Hotel SA March 2023

Hospo with Heart

Major Partner Event Photos

Workplace Relations

ACCOMMODATION MEMBERS NEED TARGETED INVESTMENT IN TOURISM MARKETING

From the President

DAVID BASHEER

Many of our members, both metropolitan and regional, rely heavily on tourism and the growth of our visitor economy.

The cavalcade of upcoming events is exciting, and we are grateful to the Malinauskas government for its success on this front.

However, the reality is that during the week, it is conferencing and conventions that fill our rooms, and then our bars and restaurants. With the work-from-home trend, this is especially true.

Pre-Covid, our visitor economy peaked at $8.1 billion, before halving during the pandemic. By the end of last year it had bounced back to $7.2b and the State Government has an ambitious target of achieving $12.8b by 2030.

While interstate and intrastate visitation is booming, the gap still remains with overseas visitation.

Our members that have invested in accommodation desperately need these numbers to grow. In the past seven years, 3,765 new rooms have opened and for the first time, Adelaide has over 10,000 beds.

Beyond that, 20 new hotels have been announced for the regions, along with 12 more in the CBD

and another eight in metropolitan Adelaide.

Whilst the $2 billion in investment is welcome, the extra 1,188 rooms proposed on top of those already opened means the State budgets must include growth. Not just in event and conference incentives, but broader tourism marketing.

SUBMISSION TO HELP FIX THE JOBS CRISIS

Sitting alongside that issue are the ongoing labour force issues. Our borders are reopening and we are seeing the return of international students and backpackers, but the pace of the return remains a frustration.

A survey last year revealed that hospitality is the second-worst affected sector, after health.

There are 183,000 students with visas who have not returned to Australia and another 77,000 people with working holiday visas still overseas.

It is essential that semi-skilled and unskilled labour does not have its path to our employment blocked by rigid migration and visa laws. Our time is NOW, not when the bureaucracy decides to expand

programmes to meet our needs. A wholesale review of the immigration and visa system is currently underway. A joint submission from AHA, TAA and AAoA has been lodged. Highlights of our submission include:

• Currently, we can only sponsor key roles such as cooks and managers for two years. Increasing this to four years would provide a pathway to permanent residency, giving us the opportunity to retain international talent.

• Highly-sought-after, experienced chefs are too often denied access to permanent residency due to being aged over 45. Increasing this age barrier, if only in the short term, would be an important win.

• The Temporary Skilled Migration Income Threshold (TSMIT) currently has a minimum income threshold of $53,900 per year. The ACTU is calling for the threshold to be increased to $90,917 – which would freeze many of our members out of that scheme. We are arguing for an increase to the threshold to be limited to a CPI increase.

• International students working in hospitality should be permitted to continue to work up to 30 hours per week until 30 June 2024.

• A review should be undertaken as soon as possible to ensure the 2023/24 migration program and skills list are responsive to our labour needs.

• The Skilling Australians Fund levy should be halved to $600 per year for small business, and $900 for large business, for each sponsored temporary migrant.

• The Skilling Australians Fund levy should be refunded in all cases where a skilled migration application is not successful.

• That the permanent skilled migration cap is increased to 210,000 and the distribution between skilled and family migrants be restored to 2/3 to 1/3 labour force to address seasonality, regional workforce requirements and the flexible working hours required for industry.

To this end, promotional funding is required to attract Working Holidaymakers back to our shores. Beyond that, clearly housing is a key barrier. You can’t bring

workers into your region if they have nowhere to stay. Airbnb has ‘helpfully’ suggested a bed tax could fix the problem of affordable housing.

Obviously, the AHA will oppose with rigour any such proposal.

It was refreshing to hear the SA Premier, Peter Malinauskas, articulate the need for semi-skilled labour, as well as skilled migration. That has never been more true and it’s good to have the Premier ‘in our corner’ on this issue. I firmly believe that we are facing a jobs crisis, not a skills crisis as many call it.

LIGC DOES US PROUD

What a fantastic effort by the Liquor Industry Golf Club in raising over $90,000 at their annual charity day at Grange Golf Club last month. The event has been a treasured day on our industry’s calendar since the early 1960s, and its growth has been remarkable.

288 golfers participated, assisted by over 30 volunteers. And of course, our suppliers ensured no one went hungry - or thirsty!

AHA|SA corporate partner Bank SA is the event’s major sponsor. Funds are distributed to a wide variety of

needy and appreciative children’s charities.

Well done to Rob Gillies, Robbi Timms and the committee on their enormous work on a day that does our industry proud.

AHA | SA CEO SEARCH

We are well into the search for the next CEO of the AHA|SA. Applications closed on 24 February and we have been extremely buoyed by the high quality of applicants drawn not just from local and interstate markets, but also overseas.

Currently, candidates are being interviewed by our external recruiter before the shortlist is presented to our Executive Council for final consideration.

We are hopeful of finalising the successful candidate in April.

David Basheer, AHA|SA President

Watch Video 

IT’S SIMPLY A TAX ON JOBS

From the General Manager

IAN HORNE

The AHA has made a submission to the Federal Government for inclusion in the Federal budget recommending a freeze on the excise rate for all liquor at its current rate for 12 months.

The rationale is simple:

• The increase in beer tax announced to take effect on 1 February 2023 meant that the tax has gone up by around 8 per cent in the past six months (that’s August 2022 and February 2023).

• Hotels are having to pass on almost 90 cents of tax on every pint of schooner of beer they pour.

• We estimate that these two increases alone will cost a small pub around $5,400 a year and come after several years of difficult trading conditions associated with COVID-19 restrictions.

As pubs are still trying to rebuild and pay back debt after COVID-19, and consumers are faced with rising living costs, a freeze would assist consumers and the Australian hospitality industry with the following benefits:

• Not force hotels to pass a tax increase onto consumers, thus

increasing the cost of living

• Not create a further price disincentive for people to visit their local hotel, thus decreasing business sustainability and confidence

KEY BENEFITS FOR BEER DRINKERS

Due to increasing costs faced by pubs and clubs, draught beer is already expensive relative to packaged beer. On average beer drinkers in pubs pay up to 3.5 times the price of the equivalent packaged beer bought from bottle shops (for the equivalent drink size) in metropolitan areas and 2.9 times across Australia’s regions — comparing the cost of draught beer with a carton (for the equivalent drink size).

This cost pressure on pubs and beer drinkers is getting worse with lingering COVID-19 issues and continual tax rises driven by twice yearly CPI adjustments. A further tax increase due on 1 August 2023 and another February 2024 tax on draught beer is likely to increase by another 7 per cent and hospitality wages by over 6 per cent in the next 12 months.

KEY BENEFITS FOR HOSPITALITY BUSINESSES AND JOBS

Draught beer (consumed onpremise) is crucial to pubs and hospitality generally. Excise indexation twice yearly and higher wages reduce the competitiveness of on-premise consumption compared to home consumption of packaged beer.

