in our cafes. Are we getting lax because the size and scope of our operations make us feel an undeserved sense of confidence?  My hope is that this episode will get you thinking about that one customer and how, no matter your size, you can run like a small shop. After all, thats how the customer experiences you.  Related episodes on the YouTube channel: 

The words "innovation" and "progress" are the favorite buzz words of our industry, but what do they mean? It is usually a lot of noise around the subject of technology, but rarely related to things that deliver lasting positive change in the cafe. The average shop owner has to wade through a sea of claims and sales pitches all making big claims about their products. In the end, they are left with less money and typically the same issues.  Well today we are going to cut through the noise of the industry and its extractive disposition toward business owners and give you a way to think about progress and innovation that simplifies, clarifies, and helps build confidence instead of nursing insecurities.  KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING + 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:  500! Reflections and The Role of the Coffee Shop in the Industry 485: Your Shop vs The Industry – How to Free Yourself From Dependency 181 : Organizational Self-Knowledge 558: Digital Natives and the Future of Coffee Shops w/Kosta Kallivrousis SHIFT BREAK! "What's Next in Coffee"     

Having a clean cafe and a clean bar is not just a surface level pursuit. The mindset it takes to keep things clean while busy is a discipline that have far reaching benefits extending to the quality of our products, depth of hospitality, and the health of our relationships behind and across the bar. Today on Shift Break we will be talking about the mindset baristas and owners need to have in order to work clean and how this focus is foundational to the building of a solid coffee shop business.  My hope is you can take this and practice entering into this mindset daily and watch as you and your team or co-workers start to become more calm, productive, effective, and fulfilled in working clean.  Related episodes on the YouTube channel:  SHIFT BREAK: Detail Oriented Staff Starts With You Lessons From "America's Best Coffee House" | Ep 581 Is That Character or Neglect? | Shift Break Series   KEYS TO THE SHOP®  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 OR... book a free call now  https://calendly.com/chrisdeferio/30min    Related Episodes:    505: Maintaining Excellence in the Everyday Work of Coffee Shops w/ Maxwell Colonna-Dashwood SHIFT BREAK! Considering the Future You When Making Decisions Hiring for Future Leadership What is Professionalism? Some thoughts for the future of service 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 success of coffee globally is based on what coffee represents...community. A beverage that facilitates rootedness, growth, and fruiting of relationships through shared conversation over a cup in our shops or your home. But today, we are an industry. And our concerns tend to be exclusively around just the business of specialty coffee. Where is the heart?  Today I am honored and excited to present an interview with someone who is actively and tenaciously pursuing the heart of coffee in her community by honoring coffees root and growing the fruit of what it can bring to people. We are talking with Head Roaster, Co-founder, and Chief of Staff for Cxffee Black, Renata Henderson! Renata Henderson is Memphis, Tennessee's first Black female roaster and the co-founder and Chief of Staff of Cxffeeblack, the community-oriented, education-based coffee company she built alongside her husband Bartholomew Jones. Founded in 2019 on a mission to return coffee to its African roots and build an equitable Black future, Cxffeeblack made history by creating the first entirely all-Black coffee supply chain from Ethiopia to Memphis — with direct-trade relationships extending to producers like Stephen and Margaret Kuria of Liwani Estate in Nakuru, Kenya. She serves as Head Roaster, Creative Director, and HR lead, Renata brings her deep background in curriculum, instruction, and education into every dimension of Cxffeeblack, from its Specialist-in-Training internship program to the Barista Exchange Program. Her connection to coffee is deeply ancestral — rooted in Ethiopian women's 2,000-year roasting tradition and a family legacy that includes her grandfather marching alongside Dr. Martin Luther King, Jr. during the 1968 Memphis sanitation workers' strike, canteen of coffee in hand. Under Renata and Bartholomew's leadership, Cxffeeblack has earned the 2023 Sprudgie Award for Best Film in Coffee, the 2024 Sprudgie Award for Global Notable Roaster of the Year, and the inaugural 2024 Coffee Coalition for Racial Equity Innovator of the Year award. Built with support from more than 500 community investors, Cxffeeblack's new flagship café and global roasting headquarters opened in December 2025 at 3386 Bowen Avenue in Memphis's Mitchell Heights neighborhood — celebrated with an East African coffee ceremony, live music, and a community brunch — and is now equipped with a new roaster tripling the company's capacity as it expands into Memphis grocery stores and new café partnerships across the city. Cxffeeblack has been featured in Vice, NPR, The Hill, and Black Enterprise, and has collaborated with Miir, Oatley, La Marzocco, NBA player JaeShawn Tate, and West African coffee entrepreneurs at the Black Star Line Festival. For Renata, coffee has always been more than a beverage — it is, as she says "an open air church to experience God and His goodness." We discuss: Her Grandfather's coffee and community justice that inspired her Connecting with Coffee's Origin through Cxffeeblack How Cxffeeblack Is Redefining Coffee with Heart and Justice Living Among the People They Serve in Memphis The hard part and the joyful part of coffee work from the heart Navigating Authenticity and Business Guidelines Celebrating Individuality in Coffee Spaces Personal Growth and Community Impact Links: https://www.instagram.com/cxffeeblack/ https://cxffeeblack.com/   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    Related episodes:  542: Founder Friday! w/ Nori and Tin Burmudez of Corridor Flow, Lomita, CA 488: Founder Friday! Honoring Coffee's Root w/ Bartholomew Jones of Cxffee Black! 230 : Making room for Community in your Shop 279 : Founder Friday! w/ Daniel Brown and Nephthaly Leonidas of Gilly Brew Bar 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 530: Founder Friday w/ Aisha Bullard and Modou (MAD) Diongue of Original Drip in Dakar, Senegal 352: Music, Culture, and Coffee w/ Hip Hop Artist, Propaganda 139 : Founder Friday w/ Kusanya Cafe co-founder, Phil Sipka

