AUSTRALIAN
AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE
Vol. 39 No.2 - March 2022
Introducing Lyre’s Impossibly Crafted Non-Alcoholic Agave Spirits
Lyre’s Amaretti Sour IN THIS ISSUE: ACCOMMODATION | WINE ON PREMISE | GAMING
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CONTENTS & ED’S NOTE
WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au
Contents
P27 REGULARS
8 PLS Preview: The big issues are in
6 News: What’s happening in pubs
Pub Leaders Summit.
across Australia. 26 Design & Build: A new Melbourne local
12 Accommodation: pubs with rooms
has sprung from the bones of an
prepare for ‘Covid normal’. 14 Healthy Options: Beverage innovations
old bank. 30 Tales from the Top: Signature Hospitality
for health-focused consumers.
CEO James Sinclair calls for change.
18 Gaming: The latest innovations in profile
ahead of this month’s AHG Expo.
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
are expanding, as are their
PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au
dispensing options.
SUBSCRIPTION RATES
22 Ed’s Wine On Premise: Pub’s wine lists Pick
PUBLISHER: Paul Wootton EDITOR: Amanda Bryan abryan@intermedia.com.au
SPECIAL FEATURES the crosshairs at this year’s
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Editor’s Note
To subscribe and to view other overseas rates
With the borders
arena ahead of the AHG Expo, and we explore
opening, restrictions
the latest trends in wine on premise.
lifting, and public
In our Design & Build feature on p26, we
confidence rising, the
hear about the creation of Teller, a new
focus for pubs has now
Melbourne local that has sprung from the
shifted to recovery and on re-skilling and re-
bones of an old bank to become a multifaceted
building the knowledge that was lost during
venue in the budding Brunswick East precinct
the disruption of the past two years.
on Lygon Street.
In this issue, you’ll find a full preview of Australian Hotelier’s upcoming Pub Leaders
Cheers,
Summit which is taking place in Sydney on April 4, and these issues will be key themes on
Amanda Bryan, Editor
the day. Head to p8 to read more and you can
E: abryan@intermedia.com.au
buy your ticket at publeaders.com.au. Also in this issue, we take a look at some new innovations in the better-for-you beverages segment, we look at what’s new in the gaming
4 | Australian Hotelier
visit www.intermedia.com.au or Call: 1800 651 422 (Mon – Fri 8:30-5pm AEST) Email: subscriptions@intermedia.com.au
‣ Family-friendly ‣ Property investment ‣ Draught drinks
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Comiskey Group’s Sandstone Point Hotel won Hotel of the Year for a second time.
In the
news
WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA
Comiskey Group and EDP Hotels win top gongs QUEENSLAND’S COMISKEY Group and South Australia’s EDP Hotels each took out Hotel of the Year awards in their respective categories at the 2022 Australian Hotels Association Awards for Excellence in Hobart last month. The Best Overall Hotel of the Year award at a metropolitan level went to Comiskey’s Sandstone Point Hotel in Queensland. The Comiskey Group took out three awards in all, and it’s the second time the hotel has won “Overall Hotel of the Year” at the national awards – the first being in 2016, months after Sandstone Point Hotel first opened. The group also won the Best Marketed Hotel award for Sandstone Point Hotel and the Best Meetings & Events Venue award for Eatons Hill Hotel. Comiskey Group Director, Rob Comiskey told Australian Hotelier that the national award was a surprise, given it last snared the award when the hotel was still new. He noted, however, that a lot had changed at Sandstone Point since its previous win. “We’ve been investing in it and building on it the whole time with our new Oyster Shed and VIP areas. “We love the hotel, it’s something special to us and it has unlimited potential in our eyes.”
and dedication to the redevelopment and running of the Bridgeport. “Uniquely, we designed it in-house, we built it in-house and we run it in-house.” said Tregoning said.
Family focus There were many other winners including the new Treendale Farm Hotel in Australind, near Bunbury in WA, which won Australia’s Best Family Dining experience. The LocalsCo hotel recently celebrated the venue’s first birthday, and the purpose-built hotel features three children’s playground areas and a large family restaurant. “We are really thrilled to get this national recognition during what has been a really tough climate with Covid-19 restrictions and all the challenges that brings,” said General Manager Addy Ribeiro. “We love how the local community has embraced the Treendale and the team is very proud to be celebrating this amazing win with everyone who supports us.”
Rising Star The Hotel Industry Rising Star award went to Ricci-Lee Wheeler of the Seabreeze Hotel, Nelson Bay, NSW. Wheeler is the Operations Manager and Marketing Director at
Regional winner
Hunt Hospitality, and she said of the award, “I am honoured to be
The overall winner of Hotel of the Year at a regional level was
amongst the list of hard-working Australians who continue to strive
The Bridgeport Hotel at Murray Bridge in South Australia which
to make people’s days through these truly challenging times.”
recently underwent a major redevelopment. After winning the AHA|SA awards in 2021, The Bridgeport
Hunt Hospitality Managing Director Stephen Hunt said, “Riccilee has shown up every day to ignite Hunt Hospitality’s mission,
Hotel, owned by EDP Hotels (formerly Eureka Hotel Group), won
vision and values to create a sustainable company culture that
Overall Hotel of the Year – Regional in the national awards.
oozes excellence left, right and centre.”
The six-storey hotel re-opened last June after a $45 million transformation featuring 100 accommodation rooms, a 100-room
Cause for celebration
hotel, dining rooms, a sports bar and extensive meeting and
The presentation dinner, with more than 500 VIPs and industry
events facilities.
guests in attendance, was a significant and morale-boosting event
One of the Bridgeport’s owners, Ian Tregoning, described the win as “overwhelming” and expressed his pride in his team’s hard work
6 | Australian Hotelier
according to AHA National President Scott Leach. See the full list of winners at www.aha.org.au/awards-2020.
