The Compak Golden Bean has always been active in promoting the growth of multiple stores in the awards process to lift the quality of coffee service in this area. We have seen a major impact at the street level, with huge improvements in service and the quality of the roasted beans being on offer to the customer. The franchise section of The Compak Golden Bean is very competitive and we have many entries both from small and large organisations, all wanting to take this honour and get to showcase their winning businesses to the mass audience.
This year it was a real pleasure to award Frankie Shi for his dedication, his passion and skill in the franchise space. Frankie has created some amazing café businesses across Sydney. The coffee that won both Gold in Espresso and Gold in Milk Based were designed for his four stores, The Nectar Coffee House. Winning the two gold medals gave Frankie and his team the overall prize of the Franchise/Chain trophy.
Frankie, through the success of The Nectar Coffee House business, is planning a role out of this model in China in the next year, then taking it to the rest of the world as a quality based chain.
The roasting part of the business is the Tulip.Shi Specialty Coffee and it is from his incredible latte art achievements that the company gets its name. Frankie has been involved in the café business for over a decade, and his passion for coffee has flourished. The promise for Tulip.Shi is quality and consistency from seed to cup, and coffee enthusiasts cannot get enough. Frankie creates a unique blend, as well as some specialty single origin coffees available for your café, home or office. Frankie is also the Managing Director of Relish Café in Wahroonga, where Tulip.Shi Specialty Coffee was first brought to life.
In the last few years Frankie has been using the consulting skills of World Barista Champion, Sasa Sestic, using many of the quality beans brought in from ONA coffee’s green bean buying group – Project Origin.
Frankie is concentrating his efforts on roasting and putting the same passion into this side of the business as he did when he was a champion latte artist. We can now see the rewards of passion by the quality of his end product, and winning this prestigious award is a testament to a lot of hard work in business ethos by Frankie and his team.
