A Day in the Life
What It’s Really Like Running a Surry Hills Cafe
Welcome to Dad and the Frog Café. You might know us for our chilli scrambled eggs or that perfect flat white on your morning walk, but today’s post isn’t about what’s on your plate, it’s about the person behind the pass.
As the owner of this Surry Hills cafe, I’m often told how lucky I am to “just make coffee and chat to customers all day.” I get it, it looks like a dream job. But behind every breakfast service and brunch rush is a whole lot of early mornings, late nights, and hard decisions. So I thought I’d share what actually goes into owning and running one of the best cafes in Surry Hills.
Hours in the Apron, Hours on the Clock
Right now, I average about 25 hours a week on the floor, making coffee, jumping on the pans, chatting with regulars, and keeping service flowing. Then I clock another 25 hours working on the business, deep in spreadsheets, rostering, financials, menu planning, marketing, mentoring my managers, and troubleshooting a hundred moving parts.
Some weeks stretch longer. Some weeks stretch me thinner. But every hour I put in has purpose: to build a cafe that feels like home to our customers and a future for our team.
Culture Over Everything
Working on the business means more than just trying to hit numbers. I spend a lot of time with my leaders, our head chef and FOH manager, building a culture where high standards, kindness, and growth matter. We’re not just slinging brunch; we’re training hospitality professionals and shaping a team that brings energy, care, and consistency to every plate and every shift.
The Sacrifices
For the first two years, I was working 90-hour weeks. No weekends. No school sport with my daughter. No long breakfasts with my family. Just back-to-back doubles and the weight of keeping the business alive through uncertainty.
It was more than exhausting, it was emotionally tough. The pressure on me was heavy, but the pressure on my loved ones was even heavier. They carried the mental load when I couldn’t be there. And they backed me, even when they barely saw me.
Now? I’ve worked hard to claw that time back. I get to be at school sport, take family walks, and have Sunday breakfasts that don’t come with a docket printer in the background. But it didn’t come easy. It took systems, trust in my team, and a lot of internal growth to get here.
Why It’s All Worth It
Despite the stress and sacrifices, I love this life. Watching my family and my team grow, because of the operation and culture they’ve invested in, is the most rewarding part of all. The hard work isn’t just mine anymore. It’s shared, it’s multiplying, and it’s meaningful.
I can see our business opening doors. Not just for me, but for my loved ones and my team. Whether it’s a new leadership role, a creative project, or simply having more quality time with family, this café is creating opportunities.
The regular who orders “the usual,” the family who celebrates every birthday here, the young chef stepping up, the barista becoming a leader, these moments make the long days meaningful. I wouldn’t trade it.
If this behind-the-scenes look gave you a new appreciation for your local coffee spot, come say hey in person. Whether it’s a takeaway bacon and egg roll or a full sit-down lunch, we’d love to see you.
Book a table here:
www.dadandthefrog.com.au/bookatable
Dad and the Frog Café
96 Fitzroy St, Surry Hills NSW 2010
0422 809 025
www.dadandthefrog.com.au