While we are taking a break here at RG Strategic, it has allowed me to catch up on some reading, including the “What’s Happening in Hospo? Top Trends 2023” from Yesterday (another player in the self-service ordering and front-of-house management system solutions) that came across my desk. It’s one of these lead generation documents for their product that we see a lot of.

The report identifies seven trends for 2023, which we outline below. We take a closer look at those drivers and then list seven ways we have identified to improve the customer experience if using QR code ordering systems.

The seven trends reported were:

• increase in American influence on bar culture;
• growing appetite for craft beers;
• the persistence of the non-alcohol market;
• new service delivery models;
• increased demand for vegan food;
• the importance of your social presence; and
• the growing impact of the gig economy.

While nothing is groundbreaking in that list – these ‘trends’ have certainly been on the radar for the past few years – what struck me as interesting was a highlighted statistic on page six of the report.

“45% of Australian customers say they prefer digital payment options like smart pay, contactless pay and QR codes.”

First and foremost, there is no reference to the research where this stat comes from, but why, if you are a company whose product is mentioned in the statistic, would you list it? What it really says is that 55% of customers don’t prefer it. Why would any venue want to antagonise over half of its prospective audience?

In any case, if you are considering implementing such a system, or you already have, we’d be interested in your thoughts on our quick musings below.

Now we are told there are many drivers for why a venue may choose to use QR code ordering – where people scan a QR code and order off your menu via an app at their table. You need to consider each of those drivers carefully and if they genuinely will deliver what you expect.

QR code ordering drives convenience for their customers

Though it seems from the statistic listed that most customers don’t prefer that convenience, there is undoubtedly a type of establishment where this type of ordering could be expected and where it makes sense. Think anything in the fast food genre.

But if we look at hospitality offerings like a spectrum, with fast food at one end and fine dining at the other, there is certainly a threshold somewhere along that spectrum where expected convenience turns into unexpected dismay at the reduction in personalised service.

So a venue really needs to consider its audience and its offering and determine if this kind of ordering system is a good fit for who and what they are trying to be.

Contactless payment

Contactless payment can be made at any stage of the dining experience, whether at the beginning at the counter, via a QR code app, or at the end of the meal using pay wave to settle the bill. As such, this isn’t a big driver for us. We recognise that it may be best for the venue to have patrons pay for their food and drink upfront rather than wait until the end.

Reduced labour costs

This is a big one. We are going through tough recruitment times with many venues struggling to find staff, let alone confident, experienced team members that can deliver on your brand promise. We can understand this and rate this as the most significant driver at the moment.

But think about this.

Do you think these ordering systems will disappear when the labour shortage disappears, and we return to somewhat normal times? I don’t, either. And that is when we have to ask ourselves whether our customers are getting extra personalised attention and a better experience, or are we just trying to reduce costs?

Increased efficiency

Can we call this what it is? It’s moving the task of taking an order on to the customer. While some people may prefer this, meaning they don’t have to wait for a server to attend their table, it removes one of the most personal interactions the customer will have with the venue and reduces the ability to create a relationship and build loyalty.

Some providers tout that allowing people to order the moment they sit down via a QR code enables quicker and higher turnover of tables and customers.

From personal experience, I have noted that in venues that offer QR code ordering and bar service, there is often a delay in the QR code order over those ordering at the counter.

I have since been informed that the systems used hold the order for a time before delivering it to a terminal for staff to action, meaning there is a measurable delay. That is different from the expected experience of increased efficiency.

Another problem arises when you are in a group setting, for instance. If the boss is shouting and ordering via their phone, they have suddenly been reduced to taking everyone’s order or handing around their phone for people to use. Again, is this the experience your venue wants to deliver?

App ordering increases average spend

This driver does have some backing. We have come across research that supports increased spending of up to 30% just by adding quality photos of menu items. Making it easy to tick additions to the initial order, like sides or toppers, also helps increase spend. An increase in spend by 30% is nothing to sneeze at, but we still think you need to weigh up any gains with any negatives associated with these systems.

The future

Having said all that, we understand that QR code ordering systems are here to stay. Some venues we know that have chosen this option are reporting over 60% uptake from their customers. Systems like this that support images and descriptions help overcome ordering anxiety, increase customer confidence, and hopefully increase loyalty and visitation in the long run.