The more we ask this question the more we tend to steal time and consideration away from what we have of value in the present. The coffee shop and the larger industry for that matter, are obsessed with not being left behind and therefore we must constantly disquiet our minds and worry. Today on Shift Break we will be talking about the danger of letting this question be the dominant question we answer. We will talk also about a healthier approach that pursues excellence in the now as a way to secure the future for ourselves, our staff, and the industry as a whole.   KEYS TO THE SHOP®  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 OR... book a free call now  https://calendly.com/chrisdeferio/30min    Related Episodes:    505: Maintaining Excellence in the Everyday Work of Coffee Shops w/ Maxwell Colonna-Dashwood SHIFT BREAK! Considering the Future You When Making Decisions Hiring for Future Leadership What is Professionalism? Some thoughts for the future of service 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    

Meetings can be a very useful part of running a cafe. The way we tend to use them though has become a real problem. In fact, rather than helping, even the most well intentioned of meetings, might actually hurt your business if it is being conducted improperly.  Today we are going to be diving into why your staff meeting might be doomed to fail and what you can do to make sure that you are using meetings for the right things.  You might end up with fewer but better and more effective meetings as a result of today's episode.  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    Related episodes:  463: Tips on Having the Right Meetings Tips for Conducting Great Staff Meetings 583: Unifying Teams Across Multiple Cafes Avoid These Cafe Meeting Mistakes  

The world of specialty coffee today owes a lot of its success to those who helped build movements and create opportunities in earlier years. The times where new and actually meaningful advances in coffee shops, coffee craft, and service. There were many people and businesses that were at the forefront of the 3rd wave coffee movement and we get to talk with one of those people today!  On this Founder Friday we get to sit down with my friend and coffee legend, Sammy Piccolo, of Caffe Artigiano, and now owner of Prado Cafe in Vancouver Washington. Sammy Piccolo has spend nearly 3 decades in the coffee world. A 4x Canadian Barista Champion, The firs World Latte Art Champion, and 3x top 3 finisher at World Barista Championships including coming in 2nd in After Sammy's brothers Vince and Mike founded Caffe Artigiano in 1999, Sammy immediately jumped on board. Artigiano championed progressive espresso culture, popularized latte art in Canada, and innovated service styles in their massively busy shops. Many future owners and champions came from that cafe. Sammy took over Prado Cafe in 2012 and has grown it to a fleet of almost 10 shops with a decidedly more simple and minimal approach with a heavy emphasis on hospitality and in house baking. Today we get to look back to the early days and talk with Sammy about his journey, the lessons he learned, his opinions and insights into the industry and competitions, and the things he believes are at the root of success for cafe operations. Links: https://www.instagram.com/pradocafe/ https://pradocoffee.com/   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    Related episodes:  544: Love Coffee, Control Caffeine w/ 2013 WBC Champ Pete Licata of Caffeine Control Coffee 391 : Founder Friday! w/ Megan Wilson of Spuds Coffee in Ft. Lauderdale, Florida 327: Founder Friday! w/ Phuong Tran of Lava Java  

