Fri, 5 April 2019
Big tips for walking trade show events:
Time 6:00 Time 7:30 14:00 planning outfits to wear on the trade show floor. Easy to move around, water resistant clothes if possible. Thanks to my friends and FreeMusicArchive.org artists Daniel_Barbiero_-_06_-_Emanation & Monplaisir_-_15_-_Bass
Direct download: 0_Trade_Shows_-_4_5_19_1.41_PM.output.mp3
Category:general -- posted at: 2:08pm CDT |
Sat, 2 February 2019
February 2019 visited this gem of a cafe in Arkansas. Just a little nerd chat about coffee. Coffee fermentation under pressure??? Elika: "Oh, man. Titles are hard. To give you an idea. "USBrC '19 V3.6" is my presentation title. Granja La Esperanza, Cerro Azul I also realized I said Shayne and I switched positions 3.5 years ago, but it was 1.5 years. I'm a liar." "Never settle for good enough" Visit www.OnyxCoffeeLab.com and thank me later! |
Tue, 29 January 2019
A magician walks into a bar in Trondheim, Norway, orders an Aquavit cocktail, twirls his mustache, then meets me, Levi. "Let’s talk Aquavit…… the Nordic spirit"
Recipe time Iced Aquavit Cocktail Hot Aquavit Cocktail 7:40 taste it as it’s cooling Special thanks to Joe Patrick, @Bargician on Instagram and Danny Blaha @DLBlaha. Music by Todd Janes for writing and perfroming “Free Drip Friday”
Fun Aquavit recipes and history: http://imbibemagazine.com/north-shore-negroni/ http://www.shopredandbrown.com/red-brown-recipes/2015/06/02/viking-aka-aquavit-negroni https://www.lifeinnorway.net/aquavit/ |
Fri, 28 December 2018
ACP 070: Try This Hot Mojito?
Note from our legal department: *No water was harmed during the boiling process of this intro and outro* Also, can you believe this episode took me 3 hours to edit? Insanity, why do I do this to myself? Well, because of great people like Derrick Wessels (Instagram @Coffee_Derrick). Fun forum about temperature: |
Sat, 15 December 2018
Derrick Wessels (Instagram @Coffee_Derrick) owner of Beagle Coffee in Colorado. This episode was recorded on a pullout couch the day before US Coffee Champs Denver, December 2018. “This is a podcast, we talk about coffee” why have I never used this before? Its so simple =] TIME 1:00 how can you balance so many things like travel and work and roasting coffee? TIME 6:45 Natural progression from barista to bartender, some of the differences are fairly obvious. TIME 8:00 HECK YEAH, “Iced Vanilla Lattes” TIME 9:35 the gateway mocha TIME 10:00 Prep as much as you can ahead of time TIME 11:00 Bar design TIME 12:30 Do you taste your batches? TIME 15:45 temperature TIME 19:30 you must try the entire menu TIME 21:00 How did you break your nose? Music sample brought to you via FreeMusicArchive.org, artist: The Dirty Moogs, track: Julies An Android. Chosen for its fun vibes and for the lyric “She woke me up it was late on Saturday night..”
Direct download: 0_Derrick_Wessels_is_a_Renaissance_Coffee_Man.output.mp3
Category:general -- posted at: 6:46pm CDT |
Sun, 25 November 2018
"Seasonal Flavors" From Barista Magazine Oct/Nov 2018 Issue 1: Barista Magazine October/November 2018 article, some additional fun flavor combinations that go with coffee specifically
Instagram handles: @BaristaMagazine & @Audio_Cafe
Direct download: ACP_068_Seasonal_Flavors_for_Barista_Magazine.output.mp3
Category:general -- posted at: 2:36pm CDT |
Tue, 8 May 2018
Inspired by the “Cooking With Syrups” article in May 2018 issue of Fresh Cup Magazine, this episode is really about leveraging ingredients to pair items together and sell a tasty treat along with that delicious beverage. Links: Cafe mentioned: Magazine where full article is: More info about Sequim Washington and Lavender Festival: |
Wed, 7 March 2018
Last weekend Lee Carter and his dog Zero drove over to my place in Madison, Wisconsin to chat for a bit. We saw some dive bars. We had some bar food. Then when we spent an hour relaxing and talking about beverages. Lee Carter is the co-founder of Five Watt and Big Watt Beverage Company in Minneapolis, MN. Enjoy the chat between 3 friends.
Recipe - The Year of the Chai: 2 oz Oregon Chai Extra Spicy Super Concentrate, 2 oz carrot juice, 6 oz Oatly Barista Edition, steam together, top with ground all spice.
