It's the age old question, "Should we be able to use our phones behind the bar?". Simple right? Well, yes in some ways but the way we approach answering this question has downstream impact on the overall experience both our staff and guests have in our shops, and in turn how they view the industry itself.
Today on Shift break we will be talking about why it is best practice to have policies that help us avoid distractions and bad optics behind the bar for the sake of keeping tuned into the day's work, creating a consistently great impression, and being able to manage the details of the service we offer to the guests.
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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?
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478: Building Efficiencies Into Your Roastery w/ Scott Stouffer of Probat Coffee
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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
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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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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!
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469: Unremarkable Hospitality and Cafe Terroir
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