AUSTRALIAN
AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE
Vol. 38 No. 5 - June 2021
IN THIS ISSUE: BAR DESIGN | TAKEAWAY AND DELIVERY | KITCHEN SKILLS
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CONTENTS & ED’S NOTE
WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au
Contents SPECIAL FEATURES 12 Dark Beer: Guinness is launching a
new campaign to make the beer and winter synonymous. 14 Bar, Beer and Cellar: Seasoned
publicans share their ultimate bar design features. 20 Ed’s Takeaway and Delivery: The case for Pick
ditching the third-party delivery apps and setting up a direct ordering system.
24 Kitchen Skills: How one Perth pub
kitchen is taking ‘in-house’ to the next level.
P32 28 Venue Profile: The Banana Bender Pub
may be quirky, but the new exec chef is adding refinement to the menu. 32 Menu Strategy: Hotel Esplanade takes
The Espy Kitchen in a new direction.
REGULARS 8 News: What’s happening in pubs
across Australia. 34 Design & Build: City meets country at
the Royal Richmond Hotel. 38 Tales from the Top: Matthews Hospitality
is investing in domestic tourism in SA.
Editor’s Note offer a whole variety of
two esteemed hoteliers make the case from
experiences to many
switching to direct ordering systems (p 20).
different people, the one
Perth publican John Little explains why his
foundation that can be
kitchen team go above and beyond in making as
agreed on for any pub
much as they can from scratch (p 24), and the
is a solid F&B offering. If you’ve got a public
new executive chef at Banana Bender Pub on
bar with a decent offering of beer, wine and
the Sunshine Coast is adding hints of refinement
spirits and a bistro with at least the pub
to the menu at the quirky hotel (p 28). There’s plenty to sink your teeth into this issue!
sure they are of high quality and stand out from your competitors is what makes the
Vanessa Cavasinni
difference between a good and a great pub.
P: 02 8586 6201
Plus they bring in a crowd.
E: vcavasinni@intermedia.com.au
This issue is all about F&B, and looks at venues and operators who have nailed these
‣ No- and Low-Alc
two streams – all in very different ways. Hear
‣ Entertainment
from a variety of publicans on what they deem
‣ Marketing and Social Media
6 | Australian Hotelier
EDITOR: Vanessa Cavasinni vcavasinni@intermedia.com.au JOURNALIST: Dan Hughes dhughes@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 GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY: Kea Thorburn kthorburn@intermedia.com.au
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essential in a good public bar (p. 14), while
course, investing in these offerings, making
PUBLISHER: Paul Wootton
PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au
While a modern pub can
staples, then you’ve got yourself a pub. Of
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The Lorne Hotel on the Great Ocean Road is Merivale’s second Victoria venue
In the
news
WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA
MERIVALE CONTINUES EXPANSION OUTSIDE OF SYDNEY Merivale has picked up the pace in its expansion strategy outside of Sydney in the past month. After acquiring its first regional venue (The Quarterdeck on the NSW South Coast) and then its
Merivale has acquired Cheeky Monkeys Restaurant & Bar in Byron Bay
first venue outside of the state (Tomasetti House in Melbourne), the hospitality juggernaut has shown that it’s serious about its expansion out of Sydney, with the recent announcements of two further acquistions. The group has now also purchased Lorne Hotel on the Great Ocean Road in Victoria, as well Cheeky Monkeys Restaurant & Bar in Byron Bay. Lorne Hotel was sold as a freehold going concern for $38 million. The sale was brokered off-market by JLL Hotels & Hospitality’s John Musca and Will Connolly. The hotel was sold by the Upham family, who have operated the sprawling pub for almost 20 years. “The Upham family couldn’t think of better custodians of the Lorne Hotel than the Merivale Group. We leave knowing that the
private owners to committed industry stakeholders like Merivale, is quite special,” stated Musca. Merivale also ended months of speculation about a move
residents of Lorne and tourists that visit our beautiful town will
into the Byron Bay market, buying Cheeky Monkey’s Bar and
have an amazing experience when visiting the venue. We wish
Restaurant on Johnson Street.
them all the best,” stated Paul Upham. The pub is centrally located on the Great Ocean Road, and features a large restaurant, bistro and bar, 120-pax function
The deal, again brokered by Musca, is Merivale’s first move on the far north coast of New South Wales. “I’ve been going to Byron since I was ten years old, so it has
room, accommodation and an extensive beer garden with
always been a place close to my heart. I can’t wait to open our
ocean views. The sale included 10 EGMs and four adjacent
first venue on the North Coast and spend more time in the area.
holiday apartments.
There’s simply no place like it,” stated Hemmes.
“The Lorne Hotel is an iconic venue in a truly spectacular
The vacant premises at 115 Johnson Street occupies an 827
location. It has been an absolute pleasure getting to know John
sqm site, with 2am trading approvals and is situated in Byron’s
and Paul Upham, who have been the proud custodians of the
town centre.
venue for the last eleven years; we feel honoured to continue their
Within Sydney, Merivale has also recently acquired Norton’s
legacy and help usher the pub into the next phase of its incredible
Irish Pub in Leichhardt, adding to its inner west stable of Vic on
145-year history,” stated Merivale CEO Justin Hemmes.
the Park, 3 Weeds Rozelle and Queens Hotel in Enmore.
“There’s literally only a handful of very special oceanfront
Merivale shows no signs of slowing down in its acquisition
hotels like Lorne around the country and to again have the
strategy, having spent roughly $130 million on hospitality assets
pleasure of guiding the transition of a landmark from long-time
in the last two months.
8 | Australian Hotelier
The Surfair Hotel in Marcoola (centre) is one of the six pubs AVC and HPI have acquired
AVC and HPI agree on six-pub deal in Queensland Australian Venue Company (AVC) has sold six leased hotel freehold assets to Hotel Property Investments (HPI) in a deal mostly curated by HTL Property. HPI invested a total of $32.7m in the six properties, with a weighted average yield of 7.75 per cent. Each has been leased to AVC on new 20-year contracts. HTL’s managing director Andrew Jolliffe told The Shout the company had worked on five of the deals, with the Capella Hotel deal being completed by Andy Nason at Power Jeffrey & Co. The assets purchased are: • Surfair Hotel – $10.45m – Settled May 2021 • Commonwealth Hotel, Clermont – $3.06m – Contracted to settle June 2021 • Grand Hotel, Clermont – $2.78m – Contracted to settle June 2021 • Capella Hotel, Capella – $3.34m – Contracted to settle June 2021 • Commonwealth Hotel, Roma – $9.78m – Contracted to settle June 2021 • White Bull Tavern, Roma – $3.25m – Contracted to settle June 2021
Jolliffe said the deal highlights the strength of the national hotel market right now. “Sydney publicans have typically looked north to Queensland when local opportunities have been limited, but with Merivale’s latest incursion into Victoria with over $80m
HTL’s Glenn Price, said: “We’re delighted to have managed
worth of assets already acquired, we are witnessing a shift
the multiple sale of hotels to HPI and on behalf of our valued
in the lens through which the national market is now being
Queensland client base.”
viewed by the leading players,” he said.
