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

I am so glad that I came across this jewel of a cafe in Oaxaca City, Oaxaca, Mexico. We hear often about direct trade relationships, local sourcing, excellent hospitality, and servant leadership all as aspirations of mindful operators. This place is living these aspirations as a part of the daily rhythm. Coffee and Cacao from their backyard. Signature drinks and a food menu made from ingredients direct from local farms. A deep focus on Oaxacan culture and tradition.

I am so happy to welcom to the show the founder of Cafeto Cacao, Yaren Maya!

Yaren Maya is the Founder and Owner of the amazing Cafeto Cacao, a specialty coffee shop in Oaxaca, Mexico. She has been working in the coffee and cacao industry for three years already and the cafe has established itself as the premier destination for thoughtful and excellent hospitality and menu items sourced from Oaxaca. A beautiful business showcasing local flavor, creativity, and kind service to neighbors and tourists alike.

Yaren is also the co-creator of an Oaxacan fusion restaurant, which has been operating for five years and caters for lunches, dinners, and events. Working by the side of others professionals of the industry in Food and Beverages in Oaxaca City, Yaren continues to grow her professional skills as she creates, leads, and serves.

Prior to the restaurant and Cafeto Cacao, Yaren gained professional experience and internships in Mexico and the United States in the hotel industry, basic studies of the English language in Ireland, as well as experience in coffee shops and eventual catering services in the aforementioned country.

In Todays conversation we will cover:
Yaren's background in hospitality and how it shaped her approach to café ownership
The importance of local ingredients like cacao, vanilla, and seasonal fruits in menu development
The fusion concept: blending Oaxaca's traditional cuisine with innovative techniques
Strategies for staff training on product knowledge and hospitable interactions
How maintaining integrity and values in sourcing creates a loyal customer base
The role of small-scale, traditional equipment like clay pots in preserving culture
Tips for fostering a passionate, adaptable team that shines in a small setting
Motivation and continuous learning in a competitive, evolving industry
Links: 
Instagram: @Cafeto_cacao
 
KEYS TO THE SHOP OFFERS
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: 
332: Founder Friday! w/ Iman Kusumaputra & Putri Yulandari of Kopikalyan, Jakarta, Indonesia
530: Founder Friday w/ Aisha Bullard and Modou (MAD) Diongue of Original Drip in Dakar, Senegal
289 : Founder Friday w/ Ochen Simon Eidodo of Chariots Coffees, Uganda!
256 : Founder Friday w/ Varat Vichit-Vadakan of Roots Coffee Roaster in Bangkok, Thailand

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"!