Keys To The Shop : Equipping Coffee Shop Leaders

The sheer number of things we need to focus on in small business is overwhelming. Amidst the sea of tips, tricks, and tools we know we "should" utilize there are a few things that are absolute musts. Today we are going to hear from one of the world's leading voices in running a successful small business, Henry Lopez. Henry has over 35 years of diverse business experience, including successful careers in the information technology industry, sales, sales training and business ownership. He is currently the Managing Partner of Levante Business Group (supporting entrepreneurs and small business owners and producers of The How of Business podcast), co-owner of iTopIt (a self-serve frozen desserts restaurant in Colorado Springs), co-owner of L3 Destinations (a Travel Agency co-founded with his wife), and a minority partner and investor in Office Evolution of Plantation (an executive suites and co-working business center franchise location). Henry currently resides in a suburb of Dallas, Texas with his wife Pam. He has been directly involved in over 11 different small businesses since purchasing his first business in 1991. He has developed and launched his own businesses, and has bought and sold businesses as well. Henry also serves as a volunteer SCORE Mentor. In this conversation Henry lays out the 5 things he believes are absolutely essential for a small business to do in order to have the best chance at thriving. We dive into the details of each one and let me tell you, there is a LOT of great insights that result form this interview. We discuss: Systems and delegation Working on not in your business Keeping systems simple Hiring for the benefit of your businesses future Empowering staff Managing your money Prioritizing your profit The business owners mindset Taking action boldly Enjoying the journey Redefining what success and happiness Links: www.thehowofbusiness.com Facebook: TheHOBPodcast LinkedIn YouTube Related episodes: 184 : Making Great Business Decisions w/ Dave Stachowiak 211 : Straight Talk from the Retail Doctor, Bob Phibbs 223 : Building a Financially Resilient Business w/ Andrew Carroll The BEST in commercial coffee equipment! www.prima-coffee.com/keys Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service

We are back! Stories from the Ground is a series of interviews that are designed to give you insights and guidance on how to thrive in the midst of the COVID crisis by hearing from amazing cafe owners and learning from their stories and experiences dealing with the shutdowns, caring for their staff, serving their customers, and keeping their businesses going. In this second installment of Stories from the Ground we are going to be talking with the owner of the amazing 392 Caffe, Jay Sanders! 392 Caffe was established in 2011, in Clinton, IA. The concept was conceived in/for Hollywood, CA by Jay & Jenna as they compared coffee shop visit notes in attempts to derive the "perfect" coffee shop setting. Two very different coffee shop consumers, individually they were seeking aspects of the coffee shop experience they'd have to create... namely, outgoing/engaging hospitality, upbeat vibes, a consultative sales - style ordering process, and an intangible takeaway of a new real-life relationship. 392 has become a brand that stands for love, inclusivity, and community. They challenge their customers to aspire to greatness and "Be the Light" through art in their cafes. They understand that a growing/thriving community is their only chance for long-term growth/success, so they give-to/nurture/feed it constantly. One of their slogans, #DrinkBetterCoffee challenges people to find a better product, but also leans on the underlying message to aspire for greatness in all you do. I love this conversation with Jay. His intense passion for his team and the mission of their business is inspiring and is a great example of what it looks like to put values into action even in challenging circumstances! Enjoy! * IMPORTANT! Be sure to down load the "Take Aways" for this episode at the link below! "Stories from the Ground" is brought to you by Ground Control. Visit them to learn more about their amazing Cyclops Brewer. www.Vogacoffee.com Download the "Take Aways" from this episode. A PDF of all the takeaways and major points made by our guest! Visit 392 Caffe's Website Instagram

When we onboard new baristas we usually schedule them for a "Shadow Shift". he intent is that they are to learn the ropes, observe and absorb how things are done, which will help prepare them for work on the bar. That's the hope. In reality it often turns out to be chaotic, stressful, and produces more confusion than clarity. Today we will be discussing how to approach the shadow shift with what I call "Structured Shadow Shifts" and how they can deliver the amazing value for you and the new hire. Related Episodes: 172 : Why Tracking Performance is a Must! 235 : 4 Tips for Training your Staff Your Employee Handbook is Worthless Need consulting or coaching? Let's talk Chris@keystotheshop.com Elevated batch brew and so much more! Ground Control Cyclops Brewer Solid, cafe quality espresso for an accessible price: www.flairespresso.com

