AUSTRALIAN
AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE
Vol. 37 No. 10 - November 2020
IS TANK-TO-TAP BREWING THE MOST PROFITABLE NEW NORMAL?
IN THIS ISSUE: BREWING IN-HOUSE | EDITING MENUS | NEW DINING OFFERS
CONTENTS & ED’S NOTE WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au
PUBLISHED BY: Food and Beverage Media Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419 PUBLISHER: Paul Wootton
Contents SPECIAL FEATURES 8 Ed’s Bar, Beer and Cellar: In-venue brewing can Pick
be a massive profit booster.
14 Brand talks: Fever-Tree is partnering with venues over the summer to create G&T Gardens.
P8 28 Dietary requirements: How safe is your kitchen for gluten intolerant patrons?
REGULARS 4 News: What’s happening in pubs across Australia.
18 Menus: How has COVID impacted a venue’s food offering? 22 Venue profile: Marrah brings fresh seafood to Coogee Bay Hotel.
30 Design & Build: The Marion Hotel’s makeover has got people talking. 34 Tales from the Top: Sparkke at the Whitmore has a new GM of Venues.
EDITOR: Vanessa Cavasinni vcavasinni@intermedia.com.au NATIONAL SALES MANAGER: Jason Wild Tel: 02 8586 6213 jwild@intermedia.com.au GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP: Shane T. Williams GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY: Kea Thorburn kthorburn@intermedia.com.au GRAPHIC DESIGN: Adrian Tipper atipper@intermedia.com.au PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au SUBSCRIPTION RATES 1yr (11 issues) for $95.00 (inc GST) 2yrs (22 issues) for $152.00 (inc GST) – Saving 20% 3yrs (33 issues) for $199.00 (inc GST) – Saving 30%
26 Regional venue: Jackalope Hotel has refined the art of the takeaway meal.
Editor’s Note
To subscribe and to view other overseas rates
visit www.intermedia.com.au or Call: 1800 651 422 (Mon – Fri 8:30-5pm AEST) Email: subscriptions@intermedia.com.au
Is it just me, or is
Public sentiment is very much on the side of
everything starting to feel
pubs, and I’m guessing that’s going to translate
a little more hopeful?
into some serious support. As we relish the
With the easing of trading
prospects of more trade, it’s so important that
restrictions in various
we all do our part to not get complacent and
states being announced
stay vigilant about hygiene practices – and ask
on a weekly basis at the moment, it’s starting
patrons to do the same. Let’s do this properly,
to feel like we may have turned a corner. And
and let the good times roll on!
now, joy of joys, Melbourne venues can also reopen! Albeit to extremely limited numbers
Vanessa Cavasinni
that might not be viable for a lot of pubs, but
P: 02 8586 6201
after seven months of lockdown, I’m sure
E: vcavasinni@intermedia.com.au
DISCLAIMER: This publication is published by Food and Beverage Media Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2020 - Food and Beverage Media Pty Ltd
most people are taking what they can get. Coupled with the warmer weather, publicans across the country are gearing up for what is hopefully an 8-12 week period of booming trade within COVID parameters.
2 | Australian Hotelier
‣ CovidSafe venues in 2021 ‣ Craft Beer ‣ Cider
Average Total Distribution: 4,743 AMAA/CAB Yearly Audit Period ending 31 March 2019.
Low. Lower. Lowest. Hostplus has the lowest administration fee of the top 10 MySuper options.* Our members pay a fixed administration fee of just $1.50 per week, no matter how much their balance grows.
Hostplus. We go with you. *Source: APRA Annual MySuper Statistics June 2019, issued 18 December 2019. Top 10 MySuper options based on total assets under management. Administration fees comparison using SuperRatings SMART fee calculator as at 30 June 2020 based on super account balance of $50,000. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 as trustee for the Hostplus Superannuation Fund (the Fund) ABN 68 657 495 890, MySuper No 68 657 495 890 198. This information is general advice only and does not take into account your personal objectives, financial situation or needs. You should consider if this information is appropriate for you in light of your circumstances before acting on it. Please read the relevant Hostplus Product Disclosure Statement (PDS), available at www.hostplus.com. au before making a decision about Hostplus. INH 1219 0920
In the
news
WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA
PUB TRADE PROGRESSING, BUT NEEDS TO BE LEANER AND SMARTER CBRE HOTELS has released Thirsty for Business, a report with
levels of uplift, and will have to rely more so on tourists to spur
on how pubs are faring in various states, as well as a look at the
future performance.
challenges ahead for the sector over the next 12-18 months. Restrictions on trade have presented unprecedented challenges to the pub industry in 2020, but the CBRE report finds that publicans should be encouraged by the progress achieved by Australians in curbing the COVID-19 virus spread, with most
Victorian operators have been the hardest hit and are beginning to pivot from business continuity towards reopening. Western Australian venues have had the strongest recovery with the quickest relaxation of restrictions.
state governments set to further ease restrictions in anticipation
LOOKING AHEAD
of lowering COVID-19 infection rates. The exception of course
Despite trade conditions improving across the majority of the
is Victoria, which has suffered a prolonged shutdown over seven
country, CBRE’s head of hotels research Chinmay Chitale, says
months which has severely curtailed trade.
the pub industry faces a key litmus test over the next 12 to 18
Elsewhere, anecdotal evidence points to some publicans enjoying
months. As JobKeeper payments are being gradually phased
strong performance after the initial lifting of COVID-19 restrictions
out and amnesty periods offered by banks are expiring, further
in June, as a result of the pent-up demand. However the report
pressure on balance sheets is likely to build. Furthermore, rent
warns that publicans must be cognisant of the challenges ahead,
abatements are due to kick back in with the additional 50 per
with consumer confidence and lending conditions expected to
cent rent to be added to existing rents over the remainder of
deteriorate in the next year or so.
lease terms. Pub businesses will take solace, however, from the Federal
STATE CONDITIONS
Government’s FY 2020-21 Budget initiative to provide full capital
The report offers a breakdown of the current scenario for major
asset deductions and loss carry-back provisions as a measure
state markets.
to reduce tax burdens and improve profitability moving forward.
In Queensland, the sector is expected to see a two-speed economy between metro and regional pub markets, with gaming
This should help alleviate some medium-term pressure off balance sheets.
continuing to perform strongly under challenging conditions.
Publicans must be ready to operate under a ‘new COVID-19
“Pubs in metro Brisbane are experiencing softer trading
normal’ of subdued trading conditions and consumer confidence,
conditions as CBD worker numbers remain low, with office occupancy levels sitting between 35-45% of pre-COVID levels,” stated CBRE Hotels director Paul Fraser. “Conversely, there has been a resurgence across key regional
as unemployment increases and wages stagnate. “If COVID-19 cases in Australia remain contained, the industry faces a litmus test over the next 12 to 18 months but is expected to bounce back; however, there is concern for pubs that were
tourism markets such as Airlie Beach, the Gold Coast and the
struggling pre-pandemic, those that do not have the balance
Sunshine Coast, with venue operators benefitting from a captive
sheet or the cash flow to remain sustainable over the short to
state market and displaced interstate travel.”
medium [term],” states Fraser.
New South Wales has seen gaming performance achieve pre-
“Pubs must therefore be leaner, smarter and, more importantly,
COVID levels since the reopening of venues. Non-gaming venues
create a unique place for human connection in order to succeed in
and traditional F&B outlets across NSW have not seen the same
this environment.”
