INTRO
    Do you go on cafe or bar crawls? This fall in Madison, Wisonsin I got to do the CaffeineCrawl.com event, big event with a lot of logistics and moving parts. Lots to organize, great exposure for local cafes and super fun for the local community. For me as an attendee it was a great chance to see the whole local scene at one time, stopping into shops that I haven’t been into before.
    This episode can be thought of as an extension of the Yelp (episode 54) podcast we did, making a special event and getting people out to see you.

TIME 2:55 : Local coverage…
    Sadie from CaffeineCrawl.com took to getting local coverage for JBCCoffeeRoasters.com and all other cafes, reaching out to all media know about. It was important to have a killer after party to end the whole day off on a great note as a whole group of coffee crawlers, all were invited.

TIME 3:35 : Levi’s comments…
    If you’re going to setup an event you may not be able to get TV coverage, but what about at least setting the event up on Facebook/Yelp/CouchSurfing/MeetUp/Twitter #YourTown/other sites like local paper? This is SO IMPORTANT.
    Think of the next thing, what is the next event you want to promote? The Crawl had a TNT, then after the TNT a local bar to grab drinks? Make sure to leave off with a “Thank you for visiting our cafe and don’t forget about our next event…”

TIME 4:45 : Cafe-Collaboration…
    When planning make your first goal to have shops shine in the way they feel comfortable and proud of and is unique to them. Make sure that the samples being served are totally delicious and wonderful, also test to make sure the team can make multiple samples back-to-back-to-back.

TIME 6:00 : Levi’s comments…
    Work ON your business not just IN your business.
    As Sadie talks to cafes she learns about different roasters who want to have a small pop-up because they don’t have a local retail location. Like JBC, hosting a party because they don’t have retail space at this time, it was perfect for them to open the roastery and welcome people in.
    Serve a drink you’re proud of and make sure the other spots aren’t serving that drink as well.

TIME 7:10 : Putting together routes...
    Pair businesses that work together well, could be a few surprises along the way, especially little snacks to eat. Craft beverages and foods fit together. This is a chance to meet the makers in the background of the local community.

TIME 8:40 : Levi’s comments…
    If you make an event will there be an over-arching theme such as “Coffee in the spring” or “Coffee drinks made without dairy” or “Meet the makers”? Think about what you can do that is super special. What about 1980’s theme, each location playing their favorite ‘80s tunes all day?

TIME 9:50 : How to prepare, catering to customers…
    You need 10-15 minutes of great intro to your cafe for people to listen to, you will repeat this the whole day so practice it!
    Bridge the gap of enthusiast and pro barista. Meet customers where they are at, whether you’re a hip 4th wave or a Java Jive Cafe with free wifi.
    Good chance for someone to see what the community can offer them, this is a chance for people to pick their new favorite cafe in town.
    Encourage guests to ask if someone has questions. Leave plenty of time for the community to chat. Important for everyone to feel comfortable and welcome.

TIME 12:50 : Levi’s comments…
    This is a great chance for you to make an elevator speech for your business, from there stretch it to a 10 minute pitch.

TIME 14:10 : Columbus Ohio recap…
    Old and New contrast, things that don’t seem to fit can be special, even for their contrast. Some may even say that “the obstacle IS the way.”
    
TIME 16:35 : Levi’s comments…
    You can make cafes that don’t really ‘fit together’ and make it work, collaborate, rising tide raises all ships.
    That next weekend after an event like this be sure to have a post-event hangout for all the staff(s) who worked the event, re-give a briefing of your speech and best practices you noticed. After all, this event is as much for you as it is for the people who are attending it.

TIME 17:30 : How can you be a great cafe to work with?…
    Being accessible is key. Check your email, be alert when serving drinks.

TIME 19:35 : Levi’s comments…
    Prepare, have everything setup the day or week before so you can attend to last minute details and also be promoting the actual event the day before, rather then not at all after the fact.
    Have fun. Check in with everyone face to face that is working the event to see if they are alright. Appreciate them, make sure they are supported. Drink the drinks they are working on and provide feedback like “I think people are really going to like this part of your presentation.”
    
TIME 21:10 : National drink trends…
    Nitro coffee on Draft, bridging the gap between craft beer and coffee. Impressive baristas working hard to master niches. Coffee/Cocktails (like gin with coffee).

TIME 24:00 : Levi’s comments…
    Get out there and host something special for everyone. Don’t be afraid to try something totally different. Contact other businesses in your area and get something special going, who knows where it will lead to =]

MUSIC : The Dirty Moogs, Clause. Podington Bear, Now Son. Podington Bear, Movin On Up. Podington Bear, Now Son.

MUSIC (Podington Bear: Gravy)
Topic

    1) Tulsa, coffee crawling
    2) Meeting baristas
    3) Get out there and try stuff
    4) Samuel Smith
Insight:
    1) Ask baristas ‘where should I go next’ us yelp
    2) Cold Brew nitro with vanilla and cream
    3) Maple Soda uses shelf stable ingredients that don’t expire or dial in

Reason to interact:
    1) Map of the places I went
    2) Maple Soda and Sparkling Green Tea recipe
    3) Photos of the drinks

Hello, Tulsa Cafe Crawl
What to look for on Yelp to find cool cafe
    1) Stars 3-5
    2) Number of reviews and photos
    3) Keep track on your favorites list
    4) Checkout podcast #54


