Keys To The Shop : Equipping Coffee Shop Leaders

ตอน

• 608: The Best Behaviors for Building Resilient Cafe and Roastery w/ Tracy Allen of Brewed Behavior Consulting 02.06.2026 1ชม. 3นาที

  Our businesses are the results of the small and large decisions we make over the years. It is our behavior in the business that ultimately determines the success and Impact we can realize. Some have said that the 4th wave is ,marked by more passionate coffee balancing that passion with good business practice and strategy.  Today will be talking with someone who has been hugely influential in teaching solid and sustainable business behavior to countless coffee professionals and companies world wide.  I happy to welcome Tracy Allen to the show!   Tracy Allen founded Brewed Behavior, a global consulting and education firm dedicated to advancing the specialty coffee industry worldwide in 2008. Through Brewed Behavior, Tracy has trained and advised hundreds of coffee professionals, roasters, café owners, and organizations across multiple continents. His consulting work focuses on elevating bean quality, optimizing operations, developing world-class training programs, and preparing teams for top-level competition. With more than 30 years of hands-on experience, Tracy brings unmatched depth to his clients. His journey began as a passionate home roaster in the 1990s, followed by roles as Beverage Specialist at Procter & Gamble (Millstone and Folgers), Operations Manager for a Kansas City roaster, and Co-Owner of Zoka Coffee Roaster & Tea Company in Seattle. At Zoka, he helped establish the company as a leader in both quality and barista training — with its baristas consistently ranking among the top in U.S. Barista Competitions. Today, Tracy channels this extensive expertise through Brewed Behavior to help clients worldwide achieve excellence. He is the last full-term President of the SCAA and Founding Chair of the WBC Rules & Regulations Committee. He has been a certified U.S. and World Barista Competition judge, an SCA Certified Cupper, a certified Q Grader and Instructor, and a three-time "Super Taster." Through Brewed Behavior, Tracy Allen continues to shape the future of specialty coffee on a global scale.  We Cover:  Understanding Business and Passion in Coffee The Importance of Financial Discipline Navigating Growth and Corporate Culture Consumer Behavior and Coffee Trend Best Practices for Long-Term Success Developing Financial Acumen The Importance of Financial Discipline Navigating Projections and Inventory Management Understanding Market Dynamics and Unique Value Propositions Links:  www.brewedbehavior.com      KEYS TO THE SHOP ALSO OFFERS 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:    576: Financial Stability Using Profit First for Coffee Businesses w/ Kim Logsdon of Caffeinate Your Cash 447: Understanding the Business of Coffee w/ Maxwell Colonna-Dashwood 022 : Founder Friday w/ Colin Harmon of 3fe Coffee, Dublin Ireland & Author of the new book, "What I know About Running Coffee Shops" 283 : 5 Bad Reasons to Open a Coffee Shop SHIFT BREAK! Become Immune to Fear-Based Coffee Marketing 327: Founder Friday! w/ Phuong Tran of Lava Java 489: Tips for Creating a Resilient Cafe 223 : Building a Financially Resilient Business w/ Andrew Carroll  
• Founder Friday! w/ Amos Gillespie of Wheelhouse Coffee, Kentville, Nova Scotia, CA 29.05.2026 47นาที