4 | Australian Hotelier
NEWS
Queensland pub demand continues to outstrip supply THE PANDEMIC has hardly dampened
Additionally Queensland’s growth is
the appetite for pub assets in
quite good, on the back of some pretty
freehold assets, but Gleeson says that
Queensland, with operators and
significant infrastructure projects.”
scalable leaseholds with strong revenue
While there is still interest from
streams – turning over at least $50,000-
investors from across the country looking for hotels in the sunshine state. While publicans may have turned
The demand is predominantly for
Queensland publicans themselves,
60,000 a week – are also attractive.
interstate operators are driving the
Having some form of gaming component
inwards during the pandemic, looking to
demand for the larger assets at $10
underpinning the venue is also a major
secure their current venues during severe
million or more.
driver of demand.
trading restrictions, investors looking to
This trend has been occurring over the
As more of the country opens up, both
the long-term kept a close eye on the
last five or so years, but was evidenced
lenders and investors are raring to get
Queensland market, and have once more
most recently with the sale of Brisbane’s
transactions going again, but figuring out
started the hunt for hotel assets.
Elephant Hotel to Sydney-based group
what the ‘new normal’ for trade earnings
Tilley & Wills for more than $20 million;
is the first priority. Still, the pandemic has
investment sales for JLL Hotels &
as well as Victorian Michael Dixon
not dampened the appetite for Queensland
Hospitality, said that he’s had several
re-entering the pub market after a few
hotels as much as was first expected.
conversations of late with publicans looking
years away with the purchase of high
to resume the hunt for hotels in Queensland,
performing gaming pub, The Central
government stimulus, we’ve got through
where yield spreads are favourable.
Tavern in Burpengary.
this in a reasonably better position than
Tom Gleeson, vice president of
“If you look in comparison to New
“The Queensland buyers are still there,
“With a mixture of operator nous and
first thought was possible back in March.
South Wales and Victoria, there is a bit of
but those larger assets are being targeted
The demand for quality assets is still there
a yield spread in regards to acquisitions.
by southern operators,” stated Gleeson.
– and stock remains the issue.” Sydney-based Tilley & Wills paid $20m for The Elephant Hotel
THE INTERMEDIA GROUP’S ENVIRONMENTAL RESPONSIBILITY The Intermedia Group takes its Corporate and Social Responsibilities seriously and is committed to reducing its impact on the environment. We continuously strive to improve our environmental performance and to initiate additional CSR based projects and activities. As part of our company policy we ensure that the products and services used in the manufacture of this magazine are sourced from environmentally responsible suppliers.
This magazine has been printed on paper produced from sustainably sourced wood and pulp fibre and is accredited under PEFC chain of custody. PEFC certified wood and paper products come from environmentally appropriate, socially beneficial and economically viable management of forests. The wrapping used in the delivery process of this magazine is 100% biodegradable.
November 2020 | 5
NEWS
Victorian hospitality finally reopens PREMIER DANIEL Andrews made the announcement late on 26 November that as of 27 November at 11:59pm, hospitality venues could reopen with 20 patrons allowed inside venue – with a maximum of ten people per room for two rooms – and 50 patrons outdoors. As venues rush to reopen after a cumulative seven months of being shutdown from onpremise trade, publicans still have major
The Firehouse Hotel, Ringwood
concerns about the logic and viability of the current trading restrictions.
Melbourne experience. We hope to be allowed to trade under
Nick Allardice, managing director of the Bon Vivant Group, said his venues The Cricketers in Port Melbourne and The Firehouse Hotel in Ringwood needed a few extra days to get ready. He said
the same conditions as venues in other States if this incredible industry is to have any chance at viability,” suggests Mullins. “If the case numbers continue trending as they are, we hope to be
the lack of notice is just another in a series of frustrations with the
afforded the same conditions as operators in New South Wales and
State Government.
Queensland enjoy. We’ve done the job asked of us. We’ve sacrificed
“The communication has been so poor. Dealing with us as an
everything to protect our most vulnerable. We’ve fought battle after
industry has been non-existent. There’s been no consultation,
battle with unrelenting landlords in a global pandemic. We now need
which is really frustrating. To think we can open with such little
the chance to get our lives back on track and our city back to life.”
notice just shows a lack of business understanding. It could have been handled so much better.”
While there are plenty of immediate concerns, Allardice says “the issue that’s keeping him up at night” is the reversion back to full rent payments from 1 January.
A LACK OF TRADING VIABILITY
He has had to deal with one landlord that would not budge, and
Many venues are still weighing up whether its worth reopening
another who has been really amenable, but even with the latter he
under the current trading conditions.
worries that full rent payments from the new year are not feasible.
“We can’t afford to open most venues with these patron number
“That’s what’s staring me down the barrel. It’s really
limits – it would cost us more to open with these limits than to stay
concerning – that’s what’s keeping me up at night, thinking we’ve
closed. But we’re desperately keen to get our staff back to work as
hopefully got 7 or 8 weeks of really good trade, but then we need
soon as we can,” stated Andy Mullins, director of Sand Hill Road.
to go back to full rent plus the deferred payments. That’s the cliff
Venues are striving to set up outdoor spaces that include their streetscape to increase the amount of patrons they can seat. But
that we’re looking at as a business.” With rent repayments going to place a huge stress on most
being beholden to Melbourne’s unpredictable weather, having
hospitality businesses come January, Allardice is urging the
the majority of your patronage outside can lead to some very light
Andrews government to finally consult with the industry, and
trading days.
announce some measure of support sooner than later.
Allardice questions the logic of restricting indoor trading of 10
“Let’s not wait another eight weeks until we get to January and
people per room to two rooms – the number seems arbitrary.
everyone is all of a sudden outraged that hospitality venues will be
Instead he suggests that the rooms shouldn’t be capped, and a
closing left, right and centre because full rents
move to a density-based metric would make more sense, as has
are due. [The Government] needs to get on to
been the case in other states.
that right now, and extend the Commercial
“No version of this first stage is viable. Visitors don’t fly in to
Code or whatever the next phase of support
our city for the beaches - it’s the laneways, the theatres, the wine
in that regard is, so that we can just focus on
bars, restaurants, pubs and jazz clubs that so clearly define the
running our businesses.”
Keep up with the latest industry news! 6 | Australian Hotelier
Subscribe now to our fortnightly newsletter: www.theshout.com.au/subscribe-australian-hotelier
Top up Ladbrokes accounts using cash at your venue ATM Plus is the first and only ATM in Australia allowing punters to top up their digital accounts with cash*.
It offers convenience for your customers and and revenue!
BAR, BEER AND CELLAR
The pub with its own
Beer The brewpub offer isn’t just enticing from a marketing and customer capture standpoint – it’s also quite profitable.
Braeside Brewing’s ability to brew inhouse has kept its venue as profitable in lockdown as it was pre-Covid
8 | Australian Hotelier
BAR, BEER AND CELLAR
THE IDEA of what a pub offering entails is
well as start-up costs as the main hurdles
the Spark Brew system helps to answer
constantly evolving, and encompasses so
to entering the brewing space. But Spark
the question, what does the pub of the
many different possibilities that we now
Breweries and Distilleries (Spark Brew) has
future look like?
reference different categories of pub: the
disrupted those notions for the past few
gastropub, the destination pub, the live
years with a brewing system that can take
dormant before COVID, and then I start
music pub, the gaming pub and more.
up as little as 15 sqm, with processes that
thinking, well what does the pub of the
are automated enough that with some initial
future look like? Everyone agrees that it
some time now, but has started to build
training on the system a pubs’ staff member
won’t be the same as it was last century,
momentum and appeal with the huge
can take on the project as their own.
but no one really knows how it will be
The brewpub has been on the radar for
growth in popularity of craft beer over the
“I think about all the pubs that were just
But with so many craft breweries in the
different. So we’re asking that question,
course of the last five years. Breweries
market, hoteliers can easily position their
what could it be? Where are we going
have begun creating their own on-premise
venue as a pub for craft-beer lovers by
culturally?” asks Sanders.