Whether you employ in-house techs or you need to work with outside coffee tech services, today's episode is a must listen! The cafe is a complex mix of many different professional relationships. The relationship between a shop and the coffee tech can be a tense one because it is centered around emergencies. In order to work well with the techs we hire, led our in-house techs, and serve our wholesale clients tech needs well, we need to explore the realities and perspectives of both parties. Today we are going to be talking with Hylan Joseph of Espresso Partners and the SCA's Coffee Technicians Guild. Hylan Joseph is West Coast Service Manager for Espresso Partners. He is also one of the founders and current chairs for the Coffee Technicians Guild through the Specialty Coffee Association. Hylan's career in coffee started in San Francisco in 1985 at a small café named the Blue Parrot Café. He was a dishwasher and training barista. For the last 16 years he has worked as a service operations manager serving both large and small customers through Espresso Partners. Through the Coffee Technician Guild, he wants to show baristas, store managers and people passionate about coffee that there can be career for them beyond the café. In this episode we will cover: Managing owner expectations Common issues in the field Mindsets under pressure Practicing hospitality as a tech Having your techs represent you brand well Service agreements Curating culture through subcontractors What does it mean to be "professional" How to communicate Choosing / hiring a tech that fits your needs Being detailed and keeping records Links: Espresso Partners Coffee Technicians Guild Related episodes: 076 : Talking Tech! w/ Tom Ritz of Workhorse Customs : Best Practices for Machine Maintenance 128 : Terry's Top 10 w/ Terry Ziniewicz : Best practices for how not to kill your espresso machine 197 : Getting the most from your Equipment w/ Melissa Vaiden of Counter Culture Coffee 175 : How to Keep your Cool : A Fridge, Cooler, and Ice Machine Masterclass w/ Luke Peterson of The Maintenance Department! The BEST in commercial coffee equipment! www.prima-coffee.com/keys Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service

Stories from the Ground is a series of episodes that are designed to give you insights and guidance on how to thrive in the midst of the COVID crisis by hearing from amazing cafe owners and learning from their stories and experiences dealing with the shutdowns, caring for their staff, serving their customers, and keeping their businesses going. In our first installment of Stories from the Ground we are going to be talking with the owner of the award winning Sump Coffee, Scott Carey. Scott gives us a very vulnerable look into the life and thoughts of an owner in the middle of the biggest challenge most of us have ever faced. We learn about Sump's beginnings then dive into how Scott and his team experienced and are still experiencing the crisis and what tools, measures, and tactics they have used to continue their day-to-day. There is a lot of great wisdom here and I hope you are equipped and encouraged by it! Be sure to down load the "Spec Sheet" for this episode at the link below! "Stories from the Ground" is brought to you by Ground Control. Visit them to learn more about their amazing Cyclops Brewer. www.Vogacoffee.com Download the "Take Aways" from this episode. A PDF of all the takeaways and major points made by our guest! Visit Sump Coffee's Website Instagram

Hiring is already a daunting process. There is a lot at stake for both the employer and prospective employee. That said, we tend to find ways to make make it harder to find the right person than it has to be. In today's Shift Break we will be going into what I believe is the #1 mistake I and lots of other have made while interviewing people and how to do the opposite. Related episodes: 018: Hiring, Culture, and the Future of your Shop 165 : The Art of Deep Listening w/ Oscar Trimboli My Favorite Interview Question The Right People? Elevated batch brew and so much more! Ground Control Cyclops Brewer Solid, cafe quality espresso for an accessible price: www.flairespresso.com

