Hospitality February 2024

NO.802 FEBRUARY 2024

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NO.802 FEBRUARY 2024

ASIAN DESSERTS | HOSPITALITY LEADERS FORUM | MARKETING TIPS | SAM BRAY

CONTENTS // February

Contents FEBRUARY 2024

16

Regulars 8 // IN FOCUS A deep-dive into pre-theatre menus.

10 // NEWS The latest openings, books, events, and more.

12 // BAR CART Thirst quenchers, slow sippers, and all things beverage related.

14 // PRODUCE Everything you didn’t know about the brown onion.

4 | Hospitality

20

16 // PROFILE Manky Sally’s Sam Bray.

40 // EQUIPMENT Spread marinades and sauces evenly with a basting mop.

42 // 5 MINUTES WITH …

Restaurant Hubert’s new Executive Chef Brendan Fong.

34

Features 20 // HOSPITALITY LEADERS FORUM Inside the minds of the country’s top operators.

30 // MARKETING 101 Your go-to guide on getting the word out about your business.

34 // ASIAN DESSERTS From bingsu to brûlée toast, find out what’s trending.

INSPIRED

Italian

Recipes that’ll make your menu memorable!

Serving Suggestion

Italian cuisine is a favourite amongst Australians.

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EDITOR’S NOTE // Hello

Social Keep up with the Hospitality team

LATE-NIGHT SNACK Derrel’s is serving a butter chicken plate until 2am on weekends. @_amynorthcott

A word from the editor A LITTLE LATE, but Happy New Year to

increase in Asian dessert stores opening

Hospitality readers! We are kicking off 2024

in Sydney, and Melbourne has long been

with the inaugural Hospitality Leaders Forum,

leading the sector — we cover the topic

a collection of op-eds from industry figures

this edition. Also not to miss, a profile on

who share their thoughts on everything from

bushwalking guide/chef Sam Bray from

staffing to investment plans and trends. I

Hobart’s Manky Sally’s; marketing tips to

thoroughly enjoyed reading about what is

roll out across your business; and 5 Minutes

on the cards for some of the country’s most

With Restaurant Hubert’s newly appointed

successful and inspirational groups this

Executive Chef Brendan Fong.

year — think Merivale, Solotel, House Made

I hope you enjoy this issue.

Hospitality, Lucas Restaurants, and more.

Summer certainly feels like it is in full

Annabelle Cloros

swing, and there’s no better way to cool

Managing Editor

TAKE A SEAT Father and son team Maurice and Sylvester Terzini have opened Snack Kitchen in Darlinghurst. @hospitalitymagazine

SEOUL NIGHTS A trip to Seoul wasn’t complete without a visit to BHC. @annabellecloros

down post-meal than with a refreshing

Follow us

dessert. I know I’ve been appreciating the

@hospitalitymagazine #hospitalitymagazine PUBLISHER Paul Wootton pwootton@intermedia.com.au EDITOR Annabelle Cloros T: 02 8586 6226 acloros@intermedia.com.au DEPUTY EDITOR Amy Northcott anorthcott@intermedia.com.au

ADVERTISING NATIONAL Simon York T: 02 8586 6163 F: 02 9660 4419 syork@intermedia.com.au GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY Kea Thorburn kthorburn@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au

CIRCULATIONS To subscribe please call 1800 651 422. hospitalitymag azine.com.au facebook.com/ HospitalityMagazine twitter.com/Hospitalityed instagram.com/hospitalitymag

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DISCLAIMER This publication is published by Food and Beverage Media, a division of The Intermedia Group Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2024 – The Intermedia Group Pty Ltd

6 | Hospitality

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IN FOCUS // Pre-theatre menus

Tickets, please Pre-theatre menus provide a taste of your offering to guests in an efficient manner.

WORDS Amy Northcott “DINNER AND A show” is a phrase that’s becoming more and

more prevalent as live entertainment continues to grow in our

cities. And therein lies an opportunity for restaurants to offer a curated offering that focuses on speed and showcases what an

institution does best. Hospitality speaks with Aria, Beckett’s, and Gingerboy about condensing a dining experience through the medium of a pre-theatre menu.

Aria The theatre menu has long been a staple at Aria, which has

offered the multi-course experience since it opened 24 years

ago — no surprise given the restaurant’s proximity to the Sydney Opera House. Executive Chef Tom Gorringe has put together a

pre-theatre menu of two or three courses that is available from 5:30–6:00pm Monday to Thursday and from 5:00–6:00pm on Friday and Saturday.

The chef believes time is of the essence when it comes to pre-

theatre dining, which is why the menu is short and snappy. “We

want our guests to have a mini Aria experience and enjoy without being worried about making it to their show on time,” says

Gorringe. “We offer two- and three-course menus as we want our guests to experience what we offer across multiple courses.”

Front of house is also across scheduling, too. “In our pre-service

briefings, we discuss the start times of the shows at the Opera

House, and the team always checks with guests to see what show

they’re going to see,” says Gorringe. “It means we can ensure they are able to arrive at any given show on time.”

Gorringe says the dishes on the menu are a mix of seasonal

favourites along with Aria classics to cater to both regular and new guests. “A pre-theatre dining menu is the perfect opportunity to

showcase a venue,” he says. “We love that this offering often results in guests coming back to enjoy the longer-format tasting menus. I

would absolutely encourage other venues to offer a pre-theatre menu — it’s a great way to introduce your menu to a broader audience.”

8 | Hospitality

Located near some of Melbourne’s top entertainment venues (Her

Majesty’s Theatre, Comedy Theatre, and Princess Theatre), SouthEast Asian eatery Gingerboy has become a go-to for those looking for a pre-show bite. The offering consists of four dishes selected on the basis of efficiency, taste, and speed. “The overall concept

was building a heightened experience for guests before they went on their wonderful journeys,” says Manager Arthur Cullen. The

dishes are also easily adaptable to cater to dietary requirements.

“We have designed the menu to fit into place with most dietary conditions. As a standard, it is already gluten-free and can be amended to be dairy-free.”

Gingerboy’s menu is fixed, which means all the decisions have

been made for guests. “The set menus we offer give guests the

freedom to just sit back and enjoy the experience,” says Cullen.

“In the same vein, yes, it is an opportunity to showcase the Thaiinfluenced classics we are well known for.”

“I would absolutely encourage other venues to offer a pre-theatre menu – it’s a great way to introduce your menu to a broader audience.”

– Tom Gorringe

Like Gorringe, Cullen believes timing is a vital element to

a well-executed pre-theatre menu, which works well with the set menu format. And while speed is a focus, Cullen reminds

operators to make the most of the short dining window. “Take

an hour of their time and run with it,” he says. “Take an interest

in the guest and make an effort to make their night bright, bring up their energy, and have them leave smiling with a full belly excited for what’s next.”

Beckett’s Beckett’s in Sydney’s Inner West introduced a pre-theatre

dining menu last September. The two- or three-course offering

is available from 5:00–6.30pm in the venue’s front dining area and is limited to a 1.5–2 hour sitting. Beckett’s Founder and

Playwright Director Wendy Beckett says the menu plays a leading role in a guest’s overall evening. “We champion the belief a

pre-theatre dining menu needs to make you feel you are having a night out,” she says. Along with the pre-theatre dining menu,

Beckett’s also offers a 10 per cent discount for diners who show their theatre ticket.

The menu is made up of dishes from the usual à la carte menu

as well as a few exclusive additions. Restaurant Manager Philipp Tengler says the menu mostly stays the same to allow the team to maintain quality and presentation. “Offering set courses can

enhance the overall dining experience by allowing customers to

enjoy a thoughtfully curated selection of dishes and a progression of flavours in a controlled timeframe,” he says.

While the pre-theatre dining menu may be condensed, it

provides a window into the venue’s overall approach to food. “We aim to create memorable experiences for everyone,” says Beckett.

“We are happy to provide this in a shorter timeframe so our guests who love theatre can start their evening celebrating culinary art and finish it with a beautiful show.” ■

February 2024 | 9

IN FOCUS // Pre-theatre menus

Gingerboy

NEWS // Entrée

Entrée

The latest openings, books, events, and more.