The hustle of business creates a fear culture where operators worry about their productivity at a near constant rate. We scratch our heads over how to prevent burn-out and talk about work life balance, but what about having a balanced perspective on work? Today on Shift Break we will be talking about how you can shift your view of productivity through clear definitions, willingness to recognize success, and the balance needed to not be constantly worried about how productive you are, but rather, if you produced something of value that you have the ability to stop and enjoy.   KEYS TO THE SHOP®  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 OR... book a free call now  https://calendly.com/chrisdeferio/30min    Related Episodes:  Sacrificing Productivity 3 Keys for Work-life Balance SHIFT BREAK: Rest and Meaningful Work   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 education is essential for a professional to not just have knowledge needed for their current job, but to add depth, appreciation, motivation, and to prepare them for possible futures in the coffee industry beyond their role today. The next step is to find a place that can supply you with that knowledge in a way that not only delivers facts, but breeds understanding and growth. Today we get to sit down with the Head of Coffee Education at Cafe Imports, Dylan Siemens to talk about the newly released free educational resource, ED+U! Dylan Siemens is the Head of Education at Cafe Imports and the creator of ED+U. He began his coffee career in 2012 as a barista and then Head of Education at Onyx Coffee Lab, where he trained hundreds of baristas and competed nationally, winning the U.S. Brewers Cup in 2017. Over that decade, he gained firsthand insight into how difficult it is for small businesses to maintain high-quality training and how much young professionals benefit when knowledge is made available to them. Dylan joined Cafe Imports in 2022 to help revitalize the company's education program. Building on Cafe Imports' extensive knowledge library, he created ED+U, a platform designed to make professional coffee education accessible to everyone. He doesn't think of himself as the source of ED+U's material, but as the collector and organizer of knowledge from countless people across the supply chain and within Cafe Imports who helped build it. We discuss: How coffee retail, competition training, and the transition to green coffee shaped his world view on coffee education Systemized coffee education and workflows Understanding the coffee supply chain and green buying The role of education in industry growth and retention How the baseline knowledge of coffee advances individuals, companies, and the industry as a whole The platform of ED+U and how it engages the student to encourage understanding Applying education in the real world Links:  ED+U Educational Platform www.cafeimports.com   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    Related episodes:  020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience 481 : Exploring Sensory Analysis Using "The Coffee Rose"/ Ian Fretheim, Director of Sensory Analysis at Cafe Imports You Need to Prioritize In-House Training!

We talk a lot about engaging our customers and spend time, money, and effort to try to capture their attention in a crowded market. With so many things competing for their attention, what can a coffee shop do to keep their customers excited and loyal? Today on Shift Break we will be talking about ways that you can keep your customers excited and engaged without losing sleep or your identity in the process!    KEYS TO THE SHOP®  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 OR... book a free call now  https://calendly.com/chrisdeferio/30min    Related Episodes:    591: The Problem w/ Focusing On The Numbers vs The Guest Experience   525: Encore: Focusing on What is Essential w/ Greg McKeown SHIFT BREAK: Focusing on the Whole, Not the Part   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        

