Being a waiter is often dismissed as a simple job: take orders, bring food, clear tables. But anyone who’s spent time in the profession knows the reality is far more nuanced. A waiter is more than a conveyor belt between...
For many coffee enthusiasts and professionals, Kenya holds a near-mythical status. Renowned for producing vibrant, complex coffees that often embody the best of what the specialty coffee world can offer, the country's beans frequently feature on café menus at premium...
Our restaurant in Mitte's somewhat center has a rich customer base made up largely of office workers and tourists looking for something delicious for either lunch or breakfast. Our shop is a brick and mortar location that obviously doesn't move,...
On my flight from Berlin to Nairobi I couldn’t get a wink of sleep because of excitement. The complexity of Kenyan coffee and the intense, young berry flavour found in a lot of coffees here is up there with my...
A system that develops in a café that deals with a certain area of the business is a lifesaver, if absorbed, accepted, and consistently implemented by the staff. It allows for a fluid flow and reduces the static movement that stresses staff, annoys customers, and inhibits business development – both reputational and monetary.
