The Federal Store – A retro 1950s sensory experience is key at Federal Store. Now in its sixth year and a little bit out of town in Strandon, it’s a proven destination at any time of day for the coffee cultured and foodie inclined.
Here’s 10 questions with Jeremy Burton for this Member Spotlight.
What made you decide to go into the industry / what gave you your first start in hospitality?
I was always surrounded by foodies. My Mother (Susie homemaker), older brother (the chef), Father (feed an army) and Grandad (the butcher) so I guess that a career in the industry was always on the cards
My first start was funnily enough doing the dishes for my brother at Backstage cafe in Stratford, Taranaki.
What inspires you?
The look of satisfaction on my customer’s faces. This is really what inspires me to keep going and keep improving. Also, produce! Food is a huge inspiration. I always want to do things a bit differently but also with quality and consistency.
What do you love about the hospitality industry?
The personalities you meet, both suppliers and customers.
Also, the diverse options and creativity we have in this country. There is such an eclectic mix of colours, decors and themes that make NZ one of the most amazing cafe cultures of the world.
What are your key challenges?
The most challenging part of the job is keeping up the ideals that you’ve built your reputation on. With this in mind it’s also a constant battle to keep and develop staff who, let’s face it, are the stars that can make or break your business.
What is the secret to your success?
And here in lies the secret to success – building and forming great staff relationships. You have to keep them happy and look after them. Above all else follow through with your dreams and concepts. Don’t be half-arsed, go all in! And when you do believe in what you’re doing and trust yourself, 100 per cent commit and never deviate.
What is the best piece of advice you have received to date in your hospitality career?
Always carry your own can, never rely on others to do it for you. You create your own destiny not others. Also, always go out and be your best self, every single day.
What one piece of advice would you give to people starting out in the industry?
Be sure it’s what you really want to do! It’s a ruthless and hard and at times (if not all the time) all-consuming industry that gives little praise and lots of criticism. So, if you can deal with all that and have skin made of crocodile leather then go for it!
What do you think makes NZ Hospitality unique?
NZ Hospo industry is unique in its diverse range of cultural integration we have from back end to front of house and the flavour that this brings to our industry.
Which restaurants are on your dining bucket list?
Momofuku and milk in NYC also the Fat Duck and most definitely Hiakai in Wellington because that young lady is doing some amazing things that really are showcasing not only NZ food traditions but modern and foraging at its finest.
What do you do to relax?
The day I relax is the day I hang up my hospo badge and become a chauffeur. do enjoy golf and most definitely the beach as clichéd as it sounds. I do love burying my feet in the sand and re-connecting with the earth.