offerings, and pubs have started brewing
simply offering an every rotating tap list
their own beer on-site.
covering multiple breweries and beer styles.
increasingly important to pubs is hyper-
So if you can do that, and tap into that
locality, and the preference of consumers
proposition of late, with the likes of
customer preference, why go to the effort
to eat and drink locally-sourced and made
Mountain Goat opening its first brewpub
of setting up your own brewing system?
products, as people become increasingly
There’s been a huge boost in the former
outside of Melbourne in over 20 years,
One trend that he predicts will become
There are two reasons. First, to
discerning and knowledgeable. Having
in inner Sydney while Sydney’s Sauce
capitalise on the cultural and marketing
your own beer offering also capitalises on
Brewing has announced it’s heading for
opportunities that come with an Australian
community ‘ownership’ and investment in
the tropics by opening an outpost in
consumer who is looking for local
a venue – regulars will think of your beer as
Cairns. Meanwhile, UK brewer BrewDog,
provenance and a bespoke offer more
their own.
having opened its first Australian brewery
than ever. And second, because it not only
in Brisbane last year, has just announced
is a huge profit generator, but can also
and place-making, and if venues can see
it’s planning to open several more
increase the value of your pub asset.
that that provenance-based brand can be
BrewDog bars in Sydney, Melbourne and Brisbane in 2021. “It’s a statement of confidence in the
“Hospitality is all about experience
extended to include their beer, brewing
Creating a culture
on site allows them to actually own their
Julian Sanders is an engineer and the
own beer. So their brand is not just other
way that Australia has dealt with the
creator of the Spark Brew system. He is
people’s interesting beers, it’s their beer,”
[COVID] crisis. We operate bars all over
also an economist, so his motivation when
states Sanders.
the world and have seen the full range of
working on any new project is focused on
outcomes depending on various internal
what’s going to happen next. For Sanders,
“That gives you heaps of brand stretch and a whole lot more relevance. It’s a
policies. We think Australia will head into 2021 in a strong position, and that’s why we want to push on with our primary ambition of getting our beer into the hands of as many Aussies as possible, as fresh as possible,” states Calvin McDonald, BrewDog’s head of Australian operations. This massive influx of brewpub propositions is clearly in response to consumer appetite. And while there are indeed some fantastic established brewpubs from hoteliers – think The Lord Nelson Brewery Hotel, The Australian Hotel & Brewery, and The Wheatsheaf Hotel – why aren’t more hoteliers getting in on the act? Many publicans cite a lack of space, expertise and labour as the main issue, as
The on-site Spark Brew set-up at Hopscotch in Melbourne
November 2020 | 9
BAR, BEER AND CELLAR
BrewDog's DogTap in Brisbane
huge competitive advantage over other venues, and
Serving the perfect beer
you get a whole lot of additional revenue streams
Whether you’re brewing in-house or serving up beer
like getting the beers canned for takeaway.�
from a variety of brewers, serving clean top quality
One such venue is Braeside Brewing in greater Melbourne. The venue opened six months before the pandemic first shutdown the nation (and
beer is a must. Cellar Control has created the following guide to help you serve the perfect beer every time.
then Victoria). Once the shut down began, the
EVERY KEG CHANGE
team at Braeside began working with a canning
Clean keg couplers. Spray keg couplers with surface
subcontractor, and begin selling its beer to more than
spray cleaner each time a keg is changed.
40 bottleshops, while selling takeaway pizzas from its kitchen. Seven months into the pandemic and they
EVERY WEEK
are generating the same revenue as they were pre-
Tap heads/bar drains. Soak tap heads in a warm water
COVID thanks to their ability to distribute their beer
mixture with multi-enzymatic cleaner. Spray bar drains
to off-premise outlets. With reopening now on the
under beer fonts with mould and odour control spray.
cards, the problem is becoming having enough beer to satisfy both on- and off-premise demand. There are also myriad in-venue marketing
EVERY THREE WEEKS Change transfer leads. Swap transfer leads to new,
opportunities with brewing your own beer as well.
clean leads. Old transfer leads are cleaned as part
Bespoke brews can be made for large functions,
of your line clean. Additional transfer leads may be
you can host tasting events, paired dinners etc. There are so many ways you can engage with the community through your own brewery offering.
needed to allow you to swap leads as required.
EVERY 6-8 WEEKS Line and equipment clean. Conduct line clean with
A profit-maker While brewing your own beer has huge brand stretch and marketing opportunities, it is also a big money-maker. A whitepaper produced by CBRE Hotels in conjunction with Spark Brew, titled Trends for
in hot water and multi-enzymatic cleaner. Spray FOBs and leads with surface spray cleaner. Soak overnight for best results. This step can be done every 6-8 weeks with CellarControl, as opposed to fortnightly.
Pubs and Hotels in the 2020s: The Value of On-Site
ONGOING
Brewing, found that brewing and serving beer on-
Cool room walls/odours. Clean cool room walls with
site delivers an average 18 per cent profit increase
surface spray cleaner as required. Check for and treat
on existing beer sales, and delivers more than four
odour-prone areas with mould and odour control spray.
times the revenue of tap contract incentives.
10 | Australian Hotelier
multi-enzymatic cleaner. Dissemble and soak couplers
BAR, BEER AND CELLAR
With the assumption that your average keg of beer costs $300 for a venue to purchase from other breweries, brewing your own beer can end up being much cheaper. The use of a Spark Brew system can produce a keg for roughly $120, including labour
BrewDog is set to open more locations in 2021
and materials. So right off the bat, there is some inherent profit to be made from your own craft beer. It also makes your venue eligible for the small brewers excise rebate. But on a larger scale, an in-house brewing system can add serious value to your pub asset. “There’s an underlying capital value to the asset. Its ability to generate profitable business is the value of that asset. That’s what we act upon, our technology improves the value of the pub,” states Sanders.
Burnley Brewing in Richmond, Victoria
The CBRE Hotels report backs this statement, having found real examples where brewing capabilities increased the value of a pub asset by up to 30 per cent over a three-year period. And it doesn’t matter what style of venue your pub is – regional or metropolitan, gaming or not – brewing your own beer is an asset.
The case studies CBRE Hotels analysed real P&L statements – anonymised for confidentiality purposes – from pubs that began brewing on site, and found that those brewing capabilities led to significant
The time to set up a microbrewery In its first Budget post-pandemic, the Federal Government has announced two incentives that make this financial year an ideal time to set up a microbrewery in your venue. 1. The loss carry-back provisions – for any businesses worth under $5bn who are now operating at a loss due to the pandemic - operates as refundable tax offset, effectively providing eligible businesses with a cash refund for tax that was paid in a prior financial year from FY18/19, up until FY21/22. 2. Instant asset write-off allows for the immediate complete depreciation of a brewery. These two measures combined make for a very attractive time to set up a brewery in venue. Speak to a financial adviser to find out if this is ideal for your business.
increases in revenue and profit. The first case study was of an urban warehouse
“The brewpub model increases your beer
pub with solid profitability, but that relied very
revenue and patron engagement, offering better
heavily on F&B for revenue generation. With
margins and growth to your F&B profit centre
total annual revenue of $10 million, it was able to
resulting in a more balanced, resilient and future-
increase its NPBT from $2m to $2.425m – a 22 per
oriented asset.”
cent increase. What it lost in tap contract incentives,
The last case study was of a traditional urban
it quadrupled in profit from the sale of its own beer.
pub, where the ratio between food and beverage
“It’s empowerment of the publican in the value
revenue is 30:70, and the business was operating
chain. This is a big inner city pub, and because
at a small loss. By including a microbrewery offer,
it has really strong beer revenue, brewing on site
it made $320,000 in profit in the first year, and the
makes a big positive impact on its business.”
venue’s value increased by roughly 30 per cent
The second case study is a regional gaming pub,
over three years.
where the gaming room is the main profit maker,
So with plenty of profit-making potential, and
and F&B operated at a loss, so as to supplement
a great culture-maker for your local community,
the gaming offer. In its first year of brewing its own
brewing opportunities in venue are an appealing
beer, it increased profit by 13 per cent – and also
prospect for any kind of pub. It just takes a
brought in a new demographic to the venue.
passionate and creative team to brew the beer and
“On-site brewing helps to support gamingfocused venues, where F&B is not always the priority or underperforms,” suggests the report.
