2. The Secrets of Management at The Human Bean

- How do you train your managers and deal with all those braces who are best friends up? All the way to have the same, you know, three days off, like, how do you handle that? - I mean, my goal is that they actually work in separate stands. I tried to separate them, you know? He worked for the company and it's great. And, you know, so that would be my number one goal for a lot of times. They're like, actually, I really want to work with someone. So, and if it's a really big deal, I'm not going to miss out on the person. So, I would, you know, take them on. But it's my number one try to get them to bread out. Welcome to the Coffee Experts Club, where we discuss all of the insights, expertise, and drama that goes into making your passion your profession. Our hosts, Aaron, Ben, and Drew are three coffee experts who have taken their coffee experience and turned it into true expertise. They have consulted with major coffee brands throughout the United States and beyond, providing operations, expertise, and gross strategy for drive-through openings, multiple locations, and everything in between. So, brew yourself a cup and hang out a bit with the Coffee Experts Club. - Well, welcome, everybody, to Cache Experts Club. We have the one, the only Tacho with us today. Tacho's regional manager down human, that's human being in Rio. That's why we were talking about Rio for anybody. - I pitched that. - Hey, so, what we're actually, is we wanted to jump kickoff a series of brain in, you know, people were in the coffee industry right now. Well, just during these live Q&A, so that those who are looking to get into the coffee industry, or you know, trying to start for own shops, for own businesses, so they could sort of also hear from people who are in the thick of it right now, what you're dealing with on the day-to-day, you know, what's new big issues you're facing, whether it's, you know, inflation and war, or hiring, or, you know, firing, or all that sort of stuff, and just kind of give people some real world kind of advice from those who are actually lipping the coffee industry right now. So, I guess Tasha, to kick it off, how is it down in these days with human being? Are you guys pretty crazy down there? I mean, it's over time, right? So I'm sure you guys are kind of busy. - Yeah, yeah, I think we're definitely picking up, and things are good. The weather is finally getting nice. Like, in return, the weather gets nice. It really starts to pick up, but with that comes, you know, braces are at a school, they're on vacation, and yeah, the customers are here, and our team is gone. - I remember that every summer. I'm sure you know, during festivals season, you're like, well, great, that nobody's working. I'll get that one, is that like a bumper shooter? What was the one that was at the goers, the Paradiso? I went from being one of the ones that was gone to being, where are all my baristas? (laughs) That one poor manager, that was always the worst, that the new manager, like, didn't realize that, no, you can't just give all 12 baristas the same week off. They all hold festival season. - Actually, they become friends within the stands. I don't want to go together. - Yeah. - Like, oh, crap, I wish you actually didn't get along so well. (laughs) - I guess that's a really good question that, you know, that people who are getting into the goers from the gym, I wonder, how do you train your managers and deal with all those braces who are best friends up all wanna have the same, you know, three days off? Like, how do you handle that? - God, I mean, my goal is that they actually work at separate stands, if somebody wants to, somebody, I tried to separate that, you know, they work for the company, and it's great. And, you know, so that would be my number one goal to the lot of times. They're like, actually, I really wanna work with someone so, and if it's a really big deal, I'm not gonna miss out on the person, so I would, you know, take 'em on. But my number one, try to get them to bread out. And then two, just the managers staying on top of that. Do not approve a time, and really hit on that it is a request, and we try our absolute best to give everybody every request off, but it can be denied, and it's first come first served. On top of that, I trained all my baristas to really pay attention, if Marina down the street has had every week and off all summer long, well, then she's covering all the holidays, so everybody else could take time off. It's, you know, you're gonna mortgage it out. You gotta make sure that it's not fair. If this is somebody's first request off, and this person's requested off eight times this year. Sorry, this person's gonna come first, you know. - Do you guys do like a only X amount of baristas can be off it on a certain day? I guess it probably depends on the shop. Yeah, it depends on the shop on top of, we have a festival in town that's actually taking place, and like six of the girls one to go from one of the stands, but