For pictures of the mystery location, visit http://AudioCafePodcast.com/66 or @Audio_cafe on Instagram
Direct download: ACP_066_Lee_Carter_is_in_the_Hot_Seat.mp3
Category:general -- posted at: 7:14am CDT |
Sun, 18 February 2018
Join myself and Andrew Gomez as we chat about a home barista party. Recorded suuuper late at night after many enjoyable alcoholic beverages. At the intro I mention this cold brew cocktail: “The Cold Brew Rock-Slider” 0.5 oz DaVinci Gourmet Cold Brew Concentrate, 0.5 chocolate liqueur, 1 oz Baileys Almond Liqueur, 3 oz Oatly, ice. ‘King of the Hill’ barista event: tickets are $1, all the tickets go into a hat, 2 names are drawn, the winning pour is on ‘the hill’ as the current ‘King of the Hill,’ 2 new challengers come up and pour, if the King of the Hill gets 1 of the 3 votes from the judges then its still king, if a new pour wins then it becomes the king, this goes on till a set time (that is unknown to judges/competitors) has ended. Great way to run through a large amount of people. The nature of the random names being drawn makes it fun, but also you will need to have better lead time in announcing the next 1-3 sets of people, so they can make their way to the front and be ready. Special thanks to Juniper the corgi, for running around in the background and barking (photo -https://www.instagram.com/p/Be1BvgQhLES/?taken-by=audio_cafe) |
Fri, 9 February 2018
Real time recording as my friends come over and create some fun coffee cocktails. This miiiiiiiight get silly.....
Cocktails we will create in this episode:
TIME 2:20 - Who is the Kurt guy? TIME 4:35 This is where you drink the first cocktail, the first cocktail. TIME 5:05 “We *slurrrrrr*…” “Did you eat all the ice cubes out?” TIME 5:10 As you can tell by my inability to talk without slurring and recall what was actually in the cocktail, I was indeed smashed. That combo is something I will play with in the future - but for now - let’s meet my friend Danny the pilot…. TIME 5:45 “Check check, can you make more money if you turn the GAIN up?” Danny Blaha. TIME 5:52 Danny and I drink together a lot, so naturally when he visited last weekend I had to make him this strange cocktail… also he brought a knife? No, that was just a butter knife. TIME 6:00 Time to try the Cafe Boulevardier. Which was actually the very first cocktail we built that day. When I am tasting I start with the more bitter and move to the sweeter. It’s hard for me to go from sweet to bitter, do you ever do tastings like this? TIME 8:40 TIME 13:30 TIME 14:30
19:05 Cold Brew coffee used was a brand new launch from DaVinci Gourmet. To learn more visit DaVinciGourmet.com. Music by “The Dirty Moogs” title - “Im Alright Instrumental”
Direct download: ACP_064__Making_Cold_Brew_Coffee_Cocktails.mp3
Category:general -- posted at: 8:16pm CDT |
Sun, 14 January 2018
INTRO: Part 2 of interviewing Bryan Reynolds from Anthem Coffee and Tea in Tacoma Washington. Last episode we talked about how you personally need to cast a vision for your employees to learn and model back to your customers. We also left off with a quote from a visual artist who worked with Bryan, talking about the great ambiance in the cafe, here is Bryan’s response to that quote. TIME 0:50 TIME 3:05 TIME 8:15 TIME 13:05 TIME 17:40 TIME 19:05 TIME 19:50 OUTRO Well its time to say goodbye, I’ll let Bryan send us off with this inspiration and challenge “Better before bigger.” Music in this episode by The Dirty Moogs, via https://starfrosch.com/hot-100/artist/the+dirty+moogs
Direct download: ACP_063__Anthem_Coffee_and_Tea_in_Tacoma_Washington_Pt._2.mp3
Category:general -- posted at: 5:19pm CDT |
Mon, 8 January 2018
Hello welcome - I have been talking to a few industry-pros about working IN and not ON your business. To help deep dive a bit let’s spend some time hearing about how Anthem Coffee and Tea went from having an over-worked owner to a healthy and expanding cafe.
