Getting Them In By Getting Out!
03/31/22 • 9 min
1 Listener
How do we get people to come to our shop? This is the question at the root of most of our marketing efforts. So many of us have stories of how customers will tell us, even after years of business, "I never knew you were here!". It's frustrating.
In todays Shift Break we will be chatting about how we have been limiting ourselves with the way we are approaching marketing and the change of mindset and tactic that I think may help get people in your shop and aware of your brand.
Related episodes:
215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D.
304 : Inside the Coffee Data Trends Breakout Report w/ Katie Von Der Lieth of the SCA
120 : Social Media 101 w/ Jenn Chen
234 : Actions and Strategies to Improve your Messaging w/ Garrett Oden
Visit our Sponsors!!!
The best espresso machines in the world!
Custom branded mobile apps for your shop!
How do we get people to come to our shop? This is the question at the root of most of our marketing efforts. So many of us have stories of how customers will tell us, even after years of business, "I never knew you were here!". It's frustrating.
In todays Shift Break we will be chatting about how we have been limiting ourselves with the way we are approaching marketing and the change of mindset and tactic that I think may help get people in your shop and aware of your brand.
Related episodes:
215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D.
304 : Inside the Coffee Data Trends Breakout Report w/ Katie Von Der Lieth of the SCA
120 : Social Media 101 w/ Jenn Chen
234 : Actions and Strategies to Improve your Messaging w/ Garrett Oden
Visit our Sponsors!!!
The best espresso machines in the world!
Custom branded mobile apps for your shop!
Previous Episode
RoR #13 : The Norm Roast Protocol w/ Dave Baxter
How do we test the energy efficiency, emissions, and impact of or roasting machines?. We all want to be responsible with our environmental impact but all we have to go on for data is supplied by marketing from the manufacturer. Wouldn't it be nice to have a real measure of the performance of a roasting machine? Well that is exactly what today's guest is out to provide.
Today on the Rate of Rise series from Roast Magazine we are going to be talking with Dave Baxter about The Norm Roast Protocol!
Dave Baxter has avidly roasted coffee for more than 15 years. He applies an analytical approach to master the enigmatic art of coffee roasting. Dave joined the Artisan team in 2015 and is a founding member of the NORM-ROAST Consortium. Many of the analytical tools and other features in Artisan were created by him. Dave is an inventive engineer with over 60 granted patents.
In our conversation we cover:
- How Norm Roast Protocol was conceived
- Verifying Marketing claims
- Key components of the protocol
- Establishing specification for the protocol from research
- Incentivization of manufactures to adopt a universal protocol
- How to begin using the protocol
- Balance of Innovations focus on emissions vs maintaining quality
- Mass adoption as key to create efficacy
- Small vs large roasters
- Optimizing existing equipment for efficiency
Links:
Subscribe to Roast Magazine! Use code "ROR" to get $5 off
Related Episodes:
RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters
RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises
RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee
RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak
RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind”
RoR #6: Buying Less and Doing More w/ Ever Meister
RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants
RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee
Next Episode
339: What Good Barista Training Produces
What does you baristas training produce? For many shops barista training is a loose and rushed experience that falls short in equipping staff with what is needed to succeed. It also creates stress in leadership who desperately want to see good results but through poor mindsets toward training, sabotage the chance of seeing them.
In today's episode we will be talking about what goals and outcomes you need to be shooting for when thinking of and developing your your training programs.
We discuss:
- Why we don't see the things we want
- What baristas need vs what we give them
- Pitfalls of rushed and overly wrought training
- Memorization and Understanding
- Standards and Consistency
- Excitement and Curiosity
Related episodes:
330 : Establishing Systems in Your Coffee Shop
080 : Changing things in the Cafe : A workflow for Refinement
248 : The 5 Elements of Resourcing your Team
301 : Hiring and Training for Excellence
Visit our amazing Sponsors!
If you like this episode you’ll love
Episode Comments
Generate a badge
Get a badge for your website that links back to this episode
<a href="https://goodpods.com/podcasts/keys-to-the-shop-equipping-coffee-shop-leaders-200378/getting-them-in-by-getting-out-20221254"> <img src="https://storage.googleapis.com/goodpods-images-bucket/badges/generic-badge-1.svg" alt="listen to getting them in by getting out! on goodpods" style="width: 225px" /> </a>
Copy