465: Founder Friday! w/ John Piquet of Caffe D'bolla in Salt Lake City, UT
Keys To The Shop
by Chris Deferio
5d ago
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 not just a beverage but that it is truly a culinary art. This is the disposition and mission of of today's Founder Friday guest, John Piquet of Caffe d'bolla in Salt Lake City, UT. For nearly two decades, John Piquet has crafted his expertise as a coffee professional, roaster and siphon brewing specialist. As owner and operator, caffe d'bolla has won 7X Best of State, 3X Best of the Beehive, Zagat's Top 50 coffee shops in the United States. Les Ro ..read more
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SHIFT BREAK: Detail Oriented Staff Starts With You
Keys To The Shop
by Chris Deferio
5d ago
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 very much is that a good bit of what a barista gives to a business is based on what has been invested into them. In other words, you get out what you put in.  Today on Shift Break we will be talking about why this desired behavior and disposition of staff is largely up to you and how you go about orienting them to the details that matter.  Listen to these related Shift Break episodes next: You Need to Prioritize In-House Training! Are Y ..read more
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464: Encore : Making Order Out of Chaos, Handling Groups in the Cafe
Keys To The Shop
by Chris Deferio
1w ago
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 get filled is when groups meet at the shop. When groups of people come in to order, they bring with them a certain level of distraction and chaos that can easily slow things down and frustrate the staff and the customer.  In today's episode we are bringing back a classic KTTS episode from year one that addresses what originally was a listener question regarding the tension and confusion around groups in the cafe. Originally aired in 2017, this ..read more
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SHIFT BREAK: Managers, You Don't Need To Do It All
Keys To The Shop
by Chris Deferio
2w ago
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 necessarily. A least not right away. Manager frequently will end up very disappointed and dejected when they feel they cannot make the difference they so desperately want to make. The answer is not to give up, but to prioritize with patience.  Today on Shift Break we will be talking about why you do not need to do all the good ideas you have in your mind in order to be a good manager, and how you can approach your work to be both effective and happy.&n ..read more
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463: Tips on Having the Right Meetings
Keys To The Shop
by Chris Deferio
2w ago
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 they seem like a waste of time that only brings more confusion rather clarity. Poorly conducted or conceived meetings have led many of us to either give up entirely or to simply doggedly continue with ineffective meetings in spite of knowing they are not helping. There is a better way.  Today we will be talking about the main meetings you should be having regularly, how to conduct them, why, and what we can and should expect as a result when t ..read more
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SHIFT BREAK: You Don't Want Loyalty
Keys To The Shop
by Chris Deferio
2w ago
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 loyalty by virtue of our status rather than based on what we deliver. Customers all over the world will bend to this insinuated expectation we have against their better interest for only so long before they leave. Today on Shift Break we will be talking about why loyalty may actually be a behavior that prevents us from improving and truly earning a customers patronage through consistently delivering value and learning from the times when we do not ..read more
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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
Keys To The Shop
by Chris Deferio
3w ago
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 opportunity for us to exercise those character traits as we serve customers along side our fellow staff members in the often pressured and fast paced day-to-day cafe work. There will many mistakes made, but in those mistakes lies opportunity for growth and re-affirming a people first focus.  Today's guest, David Foster, wraps all this up in an awesome new children's book called "Jett Goes to Work With Dad"! David Foster is a co-owner at Kiln Co ..read more
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SHIFT BREAK : Trends You Can Ignore
Keys To The Shop
by Chris Deferio
3w ago
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 of your insecurity and fear of not know how to build that business and turns your dream into nightmare of chasing the "next" and the "new" just to try to succeed.  Today on Shift break we will be talking about a healthy way to interact with the ever expanding universe of options, data, sales people, and stats so that you can be decisive and be confident that your decision was a well considered one.   Listen to these related episode ..read more
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RoR #30 : Challenging Dogma With Data w/ Coffee Roaster and Chemical Engineer Mark Al-Shemmeri
Keys To The Shop
by Chris Deferio
3w ago
Roasting has historically been shaped by the experiences of crafts people and their experiments with what works, or does not work, in their roastery. These days we hav many people entering into the industry to affirm, challenge, and explore those dogmas in an effort to find the "why" behind the assumptions we have. Today's guest, Mark Al-Shemmeri is one of those people challenging dogma with data.  Mark is a chemical engineer who spent four years as a doctoral researcher (EngD) in the UK figuring out how to simulate coffee roasting in-silico, creating a digital twin of a coffee roast ..read more
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461: A Conversation With 2023 World Barista Champion, Boram Um, Um Coffee Co
Keys To The Shop
by Chris Deferio
1M ago
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 would likely be overwhelmed with the notion. It is a lifelong vocation that requires not only personal commitment, but a large team of people to accomplish it Toady we get to talk with the new World Barista Champion Boram Um, who's family has been on this quest since his father moved to Brazil from Korea to begin his second professional life as a coffee farmer.  Boram graduated in Business in Boston University and joined his father in the worl ..read more
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