there was no request off from anywhere else, so we were able to pull and make it happen. So there's not a set number. It's a lot of just juggling pieces and just everybody being really aware of it. I try really hard when I see those requests off to block it out once I start seeing too many requested off, and then the baristas get notified, hey, there's too many people request off, come talk to your manager, and then that's how we can kind of see, all the standards that have to be requesting off or pull over there. It kind of sparks like a red flag without giving them the okay to actually put the request in. - It's kind of preparation for, I mean, you guys are looking at opening a new store soon, right? And so that's kind of the whole operation behind the scheduling is, can we fill another store, you know, with races from other stores? So are your girls pretty flexible of working out of the store? So like meeting all of all of the other baristas and kind of like taking a long time to get to that point? But yes, now we've hit on it when they get interviewed, when they get hired, we can't stress it enough that you work for human being Reno, not just one stand, you have a home stand, but at any time within your availability, you can be scheduled at any location. If you are already scheduled at a shift and we have to change things, be prepared to go to another stand already under that scheduled shift. If you're available, you can be anywhere. - I like it, it's actually a great sort of precedent to send up even before they even get started. Like, look, this is your shock, but like as a company, like we can say, we reserve the right to send you anywhere. - Yeah, yeah, and I mean, I even like if I need coverage, if somebody's already scheduled and it's within a window, I don't even give them the option to like say no, it's like, hey, you're seven to do tomorrow. Instead of being at South Virginia, you're actually going to be in the land at, you know, and I've never had anybody give me a backlash on top of if I need coverage and they're off, I make sure to ask, hey, can you work seven to two tomorrow? That's in one place they say yes, I say awesome, it'll be at the pyramid stand, see you there. So that way, it's not like you're really even practicing like, hey, it's going to be at the stand, is that okay? It's no, it's within your availability, if you can do this and this is where you're going to go. - I like that, that's, I think this, that, I mean, I would have loved to have, you know, had that little piece of the make even back for me and Drew or scheduling people like, it's just out playing games, that's so smart. Like, I remember we dealt with a lot of races where, we were like, I only work at this shop. And anytime another manager would be like, hey, do you have any bruises that could jump help with my shop or be like, sorry, you know? - It's you, so it's just, we kinda ditch that to the curb, it's not something that's allowed or even acknowledged anymore. And I mean, I get it, it's not your home stand, you're not comfortable and I try really hard to send a message out to anybody that's working with somebody new like, hey, make them feel comfortable, like they're helping you guys out right now. - Yeah. - They don't need to be here like, if somebody's over here, they're needed. So therefore like appreciate their time, their energy in the stand, like make it a good thing that they're there. - Yeah. And do you find that breaches pretty easily translates? I know like us with rosers back in the day, a lot of our shops were so, so differing. And just even the way bar was set up, that breaches would have a hard time like maybe go from one of the shop to another, they'd be totally lost. Are you guys, are you guys breaches pretty good about being able to translate over? - Yeah, they typically are, stands are pretty much set up all the same, they're similar enough. The only thing that's different is we have two headset stands and two just window stands. So if you're used to taking orders on a headset and then now you're put into a window where somebody orders up the window or vice versa, it can be a little challenging. But people, you understand the game, you learn quick once you're put in a situation. - I mean, that's something to, I think speak towards if anybody's looking to, you know, expand their locations, like make them as similar as possible because you do get that advantage of being able to meet baristas from spot to spot. And it was always so tough. It was like, when you're trying, I was managing, trying to cover shit. It's like, well, I can, I can't use those baristas 'cause they're used to only working in this shop or if they come over here, it's just gonna be a crap shooting. You know, we're too busy and they'll be too slow, but if you can do all of your stands exact same. So easily just like, I'm gonna be able to pull them away from you. - Pull people around. - And maybe people looking to open and debating on whether or not to do headsets stands. What would you have