Issue No 147 April 2005

Dunsandel Store a local success

Perseverance and determination were crucial for Annabel Graham when she turned her local post office and dairy into a thriving and popular cafe. It took three years for it to get to this stage but believing in her dream and not wanting to give up has led to the Dunsandel Store’s success. We see how it has developed over the three years.

With no business plan and no paperwork, Annabel Graham knows she's not the best advocate for starting a new business. She opened the Dunsandel Store as a cafe three years ago. And, it was a dismal existence for her in the beginning. "In the first year I did wonder if I'd done the right thing, but I didn't want to give up." Now the Dunsandel Store is a popular cafe destination for tourists, locals and day visitors from Christchurch.
"I thought Dunsandel needed a cafe and saw the opportunity. I couldn't resist a little shop of my own — it is hard work, but I get so much satisfaction from it. I could never go back to a nine to five job now."

Annabel has lived in Dunsandel for 12 years, forming Camla Farm apple juice and cider with her husband. She wanted to keep the post office and local store feel. "It was important to me to be a service for the locals. We serve homestyle, simple, delicious food. We have extra virgin olive oil and gourmet preserves on the shelves sitting next to the matches and toilet paper."

Although there was no business plan, Annabel had a clear idea of what she wanted — somewhere where she herself would be comfortable having a coffee, cake or lunch. Word has spread and now three years later the cafe is full of a variety of customers, some clad in gumboots, others their Sunday Best.

According to Annabel details are incredibly important and create an ambience that makes for a comfortable experience. "I'm fussy about the details. Fresh flowers on the table, gourmet local produce and gifts, an appealing deli counter and fresh food and, of course, excellent service is important." The Dunsandel Store has made it into a range of magazines, including Cuisine and has even appeared on television.

She retained the previous employees, employed some more locals to help with the baking, cooking and waiting. "It was very important to me to involve local people and they have embraced the idea — it wouldn't have worked without their support. We have some amazing people here."

Annabel advises people to keep going if they think they have a successful idea or plan. "In the first year it was stressful. Plenty of food was wasted and given away as I knew that fresh appealing looking food was crucial and we couldn't offer it again the next day. What helped us was being financially able to keep going and pay wages, buy food and refine our 'product'. We could keep persevering because we had some financial leeway."

Advice that Annabel often returns to. Her other valuable advice is to always employ experts in their field when you are not knowledgeable. Something she had learnt from her Camla Farm business. "Having someone keep up with the accounts, do the book keeping, sort out wages (30 shift work staff are now employed) and GST is crucial. You can't be good at everything."

The cafe is constantly evolving and Annabel continues to adapt the cafe to customers' needs. "The menu changes as the local seasonal produce changes — I like to keep things simple, not complex and to do things nicely, that makes it easier to manage," she concludes.