Melbourne Restaurants and the Gas Crisis

Following is a series of discussions with members of the restaurant industry about coping with the current gas shortage.

Babka, 358 Brunswick Street, Fitzroy;

Business was booming at Babka before the Gas restrictions came into place, and now whilst breakfast and lunch trade are slower, sales of bread and sandwiches are better than usual.

The menu at Babka has changed, it's not shorter, it's just different. Specials boards are being adapted to include dishes able to be prepared with the equipment available. Given that Babka is a Bakery/Cafe, electric generated bread baking ovens used in the mornings are being left on for the preparation of casseroles, pies and other slow cooked meals. Soup is being prepared on an electric stove top in the upstairs flat, and whilst scrambled eggs and fritters aren't being offered, an electric wok is being employed in the preparation of poached eggs.

Customers have been understanding, no one has complained about the menu changes or the longer waiting period for preparation of food.

Bala's, 1d Shakespeare Grove, St. Kilda;

Bala's is open as usual. Whilst no plans have been made to install new equipment, electric appliances are being used enabling the cooking of curries etc. Though stirfries are not available, management have noticed no change in trading levels.

Becco, 11-25 Crossley Street, City;

Becco has remained open. However, they have no linen, going instead with all bare tables, and using paper napkins. While their original bread supplier is converting kitchen equipment to electricity generated, they are currently serving Baker's Delight bread.

The kitchen, equipped with a B.B.Q., four electric hot plates, microwave ovens and running hot water, is producing a limited menu of 6 cold entrees, 2 hot entrees, and 4 hot main courses. Restrictions have been placed on bookings for both lunch and dinner. Usually a trade of up to 80- 100 covers for lunch, has been kept back to 60, dinner has been reduced from up to 200, to 80 -120, with Becco closed Saturday lunches and all day Sunday in an attempt to conserve the cylinders' gas.

Manager Richard Lodge, has experienced an overall good attitude to Becco's adaptations during these awkward times. Customers have been very responsive given that the establishment is making an effort in their continuing to provide quality produce to Melbourne diners.

He is also quite proud of his staff, who he says have been great in helping out with the change over and installation of equipment.

Richard believes that the worst is over, and now everyone needs to adapt and settle into a new system. He feels that it is a very boring time for Victoria.

Brunetti's 198- 202 Faraday Street, Carlton;

Whilst Brunetti's Restaurant has closed for the duration of the Gas Shortage, it's cake selection and service in the Cafe remains unaffected. Management have received calls over the last few days from panic stricken Brides and party makers concerned about their cake orders, all of which can be filled given the baking ovens are all electric.

Even though the Cafe has gotten busier, Brunetti's is still making a loss in light of the inability to serve Breakfasts, lunch and dinner as usual in the Restaurant.

Cafe Del Mar, 170 Bellair Street, Kensington;

Emilio is electric. At least his kitchen is. Emilio Guseli, owner and Chef, who recently opened Cafe Del mar, is revelling in his fortunate decision to install electric equipment in his kitchen. So whilst businesses around Kensington have been affected by the gas crisis, Cafe Del Mar's business has doubled.

Cafe Grossi, 199 Toorak Road, South Yarra;

Elizabeth at Caffe Grossi, believes the losses incurred by Caffe Grossi, as a result of the gas crisis have been great. Equipment, advertising and food shrinkage costs are incalculable.

With the preparation of food being of greatest concern to chef Guy Grossi, equipment such as electric boilers, cookers, grills and ovens has been brought in to compensate for the redundant gas generated kitchen. Whilst the menu offered is different to the original, it still lives up to the high standards diners have come to expect of this chef. Yet is still an extensive menu, offering 12 hot and cold entrees, 6- 7 main, salads, vegetables and 6 desserts. Set menus for functions have also had to be changed.

Of great concern to Elizabeth, was her inability to communicate to the community that it is business as usual at Cafe Grossi. Whilst there has been only one cancellation of a dinner booking, with the customer fearing that they would not be receiving the full Grossi experience. Regulars have been understanding and appreciative of the establishments efforts.

