(38/100) water, water, water

Summer 2013 and we were back for our second festival season. Undeterred by our prior year (the wettest year on record), we were ready for action. Bring on the British Summer Time Festival - a huge takeover of Hyde Park for four weeks in the middle of summer. The line up was epic (Bon Jovi, The Rolling Stones) and we had great spots operating across the park where we could see the stage when the bands were playing. This time we were excited to be selling our Beany Green coffee but unlike 2012, the heat was on - it was 35 degrees, London was melting, and we were selling flat whites!

Time for a strategy change. Our huge Mercedes Sprinter “Big Bertha” came into her own as we backloaded pallet after pallet of water into the park overnight. Access was a nightmare and she was weighed down to the axels but the following morning each of our sites was overflowing with water. For the next few days, we would be one of the few operators able to cool down the crowd. We sold over 40,000 bottles of water.

It felt very sweet after a year of hard knocks, finally we were in the right place at the right time. It was a big lesson and from then on we knew we wanted Daisy to be quick and nimble - today we love doing new dishes, playing around with different flavours and hosting big parties whether from Australia Day to New Year.

Over the last eight years we’ve been on a constantly evolving journey, always tweaking, changing menus, introducing new things, experimenting, identifying failures early and quickly latching onto things that work. Giving people what they want while holding onto the underlying business ethos of quality, freshness and personality. Hospitality is constantly moving and that’s the most exciting part about the industry. As we look to the future and re-opening of our amazing spaces, we are again tweaking our approach. We’ve always got some exciting things in the pipeline and we’re looking forward to sharing some of those with you very soon…