Can you have too much of a good thing? When it comes to managers and bosses in the coffee shop the answer is a resounding and exasperated YES! Why do we do needlessly multiply leaders in the shop like Oprah giving our free cars and as a result frustrate our staff and the leaders themselves?
Today on Shift break we will be talking about the issue of having too many leaders and managers in the shop, why it is a problem, and what a healthy approach to delegating leadership looks like.
Listen to these related episodes:
DO YOU NEED HELP IN YOUR SHOP?
In my consulting work through KTTS Consulting, management and leadership structures are one of the main conversations we have. Working to create clarity, understanding, and systems for success in leadership has a compound effect on the rest of the business. Would you like to work with me 1:1 to help your cafe thrive in quality, operations, and people?
Click below for a discovery call and lets have a conversation!
https://calendly.com/chrisdeferio/30min
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478: Building Efficiencies Into Your Roastery w/ Scott Stouffer of Probat Coffee
SHIFT BREAK: When Numbers Lie
477: Inspiring the next generation of Coffee Farmer w/ Yolima Taborda Rojas of Paisa Coffee, Colombia
476: Founder Friday! The Story of Story Coffee w/ Don Niemyer of Story Coffee Co.
SHIFT BREAK: Owners, It's OK to Make Mistakes
475: Essential Tools for Cafe Management
SHIFT BREAK: How to Assess a Barista's Performance
474 : On Roasting and Representation w/ 2024 U.S. Roasting Champion, Eduardo Choza | Mayorga Coffee
SHIFT BREAK: Feedback is Not a Lecture
473: A Master Class in Wholesale Coffee w/ Honor Forte of Olympia Coffee Roasters
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SHIFT BREAK: Evil Owners and Lazy Baristas
472: Why Technical Skill as a Leader is Not Enough w/ Jonathan Raymond, Refound, Author: Good Authority
471 Founder Friday! Encore Episode w/ Emi Fukahori of Mame Coffee in Zurich Switzerland!
SHIFT BREAK: Beyond the Metrics
470: SPECIAL! Raising Barista Wages | KTTS x Valor Coffee Podcast Recorded Live at SCA Chicago!
SHIFT BREAK: Minding Our Business
469: Unremarkable Hospitality and Cafe Terroir
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