Hotel SA Feb 2024

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President’s Report

Outlining the major issues the AHA|SA is working on for members in 2024.

Live Music Grants

$1 million to boost live music venues and support SA’s music industry.

Skills Shortage

TAFE SA is targeting regional centres to help overcome the skills shortage.

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Australia’s Top Pub

Far from resting on its laurels, the Cremorne Hotel is hungry for more success.

McLaren Vale’s Star

The award-winning McLaren Vale Hotel’s stunning $2 million transformation.

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15 Cremorne Hotel – no respite for Australia’s top pub

22 Midas touch sends McLaren Vale to the top

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Service And Luxury

Inside Mount Lofty House, the Best Overall Hotel in SA - Accommodation Division.

34 Hostplus remains steadfast amid market challenges in 2023

35 AHA Corporate Partners

36 Gaming Care

37 Corporate Partners 2023/24

38 Licensee Tranfers

FOCUS FOR 2024

From the President

DAVID BASHEER

A happy New Year to all our members, and here’s hoping 2024 is a safe, happy and prosperous year for all.

Next month signals the halfway point of the SA electoral cycle. Nationally, we are on alert for the potential of a Federal election at the end of the year, although it does appear far more likely to be in the early months of 2025.

The 2024 laundry list of items the AHA is working on - either with Government or to present to Government - is extensive.

As always, issues around accommodation, liquor and gaming will monopolise our attention, and are often in reaction to the ambitions of government and regulators.

Beyond those key pillars of our advocacy, I have listed below the types of issues you can expect to hear us talking about - and proactively raising with Government this year, either at Federal or State level.

• The labour shortage and migration. We have met with both key Ministers locally and Federally and will soon present a prebudget submission to the State Education Minister, Blair Boyer.

• Housing and accommodation. This issue is closely linked to the labour shortage

• Red tape and over regulation

• Gas and other energy solutions

• Suppor t for live music venues

• Growing our tourism, conference and events budget and schedule

• Alcohol excise

• Industrial relations changes at both a Federal and State level

• Airbnb and other shor t stay providers

• The Container Deposit Scheme

• Issues our members face around Return to Work legislation.

BEER EXCISE

It is always useful when influential people in the media articulate views aligned to those of our members. Recently, we have seen some good examples of this.

5AA breakfast presenter Will Goodings has long been a stern critic of the Federal Government’s twice-yearly alcohol excise hike.

He described the excise as “a lazy tax… that hurts small business and pub owners”.

In January, Premier Peter Malinauskas found himself in the 5AA studio as a guest host alongside Goodings. Speaking about the imminent excise rise, Malinauskas noted the harshness of the increases, but recognised the AHA’s long held view that there needs to be

a differential between the tax for on-premise and off-premise.

The Premier recognised our bars are labour intensive and this should be acknowledged by the nature of the tax.

He viewed the current tax structure as encouraging people to drink at home, away from the safety of a regulated environment. And he lauded the strength of drinking on-premise due to it being a social environment where people looked out for each other.

How true!

The Premier also noted that alcohol consumption, especially in the beer category, is falling.

Sadly, Mr Malinauskas is the South Australian Premier, not the Federal Treasurer, so the AHA must continue to plead its case at that level.

Whilst the publicity surrounding excise inevitably occurs around the February and August price rises, our advocacy on this matter is relentless.

In the current budgetary environment, our best chance for a breakthrough appears to be a freeze on the current increases.

We have the third most expensive beer tax in the world. That makes a mockery of the health lobby’s push to continue to increase alcohol tax. And the health lobby have been very reticent to acknowledge the mental

health advantages of mates talking at the pub.

Another strong political point is this: Why do governments index (increase) the tax on a working person’s beer – but exempt luxury goods, such as purchasing a Mercedes car?

In the current cost of living environment, that question has never been adequately answered.

NIMBY NEIGHBOURS

I have never met the Sunday Mail senior journalist Rebecca WhitfieldBaker, but I would really like to meet up with her in one of our member pubs and buy her a drink.

Before people get the wrong impression, Trina and myself are still very much happily married. Indeed, we celebrated our 30th wedding anniversary this month.

In a column in the Sunday Mail last month, Rebecca brilliantly captured the frustration felt by so many pub owners from NIMBY neighbours who are intent on unreasonably restricting any noise from the pub - even at the most reasonable of hours.

She identified the positive impact people catching up with friends at the pub has on loneliness and depression, but that is all jeopardised by a “selfish singleminded and self-entitled society in which we live”.

Rebecca draws the inevitable conclusion that if someone is offended by elevated noise emanating from a pub, why would they move into that street?

The AHA|SA is envious of the refreshing approach taken by the Minns Labor Government in NSW.

As I noted at the end of last year, they have appointed a minister for the night-time economy and a commissioner for the 24-hour economy, then set about reinvigorating Sydney’s nightlife. They’ve introduced legislation

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to stop NIMBY neighbours from shutting down pubs with vexatious noise complaints, including protections from complainants who move into an area where a hotel has been long established.

NSW is also providing encouragement for venues that host live music by reducing their licensing fees and allowing them to stay open beyond their licensed hours.

Rebecca Whitfield-Baker is not alone in her views. Fellow News Ltd columnist David Penberthy continued the theme, writing about those who want to stifle any suggestion of people enjoying themselves when having a drink.

He wrote: “The truth is these miserable people have now officially won. The no-fun brigade are in ascendancy and the rest of us had better straighten up.”

Penberthy quoted Clive James in his commentary, who observed “Australia fancies itself a nation of convicts, when in fact we are a nation of prison guards.”

In the pub game, we feel that all the time. Once, we prided ourselves on being the fun loving larrakin Aussies. Today, we have lost all proportion.

We will always have to endure the ‘fun police’. But in an environment where alcohol consumption is falling

-especially amongst the youngwe need to ensure regulators and legislators are not sucked into their narrative and ambitions.

Premier’s Radio Comments

David Basheer’s Radio Comments

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BUSINESS EVENTS ADELAIDE

Business Events Adelaide is a critical organisation in the tourism family. It is charged with the responsibility of attracting business events to Adelaide, connecting local businesses with both the interstate and overseas networks.

We were delighted to learn that our former CEO Ian Horne has been appointed Chair of that body.