HPI’s CEO, Don Smith commented: “The acquisition of
“As such, HPI’s svelte acquisition of these geographically
these assets demonstrates HPI’s strong relationship with
strategic properties, indexed to such a strong lessee covenant,
AVC and our ability to transact efficiently to the benefit of
applies further rigidity to the long term trajectory the asset
all parties.”
class is enjoying.”
NEWS
The Sydney Collective names new CEO
The Portside Tavern in Port Pirie is the group’s second SA purchase
Notable NSW hospitality operator Fraser Short has announced that he is handing over the reins of his group The Sydney Collective, with Brett Sergeant appointed as CEO. Sergeant was most recently the CEO of Colonial Leisure Group, and before that COO of Merivale. Short started The Sydney Collective a decade ago with the reimagining of the old Brooklyn Hotel in Sydney’s CBD into The Morrison Bar & Oyster Room. He has since built a portfolio of eleven pubs, bars and restaurants that include Watsons Bay Boutique Hotel, The Imperial Hotel Erskineville, Park House, Northies Hotel and
BLACK RHINO GROUP BETS ON SOUTH AUSTRALIA
Republic Hotel.
The Victorian gaming-focused pub group Black Rhino Group has begun its
In the last six months The Sydney Collective has
expansion into South Australia, with two regional pub purchases in the state –
also expanded into New South Wales’ Northern
the Newmarket Hotel in Port Adelaide, and the Portside Tavern in Port Pirie.
Rivers region, with three new acquisitions: The
The former hotel deal was brokered by Mathew George of CBRE Hotels and
Farm, Lennox Hotel and Illawong Hotel. This
Grant Clarke of McGees, while the latter deal was brokered by JLL Hotels &
growth in the business led Short to reconsider the
Hospitality’s Will Connolly.
management structure of the group. “Sydney Collective has grown to a scale whereby
The Newmarket Hotel sits adjacent to the recently upgraded $50 million Port Plaza Shopping development, and its offer includes 32 EGMs, dining
the culture and people will only benefit from a
facilities including atrium dining, a public bar with TAB facilities, alfresco and
proper governance structure. Brett comes with
smoking areas, and extensive upstairs rooms ready for future upgrades.
impeccable pedigree and has an amazing track
The Portside Tavern has recently had a significant refurbishment, and its
record of delivering service excellence. He is equal
offer includes a spacious bistro with ‘Café Primmo’ branding, a 32-EGM
parts creative, professional and an amazing cultural
gaming lounge, first-floor nightclub, craft gin bar and a 2am liquor licence.
fit to the values of TSC.” Sergeant has over 20 years’ experience leading
While the Black Rhino Group owns 20 venues within Victoria, owner David Tomsic has identified South Australia as a market in which he plans to be
some of the country’s most successful and high-
more acquisitive in the next 12 months, as tighter yields in Victoria are forcing
profile hospitality businesses, including nine years
him to look elsewhere.
at Merivale as COO and more recently as director
“Our plans are to buy pubs and keep the existing staff on, inject some
of hospitality for Event Hospitality & Entertainment
capital into them, upgrade the product on the floor and deliver high-quality
Limited, and CEO of Colonial Leisure Group.
venues back to the patrons and locals,” explained Tomsic.
“I am thrilled to be joining The Sydney
“I’m super excited about coming into South Australia and seeing in this new
Collective team and working closely with Fraser
era for us, we have several other exciting deals to announce in the very near
on continuing to build a great Australian hotel
future – both regional and metro, and my senior management team share my
business. I have watched in admiration as the
enthusiasm about our expansion.”
business has grown over the last ten years and
Connolly suggests another feature that is making the market more
look forward to leading such a talented group into
appealing is the introduction of bank-note accepting technology in the state’s
the future,” stated Sergeant.
gaming industry.
Short has also appointed Jacqui Corbett, (ex
“The SA market has certainly seen a spike in transactional activity in the
AVC and Drink and Dine Group) into the role
last six months, with interstate operators such as Black Rhino Group now
of COO and James Wicks, long-time friend and
identifying opportunities that have allowed them to acquire in a more rapid
business partner into the role of CFO.
rate than in more tightly held markets such as Victoria.
Short will continue to be involved in The Sydney Collective, but will turn his focus towards growth opportunities for the group and further developing the current assets.
10 | Australian Hotelier
“Naturally, this has encouraged existing operators to test the market and be rewarded with premiums seldom seen.” Black Rhino Group is expected to announce more South Australian acquisitions – both regional and metropolitan – in the coming months.
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DARK BEER
‘Tis the season This winter, Guinness is launching a holistic and substantial campaign entitled ‘It’s Guinness Season’, making the cold weather and Guinness synonymous. Pubs are getting in on the action.
AT THE time of year when on-premise beer
in its popularity in Australia – as given the tick of
consumption typically trends downwards, it’s
approval by its Irish originators.
the dark beer category that props up sales. And
of the highest quality it has ever been. There is
awareness and recognition – both globally and
a panel of experts at St James Gate that rate
in Australia – as Guinness. With a creamier,
the liquid we brew here and they’ve given us our
smoother texture and a more full-bodied flavour
highest ratings ever of late. It really is the taste of
than other beer styles, Guinness consumption is
‘back home’”, states Anderson.
ideal for the colder weather when comfort foods and drinks reign supreme.
Lion has also just completed its fourth national tour with Guinness brand ambassador Domhnall
This is particularly true on-premise, where the
Marnell, who has travelled the country, teaching
theatre accompanying the Guinness pour makes it
venue staff how to ensure they’re serving quality
a standout beverage option for patrons.
pints by adhering to the perfect serve and the
“Guinness is a living, surging, magnetic beautiful beer and Guinness drinkers know it. So much so
‘7C’s of Guinness Draught Quality’. “We have a relentless focus on ensuring
[that] they’re happy to wait 119.5 seconds for their
customers get the perfect pint, every time.
pint to be poured and they demand quality. They
Guinness has seen some of the best recovery in
will walk by one pub to get to the one that pours
terms of distribution and volume post-COVID
the best ‘pint of plain,’” suggests Ryan Anderson,
given the fiercely loyal nature of its customers.
Guinness Brand Manager for Lion.
They expect the tap to be on.”
“This is evidenced by the myriad of rating pages and sites out there that punters will tap into before
‘It’s Guinness Season’
choosing their destination venue. It is quite simply,
In the same way that St Patrick’s Day and Guinness
irreplaceable in the on-premise.”
go hand in hand for the public, Guinness and Lion are
The quality of the beer is also a major factor
12 | Australian Hotelier
“The Guinness we’re brewing in Australia is
within the category, no beer has more brand
launching a new campaign, ‘It’s Guinness Season’, to
DARK BEER
make the beer and winter synonymous. The campaign
There will also be a win-in-venue aspect to the
will drive home the message that when it’s winter,
promotion, with thousands of Guinness-branded
Guinness is the beer and beverage of choice.
beanies to be given away on-premise.
