Episode Details

In this episode with Zach Oakes, we discuss:

• The most successful emerging brands are the ones that are most open, honest, and transparent.
• Standing out in the market by adding onto whats already been done; not copying it.
• How Zach got sucked into being a barista and ultimately roasting; the sense that he was continually able to grow and do things better.
• Being open and honest with your internal communication, especially when it comes to growing and developing your staff.
• Developing a play by going to successful people in the industry and asking for guidance.
• Going to multiple people for advice. Not everyone will give you good advice, so look for trends in the advice you get
• The importance packaging has on your brand.
• Creating a brand that is an extension of your personal essence.
• Telling the story behind the products your brand puts out.
• Why we need to start educating our guest on the value of food done right.

Hailing from Melbourne, Australia Zachary Oakes holds a Bachelor of Business (Law) from Monash University but swears he'll never have a desk job. Today, Oakes is a Roaster, Barista, coffee curator and Chief Playmaker at Profile Specialty Coffee Melbourne.

Do everything with honesty and integrity.

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1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Transparency.
2. What is your biggest weakness?
   • Being too honest.
3. What's one question you ask or thing you look for during an interview?
   • Ask, "What do you stand for? What are your morals and ethics?"
4. What's a current challenge? How are you dealing with it?
   • Trying to convince people they should be willing to spend more money on their coffee.
5. Share one code of conduct or behavior you teach your team.
   • Do everything with honesty and integrity.
6. What is one uncommon standard of service you teach your staff?
   • Never say no.
7. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
   1. Lesson in Excellence from Charlie Trotter
   2. Lessons in Service From Charlie Trotter
8. Share an online resource or tool.
   • baristahustle.com
9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?
   • Slack
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Have purpose for what you do. Stand for something
    2. Ask the hard questions.
    3. Surround you