164 thoughts on “Possibility of running a cafe”

  1. Hi Terence

    It has been my dream to own a small cafe in the CBD area where I will sell a variety of western food prepared without open fire. But I had to shelve this dream till my daughter graduates from the U which is, in a few years time. You can’t wait that long can you? Heehee :)

  2. Hi Lily #1,

    Sure, when you are ready, and I am still around, why not? I can be very patient.

    Well, I have always been looking for a place to have a cafe, run by SilverHairs. However, I am hopeless when it comes to cooking, though I luv to eat and drink. Hopefully, an opportunity for non-working SHCians to run a cafe for the public profitably.

    Terence Seah

  3. Terence, based on the 1st Potluck get-together, there are many good cooks (excluding me) who can dish up really tasty, authentic home-cooked dishes not found anywhere in Singapore. Instead of just the standard Western dishes, why not consider allowing these ladies to cook for the cafe you have in mind? I’m sure it’ll be a great hit!

    Kaypoh as always
    Ros

  4. Hi Terence,
    After I retired from my office job in S’pore , I spend some years dabbling in the cafe business in Perth. Among the things, I became a certified sandwich artist and went on to own and operate Cafes, one selling sandwiches and the other, cold desserts. From these exposures, I do have an inkling as to the day to day operational requirements and the commercial aspects.
    In the last 2 years, I have returned to a desk job. However, I hope to do something new next year and so would be interested to listen to your plans.
    Please register me for your meeting.
    HC

  6. Hi Terence,

    With the increasing trend of marginalizing the older folks, there is a need for us to band together to weather the storm.

    Amongst all the ideas thrown up previously, I think the idea of a cafe sounds more viable, it is something, most of us know about and are in touch with. It will be wonderful if we can start a cafe that is owned and run entirely by SHC members. If the first one is successful we can even duplicate and turn into a chain – providing employment for SHC members and opportunity to keep their mind active and engaged.

    I believe there is no shortage of talents within SHC. We have a ready pool of customers, chefs, investors and professionals. The trick is how to orchestrate these individuals into a discipline, efficient and effective workforce with a shared goal and create a ichiban ‘product’; ready to compete and meet the challenges in the market place.

    Certainly, it would be interesting to see how we can make it happen. I will definitely like to attend the meeting for discussion.

    Warmest Regards,
    Patsy

  7. Terence

    Just want to clarify.

    “Without open fire” means ovens, waffle makers and other electrical appliances like hot plates are allowed?

    I’m interested in the concept. My problem is my back. I can’t stand for long periods, so I wouldn’t be of any use in the ‘front line’.

    Regardless, I’m keen to join in the discussion.

  9. Hmm, Terence, good idea hor, maybe if I decided to throw in towel n kiss goodbye 2 current job den I will b interested lor.. So kindly include Sam n me in the discussion mtg, can? Dolly

  11. Wow!..
    A refreshing brilliant idea…a cafe run by our members!

    Hhhmm..if Lily said can wait few years..we better learn how to cook & master the art..who knows..u’ll never know,we can be great chefs..
    if not..we can wash the dishes la..haha

    Just like Rosalind…kaypo only,hee

  12. Hi Terence.

    Here my resume for a vacancy in your upcoming cafe:

    Work as a coffee house supervisor looking after three cooks. Work out shift detail for the waiters and cooks.

    Attended three month course in Shatec in supervisory skill in restaureant management. Did not collect my certificate after completion!

    The course covers menu planning, costing, wine appreciation, table etiquettes, cafe layout and marketing. Have a three months stint working in a restaurant in Sydney. I cannot cook but can boast of a concoction known as ‘Drunken Dan Dessert’

    My hobbies and sport are, playing chess, dancing, swimming and am still able to run after the shuttlecork as in badmintion.

    I cannot afford to retire, maybe there will be an opening for me huh?

    Dan

    My hobbies are

  13. Terence

    If you need someone to keep the books in order, no need to look farther…I am here ;0)…Also cna double up as cashier/waitress too

    Sockie

  15. Thanks Jassmine and Sockie for your offers to help in various ways, in a proposed cafe. Dolly, Sam, Fong, I shall inform you the dates via email, if you are available.

    I raised the cafe suggestion because I believe it is workable. This cafe is in the Shenton area; and those interested will be informed via email. Perhaps I shall share with you why I like this cafe. It is small enough, really a takeover. Complete with fridges, freezers, coffee machines, microwaves, ovens, tables and chairs, etc. MaryC, no open fires allow. Pre-cooked food, or easily heat-up Western food is ideal. Drinks mainly coffee. Good lunch crowds. I visit the cafe, regularly because I am lazy to go too far from Shenton. Lunch hours are 12nn to 2pm.

    Breakfast is undeveloped altho most patrons dont stay too long. Got to work before the boss starts to make noise. Nearby eateries seem to work well.

    Good opportunities for office patrons to come for coffee and do business conversations. Mainly coffee and pastries.

    It does not matter whether I would adopt this cafe option; but what I would hope to achieve is for fellow members to see the trend of thoughts into starting a F&B business among members. I am surprised at the response to this Post and the interests coming from some members. This means there is interest,and I would encourage other SHCians with a mind to do a F&B business to get together, for resources.

    I am of the view that if a F&B business caters specially for SilverHairsClub members only, the business will fail. It should cater to the public.

    From the feedback, I see HC has wide business vision, and can duplicate good ideas. And, PatsyL #6,I see you have also wide visions, smart too.

    Rosaland Lee #3, it is an excellent idea if SHCians can show their cooking skills; but unfortunately, this venue does not allow cooking. Precooked or warm up food is idea. I think your suggestion can be developed.

    Dan, you will be invited too. Keep your options open.

    Terence Seah

  16. Hi Terence.

    Interesting and great ideas and so many experts to tape on for resources. Pls include me in your discussion.

    Thks n Regards,
    Lilian

  17. Hi Terence,
    Do include me too. Volunteer to help out during my free time so that I may kaypoh and get to learn how to run an f&b business as well.

  19. Hi Terence,

    Like Lily, I am still working but can chip in when free to volunteer my service.

    I am not trained in Fn B but can surely prepare Kaya on toast, cheese on toast, baked beans on toast. Any use for this humble skill in your proposed Cafe?

    Geok Suan.

  20. Hi Lily

    If it’s the Pret-a-Manger outlet at Robinson Road, it’s been closed for quite sometime. I had liked the sandwiches but prices were on the high side. Perhaps it’s the reason why it was not successful and the fact too that there’s practically no takings during the weekends.

  21. Hi Terence,

    Seems this idea of an SHC run cafe surfaces again after 2 years. Hopefully we can get better with the ideas and with more people coming forth to offer their expertise in more areas, this cafe can materialise.

    There was an offer from Health Promotion Board then (not sure if this is on going, need to get in touch with that person again) that there will sponsor part of the cost of renovation, setup, training etc. Their requirement is that you provide food that is approved by them, that promotes healthy diet for the public. You can change the menu or recipes as long as the overall calories meets their standards. They even provide chef if you need training for your staff or cooks to improve your recipes, etc.

    At that time not many cafes wanted their offer as they feel the market is not ready for heath conscious food, but not with people paying more for organic stuff it may be the right time.

    Very much like to participate in this discussion too.

    Cheers

  22. Hey Terence

    If you can develop a good and workable franchise on this cafe concept and at a low cost for fellow SCHians, I think it’ll be great!

  24. Morning Terence

    I’m interested in your concept of a SHC cafe,
    please include me. I have time in hand and can
    volunteer my service as and when needed. Thanks

  25. Hi guys!!

    Just a note…. not of pessimism… but running a cafe is a full-time commitment and you need a person who is passionate and dedicated.

    And you need to comply with so many rules and regulations in Singapore from the health ministry to the licensing bodies. Then operational costs are a major factor: rents, taxes, salaries…

    So, you need more than a guy who can cook or a guy who cannot cook but can supervise.

    What you really need is a good location, a good product like Ya Kun or Subway, keep it simple selling only coffee, sandwich to go, and some delectable cakes and cookies.

    Marketing and advertising? That’s another kettle of fish!

  26. Hi Terence

    I am interested in your Cafe plans. Please include me in your discussion.

    I can make decent tasting chicken, curry, beef pies etc.
    I can also bake palatable pastries and cakes. Will help out if needed.

    I think it will be good if we can discuss and come up with the type of food we want to sell in the cafe and those who can make them will prepare their wares where we can have a meeting cum tasting session and then choose the good ones to form the menu. I am sure we have quite a number of Nigellas and Jamies amongst us.

    My two cents worth.

    Cheers
    Caroline Gee

  27. Dear Terence,

    You are a ‘little’ man with ‘big’ and bright ideas. I wish to contribute to these discussions by suggesting that if you offer a delivery service within a certain radius, this might result in more orders especially for people who want to just have a sandwich but do not wish to go out of the office.

