Today on Founder Friday we get to explore the Coffee Maverick himself, David Morris!  David J. Morris is Founder and Co-CEO of Dillanos Coffee Roasters, based in Sumner, Washington. Dillanos sells wholesale coffee and other supplies to specialty coffee retailers across the U.S. and several countries. He is a serial entrepreneur, leadership expert, and commercial real estate investor. David, along with his brother Chris Heyer, have several business interests in hotels, apartments, office buildings and various other business ventures. David is also the co-author of several books including The Rolling Desk.  Dillanos has been in business for 30 years and has become the iconic brand it is today from the humble beginning of a small coffee cart in Sumner, Washington. Dillanos Coffee Roasters is consistently roasting some of the best coffees in the world, and is well known for their motto, "Help people! Make Friends! Have Fun!"  In this conversation with David we are getting a detailed and candid look at the very beginnings and evolution of Dillanos' three decades of operation. We the challenges, the secrets to their longevity, the lessons learned in relationships and business, and much more.  I hope you draw a lot of inspiration from today's discussion.  Enjoy!   We cover:  Early growth and challenges Becoming only a roaster Scaling the business Knowing your strengths Following the vision The Evel Knievel connection Hiring standards Supporting + communicating w/ staff Impact of COVID Evolution their approach to coffee Curating the message and communicating the right things.  Establishing customer expectations and delivering excellence Biggest lessons from the past Links: www.dillanos.com David on: Instagram Twitter LinkedIn   Related episodes: 118 : Founder Friday w/ Phil & Sebastian Coffee Roasters founders, Phil Robertson and Sebastian Sztabzyb 081 : Founder Friday w/ David Schomer of Espresso Vivace 204 : Founder Friday w/ Jeff Taylor of PT’s Coffee Roasting Co. & Bird Rock Coffee! 232 : Founder Friday w/ Blew Kind of Fanny Lou’s Porch   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service

Keys To The Shop : Equipping Coffee Retail Professionals

241 : Founder Friday! w/ David Morris of Dillanos Coffee Roasters

Performance reviews have become a place where we tend to unload on the barista all the issues we have been seeing over the past months. They tend to be frustrating because they include some surprising bits o feedback that are news to the barista and generally end up being disheartening in stead of encouraging and motivating.  Today we will be talking about the what we need to be doing before the performance review to really make it effective and and create the positive impact on performance it can have.    Related episodes: The One-on-One 172 : Why Tracking Performance is a Must!  Being the point of Clarity Communicate, duplicate, repeat Tips for Great Staff Meetings   Elevated batch brew and so much more! Ground Control Cyclops Brewer   Solid, cafe quality espresso for an accessible price: www.flairespresso.com      

Performance Reviews Pre-game

Designing a coffee bar requires a lot of forethought and attention to detail. Unfortunately, it is often he case that bars are designed for looks and not functionality. This creates a huge amount of problems down the road with the way you baristas work, the speed of your drink prep, the way customers feel when ordering, and much more.  In today's episode I am sharing a few tips that I use with clients whose bars I have helped design that will help you to build a functional bar from the very beginning. Even if you have already built your bar, these principles will help you rearrange it where you van, or build a better bar in store #2.  We will cover: Barista Workflow The role of the menu Customer order flow Ergonomics Designing with cleaning in mind Health department/ Regulations Need help designing (or redesigning) your bar? KTTS Consulting can help! Email me: chris@keystotheshop.com Related episodes: 175 : How to Keep your Cool : A Fridge, Cooler, and Ice Machine Masterclass w/ Luke Peterson of The Maintenance Department! 169 : Designing the Guest Experience w/ Dr. Lisa Waxman 042 : Supplying and Selecting Equipment w/ Steve Rhinehart: Prima Coffee   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service

