Australia’s a la carte style café culture will be reflected in a new breakfast and conference catering concept to be rolled out by Event Hospitality across its suite of Rydges and Atura branded hotels.
The concept – dubbed Parlour Lane Roasters – features a range of traditional and healthy, café-style options prepared fresh to order and using locally sourced produce. Some popular items have been carried over from the existing Rise Breakfast format, which has been impacted by societal changes brought on by the COVID-19 pandemic, including the phasing out of buffet-style service.
Items in the Parlour Lane Roasters structure include favourites such as a Bacon & Egg Roll, Baked Israeli Eggs and Shakshuka, Smashed Avo on Toast, Green Goddess Bowl, Coconut Chia Pudding and the endearing Parlour Breakfast Skillet. A specialty espresso blend created exclusive for the new brand will also be available to in-house guests.
Building on the recent launch of the company’s ‘Event Conference Connect’ hybrid meetings strategy, conference dining at the two brands has also undergone a reinvention, with an international inspired menu combining with local suppliers, with menu items delivered in a COVID-safe way, through recyclable boxes.
The themed dining options are customisable and will allow conference delegates to draw on the company’s network of local suppliers to tailor catering options and provide a premium dining experience.
Event Hospitality Group Director of Culinary, Adam Petta, said the former Rise breakfast format had been reinvented three times to make it fresher, healthier and more local.
“The Parlour Lane Roasters concept has seen us evolve even further, moving to a café culture inspired table service concept – more aligned to the experience you would have at your local café,” Petts said.
“We’ve done this with our guests in mind – guests who are busy, health conscious and often business travellers.
“The changes have been some time in the planning and while the move was realised quickly due to COVID-19 it is part of a much broader vision and strategy which I wanted to implement to evolve the guest breakfast experience – creating a concept inspired by café culture that is healthy, fast, fresh and local.”
The new café product has begun its rollout across the Rydges and Atura brands and will be a major focus for the group as the pandemic begins to subside in Australia.
Petta said guests will see the new Parlour Lane Roasters concept in different forms across the hotel network. New properties such as Rydges Canberra and Rydges Gold Coast have built in the concept via their breakfast venue designs from day one, while others won’t be changing their restaurant design but will still incorporate the new menu and service structure.
“This variance and bespoke approach is purposeful and allows us to tap into the culture and unique customer needs in each location, however, what is the same is the overarching approach which moves to café style dishes, freshly prepared menu items and a celebration of local produce,” Petta added.