Australian Hotelier August 2023

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

SPECIAL FEATURES

12 Brand Talks: Samsung Pro Display helps venues create exceptional customer experiences.

14 Spirits and Cocktails: Cocktails are more popular than ever with younger patrons, who want a more luxe beverage offer.

22 In-venue entertainment: It’s not just live music that can create a sense of fun within a pub.

28 Spring Racing: CLG has activated these key calendar dates with events that make patrons feel special – at a reasonable price point.

REGULARS

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

30 Design & Build: One of Melbourne’s oldest pubs has undergone an awardwinning eco-friendly renovation

34 Tales from the Top: Long-serving team member Margaret Riggs is honoured at the Wintersun Hotel.

Editor’s Note

AMID ALL of the multiple considerations and challenges that come with operating a pub, sometimes it can be easy to forget one of the fundamental truths that govern why we love them: pubs are fun! Pubs are raucous places of good cheer where we gather casually over a good feed and a few drinks to socialise and unwind, to make a punt, to watch a game, to let the kids play, and to have a chat.

More than ever this sense of fun is prevalent in the mind of the consumer, who is being highly selective in where they go to have a good time – so getting those ‘fun’ elements right is absolutely crucial. You’ve got to have the right soundtrack playing, the right events going on, and a cheerful

front-of-house team to all help create the right atmosphere.

With fun in mind, we’ve got a piece for you on the part cocktails can play in making a drinking session a bit more premium (p 14), as well as the various entertainment offers you can include, like comedy shows and arcade games (p 22). It’s also not too far away from the Spring Racing Carnival, which can always make for a fun day at the pub.

More on that on page 28.

Cheers!

Vanessa Cavasinni, Editor

E: vcavasinni@intermedia.com.au

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In

the news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

MINNS GOVERNMENT ANNOUNCES NSW GAMING PANEL

BY GRANT JONES

The NSW Government has appointed former NSW Office of Liquor, Gaming and Racing Commissioner Michael Foggo to chair the panel that will oversee the cashless gaming trial and recommend an implementation roadmap for gaming reforms in NSW.

Premier Chris Minns said: “The panel has a big job to do but we have the balance right to ensure we have an evidence-based roadmap for future gaming reforms.”

The new panel will consist of 16 members, with three independent Executive Committee members with extensive experience in government-led inquiries and committees – including Foggo, former Labor Senator Ursula Stephens and former MLC and Deputy Leader of the NSW Nationals, Niall Blair. Representing the state’s pubs on the panel will be AHA NSW CEO John Whelan.

“The AHA NSW and our 2000 member hotels will be represented on this important panel by CEO John Whelan. We look forward to working constructively with the other panel members,” an AHA NSW spokesperson said.

The panel will also include a ClubsNSW representative, as well as two other industry reps, four harm minimisation representatives, two academics with relevant expertise, one Cyber Security NSW representative, one NSW Police representative and one United Workers Union representative.

NSW Minister for Gaming & Racing David Harris said: “We have taken the time to get the right people around the table to ensure we get the best possible trial that will protect consumers and provide confidence in cashless gaming.”

The panel, chaired by Foggo, will also have the power to seek input from a wide range of external experts in the field and government bodies such as the NSW Crime Commission, NSW Information and Privacy Commission and AUSTRAC.

“Throughout my career I have taken a keen interest in the field of gaming reform and am pleased to once again be working alongside the NSW Government on this important initiative,” Michael Foggo said.

“We must also ensure that there are appropriate mechanisms in place to stop the money laundering and criminal activity associated as outlined in the NSW Crime Commission report.

“We want to make sure we get the balance right and consider all relevant factors so that any future reforms implemented by the NSW Government, work.

“The Independent Panel will get straight to work and will meet in the coming weeks to confirm the framework of the cashless gaming trial and recommend an appropriate mix of venues for the trial to the NSW Government.”

The panel will establish, implement, evaluate and review the trial of cashless gaming in electronic gaming machines across NSW. This will include mandating

certain requirements to participate in the trial. The NSW Government will make this the panel’s first priority. At the conclusion of the trial, the independent panel will deliver its report, findings and recommendations to the NSW Government.

The panel will also develop recommendations for the NSW Government to consider in relation to the possible introduction of cashless gaming in hotels and clubs, taking into consideration infrastructure investments required, impact on employment and industry, options to further reduce gambling harm, and the impact on reducing the risk of money laundering.

Finally, the panel will provide additional advice to Government in the form of a gaming reform implementation roadmap by November 2024. This will include making recommendations to the Minns Government on:

• Use of the $100 million harm minimisation fund;

• Expanding the self-exclusion register to the whole state and providing for thirdparty exclusions;

• The use of facial recognition technology to support the enhanced exclusions schemes;

• Milestones for the possible delivery of gaming reform in all NSW hotels and clubs;

• and technical and system standards and privacy and data protections that should be adopted by Government.

Victoria eyes cashless gaming with major reforms

BY ANDY YOUNG

The Andrews Labor Government has announced major reforms to the use of electronic gaming machines (EGMs) in venues across Victoria.

The changes announced yesterday by Premier Daniel Andrews and Minister for Casino, Gaming and Liquor Regulation Melissa Horne, are aimed at protecting Victorians from gambling harm, which impacts an estimated 330,000 Victorians every year according to the state government.

The reforms will mean all EGMS in Victoria require mandatory pre-commitment limits and carded play, and load up limits, the amount an individual can put into an EGM at a time, will be capped at $100 down from the current limit of $1000.

The Government said that mandatory pre-commitment, carded play and load up limits will be introduced subject to thorough consultation with industry through an implementation working group – taking into account trials in other jurisdictions and the experience at Crown Melbourne, which will have mandated precommitment and carded play on all EGMs by the end of 2023.