    You could then deploy more SHC members during the lunch hours and the ‘part-timers’ can earn a small service fee plus walk and exercise. Wouldn’t that be beneficial to both the owners and service staff ?

    Just my 2 cts worth of thoughts….

  28. Whoever runs the Cafe, if there are plenty of spaces to park bikes, I will lead the whole bike gang down to swamp your Cafe once a week at least. Guarantee plenty of orders but be prepared to receive complaints from management regarding obstruction. Good if valet parking & cleaning services are also available.

  30. Hi All

    I run a little cafe many year back …Cath Yeo idea is very good but unless u got enough SHC members to do the delivery …

    We did alot of “tea-break” catering (mini snack , coffe/tea) for office meeting … We catered to IBM cos they have alot of small seminar – at time we have 3 orders per day…soooooooo ..someone have to go to every office in SHenton to get business… very good revenue from here.

    Mini-snack include sandwiches , mini cream puff/eclair/danish pantries/cake/Timsum …. Good Luck to all.

    karen

  31. Sorry typo error…. for people should be from people…

    Thanks for agreeing Karen, I should think we have enough retirees amongst us who can spare lunch hour doing their walk and earning a fee? Terence can always count me in if he is shorthanded…haha

  32. If you are asked during recruitment “Have you been a waiter before?”
    You can safely say “Yes” – A waiter waits for the chef as he waits on the customer. If the chef is slow, the customer becomes the waiter.
    HC

  33. Since the Café is at Shenton Way which is very near my office, I will support and give you business if the Cafe is OPEN for business. Over here in my office, I have run out of ideas of where / what to order finger food, snack & sandwich for meetings & seminars. Btw is this Café certified halal? Thinking of Norlinda lah…. hahahaa ….. bearing in mind we have visitors from the Middle East, ASEAN countries……

    Hou Chong @32, waiter keeps waiting…..that’s correct lah…

    Ah Nee
    Ah Nee

  34. Hi Kenneth
    Just to add to your comments on #25. In a viability study, one has to consider both how much one can make as well as how fast one can get out, if it does not work. Food business is one of the most challenging because it involves long hours, hectic pace, standing on one’s feet the whole day, dealing with customers’ satisfaction, watching cost plus competitiveness and compliance issues. It is a good place for one looking to lose weight because ironically, the operator of a lunch bar is most likely to go without lunch, feels nervous it there is overwhelming orders and worry if there is little or none.
    Having said that, there is no chance of making anything out of nothing, so there is a need to evaluate the proposal, weigh the risk and rewards and then consider if it is possible to go forward and take a chance. Buying a food business and running it, is not for every body. It is not easy, I know.
    HC

  35. It is interesting to see so many responses to a cafe idea. It also goes to show the degree of interest too. Kenneth pointed out a number of challenging issues, I think we all would not disagree. I would contact those with cafe expertise, esp. HC, and work towards a successful first venture. The basic concept is to walk in, manage the cafe’s lunch, breakfast and off-peak office hours with our own heatup dishes and non-alcoholic beverages like brewed coffee/tea. Terms will be discussed with stakeholders. Likely to start with 2 persons.

    For a start, this is a takeover, complete with cafe gear. Small enough; and yet I think it is workable. No major changes, only as we go along.

    For those who have indicated interest to prepare food for lunch, you will be invited for lunch, the week of 2 Nov at 1130 hrs.

    For those who have indicated interest to attend discussion, you will be invited for tea in the afternoon, 1500 hrs.

    Thank you all for your responses.

    Terence Seah

  38. Hello Terence,
    Another great idea and a lot of interests…… if it do kick off, do allow me to “rent” a table space (on and off basis) in the cafe (preferably air-con and walking distance from an MRT Station). For what purpose? Well, if I am sick off working from home, I will just pack a lappy and go to the cafe to work and enjoy some old-folks company/chit-chat….

  39. And yes, if the cafe needs somebody to assist in checking, specifying and testing of refrigerated showcase, oven, mixers, cofi machines, dispensers etc, do let me know….

  40. hi terrence

    you could include me in the discussion. I was a full time photographer and volunteer at cafe at fourtriplefive in niagara falls art and culture district http://www.fourtriplefive.com with all canadian clientees and artists.

    I could double up as waitress, office admin and cashier and warm up food too. and make coffee and toast.

    cheers
    sylvia

  42. Hi Terence

    Trust you to throw up thought-provoking ideas. Well done!

    My take is SHCians can form a shareholding company to run this cafe in the concept similar to a co-operative society, where each interested SHCian can subscribe to one share or more(maximum of TEN shares) of value $50 or $100. Shareholders can perhaps obtain a 10% discount on patronising the cafe which is man by passionate volunteers, albeit rewarded with token compesation.

    This project has my full-hearted support as am willing to subscribe for two shares though unable, on the other hand, to lend physical assistance due to my intense personal bread & butter commitment.

    I envision The Silverhairsclub Cafe as a convenient oasis for all SHCians to congregate at anytime during opening hours, practically serving as a mini-clubhouse.

    Regards

    Abel Tan

  43. Hi Abel #42, and cafe participants,

    The cafe will likely take the shape of a business enterprise. I have asked a fellow SHCian to look at the financial feasibility, and hopefully, we will complete this study by Mid Nov.

    On your suggestion, let’s keep your idea open, and let’s hear the opinion of other members.

    Terence Seah

  45. Hi Terence,

    Good idea. I like Abel suggestion, as cash flows are very important in the first 6 months of the operation. Don’t mind buying some shares.

    No sure whether the place will be big enough- for SHCians to hang-out if they wish to.

    You may also wish to help aspiring entrepreneurs to test market their food products. To give them confidence to start their own cafes in other parts of Singapore.

    I am interested in your Cafe plans. Please include me in your discussion.

  47. Terence #43
    “have asked a fellow SHCian to look at the financial feasibility”……. would be interesting to have a copy of this for own review… can have it or not?

  48. Hi Ivan,

    We would call a few meetings next week at the cafe, you will be invited. We are currently looking at participation on running the outlet.

    Terence Seah

  50. Hi Terence

    My conclusive take is The Silverhairsclub Cafe be operated nas a co-operative entity which is not profit orientated, my reason being that each of us can look towards the cafe with a sense of attachment, particularly SHCians whom are the shareholders.

    If the cafe is operated as a normal business enterprise by a handful of SHCians, pardon me for perhaps ruffling some feathers in voicing out that some of us including myself are naturally bound to reflect “Why patronise often and let those guys make money”.

    My suggestion is The Silverhairsclub Cafe can issue TWO hundred shares priced at $100 each, thus aggregating $20k as a start-up capital. Realistically, the most punishing cost in operating a business in the CBD area is the rental expenditure.

    On the other hand, I envisage purchases of food costs to be comparatively cheaper as expectedly probably more than half of foodstuffs stock are supplied form our own capable SHCians cooks/bakers/pastry-chefs. At this juncture, allow me to recommend the cafe be operated without cooking-services so as to eliminate untidyness/messiness, in that food sold are already pre-cooked and just requre warming/heating, say like mee-siam, mee-hoon-char etc., and perhaps the cafe serves a menu of mostly dried foodstuffs like sandwiches, cakes & pastries, salads etc.,and may I add, leaning towards the view of serving health-concious savoury fare.

    Owing to various circumstancial constraints, the setting up of The Silverhairsclub Cafe will turn out not to be most palatable in varying degree to each SHCian, but here again my take is, SHCians must accomondate this project as the first of several steps on a journey to tomorrow’s fulfillment of the Silverhairsclub brand.

    Regards

    Abel Tan

  53. On the possibility of running a cafe, one meeting for members, who have expressed interested on this forum, was held yesterday, and two more before mid Nov.

    Negotiations still on-going with cafe owner. Likely decision by end Nov.

    The intention is to carry on business as it is being run now.

    Terence Seah

  54. Hi Terence

    Again you flatter me with more credit than is due, though my expertise is miniscule as well as indirect in helping to set up The Statutory Boards’ Employees Co-Operative Recreation club nearly two decades ago.

    A Co-operative society is specifically a non-profit making entity. The crucial factor in anchoring such organisation is the volume of numbers of co-operative members willing to form the group. Volumes speak for itself even though less than 60% of Statutory Boards’ employees are members of SBE Co-operative R C.

    My view is at least FIFTY SHCians should subscribe for the Silverhairsclub Cafe shares and those whom subscribe for the Maximum TEN shares of $100 each(a spouse can also subscribe for the maximum allotment) will have voting Rights, essentially the decision-makers. Owing to financial constraint, my own subscription is for TWO shares only.

