AUSTRALIAN
AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE
Vol. 38 No. 11- December/January 2021-22
THAT’S A PLUS Hostplus Indexed Balanced
HOSTPLUS INDEXED BALANCED OPTION AWARDED BEST OF THE BEST 2022. More Hostplus members are choosing our Indexed Balanced option for its investment fee of just 0.06%, a low admin fee and consistent 7-year return of 8.49% p.a.* *SuperRatings Fund Crediting Rate Survey – Balanced (60-76), 30 June 2021. Money magazine has awarded Hostplus Best Value Balanced Super Product as judged based on the lowest priced balanced superannuation products where fees are those that apply to balances of $10,000 and $50,000. Money magazine does not issue, sell, guarantee, or underwrite this product. Go to www. moneymag.com.au for details of this criteria. Awards and ratings are only one factor to be taken into account when choosing a super fund. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 as trustee for the Hostplus Superannuation Fund (the Fund) ABN 68 657 495 890, MySuper No 68 657 495 890 198. This information is general advice only and does not take into account your personal objectives, financial situation or needs. You should consider if this information is appropriate for you in light of your circumstances before acting on it. Past performance is not a reliable indicator of future performance and should never be the sole factor considered when selecting a superannuation fund. Please read the relevant Hostplus Product Disclosure Statement (PDS) and Target Market Determination (TMD), available at hostplus.com.au before making a decision about Hostplus. HP1549
IN THIS ISSUE: CRAFT BEER | POS AND OP TECH | LIVE ENTERTAINMENT
15 YEARS PLATINUM PERFORMANCE
THAT’S A PLUS Not only has Hostplus delivered its best ever single-year return of 21.3%^ in 2021 for its Balanced (MySuper) Option, we’ve also been recognised for top performance over the long term.# Good numbers however you read it and a real WIN WIN for our members’ retirement savings.
^Hostplus’ Balanced (MySuper) Option net annual return 2021. #SuperRatings has awarded the Hostplus Superannuation Fund, Hostplus Personal Super Plan and Hostplus Executive a 15 year Platinum Performance rating. SuperRatings has awarded the Hostplus Superannuation Fund, Hostplus MySuper, Hostplus Personal Super Plan and Hostplus Executive a Platinum 2021 MyChoice Super rating. 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 is not a recommendation to purchase, sell or hold any product. 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 superratings.com.au for ratings information and to access the full report (©) 2021 SuperRatings. All rights reserved. Awards and ratings are only one factor to be taken into account when choosing a super fund. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 as trustee for the Hostplus Superannuation Fund (the Fund) ABN 68 657 495 890, MySuper No 68 657 495 890 198. Please read the relevant Hostplus Product Disclosure Statement (PDS) and Target Market Determination (TMD), available at hostplus.com.au before making a decision about Hostplus. HP1549.
2021
CONTENTS & ED’S NOTE
WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au
Contents
P12
SPECIAL FEATURES
REGULARS
7 POS and OP Tech: AVC rolls out
6 News: What’s happening in pubs across
Afterpay; Banktech’s new CRT.
Australia.
15 Craft Beer: Odd Culture Group’s wild
26 Design & Build: The Mermaid Beach
strategy; Craft beer trends;
Tavern is making a splash.
Brewpub news. 19 On-Premise: Hard seltzer post-mix rolls out around Australia.
30 Tales from the Top: Hunt Hospitality
discusses Shoeless Jack, its new industry companion.
22 No and Low Alc: Lyre’s pops the cork on 24 Ed’s Live Entertainment: Muso’s new backers
Editor’s Note end of another incredibly
that helps pubs manage this tricky part
challenging year. For
of the business mix, and we find out what
an industry that’s been
inspired Victorian pub group Sand Hill Road
harder hit than any other
to participate in the company’s latest funding
by the pandemic, things are certainly looking
round ahead of its international expansion.
up, but it’s going to take time to fully recover,
Read all about it on p24.
and many changes, good and bad, will endure.
And in our Design & Build feature on p26,
With vaccination rates in Australia inching ever
we take a tour through JDA Hotels’ Mermaid
higher, however, indications are that the worst
Beach Tavern on the Gold Coast. Find out
is now behind us.
more about this striking venue, the design of
trend of the broader beer segment. In this
which was inspired by a jewellery box. I wish you a wonderful holiday season and a Happy New Year. See you in 2022!
feature, we take a close look at what sort of consumers are driving this growth, and what
Amanda Bryan, Editor
they value in their favourite brews. Head to
E: abryan@intermedia.com.au
our full craft wrap starting on p12. With live entertainment also becoming increasingly feasible for venues, we speak
4 | Australian Hotelier
NATIONAL SALES MANAGER: Jason Wild Tel: 02 8586 6213 jwild@intermedia.com.au
SUBSCRIPTION RATES
to Melbourne startup Muso, a tech platform
which continues to post growth, bucking the
JOURNALIST: Seamus May smay@intermedia.com.au
PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au
Well, we’ve come to the
In this issue, with the festive season now in
EDITOR: Amanda Bryan abryan@intermedia.com.au
GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY: Kea Thorburn kthorburn@intermedia.com.au
include Sand Hill Road.
full swing, we dip into the craft beer category,
PUBLISHER: Paul Wootton
GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP: Shane T. Williams
a festive new tipple. Pick
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NEWS
In the
news
WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA
WA industry awards winners announced Treendale Farm Hotel has been named
was won by Tonic & Ginger (The Old
underscoring the fortunate position WA has
Western Australia’s best regional
Synagogue), the Small Bar Award was
enjoyed for much of the past 12 months.
hospitality venue and the new pub bagged
won by Caballitos, and The Wine List
three more awards at the 2021 AHA-Aon
Award was won by The Shorehouse.
Hospitality Awards for Excellence.
“WA’s hotel and hospitality industry has continued to face challenges associated
Perth Airport and Healthy Mind Menu
with COVID-19, but there is no question
Built last year, the 10,000sqm family-
received Service to Australia Awards for
that we are in a far better situation than
friendly LocalsCo-owned venue is located
their contribution to the WA community
most, which has allowed us to host
in Australind, around 160 kilometres south
during the pandemic.
Australia’s largest hospitality industry
of Perth.
Another LocalsCo venue, the Exchange
In addition to the regional award,
Hotel Kalgoorlie, was also recognised on
event two years in a row,” he said. “Despite navigating several
Treendale Farm Hotel received three
the night for its pub dining offer, taking out
lockdowns, restrictions, border
state-wide wins: the New Venue Award, the
the Best Casual Pub Dining Regional award.
closures and the ongoing uncertainty
Retail Bottleshop Award, and the Family
LocalsCo co-owner Lawson Douglas
of the pandemic, WA’s bars, pubs,
Dining Award at the annual WA event held
said it had been a huge year for WA
hotels, taverns and restaurants have
at Crown Towers Perth last month.
hospitality with lots of fantastic venues
reached new levels of excellence in
and operators doing great things.
hospitality – these awards celebrate this
Two other big winners on the night were The Royal Hotel Perth which was named
“LocalsCo and all the venue teams are
Perth’s Best Hospitality Venue, and ARK
immensely proud to receive five prominent
Group which picked up the Group Venue
awards for two of our venues,” he said.
Operator award. The Cocktail Bar Award was won by Tiki as FK, the Restaurant Award
determination and success. “WA now boasts world-class hospitality venues, which is reflected in the quality
AHA(WA) CEO Bradley Woods said the
of the winners and finalists of this year’s
gala ball was largest gathering of hospitality
awards – Western Australians really are
professionals anywhere in Australia,
spoiled for choice across the state.”
