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Conversation on the real estate market and mortgage industry and the steps to purchasing a home!
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A coffee podcast providing coffee shop owners and leaders, with insights, inspiration, and the tools you need to grow and advance your coffee business or coffee career. We learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about ownership, optimization, profitability, barista work, employee culture, management, scaling, leadership, personal development, and anything else that will help you achieve success in the coffee shop.
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As most of you know, Starbucks has once again coopted a traditional drink and introduced it to their menu as a part of their "Back to Starbucks" campaign. The cortado, a 4 oz espresso and milk drink originating in Spain, has been a staple menu item in specialty coffee for decades. Only now it appears on the Starbucks menu as an 8oz drink. Of course…
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519: The World of Coffee People w/ Ryan Woldt of The Coffee People Podcast
1:00:01
1:00:01
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Many, dare I say, all of us, who fell in love with coffee can trace our beginnings to a moment when something we experienced in the cup surprised us with its depth and character. It was a catalyst that set us off in the pursuit of understanding and experiencing that kind of moment again and again. People are the same. Ubiquitous en mass, until you …
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RoR #31: New Season! Should You Pre-blend Your Green Coffee or Blend Post Roast? w/ Bryant Banker Scannell or Relative Coffee Co.
49:50
Whether it started purely as a quest for efficiency, or as a way to achieve consistency in a blend, pre-blending green coffee is a pretty staple practice for coffee roasters. The alternative, and perhaps original way of blending is the classic post-roast blend whose adherents tout its ability to give them ulitmate control of each coffee and thus be…
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Does this sound familiar? "You should shop here because we are local! ...or we support this cause! ...or we have this association!"? While our identity and associations in the community are beautiful and add depth to what customers might love about you, too often we can use these things as means to solicit support in ways that are as though we are …
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Even with all the conversations and tools available to us around the subject of hospitality, it is easy to engage in the pursuit of it in a way that ends up not resonating and lacks meaning. We can go through the motions, inspired as we are by the example of others, and not see the magic we assumed would follow our efforts. So, what does running a …
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The value proposition of a coffee shop is not a complicated one. Kind service and hospitality in a clean and well organized space serving consistently great coffee. Boooring! At least that what it seems like we must be thinking. Why else would we be so obsessed with the new and novel at the expense of mastering the basics? Today on Shift Break we w…
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The act of creating a space is the core existence of the coffee shop operator. The way we set our minds to the task of serving through selecting colors, textures, material, ingredients, and of course our words and actions. This all creates a singular experience we call a cafe. Today's guest has a deep appreciation for and experience helping people …
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Delegation is a difficult, but necessary part of growing your coffee business. It is critical in helping you grow as well. Delegation of responsibility and authority is a response to the growth of the business that, while promising to expand your organizations capacity to steward that growth, tests your resolve. That is because of what we will call…
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How do you brew great coffee at home? That question is probably one of the most searched and asked questions that has unleashed what seems like a never ending stream of educational platforms, curated lists, videos, and blogs. It is honestly both exciting and overwhelming. The new question might actually be, "how do I make sense of all my options to…
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Let's face it, the look, feel, and functionality of the physical coffee shop will always be an important part of showing hospitality to our guests. The issues we are faced with is one as old as time. We meticulously set up our spaces when we first open, get busy, and then slowly allow them to fall apart. We don't notice it so much because we are bu…
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We are so excited to have our family in this episode! This conversation dives into family, work, and holiday traditions. We share stories about growing up in real estate, balancing work and home life, and the fun (and chaos) of celebrating with loved ones. From holiday memories and Elf on the Shelf antics to career lessons and family support, it’s …
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It's that time of year where we are collectively setting our sights on both the past and the future. What will this next year of 2025 hold for you and your coffee shop? The answer to that question is that your tends to be made up of the things you focus on most. So if we want to increase our chances of experiencing good things, we need to increase …
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SPECIAL! Interviews from Coffee Fest Minneapolis 2024 w/ Jaime Becker-Finn of Makwa Coffee, and Frederick Dubose of SunBean Coffee
