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Welcome to "Bean There, Done That!" your essential podcast for mastering the world of hospitality. Hosted by industry expert, Phillip Di Bella, we cut through the noise to deliver straightforward, actionable insights and strategies. Each episode explores the powerful interplay of knowledge and connections, presenting real-life case studies from Australia's thriving hospitality scene. We feature thought leaders who share their experiences, ensuring you have the answers you need when facing a ...
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A coffee podcast providing coffee shop owners and leaders, with insights, inspiration, and the tools you need to grow and advance your coffee business or coffee career. We learn from experts both in and outside the coffee industry as they deliver specific, practical, and actionable advice about ownership, optimization, profitability, barista work, employee culture, management, scaling, leadership, personal development, and anything else that will help you achieve success in the coffee shop.
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The KPI Cafe

Reunion Marketing

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The KPI Cafe began as an endeavor to help automotive dealers understand the strategies, tactics, best practices, and nuances of digital marketing. It evolved into robust conversations with experts across the full spectrum of topics for automotive retail staff: leadership, finance, sales, SEO, SEM, social media, video, culture, and much more. You'll find a trove of actionable insights that can drive important -- and sometimes systemic -- change in how you approach the various aspects of your ...
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The Bookshop Podcast

Mandy Jackson-Beverly

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Mandy Jackson-Beverly is a confessed bibliophile who believes independent bookshops are the gems of communities and authors are the rock stars of the literary world. As an author and book reviewer for the New York Journal of Books, Mandy profoundly understands and appreciates what it takes to write a book and present it to readers. She is instinctively curious and enjoys connecting with her guests. Learn more at mandyjacksonbeverly.com and thebookshoppodcast.com. And remember to subscribe to ...
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In an abandoned steel mill on the shores of the 3 rivers the blast furnace still burns with doc rock at the helm Metal Shop 101 rises from the ashes forging out the best in the Pittsburgh rock & metal scene Doc Rock to the heavy metal scene in Pittsburgh, presents a picture that is far from the truth: arms sleeved with tattoos, hair in a mullet aka Joe Dirt, blue jeans, and a metal band t-shirt. But under that tough, bad boy exterior lives a man with a huge heart and a talent for bringing ou ...
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show series
 