We estimate that across employing businesses, an excise freeze could contribute to 18,500 new full time equivalent (FTE) positions or alternatively over 37 000 part-time and casual jobs across Australia.

To ignore this harsh reality is to see a continued swing to package liquor consumed away from licenced premises where the majority of pub and hospitality jobs are. It’s that simple.

Continuing the twice annual excise tax increases is simply a tax of jobs. There can be no other way of looking at it.

Ian Horne, AHA|SA General Manager

Watch Video 

AHA|SA Secures 25% SKY Rebate

Members are now benefitting from further reduced costs, thanks to a new deal that has been struck between the AHA|SA and long-term partner, SKY Racing.

The additional 25% rebate is exclusive to AHA|SA Members.

“From January 1, a new 25% rebate of your current net SKY Racing subscription fees has been applied by TAB,” said AHA|SA CEO, Ian Horne.

“This rebate is on top of the existing rebates and discounts already being applied to your SKY Racing fees.”

FUTURE REDUCTIONS

Members will also benefit from further rebates that are scheduled as follows:

• a 50% rebate of the current net SKY Racing fees from 1 July 2023

• a 100% rebate of the current net SKY Racing fees from 1 July 2024

These additional rebates are offered in good faith and are available to members if they are contracted exclusively with TAB in the wagering category.

AHA|SA President, David Basheer, said the reductions were greatly appreciated by members as they rebuilt their businesses after the ravages of COVID-19.

“This is another outstanding example of the way our corporate partners contribute to our industry,” he said.

“Partners are such an important part of the AHA|SA family and we know we’re in this together.

“The success of member hotels becomes the success of those who support us.

“There is a strong collegiate atmosphere in our industry. From the bottom of our heart, thank you for what you do. We very much appreciate the support you give us.”

If you require any further information about the SKY Racing rebate, please contact your TAB Wagering Sales Executive.

SCOTT’S SPOT

BY SCOTT VAUGHAN

Hello all and welcome to the March edition of Scott’s Spot.

REGIONAL MEETINGS

Regionals are up and running again with the first meeting held at the beautiful Transcontinental Hotel  in Quorn on a picture perfect Valentine’s Day.

To Alicia, Patrick and your team, thanks for hosting the event where we had an extremely strong turnout from our wonderful members and corporate partners.

It was great to see the front bar pumping early evening, with the photo below not doing justice to how busy it was. This is what pubs and community are all about.

Enjoy some pics!

EARLY BIRD MEMBERSHIP WINNERS

Congrats to the Caledonian in North Adelaide  who won the $7,000 January prize draw and The Exeter Hotel  in Rundle Street winning the $3,000 prize draw for early payment of membership. To all of our members who have paid to date, thank you, with another record-breaking year on the horizon.

Thanks to Rod Said at the Caledonian who was more than happy, and had the courage, to pose for a quick photo. As for Kevin Gregg at the Exeter, well to put it politely, he chickened out as he prefers shots from when he is younger. I dug out, from the AHA|SA archives, an image from back in the day, which I know Kevin would be extremely proud of!

It was brought to my attention at the time of writing that the Hotel Augusta  was one of the ‘Top Schnittys’ on the Today Morning Show. Fantastic result, and when driving through Port Augusta, drop in and see Heidi and Penny to taste their Schnittys and be entertained by two wonderful publicans.

Kevin Gregg Rob Said

If you have any entertaining stories and photos to share, please email them to svaughan@ahasa.asn.au 

FAREWELL & WELCOME

I wanted to acknowledge venues who have been part of the AHA|SA for a number of years and wish all the best for future endeavours, while welcoming new licensees.

• Leitch’s Roseworthy Hotel 

• North Laura Hotel 

That’s all for this edition. Until next time!

Publicans Tim and daughter Sarah pictured with Gary Coppola at the Bon Accord in Burra.

Bev and Joffre at the Lower Light Hotel.

Welcome back as Members the Travellers Rest Hotel.

The Hannahville in Port Augusta.

Publican Julie, along with Harry, striking a pose at the Blumberg Hotel.

Welcome back to the charismatic AJ at the North. Laura Hotel.

Beautiful sitting room at the Federal in Port Pirie.

Cudlee Creek Tavern.

A couple of stunning shots at The Lady Bay Hotel. Thanks to Andrew Lyon at the hotel for shooting through.

ENJOY THE FOLLOWING PHOTOS TAKEN OR SENT TO ME OVER THE NEW YEAR

CBS Gaming Audits

CBS Inspectors are undertaking audits of most – if not all – venues in South Australia.

“While they are looking at compliance in general, they have a particular focus on hotels with facial recognition and the practices around that,” said AHA|SA Deputy General Manager, Anna Moeller. Inspectors will also be checking that gaming rooms are appropriately staffed.

Watch Video 

Quad Crown for the Caley

The Great Australian Red is a wine competition created by respected international wine writers Matthew Jukes and Tyson Stelzer to recognise and celebrate the blend that defines Australia: Cabernet Sauvignon and Shiraz.

Yalumba The Caley Cabernet & Shiraz has become the first wine to take out the top honour four times, having previously won the award in 2014, 2015 and 2022.

TROPHIES 2023

• The Great Australian Red 2023

• The Antipodes Trophy for the Best Cabernet-Dominant Blend

• Yalumba Wines The Caley Cabernet Sauvignon & Shiraz

2018

GOLD MEDALS

Yalumba The Caley Cabernet & Shiraz 2018 took out the highest honours at The Great Australian Red 2023 awards at the National Wine Centre in Adelaide.

In addition to Yalumba The Caley 2018 taking the top prize, the soon-to-be released Yalumba The Signature 2019 was also awarded a Gold Medal.

• Yalumba Wines The Caley Cabernet Sauvignon & Shiraz 2018

• Yalumba Wines The Signature Cabernet Sauvignon & Shiraz

2019

(L-R) Matthew Jukes, winemaker Kevin Glastonbury, Tyson Stelzer. Photo courtesy of The Great Australian Red.

For full details, watch this video. Anna also leaves you with good news regarding online gaming training.

Tax Planning –Maximising Your Tax Advantage

BY PERKS ACCOUNTANTS & WEALTH ADVISERS

With the end of financial year fast approaching, tax planning  should now be high on your list of priorities, as there are key considerations for the current 2022-23 tax year that could have a significant impact on your financial plans and investments for the year ahead.

Importantly, for those businesses that have found themselves in a better-than-expected position, and even for those that haven’t fared as well, there are some simple steps you can take to optimise your tax position and put yourself in a good position for when June 30 rolls around.

TIMING IS EVERYTHING

For those business operators who have found themselves in a strong cashflow position heading toward June 30, there are several steps you can take to optimise your tax position and maximise the amount of money that remains in your pocket.

For those with cash at hand, there are opportunities to invest now or bring forward expenses that you would otherwise incur in the 2023-24 financial year to put yourself in a more advantageous tax position.

