AHA | the PUBlication 2014/15

The Rum Rebellion, an attempt to prevent the New South Wales Corps trading in rum occurs. Governor Lachlan Macquarie limits the number of publican licenses in the New South Wales colony in an attempt to end the illegal Rum trade. The first fleet arrives. 1788 1790 17991808 1810 1796 1797 1809

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Rum is traded for goods and labour within the colony by the New South Wales Corps. Publicans are required to live on hotel premises. Male publicans were issued hotel licenses only if a female supported hotel operations. Governor Phillip issues the first pub license to the Freemason’s Arms Inn (now known as the Woolpack in Parramatta). It was one of ten hotels issued licenses by Governor Phillip. Ex-convict Sarah Bird became the first woman to hold a publican’s license in New South Wales for the Three Jolly Settlers. One of Australia’s first free settlers, Edward Powell, is granted land in Homebush and obtains a license for The Half Way House Hotel (now known as the Horse and Jockey Hotel).

Photo by: State Library of Western Australia

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HOTEL INDUSTRY TIMELINE

The Bush Inn in Tasmania, currently the oldest continually licensed hotel in Australia still operating on the same site and in the same building received its license. The major brewery in NSW, Tooth and Co. was established in

SydneyThe first hotel licenses in Victoria were issued. South Australia’s first brewery is established.The first hotel in South Australia is licensed (Edinburgh Castle Hotel). Western Australia’s first brewery is established (which will later become Emu Brewery) South Australia’s first brewery is established.TheAustralian Hotels Associationestablished.was 1825 1835183618371838 1824 1830 1839

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The New Licensing Act of 1830 (NSW) outlined new rules for public houses: 1) liquor licenses were mandatory, and 2) publicans needed to provide both accommodation along with liquor, specifically “at least two sitting rooms and two sleeping rooms, for public accommodation.”

The first brewery in Australia is established (Cascade Brewery, Tasmania).

Sydney’s oldest pubs (Fortune of War and The Australian Hotel) gain licenses under the new act although both were selling alcohol in some form prior to this. Both have been rebuilt but Fortune of War remains on the same site. The Temperance Movement, which promoted moderation and abstinence from alcohol began.

introducedlawsLockoutaretoNSW.

The first permit for a hotel in Queensland is issued for the Captain Piper Hotel. The first hotel in Western Australia, the Rose and Crown Hotel (which began as a general store), is built. The hotel held public meetings. Its underground tunnel to the Swan River is said to have aided alcohol smugglers avoid detection.

A contender for Sydney’s oldest continually licensed hotel The Lord Nelson is established. 1841 1852

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FUTURE Changes to fire machinesgoverningregulationspubsareintroduced.SeveralAustralianStatesapprovethereleaseofpokerintopubs.governmentsStatelegislateforsmallvenueliquorlicenses.

Pubs experience a vibrant live music scene and became a training ground for Australian rock bands

Australia’s first pub meal, free bread and cheese, is served. Women are allowed to drink in the public bar signaling the de-segregation of bars.

20141999 2008 1990 Hotels will continue to play a significant role in creating employment, promoting tourism, providing hospitality and entertainment and supporting thousands of local sporting and community groups across Australia. 1796

An effort to prohibit alcohol on the goldfields led to a rise in sly-grog shops (unlicensed hotels and liquor stores).

Thomas establishesCooperCoopersBrewery,thelargestAustralian-ownedbrewery.Carlton brewery opens in Melbourne.Fosters brewery is established. Tooheys brewery opens in Sydney. Lager is brewed for the first time in Australia. The Licensing Act of 1882 (NSW) signaled the first major architectural change for hotels doubling the number of bedrooms required for accommodation, “two sitting rooms and four bedrooms, each not less than 1200 cubic feet in size.“ Victoria is the first state to introduce Random Breath Testing (RBT) legislation NSW and ACT introduce RBT legislation leading to the mass scaleofimplementationRBT ACT is the first state to ban smoking inside pubs and clubs. 1860 18691882 2011199819821976 186218641867 1885 1989198019791970

AccommodationTourismAustraliawasestablished

The Foster brothers bring refrigeration to Australia and establish the first lager brewery to use the technology. Pubs become one of the first businesses to use refrigeration. Local Option Courts were legalised giving power to voters to close hotels. The sale of alcohol is prohibited in the AustralianTerritory.Capital Six o’clock closing was made permanent for hotels. Prior to federation, each colony was responsible for their own regulation of alcohol. After Federation, the new federal government passed the Beer and Excise Act. The Act regulated the production and sale of beer, and many breweries closed following its introduction. Five breweries merged to form Carlton and United Breweries in Melbourne and only Tooths and Tooheys remained in Sydney. Six o’clock closing is introduced to South Australia, Tasmania, NSW and Victoria signaling the emergence of the phenomenon known as the six o’clock swill. Women were no longer able to drink in the public bar and separate areas known as Ladies Lounges emerged. New South Wales extends trading hours. Victoria and Queensland extend trading hours to ten o’clock. 1920 1939 1929 1930 1887 1905 1916 19661955 1923 1938 19671965 1928 1937 1901 19101919

Publicans cease serving counter meals Counter meals resume. Restricted trading hours are introduced in Queensland. The first hotel in the Northern Territory begins operating (Daly Waters). It began as a general store and served as a base for Australian and American soldiers in World War II. Women could hold liquor licenses and the number of female publicans increases.

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Merle Thornton and Rosalie Bogner chain themselves to the public bar of Brisbane’s Regatta Hotel to protest laws that exclude women from drinking with men in public bars. South Australia is the last state to abolish six o’clock closing. A referendum on prohibition is held but does not pass. About 30% voted in favour of tradingfirstTasmaniaprohibition.isthestatetoextendhourstoteno’clockclosing.

HOST8271 NA AHA

Hostplus has supported employers in the Hospitality, Tourism, Recreation and Sport industry for more than 25 years. As the leading super fund for your industry, we understand that what you do each day takes real commitment. That’s why our national account management team is spread right across Australia to support employers in managing their super. So you’re free to get on with what you do best –running your business. To find out why over 95,000 employers choose Hostplus, visit hostplus.com.au or contact your Hostplus State Account Management team. hostplus.com.au WA Office Matt StateTrotmanManager t 08 9260 4602 m 0424 133 469 SA/NT Office Scott Measday State Manager t 08 8205 4963 m 0418 327 607 QLD Office Darren Barton State Manager t 07 3225 9503 m 0407 933 399 NSW/ACT Office Helen Wood State Manager t 02 8202 8700 m 0437 725 692 VIC Office Stephen Assimo State Manager t 03 8636 7777 m 0438 801 049 TAS Office Mike Glidden State Manager t 03 6224 2922 m 0408 286 180

NEED SOME LOCAL SUPPORT? WE’VE GOT PEOPLE ALL OVER AUSTRALIA

The information in this document is general in nature and does not consider any of your objectives, financial situation or needs. Before acting on this information, you should consider obtaining advice from a licensed financial adviser and consider the appropriateness of this information, having regard to your particular investment needs, objectives and financial situation. You should obtain a copy of the Hostplus Product Disclosure Statement (PDS) available at hostplus.com.au and consider the information contained in the PDS before making any decision about whether to acquire an interest in Hostplus. Issued by Host-Plus Pty Limited ABN 79 008 634 704, AFSL No. 244392, RSEL No. L0000093, MySuper No. 68657495890198, Hostplus SuperannuationFund ABN 68 657 495 890, RSE No. R1000054.

MESSAGE FROM THE PRESIDENT SLIM DUSTY’S NUMBER ONE HIT IN 1957 MAY HAVE BROUGHT SUCCESS TO AUSTRALIA’S KING OF COUNTRY, BUT I DOUBT A ‘PUB WITH NO BEER’ WOULD STAND THE TEST OF TIME FOR OUR MODERN DAY HOTELIERS.

The true triumph and test for any government is to balance policy and conversation with the needs and wants of the community. As the case for alcohol and gaming moves higher on the agenda, it is important that these often policy driven conversations begin to recognise the service our hotels have long provided to the community.Hotelsare a place for families and friends, birthdays and engagements, tries and wickets, even Prime Minister Bob Hawke’s first lesson in beer. Hoteliers are there for all walks and moments of life; lending a helping hand or an ear to a story and playing a much larger role than what first meets the eye. Our story is one of connection, not correction. We operate in a highly regulated environment with an emphasis on harm minimisation and celebrate the fact that hotels and pubs provide a safe environment for people to drink in. The industry continues to strive beyond the minimum standard for training and education and works with government to prevent misuse of alcohol and gaming services. Our industry only represents one piece of the puzzle however, and the families and individuals of this small group who abuse such services, must step up and work with us to tackle and prevent this issue.The finger of blame is too often directed at venue owners, when the majority of all liquor sold is consumed off licensed premises. Who is monitoring the behaviour of those ‘pre-loading’ or drinking at home, with all eyes on a sector alreadyAustralia’slegislated?economy is evolving and it is undeniable that tourism and hospitality will play a key role in its future. Newly appointed Chair of Tourism Accommodation Australia, Martin Ferguson AM says the industry needs a powerful and influential voice at all levels of Government if we are to convert potential into results. We are opening doors to meet the growing demand of the tourism sector, but require Government’s help if we are to better service our nation and economy and be seen as a leader among the world’s best. The landscape of hospitality today is 24/7, yet we continue to operate under outdated laws. It is essential that these be revisited if we are to place Australia on the international stage, including greater flexibility and opportunity for employment; we are short of skilled workers and restricted by penalty rates. We look forward to continuing to work with the Government of the new Prime Minister Hon Malcolm Turnbull MP, the Federal Opposition led by Hon Bill Shorten MP, as well as the independents, as we navigate our way through an ever-changing environment. I would like to take this opportunity to thank the outgoing Hon Tony Abbott MP for his support and understanding of the needs and contributions of the hotel industry during his time as Prime Minister. Behind the bar, we find countless stories, many often untold, of publicans providing a great service to Australian’s each day. Our newlook publication is a collection of stories and examples that speak to demystify the tales of our industry and recognise you, our members, who are more united than ever.

PETER BURNETT AM

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08 the publication 2015 AHA & TAA NATIONAL Section 10 Overview from Stephen Ferguson CEO, AHA National 12 Message from Martin Ferguson AM Chairman, AccommodationTourismAustralia 14 2014 Hall of Fame Inductees 16 Pubs matter; because people matter 18 Anzac Centenary and our drinks brands 20 AHA & TAA Training and Education 22 Hostplus ScholarshipHospitality 24 Workforce Development Bill Galvin, OAM Tourism Training Australia 26 Protecting the industry 28 Shaping the nations drinking culture 30 It’s time to wake up! 32 United Voice 34 Hotels and the 457 work visa 36 Hotels make a difference 38 AHA state branches: top 3 federal issues 40 Live music & pubs 44 After the swill 46 Occasions & pubs 48 Road to Recovery 51 Awards for Excellence 57 Our Corporate Partners CONTENTS

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Hotels continue to build on their good work in dealing with patron care, responsible practice with the aim of ensuring a modern and sophisticated drinking culture. That is why we work closely with state and federal government to ensure the right programs and systems are in place to minimise any misuse of alcohol, but also to ensure that all policy takes the social and economic contributions of the hospitality industry into account.Inthe1960s, 70% of alcohol beverages were consumed in licensed venues and around 30% in domestic environments.

Hotels provide a place for people to gather, have a drink, meet new friends, enjoy live music, find a bed when away from home, share a meal and relax and enjoy themselves in a safe environment. By their nature, hotels are often the social hubs of their communities. They are places where alcohol beverages are legitimately and responsibly consumed.AHAacknowledges that whilst the sale of alcohol beverages creates tremendous economic and social benefit, alcohol beverages have the potential to be misused.

Technological, social and legal changes have reversed that equation and today, more than 70% of alcohol beverages are consumed away from licensed premises. Further, per capita liquor consumption in Australia has declined by 20% over the past 30 years. It is estimated that in most venues 40% of alcohol beverages are now served with meals.Webelieve that the vast majority of Australians consume alcohol beverages responsibly and that the responsible consumption of

STEPHEN FERGUSON

CEO, Australian Hotels Association

10 the publication 2015 Hotels are very proud of the contribution they make to the social and economic fabric of Australia. Hoteliers are real people, who create real businesses, which create real jobs, and pay real taxes. Hoteliers enable capital and human investment that underpins Australia’s hospitality and tourism industry. Hotels are not part of the share or digital economy shifting multinational profits off shore.Themajority of the AHA’s members are pub-style hotels plus three, four and five-star international accommodation hotels located in each state and territory. A smaller proportion of the AHA’s membership is comprised of bars, restaurants, casinos and function/conference centres. The overwhelming majority of Australian hotels are owner-operated small businesses serving their local communities, with a proportion of hotels forming part of national or international chains.TheAustralian hotel industry is a 24/7 labour intensive service industry and is a key element of Australia’s tourism industry. The makeup of the hotel workforce is extremely diverse and includes adults of all genders and ages. The hotel industry also draws on a diversity of skills including skilled, unskilled, and entry level workers. Occupations include managers, chefs, cooks, food and beverage staff, security, cleaners, marketing, finance and front office.Accommodation hotels are represented by Tourism Accommodation Australia (TAA), a division of the AHA. TAA is the peak body for accommodation in Australia and is chaired by former Federal Tourism Minister, the Hon Martin Ferguson AM. Hotels are community meeting places ingrained in Australia’s social fabric, from rural communities and regional centres to city suburban areas and central business districts. Hotels perform an intrinsic role in creating social inclusion and activity. Australian hotels are a key pillar in Australia’s tourism and hospitality industry.

The overarching objective of the AHA is to effectively contribute to the establishment and maintenance of an economic and social environment that fosters the business success of Australian hotels.

the publication 2015 11 alcohol beverages adds value to the Australian way of life. The hotel industry provides great opportunities for younger people entering the workforce. Many young people put themselves through university by working in our industry. Others forge a full time profession in the industry. The hotel industry is also an incredible place for people at retirement age, looking to supplement their income. We play a tremendous role in helping the wider community stay on their feet and succeed in many aspects of their lives. There has been much discussion of late regarding penalty rates. We must be clear that AHA is not advocating for abolishing penalty rates. The structure of penalty rates from Monday to Saturday works well. Employers are able to make a fair profit and employees are fairly Unfortunatelycompensated.however, the current rates on Sundays and Public Holidays are forcing many hotels to reduce opening hours and services with a consequent knock on effect of less employment. AHA believes that both business and employees will prosper if the Sunday and Public Holiday rates are recalibrated.

AHA & TAA NATIONAL

The overarching objective of the AHA is to effectively contribute to the establishment and maintenance of an economic and social environment that fosters the business success of Australian hotels. As always, the hotel industry is looking for business certainty and stability with a focus on encouraging economic growth, employment opportunities and reward for investment. Our businesses look for a Government that encourages us to employ people and create real jobs. We applaud governments that focus on issuestoopportunitymandatescommitmentspre-electionandpolicyandresisttheforknee-jerkreactionsmediahypeordrummedupoftheday.

Pubs and hotels are at the heart of their local communities. They are active in driving domestic and international tourism. The AHA looks forward to working with governments and suppliers who have interest and empathy for the hotel industry.

• workplace conditions inclusive of employment-inhibiting penalty rates; • barriers to accommodationsustainablegrowth and investment, including the proliferation of unregulated shortterm accommodation; and • labour and skills shortages, with visa relaxation a high priority.

Mr Ferguson outlined that the Board’s initial priorities, which included addressing:

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TOURISM ACCOMMODATION

“We are fortunate to have been able to attract an eminent Board representing the most influential Australian and international hotel groups. The Board also includes senior executives from AHA, which provides TAA with strong representation and advocacy nationwide through its branches in each State and Territory.”

The appointment of Mr Ferguson, who played a key role in establishing Australia’s 2020 tourism targets while in charge of the tourism portfolio, will give the accommodation sector its most powerful voice in Canberra at a time when the industry faces challenges on a number of fronts. “Tourism and hospitality have been elevated to a Tier One industry in Australia’s economic future and need a powerful and influential voice at all levels of Government as well as in the media and with decision-makers if we are to convert potential into results,” said Mr Ferguson.

