“Bar Torino Hasn’t Found the Rhythm We Hoped For”: Neil and Sam Perry Announce Next Move

Why It Matters

The pivot allows the Perry group to capitalize on Sydney’s growing appetite for authentic pizza while streamlining operations, which should improve profitability and brand cohesion across their Double Bay portfolio.

Key Takeaways

• Bar Torino closes May 23, reopens as Pizzeria Sotto June 3.
• New concept focuses on Roman thin‑crust pizza and casual dining.
• Gran Torino remains flagship, now supported by sister pizzeria.
• Level 2 of Gaden House converted to office space.
• Cafe Margaret cuts daily breakfast, Monday‑Tuesday lunch, opens Wed‑Sun.

Pulse Analysis

Sydney’s dining scene has seen a surge in demand for high‑quality, authentic pizza, especially thin‑crust styles that echo Roman traditions. By introducing Pizzeria Sotto, the Perry brothers are tapping into this trend while differentiating from the crowded New York‑style market. The menu’s focus on scrocchiarella and pinsa, paired with a curated Italian wine and cocktail list, positions the venue as a premium yet approachable option for families and groups seeking a casual night out. This aligns with broader consumer shifts toward experience‑driven, neighborhood‑centric eateries that can draw repeat traffic throughout the week.

The operational overhaul goes beyond a menu change. Converting the second floor of Gaden House into office space eliminates the costly events‑venue model and consolidates staff under the restaurant umbrella, reducing overhead and simplifying management. Simultaneously, scaling back Cafe Margaret’s hours frees the team from a grueling seven‑day schedule, improving work‑life balance and likely lowering labor costs. By concentrating resources on Gran Torino and the new pizzeria, the Perry group can leverage shared kitchens, supply chains, and marketing, creating economies of scale that bolster margins without sacrificing brand quality.

For the broader hospitality market, this move signals a pragmatic response to post‑pandemic realities where operators prioritize sustainable concepts over experimental ventures. The decision to replace a struggling bar with a pizza‑focused concept underscores the importance of data‑driven menu engineering and the willingness to pivot quickly. As competitors watch, we may see similar recalibrations in other high‑density precincts, with operators favoring proven, high‑turnover formats that deliver consistent revenue streams while preserving the culinary identity that defines their flagship establishments.