Bondi’s Curly Lewis welcomes new head chef Alumni of Totti’s Bondi, Promenade Bondi Beach, and Bibo Wine Bar Charly Dupuy has joined the Curly Lewis team as head chef. The French-born talent is serving up a menu of share plates, snacks, burgers, tacos, and mains all designed to pair with the Curly Lewis beer range. Think a salt and pepper squid taco; kingfish crudo; a steak

EDITED BY Amy Northcott

sanga; and a black Angus scotch fillet with chips. curlylewis.com.au Photography by Matias Aravena

Good to go Adelaide wine bar Good Gilbert has opened a second venue in the city’s inner south. Good Burger is led by Owner Wilson Shawyer alongside Head Chef Ashley Peek and is serving up a menu inspired

by American burger joints. The signature item is the Daw Park cheeseburger which sees a potato bun covered in relish and topped with a smashed Wagyu patty, raclette cheese, cornichons, and diced onions. Guests can also expect a broad wine list alongside cocktails, beers, spirits, and spiked sodas. goodburger.com.au

Kirra Beach House arrives on the Gold Coast Kirra Beach House has opened on the Southern Gold Coast as part of the Kirra Point precinct.

The rooftop venue features both indoor and outdoor dining spaces along with beachfront cabanas, several bars, a private seafood BBQ area, and multiple event spaces. Head Chef Drew Wilson is spearheading the food offering which includes a mix of casual, post-swim bites and more refined, specialoccasion items. Highlights include Mooloolaba swordfish with capers and green olives; a fried fish burger with pickled zucchini and fries; smoked ham hock croquettes; and a half roast chicken with gremolata and charred corn. kirrabeachhouse.com

10 | Hospitality

NEWS // Entrée

Lucky charm Merivale has announced its first 2024 Sydney opening Good Luck Restaurant Lounge.

Located in the historic Burns Philp Building, the basement venue is headed up by Executive Chef Mike Eggert and is loosely based on the 2017 Good Luck Pinbone popup, which saw the chef combine two culinary influences. “Pinbone leaned into a mix of Italian and Chinese cuisine, but Good Luck takes more inspiration from Tokyo,” says Eggert. “Think Totti’s but then add soy, dashi, vinegar with fresh herbs, citrus, and chilli.

It’s a fun name and who doesn’t take a gamble when opening a venue?” Good Luck Restaurant Lounge is slated to open in the coming months.

A Taste of Malaysia

Brisbane welcomes Italian osteria Bar Rocco

Junda Khoo

Chef and Restaurateur Ashley-Maree

Hardie Grant Books; $55

Kent has opened her second venue

Owner of Sydney’s famed Ho Jiak venues Junda

Bar Rocco in Brisbane’s Coorparoo

Khoo has penned his first book celebrating

right next door to Ramona Trattoria

the art of Malaysian cuisine. Ho Jiak: A Taste

which launched in 2022. Bar Rocco is

of Malaysia features more than 100 dishes

a more casual concept than its sibling,

from Khoo’s collection inspired by his Amah’s

with many of the components on the

(grandmother’s) recipes along with culinary

Mediterranean-style share plates

creations sold by street vendors in Malaysia.

cooked in a custom-made wood-

Each recipe is pinned to a time in Khoo’s culinary

fire grill made by Brick Chef Samuel

journey, from home-style dishes made with family

Fraraccio. Guests can also sample

to his first cooking venture in Sydney and more

dishes from a dedicated pizza and

modern iterations of Malaysian cuisine. Highlights

pizzetta menu that’s available for

include steamed egg and minced pork; bitter

takeaway, too.

melon and scrambled eggs; Hainan chicken; laksa; beef rendang; and Malaysian chilli crab.

House Made Hospitality to open three venues in Surry Hills Sydney-based hospitality group House Made is showing no signs of slowing down in 2024, confirming it will open three new concepts at the Wunderlich Lane precinct in Surry Hills. The venues — set to open inside a former Bank of New South Wales heritage building this spring — include a restaurant, an all-day café and wine bar, and a cocktail bar. “We feel this collection of venues will appeal to locals as well as destination diners and drinkers for various experiences,” says Director Scott Brown. “We like that it’s a pocket of Surry Hills that hasn’t had a lot of attention for a while and look forward to breathing some life back into it.” housemadehospitality.com.au

February 2024 | 11

NEWS // Drinks

Bar cart

Thirst quenchers, slow sippers, and all things beverage related.

EDITED BY Amy Northcott

Rare find Lark Distillery’s Rare and Remarkable Collection has a new addition in the form of a Single Malt Whisky made in Tasmania. The release

A fire release The Barossa’s Château Tanunda welcomes Lunar New Year with a special Year of the Dragon release of its 2022 Grand Barossa Shiraz. The 1.5L magnum is a classic expression of Barossa Shiraz that

is the result of a collaboration with the Barossa’s Seppeltsfield Winery which sees the whisky finished in the brand’s iconic 1911 Para Vintage Tawny cask. The final product has a complex profile of toffee, chocolate orange, and rich fruit cake. The whisky is $5,250 and is strictly limited, with just 135 bottles available. larkdistillery.com

features notes of dark fruits and spices. The fruit was sourced from select sites across the Barossa before spending time in a combination of French and American oak. It’s the fourth time Château Tanunda has released a Lunar New Year bottling, with the tipple packaged in a collector’s gift box. $79 from select retailers and chateautanunda.com

Second life Bin-bound fruits have been given a new life in seltzer format thanks to sustainable drinks brand Wonki. Three Monash University students are behind the company, which partners with Farmers Pick to source and repurpose blemished fruit.

Wonki have released a new summer flavourway Blood Orange & Mandarin which is a hard seltzer made with fruit grown in Griffith. “Their ‘trash’ became our treasure, with the blood oranges and mandarins deemed too tiny for supermarket standards, or they had some superficial blemishes and spots,” says Wonki Co-Founder Max Moolman. Available in a four-pack ($26); 12-pack ($70); and 24-pack ($130). wonki.com.au

Tremendous trio Melbourne distillery The Craft & Co has unveiled its latest release the Australian Whisky Triple Blend. It’s the second product from the brand, which made its debut with the Solera Aged Whisky early last year. The Australian Whisky Triple Blend uses small-batch oat, spelt, and peat which are all individually toasted, fermented, and double pot distilled before spending time in charred Oloroso Sherry casks.

The whisky has notes of dark chocolate, orange peel, raisins, and stewed rhubarb, making it ideal for a highball, sour, or Rob Roy. $78 and available at The Craft & Co’s Collingwood and Preston outlets as well as online at thecraftandco.com.au Photography by Giorgia Masell

Collab for a cause OzHarvest Ventures and non-alcoholic drinks brand Kakadu Kitchen have teamed up to launch a new wine-alternative drink championing Australian fruits and native Indigenous botanicals. The Kakadu Kitchen x OzHarvest Conscious Drink is crafted from elements such as lemongrass and saltbush which are sourced from First Nations-owned companies. Proceeds from each bottle sold helps OzHarvest deliver two meals to those in need, with the purchase of a case resulting in one edible native seedling planted in remote communities across the Northern Territory. The lightly sparkling tipple is best served cold and is available for $30 at selected stores and online at harvestbites.com.au 12 | Hospitality

2024 Sustainable

Ins & Outs IN

OUT

Be an informed consumer

Brands greenwashing

Reduce, reuse, recycle, compost

PFAS

Use my voice

Recycling contamination

Vote with my wallet

Plastic

Make a positive impact

Food in landfill

biopak.com

Skin can be

PRODUCE // Brown onion

dehydrated to create garnishes or used in stocks

Half a brown onion is one serve

Should be

of vegetables

stored separately

Source of

Brown onion

vitamin C

South Australia

Short Day

and Tasmania

onions are

are the biggest

the most

producers

popular in Australia

Peeling back the layers of the humble hero.

