Milks, Menus, and Massive Motivations.
Mike and I recorded at Peavine Coffee in the mall, and we talked about Califia Farms almond milks. Califia sponsors the Cat and Cloud Podcast, and they come highly recommended by them. Since then, we’ve tried their coffee drinks, and we thought the Califia coffee drinks were awful. We haven’t tried the regular almond milks yet, though.
I brought up the secret menus at In-N-Out and The Cove, a bar inside California adventure. This was spurned on by an article I read in Business Insider. But it got my gears turning, and I thought how awesome it would be to have a coffee bar with a secret menu.
We talked about the barista profession, which is a little funny because we’re not baristas, but it was in answer to Cat and Cloud’s podcast. We have, however, served many years in the service industry and we want to let baristas do their thing. Mike compared baristas to chefs with regards to sourcing, preparation, and presentation.
We also considered employee buy-in from the point of view that our work itself should be satisfying. From a business standpoint, there should be an opportunity for employees to add to their current skill set if they want to.
On the flip side, some employees just want to do one thing and they should be left alone to do that. Either way, we discussed concepts of how to get employees excited about their work and concluded passion is a prerequisite for prolonged career happiness.
I got all hyped up about spitting the coffee out during a cupping session, and also during a barista competition. Drink the coffee already. We talked about performances in a competition and the hierarchy of coffee credentials. This episode was so big, again, that I split it into two episodes. Please check out the second half in episode 11.