July update from Brewed

Hello, coffee lovers and valued patrons! We're excited to present the newest issue of our monthly newsletter, packed with thrilling updates, delightful news, and plenty of energizing excellence.

I've (Gareth) have started a bit of a journal about my journey into running our own restaurant, my unintentional journey into coffee and how we ended up in Mangawhai Heads, I'll keep this at the bottom of each newsletter for those who wish to read it.

Music is a big part of what we enjoy here at Brewed, and we make it a point to keep our playlists fresh. I, along with the team, listen to music every day, and to ensure a dynamic musical experience.
On regular rotation, you'll often hear Deluxe playing.
A French band formed in 2007, discovered by producer 'Chinese Man' has carved out a unique identity in the music scene. Their sound defies genre boundaries, blending elements of electro, hip-hop, funk, soul, and pop. With an unmistakable voice recognized by all, their live performances feature a plethora of instruments—Rhodes, guitar, bass, horns, and more. Their emblematic moustaches and crazy costumes make them instantly memorable, and their choreography is as eccentric as it is contagious.

Upcoming events

Have you got an upcoming event? Birthday? Work lunch? Xmas party? We can accommodate, whether its for a group of 10 or 100+, we can accommodate 40 inside, another 30 under cover, and over 80 outside in the courtyard, perfect on those beautiful sunny days.
If this is something you'd like to organise, get in touch with us at brewed.intentions@gmail.com.
Our full menu available to feed your guests, full bar menu, and if you want your favourite cocktail on for the night, we can sort it for you!

Profile on Anna Co-creator of Brewed As

Quick fire questions:
Cats or Dogs? Both.. more recently dogs

Books or Movies? Both

Snow or Sand? Snow

Favourite colour? Purple

Where are you from? Cheltenham UK

Where have you been? Europe lots of places there, Indonesia, Japan, UK, Tonga, Rarotonga, Philippines, Morocco, Australia

Where would you visit again? Japan

Favourite spice? Coriander

Favourite drink? Water & Coffee

Into the nitty gritty:

What inspired you to open a restaurant?

To be honest, It still surprises me I am here doing this. It was never a dream of mine growing up. I just went with the flow of life and took opportunities as they happened.
 

What inspired you to start working in the restaurant industry?

I finished a bachelor’s in graphic design and was feeling burnt out creatively. I wanted to travel the world and meet people while on my journey. So I lied my way into the industry, saying I had a load of prior experience. I picked it up pretty quickly, loved my first role at a tapas restaurant in Bristol, and had a blast with the people I was working with.

What were the biggest challenges you faced when starting your own restaurant?

Being a female in business has been a challenge, especially being petite. It was hard to find my voice and confidence when I was looked down upon. This has taken time to overcome, and I know I have come a long way from the early years. Gained a lot more self-confidence and understanding of my self-worth and experience.

How did you choose the concept and cuisine for your restaurant?

I went on a bit of a personal food journey at least 10 years ago. It really inspired me to eat food that fuelled my body and made me feel good. This naturally turned into our concept, having our customers leave brewed feeling better than they arrived. Southeast Asian food has been a favourite cuisine of mine for many years, and I am super excited to see this influence on our menu now. It makes sense.

What’s your favourite memory from the early days of starting the business?

Some of our events/workshops in the first year.

What were some of the unexpected obstacles you encountered as a new business owner?

Covid for sure, navigating making decisions that didn’t just affect your life but also a whole team of people.

There have been so many obstacles through this journey. But I have also had a lot of personal growth. The challenges have taught me a lot of resilience and adaptability.
 

Who has been your biggest supporter or mentor throughout your journey?

I have been lucky enough to have a lot of support through this journey. Gareth has been my number one and could not have done this without him. But also, my parents, who have helped coach us through countless situations, they have always been there for the highs and lows. We have also had help from engaging with others in the hospitality industry! It’s a huge help chatting with others in a similar situation as you and bouncing ideas off each other.

What’s the best piece of advice you’ve ever received about managing a restaurant?

Team culture is everything and is always a work in progress.

What’s the most rewarding aspect/favourite part of owning/running a restaurant?

Seeing team members grow. Meeting so many amazing people in this community and connecting with some incredible suppliers around the country who are experts in their field.

How do you balance the creative and business sides of running a restaurant?

One of the beautiful things about working for yourself is your day is always different. If you are feeling a bit more creative, I can work on a new menu layout, social media, or cabinet sweet treat. If I'm not feeling creative, I can do accounts, emails, rosters etc. That part does sound boring, but I really enjoy numbers. I guess whatever head space I am in, there is always a task I can tackle, and tend to choose when I can.

What’s a piece of advice you would give to someone considering opening their own restaurant?

Don’t do it! Haha no I do love it, but don’t expect to make a lot of money, understand work-life balance goes out the window. Make sure you absolutely love being in the industry, once it's your own it becomes your life. Also, If I was to do it over again, I would split the risk and go in partnership with a chef.

Can you share a story about a significant turning point for your business?

Covid again. It was the moment, it pulled us out of working in the business to working on the business, to give the team the hours. We were in our first year of Brewed at the time it hit and saw no sight of this happening any time soon. We have worked quite differently since.
 

What do you enjoy most about working with your partner in the restaurant business?

I get to work with my best friend. Gareth makes me laugh a lot and is also my balance. We challenge each other to continue growing.

How do you manage working with your partner in the restaurant business?

I love it, I know I am lucky that I have a partner where we work so well together and love spending time together. The biggest challenge is making sure we have time together that is not Brewed-related.

We use a task management program called “Monday” which helps us communicate with each other for work-related tasks. As an example, if I get an idea at 8pm, but we are both switched off for the night, I can load it on Monday and he will see the task the following day without me nagging him and bringing him back into work mode late at night.