The new campaign will be pushed in the on-
“[It] will offer instant surprise and delight to those
premise, off-premise and on social media. For pubs,
that are within the venue at the time, as we know
the key activation will be a national ‘shout’ available
this is important to create theatre.”
to the public, where Guinness and Lion will offer up
The on-premise activation is one prong of
up a limited number of free pints throughout winter,
Guinness’ campaign, which also includes the
with the campaign to kick off on 1 June. Participating
concept of the Guinness Lodge, where more
venues will receive two free kegs of Guinness to use
premium prizes can be won; off-premise draws; a
for the promotion. Pints will be redeemed in a similar
partnership with Concrete Playground in creating
method as Lion’s National Local Day campaign, where
‘winter guides’ for activities to do around capital
people register and download a voucher online that
cities; as well as a partnership with renowned
can be redeemed, through consumer-facing media.
chef Colin Fassnidge to promote Guinness a
“Within our partnership with Concrete Playground we will use a splash page over our ‘Winter Hub’ partnership (things to do around the country in
complementary beverage and ingredient for comfort foods. While the campaign is holistic, the on-premise
the Winter). There will be a limited number of free
will prove crucial, as a pint of Guinness is the
pints up for grabs at certain moments throughout
signature pour of the beer, as Anderson attests.
the season. Participants can redeem the cash for
“Guinness drinkers know the surge of anticipation
their free pint straight to their wallet. They will be
they have when a pint is settling on the bar at their
directed to the Guinness Pub Finder to locate their
favourite local. It’s impossible to replicate this buzz
nearest tap,” explains Anderson.
in retail.”
Getting in on the messaging Anderson shared some tips on how pubs and their staff can promote Guinness as the winter beer. • Suggest to punters that ‘It’s Guinness Season’ when they’re considering the beers at the tap bank! • Offer meals combined with Guinness. Guinness lends itself as an ingredient in many dishes as well as an accompaniment — this will be demonstrated in the partnership with Colin Fassnidge over the winter). • Challenge your chefs to include it in their own recipes, and then get front-of-house staff to recommend a pint of Guinness when these dishes are ordered. • Consider your Winter calendar of events and how Guinness can complement it. Punters are looking for it more than ever – Guinness will be doing all it can to attach itself to any traditional Winter triggers, inviting participation in the brand at the most relevant time of the year.
June 2021 | 13
BAR, BEER AND CELLAR
The Villa at Longueville Hotel
Making your bar designs count Public bar designs can contain many elements from improved functionality to increased offering, however, the most essential factor to consider is the target demographic. By Dan Hughes.
The Angel Tavern’s new public bar
“People develop habits with hotels, sometimes over decades, and publicans need something significant to alter these behavioural patterns,” Kelly said. “Depending on the size of the hotel the publican should make the offer [behind the bar] as wide as possible without watering it down too much.
CONSUMER CONFIDENCE is on the rise and there’s no
“If the bar has the capacity for a wide market with ‘something
shortage of choice for where to sit down and have a drink
for everyone’, then that is ideal. But if it is small it may be
with friends or an evening out with the family. But with so
beneficial to tighten the offer and target some specific markets.
many venue offerings available in regional and metropolitan
The simpler the better in a lot of cases.”
areas, public bar design must offer the best functionality and
The recent $700,000 refurbishment of The Angel in Malvern,
beverage quality to draw a customer in and keep them there.
Melbourne, for example, included the creation of a customer-
With so many different unique offerings and target strategies for each venue to consider during public bar design, according to Paul Kelly, director of Paul Kelly Design, one of the most important to remember is functionality over aesthetic. “Unfortunately for the designers, functionality must always take
centric bar design which caters for each demographic in the community, according to its venue manager Brad Ford. “Our over-arching components which will meet the needs of all our customers, was our main aim with the renovations to the bar. It was to cater for those who come to sit around the front bar,
precedence over aesthetic as we have learned over the years that
or even for future customers if we decide to put in a restaurant,
efficiency and happy employees makes for happy customers and
bistro or cocktail bar,” Ford explained.
happy publicans,” Kelly said.
Essential elements for design It is essential a pub offering is unique and targeted to best serve its customers. Therefore, Kelly believes understanding your
“We’re trying to be that local pub that caters for a wide range of its community. Our bar design and fit-out was done with all our possible customers in mind so we’re not losing them to a pub down the road or anyone else. “To have all of the regular pub options but to have a point of
community and what it wants from behind the bar is the most
difference in our design was an aim for us. It also allowed us to
element to consider before taking on new designs.
house more craft beers and local wines.”
14 | Australian Hotelier
margaret.mccarron@colonialbrewingco.com.au
jamie.richardson@colonialbrewingco.com .au
david.myors@colonialbrewingco.com.au
colton.thomas@colonialbrewingco.com.au
brae.maloney@colonialbrewingco.com.au
andrew.rowe@colonialbrewingco.com.au
nathan.richardson@colonialbrewingco.com.au
scott.muller@colonialbrewingco.com.au
bryce.novotny@colonialbrewingco.com.au
lachlan.kinnaird@colonialbrewingco.com.au
https://www.instagram.com/cbco_/
margaret.mccarron@colonialbrewingco.com.au
www.colonialbrewingco.com.au
BAR, BEER AND CELLAR
Expand your offering The Great Western Hotel located in Orange, NSW, is striving for a modern aesthetic and to add functionality to the hotel in its planned redevelopment which includes a bar transformation. Hotelier Matthew Hardman said increasing the tap offering to service patrons is another way of improving visitation and customer satisfaction. He said The Great Western Hotel’s two bars don’t have the same offering, costing the venue important trade. “The full range of facilities doesn’t exist in both bars, this will be addressed in the refurbishment. The number of beer taps on each font will be increased to enable the full range of beers, closer to customers,” Hardman explained. Designs to a bar do not just mean improved tap quality or access. It can also boost storage to help expand on your offering of different categories, depending on the target audience. Newly formed South Australian group BSGM Hospitality Services, has recently installed a new bar at its Stirling Hotel. It will improve service quality and functionality when serving its large wine offering while minimising wastage. “We installed a bar to house our wine list offering. The new section of the hotel has a dedicated loungestyle drinking environment, where guests can linger comfortably and explore our wine program,” BSGM Hospitality Services general manager – business development and operations, Joshua Hillary said. “All our wine products are housed in the one central part of the hotel and are easily accessible to each of the other bars and event spaces. “It has certainly caught the attention of all guests as they enter the property and we have seen a significant uplift in
Fresh beer tanks make for an eye-catching part of venue design
A point of difference with in-house brewing Including a brewery has its advantages and is a key “point of difference” according to Spark Breweries & Distilleries managing director and founder, Julian Sanders. Having a brewery or distillery in-house will offer the freshest possible product for customers, however, one of its biggest draw cards for publicans is the design possibilities it brings. “By putting your beer up in a bright serving tank on top of the fermenters you minimise the work that’s needed and you minimise the floor area available. The beer also prefers it if it’s never seen heat, light or oxygen,” Sanders explained. “Going from a fresh beer tank to the tap is a very strong visual symbol. No matter how much they know or care about brewing, as soon as the beer drinker walks into a venue, when they see a huge shiny pipe connected from a tank to a draft tap, the penny drops in their head. Everybody understands that. “What often works well is to put the production brewery at the back of a space where it has its utilities and logistics access without getting in the way of the venue. But put serving tanks behind the bar for all to see. When you incorporate that with the serving table it gives you a really great set of design options.”
patronage from our event and accommodation guests.”
