When the Finn family took over the Falcon Hotel in March, 2021, it was looking for a challenge, and a business it could really sink its teeth into and put its own mark on.
Interestingly this was not the first time the family had looked at the Falcon, as it was nearly bought back in the 1980s.
Brothers John and Brendan are at front of house managing the bar, kitchen, dining room and function areas. Brendan’s wife, Michelle, looks after the guest rooms and garden. Also, Dorothy, the family matriarch at 88, is still very much hands-on across many areas of the business.
“The Falcon became a bit of a family prospect for us and a business we could work on together,” Brendan said.
“We are determined to have a go and change it up and we won't die wondering — we have a lot of plans to get this place back up and running.”
Located at Kanyepella or Koyoga (depending where you are from), the Falcon is just 15 minutes from Echuca on the Murray Valley Hwy.
It is currently open from Wednesday through to Sunday, with meals served from noon to 2pm and 6pm to 8pm.
“The Falcon is a small country pub and is the social hub of our community. I have lost count of how many business deals I have done across the bar — someone looking for a service or something,” Brendan said with a laugh.
While COVID-19 lockdowns might have disrupted the family’s start, it did provide them with a chance to get some of the big renovation jobs done.
“We extended the main bar and removed a wall. The kitchen has been upgraded and the old beer lines got replaced because it was impossible to serve a cold drink, so now we have a glycol line and the beer is perfect — crisp and cold,’’ Brendan said.
As with many new businesses it hasn't all been smooth sailing; not long after the family took over, the cool room stopped working and had to be rebuilt as well.
The Finns are firmly focusing on attracting more customers and are putting a lot of effort into upgrading the kitchen menu, which now includes the famous tomahawk steak delivered direct to the door from Greenham’s.
“We are changing the business model and want to focus on creating an inviting family environment, with good food, cold beverages and some good-quality entertainment,” Brendan said.
Every Friday the Falcon hosts a meat raffle, which supports community groups, and the family regularly hosts an open mic the first and third Sunday of the month, from 2pm.
“We usually get at least 30 to 40 people and we have come across some pretty good singers over the time. We host live music in the beer garden and we have put some effort into tidying up the outside area as well,” Brendan said.
The hotel also has five guest rooms available for accommodation.
The hotel sits on 8.09 hectares and Brendan would like to one day run his own livestock, grow produce and create a bit of a paddock-to-plate ethos for the hotel kitchen.
“I would love to grow that side of the business and pump some home-grown produce back through the pub — I love paddock to plate,” he said.
Brendan is no stranger to sustainability — he already has his own range of berry jams and his famous Road Kill Jerky, a beef jerky range he produces himself and sells through the pub.
“I have 30 acres of my own with Michelle, which has a bit going on including sheep, cattle, strawberries, blackberries and olives,” he said.
Brendan said while it was only early days for the hotel, business was increasing and more and more people were passing through the door.
“We are looking forward to seeing where we can take the Falcon in the future,” he said.
“We have invested quite a bit financially this year and hopefully we can get the business back to the place where it used to be — a good old country hotel, supported by the community and their families.”