Dale Bester is the Owner Operator of Origin Curbside Cafe. Operating as an immersive cafe in a food truck, Origin is fun, unique and versatile while serving the Wellington community. He has navigated joyous highs, rock-bottom lows and everything, including an earthquake, in between.
Bester and his then-partner Kim started Origin in 2015. After completing a degree in marketing and advertising, he decided to spread his wings by chasing summers and living in exotic places. He worked as a deckhand on some of the world's most luxurious private yachts in the Mediterranean and Caribbean, then met Kim in the South of France.
The pair combined their business and food knowledge on ways to appeal to festival-goers in the growing competitive market of food trucks.
They decided on a food truck that appealed to various dietary needs, including gluten and dairy free, vegetarian and vegan. Using fresh local ingredients with a strong environmental focus, one of their first menu items was the Earthbowl, a power meal layered with brown rice, quinoa, mesclun and hummus topped with the customer's choice of protein. Origin still serves the bowls today.
The food truck roamed the streets, catering events, music gigs, festivals, and private and corporate functions. Origin parked up and began operating as a cafe when a space became available in Kapiti - where it all started. The truck relocated to Molesworth Street in Wellington and moved again when the 2016 earthquake stuck; the Wellington food truck community helped them secure a spot at Centreport.
After a year, they designed and built a container-sized trailer that increased business capability; it allowed Origin to fine-tune the menu and focus on making the best scones.
“A determination to succeed in the face of adversity, willingness to learn, change and adapt to forces out of our control, practising gratitude, staying grounded and humble, forging solid customer and supplier relationships, and being welcomed into the food truck family have all hugely contributed to where we are today,” said Bester.
Last year, Bester purchased Kim’s shares in the business and has been operating as a sole trader since. Navigating Covid and lockdowns was challenging, but it made way for learning new skills and business growth. Outsourcing cafes to supply wholesale baked goods allowed Bester to find an opportunity for revenue outside of day-to-day operations. Staff shortages have also been challenging; 2:55 am starts will always take their toll.
Bester has several goals for the future. He wants to build a solid team and have a regular return to the events circuit. He hopes to find a permanent home for the smaller trailer to operate in tandem with the larger commercial outfit and enhance the food style for events.
“Growing up as a kid, we had a tradition of Friday night Tafeltjie (Little table), which consisted of grazing/ a la carte/ picnic style dining. My goal is to incorporate this idea into a catering offer, appealing to any size or style of event. Think along the lines of cheeses, cured and cooked meats, treats, artisan bread, dips, baking, pastries and the like.”
To finish, Bexter wanted to thank the team that got Origin to where it is today. Kim for helping set up the business, his right-hand man that helped him navigate covid, his current partner Carina, his daughter, friends, family and, of course, the constant customer support
“I would never have dreamed of ending up where I am today. I love what I do and see beautiful possibilities of growing this business into a new and prosperous territory, continuing to deliver quality products, maintaining relationships and making new ones.”