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Focus on recovery The big issues are in the crosshairs at this year’s Pub Leaders Summit which is being held at Doltone House Darling Island in Sydney’s Pyrmont on April 4. WHILE THE staffing crisis continues to
Workforce change expert and
impact recovery, another major concern
CEO of the Centre for Generational
for the pub sector is how to deal with
Dynamics Alicia Stephenson will take
the knowledge gap that is already being
the stage as keynote speaker to share
widely felt across the country.
cutting-edge recruitment and retention
According to Hastings People
strategies, while tech entrepreneur and
Winning the talent war The staffing crisis is a key theme at this year’s
managing director and Pub Leaders
me&u founder Stevan Premutico will
Pub Leaders Summit and tackling the topic
Summit MC Luke Butler, the knowledge
discuss the crucial role of technology
head on will be workforce change expert
that has literally walked away from the
in reducing pressure on staff in his Pub
Alicia Stephenson who will take the stage as
industry may not be replaced for years.
Leaders Summit presentation.
keynote speaker.
As MC of the Pub Leaders Summit
“Innovation is at the very heart of
which takes place in Sydney on April
a return to any form of normalisation
4, Hastings will help bring the industry
for our great industry, and we’re about
together to reflect, share experiences,
to take on our biggest challenge yet –
explore solutions, and sow the seeds of
revolutionising how business is done in a
recovery for the sector.
centuries-old industry,” Premutico says.
Brett Sergeant, CEO of The Sydney
Innovation is another strong theme at
Collective, Laundy Group director
the Pub Leaders Summit, with sessions
Danielle Richardson, Applejack
taking place on the business of food
Hospitality chief Hamish Watts, and
and beverage, the path to growth for
Marcello Colosimo, CEO of Momento
smaller operators, and pub model
Hospitality will be among the industry
pivots and new revenue streams. We’ll
leaders discussing their top team-
hear from a stellar line-up of industry
building strategies in a panel session,
leaders on these topics including Sand
Leading Teams in Turbulent Times.
Hill road CEO Bianca Dawson, Odd
As CEO of the Centre for Generational Dynamics, Alicia is an expert in implementing radical change across the workforce, and she will share cutting-edge recruitment and retention strategies at this year’s event. In her keynote, Win the talent war: How to attract and retain Millennial Leaders and Gen Z workers, she will draw on her experience in helping to implement radical workplace change at some the largest companies in the world including LinkedIn, Atlassian, Salesforce, Channel Nine, and NAB. With a background in organisational psychology, Alicia has worked in a number of other leadership roles including Platoon Commander in the Australian Army, Chief
The National CEO of the Australian
Culture CEO James Thorpe, AVC CMO
Hotels Association Stephen Ferguson
Kylie Moncur, Merivale GM Qwan-Ling
will join panelists including MAHM’s
Chew, Andrew Taylor and Paul Schulte,
Chief Experience Officer David Clifton,
founders of the people_, Laundy
was named the 2015 Telstra Victorian Young
and Hunt Hospitality MD Stephen Hunt
executive chef Jamie Gannon, Aaron
Businesswoman of the Year after founding the
to discuss the topic Navigating the
Crinis from the Woolpack Hotel, and
Active Playgroup for mothers experiencing
Staffing Crisis.
Flower Hotels’ Alistair Flower.
postnatal depression.
8 | Australian Hotelier
Commercial Officer at Future Women, and Education Manager at a supermax prison. She’s also a successful entrepreneur and
PLS PREVIEW
Speakers at the Summit MORGAN KELLY, KPMG PARTNER
STEVAN PREMUTICO, ME&U FOUNDER
It’s no secret that pubs have faced some
With the hospitality industry in crisis, now
big business challenges in the past year. In
is the very time to disrupt and force change,
addition to Covid lockdowns and restrictions,
according to me&u founder
they’ve struggled under the weight of labour
Stevan Premutico.
and personnel problems, cost and price pressure, and regulation. Morgan Kelly of KPMG will be taking a look how pubs have
In his Pub Leaders Summit presentation, The Future of Hospitality - how technology is transforming our industry, he
responded, and the likely outlook for the sector, both locally and
will discuss the role technology can play in reducing pressure
internationally, in light of these challenges.
on staff, increasing the spend with every customer’s order, and
He will also be exploring ways to ease these pressures through the use of data to improve revenue.
JOHN MUSCA, JLL HOTELS & HOSPITALITY MD
elevating the guest experience so that they are waiting less and enjoying more. “There has never been a more pressing time than now to embrace innovation in hospitality. Great technology is such a powerful tool.”
The Covid pandemic has made a big impact John Musca, Managing Director of JLL
ANTHONY SULLIVAN, QUANTACO FOUNDER AND CEO
Hotels & Hospitality.
Data tells a story and by being able to read
on the pub property market, according to
Musca says the rise of corporate and syndicated capital flows,
that story you will gain better business
supply constraints, consolidation and record pricing have all
outcomes, says Quantaco founder
played their part over the last two years, alongside operator
Anthony Sullivan.
fatigue. Other key trends include the regionalisation of the market and the rise of greenfield and brownfield new hotel developments. Musca will discuss these effects and what they mean for pub owners and operators in his presentation, Hotel property values in a Covid world, at the Pub Leaders Summit.
JINESH PATEL, GAMING TECHNOLOGIES ASSOCIATION CEO
“Having a deep understanding of supplier data, customer data, employee data ensures a whole of business approach to running an operation. By measuring it, you can start to manage it,” Sullivan says. In his Pub Leaders Summit presentation, Key trends and actions to unlock future potential in your business, Sullivan will help demystify some of the terms used, unpack the component parts, and identify common trends that attendees can walk away and implement the very next day.
Cashless gaming will provide key opportunities and challenges for the hotel industry in the coming years. In his Pub Leaders Summit presentation, The Future of Gaming, Jinesh Patel, the CEO of the Gaming Technologies Association, will explore these. According to Patel, the challenge of cashless gaming tech lies in developing solutions that are easy to use and safe for patrons and with minimal impact on the operating environment for venues. Moreover, stakeholders have come together to develop a solution that meets these requirements. In his presentation, Patel will provide an overview of the technology being trialled and the possible outcomes of this testing.
