At a Glance
eWater Standalone System
Front of House Cleaning
Setting the standard
Nathan Toleman and his partners have long been part of the Melbourne hospitality landscape with local favourites including Higher Ground, Liar Liar, Kettle Black and Top Paddock.
Known for setting the standard in the industry, the team have recently moved onto new projects under the Mulberry Group.
As expected, they have maintained their innovative approach and high standards in developing new venues.
A time for change
Last year Nathan Toleman’s Mulberry Group sold a number of its iconic venues, with a plan to grow and evolve.
Wind forward 12 months and the Mulberry Group have opened three new venues and a social enterprise designed to improve chef’s mental health by putting them in touch with the land.
As expected from a group that has come to epitomise the Melbourne café scene, the new venues – Hazel, Liminal and Dessous, continue their pedigree in pioneering and setting the standard for Melbourne Cafes and Restaurants.
At each new site, eWater has been included in the kitchens and cleaning areas to replace conventional cleaning and sanitising chemicals. A single standalone system is supporting each venue for back of house, front of house and food prep applications.
As a certified organic, food safe solution it is the product of choice for chefs who believe that the quality of their food is related the environment in which it is handled.
In addition, eWater is a GECA certified environmentally friendly solution, providing a high level of assurance for business leaders that care about the safety of their staff and customers along with the good of the planet.
Common Ground Project
Situated just outside of Geelong in Freshwater Creek, the group have recently opened Common Ground. Established to support chefs across the hospitality industry, the site is a co-working bio-dynamic farm where city chefs can get their hands dirty and their heads right.
Grounded in the principles of mindfulness, wellness and reconnection, the social enterprise offers a quid pro quo: for a subscription of $230 a week, its cafe and restaurant members send their chefs to weed, water and dig one day a week in the leased 1.6 hectares. In return, they get a share of all the produce grown, along with an immeasurable sense of wellbeing.
While still early days with the systems all installed in the past 6 months (at time of writing), eWater has quickly been embraced by the team with the ability to replace the conventional chemicals that have been the mainstay of the hospitality industry for a generation.
Matching environmental benefits with safety has been a winner for all, as to has the ability to reduce their need to maintain, manage and store chemical consumables – particularly where space is a precious commodity.
Note from author – we will update this story with impact measurements in the near future so check back to see how this story unfolds.