A Sydney Icon Embraces the Future with Impos + Zeller

Impos is always looking for innovative solutions to drive growth for their customers, and are proud to partner with Zeller to deliver an integrated payment solution that enhances efficiency and ultimately delivers a more personalised and engaging guest experience for our hospitality venues.

Steeped in the historical infamy of Sydney’s Kings Cross, the award-winning Roosevelt has a colourful past going back decades. Originally operating in the 1940s and 50s, the venue was once controlled by the notorious underworld figure Abe Saffron – dubbed ‘Mr. Sin’ – whose powerful influence over Sydney’s nightlife included the original Roosevelt Club.

Fast forward to today, and The Roosevelt has been lovingly and creatively reimagined with an American diner meets old-school nightclub-style aesthetic, and is now proudly under the keen stewardship of Ben Hickey and his partner Naomi Palmer, entrusting daily operations with Impos’ end-to-end POS and Payment system.

Hickey has been involved with the venue for over a decade, and since taking ownership eight years ago, has helped transform it into a destination for cocktail lovers, whiskey connoisseurs, and locals looking for a unique experience.

Some of The Roosevelt’s most famous offerings are its signature martinis, served ice-cold and with plenty of panache thanks to the power of dry ice. “We do a lot of classic martinis, but we use liquid nitrogen to get the glass as cold as absolutely possible,” says Hickey. “So, you get a really, really cold martini, plus the effect of the liquid nitrogen smoke spreading everywhere.”

Also a standout is the eponymous Roosevelt Blazer cocktail. “For this one, we use Diplomatico rum, plus PX that has been infused with date, fig and cinnamon, then serve it flaming at the table. It’s a great winter drink with the kind of theatrical presentation people love.”

A food menu with finesse

While The Roosevelt is best known for its drinks, it also boasts a full food menu featuring a variety of share plates and main courses. Two of the most noteworthy (and droolworthy) options on the menu include the Sydney rock oysters with champagne mignonette and the sirloin steak with cannellini bean, leek, & black pepper jus, both popular choices for guests looking for a refined dining experience.

Those with a sweet tooth might opt for the treacle and almond tart with Laphroaig whisky cream or the ‘Noir Nightcap’, made with Jameson Black Barrel, coffee, stout reduction and Frangelico, served affogato style over brandy ice-cream.

Zeller’s Pay at Table: worth the wait

The Roosevelt’s relationship with Zeller started a few years ago when a friend of Ben’s suggested Zeller could likely offer a better rate than their provider at the time.

“When we switched to Zeller, we got a really good rate, so that made the switch well worth it. But now Bill at Table is here it’s even better, because it makes the billing process that much smoother.”

Tipping the scales in favour of a gratuity.

Tipping has always been a nuanced topic in hospitality. “Tipping is always tricky. It depends on the group and the situation,” Hickey shares. “Some people always tip, some never do.”

With Impos and Zeller working together seamlessly, guests are presented with an itemised bill on the payment terminal screen before making payment. They can also choose whether they’d like to split the bill and leave a tip with a single tap.

“People are definitely more likely to tip when they’re still sitting at the table. If they get up to pay, the feeling of traditional service evaporates and the magic is gone. The awkwardness is removed from the tipping process as the system prompts the tip, meaning the staff don’t have to. It’s seamless.”

More covers means more revenue.

Since implementing Pay at Table, The Roosevelt has experienced a tangible improvement in patron experience at the end of a sitting. “Before Pay at Table, we had way more people coming up to the till to pay. Or we would drop the bill off and then they’d be holding their phone – but were they ordering an Uber, for example, or ready to pay? It was often awkward,” Hickey reveals. “But with Pay at Table, there’s no ambiguity. It makes the experience much smoother.”

For staff, the transition has been intuitive. “Most of our team has worked in hospitality for a while, and even if they hadn’t used this system before, it didn’t take them long to learn.”

For The Roosevelt, the way Pay at Table streamlines the payment process makes for quicker table turnover and thus more patrons served. “Now pretty much 95% of our payments are taken at the table,” says Hickey. “On a busy night, when we’re doing 160 covers, the feature is particularly great. People don’t need to worry about their friends forgetting to PayID them or not having the right cash, the bill is settled then and there and then they’re off into the night – and we’re onto the next table.”

Reach out to Impos today to hear how we can help your hospo venue thrive.