Keys To The Shop : Equipping Coffee Shop Leaders

A mentor to Danny Meyer once told him "Business is Problems". This was said to point out that challenges are not only inescapable, they are actually a part of the fabric of what we do. Unfortunately many of us are consider the problems of business as nothing more than a nuisance to be eliminated vs an opportunity to be embraced.

Today on Shift Break we will be talking about how and why we should embrace problems in the cafe and see them as blessings that allow us to grow our business and ourselves.

Listen to these related Shift Break episodes next:

• When Small Problems Grow Up
• Don't Waste Problems
• The Conversational Reality of Your Business : Thought on how to approach creative projects in the new year
• 044 : Navigating Mistakes and Failure : Best Practices for overcoming the problems we bring with us to the cafe

Would you like to work with me 1:1 to help you thrive in coffee?

Click below for a discovery call and lets have a conversation!

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 wonder and beauty of coffee is a catalyst for countless career coffee professionals and customers alike. The flavors and creation of special moments that draws us in, satisfy some sense of adventure as well as nurtures a need for belonging. On the business side of coffee it can be very easy for those elements to be lost and replaced with conformity, safety, and a sole focus on numbers that sucks the life out of what was once a joyous thing.

For today's guest, reanimating the industry with creativity, passion, and the joy of telling stories through drinks has been a 7 year long pursuit that has shifted the minds and hearts of thousands.

Ryan is the Founder and Creative Director of Discourse Coffee, one of the world's most innovative coffee shops, and Agency Cocktail Lounge, the nation's first fully hybrid cocktail bar, offering each cocktail both alcoholic and non-alcoholic. He is also the best-selling author of “The New Art of Coffee: From Morning Cup to Caffeine Cocktail” (Rizzoli, 2023), resident mixologist at Fox 6 News, and Creator / Co-Host of the podcast “Hot Coffee for the Creative Soul”. Ryan has served as a brand ambassador for Espro, Barfly, Apothekary, and Free Spirts, and has hosted workshops on drink-making and creative thinking throughout the US, France, and Canada. His drinks have been enjoyed coast to coast, twice featured on the Emmy nominated PBS show “Wisconsin Foodie”, and covered in print in Forbes, Food & Wine, Barista Magazine, Punch Mag, Plate Magazine, Fresh Cup, Daily Coffee News, and many others.

In today's episode we are going to talk all about the spark that lit the flame of Ryan's businesses and approach to coffee, the need for baristas to express their craft using coffee, how this sometimes crazy, always fun business works, and what YOU can do to create menu magic for your staff and customers.

Links:

www.discourse.coffee

@discoursecoffeemke

@ryan.castelaz

"The New Art of Coffee" book

Related episodes:

• RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee
• 410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee
• 036 : A conversation with WBC ’14 champion, Hidenori Izaki
• 191 : Retraining your Staff on new Standards
• 307 : 10 Simple ways to Level Up your Coffee Shop
• 339 : What Good Barista Training Produces

Want to run an amazing coffee shop?

Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.

Custom consulting for your unique business.

Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min

Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

The world loves plant based beverages and baristas love the Barista Series!www.pacificfoodservice.com

There is no neutral. Only forward or backward. Your coffee shop is not a static thing that will simply take care of itself. The people, space, product, and culture all need to be given care and attention to prevent breaking down over time. The best way to do this is to always be fine-tuning the cafe.

Today on Shift Break we will be talking about why fine-tuning, optimization, and efficiencies matter in the shop and how you can approach the process in a way that is effective and fulfills your business's larger mission and goals.

Listen to these related Shift Break episodes next:

• Fix the Small Stuff! : Management, Morale, Coffee Bar Culture
• The Impact of Absence
• SHIFT BREAK: Making Minimum Viable Changes
• 307 : 10 Simple ways to Level Up your Coffee Shop

Would you like to work with me 1:1 to help you thrive in coffee?

Click below for a discovery call and lets have a conversation!

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 craft of coffee and cafes is as much a personal pursuit as it is a service to others. Providing a remarkable coffee experience to guests through coffee is what initially inspired Frank La to begin a career in coffee. Since then his dedication to exploring service, mentorship, business operations, and coffee itself has been guided by the Japanese philosophy of "Kodawari" or, the relentless pursuit of perfection.

