Planet Ark Environmental Foundation has discovered new ways to control coffee waste.
The not-for-profit Australian organisation conduced a six-month feasibility study into commercial viability of recycling spent (used) coffee grounds produced by cafés and coffee shops within the City of Sydney. Read more
Head Chef Andy Hearnden has taken up residency at St Ali’s South Melbourne café.
Prior to taking his position at St Ali, Andy worked at a number of Melbourne restaurant institutions, including Entrecôte in Melbourne’s CBD and Gill’s Diner. He also completed a six-year stint in England working across London’s trendiest areas such as Shoreditch and Notting Hill. The New Zealand native however, has now firmly planted his roots in Melbourne with the St Ali Family. Read more
Beverage base manufacturer Frosty Boy Australia is celebrating its 40th anniversary, with increased determination for international growth.
The Australian company specialises in producing a high quality range of powdered base products including soft serve, frozen yoghurt and beverage bases for cafes, convenience stores and quick service restaurants. Read more
Grinders Coffee has become the first Australian company to implement a new electronic colour sorting technology specifically for roasted coffee.
Sourced from Advanced Sorting Machines (ASM), a company of Sesotec in Bologna, Italy, the Vision 400-volt digital electronic colour sorting machine will work in conjunction with Grinders Coffee’s existing quality management processes to ensure that only perfectly roasted whole beans make it into each bag of Grinders Coffee beans. Read more
Espresso Mechanics has welcomed 30 of its specialist technicians from across the country to partake in the company’s annual technical training workshop at its North Melbourne head office.
Nuova Simonelli Technical Manager Marco Piccinini from Italy, Ugo Albanese of Eureka from Italy, and HGZ Rex Royal Australasian Sales Manager Benjamin Chang and HGZ Technical Manager Christoph Tibol from Switzerland made the journey to educate Espresso Mechanics staff on the company’s newest technological developments. Read more
Bar 9 specialty coffee and St Vincent de Paul Society have joined forces to establish a new social enterprise café – with a difference.
“I was looking for a way to expand upon Bar 9’s mission statement of ‘enabling life’s best work through to the community’ when an opportunity to work with St Vincent de Paul opened up,” Bar 9 Founder Ian Callahan says. “Bar 9 has supported the organisation through various events such as the Vinnies CEO Sleep Out, but this time we have a chance to make a permanent difference for some of the community’s less fortunate.” Read more
When Stella Collective’s Hana Hakim made a dash to London to attend the World Interiors Design Awards in late 2015, she boarded the plane “quietly confident” that the design of Melbourne’s The Kettle Black had a good chance of taking home an international accolade.
“The project had just been named Best Café Design at the Eat Drink Design Awards in Melbourne, and I just had this feeling it would be a long trip worthwhile – and it was,” Hana says. “Winning Best Restaurant Design – in the world – absolutely blew my mind. I’m still smiling from ear to ear.” Read more
Single Origin Roasters has launched a new training and education facility in South Brisbane.
The new facility, dubbed ’The O Post’, officially opened on 21 March. It is the coffee roaster’s first flagship venue into Queensland, with three other café operations in New South Wales, including Surry Hills, Sydney CBD, and Roast Works in Botany. Read more
Seeing the same smiling faces in a café daily is something that keeps customers coming back day after day for their morning brew.
In the last edition of BeanScene I wrote about how to find the right people through a strong recruitment and training process. This time I will be exploring how to ensure your staff continue enjoy their job, and therefore hopefully stay with your business for longer. Read more