So if you are or have introduced these systems, ensure you get the most out of them. We’ve spoken to several operators in the industry, and here are their recommendations for building the best service experience with QR codes:

1. Keep physical menus. Everybody wants a menu to read off – the kids, grandma, the partner – even if they are not the ones ordering.
2. Invest in your host. Ensure your venue manager can operate the room and has the confidence and experience to deliver the personal service your customers expect, even if they are ordering via a phone app.
3. Spend time populating your app menu correctly and in detail. Pay attention to allergy items, vegetarian or vegan options, gluten-free options, upsells and modifications like “no ice” or “extra ice”. If your customer has to ask for an item, addition or modification physically, the population of your QR code table ordering system is not good enough.
4. Ensure your chosen ordering system can cater to everything you want to deliver. Ensure your team is empowered to make changes to the system when they recognise additions or improvements to the menu items and options that need to be made.
5. Invest in quality photography of your menu items and try to imbue them with your venue brand or persona.
6. If your system allows, enable it to do takeaway orders or pre-orders to improve efficiencies and convenience. This can help you expand your revenue streams.
7. Where possible, offer both table service and QR code ordering and craft your host’s introduction to highlight the options to make it easy and comfortable for patrons to make their own choice.

Finally

We have a right to be sceptical of the promises of QR codes and how their implementation will affect our patrons. Much of the research and “anecdotal” evidence is being spruiked by the providers of these systems themselves.

As always, investigate your options, and if you choose to take up this type of system, consider how you can make it yours. How can you ensure that the experience you want people to have in your restaurant or venue, including the ambience and atmosphere, can be reflected in the app you force your customers to open at their table?

I think this will be the next challenge for these tech companies – delivering a customised offering for each venue rather than their current cookie-cutter approach.

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The post Are QR code ordering systems the solution to hospitality challenges? appeared first on RG Strategic.

Upon our initial application Council issued a request for further information, which we responded to. The good news now is that the project has final approval and can proceed to the next stage of delivery.

We are currently working on finalising internal designs, progressing hydraulic drawings for the plumbing application, a liquor licence application, and food premises application.

Project Details

RG Strategic lodged a town planning application for the Material Change of Use for 115 Poinciana Avenue, Tewantin, for a food and drink outlet.

The developers are looking to convert the old bank location to a new dining experience within the existing tenancy and a small extension at the rear.

The food and drink outlet, called Nickels and Dimes, will comprise patron tables and seating, kitchen storage, cold rooms and toilets (including disabled) inside the existing building and new kitchen, deck, bin storage and pedestrian access to the rear of the building. It will be a food and drink outlet to be experienced.

Project architects Robinson Architects have proposed a painted vertical timber product for the new kitchen, batten screening and fibre cement sheet, with at-grade and raised garden beds to screen the rear car parking of the neighbouring property. Further raised and vertical landscaping is used to soften an existing extra-large wall of the western neighbour and for ambience for the patrons.

The site has access to all infrastructure that commonly services urban development, including reticulated water and sewerage, underground telecommunication services, overhead electricity supply, street lighting, stormwater drainage, bitumen roadway, and kerb and channelling along the road frontage of the site.

Plans show the redevelopment of the old bank building in Tewantin into a new food and drink venue.

The view from the proposed deck area to the existing shopfront with the new kitchen on the right.

RG Strategic is working with the following specialists to deliver this project:

• Architects: Robinson Architects

Town Planning Expertise

RG Strategic is your town planning expert with decades of on-council and on-the-ground experience. Contact us today for all your town planning needs.

The post Tewantin to get new culinary experience appeared first on RG Strategic.

There is no doubt that hospitality businesses have faced numerous challenges over the past two years. Covid-19, the accompanying lockdowns for local, national and international visitors, and the necessary isolation periods for victims of COVID and their close contacts have had a devastating impact on many operators in the industry.

When lockdowns eased and travel restrictions lifted, many thought they could see the light at the end of the tunnel. But then cases spiked, isolation was mandated, and operators were left operating with a skeleton staff, if they had any, or had to close up just as bookings started to see life again.

Some operators said that the post-lockdown case spikes have had a bigger impact on their business than lockdowns. When you plan to open and are suddenly left with no staff, losses compounded, especially with government support drying up.

The industry has been, some believe, irrevocably changed.

