#LocalBites: Recent Episodes
Craver
Starting and running a #local restaurant isn’t easy. With a big upfront investment, small margins, and lots of hard work required, you need to be a little bit crazy to run a successful restaurant. Yet, we all know amazing local entrepreneurs who take on this challenge every day. These people make our local economies stronger.
Amin Yazdani, CEO & Co-Founder of Craver, hosts one of these amazing people each week. #LocalBites shares helpful strategies that you can use in your restaurant mixed with inspiring stories, and great conversation.
In this heartwarming episode, we delve into the inspiring journey of Cristina Dias and Mogiana Coffee, a brand that embodies her cherished childhood memories and hospitality experiences. Growing up on her grandfather's coffee farm, Cristina's passion for coffee took root early on. After 11 years in the hospitality industry, she ventured into roasting coffee beans, starting with her family's farm and gradually expanding to source beans from farms across the globe. Quality is at the core of Cristina's mission, from bean to cup, as she walks us through the meticulous importing, roasting, and selling processes.
But Mogiana Coffee is more than just a business; it's a commitment to sustainability. Cristina passionately shares their environmentally-conscious practices, ensuring every step of the journey leaves a positive impact. She introduces us to the art of cupping, the indispensable process for coffee roasters, and sheds light on its significance in maintaining the highest standards of flavor and quality.
Not only does Mogiana Coffee roast for its own brand, but they also cater to private labels, spreading their passion for excellent coffee far and wide. Rooted in her upbringing, Cristina reveals the various environmental initiatives supported on their farms, showcasing a deep dedication to preserving the natural world.
However, the story doesn't end there—Cristina and her family actively engage in social initiatives, supporting and caring for their workers, making Mogiana Coffee not just a successful brand but also an agent of positive change. With every sip, customers become part of Cristina's journey, relishing in the fusion of her past and present, and embracing the bright future that lies ahead for Mogiana Coffee.
[01:24] What is Mogiana Coffee?
[03:23] The roles Cristina worked in before roasting coffee
[04:25] Sources for Mogiana Coffee
[05:36] Who does Mogiana Coffee sell to?
[08:38] Setting up a chain of care
[12:31] What does cupping mean?
[14:42] COVID throwing things off
[16:06] Coffee roasting for selling private label
[18:48] Sustainability from farm to cup
[23:01] Advice for someone who wants to start a private label
Healthy Customers, Healthy Profits: The Cocktail-Inspired Juice Bar That's Transforming its Community
In this episode of #localbites, we speak with Gina Ratliff, Managing Director of Foxy Loxy Cafe. Gina's journey from Manhattan to Saloma led her to discover her passion for bartending and crafting cocktails. Now overseeing a cafe chain with six unique locations, Gina shares the challenges and strategies behind managing multiple cafes while maintaining their distinct identities and common thread of craft coffee.
We explore the complexities of managing six cafes, focusing on branding and customer experience. Gina emphasizes the importance of prioritizing employee satisfaction and training, resulting in reduced turnover and a team that aligns with the cafes' values. Cross training plays a vital role in delegation and flexibility within the team.
Gina also discusses empowering employees, fostering trust, and creating a culture of accountability across different levels of management. She provides insights into the recruitment process and measuring candidate potential.
In conclusion, this episode offers an inside look at managing a multi-location cafe chain. Gina's expertise in building unique identities for each location provides valuable lessons for entrepreneurs in the hospitality industry. Tune in to gain insights into effective team management, employee training, and more, and learn how to cultivate a successful cafe chain without compromising individuality.
[00:00] Show intro
[00:35] Intro to Gina at Foxy Loxy
[01:19] Six cafes, six identities, six branding strategies
[06:02] The challenges of managing six cafes
[09:24] Why did Gina start with the employees instead of the customers?
[11:24] Using staff training to avoid high turnover
[20:35] Cross training to delegate roles: positive and negative
[25:22] Effective communication among the team members
[29:57] Delegating responsibility and ensuring trust through the levels
[35:16] Attracting and measuring potential employees
[39:11] The impact on the customer side
[41:54] The best lesson Gina has learned
[43:27] Wrapping it up
In this episode, we have the pleasure of welcoming back Jaryn Oakley, operating partner of The Morning Squeeze, to delve into her remarkable journey with the company. Jaryn's entrance into The Morning Squeeze in 2018 coincided with the opening of their second location, and since then, they have expanded to an impressive four locations.
One of the most significant lessons Jaryn learned during this expansion was the realization that she didn't have all the answers. Each day brought a steep learning curve, highlighting the importance of humility and acknowledging that growth comes from recognizing what we don't know. Despite facing the challenge of leading a role that hadn't previously existed, Jaryn embraced the opportunity to lead well, even when she herself was still navigating uncharted territory.
