A pub originally founded by a 16-year-old seeks new publican
Founded by a 16-year-old publican more than a century ago, the Dooen Hotel is still going strong as the local drinking hole with heart in the Wimmera region.
Now offered to the market as a freehold going concern following the long-term owner’s decision to retire, it’s time for a new custodian to take over the business (however, must be over 18).
Established circa 1876, the single-storey weatherboard hotel has traded continuously for well over 140 years, evolving alongside the rural community it serves. Selling agent Wes Davidson said the hotel’s origins are a key part of its appeal. “The Dooen Hotel is an iconic feature on our local landscape, and it has many stories to tell over more than a century of operation,” he said.
Located at 861 Henty Highway, Dooen, approximately 10 kilometres north of Horsham and around 305 kilometres north-west of Melbourne’s CBD, the hotel occupies a level rectangular site with prominent frontage to the Henty Highway. The location provides strong exposure to passing traffic while remaining embedded within a tight-knit rural community.
The surrounding area is predominantly agricultural and low-density residential, supported by nearby industry, including grain storage facilities operated by Viterra, the proposed Farm Fries processing facility and the WIM Resource mineral sands project, all of which underpin ongoing local employment and trade.
The hotel has recently undergone a series of renovations, including a new commercial kitchen, updated carpets, septic system upgrades and landscaping works. Improvements include a public bar and lounge, upgraded kitchen and dining facilities, a north-facing beer garden, a manager’s residence, storage sheds and gravel-surfaced on-site parking.
Davidson said the business is currently enjoying a resurgence. “It’s actually going through a bit of a renaissance,” he said. “The owner has stepped back in and overseen the operation again, and the figures already confirm that this style of management makes the business quite profitable.”
For the most recent 44 weeks of the 2024–25 financial year, the hotel recorded an average weekly turnover of $13,867, with recent trading figures remaining consistent. The business is operated by a salaried chef and bar manager, with the owner not involved in day-to-day operations.
Offered as a freehold going concern on a walk-in, walk-out basis (excluding stock at value), Davidson believes the asset presents multiple value-adding opportunities.
“With current, imminent and potential development in the area, this is a great opportunity with plenty of upside for the next custodian,” he said.
