Keys To The Shop : Equipping Coffee Shop Leaders

Chris Deferio
  • 4.8 (255)
  • Food
  • Updated Semiweekly

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.

  1. 1d ago

    613: Challenges and Opportunities in Changing the Industry w/ Writer Sarah Charles of Underscore Communication

    Today we have access to information about the world of coffee that is unprecedented. At times it can be overwhelming to consider all the areas of the coffee industry that need fixing while we also work daily to care for those we have immediately with us. The trick is to tune into sources that convey not just the reality of the problem, but can also feature stories that showcase hope as we work to make progress. Today we get talk with someone whose work in writing about coffee has helped countless people grapple with and take steps to address our industry's most pressing issues. Sarah Charles is the founder of Underscore Communications, former Editor of Coffee Intelligence, and Senior Communications Officer at the International Trade Centre (ITC/WTO agency). A principal author of the ITC Coffee Guide 4th Edition, she writes for print and online publications and produces industry reports and books covering coffee trends, trade, and development. Her work makes sense of the world's messiest systems – climate, trade, culture, food – through sharp storytelling, fresh angles, and analysis. She holds an MSc in Sustainable Development from SOAS, University of London and is a founding member of the Greek IWCA chapter.  Today we will discuss: Sarah's start in coffee writing Romanticism vs. Reality in Coffee The Impact of Writing on the Coffee Industry Navigating Challenges and Finding Inspiration Hopeful Futures for Coffee Farmers The Power of Necessity in Innovation Community and Connection in Business Hopeful Trends from China's producing Community Knowledge as Leverage in Coffee Trade The Impact of Consolidation on Specialty Coffee Balancing Ethics and Profit in Business Links: https://www.instagram.com/unprincipledwriter/ LinkedIn: https://www.linkedin.com/in/sarah-e-charles/ https://iwcagreece.org/ https://www.intracen.org/resources/publications/the-coffee-guide-fourth-edition   KEYS TO THE SHOP OFFERS CONSULTING + COACHING If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:  451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 602: Renata Henderson | Cxffeeblack | Putting The Heart Back Into Coffee 560: Bio-Innovation and Securing the Future for Coffee Farmers and Their Land w/ Felipe Sardi of La Palma y El Tucan 510: Advancing Equity in Farmer-Consumer Relationships w/ Ethiopia's Beamlak Bekele! Sustainability Series #1 : The Farm

    1 hr

  2. 6d ago

    SHIFT BREAK! Getting The Hint From Your Customers

    Sometimes we hope against hope that we can eventually win the customer over to that one flavor, those later hours of your cafe,  or the new menu item that the internet said was a sure-fire winner. Whether it is our own pride or some other reason, we can hang on to things a bit too long and damage our business in the process.  Today on Shift Break we will be talking about the signals your customers are sending you regarding your coffee shops hours, menu etc and how we can get the hint, get over our stubbornness, and free ourselves to make discussions informed from the conversation we have with our community.    Sign up for 1:1 CONSULTING AND COACHING If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min    Related episodes: The Conversational Reality of Your Business : Thought on how to approach creative projects in the new year SHIFT BREAK: Embracing Problems as Blessings 227 : Connecting with Hearts and Minds SHIFT BREAK: Make Customer Feedback a Priority Feedback Culture : Making feedback a part of what you do not just something you sometimes do

    10 min

  3. Jun 24

    612: Founder Friday! w/ Yaren Maya of Cafeto Cacao in Oaxaca, Mexico!