  The best coffee businesses are built on solid values, local community, and small consistent steps taken toward deeper connection through hospitality and excellence in the product. The story of Wheelhouse Coffee is one that demonstrates the power of intentional people-first work over time and what happens when you make growth a conversation with those your serve.  I am thrilled to get to talk with the founder of Wheelhouse Coffee in Nova Scotia, CA, Amos Gillespie! Wheelhouse Coffee began with an eight-year-old Amos sharing morning coffee with his dad. By 17, that simple joy had grown into a coffee dream. After an espresso machine, a barista job, and a life-changing Portland coffee show, Amos launched Wheelhouse in 2018. However, being a single owner with a small sample roaster and a full-time job became increasingly challenging. In 2020, after a beautiful summer wedding, he and his wife set out to grow Wheelhouse together. From basement beginnings to a thriving café, their journey is driven by their love for coffee and the people they serve. We discuss: How Amos Was Introduced to Coffee Beginning and Building Confidence in Roasting Navigating Stagnation The Shift Towards a Coffee Business Feedback and Growth in Coffee Roasting Understanding Customer Relationships The Move To Opening a Coffee Shop Balancing Vision with Financial Realities Building Relationships with Customers Advice for Aspiring Cafe Owners KEYS TO THE SHOP ALSO OFFERS 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:  476: Founder Friday! The Story of Story Coffee w/ Don Niemyer of Story Coffee Co. 391 : Founder Friday! w/ Megan Wilson of Spuds Coffee in Ft. Lauderdale, Florida 145: Founder Friday w/ Red Rooster Coffee Roasters co-founder, Haden Polseno-Hensley  
• SHIFT BREAK! You're Only as Good as Your Worst Drink 28.05.2026 6นาที

  It may seem unfair, but it is the truth. Customer hold a special place in their brains for negative experiences. Don't we do the same? And when do most of these lower quality experiences tend to take place? Usually when we are the busiest and have the greatest opportunity to build a good reputation. It's diabolical!  On today's Shift Break we will be talking about why you are only as good as your worst drink, worst service encounter, worst whatever! And what we can do to rewire the part of our brains and operations that allow these moments to happen.    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: YouTube: SHIFT BREAK! How to Think About Quality 533: Principles of Quality Control SHIFT BREAK: Quality Still Matters 084 : Crushing the Rush : Tips and Best Practices for Busy Times 520: Tips For Great Workflow and Bar Presence Spotify: SHIFT BREAK! How to Think About Quality 533: Principles of Quality Control SHIFT BREAK: Quality Still Matters 084 : Crushing the Rush : Tips and Best Practices for Busy Times 520: Tips For Great Workflow and Bar Presence Website: SHIFT BREAK! How to Think About Quality 533: Principles of Quality Control SHIFT BREAK: Quality Still Matters 084 : Crushing the Rush : Tips and Best Practices for Busy Times 520: Tips For Great Workflow and Bar Presence  
• 605: What To Do When You've Been Promoted To Manager 26.05.2026 39นาที

  Congratulations! You have been made the cafe manager! Now what? Well, you are now occupying one of the most critical roles in all of coffee retail. As a leader you have a lot of growth opportunities and can make a massive difference as you serve the company, the staff, and the customers. The first six months - a year is a pretty critical time where you either build trust and establish healthy outlooks and habits, or you succumb to the dysfunction and stress that management without structure and purpose falls into.  Today we are going to go over practices, mindsets, and approaches to your role and the work of management that are proven to set you and everyone else up for success vs the all too typical burn-out that seemingly is baked it to the manager role. It does not have to be! This episode shows you how.    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 Book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:  229 : 7 Tips for New Managers 248 : The 5 Elements of Resourcing your Team 261 : The Basics of Managing Managers 226 : The Art of being Indispensable at Work w/Bruce Tulgan 179 : What you MUST Know About Employee Culture w/ Stan Slap 172 : Why Tracking Performance is a Must! 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 018: Hiring, Culture, and the Future of your Shop 013 : Leadership & Management Master Class w/ Eva Attia : Leadership | management | hiring | career 004: Leadership in the Cafe : 10 Steps to Being a People First Leader 258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence 244 : Top 10 Ways to Lose Employees
• SHIFT BREAK! Addressing "Bad Apples" On Your Staff 21.05.2026 14นาที

