Rising Tide at Café Barco: How a Seaside Pop-Up Became a Breakfast Hotspot

When Café Barco first opened its doors during the COVID lockdowns, it was a humble takeaway coffee window, perched opposite the local boat ramp. Few could have foreseen the surge in popularity that would soon follow. What began as a simple stop for a quick caffeine fix quickly transformed into the place to be in Safety Bay. In fact, Café Barco's success became so undeniable that plans for the building's demolition were quietly shelved, making way for a full-scale expansion! Now, five years on, owner Nives McGavin and manager Chris Carrall reflect on the key ingredients that fuelled this unexpected growth.

Nives and Chris credit much of Café Barco’s rise to the people behind the counter. “We look for attitude before experience,” Nives explains. Early on, she and manager Chris Carrall realised that a team who loved engaging with customers and thrived on a high-energy playlist could turn a routine coffee run into a memorable experience. As laughter bounced off the walls and regulars recognised staff by name, Café Barco evolved from a pit stop into a community hub.

Behind the scenes, consistency proved just as crucial as camaraderie. As the kitchen expanded its offerings beyond coffee – think mouth-watering breakfast burgers, chilli scrambled eggs, and hearty steak sandwiches – Chris needed ingredients that would perform flawlessly, day in and day out. Primo Bacon emerged as an unsung hero. Its uniform thickness ensured each rasher cooked to the perfect balance of crispness and volume, whether it was layered in a BLT or piled high on the café’s signature Breakfast Bagel."

“We ask every server to suggest a side of bacon, even on dishes that don’t include it,” Chris says. “It’s such a simple upsell, but our customers love it—and it boosts our margins.”

The real game-changer arrived when Café Barco added Primo chorizo to the menu. A one-off special, the Shakshuka Bowl, paired spicy chorizo with baked eggs on a tasty tomato base. It sold out on day one. Soon, that same versatile chorizo was popping up as a delicious pretzel topping and taking centre stage on share plates. Each new iteration reinforced a key lesson: a versatile ingredient can spark continuous innovation without inflating food costs.

“The advice I'd give any business owner in the food industry is to never sacrifice quality over costs. Being consistent with the products coming out of the kitchen is very important,” said Chris.

Today, breakfast revenue at Café Barco is up compared to two years ago. More importantly, the kitchen hums along with fewer mistakes and less waste, because the team knows exactly what to expect from every pack of Primo bacon and chorizo. Diners, in turn, keep coming back for the dependable quality, and the fun vibe that makes Café Barco feel like more than just a place to eat.

 “We cannot function without reliable suppliers like Primo to ensure our customers enjoy the same high-quality products every time they order. Consistency and quality are absolutely essential. We look for suppliers that deliver regularly so that products are always fresh and for local businesses so we can support each other,” said Chris.

For foodservice operators seeking inspiration, Café Barco’s journey offers a clear roadmap. Hire for personality, train for skill. Create a space that invites connection, and partner with suppliers who deliver on consistency and value.

In a competitive café scene, it was these choices — along with a spirit of experimentation — that turned a local coffee window into a thriving community hub. A reminder that when you lead with people, passion, and purpose, success tends to follow.

To find out more about our consistent and profit-boosting products and how they can transform your business, contact us here.