Home' Australian Hotelier : AH MAY 2017 Contents 12 | MAY 2017 AUSTRALIAN HOTELIER
BAR AND CELLAR
be Lion, one was CUB, one was Little Brown Dog,
one was XYZ etc. Now I am basically down to four
keg suppliers instead of ten, because of Kegstar’s great
ability to be the middle man. The app is just so easy.”
Ryan has said that they have ample room in the
cellar at Harold Park Hotel, so he generally waits
until he has ten kegs before asking for a pick-up
on the app, and that they are generally picked up
the same day. Venues with smaller cellars can take
advantage of the service, with Ryan surmising that
you could have empty kegs picked up every second
day if necessary.
He also suggests that because of the ease of
logistics, he endeavours to do business with breweries
who use the Kegstar service wherever he can: “It’s
advantageous to the brewer, it’s advantageous to us at
the pub, and of course it’s advantageous to Kegstar.
It’s just a great model.”
Of course, the other factor that drives people to
your venue is having a different product or point of
difference – hence the rise of the brewpub in Australia.
Beer drinkers are looking for new varieties, tastes and
experiences. But for many industry players, the time,
money and new skills required to create quality craft
beers is simply unviable. To bridge the gap between
consumer demand and commercial viability, hoteliers
had few options other than offering patrons the
mass produced “craft mark” brews of the big name
operators – until now.
Dickson’s Mill Group Limited (DMG) is an
Australian based brand owner, brewer, and distributor
of the SmartBrew® craft beer system. SmartBrew is a
unique, automated brewing system that dramatically
reduces the space, time and specialist skills required
to develop high-quality draft beer. Central to the
success of the system is the provision of high-quality
wort, which is brewed off-site by master brewers,
led by Brian Watson, one of the world’s leading
brewmasters. In addition to brewing technology, the
DMG team’s hospitality consultancy service provides
advice on menu creation, interior design, venue and
In just nine months since the launch of the
business, the Dickson’s Mill team has partnered with
businesses in the Northern Territory, New South
Wales and Queensland to create highly profitable
hospitality offerings with clients signing up for the
next system within six months of opening their first
venues. The team is working with clients on more
venues in Sydney and Brisbane, with Melbourne
venues set to come on-line later in the year.
One such venue is the Bankstown Brewhouse,
located within Bankstown Sports Club, in Sydney’s
west. The club includes many individual, smaller
offerings within its huge premises, and management
wanted to add a craft beer venue to its offering,
to attract and increase patronage of the 20 to
40-year-old market. After much research, operations
manager Michael Clancy decided on a system of four
Smartbrew tanks, which were installed within the
venue in two days. Clancy has been ecstatic with the
success of Bankstown Brewhouse since opening in
BAR DESIGN ADVICE
Having worked on the design of many pubs, and having
seen firsthand what their operators require from an
optimally functioning bar, Jeremy Ward, a partner at
Cayas Architects, has compiled a list of of his best bar
• If the design permits, centralising the bar layout
within a venue can help maximise staffing efficiently.
For example, if one staff member can operate both a
sports bar and gaming bar simultaneously in non-peak
periods this can halve the number of staff required at
any given time. Getting this right needs good planning
early in the design phase of a project.
• Grouping all required equipment into one service point
will allow a single staff member to operate a section of
the bar efficiently in peak periods. Depending on the
size of your bar there may be one, two or more of these
‘service points’, thereby ensuring the minimisation of
staff crossing paths when busy. This ultimately gives
the customer more efficient service. Getting the order
of equipment in each of these service points is critical.
• Think about inserting drip trays seamlessly into your
bar top. This looks much neater than a bar mat (and
avoids having to wash them), while reducing the
constant cleaning of the bar top.
• Consider a step down in the bar top at beer/wine fonts.
This is a much easier way to pass through beverages to
the customer, and limits accidental spills. Choosing the
right font to assist with this is also crucial.
• It is always advised to separate the wash area from the
main service points to minimise conflicts between staff
carrying out different duties.
• Tall back bar fridges allow you to present more
product facings to the customer and makes product
• Have the ice machine and packaged product cold
room in close proximity to the bar so that the bar can
be restocked quickly and efficiently in peak times.
Kegstar reduces ordering
time for operators
Taps at Berry Springs Tavern
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