Pulling Shots

Friedrichs Coffee
  • 0.0（0則評分）
  • 行銷
  • 每週更新

With 30 plus years in the coffee industry, The Friedrichs team talks everything from their notable beginning to current coffee shop trends, hiring and training tips to growing a coffee Roastery. Wether you are looking to follow you dream of opening up a coffee shop, or have been in the industry for decades and are just looking for new inspiration, we hope to give you knowledge and insight to help grow further, faster!

  1. 2月2日

    Are you growing or just distracted?

    This episode breaks down what actually drives growth, consistency, and profitability for coffee shop owners. If you run a café, this will challenge how you think about your menu and operations.

    10 分鐘

  2. 2月2日

    Maximize profit at your farmers market

    Sam and Kailee talk about the 5 years experience at farmers markets, what we've learned and what would would suggest coffee shop owners do to get started.

    24 分鐘

  3. 1月24日

    First, Second, Third Wave Coffee Explained

    We break down first wave, second wave, and third wave coffee—what they actually mean, where they came from, and how each wave impacts profitability, customer behavior, and coffee shop growth. We discuss whether third wave coffee is earned or chosen, why convenience often beats values, how second wave systems scale better for most owners, and what coffee shops can learn from gas stations. Plus, a bonus debate on toothbrush etiquette. This episode is for coffee shop owners, café owners, and anyone opening a coffee shop who wants to build a real business—not just an identity.

    20 分鐘

  4. 1月22日

    Don't Make These Hiring Mistakes at Your Coffee Shop

    In this episode of Pulling Shots Podcast, Sam and Kailee from Friedrichs Coffee break down real-world coffee shop hiring, barista hiring mistakes, and staffing problems café owners face every day. We react to controversial coffee shop hiring hot takes including: – Hiring baristas too fast – Whether barista experience actually matters – How many candidates coffee shop owners should interview – Hiring friends and family in a small business – Why coffee shop training systems matter more than resumes – Why most staffing issues start during onboarding – Why you should never hire managers from outside your café – Whether higher wages attract better employees This episode is for coffee shop owners, café owners, small business owners, and barista managers who want to improve employee retention, reduce barista turnover, and build a reliable team without burning out. If you own, manage, or are opening a coffee shop, this conversation will help you hire better, train smarter, and stop repeating the same staffing mistakes.

    15 分鐘

  5. 2025/12/01

    We Need to Talk About Coffee Flavor Manipulation… EP:30

    Are co-fermented and infused coffees the future of specialty… or are we going too far with flavor manipulation? 🤔 In this episode of Pulling Shots, Sam and Gary dive into a Coffee Intelligence article on "coffee flavour manipulation: what's acceptable and who decides?" and break down the hot topic from farmer to café to consumer. We talk through the four major stages of coffee flavor manipulation: Co-fermented coffees at the farm Barrel-aged / infused green coffee at the roastery Traditional flavored coffees (hazelnut, vanilla, caramel, etc.) And finally… syrups in lattes at the café Along the way we hit questions like: Is co-fermenting coffee with fruit really that different from adding hazelnut syrup? Why do we celebrate "Skittles-like" competition coffees but mock customers who want flavored coffee? How can farmers use co-fermentation to increase cup scores and income? Where should small café owners start if they want to offer "special" coffees without confusing customers? How do you clearly explain the difference between co-fermented, infused, and flavored to your guests?  We also share our own experience with: Templeton Rye barrel-aged coffees Experimenting with citrus/orange Running flavored coffees for wholesale And how we'd advise a new café owner trying to navigate all of this. If you're a coffee shop owner, roaster, or coffee nerd trying to figure out where you stand on flavor manipulation, this one's for you.

    23 分鐘

  6. 2025/11/24

    The 80/20 Rule That Will Fix Your Café Menu

    What if 80% of your café's profit is coming from just 20% of your menu? 👀 In this episode of Pulling Shots, Kailee and Sam sit down to talk menu simplicity and the 80/20 rule—using real sales data from their three shops to expose what actually sells, what just clutters the menu, and how a bloated menu hurts baristas, customers, and margins. We cover: Why vanilla and caramel lattes quietly crush all the "fun" drinks How many syrups and SKUs you really need Why blenders and "just one more special" can wreck your morning rush How to use the 80/20 rule to simplify your café menu without losing customers Where creativity should live (hint: specials, not your core menu board) If you own or manage a coffee shop, this is a practical, honest conversation you can take straight to your next menu reset.

    23 分鐘

  7. 2025/11/18

    Coffeefest Orlando Recap EP:28

    Trends, Takeaways & What We're Changing in Our Cafes In this episode we're recapping CoffeeFest Orlando – what actually mattered for café owners, what felt overhyped, and what we're going to do differently in our own shops because of it. We talk through: The booths & brands that stood out (hello Florida Coffee Culture + functional drinks 👀) New milks & "health" products that are cool but not always realistic for a single-location shop Why location still beats social media virality for most cafés The push toward $7 average tickets and how to do it without feeling gross Paying baristas fairly, keeping good people longer, and what's next for cafés in 2026   👇 Helpful links • Try our premium Origin Stories coffee subscription: https://friedrichscoffee.com/product/... • Wholesale coffee for cafés: https://friedrichscoffee.com/wholesale/ • Our café app / order ahead: https://friedrichscoffee.com/order/ • Podcast on Spotify/Apple:https://podcasts.apple.com/de/podcast...

    28 分鐘

  8. 2025/11/10

    Specialty Coffee Just Passed Regular Coffee—Here's Why That Matters EP: 27

    Specialty coffee just hit a new high in the U.S.—46% of coffee sold is now specialty grade—and we unpack what that really means for cafés, roasters, and everyday drinkers.

    27 分鐘
顯示全部 (34)

簡介

With 30 plus years in the coffee industry, The Friedrichs team talks everything from their notable beginning to current coffee shop trends, hiring and training tips to growing a coffee Roastery. Wether you are looking to follow you dream of opening up a coffee shop, or have been in the industry for decades and are just looking for new inspiration, we hope to give you knowledge and insight to help grow further, faster!

資訊

  • 創作者
    Friedrichs Coffee
  • 活躍年代
    2024年 - 2026年
  • 集數
    34
  • 年齡分級
    兒少適宜
  • 版權
    © 2024
  • 節目網站
    Pulling Shots