    Once again my emphasis that each participant/shareholder be sincere and forthright in commitment, albeit tinge with some altruistic streak, so as to gradually propel The Silverhairsclub Cafe into a iconic niche place, thus simultaneously too enhancing the national stature of The Silverhairsclub group.

    Sorry am press for time, so will continue later with the cafe’s operational procedures.

    Regards

    Abel Tan

  56. Hi Terence,
    Pls count me in the meeting. Would love to share some of my experiences at Bamboo Villa which I helped my boss set up/run at Ghim Moh. May be able to put you in touch or share with all on where to get foodstuff for food preparation at very competitive pricing.

    Can also share some info on initial set-up requirements,like Food licence, vaccinations & X-rays reqd for all food handlers esp. those over 40yrs of age etc.

    Do keep me posted of any meetings on the way. Thanks & regards, Lisa

  57. Hi Terence

    Depending on the frequency of patronage from the public, ie. non-SHCians, The Silverhairsclub Cafe can open for business between the hours 8am(breakfast) till 9pm(supper) and requiring the involvement of volunteer-SHCians, essentially the majority subscribers of FIVE shares or more(maximum TEN shares),in THREE duty-shifts of work shedule as follows – 8am-1pm, 12-5pm & 4-9pm with each session lasting the duration of five hours on possibly a two-personnel operation.

    Bearing in mind to contain costs, The SHC Cafe’s premises accomondate a three to five single-seaters at the serving counter and four or five tables consisting of 2,3-seaters and 3,4-seaters, which an area of near the half size of a badminton court(end-court doubles baseline to short-serve fault netline) would suffice, including the pantry space.

    A God-send find, in my opinion is a premises like the one at The Han’s Cafe located on the concourse of The Central Library with its generous patio space, perhaps unnecessarily that spacious for The SHC Cafe.

    Subscribing SHCians can assist to contain costs further by donating unworn/unchipped kitchen utensils, cutlery, cockery and related implements and plus any other general materials of practical usage. 2nd-hand cash-register machines are possibly for sale. My view is we are not belittling ourselves if during the initial months, THE SHC Cafe issue out those ordinary-like cash receipts with the chargeable items hand-written and qualified with THE SHC Cafe’s name-chop.

    Participating subscribers aside from daily duty-rostered SHCians, can once in a month volunteer as a extra-hand as waiters/cleaners. I declare now to be in the Q.

    My take is the formation and success of The Silverhairsclub Cafe in the manner of a co-operative unit will definitely mirror the sincerity of each subscribing SHCian and eradicate his/her mercenary inclinations.

    Regards

    Abel Tan

  58. Hi Abel,

    I think I have a better understanding of your co-operative concept. From feedback received in previous years on what to do with the SilverHairsClub, most members prefer to leave SHC as it is today. At the same time, I support leaving SHC unchanged. It will remain the same, with the same objective and rules, no membership fee, and a club on the net with the focus of providing a platform for SilverHairs to meet new friends. However, SHCians are free to initiate their own activities, including social, healthy, small business, sports, Blue Helmet, 2GreenDots, travel, retirement, etc. Activities, ideas and projects are left to members’ imagination.

    While the idea of a co-ooperative may work, I would not push for it, for reasons, as mentioned above. Neither am I knowledgeable enough to do so. I would support SHCians going ahead and managing, investing in small business among members, but unfortunately there are risks associated with it.

    Apology that my comment may sound discouraging. But, please feel free to discuss this further; even though I would not personally support the concept.

    Terence Seah

  59. Hi Terence

    An apology is unwarranted, as my thought is just wanting The Silverhairsclub Cafe to turn out as a “clubhouse-substitution” where fully-retired and gregarious SHCians can hangout and who knows a decade later the cafe will expand into larger premises due to increase capitalisation from steadily increasing annual intake of subscribers, as the joint’s attraction arise also among the general public of non-SHCians, whom are together all drawn towards the cafe’s ambience and plus some of its savoury home-cooked meals/desserts and home-baked cakes/pastries, culinary skills of which can be advertised in-house, albeit advertising materials costs be borne by individual SHCian advertisers.

    The cafe’s subscribers can hold informal talks, cooking/baking lessons etc., on-and-off during off-peak business hours and with an added “pull” during this lull period in providing board games like chess/draughts. By then we shall hold our monthly meetings at home base.

    Perhaps after sometime, the proposed cafe run by existing SHCians can be sold as a co-operative unit.

    Regards

    Abel Tan

  60. Hi Abel #59,

    I am sure your vision of a co-operative can come true sometime in the future. The fact that I am not supportive of the idea does not mean this is not a good idea. It’s just I dont have the experience to do so. Feel free to pursue the idea.

    Meantime, the last of the cafe discussions was held today; and a few SHCians have been identified to run the cafe. We hope to conclude the takeover end Nov, and have it running in Dec.

    Terence Seah

  61. Good Luck, Terence and company!

    Please take your first order. Kum Quat toast and a regular iced mocca, please. Just let me know when my order is ready. Got discount?

    Cheers

  62. Hey Daisy, it’s better if you make the 1st order of regular iced mocca yourself unless the proposed SHCian Cafe has a barrister cofi making machine …… this eqpt quite expensive and it’s an asset which I think will be difficult to acquire for a low-budget cafe start-up …….. and dun ask for discount leh! If everyone ask for discount, how can the cafe survive? Arrcha!

  63. I saw someone drinking latte that Thursday, so must have mocca too right? I sometimes drink mocca in the office but no barrister cofi making machine to use, just milo, nescafe, carnation milk and the usual stirring also can what.

    Anyway, don’t under estimate okay. Their low-budget might just be our high-budget. The cafe manager is an “expatriate” with much experience and he got standard okay, so don’t play play.

    Must try asking for discount what cause my work place so near and if don’t patronize, piah sei leh. Must try to be in the good books of the President what. My lunch is normally taken at the hawker stalls, $2.50 fish ball noodles.

  64. Hi President and Restaurant Manager, hope you had sensed my joke about the discount.

    Am not one to set a precedence for opportunist after all I too have a stake right?

    Wishing all stakeholders the very best and just give a shout if you need someone to serve but ah, must wear a mask if on a weekday. ……now minds are really swirling.

  65. Hi Terence

    Appreciate your frankness and though am still hopeful of the materialisation of a co-operative type Silverhairsclub Cafe, must now concede that due to personal circumstantial constraints, my “vision” will have to be implemented by other like-minded SHCians, as my assured involvement will be mostly cosmetic.

    Best wishes to those endeavouring SHCians on the launch of a cafe.

    Regards

    Abel Tan

  66. Hey Hou Chong

    I did not miss your last comment. What happened to it???
    Must have been censored by Mr P because of “d…….” mentioned? Ha ha ha…

    Anyway, I will always smile as long as there’s you by my side. Ha aha aha……

    And reason for need to wear a mask on a weekday cause I cannot afford to be caught holding a second job.

  67. The cafe idea has gone into the next level. I have confirmed to takeover the cafe wef 1 Dec. 3 SHCians have accepted to run the cafe, starting with the current lunch menu and a simple breakfast and afternoon tea menu. They can also opt to take a stake in the investment.

    As we develop the ideas for the morning breakfast and afternoon tea, we are likely to open new opportunities for retirees.

    As this is a takeover, the customers will be the regular office patrons, the new office block coming up in January and surrounding blocks.

    This concept is closely followed and guided by Hou Chong, with the aim of having a similar outfit in 2010.

    Terence Seah

  68. Terence,

    So interesting & exciting, since the Cafe is so near my office, We (Suzhang and me) will patronise your Cafe on 1 Dec (Tuesday). Too bad, Norly, you cannot eat, but you can join in for a cuppa of Tea.

    Ah Nee

  69. Hi Terence @# 67

    Congratulations on becoming a cafe owner! ;) Best wishes for its success. You can count on my patronage when I’m in the vicinity of MPH. ;)

    Will drop by for tea in Dec. When does the cafe close?

    Cheers :)

    P.S. – Just a suggestion: Have a ‘comments’ box. Improvements come from feedback/comments of customers.

  70. Boss, aaahh, what is the cafe address and the nearest MRT station’s name ….. please, so that we can drop by purposely and even go out of the way; just for a cup of cofi. How’s that for support?

    p/s: BTW, Congrats ….. almost forget to say it.

  71. halo ivan lim ( hiah ti ) # 70 ,

    i ve been there b4 meeting up wif terence …

    ok if u 1 2 support hor , i aso like 2 join u by taking MRT, hor cos in sg onli take 3 time liao but dun knoe how 2 take mrt lei !!! parking is very kui ( expensive ).

    so if d timing aa kam hor ,will join u lah !!!!

    huat huat huat 2 our boss terence cafe!!!!

    kong xi kong xi kong xi hor bro terence ,

    can i ask , if any 1 2 join in a share 2 get a lion dance 2 perform ,dat is if our cafe boss terence agree 2 it lah !!!

