Australian Hotelier December 2022-January 2023

THAT’S A PLUS

Hostplus is a top-performing super fund that puts members first. That’s why we’re proud to have been named the 2023 Fund of the Year by third-party ratings agency SuperRatings. Judged across three areas: strong performance, competitive fees, and an ongoing focus on members, we’re thrilled to receive this recognition.

The rating is issued by SuperRatings Pty Ltd ABN 95 100 192 283 AFSL 311880 (SuperRatings). Ratings are general advice only and have been prepared without taking account of your objectives, financial situation or needs. Consider your personal circumstances, read the product disclosure statement and seek independent financial advice before investing. The rating and awards are not recommendation to purchase, sell or hold any product and are only one factor to be taken into account when choosing a super fund. Past performance information is not indicative of future performance. Ratings are subject to change without notice and SuperRatings assumes no obligation to update. SuperRatings uses objective criteria and receives a fee for publishing awards. Visit www.lonsec.com. au/super-fund/ratings-and-awards/ for ratings information and to access the full report. © 2022 SuperRatings. All rights reserved. General advice only. Consider the relevant Hostplus PDS and TMD at hostplus.com.au and your objectives, financial situation and needs, which have not been accounted for. Awards and ratings are only one factor to consider. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 trustee for Hostplus Superannuation Fund, ABN 68 657 495 890.HP1974

AN AWARD WINNING SUPER FUND

Our measure of success is what we deliver for our members.

But if you’re into awards, we’ve got those too.

We’re proud to have been recognised for 20 Years of Platinum Performance by third-party ratings agency SuperRatings. We’ve also been named SuperRatings’ 2023 Fund of the Year, MyChoice Super of the Year and received the award for Net Benefit.

The rating is issued by SuperRatings Pty Ltd ABN 95 100 192 283 AFSL 311880 (SuperRatings). Ratings are general advice only and have been prepared without taking account of your objectives, financial situation or needs. Consider your personal circumstances, read the product disclosure statement and seek independent financial advice before investing. The rating and awards are not recommendation to purchase, sell or hold any product and are only one factor to be taken into account when choosing a super fund. Past performance information is not indicative of future performance. Ratings are subject to change without notice and SuperRatings assumes no obligation to update. SuperRatings uses objective criteria and receives a fee for publishing awards. Visit https://www.lonsec.com.au/super-fund/ratings-and-awards/ for ratings information and to access the full report. © 2022 SuperRatings. All rights reserved. General advice only. Consider the relevant Hostplus PDS and TMD at hostplus.com.au and your objectives, financial situation and needs, which have not been accounted for. Awards and ratings are only one factor to consider. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 trustee for Hostplus Superannuation Fund, ABN 68 657 495 890. HP1974

WE ENCOURAGE

RESPONSIBLE DRINKING

Get the facts DrinkWise.org.au

Contents P28

SPECIAL FEATURES

REGULARS

PUBLISHED BY: Food and Beverage Media Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419

PUBLISHER: Paul Wootton

Ed’s Pick

12 ALIA 2022: The ALIAs took off again after a two-year hiatus!

18 Op Tech: New technology can help publicans meet their responsible gaming obligations.

22 Craft Beer: The craft beer trends that will dominate the summer.

26 Entertainment: The Beach Hotel in Byron Bay makes a sound investment in live music.

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

30 Design & Build: The beer garden concept gets elevated at Ambarvale Hotel.

34 Tales from the Top: New AHA National president David Canny explains his aims for 2023.

Editor’s Note

WHAT A year 2022 has been. For most venues it’s been the longest sustained postcovid period without restrictions, giving pubs a fighting chance to get back into regular trading. The public came back to support hotels in droves, with average spend lifting a little as patrons wanted a more premium experience after so long away. Events came back in a big way, with a backlog of function bookings to get through. But just as we felt that the industry had turned a corner, the country was hit with some of the biggest floods we’ve ever seen, which impacted venues across the country. As usual, the industry collectively stepped up to help their affected colleagues and their communities.

It’s been a year of highs and lows, but it’s trending toward highs, and I really hope it stays that way. But no matter what, one thing

is for certain – the industry will continue to adapt and evolve. It’s what makes the pub industry so special, and keeps people coming back for more.

From myself and the team at Australian Hotelier, I wish you all an incredible holiday season for yourselves, your venues and your families. Enjoy the trade, and then hopefully we can all rest and reset, ready to take on whatever 2023 throws our way.

Cheers!

Vanessa Cavasinni,

Editor

E: vcavasinni@intermedia.com.au

EDITOR: Vanessa Cavasinni vcavasinni@intermedia.com.au

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In the news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

AUSTRALIA’S BEST PUBS NAMED AT AHA NATIONAL AWARDS

The Australian Hotels Association (AHA) National Awards for Excellence were held at Campbell’s Cove, Sydney on Monday night, with 730 guests in attendance.

Eaton’s Hill Hotel in Queensland picked up Overall Hotel of the Year in the metropolitan category, while regional Overall Hotel of the Year went to Treendale Farm Hotel in WA. Flower Hotels based in Port Macquarie, New South Wales, was named Hotel Group Operator of the Year.

Byron Bay’s Beach Hotel was awarded Best Entertainment Venue, while the Best Sporting Entrainment Venue went to Landmark in the Northern Territory. Best Family Dining was won by Belair Hotel in South Australia.

It was a good night for South Australian venues, with Peninsula Hotel, taking home the title for Best Bar Presentation and Service in a metro area, and the Loxton Hotel also winning the regional counterpart to the award. The latter also won Best Redeveloped Hotel.

Western Australia swept up the bistro awards, with the Rose & Crown Hotel taking the metropolitan award, and Hybla Tavern taking the regional award.

Paul Griffiths, who works at QT Melbourne, took out top honours in the Chef of the Year category in the accommodation division, while Anthony Fullerton of the Gem Hotel, NSW, triumphed in the general category.

Finally, stalwart Perth publican, Neil Randall, was recognised with admission into the Diageo Johnnie Walker Hall of Fame.

For AHA national president, David Canny, the awards were the perfect way to begin a summer that promises to be a fruitful one for Australian venues.

“Today is an opportunity for the best in the business to come together at the start of what is set to be a bright and prosperous Summer for our industry,” Canny said.

“Nothing compares to the atmosphere, the noise and the sheer joy of being out in a lively pub full of good people, good food and great drinks. Today’s winners are proof that here in Australia we have the best hotel and accommodation venues, operators and staff in the world.

“I congratulate all finalists and winners on providing service to their patrons which is second to none.”

Alongside Canny was special guest and Australian of the Year, Dylan Alcott, who undertook a question and answer session with guests about the importance of accessibility in hospitality venues.

AHA NSW president, Scott Leach, was the host for the occasion (having recently stepped down as national president after five years at the helm, while other speakers and presenters included AHA national CEO, Stephen Ferguson.