After a few months in the role as TAA Chair, Mr. Ferguson has said that while the hotel industry was performing strongly in a number of city locations – in particular Sydney and Melbourne – and that inbound and domestic tourism was growing, OF AUSTRALIA IN JUNE 2015, THE AHA PROUDLY ANNOUNCED THE APPOINTMENT OF FORMER FEDERAL TOURISM MINISTER, MARTIN FERGUSON, AS THE NEW CHAIR OF TOURISM ACCOMMODATION AUSTRALIA (TAA).

MARTIN FERGUSON AM APPOINTED CHAIR

“Equally, governments at all levels need to understand that there has to be a level playing field for participants. There has been a vast amount of talk about the ‘sharing’ economy, with a massive explosion of rooms and apartments for shortterm rent, but it is important that it doesn’t become a ‘taking’ economy, where unregulated commercial operators just take money without meeting any of the obligations imposed on legitimate operators.

“We also need to persuade State Governments to understand that by arbitrarily declaring public holidays for frivolous reasons without having any regard for the commercial impact will be counter-productive.

“We have finally created an environment where investors feel comfortable funding new hotel development. This is allied to Governments investing in tourism infrastructure such as the new International Convention Centre in Sydney.“What is now required are the appropriate conditions to both drive demand and ensure that costs are kept under control. “This means that we need to ensure that the industrial relations environment reflects the demands of the current economy and that migration barriers are reduced in order for skilled labour to be easily accessible when the hospitality industry expands.

He said it was vital for the industry to maintain pressure on Government to continue investment in demanddrivers such as major events, tourism promotion and infrastructure to support tourism growth to justify the largest expansion of new-build hotels in over two decades. Industry analysts have forecast that there could be anywhere between 80 to over 100 hotels constructed in the next five years, as opposed to just one new-build hotel developed in Sydney’s CBD between 2000 and 2010.

Mr. Ferguson brings to his position as Chair of TAA a vast range of experience both as a Federal Minister for Tourism and as President of the ACTU for six years.

“TAA and AHA will be working assiduously in the coming months to convince the Fair Work Commission to review the awards structure to make it more relevant to the 24/7 nature of the service industry today.

“This massive expansion is very positive for the Australian hotel and tourism sector because our hotel product needs to compete with hotel product in Asia and elsewhere,” said Mr Ferguson.

We are not talking about scrapping penalty rates, but rather have them amended so that hotel businesses can open more readily on weekends and during public holidays.

SHUTTERSTOCK.COM/POMINOZ

Reflecting on his previous Government experience and considering his future with TAA, Mr. Ferguson said: “Tourism has obviously been a major part of my recent past, and I was fortunate that my time as Australian Tourism Minister saw a growing recognition from government of the importance of the industry, and the continued confidence is evidenced in the current hotel building boom. There is enormous potential for the industry in Australia and it has been rightfully identified as one of the five primary growth industries for the country’s economic future.

“In contrast, the imminent hotel development boom has the potential to provide a vast range of opportunities for a new generation of hospitality workers, including Indigenous Australians and it will be essential that we provide the highest level of training for them to ensure that these jobs are sustainable.”

“To fulfil its promise the industry must ensure not only that new hotel stock is introduced to the market at all levels, but also that existing hotels continue to upgrade in order to effectively meet consumer wants and“Itneeds.isessential for the industry to be able to offer the highest quality accommodation as it contributes to the attractiveness of a destination and its ability to market itself both locally and overseas”, Mr. Ferguson concluded.

the publication 2015 13 there was no room for complacency.

“These accommodation providers often don’t comply with safety standards, don’t pay taxes and don’t meet basic building and consent requirements. They don’t create employment and could well provide a disincentive for investment in the legitimate hotel sector.

Not only will workers miss out because businesses will shut, but visitors and residents alike will have fewer venues available to enjoy their day“Theoff.latest research reports conclude that a less punitive penalty rates environment will lead to increased employment, and tourism and hospitality is one of few industries in Australia that offers sustainable employment opportunities for the future.

Having begun his profession back in 1967, Peter has seen huge changes in pub culture over the years, all he says for the better and nowadays his enjoyment of the business stems from the fact that the hotel industry is always developing and that he has never stopped learning from it. Through talking to different hoteliers from around Australia and hearing all their different ideas, he proudly states that it’s a great industry that he thoroughly enjoys being part of; there is always more to learn for Peter, and a lot more to do. Pubs have always held a special place in Peter’s heart - he says his favourite thing about them is their ability to bring together a mix of people; be it politicians, family men, footballers or sporting people.

When asked to choose anyone he’d like to share a drink with, Peter instantly says former Prime Minister John Howard, who he’d like to ask what is his favourite whisky is and thank him for the great job he did for Australia.Peter’sgreatest achievement from his career, he says, is how far he’s come with a hotel he’s owned since 1980, stating that although it’s been a long haul, he has loved every minute of it and is proud of what he and his staff have achieved.

Peter has been in the industry for over 40 years and has extensive experience in hotels, as well as hospitality and tourism related ventures. Peter holds many board positions within the hospitality industry. He is currently the National President of the Australian Hotels Association and President of the AHA’s Victorian Branch. Peter is also Director of the Australian Gaming Council and Chairman of the National Alcohol and Beverage Industry Council (NABIC). Peter has been awarded the Centenary Medal for his contribution to the Australian Hotel Industry and is a Life Member of the Geelong Football Club. Having made huge contributions to both the industry and the AHA during his extensive career, Peter is enthusiastic about the future of the AHA and is still excited to work alongside the organisation and licensed pubs; his years in the business only fuelling his passion for the industry further.

OWNER AND OPERATOR OF THE LORD OF THE ISLES TAVERN IN GEELONG, VICTORIA, PETER BURNETT IS ALSO DIRECTOR OF THREE HOTELS IN SOUTH AUSTRALIA AND IN 2014 WAS INDUCTED INTO THE AHA HALL OF FAME - A RECOGNITION HE ACKNOWLEDGES AS A GREAT HALL OF FAMERS

PETER BURNETT AM

Born in Melbourne in 1950, Peter first stepped into a pub at just ten years of age. Alongside his father, he went to a hotel in Richmond called The Rising Sun and drank raspberries as his father sipped on beer. Having a father who worked in the industry, Peter naturally followed in his footsteps, starting his career as a bartender and bottle shop assistant in Hawthorn, Melbourne.

HONOUR.AHA

When asked what advice he would give to those starting out in the industry, Peter highlights the importance of training and focusing on franchises that offer extensive experience in the business. He also lays importance on OH&S - the different laws associated with the industry that publicans need to keep up to speed with.

Peter says that every day is different and that not knowing who’s going to walk in the door next adds excitement, proudly stating that he’s been very fortunate in having both Prime Ministers and some of the greatest footballers enter his pub, but that overall the focus for his business is that people come and enjoy a good meal, a great wine or beer and walk out happy. It is Peter’s firm belief that the makings of a good pub are ambience, staff and atmosphere and that a combination of these things will make people feel welcome and have them return.

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When asked who he would most like to share a drink with, Peter says Winston Churchill and that he would discuss his theories on leadership. His favourite pub meal would be seafood, as he eats it almost every day and his ideal pub location? Over looking a lovely big, white, sandy beach.

PETER HURLEY

AFTER STEPPING DOWN FROM HIS ROLE AS AHA NATIONAL PRESIDENT OF THREE YEARS IN 2013, INDUSTRY STALWART PETER HURLEY WAS BESTOWED WITH THE HONOUR OF BEING INDUCTED INTO THE AHA HALL OF FAME IN 2014 - A RECOGNITION HE SAYS WAS HUMBLING, DUE TO HIS ADMIRATION OF PREVIOUS INDUCTEES; THOSE HE HAS LOOKED UP TO THROUGHOUT HIS EXTENSIVE CAREER.

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Before his role as President of the South Australian branch of the AHA - one that he has held since 1994 –unbeknown to many, Peter was a banker as well as a schoolteacher. Initially moving to Adelaide in 1968 to attend teaching college, Peter now owns or part owns 12 hotels in South Australia, including The Arkaba Hotel. During his career, Peter advised as AHA|SA Councillor from 1979, a role he held among many others on the Board, including National President of the AHA (1998-2000 and 2011-2013) and National Senior Vice-President (1995-1998 and 2005-2011), as well as being an AHA|SA and AHA Life Member.

In addition, Peter served as the Deputy Chairman of the Adelaide Football Club during his 14 years on their Board and has been Deputy Chair of the Independent Gaming Corporation since its conception in 1994. It was through his uncle Jock that Peter was first introduced to the world of pubs - Jock owned a string of pubs in Victoria and it was in one of those that Peter began his career. After leaving school, Peter worked as a glassy in Jock’s first hotel, The Lake Wallace Hotel, in Edenhope, before going to teaching college and working at the Feathers Hotel in Adelaide; a job he says he loved. With a career stretching over 40 years in the industry, Peter has seen a number of huge changes, the most notable, he says, being the development of pubs becoming not just a place for guests to drink beer, but instead - multi-purpose entertainment facilities.Whendiscussing why regulars to his pub keep returning, Peter is quick to say he assumes that it is because they have more fun in his pub than at home. And as it costs more to drink at a pub than it does at home, Peter believes it’s the other people that are there that customers come to see and be with - he says that his guests seek out company in his pubs. Peter also says that his pubs have some leading-edge audiovisual facilities, which means people are able to come along and enjoy a good sporting experience through big screen televisions, featuring quality sound. Peter also believes that customers can have a good meal in one of his pubs, one that probably won’t cost them anymore than it would to try and cook it at home. For Peter, pubs are special due to their ability to join all different kinds of people together, arguing that in pubs you meet a huge cross-section of the community by their very name- a public house, meaning anybody can walk in the door.For those starting out in the business, Peter offers the advice that you must always be prepared to work very hard and it is this hard work that Peter attributes his success to. With his children following in his footsteps, Peter is looking forward to the future and says his hopes for pubs are that they continue to develop with community expectations, stating that it will be those that cater for the latest trends within the community that continue to thrive in the industry.

16 the publication 2015 AHA & TAA NATIONAL We spend more than $70 million each year on staff training and development. PUBS MATTER PEOPLEbecauseMATTER OUR PEOPLE employeesProportionofhotelbyage34.3%29.7%29.0% 6.9% 18-24 25-44 45-64 65+ 34.3%ofouremployeesareagedbetween25-44. 52.87% of areemployeesourwomen 47.13% of employeesouraremen We employ 188,000 in pub-style hotels We employ 90,000 accommodation style hotels The average Australian hotel employs 34.7 people We spend $2,268 million on labour costs,making up 21.9% of total hotel expenses

the publication 2015 17 AHA & TAA NATIONAL 88% of pubs are independently owned SHARE OF HOTELS BY STATE Hotels spend $515.6 securityannuallymillionontokeepvenuessafe 15.5%QLD33.3%NSW 0.9%NT 9.5%WA 11.4%SA 24.3%VIC 4.2%TAS 0.9%ACT 5 MILLION MEALS are consumed in hotels every week HOTEL EXPENDITURETAX Gaming tax = $940.5 million Payroll tax = $56,164 * Land tax = $38,324 * Council rates = $31,051 * * average hotel tax expenditure per hotel sourcesProportionofincomefromhotels 60.3%24.3%10.8% 4.6% Sale of liquor & other beveragesGamblingSaleof meals and food Others Hotels host around 250,000 live theprovidingperformancesmusiceveryyear,uniqueopportunitiesfordevelopmentoflocalmusictalent. Hotels provide more than $75 million annually in support to sporting organisations.communityand

ANZAC CENTENARY ONE HUNDRED YEARS AGO, WITH NEARLY A TENTH OF AUSTRALIA’S POPULATION AT WAR, TWO DRINKS ENLIVENED OUR SERVICEMEN MORE THAN ANY OTHER: BEER AND RUM. ONE OTHER DRINK RECTIFIED THEM WHEN CONDITIONS WERE OFTEN FAR WORSE – AND LIFE-THREATENING: BRANDY. THIS WAS A TIME WHEN BREWING WAS RUN ON A WIDESPREAD AND VERY PAROCHIAL BASIS, NOT JUST STATE-BY-STATE, BUT EVEN AT A REGIONAL LEVEL. OUR DRINKS BRANDS A YEAR AGO AND 100 YEARS ON

It was also, in the immediate lead-up to the war, a time when interesting changes were occurring in the national beer palate. Yet the war’s privations and the insular effect it had on our nation’s worldview slowed down Australia’s embrace of a wider and more inclusive food and drink culture. And perhaps because of that we have some of the alcohol brands of a century ago still going strong. Firstly, beer. From a high point in the 1880s, the recessionary period of the 1890s took a toll on local breweries, and then in 1901 the Federation passed the Beer and Excise Act, which made any form of unregulated or unlicensed brewing illegal. (This wasn’t repealed, by the way, until 1972 - one of Gough Whitlam’s first acts as new Prime Minister…) By 1905, 16 out of Sydney’s 21 breweries had closed. Within three years these had consolidated into two larger breweries: Tooths and Tooheys. The same thing was happening in Melbourne, where a plethora of breweries had been reduced to less than seven in 1907, five of which formed Carlton & United Breweries in that very year. Go back to 1871 and Victoria had 120 breweries, 20 of which were in Melbourne supplying the city’s 1,120 pubs. More than a handful of beers from this period have remained with us today, and it’s perhaps because of both world wars that our beer landscape didn’t change and become more international quickly.

One of the stalwarts is Fosters, released in 1887. Two brothers from New York - Ralph and William Foster - started the Foster Brewing Company in Melbourne. Thanks to new refrigeration developments it was Australia’s first commercial lager brewery - up until that time our beer had been nearly wholly ale. To avoid rapid spoilage (Foster’s Lager needed to be kept cool), the brothers supplied ice - gratis - to any pub that sold their beer. This ate substantially into profits. Despite taking out First Prize at the Centennial Exhibition in 1888, the brothers had sold the brewery

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Donations can be made on the website at www.raiseaglass.com.au

AHA & TAA NATIONAL the publication 2015 19 and left Melbourne six months later. Yet less than 20 years later, Foster’s was one of the breweries to help form CUB, along with the Victoria and the Castlemaine breweries, among others. By this time, lager was becoming much more widespread, thanks to continued advances in refrigeration mechanics. The sweet, warm and thick ales of the nineteenth century were giving way to cooler, lighterbodied lagers that suited Australia’s climate so much better. Other changes were less technical, but still mark a clear shift in beer’s evolution - VB replaced cork stoppers with crown seals in 1907. And by this time Queenslanders had taken Victoria’s XXX lager (yes, that’s three Xs) as their own. The fourth X came in 1916 - its addition to the label suggesting that the beer was stronger than the old XXX version, as medieval monks used the mark “X” to indicate a beer’s strength. Also in Queensland, there was one juggernaut of alcohol production and necessity - Bundaberg Rum. It was producing 250,000 litres of rum a year by 1907 - the same year the distillery burnt down. Back in operation by 1914, such was the demand for Bundaberg rum that the Federal Government bought the total stock to supply troops abroad. (As had happened in the Boer War, and would happen again in WWII.) Bundy was transported and distributed in half, gallon or 2-gallon ceramic jars, known as SRD jars, which troops claimed stood for Seldom Reaches Destination or Soon Runs Dry. It in fact refers to the Supply Reserve Depot in Deptford, Kent... With regard to wine during WWI, its domestic consumption was genteel, but exports to England in 1885 were already at 150,000 litres per annum. Fortified wines and brandy were in wider use locally, such as Château Tanunda (established in 1890) and Angove’s (1886). Such brandies would have been all too familiar with so many servicemen hospitalised. For some, no doubt, it was their last drink. Wine brands so widespread today, such as Penfolds (established in 1844), Seppelt (1865), d’Arenberg (1912) and McWilliam’s (1916), were more widespread after Federation too, thanks to abandonment of state border levies. One hundred years on it is still those two classic Australian alcohol brands that link the servicemen and women of today with their comrades of WWI – Bundaberg Rum and Fosters Lager. Both have been refined over that time, but neither has lost their everyman’s touch. And as many Australian’s contemplate 1915 this year, perhaps over one or two of the above mentioned extant beverages, they will no doubt remember that a century ago Australian soldiers were entrenched in a world war that, by its sobering completion, would see 218,000 Australians killed or wounded.

The appeal began in 2009, after an image of a group of soldiers serving in Egypt during WWII was found at the old Victoria Brewery. In the photo, the men stand by a VB symbol made from beer bottles, resounding the long-standing relationship VB has with Australia’s soldiers and veterans. And so each year, VB calls on Australians to Raise A Glass and share together the stories and experiences of diggers, past and Topresent.date, the appeal has raised almost $6 million, as each year VB donates $1 million to both causes, combined with donations from the public, and is one of the single biggest contributors to veteran welfare in Australia.

