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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The Myth of Hands Off / Automated Leadership
411 : Excellence, Approachable Coffee and Always Learning w/ Kenneth Thomas of Umble Coffee and Coffee 101 Podcast
Don't Forget Relationships
410 : A Conversation w/ 2023 U.S. Barista Champion, Isaiah Sheese of Archetype Coffee!
Embrace the Fallout
409 : The Science of Optimizing Your Espresso w/ Samo Smrke
Avoid These Cafe Meeting Mistakes
408: Coffee Tools, Music, and Serving the Community w/ Anita Tam of Slow Pour Supply Co.
RoR # 21 : Data, Community, and the Art of Roasting w/ U.S. Roasters Champion Andrew Coe of Elevator Coffee
407 : Founder Friday! Encore Episodes, David Schomer of Espresso Vivace!
Coffee, Integrity, and A.I.
406: Five Ways to Immediately Improve Your Coffee Quality
Things the Owner Can't do for You
405 : Beyond the Schedule w/ Wil Brawley of Schedulefly
Pitching your Ideas to Your Boss
404 : Education, Home Brewing, and Launching a Roastery w/ Kyle Rowsell, September Coffee
Baristas Are Not Magic
403 : The Craft of Food, Coffee, and Writing w/ Matt Rodbard, Founder of TASTE
Service, Spite, and Compromise
RoR #20 : Challenging the Status Quo w/ David Lalonde of Rabbit Hole Roasters, Montreal, Quebec
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