Presse Café Cyprus is opening soon a new Express shop, on Limasol Avenue, in Nicosia. The store will serve frappés, espresso, hot and cold drinks, along with fresh and healthy food. 

Our Presse Café CEO and his esteemed advisors are presently in Russia. Their mission is to explore and weight the opportunities for us in Moscow over the next years. Stay tuned!

Why is it that when seen from the outside, some people seem to succeed in their business with a lot of ease? We decided to talk to our experts and it's Mr. Hussain, owner of two Presse Café branches at Quartier DIX30 and Square DIX30, who will be sharing with us his "winning recipe" for this week.

After 35 years in the trade and export field both here and abroad, M. Hussain became the owner of a Presse Café franchise without having planned it much. It was the kind of opportunity that you feel that you have to seize with the intention of doing something great with it.

Mr Hussain is a "real" businessman. It shows through the passion that pierces through each sentence when he talks about his business and explains to what he owes its success.

"When I start something I go all the way! It was like this from the beginning and still is. It is what I taught my children who are working with me to do. At first, you have to be aggressive as in determined, stubborn! Then you have to go all the way with your ideas without ever giving up, even when you encounter obstacles and difficulties. And to be able to do that, you must love what you're doing."

Customers have noticed that the attention to details in order to impress them and to make their visits to Presse Café enjoyable have been multiplied since Mr. Hussain and his family took over those two branches.

"We have embellished the terrace, gave a new look to the place and increased our daily salad selection by varying our offers. We take our time with each client when serving them the perfect coffee and plate they want, and in addition, to ensure the quality and the freshness of the products, we pay special attention to the presentation of our plates because we first and foremost "eat" with our eyes!"

For him, the word-of-mouth is the best advertising strategy. "When customers take the trouble to point out how delicious the food was and how much they appreciated the welcome they received from us, we know that they will tell their friends and find opportunities to come back" he said.

The secret? You have to work hard!

When asked what he means by "work hard," he hastens to explain that the quality of work is not measured by the number of hours you put in.

"We work a few hours each day. Between seven and eight. However, it is important to clarify the work, to make it more efficient and to simplify everyone's tasks. Working hard is putting your utmost in what you're doing in order to make it perfect. As simple as that. It is also coming up with ways to be more efficient. All this comes with loving what you do of course"

And finally, he attributes much of this work and success to his team that he shaped to his liking, obviously.

"It is important to get the team involved. I work with my family, my son, my daughter, but the employees also became part of the family. They are our children. And every day we ask them their opinion. When they taste our products they know that they're good and become more convincing when assisting the clients with their choice because they know. No need to pretend!"

If the Presse Café concept is strong in itself, people like Mr. Hussain who know how to surround themselves with a strong team give Presse café its flavor, its unique colors and that little extra that makes you come back again and again. To speak with Mr. Hussain and to drink a good cup coffee on the flowered terrace.

Both Presse Café branches are open 7 days a week until evening. 

Presse Café Dix/30 
Presse Café Square Dix/30

Have you ever worked in the service industry? If so, have you ever had to try very hard to please everyone but never the less felt that you were caught between a rock and a hard place? In any case, we face some of these situations occasionally in the course of our day-to-day operations and would like to share them with you with total honesty.

It's lunchtime for example, the queue is getting longer and an undecided customer is asking questions about every single item on the menu delaying everybody behind. We want to offer the best service that characterizes the type of business that we are, but people in the queue are in a hurry, they don't like being delayed, they're impatient and they show it.... It's ok. We are used to that! We take all the time needed to please this particular customer who later leaves well served and satisfied. We smile to the next client, the line starts moving again smoothly with no incidents!

There are also those who arrive early, choose a table that seats four people and settle in comfortably. Later, when other clients look for a place to put down their cup or plate, it's hard for us to ask those who were here first to make room to the new comers. But it is even harder to let people leave because there's no place for them to sit.

And if a person allergic to one of our products decided to bring their lunch into the store, would it be fair not to grant the same favor to someone who asks to do so but for a different reason? The list of things is long and hard to control, especially with allergies. Nut allergies for some, kiwi for others...What to accept and where to draw the line? Should we also accept a delivery of food ordered from another chain by a customer sitting in one of our cafés? (Because yes, as strange as it may seem, it has happened already!)

