Artigiano
Sarah Brown has a diverse work experience in the hospitality industry. Sarah is currently serving as the Senior Vice President of Operations at Caffè Artigiano since March 2021. Prior to that, they worked at JOEY Restaurant Group as a Regional Manager from May 2018 to September 2020. Sarah also served as the Regional Managing Partner at Joseph Richard Group from August 2016 to May 2018. Sarah'searliest experience includes various roles at Cactus Club Cafe, where they worked as a General Manager, Regional Operations Manager, and even started as a Server, Shift Manager, and Assistant Night Manager. Sarah demonstrated strong leadership skills, managing multiple high-volume and multi-million-dollar restaurants, overseeing talent acquisition, and achieving budget targets. Sarah has a proven track record of opening new locations and delivering exceptional results in sales, profit, customer experience, and team development.
Sarah Brown attended Douglas College from 1996 to 1997, where they focused on Business Administration and Management, General. Sarah received a degree in this field.
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Artigiano
Art is in our DNA, and Artigiano is again returning to the excellence we have always been known for. We don’t use automatic espresso machines. We don’t pass off low quality products to our guests in pretty displays. Artigiano takes pride in every single product we sell, and in every beverage we create. We only source local partners with the best ingredients. We take our time. We like conversation. We select our farmers around the world, by being a loyal long-term partner in their business through good times and bad. We roast our own unique blends that nobody can duplicate. We use tools like thermometers on every shot, and we deliver our loyal guests a consistent and perfect cup of coffee - every time. This is our continued commitment to our name, and to the true trade of being a craftsman in coffee. Thousands of baristas have come through our cafes over the years, and they have all contributed to what we are today. For that, we are thankful. We now hope to recreate this coffee culture for the next generation.