Hotel - Deloraine pub that left an impression
different families. So our main hiccups in that respect have probably been getting the staff to fit in with how we operate. As far as changes to the building, we have completely renovated the lower part of the bar which was previously used for storage and some private meetings to be incorporated into extra dining room for the pub. Opening up a wall and decorating in sports theme with a big screen TV, which raised a few eyebrows from locals when we first started smashing down a wall but quickly has become one of the most popular parts of the building. We also ripped up the outdated carpet, revealing the original wooden floor which we have had sanded and polished it looks a million bucks. We also recently replaced the roof and repaired the tired paintwork on the exterior, due to the size of the building full scaffolding was required which did impact on trade for the three weeks it was up however the main work was finished before the busy season arrived which minimised this. What has been the most rewarding and frustrating thing about working on the venue? It’s great to look up at the pub and see just how amazing she looks with all the exterior repairs, a real testament to how well built the pub is. Just a new roof and a bit of paint and she looks brand new. It’s also great on a busy night seeing the renovated lower lounge full of people cheering on a footy match rather than just a dark old store room. It really was a waste of space. Being new to the state it’s been frustrating getting some subcontracted work done as we don’t have the contacts we do back in NSW but it all worked out in the end. It has also been a bit of a juggling act at times to keep our customers happy while still trying to move the business forward but remain essentially just a traditional old pub. There is so much history in the Hotel. Did you make a point of on maintaining and promoting that history within the venue? We make a point of maintaining the history by keeping things as traditional as possible, old style snap beer taps and 7 ounce glasses. The staff are encouraged to speak to customers and have a laugh. We also encourage patrons to sit at the bar to drink rather than the modern way of sitting away at tables to keep the bar clear for service. It promotes conversation and keeps the pub atmosphere that has sadly been lost from many venues. What has been the best thing about taking over the hotel We have met some really great people both locals and tourists. Tasmanians are really welcoming friendly people and it’s been fantastic for us to be made so welcome here. Other than that, the three of us are quite social people so the lifestyle is great.
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December 2016
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