  Nothing kills cafe culture like an a staff member who is a bad fit for their role. Often this manifests in work performance issues that are felt by customers, coworkers, and leaders alike. It brings people down. The diabolical thing is that the most common response cafe leadership has is to simply wish it away and let it go on far too long. Meanwhile a toxic or ill fit employee continues (whether unwittingly or knowingly) to do damage to morale, service, and the reputation of the business.  Today on Shift Break we will be talking about how to approach this "Bad Apple" situation in a way that seeks the highest good for all parties involved and affords you the opportunity to develop more decisiveness  and resilience in the face of these unfortunate situations.    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 chris@keystothshop.com OR... book a free call now to talk about working together https://calendly.com/chrisdeferio/30min    Related Episodes:  Raising Your Hiring Standard 496: Hard Decisions and High Standards 125 : Confidence in Conflict w/ Kwame Christian : A framework for Compassionate Curiosity  
• Special! Interviews From Coffee Fest NYC 2026! w/ Rachel Apple and Ivana Chan (Raise the Bar), Jeremy Lyman (Birch Coffee), Lauren Tran (Bahn by Lauren) 20.05.2026 56นาที

  Every Coffee Fest we sit down with presenters and speakers to talk about their field of expertise and learn from their experience in coffee. This last NYC Coffee Fest we were privileged to get to chat with four dynamic professionals and discuss everything from barista education and community, social media strategy, and how to run a world class bakery and coffee bar. We start with Ivana Chan and Rachel Apple of Raise the Bar! Ivana Chan is a marketing and e-commerce consultant who has spent the last seven years helping specialty coffee brands grow by bringing their hospitality online through thoughtful digital strategy. She is also the co-founder of Raise the Bar Coffee, a nonprofit focused on accessible coffee education, mentorship, and community-building, best known for organizing Level Up, an event where baristas connect, learn, and build sustainable careers in coffee Rachel Apple is an esteemed figure in the specialty coffee industry, with over 19 years of comprehensive experience.  Her extensive resume includes pivotal roles as Quality Control for George Howell Coffee, Coffee Buyer & Global Supply Chain Manager, Roaster, Educator, & Barista in addition to being a Legacy Q Grader. She is also the only woman, globally, who is a Cup of Excellence Head Judge & SET Course Instructor. Rachel also serves as a US Barista Championship Head Judge, Sensory Lead, and Committee Member, investing years in volunteer work and leadership in the specialty coffee community – which has recently manifested in co-founding an education focused 501(c)(3) nonprofit Raise the Bar.  Links: https://www.instagram.com/raisethebar_coffee/   Next we get to learn about winning social media strategy from Birch Coffee's Jeremy Lyman!  Jeremy Lyman is the co-founder of Birch Coffee, a New York City-based coffee company. Since its first store opened in 2009, the company has grown to become one of New York City's premiere and most loved independent coffee shop chains. With more than a dozen locations throughout the city, the focus of Birch is on customer service. Service is something Jeremy believed was lacking in the Specialty Coffee industry and being that both he and his partner Paul are consumers first and worked in bars and restaurants for years before, they realized that this was what was necessary to stand out in the industry. In order to grow the company, Jeremy has overseen the development of not only a high level of service, but methods in which to hone and develop those skills amongst his teams. Jeremy, Paul, and their team have also figured out creative ways to stand out. From eliminating wifi and introducing conversation starters to designing extraordinarily unique napkins, they have caught the eye of the Wall Street Journal, the New York Times and Forbes who have paid specific attention to these differentiators. Links: https://www.instagram.com/coffeedogguy/ www.birchcoffee.com https://www.instagram.com/birchcoffee/ Finally we discuss baking, pastry, and coffee excellence with Lauren Tran! Lauren Tran is the chef-owner of Bánh by Lauren in Chinatown, New York City. She blends her Seattle upbringing and love for coffee culture with a deep-rooted passion for Vietnamese flavors and desserts. After working at fine-dining icons Canlis, Momofuku Ko, and Gramercy Tavern, Lauren started selling pastries out of her apartment during the pandemic. Bánh by Lauren was hosted for pop-ups for four years before opening a brick and mortar bakery cafe in NYC's Manhattan Chinatown in June 2024. The New York Times ranked her shop among the top 22 bakeries in the U.S., T Magazine named her bánh bò nướng as one of the 25 essential pastries to eat in NYC, and Bánh by Lauren is a 2026 James Beard Award semifinalist for Outstanding Bakery. Links: https://www.instagram.com/banhbylauren/     Go check out Coffee Fest Trade Shows Today!  www.coffeefest.com    
• 604: 5 Habits Holding You and Your Team Back 19.05.2026 40นาที

