We don’t mind a bit of competition. It’s healthy and good for you, in fact it’s good for everyone, the staff, the business and especially the customer. It could be competing to beat our own sales or coffee records, or other cafes opening nearby who copy most of the things that we do, or just […]
Competition Time – Or ‘Bring it On’ Read More »
My wife used to work on the corner of Great Titchfield and Mortimer, from about 2007 to 2009. That is how we found our location. We knew that the demographic of fashion, media, design, advertising was suitable towards our business concept, and also that we would enjoy opening and running a business with that demographic.
West Fitzrovia – It’s all happening in 2014 Read More »
You probably cannot get more of an informed point of view than Jason Atherton at the moment, and in an interview in the Caterer magazine last week, they asked him about how he manages to maintain his standards with all the openings of restaurants he has had recently. One of the answers was about the
‘When systems fail, chaos reins’ – Jason Atherton Read More »
I feel a bit silly that we have only just started doing this. Perhaps every other cafe out there does it already and we are just a bit behind. The question was raised, how many shots do we get per kilo and how do we prove it? The fact is, that question has always been
Shots Per Kilo – SPK’s – The Value in Numbers Read More »
A very good manager I worked with a long time ago taught me this. If something is wrong or broken, fix it immediately. If something needs to happen to make the work of your staff all that easier, do it as soon as possible. If you need a new piece of equipment that will improve
Get it Fixed – Why getting things sorted quickly is so important Read More »
What is one of the most important aspects of operating a food business? To be very blunt, it is most probably making sure you do not make your customers very ill (or worse) with your food. It’s quite a responsibility. It’s also to ensure that for your staff and for your customers you are operating
Food Safety – The responsibility of not making people really ill (or worse) Read More »
Two heats down now in the London Latte Art Smackdown and this week we had about 40 people crammed into Kaffeine to watch the second heat. It was a brilliant night, short, sharp and to the point. With three of the most qualified judges in industry in Andrew Tolley, Lena from Union and Glenn formerly
London Latte Art Smackdown – #smackdown13 – Round Two Read More »
Just a quick update on where we are with the Latte Art competition, as well as news on the London Christmas Party. The first heat was Tuesday just gone and two of the baristas from Curators have made it into the final, Krysty and Timothy. Congratulations to both. Next Tuesday’s competitors. Catherine and Thomas from
London Latte Art Smackdown – #smackdown13 – Round One Read More »
When I was 21 years old, I moved from an outer suburban pub to a 100 seat cocktail bar adjoining a brand new 300 seat restaurant in the inner suburbs in Melbourne. It was my first real city job. I started as a barman, and the bar manager’s name was Eddie. He admitted many years
The Art of Peripheral Vision – An Explanation Read More »
So there is a bit of talk in the industry about a new method of grinding beans for use on an espresso machine using the EK 43 grinder and in consequence of that, a few blog posts. I have seen this grinder in action at the 3FE store in Dublin recently as did two of
The EK 43 grinder debate Read More »
