Keys To The Shop : Equipping Coffee Shop Leaders

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. Trouble 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  

Investment is what creates value. There are many other investments beyond the financial that customer must make in the coffee experience that make the act of going to get coffee worth it.  In today's Shift Break we will be talking about the necessary costs customers must bear and why they are not inconveniences we should be trying to get rid of, but crucial investments we should be honoring with what we deliver.    Here are some related episodes to explore:  SHIFT BREAK! Why The Best Hospitality Starts With The Transactional! SHIFT BREAK! Every Customer is a Judge SHIFT BREAK: Adjusting Our View of Labor Cost SHIFT BREAK! Should You Up-Charge for Alternative Milks? Speed is not the Goal 531: Why the Rise Convenience Coffee is a Good Opportunity for Coffee Shops   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 have talked to many clients as well as Key Holder Coaching Group members who employ seasonal staff. There is a big challenge when looking to hire, train, and manage them since the term of their employment is short and they are either new, or they have had 6 months or more off from the cafe. In today's Shift Break we will be talking about some strategies to use when hiring, training, and managing seasonal staff that takes away the liabilities you might worry about and creates more a better likelihood  of uncompromising standards and a great experience for the staff as well!  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 landscape of retail is cluttered with messages, distractions, gimmicks, and desperate bids for scraps of customers attention. After a while, it all starts to look, sound, and feel the same. How do you stand out for the right reasons and engage with your customers and future customers in ways that provide something sustainable and unique?  In today's episode we will be discussing some great ways that you can be engaged with your customers, and the community around you so you solidify your relationship and reputation with your existing customers, and are better positioned to gain new ones as you go!   Listen to these related episodes! 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. 282 : How to Listen to your Customers 443: Want Impactful Messaging? Keep it Simple! w/ Author Ben Guttmann 433: Winning Staff and Customer Loyalty   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  

It's Founder Friday! Today we are chatting with the professional Rugby player turned specialty cafe owner, Jake Heenan of Burra Bristol! Jake has played professional rugby for over 13 years and started Burra, an antipodean café in Bristol, while still playing full-time. It’s grown to three sites and won multiple awards - shaped by the same principles of culture, teamwork, and performance that he has lived in sport. The kitchen, known for it's amazing brunch, is headed by Michelin starred chef Toru Yanada and the cafe has focused its energy on high standards of hospitality, community, and quality. Today we talk with Jake about his career in rugby, the founding of Burra, and the leadership and performance lessons that have come from sports to help build Burra Bristol into the exceptional hospitality experience it is today.  Jake's journey from rugby to hospitality How resilience and teamwork are essential lessons learned from sports that apply to running a coffee shop. Why creating a welcoming atmosphere in a coffee shop is as important as the product itself. Hiring the right people as the crucial focus for building a successful team in hospitality. Developing empathy in leadership to foster a positive work culture and enhance team dynamics. Why continuous improvement is key to success in the hospitality industry. The art of communication and feedback as essential for team development and performance. Balancing food and coffee offerings  The journey of building a business and why you need patience for growth. Links:  https://burrabristol.co.uk/ @burrabristol Related episodes: 472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority 355: Baristas! 6 Essential Qualities to Get Yourself Hired 430 : Embracing “Unreasonable Hospitality” w/ Will Guidara | Thank You NYC + The Welcome Conference 310 : Founder Friday w/ Jelynn Malone and Beverly Magtanong of Mostra Coffee 287 : Learning to Shift your Mind w/ Brian Levenson 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence 301 : Hiring and Training for Excellence 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 you are a manager or leader on shift, or the owner of the cafe, how you spend your time really matters. You have been given authority as a tool to help those you serve and they are counting on you to be organized and purposeful in the use of your time, energy, and focus. Today on Shift Break we are going to be covering some advice for how you can better organize your time so you go from being reactive to proactive and can offer confidence and clarity to your staff and team as a result of having it yourself!  Related Episodes: 489: Tips for Creating a Resilient Cafe 545: Breathing Life Into Your Coffee Shop SHIFT BREAK: Adjusting Our View of Labor Cost SHIFT BREAK: Rest and Meaningful Work Focus on These Areas in the New Year Thankfulness and Giving Energy to the Positive 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