Hotel SA April 2023

BROMPTON GOES LOCAL GASTROPUB

+ New CEO: Anna Moeller + Food Law Shock

New CEO Announcement

Regional Meetings

The AHA|SA held two fantastic meetings in March, at the Berri Hotel and The Henty.

Brompton Hotel

This month’s feature hotel - the local pub that’s a gastronomic hit.

Check-in

Award Winning Hotels

We’ll take a closer look at the anatomy of a winning hotel. Key factors that impress industry judges.

Workplace Relations

A new food safety standard in the Australia New Zealand Food Standards Code has been developed.

NEW CEO

From the President

DAVID BASHEER

Throughout February and March, the AHA|SA executive council, in conjunction with external recruiter Sullivan Consulting, has been involved in a significant search for our next CEO.

We received 84 quality applicants, not just from South Australia, but also interstate and overseas. Following an exhaustive process, it was the view of our executive, supported by the recruiter, that the best person for the job was sitting in the office next to Ian Horne.

Anna Moeller was appointed after a three-step recruitment process and

her appointment was ratified by the AHA State Council on April 4.

Anna is a qualified lawyer with an impressive track record in senior management roles, including over three years as the AHA|SA’s Deputy CEO, as well as leadership roles at Bendigo Bank, Motor Trade Association of SA/NT and in the local government sector.

She has proven to be an outstanding and highly respected member of AHA|SA team, providing our membership with significant leadership across liquor, gaming and harm minimisation, as well as

industrial and Government relations. After our 10-week search that saw applications from a wide variety of industries and skilled backgrounds, Anna emerged as the standout candidate.

She will bring her unique leadership style to the role whilst preserving the values that have made the AHA|SA such a pivotal component of not just the tourism and hospitality sector in South Australia, but the business community in this State.

Incoming AHA|SA CEO, Anna Moeller

“...the first female CEO to undertake the role in the organisation’s 153-year history, with women currently making up 62 per cent of the hotel industry workforce.”

The AHA|SA commenced in 1871, with Anna to become the first female CEO to undertake the role in the organisation’s 153-year history, with women currently making up 62 per cent of the hotel industry workforce.

Having been heavily involved in all key industry discussions both here in South Australia and nationally, Anna will hit the ground running. She joined the Association only a few months prior to the COVID-19 outbreak. She steered our Association’s response with the police, health and government. As a result, Anna was able to quicky develop a rapport with many of our members and that has continued to grow over her period of time with us.

In more recent months, she has spearheaded our strategies around liquor licensing and gaming, particularly in light of the issues being circulated in NSW and Tasmania. Indeed, Anna has spent considerable time with both the AHA in NSW and Tasmania assisting our colleagues there in their responses to proposed government intervention. Given we have the most stringent harm minimisation measures in the country, it is hardly surprising

interstate looks to us for assistance in these regards!

A hallmark of Anna’s style is her absolute passion for the industry and all who participate in it. As CEO, she will hit the ground running and has the opportunity to stamp her mark across all aspects of AHA life. We look forward to her growing the outstanding legacy that Ian Horne leaves.

MORE RED TAPE

Every new Government comes to power with the bold intention of reducing red tape. And every new Government then proceeds to increase the burden on our small and family businesses.

Regulation - and the red tape that accompanies it - is strangling us. Releasing these shackles will improve confidence at zero cost to Government.

The growth of regulation and compliance in our industry remains a constant and exhausting battle. Hotel operators are frustrated and overwhelmed by the uncoordinated approach taken by too many local, state and federal agencies, none of whom seem capable of even speaking to each other.

Many policies have left us not only bewildered but resulted in us having to pay the cost of mopping up unintended consequences.

The latest instalment in this saga came late last year when the Federal Government introduced new food safety regulations, under the seemingly innocuous name of ‘New Food Safety- Standard 3.2.2A (Food Safety Management Tools). The bureaucracy must love this stuff. Our members now have an added burden to already existing compliance obligations around the serving of food. This means we must ensure all relevant staff who handle food are provided with additional food handler safety training.

All of our members are now required to have a food safety supervisor on duty. They must be certified with a qualification from a registered training organisation. This qualification must be updated every five years, and like the responsible person legislation, venues will require multiple trained staff members within their roster.

Finally, venues must show food safety inspectors they have adequate provisions around their processes and procedures.

Watch Video 

Whilst this provision is more understandable, it requires more compliance and red tape, as we must maintain written records to be kept for three months that outline our activities.

But where is the evidence that any of this is required? We have incredibly high standards of food safety in our pubs and hotels. There is a 12-month transitional period to allow venues to comply with the new burden.

Will you need a food safety supervisor just to cut a lemon for a G&T?

Already there is confusion in the marketplace. We all have experienced inconsistencies in the way local council food inspectors interpret regulations and requirements. Not just from council to council, but from inspector to inspector.

Health inspectors from at least two councils we are aware of believe even a staff member cutting lemons behind the bar or making a toasted cheese sandwich would be captured by this onerous burden. Hopefully your venue doesn’t sell

too many gin and tonics after midnight, because that means you will need to pay for a food safety supervisor after 1am to ensure the lemon safely makes it into the tumbler.

SA Health have conceded these new rules will be costly for business operators. That’s comforting.

The AHA|SA website already has a food handling package and we have engaged a consultant to ensure members have the most up to date and accurate information available. Red tape. It continues to swamp us. For some in Government the cost and burden it brings is of no consequence. We invite those in that privileged position to walk a mile in our shoes.

