In planning the design of Kaffeine, we were, some may say…particular. I had a long, long list of what we did like and what we did not like. The architects we employed also had some very strong and great ideas. They suggested the bench style service, the espresso machine being at the back end and were adamant […]
Wouldn’t it be amazing if Pret really did come in and…. Read More »
Seventh overall in the U.K., at 21 years old and in your first barista competition against one of the toughest and most experienced fields ever assembled. That is a very, very good result, something that I am very proud of as are all the staff who work here and have helped Shaun along in his
UKBC 2013 – (the results) 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 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 »
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 »
Okay, so you want to open a cafe? Excellent. Is it because you love making coffee, or love making food, or love serving customers? Is it because you want to be your own boss? Is it because you think it’s a great way to make loads of money and a great sexy lifestyle? Well here is a tip. You
DIY – Running a Coffee shop is not just about making coffee – An explanation Read More »
Are you considering opening your own cafe? Do you know anything about the ‘licences to trade’ in the UK and the restrictions these place on a business. Have you ever wondered about the difference between a cafe and a shop or a restaurant or a pub or a showroom? Basically it is this, or at
A1 or A3 licence – An Explanation Read More »
So, this is not a gripe, well perhaps it’s a little one, it’s more of a request, to the owners who employ, the managers who manage and all-importantly, the staff who work in any part (but mainly cafes) of the hospitality industry where tables need to be cleared. Personally for me, working in the hospitality industry
Clearing Tables – It’s a part of your job – An Explanation Read More »
An insight into a day as a barista at Kaffeine Writing about a day in the life of a barista at Kaffeine is really quite challenging because, luckily, no two days are the same and anything can change in ways you cannot predict. But here is a very good overview. I wake at 5:30 am
A day in the life of a barista – James Broadhurst – Lead Barista Kaffeine Read More »
Our lead barista James, who has just left to return to Australia, went to one of the best restaurants in the UK as a leaving gift to himself and his fiancée. Now, James is one of the best baristas and in fact one of the best hospitality people I have ever met. He has very, very high standards
