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

    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

  2. 3d ago

    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.    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: 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

  3. 5d ago

    605: What To Do When You've Been Promoted To Manager

    Congratulations! You have been made the cafe manager! Now what? Well, you are now occupying one of the most critical roles in all of coffee retail. As a leader you have a lot of growth opportunities and can make a massive difference as you serve the company, the staff, and the customers. The first six months - a year is a pretty critical time where you either build trust and establish healthy outlooks and habits, or you succumb to the dysfunction and stress that management without structure and purpose falls into.  Today we are going to go over practices, mindsets, and approaches to your role and the work of management that are proven to set you and everyone else up for success vs the all too typical burn-out that seemingly is baked it to the manager role. It does not have to be! This episode shows you how.    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 Book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:  229 : 7 Tips for New Managers 248 : The 5 Elements of Resourcing your Team 261 : The Basics of Managing Managers 226 : The Art of being Indispensable at Work w/Bruce Tulgan 179 : What you MUST Know About Employee Culture w/ Stan Slap 172 : Why Tracking Performance is a Must! 028 : Why it's Ok to be the Boss w/ Bruce Tulgan : A guide to defining and fighting the under management epidemic in your cafe so you can be the manager your staff need 018: Hiring, Culture, and the Future of your Shop 013 : Leadership & Management Master Class w/ Eva Attia : Leadership | management | hiring | career 004: Leadership in the Cafe : 10 Steps to Being a People First Leader 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence 244 : Top 10 Ways to Lose Employees

    39 min

  4. May 21

    SHIFT BREAK! Addressing "Bad Apples" On Your Staff

    Nothing kills cafe culture like an a staff member who is a bad fit for their role. Often this manifests in work performance issues that are felt by customers, coworkers, and leaders alike. It brings people down. The diabolical thing is that the most common response cafe leadership has is to simply wish it away and let it go on far too long. Meanwhile a toxic or ill fit employee continues (whether unwittingly or knowingly) to do damage to morale, service, and the reputation of the business.  Today on Shift Break we will be talking about how to approach this "Bad Apple" situation in a way that seeks the highest good for all parties involved and affords you the opportunity to develop more decisiveness  and resilience in the face of these unfortunate situations.    KEYS TO THE SHOP®  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:  Raising Your Hiring Standard 496: Hard Decisions and High Standards 125 : Confidence in Conflict w/ Kwame Christian : A framework for Compassionate Curiosity

    15 min

  5. May 20

    Special! Interviews From Coffee Fest NYC 2026! w/ Rachel Apple and Ivana Chan (Raise the Bar), Jeremy Lyman (Birch Coffee), Lauren Tran (Bahn by Lauren)

    Every Coffee Fest we sit down with presenters and speakers to talk about their field of expertise and learn from their experience in coffee. This last NYC Coffee Fest we were privileged to get to chat with four dynamic professionals and discuss everything from barista education and community, social media strategy, and how to run a world class bakery and coffee bar. We start with Ivana Chan and Rachel Apple of Raise the Bar! Ivana Chan is a marketing and e-commerce consultant who has spent the last seven years helping specialty coffee brands grow by bringing their hospitality online through thoughtful digital strategy. She is also the co-founder of Raise the Bar Coffee, a nonprofit focused on accessible coffee education, mentorship, and community-building, best known for organizing Level Up, an event where baristas connect, learn, and build sustainable careers in coffee Rachel Apple is an esteemed figure in the specialty coffee industry, with over 19 years of comprehensive experience.  Her extensive resume includes pivotal roles as Quality Control for George Howell Coffee, Coffee Buyer & Global Supply Chain Manager, Roaster, Educator, & Barista in addition to being a Legacy Q Grader. She is also the only woman, globally, who is a Cup of Excellence Head Judge & SET Course Instructor. Rachel also serves as a US Barista Championship Head Judge, Sensory Lead, and Committee Member, investing years in volunteer work and leadership in the specialty coffee community – which has recently manifested in co-founding an education focused 501(c)(3) nonprofit Raise the Bar.  Links: https://www.instagram.com/raisethebar_coffee/   Next we get to learn about winning social media strategy from Birch Coffee's Jeremy Lyman!  Jeremy Lyman is the co-founder of Birch Coffee, a New York City-based coffee company. Since its first store opened in 2009, the company has grown to become one of New York City's premiere and most loved independent coffee shop chains. With more than a dozen locations throughout the city, the focus of Birch is on customer service. Service is something Jeremy believed was lacking in the Specialty Coffee industry and being that both he and his partner Paul are consumers first and worked in bars and restaurants for years before, they realized that this was what was necessary to stand out in the industry. In order to grow the company, Jeremy has overseen the development of not only a high level of service, but methods in which to hone and develop those skills amongst his teams. Jeremy, Paul, and their team have also figured out creative ways to stand out. From eliminating wifi and introducing conversation starters to designing extraordinarily unique napkins, they have caught the eye of the Wall Street Journal, the New York Times and Forbes who have paid specific attention to these differentiators. Links: https://www.instagram.com/coffeedogguy/ www.birchcoffee.com https://www.instagram.com/birchcoffee/ Finally we discuss baking, pastry, and coffee excellence with Lauren Tran! Lauren Tran is the chef-owner of Bánh by Lauren in Chinatown, New York City. She blends her Seattle upbringing and love for coffee culture with a deep-rooted passion for Vietnamese flavors and desserts. After working at fine-dining icons Canlis, Momofuku Ko, and Gramercy Tavern, Lauren started selling pastries out of her apartment during the pandemic. Bánh by Lauren was hosted for pop-ups for four years before opening a brick and mortar bakery cafe in NYC's Manhattan Chinatown in June 2024. The New York Times ranked her shop among the top 22 bakeries in the U.S., T Magazine named her bánh bò nướng as one of the 25 essential pastries to eat in NYC, and Bánh by Lauren is a 2026 James Beard Award semifinalist for Outstanding Bakery. Links: https://www.instagram.com/banhbylauren/     Go check out Coffee Fest Trade Shows Today!  www.coffeefest.com

