Australian Hotelier December 2017

Hotelier AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

vol. 34 no. 11 - DECEMBER 2017

IN THIS ISSUE: POS AND OP TECH | CRAFT BEER | NEW VENUE CONCEPTS

FULL PAGE ADVERT

CONTENTS | ED’S NOTE

Vanessa Cavasinni

Editor’s Note

I

n what has felt like barely six months, another year has come to an end. It’s been a huge year for the pub industry. Massive venue transactions have taken place up and down the eastern seaboard; domestic and international investment funds have taken an active interest in the industry; and legislation at the state level has had significant impacts on operations. Through all of this, operators continue to refresh and innovate, to ensure that their pubs are to the highest standard and can offer a real hub for the community.

Even though 2017 is almost done, trade doesn’t end and so our coverage of the industry continues!

We look at two very different pub concepts in this issue, starting with the small-format British tavern Duke of Clarence on page 14, and concluding with Brisbane’s Osbourne Hotel, where the beer garden is the main focus of the pub and inside will shut down if it’s quiet (on p. 26).

It’s innovative concepts like these that keep the industry dynamic, and we can’t wait to see what hoteliers have in store for 2018. On behalf of the team at Australian Hotelier, I wish you all a happy (and busy) holiday period, and a wonderful new year.

Cheers,

26 14

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

Contents | December Special Features

Regulars

14

6

16 22

NEXT MONTH

The 2018 Annual Industry Leaders’ Forum

ED’S PICK

New Opening: The Duke of Clarence brings 19th Century Britain to Sydney.

Craft Beer: Expanding patrons’ horizons within the category.

POS and Op Tech: The latest in technological advances for hotel operations.

PUBLISHER: Paul Wootton EDITOR: Vanessa Cavasinni

PUBLISHED BY:

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

vcavasinni@intermedia.com.au

NATIONAL SALES MANAGER:

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

GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP: Shane T. Williams

16

22

26

30

GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY:

Kea Thorburn kthorburn@intermedia.com.au

HEAD OF CIRCULATION:

Chris Blacklock cblacklock@intermedia.com.au

PRODUCTION MANAGER:

Jacqui Cooper jacqui@intermedia.com.au

LIVE!

News: The latest happenings around the country.

Design and Build: At Fortitude Valley’s Osbourne Hotel, out is so in.

Sports Calendar: We bring you sporting highlights for December.

SUBSCRIPTION RATES 1yr (11 issues) for $95.00 (inc GST) 2yrs (22 issues)for $152.00 (inc GST) – Saving 20% 3yrs (33 issues) for $199.00 (inc GST) – Saving 30% To subscribe and to view other overseas rates visit www.intermedia.com.au or Call: 1800 651 422 (Mon – Fri 8:30-5pm AEST) Email: subscriptions@intermedia.com.au

DISCLAIMER

This publication is published by Food and Beverage Media Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication.

Copyright © 2017 - Food and Beverage Media Pty Ltd

4 | DECEMBER 2017 AUSTRALIAN HOTELIER

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

NEWS

HOSTPLUS WINS AT RAINMAKER SELECTINGSUPER AWARDS Industry superannuation fund for hospitality, tourism, recreation and sport, Hostplus, has been recognised at this year’s Rainmaker SelectingSuper Awards.

Hostplus was awarded the MySuper Product of the Year Award and the Long-Term Performance Award, and was also named as a finalist in four other categories.

Rainmaker’s Executive Director of Research and Compliance Alex Dunnin said these awards recognised Hostplus’ performance consistency across the fund’s investment options.

“Hostplus’ MySuper Balanced option has

delivered another stunning set of returns to members last financial year, with the fund’s long-term performance recognised as having led the pack over the past 20 years.

“Beyond their sustained industry-leading returns, Hostplus has continued to capitalise on their scale and drive down insurance costs for members – demonstrating the fund’s commitment to providing their one million members with the highest quality investment option on the market,” Dunnin said.

Hostplus CEO, David Elia, said the fund was delighted to receive both awards yesterday

which were a reflection of his team’s efforts to deliver the best possible value to its members.

“In true spirit of our profit-for-member philosophy, we continue to find ways to provide better outcomes for our members by launching new and improved investment options, and honing our already highly competitive and cost-effective insurance offerings.

“The 2016-17 financial year produced an outstanding and unprecedented set of results, and we remain committed to keeping this momentum going,” Elia said.

LIQUOR LICENCE REFORMS FOR SOUTH AUSTRALIA

By Andy Young The South Australian Parliament has passed the first major changes to the state’s liquor licensing system in nearly two decades.

The State Government welcomed the changes, saying that they pave the way for a simpler, more effective licensing system. The changes have also seen tougher penalties for the secondary supply of alcohol to minors, with the maximum penalty now $10,000.

A minor who consumes or has possession of alcohol in contravention of the new laws will also face a maximum penalty of $2,500.

The other key changes to the system include: • New licensing categories, aimed at simplifying the process for venues and events to apply for a licence • Cutting red tape for new and existing licensees • Removing outdated restrictions on the sale of liquor on Sundays, Christmas Day, Good Friday, New Year’s Eve and New Year’s Day • Abolishing the anti-competitive ‘needs test’ The reforms will be implemented in phases, with consultation to take place with industry on some key elements of the reform prior to their implementation.

South Australia’s Consumer and Business Services Minister John Rau, welcomed the changes as a step forward for the state’s liquor laws.

“These changes help modernise our licensing regime and better reflect both community expectations and changes to the sector over the past two decades,” Minister Rau said.

“By streamlining our application processes and licenses, we are supporting and encouraging new businesses helping to contribute to Adelaide’s vibrant nightlife. We’re maintaining a strong level of regulation, to ensure public safety and a safe drinking culture.”

FOR MORE INDUSTRY NEWS FOLLOW US ON 6 | DECEMBER 2017 AUSTRALIAN HOTELIER

CHECK OUT THESHOUT.COM.AU

NEWS

BOWDEN, REDCAPE IN MASSIVE TRANSACTIONS Stephen and Louise Bowden have sold two of their hotels in off-market transactions for a grand total of $90 million, while Redcape have just acquired $100m worth of hotels.

In the record transaction of the year, the Hurstville Ritz Hotel and Cabramatta Hotel have both been divested by the group for $45 million each. John Morrison of Sydney Hotel Brokers negotiated the sales of both hotels on behalf of the Bowden Group.

The Hurstville Ritz Hotel has been sold to Nelson Meers Hotel Group.

The Bowden Group had a long history with the venue, having first acquired the pub, formerly known as Shanney’s in 1979 from Tooth & Co. The hotel was sold in 2007 for $52 million, with the Bowden Group repurchasing the venue for $30.5 million in 2011.

Morrison and Bowden released a joint statement on the transaction.

“John Morrison and Stephen Bowden wish the purchasers of both hotels all the best in their newly acquired hotels.

