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01:02 >> So talk to me about what work is taking place at the Cannobolis.
01:09 >> We're busy getting set up for summer.
01:12 We put a lot of effort into designing a brand new pizzeria,
01:15 a summer courtyard, and beer garden, which you can see behind us.
01:19 Obviously, there's a lot of work going on at the moment,
01:22 getting ready for Friday night, but it's coming together well.
01:25 We've got ourselves a brand new big pizza oven that was imported from Italy.
01:30 A very expensive pizza oven that's got huge capabilities to service
01:33 everyone at the hotel.
01:36 We're lightening and brightening the courtyard.
01:38 We've put a lot more new fresh greenery that's about to be installed.
01:42 As you can see behind us, we're building a nice, beautiful, big fire pit for
01:45 those nights to sit around the fire after dinner.
01:49 And a lot of beautiful festoon lighting to soften it.
01:53 There's a lot of big market umbrellas.
01:55 So it's gonna feel like an Italian inspired courtyard out here at
01:59 the Cannobolis.
02:01 We're also doing a lot of work to the bistro.
02:04 We're softening the lighting.
02:06 We're reactivating the bistro bar as a fully serviced bar.
02:10 There's a beautiful big back bar shelves coming in with a beautiful list of
02:13 premium spirits, whether it's whiskeys or bourbons and rye whiskeys.
02:18 Lots of gins and vodkas.
02:19 All those sort of sought after premium spirits that haven't usually been
02:23 available here at the Cannobolis.
02:24 So extending the product offering here, making the customer experience a lot
02:30 better.
02:30 No more queues, a lot easier access to the bars, to our service staff.
02:35 And also a brand new cocktail list that we've been working on.
02:39 So everything from an Aperol spritz to Campari, Aperol inspired,
02:43 summer cocktails.
02:44 So we're all very excited here at the Cannobolis.
02:46 The staff are really, really, really pleased that there's a bit of progress on
02:51 changing the customer experience and the feel of the room.
02:54 And we can't wait to host everyone here on Friday night.
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