Keys to the Shop

Being a barista difficult. Learning the ropes and getting a sense of confidence in your role comes as you work through challenges and grow in your skill and understanding of coffee and the cafe. In my 20+ years working in cafes I have learned quite a few things through either personal experience or observation that I believe will help you truly thrive in your position as a ba...

If we know anything it is that striking a balance in our communication is very difficult. It often feels like we are neglecting affirmation for fear of not addressing issues, or we neglect addressing issues and challenging our staff because we worry about how they will take it. So we stick to simply working a lot and mostly doing both poorly. No more!

Today on Shift B...

As we continue to see specialty coffee shops grow and expand into the furthest reaches of the globe, one thing remains an enduring value to customers. That feeling of belonging. A sense that the hospitality and the good will of those providing it are genuine makes every cup taste sweet and the memory of the experience even sweeter. 

Perhaps no professional in recent y...

Every Coffee Fest we sit down with presenters and speakers to talk about their field of expertise and learn from their experience in coffee.

This time we had a wonderful time talking with three professionals at Coffee Fest Chicago! 

We start with Lan Ho, Founder of Fat Miilk Vietnamese coffee bar in Chicago!

Lan Ho is the founder and CEO of Fat Miilk, a...

Leading and managing are only as effective as your knowledge and understanding of the who, what, and why of your cafe. Sadly many people with the title of manager or in positions of leadership are going day-to-day putting out fires, chasing down tasks, but never getting ahead in developing and supporting their staff in meaningful ways. 

Today on Shift Break we will b...