Premier Andrews said: “These reforms will provide the strongest gambling harm preventions and anti-money laundering measures in Australia – we owe it to all Victorians to take this stance and help those experiencing harm turn their lives around.

“I look forward to the implementation working group’s input and effort.”

The reforms will also introduce mandatory closure periods for all gaming machine areas in a venue, except the casino, between 4am and 10am. The Government will also make it mandatory for all new EGMs to spin at a rate of three seconds per game, slowing the pace of the game down.

The Government said these combined reforms will keep pace with emerging technologies gaming machines are using, to produce safer gambling environments and help patrons to take a break.

Minister Horne said: “Everyone loses when it comes to gambling harm, and it’s not confined to money – people lose their relationships, their jobs and their wellbeing.

“Our previous reforms have delivered stronger oversight of the gambling industry in Victoria with a regulator unafraid to hold venues to account – now we’re doing more important work to reduce gambling-related harm.”

The Victorian Government has already introduced reforms after the findings of the Royal Commission to other gaming venues across the state and has allocated $71m for the Victorian Gambling and Casino Control Commission  to take on a larger role in gambling harm minimisation, taking over most of the functions of the Victorian Responsible Gambling Foundation from 1 July 2024.

CGA: Premium offers and planned visits top on-prem behaviour trends

CGA by NIQ’s recent Global REACH report has outlined some key on-premise strategies for coping with a tougher economic situation, shedding light on how consumer behaviour is changing.

Rising operating costs are the highest concern among venue operators, with 86 per cent citing this as a current challenge. Other difficulties for the on-premise are staffing issues and property costs, both at 75 per cent, with supply chain issues following closely at 74 per cent. Changes in consumer behaviour are a concern for 69 per cent of operators, and the same percentage are still coping with disruptions due to COVID-19. Understanding current consumer behaviours may help operators mitigate these issues and even increase their customer base.

Treats and experimentation

As the cost-of-living rises, many operators are concerned that consumers will decrease their spending in the onpremise. However, CGA data indicated that 22 per cent of consumers are actually seeking to increase their onprem spending, which is second only to spending on holidays.

“It’s that affordable treat, that mini luxury that consumers don’t want to give up despite how hard they’re being squeezed,” explained research and insight director Charlie Mitchell.

This increased spending on holidays will also benefit the on-premise, as we will see more domestic and foreign tourists, who eat more than 60 per cent of their meals in pubs or restaurants.

The premiumisation trend is also evident in the on-premise with customers opting for “less but better”. When in the on-premise, 44 per cent of consumers would prefer two premium, high quality drinks, and 22 per cent would choose a single super premium drink.

Trust and planning

Pre-planning is becoming a major factor when it comes to visiting the on-premise, as customers are seeking high-quality experiences for the money they are spending. In 2021, 44 per cent of consumers said they were more likely to plan a visit to the on-prem compared to pre-COVID, and that figure is now 58 per cent, with 28 per cent of those consumers also saying that they were more likely to plan than in 2022. This means that online

presence is a major way for venues to draw in new customers.

However, there is a trend towards experimentation when ordering in the onpremise, particularly in the millennial age bracket. Over half of consumers choose different drinks in the on-premise compared to when they are at home, rising to two in three when it comes to Generation Z.

Furthermore, 44 per cent don’t make their mind up about drinks until they are in a venue, providing a great opportunity for knowledgeable bar staff to make recommendations. Even so, evidence is showing that trust is key when it comes to taking these recommendations, with 41 per cent of consumers saying that they are most likely to take drinks or venue advice from their friends.

“Consumers will only trade up if they are sure that the brands that they are trading up to are reliable and high quality,” said Mitchell.

For this reason, improving service is the biggest point of focus for operators, with 38 per cent saying this is their top area for improvement. Consumers are becoming more discerning, with 46 per cent saying that they would never visit a venue again after one bad experience.

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 .

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The Sporting Globe, owned by Signature Hospitality Group (SHG), has announced the opening of its 20th venue, The Sporting Globe Bar & Grill at Northland Shopping Centre in Preston in Victoria. The venue was proudly opened on Wednesday 19 July by Collingwood Magpies AFL player Steele Sidebottom.

The opening also marks a significant milestone for SHG, becoming the 50th venue in their portfolio. The addition of The Sporting Globe Bar & Grill will create over 50 new jobs for the local community, as well as engaging in partnerships with local sporting clubs.

James Sinclair, Founder and CEO of The Sporting Globe, said: “From the moment we opened our first venue in Geelong, we couldn’t have imagined the incredible journey that would lead us to this momentous occasion. It is a testament to our team of key players, including franchise partners, support staff and supply and the unwavering support of our loyal customers.”

“As we open the doors of our 50th venue at Northland, we celebrate a remarkable achievement and our commitment to providing exceptional experiences for sports enthusiasts and the local community. Our vision has always been to create vibrant spaces where people can come together and celebrate mateship, indulge in great food, cheer for their favourite team and forge lasting memories.”

The venue caters to over 350 patrons, with more than 50 highdefinition screens including private booths with touchscreen TVs for sporting fans. SHG, home to well-renowned establishments TGI Fridays and Varsity, are proud to bring an expansive open-air beer garden, big screen, alfresco area and restaurant to the new venue.

Steve Edwards, who once began his hospitality career as a bartender at the original Sporting Globe in Geelong, will bring his expertise to the venue as a second-time Sporting Globe franchisee.

“Starting as a bartender to now owning not only one Sporting Globe, but two venues, is beyond anything I imagined. Every day has been different from day one, getting to work alongside so many young adults. Now not only do I work alongside them, but I am also mentoring and training them, and building a family of team members.”

“It is a great honour to be able to open a venue in my own community, where I’ve lived for the past 10 years. I have enjoyed every part of owning the Watergardens venue, but being able to own a venue in my own area, where my family grew up, is a different feeling. I can’t wait to further support my local community with our grassroots sponsorships.”