to say towards a headsets stand versus a stand that just takes orders either at the window or sending out a runner? - Yeah, I think I actually prefer a headsets stand. I think, you know, pick a lead and schedule less people, they can run way more effectively off of a headsets stand. I feel like the lines quicker, both, well, I shouldn't say both, but my busiest stand is a headsets stand and they have the fastest car time. On top of running happens on a headsets stand, but usually you're inside with the tablet, getting cars through as if you were running and it just is a great system. I prefer a single side headsets stand with the walk up on the other side. - And then when I was in there working with your girls, they have a lot of fun chatting with each other too. - Oh my God, yeah. I'm terrible at it. I just choose to push the button. - Press the wrong button and you're talking to a customer. They're like, "Lad." - Or on the other. Being and I think the headsets off, and they're like, "Yay, I'm sure I can hear you." Look at that. (laughing) - I don't even want to hear a diesel this week yet. No, I don't work. - You're not. - Yeah, it sets me at headsets. It takes a little bit of getting used to. You just gotta be careful. - So speaking of grand opening, is where are you guys at the process? Yeah, right now we're moving right along the stand is coming together. We're shooting for September first. Oh wow. Yes, you're like let's what two months away the home stretch. Hopefully the stand will be here and all will go well. You have braces chomping at the bit to work at this new stand or at the grand opening or be a part of the thing everybody loves the grand opening but nobody is excited again it's that I don't want to work in the other location. I prefer it's everybody and especially now all the interviews we're doing we're letting people know that hey this might be your home stand will actually will pulling. That means people over to a new location, I haven't told the braces currently working yet usually about a month now I let everyone know that hey reminder you are courage be Reno and your home stand could change it anytime. It's a great thing you know I need if you're equipped enough to be transferred to a brand new location that means we see something in you and we just trying to make positive bang. Yeah, but this stand it's going to be I think this is going to be our busiest stand for sure that's all really good. Are you guys trying to like do like a like a half half veteran baristas have new baristas are typically how we've done it. Yeah, we've done that and then the grand opening is typically mainly just managers is who's done it and we've had some new baristas once they like we're trained in that scene because we might throw them in. And while in or hanging out it is what it is but yeah it's great I love green opening excited to back to back. And exciting so this is going to be location number five. That's crazy all the whole grand opening days and things were always so crazy hey what sort of deals you guys are going to do out you know no we have not mastered out yet we definitely won't do free drinks. But I think we usually we did like a slept handful of drinks the very first day just to kind of get people going and then I think we did like from a window 8 to 12 just so we could schedule enough people we did like $2 off drinks and so this location and people were coming through. We did it was kind of weird could we were encoded me opened our last one so our grand opening was really lame I literally flipped on the light and I think I worked in there by myself and whoever stopped I stopped that yeah I was kind of just like wait you're open and you know that was it but. I feel like this one's going to be busy without that one turned into a fantastic location right. Oh my gosh yeah that's my land I'm when I just literally walked in there and about itself and then we had a grand opening like three months later yeah show and I got DJ out it was and we did a special that day. Yeah that was one thing that we never really got to we always did the you know we started off with three drinks and like the first three locations 30 was like this is going to kill us if we continue to do this. And we like to have to like to raise to whatever we never really got to test the I mean because we kind of did I think drew with wall a wall we just kind of you know turn the open sign on and then you know in a grand opening later but we never really got to really use case like is it better to do like a. Super cheap drinks for a week and then you know party right where he versus like turn lights on get us solid customer base and then do a big rental. Yeah I'd be curious to see you know the sort of return on investment we come between those two different methods of having a grand opening definitely I also I love to the idea because I feel like those were people that still come by and are like I was the very first customer that. Here versus when you advertise that I found that we were having