PUBS WITH HEARTH

Pubs with Heart, through IGC, has made two significant grants recently.

• Breakthrough Foundation: We have allocated $100000 over two years to the Breakthrough Foundation to conduct mental health first aid training for Hotel and club employees throughout the State. We all understand the growing nature of this community

issue, but post COVID-19, it has become acute for our Industry.

• There are short courses and a more extensive two day mental health first aid course available, and anyone interested in involving staff members are encouraged to contact Katherine Taylor in our office.

• Autism SA: We have also invested heavily in a co-partnership with Autism SA to provide an Autism Officer to help assist and educate our venues in providing safe spaces for autistic members of the community and their families. This is a key focus of the current State Government and we are delighted to be involved.

Part of the fees payable to IGC on gaming machines goes into this fund that has now donated almost $20million to charity, community and sporting organisations since 1994.

David Basheer, AHA|SA President

“All of our members are now required to have a food safety supervisor on duty. They must be certified with a qualification from a registered training organisation.”

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WHAT A BOUNCE BACK!

From the General Manager

IAN HORNE

South Australia’s tourism sector has hit another record – not only returning to its pre-COVID-19 pandemic value but exceeding it to reach the state’s highest-ever 12-month tourism spend.

New data released by Tourism Research Australia shows visitor expenditure in South Australia in the 12 months to December 2022 hit $8.3 billion – a new all-time record for the state.

The new record high visitor spend means the value of tourism in South Australia has surpassed its preCOVID-19 high of $8.1 billion – something not forecast to happen until December 2023.

The milestone comes as tourism and hospitality operators across the state recover from the Easter long weekend holiday surge, with data from the South Australian Tourism Commission showing an estimated $173 million was spent by visitors over those next four days. New data shows:

• In the last six months (July to December 2022), the value of tourism in South Australia has grown from $6.2 billion to $8.3 billion – the sharpest increase over any six month period on record.

• With Australia’s borders open for 10 months of 2022, international tourism has seen strong growth. International expenditure in the last quarter (October to December 2022) grew from $307 to $519 million, well above the recovery forecast of $314 million.

• Interstate tourism reached a record high of $3.2 billion spent in 2022. This is up $581 million on the previous record of $2.7 billion spent by interstate overnight visitors in 2019.

• Intrastate tourism reached a record high $2.8 billion spent in 2022. This is up $250 million on the $2.6 billion spent by interstate overnight visitors in 2019. Thanks to South Australia’s world-class offerings, our incredible city and diverse regions, our spectacular calendar of events, and the recovery of our airline and cruise sectors, South Australia is again a destination of choice for visitors – and our visitor economy is reaping the rewards.

Of course, immediately post Easter long weekend is the inaugural AFL ‘Gather Round’ with nearly 200,000 tickets sold of which more than 25% were purchased by interstate fans, followed by:

• Australian premier of global sensation LIV Golf (21-23 April)

• Tasting Australia (28 April-7 May)

• Ampol State of Origin 2023 (31 May)

• Australian-exclusive exhibition of Frida & Diego: Love & Revolution at the Art Gallery of South Australia. (24 June – 17 September)

• Five games of the FIFA Women’s World Cup Australia & New Zealand 2023 at the redeveloped Hindmarsh Stadium (24 July - 8 August)

• Illuminate Adelaide

• VALO Adelaide 500 featuring Robbie Williams (23-26 November)

Congratulations to the South Australian Government on their significant investment in a calendar of events not seen before.

WELCOME TO NEW AHA | SA CEO

As members are aware, the Association has appointed Anna Moeller as my replacement as CEO from 10 July this year. See President’s Column 

Anna was the star candidate following a rigorous process to identify the best person.

That outcome would come as no surprise to people who know Anna, and are familiar with her background. Her resume is impressive, by any measure, her capacity and drive remarkable and her empathy with this industry and its operators genuine.

Anna is no stranger to AHA|SA members with her presentation at member regional meetings, zoom briefings during COVID-19 and in the media.

Members can feel very comfortable that in these increasingly turbulent times the appointment of Anna as CEO means we have secured a talented, experienced and dynamic leader for the future years.

wildturkeybourbon.com

Ian Horne, AHA|SA General Manager

Watch Video 

“Congratulations to the South Australian Government on their significant investment in a calendar of events not seen before.”

REGIONAL MEETINGS

The AHA|SA held two fantastic meetings in March. Thank you to Jeremy and the team at the Berri Hotel  for a great meeting and lunch on the 21st March, and to the Kosch family and their wonderful team for hosting the South East regional at The Henty  on the 28th March. We appreciate all the support from our members and our wonderful corporate partners.

BROMPTON HOTEL

The Local Pub That’s a Gastronomic Hit

BY LUCY BREWER

It can be difficult to marry tradition with modernity. To redefine boundaries when a legacy is strong.

Yet that’s exactly what the heritagelisted Brompton Hotel  has achieved.

Tucked away in First Street, Brompton, the pub was acquired by the Duxton Pubs Group, and reopened in November 2022 after a year-long renovation.

Food was a major focus, with a new menu developed by a Michelin-trained chef and gaming making way for more bar/meals space.

“We wanted it to be a dining-led destination,” said Joshua Hillary, Director of Operations for the BSGM Group, the management arm of Duxton Pubs.

