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

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
• 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

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