9 minute read
F&B: CAFES
Cafe chic
Clubs are reshaping the cafe experience with elevated food offerings, modern spaces, and a renewed focus on social connections. Reports Aimee Chanthadavong
WHEN IT COMES to Australia’s cafe culture, there’s no denying the standards are high. To meet those expectations, the cafe experience in clubs is being redefined – from the coffee and food offering through to the fitout – to restaurant-quality standards.
At the Norths Leagues Club in Kallangur, Queensland, the club completely overhauled its cafe as part of its decade-long modernisation project.
“Apart from the original cafe location, everything has changed,” according to Norths Leagues marketing manager James Bennett.
The Avenue cafe was revealed at the end of last year, and with it a new menu was introduced. It features Asian-inspired dishes, including banh mi, rice paper rolls and katsu curry, along with classic favourites such as steak sandwiches, beef nachos, and toasted sandwiches. There is also a full breakfast offering with Belgian waffles, Spanish-baked eggs, and eggs benedict.
“When you think of a traditional cafe menu in clubs, you think of burgers, chips, toasties, raisin toast, and classic roast meals. We’ve really tried to elevate the experience of the menu, so it reflects the decor,” Bennett said.
“The chef has somehow created these incredible dishes, but still at a price point that members would expect from a cafe.”
Like the food menu, The Avenue cafe has elevated its coffee offering by giving patrons a choice between two house blends. There’s the original signature blend, which is described by Bennett as being so strong it “puts hairs on your chest”, and a new blend called Hometown that’s softer, mellower, and sweeter.
“The feedback we’re getting from our patrons has been extremely positive, in particular from one of our regulars,” said Bennett. “He would only order a half-strength [coffee], so we offered him the Hometown, and now it’s his choice every day.”
Norths Leagues general manager Troy Young believes The Avenue compliments the club’s flagship restaurant, The Precinct, which opened three years ago and was awarded the Keno and Clubs Queensland Award for Best Dining in 2022 and 2023.
“We’ve had such success in our catering operation through The Precinct, and we’ve had to look at opportunities to see how we could expand because we simply can’t fit anymore for The Precinct restaurant, so there was an opportunity there to boost revenue sources and increase our capacity through the cafe, The Avenue,” he said.
With the belief the offering at The Avenue is unique, the club has started running weekend breakfast, where it opens earlier than the rest of the club to offer favourites at a competitive price point, such as $10.90 for eggs on toast or a granola bowl.
“I believe there is a big opportunity out here in Moreton Bay. If you want to go out for breakfast around the area, there’s not all that many options, and I think the area deserves it,” Young added.
A breath of fresh air
Norths Leagues worked with Cayas Architects to develop the new-look space. The Avenue cafe accommodates up to 110 patrons and is now twice the size of the former cafe -- thanks to a new alfresco dining area that takes on a European look with cobblestones and cushioned bench seating surrounded by plenty of greenery and water features.
Bennett expressed how the alfresco area has been well-received among members and guests.
“It offers a true alternative to The Precinct. We’ve noticed since we opened The Avenue with the alfresco area, especially on Friday and Saturday nights, people are choosing to dine at The Avenue as opposed to going to The Precinct because … the alfresco section adds a bit more of a relaxed vibe,” he said.
“Sometimes when people go out to dinner, they don’t want the full dining experience, they just want somewhere that’s chilled. The Avenue certainly offers that, so it’s matching what people’s dining expectations are really well.”
Outdoor dining has also been embraced at Club Dorsman. Formerly known as Singleton Diggers Alroy Park, the club rebranded last November after the club’s management and board wanted to create some differentiation between its two venues, Singleton Diggers and Singleton Diggers Alroy. The two venues are a 10-minute drive apart, on the fringes of New South Wales’ Hunter Valley region.
As part of the rebranding, the club expanded with The Arbor, a 150-seater outdoor cafe that includes two 15-seater cabanas and a covered kids play area.
Singleton Diggers CEO Michael Titow explained The Arbor has been designed to not only encourage outdoor dining but to attract 25-40-year-olds and their families.
“The club was very much a male-dominated area, so we’re trying to entice families into the area,” he said.
“We’re situated in the middle of a residential area where ... there are lots of young families that use those nearby facilities. So, why not encourage them to our place instead of making them travel four or five kilometres into the main town.”
More time to chit-chat
Another intentional design aspect of The Arbor was to create a space that would encourage socialisation. Titow admitted that typically, he would set up large TV screens on the walls at the club but decided against it when The Arbor was built.
