memory, and both men are realistic about the work ahead to re-educate customers that the doors are open again, and that something new now lives inside. What gives them confidence is the location itself. With major accommodation nearby, strong morning foot traffic, and long-term potential tied to future development in the precinct, Zero Davey sits at the intersection of local habit and visitor discovery. “We’ve had some customers come in and say, ‘wow, it’s great that it’s reopened again’ but I think it’s now about educating people that we are here, and it’s obviously something completely different as well,” says Robbie. “Two and a half years being closed, obviously for some people, their mindset is they’re not going to stop if they’re going past, they’ve already probably found other places to go to. “I’ve lost count of how mant times I have thought I have had enough and never going to do it again. But there is a love... a passion for it.” - Louie Sorgi “But I think this spot has got a few different aspects to it that we’re interested in, there’s a few different markets, we’ve got the potential of the stadium build with 500 tradies on our doorstep. Then you have got 35-40 rooms upstairs, we’re across the road from the [Grand] Chancellor, you’ve got the [Old] Woolstore [Apartments] close by as well… if something is happening in town, people are going to come down to the waterfront area.” For Louie, the pull is more personal. Standing in the dining room, he’s acutely aware that his hospitality journey began just around the corner and that few operators ever get the chance to return to where it all started.
The philosophy is Italian at its core – respect the ingredient, don’t overcomplicate it, and let quality speak for itself – but grounded firmly in Tasmania’s produce story. Both men have watched the state’s food culture mature over decades, and they believe local diners are more informed, more curious, and more demanding than ever before. That evolution cuts both ways. While opportunities have grown, so too have the challenges. “To be honest with you, since I’ve been out for two or three years, I didn’t realise how much things had changed,” Louie says. “How different things are in regards to costs, wages going through the roof, food costs have exploded, then all the other things like power. It is tough. “We did look at a few other places, but we had to be careful because it can be a high cost. But given our experience, we know what we are in for.” Experience is what ultimately gave them confidence to commit, not just to a location, but to reopening a space that had effectively dropped out of public consciousness.
Two and a half years is a long time in hospitality
11
Tasmanian Hospitality Review February/March Edition
Made with FlippingBook - professional solution for displaying marketing and sales documents online