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The early history of Lucky Roe contains several overlapping accounts, but what is clear is that the business began in the southernmost section of the current building, originally operating as a laundry facility.

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Foundations: The Sexton Family and the First Food Service (1968)

According to family history provided by Jenny Perks, the food side of Lucky Roe began with Lucy Sexton, who was operating a laundromat in the adjoining premises. Her husband, Ken Sexton, a plumber, was undertaking work for Gellards, while Jim Kelman of D & G Development was involved in constructing the building.

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Gellard suggested that Lucy expand her services by opening a small snack shop. In 1968, Lucy and her sister developed the idea, and Lucky Roe was born. One interpretation of the name suggests it was derived from adding a “K” to “Lucy” and combining the initials of Lucy’s children to form “R‑O‑E”. While this explanation reflects family recollections, the exact origin of the name remains uncertain.

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Alternative Naming Origin: The Roe Connection

Direct testimony from long‑time local John Crawley provides another credible account. He confirms that the business did indeed begin as a laundry, later taken over by a group of local women who added simple food offerings such as sandwiches. This operation remained within the original single southern bay.

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Crawley further recalls that the business was then purchased by a man from New Zealand whose surname was Roe, and whose nickname was “Lucky.” This explanation, supported by direct personal knowledge, suggests that the name Lucky Roe may have originated from this proprietor rather than from the Sexton family’s naming story. Both accounts remain part of the business’s early folklore.

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This owner expanded the shop by leasing the adjoining bay, creating a two‑bay operation still located at the southern end of the building.

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The Long Era: Expansion and Modernisation

The next proprietor was Robert Long Sr, who operated the business for several years before passing it on to Robert Long Jr and his wife Erica. Under their stewardship, Lucky Roe entered a period of significant growth and transformation.

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With notable foresight, Rob and Erica leased three additional adjoining bays and constructed an entirely new facility. Erica Long designed the current kitchen, which remains highly functional, efficient, and well‑suited to the demands of a high‑volume food business. The expanded shopfront included a spacious service area and a long counter, establishing the layout that customers recognise today.

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As a customer during both Long family tenures, I witnessed firsthand the shop’s evolution and its growing reputation within the community.

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The Butler Ownership and Transition

Ownership later passed to Samantha Butler (a relative of the Longs) and her husband Ryan, who operated Lucky Roe for seven years. Their stewardship maintained the shop’s established reputation before they chose to pursue new opportunities.

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Modern Era: Operational Excellence and a Community Hub

Greg Kleining acquired the business from the Butlers and undertook a comprehensive program of operational upgrades. These improvements included:

• installation of a five‑door upright freezer

• extensive new shelving

• renewal or replacement of all major equipment to minimise downtime

• numerous workflow refinements to streamline operations

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These enhancements have enabled Lucky Roe to serve up to 110 customers per hour during peak periods and maintain an exceptional standard of freshness, speed, and value.

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Today, Lucky Roe serves 600+ customers on most days, with numbers reaching 800+ during busy periods. The business has become more than a food outlet, it is a local institution, known for its welcoming atmosphere, friendly staff, and the unmistakable personality of “the old bloke out the front” whose humour has become part of the experience.

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With 240 drink options, consistently fresh food, and a warm, family‑friendly environment, Lucky Roe stands as a unique and beloved part of the community.