  72. Terence, when your cafe takeover is completed please post it on the forum the details and I can hold our monthly chitchat at the cafe for better interaction. Will still keep the number at 12 maximum.

    We will give it a head start. Thank you.

    LeePatrick

  73. Hi Patrick,

    Hmm, I have to say getting the cafe started is easier dreamed than in reality. I am glad we are starting on the right foot, I hope. We have three SHCians who will join me in running and managing the cafe. As this is a takeover, we will adopt all procedures as close to what it is today.

    Lunch are busy periods, and I hope afternoons and mornings can be kept busy too.

    For SHCians who are thinking of setting up their own cafe outlets, keep in touch. The incorporation has been completed, NEA license applied, bank accounts opened, business insurance applied, CPF to think about. And now to worry about how to make that cup of cuppacino or latte, and in time before the customer loses his cool. Of course, the biggest worry is to top up the bank account. Haha.

    Terence Seah

  74. In all honesty, setting up a business is not as simple as is seen. Taking over existing business, rock, stock and barrel give the new owner an easier startup. Further to that, logics like running it daily and meeting the customers requirements, is indeed not easily but experience will be the best teacher. Having done a couple of business
    myself.

    A bit of marketing may help in the initial stage. Ability to contain the crowd during peak hours is important.

    Yes! making a good drinkable cup of cappucino or latte is
    just as important. No one like to drink a lousy cup of coffee.

    And as the cafe operates along, the feedback gathered and improvement to its operation will gain momentum.

    Smile and Good Service will be paramount in such setting of human movement.

    May I wish the cafe business onwards to SUCCESS.

    LeePatrick

  75. Hi Sam #71,
    MMMmmmmm instead of sharing 2 get Lion Dance performance, suggest we co-share a BIG Dart-Board for the cafe:
    – Y big: U know lah, above 45, sometimes veri chew-cheng, big easier 2 hit bull eyes — morale lifter/booster ma!
    – Y dartboard: U know lah, the older we get; d more small-air-ghost we become (u read damn posts u know liao). So, release pressure by putting their picture there. Big – so can have full face or full body there ma… Big – at 1 time can throw 10 darts also wun miss ma… bao-teo ma!

  76. Ivan #75, you are a real joker ! It’s so funny the way you put it, makes me laugh……especially “small-air-ghost”..haha.. Big dart board – it’s a very good idea. :)

  77. hahaha i aso agreed wif #76 su chang ,

    u r veri d joker ,i like dat wording chew cheng….lucky ,
    i mak chew got no stamp ,i thought i c bah chew cheng ,hahaha bro just kidding & pulling a fast 1 ….
    mai mai sio 7 kui hor… yes i aso like yr idea of getting d dartboard…on lah..& c u on d ladies best fren class lor!!! huat huat huat

  78. Hi Terrence,

    Congratulations to your SHC cafeteria biz. Pse post on the web the address, as I will bring all my friends from my classes to the cafe for afternoon tea. Regards

  79. The cafe is almost ready for takeover. Located between Shenton Way and Robinson, it is inside MPH, 63 Robinson Road, between CPF bldg and lau pa sat.

    Running the cafe will be Catherine Yeo, Rene Leong and Dan Huang. This is a small cafe, serving mainly western-style lunches and coffee.

    We just had a full day of training, learning how to make coffee beverages, spaghetti, baked rice, lasagne and rosemary chicken. Starting early in the morning, and now it is almost 6pm, we just close shop, after cleaning the coffee machine, disposing the rubbish and switching off the lights.

    On Sun 29 Nov, Cat and Dan will be doing the first marketing. We should be in the shop at 1230pm. I need some help to decorate up the shop for Christmas. We have a small old Christmas tree and some streamers. If you have some time, and like to be part of our startup process, please come and help with the decor. We can only offer you some coffee and soft soft drinks. Your comments appreciated.

    We will leave the shop at 3pm.

    Terence Seah

  80. Hi Terence @# 79

    I’m interested in decorating your X’mas tree and be involved in creating a X’mas theme, but I cannot make it tomorrow. Will visit next either Tue or Thu afternoon for coffee. Will bring some X’mas decor and play by ear. Btw what time does the cafe close?

    cheers :)

  81. Hi Jass,

    Cat, Rene, Dan and HC will be most pleased to have your support after 2pm. This is a small cafe, We will put on some decor tomorrow, so your fine tuning will be great.

    Terence Seah

  82. Help needed at the cafe. We need you to come and order as many drinks as you can taste today, before 4pm. Drinks on us as you are testing us. Make life difficult for us.

    Terence Seah

  83. Hi Terence,

    This is awesome! Brillint work! and Congrats to the opening of your 1st cafe! Wish you a wonderful success and many more cafes to come. Stephen and I will be there for lunch 2nd week Jan.

  84. Congratulations, Terence and all SHCians involved in this Cafe. Am glad for the chance meeting today, otherwise I will not know of this cafe… too far down the webpage lah..
    Will drop by one of these days to cheer on the team!!

  85. Today Sunday is the first trial day for the caffe. TimL turned up to have his first smoke, although smoking is not allowed, except for one little corner.

    Lilian Teo came to test out the place, order a number of coffee beverages and some food, gave her comments. Jassmine came to decorate our used 10 inch Christmas tree and windows. CharlesC also popped in to help with decorating the Christmas tree, but it was too small.

    JoyC and Jessie Teo brought along a bottle of red to celebrate the occasion, but we didnt have time to enjoy it. We will enjoy it some day.

    Our supportive Shenton way Daisy Yeo came together with Joyce Tan. Thank you all for coming to support our decoration day. Still thinking how to brighten the place.

    And, our CatY, ReneL and DanH really enjoyed the day. Rene and Cat had to contend with men asking for their contacts and Dan had to struggle with getting the fresh salad cut to just the right size.

    Tomorrow we will start the week at 0730 am, before we officially start operation on 1 Dec 2009.

    If you are even thinking of starting a cafe on your own, get in touch with Cat, Rene and Dan. And, HC for any F&B issues.

    Terence Seah

  86. Thank you Mary (Perth) and Ann Giri for your good words. The advice we have been getting is, “Are you sure you want to go into the Caffe business?”. Well, just wish us a little more than luck.

    Thank you to all SHCians who have come to give their support. If you ever want to use the place for SHC activities only, speak with ReneL, CatY or DanH.

    Terence Seah

  87. Thank you to all well wishers of the coming cafe and also the ones who made an effort to come down today for a simulated session of a typical day in a cafe.

    It was indeed chaotic at times trying to cater to different orders and missing out on a few as well and especially important was getting feedbacks from our own Shcians. There were demanding orders from a customer called TerenceS who also tried to ‘chat’ us up while we were bustling to and from the counter. Finally the orders (practice session) ceased and we called it a day albeit tired but a little more confident.

    We do hope to see you if you are coming down to that area, ahem….I can safely say that we can serve up a good cup of coffee, cuppacino, latte or mocha java and decent food (we will improve with time hehe)

    Before I sign off, I must say thank you LilianT for coming by with that box of chinese pastries which came in handy when we were feeling peckish. TimL for helping to offload groceries. Also to Jassmine and Charles for decoration, DaisyY, JoyceT, JoyC for your invaluable feedbacks.

    Oh one more thing, we did do some real sales when some bona fide customers walked in and purchase some drinks, coffee and sandwiches. All in all it was a fruitful day! Wish you were there!

  89. I went there with the intention of kaypohing but became a guinea pig. No regrets though, the guinea pig went away happy, contended and impressed!

    My order was taken with undivided attention by quick witted cashier Rene, yummy tricolor mocha java was skillfully done and served by none other than Manager Hou Chong himself, roasted chicken wholemeal sandwich deliciously put together with lots of oomph like its maker Catherine and Joyce’s fresh garden salad was artfully presented by Dan.

    Hey guys! Where were you? Look at what you have missed!

    The cafe is a nice and cozy place and I’m sure you’ll like it there. Do drop by which I am sure you will at some time or other.

    Jia You Cafe Team!

  91. Hi Cat,

    I thot I was just there to try to Cappuccino.

    Anyway I went to Ikea this evening and after 2 hrs of wondering around and deciding, I found out most of the items were out of stock.

    I shall try some of the Chinese shops tomorrow, failing that perhaps Ikea Alexandra, as I have a fair idea of what I need.

    Wish me luck, good luck, that is.

    Cheers to all in the SHC Cafe Team.

  92. Hi DaisyY #89
    Thank you for your encouraging words for all the staff behind the counter. I agree that they put in lots of effort on this Sunday and did a marvellous job.
    The feedbacks received are useful and some will be attended to immediately while others will be reviewed and introduced later if appropriate. You support and those from all who came to the cafe, are much appreciated.
    HC

  93. Daisy #89,
    Hear u loud n clear. Tis week quite busy leh! Hv some Bangla guests in town. Once they go bac, I wil definitely drop by 4 a cup of cofi + snacks +x+x+x+ ????

