Episode 182 ft Mike Patrick from Fancy Hanks

Starting out as a pop-up in the Mercat Cross Hotel in 2012, Fancy Hanks is undoubtedly Melbourne’s finest barbecue.

Using Free-range meats from Gippsland, Victoria and Cooked in a two-tonne custom-built smoker for up to 22 hours, this is legit BBQ.

House-made condiments, a cracking range of sides and a curated list of local wines, spirits and beer, it has one of the best vibes of any venue in the Melbourne CBD, so I feel very lucky to welcome Mike Patrick the Director of Operations to the podcast on this weeks episode.

In this episode we talk about:

-How did the idea for Fancy Hanks started from a pop-up

-How did Mike and Kent educated customers about BBQ in the early years

-How they tested the product range when they first started.

-How it felt to go from ‘pop-up’ to a ‘bricks and mortar’ venue.

-What about the brand has evolved over that time.

-Mike’s take on the different verticals like retail products that they have in Fancy Hanks and how his mindset evolved about it’s value.

-How Fancy Hanks has used order-at-table tech to support your management team and still keep a great level of service.

-What the growth plan is for Fancy Hanks and Good Heavens is with the new development directly next door.

-Mike’s theory about using the term ‘What if?’

-What new habits is holding onto from the pandemic

Please connect with Fancy Hanks below:

Instagram: https://www.instagram.com/fancyhanksbbq/ (https://www.instagram.com/fancyhanksbbq/)

Website: https://www.fancyhanks.com/ (https://www.fancyhanks.com/)

Please connect with us at POH below:

Instagram: https://www.instagram.com/principle_of_hospitality/ (https://www.instagram.com/principle_of_hospitality/)

Website: https://principleofhospitality.com/ (https://principleofhospitality.com/)

Thanks to our supporter for this season – https://www.chefshat.com.au/ (Chefs Hat Australia)