BAR AND CELLAR
ALH Hotels managing director Paul Walton at Brook Hotel
Keeping it cool Publicans share how they keep drinks cool as the temperatures climb. By Caoimhe Hanrahan-Lawrence.
WITH A hot and dry El Niño summer on the
with Australian summer, requests for
is going to be even more important for
chilled drinks are coming from unexpected
Australian operators. Serving appropriately
categories. Chilled red wines are on the
chilled beverages is a key part of providing
radar for Rowena Pulido, licensee of the Red
a positive customer experience, and
Cow Hotel, located in western Sydney.
managing energy costs and maintaining
“The Red Cow has not gained any request
cooling systems are important
for chilled red wine yet, although it is
considerations for operators.
becoming more popular in our city venues,
Frosty serves
The Office Hotel and Haymarket Hotel. I know this category is growing in the industry
Sales of beer, soft drinks, and white wine
every year and may soon reach the Nepean
reliably increase over the summer trading
district,” Pulido commented.
period. The February 2023 Consumer Pulse
In addition, Pulido and her team rotate
Report from CGA by NIQ indicated that
stock in the fridges to ensure that the coldest
last summer, customers identified the most
drinks are always the first served.
important attributes of a drink as “ice cold” and “refreshing.” Beer is an important part
Reliable refrigeration
of the offering at newly opened Brisbane
Power utilises a wide range of cooling
venue, the Brook Hotel, as operations
systems across his venues. The combined
manager Lance Burrows explained.
use of refrigerated cool rooms, glycol
“We have an open-format venue that is
systems at the bar, ice chests, and fridges
relatively consistent with its offerings between
gives the venues flexibility and ensures that
the new public bar, sports bar and beer
a large number of drinks can be kept at the
garden. The beer system is run on standard
optimum temperature.
CO2, in line with best practice. We feel keeping
Regular cooling system maintenance
things simple is best, right down to serving beer
ensures that systems are working to optimum
out of a chilled glass,” said Burrows.
efficiency and lowers the likelihood of any
According to The Pub Group owner Craig Power, chilled glassware is an important step in the serving process at his venues. “We have always had chilled glassware
inopportune mechanical failures. “Consistent maintenance with service agreements in place allow our appliances to be in best condition to handle the
for our beers. This assists greatly in
increased temperature and trade for
creating a better customer experience,”
summer,” Power advised.
Power commented.
16 | Australian Hotelier
While ice cold beer is almost synonymous
way, keeping drinks cold and refreshing
The Brook Hotel uses glycol beer
