Australian Hotelier April 2023

The AFL and NRL seasons are in full swing

Don’t miss out on bringing sports fans to your venue with Foxtel

Plus, show over 50 sports LIVE in your venue

That’s all the big games and events covered

With a Foxtel Venues subscription, your venue will never miss the big sports moments. Get access to 10 dedicated 24/7 sports channels, all year round, including:

With sports that aren’t available on free-to-air TV, keep all sports fans in their seats for longer. Make your venue the place to be and sign up to a Foxtel Venues subscription today.

To get Foxtel for your venue call 1300 761 056 or visit www.foxtel.com.au/venues

WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au

SPECIAL FEATURES

10 Cover story: The Lyre’s range of RTS cocktails make it even easier to provide a variety of NOLO options.

11 Winter Drinks: Showcasing the beverages that will be big hits behind the bar this winter.

14 Remote Work: Pubs can appeal to a new market with so many people working from home.

18 Family Friendly: The Glen Hotel’s offer is all about attracting families – and growing with them.

22 Produce Costs: How are pub kitchens handling the soaring price of food?

26 Menu Strategy: Jinja appeals to the lunch-hour crowd with yum cha.

28 Venue Profile: The Flying Duck Hotel’s menu is ready to give the people what they want.

REGULARS

8 News: What’s happening in pubs across Australia.

30 Design & Build: The Doonan was 17 years in the making – and it was worth the wait.

34 Tales from the Top: Warren Livingstone is ready to seize opportunity.

Editor’s Note

THERE’S A certain amount of trepidation among pub operators at the moment, keeping an eye on economic forecasts, inflation, interest rate hikes, supply chain issues and rising costs across the board. GlobalData is forecasting that after a banner year of spending in 2022 when Australia’s economic growth increased by 3.2 per cent, we’re likely to see a big contraction to 1.9 per cent this year. As such, pubs need to find new ways to get people in the door, and new markets to attract.

Remote workers are a big one, with more people than ever doing some amount of work from home. And when they get sick of the view from home, pubs need to encourage

them to come work from their local watering hole! We’ve got some great stuff on that from p 14. Speaking of workers, Momento Hospitality have found a way to woo the lunch crowd with a new yum cha proposition. More on that from p 24. Rising produce costs and how various operators are addressing them are covered from p 20 – it’s a good read. Once more, pubs are showing they’re some of the most versatile businesses in hospitality. Keep at it!

Cheers!

Vanessa Cavasinni, Editor

E: vcavasinni@intermedia.com.au

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Pub Leaders Summit 2023 makes its Queensland debut.

Now in its seventh year, the Pub Leaders’ Summit brings together Australia’s pub owners and operators to provide practical business advice, introduce new commercial ideas and offer plenty of inspiration.

Join us for presentations and panels from industry-leading speakers, influencers, and movers and shakers. With a packed program itinerary designed and influenced by you, all the topics that need the most attention right now will be covered, including dealing with the current economic conditions; staffing shortages; F&B; gaming regulations; and data and loyalty systems.

NEW to the 2023 itinerary includes a second optional half-day study tour of some of greater Brisbane’s most esteemed pubs. See firsthand how the most forwardthinking and dynamic operators are running their venues while you network with your fellow peers.

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

QHA leadership changes hands

After serving as president of the Queensland Hotels Association (QHA) for 18 years, esteemed publican Tom McGuire has announced he is resigning from the post. Richard Deery, who has served as Senior Vice-President for almost a decade, will now take over the reins at the association.

The announcement of McGuire’s departure and Deery’s promotion was made at the QHA’s recent board meeting. McGuire, who owns several hotels throughout Queensland, has not only served as QHA president like his father before him, but has also served multiple terms as AHA national president in the past.

QHA CEO Bernie Hogan, praised the efforts of both men in their leadership and promotion of the state’s pubs.

“Whilst it is a momentous occasion when a giant of our industry steps down as president of the QHA, the association is incredibly fortunate to have a leader the calibre of Richard Deery waiting in the wings to take over the reins and continue our representation of this wonderful industry in Queensland. I have no doubt under Richard’s leadership we will continue to go from strength to strength and represent every member to the best of our ability.”

Over the years McGuire has worked tirelessly to establish a strong, cohesive and influential association in both Queensland and Australia, and in 2019, was awarded with a Medal of the Order for Australia for his services in the hotel industry.

Deery, whose family has operated the award-winning Story Bridge Hotel in Kangaroo Point for more than 50

years, is excited to be taking on the role of representing the industry, and highlighting its importance to the growth of Queensland.

During his tenure at the Story Bridge Hotel, Deery has witnessed decades of change in the state’s hotel industry and understands how to strengthen business and constantly adapt to the needs of his community and patrons.

With the announcement of the changing of the guard, Deery praised McGuire’s leadership of the QHA.

“Tom’s been a very good captain of the ship for many years and has always provided good wisdom and guidance with a bit of humour along the way. You really need that in this trade. It’s a serious industry, but we have got to remember to keep this industry fun and exciting and not get caught up with all of the heaviness.

“Tom’s are big shoes to fill. I think he’s been a great President and has been well connected to all parties, affiliate businesses, suppliers and indeed the entire network across the industry. He is held in great regard and has kept everyone up front and at arm’s length.”

Deery also addressed where his focus will lie as incoming QHA president.

“With that said, I thank the members for having confidence in me taking it on. We will keep delivering a good result, keep our association in the forefront and keep our members up to date. Every area in Queensland has different needs, but we are all in the same boat and affected by the same State laws. We will listen and understand the needs and wants of all and do the best to look after the majority of members.”

Richard Deery will now take on the QHA presidency

Tom McGuire steps down from the presidency after 18 years in the role

Ex-Bankstown Sports CEO joins Merivale

By Grant Jones, Club Management

Former Bankstown Sports CEO Mark Condi, has announced he will be joining Merivale as Group General Manager – Commercial.

As he did with his resignation, Condi announced his Merivale hire on LinkedIn.

“In the search for the next stage of my career, I tried to find a company that excites and inspires me and continually pushes the envelope in food, beverage and experience,” Condi posted.

“There was only one company that fits that mould, a company that I have always had a keen interest in and one that we emulated, in part, in several of our offerings. That company is Merivale.”

Condi, who made the approach, said his world had changed significantly over the past few years, particularly the last three years of Covid.

“I am very proud of what we achieved in my 31 years at the club. After I left the club, it took many weeks to finally adjust to not having to get up before the kids. I still read the papers every day and am interested in what is going on in our industry, but it doesn’t quite feel so personal.

“I promised myself to enjoy the few months leading up to Christmas and then focus on my future career in early 2023. Thanks to my family and friends who continued to check in and provided so much positive support.”

Condi said he was looking forward to working with the 6000-plus team at Merivale and continuing the growth of the group’s more than 80 venues throughout Australia.