Before launching Be Bright Coffee, Frank La developed his skills and became a coffee professional in LA in 2010. La has held jobs at notable coffee companies acros the city including Cafe Dulce, Lamill Coffee, and Copa Vida. Now with Be Bright Coffee, Frank has overseen the growthof his business with e-commerce, wholesale, cafe and events. His skills as a coffee professional has earned him a 6th place finish at the 2023 USBC, and most recently taking the title as the USBC in 2024.

In today's episode we will explore the genesis and development of Frank's coffee journey through barista work, illegal pop up coffee shops, competition, a 9 year break from the competitive barista world, operations management, and crafting a championship winning routine.

Perfection can sound too exclusive or high minded at first, but I believe the way Frank explains things and demonstrates through his own practice of the discipline shows us that it can be pursued with humility and empathy that brings about a wonderful result.

Links:

https://bebrightcoffee.com/

@bebrightcoffee

@flaless

Related episodes:

• RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee
• 410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee
• 036 : A conversation with WBC ’14 champion, Hidenori Izaki
• 191 : Retraining your Staff on new Standards
• 307 : 10 Simple ways to Level Up your Coffee Shop
• 339 : What Good Barista Training Produces

Want to run an amazing coffee shop?

Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.

Custom consulting for your unique business.

Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min

Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

The world loves plant based beverages and baristas love the Barista Series!www.pacificfoodservice.com

Creating a fine dining level experience in a coffee shop is no easy task. I requires discipline, focus, and a view of coffee that assumes that it is not just a beverage but that it is truly a culinary art. This is the disposition and mission of of today's Founder Friday guest, John Piquet of Caffe d'bolla in Salt Lake City, UT.

For nearly two decades, John Piquet has crafted his expertise as a coffee professional, roaster and siphon brewing specialist. As owner and operator, caffe d'bolla has won 7X Best of State, 3X Best of the Beehive, Zagat's Top 50 coffee shops in the United States.

Les Roka captures John's role in a December 2022 feature article at Gastronomicslc.com. "John Piquet’s journey as Salt Lake City’s first artisan roaster and siphon coffee bar continues, always fine-tuning the matrix for producing an exceptional cup of coffee."

John's expertise has been recognized internationally by both peers and culinary professionals andhas been featured in The New York Times, Salt Lake Tribune, as well as Fox13, KSL, KUTV's Taste Utah, ChefsFeed, Sunset Magazine, Miles Away Travel Blog, and the aptly named, “100 Things to Do in Salt Lake City Before You Die.”

In our conversation we discuss how John came into the world of coffee service, cafe operation, and roasting. We also explore his philosophy and discipline in focus as a one-man operator striving for the sublime in espresso, siphon coffee, and roasting.

I find John's consistent pursuits in coffee inspiring and it is obvious those who have experienced Caffe d'bolla agree.

Enjoy!

Links:

https://shop.caffedbolla.com/

https://www.instagram.com/caffedbolla/

Related Episodes:

• 401 : Founder Friday! w/ Jack Benchakul of Endorffiene in Los Angeles
• 293 : Thoughts on Defining Professionalism
• 274 : Crafting Specialty Drinks in your Shop w/ Matt Foster”
• 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference
• 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood

Want to run an amazing coffee shop?

Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.

Custom consulting for your unique business.

Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min

Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

The world loves plant based beverages and baristas love the Barista Series!www.pacificfoodservice.com

Being detail oriented is one of those traits we look for in baristas as proof that they are the right for our coffee shop. What we don't think about very much is that a good bit of what a barista gives to a business is based on what has been invested into them. In other words, you get out what you put in.

Today on Shift Break we will be talking about why this desired behavior and disposition of staff is largely up to you and how you go about orienting them to the details that matter.

Listen to these related Shift Break episodes next:

• You Need to Prioritize In-House Training!
• Are YOU Using Your Manual?
• Leaner Teams, Better Results

Would you like to work with me 1:1 to help you thrive in coffee?

Click below for a discovery call and lets have a conversation!

