Australian Hotelier November 2022

WE ENCOURAGE

RESPONSIBLE DRINKING

Get the facts DrinkWise.org.au

Contents P28

SPECIAL FEATURES

10 Brand Talks: Bring your venue to life with Samsung’s Digital Display.

26 Late-night entertainment: Solotel brings jazz back to Sydney’s CBD with Dusk Club.

REGULARS

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

PUBLISHER: Paul Wootton

EDITOR: Amanda Bryan abryan@intermedia.com.au

12 Healthier Drink Options: As alcohol consumption trends down, keep patrons in-venue with more NOLO options.

Ed’s Pick

18 Bar, Beer and Cellar: Two brewpubs turns to crowdfunding for the next stage of their evolution.

22 Regional Stories: Stuart O’Neill opens Australia’s first ‘mental health pub’.

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

28 Design & Build: Wayfinding gets thrown out the window at The Beaufort.

34 Tales from the Top: The NTIA’s new Youth Advisory Council lays out what young people want in venues.

Editor’s Note

EVENTS SEASON is back in full swing. Personally, I’ve had more invitations to events in the last month than I’ve had in the rest of the year. It’s not surprising as we enter the silly season, but after two years on hiatus, it feels novel and exciting. It’s good business for pubs too, with brand launches and weddings leading into Christmas and end-of-year parties. Events are certainly good for profit margins, but between staff shortages, inflated produce costs and the changing consumption of patrons, events offerings may need some re-evaluation.

Part of that changing consumption is a trend towards healthier lifestyles. We’ve known for some years now that alcohol consumption is trending downwards, hence making space for the boom of the NOLO category. That boom has led to

some incredible products being made as alternatives to every drinks category, and now venues need to discern the NOLO products they stock in the same way they would do with a traditional drinks list. Check out our feature on the latest attitudes and products driving the NOLO category from p 12. Entertainment is another key factor for venues at this end of the year, and Solotel have added a much-needed late-night option to Sydney’s CBD. Check it out on p 26. And for something completely different, read all about Australia’s first ‘mental health pub’, and its nation-wide aspirations on p 22.

Cheers!

Vanessa Cavasinni, Editor E: vcavasinni@intermedia.com.au

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the news

Scott Leach has stepped down as AHA national president after five years in the role. He reflects below on his time representing pubs all across Australia.

“After five years as National President of the AHA I have decided to hand the baton on.

I always hoped to leave the office and the national branch of our Association in better shape than I found it. During the last few years, as cities across the nation careened from restrictions to a series of the longest rolling lockdowns in the world, it seemed near impossible.

But as I hand over to AHA Victoria President David Canny I feel as if I have steered our industry through the storm and it is time to go below deck and have a drink.

I was elected to the national presidency on 31 October 2016. I had been AHA NSW President since 2008 but the national role is something much different.

Australia is a vast country and the needs of publicans in Fremantle or Rockhampton are vastly different to my pub in Erskineville. The national role is a strategic one. Planning for the future and finding and solving problems before they arise. But some problems no one saw coming.

I dealt with three different Prime Ministers while national president and three times as many ministers. Alongside National CEO Stephen Ferguson we fought hard advocating for the rights of hotels and staving off the overregulation and nanny state behaviour that continues to affect us in each and every state. But in the end an unknown disease from a provincial Chinese city managed to do what the wowsers and kill joys have been trying to do since European settlement.

Hotels were at the economic front-line of the pandemic. We

were among the first businesses to close and last to fully re-open. We lost tens of thousands of staff, many of them like second family to us. We lost our income and we lost our control.

As a proud self-employed person I have always been the master of my own destiny – prepared to take a risk and literally bet my house on it, striving to achieve the magic which comes from watching a successful business come to life. But this was out of our control. The financial and personal strain on all of us was immense and its effect will linger into the next generation.

I, and other members of the AHA, worked behind the scenes each and every day to get us back up and running. I am proud of what we achieved in the worst of circumstances. I am also proud of the resilience and community spirit shown by hoteliers’ right around Australia during that time.

It has been an honour to serve as National President for the last half a decade. The AHA really is a family and I thank everyone for their assistance and advice during my time as National President.

I would like to especially thank my wife Clare who has given up a lot of family time to allow me to fulfil this role.

There are still battles to fight, but I leave the national office in good hands. Incoming National President, David Canny, a second-generation hotelier, is the perfect person to drive our recovery from the pandemic and work to solve issues such as the chronic worker shortage.

The last few years have been hard for all of us, but tough times make strong people.

I believe our Association has emerged from the dark days stronger. We know our value and so does the community.

I look forward to continuing my role as NSW President and getting below deck for that drink.”

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

Scott Leach passes the baton on AHA national role

Leach in his own pub, The Rose of Australia

David Canny elected unopposed as AHA National President

AHA Victoria President David Canny has been elected unopposed as the new National President, after Scott Leach stood down, following an unprecedented five years in the position.

