Clubs and Pubs Manager – Spring 2014 by Executive Media

CLUBS&PUBS manager Spring 2014

Print Post Approved 100009099

Contents News Intelligent sound system cuts power bills and delivers excellence Bin the bullies

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Cash redemption terminals increase security and customer satisfaction 6 OzHarvest successfully feeds thousands using surplus at the United Nations’ Think.Eat.Save events to fight food waste

Flooring What’s new? Step safety flooring R10, R11, R12 and Barefoot Slips, trips and falls – how safe are your floors?

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Marketing Show them what they want using video on your website

Gaming AGE 2014: Bigger and better than ever

A sustainable industry: economic benefits and responsible gambling 24 Solution focused. Technology driven

Beverages Craft beer on the map

Speed – these professional freshwater dishwashers are fast and hygienic

Food equipment First ever Melbourne festival celebrating the truffle successfully Editor: Giulia Heppell Designed by: Alma McHugh Published by:

Hygiene – dishwashers that are fast, hygienic and extremely economical

Food service made easy

Raise the bar with America’s number-one selling ice machine 430 William Street, Melbourne VIC 3000 Tel: (03) 9274 4200 Fax: (03) 9329 5295 Email: media@executivemedia.com.au Web: www.executivemedia.com.au Cover image: Cronulla Golf Club, New South Wales. Photograph courtesy of Alex Donnini Photography, 0407 511 504, adphotography@optusnet.com.au Project architects: Abeo Architects, www.abeoarchitects.com The editor, publisher, printer and their staff and agents are not responsible for the accuracy or correctness of the text of contributions contained in this publication, or for the consequences of any use made of the products and information referred to in this publication. The editor, publisher, printer and their staff and agents expressly disclaim all liability of whatsoever nature for any consequences arising from any errors or omissions contained within this publication, whether caused to a purchaser of this publication or otherwise. The views expressed in the articles and other material published herein do not necessarily reflect the views of the editor and publisher or their staff or agents. The responsibility for the accuracy of information is that of the individual contributors, and neither the publisher nor editors can accept responsibility for the accuracy of information that is supplied by others. It is impossible for the publisher and editors to ensure that the advertisements and other material herein comply with the Competition and Consumer Act 2010 (Cth). Readers should make their own inquiries in making any decisions, and, where necessary, seek professional advice.

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Australia’s best pub grub – raising standards in Sydney’s bustling pub scene ABN 30 007 224 204

Brilliant – dishwashers with freshwater system for glassware and cutlery

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Hygiene Gastropub or ‘gastro’ pub – the choice is yours, put your Score on the Door

Chemical-free hygiene

Healthy hands, healthy diners: the importance of practising good hand hygiene in clubs and pubs

Tork wiping and cleaning products manage fast-paced racing crowds

Interiors and Architecture Dooleys Lidcombe Catholic Club’s epic transformation

Furniture shines at this year’s Australian furniture industry night of nights

Profit from play with a bespoke playground

The many functions of the function room A space you’ll never forget

New projects giving life to old venues

Education and Training Hospitality’s bright star

International trainee chefs: a cost-effective way of filling kitchen vacancies and reducing staff turnover

CLUBS AND CLUBS PUBS AND MANAGER PUBS MANAGER Summer SPRING 2013–2014 2014 • 1

NEwS NEWS

INTELLIGENT SOUND SYSTEM cuts power bills and DELIVERS EXCELLENCE

PLENA MATRIX BY BOSCH: • is an intelligent power management system • is an affordable, high-performance sound for small- to medium-sized venues • is designed for pubs, clubs, hotels, bars and restaurants • offers flexible control using wall panels, and iPad or iPhone apps. The Bosch PLENA matrix system is ideal for sound distribution in up to eight separately controlled areas or zones. Venues such as pubs, gyms, hotels, restaurants and bars can now experience high-quality audio by using a system that has been designed to reduce everyday running costs, as well as environmental impact.

INTELLIGENT POWER MANAGEMENT SAVES COSTS AND THE ENVIRONMENT It’s a well-known fact that the majority of small- to mediumsized venues don’t employ audio staff, and that their sound systems, including power-hungry amplifiers, stay turned on 24/7. Apart from reducing product lifetime, this adds sizeably to power bills and environmental impact. The PLENA matrix system addresses these issues with efficient power components and the stand-by mode in its amplifiers. In stand-by mode, the amplifier goes to sleep, and power consumption is reduced by 97 per cent or more. Stand-by mode can be activated manually or by using Bosch motion detectors connected to the amplifier. If no movement is detected, stand-by mode is activated after a user-specified time period. Any subsequent movement restores full power and sound instantaneously.

HIGH-PERFORMANCE SOUND The PLENA matrix includes a full-featured 8x8 DSP Mixer/Processor and a choice of two high-performance,

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four-channel DSP Power Amplifiers (125 watts and 220 watts per channel). When combined with quality loudspeakers, the system will produce high-performance audio in even the most demanding settings.

REDUCED CABLE RUNS AND INSTALLATION TIME A single-cable approach (CAT5) for connection of all PLENA matrix components, and daisy chaining of call stations and wall control panels, reduces cable runs and eliminates cable stripping. This translates into lower installation costs.

POWERFUL AND FLEXIBLE CONTROL OPTIONS, INCLUDING IOS APP The PC GUI software is designed for system set-up and master zone control. The software allows for the creation and quick recall of ‘scene’ settings, and to eliminate tampering from ‘helpful’ staff, access to advanced-user functions can be password protected. For the end user, wireless control is provided using the PLENA matrix iOS app on an iPad or iPhone. By simply selecting a particular zone or channel, adjustment of the mix levels and master volume takes seconds. Finally, wall control panels can be used in individual zones to control volume and music source selection.

IDEAL FOR ANY QUALITY LOUDSPEAKER While suitable for a wide range of ceiling, wall or freestanding speakers, PLENA matrix has been tested and calibrated with Electro-Voice, Bosch and Dynacord loudspeakers used for background music and speech distribution. C&PM More information: Bosch Communication Systems T: +61 2 9683 4752 | F: +61 2 9890 5928 E: boschcomms@au.bosch.com

Thinking about Security? Think Bosch. Thinking about Sound? Think Bosch again.

Many people know that Bosch Security provides state-of the art video systems, venue access control and intrusion alarm systems. Whether itâ&#x20AC;&#x2122;s low-light HD cameras for your gaming lounge or car park areas, intelligent video analysis and storage requirements, or clever access and intrusion systems, Bosch has the right security solution for your venue. What you may not realise is that Bosch Security also owns some of the worldâ&#x20AC;&#x2122;s largest speaker and communication equipment brands. From pubs and clubs to stadiums and concert halls, airports and broadcasting studios, our Electro-Voice, Dynacord, RTS, Telex and Bosch branded products cover every aspect of public address, background music, live music, wired and wireless communications. Whether the venue seats 20 or 20,000, we can provide the ideal sound system for your exact requirements. So when you think about security or sound, think about calling Bosch to find out how we can enhance the value and usability of your venue.

Bosch National Order Desk: 1300 1 BOSCH (26724) Email: stsales@au.bosch.com www.boschsecurity.com.au Video Surveillance

Access Control

Intrusion Alarm

Security Master License No: 409 400 739

BGM

Public Address

Pro-Sound

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Bin the BULLIES

Registered not-for-profit clubs across New South Wales have adopted a new initiative aimed at tackling bullying and helping prevent it from occurring in our schools.

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news

The financial cost of workplace bullying to businesses in Australia is estimated to be between $6 billion and $13 billion a year

nder the BULLYCheck program, job applications from high school bullies are thrown in the bin, sending a clear message to high school students that their actions do have consequences down the track. As well as being a deterrent for potential bullies, the program is also designed to prevent high school bullies from working in clubs. If a club signs up to the program, any person aged 20 years or younger who wants to work at the venue would have to consent to a verbal referee check from their local high school before their application is considered. The focus of the reference check would be on participation, either at school or online, in bullying, stalking or harassment of a serious nature. If the school confirms that the applicant was involved in high-level cases of bullying or threatening behaviour, the job application will be rejected.

Anti-bullying expert Lorin Nicholson also runs workshops with high school students as part of the program in areas where clubs have adopted the BULLYCheck initiative. ‘More than a quarter of our children are regularly bullied at school and more than half at some time during their teenage years,’ says Nicholson. ‘Bullies are often driven by selfish desires, and simply don’t care about the damage they are causing to others. The brilliance of this program is that it targets the one thing bullies care about – themselves.’

Facts about bullying in Australia School bullying • About 50 per cent of children report that they have been bullied.

However, if a student voluntarily raises their past bullying history, but demonstrates remorse and a high level of community service, then their application may be considered on its merits.

• 70 per cent of teachers have observed bullying or have had it reported to them.

The expansion of the BULLYCheck program came after a successful 12-month trial in the Riverina region of New South Wales. The results of the trial saw ClubsNSW, the peak body for the state’s registered club industry, adopt BULLYCheck as an industry best-practice initiative.

• A quarter of Australian children report that they have been the victim of cyber bullying.

ClubsNSW Chief Executive Officer Anthony Ball says that the BULLYCheck scheme shows that clubs are not places of employment for bullies.

Workplace bullying

‘Clubs across New South Wales have a zero tolerance policy when it comes to bullying. We are hoping that young people, while at school, will think twice about bullying someone if they think that their future career could be affected as a result. If we can stop one person from inflicting harm on another person by [implementing] this program, then we know it is a success.’ Ball adds that the program takes the focus off the victim, and puts it back on the perpetrator. ‘Traditionally, anti-bullying programs have stressed the effect bullying has on victims. Bullies don’t care about the harm that they cause to others. This program forces students to think about the effect that their bullying will have on their own career, which for many is the most powerful motivator of all.’

• Almost 10 per cent of students admit to bullying other students every few weeks.

• Young people who bully others have a one in four chance of having a criminal record by the age of 30.

• The financial cost of workplace bullying to businesses in Australia is estimated to be between $6 billion and $13 billion a year. • Research indicates that 3.5 per cent of the working population is bullied, and that around 2.5 million Australians experience some aspect of bullying during their working lives. • The average cost of serious bullying is $20,000 per employee. C&PM

For more information about BULLYCheck, please visit www.clubsnsw.com.au/community/communitysupport/bullycheck

CLUBS AND PUBS MANAGER SPRING 2014 • 5

NEwS NEWS

CASH REDEMPTION terminals increase security and customer satisfaction

QuickPay®

AutoPay®

nsuring your cash float security is crucial to keeping your staff, patrons and business safe. Most venues have taken steps to reduce their cash exposure and devices such as ATMs and under counter safes have helped achieve this.

the gaming payout process (tickets, cards or line of sight) and fits under most counters in the cashier’s booth. It protects staff and secures your gaming float by ensuring that cash can only be accessed by staff when a valid gaming ticket is scanned and authorised.

With the growing trend towards ticket-in, ticket-out (TITO) and card based gaming, Cash Redemption Terminals (CRTs) will hold more cash highlighting issues of security and insurance. Many CRTs on the market today only have business hours safes, which is a cause for concern (cash-in-transit companies will not insure cash in a business hours safe). It is important to invest in a CRT that offers the best possible security for your venue now and into the future.

Both QuickPay® and AutoPay® feature a secure Level 1 rated safe (or higher) which makes then more secure and may result in a lower insurance premium.

Banktech has addressed this issue with QuickPay®. Not only does it provide a familiar self-serve option to your gaming patrons, it also ensures your cash float is locked in its secure CEN-L safe. QuickPay® features an intuitive touch-screen interface that patrons will find easy to use with the option to brand the terminal to suit your venue. QuickPay® provides a range of transactions including ticket redemption, note breaking, loyalty card management, purchase gaming tickets and top-up cards – leaving your staff free to serve other customers more effectively and efficiently. In some jurisdictions, gaming restrictions dictate that some transactions will require the customer to visit the cashier. AutoPay® cashier assist terminal is designed to streamline

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Service and support is so important when making an investment in technology. Banktech owns and operates the CashConnect ATM Network and has built its reputation on delivering the most responsive service in the industry – seven days a week. This same team will also look after QuickPay® and AutoPay® so you can be assured of equipment quality and the ongoing support. QuickPay® and AutoPay® comply with all current regulations and combine the best ATM and gaming technology available, with flexible software, specifically designed to meet future gaming industry changes. If you are thinking about transitioning to TITO technology for your gaming operations, or need a cash redemption system to enhance your existing infrastructure, ensure the CRT solution you choose provides the best value to your business. C&PM Contact your sales manager direct or call Banktech on 1800 08 09 10 and ask about their flexible payment options to get you started.

Cash Redemption Terminal

Streamline your gaming Introducing QuickPay®, the all-new cash redemption terminal (CRT) designed to improve customer service, reduce costs and extend the benefits of ticket-in-ticket-out (TITO) or card-based gaming systems • Familiar and easy to use. Built on the same platform as our proven ATM network with intuitive touchscreen operation. • Uncompromised reliability and quality. Combines the best ATM and gaming technology available today to ensure the highest levels of reliability. • Protects your investment. Flexible software designed to meet future gaming industry changes. • Responsive 24/7 Monitoring. Advanced device diagnostics ensure QuickPay servicing and replenishment is fast and up-time is maximized.