MOVEMENT CALLS FOR RESPONSIBLE REGULATION OF VAPING PRODUCTS

Responsible Vaping Australia (RVA) has launched as a movement to represent industry and consumers advocating for the responsible regulation of nicotine vaping products.

RVA launched in partnership with retailers, hospitality venues and associations from a number of sectors, and aims to end the black market of nicotine vaping products in Australia, to ensure adult consumers can make responsible purchases. The RVA movement and its supporters are committed to vaping product standards, clear labelling of packaging, the quality of ingredients, youth access prevention, and responsible retailing practices.

Under the current Australian regulations, outlets trusted to sell other regulated legal products are not allowed to sell nicotine vaping products. Consumers must instead go to a doctor for a nicotine prescription to legally purchase such products.

However, research shows that 88 per cent of the more than 1.1 million adult vapers in Australia are not obtaining that prescription, and may be unknowingly participating in a roaring black market trade.

Rory Cotter, General Manager of British American Tobacco Australia, said RVA aims to bring Australia into line with other countries’ regulation (like the UK and New Zealand), and provides a unified voice across multiple industries that supports sensible regulation change.

“Without regulatory reform in Australia, the black market for vaping products will continue to grow at the expense of the lawful retail industry and adult vapers who deserve access to regulated products sold by responsible retailers,” Cotter said.

“By working together to achieve the sensible regulation of vaping products, we will deliver sustainable value for the whole retail industry while implementing industry leading responsible retailing practices.”

Subscribe now to our fortnightly newsletter: www.theshout.com.au/subscribe-australian-hotelier

Mark Condi (centre) joins Merivale after 31 years with Bankstown Sports Club

Making Sophisticated non-alc cocktails simple

THE SOPHISTICATED range from Lyre’s Spirits Co. contains three classic cocktails: a Negroni, an Old Fashioned and a Margarita. Each cocktail comes in a smartly presented 200ml bottle, and the drinks are uncarbonated, having the same premium look and feel as a traditional bar-made cocktail.

David Murphy, Lyre’s flavour architect, told Australian Hotelier how the new range has been received by on-premise operators – and how its helped them to extract greater rev enue from their customers.

“We have received some excellent feedback from bar owners and operators on how much their patrons have loved these drinks and also how the average spend of their non-drinkers has risen due to their drinkability.”

And this added value is part of a growing consumer trend. Data released in March by at-table ordering provider me&u has shown that there has been a 13 per cent increase in the quantity of no-and-low-alcoholic beverages ordered

in Australia, at a continuous growth rate of 16 per cent.

For pubs that may not have the capacity to train staff in cocktail-making the products present an attractive proposition, Murphy says.

“Our hand-crafted Negroni, Margarita and Old Fashioned to the RTD portfolio have all been widely received as these non-alcoholic cocktails has proven to be an excellent option for those venues with limited cocktail-making experience, enabling them to still be able to offer a choice of great sophisticated nonalcoholic cocktail.”

All that is required from staff is to chill, garnish and present to the customer.

Serving Sophisticated

Murphy also outlined how publicans could incorporate the Sophisticated range into their existing drinks offering.

“Most of our RTDs are classic style cocktails – so for example, if an alcoholic Negroni is already offered, then a Lyre’s

non-alcoholic Negroni could easily be integrated onto the menu as the glassware and garnish is the same,” he said.

The Lyre’s full range of RTDs, including the sparkling style cocktails, can offer further opportunity for publicans.

“The same [integration] could be offered for the Gin & Tonic, our Margarita and the delicious Amalfi Spritz,” the flavour architect commented.

“The RTDs really are made ready to go,” he added.

And key to unlocking the potential of the range is careful placement on the drinks list, according to Murphy.

“Investing some time in good menu design will allow patrons to see the options available and then choose their desired cocktail without hesitation, whether it’s alcoholic or non-alcoholic. A welldesigned non-alcoholic section with detail will equal strong sales performances.

“Promoting healthy drinking options is a necessity to any good beverage program,” Murphy said.

G A M I N G T E C H N O L O G Y H O S P I T A L I T Y

T h e b e s t n e w a n d i n n o v a t i v e g a m i n g m a c h i n e s , c o m m e r c i a l k i t c h e n e q u i p m e n t , p o i n t - o f - s a l e s y s t e m s , p a g i n g a n d c o m m u n i c a t i o n d e v i c e s , w a s t e m a n a g e m e n t s o l u t i o n s , v e n u e d e s i g n a n d c o n s t r u c t i o n p r o v i d e r s , f u r n i t u r e a n d f l o o r i n g , f o o d a n d b e v e r a g e , e n t e r t a i n m e n t , u n i f o r m s a n d m o r e , a r e f o u n d a t t h e A u s t r a l a s i a n G a m i n g E x p o ( A G E ) .

A G E i s t h e c o r n e r s t o n e o f t h e A u s t r a l i a n g a m i n g a n d h o s p i t a l i t y i n d u s t r y . I t ' s w h e r e g a m i n g , t e c h n o l o g y , a n d h o s p i t a l i t y m e e t .

1 5 - 1 7 A U G U S T 2 0 2 3

I C C S Y D N E Y

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Winter Drinks Showcase

The weather is cooling down and it’s time to start thinking about your drinks selections for winter. These bevvies are sure to be popular with your patrons come winter – and beyond!

Taylors The Hotelier

Bill Taylor’s love for Australian wines came from his time working behind the bar as a hotelier. He understood the joy of bringing together great wine, food, and company. That tradition continues today with the modern, food-friendly wines in the new Taylors Hotelier range, which has been developed exclusively for the independent retail and on-premise market.

The collection celebrates Taylors’ heritage with modern wines that are crafted to delight the modern consumer, appealing to a younger audience with a contemporary and sophisticated offering.

The range incudes a delectable, plump, and juicy Shiraz with a soft, velvety finish; a Pinot Gris that walks the perfect line between soft and crisp; a silky, supple Chardonnay with an enticing, lingering finish; and a soft, smooth, beautifully integrated GSM.

To discover the Taylors On-Premise consumer offer, contact your Taylors Area Manager.

Retail customers: Please contact your Taylors Area Manager or call 1800 804 295 for Launch Offer.

https://www.taylorswines.com.au/the-hotelier

Archie Rose Single Malt Whisky

With an unwavering belief that malt provides a potent and vital contribution to the final flavour profile of its whisky, Archie Rose Single Malt Whisky is distinctly crafted to highlight six malts, each with a unique profile and character. This six-malt mash bill, although incredibly low-yielding, provides a rich and expressive flavour, full of distinct regional character.

Matured predominantly in 100, 200 and 300-litre Australian Apera (Sherry) casks, complemented by a selection of Ex-Bourbon and Archie Rose’s own 36-month air-dried Ex-Rye Casks, each cooperated with a specific balance of both char and toast.