“There are no big TV screens in the outdoor area. It’s about sitting down, talking, and trying to connect again with one another over good food,” he said.
To further encourage socialisation, The Arbor’s menu offers only shared plates, such as chicken wings, Korean meatballs, beerbattered fish bites and pizzas.
“With the opening of The Arbor, we hired four Fijian chefs from international resorts, and they’re the driving force in the kitchen now. It’s them that brings the influence of sharing across,” Titow revealed.
“They’re very much a social group of people where they like to sit down and share stories with members and guests.”
For Wenty Leagues Club, The Cafe has become a social hub for patrons, according to CEO Glenn Kovacs.
“When patrons come to Wenty Leagues, they have regular activities that they come and enjoy, such as Bingo, Tai Chi or Gentle Exercise. The Cafe is a place where they can all congregate after those activities to debrief and enjoy a good feed, good coffee and their time together.”
While the club undergoes major renovations, Wenty Cafe has temporarily relocated to the club’s flagship CHAR restaurant, which has been renamed The Cafe. In its temporary format, the club has refreshed the cafe menu with the addition of fresh juices, poke bowls and a range of gluten-free and vegetarian options.
The Cafe has also become a popular space among remote workers, Kovacs stated, noting that additional power points have been installed to accommodate those people.
“Remote workers come in to work, eat, drink, and have meetings,” he said.
The Western Sydney club envisions that once construction is completed the new-look Wenty Cafe will be completely refreshed with an open-plan design that will create a lighter and brighter feeling and feature additional seating that will provide various options and areas for patrons to gather and socialise.
Streamlining kitchen operations
With inflation remaining high and the cost of labour and goods continuing to soar, the need for energy-efficient and labour-saving kitchen equipment is critical for the financial health of clubs. Chris Leak from Stoddart shares two kitchen equipment items he believes can help cut costs without compromising quality.
Combi ovens
“Combi-ovens have been integral to many kitchen operations for years due to their versatility, ease of use, and efficiency. They offer a combination of convection and steam cooking, allowing chefs to prepare a wide range of dishes, including the regeneration of cooked products where meals can be pre-plated and bought up to a serving temperature, without overcooking.
“With the shortage of skilled labour in kitchens, combi-ovens can simplify production by minimising guesswork for chefs. These ovens allow for plug-and-play operation, freeing up chefs’ time for other tasks.
“Consistency is crucial. Combi-ovens ensures the same high-quality food is produced consistently, even when staffing levels are minimal. They yield up to 20 per cent more meat cuts compared to traditional convection ovens.”
Filtering deep fryers
“Filtering deep fryers helps maintain the quality of frying oil. Regular filtration removes impurities, extends oil life, and ensures consistent frying results. It reduces the need for frequent oil changes and manual cleaning.
“Some models can come with energy-saving features, optimising oil temperature and reducing energy consumption. Filtering deep fryers contributes to consistent food quality, which is essential for customer satisfaction.”
What’s brewing?
Club Management caught up with Nestlé Professional master barista Jo Yuen to chat coffee trends, and what club operators need to consider if they want to lift their cafe experience.
1. Cold coffee: Yuen advised clubs should make sure their coffee offering includes cold beverages. “More consumers are reaching for iced drinks, regardless of the season,” she said, noting that it doesn’t appear to be cannibalising hot coffee sales either, rather it’s leading to bigger spends.
2. Customisation: Yuen highlighted consumers are looking at more ways to customise their coffee order. She said it’s increasingly popular among younger consumers, especially those looking for novel ways of drinking coffee. Customisation can be in the form of alternative brewing methods such as pour-over, cold brew, and AeroPress; alternative milk options; or by adding sweeteners or syrups.
“Cafes can train baristas on alternative brewing methods and offer demonstrations to educate customers,” she said. “Generally, clubs keep it simple by offering only one coffee blend, so they need one that’s versatile enough to work in all formats.”
In this case, choosing a balanced blend like BUONDI Steady State from Nestlé Professional is the perfect solution because the medium-dark roast is great with or without milk.
3. Sustainable Practices: As consumers become more environmentally conscious, this is being reflected in coffee consumption, Yuen said. “There’s a growing demand for environmentally friendly and sustainably sourced coffee, and the use of compostable or reusable cups.”
As a final tip, Yuen suggested club operators should look to online sources, such as TikTok, for inspiration and the latest cafe trends.
“Cafes who monitor these communities can easily stay abreast of trends and keep their menus fresh,” she said. “A strong online presence can also attract new consumers to your cafe.”
