Behind the Counter: Leisha White of Bowl & Arrow
From corporate wellness to in-store yoga and smoothie sessions, Leisha White of Bowl & Arrow understands that brand trust isn’t a singular authentic moment. Ingredients that nourish the body inform the menu and radical transparency around ingredients and business practices embody the brands’ philosophy of “Do good, Feel good”. With an intent focus on building community and an appreciation for authenticity, Bowl & Arrow consistently delivers highly nutritious food with a healthy dose of smiles - reinforcing the ideas returning to nature and less is more.
Because you've been operating since 2015!, what do you think people are looking for from hospitality today that perhaps wasn't as important 10 years ago?
Honestly, I think people are craving real-ness. When we started, the conversation was mostly about what was on the plate, was it healthy, did it look good? Now people want to know the whole story. Where did this come from? Who made it? What values does the business have? There's so much more awareness around ingredients, around waste, around how a business shows up in its community. People can also spot inauthenticity from a mile away now, so I think the businesses that are thriving are the ones genuinely living their values and people being able to see who is behind it all!
What do you think makes a great hospitality experience today?
It's the feeling you walk away with. You can have the most best meal ever but if the person who handed it to you seemed like they'd rather be somewhere else, that's what you really remember. For me, a great hospitality experience is when someone feels really looked after AND when the food is nourishing and delicious. It doesn't have to be fancy. It just has to be genuine. Our B&A values are centred around the words “Do good, Feel good” and this includes the idea of making someone's day - just a simple chat and a smile can go a long way!
Catering to wellness-focused events is also a big part of the business. Do those menus and experiences influence what ends up in-store?
Absolutely, and I love catering for that reason. When we're building a catering menu for something like a yoga studio or a corporate wellness event, we're thinking really intentionally about what would work well - energised, light, not weighed down, sustained and fuelled for the day. Sometimes something we've created for a bespoke catering event ends up becoming a permanent menu item (e.g. our Banoffee Protein Weetbix!) because the feedback was so good and it's so nice to get that feedback from people outside of our regular customer base too!
You've always spoken openly about ingredients and sourcing. What role does ingredient quality play in shaping your menu?
It's everything, really. The menu exists because of the ingredients, not the other way around. We're looking at what's good, what new products our suppliers have brought out, what we actually believe in putting into someone's body, and building from there. I'd rather have a shorter, more intentional menu using ingredients I genuinely trust than a long menu where I'm compromising on quality to hit a price point. Our customers have always appreciated knowing what's in their bowl and why (and that the ingredients are high-quality), and that transparency keeps us accountable too.
You've recently started offering Espresso Workshop coffee beans in-store. What made you decide to add retail coffee beans to your offering?
We've been using Espresso Workshop since we first started in 2015 and have always loved it. Their roastery has always been in the same complex here at OBV and so to us this was such an ideal fit as the most local you could possibly get! SO it felt like a natural extension, our customers new and old are constantly asking what coffee beans we use, so they can now recreate the whole B&A experience at home too!
Hospitality is hard. What gives you the energy and drive?
It really is, possibly now more than ever! It’s really the people for me, both our amazing team and our community. There are tough days, absolutely but then someone comes in and tells you that their bowl was a highlight of their week, and it makes it all feel worthwhile. I also genuinely believe in what we're doing. When your work is connected to something you care about, nourishing people, building a space that feels good, being part of a community, it's easier to find the reserves when things get hard.
You've always aligned with movement and wellness, particularly yoga. What does that look like in your life outside of work?
Yoga has been an amazing alignment for Bowl and Arrow, our community yoga events are one of the things that make us ’not just a smoothie shop’ and hosting them is one of my favourite parts of my role. Yoga, pilates and exercise are always an important part of my week and it's one of those things that genuinely makes me a better human. It de-stresses and energises me so much. Outside of that, I try to be intentional about what I eat (but being realistic about this!), and how I spend my time. I think you can't pour from an empty cup, and running a wellness-focused business while running yourself into the ground is a bit of a contradiction! So I try to walk the talk as much as possible.
What are you focusing on this year?
This year is really about quality over quantity. After some big shifts in the business recently, I'm focused on making sure our one location is operating at its absolute best, that the team is happy, the customer experience is consistently excellent, and the business is on a really solid foundation. I'm also thinking a lot about community and connection, making Bowl and Arrow feel even more like a hub for people who care about how they nourish themselves. It's a year of doing less, better.