LAST CHANCE FOR TICKETS!
Grab your last-minute tickets now at publeaders.com.au When: Monday 4 April 2022 Where: Doltone House Darling Island, Pyrmont, Sydney
March 2022 | 9
Event Program 8:30am – 9:20am
Registrations open
9:20am – 9:30am
Welcome and Opening Amanda Bryan, Australian Hotelier and Luke Butler, Hastings
9:30am – 10:30am
Keynote Presentation: Win the talent war: How to attract and retain Millennial Leaders and Gen Z workers Alicia Stephenson
10:30am – 11:00am
Leading teams in turbulent times (Brett Sergeant, The Sydney Collective; Danielle Richardson, Laundy Group; Hamish Watts, Applejack Hospitality; Marcello Colosimo, Momento; Justine Baker, Quantaco)
11:00am – 11:30am
Hospitality Outlook 2022 – Living with Covid Morgan Kelly, KPMG
11:30am – 12:00pm
Morning Tea
12:00pm – 12:15pm
Hotel property values in a Covid world John Musca, JLL Hotels & Hospitality
12:15pm – 12:45pm
From entrepreneur to operator: the next step for smaller groups. (Michael Bain, Royal Albert; Paul Schulte, the people_; Alistair Flower, Flower Hotels; Aaron Crinis, The Good Atelier)
12:45pm – 1:00pm
The Future of Hospitality – how technology is transforming our industry Stevan Premutico, me&u
1:00pm – 1:30pm
Navigating the staffing crisis. (Stephen Ferguson, AHA; David Clifton, MAHM; Qwan-Ling Chew, Merivale; Stephen Hunt, Hunt Hospitality)
1:30pm – 2:30pm
Lunch
2:30pm – 2:45pm
The Future of Gaming Jinesh Patel, Gaming Technologies Association
2:45pm – 2:55pm
Q&A: Boosting air quality in a pandemic – venue case studies Carl Pavett, Hunter Technologies
2:55pm – 3:25pm
The Business of F&B. (Jamie Gannon, Laundy Group; James Thorpe, Odd Culture Group; Qwan-Ling Chew, Merivale; Paul Hadida, SevenRooms)
3:25pm – 3:45pm
Key trends and actions to unlock future potential in your business Anthony Sullivan, Quantaco
3:45pm – 3:55pm
Q&A: Survival tips from the world’s most locked down city Bianca Dawson, Sand Hill Road
3:55pm – 4:25pm
The Innovators: pivoting the pub model. (Andrew Taylor, The_People; Bianca Dawson, Sand Hill Road; Kylie Moncur, AVC; James Thorpe, Odd Culture Group)
4:30pm – 6:00pm
Networking
*Program is subject to change
Thanks to our sponsors GOLD
SILVER
INTERESTED IN SPONSORSHIP? Contact Jason Wild T: 0416 576 256 E: jwild@intermedia.com.au
N O S T E K C I T ! W O N SALE SUMMIT
MONDAY 4 APRIL 2022 Doltone House Darling Island, Sydney We are pleased to be able to gather to explore ideas and innovations to help Australia’s hoteliers recover and grow following the hurdles we have encountered over the past two years.
Scan here to find out more!
GENERAL RELEASE TICKETS ON SALE FOR $299 + GST Discounts available for groups of four or more. www.publeaders.com.au
ACCOMMODATION
Room to grow For pubs with rooms, things are looking up, although the rate of recovery will depend on their location. Regional areas have had it easier than their CBD counterparts, largely thanks to the local tourism boom. An uptick in CBD business will, however, depend
Kerry and Alastair Houston at The Ship Inn Stanley in Tasmania.
on the corporate market
Smoother sailing
whose workforce has been working flexibly for an extended period, according to Natalie Zelinsky, a service
With borders opening and restrictions lifting, pubs with rooms are preparing for ‘Covid normal’.
THE SHIP Inn Stanley in Tasmania is hoping for a
Tasmanian government provided some easy-to-
steadier 2022. While their state was protected from
follow templates.
Covid for most of the pandemic, border closures
The pair moved with their family from
consultant at Pub Rooms, a booking solution for pubs, hotels and motels. “It is anticipated this workforce model is likely to remain for the longer term,” she says. Zelinsky also notes that varying state responses will influence the pickup of CBD business.
and changing restrictions still made for a bumpy
Hobart in 2018 and spent the first two years
ride at Kerry and Alastair Houston’s award-winning
restoring the inn. While Alastair is a landscaper
venues started to pick-
guesthouse in the tourist town of Stanley.
and stonemason, Kerry previously worked in
up in Sydney with the
healthcare in human resources, a background she
2psqm rule, however,
which was amazing, but we were also averaging
says really helped her manage changing processes
accommodation is not at
$1000 a day in cancellations,” Kerry says.
as Covid safety requirements evolved. “That’s a
an equivalent capacity or
“Last year, we averaged 83 per cent occupancy,
The volume of disruption to people’s travel was enormous, she says, and for the Ship Inn,
transferable skill and it’s stood us in good stead.” Last month, the venue was joint winner of Best
the knock-on effect was having to manage all of
Superior Accommodation (alongside the Northern
those cancellations as well as roster revisions.
Territory’s Sails in the Desert) at the Australian
“We are hoping this year is steadier and that we feel more confident to make plans and follow through.” Another challenge has been constantly staying
Hotels Association National Awards for Excellence. Kerry says bookings are now on the rise and tracking well compared to last year. “There’s just
up to date on changing hygiene requirements,
that feeling of confidence and of people recognising
Kerry says, however their chemical suppliers
that Covid is now just a part of life and that we
helped by providing the right products and the
need to get on with it.”
12 | Australian Hotelier
“For example, CBD
close to it.” In good news, she says, the relaxation in Sydney of all nightclub restrictions will bring more people into the city.
