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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Who Are We Creating Our Standards For?
420: Meaningful Roles in the Cafe
Are YOU Using Your Manual?
419: Behaviors That Establish Excellent Management Culture
418: Founder Friday! w/ John and Luigi DiRuocco of Mr. Espresso, Oakland, CA
Focus on Your Manager Culture
417: Dialing in Your Water w/ Taylor Minor of Third Wave Water
SPECIAL! Part 2! Coffee Fest Live Louisville, KY 2023 w/ Lauren Lathrop and Rob Arnold | Learning to Roast Coffee + How to make Great Cocktails and Signature Drinks
SPECIAL! Part 1 Coffee Fest Live Louisville, KY 2023 w/ Jackie Nguyen and Sean Roberson | Master Social Media + Serving Great Coffee to Underserved Neighborhoods
Resentment in the Cafe
ROR #23 : How to Close the Industry-Consumer Flavor Gap w/ Phil Beattie, Dillanos Coffee Roasters
416 : People-First Principles for Growing Your Shop w/ Mike McFall of Biggby Coffee
Bottling Your Best Barista
415: The Best Lessons On How to Listen w/ Listening Expert, Oscar Trimboli
Seeking to Learn Across Age Divides
414: Secret Ingredients for a Successful Coffee Shop
Menu Simplicity as Hospitality
413 : Coffee Education and Training at Origin w/ Fabiola Solano of Soy Barista
RoR # 22 : Master Insights on Roaster Maintenance and Care w/ Doug Graf, Vintage Coffee
412 : Founder Friday! w/ Lem Butler and Kyle Ramage of Black and White Coffee Roasters
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