A report by the shift work platform Deputy showed an 80% decrease in hospitality shift-work hours in April 2020. Since then, hospitality businesses have rostered on average 30% fewer shift work hours compared to pre-pandemic operations.

We don’t believe that the industry won’t recover. Already there are signs things of improvement with increasing international arrivals, and lockdowns now a thing of the past (fingers crossed) in all states and territories.

Innovation has helped businesses stay resilient

However, some operators used the COVID challenge as an opportunity to reexamine how they operate and improve things with new processes and innovations. Innovations that will help them grow more resilient and address visitor concerns going into the future.

Businesses should review their operations and the landscape they operate in regularly.

COVID allows you review your operation with a focus on what the future may hold and what your customers desire going forward. It’s an opportunity to understand your customer segments and how they wish to engage with your business or how they may want to experience your offering.

In aid of this, we reviewed several articles discussing new trends in the hospitality sector, and we list what we feel are important opportunities below.

COVID-19 has changed the hospitality landscape.

Technology is key driver

The consistent trend across all articles we reviewed is the growth of technology in all sectors.

The business magazine Entrepreneur listed six trends they identified, driven by the evolving demands of tech-savvy, hygiene-conscious travellers. All of the trends, which we cover below, were technology-based solutions to customer concerns.

1. Gamification of Travel Planning: using game mechanics like challenges, chance and rewards, with elements like points, quests and sharing, companies can capitalise on human motivation. Entrepreneur points out that “using gamification for online advertising is proven to boost data driving, customer loyalty, brand awareness, user-generated content, online engagement and revenue.” That seems like a pretty decent hit parade of which we’d all want a share.
2. Virtual Reality Tours: We know that virtual reality tours work in the real estate sector. Real estate listings offering virtual tours receive 87% more views than properties that don’t have any. They were also shown to reduce wasted viewings by 40%. But virtual reality tours are now also taking off in the travel industry. Omni Hotels and TIG Global conducted research revealing that when hotel websites featured a virtual tour, bookings increased, and conversion rates were boosted between 16% and 67%.
3. Going Contactless: Most consumers are already comfortable with the concept of contactless payment systems like tap and pay. Some operators are now pushing the idea of contactless to other areas of their hospitality businesses, including self-check-in, in-room technology, and mobile keys. The use of these contactless systems increased by 66% during the pandemic, according to a Stayntouch/NYU Tisch Center of Hospitality Report The report highlighted that customers’ expectation of increased hygiene wasn’t the only factor for adopting these technologies. The automation of many of the basic functionalities of the administrative side of the hospitality experience also helped the business overcome lower levels of available staff.
4. Chatbots: With staffing resources scarce, removing unnecessary interactions with staff allow businesses to do more with less. Chatbot systems can adequately handle many standard concierge-style interactions customers or visitors may have with the business. By triaging and filtering customer requests, staff can be left to address priority concerns and requests and allow automated systems to handle others.
5. Internet of Things (IoT): Improving the bottom line is all about efficiencies. With the demand for sustainability and increased customisation of the customer experience, IoT devices can help deliver on all fronts. IoT devices allow operators or visitors to operate room facilities like lighting, air conditioning, and more remotely or automatically based on rules which can be permanent or modifiable. It’s all about giving the visitor the most control while not relinquishing it completely.
6. Location-Based Services: Entrepreneur’s report highlights how visitors can use location-based services to find the nearest corner store or the best pub. Anyone with a smartphone can Google these independently without intervention from their hotel operator. However, where we see opportunity is location-based services’ ability to deliver location-aware offers and specials directly to the visitors’ smartphones. This can include in-house services like day spa or rooftop bar offers and select partnerships with other operators. Now you can deliver offers to your visitors from a range of providers as your guests walk down the street and pass by a partner restaurant or tour operator.

Support your guest experience by developing localisation services and partnerships.

Food premises trends

A report by hospitality advisory services group EHL echoes these trends but focuses on food premises.

EHL discusses the increased uptake of technologies like online ordering systems and delivery apps, contactless payment, online table reservation systems, automated inventory management software and, as part of the increased hygiene demands, air purification systems.

Tap and order and pay

One trend EHL discusses can be seen in many venues in Queensland after a furiously fast rollout by different providers. Table ordering “pucks” or stickers, utilising QR codes and NFC (near field communication) chips, can be seen in many casual dining establishments.