RAISE A GLASS Victoria Bitter has been associated with soldiers and veterans since as early as the 1900s. Today, the beer brand continues to show its support, each year raising funds and awareness for the welfare programs of the Returned Services League and Legacy through its Raise A Glass Appeal.

20 the publication 2015 THE AHA & TAA ARE COMMITTED TO TRAINING & EDUCATING THE INDUSTRY DIVERSITY AND AMAZING OPPORTUNITIES MAKE THE HOSPITALITY INDUSTRY AN ATTRACTIVE PLACE TO WORK. WHAT TRANSLATES A JOB IN THE HOTEL SECTOR INTO ONE OF VALUE, HOWEVER, IS THE TRAINING AND EDUCATION THAT THE AUSTRALIAN HOTELS ASSOCIATION STATE BRANCHES ARE COMMITTED TO PROVIDING. WITH A SELECTION OF COURSES DESIGNED TO IMPROVE MEMBER’S HOTEL OPERATIONS AND STAFF PERFORMANCE – ALL WHILE COMPLYING WITH GOVERNMENT REGULATIONS – THE AUSTRALIAN HOTELS ASSOCIATIONS WORK TOGETHER TO ENSURE OUR INDUSTRY IS MOVING FORWARD AND ATTRACTING FABULOUS PEOPLE SEEKING A LONG AND REWARDING CAREER. AHA & TAA NATIONAL

The Queensland Hotels Association (QHA) – much like its neighbouring state associations – provides a training offering that is credible, reliable, relevant and current.

In addition to this, the QHA provides a fortnightly newsletter, a monthly QHA Review magazine, e-bulletins and fax streams, which are used for breaking news and content delivery.

Seen as a main point of contact, the QHA’s RTO’s strive to go above and beyond the minimum standards that are required for training.

In 2015, the collective focus of the Australian Hotels Associations will remain on identifying skills shortages (e.g. Chefs). An increase in staff professional development is also emerging, and finally, future members will be encouraged to consider opportunities for training, such as apprenticeships and school-based trainees.

The primary focus will be to ensure that the hospitality industry is presented as a credible, desirable and rewarding career path.

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An insight into training educationandon behalf of the QHA

The QHA maintains open communication with Government by working with various forums and parties – this includes the Liquor and Gaming Expert Panel, the Responsible Gambling Code of Practice Working Party and the Tourism and Hospitality Advisory Committee of Service Skills Australia. They also have a positive relationship with the Queensland Office of Liquor and Gaming Regulation and are advocates of face-to-face first-time training as this enables peer learning, robust assessment and validity in outcomes.TheQHA engages regional/ rural members by delivering onsite, in-house training across the state – running a comprehensive regional members forum program that provides an opportunity for members to attend and be updated on industry issues and training –and by using electronic platforms, which offer accredited RSA and RSG training, as well as various webinar courses.

The QHA – as does the other hotel associations – seeks trainers that are experienced and industry focused, with professional delivery skills and who can engage with a diverse range of people.

REWARDING

On accepting the scholarship, Damien said: “Firstly, I’d like to thank Melbourne Food and Wine and Hostplus for this great opportunity. In this scholarship, I’d like to continue to move forward as a chef, learning and seeing new things and applying them in the workplace, and hopefully contributing to what I think is a really specialAcknowledgingindustry.” the value of the scholarship, Damien’s words of appreciation also reflect that of the 2014 winner, Mark Bashinksy – Sous Chef at Aria restaurant in Brisbane.

UP-AND-COMING TALENT IN THE HOSPITALITY INDUSTRY

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The national scholarship program is divided into multiple stages, in which all entrants are first required to submit a video application, which effectively demonstrates their skill, knowledge and ability to shape the future of the industry. From here, four finalists are selected to move on to the final round, where they are observed in their place of work in order to see how they operate on a day-to-day basis, to discover the winner.

The support of the industry continues through the super fund’s annual Hostplus Hospitality Scholarship – a nation wide program that is jointly managed by Melbourne Food and Wine and is open to individuals aged 18-30 years working across the Australian food, beverage and hospitality industry.

THE ANNUAL HOSTPLUS HOSPITALITY SCHOLARSHIP

Left to right: David Elia, CEO HOSTPLUS, Damien Neylon & Natalie O’Brien, CEO Melbourne Food & Wine

Representing some of the most influential names in the industry, this year’s judges included Ms. O’Brien, along with Umberto Mecchi from Hostplus, Matteo Pignatelli from Restaurant and Catering Australia; MFW Legend Gail Donovan; and 2014 Hostplus Trailblazer Rafael Rashid.

Having recently returned from his international stage experience – working with nahm restaurant in Bangkok, Thailand; Osteria Francescana restaurant in Modena, Italy; and Ralae restaurant in Copenhagen, Denmark – Damien will now work closely with Melbourne Food and Wine and Hostplus to find an appropriate mentor, as his work experience may shape his preference.

22 publication Hostplus is the national superannuation fund for the Australian hospitality, tourism, recreation and sport industries. As one of the largest national super funds, with approximately one million members and 90,000 employers, Hostplus offers a range of benefits and options that aim to maximise individual super savings.

Building on the success of the initial 2014 scholarship, this year’s program will also continue to support the careers of the three runners-up, who, in conjunction with Damien, each received a year-long mentorship with a local industry legend: Alex Croker, Cellar Door & Functions Manager, Bird in Hand Winery,AngusSABeaumont, Butcher & Charcuterie Maker, Du Fermier, VIC Patrick Sullivan, Winemaker, Patrick Sullivan Wines, VIC In his concluding comments about the positive role that Hostplus has played and will continue to play in the hospitality industry, CEO David Elia said: “We’ve been the national super fund for people working in hospitality for 27 years and we’re proud to back this scholarship – it’s just one of the many ways we are helping to support the industry by providing structured pathways for future talent.” At this stage, the 2016 program is expected to take place in March/April and the entry process will remain largely the same.

TARASIUKPETERBY:PHOTO

The purpose of the Hostplus Hospitality Scholarship is to encourage, recognise and reward up-and-coming talent in the industry, providing winners with the opportunity to gain international work experience across three accredited hospitality businesses and to be taught by a local industry legend during a one-year mentorship.

Damien, who works as the Sous Chef at ‘Brae’ Restaurant in Victoria, astonished judges with his finesse andOndedication.announcing the winner, Natalia O’Brien, CEO of Melbourne Food and Wine summarised why Damien was selected above the other first-rate applicants from the hospitality field: “There was a real depth of quality in the applications that we received this year, however, Damien’s level of skill and dedication to his craft stood out to the judging panel. He clearly has a very bright future ahead of him and it is such a pleasure to play a helping hand to realise his career aspirations.”

In June, Damien Neylon was announced as winner of the 2015 Hostplus Hospitality Scholarship.

Mark believes that “the scholarship provides a great opportunity for developing ideas that you can bring back home and apply to your work. “Everything I experienced overseas I wanted to bring home to Aria – from new techniques to new flavours. Travelling overseas, the people you meet, creating those memories and first hand experience was priceless and will last a lifetime.”

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The AHA, as does its members, sponsors the TTA – providing a great deal of advice and support in regards to the TTA’s daily operations and operational needs.

The AHA has also been a positive provider of support sponsorship, educational programs and a major platform for the TTA to meet with and discuss the needs of training, tourism and hospitality. Together, both organisations have worked closely for the benefit of the Australian hospitality industry and its dedicated workers. Today, and on behalf of the TTA, Bill is responsible for the sponsorship of the Cornell University School of Hotel Administration’s Summer School programme. Established in the United States of America in 1988 and first presented alongside the TTA in Sydney, the Cornell University programme aims to set industry benchmarks and increase the bottom line in trading through education, such as a combination of case studies and group discussions.Oneofthe key reasons behind the introduction of the Cornell University programme is to increase the training of supervisory management and the training for a range of Australian hospitality areas, particularly commercial cookery. Bill has also extended a great deal of support to the Cornell University programme, as it is of his own personal opinion that individuals trained in Australia are eagerly sought after in many countries across the world. The reason for this may be attributed to the fact that they develop an extensive set of skills and the Cornell University programme is yet another positive resource that contributes to that.

“The tourism industry is everevolving,” explains Bill. It is the largest single employer in Australia. Bill says that is why there has been a significant increase in supervisory and management training for entry level and young people, as well as the mature aged, especially in rural and regional areas. For those involved in the hospitality industry, Bill has stressed the importance of both “on the job training and experience and formal training,” as his own personal experience has informed him that this combination is a “worthwhile and winnable concept.” Luckily, the Cornell University programme is able to assist with the latter formal training.Sincesetting up shop in Australia 25 years ago, the Cornell University programme has flourished and it is expected that in the near future it will bring the focus of the Australian hospitality industry back onto food and beverages – a venture that is sure to be nothing short of amazing.

The TTA was first established in 1980 where it operated out of Sydney and Sydney alone. Since this time, the organisation has expanded to include all Australian states and territories, as well as Pacific and Island countries, where tourism and hospitality are strongly connected. TTA’s national scope brings the organisation close to a number of training partners, including the Government, major industry associations, major training providers, as well as public providers and universities. The TTA also has a positive and ongoing relationship with the Australian Hotels Association (AHA).

WORKFORCE DEVELOPMENT

BILL GALVIN OAM - Tourism Training Australia CHIEF EXECUTIVE OF TOURISM TRAINING AUSTRALIA (TTA), BILL GALVIN O.A.M. HAS ENDURED A SUCCESSFUL CAREER IN HOSPITALITY. HE FIRST ENTERED THE INDUSTRY WHEN HE TOOK ON A JOB AT THE AUSTRALIAN HERITAGE HOTEL IN SYDNEY, BEFORE WORKING AT HILTON INTERNATIONAL IN A RANGE OF EXCITING LOCATIONS, INCLUDING CANADA AND EUROPE. ACCORDING TO BILL, IT WAS THIS RICH COMBINATION OF BOTH NATIONAL AND INTERNATIONAL TRAINING THAT ENABLED HIM TO REACH HIS CURRENT AND HIGHLY ESTEEMED POSITION.“Thetourism industry is ever evolving,” explains Bill. It is the largest single employer in Australia.

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26 the publication 2015 AHA & TAA NATIONAL PROTECTING EMPLOYERANTI-MONEYTAXATIONHEALTHYDRINKINGGUIDELINESLAUNDERINGLEGISLATIONEDUCATIONLABOURSHORTAGEMUSICLICENSINGDUTYFREEALCOHOLSALESALCOHOLEXCISEBUSINESSBANKINGATMLEGISLATIONPRIVACYACTDISABLEDACCESSSTANDARDSPUBLICHOLIDAYSWORKPLACEHEALTHANDSAFETY

the publication 2015 27 AHA & TAA NATIONAL THE INDUSTRY MINIMUM ALCOHOL PRICING CRIMEREDPREVENTIONTAPEDEPRECIATION WINE EQUALISATION TAX GST ON SHORT TERM ACCOMMODATION FOOD SAFETY LEGISLATION PAID PARENTAL LEAVE SKILLED WORKINGMIGRANTS VISAS BULLYING AND DISCRIMINATION TRADE MEASUREMENT LEGISLATION IMPACT ON HOTEL INVESTMENT SUPERANNUATION OBLIGATIONS WORKFORCE DEVELOPMENT

28 the publicationSHAPING2015 THE NATION’S DRINKING CULTURE

FOUNDED BY THE ALCOHOL INDUSTRY IN 2005, DRINKWISE AUSTRALIA IS AN INDEPENDENT, NOT-FOR-PROFIT ORGANISATION, WHICH UTILISES THE POWER OF EVIDENCE-BASED SOCIAL MARKETING FOR THE PURPOSE OF PRODUCING A HEALTHIER AND SAFER DRINKING CULTURE.

How to ProperlyDrink

Australian drinking culture Over the past ten years, we’ve seen some fundamental changes in how Australians are drinking. At this point in time, over eight in ten Australians who drink do so in a safe and moderate manner. Even among those under age and young adults aged 18-24, we are witnessing some positive changes in the intensity and frequency of their alcohol intake.

The AHA sit on the DrinkWise Board, and we’ve been looking for ways that we can collaborate to strategically push our campaign messages towards the various target audiences.Oneway to do this is through on ground activation during peak times and at occasions that are highly associated with alcohol consumption. For example, on the Gold Coast during schoolies we had activations with some local nightclubs where we provided on premise marketing collateral such as ‘Drink classy’ t-shirts for the bar staff, posters in bathrooms, and DrinkWise branded water bottles to patrons - all of which reinforced the message of having a great time, but being safe and not over doing it.

In the coming year we would like to work closely with the AHA and examine opportunities to really amplify these types of activations.

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Activating the DrinkWise campaigns on the ground is part of the broader commitment of the industry to taking responsibility for its patrons –and providing safe and responsible licensed environments.

In more recent years we have targeted young adults – aged 18-24 – as they have historically been considered to be a more ‘at risk’ cohort due to their tendency to ‘binge’ drink. Our ‘How to Drink Properly’ campaign has aimed to produce changes in how they see moderation by positioning it as both cool, classy and worth aiming for. By activating this campaign during Schoolies, University O Weeks and events frequented by young adults, we’ve started to get some great traction. In just over two years, we’ve already started to see some really positive results in their uptake of the campaign and this is reflected in our having won three international marketing effectiveness awards. You won’t miss a moment During 2014 and 2015 we’ve also been running the ‘You won’t miss a moment’ (if you DrinkWise) campaign that has centred on sporting, music and culture events sponsored by the alcohol industry. Through this campaign, we are trying to leverage their involvement and to put out a positive message of moderation that reinforces the importance of enjoying the event without the need to get so intoxicated.

Future goals Aside from these two new campaigns, we are also looking to refresh our ‘Kids Absorb Your Drinking’ campaign aimed at parents. We receive a lot of the queries from parents about when they should introduce alcohol to their kids both in the family home but also when their 16 or 17-year-old is attending a party. These situations raise really difficult decisions for parents, so we are looking to offer support and guidance as to how they can set expectations and communicate those expectations to their teenagers. This will be accomplished by targeting parents through social media, and particularly mums, who often play a key influential role in these critical decisions.

Benefits translated to the on-premise sector

The CEO of this organisation is John Scott, who as a former non-executive Director and Chair of the Social Marketing Committee has a wealth of experience working with major policy development and consumer driven communications initiatives. Drawing upon two decades of knowledge from his role in strategic marketing and research, Mr. Scott has chosen to share with us his insights into the current Australian drinking culture, the past and present operations of DrinkWise and the positive working relationship between DrinkWise and the Australian Hotels Association.

Australians’ changing drinking habits over the last decade suggests that there is a fundamental shift occurring in our relationship with alcohol. Australians are adopting an increasingly more mature approach as to how they consider and consume alcohol and the decisions they make about the intensity and frequency of drinking. This suggests that Australians are paying a lot more attention to their personal health and becoming more aware of the harms that can occur due to excessive alcohol consumption.WhiletheAustralian drinking culture will always have some elements that require attention, it would appear that the education and moderation messages promoted by DrinkWise are making a difference.

Youwon’t miss amomentifyou DrinkWise.org.au

THE WAKE UP FOUNDATION IS A NOT-FOR-PROFIT ORGANIZATION THAT IS RUN BY YOUNG PEOPLE FOR THE BENEFIT OF YOUNG PEOPLE. CHANNELLING THE POWER OF EDUCATION AND AWARENESS, WAKE UP HAS AND CONTINUES TO INSPIRE YOUNG PEOPLE TO RE-EVALUATE THEIR CULTURAL NORMS AND TAKE RESPONSIBILITY FOR THEIR OWN ACTIONS.

