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. 2d ago

    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

  2. 5d ago

    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"! YouTube: 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

  3. 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

  4. 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

  5. Jun 4

    SHIFT BREAK! Why It's Hard To Find Good Help These Days

    We have heard this phrase before and, if we are honest, we have said it a couple times too. The statement is problematic since it assumes that the world around us is the reason we can't seem to find the help we want. Today on Shift Break we will be talking about why it seems like we can't find good help, and the reality of how our own behaviors, lack of preparation, and well thought through systems related to hiring and leader support are the real cause behind this illusion.    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: SHIFT BREAK: Three BIG Hiring Mistakes (and how to avoid them) SHIFT BREAK! With or Without Experience? Hiring the Best Baristas Raising Your Hiring Standard Hiring for Future Leadership 301 : Hiring and Training for Excellence

    10 min

  6. Jun 2

    608: The Best Behaviors for Building Resilient Cafe and Roastery w/ Tracy Allen of Brewed Behavior Consulting

    Our businesses are the results of the small and large decisions we make over the years. It is our behavior in the business that ultimately determines the success and Impact we can realize. Some have said that the 4th wave is ,marked by more passionate coffee balancing that passion with good business practice and strategy.  Today will be talking with someone who has been hugely influential in teaching solid and sustainable business behavior to countless coffee professionals and companies world wide.  I happy to welcome Tracy Allen to the show!   Tracy Allen founded Brewed Behavior, a global consulting and education firm dedicated to advancing the specialty coffee industry worldwide in 2008. Through Brewed Behavior, Tracy has trained and advised hundreds of coffee professionals, roasters, café owners, and organizations across multiple continents. His consulting work focuses on elevating bean quality, optimizing operations, developing world-class training programs, and preparing teams for top-level competition. With more than 30 years of hands-on experience, Tracy brings unmatched depth to his clients. His journey began as a passionate home roaster in the 1990s, followed by roles as Beverage Specialist at Procter & Gamble (Millstone and Folgers), Operations Manager for a Kansas City roaster, and Co-Owner of Zoka Coffee Roaster & Tea Company in Seattle. At Zoka, he helped establish the company as a leader in both quality and barista training — with its baristas consistently ranking among the top in U.S. Barista Competitions. Today, Tracy channels this extensive expertise through Brewed Behavior to help clients worldwide achieve excellence. He is the last full-term President of the SCAA and Founding Chair of the WBC Rules & Regulations Committee. He has been a certified U.S. and World Barista Competition judge, an SCA Certified Cupper, a certified Q Grader and Instructor, and a three-time "Super Taster." Through Brewed Behavior, Tracy Allen continues to shape the future of specialty coffee on a global scale.  We Cover:  Understanding Business and Passion in Coffee The Importance of Financial Discipline Navigating Growth and Corporate Culture Consumer Behavior and Coffee Trend Best Practices for Long-Term Success Developing Financial Acumen The Importance of Financial Discipline Navigating Projections and Inventory Management Understanding Market Dynamics and Unique Value Propositions Links:  www.brewedbehavior.com      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:    576: Financial Stability Using Profit First for Coffee Businesses w/ Kim Logsdon of Caffeinate Your Cash 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 022 : Founder Friday w/ Colin Harmon of 3fe Coffee, Dublin Ireland & Author of the new book, "What I know About Running Coffee Shops" 283 : 5 Bad Reasons to Open a Coffee Shop SHIFT BREAK! Become Immune to Fear-Based Coffee Marketing 327: Founder Friday! w/ Phuong Tran of Lava Java 489: Tips for Creating a Resilient Cafe 223 : Building a Financially Resilient Business w/ Andrew Carroll

    1h 4m

  7. May 29

    Founder Friday! w/ Amos Gillespie of Wheelhouse Coffee, Kentville, Nova Scotia, CA

    The best coffee businesses are built on solid values, local community, and small consistent steps taken toward deeper connection through hospitality and excellence in the product. The story of Wheelhouse Coffee is one that demonstrates the power of intentional people-first work over time and what happens when you make growth a conversation with those your serve.  I am thrilled to get to talk with the founder of Wheelhouse Coffee in Nova Scotia, CA, Amos Gillespie! Wheelhouse Coffee began with an eight-year-old Amos sharing morning coffee with his dad. By 17, that simple joy had grown into a coffee dream. After an espresso machine, a barista job, and a life-changing Portland coffee show, Amos launched Wheelhouse in 2018. However, being a single owner with a small sample roaster and a full-time job became increasingly challenging. In 2020, after a beautiful summer wedding, he and his wife set out to grow Wheelhouse together. From basement beginnings to a thriving café, their journey is driven by their love for coffee and the people they serve. We discuss: How Amos Was Introduced to Coffee Beginning and Building Confidence in Roasting Navigating Stagnation The Shift Towards a Coffee Business Feedback and Growth in Coffee Roasting Understanding Customer Relationships The Move To Opening a Coffee Shop Balancing Vision with Financial Realities Building Relationships with Customers Advice for Aspiring Cafe Owners 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:  476: Founder Friday! The Story of Story Coffee w/ Don Niemyer of Story Coffee Co. 391 : Founder Friday! w/ Megan Wilson of Spuds Coffee in Ft. Lauderdale, Florida 145: Founder Friday w/ Red Rooster Coffee Roasters co-founder, Haden Polseno-Hensley

    48 min

  8. May 28

    SHIFT BREAK! You're Only as Good as Your Worst Drink

    It may seem unfair, but it is the truth. Customer hold a special place in their brains for negative experiences. Don't we do the same? And when do most of these lower quality experiences tend to take place? Usually when we are the busiest and have the greatest opportunity to build a good reputation. It's diabolical!  On today's Shift Break we will be talking about why you are only as good as your worst drink, worst service encounter, worst whatever! And what we can do to rewire the part of our brains and operations that allow these moments to happen.    Related Episodes: YouTube: SHIFT BREAK! How to Think About Quality 533: Principles of Quality Control SHIFT BREAK: Quality Still Matters 084 : Crushing the Rush : Tips and Best Practices for Busy Times 520: Tips For Great Workflow and Bar Presence Spotify: SHIFT BREAK! How to Think About Quality 533: Principles of Quality Control SHIFT BREAK: Quality Still Matters 084 : Crushing the Rush : Tips and Best Practices for Busy Times 520: Tips For Great Workflow and Bar Presence Website: SHIFT BREAK! How to Think About Quality 533: Principles of Quality Control SHIFT BREAK: Quality Still Matters 084 : Crushing the Rush : Tips and Best Practices for Busy Times 520: Tips For Great Workflow and Bar Presence

    7 min
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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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