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HEALTHY OPTIONS PROMOTION
Better-for-you beverages on show Innovation continues apace in the on-premise beverage space as consumers seek out healthier choices behind the bar. W Seltzer Tropical Mango
NORT Refreshing Ale
Sidewinder XPA No Alc
These naturally brewed hard
A full crafted non alcoholic beer,
Sidewinder XPA pours with a slight
seltzers are full flavoured yet
golden in colour with a fruity
golden haze, a rounded mouthfeel
refreshing, made using all-natural
aroma and crisp, clean finish. Nort
and proper bitterness with a clean,
ingredients and real-fruit extract.
Refreshing Ale is a thirst-quenching
refreshing finish. Citrus shines
The end result is a refreshingly
beer low in carbohydrates and with
in this beer, with grapefruit and
different hard seltzer that’s crystal
only 15 calories per 100g.
sumptuous pineapple and peach
clear with bold fruit flavours and a clean, crisp finish. These easydrinking seltzers are also naturally
ABV: 0% www.nort.beer
characters prominent alongside spicy and slightly dank resin notes. From the award-winning brewers
gluten free, low in sugar and low
at Brick Lane Brewing, their unique
in carbs and come in four thirst-
approach in yeast management
quenching flavours: Classic Lime,
at their world-class brewery gives
Summer Berries, Tropical Mango
this beer full and refined flavours
and Juicy Peach.
without the alcohol. This no alc
ABV: 4.3% www.wseltzer.com.au
O’NEILL PHOTOGRAPHICS
14 | Australian Hotelier
Low in alcohol but not in flavour, Yeah Buoy is a beer you can enjoy anytime, anywhere. This refreshing XPA is packed with juicy tropical aromas of papaya, peach and apricot from Cryo Pop and Simcoe hops. Medium bodied and moreish, and with 30% less sugar and calories than the current leading non alcoholic craft beer brand, you’ll be saying “Yeah Buoy!” to another.
beer is big on flavour and freedom.
ABV: <0.5%
ABV: <0.5%
www.gageroads.com.au
www.sidewinderlife.com.au
Image by
Gage Roads Brew Co Yeah Buoy Non Alcoholic XPA
HEALTHY OPTIONS PROMOTION Lyre’s Pink London Spirit 700mL Complex yet playful, Lyre’s Pink London Spirit is a non-alcoholic homage to pink gin, with a bouquet redolent of rosehip, raspberries, and red currant. The palate is savoury and seductive, with notes of cherry, rose, and a pleasing juniper gin-like finish. Easily enjoyed in your favourite craft cocktail, Pink London Spirit also delights over ice with a splash of tonic water and lemon. If this wasn’t sweet enough, Lyre’s will be donating 10% of all Australian Pink London Spirit sales to the McGrath Foundation.
Saint & Sinner Pine-Lime-Coconut & Watermelon Alcoholic Kombucha Saint + Sinner alcoholic kombucha is a new low sugar, gluten and preservative free, organic kombucha brewed for balance. With three crisp, tropical flavours to try – watermelon, pine-lime coconut and passionfruit – Saint + Sinner uses a small batch fermentation process to maximise taste and lock in goodness. Think sunny Sunday sessions at the local, barbeques at the beach, or a guiltfree drink after work without the hangover-inducing nasties waiting for
Lyre’s Agave Blanco Lyre’s Agave Blanco is a meticulously crafted homage to tequila classics with a mélange of flavours, evoking notes of citrus, peppers, pine, spices, and oak. The Lyre’s Agave Blanco is rich and full of character with the pepper rushing through to create a mouthwatering finish. An essential ingredient to the Margarita, the Lyre’s Agave range contains natural essences, extracts, and distillates that match the aromas, tastes, and textures you find within their alcoholic counterparts.
ABV: 0%
you the next day. Saint + Sinner is all
www.lyres.com.au
about the good vibes.
ABV: 0%
ABV: 4.2%
www.lyres.com.au
www.saint-sinner.com.au Shot at
THE GENERAL GORDON HOTEL
March 2022 | 15
Lyres Agave Blanco and Agave Reserva tap into the margarita trend.
HEALTHY OPTIONS
Fresh ideas
Saint & Sinner hard kombucha was created to aid gut health.
for health-conscious patrons As the healthier-for-you segment goes from strength to strength, we look at a couple of new additions to the line-up. AS DEMAND continues to expand and
Gut health opportunity
are careful not to position it purely as a
evolve in the healthy beverages space,
Another new arrival on the better-for-
health product. “It’s alcohol on its best
so too do the beverages on offer for pub
you scene is Saint & Sinner, a bottled
behaviour,” Riley says.
patrons seeking out better-for-you tipples
hard kombucha that’s brewed locally and
that don’t sacrifice flavour or festivity.
promises “good times without the guilt”.
With sales of no and low-alcohol beer,
This product is low in sugar, and is
Available in three flavours – watermelon, pine-lime coconut and passionfruit – Saint & Sinner uses a small
wine and spirits soaring, and low in sugar
gluten and preservative free, organic and
options such as hard seltzer products
has only 77 calories. It was born out of
going from strength to strength, it’s clear
a Wollongong family’s desire to create
and sustainably created, and the amber
there’s still plenty of room for innovation
something that would make people feel
glass it’s packaged in helps to maintain
within the space.
good drinking it – both during and after.
the kombucha’s integrity.
Lyres, for instance, continues to build
For its makers Riley, Linda, and Peter
batch fermentation process. The Lords say every bottle is ethically
“We knew we could make a great
on its existing range of non-alcoholic
Lord, their interest in kombucha began
tasting kombucha, as we’ve been doing
spirits, RTDs and sparkling wine.
after Linda suffered a health crisis that
so for years, so we just had to turn it into
forced her to focus on her gut health and
something commercial,” Riley says.