Some topics we will cover that I enjoyed learning were: giving employees light responsibilities to free your time up, what is the 85/10/5% rule and finding others to help handle 95% of that your workload, a story of a customer loyalty program that had outstanding usage but went bust, and throughout the 2 part interview you will hear Bryan refer back to his clear vision and mission statement for his cafe which has clearly helped him stay focused while showing his employees how to win at customer service. TIME 2:45 Levi: Asking about the guiding principals…. Bryan explains how he wants his team to show ‘heroic hospitality’ which brings people back. Also talks a little about his exact role as the owner which is to be a role model, help grow sales, and that people are being served well. TIME 7:35 Levi: Anthem is a good example of a cafe that has co-workers who appear to be friends . Bryan explains: the line between customer and employee is blurred because the heroic hospitality is contagious and spreads to the customer base. Having this is a clear vision is a foundation. TIME 8:50 Levi: when Anthem started did you think you would have an employee stay with you for 10 years? Bryan explains: finding the right employee who resonates well with your culture and core values will allow you to invest in that employee and grow them. “You have to identify people who have similar strengths and abilities and them replicate yourself in them so that you don’t stay a prisoner to the J.O.B. you created. I want to create jobs, I want to create opportunities for people, I don’t want to be the ceiling.” Bryan also shares a warning if you get too hands off the business too soon, before you have modeled the culture that you want, then it will likely fade away into its own culture (good or bad) and not the vision you had. TIME 12:20 Levi: “Solitude is a chosen separation for refining your soul, isolation is what you crave when you neglect the first” how did you get to that first point where you were able to step away for an hour/day/week and what do you wish you had don better? Bryan explains: he personally experienced burn-out at year 5. Then inserted a ‘pattern interruption’ in his life to help him gain clarity. Why are we afraid to leave our cafe? Is it because we fear to lose control? In order for our employees to win in the cafe requires that we show them exactly what winning looks like. Once we have trained our team correctly we can trust that we can take a step back. TIME 17:55 Levi: “I drove hard on all cylinders, not realizing that being an entrepreneur means that everything you initiate by default you must ad to your maintenance list” What was the first task that you handed off first, how can a cafe manager test with small things first before handing off too much? Bryan explains: 16personalities.com is the starting point, beware of weaknesses so we know where to put people. Involvement equals ownership, getting people involved helps them become more responsible and the best thing is when they see a current process we use at the cafe they know of even better ways to streamline it. TIME 22:20 Levi: Where did your shirt design “Let is happen naturally” come from? Bryan explains: it was a way to recognize when things were starting to bubble up or perhaps getting harder. It was a phrase we used as a team so we made it into a shirt. Also at that time we were using a lot of pour-over coffee brewing and were excited by that. TIME 24:45 Levi: quoting Carlo “One thing that impressed me was Bryan’s desire to build a hub for the community……….” OUTRO Next episode Bryan will talk a little about his parents modeling customer service and a loyalty card that was supposed to ‘bring customers back’ but created an entitled customer. Sound good to you? Music by The Dirty Moogs, via https://starfrosch.com/hot-100/artist/the+dirty+moogs
Direct download: ACP_062__Anthem_Coffee_and_Tea_in_Tacoma_Washington.mp3
Category:general -- posted at: 4:54pm CDT |
Sun, 12 March 2017
In August 2005 I flew into NOLA, on the flight from Seattle we could see the massive glowing storm in the Golf of Mexico. On one side of the clouds the sunset was painting it a gorgeous orange, but it was a thick cloud that quickly turned black and opaque. Looking out from the small airplane window I watched the cloud burst into electric blueish-purple as lightning strobe’d like a warning light. A fore-shadow and forecast of what was going to happen. Also a reflection of the very people who live in New Orleans. Fierce, strong, on one hand a guarded people that take care of themselves, and on the other hand very expressive of who they are through the arts (arts not just in galleries but also sculpted on top their buildings, painted on their bodies, heard in their voices as they sing on the streets, art they carry - worn deep into the wrinkles on their faces)
Direct download: Audio_Cafe_054-_Solo_Espresso_in_New_Orleans_-_3_12_17_6.35_PM.output.mp3
Category:general -- posted at: 7:31pm CDT |
Sat, 7 January 2017
As stated in the podcast, this was recorded and unedited in real time while day-drinking. As a matter of fact, these very show notes are being typed while drinking. What started out as a joke conversation last night, “Hey, what would it be like if there was a cafe who had the sole purpose of being a first date location for online dating?” After a night and morning of drinking, why not talk more about this and record it, without playback, or editing? These are the talks that baristas have with other baristas after hours...
Direct download: ACP_060-_Adam_Walsh__Come_Here_Often___The_Tinder_Cafe_Concept.mp3
Category:general -- posted at: 5:49pm CDT |
Fri, 30 December 2016
INTRO MUSIC : The Dirty Moogs, Clause. Podington Bear, Now Son. Podington Bear, Movin On Up. Podington Bear, Now Son.
Direct download: 059__Caffeine_Crawl_in_Madison_Wisconsin.mp3
Category:general -- posted at: 3:48pm CDT |
Sat, 5 November 2016
MUSIC (Podington Bear: Gravy) |
Thu, 13 October 2016
Time 1:10 - Levi talks about the Reversed Irish Coffee recipe, his new favorite coffee cocktail.
Direct download: 057_Levi_Gets_Interviewed_Pt._3.output.mp3
Category:general -- posted at: 10:20am CDT |
Wed, 5 October 2016
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. |
Wed, 28 September 2016
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?