MILESTONE VENUE FOR SIGNATURE HOSPITALITY GROUP

The Sporting Globe Northland is the 20th venue for the brand

Steele Sidebottom, Steve Edwards and James Sinclair at the opening

Exceptional customer experience.

Enhanced by Display

Samsung Pro Display is bringing venues to life with their range of digital solutions designed to enhance key touchpoints right across your venue.

PATRONS ARE increasingly seeking out high-quality displays, especially for sports, with Samsung Big Screen Insights indicating that a third of Australians believe that sport is best enjoyed on a big screen. Above all else, these customers prioritise picture quality, anti-glare technology, brightness, and accurate colour, which makes the exemplary quality of Samsung LED displays a great choice for venues.

Samsung’s Pro Display range can be utilised across different touchpoints in a pubs and clubs, with a variety of display formats that help to drive footfall, engagement, revenue drivers and repeat business.

“When customers head out for a night out, they are seeking engaging, immersive entertainment experiences. The Hospitality industry has the opportunity to deliver unforgettable experiences–on vibrant large-scale LED displays that will leave a lasting impression and keep customers coming back,” said Phil Gaut, Senior Director of Display and Brand Memory, Samsung Electronics Australia.

“Sports fans will also love our large, high-quality Business TVs and digital displays – with all the action played throughout the venue,” enthused Gaut.

“With our Business TVs you can even advertise alongside the content you are playing using built-in customisable templates and our free Business TV App to promote happy hour, menu specials or trivia night”, said Gaut.

An ultra-large Samsung LED Display is an ideal hero display for your venue, allowing your customers to feel close to the action of the main game of the night.

This can be supported by digital displays and Business TVs in key touchpoints throughout the venue, even outdoors. Operators are using Samsung displays for menu boards, promotions, smaller sporting games, music, artwork, trivia and any other content, wayfinding navigation and advertising.

Operators can look forward to winning over gaming customers with bright and vibrant displays for all their favourite games, making the excitement and action come alive. The screens can drive revenue opportunities promoted on screen, and customers can also order from the table with interactive touch screens.

“The Pro Display range is designed to address key needs of both the patron and the publican. For patrons, our large, bright, high resolution displays help them to come together and be entertained by key sporting moments on the big screen. For publicans, they are able to display advertising material alongside streamed content – helping to drive revenue. In addition, our LED Displays are easier than ever to purchase and install,” Gaut explained.

LED is exploding as the display technology of choice due to its customisable sizes and vibrant crystal clear image in virtually any lighting condition. Until recently, the incredible benefits of LED display could be overshadowed by the complexities around buying and installing LED technology.

Samsung has addressed these challenges with two new options, the LED Display Bundle Kits and The Wall All-in-One solution. The bundle kits are fully equipped with all the components needed for installation and setup in one package, available in a selection of single and dual sizes, with resolutions from FHD, 2K and 4K. The All-in-One is designed to be installed assembled by a minimum of just two people in a number of hours, with a preassembled package.

Samsung has large format digital displays up to 98-inches and a new focus on LED, which is customisable up to any size. Last year, Samsung installed expansive LED displays and digital signage at venues such as The Locker Room, Fortress, John Lewis Hotels, and Five Dock RSL, to name a few. They are invested in helping Hospitality venues come to life with display. Learn more at https://www.samsung.com/au/business/displays/

A thirst for cocktail culture

FUELLED BY a demand for quality over quantity, the revival of the cocktail market is well underway and consumers across the country are throwing support behind venues who offer a refreshing change from the conventional approach. With consumers leaning into better experiences and higher quality products, the premiumisation trend is being felt by publicans and the appetite for cocktails carries ever more influence.

The CGA Australia Consumer Pulse Report found that one in three Australians indulge in cocktails when visiting on-premise establishments, with one in two cocktail drinkers ordering cocktails every time they go out. Pubs with an eagerness to explore cocktail culture are engaging consumer curiosity and capitalising on the trend.

Spirit of innovation

In the heart of Charters Towers, the gateway town to Queensland’s outback, The Rix Hotel is making a name for itself as an award-winning pub with a long list of cocktails up its sleeve.

Voted the Best Overall Hotel (Regional) at the Queensland Hotels Association Awards, The Rix Hotel’s cocktail offering has become a big part of its appeal. The surge of cocktail popularity presents an opportunity for publicans to establish a point of difference, explains owner Noel Jesberg.

“I’ve had a long love affair with cocktails and wanted our little pub to replicate what I enjoy most about the things mixologists in the capital cities were creating. The level of sophistication

has long been underestimated in the bush, but we are proving our crowd want a slice of that city energy and then some.

“Cocktails are such an integral part of the vibe right now. For a myriad of reasons, the pandemic and subsequent lockdowns sparked a love for the luxe things in life. Punters valued what they had lost and came back with a vengeance and an insatiable appetite for cocktails! Done well, they can set you apart from your competitors.

“We are normally two years behind the cities in trends, although this is changing rapidly, and I guess we are the impetus for that shift. We keep pushing those long-held boundaries that country pubs have been locked into… For those of you like us in regional centres, don’t

As customers rediscover their taste for something a little fancier, Molly Nicholas

explores the

ways in which pubs are embracing the return of the classic cocktail.

Cocktails are such an integral part of the vibe right now. Done well, they can set you apart from your competitors.

Noel Jesberg, Rix Hotel

underestimate your clientele. Everyone loves something a little bit fancy!”

Raising the bar

The current cocktail craze remains dominated by the desire for quality, with high quality ingredients satisfying consumers who are looking for a treat. While the bar is high, swapping house spirits and post-mix for premium products brings a fresh edge to classic cocktails.

