Australian Hotelier August 2017

Hotelier AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

vol. 34 no. 7 - AUGUST 2017

He’s back.

THE PINK PANTHER TM & © 1964-2017 Metro-Goldwyn-Mayer Studios Inc. All Rights Reserved.

IN THIS ISSUE: AGE PREVIEW | PROPERTY AND INVESTMENT | CIDER

Pink Panther burst onto our gaming screens 10 years ago.

Since then, the world’s coolest cat has proven to be one of our most successful and enduring game brands in Australia having sold over 5,000 new games across the e-Star and Equinox cabinets in 2010 with the sequel Pink Panther Returns.

Now we welcome back Pink Panther in 2017 with an exciting new game series to be unveiled at AGE. Meticulously crafted to deliver an exciting and entertaining gaming experience that incorporates contemporary game trends with the latest generation technology, Pink Panther will be available in Queensland as a link and in New South Wales as a standalone progressive with four brilliant new titles – Kalahari King, Mega Mariachi, Many Fortunes and Big Ned Kelly.

See us at AGE 2017 Stand #190 Available as a standalone progressive in New South Wales

Available for Queensland

THE PINK PANTHER TM & © 1964-2017 Metro-Goldwyn-Mayer Studios Inc. All Rights Reserved.

CONTENTS | ED’S NOTE

Vanessa Cavasinni

Editor’s Note

T

ried and tested adages hold weight because of the truth behind them, and ‘Don’t place all of your eggs in one basket’ definitely rings true for the pub market. Ferrier Hodgson recently released its annual Hospitality Insights 2017 report, with analysis and predictions for the state of the industry in the next 12 months. The report suggests that an increase in interest rates is forthcoming, putting an extra strain on pubs that focus too heavily on one revenue stream. It also suggests that successful pubs invest in technology that makes various aspects of operations more efficient.

Plenty of technology will be on display at the Australasian Gaming Expo (AGE) in Sydney from 15-17 August, and to get you ready for the show we’ve got a preview covering what some of the larger exhibitors will be showcasing over the three days (on p 10). We’ve also got some national social media stats – how does your business stack up? Compare on page 6. And in F&B, cider and food pairing is the next frontier – read up on it on p 20. And make sure to check out our mid-year market report on page 24 – if you’re looking for a new venue, it’s a pretty handy guide.

Cheers,

30 18

Vanessa Cavasinni, Editor P: 02 8586 6201 | E: vcavasinni@intermedia.com.au

Special Features

Regulars

10

6

20 24

NEXT MONTH

Super and HR • AGE Review • Pub Snacks

The Intermedia Group Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419

20

Contents | August 18

PUBLISHED BY:

10

AGE Preview: What some of the big exhibitors will be showcasing at the event.

Insurance: A checklist for a rainy day.

Cider: The new frontier in beverage and food pairing.

Property and Investment: The mid-year market report.

MANAGING DIRECTOR: Simon Grover PUBLISHER: Paul Wootton EDITOR: Vanessa Cavasinni

GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY:

NATIONAL SALES MANAGER:

HEAD OF CIRCULATION:

Jason Wild Tel: 02 8586 6213 • jwild@intermedia.com.au

Chris Blacklock cblacklock@intermedia.com.au

GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP:

PRODUCTION MANAGER:

vcavasinni@intermedia.com.au

Shane T. Williams

26

30

Kea Thorburn kthorburn@intermedia.com.au

Jacqui Cooper jacqui@intermedia.com.au

ED’S PICK

LIVE!

News: The latest happenings around the country.

Design and Build: The Lansdowne is rocking on once more.

Sports Calendar: We bring you sporting highlights for August.

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DISCLAIMER

This publication is published by The Intermedia Group 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 © 2017 - The Intermedia Group Pty Ltd

4 | AUGUST 2017 AUSTRALIAN HOTELIER

Average Total Distribution: 5,523 AMAA/CAB Yearly Audit Period ending 31 March 2017.

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NEWS

Social S media savvy

ensis has released its 2017 Social Media Report, which surveyed over 800 consumers, 1000 small and medium businesses (SMBs) and 100 large businesses. The findings show us how consumers and businesses use social media, the disparities between the two groups, and how usage has changed in the last year.

HOW DOES YOUR VENUE COMPARE WITH SOCIAL MEDIA USE FROM BUSINESSES AROUND THE COUNTRY?

Consumer ďŹ ndings

Business ďŹ ndings

79% of people use social media, up from 69% last year.

45% have taken a selfie, and

40% have posted a food picture Social media used this year: Facebook 94% Instagram 46% Snapchat 40% Twitter 32%

70% In hospitality,

Snapchat had the biggest growth in the last year (from 22%) followed by Instagram (from 31%), then Twitter (from 19%).

of SMBs use social media,

up from 60% in 2016.

Facebook is the most popular social media avenue, used by around

9 in 10 businesses, followed by LinkedIn, Twitter and Instagram.

unlikely to offer incentives such as discounts and coupons via social media (29% small, 25% medium),

The majority of businesses remain

even though they appeal to consumers.

24%

of people use social media to follow businesses, with the rate increasing to 27% among females, and 41% among those aged 40-49.

Among businesses offering incentives, discounts are the most

small businesses (84%), while medium-sized

common offer from

businesses prefer giveaways (70%).

26% of small businesses

paid to advertise on social media

(up from 20%) and 35% of medium sized businesses did (up from 27%).

A quarter of small businesses and 10% of medium

do not have an annual budget for their social media. businesses

Consumers are increasingly

accessing social media on their smartphone (up from 72% to 81%).

Consumers are particularly

keen on discounts (54%) and give-aways (48%) from the businesses they follow.

6 | AUGUST 2017 AUSTRALIAN HOTELIER

Average annual budget for

social media has decreased in the last

year. $2839 for small businesses, was $3595 in 2016. $7728 for medium, was $10,084.

small businesses expect a On average,

17.3%

increase in sales from their

social media investment, while medium businesses have it at a more conservative 8.6%.

NEWS

THE NEW FRONTIER AUSTRALIAN HOTELIER SHARED THE FINDINGS OF THE SENSIS 2017 SOCIAL MEDIA REPORT WITH A FEW PUB OPERATORS ACROSS THE COUNTRY TO SEE HOW THEIR SOCIAL MEDIA STRATEGIES COMPARED WITH OTHER BUSINESSES IN AUSTRALIA.

LESSONS TO LEARN Kasie Ferguson, owner and operator of Railway Hotel Parkes in regional New South Wales, outlined her current use of social media for the pub, and what’s planned for the future.

“I use Facebook mainly and sponsor posts and events. I also run a sponsored campaign every now and then to attract page likes or awareness. I have always been really bad at measuring those paid ads or anything at all really. And I have never had an annual budget for Facebook or even marketing. We have just started with Basic Bananas to do a 12-month course so I will be much better at seeing where I need to invest my money and time when it comes to social [media] very soon.”