12 | Australian Hotelier
engage with your customers. While pubs and beer go hand in hand, the shift could be well on its way to a pub with its own beer.
SAVE THE DATE! SUMMIT 2021
Monday 22 March Doltone House Darling Island, Pyrmont
www.publeaders.com.au THANKS TO OUR SPONSORS PLATINUM SPONSOR
GOLD SPONSORS
SILVER SPONSORS
BRAND TALKS
Fever-Tree Gin & Tonic Gardens explode into summer Fever-Tree will be partnering up with great venues in Australia to create their own customised G&T Gardens this summer. WITH COVID restrictions being relaxed
after needing to refresh the offer
the spritz, with three unique low calorie
and most states being able to operate
on its rooftop.
flavoured sodas that will transform
close to usual (with social distancing of
“It was wonderful for us to partner
course), venues are excited to partner
with the Southtrade/Fever-Tree team to
up with Fever-Tree to give their patrons
achieve a vision that we think will help
a new and exciting experience in venue.
push trade through into a strong summer
naturally sourced ingredients from around
period, with a fresh new rooftop, some
the world. The range is designed to pair
items for the activation including deck
great G&T cocktail pairings and some
perfectly with a variety of premium spirits
chairs and parasols, fresh herb pots
really nice bespoke offerings through the
to elevate classic serves, like the Vodka
and garden-themed bar tools as well as
venue,” stated Joel McDermott, head
Soda, and vermouths and Italian bitters to
endless tips and tricks to create their own
of strategic partnerships and business
create delicious summer mixed drinks.
G&T Gardens.
development at Potts Point Hotel.
Fever-Tree will be providing custom
Participating venues will also have
The Fever-Tree G&T Garden at
a premium spirit into a sophisticated summer drink with ease. The new sodas are expertly crafted with
The range includes Lime & Yuzu Soda, which pairs perfectly with a premium
the opportunity to explore the world
Sweethearts is already creating great buzz
vodka; Pink Grapefruit Soda, which
of premium mixers with custom Fever-
for the hotel.
makes for an excellent Paloma when
Tree gin and tonic menus and training
“We’ve had some really good feedback
paired with tequila or mezcal; and Italian
sessions for staff with Fever-Tree Brand
from customers. We’re doing a lot of
Bood Orange Soda, which is a perfect
Ambassador, Trish Brew.
corporates through the rooftop at the
match for bitters.
Footfall will be driven to all Fever-Tree
moment coming into Christmas party
“Australians are looking to lighter,
Garden venues with an interactive map
season, and the walk-throughs of the
healthier drinks over summer, and at the
on its website, a platform where G&T
space have been really positive.”
same time, we’re seeing a resurgence of
lovers can find their closest G&T garden.
Venues interested in taking part
simple, fuss-free drinks, in the bar and
The site will also include overviews
in the activation should speak to
at home. Enter Fever-Tree flavoured
of each garden, providing addresses,
their SouthTrade International sales
sodas, elevating popular serves to create
information and images of each space.
representative, or they can sign up online
delicious and sophisticated low-calorie
A full digital campaign will further be
at http://gardens.fever-tree.com.au/trade
drinks,” suggested Trish Brew, Fever-Tree
running through Facebook and Instagram
Australia Brand Ambassador.
to maximise awareness and encourage
The season of the spritz
consumer engagement.
Fever-Tree also has an exciting NPD being
Blood Orange Soda and Pink Grapefruit
launched into the market this month.
Soda are available from November 2020
Sweethearts Rooftop Bar in Potts Point Hotel, Sydney is the first venue to get in
The Soda Collection is Fever-Tree’s
to the Garden experience this summer,
answer to the ever-rising popularity of
14 | Australian Hotelier
Fever-Tree Lime & Yuzu Soda, Italian
in selected pubs, Coles Liquorlands and bars nationwide.
DISCOVER YOUR PERFECT PAIRING
Want the latest pub news as it happens? Subscribe to our newsletter to keep up with all things concerning the industry.
Sign up at www.theshout.com.au/ australian-hotelier
PUB SALES • F&B • APPOINTMENTS • REVAMPS • LEGISLATION
AUSTRALIAN HOTELIER
Foodservice Inspiration For Your Pub
SIMPLY PURCHASE A CARTON OF CABOOLTURE MOZZARELLA SHREDDED CHEESE FOR YOUR CHANCE TO DISCOVER A GOLDEN TICKET VALUED FROM $1000 TO $20K! November 2020 | 17 * Terms and Conditions Apply
COCKTAILS MENU PLANNING
Perth's The Generous Squire reduced its menu by 20 per cent
An edited offering
With limited trading capacity and reduced staffing numbers, pubs are condensing their menus to make them more workable during the pandemic. Cat Woods reports.
MENU PLANNING
THE CHANGES, pivots and strategic backflips that venues have had make to stay afloat throughout the
MONEY MATTERS IN MENU DESIGN
crisis have been well documented, but one area of
Glen Bagnara is a consultant in food and beverage menus, concept
adaptation that has sometimes been overlooked is the
development, service and product training. He has over 20 years’ experience in
in-venue food offering of a pub. The move to takeaway
hospitality, and shares his advice on how to approach your menu right now.
has garnered lot of attention, but dining menus have also needed a rethink as venues reopened. For reasons both financial and logistical, pubs have
“Firstly, you need to look at your menu and take stock of what travels well, what sells,” Bagnara advises. “Financial viability is your key concern, since capacity is greatly
had to downsize – and in some cases, entirely alter
diminished. You want to aim for a higher spend per head, which is difficult
– their dine-in menus to stay operational. The extent
in a time of recession, but I also think people have been locked up for so
to which pubs have amended their menus, booking
long that they’re willing to spend when they go out.
requirements, staff numbers and operating times has differed between states and businesses. One major driver of menu alterations is restricted capacity. Lesa Brown and her husband Stephen bought The Mansfield Hotel in the regional Victorian town of Mansfield in June last year. “The current restrictions due to the second wave in Victoria are having a huge impact on us,” says Brown. “There’s an internal venue max of 20. The 4sqm rule we had previously was hard to manage, but this is unbelievably difficult. Every day we are turning down reservations and are continuing to lose a lot of money.” Further west restrictions are much more lenient, but it’s still not the same as trading pre-COVID, says ARK Group operations manager Lee Behan. “In WA we have been extremely lucky. Being at 50% capacity is not without its challenges, but by reducing our menus it’s allowed us to offer quality service with a more compact offering.”
SMALLER MENUS, REMOTE ORDERING “We reduced the menu by about 20 per cent and really focused on quality,” says Behan, speaking of The Generous Squire in Perth. “The items we offer now sell in higher quantity and it reduces how much stock we need to have on hand. We created a new menu themed around burgers, snacks and salads; all perfect items to pair with our craft beers on tap. We also removed items that took more time to cook during service – being in the CBD people want fast, casual dining.”
