Café Biz Hobart– Panel Discussion: Learning from success
“What I’ve learned from trying to be successful is there has to be a little magic and that comes from being in tune with every aspect of your business.” It’s good advice from Scott Clements, a professional with serious credentials in the Tasmanian cafe scene. “I’m constantly asking ‘what can we do better?’”
In 2011 Scott and David Jolly established Yellow Bernard, which quickly became a tastemaker of Hobart’s CBD with specialty coffee roasted by Melbourne’s Gridlock Coffee. Not content with this success, Scott has since opened the Shake A Leg Jr café in Moonah, which despite only being open for a few months has already drawn praise from customers and critics alike.
“I firmly believe in three things when it comes to exceeding customers’ expectations: the atmosphere created by the space they enter, a high level of customer service and the thing they leave with which in my case is damn fine coffee that leaves ‘em wanting more.”
He has a simple approach to achieving constant excellence. “You’re only as good as your last coffee, so if you’re not trying to do something about that last coffee to make it great then you or your staff making the coffee risk becoming complacent. Your staff need to have full trust in your product otherwise you’re letting them and the business down.”