• Experienced and trusted support and service. Banktech is trusted by Australia’s largest venues and has a proven track record of service excellence. • Multi-level access for added security. Coins and gaming tickets are held separately to notes, allowing different levels of access by staff during trading hours.

Ask about our customised venue branding options!

Flexible payment options available

FR5398L/08/14

• Safe and secure. Notes are held in a secure (CEN-L) safe that allows for cash-in-transit (CIT) servicing (e.g. Armaguard, Prosegur etc).

• Multi-purpose functionality. Card, ticket or cash redemption services from a single terminal.

Get more from your gaming operations. Call Banktech on 1800 08 09 10 TRUSTED PAYMENT SOLUTIONS www.banktech.com.au

NEwS

OZhARvESt

SUCCESSFULLy

FEEdS thOUSANdS using surplus at the United Nations’ Think.Eat.Save events to fight food waste

Australia’s leading food rescue organisation, OzHarvest, fed up to 10,000 people across Sydney, Brisbane, Adelaide, Melbourne and Newcastle at the Think.Eat.Save events: a collaboration with the United Nations to tackle the issues of food and nutrition security, and sustainable food systems.

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NEws

continued from page 8

aking place on Monday 21 July at Martin Place in Sydney, St Stephen’s Cathedral in Brisbane, Federation Square in Melbourne, The University of Adelaide in Adelaide, as well as Hunter Street Mall in Newcastle, the Think.Eat.Save events were a collaboration with the United Nations Environment Program (UNEP) and the UN’s Food Agriculture Organisation (FAO) Global Initiative on Food Loss and Waste Reduction (SAVE FOOD). Some of the nation’s top chefs – including Neil Perry, Guillaume Brahimi, Matt Moran, Frank Camorra, Somer Sivrioglu, Cory Campbell, Josue Lopez and Callum Hann – as well as politicians and celebrities, united at each of the events to take a stance against food waste.

Food waste is currently costing Australians up to $10 billion each year, while two million people still rely on food relief Members of the public were served a free, delicious and hearty hot meal made from surplus produce that would have otherwise ended up as landfill. Food waste is currently costing Australians up to $10 billion each year, while two million people still rely on food relief. Founder and Chief Executive Officer of OzHarvest, Ronni Kahn, says that the aim of Think.Eat.Save 2014 was to bring attention to the disturbing amount of food wasted in Australia and around the world, where roughly one-third of food produced for human consumption (approximately 1.3 billion tonnes) gets wasted and lost along the way.

actions can affect change and, united, our actions will make a huge, positive impact on our planet.’

‘Our modern-day challenge is to create a sustainable food culture that can be shared by all – where we waste less at all levels of food production, distribution and consumption,’ Kahn says.

Renowned gardening personality Costa Georgiadis took part in a panel discussion around food waste and food sustainability, and encouraged people to learn more about the source of their food.

‘I’m thrilled that so many people came to our events, not just for the free lunch, but also to hear about how they can make a positive contribution and reduce food waste. Outside of Think.Eat.Save, each and every one of us can make a pledge to reduce food waste at home. Small

‘Food and waste are two words that OzHarvest is using in the one sentence. If we want to change our appreciation of food and reduce the amount of food wasted, we need to get to know exactly what it is we’re buying and eating. Make food your friend, not a stranger,’ says Georgiadis. C&PM

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FLOORiNG FLOORING

WHAT’S NEW? Step safety flooring R10, R11, R12 and Barefoot

lips, trips and falls are a leading cause of compensation claims within the workplace, according to Safe Work Australia.

Forbo’s new Step safety flooring collection provides a complete range of floor covering solutions that are designed to meet legal and safety requirements in a wide area of floor applications. All products in the Step collection meet and exceed the new AS4586–2013 slip resistance standard and building code requirements. The new collection includes new Step crystal technology, which allows for optimal performance, clearer, brighter visuals, and easier cleaning and maintenance properties, along with an improved environmental profile and recycled material. The Step range combines outstanding slip resistance performance in all relevant slip classes, and, at the same time, offers the widest range of design possibilities on the market. The matt-finish PUR Pearl surface provides superior, long-lasting appearance and resistance to stains. Take safety flooring further without the hassle of heavy maintenance. One can now move from back-of-house through transition zones to front-of-house with high design and safety, and one price!

SURESTEP R10 – WATER SPILLAGE With lifelong-guaranteed R10 slip resistance, these products are all applicable for general areas, where an increased slip risk is likely to occur – often as a result of water spillage. Collections include Surestep Original, Star, Wood, Stone, Mineral and Texture. With these ranges, Forbo offers the widest and finest design range for front-of-house areas on the market.

SAFESTEP R11 AND R12 – WATER PLUS ADDITIONAL CONTAMINATION Products in this category are applicable in areas where high slip risk is identified as a result of continuous contamination of the floor. In these areas, it is simply not possible to prevent spillage due to the type of work being conducted. The intensity of use defines the product to choose, but, whatever is chosen, Safestep will guarantee a performance for life, suiting the application. Collections include Safestep R11 and Safestep R12.

WETROOM – BAREFOOT AND SHOES Wetroom floor products are developed for use in continually wet areas, where water flows frequently and barefoot traffic 12• •CLUBS X CLUBSAND ANDPUBS PUBSMANAGER MANAGERSPRING SPrING2014 2014

is the standard, or where a combination of barefoot and footwear traffic occurs. For these applications, Forbo has designed an innovative and highest-standard solution, with two collections that are 100 per cent colour-coordinated: Surestep Laguna and Safestep Aqua.

FORBO DESIGN OPTIONS, PRODUCTS AND APPLICATION Forbo Flooring Systems is a global manufacturer that offers a complete and comprehensive portfolio of commercial flooring solutions for all segments and applications, including office, health, aged care, education, retail and hospitality. Products include project vinyls, linoleum, Flotex flooring, carpet tiles, Coral entrance systems and Step safety flooring. Forbo delivers high-quality, stylish and design-oriented solutions that allow new and existing facilities the opportunity to upgrade and modernise, while still offering low lifecycle costs, durability and world-leading environmental performance. Forbo offers tailored solutions for every area, from entrances to lobbies, through to offices and functional areas, including commercial kitchens, wet areas and specialist areas, such as conductive modular server rooms. Protect your investment and reduce costs with Coral entrance flooring – a high design, highly functional dirt removal system that keeps the outside... outside! C&PM Please visit our website for more information: www.forbo-flooring.com.au, or contact Forbo Flooring at info.au@forbo.com or 1800 224 471.

FLOORiNG

SLiPS, tRiPS ANd FALLS

– how safe are your floors?

Slips, trips and falls account for thousands of workplace-related injuries in Australia each year.

he most common injuries that can result from a slip or fall in a venue include cuts, bruises, musculoskeletal injuries, fractures and breaks, and dislocations. More serious injuries can also occur. It is therefore imperative for club and pub managers to ensure that their flooring is free from hazards – and, in particular, is not a hazard within itself. There are many reasons why a person – both an employee as well as a patron – can slip or fall in a club or pub: • slips: A person will slip when their foot loses traction with the ground surface. When these surfaces are wet or slippery, a slip is most likely to occur. Slippery surfaces include highly polished, greasy or wet floors.

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FLOORiNG

Do you provide a safe & hygienic environment for your staff? Roxset SE Epoxy is a seamless, impervious floor coating system with varying degrees of slip resistance for the Hospitality, Beverage, & Food Processing industries. Roxset meets the highest OH&S standards set by HACCP, AQIS and FoodSafe, ideal for wet and dry food processing areas where the highest level of food hygiene and safety are required. Features & advantages include: •

Impervious non-slip impact with abrasion resistance

•

Will not harbour Bacteria

Providing safe, durable & ultra-clean flooring for over 30 years.

•

High/Low temperature tolerant & chemical resistant

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Full range of textures & colours available

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Easy to clean, low maintenance, reduces costs (readily repaired)

•

Long lasting (20 years +) with full materials & installation warranty

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Installation 7 days a week, 24hrs a day

1800 769 738 roxset.com.au

HEALTH & SAFETY FLOORING

327848A_Roxset | 2063.indd 1

• trips: Tripping usually occurs when a person’s foot gets caught on an object or surface unexpectedly. These objects can include uneven edges on floors and tears in carpets. Both slips and trips can result in a fall; however, the most common cause for falls in hospitality venues is when a person falls from a low height, such as steps and curbs.

hoW to control the risk oF slips, trips and Falls in venues identiFy the haZard Identifying hazards is the first step in achieving a safe environment for both patrons and staff members. There are many common hazards present in clubs and pubs that cause both employees and patrons to slip or trip, and prevention is key to ensuring that people within your premises are safe from grievous injury. The first step in prevention is identifying the hazard.

21/07/14 9:04 AM

Typical hazards in clubs and pubs include the following: • spills • change from wet to dry surfaces – for instance, walking from outside, where it may be raining, to inside, where the floors might be tiled or polished • uneven flooring levels • sudden changes between floor surfaces – for instance, joins between polished timber and carpet. Regular inspections of the premises can help to identify such hazards; and once hazards such as the above have been identified, managers must then move on to step two: conduct a risk assessment.

perForm a risk assessment A risk assessment will involve a manager identifying what could happen to a patron or member of staff if they were exposed to a hazard, as well as the likelihood of this occurring.

CLUBS AND PUBS MANAGER SPrING 2014 • 15

FLOORING

Conducting a risk assessment will help club and pub managers determine: • how severe a risk is • whether any control measures exist; and, if so, how effective they are • what action should be taken to control the risk • how urgently this action should be undertaken.

How to ensure that your flooring

High-risk areas for slips and trips: • areas where floors can become wet or oily – for instance, the floors surrounding bars and kitchens, and entrances when it is wet or raining outside • sloping surfaces • high pedestrian traffic areas • any area where people must walk/move quickly.

is safe The best way to prevent slips and falls is to build and design your venue with safety in mind. During the design and construction of a venue, owners and managers should always think about safety. There are various types of flooring options to choose from in today’s society, each with a safety feature to ensure the prevention of injury. • Carpet: Carpet flooring in clubs and pubs is a costeffective safety solution. The carpet fibres absorb liquid,

preventing slips resulting from wet floors; however, the life of a carpet is substantially shorter than other flooring options, and tears, rips and general wear and tear can add to the threat of a slip or trip. If you choose to fit your venue with carpet, ensure that you allow for regular maintenance of the surface. Carpet tiles are a way around introducing a new hazard into your venue. When a tear or hole appears in the carpet, replacing one tile rather than the entire floor will not only eliminate the risk relatively easily, it will also allow your premises to continue to run, eliminating a loss of profit due to a venue’s closure. • Concrete: Concrete is one of the best floor surfaces to available on the market, as it is good in all weather conditions – including in the rain. This option is also affordable, and when used correctly, concrete floors can also be the point of difference in your venue’s interior. • Quarry/ceramic tiles: These tiles offer low water absorption and have a good resistance to chemicals, making quarry and ceramic tiles an easy and costeffective safety solution. While these tiles can be slippery when wet, they can be molded with aggregate or profiles before installation – this will improve slip resistance; however, if this option is chosen, special cleaning equipment may be required. • Timber flooring: Timber floors are aesthetically appealing, and are easy to maintain. Spilt drinks are easily wiped off the wooden surface, and high-traffic areas are often unaffected by foot traffic; however, timber flooring can become a hazard when wet. Thankfully, there are various anti-slip coatings and products that will help with the slippery nature of timber flooring. The benefit of such treatments is that they are easy to apply, and can be rolled onto timber and wooden floors even after construction and design has been completed. C&PM

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MARKEtiNG

ShOw thEM whAt thEy wANt USiNG vidEO ON yOUR wEBSitE BY geOFF ANdersON, vIdeO PrOdUCer ANd OwNer, sONIC sIgHT

The use of video on websites has now become the most powerful way to engage an audience online.

he days of promoting your venue with only pictures and words have long gone, and a recent survey reported that more than 73 per cent of people are far more likely to purchase a product or service after

watching a video demonstrating its features. In addition, 96 per cent of consumers say that video contributes to their final buying decision. Video is an ideal tool for a visually tangible product, such as a venue. Previously, venues have used still shots to promote meals and function spaces, but a video tells a much richer story; it captures an atmosphere and energy far beyond a static image. A well-crafted video will move and excite your audience, and, ultimately, can convert viewers into customers. In addition, well-framed visuals combined

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MARKETING

Regular events Do you have a weekly schedule of events? If so, create a short video promoting the trivia night, the two for one meal, or whatever it is you have on each day of the week. You may think that you’ve already promoted it, but people still love to click a video rather than read just plain text.

