cafes

In our final episode of season 5, sit back and relax as each guest of our latest season tells Andrew their favourite spots and cafes in Edinburgh.

All opinions expressed are those of the individual and do not necessarily reflect those of the University of Edinburgh.

Multi Story Edinburgh has been created and produced by the Alumni Relations team at the University of Edinburgh. If you are interested in telling your story, please get in touch and let’s talk!

Artwork: 

Person Vector created by freepik: https://www.freepik.com/free-vector/podcast-landing-page-template_11599076.htm 

On Air Sign created by freepik : https://www.freepik.com/free-vector/podcast-concept-illustration_11684809.htm

Music: 

“Since When” by Mise Darling (modified). Sourced from Free Music Archive under license CC BY-SA. Available at: https://freemusicarchive.org/music/Mise/Rebel_1433/Mise_Darling_-_Rebel_-_11_Since_When_1357/ 

“Shake It!” by Jahzzar (modified). Sourced from Free Music Archive under license CC BY-SA. Available at: https://freemusicarchive.org/music/Jahzzar/Super_1222/01_Shake_It/ 

“Avientu” by Jahzzar (modified). Sourced from Free Music Archive under license CC BY-SA. Available at: https://freemusicarchive.org/music/Jahzzar/Sele/Avientu/ 

Multi Story Edinburgh is distributed and licensed CC BY-SA

Prepare to unlock the secrets of successful restaurant marketing with Aaron Young, the creative director of Cross Pizza Co. Promising a riveting conversation, we journey with Aaron as he navigates his unique shift from the non-profit sector to the unpredictable waters of the restaurant industry. We dissect the critical role of customer feedback and its impact on marketing strategies, as well as the challenges of maintaining a consistent brand image across multiple outlets. Not to be missed is Aaron’s expertise on regional messaging adjustments and the integration of franchisee needs into overarching corporate marketing strategies.

Continuing our enlightening chat with Aaron, we pivot towards the digital realm of brand loyalty. Learn how loyalty programs act as a barometer for customer engagement and the subtle art of message tailoring to draw in clientele. Aaron generously shares Cross Pizza Co.'s approach to creating a harmonious brand identity across digital and physical spaces, and their nimble response to the COVID-19 disruption. Lastly, we delve into his insights on keeping pace with marketing trends, capitalizing on a restaurant's unique strengths, and the ingenious adaptation of ideas from other brands. Be ready to gather pearls of wisdom, whether you're an ambitious restaurant entrepreneur or a passionate foodie with a business bent!

(0:00:02) - Local Restaurant Marketing Challenges
(0:10:23) - Building Brand Loyalty in Digital Age
(0:18:23) - Maximizing Marketing Impact for Restaurants

Ever wondered how to successfully navigate the trials and triumphs of the restaurant business? Join us as we explore this challenging yet rewarding industry with our special guest, Vanessa Gantos, the brilliant mind behind Provisions. Vanessa shares her profound insights on everything from sourcing quality restaurant equipment, managing unexpected malfunctions, to the ins and outs of operating a food truck. She even sheds light on the unique benefits and challenges of setting up a coffee shop within a YMCA. Vanessa's wealth of experience and strategic approach to these issues is nothing short of inspiring, providing invaluable guidance for anyone dreaming of their own culinary venture. 

Looking beyond the practical aspects of running a restaurant or coffee shop, Vanessa and our hosts delve deep into the concept of flexible business models and the importance of self-care as a business owner. Listen as Vanessa divulges how aligning your business with your lifestyle and keeping up with personal commitments and relationships outside of work can create a perfect recipe for success. It's not just about running a successful business, it's about finding happiness and fulfillment in what you do. So, tune in and learn how to run a business that not only thrives but also nourishes your soul.

(0:00:01) Challenges and Tips for Restaurant Equipment
(0:11:41) Start Coffee Shop in YMCA
(0:18:26) Flexible Business for Happiness and Success

Passing through Ballycastle, a charming seaside town on the Causeway Coast in Ireland’s northeast corner, one wouldn’t necessarily expect to find a world-class bakery serving sourdough breads and creative, beautiful pastries. But after spending time learning and traveling abroad, this is exactly what Ciara O’hArtlaighle and her husband, Dara, created when they opened Ursa Minor. Not only does Ursa Minor have fantastic breads and pastries, but it’s also a cafe, serving a really important role as a gathering space around food in a small town without many options. Inspired by sourdough and their travels around the world—New Zealand in particular—they returned home, started baking, and haven’t stopped since. 