“If that means people have a beer to kick off, then you want to entice people to also have a bottle of wine with their meal, an entrée and a dessert. You also might want to charge a bit more of a premium or slightly reduce your portions. People think of dining out as precious, so premium service is so important. The quality of food and quality of service really need investing in.” Bagnara said it’s also crucial to spend more time reviewing your produce spend and menu design, to ensure you’re getting bang for your buck. “Food costs will be more important than they ever were. It will come down to chefs, owners and managers spending more time looking at suppliers and comparing costs on seafood, fresh fruit and vegetables and trying to watch the percentage on costs. You want your suppliers to be looking after you when it comes to competitive costs. Fruit and vegetables costs, due to drought and lack of overseas workers, is going to become a sticking point for dining venues. It will be worthwhile to deal direct with farmers rather than markets to cut down on costs.”
MENU PLANNING
We reduced the menu by about 20 per cent and really focused on quality. The items we offer now sell in higher quantity and it reduces how much stock we need to have on hand. Lee Behan, ARK Group
At The Mansfield Hotel, Brown and her
“Our parmigiana and steaks are the two
restrictions. But as the restrictions eased,
team significantly condensed their menu
staples that go gangbusters, but we’re also
we have increased the menu to 80 percent
to reduce wastage at a time when every
putting some of the less traditional dishes
of what we were serving pre-COVID.
dollar counts.
on as specials to ensure little wastage.
Right now, our head chef is working on
When something is on special you can
expanding the menu offering, which will
move it quickly.”
be evident by the end of the month.”
“We now only have one menu rather than two,” says Brown, “and we have had to keep mainly the pub staples on,
AHA NSW’s director of liquor and
Damian Peterson is director of The
which means we lose our flare with the
policing John Green, says, “Since the start
Hotel Metropolitan in Adelaide. He says
signature dishes we were becoming
of the pandemic, shared dishes have been
their menu offering has been adapted as a
known for. Our menu is down eight
removed from menus, salad bars have gone
result of no accommodation guests, which
dishes at the moment.”
and - with limited patrons - the complexity
previously justified their full breakfast
of menus have shrunk in many venues. One
menu, and capacity restrictions. Overall,
but removed the newer dishes they’d
Brown decided to keep the pub classics
thing we have noticed is that traditional
the hotel’s menu offerings were reduced by
introduced before the pandemic. Those
pub fare has remained popular – steak, fish
about 20 percent.
dishes had higher costs and weren’t as
and chips, bangers and mash and many
popular as the traditional meals.
patrons’ favourite – the schnitty.” How dishes are ordered and served has also been a point of consideration for venues, in an effort to stem community transmission of the coronavirus. Emily Sedgman, marketing manager
and breakfast on Saturday, Sunday and public holidays,” he says. “We released a new menu on reopening, which is for lunch and dinner, small plates all day and no breakfast at all. We had a few non-sellers on the menu that were
west says, “Everything, including salt and
easy targets for removal. Generally the
pepper, is off the table. We have remote
feedback has been positive.” Peterson’s intention is to continue to
menu to order. As soon as the order is
review the menu every six months, as they
ready, the diner receives an SMS to collect
were doing pre-pandemic, and to adapt to
their meal, along with securely wrapped
the circumstances without planning too far
cutlery and salt and pepper sachets.”
in advance – something that all operators
Pre-pandemic, Bella Vista Hotel offered a main bistro menu of around 50 items. “At the moment, we’ve got a main
20 | Australian Hotelier
dinner menu, an additional lunch menu
at Bella Vista Hotel in Sydney’s north-
ordering so people scan a code on the
The ice-cream sandwich at Mansfield Hotel
“Pre-COVID we had a full lunch and
are having to get used to now, as the trading environment can turn so quickly. “We’ll see what happens,” Peterson
bistro menu of about 35 options that we’d
says. “This year has meant we have given
downsized by half at the beginning of
up predicting the future.”
*
Made in Victoria using Aussie milk.
Made with Non Animal Rennet Vegetarian friendly!
One of Australia’s leading producers of Mozzarella for over 20 years.
No clumping, forms superior golden brown blisters. Clean, mild dairy flavour that will complement any style of pizza.
$ Purchase a carton of Caboolture Mozzarella Shredded Cheese.
Open your box and see if you’ve received a golden ticket.
Take a photo of your LUCKY ticket.
Email your photo and proof of purchase (invoice) to aus.foodservice@saputo.com to find out how much you’ve won.
Your winnings will be deposited directly to your bank account.
Golden Ticket Promotion Abbreviated Terms and Conditions: See website (www.saputodairyaustralia.com.au for Full T&C’s/Privacy Statement. Entry is open to Australian residents aged 18 years or over. To enter purchase a carton of Caboolture Mozzarella Shredded Cheese product through a SDA authorised distributor between 9.00am (AEST) on 1 October 2020 and 5.00pm (AEST) on 31 December 2020 (Promotion Period). Winning prize claim must be received by the Promoter between 9.00am (AEST) on 1 October 2020 and 10am AEST on 11 January 2021 (Claim Period). There are 14 Golden Tickets to be given away as prizes in this Promotion: 1 x AUD20,000.00, 1 x AUD10,000.00, 2 x AUD5,000.00 and 10 x AUD1,000.00. The total prize pool is AUD50,000.00. Find a Golden Ticket hidden in the carton, take a photo of the Golden Ticket and email the photo and proof of purchase (invoice) to aus.foodservice@saputo.com to find out how much you have won. Entrants must retain the original Golden Ticket and proof of purchase to claim prize. Prizes will be awarded in the form of a bank transfer into an Australian Bank Account nominated by the entrant. Promotional Cartons that contain a Golden Ticket will be distributed at random in Australia. All winners, will have their name, postcode (or town) announced on the Promoter’s website www.saputodairyaustralia.com.au by 15 January 2021. The promoter is Saputo Dairy Australia Pty Ltd, ABN 52 166 135 486, Level 15, 2 Southbank Blvd, Southbank VIC, 3006 (Promoter). Authorised by NSW Permit No. LTPS/20/43821, ACT TP20/00726, SA Licence No. T20/623
VENUE PROFILE
Marrah
from the sea
Coogee Bay Hotel in Sydney’s east has a new dining offering, with fish and seafood the heroes of the menu. DERIVED FROM the local Indigenous
neighbourhood’s history and setting a new
word for ‘fish’, Marrah is Coogee Bay
benchmark for dining on the Coogee strip.
Hotel’s newest dining concept. Focused
Marrah was designed to meet the demand
on local seafood, the concept and menu
of our locals who are seeking a more
honours the Gadigal and Bidjigal coastal
premium food and drink offering.”
peoples who have fished Coogee’s
Paying homage to the iconic beachside
waters for sustenance, while also
location, Marrah’s menu has been
drawing on Mediterranean flavours that
carefully curated by acclaimed executive
pair well with seafood.
chef Nathan Tillott, heroing some of
Chris Cheung, managing director of
Australia’s best and freshest seafood.
C.Inc, which owns Coogee Bay Hotel, said
The unique dishes feature local produce,
the team was incredibly excited to bring a
while also embracing sustainably sourced
new dining offering to Coogee’s foreshore
ingredients from bushfire-affected regions
and elevate its F&B scene.
and local growers.
“Our vision was to create a new
“Our menu is focused on heroing
culinary centrepiece at Coogee’s oldest
amazing produce, bringing simple yet
beachfront landmark paying tribute to the
delicious ingredients to life, all of which
22 | Australian Hotelier
Great coffee experiences for everyone, anywhere, anytime. Introducing our new range of professional coffee machines Sleek and contemporary design Intelligent, customerfriendly features Wide range of coffee machines for all needs and locations Dispensing from 30 cups to 80 cups per day
NESCAFÉ FTP30 v2.0
NESCAFÉ FTP60 V2.0
st
NESCAFÉ FTS60 v2.0
& gro
u
NESCAFÉ FTS30E v2.0
& gro
NESCAFÉ FTS60E v2.0
Find out how Nestlé Professional can make more possible for your business at
nestleprofessionalbeverages.com.au/hot-beverages
st
nd
ffee ma
oa
nd
ch
co
ffee ma
r
oa
ine
p ur
r
b s o lu l e
ine co
ffee ma
ch
ine ch
co
e
b s o lu l e
p ur
e
b s o lu l e
p ur
e
fre
12 to 24 beverage selections
u
sh
milk
VENUE PROFILE
are thoughtfully sourced with a focus on quality,” stated Tillott.
