Client: The Oaks
Location: Sydney, Australia
Industry: Pubs, Clubs & Bars
Products: Lancer Beer Systems, Lancer Soft Drink Systems, Hoshizaki Ice Machines
Reliability through service & expertise
Whether your cellar is brand new or a bit worn around the edges, reliable beer dispensing equipment is a must. With more than 40 years experience helping publicans serve the perfect beer, Hoshizaki Lancer is a company that can deliver.
The cellar is where the magic should start in every pub. It is vital to the smooth running of a venue and delivering quality product. When it comes to cellars, Sydney’s iconic venue The Oaks has one of the biggest and best in Australia. The family-run hotel, which turns 125 next year, is one of those few remaining pubs that stays true to its historic roots while remaining fresh and appealing to new generations of pubgoers.
Industry legend Dave Thomas took over The Oaks in 1975, and with more than 60 years experience working in the industry puts younger generations to shame by continuing to turn up to work every day and wipe tables in the famous beergarden. Continuing the Thomas tradition, Dave’s son, Andrew joined The Oaks in 1987 and is the venue’s current general manager. With five bars scattered throughout the impressive venue, the beer equipment was always going to be of the utmost importance. “Friday and Saturday are the busiest with Friday night our biggest night in terms of beer volume,” Andrew Thomas said. “The Hoshizaki Lancer equipment stands up through these high volume peak times and on hot days as well when we go through however many thousands of litres of beer.”
With around 4000 patrons through the door every week the cellar at The Oaks needs to be in immaculate shape to keep up with the demand. “We decided to go with Hoshizaki Lancer for our cellar equipment on the recommendation from our refrigeration mechanic and beer plumber,” Thomas said. “They’ve got a great name in the industry and they’ve done their research.”
"The reliability of their products is unbeatable and their service has been great as well. Hoshizaki Lancer is always very professional and easy to deal with."
The Oaks first installed a Hoshizaki Lancer Glycol System in the cellar in 2000, just in time for the Olympics and last updated their cellar equipment in November 2009. “The reliability of their products is unbeatable and their service has been great as well. Hoshizaki Lancer is always very professional and easy to deal with.” In terms of what makes superior cellar equipment, according to Thomas – basic principles apply. “When choosing our cellar equipment – reliability and serviceability are really important,”
Thomas said. “You want parts that are readily available if there is a break down and good value for money products.” Together with great cellar equipment and cellarmen, Thomas also stressed the importance of tidiness, hygiene and safety equipment.
“When choosing our cellar equipment – reliability and serviceability are really important”
Service is a major part of every business and hospitality operators are perhaps more aware of it than most. “The latest Hoshizaki Lancer product we’ve bought was the ice machine. The Hoshizaki Lancer service manager was there when it arrived, helped unload and install it and made sure it was all working properly. “We went with the Hoshizaki ice machines for a number of reasons. The availability of spare parts was important, but it’s the volume of ice they produce and hold, which is far superior to any other brand.”
The Oaks also have the Lancer soft drink equipment, highlighting Hoshizaki Lancer’s ability to provide complete beverage and ice systems from back of house to front.
“We went with the Hoshizaki ice machines for a number of reasons ... the volume of ice they produce and hold ... is far superior to any other brand.”
The Hoshizaki Lancer equipment also features in Thomas’ other venues, with The Winston home to Hoshizaki ice machines, and The Greystanes Inn and The Entrance featuring the Lancer Glycol Systems. “Hoshizaki Lancer is very professional and we’ve had a long-standing relationship with a number of their key staff members.”
The above article appears courtesy of Hotelier Magazine.