Direct download: APC_055__Levi_Gets_Interviewed_Pt._1.mp3
Category:general -- posted at: 10:48am CDT |
Wed, 3 August 2016
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. BIO: Corey Dane hails from Chicago and worked as a voice over artist, TV host and arts administrator before joining Yelp in 2010. Since then he's created and cultivated two robust communities of consumers looking to connect with great local businesses, first in Tucson, AZ and most recently in Madison, WI. In his current role as Manager of Local Business Outreach, Corey travels North America, speaking with business owners about leveraging the power of Yelp to help grow their business. |
Tue, 25 August 2015
2:55 If you want to know what it looks like when a New Orleans resident takes over a cafe space from a big chain that had intense colors and wornout floors, you should look up Pulp And Grind on 644 Camp St in the Warehouse District. Look them up on Yelp, or visit this episodes show notes to finout what-the-fuss is going on with those Bagel Bombs they’re cooking up.
3:30 While we were there Becca made me some chai she’s working on, we tried some of their juices….. Woohoo! But… (music stop) I don’t exactly have a recording of that. Because. We accidentally locked our phones and bags in the back room. With the backup keys….. ooops.
4:20 Flashforward with me now past all of that and to us leaving, where you get to hear us leaving with those same keys we accidentally locked in the back room! From there we got a ride from one cafe to the next spot.
8:20 High Volt Coffee, lifted counter space. We tried 3 different drinks, (1) Bulletproof style coffee with butter and coconut oil, (2) Coke with espresso and vanilla syrup, on ice, (3) semi green banana, almond milk, espresso, cocoa nibs, ice, agave.
14:00 District Donuts location - did you hear my excitement about the Maple Sriracha doughnut?
15:45 Revelator Coffee, totally got lost on ‘637 Tchoupitoulas’ before running into Brandon Paul Weaver. Very sleek space, minumalist, very limited and specific menu.
17:00 Thanks to a special barista from Spitfire Coffee
New Orleans is an old city, 1920 larger population than today, 384,000 residents. NOLA being a very traditional sport where things don’t change quick, its richly STEEPED in traditions and character.
Backup and thank Byron, Spitfire Coffee off St Peter for making my list. That part of the city has buildings older than America itself.
20:00 what was that cocktail Brandon?
20:30 Freshcup Bethany PDX
No I did not visit Cafe Du Monde… Also Spitfire is awesome. |
Mon, 24 August 2015
This episode is a sneak peak into what it looks like to work with Levi in designing your beverage menu. This is just the start of the talk, where I interview the client. Its a real call, but only the first call, not the follow up. This is beneficial to you if you need some inspiration for your menu, also we chat about hemp milk and mocktails. If you need help with beverage, contact Levi[at]Boyrista.com for more information. |
Thu, 6 August 2015
TIME 1:50 "What different trends do you see in the USA and abroad?" 1) The Australian coffee market may be 10 years ahead of the US market, maybe because of the high concentration of Greeks and Italians? 2) In Australia we see more dark/syrupy/chocolate but full of flavor coffee, not as much light roast or citrus/fruit/acidic centric coffee. 3) China appears to be quality focused, everything used has to be absolute highest quality beans. 4) America loves single origin coffees.
TIME 8:20 "How long is the waiting period between when you hear a customer wants Bare Coffee before they actually have Bare Coffee in their shop?" 1) We have an automatic system, if an order is set it can ship out nearly instantly. 2) Other customers can take about 3 months depending on their own internal systems. It seems that the Australian market is faster, just a different market. 3) If a customer has an agreement with their current roaster then there is that waiting period. 4) We don’t sell it to everybody that comes a long, you wont find out coffee in 7-11. We’re looking for people who want to be our customer. 5) We also have a system called Bare Buddies (lawyers/accountants/webdesigners). We offer this because we want our customers to be around longer, not to add another sale or source of revenue.
TIME 13:20 "What services that you offer to smaller cafes are the biggest help or biggest surprise to cafe operators?" 1) There’s only so many coffees you can make and sell in one day. Have you scaled up to see just how much you can sell within a day, or how much traffic/customers you can facilitate? There are so many other ways you can make money rather than selling just lattes. When there’s 30 cafes in a strip on a street, how do you differentiate or what do you do to keep open? You need passion - but likely you already have the passion, what you likely need to do is to learn how to make a profit. Usually cafes focus 95% on just the coffee and forget about the other peices that support it as well, and that can be an oversight. 2) Outsource where you can, put in some of the items that are higher margined or higher ticket. 3) Think about renting out a boardroom or space for freelancers to have a landing space to work out of. Now there is a person who chas thought about maximizing the offerings that their cafe can give. And my view has always been to charge for top-top-top quality wifi.
