Gimlet > Trader House > Flashcards

Trader House Flashcards

(168 cards)

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1
Q

What year did Cumulus Inc. open?

A

2008

Cumulus Inc. is located on Flinders Lane.

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2
Q

How was Cumulus Inc. described at launch?

A

All-day-eating-house-and-bar

This description reflects its concept and offerings.

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3
Q

Where is Cumulus Inc. located?

A

Flinders-Lane

This location is significant for its accessibility.

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4
Q

What type of building houses Cumulus Inc.?

A

Turn-of-the-century-rag-trade-building

The building’s history adds character to the venue.

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5
Q

What year did Cutler & Co. open?

A

2009

Cutler & Co. is situated on Gertrude Street, Fitzroy.

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6
Q

Where is Cutler & Co. located?

A

Gertrude-Street-Fitzroy

This area is known for its vibrant dining scene.

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7
Q

What was the previous use of the Cutler site?

A

Metal-works-factory

The transformation from factory to restaurant highlights urban renewal.

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8
Q

How is Cutler’s dining style described?

A

Refined-simple-hospitable-dining

This style emphasizes quality and comfort.

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9
Q

How has Cutler related to its neighbourhood over time?

A

Engrained-in-city’s-fabric

This reflects its integration into the local community.

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10
Q

What year did Builders Arms Hotel join the group?

A

2012

Builders Arms Hotel has a long history as a local meeting place.

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11
Q

Since what year has Builders Arms been a local meeting place?

A

1853

Its longstanding presence contributes to its community significance.

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12
Q

Name one space within Builders Arms Hotel.

A

Public-bar

The public bar is a central feature of the hotel.

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13
Q

Name another space within Builders Arms Hotel.

A

Restaurant

The restaurant offers dining options for guests.

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14
Q

Name a third space within Builders Arms Hotel.

A

Private-dining-or-courtyard

This space is suitable for special occasions.

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15
Q

How is the Fitzroy landmark’s atmosphere described?

A

Classic-front-bar-and-friendly

The atmosphere is welcoming and traditional.

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16
Q

What kind of occasions is Builders Arms suited to?

A

All-occasions-pub-and-bistro

It caters to a variety of social gatherings.

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17
Q

What year did Supernormal Melbourne open?

A

2014

Supernormal is known for its unique dining concept.

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18
Q

How is Supernormal described conceptually?

A

Interpretation-of-Asian-eating-experiences

This concept reflects a fusion of culinary traditions.

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19
Q

Name two cities that influence Supernormal.

A

Tokyo-and-Shanghai

These cities are known for their rich culinary heritage.

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20
Q

Name two more cities that influence Supernormal.

A

Seoul-and-Hong-Kong

These cities contribute to the diverse menu offerings.

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21
Q

What playful features does Supernormal include?

A

Snack-vending-machines-neon-and-karaoke

These features enhance the dining experience.

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22
Q

What style of dishes does Supernormal offer?

A

Classic-Asian-revisited-and-new-favourites

The menu combines traditional and modern elements.

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23
Q

What year did Meatsmith first open?

A

2015

Meatsmith focuses on quality meat products.

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24
Q

Where did Meatsmith first open?

A

Fitzroy

This location is known for its vibrant food culture.