Combining the margarita and mocktail trends, the company has added two new Agave alternatives to the line-up – an
cut back on sugar. “The more we researched the market,
With a background in gut health and animal supplements rather than
Agave Blanco and Agave Reserva.
the more we were convinced there was a
beverages, the family worked with
“An essential ingredient to the
need for this kind of product,” Riley Lord
professional microbiologists to come up
Margarita, the Lyre’s Agave range contains
says. “We were determined to create
with a recipe, and once perfected, they
natural essences, extracts, and distillates
something which people could feel good
sought out a contract manufacturer.
that match the aromas, tastes, and
about drinking.”
textures you find within their alcoholic counterparts,” Lyres says. “Lyre’s Agave Blanco and Agave Reserva
According to the Lords, in contrast to
The company has to date focused on southern metropolitan Sydney and
Saint & Sinner, many of the RTDs on the
the NSW south coast, with Ryan’s Hotel,
market contain sugar and preservatives.
Thirroul and Figtree Sports Club among
are a meticulously crafted homage to
In addition, Saint & Sinner contains good
the venues that already stock the product.
tequila classics with a mélange of flavours,
bacteria to aid gut health.
evoking notes of citrus, peppers, pine, spices, and oak.”
16 | Australian Hotelier
Being an alcoholic beverage with one standard drink per bottle, however, they
After finding success in the local area with Saint & Sinner, the company is now preparing for nationwide distribution.
Great Taste.
No Guilt.
Available in Passionfruit, Watermelon + Pine-Lime Coconut Low Sugar | Gluten + Preservative Free | Vegan | Organic Alcoholic Kombucha. 77 Calories. 18+ www.saint-sinner.com.au
GAMING
It’s show time
After a two-year hiatus, the 2022 AHG Expo is back this month in Brisbane. These four gaming companies will be there to demo their latest innovations.
AFTER A two-year break, the Australasian Hospitality and
BANKTECH’S LATEST CRT
Gaming (AHG) Expo is returning to Brisbane on 23-24 March.
Visitors to this year’s AHGE can
This two-day event will showcase the latest products and
see the latest in CRT technology
services from a range of exhibitors and will also feature
with Banktech’s newly released
networking opportunities and an educational program, the
QuickPay CRT S2. The NEW
National Governance and Management Congress.
QuickPay CRT represents a
The Brisbane Convention & Exhibition Centre, which is
significant re-engineering of
operating at 100 per cent capacity, will feature a number of
both hardware and software, the
exhibitors. Here’s a sneak preview of some of them.
company says. The core of any CRT is the cash dispensing module and NCR is the world’s leading cash technology provider. The QuickPay CRT S2 incorporates the recently released S2 dispenser module and the changes made are significant. The NCR S2 cash dispenser promises improvements across a range of key metrics that will deliver significant improvements in reliability. “We don’t see the new QuickPay CRT S2 as just an evolution of
MAX ON SHOW
the traditional CRT, rather, we see it as a revolution,” says Henry
AHG Expo major sponsor, MAX, will be launching a range of
Kiwarkis, General Manager of Sales at Banktech. “As the gaming
new products and services on stand 123, including its Live
experience changes, we understand the importance of ensuring
Data API, CustomerFirst research program, and AnalyticsHub
our devices and systems are ahead of the game.”
reporting platform. Attendees can register for an in-depth product demonstration with one of its experts to hear about its new offers
SG’S NEW KASCADA
and the latest insights and industry trends. Visit max.com.au/ahg
On show at the Scientific Games (SG) stand at AHGE will be the
for more information.
latest addition to its global Kascada cabinet line – Kascada Dual
On the Wednesday morning of the show, MAX is presenting
Screen. Complementing the recently launched Kascada 43”
the return of its breakfast event The Big Picture. In addition to
portrait cabinet, this best-in-class gaming hardware is highlighted
hearing from MAX business leaders on what lies ahead, guests
by a signature reflector edge-lighting design that gives it a striking
will hear from Australia’s most successful rugby league coach
presence on every gaming floor, according to SG.
Wayne Bennett AM who will share his perspectives on leadership, teamwork, and leading teams to success. “As an integral part of the gaming and hospitality industry
Together with a diverse catalogue of game brands and feature mechanics, Kascada Dual Screen is designed to deliver an unparalleled gaming experience and this month launches with
calendar, we’re looking forward to the opportunity AHG provides
a robust roadmap of new game content comprising some of
to reconnect with Queensland-based and interstate customers,
SG’s most recognised brands such as the Huff N’ More Puff and
partners, and suppliers in a tradeshow environment,” MAX says.
Jin Ji Bao Xi.
18 | Australian Hotelier
Print magazine and website serving senior management in the massive clubs sector From the same stable as Australian Hotelier magazine comes Club Management, a new business magazine, website and newsletter aimed at the huge clubs sector in Australia. Club Management will bring you the latest news, plus advice and information on trends, products, best business practice and revenue-generating opportunities across all categories in clubland.
To sign up for the Club Management newsletter
For information around advertising in Club Management, please contact Simon York on 02 8586 6163 or email syork@intermedia.com.au
GAMING
The Kascada Dual Screen will also introduce what SG describes as its most exciting new product for the Australian market – Dragon Unleashed, an evolution of the popular Kraken Unleashed series. There are four games available for Dragon Unleashed and these will be on show at the expo.
INTRODUCING OUTGROW FROM IGT Launching at the AHGE will be a first from IGT’s GLO Studio – the new game series, Outgrow. Outgrow offers re-spin features, a new second chance feature and an exciting growing, locking and sticky Wild mechanic, IGT says. A new addition to IGT’s strong performing Power Guardians family – Noble Strength – will also be released, offering a new math model, more volatility and new free games feature with nudging WILDs for more chances to win. Other games on show at AHGE include Cash Catch, GO! For Grand, Outback Gold, and Aztec Wonders, and IGT’s Systems team will showcase the latest innovations for ADVANTAGE CLUB, including market-leading player interface, Service Window. “The past two years have proved challenging for all businesses due to a continually changing landscape, says IGT’s Senior Manager - National Hotels & Strategic Accounts, Matt Wright. “We’re looking forward to welcoming our customers in person at AHG to showcase our latest portfolio.”