2015 AHA

IT’S TIME TO WAKE UP

30 the publication & TAA Established in 2014, Wake Up was a reaction to an incident involving the brother of Joint Managing Director & Founder, Claudia McEwen.“Mybrother was assaulted by two strangers [on a night out in Bondi] and was very badly injured,” explains Claudia. “This incident caused me to reflect on the issue of violence in our society. I also reflected on my own choices and choices I had seen my friends make surrounding alcohol, violence, drugs, sexual assault and our general cultural expectations of what constitutes a good night out.” As a result and via the winning combination of positive education and awareness campaigns, Wake Up works to address the issues that young people face on a night out –including drug use, alcohol misuse, violence, sexual assault and peer pressure.Jointlyrun by Claudia McEwen and Georgina Prior, the Wake Up team is also comprised of seven young ambassadors. Together, they present workshops and seminars to young people at secondary schools, sporting clubs and community events, where both male and female ambassadors share their own personal experiences and instil in our youth the confidence to make responsible decisions. “When we are speaking at schools and community events we are encouraging young people to rise above peer pressure and know what to do in an emergency situation,” says Claudia. “It is because we are young and sharing our own experiences that we are able to connect with this demographic on a deeper level.” Not knowing what to expect at the time of launch, Wake Up has experienced exponential growth, changing the lives of young adults with some well placed positive prompting.“Myfavourite personal reaction was when a young girl came up to me after the presentation and told me that because of me she wasn’t going to do drugs this weekend,” shares Joint Managing Director and PR Manager Georgina Prior. “I told her no and that it was because of her; she made the decision not to do drugs. Our presentation had merely helped her reach this decision.” A similar sentiment has also been reflected on student feedback forms, as 94% of students have answered ‘Yes’ to the question ‘did this presentation make you think about your“Thischoices?’isaclear indication that our program is working and that students across Australia should hear it,” says Georgina. It is with thanks to the Australian Hotels Association (AHA) that the Wake Up program has been heard across communities in 2015, as the AHA NSW provided the funding for this“Weyear.first met Stephen Ferguson, the National CEO of AHA at a conference in December 2014, discussing alcohol and violence in Canberra,” Claudia recalls. “As the only young people in the room we felt it important to represent a younger perspective and Stephen supported our concerns giving us the opportunity to ask questions.“Afterthis introduction, we were fortunate to connect with John Whelan from AHA NSW who has provided Wake Up with funding for 2015. The funding has allowed us to keep the cost of our school

NATIONAL

“The result of my research, and many previous studies, is that alcohol can, in certain cultures and situations, be a facilitator of aggression if aggression is there to begin with, both in the individual and in the cultural environment” says Dr. DrawingFox.on the values instilled by Wake Up, Dr. Fox has concluded that: “The child with high selfesteem, good reasoning skills, personal ambition, self-awareness and sound knowledge of drugs and alcohol will be more resistant to peer pressure and the lure of riskladen thrills. “All education must include a very clear message that selfcontrol over behaviour is always possible, even when very drunk.”

• What social and cultural signals are they receiving that are influencing how they act?

• Who are these people?

Georgina Prior & Claudia McEwen

• Why do they think it’s acceptable?

• How can we create a culture that stigmatises and therefore reduces damaging behaviour?

• Under what circumstances do they behave poorly?

the publication 2015 31 presentations low and expand through NSW. “The relationship between the AHA NSW and Wake Up is aligned through a shared objective; keeping young people safe on nights out,” finishesLookingClaudia.towards the next 12 months and how this funding may be positively utilised, Georgina has expressed an interest in expansion –locally, rurally and interstate. An ambition that looks as though it will be achieved, as Wake Up has already secured almost 40 presentations between now and the end of the year. The foundation is also in talks with schools in Geelong, Victoria and Brisbane to expand nationally.Distancing themselves from any political conversations regarding legislation, Wake Up will continue to challenge young people and their decision making processes, with the intent to produce cultural change concerning attitudes towards violence, alcohol, drugs and sexual assault.“Wake Up would like to see a situation where young people are responsible for their actions and legislative restrictions are not necessary,” Claudia concludes. Another strong advocate for taking responsibility for ones own actions is prominent UK anthropologist, Dr. Anne Fox. Explicating the behavioural profile of individuals likely to engage in alcohol-fuelled violence, Dr. Fox released a detailed report on the underlying causes of violence and anti-social behaviour in the night-time economies of Australia and New Zealand. The report draws on extensive field research in both countries and more than 20 years of analysis pertaining to drinking culture and human behaviour in order to deliver new insights and propose practical measures for sustainable change. “In a nutshell, the central point of my report is that it’s the wider culture that determines the behaviour whilst drinking, not just the drinking,” explains Dr. Fox. “I use a range of international examples, demonstrating without question that violence and anti-social behaviour are not the inevitable consequences of a vibrant night-time economy.“Cultural attitudes and norms play a defining role. Only by understanding these underlying drivers can a community hope to make lasting improvements to the way people behave when they are on a night Elaboratingout.”on this point, if a society is serious about implementing a sustainable solution to damaging behaviour in the night-time economy, then we must consider the following questions about the minority of instigators.

• What can we do to reduce the triggers?

United Voice represents workers in Australia’s hospitality and accommodation sector. We work with our members to ensure the industry provides its workforce with jobs and wages, which reflect their skills and commitment. The benefit to the industry is reduced staff turnover, with associated improved service for customers and cost savings. What have been some positive outcomes for the hospitality industry from the work United Voice has done with the AHA & TAA? Decades ago, the AHA, TAA and United Voice worked together to create an industry training system, qualifications and career paths for workers in this sector. This helped professionalise the industry and carve out its place as an industry of choice for many young people. We’ve also worked together industrially to establish enterprise agreements that suit the needs of members of United Voice and employer members of the AHA. Today, the biggest issue (as we see it) is fair pay and conditions that enable the sector to attract and retain the skilled workforce it requires. The work of United Voice to retain penalty rates is in the best interest of the hospitality industry. Penalty rates ensure a living wage for hospitality workers. Abolishing or reducing penalty rates would

UNITED VOICE

Jo-anne Schofield is the National President of United Voice and is a committed social justice activist and trade unionist. With more than twenty years of experience, working closely with trade unions and notfor-profit organisations, here is what Ms. Schofield had to say about United Voice and the union’s working relationship with the AHA: Why is United Voice an important body for the hospitality sector? A stable, professional and fairly paid workforce is critical for all service-based industries. The hospitality industry is no exception.

UNITED VOICE IS A UNION COMPRISED OF DEDICATED WORKERS THAT ACTIVELY STRIVE TO WIN BETTER JOBS, STRONGER COMMUNITIES, A FAIRER SOCIETY AND A MORE SUSTAINABLE FUTURE. AS ONE OF AUSTRALIA’S OLDEST AND LARGEST UNIONS, UNITED VOICE ACTS ON THE VALUES OF FAIRNESS, COMPASSION AND EQUALITY. THIS TRANSLATES POSITIVELY IN THE WORK ENVIRONMENT AS UNITED VOICE INSTILLS CONFIDENCE IN ALL OF ITS MEMBERS, EFFECTIVELY TEACHING THEM HOW TO ORGANISE AND RUN SUCCESSFUL CAMPAIGNS THAT WORK TO CREATE QUALITY JOBS.

32 the publication 2015 AHA & TAA NATIONAL Having endured a history of success, the diverse range of members that United Voice represents have won benefits across all industries and sectors, some of which have resulted in annual leave, a livable minimum wage, paid parental leave, the Modern Award system and many others.Inregards to the hospitality industry, United Voice represents more than half a million Australians working in casinos, clubs, pubs, hotels, motels, theme parks, catering, cafés, restaurants and other venues.

REPRESENTING MEMBERS AND WORKING WITH AHA & TAA

We are currently working together on external boards in areas like industry training and superannuation to promote our combined interests. We also occasionally put a collective voice to Government on issues affecting the sector. I think both the AHA and United Voice are interested in forming a closer relationship around our common interests. What are some of the difficulties associated with job creation in the hospitality sector?

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What does United Voice seek from its relationship with the AHA & TAA?

There is plenty of scope for us to work together to build a stronger industry. For example, we would like to see collaboration to build better jobs and improved career structures to attract and retain workers in hospitality. There is always scope to improve training for the dedicated individuals who make this industry possible and it is vital that pay is lifted in order for workers to remain in the sector. What are some of the initiatives that United Voice and AHA & TAA are currently co-operating on?

see an exodus from the industry of workers unwilling to make the very real sacrifice of giving up precious weekend time with family and friends. This is an issue that we definitely could work more closely on together.

Engaging together to build a strong industry with good jobs and career paths is in the best interest of employers and employees, as well as the Australian economy.

Do you think United Voice working with the AHA & TAA is a good example of how employer and employee associations might not always agree on everything but can still work together and achieve positive outcomes?

Inevitably, over time there are ups and downs in the working relationship between United Voice and the AHA, but, I am sure like United Voice, the AHA realises that engaging together to build a strong industry with good jobs and career paths is in the best interests of employers and employees, as well as the Australian economy.

Accommodation and food services is one the top five employers in this country. Its contribution to GDP and employment is significant. However, hospitality also has one of the highest densities of awardreliant workers; more than half of whom are paid on the award only. This makes it hard for the sector to attract staff and keep staff, particularly as many other service sector industries pay above the minimum rates award. So it’s not just about creating more jobs, it’s about creating well-paid jobs that people will stay in.

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This may cause significant short and long-term issues for a nation’s economic health and negatively impact the quality of life for all citizens.Research undertaken by the Department of Employment shows that in Australia there are a sufficient number of applicants – with relevant qualifications – to fill the vacancies in almost every occupation. In 2014-15, for example, there was an average of 13.6 applicants for every skilled vacancy. However, while most applicants held relevant qualifications, only 2.2 were considered by employees to be suitable for the job. This resulted in more than a quarter of skilled vacancies remaining unfilled for approximately four to six weeks after advertising occurred. The reasons for the unfilled vacancies varied, but included: no applicants – 5 per cent of employers – and no suitable applicants, as qualified persons often lacked experience or other attributes employers sought.

THE TEMPORARY (SKILLED) WORK VISA SUBCLASS 457

“A 7-step recruitment process will see TPRC pre-screen and assess our applicants prior to putting them in front of Australian Clients,” explains Michelle.“Theyprofile candidates to ensure that they are ‘ready to fly’ – meaning that they have a Trades Recognition Australia (TWA) assessment and are visa“Thisready.can see applicants arrive in Australia in as little as four to six weeks and our own personal record is three weeks from selection,” concludes Michelle. With two recruitment options, this specialist type of outsourcing allows clients to either fly to Manila to assess candidates and/ or authorize TPRC to make the selection based on the client’s

Michelle was also proud to share that the remainder of her 457 staff have become active members of the community, both inside and outside of the “Theybusiness.areallamazing in their own right,” says Michelle. “ Our 457 employees are extremely team focused, diligent, professional and an absolute pleasure to work with.”

SKILLS SHORTAGES OCCUR WHERE THERE IS A DISCREPANCY BETWEEN THE AVAILABILITY OF SKILLED WORKERS AND THE CURRENT AND EMERGING NEEDS OF THE CORRESPONDING INDUSTRY.

Driven by this sort of employer demand, the Temporary Work (Skilled) visa – or as it is more commonly known, the ‘subclass 457 visa’ – is designed to address labour shortages in the Australian market.

Encompassing three stages, the subclass 457 visa program requires employers to first apply to become an approved sponsor before nominating a skilled overseas worker to fulfill a specific position. Following this, the skilled overseas worker completes the process via the lodging of a linked temporary work skilled visa application. In order to make this process more manageable, Michelle outsourced The Philippines Recruitment Company (TPRC), a specialist firm who facilitated the engagement of skilled workers.

Introduced in 1996, the subclass 457 visa allows skilled persons to relocate to Australia and work for an approved business for a period not exceeding four years. While one of the criticisms of the 457 visa program is that it undermines the job opportunities of Australian citizens, this is counteracted by the condition that employers may only recruit overseas workers where a genuine skill shortage exists or, in effect, where an appropriately skilled Australian has failed to apply and/or meet the jobMichellerequirements.Morrow, a Commerical Operations Manager for a Victorian based hospitality management group, represents just one of the many approved sponsors that has benefited greatly from the subclass 457 visa Michelleprogram.currently employs four active skilled workers and they are very well established within her business.Rewarded for his hard work and dedication, one of the skilled workers has been promoted to lead a kitchen – where he also channels his passion into writing menus – while the other is responsible for using his flare to plate and teach apprentices.

the publication 2015 35 detailed job Regardlessdescription.oftheoption selected, all clients are taken care of in the form of a 12-month guarantee. Applicants, however, are equally cared for, as Michelle has pointed out that: “TPRC works hard to ensure that candidates are placed in the best environment for them to grow, develop and share their skills.” This is clearly reflected in both the success stories of Michelle’s 457 staff and the fact that two of her employees have brought their wives to join them in Australia – an outcome made possible by the subclass 457 visa, which grants family members unrestricted work and study rights and represents the overall commitment, stability and job satisfaction of her team. From a skill shortage that made it near impossible to retain efficient, diligent trades people to the recruitment of loyal, hard working staff, the subclass 457 visa has definitely made a positive difference for Michelle’s work environment. Since inception, the subclass 457 visa program has undergone considerable change – its title, for example, used to be the Temporary Business (Long Stay) visa – yet in cases not unlike Michelle’s it has continued to be responsive to the demands of the Australian labour market.

“From the results we’ve had, we would most certainly use this process again,” concludes Pat.

Shutterstock.com/dnaveh AHA & TAA NATIONAL

For example, if the kitchen is going into Christmas two Chef’s down and they have applied for a subclass 457 visa, not knowing how soon until or even whether immigration will give the skilled worker clearance can be reallyDespitedifficult.this hope for a review and possible reform of the application process, both Michelle and Pat believe that the subclass 457 visa program is a valuable solution for businesses suffering from the adverse effects of a skilled labour shortage.

It’s no wonder that the subclass 457 is the most commonly used visa program to sponsor overseas workers on a temporary basis and that the owner of Bendigo’s Rising Sun Hotel, Pat Sheehan resorted to using it when he was struggling to engage local staff. “I went down this path because when we were advertising locally, for Chefs in particular, there was virtually no one,” recalls Pat. He also checked with the local Technical and Further Education (TAFE) institutions for apprentices, only to find that they were having similar issues – where intake and the numbers who were endeavoring to finish their course were dropping off quiteHavingdramatically.realisedthat others were subject to this skills shortage –especially those in rural and regional areas – Pat decided it was time to look into alternative forms of recruitment.“Theprocess I went through was that we used a consultant from Immigration and the advice we received was to open up to a wider applicant pool and that could be accomplished by becoming a subclass 457 sponsor,” said Pat. Following approval from the Department of Immigration and Border Protection (DIBP) Pat advertised positions on seek where he received around forty responses fromSinceoverseas.opening up to a wider market, he has employed four skilled workers – three of which have been with him for the past 1-2 years – and he has nothing but kind words to describe them: “The biggest thing I’ve found is that they have very good work ethic. “To get employees that are punctual, organised and don’t seem to miss a beat really ticks all of the Whileboxes.”bothPat and Michelle have experienced positive results from utilizing the subclass 457 visa program, there appears to be a consensus that the application process itself is very slow and arduous, something that they would both like to be reviewed. “I would like to see the application process be less lengthy,” said Pat. It is also of both their opinions that sponsors are often ‘left in the dark’ and unsure of where exactly they are up to in the process. While this is somewhat understandable, it can be tricky in peak periods.

