PROJECT
Design & Strategic Review of foodservice operations.
PORT ARTHUR VISITOR CENTRE
TASK
The Port Arthur Precinct is a popular tourist destination in Tasmania with significant penal history. With visitor numbers surging by 40% in the last 5 year, the physical space of the visitors Centre at the site could no longer accommodate and provide visitors with an experience that enhanced their visit when it came to ticketing, food and beverage and retail.
B&P was engaged to develop new concepts for the café, restaurant and function centre that were more customer focussed and appealing to the different day parts and coped better from a staffing and customer experience point of view considering the peaks and troughs of tourist trade.
OUTCOME
Brain and Poulter delivered a strategy that incorporated:
- Separation of the café and restaurant functions so that both could be run independently, attracting local operators to become involved in the delivery of F&B on site.
- High volume pre-made plus more fresh and bespoke made to order foods in the café to double the number of customers that could be processed per hour.
- Counter layout and design in the Café that allows the offering to be condensed during low trade periods without detracting from customer amenity, choice or variety.
- Improved menus and layouts for evening ghost tour meals to again double capacity and throughput.
- Improved selection of equipment and back of house layouts to reduce labour costs.
- Hands on assistance with menu development, labour rosters and staff training through to opening day.
CLIENT
Port Arthur Visitor Centre
Image Credits
Adam Gibson