Central to The Morning Squeeze's success is their company culture. It's not enough to merely talk about being a strong team; they actively embody it. Jaryn's understanding of every role within the restaurant stems from her belief in leading by example. She wouldn't ask anyone to do something she wouldn't do herself, fostering a culture where everyone feels valued and supported.
Throughout her journey, Jaryn discovered the power of curiosity and boldness in finding mentors. By observing individuals who excel in areas she respects and trusts, she actively seeks to learn from them. Embracing a curious mindset rather than a judgmental one, Jaryn encourages others to ask questions freely, believing that there are no stupid questions, only missed opportunities for growth.
Join us in this insightful episode as Jaryn Oakley shares her experiences and wisdom, emphasizing the significance of company culture, the importance of continuous learning, and the value of embracing curiosity and mentorship. Discover how passion for your work and the people you work with can truly transform your professional journey.
Jaryn Oakley: jaryn@morningsqueeze.com
{{00:00}} Show intro
{{00:35}} Welcome to the show
{{00:54}} The biggest lessons learned going from one to four locations
{{02:07}} The biggest initial challenge
{{04:28}} How do you go about building a good team?
{{09:23}} What do you look for in a mentor?
{{11:54}} How do you get Jaryn as a mentor?
{{12:19}} What lesson has taken Jaryn the furthest
{{13:40}} Advice for someone who wants to scale their business
{{15:14}} Wrapping it up
From nursing school and phlebotomy to smoothie trucks, Cynthia Lubin, the owner of Earth N Zest, utilized the opportunity the pandemic provided her to embrace a new part of her journey. Cynthia tested the waters for her market by selling smoothies out of her house and then switched to a smoothie truck. She is sharing her smoothie truck strategy and how it works with her business model. From smaller spaces to a small staff, Cynthia is telling us about how she has streamlined her processes while providing high standard products. She loves building empathetic relationships with her regular clients and prioritizes kindness over all. Do your research, don’t give up, and be kind to others.
Website- https://www.earthnzest.com/
Instagram- @earthnzest
[00:00] Show intro
[00:30] The story of Earth N Zest
[03:13] Selling smoothies from Cynthia’s house
[04:27] Transitioning to a smoothie truck
[05:41] Picking the spots in the city
[06:18] Catering to the clientele
[08:09] Challenges with space
[09:03] Efficient processes in a limited space and staff
[10:10] Technology in customer service
[10:56] Creating a relationship with repeat customers
[12:17] Keeping customer service consistent
[13:38] Issues with staffing with a small team
[14:28] Learning the business side of things
[16:54] Putting together the recipes
[17:58] Building relationships with other business owners
[20:17] Advice for aspiring business owners
[21:37] Closing comments
On today’s episode of #localbites we’re talking to Michael Pustai, owner of Hops Kitchen.
Michael has a unique business plan and partners with breweries in Virginia. Hops Kitchen has
been growing continuously for the past 10 years and isn’t slowing down any time soon!
Website: https://www.hops-kitchen.com/
[00:00] Show intro
[00:37] What Michael was doing before Hops Kitchen
[02:03] Moving to entrepreneurship
[03:28] Going through the emotions
[04:10] The first few years of business
[07:01] Opening a new location when everyone was shutting down
[09:03] Why building a brand is important to Michael
[11:29] Through the pandemic: the ups and downs
[14:07] How Hops Kitchen does efficiency
[16:14] Where the passion comes from
[18:03] The importance of being in the community
[19:14] Advice for someone who wants to start a restaurant
[21:32] Wrap up
Join us on the podcast today for a wild ride of a story with Logan Torrance, co-owner of Luma
Coffee in Hammond, LA. Logan is walking us through the opening of Luma Coffee, with all of its
twists and turns.
Find out more about this charming coffee shop in the heart of historic
downtown Hammond on their website, https://www.lumacoffeeroasters.com/
[00:00] Show intro
[00:35] Welcome to Logan
[00:43] How Luma started
[02:50] Who are the first customers?
[03:46] How do you learn how to roast coffee?
[05:42] What was going on before the grand opening
[07:25] Luma events
[08:04] Bringing speciality coffee education to Hammond, LA
[09:41] Excellence, education, and community
[11:42] The importance of atmosphere
[14:03] From roastery, to coffee cart, to brick and mortar store
[17:56] Luma’s customers and the regulars
[20:46] Creating a loyal customer base
[22:35] Staffing at Luma
[24:04] What is the source of success for staffing?
[25:45] Why do other shops buy Luma's coffee beans?
[27:31] Advice for someone who wants to open a coffee shop
[29:21] Wrap up
On today’s episode of Local Bites, we talk to Kirk Grogan, the honorary co-founder of Tip House. Kirk is discussing how Tip Haus has helped restaurants, offering advice on all things marketing and business, and his own experience in the hospitality industry.
