A brief history of Cobb & Co

by Paul Little / 29 May, 2018

The steak at Cobb & Co is not too pricey and not too fancy. Photo/Getty.

RelatedArticlesModule - Cobb related

Tally-ho Cobb & Co!

Great expectations in family dining

It’s possible that Cobb & Co is a gateway family restaurant. The traffic-light drinks, shrimp cocktails and heritage-themed decor will only satisfy for so long. Pretty soon, recreational diners are craving ever stronger hits and before you know it they’re haunting the Valentines’ buffet; then it’s just one short step to Denny’s and its round-the-clock offering.

Once, according to stuff.co.nz, there were 37 Cobb & Co family-friendly restaurants throughout the land. Times, tastes and tolerance changed and now, as is the case with Denny’s, there are just seven.

Cobb & Co did (and still does) the basics: roast of the day, steaks – not too pricey, not too fancy. You won’t find one in the main population centres: not Auckland, Wellington, Christchurch nor Hamilton boasts one. 

You’ll have to go to Rotorua, Taupō, Tauranga, New Plymouth, Levin, Invercargill, Whakatāne or Dunedin to sample the “honest-to-goodness home-style meals prepared like Mum used to make”.

Cobb & Co emphasises its connection with the eponymous 19th-century stagecoach company founded by Freeman Cobb. There doesn’t seem to be any direct connection between the two enterprises, apart from both having lots of pictures of stagecoaches.

The “history” section of the website – “how the guest was won” – is frustratingly vague, starting with the Otago gold rush. It’s in verse, I think; you be the judge: “News of this fabulous find, around the world began to gush/Sparked off the start of what became known as the Otago gold rush.”

Today, the seven restaurants are a mix of franchise and company-owned. Cobb & Co is nothing if not adaptable and has always tried to move with the times. Nowhere can this be more clearly seen than in a 1985 corporate video aimed at getting staff informed and energised about: “The most exciting changes in Cobb & Co since 1973.” It’s introduced by company rep Ray Inaudible, who announces in his idiosyncratic style that “I’d like to let you in. On how it all. Came about.”

Turns out Cobb & Co had learnt their customers’ “greatest expectation was quality. Yes, quality.” Indeed – who would have guessed? And the company listened and acted. Now, the video specifies, it will only buy export-quality meat, meaning great steaks and “no more complaints”.

And that’s not all. They would be introducing “attractive hand-held menus” and breakthrough dishes such as the “TTT” – the turkey triple toasted.

However, our host must move on – “Anyway, enough from me” – although not before repeating word for word the finding about quality, like some sort of neurolinguistic programming strategy designed to keep the staff compliant.

There follows a slideshow of menu items with a voiceover from (It can’t be? It is!) Dick Weir, inspiring confidence with all the avuncular authority he can bring to bear.

Weir goes into quite some detail, as he describes the chilled juices served in a 250ml glass “on a doilyed saucer”. The wontons come with “50ml of sweet and sour sauce in the sauce dish”. It’s the glimpses behind the scenes that provide the most fascination. All soups “should be stirred before pouring into the bowl. And remember – only two-thirds full.”

Incredibly, Weir keeps his cool throughout, never once getting carried away with excitement at what he’s describing.

Finally, he advises the team, “Don’t forget to offer a liqueur of speciality coffee” because… “This is your last chance to express quality to our customers.”

This was published in the March 2018 issue of North & South.


Best of Wellington: What to do in the capital
98651 2018-11-15 00:00:00Z Travel

Best of Wellington: What to do in the capital

by Metro

A round-up of great things to do in Wellington, plus where to experience the best of capital culture and tips on where to stay.

Read more
Irish music star Damien Dempsey's spiritual connection with Aotearoa
99078 2018-11-14 14:27:13Z Music

Irish music star Damien Dempsey's spiritual connec…

by James Belfield

Damien Dempsey’s music recounts Ireland’s traumatic history, but it resonates half a world away in New Zealand.

Read more
Andrew Little announces decision to re-enter Pike River Mine
99051 2018-11-14 07:16:04Z Planet

Andrew Little announces decision to re-enter Pike …

by RNZ

Andrew Little says the plan to enter the drift at Pike River, using the existing access tunnel, was by far the safest option.

Read more
The NZ armed forces' toxic culture of impunity and cover-ups revealed
98957 2018-11-14 00:00:00Z Crime

The NZ armed forces' toxic culture of impunity and…

by Nicky Hager

Is a defence force that regularly covers up and denies wrongdoings among its ranks – from war crimes to drunkenness – operating above the law?

Read more
How Kiwi Anthony McCarten wrote the Queen movie Bohemian Rhapsody
98989 2018-11-14 00:00:00Z Movies

How Kiwi Anthony McCarten wrote the Queen movie Bo…

by Russell Baillie

New Zealand screenwriter Anthony McCarten talks about Bohemian Rhapsody, his second big film of 2018 after the Churchill drama Darkest Hour.

Read more
Excavated cult-horror film Suspiria is an ambitious failure
98994 2018-11-14 00:00:00Z Movies

Excavated cult-horror film Suspiria is an ambitiou…

by James Robins

Released in 1977, Dario Argento’s campy Suspiria was a landmark in cult horror. Now, director Luca Guadagnino has remade it in a new style.

Read more
Scottish-Bengali crime writer Abir Mukherjee on his 'cultural schizophrenia'
98517 2018-11-14 00:00:00Z Books

Scottish-Bengali crime writer Abir Mukherjee on hi…

by Craig Sisterson

Abir Mukherjee uses India’s painful struggle for independence as the backdrop for his Sam Wyndham detective stories.

Read more
Lunchtime legends: 5 hospo stalwarts on Auckland's restaurant evolution
93848 2018-11-14 00:00:00Z Auckland Eats

Lunchtime legends: 5 hospo stalwarts on Auckland's…

by Alice Neville

Restaurant veterans Chris Rupe, Krishna Botica, Tony Adcock, Geeling Ching and Judith Tabron reflect on the Auckland dining scene.

Read more