Keys To The Shop : Equipping Coffee Shop Leaders

We all will be leaders in our careers. In the cafe there are positions that hold various levels of power and influence. We can either use this power for the good of those we lead or we can use it destructively. Too often we see the abuse of position in a shop and even more often we see a general apathy toward pursuing the proper use of power that gives rise to dysfunction and sets the ground work for flat out abuse. In today's episode we look at 6 things that we need to meditate on continually as people with authority to be able to fight for and promote a healthy and vibrant culture in the shop through the responsible use of power. Enjoy! LINKS: 5 Dysfunctions of a Team Article of Responsible Use of Power www.Bossbarista.com / Instagram KTTS: 10 Steps to Being a People First Leader

Leading and developing your staff depends on how well you understand what gives rise to their behavior in the cafe. Today we talk with Behavior Analyst, Beth Garrison and will discuss the basics of behavior analysis, the 5 behaviors of a healthy team, the role environment plays in encouraging or discouraging behavior, and more! Links: www.shapingdevelopment.com www.operantcoffee.com www.abainternational.org

This year we got to learn from some of the best owner/operators around in the Founder Friday series. In this episode we go through from the beginning and listen in to some key points made by each of our superstar guests. Looking back at the kind of lessons and insights we heard, I am just amazed and grateful to be in an industry so rich with generous and talented people making a difference in specialty coffee. You definitely not want to miss this episode. With this episode we conclude a full year of Keys to the Shop. Thank you so much for listening, subscribing, rating, commenting, sharing...all of it. I am blessed by you all and am looking forward to what in store for 2018! Happy New Year! P.S. Still time to vote for KTTS for "Best Coffee Podcast" visit: http://sprudge.com/vote Links to past Founder Friday episodes: #1: Taylor & Shem Doupe / Cafe Soleil #2:Maxwell Mooney / Narrative Coffee pt 1 #3:Jonathan Rubenstein / Joe Coffee #4: Colin Harmon / 3fe #5: Chelsey Walker-Watson / Slate Coffee Roasters #6: Katie Startzman / Native Bagel Co. #7: Maxwell Mooney pt 2 (brick and mortar report) #8: Kathy Turiano / Joe Bean Coffee Roasters #9: Jason Card / Journeyman Coffee #10:Nathan Quillo / Quills Coffee #11:Joshua Boyt / Metronome Coffee

Well 2017 is pretty much in the bag and it has been a year filled with great guests, great topics, insights, information, inspiration, and tools to help us grow. In this episode we go over some of the best lessons learned this year. It is all arranged according to the arc of a coffee career. Starting with lessons for beginning baristas, getting promoted, moving on, being a great boss, serving your people and the customer well, training, and our impact on the coffee farm. It has been fantastic to see what a wide range of subjects we've been able to learn about this year and I look forward to the adventures ahead of us in 2018 discovering many more Keys to the Shop! In this episode we covered the following past shows: 1. ep#31:Essential Advice for New Baristas / #14: A Baristas Guide to Advancing / #15: What to do if you Don't Advance 2. ep#52: Solving Co-worker Conflict w/ Tom Henschel 3. ep#28: Why it's OK to be the Boss w/ Bruce Tulgan 4. ep#04: Leadership in the Cafe: 10 steps to being a people first Leader 5. ep#13: Leadership & Management Masterclass w/ Eva Attia 6. ep#25: Mastering the Art of Training w/ Dave Stachowiak 7. #02: Master your Workflow w/ Ryan Soeder 8. ep#19: 10 Reasons to love the Customer / #16 Raising the Bar on your Customer Experience w/ Michael Butterworth 9. ep#55: Keys to Personal Growth and Development w/ Jared Truby 10. ep#60: Serving the Coffee Plant w/ Hanna Neuschwander Email me : Chris@keystotheshop.com WWW.KEYSTOTHESHOP.COM

There are a ton of factors that influence the flavor of coffee. Some of the most significant factors happen during the roasting process. Todays guest, Rob Hoos is author of the book Modualting the Flavor Profile of Coffee, a book that breaks down and explores those elements inherent in the roasting process. In this episode we talk about the book, his perspective on the roasting industry, the relationship between production and the shop, how the water and ratio you use in brewing may be giving you an inaccurate view of other roaster's coffees, how best to give feedback to the roaster, and how 83 point coffees can save the world. There's a lot more and I hope you enjoy this conversation with the great, Rob Hoos! www.Hoos.coffee Rob's Instagram Rob's Twitter SCA Library Illy Chemistry of Quality Coffee Technology by Michael Sivets Water Quality Map