Needless to say Ian will be an outstanding appointment who will build on the excellent work done by outgoing chair Jim Kouts and the entire organisation.

Congratulations Ian!

David Basheer, AHA|SA President

Reason For Optimism

From the CEO

ANNA MOELLER

As David says in his President’s Column on page 4, our industry has a wide range of issues to manage in 2024. The following is an update on several of those.

TAX

We are currently in talks with the State Treasurer to resolve a significant problem with payroll tax grouping and its negative impact on some accommodation hotels and family pubs.

This issue originally arose during Covid under the previous state government. Following a review the then Treasurer reversed the decision. Essentially, Revenue SA had made a new interpretation that accommodation hotel groups that operate quite separately – but come together as a co-branding exercise – would be grouped for payroll tax purposes.

The same issue has now resurfaced with Revenue SA reinstating the previous interpretation. The individual hotels captured by this are separately owner operated and have their own staff and independent operations.

Each should benefit from the taxfree threshold.

Initially this only affected accommodation hotels but we are now seeing some family pubs inappropriately grouped.

There is no argument that the provisions - as set out in the legislation - do apply to family groups that share staff and have common directors. However, there are families that run venues that are totally independent. It is time for commonsense to prevail.

CHRONIC PROBLEM IS NOW ACUTE

As an industry, we have talked about the beer excise for many, many years. Every six months, like clockwork, there is another hike. It has been a chronic problem.

That problem is now acute because it is directly linked to CPI, which of course has been soaring.

The impact on pubs and patrons is significant. Hotels can't pass on the full impost because the humble beer would be out of reach for the average patron.

This is effectively a backdoor tax on pubs. We are being asked to be the tax collection agency for government and it is our staff that bear the brunt of being the infamous tax collector.

Historically there has been a public outcry twice a year when the price rise occurs, followed by months of silence. Now we are seeing a large groundswell of public opinion over a longer period of time. Patrons and pubs alike are hurting.

Now is the time for a sustained push for change, working with brewers and distillers for whom it is a disincentive to growth.

LIQUOR LICENSING REVIEW

This year will see a review of the Liquor Licensing Act and we have asked that part of this focuses on the general hotel classification. The hotel licence category should be special and standalone in its own right. It should only benefit premises that are hotels; for example, those with a combination of bar, dining room, bottle shop and – in many but not all cases - gaming.

Stay tuned.

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TRAINING

So much of the hotel sector is covered by state legislation - but some of the significant issues extend across both local and federal jurisdictions.

Skills and training is one of those.

Our training is nationally accredited so we need to work federally to achieve change. Length and content of training needs to be reviewed as a matter of urgency. A commercial cookery course for example should be reduced to two years. We envisage it would have core subjects for baseline skills and then apprentices could undertake additional electives to pursue a specialty such as patisserie or butchery.

At the same time we are working with the State Government to make training more accessible, which is timely with the introduction of technical colleges for hospitality next year.

We are also advocating for government incentives to induce more people to enter training.

These include reintroducing tools of the trade benefits, and milestone payments throughout a course to assist with completion rates.

We also need barriers to leaving a course, because retention and completion rates are critical. For example, while in training our apprentices would receive concessions on items like vehicle registration - but they would lose these financial benefits if they drop out.

The AHA|SA is also seeking funding to raise the profile of the industry as an exciting and solid career option. We were damaged by governmentimposed lockdowns during Covid and now we are asking government to be part of the solution.

GAMING RECOGNITION

SA has again been recognised as a leader in harm minimisation for gaming.

Recently we were invited to speak in Tasmania in light of that state’s proposals around carded play and mandatory precommitment with default limits.

We talked about a suite of measures, including Gaming Care, facial recognition and mandated training.

As an industry, we can be proud that in this state we lead the nation in harm minimisation practises and legislation.

TRADING ROUND REVIEW

The results of the trading round review for gaming machines are imminent.

We are hopeful that it will recommend changes that include being able to trade entitlements in real time instead of waiting for an announced trading round and the ability for groups to move entitlements within their own group.

Anna Moeller, AHA|SA CEO

Applause for live music grants

The AHA|SA has applauded the State Government for investing nearly $1 million to boost live music venues and support SA’s music industry.

Eligible venues were able to apply for grants of up to $60,000 to host live music, with a focus on original content to attract patrons and create employment opportunities for local musicians, lighting and sound techs.

To be eligible, venues had to be a dedicated live music venue, regularly host live music performances, and have a permanent stage with live music as a significant part of their operations.

A further $50,000 – in grants up to $2500 – were also made available to venues to host live music performances as part of the Fringe’s “Fringe It Live” program.

Andrea Michaels, Minister for Small and Family Business, and Minister for the Arts, said the funds were “designed to attract patrons and create employment opportunities for musicians and production support staff such as sound techs with a focus on showcasing original music." Representing the largest employer of live music in SA, the AHA|SA will continue to work with the Minister to help musos recover from the impact of Covid.

Autism SA praises pub’s low sensory dinners

An award-winning SA hotel is the first venue in SA to introduce regular “Quiet Dinners” for the autistic community, thanks to a partnership between Autism SA and the AHA|SA.

Almost 60% of autistic people and their families avoid going to pubs and bars. Bright lights, loud noises, crowded venues, and overpowering smells can all add to a sensory overload for people on the spectrum.

To make dining out more accessible and inclusive, the Arkaba Hotel is offering Quiet Dinners on the first Monday of each month from 5pm to 9pm.

A section of the venue has lights dimmed, reduced music volume, a private bar to order from, and the dinners are located where people can easily enter and exit without having to walk through crowds.

Assistant Minister for Autism, Emily Bourke, said initiatives like the new Arkaba ‘Quiet Dinners’ will build knowledge of autism and help the autistic and autism communities better enjoy what many take for granted – enjoying a pub meal with friends and family.

“I am constantly hearing from families the difficulties they face in being able to attend a venue or event as a family unit and from autistic adults about having sensory inclusive environments to go out and celebrate a birthday or special event,” she said. Hurley Hotel Group publican, Anna Hurley, said more than 60 people attended the first dinner.

“It was a great success,” she said. “The feedback we received was so heartening and I know that our team has learned a lot from the experience.

“As word spreads, we’re looking forward to welcoming more people to enjoy a calm and welcoming space where they can enjoy a classic pub meal with their friends and family.”