Opening its own distillery was the start of a love affair with spirits for award-winning Queensland venue operator Comiskey Group. The art of distilling has become the foundation for the enhanced spirit menus offered across the group’s collection of iconic venues, explains Director Rob Comiskey.

“We have learnt so much about the manufacturing process and what it takes to make quality spirits; it has given us a strong appreciation for distilling and the work that goes into making a well-rounded flavour profile. The distillery itself added another exciting element to the hotel’s experience, creating vibrancy and a new market segment.”

“There are many self-proclaimed ‘foodies’ out there, myself being one of them. Since opening the distillery, I see spirits in almost the same way. Having been involved in the process of experimentation, I have grown a passion for quality spirits and it has forever changed the way I select my liquor.”

In the pursuit of the perfect blend, simplicity need not be ignored. Premium spirits with a refined flavour, paired with a high-quality mixer, are the core of every great spirit and cocktail menu.

Mark Little, Head of Dark Spirits at Campari, describes how a simple serve goes a long way with a premium spirit.

“Simple serves and classic cocktails are always relevant for the pub market. We are seeing flavourled products booming, and different twists on classic cocktails driving growth in many pubs.

“Being a straight bourbon with natural banana flavour makes Howler Head a uniquely delicious drink that plays into the trends of flavour-led products and classic cocktails… Howler Head is delicious when simply served with cola, which makes it easy for publicans and bartenders around the country.

“Using Howler Head with simple cocktail recipes that even novice bartenders can easily make will help drive more value over the bar whilst ensuring patrons will be back for another delicious serve.”

Steve Carr, Trade Marketing Manager at FeverTree, emphasises the importance of premium mixers in complementing your finest spirits.

“Using a high-quality mixer in a cocktail or spritz can really elevate your experience and help you create a consistent, delicious drink.

“Fever-Tree mixers are crafted to enhance the specific characteristics of different spirits enabling mixologists to create a wide variety of drinks, and consumers to have a flavourful, better-tasting drink. Carbonation is also an important element for enhancing and lifting the flavours within a cocktail.”

Tried and tested

Classic cocktails have stood the test of time, their signature appeal and familiarity creating a sense of comfort for customers. While cocktail drinkers rediscover the joy of sipping on a perfectly crafted negroni, publicans can tap into the nostalgia fuelling this resurgence.

“Espresso martinis outstrip every other cocktail. It is double the sales to our second biggest seller, the pina colada, followed by the French martini

It’s so exciting to see the pub market featuring Australian spirits. It’s such an easy upsell to ask ‘would you like an Australian vodka/ gin/whisky/rum?’

and guests are often open to paying a few extra dollars to support local producers.

Samuel Russ, Archie Rose

and the porn star martini. A giant step back to the pure booze cocktails of the 1920s!”, said Jesberg.

“Cocktails are aesthetic and therefore infectious; the adage plays true ‘I’ll have what they’re having’. This tends to create perpetuating sales and that’s the aim of the game. This only works if they are consistent, we have found the greatest challenges can come when staff go off script and don’t follow the triedand-true recipes.”

With the likes of espresso martinis and margaritas among Australia’s most popular on-premise drinks, cocktail menus can also be devised around the popularity of spirits. Comiskey identified which spirits are causing a stir within the group’s five diverse venues.

“Vodka continues to remain the dominant force in the market, but there is a definite growth in demand for quality tequila and dark spirits.”

Drawing on the popularity of tequila, a Margarita brings a vibrant touch to every cocktail menu, pairing well with nearly any meal and quickly becoming a sought-after classic. As pubs embrace the cocktail craze, tapping into timeless appeal can be just as rewarding as a new, cutting-edge cocktail menu.

Celebrate the season

The Australia Consumer Pulse Report from CGA took a deep dive into the effects of seasonality on drinking habits, finding that venues who adapted their cocktail menus to changing seasonal trends benefitted from increased consumer interest.

Find sustainability in seasonality by playing around with the freshest flavours and ingredients available each season. While hot buttered rum and mulled wine are popular choices in winter, fresh summer berries and fruity spirits lend themselves to an array of summer cocktails.

As we transition into spring, the change of season presents a new trend in consumer habits and a chance for venues to lean into seasonal trends, as Carr explains.

“Looking through latest global trends, in particular the US, we are seeing a rise in various types of Spritz. The Spritz is lighter, refreshing and generally of lower ABV, allowing for a more sessionable drink for consumers.

“I anticipate this trend to continue in Australia as the Spritz gains more momentum and will launch summer campaigns in conjunction with a lot of hotel and pub chains to capture these opportunities.”

Samuel Russ, Queensland Ambassador for Australia’s highly awarded distillery Archie Rose, agrees that variations of the spritz will be the taste of the summer ahead.

“It’s time to spritz into Spring! Simple spritz-style cocktails consisting of a spirit, modifier and carbonated mixer serve as the perfect way to sip into the Aussie arvo,” said Russ.

“It’s so exciting to see the pub market featuring Australian spirits. It’s such an easy upsell to ask ‘would you like an Australian vodka/gin/whisky/rum?’ and guests are often open to paying a few extra dollars to support local producers.

“Our current Limited Edition Harvest 2019 Sunrise Lime Gin is perfect for a refreshingly elevated G&T, it also serves as the perfect base for spritzstyle cocktails.”

Creativity within constraints

When it comes to cocktails, many publicans might question whether it is feasible to introduce complex drinks amid the staffing issue faced by so many venues right now.

“As most in the industry are aware, there are staff shortages and a lot of very new bar staff joining. [Staff] turnover remains high across most venues, and speed of service is another common issue within the hospitality space”, said Carr.

“Keep it simple… a spritz provides an easy way to enhance your menu whilst keeping it easy for the staff behind the bar with speed of service.”

