CoCo Reflections from Aaron Johnson:
- This Week’s CoCo: Be a Hero, Find a Hero
- “Be a hero” to me is what makes working with everyone at SCC great. People going the extra mile to help you out. Or you, lending a hand where and when you can. There are many great ways to be a hero, small or large, a hero is a hero. In my time at SCC, there have been so many heroes that have helped me out too many times to count. Thank you to everyone who has done me a favor or helped me out on the bar, in the cafe, or the line when I needed them. You all are what makes working alongside each other great. I encourage everyone to keep trying to find ways to be a hero to the people around you. Grab that thing they were meaning to but forgot, or you can cover a shift giving someone the time and rest they need at the time. They will remember that one time you did something to help them out tremendously. And if I’ve learned anything in the past couple of years, it’s that another hero seems to find a way to return the favor to you when you need it.
- Next Week’s CoCo: Take Risks
- Taking Risks is a hard thing to do but it can be one of the most fun things you can do! Small risks are a great way to improve your surroundings and your experience in life and at work. For example, anticipating a coffee box on a Sunday morning. By preparing all fix-ins and weighing out beans in advance, and taking that risk, we can be able to complete the order with ease and be ready for it, stress-free. If there was no coffee box ordered, not much was lost and we can continue operating as normal. Or in life we can all find ourselves taking risks that seem very stressful. For example, one of the biggest risks I take is going to new social events or trying new things. Most recently finding out that by taking a risk to finally try a new food, coleslaw at a fish fry, which I have denied and denied and never tried my whole life, is actually pretty delicious. I’ve been missing out my whole life by my own hand and unwillingness to try the coleslaw. By taking that risk, I now am likely to try every coleslaw that comes with my fish fry forever. A small thing that I would never have known, if I didn’t try. Take that risk, Find that new thing that works, or the new thing that will become part of your day to day life.
- Be a Hero, Find a Hero: Our “Be a Hero” Core Commitment Hero comes from the Shorewood cafe – Maddi Conway! Shorewood has seen an explosive growth in use of hero cards! And I think that Maddi is one of Shorewood Barista’s that has helped a ton with creating that space here! Maddi makes sure that while on floor to communicate thanks for the small things each person does on the floor as well as going out of her way to write up thoughtful hero cards that not only highlight a heroic barista, but specifies exactly what the situation was and what they did to be a hero on floor!
- Take Risks: Our “Take Risks” Core Commitment Heroes are our Shorewood team, Tech team, and all the folks helping out with our Shorewood remodel! It’s always a risk to execute a large project like this, but the outcome will be worth that risk!
- The 1st coffee we’ll be talking about is Ring of Fire. Read below for coffee information from Riley.
- Where is this coffee from?
- How long have we been working with this partner?
- Since 2014
- How long does this coffee roast for? And how does this roast affect the flavor experience?
- 10:30 – This allows us to give the coffee enough development (time after first crack) without putting it into the “medium-roast” zone.
- Why does it have this name?
- This coffee was grown in an incredibly unique geographical zone referred to as the “Ring of Fire” in Guatemala.
- Where is this coffee from?
- 6/3 Company Update: If you missed the latest Company Update, check it out here.
- New Retail Craft Focus from Latte Art to Espresso: As a Retail group, we have succeeded in CRUSHING our latte art goals effectively improving our level of #RemarkableCare. Education wants to say thank you to all of the Baristas and Coaches who have worked so hard to #NeverStopLearning about their art.
- Moving into these warmer months, we will be adjusting our focus from latte art to espresso. As we transition into a new focus, we ask that baristas continue to give the same level of care and energy to their art, continuing to #CleantheCorners that still remain, but now we want to #ThinkHard about our espresso too.
- This shift in focus will come with some more informational resources, educational encouragement, and teamwork. The expectation is for all of us to be in parameters for all three espressos 100% of the time and to have Sweet, Clean, and Juicy espresso at least 90% of the time. Stay tuned for more plans from Education for how to pull remarkable shots of espresso and how we can have fun doing this work together.
- June NSL Workshops: Teams & People is excited to have everyone join us for our next round of NSL Workshops and we want to invite each of you to spend some time preparing. Each of us has a unique perspective to share, and we want to encourage everyone to spend some time meditating on the following questions in advance of our time together.
- Reflect on a time you were judged based on your appearance? What was said/done? How did you feel? Why do you think you felt that way?
- Can you remember a time when you did or said something that was discriminatory (the act of making or showing an unfair or prejudicial distinction between people with differing characteristics, especially race, ethnicity, sexual orientation, gender, religion, age, or other personal characteristic)? Why did you say/do that? What can you do now to be more caring?
- Please come prepared to discuss your experiences to the extent that you are comfortable. Thank you!
- Cafe 1883 Syrup Pumps Reminder: Hey folks! A recent question came up about 1883 syrup. The question was “How much 1883 syrup goes into a latte?” The answer is found in the Barista Drink Recipe Guide which is in the Barista Training Manual, and the syrup amounts are as follows…
- 8oz – 1 pump
- 12oz – 2 pumps
- 16oz – 3 pumps
- 20oz – 4 pumps
- Please be sure your whole team is using these syrup amounts. Whether you’re a Coach or a Barista, please talk to your coworkers about this and make sure we’re all using the same amounts.
Wins & Shout-outs:
Email the Employee Celebration Committee (email@example.com) if you’d like to recognize or celebrate a teammate. Or if you want to make a public shout-out, email Val (firstname.lastname@example.org) to include in the next Employee Newsletter!
- 6/8 – Cameron DeJong
- 6/10 – Keegan Kasten
- 6/14 – Margot Stonyte
- 6/14 – Mitchel Kunde
- 6/16 – Jocelyn Marin
- 6/16 – Alex Plyer
- 6/19 – Angeline Garvey
- 6/25 – Rachel Shea
- 6/26 – Litzel Saavedra
- Hailey Barsch – 11 years!
- Adelie Content – 1 year!
- Noah Culbreth – 2 years!
- Meghan Gross – 3 years!
- Joelle Kenyon – 1 year!
- Sophia King – 1 year!
- Jared Lund – 1 year!
- Sadie Mason – 1 year!
- Sarah McGoveran – 1 year!
- Syd Morrison – 4 years!
- Gracie Neumann – 1 year!
- Kaylee Pikula – 1 year!
- Jes Rutherford – 3 years!
- Sydney Steinbach – 1 year!
- Joseph Steiner – 4 years!
- Debby Strauss – 4 years!
- Jennifer Hogan (Oconomowoc)
- Hannah Van Voorhis (Oconomowoc)
- Sonja Christensen (Glendale)
Employee Discount Codes:
Please don’t share these with non-employees
- 20% Employee-Only Website Coupon Code
- June: Jun22sccemp
- 40% Employee-Only Mobile App Coupon Code
- June: Jun22sccemp