Three friends and fellow university students, Nick Underhill, Tiffany Blackmore and David Columbro, have set up a local coffee culture and opened a cafe in the former Yours and owls music venue in Wollongong.
The furniture is deliberately mismatched to create a laid back feel and there are lop-sided mirrors on the wall, timber stools, wooden crates and even a wrought-iron garden setting. Along with homemade biscuits, muffins and slices at the counter, the place is filled with artwork, relishes and jewellery, showcasing the talents of the trio’s friends from university.
If you are a small Australian food producer trying to get your name out in an overcrowded market, you are faced with a monumental task, especially if there is little available in the marketing budget.
One practical approach that is gaining favour is to partner with cafes that not only sell the products on behalf of the producers, but also include them in their menu so that customers can taste them in a meal before they buy.
The National Museum of Australia’s new cafe and extension has recently opened, taking advantage of the museum’s location on the Acton Peninsula by jutting the new section out towards Lake Burley Griffin.
At a cost of $3.1 million, architects Ashton Raggatt McDougall were commissioned to do the work, not least to clear the main hall of tables and chairs and the remnants of the old cafe and create space to show the big exhibits previously in storage in Mitchell.
Honey bees fed a sugar solution containing caffeine, which exists naturally in the nectar of coffee and citrus flowers, were three times more likely to remember a flower’s scent than those feeding on just sugar; it boosts their memory and makes them better pollinators, according to a study in the journal, Science.
“Remembering floral traits is difficult for bees to perform at fast pace as they fly from flower to flower and we have found that caffeine helps the bee remember where the flowers are,” wrote Professor Geraldine Wright.
Coffee bean poll ‘predicts’ Liberal WA election winCoffee bean poll ‘predicts’ Liberal WA election win
A Perth coffee shop invited customers to cast their unofficial vote ahead of this weekend’s State election and the Liberals have come out on top.
Local Perth identity Swedish born Maud Edmiston, known as ‘Miss Maud’ to locals due to her 17 coffee shops and restaurant, has been holding her traditional pre-election ‘taste tester’, the Miss Maud Coffee Bean Poll for 17 years.
Starting a small business in America is a very difficult challenge, but is one that Sason Azani and Franke Eghtesadi have overcome.
Together, the two entrepreneurs own Sonny’s Place, a family-style Middle Eastern restaurant in Atlanta. To find success in the industry, they offer the following advice to anyone looking to start up a restaurant:
- Get two to three years of experience in the restaurant business before attempting to start one. Study the operations of the business and work in a variety of different positions to learn as much as possible.
- Take time to choose the proper location, and research the area to make sure a restaurant would go well there. Choose a location that sees a lot of traffic, has plenty of parking, and is close to other popular businesses. Click Here To Read More
Café bars should be aesthetically pleasing with an environment that your customers find attractive and comfortable. Whether you are renovating or starting up a new café bar, the following tips will help you design it properly:
- Choose a theme that will attract your target clientele, and that goes well with the vibe of the neighbourhood. This will determine the colours, decorations and style of café furniture you will use.
- Take measurements of the floor, walls and ceiling so that you know how much space there is to work with when planning the interior. Click Here To Read More
Even during times of recession, coffee never goes out of style. Even so, running a coffee shop is still difficult, especially when trying to get one off the ground.
No one knows this better than Paul Geshos, who owns the boutique coffee chain Mecca Espresso. According to him, running a coffee shop is “largely a labour of love”, and offers the following tips for success:
1. Hospitality is still the number one thing consumers are looking for in a café. Delivering a consistent product in a timely manner while being polite is extremely important for getting repeat business.
2. High quality coffee is a must for attracting and retaining customers. For Geshos, quality means “sweetness, body, finish, balance and acidity”.
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Recent research has uncovered the ultimate brew: a tea that is made from coffee leaves.
Researchers from the Royal Botanic Gardens in Kew, South-West London, together with researchers in Montpellier, France, have discovered that the coffee leaf tea is actually healthier than both regular coffee and tea.
Coffee tea is said to have an ‘earthy’ taste, which is less bitter than tea but not quite as strong as a regular brewed coffee. Researchers hope that the new coffee tea will rival the popular types of coffee and black and green teas that most people drink now, and expect that it will be showing up very soon on café tables all over the world.
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Drawn by record prices paid by exporters, more Nepalese farmers are looking to coffee for their livelihoods.
This makes coffee exporter Bhimsen Giri optimistic, as he says the farmers near Kathmandu are currently barely even meeting 10 per cent of the demand.
“Farmers are very excited about coffee farming,” said Giri. “But most of them lack information regarding the process and benefit of coffee farming.”
The surge in demand is mainly coming from traditional tea-drinking countries like India and Pakistan, but China is also expected to become a top-five coffee consuming nation.
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