693 episodes

Keys to the Shop is a podcast designed to provide the coffee retail professional, with insights, inspiration, and the tools you will need to grow and advance your coffee career or coffee business. Together we learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about barista work, management, leadership, personal development, and anything else that will help you achieve success.

Keys To The Shop : Equipping Coffee Retail Professionals Chris Deferio

    • Arts
    • 4.9 • 17 Ratings

Keys to the Shop is a podcast designed to provide the coffee retail professional, with insights, inspiration, and the tools you will need to grow and advance your coffee career or coffee business. Together we learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about barista work, management, leadership, personal development, and anything else that will help you achieve success.

    Community as Avoidance

    Community as Avoidance

    Community is an incredibly important part of our industry. In fact it is the number one thing cited by professionals as the main reason they love coffee. Unifying around a common love is so powerful and helps us all become better...or does it? 
    On today's Shift Break we will be talking about how community can often be a way to avoid difficult parts of working together and keep things at a perpetually shallow level of enthusiasm and keep us from making real progress both professionally and industry-wide. 
    Related episodes:
    055 : Personal Growth & Development w/ Jared Truby, Cat & Cloud Coffee 125 : Confidence in Conflict w/ Kwame Christian : A framework for Compassionate Curiosity 165 : The Art of Deep Listening w/ Oscar Trimboli SB: Don't Force Vulnerability SB: The Agreement   Visit our Sponsors!!!
    The best espresso machines in the world!
    www.lamarzoccousa.com
     
    Custom branded mobile apps for your shop!
    www.espressly.co
     
    Subscribe to KTTS
    Follow on IG @KEYSTOTHESHOP
     
     
     

    • 14 min
    392 : Cafe Management and the Importance of Team w/ Justin Duenne of Quills Coffee

    392 : Cafe Management and the Importance of Team w/ Justin Duenne of Quills Coffee

    The journey of a barista often will lead to management. That particular role of leadership in the cafe comes with a host of changes that call on people to not only care for the quality and operations of the cafe, but the people themselves. Today we are going to be talking with Justin Duenne of Quills Coffee, a manager whose journey into the role is marked by a focus on team and the constant goal of providing a great experience for both barista and guest alike. 
    Justin began working in coffee in 2018 with Quills Coffee in Indianapolis. With a passion for coffee and community growing, Justin stepped into a manager role for the Indianapolis shop.  Throughout this time he’s helped Quills Indianapolis step into a new chapter of the company and location. Justin is also an accomplished musician and songwriter.
    In this conversation we will be talking about Justin's jouney into coffee and then into management and the lessons he has learned regarding leadership, and the importance of a great team
    We cover:
    Becoming a barista  Taking on and learning leadership Lessons in teamwork and relying on others Hiring and creating the vibe Delivering a great coffee experience The connection between music performance and management Thankfulness and the importance of perspective  
    Links:
    www.quillscoffee.com
    Justin on Instaram @justinduennemusic
    Justin's music on Spotify
     
    Related Episodes: 
    054 : Founder Friday w/ Nathan Quillo, Quills Coffee 216 : Helping your Customers Brew at Home w/ Brian Beyke , I Brew my own Coffee Podcast 336: A Cafe Leadership Masterclass w/ Selina Viguera of Blue Bottle Coffee 366: A Conversation w/ Chris Baca of Cat and Cloud Coffee  
    Interested in leveling up your coffee shop or setting up 1:1 coaching?
    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
     

    • 44 min
    391 : Founder Friday! w/ Megan Wilson of Spuds Coffee in Ft. Lauderdale, Florida

