New to #teamRosetta, 22-year-old Zandi Pretorious has already made his mark and is learning fast. In this week's "It's Not All About Coffee" Blog we learn about how Zandi has decided to make excellence a lifestyle. ROSETTA: Introduce yourself to us and tell us what you do at Rosetta / how long have you been working there? ZANDI: Hi, I'm Zandi Pretorious. I'm 22-years-old from Strand, and I've been working for Rosetta for just over 6-months. ROSETTA: What are some of the best things about being a part of the Rosetta team? ZANDI: The best part of working for Rosetta is most definitely their innovation in coffee — not just following the rules as a cafe, or doing what other cafe's do, for...
Passionate, attentive to detail, natural-born leader, all ways that we can describe Sharon Muto, cafe manager of Rosetta's Silo Branch. In today's blog Muto tells us why she's still #teamRosetta after four years and how she does all this while excelling as a mum of two! ROSETTA: Introduce yourself to us and tell us what you do at Rosetta / how long have you been working there? SHARON: I'm Sharon Muto, Cafe manager at Rosetta Silo Branch; I've been with Rosetta for 4 years now. I'm originally from Zimbabwe. ROSETTA: What are some of the best things about being a part of the Rosetta team? SHARON: Rosetta has a unique team that's so passionate about what they do and very...
This month, we're very aptly focusing on the mums of Rosetta, and first up is a mother and one of our beloved chef's, Olwethu Mavuso! Carry on reading to learn more about Olwethu's journey with us, handling the kitchen with grace and why she isn't playing pro soccer anymore. ROSETTA: Introduce yourself to us and tell us what you do at Rosetta / how long have you been working there? OLWETHU: My name is Olwethu Mavuso; I'm 29 and was born in Cape Town, Khayelitsha. I was raised by a single parent and went to primary and high school in Khayelitsha. I went to Northlink College in 2011 and started to work at Rosetta in November 2020 — so it's been plus-minus six months,...
If you've been around for the last little while, you'll know that Rosetta has introduced a capsule or pod. The decision to produce pods is not one we've taken lightly — in fact, we've resisted the many opportunities we've had to do so over the last decade. However, we're confident that the quality we are currently achieving makes a move worthwhile, and we thought we'd let you into the process! A little background (and data) Nespresso branded pods aim to help you replicate a traditional (continental) cafe espresso experience in the comfort of your home. Do they succeed? For the most part, yes - exceptionally well. How so? An Italian cafe espresso has a pretty clear definition — 7g of...
It's hard to ignore Tim. Even as a behind-the-scenes kind of man his presence is very much felt throughout everything that happens at Rosetta. Not just because he runs operations, but, because... he cares. In this installment of It's Not All About The Coffee we take a seat with the man that keeps a lot of the day-to-day hustling and bustling clocking over in each of our stores.
