Industry Profile

Acme

Megan shares her industry insights on hospitality. Find out how she turned the Covid Lockdown into a positive opportunity for her business.

Acme

MeganWyper

Please share a brief overview of your background.

Knew from the early days that hospo was going to be my full time career! I’ve pretty much done most roles within a café - worked as a barista, dishwasher, baker, café manager, coffee roaster, retail, green bean purchasing, sales and finally now; company owner.

 

How did you get started in the industry?

My mum had a coffee cart and we use to do events, wasn’t allowed to make coffee because I didn’t like it. But loved everything around it, mum is amazing with customer service and demonstrating that you should always strive for the best and understanding your customer. Something I didn’t really apricate when I was 14 but count myself lucky that she was my initial training.  I tried to leave hospo a couple of times but was always pulled back in. Hospo has a habit of doing that!

 

What are some significant milestones in your career?

I have a few, mostly around the competition circuit but totally Winning the Scottish barista champion title in 2010 was my first real career defining moment as I also roasted my own coffee! I also roasted Nick Clarks coffee that he used at the World Barista Championships in 2013 when he placed 4th in the world. And of course co-purchasing Acme, the company I was working for with my business partner 2 years ago!

 

Can you describe your current role and responsibilities?

I’m a managing director and co-owner of Acme Cupco and my general oversights is brand.

 

Tell us about your business or the place you work. What sets it apart from others?

We make porcelain products that are designed by us, hospitality professions, for hospitality professionals. We use our backgrounds within the industry to make better products and sell them all over the world!

 

What are some of the biggest challenges you have faced in your career or business and how have you overcome them?

Covid for Acme was a big one - Hospo shutting down overnight in NZ was not ideal! But it gave us an opportunity to finally start selling into retail. We pivoted. We built a very basic retail website and within a week we were selling Acme into peoples homes. It was slow, not an overnight success, but it was something. We asked our new customer base to support there local, purchase Acme and a percentage of the sale went to their local café. Some cafes got a couple bucks but it really gave our new customers a way to support not just us but their local café too.

 

What achievements are you most proud of?

Being in a position where the founders of Acme, Jeff and Bridget, felt confident that we were the right people to take over the company completely.

 

What trends are you currently seeing in the industry?

Colour! It’s back and bold!

 

How do you adapt to changing consumer preferences and market conditions?

We’re really firm with our brand and don’t really make changes to consumer preferences. But we do make minor tweaks to systems when we can to make experiences for our customers more thoughtful and easier.


What advice would you give to others in the Hospitality / Food Service industry?

It can be tough but once you find the area you’re meant to be in your will know. I love hospo and speciality coffee and have been fortunate to try lots of different areas. If you’re on a path you’re not enjoying and you’re able too, try another path. Do comps, judge, volunteer, get to know others in the field, hospo is very much about who you know.

 

Are there any resources or strategies you recommend for success?

Just putting yourself out there, something us new Zealanders aren’t so great at, myself included, talking about yourself. I used the comps and judging as a way to show off my skills to the wider industry and to meet people. There’s not many opportunities to work with others outside of your company and role – judging is amazing for this. Also, friends for life!

 

What are your plans for the future of your career or business?

To keep doing what we’re doing. I’m where I need to be and feel like what I’ve been doing previously has been getting me to this point so I’m going with it and enjoying it.

 

How do you see the foodservice industry evolving in the next few years?

More considered, more of what we’re already doing, supporting local suppliers, slower.