“In addition Stephen would like to thank his daughter and general manager Alana Bowden, his dedicated loyal staff (licensee Colleen Banschikoff and manager Jimmy Lawton), his legal adviser (Ryan Watts, solicitor director of Slater & Elias Lawyers), and all the loyal Hurstville Ritz Hotel patrons over the nearly 40-year reign at the Hotel by the Bowdens.”

The freehold for the Cabramatta Hotel has been acquired by Moelis Australia Redcape Hotel Group (Redcape), who held the leasehold of the venue. Redcape has been acquisitive of late, having also purchased Andergrove Tavern in Mackay, Queensland for $13.15 million, and the Crescent Hotel in Fairfield, Sydney, from private owners for $40

(l-r): Stephen Bowden, John Morrison and Ryan Watts million. The three acquisitions total just under $100 million.

John Musca of JLL Hotels & Hospitality negotiated the Mackay and Fairfield pub transactions on behalf of Redcape, and speaking of the Crescent Hotel in particular said: “In what has rapidly become the most tightly held asset class in the country, the hotel profile appears a natural fit for the purchaser’s core operating strengths”.

JLL Queensland manager Tom Gleeson, also praised Redcape’s purchase of Andergrove Tavern.

“It’s tremendous to see such confidence in a regional hotel opportunity from experienced operators who intimately understand the vagaries of commodity-driven economies.”

The Andergrove Tavern was sold by local businessman John Cowley.

RED ROCK LEISURE LAUNCHES ALL HANDS BREWHOUSE Red Rock Leisure, one of Australia’s most diverse hospitality groups, opened All Hands Brewing House in Sydney in late November.

The group purchased the King Street Brewhouse in Sydney’s Cockle Bay almost four years ago, and shut the venue down six months ago for a re-think of the space.

“We thought we could get a lot more out of the site by redesigning,” stated Annette Verhoeff, group operations manager for Red Rock Leisure.

“How we have positioned the bar [has changed], which is much more visually appealing as you walk in. There’s more service points for those busy periods, where in the past we were constrained by the way the bar was orientated and we just couldn’t serve enough people in a quick enough

amount of time. We’ve also created these different spaces where can have private events or more intimate dining spaces. And just creating lots of little pockets of interest for people so they’ll find their space where they’re comfortable in the venue.”

ALL HANDS BREWS The 10-hectalitre brewery is led by brewer Sam Clayman, who has been retained from King Street Brewhouse. A core range of five beers – a lager, stout, IPA, a low-ABV and the popular Wood Duck cream ale from the King St Brewhouse days – will be brewed consistently, as well as three rotating seasonal beer styles such as a saison. Four large holding tanks have also been installed behind the bar to allow an increase in production.

Verhoeff told Australian Hotelier that the strategy was to create approachable, sessionable craft styles, due to the location of the venue.

“Because of our location, we can’t be super-crafty. It’s not overly mainstream either – we have lots of interesting brews. So [Sam’s] got lots of creativity but he understands that the beers have to be approachable and sessionable.

“Even our IPA has a lower ABV, it’s not at the high end. It’s not overly hopped, it’s very approachable. It has the great characteristics of what an IPA is without blowing someone’s head off with alcohol and bitterness.”

DEMOGRAPHIC MIX With prime real estate on King Street Wharf on the edge of the CBD, the location has always been a massive attraction for tourists and domestic day-trippers, but Verhoeff says that the demographic mix is changing.

“Before we closed – and we think will continue when we re-open – we did have a big local following of people that live, and mainly work in the area. Especially now with Barangaroo, there are so many more office spaces going up around here. Our week day lunches are all pretty much corporate. We’re in the nice position of having a mix of the walking-past trade of tourists and locals and day trippers. It’s a great all-round location.”

AUSTRALIAN HOTELIER DECEMBER 2017 | 7

NEWS

NEWCASTLE LOCKOUT LAWS TO BE REVIEWED

MCGRATH FOUNDATION CALLS ON HOTELIERS TO CELEBRATE TENTH PINK TEST McGrath Foundation is calling on publicans around Australia to go big in celebrating 10 years of the iconic Pink Test – this time round between Australia and England – from Thursday, January 4, 2018 to Monday, January 8, 2018.

Hoteliers can show their support by promoting and hosting viewing events across the Pink Test, inviting patrons to attend dressed in pink, decorating their venue and encouraging donations with a percentageof-sales initiative, gold coin donations, raffles or prizes.

Money raised for McGrath Foundation goes to the funding of breast care nurses in communities across Australia, and also raises awareness about breast health. Over the last decade, 118 breast care nurses have been supported by the McGrath Foundation.

“We are incredibly excited to extend this invitation to premises across Australia to celebrate this milestone with us,” McGrath Foundation ambassador and director Tracy Bevan said.

“The magic of seeing the SCG turn pink is truly an extraordinary experience, and we would love for venues to recreate this for their communities by ‘pinking up’ in celebration and raising funds to help the McGrath Foundation place McGrath Breast Care Nurses in communities across Australia.”

All venues celebrating are encouraged to ask their patrons to share their photos using the hashtag #PinkTest.

For ideas on fundraising activities or to register your venue, email communityevents@mcgrathfoundation.com.au

8 | DECEMBER 2017 AUSTRALIAN HOTELIER

By Andy Young The NSW Independent Liquor & Gaming Authority (ILGA) has announced that it will conduct a review of the lockout laws covering venues in Newcastle’s CBD. The ‘special conditions’ have applied to 15 hotels and bars in Newcastle’s CBD since 2008, and ILGA Chair Philip Crawford said the review will give the local community, police, businesses and other groups a chance to have their say.

The review will be conducted by barrister Jonathan Horton QC, who assisted with the Callinan review of the Sydney Entertainment Precinct lockouts.

“The review follows a request to ILGA by the Australian Hotels Association on behalf of the 15 venues to consider revoking or changing some of the conditions,” Crawford said.

“Rather than considering this request in isolation, ILGA has appointed Mr Horton to conduct a broader review and consult all relevant stakeholders in the Newcastle community.

“This is timely considering the conditions have been in place for nine years and Newcastle’s CBD has changed considerably in this time.

“This review will be guided by evidence and community feedback. We encourage everyone with a view to express it in writing.”

The conditions, commonly known as the “Newcastle solution”, were imposed to target alcohol-related issues including violence and disturbance.

They cover 1am and 1.30am lockouts and 3am and 3.30am closing times as well as drinks restrictions after 10pm including bans on shots and doubles and a limit of four drinks per customer.

As part of his review, Horton will meet with local police, liquor accords, venues, community groups, Newcastle City Council and Hunter New England Health.

The 15 venues subject to the conditions are Cambridge Hotel, Civic Hotel, Clarendon Hotel, Crown & Anchor Hotel, Customs House, Ducks Nuts, Fanny’s of Newcastle, Hotel CBD, King St Hotel, Lucky Country Hotel, MJ Finnegans, Queens Wharf Brewery, Grand Hotel, Great Northern Hotel and The Dockyard.

“Newcastle has changed considerably over the past decade and it’s appropriate these special conditions are now reviewed,” said an AHA NSW spokesperson.

