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Thirty years in hospitality takes heart, vision, and a lot of good coffee. MELBA has all three. From their beginnings on Vulcan Lane to cafés across Auckland, they’ve become a staple of the city’s café culture. We sat down with Shawn Pope, Owner and Director of MELBA Group, to reflect on three decades of connection, growth, and the community that’s made it all possible.

30 years is an incredible milestone. Can you tell us what this moment means to you and your team?

It’s hard to put into words just how special this milestone is. Thirty years is a long time in hospitality — an industry known for its pace, its challenges, and its ever-changing trends. For us, it’s a real sense of pride and achievement.

We’re not just celebrating a number — we’re celebrating three decades of serving great coffee, connecting with our communities, and creating spaces that feel like a part of people’s daily lives. What makes it even more meaningful is that our original MELBA café in Vulcan Lane, where it all started in 1995, is not only still open — but this year, we expanded it. That’s incredibly rare in this industry, and something I’m deeply proud of.

It’s a moment to look back on everything we’ve achieved, but also to look forward to what’s still to come.

As you mentioned, MELBA began in the iconic Vulcan lane in 1995. What inspired you to open your first café there, and what was the vision at the start?

When my wife and I purchased MELBA Vulcan Lane in 2006, we knew instantly that we were stepping into something special. The café already had an incredible energy — the kind of vibe that transports you. You could be in Melbourne, New York, or Italy… it just had that magic.

Back then, the vision wasn’t about building a big hospitality group — it was about creating a place where people wanted to gather. A space with good coffee, good food, and a genuine sense of community. Vulcan Lane itself is an icon in Auckland, so being part of that legacy felt like a privilege. Over time, we realised we had the opportunity to grow the MELBA experience into new neighbourhoods while staying true to that original spirit.

From Vulcan Lane to multiple locations across Auckland, what have been some of the most significant moments and milestones in MELBA's journey?

The big turning point came in 2009 when customers began asking us when MELBA was coming to their part of town. That’s when I started scouting for new sites outside of the CBD. It was a big leap, but it paid off — we now have eight MELBA cafés across Auckland, and another major location on the way next year (though we’re keeping the exact spot under wraps for now!).

There have been so many key moments along the way — from launching our own coffee roastery to refining our training programmes, and introducing new concepts that have allowed each MELBA café to have its own identity. What I love most is that, even as we’ve grown, we’ve managed to keep that same heart and soul that started in Vulcan Lane.

MELBA has been a staple in Auckland's café culture for a long time. How have you fostered a sense of community and connection through your cafés?

Community is everything to us. We’ve always believed that cafés are more than just places to grab a coffee — they’re social hubs, part of people’s everyday rhythms. That’s why each MELBA café is designed to reflect its neighbourhood, from the fit-out to the menu. We’re not a “cookie cutter” operation; we want each site to have its own personality.

That approach means people feel a sense of ownership and belonging. Whether it’s regulars who visit daily or someone popping in for the first time, we want them to feel welcome and part of something. Our teams are a huge part of that too — they’re the ones who create those warm, genuine connections day after day.

Over three decades, can you tell us about some of the challenges you have faced, and how they have shaped MELBA into what it is today?

We’ve definitely had our share of challenges. Two global financial crises, disruptive city roadworks, a pandemic, a cost-of-living crisis — the list is long. But the word that comes to mind is resilience.

Each challenge forced us to adapt and evolve without losing sight of who we are. We’ve learned to be nimble, to make smart decisions, and to build strong teams who can ride out the rough patches together. Picking great locations, surrounding ourselves with great people, and building community into everything we do has been key.

In hospitality, you learn that storms come and go. What matters is how you anchor your business so it weathers them.

How has MELBA embraced changes in café trends over the years?

Café culture is constantly evolving, and we’ve always tried to stay ahead of the curve. For us, it starts with looking around the world to see what’s emerging and then asking ourselves: what makes sense for New Zealand? What will truly resonate with our customers, rather than just being a fad?

We’ve introduced plenty of new ideas over the years — but always with intention. We’ve been a specialty coffee company from day one, and owning our own roastery has given us complete control over quality and supply. We also import our own oat and soy milk and are proud to be the official distributor for Happy Happy — because we believe in quality ingredients that support better café experiences.

Our long-term partnership with decent was also a no-brainer. Sustainability isn’t just a buzzword for us; it’s part of how we do business. Using compostable packaging aligns perfectly with our values, and decent has been an incredible partner on that journey.

Your team plays a big part in MELBA's success. How have you supported and grown the team over the years?

Our people are everything. We can have the best coffee, the best design, the best food — but it’s our team that creates the magic. That’s why we’ve invested heavily in training and development over the years.

We go beyond technical skills. Yes, our baristas, chefs, and front-of-house staff are highly trained, but our management training includes classroom-style leadership and communication development. Hospitality is a people business, so our leaders need to know how to inspire, guide, and empower their teams.

We’ve seen again and again that when our people grow, the business grows. Many of our leaders started as juniors or baristas — seeing them evolve is one of the most rewarding parts of what we do.

Are there lessons from 30 years of MELBA that you'd pass on to someone starting out today?

Absolutely. First and foremost, know your craft. Running a café isn’t just about serving coffee — it’s about creating an experience and a brand. Understand what you stand for, and stay true to it.

In a crowded market, your values and culture are everything. They’re what keep you grounded when things get tough and what make you stand out when things are going well.

And one more thing: don’t listen to the naysayers. Surround yourself with positive people who believe in your vision and who bring energy to the table. That makes all the difference.

To celebrate 30 years, you recently partnered with us to create a limited-edition Hot Cup featuring a mural design representing each MELBA location. Why does custom branding your packaging matter to you?

We wanted something truly special to mark our 30th year. Green became the hero colour of the celebration — a fresh, vibrant shade that nods to both growth and community.

The design on the cup is more than just a logo. It incorporates individual motifs from every MELBA location to create one unified story. It represents the journey we’ve been on, the neighbourhoods we’re part of, and the people who’ve supported us.

Partnering with decent packaging made perfect sense — we’ve worked together for years, and they understand the importance of storytelling through sustainable, beautifully designed packaging.

What's next for MELBA? What do you hope the next decade brings?

We’ve achieved a lot, but the journey is far from over. The next decade is about continuing to evolve and grow sustainably. We want to keep building on the strong foundation we’ve created, open new sites where it makes sense, and continue to innovate without losing sight of what makes MELBA special.

Our goal is simple: to still be here in another 30 years — serving exceptional coffee, supporting our people, and remaining a trusted part of Auckland’s café culture.

Follow MELBA on Instagram // @melba.nz