Passion Rules

In 2014, two brothers and a former All Blacks captain opened a small café in Victoria Street, Christchurch. Taking inspiration from traditional European cafés, Bink and Luke Bowler, and Reuben Thorne, brought coffee beans front-of-house with an eye-catching steampunk-style micro-roaster.

But they didn’t stop there. The interior was quirky, with all available wall space covered in an eclectic display of framed photos, prints and posters.

By calling the little café ‘Black & White Coffee Cartel Victoria St’, the founders showed their intention; this was the start of something big. And their confidence was not misplaced.

Levelling up

In 2016, hospitality entrepreneur Alan Win and business partner Raphael Garcia bought into the business. Their objective was to position the business as New Zealand’s first and only micro-roasting coffee café franchise system. Now, there are 18 franchises, and it is still considered one of the most straightforward and least restrictive in the coffee industry.      

When franchisor partner Tony Yin was employed as Franchise Manager, one of his first jobs was to recruit a franchisee for Black & White Coffee Cartel Victoria Street. He knew exactly who had the right experience – his friend of 20 years, Jun Ji.

Right timing

Smiling broadly, Jun reveals the real reason he said yes to the offer. ‘The Christchurch earthquakes rebuild was reaching a stage where office space in and around Victoria Street was opening and starting to fill with people. These were the type of people I knew would appreciate the differences that separate Black & White from other cafes; being able to watch micro-roasting, while enjoying coffee that’s freshly roasted, freshly ground, freshly made.’

Growing up in China, where his mother owned boutique hotels, gave Jun an early taste of hospitality. During his student years in New Zealand, he then worked in the food-service industry, giving him experience in the field. He says he was drawn to the Black & White Coffee Cartel immediately.

‘A lot of things impressed me, particularly the competitive edge and bottom-line benefits of being able to cut out the middleman supplier of roasted beans. Also, the margin made by micro-roasting on-site as well as on the sale of each cup of coffee,’ explains Jun.

‘The uniqueness of the funky, quirky fit-out also appealed. And don’t forget the aroma! Coffee made from freshly roasted beans definitely smells better and tastes better, too.

‘Before becoming a franchisee, I was working for one of New Zealand’s major food service wholesalers. This further added to my understanding of food supply chains and distribution, and even gave me some culinary knowledge.

‘As keen as I was, and even knowing Tony so well – he introduced me to my wife Yanxin! – I did extensive due diligence. Thoroughly researching the Black & White franchise model, reviewing financial documents and reaching out to existing Black & White franchisees for their insights on support and profitability, all helped shaped my decision.’

No barking, please

‘Black & White Coffee Cartel Victoria Street has seating and tables for 40, with an outdoor area for 15,’ explains Jun, adding that dogs are welcome. ‘Providing they don’t bark or wee on the floor! Being dog-friendly, means we attract the regular Hagley Park dog walkers and people living locally in apartments with their fur babies.

‘Our small size means that, unlike other Black & White Coffee Cartel cafés, we don’t have a large commercial kitchen for on-premises brunch favourites but, believe me, our selection of cold and hot cabinet food is the best! And besides, having less focus on the kitchen gives us time to fully live our passion for coffee.’

Part of this passion is further developing the income stream created by sales of whole and ground fresh micro-roasted coffee beans, says Jun. ‘With coffee making facilities in many of the businesses our customers work for, it’s a regular thing for them to grab a 200g or 1kg bag to take back to their offices.’

Reflecting on previous years, Jun admits that, like everyone in hospitality, he was blindsided by Covid-19 and the related trading restrictions. That’s when Jun says he and fellow franchisees experienced for themselves the benefits of belonging to a franchise with foundations deep enough to survive a global pandemic and subsequent financial recession.

A decade in coffee

‘We’ve bounced back, but during Covid we never thought that in February 2024 we would be celebrating the Black & White Coffee Cartel’s 10th anniversary in the small café where it all began,’ laughs Jun. ‘Hospitality or café experience is not necessary to be a Black & White franchisee, but I believe passion is: Passion for coffee. Passion for delivering exceptional service. Passion for the Black & White brand. Passion to succeed. Passion rules!’

With a turnkey Black & White café starting at $350,000, franchisor Raphael Garcia suggests that although the franchise has favourable relationships with banks, partnering with relatives or friends can be a great idea to spread the investment. ‘Regardless of where you live in New Zealand, providing you have the right attitude and importantly, passion, contact Tony Yin today.’      

See this advertorial on page 51 of Franchise New Zealand magazine Year 33 Issue 2

Contact details for Black & White Coffee Cartel

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