Quitting a job is a normal part of any career. Problem is that sometimes we don't know when to quit and hang on too long to ours and even the cafe's detriment. When should you as a staff member quit? What does positive quitting look like? What does recognizing and quitting a bad situation look like?  Today on the show we will talk about some of the things to look out for in a coffee shop and in setting goals for your career, that will allow you to make that sometimes necessary decision to quit and move on. We will also talk to owners about what they can do to make sure that if a staff member does quit, it is not because of negative reasons, but because of life events, opportunities, and pragmatic career decisions.    Today we discuss: Toxic bosses and bad situations Values misfit Checking yourself first, then evaluating What normal hardship and challenges are and why you should not quit because of them.  Quitting do to positive reasons and why it is a good thing What baristas can do to chose better cafes What owners can do to build better cafes and be better leaders 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    Related episodes:  On "Quiet Quitting" 291 : What to do if Your Baristas Wont Listen to You 355: Baristas! 6 Essential Qualities to Get Yourself Hired 570: Myths Baristas Believe Part 1 556: Myths Coffee Shop Owners Believe Part 1

Knowledge about coffee is one thing, but wisdom and true expertise? Well, that is quite another. While knowledge is widely and cheaply available and true wisdom and expertise that makes a business effective is only attained after living and experiencing the realities of the coffee industry over time.  The difference is important because it means the difference between effective operations and solutions and just guessing. Coffee and coffee people deserve better. Today we are talking with a man who has lived enough coffee experiences for a few lifetimes and applies his hard earned insights to clients globally. I am honored to be talking with the one and only John Gordon of Silverback Coffee Solutions! John Gordon is an industry-leading coffee professional with almost three decades of experience spanning every facet of the global specialty coffee sector. He currently serves as the Director of Silverback Coffee Solutions, providing comprehensive coffee business consulting, project management, equipment design and development, roastery technical services and roaster training. A distinguished competitor and coach, John is a three-time UK Barista Champion (2010, 2011, 2013) and 2009 UK Latte Art Champion and the 2018 New Zealand Barista Champion. He has reached the finals of the World Championships multiple times ( 2009 WLAC 6th, 2011 WBC 6th, 2013 WBC 10th, 2018 WBC 6th ) and has coached highly successful competitors, including 2015 World Barista Champion Sasa Sestic and 2019 New Zealand Champion Dove Chen. Beyond the competition stage, John brings extensive technical expertise as a roaster technician and research and development specialist. His background includes serving as Production & Innovation Manager at Coca-Cola Amatil NZ and Operations Manager at Square Mile Coffee Roasters in London. He has held significant R&D consulting roles for major equipment manufacturers, including Sanremo Coffee Machines and Heylo/Carimali, where he managed engineering teams, directed 3D and mechanical design, built prototypes, and implemented Lean manufacturing principles. With a unique blend of high-level coffee experience, architectural and mechanical 3D design skills, and deep knowledge of roastery operations from green bean importing to production equipment installation, John continues to shape the future of coffee equipment and roastery workflows worldwide. Today we discuss: How Johns Curiosity and Technical Exploration Shaped His Career Innovations in Coffee Technology over the Years The Importance of Technical Knowledge John's Take on Balancing Taste and Technology Why We Should be Building Institutional Knowledge in Coffee Understanding Roaster Maintenance and Operations Enhancing Roastery Efficiency through Lean Practices How John Uses Time and Motion Studies for Improvement John Reflects of the Future of Coffee Roasting and Industry Trends  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    Related episodes:  RoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage Coffee RoR Live! #9 : Roasting Innovation and Consistency w/ Scott Rao 478: Building Efficiencies Into Your Roastery w/ Scott Stouffer of Probat Coffee    

Leaders have authority to make decisions, guide, delegate, affirm, coach, and grow the business and those they serve. The presence of a leader is only a benefit when that leader sees their authority as a tool for serving others and embraces a planned approach to using their presnce in the areas of the company that need it the most Today on Shift Break we will be talking about the practical ways you should be distributing your energy, attention, time, and presence in the cafe to serve the most people with the role you have been given.  Owners, this is a critical conversation to help you plan for both your own, and your management staff's presence and weekly work.    KEYS TO THE SHOP®  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 OR... book a free call now  https://calendly.com/chrisdeferio/30min    Related Episodes:  583: Unifying Teams Across Multiple Cafes 582: Maximizing Existing Opportunities in Your Cafe

