Keys To The Shop : Equipping Coffee Shop Leaders 469: Unremarkable Hospitality and Cafe Terroir
When we read about amazing hospitality stories in restaurants, it can (and should) inspire us to pursue hospitality in our our coffee shops. Trouble comes though, when in our pursuit of the next level hospitality experience we can easily start to generate an unhealthy fascination with singular experiences at the expense of celebrating and maintaining good and normal, maybe even "unremarkable" moments of hospitality that make up much of our day. In addition to this, there is a push for cafe owners to build their spaces according to the market vs their environment and context. There is wisdom in some of this for sure, but often, like fixating on luxury examples of hospitality, it can rob us of the joys one gets being rooted in place and in regular relationships.
Today we will be exploring what I am calling unremarkable hospitality and cafe terroir (a taste of place) and why in an ever connected industry, focusing on our place, people, and the consistency of our care, can itself be remarkable.
Links to related episodes:
- 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference
- 424: Developing Menu and Hospitality Guides
- 421: Encore Episode: Simple, Powerful, Hospitality w/ Philip Paul Turner
- 343 : Founder Friday! “Curated Edition” | Hospitality + Meeting People Where They Are
- 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles
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