Joshua’s has a rich background in restaurants and after connecting with Sydney chef, Andrew Wandless, ideas for the revamped Brompton Hotel flowed freely. Enticing him to Adelaide was a major coup.

“He had a really impressive CV,” said Joshua of Andrew, who previously worked at Michelin-awarded restaurants in London, including The Ledbury and Hibiscus, and more recently, at Una Mas, a tapas bar in Coogee Pavilion.

“We just kept chatting and conceptualising and this is the result.”

Other members of the renovation team included Sarah Matthews, Creative Director of the BSGM Group, and interior designer, Georgie Fried. Joshua said it was a collaborative process, and the team worked closely with Andrew, who was instrumental in the design of his kitchen.

“We took out the gaming machines that occupied a

reasonable chunk of the footprint on the bar side of things,” said Joshua.

“We felt that to be a good local, you need to have a more expansive bar space for people… we were really keen to reclaim and extend the bar.

“It was about keeping the renovation modern but in a respectful way to the heritage of the building.

“It’s a beautiful old bluestone building.

“The bones of the building were there, it was just about highlighting them and freshening up.”

The team put a pool table in the bar, which according to Joshua isn’t something hotels often do these days, as it takes up seating space. For the Brompton, the pool table is about encouraging people to stick around, have a chat and enjoy the space.

When it first reopened, the Brompton made headlines as the pub without a schnitzel. It garnered good media and the pub was unapologetic about its stance, which has led to rave reviews about the menu and the quality of the food.

‘“He had a really impressive CV,” said Joshua of Andrew, who previously worked at Michelin-awarded restaurants in London...’

Joshua said the aim of the menu is to redefine the boundaries around what a hotel is, and the food it can offer.

“We wanted to have the dining room deliver an experience that you wouldn’t traditionally find inside a hotel,” he said.

The current restaurant menu includes dishes such as:

• garlic butter chicken Kyiv with cabbage slaw and lyonnaise potatoes

• gnocchi with basil and walnut pesto

• seared ocean trout with confit fennel and mussel escabeche.

The bar menu is where patrons can find more classic pub dishes, such as grilled squid, a beef burger, and fried chicken tenders, as well as the likes of Spencer Gulf king prawn rolls and blue swimmer crab linguine.

WINE AND COCKTAILS

Upon reopening six months ago, the Brompton had separate wine lists for the bar and restaurant, but after a few weeks, the lists were merged due to customer demand.

The wine list was designed by the highly respected Pablo Theodoros, who manages wine procurement for the Duxton Pubs Group.

“We binned the bar list and expanded the restaurant list across both spaces,” said Joshua.

“We changed up the by the glass offering to be a little bit more substantial in the dining room, and then included a broad section of the classics.”

Cocktails are also a focus at the Brompton—there’s a rotating list that speaks once again to pushing the boundaries of what to expect at a hotel.

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“There’s no reason why you shouldn’t be able to get an amazing gin martini, as well as a really great pint of beer,” said Joshua.

“There aren’t a lot of venues that get that balance right, so it was a priority for us to have that really rounded offering.”

When it came to spirits, local was the focus, and the Brompton’s first pour range is from Adelaide Hills Distillery. The beer offering also celebrates local, particularly the breweries in the western suburbs.

“The western suburbs have such a strong craft beer portfolio, and we wanted to give a nod to each of those breweries,” said Joshua.

“Rather than having five IPAs from five different breweries, it was more about finding who did what best, and then letting that be a highlight on the list.”

Patrons can find beers from the likes of Shapeshifter, Bowden Brewing, and Little Bang (which is in the east but was acquired by the Duxton Group last year). There are also pub favourites like Coopers, and other more mainstream brands.

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The Brompton has always been popular with locals in the western suburbs, and Joshua said nothing has changed.

“We were really passionate about making it a good local watering hole,” he said.

“In our branding work, we went back to the history of the area, and there are a lot of nods to the brick making and the clay.”

The suburb of Brompton is actually named after the 143-year-old pub.

Today, you will see a good mix of locals who head in three or four times a week, and the restaurant is drawing people from all over Adelaide for lunch and dinner.

But the Brompton isn’t finished yet.

“The event spaces that are upstairs are due to get a little bit of a refresh and bit of love,” said Joshua.

“There’s also a large, vacuous foyer… we’ve got a plan to reactive that space as well.

“We’re passionate about being led by the community and what they want to see, so we’ve been keeping close to our regulars and making sure we’re quick on our feet to adapt to what they’re wanting us to adapt to.”

“We’re passionate about being led by the community and what they want to see...”

New Tourism Boss Searching for Ties That Bind SA

BY DION HAYMAN

New South Australian Tourism Commission CEO Emma Terry is penning the next chapter of her own story - as well as searching for the catchcry she says will sell her adopted state at home and abroad. It’s a unique banner that will be meticulously crafted after talking to a wide range of South Australians from all over the state including tourism and hospitality stakeholders.

Born and bred in Hobart, Terry landed in the SATC hot seat after nearly six years as Chief Marketing Officer of Tourism Tasmania.

She had just a few weeks to acclimatise to her new role before Mad March hit top gear.

“I was very fortunate to arrive in January and get the chance to settle the family in over the summer break, before the South Australian events calendar really kicked in,” she said. “Since then, it’s been the Santos

Tour Down Under, the Adelaide Fringe, the Adelaide Festival, WOMADelaide and plenty of planning for the rest of the year.”