Try as we might, the reality is that eventually even the best staff will leave our shops for another job or career. How they leave is largely up to us as leaders. Some will exit on bad terms for reasons related to bad management or their own personal behaviors that are an ill fit. Others will have been wonderful team members and right fit for the r…
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Have you ever wondered how a whimsical idea could transform into a vibrant literary hub? Join us as I chat with Sheridan Swinson, co-owner of Aardvark Books and Cafe in Herefordshire, UK. Sheridan takes us through their serendipitous journey from an initial plan of being a book wholesaler to becoming an adored independent bookshop, complete with a …
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On this episode of "Bean There Done That," industry expert Rhian Shellshear from Italian Gelato Concepts shares his extensive knowledge on business performance and cost optimisation. With over 22 years in the coffee and hospitality sector, Rhian offers practical advice on equipment selection, financial management, and the benefits of comprehensive …
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Setting up and optimizing your roastery for compliance, efficiency, and sustainable quality output is not just something to be done once in the beginning. The disciplined pursuit of building and refinement should be the primary focus of operators in order to best serve the business and all the people that rely on it. Looking out at all the areas of…
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Numbers tell a story, but not the whole story. Though the number of times someone purchases an item on your menu may indeed mean that they prefer it to other options, what data cannot tell us is whether or not customers who generate those numbers are truly enjoying what they receive or are they quietly tolerating it. Today on Shift Break we will be…
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Two of the most important things that help coffee farmers are market access, and being able to invigorate the younger generation to work in and advocate for coffee farming. While at the SCA Expo in Chicago this year I tasted some amazing coffees from Colombia that were presented by today's guest who has taken one the challenge to represent her fami…
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Have you ever wondered how a blogger's musings can morph into the pages of a novel? Join us on The Bookshop Podcast as we sit down with Jessie Rosen, who's done just that. From the East Coast to Los Angeles, Jessie shares her journey through blogging, scriptwriting, and now, novel writing. Her story is a testament to the power of perseverance and t…
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Each one of our shops tell many stories. The story of our own arrival as owners, the story of the coffee and the efforts it has taken to get to a finished product, the story of our community and customers and the parts they play in shaping their world and shop itself. A coffee shop is at once a reflection of the people and a light that guides us to…
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Coffee shop owners, do you ever feel as though the entire world is on your shoulders and that one mistake will send the whole business crashing down? The pressures and expectations that cafe operators face drive many to pursue unrealistic standards for themselves and others, which tends to multiply mistakes vs the intended avoidance of them. Today …
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Being a manager in a coffee shop may be one of the most difficult jobs in the cafe. Not only do you bear the responsibility of the daily operations, you also have the expectations from the owners as well as your barista team. Most managers are barely making is through. Much of the stress experienced can be avoided when we equip managers with tools …
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Could your cafe's profitability be just a tech upgrade away? Join me, Phil DiBella, alongside Jacob Kelly, General Manager at Innovators Direct, as we serve up a brew of knowledge on advancing your cafe's operations through technology. This episode steeps with insights into how bespoke POS systems can be the secret ingredient to enhancing your menu…
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Discover the heart and soul of Script Haven Ltd. as the remarkable Leena Batchelor, former Worcestershire Poet Laureate, takes us on a journey through the evolution of her dream. From her early days seeking solace in poetry to nurturing a community bookshop that blooms as a sanctuary for self-published, indie authors, and main stream publishers, Le…
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One of the most critical parts of leadership in a cafe is how you invest in developing those you lead. Depending on how it is done, evaluating and assessing performance can either inspire and encourage, or it can deflate and discourage. Today on Shift Break we will be talking about how to think about and conduct assessments through a values framewo…
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In this episode, I chat with Emiko Jean, the New York Times bestselling author whose journey from various professions to the realm of writing is nothing short of inspiring. Emiko sheds light on her latest page-turner, The Return of Ellie Black, and the meticulous care she gives to her Japanese American characters. The world of publishing is fraught…
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Learning to roast and hone one's skill in the craft is a difficult task. Add to that the pursuit of competition and leading an entire department of a to U.S. coffee business and you have yourself one very talented coffee professional. Today I am thrilled to interview the new U.S. Roasting Champion, Eduardo Choza! Eduardo is the Director of Coffee a…
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Too many times we confuse giving feedback with lecturing our staff which easily shuts down the person we were intending to communicate with. Feedback is critical to your culture but, As past guest and friend of the show,Tom Henschel has said, "Feedback is not a lecture, it is a conversation. Today on Shift Break we will be breaking down this statem…
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Developing the wholesale arm of your coffee roasting company boils down to the value can you offer your potential customers. Beyond the coffee itself, your wholesale customer needs assistance in their own coffee journey and your company, specifically the reps, need to be able to be equipped to deliver that help. At the heart of what makes a wholesa…
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Nestled within the heart of Claremont's historic district, Sunshine Book Company gleams with the charm of its 1915 architecture—a setting almost as enchanting as the tales it houses. As the shop celebrates its third anniversary, I'm joined by the effervescent Beth, who shares the serendipitous journey that brought her from the world of Disney to th…
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Ever wondered what it takes to sell one's café for top dollar? Join Phillip Di Bella as he sits down with Craig Hong, Hill House Legal Partners Director, to explore the inner workings of café sales, equity sharing, and the buzzing world of franchising. In this candid conversation they get down to the brass tacks of maintaining healthy business acco…
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Welcome to another episode in the live from Coffee Fest interview series! This is a series of 4 conversations with presenters on the show floor at Coffee Fest NYC. The topics range from how to connect with community, running a successful mobile coffee operation, getting your coffee into grocery stores, and how to approach roastery workflow and arch…
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How many times have we fallen prey to assumptions about one another in the cafe that end up creating needless strife and hold back progress at maybe the most critical point in the supply chain? Answer, too many times to count. We create these characterizations and generalizations at our own peril and wonder why there is toxicity in the coffee shop.…
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Being technically skilled as a leader is a small part of what makes one effective. The larger part of cafe effective leadership has to do with emotional skill and how we either create or destroy relationship in the daily life of our coffee businesses. The impact of our over-focus on technical skill leads to many cultural issues that eventually show…
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Embark on a historical odyssey as Caroline Alexander, New York Times Bestselling Author and acclaimed contributor to The New Yorker and National Geographic, unveils the lesser-known sagas of World War II's China-Burma-India theatre in her new book, Skies of Thunder: The Deadly World War II Mission Over The Roof Of The World. With a background steep…
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In the world of cafes there are many ways to be excited about coffee. Some of those ways can alienate a customer instead of welcoming them into this magical world of sensory experiences. Today we are re-airing an episode with someone who exemplifies the kind of excitement we need more of in coffee. The kind that wants to share the love and joy of c…
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Business success leaves clues. Metrics such as labor percentage, COGs, Employee Turnover Rate, and more are all measurements we use to both guide how validate past decisions and guide future decisions. But what about the intangibles that the numbers themselves have a hard time showing? On this Shift break episode we will be talking about why we nee…
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The goal of business is ultimately to provide for people. Firstly a business is stared as a means for the owner to provide for themselves and their family by providing a service and product to customers and thereby providing a demand for the actors in the value chain of coffee that came before them. This is all carried out by the group of people we…
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In this episode, I chat with Shelf Life Books owners Chris and Berkley McDaniel about the switch from corporate life to purchasing an indie bookshop, things to do and see in Richmond, Virginia, cats, and books! Formerly known as Chop Suey Books, Shelf Life Books is the largest independent bookstore in Richmond, VA, and has served the Richmond commu…
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Join Phillip Di Bella as he dives into an engaging conversation with Daniel Kydd from Tyro Payments. This episode uncovers how Tyro's innovative payment solutions are transforming the way cafes and restaurants operate, offering seamless integration and customer-focused services that propel business growth. Discover the essence of customer obsession…
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How do we help? A few thoughts have been swirling in my mind since the SCA expo in Chicago, and one of them has to do with the best contribution we can make to help each other in the industry with our respective parts of the supply chain. It seems that many are majoring in things that are not directly related to their business, and therefore lettin…
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When we read about amazing hospitality stories in restaurants, it can (and should) inspire us to pursue hospitality in our our coffee shops. Trouble comes though, when in our pursuit of the next level hospitality experience we can easily start to generate an unhealthy fascination with singular experiences at the expense of celebrating and maintaini…
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In this episode, I chat with Edward Humes about his latest book, Total Garbage: How We Can Fix Our Waste and Heal Our World. Humes reveals the surprising depths of waste permeation in everyday life and the power we hold to rectify these issues. By reimagining waste as an opportunity rather than an obstacle, Humes provides a blueprint for collective…
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