    I am so glad that I came across this jewel of a cafe in Oaxaca City, Oaxaca, Mexico. We hear often about direct trade relationships, local sourcing, excellent hospitality, and servant leadership all as aspirations of mindful operators. This place is living these aspirations as a part of the daily rhythm. Coffee and Cacao from their backyard. Signature drinks and a food menu made from ingredients direct from local farms. A deep focus on Oaxacan culture and tradition. I am so happy to welcom to the show the founder of Cafeto Cacao, Yaren Maya! Yaren Maya is the Founder and Owner of the amazing Cafeto Cacao, a specialty coffee shop in Oaxaca, Mexico. She has been working in the coffee and cacao industry for three years already and the cafe has established itself as the premier destination for thoughtful and excellent hospitality and menu items sourced from Oaxaca. A beautiful business showcasing local flavor, creativity, and kind service to neighbors and tourists alike. Yaren is also the co-creator of an Oaxacan fusion restaurant, which has been operating for five years and caters for lunches, dinners, and events. Working by the side of others professionals of the industry in Food and Beverages in Oaxaca City, Yaren continues to grow her professional skills as she creates, leads, and serves. Prior to the restaurant and Cafeto Cacao, Yaren gained professional experience and internships in Mexico and the United States in the hotel industry, basic studies of the English language in Ireland, as well as experience in coffee shops and eventual catering services in the aforementioned country. In Todays conversation we will cover: Yaren's background in hospitality and how it shaped her approach to café ownership The importance of local ingredients like cacao, vanilla, and seasonal fruits in menu development The fusion concept: blending Oaxaca's traditional cuisine with innovative techniques Strategies for staff training on product knowledge and hospitable interactions How maintaining integrity and values in sourcing creates a loyal customer base The role of small-scale, traditional equipment like clay pots in preserving culture Tips for fostering a passionate, adaptable team that shines in a small setting Motivation and continuous learning in a competitive, evolving industry Links:  Instagram: @Cafeto_cacao   KEYS TO THE SHOP OFFERS CONSULTING + COACHING If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:  332: Founder Friday! w/ Iman Kusumaputra & Putri Yulandari of Kopikalyan, Jakarta, Indonesia 530: Founder Friday w/ Aisha Bullard and Modou (MAD) Diongue of Original Drip in Dakar, Senegal 289 : Founder Friday w/ Ochen Simon Eidodo of Chariots Coffees, Uganda! 256 : Founder Friday w/ Varat Vichit-Vadakan of Roots Coffee Roaster in Bangkok, Thailand

    47 min

  4. Jun 23

    611: What Colin Harmon Knows About Growing Coffee Shops!

    As hard as starting a coffee shop can be, growing that shop is where the real work begins. The industry is riff with examples of cafes and roasteries that have suffered and even failed as a resulting how they approach growth. The industry also has many whose businesses have grown well but we can only admire their work as outsiders to the work that was done to get there.  Enter Colin Harmon. Just like he did with his first book "What I know About Running Coffee Shops", Colin once again give us a look behind the curtain in his new book, "What I Know About Growing Coffee Shops!  Colin Harmon is a 4x Irish Barista champion and founder of the iconic cafe and roastery 3fE in Dublin, Ireland. Under Colin's leadership 3fE has grown to 8 cafes, a massive roasting and wholesale program, and stands as an example of a what a thriving quality focused specialty coffee business looks like.  Today we get to welcome Colin back to the show 9 years after his first appearance in 2017 shortly after the release of his first book to open up the ages of his new book and share with us his hard earned lessons and perspectives on growing a coffee shop! We Discuss: Colin's reflection on the eight-year process to write his latest book and the importance of allowing ideas to mature Balancing hands-on work with business growth, including fixing toilets and managing staff The concept of a "stay here plan" to sustain long-term engagement in the coffee industry The realities behind scaling coffee shops and the pitfalls of growth for ego versus long-term purpose How to evaluate and choose opportunities like spin-offs, markets, consulting, and events prudently The impact of perception, staff development, and consistency across multiple locations Practical frameworks for evaluating new sites and scaling while staying true to core values The significance of transparent communication within teams and the importance of self-awareness Insights into wholesale relationships, maintaining quality, and marketing without overextending Colin's advice on avoiding burnout, overgrowth, and the importance of focusing on what works Links: https://www.scottrao.com/ https://eightouncecoffee.com @colinharmon   Keys to the Shop CONSULTING + COACHING If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related Episodes:  022 : Founder Friday w/ Colin Harmon of 3fe Coffee, Dublin Ireland & Author of the new book, "What I know About Running Coffee Shops" 608: The Best Behaviors for Building Resilient Cafe and Roastery w/ Tracy Allen of Brewed Behavior Consulting 283 : 5 Bad Reasons to Open a Coffee Shop 242 : A Conversation with James Hoffmann SHIFT BREAK: Are You Growing With Your Business? SHIFT BREAK! When Changing Things, Pay Attention to the Heart of the Business The Power of "No"

    1h 4m

  5. Jun 18

    SHIFT BREAK! Are You Ready To Scale?