“Our goal at the Arkaba Hotel is to be a venue for all occasions, we want to provide a place for everybody

to make special memories and connect with their loved ones,” said “We also want to provide a venue where everybody feels welcome and included and we hope that the Quiet Dinner is a good extension to that.

Autism SA’s CEO Helen Graham described it as a great initiative to help the Autistic community feel more welcomed, comfortable and importantly, included.

AHA|SA CEO Anna Moeller said that pubs have always been a reflection of the community.

“They are a place where people congregate, celebrate and sometimes even commiserate,” she said.

“The Quiet Night dining experience being pioneered by the Arkaba is an opportunity to make the hotel experience more inclusive and accessible to as many in our community as possible.”

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More TAFE SA courses target staff shortages

TAFE SA is targeting regional centres, school students and segments of the workforce that may have been previously overlooked in an attempt to fill significant shortages in the hospitality industry.

It comes a year after TAFE SA offered more than 10,600 fee-free courses that saw applications for places increase by 65% from two years ago.

“Last year really was transformational for us,” said TAFE SA CEO, David Coltman.

“It really highlighted how that fee barrier was stopping people from giving it a go.

“To us, it showed there are still people out there who want to work in the sector and we just need to provide them with the opportunity to get the skills so they can do it well.”

The SA government is funding another 4500 fee-free positions this year.

“Increasing the workforce in rural areas is one of the priorities,” said David.

“So we do that particularly with a regional focus.

“In the Barossa (Nuriootpa) and in Berri, we’ve got demonstration restaurants. People can come in for a meal and students can practice in the safety of that environment rather than making small mistakes in a restaurant where guests are paying top dollar.

“We’re looking to Whyalla, Pirie and Port Augusta to find workforces that are not yet engaged. The aim is to connect with those folk, rather than just respond to those people who have already decided they want to work in the hospitality sector before.”

NEEDS BASED

But that’s not where assistance for country centres begins and ends.

“In the regions we’ve had a minimum class size of 10,” said David.

“This year we have we have additional funding that’s allowing us to take our class size down to five. That means more courses being run.

“We’ve also set up a regional skills advisory committee for each of the regions across SA.

“We do it from a data perspective.

“For example, we don’t always know that the Bridgeport Hotel is opening in Murray Bridge and we need to build a workforce for that hotel, unless we have a relationship with them at local levels - which TAFE SA usually does.

“We'll work with the regional skills advisory committees to pilot and test, and if we see demand, we’ll make that part of our core offering going forward.

We

“And that’s not just in the hospitality field, that’s right across the board.

“But I am anticipating, a real increase in those hospitality courses to build a workforce for the regions.”

NEW TARGETING

Course places will also be reserved for specific groups that may not have previously considered or had the opportunity to undertake skills training.

“Last year, it was a first come, first served basis,” said David.

“We were over-subscribed very early in the year.

“This year, we’re targeting what we’ve identified as ‘priority cohorts’. These are people who have been unemployed for a long period of time and also women to work in industries that have not traditionally been over-subscribed by women.

“We’re trying to find the potential of building a workforce in really tight times where there are jobs for everybody.

“How do you get more people into the workforce who might not have been considered part of that potential? That explains where and why we are taking these actions.”

Schools are also on TAFE SA's radar.

“We’re working really strongly with the schools to encourage a cohort of young people to look at

hospitality as a viable option and trying to sell the sector to them not only as a job but a career,” David said.

“We have targeted those entry level courses of Cert II (including cookery and hospitality) and Cert III in order to build entry level capability for the sector because that’s what’s needed.

“We'll work with the regional skills advisory committees to pathways program, which gives people a taster but also some credits towards their SACE qualifications.

“We start off by doing a barista training program for school students. That involves a mobile barista unit that comes around because everyone associates coffee with cool and it’s fun to learn.

“It starts with the customer service aspects of coffee, as well as the artist aspect of coffee.

“People will undertake responsible service of alcohol, hygiene and food safety.

“It gives them the tickets they need to be employed and then they can commence their journey of work and study, doing the training and apprenticeship model.”

It’s a genuine holistic approach to solving a significant shift in the labour market.

“We’re trying to build the pool from which we can build a potential workforce because the labour and skills shortage are across every sector.

“Most industries are ringing me now, not to talk about

“Across all of TAFE SA, we sit in the top quartile of employment outcomes for graduates."

what the content of the course is or what they think we should be doing but how they get their hands on the students we have.

“Every sector is facing this challenge. It’s a new world for us.

“Employers are having to think very hard.

“It’s not just about the money, it’s about the values and the opportunities for a person to be doing what they love.”

The challenge employers face in finding staff is not a problem unique to South Australia, David said.

“This is why the government through its new national skills agreement has significantly increased the resourcing to all providers of skills and training, including TAFE SA.

“We’ll be looking at how we build workforces where we can. It will mean more staff and more courses, particularly in the regions.”

HIGH CONVERSION

TAFE SA’s success in converting course qualifications into employment is elite.

In the most recent National Centre for Vocational Education Research (NCVER) Student Outcomes Survey, 87 per cent of TAFE SA students were employed or enrolled in further study after training.

“Across all of TAFE SA, we sit in the top quartile of employment outcomes for graduates.

“There are some real opportunities in basically every part of the hospitality sector.”

None more so than in the kitchen.

“In terms of the cooks and kitchens, kitchens are empty and increasingly, we’re seeing people who aren’t trained having to pick up the cheffing roles across the hospitality sector.

“The number of transient workers that the sector relied upon has decreased post-COVID.

“Our cookery programs are full of very, very passionate people about food.

“The hospitality industry offers amazing opportunities in terms of flexibility, transportability, opportunities to work in large organisations, small organisations.

“It’s one of the most dynamic sectors.”

1000 Chairs congratulate The Cremorne Hotel for the 2023 National AHA Award “Best Overall Hotel”

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NO RESPITE FOR AUSTRALIA’S TOP PUB

Far from resting on its laurels, the Cremorne Hotel , winner of Australia’s best metropolitan hotel in 2023, is like a champion sports team, hungry for more success.

“It drives everyone on,” said Grace Kelliher, the hotel’s venue manager.

“We want to be the best.

“As soon as we won the award, the next day I sent a massive congratulations to everyone, saying how proud of them I was for all of their hard work.