For those looking to embrace the simplified cocktail process, threeingredient cocktails offer convenience that doesn’t compromise on taste. With a limited ingredient inventory, these cocktails lend themselves to a fast-paced environment and consistent service. The warmer months will welcome the likes of the Moscow mule, French martini, and the ever-popular margarita.

As the owner of a thriving country pub, Jesberg understands the importance of streamlining mixology with the rest of your service. “We have a list geared for speed and ease, but at the same time doesn’t compromise quality… We offer table service for cocktails to keep the queues to a minimum and maximise the volume and output of all other drinks going across the bar.”

With the likes of pre-batched and tap cocktails becoming commonplace in drinking establishments, ready-to-serve cocktails could be another secret to providing perfect mixology while staying on top of demand.

“Having the distillery has allowed us to pre-batch our own cocktails which means being able to provide a quicker service at our bars. It has even been used as a cocktail training facility for staff, who are not only more knowledgeable bartenders because of it but able to understand and appreciate the distilling process”, said Comiskey.

Pubs, once heavily associated with beer, are evolving across the country to cater to the diverse and evolving tastes of their patrons. Despite the dynamic drinking culture shift signified by the growing popularity of cocktails, pubs are quickly gaining momentum as mixology hubs.

Embracing the trend, many publicans have welcomed the opportunity to showcase their unique range of ingredients and create a sense of occasion. Next time a customer walks into your pub, why not invite them on a journey of craft, creativity and comfort?

SOURCING THE HIGHEST QUALITY INGREDIENTS AROUND THE WORLD.

FEVER-TREE CRAFTED A RANGE OF DELICIOUS MIXERS FOR THE ULTIMATE MIXED DRINK WITH DARK SPIRITS SUCH AS WHISKIES, BOURBONS AND RUMS.

Drawing a crowd

Operators providing entertainment options are finding that they are attracting more patrons who are staying longer in-venue.

By Caoimhe Hanrahan-Lawrence.

THOUGH ECONOMIC pressures are seeing consumers reducing their spending, they are still willing to spend money for entertainment. According to CGA by NIQ, 50 per cent of consumers intend to visit a venue for an exciting experience or to watch a sporting event this year. This is especially true among younger generations, with 54 per cent of Gen Z and 62 per cent of millennials expecting to visit the on-prem for these occasions. Offering diverse and engaging entertainment options can set a venue apart and build a community of loyal patrons.

For Brett Strauss, owner of the Chippendale Hotel in Sydney, its twice-weekly comedy nights have provided an extra incentive for people to visit the venue.

“We found that it’s not enough for people to just come in for dinner, we need to offer them something on top of that,” he said.

Canadian bowling is a drawcard at The Alby in Canberra The Basement has several pinball machines

A chance to diversify

In-venue entertainment can diversify your customer base, as some customers visit a venue just for the entertainment offerings.

Canberra’s The Alby has a downstairs area, The Basement, which offers Canadian bowling, pinball, and live sports streaming. Venue manager Mike Kadinski explained that it draws a wide range of people.

“It has every sort of variety [of customer], from younger to older, to more casual, to more dressed up. There’s even people that walk straight through the ground floor just to go down to The Basement and not really pick up on what we’re serving on the ground floor,” Kadinski described.

This area is generally popular in the evenings and weekends, because customers want enough time to have a bowling game or two, as well as eat and drink.

The Chippendale Hotel, more often known as The Chippo, sees a different crowd for comedy nights. These customers don’t tend to patronise the venue on noncomedy nights, but will return every week to see the shows.

“For us, comedy brings in a great crowd, it gives a bit of culture to the venue, and it helps diversify our offering as well,” Strauss commented.

Kadinski pointed out that in-venue entertainment creates a community in a way that he does not see with poker machines. He also notes that the offering is different to entertainment-focused venues such as bowling alleys.

“Kingpin attracts a lot of kids and people just wanting to hang out and waste a lot of time, not really having the by-product of the food dining part of it. This [pub entertainment] lends itself to be able to eat and play at the same time and not be separate when you come in. It feels like a bit of a community when you come in, because you have your games and your dining and your drinks. It’s very interactive,” Kadinski explained.

The big game

Sports are a major drawcard for the on-premise, and can draw in large, regular crowds of customers. According to Greg Bohlsen, national manager for venues at Foxtel, the quality of a venue’s screens is highly important for consumers.

“A customer goes to their local venue to get a better-than-home experience. They want lots of big screens at all different angles so no matter where you are in the venue, you can see a screen and they want an HD viewing experience with the correct aspect ratio so nothing on the screen gets cut off,” he advised.

Additionally, it is useful to have “sound zones” around key games, allowing customers to hear the commentary and experience the whole game. Bohlsen also emphasised the importance of promoting sports screenings.

The Basement’s design includes retro detailing to complement the retro games

“The venues that promote fixtures are the ones that are full on game day. They’ve got posters up inside and out, but they’ve also got a schedule on their website, regular social media updates about what they’re showing and they’re on venue finder apps,” Bohlsen explained.

“Showing the pre-match build up encourages people to come earlier. By promoting food and beverage offers that start around big sporting events can mean people will choose to come earlier or stay later to eat at your venue,” he added.

As well as drawing in dedicated viewers, playing live sports has affected the atmosphere of The Basement.

“For us to try and market the bowling side of it as a kind of gaming, we’ve put sport around it so people can consider it as a sport as well,” Kadinski noted.

Feeding the fans

The entertainment that a venue chooses to offer will affect the type of food and drink customers seek out. During comedy nights at the Chippo, Strauss has noticed that customers do not generally eat during the shows.

“A lot of people will come in and get a drink and then go down there and won’t come back up until after the show or during the break,” he said. Strauss identified QR code ordering as a potential way to increase revenue in this space.