so many regular just going to that stand that day because they wanted the free drink or the discounted drink and it was like Jerry what are you doing here and he was like I heard there's. You know the extra 10 miles for this what are you doing back so you know there's like that nice bond that you get to make with people that just came by because they truly saw the open sign and wanted to be a customer and check you out I really love that. What do you think about somebody just opening that first stand do you think free drinks is a safe bet I think if you're a new brand and you're trying to get your name out there that's the way to do it I think like I said if we open a new stand on our Fit location and screen free drinks nobody would go to any of our other stands like outrageous you know what I mean so I like if you're at first time coffee shop and you're in a new location and you're trying to get your name out there absolutely why not if you have the capacity to do it. I would call windows I wouldn't do it all day call about your barista friends from back up because you'll need it if you do a free drinks yes. I mean it's true that it's sort of point like it it like all of the attention starts hurting your brand versus like because like we could do your brand brand brand new company it's create like you get attention but you know we knew you exist before but if you're established brand and you have a huge customer base doing free drinks really only hurts you because they're already your customers you're just like giving away revenue for the fact of them to be like yeah I like you but I come here every day. I mean I guess we kind of that we start with free drinks we moved up to the point where we're like you know drinks are $3 instead of $2 and you still the sort of point you still get the same amount of it's like really crazy granddaughter it's just because you're your customer base gets so big until like yeah I'm coming right. Right the customers that just want to see the location check it out yeah yeah band and you always have those oh on the last time I saw you was the last grand opening. This family that I still see my head that ice I mean once or twice a year because they would only show up with the grab opening is like the dollar drink and the two dollar of race. They were in the chat hey nice to see you Marie she says I'm thinking about straight through the social media post yeah super smart. Yeah get some help I would say yeah for sure doing it if you're running it solos you might find yourself a little too busy but yeah I think anything that I mean because in the coffee industry we all know the blood deals it's like oh yeah it's the it's the bread and butter of the coffee industry so people see it deals. I mean it's a little dry 15 20 miles it's pretty trippy yeah the social media post it's fun to do like a keyword like you know for a free drink have a keyword that they have to combine say. Smart. Do something. Smart. Smart. I mean that's that's actually a really good idea though so like you do a regular menu but if they say you know I saw this on social they get it for free. Exactly yeah so it's you know more hush hush it's not a big banner outside. Yeah. It can be a good way to like regulate how much you just get destroyed in the grand opening. That's a good indicator to see how many people you're targeting how many people are acting your posts and reading and paying attention. I like that let's let it work. So are there any new crazy trends you're saying in the coffee industry right now talk to them you can provide to the new owners operators. Yeah no crazy like drink trends right now I feel like everything's back on track energy drinks are picking up again. Yes I feel like they are making a comeback they're starting to get more popular. That's always been around but yeah and Reno it just like really took off as far as like trend. Like different individuals I would say within the stands for sure you got to be an open-minded person and feel like in this day and age pronouns are becoming a really big trend as like an owner and operator. That's a new one for me which is great it's awesome but yeah definitely different I changed the course a little bit in your bourbage how you walk into a stand or your messages that are going out. How have you been tracking the as far as your loyalty program goes yours I know what you we use an app right. Yeah you guys been seeing an uptick right now yeah we've been seeing a huge uptake we've been having a lot of special go out through the app but definitely a lot more people nobody asked about a free card anymore or word card or punch card. Dice technology everybody is using an app whether just before word to most people have their debit card on there and how people come by and they're like I forgot my wallet you guys are the only place I have money at like it. We have a conversation after conversation I was like why why in the coffee industry why are we the only industry in the world where we're like hey if you buy a 10 we'll