Knowledge about coffee is one thing, but wisdom and true expertise? Well, that is quite another. While knowledge is widely and cheaply available and true wisdom and expertise that makes a business effective is only attained after living and experiencing the realities of the coffee industry over time.  The difference is important because it means the difference between effective operations and solutions and just guessing. Coffee and coffee people deserve better. Today we are talking with a man who has lived enough coffee experiences for a few lifetimes and applies his hard earned insights to clients globally. I am honored to be talking with the one and only John Gordon of Silverback Coffee Solutions! John Gordon is an industry-leading coffee professional with almost three decades of experience spanning every facet of the global specialty coffee sector. He currently serves as the Director of Silverback Coffee Solutions, providing comprehensive coffee business consulting, project management, equipment design and development, roastery technical services and roaster training. A distinguished competitor and coach, John is a three-time UK Barista Champion (2010, 2011, 2013) and 2009 UK Latte Art Champion and the 2018 New Zealand Barista Champion. He has reached the finals of the World Championships multiple times ( 2009 WLAC 6th, 2011 WBC 6th, 2013 WBC 10th, 2018 WBC 6th ) and has coached highly successful competitors, including 2015 World Barista Champion Sasa Sestic and 2019 New Zealand Champion Dove Chen. Beyond the competition stage, John brings extensive technical expertise as a roaster technician and research and development specialist. His background includes serving as Production & Innovation Manager at Coca-Cola Amatil NZ and Operations Manager at Square Mile Coffee Roasters in London. He has held significant R&D consulting roles for major equipment manufacturers, including Sanremo Coffee Machines and Heylo/Carimali, where he managed engineering teams, directed 3D and mechanical design, built prototypes, and implemented Lean manufacturing principles. With a unique blend of high-level coffee experience, architectural and mechanical 3D design skills, and deep knowledge of roastery operations from green bean importing to production equipment installation, John continues to shape the future of coffee equipment and roastery workflows worldwide. Today we discuss: How Johns Curiosity and Technical Exploration Shaped His Career Innovations in Coffee Technology over the Years The Importance of Technical Knowledge John's Take on Balancing Taste and Technology Why We Should be Building Institutional Knowledge in Coffee Understanding Roaster Maintenance and Operations Enhancing Roastery Efficiency through Lean Practices How John Uses Time and Motion Studies for Improvement John Reflects of the Future of Coffee Roasting and Industry Trends  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    Related episodes:  RoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage Coffee RoR Live! #9 : Roasting Innovation and Consistency w/ Scott Rao 478: Building Efficiencies Into Your Roastery w/ Scott Stouffer of Probat Coffee    

Employee turnover in specialty coffee shops is the most talked about and difficult issue deal with, it has been for a long time. There are many causes for high turnover and sadly owners and managers frequently try to lower turnover with methods that are not effective. This is mostly because the cause specific to your shop has not yet been identified. On today's episode we are going to explore seven different reasons why you might be experiencing high turnover and what you can do to address each of those areas. It's important that we are very curious and pursue understanding about the root causes of issues that come up in our coffee shops because a good solution applied to the wrong problem will not prove effective. It's my hope that this episode helps you get a handle on turnover in the café and is another step toward you. building a coffee shop that Has a thriving people first culture than keeps the best people on as long as possible  We discuss: Pay Culture Issues Clarity Progressing   Leadership  Normal Life Business limitations    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    Related episodes:     

Leadership and management are things we talk a lot about, but what does it take to actually make them a real process in the cafe? Most of what is in a job description is either unreasonable and poorly though through, or it is good but there is no real commitment from owners to see that it takes place. Today on Shift Break we will be talking about how we can we make it more than an aspiration and take action to give clarity and apply, and support others we delegate into leadership.   KEYS TO THE SHOP®  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 OR... book a free call now  https://calendly.com/chrisdeferio/30min    Related Episodes: 

