Keys To The Shop : Equipping the Coffee Retail Professional

I was invited to speak recently to a group of coffee professionals on the state of the industry based on what I have experienced through my consulting, career, and interviews. One of the main things I shared was that coffee quality in roasted form is at an all time high. But quality is embarrassingly low. The issue is not the coffee, equipment, access to information, or even money. It is a refusal to train staff and continue investing in their abilities to deliver quality. Today on Shift Break we will be discussing the urgent need for today's coffee shop to invest in and develop their staff with relevant and effective training. This has to be a priority and we are seeing the consequences across the industry as customers faith in our ability to deliver continues to decline and convenience innovations continue o go up. The solutions to your problems are not in tech, finance, or sourcing. It is in relationships, personal growth, and a culture of training that maximizes the value of each opportunity to represent the coffee well and serve the guest with excellence. Related episodes:  SHIFT BREAK! You Need to Avoid This HUGE Training Mistake! 527: Thoughts on How to Approach Training and Onboarding You Need to Prioritize In-House Training! Ineffective Training The Insult of Sink or Swim Training 339 : What Good Barista Training Produces Click here to register for our new webinar!  "The Keys to the Shop: Principles for Cafe Success" Tickets are limited and you will want to secure your seat soon!    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    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    

Water for coffee. This is the biggest area of quality control focus that we must always monitor and check to provide constantly excellent coffee. Learning about water can come from various sources and for many busy operators it is tempting to learn a couple things and use that knowledge forever vs continually learning and gaining just as thorough an understanding of water as you do with coffee.  Thankfully we have a resource like the book Water for Coffee that has been created and is now in production of the 2nd edition! Today we talk with returning guest and co-author of Water for Coffee, Maxwell Dashwood! We will cover: The background and evolution of the book "Water for Coffee" What has changed in the upcoming new edition "Built water" is great, but not always Water's role in affecting coffee flavor How mineral salts change coffee taste The case for natural water offering more complexity Why different waters are required for different methods of extraction  The need to open ourselves to the nuances vs dogma Links: Get the new book: Water For Coffee https://www.instagram.com/mcolonnadashwood/     Click here to register for our new webinar!  "The Keys to the Shop: Principles for Cafe Success"     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 or book a free call now:  https://calendly.com/chrisdeferio/30min  SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com          

Here is why I am thrilled to be launching this live webinar called "The Keys to the Shop: Principles for Cafe Success".  The more conversations and exchanges we have where we get to clarify, fortify, and focus on excellence in things that matter, the better all our businesses become.  In the last almost 9 years KTTS has offered free content in the form of the 2x per week podcast to help operators steward and grow their business by focusing on people, operations, and quality.  Now we are prod to announce a new accessibly priced webinar that will specifically address those three areas and deliver insight, tools, and methods to achieve excellence so you and your people thrive in the running of your shop.  The Keys to the Shop: Principle For Cafe Success Webinar Date: December 5, 2025 at 12:00PM EST Length: 90 minutes (60 min teaching + 30 min live Q&A) Investment: $99 (includes workbook + 1:1 consultation for all who attend) Here is what you will learn: One hour of focused content + 30 minutes live Q&A to give you practical insights and tools you can apply immediately to your cafe's operations, people, and quality. Develop operational values that guide hiring and unlock culture & performance Proven communication systems that produce clarity and buy-in from baristas How to be the leader and coach your staff needs Which cafe systems help manage the day-to-day business How to remain flexible and refine operations over time Best ways to schedule your time and organize your energy Establish and maintain quality standards and staff training for excellence Accountability and staying invested in your and your staff's development  Link to sign up: CLICK HERE TO REGISTER WHILE THERE IS SPACE!   I hope to see you on December 5th!    -Chris  

If you listen to every well meaning linkedIn post or biz hack YouTube video you can stand out so much that you actually lose touch with he foundation of your business. Today on shift break we will talk about ways to pursue more customer attention but in a way that reinforces your roots and foundations vs pulling you aways from them.  Differentiation Takes Time! 559: Myths Coffee Shop Owners Believe Part 2 433: Winning Staff and Customer Loyalty 390 : 7 Ways to be Consciously Competitive Exclusivity is a Bad Strategy   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    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    

Time for our last installment of live interviews from Coffee Fest 2025. This time from Orlando, FL USA! We are talking with four awesome professionals about everything from training and tasting, Florida coffee culture and barista work - to career dreams coming true through hard work and faith, and empowering your baristas with distributed management!  First we are talking with Claudio Martinez! For Claudio, coffee has never been just a drink, it is part of his soul, rooted in his family's 70-year heritage in Honduras. That connection was reignited in Thessaloniki, Greece, where, under the mentorship of Tony Sebastian of I Heart Coffee Roasters, he embraced the beauty, tradition, and community that coffee represents. His first hands-on experience came in a small drive-through coffee shop in Ellendale, North Dakota, owned by a close friend. As a young barista, Claudio discovered the joy of serving others one cup at a time. That spark guided him forward, leading to opportunities with global icons such as Lavazza, where he worked as a trainer and educator, and later with List + Beisler, where he shared exceptional coffees as a green trader with roasters across the country. Each step nurtured his gratitude and reinforced his belief in coffee as a bridge between cultures and communities. Today, as the driving force behind Golden Bush Coffee, Claudio channels that lifelong passion into supporting food and beverage communities throughout Florida and beyond. His mission is grounded in humility and purpose, guided by the belief that coffee is never just about what's in the cup—it is about people, stories, and the connections it creates. Links:  https://goldenbushcoffee.com/ https://www.instagram.com/goldenbushcoffee/   Next up we feature Vanessa Jaramillo! Vanessa Jaramillo is the Regional Events & Operations Coordinator for Florida Coffee Culture, where she helps connect and celebrate the people behind Florida's growing specialty coffee scene. As a Colombian-American, Vanessa's connection to coffee began long before she became a barista — she visited origin before ever working behind a bar. After discovering specialty coffee in Australia during her gap year, she returned to Florida with a deep passion for community and storytelling. With three years in the coffee industry, Vanessa has immersed herself in every part of the craft — from cuppings and throwdowns to competitions and community events. She's driven by the belief that coffee is a universal connector that brings people together from all walks of life. Links: https://www.flcoffeeculture.com/ https://www.instagram.com/floridacoffeeculture/ We then turn to chat with Maria Esther Lopez Thome! María Esther is the Co-Founder and Co-Creator of Coffea School, a Coffee & Tea Training Center located in Miami Gardens, Florida. Lawyer, with Master in Tax and Administrative Law. Q-Instructor. SCA Authorized Trainer in the entire Coffee Skills Program, from seed to cup. SCA-ReCo Fellow. SCA Technical Standard Committee Fellow, 2016-2018. CQI Q-Processing Professional. CQI Quality Evaluation and Post-Harvest Processing Assistant Instructor. CVA Program Trainer. Has traveled the world teaching about coffee: Venezuela, Peru, Ecuador, Colombia, Brazil, Argentina, Uruguay, Chile, Ethiopia, United States. Passionate about coffee and the incredible relationships that growth in within. A sustainability believer, always willing to learn more.  Links: https://coffeaschool.com/ https://www.instagram.com/coffeacompany/?hl=en Finally we round off the episode with a wonderful conversation with Katherine Morris! Katherine Morris is the Owner and CFO of Cherry Coffee Company in Fort Worth, Texas, which includes Cherry Coffee Shop, a values-driven neighborhood café, and Novel Coffee Roasters, a specialty roastery with a focus on intentional sourcing and private-label partnerships. With over 18 years of experience across finance, nonprofit, and hospitality, Katherine blends operational know-how with a people-first approach to leadership. At Cherry, she introduced a shared management model that empowers baristas to lead key areas of the business — from coffee development to inventory — helping create a resilient, collaborative team culture. Links:  https://cherry-coffee.com/ https://www.instagram.com/cherrycoffeefw/?hl=en     Click here to register for our new webinar!  "The Keys to the Shop: Principles for Cafe Success"       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 or book a free call now:  https://calendly.com/chrisdeferio/30min    CHECK OUT FUTURE COFFEE FEST SHOWS! WWW.COFFEEFEST.COM    