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25
How is **Meatsmith** described?
Butcher-providore-and-wine-merchant ## Footnote This description highlights its diverse offerings.
26
How many **Meatsmith** sites now exist?
Four ## Footnote The expansion reflects its popularity.
27
Name the four **Meatsmith** suburbs.
Fitzroy-St-Kilda-Brighton-Balwyn ## Footnote These suburbs are key locations for the brand.
28
What is a key focus of **Meatsmith’s** sourcing?
Ethically-and-sustainably-farmed-meat ## Footnote This focus aligns with current consumer values.
29
What specialist process is central at **Meatsmith**?
On-site-dry-ageing ## Footnote This process enhances the quality of the meat.
30
What year did **Marion** open?
2015 ## Footnote Marion is known for its wine selection.
31
Where is **Marion** located?
Gertrude-Street-Fitzroy ## Footnote This location is part of a vibrant dining area.
32
What is **Marion’s** relationship to **Cutler**?
Little-sister-next-door ## Footnote This relationship emphasizes their connection.
33
What inspired the idea for **Marion**?
Great-wine-bars-around-the-world ## Footnote This inspiration reflects a global perspective.
34
How was **Marion** envisioned?
Place-to-stop-for-a-sip-and-stay-for-the-bottle ## Footnote This vision highlights its casual yet refined atmosphere.
35
What year did **Gimlet** open?
2020 ## Footnote Gimlet is known for its cocktail offerings.
36
Where is **Gimlet** located?
Cavendish-House-Russell-Street ## Footnote This location is notable for its architectural style.
37
From which decade is **Cavendish House**?
1920s ## Footnote The building's history adds to its charm.
38
What two styles describe **Cavendish House**?
Neo-Georgian-and-Art-Deco ## Footnote These styles reflect the architectural trends of the time.
39
How is **Gimlet’s** style described?
Grandly-European-contemporary-and-Melbourne ## Footnote This description captures its unique aesthetic.
40
What type of building style is referenced for **Gimlet**?
Old-world-European-charisma ## Footnote This style enhances the overall ambiance.
41
How is **Gimlet’s bar** described?
Haven-of-quality-classic-cocktails-and-benchmarks ## Footnote This description emphasizes its cocktail expertise.
42
What year did **Morning Market** become permanent?
2020 ## Footnote Morning Market has become a staple in the community.
43
Where are **Morning Market’s** two sites?
Gertrude-Street-and-High-Street-Prahran ## Footnote These locations are key for its customer base.
44
What did **Morning Market** begin as?
Temporary-pop-up-at-Marion ## Footnote Its success led to a permanent establishment.
45
How is **Morning Market** described?
Bakery-and-grocer ## Footnote This description highlights its dual offerings.
46
Name one product category at **Morning Market**.
Salads-and-sandwiches ## Footnote These items are popular among customers.
47
Name another product category at **Morning Market**.
Coffee-and-baked-goods ## Footnote These offerings are essential to its appeal.
48
Name another product category at **Morning Market**.
Meals-for-home-and-produce ## Footnote This category caters to home cooks.
49
Name another product category at **Morning Market**.
Specialty-pantry-items-and-flowers ## Footnote These items enhance the shopping experience.
50
What year did **Apollo Inn** open?
2023 ## Footnote Apollo Inn is the newest addition to the group.
51
On which lane is **Apollo Inn** located?
Flinders-Lane ## Footnote This location is central and accessible.
52
At which corner is **Apollo Inn**?
Flinders-and-Hosier ## Footnote This corner is notable for its nightlife.
53
What style is the **Apollo Inn** building?
1920s-neo-renaissance ## Footnote This architectural style adds to its character.
54
How is **Apollo Inn** described?
Intimate-cocktail-bar-haven ## Footnote This description highlights its cozy atmosphere.
55
Which bars inspired **Apollo Inn**?
Timeless-European-cocktail-bars ## Footnote This inspiration reflects a classic approach to cocktails.
56
What does the name **Apollo Inn** reference?
One-of-Melbourne’s-first-public-houses ## Footnote This reference connects to local history.
57
How is the cocktail list at **Apollo Inn** described?
Old-world-classics-new-world-sensibility ## Footnote This blend appeals to diverse tastes.
58
What accompanies drinks at **Apollo Inn**?
Considered-bar-menu ## Footnote This menu enhances the overall experience.
59
What year did **Bar Miette** open?
2024 ## Footnote Bar Miette is the upcoming addition to the group.
60
