INSIDE FRANZ MORISH: Our team philosophy

“When employees are doing well, the company usually does well too,” says our founder, Tom. “There are also companies that are doing well while their team isn’t. But I don’t think that’s sustainable.” Indeed, the Franz Morish coffee roastery combines meticulous aesthetics with impeccable coffee enjoyment. However, the atmosphere, and ultimately our vision, stands or falls with the people who embody it: our team. What values ​​do we want to represent, and how do they come to life in our daily collaboration?

“I come from a team sports background. That’s why it was important to me to be by my employees’ side and for us to interact as equals,” Tom explains his vision of teamwork. “I compare it to football because you can learn a lot from it. A team that works well together and also treats each other amicably off the pitch will be more successful than a team with many individualists – where everyone does their own thing.”

"A team that also gets along well off the pitch,
will be more successful than a team where everyone does their own thing.”

For Tom, much is based on transparent communication: "We're all on a first-name basis, the atmosphere is relaxed and friendly. Mutual support and trust are fundamental. At the same time, however, there are simply things that need to be clearly agreed upon."

Balance: Less work, more life

Teamwork is a dynamic collaboration. The initial idea was not just to create a café or a roastery, but a brand that could foster identification. Identification with truly great coffee culture. But also identification with the values ​​that Franz Morish represents. "If you apply to work for us, I want you to become part of what we do here every day," Tom explains his vision of collaboration. "For me, it's about the employees being passionate about what they do. I struggle with the concept of work-life balance. We spend a third of our lives at work. And I try to offer people this time not as work, but as a passion, a task, a journey, a development, a project, a source of enjoyment." Most of us have experienced that there are restaurants in the most wonderful locations that don't make you feel welcome. “Here’s your ice cream, bye. I couldn’t run a restaurant like that,” says Tom, referring to the lack of passion in teams and the feeling this leaves on guests.

Equal rights for all

He sees the reason for this on both sides: "If you apply here as a chef, I hope that cooking is your passion. But I can't be responsible for that," he continues, "I can only evaluate what I see. At the same time, we are constantly working on how we can improve working conditions and take them to a new level."

"We are constantly working on ways to improve working conditions."
 and take it to a new level.”

Through psychological hygiene factors and our team benefits, we strive to create the best possible long-term work environment. An example of Tom's commitment to this philosophy is our opening hours: "We're open from 9 a.m. to 5 p.m. In other cafes, people work from morning till night and still have to get home at night," he points out, "and I think for many, these working hours are a big draw. Of course, we could also open on Sundays – that would be a very lucrative day," he continues, "but personally, I don't want to work on Sundays. I want to spend time with my daughter, to switch off for a bit."

"Working on Sundays: If I don't want to do it, why should others?"

Some of my employees have families or want to go out and celebrate. No, a lot would have to happen for us to open on Sundays! If I don't want to, why should anyone else?

Passion is contagious

We want our team members to identify with our mission. That's why we give them as many incentives as possible to contribute to Franz Morish . And our focus is, above all, on really good coffee. "All employees can drink free coffee all day long. Because I want them to experiment, to know how to prepare it, what it tastes like, what makes the difference," explains Tom. "They get a 50 percent discount on coffee beans. They should consume the coffee and develop a feel for it. They should live Franz Morish and thrive here, feel at home." This way, they can engage with our guests: How was your coffee? How did the beans taste at home? How did you prepare them? What would you like to change or try? This sense of belonging also encompasses the full spectrum of diversity: "We are all different types of people, and I want that to be evident."

"Everyone should feel safe with us by being able to be themselves."

Everyone should feel safe with us by being able to be themselves.” This principle applies to our team, as well as to our guests and business partners.

What's next?

Becoming part of the whole – that's why every team member at our roastery has their own role. In our blog category "MEET: [...]" we will gradually introduce our team to you over the next few months.