Time 2:18
    Visit the show notes for ISI Whipped cream recipes. I’ve seen some sped-up extraction recipes.
    How can you tell if its real ice? …It melts.
Time 3:45…….
    Different levels of carbonation for different brands
    Real Maple or Honey does change the mouth feel, LINK to brands and their level of carbonation. Sometimes a high level of carbonation is great because some recipes have a lot of other ingredients competing for the total volume of the drink itself.
Time 4:44
    Espresso Tonic recipe, Levi uses just a hint of espresso in his recipe to allow for coffee to be the background flavor, rather than having it dominate the flavor profile.
    Thought - why don’t we look at espresso as a background flavor?
Time 6:50
    Owl Puccino signature drink, the name plays into what the cafe used to be called. What about a signature drink called the Al-Puccino, and it can be made with almond milk?
Time 8:30
    Foolish Things Coffee Company, don’t be foolish, ask questions.
    Oak Aged Cold Brew Float - was cool, you can use a brand like Time & Oak to get those flavors. They used local ice cream but not enough, lost the woody-flavor but like the idea and it was fun.
    Cold Brew Soda with Blueberry Shrubs at Starbucks.
Time 13:00
    Do the next thing, hop on Yelp and find a cafe then ask the barista ‘where should I go next?’ and they may direct you to some wonderful place or party that only the locals know about. I also use Yelp to bookmark places I will visit in the future when you’re in that town.
Time 15:30
    Why don’t we list the barista that came up with that signature drink like they do at fancy bars?

Time 1:10 - Levi talks about the Reversed Irish Coffee recipe, his new favorite coffee cocktail.
Time 4:40 - “Where is the industry going with beverage recipes, to mocktails?” Talk a little about bottomless portafilters and the MAVAM espresso machine. Also the DaVinci Gourmet Iced Coffee syrup was mentioned for restaurants that don’t have an espresso machine.
Time 5:40 - There is no new origin or ingredients on the market, like the past the stories that spice traders would make up to keep from finding their spices. Barista Meets Barman presentation in TOTC, you have just one machine and one area to make things for coffee. For a bar there may be multiple bar stations.
Time 7:10  “What I like about going to a cool cafe is that I know I’m going to get a beverage from someone who loves beverages." Baristas are being more and more serious and well studied on their craft.
Time 7:30 - “How do we come up with an idea for a new syrup?” is asked and Levi talks about challenges with that.
Time 8:10 - Booze Milkshake recipes you say? I’m in but it really is work, even though it sounds like a total dream.
Time 8:25 - Peach Chipotle coffee recipes? Peach Chipotle White Mocha? Sprite-Asada recipe? How are you thinking about recipes with coffee in them, do you have to use a whole 1-2 oz shot or do you use just a little espresso in your recipes? Have you tried an Espresso Tonic with just a little (0.25 oz) espresso in it? What are you assuming incorrectly about approaching coffee recipes? Why don’t you pull all of your ingredients out and look at what you have?
Time 10:30 - EOFire.com question “If you woke tomorrow in the same world but you knew no one, what would you do?” has helped me come to new ideas. Look at what you can create when you forget all of your assumptions about hurdles. As the book title says, “The Obstacle is the Way”
Time 12:25 - Fruit Loop Frappe “It looks like a clown went to art school”
Time 13:25 - Why not try to do that crazy business idea? What are you doing to up your game as a barista? That is where I met great people like Laila Ghambari. One of my coffee epiphanies came from just different dosing of espresso weight then tasting the difference.
Time 15:55 - “Super Natural” natural opportunities in life that you can turn into learning or opportunities. Laila taught us all the basics. Caffe Ladro in Seattle used a head Coffee Trainer, a manager at each cafe, then also a Coffee Educator to each of the 11 locations so each location has the same coffee experience.
Time 18:30 - Coffee books with bizarre recipes, trying all the recipes was really fun. Gilligan’s Island Latte, Marzipan Latte, making fun drinks like that.
Time 19:40 - using the perfect brown bananas. Bananas actually are an easy and great analogy for learning about flavor, green/yellow/brown banana. Red Velvet Mocha recipe.
Time 21:10 - Do the weird unexpected twists, such as using dynamic texture or dynamic temperatures together. Chia seeds can be hydrated into a Chia Chai Soda, Chia Chai Aperol Spritz recipe (is it carbonated? I think I spoke incorrectly there oops!).
Time 26:10 - The big take away of look what you can add to these businesses, be scrappy on how to start out, an make sure you properly evaluate your talent.

Some of the highlights from this podcast will include:

People are the biggest thing in your business, the right people bring in all the best opportunities.

Levi talks a little about oatmeal coffee? Yum or no?

How do you convince people to work in one area over another, such as the register over the espresso machine? Conflicts disguised as opportunity, a conflict brings up a topic that clearly needs to be addressed.

What its like to start a cafe, get married, and go back to school all at the same time. It's very hard but it can be done if you focus and have support. On the flip side having a cafe during a divorce, how do you turn this around.

What its like to work from 4:30A to 6:30P to get your cafe up and running on its feet? Its better to have a more time to work ON your business rather than always be working IN your business.

What its like to attend and speak at a CoffeeFest.com event 6 times per year.

What to look for when opening your first coffee house? How do you pick the right location? What should you change at a cafe if you buy it and are the new owner? Does it help to grow up in an entrepreneurial household? How do you move from being a barista to being a cafe owner? How do you find a business that is missing you?

Summer, 2015, Levi and Corey sit down to talk about how coffee shops should use Yelp to get new customers. Levi uses the app several times per week and used to have an account for his own coffee stand.

This episode you will learn about the overall strategy you should use when starting a Yelp page, how to reward fans, dealing with negative reviews, and rewarding your staff for a job well done.