In my live workshops with owners and teams, coaching calls with clients, and even in interviews here on the show run into many go-to habits that are replacements for healthy leadership. Today we are going to be discussing a few of these mindsets and habits that can easily be a sort of counterfeit for the real deal. The real nefarious thing about each of theses habits is the confirmation bias that makes them habits in the first place. It is my hope that, if you are practicing these things , you get to step away and see clearly the pattern and replace them with the genuine article.  We cover: Worry Doubt Toxic grace People pleasing Indecision Rushing Dictating Related episodes: Encore Episode : 6 Truths about Power Empowering Staff to make the right Call 074 : The Life Changing Power of Good Authority w/ Jonathan Raymond Toxic Vulnerability : Barista care, leadership, vulnerability, thoughtful management, coffee culture, coffee family , professionalism When Patience is not a Virtue Why You Need to Back up Your Policies 184 : Making Great Business Decisions w/ Dave Stachowiak   Click ere to register for our new webinar!  "The Keys to the Shop: Principles for Cafe Success"     KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com        

In our world of coffee shops we feel if we can get through the day without too many disasters or fires that we are doing well. The people we put into various roles adopt a similar mindset of avoidance of bad is equal to accomplishing good. but when you reflect back on your day and even career, when you have this mindset you are left with a bag full of air. No substance to show you did a good job because none of us were identifying and work toward specifics, we were working to avoid problems and accept vague generalities. Today on shift break we will be talking about how to set up yourself, and everyone else for success by defining the work and what a good job looks like so we can have sustainable work that fills us with the evidence of a good job, not just a bad job avoided.  Related Episodes:  172 : Why Tracking Performance is a Must! 489: Tips for Creating a Resilient Cafe

At this show we believe that the onus for setting people up for success and being the chief servant of those above them is squarely on the leader or owner of the cafe. they have more power, say, and responsibility. With that said we must not pretend that they are the only ones who have power, authority, influence or responsibility. Baristas also have these things and how well they do in their career or how good they feel about the work they do is in no small part based on stewarding the things they have taken on when choosing to represent the coffee, the company, and the well being of their co-workers and guest. How well a barista does here can determine what future leadership in cafes looks like. But there are some beliefs we need to address. Today on the show we venture into the world of myths that baristas believe and breakdown the nuances surrounding many assumptions that take root that are not always so helpful in producing the kind of positive change we want to see advanced in coffee. We cover: The owner is probably exploiting you The cafe is where I get to express myself I don't owe anyone my emotional labor Customers are the worst educating myself in coffee and success in competitors means I am a good barista This is my bar Related episodes: Baristas Are Not Magic 561: How to Motivate Baristas SHIFT BREAK! How Not To Be a Jerk When Training Baristas SHIFT BREAK: Evil Owners and Lazy Baristas The Barista Slump : Thoughts on how to deal with times of love-loss, uncertainty, hardship, and weariness in your coffee career 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career Reasonable Expectations

Being a small roastery is beautiful thing. Agility, lower waste, and a different flavor intentionality and flexibility offer many advantages that can aid in building an engaged community around your coffee. Today on Rate of Rise, brought to you by our friends at Mill City Roasters, we will be talking with Adrian Seligman whose small batch roastery, Scandinavian Alps Coffee Roasters, has exemplified these traits with a community of customers who have joined him in his coffee journey.  Adrian Seligman is the founder of Scandinavian Alps Coffee Roasters, an independent specialty coffee roastery based in Hemsedal, Norway. Blending his passion for the mountains with a dedication to precision and storytelling, Adrian has built a small-batch roasting company known for its clean, expressive Nordic-style coffees, fun easy going blends, and creative collaborations with brands like Salomon and Blundstone. His roasting philosophy centers on clarity, terroir, and craftsmanship — treating each batch as a reflection of both nature and discipline. Through Scandinavian Alps Coffee Roasters, Adrian continues to champion quality, consistency, and community from the heart of the Norwegian Alps. We will discuss:  Adrian's journey from ski instruction to coffee roaster Limitations due to the size of available spaces. The power of local community  Why entrepreneurship in remote areas requires creativity The intersection of tradition and modern business. Shifting styles of roasting from feedback  The advantages of small operations     Related Episodes: RoR Live! #9 : Roasting Innovation and Consistency w/ Scott Rao RoR#38 : A Better Way to Think About Roasting Dark, w Erik Johnson of Thinkwell Coffee RoR #35: The Core 7 : Practical Disciplines for a Successful Roastery w/ Luke Waite | Pomelo Coffee Consulting   Our Sponsor for Rate of Rise! www.millcityroasters.com

It's Founder Friday! I am happy to welcome to the show Kenny Kuk, and Hong Shin of Haan Coffee Roasters in Orlando Florida! Haan Coffee has been in operation since 2020 starting first as a roastery and quickly a cafe space to showcase the beautiful coffees and hospitality they are known for. The four friends Suzie Shin, Kenny Kuk, Albert Kang that founded Haan had an affinity for business, coffee, and a desire to serve people and honor their shared Korean culture. Haan Coffee Roasters was born as a project to share these things with the diverse guests in their Orlando, FL community. I have enjoyed their hospitality and coffee several times in recent years and am happy we could sit down with Kenny and Hong to tell the tale. We discuss: The idea that started their coffee journey going from popcorn popper to proper roaster developing the standards for coffee and service how to assemble a winning team leadership with empathy how to curate a coffee menu that is accessible but adventurous communication and working together as an ownership team  The unique Korean culture and architecture that goes into their cafe Why it is critical to know your staff in order to meet their needs Advice to other owners on how to build a people first brand   Related Episodes: 542: Founder Friday! w/ Nori and Tin Burmudez of Corridor Flow, Lomita, CA 391 : Founder Friday! w/ Megan Wilson of Spuds Coffee in Ft. Lauderdale, Florida