WORDS Lucy Allon and Tawnya Bahr Origins

South Wales and are planted from February

Onions (Allium cepa) are one of the world’s

to May, with harvest starting in September.

opportunity for culinary professionals.

oldest cultivated plants. A herbaceous, biennial

Intermediate onions, grown in southern states,

We’ve worked with leading Australian chefs

grown throughout the world for its edible bulb,

are planted from May to August for a late

to use onion in desserts. Karena Armstrong

the onion is likely native to south-western

November to March harvest. Onions take

created an onion ice-cream sandwich

Asia. Ancient Egyptians regarded onion bulbs

three to six months to germinate from seed to

for us; Telina Menzies and the chefs at

as a symbol of the universe, and Julia Child

bulb, with harvesting occurring when 50 to 80

Australian Venue Co. served up an onion

is famously quoted as saying: “It’s hard to

per cent of the tops have fallen.

tarte tatin, and the team at Camperdown

imagine a civilisation without onions; in one

Exploring sweet applications is another

Commons whipped up a caramelised onion

form or another, their flavour blends into almost

Flavour profile and culinary uses

everything in the meal except the dessert.” But

Brown onions are an excellent all-round onion

Beyond flavour, onions contribute valuable

we beg to differ on the last point.

for cooking. The natural sweetness increases

nutritional benefits to dishes. They are a rich

chocolate mousse.

the longer they are cooked, making them

source of antioxidants, prebiotic fibre, and

Growing regions and harvest

perfect as an everyday base for caramelising,

vitamin C, adding not just taste but also health

Brown onions are a variety within the

sauces, or grilling on the BBQ.

benefits to dishes. Just half a brown onion

Allium family, which comprises more than

Using the whole onion not only offers

(75g) counts as one serve of vegetables.

300 species, and are cultivated year-

myriad flavours to explore, but also makes

round in most Australian states, with the

it a sustainable, zero-waste ingredient. You

Storage

majority of production taking place in South

can use onion skins and the outer thicker skins

Select firm brown onions with dry, papery

Australia and Tasmania. Approximately

that are often discarded to make pickles

skins and avoid those with green shoots or

300 commercial onion growers operate in

or to flavour stocks and sauces. You can

signs of decay. Onions should be kept at

Australia, cultivating varieties including Short

dehydrate, char, and blitz skins to create

room temperature in a well-ventilated area

Day, Early Long Day, Intermediate, Open

garnish dust or roll fresh curd or labneh in. It

away from bright light and never in plastic

Pollinated, and Hybrid, with most Australian

can also be blended with cultured butter to

bags. Keep onions separate from potatoes

onions being Short Day or Intermediate.

make a compound butter. Dehydrated skins

to prevent moisture and ethylene gas

can be combined with water, kombu, soy, and

absorption. Refrigerate unused portions for

mirin to create a vegan kombu dashi.

up to four days. ■

The most popular (Short Day) onions are primarily grown in Queensland and New 14 | Hospitality

“Wait, how many tacos?” Saturday nights are normally hectic but four birthdays and a surprise hen’s party is pushing your team to their limit. At least the Mexishred’s creamy depth of flavour won’t surprise you.

NO VENUE MANAGER LIKES SURPRISES. ESPECIALLY NOT FROM YOUR MEXISHRED BLEND.

CONSISTENTLY GOOD EVERYDAY Universal is a trusted Pure Dairy owned brand. puredairyfoodservice.com

PROFILE // Sam Bray

Sam Bray The Hobart chef on doubling as a bushwalking guide and working with the wild.

SAM BRAY HAS always been food-driven —

It was a fortuitous stint that led to the discovery

time was spent in front of the television with

work” and the meeting of co-owner Kym-Sarah

WORDS Annabelle Cloros

good cooks everywhere,” he says. In high

his mum was a home ed teacher and his free his nanna watching Huey and Geoff Jansz.

“I was a little fatty as a kid — there were

school, Bray decided he wanted to be a chef or a cheesemaker, ultimately choosing the

former. “I don’t have the attention span to be a cheesemaker, so I did an apprenticeship after high school and went from there.”

The apprenticeship would take him across

Ruttan, who knew one of the restaurant managers at Rene Redzepi’s Noma in Copenhagen. “It

was the best restaurant in the world at the time and Kym said I should go after I finished my

apprenticeship,” says Bray. “I was 20 years old

at the time and I started saving all my pennies — working in Copenhagen for free was a very expensive thing to do.”

Bray spent two months staging at Noma,

the country and abroad to one of the world’s

but realised he wanted to take a different path

find Bray in Hobart heading up the kitchen of

projections when he arrived at the restaurant.

most recognisable fine diners, Noma. Now, you’ll MONA’s nano brewery/taphouse Manky Sally’s.

The chef speaks to Hospitality about returning to familiar digs, developing a concept from

the ground up, putting sustainability first, and winning the Tranche Scholarship.

— one that was quite different to his initial

“I wanted to be in the uber fine dining world,

but when I got there, it wasn’t that much fun,”

he says. “The food was beautiful, and everyone

was driven and passionate, but I like surfing and having a life. They all seemed a bit stressed.”

All being said and done, it was a rewarding and

Sam Bray started his career in an Italian kitchen

worthwhile couple of months. “It was an amazing

where he worked alongside Chef Aaron Ruttan.

afterwards, they all flowed on one from the other.”

before moving to the now-shuttered Spice Bar

16 | Hospitality

that “restaurants could be really nice places to

experience and lined me up with every job I had

fun, but I need nature in my life, which is how I ended up in Tassie,” he says. The chef joined

the team at MONA, working full-time for a few

years before returning in a part-time capacity so he could fulfil another line of work. “I cracked

make beer pop, so I looked to what produce was

around me and built dishes from there,” he says.

“We are part of the MONA world, so we need to be different. We have ended up with a wine bar approach to the food.”

MONA’s ethical guidelines state that kitchens

the shits with being a chef and ended up doing

cannot use farmed animals, so the venue only

Bray didn’t hang up his apron for good and

there are parameters around proteins, the

multi-day bushwalking tours as a guide.” But

worked at the Heavy Metal Kitchen during Dark Mofo in winter.

The MONA team were dedicated to getting Bray

“What happens in the world of fine dining really has an effect and trickles all the way down.”

– Sam Bray

the spice, crunch, and salt. “Massive flavours

back in the kitchen full-time, and eventually,

the chef was presented with an opportunity he couldn’t turn down. “The food and beverage

director Pip Anderson had been trying to loop me back in for years and told me they were going to open a taphouse,” says Bray. “She

introduced me to Lauren Sheppard from Moo Brew, and they talked me into it — it was too good to pass up.”

Bray joined Manky Sally’s in the early stages

works with wild game and seafood. And while taphouse is in the right place when it comes to the supply of local venison, wallaby, and fish.

“I’m using wallaby eye fillets now which are tiny, but they never run out,” says Bray. “Seafood

is also a big part of what we do, and we try to

use the odds and ends of the seafood world. We use bycatch where possible and I avoid using

Flathead and Blue Eye — it’s such a minefield with what is considered sustainable. Eating

on the smaller end of the food chain is better

because they reproduce faster, and we also use

crustaceans and molluscs as the populations are less susceptible to being wiped out.”

Price is another factor, with most of the

of development when the venue on Salamanca

dishes on the menu under $20. “Keeping things

The beer-first culinary brief was no issue for

Bray. “It’s easy to grab a venison loin and make

Place was nothing more than a concrete shell.

Bray, who says the beverage is much easier to work with than wine as you can go hard on

affordable means you have to be creative,” says a restaurant-looking dish but it’s harder to do

the snack stuff at that price.” The approach goes

February 2024 | 17

PROFILE // Sam Bray

London was next, before the grey got to him

and Bray moved to Canada. “Vibrant cities are

PROFILE // Sam Bray

hand-in-hand with an unwavering focus on sustainability. Singleuse plastics are avoided, which means the team makes products such as miso, vinegars, and cheese in-house. “I wanted cheese

for a dish but the only one we could get from the mainland was in plastic, so the solution was to make our own,” says Bray. The benefits are two-fold, with chefs able to learn new skills on the

job. “You could lose engagement from the chef team because it’s simple taphouse food, so making things and experimenting is a great way to keep everyone’s brains in the game.”