    Sam #77,
    Wil keep u posted of the date ….. most probably tis Friday, 04Dec2009 …….. b4 lunch time or after lunch crowd? Will bring my lappy along 2 work by the sideline….
    ANYBODY ELSE JOINING US??

    Cat #87,
    erhmmmm btw, cafe charges “cockage” fees or not???

  94. Wahla, see the response and great support from Ivan! Certainly one you can depend on.

    Suggests you take either of the two tables next to the glass panels. You can work quietly enough on these tables, have a fantastic view and will certainly draw potential customers’ attention to the cafe but I think maybe a bottle of wine on your table will be more stylish. Anything harder will have to be in a brown paper bag. Seriously though, don’t think the cafe has a license to serve liquor or am I wrong?

    To all the other SHC friends, it’s okay if you choose to stay quiet and not respond to this thread as long as you also quietly make your way to the cafe and fill up the tables! And oh, don’t forget to place your orders too.

  95. Oh, in case you are wondering, I have no stake nor interest in the business and have not and will not be receiving any dues for my advertising efforts.

    Now that this position is filled and the crucial ones running the cafe too, the only ones left for you are in front of the cashier and on the dining tables. Ha ha ha…. beat all of you to it!

  96. Hi Terence @# 85 , CatY @# 87.

    It was fun being part of the simulation exercise. Will drop by for tea – a real customer this time – and to hang a X’mas stocking on Thurs.

    Looking forward to seeing the management team and crew again :)

    Cheers,

  97. Hi All,

    Thought it was just to kayponing and see any helping hands needed. Instead “helping mouth” was badly needed.

    Terence “ordered” so many different types of drinks, spaghetti pepper chicken and “citron” drinks etc. for testing and tasting purposes. We really had a fun afternoon being part of the simulation exercise.

    Dan, how is your big thumb, ok ?

    Cheers to all the SHC Cafe Team – keep up the good spirit and well done jobs.

    Will drop by one of the days to be a real customer.

    C u all,
    Take care,
    Lilian

  98. Hi Hou Chong #92

    CONGRATULATIONS! Wish you every success in this cafe and many more cafes to come! Keep up the fabulous work!

    See you in Jan!
    Mary Lee (Perth)

  99. Hi Mary and members starting a cafe,

    The Caffe got off to a very panicky start yesterday. Anyone who is thinking of doing a F&B business would face issues with staff arriving on time in the morning. For parents, they have to think of preparing the kids to school, catching the early bus or train and having their own life in the evening. Not everyone wants to start the morning shift.

    I see Cat, Rene and Dan missing their lunch, and only able to eat way after lunch time. CBD lunch crowd is indeed very busy. You got to be brave opening a cafe, even one run by SHCians.

    Terence Seah

  100. Congratulations and Best Wishes to Terence, Hou Chong, Rene Leong, Cat Yeo & Danz Huang on the official opening of the Brastilava Cafe today! :@)

    Ah Nee

  101. Wei wei Daisy,

    Wow! you steady pun pee pee lah…..since your office is also near by, you wanna join me & Suzhang for lunch today at the Brastilava Cafe? ;)

    Ah Nee

  102. Terence, brave Terence

    Congratulations on the opening of your cafe.

    I will try to make it this week to come down for tea. I don’t think I want to push with the lunch crowd or rush for seats.

    All the Very Best Wishes for a Successful Entreprise!

  104. Hi Terence, Hou Chong, Rene, Catherine and Dan,

    Heartiest congratulations on the official opening of the Cafe today. Will certainly drop by to support one of these days.
    Just a word of advice if you guys are still struggling with the coffee machine. Santino will normally send their staff down to train your staff until they’re able to prepare the Cappucino, Cafe Latte, Mocca etc. and they even provide the coffee machine for free if you order the coffee powder from them. I believe there’s a minimum order requirement and looking at the coffees being churned out, this shd not be a problem. Will be glad to offer more leads to places where you can order good and tasty local delights without having to spend too much time making it ourselves. Rgds, Lisa

  105. Hi Terence, Hou Chong, Rene, Catherine and Dan,

    Indeed Heartiest Congratulations on the official opening ! Will definitey drop by one of these days to have a cuppa or whatever the cafe is selling and how to resist being served by Cat and Rene !!! haha…

    By the way, what are your operating hours so that we will not be visiting closed doors !

    Good Luck Guys and Gals! Here’s wishing you all the SUCCESS of the Cafe !!

  106. Thousands of excutives work in the Shenton and Robinson areas. It’s an ideal area to meet working people from all walks of life. Soon, the industry players from the Integrated Resorts will add to the lively CBD.

    Today, another crazy day for Cat, Rene and Dan. Thank you Jway, Lily, Dolly and Caroline for the huge bouquet of flowers. Now, we have no place to move around. Thank you too to Ah Nee, Suzhang, Lina, Marilyn, Gingko, Charles Chua, Tian Soo, Steven Chan and Norlinda for the other colourful bouquet of flowers. And, thanks to Sam Huat Huat for the antique abacus. He said we should place it under the cash register. And ladies should not touch it during the red days.

    The best times to come are 4.30 pm to 6.30 pm. I think this is the best time to meet the Shenton Robinson guys and gals before they go home. Thanks everybody.

    Terence Seah

  107. Terence,

    You have left out Sam Goh and Thomas Loh for the colourful & beautiful bouquet of flowers……. :)

    Just now lunch time, me & Suzhang ordered the Pork Sausage Spaghetti Bolognese, we asked for more sauce and Rene happily obliged, so yummy yummy! While eating our lunch, there were sudden rainfall and the huge crowd came into the Cafe. Wow…Cat Yeo, Rene & Danz were so busy serving the customers. After we have finished our lunch and coffee, we noticed the Cafe have special set meal cost only $10.90, including coffee/Tea and soup, which is more worth…will try that next round. ;)

    Ah Nee

  108. Terence, Hou Chong, Rene, Catherine and Dan,

    Congratulations and Best Wishes on the official opening of Brastilava Cafe, SHC’s new born baby!!! I’m proud to see that it is run by SHCians only.

    Since I cannot be there to support, I’ll send my team of secret agents down. Be on the lookout! lol

  109. The Caffe runs along the lines of the Blue Helmet concept, and it is time I share the background concept with you. Only SilverHairs can be employed by the business. However, the enterprise must be run like any other business, and therefore has to be profitable. The bulk of its income is expected to come from the public, and from the companies within a few hundred metres from the cafe.

    The cafe hopes to increase its revenue from the morning crowd and the afternoon meetings.

    Some of you may wish to join this cafe, but like what Dennis Wee said, it’s not so easy. We found out the hard way that there is a lot to learn; even making a cup of cuppacino or long black. Cleaning one plate appears easy, but when it comes to cleaning 100 plates, 50 bowls, an entire oven or even the coffee machine, hmm, it’s tiring.

    Cat and Rene are charming, but putting on a smile throughout the day is demanding. And for Dan, it is equally exhausting washing and cooking.

    If you think that operating a cafe is something you want to run, you can raise your hand to offer a helping hand. Once you know the in’s and out’s of the cafe operation, we would consider having you as a part-time staff. Feel free to raise your hand, and we will invite you for an afternoon or morning meeting. Strictly for SilverHairsClub members.

    And, if members have ideas, please share them. Cat, Rene, Dan, Hou Chong and myself would be happy to review them.

    Dont you think this is fun?

    Terence Seah

  110. Hello hello Ah Nee ah?

    Missed your phone call and just read your sms lah. Aiyah, office no allow reading of blogs lah. Next time u call me or email me at office okay? You know where I am what.

    Anyway, tell you a secret. I was at the party at Brastilava this afternoon. Next time Suzhang and you join us okay?

    Happy you thought of me. We lunch together next time okay?

    Yours Daisy

  111. Hi Terence, Hou Chong, Rene, Catherine and Dan,

    Congratulations to your official opening of Brastilava Restaurant.

    I will definitey drop by one of these days to have a cuppa or whatever the cafe is selling.

    It is good at last we have a cafe where SHCians can chit chat together in a conducive atmosphere.

  112. Dear all,

    Have not been online for 4 days, thus missed reading
    hot thread like Cabaret Nite and Café.

    Good that you guys and gals brought the latest talk of the town to the cafe this afternoon.

    The Café boss is very on leh…walking pass and dropping by the café more than 3 times a day to provide a detailed insight of the cafe. Aiyoyo..very stress lah..

    Thanks all for your partronage, valuable feedback, assistance (in deco), encouraging words and heartfelt congratulations.

