Hospitality you can measure.
Home is the first place, work the second, and the café you choose the third. We bring a touch of that third place onto your floor: a fully managed café inside your office, with a dedicated barista, a La Marzocco machine, specialty beans and a full menu, run by our crew. We handle the equipment, the milks, the maintenance and the reporting, from a mobile bar in a week to a full fit-out.
The change is measurable. Toyota Finance reports Monday attendance rose from 80 people to more than 180 once the barista bar opened.
Behind the bar sits real software we build and run: proof that the hospitality is real, not the point of it. A live dashboard, ordering tablets at the bar and in every meeting room, and order-ahead from any phone. Tap any of the four to watch a short walkthrough.
A live view of your coffee program, built for the reports your stakeholders ask for.
A tablet on the counter your team taps to order, no app and no confusion at the bar.
A tablet in every meeting room, so a round of coffees arrives without anyone leaving the table.
Order ahead from any phone in the building and collect the moment it is ready.
Most workplaces don’t fail. They arrive late to the right decisions.
A Coffee on Cue bar is a single partnership. Here is what it delivers for every seat at the buying table, from the P&L to the procurement checklist.
A daily draw people choose to come in for, and culture you can watch happen. At Toyota Finance, Monday attendance rose from 80 people to more than 180 once the bar was in.
We install, staff, service and restock it, all on one invoice. Your team gets great coffee and you get nothing new to manage, hire or maintain.
Wellbeing your people feel every day, not once a year in a survey, and a bar where teams meet who otherwise never would.
Fully insured and compliant, with clear scope, clear pricing and reporting on every cup. One accountable agreement covers the equipment, the staffing and the service.
Two of the in-house bars we run every day, and what changed for the teams around them.
101 Collins Street, Melbourne
JLL brought a hybrid workforce spread across three floors into one Melbourne headquarters and needed a social anchor to draw people back in. The barista bar became the workplace’s cultural heartbeat, the one place the whole floor plate passes through.
225 George Street, Sydney
A fully managed barista bar with a flat one-dollar menu gave Toyota Finance’s Sydney team a reason to come in. It became the gathering point for the whole organisation, framed not as a perk but as a catalyst.
Not renders, and not a pitch deck. These are our own bars inside client buildings in Melbourne and Sydney, photographed on ordinary working days, with the crew who run them and the people who queue at them.
Every workplace bar starts from one of two paths, chosen for your timeline and your space.
We work alongside your team and builder to design and fit out a permanent coffee station, specified and installed to your space.
Timeline: 4 to 6 weeks from approval to activation
Ideal for: Permanent installations, new office builds, major renovations
A self-contained mobile bar for your office, with all the flavour of the full service and no construction required. The way most workplace bars begin.
Timeline: 1 to 2 weeks from approval to activation
Ideal for: Flexible setups, temporary spaces, trial programs
Tell us about your office and your team, and connect with us to explore the options that fit.
We design a service model around your space and build a proposal your stakeholders can sign off.
We handle the install and activation end to end, from a mobile bar to a fully integrated fit-out.
We gather feedback on site and tune the menu and service so it keeps earning its place.
An in-house barista service is more than a machine. These are the four parts that make it work, and we run all of them: fully managed, no capex, one invoice, and a pilot before you commit.
The ordering screens your people use carry your logo and your colours, not ours. Drag the divider to see the same bar, the same menu and the same morning, wearing a client brand instead of ours.
The same crew caters the room. Order platters, boxes and buffets from one portal, every dietary need labelled, delivered to your door and invoiced after.
Most offices already have coffee that is good enough, and good enough is where the search usually stops. Here is how an in-house barista sits against the alternatives, the good and the trade-offs.
| RecommendedIn-house barista | Cafe concession | Vending or instant | Nothing | |
|---|---|---|---|---|
| Daily hospitality your team feels | Yes. A barista who knows the regulars by name. | In part. Warm, but a queue off your floor. | No. A machine, not a moment. | No. The kettle in the kitchenette. |
| A brand experience you control | Yes. Your cups, your menu, your look. | No. Their brand on your floor. | No. A supplier logo, not yours. | No. Nothing to experience. |
| A genuine reason to be in the office | Yes. At Toyota, Mondays went from 80 people to 180+. | In part. A perk, if it is close enough. | No. Nobody commutes for a vending cup. | No. One less reason to come in. |
| Consistent quality, every single day | Yes. Same trained crew, same standard. | In part. As consistent as their roster. | Yes. Consistent, if uninspiring. | No. Whatever someone brought in. |
| Managed for you, and measured | Yes. We run it, stock it, and show the numbers on a live dashboard. | In part. You still manage the lease, and see no data. | In part. Someone owns the restocking, and nothing is measured. | In part. Nothing to run, and nothing to show. |
Every model includes the same service: the barista, the machine, the beans and the reporting. What changes is who covers the cup. A useful rule of thumb: subsidise coffee by half, and about half the floor takes part.