Each dish on the menu has a suggested beverage pairing, and

the influences are far-reaching. Take the honey truffle prawns

which are inspired by Australian-Chinese restaurants and teamed

with a Pilsner. “The beer-battered prawn is unctuous and covered in a honey truffle syrup and your palate gets wiped clean with

the beer,” says Bray. “Beer matching is good when the bite of food makes you want to have a drink.” There’s also Japanese curry

croquettes, Xianjiang wallaby skewers, venison pepper steak, and Spring Bay mussels with miso and garlic scape broth.

2023 was a big year for Bray, who not only fronted the opening of Manky Sally’s in May but applied for the Tranche Scholarship on

a whim after a nudge from state advisor Pip Anderson. “She said,

‘Hey you should apply for this’, so I wrote the application very late after service the day before it was due,” says Bray. “I had a crack

and thought I would just practice my writing skills but then they

picked me. I didn’t think I was in with a shot, so it was a surprise.”

The chef plans to return to Europe this year and spend time in

kitchens that prioritise sustainability and minimise waste. “I want

“Seafood is also a big part of what we do, and we try to use the odds and ends of the seafood world.”

– Sam Bray

to see how they do things day-to-day as well as see how they slot into the bigger picture and bring that back here,” says Bray. “I’m

hoping to go to London, Lisbon, Milan, Copenhagen, and Helsinki and work in some kitchens for a few weeks. Restaurants are so

important in driving the cultural conversation. What happens in the world of fine dining really has an effect and trickles all the way down.” ■

Dishes on Manky Sally’s

18 | Hospitality

menu

Bray

go hard on

wanted to

salt, chilli,

be a

and crunch

cheesemaker

The taphouse

Manky Sally’s

only uses wild

is a MONA

game and

collaboration

local seafood

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www .edly

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HOSPITALITY LEADERS FORUM

Hospitality

LEADERS FORUM Inside Australia’s leading groups.

HOSPITALITY MAGAZINE HAS long prided itself on being the

industry’s go-to resource for the latest news, trends, openings, and trends that sweep across our ever-evolving industry. But it’s also essential to take pause, reflect, and look to the future, which is

why we’re thrilled to introduce the first iteration of the Hospitality Leaders Forum. The following pages are filled with valuable insights from the country’s leading operators — think Lucas

Restaurants, Solotel, House Made Hospitality, and six other groups on everything from milestone moments to the impact of the costof-living crisis, the current staffing landscape, and what they’re tipping will be big in 2024.

Learning from your peers is an invaluable asset and always

provides plenty of food (and beverage) for thought. ■ 20 | Hospitality

HOSPITALITY LEADERS FORUM // Applejack Hospitality

Applejack Hospitality WORDS Ben Carroll, co-founder and director; Patrick Friesen, director of culinary; Matthew Jenkins, director of people and culture PHOTOGRAPHY Jessica Nash; Steven Woodburn APPLEJACK HOSPITALITY HAD a vibrant

2023 was a big year for Applejack Hospitality

an optimistic note amidst the last leg of the

building on relationships with suppliers,

and eventful 2023. The year kicked off on Covid-19 purple patch, marked by robust

spending and a delay in the impact of rising interest rates. Despite the challenges posed

by incremental interest rate hikes, Applejack’s adaptability and resilience shone through.

While the beverage segment experienced a

and the largest focus for our teams was

growers, fishermen, and farmers. With the

changes in the economy, we switched from the premiumisation of post Covid-19 years and

moved more into providing great value and a better sense of approachability.

We’ve noticed that eating out is moving from

dip, the food sector stood strong. Applejack’s

a daily occurrence into more of a privilege. We

without heavily relying on discounts paid

they can trust this year. Already, we have seen

commitment to offering value-added experiences off. December turned out to be a stellar

month, buoyed by exceptional venue choices, consistently great service, and a fantastic Christmas period.

Applejack Hospitality is gearing up for

an exciting journey of growth in 2024,

are expecting our guests to lean into experiences a large shift to prix fixe and happy hours. I’m hoping to see some opportunities for young

operators to take risks on sites as they become available and bring a fresh new approach to hospitality on the smaller scale.

transitioning from a medium- to large-sized

In terms of recruitment, things have certainly

structuring the company’s expansion while

into Christmas 2022 and we are now seeing

company. The key focus is on strategically

preserving the essential connection to venues

and people, which is at the heart of Applejack’s identity. Hamish Watts and I are committed to

maintaining a hands-on approach, ensuring that the company’s growth doesn’t compromise the personal touch.

Monthly company inductions fostering face-to-

face connections will persist to continue a sense of camaraderie within the team. We recognise the importance of head office as a supportive network and will prioritise spending time in

venues alongside the teams. During the festive season, myself, Hamish, and the head office team actively participated in shifts.

This year, brace for the launch of UrbnSurf,

a venture that promises to bring a wave of

innovation and excitement to Sydney Olympic

Park complete with Sandy’s — a casual surfside all-day eatery — and Rafi UrbnSurf, a second location of our hatted restaurant.

Ben Carroll

Patrick Friesen

stabilised since the labour shortage crisis leading regular patterns of applications that we are used to. Casual food and beverage attendants and low-level cook and chef candidates are more

prevalent and tend to be on student or working holiday visas.

However, we are seeing a lack of senior

Matthew Jenkins

managers and chef candidates with the number of years’ experience and behaviour set we

believe is necessary for our venues. The Covid-19 closures forced many hospitality professionals to work in other industries and we are now

working to close that knowledge gap through training and development initiatives with the

PORTFOLIO SNAPSHOT

Our most effective tool for recruitment is to

Year founded

We cast the net wide and meet as many people

Number of venues

hoping they choose to work with us or at least

Location

new crop of staff members.

create an enticing employee value proposition. as we can to introduce them to Applejack,

become a valued customer that one day might be an employee. ■

2011 Nine New South Wales

February 2024 | 21

HOSPITALITY LEADERS FORUM // Australian Venue Co.

Australian Venue Co. WORDS Telina Menzies, executive chef

2023 WAS A big year. As a team, we had some

are ever-evolving in what they do and don’t like.

openings covering Morris House and Studley

our chefs’ rotating specials menus to find what

big wins including major openings and re-

Park Boathouse in Melbourne under Executive

Chef Christian Abbott, and Riverland in Brisbane under Executive Chef Justin Wise.

The experience of unveiling a renovated venue

Telina Menzies

changes each time because each one is different, but we have such a great team and a really

strong process that allows us to work efficiently while giving everyone room to be creative and

offer familiarity, nostalgia, and comfort through classic menu items customers know and love.

This year, value will continue to be top of

hard to make sure we can deliver great value We regularly review pricing alongside

Louey’s at The Espy is a great example of

customer feedback and sales data to ensure

inspired concept to the former Espy Kitchen.

pub classics. We also like to find fun ways to

food offering at The Espy and gave customers another exciting reason to visit.

The focus for our renovated venues in 2024 is

to deepen our relationships with customers and

22 | Hospitality

demand for classic and nostalgic dishes. Pubs

without compromising on experience.

This added more variety and diversity to the

Locations Vic, NSW, Qld, NT, WA, SA, Tas, and New Zealand

At the same time, we have seen the pub classic

is here to stay, and we are seeing continuous

we’ve enjoyed experimenting with new food

this where we added an Italian American-

Number of venues 209

menu item.

mind for many customers, and we’ll be working

concepts alongside familiar pub classics.

Year founded 2014

customers love before making them a permanent

deliver unique venues and customer experiences.

With some of the larger-format venues,

PORTFOLIO SNAPSHOT

We keep things fresh by testing new dishes on

continue to give locals reasons to keep coming

we are offering value, particularly with our add value by coupling our food offers with

entertainment such as ‘parma and trivia’ nights or free kids entertainment on Sundays as it

helps to make the experience memorable for our customers.

In terms of trends, it’s clear strong menu

back for more well after the opening buzz has

diversity isn’t going anywhere. It will continue

communities before renovations start to better

well for a wide range of preferences and dietary

quietened down. We will continue to survey local understand what they love currently and what

they hope to see. This gives us such an amazing insight into what works and what might need some attention.