Ferguson also noted the make-up of the pub’s social media following, what has seen the most success on Facebook so far, and the difficulties in reaching an audience through social media.

“The majority of our followers are women aged 18-34. Everyone loves a competition or giveaway and apart from doing that or paying for it, it is very difficult to be seen. We get a great reach with anything personal, like a picture of us or our staff, but general promotion or information is very hard to get out there. We run promotions around big events but doing so takes a lot of time and effort to manage the entire thing and then to have to come up with the great prize and content to promote it – could be why a lot of small to medium business don't do it that often.”

NEW FOCUS As a larger, metropolitan operation, Bayfield Hotels knows the importance of social media in making a venue stand out in a crowded market, and notes the prevalence of Facebook as a communication tool, as marketing manager Vanessa Bayfield attests.

“In line with the social media usage findings, Facebook continues to be our strongest social platform, maintaining a good fit with our demographic, with two thirds of our followers sitting in the 25-44 years age bracket, and an even split between males and females. We are focusing on building our Instagram before we invest in other social media platforms, although this audience skews a little younger.”

As for the average decrease in annual social media spend, Bayfields Hotels differs from the national statistics in its strategy.

“In the last couple of years there has been a shift in our annual marketing budget, largely moving away from traditional style marketing and towards inbound marketing spend. We are continuing to grow our social media and content-driven marketing investment,” said Bayfield.

She also notes that social media is not the be-all and end-all when it comes to communicating with your audience.

“Whilst our customers want to engage with us via social media, they still want to be reached through email marketing.

Social media presence is not enough, so we continue to test and analyse our strategy and results to ensure we are continually evolving and resonating with our audience.”

AUSTRALIAN HOTELIER AUGUST 2017 | 7

NEWS

D

FIVE MINUTES WITH… DAN LACAZE

an Lacaze has spent most of his career involved in award-winning advertising for the likes of Coca-Cola, the A-League and Sportsbet, and has made the move in-house with Solotel. He has been appointed group marketing director, and is part of the Executive team.

WHAT ABOUT SOLOTEL APPEALED TO YOU? I think the advertising world at its best produces entertainment. It entertains people and unfortunately most advertising doesn’t do that, it just annoys people. But at its best it’s very creative and can really capture people’s attentions. So I would like to think of that world I’ve been in as the entertainment world, and I think that what Solotel does, fundamentally, is entertain people too. We bring people together, create experiences for people that are largely entertainment-based – social, food, experience – and that’s why I saw the move as something that would really translate my skill set from one industry to another in quite a nice way.

DO YOU SEE ENTERTAINMENT AS DIFFERING FROM HOSPITALITY, OR DO THE TWO GO HAND IN HAND? Yes I think hospitality is entertainment, isn’t it? It’s a connection you have with your local bartender, it might be the service experience you have at a fine-dining restaurant, it might be the connection you have with the band that plays in your local every Friday night. I think all of that is part of the entertainment experience.

We have such a diverse portfolio of venues and for me that was the other thing that I was really interested in, this wonderful mix of iconic brands and experiences that sit in our portfolio that I think is pretty unique for the industry.

WHAT ARE YOUR FIRST IMPRESSIONS OF SOLOTEL? Really warm people, very authentic. The family culture is really strong. The Solomon family who have been in the game for generations, and will be for generations to come – there’s all these wonderful stories of people who have grown up with them. And Bruce and Matt’s history goes back a long way – back to the Paddington Inn. They have remained business partners and friends since, and that for me is quite rare to see that in an organisation the size of theirs.

8 | AUGUST 2017 AUSTRALIAN HOTELIER

AS THE COMPANY’S FIRST GROUP MARKETING DIRECTOR, WHAT DO YOU HOPE TO ACHIEVE? I’d like to really raise the profile of marketing within the industry but also within the organisation, and show how marketing can be a really powerful tool to help drive revenue growth and drive the health of our brands. I think we’ve got a bit of work to do but we’ve got a huge opportunity to get it right. The other thing I want do, there’s so much creativity and innovation happening in all our venues, and those stories aren’t being told. There’s wonderful things happening with our chefs, bartenders and experience managers that they’re doing day in and day out, and I just want more people to know about it. I think that for me would be success. Sharing all of these wonderful stories with larger groups of people.

YOU’LL BE RESPONSIBLE FOR ‘DIGITAL, CUSTOMER AND MARKETING CAPABILITY’ – CAN YOU CLARIFY THE CUSTOMER COMPONENT? It’s about always thinking customer-first – what is the experience we want those people to have in our venues? I guess that’s the lens I’ll bring to everything. And that’s very intrinsically linked to our digital assets and systems, and how we’re going to evolve those to be very customer-centric and really user-friendly, built for the customer. That’s how those three things comes together.

ARE YOU COMING AT THE ROLE WITH AN OVERALL SOLOTEL STRATEGY, OR WILL IT BE CUSTOMISED TO EACH VENUE? I wrestled with that question, as we have a very well-known and well regarded parent company master brand in the industry, but outside of the industry no one really knows who Solotel is.

Whereas a company like Merivale – and we’re seeing Rockpool starting to do it too – that group brand is in the consumer world much more. I think the great thing about the diversity of our venues and the experiences they provide is that they are very authentic to who their audience is, and I think the key thing we’ve got to do is stay true to how our customers connect with the venues that they visit regularly, and less so how they connect with the parent company.

Where the strategy for Solotel will go is that

it will play a much bigger role for our events business and it will play a much bigger role in terms of how we tell the story of our culture to staff and to people who are wanting to join us and work with us, and through our partners and industry bodies. I think that’s where the Solotel brand will play a really important role for us, certainly in the short term.

WHAT DO YOU SEE AS THE MOST EFFECTIVE FORMS OF MARKETING FOR A GROUP LIKE SOLOTEL? It depends. When you’re lucky enough to have someone like Matt Moran as a director and restaurateur, he can play a huge role in terms of how we connect with media, because people want to talk to him and he’s a lovely bloke. However I think there’s a temptation to resort to social media as the answer, and I think it’s part of the answer but it’s not the only way. How we communicate to our customers varies by channel. So for our signature dining restaurants, that’s a much more intimate one-to-one relationship with our customers, so loyalty, customer relationship management – they’re really important there. For some of our iconic venues like Opera Bar, there are international audiences we need to talk to, so the media channels we’ll work with to communicate with them will be very different to how we talk to the locals in Erskineville about our award-winning smoker and pub food at The Erko. So really what we want to do is think about the customer first and work back from there on the best way to get to them.

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AGE PREVIEW

BEGINNING OF A NEW AGE

THE AUSTRALASIAN GAMING EXPO IS BACK WITH ITS FIRST EXPO IN THE NEW INTERNATIONAL CONVENTION CENTRE IN SYDNEY.