get you. There's no other industry than does that but for some reason and then it's like not a paper card customer can lose so like why are we doing this thing but like those apps rewards are so there's so much better. They are yeah and hb is setting out just a lot a lot of fun ones one that we actually came up back with back in the day we would just do it off of the paper receipt but it's a great special is coming the morning before 11 a.m. And then visiting again after 2 p.m. you get $2 on so you have to visit twice but it's like a reward and we used to do it where the customer would show their receipt for the morning and then we would just give him a discount the afternoon but corporate actually got it on the app system now and so we're doing that one. That's a greater deal yeah it's a good way to get people back in and get in talking and afternoon Russians picked up. get you get mom dropping kids out all the way to school and picking up up after school or on the way to work, half work, that's a great idea. - That's a great question. - And that little note of, "Forgot your wallet, come through HB, "react your card on file." - That's just nice. - Yeah. - Oh, Mori gave us an update. She said, they only get a free drink. If they post, I'm guessing they post your store, post our case, look, yeah, that's smart too. I mean, on tracking that, so if they post on your like on your Facebook or repost, curious as to how you think about that, Mori. - I'd just show me your post when you come to-- - Yeah, we'd done that before and they had actually tag us. And so you did get a notification. And then it was back when we were a little smaller and I only had two stands. And I would, you know, be able to, which standard are you going to go to? And then I would shoot a message over there and there'd be a free card waiting for them. - Nice. - And so it was easily done back in the day when it wasn't as popular. But yeah, they could show the post at the window or they tagged you and there was a way for you to notify your team just to have it ready. - That is the one thing that I didn't love about being a small, yeah, show your post at the tag. Yeah, that's a great idea. - That's a great idea. - Absolutely, it gets your brand out on their socials. They're basically advertising for you. That's a great idea. And but I was there, there was something that's so great about when you're small, your first, you know, one to three shops where you're so flexible. And you can do just literally whatever you want. You're like, today's social media day from like one to 3 PM, come in and show us, you know, something on social media and you get $2 off. And you're so nimble that that's sort of stuff that you can't really do when you get to the 5, 10, 50, 20 locations, you've got 100,000 customers. But those types of things, I think really are what sort of survive your customer base as a new brand. And those are the types of things that customers again, I mean, we are the industry of deals where they're like, if you keep it going, you might have to, you know, graduate your processes from showing a receipt to like having an app. But with that password base, like six with you and they sort of form that forever customer, which I think is so. You can only do those like really, you know, young, flexible days in your business. So be, I guess, a boring bee in a bee. I remember we tried to do that when we weren't small anymore. And it was back to our school where it was really hard. I think to do when opening a new stand two, we've done it the last two times is, you know, you hype everybody up, you tell them a new stand's coming. Can you guess the location? And the next post is kind of like a glimpse of where it's at. And the first person that takes a selfie on this lot and gets it right, gets a free dream. And it was a riot. There was people all over town. Is this it? Is this it? Like, and they were selfieing. It was so fun and interactive. I loved that way. I like this location, for sure. That's a great idea. Worrying since you're a trailer, like if you spot me driving down the road and take a picture, look, you can freeze random stuff like that. Like if they can spot the spot, the shop, that's, that would be cool. Cause then you've got people, you know, looking out and then tagging you and they see you at a spot. Which is great if you're mulled because then you've got your customers who are basically advertising to everybody else where you are at any given time. Like, oh, I'm trying to rule over here. Hello, that's the, yeah, that's a, I highly recommend it, that'd be a fun one too. Cool. Cool, there's a great audience. What are the types of deals that you guys are around? You guys do a, at least at HBGD like a, at school, like schools out type say, and you've been to the summer. - No schools out our summer. I mean, we have a bunch of just special, like our blended drinks on the weekends right now. Our dollar off, like our need is smoothies on National Smoothie Day, we're discounted. A bunch of just like fun