How Smeg’s range of professional and semi-professional machines helped YHA Australia upgrade its properties to suit the modern traveller.
When YHA Australia decided to revamp its Sydney Harbour property to be a simpler and more stylish spot for the contemporary traveller, fitting it out with state-of-the-art professional appliances was a priority.
“We’ve been working with YHA for three years,” says Leon Wolf, Smeg Australia’s General Manager of Professional Division.
“The Sydney renovation came about after we upgraded YHA’s café in Melbourne, where we swapped the coffee machine with one of our La Pavoni models,” says Leon.
“The YHA team not only loved their new machine but also the end-to-end service we provided. Over time, we’ve started to fit out their other locations across Australia with coffee machines, dishwashers, ovens, and other cooking equipment.”
YHA was founded more than 80 years ago by a group of bushwalkers. They introduced a collection of places to stay with a purpose to equip visitors with valuable life skills best gained through travel, whether by sharing an experience with a community or learning how to navigate a new city.
According to YHA Australia CEO Paul McGrath, the hospitality group has decided to take a new strategic direction, rebranding its line of properties to be recognised as hybrid affordable accommodation.
“When we were established in the 1940s, our priority was accommodating backpackers. Our focus has now shifted to provide low-cost alternative accommodation, which in turn has widened our demographic,” says Paul.
“We have families, vacationers, working holiday makers, corporates, and school groups all staying with us. We want to give people choice and a space that provides them with the opportunity to meet and connect with other people.”
For YHA’s Sydney Harbour renovation, Paul knew having quality equipment was key to aligning with the company’s change in direction. He also knew that Smeg’s team of professionals could assist.
“The collaboration with Smeg has helped us continue to grow and add to our brand by providing us with the best of the best in terms of coffee machines and equipment,” says Paul.
“We wanted the creature comforts and quality of a hotel, but to put our own spin on it. The partnership with Smeg has enabled us to do that. If people want to cook their own food or make a good coffee, we want to give them the choice.”
As such, installing a quality coffee machine that was easy-to-use was front of mind.
“Previously we had never served food and beverages, so to give our customers choice we introduced an in-house coffee shop, Trail Café,” says Paul.
“Through the introduction of the two-group La Pavoni machine, Smeg provided us with a point of prestige that people recognise. It really adds to our brand. People unite around having a coffee and a chat, that’s why it was so important for us to have a great machine.”
When deciding on a coffee machine that was fit for purpose, Leon says the La Pavoni Desiderio was the perfect choice.
“It’s a two-group coffee machine, which is not only aesthetically appealing but also commercially versatile in terms of the setup,” he says.
“It also gives YHA versatility in terms of coffee suppliers, giving the team the option to source beans locally to each hostel, which is a hugely important part of its sustainability agenda.”
For the YHA Sydney Harbour site, Leon and team learned early on that the property sits on a natural structure of sandstone adjacent to the harbour, meaning saltwater seeps into the rock and the water supply.
“We had to run water supply tests to specify the correct filter, not only for the coffee machines but also for the dishwashers,” he says.
“Poor water quality means poor quality coffee, so we made sure we got that right when installing the machine. We know if the coffee tastes good, customers will keep coming back for more.”
Leon highlights that Smeg’s adaptability and range of products gave the hospitality group plenty of choice.
“We have variety in our range that allows YHA to pick whatever equipment it needs based on the property location and size,” he says.
Not having a dedicated barista was another factor to be considered when supplying equipment, and where Smeg had the opportunity to demonstrate its smart solutions.
“Hotels, hostels, and restaurants have many different users, so we also implemented a lot of training,” Leon says.
“When YHA have staff turnover, we go back in and train the new team members to get the best out of the coffee machine. This also includes how to clean and maintain the machine, which is equally important.”
According to Paul, the training has been invaluable.
“Understanding our environment and the nature of our business was pivotal and Smeg and the team were excellent in educating and training our staff on how to brew a good coffee,” he says.
Leon says the team at Smeg understand YHA’s specific needs and are therefore happy to provide a hands-on service, no matter what territory the YHA location is in, or if staff need to be trained or retrained.
“At our core we are a solutions provider. With this partnership we can showcase our end-to-end support for whatever the situation may be,” he says.
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This article appears in the August/September 2024 edition of BeanScene. Subscribe HERE.