Coffee shops come in all shapes, styles, sizes, and focus on many different aspects of social experience and craft. If we look back we can see that certain themes emerge. Whether it is the 90's coffee shop with bold colors, self serve airpots, lots of sugar, and no wifi, the early 2000's sparse coffee temples with no sugar, or the modern coffee shops that seem to be serving anything but coffee as long as it sells. (that last one is me being cynical)  The cafe will always be a bit of a litmus test for the culture. In today's Shift Break we will be talking about what I believe is emerging as a new classic coffee shop model and why it just may be the best version to come out yet owing to some timeless traits that may help us make actual progress. This episode was the response to a question a listener asked me. We exchange a few voice memos on IG and I thought it would make a great subject. If you have a question, please reach out!     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    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          

There are many ways to mess up a perfectly good espresso machine. By contrast, virtually all of them are preventable if you follow only a few specific strategies to care for what is likely to most expensive piece of equipment in your store. Now another question, where can you find these best practices and techniques along with detailed "whys" behind the "whats" of espresso equipment maintenance? Lucky for us, it is not all in one book!  I am thrilled to welcome back to the show long time espresso tech and now author, Jon Ferguson!  Jon Ferguson has worked in specialty coffee for nearly 20 years, with hands-on experience in roasting, green coffee, equipment service, and barista training. He has owned and operated both a roasting company and a coffee tech service business. Jon has served as a volunteer sensory and technical judge for both regional and national coffee competitions, was a U.S. Brewers Cup and U.S. Cup Tasters runner-up in 2012, and has participated as an international juror for the Cup of Excellence on several occasions. A regular speaker at industry events like Coffee Fest, Specialty Coffee Expo, and World of Coffee, Jon has contributed to Barista Magazine, Daily Coffee News, and professional coffee blogs. Coffee Under Pressure: A Guide to Espresso Machine Ownership is his first book, blending his passion for service work with a deep respect for the effort it takes to keep machines running smoothly.    Links:   Buy on Barnes and Nobles   https://www.instagram.com/coffeeunderpressure/     Related episodes:  312 : How to Choose the Right Machine for Your Shop w/ Chad little of La Marzocco

The only way to really know how your business is doing, is to know how your staff are doing. Do you know, to the person, how each staff member is doing with service, hospitality, and skill in crafting coffee? This seems like it should be a no brainer but an incredible number of owners simply assume rather than verify and in so doing they end up with problems that could have been avoided as well as missing opportunities that go unrecognized.  Today on Shift Break we will be talking about the need to not only now, but to participate the continual development of people, their skills, and the support of all who take on the work that makes the shop possible.  Related Episodes:  Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings 406 : Five Ways to Immediately Improve Your Coffee Quality 181 : Organizational Self-Knowledge SHIFT BREAK: Evil Owners and Lazy Baristas 485: Your Shop vs The Industry – How to Free Yourself From Dependency 424: Developing Menu and Hospitality Guides Good Baristas aren't born, they're Made     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    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      

Almost every conversation you see online about coffee focuses on home coffee vs cafe. It is a very interesting and relevant topic in this time of explosive growth where tools, information, and good coffee itself abounds. Another aspect of this conversation though is less discussed and maybe even more relevant, in what ways are cafes themselves positioned to learn from what makes online educators so successful to make their own customers successful in enjoying their coffee. Today's guest is perhaps the best in the space in terms of deepening peoples fascination and enjoyment of coffee globally.  It is always an honor to welcome to the show, James Hoffmann! James Hoffmann is the co-founder of Square Mile Coffee Roasters, a multi-award-winning coffee roasting company based in East London. He was the 2007 World Barista Champion, having won the UK Barista competition in both 2006 and 2007. He has a YouTube channel with over 2.3 million subscribers, where he makes videos about anything and everything to do with coffee. He is the author of The World Atlas of Coffee (first edition 2014, second edition 2018, third edition 2025) and the Sunday Times bestseller How to Make the Best Coffee at Home (2022). We discuss:  The Growing Appetite for Coffee Knowledge Shifting Perspectives on Coffee Education The Fun Side of Coffee Exploration Feedback and Community Engagement The Distinction Between Home and Cafe Coffee The Role of Hospitality in Coffee Experience The State of Coffee Innovation The Importance of Thoughtful Decision-Making Creating Unique Value in Coffee Content Community and Responsibility in Coffee Links:  https://www.youtube.com/@jameshoffmann https://www.jameshoffmann.co.uk/ www.theworldatlasofcoffee.com   Related episodes:    242 : A Conversation with James Hoffmann 404 : Education, Home Brewing, and Launching a Roastery w/ Kyle Rowsell, September Coffee 333: Bridging the Professional and Home Barista Gap w/ Lance Hedrick of Onyx Coffee Lab SHIFT BREAK! What Customers Value and How to Deliver It 480: Focus on What Your Customers Love  Insights into the specialty coffee industry and its challenges. 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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

The great Danny Meyer said, "Policies are nothing more than guidelines to be broken for the benefit of our guests". I come back to this idea often when trying to balance the tension between the need for structure and boundaries, and the freedom to be flexible in them and sometimes in spite of them. Today on Shift Break we will be talking about when to break the rules you make in your shop, when not to, and why it is critical to delivering on great hospitality to be flexible in how you operate. Related episodes: 414: Secret Ingredients for a Successful Coffee Shop 549: The Power of Great Consistent Work Over Time The Conversational Reality of Your Business : Thought on how to approach creative projects in the new year   HIRE KTTS CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com    

Systems are a necessary part of running a great coffee shop, but they do not make the shop great. As much as I talk about systems and structures on this show, the truth is, there are some problems with even the best systems when they are not part of a larger focus. Something that brings it all together. On this episode we are going to be talking about why cafes are far more than systems, what problems can arise when systems are made the end and not the means, and what you can do in your shop to make sure that you have things in their right order. Related Episodes:  330 : Establishing Systems in Your Coffee Shop Empathetic Systems Encore Episode : 6 Truths about Power Keep Systems Simple! 507: How High-Level Systems Help Your Cafe Thrive w/ Preston Lee, The 30% Rule   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

Sharing is caring!...but when you overshare with your managers it can easily be the opposite. You have a lot on your mind and often not a lot of people to share it with. The closest person is most often the manager or GM and they "get" to hear all about your plans, hopes, crazy ideas etc. Feels good for you, but for them it can be a huge burden that distracts them from their main work. Today on Shift Break we will be talking about why oversharing is a trap that should be avoided and what your discourse and relationship to your management team should look like to avoid burnout, overwhelm, distraction, and confusion.  Toxic Vulnerability : Barista care, leadership, vulnerability, thoughtful management, coffee culture, coffee family , professionalism

Who you are cannot be what someone else is or is not. What makes you unique and valuable is not born from comparative analysis and cold execution n what you think a "wimning" formula is. Making and keep specialty coffee special is a simple exercise in growing in knowledge, wisdom, and consistent conversation with yourself, your team, your community, and the greater world around you. Trouble is that we often want to skip the meaningful parts, and borrow other peoples identities as our own in hopes of success.  On today's episode we will be talking about what makes the small independent specialty retailer special. Why Starbucks closure of 400 stores is a warning for us to distance ourselves from the false notions of learning good business from big business, and the simple steps and philosophies that lead to sustainable and fulfilling cafe operation.  Related Episodes:  Excellence In The Things We Hate 181 : Organizational Self-Knowledge 523: Encore: How We Ruin Specialty Coffee Experience The Quality Standards Equation How to talk to Customers about Coffee SHIFT BREAK! What Customers Value and How to Deliver It SHIFT BREAK! Adding Value in the Cafe   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com          

