Back when it started in April, 2021, Three Years Old’s name came in reference to the cafe’s founding trio.
Two sisters and a friend, it was a representation of how each of them had something to offer from their differing backgrounds.
It was also a message of “preserving a young-at-heart perspective on life” and “looking at the world as a child with a pure heart,” said co-founder Liz in an interview with The Yum List.
Since that interview, however, the cafe has been left solely in the hands of Liz and her sister, Jane.
From one culture to another
The two sisters found their start in F&B through a shared passion in baking. Jane in particular is self-taught and it is something that she has spent years on working to perfect.
But when they went to Melbourne to study at RMIT University, it wasn’t exactly to pursue culinary arts.
“I hold a Bachelor of Honours in Fashion Design,” said Liz. And as for Jane, her background is in dietetics.
Not exactly the first things you’d think of when it comes to running a cafe.
What motivated the two to venture into F&B, then, was actually Melbourne itself.
“We fell in love with the city’s café culture,” she said. “It’s a relaxed yet refined atmosphere, with an emphasis on quality coffee, and beautifully designed spaces.”
That was the energy they wanted to bring back home with them to Malaysia.
Not many other thoughts went into it, and they, along with the third co-founder then, set up shop in Bukit Bintang, Kuala Lumpur.
It was a confidence sparked by a strong sense of self-belief and a laser-focus on their vision of creating a space “that feels welcoming, thoughtful, and aesthetically pleasing.”
Keeping things fresh
The roles the two have taken up at Three Years Old plays quite well to the strengths that they have developed with their tertiary education.
Studying fashion allowed Liz to hone her skills in aesthetics, branding, and creative direction, according to the co-founder. She thus handles the creative side of the business, including art and design, marketing, events, and daily operations.
Jane on the other hand takes the administrative role. She is in charge of HR, paperwork, and supplier management.
“Together, we hold weekly meetings with our team to discuss operations, and we also R&D and test new recipes as a duo,” she added.
As Liz would find out however, being hands-on owners also means taking on some odd jobs here and there.
“If you’ve ever seen someone speed-walking through a grocery aisle with an intense sense of urgency, that was probably me!”
But while the cafe is indeed a full-time commitment for the both of them, the two have also found the time to pursue their own side ventures as well.
“I run an online clothing store and offer content creation services for businesses,” the co-founder explained.
Jane on the other hand provides health and nutrition advice to her clients as per her dietetic background.
“Balancing multiple roles keeps things exciting, and we bring the same dedication and passion to everything we do.”
It’s a three-for-one deal of keeping burnout at bay, making some extra cash, and finding the time to pursue other interests.
Growing pains
Three Years Old opened its doors with the initial goal of offering a well-rounded brunch menu, said Liz.
Pasta, sandwiches, and waffles were later inclusions, and what started to become readily apparent to them was that their customers tended to come back specifically for certain favourites.
“That’s when we realised the importance of understanding our audience’s preferences,” she explained. “We’ve learnt to study their palate and refine our menu accordingly.”
Of course, adapting their menu to keep the ball rolling is only one part of it. What also needs to be taken into consideration are the people preparing and serving the menu.
“If I could do things differently, I would have focused earlier on building a stronger system for staff training and workflow management,” she shared.
A clear structure lends itself well to smoother operation and therefore less stress overall when it comes to day-to-day challenges.
Staff shortages, operational hiccups, and customer concerns were the examples she gave on what she meant.
For now, the plan for Three Years Old is to strengthen their brand identity, and the two sisters are thinking of launching merchandise to accomplish just that.
Long term, an expansion through opening new outlets is also on the cards.
“We’re currently in the process of surveying potential locations and doing financial planning to ensure sustainable growth,” said Liz.
Though their entry into the cafe scene may have been somewhat gung-ho, there is no better showcase of how much the two have grown than that answer.
Contrary to their name, the business is four years old now, after all.
Featured Image Credit: Three Years Old