The natural sweetness of these casks complements the savoury charisma of the spirit, revealing fresh herbs, shortbread biscuits, raisins, toffee and dark chocolate on the nose. Meanwhile, the palate is luscious with well-integrated flavours of sticky date pudding and amaretto with a final note of espresso.

This delicious tipple has taken home global awards including, Australia’s Best Single Malt Whisky (World Whisky Awards), Australia’s Best Single Malt Whisky (World Whisky Masters), Australia’s Best Single Malt Whisky (San Francisco World Spirits Competition) and World Best Whisky (ASCOT Awards), among a host of others.

Contact: Dan Ritchie (NSW Brand Ambassador) - dan@archierose.com.au

https://archierose.com.au

Little Creatures Stout King Straight Up Stout

If beer was a mythical kingdom, there’s no doubt that stout would rule the realm. In this year’s Little Creatures winter stout edition, rye varieties have been selected from Voyager malts. Rye malts introduce complexity into the grist and impart notes and flavours of biscuit, and qualities of earthiness and spiciness. As a bonus it supports head retention and can improve mouthfeel in a beer. Dark, earthy, biscuity, and timeless—it’s the Little Creatures brewer’s favourite for good reason. Its latest rye stout pairs complexity with drinkability. No tricks, no spins – just great, straight-up stout, just as it should be.

www.littlecreatures.com.au

White Rabbit Chocolate Stout

White Rabbit’s brewers worked with the team at Pana Organic to derive the best process to showcase cacao in its Chocolate Stout, without losing sight of the drinkability. With the concept of brewing a chocolate beer unlike others on the market which would properly showcase the flavour of Pana chocolate, it gave White Rabbit’s brewers a chance to experiment with different techniques not commonly used within the brewing discipline. Through careful back blending of the beer with cacao powder, you get a silky, delicate, and refined stout showing subtle alcohol warmth from the brandy, a bittersweet chocolate taste, hazelnut like ester, and a soft oaky mouthfeel. This stout combines traditional darker and roasted malts and barley with a very late addition of cacao and candy syrup to produce a slightly sweet beer, perfect for Easter and the coming winter months.

Contact: barrelhall@whiterabbitbeer.com.au

White Rabbit Dark Ale

White Rabbit is an absolute celebration of the tradition of brewing mixed up with a fair bit of left-of-field thinking. Expect the unexpected with this Dark Ale. Rich and flavoursome, yet ever refreshing, this malt driven ale is beautifully balanced by an aromatic lift of hops. Subtle fruit derived from open fermentation complements a strong backbone of toffee and chocolate, all bound together by a reassuring bitterness.

www.whiterabbitbeer.com.au

Stella Artois

Stella Artois is proud of its rich Belgian heritage and traces its origins to over 600 years ago, to the Den Hoorn brewery in Leuven, founded in 1366. For decades, Stella’s iconic chalice has enhanced the drinking experience, highlighting the beer’s floral notes and refreshing finish. A great opportunity to trade up your customers up to a premium beer and give them a premium drinking experience in your venue.

Stella Artois will support your venue to ensure you serve the perfect serve every time. From bar staff training to glassware, and other in-venue items to create a premium experience for your customers to drive sales and footfall.

Contact Stella Artois and they will arrange for one of their local experienced Business Development Managers to call in and talk to you about this great opportunity.

Contact: National On-Premise Business Manager Ben Brown on 0447 600 126.

https://www.drinkworks.com.au/new-brands/

A new corporate market

A report from remote work booking platform Third Place and Swinburne University has identified pubs as a potential workplace for remote workers. By Seamus May.

THE CONCEPT of a ‘third place’ dates back to 1989, when sociologist Ray Oldenburg argued that a third place, apart from the home (the first place) and the workplace (the second place), was important for civil society, engagement and wellbeing. Popular examples include barbershops, cafes, and pubs.

During the pandemic, the importance of third places grew, initially as customers felt their absence and were unable to access them, and later, as possible working locations, as remote work became increasingly normalised.

The report found that workers typically use third places two to three times each week, and can stay as long as four hours, spending as much as $30 per visit. Cafes are the number one location for third place workers, but participants in the study also mentioned pubs as another prominent workspace.

Dean Katz, CEO and founder of Third Place, confirmed the growing trend of

workers seeking out pubs as an alternate work space.

“We’re absolutely seeing the same trend with workers using pubs,“ Katz said.

“We find that around 30 to 40 per cent of our bookings are pubs and our users spend on average $25 to $40 per visit. And then there’s our corporate and business users who typically spend up to $50 or more per visit.”

A world-wide phenomenon

Katz pointed to further, global research, that supports the findings of the Swinburne and Third Place study.

“A recent report by me&u entitled ‘Pubs, Pints & Predictions: Hospitality Ten Years On’ interviewed more than 5,000 pub-goers across Australia, the UK and the US on what they expect from hospitality venues in the near future. Seventy-eight per cent of the respondents said that they see pubs playing a changing role and are looking for venues to adapt

to different needs across the day or week, including offering flexible ‘work from venue’ options.”

In the course of their research, Swinburne academics were able categorise third place users.

“We identified a range of different third place users,” says lead researcher and Swinburne Innovation Fellow, Associate Professor John Hopkins.

“Firstly, there are ‘Device Disconnectors’ who like to visit third places for a quick break away from technology. Then there are ‘Caffeine Creatives,’ who use the change of environment as a mental reset, which helps them to think creatively. ‘Suburban Socialites’ like to counteract the threat of loneliness when working-from-home with short regular visits to their local third place, whilst ‘Lunchtime Liaisons’ use third places for regular meetings with clients or colleagues, often combining this with lunch or breakfast.”

Katz explained why pubs are well-placed to cater for these workers – and how they can ensure they provide a welcoming space for them.

“Pubs and hotels actually have some of the best spaces to work remotely and are very popular amongst third place workers because they really do have all the right ingredients – numerous tables to choose from, closed off booths for a bit more privacy, private dining rooms for team meetings and function areas for larger groups.”

And the CEO had further useful advice for operators looking to optimise their pubs for these third place workers.

“One of the biggest issues, which is highlighted in the Swinburne report, is that people don’t feel welcome or they get that ‘awkward feeling’ when working from pubs and other hospitality spaces.”

Clear signage that workers are welcome in the pub is highlighted in the report as a key step that pubs can take to attract and retain this trade. Katz outlined other ways pubs can ensure workers are at ease.

“The report mentions the analogy that family venues often provide paper and pencils for kids to draw. Well, it’s the same concept – if you make

No low battery woes

We all depend on our mobile phones these days to stay connected –whether that’s with colleagues, friends, or loved ones our phones are more important than ever. And with the average phone battery lasting less than 10 hours, venues that are able to provide a convenient and easy method for patrons to stay charged will keep them staying longer and coming back. Wireless charging provides the convenience of a simple drop-and-charge solution with no need to supply a range of charging cables – and with over a billion (and growing) smartphones supporting wireless charging, it is a great way to future-proof your venue.