Benefits of membership

with music and voice over can make the audience feel like they’re familiar with the venue, and encourage customers to come to your establishment to enjoy themselves, make friends, have fun and relax. Video is also an ideal way to share news about your venue, and, with the use of social media, it is also a great way to spread the word across your community. Here are eight types of video, which are ideal for the clubs and pubs market:

Highlights of events that you sponsor

If you’re planning on posting a membership-building video, it needs to impress. You want to showcase the benefits and features of your facility in its best light. It is advantageous to use a professional for this, and the video should be fully scripted. With some simple tweaking, it could also serve as a general promotional video for the venue.

Case studies I had a major birthday celebration at a pub recently – the venue and the food were fabulous, and the staff members were very helpful and attentive. How good would it be to have interviews with customers who have enjoyed a great evening at your venue? Case studies and testimonials are an easy way to assure potential customers that your venue is the right choice for their special occasion. By building up a library of these types of videos, you’ll be able to cover the most common types of events that you hold at your club or pub.

If your venue is sponsoring a community event, don’t be shy about letting people know. Try requesting that the organisers of the event make a video for you. A local pub recently supported an event at a nearby school and, as a result, they were able to include their branding in the video. By showcasing this on your website (perhaps under a ‘Community’ tab), you leverage your sponsorship and remind people of your support within the community.

Functions

Overview of facilities

Does your staff have to explain the same information to customers over and over again? If so, create a short video answering commonly asked questions.

Depending on the size of your venue, this could actually be a series of short videos depicting food venues, entertainment areas, sporting aspects and so forth. Always remember to focus on the benefits of your facilities for the customer!

Upcoming entertainment If you have entertainers appearing at your venue and they already have a promotional video, make sure that you link this to your website, and that you promote the date and time of the event. It’s effective, simple and, better still, free!

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If you target a particular type of client, use a video to promote your venue in the best light. Used correctly, these videos can highlight the advantages of using your venue for special events – such as weddings, corporate events, social events and so forth.

Frequently asked questions

Remember to keep things succinct, as people would rather watch six one-minute videos than one six-minute video. C&PM Geoff Anderson is a video producer and owner of Sonic Sight, a corporate video production company. He presents on using video in business and is the author the Amazon Best Seller Shoot Me Now – Making videos to boost business. Visit www.sonicsight.com.au/clubsandpubs for a special offer for readers of this magazine.

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gaming

AGE 2014: bigger and better than ever Interview with Ross Ferrar, CEO, Gaming Technologies Association, and organiser of the Australasian gaming expo (AGE).

Clubs and Pubs Manager (C&PM): What were your expectations about the show? Have you met them? Ross Ferrar (RF): Having been at the previous location for 24 years, moving to the new location certainly meant that we were going into unchartered territory. Bringing the show to the new location brought many challenges; we had to reconfigure the layout of the show to fit into the new space; and we had to take into consideration such elements as the lower ceiling heights, the higher level of ambient light and the accessibility. There was limited on-site parking, which meant that we had to place a greater reliance on three modes of public transport to get the visitors to the Expo: buses from Central Railway Station, ferries from the old Darling Harbour site (where the bulk of the parking was still available) and the taxi service. There was also a concern about the geographic ‘segregation’ of Darling Harbour from the restaurant precinct of Darling Harbour and Cockle Bay. In addition to promoting the show to both exhibitors and visitors, we also needed to communicate the details of the new location, and its associated transport arrangements to the exhibitors and visitors. Of course, the biggest unknown for us was how the visitors would react to the new location and the use of public transport.

20 • CLUBS AND PUBS MANAGER SPRING 2014

GAMiNG

C&PM: How did the exhibitors and visitors respond?

dine on site and consequently stayed for longer.

rF: As it turned out, none of the concerns we had prior to the show materialised. We were greatly encouraged when the show’s exhibitor space sold out a month before the show dates.

Ultimately, we were delighted with the visitor response to the show, with visitor numbers very close to those of 2013.

The visitors seemed to enjoy the ambient light, the on-site catering and the accessibility. To communicate the details of the new location, our early advertising focused on just that: ‘AGE to shine at Glebe Island’. In May, we launched a dedicated AGE mobile app, which included all the information visitors needed for access to the show. When analysing the download statistics for the app, we learned that the app user numbers exceeded 90 per cent of the numbers of desktop users. At the actual AGE, the buses, taxis and ferries all seemed to run like clockwork, with one-third of all visitors using the ferries. From the exhibitors’ point of view, the geographic segregation from Darling Harbour and Cockle Bay’s restaurant precinct was a bonus. The visitors were happy to

C&PM: What can you tell us about exhibitor and visitor feedback? rF: The feedback from both the exhibitors and the visitors has been very positive, with many exhibitors spontaneously expressing satisfaction at the Exhibitor Cocktail Party, held on the first night of the show. While some established exhibitors were nervous about the move to Glebe Island and had lowered their expectations accordingly, one of them volunteered, ‘We have been exhibiting at the Sydney AGE for a number of years. This year, our expectations were not high. We were pleasantly surprised. The show, from our perspective, was a huge success.’ Another exhibitor also commented: ‘This year’s AGE was definitely the best in recent memory. After changing venues, I’ll admit [that] I wasn’t quite sure how we’d go; but the overwhelming response from customers, both locally

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CLUBS AND PUBS MANAGER SPrING 2014 • 21

gaming

and internationally, has made this year’s show a fabulous success. Not only was I impressed with the quality of the attendees, the effort that all the exhibitors went to getting behind the show was amazing. Can’t wait for 2015!’ C&PM: Why is it important to run the exhibition in Sydney, Australia? RF: When the New South Wales Government first announced the demolition and reconstruction of the old Darling Harbour site, and that it would take three years, we considered our options, which were to move the show interstate to either Sydney or Brisbane, or stay in Sydney and either go to the suburban Homebush precinct or utilise the unbuilt Glebe Island facility, which was to be adapted from the temporary press facility that was used in the 2012 London Olympic Games. To assist us in our decision-making, we widely canvassed the opinions of both the exhibitors and the visitors, and the response was a resounding ‘Keep the AGE in Sydney’. From our perspective, Sydney is the natural home for the AGE, particularly as it attracts visitors from every state in Australia, as well as international visitors from New Zealand and South-East Asia. This year, we also had visitors from the United States.

22 • CLUBS AND PUBS MANAGER SPRING 2014

C&PM: What are your future plans? RF: The 2015 and 2016 Australasian Gaming Expos will be run at Glebe Island, and then, in 2017, we will be relocating again, back to Darling Harbour. C&PM

GAMiNG

A SUStAiNABLE iNdUStRy: economic beneﬁts and responsible gambling The importance of innovation, commitment and the provision of great customer service.

rom 12–14 August, the Australasian Gaming Expo (AGE) was held at the Sydney Exhibition Centre on Glebe Island.

Now in its 25th year, this annual event once again attracted industry members throughout Australia and from further afield to sample from the 180+ exhibitors showcasing the latest in gaming and hospitality products and services. Within the expo, there was not only ample opportunity to view the unique and constantly evolving nature of the industry, but also to reflect on some of its key qualities: ongoing innovation and a commitment to seeking and providing the very best available customer products and services. It’s perhaps owing to such characteristics that the gambling industry has proven to be a resilient and versatile sector – one that continues to provide tangible social and economic benefits. While there has been a maturation of the land-based gaming environment, with some changes to participation and expenditure in recent times, gambling continues to

maintain an appeal and provides significant enjoyment for many Australians. Pubs and clubs, in particular, remain a distinct part of the social fabric of Australian life. In the club and hotel sector, over 5200 licensed venues throughout Australia currently provide gaming opportunities to consumers, with participation rates in electronic gaming machine (EGM) play estimated as ranging between 19–30 per cent of the adult population.1 Venues may additionally supply access to other gambling forms – such as Keno and TAB wagering. Gaming businesses in Australia provide substantial employment and training opportunities, including thousands of jobs for young people entering the workforce or undertaking part-time work while studying. It has been estimated that pubs and clubs combined employ over 278,000 people nationally.2 Estimates of direct employment in gaming (while much older and likely to have grown since) report that more than 50,000 licensed gaming staff are employed by the casino, pub and club sector.3 1 Australasian Gaming Council (2014) A Database of Australia’s Gambling Industries 2013/14 2 Ibid – figures taken from estimates provided to the 2009 inquiry of the Productivity Commission. 3 Productivity Commission (2010) Gambling, Report no 50, Canberra p.7 Note that figures relate to 2005.

continued on page 26

24 • CLUBS AND PUBS MANAGER SPrING 2014

GAMiNG GAMING

SOLUTION FOCUSED. TECHNOLOGY DRIVEN

hirteen months after Suzo Happ Group acquired Transcity Group, we were delighted to present ourselves under the Suzo Happ banner at the 2014 Australasian Gaming Expo (AGE) in Sydney. Suzo Happ APA is headquartered in Melbourne, with offices in Sydney, Macau, Korea, China and India. Our 300 employees have been servicing the casinos, wagering, pubs, clubs and amusement industries for over 19 years. Suzo Happ provides a full range of products and services to the gaming and wagering/sports betting industry, including workshop, spare parts, LCDs, printers, kiosks and custom design and manufacturing capabilities. Our focus at the AGE this year was to highlight the full range of the Suzo Happ products, including our recently launched InteractivePro™ Table (IPT), Booth TV and Venue Managed Media (VMM) technologies, and turnkey pre-commitment solution for the Victorian market. ‘We are delighted by the response we received to our interactive products; and with the recent launch of the IPT

in Las Vegas at MGM and Mirage Casinos in late July, we expect significant interest in the Australia and Asian regions in the next 12 months.’ – Geoff McDowell – Managing Director – Suzo Happ APA. C&PM To find out more about our products and solutions, visit us at www.suzohapp.com.au. Email: info@suzohapp.com.au or call Suzo Happ on: 03 9757 5000

Unique 10-Point Multi-Touch Table Experience Suitable for a Wide Range of Applications • • • • •

Dynamic 1-2-4 Screen/Interface Configurations 1-2-4 User Video and Browser Combinations Variable Multi-Touch Applications Multiple Channel Live Digital TV Direct Integration of Your Target Application Capable • Secure Crossover Platform • Resillient to Real Work Environments Including: Room Lighting - Liquid & Food Spills - Shock Proof • Two Different Models (Bar & Lounge Height)

CLUBS CLUBSAND ANDPUBS PUBSMANAGER MANAGERSPrING SPRING2014 2014••25 X

gaming

continued from page 24

Benefits go beyond a contribution to employment and training. Taxes paid by gaming venues equate to billions of dollars per annum. According to the most recent figures from the government statistician, taxes on EGM revenues for financial year 2011–12 alone in Australia were over $3 billion.4 This sum represents the largest chunk of all taxes paid by the gambling industries, which, as a whole, generated some nine per cent of state/territory taxation revenue, on average, in the same period throughout Australia.5 Gaming venues are further subject to a number of levies, many of which are used for a variety of community and health projects – and additionally make significant voluntary contributions supporting sports, charities and other community organisations. It doesn’t stop there – revenues from gaming contribute to capital expenditure and subsidise venue food and entertainment offers, assisting in the creation and sustenance of a vibrant entertainment and hospitality sector with expanded opportunities for community leisure and tourism attraction.

It has been long acknowledged by the industry that addressing problem gambling by working in conjunction with governments, community and individuals to further responsible gambling, and to provide pathways to information, support and assistance for those who may require help, is of great importance. Much has been achieved. Throughout Australia, gaming venues uphold responsible gambling codes of practice/ conduct and routinely promote activities, materials, programs and consumer services focused on education and awareness, the prevention of harm, and the provision of appropriate support. Measures aimed at recognising and reducing problem gambling behaviours are encouraged, and comprehensive responsible gambling staff training programs, a number of which are provided by industry, operate throughout Australian jurisdictions. Innovations in a number of jurisdictions – such as multivenue self-exclusion and voluntary pre-commitment programs – have also recently come to the fore.

The industry, however, faces constant challenges. While one of the most highly regulated sectors in Australia, EGM gaming, in particular, is among those most heavily scrutinised.

Notwithstanding the many advances made, gambling policy issues and responses can be as complex and multi-faceted as problem gambling itself.

Discussion of this gambling form, and the impact of problem gambling, has featured in two Productivity Commission reports. EGM gaming has also received the bulk of state and territory policy attention and, for a time, was the subject of federal government legislation and intervention – which has since been repealed.

A number of collaborative activities, partnerships and forums for consultation between the gambling industry, community and government have helped to improve knowledge and understanding as we strive to achieve best practice.

