QHA_March 2018_Electronic_s

INSIGHTS
NICK AND CORINNE WORKED HARD TO BUILD THE FOOD ASPECT OF THE BUSINESS AND TO CHANGE
THE MINDSET FROM “FEEDING THE DRINKERS TO KEEP THEM AROUND FOR ONE MORE” TO
“WATERING THE FOODIES THAT COME FROM FAR AND WIDE FOR THE BEST STEAK AROUND”.
“The biggest change was the cheapest,” Nick says.
“And had the greatest effect on the popularity of the
hotel; the change of attitude of our staff. This was
achieved by hiring new key staff and the emphasis on
our business mission statement: ‘Treat every guest like
they’re visiting friends’.
“Our job at Mena Creek Hotel is not to serve cold
beer or cook a mean burger, rather, it’s to listen and
converse with people and make new friends.”
Nick and Corinne worked hard to build the food aspect
of the business and to change the mindset from
“feeding the drinkers to keep them around for one
more” to “watering the foodies that come from far and
wide for the best steak around”.
The food is simple but done well and where possible
they use fresh local produce, which Nick says is a
good incentive for locals to support the hotel.
“We also substitute our kitchen staff costs by
preparing and ordering fresh vegetables for a local
café. This fills in quiet periods in the day and … means
during the low season we’re able to continue to bulk
order and therefore receive our produce at a lower
cost.”
Above all, Nick and Corinne are proud of how they’ve
managed to attract a wider customer base while still
remaining faithful to their pub’s Aussie essence.
“The Aussie pub experience is overlooked by many
Australians because we’re so accustomed to it. But
we found many of the guests love it and would not
come in otherwise.”
In recognition of the hotel losing none of its rustic
authenticity during its remarkable turn-around, the
QHA crowned it Best Bush Pub at last year’s Awards
for Excellence.
QHA REVIEW | 45