Stop wasting your time and booze Does quality beer come at a price? Ford certainly believes so. Having taken over management of The Angel in November last year, the first area he identified that needed upgrading, was the beer system. He said spending extra to ensure a premier system was installed during the pub’s February upgrades has not only considerably changed the quality of the beer but led to an increase in positive feedback. “With the new system it works out that there is only two pints of beer from the manifold to the tap, so when cleaning the lines once a month we don’t have to worry about too much wastage. We’ve seen a marked improvement since the old system where we were losing about a keg of beer per fortnight,” Ford said.
16 | Australian Hotelier
Longueville Hotel’s Public Bar
“Since installing the new system the most common feedback we get is ‘Wow that beer’s cold’ so it is definitely a clear component to any pub that if you’re going to have beer you better make sure it’s cold.” Improving the design of a bar and attracting new customers also helps with long-term wastage of wine. As The Great Western Hotel supports the impressive wineries in the Orange region, its upgrades will also draw in more customers, ultimately reducing wastage. “The intended refurbishment will increase turnover. This will inevitably help with waste, particularly in the area of wine by the glass,” Hardman said. “Orange has become a prominent wine region and at The Great Western, we embrace that by offering a wide range of local wines by the glass. Increasing the turnover for the hotel, will assist in any current wastage of slower moving wines where bottles have been open for longer than optimum.” When considering the design of a public bar, it is essential to first consider the key demographic and competition in the area. While designs will differ to have a unique point of difference, one thing remains essential: providing target customers with the most efficient and best quality experience possible, while doing so in a functional and wasteminded operation.
Stirling Hotel
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June 2021 | 17
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AUSTRALIAN HOTELIER
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coming soon available July 2021
tio es g g su
n
Oxford Tavern’s in-house delivery was so popular that some weeks of the lockdown did better trade than pre-COVID weeks.
TAKEAWAY AND DELIVERY
A direct order
A new survey suggests consumer sentiment is swinging away from third-party delivery apps, as patrons want to support local venues directly with their at-home dining options THIRD-PARTY DELIVERY apps such
conducted by SevenRooms of more than
use third-party delivery apps due to the
as Uber Eats and Deliveroo have had
1000 Australians across the country found
high costs involved, while others have
a huge burst in popularity and usage
that the majority (63 per cent) wanted
viewed a take-up of the apps as necessary
with the Australian public in the last
to do all they could to directly support
so as to not miss out on the increasing
few years. Research from Roy Morgan
local restaurants. The same percentage
takeaway market. But with evidence
shows that nearly one in five Australians
of survey participants also believed that
suggesting that Australian consumers are
were using a meal delivery service
these third-party apps charge too much,
moving away from the apps to support
app in early 2020 – before the COVID
and that it’s cheaper to order directly with
venues locally, an argument is being made
pandemic boosted the usage of these
a local venue.
for venues to set up their own takeaway
apps even further, as on-premise dining
Anecdotally, there were suggestions
and delivery capabilities.
was restricted for large periods of the
that this change in sentiment began the
year across the country.
longer the pandemic went on in 2020,
– in a direct-is-best approach. This was
These apps have gained popularity
“We believe – as do many venues now
with the public’s awareness of just how
overwhelmingly reflected in our research,
swiftly in the last few years – Roy Morgan
much hospitality venues were suffering
too, which found that almost half of
suggests Australian user numbers doubled
from trading restrictions. The fact that
Australians (44 per cent) would be more
between mid-2018 and the beginning
delivery apps take between 25-35 per
likely to order through a venue’s own app
of 2019 – but new research suggests
cent commission on orders did not help
or platform than a third-party platform,”
consumer sentiment towards these apps
with the change in sentiment.
stated Paul Hadida, general manager –
is starting to turn against them. A survey
Many publicans have been reticent to
something new to cheer about!
Australia, for SevenRooms.
TAKEAWAY AND DELIVERY
DOING IT YOURSELF
two weeks we were hiring staff – we
While many pubs have never felt the
hired eight new staff just for that
need to offer a takeaway component,
venue, in addition to the staff we
lockdowns and trading restrictions in
already had,” explains Thorpe.
the last 18 months have necessitated
For both operators, the set-up
the change. At the Oxford Tavern in
and costs associated with a direct
Sydney’s inner west and the Robert
ordering capability were not too
Burns Hotel in Carlton, Melbourne,
difficult, and made more sense than
takeaway and delivery was viewed as
paying hefty commissions to the
a way to keep some form of revenue
likes of Uber Eats and Deliveroo.
rolling in when the national shutdown
Thorpe and his partner spent a
was announced in late March last
weekend setting up the online
year. The operators at both pubs
delivery portal using open-source
decided that setting up their own
software, and once it was up and
ordering systems was the way to go,
running spent $3000-$4000 a week
rather than using a third-party app.
with a digital marketing company
“The biggest thing was the cost [of
to place Facebook ads. He said
the third-party apps]. And then the
this was still cheaper than what he
second thing was we wanted to keep
would have had to pay the third-
the staff employed. So instead of
party apps, where the Tavern’s offer
outsourcing delivery, all of our casual
would have been competing for
staff were coming in and they were
marketing opportunities with dozens
the delivery drivers. That’s why we
of businesses in the area.
could keep all our staff employed,”
Professional photography was used to market Robert Burns Hotel’s takeaway menu
Nass used a third party just to set
Support Local survey results New research from SevenRooms, ‘Online Ordering Support Local’, has found that Australians want to support their local hospitality venues directly. The key findings are:
63% of Australian’s said they want to do all they can to directly support local restaurants
63% believe it’s cheaper to order direct and think third-party delivery platforms charge too much
states Gerry Nass, owner of the
up the online ordering capability,
Robert Burns Hotel.
and then spent money on Facebook
44% said if the restaurant had its own app
advertising, as well as doing a
for ordering, tracking, communications, they’d
for James Thorpe, director of
pamphlet letterbox drop to every
be more likely to order through them than
the Odd Culture Group, of which
residence in the postcode.
third-party platforms
The reasons were much the same
Oxford Tavern is a part. While the employed Thorpe could not have been
COMMUNITY ENGAGEMENT AND DATA
prepared for what a difference direct
While takeaway and delivery may not
ordering would make for the pub
be as popular for pub patrons now
during lockdown.
that punters can return to dine in at
key motivators were keeping staff
“The orders started rolling in and
their local, there’s still a place for the
by the end of that first week we had
service as a supplementary revenue
done triple what our revenue target
stream. Takeaway and delivery
was. In the weeks following that,
still accounts for 10-15 per cent of
some weeks the pub was actually
weekly trade at the Robert Burns
trading better than it was when it was
Hotel, with patron pick-up being the
open, just out of that kitchen. Within
most popular option.
bring a little coming soon - available july 2021
TAKEAWAY AND DELIVERY
“What they do is they order through the site,
that it was great and they wanted to experience
come in, have a beer while they wait and then
the venue in-house. That’s the kind of feedback
take it home. People are doing that more often.”
we get all the time,” says Nass.