We spoke to Ciara about bringing sourdough to Ballycastle; the importance of community cafés; the difference between the food culture in the north versus the south; sourcing Irish flour and grains; and what it’s like to be a mother and small business owner.

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.

Dyed Green is Powered by Simplecast.

Unearth the secrets behind the success of a Seattle-based restaurant tech startup, Tip Haus, as we sit down for a riveting conversation with the COO, Kirk Grogan. Expect to walk away with a deep understanding of the challenges restaurant owners face, the importance of local entrepreneurship, and the highs and lows of launching a tech startup in the throes of a global pandemic. Kirk's insights into the intricacies of tip calculation and allocation, and the imperative nature of transparency in this process, will offer a fresh perspective on the inner workings of the hospitality industry.

As we navigate this journey, you'll be introduced to the ways in which technology is revolutionizing the restaurant industry, making it more efficient and fair for both staff and customers. We'll be discussing how Tip Haus's innovative software simplifies the daunting task of tip calculation and allocation, fostering a transparent and motivational work environment. Moreover, you'll discover how this automated system can turn tips into powerful incentives, boosting your staff's income while enhancing the overall guest experience.

Finally, adopt innovative digital marketing strategies tailored to the restaurant business. Kirk will illuminate how a robust online presence can effectively engage customers and the role of social media in creating a personalized dining experience. Gain insights on how to optimize tipping and get acquainted with tools that can augment your online presence. By the end of the episode, you'll have a clear roadmap on how to successfully navigate Tip haus and leverage its benefits. Your next big leap in the restaurant industry is just a listen away!

(0:00:02) - Exploring Challenges Faced by Local Restaurants
(0:07:59) - Restaurant Tip Calculations and Transparency
(0:15:56) - Improve Tips and Incentives for Employees
(0:23:10) - Optimizing Restaurant Tipping and Marketing
(0:28:32) - Marketing and Sales for Restaurants
(0:35:26) - Learn About Tiphouse at Tiphousecom

We are welcoming Mike Ayars, owner of Turnstile Coffee in NJ, to this episode of #localbites! Mike has over a decade of experience in the specialty coffee business, and is talking to us today about some unique experiences he has had and how he runs a wholesale roastery business at the same time.

Website: https://www.turnstilecoffee.com/
Instagram: @turnstilecoffee 
Coffee Pick Up Window: https://943thepoint.com/turnstile-coffee-in-belmar-opens-takeout-window/

[00:00] Show intro 
[00:35] Welcome to Mike 
[00:50] Biggest lessons learned after a decade of specialty coffee
[01:34] Why start with specialty coffee?
[02:56] How do you survive in a world without coffee
[03:17] From a first taste of coffee to opening Turnstile
[04:45] Where Mike looked for roasting classes
[05:30] What’s the draw for roasting?
[06:54] The unique aspects of roasting and owning a cafe
[08:44] Finding good sources
[11:05] Who is over the roasting business?
[11:45] How to keep up with the trends?
[12:54] Customer education 
[16:16] What does Mike do to make Turnstile unique?
[18:55] Why do other cafes come to Turnstile for their coffee?
[20:11] Ratio of wholesale to cafe business
[21:28] What the pandemic was like: take out window edition 
[25:23] How special events can promote coffee
[28:04] The biggest challenges in 11 years of Turnstile
[30:09] #1 piece of staffing advice
[31:30] Advice for aspiring coffee shop/roastery owners
[33:47] Wrap up 

Have you ever daydreamed about owning a cafe? Maybe you've spotted one for sale and are on the fence? Today's episode is a must-listen.

Meet Matt Kenworthy, a numbers man who, along with his wife Ash, took the plunge and bought not just one but three cafes in 2019. He shares his journey from mortgage broking to owning and running the East Vic Park institution formerly known as Antz Cafes.

We dig into the nitty-gritty of rebranding to Venn Coffee, managing staff and customers, and the tough call to close one location. 

Matt also sheds light on the importance of point-of-sale data and streamlined process management in running a successful Perth cafe.