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Every Coffee Fest we get to sit down with some very cool presenters to chat about their businesses, area, of expertise, and insights that will help you run a better cafe. The last show of the year took place in Minneapolis, MN and was a wonderful time of sharing, community, and value. Even though my equipment decided (after 8 years of service) to d…
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For this last Founder Friday of 2024 we are featuring a story that I believe really embodies the spirit of entrepreneurship that fuels so many coffee shops. From a cart in the pandemic, to a thriving cafe and catering business, Thrd Coffee, Lead by Raoul Adwan, has shown what is possible when you build with passion and focus. Raoul Adwan is a Chica…
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Labor cost is probably the number one most worried over metric in the cafe. Of course, like any other metric that signifies the health of the business, your labor cost needs to be something you pay attention to and control. But the way many cafes approach labor cost can be akin to sawing off the branch they sit on. Short term gain, long term detrim…
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Music and coffee seem to just go together. If you are into one, the other is not far behind. Both coffee and music inspire and create community that fuel's our lives. Today's guest began his coffee journey as a full time touring musician and was immediately hooked. His journey took him from e-commerce and pop-ups, to now his own brick and mortar st…
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There is no doubt about it, having a training lab is a wonderful asset to have for elevating the quality of your training...until it isn't. Truthfully, much like any tool, it depends on how it is used and whether it is part of a bigger picture. Today on Shift Break we will be talking about the good and the bad of training labs. You don't necessaril…
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Ideas are like green coffee seeds. They are bundles potential cultivated by earnest hands that are then received by others who take them and develop them further. The final rendering of that seed can and does often result in something beautiful. This is how I think of mediums like podcasts, videos, and, of course, books. Today I want to share with …
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Crystal Jacques and Darlene Kemp discuss commercial real estate with expert Don Hines, covering key differences between residential and commercial properties, pricing, financing, and the impact of the pandemic. They explore trends like mixed-use developments, the role of income in property valuation, and the effects of shifting work cultures. The c…
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The title of today's episode sounds like a no brainer, but you may or may not be surprised to know that it is way easier than you think to be this way when traIning baristas. It is not something that we set out to do, but is born from a confluence of insecurities, myopic focus, passion, and assumption. I say this as someone who has certainly lived …
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I feel as though this question is constantly on the mind of owners. It is a question born from a desire to have a well trained staff that makes the quality of the work more consistently great, as well as a desire to be an effective trainer and have the staff "get it" quickly. Throw in a little bit of owner insecurity as they are learning all this s…
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Creating a cafe space is about finding a fitting home for the equipment and people behind the counter who will use it. It is about finding a synthesis, a flow, and a feeling that is functional and remarkable all at once. The life of the business is either helped or hampered by the decisions we make in designing the space. In the many choices and ac…
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One of the beautiful things about working in coffee today is the connectivity that is available to players in the value stream. Those who want to make the biggest difference, both use and innovate better versions of these various avenues for connection to build trusting and generous relationships that bring thriving and understanding. Today's guest…
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509 : Founder Friday! (Special 2 Part Before + After Episode w/ Nic and Krystal Tanaka of Kohiko Coffee House, Sugarland, TX!
1:28:33
1:28:33
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It's Founder Friday! I am so thrilled to feature people who have become friends through getting to know them at coffee vents over the years. They have launched their own coffee house and made something as unique as they are themselves. Nicolas and Krystal Tanaka are siblings and the proud owners of Kohiko Coffee House, located in Sugar Land, Texas.…
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Did you know that, in spite of all the work you do for others, the sacrifices you make to run your business and do what you can for your staff, plus the positive impact on your community, the you are ACTUALLY evil and/or complicit in the demise of coffee and the people in coffee? Well, if you listen to the conversations, articles, and headlines bei…
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508: Fighting Exploitation and Human Trafficking Through Coffee w/ Jenny Barber and Jake Jiron of Talitha Coffee Roasters!
53:21
Coffee brings people together for all sorts of reasons. One of the beautiful ways coffee is used is as a vehicle for change in areas of our world that desperately need it. Nowhere is change more needed than in the realm of human trafficking and exploitation. I am thrilled to talk with a couple of professionals on the front lines of this fight. We a…
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