Overview

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.”

Solution

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 breakdown and good value for money products.” Together with great cellar equipment and cellarmen, Thomas also stressed the importance of tidiness, hygiene and safety equipment.

Results

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.”

“When choosing our cellar equipment – reliability and serviceability are really important”.

The above article appears courtesy of Hotelier Magazine.