What year did **Supernormal Brisbane** open?
2023 ## Footnote [file:152]
61
Where is **Supernormal Brisbane** located?
Queen’s-Wharf-precinct-Brisbane ## Footnote [file:152]
62
What is the **menu focus** at Supernormal Brisbane?
Classic-Supernormal-dishes-and-Queensland-driven-seafood-and-produce ## Footnote [file:152]
63
What **architectural feature** is highlighted at Supernormal Brisbane?
Expansive-river-and-city-views ## Footnote [file:152]
64
What is **Seniors** in the context of the group?
Trader-House-mentoring-and-leadership-program ## Footnote [file:152]
65
Who is the **Seniors program** designed for?
Senior-leaders-and-heads-of-department ## Footnote [file:152]
66
Name one key **aim** of the Seniors program.
Support-leaders-in-training-and-development ## Footnote [file:152]
67
Name another key **aim** of the Seniors program.
Build-connection-and-consistency-between-venues ## Footnote [file:152]
68
What is one core **activity** involved in the Seniors program?
Regular-meetings-to-discuss-ops-and-people ## Footnote [file:152]
69
What company owns and operates these **venues**?
Trader-House ## Footnote [file:152]
70
Who are the two **founders** of Trader House?
Andrew-McConnell-and-Travis-Howe ## Footnote [file:152]
71
Which city is the Trader House group **based in**?
Melbourne ## Footnote [file:152]
72
Name two broad **areas** the group focuses on.
* Restaurants * Bars ## Footnote [file:152]
73
What is the group’s **guiding priority**?
Guest-focussed-hospitality-and-quality ## Footnote [file:152]
74
In which city is **Cavendish House** located?
Melbourne ## Footnote [file:152]
75
On which **street** is Cavendish House located?
Russell-Street ## Footnote [file:152]
76
Between which two **cross streets** is Cavendish House located?
Between-Bourke-and-Lonsdale ## Footnote [file:152]
77
What nearby **Melbourne landmark** can help guests orient?
Close-to-Chinatown-and-the-theatre-precinct ## Footnote [file:152]
78
What is the main **phone number** for Gimlet?
03-9277-9777 ## Footnote [file:152]
79
What is the main **booking or info email** for Gimlet?
info@gimlet.com.au-or-venue-specific-email-as-listed ## Footnote [file:152]
80
Where can guests find up-to-date **info and menus**?
On-the-venue-website-and-Instagram ## Footnote [file:152]
81
What style of **service** does Gimlet follow?
Seated-restaurant-and-bar-service ## Footnote [file:152]
82
How many **services** are generally run each day at Gimlet?
Lunch-and-dinner-services ## Footnote [file:152]
83
What is the main **booking platform** for Gimlet?
Online-reservations-system-linked-from-the-website ## Footnote [file:152]
84
What is the general approach to **walk-ins** at Gimlet?
Limited-walk-in-space-at-bar-and-some-tables ## Footnote [file:152]
85
What is the expectation around **uniform and presentation**?
Consistent-smart-uniform-and-high-standard-of-grooming ## Footnote [file:152]
86
What key **menus** does Gimlet operate?
* A-la-carte * Snack menu * Cocktail and wine lists ## Footnote [file:152]
87
How often can **menus change** at Gimlet?
Seasonally-and-when-produce-or-dishes-rotate ## Footnote [file:152]
88
Where should staff check for the most current **version** of the menu?
Printed-menues-daily-brief-and-venue-drive-or-handbook ## Footnote [file:152]
89
What is the expectation of how staff treat **guests**?
Warm-professional-and-attentive-hospitality ## Footnote [file:152]
90
What is expected regarding **product knowledge**?
Strong-understanding-of-food-drink-and-venue-story ## Footnote [file:152]
91
How should staff handle questions they cannot **answer**?
Be-honest-and-check-with-a-senior-or-manager-then-return ## Footnote [file:152]
92
What is the approach to **teamwork** across sections?
Collaborative-and-supportive-between-floor-bar-and-kitchen ## Footnote [file:152]
93
How would you summarise Trader House’s overall **style**?
Quality-driven-guest-focussed-and-contemporary ## Footnote [file:152]
94
How does each venue express this **style**?
Through-its-own-room-menu-and-service-identity ## Footnote [file:152]
95
What balance of **formality** is generally aimed for?
Professional-service-with-relaxed-and-approachable-feel ## Footnote [file:152]
96
Basic Business – What does the group aim to deliver across all venues?
Memorable-dining-and-drinking-experiences-with-consistent-quality [file:152]
97
Basic Business – How does the group view each site?
As-a-unique-venue-with-its-own-identity-within-one-family [file:152]
98
Basic Business – What is one key expectation of leaders in the business?
