Just before we opened Kaffeine, James Hoffman, the Director of Square Mile Coffee our coffee roaster, spent a bit of time helping us get set up and providing advice here and there. I am eternally grateful for the time he spent back then, as well as the time spent since we opened in yearly reviews […]
Valuable advice from James Hoffmann (again) Read More »
When I wrote the original business plan, part of it was to write a mission statement and core values for the business. This then went into the induction manual, along with a list of standards that we all should be working towards and bullet points on how to achieve those standards. However, these were the only two places that all this
Mission Statement, core values and standards Read More »
When we first opened and had only a few customers, we worked on the process of taking the order for the coffee at the till, then passing down the docket to the baristas, (mainly Catherine), who then made it and called out the drink type. Usually she would be watching the customer anyway and knew who they were and what they had ordered. More often than
Please can we ask your name? – An Explanation Read More »
It was a normal day at Kaffeine, I’m pretty sure the sun was shining, people were happy, we were busy. I was on the floor and next to me was the legend that is Matthew. Great hospitality worker, fantastic talent. I don’t think he knew yet, but we just had a position come available on the floor.
Kaffeine Legend – Kim ‘Kimsy bro’ – Senior Barista Read More »
Buzzing, rushing, smashed, pumped. Not words to describe a night out, well of course they can be but not in this context. No, these are words to describe a busy, amazing, fun service. Ask most hospitality people who love it and they will probably be able to say that one of the things they love
The Thrill of being Busy – An Explanation Read More »
It comes from the days of working in Banqueting at places like Marylebone Cricket Club, Battersea Park, Claridges Hotel, the livery company dinners and the pre-recession huge 5000 person Christmas parties. It also comes from working in kitchens and restaurants for the past 25 years. It impressed me no end when I first saw the Claridges banqueting
The Use of Signals – An Explanation Read More »
One of the fabulous reasons (excuses?) that we have for closing over the Christmas period each year, is that we always have a refresh and a paint job over this time. ‘Are you closing over Christmas?’. ‘Yes, but we are getting the painters in’. Oh, okay, that’s a good idea, and you probably need a break too’.
The Importance of Looking Good – An Explanation Read More »
This is not a blog of complaint. Not at all. This is me just trying to give an insight into the life of a cafe/business owner. I am continually flattered by how much this happens though and how many people ask and how many people care, it is wonderful. But it also puts a kind of pressure on that I wish
Get a Hair Cut – An Explanation Read More »
When I started working in hospitality, one of the great training days you always looked forward to was wine tasting, especially in Hospitality College as a 20 year old from the outer suburbs whose taste for alcohol had mainly consisted of bogan Aussie beer and cask wine. Yay! Wine! In class! The poor lecturer, trying to teach us all
What we did one night – A Staff Training Exercise Read More »
We have updated the website, (I hope you noticed), so now we have the blog section, this one, separate to the menu section, but, if you are interested, the menu will still be down below so you can have a quick look if you are tempted. This week it’s about getting up early: Respect. When Kaffeine first
Respect to those Early Starters Read More »