240 : What to do before you Build your Bar

Here we go! Stories from the Ground is a series of interviews that are designed to give you insights and guidance on how to thrive in the midst of the COVID crisis by hearing from amazing cafe owners and learning from their stories and experiences dealing with the shutdowns, caring for their staff, serving their customers, and keeping their businesses going.  In this 3rd and final installment of "Stories from the Ground" we are going to be talking with the co-owner of the Coffee Project NY, Chi Sum Ngai! Chi Sum (Sum) Ngai is the co-founder of Coffee Project NY. Coffee Project NY, founded in 2015, has three locations, including their latest addition in Long Island City facility that includes a café, roastery and the only Specialty Coffee Association (SCA) Premier Training Campus in New York State. At the Campus, Sum and partner Kaleena Teoh teach certified classes to coffee industry professionals seeking to further their education and career opportunities. Sum herself is a certified Q grader and roasting championship competitor who oversees the company’s roasting program.  Their starting goal was simply to share their passion for coffee with the neighborhood. They quickly received recognition for brewing delicious pour overs and deconstructing lattes to elevate the coffee experience; paying tribute to the craftsmanship of the professional barista. Coffee Project NY has grown from a two-person-team to a team of professionals specializing in different facets of the industry Sum gives us a shinning example of what it means to be a people-first organization and offers so many incredibly helpful insights in this conversation. A perfect way to cap off this series !  Enjoy! * IMPORTANT! Be sure to down load the "Take Aways" for this episode at the link below!  "Stories from the Ground" is brought to you by Ground Control. Visit them to learn more about their amazing Cyclops Brewer.  www.Vogacoffee.com   Download the "Take Aways" from this episode. A PDF of all the takeaways and major points made by our guest!    Visit Coffee Project NY's Website Instagram  

SPECIAL: Stories from the Ground #3 w/ Chi Sum Ngai of Coffee Project NY!

It can sometimes be hard to find qualified employees and when we see great baristas at other shops we "can't help" thinking of offering them a job in our place. But there is a bit of an ethical problem here. When we cross a certain line, we are violating an unwritten rule. We are, in fact, poaching.  It's not black and white though, and in today's shift break we will chat about some of the nuances of this issue and offer some insight to help you avoid crossing the line and clarity to help you make peace with hiring decisions you've made where you think you might have crossed that line, but did not.    Related Episodes: 221 : Building your People Program w/ HR Consultant Dana Goodwin My #1 Interview Mistake  My Favorite Interview Question The Right People?   Need consulting or coaching? Let's talk Chris@keystotheshop.com   Elevated batch brew and so much more! Ground Control Cyclops Brewer   Solid, cafe quality espresso for an accessible price: www.flairespresso.com        

Poaching and Hiring from other Shops

We are back! Stories from the Ground is a series of interviews that are designed to give you insights and guidance on how to thrive in the midst of the COVID crisis by hearing from amazing cafe owners and learning from their stories and experiences dealing with the shutdowns, caring for their staff, serving their customers, and keeping their businesses going.  In this second installment of Stories from the Ground we are going to be talking with the owner of the amazing 392 Caffe, Jay Sanders! 392 Caffe was established in 2011, in Clinton, IA. The concept was conceived in/for Hollywood, CA by Jay & Jenna as they compared coffee shop visit notes in attempts to  derive the “perfect” coffee shop setting. Two very different coffee shop consumers, individually they were seeking aspects of the coffee shop experience they’d have to create... namely, outgoing/engaging hospitality, upbeat vibes, a consultative sales - style ordering process, and an intangible takeaway of a new real-life relationship. 392 has become a brand that stands for love, inclusivity, and community. They challenge their customers to aspire to greatness and “Be the Light” through art in their cafes. They understand that a growing/thriving community is their only chance for long-term growth/success, so they give-to/nurture/feed it constantly. One of their slogans, #DrinkBetterCoffee challenges people to find a better product, but also leans on the underlying message to aspire for greatness in all you do.  I love this conversation with Jay. His intense passion for his team and the mission of their business is inspiring and is a great example of what it looks like to put values into action even in challenging circumstances!  Enjoy! * IMPORTANT! Be sure to down load the "Take Aways" for this episode at the link below!  "Stories from the Ground" is brought to you by Ground Control. Visit them to learn more about their amazing Cyclops Brewer.  www.Vogacoffee.com   Download the "Take Aways" from this episode. A PDF of all the takeaways and major points made by our guest!    Visit 392 Caffe's Website Instagram  

SPECIAL: Stories from the Ground #2 w/ Jay Sanders of 392 Caffe

When we onboard new baristas we usually schedule them for a "Shadow Shift". he intent is that they are to learn the ropes, observe and absorb how things are done, which will help prepare them for work on the bar. That's the hope.  In reality it often turns out to be chaotic, stressful, and produces more confusion than clarity.  Today we will be discussing how to approach the shadow shift with what I call "Structured Shadow Shifts" and how they can deliver the amazing value for you and the new hire.    Related Episodes: 172 : Why Tracking Performance is a Must! 235 : 4 Tips for Training your Staff Your Employee Handbook is Worthless   Need consulting or coaching? Let's talk Chris@keystotheshop.com   Elevated batch brew and so much more! Ground Control Cyclops Brewer   Solid, cafe quality espresso for an accessible price: www.flairespresso.com        