ALH facing $1.35m in

fines

Australian Leisure and Hospitality (ALH) has been hit with 62 charges for allegedly operating gaming machines without mandatory precommitment technology installed.

In Victoria, all electronic gaming machines must have an interactive YourPlay display which allows players to monitor their expenditure and ALH is alleged to have operated 220 machines for up to five weeks without that functionality.

The charges could attract maximum fines totalling $1.35 million.

While using YourPlay is optional for players, it is mandatory for venues to have it installed. After an anonymous tip in December 2021, Victorian Gambling and Casino Control Commission (VGCCC) commenced an investigation into ALH.

VGCCC CEO, Annette Kimmitt AM, said anyone who holds a gambling licence in Victoria is on notice and must comply with their legal obligations.

“We have decided to prosecute ALH as the alleged breaches constituted serious and significant non-compliance across 80 per cent of all ALH’s Victorian venues,” Ms Kimmitt said.

“Having YourPlay installed and available on electronic gaming machines is a mandatory requirement to support safer gambling.”

ALH is wholly owned by Endeavour Group and CEO, Steve Donohue, said an investigation found this was an isolated and regrettable case of process and communication failure.

“We are acutely aware of the seriousness of this matter and we are committed to doing all we can to ensure it does not happen again,” he said.

“As soon as the matter was raised we deactivated the machines and proceeded to address the concerns before retesting the functionality.

“We can confirm YourPlay is active on all Victorian machines that we operate, with ALH also offering voluntary pre-commitment at all venues on the mainland, as part of our national standard.”

ALH and an ALH executive officer of the company will face charges for failing to ensure mandatory player equipment was installed under the Gambling Regulation Act 2003.

Treendale Farm Hotel was named Overall Hotel of the Year – Regional for 2022

Solotel will transform some of its venues across Sydney for the WorldPride festival next year with food, entertainment, music and culture at the forefront of the LGBTQIA+ pride celebrations.

As the exclusive hospitality partner of the first WorldPride festival to ever be held in the southern hemisphere, Solotel’s pubs and bars will host a number of colourful celebrations across the 17-day festival, including Sydney Gay and Lesbian Mardi Gras parties on February 25.

Solotel will partner with some of the Sydney LGBTQIA+ community’s most influential to curate the inclusive and diverse styling, entertainment and music programming across the group’s flagship venues.

The venues include the Kings Cross Hotel; The Bank, Marly, and Courty in Newtown; The Clock and Goros in Surry Hills; Darlo Bar, Darlinghurst; the soon-to-open Abercrombie in Chippendale; Paddo Inn, Paddington; Barangaroo House; and Opera Bar.

We’ve been told to expect a lot of partying with boozy brunches, Kylie karaoke, dress-up parties, pride trivia, DJs and more.

Solotel CEO, Elliot Solomon, said the WorldPride 2023 partnership reflects the group’s long-standing kinship with the community.

“Solotel has an incredible local LGBTQIA+ community across so many of our pubs and bars and among our staff,” he said.

“Partnering with Sydney WorldPride 2023 is just one way we can show how much we support them and that we are a safe, fun space for everyone.”

Sydney Gay and Lesbian Mardi Gras CEO, Albert Kruger, said Solotel venues have provided a safe space for LGBTQIA+ people over many years.

“With institutions like Darlo Bar and The Bank serving as pillars for the local community [we] have been able to show up authentically,” he said.

“We’re thrilled to be partnering with a hospitality group whose ethos aligns with our own, while also promoting connection and celebration.”

WorldPride runs from February 17 to March 5 next year.

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(l-r): Richard Reid, The Clock Hotel; drag queen Felicity Frockaccino; and Elliot Solomon, CEO of Solotel.

Solotel named WorldPride’s exclusive hospitality partner

Solomon with Ebony Williams, Sydney WorldPride First Nations Engagement Officer (left) and Ben Graetz, Sydney World Pride Festival Creative Director – First Nations.

After first signing on as the Major Partner of the Canterbury-Bankstown Bulldogs in 2020, Laundy Hotels has decided to extend that partnership for another five years, with the potential of an additional five years to be added to the deal.

The multimillion-dollar and potential tenyear deal will see Laundy Hotels remain in the most prominent position on the front of the blue and white NRL jersey until at least 2027, and possibly as long as 2032.

Bulldogs CEO Aaron Warburton said the pub group had proven to be an exceptional partner during the last couple of years.

“We are delighted that the Laundy Hotel Group is not only extending but elevating their partnership with the Bulldogs,” he said.

“Our organisations share common values. Laundy Hotels are a group that prides themselves on providing great hospitality and a modern family-friendly experience. Their rich history and family values are aligned with what the Bulldogs Club stands for and our relationship, which stems well beyond 60 years of association, has made us one big extended family.

“The commitment from the Laundys to back our family for an additional five

years and a possible further five beyond that is a historic deal that strongholds the Bulldogs’ future.”

While one of the country’s most renowned pub groups, with hotels today all over New South Wales, the group’s origins are rooted in the CanterburyBankstown area, with the Twin Willows Hotel opened in 1964 by Arthur Laundy’s father, where it became the unofficial clubhouse for the Bulldogs.

“We used to have a beer with Peter ‘Bullfrog’ Moore and Geoff ‘Robbo’ Robinson, who lived just up the road. And then in the 80s, we would have Steve Mortimer and all the boys come up to our venue on a Tuesday or Thursday night after training and after games. It was a real meeting point there at our hotel,” Laundy reminisced.

Today, Laundy Hotels have another venue in proximity to Bulldogs operations, with the Locker Room located directly opposite Accor Stadium – the Bulldogs’ home ground for the 2023 season.

“The Bulldogs have always been the family club and we want to be the next generation of family pubs where the community can watch and engage with their favourite team,” stated Laundy.

“Not just at the Locker Room but at all of our venues. The Laundy difference is that we’ve learned hospitality the oldfashioned way. We pride ourselves on good service and providing friendly, social environments where all footy fans can come together.”

Bulldogs chair John Khoury thanked Laundy Hotels for their renewed support of the team.

“The commitment from Laundy Hotels Group provides us with great stability. I can’t speak highly enough about what the Group has done for our Club, and we are thrilled to have their ongoing passion and support behind us at the Bulldogs.”

The 2023 Bulldogs jersey is yet to be revealed, but will see the Laundy Hotels Group logo printed in the official Bulldogs colours. The change from last year’s black print is to signify the Laundy family’s commitment to the Bulldogs Rugby League Club. The family patriarch was elated to renew the group’s support for his beloved team.

“For Laundy Hotels to be on the front of the jumper, now in a blue print, and being a Doggies supporter, I am thrilled and I am really looking forward to the next five years.”

LAUNDY HOTELS EXTENDS BULLDOGS PARTNERSHIP

(l-r) Phil Gould and Cameron Ciraldo of the Canterbury-Bankstown Bulldogs with Arthur and Craig Laundy

Angliss International Hotel School is dedicated to hotel management training, delivered by industry experts. Offering a customised study pathway via a Diploma of Hospitality with a hotel management focus, graduates will be equipped for a career offering exceptional service in the international hotel industry.