I am excited to share with you another set of conversations from Coffee Fest! This time form Los Angeles 2025!   We start with a discussion focusing on the growth of trining and education in coffee and baristas skills in underserved communities w/ LaNisa Williams of Barista Life LA   LaNisa has been in the coffee industry for a total of 20 yrs but the last 10 yr have been devoted to the  specialty coffee industry.  She is the owner and founder of Barista Life LA/ Hustlers Cup and Black in Brew. Barista Life LA  is a full service brand providing education, private consultations, and events in Los Angeles As a veteran at the forefront of accessible coffee education and culture I believe coffee is for all. She has embraced the passion for becoming a coffee master as a way of creating a more sustainable life for for herself and making opportunities for so many others while pursuing educational opportunities and giving back to my community as well as welcoming newcomers to the coffee industry.   Link: https://www.instagram.com/baristalifela/?hl=en Next we get to talk all about effective management and working to serve a team of people as a leader  through communication and operational excellence w/ Kat Padlan!  Kat Padlan is the Founder of KapeBayan, a coffee consultancy focused on creating equitable, human-centered café spaces, and currently serves as Operations Manager at Lucky's Coffee Roasters in Southern California. With over a decade of experience in the specialty coffee and hospitality industry, Kat is passionate about cultivating environments that uplift both guests and teams, especially within marginalized communities. From managing café operations and building educational programming to consulting for emerging coffee businesses, her work centers around accessibility, transparency, and cultural connection. Kat believes inclusivity isn't a trend, but the backbone of a thriving coffee culture and strives to make that a reality in every space she touches. Link: https://www.orderluckys.coffee/ https://kapebayan.com/ We then get to chat about working to serve wholesale clients and help ensure their success through training and focus on the right things to make the biggest difference w/ Darrell Baskin!  Darrell Baskin is the Sales Manager & Training Director, for Groundwork Coffee. He has been working in the coffee industry for 14 years. He has held many roles over time including barista, manager, trainer, director, competition judge and most recently sales manager. Darrell is passionate about the sharing of knowledge and support that helps to build a stronger, more inclusive coffee industry for all.  Link: https://www.groundworkcoffee.com/ Finally we are talking all about taking the journey of learning through competition and business and how to use that experience to deliver real value for your coffee shop customer w/ Seidy Selivanow! Seidy Selivanow is the co-founder of Kafiex Roasters in Vancouver, Washington, where she combines her passion for coffee, community, and education. A nationally recognized competitor, she placed 7th in the 2025 U.S. Barista Championship and 8th in 2024, bringing creativity and storytelling to the stage through her signature drinks and presentations celebrating her Mexican heritage. Beyond competition, Seidy is deeply committed to mentorship and education. She has taught classes at Coffee Fest in both English and Spanish, presented in Mexico City at Exploradores de Café, and spoken two years in a row at the Women-Powered Coffee Summit. She also volunteers regularly with Cup of Excellence Mexico and serves on the Raise the Bar Committee, supporting scholarships for the underrepresented people in coffee. Link:  https://www.kafiex.com/   Related Episodes:       CHECK OUT FUTURE COFFEE FEST SHOWS! WWW.COFFEEFEST.COM      

Yeah sure your staff take the customer's order, give them the change, and direct them to the pick up area, but you want more! Trouble is, even though you have talked about it and told them, you don't see a change. What gives?! Today on Shift break we will be talking about the often desired, always vaguely communicated, and angst inducing topic of how to get baristas to meaningfully engage your customers. The goal is to help you take this on as a collaborative project, one in which much of the onus rests first on yourself and then the staff.  Related Episodes:  527: Thoughts on How to Approach Training and Onboarding 018: Hiring, Culture, and the Future of your Shop Motivating Staff Through Culture 291 : What to do if Your Baristas Wont Listen to You   HIRE KTTS CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com  

Knowing all the information and having all the coolest and best gear does not means your shop will succeed. For the purpose of todays conversation let's just say all the things we assemble under the roof of out shop are just the bricks. What's the mortar that holds t all together? People! Today we get to chat all about how to focus on people to fuel the best retail experience for both staff and customers alike w/ Mike Cosentino! Mike Cosentino, CEO of Big Peach. Big Peach is one of the largest and most recognized specialty retailers in North America, with business units spanning the Specialty Running (Big Peach Running Co.) and Bicycling (Big Peach Ride + Run) retail segments. Headquartered in Atlanta, the company serves athletes and fitness enthusiasts of every level beyond its brick-and-mortar locations through a dynamic e-commerce platform (BigPeachRunningCo.com) and innovative mobile retail experience (Big Peach On-Wheels). His new book, It's Not the Bricks, It's the Mortar: Optimize Your Retail Business for Lasting Success offers a battle-tested framework for service-driven retail organizations… from a current operator. No formalities. No fluff. This is not content from an academic researcher, industry consultant or ghostwriter. This is entrepreneur Mike Cosentino sharing powerful lessons from decades of experience, while still leading his own retail enterprises. Whether accelerating growth or withstanding the unexpected, his systems favor the confident empowerment of others – – while disfavoring the constant oversight often required by most leaders. The book includes two life-altering personal events that every reader will relate to, reminding us that success in this industry can't be achieved on hustle alone. Related episodes! 446: Building a People-First Coffee Tech Culture w/ Jason “Double J” Johnson, Black Rabbit Service Co. 416 : People-First Principles for Growing Your Shop w/ Mike McFall of Biggby Coffee 394 : Happy Coffee People w/ Wendelien van Bunnik 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 People…not Objects 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference   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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

Roasting excellent coffee should not be relegated to only one finish temp or level of roast. For a significant portion of our history we have favored the lighter and lower temps in specialty coffee. But recently roasters have begun to full embrace more full developed roast profiles in a pursuit of brining that specialty excellence to a wider range of consumer. Today's guest is all about this way mindset and has a specific way to communicate it to his customers.  For this month's RoR to talk with Erik Johnson of Thinkwell Coffee!  Erik Johnson is a founder and the roaster behind thinkwell.coffee. He began as a barista in 2006 and has roasted professionally since 2012, working as head roaster for regional brands. He has worked across the supply chain—from producers to millers, from villages to importers. Now, he runs a production roastery that opens to the public, offering beans (not lattes) for people who value beauty, balance, and brewing at home. He believes that coffee is art, and great coffee is built on harmony: between people, the earth, and the roast itself.    Related episodes: ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind RoR #31 : Improve your Roasting Range by Focusing on the Fundamentals w/ Willem Boot of Boot Coffee   Our Sponsor for Rate of Rise! www.millcityroasters.com

