1) Safe, relaxed, and familiar environment

Queen’s Park Pavilion is a relaxed, local dining experience for the whole family, serving Modern British food. We combine order-at-counter and table service, using simple tech (QR and KDS) to cut queues and speed service at peak. Zoning supports different users: a “Little Acorns” corner for families, quieter spaces for solo visitors, dog-friendly outdoor tables. We’ll activate the outside area (to the right of the café) for community daytime sessions. Staff training focuses on warm hospitality, safeguarding, and H&S basics. Clear wayfinding, a calm “Modern Heritage” palette, and consistent routines create a familiar, safe feel. Regular checks, incident logs, and feedback loops keep standards high.

2) Unique aesthetics and décor (site-specific)

We’ll create a welcoming, comfortable space inside and out: new décor and service counter, updated furniture, revised colour scheme, and parasols/revised seating externally. The look is specific to Queen’s Park—heritage tones, local materials, and artisan details. Monthly art exhibitions from local artists ensure the interior evolves with the neighbourhood’s culture. Nothing is “rollout”; fittings and finishes are curated for this pavilion.

3) Additional café concept information

We champion UK produce and supplier storytelling. Weekend “Meet the Farmer” sessions invite producers to share how food is grown and prepared. The café is a community anchor with classes/events that welcome first-time mums through to older residents. Our three pillars—Modern Heritage, Community Hub, Authentic Localism—ensure the offer is premium, park-appropriate, and truly of Queen’s Park.

1) Sample menu and variety

2) High and consistent food quality

All staff receive on- and off-the-job training, including food handling certifications and allergen control. We use SOPs, prep lists, calibrated equipment, visual standards, and line checks. Daily tastings align the team on flavour and presentation. Secret shoppers provide independent feedback; a dedicated General Manager leads standards, coaching, and corrective actions. Supplier performance is reviewed regularly.

3) Fair trade and local sourcing

We commit to Fairtrade where feasible (coffee/tea/cocoa/bananas) and will progressively increase Fairtrade lines. Locally sourced British produce is prioritised, highlighted on menu boards and during “Meet the Farmer” weekends. Where Fairtrade or local options aren’t yet viable, we maintain a plan and timeline to transition.

4) Promoting healthy eating

We buy from reputable suppliers, preferring Organic and Soil Association-approved products where possible. Menus explain ingredients and show allergen/calorie info. We prepare most items on site—including homemade cakes—prioritising whole ingredients, reduced refined sugars, plant-forward options, and balanced children’s meals designed with nutrition in mind.

5) Additional information

Afternoon Tea elevates the Modern Heritage identity with careful presentation. Seasonal menu rotations keep produce at peak quality and interest high. “For the Green” supports picnics and active park users. Clear allergen signposting and staff knowledge build trust.

1) Capacity for seasonal/peak demand

Our senior team has run 200+ cover restaurants/grills in London. We flex staffing for weekends/bank holidays, cross-train roles, simplify peak-time menus, and separate Grab & Go from dine-in flow. Weather monitoring informs rosters and mise en place.

2) FHRS and communication

Before opening, we’ll invite Brent to inspect. Our current cafés hold 5/5 FHRS. We display ratings prominently in-store and online (Google, website). Internal audits and refreshers sustain performance.

3) Measuring customer satisfaction

QR codes on tables collect feedback/NPS. We review monthly trends at management meetings and share a concise Customer Service Report with the landlord, including actions taken.

4) Compliance with legislation

We operate checks for Right to Work, Licensing Act (liquor license in new partnership), Health & Safety at Work, fire safety, waste regulations, and Landlord & Tenant Act obligations. We manage noise/nuisance with park staff to keep a peaceful environment. Records: training, COSHH, risk assessments, incident logs.

5) Cleaning and maintenance plan

Daily/weekly cleaning schedules for FOH/BOH, hourly touchpoints, and periodic deep cleans. Contracted pest control is essential in park settings (foxes/rodents/squirrels). Grease trap/extraction maintenance and tidy external furniture routines keep standards high.

6) Size and make-up of business

• Chris – Pavilion Manager; events, art, operations.
• Skender – IT entrepreneur; strategy, finance, major project delivery.
• Nina – Educator/mentor; staff development, neurodiversity, training/work experience.
• Jacquee – Brand/operations; community ties, F&B and wellness experience.

7) Additional management information

We operate continuous improvement with regular training days, supplier reviews, and seasonal planning. Reinvestment focuses on equipment, facilities, and guest experience.

1) Sustainability practices

Our ESG approach: Environmental (reduce emissions, conserve resources, efficient kit/lighting, water refill), Social (inclusive, equitable workplace; local employment; supported internships), Governance (transparent operations, ethical leadership). We prioritise seasonal/local buying, plant-forward options, and reusables/compostables over single-use.

2) Waste management plan

Segregate at source: recycling, food, glass, oil. Food waste collected for compost/AD. Used oil stored safely and collected by licensed contractor. Cardboard flattened/baled. Waste stored neatly in a designated area prior to removal. Staff signage/training minimise contamination. We phase down single-use plastics, favouring reusables/approved compostables.

3) Additional environmental information

We track energy/waste KPIs, set reduction targets, and review monthly. We will trial reusable cup incentives and share results.

1) Affordability and accessibility

We benchmark local pricing and offer value lines alongside premium choices. Discounts for Brent residents aged 65+. Portion-size variety, takeaway/picnic items, and family-friendly options ensure broad accessibility.

2) Added value to community

We support QPCC events (e.g., Summer Festival, Wildlife Tours), hire locally, and offer supported internships for neurodiverse young adults. Our rotating arts programme and bi-weekly workshops add culture and learning opportunities.

3) Annual free, small-scale activities programme

Anchored by monthly exhibitions plus alternating weekend events: acoustic music, poetry/open-mic, and family-friendly workshops (printmaking, collage, botanical drawing). Curated by Unpredictable Series for quality and diversity, co-designed through local consultation, and free to attend.

4) Knowledge of the local community

Three of four senior managers live locally and raised families here, with links to schools, sports clubs, and community groups. Our concept deck includes market segmentation insights that inform operations and programming.

5) Promoting community cohesion

We build friendship and connection via inclusive programming, outside classes, and youth employment. Clear behavioural expectations and accessible design support a respectful, mixed community experience.

6) Ensuring access for the entire community

Step-free routes, wide circulation, accessible seating, and staff trained in disability awareness. Family amenities (stroller space/play corner), dog-friendly policies, and clear communication (high-contrast type, simple language) create a welcoming environment.

7) Additional community/social value

Our Community Impact Commitment frames long-term investment in programming, inclusive employment, and partnerships. We measure participation and outcomes, then iterate annually.