Creating an excellent cafe experience is a work of commitment and dedication to caring for both the staff and the community that you serve. The coffee shop functions as a cornerstone of a healthy social structure in any city and advocating for it needs to sometimes go beyond the operations of the shop itself but extend into action taken to change the civil environment a cafe operates in.  Today I am very pleased to welcome to the show, Co-Founder of Kaffeine in London, UK, Peter Dore-Smith Kaffeine is an award winning coffee shop business with 2 locations in London, UK whose stated aim is to be the one of the best coffee shops in the UK through tireless attention to every detail in quality and service. Peter Dore-Smith (originally from Melbourne) has been owner operator of the Kaffeine since its founding it in 2009. It stands today as a foundational cafe in the London coffee scene being one of the first to introduce customers to Aussie style coffee.  Today with two stores, Kaffiene is focused more than ever on the constant pursuit of excellence in the details and especially on making the work of the bar and the experience customers have, something transformative and beneficial to each persons life.  Recently Peter has been active in campaigning to lower VAT in the UK as the tax rate in harming coffee shops, pubs, and other shops similar. This is the activism born from a desire to create better conditions to sustain the great difference coffee shops make in communities.  We cover:  The Genesis of Caffeine and Coffee Culture Planning and Opening Caffeine Challenges in the Early Days Systems and Processes for Success Maintaining Quality and Brand Identity The Importance of Attention to Detail Navigating Trends and Staying Relevant Challenges Facing Small Coffee Businesses Grassroots Advocacy for Coffee Shops The Business of Coffee: Balancing Passion and Profit Links:  Change.Org Petition to Lower VAT https://www.instagram.com/indycoffeeguide/ Kaffeine on IG: @kaffeinelondon      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    Related episodes:  The Power of Questions and Connecting with Community 352: Music, Culture, and Coffee w/ Hip Hop Artist, Propaganda Four Steps to Inspiring Your Staff 563: Founder Friday! w/ Jared Linzmeier of Ruby Coffee Roaster

I can hold an average weight business card in the furrow of my brow. Kinda proud of that. However in my career my natural resting face has inspired a lot of "interesting" assumptions. Now, to some degree, there is a limit to what I can do, but in my work I want to make sure that what I want to communicate and display is actually clearly seen and felt.  Today on Shift Break we will not just discuss my face, but we will discuss the importance of optics in the cafe and how each professional who desires to show hospitality should be open to adjusting how they present themselves in order to, like our friend Tom Henschel say on his podcast, be perceived in the work place the way we want to be perceived.   KEYS TO THE SHOP®  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: Are You Open?   SHIFT BREAK! The Trend of Backwards Hospitality   SHIFT BREAK! Why The Best Hospitality Starts With The Transactional!  

Roasting and brewing creates opportunity for mentorship and relationships that last longer than the sensory experience of the cup. Seriously pursuing technical excellence is a part of securing this opportunity and today's guest has been on a journey to bring both to the table. On this Rate of Rise we are talking with Purefi Coffee Roasters, Chris Johnson! Chris is the lead roaster and co-founder of Purefi Coffee Roasters in Spring, TX where they use the service of specialty coffee roasting to mentor the next generation and to partner with local and global initiatives that create positive change in the world.  He enjoys roasting coffee and aims to excel at highlighting the quality and consistency of each coffee sourced, roasted, and brewed by his hands.   We discuss: - His beginnings in coffee - How his story informs the vision and mission of Purefi - Highlighting the unique characteristics of each coffee - Why feedback from customers is crucial - Mentorship and relationship in the business - Sourcing simplicity - Having a wider variety for more customers Related episodes:  RoR #39: Making Big Impact with Small Batch Roasting w/ Adrian Seligman Founder of Scandinavian Alps Coffee Roasters! RoR#38 : A Better Way to Think About Roasting Dark, w Erik Johnson of Thinkwell Coffee RoR #34: Roasting for Different Cultivars w/ Rob Hoos | Rob Hoos Coffee Consulting RoR #30 : Challenging Dogma With Data w/ Coffee Roaster and Chemical Engineer Mark Al-Shemmeri Our Sponsor for Rate of Rise! www.millcityroasters.com  

It is easy to become stuck in the ways that you first learned to do things. Especially if those ways have brought some degree of success. We take comfort in the familiar to the degree that even if it is not working, we will protect the known dysfunction rather than embracing something new better, but not known. Not to mention the fact that we can tend to reject it because we anticipate the resistance from staff. On today's episode we are going back to a very old podcast that addresses how you can successfully retrain your staff on new standards and navigate the change gracefully.   KEY HOLDER COACHING GROUPS 2026! 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 Spring 2026 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    Related episodes:  SHIFT BREAK : Setting and meeting Standards in the Coffee Shop SHIFT BREAK! When Changing Things, Pay Attention to the Heart of the Business SHIFT BREAK! New Managers: Learning Before Changing 080 : Changing things in the Cafe : A workflow for Refinement