We have noticed lots of changes in consumer

patterns over the last year. We have customers

who are always excited to try new concepts and

to be crucial to offer menus that cater really

requirements that offer a great mix of classic

and innovative or on-trend dishes and cater well to all market segments, including kids, seniors

and corporates. The days of a single vegetarian option are well and truly behind us. Watch this

space, there are a lot of exciting things to come in 2024 for Australian Venue Co. ■

HOSPITALITY LEADERS FORUM // Commune Group

Commune Group WORDS Simon Blacher, creative director and co-founder PHOTOGRAPHY Jana Longhorst

THE COST OF living has hit all sectors of the

extent protected us from the market shifts

among those who are leveraged will no doubt

market has thinned over the last six to nine

economy. The cut on discretional spending

affect hospitality. We have met these challenges with the same philosophy that has always

driven us: “The cream will always rise to the

top.” We have been in the game for a while and have faced recessions and lockdowns.

Good products, good service, and good

experiences will always be sought after.

Even if the market shrinks, you need to

ensure you are at the forefront of people’s

minds. We have knuckled down on customer experience and growing our customer base through digital and organic marketing. In addition, Commune Group has by design,

multiple revenue streams and dining options across the spectrum which has to some

People are dining out less but are happy to spend the money when they do.

Simon Blacher

and movement over the years. The midweek months, however spending is up and the

takeaway/delivery market has maintained.

People are dining out less but are happy to spend the money when they do.

The opening of our seventh venue Studio

Amaro is the achievement we are most proud of for 2023. It was an idea conceptualised during the pandemic and was met with a

multitude of challenges. However, we believe we have delivered an exciting dining option to the area that we are already so invested in. The response has been overwhelmingly positive and has gone a long way to

invigorating the group to keep driving.

Staffing over the past six months has been

significantly easier than 2022. Across our venues, it seems to have returned to the

PORTFOLIO SNAPSHOT

pre-Covid rhythm. This year, we plan on re-

investing in what we already have. Marketing

Year founded 2012

is a broad word that encapsulates many forms and is something we are constantly investing

Number of staff 250–280

in. We want to ensure our current brands

are singing as loud as they can for the next

Number of venues Seven plus HQ

12 months. ■

February 2024 | 23

HOSPITALITY LEADERS FORUM // FSAA

Foodservice Suppliers Association Australia WORDS Minnie Constan, CEO

AS A MEMBER-BASED association, we are a

of the industry. [Responses to a question on

side by side with them among the challenges

rate rises and people dining out less as a

reflection of our membership and as such walk

Minnie Constan

they face. These challenges have been varied in recent times including disruptions in the

supply chain, changes in consumer behaviour,

and getting regulation ready. We are committed to enhancing our collaboration with industry stakeholders, connecting industry to share knowledge, and partnering with agencies

that help prepare our members for regulatory

mandates as well as advocating on behalf of the supply chain.

As with most business, our members are

grappling with rising cost of goods, a shortage

of skilled staff, supply chain infrastructure, and

the need for sustainability initiatives. To support our members, we are focusing on providing

educational resources, fostering a community for knowledge exchange, and are actively

working with external organisation APCO as

we pilot a number of sustainability projects that

concern, along with the rising cost of goods and the inability to pass on rate increases.

In response, the FSAA is actively working to

facilitate networking opportunities and connect members with strategic partners that offer

innovative solutions that can help navigate these challenges.

In the coming year, the FSAA plans to invest

significantly in educational programs including

online ‘learn at your pace’ modules, mentoring, roundtables, and sustainability initiatives.

These investments aim to empower our

members with knowledge and skills relevant to industry trends, encourage professional development, and bring together thought

leaders who can make a real difference and contribute to providing solutions regarding sustainable practices for our industry.

We have a number of partnerships that will

are foodservice specific. Additionally, we have

further strengthen the FSAA and expand our

advocacy efforts benefit the food supply chain

on this front. The association has always and

been asked to join a food alliance group whose and our members.

The current spending landscape is

characterised by a need for cost optimisation.

Each year, the FSAA distributes a benchmarking survey, which allows each member to

benchmark their company against the rest 24 | Hospitality

pressure points] predictably included interest

charter, so stay tuned for exciting developments remains committed to continued growth,

adaptability, and responsiveness to the evolving

needs of our members. 2024 is shaping up to be

a big year of ensuring we continue to collaborate and connect the entire foodservice eco-system because we are better together! ■

HOSPITALITY LEADERS FORUM // House Made Hospitality

House Made Hospitality WORDS Justin Newton, director PHOTOGRAPHY Jiwon Kim; Jason Loucas OPENING PROMENADE BONDI Beach, Easy

particularly on drinks. People are seeking out

two of which earned hats — was an achievement

regularly frequented venues to achieve it. So,

Tiger Bondi Beach, and Martinez in the CBD — last year while [facing] market challenges and continuing to grow our existing venues. Also, the development of many of our teams and

value and are willing to extend beyond their

the pressure on venues to continually meet these demands is increasing.

We’re still expanding, but we need to

providing them with new opportunities to grow.

consistently adapt our current offerings to ensure

in costs (rents, cost of goods, labour, general

quantity, and a basic business principle is achieving

Our major challenges have been the increase

operational costs), the decline in spend per head, and increased competition. To compensate, we

are looking to use our scale to bring down some

costs and allow us to produce more in-house. We

they remain successful. We believe in quality over more from less — so getting our current sites and people to their maximum potential is the primary investment focus for us for the next period.

There are definitely more people around

are also expanding our offerings to allow more

looking for work — the number of international

us and continuing to evolve our business’ products

However, the skill level has dropped markedly as

opportunities for guests to engage and spend with

and services, so they stay fresh and remain popular.

While we’re still getting great numbers of

people through the doors, there has been

a marked decline in willingness to spend,

travellers back in the country is encouraging.

the more experienced staff have either returned

home overseas or been deterred from the industry after the lockdowns. New people to the industry obviously still need to develop their skills.

Seek is not returning the enquiries it used

to, but newer job platforms including Indeed

People are seeking out value and are willing to extend beyond their regularly frequented venues to achieve it.

Justin Newton

are becoming much more effective (in terms of

producing candidates) and efficient (in terms of cost). But word of mouth has been our biggest

PORTFOLIO SNAPSHOT

source of new employment, so the experience

Year founded 2021

more important than ever.

Number of staff 450

some big multi-venue projects — watch this

Number of venues 10

our team members have while working for us is In 2024 we will continue our expansion with

space! ■

February 2024 | 25

HOSPITALITY LEADERS FORUM // Lucas Restaurants

Lucas Restaurants WORDS Chris Lucas, founder

IT’S BEEN REALLY uplifting to see the city

theatre of tableside service, which is something

is back in a big way. Obviously, the work-from-

since day one. Diners are gravitating towards

challenges of the last few years — even tourism Chris Lucas

home option is here to stay, as are its impacts on the day-to-day of the city’s hospitality scene. But it’s clear that for the most part, people are out

and about and loving Melbourne’s dining culture as much as ever.

It’s no secret there’s been a tightening of

purse strings across the board, which presents

Sessions (Chin Chin Sydney) and Sip & Setto

(Yakimono), and affordable free-flowing drinks

26 | Hospitality

seeking out the generous and the familiar; still aiming for high quality but abandoning stuffy

fine dining in favour of more welcoming, sharefriendly experiences.

In 2024, I’m anticipating we’ll see a big push

— the space, the people, the food, and the

inclusive weekend dining packages like Spring

Locations NSW and Vic

that changing. But at the same time, they’re

we’ve focused on simply delivering more

group-wide weekly cocktail hour specials, all-

Number of venues Nine

dishes with flair and flourish and I don’t see

towards experience-led dining. More and more,

big-value offerings for our guests including

Year founded 2011

we’ve been championing at our venue Society

plenty of challenges and necessitates some

entirely new approaches. Taking that on board,

PORTFOLIO SNAPSHOT

There’s a continued appreciation for the

slowly returning to normal after the changes and

add-ons that were available at all our venues through the festive period.

people are seeking out ‘the whole package’

drinks are all equally important. And of course, there’ll be no shortage of Lucas Restaurants

collaborations. We love partnering with friends like Jake Kellie at Adelaide’s Arkhé to drive

inspiration and fresh ideas and bring a new approach to our menus and offerings.