On the whole, over the past decade, problem gambling has shown a downward trend in Australia, with evidence that rates have fallen.6 A number of large, targeted Australian state and territory research projects have been conducted in this time. All have measured the prevalence of problem gambling in their respective adult populations at rates of less than one per cent, with some studies reporting prevalence rates below 0.5 per cent.7 A focus on keeping this trend heading in the right direction is at the core of the industry’s responsible gambling initiatives and ongoing industry commitment to conduct business in accordance with responsible practices that assist in the prevention and minimisation of harm. 4 Government Statistician, Queensland Department of Treasury and Trade (2014) Australian Gambling Statistics 2011-12 (29th Edition) 5 Australasian Gaming Council (2014) A Database of Australia’s Gambling Industries 2013/14 6 Productivity Commission (2010) Gambling, Report No 50, Canberra p.5.37 7 Refers to state/territory reports using the CPGI with problem gambling defined as CPGI 8+

26 • CLUBS AND PUBS MANAGER SPRING 2014

Continued minimisation of harm from problem gambling will likely be the product of a suite of responsible gambling measures, and the sustained efforts of multiple stakeholders over the longer term. It’s worth reflecting, that those key qualities of innovation and a pursuit of excellence in customer service stand the industry, which is committed to furthering responsible gambling and sustaining the benefits for all, in very good stead. C&PM The Australasian Gaming Council (AGC) was established to contribute to industry sustainability through the promotion of responsible gambling, gambling education, quality research and evidencebased policy. For further and more detailed information about the industry and responsible gambling, as well as statistics and research, please see our website www.austgamingcouncil.org.au, or contact us at info@austgamingcouncil.org.au

BEvERAGES

CRAFt BEER on the map BY dAve BONIgHTON, CHAIr, CrAFT Beer INdUsTry AssOCIATION

The craft segment of the beer industry is buzzing at the moment. Demand for craft beer is surging, breweries are budding like hop flowers in summer, and clubs and pubs around the country are recognising that craft is now a permanent part of the beer scene.

t’s a great time to be a beer drinker. Beer is (finally) taking its rightful place alongside wine at the dinner table. Wine is no longer the answer to every food question. Punters are seeking out new beer experiences whether they be with food or without, and there’s a wealth of breweries out there that are willing to meet that demand. Roy Morgan recently published a report showing how craft beer is being embraced even in the face of an overall decline in beer consumption. It may be true that we’re drinking less beer, but we’re willing to trade up to craft. From 2010–2014, Roy Morgan reports that the proportion of Australians aged over 18 who consume local craft beer CLUBS AND PUBS MANAGER SPrING 2014 • 27

beverages

in any given four weeks has increased from 592,000 (3.5 per cent) to 1.04 million (5.7 per cent). People under 50 are driving the growth, with the 25–34-year-olds leading the charge.1 These are the people most likely to drink while they’re out and about. Craft beer is distinctive in its approach – from the ingredients used and recipes developed, to the boundaries that the brewer is willing to push. These brews are the products of ideas that an individual has conjured, then realised in a glass. It’s personal, usually local and brewed with passion. Craft allows a tap line-up or beer list to be local and individual. There are craft breweries opening everywhere, from the craft-brewing heartlands of Margaret River and Perth in Western Australia, to Tasmania, and all the way to Queensland. And it doesn’t appear to be stopping. Keeping your tap line-up or beer list local is a great choice for those in tourist regions, especially food-oriented wine regions. Any venue wanting to ensure that they have a unique, differentiated offering for their customers will benefit from having craft on its list. Brewers and craft brewery owners are often willing to participate in beer dinners or tasting events to further educate customers on what craft beer is all about. They’re a passionate bunch. Craft drinkers will seek a great craft venue out, and they’re not afraid to spend money on quality beer when they find it. Beer and food matching is only just beginning to be explored by the wider hospitality community. Classic pub 1 Roy Morgan Single Source (Australia) Alcohol Drinkers 18+ (Apr 2010-Mar 2014), average annual n=19,322.

28 • CLUBS AND PUBS MANAGER SPRING 2014

food goes so well with beer: calamari and a wheat beer, steak and amber ale, curry and pale ale; but beer can go a lot further. It combines well with Asian food, Mexican food, and with barbecue. It’s an enormously versatile beverage, limited only by imagination. The Craft Beer Industry Association (CBIA) aims to harness this excitement and create increased awareness for all of us, whether we’re craft brewers, beer drinkers or venue owners. The CBIA is a national organisation with a growing network of state-based chapters. One key tenet is the training of venue managers and owners in the intricacies of craft beer and the value of including it on a tap list or restaurant menu. We’ve recently launched the whatiscraftbeer.com.au website, which has a wealth of information on beer styles, food pairings, and information about our members and craft beer in general. It’s your one-stop shop for all things craft. CBIA also offers a trade membership through which you’ll be able to access our expertise, connect with our members and learn all there is to know about craft beer. We hold an annual Craft Brewer’s Conference in May, with a trade component, and we’re holding the inaugural Craft Beer Awards this October – celebrating all that’s great in Australian craft beer. There’s lots happening, and we encourage you to be a part of it. C&PM

For more information on CBIA, contact our Executive Officer, Chris McNamara, at chris.mcnamara@australiancraftbeer.com.au.

FOOd EQUIPMENT EqUiPMENt FOOD

SPEED

– these professional freshwater dishwashers are fast and hygienic

ever before has hygienic crockery been available for use again so fast. The new ‘Speed’ freshwater dishwashers from Miele Professional excel in terms of short cycle times of as little as five minutes. They offer large load capacities, and are perfectly suited for cafés, restaurants, pubs and clubs.

The new SPEED dishwashers for more efficient cleaning performance

The short cycle times are partly achieved through the use of a new heater pump. With an output of 8.5 kilowatts, this pump heats the water as it passes on its way to the cabinet. Water is discharged and replaced in each phase of a program cycle; therefore, crockery is washed hygienically in the shortest of times. Reduced cycle times also result in considerable energy savings. The ‘Short’ and ‘Universal’ programs, for example, require only 0.1 kilowatt hour per cycle, cutting previous requirements by half. The short cycles, which require connection to a three-phase supply and to 65 degrees Celsius hot water, leave nothing to be desired; up to 40 cycles can be run per day making the new freshwater dishwasher extremely efficient. These machines cater for two baskets in each load, and can wash up to 456 plates per hour. Plastic baskets measuring 50 x 50 centimetres, previously only available for use on tank dishwashers, can also be used on the new ‘Speed’ models. C&PM

• Extremely economical, up to 40 cycles/day • Shortest programme cycle 5 minutes • Efficient washing on 2 levels • Capacity of up to 456 plates in lower basket Call: 1300 464 353 www.miele-professional.com.au www.mydishwasher.com.au

CLUBS CLUBSAND ANDPUBS PUBSMANAGER MANAGERSPrING SPRING2014 2014••29 X

Food equipment

First ever

Melbourne festival

celebrating the truffle successfully This winter, thousands of locals and visitors alike flocked to Melbourne’s Caulfield Racecourse, and to acclaimed restaurants such as Vue de Monde, Bistro Vue, Grossi Florentino, Chiara and GG’s, and to truffieres around Melbourne to share their love of truffles.

‘D

uring the two-day hero event at Caulfield Racecourse, and across all of the events, [including] dinners, parties and truffle hunts, an impressive 100 kilograms (or $250,000 worth) of truffle was consumed. ‘It seems our collective appetite for truffle is almost insatiable,’ comments Truffle Melbourne’s Festival Director Nigel Wood. In all, there was a two-day hero event, seven dinners and plenty of truffle hunts. The festival was such a success that it will return in 2015. This success has also sparked interest in Adelaide, and we may also see a Truffle Adelaide in 2015. ‘The festival was inspired by trips to France and Spain, where I’ve attended a number of truffle festivals in tiny villages. I thought to myself, if a quaint hamlet can host a truffle festival, surely foodie Melbourne can, too,’ adds Wood. ‘Securing interest and support from legendary chefs Shannon Bennett, Philippe Mouchel, Manu Feildel and Guy Grossi was a real tipping point. From there, doors opened 30 • CLUBS AND PUBS MANAGER SPRING 2014

and people’s appetite for truffles reached fever pitch,’ continues Wood. As a budding truffle grower himself in Gippsland, Victoria, Wood and other truffle growers across the country have seen a growing interest in the intriguing and beguiling fungus. ‘Australian-grown truffles are trending, not just in Australia, but across Asia and North America; and they’re now appearing on the best restaurant tables in Paris, London, Milan and Barcelona, where they’re said to be equal in quality and aroma to the French originals,’ says Wood. The 2014 Australian truffle season has been an excellent one – demand for truffles has increased enormously across Australia, and supply this year has been tight. ‘I’ve been overwhelmed by the interest from truffle growers, winemakers, chefs and the general public in Truffle Melbourne. I think it’s really struck a chord with the dining public and home cook, as well. Truffles are elusive. They are only harvested for just a few months of the year and continued on page 32

FOOd EQUIPMENT FOOD EqUiPMENt

BRILLIANT

– dishwashers with freshwater system for glassware and cutlery

o guarantee spotless glassware and cutlery, Miele has launched the world’s first specialised dishwasher operating on the freshwater circulation system: ‘Brilliant’ from Miele Professional produces immaculate results – without the need to complete the job by polishing by hand. Thanks to its high capacity, the new washer is ideal for bars and restaurant kitchens.

The new BRILLIANT dishwashers for perfect cleaning results

The new steam condenser significantly reduces the volume of hot, moisture-laden air released at the end of the washing and drying process. In combination with the new automatic ‘Auto Door Open’ function, this feature ensures that glassware and cutlery is effectively dried and cools down fast so that the machine can be unloaded quickly. With perfect results in the shortest of times, they also come ‘Recommended by Riedel’. Among other components, there is a new electronic heater pump for gentle, reduced water pressure in glassware programs. As the finely tuned system, which comprises AutoOpen drying, gentle wash action with softened water and the patented GlassCare function, is ideal for fine stemware, the specialist Riedel glassware company even recommends the ‘Brilliant’ model to wash its high-quality wine glasses. The tried-and-tested freshwater circulation system for commercial dishwashers – involving an intake of fresh water in each phase of the washing and rinsing cycle – is only available from Miele Professional. C&PM

• Special programmes for glassware and crockery • Perfect results - without manual polishing • Ideal water hardness thanks to Perfect GlassCare • Recommended by Riedel Call: 1300 464 353 www.miele-professional.com.au www.mydishwasher.com.au

CLUBS CLUBSAND ANDPUBS PUBSMANAGER MANAGERSPrING SPRING2014 2014• •31 Y

Food equipment

continued from page 30

they really pack a flavour punch that enhances many food partners. Put it all together, and it’s quite a compelling combination,’ comments Wood.

Image courtesy of Oliver Ramsay/Truffle Melbourne

Celebrated chef Philippe Mouchel was the inaugural festival’s Executive Chef and oversaw literally thousands of truffle dishes prepared and devoured over the course of the two-month-long festival program, which included regional truffle hunts, launch parties and cook-off dinners, as well as masterclasses, free tastings and seminars. The Melbourne Truffle Festival Company’s inaugural event recognised and celebrated Australia’s position as the world’s fourth-largest truffle-producing nation after France, Italy and Spain. Many experts estimate that Australia will be the third-largest producer of truffles within a few years. The largest truffiere in the world is actually in Manjimup, Western Australia, not far from the state’s famous wine region, Margaret River.

Scholtes’ custom kitchen main stage hosted demonstrations involving chefs from Melbourne’s best kitchens, including: • Philippe Mouchel – Executive Chef, Truffle Melbourne

Taking place at Melbourne’s Caulfield Racecourse over the weekend of 12 and 13 July, 2014, the best of Australian truffles and their artisan food partners were on display. Manu Feildel cooked lunch, and artisan producers showcased their truffles and truffle products. ‘Attendees met truffle-sniffing dogs, watched a dog hunt for truffles, and savoured truffle tasting plates and feasts prepared by Executive Chef Mouchel.

• Rory Cowcher – Cutler & Co

More than 30 artisan food exhibitors were present over the two-day event, offering everything from Japanese omelettes with truffle, to wagyu and truffle burgers, truffled butter, meats, pasta, cheeses, ice-creams, eggs, cakes, salts and more.

• Manu Feildel – My Kitchen Rules

Truffle novices and experts alike sipped from the Champagne & Caviar Bar, tasting all things truffle and talking to truffle fanciers from the Truffle and Wine Co, Trufficulture (truffle trees and seminar), the Australian Truffle Growers Association, Tamar Valley Truffles and Stonebarn Truffles. Crowds tried everything from Truffle Melbourne’s shaved truffle soup, to crepes from La Truffiere, the delicious creations of The Butter Factory, truffles and macarons from Madame Truffles, and even a toasted truffle sandwich from Just Toasted.

• Scott Pickett – The Estelle and Saint Crispin

Everything that complements a truffle feast was also on offer, with participating exhibitors also including paella from The Paella Pan, terrines and pâté from Piper Street Food, tasty tomes from Books for Cooks, Moroccan delicacies from Colour of Maroc, products from Tarago Olives, Mr Okumurra’s truffled sushi, spit roast and pork dishes from The Meat Room, and coffee by Wild Horse Café.