Stay Charged allows venues to incorporate wireless chargers into existing or new hospitality furniture like EGM benches, bar top counters, or restaurant booths, encouraging your visitors to stay longer and spend more.

“By installing wireless chargers into your existing furniture, you can create a more comfortable, relaxed environment for your visitors knowing they can stay topped up and continue to enjoy your venue’s amenities,” explains Stay Charged co-founder Ryan Britz.

“Offering charging points throughout your venue is a cost-effective solution to keep your customers happy, staying longer, and looking forward to their next visit – be it working remotely from your venue or attending a social event.”

third place workers feel welcome, seat them near the power outlets or offer them portable chargers, give them the wi-fi codes, offer them a coffee (or two!), show them some private spaces available if they need to hold a zoom call, that is what will attract all types of third place users.”

Seizing the opportunity

As Katz sees it, the potential benefits for pubs are manifold – particularly, the chance to bring in custom during the traditionally quieter parts of the week.

“The beautiful opportunity is that third place workers traditionally do not book workspaces on the weekends or during the night trade but rather bookings on Monday through to Thursday (during working hours) are very popular,” he said.

“There are thousands of companies and millions of employees in the market right now and it’s growing exponentially since the end of the pandemic. It also attracts a new type of customer, who can then become repeat customers during the social trading hours, whether over the weekend or with family and friends.”

Indeed, Third Place stated that 98 per cent of those surveyed would continue to use a third place for work – highlighting an

opportunity for publicans and hospitality operates to secure long-term repeat trade.

Katz stressed that he and his company were not looking to radically transform the nature of pubs, but to lean more upon what they already inherently offer.

“The key is we’re not trying to convert hospitality venues into coworking operators. As it happens, co-working operators and traditional offices are trying to become more like ‘hospitality’ to draw people back in. But you can’t be more hospitality than hospitality! You can’t beat the hospitality experience of a pub, a café, a restaurant or a hotel.”

“Pubs are perfectly positioned to take advantage of the third place demand,” Katz concluded.

“They are conveniently located, anywhere and everywhere (from regional to suburban and CBD locations). They can help companies save substantial costs and provide far greater value as the food and beverage offerings come together with the space. They provide the magical moments that build company culture and connection, and they are in the business of providing hospitality experience. They are at the heart of the community and can play a vital role in improving the mental health and wellbeing of the workforce in the future of flexible work.”

How to make your pub appealing to remote workers

There are a couple of basic things your venue needs to get right that can make your pub a great workday spot for hybrid workers.

1. Make sure tabletops are cleaned regularly – no one wants to put their laptop down on a sticky table!

2. How’s your wifi? If it’s slow or spotty, remote workers will quickly move on to another venue or return home.

3. Utilities to charge devices are a must, whether that’s cabled or wireless.

4. Identify a quieter spot within your venue that you can direct remote workers to. They might want some ambience, but rowdy patrons or loud speakers blaring will make it impossible to work.

5. Have you identified patrons who are returning remote workers who regularly spend on F&B? Offer them a complimentary coffee on occasion to keep them coming back for more.

Wireless Charging: Why It’s Great for your Venue & Guests

Increase the value of your existing assets.

Wireless charging can be easily retrofitted into existing furniture, with options for zero cosmetic alterations.

Future-proof your venue.

Wireless charging is the future, with over a billion smartphones already supporting it and phone makers rapidly shifting to it.

Drop & charge convenience for your guests.

Your guests can simply place their phones and instantly start topping up, so they can focus on enjoying your venue.

Guests stay longer & come back more often.

Studies in the US and UK have shown that guests are more likely to choose a venue with a charging solution over one without.

Scan the QR code to learn more. We can help connect you with joinery specialists or assist with retrofit enquiries.

A hotel that grows with you

For the owners of the Glen Hotel, families are central to the business, as its offerings make clear.

By Caoimhe Hanrahan-Lawrance.

THE GLEN Hotel has been owned and run by the Fitzgibbons family since 1960. The hotel is run with a mantra of “what does the customer want?”, and the owners strive to create a welcoming, comfortable environment for every customer, whether they’re one or 100.

“Over the last five years, there’s been more of a focus in terms of activations, but even 20 years ago, we had clowns for kids, we had a playground,” explains the hotel’s director, Cathy Fitzgibbons. “I guess it’s just each time doing it better than we’ve done it before.”

The Glen Hotel is a “typical Queensland hotel” that has been added on to over the years. This has resulted in a diversity of spaces within the venue, such as The Deck, Alphonsus Pizza in the courtyard, and Charles Baker Donuts & Coffee at the carpark entrance.

“Each area has got its own identity,” Fitzgibbons describes. The venue benefits from high ceilings and views onto the large gardens and nearby creek. In an area with many new developments, some without their own backyards, The Glen provides children with a space to play and enjoy the fresh air. The hotel also has an impressive onsite playground, school holiday workshops, and kids eat free offers on Wednesdays and at Sunday breakfast.

The Perfect Playground

Visible from the main road, the playground is the most obvious sign of the Glen Hotel’s appeal for families. Previously, the playground was comprised of plastic tubes and sectioned off from the rest of the deck with a gate. However, separating children from their parents proved problematic, with parents regularly needing to leave their meals to let their children out of the playground. During the most recent major development, the playground was completely redesigned. The new playground is now an open-flow design, so kids can enter and exit the playground freely. Parents

The deck overlooking the playground allows parents to eat their meal while keeping an eye on their kids

Alphonsus Pizza and the courtyard

also have a clear view of the new playground from the deck seating, and there is a bench inside the playground area.

The playground, designed by PlayWorks, includes aspects of nature play. The ground isn’t flat, but rather mimics the natural curves of the outdoors. It is covered in grass, with carved logs to provide visual and tactile interest. The designer also retained some of the plastic tubes from the earlier playground, forming a caterpillar structure on the ground that the children can crawl through. The centrepiece of the playground is the tractor, Deckster, which encourages collaborative and imaginative play.

“We’re on a fairly major road on the south side of Brisbane and you can almost hear mum driving past the hotel and the child in the back going ‘Can we go there? Look at that tractor, look at the playground!’ If you drive past on a busy night, it’s just full. It’s almost like the children become our little networkers,” says Fitzgibbons.

The deck overlooking the playground was also designed with families in mind. The tables are large enough to seat an entire family. Additionally, the walkways are wide enough to ensure a comfortable passage for walkers and prams.

Holiday Pizza Parties

Five years ago, noticing that the courtyard was an underutilised space, the owners of the Glen purchased two authentic Italian pizza ovens from Naples and launched Alphonsus Pizza. Though the Glen served pizza beforehand, the new ovens allowed for higher quality pizzas. The incredibly popular school holiday activations began soon after.

