Nana Bambi's — Alejandro's Cafe

Sections

Section	Location	Jump
Design & Layout	Upper level overview	Open
Kitchen Stations	Rear reefer + charcoal area	Open
Menu	Seasonal farm-to-table	Open
Service Flow	Order to table	Open
Spoke Supply Chain	All 12 spokes into kitchen	Open
Coffee & Drinks	Cafe counter	Open
Daily Shift Timeline	Open to close	Open
Front of House	Service standards	Open
Staffing & JDs	Kitchen + FOH roles	Open
Food Costing	Cost control & pricing	Open
EOD Procedures	Close-down, count, recon	Open
Community Hub	Events, tours, slow food	Open

Design & Layout — Treetops Model

Darwin Reference — Treetops Restaurant, Travelodge Mirambeena

Elevated restaurant overlooking tropical pool gardens. Indoor AC dining + open terrace. Show kitchen with glass barrier — guests see chefs work. Separate prep area behind wall with pass-through opening. Food lift between floors for function service. Poolside kitchen served ground-floor bar and pool area simultaneously.

Also: Frontier Hotel Darwin, 7th floor rooftop restaurant — fine dining, full service lift to ground floor pub and function rooms.

Upper Level Layout — ~203m²

The cafe occupies the entire upper floor of the U-shape container frame. Kitchen is housed in the rear reefer container (20ft + 40ft = 18.25m wide). Dining, charcoal cook area, and viewing decks fill the clear span and overhangs.

REAR (Earth Rampart Side — Ramp Access) ┌──────────────────────────────────────────────────────────┐ │ REAR REEFER CONTAINER │ │ ┌─────────────┬──────────────┬─────────────────────────┐│ │ │ COLD STORE │ PREP AREA │ HOT KITCHEN ││ │ │ (walk-in) │ wall + pass │ (glass barrier to ││ │ │ │ through │ dining floor) ││ │ └─────────────┴──────────────┴─────────────────────────┘│ ├─────────┐ ┌───────────┤ │ LEFT │ DINING FLOOR │ RIGHT │ │ WING │ │ WING │ │ CONT. │ Tables + Seating (indoor AC) │ CONT. │ │ │ │ │ │ Coffee │ ┌────────────────────────┐ │ Service │ │ Counter │ │ CHARCOAL COOK AREA │ │ Station │ │ + Bar │ │ (open grill, visible │ │ + POS │ │ │ │ from all seating) │ │ │ │ │ └────────────────────────┘ │ │ ├─────────┘ └───────────┤ │ │ │ FRONT VIEWING DECK (Open Air) │ │ Overhang 1.5-2m — Balustrades — Views │ │ Over grass area, pond, gardens below │ │ │ └──────────────────────────────────────────────────────────┘ FRONT (Public Entry)

Key Design Principles

Show Kitchen

Glass barrier between hot kitchen and dining floor. Guests see chefs cook. Wall separates prep from cooking. Pass-through opening for plating. Same model as Treetops Darwin.

Charcoal Cook Area

Open charcoal grill in the centre of the dining space. Inasal, grilled seafood, pork belly, vegetables. Smoke and sizzle visible to every table. Ventilation hood above, open sides for airflow.

Elevated Dining

Upper deck overlooking the front gardens, pond, and surrounding landscape. Indoor AC section for comfort. Open-air terrace with balustrades around the perimeter. Breeze and views.

Two-Level Service

Ground floor: farm shop, butcher, market. Upper floor: cafe, kitchen, deck. Connected by earth ramp (rear, forklift-rated) and public stairs (front). Deliveries come up the ramp; guests come up the stairs.

Cross-reference: Container Frame Build Plan · Farm Shop (Ground Floor)

Kitchen Stations

Kitchen operates out of the rear reefer container (temperature-stable, insulated by earth rampart). Charcoal grill is separate, positioned in the open dining area. Total kitchen footprint: ~40m² enclosed + ~12m² charcoal area.

1

Cold Store

Walk-in chiller in rear 20ft reefer section. Daily produce, dairy, meat from butcher. 2-4°C. FIFO rotation. Separate raw meat shelf from produce.

2

Prep Station

Behind the wall from hot kitchen. Vegetable prep, meat portioning, sauce production, mise en place. Stainless bench, cutting boards (colour-coded), hand wash basin.

