Keys To The Shop : Equipping Coffee Shop Leaders

This month's Founder Friday has a TON of heart! The story of Heartwood Coffee Roasters is on of perseverance, constance in values, and a deep dependency and connection to amazing people. Today we will be talking with Heartwood founder Jim Sanders who realized the dream of leaving a long and successful but unsatisfying career to do something he was truly passionate and energized by. Coffee. Jim Sanders is the founder, owner, and leader of Heartwood Coffee Roasters - a specialty coffee roasting company based out of North East Ohio. Jim started Heartwood in 2014, all the while maintaining a full-time plumbing career, with the goal of bringing better coffee to the region with a greater sense of hospitality. Heartwood now has two cafes and continues to grow every year, and Jim has managed to transition into running the cafes and roastery full time. In our conversation we will be taking you through the beginning of Jim's unique journey and how he and the business have grown since then. We cover: Getting started in coffee while full time as plumber Growing in the beginning Building online first The first step toward profitability Managing Full time career while building the business Learning leadership and management from past work experiences Hiring an leading people Extreme DIY Having amazing people and trusting Being responsive as an owner Going full time in his business Leveling up quality and operations Growing for the benefit of all Links: https://www.heartwoodroastery.com @heartwoodcoffee Related episodes: 295 : Founder Friday! w/ Justin Shepherd of Spencers Coffee, Bowling Green, KY 204 : Founder Friday w/ Jeff Taylor of PT's Coffee Roasting Co. & Bird Rock Coffee! 156 : Founder Friday w/ Lauren Crabbe, Co-Founder of Andytown Coffee Roasters, San Fransisco 108 : Founder Friday w/ Dorian Bolden of Beyu Caffe in Durham, NC Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com

This time of year I am thinking about what I am thankful for and also I am thinking about how hard it is to enter into thankfulness vs other more accessible emotions and mental states. So much of this, to my mind, has to do with the all consuming nature of a business like coffee. When you own your own business or you are so passionate and invested in your role and place in the industry it can be easy to be always on and never allow yourself to practice thankfulness, reflection, and the resulting prioritization. Today on Shift Break I want to chat with you all about our need to regularly practice thankfulness and prioritize the things in our lives that are integral to who we are as human beings. Related Episodes: 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 008 : Finding Joy in Coffee w/ Nathanael May 111 : Self Care 101: Taking care of yourself while taking care of others Thankfulness : The key to joy in the journey Elevated batch brew and so much more! Ground Control Cyclops Brewer The best espresso machines in the world! www.lamarzoccousa.com

Back in 2018 at a Coffee Fest in Baltimore I had the pleasure of meeting and interviewing Stephen Zinnerman, owner and founder of (along with his wife Natasha) The Coffee Enthusiast: A Brewing Company (TCE). Back when we first met on the show floor, he was just starting TCE and since then they have experienced A LOT of growth both in their family and in the business, especially on the roasting side. Through the challenges, late nights, iterations, and lots of giving and receiving from the specialty coffee community TCE has emerged as a known and established industry presence that promotes connection and great coffee experiences. On top of running TCE Stephen has recently joined the roasting team at Counter Culture Coffee and is also a board member of The Coffee Coalition for Racial Equity Stephen's background outside of coffee is higher education, where he has worked for over 10 years in different areas, from University Housing to Environmental Research & Education. He is a graduate student, studying Environmental Policy & Management with a concentration in Environmental Sustainability. Stephen is one of the most dedicated, hardworking, and (not surprisingly) enthusiastic people you can meet and it has been a pleasure to follow his progress over the years and now to get to have this conversation exploring his journey 3 years later. In this interview we discuss: Starting small and getting feedback Beginning to focus on roasting Learning to listen and serve Creating something to give his kids Continuing to learn and invest in yourself Taking action as an individual Showing appreciation Taking on a commercial coffee roasting position while running TCE The hard work of commercial roasting Advice on how to learn and grow Links: www.tcecoffee.com TCE on Instagram Related Episodes: 079 : Interviews from Coffee Fest Baltimore (First interview w/ Stephen) 149 : Celina Velez, Head Roaster of Merit Coffee in Austin, TX 180 : A Conversation with Rugid Grind Founders, Brian Washington and Averett Barksdale Blog: Who we are and What we do 233 : A Conversation w/ Anthony Ragler, Black and White 232 : Founder Friday w/ Blew Kind of Fanny Lou's Porch Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com

