ExpressoFresh Brew Café — Operations Plan
ExpressoFresh will establish relationships with carefully selected local suppliers. Coffee beans will be sourced from two to three leading South African specialty roasters on a weekly delivery basis to ensure maximum freshness. Bakery ingredients (flour, butter, cream, chocolate) will be sourced from…
Section 9 · Business Plan
Operations Plan
ExpressoFresh will establish relationships with carefully selected local suppliers. Coffee beans will be sourced from two to three leading South African specialty roasters on a weekly delivery basis to ensure maximum freshness. Bakery ingredients (flour, butter, cream, chocolate) will be sourced from…
9.1 Location and Premises
| Parameter | Detail |
|---|---|
| Location | Stellenbosch Central – Church Street / Andringa Street precinct |
| Premises size | 120 m² retail + 35 m² kitchen/bakery + 15 m² storage |
| Seating capacity | 48 indoor + 20 outdoor (pavement café) |
| Lease term | 5 years with 5-year renewal option |
| Monthly rental (estimated) | R35,000–R42,000 (incl. operating costs) |
| Rental escalation | 7–8% per annum |
| Parking | Public parking within 200m; bicycle racks at premises |
9.2 Operating Hours
| Day | Hours | Rationale |
|---|---|---|
| Monday – Friday | 06:30 – 19:00 | Captures early morning commuters through to evening study/social crowd |
| Saturday | 07:00 – 18:00 | Peak brunch and tourist traffic |
| Sunday | 07:00 – 16:00 | Family brunch and leisure visitors |
| Public holidays | 08:00 – 16:00 | Reduced hours; premium pricing on selected items |
9.3 Staffing Plan
| Position | Year 1 | Year 2 | Year 3 | Year 4 | Year 5 |
|---|---|---|---|---|---|
| Café Manager | 1 | 1 | 1 | 1 | 1 |
| Head Barista | 1 | 1 | 1 | 1 | 1 |
| Baristas | 3 | 4 | 5 | 6 | 7 |
| Head Baker | 1 | 1 | 1 | 1 | 1 |
| Bakers / Kitchen assistants | 2 | 3 | 3 | 4 | 5 |
| Waitstaff | 2 | 3 | 4 | 5 | 6 |
| Kitchen porter / Cleaner | 1 | 1 | 2 | 2 | 2 |
| Total staff | 11 | 14 | 17 | 20 | 23 |
9.4 Key Equipment
| Equipment | Specification | Cost |
|---|---|---|
| Espresso machine | La Marzocco Linea PB 3-group | R185,000 |
| Coffee grinder (x2) | Mahlkönig E80 Supreme | R90,000 |
| Batch brewer & pour-over station | Curtis G4 + Hario V60 setup | R45,000 |
| Cold brew system | Toddy commercial cold brew system | R25,000 |
| Commercial oven | Rational iCombi Pro 6-1/1 | R165,000 |
| Proof retarder | Salva KR20 | R85,000 |
| Commercial mixer | Hobart N50 planetary mixer | R65,000 |
| Refrigeration | Double-door display fridge + walk-in cooler | R120,000 |
| POS system | Lightspeed Restaurant POS (3 terminals) | R45,000 |
| Miscellaneous equipment | Blenders, scales, utensils, smallwares | R75,000 |
9.5 Supply Chain
ExpressoFresh will establish relationships with carefully selected local suppliers. Coffee beans will be sourced from two to three leading South African specialty roasters on a weekly delivery basis to ensure maximum freshness. Bakery ingredients (flour, butter, cream, chocolate) will be sourced from reputable wholesale suppliers with twice-weekly delivery schedules. Fresh produce for the light meals menu will be sourced from local farms and the Stellenbosch area’s extensive agricultural supply base. Milk will be sourced from a premium local dairy supplier, with plant-based alternatives (oat, almond, soy) stocked alongside.
9.6 Quality Management
Quality management will be embedded across all operational processes. Daily coffee calibration sessions will ensure consistency of extraction parameters. All baked goods will follow standardised recipes with documented procedures. Regular customer feedback collection through POS-integrated surveys, Google Reviews monitoring, and social media sentiment analysis will inform continuous improvement. The Company will pursue a Food Safety Management System aligned with the principles of HACCP (Hazard Analysis and Critical Control Points).
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