WGHA SEEKS NEW CEO Women in Gaming & Hospitality
can drive the necessary growth that will lead to further positive
Australasia (WGHA) is on the
impact for gender equity.”
hunt for a new chief following the
Helen Galloway
WGHA chair Christie Roser said, “On behalf of the board
announcement that its founder
we would like to thank Helen Galloway for establishing the
and CEO Helen Galloway is
organisation and being a visible advocate for women in the
leaving the post to focus on
industry. We wish Helen all the very best as she focuses on her
other commitments.
other commitments.”
Galloway, who will hand
The WGHA is now seeking a new chief to continue advocating and
over early next year, said that influencing systemic change had
driving change in the industry and to help deliver on WGHA’s goal of
been rewarding yet challenging work. “I have had the privilege
achieving gender equity and equality and an inclusive industry.
of establishing this not-for-profit organisation and creating the structure to drive change in the industry,” she said. “The time is right for me to hand the reins to a new person that
“WGHA is looking for an experienced leader to bring a fresh perspective and energy as we seek to grow our partnerships and continue to unite the industry for an equitable future,” Roser said.
December/January 2021-22 | 5
In the
news
rd Harri son
Pub groups reward staff with an ownership stake Brisbane’s oldest pubs and rewarded a staff member with an ownership stake in
ch a
Kickon Group has acquired one of
WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA
Ri
the process. In its first purchase since rebranding from Collective Heads, Kickon Group acquired the Osbourne Hotel in Brisbane’s Fortitude re wD
o
Valley which has been operating since 1864. reward high-value staff, the group has added
nd
As part of a pub partner program to Richard Harrison, a former venue manager of the Plough Inn in South Bank, to the ownership team.
RESEARCH REVEALS CHANGED PATHS TO PURCHASE
The group is passionate about staff development, Kickon founder and director Craig Shearer said, and through the Kickon
Australia’s On-Premise should prepare for subtle but significant
Group Pub Partner Program which began back in 2012, Harrison
changes in the way consumers find and engage with drinks brands
has been given the opportunity to be a first-time hotel owner at
and venues, according to research from CGA.
The Osbourne.
CGA’s deep OPUS (On Premise User Survey) reveals that more
“Nothing brings me more joy than being able to offer the
than two in five (43%) consumers are more likely to plan their
opportunity of pub ownership to key members of our team
hospitality visits in detail than they did pre-Covid, creating a surge
through the Pub Partnership program,” Shearer said.
in reservations, with half (51%) and a third (32%) of consumers now
“Seeing staff progress from duty manager to venue manager to
more likely to pre-book tables for food and drink respectively.
business partner is something we hold dear and are really proud of.
Safety-conscious people have also turned to apps and other
“Richo is well deserving of the opportunity, and we can’t wait
digital solutions to reduce contact, and a third (34%) of all consumers now say they prefer to use technology to order and pay, though the
to see how The Osbourne performs under his steady hand.” Shearer said Kickon Group is seeking to further expand and
majority (66%) still like to interact with staff. This has created a three-
attract new talent, and for those who may not have the resources
way split in the way people want to order—between table service
or capacity to own their own venue, Kickon can “bridge that gap
(42%), at the bar (30%) and via a phone or tablet (23%).
with a mutually beneficial partnership”.
CGA has found another growing divide between those wanting
The O’Hara Group has embarked on a similar strategy with
post-lockdown premium experiences, and those who have been
its newly opened Camellia Hotel opposite Sydney’s Rosehill
financially hit and are now seeking value. Just over half (55%) of
Racecourse which sees long-time employee Andrew Do take his
consumers now think value for money is an important factor in
first pub ownership stake.
their choice of where to eat or drink out—almost exactly the same number who say the same about the quality of food (54%). These Covid-related changes give suppliers and operators new points at which to influence people’s buying decisions, according
Do is a former licensee at The Central Hotel Blacktown and The Fairfield Hotel in Fairfield and has worked for the O’Hara family for eight years. According to O’Hara Group, there are
to CGA. Research shows that nearly half (47%) only decide what
opportunities on offer for staff who work
to drink when they step foot in a venue, and nearly as many (44%)
hard and prove themselves.
are seeking to experiment with new drinks, showing there is clear potential for brands and operators to encourage trial. “As Australia’s On Premise settles into a new normal, there are
“Andrew has always gone above and beyond for his team and his customers so we have no doubt he will be great in the
some great opportunities to intervene on people’s paths to purchase,”
role of managing the hotel and all that it
says Graeme Loudon, CGA’s managing director, EMEA & APAC.
has to offer,” Dan O’Hara said.
Keep up with the latest industry news! 6 | Australian Hotelier
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A
POS AND OP TECH
AVC’s Afterpay alliance a world first
Australian Venue Co has launched a ‘Dine Now, Pay Later’ offer in its venues in what the pub group describes as a world-first for the Afterpay platform. AUSTRALIAN-MADE GLOBAL payments success story Afterpay has been rolled out across 160 Australian Venue Co. (AVC) venues in what’s been hailed as a world-first for the hospitality sector. Afterpay, which has become a global leader in the retail buy-
operators have been cautious about hospitality to date.” Waterson notes that the pub group is not using Afterpay at the point-of-sale for its liquor retail or gaming operations. “We’re already upholding responsible service of alcohol, and
now, pay later (BNPL) space, allows consumers to spread out
that also applies to payments, so Afterpay doesn’t change our
payments over four interest-free instalments if paid on time.
responsibilities around that.
In August, payments giant Square, which is led by Twitter
Waterson says because Afterpay’s credit limits were low, and
founder Jack Dorsey, announced plans to acquire the disruptive
it had strong mechanisms in place to prevent overspending, AVC
startup in a $39 billion deal.
was very comfortable adopting the platform.
AVC first rolled out Afterpay five months ago through its Mr Yum-
“The other thing that gave us confidence is that 90 per cent of
enabled transactions, according to CEO Paul Waterson, and this
Afterpay transactions never incur a late fee, which means people
worked so well, the group decided to adopt a direct Afterpay offer.
are generally using this as a budgeting tool.”
With cash transactions at hospitality venues on a steep decline,
According to Waterson, taking these factors into account,
Waterson said, patrons have been requesting Afterpay for
extending Afterpay into the hospitality space was the next logical
transactions – 90 per cent of which are for food – at AVC venues.
step for BNPL.
Waterson says the group had been in discussions with Afterpay with its millennial customers in mind for quite a while. “These days, younger people use Afterpay as a proxy for the old credit card,” he said. “We’ve been talking with Afterpay for two years now about entering into a partnership, however, BNPL
“We’ve been using credit cards in hospitality since the ‘80s and this is just the modern version of that, and it’s an even safer option because the limits are lower,” he says. “Although we’re the first, I think you’ll find that other hospitality players will join Afterpay as well.”
December/January 2021-22 | 7
POS AND OP TECH
A revolution in cash redemption Banktech has re-engineered both hardware and software to create its new QuickPay CRT S2 to help pubs stay ahead of the game. CREATING A great gaming floor that
from NCR, and the changes this has made
keeps customers happy, engaged and
are significant.
coming back, takes a lot of time and
dispenser promises improvements across
(CRT) is an integral part of this equation,
a range of key metrics that will deliver
and a crucial part of the overall customer
significant improvements in reliability
experience, according to payment and
including a 50 per cent increase in notes
technology solutions company Banktech.
dispensed (single bunch), a 40 per cent
With this in mind, Banktech says it is
improvement in dispenser reliability, a 20 per
continually seeking to improve its CRTs
cent improvement in picking notes, and a 17
to enhance customer experience and
per cent increase in cash cassette capacity.
also to complement the look of its customer’s venues. Its latest release – the new QuickPay
Key software changes In addition to significant hardware changes in
CRT S2 – has involved significant re-
the QuickPay CRT S2, the software has also
engineering of both hardware and
been completely redesigned, Banktech says.
software, according to Bantech’s general manager of sales Henry Kiwarkis. “We don’t see the new QuickPay CRT S2
The daily settlement process has been re-engineered to make it simpler and more intuitive, providing time savings of up to
as just an evolution of the traditional CRT.