T

his year the Australasian Gaming Expo (AGE) returns to Darling Harbour, making the new ICC Sydney its permanent home.

As the world’s third-largest gaming expo, the event continues to grow, and this year will be spread out over 19,000 square metres of floor space.

There will be 250 exhibitors – including 50 new exhibitors – covering all aspects of gaming and hospitality operations, and a trip for two to the Global Gaming Expo in Las Vegas is up for grabs on each day of the expo.

A new inclusion for AGE 2017 are free seminars that will run over two days of the expo, and features a panel of global gaming CEOs from the likes of Scientific Games, Konami, Aristocrat and IGT. Other panel sessions include domestic and international gaming research, key technology issues and cash management.

This year, visitors to the expo will also be able to take away customised ‘digital show bags’, filled with information. By tapping their entry badge at their preferred exhibitors’ stands, they can opt in for information from that company.

Of course, the main attraction of AGE are the new gaming and gaming-related products and services on display, so we asked a few key exhibitors what they’ll be showcasing at AGE 2017.

SG GAMING ggy

's Pi

SG

ing Gam

B

n' anki

On a roll, thanks to licensed game Monopoly Grand Hotel© from Hasbro and Locked & Loaded – the standalone version of the popular Lock It Link series

10 | AUGUST 2017 AUSTRALIAN HOTELIER

– SG Gaming has been enjoying success in the lead up to this year’s AGE. Drawing from the international brand library available at Scientific Games has proven to be a great way to supplement the homegrown titles that are developed at the Australian headquarters in Silverwater. In the early part of 2017 Iron Man™ was released with Monopoly Grand Hotel following in May. Senior vice president Adrian Halpenny explained: “What we’ve been striving to achieve is a good balance between the razzle-dazzle of universally known brands and good game mechanics that our local players expect. When you take an iconic brand like Iron Man or Monopoly that is part of popular culture there is an expectation that it will be exciting. I think we’ve nailed it with having good execution with good brands this year.”

The next brand to headline for SG Gaming will be the ever popular Pink Panther™ & ©. This is the third iteration for the company, having first launched the series in 2007 on the e-Star cabinet and later in 2010 on Equinox.

“Pink Panther has arguably been one of the most successful implementations of a licensed character in Australasian gaming. We have previously sold in excess of 5,000 new cabinets on the back of the world’s coolest pink cat and we are really delighted to be able to bring him back on Dualos for this year’s show. What better stage than the fabulous facilities of the International Convention Centre!”

Complementing licensed brand games, recent

CURVE YOUR

THINKING This year at AGE we invite you to “curve your thinking” around the possibilities of games, cabinets, services, technology solutions, and the future of the gaming industry. You can expect to see new hardware and technology, insight led venue management solutions and the industry’s most entertaining new content all on the one stand.

Immerse yourself in our diverse portfolio that illustrates both choice and flexibility for your venue including cross-cabinet compatible content, venue configurable platforms and a range of commercial options that are accommodating to your strategy. We look forward to further strengthening our relationships with you and gaining your valuable feedback on our portfolio.

See you on stand #100

LEADING NEW THOUGHT. INSPIRING INNOVATION. PARTNERING WITH YOU.

AGE PREVIEW

additions to the Locked & Loaded and Lock It Link series, Piggy Bankin’ and Huff N Puff, have certainly added some serious weight to SG’s titles. “These two product lines have been sensational in their own right over the past 18 months and will play an important part of our vertical screen rollout for WAVE along with some bespoke games that have been designed specifically for the big screen. I expect our Big Reel Feature games Rolling 777’s and Silk Moon will also be a strong line-up, both offering a fresh style of game play and frequent rewards. We are launching both titles for Dualos and V27 first.”

Adrian Halpenny concluded, “We are incredibly proud to showcase this line-up of new games at the Australasian Gaming Expo. Our commitment to delivering customers the world’s most innovative products and creating the best playing experiences will be clearly demonstrated across all of our product lines as we herald in a new era for the Australasian gaming industry.”

You can see SG Gaming at the Australasian Gaming Expo Stand 190.

games are sure to attract and engage players.

Packed with two progressive jackpots and a 'Lucky Stakes Super Spin' bonus, Lucky Stakes features a creative new twist on traditional free spins by using both screens to interact with the player and award credit prizes and jackpots.

Also exhibiting for the first time will be Konami’s exciting new title, Cash Galaxy. Launched with two new concepts, Lucky Spell and Dragon Flame, these games encompass a style of slot play that combines frequent bonus prizes, respins and multipliers for added excitement. Both game titles contain progressive jackpots and are denomination selectable, sending players on a fantasy adventure as they win prizes and progress through the bonus stages.

Teamed with Konami’s state-of-the-art gaming systems solutions and on-stand entertainment, Konami will bring an eye-opening experience to all visitors with their latest innovations – Fortune Cup, Beat Square and Frogger: Get Hoppin’, to name a few. Be sure to visit Konami’s entertainment area and the Konami stand at Booth 390.

Matthew Loon, Konami head of marketing for ANZ commented: “The stakes at Australasian Gaming Expo 2017 have been set high, and we look forward to sharing with you our vision and stellar product line-up of Australian and New Zealand releases from Konami Australia.”

KONAMI Konami Australia Pty Ltd welcomes AGE visitors to experience its latest range of core slot products and latest technologies that are guaranteed to complement your gaming floor and entertain your players.

Released to the market four months ago, Cash Hurricane has swept the market by storm with its high frequency bonus and jackpot triggers. The unique Cash Hurricane bonus feature is packed with entertainment and continues to grow in popularity and magnetise players with frequent bonus prizes, extra spins and mystery multipliers.

At this year’s AGE, Konami looks forward to debuting Lucky Stakes Royale and Lucky Stakes Carnivale. These two vibrant casino-themed

12 | AUGUST 2017 AUSTRALIAN HOTELIER

ARISTOCRAT

t's Helix

Aristocra

et

XT cabin

The team at Aristocrat is passionate about fostering a culture of innovation to create the world’s greatest gaming experience, every day. The industry is evolving with rapid technological advancement and player expectations; relying on thought-leaders to drive innovation and industry sustainability.

This year at AGE, Aristocrat invites you to ‘curve your thinking' around the possibilities of

AGE PREVIEW

Cummins Allison's cash handling equipment games, cabinets, technology, and the future of the gaming industry.

Immerse yourself in its diverse portfolio that illustrates both choice and flexibility for your venue, including cross-cabinet compatible content, venue configurable platforms and a range of commercial options that are accommodating to your strategy.

Challenge the way you think about content with Aristocrat’s extensive library that offers more choice, more flexibility and more to experience.

Its portfolio encompasses a holistic multi-cabinet strategy, facilitating cross-compatible content as well as targeted configurability for venues.