Also in this episode:

• Matt's Secret Sauce: What sets Venn apart in a crowded market.
• Coffee Focus: How Venn maintains a coffee-centric venue without a full kitchen.
• Customer Dynamics: Balancing space for all types of customers without pigeonholing the venue.
• Menu Efficiency: Why a menu of bagels and acai bowls means no chefs and an efficient food service.
• Numbers Game: Key metrics Matt keeps an eye on and how often he reviews pricing.
• Trend or Fad: Matt's approach to jumping on (or leaving alone) cafe trends.
• Roasting Reality: Why the focus is on product quality, and not just cost saving with vertical integration.
• Matt's Outrageous Daily Caffeine Consumption: Don't try this at home.

Quickfire Questions:

• What's Matt's pet peeve about customers?
• What are his thoughts on Kombucha?
• How many 18L kegs does he think Aaron could carry?
• Does he allow cyclists in the cafe with their click-clack shoes on?

Use code TOPHER15 at checkout on www.filament.coffee for 15% off delicious coffee delivered to your door.

LocalBites Rewind: Matthew Evilsizor’s Coffee Shop Design Masterclass

This 2019 episode strikes very relevant today; Phil Di Bella delves deep into a rather intriguing question: Why do we see numerous cafes and restaurants shutting their doors, even as new ones keep springing up? As we get ready for the festive season, Phil provides a comprehensive analysis of the factors at play in the hospitality sector and how it affect us, the consumers.

Main Points Addressed:
🔸 Supply and Demand: The current oversupply stems from outdated planning laws and developers pushing for more retail space, often leading to an abundance of food and beverage outlets.
🔸 Dilution Effect: More cafes with no unique selling proposition means dilution. Even if a cafe isn't popular, it still takes away business from others, leading to closures.
🔸 Consumer Behaviour: With rising expenses, consumers expecting more for less is unsustainable. Understand the actual cost behind that cup of coffee or plate of bacon and eggs.
🔸 Controllable vs. Uncontrollable Costs: Increasing costs, especially those beyond the control of cafe owners (like wages), are affecting profitability.
🔸 Understanding Developers: Many new establishments are opening because developers offer huge incentives to have operational businesses in their spaces.

Key Takeaways:

1. The oversupply problem arises from outdated planning laws and developer incentives.
2. Many cafes lack a unique selling proposition, leading to business dilution.
3. Consumer expectations need to be managed; prices reflect rising uncontrollable costs.
4. Hospitality is pivotal for Australia, providing skills to youngsters and acting as a country's backbone.
5. Compassion and understanding of the industry's challenges are essential when enjoying hospitality.

Phil passionately shares that hospitality has been a significant part of his life. This industry is not just about food and drink; it’s about experiences, skills, and the backbone of many communities. But with the current challenges, its sustainability is at risk.

When you're next sipping your coffee or savouring a meal out, take a moment to appreciate the intricacies of the industry that serves you. Understand the value, be patient, and support your local cafes and restaurants.

📢 Your Action: Next time you're in your favourite cafe or restaurant, appreciate the value they bring. Understand the costs behind their services. Share this knowledge with friends and family to ensure a sustainable future for hospitality.

💬 Share, Subscribe & Rate: If you enjoyed this episode and gained valuable insights, please share it with your friends. Don't forget to subscribe, rate, and send us your questions at our Facebook page Facebook.com/FlashCastByPDB or at ask@flashcastbypdb.com. Enjoy this episode and, as always, thank you for tuning in!

Produced by The Podcast Boss.

#HospitalityAustralia #CafeTrends #PhilDiBella #FlashCastByPDB #ConsumerInsights #HospitalityInsights

Join us for an insightful episode of #localbites as we dive into the captivating journey of Alexandra Scott within the restaurant industry for an impressive 13 years. Starting from the humble role of a server, she hustled her way up to management stardom and eventually found herself rubbing shoulders in the corporate realm. Currently, Alex is the secret sauce behind Tableside Restaurant Group's marketing wizardry.

Drawing from her front-line experience, Alex brings a fresh and distinctive twist to the world of marketing, sharing valuable lessons she's gathered along her path. Tune in to catch the exclusive scoop on her riveting ride. Tableside Restaurant Group, masters of managing multiple restaurant brands, isn't just about great food – they're all about community engagement. Alex spills the beans on some of their community-captivation strategies, with a spotlight on a game-changer: influencer partnerships. Learn how they sprinkle that influencer magic to not only draw the crowd but also shine a spotlight on their eateries.

