To help turn up the heat, the state government introduced initiatives to benefit businesses and patrons. But what do these look like for white-tablecloth restaurants? Let’s deconstruct Luke Mangan & Company and taste-test its recipe for success.
DINE & DISCOVER
Luke Mangan – as down to earth as can be, is no ordinary restauranteur. If such a word existed, you could say he’s a restapreneur! Let’s peel away the layers. The multi-hatted chef is a businessman, television presenter and a mentor to the next generation of budding cooks. A career in hospitality spanning more than 30 years is testament to his deep-rooted passion for the industry and love of business.
But with a pandemic thrown in the mix, like many hospitality businesses, Luke needed to cook up new ways of doing business. Operating five establishments – with three onboard P&O Cruise ships – there was a lot at stake.
The launch of Dine & Discover vouchers in March 2021 came at the right time to butter up diners and revive the city’s hospitality sector. “The vouchers have been a great help in getting people back into the CBD and to give businesses a boost. With so many office staff splitting their time between working remotely and the office, this initiative came just in time to help small businesses in the city with extra patronage,” says Luke.
Glass Brasserie located in Sydney’s ritzy Hilton Hotel has a reputation for being one of the city’s finest dining establishments. Luke found patrons responded remarkably well to the vouchers. “With the average spend between $120 to $150 per head, the voucher allowed diners to experience truly extraordinary dining with a little discount thrown in, thanks to the initiative. Having said that, we’ve had an equally good response from diners at our other restaurant Luke’s Kitchen”, he adds.
The Dine & Discover vouchers are easy and seamless for both the customer and front-of-house staff, and an overall positive experience … it’s a win-win
From registering his establishments for Dine & Discover to training his team to manage the transaction process, it’s been straightforward and Luke is happy to learn more vouchers are on the way.
A BREATH OF FRESH AIR
Luke was quick to recently snap up the state government’s Alfresco Restart Package. The $5,000 grant allows eligible hospitality businesses to swiftly introduce alfresco trade, significantly cutting the usual red tape process. As a result, the open-air Glass wine bar got off the ground in less than four weeks from the application date.
With additional seating for 30 patrons, the outdoor area has come at another good time – daylight savings is in full swing, balmy nights are almost here and with vaccination milestones being ticked off, office workers are trickling back to the city.
The Alfresco Restart Package is destined to put the sizzle back into Sydney allowing colleagues and friends to connect with a bevvy while soaking up the sights or watching the world go by. Up to 5,000 hospitality businesses will be able to apply for the grant so it’s first in, best-dressed.
A PIECE OF THE PIE
Looking back at the lockdown period, there were not too many options for upper end dining establishments to earn a crust. The business model isn’t geared for takeaway. Although it looked like a fork in the road, Luke Mangan and Company had the drive to start something from scratch. Luke at Home was conceived.
“We took a different approach to takeaway. Restaurant quality food does not travel well and while some restaurants opted to offer meal options that could be put together at home, they can be fiddly with inconsistent results. You really can’t go wrong with our pies and quiches – they are super easy for the customer, just switch the oven on and follow simple instructions,” explains Luke.
While the Luke at Home range is minimal, it’s true to say it’s quality, not quantity that’s most important. Sourcing the best Australian produce, the team has perfected the humble pie – or as Luke calls it, the next level pie. They are family-sized with something to satisfy all palates. So, although fans were unable to enjoy an inhouse culinary experience during the lockdowns, they have relished Luke’s hearty comfort food at home.
Given the popularity, the delivery service has extended to regional NSW, Canberra and selected areas of Victoria and Queensland. With in-house dining back, is this line likely to get the chop? “We are getting orders in excess of 2,000 a week. Should the demand continue, so will the supply,” reassures Luke.
What’s next on the menu? Luke is soaking up the freedoms for hospitality, looking forward to getting the green light for his establishments on P&O Cruises being back on deck, and preparing to relocate Luke’s Kitchen to the Kimpton Hotel. It’ll be busy but Luke is excited to get back to full business and spice up the hospitality industry.
Additional Dine & Discover vouchers will be available from 1 December. Eligible NSW Business who are registered as being COVID Safe can participate in the initiative. The vouchers will be valid for customers until 30 June 2022.