I love cupping coffee. It is a great way to assess a coffee and learn how to identify defects, attributes, and nuances that allow you to make decisions about buying coffee and how to maintain consistency in roasting. But the issue we have in a lot of coffee is that cupping, a practice designed for the above scenarios, has been miss used in the front of house customer facing world of retail.  Today on Shift Break we will be talking about cupping's place in coffee quality control and what we should be doing instead of cupping to better manage the quality of our coffee and more clearly communicate a coffee's attributes to customers.    APPLICATIONS ARE OPEN!  KEY HOLDER COACHING GROUPS  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 Spring 2026 Cohort: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP®  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:    586: How to Dial In Your Cafe   SHIFT BREAK! How to Think About Quality 533: Principles of Quality Control 406 : Five Ways to Immediately Improve Your Coffee Quality

The favorite past time of many an owner is to gripe about their younger Gen Z staff. Before them it was millennials. Before them it was Gen X, before them...well, you get the idea. For as long as coffee shops have hired employees, leaders have found it challenging to lead and manage a younger work force and the reason given is that there is just something about "That" generation.  Well, I have good news for you! On today's episode we will be talking about why you should not manage these Gen Z people! At least not the way you think you do. We will explore the counterproductive practice of studying cohorts of people vs the productive practice of actually managing the people you have right in front of you. I recently gave a talk about this subject at Coffee Fest and it really hit home to many struggling to find ways to manage their staff. I hope you find this episode to be both a relief and challenging at the same time.    Related Episodes: 558: Digital Natives and the Future of Coffee Shops w/Kosta Kallivrousis 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 579: How to Really Care For People in the Cafe 588: Prioritizing the Right Things as Your Cafe Grows Growth is Not Just For The Buisiness 415: The Best Lessons On How to Listen w/ Listening Expert, Oscar Trimboli   KEY HOLDER COACHING GROUPS 2026! 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 Spring 2026 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     

"Don't get left behind!" It feels like every post trying to sell you on a product relies on fear in order to make the sale. The idea of marketing to "pain points" as they say in the biz, is not entirely wrong since we do in-fact want to provide solutions for real needs. But where things go a step too far is trying to create problems in order to sell the solution. As a coffee shop, you have an opportunity to build your resiliency toward these tactics to make sober-minded decisions and you also have the opportun ity to apply that same steady and genuine approach to how you see and treat your staff and customers.  Today on Shift Break we will be talking about how to become grounded and intentional in a sea of marketing so you decide based on knowledge of need rather than imagined fear.  APPLICATIONS ARE OPEN!  KEY HOLDER COACHING GROUPS  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 Spring 2026 Cohort: Click below to learn more:  APPLY TO KEY HOLDER COACHING GROUPS     KEYS TO THE SHOP®  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: Making Sense of Marketing Promises SHIFT BREAK: The Best Marketing Strategy 485: Your Shop vs The Industry – How to Free Yourself From Dependency

Ranking the best coffee shops in the world is a task that sounds like a neat idea! That is until you realize the sheer impossibility of such a task not to mention the cognitive dissonance required to pretend like the results of such a ranking are in any way definitive  or substantive. The world of coffee shops thrives on professional pursuits related to criteria anchored in locality and the nuance of that community's values.  On today's episode we will be talking about what we can learn from the World's best rankings stated criteria for cafe judging and why we, our staff, and our customers are the only ones who can truly decide on whether or not the criteria they allegedly consider are actually being carried out in ways that objective and meaningful. I will also add a few things they do not consider that are glaringly omitted but crucial to the quality of any shop.  The listed criteria we are told is considered but not told what it means.   -Quality of coffee -Barista Expertise -Customer Service -Innovation -Ambience and atmosphere -Sustainability practices -Food and pastry quality -Consistency -Community Left out:  Regular customer experience of the above criteria Staff experience of the shop and leadership    Related Episodes: 485: Your Shop vs The Industry – How to Free Yourself From Dependency Your peers are not your Customers   KEY HOLDER COACHING GROUPS 2026! 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 Spring 2026 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     