That planning included visits to the regions including her maiden trip to the flood-hit Riverland and Murray River, Lakes & Coorong regions in her first first four days of her new role.

South Australians are being invited to “Rise up for our River” with the incentive of a voucher program and $4.6 million marketing campaign to help fast track its recovery.

She’s spoken with a number of publicans and hoteliers not just affected by the floods but from right across the state, all hoping the recent upcurve in activity is maintained.

“Most of the discussions have been around driving continued growth and looking at how we see the regions in terms of our ongoing

strategy. Absolutely the regions have been playing a really important role in the South Australian visitor economy, and will continue to do so,” Terry said.

“We’ve put focus on working to identify the collective themes across the state, and asking how do we continue to bring those regional experiences into the broader marketing program?”

City operators have already benefitted from the busy start to the year with record high occupancies recorded.

“It’s an incredible result that Adelaide hotels have scored a record ahead of Gather Round, with latest forward booking data showing there are more hotel rooms booked over the Friday and Saturday than any other weekend before.

“Off the back of strong forward bookings, it is expected revenue over the Gather Round weekend will be at an all time high,” she said.

Golf fans are salivating at the chance to see some of the world’s best in action when Grange hosts Australia’s first LIV Golf tournament the following week.

Illuminate Adelaide will return in winter, having generated $44.8 million in economic activity last year.

Art lovers can look forward to the exclusive Frida & Diego: Love and Revolution at the Adelaide Art Gallery while Hindmarsh Stadium will host five matches of the FIFA Women’s World Cup between July 24 and August 8.

But Terry talks the big picture and is anything but short-sighted.

“We want to look at ‘what does the event program look like beyond the next six months’.

And selling South Australia is everyone’s job according to Terry who takes a holistic approach to the task.

South Australian Tourism Commission CEO Emma Terry

“The positioning of South Australia domestically and internationallywhat is our brand what do we stand for?,” she asks.

It’s a question and undertaking that commenced prior to her arrival in Adelaide but one with which she is closely aligned and invested in, having developed and promoted a similar message for Tasmania.

“It’s coming up with a brand platform, a legacy platform, a long-term platform to build the South Australian brand off.

“It’s the story of our state.

“When South Australians are at their best what does that look like?

“It’s very much a story, it’s about the essence and psyche of this place and that’s what connects everything.”

Terry has no pre-conceived ideas about how or where to find the common thread that binds South Australia and makes it unique.

“From my experience in Tasmania, it worked successfully there.

“What I’d like to see here in South Australia is a brand for all of the state, but not a brand in the way maybe people have been thinking of.

“We’ve got nature, we’ve got wildlife, we’re a boutique city but it’s much more around the South Australian story and what connects everyone, whether you’re in Coober Pedy, Mount Gambier or down in Yorketown.

“What is the story that forged South Australia and therefore how do we connect and how do all of our different experiences collectively make sense together and hold a particular position in people’s mind?”

Rather than the state’s capital and regions all competing for the tourist dollar, Terry envisages them working together for the benefit of each other.

“How do you get everyone singing from the same hymn sheet so you’ve

got a much louder collective voice when you’re all in tune together?

“That’s really important and I don’t think SA’s quite there yet from my observation so that’s a fantastic opportunity for everyone across the state, across tourism and hospitality.”

Confused as to how that might equate to a few more pints or an extra room booked at the local hotel?

Terry’s ability to unite tourism in the Apple Isle, a state notorious for its north-south rivalries, speaks volumes.

“It’s what Tasmania did differently. There is a clear understanding from industry, driven from the hotel and hospitality industry as well, around what Tasmania stands for, what the Tasmania experience looks like and everyone’s role in delivering that.

“The Tasmanian brand is the quiet pursuit of the extraordinary, it was off this platform that the destination brand Come Down for Air was built from.

“The brand is based off the Tasmanian truth that for a long time we were told we couldn’t achieve things and we believed it – that is no longer the case. Tasmanians work hard, follow their obsession, support one another and protect what makes Tasmania special.

“Tasmanians are not loud and flashy and instead they let the toil of their work speak for itself. Come Down for Air embodies this brand truth, translating it to the visitor experience.”

Terry’s conviction in her plan comes from knowing she faces similar challenges in South Australia to those she encountered in Tasmania - both states well accustomed to their underdog status.

“I think smaller states are challenger brands just by the nature that other states are bigger and have a natural advantage through their scale.

“But I think that gives us licence to do our thing, follow our own pathway and find ways to punch above our weight.”

When the state’s identity is defined, the rest she says will fall into place. All-important conventions and conferences, the lifeblood of so many CBD hotels, and the state’s strong record of hosting major events, are all key pillars for future growth.

“Business events are important to our state, worth more than $2.5 billion, and from what I’ve heard so far, 2023 could be a record year for the sector.

“We know they are important for many reasons – in particular because business visitors spend on average over three times more than those travelling for leisure.

“So more business events means a greater spend in our economy and more money in the back pockets of local businesses.”

The SATC has secured the Australasian Hotel Industry Conference and Exhibition (AHICE) in May for a third year in a row, bringing more than 1200 delegates from over 40 countries.

Ensuring South Australia remains a destination of choice, for major events, leisure travel and conferences, is the next challenge.

“Once you have a really clear understanding of your position and who you are, those type of opportunities fall out more easily because they are grounded in the place and built from that truth.”