What’s the most important lesson you’ve learned as a business owner?

Your integrity is the most important. Have empathy and be kind.
 

If you could invite any three people, dead or alive, to dine at our restaurant, who would they be

and why?

My brother, he lives in Luxembourg with his wife and my beautiful nephews and hasn’t had the chance as my nephews are all young.

Ben Harper, he was my first artist crush. Still love his music and would love to meet him.

Bill Withers!

What’s your favourite dish on Brewed’s menu and why?

I have 2. The Pho. It's my all-time favourite dish in the world and I am still In a little disbelief that it's on our menu and enjoyed by so many. Also the omelette. I always feel so satisfied and energized after.
 

If you weren’t running a restaurant, what do you think you’d be doing?

I am still not too sure. a big break would be the first thing. I have a dream of traveling NZ for a year in a van, being a bit of a Nomad, with no schedule. Then the rest of the world.

I have thought about doing some study into Naturopathy or even Interior design. But would need a bit of space to figure that one out.
 

What’s your favourite thing to do when you’re not at the restaurant?

Being at the beach, walking my dogs, and being on my bike. I find getting out for a daily ride or walk helps with my mental well-being and managing my busy mind.

How do you unwind and relax after a busy day at the restaurant?

Depends what time.. if I get to finish late afternoon, its getting my dogs out for a walk. If it’s a bit later, cooking dinner is always a relaxing finish. If its late at night, it is falling onto the couch and switching off from the world.

If you could only eat one type of cuisine for the rest of your life, what would it be and why?

Vietnamese. I love the flavours and freshness of the food.

Can you share a little-known fact about yourself that might surprise our customers?

I have a huge love for snowboarding. I also value my own time a lot.
 

What’s your favourite tool or resource that helps you manage the restaurant effectively?

“Monday” I am a huge list writer. It helps clear my brain and set tasks for the following day with out having to run them through my head all night. It's such a fantastic task management program.

What’s your favourite meal to cook at home on a day off?

Chicken bone broth.. it gets me through the winter months, the process has a few stages, and the result is always slightly different. I love making this when I know someone needs some hearty goodness.

What’s your favourite kitchen gadget or tool you can’t live without?

Robot Coupe food processer. It was game-changing when we got one when I was doing all the raw slices.

Gareth's journey into coffee. Chapter two

After completing my studies at UCOL with a Certificate in Cafe Operations, I eagerly awaited the moment of graduation, anticipating the recognition of my hard work and dedication. However, on that day, I was disappointed to learn that the certificate couldn't be issued due to a technicality. Despite my efforts during the placement at the local cafe, where I gained valuable real-world experience, the cafe owner failed to submit the required documentation on time.

The realization that I wouldn't receive the formal qualification hit hard. It was frustrating to know that, despite my skills and commitment, I would not be officially recognized as a qualified barista. The option to resubmit the workbook was there, but it came at a steep cost that I couldn't afford at the time.

I moved to Australia where I was able to gain some hospitality units through Gloria Jeans (coffee franchise), they were really supportive to upskilling the team, I can't say the same about the local mall cop, he would come in every day, same time, I was visibly excited about making coffees and learning latte art, after proudly presenting what I believed to be a flawless rosetta, I eagerly awaited the officer's reaction. He looked me dead in the eyes while he shook chocolate powder all over his coffee. It was a stark reminder that not everyone appreciates or supports one's passion.

Over the months, I managed to get a smile from the officer, a small victory in the realm of customer interaction. Witnessing the transformation of customers, from arriving with burdens to departing with smiles, and sometimes catches you off guard, one day a customer must think in their head "Actually, I do like this place" and from then on, they are super engaging and chatty. Awesome.

Side note:

As a barista working in a bustling kiosk, it's easy to feel like just another face in the crowd, particularly in a busy office area where coffee orders are swiftly pumped out.

One thing that always catches me off guard is when a familiar face suddenly disappears without a trace. Did they move away? Did something happen to them? The uncertainty can be unsettling, especially after building a rapport over numerous coffee runs.

Then, out of the blue, they stroll back in, acting as if nothing happened. It's a humorous reminder of my role as the person they grab coffee from in the morning. While it's not their responsibility to inform me of their absences, a heads-up would certainly ease the mystery and speculation. Yet, in the end, it's all part of the daily rhythm of cafe life – fleeting connections and unexpected reunions amidst the aroma of freshly brewed coffee.

A year later, I found myself in an advisory role for a retired lawyer and his accountant wife, who were embarking on their dream of owning a beachfront coffee shop. Initially, the scope of my responsibilities puzzled me, as I wasn't granted control over ordering or day-to-day operations. It soon became apparent that my role primarily revolved around setting up the barista area and training new staff to be self-sufficient.

While I appreciated the opportunity, it was challenging to witness some operational shortcomings. Showing up on Saturday mornings to find insufficient supplies or a lack of front-of-house staff to manage the register proved frustrating. Despite my efforts to streamline processes and ensure smooth operations, it was evident these guys didn't know what they were doing, or want to listen to any advice, especially not from a 23 year old.

I approached the owner outside and asked:

"What sets your cafe apart from all the others along this bustling promenade?, why should anyone come here instead of there?"

His response was a blank stare.

"If you can't confidently answer that question, you might be in the wrong business," I remarked.

His reaction was swift – he fired me on the spot. It was a stark reminder of the harsh realities of the industry. Sadly, the cafe shut its doors less than six months later.

Instances like these contribute to the high failure rates of new hospitality ventures, which exceed 60% within the first 18 months. It's a common scenario: someone observes the apparent enjoyment of making coffee, engaging with locals, and being part of a vibrant community hub, and thinks, "I could do that." However, they often underestimate the immense dedication and countless hours required to sustain such a business.

To be continued....