Pellegrinis_Review

  //**__ Pellegrini's __**

Pellegrini’s Bar opened in Melbourne in 1954. It was founded by the two Pelligrini brothers, who loved their food. Back then there were not many cafés around. They realised that there was the need for a good café where you could get a good cup of coffee along with a good bowl of pasta and be in and out in a matter of minutes. They did this by instilling in their staff the importance of fast service, good food, a friendly a comfortable atmosphere and a small but solid menu. // //Sisto (the manager) spent many long years working at the café, starting from the very bottom and working his way up, gaining new responsibilities in return for his hard work and dedication. The Pellegrini Brothers saw this, and became close friends, eventually leaving him the business. He said he was born into a world of food, and if he had to, he would do it again. // // When you walk into Pellegrini’s bar you are confronted by a laid back appeal. With the old Italian, wooden, homely feel and the manager just enjoying a nice cup of coffee and the morning paper it is very easy to like. The decor of the whole shop works well and is very comfortable because the staff are welcoming and very friendly. // //Over the 54 years that Pellegrini’s bar has been running, and the 34 years Sisto has been working there, not much has changed in the shop except for the menu and the new people. Although not much has changed within the store, outside the store people have changed. There are lots of regulars who wouldn’t have been back then and also people are more frequently spending money, more adventurous and simply more of choosing to visit Pellegrini’s Bar. // // Pellegrini’s currently employ a dozen people because there are many jobs to do. Some of these are cooking pasta, cooking the desserts, the barmen and women, cleaning, setting up, making the coffee and being an assistant helping the other people with their job. The assistants have to know everything and know what to do so that when help is needed in any area around the bar or kitchen that needs it they can pitch in. To be one of Sisto’s employees you have to have the willingness to work odd hours and preferably a passion for food. He believes only in ladies in the kitchen because he believes they are naturals. You will have to like the job not just for the pay. // //Sisto doesn’t believe in advertising because he is a strong believer in word of mouth and feels that it is important to keep the costs as low as possible but what he does believe in is that to be a successful manager and business you have to have big aims and ideas and goals to set for the future. You have to have passion for what you are doing, leadership and also you just have to work, work and work putting in your best, 100% effort all the time. You have to be trustworthy, open-minded, honest and wanting to succeed, but most of all, you need experience to be successful. // // Sisto says that there are no real benefits from working in the city, except for the experience gained from working 80 hour weeks. and also being in the city which is great because you are in the heart of Melbourne and can be included with all the wonderful activities. He also says that there is no competition because his café is different from the others because every café and restaurant is different. Although there are not many benefits of running a business in the CBD, there are a couple of downsides. These are the high costs for parking and the many café’s scattered around the city. //** //Fast Service, Good Food, Friendly and a comfortable atmosphere. Small but solid menu// ** __Home__