“By implementing something like that, we think we probably double, if not triple the revenue through those shows,” he estimated.

With its diverse offerings, a space like The Basement also requires a broad menu. Originally, the space only served easy-to-eat foods like burgers, chips, and pizza, but there was demand for more substantial meals.

“We had so many inquiries to put steaks downstairs, to put chicken schnitzels downstairs, meals that you can eat with a knife and fork. We find that it’s actually lending itself to having a bit more open menu downstairs. However, they still stick to the traditional hand food like pizzas or burgers, wings, chips, wedges and that stuff. I think those are always the hero items downstairs, even though we offer everything,” Kadinski described.

While watching sports, CGA by NIQ’s March Consumer Pulse report identified beer as the most popular drink choice, with 66 per cent of consumers planning to or having consumed beer during the opening rounds of the AFL. This was significantly higher than the next most popular category, with only 34 per cent of consumers opting for soft drink. Spirits sat at 31 per cent and at 26 per cent, ready to drink alcohol just overtook cocktails at 24 per cent.

The report also indicated that spending patterns change during the games, as a third of consumers say they order a larger number of drinks, but almost half say they chose more ‘value’ drinks over premium offerings. This suggests that though consumers are purchasing more drinks during sporting games, they are also making more valueconscious decisions.

Making the most of space

Providing entertainment can make use of underused spaces in a venue. When Strauss acquired the Chippo eight years ago, the basement that now hosts the comedy nights was being used as a storage space.

“For us it’s about using our spaces and activating them each week to try and drive as

We found that it’s not enough for people to just come in for dinner, we need to offer them something on top of that.

Brett Strauss, Chippendale Hotel

Comedy nights at The Chippo

much revenue through the business. Because we pay per square meter for our rent, we want to make sure we’re using every inch of the venue to create revenue,” Strauss explained.

At the Alby, the basement space was an inspiration for the venue owners to try something new.

“The building is owned by Doma Group and when they developed the building, they noticed that there was a ground floor and the basement. The first idea was to do something that’s unique. The owner himself knows a couple of friends in Canada, and they were talking about this whole Canadian pin bowling style that’s popular in the pubs over there, and it doesn’t require as much space as bowling,” Kadinski said.

At the Alby, not only does the smaller size of the Canadian bowling benefit the venue, it also makes it easier for the guests to get involved.

“Unlike bowling where you need to have specific kind of shoes and you need to be able to get the ball sizes, here the ball can fit the palm of your hand, and everyone can have a go without having to change their shoes,” Kadinski continued.

The design of The Basement reflects the offerings in the space, with retro elements drawing attention to the old-school style pinball machines.

For night-time events, it is important to tie them in with the rest of the venue. Cherine Mehasseb, events and marketing manager at the Nettlewood Group, explained how this happens at the Chippo.

“[The organiser] who runs the Wednesday events goes upstairs and decorates the venue to make it feel like it’s a part of the venue and not like a separate event that has nothing to do with the venue,” Mehasseb described.

For Strauss, the most important part of providing in-venue entertainment is creating something appealing for his customers.

“There’s a big sense of community with these comedy shows, which is really great as well, aside from the revenue that they bring in,” he concluded.

Promoting sports screenings

Jono Richards, managing director of FANZO Australia, provided his tips on promoting sporting events at your venue.

1. Post promos the morning of the match

According to FANZO, over half of all fans searching for where to watch the UFC Pay Per View fights, conduct their searches on the morning of the fight.

“Consider pushing out social posts on the morning of big events in order to catch customers at the time they’re making plans,” advised Richards.

2. List on venue finder apps

“FANZO does a lot of work to ensure we’re at the top of the Google results so if you’re on the app, local sports fans are going to see your profile,” Richards said.

3. Consider playing diverse games

“Venues in Melbourne are great at promoting the AFL fixtures they’re showing and venues in Sydney are great at promoting the NRL fixtures. But we see a lot of searches for where to watch NRL in AFL-dominated states like VIC and SA, and vice versa for AFL in NRL-dominated states like NSW and QLD. By promoting those fixtures as well as the usual fixtures you promote, you’re widening the net for potential new customers,” Richards suggested.

This has proven successful for the Alby.

“We have six TVs downstairs and we play every type of game. We subscribe to all the sports channels, so we actually have a different game on every TV,” Kadinski commented.

The Chippo’s comedy nights foster a sense of community

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Tipped as a winner

The Spring Racing Carnival provides key calendar dates for pubs to activate special events and bring in new and repeat patronage. For CLG venues, it’s been a winning bet.

IT MIGHT seem counterintuitive, but outside of the actual racecourses, celebrations for Spring Carnival Racing has always been bigger and gained more traction in cities like Sydney and Brisbane than they have in Melbourne. However, Tim Fitzgerald, CEO of CLG, has seen that begin to change in the last couple of years, particularly since covid.

“Last year the Spring Racing Carnival was really successful for us. I think people are looking for something different and a special experience when they come into venues for it. So we tried to do make a bit of a fuss over each of our venues with new menus, and all of the special things you

do, particularly for Melbourne Cup day, around sweepstakes and fashions on the field. All of those things make for a more of a unique event.”

These events have been centred around F&B, with the Albert Park Hotel last year putting on a six-course banquet, with an attractive price point on champagne. There were also matched drinks specials throughout the day. But Fitzgerald noted that it was also important to get a party vibe happening after lunch, so DJs also featured heavily in their activations.

For CLG, the primary focus for its Spring Racing activations are Half Moon in Brighton and the Albert Park Hotel on the

fringes of the CBD. Half Moon’s vicinity to Caulfield means it’s heavily activated around the Caulfield Cup, and is a venue that has always been viewed as an afterparty spot on race day. Albert Park Hotel has a long history with racing and sport, so is a natural fit when it comes to those wanting to make a real occasion around Melbourne Cup.