For the team and I, a huge focus this year

We’ve also noticed that while people are

will be opening Batard at the top of Bourke

all out when they do book a restaurant meal.

and excited to be bringing one of Melbourne’s

dining out less in general, they’re really going Private dining experiences have become a

popular alternative to hosting big parties at

home and there’s been an increased interest in set menus, which I’d say has a lot to do with decision fatigue.

Street. After a six-year journey, I am honoured most important historical sites back to life.

While that will keep us reasonably busy,

we’ll also have some more news to share

soon regarding our Chapel Street site next to Hawker Hall. ■

HOSPITALITY LEADERS FORUM // Merivale

Merivale

WORDS Jessica Furolo, chief people officer

OVER THE LAST 12 months, we’ve accelerated

recruiting talent, most of our applicant volume

working at Merivale to not only consider the

we’ve recently refreshed given its importance in

our efforts to improve the experience of

physical spaces we work in, but also the tools and technologies that enable our work and

the learning practices that help us achieve our

best. We also haven’t taken our eyes off the true Merivale magic — our unique culture.

One of our finest moments from 2023 was

comes via our Merivale Careers website, which

our overall talent attraction strategy. We also have an internal referral program — refer a friend — which has been successful. Our work attracting and retaining talent saw the addition of 3,315 new hires in 2023.

Temporary and permanent migration

coming together as a leadership team to drive

continues to play a crucial role in our people

consultative approach to ensure safety is a top

international cohort across our casual and

Respect@Work. We’ve taken a comprehensive and priority for our people through leadership, good judgement, and staying true to our values. It’s

been an incredibly inspiring journey to connect

and observe the level of care Merivale teams have for each other and our guests.

Another highlight from 2023 includes launching

strategy. Consequently, we have a strong

permanent workforce. The specialised skills we’ve identified in overseas talent has been

key to maximising our growth, with the added benefit of transferring these skills to our local teams, making it a win-win.

Our priorities from 2023 carry over to

Merivale Academy in October across our business

2024 and beyond. Namely, we will continue

where learning is the way we work. Aligned to our

Merivale. To do this against a challenging

and seeing the early benefits of creating a culture

values, Merivale Academy covers every moment of learning across our business, whether it’s online,

on the job, or in the classroom. Examples include induction learning, skill building at all levels,

compliance learning that keeps our people safe,

and leadership development. And it’s all supported by technology. For example, the mobile-first

learning management system EdApp, which

has been chosen because it suits the needs of our workforce.

We believe Merivale Academy will deliver a

range of benefits including improved business

performance and an enhanced ability to support our people to continue delivering great guest experiences both now and in the future.

Alongside our venue portfolio, our business has

grown significantly in the last couple of years. We have 5,300 people across more than 90 venues, two stadiums, and headquarter offices. When

Jessica Furolo

innovating, scaling our business, and growing economic backdrop, we need to amplify what

we do well — delivering unique and memorable experiences for our people and our guests. This involves a relentless focus on simplicity and

consistency, and delivering on our key priorities,

whether they be attraction, retention, leadership, or productivity.

Additionally, as we continue to scale

our business beyond Sydney, internal

communications are a key focus for us in helping us inspire our teams to do their best work and deliver positive guest outcomes.

I’m really looking forward to what 2024

PORTFOLIO SNAPSHOT

brings. We’ve got a full and exciting agenda,

Year founded 1970

bringing more talented people on board who

Number of venues 90-plus

deliver great guest outcomes — this is a huge

Locations NSW and Vic

we’re clear about our priorities, and we’ll be understand the power of pulling together to strength for us. ■

February 2024 | 27

HOSPITALITY LEADERS FORUM // Public

Public WORDS Stefano Catino, director of hospitality operations PHOTOGRAPHY DS Oficina

EVERY YEAR, I am most proud of our team’s

offers something that was missing in the area.

new projects, openings, and remained focused

we’ve also responded to locals and are always

back on from 2023 is flying the entire Maybe

reasonably priced. The success of Ricos Tacos [at

success together as we’ve navigated some big Stefano Catino

on keeping our guests happy. A memory I’ll look Sammy team to Singapore to collect our award for 50 Best Bars and watching the team pick

up the number one most influential bar award

in Paris shortly after. After the first project with Public (El Primo Sanchez) was such a success,

looking for new ways to make pubs inviting and

the Norfolk Hotel was a response to] the current

market as we look to diversify our offering to suit

everyone from Maybe Sammy’s elevated cocktails to a more casual schooner at Lady Hampshire.

We’re continuing our trajectory of expansion

joining the group was another proud moment.

including opening our hotel in South Bondi at

economic strains on most Australians. In

and retail spaces. We will also continue building

It’s a challenging time with the current

hospitality, we know we need to bring the best service every day to ensure the experience our

guests take away no matter the occasion is one

they feel is worth every cent. Another challenge this year is the current climate for staff. While

PORTFOLIO SNAPSHOT

Since our group is so varied in its offering,

the old Noah’s Backpackers site with hospitality upon our existing portfolio of work underway

with assets such as The Kurrajong in Erskineville and opening a new concept alongside Maybe Frank in The Federal in Annandale.

We have incredible staff here at Public, who

we pride ourselves on offering some of the best

know incredible people and are well-connected

Sammy, there are current laws and restrictions

recruitment tactics depending on what’s needed.

service in the country at venues like Maybe that make staffing challenging.

We’re finding behaviours are shifting to more

across the industry. We use a variety of

We’re focused on ensuring our team is happy,

and when we look to find new talent, I turn to

Year founded 2021

casual dining and drinking, but of course people

Number of staff 40-plus

experiences. Winter was much quieter in 2023

Public, as our newly opened venues cement

pickup at our new venues such as Busby’s in

projects underway, including South Bondi, will

Number of venues 23-plus

28 | Hospitality

are still coming back for bespoke, elevated

than previous years, however we’re seeing a

Paddington, which is a wine and music bar that

them and our community on social media.

We have a very busy 2024 coming up at

themselves as neighbourhood go-to spaces and be even closer to opening. ■

HOSPITALITY LEADERS FORUM // Solotel

Solotel WORDS Elliot Solomon, CEO

WE HAD SOME fantastic highs in 2023 at

in which we are opening from and the type of

& Beverage Director Joshua Hillary (ex-Duxton

by engaging with the core community early. For

Solotel, including appointing our first ever Food hospitality services; Rockpool Dining Group).

His remit includes leading a sharp new focus on

service, food, and drink across Solotel’s portfolio of 26 pubs, bars, and restaurants. We also

opened Chez Blue, our relaxed neighbourhood French bistro in Rozelle. Earlier in the year, Solotel was proudly the official hospitality

partner of Sydney WorldPride, hosting more

experiences our prospective guests are looking for example, when opening Chez Blue, we formed

a small group of locals who assisted us in better understanding the Rozelle/Balmain area and

what type of experience(s) they were looking for.

Of course, this still needs to be juxtaposed with

ensuring the concept — both food and beverage — are quality and there’s consistency in service.

In 2023, we saw guests being more selective

than 100 events across our venues.

in their choices to visit venues and feel cost-

Solotel as ‘a family of venues’ with ‘enabling

It’s more important than ever that we stay

We also went through a rebrand to position

growth, cultivating creativity, and creating unity’ at the heart of our values. The new positioning

draws on my family’s 110-year history operating Sydney pubs, including Darlo Bar which has been in the family since 1930, while also

capturing the diversity of venue offerings now within the business.

The new values reflect Solotel’s culture of team

members making an impact in their roles and the business as well as their own personal growth; fostering new ideas through trust and valuing different perspectives; and bringing a diverse

group of people together and helping them feel like they belong to a community. The evolution

of the Solotel brand helps us better communicate more of our business and team story so we can attract talent who share our values.

