A Sydney Icon with a Storied Past Embraces the Future

Some of The Roosevelt’s most famous offerings are its signature martinis, served ice-cold and with plenty of panache thanks to the power of dry ice. “We do a lot of classic martinis, but we use liquid nitrogen to get the glass as cold as absolutely possible,” says Hickey. “So, you get a really, really cold martini, plus the effect of the liquid nitrogen smoke spreading everywhere.”

Also a standout is the eponymous Roosevelt Blazer cocktail. “For this one, we use Diplomatico rum, plus PX that has been infused with date, fig and cinnamon, then serve it flaming at the table. It’s a great winter drink with the  kind of theatrical presentation people love.”

A food menu with finesse

While The Roosevelt is best known for its drinks, it also boasts a full food menu featuring a variety of share plates and main courses. Two of the most noteworthy (and droolworthy) options on the menu include the Sydney rock oysters with champagne mignonette and the sirloin steak with cannellini bean, leek, & black pepper jus, both popular choices for guests looking for a refined dining experience.

Those with a sweet tooth might opt for the treacle and almond tart with Laphroaig whisky cream or the ‘Noir Nightcap’, made with Jameson Black Barrel, coffee, stout reduction and Frangelico, served affogato style over brandy ice-cream.

Zeller’s Bill at Table: worth the wait.

The Roosevelt’s relationship with Zeller started a few years ago when a friend of Ben’s suggested Zeller could likely offer a better rate than their provider at the time.

“When we switched to Zeller, we got a really good rate, so that made the switch well worth it. But now Bill at Table is here it's even better, because it makes the billing process that much smoother.”

Tipping the scales in favour of gratuity.

Tipping has always been a nuanced topic in hospitality. “Tipping is always tricky. It depends on the group and the situation,” Hickey shares. “Some people always tip, some never do.”

With Zeller’s Bill at Table, guests are presented with an itemised bill on the  Zeller Terminal screen before making payment. They can also choose whether they’d like to split the bill and leave a tip with a single tap.

“People are definitely more likely to tip when they’re still sitting at the table. If they get up to pay, the feeling of traditional service evaporates and the magic is gone. The awkwardness is removed from the tipping process as the system prompts the tip, meaning the staff don’t have to. It’s seamless.”

More covers means more revenue.

Since implementing Bill at Table, The Roosevelt has experienced a tangible improvement in patron experience at the end of a sitting. “Before Bill at Table, we had way more people coming up to the till to pay. Or we would drop the bill off and then they’d be holding their phone – but were they ordering an Uber, for example, or ready to pay? It was often awkward,” Hickey reveals. “But with Bill at Table, there’s no ambiguity. It makes the experience much smoother.”

For staff, the transition has been intuitive. “Most of our team has worked in hospitality for a while, and even if they hadn’t used this system before, it didn’t take them long to learn.”

For The Roosevelt, the way Bill at Table streamlines the payment process makes for quicker table turnover and thus more patrons served. “Now pretty much 95% of our payments are taken at the table,” says Hickey. “On a busy night, when we’re doing 160 covers, the feature is particularly great. People don’t need to worry about their friends forgetting to PayID them or not having the right cash, the bill is settled then and there and then they’re off into the night – and we’re onto the next table.”