THE Urangan Pier is one of the most iconic structures on the Fraser Coast.
More than 100-years-old, the pier tells the story of Hervey Bay’s relationship with the sea.
It was originally built to facilitate the export of sugar, timber and coal but has since transformed into a point where fisherman gather to try their luck, families walk to full their lungs with fresh air and tourists snap photos as reminders of their time in the whale watching capital of the world.
While the Urangan Pier acts as a bookmark in the pages of Hervey Bay’s history, a new, modern enterprise is about to emerge just a few metres away.
Migaloo’s Seafood Market is set to open its doors in the coming weeks, thrusting the local industry into the digital era.
“We’re really excited about the new venture,” said Robert Tralau
Robert and his wife Melissa owned and operated the popular Migaloo’s Café in the same premises for several years but wanted to refresh their business.
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“We had thought about making the change for some time and it’s something we really wanted to do,” explained Robert.
He said the location and their own work experience made it an easy decision.
“I don’t think you could find a better place on the east coast of Australia.”
Migaloo’s Seafood Market will offer fresh seafood, fish and chips and fresh salads – with dine in and takeaway options. It’s also fully licensed so customers choosing to eat inside can enjoy a drink with their meal.
But what makes a tried and tested Hervey Bay staple like fish and chips new and exciting?
Quite simply, it’s the way Migaloo’s Seafood Market will operate and how it’s embracing technology.
Customers will be able to order their cooked meals by using a QR code. The information will then go straight to a central computer before the kitchen staff jumps into action.
Once the order is completed, customers will receive a text message alerting them that their food is ready to collect.
“This digital approach to ordering and paying for food means people don’t ever have to set foot inside the shop. They could be at home, in a nearby accommodation venue, office or even sitting in the park and their order will be made and they’ll know when it’s available at the collection window,” said Robert.
People who choose to order over the counter will be able to view the electronic menu on large TV screens.
“This way if there is a change on the day, or we have sold out of something specific we can update the menu immediately,” said Robert and Melissa’s son Dylan.
“What you see on the menu is what’s available – it’s something we can update with the click of a button,” he said.
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The family has also brought in state-of-the-art kitchen equipment – including fridges that take temperature readings every two minutes.
“The fridges also have displays on the wall so you know if the temperature is correct. If the reading moves into a red zone in the middle of the night, for example, I will get an alarm at home letting me know there is an issue,” said Robert.
The shop’s layout has been configured to ensure the free flow of people.
“Everything for the staff will be right where they need it and we want to get people in and out of the shop quickly,” explained Melissa.
The family has taken lessons learnt from COVID-19 and implemented them into the business design.
The QR code ordering and payment option means the whole process can be contactless and less people need to enter the shop.
The SMS collection alert will also prevent people standing in close proximity to each other when waiting for orders.
People dining in can choose to order with the QR code, reducing the pressure at the counter even further.
The plan is for the shop to continue working as a takeaway option should restrictions be implemented again.
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Local seafood is a priority – as is engaging the services of local businesses.
Melissa said they actively chose to support local businesses and service providers as far as possible – including plumbers, builders, designers, photographers and commercial kitchen specialists.
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