“The AHA NSW will be making a submission to the ILGA Review.”

ILGA said that further details, including how to make a submission, will be posted on the Liquor & Gaming NSW website soon.

Newcastle’s CBD

INTRODUCING BAR BOX

GET YOUR PRODUCTS INTO THE HANDS OF ON-PREMISE INFLUENCERS

ONLY

3

$

PER SAMPLE DELIVERED WHAT’S ALSO INCLUDED:

DPS Full Colour Advertisement Recommend service tips or the perfect serve!

Deal Sheet Drive sales to your wholesaler, call centre or local reps.

OUR FIRST ISSUE LAUNCHES THIS SUMMER Bookings are essential & spaces are limited, so be quick!

Bar Box is a new sales-driving and sampling system. Reaching over 5,000 on-premise venues in metropolitan areas across the country, Bar Box gives your brand the opportunity to find new customers or promote new or seasonally relevant products to the entire industry.

You can include full sized bottles of wine, spirits, beer or non-alcoholic beverages.

Bar Box is perfect for snacks, condiments, glassware or bar tools as well!

Decanting Service We can help you rebottle your spirits into smaller, sample-sized packs.

Contact Melanie Harwood for more information

Telephone 0477 109 007 Email info@thebarbox.com.au

NEWS

Celissa directors Trent Meade (left) and Matt Blyth

FIVE MINUTES WITH…

Celissa

TRENT MEADE AND MATT BLYTH, DIRECTORS OF REVELRY ENTERTAINMENT IN BRISBANE ARE EXITING THE NIGHTCLUB SCENE WITH THE SALE OF THE THE MET, AND PLAN TO OPEN NEW HOSPITALY BUSINESS CELISSA, FOCUSING ON PUBS AND OTHER F&B VENUES. MEADE DISCUSSES THE MOVE.

WHY ARE YOU PIVOTING INTO PUBS AND F&B? Matt and I are getting a bit older, and have young families. We always had a time limit in our heads about how long to stay in the nightclub game. We’ve taken the opportunities as they’ve come. But Matt’s got three young girls at a really critical time, and I’ve got a six-month-old boy at home, and we just think that moving into food and beverage assets and pubs is more amenable to having young families. And it’s also important to our wives. They also set a time limit on that and I think they’re quite happy. So Celissa is the combination of the names Cecilia and Melissa – my wife is Cecilia and Matt’s wife is Melissa. They’re the most important people in our lives, they’ve been very supportive while we’ve gone on this hospitality journey. It was tough times in the early days, and now they’ve given us beautiful families, so Celissa is born out of the respect and love for those two. And they’ll be involved in our ventures going forward in the pub and F&B game.

ARE THERE ANY LESSONS FROM OPERATING NIGHTCLUBS THAT YOU’LL IMPLEMENT IN CELISSA? I’ve said all along that we’re in the business of people, and that’s not just our patrons. We know if we can put the right people in the right spots, get them to buy into our vision, and get them in early enough that they can take some ownership of it, that’s the critical component. And we’ve done that

10 | DECEMBER 2017 AUSTRALIAN HOTELIER

incredibly well, I think, with the nightclub assets.

We’ve had staff with us for such a long period of time, even casual staff. In what is typically a transient industry, we’ve been able to hold on to key staff for long periods of time, so I think if we can continue doing that and take that approach into the food and beverage game, then we’ll be just fine.

DO YOU HAVE A VENUE YET FOR CELISSA? There is a venue in the CBD that we’re hopeful of finalising very soon, with the expected delivery in March next year. And there is another negotiation on a greenfields site in Fortitude Valley, and I’m hopeful that we can get things finalised shortly. The other project I’m really passionate about is the GPO. It’s such a beautiful building, and we only have it operating effectively two nights a week. It’s one that we’ve always wanted to be that iconic pub that trades seven days a week. I think the Osbourne Hotel has absolutely paved the way with the great job that they’ve done just down the road, and that gives us the opportunity to follow suit. We want to try and make that block a really, really popular space for seven-day-a-week trading.

WILL CELISSA REMAIN BRISBANE-BASED? I think it’s important that as we make this transition that we stick close to home and get it right.

Undoubtedly there’s going to be a learning curve,

but let’s never say never. If there’s other market opportunities, then we can certainly look at that.

WHAT ARE THE OPPORTUNITIES AVAILABLE FOR HOSPITALITY OPERATORS IN BRISBANE AT THE MOMENT? I think it’s a really exciting time. I’ve said for years that there’s no place in Australia that has more upside than somewhere like Fortitude Valley.

The way it’s already set up, and where it is in its timeline, is pretty amazing. I hate the word gentrification because it takes away some of the underlying organic roots in a place, but as the area starts to change and more residential comes into the suburb, its pace can change. You can already see that occurring. So Fortitude Valley is definitely a place we’ll have focus on.

But Brisbane as a whole, particularly in the last five years, has seen an increase in pace and the variety of product. I was looking at data and we still have the highest net migration coming to south-east Queensland. I’m pretty buoyed by where the opportunities are. Unfortunately the late-night industry often gets thrown under the bus by politicians who need to be seen to be doing something, and that’s been unfortunate in the last couple of years that as an industry we’ve had to go through that. But hopefully we’re at the back-end of all of that and we can just start forging ahead.

“A well organised and insightful event… There were many key takeaways from the sessions.”

Sarah-Ellen Maxwell, Solotel

“Gave us inspiration to take all the way back to Parkes!”

Kasie Ferguson, The Railway Hotel, Parkes

2018 Conference Topics to Include: • Optimising the Modern Gaming Offering • What to Do With Your Data • Creating Venue Identity • New Food Opportunities • The Rise of Brewpubs • Marketing to Millennials: Digital Video Strategy • Strength In Numbers: Growing Your Group In One Area • A Top Drop: Wine in Pubs

GOLD SPONSORS

SILVER SPONSORS

TICKETS ON SALE NOW!

MONDAY 19 MARCH 2018 ROYAL RANDWICK RACECOURSE

Speakers include: • Jackie Booth (Zagame Corporation) • Mandy Collins (The Lady Daly) • Marcello Colosimo (Momento Hospitality)

• • • •

Kasie Ferguson (The Railway Hotel, Parkes) Stephen Hunt (Hunt Hospitality) Jaz Mooney (Pelathon) Marty Secheny (Bidwill Hotel)

Early bird tickets start at $249 + GST Tickets can be purchased at

www.publeaders.com.au HOSTED BY

WITH PLATINUM SPONSOR

INTERESTED IN EVENT SPONSORSHIP? Contact Jason Wild: T: 0416 576 256 E: jwild@intermedia.com.au

The Duke of Clarence's Scotch egg

TAG VENUE PROFILE

Ye Olde Tavern THE BARRELHOUSE GROUP, ONE OF SYDNEY’S PREMIER SMALL BAR GROUPS, HAS JUST OPENED UP A SMALL PUB IN SYDNEY’S CBD INSPIRED BY 19TH CENTURY BRITAIN. DIRECTOR MIKEY ENRIGHT SPOKE TO AUSTRALIAN HOTELIER A COUPLE OF WEEKS BEFORE THE VENUE OPENED.

