In conversation with employees we are often too quick to accept the first answer or the first explanation of and issue. In order to help we need to have the right information. Unfortunately, often due to the power difference between boss and employee, the information only scratches the surface.  Today we will be discussing how exercising positive doubt and being curious can help open people up as well as open more solutions to the issues being communicated.    Related episodes to listen to after:   Toxic Vulnerability  074 : The Life Changing Power of Good Authority w/ Jonathan Raymond 229 : 7 Tips for New Managers 104 : How to Deliver Difficult Feedback w/ Tom Henschel 052 : Solving Coworker Conflict w/ Tom Henschel 151 : How to Respond and React to Negative Feedback : 5 Step Process   Visit our Sponsors! Elevated batch brew and so much more! Ground Control Cyclops Brewer   The best espresso machines in the world! www.lamarzoccousa.com    

Keys To The Shop : Equipping Coffee Retail Professionals

Positive Doubt

Welcome to the last episode in the "Thinking Differently" series brought to you by Ground Control! We are ending on an amazing episode this week as we are going to be talking with the amazing, James Combs of Combs' Coffee in Corinth, Texas! James Combs founded Combs' Coffee in 2013 by visiting East Africa on a sourcing mission with a friend that he met while working in the finance industry. He fell in love with tea and coffee while visiting the birthplace of coffee and seeing how incredibly difficult it is to produce. Upon the arrival of the first shipment of coffee James began roasting coffee with arguable the worlds smallest solar powered coffee roasting operation at his house in Corinth, Texas. Fast forward 8 years and James is now operating the worlds largest solar powered coffee roasting operation with a 30 KW solar array and 3 commercial machines housed within a 100+ year old Coca Cola bottling facility. He currently imports tea & cacao as well as offers local wine and craft beer. James is also a Q-Grader, COE judge, and certified Wine Taster.  In our conversation with James we are going to be covering a lot of ground as we explore his tenacious pursuit of building a highly sustainable and quality focused coffee business that also gives back to his local and global community. Fittingly, James has a boundless energy to offer all the current and future projects at Combs' Coffee. Whether we are talking about building a hydro battery, the virtues of mason jars for whole bean coffee, or creating platforms for other businesses to thrive and be sustainable, Combs' Coffee is anything but your typical coffee company, they are the epitome of thinking differently! We cover: Discovering coffee and tea Pusuing Q grader His radical commitment to sustainability Scaling sustainable values First impressions of the industry and early challenges Learning roasting and embracing challenges Creating structures and project to serve the community Building a legacy Running sustainable cafes Upcycling, recycling, eliminating waste Amazing future plans Facilitating opportunities for others   Be sure to check out the  bonus content only available on www.groundcontrol.coffee/ktts as we continue the conversation with James and talk about:  How do we start out pursuing sustainability on our business?  Doing more with less Embracing the hard way Being consistent with your business path Hopes for the future of coffee   Links: https://www.combscoffee.com https://combscoffeeorigins.com http://cabstation.net   Related Episodes: Special! “Thinking Differently” Series | Filipino Coffee w/ Ron Dizon of Teofilo Coffee! Special! “Thinking Differently” Series | 1% Better w/ Paul Magda of Pause Coffee House   Want to brew things differently? Visit our Sponsor! www.groundcontrol.coffee/ktts

Special! "Thinking Differently" Series |Radical Sustainability w/ James Combs of Combs' Coffee

How do I make more money? Which areas of the business can I adjust to increase my profitability? These are the questions on the minds of most coffee entrepreneurs. Running a coffee bar means you make your money via low profit margins that compound when scaled. It is not as easy as simply introducing a new flavor, choosing the right rewards program, or offering tempting discounts and deals. In fact, a lot of the usual tactics are money drains not money makers and are definitely not sustainable. Many of the ways to make more money are hiding in plain sight.  In today's episode we are going to talk about six proven methods for increasing your shop's revenue that are both achievable and sustainable. Not to mention they offer the benefit of strengthening your companies foundations and culture in the process.   We will cover: Service + Speed Well curated specialty item programs Cost + Inventory Retail placement  Getting out of your shop Investing in culture Related episodes to listen to next:   223 : Building a Financially Resilient Business w/ Andrew Carroll 211 : Straight Talk from the Retail Doctor, Bob Phibbs 184 : Making Great Business Decisions w/ Dave Stachowiak 173 : 5 Areas of Focus for Retailers 160 : The Smart Way to Approach Money w/ Jill Schlesinger   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoodservice.com  

