other 100 per cent,” Robbie says of the relationship between the pair. “That trust is really important for me, because I’ve never had a partnership, I’ve always been kind of a solo operator, so this is a new beginning for me as well. “Louie’s been successful in each restaurant he has been part of, that evening stuff, and Harbour Lights was more of a breakfast-lunch spot, we only did a couple of night services. So, I think it’s a good balance in terms of bringing out the best of each other.” That balance is central to the Zero Davey model. Marino’s strength has long been in daytime trade – coffee, breakfast, lunch, and the steady rhythm of repeat local customers. Louie’s background is firmly rooted in restaurants and nights, where menus, wine, and service need to work in harmony under pressure. Individually, both men know the weight of running venues alone. Collectively, they see partnership as not just a business advantage, but a personal one. It also allows something rarely spoken about openly in hospitality: sustainability of the operator. “We’ve been going for a long time and done our hard yards,” Louie says with a smile. “Robbie’s been in business by himself and so have I, and that’s the hardest part, you’ve got no one to sort of lean back on. “So this venture is where we both balance and if, for example, one of us want to go holidays or one of us wants to take time off, then the other one can fill in.” That long view has shaped how Zero Davey has launched. While doors officially opened on January 5, the pair have resisted the urge to shout too loudly
too early. Instead, they’ve focused on fine-tuning by building a new kitchen team, sourcing the right produce, and letting word of mouth do its work. The response, so far, has been encouraging. Breakfast and lunch have delivered strong early signs, with customers returning quickly and commenting on the quality of even the simplest ingredients. That, Robbie says, is exactly the point. “It’s been very positive. We’ve had some customers coming for breakfast and they’ve returned again and commenting on things like the bacon, the eggs and all that stuff. So that’s always a good sign and the lunches have been very good as well. We want to show a bit of a twist with our Italian as well, showcase the Tassie produce, and making it big on the menu, things like sourcing quality meats, free range pasta, top Italian cheeses, that’s what we have grown up on.” “We want to show a bit of a twist with our Italian, [and] showcase the Tassie produce.” - Robbie Marino
THE OLD ZERO DAVEY CAFE
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Tasmanian Hospitality Review February/March Edition
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