Coffee Knowledge Hub

Andrew Tolley
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Coffee Knowledge Hub

Do you work in the coffee industry or want to work in the coffee industry? This podcast is about the business of coffee, for people who want to improve their coffee businesses, start a coffee business, or be better at their jobs. Learn from industry leaders and experts from across the globe. Learn from the mistakes many have made before. Hosted by Andrew Tolley and Tibor Varady, whose experiences traverse cafe startup, management, training, retail, roasting, and leading diverse teams. We have a combined industry experience of over 30 years. We have been successful competitors, we are both past Chairs of the Barista Guild of Europe (as it was then). We are excited to help you navigate the dynamic world of coffee businesses.

  1. Esther Maasdam: bringing specialty coffee to the people

    6 NOV.

    Esther Maasdam: bringing specialty coffee to the people

    Imagine going to a trade show on tractors and being served coffee that is better than any coffee you have had before. Or rocking up to a wedding in a field and being served coffee that is as good as your favourite local cafe.  In this conversation with Esther Maasdam, co-founder of Manhattan coffee roasters and founder of her eponymous events business: Esther Maasdam coffee connoisseur, we talk about how she has been bringing specialty coffee to the people at events for the past 20 years.  For many people operating coffee businesses, there are requests to serve coffee at events, but the reality of doing this versus the expectations of the customer are often completely misaligned. There is a specialist skillset to set up a bespoke coffee service, that incorporates events management but also the skills of a coffee technician, barista and cafe operator. It is no wonder, so few people and companies in the world can do this well.  In this episode we discuss:Bringing great coffee to peopleProviding great work for baristas - fun, quality coffeeBrand implications for Manhattan coffee at events - attracts baristas and promotes the Manhattan brandResilience - the essential trait of an events coordinatorPower of deductionTechnical knowledgeWar stories Pricing eventsEvents is not about making the best espresso in the world, it is about getting people excitedRecruiting baristas and skillset of an events baristaGrowing the brand - building from always present to entrusting others.Service models - speed and experienceThe menu at eventsCoffee on the barA Manhattan coffee shop? Links:https://esthermaasdam.com https://manhattancoffeeroasters.com

    1h 12m

  2. 22 OCT.

    Case study: Skylark coffee and coffee sustainability reporting

    Since launching the sustainability reporting course from the Chain Collaborative we have been curious about the real world impact of sustainability reports. Why would a company invest time and money in creating one, what are the pros and cons of doing it.  Micah Sherer, our friend at Skylark Coffee in Brighton, UK has been writing their transparency report since launching nearly 5 years ago and it has had a big impact on their growth and on communicating the mission and values of Skylark coffee to their community.  This episode was co-hosted by Nora Burkey to bring subject matter expertise. Andrew’s research was all done by doing the course, so if he sounds like he knows what he is talking about, it is all thanks to Nora.  We discuss: What are sustainability reports and their different variations - impact, transparency, sustainabilityTangible benefits of reportsHolding yourself accountableWhere are the biggest margins in the coffee supply chainWho are sustainability reports forConsiderations in data collection - transparency versus ethics in verifying supply chainsHow do you vet the ethics of the companies you buy fromSkylarks growth as a result of reporting Websites: https://community.coffeeknowledgehub.com/c/sustainability-reporting-by-the-chain-collaborative https://thechaincollaborative.org https://skylark.coffee/pages/transparency https://www.probaristas.com/ Social handles https://www.instagram.com/skylark.coffee/# https://www.instagram.com/thechaincollaborative/# https://www.instagram.com/ProBaristas Mentions: Micah mentioned the charity under which Skylark operates - One Church Brighton. We also spoke with Ben Szobody about the great work that Pro Baristas do in episode 5 of this podcast. Pro baristas is one of the projects coordinated by One Church Brighton. https://open.spotify.com/episode/0ENVmjgfVWI2XnvpDkVDqY?si=8bce5e1313c640e0

    1h 11m

  3. 10 OCT.

    Paul Ross and the Special Guests cafe journey episode 6

    This is the last episode recorded before Paul opened the doors to his cafe for the first time on October 5.  We discussed his menu, opening hours, vision for the cafe and its impact on different stakeholders and we did some predictions for sales in the first month.  Tibor and Andrew have started sharing their reflections on the conversation after the recordings, so stay tuned to hear our post interview thoughts.

    1h 1m

  4. 16 SEPT.

    Paul Ross and the Special Guests cafe journey episode 5

    In the 5th instalment of our podcast series following Paul Ross as he opens the bricks and mortar home of Special Guests Coffee, we hear about progress with recruitment and shop fitting. We now have a tentative opening date and the pressure is on to finish the build out and get all the equipment in on time. Will it be opening on International Coffee day, we shall have to wait and see.  Amongst other things in this episode we discussed POS systems, POS stands for point of sale. There are a lot of systems on the market with POS and it is an important consideration in a cafe space because it directly impacts the customer experience, administration burden, reporting and timeliness of information. At the same time, many systems have more features than a cafe actually needs.  Bonus video on the coffee knowledge hub - sneak preview of the cafe www.coffeeknowledgehub.com

    35 min.