276 : Six Ideas for Increasing your Revenue

When we serve coffee, who are we serving? If you were to listen in on many conversations about coffee over the counter you would think we are just serving ourselves based on the narrow range of coffees we tend to favor as professionals. We serve both the customer and the farmers interest and how we do or do not cultivate enthusiasm for all the coffees we offer has huge implications for our industry's future not to mention the health and sustainability of your own business.  On today's shift break we are going to chat about cultivating a new mindset that will help us show up at work ready to serve our customers both in our communities and on the farm.    Related episodes: Building an Accessible Coffee Menu w/ Joe Marrocco How to talk to Customers about Coffee The Dark Roast Night of the Soul 270 : A Conversation w/ Mark Michaelson of Michaelson Consulting! Visit our Sponsors! Elevated batch brew and so much more! Ground Control Cyclops Brewer   The best espresso machines in the world! www.lamarzoccousa.com   sb

Who do we Serve?

Welcome to the next episodes in the "Thinking Differently" series brought to you by Ground Control! On today's episode we are going to be talking with the co-founder of Pause Coffee House in Sacramento California, Paul Magda! Paul and his business partner Edward are 1st generation immigrants who for the past 6 years have worked diligently to create Pause Coffee House and have learned and grown an enormous amount in the process. Their background is primary in construction and fabrication with a dash of medical experience but they entered the coffee space with a dedication to making Pause Coffee House the best experience for their staff and customers possible. Their story is one of managing incredible amounts of change with the mantra of being 1% better everyday.  In today's conversation with Paul we will be discussing their start-up story, their personal and operational challenges taking on and changing an existing business, and how they have thrived through partnerships, teamwork, and a focus on the operations of the business.  We cover: Opening the business and early mistakes Being creative in problem solving Change management  Growing as leaders Testing vision for authenticity  Leaning on other people for help Learning the coffee business while dealing with cover Being 1% better daily Developing the operations   Be sure to check out the  bonus content only available on www.groundcontrol.coffee/ktts as we continue the conversation with Ron and hear some pretty amazing advice for operators and owners who also want to make a difference with their business! Links: www.pausecoffee.house Instagram   Related Episodes: Special! “Thinking Differently” Series | Filipino Coffee w/ Ron Dizon of Teofilo Coffee!   Want to brew things differently? Visit our Sponsor! www.groundcontrol.coffee/ktts

Special! "Thinking Differently" Series |1% Better w/ Paul Magda of Pause Coffee House

Markets shift and trends change, impacting how we do business as retailers and also how consumers perceive and interact with what we offer. In the last few years there have been incredible amounts of change taking place that we would do well to both pay attention to and embrace as we strive to meet the consumer where they are as well as do our part to help shape the market.  To help us wrap our heads around what is happening now in the landscape of cafe spaces and global trends is past guest and researcher Dr. Jennifer Ferreira! Dr Jennifer Ferreira is a Research Fellow in the Centre for Business in Society (CBiS) at Coventry University. She is an active member of both the Economic Development and Inclusive Economies cluster and the Sustainable Production and Consumption cluster within CBiS. A large part of her research interest is in the expansion and development of the coffee and coffee shop industries, in particular the role of coffee shops and coffee shop cultures in different locations and economies, the importance of sustainability, and the role of the circular economy. She has publish many studies as well as articles the you can find on her website www.cafespaces.wordpress.com. In our conversation today we are going to discuss the most relevant movements in the market that impact both consumers and brick and mortar retailers. We cover: Chain stores and growth trends Customer education in coffee Cafes reactions to COVID The spread t suburbia Home coffee brewing Sustainability and the story of coffee Digital interactions  Markets to pay attention to Best next steps for coffee retailers Related Episodes: 090 : Researching the Cafe w/ Dr. Jennifer Ferreira 206 : The Emotional and Social Impact of the Cafe Space w/ Noa Berger 198 : The Evolution of the Coffee Shop w/ Prof. Jonathan Morris 140 : A conversation w/ Erika Vonie, Director of Coffee at Trade Coffee     The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoodservice.com  

