Author Archives: Christo

How much is a coffee in Sydney?

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Three bucks seems to be the norm for most reputable places, although break the $3.00 mark we’ll start asking questions. Gallery Cafe in Annandale have just put the price up to $3.20. Just down the road, Hopscotch cafe tried raising their price to to $3.20 only to find it killed their business, it’s back down to $3.00 now. Not to far away at Bar Sirocco you pay $2.50 for an average coffee. Round the corner Vicini do a bonza coffee for the right price – $3.oo.

The best value (price & quality) cup of coffee is served up by a Bulgarian, Australian operator at the Cockle Bay Kiosk on the City side of the Pyrmont Bridge walkway. He’ll do you up a hit for $2.20 (takeaway only). Some of his more close-fisted clients will still share a long black.

The best value (price & quality) cup of coffee is served up by a Bulgarian, Australian operator at the Cockle Bay Kiosk on the City side of the Pyrmont Bridge walkway. He’ll do you up a hit for $2.20 (takeaway only). Some of his more close-fisted clients will still share a long black.

Implementing online ordering at Scotty’s Brewhouse

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An interview on runningrestaurants.com with Scott Wise from Scotty’s Brewhouse gives insight into why and how he took his business online:

  • More orders are received online than on the phone.
  • Online ordering is easier to up-sell and its not forgotten by wait staff
  • Integrated with the POS system
  • “couple of thousand” US dollars to set up
  • %5 of each order goes to his online ordering platform provider
  • More accurate orders – reduces chance of human error
  • Perfect for the college kids (mobile internet ready)
  • Remembers orders so the second time is quicker
  • Pre-ordering (order on Sunday for Thursday when you pick the kids up after school)
  • Office administrator uses an invite to send a link around the office – each person does the order themselves. Because the job of the administrative assistant becomes easier, more likely to keep their business because of a competitive advantage.
  • Integrated with call centre so people miles away process the order online  (Eliminates labour costs). Scott mentions this didn’t work very well the people who took the orders were rude and didn’t know the menu well.
  • People are not left on hold so don’t go elsewhere.
  • How to spread the word of online… Within the four walls because the captive audience are your customers. Put up a signs. Email to all people on the DB. Some radio, no print or TV. Use the website.
  • Press releases
  • Capturing customers information in much more depth than in the past; name, email, order history, great for marketing. Scotty uses birthday and anniversary, birthday person brings friends who pay and may become repeat customers.
  • Find out geographic location of patrons. How long since they haven’t ordered, get in touch to ask why…
  • Makes reporting on customers a lot easier.
  • Helps you know who your top 50 – 100 customers are

Why should you not get into online ordering? Small operators who are not interested in growth. Those interested should understand that setup can take a long time. If you want to stay how you are then fine – if you want to try and be more successful then explore new technologies.

www.scottysbrewhouse.com or MyFace & Spacebook

The interview also mentions the great Australian restaurant chain (No, wait its American!) Outback for its super easy to use online ordering system. Though when I checked the Outback system was down.

Camarao na moranga – Prawn in a pumpkin

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Hollow out a pumpkin and fill it full of seafood broth and warm creamy cheese – undoubtedly one of the richest dishes ever to pass my lips. A spectacular looking thing; resting on your table, large soup ladle hanging off the pumpkin rim. This feast happens at a restaurant called Bate Ponto in Sambaqui, Florianopolis. We couldn’t finish the dish which may have been because of the dozen oysters and pastel de caramarao (prawn pastel) we started with.

camarao na moranga

If your’e ever in Florianopolis hunting foodie delights, get on down for a lunch by the water at Bate Ponto in Sambaqui then wash it all down with an ice cold Antartica Original. Bem geladao (really ice cold). Do it.

Envy in Summer Hill

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Envy in Summer Hill may sound like a bad romance novel, but actually, it’s a good café.

I was once a baby in Summer Hill. I haven’t lived there since I was only a few years old but I still remember being pushed in a pram down Moonbie street.

The occasion of taking my three kids to the park is sometimes an opportunity to quietly sip a takeaway long black. At least for a minute or two, and then I get to practice my beverage balancing skills while pushing the swing or kicking a soccer ball.

Scoping out the location of my last pleasant Summer Hill coffee experience a year ago I was fairly sure this particular café had changed hands since I was last in town: now called Envy.

Mista Barista

What really struck me was the stark contrast between the absolutely frenetic pace behind the counter (these people were like ninjas on speed) and the mellow conversations between the several elderly patrons sitting in the adjacent Edwardian parlour. I guess this is what a great suburban café is all about. Something for everyone.

Envy in Summer Hill by Gwendolyn May

I can’t vouch for how fine their food is (I didn’t try any), but the barista at Envy can make fine coffee. Pretty soon I was exiting with my long black in two paper cups (I’m told its because of the temperature). It’s the little things.