Model-the-standards-of-service-behaviour-and-knowledge [file:152]
99
Basic Business – What is one key expectation of all staff?
Contribute-to-a-safe-respectful-and-inclusive-workplace [file:152]
100
Basic Business – How should staff talk about the group to guests?
Positively-and-knowledgeably-highlighting-the-strengths-of-each-venue [file:152]
101
Who is the **Head Chef** at Gimlet?
Colin-Mainds ## Footnote The Head Chef is responsible for overseeing the kitchen operations.
102
Name one **Sous Chef**.
Perry-Schagen ## Footnote Sous Chefs assist the Head Chef in managing kitchen staff and operations.
103
Who is the **Kitchen Manager**?
Noted-as-Perry-Schagen-in-structure ## Footnote The Kitchen Manager oversees kitchen staff and ensures food quality.
104
Name one **Venue Manager**.
Hannah-Hollaeran ## Footnote Venue Managers are responsible for managing specific areas within the restaurant.
105
Name another **Venue Manager**.
Mitch-Dickson ## Footnote Venue Managers ensure smooth operations in their designated venues.
106
Name a third **Venue Manager**.
Jorge-Cossio ## Footnote Venue Managers coordinate events and manage staff in their venues.
107
Who is the **Restaurant Manager**?
Shane-Lazzo ## Footnote The Restaurant Manager oversees all restaurant operations and staff.
108
Name one **Service/Restaurant Manager**.
Luke-Kristofski ## Footnote Service Managers focus on customer service and dining experience.
109
Name another **Service/Restaurant Manager**.
Simone-Spicer ## Footnote Service Managers ensure high standards of service are maintained.
110
Who is the **Guest Services Manager**?
Michelle-Wu ## Footnote Guest Services Managers handle customer inquiries and feedback.
111
Who is the **Bar Manager**?
Lachlan-Bentley ## Footnote The Bar Manager oversees bar operations and staff.
112
Who is the **Beverage Manager**?
Xavier-Vigier ## Footnote Beverage Managers manage the beverage inventory and menu.
113
Name one **Service Manager**.
Robyn-Fidder ## Footnote Service Managers ensure efficient service delivery to guests.
114
Name another **Service Manager**.
Hannah-Burke ## Footnote Service Managers train staff on service protocols.
115
Name another **Service Manager**.
Emma-Primrose ## Footnote Service Managers work to enhance the guest experience.
116
Name one **Restaurant Supervisor**.
Michelle-Wu-or-Miri-T’Hooft ## Footnote Restaurant Supervisors assist in managing daily operations.
117
Name one **Assistant Restaurant Manager**.
Robyn-Fidder-or-Hannah-Burke-or-Emma-Primrose ## Footnote Assistant Restaurant Managers support the Restaurant Manager.
118
Name one **Assistant Bar Manager**.
Nicolas-Vacher ## Footnote Assistant Bar Managers help manage bar staff and operations.
119
Name one **Bar Supervisor**.
David-Molyneux-or-Alex-Godfrey ## Footnote Bar Supervisors oversee bar service and staff.
120
Name one **Senior Sommelier**.
Florence-Greenwood-or-Joshua-Marks ## Footnote Senior Sommeliers manage wine selection and service.
121
Name one **Sommelier**.
Joey-Scanlon-or-Liam-O’Brien-or-Giorgio-Gomierato-or-Michael-Dickinson ## Footnote Sommeliers are wine experts who assist guests with wine choices.
122
What style of service does Gimlet use?
Full-table-service ## Footnote Full-table-service involves serving guests at their tables.
123
How should service feel?
Warm-helpful-friendly ## Footnote Service should create a welcoming atmosphere for guests.
124
Why must service be efficient?
To-maximise-table-turns ## Footnote Efficient service helps increase the number of guests served.
125
What is the **menu format** described?
Traditional ## Footnote This indicates a standard approach to menu presentation.
126
Can the menu be **flexible**?
Yes ## Footnote Flexibility in the menu allows for customization and variety.
127
Can some dishes be ordered **per piece**?
Yes ## Footnote This option provides guests with the ability to select specific quantities.
128
Can guests add an **extra piece** of a dish?
Yes ## Footnote This allows for additional servings of a particular dish.
129
Are **solo diners** welcome to half serves?
Yes ## Footnote This accommodates individuals dining alone.
130
What is the **Seasonal Menu price** for any guest?
$160 ## Footnote This is the fixed price for the Seasonal Menu.
131
Are **dietary requirements** accommodated?
Always ## Footnote This ensures inclusivity for various dietary needs.
132
How are **reservations** taken?
In-person-by-phone-and-online ## Footnote Multiple methods are available for making reservations.
133
Which system are all **reservations** entered into?
