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Cave BBQ opened its doors quietly on Friday June 2. Tables were put out, doors were open and, with no signage, the “soft” opening began.
A single post of Facebook that afternoon saw them booked out all weekend.
“We went from 500 Facebook likes to more than 1200 over the weekend,” Cave BBQ owner Jason Crowley said.
“The feedback from the community has been nothing short of amazing but very humbling.”
While the dream and vision was Jason’s, he didn’t quite come up with it on his own.
“The whole idea behind the sauce business which has lead to our small catering gigs and now Cave, I can attribute the whole idea to my Son, Baxter, and our small science experiment back in 2010 with a few chilli seeds germinating on the window sill,” he said.
From a small idea to a highly-successful reality Jason is thrilled to see the restaurant thriving but admits he couldn’t have done it without strong support.
“It's been my dream but now it's been everyone else's reality,” he said.
“Our success isn’t because of what we do, but because of all the people that have supported us that allows us to concentrate on what we do, and that’s delivering awesome food with a difference in a space that’s both warm and comfortable, yet moody and intimate.
“From the support we’ve had from all our suppliers and business partners, thankyou.”
Jason is also full of praise for the team of builders and trades who worked on the building.
“They achieved amazing results and were extremely focussed on delivering an end product that reflected them and their level of quality,” he said.
The next step is a liquor licence so they can serve alcohol. “We want to deliver the complete experience by matching craft beers and dazzling wines to our intense food and environment.”
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