    We were very tired but happy and please to see all this afternoon.

    Special thanks for the beautiful bouquet of flowers.

    I am now looking forward to an enchanting evening at Boat Quay this Saturday. Can’t wait to be served :)

    You people are so sweet and lovely.
    Rene

  113. Not forgetting my special thanks to Lina Ng, who brought me “Japanese curry” for my lunch. Yummy! Yummy! eating at 2:45pm

    Thanks so much, my dear friend.

  115. Hi Terence @# 109

    It’s fun to DREAM about running a cafe – esp one with a charming awning over the entrance, and tables on the pavement – so continental! For that DREAM, I don’t mind helping out twice a week in the afternoon this month for about 2-3 hours. How about starting this Thur after I’ve put up the X’mas stocking? :)

    Cheers,

  116. Congratulations Terence, Dan, Rene, Cat Yeo and Hou Chong on the opening of the lovely cafe.

    Had the opportunity to try out Rene’s Capucinno which I enjoyed very much, with good company of Marilyn, Lin Chuah, Karen and Sockie (who was seated at another table). My only complain is that I got about 3/4 full for my full price :( but Rene apologised sweetly that she is still learning to make a good cuppa. So how to get angry like that? So Rene, its ok now.

    Very good location, cozy but lots of competition form other outlets. But dont worry SHC gang – Jia Yiu!

    Wishing you all the best and may the cash register ring continuously.

    PS – Terence and Company – Glad you like the bouquet of flowers.

    Cheers
    Caroline Gee

  117. Dear Terence,

    Warmest congratulations to you and your Team on the official opening of Brastilava Café. May the cash register ring continuously and you smile ear to ear to the bank everyday.

    I will definitely come by the café to have a bite or cuppa as soon as I can.

  118. Hi Terence, Hou Chong, Cat Yeo & Rene,

    Congrats to the official opening of our very own SHC Cafe “Brastilava Café”. HUAT HUAT HUAT!!

    Hi Hou Chong,

    The jam is very nice. Has it got to be kept in the fridge & why is it so lumpy? Not so easily spread on my bread.

    Can I place some more order just to give away as xmas gift. Pls let me know.

    susan tan

  119. Hi JassmineT #115,

    Thank you for your offer to help as a helper. We hope your smiles can bring in more crowd from the offices around the financial district. You are welcome, and our team look forward to have your assistance. See you on Thursday.

    Terence Seah

  120. Hi Marilyn, Gingko, Caroline, Sam, LinChuah, Karen,

    Really, it’s wonderful to have your supporting words. And, yes the cash register is ringing. Sam Huat Huat has loaned us an antique abacus. It’s safely kept besides the cash register. Thank you Sam.

    Dan Huang is responsible for the evening business segment. We hope to see more SHCians during the time slot of 4.30 pm to 6.30pm. We also hope we can develop this as an opportunity for you to meet fellow SilverHairs, as well as all the guys and gals working along Robinson Road and Shenton Way. Soon, we will design a package for SilverHairs.

    Terence Seah

  121. If you are following up on the cafe business, and maybe planning to go into this business, it is important to have a strong cash flow, not just profit.

    RonaldW and DoreenL have been sitting at the cafe, dreaming the whole afternoon, and came up with an idea to expand the evening crowd. He suggested playing the guitar or the keyboard between the hours of 5pm and 8pm to catch the going home crowd. The concept “Have a drink before you go home” and “Come meet the people from Shenton Way and Robinson Road”. So, this is still a dream, and when it comes alive, there will be beer and ladies drinks. Keep dreaming RonaldW and DoreenL, I shall invite Hou Chong and DanH for a follow up meeting soon.

    Terence Seah

  122. Hi Mary Lee #98, Lee Ah Nee #100, Lisa Ong #104, Maggie Teo #105, Ivy Low #108, Steven Chan#111, Caroline Gee #116, Susan Tan #118 and others,

    Thank you for all your kind wishes, greetings and congratulatory salutations on the opening of Brastilava café under the new owners. I wish to join all of you in wishing the Owners and Operators, every success in this enterprise
    HC

  123. Hi Susan Tan#118,
    I am glad that you found the kk marmalade v nice. The lumps are the skin of the Kumquat and they are edible. The marmalade has to be kept in the fridge once the tub is opened. Regrettably, there is none left for now. Next season is Oct 2010.
    HC

  124. Thank you SusanT, Gingko, CarolineG, StevenC, IvyL, MaggieT, LisaO, Suzhang and Ah Nee for your congratulatory messages.

    It has been a hectic and tiring week at the cafe (fyi we even spent 2 full days on a public holiday and a weekend) trying to learn the ropes of cafe operations. There were days that we put in 11 to 12 hours which left us totally exhausted but despite this, I am excited and anxious to see this cafe project take off on a positive note.

    The two flower arrangements sent by the wonderful group of SHC wellwishers are a welcome sight for us every morning and to them I would like to say thanks – you gals and guys are SWELL! I shall not repeat the names as the other members of the Cafe have already mentioned you but you know who you are.

    It was heartwarming to see different groups of SHC members dropping by these last 2 days and I hope that this warm support will not soon peter out and that we will have them coming to meet their friends here at Cafe Brastilava.

    On this note I shall now sign off as I have a loooooooooooong day tomorrow. Good nite!

  125. hi Terence, Hou Chong, Rene, Catherine, Danz

    Congratulation for the opening of the cafe. Hope you have more customers from business district area and cash register ringing.

  126. Hi Terence,

    Congrats to finally becoming a cafe owner and running it exactly the way you want it with like minded, dedicated lovely people Cat Yeo, Rene, Dan, HC and others who wished to seem dreams come true. The story of how you got into this cafe business really sounds like a start of a success story ” I bought it because this is where I hang out to have my breakfast and the owner is selling it away and this I have my chain of Brastilava started”. But right now, yes there is still alot of uphill tasks ahead but will more help from SHC people in one way of another, the Brastilava Chain will soon happen with branches in East, West and the North.

    Like Cat Y is asking and hoping that this Xmas will see more people dropping by to meet and at the same time support Terence Cafe ‘Brastilava’. For those who find it difficult to remember you can coined as ‘Bra Stil Ava (Available)’. I did not physically confirmed this but was assured there are on.

    On Terence other dream of making the cafe also as a drinking spot after office hours let us hope it can materialise too. I guess once the licence is available there can be list of musicians available to start the happy hour on different days bringing their own crowd for a start.

    In SHC ranging from the pro to the amateurs like me, we have Jeff Gan, Edwin Chen, Patrick Chan who may be able to pick one day a week to do their gigs. They can also bring in their own friends, crowd for a start and hopefully draw the public in too. On Fridays all of them can jam together and pack the whole cafe and overflowing the walkways too? If there are other undiscovered musicians it is time to raise your hands now.

    Hope Santa will grant Terence Xmas wish and also wishes of all SHC members too. Merry Xmas all.

    Cheers

  127. Dear Terence,

    Extract from “Dare to Dream”
    Dare to dream
    Dare to fly
    Dare to be the heir the chosen one to touch the sky
    Dare to reach
    Dare to rise—
    Find the strength to set my spirit free
    Dare to dream

    indeed 1 of your wildest dreams has materialised! CONGRATS!

    These days back to busyness, not much time to read wat’s happening, hence, like a snail,,, to send best wishes to You and Your Cafe team.

    I remembered this quaint, cosy cafe where we have had our SHC monthly gathering esp once after the meeting you and a group of us adjourned to the makeshift food centre near Outram MRT for “luo hei” dinner… those happy times!

    my Christmas wish to you and your Cafe Team: may your cash register tinkle! tinkle! may there always be ‘service with a smile’ :D

    Happy Christimas!
    ChristinaCL Chan

  128. RonW and SylviaA,

    Thank you for your wishes. We have finally come to the end of a hectic and chaotic week and we (ReneL and DanH) have emerged unscathed saved for aching hands and especially aching feet!

    Not a single day passed by without some SHCians coming by to order coffee and have a chitchat (RonW, DoreenL, JohnH, Kelly, Don Juan, Vincent, Hong Jeng, Chin Boon). Some even came to help with serving and washing (RosalindL and MarilynT),some to eat (MAS Angels- Suzhang, ANee, Nor and joined by Daisy. Most came by for a drink and sometimes it gets so busy that we had no time to chat with them. Thanks everyone for your support.

    Now with a tired frame of mind and body, kindly pardon me if I have left out your name…..till the next time on the continuing saga of ‘Brastilava Cafe’ this is CatY signing off.

  129. Hi CatY,

    Am more than happy to help out with washing a couple of plates and cups, plus it was quite fun to do the serving.

