Keys To The Shop : Equipping Coffee Shop Leaders

It is critical to pay baristas and staff from a place of generosity. We like to say "Pay what you can, not what you can get away with". In many cases though there is a lack of knowledge of how to manage income once it is paid. If we want to pay our staff a living wage then I believe we should also help provide some help on how to manage it. On today's shift break we will be talking about the issue of financial mismanagement of wages and how operators can equip their staff have a healthy view of and handle on their income leading to a better quality of life. Related episodes: 160 : The Smart Way to Approach Money w/ Jill Schlesinger 223 : Building a Financially Resilient Business w/ Andrew Carroll Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

We all want leadership and cafe culture that inspires. Through personal and professional development we can learn how to create an environments where our values and core beliefs are lived out in real time. In spite of the inevitable challenges, set backs, and failures that come with entrepreneurship and leadership, when we bring our true selves to work in good faith with others, magic happens. This is what today's guest, Chris Baca has accomplished at the globally celebrated shop and roastery, Cat and Cloud Coffee. Chris Baca is the co-owner of Cat and Cloud and inspires thousands around the world through his YouTube channel and writing at www.chrisbaca.com where he focuses on finding joy in your work and putting ideas into action. Over two decades he has carved out a consistent people and hospitality focused career where ever he was working. Through the founding and growth of Cat and Cloud he has learned an incredible amount about himself, the nature of cafe leadership, and how to cultivate a culture that truly leaves every person they it touches in a better place. He believes we all have gifts to share, and that the world would be better off if we are brave enough to share those gifts. In our conversation today we dive deep into development, leadership, overcoming challenges, and creating a dynamic culture of clarity and mutuality in the cafe We cover: Developing skills and his career The fear and challenge of leading the first groups of staff The gravity of leadership and urgency about the right thing The reason for starting cat and cloud Empathy and self compassion Living by Values and core beliefs. Communicating clearly Enrollment vs enforcement Finding magic in the mundane Challenging yourself Boss and staff Striving to understand each other Next steps to building a culture of care Links: www.chrisbaca.com www.catandcloud.com Chris on Instagram @realchrisbaca Related episodes: 055 : Personal Growth & Development w/ Jared Truby, Cat & Cloud Coffee 341: How to Think About Success 018: Hiring, Culture, and the Future of your Shop 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 303 : Create Authentic Partnerships w/ Marc Gessler of Cat & Cloud Coffee Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

There has been a lot of publicity around the phrase "Quiet Quitting" in the last few weeks. In short this is explained as employees doing bare minimum and as giving up on their jobs without explicitly quitting. It would be easy to chalk this up to some generational quirk or attribute of the modern age but what is really happening may be deeper. Today on Shift Break we will discuss quiet quitting, what is behind it, and how to move forward together in a way that will reengage both employees and leaders in the coffee shop. Related Episodes: When Going Above and Beyond Goes to Far Specific Expectations and Due Dates Being the Point of Clarity Helping Managers Avoid Burnout Please Clarify: Making sure you and your boss are on the same page Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Coffee is more than just a drink. It is an expression of cultural values and a vehicle through which we experience many different facets of this rich life. No matter where you are from, it is easy to think only of the our own way of enjoying coffee and then to never really explore how deeply rooted and significant coffee is around the world in cultures different from our own. Well today we are going to balance the scales a bit and broaden our worldview of coffee by talking with the author of a new book all about global coffee culture, Lani Kingston! Lani Kingston is a food consultant, author, and founder of F&B agency, Four Seasons of Food. Her first book, How to Make Coffee: The Science Behind the Bean, was released to international acclaim in 2015 and has since been translated into several languages. Her third book on coffee, Spill The Beans: Global Coffee Culture was released by international publisher gestalten in February 2022. Lani has written extensively about food and drink for varied publications and developed F&B products and brands around the world. Armed with a Masters in Food Studies, a Masters in Education, pastry chef, and barista qualifications, she's spent the last 15 years working the breadth of the industry: she helped set up and ran the European offshoot of MAST Chocolate; led a food-waste-powered cooking school in Australia; set up a coffee company in Singapore; and worked with renowned chef Dan Barber at his prestigious farm-to-table upstate New York restaurant Blue Hill at Stone Barns. You can follow her adventures in food and coffee on Instagram @lanikingston, read more about her work at lanikingston.com, or get help with your f&b business at fourseasonsoffood.com. In our conversation with Lani we will explore how her experiences in writing, the culinary world, and coffee have influenced and shaped her pursuit of giving readers not just information about coffee, but an understanding of it through exploring its meaning and the story of its expressions globally. We cover: Initial career and experiences in the food industry Discovering coffee through writing Immersion into the culture of coffee Writing t give understanding Exploring global coffee culture Unfurling the true coffee story and inspiring wonder Expanding our view of what good coffee is How culture and history deepens our understanding Allowing your understanding of culture to evolve Favorite recipes from the book Links: www.Fourseasonsoffood.com Lani on Instagram @lanikingston Related episodes: 022 : Founder Friday w/ Colin Harmon of 3fe Coffee, Dublin Ireland & Author of the new book, "What I know About Running Coffee Shops" 349 : Talking About 21st Century Coffee w/ Kenneth Davids 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 198 : The Evolution of the Coffee Shop w/ Prof. Jonathan Morris 196 : Understanding Customer Preferences w/ Peter Giuliano Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

