Handling the pres­sure

Luv a Cof­fee goes above and be­yond for com­mu­nity

Whitsunday Times - - CHILL -

IT HAS been a cy­clonic time for Luv a Cof­fee staff, but their im­pres­sive team work has demon­strated why the Whit­sun­day com­mu­nity keeps com­ing back.

With the com­bi­na­tion of Cy­clone Deb­bie’s af­ter­math and the Easter hol­i­day pe­riod, the cafe has been pushed to the limit but has come out the other end stronger than ever.

On Easter Mon­day alone, Luv a Cof­fee went through more than 180 eggs, in ad­di­tion to serv­ing some of their cus­tomers’ favourites in­clud­ing chicken schnitzel, break­fast wraps, steak burg­ers and more.

Luv a Cof­fee as­sis­tant man­ager Therese Kel­ley said all staff mem­bers de­served credit for the re­mark­able ef­fort in re­cent weeks.

“When word got out we were open things picked up very quickly be­cause peo­ple were dy­ing for a cof­fee,” she said.

“We have shown we can han­dle the pres­sure, we have never been put un­der that type of pres­sure and it has been fairly full on since we opened up.

“We are lucky we can work un­der those cir­cum­stances re­ally well.”

Ms Kel­ley said the com­mu­nity had over­whelm­ingly given them pos­i­tive feedback.

“Ev­ery­one is pretty happy with the ser­vice and qual­ity of food and cof­fee, we had a lot of feedback on the way the meals have been pre­sented,” she said.

“The size of the meals are very gen­er­ous por­tions and a lot of peo­ple have com­mented on the way we work as a team be­cause we have had days we had never had be­fore.”

Head chef Ni­cole Jones said she was par­tic­u­larly proud of their new­est ju­nior staff mem­ber who had gone above and be­yond their ex­pec­ta­tions.

Luv a Cof­fee re­turned to nor­mal op­er­a­tions on April 5 af­ter Cy­clone Deb­bie hit the coast on March 28.

PHOTO: JA­COB WIL­SON

LOV­ING COF­FEE: Ni­cole Jones, Deb­bie Kunst, Mandy Terry, Mary Hamil­ton, Therese Kel­ley.

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