    Am sure you guys had it tough coping with teething problems, an entirely new work environment, long hours on your feet, but all your enthusiasm shows through. Am amazed how Rene has, in her own words, transformed from a non-coffee drinker to being able to prepare all kinds of coffee, all within a couple of sessions. Give yourselves a pat on the back.

    You will definitely be seeing more of me at the Brastilava.

  130. Hi Guys @ the Cafe

    I wld want 2 be a familar face there 2. Mind u I m a fussy n heavy coffee drinker.

    Any valet service for bicycle? At least I can rest my eyes while I sip your coffee in comfort.

  131. Hi Yew Kwong #130,

    i have not known you to be a coffee drinker, only as a beer drinker. Glad you can come and relax when you are around.

    In front of the cafe, there is a 50 metre railing and all bicycles are parked and locked there. Yes, this is the place for your bike. And, thanks for the support. Would love your feedback too, for improvement. Aiyoh, no valet. lah.

    Terence Seah

  132. Hi Brastilava Cafe Team,

    I was wondering how to show support especially 1 of my cycling kakis got involved with this business, my office is far away from town and you don’t open during weekends.

    Then came this info that you guys will be around till 4pm on 27Nov., I rushed down with Jassmine as she couldn’t wait to put up those X’mas deco but both of us had other engagements the earlier part of the day.

    Neither a coffee drinker nor meat eater, I tasted hot chocolate and salad. What I’ve enjoyed was not just the fresh taste of the beverage/food but the effort that you guys had put in before it being laid on my table.

    My salute to your brave move, will sure to drop by when i’m around Shenton Way.

    Cheers,
    Joyce

  133. Hi Joyce #132,

    I like your comment that it was a brave move to start a cafe business. Yes, it can get pretty tough. The cafe will only take in SHC members. Our latest to join us is Sockie who will assist us with the book-keeping.

    I am looking to put up a wooden and hanging sign board in front of the cafe. If you can do so, please let me know. And, we will pay for it.

    For other SHCians, if you like to demonstrate and share with us new lunch receipes, without requiring open fire, please also let us know eg stews, curries, etc. Feel free to talk with Cat, Rene, Dan or Hou Chong or myself. Lunch hours 12 – 2pm are busy hours, so definitely wont be able to chat with friends.

    And, finally, if you like to help out, and learn the ropes in that cafe, please contact me directly.

    Terence Seah

  134. Hi Terence,

    I’d witness the hectic life my friend & her family gone thru while helping them to tidy up their various set of books in food industry some years ago. The effort they’d put in was unsurmountable, hence the admiration of you guys’ spirit herein…

    I’ll get our graphic artist to contact you on the wooden hanging sign board, pls email me your contact number.

    Not sure if anyone still remember the ice-cream eclair i brought during 1 of our pot-luck session and if you want to add that to your menu?

    Regards,
    Joyce

  136. Hi Terence @# 133

    I’ll be visiting the cafe tomorrow abt 3p.m. for coffee and to volunteer my services. Some high surfaces ( eg fridge tops ..)need a good wipe and I’m going to do that if the cafe is not bustling with customers. If it rains in the afternoon, I’ll not show up as I know the cafe will be bursting at the seams!

    Btw, I think pop corn, being almost everybody’s fav snack , may be a profitable food to sell, esp as take-a-ways. The supplier of the pop corn usually provides the machine for popping the corn and I understand it’s easy to operate it.

    Ok hope you are ‘in’ tomorrow afternoon.

    Cheers :)

  137. If you are also thinking of running a cafe, you can be sure of getting headaches every day. Name it and we have it.

    Running a F&B outlet from the SilverHairs community is challenging, if you are thinking of running one. However, I have seen positive changes since we started on 1 Dec. We strive on creativity at bringing in the crowds during breakfast and afternoon tea.

    A pleasant surprise today, I saw Tim Liu and his colleaque during lunch at the cafe. In his typical playful and jovial self, Tim tried to have a second helping of soup. Either the soup was honestly good or he was trying to chat up the cafe staff.

    Lina Ng came in today, and help to create a new lunch dish called Japanese curry, with rice and greens. It was tasty, and we decided to adopt this dish for our Shenton Robinson lunch crowd.

    We have still not created “Something Special for SHC”, hopefully we will do so before the new year is here.

    Catherine Yeo is in Japan, and we have temps to help out the busy lunch.

    Terence Seah

  138. Thank you Terence @#137 and crew for entertaining my pre-U class monitor Romeo and me with a chicken whom, I was told, came with a pretty name Rosemary and a sexy body warm to a roast and under which you merry. But alas, when we finally met, Rosemary was all chopped up incognito, and that was the one big regret Romeo had.

    Romeo’s good youthful look belies his 53 years of watching the world go by. While in S Africa as a CFO, he befriended d’Kock, leading SA horse trainer. As he is naturally gifted with the ability to grunt & neigh better than a horse, he helped d’Kock in foaling. One just cant put a stallion and a mare together and expect them to mate. So Romeo would tell them dirty stories and get them in heat……..but one day a mare was so swooned that she decided to give her first time to him……….. Not sure whether he obliged.

    With a bagful of tricks and antics, and his knack in talking the femme fatale to femme vitale, nice if he can be persuaded to join SHC.

    You mentioned the soap. Well, it was a tad too sng sng, and we had to do a the tarik with the kopi for a mix which actually tasted heavenly. Try that sling when you next serve your customers. It may be that “Something Special for SHC” you are thinking of creating and you can call it kopi sng sng soup………..

    With gallant Dan balancing the plates and bowls over his 2 hands and the teapot on his head, I cant do less than to take my bowl to the basin and als to show Nellie that I had kept my promise of finishing everything in the bowl………

  139. Thanks Dan for serving me the cup of Cappucino which I had ordered.It was excellent with just the right amount of cream and the right choice of Mocca coffee beans.

    The pricing of most of its ala carte food or drinks menu were reasonable and comparable to other “cafes with good ambience” and this is a strong drawing factor esp.when it is taken over by a new management.

    I had a pleasant surprise when HC offered me to sample his honey baked HC pork ribs. The ribs were very delicious. I would like to suggest that you should also cater to 2 different grps of customers with different tastes.
    (i) slightly sweet ribs and
    (ii) slightly salty ribs similar to Hog’s Breath in Vivo City.

    Besides, a suggestion box shd be placed there for customers’ feedback. From the feedback gathered on a monthly basis , the management can continue to brainstorm on how to be even better and hopefully one day SHC can have a chain of franchises that rivals those of Subway or Mac Don. With patience, the mulberry leaves turn to silk. :)

  140. Hi Brastilava Caffe Team ,

    To make the place looks more like an Italian cafe, I suggest that the stainless steel tables would look better if it is covered with a deep red table/maroon cloth and placed in the centre will be an approx 8″ slender vase with an artificial rose or other flowers to give it a more “romantic” and “classier” atmosphere that will help to woo more customers or passerbys in from afar.

    That includes those 3 or more tables being placed outside the cafe along the pavement. As RED is a v.striking colour from afar.

    The Brastilava Caffe sign was old and its text was fading and not big enough and I couldn’t see it from across the road.

    My 8 cts. worth.

  141. Hi Steven Chan #139,

    Glad that you thought that the honey baked pork ribs were very delicious. As you know, the ribs is not on the café’s menu and I prepared it on Fri evening especially for the party of 10 who were on an outing to celebrate the b/day of a lady member.
    There is room for improvement on the ribs. Your suggestion will certainly come in useful and it will be closely looked into, if and should ever, the ribs become a regular item on the café’s menu. TQ.

    HC

  142. Hi Terence,

    As the X’mas season is coming to an end, I shall be visiting the cafe this coming week to take down the X’mas decor (or what’s left) that I put up. If you want to have an early start on the CNY theme, I can put some CNY decor up on the same day. Hope to see you there – Tue 3.30 p.m. :)

    cheers,

  143. Hi Jassmine

    It will be great if its tomorrow 5th Jan at 3.30 pm, i will be able to join u. I’ll bring the artificial traditional CNY flowers incase u need to add on to the decor. Yeap, let’s help make Brastilava another condusive area for all SHcians to meet after peak hours.

    cheers

  144. Hi JassmineT #142,

    It’s very nice to have you decorate up the Caffe for Xmas, and now you have offered to bring the Xmas decor down and put up the lunar decor.

    Rene pointed out that you had cleaned our fridge top the last time, thank you.

    I look forward to seeing you on Tue 3.30pm.

    And Fredalim, I look forward to seeing you too.

    For the info of SHCians, in 2010, the cafe will now be open 0800 hrs to 1700 hrs. Catherine Yeo has requested to be replaced. We now have Rene and Venika operating the cafe from 0800 to 1700 hrs. Dan comes in during the busy period of 1100 to 1500 hrs.

    And, for SHCians with interest to work in a cafe, please feel free to contact me or any of the current operators. Just note it is not an easy life.