And here's the golden question: You've got a full house after the influencer cameo, but how do you make sure they keep coming back for seconds? Alex breaks it down – turning those one-time diners into beloved regulars.Hungry for insights? Eager to discover how the restaurant game really works? Join us on this episode as we unravel the mysteries behind the scenes, learning from the best in the biz. It's all served up fresh on #localbites!

[00:00] Show intro 

[01:17] Alex and her story

[06:30] How Alex learned to keep ego out of things 

[08:03] Engaging different brands and the community

[12:14] Picking influencers to work with 
 [15:12] Measuring the success of campaigns 

[17:01] Turning one time customers into loyal ones

[18:51] Campaigns that succeeded (and the ones that didn’t)

[22:28] Marketing advice for aspiring restaurateurs

[24:29] Closing out 

Welcome to another delightful episode of #localbites! Today, we're thrilled to host Gordon Davis, the co-founder of the enchanting Whimsy Tea Company, a community-driven venture that thrives on the magic of saying "yes." Tune in as Gordon takes us on a journey through the heartwarming story of how Whimsy Tea Company blossomed from the roots of its vibrant community.

With more than 600 exquisite tea flavors to choose from, the company has danced with the challenges of a dynamic supply chain. Amidst these trials, their robust and supportive customer base has been a guiding light, allowing the team to embrace the philosophy of radical acceptance. While a mere 120 tea varieties adorn the shelves, Gordon and his team have mastered the art of aiding each customer in discovering their perfect cup of tea.

Join us as we delve into Gordon's insights on the remarkable power of community building and the transformative effects of wholeheartedly embracing the whimsical path to growth. Learn how, in the world of Whimsy Tea Company, every "yes" fosters an intricate tapestry of connection and progress, reminding us all that in unity, we find the sweetest blends of success.

[00:00] Show intro 

[01:22] Gordon Davis’ background

[01:56] Why is community important and how do you foster it?

[04:46] What is a label artist and how does it work?

[09:02] From the beginnings to 24 venues and a brick and mortar store

[11:13] Getting involved in a local group

[12:05] Why is local trending?

[14:43] Getting involved in local groups

[18:33] Why don’t corporations value community?

[21:31] The biggest challenge of 600 teas and 24 venues

[28:35] Why such a long menu?

[30:50] How do you train the team?

[34:01] One piece of advice for an aspiring tea shop owner 

In this episode of #localbites, join us as Doug Matthieux, the visionary behind Artesano, delves into his journey of venturing from an unrelated field to running two restaurants. With invaluable insights, Doug sheds light on staffing and exceptional customer service. 

The prevailing challenge of a labor shortage is met with Doug's ingenious approach: implementing double shifts to alleviate strain on employees and curbing turnover. This innovative strategy not only benefits his staff but also fortifies the foundation of his establishments. At the heart of Doug's business philosophy lies experimental thinking, a driving force behind his success. His adaptive model has proven remarkably effective, reflecting in his culinary havens. On the customer-centric front, Doug's mantra revolves around authenticity and attentive listening. He underscores the significance of genuinely connecting with patrons and valuing their feedback. 

For aspiring restaurateurs, Doug's sage advice resonates profoundly: cultivating a robust team forms the bedrock of triumph. Whether you're contemplating the leap into restaurant ownership or seeking ways to invigorate your culinary enterprise, this episode imparts indispensable wisdom. Tune in to glean from Doug's experience and glean insights that could redefine your approach to the hospitality realm.

[00:00] Show intro 

[01:18] Doug Mattieux and his background 

[02:36] Creating a kid friendly restaurant

[05:09] Figuring out how crazy idea will work 

[08:03] The beginnings of Artesano and running two restaurants at once

[10:42] The balance between family and uniqueness

[12:10] Biggest lessons learned 

[14:55] Combatting worker shortages

[20:43] Experimental thinking

[30:00] The customer side of the business

[36:56] Outro 

In this week's episodes, the Krewe is exploring the sub-culture of themed cafes! Joined by fellow Krewe member Maddy & special returning guest/friend of the podcast/Japanese theme park expert Chris Nilghe of TDR Explorer, the Krewe explores what makes a cafe a "themed cafe", what some popular cafes are, what to expect, why themed cafes are such a hit in Japan (and not so much elsewhere), & so much more! Let's go!

