Eat with love, live with purpose
At Three Beans Cafes, we're passionate about creating great tasting, nourishing food with love. With cafes across Sydney, Brisbane, and the Gold Coast, we pride ourselves on delivering great-tasting food that has been prepared with love and attention. We strive to source ingredients that are additive and preservative-free, and sourced from suppliers that adopt strict animal welfare practices.
Our Philosophy
Our philosophy is simple - we believe in using only the purest of ingredients, sourcing organic foods and products that make a difference not only to taste but the environment. We have adopted sustainable practices throughout each cafe, from the packaging to the recycled timbers in tables and cafe fit-outs. Our symbol, the Three Beans, represents our approach to food and drinks, using only the purest of ingredients, avoiding preservatives and additives.
Our Food
The quality, origin, and preparation of our delicious food is our number one priority at Three Beans. Our coffee is a sustainable blend created by Three Beans. Our free-range chicken is from Lilydale, because you don't want to ever buy indoor-reared birds. Our free-range eggs are from Narringa, with a maximum of 1500 hens per hectare. Our free-range ham and bacon come from Borrowdale, the free-range pork co. All soft drinks are organic, and the juices are free from additives. The teas are loose-leaf, organic, and fair-trade, through Tea Drop Teas, Sri Lanka. We use eco-friendly, 100% biodegradable packaging for takeaway products.
Our Story
Meet Matt and James, the founders of Three Beans Cafes. Matt and James' passion for food was born directly from their combined experiences. With Matt's responsibility for food during his 17 years at McDonald's in the UK, he devoted a significant amount of time to animal welfare initiatives and recipe changes to remove artificial colours and flavours from the menu. James' passion for real, authentic food was built from his vast experiences owning and operating restaurants and cafes alongside his wife, Peta. Together, they established and operated cafes and restaurants in the Sydney area, including Strand Espresso in 1996, Vivo Restaurant in 1998, Relish Espresso in 2001, and More Relish in 2003. Since 2005, James and Peta developed and implemented the Three Beans concept, opening the first Three Beans cafe at Chatswood Chase in 2006.
Becoming a Franchisee
Join Three Beans as a franchisee and you'll benefit from a fantastic initial training programme, plus ongoing support and advice across the full term of the franchise. We have a low-fee model, where Three Beans does not make a margin on the real estate, your rent is the rent that Three Beans pays for the cafe location, while weekly franchise fees are fixed fees (not a percentage of sales). We believe that a Three Beans franchise can be both financially and personally rewarding, but you get out what you put in! A Three Beans franchise is not an investment vehicle, you can't just sit back and not be involved in the day-to-day operation of the business.
Food and Menu
The menu options are considered fairly standard, with options like cooked breakfast, lunch, and healthy alternatives like quinoa salads and acai berry smoothie bowls. However, some customers have expressed disappointment with the portion sizes, particularly with the pancakes. The "keto breakfast" received mixed reviews, with one customer feeling it was overpriced at $23.
Service and Staff
The service has been a mixed bag, with some customers praising the staff for being pleasant, accommodating, and providing great customer service. However, others have had negative experiences, including being rudely asked to leave, receiving incorrect orders, and dealing with staff who do not know how to handle customer complaints.
Coffee
The coffee has generally received positive reviews, with many customers praising its quality. However, one customer had a bad experience with a dirty chai and received poor service from the staff.
Cleanliness and Hygiene
There have been concerns raised about the cleanliness and hygiene of the cafe, with two customers experiencing adverse reactions to the coffee due to microbial contamination.
Location and Convenience
The cafe's location in the middle of the Westfield has been cited as a major convenience by many customers.
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