70 per cent on the existing process for
Rather, we see it as a revolution,” he says.
venue managers.
“As the gaming experience changes, we
Also, new customer transactions have
understand the importance of ensuring
been added (subject to your gaming system
our devices and systems are ahead of
capability) including allowing customers
the game.”
to insert and cash multiple TITO tickets in
Leaps in CRT tech Cash technology has changed significantly
one transaction and allowing customers to break multiple notes. The screens are also available in a number of languages.
over the years with big changes from paper
The QuickPay CRT S2 graphics also
to polymer notes, plus more subtle security
allow greater customisation and further
changes such as clear windows and
enhance the look and feel of a venue.
holograms, and equipment manufacturers
Banktech says its equipment is also
like Banktech have had to keep up with
‘digital ready’ if required to future-proof
these changes.
its clients’ investments.
The core of any CRT is the cash
8 | Australian Hotelier
According to Banktech, the NCR S2 cash
effort. The cash redemption terminal
While it can’t upgrade the dispenser
dispensing module, and NCR is the world’s
to the new S2 version, Banktech can
leading cash technology provider, Banktech
offer existing maintenance customers an
says. The QuickPay CRT S2 incorporates
upgrade of their existing QuickPay software
the recently released S2 dispenser module
to this latest version at no additional cost.
The NEW QuickPay CRT Series 2 has arrived NEW QuickPay CRT Series 2 We are pleased to announce the launch of the QuickPay CRT S2 that sets the NEW industry benchmark. A CRT is an integral part of any gaming room and an important touch point for your gaming patrons. Banktech is continually striving to deliver CRTs that not only deliver a great customer experience every time, but also enhance and complement the look of your venue. The NEW QuickPay CRT S2 is available as either a 15” or 27” touchscreen.
What’s NEW? Greater reliability
Greater customer service
Incorporating the recently released NCR S2 dispenser, the QuickPay CRT S2 delivers exceptional performance across a range of key metrics. UP
50%
UP
20%
UP
TO INCREASE IN NOTES DISPENSED
UP
TO IMPROVEMENT IN PICKING NOTES
40%
TO IMPROVEMENT IN DISPENSER RELIABILITY
17%
TO INCREASE IN CASH CASSETTE CAPACITY
Greater time savings + NEW simplified daily balancing
+ NEW customisable graphics. + NEW multiple ticket collection.* + NEW multiple note breaking.
System certification Check with us to see if QuickPay CRT S2 is certified with your gaming system.
Service and support QuickPay is fully supported by Banktech via its 24/7 Help Desk and field service team that operates 7 days a week.
process is up to 70% faster for your staff.
* Subject to gaming system capability ht tp s
://
Like More information? For more information call Banktech on 1800 08 09 10 or email sales@banktech.com.au or scan the QR Code
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QuickPay CRTs are approved under the UTOPIA gaming machine dealers’ licence - No.52200371. UTOPIA Gaming Systems Pty Ltd is a subsidiary of The Banktech Group Pty Ltd. QuickPay is a trademark of the Banktech Group Pty Ltd.
FREE SOFTWARE UPGRADE
for existing maintenance customers
2022 topics will include: • Post-pandemic opportunities • Disruption: rethinking the pub model • Navigating the staffing crisis • The future of gaming • Food & Beverage innovations And much more!
What previous attendees said about the Pub Leaders Summit: “Overall a great event which has the potential to become the must-attend event of the pub industry events calendar.” “The day was thought-provoking and owners should be encouraged to bring along their management team leaders.” “The diverse range of topic discussions was excellent.”
Thanks to our sponsors
INTERESTED IN AN EVENT SPONSORSHIP? Contact Jason Wild T: 0416 576 256 E: jwild@intermedia.com.au
N O S T E K C I T ! W O N E L A S SUMMIT 2022
MONDAY 4 APRIL 2022 Doltone House Darling Island, Sydney We are so pleased to be able to gather once more to explore ideas and innovations to help Australia’s hoteliers recover and grow following the hurdles we have encountered over the past two years.
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EARLY BIRD TICKETS FOR PUBLICANS START AT $199 + GST ww.publeade Tickets can be purchased atwpubleaders.com.au rs.com.au
CRAFT BEER PROMOTION
Fixation Brewing Co Little Ray
Modus Cerveza
Batch Brewing Co. Pacific Ale
Heads of Noosa Japanese Lager
This modern ale
Brewed to pay homage
showcases the great
to the refined nature
With humble beginnings
This crisp, classic beer
Wayward Brewing Co. Raspberry Berliner Weisse
as an incubator pilot
was inspired by coastal
This dry and refreshing
brew, Little Ray very
Mexico, although freshly
beer is a take on the
ingredients from both
of the lager style,
quickly became one
brewed on this side of
classic Berliner Weisse
sides of the ditch. On a
Japanese Lager has
of the brewer’s most
the Pacific. Cerveza has
style. Bursting with bright
base of soft and sweet
a distinctive blend of
popular beers. This
been casually crafted
raspberry flavours,
local malt, a delicate
malts which gives it a
hazy IPA has layers of
with high-quality and
balanced by zippy
floral bitterness of Kiwi
delicate appearance
pineapple, agave and
traditional Mexican
tartness and a crisp, dry
hops tangos with a
and delicious flavour
tropical fruit brought to
ingredients. It is frosty,
finish, it’s Summer in
big citrus and mango
profile. Filtered for
life by a generous triple
light bodied with a crisp
a glass (or straight
aroma from Aussie hops
a clean and crisp
dry-hopping with Galaxy
citrus finish, and is best
from the can).
in this crisp, bright and
mouthfeel, Japanese
& El Dorado hops.
served with a fresh
refreshing ale.
Lager is truly palatable
Let’s dance!
and truly enjoyable for
ABV: 5.2% www.fixationbrewing. com.au
lime wedge. ABV: 4.2%
ABV: 3.6% www.wayward.com.au
www.mobrewing.com.au
ABV: 4.2% www.batchbrewingco. com.au
Craft beer in the spotlight
As we gear up for a summer like no other, craft breweries from around Australia profile some of their latest creations.
12 | Australian Hotelier
exceptional times. ABV: 4.5% www.headsofnoosa.com.au
CRAFT BEER PROMOTION Image by O’Neill Photographics
Burleigh Brewing Twisted Palm Like the place it calls
Willie the Boatman Crazy Ivan – West Coast IPA
Coaster Beer Bright Ale Pouring a satisfying
home, the flavours
This classic American
golden colour, this
in Burleigh Twisted
West Coast IPA has a
incredibly balanced
Palm are relaxed and
firm bitterness with a
bright ale has a subtle
uncomplicated. The
medium to low malt
fruity aroma, a mild
unique hopping regime
backbone. Heavily
complexity with a dry
delivers tropical aromas
hopped, Crazy Ivan
finish. We’ve all been
and characters of orange,
is bursting with dank
on that beach holiday,
mango, and papaya,
Pine, citrus and
driven that ocean road,
all sitting comfortably
grapefruit aromas. It’s
or spent a little time
together. Twister Palm
a well-rounded and an
looking out over the
partners well with delicate
extremely balanced
flavours such as seafood.