We all want to make a difference with our work. The trouble is that the busyness of a coffee shop tends to pull our attention in a million different directions and we rarely get an opportunity to see if indeed we are making that difference. This leads to a lot of stress, burn out, and a demoralization that can easily shut down a business by first shutting you down as the leader.  Today on shift break, we are going to be talking about some mindsets and strategies you can use to checkin in on and stay connected to the truth of the situation. The truth is you are doing better than you think and your continued work, when done in honor of your existing good work, is way more sustainable. Times are tough, it's time that you carved out time to see the truth and discipline yourself to reflect on the good as you go.  Related episodes: 111 : Self Care 101: Taking care of yourself while taking care of others   318 : Why Your Shop is Key to the Success of Coffee 100! Why YOU are the Key 545: Breathing Life Into Your Coffee Shop 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters 111 : Self Care 101: Taking care of yourself while taking care of others Emotions, Self-Sabotage, and Telling Ourselves the Truth SHIFT BREAK: Owners, It's OK to Make Mistakes Higher Degrees of Imperfection SHIFT BREAK! The Work of Offering Kindness in the Cafe   APPLY NOW TO 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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   HIRE KTTS CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com  

      Jared Linzmeier is the co-founder of Ruby Coffee Roasters, based in Nelsonville, Wisconsin. After getting his start in specialty coffee with Intelligentsia in Los Angeles and later working in Portland and Seattle, he returned home in 2013 to start Ruby with his wife, Deanna. Named after his grandmother, Ruby has grown from a small garage roastery into a nationally recognized brand known for its vibrant coffees, strong producer relationships, and commitment to community.   Related Episodes:        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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

I love getting to re-air classics. This one on barista manuals is a great one because it provide a structure for essentials that you can build on. Here is the truth though, manuals do not magically create a difference in your shop. They are only a tools to help you build and are meant to support people in the work toward a common goal. On today's encore episode we will be diving into the original episode from 2018 to go over 10 essential sections to include in your manual. It is my hope you will also explore the episodes linked in the show notes to really go deeper. Coffee is about serving people through coffee and when we discuss systems, structure, and tools, we must always bear in mind that these are meant to benefit our staff and our customers equally.  Related Episodes:    Are YOU Using Your Manual? SHIFT BREAK: Detail Oriented Staff Starts With You SHIFT BREAK! Why Following Through is the Key to Better Coffee Shops Defining Excellence and Success Why You Need to Back up Your Policies 330 : Establishing Systems in Your Coffee Shop   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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

The difference between dirty, dysfunctional, or neglected, and something that is maintained but has character, is the level of intentionality given to it. In many shops, we find broken and dismal conditions that really should have been maintained and fixed, but are often explained away as simply the age of the café itself as though it adds character. Most of the time we're fooling ourselves. Today on shift break, we are going to be talking about the difference between character and neglect and how to properly give attention to the place that we are welcoming people into so they have fewer distractions from enjoying their experience.  Related episodes: 307 : 10 Simple ways to Level Up your Coffee Shop 240 : What to do before your Build your Bar Working Clean : Tips for keeping the bar looking and working well while you work 523: Encore: How We Ruin Specialty Coffee Experience SHIFT BREAK: Keeping the Shop APPLY NOW TO 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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   HIRE KTTS CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com  

This is a question that seems to be answered by many with desperate incentives and what amounts to just brute force to get their staff to do the things they want them to do in the way they want them to do it. In many ways, it's a favorite past time of owners to just complain about it but how many are taking the time to truly dig deeper and diagnose the cause of the perceived or actual lack of motivation?  On today's episode we will be exploring a few very important ways that will give you a better chance to either motivate your staff, or diagnose ways that you or leaders may have squandered the motivation that was there but never respected and grown.  Related Episodes:  SHIFT BREAK! Holding Baristas (and Yourself!) Accountable SHIFT BREAK! How Not To Be a Jerk When Training Baristas Baristas Are Not Magic

We always talk about adding value to the customer experience. In the coffee shop this is usually focused on things like the look, flavor, price, and service rendered. But I believe it goes a level deeper than that. In fact, in order to truly deliver value, we have to believe in the core thing our service and product symbolizes or else we are less likely to consistently provide it.  Today on Shift Break we will be talking about how to break down the various components of value, why they, matter, and how to bake them into the operations of your business.  Related episodes:  329 : How to Teach Company Values to Your Staff Bridging the Values-Actions Gap 545: Breathing Life Into Your Coffee Shop SHIFT BREAK! What Should Coffee Cost a Customer? 480: Focus on What Your Customers Love

So you have come to the conclusion that things need to change in your coffee shop. Maybe it is something related to systems, schedules, training, culture, or a host of other things you might want to take action on. But what is the first action you should take?  Today on Shift Break we will be talking about the first right steps you should take when you you want to make meaningful change in your coffee shop. The cafe is busy and the old ways are well worn. Clarity and simple concrete steps are going to be your best friend when it comes to seeing the fruit from your effort to improve.    Related episodes:  SHIFT BREAK: Making Minimum Viable Changes SHIFT BREAK: Finding Time for Change in the Cafe 399: Encore Episode! How to Change Things in the Cafe SHIFT BREAK! New Managers: Learning Before Changing   APPLY NOW TO 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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   HIRE KTTS CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com  

The world of coffee shops is fueled by the world of coffee farmers. For as long as coffee has been grown, the people who pursue the cultivation of the product we cultivate community around in the cafe have struggled and survive based on their ability to band together, invest in the land, one another, and innovate methods to secure their future.  Today we get he distinct honor of talk with someone whose efforts have produced many different opportunities to advance the thriving of farmers and provides a model that can be spread to other farms as well.  I am please to welcome, Felipe Sardi!  Felipe is the Founder and CEO of El Green Hub, a business ecosystem dedicated to environmental regeneration, sustainability, and innovation within the specialty coffee value chain. With operations in multiple countries, El Green Hub brings together companies that span coffee production, international trade, retail, and financial services. By empowering small-scale producers across Latin America through sustainable practices and financial inclusion, they drive meaningful economic and social change in rural communities. Their journey began with La Palma y el Tucán, a small farm in Cundinamarca that transformed from degraded land into a thriving ecosystem where specialty coffee flourishes alongside restored biodiversity. This living laboratory proved that regenerative agriculture works—inspiring business models that have since grown into significant enterprises across the coffee and agricultural sectors Born and raised in Colombia within an entrepreneurial family, Felipe developed a deep appreciation for hard work, innovation, and purpose-driven business. He graduated from Los Nogales High School in Bogotá (1996) and went on to earn a Bachelor's in Finance from Tulane University in New Orleans (2001). His commitment to sustainable agriculture led me to pursue a Graduate Certificate in Agricultural Sciences from the University of Melbourne and a Permaculture Design Certificate from the Permaculture Research Institute in Australia. In this episode we will talk about:  The genesis of Felipe's coffee journey De-commoditizing coffee The role of terroir, genetics, and processing in coffee innovation The bio-innovative process and its impact on coffee profiles Responsible innovation and collaboration with farmers The lactic acid process and its reception in the coffee world The significance of terroir in maintaining coffee's unique identity Felipe's vision for co-creating the next wave of coffee with roasters and consumers     Related episodes! 477: Inspiring the next generation of Coffee Farmer w/ Yolima Taborda Rojas of Paisa Coffee, Colombia 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee Sustainability Series #1 : The Farm 251 : Fermentation and the Future of Farming w/ Lucia Solis   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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