Self-help ordering systems, like this one from me & u, help drive increased spend, especially for casual dining venues.

From big national players like the ALH Group to small independent restaurants, cafés and bars have adopted these at the table, no-touch, order and pay systems. This kind of technology addresses hygiene concerns by eliminating physical menus and also reduces the number of staff needed on the floor. As a bonus, operators find that the spend per customer using the self-serve systems is anywhere up to 20% higher than ordering via a paper-based menu and staff member.

This increase in sales is attributed to the system’s ability to show attractive photos of menu items and present extras and add-ons as simple click boxes, increasing people’s desire to add to their orders.

What does the future hold?

As pandemic challenges slowly recede, it may lull some operators into a false sense of comfort that the good days are coming back. But we think there’s a need to be cautious and do what you can now to plan for leaner days ahead.

Internationally we see economic storm clouds gathering, and the challenges faced by consumers grow daily: inflation is rising and interest rates are going up.

This challenges growth in consumer spending habits already curtailed by the lasting effects of the pandemic.

As recently as mid-May 2022, research and consultancy group McKinsey found that, while Australians have been on a spending spree post covid, they are feeling less optimistic about economic recovery than last year. Australians remain cautious on spending and this negative sentiment could have a bearing on discretionary spending such as on holidays and eating out.

While the report found a negative spending sentiment, it also found a tentative return to out-of-home activities.

Interestingly high income earners had improved confidence in our economic recovery, whereas low to middle-income earners had a decline in optimism.

Look to trends to help identify opportunities for your hospitality business

We don’t profess to have a crystal ball to foresee what the future holds. But the trends we are seeing and the solutions and efficiencies they offer would likely benefit many operators over both the short and the long term.

Operators should be seeking to improve their offering continually and should be looking to industries other than themselves to identify new opportunities for improvement.

This is not an industry where it pays to sit still.

Feel free to contact us to discuss any of these trends or other solutions for your business.

The post Stay ahead of the curve: Top trends in hospitality 2022 appeared first on RG Strategic.

This is just a small selection of projects out of the many the team has worked on in 2021, but these projects stick in our minds. They were either unique, challenging in a particular way, important for the local community, or just really fun to work on.

Come back throughout the month to see more projects as we add them here.

Twelfth Day – “Café Le Monde”

Since ‘86 Café Le Monde has greeted early risers, fresh from their first-morning surf, with famed coffees and delicious breakfast treats, and bid good night to many a late-night reveller at the end of our live music gigs. Working around the clock to serve tasty food at fair prices to locals and visitors alike, we’re proud of our history and honoured to be thought of as a Hastings Street icon.

RG Strategic worked with CLM and Frank Macchia, their design team, to deliver a project that befits the location, history and reputation of CLM.  Town planning applications were lodged and negotiated to deliver a new look, feel and open welcomeness to the pods and rooftop space.

Council officers supported the application with approval in December and we are now working towards a 2022 commencement of construction.

“I have contracted Russell Green for town planning matters during the past 8 years. Russell and RG Strategic are very knowledgeable and professional. They provide a thorough and effective service managing council applications. The approvals process can be stressful and costly – Russell and his team absorb a lot of the stress. They communicate well so you can sleep at night! I am happy to recommend RG Strategic.”

Ryan Taylor

Eleventh Day – “Sum Yung Guys”

RG Strategic worked with Sum Yung Guys for five years on all of their projects, looking after all approvals, liquor licensing, town planning, food premises. For their new venture we looked at the existing building the team had chosen and what was required.

An internal refresh and refurb ensuring an exceptional customer experience were paramount. Adding new external toilets provided more internal dining space, but to achieve this we required a change to the existing town planning approval for the new amenities. How this could be achieved around existing large eucalypts was one of the challenges we faced. We developed a construction management plan and techniques to minimise any disturbance to the trees and their roots helping to maintain their integrity. Council supported our approach and subsequently granted our town planning approval.

Internally we amended the existing liquor licence and transferred it to SYG, modified and improved the kitchen including a new cold room, and gaining Council food premises sign off.

The new building and ongoing partnership with SYG is one that enables the team at SYG to do what they do well. The team at RG Strategic help SYG manage and ensure operational compliance for all liquor and food licensing requirements.