------ About the Krewe ------

The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, & the Krewe of Japan Youtube Channel). Until next time, enjoy!

------ More Info on Chris Nilghe & TDR Explorer  ------

TDR Explorer on YouTube

TDR Explorer on Instagram

TDR Explorer of TikTok

TDR Explorer on Twitter

In this episode, we are joined by Quentin Meloff, the Operations Manager for Aloette Go, a quick service model born from an established fine dining brand in response to the challenges brought about by the COVID-19 pandemic. Quentin sheds light on the unique set of challenges faced when transforming a renowned fine dining restaurant into a successful takeout venture.

One of the secrets behind Aloette Go's success lies in their approach to hiring and training. Emphasizing attitude and a teachable spirit, they take risks with their hires, recognizing that a solid system can turn anyone into a skilled team member.

Discover how Aloette Go prioritizes customer feedback to create an exceptional dining experience. By coming to customers first, they have built a loyal following, ensuring that the offerings resonate with the clientele. Quentin discusses how supplier innovations play a crucial role in quick service dining improvements, showcasing the restaurant's adaptability and willingness to embrace new ideas.

Tune in to gain insights into the ever-evolving restaurant industry, as Quentin Meloff shares the inspiring journey of Aloette Go and its quest to deliver quality food and service in the face of unprecedented challenges.

[00:00] Show intro 

[01:23] Aloette Go’s background 

[02:02] The differences between fine dining vs. quick service model

[05:55] How did you learn about the takeout model?

[07:29] The customer side of creating a quick service model

[10:32] Considering going from one location to two 

[12:34] Systems for the different models

[14:50] FInding the right suppliers

[16:34] The unexpected hurdles in a year and a half of Aloette Go 

[19:10] Employment at Aloette Go

[21:33] Third party delivery providers

[24:30] Advice for someone who wants to transition their business model

In this week's #localbites episode, John Pickerel, founder of Buckhorn BBQ Grill, shared his inspiring journey from farmer's markets to eight thriving brick and mortar locations. Buckhorn's success is attributed to their unique cut of meat, drawing long lines. To build loyalty, they pioneered a data-driven loyalty program ahead of Starbucks.

Consistency and predictability have been vital to Buckhorn's triumph. By offering top-notch food and service, they gained customers' trust, becoming a go-to choice. John stressed the high cost of empty chairs, reinforcing their commitment to maintaining high standards across all outlets. As a seasoned restaurateur, John's insights are invaluable for aspiring entrepreneurs. Standing out, fostering loyalty, data utilization, and consistency are key takeaways from Buckhorn BBQ Grill's remarkable journey.

In conclusion, #localbites' episode with John Pickerel is a must-listen for those seeking inspiration in the competitive food industry. John's success story motivates listeners to embrace innovation, prioritize customer relationships, and strive for excellence in their own ventures.

[00:00] Show intro

[01:23] Welcome to John: his background and restaurant

[03:57] Why tri tip and how was the menu built around it?

[05:49] From one to eight locations

[07:25] How do you get repeat customers?

[10:03] What has changed in John’s loyalty programs?

[12:42] Using data to figure out growth

[15:13] Has the process of opening new locations gotten easier?

[16:50] The biggest challenges in eight locations

[19:21] From unknown to brand awareness

[21:54] One piece of advice who is about to start building a restaurant brand

[23:31] Wrapping it up

In this heartwarming episode, we delve into the inspiring journey of Cristina Dias and Mogiana Coffee, a brand that embodies her cherished childhood memories and hospitality experiences. Growing up on her grandfather's coffee farm, Cristina's passion for coffee took root early on. After 11 years in the hospitality industry, she ventured into roasting coffee beans, starting with her family's farm and gradually expanding to source beans from farms across the globe. Quality is at the core of Cristina's mission, from bean to cup, as she walks us through the meticulous importing, roasting, and selling processes.

But Mogiana Coffee is more than just a business; it's a commitment to sustainability. Cristina passionately shares their environmentally-conscious practices, ensuring every step of the journey leaves a positive impact. She introduces us to the art of cupping, the indispensable process for coffee roasters, and sheds light on its significance in maintaining the highest standards of flavor and quality.