West Coast IPA.
ABV: 4.2%
ABV: 6.0%
www.burleighbrewing. com.au
www.willietheboatman.com
water. No matter where we are from, we’re all coasters at heart. ABV: 4.2% www.kaijubeer.com.au
Colonial Brewing Co. South West Sour Watermelon & Raspberry
Willie the Boatman Andy Smash – Pale Ale
South West Sour
`Smashable` pale ale
Watermelon & Raspberry
with a lower ABV and
is a fruity and refreshing
a low bitterness that
twist on Colonial’s South
has just a touch of malt
West Sour. The addition
body to help balance
of real Watermelon and
out the big orange
An extremely
Raspberries strikes the
citrus hit that comes
delicate balance between
through from the hops
sweet and sessionable.
used. Andy Smash Pale
Pouring a beautiful rose
Ale is an everyday pale
gold colour, this ale
ale that is extremely
bursts with the flavours
sessionable.
of summer that will
ABV: 4.2%
satisfy your thirst.
www.willietheboatman.com
ABV: 4.0% www.colonialbrewingco. com.au
Shot at
WILLIE THE BOATMAN
December/January 2021-22 | 13
CRAFT BEER PROMOTION
Stomping Ground Brewing Co. Raspberry Smash Packed with real Aussie raspberries, this gose is a
4 Hearts Brewing precinct,
is the perfect beer for every
brewed with a unique
fruity twist on the traditional
the newly released seasonal
adventure. Brewed in the
blend of specialty malts.
German style. With more
to come out of 4 Hearts
lager tradition, Explorer
Fermented ice cold for a
than 10 per cent real fruit
Brewing Laneway Haze –
takes the best bits from
clean and crisp mouthfeel
juice, it’s bursting with bright
and filtered, this brew is
4 Hearts Brewing Laneway Haze
Holgate Brewhouse Explorer
Heads of Noosa Lager 3.5
Inspired by the famous
Deliciously crisp and
Lager 3.5 is a refreshing
laneway that resides in the
refreshing, Holgate Explorer
mid-strength beer
Hazy Pale – was designed
Holgate’s most popular
berry aromas, balanced
by 4 Hearts’ assistant
easy-drinking brews. Pale
easy on the eye and the
with a pleasantly puckering
brewer. This beer delivers
straw in colour, Explorer
palate. Mid strength and
finish. Try Raspberry
a silky, and delicious malt
is crisp, mildly zesty and
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Shot at
WILLIE THE BOATMAN
14 | Australian Hotelier
Image by O’Neill Photographics
CRAFT BEER
BREWS TO WATCH Craft beer tastes may be evolving, but IPA is still king when it comes to the preferences of Odd Culture patrons, according to Jordan Blackman, Odd Culture group beverage manager. “Hazy in particular, although there’s definitely
Crafting a brand new offer
Wild fermentation will be a key feature of Odd Culture Group’s latest venture based on King Street in Sydney’s Newtown.
a callout for a return to the bold and bitter West Coast,” he says. “There is a much better understanding of hopforward beers now with a focus on fresh and local. Australian breweries have really stepped it up in the IPA field and now easily stand up to the previously untouchable Americans.” Sours continue to gain popularity, Blackman says, with demand extending
A NEW hybrid space in Newtown, Sydney, is
local producers including Condimental, Ziggy’s
the biggest project yet for Odd Culture Group
and Angie’s Food.
and has been in the works since late 2020. Odd Culture Newtown is a unique concept
Head chef Jesse Warkentin (ex-Continental Deli) and sous chef Caleb Venner (ex-Continental
born out of a management trip to Europe pre-
Deli) will both work alongside Odd Culture Group’s
Covid, according to Odd Culture Group GM
executive chef James MacDonald (ex-Hubert
James Thorpe.
head chef). The food menu is an amalgamation
beyond the regular beer drinker, particularly with the more approachable, fruited sours. “Not to mention our warm climate lends itself to anything and everything farmhouse, gose and the
“Not really a bar, not really a fine dining
of MacDonald’s and Warkentin’s backgrounds
like - ultimate refreshment
restaurant, not really a craft beer venue, not
working to an overarching fermentation theme.
for all.”
really a cocktail bar, not really a natural wine bar… we don’t really know how to categorise it, but there is really nothing like it anywhere else in the world, he says.” It’s also the first new development on King
An online delivery service will also be on offer, with delivery in 30 minutes for the local area. According to Jordan Blackman, Odd Culture group beverage manager, Odd Culture Newtown is the group’s flagship venue and is on a mission
Street allowed to trade all night until 2am, with
to explore fermentation – particularly wild
its doors opening again from 7am.
fermentation.
The drink offering has a strong focus on wild
“More than just a mass accumulation of
fermentation and will include a rotating taplist of
anything sour, we have spent the past year
12 in the bar, leaning heavily on sours, farmhouse
curating an offering of like-minded producers
and lambic, as well as a wide range of organic and
who best represent our philosophy,” he says.
biodynamic wine, natural cider and sake. Located just a few doors up, the Odd Culture
“We look for an expression of terroir,
Blackman also points to low-alcohol and nonalcoholic beers as a growing trend. “It’s great to see zeroalcohol beers being treated with the same respect as their boozy counterparts, now a viable option on a night out because they actually taste good. “Many craft breweries now have a mid-strength in
something that speaks of time, place and the
their core range. It’s great to
Newtown bottle shop will be an extension of
people that created it. I think this extends well
see such a positive trend in
the main bar, offering a range of fermented
beyond beer with more conscious consumers
the industry and I think our
beverages, as well as condiments including
who are interested in more than just a product,
bodies will thank us for it.”
pickles, vinegars, shrubs and hot sauces from
but a story.”
December/January 2021-22 | 15
CRAFT BEER
Upwardly
mobile Consumer research from CGA reveals some interesting insights on who’s behind the rise and rise of craft beer.
IT’S CLEAR the craft beer category is going from
Splashing out
strength to strength, but what sort of patrons
According to CGA, pub patrons are prepared to spend
are driving the momentum, and how can pubs
more on craft beer when compared to domestic
capitalise on this?
alternatives – at least 25 per cent more on average
Researcher CGA asked around 3,000 nationally representative Australian consumers about
across all craft formats – draught, can or bottle. Craft beer drinkers also typically spend more
their beer habits in order to shed light on
on eating and drinking out than the average beer
craft’s appeal.
drinker – $284 vs $220 per month, and they also
CGA found that in Australia, craft beer drinkers
have a household income that is 18 per cent higher.
are more likely to be younger and more affluent
“The shift towards craft represents a significant
than non-craft beer drinkers. In good news for
opportunity, with craft beer drinkers spending more
pubs, these young, affluent craft beer drinkers
time and money in the On Premise,” CGA says.
are also highly engaged with the On Premise. 70 per cent visit hospitality venues weekly,
Defining craft
compared to 60 per cent of average beer drinkers
So what else is common to craft beer drinkers? Not
– highlighting a lucrative consumer segment for
surprisingly, they are quite specific in their perceptions
operators to tap into.
on what defines the category. 34 per cent say the category is defined by its unique flavour profile, 31 per
16 | Australian Hotelier
From a marketing perspective, highlighting the quality of the ingredients and the brand’s reputation is very important for craft.
