The Belgian Beer Café brand is looking to refresh and relaunch an installation in Sydney and beyond, with new owners eager to re-expand the concept in Australia.
The first ever Belgian Beer Café (BBC) was launched in 1998 in Brussels, Belgium by InBev (later AB InBev), with the aim of promoting authentic Belgian Beer culture and cuisine.
The second BBC, Epoque, was opened in Cammeray the following year to great success by an ex-pat Belgian operator.
BBC venues are characterized by traditional interiors reminiscent of ‘old Europe’, featuring extensive use of rich natural timber for communal tables and wall panelling, and a wide selection of Trappist and Abbey Beers, served in unique glassware.
Rooms are soft-lit by industrial pendants, vintage-style filament bulbs and sometimes copper accents to reference traditional brewing kettles.
On the menu are classic dishes such as mussels, frites, winter stews, chocolates and hot waffles.
The concept is rooted in the tradition of the ‘volkscafe’ (people’s cafe), which often had strong ties to local breweries, and could be known as communal spaces for the community. Authentic examples frequently incorporated architectural salvage, including antique tiles, vintage mirrors and stained glass.
At its peak, prior to the pandemic, there were over 50 BBC locations internationally, across 19 countries.
BBC Perth, operated by ALH, and BBC Melbourne, seating over 300 patrons, have each been trading for over 19 years. All interior elements, mostly early twentieth century, were imported from Belgium.
Epoque in Cammeray was later joined by another installation on Harrington Street, in the Sydney CBD. Unfortunately, both fell victim to COVID.
All the Australian venues were designed by Belgian design firm Creneau International, now based in Dubai. The company has recently acquired the Belgian Beer Café trademarks globally.
Creneau has appointed hospitality consultant Michael Vale to oversee the site selection, construction and media launch of a new Belgian Beer Café in Sydney.
Vale, bringing 38-years of experience that has seen the launch of dozens of Sydney operations, is seeking an operator attracted to the strong track record of the brand for a re-launch in Sydney, before he looks to Queensland. He has a number of sites in mind that he feels could suit a conversion.
Creneau is looking to offer a ‘sweetheart deal’ to establish the new franchise outlet.
“The absolute best fit would be a Sydney pub seeking a new lease of life with a proven concept,” says Vale.
A successful applicant for the next Sydney operation will be granted first right of refusal on a second operation in Sydney – or anywhere else in NSW – with a firm eye on the prospects of Newcastle.
The opportunity is being offered to the industry with the goal to partner with a publican who sees potential in a time-tested f&b-based concept.
“I invite interested parties to register their expressions of interest for more information, and receive a comprehensive franchise guide,” says Michael Vale.