And the myths just keep on coming! Welcome to part 2 of the series on Myth Coffee Shop Owners Believe. The goal here is to create space and slow down long enough to critically and intentionally examine ideas before we adopt them into the fabric of our cafes. Of course in the frenzied world many of us occupy, having time to think might itself be a rare luxury.   So today I hope you have found that time to listen and think through these subject with me. We are covering 5 more myths that need to be more deeply considered before they are automatically believed.  Today we will be talking about these myths:  If you build it they will come Exclusivity and novelty will bring 'em in  More on the menu is better -or-You need to have something for everyone Scaling = success I can hire in knowledge vs developing it internally   Related episodes! Exclusivity is a Bad Strategy Differentiation Takes Time! The Power of “No” SHIFT BREAK: Reassessing Growth SHIFT BREAK: Are You Growing With Your Business? Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings Eliminating menu items Humanely 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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

Who is it we are serving when we start or work in the coffee shop? If you listen to a lot of the way people talk today, you might think we expect customers to serve our needs more than we pursue meeting the needs of and serving our customers. Today on Shift Break we will be talking about the trend of backwards hospitality that has greatly diminished the hospitality experience across cafes and what we can do to bring our priorities back in line with what tru service and hospitality means.  Here are some related episodes to explore:  SHIFT BREAK! Why The Best Hospitality Starts With The Transactional! 532: Start with Hospitality 469: Unremarkable Hospitality and Cafe Terroir 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference 424: Developing Menu and Hospitality Guides APPLY NOW TO 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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   HIRE KTTS CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com    

Like Pepsi in 1984, coffee is the "Choice of a New Generation"... but maybe not in the same way as we of older generations are comfortable with. The ways digital natives are consuming coffee today may be unique, but as with all coffee consumers before and after, they are seeking the identity, belonging, utility, and promises associated with coffee and the community it has always facilitated.  The question we need to ask is how do we in the world f coffee shops acknowledge, welcome, include, adn understand these very important consumers? To help us explore this we are chatting with friend of the show and deep thinker extraordinaire, Kosta Kallivrousis!  Kosta Kallivrousis has spent over 14 years working across the specialty-coffee supply chain. His unique combination of experience as a barista, licensed Q grader, and in strategic sales at both roasted and green coffee companies has given him a 360°-view of the specialty-coffee world. Kosta is passionate about building equitable sourcing relationships between coffee producers and buyers, challenging industry norms around taste and value, and advocating for greater connection and community in the coffee industry.   Links:  KOSTA ON INSTAGRAM:  https://www.instagram.com/espresso_patronus/   Other Links: The barista mag piece Kosta wrote about cafe raves The death of a millennial brand with Euguene Healey Postmillennials desire era's and not fixed identities by Eugene Healey How Gen Z expects brands to interact with them by Ogilvy.    Related episodes:  321 : Marketing and Moral Injury w/ Josh Tarlo of Kiss the Hippo 393 : The Tyranny of Taste w/ Kosta Kallivrousis SHIFT BREAK: Quality Still Matters Some Tips on Signature Drinks Menu Simplicity as Hospitality 274 : Crafting Specialty Drinks in your Shop w/ Matt Foster” 548: Cool Ideas For Customer Engagement    Insights into the specialty coffee industry and its challenges. 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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

Once again it is Founder Friday! The world of coffee encompasses vast regions of taste and culture, all united by the communal cup of coffee. In the Philippines there has been an incredible movement of specialty. Yardstick Coffee stands as one of the original specialty coffee roasters and retailers that has built a solid and growing company that continually pursues new ways to serve people through services of wholesale, roasting, equipment, and more. Today we are going to be talking with one of the founders of Yardstick Coffee, Andre Chanco!  Andre Chanco began his career in IT, working as a consultant for a multinational company before making an unexpected pivot to coffee. While working part-time at Papa Palheta—one of Singapore's pioneering specialty coffee roasters—he immersed himself in coffee roasting, eventually becoming a full-time apprentice. Over the years, he took on responsibilities in green buying and marketing, setting the foundation for his future in coffee. In 2013, Andre co-founded Yardstick Coffee in Manila with university friends Kevin and Jessica. What began as a wholesale roasting and equipment business has since evolved into one of the Philippines' leading specialty coffee brands. Today, Andre serves as Head of Product and Brand, overseeing green coffee sourcing and the company's product development. Founded in 2013, Yardstick began as a B2B coffee roaster and equipment distributor, becoming the official partner of La Marzocco and Rocket Espresso in the Philippines. With just one showroom and training space in Makati, Yardstick offered coffee roasting, SCA certification workshops, and equipment solutions for cafes and restaurants. Following the pandemic, Yardstick shifted its focus to retail, evolving into a customer-led, community-driven coffee brand. Today, Yardstick operates nine stores across Metro Manila, with plans to open two more by the end of 2025. The company continues to roast specialty coffee in-house, with a strong emphasis on quality, accessibility and discovery. Yardstick has also proudly hosted the Philippine AeroPress Championship for over a decade, championing accessibility, collaboration, and growth in the local coffee scene. I hope you enjoy this conversation that takes you all the way from the founding of Yardstick, into the inner workings of their organization, management and philosophies- to today and what their focus is to continue to deliver exceptional experiences in all areas of the company. Links:  https://store.yardstickcoffee.com/ http://www.drinkmorning.com/ http://www.standardsupplystudios.com/ https://www.instagram.com/yardstickcoffee/   Related episodes:  Special! “Thinking Differently” Series | Filipino Coffee w/ Ron Dizon of Teofilo Coffee! 310 : Founder Friday w/ Jelynn Malone and Beverly Magtanong of Mostra Coffee 188 : Founder Friday w/ Jon Allen of Onyx Coffee Lab  Insights into the specialty coffee industry and its challenges. 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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

In forums, trade shows, and conversations everywhere, people are talking about their problems, and that's not a bad thing! The problem starts when the talk is not productive and starts to warp reality and damages our ability to work, serve and lead well due to the bitterness commiseration tends to produce. Today on Shift Break we will be talking about the problems that commiseration brings and how we can recognize and redirect the way we talk so we can be as objective as possible in how we see the world of positives and challenges that surround us.    Here are some related episodes to explore:  Gossip! Who You Are + What You Do   APPLY NOW TO 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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   HIRE KTTS CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com    

What we believe is often a mixture of what we heard , what we have experienced, and what is convenient for us in the moment. The truth is, we are desperate for certainty and as our desperation grows, our ability to be reasonable and discern goes down. Thats when ideas turn into rules based on nothing more that our desire for getting an answer. Then a myth is born.  This is part one of a 2 part episode series that will break down about a dozen myths that have wormed their way into the minds of owners so deeply that to question them may sometimes seem silly or even dangerous.  Today we will be talking about these myths:  "Automation saves you on labor and training" "Independent cafes deserve support" "Inspiring words create change" "The right people will just get it" "If it works for them, it will work for me"   Related episodes!