CRAFT BEER
Craft keeps growing Overlap between beer type drinkers is relatively low, with over two thirds of all beer drinkers in the Australian On Premise tending to stick to one sub-category – domestic (38%), craft (21%) or imported (10%), according to CGA’s research. Craft beer, nevertheless, is making inroads, recording a gradual rise in the Australian On Premise, with 26 per cent of beer drinkers stating they are drinking it more frequently year-on-year – the only beer category where more drinkers are increasing consumption frequency than decreasing. Within Australia, consumers say they value local produce, and beer drinkers are no exception – they even over-index when it comes
70%
of craft beer drinkers in Australia visit the On Premise weekly according to CGA
cent point to the use of high-quality ingredients,
Shifting tastes
and 22 per cent say craft beer must be owned
At a category level, typically craft beer
by an independent company.
consumers prefer pale ales, with over a
CGA says these perceptions are worth
third choosing it when out as opposed to
considering when curating and positioning a
lager (30%) and IPAs (19%). Growing in
craft beer range. “Craft beer drinkers tend
popularity, however, are more sophisticated
to focus on quality and brand locality when it
craft serves such as fruit beer, craft stout
comes to factors influencing their purchase,
and craft brown ale which are all being
and value unique flavours and high-quality
consumed more frequently compared to a
ingredients when it comes to their choice of
year ago.
craft beer brands,” it found. “From a marketing perspective, highlighting
When selecting craft beer in the On
to this factor compared to the average Australian consumer. 40 per cent of beer drinkers agree that it is more important that their drink is Australian-made compared to pre-Covid, versus 34 per cent of Australian consumers overall, according to CGA. “With 26 per cent of beer consumers in Australia opting for Craft Beer more frequently yearon-year in the On Premise, there is definite room for growth within the category,” says Graeme Loudon. CGA’s managing director, EMEA & APAC. “For brands who can demonstrate their craft beer credentials, emphasising high quality ingredients and unique flavour profiles, there’s
Premise, patrons are more willing to explore
an opportunity to tap into a growing
the quality of the ingredients and the brand’s
the category, according to CGA, and are
consumer base who are looking to
reputation is very important for craft,” CGA
also over-indexing for ‘new and interesting
trial new offerings and are willing to
says. “These aspects should be emphasised
brands’ and ‘bar staff recommendations’
spend more.”
when it comes to positioning craft beer
when compared to average beer drinkers.
brands from a marketing perspective, to ensure trial and adoption.”
December/January 2021-22 | 17
BREWPUBS
Brewpub news
Australia’s craft brewers are taking advantage of eased restrictions to launch new venues and spaces. Here are some of the latest developments.
4 Pines heads to the Hunter 4 Pines Brewing Company, in collaboration with the Hele family, is putting down new roots in the Hunter Valley in NSW with the opening of a new taproom called 4 Pines at The Farm. With a capacity of 300 over vast indoor and outdoor spaces, 4 Pines at the Farm has the aesthetic and feel of other 4 Pines hospitality venues, with the use of recycled timber and a weathered façade, plus a bespoke mural painted alongside the bar. The taproom and bistro have views across the vines and valley, wide breezy verandas, and twelve 4 Pines beers on tap, alongside local Hunter Valley wine a handful of cocktails.
Modus moves to Merewether Modus has opened a new brewery, national headquarters and hospitality space in the beachside suburb of Merewether in Newcastle, NSW. The new facility uses 100 per cent green energy and makes use of sustainable
Philter’s new rooftop Craft brewer Philter has unveiled a new rooftop bar at its brewery in the Sydney inner-west suburb of Marrickville. Called Marrickville Springs, the new bar is a completely different offering to its brewery bar and restaurant downstairs. The new rooftop has a retractable roof and will be serving up a little Palm Springs with its white breeze blocks and pastel tiles. “We wanted Marrickville Springs to have a totally different feel to our bar and restaurant downstairs, but it’s still very Philter – it’s all in the retro touches,” MD and co-founder Mick Neil says. “The original plan was for the rooftop to be part of the existing bar downstairs, but we decided to bring out a different concept. There’s more light and it’s bright and fresh. It’s very anti-brewery in that respect – it feels more poolside.”
architectural materials. Modus’ new hospitality space houses around 300 people and features 36 beer taps, and function spaces for corporate and social functions with a huge kids area to be built later in the year “Modus is a national beer brand which will now be headquartered and brewed in Newcastle. We will proudly be employing over 60 employees in the hospitality and manufacturing industries which have been hit hard by the pandemic,” Modus cofounder and co-owner Grant Wearin says.
Pirate Life opens in Perth Pirate Life Perth, a multi-venue brewpub created in collaboration between Pirate Life and Sneakers & Jeans, has opened its doors. Spread over multiple levels at the old Sony Centre building on Murray Street, the venue has a number of new spaces in addition to the brewery, including casual fine-dining restaurant, two private dining rooms, and merchandise rooms. A beer garden deck called The Yard is part of the next phase of the rollout at the rear of the brewery, and underneath it will be honey, an intimate rum bar featuring a 10m cocktail bar featuring darker spirits. The venue is Sneakers & Jeans’ largest investment to date, according to its CEO Andy Freeman.
18 | Australian Hotelier
INNOVATION
Craft brewer rides
hard seltzer wave Moon Dog Brewing is rolling out its patent-pending post-mix alcoholic seltzer into Aussie pubs in time for summer as demand for the category skyrockets.
WITH HEALTH-INSPIRED categories like alcoholic seltzer taking off, Melbourne-based craft brewer Moon Dog Brewing is milking the trend, and predicts will soon be selling more of its Fizzer-brand of seltzer than beer. Moon Dog is now rolling out its own patent-pending post-mix Fizzer seltzer dispenser to pubs around the country and expects to install 1,000 systems in the next 12 months. According to Moondog, although it’s early days, the response so far has been positive from venues. Seltzers are one of the fastest growing categories in the global alcohol market. The global hard seltzer market is forecast to grow 230 per cent by 2027, from $US4.4bn to $US14.51bn, according to Grand View Research. Nielsen, meanwhile, has predicted that in the US, on-premise hard seltzer sales will make up 42 per cent of all sales in the category. Moon Dog initially launched seltzer in cans last year. Moon Dog’s Fizzer flavourologist/product manager, Chris HystedAdams says the brewer decided to develop the post-mix systems so venues can sell Moon Dog seltzer without sacrificing any beer taps. The machines, in contrast, come with between four and eight
“The main thing we found is that it is a flavour-led category, so if you put on just one tap – for instance I love citrus but you’ll
dispensing valves featuring all-natural fruit flavours like Tropical
hardly ever find me drinking berry – you’ll always be alienating
Crush, Piney Limey, Lemon Squeezy, Pink Flamingo, Peach Iced
some customers.
Tea, Raspberry Sorbet, Coco Mango, Ginger Beer, with more to come such as cocktail-inspired spritzes. Hysted-Adams says that offering a range of flavours also helps keep people engaged with the seltzer category on premise. “People come back to try each,” he says. The post-mix seltzer is distributed as a 17 per cent seltzer base in a 15 litre box, a lighter option compared to kegs. The base is then mixed with soda to provide over 60 litres of finished product. The idea for the post-mix product clicked into place around
“That’s where idea of a post-mix application came about. It’s a world first, and we are seeking a global patent on the technology. We are the only ones doing it,” Hysted-Adams says. The product is also taking off with males seeking “something fruity and refreshing, and lighter as well,” Hysted-Adams says, which was a surprise. Other appealing features of the category include being low gluten, low carb and low calorie. Venues now using the Moon Dog Fizzer post-mix system include Town Hall Newtown in NSW, The Balmoral Hotel in Western
the time of Melbourne’s first lockdown, Hysted-Adams says.
Australia, Adelaide Uni Bar and Lady Daly in South Australia,
“It was a case of idle hands, so we decided to experiment with
Kawana Waters Hotel and Riverland Brisbane (Australian Venue
seltzer. We had lots of time for R&D and we found we were
Co.) in Queensland, and Torquay Hotel, The Provincial (Australian
underwhelmed with the flavour, which led us to believe there
Venue Co.), Holy Moley (Fun Lab), The B.East of Brunswick, and
was a gap the market.