Shifting the Shadow Shift

Whether you employ in-house techs or you need to work with outside coffee tech services, today's episode is a must listen!  The cafe is a complex mix of many different professional relationships. The relationship between a shop and the coffee tech can be a tense one because it is centered around emergencies. In order to work well with the techs we hire, led our in-house techs, and serve our wholesale clients tech needs well, we need to explore the realities and perspectives of both parties. Today we are going to be talking with Hylan Joseph of Espresso Partners and the SCA's Coffee Technicians Guild. Hylan Joseph is West Coast Service Manager for Espresso Partners. He is also one of the founders and current chairs for the Coffee Technicians Guild through the Specialty Coffee Association.  Hylan’s career in coffee started in San Francisco in 1985 at a small café named the Blue Parrot Café. He was a dishwasher and training barista. For the last 16 years he has worked as a service operations manager serving both large and small customers through Espresso Partners. Through the Coffee Technician Guild, he wants to show baristas, store managers and people passionate about coffee that there can be career for them beyond the café. In this episode we will cover: Managing owner expectations  Common issues in the field  Mindsets under pressure Practicing hospitality as a tech Having your techs represent you brand well Service agreements Curating culture through subcontractors What does it mean to be “professional” How to communicate  Choosing / hiring a tech that fits your needs Being detailed and keeping records   Links: Espresso Partners Coffee Technicians Guild Related episodes: 076 : Talking Tech! w/ Tom Ritz of Workhorse Customs : Best Practices for Machine Maintenance 128 : Terry’s Top 10 w/ Terry Ziniewicz : Best practices for how not to kill your espresso machine 197 : Getting the most from your Equipment w/ Melissa Vaiden of Counter Culture Coffee 175 : How to Keep your Cool : A Fridge, Cooler, and Ice Machine Masterclass w/ Luke Peterson of The Maintenance Department!   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service      

238 : Leading, hiring, and working with your Coffee Tech w/ Hylan Joseph of Espresso Partners

Stories from the Ground is a series of episodes that are designed to give you insights and guidance on how to thrive in the midst of the COVID crisis by hearing from amazing cafe owners and learning from their stories and experiences dealing with the shutdowns, caring for their staff, serving their customers, and keeping their businesses going.  In our first installment of Stories from the Ground we are going to be talking with the owner of the award winning Sump Coffee, Scott Carey.  Scott gives us a very vulnerable look into the life and thoughts of an owner in the middle of the biggest challenge most of us have ever faced. We learn about Sump's beginnings then dive into how Scott and his team experienced and are still experiencing the crisis and what tools, measures, and tactics they have used to continue their day-to-day.  There is a lot of great wisdom here and I hope you are equipped and encouraged by it! Be sure to down load the "Spec Sheet" for this episode at the link below!    "Stories from the Ground" is brought to you by Ground Control. Visit them to learn more about their amazing Cyclops Brewer.  www.Vogacoffee.com   Download the "Spec Sheet" from this episode. A PDF of all the takeaways and major points made by our guest!  Visit Sump Coffee's Website Instagram    

SPECIAL: Stories from the Ground #1 w/ Scott Carey of Sump Coffee

Hiring is already a daunting process. There is a lot at stake for both the employer and prospective employee. That said, we tend to find ways to make make it harder to find the right person than it has to be. In today's Shift Break we will be going into what I believe is the #1 mistake I and lots of other have made while interviewing people and how to do the opposite.  Related episodes: 018: Hiring, Culture, and the Future of your Shop 165 : The Art of Deep Listening w/ Oscar Trimboli My Favorite Interview Question The Right People?   Elevated batch brew and so much more! Ground Control Cyclops Brewer   Solid, cafe quality espresso for an accessible price: www.flairespresso.com        

My #1 Interview Mistake

There are a ton of opportunities to create resiliency and a better normal through how we approach out our mindset, leadership, staff, business, and customers. As the COVID crisis is still upon us, the question remains, "What happens after this?"  In today's epiodes I am presenting something I presented to the SCA on Post-COVID Coffee and outlining various areas and opportunities we have to improve and come out better than before. Preparation is key and viewing this time as an opportunity is essential.  Some of the things we will cover are: Vulnerability and trust Crisis as an amplifier Building future proof operations Creating a positive culture Retaining emotional connections  Don't forget about mutual empathy Rebooting your systems  And a lot more... Links:  223 : Building a Financially Resilient Business w/ Andrew Carroll 232 : Rebuilding your Staff with Excellence w/ Dave Stachowiak   All COVID-19 Focus and Relevant Episodes: On a Resilient Coffee Community Hope in Difficult Times w/ Kathy Turiano General Guidance on Talking with Banks and Landlords w/ Marshall Fuss, Attorney at Law Erica Escalante, The Arrow Coffeehouse Karl Purdy, Coffee Angel in Dublin, IrelandÂ  The Future of Retail w/ Doug Stephens Impact on the Supply Chain w/ Ricardo Pereira, COO, Ally Coffee Straight Talk for Coffee Retailers w/ The Retail Doctor, Bob Phibbs Jonathan Pascual of Taproom Coffee and Beer,Â Atlanta, GA Refining your Leadership and Systems in a Crisis Shift Break: Development in a Crisis Shift Break: Grace and Hight Standards Shift Break: Keep or Throw Away Maxwell Mooney, Narrative Coffee     The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service    