I am so excited for this month's Founder Friday! Today we are talking with someone who has not only taken a passion and turned it into a thriving business that serves her community and culture with excellence, but has done so in the face of cultural challenges that, as a woman in Saudi Arabia, forced her to be creative in this pursuit. We are talking with the founder of Hjeen Coffee, in Saudi Arabia, Sarah Alakeel! Sarah has been trained in and worked as a manager and founder of tech and e-commerce businesses before she discovered coffee and started her blog www.hjeen.com in 2016. The passion that she developed for coffee mixed with her business savvy came together to created what Hjeen is now, a growing and bustling roastery and wholesale business as well as with two cafes. Sarah has been making waves in coffee for a while now and in our conversation with Sarah we will get to hear her story and how she has grown this business and the lessons she has learned along the path. We cover: First taste of great coffee Beginning in the business of coffee Breaking cultural barriers as a woman Accommodating tradition while introducing new ways Establishing a system to serve a variety of tastes Knowing what trends and tools are right for your customers Enjoying the journey Challenges of ownership Hiring the right employees for your culture Embracing the management roles of ownership Related Episodes: 338: A Conversation w/ Martell Mason of The Sepia Coffee Project, Detroit, Michigan 131 : The Strong Women of Coffee w/ Laura Gonzalez 203 : Empowering Women in Business w/ Katherine Knapke 171 : Founder Friday w/ Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com

One of the most common complaints I hear from owners and managers is related to staff not following policies of the shop. In many cases it is not just a simple mistake but a habitual ignoring of directives. Obviously this kind of thing spreads to other staff and you wind up with a situation where now the culture is combative and try as you might to give chances and show understanding, nothing seems to change. Today on Shift Break we will be talking about this very common, and very unnecessary problem, and why backing up your policies is a must if you want to have consistency and a healthy culture in shop. Related episodes: 123 : The 10 Essentials of a Barista Manual 330 : Establishing Systems in Your Coffee Shop 301 : Hiring and Training for Excellence When Patience is not a Virtue Passive-Aggressive Management Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

Working in a coffee bar means working in close quarters with your fellow baristas, managers, and owners. In this daily work we will eventually begin to feel the tension and start to wonder about how we can set boundaries for ourselves so we can continue to work and still take care of ourselves. The subject of boundaries may be ruminated on but we often do not have a framework to help us organize our values, collect our thoughts, and actually take the first step in communicating with others. Today I am thrilled to welcome back to the show frequent guest, Tom Henschel, who will guide us through how to accomplish all this and more. Tom Henschel is an expert in workplace communications and executive development. Over the past 25 years, he has helped hundreds of senior leaders achieve The Look & Sound of Leadership.TM His expertise as a communications coach has taken him into executive offices at companies such as Amgen, CitiGroup, Cedars Sinai Medical Center, City of Hope, Dole, HP, Intuit, Mattel, Raytheon, Sony Pictures, Toyota and Warner Bros. In addition to coaching executives, Tom facilitates team events and delivers highly interactive trainings in the areas of effective communications, presentation, and influence skills. Tom's popular podcast, The Look & Sound of Leadership, airing since 2008, is consistently cited as "What's Hot" in the business podcasts on iTunes. Tom is a delightful persona and deeply wise coach and his insight on boundaries here on KTTS will add a ton of value to you and your buisness. We cover: What are boundaries? Why do we not set them? The risk of not setting boundaries Spectrum of boundaries Preparing, thoughtfulness, and communicating Self care and weighing options Getting over upsetting others What is our responsibility Corporate vs personal Incremental thinking First steps to take in setting boundaries Links and Resources: www.essentialcomm.com PDF for setting boundaries Related Episodes: 052 : Solving Coworker Conflict w/ Tom Henschel 104 : How to Deliver Difficult Feedback w/ Tom Henschel 334 : How to Approach Deescalation w/ Melissa Tucker of Mind Over Matters and Pathways to Peace 221 : Building your People Program w/ HR Consultant Dana Goodwin 165 : The Art of Deep Listening w/ Oscar Trimboli 259 : Solving Toxic Customer Service Culture 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence Shift Break: The Agreement Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

