A quick breakfast or lunch doesn’t have to be boring or consist of processed foods and ingredients.
That’s the basic premise behind Squawk Café, a new “quick-service” restaurant located inside the Riverfront Federal Credit Union building at the intersection of Broadcasting Road and Keiser Boulevard in Spring Township.
But while the restaurant itself is brand new, having officially launched Friday, the concept and friendly faces inside will likely feel familiar to many brunchers in the Berks County area.
Squawk Café is being brought to diners by owners Chef Patrick Daley, Joelle Patrick and the rest of their culinary team.
“A big part of my goal coming over here is I wanted to do a pretty good carryout model,” Daley said, adding that Squawk Café’s dining room seats 24. “Make sure we blast consistency, execute reliable ticket times and high-quality food.
“I have a pretty straightforward and simple cooking style. It’s really all about highlighting the ingredient — bringing it to the forefront, letting it shine through.”
The new restaurant is not associated with Squawk Cafe at B2 Bistro + Bar or any other establishment in West Reading.
Location, location, location
Though the idea of a restaurant sharing space with a financial institution might seem unconventional, the setting is perfectly logical for the quick-service model Squawk Café has adopted.
The building is surrounded by businesses and professional services whose workers and clients may be in search of quality, nutritious meals but often require prompt service.
“There’s a void in the industry,” Daley said, noting that Squawk Café predominantly gets its ingredients from local producers. “A lot of quick-service places can’t maintain quality, whether it’s quality of ingredients or quality of how it’s prepared.”
Daley was also sold on the opportunity to design and build his kitchen from scratch.
Yet, it’s Parker — described as a front-of-house expert — who sets the tone for Squawk Café as customers enter.
The experienced barista and her team warmly greet guests at Squawk Café’s counter, their personalities giving the restaurant its own distinct identity.
“Just to be able to walk into a place and feel welcome instantly is a big thing,” Parker said. “I love human beings. Allowing yourself to be vulnerable with them and having people be vulnerable back to you is such a beautiful thing.”
What’s on the menu at Squawk Café?
Every beverage at Squawk Café has an artisan bend, with a selection that includes coffees, teas, flavored soft drinks and more — like the incredibly smooth oak milk latte available on tap
“I’m super big on handcrafted for everything,” Parker said. “I make all of the syrups myself. The drink compilations, that’s me, too.
“It adds a personal touch, and I’m expressing my creativity. This is my medium.”
On the food side, there are separate menus for breakfast and lunch, though farm-fresh egg sandwiches (you really can taste the difference) served on brioche rolls are available all day.
Patrons can order omelets, bagels and different sweet or savory morning plates up until 11 a.m., at which point the menu shifts over to sandwiches, soups and salads.
To streamline the process, online ordering is available through thesquawkcafe.com.
Back to the beginning
There is a slight sense of irony in Daley working inside a credit union, even if his job is to imagine and prepare top-notch meals for clientele rather than pore over numbers.
Daley earned a bachelor’s degree in finance from University of the Pacific in California in 2013, but quickly became disillusioned with the industry.
Drawn to the challenges facing the agriculture industry, he went to work in farming instead before eventually transitioning into a restaurant career.
When he landed a job at TPC Boston, a golf club operated by the PGA Tour, Daley had the chance to learn from Brian Sheehan, a well-known chef in the region, and wound up making the most of it.
“That’s really where I got my base knowledge,” Daley recalled. “When I think back on my career, it’s a lot of dropped balls and missed opportunities by other people that has always been where I’ve risen to the occasion.
“When I was working there, I wasn’t very experienced, but I kind of became someone Chef would go to when somebody else dropped the ball.”
From there, Daley did a stint at the Morgantown Coffee House in Caernarvon Township before creating the concept for Squawk Café.
The band’s back together
Daley is quick to point out he couldn’t do it alone, however, and is happy to be joined at Squawk Café by many of his teammates from the past.
That includes Parker as well as sous chef Christian Borgard.
“A big focus of mine has been relationships,” Daley said. “Relationships with vendors, with local farmers, but also relationships with people who work with me.
“I think that culture permeates the food because people want to come to work. Joelle, Christian and I, this is our third job together now. We’ve been working together for a while. A lot of people at my last job are also here with me.”
For Parker, being a business partner is a role that’s new, but one she’s always been working toward, she said.
The dynamic at Squawk Café is one that fosters innovation, she continued, in addition to an atmosphere of positive energy and few limitations.
“When you have people who enhance your skills, it just makes it better and different,” Parker said. “It’s super easy to get dull and complacent, and sometimes hard to find new ideas. I think we are constantly challenging one another and opening each other to different ideas and flavor combinations.”
Squawk Cafe
Address: 2609 Keiser Blvd., Spring Township
Hours: Monday-Friday, 6 a.m. to 3 p.m.; Saturday and Sunday, 7 a.m. to 3 p.m.
Website: thesquawkcafe.com
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