So what might South Australia’s new brand platform look or sound like?

Terry wouldn’t be drawn.

“I’m keen to get out and talk to people in the community and across different industries around the state to unearth that story.

“It will reveal itself.”

THE ANATOMY OF A WINNING HOTEL: KEY FACTORS THAT IMPRESS INDUSTRY JUDGES

As the hospitality industry continues to grow and evolve, it's becoming increasingly important for hotels to stand out from the competition.

One way to achieve that is by winning – and then marketing – industry awards such as the AHA|SA Awards For Excellence.

But what exactly makes a hotel a winner in the eyes of judges? What are the key factors that impress these industry experts?

In this article, we'll take a closer look at the anatomy of a winning hotel, exploring the different elements that judges consider when selecting the best in the business.

From exceptional customer service to innovative design and sustainability initiatives, we'll delve into the musthave components that set the best hotels apart from the rest.

KEY FACTORS THAT INDUSTRY JUDGES LOOK FOR IN A WINNING HOTEL

Standards

Award-winning hotels set the highest standard in their category – it’s as simple (and difficult) as that. Judges in previous years of the AHA|SA Awards have repeatedly referred to “high standards” in food and beverage, service and experience.

Leading edge

Another key to being selected as the best of the best, is to demonstrate what you are doing differently that sets you apart as a leader. This is innovation. Make sure you provide clear examples of how you are innovating to achieve new levels of excellence.

While they are important, modernisation goes well beyond technology and connectivity.

Design

For a range of categories, design is a key consideration. A hotel's design must create a unique and memorable atmosphere that sets it apart from the competition. In addition to aesthetics, functionality is also a key consideration. Judges first look for hotels that cover the basics, offering comfortable spaces that cater to the needs of their patrons. Fail at this level and it’s hard to win.

Service

Exceptional customer service is a hallmark of a winning hotel. Judges look for hotels that go above and beyond to exceed their guests' expectations, providing personalised and attentive service that makes them feel valued and appreciated.

To achieve this, winning hotels prioritise staff training and development, ensuring their employees are equipped with the skills and knowledge necessary to provide top-notch service. They also empower their staff to take initiative and make decisions that benefit the guest, rather than adhering 100% to a set of rigid rules and procedures.

The Moseley Bar & Kitchen

The Loxton Hotel

Another key factor in providing exceptional customer service is anticipating the needs of guests before they even ask. This means providing amenities and services that cater to guests' preferences and needs. That might be offering a variety of pillow options for a five-star hotel, or free shuttle buses for country regions where taxis are few and far between.

Sustainability

Finally, winning hotels recognise the importance of sustainability and environmental responsibility. They prioritise eco-friendly practices and initiatives that reduce their environmental impact. They promote sustainability, such as using energy-efficient lighting and appliances, reducing water consumption, and implementing recycling programs.

TIPS FOR APPLYING FOR INDUSTRY AWARDS AND IMPRESSING JUDGES

If you're a hotel owner or manager looking to win industry awards, there are several tips and strategies you can use to impress judges and stand out from the competition.

Answer the criteria

• Submissions must address the specific criteria as outlined for each category (i.e. a paragraph covering each section is ample). An example is available upon request. Make sure your answers are specific, relevant and powerful.

• Stick to the rules and guidelines. In the case of the AHA|SA, submissions must be A4 format over multiple pages. It is suggested a 4-6 page submission is sufficient. You are encouraged to include documents and evidence to support your information included in your submission, e.g. photos, videos.

Be as professional as possible

If writing isn’t your strength, get someone to check your submission, or help you to put it together. For example, staff or family members that have a way with words.

Eos by SkyCity

Focus on your unique selling points

One of the key things that judges look for in a winning hotel is what sets it apart from the competition. Focus on your hotel's unique selling points, whether it's your exceptional service, innovative design, or eco-friendly practices, and highlight them in your award application.

Provide evidence and examples

Be sure to provide concrete evidence and examples of how your hotel has excelled in the key areas that judges are looking for. This could include statistics, guest reviews, testimonials, awards, and other accolades that demonstrate your hotel's excellence.

Make sure your photos and videos are the best they can be

Photos and videos have incredible power. Don’t try and use too many; limit yourself to the very best (ie quality). You will be able to reuse these photos for your marketing and social media.

Showcase your staff

Winning hotels know that exceptional customer service is a team effort. Be sure to showcase your team’s skills and accomplishments in your award application, highlighting their contributions to the guest experience.

Stay up-to-date on industry trends and best practices

Finally, winning hotels stay up to date on the latest industry trends and best practices, constantly innovating and improving to stay ahead of the competition. Attend industry conferences, read industry publications, and network with other industry professionals to stay ahead.

AHA | SA JUDGES

State judging is conducted by a panel of industry peers appointed by the AHA|SA and comprises a cross-section of hospitality industry experts.

Judges are selected for their knowledge, experience and dedication to the integrity of the awards process. The identity of these persons is kept anonymous.

Studio Nine Architects are proud to have been involved with the following 2022 Award winning hotels — The Loxton, The Rezz and The Marion Hotel

Pictured — The Rezz Hotel studionine.net.au

The Stirling Hotel

Judges will be supplied with the award nominations, submissions and photographs for their specific judging category. They will visit each venue at least once and assess the entire category amongst its peers.

