Cracking a nut

Cracking a nut: Book review

The stereotype of poor customer service within African Caribbean cook shop businesses is an aged old stereotype since the 1990s when BBC comedy, ‘the Real McCoy’, aired the sketch Misery Café in which the customer tries to buy ackee ‘n’ saltfish with two dumplings and is scolded for his audacity to expect what is standard customer service.

Cracking A Nut: Customer Service in the African Caribbean Business, written by Yvonne Witter, lifts the lid on the underlying issues and introduces the idea that ‘service vs servitude’ may be at the heart of the matter. In support of community wealth building, she exposes serious issues and uncovers the butt of jokes and ridicule. Yvonne believes that customers are important to any business and losing income affects wealth building across the community. In the book, written using the storytelling format, she demystifies business processes in an entertaining and informative manner. Aimed at the budding entrepreneur or those already in business, the book provides valuable technical business information especially for cafe owners, set within a love story, a tale of family values and community cohesion. “Cracking A Nut: ‘Customer Service in the African Caribbean Business’ will have readers chuckling and reminiscing as they gain new insights through the characters, Paul and Bola as they discover the difference between poor service and great service as they set up ‘Boyzy Bistro’.” Explains: Yvonne. n

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The Speciality & Fine Food Fair, back for the first time since 2019 after last year’s event was cancelled due to the ongoing Coronavirus pandemic, featured a host of country pavilions dedicated to showcasing the best of the Caribbean, Spain, Italy, South Korea, Mexico, and more.

Award-winning purveyors of fine Jamaican fayre, Marshall & Brown, offered visitors a 'Taste of the Caribbean', alongside other brands such as OTC Beverages, Jamaica on Ice and the official Marley Coffee.

Products on display including Rum cakes in a variety of flavours, Organic and naturally flavour drinks, frozen Jamaican frozen dishes, rich, creamy truffles spiced with deluxe Jamaican rum, all-natural Jerk sauces and seasonings, tantalising chutneys and Blue Mountain Coffee.

Marshall & Brown founder, Dr Carlton Brown and coordinator of The Taste of the Caribbean told The Voice: “It seemed as if the whole food and drink industry was cheering. The biggest challenge for so many food and drink brands now lie behind us. I am grateful to have been able to experience a few hours of ‘business as usual’ again, and (re)introduce luxury Jamaican favourites to customers.”

His Excellency Mr Seth George Ramocan, Jamaica's High Commissioner to the United Kingdom, also showed his support saying: "The specialty fine fayre represents the very best of artisan fine food in the UK and we are proud to see luxury Jamaican brands such as Marshall & Brown and Marley Coffee exhibiting and showing the very best of Jamaica. These brands are truly international brands and we are extremely pleased and proud of their representation. "

Nicola Millington, who attended day two of the Speciality & Fine Food Fair, said: “I loved the event and felt very safe. Stands had sanitiser, and people followed protocols. After three long lockdowns, it was great to get a true feel for what’s going on in the fine food and drink industry and to experience so much positive energy.” Specialty and Fine food might not cure Covid-19 but, judging by happy faces at the 21st edition of the fair, it certainly felt like powerful medicine. n