275 : The Changing Landscape of Cafe Spaces w/ Dr. Jennifer Ferreira

Thermodynamics is what makes coffee roasting possible. Having an understanding and control of it is what makes great roasting possible. But what aspects of thermodynamics should we be familiar with and what methods of controlling it are best? In this month's installment of the Rate of Rise series to you by Roast magazine we will be addressing these questions and much more with none other than Candice Madison.  Candice Madison has worked in specialty coffee for over a decade, as an accomplished barista, roaster, and trainer. She is a Q Arabica Instructor for the Coffee Quality Institute, an Authorized Specialty Coffee Association (SCA) Trainer, teaching on SCA certified campuses, as well as at the annual SCA Event, World of Coffee and Coffee Roasters Guild Retreat. A past World Coffee Events Head Judge, Candice is currently the Director of Roasting at The Crown: Royal Coffee Lab and Tasting Room. She oversees production roasting for the Tasting Room, as well as contributing to the Crown Jewel program, and hosting original and SCA roasting education. She is also a published writer on a range of topics concerning specialty coffee. Additionally, Candice was a member of several SCA committees, including the Equity Diversity and Inclusion Task Force, Candice is the Vice President of the Coffee Coalition for Racial Equity (CCRE).  In our conversation today we are will diving deep into the practical knowledge, application, and methods for harnessing the power of thermodynamics in the roasting process.   We will cover: Difference between heat and thermal energy Systems that impact roasting What probes actually measure How to control and track thermal energy Understanding your machine Main mistakes made in the roasting process What to measure to monitor thermal energy Between batch protocol and how much data is too much Learning and teaching roasting  Does your roaster make your coffee taste particular ways? Cupping against data and managing reactions in the roaster Practical next steps to control thermal energy in your roaster Links: www.royalcoffee.com Royal IG Candice IG   www.roastmagazine.com Subscribe to Roast Audio Articles!  https://www.roastmagazine.com/audioarticles/   RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee     Interested in coffee consulting? Let's talk! Email me: Chris@keystotheshop.com      

RoR #4: Practical Thermodynamics w/ Candice Madison of Royal Coffee / The Crown Oak

When we want to delegate authority, install a manager, or hire a barista we rely on a job description. We know the power a well formed and detailed job description has for setting up expectations and communicating clearly the what and why of the work, but what about owners?  Today we will chat about how a job description is not just good for your staff, but vital for you as well. Related episodes: Tips on Job Descriptions Systems as Care Should You be Behind the Bar Right Now? 248 : The 5 Elements of Resourcing your Team 267 : The Power of Delegation Visit our Sponsors! Elevated batch brew and so much more! Ground Control Cyclops Brewer   The best espresso machines in the world! www.lamarzoccousa.com  