Kat Melheim, a roaster, barista, artist, and creator of Coffee People Zine, shares her journey through the coffee industry. She discusses the crucial tools needed for roasting and how they impact creativity and efficiency. Kat emphasizes the importance of ergonomic tools and communication in fostering a supportive work environment, which enhances both coffee quality and job satisfaction. Her insights on balancing technical skill with artistic expression inspire listeners to cultivate their unique voice in coffee roasting.

In competition we stress about the performance and we practice the skills repeatedly in order to be able to do well on the day. While this approach is needed, there is another approach to preparation that goes deeper and helps ensure that, no mater what you are wanting to do better in (Latte art, management, leadership, etc) you will show up consistently and with minimal stress. Today we will be talking about how we show up at work and in life and how we should approach intentional practice to thrive in our roles. Related episodes: Laziness & the Most Important Decision Study the Rules 243 : Encore Episode! "The Sleepwalking Barista (Owner)" Patience & Passivity : Career Advice for the Long Game 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career Elevated batch brew and so much more! Ground Control Cyclops Brewer The best espresso machines in the world! www.lamarzoccousa.com

Do you feel like you need to be good at everything in order to be a good leader? That is a pretty common thought but the fact is that this way approach to leadership stifles both you and those you lead. Instead we should focus on what qualities will allow us to lead people with different skills than us effectively. Today I want to talk about six things that we develop in succession as leaders in the coffee shop that allow us to lead a variety of people and ourselves sustainably. Related Episodes: 228 : Cracking the Leadership Code w/ Alain Hunkins 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 018: Hiring, Culture, and the Future of your Shop 173 : 5 Areas of Focus for Retailers Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com

Hustle culture teaches us that we should be working pretty much all the time. In order to succeed we need to sacrifice a lot and where the limit is nobody quite knows. What happens too often is we only really start to back off when we burn out but by then it's too late. Recently I was ask by an attendee at Coffee Fest, "How can I get over feeling guilty for taking a day off?" That is a heart breaking question and today on shift break I want to talk with you all about this question and hopefully help anyone of you that might be wondering the same thing. Related Episodes: 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown 111 : Self Care 101: Taking care of yourself while taking care of others 176 : Harnessing Emotions at Work w/ Andrea Hoban of Oji Life Lab Professional Distance (Blog) When Going Above and Beyond Goes too Far 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence Interested in consulting or coaching? Reach out! chris@keystotheshop.com Visit our awesome Sponsors! Elevated batch brew and so much more! Ground Control Cyclops Brewer The best espresso machines in the world! www.lamarzoccousa.com

