Front of House Manager at Hello Sunday, Sarah Carr has always loved making others smile. Her passion for bringing joy to others meant working in hospitality was a no-brainer and she completed a Diploma in Hospitality Management straight after school. While studying, Carr worked as a barista at Coffee Culture in Beckenham, Christchurch but when a leadership opportunity arose at Hello Sunday, there was no doubt in her mind to make the switch.
“I have always dreamed of working in a fast-paced pumping café with an awesome team culture, and products and services to be proud of.”
Hello Sunday is known for its warm atmosphere and fresh flavour-packed food. Located on Elgin Street, Sydenham in what was once a community post office, the popular restaurant is as close to fine dining as brunch gets. With so much history, the building is set up to feel like a guests ‘home away from home’ - dog friendly, with food to die for, spot-on coffee and a polaroid photo wall of their canine guests. Like a family, the staff work closely together, encouraging each other and keeping the banter flowing whilst working through booked-out weekend shifts.
“I feel very privileged to work in such a wonderful environment with an incredible team.”
At Hello Sunday, Carr’s favourite coffee blend is Switch Espresso ZAP blend. A perfectly extracted shot paired with silky steamed milk, creative latte art and “a whole lot of aroha” are what make a coffee great.
One for a smooth, golden crema, the barista knows that a customers’ first glance will decide how much they enjoy the drink - meaning making it absolutely gorgeous is a must-do.
Carr has noticed a rise in customers' adventurousness in their coffee choices. What was once a simple long black may now venture into a cold brew or single origin blend. Plant based milks are on the rise and Carr believes oat milk may even top blue top milk one day soon!
Adventure continues as the industry is getting creative with how the brew is served and trends are encouraging bold new ideas. From espresso frozen into ice blocks, and served in water as an iced long black on a hot day to lockdown trends of ‘whipped coffee’, the manager believes there will be more ideas to come as the coffee market continues to expand and develop.
Believe it or not - with the passion she has for serving an excellent brew! - Carr herself does not drink coffee. Her go-to drink is a coconut chai as she prefers not to rely on caffeine to get her through the day. Coffee is still a huge part of her life though, as she adores the smell and even her perfume has notes of coffee bean.
Outside of busy shifts at the brunch restaurant, Carr enjoys spending time with friends. Christchurch offers lots of brunch options for the manager to scope out, as well as scenic locations for road trips and beautiful walks. But, brightening a person’s day is where the 23-year old finds most reward, serving and conversing with people from all walks of life.
“Being able to bring a smile to people’s faces with our creations - I get to live and breathe that joy. Life is hella good!”
hellosunday.co.nz