The hold ‘n’ spin category has had exponential growth over the past few years so you can expect to see a strong presence from top performers, Lightning Link™ and Dragon Link™. Check out the latest Dragon Link iterations, Spring Festival™ and Peacock Princess™, on the stand. Curve your thinking around scalable bonus prizes with Welcome to Fantastic Jackpots™, offering a differentiated experience that features 11 unique bonus prizes that scale to denomination. Mighty Coins™, launching in two standalone progressive titles, will be the newest addition within the hold ‘n’ spin segment.

Aristocrat is committed to continuously evolving its hardware and platform solutions and the team is very excited to unveil the brand-new Helix XT™ cabinet at the show. The Helix XT boasts a seamless portrait gaming experience with a curved, 4K HD screen resolution and exciting game driven LCD topper capability. Player’s Choice™ Opal Edition will make its debut with seven different pack configurations available across Helix™, Helix+™, Arc™ and Helix XT™. Players will love the variety and wide range of Helix XT support titles that will be launching this year and beyond.

Aristocrat prides itself on creating end-to-end gaming solutions and is excited for visitors to curve their thinking towards its systems portfolio, as it introduces a robust new range of venue management solutions.

Aristocrat’s objective is to provide you with the best tools and analytics to manage your business, and to continuously improve its product and service offering over time.

Join Aristocrat in curving your thinking at AGE this year as the team leads new thought, inspires innovation and partners with you. Aristocrat looks forward to strengthening relationships with its customers even further and gaining valuable feedback on its portfolio at Booth 100.

14 | AUGUST 2017 AUSTRALIAN HOTELIER

CUMMINS ALLISON Cummins Allison, an innovator and provider of note, cheque, coin and ticket handling solutions, is exhibiting at AGE at booth 378, from 15-17 August, in Sydney. The display will include: • JetScan iFX i438 multi-pocket sorter. The uniquely configurable and compact device offers gaming ticket bar code recognition for both 16- and 18-digit ticket applications. Gaming venues can realise substantial time savings by processing mixed tickets and notes at 1000 documents per minute in one pass, while reading and imaging tickets. Model i438 can be configured to have three, five, seven, nine or up to 17 pockets and can be built in a horizontal or vertical configuration, allowing full control of the footprint.

• JetScan iFX i138 and JetScan iFX i238 scanners. Easily handle tickets and next generation banknotes on one desktop device to improve efficiency and productivity. Process mixed tickets and notes at 1200 documents per minute in one pass, while reading and imaging tickets.

Select one or two sorting pockets to best fit work flow.

• Image management software. Use the solution to centralise image archive management and eliminate many costs associated with paper ticket storage and labour to search through boxed records. Find, correct, print and purge images and data with ease.

• JetScan 150 currency scanner. Implement non-stop processing in cash counting operations with the 1.5 pocket scanner to get the job done faster. Processed notes, including next generation banknotes, are stacked in a full pocket, while questionable or unreadable notes are sent to a reject pocket without stopping the counter.

EBET eBET is enhancing its value creation model to improve customer service.

Peter Walford, general manager, discusses the commitment.

“Since our acquisition by Tabcorp in late 2016, there has been a significant focus to invest in new initiatives to improve our customer service offering and enhance our overall value creation model. To identify areas of opportunity, the team conducted a deep dive into what really was important to our customers. Our research highlighted that more resources and tools needed to be developed.

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AGE PREVIEW

eBET will be showcasing its digital solutions “Off the back of these findings, the team at eBET has introduced new initiatives to improve communication and deliver commitment through product innovation, marketing, training, support and service.

“We have launched a qualitative approach in relation to focus groups throughout NSW, focusing on topics around product enhancements and the future path of our portfolio as a long-term strategy. We attached a training component with topics based on feedback received directly and FAQs generated from our call support centre. This year, we have conducted three focus groups, with that amount to triple for FY18.

Walford continued: “We have embarked on a ‘Partnering for Success’ event series to drive engagement. This initiative educates our customers around products to market, our product roadmap and tools to assist with gaming promotions. To date, we have conducted five of these series, targeted at various segments across NSW. “The digital environment revolution continues to be at the forefront for every industry and our marketing tools for venues have been keeping pace. For our customer facing solutions, the team has created tools to improve interaction between venue and patron that can be customised to match your venue’s brand. Another digital tool planned for release later this year, is our ‘Customer World’ platform. This will be an educational hub, populated by training resources, support and service features, marketing tools and product components. Internal and external stakeholder focus groups were used to help develop this solution.

“As eBET is continuously evolving, our commitment first and foremost is to our customers and I am pleased to say the team has put in place additional steps to accelerate this. It’s all about the future!

“This year at the Australian Gaming Expo, we will launch several new products - from a surprise and delight feature through to a new KIOSK offering and a digital solution. It’s all about the future and the eBET product journey, both in the short and long term.

“Come visit the team at stand 290 - I look forward to seeing you there.”

16 | AUGUST 2017 AUSTRALIAN HOTELIER

VISITOR INFO Australasian Gaming Expo 2017 When: 15-17 August, 2017 Where: ICC Sydney, Darling Harbour Operating hours: Tuesday and Wednesday. 10am-5pm; Thursday, 10am-3pm.

Registration and information: www.austgamingexpo.com

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INSURANCE

Got you

covered IS YOUR VENUE INSURED FOR ANY RAINY DAY SCENARIO?

W

ith so much potential liability surrounding pub operations, it’s good to run through an insurance checklist once a year to make sure you’re covered for any possibility.

There are so many things that a pub needs to be covered for, starting with the foundations of insurance for the actual property itself and a general liability cover in case a patron were to get injured or harmed in the venue. Workers’ compensation is also a must, in the event that a staff member was to be involved in an accident on site.

With these basic insurance foundations covered, you can then get as detailed as you like, broadening your policies to cover things like loss of trade if your business has to shut down for a certain amount of time, deterioration of stock, and coverage for the venue’s contents.

According to AAMI, one of Australia’s largest general insurance providers, when looking at claims made by hospitality businesses between January 2011 and August 2015, the top claims were as follows: 1. Machinery breakdown: Equipment, particularly kitchen, bar and cellar equipment, can be quite expensive, and having things like combi ovens, fridges and cool rooms break down can be an expensive malfunction for your trade. Ensuring that your big-ticket items are covered for breakdown is essential.

2. Fire: Big or small, fire is nothing but destructive. Kitchen mishaps and any other

18 | AUGUST 2017 AUSTRALIAN HOTELIER

“WE’RE VERY PROUD THAT INTRUST SUPER’S INSURANCE PROTECTS ALL WORKERS, INCLUDING CASUAL EMPLOYEES.” BRENDAN O’FARRELL, CEO incendiary events continue to be a bane for hotels.

