Major changes to dining operations

THE Forbury Park Trotting Club hopes major renovations can sustain its financial viability and create a vibrant community hub.

The dining area of the bottom floor of the club’s main grandstand has been stripped and is set to undergo major renovations.

The makeover has been undertaken by Dunedin businessman Alex Cherian who has entered into a lease agreement with the club.

The club has operated the Forbury Park Sports Bar and a catering business from the premises, but it will stop operating those to make way for Cherian’s new operation.

The fact Cherian is able to develop the premises into a more attractive destination is behind the move, club interim general manager Tom Conroy said.

The club previously had independent contractors operating catering businesses from its premises, but took over the running of them during the 201516 financial year.

It has now done a Uturn on that move to hand over the running of catering and hospitality at Forbury Park to an independent contractor.

The turnaround is the result of Cherian’s offer being too good to turn down.

‘‘At the time it was the right thing to do, but with Alex coming with such an attractive package and experience and a complete redesign it is too good an oppor tunity not to take.

‘‘It is a change of direction that reflects the best way to meet the market.’’

The upgrade of Forbury Park was in line with what the racing industry participants said they wanted from the racing venues in the survey results from the recent Future Venue Plan initiative, Conroy said.

‘‘It was unanimous that all clubs need to enhance their entertainment and hospitality options and we have responded to that.’’

The move would not be the last initiative the club would make to enhance its bottom line through better use of its racecourse and surrounding land

Further developments were being investigated and it was hoped the club could become a venue for more business or community groups to utilise, Conroy said.

As a result of the trotting club stopping its catering businesses to make way for the new dining operation, employment for more than 20 staff will end.

The club is working through a transition process with staff now, Conroy said.

It appeared ‘‘most’’ staff would continue to work at the venue for its new operator, he said.

Cherian has almost 20 years’ experience in hospitality in Dunedin and was keen to join forces with the trotting club to expand his business interests.

‘‘I was always looking out for a restaurant,’’ he said.

‘‘It is a good potential place for things to happen and so long as we give a good service and good quality food people are going to be there.’’

Cherian hopes to draw on the popularity of the hospitality area at the Esplanade at St Clair with what he describes as a slightly upmarket dining experience.

‘‘If you look at the St Clair Esplanade, a lot of people will say we can’t get a park there, but we have a lot of parking here.’’

❛ It is a good potential place for things to happen and so long as we give a good

service and good quality food people are going to be there