M

ikey Enright and his Barrelhouse Group have operated award-winning The Barber Shop – arguably one of Sydney’s best small bars – for almost four years. In that time, he has seen the venue next to The Barber Shop go through various iterations of a small bar. Having a good relationship with the landlord, Enright asked to be told if the space ever was vacant again. Lo and behold, when the space became available, Barrelhouse Group jumped at the chance to do something with it.

“We snapped at it because it was such a great opportunity. We didn’t even know what we were going to do at that stage, but we knew it could be good,” says Enright.

While on a trip back to England and Scotland – Enright is from Liverpool – he visited many pubs and bars, and came up with the idea of creating a hybrid venue that would combine the best of both worlds.

“I thought what can I not get in a pub that I would want? That’s basically how I came round it where I thought it would be really cool to do cask ale, cocktails, and a spirits list featured around the British Isles.”

And so the concept for the Duke of Clarence was born: a small-format pub that would be reminiscent of traditional 19th Century British taverns, right in the heart of Sydney. To make the concept as authentic as possible, Barrelhouse Group collaborated with famed UK set designer Sara Mathews (Moulin Rouge, Ned Kelly), to source all the materials for the venue from the UK. Furniture and smaller pub items were found that are over 100 years old, while building materials – including floorboards from the 1850s – were sourced from pubs, churches and warehouses.

14 | AUGUST DECEMBER 2017 2017 AUSTRALIAN AUSTRALIAN HOTELIER HOTELIER

“Sara totally got the brief, she understood what we were talking about. We’ve had to have a lot of faith in her because she’s purchasing [in the UK] in the daytime and then we’re seeing it at night. But so far the materials that have arrived have been really good. And also the builders, I’ve got to give it those guys, Steel and Stitch. They assisted in the original design, and their carpenter has been brilliant. He’s been putting all these pieces of wood together to make it all work, and we wouldn’t have been able to do it without those guys at this end.”

The exterior of the Duke of Clarence has the welcoming facade worthy of any British pub, with Victorian tiles, flowers hanging from the ceiling and aged timber stairs. Inside the entrance is a painting of the venue’s namesake – who became King William IV – before opening on to a 12-metre timber bar, oak panelling, stained glass, a library corner and fireplace.

“A lot of pubs [in Sydney] have been renovated to be modern, so I thought it would be great to rewind the clock and do something that looks like it’s got heritage.”

THE OFFERING Barrelhouse Group has had some experience with pub concepts, having consulted on the design and drink menu of the public bar of Hotel Palisade a few years ago. Like at the Hotel Palisade, there are no EGMs and TV screens at Duke of Clarence, once more to hark back to the traditional British pub offering.

Instead it will have a much more low-key entertainment offering – the humble newspaper. Catering to migrants, tourists and locals alike, the Duke of Clarence will have local and international newspapers, including the The New York Times, The Wall Street Journal, and London’s Evening Standard.

“Reading the newspaper, that’s a very traditional thing which you don’t do much of these days. So we’re trying to bring back that tradition where you relax.”

As for food and beverage, expect a thoroughly British experience. Beer will be served from ornate beer taps sourced from England, with a focus

VENUE PROFILE TAG on cask ale. The wine list is 95 per cent French wines, as that is what was generally proffered in taverns in 19th Century England. There will also be a few English sparkling wines on the list. A collection of more than 500 spirits – again, mainly from Britain – will be available behind the bar, and a rotovap has been set-up to infuse cocktails with some traditional British flavours.

“The cocktail menu is going to be twists on old classics during that period, so smashes, flips, punches, and fixers. Basically what we’re trying to do is come up with new but also quite English flavours like rhubarb and nettle, to really have the cocktail list in line with the concept.”

“A LOT OF PUBS [IN SYDNEY] HAVE BEEN RENOVATED TO BE MODERN, SO I THOUGHT IT WOULD BE GREAT TO REWIND THE CLOCK AND DO SOMETHING THAT LOOKS LIKE IT’S GOT HERITAGE.” David O’Brien (ex-Merivale) is consulting on the menu, putting together a list of snacks and meals that elevate the traditional British gastropub fare, including Scotch eggs and finger sandwiches.

Managing the venue is Steve McDermott, formerly the publican at Statler & Waldorf in Brisbane, and Publican of the Year at the 2016 Australian Liquor Industry Awards (ALIAs). Enright and McDermott have known each other for a long time, having met on a UK distillery tour some years ago while McDermott was working abroad. Enright found that McDermott had all the right experience and capabilities to make him the perfect candidate for the role of general manager.

“Steve worked for Salvatore Calabrese and won numerous competitions in the UK, so he had the level of cocktail and spirit experience that we needed to fulfil the overall drinks program. And he’s operated a pub for a few years so that was another big tick for us.”

Being a smaller-format pub, the Duke of Clarence will have the same level of service as The Barber Shop, but with a different beverage offering comes a different drinks knowledge. Enright said that the team at the

Fish finger sandwiches

Potted crab with soda bread and butter

Marlborough Hotel was sold to Solotel as part of the APF portfolio divestment

Salt and pepper prawns Duke of Clarence was going through some intensive training to ensure that they were up to speed with the entire offering.

In the weeks leading up to the opening, there has been plenty of anticipation about the venue, but Enright was cautious about how people would perceive the venue, stating that some people would get it, and others would not. But he’s confident that eventually people will appreciate the different and nuanced offering.

“Everyone is really excited but are they really expecting what it is? I don’t know. That’s why we’re going with cocktails and cask ale, so people don’t think it’s just another boozer with an English spin on it.”

One thing is for sure, Enright is excited to be entering the Sydney pub scene at a great time in its history.

“It’s better than it’s ever been. Food offerings are getting better and the craft beer movement really helped as it’s not monopolised by big brands now. It’s all about having a bit more choice.”

Classic cocktails are infused with English flavours using a rotovap

AUSTRALIAN AUSTRALIAN HOTELIER HOTELIER DECEMBER AUGUST 2017 | 15

CRAFT BEER

Expanding

horizons THE AUSTRALIAN CRAFT BEER BOOM IS ENTERING ITS SECOND PHASE, WITH BEER DRINKERS MOVING AWAY FROM EXTREME FLAVOUR SPECTRUMS TO MORE SESSIONABLE BEER STYLES.

C

raft beer has seen a real take-off among the younger crowd and beer aficionados in the last couple of years, and in the course of that boom many breweries have been making beer styles with extreme taste profiles – beefing up hop flavour and IBUs, making novelty beers with flavours as diverse as strawberry jam and coconut.

The movement is now starting to edge way from those bolder, higher-ABV beers, to more sessionable, approachable styles.

With the legitimacy of craft beer well and truly established, patrons are now tending towards beers that are more subtle in taste profile and with a more moderate ABV that will allow them to have a few drinks responsibly.

