A mentor to Danny Meyer once told him "Business is Problems". This was said to point out that challenges are not only inescapable, they are actually a part of the fabric of what we do. Unfortunately many of us are consider the problems of business as nothing more than a nuisance to be eliminated vs an opportunity to be embraced.
Today on Shift Break we will be talking about how and why we should embrace problems in the cafe and see them as blessings that allow us to grow our business and ourselves.
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Pull Out The Fridge
430 : Embracing "Unreasonable Hospitality" w/ Will Guidara | Thank You NYC + The Welcome Conference
RoR #25 : Training Up the Next Generation of Roasters w/ Steve Lee of Pocket Knife Consulting + Linea Caffe
Insecurity in Management
SPECIAL! Part 2 | Coffee Fest Anaheim 2023 w/ Steve Chang of Copa Vida Cafe and Jon Ferguson of Coffee Tech Central
SPECIAL! Part 1| Coffee Fest Anaheim 2023 w/ Kenneth Davids and Madeleine Longoria Garcia
429 : Believing You CAN Run a Great Shop w/ Michael Ryan of Threadbare Coffee Consulting
428 : Founder Friday | Maxwell Mooney's Final Chapter at Narrative Coffee and New Beginnings
For Here or To-Go?
427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap
426: Fostering a Culture of Continuous Improvement
Generate More Urgency!
425 : Some Thoughts on Supporting Your Manager
Faithfulness and Honesty
424: Developing Menu and Hospitality Guides
423 : Founder Friday! w/ Danny and Michelle Quiroz of Reserva Coffee Roasters | McAllen, TX
Three Questions for Better Cafe Decisions
ROR #24 : Perspectives on Roasting for Espresso w/ Jaroslav Tuček of Doubleshot, Czech Republic
422: Coffee Truck Success w/ Vincent LaVolpa of Green Joe Coffee School
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