The core school holiday activity is a pizza-making workshop run by The Glen’s pizzaiolo, Jimmy. In one of these workshops, the children learn about the Neapolitan pizza ovens and the ingredients used in pizza. Then they go into the dough room to see the pizza dough being made. Afterwards, they pick herbs from the herb garden and put their toppings on their pizzas. At the end of the workshop, each child receives a certificate and a photo with the pizzaiolo. Other school holiday workshops have included dessert pizza making, an Easter egg hunt, Christmas cookie decorating, and herb pot painting.

The response to the school holiday activities has been overwhelmingly positive, with the workshops selling out quickly. Parents have expressed their surprise at how interactive the workshops are, and that the children can see the kitchens and dough room. The workshops are more than an affordable activity for children during the school holidays; they also teach children about the way their food is made and introduce them to the service industry.

“I hope that it encourages young people to work in hospitality, or to be a chef or to be a bar attendant or a food server, just showing them that working in a hotel is pretty cool,” says Fitzgibbons.

“It’s a perfect time to excite young ones about cooking and all of the benefits of working in this type of environment, where no two days are the same.”

The playground can be seen from a major road

The new playground was designed with natural elevations in the space

School holiday workshops take place at Alphonsus Pizza

Something for the Parents

For the Glen Hotel, focusing on families doesn’t just mean focusing on children. Charles Baker Café & Donuts has proven a major drawcard for parents. Charles Baker was introduced so that the clientele would have a welcome point at the carparkside entry. Prior to this, most customers entered via the carpark, but had to walk well into the hotel before they encountered staff members. The owners also wanted to improve the quality of coffee served at the Glen to a standard where they would happily drink it themselves. Charles Baker now offers parents a space to socialise, spend time with their children before work, or just grab a much-needed, well-brewed cup of coffee. The Parlour dessert bar also has a benefit for parents, as it provides a good incentive for their children to behave during a visit to the Glen.

No kids? No problem

While you would be forgiven for assuming that a venue could not cater both to families and to young adults without children, the Glen Hotel proves that it can be done. Over the pandemic, the Glen Hotel saw an increase in younger adult clientele, as people explored their local neighbourhoods and went out closer to home. The bar offers an updated cocktail menu and ample seating for friends to meet up. The various offerings within the Glen mean that younger adults can have a friendly drink without children underfoot, and parents can feel free to let their kids be kids.

“There’s a lot of space for everyone to sit alongside each other for their particular purpose without impinging on the vibe that they want,” says Fitzgobbons.

One sacrifice that the owners did have to make was ending the late-night dance trade. They decided that they couldn’t have both.

“That was a big decision because the late-night bar trade can be quite lucrative,” the director explains.

The change resulted in a decrease in the cost of security and earlier closing times. However, the owners don’t feel that there has been any loss in energy – the Glen still feels like a place where people know they will have a good time.

The Glen prides itself on being a community pub that listens and responds to the needs of its clientele. With its diverse offerings, the venue can accommodate a broad range of clientele and a variety of events. Its long history also allows the hotel to grow alongside the local community.

“We have a lot of customers who will say ‘We got married here, and now we’re here for our 20th wedding anniversary,’” Cathy concludes. “There’s a lot of memories tied up with our local community to do with the hotel.”

The Parlor is popular with families

ON THE UP AND UP

How are pub kitchens coping with rising produce costs?

FAST FOOD

Yum cha at Jinja attracts the lunch-hour crowd

GIVE THEM WHAT THEY WANT

The Flying Duck Hotel team isn’t afraid to mix up the menu

The chips are up

With significant increases to the price of fresh produce, publicans and their chefs are having to adapt their menus to soften the impact.

By Seamus May.

PRICES ARE on the rise across the board, and pubs are far from immune to feeling the pinch, as materials, wages and produce costs climb.

The cost of a pub feed has been largely stable for a number of years, but recent inflationary, supply chain and interest-rate pressures have seen operators start to change menu prices, or in-house practices.

STRIKING THE RIGHT BALANCE

One such operator is Andrew Guthrie, who owns the Pinnacle Family Hotel and O’Sheas Hotel Mackay alongside his wife Karen Guthrie. Guthrie spoke about the situation facing his venues, and how they have altered their offerings to address these challenges, while maintaining a high-quality level of service.

“We’ve not changed the structure of how we’re making food, we’re still fresh and we’re still buying fresh, we’re still cooking fresh, even our desserts are fresh… The trouble is, you’ve got to put the prices up.”

Sam Bull (ex Bondi Icebergs, North Bondi Fish, The Winery), recently appointed chef at the Cat & Fiddle Hotel in Balmain, also said he and his team have had to make changes.

“Obviously there’s been a lot of adaptations over the last two years,” Bull said.

“You need to write a menu that’s suitable for a small kitchen team, and that goes with the produce as well. Produce has gone up ridiculously, and it won’t come down now. It’s like petrol, gone up and it’s not going to come back down.”

The cost of petrol also affects the cost of shipping goods, in turn impacting the price of produce, and Guthrie stressed that there are hidden costs that might not be immediately visible to consumers.

“Every single thing we’ve done in the last couple of months has hit us fast and hard, a lot of us can’t comprehend it. Little things like our 20-litre cooking oil, that’s nearly tripled in price in the last 12 months.”

Pub kitchens are really feeling the heat over rising potato prices

Bull gives another example of a time when he had to adjust offerings at his venue.

“Last year basil got to the point where you’re paying $8 a bunch, and you just can’t have that on your menu.

“The veggie suppliers, Sydney Direct, they’ll let you know what’s going up in price, and you’ll be smart and you’ll adjust your menu, find a replacement, or take it off.”

Bull said pub venues have increased prices, but have broadly tried to keep things fair for customers.

“Pricing has gone up over the last two years, but it hasn’t gone up dramatically,” the chef continued.

“We’re not trying to overcharge, and then also, we’re not undercharging either.”

At the Cat & Fiddle, there’s now Rita’s Bar and Restaurant which serves upmarket meals, in addition to traditional pub counter meals on offer. Bull says this allows the venue to tailor its approach to customers who might be wanting different things, at different times.

“The same people who come in for a restaurant meal, will want to come in for a pub meal, so we spread it across the same menu across the whole venue.”

However, the traditional pub menu is trimmed back a little to ease the pressure on a small team.

“We have four counter meals: chicken schnitzel, fish and chips, lasagne that we make here, and steak and chips. We’re not offering: ‘Do you want chips, or mash, or sides?’ So that reduces the workload there, and then it’s a balance to write that menu to work and fit everything in,” Bull explained.

FRAGILE FOOD SUPPLY

The produce issues are felt all the more keenly by pubs in regional Australia, many of which are already contending with increased supply chain vulnerability and associated costs. The delicacy of food supply in Australia has been demonstrated recently with the collapse of Scott’s Refrigerated Logistics – a trucking firm which was thought to be holding as much as $500 million worth of frozen foods.

