Keys To The Shop : Equipping Coffee Shop Leaders

When we think of the craft of coffee we tend to think only in terms of the bean and beverage itself. The whole value chain of coffee has benefited greatly from continued emphasis on transparency and today we have the ability to track down almost every detail and variable of a coffee to accurately determine what went into the resulting cup. But what about systems and operations that lead to that cup in your customers hand? If a coffee tastes off, we strive to investigate, diagnose, and adjust. When we run out of an item, have abad service encounter, can't keep the cafe clean, have inconsistency between staff etc. everything is suddenly opaque. This is a failure to invest in operations as an equally important craft and it is killing your cafe. Today we are going to be talking about how, if you are a coffee shop operator, then operations has to be your craft, and what steps you can take to begin being just as good at dialing in the cafe as you are at dialing in a coffee. Related episodes: 248 : The 5 Elements of Resourcing your Team 425 : Some Thoughts on Supporting Your Manager 424: Developing Menu and Hospitality Guides 057 : SOP's FTW! Success through Standard Operating Procedures 330 : Establishing Systems in Your Coffee Shop 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 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

As a roaster your career can go through many different unique phases, all of which will tech you different things about the craft, the business, leadership, and even entrepreneurship. Not least among the things you learn is how to use both resources and constraints as opportunities to serve others and grow as a roaster. These are the kinds of experiences that today's guest has had in the industry and today we will explore those career phases and what they taught him. I am so pleased to welcome Leigh Wetzle, Cofounder and roaster for Cedar coffee to Rate of Rise! Leigh Wentzel is Co-founder and Head roaster for Cedar Coffee Roasters. He has been in the industry since 2014 so coming up to 10 years spent the majority of his coffee career working for Rosetta Roastery in various roles. Leigh started as a coffee delivery driver/part-time barista transitioned to full-time barista, head barista/cafe manager, and ended up as their roaster and roastery manager. Along the journey, they won Roastery of the Year 2018 and 2019 with Rosetta and then last year they won Best New Roastery with Cedar Coffee Roasters In this conversation we discuss the lessons learned going from new roaster, roastery manager, starting Cedar, renting time on someone else's roaster, and now what is going into planning Cedar's own roastery. Links: https://cedarcoffeeroasters.com/ @cedarcoffeeroasters Related episodes: 361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters 452: Championing the Customer Experience in Coffee w/ 3x SA Barista Champion, Winston Douglas Thomas of Cedar Coffee 285 : Better Systems, Better Connections w/ Jon Ewald of RoasterTools RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee 246 : Selecting a Wholesale Coffee Provider Subscribe to Roast Magazine! https://www.roastmagazine.com/subscribe Visit www.roastertools.com for the best software to help you run a roastery!

The most important thing in coffee...is people. More to the point, managers and owners prioritizing hiring and caring for the right people, and baristas embracing taking responsibility for their own careers and how they show up in the shop vs blaming others for their lot in the industry. On today's Shift Break we are going to be getting straight to the heart of what is important for managers and owners to know in hiring and caring for a team, and what is critical for baristas to know if they want to advance anywhere they happen to be. I feel that this Shift Break is by far the one of the most important in terms of the kind of force-multiplying effect implementation of these ideas will have on the industry. Related episodes: SHIFT BREAK: Wrong Fit For the Role, or Wrong Fit For Your Business? Raising Your Hiring Standard Things the Owner Can't do for You Making Yourself More Valuable 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 In my consulting work through KTTS Consulting, management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