Comiskey Group has recently opened Comiskey Distillery at their mega-pub Eatons Hill Hotel. Comiskey Distillery is located on the site of Eatons Hill Hotel as an expansion of their on-site bottleshop, Harry Brown. The Comiskey family plan to distil vodka, gin, rum, bourbon and their signature spirit “Comiskey Whiskey”, out of the 1000-litre copper still on-site, alongside Master Distiller Colleen Walters.

“This really is a passion project of ours, something my dad, brother and I have talked about for a long time. Having owned pubs and bottle shops for many years, it feels like a natural progression for us. We’ve been actively working on this project for over a year and are very much looking forward to seeing the concept come to life,” stated director Rob Comiskey.

Comiskey Distillery opened with a gin workshop where attendees can craft and take home their own 500ml bottle of gin, made from a mini traditional Alembic copper still, with over 100 botanicals to choose from. Even before the official launch, the workshop was already proving quite popular.

“We did a soft launch of our Gin Workshop across Eatons Hill Hotel’s platforms just over a week ago and saw an unprecedented level of interest with all 2022 classes pretty much sold out. We have already put sessions online for 2023,

with gift cards available just in time for your Christmas present shopping,” states Rob.

Multi-use operations

The new distillery will also soon offer cocktail classes for the general public and act as a spirit and cocktail training facility for staff across the Comiskey Group. Director David Comiskey is leading the construction team at the distillery, ensuring the space works for not only distilling purposes but for training and events.

“We have been working hard on making the distillery a multi-use space for both the general public and our staff.

“The distillery will be a unique, handson training facility for the team who work across our bars. We’ll be running various cocktail making classes and spirit schools to bring the Comiskey Group’s bar offering and service to the next level at all hotels” says David.

By early 2023, patrons will be able to order Comiskey Distillery’s range of spirits throughout the group’s hotels: Eatons Hill Hotel, Sandstone Point Hotel, Samford Hotel and Beachmere Hotel; as well as bottle shops. Soon after, the products will be available to purchase directly from the Distillery’s own website.

Comiskey Distillery spirits will be bottled with a signature label design, making reference to the family’s history

in construction, with each bottle signed by patriarch Paul Comiskey, a stamp of approval on each batch.

“For over 50 years I’ve been building things from the ground up, and I’ve been joined by my sons for the last 20. Our family aren’t afraid to get our hands dirty, we have always taken a hands-on approach to business,” stated Paul.

“This new venture is no different, we are not only building the distillery ourselves but have been sourcing locally and globally to ensure only the best products go into our bottles. From idea to production, we are working meticulously to make a line of spirits our family is proud of.”

As part of the distillery development, the Comiskey Group have begun major renovations of the Harry Brown bottle shop, which includes 300 authentic wine barrels, antique trucks, exposed brick, copper display stills and more.

“Eatons Hill Hotel has been open for over 11 years now, within the last few years we’ve added accommodation and a shopping centre. Despite so much going on, we are always looking for ways to keep our offering fresh and exciting for the community,” stated Rob.

“We hope the community are surprised by the new and improved bottle shop and enjoy the new distillery!”

A gin workshop at Comiskey Distillery led by Master Distiller Colleen Walters

Eatons Hill Hotel extends with Comiskey Distillery

ALIA takes off again!

After a two-year hiatus, the Australian Liquor Industry Awards were back with a bang, celebrating pubs, people and liquor brands from across the country.

PUBS WERE celebrated at the 2022 Australian Liquor Industry Awards in late October with new and established outfits taking out awards on the night.

With the last ALIAs held in 2019, the industry was raring for the sold-out awards, held at Sydney Town Hall. After two years of restricted movements, the theme was ‘Dress for your next holiday’, and attendees did not disappoint. Guests were clearly gearing up for trips to Hawaii, Las Vegas, safaris, golfing trips and snowfields. The awards ceremony began with off-premise awards, with the onpremise industry lauded in the second half of the ceremony.

Best New Venue was awarded to Odd Culture Newtown, which just celebrated its first birthday. Odd Culture Group CEO James Thorpe was pleased with the result.

“We are stoked to have won the award for best new venue. Odd Culture is a project that our team worked tirelessly on over a number of years, and it’s nice to see that work recognised.”

In the night’s major awards, Beach Hotel Byron Bay took out Hotel of the Year. Owned and operated by MA Hotel Management, outgoing CEO Dan Brady thanked his team for the excellence with which they’ve guided the beach-side venue.

“We are proud and thrilled for the Beach Hotel Byron Bay team for being recognised as Hotel of the Year. There is nothing like the uniqueness of sitting under the sun looking over the Pacific Blue and experiencing the artistry in music, food, and beverage that only comes from this part of the world.

“We are so proud of this team and its connection to the community, which has inspired us all over the last 12 months as they rallied together and provided extraordinary acts of kindness through the floods and leadership for many. Thank you to ALIA - we are grateful for the recognition,” stated Brady.

Merivale was named Hotel Group Operator of the Year, while at an individual level, Tara Bonser of The Fiddler in Sydney’s west was named Publican of the Year.

“What an absolute honour to be nominated alongside some of the most phenomenal hospitality leaders at this year’s ALIA awards. I’m really proud and grateful to be named Publican of The Year, it’s a huge achievement to be recognised in the industry. I’m grateful for the support from my mentor and boss Brad Jenkins who has encouraged me every step of the way.”

Vanguard Luxury Brands was named

Merivale were named Hotel Group Operator of the Year

Beach Hotel, Byron Bay, took out Hotel of the Year

Eastwood Hotel won Best Gaming Venue

Fever-Tree was named Best Mixer

Stone & Wood Pacific Ale was awarded Best Draught Product

Vanguard Luxury Brands is very proud to have won Australia’s top award, the ALIA award for:

On-Premise Supplier Of The Year 2022, 2018, 2015 and 2013.

As well as being Highly Commended for this award in 2014, 2016, 2017 and 2019.

We’re incredibly humbled by the support from the industry and we are so glad to see our favourite venues filling up again.

See you at the bar!

vanguardluxurybrands.com.au

ALIA 2022

On-Premise Supplier of the Year, an award they last won in 2018, and were highly commended for in 2019.

“To say we’re stoked to receive this award… is an understatement!  It’s a testament to the whole team, especially coming out of COVID lockdowns,” stated founder James France.

Vanguard Luxury Brands general manager Danny Connolly agreed.

“We are incredibly humbled and honoured to once again be recognised by the on-premise community as Supplier of the Year. The on-premise community has always been strongly ingrained in the DNA of Vanguard Luxury Brands and this will continue long into the future.

“After such challenging years for our hospitality friends, we are incredibly grateful for the opportunity to support and give back where we can. We wish all of our on-premise customers the best of success ongoing and thank them for the trust and the recognition.”