Training and education is an ongoing process. Not just for those we are training but also for ourselves as trainers and educators. If we adopt the same type of "always learning" mentality we want to see in other, then the way we understand and conduct training will change over time. Today we will be exploring training and education through the career journey of someone who has crafted several training systems in world class coffee bars and talk about what he has learned from the mistakes and successes along the way. I am thrilled to welcome to the show, Michael Phillips, of Blue Bottle Coffee! Michael Phillips has worked in Specialty coffee since 2006 and was a co-founder of LA based Handsome Coffee Roasters before joining Blue Bottle Coffee. Throughout his career he has held Director of training positions at Handsome Coffee, Intelligentsia Coffee and Blue Bottle Coffee. His work at Blue evolved into supporting new cafe openings internationally helping to launch cafes and new markets from Boston and DC to Tokyo and Seoul. He also holds two United States Barista Championship titles from 2009 & 2010 and one World Barista Championship title from 2010. His current role at Blue Bottle Coffee is as the Global Director of Education & Engagement where he focuses on creating consumer facing educational content. In our conversation we cover: Highlights of his completion career The things that shaped his outlook on training When training ideals go too far Importance of realistic and practical expectations How entrepreneurship helped set the stage for a new approach Shaping the training at Blue Bottle The 10/20/70 rule in training Logistics of training across borders and cultures Delegation / Centralized vs localized training Why training is a culture not an event Choosing what to focus on and the limitation of one-on-one training Calibrating your team and building something sustainable Creating a great cafe experience Links: Michael Phillips on Instagram @1shot4theroad Blue bottle Coffee YouTube Related Episodes: 296: Holistic Barista Training w/ David Castillo of Go Get Em Tiger , Los Angeles 191 : Retraining your Staff on new Standards 178 : Training Masterclass w/ Emma Haines of London School of Coffee and Caffeina Consulting 119 : Barista Training Masterclass w/ 2009 WBC Champion, Gwilym Davies Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com

How we think of money and its place in our coffee shop's culture will have huge implications for how your staff either engage or disengage with the success of the store. The first step is to examine our mindset and then connect the metrics to meaningful outcomes. Today on shift break we will chat about how we can shift the conversation around metrics and money from secrecy to celebration. Related episodes: 311 : Why Your Coffee Shop Needs Open Book Management w/ Larry Chase 302 : Data's Roll in the Success of your Shop w/ Mark Calhoun and Jim Strarcev of Perfect Cube 009 : How to Approach Data and Metrics w/ Simon Ouderkirk : Simon shows us how we should be thinking of numbers and their relation to our shops, baristas, and businesses 304 : Inside the Coffee Data Trends Breakout Report w/ Katie Von Der Lieth of the SCA Interested in consulting or coaching? Reach out! chris@keystotheshop.com Visit our awesome Sponsors! Elevated batch brew and so much more! Ground Control Cyclops Brewer The best espresso machines in the world! www.lamarzoccousa.com

Making a decision on an espresso machine can come with a lot of stress and uncertainty. With so many different options, configurations, styles, and promises made by manufactures it is hard to know that you will be happy with what you end up with. On top of that, will it be able to serve the needs of the business? Really it boils down to wants, needs, and the balance of the two. Today we are going to be exploring some very important mindsets to help you make the right decision for your situation with our guest, Chad Little of La Marzocco! Chad Little handles sales and business development in the midwest for La Marzocco USA. In the coffee world Chad has worn many of hats from technician and educator with Counter Culture Coffee, business developer and manager at Ipsento, along with a host of other roles in the world of fine dining and other coffee outfits since the late 90's. For five years Chad was also an owner/operator of an audacious restaurant called Arbor in Logan Square. Professionally Chad enjoys helping people bridge the gap between knowing what they like and knowing what they want; and beyond that helping connect the dots for people who want to make a difference or be part of a solution, but don't know how or where to start. In addition, he uses these skills as an advisory board member for a workforce development and entrepreneurship organization for disadvantaged young people based in Chicago, called Workforce High and Meta 24. In this episode we cover: Early career and finding his guiding values Prioritizing people Serving people through the user experience Listening to the community Common misconceptions of espresso machines Learning the right things to consider Balancing wants and needs Being decisive and a decision matrix Over and under estimation Humility's role and growing intelligently Links: www.lamarzoccousa.com chad@lamarzzoco.com Related episodes: 089 : La Marzocco USA General Manager, Andrew Daday : Leadership, Innovation, service, heritage 042 : Supplying and Selecting Equipment w/ Steve Rhinehart: Prima Coffee 128 : Terry's Top 10 w/ Terry Ziniewicz : Best practices for how not to kill your espresso machine 240 : What to do before your Build your Bar Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com