The world of professional specialty coffee can be both inspiring and intimidating with many customers and new baristas feeling lost in the mix of rules, methods, and information. How can we create a great experience for guests and staff who all really want to enjoy coffee and find their place in it? Today we get to learn from the story of someone whose career in coffee took him from curious customer, to barista champion, and finally to teacher and business owner, all along the way finding his identity in coffee firmly rooted in providing the kind of hospitality that won him over at the start. Winston Thomas is 33 years old and grew up in the small suburb of Strand in Cape Town. He studied Civil Engineering at CPUT but developed an interest in coffee after reading a letter in his local newspaper of a woman complaining that there was no good coffee in Strand/Somerset West. This sparked his interest in coffee and during his studies he completed a barista course. This changed his whole perspective on coffee and after completing his National Diploma in 2014 decided to work in coffee full time. Since then he has managed to win the South African Aeropress Championship in 2016, the Western Cape Barista Championship for 2017, 2018 & 2020, the South African Barista Championship in 2017, 2018 & 2020 title as well as the Africa Barista Championship title for 2019. He now owns and runs a coffee training and consulting business called Winston Douglas Coffee and a Coffee Roastery Called Cedar Coffee Roasters. In this episodes you will learn about: Winston's entry into coffee and how his engineering mind helped him discover higher levels Curiosity and a desire to understand how things work are valuable traits in the coffee industry. Barista competitions can provide opportunities for growth and learning, but it's important to maintain a sense of humility and not let success cloud one's perspective. Hospitality as a fundamental aspect of coffee service Why baristas should strive to create meaningful experiences for customers. Building confidence and finding one's identity in the industry The blessing and burden of winning Avoid overemphasizing fame and titles in the industry How having control over the variables in coffee brewing enhances the hospitality experience. Creating an authentic coffee experience specific to a region or culture is a challenge worth pursuing. How disconnecting from social media can foster creativity and originality in coffee Links: @cedarcoffeeroasters @winston_douglas www.cedarcoffeeroasters.com www.winstondouglascoffee.com Related episodes: 290 : Making Connections in Central Africa w/ Keith White Jr of Paraiso Trading! 410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee 119 : Barista Training Masterclass w/ 2009 WBC Champion, Gwilym Davies 282 : How to Listen to your Customers 430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference 331 : The 7 Deadly Sins of my Career 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

Having high standards is part of what it means to be in specialty coffee. While it is true that we need to have reasonable tolerances built into our expectations, we also need to be specific in our communication, resourcing, and expectations so people know what it is they are aiming for in the cafe. On today's Shift Break we talk about we we should be approaching setting and meeting standards in the shop and how your example and follow through is integral to your teams success. Related episodes: Pre-Closing Madness SHIFT BREAK : It's OK to Have Reasonable Tolerances Defining Excellence and Success You Need to Prioritize In-House Training! 248 : The 5 Elements of Resourcing your Team In my consulting work through KTTS Consulting, management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

When Martin Mayorga first entered the coffee industry it was not as someone whose singular passion was the product, but the people and communities behind it that were unseen and more often that not, unrewarded for their work. He had and still has a mission to address this disparity. Born in Guatemala City to a Nicaraguan father and a Peruvian mother, Martin's early life was a mosaic of Latin American cultures and unique challenges, including losing everything to an earthquake in Guatemala and then again to a revolution in Nicaragua. This journey from Guatemala to Nicaragua, Costa Rica, Peru, and finally the United States exposed him to a variety of perspectives and challenges faced by people across these regions while eventually providing him the opportunities unique to the United States Returning to Nicaragua at 18, Martin was confronted with the harsh realities faced by local farmers and their communities. This experience was pivotal, shaping his mission to uplift Latin American communities through sustainable business practices. Leveraging his education in International Business and Finance from Georgetown University, Martin embarked on a journey to make a positive impact for farmers in Latin Americas well as consumers in the United States. Under Martin's leadership, Mayorga Organics has become more than a coffee company; it's a symbol of hope and empowerment for over 6,000 small farmers across 10 Latin American countries. The company's commitment to organic farming and direct relationships with farmers has not only improved the lives of these communities but also helped to transform consumer perception of ethical consumption in the U.S. Today we will be challenged, enlightened, and inspired as we get to explore the arc of Martin's journey and discuss the various critical components of what has gone into the mission that continues to guide Mayorga Coffee and more broadly Mayorga Organics- "To eliminate systemic poverty in Latin America through responsible trade of artisanal organic foods." Here are just some of the things we cover: Martin's entry into the coffee industry Pivotal moments in Martins diverse upbringing that shapes his world view Values and vision for addressing the gap between consumer and farmer Why we need scale to make impact Being patient and steady in your goals in spite of naysayers Giving regular coffee farmers options Competition and collaboration vs domination Considering the impact of investors on the long-term efficacy of a business What to do now to make a difference in the future Links: www.mayorgacoffee.com @mayorgacoffee on Instagram YouTube Video on Mayorga Coffee Related episodes: Sustainability Series #1 : The Farm 294 : At Origin Roasting Revolution w/ Luis Fernando, founder of Amor Perfecto! 265 : Gaining Clarity on Transparency w/ Jonas Lorenz of The Pledge 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research COVID-19 Focus: Perspective form Burundi w/ Jeanine Niyonzima-Aroian, JNP Coffee 335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 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

