Today’s highly compliant and fast moving business environment has created some major exposures. In the past, risk was measured on the probability of natural disasters or a one-in-five-hundred possibility of a serious accident. The current focus, however, is on fines and penalties against companies breaching the law, theft or fraud by people in positions of [...]

increasing customer satisfaction. Previously we investigated loyalty systems and how a point of sale system can improve the sales process. These two areas focus on increasing revenue in your hospitality business. There will come a time where the revenue or turnover from a business has reached a certain level where you need to turn your attention to [...]

In our ever more complicated and fragmented world, we increasingly use brands as compass points to help guide us through our busy lives. Think about it for a moment: you’ve got a well-deserved Saturday night off and a partner or friend suggests the following options – Hoyts, Hogs Breath, Penfolds Grange or The Wallabies. Now [...]

The Steeping Room at ONA Coffee is a sensory concept designed to inform and educate their customers on the finer appreciation of specialty coffee. Using equipment that allows the coffee to be brewed in its purest form (meaning no milk, sugar or any other additive), the baristas take customers on a flavour journey around the [...]

A common reaction to the excessive use of disposable coffee cups is: “Why don’t we just recycle them all?” To meet the demands of liquid portability, the simple paper cup is not just made out of paper; the paper is coated with plastic to make it waterproof. Disposable paper cups are made of about 95% [...]

Have you considered the merits of producing you own baked goods from scratch, as opposed to outsourcing? The process can have an impact on your customers’ health, perception of you business – and also your bottom line … Ihad to really think about it when considering baking my own instead of outsourcing. Ultimately, I did [...]

STORY BY JACK SCHEEREN A few years ago when the Roast and Ground coffee industry told us that coffee should be drunk at 65, not 75 degrees, I don’t think anyone would have ever thought that we would one day be drinking it at 4 degrees. At ONA Coffee we are always looking for something [...]

STORY BY ANDY FREEMAN www.coffeesnobs.com.au In the last couple of years, the buzz words in the pointy-end espresso market have been ‘pressure profiling’, but what is it and how does it make espresso better? Slayer, La Marzocco, Cimbali and others are producing machines heading towards a $30,000 price tag, and all of the companies are [...]

STORY BY INSTAURATOR Managing Director – Coffee Logic International. Around the world, Australia and New Zealand are recognised as world leaders in the espresso realm – quite an achievement for two continents located roughly 12,630 kilometres from coffee’s original birth place in Ethiopia. However, this shouldn’t be all too surprising, as there are two things [...]

With building economic pressures, these days people are much more discerning about where they spend their money. Great news for bank balances … bad news for retailers.  With a lot of people scaling back their lifestyles and spending less on dining out, we need to start thinking: when a customer does walk into your café, [...]

For many, good coffee is a luxury we like to treat ourselves to on a daily basis. Founder and owner of Numero Uno Coffee Roasters, Gina Di Brita is a proud and passionate female figurehead. Numero Uno has a strong vision. Since 2003, Gina has been ticking all the right boxes when it comes to [...]