TIME 20:00 "What are your plans for the next 6-months and next 6-years?" 1) We’re moving into China, its a tough space to get into, but they love Australia. Perhaps setting up a roastery there. 2) We will be rolling out some new cafes as well, that we are really excited about. 3) The next 6-years? Wow, that’s a big question. The coffee industry is strong but always changing, how can we know where its all headed? Will Starbucks focus more on the home and will that change everything? Who knows.
TIME 32:20 "How should we be educating our customers before they enter our doors?" 1) Starbucks has been great for educating the marketplace for us. We want educated customers. 2) But we definitely need to become more efficient as a workforce serving our customers.
Direct download: AC_051__Stuart_Guest-Smith_of_Bare_Coffee_pt._2.mp3
Category:general -- posted at: 7:36am CDT |
Mon, 13 July 2015
6:00 WHY WORK WITH AND FOR BARE COFFEE RATHER THAN ANY OTHER ROASTER
7:30 WHAT ARE 1-2 BUSINESS MISTAKES COMPANIES MAKE
14:00 HAVE YOU HAD TO TURN AWAY A CAFE THAT DIDN’T HAVE THEIR BUSINESS ACUMEN UP TO SNUFF, OR A CAFE THAT SLIPPED
20:00 WHAT ARE THE MOST COMMON QUESTIONS YOU GET ASKED
26:00 WHAT IS 1 THING YOU WISH CAFE OWNERS DID OR DIDN’T KNOW
29:00 THE TEAMWORK IN AUSTRALIA WAS GREAT
42:30 HOW CAN A CAFE GROW 10X?
49:30 IDENTIFY YOUR UNIQUE PROPOSITION
Direct download: AC_050__Stuart_Guest-Smith_of_Bare_Coffee.mp3
Category:general -- posted at: 10:00am CDT |
Wed, 29 April 2015
I was just at a TNT event in Milwaukee (thanks Stone Creek Coffee for hosting!) and ran into a listener who is not in the coffee industry. He was telling me about how much fun he is having at this TNT and how glad he was to have seen a simple poster hanging up by the door that told him about the event. He then went on to tell me my next podcast needs to be on this exact topic of "Why Your Cafe Should Host a TNT: and since customer service is so near and dear to me, Andrew, your wish is my command, enjoy.
Direct download: Audio_Cafe_049__Why_Your_Cafe_Should_Host_a_TNT.mp3
Category:general -- posted at: 7:27pm CDT |
Mon, 30 March 2015
Time Stamp:
1:00 Joanna from Honest Tea
- NationalHonestyIndex.com (http://thenationalhonestyindex.com/)
- "We're honest with our ingredients, and we just want to see how other people feel about honesty" totally on brand.
3:00
- Take your brand name, mission, product, then connect it with your customers in a new way. What other information can you discover along the way.
4:00
- The lost Metronome 'Motro-Gnome' search and rescue PR stunt. Keep your marking in theme with your brand.
6:00
- Coupon for free tea on Facebook, simply post 1 of 3 inspirational quotes, 95% success rate of taking the coupon and posting the quote
7:00
- End of Power, no business has a monopoly in the current age. Marketing in the future will just be transparency showing the good that each brand does. The most effective marketing is showing the why behind the what: "People buy why you do, not what you do."
8:00
- WillItBlend.com making a video of what they were already doing in front of customers.
9:30
- do something totally unique and on brand for you company.
10:00
- SCAA/WBC booth #3005. Ice quality next week.
|
Mon, 23 March 2015
Thanks Jack!
Direct download: Audio_Cafe_047__Interview_with_Jack_Groot_from_JP_s_Coffee_in_Michigan_Pt._2.mp3
Category:general -- posted at: 10:00am CDT |
Mon, 16 March 2015
Who is the most important person in your business, you, your staff, or your customers?
Direct download: Audio_Cafe_046__Interview_with_Jack_Groot_from_JPs_Coffee_in_Michigan_pt._1.mp3
Category:general -- posted at: 10:00am CDT |
Mon, 16 February 2015
I was chatting with Matthew about what the 5th wave of coffee may be, then he opened up and shared his vision of a better world. A world where every piece of the coffee experience is market by excellence. This is definitely a silly poke of fun at the idea of artisin register skills but don't overlook this key piece of the customer's experience with you (or your brand). Everything we do can be better!
Direct download: Audio_Cafe_046__Specialty_Cashiering.mp3
Category:general -- posted at: 10:00am CDT |
Mon, 26 January 2015
I asked Christian Ott to give us all the reasons to go down to coffee origin. Hopefully this will convince you (or your manager) to fund an eye-opening trip to the coffee producing country you love! Also, let's be real, there's some great points here to consider my friends.