TEMPORARY FULL EXPENSING

In recent years, Temporary Full Expensing was introduced as a stimulus measure and a followon to the Instant asset write-off scheme  This temporary depreciation method continues the valuable tax incentive for eligible businesses who are considering purchasing and installing new business assets. Temporary Full Expensing is legislated to end at 30 June 2023 – subject to any further extensions by the current Government.

For example, for hospitality businesses, this

includes any large equipment upgrades such as fridges or furniture. It means that eligible businesses can deduct the full cost of eligible depreciating assets of any value if they are purchased and ready to use before the end of the financial year.

Additionally, by investing in upgrades through finance, you can maximise the tax benefits while also minimising the cashflow impact.

If you are considering taking advantage of Temporary Full Expensing, it’s important to note that any equipment needs to be installed and ready to use by 30 June 2023, as this is the overall cut off date for the scheme. Be sure to get in touch with our Finance Team  if you want to discuss a suitable finance arrangement for your business.

BRINGING FORWARD EXPENSES INTO THE CURRENT FINANCIAL YEAR

Another consideration for business owners would be to bring forward any spending or invoicing into the current financial year for work or expenses that are planned for the year ahead. This could include planned renovations, rent or insurance costs, as this expenditure can be offset against your taxable income to put your business in a more advantageous position heading into next financial year.

Bringing forward planned staff expenditure is also another good way to maximise your tax position. Consider paying your superannuation liability or paying out any planned staff bonuses prior to June 30 to ensure these expenses are on the books before the end of financial year.

As we’ve previously discussed, many of the opportunities to pivot due to economic conditions

are largely dependent on strong, proactive management of your business  and regular bookkeeping practices . If you are questioning what improvements can be made in any of these areas, don’t hesitate to contact us  for a chat.

A PRE - JUNE 30 TAX PLANNING CHECKLIST

• Bring staff expenses forward – if you have outstanding superannuation liabilities, or plan to give any staff annual bonuses, consider bringing these expenses forward to ensure they are deductible.

• Document accrued staff entitlements – other staff entitlements should also be documented before EOFY as they are deductible when incurred rather than when they are paid.

• Review your debtors – if you have unpaid accounts that are unlikely to be settled before June 30, you may be able to write these off as bad debts in order to claim a tax deduction.

• Resolve trustee income distributions – if you operate your business or have investments held in a trust, ensure you make trustee income distribution resolutions prior to June 30 to ensure ATO compliance and tax effectiveness.

• Declare dividends and reconcile shareholder or director loans – this includes Division 7A loans and minimum repayments should be made prior to June 30. Franking percentage on declared dividends should also be confirmed.

• Accrue personal expenditures – consider topping up personal voluntary super contributions up to the maximum annual

deductible amount of $27,500 (you may be able to utilise unused carried forward contributions from prior years also) and prepaying interest on investment loans for geared assets such as rental properties.

• Deferring income – depending on your cashflow situation, you may be able to defer debtor payments until after June 30 in order to push recognition of accrued income to the next financial year, reducing your overall tax liability.

• Temporary Full Expensing – consider purchasing key business assets now, remembering they must be installed and ready for use prior to 30 June 2023 to be eligible for a deduction under this scheme.

• Pre-pay business expenses – you may be able to claim a deduction this year for works or expenditure planned in the next 12 months (provided your business has a turnover under $10m per annum).

• Consider new digital processes – small businesses will be able to deduct an additional 20 per cent of the expenditure incurred for the purposes of business digital operations incurred up until 30 June 2023 (provided your business has a turnover of under $50m per annum).

• Review compliance and reporting obligations – these can include:

o Vehicle log books

o Finalisation and reconciliation of Single Touch Payroll

o Taxable Payments Annual Report

Pat Hodby  and Tom Paine  are Directors at Perks, South Australia’s leading privately-owned accounting and private wealth firm. They are the driving force behind the Perks Hospitality specialisation team and have both provided key advisory and operational support to a number of owneroperators in the sector, ranging from the structuring of their business, to back-of-house bookkeeping, to the streamlining and digitization of their support systems. Pat is also an active industry advocate for publicans and the hospitality industry and owns a successful pub in the Adelaide Hills.

Pat Hodby  and Tom Paine  are Directors at Perks, South Australia’s leading privately-owned accounting and private wealth firm. They are the driving force behind the Perks Hospitality specialisation team and have both provided key advisory and operational support to a number of owneroperators in the sector, ranging from the structuring of their business, to back-of-house bookkeeping, to the streamlining and digitization of their support systems. Pat is also an active industry advocate for publicans and the hospitality industry and owns a successful pub in the Adelaide Hills.

Pat Hodby Tom Paine

Pat Hodby

Tom Paine

Hospo with Heart

THE TEAM AT EAST END CELLARS EXPLAINS THEIR PHILANTHROPIC ETHOS

East End Cellars  has always found ways to raise awareness and champion causes that are close to our heart and resonate with the local community.

Our retail location is in the centre of a large residential precinct, close to the parklands and proximity to Hutt Street, which has highlighted many of the community needs and issues of the CBD.

Our greatest achievement over the past five years has been our collaboration with Hutt St Centre through our Soup Kitchens.

Margie Andrewartha and Simon Bryant created the concept of the Soup Kitchen which involved local chefs, who provide their talent and time free of charge, to produce soups for one day.

Maggie Beer, Simon Bryant and Duncan Welgemoed are just a few of our very talented chef community who regularly contribute.

General public and business communities alike purchase a soup for themselves to enjoy at $20 a serve, which then translates to meals and specialised services for the Hutt St Centre. Our business communities are invited to serve and support on the day and those that were unable, donated goods for a silent auction. This runs every

Thursday over six weeks during winter and last year we raised a staggering $50,000. This would not have been possible without our local public support and the very generous contributions of local businesses and philanthropic foundations. This year we have also partnered with Catherine House to do a 50/50 split with funds raised to go towards both Catherine House and Hutt St Centre.

Street events are very important in our community strategy, we are the ‘Festival State’, and our fortunate geographic proximity means we are able to seamlessly blend and support the states offerings, whilst developing some of our own. The South Australian consumer is very receptive to this concept and we host several street parties annually. These events are coordinated by East End Cellars and bring all five vendors on Vardon Ave together to create a truly unique experience. Michael Andrewartha takes on the responsibly as licensee of the whole street, meaning that on our street party nights you can buy a whisky from Nola and drink it inside East End Cellars or purchase a toastie from EEC and eat it with a cocktail in hand inside Cheeky Flamingo. These street events are a great collaboration of all vendors and provide a great economic impact

for not only the Vardon traders but the whole area, promoting a very cohesive business precinct.

Our Melbourne Cup on Vardon Avenue has sold out for the last five years, with capacity reached at 450 patrons this year, enjoying the street’s atmosphere. This also allows a unique opportunity to promote charitable causes and raise funds which we have done every Melbourne Cup with Prostate Cancer Foundation, Palliative Care Ponies and Beyond Blue.

Our parade is known for its finale where “Gentleman” characters and Michael himself, walk the last catwalk in a bid to ‘drop your dacks for Prostate Cancer’.

