Keys To The Shop : Equipping Coffee Shop Leaders

Quitting a job is a normal part of any career. Problem is that sometimes we don't know when to quit and hang on too long to ours and even the cafe's detriment. When should you as a staff member quit? What does positive quitting look like? What does recognizing and quitting a bad situation look like? 
Today on the show we will talk about some of the things to look out for in a coffee shop and in setting goals for your career, that will allow you to make that sometimes necessary decision to quit and move on. We will also talk to owners about what they can do to make sure that if a staff member does quit, it is not because of negative reasons, but because of life events, opportunities, and pragmatic career decisions. 
 
Today we discuss:
Toxic bosses and bad situations
Values misfit
Checking yourself first, then evaluating
What normal hardship and challenges are and why you should not quit because of them. 
Quitting do to positive reasons and why it is a good thing
What baristas can do to chose better cafes
What owners can do to build better cafes and be better leaders
KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING!
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 
[email protected]
of book a free call now: 
https://calendly.com/chrisdeferio/30min 
 
Related episodes: 
On "Quiet Quitting"
291 : What to do if Your Baristas Wont Listen to You
355: Baristas! 6 Essential Qualities to Get Yourself Hired
570: Myths Baristas Believe Part 1
556: Myths Coffee Shop Owners Believe Part 1
SHIFT BREAK: Managers, You Don't Need To Do It All
SHIFT BREAK: Don't Give Up
Hard Work is Hard

Knowledge about coffee is one thing, but wisdom and true expertise? Well, that is quite another. While knowledge is widely and cheaply available and true wisdom and expertise that makes a business effective is only attained after living and experiencing the realities of the coffee industry over time. 

The difference is important because it means the difference between effective operations and solutions and just guessing. Coffee and coffee people deserve better.

Today we are talking with a man who has lived enough coffee experiences for a few lifetimes and applies his hard earned insights to clients globally.

I am honored to be talking with the one and only John Gordon of Silverback Coffee Solutions!

John Gordon is an industry-leading coffee professional with almost three decades of experience spanning every facet of the global specialty coffee sector. He currently serves as the Director of Silverback Coffee Solutions, providing comprehensive coffee business consulting, project management, equipment design and development, roastery technical services and roaster training.

A distinguished competitor and coach, John is a three-time UK Barista Champion (2010, 2011, 2013) and 2009 UK Latte Art Champion and the 2018 New Zealand Barista Champion. He has reached the finals of the World Championships multiple times ( 2009 WLAC 6th, 2011 WBC 6th, 2013 WBC 10th, 2018 WBC 6th ) and has coached highly successful competitors, including 2015 World Barista Champion Sasa Sestic and 2019 New Zealand Champion Dove Chen.

Beyond the competition stage, John brings extensive technical expertise as a roaster technician and research and development specialist. His background includes serving as Production & Innovation Manager at Coca-Cola Amatil NZ and Operations Manager at Square Mile Coffee Roasters in London. He has held significant R&D consulting roles for major equipment manufacturers, including Sanremo Coffee Machines and Heylo/Carimali, where he managed engineering teams, directed 3D and mechanical design, built prototypes, and implemented Lean manufacturing principles.

With a unique blend of high-level coffee experience, architectural and mechanical 3D design skills, and deep knowledge of roastery operations from green bean importing to production equipment installation, John continues to shape the future of coffee equipment and roastery workflows worldwide.

Today we discuss:
How Johns Curiosity and Technical Exploration Shaped His Career
Innovations in Coffee Technology over the Years
The Importance of Technical Knowledge
John's Take on Balancing Taste and Technology
Why We Should be Building Institutional Knowledge in Coffee
Understanding Roaster Maintenance and Operations
Enhancing Roastery Efficiency through Lean Practices
How John Uses Time and Motion Studies for Improvement
John Reflects of the Future of Coffee Roasting and Industry Trends 
KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING!
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 
[email protected]
of book a free call now: 
https://calendly.com/chrisdeferio/30min 
 
Related episodes: 
RoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage Coffee
RoR Live! #9 : Roasting Innovation and Consistency w/ Scott Rao
478: Building Efficiencies Into Your Roastery w/ Scott Stouffer of Probat Coffee

Leaders have authority to make decisions, guide, delegate, affirm, coach, and grow the business and those they serve. The presence of a leader is only a benefit when that leader sees their authority as a tool for serving others and embraces a planned approach to using their presnce in the areas of the company that need it the most

Today on Shift Break we will be talking about the practical ways you should be distributing your energy, attention, time, and presence in the cafe to serve the most people with the role you have been given. 
Owners, this is a critical conversation to help you plan for both your own, and your management staff's presence and weekly work. 
 