Direct download: Audio_Cafe_044__Why_Coffee_Professionals_Should_Go_To_Origin.mp3
Category:general -- posted at: 10:00am CDT |
Mon, 19 January 2015
Kenny Buckley is a friend of mine and is the Executive Chef at Airways Brewing in Kent, WA. I reached out about cooking with coffee, he gave me some advice, then we hopped on a call. No recipes in this episode, just mouth-watering-ideas that are surprisingly easy to employ. |
Mon, 12 January 2015
Complete details at www.AudioCafePodcast.com/42 This is not a complete description of the Starbucks Reserve location, but select observations from visiting it between Christmas and New Years. If you don't like Starbucks then you may not like this episode ;-]
Direct download: Audio_Cafe_042__Starbucks_Reserve_Location.mp3
Category:general -- posted at: 10:00am CDT |
Mon, 5 January 2015
I am looking forward to seeing these ideas utilized in foodservice soon. For the complete list of ideas (16 of them) please visit www.AudioCafePodcast.com/41
Direct download: Audio_Cafe_041__2015_Foodservice_Predictions.mp3
Category:general -- posted at: 10:00am CDT |
Mon, 29 December 2014
Don't do anything drastic, being slow at this time of year could be perfectly normal. Let's talk about some of the reasons why I noticed my coffee stand was slow.
Direct download: Audio_Cafe_040__Why_Your_Cafe_May_Be_Slower_After_Christmas.mp3
Category:general -- posted at: 10:00am CDT |
Mon, 22 December 2014
After your employee has been let go how do you manage the staff and customer left behind? Especially if these employees or customers have become friends and fans of the person who is no longer there? What can you tell employees after someone is fired? What can you not tell them? Drew Pond from Stone Creek Coffee isn't a lawyer but he does have some incredible advice for all of us.
Direct download: Audio_Cafe_039__How_to_Fire_Your_Best_Friend_pt._3.mp3
Category:general -- posted at: 10:00am CDT |
Mon, 15 December 2014
After you come to the conclusing that an employee must be let go, here are some steps to take to ensure you maintain the best relationship with them as possible. Huge thanks to Drew Pond from Stone Creek Coffee in Milwaukee Wisconsin for sharing his advice on the subject.
Direct download: Audio_Cafe_038__How_to_Fire_Your_Best_Friend_pt._2.mp3
Category:general -- posted at: 10:00am CDT |
Mon, 8 December 2014
The topic of letting someone go is very hard in a small business or retail environment. Hopefully you can mend the relationship and help your employees find the best fit possible within the company. Before deciding to fire that employee or friend, here are some practical steps for unlocking their potential. |
Mon, 1 December 2014
GordieBufton.com joins us to share his own insights from years in hospitality.
Direct download: Audio_Cafe_036__Gordie_Bufton_Lessons_from_a_Vallet_pt._2.mp3
Category:general -- posted at: 10:00am CDT |
Mon, 24 November 2014
Gordie (GordieBufton.com) used to valet expensive cars and had to make his customers feel safe instantly. Here he is to share examples to help us all do better at the drop of a hat.
Direct download: Audio_Cafe_035__Gordie_Bufton_Lessons_from_a_Vallet_pt_1.mp3
Category:general -- posted at: 10:00am CDT |
Tue, 18 November 2014
This is an interview with a real Portland Oregon family that has spent the last 2 years selling their three cafes and trading them for a life on the road in a 21 foot RV criss-crossing the United States and visiting cafes. Living the DREAM! Here they share about why they wanted to do this, some of their favorite places, the upsides and draw backs, and what a 'typical day' looks like for these RV cruisers. After listening to this interview if you're excited by what they are doing I suggest you check out their website (www.DonNiemyer.com), then watch the documentary Tiny House. As always you can reach me on Twitter @Boyrista or at the homestead: www.Boyrista.com
Direct download: 01_Audio_Cafe_034__200_Cafes_in_2_Years_from_an_RV.mp3
Category:general -- posted at: 7:27am CDT |
Thu, 30 October 2014
Surround yourself with experts, but make sure they don't tilt your vision too far. Remember, its you who has to visit that cafe over and over again, not them. Listen to advice, but also listen to your gut. |
Mon, 13 October 2014
David Donde is on the quest for the perfect coffee while mainting an authentic and generous livestyle. Inspirational interview from someone who lives every moment. |
Mon, 22 September 2014
From helping his mom close two businesses, to saving a coffee stand by purchasing it in 2010 and selling it in 2012 - Levi has learned first hand what it means to be an owner. Here Levi shares why he works so hard to help business owners make great drinks and build their profits. |
Mon, 15 September 2014
Recently I was bummed out about missing a test, I've been working hard at several projects. It's perfectly fine to realize you're tired, but don't let that stop you. |