Have you ever made a regrettable decision in the moment that you would have made differently if you had given yourself a bit more time and space to reason it through? I think we have all been there. Many are there right now! Every time we decide something in the present based on desperation, impatience, or fear, the future version of ourselves and other, suffer for it. There have been countless examples of owners deciding on hiring, programs, expansion, menu items etc that seemed like a good idea, until the more reasonable future  Today on Shift Break we will be talking about the importance of considering the the downstream impacts of the bright ideas and brain waves we get so present you won't inadvertently sabotage future you's success.  Here are some related episodes to explore:  184 : Making Great Business Decisions w/ Dave Stachowiak 253 : Mindsets that Sabotage Success 414: Secret Ingredients for a Successful Coffee Shop KEY HOLDER COACHING GROUPS ARE LIVE!  Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting?  Then you need to apply to join Key holder Coaching Groups!  Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   HIRE KTTS CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com    

Becoming a great manager is as much for other people's benefit as it is for your own. In order to do this you have to see it as a practice that incorporates certain mindsets and habits that contribute to developing you into the kind of person who can guide and develop others  Today on the show we will talking about three very important areas that managers should be focused on incorporating and improving as they work throughout the week.  My advice...practice these things intentionally and work at recalling your day and your week every week as you plan the next one. See where you did great and keep it going, or see where you were challenged and improve it next time.  I hope this episode helps jump-start your transformation. Please listen to the episodes below and treat it like a cafe manager mini-university. If you are here and listening it means you already want to get better. I know you can do it and I am thankful for the work you are putting in to serve others well!  Related episodes! 229 : 7 Tips for New Managers 141 : The 27 Challenges Managers Face w/ Bruce Tulgan

Hey everyone! I was sitting at my desk thinking about the various services and means KTTS has created to help coffee shop owners and leaders in the last 8 years.  Seems we have grown a lot!  From a podcast with 1,000+ episodes and 3 million+ downloads, to consulting and coaching 85+ cafes, training barista teams, speaking around the country multiple times per year for 20+years, and the latest addition, the Key Holder Coaching Groups which is in its 5th season!  I wanted to take a moment to chat with you here, pretty informally, to explain these areas of Keys to the Shop and give you some clarity about the why behind them, what they look like, and how they help people like you.  Below are some links that will take you to where you can learn more. But of course, the best way is always to reach out and have a conversation with me. Just email: chris@keystotheshop.com   Service Links:  CONSULTING One-on-one consulting with coffee shop owners and their leadership teams to help improve operations, people, and quality. We also help new owners and their teams open their first cafe.    KEY HOLDER COACHING GROUPS A curated space where you can bring real challenges to the table, get clear feedback, and grow alongside others who are just as invested in getting better. If you're looking for community, clarity, and accountability to move your leadership forward, this might be the right next step for you. Click above to apply.    SPEAKING  I have been speaking at trade shows, industry organizations, coffee schools, and conducting workshops for quite a long time. Reach out if you are looking for a focused workshop for your team or need a speaker for your event.    CAFE CLARITY CALLS In these 3 one hour intensive sessions we will tackle your most pressing issues and challenges through discovering root causes, and developing clear solutions and strategies for sustainable success!   Click here to schedule a free discovery call: KTTS Consulting Discovery Call   Social Media Links:  Instagram: @keystotheshop LinkedIn: Chris Deferio  

We like to use the word "creativity" when describing ideal traits in coffee shop staff. In some ways, this is admirable and very useful, for a lot of us though, without exploring and establishing the details behind it and how exactly it looks to be creative, we end up with a lot of confusion, inconsistencies, and dropping the ball on quality service. Do we really want baristas going rouge getting "creative" with core menu items?  Today on Shift Break we will be talking about where and how to apply creativity in the various places in the coffee shop. The goal if that it it never turns into a liability for consistency, or a word used to make up for a lack of training on a standard, but something that adds depth to the whole cafe experience Here are some related episodes to explore:  424: Developing Menu and Hospitality Guides 301 : Hiring and Training for Excellence 191 : Retraining your Staff on new Standards Exceptions to the Rules: Toxic Traditions The Good and Bad of Job Descriptions KEY HOLDER COACHING GROUPS ARE LIVE!  Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting?  Then you need to apply to join Key holder Coaching Groups!  Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   HIRE KTTS CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com    

What is necessary before opening a cafe? Which is better to prepare you for the challenges and opportunities you will be presented with in your career and as an owner of a coffee shop? This question is asked often by people just getting into the industry and also by those who are experienced already but may want to add something to make sure they are ready.  Today on the show, inspired by this being asked of me by both a prospective client and someone who attended a talk of mine at a trade show, I will be giving you some things to consider when answering this question. Our goal here is to equip you with what you need for where you are and where you are going. So I hope as you consider the incredible number of resources available to you in coffee today, this episode helps you to select and apply well those tools so you and the people you serve have the best chance to thrive.  Related episodes! 287 : Learning to Shift your Mind w/ Brian Levenson 235 : 4 Tips for Training your Staff Learning vs LEARNING 505: Maintaining Excellence w/ Maxwell Dashwood   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 fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

When a new manager is placed in a cafe, they often will try to change a lot of things in a bid to justify their role and/or create what they believe is the positive change they have long wanted to see as a barista. While both are understandable, neither one should be the first thing a manager takes on as they become established. Today on Shift Break we will be talking about how to order your focus as a new manager, first around learning and building trust, then entering into the work of change.  For owners and those responsible for hiring and placing managers, there is wisdom here for you in helping you help managers thrive, as well as how to discern red flags in peoples character and agendas before you rush to promote.  Here are some related episodes to explore:  472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 425 : Some Thoughts on Supporting Your Manager SB: Learning vs LEARNING 278 : Making great Hiring Decisions   KEY HOLDER COACHING GROUPS ARE LIVE!  Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting?  Then you need to apply to join Key holder Coaching Groups!  Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   HIRE KTTS CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com    

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

How we grow in the coffee industry will determine how we lead and how we influence those around us. Our guest today has developed a career that has allowed him to not only grow himself into one with a broad and practical perspective on the industry, but to also help others grow their cafes and themselves. I am thrilled to get to chat with, Akaash Saini!  As the Northwest Sales Manager for La Marzocco, Akaash has  over 15 years of varied experience, having touched nearly every aspect of the coffee world. His journey began as a barista in Seattle, then moved into key positions at Equator Coffees across marketing, events, and wholesale. He's also deeply familiar with equipment from Wilbur Curtis, Schaerer Bean-to-Cup machines, and Ground Control, and brings insights from green coffee sales and import with Port of Mokha. A certified Q-Grader and a former Regional Brewers Cup Champion, Akaash's passion for beverages even led him to explore wine during the pandemic, working part-time at a Brooklyn wine shop. We discuss: Akaash's entry into coffee Career development and using opportunities well Technology and innovation The importance of being intentional and engaged Cafe leadership and training Coffee shop culture and what is common amongst successful cafes Advice for professionals on how to create or use opportunities  Links: Instagram @akaashsaini    Are you a coffee shop owner looking to join a community of other owners to help bring perspective, insight, encouragement, and accountability in a well curated setting?  Then you need to apply to join Key holder Coaching Groups!  Applications are now open for fall 2025 Cohort: Click below to learn more: APPLY TO KEY HOLDER COACHING GROUPS   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      SPONSORS Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com    