Blair Hayden, director of Lord Nelson Brewery Hotel in Sydney, says that while people are not necessarily moving away from the bolder styles like IPAs and DIPAs, they are expanding their repertoire into other directions, namely into beer styles with more acidity.

“This is probably the last frontier or differentiation that wine has had from beer when it comes to food and beverage, and now we’re finding that styles like saisons, sours and farmhouse styles are really growing in popularity for their drinkability and the ease with which they pair with food.”

Peter Anstey, CBD operations manager for Oscars Hotels agrees, stating that one style has been particularly popular of late at Hotel Sweeneys.

“Kettle sours have been very popular on the hot days – [they’re] very refreshing.”

These more delicate styles, while still flavourful, are gaining popularity as they bridge the gap for both craft beer and mainstream beer drinkers.

At Lord Nelson Hotel, the Three Sheets Australian Pale Ale has been the most popular brew for a few years, and Hayden puts it down to the style’s broad reach.

“As a pale ale, it’s a style many people

16 | DECEMBER 2017 AUSTRALIAN HOTELIER

The Lord Nelson Brewery core range are familiar with that tends to draw both craft beer drinkers as well as the wider beer drinking public.”

HEMP BEER One new beer style on the horizon is hemp beer. With new laws passed on 12 November that make the consumption of hemp products legal, East 9th Brewing in Melbourne is the first brewery to take advantage of the new possibilities with hemp, creating the Doss Blockos Hempire Hemp Ale. The flavour profile of the beer is quite distinctive, taking on the characteristics of hemp seeds. The beer is nutty and smoky, with a slightly creamy mouthfeel.

With consumable hemp slated to be the next big thing to hit food and beverage in Australia – reports suggest the related

industry will soon be worth $1 billion nationally – East 9th Brewery co-founder Benjamin Cairns expects hemp beer to enjoy rapid growth nationwide.

“From the health-foods space to hemprelated ASX stocks, and now beer. There’s a great deal of anticipation brewing. It’s a taste that Australians have been deprived of for almost a century, and now we can all experience it.”

Fifty thousand litres of Hempire Hemp Ale have been released in kegs, with around 70 venues taking up the beer – including Prince Alfred Hotel in Queensland, Sydney Park Hotel in New South Wales, and Fitzroy Town Hall Hotel in Victoria.

The brewery has plans to expand distribution and product range with a packaged variant early next year.

CRAFT BEER NEED TO BE SEEN On-premise, the right formatting and visibility is crucial to ensuring that beers get sold.

A lot of thought and strategy goes into format choice and label design from breweries, as they need to differentiate their products from hundreds of others off-premise, and make an undecided patron on-premise look twice at their offer.

Little Creatures has this month refreshed the packaging on its entire range and in all formats, with a shift in the placement and focus of its major design elements. Marty Ferguson, craft beer marketing manager, says the update is familiar enough to still create recognition in Little Creatures fans, and tells more of the brewery’s story, to entice other beer drinkers.

“Our Creatures’ Hop Heads told us they wanted to know more about what goes into each of their favourite beers and more information around the brewing process.

“We figured that our packaging was as good a place as any to share the unique and colourful story of each beer’s creation and provenance via some pretty nifty hand-drawn illustrations. If you look closely you’ll see a few nods to our hometown of Freo and WA,” said Ferguson.

For operators, the successful sale of beers and various formats is all about a custom strategy that suits each venue. While some formats are enjoying a resurgence (read: cans), they don’t necessarily work for every venue.

At Hotel Sweeneys for example, Anstey says that with such a large range of craft beer on tap, bottle and can sales may not be as significant as they would be in a different bar set-up.

While draught is likely to remain king in pubs for a long time to come, cans are definitely gaining popularity, with many pubs that have a craft beer focus stocking several canned beers. In this instance, having your fridge stock visible is of the utmost importance – if patrons can’t see the beer behind the bar, it will not sell. At Sydney Park Hotel, there is a dedicated ‘tinnie fridge’ that

“It’s all about the tasters and making sure the staff are aware of the flavour profile. Staff education is massive.” Peter Anstey, CBD operations manager, Oscars Hotels stocks around 15 different canned beers. On Tinnie Tuesdays local beers are offered at $4 each, and other craft beers at $6 – creating an activation around beers that sit behind the bar.

Bottles too will continue to have their place, especially carving out a more exclusive niche in any pub restaurant that is separate from the public bar.

The key here is to approach craft beers on your menu in the same way you would compile a wine list. Have a concise menu that offers one or two beers in popular styles such as pale ale and IPA, and then have two or three more uncommon styles such as sours and saisons to choose from.

Regardless of what styles, format and set-up you have, Anstey suggests that selling craft beer still comes down to one thing that cannot be overlooked – your staff.

“It’s all about the tasters and making sure the staff are aware of the flavour profile. Staff education is massive.”

18 | DECEMBER 2017 AUSTRALIAN HOTELIER

LORD NELSON’S 5000TH BREW Brewing since 1986, the Lord Nelson Brewery has just hit the landmark of brewing for the 5000th time. In what is a proud moment for managing director Blair Hayden – who was one of the founders of the pub’s microbrewery – the auspicious brew is Lord Nelson’s first saison.

“With over 30 years of independent, award-winning brewing, all we ever wanted to do was offer choice in the beer market. By today’s standards, we have well and truly achieved that, and as a company we are proud we were one of the pioneers of independent brewing.”

1 7 5 years OLD

Craft beer for summer 2017/18 MURRAY’S RUDEBOY PILSNER

MOUNTAIN GOAT SUMMER ALE

Murray’s Rudeboy Pilsner has a distinctive crisp, fresh hoppy flavour that has made it a favourite among the country’s foodie community.

“The Rudeboy Pilsner is a very elegant lager with a classic biscuity malt backbone and assertive late hop character,” says head brewer Shawn Sherlock. “It’s traditionally been available draught only, but now the beer is available in the bottle. As a lover of traditional Czech Pilsner I’m really happy with how the bottled Rudeboy Pilsner presents.”

Many summers ago, Mountain Goat used to have two seasonal hot weather staples: Skipping Girl and Goldilocks. It soon occurred to the team that this style of beer was not only needed year-round, but also in a handy 375ml can. Summer Ale is a thirst-quencher, low on bitterness but full of fruity, crisp characters.

ABV: 4.7% Food match: Anything eaten in the sunshine.

BENTSPOKE BREWING CO. BARLEY GRIFFIN BentSpoke Brewing Co’s Barley Griffin is an easy drinking Australian Pale Ale with a subtle hop aroma. Soft fruity aromas and light biscuity malt give a nice light mouth feel.

The winner of a gold medal at the 2017 International Brewing Awards in the UK, and weighing in at 4.2% ABV, it’s a real crowd pleaser.

