How to move from working IN your cafe to working ON your cafe EP: 24

🚀Upgrade you coffee game➡️https://friedrichscoffee.com/ ☕️ Own a Cafe?➡️https://www.skool.com/coffee-shop-pros-7971 If your coffee shop only runs when you're on bar, you're stuck on the treadmill. In this episode of Pulling Shots, Sam and Gary share 30+ years of lessons on working on your business (systems, people, growth) versus working in it (shifts, daily ops). We cover when to step back, how to delegate without losing quality, why owner presence matters (especially at one-store stage), and practical next steps if you're burnt out and spinning your wheels. You'll learn: The "treadmill stage" and how to get off it When it's time to step back—and what to do first Why absentee ownership fails (and the exceptions) Building managers who outperform the owner Menu focus vs. bloat (and profitable "breakfast" you might be overlooking) How to use your banker & accountant as a strategic brain trust  📌 Key Takeaways How to transition from bar shifts to systems without tanking quality Owner presence vs. absentee ownership in independent cafés Delegation frameworks that build manager autonomy Avoiding menu bloat: focus, margin, and speed trade-offs Using financial partners (banker + accountant) to validate growth moves