The team at Sum Yung Guys has been using RG Strategic for over 5 years now with the multiple ventures we have done. Russell is always our first call when we have any questions regarding licensing, town planning, compliance and complaints or council questions. RG Strategic have always been forthcoming in answering and assisting us at Godspeed. Nothing has ever been too big or small for them to assist and accomplish for us and will continue to work with to accomplish anything we require. We look forward to continuing our relationship and having them assist us in the future and would recommend them highly to anyone needing assistance.

Team SYG

Tenth Day – “Paradise Rum”

What’s a beautiful coastal location like ours without its own rum distillery? That was a question the founders of Paradise Rum had asked when they came to RG Strategic to help them with the establishment of a distillery come bar in Warana on the Sunshine Coast.

Our challenge was to keep the town planning to within current allowances (accepted development) in the existing industrial building. The team at RG also assisted with the establishment of the distillery including liaison with the Government for an excise licence, and a strategy for growth starting with small scale distillation with capacity and ability to grow.

The recently opened venue has enjoyed great success already and we are now assisting with applications for future expansion.

Russell and the team at RG Strategic were most helpful assisting our business Paradise Rum to navigate the challenges associated with obtaining our liquor licenses, food premise, building and plumbing approvals. The team kept us up to date with every step of the process. We will have no hesitation utilising their services with our future projects.

Chris Clyne – Paradise Rum

Ninth Day – “The Barrel”

The Barrel is an iconic tourist attraction at Clouds Vineyards Maleny. 2021 saw The Barrel receive a much-needed refurbishment and expansion with a new exterior; complete renovation, fit-out and refurbishment internally.

New indoor function areas on both levels of the building were also added along with new wine tasting and bar areas.

A new commercial kitchen was also built and an adventure playground for the kids was added as well.

RG Strategic have been working with the Clouds Group for a number of years, assisting with all aspects of town planning and development applications helping bring their vision and dreams to fruition. This has included town planning applications for their eco-resort including a function room, café and restaurant, and accommodation, liquor license applications, food premises applications, building and plumbing applications.

The Clouds Group looks to establish long term partnerships with the consultancies we use for our properties. RG Strategic and Russell Green has been the perfect fit for us now for over 5 years. Their skilled town planners are able to cover off on all aspects of our development applications including liquor licensing, food premises, building and plumbing. With Russell’s extensive local knowledge and strong tourism and development background we know all of our venues are in safe hands. We will be continuing our partnership with RG Strategic well into the future.

Clouds Group

Eighth Day – “Noosa Council Short Term Accommodation Changes”

One of the biggest jobs this year for the team has been delving into Noosa Council’s Short Term Accommodation Town Planning and Local Laws changes. From the initial period of public comment in April, analysing the proposed changes to determine the impacts on STA operators, assisting current operators meet compliance, and now, as the changes are final, helping operators and property owners meet the stringent requirements put in place by council.

Our team continues to work with operators in securing their continued operations by preparing and managing all of their application requirements as the new Local Laws commence in 2022.

You can read more about our Noosa Council Short Term Accommodation Local Laws work here.

I can’t recommend highly enough Russell Green (Town Planning Consultant) and his team at RG Strategic. Noosa is challenged currently by proposed changes to our town plan, which will potentially seriously impact our future economic growth. As a manager of one of Queensland’s largest luxury accommodation providers, based in Noosa and representing more than 200 individual property investors, Russell has been an invaluable resource as we seek to ensure they are well informed as to these proposed impacts to their property values and use. His experience as a Councillor and Planner within Council gives him unique access and insight which serves to save time and cost when seeking his advice and expertise.

Sue Willis, Managing Director, R&W Noosa Holidays

Seventh Day – “Tingirana”

Tingirana, a stunning unit complex right on the beach at Noosa, caters to both live in apartment owners and managed accommodation units.

The managers of the accommodation component wanted to provide the next level of indulgence for their guests. They approached RG Strategic to help them obtain a liquor license that would allow them to serve alcohol in the complex common areas such as the pool and reception areas.

Liquor licenses are normally not approved for strata-titled complexes unless all owners agree to the operation of bar services on the premises. RG Strategic was able to make an argument allowing the license to be granted without full owner approval.

RG Strategic delivered a rare liquor license for the management rights owners allowing them to provide alcohol in the strata-titled complex’s common areas.

