What would you say is the biggest issue you have faced while running your business. Biggest issue faced: Finding, retaining, looking after and working with excellent staff, we are nothing without them. Constantly maintaining standards and continuing to be innovative. We have seen so many cafes come and go in Evandale but most do not stay open for long. We are extremely seasonal and it takes a lot of forward planning to have teams strong enough to cope with the extreme high season demands and then to still be able to provide enough employment to keep these staff through winter. A constant issue is also being able to get the balance right with regard to costings, covering all expenses, keeping margins and getting a price which is not perceived to be too expensive What do you think is the biggest change you have seen in the industry during your at Ingleside When we first started at Ingleside bread sales were stronger but over the years supermarkets have changed a lot of shopping habits as so many people are time poor and it is easier to buy everything in one place. This has been a similar scenario in Evandale with the local butcher which has now disappeared again and so it has been necessary to constantly diversify and look for other opportunities. Also the advent of social media has it’s good and bad points. It is a great way to get advertising cheaply and effectively to chosen markets but sites like Tripadvisor mean that anyone can have a voice, no matter how much actual knowledge they have which can be detrimental … or good! It can be a handy tool and we research all comments received as some are actually valuable feedback. Do you find it difficult to source fresh produce? Fortunately no. We make all our own pastries, cakes, breads, pies. Will always buy Tasmanian where possible. Our manager Merilyn is a chef and loves to include fresh, local, seasonal produce such as watercress or asparagus when in abundance.
I like to have a very happy team as that feeling comes across in all respects to customers and to all of us that work together. I believe that “communication is the key to success” and like openness and honesty and kindness to each other. This is not always easy with so many different personalities working together but it is essential. Steve is all about standards and notices every small detail with his critical and creative eye! He also chooses, purchases and displays all the gifts, Tasmanian produce and much of the art that is on display. How much involvement has the family unit had in the business. Following our move to Tasmania to be close to my family, a business decision made by my father, it was necessary for my family to move to Hobart, hence we have never had any family support. Living so far from any of our relatives has made us a terribly solid unit and we quickly worked out our strengths and weaknesses to put to use in our evolving business. In 1992 we had our first son Charles and in 1994 our second son George. Both boys have grown up entirely with the business and both worked here from age 15 and through their time at university and we have always discussed a lot of business issues with them plus they are both awesome baristas! George is now living and working in Hobart but Charles has finished his business degree in management and marketing and is still working at Ingleside. It is wonderful to be able to share the wages, banking and other aspects of the administrative side after doing it alone for so long … especially when we went home to see our family in England last year and Charles kept the office together in my absence which was a real treat! How important do you think it is to be involved with the local community, and how rewarding do you think it is personally? The best thing about the local community for me is getting to know some of our wonderful regular locals, I can often walk around the café and know the names of everyone sitting there! We sponsor many events in Evandale.
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Hospitality Review
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