Hello! fresh inviting Caboolture RSL Cafe its crystal clear why its the place to go
All things can happen when two people work together at the right place and time almost like if all the planets align so to can a vision at it beginning seem all that more special.
One on One with two men who grew up locally, became well educated in both life and knowledge have landed positions at the Caboolture RSL, so began that vision with the transformation of the down stairs area towards the front of building.
The two men we speak to are Kent Parry originally from Bribie Island, who is the Marketing Manager for the Caboolture RSL and Executive Chef Clinton Ball hailing from Narangba.
Mr Parry grew up on the island, went to high school there and on to the University of the Sunshine Coast studying Business Marketing working in hospitality finally arriving at the Caboolture RSL in 2008 and has been on the role of Marketing Manager for two years. Now with a young family Kent Parry is here for the long haul at the Caboolture RSL .
Kent says the Café officially opened in August of 2018 following the vision of the duty manager Andrew Martin who wanted to see diversity in the service offered by the Caboolture RSL and so the idea for the Café began a few years ago.
The Caboolture RSL wanted split the location of both the Bistro upstairs and move the café from upstairs to down stairs while still maintaining to offer two styles of food offerings and then modify the styles offered by the Café.
Having the two main eating venues within the RSL at separate locations would enable greater use of floor space to increase the patronage to both as well as when the bistro was not operating reduce staffing requirements on the upstairs area accordingly making the system more efficient.
With the downstairs Café would always be available to cater for members needs for a casual dining experience while all of upstairs can be utilised for 300 plus events as needed.
What has been added is the open air, plenty of light, green plants and bright open spacious layout adding to the café area open from 10 am through to around 10 pm.
Talking with Clinton Ball who is the executive Chef hailing from Narangba where he grew up went to West Australia working for a while and came back completed an Apprenticeship and further study with diplomas at higher education, specialising in everything but honing his skills on club style of food steaks and pasta’s keeping the consistency for a good meal, café style meals from burgers pizza’s toasted sandwiches, in-house filo’s, pies, sausage rolls and cakes, cakes and Toblerone Cheese cake a specialty plus a great variety of coffee’s available.
Life experience has also giving so much knowledge to both men and with increased population steads well with the anticipated growth at the Caboolture RSL in years to come with that embracing new technology and social media will be part and parcel in the way it promotes itself and encourages patrons to likewise take photos of the means and upload them to facebook.
Cafes are a big part of clubs these days and if the formula is right, so too is the patronage that comes uber eats will also be offered taking the food to the suburbs so you may like to enquire about that at the café or grab the Uber Eats App.
Search Caboolture RSL on twitter or facebook with Instagram coming shortly.
If you want to have a group come to the Caboolture RSL café its more then welcome you should speak to the friendly staff to discuss your requirements plus don’t forget there is a bar at the café so there are plenty of wine on stock as well as spirits and beer available
In the future the Café hopes the local businesses and the council workers make the change and visit or pop in on Fridays and Saturdays nights look out for Chef Specials with are not normally on the menu but will be sure to please.
Kent Parry’s 3 words that describe the venue Friendly value for money and welcoming and for Executive Chef Clinton Bell says quality of food consistency and value for money
Check out the Caboolture RSL on Facebook or the website