“But I also said, ‘This is not going to get any easier because now we’ve set the expectations quite high, so people are going to come rolling through the doors expecting this award-winning service’.”

Grace wasn’t mistaken.

The phones rang spare with people trying to book for the busy Christmas season, already at capacity.

And January, traditionally hospitality’s quietest month, never materialised for staff at the Cremorne, as wave after wave of customers rolled through the doors.

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EXPANSION PLANS

Duxton Hospitality Services, which added the Cremorne to its ever-growing stable of pubs in 2021, hasn’t remained flat-footed either.

It plans to expand the hotel after purchasing two adjacent shops, ‘Granny’s Corner for Classic Decor’ and ‘Oxford Antiques and Restorations’.

“It’s going to add a lot more area to the beer garden and indoor space, all while expanding our bottle shop which will have a nice little patisserie as well.

“The antique shop is actually heritage listed, so I believe we will have to keep that facade.”

It’s a hurdle Grace and the Group know all too well, having been denied the opportunity to alter the Unley Road facade of the Cremorne because of its own heritage listing.

“That’s always been one my biggest things. Everyone walks through the hotel and says, ‘you’d never know how beautiful it is inside when you look at the outside’.

“We say ‘don’t judge a book by its cover’ so don’t judge a pub by its facade.

“I think we’re the perfect example of that. It’s a nice surprise, like when you go into one of those hidden bars in Melbourne.”

The Cremorne’s Unley Road frontage remains virtually untouched since the pub opened in 1854.

There are plans afoot to have it painted but even that will be a challenge to have approved.

An application was previously made to install blinds on the pub’s upstairs balcony that adorns its newly renovated function rooms – yet to hear back.

But rather than remain hamstrung by the past, the new owners are doing their best to embrace it.

“There is a little something in the works for our upstairs area which will be able to complement the whole unique vibe so we can use it to our advantage,” Grace said.

“It’s going to be amazing. It’s just been approved and will hopefully be done by the end of year.

“It’s something a little bit different to the space – and the area.”

Grace started just one day after Duxton Hospitality Services purchased the Cremorne.

That is when the foundations of the Cremorne’s meteoric rise were laid.

“I feel like when I first came in, we started our staff from scratch,” she said.

Congratulations from Hahndorf Hill to the Cremorne Hotel for winning both the SA and National Hotel Of The Year at the AHA Hotel Industry Awards 2023

Hahndorf Hill Gru Gruner Veltliner for all your celebrations.

“Everyone was brand new. We’ve been able to retain those staff and keep our excellent customer service going.

“We’ve been able to build relationships with people within the community.

“My big thing is customer service. It’s all about making that experience.”

HAPPY TEAM

To keep customers happy, you must first keep staff content, said Grace.

“If I’ve got happy staff, I can retain them and that will flow through to the service that we’ll provide.

“I’ve seen the transition from the old school hospitality way where you could walk into a kitchen and someone might throw something at your head if you ask a question at the wrong time.

“Now, it’s fun. It’s hard work but you make good friendships and you’re having fun while you’re doing it.

“The venue manager used to be able to sit in the office and kind of hide a little bit and just come out and spook everyone. Now it’s about being on the floor and leading.

“If my staff can see me clearing tables, they’re not going to stand behind the bar and keep chatting.

“They want to work for someone who’s going to help them rather than just say, ‘you do that’.

“It’s the difference between being a leader and a dictator.”

MANAGING YOUTH

It’s also about learning to work with Generation Z. “You really have to shift your management style.

“This generation likes to be vocal. They will stand up for themselves which is great but you have to understand where they are coming from, that rather than think, ‘oh,

"Duxton Hospitality Services, which added the Cremorne to its ever-growing stable of pubs in 2021, hasn’t remained flat-footed either. It plans to expand the hotel..."

they’re complaining, they don’t want to work hard." “They just know their rights and their limits.

“We have to shift our management styles to meet with them otherwise they’re just not going to hang around.” Work-life balance, she said, is the key to keeping her staff happy and engaged.

“It’s a big thing.

“I have someone who asked why I was hiring more staff and I said it’s because I want our team to have flexibility. If I say no to a holiday or to a festival or their best mate’s 21st, they’re not going to be happy.

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“It’s important to allow that work-life balance and that goes for the management team too.

RENOVATION SUCCESS

The Cremorne’s other transformational moment in 2021 was its renovation.

“It was really just a massive freshen up, more of a facelift than anything.

“There was not so much structural work done but a lot more of refinishing everything, the painting, the new bar tops, just really starting from fresh.

“It’s got a lot more character now. Before, it was very dark. Now, it’s nice and fresh.

“We’ve got big booths for big groups where people can sit around and have a chat and we’ve got acoustic panelling to absorb the noise from Unley Rd.

“There’s a fireplace and we’ve got a louvered roof with big curtains that come down in the beer garden so that it’s weatherproofed all year around.”

CREATIVITY

The hotel also added artwork from the Hugo Michell Gallery at Beulah Park and Brisbane artist Gerwyn Davies, maker of Australia’s most outrageous selfies.

“We’ve got some new and unique artwork.

“Gerwyn makes costumes and then photographs

himself wearing them. So when people walk in, they think, ‘oh that’s different’.

“It might not be everyone’s cup of tea but it adds a little bit of spice to the place.”

Despite the renovations, staff changes and all their hard work, it didn’t stop Grace’s astonishment when the Cremorne took out the nation’s top gong for best pub.

“I honestly was so shocked.

“The staff are very proud, it’s why I enjoy working with them so much. It’s been a challenge but it’s also been easy thanks to the team we’ve been able to build.”

The Cremorne had already captured the national metropolitan awards for ‘Best Bar Presentation & Experience’ and ‘Best Bistro Casual Dining’ when it landed the ultimate prize.

Grace thinks it’s the entire experience that makes visiting the Cremorne so special, while honouring the Duxton ethos to have visitors ‘come a stranger, leave a friend’.

“It really comes down to what people see when they come through those doors.

“They are welcomed.

“It’s not just, ‘what drink are you having?’

“It’s going above and beyond that, asking how their day is and getting a little bit personal with people.”

We are the proud coffee supplier for the Cremorne Hotel and we congratulate them on winning Best Overall Hotel at both the AHA|SA Awards and at the Australian AHA Awards for Excellence.