32 • CLUBS AND PUBS MANAGER SPRING 2014

• Zac Nicholson – Rockpool Bar & Grill, Melbourne • Shane Delia – Maha • Guy Grossi and Dom Marzano – Grossi Florentino • Steven Burke and Ashley Hicks – The Newmarket, Circa the Prince and Middle Park Hotel

• Flo Gerardin, Andy Harmer and Mark Briggs – Silo by Joost, The Point, and Dig a Pony • Shaun Marshall – Hell of the North

• Adam Swanson – Zucca Greek Mezze (Adelaide). Astounding dishes were showcased, covering everything from handmade truffled salami to John Dory with truffle, chervil and buttermilk. It was a sensory experience not to be missed! If you did miss it this year, start planning now to be involved in 2015. Our collective craving for all things truffle shows no sign of abating, so our top tip? Start trialling truffle recipes now and dream up some dishes to cure truffle fever until next winter, when Truffle Melbourne returns. C&PM To talk truffle and find out more information about Truffle Melbourne 2015: Visit: www.trufflemelbourne.com Follow: Facebook.com/TruffleMelbourne Follow: @trufflemelb Instagram @trufflemelb

FOOd EQUIPMENT FOOD EqUiPMENt

HYGIENE

– dishwashers that are fast, hygienic and extremely economical

ygienically washed crockery and glassware is a must in nursing homes, pubs and clubs, and is now guaranteed by the new freshwater dishwashers from Miele Professional. Even before the launch, Miele’s ‘Hygiene’ models have been awarded a certificate by the ‘Cleaning Technology Institute’ (wfk) in Krefeld, Germany.

The new HYGIENE dishwashers for unparalleled standards of hygiene

Freshwater is introduced in each phase of the washing and rinsing process. The temperature of the water in the main wash is 60 degrees Celsius. Final rinsing takes place at 83 degrees Celsius held for five minutes. The elegantly smooth stainless steel control panel is without knobs or push-buttons, and therefore is extremely simple to clean. The touch controls allow the selection of 13 programs with a user interface in the user’s own language. The three most frequently used programs can be saved as favourites and launched at the touch of a fingertip using the quick selection button. The console also doubles as a handle to open and close the door. These Miele professionals not only receive top marks for safety, hygiene and user convenience, but also for speed and economy. The shortest cycle time can be as little as five minutes when connected to a three-phase supply and 65 degrees Celsius hot water. C&PM

• Special hygiene programmes to meet the strictest requirements • 85°C final rinse temperature • Excellent hygiene, endorsed by wfk Institute Call: 1300 464 353 www.miele-professional.com.au www.mydishwasher.com.au

CLUBS CLUBSAND ANDPUBS PUBSMANAGER MANAGERSPrING SPRING2014 2014• •33Z

FOOd EQUIPMENT FOOD EqUiPMENt

FOOD SERVICE MADE EASY

toddart is Australia’s premier metal fabricator, engineer and supplier of food service equipment. Founded in Queensland in 1959, Stoddart now manufactures and imports a large range of equipment for food service applications in its 22,500-square-metre manufacturing facility in Brisbane. In addition, Stoddart’s warehouses and sales teams located in Sydney, Melbourne, Adelaide and Perth ensure that all regions of Australia are covered. Stoddart’s 400-strong team has vast experience working in Australia’s commercial equipment industry. The company is an industry-recognised leader in providing premiumquality products and services. Its exclusive brands include Electrolux Professional, Woodson, Adande Refrigeration, Koldtech, Culinaire, Simply Stainless, Anets, CookTek, Halton, Duke and Metro. While Stoddart’s speciality is in food service applications, its engineering excellence has led to several other successful business units. These include custom stainless steel fabrication, major project kitchen contracting, architectural metalwork, stainless steel plumbing products, street furniture and precision fabrication. With over 50 years in the marketplace, it is incredible to see that Stoddart is still innovating and leading the industry forward. The unique design of the Anets 14GS.CS fryer will cook a larger quantity of product quicker, while using less gas than generic models. Now that’s smart! Every year, the cost of running a business goes up. Expenses such as gas, oil and wages are constantly increasing. Anets fryers offer a smart way to increase your bottom line profits every year. The Anets 14GS.CS gas deep fryer offers a unique crossfire burner system that, in conjunction with the copper heat studs, increases your fried food output using less gas. Rated at 126 megajoules, the fryer packs a real punch with the ability to cook 40 kilograms of 10-millimetre frozen chips per hour. This fryer is designed with a true deep cold zone that helps extend your oil life. With a generous 85-millimetre opening between the sides of the heating area, the 14GS.CS is a breeze to clean. Freshly filtered oil provides better cooking results as well as better-tasting foods, leading to repeat and happy customers. Anets offers a completely hands-free in-built filtering system. By filtering your oil once or twice a day using the Filtermate system, you can increase your oil life.

34• •CLUBS X CLUBSAND ANDPUBS PUBSMANAGER MANAGERSPRING SPrING2014 2014

It is well-documented that once the cooking is done, noone looks forward to cleaning up. With the new Electrolux green and clean hood-type dishwasher, warewashing is a breeze. With easy-to-operate, single-touch controls and an integrated LED display showing operation status, the user will be surprised by how much time is saved. The dishwasher uses a built-in high-efficiency, energy-saving device that transfers the heat captured inside the machine to the incoming cold water before entering the boiler. The unit also saves water, using a nominal two litres per each of the three wash cycles. Within the unit, the ‘soft start’ feature aids with washing glassware and other delicate items, and the double-insulated hood ensures low noise levels and minimal heat loss. C&PM

For more details on any of the products listed above, or any of the many other products distributed by Stoddart, call today on 1300 791 954 or visit the website, www.stoddart.com.au.

FOOd EqUiPMENt

AUStRALiA’S BESt PUB GRUB – RAiSiNG StANdARdS iN SydNEy’S BUStLiNG PUB SCENE

36 • CLUBS AND PUBS MANAGER SPrING 2014

Food equipment

Australia is fast becoming a nation of foodies. With the popularity of television shows such as MasterChef Australia and My Kitchen Rules on the rise, the nation is becoming more exposed to gourmet ingredients and flavour combinations. So, the question that many patrons are asking their local bistro and eatery is: are you growing with the times?

he importance of adapting and changing your menu to suit the season as well as the tastematuring patronage is imperative in ensuring a healthy profit, which is something that The Pyrmont Point Hotel wholeheartedly understands. ‘Now, more than ever, it is essential for pubs to offer quality cuisine,’ says the Hotel’s Licensee, Peter Walker. The Pyrmont Point Hotel in Sydney’s historic Pyrmont location can only be described as ‘a classic’. The multilevel venue boasts all the trimmings of any great Australian pub: four main areas, a piazza-like outdoor courtyard and balconies for those lazy Sunday afternoons spent in the sun, cosy nooks and crannies perfect for sharing a pint or two with friends, and, more importantly, a bistro that promises diners a meal to remember. ‘Our main goal at The Pyrmont Point Hotel is to create something new and exciting for our patrons. This includes the traditional classics, while offering something special and pushing the boundaries. We constantly challenge ourselves to provide what the customers desire, and offer restaurantquality meals at realistic pub prices,’ explains Walker. The Pyrmont Point Hotel is a gourmet gem disguised as your average local watering hole; but don’t let its typical aesthetic fool you: Australian Hotel Association Chef of the Year Finalist Steven Beasley takes diners on a tasting journey with his menu, which is jam-packed full of classics with a twist. ‘There are definitely some items on our menu that are etched in there. A couple of our favourites are the famous “king” prawn linguini and our 120-day grain-fed 350-gram Darling Downs rib eye. Continual rave reviews and customer satisfaction are just a couple of reasons why these bad boys are on the tips of most of our customers’ lips. Other drawcards are our seafood dishes. [We’re] lucky enough to have Sydney fish markets at our doorstep, and trading daily with the local fishmonger gains us a leading edge over any other competition,’ says Walker. This edge that The Pyrmont Point Hotel had over competitors, as well as an ever-evolving menu, gained the venue national recognition recently, when it was awarded Foxtel’s I Love FOOD Award for Best Bistro/Pub Food in Australia for 2014.

‘I am very proud of our team’s accomplishments and winning the award. It is a very humble feeling being recognised in such a competitive nationwide field. It just goes to show that hard work and attention to detail is, and always will be, our main focus. Winning an award of this stature reaffirms that the local community understands and appreciates what we do here. I think this is what gives us an advantage over the other competitors,’ says Walker. But what’s the key to producing dishes worthy of an award? According to Walker, the secret to success is perfecting the balance between offering patrons standard pub fare and mixing it with something truly special. The hotel’s floor-to-ceiling blackboard menu changes with the season, taking advantage of the freshest produce, keeping patrons on their toes, and offering new taste experiences in a revolving suite of dishes. ‘We always ensure that we are only ever producing and delivering dishes of the highest standard. Locally sourcing produce and constantly looking for quality products in the marketplace enhances our pub fare. ‘A lot of produce is seasonal, so changing our menu to coincide with these is essential. Also, producing daily specials helps to keep it fresh and interesting while utilising what’s hot right now.’ But to achieve success, club and pub managers, as well as bistro and pub chefs, need to remember to be unhurried in their approach to creating an award-winning dining experience. ‘Get the basics right first of all, strive for excellence, but, at the same time, don’t forget that you are still a pub. Know your clientele and surrounding area to find the best offering. Lastly, have fun with it!’ advises Walker. C&PM

CLUBS AND PUBS MANAGER SPRING 2014 • 37

FOOd EQUIPMENT EqUiPMENt FOOD

RAISE THE BAR with America’s number-one selling ice machine

o-one knows ice better than Manitowoc, and, for the past 35 years, Manitowoc has built its reputation on developing the most innovative and reliable ice solutions for the food service industry – solutions that you’ll find nowhere else. Manitowoc ice machines are known for their reliability and durability, and are easy to use and clean. And with stainless steel and galvanised panels, the machines have excellent corrosion resistance. With new trends in beverages, ice has become more of an ingredient than simply a way to keep drinks cool. The quality of ice – the freshness, the clarity and the taste – is just as important as the other ingredients in the beverages that you serve. You can be confident that when you purchase a Manitowoc ice machine, it is ready to deliver the high-quality ice you need for your operation. The Manitowoc ice team is committed to providing products that not only satisfy customer needs, but also add value to the equipment investment by reducing costs, increasing energy efficiency, and providing innovative features that are unmatched within the industry. Manitowoc offers the largest portfolio of ice machines in the food service industry. Flake, nugget, dice, half dice, regular and gourmet; from 24 kilograms of ice to 1300 kilograms – whatever your ice needs are, Manitowoc has the solution. With a Manitowoc

38• •CLUBS CLUBSAND ANDPUBS PUBSMANAGER MANAGERSPRING SPrING2014 2014 X

ice machine, great-tasting ice will be waiting for you when you need it the most. AJ Baker & Sons Pty Ltd is the exclusive Australian distributor of Manitowoc ice machines, and has been selling Manitowoc ice machines since 1976. AJ Baker & Sons Pty Ltd is a family-owned company based in Perth, Western Australia, with branches in Bunbury, Brisbane, Sydney, Melbourne and Adelaide. The company has been involved in the commercial refrigeration industry in Australia since 1931, and will soon be celebrating its 82nd birthday. C&PM

For more information on the range of Manitowoc ice machines, please call 1800 ICE MAN (1800 423 626).