Focusing on numbers above guest experience may actually prevent you from achieving the numbers you need to sustain your business long term. Yet still people insist on creating environments in the shop that turn customers into marks to be worked for the sake to extracting as much out of them each interaction as possible so we can see average tickets rise and celebrate record days. In this case, the means to the end truly matters.  On today's episode we will be talking about how to recognize this almost reflexive and default setting cafes fall into, how to foster true service and hospitality, and why we need to focus more on the guest experience with genuine care.    KEY HOLDER COACHING GROUPS 2026! 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 Spring 2026 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    Related episodes:  SHIFT BREAK! The Difference Between Numbers and Quality Numbers in The Cafe SHIFT BREAK: When Numbers Lie SHIFT BREAK! Embracing the Meaning of Money SHIFT BREAK: Adjusting Our View of Labor Cost  

Today we are surrounded by content and it is expected of every customer facing brand to strive to create a brand persona and content to reinforce your values and attract others who share those things. The bi-product of this dearth of content is the underlying sense of anxiety, disconnect, and lack of grounding as it seems the more we produce and consume, the emptier we feel.  Today on Shift Break we will talk about the shift needed today in a sea of content if we are truly going to make meaningful progress.   APPLICATIONS ARE OPEN!  KEY HOLDER COACHING GROUPS  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 Spring 2026 Cohort: Click below to learn more:  APPLY TO KEY HOLDER COACHING GROUPS     KEYS TO THE SHOP®  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:  502: Creating Meaningful Coffee Experiences SHIFT BREAK: Rest and Meaningful Work 505: Maintaining Excellence in the Everyday Work of Coffee Shops w/ Maxwell Colonna-Dashwood

When you build a trust through serving people with sincerity and passion, those same people support and uplift you. In the business of the coffee shop, those kinds of relationships are the life giving force that carries owners through the ups and downs of ownership. Today we get to talk to two of our industry's sweetest people whose cafe is built on this very thing.  I am so happy to welcome to the show, Patti and Jesse Ventura of Lontra Coffee! Patti and Jesse Ventura are a husband and wife team and the founders of Lontra Coffee. What began as a shared passion for specialty coffee turned into a journey of building their own company. They have dedicated themselves to creating intentional experiences and spaces that are rooted in quality and hospitality.  After opening their first location in Downtown Los Angeles, they are now expanding and continuing to learn and grow as owners and operators. Their mission is connecting through coffee and allowing Lontra to be a space that feels like home to everyone.      KEY HOLDER COACHING GROUPS! 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 Spring 2026 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    Related episodes:  563: Founder Friday! w/ Jared Linzmeier of Ruby Coffee Roaster Founder Friday! w/ Rachel Lehman of Crema Coffee Roasters in Nashville, TN 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles SPECIAL! | PART 1 Coffee Fest LA! 2024 w/ Shanita Nicholas of Sip and Sonder + Elisa Hoyos and Leo Abularach of Picaresca Barra de Cafe  

Feedback is all around us. From the customers, staff, and the business itself, we can only make great decisions for the coffee shop when we practice listening to understand. Trouble is we often avoid listening for fear of what we will hear, or because we falsely think we know what someone thinks or that their opinion cannot be helpful due to who they are or what position they hold. Today on Shift Break we will be talking about what we stand to lose personally and professionally when we do not pursue listening as a serious part of how our business will grow.  Please take time to listen to the episodes below to dive deeper into the subject of listening!   APPLICATIONS ARE OPEN!  KEY HOLDER COACHING GROUPS  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 Spring 2026 Cohort: Click below to learn more:  APPLY TO KEY HOLDER COACHING GROUPS     KEYS TO THE SHOP®  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:    415: The Best Lessons On How to Listen w/ Listening Expert, Oscar Trimboli   165 : The Art of Deep Listening w/ Oscar Trimboli 282 : How to Listen to your Customers 291 : What to do if Your Baristas Wont Listen to You