To contact Kirk, you can email him at kirk@tiphaus.com or learn more about what Tip Haus offers on their website, tiphaus.com
[00:00] Show intro
[00:32] Welcome to Kirk
[00:50] Kirk’s restaurant experience
[01:35] From beginning the journey to joining Tip Haus
[03:49] Going through COVID as a new startup
[07:13] How Tip Haus solves pain points
[11:03] Transparency and staff retention
[13:52] Successes and mistakes employers can make
[18:23] How can restaurants benefit from higher tipping?
[21:37] Tip averages for quick service restaurants
[23:15] Guest perception of tipping
[26:53] What are good marketing practices to bring guests in?
[33:26] Kirk’s advice for a new restaurant owner
[34:38] How to learn more about Tip Haus
[35:16] Outro
Today on Local Bites we’re talking to Olivia, an employee at Iron and Grain who has been with
the coffee shop from the beginning. Listen to learn the importance of consistency and
community when running a coffee shop.
Check out Iron and Grain on their website, irongraincoffe.com, or on Instagram at @ironandgraincoffee
[00:00] Show/episode intro
[00:46] How Iron and Grain started
[01:46] Architecture and coffee shop
[03:11] Why multiple locations?
[04:58] The challenges of 2020
[06:17] Community and Iron and Grain
[11:10] Establishing community in a new community
[14:21] The coffee culture in different locations
[16:40] Does coffee culture change service strategy?
[18:14] Employee retention
[20:10] Advice for someone who wants to start a coffee shop
[22:18] Iron and Grain, where to connect
[22:52] Wrap up
Today on #localbites, we’re talking to Sean Brown who owns Impact Coffee in Decorah, Iowa. A local
coffee shop and roastery, Impact Coffee has a goal of creating an artistic coffee experience.
Listen to learn about some of the ups and downs Shawn has experienced and how his business
has rolled with the punches. Check out Impact Coffee on Instagram, @impactcoffee , or online
at impactcoffee.com
[00:00] Show intro
[00:47] Before Impact Coffee was created
[01:40] Art framing to coffee
[02:25] Adding roasting to the mix
[03:28] The biggest challenges of the first few years
[04:47] How educating customers creates regulars
[06:52] Why an expansion?
[09:20] Community investment and involvement
[11:46] How COVID-19 impacted the transition: then vs. now
[15:27] Starting and running a family business
[16:57] Nitroman! and other campaigns
[20:26] The future of local coffee chains in small towns
[21:22] Advice for someone who wanted to start a coffee shop
[22:26] How to learn more about Impact Coffee
Resources:
impactcoffee.com
@impactcoffee
This episode we’re talking to Jerson Reyes, owner of Caffe Sole in Edmonton, Canada. Come learn about what makes Caffe Sole so unique and get a glimpse of the marketing strategies of Jerson who has owned two cafes, one in Tijuana and one in Edmonton.
[00:00] Intro
[00:46] What brought Jerson back to working a cafe
[02:51] The coffee business in Mexico vs. Canada
[05:29] Changing the coffee culture in Canada
[07:57] Strategies for growing
[09:08] What’s so special about Cafe Sole’s mocha?
[12:14] How do you educate customers about the unique drinks?
[15:37] Advice for someone wanting to open a cafe
[17:55] Wrap up
Welcome to this week’s episode on Local Bites! We’re welcoming Paul Peterson, the owner of Wake Oasis Coffee in Apex, NC. Paul talks about his business’ focus and how they grow by investing in their community. Follow Wake Oasis Coffee on socials at @wakeoasiscoffee to learn more about Paul’s business!
[00:00] Intro
[00:40] Paul’s journey before opening Wake Oasis Coffee
[02:15] Why Paul wanted to get back into the community
[06:50] How Paul keeps consistency between physical and digital
[11:42] The benefits of a 95% system
[17:58] Challenges Paul plans on facing in the next 5 years
[22:01] What impact does Wake Oasis have on communities?
[26:22] Advice for someone who wants to start a local coffee shop?
[29:26] Where to find Wake Oasis Coffee online
Tune in this week as we welcome co-founder of Birdcode Hot Chicken, Phil Kolloran. In the restaurant industry since he was fourteen, Phil worked his way up the ladder and went beyond to open his own franchise. How did his wife help him find his personal brand? Listen to find out. Go check out Birdcode Hot Chicken on Instagram, @birdcode, or on Facebook at BIRDCODE.
[00:00] Intro
[00:43] Phil’s experience before his first restaurant
[03:52] Benefits vs. downfalls of becoming a franchisee
[08:04] Why did Phil decide to start building his own brand?
[14:24] How COVID-19 impacted Phil’s plans
[18:56] Opening week of a restaurant
[21:13] The Great Resignation: how did Birdcode succeed?
[26:48] The importance of opportunity
[30:30] What is the impact of a local restaurant on a community?
[35:29] If someone wanted to start a restaurant, where should they start?
[37:33] Advice for those who want to start their own restaurant (cont.)
[39:40] Connect with Phil or go visit Birdcode