SevenRooms ## Footnote This is the software used for managing reservations.
134
Where is **SevenRooms** accessed on-site?
Host-iPad-and-staff-tablet ## Footnote This indicates the devices used for accessing the reservation system.
135
What is the usual **dining time allocation**?
Two-and-a-half-hours ## Footnote This is the standard duration for dining at the establishment.
136
Groups of 7–8 must dine from which **menu**?
$120-House-Menu ## Footnote This menu is specifically designated for larger groups.
137
Parties of 9–12 in the Palm Room dine from which **menu**?
Seasonal-Menu-$160 ## Footnote This menu is tailored for larger parties in a specific area.
138
Can any guest choose the **Seasonal Menu**?
Yes ## Footnote This option is available to all guests regardless of group size.
139
Approximately how many guests can **Gimlet** seat?
About 120 ## Footnote This indicates the restaurant's capacity for hosting guests.
140
How many guests does the **PDR** seat?
12 ## Footnote PDR stands for Private Dining Room.
141
Are all major **credit cards** accepted?
Yes ## Footnote This includes most common credit card types.
142
Which card is **NOT accepted**?
Diners Club ## Footnote Diners Club is excluded from the list of accepted cards.
143
Is **EFTPOS** accepted?
Yes ## Footnote EFTPOS is a common payment method in Australia.
144
Do we accept **cheques**?
No ## Footnote Cheques are not an accepted form of payment.
145
Do we offer **cash out**?
No ## Footnote Cash out services are not provided.
146
Is the restaurant **non-smoking**?
Yes ## Footnote This policy applies to the entire restaurant.
147
Is the **private dining room** non-smoking?
Yes ## Footnote The private dining room also maintains a non-smoking policy.
148
Where can guests **smoke**?
Outside on Flinders Lane ## Footnote Designated smoking area for guests.
149
Do we offer **BYO** at Gimlet?
No ## Footnote Bring Your Own (BYO) is not allowed.
150
Who designed the restaurant **interior**?
Vince Alafaci and Caroline Choker ## Footnote They are the designers responsible for the restaurant's aesthetic.
151
Which studio are they from?
ACME ## Footnote ACME is the design studio associated with the designers.
152
In which city is **ACME** based?
Sydney ## Footnote ACME operates out of Sydney, Australia.
153
What are **Gimlet’s opening hours**?
Noon to 1am daily ## Footnote These hours indicate when the establishment is open for service.
154
On which two nights is a **supper menu served**?
* Friday * Saturday ## Footnote The supper menu is available only on these specific nights.
155
What are the **supper menu hours**?
10pm to 1am ## Footnote These hours specify the time frame during which the supper menu can be ordered.
156
At which **corner** is Gimlet located?
Russell and Flinders ## Footnote This intersection marks the physical location of Gimlet.
157
Where is the **guest entrance**?
Via Flinders Lane ## Footnote This entrance provides access to the establishment.
158
Within which **building** is the entrance found?
Inside Cavendish House ## Footnote The entrance is located within this specific building.
159
Who are the **two group directors**?
Andrew McConnell and Jo McGann ## Footnote They are responsible for overseeing the overall direction of the group.
160
Who is the **group general manager**?
Chris Handel ## Footnote The general manager oversees daily operations and management.
161
Who is the **CFO**?
Edwin Clark ## Footnote The Chief Financial Officer manages the financial actions of the company.
162
Who oversees **beverage programs**?
Leanne Altmann ## Footnote She is responsible for the development and management of beverage offerings.
163
Who leads **marketing**?
Michaela Davis ## Footnote The marketing lead is responsible for promoting the brand and its products.
164
Who leads **people and culture**?
Sarah Dougas ## Footnote She manages human resources and organizational culture.
165
Who is the **group head chef**?
Ben Pollard ## Footnote The head chef oversees culinary operations and menu development.
166
Name one **group development chef**.
John Paul Twomey or Jacqui Challinor ## Footnote Development chefs focus on creating new dishes and improving existing ones.
167
Who manages **FOH across restaurants**?
Cameron Maher ## Footnote FOH stands for Front of House, managing customer service and dining experience.
168
Who manages **retail operations**?
Mark Chan ## Footnote He oversees the retail aspects of the business, including sales and customer interaction.
Gimlet
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