Despite these distinctions, Cheung
dishes. Tillott says the Queensland
stresses that Marrah’s concept and
spanner crab with fresh angel hair
Stand out menu items that are sure to
offering is still casual enough – and its
pasta, chilli, garlic, lemon and parsley
become fast favourites include: the roast
price points are low enough – that it’s
has been a popular dish, as well as the
scallops served with pumpkin puree,
not to be considered fine dining. The
Pambula oysters.
pine nuts and burnt butter; the char-
restaurant can be enjoyed by anyone who
grilled Fremantle octopus; and the grilled
wants a little more refinement to their
we’ve received, Marrah has been
snapper fillet paired with smoked oysters,
meal than your standard pub fare.
overwhelmingly embraced by our guests
zucchini blossom and fennel. Launching alongside the new menu is an equally exciting cocktail and premium wine selection, carefully curated to
“Marrah is a casual and relaxed dining space, with a restaurant experience at
“From our reservations to the feedback
and the wider community,” states Cheung. “Coogee Bay Hotel has always been
accessible prices,” states Cheung.
a popular destination choice within the
Since opening in late September,
local community and with the addition of
complement each dish while showcasing
the Coogee community has embraced
Marrah, we have been able to enhance
Australia’s best wine regions alongside
Marrah, and particularly it’s seafood
our dynamic offering.”
international standouts. While creating the menu, it was important to Tillott to ensure that produce was sourced from growers and vendors locally and slightly further afield that were in need of support after a rough year. “We have always sourced the best possible local produce, and now with so many regions suffering from bushfires and the lack of tourism, we are doing our best to play a part in their recovery. “Local produce is created with more care than produce which is mass-produced – meaning higher quality – allowing us to curate the best possible dishes. As we buy seasonal, menu items do change but most of our cheeses, poultry, herbs, meats and even oysters are locally sourced from regions such as Pambula (on New South Wales’s South Coast) and Gippsland (in Victoria).”
Upmarket offering Marrah is Coogee Bay Hotel’s premium dining offering, with a slightly higher price point than its Garden Brasserie or Sports Bar menus. Entrees average out at the $25 mark, with mains at $35, whereas elsewhere in the pub you can have a decent feed for under $30. You also won’t see any burgers, schnitzels or pizzas on the menu. Rather, complementing the seafood are premium cured meats shaved to order, a dry-aged Kurobata pork chop and a daily rotisserie offering. Marrah also has a smart casual dress code.
24 | Australian Hotelier
Marrah was designed to meet the demand of our locals who are seeking a more premium food and drink offering. Chris Cheung, C.Inc
NEW !
g 51 | Pack size: 6X2k
85 Product Code: 100000
P S I R C Y A T MCCAIN S M M 9 S E I R F SwitKhINSU-POERNIOR hold time gluten free* formulation *Manufactured in the same production facility that processes products containing gluten. May contain gluten.
absorbs less oil mccainfoodservice www.mccainfoodservice.com.au
10MM, 10 PLUS & STEAK FRIES
ALSO AVAILABLE
TAKEAWAY
Jackalope Hotel's executive chef Guy Stanaway
26 | Australian Hotelier
TAKEAWAY
Regional matters When one of Victoria’s premier hotels had to close its doors, resident restaurant Rare Hare decided to push on. By Annabelle Cloros. JACKALOPE HOTEL is a destination in
people who under normal circumstances
appropriate is another hurdle, but one
its own right. The location is situated
would enjoy time with us monthly and
Stanaway has relished. “I have had a few
on a vineyard in Victoria’s Mornington
in many cases weekly,” says Stanaway.
late nights in the kitchen working out
Peninsula and is known for its high-end
“[We’re] amazed at how many regulars
how we are going to make these dishes
accommodation and equally on-par food
ordered it every single week. Creating
suitable for travel without compromising
offering. But it’s been a sticky year for
restaurant moments in people’s
the flavour,” he says. “With six new
operators, especially those in Victoria.
homes and helping them celebrate is
menu items each week, it’s certainly
Jackalope Hotel closed in response
really rewarding.”
a test, but I’m enjoying this new way
to COVID-19 restrictions, but one of
While travellers have been prevented
of thinking and the challenge of an
its restaurants, Rare Hare, jumped at
from visiting the location in person,
accelerated turnaround from conception
the chance to curate a takeaway and
word has spread fast about the venue’s
to execution.”
delivery offering.
takeaway offering. “Increasingly, we’re
It’s been a while since chefs have been
making multiple deliveries on the same
able to eyeball customer reactions to their
of the brains behind Rare Hare At Home;
Executive Chef Guy Stanaway is one
streets, and with both Peninsula- and
meals, but social media has provided an
a triple-threat program that allowed
Melbourne-wide delivery available, we’re
alternate view. “I find it really interesting to
the restaurant to continue working
accessible to customers who might not
observe customer interpretations of each
with producers, employing staff and
normally road trip down our way,” says
dish on social media; specifically the plating
feeding diners. “Rare Hare at Home was
the chef.
and presentation,” says Stanaway. “This
something we gave serious consideration
Rare Hare At Home has been making
to during Victoria’s first lockdown,” says
strides since its inception, but the whole
situation has certainly opened a new avenue of interaction with Melbourne’s diners,
Stanaway. “When we entered lockdown
process has been a little strange for
and I’m glad that despite being a regional
2.0 and Jackalope had to close again, we
chefs used to plating up on ceramics,
restaurant, we are able to be part of it.”
knew it was the time to try something new
not in takeaway boxes. Working out
as a way of staying connected.”
which dishes are takeaway-and delivery-
This piece was first published in our sister publication Hospitality magazine.
The At Home program has seen the culinary team create revolving menus each week for pick up or delivery. Rare Hare sold over 500 meals for their Father’s Day offering which was priced at $45 per person and included everything from potato bread and truffle mac and cheese to 12-hour braised beef cheek plus addons (salumi, olives, desserts, etc). The venue’s signature wood-fired choc-chip cookie has been one of the hottest tickets, with the kitchen team “literally [making] thousands of them”, says Stanaway. The uptake has been humbling, with regulars continuing to support the restaurant. “Both Jackalope and Rare Hare have incredibly loyal customers,
November 2020 | 27
DIETARY RESTRICTIONS
IMPROVING GLUTEN-FREE PRACTICES IN YOUR KITCHEN These practices will help you avoid crosscontamination in your kitchen, and will give your staff the confidence to serve glutenfree dishes to your guests.