  Habits we develop around work and leadership can serve to help us grow, or they can hold us back from growth. Many leaders unintentionally develop habits that feel like the right thing in the moment, but in the end actually undo progress and move things backwards in the cafe's operations, culture, and quality. Today we are going to dive into five habits that I have seen damage and hold back businesses countless times over. These are things I have personally engaged in many times throughout my career. Our goal here is to get you to recognize these habits, and replace them with healthy and helpful ones.  We discuss: Blaming and Complaining Rationalizing bad behavior Procrastination of decisions Glorifying chaos and dysfunction Uninformed comparison KEYS TO THE SHOP ALSO OFFERS 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:  Self-Awareness and Honesty It's not You, It's Me 419: Behaviors That Establish Excellent Management Culture
• SHIFT BREAK! Why You Will Always Be A Small Coffee Shop 13.05.2026 9นาที

  Our image of who we are as a business is not necessarily the same as that of our customer. We see all the inside gears and pulleys that hide beneath the surface. We see the scope and organizational diagram of the cafe, the roastery, mobile cart, online sales, and multiple locations. We see a brand, while they see just a small coffee shop.  Today on Shift Break we will be talking about how no matter the size of our operations, the individual customer will always see and experience your company within a small framework of their cafe, their drink, their seat etc.  This serves to give us pause and to help us consider just how much we can vouch for that singular experience that thousands of individual customers have in our cafes. Are we getting lax because the size and scope of our operations make us feel an undeserved sense of confidence?  My hope is that this episode will get you thinking about that one customer and how, no matter your size, you can run like a small shop. After all, thats how the customer experiences you.    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 chris@keystothshop.com OR... book a free call now  https://calendly.com/chrisdeferio/30min    Related Episodes:    505: Maintaining Excellence in the Everyday Work of Coffee Shops w/ Maxwell Colonna-Dashwood SHIFT BREAK! Considering the Future You When Making Decisions Hiring for Future Leadership What is Professionalism? Some thoughts for the future of service
• 603: Innovation, Progress, and your Coffee Shop: Finding the Signal in the Noise 12.05.2026 27นาที

  The words "innovation" and "progress" are the favorite buzz words of our industry, but what do they mean? It is usually a lot of noise around the subject of technology, but rarely related to things that deliver lasting positive change in the cafe. The average shop owner has to wade through a sea of claims and sales pitches all making big claims about their products. In the end, they are left with less money and typically the same issues.  Well today we are going to cut through the noise of the industry and its extractive disposition toward business owners and give you a way to think about progress and innovation that simplifies, clarifies, and helps build confidence instead of nursing insecurities.  KEYS TO THE SHOP ALSO OFFERS 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:  500! Reflections and The Role of the Coffee Shop in the Industry 485: Your Shop vs The Industry – How to Free Yourself From Dependency 181 : Organizational Self-Knowledge 558: Digital Natives and the Future of Coffee Shops w/Kosta Kallivrousis SHIFT BREAK! "What's Next in Coffee"     
• SHIFT BREAK! The Mindset of Working Clean 07.05.2026 14นาที