HOTELS MAKE

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A LONG AND PROUD HISTORY OF HELPING THE COMMUNITY

AUSTRALIAN HOTELS PROVIDE SUPPORT TO: 18,209 community groups 20,597 sporting teams

AHA & TAA NATIONAL Hotels support thousands of sporting clubs and community organisations across Australia. Many people play in social sporting teams, or become involved in community groups, partly because of the opportunities for social interaction, which can be facilitated by the involvement of the local pub or hotel. In regional and rural areas where sporting clubs often exist without formal clubroom facilities, hotels often provide access to areas within their venues to fill this need. It is estimated that the total amount contributed to sporting and community organisations by hotels is $75 million per annum in cash sponsorship alone. Sporting teams were the most common recipient of financial support and in-kind sponsorship, with 62.1% of hotels supporting at least one sporting team. Organisations classified as ‘community groups’ were supported by 53.5% of hotels followed by Health/Social Services (33.3%), Education (27.8%) and Emergency Services (19.2%) as the most common types of organisations sponsored. Hotels often offer substantial in-kind assistance to sporting clubs and community groups in the form of:

“For commercial and civic reasons, hotels engage with the broader community in a number of ways. As part of the suite of services and entertainment options provided, hotels play an important role in hosting live music, trivia competitions, community group meetings and other events. In addition, hotels provide substantial sponsorship of community organisations, including sporting clubs, community groups, health and social services organisations. Through these activities, hotels play a central role in local community life.” PwC 2009

ALMOST EVERY AHA MEMBER IS INVOLVED IN PROVIDING SPONSORSHIP OR SUPPORT IN SOME FORM TO A LOCAL SPORTING GROUP OR COMMUNITY ORGANISATION. BY THEIR NATURE, HOTELS ARE OFTEN THE SOCIAL HUBS OF THEIR COMMUNITIES – A ‘HOME AWAY FROM HOME’ UTILISED AS A MEETING PLACE, FOR DINING, ENTERTAINMENT, OVERNIGHT ACCOMMODATION AND FOR HOSTING EVENTS SUCH AS WEDDINGS. 8,015 organisationseducational 6,615 health and social services organisations

• Complimentary use conference/meetingoffacilities • Hosting fund-raising events (such as trivia nights or charity dinners) with proceeds being directed to a nominated sporting club, community group or local charity • Provision of complimentary meals or accommodation room nights as prizes for raffles or trivia nights held by another organisation • Provision of uniforms for sporting teams

the publication 2015 37 AHA & TAA NATIONAL A DIFFERENCENSW$25,405,450QLD$9,588,581NT$1,967,034WA$13,586,737SA$7,345,366VIC$13,894,392TAS$1,846,431ACT$895,267YEAR AFTER YEAR, HOTELS SUPPORT THOUSANDS OF SPORTING TEAMS, COMMUNITY GROUPS, HEALTH, SOCIAL SERVICE AND EDUCATION ORGANISATIONS AND CHARITIES THROUGHOUT AUSTRALIA. In 2014, Australian hotels donated over $75 million to a range of groups and charities.

- The penalty rates system in Australia needs to be urgently reformed. Having a more flexible IR system will enable hospitality businesses to employ more staff and grow.

- The high cost of wages on public holidays serves as a major disincentive for hospitality businesses to open on these days. Residential letting of short-stay 3.accommodation.

1. TRAINING FUNDING

1. PENALTY RATES REFORM

3. PENALTY RATES AND EMPLOYMENT FLEXIBILITY - The NT supports the National AHA application to vary the hospitality Industry General Award including the reduction of penalty rates and increasing flexibility to the award provisions.

2. ACCESS TO OVERSEAS WORKERS - The NT will for the foreseeable future have a heavy reliance on overseas workers for skilled and unskilled work. Visa processing tends to be more complicated for skilled workers. The red tape and delay in processing are far too rigid in their processing and contribute to the red tape and delay in processing.

- Currently federal funding for training rewards certificate completion by employees or potential employees. However, more hospitality businesses are targeting specific skills training to improve workplace productivity and upskill staff. Ironically, it has been the reduction in government funding that has moved hospitality businesses to this skill based focus training.

3. ANTI-MONEY LAUNDERING AND COUNTER-TERRORISM FINANCING REGULATIONS - The regulatory solution and impost on the hotel industry and small business in general is totally out of proportion to the indentified threat of money laundering.

- The current penalty rates structure and part-time employment provisions in modern awards operate as a disincentive to offering employment and full service product offerings in a 24/7 tourism industry. We need a WR structure with flexibility that does not penalise hospitality industries operating outside of the 9-5.

1. MORE FLEXIBLE EMPLOYMENT ARRANGEMENTS - The ‘traditional’ IR/ER system is designed for 9-5, MondayFriday and doesn’t suit hospitality businesses that operate outside of this. 2. THE COST AND COMPLEXITY OF COPYRIGHT LICENSING FEES The licensing system is complex and this is exacerbated by the existence of two ‘competing’ Copyright Collection Societies.

3. ACCESS TO LABOUR AND TRAINING

JOHN WHELAN BRAD WATTS JUSTIN O’CONNOR DES CROWE

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ILLEGAL ACCOMMODATION - Illegal accommodation is an increasing issue facing hotels across Australia, especially with the rise of residential apartments being used for accommodation.short-stay ISSUES

2. ILLEGAL OFFSHORE WAGERING

- We welcome the Federal Government’s review of illegal offshore wagering. In terms of regulation and harm minimisation a level playing field does not exist between online gambling operators and Australian hotels. Many online gambling sites are operating without restriction, are not contributing tax to the Australian Government and do not have consumer protection and harm minimisation measures in place.

TOP 3 FEDERAL

- A priority for the hotel industry is to implement a labour and training framework which balances access to overseas skilled workers with locally accessible and affordable training.

1. PENALTY RATES AND WORKPLACE RELATIONS REFORM

2. FEWER PUBLIC HOLIDAYS

2. FAILURE OF ‘ONE SIZE FITS ALL’ MODERN AWARDS - The industrial arrangements that suit a five star property in the heart of Sydney will have little relevance to the market and work requirements of a country pub, yet both are hamstrung by the absolute inflexibility of the IR structures.

1. PENALTY RATES IN A 24/7 MARKET PLACE - The penalty rate system is now a disincentive for many operators to open or provide a full range of services. This has resulted in a loss of wages and reduced economic activity, meaning that the current system is job destroying.

1. PENALTY RATES AND INDUSTRIAL REFORM - We need an industrial relations system that recognises the 24/7 nature of the hospitality industry and the reality that, if a business is not open due to excessive costs, it then impacts the tourism industry and local markets, as they are not being serviced and employees forfeit the opportunity to work.

2. PENALTY RATES - A critical priority is the need for more flexible working arrangements and reforms of the remuneration structure for work performed on weekends and public holidays. Sunday work should attract the same rates as Saturday.

STEVE OLD BRADLEY WOODS IAN HORNE BRIAN KEARNEY

3. REGULATION OF THE SHARING ECONOMY - Model legislation is required to introduce proportionate regulation of the more than 35,000 illegal accommodation providers offering apartments and homes for short stays.

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3. TAXATION - GST was promised to largely replace State based taxes and it didn’t, instead they are increasing!

2. ACCESS TO A SKILLED WORKFORCE - We have a massive shortage of chefs and hospitality managers in our state and it is only going to get worse as we continue to increase our tourism numbers. We need access to affordable training that meets the needs of every business and we must promote hospitality as a viable career choice.

3. UNREGULATED LETTING OF PROPERTIES -There needs to be a level playing field in relation to accommodation regulation if we are to continue to invest in our properties and provide increased employment opportunities.

1. BUSINESS TAXATION - Fringe Benefit Tax on entertainment and meals increases compliance costs for business and deters expenditure in the hospitality industry. A priority for tax reform is the reduction of FBT on staff business meals to stimulate economic activity and employment in the hospitality sector.

WORKPLACE RELATIONS, WORK PLACE RELATIONS AND WORKPLACE RELATIONS! The cost impositions and lack of flexibility of the Hospitality Industry (General), particularly in regard to penalty rates on Sundays and Public Holidays, are as Martin Ferguson says costing Australia “jobs, jobs and jobs.” AHA national and the IR team have put quality submissions to the current review by FWC of the Award and we are certainly looking for a reasonable outcome, particularly having regard to the recent report of the Productivity Commission into Australia’s workplace arrangements.

40 the publication 2015 THE MUTUALLY SATISFYING MARRIAGE BETWEEN LIVE MUSIC AND THE PUB AUSTRALIAN MUSIC – PARTICULARLY ROCK – HAS ITS ORIGINS IN HOTELS AND PUBS, WITH A PROLIFERATION OF LIVE PERFORMANCES OCCURRING IN THE EARLY 1970’S. THIS STEMMED FROM THE LIBERALIZATION OF STATE LICENSING LAWS AND THE EPIPHANY AMONG HOTELIERS AND PUBLICANS THAT PROVIDING LIVE MUSIC WOULD ATTRACT THE GENERATION OF BABY BOOMERS IN MASSES.

The reason for this being that hotels and pubs have sustained a history as the focal point of the music industry, offering artists of all sounds the chance to perform, while simultaneously supporting a range of other suppliers, such as production crews.Indiscussing the marriage of live music to Australian pub culture, Jennifer Gome – the Director of Licensing services at APRA – said: “The sense of community that live music creates, the loyalty to a venue, a suburb, or a certain corner of a country town plus the opportunity for musicians to showcase their talent in an egalitarian society, is part of our DNA.”Permission to develop a new licensing agreement was granted by the Australian Competition and Consumer Commission and carries with it the benefits of offering a cheaper, less complicated and more impartial manner in which hoteliers and publicans may apply to have live music performed at their venue.

Elaborating on this point, Jennifer Gome said: “The Australian Hotels Association has long embraced this sense of fairness that equally drives APRA in making sure that monies are reinvested back into the creative industries.”Thisequally benefits the songwriters, whose royalties are earned by working artists and come directly from the live performance fees that hoteliers and publicans are obliged to pay and the hoteliers and publicans themselves, as their establishment is transformed into a euphoric atmosphere of feeling and sound.Inconjunction with this, the Live Music Office – which is partly funded by APRA – has been working hard to give new energy to the live music industry. One way that this may be achieved is via Live and Local pilot sessions.Thepurpose of these Live and Local pilot sessions is to promote localized live music as a cultural activity and to offer hoteliers and publicans an opportunity to showcase live music at their venue, attracting positive publicity and creating an invaluable sense of community among those who share in the experience. By this account, the sessions that were hosted last year are forecasted to take place in locations across the nation in According2015.to Jennifer Gome: “The Live and Local pilot is now a full-scale, low-cost, four hour, one day event template, ready for any interested community member to activate at grass roots level in their home town orAPRAsuburb.”also proudly assisted in selecting the line up of last year’s National and Victorian AHA Awards, which were both hugely successful events with special performances

AHA & TAA NATIONAL the publication 2015 41 From the crowded beer gardens of inner city hotels to the bustling backrooms of almost every suburban ‘local’, immensely famous Aussie bands – including INXS, AC/DC, Cold Chisel and Australian Crawl – once cut their teeth on the popular pub circuit.While in the twenty-first century, both the music and audience has a different sound and vibe, we are in the midst of a radical resurgence of live pub music; a phenomenon that may be attributed to the support that APRA AMCOS has offered to the Australian Hotels Association in developing a simplified, bundled music license agreement for live music that is played at each venue.

Not only does this concentration of live music create solidarity among flourishing musicians, it also offers the pub of the north the opportunity to showcase its delicious food and friendly service; as patrons travel from far and near on the account that there is always something exciting happening at the Bridgeway Hotel. There is also an intense political drive behind the reinvigoration of live music in hotels and pubs, as Ian Horne stated that: “in every state there has been significant political and Government effort put into encouraging, developing and nurturing contemporary live music.”

According to Ian Horne – the General Manager of AHA|SA – the iconic music venues of South Australia include The Governor Hindmarsh, The Grace Emily Hotel, The Crown & Anchor Hotel, The Bridgeway Hotel and The Lion Hotel. The Governor Hindmarsh –affectionately known to the locals of Adelaide and regular visitors as ‘The Gov.’ – is a historical pub, which occupies a space just outside the city center. Acquired by the Tonkin family in 1993, The Gov. has since established itself as an iconic provider of live music and is adored by musicians and music-enthusiasts alike.Decorated with warm wooden décor and pictures of legends from the popular music biz on the surrounding walls, The Venue at The Gov. is an international performance standard space, which is more than suitable for seeing beloved bands perform live.

“It’s definitely a very close knit community we have here,” said Venue Manager Crossley. “A lot of our bands who perform on a Thursday night – where the entry is ten dollars to see five acts – will come back the following week to watch and support fellow bands.”

This is because the proposition of live music in a sociable location will breathe life into older areas of the CBD.However, it appears that AHA’s positive partnership with APRA has primarily assisted in the revival and sustainment of Australia’s extraordinary pub music culture – with Ian Horne concluding that: “We’ve got a fabulous working relationship with APRA and what is good about it is that APRA is a major source of income for musicians and composers and similarly recognizes that hotels and pubs are a major source of employment and engagement”.

The Gov. has performed wonders in terms of supporting the marriage between live music and pub culture, a union that has continuously proved to benefit both Meanwhile,parties.inthe upper reaches of South Australia, the Bridgeway hotel has set itself the goal of becoming ‘the Gov of the North.’ Hosting a variety of booming bands in the 1980’s – including AC/DC, Cold Chisel and Midnight Oil – the Bridgeway Hotel was subject to a decline in live music, which occurred in the following decade.

42 the publication 2015 AHA & TAA NATIONAL from the hit bands Thirsty Merc and Evermore.Asisevident, APRA has invested heavily in the marriage of live music to pub culture, a union that has recently flourished in Australia, primarily in the South. In South Australia, as is similar to other states, hotels and pubs remain the single largest employers and engagers of live music, with statistics revealing that the aforesaid establishments account for more than 76 per cent of all fees and collections taken by APRA. Although there is still a big following for nightclubs and DJs among the current generation, real flesh and blood musicians are in popular demand, with a cross-section between the performance of original and cover music existing.

Among a number of impressive national awards, The Gov. has also been recognized by the Australian Hotels Association as the ‘Best Entertainment Venue in South Australia’ for an astonishing six years running, dating from 2007 to now.

Regarded amongst the most passionate musicians as Adelaide’s home of live, original music –with Keith Urban stating at his performance at the Entertainment Centre in 2007: “It’s not the Governor Hindmarsh, but it will have to do” –

In an attempt to resurrect the venues rich, musical history and make use of its large capacity band room, the Bridgeway Hotel has recently moved away from the traditional pub cover band scene and is now the ‘local hang out’ for up and coming musicians whom perform original tracks.

kwp!CPR12607

44 the publication 2015 AFTER THE SWILL CELEBRATE THE BLOOD, SWEAT AND BEERS OF AUSSIE PUB CULTURE!

AND THE PRESENT.

DOCUMENTARY FEATURE FILMMAKERS WARD BREEN AND NATALIE PALOMO EXPLORE THIS QUESTION BY LOOKING AT THE PAST VERDICT? PUBS ARE MORE IMPORTANT THAN EVER.

Byaftertheswill.com.com/lastpublicanwww.facebook.orvisitingwww.NicolePesa PUBS STILL VITAL TO THE AUSTRALIAN LANDSCAPE?

ARE

Told from those who live and breathe the industry, the filmmakers discover for example that Queensland was the only state where it was illegal for women to order a drink at the Public Bar. In other states it was simply socially unacceptable. Merle Thornton’s famous protest of chaining herself to the public bar of Brisbane’s Regatta Hotel – was undertaken because, in her own words, “the ‘Public’ bar symbolised the pinnacle of female exclusion. Ending the 6 o’clock closing law meant that the huge pubs became empty. It gave birth to pub rock as it filled these spaces with voices such as Cold Chisel, Midnight Oil and AC/DC. These iconic bands played in hotels such as the Manly Vale in Sydney, Espy’s in Melbourne, and Mansfield Tavern in Brisbane to audiences packed like sardines.

the publication 2015 45

The son of an Aussie publican, James strives for an unprecedented insidethe-industry and behind-the-bar look at the recent social history of the iconic Aussie pub. It celebrates an essential part of the Australian cultural identity and aims to show the positive impact pubs have had on our culture through its connection between patrons. From the 6 o’clock swill to different forms of entertainment, it’s a rough and tumble joyride showing how this resilient industry adapts and thrives in the midst of change. In investigating the shifts in pub culture we discover how pubs have had to weather a barrage of legislative changes over the last five decades.