As part of these events, we raise local customer awareness of the needs of South Australians less fortunate than ourselves or highlight the constant challenges in our local and wider community at large. It also provides opportunity for the smaller emerging producers to get some much-needed exposure in this difficult business climate.

East End Cellars are constantly looking for ways to encourage, support and highlight local communities, their needs and adding to the local residents of Adelaide and SA as a whole.

Chef Will Playing for Keeps in Stansbury

BY DION HAYMAN

A school leaver’s ambition and a publican’s master vision more than a decade ago have melded to catapult the Dalrymple Hotel  in Stansbury into the gastronomic stratosphere.

The hotel’s rise to stardom is a triumph and lesson into how to keep a budding, young chef on the books - one who like all his mouth-watering dishes was made from scratch.

Robbie and Georgie Rankine’s pub has become a site of pilgrimage for food lovers from far beyond the peninsula to savour the dishes of 32-year-old culinarian Will Glazbrook.

Will was the school leaver - one with a burning ambition to own a hotel. Robbie was and still is the publican. The Rankines bought the Dalrymple, which lies a tick over a two-hour drive from Adelaide, in December, 2004.

“We tried to change the hotel a fair bit without changing it too much because we are aware of the fact we are in the country and country people don’t like change a whole lot,” Robbie said.

But before long, fate would bring

Robbie and Will together - change was coming to Stansbury.

“We were lucky enough to come across a young lad straight out of school who wanted to own a hotel,” Robbie recalled.

“I helped him with his year 12 research project and that was to design the perfect bar for a hotel.”

The pair had met through a common connection in Minlaton - Robbie used to run the Minlaton Hotel with his father.

Will was a high achiever with designs on entering the hospitality industry.

He just wasn’t anticipating the route he was about to take.

“I said to him, ‘how about you do a chef’s apprenticeship?’

“And he said, ‘well, I don’t want to be a chef’.

“I said, ‘I know but you’re 18 and it’s a good way for you to start off your hospitality journey I suppose.”

Two days later, Will, who had at that time barely cooked an egg, was handed his toque blanche and began learning the ropes under then head chef Georgie.

“It was never really a career path of mine, I’ll have to say,” Will said. “Robbie convinced me (and twisted) my arm.

“I finished school on Tuesday and started full-time with Rob on the Thursday.”

Will’s application and dedication to the career he had never entertained and scarcely wanted couldn’t have been more impressive.

“He managed to win apprentice of the year and dux his class the whole way through TAFE and so on and became our chef at the hotel,” Robbie said.

But the Rankines would have to wait before fully realising the return on their investment.

“He finished his apprenticeship and was with us for about another six to eight months and then he nicked off.”

By the time Will returned from Darwin, a seamless reunion was problematic.

“We didn’t have any vacancies at the pub then so he went down to Yorketown to the Melville Hotel.

“He cooked down there and did very

well and had a real following until I rang him up one day and said, ‘mate you live in Stansbury, this is your home, how about you come back?’”

That was seven years ago.

But Robbie didn’t want to risk losing Will again so this time put plans in motion to make both of their dreams a reality.

“I was wary of the fact that he wanted to own a pub,” Robbie said. “Maybe three or four years ago, pre-Covid, we were talking about the possibility of buying other hotels.”

After one false start, that opportunity finally crystallised last year with Robbie, Will and another partner buying a third share each of the Yorke Hotel in Yorketown.

Now here comes some Alanis Morissette-level irony that makes the fly in your chardonnay look palatable.

The Yorke no longer sells meals! You cannot buy anything more than a toastie or pizza in the pub owned by the most decorated chef on the peninsula.

“We’ve got this incredible, ridiculous notoriety for the standard of food

we do in Stansbury,” Robbie said. “We did food down at the Yorke for eight months and it just didn’t work. The market at Yorketown is completely different to Stansbury and we found it almost impossible to crack.”

Yorketown’s indifference to dining out has definitely been Stansbury’s gain.

“It still blows my mind that we can compete at such a high level and a high standard from something that started off as just a small country pub.

“When I started my apprenticeship in 2007, I never thought little old Stansbury would become a thing.”

Roll an eye down Will’s menu heavily influenced by Asian fusion and if you dare wander past the lobster sliders, you’ll find share plates like kingfish sashimi, Korean chicken bao and prawn and ginger dumplings.

A scallop pizza looks a stand out while more decadent options include roast barramundi with jungle curry, snake bean and papaya or a chicken lamb gai salad.

“Our reputation for food drives us,” Robbie beams.

Will followed a judge’s commendation in 2020 with back-to-back wins in the Bistro Casual Dining Country category at the AHASA awards.

“It was insane,” Will said.

“You can’t describe how fantastic it was not only for me but the whole team that we lead.

“We changed the way food was served down on the peninsula.

“I feel like Georgie and I bought a bar with a dining room attached and now I feel like we run a restaurant with a bar attached these days.

“We’re sort of known as a special occasion pub.

“Now here comes some Alanis Morissette-level irony that makes the fly in your chardonnay look palatable.”

Georgie, Will and Robbie accepting the 2021 AHA|SA award.

“If you lived anywhere around here and you said to your wife, ‘where do you want to go for your birthday?’, she’d choose us.”

A hectic January saw the Dalrymple serve 9700 meals, edging past its output in 2021 and bouncing back from last year when crippling Covid restrictions severely impacted the industry.

During the Covid lockdown in 2020, the Rankines cooked five nights a week for three months, delivering meals up to 25km away to many towns on the lower Yorke Peninsula, just to keep the business afloat.

Now, it is thriving again with its seaside deck offering glorious views across the gulf and its popular “Dalstillery” featuring 16 craft gins as well as espresso martinis and margaritas on tap. There’s always a function on the radar that helps maintain the turnover between peak seasons. Robbie’s hoping it will be third time

lucky on April 30 for the hotel’s pièce de résistance, ‘A Day at The Dal’, after the first was soaked in autumn rain and the second fell foul of the pandemic.

“We showcase our food, we involve the local brewery at Watsacowie in Minlaton, my son has his own YP Wood Oven Pizzas, we’ll have the oyster guys out there and hopefully some pretty good entertainment.”

The Pacific Estate Oyster farm remains one of Stansbury’s and the Yorke Peninsula’s best kept secrets. South Australia’s governor, Sir Anthony Musgrave, may have sold the town short in 1873 when he renamed what was then known as Oyster Bay to honour a friend.

But the secret is well and truly out about Will’s talents with no shortage of offers to poach him from the Dalrymple.

“Everyone’s trying. And they should too!” Robbie said.

“But he likes living over here, his

family’s here and I think his future lies here.

“He’s the nicest bloke you’ll ever meet in your life. There aren’t too many 32-year-olds around that have his moral structure and work ethic.”

Now he’s in the market, the prospect of growing his hotel portfolio is also attractive to Will, who hasn’t been disappointed by his foray into pub ownership.

“You wake up one morning and you’re like ‘I did it!’” he said.