    As time goes on, opportunities to grow your business will present themselves and you need to make a decision on whether you will say yes, no, or not yet.  In order to make a good decision there are a few things you should consider.  Today on Shift Break we will be talking about six areas of your current business that need to be healthy in order to set your next venture up fopr success.  Whether it is adding services and departments to your current business or expanding to another location, this episode will challenge you to attend to the foundations before adding on.    Sign up for 1:1 CONSULTING AND COACHING If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min    Related episodes: RoR #27 : Scaling and Relationships in a Small Roastery w/ Cody Gordon, Cerberus Coffee Scaling Values 588: Prioritizing the Right Things as Your Cafe Grows 583: Unifying Teams Across Multiple Cafes SHIFT BREAK: Reassessing Growth Before you Expand

    14 min

  6. Jun 16

    610: What People Love and Hate in a Coffee Shop |Research Results from Chicago Coffee Fest

    What do customers love and hate about coffee shops? It feels like a question that is too easy to answer and as a result I believe we do not spend nearly enough time researching it. This past weekend I spoke in Chicago at Coffee Fest. In preparation we analyzed the most positive reviews and negative reviews of the worst rated and best rated cafes on Google and Yelp in the Chicago area. The results fell in line with some assumption I had based on what I have seen from my own years in coffee and consulting. In addition though, when compiled and organized, there were a few things that I found very interesting that we all need to think deeply about.  So today we are going to be going over the list of things that people love and hate about coffee shops from this research and how this speaks to the greater issues in how we approach running our shops and the the path forward from here.   1:1 CONSULTING + COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related Episodes:  SHIFT BREAK! How To Keep Your Customers Excited SHIFT BREAK! Why Won't My Baristas Engage Customers The Way I Want Them To?! SHIFT BREAK! Every Customer is a Judge 480: Focus on What Your Customers Love SHIFT BREAK: Make Customer Feedback a Priority 151 : How to Respond and React to Negative Feedback : 5 Step Process 340 : Encore Episode of "10 Reasons to Love the Customer"!

    36 min

  7. Jun 11

    SHIFT BREAK! Why You Need To Cross-Train Staff

    In too many cafes we find staff trained only in the areas they work in with minimal to no knowledge or understanding in other parts of the business. This derails a cafes growth and effectiveness. Staff in the front are not equipped to speak with understanding and confidence to customers and those those who work in the back or in production areas are isolated from the up-steam results of their work.  Today on Shift Break we will be talking about why cross training staff is the way forward for fostering understanding between departments, effective sales and hospitality, and a deeper bench of talent to draw from across your employees. This is especially important for FOH staff as they are the ones representing all you offer to the customer.    Sign up for 1:1 CONSULTING AND COACHING If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min  Related Episodes: 424: Developing Menu and Hospitality Guides Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings 582: Maximizing Existing Opportunities in Your Cafe The Key to Up-Selling 583: Unifying Teams Across Multiple Cafes SHIFT BREAK! How to Have Healthy Communication Between your Cafe's Departments

    8 min

  8. Jun 9

    609: Lessons On Running a True Community Space w/ Blew Kind of D'griot Cafe | Philadelphia, PA

    More than just a 3rd space, some cafes are platforms for ideas, catalysts for change, and a space specifically organized and designed to grow and nurture their communities.  Led by people with deep convictions and a vivid vision for what can be, these spaces transform and help support the community beyond the coffee.  Today we get to catch up with someone who has spend decades pouring into her community and has learned a lot of very valuable lessons to help you do the same.   Inspired by her afro-indigenous lineage, Blew kind creates transformational experiences where folks can connect deeper within themselves and each other toward their highest self. She offers moments of pause, conversation, and discovery where we can experience daily magic, while being open to heal individually and collectively. Her play involves poetry, crafting, dance, listening to stories, and community space making. Blew kind has developed multiple cultural community organizations in Philadelphia including Franny Lou's Porch cafe, Koku-Roko Learning Co-operative, d'griot café & gallery, and rad.Love; a non-profit fiscally sponsored by the Painted Bride Arts Center to support community programming. Grateful to be involved in the good work, Blew also supports other black, brown, and community leaders on their journey through public speaking and coaching. We discuss: Journey from Franny Lou's Porch to D'griot The Meaning of D'griot and Its Cultural Roots Pandemic Impact and Business Growth Overcoming Resistance and Building Resilience Wealth, Value, and Community Support Community Heart and Giving Back Balancing Personal Fulfillment and Community Service The Value of Humility and Collective Effort Community Collaboration and Unexpected Opportunities   KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING + COACHING! If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:  232 : Founder Friday w/ Blew Kind of Fanny Lou's Porch 380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga's Coffee Roasters 602: Renata Henderson | Cxffeeblack | Putting The Heart Back Into Coffee 367 : Designing Your Coffee Shop for Community w/ Dr. Lisa Waxman 230 : Making room for Community in your Shop

    51 min
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4.8
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255 Ratings

About

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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