Greedy Smith from Mental As Anything says “people followed their favourite bands all over the country like their favourite football teams.” Mark Gable from the Choirboys defines how pubs define their brand of rock, “It wasn’t just a band thing, it was a band-audience thing, and they connected.”Butthenfire, RBT and smoking regulations came in and profits dropped. Arthur Laundy said that in NSW, 600 out of 2000 pubs were in receivership. Then, the one-armed bandits arrived. New regulations allowed for poker machines to explode into the pub scene taking the industry to a whole new level. No longer was it the domain of ex-footballers and veteran publicans, hotels suddenly became big business.Asaviour to some and a source of contention for others, the filmmakers discover that poker machines changed Aussie pub culture forever. The corporatisation of ‘Aussie pubs’ meant their definition changed. Together with the rapid development of technology and the times, our traditional view of publicans as the centre of their local communities where locals gather and connect over a drink, has evolved into renovated buildings filled with sports on TV, TAB, pokies, and music. Some mourn the loss of an intimate ‘publican’ personality, others revel in the bevy of entertainment presented to them. For those seeking personal connection, the small bar license spurned a more specialised experience. The filmmakers also discovered that bartenders and small bar owners were like a renaissance in that, as Tim Philips, World Bartender of the Year puts it, bartenders are basically like the publicans of yesteryear in that they communicate directly with their customers and get to know their locals. The small bar epidemic also reminded us that ‘Aussie pubs’ are a beacon of belonging stooped in Australian history, and that despite the changing drinking landscape, one thing remains certain – pubs will continue to do what they have always done – and that is adapt and thrive with change, for Australians will always seek out a connection that is entrenched in their identity. After the Swill features some of the most iconic personalities in Australian pub history. Join the filmmakers’ journey by liking their Facebook group

JAMES

THE PUB AND ITS MANY OCCASIONS

While you would assume that friendly rivalry would be reserved for the sporting aspects of pubs, it also plays a prominent role in quiz culture. Developed in the 1970s by Burns and Porter associates, responsible for adapting the concept of incorporating a few spontaneous quizzes into a weekly pub league comprising upwards of 10,000 teams; the big pub quiz has been adopted internationally as a means of bringing the community together to test knowledge in a competitive and entertaining way – a recipe for a night of banter and fun. The pub also pervades work culture as a prominent place of ritual and routine. While many officegoers and professionals schedule business lunches at the pub, others attend drinks to congratulate fellow

THERE ARE CERTAIN INSTITUTIONS WITHIN A COMMUNITY THAT STAND FOR THE SPIRIT AND HEART OF THAT COMMUNITY… FIRST COINED TABERNAE, THE PUB THAT WE KNOW AND LOVE TODAY WAS ESTABLISHED DURING THE ROMAN OCCUPATION. FUNCTIONING AS A SMALL INN, ITS DOORS WERE ORIGINALLY OPEN TO TRAVELLERS ON THE ROMAN ROAD NETWORK, OFFERING A COMFORTABLE BED, A HOT MEAL AND SOME MUCH-NEEDED REFRESHMENT.

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Following the demise of the RomanBritish kingdoms, the tabernae evolved into the alehouse, which eventually became so popular that King Edgar was forced to put a limit on expansion, ruling that only one could exist per village. Despite this attempted deterrence, members of the community adopted the alehouse as their local meeting spot, where hot gossip was exchanged over a few beverages and the enduring foundations of the modern pub were laid.Down under, the Australian pub is known as a direct descendent of the British public house. Asserting a dominant role in Australian commerce and social activity, the cultural significance of the production and consumption of alcohol in pubs is reflected in the fact that Slim Dusty’s humorous song ‘A Pub With No Beer’ was the first Australian single to go gold – as the entire country could empathise that there would be “nothing so lonesome, morbid or drear, than to stand in the bar of that pub with no Proliferatingbeer.”during the 19th century, the first Australian pubs were built in colonised areas, particularly close to the goldfields and in the vicinity of new towns. While they originally functioned as hostels, post offices, restaurants, meeting places and general stores, the pubs of our modern society have evolved into so much more… Pinned as the place for legendary events, Australian pubs are renowned for a number of reasons. Located in Billinudgel, NSW is the Billi Pub, also known as the former home of Mar Ring - Australia’s oldest publican. Working in the industry for 53 years, until the astounding age of 101, she taught former Prime Minister Bob Hawke how to pull a beer and was awarded an M.B.E for community service. Or look to Broken Hill, also in NSW where stands the Palace Hotel – another example of our industry’s heritage - known for its intricate cast iron veranda railings and feature in the smash-hit movie Priscilla Queen of the ServingDesert.asthe original stage for rock sensation INXS, the pubs of Western Australia were where the band began performing covers and playing some of their original music. In fact, it was at a chance meeting in the car park of the Narrabeen Antler - a pub located in the Northern Beaches of Sydney - that Gary Morris, the manager of Midnight Oil, approached lead guitarist Tim Farris. Offering the band both representation and a position as the supporting act of Midnight Oil, the incredibly successful career of INXS took off from there; and while their music became an international hit, their sound remained true to its Aussie pub roots. With the rise of modern technology, the pub also developed into a site of anticipation, of jaw-dropping, nail biting suspense, where fanatics watch sporting events week in and week out, hoping that this season their team will conquer. It is where dedicated fans congregate to celebrate national victories, much like the South Sydney Rabbitohs winning the NRL Telstra premiership for the first time in 43 years and where Australian’s engage with the international arena, witnessing live events from across the globe, such as the epic Mayweather and Pacquio fight. It is where tears are shed for the losses and glasses are toasted for the wins.

the publication 2015 47 colleagues that have received job promotions and the vast majority arrive around 5 o’clock to wind up the workday. Regardless what the occasion is, the pub is that place that brings business people together to network and mingle. Sharing in some of the most intimate milestones of the community’s lives, the pub is also a well-known site for special occasions and celebrations. In Docklands Victoria, the Woolshed’s strikingly modern event room has seen its fair share of 21st birthdays. In Erskineville NSW, the Rose of Australia offers a laid back atmosphere appropriate for first dates, with a range of board games on stand by to ease any awkward tension and the Royal on Waterfront in Western Australia boasts a beautiful backdrop for the toasting of newly announced engagements.Finally,let’snot forget the significance of the pub on a Sunday, as how else would we know the weekend was drawing to a close without a traditional roast? The Sunday roast is all about sitting down with family and friends to reconnect after a long week over a delicious plate of lamb, gravy and ‘veggies’. Often served cheaper on a Sunday at the local pub, the roast is a family friendly dining experience, guaranteeing members of the community an opportunity to relax and catch up. There you have it, the pub –originally coined the public house, and for many today – their local. While the language we use to define the pub and the reasons we attend may vary between city and state, what the pub signifies is not only unanimous nationwide, but across the world –community

ROAD TO RECOVERY

The Best Laid Plans...

To celebrate their 125th anniversary in 2013, Bundaberg Rum had long planned a special release - the first super deluxe rum ever released in Australia - the 125th Anniversary Rum. Unfortunately, nature intervened, as it so often does. Nine months before the planned celebration, the city of Bundaberg was inundated with floods for the second time in three years and the distillery’s plans were very much onPreviously,hold. on Christmas Eve 2010, after it sustained heavy rain, the Burnett River broke its banks, inundating hundreds of homes. Peaking at nearly eight metres above the usual levels, it was the worst flooding the city had seen since 1942. But Mother Nature was not finished. Secondary flooding, nearly as bad, followed in mid- January 2011. More than 300 homes and 120 businesses suffered. Unbelievably, worse was to come in 2013. In January of that year Cyclone Oswald hit the region, bringing flooding and tornados, and leaving a trail of destruction estimated at $2.4 billion. The Burnett River peaked at over nine and a half metresthe highest level since records began in the 1890s. More than 7,500 residents were forced from over 2000 flood-affected homes and the hospital was evacuated. The town was cut off from the rest of the world. At Bundaberg Rum, workshops were flooded and the distillery was forced to close down. They had been badly impacted, but they knew that others in their community had

48 the publication 2015 AHA & TAA NATIONAL

THE CITY OF BUNDABERG & ITS RUM

the publication 2015 49 AHA & TAA NATIONAL suffered even more. They also knew that few enterprises in Bundaberg had the ability and the opportunity to assist the locals in reviving their shattered town. They set to work again.

Recovery After the floods of 2011, Bundaberg Rum instigated the Watermark program - a series of special events to raise funds for local charities - and released the special Watermark Rum. They knew that they had to do everything they could to support their drenched community and were determined to provide all the support possible.

The devastation was far more widespread in the floods of 2013 and again, Bundaberg Rum came to the aid of their community. An immediate donation of $200,000 to the Red Cross Flood Appeal was followed by their team hitting the ground, working with those impacted, “everyone doing their bit”.Bundaberg Rum knew more was needed and they also knew that the media spotlight would fade soon enough, as soon as the floods slipped from the front page. And a plan was hatched. To keep media attention on Bundaberg, and to bring in much needed income and support for the locals, Bundaberg Rum bottled and released a limited edition rum – just 10,000 bottles – called the Road to Recovery Rum.

Social media went into overdrive.

“If You Bottle It, They Will Come.”

When the doors to the distillery opened on March 16, less than six weeks after the flooding, a crowd of more than 4000 Bundy fans from all over Australia were waiting at the gates, keen for a chance to purchase a bottle of Recovery Rum.They raised a further $250,000 for the local community. Inevitably, the limited release rum proved as popular as its predecessors.

As a gesture to those affected, Bundaberg Rum presented a bottle to every household in every floodaffected street. In fact, the names of all 355 affected streets appear on the Bundabergbottles.Rum has always been key to tourism in the city and the income it injects is vital. So, in order to attract as many people as possible to Bundaberg to assist the local economy, Bundaberg Rum restricted sale of the Road to Recovery to those who personally attended the distillery. Out went the invitations, far and wide, to Bundy fans across the nation.

NATIONAL AWARDS FOR EXCELLENCE

ACCREDITED AS THE MOST PRESTIGIOUS AWARDS IN THE HOSPITALITY INDUSTRY, THE AUSTRALIAN HOTELS ASSOCIATION NATIONAL AWARDS FOR EXCELLENCE BOTH RECOGNIZE AND REWARD SUPREMACY ACROSS A VARIETY OF SEGMENTS. This includes a selection of leading licensed venues, accommodation hotels and outstanding employees – all of whom became eligible to enter the National Awards having received a top position at the previous State Awards for ExcellencePresentedProgram.annually, each year sees the competition increase in difficulty as the quality of hotel services and facilities continue to reach new and astounding heights. Living up to this legacy, the 2014 & 2015 Australian Hotels Association National Awards for Excellence were held at the world-class events room of Jupiter’s Casino on the Gold Coast.Avaluable means of raising public awareness for the industry, the winners from each category were applauded by hotel industry leaders, hoteliers, special guests and parliamentarians – all of whom attended the special event to congratulate and celebrate the hard work and dedication that is poured into Australia’s spirited hotel and hospitality sector. the publication

2015 51 AHA & TAA NATIONAL the publication 2015 51

THE AUSTRALIAN HOTELS ASSOCIATION

2014 NATIONAL AWARDS FOR EXCELLENCE WINNERS

Best Tourism Initiative National Wine Centre Adelaide SA Best Gaming Venue – Metropolitan The Cove Caulfield East VIC Best Bistro – Metropolitan Hotel Pennant Hills Pennant Hills NSW Best Restaurant – Metropolitan Establishment (Est)` Sydney NSW Best Bar Presentation & Service – Metropolitan The Classroom Perth WA Best Restaurant – Accommodation Division Henry’s Restaurant Hobart TAS Best Redeveloped Hotel – Accommodation Division Crown Metrpol Perth Burswood WA Best Marketed Hotel – Accommodation Division InterContinental Adelaide Adelaide SA Best Pub-Style Accommodation Rudd’s Pub Nobby QLD Best Mid-Range Accommodation Atura Blacktown Prospect NSW Best Resort-Style Accommodation Emirates Wolgan Valley Resort & Spa Wolgan Valley NSW Best Suite/Apartment Hotel East Hotel Canberra ACT Best Deluxe Accommodation Park Hyatt Sydney Sydney NSW Bartender of the Year Palmer & Co. (Matt Fitzgerald) Sydney NSW Chef of the Year Surfers Paradise Marriott Resort & Spa Gold Coast QLD (Andrew Fraser) The Star (Jason Alcock) Pyrmont NSW Front of House Employee of the Year Crowne Plaza Melbourne (Kore Ormsby) Melbourne VIC Employee Excellence in Service The Cove (Dan McAlpine) Caulfield East VIC Outstanding Achievement in Training Emporium Hotel Fortitude Valley QLD Best Meeting and Events Venue Hotel Realm Canberra ACT Best Superior Accommodation Islington Hotel South Hobart TAS Best Retail Liquor Outlet Gasworks 9/11 Hobart TAS Best Bistro – Regional The Star Hotel Sale Sale VIC Best Restaurant – Regional Spicers Clovelly Estate (The Long Apron) Montville QLD Best Bar Presentation & Service – Regional QT Canberra (Lucky’s) Canberra ACT Best Gaming Venue – Regional The Foundry Hotel Complex Bendigo VIC Best TAB Licensed Venue Quakers Inn Quakers Hill NSW Best Keno Venue Grandview Hotel Bowen QLD Best Entertainment Venue Eaton’s Hill Hotel & Function Centre Brendale QLD Best Outdoor/Non Enclosed Facility Republic Norwood SA Best Sporting Entertainment Venue Arkaba Hotel Fullarton SA Best Marketed Hotel – General Division Monsoons Darwin NT Best Redeveloped Hotel – General Division American Hotel Echuca VIC Hotel Industry Rising Star` Beachfront Hotel (Bradie Mercer) Rapid Creek NT Sofitel Melbourne on Collins (Michael Brennan) Melbourne VIC Best Environmental & Energy Efficiency Practice The Lakes Resort Hotel West Lakes SA Outstanding Community Service & Achievement Melbourne Marriott Hotel Melbourne VIC Murphys Irish Pub Mandurah WA Overall Hotel of the Year – Regional American Hotel Echuca VIC Overall Hotel of the Year – Accommodation Division Crown Metrpol Perth Burswood WA Overall Hotel of the Year – Metropolitan Ivy (Sydney) Sydney NSW Johnnie Walker Hall of Fame Peter Burnett AM VIC Peter Hurley SA 52 the publication 2015 AHA & TAA NATIONAL 52 the publication 2015

www.ainsworth.com.au FOUR OF AINSWORTH’S TOP PERFORMING TITLES IN ONE PACKAGE!

Best Tourism Initiative Jamala Wildlife Lodge Weston ACT Best Gaming Venue - Metropolitan Royal Oak Hotel North Adelaide SA Best Bistro - Metropolitan The Moseley Bar & Kitchen Glenelg SA Best Restaurant - Metropolitan The Stirling Hotel Stirling SA Best Bar Presentation & Service - Metropolitan Matisse Beach Club Scarborough WA Best Restaurant - Accommodation Division Lilianfels Resort & Spa, Darley’s Katoomba NSW Best Redeveloped Hotel - Accommodation Division RACV Royal Pines Resort Benowa QLD Best Marketed Hotel - Accommodation Division Grand Hyatt Melbourne Melbourne VIC Best Pub-Style Accommodation Flinders Hotel Flinders VIC Best Mid-Range Accommodation Quality Hotel Gateway Devonport TAS Best Resort-Style Accommodation Crown Metropol Perth Burswood WA Best Suite/Apartment Hotel Fraser Suites Sydney Sydney NSW Best Deluxe Accommodation Saffire Freycinet Coles Bay TAS Bartender of the Year The Classroom (Andrew Bennett) North Perth WA Chef of the Year Lilianfels Resort & Spa, Darley’s (Lee Kwicz) Katoomba NSW The Star (Chase Kojima) Pyrmont NSW Front of House Employee of the Year Crown Towers Melbourne (Tom Stewart) Southbank VIC Employee Excellence in Service Mon Komo Hotel (Amanda Melville) Redcliffe QLD Rydges Melbourne (Joseph Ancora) Melbourne VIC Outstanding Achievement in Training Spirit Hotels Upper Mount Gravatt QLD Best Meeting and Events Venue Crowne Plaza Hunter Valley Lovedale NSW Best Superior Accommodation Four Points by Sheraton Brisbane Brisbane QLD Best Retail Liquor OutletDan Murphy’s The Gap Bulimba QLD Best Bistro - Regional Huon Hill Wodonga VIC Best Restaurant - Regional Frogmore Creek Cambridge TAS Best Bar Presentation & Service - Regional Port Lincoln Hotel Port Lincoln SA Best Gaming Venue - Regional Country Club Tasmania Launceston TAS Best TAB Licensed Venue The Bridge Inn Hotel Mernda VIC Best Keno Venue Mildura Gateway Tavern Mildura VIC Best Entertainment Venue ivy Sydney NSW Best Outdoor/Non Enclosed Area The Gully Public House & Garden Tea Tree Gully SA Best Sporting Entertainment Venue Palmerston Sports Club Palmerston NT Tall Timbers Smithton TAS Best Marketed Hotel - General Division Monsoons Darwin NT Best Redeveloped Hotel - General Division Cottesloe Beach Hotel Cottesloe WA Hotel Industry Rising Star Ivy (Andrew El-Bayeh) Sydney NSW The Westin Sydney (Ana Pereira) Sydney NSW Best Environmental & Energy Efficiency Practice Emirates One&Only Wolgan Valley Wolgan Valley NSW Outstanding Community Service & Achievement Vine Inn, Barossa Nuriootpa SA Overall Hotel of the Year - Regional Grand View Hotel Bowen QLD Overall Hotel of the Year - Accommodation Division Berkeley River Lodge Western Australia WA Overall Hotel of the Year - Metropolitan The Oaks Neutral Bay NSW Johnnie Walker Hall of Fame Bevan Douglas NSW

2015 NATIONAL AWARDS FOR EXCELLENCE WINNERS 54 the publication 2015 AHA & TAA NATIONAL the publication 2015 54

CONTACT YOUR NSW HOTELS ACCOUNT EXECUTIVE RAY BROWN P: 0417 234 001 OR DAVID GREY P: 0410 536 146

the publication 2015 61 AHA & TAA NATIONAL

NATIONAL

PETER FILIPOVIC Sales Director THE BEER INDUSTRY CONTINUES TO FACE A PUSH FOR TIGHTER RESTRICTIONS AND INCREASED LEGISLATION FROM THE HEALTH LOBBY AND SOME IN GOVERNMENT.