“It’s always been my thing to run multiple pubs. It just feels surreal to get what you worked so hard towards and it sort of drives you to want more.”

Perhaps one day, the Dalrymple might even pass into the hands of that same brash teenager who dreamt about building his very own hotel empire.

“I sort of envisage the time that he buys the pub off me, ‘cause none of our kids want to,” Robbie said.

Will, Georgie and Robbie in the front bar of the Dalrymple.

Gin cured salmon, horseradish and dill.

Alfresco Spaces have expanded to SA! Outdoor Cooling and Heating Specialists

Alfresco Spaces Australia has just expanded into South Australia. We can't believe it has taken so long, because if there is one state that needs us... it's South Australia!

With us now being local, we can offer you individualised personalised onsite service for all outdoor cooling, misting and heating requirements.

The new, award-winning Mist 360 Breeze Fan provides up to five metres diameter cooling zone.

 Mounts to ceiling with standard ceiling fan mounts

 3 distinct styles for effective cooling in any situation

 Cantilever and pole - mounts available

 IP rated for complete outdoor use

 100% evaporation

Gas Heaters

Gas heaters loose efficiency when placed angled up from the ground. The less angle more heat.

The Wind Blocker gas heater, as the name suggests, is extremely efficient due to the burners being enclosed within the body of the heater.

The Wind Blocker can be mounted outside, exposed to the elements.

We installed Wind Blockers at Neil Perry's Restaurant in Margaret, Double bay.

Neil Perry's Restaurant, Margaret, Double Bay.

MAJOR PARTNER EVENT

On 28 February 2023, AHA|SA councillors and major corporate partners enjoyed a fantastic networking dinner at award-winning venue 2KW . Almost 100 guests came together to celebrate the ongoing support of our platinum, gold and silver partners in the annual

function. Special recognition was given to Bepoz, who have upgraded their AHA|SA partnership to gold. Thank you to the incredible team at 2KW for the hospitality, and thank you again to our wonderful corporate partners for their ongoing support of the hotel industry.

KENT TOWN HOTEL

Pioneering Owner Makes Kent Town Hotel a Local Favourite

BY TYLER MAUND

A lolly trolley wheels past and it’s laden with delicious treats, but you’re not on the Hogwarts Express – you’re at the Kent Town Hotel 

It’s just one of many quirks of the city fringe pub, which has recently undergone a $7 million renovation and has plans for a major accommodation project next on the list.

The venue previously operated as the Tap Inn and Jungle Restaurant, with the latest revamp taking the hotel back to the community.

“The plan this time was to make the Kent Town Hotel a local again,” said owner Tom Hannah, who has operated hotels for 40 years.

“All of a sudden, Kent Town is getting locals.”

Born and raised in Adelaide, his journey in hotels began in 1982 with the Gouger Hotel, which proved to be a tough initiation into the hotel industry.

“We took over the lease of the Gouger Hotel and it was a baptism of fire.

“We learnt all the hard lessons, it was a tough end of town but we just went on from there.”

These valuable lessons ensured Tom evolved when he took over the Earl of Leicester Hotel in 1997, starting a concept that combined two menus, the bar menu and a restaurant menu.

“That was our formula for many years, without anyone really taking any notice of what we were doing.”

“I’d been a restaurateur and a publican, which has had a lot to do with us developing the formula with

food that we did,” he said.

“All of a sudden we were doing porterhouse schnitzels instead of topside schnitzels and you could get that in the restaurant, alongside restaurant dishes.

In 1999 Tom created the Bombay Bicycle Club at the Ovingham Hotel, which added an international flavour to the successful menu strategy.

“We added Indian food to that formula and it just went crazy,” he said.

“We were booked out for two sittings, every lunch and dinner, including Saturday lunch, six months in advance for two years.

“It was a phenomenal thing, I don’t think Adelaide had ever seen booking numbers like that.”

The Bombay Bicycle Club was inspired by the East India Trading

Company and offered a British Raj India theme that introduced a new experience for customers.

“We thought ‘wouldn’t it be great to ride the elephant, shoot the tiger and find the lost city of gold’,” said Tom.

“At that particular time the most popular meal in Britain was butter chicken and chips, and the second biggest employer in Britain was Indian food houses.

Kent Town Hotel Refurbishment / Design

by CARUMAG carumag.com.au

Compliant Fire Services has recently completed the fire protection system upgrade at the Kent Town Hotel and would like to extend our Fire Protection Services to the wider Hotel Association Members. With over 20 year’s experience, we specialise in all fire protection systems, maintenance and installation.

“We were booked out for two sittings, every lunch and dinner... for two years.”

Cooks Plus are a South Australian, family-owned business, serving the retail and hospitality sectors. Our team includes our on-road representative, Belinda Sincock, who provides invaluable support to Adelaide's hotels, pubs, clubs, restaurants, and cafes.

We take pride in our work and recently had the pleasure of supporting the newly renovated Kent Town Hotel with their tabletop design. It was just one of the many successful projects we completed last year.

We cater to all your hospitality needs and have access to global suppliers to provide you with the best products. Our specialties include knives, uniforms, tabletop, kitchenware, cake decorating supplies and much more.

“It all added up for us.”

Tom’s journey of innovation continued at the Tap Inn, which had 63 points of difference to a normal hotel, and excelled with its golf theme.

“We did the Tap Inn after the Bombay and that was a roaring success, but we leased it out and it deteriorated badly,” he said.

The Tap Inn featured its own indoor driving range onsite and a bucket of balls in the corner that customers could tee off with.

The Tap Inn was a huge success. It became a tourist icon and was named the best hotel redevelopment in Australia.

It was also at this time that Australian Tapas was introduced as part of the venue’s food offering.

“We started small plates - Aussie tapas,” said Tom.

“We didn’t get the credit for that, but it worked well. We had 54 small plates of food which people hadn’t seen until then.

“We started small plates - Aussie tapas.”

“Within seven months the eastern seaboard had added small plates to their menus.”

“Within seven months the eastern seaboard had added small plates to their menus.

“It was labour intensive and complicated but it was massive, everybody loved it because they could have three or four things instead of just the main course.”

When Tom took back the lease for the venue, he established the Jungle Restaurant, a lively jungle-themed venue that became very popular.

2020 saw COVID-19 thrust the hospitality industry into chaos, forcing Tom to close the Jungle Restaurant and reassess his next move, which would ultimately lead to the new Kent Town Hotel.

“We did the jungle and that was fun for a while and doing good numbers

but it wasn’t what we wanted to do long-term,” he said.

“We gutted it when COVID happened.

“The gift and the curse of the hotel was its size. It’s a 2,500 square metre site, we had 6,500 square metres of useable space.

“We developed the pub side which took us two-and-a-half years and $7 million. It’s come up a treat and we’re getting good feedback.

“I’m usually the project manager for all our projects but this time around I was the builder as well because the builder didn’t turn up,” he said.

“It nearly killed me.