“Albert Park Hotel is not so much for a punting crowd but a crowd of people that are looking to celebrate the races, which is very much continuing. It tends to feature really well with all of the big Melbourne sporting days,” noted Fitzgerald.

As the public’s preferences for going

out changes, Fitzgerald said that activating key calendar dates is more crucial than ever.

“[We want] customers to really associate our pubs with those key celebration days. And I think, particularly in the last year, offering those tailored experiences on those different days or providing different reasons for visiting the venue, has been important.”

The CEO notes though that these special experiences – while not having to be offered on the cheap – need to be viewed as good value for money.

“When you can put forward an offer where the value proposition is really straightforward and very obvious, those are the things that tend to be performing really well at the moment.”

Getting in on the fun with NOLO

NOLO products in the on-prem have shown to help create better social experiences for groups with with some members not partaking alcoholic drinks. Spring Racing events are no exception. And with many corporates using it as a day to celebrate with their teams, moderation can be front-of-mind more so than usual.

“Spring Racing events are the perfect setting for low and no-alcohol alternatives. Consumers are opting for alcohol moderation not only for health benefits but also majority of Spring Racing events are corporate related, so people want to stay in control,”suggests Jason Keetels, VP Australia for Lyre’s Spirit Co.

“That’s why Lyre’s exists, it allows for consumers to have sociability without compromise on flavour or taste. Our award-winning Classico is the perfect example of this, as it delivers on the true to taste experience of any premium sparkling, without having to worry about the nasty effects of alcohol. Looking to celebrate unforgettable moments, this Spring Racing – make it a Lyre’s.”

Value-for-money

F&B offers are a winner during Spring Racing events

Past and future

One of Melbourne’s oldest pubs has undergone an award-winning ecofriendly renovation.

By Caoimhe Hanrahan-Lawrence.

NORTH MELBOURNE’S

historic Central Club Hotel, has undergone a major structural renovation, combining heritage elements with sustainable building practices.

The Central Club Hotel is jointly owned by Vincent Magrath and the Victorian branch of the Australian Nurses and Midwives Federation (ANMF), who acquired the venue in 2017. The ANMF also own two other accommodation-only venues, one of which Magrath also manages on behalf of ANMF.

The upper floors constitute the ANMF House, which provides discounted exclusive accommodation for ANMF members for recreational or professional travel, as the ANMF Victorian head office is just across the road from the Central Club Hotel. The ground floor houses the main bar and bistro, as well as a boutique micro-hotel, and the underground floor now houses the Depot Bar, an intimate, low-lit whiskey bar.

Reviving heritage

With more than 150 years of history, retaining the Central Club Hotel’s heritage in the renovation was a key concern.

“One of our members actually put together a 25-page document on every press clipping that you could find in the archives that mentioned the Central Hotel over the years. The first reference we can find it to it being licensed was in 1869, and that’s when somebody got in trouble for being drunk and disorderly,” Magrath joked.

The archival research has led to some surprises, such as discovering that the hotel’s last major structural renovations were in the 1940s, when the toilets were brought into the main building. There were also some relics of the past when Magrath took over in 2012.

“The current liquor license plans still refers to the middle bar as the ladies’ lounge. The Carlton Draft sign that was on the outside of it definitely referred to that when we took it over. We quickly took that down,” he said.

The venue’s previous owners, the Aidone family, who had owned the venue for 42 years prior to the acquisition by Magrath and ANMF, provided helpful insights into the venue.

“We did a lot of consultation with the previous owners as well and we got their input. They’ve been into the building three or four times since we opened. They actually gifted us their grandfather clock that was in the original building when their father bought the building in 1974,” Magrath detailed.

Magrath and the team worked with Revival, who helped to repurpose elements from the original building. Revival visited the site prior to demolition, identified items that could be repurposed, and then worked with the design team to place the reclaimed materials in the new design.

“It’s a very unique model. It means that you don’t have to make a decision at the time of demolition. You can progress your project and feel out where you might be able to use those materials,” Magrath commented.

For Magrath, the exposed brickwork in the ground floor contributes to the heritage feel and creates a cosy atmosphere.

“It makes the place feel like it’s been around, and we haven’t just taken it out of a box. Although things are new and shiny, it still feels like a proper traditional pub that has been there for a long time,” he described.

The downstairs Depot Bar pays particular homage to the venue’s storied history, taking its name from Melbourne’s first taxi rank which operated out of the upper floors in the 1900s.

“We’ve got a beautiful old picture of the taxi rank downstairs in the Depot Bar and that’s being framed by some of the old architraves from the previous hotel that was on the first floor,” Magrath said.

The space also includes replicas of the building’s exterior heritage tiling, and wrought iron from the Victoria Street façade has been incorporated into the bar. The Aidones’ grandfather clock is also housed in this space.

“There’s a lot of history within the walls. We never wanted to forget that,” Magrath emphasised.

Old-world hospitality

One of Magrath’s goals for the renovation was to create an atmosphere of classic pub hospitality, which influenced the design of the ground floor and main bar.

“What we have tried to do in terms of design of the ground floor is keep that traditional flow that a corner pub would have. You’d expect to see a public bar area, and middle bar area or a lounge area, and then the bistro. Even though it’s all open plan on the ground floor, we have created that flow,” Magrath explained.

Much of this flow is created by a varied seating heights, with the middle bar having higher bar stool seating, moving into table seating for the bistro.

“The game we’re in is very food focused, and we’ve put a lot of effort into that, but it’s also about how you make people feel when they’re in your venue, before they arrive in your venue, and how you communicate with them after. It might be as simple as saying thanks for coming in. That’s all it takes, and it can often get lost,” said Magrath.

The bar has been redesigned to allow for this ease of greeting. The original entrance on the corner of Victoria and O’Connell streets had been bricked off many years ago, but this was reopened as part of the renovation.

