We met with Jacinta Price, the owner of Matilda Mont Albert, and chatted all about her experience in hospitality, approach to running a cafe and advice for aspiring business owners.
Q1. What is the inspiration behind Matilda?
The inspiration was to bring a sense European-charm to the suburbs of Melbourne. I’ve always wanted to recreate what I’ve seen and I loved throughout my travels and hospitality experience.
Q2. What do you feel that we do well at Matilda?
Our style of food - its unique but homely. I feel like we really have a beautiful menu of quality, fresh breakfast and lunch options.
I’m also really proud of our warm approach to hospitality. We don’t over complicating things and pay attention to small details. I guess we create a feeling... an atmosphere.
Q3. Can you describe the atmosphere of the cafe in three words?
Friendly. Cosy. Warm.
Q4. What role do you feel the cafe plays in the local community?
I’ve seen the cafe bring so many people together - Birthdays, old friends, families, dates - we work hard to welcome everyone to arrive at a destination that feels like home. The space we have is so beautiful and invites people to gather. I particularly love seeing everyone out enjoying a picnic on our lawn.
Q5. Where did you learn about hospitality? What did you want to bring from that experience?
I studied hospitality and patisserie which led to some great opportunities. I’m 22 years into my career in hospitality and I guess that has just equipped me with so much knowledge. My experience in people management has been so important at Matilda - our wonderful team has grown so much over the years.
Q6. The cafe is french-inspired, why?
Firstly, I am OBSESSED with french decor and culture.
Also, I worked for a beautiful small cafe in London owned by a wonderful french woman. She was amazing at what she did. I was so proud to work there - it was a taste of what I could see myself doing in the future. I knew what I wanted to bring home from that.
Q7. What do you want to stay at the heart of the business as it grows?
The heart for me is the hospitality - that has to stay true no matter what. Our overall approach to the quality, the style, and our staff - that all has to represent our brand well too. Staying authentic to us.
Q8. What have you learned since the doors opened in 2021?
Oh my gosh - so many things. Boundaries are very important. Saying no is okay - trying to find balance (getting there!). I am also learning more and more about how to manage people because everyone is so unique.
I take so much pride in our menu and that has meant I need to keep learning different cooking techniques and experimenting with how to display food. You have to be fresh and new in this industry - customers want stability but they still want the occasional change.
Q9. The food at the cafe is beautiful. What do you try to prioritise when crafting your menus?
Thank you! Some words that come to mind are; vibrant, healthy, made from scratch, quality and homely. Being honest though - staying quick and efficient… we can’t overcomplicate things. We are so busy and we have to be able to stay consistent and maintain the same great food you all love so much.
Q10. What would you say to anyone who also wants to open a business?
Trust your intuition. Don't try to replicate something you have seen before. Find something that is missing but has a demand. Stay strong with work life balance early on - maybe don’t open 7 days a week (oops!). Truly just open a business that you are passionate about. There needs to be longevity in it so you get up every day and have purpose. I also feel like connections with your business community is what keeps you strong over time - lean on them.