blended. However, you can incorporate those. We usually do additional day. So I'll look at the calendar a month in advance and just find whatever national holiday that matches us. Blueberry, you know, come get a blueberry smoothie or blueberry telling so that you'll get 25 cents off. People love it, you know, and it's, it's so minuscule to us, but it means everything to them and it's just engaging for sure. Yeah, we had just, I feel like it's basic in the summer. Super easy ones, but just engage. As much as you can, make it fun, make it lively, and people love it. - I know when I see national pizza today, I gotta go get pizza. That's a pizza today. - No, probably. - I want to have it. - It would be awesome. - 300 national days in a month. It's insane. - Oh yeah, there's a national day for everything. - Yeah. - What's your basic question? If nobody knows about it, is it really a national day? Like, national tires, she's backwards day. - Nobody goes by. - Is it really a thing? - Because it sounds like the notification that it's national pizza day. - Yeah. - Since we have more in the chat watching, what would you say when it comes to blended drinks at HB Reo, what would you say they are in the top five? Are they most ordered right now, second, most ordered, third, most ordered? - I would say from 12 o'clock on, it's the number one drink happening. - You don't worry. - Yeah, I would say, you'd be even earlier than that. As soon as it gets hot Reno, you know, 70, 80 degrees, everyone's getting nice to blend in, but typically blended. - When you guys have those really nice, you're gonna eat them machines too. - Yeah. - So, what can you use it? - Totally. - Thanks, sir. - Tapioca days today. (laughing) Tapioca day. - I actually like tapioca. That's cool. Yeah, blended drinks. I, they are the, I mean, they'll forever be the number one. The second, you have a blended drink on the menu and people get that blended milk. Are they like, all right? That's why I don't. - Yeah. - Something about that sugar. - The whipped cream. - Blend a blend of chopped chip cookie into it. - Yeah. - Well, it's really nice. You can post those on social media and they're real pretty, if you dress them up. - Yeah. - Yeah, they're great advertisers on social media. Any new opportunities for growth that you're experiencing lately, Tasha. I guess as a, as a regional manager, even, it's not like you're on your company topic. Problems with likes. Any new things you're facing, like, wow, never would have thought I would have dealt with this the year ago or what it might be. - Definitely shortages. It's like, everything, there's something. It's, and it's hard to prepare for it. So we'll find it until gone. And then you're like, wait, we're in the shortage. What is happening? Plastic right now, straws, cups are a big issue for us. For sure. And yeah, just trying to scrape by whether it be you, with our actual ramp, we're going to cash and carries or smart and finals. Trying to stay on top of it, build up a back storage. - Yep. - But that's the thing, it's like you build up this back storage and then it's not an issue anymore and then it's something else. The thing you're like, well, I have all this thinking of my storage, we'll use this up. Let's go for the problem. So it's just, you gotta be flexible. I really think everybody is aware of the issues that are going on and it's kind of become the new normal. So the customers are super awesome. If we're out of something or just, it is what it is. You know, I think that a set of everyone tries to do our very, very best. There was a customer, it was like, I've been to Starbucks last three days and they have no derriere alternatives. And like, you know, but they're not allowed to. And so it's nice that we have the flexibility to pull from whatever we need to make it happen for the customer's sake. So we boys try to absolute best to do that. So if we really don't have something, we don't have it and it's not possible for us to have it. And everybody's super aware of it and just very kind and understanding. I think that that's kind of definitely the new norm that I didn't see coming ever, but it's just great when everyone can give a little bit of grace and just handle it the best you can. I wonder if you could play off of that too. Like, hey, plastic shortage just come in, bring in your tumbler and you'll get a discount. So then you're saving plastic and then people, I'm sure, have tumblers at home. Everybody's got everything. Tums and frequents, a coffee joint has a few tumblers. - Yeah, and we get that just called normally. It's just the weirdness about COVID and germs. - It doesn't touch. - You know, so you have to like, it's everything is now, like you have to overthink every situation. I think that that's the thing. Everything now, I have to like, how is this gonna affect us? Is this gonna affect our brand? How is this gonna look? Where are we at? Could it have this issue? I feel like everything is way more thought about than just kind of going with the flow and if