About Charlie's
coffee bar breakfast lunch cake aperitif

The owner of Volkstraat 66, our current Charlie’s, approached me to ask if we were interested in renting her property. A beautiful mansion across the street that previously served as a pop-up shop or clothing store.
I immediately saw some advantages (sun on the terrace in the morning, the possibility of making 2 toilets, a more spacious kitchen, and a few more tables). But a move, a small expansion, also meant more staff and a budget for a renovation.
We had already been going for 3 years, and I still saw Charlie’s as a very long-term venture, so I dared to make the move. Especially with the prospect of the reopening of the KMSKA (Royal Museum of Fine Arts Antwerp), we had a good future perspective. As long as we are willing and able to work hard ourselves and find good staff. Because you can’t run a business like this alone.

For me, it was a high priority to maintain the same vision as initially when expanding at Charlie’s; offering quality food with a wide breakfast and lunch selection for both young and old, with flexibility for allergens, and an emphasis on cordial staff. A place where people like to return and feel safe.
And this last point led to many job interviews.

We grew into a larger team, currently we are +- 25-30 people, of which 7-8 are full-time.
My initial work philosophy as a 25-year-old still came to fruition:
starting a daytime business, with a close-knit team where we leave for work with great enthusiasm every day, but afterwards can close the door to focus all attention on the family in the evening. Because my family, that is my everything.

Because I already had some experience in the hospitality industry, I always have a targeted plan for how to assemble my staff. I make a combination of high school students, higher education students, permanent staff, and flex workers. In this way, we have a nice mix of different qualities and visions that can contribute to the business, and certain periods are also easier to bridge.

Without our team, Charlie’s would absolutely not be possible in the way we function today.
When I am not present myself, our full-timers are equally responsible, and they take on this task fantastically! Our students also take a lot of responsibility and do their best, both in the kitchen, the dining area, and behind the bar.
Even though I know from experience that a certain distance between employer and employee is recommended, it is ingrained in me that I find the bond with my staff very important, and they also feel like family to me. They can always count on me, because they also put their best foot forward.