Thorpe takes a pragmatic approach to the
Not only can a direct ordering system help
Tips on a direct ordering set-up
takeaway and delivery model, suggesting he
with long-term customer engagement, but
Gerry Nass and James
has kept it in case the community was ever to
having access to that data can help create
Thorpe have shared some
go into lockdown again.
custom experiences for loyal guests – whether
advice for any operators
in venue or at home.
considering setting up their
“It’s still there and it’s still going to form a part of our business plan until COVID is over because
“If a consumer orders directly from a pub or
we need to be as flexible as possible in this time,
restaurant’s own direct channels, the venue is
because things can happy very quickly so you
able to capture all their data, including their
want to have the infrastructure there to support
ordering preferences, favourite food or drink,
changing very quickly.”
home address and more,” explains Hadida.
While on-premise dining has meant takeaway
“This data helps them develop a holistic
orders for both pubs has declined, having
picture of every customer, enabling them
that capability during lockdown meant serious
to offer tailored experiences that encourage
engagement with community
repeat business and long-
that has paid real dividends
term relationships.
since lockdowns ended. “We had this incredible
“For hospitality operators, this means that if a lockdown
own delivery and takeaway component. • Spend money on digital advertising – like Facebook advertising – as well as print advertising like letterbox drops for your local area. Not everyone is online 24/7, and may not learn about your takeaway offer on social media.
moment when the venues
goes into effect again, a pub
opened back up again
could target a local regular
when all of Petersham and
who visits their venue every
photographer to shoot
surrounds, all of these people
Friday for a glass of wine with
your offer – it’s much more
– old regulars of the pub and
a tailored offer for getting
appealing that way.
thousands of new people –
that same bottle of wine
just descended on The Tav for
delivered to their home. Since
months. So it really reengaged
third-party online ordering
us with the community in a
platforms don’t share
huge way,” states Thorpe.
customer data like email
“In a way that handing
addresses, they wouldn’t
your food off to UberEats
be able to personalise that
doesn’t do, The Tav had this
communication if exclusively
really close connection with
using third-party systems.
the community. And all the
Venues are starting to
pubs that are owned by big
appreciate the value of a
groups in our area that just
direct approach and the
packed up for three months,
benefits that data ownership
•U se a professional
•U se promotions to introduce people to the offer. Examples include $10 off your first order, or a free side with offers over a certain amount. •D on’t stick your whole menu on your takeaway offer – not all dishes travel well. •S et up a budget to
they really suffered in that first period coming
can bring. Third-party platforms are still
compare what your costs
back because they didn’t have that sustained
valuable, but only as part of a broader strategy
are at going at it alone
engagement with the community. And I think
alongside direct channels.”
as compared to working
our local community really respected and wanted to support what we were doing.”
Takeaway and delivery is definitely an additional
with third-party delivery
revenue stream that pubs can take advantage
platforms. Will you save
of. Within that a major consideration is whether
money that can be used
during 2020 has meant a whole new batch of
to sacrifice a large chunk of revenue for the
elsewhere in the business?
patrons for the venue in 2021.
convenience of using third-party delivery apps,
If it costs you the same,
or whethet to bite the bullet and do it yourself.
can you find upside in
to the venue. Every time we found new
The latter option might mean a little more work
things like local hiring and
customers online who ordered with us during the
on the venue’s end, but revenue and community
community engagement?
lockdowns, those people have come back saying
engagement suggests it’s a worthwhile pursuit.
At the Robert Burns Hotel, the takeaway offer
“Going local introduces a lot of new customers
22 | Australian Hotelier
n gestio Serving sug
something new to cheer about! New Name, same great taste and quality.
coming soon available july 2021
KITCHEN SKILLS
A cut above the rest
Fibber McGee’s in-house dry-aged beef and house-made ingredients offering is attracting Perth’s foodies to the Irish pub. Dan Hughes writes.
Dry-aged steaks are a huge draw at Fibber McGee’s
FIBBER MCGEE’S has seen high volumes of trade so far this year, owing to its ‘fresh is best’ mantra, making everything possible from scratch and dry-aging its beef for up to 48 days. The Perth pub’s take on fresh and in-house made ingredients has also led owner John Little to start his own organic farm, bringing true meaning to farm to table. With a history as a chef himself having done his apprenticeship in the 1960s, Little appreciates the need for serving the best quality products possible. After opening Fibber McGee’s in October 1998, he grew the Irish pub to be known for its service, food and imported Guinness. However, it wasn’t until 2007 that he invested in the 40-hectare organic farm. While its operation was large enough for demand at first, word of mouth spread of the quality served at the pub, so Little had to source additional help. “We’ve been in the farm since 2007, it is 100 acres of organic farm, but we could never keep up with the demand we have,” Little told Australian Hotelier. “The volume of business really prevents us from only sourcing from our farm, I would have to have a couple of thousand acres to cover the beef I use.
24 | Australian Hotelier
Fibber McGee’s dry-age cabinets cost $8000 each
KITCHEN SKILLS
Head chef Matt McLernon and general manager Ciara McCarthy
So I have teamed up with Borrello Beef Processing,
“You lose 20 per cent of your weight doing it.
they’re a very good company, and they give me an
So that obviously increases the price you’re going
excellent product that I dry age for up to 48 days.”
to charge but the quality is no comparison just in
Little has experimented with additional sources of produce on the farm. “Over the years we just tried different innovations, right now we’re experimenting with growing mushrooms and using wicking beds
normal way aged beef,” he said. “I’d recommend it if you’ve got the space and skills. It’s an expensive venture to set up but it’s worth it for the long term.”
for growing vegetables. That’s just process and
Passing down knowledge
progress, so to speak.”
Little said it’s about keeping the integrity of the
Little said the idea to start dry-aging beef came to him while travelling overseas, and despite its expensive initial set-up costs, he recommends other
bacon. I think a lot of young chefs these days think the meat is born in plastic bags. “But having said that, I really embrace the
lived with him back in 2001. He showed me his
modern-day techniques in the marketplace, I wish
whole aging process and I came back here and set it
we had the technology to make these enhancements
up immediately.
back then,” he added. “We also do it to pass on the skills to the people
you, but they need the right equipment. I have two or
that we work with and it gives them a different
three speciality cabinets at $8000 a pop and they’re
dynamic and a different interest in what we’re doing
just the size of a single-door fridge,” he said.
so they’re not just turning out the same old thing
But publicans not only need to consider the cost to set up but must have the know-how as well.
them a different dynamic and a different interest doing so they’re
“It’s about retaining industry skills. When I did everything, you even boned and rolled your own
“You can get a butcher to dry-age your beef for
with and it gives
in what we’re
how and equipment.
with a chain of steak houses in Manhattan and I
that we work
generation are trained with the same ideals. my apprenticeship as a chef in the 60s you made
you can serve is from dry-aged beef. I have a friend
skills to the people
restaurant and also about ensuring the next
publicans dry age in-house if they have the know“The only real way to get the best quality product
We… pass on the
every day. It makes them think about what they’re
not just turning out the same old thing every day. It makes them think about what they’re doing and makes them have pride in their craft. John Little, owner
doing and makes them have pride in their craft.”