TEAM SUCCESS

Award-winning hoteliers understand that success is a team effort – and it includes suppliers. From linens and toiletries to food and beverages, hotels rely on a vast array of suppliers to meet their daily needs. Therefore, it is essential to choose the right suppliers who can deliver consistent quality and meet specific requirements.

Without the best produce, of a consistent standard, a restaurant cannot reach award-winning heights.

Architects and builders are essential to the success of a refurbishment project (just ask those who have suffered through a horror pub update project).

This is true at every level. A pub that can’t find and retain good cleaners will struggle to win awards.

As all three examples above show, there is a direct link between quality suppliers and the patron or guest experience. By partnering with reputable suppliers, hotels can differentiate themselves from their competitors by offering unique and high-quality products and services. This can help to attract new customers and retain existing ones, ultimately leading to increased revenue and profits.

Look no further than the judges’ comments for The Loxton Hotel, which claimed the title of Best Overall Hotel – Country in recognition of its stunning renovations and the extremely high standards across “all facets” of the hotel.

TRAINING COUNTS

Another common theme is training. The best hotels understand that the best surrounds, food and drink will all be for nothing if patrons and guests suffer poor service.

The best venues have consistent training programs to ensure a consistently excellent standard of customer service.

Providing exceptional customer service is essential for building a positive reputation and ensuring repeat business. Training equips staff with the skills and knowledge needed to deliver the entire offering you have put together. It not only enables them to provide accurate information to patrons, they can go on to make recommendations based on personal preferences.

Eos by SkyCity was awarded the honour of Best Overall Hotel – Accommodation Division, providing guests with a true luxury experience and “outstanding customer service”.

The Rezz

The Loxton Hotel

Folland Panozzo Architects are proudly associated with the Stirling Hotel, Belair Hotel, Cremorne Hotel, 2KW Bar & Restaurant, Peninsula Hotel, Paloma Bar & Pantry, Crafers Hotel , Warradale Hotel and Feathers Hotel.

CONGRATULATIONS TO THIS YEAR’S WINNERS

INNOVATION

Innovation is a crucial aspect of the hospitality industry, especially in the hotel and pub sector. With the ever-changing market, guest preferences, and technology advancements, innovation allows venues to stand out and stay competitive. By introducing new ideas, products, and services, hotels and pubs can attract and retain customers, thereby increasing their revenue and brand reputation. This becomes a positive, self-perpetuating cycle because success breeds success.

Innovation in the hotel sector can take many forms, from incorporating advanced technology to developing new menus, offering unique experiences, and providing personalised services. (And apart from awards, innovation can also help in reducing costs, improving operational efficiency, and enhancing sustainability.)

Look no further than the judges’ comments for The Stirling Hotel (Best Overall Hotel – Metropolitan Division) last year.

What a legacy the Stirling Hotel has, and it continues to evolve every year to be more exciting and allow new offerings and experiences for its guests. From its bars, dining, accommodation, gaming and retail, The Stirling Hotel keeps ahead of the game, constantly improving and changing to suits market and consumer trends. With excellent service, it is a leader in its class.

LAST WORD

“South Australia can rightly claim to have some of the best establishments in the nation, from city to country, from the local pub to the luxury 5-Star hotel, and despite a challenging few years, South Australian hotels are continuing to raise the bar in terms of innovation, presentation and service,” said AHA|SA General Manager Ian Horne.

The Stirling Hotel

New Food Safety Standard –What Does it Mean for Hotels?

A new food safety standard in the Australia New Zealand Food Standards Code has been developed and, in this article, we look in depth at the new standard and what hotels need to do to ensure they comply.

STANDARD 3.2.2A – FOOD SAFETY MANAGEMENT TOOLS

South Australian food businesses need to comply with the Food Act 2001 (SA) and the Australia New Zealand Food Standards Code. There are six national food safety standards under the Food Standards Code which includes a recently developed and approved

code, Standard 3.2.2A – Food Safety Management Tools (Standards 3.2.2A).

Standard 3.2.2A commenced on 8 December 2022 and it places new obligations on food businesses in Australia that handle unpackaged, ready to eat, and potentially hazardous foods.

Under the Standard, businesses will need to comply with either two or three new food safety management tools depending upon the level of risk to the business. The three management tools include:

• Food handler training;

• The appointment of a certified food safety supervisor; and

• Substantiation of critical food safety controls (evidence).

Category one businesses (e.g. hotels, restaurants, bakeries, fast food outlets) will need to comply with all three management tools, while category two businesses (e.g. supermarkets, service stations, delis) only need to comply with food handler training and the appointment of a food safety supervisor.

There is a 12 month transitional

period to ensure that businesses implement these new management tools before 8 December 2023.

CATEGORY ONE BUSINESSES

Category one businesses are considered higher risk under Standard 3.2.2A, because they deal with unpackaged potentially hazardous food that is made into ready-to-eat food which is served to customers. Hotels are included as category one businesses and therefore they need to ensure they have implemented all three food safety management tools by 8 December 2023.

FOOD HANDLER TRAINING

Hotels need to ensure that all food handlers in their business who engage in a prescribed activity has, before engaging in that activity:

(a) Completed a food safety training course; or

(b) Have demonstrated skills and knowledge of food safety and hygiene matters commensurate with that prescribed activity.

For the purposes of Standard 3.2.2A a prescribed activity is the handling by the food business of any unpackaged potentially hazardous food that:

(a) is used in the preparation of ready-to-eat food to be served to a consumer; or

(b) is ready-to-eat food intended for retail sale by that business.