3. Glass and sign damage: Just like in cars and residential properties, repairing and replacing broken window glass is an occurrence that many venues have to deal with. Damage to venue signage is also another issue for hospitality businesses. According to AAMI, the average claim value for these occurrences is $1,494.

INSURANCE IN SUPER A frequently overlooked area of insurance is income protection. Income protection offers financial protection if an illness or injury prevents someone from working. A simple way to organise income protection is through superannuation. Premiums are taken straight from the superannuation account, rather than the day-to-day family budget.

Premiums and cover levels vary from fund to fund, so it’s important to make sure the insurance policy provided with super is competitive.

For Intrust Super CEO, Brendan O’Farrell, providing affordable protection to all members is a high priority.

“We’re very proud that Intrust Super’s insurance protects all workers, including casual employees,” he says.

Many workers in the hospitality industry are casual employees who don’t have access to sick leave. Income protection is important for these workers, who often live on their income from week to week. Income protection allows workers to receive some income, when they take time off work to recover from an illness or injury.

Intrust Super’s income protection* can replace up to 90 per cent of an eligible member’s income, so members will have less to worry about if illness or injury prevents them from working. An additional 10 per cent of the member’s benefit is paid into their super accounts, so their retirement savings aren’t impacted. As a loyalty bonus, their benefit payment start date could also be backdated by up to 21 days, if they have held continuous cover for more than two years and not made a claim.

Eligible members can also be covered up to $300,000 with Intrust Super’s life and disability insurance. Combined, Intrust Super’s insurance offering has been awarded Money magazine’s ‘Best Value Insurance in Super’ five years in a row.

“Providing high levels of cover at a competitive price is just one way Intrust Super supports our members as best we can,” O’Farrell says. *Unless otherwise stated, all product features and benefits are in reference to the Core Super | MySuper product.

CIDER

A perfect match

WINE AND FOOD PAIRING IS STANDARD PROCEDURE, BEER MATCHES ARE BECOMING MORE COMMON, BUT THE NEXT FRONTIER? CIDER AND FOOD MATCHING.

F

ood and alcoholic beverages have always gone well together, and in the land of pairing, wine and beer reign supreme. But some savvy operators are now starting to pair cider with food, as cider grows more popular on-premise.

While not too common in Australia, cider and food pairing has been happening in one part of the world for a long time.

“Cider has a long history, and in particular in the Basque region of Spain, where food and cider matching is enriched in the culture,” says Nyall Condon, cider maker for Flying Brick Cider Co. Based just outside of Geelong in Victoria, Flying Brick Cider Co, has been growing, with its three main ciders – Original, Pear and Draught – now being distributed across the country. Flying Brick also has a Cider House on the premises which serves the three staples as well as boutique batches with a wide variety of dishes.

In Sydney, The Cidery Bar & Kitchen, a collaboration between Sydney Brewery and Rydges World Square, has based its whole premise on food and cider matching.

“One of the primary aims of launching The Cidery was to elevate cider as a more serious and complex beverage that works well with particular food styles, and our chefs have done a great job in putting together a menu that really complements the different styles of ciders we serve,” states manager Nikolas Artemis.

Of course, the problem lies in getting people to understand that cider and food can be matched. To get people used to the idea, education and suggestions from front-of-house staff is required.

“Historically our patrons have been a bit apprehensive when it comes to ordering a specific cider to match a particular dish, as they’re just not used to it and don’t know what to expect,” says Artemis.

“But once we give them a bit of an explanation or recommendation they begin to get the concept – which explains our many repeat customers.”

Condon agrees, stating that patrons are wiling to give something a go when they’re guided in the right direction.

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“ONCE WE GIVE THEM A BIT OF AN EXPLANATION OR RECOMMENDATION THEY BEGIN TO GET THE CONCEPT – WHICH EXPLAINS OUR MANY REPEAT CUSTOMERS.” NIKOLAS ARTEMIS, THE CIDERY BAR & KITCHEN. “It’s important to be able to offer some suggestions to newcomers to the cider space looking to engage more,” offers Condon.

PAIRING PHILOSOPHY Just like any other food and alcohol pairing, food and cider matches can be made from different philosophies. Styles can compare and contrast the weight of the beverages and dishes, or they can be paired based on flavour notes.

The first thing to remember, Condon suggests, is that pairing food and cider can work from a very broad base.

“Cider for many reasons is a better choice for food pairing, as it is lower in alcohol than wine, therefore lending itself to more samples across more dishes.”

Artemis reasons that the same philosophies from wine pairing can be used for cider pairing.

“Like wine, cider is a fruit-based drink which can be sweet, dry, still or sparkling. That allows us to use a similar approach as some wine and food pairings. For instance, some of our seafood items go very well with a cider that has grassy, tropical fruit aromas, reminiscent of sauvignon blanc. The most common pairing, and one I consider most useful, is to match similar flavours. For example, by pairing a cider with fruity, berry flavours and a summer salad full of strawberries, the food will help amplify the cider’s flavour profile while the drink helps to highlight the salad’s star ingredient.”

At Hotel Steyne on Sydney’s Northern Beaches, the sprawling venue

CIDER includes Moonshine, a bar dedicated to both rum and cider. Amelia Plewes from Hotel Steyne suggests that a contrast in the weight between a dish and a cider can also help balance a meal.

“We use cider to lighten a heavy meal such as a fatty piece of pork – it can be seen as a white wine subsitute in food pairing.”

For Rekorderlig, pairing the company’s cider with food is part of its culture. The Swedes welcome winter with open arms – it’s the season for slowing down, getting together with friends after a busy summer and appreciating the good things in life.

Over the years, Rekorderlig has held many winter feasts pairing its ciders with winter dishes, as well as integrating the cider into the dish itself. In 2016, Rekorderlig introduced Fika to its fans and held masterclasses to teach consumers how to use cider in cooking. It also provided pubs and bars with a Fika winter recipe booklet, which included serve and cocktail ideas as well as food inspiration.

FOOD FOR THOUGHT So what are some great cider and dish pairings? The most obvious is pork – a meat that is often served with apple sauce or baked apples, due to the tartness of the fruit cutting through the fatty, rich quality of the meat.

Another easy match is with apple-based desserts.

Less obvious pairings include with seafood and gamey meats, such as rabbit or duck. Condon also suggests that cheese is an excellent snack with cider, and Artemis agrees.

“Camembert and Camembert-style cheeses on our menu offer outstanding pairings with our ciders, along with Cheddar and other English territorial cheeses such as Cheshire and Caerphilly. Semi-hard cheeses like Gruyère, Beaufort and Appenzeller are also very good matches.”

Cider can also be used as an ingredient in a dish, making a glass of cider an immediate match.

“We do use cider to cook our pulled pork in. We smoke and braise the pork and it is then pulled to make our pulled pork hot dogs,” says Plewes of Moonshine’s menu.

