“We’re starting to get scale and we have a very good mix of gastronomic pubs, entertainment led venues and beverage based bars”, CEO Bruce Dixon said.
“The Drink’n’Dine venues give us a presence in NSW and align well with our strategy of well operated, non-gaming pubs in good locations”, he added.
Dixon Hospitality also acquired the Open Door Pub Company at the end of 2015, run previously by Managing Director Michael Thiele, who was also responsible for establishing the famous Australian-themed ‘Walkabout’ pubs in the UK. The acquisition included 16 contemporary venues based in Victoria and also saw the Melbourne Venue Company join the group; a team that specialises in function spaces for corporate functions, private dinners, celebrations and special occasions.
As part of the acquisition of Drink’n’Dine, Wirth will come on board as a key consultant for the group and its new venues.
The Drink’n’Dine group was originally set up by Wirth and co-founder James Miller, who sadly passed away in 2013. The two entered into the hospitality scene in 2009 with The Norfolk as their first venue under Drink’n’Dine.
“Our philosophy was always simple…food and booze…we created pubs where people go to eat and drink and we spent a lot of time in getting that mix right. We started each pub because we had a creative concept then we worked hard on menus, service and quality. Each pub is unique, with a great following and strong operational team, so the time feels right for me to let go,” Wirth said.
Bruce Dixon said it’s important to the group that they continue Wirth and Miller’s original direction; ensuring each venue retains its individual character and continues to offer great food and beverages.
“We can really use our procurement strength to deliver value in terms of fresh local produce across all our venues. However, we are very committed to ensuring each venue retains its individuality”, Dixon said.
“Put simply, we’re focused on doing the simple things well and making sure it’s a sound business that continues to grow.”
As part of his new role with Dixon Hospitality, Wirth will also be working with the group to introduce some innovative food concepts into its Melbourne Venues. Wirth says he hopes Melbourne locals will also be excited by the group’s new plans.
“It’s the best of both worlds for me because I can access the commercial experience and systems within the Dixon Group, while getting to exercise the creative juices again now that the Drink’n’Dine venues are operating really well and don’t need as much of my time”, Wirth added.
