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  • Pages
  • Editions
01 The Archive Menu
02 Cover (July-Aug 20)
03 Introduction (July-Aug 20)
04 The Future for Cafes (July-Aug 20)
05 Operating Your Cafe Safely (July-Aug 20)
06 Coffee Menu Reset (July-Aug 20)
07 Summer To Go (July-Aug 20)
08 Health & Wellbeing (July-Aug 20)
09 Ethical Consumerism (July-Aug 20)
10 Marketing (July-Aug 20)
11 And Finally (July-Aug 20)
12 Get in touch (July-Aug 20)
13 Home (Sept-Oct 20)
14 Introduction (Sept-Oct 20)
15 Attracting customers in a socially distanced world (Sept-Oct 20)
16 How to make safe but sustainable cup choices (Sept-Oct 20)
17 Brazil: A Tale of Two Worlds (Sept-Oct 20)
18 How much does your water quality affect your hot drinks? (Sept-Oct 20)
19 Tea in a Global Pandemic (Sept-Oct 20)
20 Customer Q&A: Coffee at the Wilsons, Blanefield (Sept-Oct 20)
21 Autumn Drinks Recipes (Sept-Oct 20)
22 Get in touch (Sept-Oct 20)
23 HOME (Nov-Dec 20)
24 WELCOME ON BOARD LA MARZOCCO (Nov-Dec 20)
25 BARING FRUIT: THE UNDRESSING OF A COFFEE CHERRY (Nov-Dec 20)
26 RWRD: BUILDING DIGITAL LOYALTY (Nov-Dec 20)
27 TRENDS IN FOOD & BEVERAGE (Nov-Dec 20)
28 WINTER DRINKS HOW-TO-VIDEOS (Nov-Dec 20)
29 XMAS PACKAGING INSPIRATION (Nov-Dec 20)
30 CUSTOMER Q&A (Nov-Dec 20)
31 Get in touch (Nov-Dec 20)
32 HOME (Jan-Feb 21)
33 WELCOME (Jan-Feb 21)
34 DRINKS MENU INSIGHTS 2021 (Jan-Feb 21)
35 CUSTOMER SPOTLIGHT: KAYA (Jan-Feb 21)
36 SUPPLIER Q&A KEEPCUP (Jan-Feb 21)
37 THE SMELL OF SUCCESS (Jan-Feb 21)
38 TAKEAWAY TOP TIPS (Jan-Feb 21)
39 DIARY DATES 2021 (Jan-Feb 21)
40 GET IN TOUCH (Jan-Feb 21)
41 HOME (Mar-Apr 21)
42 WELCOME (Mar-Apr 21)
43 INDUSTRY INSIGHTS 2021 (Mar-Apr 21)
44 Menu Board & POS Trends (Mar-Apr 21)
45 E-LEARNING (Mar-Apr 21)
46 SENSORY SESSIONS (Mar-Apr 21)
47 FAIRTRADE (Mar-Apr 21)
48 ISLANDS CHOCOLATE (Mar-Apr 21)
49 GREEN COFFEE (Mar-Apr 21)
50 GET IN TOUCH (Mar-Apr 21)
51 HOME (May-June 21)
52 WELCOME (May-June 21)
53 VOYEURISM OF THE NEW (May-June 21)
54 SIX SUMMER DRINKS (May-June 21)
55 SPOTLIGHT ON COLD BREW (May-June 21)
56 ABSOLUTE ROASTERS (May-June 21)
57 ART OF AWESOME (May-June 21)
58 SOCIAL MEDIA ANALYTICS (May-June 21)
59 SUSTAINABILITY (May-June 21)
60 GET IN TOUCH (May-June 21)
61 HOME (Oct 21)
62 WELCOME (Oct 21)
63 AWARD (Oct 21)
64 SMILE (Oct 21)
65 RECIPES (Oct 21)
66 CONTAINER CAFES (Oct 21)
67 SOCIAL MEDIA CONTENT TIPS (Oct 21)
68 MENU BUILDER (Oct 21)
69 GET IN TOUCH (Oct 21)
70 HOME (Jan-Feb 22)
71 WELCOME (Jan-Feb 22)
72 AWARD WINNERS (Jan-Feb 22)
73 VEGANUARY (Jan-Feb 22)
74 TOP 5 THIS SEASON (Jan-Feb 22)
75 SOCIAL MEDIA PLANNING (Jan-Feb 22)
76 COP26 (Jan-Feb 22)
77 GET IN TOUCH (Jan-Feb 22)
78 COVER (Mar-Apr 22)
79 WELCOME (Mar-Apr 22)
80 RAINFOREST (Mar-Apr 22)
81 ALLEGRA ROUND UP (Mar-Apr 22)
82 FT FORTNIGHT (Mar-Apr 22)
83 SOUND OF FLAVOUR (Mar-Apr 22)
84 WEBSITE TIPS (Mar-Apr 22)
85 CALORIES (Mar-Apr 22)
86 GET IN TOUCH (Mar-Apr 22)
87 HOME (May-June 22)
88 WELCOME (May-June 22)
89 TEA GARDENS (May-June 22)
90 CUSTOMERS IN UNUSUAL PLACES (May-June 22)
91 ROASTERY FUN FACTS (May-June 22)
92 5 DESIGN TRENDS (May-June 22)
93 DEFINING ARTISANAL (May-June 22)
94 GET IN TOUCH (May-June 22)
95 HOME (Sept-Oct 22)
96 WELCOME (Sept-Oct 22)
97 JOHN MUIR AWARD (Sept-Oct 22)
98 CAFES AND THE COST OF LIVING (Sept-Oct 22)
99 ANNUAL PRODUCER SURVEY (Sept-Oct 22)
100 THE COFFEE FUELING THE NHS (Sept-Oct 22)
101 RECYCLING WEEK (Sept-Oct 22)
102 GOING AGAINST THE DESIGN GRAIN (Sept-Oct 22)
103 GET IN TOUCH (Sept-Oct 22)
104 HOME (sustainability nov dec 22)
105 WELCOME
106 NET ZERO
107 SOL Y CAFE
108 25 YEARS OF FAIRTRADE (copy)
109 LET DESIGN LEAF THE PAGE (copy)