Opening venues is always a fun and exciting

challenge as there are so many moving parts. We spend a lot of time understanding the market

Elliot Solomon

of-living pressures are playing a role in this.

focused on ensuring what we’re offering is what our guests want within their locale, so we’re

constantly reviewing this and making tweaks where we need to.

In terms of trends for 2024, we think pop-up,

experimental moments will be big which we’re

excited about as it means we can develop some

of our underutilised spaces better. As an industry, we are in the experience race — delivering more value through surprise and delight experiences is key. We recently brought on a new guest

relations team who are charged with doing

exactly this — ensuring our regular guests are looked after and rewarded.

We have an ambitious strategy to be the

choice in hospitality for the next gen —

PORTFOLIO SNAPSHOT Year founded 1986

curating the most creative, culture-forward, and

Number of venues 26

couple of new venues and some refreshes of our

Locations NSW and Qld

personalised hospitality experiences. Expect a existing portfolio. ■

February 2024 | 29

FEATURE // Marketing 101

Get the word out Whether your business is pre-existing or about to debut, an effective marketing strategy should be ever-present.

WORDS Annabelle Cloros Get your venue listed THERE’S MUCH TO think about when running a

There are many platforms guests rely on when choosing where to have

I order the meat from the supplier in time? Has

or roundups from traditional media, it’s well worth reaching out. If you’re

understandable that posting on social media or

be featured in and have an account manager pitch to editorial teams with

it’s also essential to think about the landscape and

comped meals come at a cost, dining experiences can be capped and

opening now, which means you need to think big-

large audience. You can also list your venue on Facebook, TripAdvisor, and

for-one spritzes.

may not use Instagram or TikTok.

hospitality venue. Has the roster been done? Did

their next meal. And while you can’t control if your venue makes city lists

the drinks menu been updated? It’s more than

working with a PR agency, put together a list of publications you’d like to

sending out EDMs often falls by the wayside. But

information about your venue as well as an invitation to come in. While

how it’s evolving. There are more venues than ever

it often pays off if your venue is publicised on a national platform with a

picture beyond running $1 oysters for a week or two-

Foursquare to expand your reach and target a wider demographic who

You want your venue to go the distance — here are

some tips to kickstart your marketing strategy this year.

Create unique and high-caliber content Food content is big business on social media and it’s time to take a multifaceted approach to posting. While grid posts and 24-hour stories are the bread and butter of Instagram, video content is still paying off when it comes to reach and engagement. Recently, video content shot and posted horizontally has come into play, with the format requiring social media users to stop, turn their phones, and watch — every second counts.

The format works well for food and bev accounts: for example, you could shoot a chef demoing a dish using a wide lense that captures the movements of the culinary team in the background. This can be done yourself or by a professional videographer or content agency. Regardless, it’s important to use equipment and software that results in aesthetic videos. If your content is lacking, it’s not going to resonate and the analytics will show that, so there’s no shame in reaching out to content creators and seeing how you can work together. Paid advertising should also be invested in on a regular basis to ensure your content is reaching the right audience and bringing new customers in.

30 | Hospitality

FEATURE // Marketing 101

Establish your digital presence This one goes without saying and the following platforms are essential: a website, Google business profile, and social media accounts. Websites have been overlooked in favour of social media in recent years, but a landing page is a must. After Google reviews, most customers want to see a menu hosted on an easy-to-navigate website. Your website’s design should mirror the colours, fonts, and tone of voice used both in-venue and on social media accounts. For example, if your business is minimal by nature, the same approach should be taken with the website.

Your website should also contain click-through tiles to social media accounts, contact information, a feedback form, a reservations section with a bookings policy, and opening hours. An additional ‘about us’ tab is also useful, as well as a gallery of professional photography of your venue and food and beverage.

Create a database and build relationships with customers Make your bookings and POS systems work for you and take the time to crunch the data these platforms provide from diner demographics to spend, order history, dining times, frequency, and occasion. All this information can help you create targeted campaigns and send them to segments of your database. The point of EDMs is for readers to take action, so if you know a customer has dined at your venue for an anniversary or a birthday in the past, send an email in the lead-up to the occasion with a special offer — it could be anything from a complimentary glass of Champagne to a dessert on the house.

Newsletters are also an opportunity for venues to connect with customers on a deeper level and are a great medium to not only provide updates, but to talk more about the story of a venue from where produce is sourced to staff member spotlights. Connectivity is a key part of hospitality which should continue once a patron leaves your venue.

Partner with delivery services While the Australian landscape has seen key delivery players fold, delivery is still big business for customers who are after convenience. Having a listing on Uber Eats or DoorDash is also a form of advertising, with many businesses able to reach customers who may have never heard of their venue before. But profiting from delivery should be front of mind, which means condensing your menu and pricing it accordingly. Some items just don’t travel well and you don’t want to risk jeopardising your reputation over a wilted salad. Focus on items that are delivery tried and tested — think pizzas, burgers, fries, flatbreads, noodles, and curries — these items can hold up during travel and get to the customer in the same condition as you sent them. Service fees should also be negotiated where possible — it’s always worth asking a delivery representative if they can reduce the cut or if they can spotlight your business on the app’s homepage.

February 2024 | 31

FEATURE // Marketing 101

Invest in events Collaborations with chefs, bartenders, sommeliers, and other

Food content is big business on social media and it’s time to take a multifaceted approach to posting.

hospitality professionals are a great way to introduce your venue to new guests. One-off events are also a gateway for return patrons to enjoy a different experience to what you normally provide — for example, a café hosting dinner for the first time or a bar doing an outdoor BBQ night. PS40 in Sydney run a regular collaborative series called Takeover Tuesday which sees both established and up-and-coming chefs put together unique menus that showcase their food ethos. Chefs design a range of snacks that are teamed with PS40’s cocktails, with culinary talents from Oncore by Clare Smyth, Ester, and more taking over the kitchen. Collaborations are a means to make connections with your fellow hospitality peers and limited experiences are always in demand.

Drum up reviews Incentivise customers to leave reviews about their dining experiences while they are in-venue. Of course, pressuring customers to post five-star reviews should never be done, but it’s well worth providing some messaging at the till offering a discount for their next dining experience if they leave a review on Google or another platform. This is also a gateway to capture diner data such as an email address, which can be added to your all-important database.

Develop a brand identity Ideally, this is done before a concept launches, but it’s never too late to iron out the basics of your brand. Branding covers everything from your venue’s name to the typeface on menus, colour scheme, tone of voice, content style, packaging, merchandise, and even atmosphere.

An excellent case study in branding is Nu Dake in Seoul, Korea.

Every part of the patisserie’s shopfront has been considered by the design team, with pastries displayed on a table bookended by a giant croissant statue and another located near the register, which sees customers flock to take photos next to it. Croissants are everywhere — from the feet of a plush sofa, to the backs of chairs and the wall outside. Staff wear uniforms with — you guessed it — croissant motifs complete with a pair of croissant Crocs. It could be easy to veer into kitsch territory here, but the execution of the space conveys the brand so well. Most customers who come into the store post about their experience on social media, which means there’s constant messaging broadcasted to a global audience. The point is that Nu Dake offers customers more than just pastries — it provides a unique experience beyond food and beverage that is anchored by the DNA of the brand.

32 | Hospitality

FEATURE // Asian desserts

Sweet thing It’s the season of bingsu, mochi toast, and pandan shokupan.

WORDS Amy Northcott

ASIAN CUISINES EACH have their own approach to desserts, with some dishes anchored by fresh fruit and condensed milk and others pandan,

ube, and matcha. The flavour profiles of these foundational components

come to life via bingsu, thick-cut toast slathered with spreads, and drinks that double as desserts.

Not-too-sweet post-dinner options have been on the rise over the

last few years, and venues dedicated to Asian desserts are beginning to increase in density across the country. Bingsu-centric Nimbo and Thai

dessert café Homm have recently joined the scene and talk to Hospitality about their offerings.