Celebrating 60 years in 2024. Proudly South Australian owned and family operated since 1964 – the oldest coffee roasting house in South Australia.

MIDAS TOUCH SENDS M C LAREN VALE TO THE TOP

BY DION HAYMAN

McLaren Vale has long been revered for its wineries. Now visitors to the region, as well as locals, are talking up the ‘new kid in town’, the McLaren Vale Hotel 

While the hotel was built in 1857, it was only recently given a stunning refurbishment, thanks to the Midas touch of Martin Palmer and his hospitality group.

That $2 million renovation saw it land a trio of gongs at the AHA|SA Awards For Excellence, including Best Overall Hotel (Country), Best Redeveloped Hotel (Country) and the WT Spurr Award for Tourism & Regional Promotion.

“I saw it as a great opportunity because McLaren Vale, as a region for intrastate, interstate and international visitation, has obviously got a lot of potential, a lot of strings to its bow,” Martin said.

“It’s just a beautiful place. You’ve got the wine industry and a very strong food culture, so it’s very attractive to visitors but it’s also a very strong and vibrant town as well.

“So it has a lot of potential markets.”

RISK

Looking back, Martin’s 2019 investment in the only pub in McLaren Vale appears a no brainer.

But prior to that, it appeared a riskier venture.

“It’s fair to say it was ready for renovation,” he said.

“When you’ve got a building that dates back to the 1850s, it’s not too hard to find inspiration.

“You’ve just got to scratch around to find the stone and iron and all those great things they used to build with in those days. Then you use them to recreate a venue that has all that old-world charm but in a modern, contemporary facility.

“It’s a great place in summer because it’s got the extended verandah that looks over the Tintara grounds with all their heritage trees. The biggest one of those is the gigantic Moreton Bay fig, which is reputedly the biggest of its kind in Australasia.

“And in winter, it’s a warm and cozy, olde worlde pub. “We reinstated the original fireplaces and added some new ones too, so it works in all seasons.”

REPUTATION

The awards judges highlighted “exceptional service, ambiance, and dining experiences” from a team that “share their knowledge and educate the patron on the offerings of the region, through their passion for local products”.

The reputation Martin is seeking revolves around being ground zero in the region - the first stop, the last stop.

“There are a few restaurants in the area but a lot of them are linked to wineries.

“The pub is neutral ground, it’s a place where everyone can come.

“You can go to any winery and they have a great restaurant but obviously they only sell their wine, which is understandable.

“Then there are lots of people who work in the industry or don’t live in McLaren Vale but visit it and they are looking for something more representative of the whole region.

“And that’s what we are. We are representative and we continue to strive to get better at being a major reference point for the whole region. Not many places can do that.

“We’re really working on building that reputation.

Locals and visitors are returning to the pub in everincreasing numbers.

The primary market is local people, including residents and those who work in the area.

“If we were just catering to the tourists or the visitor market we’d have what I describe as a donut – it might be good on the outside but hollow in the middle.”

WINE OFFERING

The drinks menu not only encompasses many of the region’s wineries and styles, it also supports local distilleries and breweries.

“People in the wine industry drink more beer than any other industry I know,” Martin laughed.

“McLaren Vale is a very broad term – there’s Upper Tintara, there’s Sellicks, there’s Blewitt Springs, there are lots of different sub-regions and those regions produce different types of wines so we can serve the purpose of helping people understanding the region better.

“Personally, I’m really enjoying the Grenache and the Grenache Blancs that are starting to be the new emerging varietals for the Vale.

“You can go to any winery and they have a great restaurant but obviously they only sell their wine, which is understandable."

“While Shiraz is almost seen as the South Australian varietal, I think Grenache is going to be the thing that is going to take McLaren Vale to a slightly different place over the next few years.

“But it’s not just about the wine, it’s about the food too.”

IMAGINATION

The Bellevue Dining Room’s menus change seasonally but is heavily protein-based, embracing the seafood the nearby coastline offers, complemented with locally grown vegetables.

“2KW is into its tenth year of trading this year,” he said.

“I don’t think I’m exaggerating to say that when people come to Adelaide, it’s very much on their list of things to go and visit and see and experience.

“But it actually takes a long time to get to the point where it’s universally accepted as the thing you want it to be.

“The location is just the starting point. At the end of the day, it’s got to have substance. That comes down to food, beverages - the whole experience.

“You think about McLaren Vale as being regional, 2KW being an iconic rooftop city venue and Arkh’e is very much at the forefront of new age culinary experiences.

“What I like about all these businesses is that they all have a different element of imagination.

“I think you just have to be a bit imaginative in the first instance to be creative.”

ENTREPRENEURIAL

If imagination is a key ingredient of successful entrepreneurship, then so must be at least a dash of chutzpah.

“When I look back at some of the things I’ve done, I sometimes think, ‘well gee, that was actually quite risky’ but at the time I didn’t look at it like that.

“I think you just have to be a bit imaginative in the first instance to be creative.”

“I just say, ‘this is what we’re going to do and this is how we’re going to do it’.

“Maybe upon reflection it’s a bit like that but I wouldn’t say I was reckless.”

Martin learned how quickly money can be gained and lost, starting his working life as a share broker, having studied business and marketing.

But pubs had run in his family as far back as the 1970s with a part interest in the Morphett Arms.

So it was almost fate that he was drawn back into the industry.

“By the early 90s, business in Adelaide was pretty tough with very high interest rates and I got some pretty sage advice from my father.

“He identified that the hotel industry was really bottoming out and there was only one way it could go which was up.

Martin draws similes between the McLaren Vale and another famous business in his stable.

“So I decided to make a small investment in a leased pub and that’s how it started.”

That pub was the Warradale, now part of the Palmer Hospitality Group’s key holdings, along with the Morphett Arms, the Highway Hotel, AGSA_eat (at the Art Gallery of South Australia) and Paloma Bar & Pantry.

“When I look back at some of the things I’ve done, I sometimes think, ‘well gee, that was actually quite risky’ but at the time I didn’t look at it like that.

But there are no further ventures on the horizon for now, he said, as he watched Liverpool manager Jürgen Klopp celebrate a 4-1 win over Chelsea that kept his Reds atop the English Premier League, days after announcing his retirement at season’s end.