Overall, it was a night of celebration for the industry, with many venues, groups and brands represented on the night. There was an overwhelming sense of joy after a difficult two years for onpremise venues.

“There were so many great venues nominated across all categories, and it really feels like the industry is gaining much needed momentum after a hard couple of years,” stated Thorpe.

We’ll cheers to that!

Vanguard Luxury Brands was named On-Premise Supplier of the Year

Emcee Bianca Dye

Publican of the Year Tara Bonser

ALIA’s Best Dressed competition

TheShout’s Andy Young and Australian Hotelier’s Vanessa Cavasinni

Golden Sheaf was named Best Sports Venue

And the winners are…

Best New Venue, presented by Fellr Winner: Odd Culture, Newtown Highly commended: Continental Hotel, Sorrento

Best Sports Venue, presented by Foxtel Business Winner: Golden Sheaf Hotel, Double Bay HC: The Oaks Hotel, Neutral Bay

Best Gaming Venue, presented by Stan Sport Winner: Eastwood Hotel, Eastwood HC: Eatons Hill Hotel, Moreton Bay

Best Food Menu, presented by Australian Hotelier Winner: Bopp & Tone, Sydney HC: Mimi’s, Coogee Pavillion

Best Live Music Venue, presented by Hard Fizz Winner: Frankie’s Pizza, Sydney HC: Memphis Slim’s House of Blues, Adelaide

Best NOLO Product, presented by DrinkWise Winner: Heaps Normal Quiet XPA HC: Lyre’s Dry London Spirit

Best Mixer, presented by BrightSide Winner: Fever-Tree HC: Crawley’s Syrup

Best On-Premise Spirit, presented by Bars and Clubs Winner: Four Pillars Rare Dry Gin HC: Never Never Triple Juniper Gin

Best Draught Product, presented by Konvoy Winner: Stone & Wood Pacific Ale HC: Great Northern Super Crisp

Best Beer Venue, presented by White Bay Beer Co Winner: Boilermaker House, Melbourne HC: The Lord Nelson Brewery Hotel, The Rocks

Best Brand Ambassador, presented by BrightSide Winner: Trish Brew, Fever Tree HC: James Irvine, Four Pillars Gin

MAJOR AWARDS

Publican of the Year, presented by Stone & Wood Winner: Tara Bonser, The Fiddler HC: Shaun Brown, Forrester’s Hotel

Hotel of the Year, presented by Jack Daniel’s Winner: Beach Hotel, Byron Bay HC: Coogee Pavilion, Coogee

Hotel Group Operator of the Year, presented by Foxtel Business Winner: Merivale HC: Solotel

On-Premise Supplier of the Year, presented by Australian Hotelier and Bars and Clubs Winner: Vanguard Luxury Brands HC: CUB & CUB Premium Beverages, and Pernod-Ricard

The Vanguard Luxury Brands team

Southtrade’s networking bar

Best Brand Ambassador Trish Brew (right) of Fever-Tree

On the front foot

that we expect them to do everything they can to minimise the harmful impacts of gambling. The Commission will be resolute in pursuing our new requirement to regulate for harm minimisation, and the industry can expect further action from the Commission on this matter.”

In Tasmania, the Rockliff government has announced that all venues operating EGMs will move to a mandatory pre-commitment scheme by 2024, with an annual limit of $5000 per person. Meanwhile in New South Wales, the state’s Crime Commission has recommended that a mandatory cashless gaming system also be introduced for all pubs and clubs.

While legislators and governments may be trying to push these harsh regulations on the industry, pub operators and their industry partners are proactively implementing new technology that helps to identify and address problem gambling in a more meaningful and targeted manner.

Backing facial recognition tech

Craig Laundy of Laundy Hotels, one of the most renowned pub groups in the country, recently lambasted the findings of the New South Wales Crime Commission (NSWCC), which recommended that a mandatory cashless pre-commitment scheme be implemented across all of the state’s EGMs.

THE RESPONSIBILITY of club, pub and casino operators to do all in their power to meet their gaming obligations is a hot-button topic at the moment. The majority of operators meet these obligations and go further to ensure that their community of punters is gambling in a safe and sustainable manner.

But as the saying goes, ‘one bad apple can spoil the whole bunch’. Misconduct at Crown Melbourne and The Star Sydney has meant mandatory cashless gaming will be introduced into both casinos, and the calls have gotten louder for similar, tougher legislation to be introduced for any venue that operates EGMs. When announcing a $120m fine for Crown Melbourne, the Royal Commission’s chairperson Fran Thorn stated: “This disciplinary action also sounds a warning to all in the Victorian gambling industry

There has been an outcry from the pub and club industries that the recommendation is extreme and reactionary, echoing the same attitudes that led to the now rescinded lockdown laws. Many within the industry, Laundy included, are arguing for facial recognition technology as the way forward to combat problem gambling. It is already legally mandated on gaming floors in South Australia.

“This technology allows anyone who has already self-identified as a problem gambler to be immediately identified when they enter a gaming room in any NSW pub or club. No one else is impacted – it just takes human error out of the existing self-exclusion system,” said Laundy.

“This technology is effective, not overly costly and ready to go right now – it has appropriate safeguards in place to protect privacy, and – once again – if you’re not self-excluded you’re not impacted.

“Importantly, it does nothing to punish hundreds of thousands of law-abiding punters who just want a flutter without big brother looking over their shoulders or into their bank accounts.”

Responsible gaming operations have always required a lot of precision and attention to detail, and new technology is aiding publicans with their obligations.

The gaming room at Plough & Ale, one of the newest pubs opened by Craig Laundy of Laundy Hotels

The publican argued that facial recognition technology better addressed the issues with problem gamblers and also any potential criminal activity.

“With the facial recognition technology we want to introduce, problem gamblers upload an image of themselves either in a venue or online. Then, the licensee of a hotel or the secretary of a club can be alerted immediately via text if a problem gambler enters any gaming room in any licensed club or hotel in NSW.

“Why can’t the police upload pictures of these known criminals onto a centralised database and then the same system will alert the hotel as soon as they enter? This could also be rolled out across the casinos and TAB betting agencies.

“Criminals are actually targeted –not everyone.”

Asking the question

One new piece of tech that is being implemented in pubs and clubs up and down the country is the OK2PLAY? player protection platform. The platform allows patrons to press a button on a kiosk or scan strategically-placed QR codes around a venue, which then ask if they feel okay to play, i.e. gamble. If they press ‘No – can I talk to someone?’, then the venue manager is alerted and can approach that person discreetly, check on their welfare and direct them to relevant services.

“With OK2PLAY? you can think of the program as the yellow lights at a school crossing. Patrons can use OK2PLAY? to have a human-to-human conversation with a senior staff member of a venue, where they can be guided directly to assistance,” explains CEO Bryan TeWani.

“[It] has been developed to increase the speed of response between a patron of a venue and staff, creating the pathway for connecting venue’s patrons to assistance in a discreet, seamless, and frictionless manner, in real time.”