3

Hot Kitchen

Behind glass barrier. Gas burners (4-ring), stock pot station, wok burner, flat griddle. Exhaust hood. All sauces from scratch. Pass-through window to plating area.

4

Plating & Pass

Pass-through between kitchen and dining. Chef plates, calls order, FOH picks up. Heat lamps keep food hot. Order tickets on rail. Quality check before every plate leaves.

5

Charcoal Grill

Open station in dining area. Dedicated grill cook. Chicken inasal, pork belly, whole fish, grilled vegetables. Charcoal stored dry below. Ventilation hood above. Visible from every seat.

6

Wash-Up

3-compartment sink + drain board. Behind prep area. Separate from food prep. Pot wash, dish wash, sanitise. Grease trap drain. Dishwasher when volume justifies.

7

Dry Store

Rice, oil, condiments, canned goods, spices. Wire shelving off the floor. Stock rotation FIFO. Weekly inventory count. Reorder triggers on whiteboard.

8

Coffee & Drinks

Left wing container — dedicated counter. Brewed coffee, pour-over, cold brew, fresh juice (calamansi, mango, buko), dairy milk drinks. Separate POS if needed.

Prep Flow

Cold Store
Pull AM stock

Prep Station
Cut, portion, mise

Hot Kitchen
Cook to order

Pass / Grill
Plate & check

FOH Pick-Up
To table

Kitchen Rules — Non-Negotiable

Temperature: All cold items below 4°C. Hot items above 60°C. Temp log twice daily (AM open, PM pre-service).
Colour-coded boards: Red = raw meat. Blue = fish/seafood. Green = vegetables. Yellow = cooked meat. White = dairy/bread.
Hand wash: Every station change, every break return, after raw protein. No exceptions.
No packets: No pre-made sauces, no MSG packets, no powdered anything. Everything from scratch. If it needs a shortcut, change the dish.
Labelling: Every container in cold store labelled: item, date prepped, use-by. No label = throw it out.
Clean as you go: Bench wiped after every task. Floor swept every hour during service. Deep clean at close.
Tasting: Chef tastes every sauce, every soup, every batch. Two spoons — taste spoon never goes back in the pot.
Glass barrier: Guests can see. Kitchen must look professional at all times. No shouting, no chaos. Controlled, clean, focused.

Menu — Seasonal Farm-to-Table

Core rule: Everything served here comes from the farm or from known local sources. If we don't have it, we don't serve it. The menu follows the season, the harvest, and what the spokes produce. Daily specials written on the board based on what came in that morning.

Rice Meals (Silog / Ulam)

Beef tapa + garlic rice + egg (tapsilog)
Longganisa + rice + egg (longsilog)
Chicken adobo — soy, vinegar, bay leaf, peppercorn
Pork sinigang — tamarind broth, kangkong, radish
Kare-kare — oxtail, tripe, peanut sauce, bagoong
Bicol express — pork, coconut milk, chilli, shrimp paste
Laing — taro leaves, coconut cream, chilli
Pinangat — taro leaves wrapped, coconut, smoked fish

Charcoal Grill (Inihaw)

Chicken inasal — marinated, charcoal-grilled, annatto oil
Pork belly liempo — salt, pepper, calamansi, charcoal
Whole grilled fish — tilapia, bangus, or catch of the day
Grilled squid — stuffed, vinegar dip
Grilled vegetables — eggplant, corn, sweet potato
Inihaw na baboy — whole pork chop, charcoal, sawsawan

Soups & Stews

Bulalo — beef shank, bone marrow, corn, cabbage
Tinola — chicken, green papaya, chilli leaves, ginger
Sinigang na hipon — shrimp, tamarind, vegetables
Nilaga — beef, potatoes, cabbage, peppercorn
Utan bisaya — mixed vegetable soup, moringa

Seafood (from Marine spoke)

Kinilaw — raw fish, vinegar, ginger, chilli, coconut milk
Sinigang na isda — fish in sour broth
Garlic butter shrimp
Crispy fried whole fish — tilapia or bangus
Grilled octopus — when available, charcoal grill
Seafood platter — catch of the day, shared

Salads & Vegetables

Ensaladang talong — grilled eggplant, tomato, onion
Farm garden salad — whatever was picked that morning
Lato seaweed salad — vinegar, tomato, onion
Chopsuey — mixed vegetable stir-fry
Pinakbet — bitter melon, squash, eggplant, shrimp paste