  5. 2 SEPT.

    Dagmar Geerlings - designing the coffee experience

    Our conversation includes insights into: Growing from one to three cafes.The benefits of co-roastingThe Importance of systems and processes The theme that runs through the interview is people - designing an experience for all the people who are touched by the business, whether it is the people from whom Dagger coffee source products, to the way people are recruited and supported who work in the business and also the customer experience. It is evident that everything is designed as a personal experience. This was a lovely conversation with and , we hope you enjoy it. A bit about Dagmar: Dagmar Geerlings is the founder of Dagger coffee in Utrecht, Netherlands, which she started in 2017.  She found her way into coffee during her undergraduate studies in User experience design. Then had a gap year in Melbourne, Australia where she worked at Seven Seeds, a highly regarded café and roasting business, before returning to the Netherlands to complete a Masters. Her masters in the multisensory experience of taste, exploring how sound impacts taste and her undergraduate studies have influenced her cafe business in multiple ways.  Dagger coffee, has 3 sites and source and roast their own coffee which is also available via their webshop.  Find out more: https://www.instagram.com/daggercoffee/?hl=nl https://www.facebook.com/Daggercoffee/ https://www.linkedin.com/in/dagmargeerlings/

    1h 18m

  6. 15 AUG.

    Major Cohen: a lifetime in coffee

    Major Cohen grew up with coffee, was a passionate consumer and hobbyist, mentored by George Howell in the 70's and went on to have a 25 year career with Starbucks from the age of 45. He subsequently left Starbucks during the pandemic and wrote the essential foundational coffee book - Coffee for Dummies. Join Andrew and Tibor in this conversation with Major. His experience with Starbucks is full of valuable lessons and gives us a fascinating insight into the incredible growth of Starbucks from 100 to 25,000 + stores. In this episode we cover: Trends in coffeeImportance of vision and mission in managing change in dynamic organisations and industry - how do you adapt as a professionalInfluence on Starbucks on 3rd wave and vice versa - coffee as a taste experienceReserve programReserve Roastery - keeps Starbucks grounded in coffeeThe miraculous element of great trainingEmployee engagement in scaled businessesThe challenges of trainingThe importance communicating on people's levelHow Coffee for Dummies can be used by coffee professionals Coffee for Dummies by Major Cohen https://www.dummies.com/book/home-auto-hobbies/food-drink/coffee-tea/coffee-for-dummies-282727/

    1h 32m

  7. 1 AUG.

    Solo episode with Andrew and Tibor

    Tibor and Andrew had a catch up chat after World of Coffee in Copenhagen to discuss trends they saw and how they relate to the wider cafe industry. We dig deeper into the question of how do you decide which products to put on you menu using the operational complexity and profit margin matrix. You can see the matrix here: https://community.coffeeknowledgehub.com/c/trending/which-products-to-sell

    42 min.

  8. 15 IUL.

    Paul Ross and the Special Guests cafe journey episode 4

    Episode 4 in the series following the opening of the Special Guests Coffee cafe in Marlebone, London. Join us as we hear more from Paul Ross about opening his cafe. There are valuable lessons for anyone thinking about getting into the cafe business or for people already operating cafes.  In this episode we catch up on progress with the cafe build out and what Paul has been up to since our last interview in April. We discuss, pricing and pricing strategies, customer journeys, competitive advantage, and new launch dates.  EPISODE TIMESTAMPS0.00 Highlights from WOC 3:10 Recap of events since our last call - delays in the build out 7:54 Pricing and product differentiation 10:52 pricing with cost plus percentage or cost plus amount 13:32 Pricing and value 15:45 High end coffee pricing 21:15 competitive advantage of special guests 22:01 - differentiator - not just coffee quality - total customer experience 27:53 Customer journeys - the ‘flat white’ customer and ‘pour over’ customer 34:00 pricing based on competitors, or not. 38:40 Business ecosystems - Importance of a diversified business model for resilience 47:08 Net revenue modelling and indicators for projecting revenues 55:22 - new opening schedule 57:30 Preview of the golden tickets launching soon - get an off menu coffee. Find out how.

    1 h
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Detalii

Do you work in the coffee industry or want to work in the coffee industry? This podcast is about the business of coffee, for people who want to improve their coffee businesses, start a coffee business, or be better at their jobs. Learn from industry leaders and experts from across the globe. Learn from the mistakes many have made before. Hosted by Andrew Tolley and Tibor Varady, whose experiences traverse cafe startup, management, training, retail, roasting, and leading diverse teams. We have a combined industry experience of over 30 years. We have been successful competitors, we are both past Chairs of the Barista Guild of Europe (as it was then). We are excited to help you navigate the dynamic world of coffee businesses.

Informații

  • Creator
    Andrew Tolley
  • Perioadă activă
    2 K
  • Episoade
    14
  • Evaluare
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