1. Sourcing • Source with confidence – always use a trusted supplier • Double check all components on your gluten-free menu have zero traces of gluten
2. Delivery • Double-check product labels every time as ingredients may change • Check packaging is not broken or open
The gluten-free zone THE LATEST survey from Coeliac Australia shows that gluten free is the number one dietary restriction request in the Australia dining scene, being five times more prevalent than peanut/nut-free meals, and seven times more requested than dairy and lactose-free meals combined. And yet one in three hospitality workers have never had training in gluten-free food service, according to research from Nestlé Professional. Karen Kingham, dietitian and brand nutritionist for the company, urged the hospitality industry to review its approach as venues reopen and adapt to current circumstances. “Gluten-free training can be easily forgotten, overlooked or just not considered in these difficult times. For many, the avoidance of gluten is a medical necessity rather than a lifestyle choice, so we need to make it as easy as possible for hospitality to improve the reliability of their gluten-free menus so customers can have confidence in what they order.” That confidence is clearly lacking on both the consumer and staff sides, with the research suggesting that 90 per cent of hospitality staff want more gluten training, and that only 10 per cent of customers with gluten-free dietary needs trust a gluten-free claim. Mark Clayton, executive chef for Nestlé Professional, said providing genuine glutenfree foods in a foodservice setting can be difficult for kitchen staff. “Because of this challenge, we want to ensure hospitality has the tools, training and quality products it needs to confidently provide great tasting gluten-free meals their customers can trust and enjoy, and not miss out on valuable business.” To support venues, Nestlé Professional has released the second edition of its glutenfree management resource, Your Practical Guide to Gluten Free in Food Service. It aims to remove key barriers to providing gluten-free foods using case-study scenarios and streamlined step-by- step solutions based on Coeliac Australia’s Gluten Free Standard for Food Service.
28 | Australian Hotelier
3. Storage • Store all gluten-free ingredients in sealed containers on the top shelf • Consider colour-coded containers specifically for gluten free foods
4. Preparation • Use separate butters, sauces, fillings and toppings • Consider squeeze bottles for gluten-free sauces and salad dressings • Designate an area specifically for gluten-free preparation away from any Ingredients containing gluten
5. Cooking • Gluten is not destroyed at high temperatures so use a separate fryer, toaster and oven where possible • Always place gluten-free dishes on the top shelf of the oven • Use colour-coded utensils, chopping boards, basting brushes etc for glutenfree dishes. Clean all equipment thoroughly and ensure there is no residue
6. Display And Service • Clearly label gluten-free foods and display on top shelf of cabinets • Avoid biscuit or marshmallow garnishes on saucer/spoon/cup lid of hot beverages
DESIGN & BUILD
Getting people talking Hurley Hotel Group’s suburban Adelaide flagship pub, Marion Hotel, has had a major renovation – and its new look and offer has created a lot of buzz for the local community.
THE MARION Hotel has been owned
venue were doing well and which ones were
residential and commercial growth –
by the Hurley family for more than 30
underperforming, the Hurleys got to work
plus a nearby university campus and
years. While its had bits and pieces
on mapping out exactly who their local
hospital – but almost no accommodation
done to it over the years, its last
community was, and what they needed.
offering to speak of. So one of the major
comprehensive renovation was roughly
‘We wanted to re-jig our offer to appeal
components of the renovation was to
20 years ago – so its fair to say the hotel
to that new and upcoming market. It kind
build an accommodation tower behind
was overdue for an overhaul. Group
of snowballed from there once we knew
the pub, to supplement its original 12
directors Peter and Jenny Hurley, and
there were areas where we could appeal to
pub-style rooms with an extra 50 boutique
their daughter Anna (who is manager
customers a bit better. We kept thinking
accommodation rooms. This decision was
of Marion Hotel), first started thinking
of different things we could do, and it
made based purely off their research.
about renovating the hotel in 2016 when
snowballed into this massive project that
they noticed a lot of development in the
really changed the whole nature of the
approached the project, its not on gut
area that was making it an attractive
business,” states Anna Hurley.
instinct, it’s from data and research. It’s
suburb for young families. With this new demographic in mind, as well as analysis of which parts of the
30 | Australian Hotelier
The Hurleys quickly began some
“The way that the Hurleys actually
a really good and rigorous approach. It
in-depth analysis of the area, in which
helped them to mitigate their risk moving
they ascertained it had so much new
forward, and making sure whatever capital
DESIGN & BUILD
they spent on their asset, it came from a
and the Hurleys wanted to ensure that
strategic standpoint,” suggests Andrew
was encapsulated in the design of the
Steele, director of Studio Nine, who headed
pub – to speak to its surroundings. Steele
up the Marion Hotel masterplan design.
worked on the external design of the
Venue overhaul
were apparent through features such as
Besides the accommodation tower, the
the sawtooth roof on the accommodation
new masterplan completely rearranged
tower, and the use of raw pre-cast
the hotel’s layout with Hurley saying that
concrete and steel.
it had become apparent over the years
These touches then flow on inside the
what needed a little TLC, and which
venue, where Hurley describes the aesthetic
booming parts of the business needed to
as “a bit quirky and eclectic”. They wanted
be amplified even further.
the design to get people talking.
“We had a massive front bar area, and
“We didn’t want it to look like anywhere
front bars really have died off over the
else you’ve been before. We were really
years, and we’ve really seen that trend at
trying to do something a bit different. We
the Marion. So we knew we could decrease
didn’t want anything elegant or nice, we
the size of our traditional front bar and
wanted people to walk in and say ‘Oh
increase the size of our off-prem liquor.”
wow, this isn’t what I was expecting.’ And
“We didn’t feel like we had a fantastic
The spotted gum housed in the middle of the beer garden is a focal point of the renovation.
venue, ensuring that industrial touches
we’ve definitely achieved that. My office
outdoor area, which we thought was
is near the main entrance, and so I often
important for our customers, so we
hear people saying ‘Oh wow, I really didn’t
wanted to build a really great north-
expect this.’”
facing outdoor area. So that was a really key component with a new bar which
Spotted gum has also been used in some of the new furniture, including tables
The same sentiments can be heard about the façade of the pub, which
incorporates a really
doesn’t look like a traditional hotel at all –
beautiful north-facing
and that was what the Hurleys and Studio
indoor/outdoor space,
Nine were going for, they wanted to push
which has been hugely
the envelope with the design of one their
popular,” continues Hurley.
most renowned pubs.
Reminiscent of pubs and
“It’s a landmark venue for the
clubs of the 80s, the old
Hurleys, and they wanted it to be that
gaming room flowed into
next benchmark for them. It can be
the dining room and was
quite polarising as a building, and they
very open, which is no
were actually quite happy for it to be
longer a design that appeals
polarising,” explains Steele.
to either punters or diners.
“They wanted it to disrupt the area
So the gaming room was
but then create this tension around you
moved elsewhere in the
either love it or you hate it. They were
masterplan. In its stead,
fine with that. Peter said that it doesn’t
three function rooms now
matter if people hate it, at least they’re
feed into the dining area.
talking about it.”
“There’s not really one area of the business that
Highlighting the greenscape
we’ve left untouched.”
The Marion Hotel site is dotted with several
A design to talk about
massive spotted gum trees, and it became very important early on in the design of the
Parts of Marion and the
new hotel to not only keep the trees, but
nearby suburb of Tonsley
to incorporate them into the design, and
are still quite industrial,
make them a highlight of the site.
November 2020 | 31
DESIGN & BUILD
Getting Council approval Steele says that the City of Marion is a very progressive LGA, and were on board with the Marion Hotel redevelopment – including the additional accommodation tower – from very early on in the process. And while this may be the case, he puts the speedy approval process down to the Hurleys having all the Green accents have been introduced into the pub's interior palette
“The trees are such a significant asset to the site. All those trees on the northern side help in terms of shading, but in terms of outlook its amazing,” states Steele. “In the accommodation tower, you go
both real and artificial plants throughout the venue.