Cider is also used to braise rabbit and scallops in two other dishes at Hotel Steyne – the rabbit rillettes and scallops in beurre blanc.

What’s clear is that cider and food pairing is broad and can work with so many different dishes on any pub menu. Educate staff on some great pairings on your menu, and they can in turn educate your patrons – opening up a whole new realm of F&B possibilities for any venue.

Flying Brick Cider Co ciders

“CIDER FOR MANY REASONS IS A BETTER CHOICE FOR FOOD PAIRING, AS IT IS LOWER IN ALCOHOL THAN WINE, THEREFORE LENDING ITSELF TO MORE SAMPLES ACROSS MORE DISHES.” NYALL CONDON, FLYING BRICK CIDER CO.

SENSATIONAL COMBINATIONS Here are some fantastic pairings that you might like to try in your venue: • Flying Brick Original Cider with fries and aioli (tip: want to add an extra kick? Make it wasabi aioli.

• Flying Brick Draught Cider with duck empanadas or pork belly dishes.

• Rekorderlig Hard Äpple Cider 6.5% with barbecued meats.

• Rekorderlig Mango-Raspberry Cider with Salmon Gravlax and smashed avocado on rye crispbread.

• The Cidery’s Agave & Ginger Cider with a beef burger.

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Salmon Gravlax matched with Rekorderlig’s Mango-Raspberry Cider

BEAUTIFULLY SWEDISH - PERFECTLY SERVED

CHILLED

/RekorderligCider_Aus

ICE

POUR

R EKOR D ER L IG.COM

GARNISH

/Rekorderlig

FOR MORE INFORMATION CONTACT YOUR CC A REPRESENTATIVE OR C ALL 132653

PROPERTY AND INVESTMENT

Dove & Olive on the Sydney city-fringe sold for $11.85m

Mid-year market report card AFTER AN ACTIVE EIGHTEEN MONTHS FOR THE PUB MARKET, SOME OF THE NATIONAL PUB REAL ESTATE AGENCIES DISCUSS WHAT THEY THINK IS TO COME.

S

ince the beginning of 2016 pub transactions have set a breathtaking pace, in scope and quantity. Some big prices have been paid, as landmark pubs that are generally deemed too good to sell have been placed on the market. Portfolios have been broken up and others have been consolidated in a short amount of time. So can this intensity be sustained? Are we in for a cool-down of the market or is the new norm?

HOW WOULD YOU DESCRIBE THE STATE OF THE PUB MARKET RIGHT NOW? JLL Hotels & Hospitality: The pub market is relatively polarised nationally as a result of the weight of capital towards eastern seaboard cities and dramatically different trading trajectories between the states and regional locations therein. Fundamentally you have strong demand, and hence pricing, in the fastest growing residential and commercial centres of Sydney and Melbourne, momentum gathering for a similar slightly lagged outlook in Brisbane and selectively for the undersupplied but trade subdued cities of Adelaide, Perth and Darwin. Regional investment trends are characterised by demand for ‘drive-to’ coastal lifestyle-proximate opportunities or higher-yielding regional commoditydriven business locations with differing risk profiles.

Knight Frank: Overall we feel that the market is in excellent shape, despite rumoured interest rate rises on the horizon. Well operated metropolitan pubs are still experiencing growth in gaming, and where possible capitalising on the continued steady sale of PMEs in New South Wales. Food continues to be a key driver for patronage into venues, however without smart management of this high-cost revenue stream, publicans can see the value of their assets adversely affected.

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Savills Australia: The pub market is broadly considered to be in a bullish cycle. A number of capital cities are in the midst of being in an extremely buoyant market while other cities and regions continue to improve at varying stages from a low base. Institutional investment has aggressively re-entered the sector and for the most part has defined the landscape over the past 12-18 months via a number of notable mergers and acquisitions.

At the very least, institutional investment both directly and indirectly will continue to drive the pub market in most regions for the medium term.

Ray White: The national hotel market remains very firm, with investor interest continuing to outweigh available stock. The acquisition by Moelis of NSW gaming group Redcape in July highlights the level of confidence by which sophisticated investors view the hotel landscape.

DO YOU THINK THE MARKET IS STARTING TO COOL DOWN? JLL: We have just experienced 18 months of robust hotel asset demand unseen for over a decade with a continued buoyant expectation for the key centres, while savvy opportunists have commenced price-driven mandates for more speculative counter-cyclical regional acquisitions. The market is arguably not quite as deep as the ‘white line’ buyer fever of Q3/Q4 2016, but limited supply ensures particular markets are unlikely to see much ease on pricing. Fundamental catchment economics, high legislative barriers to entry and record low costs of debt are the primary drivers of this as are the continued emergence of new sources of capital to the asset class.

S: At this point in time there is no indication that the pub market is cooling down. Capital cities with buoyant markets continue to maintain value, tightly held cities remain in demand and coastal towns/regions are representing value and are therefore being strategically pursued.

RW: Absolutely not. In the past five months alone we have sold Sydney hotels for $60m, $40m, $30m, $24m and $22m respectively – many transactions of which are records for their applicable LGAs.

PROPERTY AND INVESTMENT WHERE DO YOU CURRENTLY SEE POTENTIAL FOR VENDORS AND BUYERS? KF: Any LGA experiencing population growth and infrastructure improvement will be hot property. The 2016 census data will provide vendors with excellent information regarding the changing nature of their community. We believe that the Central Coast and South Western Sydney suburbs will be an ongoing focus for buyers in New South Wales.

JLL: The recent announcement of an extension to gaming licences in Victoria to 2042, even in such a tightly held market, will clear the path for further investment focus in Melbourne and key Victorian regional centres. Country centres with a more diverse economic base in NSW present excellent operating opportunities and subsequent market-leading return on equity potential, and the south-east Queensland outlook remains very strong with a combination of substantial infrastructure spending, casino developments, the Commonwealth Games and further urbanisation set to deliver tangible medium-term trade growth.

S: Coastal regional centres are representing great value, particularly when comparing yields to their metropolitan counterparts. To mention a few regions, I would include the following: North Queensland (Mackay, Townsville and Cairns); mid north-coast NSW and north coast NSW.

Venues in regional centres are gaining popularity as smaller operators are priced out of metro areas

WHAT ARE THE BUYERS’ TRENDS YOU’RE SEEING IN THE MARKET RIGHT NOW? S: Current market trends include larger groups now pursuing and acquiring leasehold venues; Top 50 gaming venues targeted; new entrants in the market; and regional towns now considered a viable option due to yield disparity compared to the capital cities. Buyers are pursuing ‘value for money’ in the form of operational upside, fringe city assets where yields have not fully compressed and pubs located in regions that are up-trending.