“I just turned 60 so I’m starting to think about a few of those things …”

Ellis Butchers of McLaren Vale

The McLaren Vale region is home to some of South Australia’s most renowned restaurants and cellar doors. We pride ourselves in the fact that we provide a bespoke wholesale and retail butchering service to chefs and home cooks.

We work closely with some of SA’s top chefs to provide them with top quality proteins.We deliver to Adelaide and McLaren Vale region.

SERVICE AND LUXURY PROPEL MOUNT LOFTY HOUSE TO SUMMIT

The Macquarie Dictionary defines ‘lofty’ as meaning “exalted in rank, dignity, or character; elevated in style or sentiment”.

All of these terms are perfectly suited to the experience that awaits visitors at Mount Lofty House , awarded the Best Overall Hotel in SAAccommodation Division for 2023.

The venue was built by Arthur Hardy in 1852 and he enjoyed his accomplishments to opulent extremes – so much so that he had to sell the property 13 years later to pay the bills.

“Our original owners had fantastic lavish parties and really celebrated life and that’s why we wanted to continue that celebration of luxury,” said Rebekkah Ramsay, the property’s Hotel Manager.

However, staff celebrations of the award were a little less Gatsby than Arthur Hardy’s – a glass of the estate’s own sparkling wine, rather than the 1997 Philipponnat that its three-hat decorated Hardy’s Verandah Restaurant offers guests for $2950 a bottle.

“In South Australia there are amazing establishments so we were really honoured to achieve this award'

“It’s really fantastic to share those moments with them and recognise what they do and the passion they have for this industry.”

establishments here in South Australia. So we were really honoured to achieve that award.

“We weren’t expecting it on the night. We don’t take it lightly. It’s something we were really excited to achieve.

“It’s really fantastic to share those moments with the team and recognise what they do and the passion they have for this industry.”

TRADITIONS

‘Celebrating a tradition of luxury’ remains the property’s mantra, although it remains highly doubtful

the original owner was ever as attentive to his guests as today’s hosts.

It is that attention which has, in no small way, propelled the estate to its lofty standing.

“First and foremost, we are here for our guests and the experiences they have. So the awards are just a reflection on the team and how hard they work to provide those amazing magical memories for our guests,” she said.

“When any guest comes onto our estate, we really want to welcome them into our home.

“They receive a glass of sparkling as soon as they come in and it sets the tone for their celebration.

“It’s all about building those relationships with guests, from the time they make their booking to their time of arrival, when they leave and all of those touchpoints throughout.

“And it’s the number one thing that our guests tell us after their stay or when they write on reviews.

“They highlight the service that we provide and the staff we have here. We wouldn’t be successful as a property -

COMING SOON

THE NEW KING OF THE JUNGLE

if we didn’t have our passionate staff. All the credit is to them.

“It’s the magic sauce of our formula.”

The attention to guests can be quantified as well as qualified.

With 160 staff members and only 44 house keys, Mount Lofty boasts nearly four staff per guest room.

“We have built the brand on delivering exceptional, remarkable service and experiences for our guests.

“That means providing more people for our guests.

“And we encourage staff to be their genuine, lovely self. You still have to provide the utmost highest standard of your food and beverage obviously, but it’s about being genuine with guests.

“We realise for many guests Mount Lofty House is a special bucket list experience to celebrate a birthday or anniversary and always try our upmost to deliver the best experience.

“For me, when I hear wonderful feedback on departure from our guests, it makes it so worth it. It’s beautiful, you can’t get anything better.

HOWLER HEAD & COLA RTD.

EMPLOYEE EXCELLENCE

In terms of attentiveness to the needs of guests, Christopher Speck stands as Mount Lofty’s beacon.

The estate’s Guest Relations Manager received the Employee Excellence in Service award for a second time in 2023.

“His sole focus is just to ensure that every single guest has the best experience here,” Rebekkah said.

“He goes above and beyond for all of his guests. “He will make time for them, sit down with them, go through why they are here, how he can best tailor their experiences.

“He has many local contacts to ensure wherever our guests visit they are really well looked after. many contacts in the industry, so that he can ensure wherever they go, they are really well looked after.

“His care factor and passion for his guests is extraordinary. I’ve never seen it before and we’re very lucky to have him here as a part of our team.”

Chris weaves the past with the present to the enchantment of his guests during the daily history tour of the estate.

“They walk through the property for about an hour, and then most of them will have drinks together,” Rebekkah said.

“It’s really lovely.”

SEQUOIA LODGE

Also rewarded was the estate’s breathtaking 14-suite Sequoia Lodge  in the Luxury Accommodation category.

Completed in 2021, the gated and extremely private rooms offer majestic views of the Piccadilly Valley below. The experience takes willing guests on a journey of discovery as far as they wish to travel.

“You’ve got your hot pools, your morning sunrise yoga on the escarpment, nature walks through Cleland, food and wine meet-the-maker and cheese master classes.

“There are experiences of South Australia on offer you never knew existed.

“Our property is only 15 minutes from the CBD and just 25 minutes from the airport but once you get here you feel like you’ve travelled a lot further.”

Deciding where in the estate to stay is too much for many visitors, who often opt for the best of both worlds.

“They feel completely secluded as soon as they go through those gates at Sequoia.”

“We have a lot of guests who will come and stay at both properties when they come here.

“They like a little bit of the history of the old English manor and then they go to Sequoia has natural light and wonderful experiences natural light and bright experiences.

“They feel completely secluded as soon as they go through those gates at Sequoia.”

STAR ATTRACTION

That privacy has attracted some of the world’s biggest names to the property – including recent arrivals Novak Djokovic and Sir Paul McCartney.

“I had the pleasure of looking after Paul McCartney for his stay,” Rebekkah said.

“We had all the band staying at Mount Lofty House as

well, so it was a real highlight for us as an estate and the team as well.

“When he walked around and waved to all the team members and said hello, it made everyone’s day.

“He loves his privacy and that’s something that he said was fantastic.

“It was the first leg of his Australian tour so he was still getting over jet lag. But we took him out and found a whole field of kangaroos which he really wanted to see and be up close and personal with.”

Alas, the requirement for absolute professionalism at all times precluded Rebekkah and any of her staff from asking for a selfie with the former Beatle.

But like everyone who stays at Mount Lofty House, the memory will linger.