ABV: 4.2 % Food match: Fish tacos.

www.goatbeer.com.au www.bentspokebrewing.com.au

ABV: 4.8% Food match: Pizza. www.murraysbrewingco.com.au

20 | DECEMBER 2017 AUSTRALIAN HOTELIER

LITTLE CREATURES DOG DAYS Little Creatures only product in a can is perfect for those warm summer days. Crisp, clean, refreshing and hoppy. Pours a straw yellow colour with a rocky white head, with tropical hop aromas wafting thickly out of the glass. The bright, peachy, juicy-fruit hop flavours marry nicely with the wheat malt.

In terms of bitterness, it’s firm, but not so intense that it overwhelms the light malt character.

ABV: 4.4% Food match: Salt and pepper squid www.littlecreatures.com.au

CRAFT BEER PROMOTION

COLONIAL BREWING CO PALE ALE Artfully brewed to sit between traditional American and Australian pale ales, Colonial's master brewers searched the world for the perfect combination of hops, blending USA favourites with Australia’s hop heroes to create the perfect pale. The result is a tropicaltinged treat that’s a glowing gold in colour, with subtle hints of passionfruit, pine and spicy botanics. Smooth and approachable but packed with aromatic hops, Colonial Pale Ale is brewed to linger on the palette, not overpower it.

ABV: 4.4% Food match: Salmon.

FORTITUDE BREWING CO PACER 2.8

BYRON BAY BREWERY HAZY ONE PALE LAGER

LORD NELSON BREWERY 1 1 1 BRITISH IPA

A light beer with flavour. A true craft pale ale, full bodied with lashings of Citra and Galaxy hops, that weighs in at a surprising 2.8% ABV. For times when you need to go the distance and pace yourself.

A hazy, straw coloured lager, loosely based around the Australian Lager. Loving a lager is almost part of being Australian and this one brings some extra flavour to the style.

Take in the light fruity and floral aromas. Enjoy a little bitterness balanced by the biscuit-like malty notes that gives this beer a rounded fullness. The yeasty haze continues to mature this beer and maintain optimum freshness. Perfectly suited to the local Byron warm climate.

Specially brewed using a combination of British pale, amber and crystal malts and English hops – Goldings and Target – for a full flavoured ale with a mellow rounded palate. Earthy hop aromatics and strong bitterness. Copper in color.

ABV: 2.8% Food match: Burgers. http://fortitudebrewing.com.au

ABV: 4.4% Food match: Grilled snapper.

ABV: 5.4% Food match: Pork pies. www.lordnelsonbrewery.com

Shot at The Newtown Hotel

www.byronbaybrewery.com.au

www.colonialbrewingco.com.au

AUSTRALIAN HOTELIER DECEMBER 2017 | 21

POS AND OP TECH

TECH BUZZ

THERE IS SO MUCH HAPPENING IN POINT-OFSALE AND OPERATIONAL TECHNOLOGY, SO HERE ARE A FEW OF THE LATEST HAPPENINGS IN PROGRAMS THAT MAKE RUNNING A VENUE A SMOOTH PROCESS.

An NBN Co satellite ground station at Wolumla

STREAMLINING CASH HANDLING PROCESSES

NBN INVESTING IN BUSINESS CUSTOMER IMPROVEMENTS

Inefficient note handling costs you money in terms of closing and opening the day, balancing and getting cash to the bank. A quality note counter can bring new levels of efficiency to your establishment by eliminating labour-intensive processes of manually counting, sorting and balancing cash. Cummins Allison’s innovative note processing equipment dramatically reduces the time it takes to process banknotes, meaning pubs can dedicate more time and resources to patron-facing and revenue-generating activities.

Running notes on a multi-pocket device like the JetScan® iFX i400, the smallest, most affordable multi-pocket sorter available, offers processing power like no other, running mixed notes, including the next generation Australian banknote, into multiple pockets without stopping.

The combination of high speed with the uniquely flexible pocket configurations, small size and minimal jamming delivers time and money-saving improvements in virtually any back office operation.

The JetScan® 150 is a compact pocket and a half banknote scanner that sorts mixed money, faces and orients bills and catches counterfeits. While counting one denomination, the scanner will offsort any rogue bills without missing a beat, saving time and increasing efficiency and productivity of back office operations.

With internet speeds not what businesses were expecting from the national broadband rollout, last month NBN Co launched a range of initiatives aimed to improve the connection, migration and service experience for businesses moving over to the national broadband network. With approximately 20,000 businesses changing over to the NBN each month, the NBN Co has added a team to the roster that are dedicated to business customers.

The initiatives that are being rolled out to enhance the business customer experience include: • Improved connection and resolution process – rescheduled appointments and complex orders are to be prioritised and case managed by NBN Co and the phone and internet provider.

• Tailored pricing – increased flexibility on NBN Co’s wholesale business products with a new capped pricing model designed to increase competition in the market.

•B usiness education campaign – a new integrated communications program has launched, which aims to educate Australian businesses on how to connect as well as the impact of the nbn™ access network on important business services such as EFTPOS and ATMs. • Regional business boost – introduction of wholesale fixed wireless and satellite enterprise products on the nbn™ access network to be launched in 2018 with the aim of helping regional businesses increase efficiencies and access new markets.

“Businesses often require a different level of service, which is why we’ve been developing custom-built wholesale product and service offerings and a targeted communications program in order to make the transition to the new network as smooth as possible,” stated John Simon, NBN Co’s chief customer officer – business.

“As the rollout continues to scale, we want to enable businesses of all sizes to embrace fast broadband and tap in to a whole range of applications such as high definition video conferencing and cloud-based tools, which were once only in the domain of larger organisations.”

He concluded: “Connecting a business to the new network may take some time and preparation. With the rollout set to be complete over the next three years, we recommend businesses get in touch with their phone and internet provider as soon as possible to make a plan to move their services over to the new network.”

These new business customer initiatives were announced a fortnight after a draft ACCC report found that only 16 per cent of all NBN users (including residential) were achieving half of the maximum speed of 100 MB per second.

22 | DECEMBER 2017 AUSTRALIAN HOTELIER

PaPer-less sign uP instant member registration integrates with bePoz Point of sale single/multi-site oPeration

1300 832 876

|

VECTRON.COM.AU

Get the job done faster Eliminate time-consuming and labour-intensive manual handling of cash and tickets by automating the process with new JetScan iFX®scanners. Benefits include: • Freeing up staff time for more important tasks • Increasing productivity by processing cash and tickets in a single pass • Digitally scan and image tickets

To find out more about JetScan iFX scanners and how they can revolutionise the way you process cash and tickets, call us now on 02 9648 6661 or visit www.cumminsallison.com.au/go-au/gaming

Processes Next Generation Banknotes

AUSTRALIAN HOTELIER DECEMBER 2017 | 23

POS AND OP TECH

FIRST BITCOIN ATM IN SYDNEY PUB AS CRYPTOCURRENCY GAINS STEAM A bitcoin ATM has been launched in Sydney, housed in the Metropolitan Hotel in the CBD. Created by BitPOS, a blockchain payment platform, the ATM can be used by anyone with a bitcoin wallet on their phone.