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Hygiene

Gastropub or ‘gastro’ pub – the choice is yours, put your Score on the Door Customers want to trust that the food they are served is safe to eat, and club and pub managers want happy, satisfied customers who come back for more – and tell their friends.

cores on Doors is the New South Wales food hygiene scoring program that reassures customers that their chosen restaurant is meeting food safety standards. Scores on Doors makes the existing inspection process that is already conducted by councils across New South Wales more transparent. Joining the program is your way of telling your customers that, short of inspecting the kitchen themselves, they can be sure that what’s going on out the back meets hygiene and safety standards – in short, that you’re more gastropub than ‘gastro’ pub. The Scores on Doors concept has seen great success across the globe, in dining destinations like New York and San Francisco, and New South Wales is now reaping the benefits with the program rolled out across 32 council areas in the state, with more to come. Other states are also showing interest in the success of this program. How does the Scores on Doors program work? Food businesses are already required to have a mandatory inspection conducted by local council. During this inspection, they will be scored using a standard assessment checklist called the Food Premises Assessment Report (FPAR), which checks their compliance with the Food Standards Code. As a member of Scores on Doors, businesses will then be offered a certificate with their continued on page 42 40 • CLUBS AND PUBS MANAGER SPRING 2014

Disgusting

Hygienic

Time to throw in the tea towel Tork Heavy-Duty Cleaning Cloths are hygienic, absorbent and heat resistant - Improve hygiene compared to tea towels by reducing the risk of cross contamination - Save time with exelCLEAN™ technology that provides excellent absorbency and strength when wet - Improve safety as Tork Heavy-Duty Cleaning Cloths safely insulate from heat and cold, withstanding temperatures of up to 200 degrees when used correctly

For a FREE sample pack visit tork.com.au/kitchensample

Hygiene

continued from page 40

relevant star rating that they can display in a prominent location, such as the front window or behind the counter. Businesses can also choose to promote their score on their own website and marketing material to illustrate to their current and potential customers that they are complying with food safety standards. Displaying their Scores on Doors certificate can provide a point of difference from competitors, giving them an extra edge in an already competitive market. Scores on Doors doesn’t just benefit businesses; it also provides substantial benefits to the customer. If a customer sees a Score on the Door of their favourite club or pub, where three stars represents Good, four stars Very Good, and five stars Excellent, patrons know that you are compliant with food safety standards – which provides great peace of mind. The prominent purple Scores on Doors certificate means that customers can easily see that the restaurant, club or pub that they have decided to eat at has qualified for a score. This means that they can trust that the business, with any level of certificate, was free from critical hygiene and food safety issues at the time of inspection. The Scores on Doors program promotes competition and encourages businesses to strive for the highest score through good hygiene and food safety practices. This helps reduce food safety risks and illnesses caused by food, so that customers can enjoy their meal with greater confidence. In local councils that have opted in to the program, any retail businesses such as cafés, restaurants, takeaways, bakeries and clubs in the area can participate. If businesses wish to prepare for inspections to help make sure they are able to achieve the best possible score, they can access the FPAR guideline and FPAR checklist online at the NSW Food Authority website www.foodauthority.nsw.gov.au/retail/scoresondoors/. Businesses can use the FPAR checklist to complete a selfcheck of their business and make changes where required. The FPAR checklist is based on health and hygiene requirements of the Food Standards Code. The checklist covers areas in a kitchen that are most important for food safety. The checklist is divided into areas of concern, including the following: • General requirements of the Code, such as having an appointed trained Food Safety Supervisor (FSS), that they have an FSS certificate on the premises, and that

42 • CLUBS AND PUBS MANAGER SPRING 2014

food handlers have appropriate skills and knowledge to handle food safely. • Food handling controls are identified, such as steps to control the risk of cross contamination and temperature control during processing, storage, display, and transport. • Health and hygiene requirements for food handlers must be adhered to, such as appropriate handwashing, wearing clean clothing and avoiding unnecessary contact with ready-to-eat foods. • The cleaning and sanitising of premises and fixtures, as well as of utensils and food contact areas, is regularly conducted and done so with appropriate products to reduce the risk of cross contamination. • Animal and pest control is adequately undertaken to ensure that animals and pests are not able to enter food preparation areas. This can include introducing physical barriers to pests, such as flyscreens, as well as pest control through baiting. • Premises design and construction has been made to an acceptable standard that allows adequate water supply, lighting and waste disposal; and that floors, walls and ceilings are able to be cleaned effectively. • Food labelling is clear and accurate, and complies with the Food Standards Code 1.2. This includes correct labelling of allergens, baked-on, packed-on or best before dates where required, and nutritional information for ‘standard food outlets’. If you would like more information or want your business to join the Scores on Doors program, you can head to the NSW Food Authority website www.foodauthority.nsw.gov.au or contact your local council. C&PM

The NSW Food Authority has recently launched a new video outlining the benefits of having your ‘Score on the Door’. The video explains how the program takes the guesswork out of what’s really going on behind the scenes of your favourite pub or club. It outlines that when it comes to food, safety really is just as important as taste, and the transparency of the Scores on Doors program works in favour of both the business, its customers and its potential customers. The video can be viewed at www.foodauthority.nsw.gov.au/retail/scoresondoors

hyGiENE HYGIENE

CHEMICAL-FREE HYGIENE

dours, bacteria, mould and viruses cause so many problems in all residential, commercial and industrial environments, and traditional cleaning just can’t clean/treat all of these areas and offer 24/7 protection from such hazards. Solutions such as UV lights, ozone, HEPA air filtration and chemicals offer their own problems and limitations, and air fresheners typically mask odours but do not reduce the source of the problem.

BIOZONE = ACTIVE AIR AND SURFACE PURIFICATION TECHNOLOGY Solutions are developed using special patented lamps. These release PhotoPlasma into the air, which kills bacteria and viruses in the air and on surfaces, eliminates odours, and is chemical-free. Biozone has different products being used for different problem areas:

ODOURS – AIRCARE Solves odour and contamination problems in restrooms, restaurants, bars, office buildings, manufacturing facilities, public areas, garbage rooms and cold storage.

SLIME – ICEZONE Keeps your ice machine clean from mould, yeast and other impurities.

MOULD – INDUCT Can be installed in air ventilation units, destroying odours, mould and bacteria throughout a building.

PROBLEMS – POWERZONE Suitable for intense and high problem areas, such as refuse rooms or grease traps, or just plain, quick problem-solving for housekeeping etc! BIOZONE is already used in airports, hotels, government buildings, casinos and many more locations worldwide. C&PM

Visit www.biozonescientific.com.au for more information Phone: 1300 070 040

KILLS BACTERIA AND VIRUSES | ELIMINATES ODOURS | CHEMICAL-FREE

www.biozonescientific.com.au

CLUBS CLUBSAND ANDPUBS PUBSMANAGER MANAGERSPrING SPRING2014 2014••43 X

hyGiENE

hEALthy hANdS, hEALthy diNERS the importance of practising good hand hygiene in clubs and pubs

n 15 October each year, more than 200 million people in 100 different countries celebrate Global Handwashing Day – a day when people promoting the washing of hands with soap come together to voice the importance of practising healthy hand hygiene. So, this October, do your part and ask yourself: how hygienic are the hands of my employees? Practising healthy hand hygiene by washing with soap is the most effective and inexpensive way to prevent illness. And while, washing hands with soap is an important part of general hygiene in any person, extra care in regards to hand hygiene is especially important for those working in certain industries and sectors – including in hospitality. Poor hand hygiene practised by those in restaurants and bars poses a danger to patrons. Germs are everywhere. You can find them on foods, surfaces, plants, animals – they are present in the air that we breathe, and on our own bodies. We are also at risk of picking up germs that lie on the skin of others, through contact with co-workers and friends, and even strangers that we bump into on the street. While most of these germs are relatively harmless, there are certain strains that will mutate and breach your immune system’s barrier. Viruses, bacteria, fungi, protozoa, helminths: these are all infectious agents that are responsible for causing a wide range of diseases, such as the common cold, influenza, malaria and strep throat. The first step to prevention of such illnesses is practising good hand hygiene. When hand hygiene is performed

44 • CLUBS AND PUBS MANAGER SPrING 2014

correctly, the result is a reduction of microorganisms on your skin. It is paramount that those working with food ensure that their hands are cleaned regularly and properly. In order to properly wash your hands and remove germs and bacteria, all jewellery must be removed before lathering your hands up with soap (preferably liquid) under warm water. Once hands have been scrubbed, rinse them before drying. Take your time when drying your hands, because studies have found that wet hands are better at passing on germs than dry ones. The best way to dry your hands is with a paper towel. While there is misconception that hands-free hand dryers are the best way to eliminate contamination and the spread of bacteria and germs, the reality is that paper towels are by far the superior method of drying. This is linked to the time that it takes to dry your hands after washing. The average time that it takes a person to dry their hands with a paper towel is 10 seconds. According to one study conducted by biomedical scientists in the United Kingdom, in just 10 seconds, hands are 96 per cent dry, while after 15 seconds, they are 99 per cent dry. In comparison, it takes a person drying their hands under a hand dryer 45 seconds. Even if hospitality employees’ hands are visibly clean, they should use an alcohol-based hand rub to ensure cleanliness and to keep hands fresh. C&PM

HYGIENE

hyGiENE

TORK WIPING and cleaning products manage fast-paced racing crowds

successful harness racing meet relies on getting the pace right, both out on the track and in the kitchen, where cleaning products like Tork® cloths and wipers play an essential role in delivering a winning result. Tabcorp Park Menangle, home of Harness Racing New South Wales, hosts around 15 main meets a year, and Executive Chef Geoff Muscat says that they get up to 15,000 people at a big race – all needing to be fed in a small window of two hours. That’s a lot of pressure on one main and two small kitchens that need to operate fast to deliver to hungry crowds. ‘I need products that just work,’ says Muscat. ‘I won’t tolerate anything that doesn’t perform, and I can rely on the Tork cloths and wipers to mop up spills and clean out pans fast.’ The racing club has used Tork napkins, soaps and paper towels for many years, but only recently introduced the Tork Heavy-Duty Cleaning Cloth into the kitchen, and the product’s heat resistance has impressed staff. ‘We can pull a tray out of the oven and then clean down the bench tops – one cloth does two jobs, which saves us a lot of time,’ says Muscat. The Tork Industrial Heavy-Duty Wiping Paper,

with its impressive absorbency, has also made it easier for staff to keep the kitchen clean. The club is also enjoying savings from the new Tork Folded Wiper/Cloth Dispenser. ‘We had towels on a roll before and the guys would take far too many for what they needed. With the single dispenser, they just take one and it does the job, as they are so absorbent. There’s a lot less usage and wastage,’ reveals Muscat. The Tork Heavy-Duty Cleaning Cloths have replaced tea towels in the kitchen to improve hygiene and image, as Muscat says, ‘If you saw a chef walking around with a filthy tea towel tucked in his apron, what would that tell you about his kitchen?’ The blue-coloured Tork Industrial Heavy-Duty Wiping Paper also helps maintain hygiene standards as well as HACCP compliance. With compliance and functionality all covered, Tork cloths and wipers are proving to be heavy-duty performers under pressure at Tabcorp Park Menangle. C&PM

HELP KEEP CONTAMINANTS OUT Preventing contamination in food production is a constant and serious concern for any manufacturer. Sources of contamination can be wide and varied. It’s good to know that you can rely on highly visible Tork blue to provide extra reassurance in food safety compliance. We provide blue wipers, cloths and towels for scheduled and unscheduled cleaning, and better hand hygiene. • Highly visible blue makes it easier to see contaminants in food production. • The products are food safe with HACCP and ISEGA certification. • Extra strong and absorbent wipers and cloths increase efficiency. For a free sample, visit www.tork.com.au/foodsafety.

X • CLUBS AND PUBS MANAGER SPRING 2014

CLUBS AND PUBS MANAGER SPrING 2014 • 45

iNtERiORS ANd ARChitECtURE

DOOLEYS LIDCOMBE CAthOLiC CLUB’S

epic transformation

46 • CLUBS AND PUBS MANAGER SPrING 2014

interiors and architecture

Dooleys Lidcombe Catholic Club has recently undergone a major redevelopment, transforming the venue into a modern and sustainable entertainment facility. Clubs and Pubs Manager (C&PM) spoke with Mick Brady from Meridian Constructions about his work on the project.

over future stages that are already in the planning. C&PM: What were some of the main changes that this club underwent during the revamp? MB: Dooleys Stage one included: • a new administration building • a new fitness centre • expansion and refurbishment of alfresco gaming facilities • function centre refurbishment • a new noodle bar restaurant • a relocated and refurbished sports lounge

C&PM: Can you tell us a bit about your recent work with Dooleys Lidcombe Catholic Club?

• a new TAB

MB: Dooleys Lidcombe Catholic Club is one of New South Wales’s premier club venues. The Club has undergone many changes through its history, particularly over the past 30 years, but has more recently embarked on a major expansion to fulfil a master plan developed with its design consultants, Altis Architecture.

C&PM: How did Meridian assist in turning the client’s vision into reality?

Stage one of the project, combining eight phases, has recently been completed by Meridian at a cost of $16 million over a continuous construction period of 18 months.

I’m impressed with Altis’s interpretation of the Club’s brief, and I’m equally proud of the way our team has worked with a talented pool of subcontractors to turn the brief into a reality for the enjoyment of Club members and staff.

C&PM: Why did the Club decide to renovate? MB: Dooleys is a very successful enterprise, which is in no short measure due to a very progressive Board of Directors and Management Team. The Club is focused on providing, and is determined to provide, its membership with the very best in sustainable entertainment facilities and to support its community with the business generated from leading the way in venue presentation. The stage of works that has just been completed is pivotal in the Club’s redevelopment, which will continue to evolve

• a new entry/reception/porte-cochère and car park works.

MB: There is an undeniable superior standard of detailing and finish specified for work at Dooleys that is consistent with the Club’s vision of providing the very best for its membership.

C&PM: What was your relationship with the Club’s manager like? How much input did they have with the works? MB: Dooleys’s Management Team is made up of some of the most professional people that we have come across in our long history of delivering hospitality projects. The Chief Executive Officer, David Mantle, and his facilities manager, Colin Eisenhuth, are to be congratulated on their passion and commitment to the delivery of improvements to the environment that their Club membership enjoys.