Mon, 8 September 2014
One way to connect with customers and grow your business that many owners overlook. Yet it is another way to standout from the crowd and get attention. If you have a great landmark you will even be able to leverage social media as customers take pictures outside your cafe. These could be customers who don't even 'Like' or 'Follow' your company on social media. Think of the oportunities, now get out there and do something! |
Mon, 1 September 2014
I am a big fan of employing reliable systems, but sometimes you need to take a look at what you are doing and find a better way. This episode is your inspiration. More info at www.AudioCafePodcast.com/28 |
Wed, 20 August 2014
For full show notes visit www.AudioCafePodcast.com/27 or wwwBoyrista.com |
Mon, 11 August 2014
My challenges to you:
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Mon, 4 August 2014
Introduction to cold brew coffee and how to make it on tap! |
Mon, 28 July 2014
I appreciate Laila's honesty and sharing her mistakes as a younger barista. It takes determination to win the United States Barista Championship but it also takes humility to admit you wish you had trained someone a different way. Many lessons and takeways from a very successful and respected barista. More at www.AudioCafePodcast.com/24 |
Tue, 22 July 2014
Jack from Dead Rabit (www.DeadRabbitNYC.com) really inspired me to share what he did with his menu. Of course a cafe and cocktail menu are different, but you'll be inspired to hear what he and others are up to. Also, thanks to Ken Burgin from Profitable Hospitality for having me as a guest on episode 89 (http://ht.ly/zmxx4) |
Mon, 14 July 2014
If you're like me you like to eat food and drink coffee. Do you expect to wait longer for one item over the other? Should somone warn you how long a wait is? Let's discuss. |
Mon, 7 July 2014
How nice do you dress for work? This episode is in a direct response to under-dressed baristas. You know the kind, the kind who look like they just rolled out of bed. Here are some lessons I learned the hard way so you don't have to. Short, sweet, and helpful. Share your thoughts vie twitter @Boyrista, or in the comments on www.AudioCafePodcast.com/21 |
Mon, 30 June 2014
We get too familiar with our own shops and ignore the imperfections like smudges on the wall or a squeaky door. But how often to we look outside of our own business and to our competition for inspiration? For a full list of the challenges visit http://boyrista.com/2014/06/07/competition/ |
Mon, 23 June 2014
Just like hand writing a letter, an email, over the phone, or face to face conversations all have different tones and way to convey a message - so do different social media sites! It it time to talk about what tone of voice you should have on Twitter vs Facebook. Did you know this is important? Did you also know this is a HUGE opportunity for you? |
Mon, 16 June 2014
To everyone out there who has a dream to one day own a coffeehouse I give you this small piece of advice: start small. Eric Spivack wants to own an amazing cafe someday. So he decided to take it one step at a time, and part of this is taking the time to learn more about the industry, and get his feet wet with a small shop. I mean small. Like, real small. Like, can only fit 1 grinder inside. Because it is inside of a tow-behind trailer. Now after running his mobile shop he has the experience he needed to launch into a retail location (way to go Eric!). To learn more visit www.AudioCafePodcast.com/18 for this episode, or www.Boyrista.com for more of what Levi is up to. |
Mon, 26 May 2014
Here are my favorite quotes from talking with Scott: "The biggest thing is what you do outside of work." Don't force your way into a new position, rather "Nobody becomes a rockstar by trying to be a rockstar" you need to instead be a person of value. "Coffee beginning to end is just community"
"Coffee is wine of the morning. Its not the thing that gets me caffeinated and jacked up for the day, it does get me firing on all cylinders but at the end of the day its mainly just that delicious thing that you get to drink and enjoy the profile and taste of it. And that's the most important thing to me."
My personal challenge to you: "Let everyone sweep in front of his own door, and the whole world will be clean" - Johann Wolfgang von Goethe If you listened to the interview you heard at the 38 minute mark I gave a big compliment to Scott about being at my shop and how he provided me value and didn't treat me like I had to buy from him. How do you view every relationship in your business? From your baristas to your milkman? Is there something you can learn from Scott's example of helping me learn a little more about espresso, rather than telling me all the reasons why I should buy Caffe Vita? Come to think of it, I don't remember him making a hard sales line about why I need to buy his coffee and immediately switch.