Coffee is free to your team.
You cover the service and every cup is on the house, the simplest experience for your people.
Your people pay a small subsidised amount per cup.
You cover the rest. The most popular model: a real price signal without the full cafe cost.
You cover only the shortfall.
Agree a minimum revenue per barista hour and pay the difference only if the till falls short, with coffee credits when it beats the target.
The team at 101 Collins Street, Melbourne, on what changed when the bar went in.
Post-pandemic, the workplace is really operating in a competitive environment. People have to decide whether or not to come in. A place that simply does a great job of providing excellent workplaces, desks, meeting room technologies isn't enough anymore. People want that social dynamism and magnetism that draws them in and makes them want to be here. Remote working is great for getting work done and doing a lot of focused work, but it's not great for that human connection and building relationships in the organisation. You really need that place where people can come together and connect as a group. As the lead workplace strategist for this project, one of the key elements for us was about bringing our people together. We were across three different floors in the building and we wanted to bring everyone to this unifying workplace to connect people, to collaborate and to grow. The key driver for us, the cafe, was a big part of that because that was really about creating that sense of community. What would entice our people back and what would be the differentiator for our clients? With the cafe culture that you see here in Melbourne, it was just a really no-brainer to really bring it into the heart of the office. First and foremost, it had to be the full barista experience. The coffee had to be top quality. We're competing with all the cafes around here and Melbourne's got some of the best coffee shops going around. When I first met with Ryan, the thing that struck me was his love of coffee. From day one, it has been like working with a best mate. Coffee on cue stood out as someone who was willing to go over and above and understood our workplace vision as well. I think really the baristas and the experience that they brought, they're as much as creating a front of house experience in our offices as the guys on reception. It was a real success just from day one. You're just coming out of the lift and just the wall of noise that you've got and that real buzz in the office. My personal connections with my colleagues, particularly across departments, increased maybe five or six hundred percent. That's allowed me to not only increase how productive I am at work, but increase my circle of friends. If someone has a best friend at work, they're more than twice as likely to recommend their employer as a great place to work. It's a great organic way to connect and collaborate with people. It's not forced whatsoever. It's wonderful to sort of stop, take a breather, go out there and say, oh my goodness, Stephen, you're here today or Joe, you're here today. I don't even think about working from home anymore because I find this place a better place to work, better place to connect with people and just I get more energy out of this place than I would do working from home. It makes me feel proud. People are gobsmacked. I think it's a wonderful space and it does, it makes you feel really proud. People feel really pleased that they work for JLL. Over ninety-five percent of people have said that the working environment improves their sense of well-being. It also creates an incredible environment to host your clients in a space that you create, that they associate with your brand. We see a lot of that collaboration, that bump factor happening in the office where, you know, if you're going out to get your coffees, you know, that's all a very dispersed experience. We're saving about five FTE per year just in the time saved of people leaving the building, going down into the elevator, crossing the road and waiting in line at that cafe across the road where the experience isn't well created. So just on that one metric, the experience more than justifies itself. But that's just one metric. We've been able to avoid just over one metric tonne of waste. Tens of thousands of reusable coffee cups we haven't used because we have this booster experience. So from a sustainability point of view, that's really powerful. One of our senior leaders actually said to me on day one, I feel like I've been given a warm hug by the office. This is a living, breathing example of what we do. I couldn't imagine that we've ever implemented an initiative that's had as much positive feedback from our people than this coffee on cue experience.
The parts a workplace or events team has to check before they bring anyone on site. Handled, so the decision is an easy one.
Cover in place for every site, with a certificate of currency on request.
HACCP-aligned handling and hygiene, so your venue and guests are looked after.
Fully trained and inducted baristas who arrive presentable and briefed.
Compostable cups, with reusable options for regular sites.
Tell us about your workplace and we’ll design a service around it: the machine, the beans, the barista and the reporting behind them, run by us. We reply to every enquiry personally.