On managing a work/home life balance...
"You go through phases where there's slightly more time to work from home and therefore be around a lot more. Then there are periods of time where you're just not there at all - you're out and about, you're running around meeting people, looking at new sites, you're
"So it really just
"You don't get a lot of time, then it kind of settles as it becomes a day-to-day operation. There's more a structure in place, systems in place, and we have the right people in the right positions, which helps."
On the day-to-day running of the business...
"Monday tends to be in the office with my financial controller and office manager and we look at what's going on in the business across two stores, what the wholesale division is doing, where
One of the great things about meetings is that you have meetings over coffee, so
"Quite frequently I'll liaise with the director of operations and understand what's going on the coffee side, what's in season from the green side, where do we need to be to buy the best green [unroasted coffee seeds].
"In the last four or five
"And then it's business development mostly, looking at new sites, understanding why the brand should be in that area, understanding why landlords would want a Workshop in that area. So it's a whole variety of things from operations to business development and to a lesser degree, marketing as well."
On the burgeoning coffee culture…
"We differ in lots of ways. As you can see, we're not a typical coffee shop.
"We roast all the green on site, which makes us a fully established coffee company as opposed to a coffee shop company.
"A lot of what Workshop is about is what is called 'speciality coffee' and being committed to sourcing the best possible green that we can, which is gradient-specialty coffee as opposed to just coffee, which is a graded product and has to be - by definition - of a certain quality.
"We then take the product and roast it. Every coffee has a different roast profile.
"Roast profiles are designed to highlight the individual nuances in every coffee, so we're trying to highlight the most bespoke flavours in every coffee, through the roasting process and the sourcing process, that we can.
"It is a convenience product, it has caffeine in it, which is a poison, but as western
"The downside of that is that you have to be very, very good at what you do.
"I don't think you can just open a coffee shop now and just say 'oh, we sell coffee'.
"What sort of coffee are you selling? Where has it been roasted? How as it been roasted? When has it been roasted? Is it fresh? How are you extracting it? What kind of espresso technology are you using? Are you using reverse osmosis to take the hard solubles out of the water?
"All this information is becoming increasingly important in coffee, and that's where the industry is going to go.
"Is that lucrative? Is that growing?
If you enjoyed this article, sign up for a *free* BusinessesForSale.com account to receive the latest small business advice, features,