Snacks & Merienda

Lumpia — fresh or fried, pork/vegetable filling
Kwek-kwek — quail eggs, orange batter, vinegar
Banana cue — saba banana, caramelised sugar
Turon — banana spring roll, jackfruit, sugar
Pan de sal + butter (from Panaderia)
Ensaymada + hot chocolate (from Panaderia)

Dairy (from Livestock spoke)

Fresh farm milk — cow, goat, or carabao (seasonal)
Tablea hot chocolate with fresh milk
Yoghurt with farm honey and fruit
Kesong puti — fresh white cheese on salads
Milk-based desserts — leche flan, pastillas

Daily Specials

Changes every day based on harvest + catch
Written on chalkboard at kitchen pass
Chef's choice — uses whatever needs to move
Reduces waste, keeps menu fresh
One soup, one grill, one rice meal minimum

Pricing Structure

Category	Range	Target Food Cost
Rice meals	P99 — P199	28-32%
Charcoal grill	P149 — P299	30-35%
Soups / stews	P129 — P249	25-30%
Seafood	P149 — P349	32-38%
Salads / veg	P69 — P129	20-25%
Snacks	P29 — P79	20-28%
Coffee / drinks	P39 — P89	15-25%

Target blended food cost: 30%. Farm-sourced ingredients are transferred at cost (not retail), giving us a massive advantage over restaurants buying at market price. If food cost hits 35%+ on any dish for two consecutive weeks, recipe review required.

Service Flow — Order to Table

Guest Seated
FOH greets

Order Taken
Docket written

Docket to Pass
Kitchen receives

Chef Calls
Station fires

Quality Check
Chef inspects

FOH Runs
Food to table

Docket System

Handwritten duplicate docket (carbon copy) — top copy to kitchen, bottom copy stays with FOH for billing
Table number, number of covers, time written, server initials
Grill items marked separately — grill cook gets verbal call + docket copy
Drinks on separate docket to coffee counter
POS entry at payment — docket number ties to POS transaction
Upgrade to KDS (kitchen display) when volume justifies — but dockets work fine for 50-80 covers

Timing Standards

Stage	Target
Greeting after seating	< 1 minute
Water served	< 2 minutes
Order taken	< 5 minutes of seating
Drinks served	< 5 minutes of order
Food served — rice meals / soups	10-15 minutes
Food served — grill items	15-20 minutes
Table cleared after plates finished	< 3 minutes
Bill presented	< 2 minutes of request

Spoke Supply Chain — Farm to Kitchen

The cafe is the hub where all 12 spokes converge. Every spoke feeds the kitchen. This is the single biggest operational advantage — ingredients arrive fresh, daily, at internal cost. No middleman, no markup, no cold chain break.

Market Butcher

Beef cuts, pork cuts, offal, bones for stock, sausages, longganisa, tapa

Regen Gardening

Daily harvest — leafy greens, herbs, eggplant, tomato, chilli, kangkong, moringa, squash

Poultry

Whole chicken, chicken pieces, eggs (free-range), quail eggs

Livestock

Fresh milk (cow/goat/buffalo), yoghurt, kesong puti, bone stock

Marine & Seafood

Catch of the day — fish, shrimp, squid, octopus, shellfish, seaweed

Panaderia

Pan de sal, ensaymada, bread rolls, pastries, dessert bases

Market

Rice, cooking oil, condiments, canned goods, specialty dry goods

Feeds & Supply

Charcoal, cleaning supplies, packaging, disposables

Nursery, Soil & Compost

Edible flowers, specialty herbs, microgreens (future)

Deliveries

Outbound — meal deliveries, catering runs, event supply

Slow Food & Training

Cooking classes, farm tour lunches, training meals, demo events

Alejandro's Cafe

THIS SPOKE — consumes from all others, the final product

Daily Requisition Process

Time	Action	Who
5:00 AM	Garden harvest delivered to kitchen cold store	Garden team
5:30 AM	Butcher delivers pre-portioned meat order (placed previous evening)	Butcher
6:00 AM	Panaderia delivers fresh bread and pastries	Bakery team
6:00 AM	Eggs collected from poultry, delivered to kitchen	Poultry team
6:30 AM	Seafood delivery (if available — depends on catch)	Marine team
6:30 AM	Fresh milk delivered from dairy (chilled)	Dairy team
7:00 AM	Chef checks all deliveries, signs off, updates daily menu board	Head Chef

Requisition rule: All spoke-to-kitchen transfers logged on internal requisition form. Item, quantity, date, spoke, received by. This feeds into food costing. No informal "just grab some from the garden" — everything tracked.

