Find out more about Presse Café’s new hole in the wall concept
It minimises input costs.
Presse Café introduced the new ‘hole in the wall’ concept where a strong turnover would be possible even with a small footprint.
The new store serves fresh vegetable and fruits salads, Presswiches, yoghurt, and Single origin coffee.
Below is a Q&A with Charlie Hachem, Operations Manager of Presse Café.
QSR Media: Tell us about your new franchisee.
Hachem: Jodie joined the Presse Café family in December 2013 from a background in finance. Jodie understood the importance of a franchise in the success of her business. She has been diligent in following the Presse Café systems and training program from the start and is now running a successful operation.
Jodie has been a great franchisee to show the adaptability of the Presse Café training program for all people willing to follow it.
QSR Media: What location?
Hachem: Presse Café Macquarie University is the brands most vibrant and progressive outlet. It’s central University location provides it with an atmosphere like no other Presse Café. The young crowd demands the latest in food trends and fast paced service, meaning it is one of Presse Café’s best proving grounds for new products.
Jodie has adapted to the Presse Café model extremely well and is loving the fast and challenging environment. One of Presse Café’s corporate Chefs has stayed on to maintain the quality the University clientele have come to expect from Presse Café.
Chef Leah is leading the kitchen team with Jodie’s sister in law, Joyce, learning the ropes fast. Joyce has no previous cooking experience and is following the Presse Café training model to one day rival her mentor.
QSR Media: What's new at Presse Cafe?
Hachem: As Presse Café cements the name in Sydney as one of the stable café brands, new menu items, specials and beverages are in the pipeline. 2014 will prove to be one of the biggest yet for the brand in Australia, as well as the one to show Presse Café as a true market leader.
Last year alone, Presse Café introduced a modern burger menu, an eating challenge and 4 flavours of frozen yoghurt. Presse Café are not only following the forefront of current trends, but have become leading innovators in the industry. Stay tuned for what is coming up this year!
QSR Media: Any other comments?
Hachem: Presse Café has been operating in Australia now for 5 years. In this time the brand has refined and altered the systems in place to perfectly compliment the Australian market place.
Presse Café’s most recent opening in Surry Hills has shown the progression to a smaller footprint (12 m2) is possible while maintaining a healthy turnover and minimising costs of labour and rent.
The new hole in the wall concept serves up fresh, salads, > PRESSWICHES <, yoghurt, fresh fruit salad & Single origin coffee. Presse café continues to show it is resilient and profitable in many different size models and demographics.