there's repercussions, say, apologizing and, you know, just, except moving on. I feel like you don't have that option anymore. You kind of have to think about all circumstances before doing anything. - Ben, yeah, I wouldn't say that would have never been something I would have thought about, you know, pre-2020. I remember even in the middle, when we were like, we were like, what are the rules? We don't know, they're gonna change next week. - So, like going with the flow is just didn't work. It was like, all right, next week I have to jump on the Washington State Health Department website and you have to stick out what I'm supposed to do this week. Next week I gotta do it again. It's like, couldn't ever really get to like, okay, we're just, we're still calm. - Yeah, I feel like that. - We're actually just doing our job knowing and COVID's still very much around. I mean, I still have braces that are out with it right now, which it's definitely just more, they're sick. They're out this period and it is what it is, but I'm like, when does that stop? - Ben, have you guys, have you noticed that you had to like increase your staffing more than you normally have in the past just so that you can cover like those shifts will be wore out for seven days or whatever it is? - You know, I never thought that I'd be doing this. That's a great point too, is labor reports. You're always like, no, run them thin, run it wherever we can. Now I'm kind of like, well, if somebody calls in, it'd be nice to have that body here, but we definitely have done more of like, I'm gonna sketch you until seven and in the notes, right? You know, if it's slow, chores, everything's done, you can leave it five and just letting the managers know, like, hey, it really is extra body today. Play it by ear, call 'em off if needed, but it's way easier to schedule them than to have to call 'em in. 'cause they're just going to die in any way. So definitely preparing for the worst has been on our radar a lot. - Yeah, being overstaffed. How has it been? No, it has to worry about multi-plugs. - No worry, no, it's even to existence. (laughing) How has it been hiring? Have you noticed it? Any more difficult? So someone always wasn't really out. Have you noticed it? Any more difficult or easier to find baristas? Looking to work? I know that was a huge issue up here for a while. - Oh my gosh, yeah, I mean, still my stand, I finally just went up to full hours this month. We have not been full hours in all my locations and over a year, I mean. - You've been working hard on that. You can talk to me. - We can talk to each other in your life. - You know what? - Congratulations. - So it's not huge. That means that I'm finally staffed enough to do that. But then with the COVID things coming up and like crap, are we supposed to be where we're supposed to be? So we definitely still need more people. But it's definitely become easier. I feel like people are back to wanting to work. I will say that there's another generation out there though that it's the younger crowd who we just had in there to be able to it's like, oh, I don't work weekends in the summer. - Oh. - Sorry, this is the job for you. - Oh, it's just very different. I don't think people understand or, you know, I think they're getting in the a job game later in life because they had been in COVID for two years. You know, it's 16-stather, 18 just now starting this job. They have no restrictions. And don't really know what their first job is. And so it's just kind of different. You're kind of like, actually, that's not how this works. We're a really cool company. We offer a lot of eat things. But here are demands that you have to meet torque for us. So it's great. I also have had, in this last week, I've had four rich burn employees that just reached out. They wanted to come back to the bean, which is awesome. It makes me happy because every time some be leaves, I'm like, oh, you're going to find out there. This place is pretty cool. - Yes. - You know, I let them go nicely and I always welcome them back. And here they are. They're coming back and they just made a sense. And they come through and they see how happy we are and they say, like, it's great. And they hear great things. And so it's nice to have people wanting to come back because they didn't like what was out there. - Yeah, I guess so many of those employees, I mean, that was our job. They weren't for us for like two years. And I'm like, I'm moving on to bigger veterans. I'm like, all right, we'll see you in six months. Yeah, he'll be back. But I said something so great about like your company, your company culture, if people are like, Hey, I want to go out and explore those things. Like, sure, go pour it. We'll hear anyone want to come back. And eventually they're like, you know what? This was actually one of the best jobs I add. I want to come back to you. Don't leave because everyone else out there sucks. - Really, it's an amazing thing. Something that's changed too. That's interesting. I feel like back when I