KF: It really depends on the style of operator. The introduction of the Drink ‘n’ Dine/Dixon Hospitality groups into the market saw heavy interest spark in the F&B leasehold assets, however the traditional freehold publican, inclusive of wagering and strong gaming or the opportunity to improve both, still holds the vast majority of NSW interest.

JLL: One of the most recent trends of significance is the emergence of Marlborough Hotel was sold to Solotel as part of the APF portfolio divestment

Coastal pubs such as Ivory Tavern in Tweed Heads are proving popular syndicated hotel acquisition whereby unsophisticated, non-traditional sources of capital for the asset class are entering the market under the guidance of experienced operators in new JV-style arrangements with reward-based structures. We are also witnessing the returned high-risk/ high-reward appetite of F&B business aggregators and, for the first time in nearly 20 years, a uniform highly selective, if not limited, depth in business demand from retail-driven liquor strategists.

LEASEHOLDS VS FREEHOLDS: HOW ARE SUPPLY AND DEMAND STACKING UP? RW: With over 50 freehold hotels sold in the past 24 months, we are now seeing the natural focus shift towards leasehold opportunities. The profile of the freehold and leasehold buyer is not always mutually exclusive, with many established freehold owners seeking the addition of a leasehold asset so as to materially improve the overall group ROE. KF: There is still plenty of demand for good freehold assets, but the available stock is starting to decline, especially in metro LGAs, so the bigger operators are looking to the major regional centres for more opportunity. The demand for leasehold assets is reasonably heathy, however stock is limited. The value of EGMs, if part of the sale, coupled with realistic rent obligations and favourable renewal options will always attract quality leasehold interest.

JLL: Demand for leaseholds commonly percolates from yield compression and prohibitive pricing for freehold going concern assets, mortgagee appetite for business funding and the availability of opportunities. As a result demand for leaseholds continues to build with limited supply. Not to be confused is demand for the emergent ‘freehold investment hotel asset class’ (subject to in-situ leases), which continues relatively unabated irrespective of whether tenure covenants are private, corporate or publically listed.

AUSTRALIAN HOTELIER AUGUST 2017 | 25

DESIGN & BUILD

The ground floor pub

JAKE SMYTH AND KENNY GRAHAM’S IRREVERENT AND ASSURED STYLE IS A PERFECT MATCH FOR A SYDNEY LIVE MUSIC INSTITUTION.

I

t’s hard to believe that the first time the landlord of The Unicorn offered Jake Smyth and Kenny Graham the leasehold of The Lansdowne – the legendary city-fringe Sydney pub that had sat empty since mid-2015 – they politely declined.

2017 was meant to be the year of consolidation for the pair, perfecting the offerings at Mary’s, their famed burger joint in Newtown with an offshoot in the CBD; and at The Unicorn, their award-winning pub in Paddington. If anything, they were thinking about opening up another Marys, so another pub would just interrupt their plans.

But they were convinced to just come and have a look at The Lansdowne – no pressure.

Within five minutes of walking around the venue, they were figuring out exactly what they would do with the place. One thing was clear – they were going to return the venue to its former glory, and bring back the aspects that had made it so beloved in Sydney in the first place.

“We’re not fans of the word ‘concept’.

Whatever the integrity or the history of the venue is, we'll breathe life back into whatever

Jake Smyth (left) and Kenny Graham

26 | AUGUST 2017 AUSTRALIAN HOTELIER

it was. The brief for this place was live music, a stupid pub and a shithole. We wanted to make sure all of those things existed once we reopened,” says Graham.

In true rock and roll fashion, the pair are recounting the beginnings of their involvement with the pub while hungover, after having been on an all-night bender with world-renowned chef Marco Pierre White. But like true professionals, they soldier on.

Every decision they made for The Lansdowne was informed by returning Sydney’s youth The Lansdowne’s “holy trinity”: cheap food, late-night hours and live music. And Smyth said they had the full support of their landlords.

“We made a lot of choices here that are not easy for a property developer. No poker machines, so you’re losing resale value on the building straight up. Turning the first level into a live music room, rather than having a pub downstairs and hotel rooms upstairs. We’ve got backpackers above this, but not doing it out here [on the first level] is a risky business.”

“The whole of Sydney is lucky that they have

Ephemera decorates the pub walls

engaged with the project the way they have. They asked us to come on board and we immediately laid down a whole bunch of provisos, and fair play to them, they just said ‘Ok, we’ll listen to the people who care’. They’re fucking legends.”

CREATIVE INTEGRITY It was important for Smyth and Graham that the pub have its own authentic identity, and didn’t replicate what they had achieved at The Unicorn or elsewhere, citing a habit they had noticed by other operators – not just in hotels – to land on a unique and successful business, and then decide to replicate it elsewhere. For the pair, this sort of repetition dilutes the original success, until it is a trite concept – something they always try to avoid.

“I think the reason why the Unicorn and the Lansdowne stand out is because we’re not playing games by other people’s rules, we’re just doing what we think is right for here. We’re not trying to be the Unicorn again, and we’re not trying to do Mary’s again, this is the Lansdowne,” opines Smyth.

So what exactly is the latest iteration of the pub? It’s a brash and bold ode to Sydney’s rockand-roll days, before lockouts and regulation upon regulation stifled good old fun. It is both something new and fresh, and yet very much reminiscent of the venue’s hey-day.

And the boys have pulled off this fun venue with so many little things to discover, so many clashing details that look thrown together but are carefully cultivated, without the help of an interior designer.

“We’re basically the Lennon and McCartney of shitty pubs,” states Smyth.

“Designers always try and put their stamp on it, and we don’t really need it. I feel like an interior designer will look at our stuff and say no, no, no,” says Graham.

The pair say that together they work through a particular look for a venue by going through and rejecting many different options before hitting on exactly what they want. And where a designer will walk away once the job is complete, their passion for a how a venue looks and feels can’t be replaced.

“I think people can tell when they walk in the venue that there’s someone that’s also pouring them beers in here that’s invested in it past the opening weekend. Most designers are like ‘Well I’ve done my thing’ and then they walk away. The Lansdowne story isn’t finished yet, as far as the design is concerned. The punters will help design the rest of it,” declares Smyth.

KEEP ‘EM SEPARATED When tackling The Lansdowne, the biggest decision the pair made was to separate the pub offering and the live music offerings to the ground and first floors respectively. The thinking behind this was to ensure that people who wanted to just enjoy the pub offering without having to listen to a musical act they didn’t like, would still be able to frequent the hotel when a gig was on. Graham and Smyth suggested that this was important as consumer behaviour becomes increasingly picky.

“People are so specific in what they want, and people no longer go out and think there’s a friendly environment and just like melt into it. Now it’s like ‘I don’t want to listen to music, I don’t want to have this, I don’t want to have that’. It’s so specific now. So to have a pub downstairs that people can walk into five nights a week with live music playing, you’re just immediately discounting 70-80 per cent of the people that might come in here,” explains Graham.