Nimbo opened its blue-hued premises on Melbourne’s Hardware

Street in 2022. The concept began as a creative outlet for Owner Kim Liew before it morphed into its current iteration. “Nimbo started off

as an experimental lab for fun and whacky dessert flavours on bingsu and toasts,” they say. “Now we have a permanent menu including an extended range of matcha offerings and seasonal desserts.”

Liew says Nimbo was born from a goal to share Asian-style desserts

with Australian diners and reacquaint those who were already familiar.

“The pandemic made us reflect on what was important to us — sharing our memories and flavours with friends and family,” they say. “Our mission was to open a dessert café where people could connect,

reminisce, and share diverse flavours from home and also introduce those flavours to a new audience.”

Nimbo’s menu features a range of bingsu and toasts with various

flavours including pandan, ube, and matcha. “Our dishes and flavours are primarily influenced by South-East Asian cuisine,” says Liew.

34 | Hospitality

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FEATURE // Asian desserts

“They are diverse and feature a combination of sweet, savoury, and sometimes spicy elements. Popular ingredients include coconut, pandan, taro, and tropical fruits such as mango and durian.”

Bingsu is a Korean shaved-ice dessert that is a core part of

Nimbo’s menu. “It [bingsu] typically consists of finely shaved ice that has a fluffy, snow-like texture,” explains Liew. “The shaved

ice is then topped with ingredients such as sweetened condensed milk, flavoured syrups, fruits, red beans, mochi, or cereal.”

Nimbo is about to hit two years in business, and there have

been some clear winners when it comes to diner favourites. Ube mochi toast (brioche, mochi, ube paste, Cornflake crumbs, fior di latte ice cream); matcha bingsu (dango, matcha ice cream,

Basque cheesecake); and injeolmi bingsu (tofu, mochi, toasted

soybean powder, red bean paste, toasted almond) have been the most popular orders.

Beverages have also been a hit, with options covering variations

of iced matcha such as iced matcha lychee lemonade; iced matcha strawberry panna cotta; and iced matcha tofu jelly. The Nimbo

team also caters to dietary restrictions, with dairy-free and vegan options on the menu.

Husband and wife duo Bass Sakdatorn and Proud Saithai opened the doors to Thai dessert venue Homm on La Trobe Street in the

“[Asian desserts] often provide a departure from

heart of the Melbourne CBD last year. The couple wanted to share a taste of home with Australian diners and those who may be

traditional Western desserts to introduce exciting

missing the desserts of their homeland. “When people think of

flavours and textures such as matcha, mochi, and

rarely Thai desserts,” says Sakdatorn. “Thai dessert cafés that only

exotic fruits.” –Kim Liew

Thai food, they think of pad Thai, tom yum, green curry — but

serve dessert have remained a popular cultural activity in Thailand for more than a decade, but they are not very well known outside of the country.”

Being part of a small handful of Thai dessert cafés meant the

couple have played a key role in introducing diners to a different arm of Thai cuisine. “We believe we can add value and exposure to Thai desserts,” says Sakdatorn. “Just like Japanese matcha, or French croissants, we want to put Thai desserts and sweet flavours on the map.”

Homm’s offering covers Thai desserts with twists from other

Asian cuisines. “Our menu intertwines Thai flavours with

inspiration from Japanese, Korean, and Singaporean cuisines and each element is made from scratch on-site,” explains Sakdatorn.

“Everything on the menu at Homm is what we love to eat

personally. What inspires us is sharing our love for cuisine, flavour, culture, and heritage.”

The menu allows for experimentation, with chefs able to work

with new ingredients and flavour combinations to create unique

desserts for guests. “I enjoy getting to play with layering textures

and flavours,” says Saithai. “We consider our desserts to be a little theatrical and interactive … it makes whatever’s on the plate far more desirable and in turn, delicious.”

Some of the biggest hits on the menu include the coconut

pandan shokupan which features brûlée-toasted shokupan with Saithai’s own pandan kaya recipe and pumpkin boba. Another favourite is the Thai tea bingsu with whipped cheese, baked 36 | Hospitality

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FEATURE // Asian desserts

“Thai dessert cafes have remained a popular cultural activity in Thailand for more than a decade, but they are not very well known outside of the country.”

– Bass Sakdatorn

crumble, grass jelly, and Homm Thai tea gelato.

“This dish is inspired by bingsu,” says Saithai.

“We use Thai milk tea to create a soft and

somewhat fluffy shaved ice.” Other top sellers include mango sticky rice bingsu, taro French toast katsu, and taro bingsu.

Saithai says the team is overwhelmed by the warm response they’ve received from the

Melbourne dining scene. They’ve found that

they’ve not only catered to Thai dessert fans, but those in search of something new, too.

“We thought our main target customer group would be Thai people seeking a little slice of

home but have found [it’s also] people who’ve never visited Thailand or Asia before who are intrigued by Asian flavours and desserts,” she

and textures such as matcha, mochi, and

with them and introducing new flavours and

adventure and innovative approach to

says. “It’s a real joy sharing our food culture Homm has

Bingsu

three venues

is a Korean

across

shaved ice

Melbourne

dessert

combinations to their tastebuds.”

The Homm concept now consists of three

stores, with locations open in Melbourne

caters for

combines

vegan and

flavours from

dairy-free

Thailand,

diners

Japan, Korea, and Singapore

38 | Hospitality

dessert experiences.”

Saithai agrees and says there’s definitely

been a movement of diners in search of broader

customers, and sharing a unique dessert

something beyond the traditional cake and ice-

experience you’d be hard-pressed to find Homm

desserts, attracting those seeking new

Central and Box Hill. “For us, expansion is

about reaching new heights, reaching new

Nimbo

exotic fruits,” they say. “The appeal lies in the

elsewhere within the community.”

Similarly, the Nimbo team have seen great

success since opening, which Liew believes is a testament to the curiosity of diners and the

versatility of Asian desserts. “[Asian desserts] often provide a departure from traditional

Western desserts to introduce exciting flavours

dessert options. “We believe our dishes offer

cream experience yet they are familiar enough, so unacquainted guests are inclined to try

what’s in front of them,” says the co-owner. “I

think the dining public likes treats that are rich in cultural traditions and packed with flavour.”

A sense of discovery is seeing Asian dessert

cafés take off with those in search of something familiar, new, or a little sweet. ■

PREMIUM MOZZARELLA Stretch • Blister • Melt Serving suggestion

EQUIPMENT // Basting mop

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Hanging hook allows for easy storage

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Long wooden handle for controlled application

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grilled, or fried elements

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Some models come with interchangeable mopheads and buckets

Usually made from cotton Mophead is easy to clean

40 | Hospitality

COMMERCIAL ICE MAKERS | REFRIGERATION

D UR A B L E

R EL I A B L E

AUTHENTIC

hoshizaki.com.au

5 MINUTES WITH ... // Brendan Fong

Brendan Fong Restaurant Hubert’s newly minted executive chef.

WHEN I FIRST came to Restaurant

Hubert as a diner many years ago, I loved it. I was working at Mr. Wong

at the time, so it was great to have a

place I could go to get a bite to eat after work. The challenge of cooking Frenchstyle dishes again [appealed the most

to me]. It has been quite a while since I

have cooked this style of food and I like to constantly challenge myself. Being

I hope to bring back what Hubert used to be like with more of an Asian touch to French cuisine.

able to do it in such an iconic Sydney

and incorporating things I have picked up

I didn’t want to go too far out of the

new dishes, I like to focus on classics and

restaurant is a bonus.

realm of what Hubert already is, so the first change was bringing back some modern

takes of dishes I learned as a young chef 42 | Hospitality

how I can incorporate Asian ingredients and techniques into French dishes.

We haven’t had too much kickback

from guests which is good. In all honesty,

I think they were excited to see the menu

change after so long. I hope to bring back what Hubert used to be like with more

of an Asian touch to French cuisine and

to get people excited to come in and try something new!

[Some lessons I have learned over the

over the years. When it comes to developing

last few years is] people will always try to

try to bring a fresh perspective to them. So

in. Be confident about your cooking and

far, the team has been excited to see the

change in the food. I think they like to see

pull the wool over your eyes, never give

never take staff leaving personal, people come and go — it happens. ■

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