Canny will now lead the nations hotels as they recover from the impacts of the pandemic and will be joined by AHA South Australia’s David Basheer, the new Senior Vice-President, the Tasmanian Hospitality Association’s Ben Carpenter who is the new National Secretary/ Treasurer, while the Northern Territory’s Paul Palmer remains Vice-President.

Leach – who has also been the AHA NSW President since 2008 and will continue in that role – was elected to the national presidency on 31 October 2016 and led Australia’s hotels through the most tumultuous times in their history.

Incoming National President, David Canny, a second-generation hotelier, has been licensee

at the Red Lion Hotel, Ballarat since 1995 and is director of the Montague Hotel, South Melbourne.

He joined the AHA (Vic) Council in 1998 and in 2008 was elected to the AHA (Vic) Executive Committee. He is now in his fourth year as Victorian AHA President. A life member of AHA (Vic), he has been a delegate on the National Board since 2013 – and most recently served as AHA National Senior Vice-President.

“I thank Scott for his leadership at the national level – particularly during the darkest days of the pandemic. He has commanded a unified and committed Board,” Canny said.

“It’s an honour to be elected as National President and I look forward to working closely with all state and territory branches as the industry continues to recover from the pandemic and we work to solve issues such as the chronic worker shortage.”

David Canny has been the president of AHA (Vic) for four years

Dan Brady steps down as Redcape, MAHM CEO

MA Hotel Management and Redcape have announced that their CEO Dan Brady will exit his role at the end of the year. Brady will remain as an advisor for the group after stepping down as CEO.

Brady has been COO of Redcape since 2012, and stepped up to CEO in 2017 when Moelis Australia – now known as MA Financial – acquired the group for roughly $670m. In the five years under Brady’s leadership the Redcape business and subsequent funds have grown to a value of roughly $1.8 billion.

At its recent quarterly investor update, MA Financial communicated to investors the successful completion of its hospitality platform’s fiveyear sustainable growth strategy which saw the Redcape fund deliver a Total Shareholder Return of 17.4 per cent per annum over the period, the progress of newly established funds and a forward-looking five-year growth strategy for MA Hotel Management and its managed funds.

The previous five year growth strategy saw Dan and the MA Hotel Management team take a measured and steady approach to the growth of the business with a strong strategic focus on its operating platform; data and digital capability; the advancement of its systems and processes to ready the business for scale; the strategic alignment of all stakeholders including capital partners, industry, regulators, supply chain and innovation partners; and a strong focus on the development of purpose driven, valuesled leadership across its 1500-strong team.

“I set myself and the team a plan over the five years to build a robust business, secure strong returns for investors and achieve the successful integration of a people and community focussed, property backed operating business and a legacy for continued long-term growth. I am grateful for the support and opportunity to achieve this, and I leave the business in great shape, with exceptional people,” stated Brady.

MA Financial’s joint CEO Julian Biggins lauded Brady’s achievements at the helm of MA Hotel Management and Redcape.

“Dan has done an outstanding job leading our hospitality business. His energy and vision have contributed significantly to the tremendous growth and success of our business. Dan leaves us to pursue new opportunities with our best wishes and with the hospitality business in great shape. Importantly, Dan is working closely with us and the established MA Hotel Management team to ensure a seamless and well-planned transition.”

At the time of publication there has been no announcement on Brady’s successor.

Vale Ward Matthews

In sorrowful news for the hotel industry –particularly in South Australia – Ward Matthews, co-director of Matthews Hospitality, died suddenly last month.

Matthews was one of three siblings heading up one of South Australia’s largest pub groups, which includes such lauded venues as Feathers Hotel, Maylands Hotel and Mount Gambier Hotel. Ward was part of the third generation of the Matthews family to run the hotel business, founded by his grandparents Seymour and Doris Matthews.

In a statement, Matthews Hospitality wrote: “We are shocked and devastated at the sudden passing of our brother and Director Ward Matthews.

“We feel a great sense of loss as we come to terms with his death and ask for privacy during this difficult time.”

No further details on the cause of death have been released.

Ian Horne, CEO of AHA|SA, expressed his condolences for the Matthews family, and noted Ward’s imprint on the South Australian hotel landscape.

“Ward was a much valued member of the South Australian hotel community and an integral part of the highly successful Mathews Hospitality Group, a multigenerational South Australian family company.

“His participation in and contribution to the hotel industry will be greatly missed. Our condolences go to the extended Mathews family.”

Australian Hotelier and Food and Beverage Media would also like to extend their condolences to the Matthews family, as well as to the staff of Matthews Hospitality.

Ward Matthews (right) with siblings Scott and Lisa

NSWCC RECOMMENDS MANDATORY CASHLESS GAMING FOR PUBS AND CLUBS

The New South Wales Crime Commission (NSWCC) has released the Islington Report, the result of a multi-agency investigation into if and how funds from criminal proceeds are being channeled through EGMs in pubs and clubs throughout the state.