As we all experience increased costs in the coffee shop the cost of our drinks and products will also need to increase. The major worry that many of us have is how customers will respond to this. On today's Shift Break we will talk about how customer experience has replaced coffee quality as the main deciding factor for whether a guest will accept higher cost and how we can facilitate this increase to our experiential value. Related episodes: 307 : 10 Simple ways to Level Up your Coffee Shop 356 : 5 Barriers to Progress in Your Coffee Shop Spiders Fix the Small Stuff! : Management, Morale, Coffee Bar Culture 045 : Simple, Powerful Hospitality w/ Philip Turner Reach out for one-on-one consulting and coaching! Book a 90 minute consulting Call now! Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Visit these amazing sponsors! The best espresso machines in the world! www.lamarzoccousa.com Custom branded mobile apps for your shop! www.espressly.co

How you run things in the beginning of your cafe business cannot remain the same as you get busier and grow over the years. Many shops rely on what they have always done when confronting new challenges brought on by growth and the business of success. In the end, if you don't iterate and evolve your approach you will add needless stress, drop the ball, and miss out on the joy a growing business properly managed brings. Today you and I get to talk about some keys to successfully handling the changes a new and growing business goes through so that you can enjoy the ride instead of being taken for one. We cover: Amping up communication Role clarity Pay scale Identity and delegation Caring for staff and managers Pre-emptive problem solving Related episodes and links: Communicate, Duplicate, Repeat : Key habits that make information stick Don't Just Do It! : Delegation, Burnout, facilitating skills development, mistakes coffee shop managers make, teaching and coaching for future return 267 : The Power of Delegation 248 : The 5 Elements of Resourcing your Team Systems as Care Interested in consulting? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com

How our coffee gets to us after purchase can sometimes be a confusing thing. These days, with global supply chain issues abounding, the need to understand, track, and finesse all aspects of logistics is at an all time high. One of the main areas to be aware of is LTL freight as well and planning for any issues that may come up as your coffee moves from farm to forklift. This episode of RoR from Roast Magazine is designed to help us wrap our heads around LTL freight and the other issues of shipping that impact our roasteries as we talk with Evan Gilman of Royal Coffee. Evan Gilman is an avid generalist and coffee lover. His 20 years in the coffee industry have taken him from barista, to trainer, to Q Arabica Grader, Q Assistant Instructor, and SCA-Licensed AST. Evan spent time in Southeast Asia getting to know the specialty coffee supply chain, from Sumatra, Bali, Flores, and Sulawesi in Indonesia, to Northern Luzon in the Philippines. His passions range from Balinese gamelan to heavy metal, from photography to communications design, and from baking to brewing. As Creative Director at The Crown: Royal Coffee Lab & Tasting Room, he manages community events and outreach, and curates the Gallery at The Crown. He is also the chief editor of the blog at royalcoffee.com, and curator of the Gallery at The Crown. In our conversation we cover: Ltl freight and your responsibility Managing logistics Tracking your coffee Developing relationships Hospitality ot vendors Contingency planning Managing your time to stay connected working with importers vs importing yourself Rate expectations Claims and planning for problems Subscribe to Roast Magazine! Use code "ROR" to get $5 off Links: www.royalcoffee.com www.roastmagazine.com Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind" RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #12 : Inside Coffee Packaging w/ Ever Meister RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert