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Foundation and Financial Member of the Restaurant and Catering Association since its inception in the early 70’s.
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Strong supporter and firm believer in the Association.
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Has held a 40 year membership of the NRAA – National Restaurant Association of America, and continues to be a member.
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Was a Licensee of the one restaurant for 25 years.
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Held the first licensed 24-hour restaurant in New South Wales.
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In a staff of 100, if he had a turnover of 3% in any one month it would be unusual. He had 20 employees with an average in excess of 20 years service.
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Created a safe haven in an area which has had a chequered reputation.
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For more than 15 years the Bourbon and Beefsteak Bar had the highest turnover of any restaurant in New South Wales.
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Apart from being a famous restaurant, it was a landmark and a major tourist attraction of the Kings Cross area.
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He supported of all major tourist bodies including SCVB, Tourism NSW, A.T.I.A and the Kings Cross Chamber of Commerce. He was pro-active and strong.
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Was instrumental in starting the Beautification of Kings Cross Scheme in 1986.
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In 1988, the Bicentennial Year, Sydney was illuminated by fairy lights. This did not extend to the Kings Cross area. Mr. Houghton, at his own expense ($40,000), provided the lighting to this area, and has continued to pay and maintain this service to the area at his own expense. He was recognized by the Bicentennial Committee for his efforts in decorating the Kings Cross area.
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He never refused to donate to worthy charities and in the past 25 years the amount is estimated to be in excess of $1m in personal cash contributions.
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Received Rotary’s highest award “Paul Harris Fellowship” in recognition of his donation to local charities.
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He was acknowledged by the Chamber of Commerce as a fine, supporting businessman of the Kings Cross area.
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He created a restaurant which has become synonymous with Kings Cross and through overseas advertising he has raised the profile of Kings Cross and Sydney internationally which has brought direct benefit to the Tourism Industry.
