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About the Franchise

Today, Shingle Inn is a boutique café franchise with locations across Australia, blending its 80+ years of tradition with a modern café business model.

The franchise is positioned as a premium coffee and dining experience, offering cakes, pastries, all-day meals, and specialty coffee in stylish cafés.

To keep the brand alive and growing, the Bellchambers family (who took over in 2002) expanded Shingle Inn into a modern café franchise network while retaining the brand’s heritage and reputation for indulgent dining.

How the Franchise Started?

The Shingle Inn café first opened in Brisbane in 1936, designed by David Webster and Sons. It quickly became iconic for its Tudor-style interior, cozy booths, and indulgent cakes and coffee.

For decades it was a Brisbane institution, attracting generations of families.

In 2002, the original location was demolished to make way for redevelopment, but its interior fittings were carefully preserved.

By 2013, the original Shingle Inn interior was reconstructed inside Brisbane’s City Hall, preserving the café’s heritage.

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FAQs

Investment generally falls between AUD $250,000–$450,000 (including franchise fees, fit-out, equipment, and initial stock).

Costs vary depending on whether you choose a kiosk or a full-service café.

Franchisees should also have sufficient working capital to cover early operating expenses.
Prior hospitality or management experience is helpful but not mandatory.

The franchise values passionate, customer-focused individuals who can deliver warm service.

Franchisees with no hospitality background can succeed with the training and support provided.
Initial training program: covers barista skills, food preparation, customer service, financial management, and day-to-day café operations.

Site selection and fit-out guidance: assistance with finding and designing the best café location.

Opening support: on-site franchisor team helps during the café launch to ensure smooth operations.

Ongoing support: regular field visits, refresher training, seasonal menu updates, marketing campaigns, and operational improvements.

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