Hostplus remains steadfast amid market challenges in 2023

In 2023, share markets went through some ups and downs, primarily due to inflation. The positive news arrived in November and December as inflation rates started to decrease, resulting in favourable gains.

Hostplus’ pre-mixed investment options delivered positive returns for members in 2023. Our Balanced MySuper option where most of our members invest, returned a healthy 8.46%1 for the 12 month period to 31 December 2023.

What’s more, Hostplus’ Balanced option is the number one ranked balanced option in Australia over 10 and 20 years to 31 December 2023, according to SuperRatings.2

Every single day, we have our members’ best financial interests at heart. That means investing members’

money responsibly with the aim of achieving long-term growth and strong returns. These great results over the long-term show that our investment strategy is working hard for Hostplus members.

See how we invest and strive to help our members build a future full of positivity. Find out more about what makes our strategy tick: hostplus/how we invest.

Endnotes

1 Source: Hostplus data as at 31 December 2023. Past performance is not a reliable indicator of future performance and should never be the sole factor considered when selecting a superannuation fund.

2 Hostplus’ Balanced option is ranked number one over 10 and 20 years. Source: SuperRatings Accumulation Fund Crediting Rate Survey – SR50 Balanced (60-76) Index, December 2023. Past performance is not a reliable indicator of future performance and should never be the sole factor considered when selecting a superannuation fund.

ACCOUNTANCY SERVICES

Bentleys SA 8372 7900

Perks Accountants & Wealth Advisers

08 8273 9300

Winnall & Co. 8379 3159

ARCHITECTS & INTERIOR DESIGNERS

Mister Lincoln 0402 777 326

Studio Nine Architects 8132 3999

ART & FRAMING

Art Images Gallery 8363 0806

ATMS

Banktech 0408 462 321

Cashzone 1300 305 600

Next Payments 1300 659 918

AUDIO VISUAL

Big Screen Video 1300 244 727

Novatech Creative Event Technology 8352 0300

BACKGROUND MUSIC

Foxtel Music 1300 148 729

Moov Music 1300 139 913

Zoo Business Media 07 5587 7222

BANKING & FINANCE

Bank SA 0403 603 018

Perks Accountants & Wealth Advisers

08 8273 9300

BEVERAGE GASES

BOC Limited 0424 647 568

Supagas 8252 7472

BEVERAGES

Accolade Wines 8392 2238

Australian Liquor Marketers 8405 7744

Big Shed Brewing Concern 8240 5037

Billsons (03) 57281304

Campari Group 02 9478 2727

Carlton & United Breweries 13 BEER (13 2337)

Coca-Cola Europacific Partners 8416 9547

Coopers Brewery 8440 1800

CUB Premium Beverages 8416 7819

Diageo Australia 0401 120 872

Empire Liquor 8371 0088

Lion 8354 8888

Liquor Marketing Group 8416 7575

Oatley Fine Wine Merchants 1800 628 539

Options Craft Liquor Merchants 8346 9111

Pernod Ricard Australia 8208 2400

Samuel Smith & Son 8112 4200

Treasury Wine Estates 8301 5400

BOOKKEEPING

Perks Accountants & Wealth Advisers

08 8273 9300

Winnall & Co. 8379 3159

CASH HANDLING / TERMINALS

Banktech 0408 462 321

BK Electronics 0431 509 409

Cardtronics 03 9574 4878

Coms Systems 0408 462 321

Consillion 1800 500 994

GBay/Aruze Gaming 0424 700 888

Next Payments 1300 659 918

CLEANING & HYGIENE SUPPLIES

Bunnings Group 0435 630 660

Bunzl 08 8245 6222

CLEANING COMPANIES

A Cleaner World 0426 887 364

Alsco 8346 1391

COFFEE SUPPLIERS

Grinders Coffee 1300 476 377

COMPUTER & IT SERVICES

Boylen 8233 9433

Compnow 8133 8000

DEFIBRILLATORS

AED Authority 03 8710 8666

Alsco 8346 1391

St John 1300 78 5646

ENERGY & SOLAR SOLUTIONS

Class A Energy Solutions 8391 4853

Power Maintenance Group 1300 700 500

Trans Tasman Energy 1300 118 834

EQUIPMENT/SUPPLIES/HARDWARE

Bunnings Group 0435 630 660

Bunzl 08 8245 6222

FACIAL RECOGNITION TECHNOLOGY

COMS Systems 1800 324 918

Vix Vision 0400 310 326

FINANCIAL PLANNING

Perks Accountants & Wealth Advisers

08 8273 9300

Winnall & Co. 8379 3159

FIRST AID

Alsco 8346 1391

St John 1300 360 455

FOOD SAFETY

Think ST Solutions 0422 285 720

FOOD SERVICES

Bidfood 0427 099 558

Galipo Foods 8168 2000

PFD Foodservice 8114 2300

Thomas Foods 8162 8400

FURNISHINGS

Concept Collections 1300 269 800

Mister Lincoln 0402 777 326

GAMBLING SERVICES

GFR Pro 0408 186 540

SA Lotteries 132 315

UBET 8354 7300

GAMING ANALYSIS

Independant Gaming Analysis 8376 6966

Winnall & Co 8379 3159

GAMING FLOAT RECONCILIATION

GBay/Aruze Gaming 0424 700 888

GFR Pro 0408 186 540

GAMING LOYALTY

Bluize 1300 557 587

GAMING MACHINE SERVICES

Ainsworth Game Technology 0409 171 616

Aristocrat Technologies Australia 8273 9900

Coms Systems 0409 283 066

GBay/Aruze Gaming 0424 700 888

IGT 8231 8430

Independant Gaming Analysis 8376 6966

Konami Australia Pty Ltd 0409 047 899

MAX 8275 9700

Light & Wonder 0400 002 229

Statewide Gaming 0448 076 144

GIFT CARDS

The Card Network 1300 375 346

HEALTH INSURANCE

Bupa 1300 662 074 (#2146982)

