Bad coffee, poor service and other global problems New Story Coffee is solving.

Greetings Steem community!

What problem is New Story Coffee solving?

Bad coffee for starters. Bitter, disappointing experiences that claw at the back of your throat and probably burn your taste buds.

Bad coffee experiences being delivered by disengaged, joyless employees on autopilot, waiting for the end of their shift and the opportunity to go somewhere they'd rather be; young kids, students, travelers, hipsters just passing through the coffee industry on their way to a real career with real incomes and benefits.

Cafes that are barely keeping it together, run by an overworked owner who makes all the decisions in an attempt to control the business and end up with a bit of profit at the end if they're lucky; cafes that chronically underpay their staff and offer little to no training or room for growth and frequently let staff go without notice or consideration; cafes with almost no documented systems that inevitably deliver inconsistent, joyless, disappointing coffee, food and service.

How is New Story Coffee solving these problems? By valuing connection, sharing and joy. 3 simple, yet powerful themes for creating an alternative of doing business better.

Connection

By considering the health and well being of our natural ecosystems and human networks and communities in our decision making we become more connected and conscious of our surroundings and make more inclusive changes; by encouraging team members to be more connected to their own authentic desires, aspirations and purpose we can self select for more personally fulfilling and aligned work. By using consensus based decision making at work we open up key processes to all stakeholders instead of shutting them out. Collectively we can remove the divide between employee and employer by being employee owned and operated.

Sharing

By utilising open source development methodologies we can share and collaborate with other coffee specialists around the planet to help advance best practices to achieve the tastiest coffee more consistently. By sharing decision making and openly accepting feedback and suggestions in a transparent way, innovation is encouraged and supported leading to coffee being prepared and served by people who are intimately aware of the processes involved in delivering you exceptional coffee. By sharing profit with staff and even customers and suppliers, service standards directly influence peoples pay and their level of engagement; by sharing a portion of profits with other eco-social-enterprises and charities we can further support a mutually beneficial network that can come to the aid of our business in times of need, helping to maintain continuity.

Joy

Validating all the benefits of being more connected, aligned, purposeful and sharing, coffee professionals who have self selected the coffee industry as being aligned with their own interests; who are intimately involved with the selection of equipment they use and coffees they serve, the roasters, and all the way back to the farmers; who are using best practices agreed to by their colleagues, clearly documented with extensive training; coffee professionals who have a direct investment in the delivery of awesome and consistent coffee; people knowing that they are consciously reducing their impact on the planet while improving the experiences for their customers are going to experience far, far greater joy than what's generally happening in the coffee industry today. And that joy, I guarantee you, will find its way into your coffee and everything else in your experience.

Connection, sharing and joy are the 3 solutions New Story Coffee is using to solve bad coffee.

New Story Coffee was born in 2015, founder and visionary Luke Inouchi has been developing skills, experience and making a growing number of connections within the industry at the highest levels in preparation for rapid future growth. We are now accepting expressions of interest to expand the team from the steemit community. Currently active in the Byron Bay area of NSW, Australia, with growing distribution interstate to QLD and aspirations for Sydney and Melbourne soon. We may be small now, but we have a global vision. **We are particularly keen to hear from people who resonate with this vision and our values regardless of your experience or skills or even location, we just want you to feel it in your bones, a tingling up your spine, goosebumps, something in your body that says YES! I want in. If you're feeling it, get in touch. **

Looking forward to hearing from you :)

Luke Inouchi
New Story Coffee
www.newstorycoffee.com

Celebrating completion of roaster training with Anne Cooper <3
Luke back row 3rd from right.

Photo of Judging team at the 2017 QLD State Barista Championships
Luke front row 4th from right