Smyth adds that the decision was informed by their experience with their other venues: “The reality here is it’s the best of both worlds where we can have uninterrupted fun pub where we’ve got a light-up dancefloor and we can put a DJ on and everyone’s having a good time, or you can come and see The Meanies because they’re upstairs. You get the choice. You don’t have to be relegated to ‘I really love the Lansdowne, but there’s a band I hate on.’”

“We have this little joke between us where people are like ‘Best food, best atmosphere, best service, played a song I didn’t like – one star.’ And that happens across all of our venues.

But here we got to protect live music and open a local pub too, and that’s fucking amazing.”

PIZZA AND PARTY The look of The Lansdowne has been defined as ‘lo-fi’ by the boys themselves, with the only major renovations made to rejig the location of offerings. Not only was the live music area moved to the first floor, but the kitchen – previously located on the first floor, was moved to the ground floor behind the bar.

But everything about the new look screams party pub, or as Smyth and Graham have dubbed it “pizza and party”.

Both of the ground floor and first floor bathrooms were also renovated, with the transformation of the first floor bathroom being the main highlight for the boys. In a “strong move” the boys have used the most vivid pink terrazzo for the cubicles they could find, along with pink tiles on the walls with black accents.

With stories of the Lansdowne of old always being punctuated by mention of the toilets, it’s only right that the boys upped their game.

In the public bar area, the majority of the original structure was kept in order to honour the history of the venue. Graffiti on columns, brick walls and the bar front were kept intact, as was the yellow glass above the bar. “One big sweep of the fire hose” cleaned out the space.

The walls of the public bar were painted a mustard yellow, with Graham suggesting that “the inspiration was a pub where people smoked cigarettes for 30 year, that’s what the walls would look like.”

The look is pulled together with dark timber

The ground floor smoking area

AUSTRALIAN HOTELIER AUGUST 2017 | 27

DESIGN & BUILD tables and chairs, Afghan rugs, a pool table and orange vinyl and corduroy seating at the bar, straight from the 70s.

The details of the venue scream that it’s a fun and not-so-serious space, with magazine cut-outs and doodling on walls and columns, a tyre-encased dartboard, and pool table rules that include “No two-shot rule – this ain’t bloody Queensland” and “No sex on table.”

Artwork from Sydney-based artist Jess Cochrane is scattered throughout the space, and photography of musicians can also be seen in different spots.

“For us it’s all about the entertainment, what’s going on, how good is the food – we need that to bring people in,” states Graham.

The outdoor areas were the other major space of construction, with the downstairs smoking area transformed with a royal blue velvet banquette, stripper pole, vintage Playboy covers collage, and changing neon lights. The upstairs courtyard was transformed with timberslatted amphitheatre style seating, with multi-coloured neon lights shining at night through the slatting.

While a lot of the interiors of the venue were kept intact, the boys decided they wanted to have some fun with the outdoor area, and spruce it up for their mainly younger demographic.

“We decided let’s give fucking ratbags a nice place to be. Why does everything that young kids get to enjoy be rag-tag, thrown together and shit? That’s why downstairs is the best fucking smoking room in the country. It’s beautiful, it’s comfortable, it’s nice. Why not?”

After only a month of trading, the venue already is bustling – both for live music and on the pub floor. Smyth and Graham have been floored by the community support, and will continue to hone the venue offering with patron support – and they know one thing for sure.

“It’s only going to get weirder.”

Artist Jess Cochrane worked on several walls in the pub

The main bar

JAMMED SESSIONS With such a revered reputation as a live music icon of the 90s and early 2000s, the boys wanted to make sure they did the venue justice in its live music offering.

They have been working with the Music & Booze Company, run by brothers Dan and Matt Rule (ex-owners of Annandale Hotel) in curating a line-up of varied acts that brings in all types of music lovers.

“It’s really great. Bands like The Preatures bring the younger crowd, but then You Am I brought the older 40-50 crowd. We’ve had The Meanies play.

Tonight we’ve got Ben Ottewell from Gomez playing, but with a country and western kind of vibe, so its crazy,” stated Graham.

Smyth agrees, saying that they don’t want to pigeonhole the venue with one particular style of music.

“If you were to write a week’s line-up, you couldn’t get really much further apart unless you put Norwegian death metal in the middle, and I’m sure we’ll have that playing in the next couple of weeks. From country and western, to brand new indie pop to 1990s Sydney rock and roll heroes in a week – it’s amazing. That’s the thing about the venue, it’s informed by who’s playing so it changes all the time.”

28 | AUGUST 2017 AUSTRALIAN HOTELIER

CALENDAR

SPORTS FIXTURES CHECK OUT THESE HIGHLIGHTS FOR THE MONTH OF AUGUST – THEY’RE SURE TO BRING IN A CROWD TO YOUR VENUE!

DARTS

UNION

Hit the bullseye this month as the world’s best darts players head to Australia and New Zealand. The action gets underway at the start of the month with the Auckland Masters, ahead of the Melbourne Masters the following weekend. The trio of tournaments ends with the Perth Masters.

When: Auckland: 11-13 August, from 5pm. Melbourne: 18-20 August, from 7pm. Perth: 25-27 August, from 9pm.

Channel: Fox Sports 1 (Auckland and Perth) and Fox Sports 4 (Melbourne).

Games one and two of the Bledisloe Cup will be held in August, and Union fans will be barracking for the Wallabies to finally wrestle the trans-Tasman trophy back from All Black hands.

When: Game 1: Saturday 19 August, 7:30pm; Game 2: Saturday 26 August, 5:30pm.

Channels: Fox Sports 1 and Channel 10.

BOXING

FOOTBALL

In what is a match-up of not only skill but ego, five-division boxing champion, Floyd Mayweather, and two-division UFC champion Conor McGregor will go fist-to-fist in a boxing bout. This match is shaping up to be one of the sporting events of the decade.

When: Sunday August 27, 11am.

Channel: Main event.

A win for the Socceroos against foes Japan is almost critical this month, with victory securing a spot at the FIFA World Cup 2018. A draw or loss will make next month’s game a must-win to have any hope of qualifying.

When: Thursday 31 August, 7:30pm.

Channel: Fox Sports 4 and Channel 9GO.

NEXT MONTH

Fans of both Aussie footy codes will be in absolute heaven in September, with the Finals Series of both AFL and NRL kicking off. The top eight in each code will begin the knockout rounds in pursuit of booking a place in the Grand Finals in October.

When: AFL: Starts Thursday 7 September. NRL: Starts Friday 8 September.

Channel: AFL: Fox Footy and Channel 7. NRL: Fox League and Channel 9. *All times are AEST

30 | AUGUST 2017 AUSTRALIAN HOTELIER