Tricky market conditions are particularly apparent with the potato and chip shortage that continues to impact the hospitality trade.

“Everybody wants to eat chips… I’ve noticed some pubs in Mackay have taken the large chips and gravy off the menu, your kid chips and gravy off the menu,” Guthrie noted.

In response, the owner of the Pinnacle Family Hotel says he’s made a few subtle and imaginative changes to help bring some costs down too. Guthrie gave the example of airlines removing olives from salads, making a saving millions of dollars cumulatively.

“We haven’t taken anything off as such… Nobody really eats beetroot in a salad, but you know, why don’t we get a fresh beetroot and grate it, just for colour on top. You’ve got to change your way of thinking.”

Bull says his team have also approached the challenges imaginatively.

“We look at using seasonal produce, [with] specials to really focus on that… and then, fish of the day - we’re looking for what’s on special at the moment, as we change with that as opposed to just sticking with one snapper or something like that.

“We make a silverbeet and spinach lasagne with ricotta, and then we have all these stalks left over, so we’re using that in a silverbeet stalk and potato gratin.

The chicken schnitzel at Cat and Fiddle is $30, and remains popular with the pub crowd

We’re really looking at the whole product and we’re really making sure we do that.” Guthrie addressed a recent media furore surrounding the cost of a chicken schnitzel at the Five Dock Bowling Club (as a result of which, the venue has changed its name to The Home Grounds).

“At the end of the day, as everyone knows, every single thing is going up and up,” Guthrie said.

“Most country pubs make everything fresh. The days are gone when you can buy a fresh chicken breast at $9.99 – they’re $14.99.”

Bull concurs, saying: “We charge $30 for our chicken schnitzel. We make our schnitzel here in-house, it’s got a parmesan-herb crumb, it’s 200 grams of meat, and we don’t get any complaints, at all. It’s actually one of our top sellers.”

For Guthrie, these cost increases are likely to spell the end of a traditional means of getting customers through the door – the loss-leader meal.

“I still notice a few pubs doing the loss-leader meal, like a 250 gram rump, chips and gravy, but I believe that they’ve got to disappear. Unless they’ve got 20 or 30 pokie machines – that’s gone. Five or six pokies aren’t going to cover that cost any more,” Guthrie explained.

HOLD FAST AND KEEP THE FAITH

Both Guthrie and Bull had final words of advice for pub operators and chefs trying to weather this latest in a series of storms for the hospitality industry. For Bull, a focus on quality is the key to securing repeat custom, even in difficult circumstances.

“I’m a big believer that pubs have a really good platform to be better than what they’re doing, and that’s what I’ve been trying to do the last couple of years,” Bull said.

“The thing is - you have a great neighbourhood, and Balmain is an excellent neighbourhood with some really good pubs in it, and really good people that love to dine out. The best way to deal with it is not discounting at all.

“You can get a discounted schnitzel, and it’s rubbery and not great - are you going back there?

“We used to do $15 meals at lunchtime… And we stopped doing that and we’re actually making more money than we were with it,” Bull reflects.

Guthrie concludes by similarly reflecting on the continued importance of pubs to their areas, urging owners and operators to remain steadfast in the face of difficulty.

“The pub is a local icon of any community. Just stay strong, stick to your guns, and don’t, whatever you do, let them close down.”

MEAT & LIVESTOCK AUSTRALIA ON SUPPORTING OPERATORS

Research and advocacy group, Meat & Livestock Australia (MLA), is working with operators to ensure that the meat they purchase and serve goes further and performs optimally with consumers, as National Customer Development Manager, Catherine Golding, explained.

“Meat & Livestock Australia’s goal is to ensure foodservice operators are confident that red meat is an essential ingredient to the growth and profitability of their business. We do this by working with venues on key issues such as the cost of doing business, minimising the impact of the skilled labour shortage and even insights into diner appetites,” Golding said.

“MLA’s team bring inspiration for how to re-engineer a dish or evolve a menu to make it more economical to operators as well as hit the key dining trends of the moment to support a broadened appeal to a greater range of diners.

“A few examples of this are evolving larger-format cuts or steaks into shareable options, creating greater range in bar snacks with beef and lamb, or even curating tasting or sample plates.

“We are also actively working within the hotel/pub sector to support back-of-house staff to deliver on the pub staple of the perfect steak for each and every order. This program focuses on preparation and seasoning, cooking times for the right degree of doneness and service to the table, and as well as optimum plating for a great dining experience.”

Sharing steaks provide an attractive proposition for guests and operators alike.

Snacks are a cost effective way of making meat go further. Photos: Rare Medium

Fast food

The Governor Hotel’s premium Cantonese restaurant has opened a lunchtime yum cha service –and it’s bringing in the lunch crowd looking for a quick bite.

MOMENTO HOSPITALITY opened Jinja at The Governor Hotel in August 2022, offering a premium fine dining Cantonese restaurant within the pub. The idea behind the restaurant was to service the numerous corporates that surround the hotel, centrally located in Sydney’s Macquarie Business Park.

Jinja has been well received, being fully booked out for the first two months since opening. During the day, it was most popular for long lunch meetings. Part of the initial plan when opening Jinja was to eventually begin a yum cha service, once the a la carte menu had been well established. Another big push for getting a yum cha service under way was feedback from corporate workers about being able to eat at Jinja within a normal lunch hour, and for a smaller cost.

“We were getting a lot of corporate groups from Macquarie Business Park and they were saying they would love to come back but they were looking for a quicker meal, and only yum cha is possible to cater for that one-hour break time,” states Mirza Baig, Momento Hospitality’s project lead for premium food and beverage activations, and Jinja’s first general manager.

“So yum cha was the solution to that time challenge, and also gives people the option to dine within $50.”

A different service model

Yum cha is offered from Wednesday to Sunday at Jinja during the day, while a la carte dining is reserved for the evening service. On Sundays, yum cha is the only service, as the restaurant is not open in the evening.

TEA-TOTALLING

Tea is an essential part of the yum cha experience (yum cha means ‘drink tea’ in Cantonese). Bottomless Keemun black tea is a popular selling point at Jinja for an additional $5 per person. With an aroma of ‘China spring rain’, Keemun is one of China’s most famous and favoured black teas, with characteristic stone fruit and slightly smoky tasting notes.

Jinja offers an extensive tea selection, with a ceremonial tea tasting dispensary taking centre stage in the dining room. The diverse menu includes 17 traditional Chinese teas including a premium selection of white tea, green tea, red (black) tea, oolong tea and pu’erh tea leaves.

The yum cha menu is a condensed version of the a la carte offer, with 30 items from across all sections of Jinja’s menu. Popular dishes include the classics, like steamed BBQ pork buns; Har gao; chicken and mushroom congee; honey-glazed char siu pork; and custard buns.

