CHEF PROFILE // Julian Cincotta
Julian Cincotta Takeaway formed 20-30 per cent of Butter Sydney’s revenue pre-COVID-19 — now the cult fried chicken brand is 100 per cent reliant on food and drink to-go. WORDS Annabelle Cloros JULIAN CINCOTTA IS the co-owner and
the delivery platforms facilitate, however
along with Middle Eastern Eatery Thievery
any reduction in commission would be
chef of Butter Surry Hills and Parramatta in Glebe. All venues were largely dine-in operations, but with the government’s decision to pull the pin on customers
during this time of economic uncertainty,
appreciated so there is more money to pay staff and suppliers.”
spending any time in a venue, beyond
There’s no doubt times are tough, but
fast about how his restaurants are going to
hospitality community remains strong. The
picking up an order, Cincotta had to think pull through.
Like many, Cincotta has signed up to
delivery platforms to keep his businesses afloat, and has flagged the potential of
drive-thru in Parramatta and Surry Hills. While the commissions aren’t helping in
the current climate, Cincotta just wants to
Cincotta says the comradery between the
chef has introduced a pay-it-forward meal service where people can pre-purchase meals for those in need. “It really does
feel like everyone is there for everyone
right now, which is a silver lining in these horrible times,” he says.
keep as many staff working as possible.
Another silver lining for customers is
the storm? By combining forces. Everyone
which is now available for delivery
So how will Butter and Thievery weather
loves a collab, and Cincotta has decided to mash up Butter and Thievery dishes with new rotating menu items including fried
chicken and hummus bowls, kebabs, fried
the return of Butter’s seasonal ramen, and takeaway, with all the necessary cushioning to transport the dish in primo condition.
When asked if he’s anticipating any
chicken snack packs and charcoal birds —
packaging shortages given the huge
bring in profit.
are well stocked, but points to the big
despite the fact the dishes aren’t going to “The numbers look like they won’t
make us any profit considering the
percentage these platforms take,” says
the chef. “It’s just to try and give a couple of chefs a job and service the Inner West community. We appreciate the services 22 | Hospitality
takeaway surge, Cincotta says his suppliers picture. “Yes, our restaurant and staff are
affected, but our supply chain is, too,” he
says. “Everyone is in the same boat, so we all need to stick together, help each other as much as possible and know that the government will be there.” ■
“It really does feel like everyone is there for everyone right now, which is a silver lining in these horrible times.” – Julian Cincotta
