Keys To The Shop : Equipping Coffee Shop Leaders

Sometimes we hope against hope that we can eventually win the customer over to that one flavor, those later hours of your cafe,  or the new menu item that the internet said was a sure-fire winner. Whether it is our own pride or some other reason, we can hang on to things a bit too long and damage our business in the process. 
Today on Shift Break we will be talking about the signals your customers are sending you regarding your coffee shops hours, menu etc and how we can get the hint, get over our stubbornness, and free ourselves to make discussions informed from the conversation we have with our community. 
 
Sign up for 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 chris@keystothshop.com
OR... book a free call now to talk about working together
https://calendly.com/chrisdeferio/30min 
 
Related episodes:
The Conversational Reality of Your Business : Thought on how to approach creative projects in the new year
SHIFT BREAK: Embracing Problems as Blessings
227 : Connecting with Hearts and Minds
SHIFT BREAK: Make Customer Feedback a Priority
Feedback Culture : Making feedback a part of what you do not just something you sometimes do

As hard as starting a coffee shop can be, growing that shop is where the real work begins. The industry is riff with examples of cafes and roasteries that have suffered and even failed as a resulting how they approach growth. The industry also has many whose businesses have grown well but we can only admire their work as outsiders to the work that was done to get there. 
Enter Colin Harmon. Just like he did with his first book "What I know About Running Coffee Shops", Colin once again give us a look behind the curtain in his new book, "What I Know About Growing Coffee Shops! 
Colin Harmon is a 4x Irish Barista champion and founder of the iconic cafe and roastery 3fE in Dublin, Ireland.
Under Colin's leadership 3fE has grown to 8 cafes, a massive roasting and wholesale program, and stands as an example of a what a thriving quality focused specialty coffee business looks like. 
Today we get to welcome Colin back to the show 9 years after his first appearance in 2017 shortly after the release of his first book to open up the ages of his new book and share with us his hard earned lessons and perspectives on growing a coffee shop!
We Discuss:
Colin's reflection on the eight-year process to write his latest book and the importance of allowing ideas to mature
Balancing hands-on work with business growth, including fixing toilets and managing staff
The concept of a "stay here plan" to sustain long-term engagement in the coffee industry
The realities behind scaling coffee shops and the pitfalls of growth for ego versus long-term purpose
How to evaluate and choose opportunities like spin-offs, markets, consulting, and events prudently
The impact of perception, staff development, and consistency across multiple locations
Practical frameworks for evaluating new sites and scaling while staying true to core values
The significance of transparent communication within teams and the importance of self-awareness
Insights into wholesale relationships, maintaining quality, and marketing without overextending
Colin's advice on avoiding burnout, overgrowth, and the importance of focusing on what works
Links:
https://www.scottrao.com/
https://eightouncecoffee.com
@colinharmon
 
Keys to the Shop
CONSULTING + 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 
chris@keystothshop.com
of book a free call now: 
https://calendly.com/chrisdeferio/30min 
 
Related Episodes: 
022 : Founder Friday w/ Colin Harmon of 3fe Coffee, Dublin Ireland & Author of the new book, "What I know About Running Coffee Shops"
608: The Best Behaviors for Building Resilient Cafe and Roastery w/ Tracy Allen of Brewed Behavior Consulting
283 : 5 Bad Reasons to Open a Coffee Shop
242 : A Conversation with James Hoffmann
SHIFT BREAK: Are You Growing With Your Business?
SHIFT BREAK! When Changing Things, Pay Attention to the Heart of the Business
The Power of "No"

As time goes on, opportunities to grow your business will present themselves and you need to make a decision on whether you will say yes, no, or not yet.  In order to make a good decision there are a few things you should consider. 
Today on Shift Break we will be talking about six areas of your current business that need to be healthy in order to set your next venture up fopr success. 
Whether it is adding services and departments to your current business or expanding to another location, this episode will challenge you to attend to the foundations before adding on. 
 
Sign up for 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 chris@keystothshop.com
OR... book a free call now to talk about working together
https://calendly.com/chrisdeferio/30min 
 
Related episodes:
RoR #27 : Scaling and Relationships in a Small Roastery w/ Cody Gordon, Cerberus Coffee
Scaling Values
588: Prioritizing the Right Things as Your Cafe Grows
583: Unifying Teams Across Multiple Cafes
SHIFT BREAK: Reassessing Growth
Before you Expand

What do customers love and hate about coffee shops? It feels like a question that is too easy to answer and as a result I believe we do not spend nearly enough time researching it.
This past weekend I spoke in Chicago at Coffee Fest. In preparation we analyzed the most positive reviews and negative reviews of the worst rated and best rated cafes on Google and Yelp in the Chicago area. The results fell in line with some assumption I had based on what I have seen from my own years in coffee and consulting. In addition though, when compiled and organized, there were a few things that I found very interesting that we all need to think deeply about. 
So today we are going to be going over the list of things that people love and hate about coffee shops from this research and how this speaks to the greater issues in how we approach running our shops and the the path forward from here.
 
1:1 CONSULTING + 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 
chris@keystothshop.com
of book a free call now: 
https://calendly.com/chrisdeferio/30min 
 
Related Episodes: 
SHIFT BREAK! How To Keep Your Customers Excited
SHIFT BREAK! Why Won't My Baristas Engage Customers The Way I Want Them To?!
SHIFT BREAK! Every Customer is a Judge
480: Focus on What Your Customers Love
SHIFT BREAK: Make Customer Feedback a Priority
151 : How to Respond and React to Negative Feedback : 5 Step Process
340 : Encore Episode of "10 Reasons to Love the Customer"!

In too many cafes we find staff trained only in the areas they work in with minimal to no knowledge or understanding in other parts of the business. This derails a cafes growth and effectiveness. Staff in the front are not equipped to speak with understanding and confidence to customers and those those who work in the back or in production areas are isolated from the up-steam results of their work. 
Today on Shift Break we will be talking about why cross training staff is the way forward for fostering understanding between departments, effective sales and hospitality, and a deeper bench of talent to draw from across your employees.
This is especially important for FOH staff as they are the ones representing all you offer to the customer. 
 
Sign up for 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 chris@keystothshop.com
OR... book a free call now to talk about working together
https://calendly.com/chrisdeferio/30min 
Related Episodes:
424: Developing Menu and Hospitality Guides
Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings
Taste the Rainbow! : Menu knowledge, tasting, flavor, coffee cupping approach to your offerings
582: Maximizing Existing Opportunities in Your Cafe
The Key to Up-Selling
583: Unifying Teams Across Multiple Cafes
SHIFT BREAK! How to Have Healthy Communication Between your Cafe's Departments