Jinja offers a different service model for yum cha, with 60-80 covers worth of the dishes pre-batched, so that they can be placed on trolleys and brought directly onto the dining room floor, where diners can then pick and receive the dishes immediately. Those trolleys had to be custom-made to ensure that they would fit in the walkway spaces of the dining room.

Any diners who wish to can still order off the a la carte menu –with items like roast duck remaining popular – but there is a 15-20 minute wait. While the service model is different, Jinja’s premium experience remains the same.

“We’re still providing the same level of dining experience, it’s just the price point and speed of service which has changed,” states Baig.

Two weeks after Jinja started serving yum cha, the new offer was proving very popular with surrounding businesses looking for a quick lunch.

“The response has been really good. We’ve seen a big growth in walk-ins now. Jinja is now becoming the place where people are happy to walk in and get a meal within 30-45 minutes and then pay for their individual items, rather than splitting the bill.”

Eventually, Jinja intends on also offering a high tea service.

Yum cha can be enjoyed well within a worker’s lunch hour Images by Steve Woodburn

Seeing what works

The team behind Hobsons Bay Hotel have taken on Prahran’s Flying Duck Hotel, and are making sure the menu keeps diners coming back for more.

BUSINESS PARTNERS Brenton Lang and Michael Conlon – who also own Hobsons Bay Hotel and Rustica bakery and café in Melbourne – took on the Flying Duck Hotel in May 2022, completing major renovations and reopening the pub to guests in November. After refreshing the dining room, the beer garden and glasshouse were left relatively untouched, providing a quiet oasis for diners off the hustle and bustle of nearby High St.

Conlon – who is also the head chef –said locals responded well to the latest iteration of the pub over the summer.

“It was a really successful summer, it was really busy. Everyone seems to be flocking to the new venue, which is great. All the feedback has been really positive. It’s livened up the spirit of that little cul de sac in Bendigo St.”

Conlon’s background is mainly in woodfire restaurants (ex Scott Pickett Group), and he used that as the inspiration for the menu at Flying Duck Hotel.

“We were lucky enough to put an extra extraction into the kitchen and fit a woodfire grill. I come from a background of

woodfire restaurants where steaks and proteins are the focus. So I’ve drawn on that experience and centred the menu around those things.”

Dishes include a 300g grass-fed sirloin; charcoal-grilled duck breast with braised red cabbage and plum jus; and wood-fired barramundi with potatoes and warrigul greens and a seaweed butter sauce.

As Prahran is a fairly well-to-do suburb, it’s given Conlon and his team the license to push the price point a little further than you would in a neighbourhood pub. Also on the menu is a $75 500g rib eye, and a slow cooked whole lamb shoulder (to be shared between 3-4 people) for $110.

“We wanted to see where we fit in the market, to judge that and offer a whole different spectrum of price points that people can jump in on and see what’s going to work. We have the shared lamb shoulder on there that’s up there in price, but everyone who has that has loved it.”

The head chef says that as long as the quality is there, there will be guests who won’t baulk at the price.

“I think the quality always shines through regardless of any price point you

put on there. It’s a hard time right now to price accordingly – proteins especially – so putting that aside, it did give us a license to try stuff out and see what worked,” Conlon explains.

“That’s the best part of a young business, I think, is just seeing what’s going to work, what people want. It’s one thing to come in with a concept and an idea, but it’s another to change on the fly and see what your guests are interested in and gravitate towards that.”

GETTING THE BALANCE RIGHT

There may be some pricier dishes on the menu, but the Flying Duck Hotel team have ensured that no one is alienated by the pub’s menu, and with classic counter meals still featuring heavily.

“We still are a pub at the centre of everything we do, so I definitely think there was room on the menu to do both. By no means do we ever want to push people away – we want to be super inclusive and get everyone in the venue and enjoying it.”

A chicken parmigiana still reigns supreme at the Flying Duck Hotel, and

Conlon hopes that their version of the classic dish gets people in to try more from the menu.

“At the end of the day, people love a parma and people come in for that. That’s the goal really, get people in for the parma and then maybe the next time they come in they have the duck breast or the barramundi, and find their own adventure in the menu that way.”

It’s also a classic that the team found out should not be messed with. When they first reopened the pub, Conlon had created an elevated parma with a scamorza mozzarella. Feedback from locals meant that the team reverted to the usual cheese blend fairly quickly.

Other menu amendments have been made as the team finds their footing and what their patrons are after – namely striking that balance between classic pub food and more elevated dishes. And there’s more to come.

“Menu and structure wise, I added some extra sides because we felt we needed it, and some extra snacky starters. I’m trying to stay away from being too restaurant-y and be more pub and snack-focused,” states Conlon.

“That’s my aim with the next change, is to bring in a few of those dishes that are recognisable and that people are comfortable with.”

It’s one thing to come in with a concept and an idea, but it’s another to change on the fly and see what your guests are interested in and gravitate towards that.

Michael Conlon, Flying Duck Hotel

Many of the dishes are cooked on a wood-fired grill

The newly renovated dining room.

A Sunshine Coast Dream

The Doonan has been 17 years in the making for the Comiskey Group, and the results show it was well worth the wait.

By Caoimhe Hanrahan-Lawrance.

More than 400 potted plants have been placed throughout the venue

The greenhouse

THE TWO-HECTARE site is situated in the Sunshine Coast, only a short drive from the stunning beaches of Noosa. The pub celebrates the beautiful coastal weather, providing an inviting venue for locals and tourists alike.

“We really designed it for everyone from the locals, which have been unbelievably supportive of this all the way through, to your international visitor,” said Rob Comiskey, Comiskey Group director.

Comiskey Group purchased the site of the Doonan in 2006, prior to which it was a German restaurant. The initial plan for a hotel was denied planning permission, but the construction of a pub was eventually approved. However, the main building was too small to accommodate the number of guests the Comiskey Group was hoping for. Without permissions to expand the existing structure, the Doonan was devised as a series of interconnected outdoor spaces.

“[In] the Sunshine Coast, we thought we had a lack of venues that were more family friendly and outdoor orientated, even though it’s a beautiful area that should,” said Comiskey.

Alongside Comiskey Group, the Doonan is co-owned by two Noosa locals and longtime friends of the family, Josh Jones and Neville ‘Nifty’ Allen.

Lines out the door

Refreshing the old

Though the building that housed the original restaurant has not been expanded, it has been refurbished. Originally, the first level housed the restaurant, the second level had private dining rooms, and the uppermost level was storage. Now, the restaurant is still on the ground floor, but the seating has expanded into the almost 1500 square metre outdoor area. The second level has been converted into function rooms, which are currently in high demand. The third level has become offices.

Originally a block rendered structure, the addition of reclaimed brick has heightened the building’s visual interest. It had a steep pitch roof in the German style, which was particularly striking for the design team. This high-sloped roof has been mirrored by other structures in the venue.