June 2021 | 25
Going above and beyond Not only has Fibber McGee’s become known for its quality of locally sourced meat, but its kitchen staff go above and beyond to make every minor ingredient in-house. “The quality also comes down to a lot of the things you do. We get through a couple of hundred kilos of bones every week, just making beef stock,” owner John Little explains. “We’ll reduce a 70-litre batch of beef stock to five litres of meat glaze and that’s what we use for onion gravy and a few other things.”
The Fibber McGee’s dining room
The pub’s chefs also hand make other menu items including the soda bread, cured bacon, sauces, meat glazes and dressings.
Formula for success The proof is in the pudding for Fibber McGee’s success in 2021, justifying additional labour costs to hand-make its menu items by the high volume of trade. “We’re doing very well at the moment, better than how we were travelling pre-pandemic,” Little explained. “The restaurant industry for the past two and a half years has been in recession. It costs a lot more with labour to do what we do but it is justified in how busy we are. “The pandemic seems to have also realigned landlord expectations for rent which is good.” For Little, the rest of 2021 still has so many possibilities for continued success. He said the key to this is valuing the dynamic within the Fibber McGee’s team. “I have a wonderful relationship with my general manager Ciara McCarthy who has been with us for ten years, her passion and drive make Fibbers tick. And [the loyalty of] our staff, some of whom have been at Fibbers for up to five years. “This is the secret of our success. Respect and reward your staff and you will keep turnover to a minimum which in return gives you consistency in all areas of your operation.”
26 | Australian Hotelier
Even the soda bread is made in-house
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Fresh seafood finished off with native herbs and spices is a focus of the new menu
VENUE PROFILE
A true Queenslander The Banana Bender Pub is one of the quirkiest in the country, and celebrates all things Queensland. New executive chef Diego Pietro Melis has embraced the pub’s identity, while also upping the quality of the food within the venue. HOUSED WITHIN the larger Aussie World theme park complex on the Sunshine Coast, the Banana Bender is truly a sight to behold. The colourful pub overtly celebrates all things Queensland and Australia, and doesn’t take itself too seriously. One thing it does take seriously though is its food offering, particularly within it’s bistro, Mangos Bar
celebrates the pub’s identity, while also catering to a more sophisticated patron. The new menu also keeps on the pub’s best-
& Grill. Mangos has always served up pub food
sellers that it’s known for, such as the ‘The
with a focus on steaks and chicken, but under the
Queenslander’, the pub’s take on a chicken
guidance of new executive chef Diego Pietro Melis,
parmigiana that includes avocado and caramelised
the quality of the offer is being kicked up a notch.
pineapple, topped with a béarnaise sauce.
Melis began working across the Aussie World
While still offering all the pub classics like parmis
It won’t please everyone but
complex as a contractor in November 2020 –
and steaks, the new menu will also have a wider
particularly within the Banana Bender Pub – after the
range of healthier options to appease a younger
venues lost kitchen staff due to COVID restrictions.
crowd that are more health conscious. The executive
a pretty authentic,
As he began working with the group more often, it
chef says it’s important to find that balance in the
became clear he was a great fit within the team. He
menu to ensure that everyone is catered to.
iconic venue so we
was offered the role of executive chef for Aussie
“There’s the new school that loves to get in on the
World and Banana Bender Pub in late December,
healthy food and superfoods, but we’ve also got the
and began in his new role in mid-January.
old school that loves meat, and we’ve got to please
“Diego has been a fantastic addition to our team, being a great leader, and really doing his
can’t just make normal pub food — we’ve got to
them as well! That’s the toughest thing, to please
have something
everyone,” explains Melis.
different. Diego
part for what we’re trying to achieve as a business, in celebrating local suppliers and celebrate all
Upping the ante
things Queensland,” states venue manager
Melis comes from a fine dining background, and
Louise Hurford.
is starting to introduce some elements of that experience into his new menu and presentation at
Old school meets new school
Banana Bender Pub. The chef hails from Sardinia
Having led the team at Banana Bender Pub for a
in Italy, where he owned his own venue for many
few months now, Melis is in the process of creating
years. In 2014, he moved to Australia, where he has
a new menu for Mangos Bistro & Grill – one that
worked in fine dining restaurants and businesses
28 | Australian Hotelier
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VENUE PROFILE
The Bender Rainbow Banana Split is one dish that will not be taken off the new menu
across Brisbane and the Sunshine Coast, including Pause in Samford Village, the Metropolitan Hotel in Brisbane, and as executive chef for the University of Southern Queensland. While acknowledging the more casual approach in a pub setting, Melis is adding some touches of refinement to the menu, with the blessing of upper management. “We’re not trying to be just a pub, we’re trying to be a class above a normal pub venue as well – to have a bit more finesse and sophistication throughout the menu, which is quite exciting for us,” suggests Hurford. Melis says he’s enjoying the challenge of walking that line between casual and sophisticated offerings. “I’m really enjoying doing this, particularly together with my sous chef who was worked in pubs for 15 years. He has all this knowledge of pub food but then
The same approach is extended to other foods,
we’re using modern techniques and taking it to the next level. It won’t please
including the tropical fruit that Queensland is
everyone but Banana Bender is a pretty authentic, iconic venue so we can’t just
renowned for and features heavily throughout the
make normal pub food — we’ve got to have something different.”
menu – all the mangoes, pineapples and bananas
One example is the new weekly scallops special Mangos is putting out. The presentation of the dish is one you would expect in a fine dining restaurant, and
are sourced locally. The fruits feature throughout the menu
comes with a variety of house-made sauces and purees that add to the elevation
including in savoury dishes. The Beach Shack
of the dish. The special has been a hit with patrons since being introduced.
Bruschetta – made with diced mangos, cherry
“With Diego coming on board our standards have definitely lifted in regards to
tomatoes and whipped feta is a huge hit. Melis is
the meals, presentation and flavours. And the consistency is the most important
also a great lover of Australian native herbs and
thing!” states Hurford.
spices, celebrating flavours like lemon myrtle and wattleseed in seafood dishes.
