Business Extra: Great service and food on this menu

Owner Gregg Brown, front, with some of his award-winning Capers staff. Photo / Ben Fraser

At this year’s Rotorua Hospitality Awards, Capers Epicurean was named Outstanding Cafe. We talked to owner Gregg Brown.

At this year's Rotorua Hospitality Awards, capers Epicurean was named Outstanding Cafe. We talked to owner Gregg Brown.

What did it mean to you and the team to win Outstanding Cafe?

The staff were absolutely stoked - it's great to receive the recognition.

What do you think set Capers apart from your competitors/what makes it so popular?

Good location, perfect size for what we do but most of all it's the people. The team at Capers are absolutely dedicated to providing outstanding service and quality product.

What do you see as the biggest opportunity for your business in the year ahead?

We are always looking to maintain the high standards and for incremental improvements. We are at the beginning of a stepped refurbishment and over the next 12 to 18 months Capers will be refreshed. This includes new baking and menu items.

Do you think businesses should "give back" to their community?

Of course. I like to think that my wife and I, through Capers and the Pig & Whistle, give back lots and lots. I am fortunate to be backed by a great team that allow me to take on large projects for the community. Rotorua has an exciting future. Amongst the many things that we contribute to - mountain biking and Geyser Foundation - will make a enormous positive impact on Rotorua over time. We love it here and we love making a difference.

How has the growth of Eat Streat impacted on your business (if at all)?

Hard to tell really. The cafe scene is especially competitive at the moment with some quality offerings but none of our direct competition is located in Eat Streat so maybe not. Regardless we do recognise we need to be on our game to retain a good position in the market place.

You do breakfast, lunch and dinner - what's your most popular dish?

Eggs benedict tops the breakfast menu, Scotch fillet with Portobello mushroom heads the dinner menu. Lunch is a real mix of cabinet food.

How many cups of coffee do your baristas make on an average day?

Last week saw us sell an average of 361 coffees per day.

What's the best thing about being in business in Rotorua?

We love the people here and the lifestyle is hard to beat - mountain biking, karting, the lakes, the forest, plus we are close to the coast, mountains and Tauranga, Auckland and Sydney. We have it all really.