Therefore, to avoid misunderstandings and limit "harsh" interventions that look like school discipline, our designers and developers had a funny idea after discussing with our customers, employees, franchisees and territory directors. They worked on the sign below that shows with humor the ways that set the foundation of our work.

Even if we do everything we can to make everybody comfortable as if at home, the fact remains that we still have to pay the rent beginning of every month! Consequently, there are some things that cannot be allowed.

At the end, and without any intention to play on words, we have to face the fact that selling coffee and sandwiches, is our "bread basket" and beautiful spaces, nice atmosphere, good company, free WiFi, music, magazines and newspapers, are extras that we delightfully love to offer to you!

It is hard to believe that Presse Café Cyprus is already celebrating 4 years!

Congratulations to Theodoros Kringou and his team for rising and nurturing the Presse Café spirit amongst the Chypriote community.

In the picture: Jay El-Jalkh from Presse Café St-Hilaire and Emmanuel Robin at our Training Center at Presse Café 3563 Saint-Laurent Blvd.Before becoming a Presse Café franchisee, candidates must complete a few weeks of training. It's meant to teach them how to prepare our exclusive recipes as well as all the aspects of managing a Presse Café store.

The new franchisee of Presse Café St-Hilaire considers himself lucky because he discovered at the age of 39 his real vocation. Greeting people, cooking for them and offering them a second home, the time of a meal or a coffee, was always a thrill for him. He loves people and takes a great pleasure serving them as a restaurant owner.

We asked him to describe his journey a little more.

Before joining Presse Café network, I worked in the hotels and restaurants field for 18 years and between Hotel Management studies, Sommelier Training at the ITHQ, working shifts at receptions, nights’ auditions, room service at hotels and as a waiter at restaurants, I learned my job.

When I was young, I dreamed of becoming a singer, a dancer, a doctor, a fireman, an architect, a chef like any kid of my age. Then with time, the idea of owning my own restaurant grew and took roots in me.

Now, I will have the chance to welcome the locals in the Presse Café and somehow be there for them while they’re enjoying their relaxation moments outside the office hours or school or home.

Do I need to add that I am already thrilled at the idea of being part of this great community that revolves around Presse Café morning, noon and evening?

Presse Café Mont St-Hilaire is open from 6 am to 7 pm on weekdays, and from 7 am to 7 pm on weekends.

Click the link below to follow on Facebook the news of Presse Café Mont-St-Hilaire and the coffee contests: fb.com/pressecafe.msh

Presse Café Cyprus opened its new store December 19h, on the premises of the movie K-Cineplex in the area of Makedonitissas. The big cinema parking, the indoor and outdoor space and Wi-Fi services, makes our new store the ideal place for meetings, and special events.

The authentic espresso bar and the sophisticated menu is the best choice for a quality breakfast, a business lunch or dinner.

To find out Presse Café at K-Cineplex's operating hours and the full address, click here.

Until November 5, 2014, vote online for your favorite Presse Café festive drink and register for a chance to win a day at the spa ($400 value), one of the 5 Presse Café gift cards ($20 each), one of the 5 Presse Café travel mugs or one of the 10 Presse Café exclusive coffee blend bags (250g each).

> Click here to vote!

Everyone enjoyed Presse Café's kids event which took place in Presse Café Stavrou in Nicosia on Saturday 4th of October. Face painting, music and dancing, along with our animator's fairy tale theme filled the ambiance with smiles and magic.

A local radio station sponsored the event along with our team co-operation.

The franchisees that managed, since its very beginnings, the Presse Café at West Park's Healthcare Centre in Toronto have passed the torch on to Trang Pham (aka Susan), the Presse Café's latest franchisee, and her husband, Hanh Tran.

On this picture: the entire team, including Joseph Mouaikel, Regional Director for Ontario, who was on hand to celebrate (and work) with them!

Presse Café West Park is open from Monday to Friday between 7am and 4pm.
Click here for the store's coordinates.