CLUBS AND PUBS MANAGER SPRING 2014 • 47

interiors and architecture

We had worked with the Club on several previous projects and both parties knew that implementation of this major undertaking would only be achievable as a team effort. Live environment projects require a great deal of coordination and commitment to program from all stakeholders, and we wouldn’t have got the results that were expected at Dooleys without the cooperation and daily input of the Club, its agents, and our project team over the many months of pre-construction planning and construction activity. We are all very satisfied that the hard work has produced stunning results. C&PM: What has been the response to the Club’s new look, from the Club’s Manager and employees, as well as its patrons? MB: I have visited the Club several times since we moved off site, and I take a great deal of pride in the reaction that is derived from the environment we helped to create. Building is a very satisfying profession in that regard; we see tangible results for our efforts, both in the product created and the enjoyment that the users extract from its use. The new Club looks fantastic. The Club’s employees are delighted, and the patrons express their approval with attendance rates that make Dooleys the envy of similar venues Sydney-wide. C&PM: In your expert opinion, how often should clubs and pubs renovate and revitalise their venues, and why is it important for them to do so? MB: Dooleys is a very good example of how to run a successful business. They place a very high priority on the quality of their venue, and have a firm focus on the future. Even with such a major undertaking only just having been completed, further plans for development are in the pipeline, as the gestation period for projects such as this – through research, design development, authority approvals and final documentation – is extensive. Smaller venues with less ambitious targets than Dooleys also need to think the same way – success doesn’t just happen. I think it’s fair to say that if you work hard, you should ‘get lucky’, regardless of your size. C&PM

Project’s architects: Altis Architecture Images: DC Photography Designs

48 • CLUBS AND PUBS MANAGER SPRING 2014

interiors and architecture

Furniture shines at this year’s

Australian furniture industry night of nights Competition was tight in this year’s Australian International Furniture Awards, with the very best of Australian furniture judged by the sector’s greatest talent.

he Australian International Furniture Awards (AFIAs) are the industry’s most comprehensive and coveted awards program. Each year, these awards celebrate excellence in Australian design and manufacturing, 50 • CLUBS AND PUBS MANAGER SPRING 2014

while acknowledging the entire supply chain in the process of delivering quality furniture around the world. The Australian furniture industry is vast and varied, and comprises more than 220,000 hard-working and innovative Australians, who are involved in delivering beautifully made bespoke pieces perfect for clubs and pubs. Whether you’re looking to make a statement; wanting to incorporate the latest furniture trends in your bistro, bar, lounge or foyer; or you’re looking to exude a classic or contemporary feel, buying Australian will not only create a point of difference in your venue, it will also support an industry that is deserving of praise. continued on page 52

interiors and architecture

continued from page 50

This year’s awards were held in conjunction with the Australian International Furniture Exhibition in Melbourne’s stunning and iconic Royal Exhibition Building, with the 2014 AFIAs receiving unprecedented nominations from emerging student designers from across the nation. Highlights of this year’s awards included the ingenious student design by Jenna Dexter from Victoria, whose Kumo piece brought seating to a new level. Using both a traditional and contemporary felting process, Dexter brought practicality and nature together, with the Kumo’s unique design consisting of a rectangular bench with a potted plant built in on one end. Drawing on contemporary Japanese design inspiration, this simplistic and refined approach to seating adopts a minimalist design feel – something that continues to be popular among venues across the nation. For her piece, Dexter was awarded the Excellence in Student Design Seating award.

Recipients of the 2014 Awards include: • Furniture Industry Master: Mr Ian Howard • Supplier of the Year: Décor Design Centre, Western Australia • Retailer of the Year: Make your House a Home, Bendigo, Victoria • Residential – Bedroom, Wholesale/Retail: Gap by Silver Lynx, Victoria • Residential – Sleep Set (Mattress and Base): The Lifestyle Advanced by Slumber Corp, Western Australia • Residential Built-in – Kitchen: Rous Crescent by MMM Interiors, Australian Capital Territory • Residential Built-in – Bathroom: Indulgence – Applecross Master Suite by International Cabinets, Western Australia • Residential – Lounge, Wholesale/Retail: Mercer by Molmic, Victoria • Residential – Dining, Bespoke/Custom: Classical Elegance by Grain Timber Furniture, Victoria • Residential – Occasional/Entertainment/Cinema: Quarter Curved Audiovisual Unit by Christian Cole Furniture, Victoria

52 • CLUBS AND PUBS MANAGER SPRING 2014

Another ingenious and luxurious design came from Molmic, whose Mercer lounge’s unique and versatile design is perfectly suited for any situation. The four-seater and chaise combination includes a contemporary, high wing-backed structure, which is not only aesthetically appealing in its modernity, but also provides comfort for users. The custom design was made to order for one of Molmic’s clients and is inspired by international design trends. Mr Ian Howard of Aristoc Industries was also awarded the celebrated Furniture Industry Master award for his work in the industry. The Australian furniture industry has long relied on its ingenuity to create furniture that evolves with the times, shaping the industry into what it is today. These awards reinforced the understanding that unique, high-quality and innovative design, construction and application is alive and well, and demonstrated that Australian furniture truly is for every room in the world. C&PM

• Excellence in Student Design – Bedroom Furniture: Atmos by Joseph Casey, Matthew Donaldson and Matthew Booth, Victoria • Excellence in Student Design – Seating: Kumo by Jenna Dexter, Victoria • Excellence in Student Design – Decorator Furniture: Floating Hall Table by Ryan Livesey, Queensland • Excellence in Student Design – Occasional Furniture: Sandwiched Shelf by Yulia Holil, Western Australia • Best of the Best: Classical Elegance by Grain Timber Furniture, Victoria • People’s Choice: Too Lean by Joshua Suklan, RMIT School of Architecture & Design, Victoria

Special Commendations were also presented for the following • Built-in: Commercial/Industrial/Public Spaces: Executive Suite by Atelier Furniture, Western Australia • Built-in: Lounge/Dining/Cinema/Home Office: The Regent by International Cabinets, Western Australia • Built-in: Lounge/Dining/Cinema/Home Office: Baringa Road, Steele Associates

iNtERiORS AND INTERIORS ANd ARCHITECTURE ARChitECtURE

PROFIT FROM PLAY with a bespoke playground

any venues avoid installing a playground for fear that it will be an expense rather than a source of income, and may waste money on ‘out of the catalogue’ equipment that doesn’t cater to their specific requirements, provides no real return and is a disappointing waste of valuable dollars; however, those who have chosen wisely are proving that well-designed playground equipment can pay for itself in a matter of months, while lasting for years. Playgrounds are a huge drawcard for families, and parents will drive past several venues to get to one with a playground. A playground can maintain and increase patronage to your venue, create new marketing opportunities, and provide fewer lean periods during trading times. The staff at Goplay Commercial Playgrounds have over 30 years of experience in helping customers from throughout Australia and the Pacific region to invest in play. Goplay knows that every venue is different, and that the best returns come from playground equipment that is designed specifically to tailor to each venue’s specific needs. Not only does Goplay have a team of specialised

designers, but each and every one of its sales consultants has design abilities – they will even sit with you and design your equipment on site, so that you can have input into your unique design. Your guidance and feedback is crucial to design the correct equipment, as Goplay won’t presume to know more about your venue than you do. Goplay does, however, know playground equipment, and how to design it to harness your venue’s strengths and attack its weaknesses. C&PM To take advantage of Goplay’s free no-obligation, Australia-wide design service, call (03) 9308 1800 or visit www.goplay.net.au.

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iNtERiORS AND INTERIORS ANd ARCHITECTURE ARChitECtURE

THE MANY FUNCTIONS OF THE FUNCTION ROOM Bergstrom Architects used this strategy at Campsie RSL, where there was an existing auditorium next to the first-floor bistro. We redesigned the auditorium so that it could be divided into smaller rooms, where part of the room could serve to extend the bistro seating area.

SMALL FUNCTION SPACES WITHIN A SPACE

unctions today can range from casual gatherings of 10 or 15 people through to major corporate events or formal weddings for hundreds of guests. The challenge for venue owners and operators is to work out how to cater for as wide a variety of functions as possible within the spatial limitations of their venue. At Bergstrom Architects, function spaces is one of the many areas that we focus on when developing new venues or renovating existing venues with our clients. We have developed design strategies for everything from formal function rooms, through to areas within larger lounge and dining areas that can serve casual small functions or be part of a general seating area, depending on the need.

THE FUNCTION OF CONFERENCE SPACES Many larger venues actively target the corporate market for meetings, seminars and large events. Having a large room with the ability to divide into smaller areas with operable walls, achieving maximum flexibility, is the first step. There are several other issues to consider as well: when the room is divided, can each smaller area be separately serviced from the kitchen and bar? Is there individual access to each room? Is the acoustic separation adequate for the use? These are all design considerations that we contemplate with our clients.

THE FUNCTION ROOM AS A LOUNGE AREA Many clubs have large separate auditoriums, or function rooms, that are often underused and sitting empty for long stretches of time. One strategy to maximise the use of function rooms is to treat them as hybrid spaces, which can open up and extend your bistro or lounge area on busy trading nights when the space may not be booked for a meeting or event.

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For several years now, it seems that small casual functions have been growing in popularity. This may be as simple as a group of 20 booking a table for dinner, or a 40th birthday party for 50 people. Either way, we find that there is a real opportunity for venues of all sizes to capitalise on this market. Our view is that guests booking these types of casual functions don’t necessarily want separate, isolated rooms. They often like having a space that is separate but still part of a larger lounge, bar or restaurant area, where they can feel a sense of ownership of their designated space, but still enjoy the lively atmosphere of a larger venue. At Bergstrom Architects, our team is constantly looking for new ways to create venues that are vibrant and flexible. Creating high-quality function spaces is only one of the ways we achieve this. C&PM

iNtERiORS ANd ARChitECtURE

A SPACE yOU’LL NEvER FORGEt BY gIUlIA HePPell

56 • CLUBS AND PUBS MANAGER SPrING 2014

interiors and architecture

How a Melbourne venue’s unique space has turned passers-by into regulars.

‘Trunktown’ is nestled within the city’s thriving theatre precinct, and attracts those within its vicinity by boasting an incomparable space; this colossus is the home of Trunk’s Bar, Diner, Restaurant, Honey Garden, Rintel Room and the city’s biggest Beer Garden.

‘It’s very difficult for other venues to compete with Trunk’s space: six spaces that can be used separately or as a whole, offering polished functions for as many as 400 guests. The focus on service and entertainment create a great atmosphere, and are perhaps the reason why couples often choose Trunk as their wedding venue,’ explains Nijam.

runk Bar, Diner and Restaurant is a Melbourne institution, visited by thousands of local diners and hungry travellers each year. With its unique mix of food, drink, setting and atmosphere, this venue offers patrons a variety of experiences: an ideal spot to indulge in a beer with a friend, a fine dining experience dedicated to fresh Italian fare, or a casual drink after work – the space caters to everyone ‘Almost 500,000 people escape to Trunktown each year, with 21–34-year-old young professionals the most frequent patrons. They want more than food and drinks. They want an environment providing what they need – an escape in the heart of the city. They want food, drinks and service at a quality level. And they get it. From foodies to students, to the professional and casual, Trunk is home to people wanting to escape the concrete jungle without leaving the CBD, and aims to be for years to come,’ explains Thomas Nijam, Brand and Marketing Manager at Trunk Bar, Diner and Restaurant.

From the very beginning, Trunk’s design ethos was firmly set. ‘We stayed close to the venue’s history while trying to create an entertaining, welcoming environment that Melburnians could escape to,’ says Nijam. Trunk was originally a 19th-century synagogue and social welfare home, and the venue’s design has stayed close to these roots, with the original red-brick exterior of the building remaining untouched. The interior flows as a Mediterranean-inspired bespoke restaurant that will have diners salivating at the smells permeating from the kitchen. The venue’s interior includes oversized bulbs that dangle from the high ceilings, mixing old with new, and staying true to the venue’s design ethos. With a white marble bar, mirrored pillars and glazed white tiles offset by rich, dark

CLUBS AND PUBS MANAGER SPRING 2014 • 57

interiors and architecture

wooden furniture, the interior of the restaurant exudes classic tones that fit in well with Melbourne’s dining scene. Patrons looking for Trunk Restaurant’s ‘younger brother’ merely have to step outside and into the New Yorkinspired diner, a quirky setting befitting the hordes of young professionals that are frequent fixtures at the diner. Yet, what continues to entice visitors from the streets of Melbourne is Trunk’s infamous Beer Garden; the biggest and best outdoor beer garden found in the vibrant city. ‘Designed by Projects of Imagination’s Nick Cox with [Trunk] owner Nick Kutcher, the space creates the perfect destination for a summer session,’ says Nijam.

‘The guys from Projects of Imagination were brought on board; Nick Cox and Dion Hall. They were the emerging talent at the time, and our original business partners. The work they did at Trunk was phenomenal, and a true testament to their skill. It was very ahead of its time, and people still ask about it. Since working with us, they’ve gone on to become the biggest name in design and interiors in Melbourne, and further. We had a great working relationship, and still do to this day.’ One thing that makes this space truly stand out from the hundreds of other outdoor entertainment areas is Trunk’s stunning architecture, which is shaded by a 150-year-old heritage-listed coral tree – a design element that has acted as the inspiration for the venue’s name. ‘The coral tree plays a very important part in Trunk’s design and overall branding, providing a great base going forward. We’ve used timber heavily throughout the Diner and Beer Garden construction, and when we redesigned the Beer Garden 12 months ago, we planted two large trees in the front and installed benches at the base, with the trees providing shade from the sun for guests in summer, usually covering the venue all day. ‘We’ve used timber and brickwork so the outdoor area is a very natural extension of both the Diner and Restaurant, with benches covering the outer. The coral tree allowed us to design a venue that works from ground level and fully utilise the massive space, and, what we think is a welcome change to the city skyscrapers we’re surrounded by,’ explains Nijam. Nijam shares a final piece of advice for those wanting to revamp their venue’s space: ‘Spend most of your time and effort choosing the right person for the job. It’s one of the few non-negotiables.’ C&PM

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ST JOHNS PARK BOWLING CLUB.