You need an Owners Job Description

Welcome to the first in a series of three episodes focused on "Thinking Differently" brought to you by Ground Control!   On today's episode we are going to be talking with the owner of Teofilo Coffee Company, Ron Dizon. Teofilo started as a farmers market stand roasting and serving Filipino coffee. Having been born in the Phili[oiines and raised in the U.S. in a Filipino household, Ron turned the obsession of Filipino Coffee into a passion built to give back to the Philippines.    Over the years as Teofilo has grown, Ron has learned a lot about operating what is now his brick and mortar shop as well as his pop-ups and roasting operation.  In our discussion with Ron we get to hear about his journey in starting, growing, and running Teofilo and the extraordinary opportunities that have resulted from his relentless pursuit of doing hard things and thinking differently about coffee and business.    We cover: Understanding Filipino coffee Approaching business differently Big ideas and small beginnings  Sourcing and opening up opportunities for Fillipino coffee Evolution of quality control in roasting and brewing Working with and supporting the community Striving to be better and trying to fail Inspiration from community   Be sure to check out the  bonus content only available on www.groundcontrol.coffee/ktts as we continue the conversation with Ron and hear some pretty amazing advice for operators and owners who also want to make a difference with their business!   Links: https://www.teofilocoffeecompany.com YouTube Instagram   Want to brew things differently? Visit our Sponsor! www.groundcontrol.coffee/ktts   

Special! "Thinking Differently" Series | Filipino Coffee w/ Ron Dizon of Teofilo Coffee!

U.S. Coffee in Good Spirits champion Matt Foster is here to guide you to specialty drink success!  We all want to have a menu that includes unique signature beverages that we love making and customers love drinking. Trouble is, making creative specialty drinks that in your shop that are delicious, practical, AND profitable is not an easy task. It requires intentionality, knowledge of ingredients, and discipline to consider all the areas of the business you menu will impact.  As we set our sights on future seasonal and signature drink menu plans I thought it would be great to have the specialty beverage champion himself, Matt Foster of The Annex - Coffee and Foods in St. Louis ! Matt is a long time specialty coffee pro whose fascination with beverages and coffee started at an early age even before becoming a bartender and barista. On top of being a barista he was also the wholesale trainer for Kaldis Coffee in St. Louis and is now the FOH - and Beverage Manager for The Annex - Coffee and Foods.  In 2019 Matt won the U.S. Coffee in Good Spirits Championship, a competition combining his two favorite things - coffee and cocktails. Obviously Matt has a deep knowledge of both these areas and knows what it takes to be successful when creating a menu.  In this episode we dive into a ton of practical information, best practices, and advice that will not only help you create and execute a successful menu, but help you strengthen your team and community in the process.  We cover:  Early career and inspiration Competition shaping creativity Finding yourself and authentic expression through creativity Meeting people where they are while expressing yourself Difference between barista work and bartending work Depth vs breadth of knowledge Bridging the gap between industries The most common hurdles to making great creative drinks First steps and considerations to implement a great menu Workflow considerations and keeping it practical How to propose new drinks to your boss What Matt’s perspective on what we need to be focusing on right now in the industry to be inclusive and find common ground.  Links: Matt's Instagram The Annex - Coffee and Tea   Related Episodes: 117 : Coffee and Cocktails w/ Amanda Whitt 002: Master Your Workflow w/ Ryan Soeder 163 : Lessons from Crush the Rush w/ Josh Little Field 031 : Essential Advice for New Baristas : Tips to help you successfully navigate and thrive in your new coffee career   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoodservice.com    

274 : Crafting Specialty Drinks in your Shop w/ Matt Foster

I am thrilled to get to feature Anne Lunnel and Charles Nystrand of Koppi: Fine Coffee Roasters on this month's Founder Friday! Founded in 2007, Koppi not only established itself as of Sweden's preeminent third wave coffee companies but also as one of the world's best roasters. Both Anne and Charles have one the Swedish Barista Championship and additionally Anne has won the Swedish Brewers Cup finishing 6th in the world.  Their business was established as a roaster retailer in their home town of Helsingborg where they focused on sourcing and serving amazing coffees through a dense of relationship and sustainability. After 1 years they made a dramatic with to only roasting that both simplified their life and their business resulting in an even more healthy company.  In today's conversation with these world class roasters we will be exploring their story from founding through present day and the lessons, experiences, and values that have guided them along the way.  We cover: Early days of barista work and competition The learning curve to starting a retail/roaster Principles of quality and doing coffee differently in Sweden Sourcing values of relationship and accessibility   The move to close the retail shop Lessons in personal and professional balance Advice and hopes for the coffee industry today Links: www.koppi.se Instagram   Related Episodes: 252 : Founder Friday w/ Klaus Thompson of the Coffee Collective, Denmark Founder Friday! w/ Adam Obrátil of Industra Coffee, Brno, Czech Republic 171 : Founder Friday w/ Matt Chitharanjan and Namrata Asthana of Blue Tokai Coffee Roasters in India     The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoodservice.com  