2015 AHA

Some friends of mine have said I have developed an allergy to white tablecloth!Thegreat thing about all the pubs I’ve mentioned is that they have great staff, who are well trained and knowledgeable; I know I’ll always get really good service.

Importantly, I like to go to the pub for a draught beer and the beer they serve is of the highest quality, well maintained and presented with care. Plus they put on great mid-week food and beer deals or occasion-based events like trivia nights. They all create great experiences you can’t replicate at home and give you a reason to go out.

They also do really good, simple food that goes great with a beer!

58 the publication & TAA As an industry, we support sensible regulation and self-regulation which has an impact on reducing the harmful consumption of alcohol by a small minority of Australians. We believe we need to push back on restrictions that punish the majority of Australians who enjoy the occasional drink responsibly and heading out to the great, pubs, bars and hotels we have across the country.CUBwill continue to engage with Governments on these issues to make sure that policy and laws target those who do the wrong thing, not the responsible drinkers and venue owners who enjoy a beer.

All of the publicans I’ve encountered have made a lasting impression because they exhibit passion, great food, great beer and exceptional service.

As for a bit about myself, I joined CUB as a graduate straight out of uni and I’ve been here ever since, working my way up through various roles in finance, tax and sales. CUB is a great organisation and I love our industry.WhatI love about my role in the industry is that I get to work with such a passionate team of people and customers and I love that we have the best beer brands to work with in Australia… and the world, thanks to now being part of the SABMiller network.Overthe next 12 months I want to lead my people back to being the number one beverage company in Australia. We’ve put a lot of work into innovating and refitting our business for the future and now wish to put that work into growing the beer category, our customers’ businesses and CUB. In terms of the social side of work, our team loves going out for a beer to our customer venues after work. The Terminus Hotel in Abbotsford is a favourite of ours and it’s nice and close to the brewery. In Sydney, I love heading to the Royal Hotel and my favourite venue in Brisbane is the Plough Inn. On weekends, I like to head out with the family for a pub meal to many great pubs in the eastern suburbs of Melbourne.

If I could share a drink with anyone it would be Shane Warne because the beer tales would go on forever.

In fact, if I had to choose a different role in the industry, I would be a successful publican in one of these many great pubs across Australia.

Introducing new Great Northern Super Crisp Lager. Brewed specifically for the Australian climate.

The explosion of craft beer is another great example. Whilst mainstream beer consumption continues to decline, premium and craft beer are bucking the trend. As the fastest growing segment within the beer market, craft beer consumption is growing at 25 per cent growth, yet it still accounts for just four per cent of total beer sales. When you look at markets like the UK and US, craft accounts for over 10 per cent of beer sold.

My favourite after work or weekend pub has always been my local. When I lived in Curl Curl it was the Harbord ‘Hilton’, then living on the lower North Shore it was The Oaks or the Rag & Famish. Now that I live near McMahons Point, I enjoy a drink with friends at the Blues Point Hotel. I love that my local is like an extension of my own home, having a beer with mates at my local is like having people around to my own place and it’s a way of life here in Australia – socialising is apart of our DNA. Hotels and publicans have made a lasting impression on me, one man in particular who signified what our industry is all about was the late Warwick Short of the W. Short Hotel Group. He made you feel like you belonged in his venues and was full of warmth, passion and personality. However, if you asked me if I could share a drink with anyone, it would simply be my friends and family at one of my local pubs. Around the table would be a couple of beers, a bottle of wine and a Jim Beam and Cola.

RICHARDSON

Managing Director, Alcohol & Coffee AUSTRALIANS ARE DRINKING LESS BUT BETTER. WITH ALCOHOL CONSUMPTION AT ITS LOWEST RATE FOR OVER 40 YEARS, THE GLOBAL CONSUMER TREND TOWARDS PREMIUMISATION IS EVIDENT ACROSS OUR INDUSTRY. WHETHER YOU’RE A BRAND OWNER, DISTRIBUTOR OR A LICENSED VENUE, THE CHALLENGE IS TO CREATE A STRONG BRAND WITH A DISTINCT PROPOSITION, OR A MEMORABLE AND ENJOYABLE DRINKING EXPERIENCE.

As for a bit about myself, my first taste of working in the hospitality industry came while I was studying at university, and like a lot of my student colleagues, I worked behind the bar in the middle of Sydney. It was a great experience - learning to deal with people from all walks of life, and I truly believed it was a key contributor to where I am today.

It’s clear that our market here is under-developed and it’s that opportunity that’s given rise to the multitude of great new breweries across Australia that are giving drinkers a choice of great-tasting domestic beer with a real story.

SHANE

60 the publication 2015 AHA & TAA NATIONAL In a shrinking market, it’s becoming increasingly challenging to stand out from the crowd. Winning a customer – or a consumer – is hard work and it’s no longer enough to have a good liquid. Today’s consumers are going beyond that, they’re demanding a credible and authentic brand story, one that talks to quality ingredients, being better for them, or that shares the brand’s heritage or heroes its local provenance. Standing out behind the bar or on the shelf requires strong packaging and a clear and concise proposition. And the rapid advancement of targeted, digital media means it’s no longer just about how big your marketing campaign is and how many people you reach, it’s about how you spend your money to actively engage your target consumer. If the challenge is a big one, the opportunity is greater. Consumers are building repertoires, branching out from mainstream and exploring niche. They’re looking for a memorable social experience, and they’re prepared to pay for it. This experiential, occasion-based decision making is opening the door for innovative, premium brands to gain a foothold and disrupt the status quo. We’ve seen this in spirits with the rise of Canadian Club. In a category that’s declining, CC continues to enjoy double digit growth, with its unique refreshment proposition owning the informal social occasion and continually recruiting new consumers to the category.

DAVID SMITH Managing Director, Diageo Australia

62 the publication 2015 AHA & TAA NATIONAL Diageo is advocating for a more level playing field where all alcohol is taxed on the amount of alcohol it contains. There’s growing consensus among those in the industry that this is the simplest and fairest approach to alcohol taxation and with the Government’s tax review currently underway, we’re hopeful that alcohol tax reform will finally get on theWeagenda.believe there is an opportunity for the industry to work more collaboratively and get on the front foot in talking about the contribution we make to the Australian economy and to demonstrate that alcohol can be enjoyed as part of a balanced lifestyle. Some progress has been made in this area with the creation of a pan industry group to provide a more cohesive voice on industry issues.

TAX CONTINUES TO BE OUR NUMBER ONE CHALLENGE AS A BUSINESS. DIAGEO HAVE BEEN VERY VOCAL ABOUT THE HIGH RATE OF TAX ON SPIRITS BECAUSE WE BELIEVE SPIRIT DRINKERS ARE BEING UNFAIRLY PENALISED. WHEN MORE THAN 70% OF THE PRICE TAG OF A BOTTLE OF BUNDY UP GOES TO THE TAX-MAN, YOU KNOW THERE’S SOMETHING SERIOUSLY WRONG!

I’m going to upset 8,500 Irish publicans if I choose just one favourite pub, so I’ll say my favourite is any pub with a great pint of Guinness and a warm welcome. It’s early days in Australia, so I can’t give you my favourite Aussie pub yet, but I’m working hard to get to know the trade already and have been impressed by the standards in what feels like a vibrant and upand-coming spirits culture. I love the Diageo business because we’ve got the two most important assets in business in abundance; great brands and great people. We are passionate about our customers and consumers, we work hard to be the best we can be and we value each other. That makes for a fun and vibrant place to work. In the next 12 months, I’d like to continue the strong momentum we have in our business, I’d like to support a change in the punitive alcohol tax regime that exists in Australia, and at the heart of everything I do will be a drive to create value for Diageo and our customers.

As for a bit about myself, I entered the industry 25 years ago when I joined Guinness on the Graduate scheme. My first roles were in Scotland marketing Gordon’s Gin and Johnnie Walker Scotch Whisky. It’s safe to say that I’ve loved spirits since that very first day. I’ve been lucky enough to have worked in some great locations with brilliant brands and customers. Highlights include three years as Marketing Director of Guinness in Great Britain from 2000, and after 12 years making a switch to sales culminating in five years as the Sales Director in Great Britain from 2006. Before coming to Australia in September, I had spent the last four years running the Diageo business in Ireland, the home of Guinness, Bailey’s and some of the world’s best pubs and publicans. I’ve always loved pubs and the hospitality industry so Ireland was a real thrill. Likewise coming to Australia, another country with a fantastic hospitality heritage and a brilliant hotel and pub culture, is exciting.

Small batched rum aged in sweet cognac & brandy barrels Unless you want it to be. NOT EVERYDAYYOURRUM. *The Bundaberg Distilling Co. Master Distillers’ Collection Ltd Ed series has received international acclaim securing a total of 12 Gold, Silver and Bronze Medals since 2011. The BUNDABERG word, BDC device and associated logos are trademarks. © The Bundaberg Distilling Co Limited 2015. San Francisco Spirits Competition SpiritsInternationalChallenge 1 x Gold - 1 x Silver - 2 x Bronze1 x Gold - 1 x Silver - 2 x Bronze 2 x Silver Outstanding - 2 x Silver International Wine and Spirit Competition INTERNATIONALLY ACCLAIMED. LOCALLY MADE. *

If I had my time again I would have loved to open a venue with a sports bar and worked to live. There is nothing better than being amongst the punters and sharing life’s trials and tribulations.

As for a bit about myself, I started working closely with hospitality employers when I took up my role at Hostplus in October 2000.Ifeel privileged having met so many passionate people working in the industry right across Australia.

Executive Manager Strategic Partnerships

AHA & TAA NATIONAL

On the weekend or after work I can be found at the Coach & Horses in Ringwood on a Saturday arvo, as it is close to home and has a longstanding relationship with the best football club in the world - The Mighty Magpies! My three brothers usually join me for a beer and we are well known for selecting three legs and a second of the Melbourne Quaddie each week.

64 the publication 2015 Add to this an increase in competition and volatile investment markets and our work is certainly cut out for us over the next 12 months. The good news is that once again Hostplus has returned a double digit return of 11% for the year ended 30 June 2015, which places us in the top 10 of Australia’s largest 50 super funds as rated by an external agency SuperRatings.

Helping them make the right choices with their superannuation and insurances is important especially given how hard they work.

If I could share a drink with anyone it would be my Dad, he died in a car accident when I was two. It would have to be a beer with him and my three brothers at the Coach & Horses. Who knows, he may be the missing link for selecting the winner of the last leg of the Melbourne Quaddie.

Over the next twelve months I want to find more time to visit more hospitality venues to assist them with whatever it is they are trying to achieve as a business and for their employees.

THERE ARE MANY CHALLENGES FACING HOSTPLUS AND THE SUPERANNUATION INDUSTRY INCLUDING THE GOVERNMENTS CONSIDERATIONS ON TAX REFORM AND THE SUSTAINABILITY OF THE RETIREMENT INCOME SYSTEM. THESE CHALLENGES ARE HIGHLY PREVALENT IN THE HOSPITALITY INDUSTRY, WITH EMPLOYEES FACING INTERRUPTED CAREERS AND MANY WORKING ON A CASUAL AND PART TIME BASIS.

In fact, one passionate person in the industry that has made a lasting impression on me is the owner of last year’s Hotel Of The Year Award at the VIC AHA Awards, Michael Burke. I’m a simple man and what stands out to me is that Burkey will always greet you with a smile and have a beer in your hands within minutes of walking in the door.

What I love about the Coach & Horses is that it covers three of my vices – fatty food, alcohol and punting all over a game of pool.

ARTHUR ANTONELLOS

QuickSuper is a and a product owned and operated by Westpac Banking Corporation ABN 33 007 457 141. A product disclosure statement (PDS) is available from Westpac upon request. The information in this is general in nature and does not consider any of your objectives, financial situation or needs. Before acting on this information, you should consider obtaining advice from a licensed financial adviser and consider the appropriateness of this information, having regard to your particular investment needs, objectives and financial situation. You should obtain a copy of the Hostplus Product Disclosure Statement (PDS) available at hostplus.com.au and consider the information contained in the PDS before making any decision about whether to acquire an interest in Hostplus. Issued by Host-Plus Pty Limited ABN 79 008 634 704, AFSL No. 244392, RSEL No. L0000093, MySuper No. 68657495890198, Hostplus Superannuation Fund ABN 68 657 495 890, RSE No. R1000054. HOST8271 QS AHA

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If I could share a drink with anyone it would be Tricia Penrose. Tricia used to play the role of the hotelier, Gina Ward, in a show called ‘Heartbeat’. The show has finished now, but it ran for seventeen years in the UK. Tricia is somebody I can really relate to – she operates a good pub, she serves Lion beer, and she has a good sense of well-being and getup-and-go. She also likes to sing, and I’m a bit of frustrated singer myself who has also spent time on stage as a drummer & singer. Being English, I would take Tricia to the Watson’s Bay Hotel one summer afternoon and share a schooner of Tooheys New.

DOUG MAY Director Trade Relations OVER THE NEXT TWELVE MONTHS I WOULD LOVE TO SEE MORE PEOPLE EMBRACE BEER. SALES FIGURES SHOW THAT THE BEER MARKET IN THIS COUNTRY IS IN DECLINE, SO AT LION WE’RE DOING SOMETHING ABOUT TRYING TO REINVIGORATE IT. IF WE CAN DO THAT, IT WILL NOT ONLY BE GOOD FOR OUR INDUSTRY, BUT FOR THE BROADER COMMUNITY.

AHA & TAA NATIONAL Lion are coming out to dispel all the myths about beer. Under a program titled “beer – the beautiful truth,” Lion have invested millions of dollars into adding nutritional information panels on boxes, labels and cartons, reinvigorating the beer market and encouraging women to embrace beer.

66 the publication 2015

I don’t know what I’ll do when I retire but I know that hospitality is the industry for me. What I love about my role in the industry is the product that I sell and the range of products in our portfolio, but more importantly, I’ve got a real passion for the industry.

In this job you get to eat and drink in many hotels, and even though that’s a great perk, at the end of the day it’s still work. So what I try and do on the weekend and after work is find somewhere that I can go and relax – somewhere that isn’t work –and that’s why my favourite pub is the Blues Point Hotel. The thing I love most about the Blues Point Hotel is the ambiance. It’s always got really good fresh beer; it’s always clean; the location is great; it’s very well lit; and the new renovations are fantastic. I think that there are just some hotels you can go into and unwind, and this just so happens to be one of them.

If I had an opportunity to change my role in the industry I think I would go back to 1978 when I was offered the lease of The London Hotel in Paddington for $125,000. Knowing what I know today, I would have bought that lease and dedicated my life to being a publican.

As for a bit about myself, I left school in 1968 where I had the choice of either working as a medical detailer for a company called Drug Houses of Australia (DHA) or as a trainee cattle buyer. My family persuaded me to take the role at DHA, but working behind a computer wasn’t for me. I later became a telephone sales clerk at Gollin & Company, Wine & Spirits. I worked in that role for four months until one day a fellow employee said that our boss wanted to speak to me… I thought it was going to be bad news, but instead he offered me a promotion in Canberra as Regional Sales Manager, and I’ve been in hospitality ever since.

I love the people and I love the customers that I get to deal with. There are very few industries that have sociability, celebration, enjoyment and passion at its core like the alcohol industry does. Throughout my time in the industry I have met many publicans. One that stands right out for me is a guy called Pat Gurr, who is currently the owner of the White Bull Hotel in Armidale. Pat encapsulates everything about a great publican - he’s a good guy, knowledgeable, smart and runs a very good hotel. His attention to detail is also great and he’s very innovative; Pat isn’t scared to go that extra mile. Pat is known to be able to turn the worst Pub in town into the best Pub in town.