Circa, 2 Acland street, St. Kilda;

Management have concentrated on having the appropriate equipment installed, to ensure that Circa's menu is only mildly effected by the gas crisis. There have only been a few cancellations of bookings, and it's business as usual at Circa.

Fortuna Village, 235 Little Bourke Street, City;

The 200 guests of a Chinese Wedding reception to be held at Fortuna Village, were all called to be informed that the party was to be postponed. The restaurant closed on Saturday, and reopened with a Porta Gas generated kitchen, limited menu and alternate storage facilities.

Peking Duck is unavailable, so to are roasted dishes, steamed fish and Dim Sims. Only small orders can be catered for.

There are many business which have closed in Chinatown, with some planning to re-open shortly. It is a terrible state of affairs, the idea of closing completely is much too costly. Given this, the losses incurred by Fortuna Village still amount to over $10,000, and the ire of 200 very angry jilted wedding guests.

Guernica Restaurant, 257 Brunswick street, Fitzroy;

Press Release

"Guernica has begged, borrowed, and stolen equipment in order to provide our patrons with the food, service and wine that they are accustomed to. Every member of staff have pooled their resources to enable Guernica to remain open. Owners have been across Victoria to fill up gas bottles that have been purchased or borrowed from staff and friends of staff. Electric hot plates have also been borrowed and others have been purchased. BBQues have been purchased and borrowed (one from and unsuspecting customer who is currently in Europe and totally unaware that his pride and joy is mounted on Teages 6 burner goldstein). Thanks so much to Dr Mark Renehan! Our kitchen resembles a camp site, and out menu is changing daily to accommodate the problem of having limited supply of LPG. In typical Guernica style, we have chosen, despite constraints, to continue to WOW!

Jo Beshara Ph.: 0419 542 638 "

Hotel Sofitel Melbourne, 25 Collins Street, Melbourne;

Press Release

":Hotel Sofitel Melbourne open for business despite gas crisis

While the gas has hit many businesses, one Melbourne hotel has come up with a novel way of ensuring its guests can still enjoy hot showers. Hotel Sofitel Melbourne has installed instantaneous electric hot water systems in its Health Club, where guests may shower.

There is an express lift to the Health Club, where bathrobes, towels, soap and lockers are provided.

The hotel's General Manager, Mr. Norbert Uhlig, said that ",management, catering and engineering teams have worked around the clock to offer the best services possible during the gas crisis".

"Our restaurants are operating normally, and we are fortunate that our kitchens have sufficient electrical appliances to require only minor alterations to menus in Le Restaurant, Cafe La, Atrium on 35, Sofi's and Room Service" Mr. Uhlig said"

Jacques Reymond, 78 Williams Road, Prahran;

In answer to calls from Government on the night of the explosion, Jacques Reymond closed out of a sense of community. A la carte bookings on Saturday were cancelled by management, with function bookings that evening being catered for offering altered set menus, and using only electric convection ovens.

Erez Gordon, maitre'd at Jacques Reymond, has had quite a few cancellations for both a la carte and functions, for, what he believes, are a number of reasons; Guests at the upper end of the market are looking for a special experience, and are not willing to make compromises, and thus are willing to postpone their visit to the restaurant. Further, parties which have included interstate visitors have cancelled their reservation with guests unwilling to visit Victoria at the moment with the prospect of the cold showers awaiting them.

However, they were the problems faced during the weekend, and as of the evening of Wednesday 30 September, LPG kitchen equipment, had been installed, the full menu again available, and business as usual.

Erez, estimated that the restaurant's financial losses could run into the $10,000's.

King Bo, 222 Russell Street, City;

King Bo has been closed since Saturday morning, and will remain so for the duration, opening only for functions which have been booked in advance, that will be catered for with altered menus and cooking methods. One such function was held on Saturday night, for Kim Beasley. In order to do so, the kitchen has been hooked up to 9 kilo gas cylinders, with dishes served in keeping with equipment restrictions.

Melbourne Wine Room, 125 Fitzroy Street, St. Kilda;

Michael of the Melbourne Wine Room, believes it's all about turning a negative experience into a positive. whilst he concedes that the gas crisis, is a great inconvenience, it has certainly brought us all back to earth.