High-quality local produce
Patrons have really responded to Banana Bender
The other major focus for Melis is on sourcing the freshest meat, seafood and
Pub’s mix of traditional pub food and more refined
produce from local suppliers- the majority of which are all located within south-
offerings, as well as the focus on fresh produce that
east Queensland. A great example of this is the move to work with John Dee as
screams Queensland.
a supplier for the venue’s meat. With steaks being a huge seller for the pub, it was important that the quality be the absolute best. “The meat is very good, and our customers love it. I have to say that the meat is not something that we really make a lot of revenue on, but it adds to the experience of Mangos Bistro & Grill. I’d say 99 per cent of people who
“We’ve always got very good compliments on our steaks and the unique dishes that we have. But with Diego coming on board, our feedback has improved,” states Hurford. “Now we get very minimal negative feedback,
come here and eat the steaks are really happy with them. It’s very good stuff,”
which we are obviously highly focused on. So our
suggests Melis.
feedback is amazing now, which is great.”
30 | Australian Hotelier
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MENU STRATEGY
New menu, new experience Hotel Esplanade has relaunched the offer at The Espy Kitchen in line with what the people want within the sprawling venue. HOTEL ESPLANADE’S team used the
The new menu is geared towards a shared experience.
downtime in trade of 2020 to reconnect with its patrons and get a better sense of what exactly they were looking for in all of the various offerings of the sprawling hotel. One of the biggest insights to come out of that feedback for executive chef Ashly Hicks, was the need for an intimate ‘special occasion’ space, without feeling too stuffy. Hicks decided The Espy Kitchen – at the rear of the famed St Kilda hotel – was the perfect space to create that offer. “Our new menu at Espy Kitchen has been a work in progress, and like many things hampered by COVID, the concept was based on a reinvigorated approach with the aim to relaunch after lockdown. Based on guest feedback and a new
menu curated by Matt Skinner and Kev
direction that the entire venue was looking
Peters, which is fun and not stuffy, which
the customer remains forefront of mind
to take, we wanted to create something
is really the holistic approach to food,
as part of the service model of the new
a little more intimate within the venue
beverages, and design overall at The
Espy Kitchen, so regardless of the
without feeling too formal. In short, we’ve
Espy,” stated Hicks.
more refined atmosphere, patrons
stayed true to our ethical produce focus.” The new, more refined offering focuses
The other change to The Espy Kitchen’s offer is that it no longer shares a menu
But good hospitality and catering to
will find their needs catered to in the reimagined space.
on a shared experience for guests, who
with the Espy Main Bar and Terrace,
can enjoy dishes such as beef tartare with
which remains a more relaxed and
purveyors of good times and endeavour
pickled peppers and potato crisps; coal-
traditional pub offer.
to always look after and satisfy the wants
grilled eggplant with king brown mushroom
“We wanted to celebrate Espy Kitchen,
“We at the Hotel Esplanade are the
and needs of guests. So, if someone
and bean curd, half a rotisserie chicken with
as a stand-alone destination restaurant
wants a pine mushroom and stracciatella
baby gem, tarragon and shallot dressing;
– it is a divine space that is tucked away
pizza, finished with a section of 28
and slow-roasted lamb shoulder with grilled
at the back of the venue. It is now its
washed rind cow’s milk cheese, the team
beans and salsa verde. Drinks also inspired
own concept, with its own menu which
and I would oblige completely. And it
the Kitchen’s new menu.
revolves around coal grills, stone ovens,
would be a crying shame not to share
provenance, and ethical produce,”
these specific experiences back with a
explained Hicks.
wider guest audience!”
“With this new menu we were really led by the incredible wine list and cocktail
32 | Australian Hotelier
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The kitchen has undergone a huge transformation with all new equipment
A gelato bar has been installed within the venue
DESIGN & BUILD
City meets country The Royal Richmond Hotel perfectly straddles the line between country and city aesthetics, in the same way that the local area does. PETER WYNNE and his wife Karen Anderson
a long time. But Richmond, which sits on the
purchased the Royal Richmond Hotel in mid
fringes of greater Sydney to the north-west,
2019, taking over the hotel towards the end
is an area that blurs the lines between many
of the year. The pub buy was made after the
different demographics. Set on the Hawkesbury
couple were forced to terminate the lease of
River with the Blue Mountains overhead
Martin Place Bar in Sydney’s CBD – which
and large plots of land, the area very much
they had operated for many years – to make
has the feeling of a country town. But the
ways for the new Metro train station.
encroachment of the city and the spreading
The purchase of the 173-year-old pub on
residential developments of Sydney’s north-
the Hawkesbury River was certainly a tree-
west means the area is also taking on some
change for the couple, who live on the Northern
urban sprawl, adding some more metropolitan
Beaches and had run a central city venue for
elements to town life.
34 | Australian Hotelier
The new cocktail bar area The dining area takes on a lighter colour palette
DESIGN & BUILD
The demographics are also split
the building and uncover its history. With
working at optimal levels – starting in the
down the middle, with one half of
such a rich history, the hotelier felt the
cellar and behind the bar. This included
the residents being well-heeled and
responsibility to ensure his vision of the
new coolrooms, a new glycol system, new
affluent professionals; and the other half
pub served the community as it has for
stainless steel surfaces behind the bar,
being working class and defence force
almost two centuries.
and new equipment like glass washers.
personnel. The area not only houses an
“The Royal Richmond Hotel has
As that less glamourous work came to
RAAF Airbase, but it also has roughly
played an incredibly important role in
an end, the national lockdown began,
a dozen highly-maintained polo fields
the community and history of Richmond,
which gave Wynne and his team the
and pavilions – giving the area its own
and Sydney more broadly, for more
opportunity to work on the gaming
distinct personality that straddles many
than 170 years as one of the oldest
room and sports bar. With the help of
different ways of life.
continuously operating pubs in the
Berry-based interior designer Victoria
country,” states Wynne.
Hampshire, the space was turned into
In turn, the renovation of the Royal Richmond Hotel had to reflect those
“The pub is loved by the locals and
an intimate and comforting one, with
various differences that make up the
has a rich and colourful history. We’re
dark oak timbers, brass-edged trims,
locals area.
thrilled to be able to continue this
new lighting, and historic imagery of
tradition, while creating something
Richmond and the pub throughout the
special for locals to enjoy - whether it’s
space. With a lot of hard work from the
The Royal Richmond Hotel has changed
a quiet bite and casual beer or a special
team, the gaming room and sports bar
a lot in its 173-year-history, including a
occasion celebration.”
were able to reopen on 1 June.