“My decisions that I have made in the hospitality industry come from the fact that I see myself as the

average Joe Blow,” he said.

“A lot of the ideas I come up with, I figure the majority of people will think is a good idea as well.

The clear directive this time was to make the Kent Town Hotel a popular venue for locals again, whilst maintaining the key points of difference that Tom loves.

“The Tap Inn and Jungle Restaurant concepts were put in place because we knew we had to draw a clientele base from everywhere because Kent Town didn’t have many locals,” he said.

“In this last development, we were very aware of how hot Kent Town had become with apartments and townhouses going up and properties being snapped up.

CTPL management and staff are proud to be associated with Mr Tom Hannah and the Kent Town Hotel team. Wishing all continued success.

“We wanted to create atmosphere for people to stay longer, to take ownership of the place as part of the community.

“The people of Kent Town that have had to put up with the golf balls and gorillas, are very pleased that they now have a local pub to go back to and have a meal and a glass of wine.”

It’s a revamp that has been endorsed by the council, realising how important a good local pub is to the community.

“The council were very supportive with the outside area. They had the foresight to realise what we were doing with the pub would not only reinvent the pub but change the whole of Kent Town,” said Tom.

“We were fortunate enough to be able to negotiate with them to get some extra footpath space, to give us an extra 150 seats outside. That’s been a strength of the hotel already.

“It’s a popular area and it’s great to have had council support.”

The outside of the Victorian-style

hotel features a Parisian café feel, whilst inside it is a throwback to yesteryear with chesterfield lounges and warm décor.

It features a restaurant, downstairs bar, balcony bar and café, along with a billiard room and a room of quotes, which are both suitable for small gatherings.

Two function rooms have also been completed which will be ideal for weddings.

“We’ve just finished our 200-person function rooms which opened midFebruary,” said Tom.

“We have set it up for weddings and to be able to do functions, rather than functions prioritised over weddings.

The hotel also has underground carparking for more than 50 cars.

“It’s a revamp that has been endorsed by the council, realising how important a good local pub is to the community.”

FOOD OFFERING

Developing a balanced menu that satisfies all tastes and types of people has also been a priority.

“It has taken us a few goes at the menu since we started but we have it where we want it now, which is a good combination of pub traditional, with restaurant food as well. The old formula,” he said.

“We are getting great feedback.

“The lolly trollies are a big hit.

“If I’ve had a couple of courses of food and someone brings the dessert menu around I’ll think ‘no I really don’t need that’,” said Tom.

“If someone brings a bowl of chocolate covered peanuts around, I’m in.

“We put 48 different lollies and chocolate together on a trolley, we call them the lolly trolleys and we wheel them around the pub.

“People can buy a little bowl or a bag, take them home to the kids, and it takes the pressure off the kitchen dessert staff.”

The Kent Town Hotel’s bottle shop is the only one in the area, offering retail prices and $20 corkage on premise if visitors want to enjoy it in the restaurant.

“There isn’t a bottle shop in Kent Town, so we wanted to provide that,” he said.

“People can walk around the corner and grab a six pack or a good bottle.

“The staff we are concentrating on recruiting are people with good wine knowledge.”

The latest renovation doesn’t have an indoor driving range or a jungle theme, although it maintains its own points of difference such as the lolly trolley, bottle shop and tongue in cheek signage.

“We have a sign on a door that says ‘a great number of movie stars and celebrities use our hotel, please respect their privacy’,” said Tom.

“That’s gone gangbusters, we’ve had a few laughs already.”

TEAM EFFORT

It hasn’t been a journey that Tom

has experienced on his own however, working closely with his wife Lara and son Tom Jnr.

“My wife Lara is my business partner, we worked together for about 15 years before we became an item,” he said.

“Tom Jnr is the assistant manager at the Kent Town Hotel, he’s doing a great job and really enjoying the journey.”

The early signs are encouraging and Tom believes the hotel is being well received by the community.

“The response has been good. Obviously we have had our teething problems just like everyone does, we still have a lot of work to get it exactly where we would like it to be,” he said.

“We are really happy about people coming down for Sunday breakfasts and lunch.

“You go outside and there are half a dozen people with their dogs. People with dogs are a great sign.

“We see that as great community contact.”

FUTURE PLANS

Tom said the development is “only halfway done”.

“The other half of the hotel property, not yet started, will become 75 four-star hotel rooms over four levels.

“It’s our first foray into accommodation, but we

are confident with Kent Town being a great site within walking distance to the city.

“We expect to have this out of the ground in the next two years. It will again change the hotel for the better, with hopefully the ‘pub’ side being a drawcard for the accommodation, and vice versa.”

Did you miss last month’s Hotel SA stories on...

• PUBLICAN PROFILE : MINLATON HOTEL

• FEATURE HOTEL : EOS BY SKYCITY

•

Timpecha Wholesalers

Timpecha Wholesalers is a South Australian family-owned business which began five years ago with the selling of local olives and olive oil, inspired by Tim’s father who sourced the products locally and abroad.

Five years later the product range has grown, and so has its relationships and footprint into foodservice. A proud Nafda Member since 2021, Timpecha Wholesalers has established themselves as a fortunable presence in big hotel groups. With superior service offering six-day deliveries to hotels.

For all orders, use our Fresho app, Timpecha Wholesalers. Email sales@timpechawholesalers.com Phone Tim Chatzopoulos 0412 949 814

REGIONAL MEETINGS

The AHA|SA was back on the road for 2023 kicking off the first regional meeting at the Transcontinental Hotel  in Quorn on 14 February. A huge thanks to Alicia, Patrick and their wonderful team for hosting this luncheon, along with all AHA|SA members and corporate partners who attended and supported the event.

The Albanese Government’s IR Reforms Commence with Further Changes on the Horizon!

The Albanese Government’s first tranche of significant workplace relations reforms began on 6 December 2022 with the commencement of the Fair Work Legislation Amendment (Secure Jobs, Better Pay) Act 2022 (Cth) (Secure Jobs Better Pay Act).

The Secure Jobs Better Pay Act makes several amendments to the Fair Work Act 2009 (Cth) (FW Act), Fair Work (Registered Organisations) Act 2009 (Cth) and Fair Work (Transitional Provisions

and Consequential Amendments) Act 2009 (Cth) (FW Transitional Provisions Act). The amendments commence at various stages across a 12 month transitional period, and they make changes to a broad range of areas including enterprise agreements and bargaining, sexual harassment and anti-discrimination, abolition of the Registered Organisations Commission and Australian Building and Construction Commission, compliance and enforcement and job security

and gender equality measures. In this article we provide an overview of some of the changes that will have the most impact for the hotel sector as well as briefly touching on the second tranche of reforms that the Government has on the agenda for 2023. (Note: We have not listed all the areas of amendment from the Secure Jobs Better Pay Act).