273 : Founder Friday w/ Anne Lunnel and Charles Nystrand of Koppi Coffee Roasters, Helsingborg, Sweden

We need systems in the coffee shop. As we pursue them it can be easy to complicate the process and end up with something that was meant to be helpful but ends up being intimidating or not useful at all.  Today we are going to talk about the virtues of keeping your systems simple and how doing so will actually create more momentum for positive change.  Related episodes: 057 : SOP’s FTW! Success through Standard Operating Procedures Systems as Care Interested in over the phone consultation? Reach out! Chris@keystotheshop.com    Elevated batch brew and so much more! Ground Control Cyclops Brewer   Your Own Branded App! www.espressly.co

Keep Systems Simple!

How we talk about coffee, relay information about coffee, and represent coffee to our customers and consumers in general, not only determines their attitude toward coffee but will literally shape the coffee industry. Often we get bogged down with details, side tracked with minutia, and overwhelm people in our bid to show them how precious coffee is to us. What is needed is a distilled and approachable treatment of the industry the opens up opportunities to more learning. That is what today's guest has accomplished through his new book Coffee for Dummies. I am thrilled to welcome back to the show, Major Cohen! Major Cohen is a coffee lover who has enjoyed a dream realized. After being a teacher of photography and film at the high school level for 20 years, his second career brought his passion for teaching and passion for coffee into alignment and he worked as a coffee educator for more than 25 years for Starbucks. His work for Starbucks began in 1995 when, as a Barista, he leveraged his passion and curiosity for coffee and business and after 8 years in operations in 5 roles was invited to move to the Seattle headquarters and join the coffee team. In the next 17 years he had the opportunity to be part of some of Starbucks most innovative efforts, and during his final 7 years traveled extensively in Asia as a coffee educator and brand ambassador. Although recently retired from Starbucks, Major is continuing his involvement with education in his role as an Authorized Specialty Coffee Association trainer, AST, and has written his first book, Coffee for Dummies. In today's conversation with Major we get to hear the story of how this book came to be, what went into deciding its content and we dive deep into discussion about communicating with consumers about the drink we all love!  We cover: Connecting past and present day industry Creating impactful and simple content Distilling the topics The danger of making coffee too precious What makes information valuable Opening doors to further learning How we can effectively communicate with customers Links: Buy the book here!  Wiley  Link to Starbucks video: https://coffeeexperiences.starbucks.com   Related Episodes: 127 : Passion and Curiosity: A conversation w/ Starbucks Global Sr. Project Manager, Major Cohen 242 : A Conversation with James Hoffmann 198 : The Evolution of the Coffee Shop w/ Prof. Jonathan Morris 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D.     The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoodservice.com  

272 : Coffee for Dummies w/ Major Cohen

Going from a single store store to multiple locations brings with it the question of how to replicate the culture and values across the shops. Making continuity between your various retail expressions a reality will take some purposeful planning and actions.  Today on shift break we are going to talk about a couple key actions you can take to scale your companies values as you grow.  Related episodes:  Are you Excited? Bridging the Values-Actions Gap Example > Words Before you Expand Interested in over the phone consultation? Reach out! Chris@keystotheshop.com    Elevated batch brew and so much more! Ground Control Cyclops Brewer   Your Own Branded App! www.espressly.co

Scaling Values

Keys to the Shop is a podcast designed to provide the coffee retail professional, with insights, inspiration, and the tools you will need to grow and advance your coffee career or coffee business. Together we learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about barista work, management, leadership, personal development, and anything else that will help you achieve success.