One pub that has taken up the new platform is Stardust Hotel in

Cabramatta, in Sydney’s south-west. The hotel has been owned and operated by Phillip Visalli since 1997.

In this time, The Stardust Hotel has been actively involved in community events, with sponsorships, displays and food stalls at the major Cabramatta attractions such as the Moon Festival, various food festivals and Chinese New Year, to name a few.

As an integral part of the community for over 25 years, The Stardust Hotel has a social responsibility to its patrons and the wider local community. By implementing OK2PLAY? recently, Visalli and his team are investing in the support that they offer to the community and taking their responsibility as a community venue seriously.

“We are one of the very few operators in the area that are not part of a larger group, and I believe that this platform is a solution every operator needs to get on board with, so we can all be actively involved in normalising the conversation,” Visalli explains.

“With our team taking it on first in this area as a start, others will follow suit and we can all be really proactive in helping people and asking, are you “OK2PLAY?”

“As operators of gaming facilities, we need to do our part to ensure that people that do come into our venues, that are vulnerable or are having problems with mental health, that we are here to help them.

“Any level of extra support that we can add, we need to do, and we need to actively try to support the people that patronise the venue, and also be there as part of the community,” Visalli concluded.

In an age of so much scrutiny when it comes to gaming, pubs must take advantage of every tool at their disposal to ensure that the wellbeing of their punters, staff and communities are well cared for. New technology is providing plenty of assistance to that end, complementing the work of publicans around the country.

Phillip Visalli has implemented the OK2PLAY? platform at Stardust Hotel

We need to actively try to support the people that patronise the venue, and also be there as part of the community.

Phillip Visalli, Stardust Hotel

It’s crucial to have technology which talks with each other, to not only make your customers journey seamless, but to also ensure you maxmise your time. Access Collins now has a unique intergration with H&L POS system, enabling you to push booking details along with their associated deposits and pre-orders and removes the need for manual rekeying and reduces errors.

Access Collins is a market leading reservation and enquiry management tool, with game changing features including:

“We are simply seeing more bookings, processed quicker and with increased efficiencies. Essentially, we are bringing in more revenue for the business with less admin.”

Tapping into trends

Trends come and go in craft beer, not only seasonally but year to year. So what craft beer trends should you be making the most of this summer?

LIKE FASHION and food, craft beer styles go through waves of popularity and then make way for others. There are old faithfuls that equate to a little black dress – they’re a timeless classic that will never go out of style. But from year to year, certain styles have their ‘it moment’ and then fall out of favour. While these trends are set by brewers, it’s in the on-premise where they take hold. It’s up to publicans and bar managers to make the most of these trends, and keep patrons happy with the flavours and styles that will keep them coming back for more.

So what will be the styles that will dominate the summer of 2022/23?

The styles to stock

Publicans across the country agree that there are a few brews that will be big this summer: hazy beers, sours and seltzers.

Richard Harrison is the venue manager at the Osbourne Hotel in Fortitude Valley,

Brisbane. The pub is renowned both stateand nation-wide for its beer offering, even being a finalist in this year’s Australian Liquor Industry Awards for Best Beer Venue. Harrison shared his thoughts on what will be big this summer.

“Hazys are definitely still on the up and up, they’re being released left, right and centre across a range of categories - IPAs, lagers, pales - so it really does cater to quite a large audience of beer-drinkers ready to experiment (a little).

“Obviously last summer seltzers really made a name for themselves and were quick to trend across Queensland, so this year we’re stocking more flavours – although we’re seeing more people lean towards sours over seltzers. Over a quarter of our craft fridges are now stocked with sours to keep up.”

Over in Perth, Joel Baker, venue manager of The Dutch Trading Co. (DTC), agrees that sours will be a big hit.

“It’s the summer of sours! At least that’s

what we are pushing, along with a few others throughout the country. We will have a big focus on fruited kettle sours, that fruity refreshing hit that screams sunshine. Berries, guava, pineapple, mango and more,’ states Baker.

“Through this we hope to see a small revival in wild ales also for that spot of more elegance. Lambic and lambic style beers, a beer equivalent to champagne, sparkling, sour and good barrel character. Look for Australian producers like La Sirene, Wildflower, Black Arts, Dollar Bill and 2 Metres Tall.”

Sours will be so big at DTC that the venue has planned a heap of events around the beer style.

“We will be featuring a strong sourfocused tap list all summer, plus sour tastings, events and dinners, before winding up around March with our annual Wild & Sour event featuring all 22 taps (might be more before then!) of sour, funk and tart-driven beers for a full week.”

The Osbourne

Fortitude Valley, Brisbane

Bobby Henry, commercial beverage manager for Australian Venue Co (AVC), also affirms that seltzers will have another big summer.

“Seltzers are growing exponentially and they have over the last couple of years. I feel like this summer will be fairly seltzer-driven, and a lot of the craft brewers are bringing out seltzers, so we’re looking at what options we might implement at AVC in that space.”

Easy drinking

While big, bold beers will always have their place – think full-strength IPAs, DIPAs, and NEIPAs with ABVs of six per cent and up – all three publicans suggested that a return to simpler flavours at mid-strength and even low-alcohol versions are gaining favour, as people focus both on wellness and sessionability.

“There’s definitely been an increase in the number of mid-strength craft options being made available. I think the large brewers have implemented them more broadly over the last few years and the craft guys have really started to pick up on that trend,” suggests Henry.

“For example, the Balter Easy Hazy style of beer, which is a 4% style of hazy pale ale, it’s becoming more popular because they’re more approachable for the general consumer.”

Harrison also suggests the NOLO beers are really gaining some traction, particularly within the craft category.

“Another significant trend we’re seeing with craft is that it’s the category of choice for a 0% ABV offering. The craft brands are releasing some really full-flavoured non-alc beers that are absolutely comparable to the booze-infused real deal.”

Sessionability is the big trend, but that doesn’t just come down to ABV. A paring back of bold flavours to your more traditional, crisp beer flavours and styles is also a big part of it. Henry illustrates the point with what he’s seen across AVC.

“[I] wonder whether people are tired of the full-flavouredness and just want to

have something simple, or they’re going out and comsuming more, and the fullflavoured beers, often you can’t consume much volume of.

“We’ve seen a shift away from Balter XPA to Stone & Wood Pacific Ale. People are going to those more approachable styles of beers more often now. Even with Stone & Wood Pacific Ale, which is a really great selling beer for us and a very popular beer obviously, their Green Coast Lager, and its mid-strength version – I’ve seen the sales of that product really increase. It’s just a very basic craft lager. The Green Coast Crisp is a mid-strength and I think that health and wellness element is coming into it as well. I think people are just looking for that sessionability and that simplicity in flavour.”

On the West Coast, Baker is also seeing

the return to simpler, more traditional styles of beers.

“There’s also a not so humble (if I have anything to do with it) return to form of all things lager! Crispy beers are so hot right now. Pilsners, Vienna Lagers, Bocks and more. Noble hopped or even receiving a new world hop regime.