Loyalty comes of age
Traditional pub loyalty largely has failed to date, according to digital loyalty solution provider Player Elite. The company points to cookie cutter programs which mean all pubs get the same old tired loyalty program, and the need for consultants to do the work, which costs time and money. Also, Player Elite says, loyalty systems traditionally don’t have the APIs or the power to deliver on the loyalty customers really want. Finally, the tech has not been sufficiently automated which means staff turnover impacts the customer experience, and now mobile phones are changing the ways customers can receive their loyalty. “We recognised that points and promotions weren’t strong enough to drive loyalty and with so much competition in the gaming and hospitality industry, operators were looking for ways to differentiate their venues, so Player Elite changed the game,” the company says. Player Elite’s Digital Loyalty System is an automated system that gives a 360 view of loyalty for the publican. It automates the experience with all loyalty delivered at the Mobile Phone or Kiosk, no staff needed. Also, customers get real time rewards delivered when they earn them – not weeks later when the consultant downloads the data. Player Elite provides revenue-focused performance and guarantees its results. After just six years, Player Elite has 60 clients including Momento Hospitality and Stardust Hotel – The V Group, GBAH Hotel, Ocean Shores Tavern and Harris Narvo Hotel Group. Managing Director of The V Group, Phillip Visalli, who has worked with Player Elite for four years, says he is now a real believer in digital loyalty. “Having been a sceptic of other player loyalty systems from past experiences, my partnership with Player Elite has opened my eyes to what is possible and how a loyalty system should be run and managed,” Visalli says. “As a result of its introduction I have not only seen a growth in my bottom-line, but I have a far better understanding of the dynamics of how my room performs and operates.” CEO of Player Elite, Bryan Te Wani, whose industry experience also includes senior roles with Diageo and Red Bull, is predicting a looming “loyalty war” in the pub sector. “Due to so much competition in the gaming space, players will keep moving around until they get more value. Automated solutions are the answer to keep up with the competition of the industry.”
20 | Australian Hotelier
WINE ON PREMISE
Wine on tap
Pub’s wine lists are expanding, and so are on-premise dispensing options.
THE CARRINGBUSH Hotel in Melbourne is not your average pub, and neither is its wine offer. Since the pub’s ownership changed in 2018, it has installed eight taps dedicated to wine by the glass – four white and four red. The pub’s patrons are on board with its kegged offering, according to co-owner Liam Matthews. The venue’s new owners feel strongly about sustainability, so
While the pub does stock a few bottles of wine to pad out its offering, they are at the premium end and are only sold occasionally, according to Matthews. “It’s really just for show. Most of our wine is sold from the tap,” he says. Bedding the system down required some tinkering, Matthews says. “There was lots of trial and error in terms of the different
the business partners – all of whom wanted to run the pub with a
gases and there were teething problems, but three years
low carbon footprint – embarked on a significant refurbishment of
down track, we’re stoked. It’s super stable, and I’m surprised
the venue to better align it with their business vision.
everyone’s not doing this, it’s a bit of a dream.”
They worked hard to reduce waste, Matthews says, and they
There are other advantages beyond the environmental win,
achieved this by embracing a plant-based menu and by moving
according to Matthews. “The wine is a little cheaper as there are
away from packaged beverage products including wine bottles to
no labelling or packaging costs to take into account,” he says.
reduce its usage of glass, plastic, aluminium and cardboard. These days, the venue only puts out 600 litres of rubbish and 800 litres of recycling each week.
22 | Australian Hotelier
Freshness is another added benefit. “The last glass that comes out is as fresh as the first glass and we get every drop of wine out of those kegs.”
WINE ON PREMISE
Also, the wine wastage from a bottle adds up over the years, Matthews says, and wine on tap is so much easier than bottles for staff. “The customer response has also been great. People were a bit nervous at the start, but they were just wary because it was different.” Raymond Kent of OneCircle, the maker of KeyKeg plastic kegs says that its wine keg – which uses bag in keg technology that ensures gas remains separate to the wine – is one of its fastest growing products in the last three years. According to Kent, while there is still a perception among patrons that good wine needs to come out of a bottle, one of the biggest buyers of KeyKegs are boutique wineries. “KeyKeg makes it very accessible for wine makers to get kegs out into the marketplace with a low overhead,” he says. Steel kegs are another option for wine on tap, and while more sustainable than plastic, their design means that inert gas must be pushed into the same vessel as the wine, and this gas can be absorbed into the wine if the pressure is incorrect. Another wine by the glass system has recently been developed by De Bortoli Wines. In this bag in box system, the gas does not mix with the wine. The De Bortoli system can also become completely mobile so it can be used in any kind of setting, and the dual-zoned system enables venues to dispense both red and white wine and also sparkling wine (read more on p24).
L-R - Liam Matthews, Joel Morrison, Singajaya Unlayati at The Carringbush Hotel. Photo by Kalindy Williams.
KeyKeg’s bag in keg wine on tap solution.
The De Bortoli system can become completely mobile for use outdoors.
March 2022 | 23
WINE ON PREMISE
A natural fit Another major wine trend – the natural movement – is ticking boxes with patrons according to Sydney venue operators. Andrew Day opened his Crows Nest Wine Bar Knird in October 2020 with a mission to make aspirational wines more accessible at every price point and to “knock down the pretentious barriers some people experience in other venues”. Day, who is a qualified sommelier, points to organic, biodynamic, and indigenous, as emerging wine trends, along with small batch and barrel fermented, however he says he doesn’t necessarily
De Bortoli launches new solution
seek out wine with these credentials alone.