Sixth Day – “Bounce Noosa”

Bounce Noosa opened its doors to visitors in 2021. The upmarket hostel-style development was the first to find a way to make an old site viable for an accommodation venture.

The unique solution involved building Noosaville’s first underground carpark using a unique solution from Flow Defense. The installation of an innovative flood barrier allowed Bounce Hostel to provide the required car parking and ensure the site aboveground stayed sympathetic to the locality and environment.

RG Strategic delivered RG Strategic the Material Change of Use (MCU) application and the Operational Works (OPW) application. We prepared and submitted all paperwork for the Liquor Licence, Food Premises Licence, Building Approval, and Plumbing Approval.

Read more about the project in our Bounce Noosa Town Planning Case Study.

“We have worked with Russell and his team for the last four years on a project in Noosaville. The level of service, guidance and regular advice helped navigate the way through a complicated project. I can highly recommend RG Strategic and I look forward to working with them in the future.”

Mark Baldwin – Bounce Noosa

Fifth Day – “Belvedere on Pearl”

Belvedere on Pearl is a stunning new townhouse development in Cooroy nestled in the Noosa Hinterland.

An exclusive collection of 11 residences is being developed where the focus is on a low maintenance lifestyle without compromise.

In addition to all town planning, operational works applications, and conditions negotiations specific to the development, we were able to solve major stormwater site issues. It allowed the developer to proceed with the development while still meeting all local council stipulations.

Russell and the Team at RG Strategic went above and beyond to ensure a smooth and efficient application and approval process on our townhouse development in Cooroy. Russell helped solve significant stormwater issues by coordinating meetings and correspondence with the Councils engineering team ultimately leading to operation works approval far quicker than our program allowed for. I highly recommend Russell to anyone seeking planning advice on the Sunshine Coast.

Josh Overell – Belvedere on Pearl

Fourth Day – “The Junction Coolum”

The developers of The Junction Coolum presented RG Strategic with a town planning challenge. The previous development application had lapsed but the developer’s timeline meant there was no time to run through a new application process.

The team at RG reviewed the lapsed application and council requirements and delivered a solution cutting the usual development application timeline by months.

Read more about the project in our The Junction Coolum overview.

RG Strategic delivered all town planning application requirements including the Change of Use application to deliver the project efficiently, and the Operational Works Application.

“The prompt advice and expertise of the RG Strategic team at the town planning stage, has allowed us to push forward with our developments far quicker than we had expected, through a far shorter Council approval process, and this has resulted in significant cost savings. This prompt and valuable advice has extended to the operational works and hydraulics requirements of the development, and we look forward to a long relationship with RG Strategic.”

Hayden Rooney – The Junction Coolum

Third Day – “Noosa Enduro”

Noosa Enduro is a chance for Noosa to shine on the national cycling stage. Having been on hiatus for 10 years the event returned for a COVID-19 shortened run in 2021.

The event is back for 2022 and RG Strategic has again come onboard providing tourism and event advice and support

By supporting Noosa Enduro with risk management, permits, and approvals, we help the organisers focus on what they are good at… putting on a world-class event right here in our own backyard.

“When we made the decision to re-launch the Noosa Enduro, Russell and his team at RG Strategic was the first phone call we made. Russell’s immense knowledge of the local council landscape and processes were vital to our event to ensure correct planning, applications and permits were in place. The professionalism shown throughout all of our high-level dealings and documents elevated our event and helped provide confidence to all key stakeholders. I’m thrilled we made the decision to engage Russell and the team at RG Strategic and I will remain a client for many years to come.”

Matt Wilson – Noosa Enduro

Second Day – “Noosa Learn to Surf”

Noosa Learn to Surf school was established in 1995 by former 2 x Australian and World Pro Am Champion, Merrick Davis and is Noosa’s longest-running surf school.

Merrick and his team deliver undoubtedly some of the best surf lessons in Australia. We jumped at the chance to assist Noosa Learn to Surf secure commercial access to public lands to continue what is an iconic Noosa business.

RG Strategic undertook the preparation of their 2021 tender application to Noosa Council for a permit to have commercial use of public lands for their surf school. This included preparation and collation of all council tender document requirements including developing a new Environmental Procurement Policy.