Whitelakes 100 Day Pilsner and White Bay Gantry Crane hit Czech vibes, whilst Otherside hits the big tropical vibes with their NZ-hopped Pilsner.”

There are plenty of beer trends for publicans to, ahem, tap into this summer, so catering for your pub’s crowd is a must, as Harrison knows all too well at the Osbourne Hotel.

“Lots of trends, lots of beer to be drunk this Summer, but we’re voting lower ABV & fruity flavours!”

Sessionability is a big trend influencing AVC’s tap choices this summer

Dutch Trading Co has declared this season as the summer of sours

1. HEADS OF NOOSA JAPANESE STYLE LAGER

Australian barley and rice play a lead role in creating this popular signature lager by Heads of Noosa. Brewed, fermented and filtered with precision. This lager is clean, crisp and delicately divine... for exceptional times. Call 1300 143 237 or email info@headsofnoosa. com.au

ABV: 4.5% www.headsofnoosa.com.au

Shot at THE HENSON, MARRICKVILLE

2. 4 PINES HAZY PALE ALE

A juicy drop with a mystic haze, dumped with loads of tropical fruit notes from heavy additions of Strata, Enigma and Nectaron hops finishing with a smooth bitterness. Haven’t tried it yet? Well, if a Jimi Hendrix guitar solo had a flavour, this would be it. She’s also got the AIBA gold (2022 AIBA Package) to prove it. As of November, 4 Pines Hazy Pale Ale is in the top 5 Hazy Pales in the country and the second fastest growing!

ABV: 6.0% https://4pinesbeer.com.au/

3. HAWKE’S LAGER

This refreshing lager is brewed to remind us all that you just can’t beat the simple things in life. It was Bob’s favourite beer and we hope it becomes one of yours too.Brewed with Australian barley and wheat, this Aussie-style lager has a subtle citrus aroma, light bitterness and a gentle dry finish.

ABV: 4.2% https://www.hawkesbrewing. com/

4. BLACK BREWING CO STRATA IPA

Island Hopping. A tropical fruit bomb serving up an island of juicy pineapple and berry flavours and aromas with a smooth citrusy bitterness. Black Brewing Co uses a combination of Aussie and American Strata hops to create the delicate flavours that make this IPA very easy drinking. Email orders@thebevco.com.au for sales.

ABV: 6.0% https://blackbrewingco.com. au/

5. KAIJU! BEER PLEAZURE KRUZE HAZY PALE ALE

Pleasantly hazy sun kissed straw colour and a pillowy soft mouthfeel, the hop flavours blend perfectly with the juicy aromas of grapefruit, lemon zest, pineapple and lychee, effecting a super clean finish with just a hint of quenching bitterness.

ABV: 4.8% www.kaijubeer.com.au

6. HAWKE’S UNDERDOG SESSION LAGER

Everyone loves an underdog. That’s why Hawkie gave the nation the day off after we won the ‘83 America’s Cup. Because when an underdog wins, we all win. So keep punching above your weight, Australia. Just like this gutsy, hopped-up session lager. A blend of juicy new era hops surge forth on the nose and palate, while the hallmark lager profile packs a crisp, light malt finish to satisfy any thirst.

ABV: 3.5% https://www.hawkesbrewing. com/

7. YOUNG HENRY’S HAZY PALE ALE

Pouring a delish golden pale, with a gorgeous off-white head, this beer is a wonder to behold! A pungent bouquet of tropical stone fruit and citrus wafts through the air, making way for a pillowy, perfectly balanced mouthfeel and flavour. New to the core range in both keg and can, it’s ready to be thoroughly enjoyed by all!

ABV: 5.2% www.younghenrys.com

8.

HEADS OF NOOSA

LAGER 3.5

Lager 3.5 is a refreshing mid-strength beer brewed with a unique blend of specialty malts. Fermented ice cold for a clean and crisp mouthfeel and filtered, making it easy on the eye and the palate. Mid strength and full-flavoured, Lager 3.5 is perfect for days in the sun. Call 1300 143 237 or email info@headsofnoosa.com.au

ABV: 3.5% www.headsofnoosa.com.au

Summer Sips

This summer is all about crisp lagers, hazy pale ales and a cheeky IPA or two.

Shot by O’NEILL PHOTOGRAPHICS

A Sound Investment

THE VALUE of live music to a venue is multi-faceted and not a simple matter of financial ROI. Live music differentiates venues from competing food and beverage operators nearby, including nightclubs, restaurants and cafes. It also defines the personality of a venue and can build a reputation that extends well beyond the local suburb, city or state.

The Beach Hotel epitomises Australia’s reputation for iconic live music venues. The Byron Bay hotel, in the Northern Rivers region of NSW, has a capacity of more than 1600. Its offerings span food and beverage, live entertainment and accommodation. This year, it justifiably won Hotel of the Year at the Australian Liquor Industry Awards (see page 12).

In 2019, MA Hotel Management (MAHM) acquired the Beach Hotel, Byron Bay for $104 million. For the first time in 13 years, MAHM united the leasehold and

freehold, enabling the owners to upgrade and shape the venue according to their contemporary vision.

Beach Hotel’s general manager Anthony Brady says, “When we became owners of The Beachy in early 2020, being an active and supportive part of this community is a responsibility that we’ve taken very seriously. This helps guide our team and how we approach our business every day. That’s why we not only support live music but all artistry in the region, including our food and beverage offering as well as local initiatives like the Byron Music Festival and Bluesfest Busking Competition.”

While live music, like many industries, suffered in a multitude of ways throughout the pandemic – with some venues and artists opting out of the music industry altogether – the Beach Hotel continued to enable live music.

They obeyed the restrictions to allow local artists to perform to smaller, seated audiences.

“Throughout COVID-19, we continued to host live music because it was critically important to us that we maintained our support for artists in the area. During a time of ‘dancing in your seats’ it was energising not only for our customers and regular artists but also our team because they saw our commitment to supporting the music industry,” says Brady.

Operations manager Marc Labonte adds, “Byron is a truly a ‘melting-pot’. There’s so much diversity in this town, from the locals who call it home through to the visitors we welcome here. With this in mind, it’s important to us that our entertainment schedule reflects this – you’ll find it is as diverse and varied as the customers who visit The Beachy. There’s something for everyone.”

Live music can be the great differentiator for pubs against other on-premise competition, and MA Hotel Management have made a great investment in the space with Beach Hotel in Byron Bay to attract crowds and grow its reputation. By Cat Woods.

Wolfmother playing at the Beach Hotel

INVESTING IN SOUND

While live music was performed from bedrooms, loungerooms and attics throughout the pandemic, the sound quality that is acceptable on YouTube and iPhones is not going to attract a discerning music lover to a live venue. The clarity and amplitude of sound, requiring careful consideration of room acoustics and sound insulation (ensuring that sound remains in the venue, not escaping into the surrounding environment), and the ability to see the artist from various points of the room all play into the quality of a live music experience. It often doesn’t come cheaply, unless the previous owners have invested in recent upgrades to their venue.

