5THWAVE - The Business of Coffee and Hospitality

The hospitality industry is experiencing one of the biggest staffing shortages in living memory. We covered the scale of the issue in a July 2021 episode and today, we’re returning to the topic to explore the solutions independent operators are trialling to attract and retain staff in the current climate.In this episode, we speak to small business owners from the UK and Europe and a tech-based recruitment start-up to hear how they are tackling this issue. Peter Dore-Smith, Founder of London’s iconic café brand Kaffeine, outlines his framework for hiring talent and ensuring staff are able to enjoy a good work life balance. Marian Plajdicko, Owner of Berlin-based Happy Baristas, shares how he’s pivoted his recruitment strategy and new approaches for targeting potential employees.Shelagh Ryan and Jo Mason, Co-founder and Operational Director, Lantana, discuss the new normal and improving working conditions for hospitality staff.Karina Coen, Managing Director of Hospitality Operations at Stint, shares how her start-up company is helping hospitality businesses address staffing pain points and nurture their core team of skilled workers.Read more from Peter Dore-Smith's blog 'Kaffeine Alumni: 12 Years of Legends' here.Credits music: "Summer Blue" by Iris Lune for the Coffee Music ProjectSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Fresh from Le Paris Café Festival last week, today we’re putting the spotlight on the French capital and diving into the past, present and future of the rapidly changing specialty coffee scene across France.In conversations with influential coffee operators, major roasters and suppliers, we explore the shift in consumer demand for high-quality coffee and the impact Covid-19 has had on French drinking habits and Parisian coffee culture.Michael McCauley, Coffee Quality & Training Director, Cafés Richard, gives us a perspective on how the French coffee scene has evolved in the last 30 years.Tom Clark, Co-founder & CEO, Coutume shares the impact of Covid-19 on the Parisian coffee shop market and the challenges operators are facing today.Sandra Bouckenooghe, ambassador for La Marzocco France, discusses the new generation of specialty coffee professionals and what’s next for the French coffee scene.Credits music: "Paris" by Bandits on the Run, winners of the Coffee Music Project 2017.Subscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

In the third episode of our mini-series on environmental sustainability across the coffee industry, we’re shifting the focus to carbon reduction in coffee roasteries. In conversations with a leading academic, an electric roaster manufacturer, and coffee roasters, large and small, we unpack where carbon is generated once green coffee leaves the farm and how coffee roasters can make their operations as sustainable as possible.Mark Maslin, Professor of Earth Systems Science at University College London provides an overview of the life cycle of a cup of coffee and where carbon is generated across the supply chain.Grayson Caldwell, Head of Sustainability, Bellwether Coffee, discusses the urgent need to electrify coffee roasting and the environmental benefits vs. traditional gas roasting.Ewan Reid, Managing Director, Matthew Algie, shares how his business is tackling the challenges of carbon production in large-scale roasting operations.Bengt Ove Hagen, Production Director, Joh. Johannson Kaffe shares how his team designed a brand new eco-focused roasting facility and their ambitions to become one of the world’s most sustainable coffee roasters.Read more on Bellwether’s annual sustainability report here. Credits music: “Rage” by Kate Klein in association with the Coffee Music ProjectSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Today on the podcast we’re speaking with leading investors and experienced entrepreneurs to lift the lid on the world of mergers, acquisitions, and investment in the coffee space. What does a great hospitality business look like from the perspective of an investor? In what circumstances should you merge your business with another? What type of investor should you be looking for and who should you avoid? To help us answer these big questions, we speak with Henry McGovern, co-founder of McWin Investments – a recent investor in GAIL's Bakery, Nils Erichsen former Founding Partner of HEMRO Group and now CEO of Wave Investments, and David Abrahamovitch, CEO of Grind, to get their advice on building a successful coffee business and attracting investment.Credits music: RTime by 1403 in association with the Coffee Music ProjectSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

In the second part of our mini-series exploring eco-sustainability across the coffee industry, we turn the spotlight on carbon generation in the coffee shop.In conversations with a café consultant and leading operators from Los Angeles, London and Singapore, we uncover exactly where and when carbon is being generated in coffee shops, what contributes the highest emissions in the store, and ask what owners can do to reduce their carbon footprint. Tim Ridley, Founder, United Baristas, provides a framework for understanding the carbon footprint of a cup of coffee and what that means for cafe owners.Zayde Naquib, CEO of Bar Nine, and Ten, discusses his approach to reducing waste and carbon emissions at his ecologically progressive cafes in Los Angeles.Lizzie Gurr, COO, Hasbean and Ozone Coffee, shares the ways her team are tackling their carbon footprint and their commitments to whole-cycle cooking.Pamela Chng, Founder, Bettr Group in Singapore, discusses the challenges of balancing business needs with the need to reduce the carbon footprint of cafes.Read more of United Barista's resources on reducing carbon emissions at unitedbaristas.com/CO2 Credits music: California Sky by Chanel Yates in association with The Coffee Music ProjectSubscribe to 5THWAVE on Instagram @5thWaveCoffee and tell us what topics you'd like to hear