237 : Thoughts on Post-COVID Coffee

"The little cafe, with a big heart." These words were spoken by Curtis Herrera who, along with his wife Miel, own Cafe Corazon in Kansas City, MO. Cafe Corazon is vibrant homage to Miel and Curtis' Latin roots (Argentina and Mexico respectively) and in the last year it has been open has quickly garnered praise for their warm hospitality, traditional drink including a wide selection of Yerba-mate, and their dedication to showcasing their culture in everything they set their hand to.  In our conversation today we will hear their story and the passion and challenges that went into creating this unique space, the lessons they have learned, and their advice to others in the industry. Cafe Corazon is the epitome of authenticity and a fine example of what the future of the cafe space can look like when we celebrate our diversity and dedicate ourself to serving our communities while being true to ourselves all along the way.  We discuss: Creating a safe place for the latin community Educating on culture Overcoming hurdles as minorities Staying true to your roots Building a traditional and creative menu  Experiencing the hurdles of racism  Hiring and training  Growing as coffee professionals Eliminating pretension  Dealing with COVID Links: http://cafecorazonkc.com Instagram   Related Episodes: 097 : Founder Friday w/ Erica Escalante of The Arrow Coffeehouse 232 : Founder Friday w/ Blew Kind of Fanny Lou’s Porch 225: Encore Founder Friday! Dorian Bolden of Beyu Caffe, Durham, NC 199 : Founder Friday w/ Mario Jimenez of Banana Dang Coffee, Oceanside, CA 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.pacificfoods.com/food-service    

236 : Founder Friday! w/ Miel Castagna-Herrera & Curtis Herrera of Cafe Corazon!

" Hey! Did you see what so-and-so is doing?" "Oh! look at what _______ is starting to sell?" It's comments like these that are often a sign that we are a bit too obsessed with our competition. What do we gain from this preoccupation? Not much. What do we lose? A lot.  Today we will be talking about how you are not your competition and a healthy way to work toward betterment.  Related Episodes: 046 : Death by Comparison : How we practice it and ways to avoid getting caught up in it Your Peers are not your Customers   Elevated batch brew and so much more! Ground Control Cyclops Brewer   Solid, cafe quality espresso for an accessible price: www.flairespresso.com      

You are not your Competition

How do you ensure that what you teach in training is effective for both the employee and the business? Well, there are many different elements but amongst those element are four foundational mindsets and practices that serve to hold everything together. Today we are going to be exploring how focusing on minimum viable skills, patience, real-life training, and tracking/follow-up will completely transform your training program and build better baristas.  Related episodes: 025 : Mastering the Art of Training w/ Dave Stachowiak : Coaching, Leadership, education , and how to communicate your coffee and barista knowledge so it sticks 191 : Retraining your Staff on new Standards 178 : Training Masterclass w/ Emma Haines of London School of Coffee and Caffeina Consulting 130 : Anne Nylander | Training Principles for Specialty Coffee Professionals 053 : Training, Trust, and Community w/ Reggie Elliott Drink Drills! : Guidelines for using this powerful training tool in the coffee shop to get baristas ready for anything   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service    

235 : 4 Tips for Training your Staff

We have developed a mentality that if we can just get the right manual, the best onboarding, the most effective hiring process then all will be well and staff will magically fall in line and our shops will run smoothly. The truth? It's not that easy, no matter how hard you work on those things. Today we will be discussing this propensity, why it is dangerous, and how the real work begins and ends with hands-on leadership.  Recommended episodes: 123 : The 10 Essentials of a Barista Manual 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 Systems as care 109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it Don't You forget About Me 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader 179 : What you MUST Know About Employee Culture w/ Stan Slap   Visit our awesome sponsors! Elevated batch brew and so much more! Ground Control Cyclops Brewer   Solid, cafe quality espresso for an accessible price: www.flairespresso.com  

Your Employee Handbook is Worthless

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.

hubhopper

Keys To The Shop : Equipping Coffee Retail Professionals

hubhopper