was raised, I was so competitive. Like everybody wanted to move up. Everybody wanted to be a leader. Everybody wanted to do those things. It's not like that anymore. People want to eat. They want to work 20 hours. They want to request their times off and they just want to leave. Nobody actually wants to like move that. And it's a good analogy, especially going into our new location. We have our eyes out on people and how we're gonna migrate up the water here. But I'm like, I never thought a two years ago that I would be in a place having to ask somebody if they would be interested in managing. Like it was every day, checker. When's the new stand going to be open? When can I manage? Where is the sat, you know? So that is interesting in itself. You don't know if that's just the COVID time, the other generation time. I'm not really sure where that plays into it, but it's definitely a change of course. - Yeah, I mean, I think the cultural difference in the, I think I'm the mid-bellennial and you know, the Gen Z, the Eye Generous, like we know as to a lot, you know, at Roasters, but even now the 16 to 8 year olds who turned 18 after COVID, there's gonna be a huge cultural shift in how they look at employment, how they look at management, how they, that's gonna be a weird one to navigate. And it's, you know, like somebody like you, regional manager, like what are these kids you've been seeing? These sort of things. - Yeah, and so Ryan, the, you know, a general manager is very like intrigued on finding out like what motivates that. I feel like my generation, it was money. Like people wanted to make more money. Like they were willing to take on the job role because they got money and it's not money anymore. Like it's value and appreciation and time spent and like pouring into your people, which is just like a completely different dynamic than anything I ever grew up in. And it makes her an awesome culture, but it's a lot extra work and it's a lot of time and energy on management's part for sure. - Yeah, yeah, learning what they, yeah, I mean, it's, it's a whole heck of a lot easier because you just treat your employees like crap and give them a paycheck to read from weeks. And I like, I got a cheer about land employees now. - Yeah, would you say like that that's just so very nice? - I mean, that was like the, the boomer jam was like, you are a graphic, like you went to work with it. - Yeah, you got worked like a dog from like 7 a.m. to 7 p.m. You, you got your paycheck every two weeks. It's definitely shifted. I mean, you could watch the shift as Jerry should go by and now people are like, no, actually I want to care about where it works. - Totally, yeah. - On times we're living it. - Well, thanks for your input, Tasha. Those are all great things. Do you have any last sage words of wisdom for the more ease, the new coffee shop on our new operators out there and this weird sort of navigation of time that we're in? - Gosh, yeah. I think if you're really just focused on connections, like connecting with your people, whether that be your employees or whether that be your customers, if that is like the sole purpose of your industry, you can't fail. You know what I mean? Everything else, you can, you're an out. You can work around it. You kind of have to do it in this industry and fly by the seat of your pants no matter what comes. But if the connections are always there and the customers are coming, there's going to be people that love you and it keeps you going for sure. - That is a great advice. - Very good. - You want to look at wisdom. Any last words of wisdom from me? - Yeah, I've been around the people two years I should say. - Well, as everything has changed, as you guys were just talking about, it is kind of important to step state on what people, you know, this up and coming generation is into and as a cultural thing seems to be the most prominent right now, it is a nice way to invent the business around that. A lot of the businesses that are already operating are operated around the concept of you come to work and you get paid and you leave. And so they're having to reinvent it within the business. So if you are starting a business and you can kind of build it out in a more culturally oriented way that still just runs like a business, do it early. You know, and think of everything you can do to set things in place as far as it's systematic and organized. So you don't have to reinvent yourself in the long run. - Well, guys, it's been fun today, thanks more inter-stopping in, thanks to everybody who might be watching us on Replay FYI, these cute live Q&A's, they're sitting on the Facebook room, they are also in the member subscription section really bonus. It's been fun, guys. Thanks for having me. - You're all fun. Thanks, Sasha. - Bye, guys. - Thanks so much for joining us today. For those of you who are looking to become a coffee expert yourself, we offer an incredible thorough training online for opening your first coffee drive through at www.myfirstdrivethrough.coffee.