Realising on Friday evening that this situation could last for weeks, management and staff began organising equipment and reviewing menus. Lucky enough to have a real charcoal grill in the kitchen, the menu was easily brought back to basics. Supplemented by electric frying pans and skillets, won only after bloody battles in electric appliance stores, the once professional kitchen now resembles Michael's mother's. With a simple, yet extensive menu, and although using the last stocks of linen slightly differently, it's business as usual at The Melbourne Wine Room.

Management let customers with bookings know of the difficulties faced by the kitchen on the weekend and as a result there were a number of cancellations. Whilst many are still confused about trading hours and hold reservations abut changed menus, there is a great sense of camaraderie and empathy amongst customers and other restaurants alike. Michael likens it to a disaster in a small country town, with people calling each other to find out in what ways they can help.

Michael estimates losses of 10-20% of revenue, especially once loss of stock, the cost of gas and equipment and the time and energy expended by management and staff, who didn't sleep for three days trying to organise themselves, are added.

Nudel Bar, 76 Bourke Street, City;

The Nudel bar closed from Saturday to reopen on Wednesday with a thoroughly and thoughtfully revised menu. One which includes more cold dishes and simple entrees.

Dur-é Dara of the Nudel Bar, remarks that during the crisis restaurateurs have been resourceful and supportive of each other, with the R.C.A.V. also being supportive and helpful.

Whilst the loss of revenue and cost of installing new electrical equipment has been great in monetary terms, Dur-é Dara believes that greatest loss is to the Victorian Community. She feels she has been taught by this situation to go half and half in kitchen appliances in the future.

O'Connell's, 193 Montague Street, South Melbourne;

Business at O'Connell's was only marginally effected by the gas crisis, with the business partly closing on Friday night. However, they are now back to full operation, with only a mildly altered menu being produced by a newly converted LPG run kitchen. Even so, the kitchen is still limited in what it can produce, given that LPG generated equipment is not as effective as mains gas, ie. the charcoal grill is not as effective.

Clare of O'Connell's believes the loss to the business is incurred more in terms of the cost of hiring equipment, and in people being confused as to whether the establishment is operating. She feels that the greatest upset is to the market, people are confused as to how the situation will directly effect their business both in the short and long term. Consumers are none the less seeing it as an inconvenience both to their businesses and personally.

There have been many cancellations from people who want the full menu and who are concerned that they will be eating out more often than usual. as a reflection of this, Clare has noticed that the Bistro has been much busier than the Restaurant, the latter being quieter than usual.

Clare feels that customers, both local and from interstate, have been positive and appreciative of O'Connell's efforts to continue operations.

Onions, 50 Commercial Road, Prahran;

Onions' plumber actually gave up Grand Final Tickets to ensure that the conversion of the kitchen to LPG could be completed as soon as possible. lunches are not being served to conserve gas, and those who have had their lunch booking cancelled have been disappointed but understanding.

With the conversions completed, dinner at Onions is still filled to capacity as it was before the crisis began, with customers being informed of the possible delays to food orders, given the slower source of heat. Everyone has been happy with this, as long as they are fed. However, Glen, Manager of Onions, is concerned about how much longer people are going to be able to afford to eat out.

Glen sees the costs due the gas crisis as being great. Costs of elements and LPG gas cylinders, the plumbers labour, and the loss of revenue from the closure of lunches are going to be difficult to absorb.

Owensville, 74 Glen Eira Road, Ripponlea;

To ensure that what the customer received was a consistent product in keeping with previous experiences all bookings for Saturday night were cancelled by Management, and Owensville closed at 12pm. Whilst the kitchen was being converted to LPG, a B.B.Q. placed above the stove and electric equipment was brought in, to produce an amalgamated Bar and Dining Room menu. The conversion of the kitchen was due to be completed by Thursday, after which full service and a full menu will be available.

Sean of Owensville, believes that a combination of Melbourne's good weather and given that people are not cooking at home, has resulted in busier trade than normal, with the sales of alcohol and wine being very good. Customers are pleased to see the restaurant open and trying.