We have had the pleasure of working with Russell and his team for over 8 years. Russell has been instrumental in helping us secure many Council tender submissions which can be extremely stressful, daunting and time-consuming when done on your own. Russell’s knowledge of local council laws and processes are second to none. We have confidently recommended RG Strategic to other businesses in the past and will continue to do so. Russell is the utmost professional, easy to talk to and overall a great guy. We look forward to engaging Russell in our next Council tender application.”

Merrick & Elissa Davis – Noosa Learn to Surf

First Day – “BIRD  .”

BIRD . is without a doubt the finest in charcoal chicken Noosa and the Sunshine Coast has to offer. We spoke to Chris and Peter about their uncompromising vision and what their dream was when conceiving BIRD.

For us, this project hinged on their vision… from the specific rotisserie imported direct from Spain (that had to be installed before the front wall of the shop could be constructed), the select chickens and charcoal… and the fact that you can pick up a bottle of Montrachet wine with your chook endeared the team wholeheartedly to this project.

A great project and a great addition to the Noosa culinary selections.

RG Strategic provided assistance with Food Premises, Liquor Licensing, Plumbing Applications, and Project Management.

“Working with Russell was a breeze. We weren’t on-site every day. But we just let it run, and they all knew what to do. It was a very pleasant experience.”

BIRD  .

Start your 2022 project right…

Talk to the team at RG Strategic about your town planning, liquor licensing, building development, or tourism and event needs today.

The post Our 12 Days of Projects 2021 appeared first on RG Strategic.

RG Strategic’s town planners worked tirelessly on the project to get it off the ground and ensure consistent progress.

Check out the video and images below. Congratulations to Bounce Noosa and Sunshine Coast commercial builders Build4U for a job well done bringing this project to life.

RG Strategic assisted with the Material Change of Use (MCU) application and the Operational Works (OPW) application. We prepared and submitted all paperwork for the Liquor Licence, Food Premises Licence, Building Approval, and Plumbing Approval.

To read more about how Bounce Noosa came to be, check out our case study on the development project, which also discusses the challenges faced by the developer, and our interview with Mark Baldwin, GM of the group developing Bounce Noosa.

The post Bounce Noosa welcoming guests appeared first on RG Strategic.

BIRD came to RG Strategic with an uncompromising dream.

It was a dream borne from what some would call a macabre vision… but it has delivered what is undoubtedly Noosa’s best takeaway chickens.

Chris and Peter spent over 65 years in the fashion industry between them. When their last fashion project finished, they looked at each other and knew they were done with fashion.

“It was a great ride,” Chris says. “But it was time to do something different.”

The question was what.

A love for food and a macabre obsession becomes the inspiration.

“We have always loved good food. In the past, I have helped friends with catering businesses and worked in restaurants at times. I have always loved cooking for myself and my family,” Chris says.

“When we decided to call it quits on the fashion industry in Sydney, we knew we could only move to Noosa. It’s the one place you can get really good food,” she continued.

In discussions around what Chris and Peter were going to do next, food was at the core. And importantly, discussions kept coming back to Peter and his somewhat macabre inspiration for the next step in their business careers.

“I have always said that if I was on Death Row, my last meal would be a real charcoal chicken, a baguette with smoked butter and a fine bottle of burgundy,” he jokes. “And when we came to Noosa, we realised no one was doing really good, authentic charcoal chickens.”

Knowing what you don’t want

“When we first started looking at this idea, we knew what we wanted. We also knew what we didn’t want,” Chris says.

“We didn’t want to be on Hastings Street. It is too hard to get the facilities needed for a charcoal shop, but we wanted something that felt more ‘local’. We live here now and we want to be involved with the local community. And that’s when we found this site,” Chris says.

The site is a small shopfront in Noosa Junction previously used as a hairdressing salon. It is nestled amongst other restaurants and bars and seemed like the perfect location.

Where to start building the dream

Chris and Peter knew now was the time they needed help to progress the dream.

“We needed help with all the planning applications, the design and fit-out of the shopfront. And we needed someone up for a challenge because we found and bought this charcoal rotisserie in Spain we were getting shipped over. We had no idea how it was going to go in the shop,” Chris says.

Chris and Peter finally found someone when they were speaking to the owners of Puncheur Coffee Roasters who recommended Russell at RG Strategic.

Intriguing challenges

“I remember when Chris and Peter came to us,” Russell Green, Director of RG Strategic town planners, says.