STAND OUT

HOSPITALITY EXPERTISE

Architecture | Interior Design | Project Management

Contact Richard Cullinan (02) 8090 3320

iNtERiORS AND ANd ARCHITECTURE ARChitECtURE INTERIORS

NEW PROJECTS GIVING LIFE TO OLD VENUES With a combination of experience and design flair, the team at CI Partnership has been making waves in the industry with some great recently completed bar and gaming projects. EASTS LEAGUES LEGENDS BAR

he Easts Group, home of the 2013 NRL premiers, the Sydney Roosters, invited CI Partnership to assist in showcasing their proud history in a freshly minted modern bar and lounge. The brief was to create a space that demonstrated the true spirit of a foundation football club that has spanned 105 years; to create something truly unique, which paid homage to this great club’s history; and, at the same time, to create a place that is warm and inviting. Taking all this into account, together with some challenging operational issues and a very messy building shell, and this was not going to be any easy feat! The CI team has made an outstanding response, creating a space that’s sinuously wrapped by a striking pixellated graphic wall, which starts at the entry and snakes itself around the room, drawing patrons into the space. The entire wall is made up of iconic photographs of the players who have been inducted into the Hall of Fame (the images are actually formed by the letters of each player’s name, and, every so often, a player’s name is picked out in red lettering for those with keen eyes!). Portholes in the graphic wall display audiovisual information about the players, as well as highlights from classic games. Today, the space boasts three defined zones: the lounge to the north-east offers large comfortable couches and generous armchairs; the dry bar area in front of the bar has more traditional seating, and is visually connected to both

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the Hall of Fame and memorabilia displays; and, to the south is low-lit and cosy banquette seating, which creates a more lounging vibe. These banquettes are set among the memorabilia displays, and are separated by the shapes created by the columns. Overall, this zoning allows the different functions run by the club to happen simultaneously. Working closely with artisan metalworkers, joiners and concreters, the central focus of the new space is a uniquely shaped and striking concrete and bronze bar, sculpturally finished in white off-form concrete. Up-lit from the floor, the brilliant effect is cleverly offset by the curved and carved plywood benchtop and floating bulkhead above. The back of the bar is fitted out with a monolithic black joinery unit, with two niches in intense orange – the only splashes of colour in the space – effectively focusing your attention.

iNtERiORS AND ANd ARCHITECTURE ARChitECtURE INTERIORS

Turning this previously dark, non-descript lounge into a bright and modern multi-functional space, which cleverly showcases the club’s proud history and operates as a true modern bar and lounge, is an outstanding result for the Easts Group.

HQ BAR This striking bar is the focal point, forming the main backdrop for the foyer at St Johns Park Bowling Club (SJPBC). Designed as the centrepiece, its concept is very out of the ordinary. There was no back bar – just full-height glass refrigeration and wine displays and a sculptural steel front wrapping off-form concrete. The curved steel inspiration was influenced by the idea of a feminine fabric draped over the concrete – with revealing, sensuous cutouts, all vibrantly lit with colour-changing LED lighting, allowing the bar to be themed for special occasions. On St Patrick’s Day, the bar can turn fully green! The bar was positioned to be able to serve the sports lounge, bowling greens, TAB and main dining lounge all from one key service point, thereby reducing operational costs. The bar has rearloading refrigeration with a coolroom behind, and a new goods lift from the basement cellars was installed to provide efficient back-of-house servicing.

SJPBC NEW FOYER AND FAÇADE The CI team has cleverly crafted its guiding design idea for the once barren and austere SJPBC entrance, creating a garden oasis for patrons under the hot, beating sun of Sydney’s west. The façade features a screen with a leaf motif artwork, circular porthole cut-outs in the entry canopy, and brightly coloured glowing plants and light fittings in the foyer. Columns through the foyer to the main bar represent trees, with the green circular motifs on the ceilings imitating the canopies of a lush rainforest. A massive lush green wall provides a cool backdrop and deceptively creates an effect of natural light in the middle of the club. A gentle trickle of water can be heard from the amazing water feature flanking the foyer walls. Brightly coloured lily pads ping on this wall and take their inspiration from the Asian lily pad motifs and the koi fish throughout the gaming room and bathrooms beyond. St Johns Park Bowling Club is worth a visit if you haven’t already discovered the fresh new design look set to shape the industry in coming years – why don’t you check it out for yourself? C&PM

SJPBC OUTDOOR GAMING St Johns Park Bowling Club’s new outdoor gaming area, set in lush garden surrounds with black bamboo through the centre, is arguably one of Sydney’s leading outdoor gaming spaces. The gaming services, such as cashiers and toilets, are located in a seamless floating ‘service pod’ in the centre of the indoor and outdoor gaming floor. The pod is finished in a sparkling gold finish, creating a shining jewel against the backdrop of the gaming machines. The pod was created by reshaping the existing toilets, cashiers and bar, which were already situated in that location, but with very inefficient layouts. For example, there were three bar service areas that all had to be staffed separately in peak times. CI’s aim was to consolidate this down to one efficient bar, with comping tray service directly integrated behind the main service bar.

The Directors at CI Partnership, Richard Cullinan and Vladimir Ivanov, have extensive experience in design and development across a wide range of pub and club projects. Cullinan is a recognised industry expert bringing key experience in bar and gaming projects, and with particular expertise in outdoor gaming. The CI team has completed about seven pub outdoor gaming solutions in the past four years, and have some very interesting large pub and club projects currently on the drawing board – so watch this space!

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EDUCATION AND TRAINING

Hospitality’s bright star HOSTPLUS and Melbourne Food and Wine have found Australia’s food and wine industry’s stand-out performer in this year’s competition.

he nationwide HOSTPLUS Hospitality Scholarship, supported by Melbourne Food and Wine (MFW), was tight this year, with the very best up-and-comers in Australia’s hospitality industry battling it out for the illustrious title and prize. Launched earlier this year, the competition came to a head on 1 July 2014, when Mark Bashinsky, sous-chef at Aria Restaurant in Brisbane, was announced as the winner of the inaugural HOSTPLUS Hospitality Scholarship. On presenting Mark with the scholarship award at Melbourne’s Stokehouse City, Natalie O’Brien, Chief Executive Officer of MFW, explained what set him apart from other entrants: ‘Following an in-depth judging process reviewing high-calibre applicants from right across Australia and from a range of professions, Mark demonstrated all the qualities of a future leader in Australia’s hospitality industry: a high standard of professionalism, a strong desire to build on his skills and experience, plus unlimited passion for his craft.’ Umberto Mecchi, Executive Manager, Strategy and Marketing at HOSTPLUS, added: ‘After rising through the ranks at Aria Restaurant, we believe that Mark is at a point in his career where he will benefit immensely from the scholarship by further developing his culinary skills and bringing these back to share with his team.’

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The HOSTPLUS Hospitality Scholarship was designed with the aim of nurturing the next generation of talent in a growing industry, and the creative competition invites participation from those aged 18–30 who work in the food, wine and hospitality industries. The runner-up finalists represented a broad range of professions within the hospitality industry, and included: • Clare Burder, Owner/Director of Eminence Wines, and Owner/Director of The Humble Tumbler in Melbourne. Clare has diverse experience in a range of areas within the hospitality industry, and has now settled as the owner and manager of a boutique winery in the King Valley. Clare also operates a burgeoning wine appreciation and education business. • Ben Jacob, Executive Chef and Site Manager at Sodexo Australia/PricewaterhouseCoopers in Perth. Ben’s impressive resume includes more than a decade of hospitality experience, including time

EdUCAtiON ANd tRAiNiNG

served under Gordon Ramsay at Claridge’s in London as chef de partie.

looking forward to the next 12, months and the learning and experiences I can bring back to share with the Aria team.’

• Glen Nolen, Brewer and Production Manager at Mildura Brewery in Mildura. Glen manages all aspects of the brewing and bottling process, including for a range of special contract brews. Glen also leads the production of one of Victoria’s best craft breweries as chief brewer.

As the winner of the inaugural scholarship, Mark also walked away with return international flights, $2000 in spending money, a year-long mentoring program with a Melbourne Food and Wine Legend, and the opportunity to share his experience with a video blog, in which Mark will be documenting his learnings from each work experience in a series of videos shared through MFW and HOSTplus social media channels over the coming months.

Mark’s achievement stems from his experience and success in the hospitality industry thus far. Following an apprenticeship and five years working at the prestigious Aria Restaurant in Sydney, Mark moved to Queensland to assist with the opening of Aria Restaurant in Brisbane, where he has been sous-chef for five years. As winner of the scholarship, Mark will embark on his international work experience in the second half of 2014, and is working closely with MFW to tailor his once-ina-lifetime trip to three renowned restaurants overseas. Destinations being explored currently include Tokyo, Paris and San Francisco.

Entries for the 2015 scholarship will open during next year’s Melbourne Food and Wine Festival, running from 27 February to 15 March. C&PM For more information on the HOSTplus Hospitality Scholarship, supported by Melbourne Food and Wine, and to keep up to date with next year’s event, visit www.melbournefoodandwine.com.au

Upon receiving the award, Mark delightedly accepted, saying ‘I’m very honoured to receive the scholarship award. I’m

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EDUCATION AND TRAINING

International trainee chefs a cost-effective way of filling kitchen vacancies and reducing staff turnover BY tom streater, dws hospitality specialists

id you hear the story about the venue that was recruiting to fill a position in their kitchen? You probably know it well. Staff turnover in kitchens leading to the need to recruit new staff is something that most venues will deal with multiple times each year.

• no training fees payable by the venue – all training is paid for by the student

Typically, a Seek advertisement is written (more likely the previous ad amended and re-posted), you pay the extra money to make it a ‘feature ad’ in the vain hope of attracting better candidates, and then you post it.

Up-front fees for a chef on a 402 visa are typically less than $4000 (excluding GST), and you’ll likely save at least that in labour costs over the two years that they work for you. The trainee chef is responsible for paying for their own training over the two-year period.

If you’re operating a venue in the metropolitan area, you’ll receive 782 responses (give or take), which you’ll have to wade through to find the half-dozen decent applicants. You’ll spend half a day working the phones to schedule interviews, then you’ll block out a day to conduct interviews only to find that half of the candidates will be no-shows. The ones who do turn up will be in board shorts and thongs with obscenities tattooed on their necks and piercings in unspeakable places. The one half-decent kid who applies gets offered the role, and you hope that they’ll last six months, after which time you’ll have to repeat the process. If you’re operating a venue in a regional rural area, it’s a whole different story, as you post your Seek ad and get no suitable applicants.

What’s the solution? Employing an apprentice chef on a 402 visa through DWS Hospitality Specialists and CTA Training is one potential solution. A 402 is a training-specific visa that allows venues to recruit quality candidates from overseas at a low cost. The trainee chef will arrive in Australia ‘pre-qualified’, with a Certificate II in Commercial Cookery, sound spoken English, experience on cruise ships, and a United States security clearance obtained in the course of their employment on those cruise ships. CTA looks after the entire process for you, to give you easy access to high-quality, pre-trained chefs with international experience. Here is a snapshot of what you can expect:

• wage cost savings • all accommodation and travel arrangements taken care of.

The trainee’s wage and conditions will be award-based, as per the Food and Beverage Attendant, Level 2. Basically, the same as you’d pay a waiter or bartender, and much less than you’d pay a salaried Commis Chef to produce the same output. The 402 visa solution facilitates: • ease of recruitment of an experienced kitchen staff member without the time and costs of advertising positions, reviewing resumes and interviewing candidates • reduction in kitchen staff turnover and associated costs • a no-hassles, hardworking, mature person who is motivated to stick around and work hard to obtain Australian residency (dependent on completing the twoyear traineeship). You’ll be able to outline your preferences in terms of skills and experience to assist us to put forward the most suited candidate. You’ll get a Skype interview with the person and the chance to say ‘no’ if you wish to. The more information you can provide regarding the person you’re after, the better fit we’ll be able to find. The likely time frame once you advise us that you would like to proceed would be approximately 8–12 weeks, dependent on factors such as the Department of Immigration workload, the speedy provision of information from the venue, and the smoothness of the selection process. C&PM

• excellent English-speaking candidates • motivated workers who are dedicated to completing their apprenticeships and learning • an employment and training period of two years 64 • CLUBS AND PUBS MANAGER SPRING 2014

If you’d like more information regarding 402 visas, contact Tom Streater on 0439 940 007 or tom@dws.net.au.

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