It's Founder Friday! I am very happy to welcome to the show the founders of Goldies Coffee Roasters Kristen Redfield and Jenna Currier! Kristen Redfield is a life-long Alaskan growing up in North Kenai, Alaska. In 2010 she began her coffee career as a barista just before graduating from the University of Alaska Anchorage with a Bachelors of Art in Art.  In 2013 she co-founded Goldie's Coffee Roasters in Anchorage with her sister Jenna and in 2018 they started their roastery. Outside of coffee Kristen loves being a mother- raising their two children with her husband Dan. They spend their free time hiking, camping and taking advantage of all Alaska has to offer.  Kristen also helps her husband run their nonprofit program Adventure for Ava in memory of their late daughter Ava Rose. Jenna Currier is a born and raised Alaskan. She is a wife, sister, entrepreneur and an award-winning coffee roaster. When she's not actively running a small business, Jenna enjoys traveling with her husband Tyler and taking advantage of Alaska's beautiful summers hiking with their two dogs, fishing, camping and spending time with family. Jenna Currier has been a part of the coffee industry since 2008, working as a barista through college until she graduated with the Bachelors of Arts in Psychology from the University of Alaska Anchorage. In 2013, she and Kristen seized the opportunity to turn their shared passion into a reality by opening their own drive thru cafe. Fueled for a love of great coffee and community, Goldies was born. For the last 12 years, Kristen and Jenna have been busy growing a small business, sourcing specialty coffee and serving freshly roasted beans in Anchorage. The search for a consistent coffee blend that would hold up in a milk based beverage ultimately led to roasting their own coffee in summer 2018. Just after a year of learning how to source, ship and roast speciality coffee, they entered their first Golden Bean Roasting Competition in Nashville, coming home with medals in multiple categories. Kristen and Jenna continue to attend industry events both nationally and at the local level. They recognize that there is always something new to learn and bring back to serve their community. They share a love for specialty coffee and exceptional customer service, and they strive to ensure every customer experiences both with each visit. Goldie's Coffee Roasters operates from a single location with a dedicated team of six staff members who work together to create a positive, welcoming, and fun environment. We get the whole story in this interview along with great insights into staffing, hospitality, drive-thru service, designing offerings for customer preference, leadership and much more!  Links:  https://goldiescoffeeroasters.com/ https://www.instagram.com/goldiescoffeeroasters/ https://www.avasstory.org/   Related episodes:   INTERESTED IN 1:1 CONSULTING AND COACHING? If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min  Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com  

If we change anything in the cafe, it will more likely be something related to the optics, branding, or remodeling the physical cafe in order to get that feeling like we have become different and this will usher in more motivation, excitement, better quality and hospitality etc. Sadly, no amount of paint, gear,, or remodeling can address the core issues that require people, not place, change.  Today on Shift Break we will be talking about why it is better to consider the systems, structure, culture, relationships, quality, and substance of your business first before you reach for remodeling something that after wards is a new package with the same issues internally.    Here are some related episodes to explore:  269 : What to Focus on after you Launch Local does not Equal Quality 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown HIRE KTTS CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com    

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

Designing the experience is pretty much all we focus on. From the colors, textures, sounds, layouts - to the drinks themselves, people's experience is something that is born from design. If we want it to be a good one, we need to put in specific effort across many different areas. One of the areas today' encore episode guest focuses on is the building and space itself where guest drink their coffee and form opiniions that build our business or erode trust.  Today we are re-airing a wonderful episode about designing the guest experince with Dr. Lisa Waxman PHD.  Dr. Lisa Waxman, Ph.D. is an award winning professor and chair of the Interior Architecture + Design department at Florida State University. Her research includes topics related to the design of spaces that foster community, sustainable design, and design for special populations. She also serves on the board of directors for the Council for Interior Design Accreditation (CIDA). Dr. Waxman has many scholarly and creative works to her name but we will be focused on one particular study "The Coffee Shop: Social and Physical factors Influencing Place Attachment" She also has written the book, Designing Coffee Shops and Cafes for Community Please enjoy this episode and make it your goal to take action on utilizing these insights in your cafe!  Listen to these related episodes! 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman Culture and Connection w/ Armen Alajain of Arto Brick 240 : What to do before your Build your Bar 343 : Founder Friday! “Curated Edition” | Hospitality + Meeting People Where They Are   SIGN UP FOR THE FALL KEY HOLDER COACHING GROUPS!  2025 Coaching Groups    KEYS TO THE SHOP OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com  

Your decisions in the business related to hiring, quality, operations etc need to be based on what is actually good for the business and the people you work with and for now. Touble is that we often are stuck at a low level of expectation and accept less than appropriate and right fits because we are defining everything against bad examples from the distant of recent past.  In today's Shift Break we will talk about why this thinking gets its claws into our minds, what it does to hold you back, and how to start making decisions that actually produce good results vs "better than bad" ones. Here are some related episodes to explore:  317 : Encore Episode: Death by Comparison 440 : What Should Scare You About Coffee 398: The 5 Biggest Mistakes Coffee Shops Make 278 : Making great Hiring Decisions   HIRE KTTS CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com    

I don't think there has been a time in the history of coffee shops where we have been so distracted by things that promise to bring value but turn out to be simply distractions. Noise vs signal, image vs substance, and so forth. In my year of coffee I have seen plenty of cafes burn out from pursuing and building their businesses according to these distractions.  Today we are going to detail what these distractions are and what to replace them with and why it is so critical. We have the most resources of any time in the history of coffee but we also have a diminished capacity for discern between what is of value and what is not. It is my hope this episode can give you more clarity to sharpen your discernment.  We talk about: The pitfalls of prioritizing speed over quality How trends can distract from your cafe's unique identity Building trust and relationships over chasing clout The importance of curiosity and gradual improvement Why internal quality control trumps external certifications Listen to these related episodes! 269 : What to Focus on after you Launch 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 173 : 5 Areas of Focus for Retailers 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 181 : Organizational Self-Knowledge KEYS TO THE SHOP OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com  

How do you know if you are doing a good job? Who are you looking to serve and how do you measure success? For many of us the proof of our doing great work lies in the validation of our industry before it we are happy with the praise and fulfillment of those we serve through the shop. Truth is, great work, done in secret or anonymity, makes a big difference whether the industry recognizes it our not.  In today's episode we will be talking about how to shift the narrative in our minds aways from the outside sources that make us dependent and shallow and toward the discipline of doing great work over time.  We will discuss the benefits of consistent work and how we need to learn to derive our peace from what we have in front of us in order to truly make a difference and do so sustainably.   Listen to these related episodes! 432 : How to Win in Specialty Retail Coffee 173 : 5 Areas of Focus for Retailers 317 : Encore Episode: Death by Comparison 489: Tips for Creating a Resilient Cafe 454: Creating a Vibrant Coffee Bar w/ Charles Babinski of Cafe 143 in Sydney, AUS 531: Why the Rise Convenience Coffee is a Good Opportunity for Coffee Shops SHIFT BREAK: Minding Our Business   KEYS TO THE SHOP OFFERS 1:1 CONSULTING AND COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min      Want a beautiful coffee shop? All your hard surface, stone, Tile and brick needs!  www.arto.com Visit @artobrick The world loves plant based beverages and baristas love the Barista Series!  www.pacificfoodservice.com