2017 World Barista Champion, Dale Harris of the of Has Bean Coffee in the UK talks with us about his winning presentation, lessons from both his professional and competition career, his advice to baristas, and what are the most pressing things that we in coffee service should be focusing on and more! Dale brings both an elevated and grounded view of specialty coffee the table and it was just a great honor to get to learn from his experiences. I hope you find this conversation as inspirational as I did. Links: Dale's Instagram Video of Dale's Presentation Has Bean Coffee Finca Las Brumas Voting for the 9th annual Sprudgie Awards is open! Vote for Keys to the Shop for "Best Coffee Podcast" Click here

When it comes to coffee, what do you think of when I say "Brazil"? Chances are good that some of the things that come to mind are, in fact misconceptions. On today's episode, Kelly Stein, Host of the Brazilian coffee podcast, Coffea, helps us explore the true bounty and quality that Brazil has to offer, dispel myths that plague the country, and gives us actions we can take to properly relate the coffee of Brazil. The information in this interview can be applied to all coffee and I hope we can walk away from this conversation having a different mindset toward both Brazil and the way we approach origins on the whole. Enjoy! COFFEA links: http://portalcoffea.com/ https://www.facebook.com/portalCOFFEA/ https://www.instagram.com/portalcoffea/ I highly recommend this special episode in English: What you should know about Brazilian coffee. http://portalcoffea.com/episodes/ep-03-what-you-should-know-about-brazilian-coffee/ OTHER LINKS IN ENGLISH: http://portalcoffea.com/episodes/coffea01-verticalization-in-coffee/ http://portalcoffea.com/episodes/ep-02-brazilian-women-in-coffee/ http://portalcoffea.com/episodes/ep-03-what-you-should-know-about-brazilian-coffee/ http://portalcoffea.com/episodes/ep-04-coffee-seasonality-in-brazil/ If you want to know my work at the magazines: STIR Tea&Coffee http://stir-tea-coffee.com/topics/kelly-stein/ Barista Magazine http://www.baristamagazine.com/baristas-brazil/ http://www.baristamagazine.com/history-coffee-science-brazil/ http://www.baristamagazine.com/brazil-great-coffee-science/ http://www.baristamagazine.com/10-minutes-martha-grill/

Without the coffee plant we have no coffee industry. The sustainability of coffee plants, farms, and farmers is the cornerstone of what we do and determines everything in regards to what is possible in coffee quality. This week we get to learn from Hanna Neuschwander, Director of Communications at World Coffee Research about the history and current state of both coffee plant and what part the coffee retailer has played, and can play, in shaping its development. There are many challenges that threaten coffee's future, but the more the two ends of the supply chain work together the more likely it is that those challenges will be overcome Enjoy! LINKS BELOW www.worldcoffeersearch.org Re:Co talk (Seed as Technology): https://www.youtube.com/watch?v=NtCftF-agJI WCR Annual Report: https://worldcoffeeresearch.org/work/annual-report-2016/ WCR Coffee Varieties Catalog: https://worldcoffeeresearch.org/work/annual-report-2016/ SCA report on farm profitability: http://www.scanews.coffee/2017/10/16/new-report-farm-profitability-launched-avance-guatemala/ www.coffeeinstitute.org Email: chris@keystotheshop.com

Its Founder Friday and this time we are talking with Joshua Boyt, Founder of Metronome Coffee in Tacoma, Washington! Joshua brings really amazing passion, energy, and insights as we talk about his beginnings in coffee, founding his cafe and consulting business, running a great business, hiring well, and finding your true purpose. If you want to get inspired today then you've come to the right place! LINKS: www.metronomecoffee.com www.tuningforkconsulting.com Joshuab@tuningforkconsulting.com Phone: 253-677-3793

Holiday season in the cafe is predictably busy, intense, and stressful. Not just for us but also for the customers! Today we explore 5 things to do to take the stress out of the holiday season in the shop and to create an welcoming and warm environment amidst the frantic pace all around us. With some forethought, planning, and a generous spirit we can come out the other side of this time being stronger and proud of the level of service and care we gave in spite of the obstacles. Enjoy and happy Thanksgiving! Related Episodes: Episode 30:Matching Your Service to Your Quality Episode 31: Essential Advice for New Baristas Episode 32: Making Order Out of Chaos Episode 57: SOPs FTW Email: Chris@keystotheshop.com