Mathew and Charmaine – with a background in the luxury goods industry – decided to pivot their careers and pursue their passion for the independent coffee shop market. After completing my ‘Starting a Coffee House’ course, they engaged my services to help them transition from their previous industry, and set up their ideal brunch café.

Utilising my network of retail estate agents, I quickly identified a unit that aligned with their aspirations. After careful consideration and several site visits together, they were happy with the location, and the lease was agreed and signed.

The next step involved designing the café, and while Mathew and Charmaine brought in their own architect for the overall vision, I was brought on board to focus specifically on the layout of the service counter.

To ensure the optimal layout and functionality of the service counter, I conducted in-depth spatial planning exercises. These involved analyzing the available space, considering the workflow of the staff, and optimizing the placement of equipment. By carefully considering these factors, I was able to develop multiple layout options that catered to their specific needs and preferences.

Once the preferred layout was selected, I proceeded with the detailed design process.

These designs served several purposes, including:

1. Pricing and Costing: The detailed drawings provided the building contractors with the necessary information to prepare an accurate cost estimate for the construction and fit-out. By having a clear and complete design from the outset, we were able to avoid any confusion or delays during the build phase, ensuring the project stayed on budget and on schedule.
2. Building Control Approval: In order to smoothly navigate the building control process, compliance with all relevant regulations was required, including electrical & plumbing layouts, fire safety and accessibility.
3. Optimising Workflow and Operations: The goal was to ensure that the service counter layout wasn’t just aesthetically pleasing but also designed for optimal workflow. Every element of the service area, from the placement of espresso machines to the storage of supplies, was carefully considered to improve speed, efficiency, and consistency during busy service hours.

Through my extensive network of espresso equipment suppliers, I was able to connect TabxTab with Mavam, an award-winning supplier of high-quality undercounter espresso machines. By incorporating a state-of-the-art Mavam undercounter machine into their setup, TabxTab elevated their coffee offering and positioned themselves as a premier coffee destination in London.

This innovative equipment, renowned for its design and quality, perfectly complemented the café’s commitment to serving high-quality coffee. TabxTab became a place where great food, exceptional coffee, and a passion for design all came together to create a unique, quality-focused experience.