The following amendments come into operation from:

OWEN WEBB - AHA | SA WORKPLACE RELATIONS MANAGER

7 DECEMBER 2022

• Prohibiting pay secrecy – The FW Act has been amended to prohibit pay secrecy clauses in employment contracts and provide employees with a positive right to be able to disclose or choose not to disclose their pay details. A pay secrecy clause will have no effect if it is contained in a contract of employment entered into from 7 December 2022 onwards. If a contract of employment entered into prior to 7 December 2022 has pay secrecy terms, then an employee and employer will need to abide by those terms until such time as the contract is varied or a new contract is entered into.

• Strengthening antidiscrimination protectionsThe FW Act has been amended to prohibit an employee from being discriminated against on the basis of gender identity, intersex status, and breastfeeding. These protected attributes were not previously listed in the FW Act

• Sunsetting of “zombie” agreements – Amendments have been made to the FW Transitional Provisions Act to automatically “sunset” (terminate) collective agreements and enterprise agreements that were made prior to the commencement of the FW Act and during the bridging period of 1 July to 31 December 2009. These “zombie” agreements will automatically terminate at the end of 6 December 2023, unless an application has been made to the FWC to extend the agreement.

• Termination of enterprise agreements after nominal expiry date – The FW Act has been amended to include new measures in relation to the termination of enterprise agreements when they are

passed their nominal expiry date. To terminate an agreement after it’s expiry date the FWC will need to consider the views of any relevant employers, employees and unions covered under the agreement. The FWC will also need to take into consideration a range of factors including whether the continued operation of the agreement would be unfair to employees covered by the agreement, whether the agreement does not, and is not likely to, cover any employees, and whether the continued operation of the agreement would pose a significant threat to the viability of the employer’s business. The FWC will also need to consider whether bargaining is occurring for a proposed new agreement and whether termination would adversely affect the employee’s bargaining position, and whether termination reduces the risk of potential job losses. If an application is opposed by any party, then an application to terminate under sections 225 and 226 of the FW Act will need to be heard by a Full Bench of the FWC.

7 JANUARY 2023

• Job advertisements – Job advertisements must not include rates of pay that would breach the FW Act or an industrial instrument such as an award or enterprise agreement.

6 MARCH 2023

• Strengthening sexual harassment protections – The FW Act has been amended to include new provisions in relation to the prohibition of sexual harassment in the workplace. Employees will be able to take disputes in relation to sexual harassment to the FWC for conciliation or mediation.

6 JUNE 2023 ( OR AN EARLIER DATE TO BE FIXED BY PROCLAMATION )

• Changes to the BOOT – The FW Act has been amended to make changes to the Better Off Overall Test (BOOT), the test which is used to determine whether the employees covered by an enterprise agreement and better off overall in comparison to the relevant modern award. Changes to the BOOT include more of a global assessment as to whether employees are better off overall rather than a line-by-line assessment, greater consideration of the views of unions and employers where they share a common view, looking at patterns of work or types of work that are reasonably foreseeable, and an ability of reassessment against the BOOT if there were circumstances that were not properly considered during the approval process.

• Cooperative Workplaces Bargaining Stream – The multiemployer bargaining stream of the FW Act has been amended and renamed the Cooperative Workplaces Bargaining Stream. It enables businesses to voluntarily opt-in to an existing agreement with the support of a majority of employees at the workplace. This is seen as a means of trying to get more small businesses access to enterprise agreement making.

• Single Interest Bargaining Stream – The single interest bargaining stream in the FW Act has been amended which will make it easier for unions and employers to enter into multiemployer agreements. Unions will be able to apply for a single interest employer authorisation to cover two or more employers. The FWC can make the

authorisation if they are satisfied that the employer consents to the application or there is a majority support of employees of each employer who want to bargain for the proposed agreement. The FWC will also need to consider a range of other matters, most notably whether employers are “common interest” employers by looking at the nature of the businesses, the terms and conditions of employment of the employees in those businesses, geographical location and the regulatory regime they operate under. The FWC will also need to consider the public interest test and the views of the employers and unions.

7 JUNE 2023

• Flexible working arrangements

– The FW Act has been amended to expand on the flexible working

arrangements provisions. There is an expansion of the categories of employees that will have access to flexible working arrangements to include pregnant employees and where employees or members of the employee’s immediate family or household are experiencing family and domestic violence. The FWC’s powers have also been strengthened such that they will now be able to conciliate, mediate and arbitrate any disputes that an employee may wish to lodge against their employer for an employer’s refusal of their flexible working arrangement request.

• Unpaid Parental Leave –The parental leave provisions contained in the National Employment Standards has been amended. Where an employee taking 12 months

unpaid parental leave requests to take a further period of 12 months unpaid parental leave (24 months in total), amendments have been made to place increased requirements on an employer who refuses to agree to the request. The FWC also has increased powers to be able to conciliate, mediate and arbitrate any disputes about requests for extended period of unpaid parental leave.

6 DECEMBER 2023 ( OR AN EARLIER DATE TO BE FIXED BY PROCLAMATION )

• Fixed Term Contracts – The FW Act has been amended to include limiting the use of fixed term contracts for the same role to a maximum of 2 years (including renewals) or two consecutive contracts, whichever is the shorter. There

are some exceptions to these changes including for apprentices and trainees. Employers that enter a fixed term contract with an employee will also need to provide the employee with a Fixed Term Contract Information Statement which will be developed by the Fair Work Ombudsman. The FWC will also have powers to resolve disputes in relation to fixed term contracts.

SECOND TRANCHE OF WORKPLACE RELATIONS REFORMS

The Federal government has put out for consultation a range of measures on further amendments to the FW Act to gain feedback from interested parties, with the aim of these measures commencing in 2023. Proposed changes of significance to the hotel sector include:

• Inserting a right to superannuation in the National Employment Standards. This will provide a right for employees to directly pursue any unpaid superannuation contributions

from an employer. The Fair Work ombudsman would continue to be able to pursue unpaid superannuation in a complimentary role to the ATO.

• Reform of the four yearly review of superannuation default fund provisions in modern awards. The proposal would involve the FWC having the power to review and, where necessary, vary default superannuation fund terms in modern awards.

• Clarify the application of Fair Work Act protections to temporary migrant workers. Providing a clarifying amendment to the Fair Work Ac, confirming that temporary visa status does not alter the application of the Fair Work Act.

• Changes to flexibility around unpaid and paid parental leave provisions. Includes enabling parent to access the full paid parental leave entitlement flexibly down to a single day. At present it needs to be taken as a minimum 12-week block with 30 days of flexible paid parental leave, they

are seeking to make the whole period flexible.

WORKPLACE GENDER EQUALITY AMENDMENT

( CLOSING THE GENDER PAY GAP ) BILL 2023

Under the Workplace Gender Equality Act 2012 (Cth) it is mandatory for all relevant employers to provide an annual report for the previous 12 month period on their workforce data to the Workplace Gender Equality Agency. A relevant employer is one with 100 or more employees either as a standalone business or as a corporate structure across entities. The report opens on 1 April each year and needs to be submitted by 31 May each year.