Coffee & Drinks

Dedicated counter in the left wing container. Philippine-sourced coffee — Bicol-grown if available, Benguet or Bukidnon single-origin otherwise. Simple preparation done well. Not competing with specialty coffee shops. Honest, good coffee.

Hot Drinks

Barako brewed coffee (Batangas/Cavite)
Pour-over single origin
Tablea hot chocolate + fresh farm milk
Ginger tea (salabat)
Lemongrass tea (from garden)

Cold Drinks

Cold brew coffee (12-hour steep)
Iced coffee with farm milk
Fresh calamansi juice
Fresh mango shake
Buko juice (young coconut)
Sago't gulaman
Filtered water (farm well)

Dairy Drinks (from Livestock spoke)

Fresh milk — cow, goat, or carabao
Milk coffee (cafe latte style, no machine)
Yoghurt smoothie with seasonal fruit
Hot milk with tablea (tsokolate)

Coffee SOPs

Coffee brewed fresh — never sitting more than 30 minutes. Dump and rebrew.
Cold brew prepared night before — 12 hour steep, strained, refrigerated
Clean all equipment daily — brewer, pour-over kit, cold brew vessel
Juice made to order — no pre-squeezed sitting around
Water from farm filtration system — tested monthly
Pricing simple — one size per drink, no S/M/L confusion

Daily Shift Timeline

4:30-6:00Kitchen Prep

6:00-7:00Receive + Check

7:00-10:00Breakfast Service

10-10:30Reset

10:30-14:00Lunch Service

14:00-15:00Merienda

15:00-19:00Dinner Service

19:00-20:30Close Down

Time	Activity	Who
4:30 AM	Kitchen opens. Lights, gas, equipment check. Start stocks, sauces, marinades. Rice on.	Head Chef + Prep Cook
5:00-6:00	Receive deliveries — garden, butcher, panaderia, eggs. Check quality, sign off, store.	Head Chef
6:00	Mise en place. Vegetable prep, meat portioning, sauce finish. Charcoal lit.	All kitchen
6:30	FOH morning shift arrives. Tables wiped, set. Coffee brewed. Float counted into POS. Daily menu board written.	FOH Morning
7:00	DOORS OPEN — Breakfast service. Pan de sal, silog meals, coffee, eggs.	All staff
10:00	Breakfast winds down. Quick reset — restock charcoal, check cold store, prep for lunch rush.	Kitchen
10:30	Lunch service begins. Full menu available. Grill fires high.	All staff
11:00	FOH afternoon shift arrives. Handover — covers so far, specials status, 86 list, any issues.	FOH Morning → Afternoon
13:00	FOH morning shift ends. Afternoon crew takes over fully.	FOH Afternoon
14:00	Lunch rush done. Merienda items — snacks, coffee, sweets. Kitchen preps for dinner.	Kitchen + FOH
15:00	Dinner prep. Fresh mise en place, restock grill, sauce top-up. Menu board updated if anything 86'd.	Kitchen
17:00	Dinner service picks up. Full menu + daily specials.	All staff
19:00	Last orders called. Kitchen starts close-down. Grill shut off.	Head Chef calls it
19:30	Kitchen deep clean begins. Equipment off, benches scrubbed, floors mopped, drains flushed, cold store temps logged.	Kitchen team
20:00	FOH close-down. Tables cleared, swept, set for morning. Lights down. Rubbish out. Garden waste to compost.	FOH Afternoon
20:00	EOD procedures — cash count, POS reconciliation, stock count, waste log, order for tomorrow.	Shift Manager
20:30	Premises locked. Security lights on. Done.	Shift Manager

86 list: Items that have run out are written on the 86 board at the kitchen pass. FOH checks before taking orders. No selling what we don't have.

Front of House — Service Standards

The cafe is a gathering space. Relaxed, unhurried. Staff trained in hospitality — welcoming, patient, knowledgeable about the food and the farm. Every guest should feel like they're eating at someone's home, not a restaurant.