Not only does Mogiana Coffee roast for its own brand, but they also cater to private labels, spreading their passion for excellent coffee far and wide. Rooted in her upbringing, Cristina reveals the various environmental initiatives supported on their farms, showcasing a deep dedication to preserving the natural world.

However, the story doesn't end there—Cristina and her family actively engage in social initiatives, supporting and caring for their workers, making Mogiana Coffee not just a successful brand but also an agent of positive change. With every sip, customers become part of Cristina's journey, relishing in the fusion of her past and present, and embracing the bright future that lies ahead for Mogiana Coffee.

[01:24] What is Mogiana Coffee?

[03:23] The roles Cristina worked in before roasting coffee 

[04:25] Sources for Mogiana Coffee

[05:36] Who does Mogiana Coffee sell to?

[08:38] Setting up a chain of care 

[12:31] What does cupping mean?

[14:42] COVID throwing things off 

[16:06] Coffee roasting for selling private label 

[18:48] Sustainability from farm to cup

[23:01] Advice for someone who wants to start a private label 

Welcome to a refreshing episode of #localbites! Today, we have the pleasure of welcoming Josh Rolnick, the visionary owner of Immunity Juice Bar, where health, wellness, and creativity come together in a unique blend. Drawing inspiration from his diverse experiences in the bar industry, ranging from high-end speakeasies to cocktail bars, Josh noticed the negative effects of alcohol on people's well-being. Driven by his passion for health and wellness, he embarked on a mission to combine the vibrant world of cocktails with the goodness of fresh-pressed juices. And so, Immunity Juice Bar was born.

What sets Immunity Juice Bar apart is its innovative concept. During the afternoon and evening, it operates as a juice bar, serving refreshing and nutrient-packed concoctions. But as the sun sets, it seamlessly transitions into a cocktail bar, ensuring that patrons still get that bar experience without the alcohol. It's a place where health-conscious individuals can delight in both indulgence and vitality.

With every new drink creation, Josh has nostalgia in mind. He pays meticulous attention to the little details that make everyone smile, striving to impress even the most discerning palates. Quality is of utmost importance to Immunity Juice Bar, which is why they source all their ingredients from local suppliers within a fifty-mile radius of their store. This commitment to local sourcing not only ensures the freshest ingredients but also supports the community.

Josh's dedication to his craft is evident in the countless hours he spends perfecting his creations. Recently, he even surpassed the impressive milestone of 1,000 hours invested in his passion. It's a testament to his unwavering commitment to delivering exceptional experiences to his customers. Join us in this tantalizing episode as we delve into the world of Immunity Juice Bar. Discover how Josh's passion for health and wellness intertwines with his creative flair, resulting in a one-of-a-kind destination where delicious drinks and well-being collide. Get ready to be inspired and uplifted by the captivating story behind Immunity Juice Bar.

[00:00] Show intro 

[00:35] The inspiration for Immunity Juice Bar 

[05:04] Partnership 

[07:36] The Cheers experience but healthy 

[11:10] Strategies to create a memorable experience

[13:22] Influencing the community in a healthy way

[16:07] Locally sourcing ingredients 

[20:11] Obstacles Josh faced while trying to open 

[25:12] Finding and retaining employees 

[28:02] A word of wisdom for an aspiring entrepreneur 

[29:18] Wrapping it up 

Photographer, Effy Alexakis, and historian, Leonard Janiszewski, have in many ways become the dynamic duo of documenting the experience of the Greek diaspora both in Australia and abroad. With Effy's camera capturing moments and Leonard providing the historical context, the pair have managed to create a body of work worthy of being recognised as culturally significant. Their work includes exhibitions, books, public talks and more. The pair sit down with Tom and Nick to discuss everything from the earliest Greek migration to Australia, the gold rushes, the Milk Bars and Cafes that came to characterise the Greek experience in Australia and documenting the ghost villages and houses left behind in Greece as a result of migration.

This episode is proudly brought to you by flymenow.com.au | https://flymenow.com.au/  and Miloway Earlwood Wines | https://milowaywines.com.au/

The Greek Providore: https://thegreekprovidore.com.au/
Bay Vista: https://www.bayvista.com.au/

Email us at ouzotalk@outlook.com
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In this episode of #localbites, we speak with Gina Ratliff, Managing Director of Foxy Loxy Cafe. Gina's journey from Manhattan to Saloma led her to discover her passion for bartending and crafting cocktails. Now overseeing a cafe chain with six unique locations, Gina shares the challenges and strategies behind managing multiple cafes while maintaining their distinct identities and common thread of craft coffee. 

