Under new ownership, Tay Street Kitchen has had a recent refurb and just launched a new and updated menu. We sit down with Chanel Rawiri to hear a bit more about the improvements, and also their experience in hospitality.
Can you tell us a bit about the history of Tay Street?
Very iconic beach side cafe in Mount Maunganui and is extremely popular with the locals. 4 months under new operation. First intention is to get great suppliers on board.
Last month we did some internal renovations, creating a more inviting feel. There is a new bar and we’ve opened up the space. We also have a new menu which has been updated and modernised.
What makes the coffee at Tay Street stand out?
The Juggler system makes speed of production 20% more efficient. 300-500 coffees during the day so we really love having that system in place.
We have great baristas which we’ve cherry picked from the region and use Organico beans. It’s a NZ roastery, one of the best in the country.
Do you think that Meadow Fresh helps you to make a better coffee?
100%. The milk is Consistent and creamier. Also offering great support as a company and a team. Very happy with the extra support GF has supplied.
Do you have a food offering at Tay Street?
Yes, we’ve just launched a brand menu for breakfast, lunch and early evening. My favourites are: Signature eggs benne and the famous mince on toast.
Have you got any advice for people starting out in the hospitality industry?
Team. Work on recruitment. Sourcing the right suppliers, and quality products… Make the effort to build the team to create a positive atmosphere, and vibe.