Boatbuilders Yard (Riverland group) in Victoria.
December/January 2021-22 | 19
NO & LOW ALCOHOL
Lyre’s pops the cork on a new category Lyre’s is adding some Christmas cheer to its alcohol-free portfolio, and has the on-premise cocktail market firmly in its sights, writes Seamus May.
20 | Australian Hotelier
NO & LOW ALCOHOL
WITH CHRISTMAS close at hand, and consumer
Lyre’s can now offer a vertically integrated non-
interest in the No and Low (NOLO) alcohol
alcoholic Spritz-style cocktail, given its range
category skyrocketing, Lyre’s has chosen the
contains a bitter-style alcohol-free spirit, ‘Italian
perfect time to add a zero per cent sparkling wine
Spritz’. This will allow venues to capitalise on
to the menu.
the increasingly lucrative ‘Summer Spritz’ trend,
Until now Lyre’s has largely specialised in the non-alcoholic spirits category, but following its successful launch as an RTD last year, Lyre’s has
extending their range to include drinkers of all varieties, Murphy says. Murphy, who is also an on-premise owner and
reformulated its Classico sparkling wine expression
wine sommelier, had a crucial role in developing
into a full bottle release.
Classico. He believes bottling the product will open
Lyre’s co-founder and CEO Mark Livings told Australian Hotelier that Classico was specifically
up more non-alcoholic cocktail options for venues. “Classico does elevate some of our other spirits,
developed to fill a gap in premium festive non-
so they do actually talk to each other nicely,” he
alcoholic offerings in the on-premise market.
says. “We’re not relying on water or lemonade to
“There’s a beautiful piece of theatre when someone pops a cork in a bottle,” Livings says. “For a very long time, that moment of celebration
make a drink, we can use Classico to make a really great cocktail, rather than just a standard mix.” At Murphy’s own venue, One Penny Red in
has been inaccessible to people who were not
Sydney’s Summer Hill, he’s already seeing the
looking to drink.”
benefit of listing alcohol-free drinks on his menu.
According to Livings, the shortage of quality sparkling alternatives in venues meant patrons were forced to choose from other categories. “So, people might want a sparkling wine product,
When you’re
“One night, a few months ago, we sold 30 or 40 cocktails, and 27 of them were non-alc.” For Lyre’s, it was not simply a matter of filling up a wine bottle with the same liquid used in the RTDs.
buying that cocktail or that beverage, it’s
and then bereft of any alternative, they’ve found
According to Murphy and Livings, it took about 45
their way into non-alcoholic beer, or heaven forbid,
different prototypes and a year of development
more than just the
the soft drinks category,” he says.
before they were happy with the final product.
liquid in the glass.
Both Livings and his colleague David Murphy, the
“There were an enormous number of challenges
so-called ‘Flavour Architect’ of the Lyre’s range –
moving it from a fairly easy to pack thing, like an
both point to the on-premise success that non-
aluminium can, into a cork-and-cage closure,”
alcoholic offerings are now enjoying.
Livings says, but he notes that with sparkling wine,
“We’re seeing case studies from the on-trade – from major Australian iconic cocktail properties – where almost 20 per cent of cocktail revenues
and it’s about
crucial part of the product. “You can’t use an RTD can in the on-trade and expect people to find that a sophisticated or elevated
that there are now sophisticated options available,”
experience,” he says. “Seeing it come from a bottle
Murphy says.
with a cork is something we think is really important. “When you’re buying that cocktail or that
with recent IRI data placing the category’s value
beverage, it’s more than just the liquid in the glass.
at $94.9 million, with forecast growth at more
It’s about theatre, and it’s about service as well.”
than 16 per cent by 2024. However, as Australian
Livings says this is a keystone of Lyre’s approach
Hotelier reported in September, CGA data suggests
to Classico, and the on-premise market in general.
that only three in ten consumers say they’ve seen
“It’s really about hospitality. It’s about making
NOLO beer options in venues, seven points below
people feel welcome, and ensuring that they have a
the global average.
good time and can find something that they like.”
As Livings says, venues that aren’t responding
service as well. Mark Livings
the bottle, and more specifically, the cork, is a
are coming from the non-alcoholic section, given
There is a growing interest in the NOLO category,
It’s about theatre,
And for sophisticated bars and restaurants, the
to customer demand for upmarket non-alcoholic
quality of the cocktails and sparkling wine offered
expressions “are missing out on amazing revenue and
in the non-alcoholic category reflects on the venue
profit opportunities by going beyond the lemon, lime
as well, he says.
and bitters and Diet Coke options for their patrons”.
“Being a great hospitality operator is about
The release of a full bottle Classico means that
having these options available,” Livings says.
December/January 2021-22 | 21
BRAND TALKS
Winning the loyalty war Loyalty is fast becoming a core strength for gaming operators, and now a new company with a market leading tech platform is revolutionising the pub sector. RETAINING THE loyalty of customers is becoming increasingly vital for hotels that focus on gaming as competition heats up in the space. Until now, however, offering rewards to repeat customers has been a taxing, complicated and ineffective exercise due to the myriad systems that make up a gaming operation. This is where gaming tech startup, Player Elite has changed the game. The company is not just a kiosk or hardware maker, and they are definitely not consultants, but rather an automated Digital Loyalty System (DLS) that can be connected into a venue’s existing Gaming Management and POS systems. As Player Elite founder and CEO Bryan
So what is in it for them? Real-time digital-driven rewards, Te Wani says. “The member gets greater value from visiting a venue integrated with our DLS
player on the block, Jaga Group, has signed them exclusively to power their hotel loyalty and gaming operations. A major factor contributing to Player
Te Wani explains, “Lots of places have
over the competitor because when they’re
Elite’s success is their outstanding team
rewards and loyalty programs, but that’s
playing on a gaming machine, they earn
of ‘Success Managers’ assigned to each
not real loyalty. It’s delayed, it’s heavy,
reward points, which we covert into real-
client to assist in the installation and
it’s Excel-based and it’s manual. Ours
time rewards that get communicated via
running of the Player Elite system. Unique
is an omnichannel automated solution,
SMS or via our App.
to Player Elite, the Success Manager
designed specifically for the consumer and for each hotel operator. “We build our system into a pub’s core Gaming Management and POS systems. We don’t just focus on gaming, we focus
“They can see the value in being a loyal
acts like an additional team member and
member of that pub, and they can have
they assist the hotel in driving the Digital
that value converted into rewards such as
Loyalty System.
EFTPOS cards.”
Te Wani says Player Elite ultimately aims to tackle three problems that are holding the
on food and other offerings, and we give a
INDUSTRY EXPERTISE
360 view of loyalty for the publican.”
While Player Elite is a start-up, it’s four
expertise, a lack of value placed in loyalty
founders have collectively clocked up
by publicans, and a lack of technology.
This is especially important for the
Australian gaming industry back: A lack of
focused, ambitious, and independent pubs,
more than 100 years of gaming industry
“Our vision is to build technology that
those that don’t have the economies of
experience. Te Wani’s background is in
delivers. We have built a proven platform
scale of the major operators, Te Wani says.
drinks and alcohol, having previously
that creates market leaders, and we
For this group, loyalty is critical to their
worked for both Diageo and Red Bull –
now work with those market leaders to
continued success in a competitive market.
giving him crucial insight into the on-
transform their business and drive their
premise market.
operation. We believe so passionately
“What we see is a loyalty war coming for customers,” Te Wani says. “Unlike the
The Player Elite brand has seen
in our vision that if we don’t succeed,
old days of gaming, having a new gaming
exponential growth since its foundation
the operator doesn’t pay – no one backs
room or the latest pokies isn’t going to
in 2015, now boasting over 60 clients,
themselves as we do.
be enough to differentiate you for your
including Momento Hospitality and the
players. Players will move around based
Harris & Narvo Hotels group. In their
future strategic competitive advantage for
on what’s in it for them.”
latest addition to their network, the new
market leaders.”