“We invested more than $900,000 to upgrade the live music part of the venue. The capacity can be customised based on the performance and event but can be more than 1,200 people,” explains Brady.

Nearly $1 million ensured a full and thorough AV facelift for The Beach Hotel, assisted through consultation with a music industry insider.

“We undertook a total upgrade of all the equipment in sound and lighting. This included all new equipment including

microphones, speakers and the PA system,” Brady details.

“We worked with industry renowned artist, producer, and Byron local, Jono Ma when we upgraded our live entertainment set-up. Working with Jono provided the insights we needed to ensure the sound and audio improvements were state-ofthe-art and highly functional. We wanted to optimise the acoustics of the venue and ensure that the sound and lighting could be customised to create the right sound, vibe and ambience for almost any act, from an intimate acoustic soloist through to a large live band performance or thumping DJ set.”

They also made repairs to the stage and renovated the back-of-house area to be more functional through the inclusion of additional storage.

“The investment we made in our live entertainment set-up means we have a world-class performance space for artists and there is no longer a need to bumpin additional sound or lighting. We also have the flexibility and control to support almost any act. Today, artists who perform at The Beachy can simply turn up with their instruments and trust that we have the right tech to help them put on a great performance.”

MUSIC AND RISK TAKING

As larger conglomerates increasingly invest in small- and medium-sized pubs and clubs, there are benefits and obstacles for live music. Often, there is the financial safety net present to spend on live music even if pokies or live sports broadcasts would potentially result in greater profits; and often there is money to splash on high-quality, acoustically enhanced rooms. That said, where live music is purely seen in terms of its ROI, there may not be a willingness to allow the live music element of a venue to flounder for a few weeks or months before audiences come to value it, spread the word-of-mouth praise, and build into a solid, loyal customer base.

During covid-mandated closures and limited trading, MAHM invested nearly $6 million in extensive repairs and updates to the venue. This included over $900,000 towards an upgrade of the audio-visual equipment and staging at the venue.

MAHM bought another major Byron Bay venue in December 2021, spending $68 million on Hotel Brunswick. That venue also hosts live music, events (parties, weddings, family friendly entertainment) and offers a solid, mostly

Live Music a Thriving Australian Industry

The NSW Government pledged $85 million in funding to performing arts and live music in February 2022. This was embraced by Live Performance Australia chief executive Evelyn Richardson, who acknowledged that the live sector contributed $36.5 billion to the Australian economy in 2019, with a flow-on effect into other sectors including hospitality, travel and tourism.

As Paul Muller and Dr Dave Carter, lecturer in Music Technology at University of Tasmania, reported in their 2016 report ‘Valuing Live Music Venues’, consumers of live music often spend on related goods and services including accommodation, merchandise (clothes and other memorabilia), food and beverages, tickets and parking.

Mylee Grace playing at the Secret Sounds Flood Aid event

locally-sourced food and beverage menu. Their music offering, like The Beach Hotel’s, is eclectic but tending more towards blues, reggae and folk than the DJ party-style fostered at their larger venue.

AN INTERDEPENDENT, SKILLED NETWORK

Live music is not a set-and-forget matter, much like choosing a shade to paint the walls and then moving on. It is dynamic, with a highly independent workforce and an ever-changing scene as far as musical genres, trends, artists and competition in the form of venues and festivals nearby.

Venues that want live music to succeed, and to reap the subsequent financial and reputational credibility, will put time and effort into hiring qualified, proven bookers, promoters, and managers. They will invest from the ground up in a quality performance space, acoustics and backstage space for artists. Many of the music industry professionals involved in delivering live music are self-employed contractors and many have longstanding relationships with record labels, artists, venues, engineers and promoters. This is of great benefit to venue owners and managers and the art of nurturing relationships and recognising established and upcoming artists, or trusting a band

booker to be discerning and attentive to the venue location and demographic is essential to longevity.

“We are incredibly fortunate that Byron and the surrounding region have become renowned in the music industry – from Rocking Horse Studios to the SAE Institute where students study audio and music and we proudly support. As a result, the area has become a real breeding-ground for people who have a passion for music so we can put on incredible entertainment for our customers at The Beachy,” Labonte explains.

“We primarily showcase local and up-and-coming artists at The Beachy and it’s a privilege for us to be able to give them a stage and a world-class venue to perform and grow their careers.”

Their live music schedule traverses established, radio favourites like Tasman Keith, Bag Raiders, You Am I and Running Touch with up-and-coming artists including Pablo Laverde, Grace Grove, Jesse Witney and Kane Muir. Additionally, they offer a rotating roster of DJs to encourage music lovers onto the dancefloor.

Increasingly, fairness and respect within the live music industry is under the spotlight. As much as venues need to see the financial and reputational benefit of investing in live music, they also need to care for their workers to ensure their reputation and integrity are maintained.

Member-led Musicians Australia (formed August 2018), a branch of the Media, Entertainment and Arts Alliance is an industry-specific union with the goal of ensuring musicians receive a minimum payment per gig of $250. Their Gig Map provides a guide enabling artists to share the venue and the fee they were paid, which provides an insight for venues to compare their own fees and ensure they are meeting a minimum standard.

“The Beach Hotel has not signed the Musicians Australia pledge though we do pay our live acts more than $250 per gig, which is the minimum performance fee within the industry pledge,” says Brady.

With a significant investment in its live music offering, The Beach Hotel has bolstered its credibility and working relationships with artists, and grown its visitation and reputation with music lovers from near and far. Attendance to gigs has seen spend flow on to other parts of the hotel, particularly as the live music program continues to grow in quantity and in quality. Now that’s a sound investment.

An aerial view of the Beach Hotel

Musician Austin Mackay

Not your average beer garden

There’s a line of sight to the children’s playground from all parts of The Gardens

The two pavilions can each host functions for up to 100 people

The Gardens are the last stage of a four-year renovation project at Ambarvale Hotel which has seen it become a massive drawcard for the local community.

THE AMBARVALE Hotel has been a massive project for hotelier Colin Parras. He first purchased the Campbelltown pub off the Lantern Hotel Group in 2016 for $21.2 million and began renovations that would transform the hotel. In 2019, after the majority of renovation works had been completed on the behemoth south-western Sydney pub, Parras told Australian Hotelier that the works had cost “many millions and there’s probably a few more to go with stage four.”

That last stage was the reworking of the large beer garden space at the back of the pub, which after covid and rain delays has finally been completed. Now known as The Gardens, the pub’s outdoor space is reminiscent of an English country garden, with an approachable Australian twist.

Paul Kelly of Paul Kelly Design has been working alongside Parras on the project over the years, and he says The Gardens not only complete The Ambarvale Hotel, but that they supercede the expectations of what a beer garden should look like.