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 is no time where it is more critical to make a good impression than when you have a full and busy cafe. One of the main ways our coffee shops get filled is when groups meet at the shop. When groups of people come in to order, they bring with them a certain level of distraction and chaos that can easily slow things down and frustrate the staff and the customer.

In today's episode we are bringing back a classic KTTS episode from year one that addresses what originally was a listener question regarding the tension and confusion around groups in the cafe. Originally aired in 2017, this episode is packed with practical takeaways and guidance on how you can make order out of chaos and maybe even look forward to those groups calling your shop home!

Related episodes:

• 271 : Why the Cash Register Controls Everything
• 122 : How to be a Cash Register Hero : 6 Essential Skills
• 339 : What Good Barista Training Produces
• 058 : Holiday Hospitality
• 254 : Holiday Hospitality Part 2

Want to run an amazing coffee shop?

Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.

Custom consulting for your unique business.

Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min

Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

The world loves plant based beverages and baristas love the Barista Series!www.pacificfoodservice.com

Now that you are a manager that means you have the ability to do all the things you know will make the cafe a better place right? Well, no necessarily. A least not right away. Manager frequently will end up very disappointed and dejected when they feel they cannot make the difference they so desperately want to make. The answer is not to give up, but to prioritize with patience.

Today on Shift Break we will be talking about why you do not need to do all the good ideas you have in your mind in order to be a good manager, and how you can approach your work to be both effective and happy.

Listen to these related episodes next:

• Prioritizing your Work
• Feedback Culture : Making feedback a part of what you do not just something you sometimes do
• It's OK to Have Reasonable Tolerances
• Insecurity in Management

Would you like to work with me 1:1 to help you thrive in coffee?

Click below for a discovery call and lets have a conversation!

https://calendly.com/chrisdeferio/30min

Thank you to out sponsors!

Everything you need for back of the house operations https://rattleware.qualitybystainless.com/

The best and most revered espresso machines on the planet: www.lamarzoccousa.com

If there is one thing most people agree upon, it is that they hate meetings. Have you ever considered why that is? Usually we hate meetings because they seem like a waste of time that only brings more confusion rather clarity. Poorly conducted or conceived meetings have led many of us to either give up entirely or to simply doggedly continue with ineffective meetings in spite of knowing they are not helping.

There is a better way.

Today we will be talking about the main meetings you should be having regularly, how to conduct them, why, and what we can and should expect as a result when they are made a part of our coffee shops foundation of communication and staff care.

We discuss:

• Why we hate meetings
• The reason we don't follow through
• One one ones
• Team meetings
• Performance reviews and tracking
• Manager meetings

Related articles:

• 426: Fostering a Culture of Continuous Improvement
• 415: The Best Lessons On How to Listen w/ Listening Expert, Oscar Trimboli
• 373 : The Owner’s Role: 5 Behaviors for Effectiveness
• The One-on-One : How one meeting can dramatically impact your coffee shop's culture and morale.
• Avoid These Cafe Meeting Mistakes

Want to run an amazing coffee shop?

Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.

Custom consulting for your unique business.

Schedule a free discovery call now!

https://calendly.com/chrisdeferio/30min

Thank you to our amazing sponsors!

Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee

The world loves plant based beverages and baristas love the Barista Series!www.pacificfoodservice.com

Many people want their customers to be loyal to their shop without providing much incentive for that loyalty. In fact we often will all but demand loyalty by virtue of our status rather than based on what we deliver. Customers all over the world will bend to this insinuated expectation we have against their better interest for only so long before they leave.

Today on Shift Break we will be talking about why loyalty may actually be a behavior that prevents us from improving and truly earning a customers patronage through consistently delivering value and learning from the times when we do not.

Listen to these related episodes next:

• 390 : 7 Ways to be Consciously Competitive
• 433: Winning Staff and Customer Loyalty
• "Local" does not Equal Quality

Owners need community too!

Want to be a part of a dynamic group of fellow coffee shop owners all working together for each other's success?

Apply for Key Holder Coaching Group today!

Would you like to work with me 1:1 to help you thrive in coffee?

Click below for a discovery call and lets have a conversation!

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