BitPOS founders Jason Williams and Alex Taylor said the launch of the bitcoin ATMs was in response to the growing popularity of the cryptocurrency.

“Things are moving forward for Bitcoin, it’s now becoming an everyday currency, with financial institutions, forward thinking investors, as well as mum and dad investors paying close attention,” said Williams.

“Our emphasis is on a satisfying customer experience. We’ve put a lot of work into ensuring when a customer puts money into our machine, there are no frustrating delays or downtime and what they purchase will arrive in their wallets within seconds.”

Peter Phillips, owner of the Metropolitan Hotel, is proud to be one of the first hotels to include the software on their premises. Not only can patrons buy and sell bitcoin through the ATM, but they can also use bitcoin to buy food and beverage at the pub.

“All my staff have the software loaded on their mobile phones. When food or beverage is ordered we simply enter the relevant amount into our phones and then scan the customer’s phone. Funds are then converted into $A dollar and directed into my bank account that night – furthermore it works out cheaper for me than credit card transactions.

“There is also a great deal of transparency on both ends as it is also interfaced with our point of sale system. Initially it was only the Bitcoin Group that used the system however I have noticed over the past couple of years that people are now becoming more aware of bitcoin and it is now being used regularly, especially through our interstate guests.”

Phillips says that he is seeing more customers buy and sell bitcoin through the ATM, with some seeing the value of the currency appreciate while having a beer in the pub.

At the time of publishing, one bitcoin is worth approximately AUD 10,500.

MEMBERSHIP SIGN-UPS MADE EASIER The arduous task of signing up new members to your loyalty programs from deciphering handwriting to a verbal communication that gets lost in translation, is now history.

Paper can be ditched, with the Bepoz JoinApp now live. The new sign-up app allows for venues to capture new member details instantly. Designed to supercede paper forms and other manual data collection methods, the JoinApp is quick and simple to implement on an iPad. Integrated with Bepoz, member records instantly sync with the pointof-sale system allowing for normal membership routines to continue. Data validation reduces the potential for membership record duplication and data errors.

The JoinApp can be fully tailored to a venue’s branding and style. The app comes with a full content management system allowing for customised form fields, screen savers, welcome email templates, branding and more.

Current Bepoz users can contact the company to use the app in-venue, while venues that are not with Bepoz can book a demo of the new service.

24 | DECEMBER 2017 AUSTRALIAN HOTELIER

Sign up at For the latest pub news, subscribe to the Australian Hotelier e-newsletter at:

www.theshout.com.au/ australian-hotelier

PUB SALES • F&B • APPOINTMENTS • REVAMPS • LEGISLATION

DESIGN & BUILD

Out is so in THE LATEST ITERATION OF THE OSBOURNE HOTEL – FORMERLY FRINGE BAR – BRINGS A PREMIER BEER GARDEN TO FORTITUDE VALLEY IN BRISBANE.

26 | DECEMBER 2017 AUSTRALIAN HOTELIER

DESIGN & BUILD

T

he Fitzgibbons family have owned the pub now known as Osbourne Hotel in Fortitude Valley, Brisbane, since 1980. For the past 15 years it has been operated as Fringe Bar, a late night spot that mainly traded after 10pm on Friday and Saturday nights. Plans have been in the works to completely transform the venue for a while, but had been held up by red tape for some time.

Director Brian Fitzgibbons had wanted to overhaul the business so that its principal trade was not limited to late-night hours, especially with the mandatory ID scanning impeding entry and trade after 10pm.

“We had a session with a branding company in Brisbane who helped us to set about a new strategy. They asked us a lot of questions which helped us resolve what we were trying to achieve, which was bringing it back to a really good hotel, rather than a late-night spot. With Fringe, really all the business was done after 10pm, whereas now it’s happening from lunchtime through, so we’re not so dependent on the late night dollar. It’s more sustainable and more bankable too.”

The renovation consisted of two elements, a minor strip back of the interior of the heritage-listed pub, and – the main aspect – the construction of a new beer garden and services in the space was the old driveway for the loading dock. As part of the transformation, the pub name was changed back to its original title, Osbourne Hotel, after Charles Osbourne who built the hotel in 1864.

OUTDOOR ESCAPE Having done a lot of research in other parts of Australia and in the United States, Fitzgibbons wanted to create a beer garden for the hotel, in an area of Brisbane where outdoor hospitality spaces are rare. Brand + Slater Architects and construction firm Rohrig – who had both worked on several projects for the Fitzgibbons family before – were brought in to bring to life the vision for an outdoor space that would serve as the main hub of the hotel.

“The outdoor beer garden space was very heavily driven by the hoteliers. They wanted a very traditional beer garden. There’s not any of those in the Valley, not many in the CBD either. They’ve always operated pubs with beer gardens and they wanted to reintroduce one in the city,” explains Rod Barr, director of Brand + Slater Architects.

While taking over the space of the driveway and old loading zone, the beer garden was essentially a new build, and while that is easier to construct than working on the renovation of a building that is over 100 years old, there were still difficult elements to the build.

“There were complexities with coordinating new structural elements for the large overhead polycarbonate roof and services for new kitchen and bars in the existing building. There was tight site access with working on and inner-city site in a small area, which had many subcontractors working on top of each other. But we were able to bring the client’s vision to reality and breathe new life into this historic Brisbane landmark hotel,” states Matt Tucker, construction manager for Rohrig.

The new beer garden is an eye-catching space using traditional materials in untraditional ways. The area is full of timber, red brick and concrete, but not in areas where you would expect. Recycled brickwork is used as flooring around the vicinity of the bar, and on the bar itself.

Timber is used on the walls and overhead, to create a feeling of enclosure.

Polished concrete is used as the bar top. Plantings and colourful artwork that has been created by various street artists over the last decade in different stage of their careers – including a piece from Lister, arguably Australia’s most famous street artist – add warmth to the space.

“It’s very tropical and suits Queensland. It certainly suits the Valley, which is a very built-up commercial area. It’s somewhere where you can go – particularly if you’re working in one of the many high-rise buildings now – it’s great to come out of that building and be able to relax a bit in a place that offers a great variety of food and beverage in a very relaxed atmosphere,” states Fitzgibbons.

The area is topped off with a clear polycarbonate roof which is

Timber was used overhead to create a sense of enclosure for booth seating

JUST LIKE HOME When Brian Fitzgibbons was thinking about the concept of the new Osbourne Hotel, he decided to make the beer garden the main hub after thinking about home entertaining.

“If you think about your house when you have friends over, where does everybody go? If you happen to have a back deck or something like that, that’s where people seem to be happiest – sitting outside somewhere.”

Several art pieces adorn the walls of the beer garden

AUSTRALIAN HOTELIER DECEMBER 2017 | 27

DESIGN & BUILD

Inside's stripped back lool The roof is fully retractable in the Back Yard

Osbourne Hotel has attracted local residents and office workers

fully retractable in parts. It also means that patrons sitting in the beer garden will always feel like they’re outside, but there is protection from the elements when needed.