NUTS AND BOLTS
particularly significant renovation in the
The pub was a little run down when he
1950s that left very little of the original
and Anderson took it on in 2019, but the
DARK AND LIGHT
structure in place. Wynne and his team
pair saw plenty of upside. To begin the
The next phase of renovations focused on
undertook two archaeological studies and
renovation, Wynne focused on getting the
the cocktail bar and the kitchen and bistro
heritage studies to find out more about
infrastructure of the pub up-to-date and
area. These two areas highlight the distinct moods and experiences of the pub, as the cocktail bar sits in what Hampshire classifies as the ‘old world’ half of the pub (adjacent to the sports bar and gaming room), while the bistro area is lightfilled and more modern, brining in those metropolitan vibes to the venue. “There’s two very distinctive modes. We’ve got that more intense, deep and comforting space in the old world part. And then there’s this light-filled, bright and welcoming area of the bistro space,” explains Hampshire. The cocktail bar indeed evokes an old-world country lodge, with a palette of teal and dark timbers. Hampshire custom-designed a tartan carpet of deep green, mahogany and black, which was created by Brintons. Rich timber panelling was stained, while a natural pine feature was created around the fireplace. Brass accents were used throughout the space, including to create
The atrium roof is a focal point of the new dining area
some of the feature shelving in the back bar. But the real work in the area was done to the ceiling, when perforated
June 2021 | 35
DESIGN & BUILD
gyprock panels were removed. “I decided to peel those right back and
and bistro area. The two very distinct spaces not only
at least see what was above us, and I
cater for different demographics, but also
found this stunning old roof design with all
for those wanting a different experience
these interwoven timbers. We decided to
on each visit.
strip that back, sand it and make that the feature of the room.” The bistro and kitchen area are the antithesis of this darker, more traditional area of the pub. Instead the space is light
“On any given day people can be in a different mood, so we wanted to ensure that we offered those two distinctive environments that work both day and night.”
and bright, thanks in part to the eye-
THE NEXT PHASE
catching atrium roof over the dining space.
With major works on the interior of the
New power As part of the initial infrastructure update for the hotel, Wynne has 96 solar panels installed on the roof of
C
the pub.
M
Together they produce around 146kWh of solar power per day.
CM
That’s 10 times the household
MY
average of power use, equating to
CY
powering 97 fridges, 36 washing machines or 440 toasters on any
“In the bistro I decided to make it a
pub done, the next stage of the renovation
really neutral and positive space. It’s just
will turn to the outdoor area. Since taking
really welcoming, relaxing, peaceful,”
over, Wynne and his team, have set up
states Hampshire.
a temporary marquee for outdoor dining,
It’s honestly turned out better than I’d
but the plan is to create a much more
hoped,” suggests Wynne.
The space uses natural oak flooring in a
given day.
herringbone pattern, and lighter coloured
extensive, and permanent outdoor offering.
timber furniture. A recycled brick feature
The plans include an outdoor bar, covered
with the pub doing 550 covers on Mother’s
wall dominates one side, while hanging
dining and beer garden.
Day alone. Patrons are also raving about
greenery lifts your eyes to the atrium
All of these stages rework the business
The local community is loving it too,
the high-quality steaks that are sourced
ceiling. At the ordering station a dry-
model of the pub. Before purchase, the
from Victoria, north New South Wales
ageing cabinet showcases the high-quality
hotel had a bottleshop doing very small
and Queensland. The pub recently held a
cuts of meat available, creating a talking
numbers, thanks to a much larger Dan
Tomahawk night that was very successful.
point between patrons and staff.
Murphy’s directly across the road. To
The kitchen has also been redone, with
And while the new offer is indeed more
focus more on food, Wynne got rid of the
elevated and has some of Wynne and
venue manager Todd Garratt (ex- Fish
bottleshop entirely, using that space to
Anderson’s city flair – gone are the $12
Butchery, Balcon by Tapavino, Buzo,
expand the kitchen’s capacity and add
steaks, with a Ranger Valley rump being
Wine Library) taking the lead on the
more back-of-house infrastructure. With
the cheapest cut at $22 – Wynne says that
design, installing new Brazilian grills,
plenty of communal parking spots right
fundamentally the offer is still a pub and
double deep fryers and other top-of-the-
near the hotel, Wynne has also done away
appeals to all walks of life in the area.
range equipment. The outside panelling
with much of the hotel’s own carpark to
of the kitchen was painted a soothing
create another bar and more outdoor
but a pub. We’ve still got the sports bar,
and playful green that will connect the
space for the pub.
we’ve still got the locals. It’s a great pub, and
upcoming outdoor spaces to the kitchen
36 | Australian Hotelier
“It’s all evolved and worked very well.
Y
“We’re not pretending to be anything else
it’s a great spot for the local community.
CMY
K
61 2 9660 8299 paulkellydesign.com.au
www.paulkellydesign.com.au
Ruse Bar and Brasserie Parramatta
Mount Gambier Hotel is having 16 rooms upgraded soon.
TALES FROM THE TOP
Business strategy for intra-state travel
South Australia’s Matthews Hospitality Group is undertaking venue upgrades and creating tourism packages to target the predicted rise in intra-state travel in 2021. AUSTRALIANS HAVE been heavily
some of the finest wines in the country,”
restricted with travel abroad, forcing
Kemp said.
them to turn inwards to see what their homeland has to offer. Matthews Hospitality Group has
“The opportunity to connect visitors
Andrew Kemp CEO Matthews Hospitality Group
These plans for the region come after the business successfully transitioned ownership to its third generation of
to the Mount Gambier Hotel with our
Matthews family members late last year.
local homegrown heroes of the region
Kemp believes this to be a key factor in
been on the front foot of preparing for
will create memorable experiences and
the business’ longevity.
the wave of domestic tourism, recently
also ensure we spread the word of how
announcing $13 million of investments
fantastic the Limestone Coast is.
into hotel purchases, refurbishments,
“We strive to showcase the local produce
“Since Matthews Hospitality was fully acquired by the children of the late Tony Matthews back in September, we have
accommodation upgrades, staff attraction
and share the story of the homegrown
a clearly defined purpose and a unified
and retention and creating local tours and
heroes throughout our venue.”
business that is centred around the needs
overnight tourism packages, state-wide. While these upgrades are predominantly
In addition to its investments at the Mount Gambier Hotel, Matthews
of our local communities and customers,” he explained.
to improve the groups portfolio of venues,
Hospitality Group is also in the process of
a considerable effort is being focused on
designing local tours and tourism packages
connect locally in and around our venues,
improving its Limestone Coast hotels.
for its other Limestone Coast venues,
ensuring we create inviting environments
South Eastern Hotel and Park Hotel.
for customers to engage and have a
The group recently received $336,740 from the state’s Tourism Development
The exact details of the tourism
“Our people have worked hard to
positive experience.
Industry Fund grants as part of its
packages had not been confirmed by the
$1.12m upgrade and refurbishment of
time Australian Hotelier went to print,
the importance of hotels being places for
“The COVID-19 pandemic highlighted
16 accommodation rooms at the Mount
however, Kemp said they will target
communities to come together, which is
Gambier Hotel.
“overnight tourism” to the region.
something we are really proud of.”
Matthews Hospitality Group CEO
“We are actively involved in some
Andrew Kemp said once finished, the
smaller projects which will bring some
into improving tourism in the Limestone
refurbishments will contribute to the
overnight visitors to the region in the
Coast, Matthews Hospitality Group is
region’s impressive tourism offering.
coming months and are in the initial
also investing in its Salisbury, Feathers,
“The Limestone Coast is blessed with a
In addition to its extensive investment
stages of developing our long terms plans
Maylands, Buckingham Arms and Eyre
huge array of tourist attractions, unique
beyond the renovations of the Mount
Hotels, as well as Colhurst House B&B
and interesting produce in addition to
Gambier Hotel,” he said.
and Feathers Pavilion.
38 | Australian Hotelier