HOTEL BROKERS

JLL 8233 8890

Langfords Hotel Brokers 0410 605 224

McGees Property Hotel Brokers 8414 7800

HOTEL MANAGEMENT

H&L Australia Pty Ltd 1800 778 340

HOTEL MARKETING

Digital Marketing AOK 1300 658 543

INFORMATION SYSTEMS/SITE PREP

Max Systems 8275 9700

INSURANCE

Aon Risk Solutions 8301 1111

KITCHEN & BAR EQUIPMENT

Bunnings Group 0435 630 660

Bunzl 08 8245 6222

Stoddart Food Service Equipment 0468 923 320

LOTTERIES

SA Lotteries 13 18 68

LEGAL SERVICES

Eckermann Lawyers 8235 3990

Piper Alderman Lawyers 8205 3318

Ryan & Co Solicitors 0421 595 815

Wallmans Lawyers 8235 3018

LINEN & UNIFORM SERVICES

Alsco 1300 659 892

ORTC Clothing Co 0422 515 213

Alsco 8346 1391

MEDIA

FIVEaa 8419 1395

Foxtel 1300 138 898

Solstice Media 8224 1600

MIGRATION

Migration Solutions 8210 9800

ONHOLD/MESSAGING

1800 ON HOLD 8125 9370

PAYROLL & HR RESOURCES

Perks Accountants & Wealth Advisers

08 8273 9300

Tanda 1300 859 117

Winnall & Co. 8379 3159

POS SYSTEMS

Bepoz 1300 023 769

Bluize 1300 557 587

H&L Australia Pty Ltd 1800 778 340

PROPERTY VALUATIONS

JLL 8233 8890 Knight Frank Valuations & Advisory 8233 5222

RETAIL LIQUOR MARKETING

Liquor Marketing Group 8416 7575

SIGNAGE & PROMOTIONAL ITEMS

The Banner Crew 8240 0242

SPORTS & ENTERTAINMENT MEDIA

Foxtel 1300 790 182

STAFF TRAINING & RECRUITMENT

Adelaide Institute of Hospitality 8338 1492

Alliance College 1300 665 065

The Kingsmen 0410 416 655

Maxima 8340 7766

Perks Accountants & Wealth Advisers

08 8273 9300

St John 1300 360 455

SUPERANNUATION

HostPlus 0418 327 607

WEBSITES

Boylen 8233 9433

GAMING CARE

GAMING CARE works with all South Australian Hotels with gaming machines to reduce the harm caused by problem gambling.

 Providing the hotel industry with the capacity to respond to community concerns related to the harm associated with gambling by contributing to early intervention and support for problem gamblers and their families.

 Minimising the harm caused by problem gambling behaviour by fostering a compliant and proactive industry that works with regulators, gambling help services and gaming patrons to minimise harm caused by gambling.

 Assisting licensees and hotel staff with their compliance obligations, and supporting venue staff through education and training regarding the recognition of problem gambling indicators and assisting in accurately documenting patron behaviour.

 Providing licensees and hotel staff with the confidence and skills required to engage directly with patrons who are showing indicators of potential problem gambling, enabling them to intervene early and refer the patron to a gambling help service, or other support options if required.

Contact your local Gaming Care Officer, or our Office, for information on how Gaming Care can assist your venue.

For any assistance or support please contact your local Gaming Care Officer, or our office for information on how Gaming Care can assist your venue.

Ainsworth Game Technology

Australian Liquor Marketers

BankSA

Big Screen Video

Bluize

Boylen

Campari Group

Digital Marketing AOK

Empire Liquor

Foxtel

GFR Pro

Konami

Oatley Fine Wine Merchants

Options Craft Liquor Merchants

Samuel Smith & Son

Stoddart Food Equipment

Tanda

Adelaide Institute of Hospitality

Consillion Alsco

Banktech

Bentleys Accountants

Billsons

Big

BK

Bunnings Group

Bunzl

Cashzone

Class

Concept Collections

Eckermann Lawyers

GBay/Aruze

Independant Gaming Analysis

Langfords Hotel Brokers

McGees

Solstice Media

Statewide Gaming

St John

Studio Nine Architects

Supagas

The Banner Crew

The Kingsmen

Trans

Piper

Wallmans Lawyers

Winnall

OFFICE HOLDERS

CONTACT

OFFICE

Level 4, 60 Hindmarsh

Square, Adelaide SA 5000

POSTAL

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P (08) 8232 4525

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E information@ahasa.asn.au W www.ahasa.asn.au

EXECUTIVE COUNCIL

DAVID BASHEER President

MATTHEW BINNS Vice President

LUKE DONALDSON Deputy Vice President

COUNCIL

BRAD BARREAU

ANDREW BULLOCK

SIMONE DOUGLAS

TREVOR EVANS

JASON FAHEY

TRENT FAHEY

SAM M c INNES Secretary Treasurer

MATTHEW BRIEN Executive Council

ANNA HURLEY Executive Council

COREY FARMER

ELISE FASSINA

JAMES FRANZON

TONY FRANZON

JOHN GIANNITTO

TOM HANNAH

ANDREW KEMP Executive Council

MATT ROGERS Executive Council

PETER JOHNSON

JASON KELLY GUY MATTHEWS

KAREN MILESI

ANDREW PLUSH

DARREN STEELE

Views expressed in Hotel SA are not necessarily those of the AHA|SA or the publisher and neither can accept, and therefore disclaims any liability, to any party for loss or damage caused by errors or omissions resulting from negligence, accident or any other cause. We do not endorse any advertising materials, services offered within advertisements or products, special offers or goods promoted therein.

PUBLISHER

3/288 Glen Osmond Road, Fullarton SA 5063 P (08) 8233 9433 W www.boylen.com.au

TIM BOYLEN Managing Director tboylen@boylen.com.au

ADMINISTRATION

ANNA MOELLER CEO

NATARSHA STEVENSON Chief of Staff

ALISA WENZEL

Financial Controller

OWEN WEBB

Workplace Relations, Liquor Licensing & Gaming

GARY COPPOLA Legal and Advocacy

SCOTT VAUGHAN Membership & Business Services

KATHERINE TAYLOR

Accommodation Australia (SA) and Tourism Communications

JAMIE RICHARDSON Advertising sales@boylen.com.au

LUCY RANDALL Events & Partnerships

DIDIER VOLLERIN Liquor & Gaming

LIZ TURLEY Training Coordinator

BELINDA RICHARD Executive Assistant

SARAH LEGOE Senior Advisor –Workplace Relations Liquor Licensing & Gaming

PATRYCJA WHIPP Studio Manager/Graphic Designer

HENRY RIVIERA Graphic Designer