When we set goals it is usually because we have come to realize a need for change. In the cafe this can result in making a large scale transformational effort that can often fall flat, We want to evolve and grow our cafe or even ourselves but the learned behaviors that got us here stand in our way. On today's Shift Break we will talk about how evolution and change that is sustainable has to be based on small and consistent steps in the direction of your goal and how doing this in the New Year can make it your best year ever! Related episodes: Pull Out The Fridge Slow is Fast? Turning Radius What Sanding Taught Me About the Cafe Refinement Process 426: Fostering a Culture of Continuous Improvement 406 : Five Ways to Immediately Improve Your Coffee Quality In my consulting work through KTTS Consulting, management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com

In a fascinating conversation, Andrew Stordy, the inventor and founder of IKAWA, shares his journey from growing up in coffee-producing countries to creating a revolutionary sample roaster. He discusses how the IKAWA roaster enhances communication within the coffee industry, making it easier for professionals to sample and understand coffee potential. Andrew highlights the importance of user-centered design and community feedback in refining the technology, empowering growers, and ensuring fair profit distribution in the coffee supply chain.

Hospitality is a pursuit that relies on our ability to not only offer our guests excellence in quality, consistency, and interaction, but it also relies on us being able to select tools for delivery of our service that line up with our values. Mobile apps and order ahead systems have become a part of the fabric of the coffee shop space based on their convenience and marketing potential. Beyond the question of whether you should utilize this tool, is the question of the role apps and convenience ordering systems play in hospitality and how we can integrate them in a mindful seamless way. Today we get to talk all about this with someone whose life revolves around these questions and the pursuit of delivering a solution to cafes. I am please to welcome, Joe Capone, of Espressly! Joe Capone is a Co-Founder and CEO of Espressly. Joe oversees and manages the team at Espressly as they continue to advance and sustain the mobile app ordering system for coffee shops across the US. He is an experienced software developer and previously ran a web development agency that helped clients throughout the US. Joe has a passion for using technology as the foundation to sales and marketing systems and loves how mobile apps are readily available to the masses, enabling things that we only dreamed of in years past. Here are just some of the things we cover: Developing white label apps for coffee shops Possibility to enhance the customer experience. Balancing convenience and quality Prioritization and organization using apps Backup systems to avoid over-dependence on technology Efficient order flow management and pickup stations Grace and flexibility as essential for handling mistakes and maintaining strong customer relationships. Quest for a seamless customer experience Importance of capturing data for business growth and future exit strategies. Links: www.espressly.co IG:@ESPRESSLYAPPS Related episodes: Hire Keys to the Shop Consulting to work with you 1:1 to transform your operations, quality, and people. 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

You can't always get what you want. In fact, getting exactly what you want may hinder your growth and creativity in the long run. Most of us in the cafe space work within constraints of budget, time, space, and capacity, and that is actually something to celebrate. On today's shift break we will be talking about why embracing and even applying constraints is the key to unlock your own, and your coffee shop's potential. Related episodes: SHIFT BREAK: Before you Expand 240 : What to do before your Build your Bar 181 : Organizational Self-Knowledge blog : Simplicity is the MVP of the Cafe 327: Founder Friday! w/ Phuong Tran of Lava Java SHIFT BREAK: Turning Radius In my consulting work through KTTS Consulting, management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people? Click below for a discovery call and lets have a conversation! https://calendly.com/chrisdeferio/30min Thank you to out sponsors! Custom branded apps for your coffee shop: www.espressly.co The best and most revered espresso machines on the planet: www.lamarzoccousa.com