“It’s brought a new sense of life to the venue because obviously because of covid people love being outside, but it’s a really different experience for a pub. It’s almost like a country pub feel with the beer garden spilling into beautiful walkways, beautiful trees. Where typically a beer garden has some fairy lights, a couple of big tables and umbrellas, this is quite extensive.”

The Gardens still provides something for everyone, but focuses on two major target demographics: the medium-sized functions market, and families.

FUNCTIONS AND FAMILIES

The brief given to Kelly was to build a refined beer garden that would include outdoor function spaces that could cater for larger groups.

“We created these large pavilions that people could rent out for 80-100 people. These large areas that are adjacent to a bar, to kids’ areas, to gardens. So they’re still part of the action and different to a normal function area which is generally internal and closed off. These are the heart of the venue,” explains Kelly.

Families are also catered for at The Gardens with the inclusion of a large playground area with play equipment that is fenced off to keep the little ones safe. The playground is visible from anywhere in The Gardens so that parents can keep an eye on their kids from their table, rather than having to stay by their children’s side while they play. There’s also only one way in and out, to add a layer of safety as well.

“It’s very safe, which is paramount. So if kids are playing there, they can’t get out.”

While families and functions are the focus, they are not the only groups catered for within Ambarvale Hotel’s outdoor space. There’s also a large stage with a courtyard in front of it where acts play from Friday to Sunday, with an audio system that is hooked up to the rest of the venue, meaning you can hear the acts from anywhere in the pub. And next to the bar in the undercroft there is seating that is perfect for a couple of cocktails with friends.

NATURAL BEAUTY

The aesthetic for The Gardens is a refined country look, reminiscent of an English garden. The look helps to attract the function market that Parras was after, and fits in well with its surroundings.

“It overlooks lovely rolling hills, and I always thought that would create a great backdrop to do a nice outdoor space,” stated Parras.

The space is filled with timber structures painted white, which looks more refined than natural timber tones.

“We didn’t want to do anything in the natural tones as it would look too rustic, and too raw. We want people to have functions there. We want people to say ‘I want to have my thirtieth birthday there for 100 people’, and they can sit there and it feels like a special experience because of the beautiful structure above, not because it’s an old recycled structure,” states Kelly.

“I think that stuff is sort of done.”

To complement the abundance of white, and to create the garden look, the space is also filled with greenery. A lot of thought was put into the planting of the space, with plants chosen for their robustness, approachability and how they would change throughout the seasons.

“We’ve used things like rosemary and lavender and the gardens smell really fresh and nice, almost like an English garden,” explains Kelly.

“But the plants were also chosen so that people would acknowledge them. There’s no wild species there that people wouldn’t understand, it’s an approachable concept that people can relate to their own gardens in. They know what the plants are so they can grab them and have a sniff.

“But especially with the kids, the plants had to be very robust, as the kids end up in gardens a lot, so making sure everything we chose was very durable and also mainly evergreen. We didn’t want any perennials or deciduous shrubbery, because the trees are all deciduous so in winter it’s a very different look to spring or summer.”

RAIN, HAIL OR SHINE

Weather is a huge factor in the design of any outdoor space, and it was forefront of mind for The Gardens – particularly as they took six months to construct due to constant rain delays. The outdoor space has a four-metre-high acoustic wall built entirely around it so that The Gardens can trade until midnight, but the post holes for the fence kept filling with water as Sydney experienced an extremely wet winter.

The construction process was a reminder that inclement weather conditions would have to be

factored in to the new outdoor space, as extreme heat, strong winds and heavy rain become more commonplace.

All the external spaces are closeable and openable as required. They have weather blinds, heating, fans, and misting systems. The pavilions have even been positioned so they can get a cross breeze on a hot day. Catering for the weather has become a massive focus for Kelly of late.

“Depending on the weather conditions, these external pavilions can cater for anything. We did a project at Parramatta Square for a company called Walker, where we created all of these external pods, which were fully catered with every single thing you would need, like really nice lighting, really good quality sound, etc. And we applied a lot of those same techniques here. So for a lot of people it’s not a second choice, it’s their first choice.”

With The Gardens complete, the major renovations of Ambarvale Hotel under Parras’ guidance are finally done. There is so much on offer throughout the pub, and Kelly says The Gardens are an amplification of the level of quality available in the rest of the venue, regardless of what kind of experience you are after.

“The pub already has those markets, and this is the missing link to providing the total solution for the Ambarvale Hotel.”

We want people to say ‘I want to have my thirtieth birthday there for 100 people’… and it feels like a special experience.

Paul Kelly, Paul Kelly Design

All parts of the The Gardens, including the bar in the undercroft can be closed up in inclement weather

Brighter days ahead

IT GOES without saying that to be elected unopposed as national president of the Australian Hotels Association –taking over from Scott Leach, who stood down after five years in the top job – is a great honour.

And, for me, personally, to follow closely in the footsteps of that great friend, publican and fellow Victorian the late Peter Burnett, AM – who served three terms as national president – makes it an even greater honour.

The hotel industry really is a family; we pull together when times are tough. Never has that been more obvious than in the last few years when we have been at the economic front-line in the battle against covid.

I don’t have to tell you our pubs were among the first to close and the last to reopen and our industry was decimated. But we worked together, states and territories alike, under the tireless leadership of Scott Leach – who has stood down after an unprecedented five years in the top role.

Scott mentioned in the previous edition of Australian Hotelier that he felt he had “steered our industry through the storm and it is time to go below deck and have a drink.”

I agree with that sentiment. A drink well-earned – and I’m tipping it may be more than one. I would like to thank Scott for his leadership through an incredibly difficult period.

Scott personally made a significant contribution to the hospitality industry as national president, he challenged us all to collectively push for better outcomes at all levels which would ultimately benefit all members and the broader hospitality industry.

The work ahead

There’s no doubt I take the helm at a challenging time. As we look to accelerate our recovery out of the pandemic, current economic conditions in the broader marketplace are difficult to say the least. Hoteliers are continuing to experience chronic skill and labour shortages which are also contributing to supply-chain issues.

A major focus will be to seek out initiatives that create opportunities for training and attracting people to the sector, highlighting the career possibilities available to them in the hospitality industry. This should include promoting hospitality as an inviting workplace

to a broader range of people in our communities, as well as implementing high-value skilled migration strategies.

We will also continue to work with governments at all levels, regulators and our corporate partners in reducing the costs of doing business, which includes utilities and insurance. Reducing these costs can ensure pubs and hotels continue to be exciting, vibrant and viable businesses.

And, just as importantly, we will continue to collaborate with governments to advance Australia as a world-class tourism and event destination.

Combining these efforts will create confidence in the hospitality sector, which in turn will encourage investment in pubs and hotels, and the dynamic workforce we foster.

The AHA National Board and I remain committed to an economic and social environment that stimulates the vibrant hospitality industry and pub culture Australia is known for. Our industry is nothing but resilient and we look forward to brighter days ahead in 2023.

I wish you great trade and a prosperous holiday period.

New AHA National President David Canny outlines the association’s current focus under his leadership.