FOH Rules

Greet everyone. Eye contact, smile, "Good morning po" / "Good afternoon po". Every single person who walks in.
Know the menu. Staff must know what's available, where it comes from, and how it's cooked. "That chicken was raised at Agrupacion farm, free-range, slaughtered this morning."
Know the farm. Guests will ask. Staff should be able to explain the spokes, the garden, the animals. This is the whole point — it's a farm restaurant.
No phone use during service. Not in the pocket, not behind the counter. Phones in the staff area.
Water first. Water on the table within 2 minutes of seating. Before menus, before anything.
Table maintenance. Clear plates when finished (don't rush — read the table). Wipe down between guests. Reset within 5 minutes.
Complaints. Listen. Apologise. Fix it. Comp if needed. Tell the chef. Log it. Never argue with a guest.
Upsell with honesty. "The sinigang is really good today, chef made it with fresh tamarind from the garden." Not "Would you like to upgrade your rice?"

Seating Capacity

Area	Covers	Notes
Indoor AC dining	24-30	6-8 tables x 4 covers, enclosed section
Front viewing deck	20-24	5-6 tables, open air, balustrade views
Side terrace	8-12	2-3 tables, quieter, garden view
Ground floor picnic area	16-20	4-5 picnic tables on grass, pond side
Total capacity	68-86	Comfortable max without rushing

Staffing & Job Descriptions

Role	Shift	Key Responsibilities	JD
Head Chef / Executive Chef	4:30 AM — 3:00 PM (split if needed)	Menu development, daily prep direction, quality control at the pass, food costing, supplier relations, kitchen team management, training	View
Second Cook	6:00 AM — 2:00 PM / 2:00 PM — close	Hot kitchen station, fires dishes on call, covers chef's station during breaks, charcoal grill backup	TBD
Prep Cook	4:30 AM — 12:30 PM	All mise en place, vegetable prep, meat portioning, sauce production, stock maintenance	TBD
Grill Cook	6:00 AM — 2:00 PM / 2:00 PM — close	Charcoal grill station, all inihaw items, charcoal management, grill cleaning	TBD
Kitchen Hand / Wash-Up	6:00 AM — 2:00 PM / 2:00 PM — close	Dish wash, pot wash, floor cleaning, rubbish, receiving deliveries, basic prep assist	TBD
FOH Morning	5:00 AM — 1:00 PM	Opening, bakery retail, breakfast/morning service, coffee station, lunch rush handover	View · DOCX
FOH Afternoon	11:00 AM — 7:00 PM	Lunch rush, afternoon trade, dinner service, close of business, POS recon, premises lockup	View · DOCX
Cashier	7:00 AM — 3:00 PM / 3:00 PM — close	POS operation, payment processing, docket reconciliation, float management, daily cash count	TBD

Minimum crew: Phase 1 launch runs with Head Chef + 1 Cook + 1 FOH + 1 Kitchen Hand = 4 people. Scale up as covers grow. Phase 1 target: 40-50 covers/day. Full crew (8 staff) when hitting 70+ covers consistently.

Food Costing & Cost Control

Costing Method

Every dish has a recipe card with ingredient costs. Ingredients sourced from farm spokes are costed at internal transfer price (production cost, not retail). External purchases costed at actual purchase price. Recipe cards reviewed monthly or when ingredient prices change.

Metric	Target	Red Flag
Blended food cost %	28-32%	> 35% for 2 weeks
Beverage cost %	15-22%	> 28%
Waste (% of purchases)	< 3%	> 5%
Covers per labour hour	4-6	< 3

Cost Control Procedures

Recipe cards: Every menu item has a costed recipe card. Ingredients, quantities, unit cost, total cost, selling price, GP%. Chef updates when recipes change.
Daily food cost calc: (Opening stock + Purchases - Closing stock) / Revenue = Actual food cost %. Done daily by shift manager.
Waste log: Every item thrown out gets logged — item, quantity, reason (expired, spoiled, over-prepped, returned). Reviewed weekly. Repeat offenders = process change.
Portion control: Scales at every station. Protein portions weighed. No guessing. Consistent plate, consistent cost.
Stock take: Full kitchen stock count weekly (every Sunday close). Compared to theoretical usage. Variance above 5% investigated.
Menu engineering: Monthly review — what sells, what doesn't, what makes money, what doesn't. Low-volume low-margin items get cut. High-volume items get featured.