The other enclosed spaces give staff a pathway to bring food and drinks to the guests, in the case of rain. It is possible to walk all the way from the main building to the outside bar under cover. However, some of the outdoor spaces will be closed in the event of rain.

“That’s the sacrifice you make for creating spaces that are outdoor based, being prepared to lose some spaces,” said Kon Panagopoulos of KP Architects, the firm that worked on The Doonan.

The opening of The Doonan has been a resounding success. On Thursday 2 March, the day of its opening, the Doonan received 4,500 individual bookings. These bookings likely represent upwards of 10,000 prospective guests. There have also been numerous requests for function bookings.

As it is still early days, the Doonan is not yet operating at full capacity. This means that it will be able to accommodate a greater number of guests in the future.

“For us, we’re holding it back, just trying to keep our food offering right, obviously train our staff,” Comiskey said, “There’s no point opening up and doing it poorly. We’re holding it back at this stage.”

The Doonan is currently booked out for a month in advance, though guests are able to visit for a drink, and there is a possibility of opening up the pizzeria to walk-in guests.

Luckily, the Sunshine Coast is aptly named.

“When you’re looking at talking about Sunshine Coast and Noosa, it’s such a beautiful area, and has such amazing weather,” Comiskey commented.

A notable addition to the Doonan is a pizza oven and pizzeria. This provides high quality, handmade pizzas to the clientele, complementing the ample outdoor space.

Creating a history

As there was already a building on the site, the designers of the Doonan didn’t want the new structures to feel “too new” in comparison. The aim was for the buildings to feel like they had always been there and were now taking on a new life as the structures of the venue. There is a distinct appeal to old buildings, an almost subconscious awareness of the memories and stories that other people have formed in or about that space. Conversely, a new building, though purpose-built, can risk feeling sterile and emotionless. The Doonan splits the difference, with significant effort put into pre-weathering the new structures.

The new structures, referred to as the abandoned nursery and the greenhouse, developed an implicit storyline, but Comiskey didn’t want this storyline to

overpower the energy of the Doonan. Instead, guests can make their own memories in the new spaces.

“We looked at it and went ‘Well, this could be a hotel, it could be a restaurant, it could be a nursery.’ We just kept it nondescript, in that way that was more about the atmosphere than it was about what it actually is,” he said.

The weathered effect has been achieved with the use of reclaimed timber and bricks, lending the buildings the patina of age. Cobblestones and unique paving design also give the space an old-world feel. The genuine reused materials and greenery are key in preventing the space from looking like a stage set. The vital, growing plants add a sense of authenticity, as they cannot be completely shaped by human intervention.

Celebrating the outdoors

The outdoors focus of the Doonan is not restricted to alfresco dining. There is also a large sporting field, perfect for family recreation. There are soccer balls and footballs for energetic games, alongside bocce sets for those seeking more relaxed recreation. There is also a large playground currently under construction. These offerings enhance the guests’ engagement with the outdoors, as well as bridging the time between different stages of a visit.

“It’s a really good, fun afternoon. Very relaxing,” Comiskey described. “The kind of place you’ll go, you’d love to dine, stay and have some cocktails afterwards.”

Greenery abounds in the different spaces of the Doonan. The pot plants are housed in a series of 40 handmade pots that have been imported from Vietnam. These pots have a rustic feel and can accommodate plants of significant size. There are a range of plant species, but olive trees are a recurring feature, which will thrive in the Queensland climate.

The landscaping plays an important role in directing guests through the Doonan’s various locations. With such a large

area and so many choices for seating, guests need room to decide where they want to go. The brickwork, plants, and landscaping work together in such as way that the clientele have a suggested path, without feeling like they’re in a sheep run.

Growing the venue

The design of the Doonan has had to adapt over the three-year building period, but the focus on outdoor space remained central to the project.

“We always go to what our vision was, and does it still fit,” Comiskey explained. “Does it fit the overall vision for everything, from the way staff are dressed, to the menu design, in the way the venue feels, as well as the music we play?”

Work on the Doonan is still continuing.

The scale of the plant life requires two full-time landscapers to ensure the upkeep. Over time, the trees and overhanging plants will make their distinct mark on the Doonan, changing the way guests interact with the spaces. The growing trees will provide shade and focal points, as well as privacy and sound dampening from the world. Regular guests will have the privilege of watching their favourite spots grown and change over the years.

Decorative elements are also continuing to be added. A local artist has been employed to paint over the brickwork, adding to the lived-in feel of the buildings.

“Even though we’re opening, we’re continuing to do that layering, that last five per cent that really delivers so much of the project,” Comiskey explained.

An original building housing a German restaurant has been integrated as part of The Doonan

Seizing the opportunity

The Australian Hotel in McGraths Hill is the latest addition to Highclere Hospitality, a pub group that’s grown out of seizing the moment and revamping pubs in need of some love.

HOTELIER WARREN Livingstone wasn’t looking to buy another pub when he was presented with the opportunity to acquire the Australian Hotel in McGraths Hill. In fact, he’d only recently bought the Rose and Crown in Parramatta, so another acquisition was far from his mind. But the hotel in Sydney’s north-west, on 6000sqm, was too good of an opportunity to pass up.

“It was a little bit tight with the bank manager, but we got there in the end,” states Livingstone.

With few pubs in the area by Sydney standards – the closest is a 15-minute drive away – Livingstone felt he had to pull the trigger on a venue he would normally be priced out of.

“I looked at the opportunity and thought I’m not really going to get the chance to get into one of these style of venues of that size. The Vineyard down the road sold for $68m, The Fiddler is valued at $160m or something nearby. So I was thinking if I ever want to get west, this is probably one of the few opportunities that I can get where I can enter.”

Most of the Highclere Hospitality portfolio has been built up this way: take on pub projects overlooked by bigger operators because of the amount of work the venue needs.

“I don’t have the balance sheet of the big boys. Aside from the Rose and Crown, all of my other acquisitions have been underdone pubs, and then I’ve bought at an opportunistic price and been able to build them up.”

It had been some time since The Australian Hotel had had a renovation, so Livingstone and his team have spent $3.5m refreshing every aspect of the pub, to make it a welcoming hub for the local community.

“It didn’t really have much trade in the pub prior to when we took it over, hence why I could afford it. Hence why I’m probably more attracted to it than the big players, because I have to buy things that aren’t performing at their maximum and then build them up. I can’t afford to buy pubs at the top. So obviously that is nerve-wracking, but it’s not dissimilar to [my venues] Charing Cross Hotel and Hyde Park House.”

The Australian Hotel reopened last month with local residents flocking to pub ever since. The hotel offer includes a comprehensive internal renovation, new beer garden with kids playground and large screens, plus a drive-through bottleshop.

The Australian Hotel sits on 6000sqm, so a big beer garden was essential