  Having a clean cafe and a clean bar is not just a surface level pursuit. The mindset it takes to keep things clean while busy is a discipline that have far reaching benefits extending to the quality of our products, depth of hospitality, and the health of our relationships behind and across the bar. Today on Shift Break we will be talking about the mindset baristas and owners need to have in order to work clean and how this focus is foundational to the building of a solid coffee shop business.  My hope is you can take this and practice entering into this mindset daily and watch as you and your team or co-workers start to become more calm, productive, effective, and fulfilled in working clean.  Related episodes on the YouTube channel:  SHIFT BREAK: Detail Oriented Staff Starts With You Lessons From "America's Best Coffee House" | Ep 581 Is That Character or Neglect? | Shift Break Series   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 chris@keystothshop.com OR... book a free call now  https://calendly.com/chrisdeferio/30min    Related Episodes:    505: Maintaining Excellence in the Everyday Work of Coffee Shops w/ Maxwell Colonna-Dashwood SHIFT BREAK! Considering the Future You When Making Decisions Hiring for Future Leadership What is Professionalism? Some thoughts for the future of service 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    
• 602: Renata Henderson | Cxffeeblack | Putting The Heart Back Into Coffee 05.05.2026 1ชม. 1นาที

  The success of coffee globally is based on what coffee represents...community. A beverage that facilitates rootedness, growth, and fruiting of relationships through shared conversation over a cup in our shops or your home. But today, we are an industry. And our concerns tend to be exclusively around just the business of specialty coffee. Where is the heart?  Today I am honored and excited to present an interview with someone who is actively and tenaciously pursuing the heart of coffee in her community by honoring coffees root and growing the fruit of what it can bring to people. We are talking with Head Roaster, Co-founder, and Chief of Staff for Cxffee Black, Renata Henderson! Renata Henderson is Memphis, Tennessee's first Black female roaster and the co-founder and Chief of Staff of Cxffeeblack, the community-oriented, education-based coffee company she built alongside her husband Bartholomew Jones. Founded in 2019 on a mission to return coffee to its African roots and build an equitable Black future, Cxffeeblack made history by creating the first entirely all-Black coffee supply chain from Ethiopia to Memphis — with direct-trade relationships extending to producers like Stephen and Margaret Kuria of Liwani Estate in Nakuru, Kenya. She serves as Head Roaster, Creative Director, and HR lead, Renata brings her deep background in curriculum, instruction, and education into every dimension of Cxffeeblack, from its Specialist-in-Training internship program to the Barista Exchange Program. Her connection to coffee is deeply ancestral — rooted in Ethiopian women's 2,000-year roasting tradition and a family legacy that includes her grandfather marching alongside Dr. Martin Luther King, Jr. during the 1968 Memphis sanitation workers' strike, canteen of coffee in hand. Under Renata and Bartholomew's leadership, Cxffeeblack has earned the 2023 Sprudgie Award for Best Film in Coffee, the 2024 Sprudgie Award for Global Notable Roaster of the Year, and the inaugural 2024 Coffee Coalition for Racial Equity Innovator of the Year award. Built with support from more than 500 community investors, Cxffeeblack's new flagship café and global roasting headquarters opened in December 2025 at 3386 Bowen Avenue in Memphis's Mitchell Heights neighborhood — celebrated with an East African coffee ceremony, live music, and a community brunch — and is now equipped with a new roaster tripling the company's capacity as it expands into Memphis grocery stores and new café partnerships across the city. Cxffeeblack has been featured in Vice, NPR, The Hill, and Black Enterprise, and has collaborated with Miir, Oatley, La Marzocco, NBA player JaeShawn Tate, and West African coffee entrepreneurs at the Black Star Line Festival. For Renata, coffee has always been more than a beverage — it is, as she says "an open air church to experience God and His goodness." We discuss: Her Grandfather's coffee and community justice that inspired her Connecting with Coffee's Origin through Cxffeeblack How Cxffeeblack Is Redefining Coffee with Heart and Justice Living Among the People They Serve in Memphis The hard part and the joyful part of coffee work from the heart Navigating Authenticity and Business Guidelines Celebrating Individuality in Coffee Spaces Personal Growth and Community Impact Links: https://www.instagram.com/cxffeeblack/ https://cxffeeblack.com/   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  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:  542: Founder Friday! w/ Nori and Tin Burmudez of Corridor Flow, Lomita, CA 488: Founder Friday! Honoring Coffee's Root w/ Bartholomew Jones of Cxffee Black! 230 : Making room for Community in your Shop 279 : Founder Friday! w/ Daniel Brown and Nephthaly Leonidas of Gilly Brew Bar 451: Business Growth, Integrity, and Coffee Farmer Equity w/ Martin Mayorga of Mayorga Coffee 530: Founder Friday w/ Aisha Bullard and Modou (MAD) Diongue of Original Drip in Dakar, Senegal 352: Music, Culture, and Coffee w/ Hip Hop Artist, Propaganda 139 : Founder Friday w/ Kusanya Cafe co-founder, Phil Sipka
• SHIFT BREAK! "What's Next in Coffee" 30.04.2026 9นาที