Operational inclusions also make for interesting design features in the space, mainly behind the bar. Two copper bulkheads have been used to house 31 taps each on the walls behind the two outdoor bars. They are the only two of their kind in Australia. Barr says that not only are the bulkheads a striking feature, but they were designed after Fitzgibbons gave a directive to remove fonts from between staff and patrons.

“We’ve reversed the traditional flow of the bar over the last 15-20 years. It’s very much more a pre-1980s set-up with fonts at the back so there’s a very heavy customer focus from the bartender’s point of view. There’s no beer fonts or brewery signage cluttering up the front of the bar. The interaction between the bar staff and patrons is completely uninterrupted.”

lush. But inside takes a lot of its historical cues from the old pub. You see a lot of the bones in there, you’re seeing four or five layers of tiles, some of which are 100 years old, sitting in that space,” states Barr.

The paring back of the internal section of the hotel revealed several different layers of history, with discovered items all retained.

These included bits of 60-year-old newspaper scrunched up into old formwork, and old cable tie wires.

“What we did inside was we deconstructed it. We looked at it and thought ‘This is an iconic hotel. It’s been here since 1864 so let’s show some of the bones of it. Let’s expose some of the rafters and the rawness of it, and then soften it with a lot of greenery and nice furniture,'” explains Fitzgibbons.

The only other internal change was to convert the upstairs boarding rooms into function rooms and a private dining space.

LAYERS OF HISTORY

A NEW MODEL

Internally, very little was needed to be done to the hotel, other than give it a bit of a refresh.

Having been through several renovations in its 153-year history, Brand + Slater suggested a more low-key deconstruction of the space to highlight various eras of the hotel.

“The inside is very much a reflection of the history of the pub, while the outdoor is definitely new – it’s fresh, bright, airy. It’s very

While the Osbourne Hotel was due for a renovation, what was included was guided by the changing face of Fortitude Valley. No longer just a late-night spot, the area has seen an influx of both residential and office buildings, changing the demographics of the area and what is needed within it. Fitzgibbons planned for the Osbourne’s beer garden to be viewed as the outdoor oasis in the midst of

28 | DECEMBER 2017 AUSTRALIAN HOTELIER

the concrete jungle for young professionals populating the area.

“The Valley is now getting its own village atmosphere where it’s self-sustainable. Whereas ten years ago all the offices shut at five and then it was a ghost town in the Valley, there was no one. It was deserted, and it’s all come back again now. And so the Osbourne is very much a hotel for the community no matter what.”

And while Fortitude Valley is indeed seeing an influx of residents and workers, there are still quiet times to be had at the beginning of the week, as is the norm in Brisbane.

Fitzgibbons has accounted for this by shutting part of the hotel on Mondays and Tuesdays.

In a break with tradition, it is the inside of the hotel which is shut during those two days.

“What we’ve tried to do is to be able to operate the hotel as a small one on a Monday and Tuesday, and then obviously as a big one the rest of the week. So we’re able to close off the inside on the quiet days early in the week with bi-fold doors, so you don’t even miss it.

When you come in, you don’t even realise that the inside area is not open during the day.”

Fitzgibbons says this allows him to control wage costs better and make the most of busy times.

“It’s difficult if you’re operating seven days a week, day and night. You have so much downtime that erodes the profit that you make in the good times. You give it back in the bad

DESIGN & BUILD times which is early in the week.”

Since unveiling the Osbourne Hotel two months ago, the beer garden has brought many locals to the venue, particularly on the weekends, and has met the aim of extending the trading hours of the venue.

“We’re very impressed, very happy. We’re doing huge numbers on Saturdays – not just nights but during the days on Fridays and Saturdays as well,” says Fitzgibbons.

“It’s just amazing down there at 8 o’clock on a Friday night. It’s chockas with really welldressed people right through the venue, which we never had before with the old venue. The clientele was always in there just for a quick beer after work. Now these people coming in are a really well dressed crowd. We’re not quite sure yet where they’re coming from but I’d say some out of the city itself which is only a kilometre down the road.”

Fitzgibbons says the increase in patronage has opened his eyes to just how many businesses now operate in Fortitude Valley. With more set to come, the potential catchment for the Osbourne Hotel with its offer of an outdoor retreat, is nothing but promising.

FEATURES OF NOTE Osbourne Hotel’s striking beer garden and internal revamp include the following features: • Two bespoke copper bulkheads boasting 31 taps each – the only two of their kind in the country (pictured) • Urban jungle feel of the external beer garden and dining area • Clear polycarbonate roof to provide customers protection from the UV and weather, while also enjoying F&B outdoors • 400-seat clear-ceiling bistro and beer garden.

• 94 taps throughout the now 800-person venue • Old boarding rooms on the first floor have been transformed into function and meeting rooms, as well as a private dining area for hire.

One of two custom copper bulkheads

Value is not just the look of the space.

The Osbourne Hotel Mock-Up

The other half is making sure the space is operationally efficient.

Of course you can rely on Rohrig’s construction to impress, but if you involve us early we can reality-test your ideas to ensure best use of space and minimise operating costs – which means maximum return on your investment.

Get the full story and maximise value for the life of your building – contact us before you do anything else.

David Vokes 0417 758 956

Sydney Brisbane Melbourne

CALENDAR

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

SURFING

BOXING

The world’s best surfers will be chasing the last win of 2017 at the Billabong Pipeline Masters in Oahu, Hawaii. The race for the title could be decided here with John John Florence, Gabriel Medina, Jordy Smith (pictured) and Aussie Julian Wilson battling it out at the top of the leader board.

When: Starts Saturday 9 December, until 2pm.

Channel: Fox Sports More.

For the first time, Aussie legend Jeff Horn will defend the WBO Welterweight title he earned after defeating Manny Pacquiao. The secondary school teacher will take on Briton Gary ‘The Hellraiser’ Corcoran in The Battle of Brisbane 2.

When: Wednesday 13 December, 7:30pm.

Channel: Main Event.

A-LEAGUE

NFL

Most games during the peak Christmas fixture period kick off at 7.50pm – handing your venue consistent action to entice fans – starting with a bout between Brisbane Roar and Perth Glory. Double-headers will also feature on Saturdays in the second half of the month.

When: Starting Thursday 21 December 7:50pm.

Channel: Fox Sports 1.

The Christmas festivities continue on Boxing Day, with five NFL matches playing back-to-back from early morning. The action starts with the Texans v Steelers, and will continue for the rest of the day, giving punters plenty of reason to head to the pub.

When: Tuesday 26 December, from 8:30am.

Channel: ESPN.

NEXT MONTH

The Australian leg of the World Rugby HSBC Sevens Series will be hosted in Sydney next month over the Australia Day long weekend. This fast-paced championship will bring the best of men’s and women’s international rugby to our shores, and will have plenty of fans on the edges of their seats.

When: 26-28 January.

Channel: Fox Sports. *All times are AEST

30 | DECEMBER 2017 AUSTRALIAN HOTELIER