Currently the data provided by individual employers is not made public. Through the Workplace Gender Equality Amendment (Closing the Gender Pay Gap) Bill 2023 the government is, subject to certain safeguards, seeking to make information contained in individual employers reports available to the public for publishing.

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

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

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

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

The AHA|SA Welcomes New Bronze Corporate Partners

LINCOLN

Mister Lincoln Co. Pty Ltd is a proud family owned and operated South Australian business with a wealth of experience and expertise in interior design and project management.

We lead the market in end-to-end commercial furniture, fixtures and equipment (FF&E) solutions for:

• Hotels and Resorts

• Hospitality Sector (Bars, Restaurants, Visitor Centres)

• Serviced Apartments

• Build to Rent (BTR) Residential Accommodation

• Student Accommodation

• Retirement Living

Our turnkey professional services include interior selections, manufacture, procurement, supply, assembly and installation of quality furniture, artwork, homewares, linens and appliances, professional styling, project management and package removal.

Mister Lincoln Co. creates beautiful and functional spaces with quality, reliability, sustainability and style in mind, proudly offering our clients cost effective solutions which make no compromise and that can be tailored to specific budget requirements.

Hotels, resorts, serviced apartments and hospitality venues are all in the business of creating unique experiences. We understand that today, the most successful

operations are those which offer a certain level of sophistication, visual appeal and comfort.

Your vision and success matters. Understanding and working hand in hand with clients is integral to our ethos and our process.

Charles Street, Norwood SA 5067 0402 777 326

hello@misterlincoln.com.au  www.misterlincoln.com.au 

1 Vimy Avenue, Airport District, Adelaide Airport, SA 5950 08 8245 6222

info@bunzl.com.au

www.bunzl.com.au

THE KINGSMEN

Bunzl is the global organisation with a local focus. We source, consolidate, and deliver a wide range of products that are essential to the running of your business. We leverage our bulk-buying power and distribution network, helping you promote bottom-line value and simplification of your supply chain.

As a specialist supplier of the hospitality and catering industry, we supply a huge range of products spanning hotel guest amenities, food service products, tableware, barware, glassware, cutlery, and crockery, as well as buffet and commercial kitchen equipment. We are the trusted partner of major hotel groups, QSRs, restaurants, bars, supermarkets, pubs, and clubs. We also offer a wide range of sustainable disposable food packaging. Bunzl is your one-stopshop for all your hospitality needs.

Contact our SA team with any enquiries: banzadelaide. customerservice@bunzl.com.au

The Kingsmen has specialised in providing hospitality workers to the resort and hotel industry since 1996. Our primary recruitment service is bringing in 4/5 star “resort trained” Fijian chefs, kitchen hands and food and beverage staff into Australia.

Our unique point of difference is our recruited staff can stay with your organisations for up to four years - helping increase productivity and stability in kitchen teams. Whilst being flexible enough to release the staff back to our pool with 30 days notice if you require.

All staff are interviewed in Fiji in person, and have a minimum of five years’ experience. They are dedicated, hard working, and reliable for the full four years. We also provide short term “peak season” staffing solutions with working holiday makers.

Our head office is here in Adelaide and we also specialise in regional placements where finding and holding staff is challenging.

1/375 Greenhill Rd, Toorak Gardens SA 5065 0410 416 655

matt@thekingsmen.net.au

www.thekingsmen.net.au

MISTER

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

131 733

pfdfoods.com.au

Light & Wonder

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

AHA|SA Podcasts 

The AHA|SA now has a range of podcasts available for members, to suit all your needs and interests. Podcasts are a great way for you and your staff to receive up-to-date information for the hospitality industry, access important resources, and learn more about SA pubs and publicans, both old and new. Whatever your mood, there’s a podcast for you. Tune in via your favourite podcast app!

Our Shout is the official podcast of the SA Hotel industry, brought to you by the AHA|SA.

Hosted by Mandy Collins, publican of the Lady Daly Hotel, Our Shout is a great 30-minute listen to keep you and your team up-to-date with the latest hotel industry news and information, interesting pub stories and business tips from our corporate partners.

This is a podcast not to be missed!

The last two years have been incredibly challenging for the hospitality industry, so the AHA|SA and corporate partner EML, have created the Check Inn - Mental Health and Wellbeing in Hospitality podcast to help those in the industry.

Hosted by Tim Boylen and Organisational Psychologist Hayley Lokan, this series of six podcasts covers various topics in short, easy-to-understand episodes for you and your staff. Topics include resilience, managing stress, emotional intelligence, managing change, wellbeing and dealing with difficult customers.

Update: Greg Fahey is the latest addition and you’re sure to get a laugh as he tells a wide range of stories.

In the brand new podcast series, Behind the Bar - Stories of SA Publicans, SA publicans recall “the way things used to be” - the days of SP bookies, paying off police and hotels doubling as prisons and morgues.

Listen to tales of the day beer ran out, memories of the “six o’clock swill” and previously untold stories of political intrigue, as well as Peter Hurley’s thoughts on Nick “No Pokies” Xenophon.

OUR SHOUT: THE SA HOTEL PODCAST

CHECK INN : MENTAL HEALTH & WELLBEING IN HOSPITALITY

BEHIND THE BAR : STORIES OF SA PUBLICANS

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.

Hostplus is a top-performing super fund that puts members first. That’s why we’re proud to have been named the 2023 Fund of the Year by third-party ratings agency SuperRatings. Judged across three areas: strong performance, competitive fees, and an ongoing focus on members, we’re thrilled to receive this recognition.

The rating is issued by SuperRatings Pty Ltd ABN 95 100 192 283 AFSL 311880 (SuperRatings). Ratings are general advice only and have been prepared without taking account of your objectives, financial situation or needs. Consider your personal circumstances, read the product disclosure statement and seek independent financial advice before investing. The rating and awards are not recommendation to purchase, sell or hold any product and are only one factor to be taken into account when choosing a super fund. Past performance information is not indicative of future performance. Ratings are subject to change without notice and SuperRatings assumes no obligation to update. SuperRatings uses objective criteria and receives a fee for publishing awards. Visit www.lonsec.com.au/superfund/ratings-and-awards/ for ratings information and to access the full report. © 2022 SuperRatings. All rights reserved. General advice only. Consider the relevant Hostplus PDS and TMD at hostplus.com.au and your objectives, financial situation and needs, which have not been accounted for. Awards and ratings are only one factor to consider. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 trustee for Hostplus Superannuation Fund, ABN 68 657 495 890. HP2388

NEW AHA|SA MEMBERS

OFFICE HOLDERS

CONTACT

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

IAN HORNE

General Manager

ANNA MOELLER

Deputy General Manager

ALISA WENZEL

Financial Controller

OWEN WEBB

Workplace Relations

GARY COPPOLA

Legal and Advocacy

SCOTT VAUGHAN

Membership & Business Services

KATHERINE TAYLOR

Communications and TAA (SA)

LUCY RANDALL Events & Partnerships

DIDIER VOLLERIN

Liquor & Gaming

LIZ TURLEY Training Coordinator

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