Today we’re bringing you a very special episode in anticipation of the 10th anniversary of the La Marzocco True Artisan Café at the London Coffee Festival taking place later this month.Industry legend Paul Kelly, General Manager of La Marzocco UK & Ireland, joins Jeffrey Young in the studio to explore the specialty coffee trends that have changed the face of coffee culture over the last decade, the turbulence of the Covid-era, and the bright future that lies ahead for our industry.Credits music: SENDME by Bobbie Harvey, winner of the Coffee Music Project 2021 summer edition.Get in touch and tell us what topics you'd like to hear by visiting www.worldcoffeeportal.com/5THWAVE/Podcast 

Kicking off a new series on the podcast exploring ecological sustainability across the coffee supply chain, we’re examining the environmental impact of coffee farming at origin.Finding solutions to the complicated problems caused by the climate crisis is vital to the future viability of coffee, and the planet. Throughout series, we’ll uncover how the coffee industry is responding to these challenges, showcase best practices and offer a glimpse into the future.In this episode, we speak with coffee growers, traders, and retailers, to address key ecological issues at origin and ask, what do coffee farmers need from coffee retailers to support their environmental initiatives?Katie Carguilo, Western Coffee Manager, Counter Culture Coffee, highlights how environmental sustainability is directly tied to farmer economics and the prices they earn.Diego Robelo, General Manager at Aquiares Estate Coffee, shares the sustainable agroforestry systems at his coffee farm and the importance of environmentally focused certifications.Carlos Ortiz, Volcafe Way Manager at Volcafe, discusses the connection between commercial and environmental needs of coffee roasters and the potential for green credits for coffee farmers.Credits music: Hot Coffee by Say No More ft Nutty P. in association with the Coffee Music ProjectGet in touch and tell us what topics you'd like to hear by visiting www.worldcoffeeportal.com/5THWAVE/Podcast 

Today we’re exploring the importance of the general manager in café operations and unpacking how this pivotal role can mean the difference between hospitality businesses operating at a loss or at a profit. In conversations with experienced operators and a leading management academic, we ask what general managers need from owner operators to thrive and deliver financial success and how to engage and retain these star employees.Christopher Muller PhD, author of the ground-breaking book: “The Leader of Managers”, shares some of the management models that have helped transform the role of the GM in hospitality, and highlights the importance of adequately incentivising these key members of staff.Tim Ridley, founder of United Baristas, speaks about the importance of treating general managers with compassion and investing time to build a nurturing workplace culture.Lizzie Gurr, Chief Operating Officer of Ozone Coffee Roasters and Hasbean, shares the key qualities she looks for when hiring operational managers across her businesses.Credits music: Fumes by Richard James, Winner of the Coffee Music Project 2019For more on Christopher Muller’s management research, pick up a copy of his book “The Leader of Managers”Get in touch and tell us what topics you'd like to hear by visiting www.worldcoffeeportal.com/5THWAVE/Podcast 

On the podcast this week, we’re embracing the spirit of summer and diving into the world of wine to explore its parallels with coffee.The wine industry is often considered ahead of the curve compared to coffee, but is that always the case? In conversations with leading wine and coffee experts, we explore the history and influence of these two worlds to offer a deeper understanding of the wine market and how to maximise its potential in coffee businesses.Morten Scholer, coffee and wine author provides a broad overview of the similarities and differences between these two industries.Phil Barnet, Sales Manager at Les Caves de Pyrene, discusses the dramatic shifts in the consumption and production of wine in the past three decades.Robert Robinson, Co-founder of Notes Coffee Roasters, shares how his hospitality venues deliver a quality coffee offering during the day and an equally-good wine experience by night.For a detailed comparison of the coffee and wine industries, pick up a copy of Morten Scholer’s book – Coffee and Wine: Two Worlds Compared.Credits music: Summer Night Vibes by Ellie Harris for the Coffee Music ProjectGet in touch and tell us what topics you'd like to hear by visiting www.worldcoffeeportal.com/5THWAVE/Podcast 

On the podcast today we examine the staffing crisis affecting hospitality businesses globally and the impact Covid-19 and Brexit has had on the hiring landscape. In conversations with trade representatives and leading operators from London and New York, we explore the long-term challenges of developing meaningful careers within the hospitality space and solutions for attracting and retaining the brightest talent.Tony Sophoclides, Strategic Affairs Director for the trade association UKHospitality, provides a macro overview on the current staff shortages felt across the UK.Jessica Worden, Head of Coffee, GAIL’s, highlights the importance of being clear about your values and hiring people who embrace your vision.Jonathan Rubinstein, CEO, Joe Coffee, shares how his company navigated the sudden impact of Covid-19 and the staff shortages experienced on re-opening.We also hear from Freddie Speed, a restaurant general manager who has recently taken a pause from the industry, who gives insight on why a number of hospitality professionals are now considering alternative careers. Credits music: New York Makes Me Cry by Abrielle Scharff, a former finalist for the Coffee Music Project NYC.Get in touch and tell us what topics you'd like to hear by visiting www.worldcoffeeportal.com/5THWAVE/Podcast