    391 : Founder Friday! w/ Megan Wilson of Spuds Coffee in Ft. Lauderdale, Florida

    It is Founder Friday and boy is this a wonderful conversation with a wonderful person. You simply cannot underestimate the importance of what an owner brings to a cafe and business. You as a leader have the opportunity to bring meaning, soul, and vision that creates electricity and momentum for your staff and customers. This is exactly what today's Founder Friday guest brings to her cafe and its people. We are talking with Megan Wilson of Spuds Coffee!
    Megan Wilson was born and raised in Jamaica and moved to the United States to attend Johnson and Wales University where she would pursue and achieve a degree in culinary arts and food service management. 
    From a very young age she had a great interest in the kitchen. What began as a passion for baking would blossom and extend to a passion for cooking and coffee. Connecting with people, creativity, and serving her community is what drives her. 
    Recently, Megan opened the doors to her first establishment. Spud’s Coffee. There she and her team  strive to create a space that inspires and motivates others to create, think outside their box and get after that dream. It is firmly rooted in the purest expressions of genuine hospitality. 
    In our conversation we cover her entry into coffee from food service, the harrowing journey through the pandemic to open Spud's and the lessons and experiences she has had through its founding and operation thus far. 
    We discuss:
    History of hospitality and finding coffee The innate desire and mission to serve and care for people Leading and caring for a team Creating an intuitive and welcoming space Overcoming challenges in building the business Pivoting and creating community before open Learning along with your staff  Not letting fear and uncertainty stop you Counting the cost Operating the cafe and resilience Advice for aspiring and existing owners Links:
    www.spudscoffee.com
    Instagram: @spudscoffee
    Related episodes: 
    129 : Founder Friday w/ Casey & Jeremy Miller of The Mudhouse, St. Louis, MO 305 : Founder Friday! w/ Andrew Sinclair of MadLab Coffee, Los Angeles, CA 337: Founder Friday w/ Diana Martinez of Cafe Calle, Los Angeles 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga’s Coffee Roasters  
    Visit our amazing Sponsors!
    www.groundcontrol.coffee
    www.pacficfoodservice.com

    • 1 hr 2 min
    RoR #18 : Expert Tips on Avoiding Tipping w/ Rob Hoos

    RoR #18 : Expert Tips on Avoiding Tipping w/ Rob Hoos

    Even though it is one of the most objectively identifiable defects, the presence of tipping seems to continue to plagues roasters. With the end result ruining an otherwise perfectly roasted coffee, this largely preventable defect deserves special focus.
    In this episode of Rate of Rise we are going to be interviewing the great Rob Hoos who has dedicated a significant amount of his attention through a new downloadable booklet  aptly named "Tipping and It's Avoidance", to helping us mitigate tipping for good. 
    Rob Hoos is a coffee roasting consultant and owner of Hoos Coffee Consulting and Iteration Coffee. Rob is the author of Modulating the Flavor Profile of Coffee and has been a roaster since 2008. He has extensive experience in the specialty coffee industry, including roasting, training, purchasing, and profile evaluation. He is a subject matter expert for the Specialty Coffee Association (SCA) and conducts coffee roasting workshops online and in-person at his lab in Rainier, Oregon.
    In our conversation we cover:
    What is tipping and how is it unique among defects? The impact of tipping on taste What actually causes tipping? The kinds of coffees prone to tip.  Best practices during roasting to catch it happening Steps to avoid or eliminate tipping our roasting Links:
    www.hoos.coffee 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 #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 #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol Visit our sponsor ROAST MAGAZINE and subscribe! 

    • 43 min
    Values At The Heart of KTTS

    Values At The Heart of KTTS

    I am helping my clients establish values all the time. Having a clear understanding of what is important to you and your business is incredibly important because it informs everything you put your hand to. For this show, and in my consulting work, I have my own set of values that have been developing over the course of my career. 
    On today's Shift Break we will be talking about the 4 core values that guide and inspire KTTS, what they mean to me, and how they can also apply to the work you do in your shops. 
    I hope you enjoy!
     
    Related episodes: 
    Scaling Values Bridging the Values-Actions Gap 329 : How to Teach Company Values to Your Staff Who you are vs What you Do 059 : Founder Friday w/ Joshua Boyt, Metronome Coffee  
    Visit our Sponsors!!!
    The best espresso machines in the world!
    www.lamarzoccousa.com
     
    Custom branded mobile apps for your shop!
    www.espressly.co
     
    Subscribe to KTTS
    Follow on IG @KEYSTOTHESHOP
     
     
     
     
     
     
     

    • 16 min
    390 : 7 Ways to be Consciously Competitive

    390 : 7 Ways to be Consciously Competitive

    Being competitive in business is often thought of in the same vein as being aggressive, leading with fear, and creating an us vs them scenario that is antithetical to community. The reality is that while we need to be competitive in order to run successful businesses, we need not do so in a way that alienates. 
    In today's episode you and I will talk about seven way to be what I will call "Consciously Competitive" in order make you business stand out in and become a better version of itself year over year.
    We discuss:
    Making space for staying connected Service and open communication Presence and involvement Well curated menus with fresh rotating options Don’t employ desperation and  Never bad mouth Trends and what they signal Generosity  
    Related episodes:
    Differentiation Takes Time! Customer Loyalty 
    Getting Them In By Getting Out! You are not your Competition
    230 : Making room for Community in your Shop
    181 : Organizational Self-Knowledge Interested in leveling up your coffee shop or setting up 1:1 coaching?
    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
     

    • 38 min

Customer Reviews

4.9 out of 5
17 Ratings

17 Ratings

Kazbi ,

I’m so grateful

What a fantastic resource! Thank you!

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