Start by adding value after hours, if you want to roast coffee, what does your current roaster/barista/manager/owner need help with or not love to do? |
Tue, 20 May 2014
For a transcript and PDF file of the content we covered visit www.AudioCafePodcast.com/16 Thank you to Todd Janes fro the intro music (Free Drip Friday's), and to @MenasheDIsrael from @JungleFires for the outro music. Audio Cafe podcast is the brainchild of Levi Andersen, from Boyrista.com. Levi has been making coffee since he came to career-day and made a latte for his teacher. Levi owned and later sold a drive-thru in Maple Valley, WA. Levi serves DaVinci Gourmet, Big Train, and Oregon Chai as their Beverage Product Specialist. |
Tue, 6 May 2014
Jordan was kind enough to join me and share two kettles of tea and share his experience and also concerns or thoughts about tea vs coffee. Consider this a tea 101, or two pals sharing conversation. |
Wed, 23 April 2014
There are some things we don't think about in our business, but we notice when they are missing or have changed. Lids on drinks are one of those odd necessities. But did you know there were more than just one type of lid? Its worth considering and that is what this episode is all about, cheers! More at www.AudioCafePodcast.com/14 |
Sat, 12 April 2014
Full show notes at www.AudioCafePodcast.com/13 |
Sat, 5 April 2014
When someone tells me "What my customers want may not be what I want at the moment" I know they are tuning into their business. Look at the next thing Christian said, "We're teaching our customers how to drink light roasted coffee a little bit at a time" this shows me he realizes there is a timeline needed to get t oa goal. This episode we chat about getting your whole team of staff (baristas, roasters, importers, ect) aligned together and communicating one single message to your customers. "Its amazing how much you learn in just a year's worth of just opening doors and experiences. The more you just pideon hold yourself in the corner the less opportunity you give yourself to learn. The more you're willing to give and say 'let me re-think that' you open another door." |
Sat, 29 March 2014
What do Oprah, Bono, Oregon, Dave's Killer Bread and the Himalayas all have in common? Well not a lot, but we talk about them in todays episode! The next 50 minutes are a one-on-one interview with the founder of Oregon Chai. Please sit back, brew a big mug of chai-tea (black tea, cinnamon, ginger, honey, clove = nirvana), and relax. |
Fri, 21 March 2014
Who owned the first drive-thru coffee stand? It may have been Terry. Who invented the bottomless portafilter? It may have been his team. Certainly he gave it the push from a modification process to production, now bottomless partafilters are standard in third-wave cafes. This is a spotlight on Terry and where he's been. |
Wed, 5 March 2014
I just met up with Christian Ott, the Director of Coffee, Coffee Education, and Green Buyer @StoneCreekCoffee. Wow, what a title. We were talking about the problems of getting information from the corporate headquarters all the way to a barista or customer. This episode is a little sneak peak into the interview we had today that will come out in a few months. Enjoy. |
Mon, 3 March 2014
First of all, this episode has the best ending to any podcast I've ever heard (#NotBragginJustSayin). What I like best about this episode is how Jason found a need and used technology to bridge a gap between producers and consumers. I love talking to people who are innovative and change the world. |
Sat, 22 February 2014
This episode is about Tracy Allen and what he has seen happening in the Specialty Coffee Industry over the past 25 years. Did you know he was there during the beginning of the United States Barista Championship competitions? Tracy shares experiences like that and tells us what its like living as a certified Super Taster. |
Thu, 13 February 2014
How do you enter an existing coffeehouse and change the culture of customer service? What if your manager doesn't see customer service as a high priority? What would you do if you became manager and had to let go the lead barista? Hard questions. |
Thu, 6 February 2014
In this episode we will talk about customers like: the guy in the bad mood, the talker or anti-talker, the regular vs the first timer, the coffee geek or professional, the wifi camper, the sleeper, the bathroom with no purchase, the ghetto latte orderer, and the high maintenance customer. It is only a matter of time before these customers find you and your shop, how are you preparing to best serve them? Please share with us your thoughts at www.AudioCafePodcast.com/5 |
Mon, 27 January 2014
Who's job is it to make sure a barista (or any employee for that matter) is treating their customers the right way? Is it the duty of the business owner, manager, HR team, co-workers, or the solely the employee's job? I submit to you it is all of the above. This two-part episode we will dive headfirst into some practical situations and give you (or your staff) some great pointers from someone who lives off of tips. |
Tue, 7 January 2014
Talking about water filtration/quality with @ColeCoffee. Cole McBride is a Coffee Professional & Representative of Speciality Coffee. He is the Director of Education at @VisionsEspresso, started the Northwest Latte Art League (@NWLAL) and serves on the @BaristaGuild Executive Council. Impressive resume if you ask me! He must know a lot about water quality. |
Sat, 4 January 2014
Hanging out at a beautiful summer day in downtown Seattle and talking to @ConduitCoffee roasters. They’re a two man company (Jesse Nelson and John Liberty) who bike all their roasted beans to your door (if you’re in Seattle). Listen in as we chat like old friends at a high school reunion. Topics covered: hurdles to jump over when opening a roaster, mixing business with friendship, sourcing coffee, and hustling. |
Tue, 31 December 2013
This exact episode is my journey with coffee and where it has taken me. Want to see a picture of me at age 6 making coffee for career day? go to www.Boyrista.com. After recording it I realized how many great stories I have that I didn't make time to tell. Are you looking to get into coffee? Are you trying to turn your barista job into a career? Maybe this episode will inspire you. |