KEYS TO THE SHOP®  1:1 CONSULTING AND COACHING
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email [email protected]
OR... book a free call now 
https://calendly.com/chrisdeferio/30min 
 
Related Episodes: 



583: Unifying Teams Across Multiple Cafes
582: Maximizing Existing Opportunities in Your Cafe
SHIFT BREAK! How to Have Healthy Communication Between your Cafe's Departments
520: Tips For Great Workflow and Bar Presence
4 Steps to Investing in Affirmation
Thank you to out sponsors!
Everything you need for back of the house operations https://rattleware.qualitybystainless.com/
 
The best and most revered espresso machines on the planet: www.lamarzoccousa.com

Knowledge about coffee is one thing, but wisdom and true expertise? Well, that is quite another. While knowledge is widely and cheaply available and true wisdom and expertise that makes a business effective is only attained after living and experiencing the realities of the coffee industry over time. 

The difference is important because it means the difference between effective operations and solutions and just guessing. Coffee and coffee people deserve better.

Today we are talking with a man who has lived enough coffee experiences for a few lifetimes and applies his hard earned insights to clients globally.

I am honored to be talking with the one and only John Gordon of Silverback Coffee Solutions!

John Gordon is an industry-leading coffee professional with almost three decades of experience spanning every facet of the global specialty coffee sector. He currently serves as the Director of Silverback Coffee Solutions, providing comprehensive coffee business consulting, project management, equipment design and development, roastery technical services and roaster training.

A distinguished competitor and coach, John is a three-time UK Barista Champion (2010, 2011, 2013) and 2009 UK Latte Art Champion and the 2018 New Zealand Barista Champion. He has reached the finals of the World Championships multiple times ( 2009 WLAC 6th, 2011 WBC 6th, 2013 WBC 10th, 2018 WBC 6th ) and has coached highly successful competitors, including 2015 World Barista Champion Sasa Sestic and 2019 New Zealand Champion Dove Chen.

Beyond the competition stage, John brings extensive technical expertise as a roaster technician and research and development specialist. His background includes serving as Production & Innovation Manager at Coca-Cola Amatil NZ and Operations Manager at Square Mile Coffee Roasters in London. He has held significant R&D consulting roles for major equipment manufacturers, including Sanremo Coffee Machines and Heylo/Carimali, where he managed engineering teams, directed 3D and mechanical design, built prototypes, and implemented Lean manufacturing principles.

With a unique blend of high-level coffee experience, architectural and mechanical 3D design skills, and deep knowledge of roastery operations from green bean importing to production equipment installation, John continues to shape the future of coffee equipment and roastery workflows worldwide.

Today we discuss:
How Johns Curiosity and Technical Exploration Shaped His Career
Innovations in Coffee Technology over the Years
The Importance of Technical Knowledge
John's Take on Balancing Taste and Technology
Why We Should be Building Institutional Knowledge in Coffee
Understanding Roaster Maintenance and Operations
Enhancing Roastery Efficiency through Lean Practices
How John Uses Time and Motion Studies for Improvement
John Reflects of the Future of Coffee Roasting and Industry Trends 
KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING!
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 
[email protected]
of book a free call now: 
https://calendly.com/chrisdeferio/30min 
 
Related episodes: 
RoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage Coffee
RoR Live! #9 : Roasting Innovation and Consistency w/ Scott Rao
478: Building Efficiencies Into Your Roastery w/ Scott Stouffer of Probat Coffee

Employee turnover in specialty coffee shops is the most talked about and difficult issue deal with, it has been for a long time. There are many causes for high turnover and sadly owners and managers frequently try to lower turnover with methods that are not effective. This is mostly because the cause specific to your shop has not yet been identified.
On today's episode we are going to explore seven different reasons why you might be experiencing high turnover and what you can do to address each of those areas.
It's important that we are very curious and pursue understanding about the root causes of issues that come up in our coffee shops because a good solution applied to the wrong problem will not prove effective. It's my hope that this episode helps you get a handle on turnover in the café and is another step toward you. building a coffee shop that Has a thriving people first culture than keeps the best people on as long as possible 
We discuss:
Pay
Culture Issues
Clarity
Progressing  
Leadership 
Normal Life
Business limitations 
 
KEYS TO THE SHOP ALSO OFFERS 1:1 CONSULTING AND COACHING!
If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email 
[email protected]
of book a free call now: 
https://calendly.com/chrisdeferio/30min 
 
Related episodes: 
244 : Top 10 Ways to Lose Employees
179 : What you MUST Know About Employee Culture w/ Stan Slap
067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe
Bridging the Values -Actions Gap