07/10/2015 - 15:43

Prendiville’s Cott rises to the top

07/10/2015 - 15:43

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One of Perth’s most experienced hotel operators says the repositioning of the Cottesloe Beach Hotel is a good indication of what’s required to stay competitive in the city’s rapidly maturing hospitality and tourism market.

Prendiville’s Cott rises to the top
EVOLVED: Peter Prendiville says The Cott has grown up, just as Perth’s wider hospitality sector has matured. Photo: Attila Csaszar

One of Perth’s most experienced hotel operators says the repositioning of the Cottesloe Beach Hotel is a good indication of what’s required to stay competitive in the city’s rapidly maturing hospitality and tourism market.

The Cott was recently named Australia’s best-redeveloped venue by the Australian Hotels Association, following a lengthy refurbishment process started in December 2012, when the once-raucous beer garden was transformed into the now-salubrious and stylish The Beach Club.

The entire hotel has been updated since The Beach Club opened, with its Cott & Co Fish Bar replacing The Bistro restaurant and the popular upstairs Verandah Bar now offering 15 different taps of craft beer as well as a lengthy list of cocktails.

Prendiville Group founder Peter Prendiville said the hotel was now vastly different from when he bought it in 2010, back when it was the home of Perth’s wildest ‘Sunday Sesh’.

Mr Prendiville said he was proud to win the AHA award, which was recognition of the hard work and planning that went into revamping the venue.

“The other part of that recognition isn’t just the physical asset of the Cottesloe Beach Hotel and the money that was spent on the Beach Club, but it’s also about repositioning the offering and moving away from the old style of hotel, which we can’t operate, being the sort of hotel company that we are,” Mr Prendiville told Business News.

“We don’t want to be a negative effect on the places in which we operate.

“We do want to be a tourism catalyst and to be seen as a benefit to the community that we’re involved with so they get an outstanding offering, both in terms of food and beverage, at an affordable price.”

Mr Prendiville said the repositioning of The Cott was not only a philosophical one – it was to bring it in line with a hospitality sector in Perth that had become extremely competitive in recent years.

“There are more than 100 small bar licences that have been issued, there is an enormous amount of new restaurants and food and beverage activities going on, and some of the biggest ones are still to come – the Northbridge Link, Elizabeth Quay and Scarborough,” he said.

“That’s even more reason why we all have to focus on being better at our game and making sure that we provide a really satisfactory customer experience.

“If you don’t, there are a lot more players slicing at the same cake. Hence our pursuit is to be as good as we can be in the markets that we’re in.”

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