  The more we ask this question the more we tend to steal time and consideration away from what we have of value in the present. The coffee shop and the larger industry for that matter, are obsessed with not being left behind and therefore we must constantly disquiet our minds and worry. Today on Shift Break we will be talking about the danger of letting this question be the dominant question we answer. We will talk also about a healthier approach that pursues excellence in the now as a way to secure the future for ourselves, our staff, and the industry as a whole.   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 chris@keystothshop.com OR... book a free call now  https://calendly.com/chrisdeferio/30min    Related Episodes:    505: Maintaining Excellence in the Everyday Work of Coffee Shops w/ Maxwell Colonna-Dashwood SHIFT BREAK! Considering the Future You When Making Decisions Hiring for Future Leadership What is Professionalism? Some thoughts for the future of service 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    
• 601: Why Your Cafe Staff Meeting Might Be Doomed To Fail 28.04.2026 27นาที

  Meetings can be a very useful part of running a cafe. The way we tend to use them though has become a real problem. In fact, rather than helping, even the most well intentioned of meetings, might actually hurt your business if it is being conducted improperly.  Today we are going to be diving into why your staff meeting might be doomed to fail and what you can do to make sure that you are using meetings for the right things.  You might end up with fewer but better and more effective meetings as a result of today's episode.  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  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:  463: Tips on Having the Right Meetings Tips for Conducting Great Staff Meetings 583: Unifying Teams Across Multiple Cafes Avoid These Cafe Meeting Mistakes  
• 600: Founder Friday w/ Sammy Piccolo of Prado Cafe | Vancouver, BC 24.04.2026 55นาที

  The world of specialty coffee today owes a lot of its success to those who helped build movements and create opportunities in earlier years. The times where new and actually meaningful advances in coffee shops, coffee craft, and service. There were many people and businesses that were at the forefront of the 3rd wave coffee movement and we get to talk with one of those people today!  On this Founder Friday we get to sit down with my friend and coffee legend, Sammy Piccolo, of Caffe Artigiano, and now owner of Prado Cafe in Vancouver Washington. Sammy Piccolo has spend nearly 3 decades in the coffee world. A 4x Canadian Barista Champion, The firs World Latte Art Champion, and 3x top 3 finisher at World Barista Championships including coming in 2nd in After Sammy's brothers Vince and Mike founded Caffe Artigiano in 1999, Sammy immediately jumped on board. Artigiano championed progressive espresso culture, popularized latte art in Canada, and innovated service styles in their massively busy shops. Many future owners and champions came from that cafe. Sammy took over Prado Cafe in 2012 and has grown it to a fleet of almost 10 shops with a decidedly more simple and minimal approach with a heavy emphasis on hospitality and in house baking. Today we get to look back to the early days and talk with Sammy about his journey, the lessons he learned, his opinions and insights into the industry and competitions, and the things he believes are at the root of success for cafe operations. Links: https://www.instagram.com/pradocafe/ https://pradocoffee.com/   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  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:  544: Love Coffee, Control Caffeine w/ 2013 WBC Champ Pete Licata of Caffeine Control Coffee 391 : Founder Friday! w/ Megan Wilson of Spuds Coffee in Ft. Lauderdale, Florida 327: Founder Friday! w/ Phuong Tran of Lava Java  
• SHIFT BREAK: Forget Productivity 23.04.2026 11นาที

