Cobb & Co. Celebrates 50 years
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- Advertorial
Traffic lights, crunchies and bright red swinging saloon doors
Cobb & Co. has always been a taste of fun and nostalgia for Kiwis. This year, the nationwide franchise is celebrating 50 years in business and still going strong, since opening their first branch back in 1973.
The restaurant brings back wonderful childhood memories for many people, who are now enjoying taking their own families.
Keeping the diner experience at the heart of everything they do has always been a key focus, says general manager Callum Inglis.
“Most Kiwis have a special memory of sitting around a table with friends or family at Cobb & Co. It may have been a birthday, their first dining experience or just a special night out with those people that really matter to them. Cobb prides itself on being a welcoming place for anyone – where anyone can belong. We want that for the next 50 years.”
Golden year for Taupō family restaurant
To mark the golden milestone, diners can try the Schnitty Bang Bang Burger – a nod to the original stuffed schnitzel that has been on the menu since the beginning – available for a limited time. Don’t worry, classic items, including the ever-popular traffic light drinks and AngusPure steaks are still permanent features on the menu.
Special merchandise for the 50-year celebration, including caps, tote bags and towels, are also for sale and there are some exciting competitions coming up for customers.
We caught up with local Taupō branch owner Peter Birch to reflect on what this milestone means to him and the wider Cobb & Co. families.
Stagecoaches and simplicity
In the early 1970s, Cobb & Co. caused a stir when they opened inside hotels around New Zealand. The affordable menu offered family favourites alongside an immediately endearing stagecoach theme, which proved to be a recipe for success. By the 1980s, the chain had reached an impressive 37 restaurants around the country, including Taupō, each fitted out with the now-iconic swinging red saloon doors.
Birch remembers his sister working in the Taupō restaurant during that time, and being impressed by the modern, well-organised kitchen and use of new technologies to improve service and efficiency.
In fact, Cobb & Co. were one of the first restaurants in New Zealand to start using computers, even including a usable floor map of all tables. In 2013 Cobb & Co. restaurants began using iPads, initially as a clock-in system – not long after they had been launched.
Innovative diner experiences
This enthusiasm for innovative technology and systems remains at the heart of the business, with the goal of making it easier for staff to focus on what’s most important, and ensuring guests feel comfortable and have a good experience.
Ensuring diners feel at home is a key reason why Cobb & Co. has remained a Kiwi favourite, says Inglis. “It’s a place where families know they can come to have a nice quality meal (that isn’t pretentious) – quality and consistency across all our restaurants has always been a focus, ensuring we’re serving simple, fresh NZ food. Plus, all our restaurants have a kids play area so parents can come and relax, knowing that we have a space for their kids to be kids.”
Consistency is another major theme at Cobb & Co., and the Taupō kitchen is a perfect example. Everything has been designed to enable their chefs to create well-cooked, familiar dishes to satisfy, no matter the time of day.
Blended with ongoing training and systems for the wider front of house team, this creates a fun, laid-back atmosphere where diners can relax knowing they are taken care of. And with Cobb & Co. Taupō’s stunning views across the lake to Tongariro’s snow-capped peaks, every visit is sure to delight the whole family.