Finance link: EOB Daily Report · Farm Tracker (Tab: 11-Cafe)

EOD Procedures — Close of Business

Separated procedures. Cash count, POS recon, and stock count are three separate processes done by the shift manager. They must reconcile independently before sign-off. No shortcuts, no estimates, no "she'll be right". Count it, match it, log it.

1. Cash Count

Step	Action	Detail
1.1	Clear the till	Remove all cash from POS drawer. Count notes and coins separately. Record on cash count sheet.
1.2	Count float	Separate the opening float (standard amount — P2,000). Set aside. This goes back in tomorrow.
1.3	Count takings	Remaining cash = today's cash takings. Record. Bundle notes by denomination.
1.4	Record non-cash	GCash total from GCash app. Card total from terminal batch (if applicable). Record separately.
1.5	Calculate total	Cash takings + GCash + Card = Total revenue for the day.

2. POS Reconciliation

Step	Action	Detail
2.1	Run Z-report	Print/export POS end-of-day report. Shows total sales, voids, discounts, by payment method.
2.2	Match cash to POS	POS cash total must match physical cash count from Step 1.3. Variance recorded.
2.3	Match GCash to POS	POS GCash total must match GCash app total. Variance recorded.
2.4	Check voids	Every void has a reason written. Chef or shift manager must have approved each void during service. No unexplained voids.
2.5	Check discounts	Every discount has an approval. Staff meals logged separately. Senior/PWD discounts have ID numbers recorded.
2.6	Variance action	Variance < P50: log and move on. P50-200: investigate same day. > P200: report to management immediately.

3. Stock Count

Step	Action	Detail
3.1	Cold store count	Physical count of all proteins, dairy, produce. Record on stock sheet.
3.2	Dry store count	Rice (kg remaining), oil, condiments, disposables. Record.
3.3	Drinks count	Coffee beans (g), juice fruits, cups, sugar, milk remaining. Record.
3.4	Charcoal count	Bags remaining. Note if below 2-day supply — reorder trigger.
3.5	Waste log	Record all items thrown out today. Reason for each.
3.6	Place tomorrow's order	Based on closing stock and expected covers, place requisition to spokes for morning delivery.

4. Kitchen Close-Down

#	Task
4.1	All gas off. Pilot lights off. Verify.
4.2	Grill: charcoal extinguished (water + cover), grill grates scrubbed, ash cleared
4.3	All benches scrubbed with food-safe sanitiser
4.4	Cutting boards sanitised and stood upright to dry
4.5	All food stored, labelled, in cold store. Nothing left on benches.
4.6	Cold store temps logged: chiller (2-4°C), freezer (-18°C or below)
4.7	Floors swept and mopped — kitchen, prep, wash-up, dining floor
4.8	Drains flushed. Grease trap checked (weekly deep clean, daily visual).
4.9	Rubbish removed to bins. Food waste to compost (Nursery spoke).
4.10	Lights off. Equipment off. Walk-through check. Lock up.

5. Sign-Off

Shift manager signs the EOD sheet confirming: cash counted, POS reconciled, stock counted, kitchen closed, premises secure. Sheet filed. Copy to finance weekly.

Daily Logs: Download Farm Tracker (tab: 11-Cafe) | EOB Daily Report

EOD Stock Count

End-of-day physical count for this spoke. Opening stock auto-loads from previous day's closing. Enter physical count — variance calculates automatically. Flagged items are highlighted.

Cafe as Community Hub

The cafe is more than a restaurant. It's the front door to the whole operation. Guests eat here, learn here, meet here. Farm tours start from the upper deck. Training events run in the dining space after service. Farmer meetings over coffee. Weekend cooking classes. This is where the Slow Food & Training spoke comes alive.

Farm Tours

Depart from the cafe upper deck. Guest has coffee, gets a briefing, walks the farm with a guide. Returns for lunch. The cafe is the start and finish point.

Cooking Classes

Weekend events in the charcoal cook area. Chef demonstrates, guests cook. Filipino cuisine — adobo, sinigang, inihaw. Ingredients from the farm. Integration with Slow Food spoke.

Farmer Meetings

Coffee and conversation. Local farmers welcome to use the space. Agricultural extension officers, DA reps, BFDC meetings. Build relationships. Be the community gathering point.

Training Events

Staff training runs in the cafe during non-service hours. Food safety, service standards, menu knowledge. External training providers can use the space — fee or reciprocal arrangement.

Integration: Slow Food & Training Ops · Why This Will Work