We explore the complexities of managing six cafes, focusing on branding and customer experience. Gina emphasizes the importance of prioritizing employee satisfaction and training, resulting in reduced turnover and a team that aligns with the cafes' values. Cross training plays a vital role in delegation and flexibility within the team. 

Gina also discusses empowering employees, fostering trust, and creating a culture of accountability across different levels of management. She provides insights into the recruitment process and measuring candidate potential. 

In conclusion, this episode offers an inside look at managing a multi-location cafe chain. Gina's expertise in building unique identities for each location provides valuable lessons for entrepreneurs in the hospitality industry. Tune in to gain insights into effective team management, employee training, and more, and learn how to cultivate a successful cafe chain without compromising individuality.

[00:00] Show intro 

[00:35] Intro to Gina at Foxy Loxy 

[01:19] Six cafes, six identities, six branding strategies 

[06:02] The challenges of managing six cafes

[09:24] Why did Gina start with the employees instead of the customers?

[11:24] Using staff training to avoid high turnover

[20:35] Cross training to delegate roles: positive and negative 

[25:22] Effective communication among the team members

[29:57] Delegating responsibility and ensuring trust through the levels

[35:16] Attracting and measuring potential employees

[39:11] The impact on the customer side 

[41:54] The best lesson Gina has learned

[43:27] Wrapping it up 

Tune in to Learn How to Convert More Customers 🫵

👉 Learn more about Tyler and Business:
➡️ https://www.threesmallscoops.com/about_us

Join us in this delightful episode of #localbites as we dive into the inspiring journey of Tyler Small, a serial entrepreneur and the proud owner of Three Small Scoops. Guided by his supportive wife and accompanied by an adorable puppy, Tyler's entrepreneurial story began when he faced a setback—losing his job during the recent tech layoffs. Undeterred, he swiftly turned to his childhood passion for making ice cream, embarking on a remarkable journey of resilience and creativity.

Tyler's path to success encountered an unexpected hurdle when he realized that Illinois' outdated food laws limited his options for selling his ice cream creations. Ever resourceful, Tyler embarked on an exploration that led him to discover an array of delectable products he could craft straight from his kitchen. This revelation gave birth to Three Small Scoops, a venture that now offers not only mouthwatering vegan ice cream—technically known as frozen desserts—but also an assortment of delicious baked goods and desserts. 

Today, Tyler shares his scrumptious creations with the local community, delighting customers at cafes, events, and markets. Moreover, he has harnessed the power of digital platforms, utilizing his website and social media channels to connect directly with ice cream enthusiasts and dessert lovers alike. From his kitchen to your doorstep, Tyler's commitment to quality and innovation shines through each delectable treat he offers.

In this episode, we'll explore Tyler's journey of perseverance, adaptability, and culinary passion. Discover how he transformed a challenging situation into an opportunity to create a business centered around his childhood love for ice cream. Tyler's story serves as an inspiration to aspiring entrepreneurs, highlighting the importance of creativity, resourcefulness, and a willingness to pivot in the face of adversity. Tune in and indulge in the tale of Three Small Scoops as Tyler shares some of the valuable lessons that he has learned along his journey. Get ready for a tantalizing episode filled with entrepreneurial insights, delicious treats, and the sweet taste of success.

[00:00] Show intro 

[00:35] Introduction to the show’s guest: Tyler Small 

[01:37] Tyler’s criteria in finding creations to sell 

[06:21] How did Tyler choose the locations to sell at?

[09:45] Hitting the ground running before perfection 

[11:02] Direct customer feedback 

[11:45] Advice for entrepreneurs who are hesitant to sell before a product is perfect

[13:59] The biggest challenge 

[15:18] What kept Tyler motivated?

[16:27] Where do you go to find reliable info about food laws?

[20:40] Higher sales at bars vs. farmer’s markets 

[24:32] Patterns in customer sales in bars vs. markets

[25:12] Overcoming fears about selling in person 

[26:58] What’s next for Three Small Scoops

[27:34] Wrapping it up