“We’ve got a horseshoe-shaped bar in the centre. For us, it allows for the proper greeting that I would expect when I walk into a venue. The way the bar is designed is if guests walk in either off Victoria Street or in through the corner door, they will get a greeting. There’s no way of stepping in without us knowing you’re there,” Magrath described.

The focus on classic hospitality appears to be paying off, with the venue already garnering a dedicated crew of regulars, with one group returning to the bistro four times in seven days.

“It gives us great confidence that we built something that people want to come back to. It’s very easy to be the brand new and shiny venue in town that everyone wants to come in and have a look at once, but seeing the same faces come back three or four times already, it’s very encouraging,” Magrath noted.

Sustainable foundations

The Central Club Hotel is the first commercial space in Australia to receive a PassivHaus certification, an achievement which Magrath attributes to engineering company Stantec and architecture firm Bayley Ward. Recently, Bayley Ward won the award for sustainable architecture at the Australian Institute of Architect’s 2023 Victorian Architecture Awards.

The PassivHaus Institute is an independent research institute founded in Germany, and PassivHaus certified buildings have met the institute’s rigorous standards for energy efficiency. Andy Bancroft, project architect for the build, likened a PassivHaus building to an esky.

“Basically, you just seal up the building and have a lot of insulation so that it

stays cool in the summer and warm in the winter. The energy you put into it stays in it,” he explained.

This also results in a more energy efficient building, reducing costs for processes such as heating.

“[PassivHaus buildings] have 100 per cent fresh air mechanically supplied into the building, and they exhaust air through a heat exchanger, so the energy that you’ve already used to heat or cool the building is delivered to the incoming fresh air. What it means is we’re getting 75, 80 per cent efficiency from the air that’s coming into the building,” Bancroft said.

The Central Club Hotel also uses cross-laminated timber (CLT), which are support structures consisting of perpendicularly layered wood. CLT is used as an alternative to concrete or steel,

and is a more sustainable structure due to the carbon dioxide stored in timber. It also has the benefit of being much lighter than traditional building materials.

“If you’re adding a floor, from that perspective, it’s fantastic because it’s much lighter than steel or concrete,” Bancroft commented.

Another element of sustainability is the repurposed timber from the original building, where the over 100-year-old jarrah wood has been reclaimed and turned into tabletops.

“Revival are quoting that 2000 tonnes of carbon have been sequestered by [reclaiming the timber], and that timber otherwise would have gone to landfill,” Magrath said.

Magrath hopes to see this commitment to sustainability continue into the pub’s operations.

“We’re actually implementing some operational procedures to make sure that we continue that piece throughout our operations. All of our organic material from the kitchen goes over to a composter in the ANMF house. We’ve only got an Australian wine list, we’re making sure we’re keeping a carbon footprint in terms of suppliers quite low,” he detailed.

The renovation of the Central Club Hotel revives the heritage elements of the venue while introducing important sustainability measures at the same time. Evidently, it has proven popular with the local community and the cosy design aids Magrath’s goal of providing classic pub hospitality.

“I believe a pub should be all about storytelling. We are telling as much of the story as we can,” Magrath concluded.

The heart of a town

BLUFF POINT’S local treasure, the Wintersun Hotel, has named its popular bistro after long-standing employee Margaret Riggs aka “Margy”. After 21 years of dedication, the team behind the Wintersun Hotel surprised Riggs by putting her name up in lights at the newly named Margy’s Bistro.

“I didn’t know it was happening, our Head Chef and a few others knew but they didn’t tell me anything,” said Riggs. “It was such a shock, a very humbling shock. It’s been really lovely, a lot of the staff and even ex-staff have had positive comments. It has really lifted my spirit, it makes me feel wanted.”

Operated by ALH Hotels, the Wintersun Hotel has been a popular joint for the locals of Geraldton for many years. Regular patrons were pleased to see Riggs’ commitment being recognised.

“The customers have been ecstatic, I’ve had a lot of comments that it was well deserved. [The sign] has been up for two weeks and customers are still remarking about it now. Even around town, I’ve had

people stopping me and congratulating me. It’s just lovely, and the positive response supports the hotel too, which is my passion.”

HUMBLE BEGINNINGS

It was 21 years ago that Riggs first began working at the Wintersun Hotel, working part time in the restaurant. Over the years, Riggs has welcomed different generations of the same families and hosted countless community events, becoming the backbone of the much-loved pub.

“I have a lot of three-generation families coming in, grandparents, parents and their children. There were a group of boys who came in over a period of time, that used to sit along the bar and call me mum, we would call them ‘Margy’s boys’. Now they’re coming back in, married, and bringing their kids in to see me. It’s just lovely when they come in, I still get such a warm reception.”

While the pub underwent various changes and fell subject to pandemic restrictions, customers knew they could always come back to Riggs’ friendly customer service and

joke telling. For Riggs, it’s the community she has created at the Wintersun Hotel that makes it so special.

“It’s all about the comradeship. That’s what has kept me going all these years, the people and the staff. That’s what keeps me here, we’re a family.”

Growing up in the town of Geraldton, Riggs has formed strong relationships with the local community and takes great pride in her involvement celebrating so many special occasions.

“Work is my family, it’s my purpose that keeps me going week to week. We’ve created a community, I get to meet so many people and have interactions with people who I wouldn’t otherwise see.”

“When I look back, there are so many little episodes it makes it hard to think of one standout memory. We have done quite a few weddings of some of our staff, which were really good, and even weddings for some of my friends. For me, it’s just about the family side of things, and becoming friends with so many people.”

In celebration of restaurant supervisor Margaret Riggs’s dedicated service, the Wintersun Hotel invites customers to its newly named restaurant, Margy’s Bistro.