I love the Carlton Draught on tap, the steaks in the restaurant and the inner Melbourne feel.

2015 in particular has shown me that our agreements with the AHA (National, New South Wales and Victoria) are true partnerships. As partners, Tabcorp and the AHA have supported each other through the racing media rights negotiations and I’m pleased our efforts have delivered a favourable result. We also have publicans sit on the PubTab Committees in both New South Wales and Victoria. These publicans give their time every couple of months to sit with members of our Executive team to discuss initiatives and issues that may impact their venues. I really appreciate the opportunity to engage with publicans with TAB facilities and hear how passionate they are about the industry.Iwouldn’t choose any other role in the industry because I love what I do everyWhatday.Ilove most about my role is that through our rail network we provide our customers (who are also the AHA’s customers) with over 500 million moments of hope per year. Every race and every sporting event provides us with an opportunity to enhance the customer experience in hotels.Ifind it very difficult to narrow down just one favourite pub so I will have to name two. I often head to the Railway Club Hotel in Port Melbourne, which I enjoy thoroughly.

I also spend a considerable amount of time in Sydney and when I get the chance I like to get to The Glenmore Hotel in The Rocks to have a beer with our staff on the top deck, which has a fantastic view of the harbour. Both these pubs, of course, have PubTabs!

If I could sit in the front bar and have a counter meal with three diverse people I would probably have to say: Stephen Roger Waugh to talk Cricket, ‘Sticks’ Kernahan to talk VFL/ AFL footy and Elon Musk, co-founder of Pay Pal, Tesla and SpaceX and possibly the world’s coolest geek making renewable energy a reality in the future.

MATT ISAACS General Manager Sales OUR KEY PURPOSE FOR THE NEXT 12 MONTHS IS THE SUCCESSFUL IMPLEMENTATION OF OUR FUTURE RETAIL PILOT PROGRAM. THIS PROGRAM WILL SEE TAB TRIAL SOME EXCITING INITIATIVES IN VENUES ACROSS THE ACT, NEW SOUTH WALES AND VICTORIA.

As General Manager – Wagering Distribution at Tabcorp, I work closely with the AHA and its members every day.

68 the publication 2015

AHA & TAA NATIONAL The pilot will form the basis for what the future TAB experience will be like in venues. It will also allow our venue partners to learn more about their customers.

As for a bit about myself, I formally entered the industry when I worked at Coca-Cola Amatil about 13 years ago. I have had time away from the industry since, but the authentic nature of the people attracted me back.

Additionally, at Tabcorp we hold the vision to integrate customers who bet digitally via tab.com.au into the venue experience. We plan to seamlessly integrate the customer experience and importantly reward the venue partner.

FUTURE

Over 200 million moments of hope are created each year throughout our PubTAB network. This incredible number is a reflection that our brand values of convenience, rewards, mateship and drama are being brought to life in the 1750 hotels across New South Wales, Victoria and the Australian Capital Territory. Throughout the next year, we will continue to invest in productivity improvements in our partner hotels and maintain our drive to create a customer service experience unparalleled in the marketplace. Our strong partnership with the AHA and the hotel industry is fundamental in driving these initiatives.

THE IS

BRIGHT Think! About your choices. Call Gambler’s Help, Gambling Help or the ACT Gambling Counselling and Support Service on 1800 858 858 www.gamblinghelp.nsw.gov.au or www.gamblinghelponline.org.au. Don’t let the game play you. Stay in control. Gamble Responsibly.

As for a bit about myself, I grew up around wineries and vineyards, so it feels like the industry is in my DNA. Prior to joining Treasury Wine Estates, I was Export Manager for Casella Family Brands. What I love about my role in the industry is the people, both within our company and the industry overall. I feel hugely privileged to be a part of this great industry, and to know and enjoy the company of so many terrific people as part of my everyday working life. Not too many industries have competitors who are willing to raise a glass and enjoy each other’s company and drinks at the end of theOneday.of the exceptional days I look forward to is through our long standing relationship with the Victorian Racing Club, who work with the AHA to create a unique venue in Melbourne’s Botanical Gardens for the AHA AGM Luncheon. It’s always an enjoyable event and one of the pre-eminent days in the industry calendar that brings together important partners and influencers within the industry and the AHA. Picking a favourite pub is a tough choice as we are very lucky to have outstanding hotels nationally. As I am now based in Victoria, Platform 28 in the Docklands is a great spot; it has a relaxing vibe, terrific wine list and great food. Most often I’m there meeting up with mates and industry colleagues before an event at the Etihad Stadium, but it’s also a great spot for lunch in the restaurant (and a bottle of Bin 389). Another favourite of mine, is The Star Hotel in Sale; it’s just a shame it is not a little closer to home. Trent Fairweather and his team offer a fantastic dining experience matched by a great wine list. I spent my earlier years in Sydney, so the Oaks Hotel in Neutral Bay is a another great pub that holds a very fond place in my mind. It is exciting to see hotels expanding their wine and food offering, adding to the experience with great themed events and celebrations. We are very proud of the outstanding wine dinners conducted in many hotels throughout Australia and our support of these events. A wonderful example of this is the Lord of the Isles in Geelong - the Grange event they conduct is outstanding, showcasing Penfolds portfolio along with top regional produce. I love this part of our industry. Finally, if I could share a drink with anyone it would be Max Schubertan absolute legend and icon of the Australian wine industry. I have heard second hand of the legendary Grange dinners at The Hilton in Adelaide in the 80s and 90s, and whilst Grange verticals were served on the night, the highlight was always the wine served with first course – Max’s Soup Sherry. So I think that it would be a drink with Max, talking all things wine, over a glass of his Soup Sherry.

TREASURY WINE ESTATES REMAINS FOCUSED ON INITIATIVES TO SUPPORT THE GROWTH OF THE ON-PREMISE CATEGORY, AND ENSURE CONSUMERS ARE DELIVERED A PREMIUM WINE EXPERIENCE, IN THE FACE OF INCREASED RESTRICTIONS IN LICENSED VENUES.

MCPHERSON Managing Director, Australia and New Zealand

The on-premise is a critical channel for Treasury Wine Estates, offering the perfect environment where consumers have the opportunity to trial and experience our quality wines. Of concern to our business and the broader alcohol industry are regulatory restrictions that are hurting licensed venues and penalising the majority of responsible drinkers. We are committed to working with regulatory bodies and our on-premise partners to promote responsible alcohol consumption, and support sensible measures that target the minority who misuse alcohol.

At the same time, we are focused on initiatives to support the growth of the on-premise. A great example of this is our Barrel Fresh Wine On Tap premium wine offering. Many global markets are seeing a trend toward serving premium wine on tap and we are working with customers to educate consumers about popular varietals such as Sauvignon Blanc and Shiraz from leading regions to reinforce premium and quality cues.

70 the publication 2015 AHA & TAA NATIONAL ANGUS

As for a bit about myself, I entered the industry in 2003, when I was fortunate enough to have been enrolled with a recruitment company who had Aristocrat as a client. What I love about my role in the industry is the fact that no day is the same. I get the opportunity to meet with different people and different personalities, which always keeps me on my toes.

If I could share a drink with anyone it would be Tiger Woods in the club house of Augusta National over a couple of beers.

Key Accounts

72 the publication 2015 AHA & TAA NATIONAL OUR INDUSTRY IS AN IMPORTANT PART OF MANY STATE ECONOMIES WHICH IS WHY ARISTOCRAT WILL CONTINUE TO BE ACTIVE IN SUPPORTING EFFECTIVE POLICY THAT HELPS OUR INDUSTRY REMAIN VIBRANT AND SUSTAINABLE.

If I had to choose a different role in the industry I would be a hotel owner/operator. I see the pride and enthusiasm that Publican’s have in their venues and how they continuously strive to be better – I think that would be pretty cool to be apart of! My overall goal is to be the ‘go to’ person in the hotel industry when someone has a query or an issue that requires resolution. When a publican picks up the phone to seek my opinion it’s extremely satisfying because it shows a level of trust that can only be achieved by being genuine and fair. My favourite pub is the Clovelly Hotel to catch up with some friends/colleagues. What I love about this pub is the friendly environment, which has a real ‘community’ feel to it. It’s rather uncommon to walk through the front doors and not see someone that you know – there’s always someone there to share a beer with and have a chat. Without trying to sound cliché. I have never met a publican that doesn’t go that extra mile to ensure a memorable experience in their venue. This is the wonderful thing about our industry, the pride that publicans have in their venues is second to none and is evident of how the industry continues to come along in leaps and bounds.

MATT WRIGHT NSW/ACT Sales Manager –

For more information, contact your BDE or call 1800 150 432 ©2015 Aristocrat Technologies Australia Pty Limited. Aristocrat, it’s all in the game, Viridian WS, Helix, it’s your choice, Helix Slant, Player’s Choice. and the Aristocrat logo are trademarks or registered trademarks of Aristocrat Technologies Australia Pty Limited. ARISTOCRAT PROMOTES RESPONSIBLE GAMBLING ARISTOCRAT PROUDLY SUPPORTING THE AHA & THANKS ALL MEMBERS NATIONALLY FOR THEIR ONGOING SUPPORT

74 the publication 2015 & TAA NATIONAL Over the next 12 months ASAHI will continue to expand our portfolio to ensure that we have the right brands to meet the different drinking occasions. Drinking occasions are evolving and changing and we will focus on innovation, backed with consumer trends and insights to ensure that we create brands that consumers will be ASAHIdemanding.willalsocontinue to accelerate the message about all the positives that the hospitality industry contributes to society.

AHA

THERE HAS BEEN PLENTY OF MEDIA COVERAGE OVER THE LAST 12 MONTHS REGARDING THE DIFFERENT TAX LEVELS ACROSS THE DIFFERENT BEVERAGE CATEGORIES AND THIS CONTINUES TO BE A CHALLENGE WHEN TRYING TO EDUCATE THE CONSUMER ON PRICE VARIATIONS ACROSS BEER, WINE, SPIRITS AND RTD’S

MICHAEL RITOLI General Manager Sales

As for a bit about myself, I entered the hospitality industry back in the early 90’s and have never looked back. What I love about my role is the people that you meet in this industry. It is by far one of the best industries to be part of and the people that you meet are so passionate and that is what inspires me. If I had to choose a different role in the industry I would like to be an architect working on pub designs. They create the consumer experience that I would describe as “enjoyment.”Myfavourite pub would have to be the Coppersmith in South Melbourne. I usually go with friends or work colleagues but also just pop in my on my own to have a beer with the owner or manager. What I love about the Coppersmith is the food, the ambience, the location, the service and of course the range of beers.

Stephen Hunt from the Kent Hotel in Newcastle is a publican that has gone that extra mile for me.

We once had a company function, which included customers at his venue and Stephen went above and beyond to ensure that everything ran like clockwork. All his staff were well briefed, the service was excellent and the night went down a Iftreat.Icould share a drink with absolutely anyone it would be Shane Warne. Apart from being a fantastic cricketer, I also believe that he is a knock about great Aussie bloke who enjoys a good time and a beer. I think I would enjoy listening to some of his cricket stories and the characters that have played the game. I would aim to meet him at a bar at the MCG and have a Cricketers Arms Lager – Warney at the “G” with a Cricketers… it wouldn’t get much better than that.

I once considered a legal career – again it’s not so different from what I do now – protecting people’s rights, being fair and reasonable and interacting with people from all walks of life. But I don’t think a legal career would be nearly as enjoyable as working in music, connecting with people in hospitality, seeing people entertained, seeing live music performances, and dancing to music that still thrills me.

JENNIFER GOME HOTELS ARE CRUCIAL FOR SONGWRITERS AND ARTISTS AND WE WANT TO CONTINUE TO HAPPILY COEXIST, CONTRIBUTING TO THE COMMUNITY, BOTH EARNING A SUSTAINABLE LIVING.

Director - Licensing Services

As for a bit about myself, coming from a music-loving family, I always knew I would end up in the music industry, so when I studied both music and psychology at university no one was surprised. When I look over my career, most of my roles have called on both my love of music and my love of people and how their minds work – the advertising industry, the recording industry and now the last two decades with APRA AMCOS.

Because of Mick’s vision, it really is a live music pub, with performances five or six nights a week. From rock bands to DJs, there is never a shortage of talented musicians queuing up to play their original work at this venue.Theoutdoor beer garden is fantastic, bringing a modern twist on the historic elements of the Hotel (apparently the beer garden can be seen from the moon), a great space in Melbourne’s dry summers.Likeany modern hotel, they have to lead with good food, and the menu is really punchy and service very speedy. Even the food can’t escape the music vibe of this hotel, with my fav being the Honky Tonk burger.Interms of choosing someone to have a drink with, I don’t really fantasize about it! My busy life is full of amazing people and I think any of my colleagues, friends or clients could happily sit across from me and share a wine and I’d be delighted.

My favourite pub is our ‘local’ from work – the Yarra Hotel in Abbotsford, owned by singer songwriter Mick Thomas from the hugely popular 1980s/1990s rock outfit Weddings, Parties, Anything. We drop down after work for a quiet one, just to see who Mick has lined up that night, and it’s always a great surprise.

76 the publication 2015 AHA & TAA NATIONAL After 18 months of liaison, I think APRA is very close to finalising our negotiations with the hotel industry where music licensing fees will be simpler and easier to administer, and be visibly fair and equitable for both hotels and songwriters.

I love working with music and watching the positive impact it has on people’s well being. I consider it an honour to represent the songwriter members of APRA AMCOS, so they can keep creating the amazing original musical works we all enjoy day after day.

78 the publication 2015 AHA & TAA NATIONAL The biggest trend impacting our industry is the changing needs of the consumer who are focusing more on quality and value across every category.Thisimpacts all categories and as a result retailers have to work hard and really step up ensuring a range at the right price to cater for these broadening tastes.

I’ve had a long and enjoyable history in the hospitality industry, dating back to 1992 when I took a job as a storeman in Queensland.

As for a bit about myself – from a professional perspective, I really want to see the continued growth of independents and help drive a more positive perspective around the consumption of alcohol in general.

If I were to single out a publican that’s made a lasting impression on me, I couldn’t. There are too many great venues and experiences for me to mention just one!

At ALM, we have the customer at the heart of our offering. Through aligning our brands and offers to this customer positioning, independents have a distinct advantage and are well placed to meet the demands of the local market and give consumers the best available offer in the market.

What I love about my role in the industry is working closely with owner operators in hospitality and retail. They have great drive and passion for their business. They also evolve with current trends better than any other industry and they really understand their customer. My favourite after-work or weekend pub would be the Coogee Pavilion. It’s an excellent venue for both myself and my family. I love that it has a fun vibrant atmosphere, great food, is family-friendly and the added bonus of being only a stone’s throw away from the beach, which isI’vefantastic!beenknown to ask a lot of questions and it’s because I’m genuinely interested in what people have to say. If I could share a drink with anyone, it would be my family in the future. I can’t wait to see the people they become. We love the ocean so we would meet anywhere by the sea that serves great food and wine.

If I had to choose a different role in the industry, I wouldn’t! Lack of talent has prevented me from being a professional sportsman!

SCOTT MARSHALL Chief Executive Officer AT ALM OUR FOCUS IS TO PROVIDE ALL INDEPENDENT HOTELIER AND RETAILERS WITH A VIABLE OPPORTUNITY TO COMPETE SUCCESSFULLY IN THE HIGHLY COMPETITIVE LIQUOR RETAIL SECTOR.

• Established in 2004, lndependent Brands Australia has advanced our market position to be the second largest retail group in the country. • We are well placed to meet the demands of the local market and give shoppers the best available offer in that market. • With a footprint of 2,500 touch-points nationally, our success is built on the foundation of passionate retailers and supporting them with an expansive marketing and promotional programs. Contact our state teams to take advantage of these opportunities: NSW ........ 02 8822 3600 QLD ......... 07 3489 3600 VIC .......... 03 8368 6300 NT ........... 08 8922 5300 WA .......... 08 9311 6000 SA ........... 08 8152 8700 TAS .......... 03 6274 4000 Your Local Bottle-O We are passlonate about your buslness

© 2015 Australian Hotels Association Published by Hip Media AHA National Office Ph: 02 6273 4007 Fax: 02 6273 4011 www.aha.org.au