De Bortoli has developed a new wine on tap system that enables venues to offer a wide
“If its tasty and at a price point or style or part of world I’m looking for, it makes the list,” he says. “As it turns out, I have ended up with a lot of smaller batch producers that have a hands-off attitude to wine, but it’s not a focus.” Another big trend he points to is non-alcoholic wine. “The non-alcoholic movement is massive and growing at a rate of knots,” he says. “It’s what people are looking for so if you’re not providing it, you’re missing out on a revenue stream.” Jordan Blackman, Group Beverage Manager at pub group Odd Culture Group has a similar wine
range of its wines including sparkling. The dual-zoned system means venues can easily dispense both red, white and sparkling wine, which means no more throwing away wine that has gone off or gone flat while sitting in a bottle. The patented system has been created to ensure wine is served as if it came straight from the bottle, according to De Bortoli. The system can also become completely mobile so it can be used in any kind of setting from outdoors at a venue, as well as on roof tops, deck areas, pool side bars, and offsite functions. It also includes bright, easily recognisable branded De Bortoli badges. The Wine By The Glass system has two zones located in the fridge allowing white wine and rosé to be served chilled and red wine to be served at ambient temperature. The sparkling system offers a huge time advantage compared to opening up a bottle
philosophy. “A lot of what we do is in the natural
of sparkling, says its maker and is cost effective, lighter than kegs, and results in less
side of things – organic or biodynamic, but we are
wine wastage.
not a natural wine bar, we are looking for a good wine first and foremost. “Our aim is to find not the purest form of wine but a pure expression of where wine comes from through a minimal intervention kind of approach.
“We are seeing customers wanting a system that is easy to use and efficient,” says De Bortoli’s national business manager of Wine By The Glass, Ashley Roscoe. In addition to less wastage compared to bottles, another advantage is the use of a recyclable 10L box which also means no heavy lifting of bulky kegs, Roscoe says. Venues currently using the system include RACV, Royal Pines and
Rather than being strictly natural, it’s more
SouthPort Yacht Club in Queensland, the Melbourne Museum which uses four mobile
producer-driven.”
cart systems, and Waverley and Caulfield RSLs.
Blackman says the level of consumer knowledge
The 10L wine in box is available in six De Bortoli brands including De Bortoli King
in these areas is higher than even just a year ago
Valley Prosecco, 3 Tales Marlborough Sauvignon Blanc, Woodfired Heathcote Shiraz,
thanks to education from the industry. “It’s not
Bella Riva King Valley Pinot Grigio and Regional Reserve Yarra Valley Pinot Noir.
just about being ethically sourced. These days
The Wine By The Glass system is available to venues in Melbourne, Sydney
consumers want to know the producer by name.”
24 | Australian Hotelier
and Queensland.
WINE – BY THE –
GLASS
www.debortoli.com.au
DESIGN & BUILD
Teller’s front bar has a feature wall by colour smith Clare Scanlan. Photo credit: Jenah Piwanski Photo credit: Jenah Piwanski
LAST YEAR, just three weeks before Victoria’s longest lockdown, a venue called Teller flung open its doors in the budding Brunswick East precinct on Lygon Street. The venue’s red-brick heritage facade has fronted many businesses over the last century. Starting life in 1918 as the State Savings Bank of Victoria, it became a Greek restaurant, a dental practice, a record store, an apartment display suite and then a real estate agent. Although the classic frontage has remained the same through all of its different incarnations – and remains so today, alongside its protected Canary Palm, if you venture inside these days you’ll find a multifaceted pub-style venue. Teller is the vision of owners Melanie Aldred and Gavin van Staden who set out to create a true
A place to call home
A new local on Melbourne’s Lygon Street has sprung from the bones of an old bank.
26 | Australian Hotelier
local for the neighbourhood. As the former owner and operator of the Metropolitan Hotel on William Street for more than 15 years, Aldred has come from a classic pub background. “The Met was a wonderful venue with lots of regulars, but they did get on the train and go home to their local. Here in Brunswick East, you have a little pocket that has got a very strong sense of community,” Aldred says. The pair negotiated a long-term lease with the property owners, then started with a blank canvas. Their aim was to create a welcoming extension of the lounge room, a multilayered venue for different times of day, with each space creating its own identity. Teller’s several spaces were to include an
Photo credit: Jenah Piwanski
DESIGN & BUILD
The private function space upstairs has a clean and elegant design. Photo credit: Jenah Piwanski
outdoor area and function room, but no sports bar, TV or gaming
achieved what we achieved in that design, so it was well worth it
area. The six-bay car park out the back would become an all-
in the end,” Aldred says.
weather all-purpose dining pavilion. “I call it a fancy pub with no TVs,” Aldred says. “It’s more of
By design
a bar-dining style pub, an elevated pub, with a great food and
The venue has a classic, calming design which feels like it’s been
beverage offering including cold beer and lots of it.”
a part of the rich fabric of that building the whole time, according
The unexpected The project was in many ways a greenfield development, according to Aldred. Town planning, which began in 2019, was a
to Aldred, helped along by its heritage exterior. “The building’s façade and the palm tree make it look like the venue’s been there since 1918.” Walking through the spaces, you initially encounter an
lengthy process and existing services including power needed to
intimate front bar bistro with a combination of low seated tables,
be upgraded to accommodate the venue they’d planned.
high bar seating and a pink upholstered shared booth looking
“It is a 300-capacity venue, which right back at the start was daunting when we went through planning,” she says. Building began in 2020, and there were also plenty of
out on to the street. Bifold windows open this space up on to a laneway beer garden. Upstairs is a private function space, and beyond that is a light-
“unforeseens”, Aldred says, especially given that the site had to
filled 80-seat dining pavilion. To the right of that is another private
be converted over from a retail space, a task made more complex
20-seat dining annex accessible through bifold doors.
due the disruption of the Covid pandemic. “We stripped it back to bare brick and built from the ground up, with no original features except the staircase.” On the inside, any original features had been ripped out 30 years ago. “There were no cornices, architraves, ceiling roses,
Teller’s designer, architect Ewert Leaf, nailed the design and colours, according to Aldred. The design includes two feature walls by local colour smith Clare Scanlan, one in the front bar and the other in the dining pavilion. “Chipping away at walls and finding original colours from
or timber board – anything from a beautiful period building that
bricks revealed blue and gorgeous dark green hues,” Aldred
you’d hope to find,” she says.