In terms of food safety training courses, a food handling training course means training in food safety that includes training in each of the following:

(a) safe handling of food; and

(b) food contamination; and

(c) cleaning and sanitising of food premises and equipment; and

(d) personal hygiene.

There is a free online food safety course that is supported by

SA Health called DoFoodSafely (dofoodsafely.health.vic.gov.au ) that food handlers can undertake. In relation to demonstrated skills and knowledge of food safety and hygiene matters for a food handler, Hotels will be able to show demonstrated skills and knowledge where a food handler has undertaken prior learning from a previous food safety training course including food safety units from a certificate in commercial cookery for example. Hotels will also be able to recognise such demonstrated skills and knowledge where a food handler has prior experience in the food industry.

It’s recommended that Hotels keep a record of any training that food handlers complete.

FOOD SAFETY SUPERVISOR

Hotels will also need to ensure that they:

(a) appoint a food safety supervisor before engaging in a prescribed activity; and

(b) ensure that the food safety supervisor is reasonably available to advise and supervise each food handler engaged in that prescribed activity.

A food safety supervisor is defined under Standard 3.2.2A as a person who:

(a) holds a food safety supervisor certificate that has been issued within the immediately preceding period of 5 years; and

(b) has the authority and ability to manage and give direction on the safe handling of food.

A food safety supervisor certificate means a certification as a food safety supervisor by a registered training organisation or an organisation recognised by the relevant authority under the applicable Act.

The required national units of competency under the food safety supervisor course are – Use hygienic practices for food safety and participate in safe food handling practices The food safety certificate is valid for 5 years and a refresher will need to be undertaken every 5 years.

It is recommended that hotels ensure that more than one employee is appointed as a food safety supervisor to ensure that appropriate supervision of food handling practices is always maintained when trading.

SUBSTANTIATION OF CRITICAL FOOD SAFETY CONTROLS ( EVIDENCE )

Hotels will need to ensure that they maintain records or can demonstrate by other appropriate means that they are safely managing the risks associated with handling unpackaged potentially hazardous food.

A Hotel will need to maintain evidence that they are safely receiving, storing, processing, displaying and transporting potentially hazardous food, and for cleaning and sanitising. Records can be kept in a variety of different forms including written or electronic templates, standard operating procedures, notes on invoices,

“Under the Standard, businesses will need to comply with either two or three new food safety management tools depending upon the level of risk to the business.”

photos and video footage. Records need to be maintained every day that the business is operating and need to include the date and time the record was made. Records need to be maintained for at least 3 months and they need to be readily accessible so that they can be produced if inspected by the relevant health authorities. Examples of the type of records that would need to be maintained in a Hotel environment include; records of cool room and freezer temperatures, records of procedures for safe receipt of goods, cooking and reheating temperature logs, records of procedures for safe storage of foods, procedures for personal hygiene and handwashing for food handlers.

OBLIGATIONS FOR BUSINESS

Prior to 8 December 2023, hotels

need to ensure that they are compliant with the new Food Safety Standard 3.2.2A and compliance will be achieved by:

• Ensuring that all those who handle food have either completed a food safety training course or have records that can demonstrate that a food handler has the skills and knowledge of food safety and hygiene practices (e.g. copy of any certifications obtained, prior work experiences, previous in house training).

• Ensuring that they appoint an appropriate number of food safety supervisors who in the preceding period of 5 years have undertaken a food safety supervisor course or have documented evidence of having completed the units of competency required in the

food safety supervisor course (e.g. Certificate 3 in Commercial Cookery).

• Ensuring they can substantiate their food safety management practices by maintaining appropriate records (which are kept for at least 3 months) for safely receiving, storing, processing, displaying and transporting potentially hazardous food, and for cleaning and sanitising.

The AHA|SA currently has a food safety fundamentals package in the members section of the AHA|SA website which contains a range of food safety information and templates that members can use. The website also contains information of the new Standard 3.2.2A and website links for other resources and training providers.

Mentoring Opportunities

WILD TURKEY MUSIC 101 will offer mentoring opportunities to Aussie artists that Trust their Spirit as part of a bespoke live music tour. Trust Your Spirit. It’s what all music artists do. Think with their gut. Make music for them, not someone else. It’s this ethos that is imbued into every touchpoint for Wild

Turkey’s new local brand platform, Music 101.

Wild Turkey has also crafted a first of its kind mobile music home featuring a recording studio, bar and live stage. Fans can sip on Wild Turkey bourbon from the bar while artists play from the stage or record a demo in the back.

Fans and AHA|SA members are encouraged to keep an eye on Wild Turkey’s social channels to enter the draw for a chance to win tickets to see special artists and the Wild Turkey Music 101 sessions.

Get ready to experience the ultimate intimate music journey with Wild Turkey's new platform, Music 101. So, join us and immerse yourself in the world of Wild Turkey's Music 101 – where every note is a journey and every song tells a story. Sign up for your chance to win tickets at www.wildturkeybourbon.com

Wild Turkey. Trust Your Spirit

For more information contact info.australia@campari.com

Great news! There has never been a better time to train or retrain your staff with a range of Hospitality and Cookery courses now being offered tuition-fee as part of the Fee Free TAFE initiative*.

