Melanie and her family started their business at the height of Covid after they had variously been stood down or let go.  Drawing on their own experiences with food allergies and intolerances, they created an amazing café in Redland Bay specialising in gluten free products, as well as dairy free, egg free and so on.   

Even though they had a very basic kitchen, hey quickly attracted a loyal following that meant they grew into the adjoining space within a few months, and after a year they knew they needed even more room.  We were referred by the landlord of the new space they were interested in taking. 

Challenge: Ready to level up!  But where to start?
Solution: Take it back to basics, step by step

• We started off by getting a really good feel for Melanie, her family and the business, interrogating where they started and how it was going.  

• Then we looked at the space they were considering, and any other options that were available, making sure that before they signed the lease they had checked out any other areas that might work for them. 

• Satisfied that the location was spot on, we got to work on the lease and made sure they understood exactly what they were signing up to.  We suggested some negotiation strategies, including specific requests for landlord works and cash contributions. 

• Next, we’re into design – we found a designer for them to work with, helped them work out the equipment list, developed a budget that showed how much they would need to allow for, and worked with them through the design process.  

• Once we had plans it was off to find a builder.  The post Covid boom was on, and we worked through budgeting issues, making some changes so that we could maximise value and get built and open as soon as possible. 

• Merak continues to evolve and grow, and have settled into their new home beautifully.  They have created a beautiful, vibrant space that reflects their band and values perfectly – it was a joy to work with them on the next step in their business.