    56 min

  6. May 19

    604: 5 Habits Holding You and Your Team Back

    Habits we develop around work and leadership can serve to help us grow, or they can hold us back from growth. Many leaders unintentionally develop habits that feel like the right thing in the moment, but in the end actually undo progress and move things backwards in the cafe's operations, culture, and quality. Today we are going to dive into five habits that I have seen damage and hold back businesses countless times over. These are things I have personally engaged in many times throughout my career. Our goal here is to get you to recognize these habits, and replace them with healthy and helpful ones.  We discuss: Blaming and Complaining Rationalizing bad behavior Procrastination of decisions Glorifying chaos and dysfunction Uninformed comparison 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:  Self-Awareness and Honesty It's not You, It's Me 419: Behaviors That Establish Excellent Management Culture 373 : The Owner's Role: 5 Behaviors for Effectiveness

    41 min

  7. May 13

    SHIFT BREAK! Why You Will Always Be A Small Coffee Shop

    Our image of who we are as a business is not necessarily the same as that of our customer. We see all the inside gears and pulleys that hide beneath the surface. We see the scope and organizational diagram of the cafe, the roastery, mobile cart, online sales, and multiple locations. We see a brand, while they see just a small coffee shop.  Today on Shift Break we will be talking about how no matter the size of our operations, the individual customer will always see and experience your company within a small framework of their cafe, their drink, their seat etc.  This serves to give us pause and to help us consider just how much we can vouch for that singular experience that thousands of individual customers have in our cafes. Are we getting lax because the size and scope of our operations make us feel an undeserved sense of confidence?  My hope is that this episode will get you thinking about that one customer and how, no matter your size, you can run like a small shop. After all, thats how the customer experiences you.    KEYS TO THE SHOP®  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  https://calendly.com/chrisdeferio/30min    Related Episodes:    505: Maintaining Excellence in the Everyday Work of Coffee Shops w/ Maxwell Colonna-Dashwood SHIFT BREAK! Considering the Future You When Making Decisions Hiring for Future Leadership What is Professionalism? Some thoughts for the future of service SHIFT BREAK! Why Won't My Baristas Engage Customers The Way I Want Them To?! SHIFT BREAK! What Customers Value and How to Deliver It 480: Focus on What Your Customers Love 591: The Problem w/ Focusing On The Numbers vs The Guest Experience   Thank you to out sponsors!   Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com

    9 min

  8. May 12

    603: Innovation, Progress, and your Coffee Shop: Finding the Signal in the Noise

    The words "innovation" and "progress" are the favorite buzz words of our industry, but what do they mean? It is usually a lot of noise around the subject of technology, but rarely related to things that deliver lasting positive change in the cafe. The average shop owner has to wade through a sea of claims and sales pitches all making big claims about their products. In the end, they are left with less money and typically the same issues.  Well today we are going to cut through the noise of the industry and its extractive disposition toward business owners and give you a way to think about progress and innovation that simplifies, clarifies, and helps build confidence instead of nursing insecurities.  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:  500! Reflections and The Role of the Coffee Shop in the Industry 485: Your Shop vs The Industry – How to Free Yourself From Dependency 181 : Organizational Self-Knowledge 558: Digital Natives and the Future of Coffee Shops w/Kosta Kallivrousis SHIFT BREAK! "What's Next in Coffee"

    28 min
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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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