However, Sean believes the losses to be great. In order to meet customer expectations, the number of diners has been limited by the closure of the dining room. Loss of Saturday trade, the busiest day of the week, has resulted in loss of revenue, disappointment to customers, and given that it is a newly established business, and 'off the beaten track', loss of good will is incalculable.

The cost to small suppliers, who Sean is unable to make purchases from, will also be great, they are often small businesses too. As well as the disappointment and loss of income of casual employees for whom the work is just not there.

Sean is hoping that an insurance policy will cover loss of business under a "failure of public utility" clause, and will seek compensation from the gas supplier.

Stalactites, 177- 183 Lonsdale Street, City;

After almost 19 years of round the clock trading, Stalactites has closed altogether. Proprietor, Maria Konstas, feels unsettled and is very upset.

Management are using this time to carry out renovations which have been difficult to do whilst trading. Painting, cleaning and recarpeting are being completed by management and staff, who have been forced to 'baby-sit the business' given that there are no locks on the doors of Stalactites. There has never been a need.

Regulars to the restaurant have been saddened by its closure, however, Management have felt that in light of last week's restaurant explosion, it was not worth the expense or the risk trying to change the existing kitchen equipment.

Maria estimates a loss of more then $30,000, in sales, an amount which does not include overhead costs, and food shrinkage.

Stokehouse, 30 Jacka Boulevard, St. Kilda;

Until the current conversion of kitchen equipment to LPG, the Stokehouse- upstairs and down- is offering a limited menu from the B.B.Q., woodfire pizza oven and the convection ovens of both kitchens. Manager of the Stokehouse, Rosanne Hyland, believes that as staff adapt to the new cooking methods the menu gets longer and better. In light of the changes, there have been no cancellations of bookings by customers.

Rosanne believes that the calculation of the total effect of the gas situation on her business is difficult given a number of factors; it has been her past experience that Grand Final Weekend carries into the next week with interstate visitors staying on; Melbourne's weather during the last week has been beautiful; and given the gas shortage, people are eating our more a trend she foresees to carry on for the duration of the gas shortage. All three factors have contributed to the Stokehouse being extremely busy.

Rosanne is amazed at how supportive and positive customers have been. She has received only good feedback from diners. Her amazement extends to the performance of the staff, admiring their initiative, hard work and enthusiasm given the adverse conditions. She now understands why necessity is the mother of invention.

Supper Inn, 15 Celestial Avenue, City;

The effect of the gas crisis on Chinatown has been phenomenal, only a handful of restaurants remain open, and those that do, are offering only a limited menu. The Supper Inn is one of those places. Using LPG cylinders, and electric cook tops, as well as cooking Congi on coals, using kettle B.B.Q.'s. The menu includes no battered dishes, and given the unavailability of Bean Curd in Melbourne, all dishes containing it have been removed from the menu, also dishes requiring a lot of preparation are not offered. Given this, and the fact that cooking time for dishes using LPG heat is longer than mains gas generated heat, customers queuing at the door waiting for a table.

As a result of this business has been increased by 20%, tables are being turned over quicker, average spend may have decreased, but revenue is up by 20%. All staff are on duty, with annual leave being suspended until after the gas crisis is over. As a result of high levels of walk- in trade on the weekend, bookings are not being taken until gas availability returns to normal.

Vlado's, 61 Bridge Road, Richmond;

Famous for its char-grilled steaks, business has not altered at Vlado's, With an electric boiler, and steamer, and hot water supplied via a bucket from his wife's shop next door, Vlado's is busier than ever for dinner, and has had more than usual lunch trade. Nothing has changed on the menu except for the pancake desserts, but strawberries are still served.

Even though pancakes have been taken off the menu, customers haven't complained.

Zefferino, Si Di, 303 Exhibition Street, City;

Having only recently taken over, 21/9/98, management feel that the gas crisis has not effected their regular trade. Rather, given the limited number of establishments trading within the area, passing trade has improved steadily, with customers satisfied enough to promise to return when Si Di Zefferino (formerley Caffe Si) opens for regular operation.

Given the limited capacity of the kitchen, the menu has been changed, and shortened.