Working in hospitality was something Hazar Kayhan knew he was destined to do. Since part-owning a casual Italian restaurant in Perth with his brother and managing various cafés and restaurants, he now owns Finlay and Sons, a popular café located in the main commercial area in the inner-city suburb of Inglewood.
“I wasn’t really sure whether I should start a business or take over a business,” Hazar says. “Finlay and Sons has been a very popular café in Perth so it wasn’t a very hard decision to make.”
Upon assuming ownership of Finlay and Sons, Hazar received a bunch of flowers from Toby’s Estate coffee roasters. He got to talking with state manager Julian Young, and now the café uses the roaster’s Black Swan espresso blend as its house blend.
“It’s a fruity, rich taste with [notes of] stone fruits, honey and milk chocolate. It’s a very medium-balanced coffee and perfectly suited to go with milk,” Hazar says. “Ninety-eight per cent of the coffees [in Perth] would probably go with milk, so that sort of that blend works perfectly for us.”
The staff utilise a custom painted sea breeze blue La Marzocco KB90 espresso machine that matches the café’s distinctive takeaway door.
“We’ve got inside and outside seating,” Hazar says. “The outside tables are surrounded by a community herb garden with old wooden pallets. It’s a very old rustic but modern vibe.”
Finlay and Sons offers a refined all-day menu featuring its infamous Hashbrown Benny. Gluten-free alternatives are also available for up to 10 of its menu items.
“We have a very happy suburban workplace,” Hazar says. “We have one-on-one bonds with our regulars, and I think that’s something I really stress on my staff as well, to have that vibrant, high-energy personal connection.”
Finlay and Sons
917 Beaufort Street, Inglewood, Western Australia, 6052
Open Monday to Sunday 7:00am – 2:30pm
This article appears in the December 2022 edition of BeanScene. Subscribe HERE.