22 | Australian Hotelier
“Our Digital Loyalty System is the
LIVE MUSIC
Muso founders Jeremiah Siemianow, Alan Jin and Brandon Crimmins at ‘the Espy’.
A sound investment
Live entertainment startup Muso has a very happy customer – and now also a stakeholder – in Melbourne-based pub group, Sand Hill Road. MELBOURNE-BASED HOSPITALITY
been revolutionised by live entertainment
Funlab, The Sydney Collective, Oscars,
group Sand Hill Road has owned and
startup Muso, according to the group’s
Kickon Group, and Australian Venue Co. –
operated a dozen different hotels over
co-founder, Andy Mullins.
to expand into the UK and NZ this year.
the years. Four years ago it relaunched
So impressed by Muso’s entertainment
The capital will also fund a string of strong
St Kilda’s iconic Hotel Esplanade, fondly
management platform was Sand Hill Road
new hires to help the business scale quickly,
known as The Espy.
that it pitched in on Muso’s recent seed
including ex-MYOB chief technology
funding round and now owns a stake in
officer Simon Raik-Allen, A Cloud Guru
the company.
and Etsy alumni Aaron Moodie, Eventbrite
The iconic live music venue hosts comedy shows, live music and DJ sets across three stages. Operating a jam-
The $2m seed funding round will enable
Australia’s first employee Kelly Burge, and
packed line-up of gigs and shows is a
Muso – which has several other hospitality
ex-Facebook developer / lead engineer at
complex operation, and one that has
groups as clients including Solotel,
Latitude Finance, Misha Moroshko.
24 | Australian Hotelier
LIVE MUSIC
RAISING THE ROOF
The first time we met, Muso was an online marketplace. The second time we met, they showed us the full platform, and that was a lightbulb moment. Andy Mullins
Muso Co-Founder and CEO, Jeremiah Siemianow says logistics are typically the main roadblocks in bringing live entertainment to life. “Finding talent, let alone coordinating gigs, payments and schedules is immensely time-consuming. “We created Muso so that entertainment could be managed in a
Where it all began
“This one platform can do several
Muso was founded by Jeremiah
different jobs. The managers can book
Siemianow, Brandon Crimmins and Alan
the band, agree on the rates, manage
Jin three years ago, and started out as an
approvals and payments, and even the
online marketplace for emerging musicians
marketing is integrated. That was a game-
to find live gigs and to help venues find
changer for us.”
new talent. The platform has since expanded
The system also ensures managers
similar way to the financial, marketing and other core operations of hospitality businesses. By easing the process, we’re essentially enabling venues to create more events – which is a win for the establishments themselves, but also for patrons and artists.” Siemianow told Australian Hotelier that
and artists are on the same page on the
the founders, who have backgrounds in
become a full entertainment solution to
day of the gig regarding the equipment,
the music industry, hospitality, and venue
help pubs, clubs, bars and hospitality
the door the artist will be using, whether
management, had themselves struggled
groups manage their entertainment. Muso
meals are included, the timing of
with live music bookings.
serves as the technology link between
soundcheck, and so on. Once the gig is
venues, booking agents and entertainers,
finished, the venue manager only has to
bigger for those doing entertainment
enabling all to seamlessly book and
hit ‘pay’ and the agreed rate goes straight
more regularly, so we started speaking to
manage gigs. Its functionality includes
to the artist’s account.
venues around Melbourne to work out if
rostering and scheduling, automated promotion, and payments.
The bigger picture According to Mullins, the benefits go
Suite solution
beyond The Espy and Sand Hill Road,
“The first time we met, Muso was an online
especially for venues with no experience
marketplace,” Mullins says. “The second
in booking entertainment.
time we met, they showed us the full
“If the hospitality industry keeps
platform, and that was a lightbulb moment.”
using technology like this to innovate,
In addition to a marketplace with over
that means better live entertainment
5000 artists, the suite of tools includes a central calendar, payments capability,
experiences for customers.” Mullins also hopes Muso will be a
a booking mechanism, and real-time
great Melbourne tech story that can take
automated promotion to a venue’s website
on the world. “This is not just a local
and Facebook.
problem. Venues in Sweden, Berlin,
The platform has been designed to allow venues to book a month’s worth of entertainment in minutes. With
and Austin, Texas all have the same challenges,” he says. “So when Muso’s founders came to us in
most new venue managers having little
the middle of Covid and one of the world’s
experience when it comes to managing
harshest lockdowns to talk about funding,
live entertainment, the importance of this
we didn’t take more than three to four
can’t be underestimated, Mullins says.
minutes to scratch together everything we
“I immediately got the partners together
could, because they’re such talented guys
to discuss it, we brought in key managers to
with such a great vision, and it’s been a
meet the founders, and we said, ‘sign us up.’
privilege to be a part of it.”
“We realised the problem was even
their problems were similar. “We found them all stumbling around using sticky notes, Excel spreadsheets, and struggling with double bookings – there was no central caddy for it all.” According to Siemianow, a lot of pubs had even stopped running entertainment because of these issues, having put it in the too-hard basket. “We found that the hospitality tech stack started to evolve, especially in the last five years, and the missing piece was entertainment.” Muso fills this gap, he says, and has been purpose-built for hospitality, and its other long-term goal is to help ensure musicianship remains a viable career. Post-pandemic, Siemianow believes that as restrictions ease and people return in droves to hospitality, pubs will be more inclined to look to entertainment, with Muso’s help, to help set themselves apart from the competition.
December/January 2021-22 | 25
DESIGN & BUILD
Large circular skylights bring the outdoors inside.
A Gold Coast treasure
Mermaid Beach Tavern recently reopened its doors after a multimillion-dollar makeover that was inspired by a jewellery box. The main bar features a retractable roof, so although the pub is fully enclosed, it feels like a beer garden courtyard.
26 | Australian Hotelier
DESIGN & BUILD
MERMAID BEACH Tavern reopened its doors
other bold elements. For this reason, Kelly says,
to the public in August after a major project to
particular emphasis was given to the pub’s façade.
transform the pub into a more visually striking and inclusive venue for the local community. The pub was built on a former McDonald’s site
something quite soft and contemporary, and to do this we created a facing detail on the building.
on the Gold Coast Highway in the 1990’s and has
That new addition to the façade was something we
continued to operate as a family-friendly venue
worked hard on to get some differentiation.”
that for many years retained the iconic McDonald’s style playground out front. Mermaid Beach Tavern now has a completely new look that includes a striking new façade, large circular skylights and a retractable roof to bring the outdoors inside. Although its visage and ambience have changed markedly, Mermaid Beach Tavern is still a
It was important for the pub to make a strong visual statement for another reason, Kelly says. “We had to change people’s perception, so it no longer reminded them of the old McDonald’s.” In a nod to the pub’s heritage, however, nostalgic patrons will find some old pictures of Ronald McDonald in the kids’ playroom. According to Kelly, building the façade was tricky
comfortable, casual and family-friendly pub for the
and involved demolishing the front of the building
community, according to its owner, JDA Hotels, which
and removing a castle-like turret, but he believes it
is owned and operated by the publican Feros family.
was worth the extra effort.