Pre- and post pandemic After 18 months work – during which the
research to back up their project. “As architects, we’ve all had clients with ideas for huge developments, but getting them approved is a whole other thing. But given all of that research [by the Hurleys], it made for a pretty swift approval process for such a significant project. Council were on board from the get go, and that’s testimony
up to the top floor and you’re still among
venue never stopped trading – the new-look
to the amount of research the Hurleys did,
the canopy of trees. And then of course,
Marion Hotel was relaunched in October
and such a thorough gap analysis.”
we’ve managed to encapsulate one of
2019. The hotel enjoyed immediate success
the significant trees and bring it into the
after its opening, for a good four or five
building,” adds Mandy Goehr, another
months, before the pandemic shut down
only over, but the pub would then suffer
director of Studio Nine who also worked
pubs across the country.
post-shutdown from having not yet built
on the Marion Hotel. A major way the trees have been worked
“It’s been a strange start to the new life of this hotel. The first few months that
up that loyal customer base. Instead, she has been completely
into the design, is the positioning of the
we opened just absolutely blew us away.
taken aback with just how much support
beer garden deck so that it wraps around
We really didn’t expect to get the kind of
the local community - as well as greater
and hugs one of the spotted gums, which
response that we got from the local area,”
Adelaide - has given the pub.
then provides shade for the deck. A timber
states Hurley.
“We’re feeling quite positive for the
screen wraps around the beer garden, so
The function rooms were booked solid
future now. There’s definitely areas of
that you can see the gum’s canopy sitting
from reopening until late December, and
improvement for the business, but the
above it from the road. It’s a main feature
that in turn was a major driver for the
response from the area and Adelaide in
of the new look of the hotel.
accommodation rooms. F&B was also very
general has been great. We’re starting to
strong. Once the pandemic hit though,
be seen as a destination pub, and that’s
into both the new branding identity of
Hurley and her team assumed that the
what we wanted when we built it so we’re
the pub, as well as the interiors. Where
honeymoon period for the hotel was not
seeing some really positive signs.”
The greenscape has also been worked
signage and interior design for the pub used to centre around a peach and blue palette, that has been changed to green, and different references within the venue are made to the greenscape, such as the function space ‘The Secret Garden.’ Timber was also used throughout the venue. “We’ve used spotted gum in many ways throughout the building, from the internal cladding to the seats in the accommodation. It made a lot of tabletops but you’ll also see it in ceiling details, so it goes all the way through,” states Goehr. The greenscape within the building is pushed even further with the layering of
32 | Australian Hotelier
Marion Hotel's facade has people talking
61 2 9660 8299 paulkellydesign.com.au
Union Place Hotel
TALES FROM THE TOP
Creating memorable experiences Rob Parsons was recently appointed general manager of venues for Sparkke at the Whitmore in Adelaide and its upcoming venue in Melbourne. He spoke to Australian Hotelier about current and future plans, and the benefit of reinvention. HAVING STARTED his new role as part
Parsons has hit the ground
on Sundays, a visiting guest
of the Sparkke leadership team, Rob
running, ensuring that the
chef series, and monthly
Parsons is excited to grow the business,
venue has not remained
Sunday brunches.
and particularly to grow its footprint in
stagnant, but rather
the eastern states. With a background in
reinvented itself in response
MELBOURNE-BOUND
Sydney pubs, and having recently done a
to the pandemic.
The other component of
stint at boutique accommodation hotels,
“Given our reduced
Parsons’ new role is to
Parsons knows that the key to growing
capacity within the venue it is
the business is personable interactions
paramount we maximise our
with your guests, and has already made
return from every seat that we are able
of Sparkke at the Vine in Melbourne’s
it a priority at Sparkke at the Whitmore.
to occupy. Putting minimum spending on
Collingwood – now slated for 2022.
“Our interaction with guests is greater
groups coming in and trying to maximise
“[It] is an exciting work in progress. We
now than it ever has been, every person
our shoulder days is something we have
are currently putting together the policies
that walks in the door at Sparkke is met
been working hard to achieve coming into
and procedures operating manual so when
by one of our staff. Ensuring this process
the busy festive season.”
we can finally get over to Melbourne we
is as seamless as possible has been a great challenge but something we are very
The team is also focusing on creating memorable experiences: world music
proud of. “Like all owners and operators, we have had to adapt to the ever-changing
Rob Parsons
help Sparkke expand, by facilitating the opening
will hit the ground running. “Hopefully, this is sooner rather than later. In Victoria things look like they are
Artisanal spritzes created by Sparkke co-owner Rose Kentish
improving so fingers crossed hospitality venues can start trading again soon and
landscape. What COVID has done is to
the industry as a whole can start to get
really focus our energies on the team and
back to doing what they love.”
our customers.” Sparkke co-founder Rose Kentish is
In the meantime, Parsons and the Sparkke team are focused on making
delighted to have Rob join the team:
Sparkke at the Whitmore the place to be
“Rob brings a wealth of knowledge and
this summer in Adelaide. With its unique
experience in many aspects of hospo,
offer of site-brewed beers, artisanal spritz
including a national perspective that
beverages, and one of few rooftop bars in
comes from working in the eastern states.
the city, there’s a lot that’s attractive about
“Rob has fit into the Sparkke team so quickly, and with his passion for the
this inclusive and award-winning venue. “Coupling all of this with our new spring
industry, we can’t wait to see what we can
menu in fare, Sparkke at the Whitmore
achieve together.”
really is the place to be this summer.”
34 | Australian Hotelier
Discover the full range of food and beverage products
from Food & Beverage Media. AUSTRALIAN
AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE
Vol. 37 No. 7 - September 2020 AUSTRALIA’S LEADING LIQUOR INDUSTRY MAGAZINE
vol. 39 no. 8 - September 2020
NEW LOOK. S A M E G R E A T TA S T E .
IN STORES NOW.
The Family Business Creating structure in family-led pub groups
IN THIS ISSUE: SUPERANNUATION | SUCCESSION PLANS | HYGIENE PRACTICE
AUSTRALIAN HOTELIER
AUSTRALIAN HOTELIER WEBSITE
NATIONAL LIQUOR NEWS
HOSPITALITY MAGAZINE
WIN CRAFT XXXX GLASSWARE XXXXX &XXXXX HAVE XXXX YOUR XXXXX REVIEW(seePUBLISHED page XXXX) (see page 68) INCLUDING
ISSUE 54 5X SPRING XXXXXX 2020 PRICE $9.95 (NZ $11.95)
BEST BEER
INTO THE WILD YEAST WRANGLING
WITH WILL TATCHELL ALL IN GOOD TIME FRUIT BEER
THE BEAUTY OF OUR HOMEBREW BARREL-AGED BEERS SECTION SPRINGS INTO IT
VENUES WHERE SHOULD YOU BE DRINKING POST COVID-19?
GREAT
SCOTT! BARLEY
AT THE CUTTING EDGE OF
&BALTER’S HOPSSCOTT HARGRAVE ON THE EVOLUTION OF THE SESSION BEER ISSN 1834-5115
0 2
BEERS & CIDERS
REVIEWED 9
771834 511024
WWW.BEERANDBREWER.COM
| XXXXX | 5 DIYXXXXXXXXX PLUS! PLUS! XXXXX EPIPHANY XXXXXXXXX BEERS | |XXXXX SW WAXXXXXXXXX BEER TRAVEL RECIPES
BEER & BREWER
THE SHOUT
PUB LEADERS SUMMIT
AUSTRALIAN LIQUOR INDUSTRY AWARDS
HOSPITALITY LEADERS SUMMIT
Food & Beverage Media is a division of The Intermedia Group. For the best coverage of the food and drink sectors in Australia, subscribe to our titles at www.intermedia.com.au
Dry hands with HEPA-purified air. Not dirty air. Fast, hygienic hand dryers.
Dyson Airblade™ hand dryers feature HEPA filters which capture 99.95% of particles1.
10
10-12
12
14
Dry hands in 10 seconds2
Dry hands in 10-12 seconds2
Dry hands in 12 seconds2
Dry hands in 14 seconds2
1. HEPA filter tested to EN 1822-5, by an independent testing laboratory, under prescribed test conditions. 2. Dry time determined using Dyson test method 769 based on NSF P335 using a measurement of 0.1g residual moisture.
Dyson Professional 1800 426 337 AUCommercial@dyson.com www.dyson.com.au/forbusiness