Are you growing or just distracted?
Pulling Shots
This episode breaks down what actually drives growth, consistency, and profitability for coffee shop owners. If you run a café, this will challenge how you think about your menu and operations.
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Maximize profit at your farmers market
Pulling Shots
Sam and Kailee talk about the 5 years experience at farmers markets, what we've learned and what would would suggest coffee shop owners do to get started.
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First, Second, Third Wave Coffee Explained
Pulling Shots
We break down first wave, second wave, and third wave coffee—what they actually mean, where they came from, and how each wave impacts profitability, customer behavior, and coffee shop growth. We discuss whether third wave coffee is earned or chosen, why convenience often beats values, how second wave systems scale better for most owners, and what coffee shops can learn from gas stations. Plus, a bonus debate on toothbrush etiquette. This episode is for coffee shop owners, café owners, and anyone opening a coffee shop who wants to build a real business—not just an identity.
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Don't Make These Hiring Mistakes at Your Coffee Shop
Pulling Shots
In this episode of Pulling Shots Podcast, Sam and Kailee from Friedrichs Coffee break down real-world coffee shop hiring, barista hiring mistakes, and staffing problems café owners face every day. We react to controversial coffee shop hiring hot takes including: – Hiring baristas too fast – Whether barista experience actually matters – How many candidates coffee shop owners should interview – Hiring friends and family in a small business – Why coffee shop training systems matter more than resumes – Why most staffing issues start during onboarding – Why you should never hire...
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We Need to Talk About Coffee Flavor Manipulation… EP:30
Pulling Shots
Are co-fermented and infused coffees the future of specialty… or are we going too far with flavor manipulation? 🤔 In this episode of Pulling Shots, Sam and Gary dive into a Coffee Intelligence article on “coffee flavour manipulation: what’s acceptable and who decides?” and break down the hot topic from farmer to café to consumer. We talk through the four major stages of coffee flavor manipulation: Co-fermented coffees at the farm Barrel-aged / infused green coffee at the roastery Traditional flavored coffees (hazelnut, vanilla, caramel, etc.) And finally… syrups in lattes at...
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The 80/20 Rule That Will Fix Your Café Menu
Pulling Shots
What if 80% of your café’s profit is coming from just 20% of your menu? 👀 In this episode of Pulling Shots, Kailee and Sam sit down to talk menu simplicity and the 80/20 rule—using real sales data from their three shops to expose what actually sells, what just clutters the menu, and how a bloated menu hurts baristas, customers, and margins. We cover: Why vanilla and caramel lattes quietly crush all the “fun” drinks How many syrups and SKUs you really need Why blenders and “just one more special” can wreck your morning rush How to use the 80/20 rule to simplify your café menu...
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Coffeefest Orlando Recap EP:28
Pulling Shots
Trends, Takeaways & What We’re Changing in Our Cafes In this episode we’re recapping CoffeeFest Orlando – what actually mattered for café owners, what felt overhyped, and what we’re going to do differently in our own shops because of it. We talk through: The booths & brands that stood out (hello Florida Coffee Culture + functional drinks 👀) New milks & “health” products that are cool but not always realistic for a single-location shop Why location still beats social media virality for most cafés The push toward $7 average tickets and how to do it without feeling...
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Specialty Coffee Just Passed Regular Coffee—Here’s Why That Matters EP: 27
Pulling Shots
Specialty coffee just hit a new high in the U.S.—46% of coffee sold is now specialty grade—and we unpack what that really means for cafés, roasters, and everyday drinkers.
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Running a Coffee Business With Family EP: 26
Pulling Shots
Family Business: The Real Talk About Working With Your Spouse, Parents & Siblings What’s it really like to run a family business? Sam and Kailee from Friedrichs Coffee share the real behind-the-scenes of mixing marriage, parenting, and ownership in a 35-year-old family-run coffee company. From boundaries to trust, leadership to legacy—this episode dives deep into what makes family-owned businesses work (and what makes them hard). 🎙 Topics Covered How Friedrichs Coffee became a multi-generation family business Balancing marriage, parenting, and leadership at work Setting...
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How Cold Brew has changed the industry EP: 25
Pulling Shots
Gary and Sam talk there experience with cold brew over the last 9 years and how the industry has changed What you’ll learn: Light vs. dark roast for cold brew (and why light is tricky) Nitro coffee: what it did well, why costs & ice ruined it in many shops The “all-cold” future: energy drinks, cold-foam, and whether cafés even need espresso for iced menus How to start cold brew cheaply (pitcher + filter + overnight) and how we scaled with bright tanks
info_outlineIn this episode of Pulling Shots Podcast, Sam and Kailee from Friedrichs Coffee break down real-world coffee shop hiring, barista hiring mistakes, and staffing problems café owners face every day.
We react to controversial coffee shop hiring hot takes including:
– Hiring baristas too fast
– Whether barista experience actually matters
– How many candidates coffee shop owners should interview
– Hiring friends and family in a small business
– Why coffee shop training systems matter more than resumes
– Why most staffing issues start during onboarding
– Why you should never hire managers from outside your café
– Whether higher wages attract better employees
This episode is for coffee shop owners, café owners, small business owners, and barista managers who want to improve employee retention, reduce barista turnover, and build a reliable team without burning out.
If you own, manage, or are opening a coffee shop, this conversation will help you hire better, train smarter, and stop repeating the same staffing mistakes.