    Terence Seah
    Happy New Year.

  146. Good Morning everyone…

    Yeap Jassmine see you today. Coffee at ‘Brastilava’ after the peak hours anyone? Bdw, have not been to MPH at Raffles for donkey years, any change of address?

    cheers

  147. Yesterday, Jassmine and Freda came to the Cafe to remove the Christmas decor and put up new Chinese New Year decor. Thank you so much.

    Now, this is something I guess is exciting. We have been thinking of offering a workable and sensible package for SHC members when they come to the cafe. In fact, we are still thinking, as we would like to ensure that the lunch crowds along Shenton and Robinson are catered to.

    We are also planning to introduce a simple and fast breakfast menu, starting next week. If you are working along Shenton and Robinson, and would like to sit down in the cafe and have a cup of coffee, toast bread and yoghurt before you rush off to the office, please do come in next week, Mon 11 – Fri 15 Jan 2010. We shall learn from your experience and feedback. The invitation is free, strictly to SHC members; and it would be nice if you let us know which day you will be come. We are limited to 30 pax a morning, 0815 hrs to 0930 hrs. We plan to go live on 18 Jan.

    Terence Seah

  148. Hi Terence,

    I’ll come for the trial breakfast next Tue, about 9.15am. Will also put up more CNY decor after breakfast. See u. :)

    Cheers.

  149. Terence,

    Your cafe offer breakfast from 0815 hrs to 0930 hrs next week. And we start work at either 8.00 am or 8.30 am, how to relax over a cup of coffee / toast bread and yoghurt before rushing off to office leh? apa macam ????

    We, Ann To, Nor, Suzhang and myself may drop by your Cafe next week during lunch time. What’s the menu for the day…..

    Ah Nee

  150. Hi Ah Nee, guess you dont have the chance to relax as with other staff in your building.

    Well, at SGX and DBS towers, the gals and guys are luckier. Many start at 9am.

    Other SHCians are invited for the breakfast next week. We need your feedback.

    Terence Seah

  151. Hi Terence @# 150,

    Feedback:

    1. The kaya is delicious.
    2. If free flow of coffee and unlimited amount of toast, be prepared for a hungry fella or two to wolf down more than 4 slices of toast and more than 3 cups of coffee. I think the two loaves of bread might not be enough to last till 9.30am.

    About the CNY decor…did you notice the happy family beneath the orchid flowers? In case, like Sam Huat, you think the mother is acting proud…no, she’s working (looking for food) while the dad is feeding the baby …see, very modern concept :)

    I also left behind 3 CDs of Oriental music and songs – AS CNY is round the corner, I think playing soft oriental music in the background can help set the CNY mood. Can keep the CDs safely? I think they are out of production.

    Cheers, :)

  152. Hi Jassmine,

    Suddenly before I realise it, you have added the chinese decor to the cafe. And, I do appreciate your feedback on the hungry fella. We will modify it.

    Terence Seah

  153. An update from the cafe:
    Dec 2009, we lost a few thousand dollars. We followed the same receipes as the previous operator, completed a one week training and reorganised ourselves.

    Jan 2010, wow, a new year. Rene and Venika gave the cafe a good sweep, made the place sparkling clean and revamp the lunch menus. We also installed a new dishwasher and reorganised the store room.

    For years, the cafe does not serve breakfast, and we are launching a breakfast menu next week, with the aim of attracting more crowds and serving more breakfast takeaways. A number of SHCians, including Andrew Yeung, have offered breakfast suggestions, and we implement some of these ideas.

    Meantime, we are looking at a SHC card, offering a discount to SHCians. Hopefully, other SHCians with their own business can offer similar to fellow SHCians. As this is a reasonably new idea to SHC, please speak with me first, until we develop a workable concept. Anybody who can help to implement members card, please do let me know.

    Terence Seah

  155. Hi Terence,

    I’ll be visiting the cafe coming Tue, abt 3.45pm. to take down the LNY decor.

    btw, I think you were very very naughty towards your Chinese lge tr. I hope she/he’s now happily retired AND in one piece!

    Hope to see u at the cafe next Tue… :)

    Cheers,

  156. Hi Jassmine,

    I shall see you at the cafe on Tuesday.

    Now, let me tell you what I do with my economics teacher during my Pre-1/2 days. I would fold paper arrows, and then use a rubber band to catapult her backside. As everybody laughs, I was not caught. Good team spirit. I also tried the same thumb tag and half broken chair with her. Used to put spiders in match boxes to hear her scream.

    Now, I am a good boy.

    Terence Seah

  157. “…..let me tell you what I do with my economics teacher during my Pre-1/2 days. I would fold……..her backside……thumb ………her…….to hear her scream”.

    Wow, Terence, you terror leh at not fewer than 2 counts.

    First, you already had a economics teacher when you were less than 1/2 days old. At that same age I cd hardly open my eyes to see who my parentss were. So. it’s another case of a prodigy in the making which went wrong somewhere sometime?

    Second, nobody will do less than to scream when thumbed in the backside. No wonder when you make the thumbs-up sign, everybody runs and no prize guessing that the bayi runs fastest.

    Elsewhere, Dan-H has this to tell us :

    “……..I lost my mom at the age of two. There were a second and a third and a fourth stepmothers……….Married at mid fourty (sic) as my quota was used up by my late father.”

    Cant say it like that, very the aslamak leh.

    For sure, fathers and sons can and do share many things, like combs, bath-tubs (sometimes together), underpants, toilet papers and to take the sons’ teddy bear as their own but to take a son’s gal, not 1 but 3 somemore, as his? Ummm, an incest is thick in the air……………….

  158. The cafe has now run its 2nd month. Still not profitable, but the loss is reducing. A good sign, as we stabilise the operation and adjusting our F&B items.

    Lunch time is our busy time. To help out during lunch, we have Margaret Lee coming in on some days to volunteer her hands at customer service.

    Come March, we shall also open on Saturday from 10 am to 3 pm. Anna Seet will be operating the cafe on Sat. From now, we shall add another smiling face to the cafe.

    Gee, this is hard fun.

    Terence Seah

  159. Terence, you need to pull in the crowd. This is the Year of the Tiger………….. shdnt you display some tiger figurines if you cant start breeding tigers in there? Perhaps, to start it auspicious in this New Year, do a tiger show complete with a Tiger Danz where tigers maul lions in this Danz.

    Also, take a leaf from what the Taiwanese do. They have pretty penang mei mei eagerly welcoming customers. Many of our gals have been described as pretties so we must have a bevy of ravishing beauties who certainly will like to give you a leg-up, even literally. Sleep over it.

  160. Hi Terence,

    I was thinking of dropping by the cafe during weekend if I happen to be in town. Heard from someone that Brastilava Café no longer operating by our own SHC’ians. Is it true?
    Very sad.

    rgds
    susan tan

  161. Hi SusanT @160,

    If SHC is thinking of running a cafe again, I have to say you need a committed team to run a cafe. I am glad we have a dedicated team of SHCians operating the cafe.

    I just got back from Perth, and was asked if ownership had changed, following your comment. By the way, when did you drop by the cafe? I am eager to know who has made you very sad?

    Terence Seah

  162. The cafe is progressing well, especially during the lunch hours. We have now taken in Margaret Lee, to help us during the busy lunch hours and also to relieve staff on leave. We will continue to stick with employing SHC staff.

    Meantime, if you would like to have a Brastilava card, which essentially is for Shenton way and Robinson Road staff, please register and collect it at the cafe. The card entitles the holder to participate in social networking events among Shenton and Robinson staff as well as a discount off F&B items. Have fun.

    Terence Seah

  163. Some updates on the Cafe business. The cafe is operating well although I wont say it is the best business in the world. It has been difficult trying to bring in business in the morning, while business is good at other times of the day.

    If you are considering a F&B business in the CBD, the target crowds come mainly from Shenton and Robinson areas. Traffic is excellent. Pricing wise, we are on the high-end; and our crowds have usually high titles too. Most prefer the cosy atmosphere of the cafe. I always like to see well dressed ladies with their colleaques coming in for a meal. Shenton and Robinson men usually come in to discuss business.

    Margaret comes in three times a week, while Rene comes in twice a week. Rebecca comes in during the lunch hours.

    I am looking for another cafe in the CBD area, if I can find enough flexible manpower. Cash flow and profits are great attraction in F&B.

    I am now looking to go into the after-work hours slot. And, should anyone be keen to work the 5 – 8 pm, please email me. We are likely to have beers and music during this time.

    Terence Seah

  164. Hi Terence #163,

    Congratulations on a successful maiden venture. (Is this cafe biz your first business venture?). Can share how you manage to ‘run’ a business in S’pore when you’re not based here? What’s your management style ? You know something? My instinct tells me this talk/sharing will attract men. Hope you put it to the test. :)

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