Podcast Episodes
Back to Search465: Founder Friday! w/ John Piquet of Caffe D'bolla in Salt Lake City, UT
Creating a fine dining level experience in a coffee shop is no easy task. I requires discipline, focus, and a view of coffee that assumes that it is …
2 years, 4 months ago
SHIFT BREAK: Detail Oriented Staff Starts With You
Being detail oriented is one of those traits we look for in baristas as proof that they are the right for our coffee shop. What we don't think about …
2 years, 4 months ago
464: Encore : Making Order Out of Chaos, Handling Groups in the Cafe
There is no time where it is more critical to make a good impression than when you have a full and busy cafe. One of the main ways our coffee shops g…
2 years, 4 months ago
SHIFT BREAK: Managers, You Don't Need To Do It All
Now that you are a manager that means you have the ability to do all the things you know will make the cafe a better place right? Well, no necessaril…
2 years, 4 months ago
463: Tips on Having the Right Meetings
If there is one thing most people agree upon, it is that they hate meetings. Have you ever considered why that is? Usually we hate meetings because t…
2 years, 4 months ago
SHIFT BREAK: You Don't Want Loyalty
Many people want their customers to be loyal to their shop without providing much incentive for that loyalty. In fact we often will all but demand lo…
2 years, 5 months ago
462 : What a New Children's Book Teaches About Mistakes in Coffee and Life w/ David Foster, Kiln Coffee Bar and Author of Jett Goes to Work With Dad
Hospitality, patience, and giving grace to others and yourself are lessons we can learn from many areas of life. The coffee shop presents a unique op…
2 years, 5 months ago
SHIFT BREAK : Trends You Can Ignore
Marketing can be good, and bad. At it's best it exposes you to resources that help you mindfully build your business. At its worst it takes advantage…
2 years, 5 months ago
RoR #30 : Challenging Dogma With Data w/ Coffee Roaster and Chemical Engineer Mark Al-Shemmeri
Roasting has historically been shaped by the experiences of crafts people and their experiments with what works, or does not work, in their roastery.…
2 years, 5 months ago
461: A Conversation With 2023 World Barista Champion, Boram Um, Um Coffee Co
When you think about quality coffee and what it takes to help usher in change in both how it is rendered and then how it is perceived globally, you w…
2 years, 5 months ago