There’s still a spot for the kids to play with a new
“I really do like the façade. I love that it’s unique
designated kid’s room, as well as lots more natural
on the streetscape, and it’s very delicate, like a
sunlight and an elevated food and drink offer.
contemporary lacework.
“It’s been a difficult road with Covid, but we
“When you see the Mermaid Beach Tavern, it
couldn’t be happier with the end result,” Mermaid
really stands out in the right way. It’s an attractive
Beach Tavern’s owner John Feros says.
and enticing venue from the outside. It creates a lot
“Our intent was to offer a great food, drink and customer service experience for everyone in the diverse and vibrant Gold Coast community. That’s what we pride ourselves on as a company and what we plan to execute at Mermaid Beach Tavern.”
of intrigue – the whole façade glows. “When you go down the street, you know this pub has been reinvented.”
OUTDOOR FEELING
According to JDA’s group marketing manager,
Walking into the Mermaid Beach Tavern from the
Merinda Harris, the hotel group identified early on
street, you step right into the heart of the venue,
the need for a really well-executed pub offering in
says Kelly, with its skylight-lit main bar, bistro and
the immediate area.
kids’ area.
“For that reason, Mermaid Beach Tavern will be
The gaming area features metalwork, leather panelling, lighting details and reflection.
“In order to stand out, we really had to go for
“Because of its location on a main road, the
a pub first and foremost, and will pride itself on
pub remains fully enclosed, yet it feels like a beer
doing the simple things right – great pub food, an
garden courtyard, and when you enter the venue,
extensive beverage offering, good entertainment
you can tell it’s not just a standard pub,” he says.
and fantastic customer service,” she says.
FRONT AND CENTRE The pub’s new look was designed by Paul Kelly
“It feels like a bit of an oasis, a place where you can get away from the hustle and bustle of six lanes of highway.” The front section is large with four-metre ceilings
Design. “The fundamental idea was to bring
and huge circular skylights. “We really wanted to create
new life to the past, with our concept being a
the idea that you’re outdoors but in air-conditioned
reinterpretation of a jewellery box,” Kelly says.
comfort with lots of soft tones, natural timbers, and
“The Mermaid Beach Tavern really is a bit of a
contemporary white terracotta for a modern feel.”
coastal classic, with a little touch of Gold Coast hype.” It was important that the venue stand out
These iconic colour tones of the Gold Coast can be seen in some of the headlands in the area, Kelly
from the crowd, given its location on a busy and
says. “We really wanted to bring the outside in and
intense streetscape featuring putt-putt golf, garish
make a connection between the local landscape
Chinese restaurants, massive billboards, and
and this internal sanctuary.”
December/January 2021-22 | 27
DESIGN & BUILD
The facing detail on the facade creates a soft and contemporary look.
The main bar features a retractable
Prior to the renovation, he says, the
says. The lobby is very luxurious with lots
roof, and on a nice day, you can be
Mermaid Beach Tavern’s customer base
of metalwork and leather panelling, and
literally outside while standing at the bar
was mostly male. JDA wanted to change
the ceiling has lots of lighting details
and ordering a beer, Kelly says.
that and attract females and families in
and reflection.
Other features include the bistro area which has a large, fully open kitchen, to celebrate the idea of community and family. “There’s something for everyone in this
order to become more inclusive and serve a broader section of the local community. It also made sense from a business
“The gaming area is a bit more sophisticated, as we wanted to push the casino concept, and together with the sports
perspective – they wanted a true fifteen-
bar downstairs it provides something of a
hour business with a variety of patrons
notch above the average,” Kelly says.
restaurant. It’s got an open-for-business
coming into the same space for different
feel with lots of seating options,” Kelly says.
reasons, Kelly says. “It’s all about the
fresh new lease on life with a dedicated
repeat customer, so it was important to
sports viewing zone and an outdoor area.
make it so comfortable that people want
Its design cues lean towards a reminiscent
to make it their own and really utilise it.”
Palm Springs and are intended to further
INCLUSIVE AMBIENCE Harris says that aesthetically, as well as in its offering, Mermaid Beach Tavern will
For this reason, the main bar, bistro and
The Sports Bar has also been given a
enhance the external experience, while
be 100 per cent inclusive, with special
kids’ area upstairs have more of a female
effort made to ensure there is something
focus in terms of colours and décor. The
for everyone.
sports bar and gaming areas downstairs
new life into the market,” Kelly says,
“Customers should feel a sense of
providing a subtle youthful personality. “On the lower level we want to breathe
are different again. Although both upstairs
“whereas upstairs, we aim to bring in a
comfort and relaxation when visiting
and downstairs have the same operator,
whole new market.”
the hotel,” she says. “For the local area
they have a very different look and feel,
we believe it will bring a level of casual
almost like they’re two separate venues,
has been a successful union of great
sophistication; a vibrant and diverse
Kelly says.
design and expert construction. “Our
offering – somewhere to come as a family, on a first date, for a ladies’ long lunch, or
RETRO CHIC
with the boys for a punt.”
Downstairs in the gaming lounge,
This was achieved, Kelly says, through
the interiors portray a high-end
According to JDA’s Harris, the project
vision has certainly come to life and perfectly encapsulates our business motto ‘the premium pub experience’. “We could not be happier with the end-
the differentiation of different spaces
and sophisticated experience with a
product and look forward to sharing it with
throughout the venue.
reinterpretation of the late 1950s, Kelly
the thriving Mermaid Beach community.”
28 | Australian Hotelier
Mermaid Tavern Mermaid Beach QLD
61 2 9660 8299 wpaulkellydesign.com.au ww.paulkellydesign.com .au
TALES FROM THE TOP
Passing the
publican baton
Hunt Hospitality has created a digital industry companion called Shoeless Jack to guide staff on every aspect of running a pub. GIVEN THE labour shortages that are currently plaguing the pub sector, minimal qualifications are the norm among staff, and this is resulting in an increasingly unskilled workforce, according to Hunt Hospitality. “Outside of compliance short courses, there is no qualification for ‘How to Successfully Run a Pub’,” says Hunt Hospitality managing director Stephen Hunt. “It’s becoming increasingly difficult to stay true to ‘Traditional Australian pubs with a twist of today’ when traditions are not being passed down sufficiently.” Hunt has sought to address this issue by creating an industry companion called Shoeless Jack which can guide staff on every aspect of running a pub. The tome includes hundreds of internal processes in the form of step-by-step best-practices delivered digitally. Two things inspired the development on the app. Last year, Hunt Hospitality was approached by TAFE NSW to advise on the curriculum for hospitality courses, and several shortfalls were identified, including a lack of cellar education and people skills. Soon after, the group appointed a new operations director with a background in sales and marketing who struggled due to a lack of pub-specific knowledge, and it was then that it became clear that a lack of documentation was hindering the group’s performance. “I’ve run this establishment for over two decades. To expect that my life experience can be learnt off the bat without further assistance is unrealistic. Shoeless Jack allows for any person to run a pub successfully,” says Hunt. “Through developing an industry companion that teaches, we upskill our employees while empowering them to take initiative through their own personal autonomy.” Hunt says Shoeless Jack has been so successful in streamlining processes, it will become the backbone of a new bar franchise
30 | Australian Hotelier
model, with the first franchise to roll out this month, with a lease already secured for this purpose. Under the franchise model, Hunt Hospitality will hold a joint lease with the franchisee, and will share costs, with the franchisee paying a head-office fee in return for help on things like accounting, marketing, and menu ideas. Shoeless Jack was this year named as one of the 2021 AFR BOSS top five innovations in the retail, hospitality, tourism and entertainment category.