  The hustle of business creates a fear culture where operators worry about their productivity at a near constant rate. We scratch our heads over how to prevent burn-out and talk about work life balance, but what about having a balanced perspective on work? Today on Shift Break we will be talking about how you can shift your view of productivity through clear definitions, willingness to recognize success, and the balance needed to not be constantly worried about how productive you are, but rather, if you produced something of value that you have the ability to stop and enjoy.   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 chris@keystothshop.com OR... book a free call now  https://calendly.com/chrisdeferio/30min    Related Episodes:  Sacrificing Productivity 3 Keys for Work-life Balance SHIFT BREAK: Rest and Meaningful Work   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    
• 599: How To Raise Your Baseline Coffee Knowledge w/ Dylan Siemens | Head of Coffee Education at Cafe Imports 21.04.2026 38นาที

  Coffee education is essential for a professional to not just have knowledge needed for their current job, but to add depth, appreciation, motivation, and to prepare them for possible futures in the coffee industry beyond their role today. The next step is to find a place that can supply you with that knowledge in a way that not only delivers facts, but breeds understanding and growth. Today we get to sit down with the Head of Coffee Education at Cafe Imports, Dylan Siemens to talk about the newly released free educational resource, ED+U! Dylan Siemens is the Head of Education at Cafe Imports and the creator of ED+U. He began his coffee career in 2012 as a barista and then Head of Education at Onyx Coffee Lab, where he trained hundreds of baristas and competed nationally, winning the U.S. Brewers Cup in 2017. Over that decade, he gained firsthand insight into how difficult it is for small businesses to maintain high-quality training and how much young professionals benefit when knowledge is made available to them. Dylan joined Cafe Imports in 2022 to help revitalize the company's education program. Building on Cafe Imports' extensive knowledge library, he created ED+U, a platform designed to make professional coffee education accessible to everyone. He doesn't think of himself as the source of ED+U's material, but as the collector and organizer of knowledge from countless people across the supply chain and within Cafe Imports who helped build it. We discuss: How coffee retail, competition training, and the transition to green coffee shaped his world view on coffee education Systemized coffee education and workflows Understanding the coffee supply chain and green buying The role of education in industry growth and retention How the baseline knowledge of coffee advances individuals, companies, and the industry as a whole The platform of ED+U and how it engages the student to encourage understanding Applying education in the real world Links:  ED+U Educational Platform www.cafeimports.com   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  chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min    Related episodes:  020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience 481 : Exploring Sensory Analysis Using "The Coffee Rose"/ Ian Fretheim, Director of Sensory Analysis at Cafe Imports You Need to Prioritize In-House Training!
• SHIFT BREAK! How To Keep Your Customers Excited 16.04.2026 13นาที

  We talk a lot about engaging our customers and spend time, money, and effort to try to capture their attention in a crowded market. With so many things competing for their attention, what can a coffee shop do to keep their customers excited and loyal? Today on Shift Break we will be talking about ways that you can keep your customers excited and engaged without losing sleep or your identity in the process!    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 chris@keystothshop.com OR... book a free call now  https://calendly.com/chrisdeferio/30min    Related Episodes:    591: The Problem w/ Focusing On The Numbers vs The Guest Experience   525: Encore: Focusing on What is Essential w/ Greg McKeown SHIFT BREAK: Focusing on the Whole, Not the Part   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        
• 598: When To Quit 14.04.2026 33นาที

  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  chris@keystothshop.com 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
• 597: John Gordon: Developing Institutional Wisdom, Efficiencies, and True Expertise in Coffee 07.04.2026 57นาที

  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  chris@keystothshop.com 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    
• SHIFT BREAK! Don't Waste Your Presence 07.04.2026 11นาที

  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 chris@keystothshop.com 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