COOKERY

> Certificate II in Cookery (SIT20421)

> Certificate III in Commercial Cookery (SIT30816)

[*Apprenticeship & Traineeship only]

> Certificate IV in Commercial Cookery (SIT40516)

HOSPITALITY

> Certificate II in Hospitality (SIT20322)

> Certificate III in Hospitality (SIT30616)

> Diploma of Hospitality Management (SIT50416)

TAFE SA is also offering the following short course as part of Fee Free TAFE: > SSDIS01007 – Basic Skills for the Food Industry

courses

*These

are tuition-free under the joint Australian and State Government Fee Free TAFE initiative. Eligibility criteria apply. Visit tafesa.edu.au/feefree

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

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

Campari Group 02 9478 2727

Carlton & United Breweries 13 BEER (13 2337)

Coca-Cola Europacific Partners 8416 9547

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Lion 8354 8888

Liquor Marketing Group 8416 7575

Mighty Craft 0434 269 997

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

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

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SCS Group 1300 664 647

COFFEE SUPPLIERS

Grinders Coffee 1300 476 377

COMPUTER & IT SERVICES

Compnow 8133 8000

ENERGY & SOLAR SOLUTIONS

Class A Energy Solutions 8391 4853

Trans Tasman Energy 1300 118 834

EQUIPMENT/SUPPLIES/HARDWARE

Bunnings Group 0435 630 660

Bunzl 08 8245 6222

FINANCIAL PLANNING

Perks Accountants & Wealth Advisers

08 8273 9300

Winnall & Co. 8379 3159

FIRST AID

St John 1300 360 455

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

The Lott 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

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

Scientific Games 0400 002 229

Statewide Gaming 0448 076 144

HEALTH INSURANCE

Bupa 1300 662 074 (#2146982)

HOTEL BROKERS

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

I.T. PRODUCTS & SERVICES

Boylen 8233 9433

KITCHEN & BAR EQUIPMENT

Bunnings Group 0435 630 660

Bunzl 08 8245 6222

Mister Lincoln 0402 777 326

Stoddart Food Service Equipment 0468 923 320

LEGAL SERVICES

Eckermann Lawyers 8235 3990

Ryan & Co Solicitors 0421 595 815

Wallmans Lawyers 8235 3000

MEDIA

Boylen 8233 9433

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

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

Maxima 8340 7766

Perks Accountants & Wealth Advisers

08 8273 9300

St John 1300 360 455

SUPERANNUATION

HostPlus 0418 327 607

WEBSITES

Boylen 8233 9433

CORPORATE PARTNERS 2022/23

Ainsworth Game Technology

Australian Liquor Marketers

BankSA

Big Screen Video

Bluize

Boylen

Bunnings Group

Campari Group

Digital Marketing AOK

Foxtel

IGT

Konami Australia Pty Ltd

Liquor Marketing Group

Novatech Creative Event Technology

Oatley Fine Wine Merchants

Options Craft Liquor Merchants

Ryan & Co. Solicitors

Samuel Smith & Son

Stoddart Food Equipment

Tanda

1800 ON HOLD

A Cleaner World (ACW)

Adelaide Institute of Hospitality

Banktech

Bentleys Accountants

BK Electronics

BOC Limited

Bunzl

Cashzone

Class A Energy Solutions

Compnow

Concept Collections

Eckermann Lawyers

Empire Liquor

GBay/Aruze Gaming

Independant Gaming Analysis

Knight Frank Valuations & Advisory SA

Langfords Hotel Brokers

Maxima Training Group

McGees Property Hotel Brokers

Mighty Craft Migration Solutions

Mister Lincoln

Next Payments

Perks Accountants & Wealth Advisers

SCS Group

Solstice Media

Statewide Gaming

St John

Studio Nine Architects

Supagas

The Banner Crew

The Kingsmen

Trans Tasman Energy Group

Wallmans Lawyers

Winnall & Co

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. T

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.

NEW AHA|SA MEMBERS

CONTACT

OFFICE HOLDERS

OFFICE

Level 4, 60 Hindmarsh

Square, Adelaide SA 5000

POSTAL

PO Box 3092, Rundle Mall SA 5000

P (08) 8232 4525

P 1800 814 525 Toll Free

F (08) 8232 4979

E information@ahasa.asn.au

W www.ahasa.asn.au

EXEC. COUNCIL

DAVID BASHEER President

MATTHEW BINNS Vice President

ANDREW BULLOCK Deputy Vice President

SAM M c INNES

Secretary Treasurer

LUKE DONALDSON Executive Council

MATTHEW BRIEN Executive Council

MATT ROGERS Executive Council

COUNCIL ADMINISTRATION

BRAD BARREAU

SIMONE DOUGLAS

TREVOR EVANS

JASON FAHEY

TRENT FAHEY

COREY FARMER

ELISE FASSINA

JAMES FRANZON

TONY FRANZON

JOHN GIANNITTO

TOM HANNAH

ANNA HURLEY

PETER JOHNSON

JASON KELLY

ANDREW KEMP

GUY MATTHEWS

KAREN MILESI

ANDREW PLUSH

DARREN STEELE

KATHERINE TAYLOR

Communications and TAA (SA)

LUCY RANDALL

Events & Partnerships

DIDIER VOLLERIN

Liquor & Gaming

LIZ TURLEY Training Coordinator

Legal and Advocacy

SCOTT VAUGHAN

Membership & Business Services

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

JAMIE RICHARDSON Advertising sales@boylen.com.au

MADELAINE

RASCHELLA ELLIOTT Studio Manager/Graphic Designer