There are a ton of opportunities to create resiliency and a better normal through how we approach out our mindset, leadership, staff, business, and customers. As the COVID crisis is still upon us, the question remains, "What happens after this?" In today's epiodes I am presenting something I presented to the SCA on Post-COVID Coffee and outlining various areas and opportunities we have to improve and come out better than before. Preparation is key and viewing this time as an opportunity is essential. Some of the things we will cover are: Vulnerability and trust Crisis as an amplifier Building future proof operations Creating a positive culture Retaining emotional connections Don't forget about mutual empathy Rebooting your systems And a lot more... Links: 223 : Building a Financially Resilient Business w/ Andrew Carroll 232 : Rebuilding your Staff with Excellence w/ Dave Stachowiak All COVID-19 Focus and Relevant Episodes: On a Resilient Coffee Community Hope in Difficult Times w/ Kathy Turiano General Guidance on Talking with Banks and Landlords w/ Marshall Fuss, Attorney at Law Erica Escalante, The Arrow Coffeehouse Karl Purdy, Coffee Angel in Dublin, Ireland The Future of Retail w/ Doug Stephens Impact on the Supply Chain w/ Ricardo Pereira, COO, Ally Coffee Straight Talk for Coffee Retailers w/ The Retail Doctor, Bob Phibbs Jonathan Pascual of Taproom Coffee and Beer, Atlanta, GA Refining your Leadership and Systems in a Crisis Shift Break: Development in a Crisis Shift Break: Grace and Hight Standards Shift Break: Keep or Throw Away Maxwell Mooney, Narrative Coffee The BEST in commercial coffee equipment! www.prima-coffee.com/keys Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service

"The little cafe, with a big heart." These words were spoken by Curtis Herrera who, along with his wife Miel, own Cafe Corazon in Kansas City, MO. Cafe Corazon is vibrant homage to Miel and Curtis' Latin roots (Argentina and Mexico respectively) and in the last year it has been open has quickly garnered praise for their warm hospitality, traditional drink including a wide selection of Yerba-mate, and their dedication to showcasing their culture in everything they set their hand to. In our conversation today we will hear their story and the passion and challenges that went into creating this unique space, the lessons they have learned, and their advice to others in the industry. Cafe Corazon is the epitome of authenticity and a fine example of what the future of the cafe space can look like when we celebrate our diversity and dedicate ourself to serving our communities while being true to ourselves all along the way. We discuss: Creating a safe place for the latin community Educating on culture Overcoming hurdles as minorities Staying true to your roots Building a traditional and creative menu Experiencing the hurdles of racism Hiring and training Growing as coffee professionals Eliminating pretension Dealing with COVID Links: http://cafecorazonkc.com Instagram Related Episodes: 097 : Founder Friday w/ Erica Escalante of The Arrow Coffeehouse 232 : Founder Friday w/ Blew Kind of Fanny Lou's Porch 225: Encore Founder Friday! Dorian Bolden of Beyu Caffe, Durham, NC 199 : Founder Friday w/ Mario Jimenez of Banana Dang Coffee, Oceanside, CA 171 : Founder Friday w/ Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India The BEST in commercial coffee equipment! www.prima-coffee.com/keys Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service

" Hey! Did you see what so-and-so is doing?" "Oh! look at what _______ is starting to sell?" It's comments like these that are often a sign that we are a bit too obsessed with our competition. What do we gain from this preoccupation? Not much. What do we lose? A lot. Today we will be talking about how you are not your competition and a healthy way to work toward betterment. Related Episodes: 046 : Death by Comparison : How we practice it and ways to avoid getting caught up in it Your Peers are not your Customers Elevated batch brew and so much more! Ground Control Cyclops Brewer Solid, cafe quality espresso for an accessible price: www.flairespresso.com

How do you ensure that what you teach in training is effective for both the employee and the business? Well, there are many different elements but amongst those element are four foundational mindsets and practices that serve to hold everything together. Today we are going to be exploring how focusing on minimum viable skills, patience, real-life training, and tracking/follow-up will completely transform your training program and build better baristas. Related episodes: 025 : Mastering the Art of Training w/ Dave Stachowiak : Coaching, Leadership, education , and how to communicate your coffee and barista knowledge so it sticks 191 : Retraining your Staff on new Standards 178 : Training Masterclass w/ Emma Haines of London School of Coffee and Caffeina Consulting 130 : Anne Nylander | Training Principles for Specialty Coffee Professionals 053 : Training, Trust, and Community w/ Reggie Elliott Drink Drills! : Guidelines for using this powerful training tool in the coffee shop to get baristas ready for anything The BEST in commercial coffee equipment! www.prima-coffee.com/keys Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service