The Foodie Startup Diaries: 3/3rds

The Foodie Startup Diaries: 3/3rds

More than just a cafe

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Foodie  Foodie  | over 3 years ago

Foodie loves startups, especially when we unearthed loads of them last year. We revel in the chance to show off their passion for specialist ingredients, thoughtful cooking techniques and indulgent treats.

While we were preparing for the Foodie Market on April 18th, we found some new talent who turned up loads of things we wanted to eat.


One of the more popular vendors at the market and in Hong Kong generally is 3/3rds! These guys emphasise freshly made soups, salads, and pizzas, all with exciting flavour profiles to keep customers surprised and satisfied!


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Begun in June of 2014, the concept behind 3/3rds was inspired by the experiences encountered on the travels of the founders. They wanted to share the flavours they love, what they like to do, and the environment they like to live in with their customers.  It is therefore a lifestyle seeking to be conveyed to all, headquartered on the south side. We chat with Adelaide, Wesley and Daniel to find out more about the vision that spurs this feel good cafe. 


Does 3/3rds relate to your education?

Our education varies; Wesley and I [Daniel] have backgrounds in economics.  Adelaide has a masters degree in product design and spends half her time in London doing product and interior design.Image title



How did you guys become so passionate to do what you are up to now? 

We really love what we do, to be able to bring a little bit of what we like to eat to customers. We love to see their reaction, whether it's good or bad, it’s both satisfying and educating, and more importantly, the subsequent conversation with them will often lead to the most surprising friendships.



What does an average day in your world consist of?

It's all about food at the moment, we spend every waking moment thinking about how we can make dishes taste better, work better, faster, yet, never ever compromise on the quality. Our day is mainly work, eat, work, eat, and work; oftentimes not in that exact order. 

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What time do you usually wake up, and when do you go to sleep? 

We usually go to bed between midnight and 1am, and usually ‘try’ to get up around 7:30am.


How do you start your day?

Usually rushing to work from not waking up by 7:30am...

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What are your guilty pleasures?

Daniel – Anything chocolate

Adelaide – Ottolenghi chocolate tart

Wesley - Burgers &  Fries


When you face a challenge or problem at work, where do you turn to for advice?

I’m quite a stubborn one…. I usually try to solve the problems first, but when I do cave in, I go to Adelaide to have a second opinion…. She’s a great problem solver, so thankfully we solve most of our problems in house! 


Can you leave us with a life lesson? 

Not to sound like a broken-record, but the first rule we have here is to never compromise on the quality of our products.  No matter what business you’re in, if you have a great product, the entire team will be more passionate about what you're doing, and the customers can then feel that!  And when the customers recognize your effort and appreciate it, they become your loyal customers, and that in itself is the most valuable and rewarding lesson I’ve learnt.


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Like this? Read last week's Foodie Startup Diary on Hong Kong's fastest online grocery store, MySnappyCart, here.




Foodie

Foodie | Hong Kong

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