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The types of food being served were changing too. In the 1970s, George and Jill Mure introduced Tasmanians to deep sea scale fish, mussels and the state's infant wines. Tom Samek cooked central European dishes at St Andrews Inn at Cleveland, and in Hobart Chris Stucki served fondue at Stucki's and Austrian Alf Rannegger cooked serious steak at the Beefeater. In Sall's in Launceston, James Sall served crepe suzette cooked at the table. Restaurants were no longer a peripheral aspect of Tasmanian life. This was recognised by government with the establishment of Drysdale House to provide training, a need fuelled partly by the opening of Wrest Point Casino in 1973. In 1974, the Saturday Evening Mercury began its 'Table Talk' column and in 1978 Pat Sharpe launched a magazine devoted to restaurants and good food. As interest in wine increased, unlicensed restaurants began to promote their 'BYO' status, providing wine service in return for corkage. Tasmania was acquiring a restaurant culture that has continued to blossom.
Despite such aberrations, until the 1960s fine dining remained largely restricted to first-class hotels such as and Riviera in Hobart, and the Launceston Hotel in the north. Indeed, at all levels of the market, including what was to become the ubiquitous counter meal, hotels remained the only establishments licensed to sell a glass of wine or a beer with a meal. By the late 1960s though, the pressure to weaken the restrictive licensing regulations that gave hotels a stranglehold on dining with wine was too much. It was fuelled partly by the perceived needs of tourism and also by migrants and Tasmanians who had travelled overseas. Once John Licandro was granted a licence for the Martini, the flood gates opened. In November 1968, the Monna (sic) Lisa became the first licensed restaurant in southern Tasmania. Early in 1969, the Don Camillo, the Astoria, and the Dutch Inn in Hobart, and the Scotch Thistle Inn at Ross received licences. Most of these were owned by .
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AQ opened in 2011, with a unique concept (the menu and dining room design change seasonally) that garnered impressive and accolades, including a James Beard award nomination for Best New Restaurant in America in 2012.
But, as Thrillist reports, things have changed over the last five years. Restaurants in San Francisco proliferated (from 3,600 in 2011 to 7,600 in 2016, according to the Health Department), and AQ went from doing 240 covers (dinners served) per night down to 100. With a 40 percent drop in revenue and costs mounting, Semmelhack and Liberman plan to close this month.
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At least, that's the thesis behind the recent which broke the news of AQ's impending closure. "Rising labor costs, rent increases, a pandemic of similar restaurants, demanding customers unwilling to come to terms with higher prices— it's the Perfect Restaurant Industry Storm," writes author Kevin Alexander, who spent the year interviewing restaurateurs around the country for an in-depth look at the industry.
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There were, however, many types of unlicensed eating houses as well, including Mrs Jones' Tea, Coffee and Chop House, which was operating in Hobart in 1834 and may have been one of the first restaurants operated by a woman. Some of these coffee houses would have also been sly grog houses. The most significant development, though in the latter part of the nineteenth century, were coffee palaces, or Hotels. They provided all the services of a hotel, including dining rooms, but served no alcohol. Late in the nineteenth century, there is also evidence of migrants opening cafés and, around 1913, John Storr opened the Bluebird Tearooms in Hobart, with the specific purpose of providing a fine dining experience (although now it is hard to imagine someone could conceive of 'fine dining' without wine service!).
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The early history of hotel restaurants mirrors the colony's development. In 1818 there were some twelve licensed inns and taverns in Hobart and three outside the town, of varying quality. By 1843 there were over 160 such establishments, servicing all coaching routes. Many were rough drinking houses but some offered lodging and a dining room. It was likely to be a communal table with little choice. The 'better' classes were unlikely to eat in such places. With cheap convict labour, anyone with means had staff and strict social divisions discouraged public mingling. Things were different by the 1860s. In 1864 Edward wrote that 'at the Bush Hotel, New Norfolk, [mullet] are served in perfection. Many parties visit this locality expressly to partake of these fish'. People now went to licensed restaurants for the pleasure of the food.
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Social networking offers a low-to-no-cost way of promoting your restaurant. is the amount of cash coming in versus the amount of cash that's going out of your business, and it should be monitored on a daily, weekly, and monthly basis. If you don’t understand this basic concept of , you'll put yourself at great financial risk. can range from a nightly happy hour to to two-for-one dinner specials.
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It was not until 1968, with the opening of the Martini in , that Tasmania had its first self-contained licensed restaurant. Why did it take so long? A Licensed Victuallers' Society was established in 1839 and it and industry organisations that followed ensured that if you wanted to dine with wine, you ate in a hotel.
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