“They had this really focused vision of what they wanted to do, which I loved. And then they had this crazy charcoal rotisserie from Spain, which they needed to accommodate in the shopfront they had found,” he continues.

“I was intrigued, to say the least.”

“Russell was brilliant with everything,” Chris says.

“We had to fit in the rotisserie and get extraction sorted for it. We needed a cold room space as well, and there were issues with plumbing and even 3 phase power which we needed.”

“The lease we signed stated that 3-phase power was available, but it wasn’t, so we had to wait to get that sorted as well.”

“But working with Russell was a breeze,” Chris says. “We were still running the other fashion business at this stage. So we had to be careful. We weren’t on-site every day. But we just let it run, and they all knew what to do. It was a very pleasant experience.”

Chris also says that perhaps RG Strategic was too efficient.

“I saw this email from Russell one day to Peter saying that our liquor license had been approved. I knew nothing of it. But Peter had apparently asked Russell to apply for a liquor license for us. That was a surprise, but now we are the only chicken shop in Noosa with a liquor license.”

“It was a delight working with Chris and Peter on BIRD, but there were certainly some issues to solve,” Russell says.

“It was a small old tenancy and we had to work closely with the building owner to overcome some issues we discovered during the process.”

“There were termites, asbestos, and insufficient power. We also had issues with construction going on at the tenancy next door at the same time. This caused some headaches in terms of site access. But Build4U was commissioned to do the construction and fit-out, and they did a great job dealing with any restrictions and issues we came across.”

“The liquor license was an interesting development,” Russell says.

“In passing, Peter asked if he could sell wine to take away. We knew this could be achieved in an off-premises liquor license where the sale of wine, cider, or beer with a meal to take away could be achieved. So that’s what we suggested. What we didn’t know was that this wasn’t part of the agreed vision between Chris and Peter. Not sure that was Peter’s best day. But it does mean that BIRD is the first takeaway chicken shop in Noosa to have a liquor license.”

Local architects Zest Design committed Chris and Peter’s vision to paper. With a background in interior design, Peter already had a clear vision for how the shop should look, and there was no expense spared. From the “chicken-wire” windows, the single hydraulic lift front window, the substrate for the counter, the unique subway tiles on the walls to the amazing rotisserie centerpiece. Zest’s biggest challenge was fitting all the facilities and amenities needed in the shop around the rotisserie.

Of course, a bigger issue for everyone was getting the rotisserie into the shop when it finally arrived from Barcelona.

“That was an exercise in itself,” Chris says. “We had to get it off the truck and then into the shop. This meant that we had to get it in before we finished building the front counter.”

A bird delivered with a singular vision

BIRD is now operating and offers a true representation of Chris and Peter’s uncompromising dream.

They sought out the best free-range chickens from Elgin Valley, crusty baguettes from Tanglewood Organic Baking Co., and a selection of wines selected by Peter for their quality and ability to complement the smoky yet delicate flavour of the charcoal chickens.

To give the right smokiness, Peter has sourced a range of charcoal, including mangrove charcoal. This is sorted and stacked by size to allow the perfect stoking of the charcoal rotisserie every morning when the first batch of chickens go in the oven.

Chris prepares the smoked butter in-house and a single daily salad based on the freshest in-season produce. Their gravy is also made in-house using the drippings from the cooking birds to give it a rich homemade flavour complementing the roasted chat potatoes perfectly.

“You must try the potatoes,” Chris says. “We cook them in the rotisserie along with the chickens. They get so crispy and full of flavour.”

“We don’t cut corners. We are not that kind of people,” Chris says.

The simplicity and quality of what’s on offer at BIRD is a testament to Chris and Peter’s uncompromising vision. BIRD has added yet another dimension to the food offerings at Noosa Junction. From the quality of the produce to the lovingly crafted smoked butter, the crusty bread, and a wine selection to suit every budget — including those with expensive tastes — BIRD is a must-try for authentic charcoal chicken.

Ready to build your dream?

RG Strategic is proud to have assisted Chris and Peter with all town planning, plumbing, food premises, and liquor licensing applications.

Talk to the expert town planners at RG Strategic today if you have a dream that you wish to make a reality.

For expert town planning assistance and support with your next food or hospitality project, talk to RG Strategic today.

The post How do you build an uncompromising dream? appeared first on RG Strategic.