Customer Interview: Café Depeche

Humphrey Porter and his team have traded throughout COVID-19. This is their story.

Café Depeche Cork


After spending ten years working for HMV Music stores, Humphrey Porter opened the first Café Depeche in 2003 in Cork, where they were one of just two cafes at the time. From the start, Humphrey’s mission was clear: to be an artisan café selling only high-quality products, many of which unique to them. And of course, he would name the cafe after one of the best bands in the world, playing their music non-stop.

Using Matthew Algie’s Anza blend, Café Depeche became the first café in Ireland to offer flat whites and a range of mochas. They soon expanded around Cork with a number of Cafe Depeche outlets and spin-offs. In 2008 a staff member from New Zealand, Trinette Flawn, brought new ideas from the hugely successful New Zealand Cafe scene. Café Depeche became more specialist and this led to the opening of Mode Chocolate Boutique, which continues to produce high quality patisserie and chocolate for Cafe Depeche today.

Humphrey has managed to keep Café Depeche trading throughout COVID-19. Not only that, he is now nearing the launch of a new food emporium. How has it all been possible?

01.

How have you managed to trade during lockdown? Twelve years ago, we installed open windows next to the counter in one of our cafes after the business was destroyed by flooding. These have proved invaluable in serving coffee safely throughout the pandemic.

This Cafe is also next to the Mercy University hospital in Cork City, which was a specialist COVID-19 Facility and our biggest customer. With the support of Liam Stones and Sean McCormack from Mathew Algie we have had a continuous supply of the products we need.

02.

Where have you been focussing your energy and attention during lockdown? Our main focus was to learn and adapt extremely quickly and safely to new operational standards. We also had to quickly understand customer’s changing needs. We noticed for example that savoury sales slowed but confectionary sales quadrupled.

03. What measures have you put in place to offer a safe take-away service? To minimise multiple handling of all condiments, all customers are asked specifically how they like their coffee. We add the milk, sugar or chocolate dust for them. We also place the lids on the cup, so it is a complete ready-to-drink product. Only one person handles the product before it reaches the customer. This has also become a great way to minimise losses; no more dropped lids and sugars that have to be cleaned and replaced for example. These small expenses all add up over the course of a year.

04. What measures are you considering for safe seated dining? We are considering a number of new approaches, such as moving away from crockery to single use products, even for seated service. The most important measure , however, will be cleaning of surfaces, including chairs. Especially the underneath of chairs that people touch while they are adjusting the seat positioning. We recommend using hospital grade sanitiser and soap. Given our location and high-risk clients from the hospital, this has already enabled both staff and customer to trade with confidence.

05. Are you and your team doing anything creative or innovative to combat the challenges you face? We have invested in ‘recession proof’ equipment and adapted to the new trends. For example, we have introduced a new range of artisan grab-and-go products, making us more of a destination café. We have also focused on excellent customer service and cleanliness.

Most significantly, we have converted one of our cafes into a gourmet food emporium, specifically for take away. We focus on feel-good products; coffee, chocolate, wine & funky pizza’s.

06.

What interesting approaches have you seen from other operators? To be honest I haven’t. Some who have reopened over the last few weeks, have traded recklessly and a number have been shut down by the police.

07. What do you think the outlook is for coffee shops? Short term I see a lot of cafes closing. Those that offer value and an experience will stand the best chance of surviving. Landlords will realise that unrealistic rents are no longer sustainable.

08. What permanent changes do you expect to have to implement in your business model in the medium-long term? Awareness & communications is the most important element right now for any business. The take-away model is definitely a key area of focus. Location will play a major part in success or failure.

09. How has the pandemic changed your own personal outlook on life? To be honest in the last 12 years we have traded through floods, recession and now a pandemic and it’s the same story. You must simply adapt to the situation you are faced with. I am definitely grateful to Emma Heffernan, Dawn Ashman and Erin Porter, the amazing staff who have helped me keep Cafe Depeche open, putting everyone else’s needs before their own.

I remember the first day of Covid 19, when Emma said to me that she wanted to help me trade through, because she saw how stressed and frightened the hospital staff were and how much a cup of coffee meant to them. It is thanks to these staff that I keep going every day (91 days straight) and keep faith that society will rectify its many errors of the past.

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