says. “These pieces brought out a piece of history on those walls,
“The only original features in the upstairs function space – we found some beautiful timber boards which we brought back, but everything else is pretty new.” Structurally, one of biggest hurdles to surmount was a strong
especially in the front bar.” Ana Calic, lead designer at Ewert Leaf, says the design process was a collaborative one with the venue’s new owners. “Essentially, we were taking an existing building which
room – which is like a large safe, a leftover from the building’s
did have beautiful heritage qualities in terms of its exterior
days as a bank. This room was located right in the middle of the
facade, but which was internally a white office fitout.
downstairs area where the kitchen is now. “From a design perspective, that was probably the most challenging, but if we were to have kept that, we could not have
“This didn’t celebrate the building or what it was, so part of the process involved taking that building and integrating it back into the streetscape and the neighbourhood again with a new purpose.
March 2022 | 27
DESIGN & BUILD
“We wanted to create somewhere where locals could go and call their second home.”
The spaces Calic says one of the unique things about the building is that there are so many different pockets, which meant they we were able to create an individual identity for each area. “For example, in the front bar, the moody navy aimed to celebrate the red brick of the façade rather than combat it or fight it. As we transition down to the back garden area, we’ve used lighter colours, textures and tones, with green and terracotta to create a nice atmosphere for communal dining. “We also used bold colours such as orange in areas of transition, while upstairs in the function space, it was about keeping it clean and elegant to provide the opportunity for people to inject their own personality.” The overarching look aims to appeal to a broader demographic to suit the neighbourhood, Calic says. “Teller is a place to celebrate, and to be a part of people’s Teller started out in 1918 as the State Savings Bank of Victoria.
daily rituals. It attracts quite a diverse demographic, and with this in mind, we created a design that wasn’t polarising – not too young and hip, but also not too traditional.
Photo credit: Jenah Piwanski
“Also, the design really needs to stand the test of time just as the building has. If you put something in that’s too ontrend, it will age quickly.” One of Calic’s favourite features of Teller is the diversity of its seating. “You have these amazing love seats, or you can sit on a high seat overlooking a tree, or in a laneway in a banquette. You can go there ten times and sit in ten different environments and explore something new.”
Opening up In August last year when Melbourne locked down, Teller squeezed in three weeks of trade before opening a takeaway offering that Aldred says garnered “amazing community support”. Teller changed its business hours and operating model at Teller's many spaces include a laneway beer garden.
that point, selling fish and chips and some other pub classics as well as takeaway growlers, and during busier times, operating an oyster bar and cocktail pop-up. Before settling on seafood, Aldred scoured the neighbourhood to identify gaps in the local takeaway offerings. “I went straight back to the managers and said we need to do a pop-up fish and chip shop and it worked.” Since reopening as a venue, Aldred says she’s been thrilled with the response. “The community involvement is just amazing, and guests are also travelling from nearby suburbs as there is nothing quite like Teller in the area.”
28 | Australian Hotelier
www.paulkellydesign.com
.au
Signature Hospitality Group CEO James Sinclair says the government needs to step up.
TALES FROM THE TOP
A call for change Bold moves by policymakers are needed to help ease the hospitality staffing crisis, according to Signature Hospitality CEO James Sinclair.
NOW IS the time for the hospitality
home in January, while the shortage of
best talent across all industries. Visas are
industry to make their voices heard,
RATs for hospitality operators saw many
critical,” he says.
according to Signature Hospitality Group
venues close.
CEO James Sinclair. The government is in election mode, politicians are watching the polls, and the hospitality industry is under unprecedented pressure.
“The failure of RAT supply for
Another thing Sinclair wants to see is greater government assistance with the
hospitality meant staff couldn’t work, and
high investment required to source, train
the consequences are rippling through.”
and develop visa applicants.
Sinclair also says the government made
“Generally, all those challenges put
a mistake in its treatment of skilled visa
incredible pressure on our sector in terms
He believes the industry should take
holders during the pandemic. “They got
of employment costs. The cost of recruiting,
advantage of this window and speak up,
that very wrong. This group should have
training, and wage inflation – that is real and
advocate for solutions, and apply pressure
been part of Job Keeper from day one.
is happening due to the shortage and people
in the right areas to drive progress. As an operator of over 35 venues
“I advocated for that unsuccessfully. When they announced this group was not
being desperate to hire. “Governments need to play a hand in
across Australia, including independent
included in the disaster payments, the
helping with that cost. Our industry has
sports bar concept The Sporting Globe
message that sent to the world and to
been shuttered on and off for two years.
and American bar & grill chain TGI
people aspiring to come to Australia – and
Providing a freeze on payroll tax for a period
Fridays, Signature Hospitality Group has
those who had already committed their
to rebuild should at least be considered.”
experienced the problems first-hand.
lives to move here and become Australian
The staff shortages have been exacerbated by the pandemic, according
– was wrong and short-sighted. “We knew we needed them at the other
Sinclair is also calling for government action at a global level and is advocating for investment in a global vaccination
to Sinclair, bringing with it major
end, and now it’s costing the economy
program. “This problem is bigger than just
frustration. “Never in our lives have we
more than it would have cost to support
us. We need to vaccinate globally as we
been so managed by government, and
them earlier on.”
have a role to play as a wealthy western
while they are trying to do the best they
Sinclair believes that to see the return
nation,” he says.
can, it’s important for industries to speak
of international students and other visa
up when there are problems.”
holders, Australia must provide a pathway
together, all the experts are telling us
to permanent residency.
the risk of new variants is very probable,
Omicron has been more damaging than we were led to believe, Sinclair says, with the public self-regulating and staying at
30 | Australian Hotelier
“This is what we need to do to strongly compete with places like Canada for the
“If we don’t achieve that globally
so we need to do everything possible to mitigate that risk.”