The report suggests that there are no controls or data collection methods used to keep an eye on who is funnelling tens of billions of dollars through the state’s venues each year. As such the NSWCC has made several recommendations in the Islington Report – including a mandatory cashless gaming system – to crack down on criminal funds being laundered or used through pubs and clubs.

The inquiry examined two forms of money laundering – that which seeks to use EGMs to load, ‘clean’ and then withdraw cash to hide its origin; and that which involves criminals using the ‘dirty’ cash to gamble.

The investigation found that the ‘cleaning’ of the proceeds of crime is not widespread in pubs and clubs, as processing vast sums of cash is inefficient compared to other avenues for laundering. AHA NSW have noted their vindication in this long-held assertion.

“The Crime Commission agreed with what we have said for some time – that the cleaning of the proceeds of crime is not widespread in NSW pubs,” AHA NSW CEO John Whelan said.

Whelan was far more critical of the call

to install a mandatory cashless gaming system for all EGMs across the state.

“To then, at the same time, have the Crime Commission call for all cash to suddenly be banned in venues is an unjustified overreach.

“We have an industry on its knees post-COVID now being told to introduce an unproven, untested, un-costed and unnecessary cashless system which treats every patron like a criminal.

Whelan compared the recommendation to install a mandatory cashless system to the now-repealed lockout law policies –knee-jerk and misguided.

“This is the type of misguided, sledgehammer approach which has resulted in past ‘policy on the run’ failures like the ill-fated greyhound ban and the now infamous lockout laws which crippled Sydney’s night-life for years.

“The Crime Commission has found using EGMs to clean dirty money is not widespread, so there is no reason why the use of cash should be banned – it makes no logical sense.

Whelan continued: “There is no justification for government to monitor the recreational spending of the law-abiding people of NSW. If criminals are the problem, let’s target them.

While direct money laundering was not found to be happening in pubs and clubs, the report suggests that large sums of the proceeds of crime are being gambled by criminals in venues across the state.

“At the moment serious offenders can enter NSW pubs and clubs, sit down next to patrons in gaming rooms, and openly feed large sums of cash from their crimes into poker machines with no real fear of detection,” stated New South Wales Crime Commissioner Michael Barnes.

“The lack of traceable data collected by EGMs means the exact scale of this criminal activity is impossible to determine but it is clear from our investigations it involves many billions of dollars every year.

“These basic reforms will help exclude vast sums of dirty cash that are primarily the proceeds of drug dealing. I’m sure venues won’t argue they should keep receiving that.”

Whelan said the AHA would be supportive of a call by the Commission to reduce EGM cash load-up limits in an effort to stop criminals using machines.

“Hotels do not want criminals in venues – and we will work closely with Government, police and the community on common-sense measures which will actually work such as facial recognition to identify and ban criminals,” he said.

“Combined with a lower cash input limit, this will be the most effective way to prevent illegal money being spent in venues.”

“The AHA NSW is committed to working with government and police but there are better ways to target the small percentage of the population who are criminals – without destroying jobs, community facilities and have government monitoring the spending of the law-abiding public.”

Bring your venue to life with Digital Display

THE LAST couple years have changed the venue expectations of pubgoers, who expect more than ever – particularly when it comes to the entertainment offer. People have invested a lot in their home entertainment, and now they expect even bigger and better screen offerings when they head to the pubs and clubs.

“There is a growing demand for high quality displays for the ultimate viewing experience. Small TVs in the corner of the pub no longer cut it,” suggests Phil Gaut, Senior Director of Display and Memory Solutions at Samsung Australia.

“The hospitality industry has the opportunity to deliver unforgettable experiences throughout a venue by using vibrant large-scale LED displays that will leave a lasting impression and keep customers coming back.”

Samsung’s multi-purpose displays can be used to showcase sport, artwork, music, trivia and more, and thus are as adaptable as your business model can be. Samsung Pro Display helps to create a seamless end-to-end solution, combining stunning hardware with sophisticated software to create an unforgettable pub experience.

“Samsung has applied its expertise to the full venue line-up, providing a suite of solutions that will engage and entertain your customers and help drive additional revenue opportunity,” states Gaut.

Samsung Pro Display is helping venues rebound by creating engaging and memorable entertainment experiences for guests.

Samsung boasts incredible picture quality, clarity, detail and colour – and are designed to help venues increase revenue opportunities through a variety of uses of its screens. Think business TVs for menu boards; digital kiosks for contactless self-service; LED for streaming sport, music, artwork and more; signage for navigation and advertising, and durable TVs designed for outdoor entertainment and the wow factor.

Digital displays can do a lot to shape and influence the way a patron experiences your venue, both in obvious and subtle ways.

Sports-viewing is a major one, with the ability to show the big matches on topquality displays, a must to entice sports fans to leave the comfort of their homes. You can also win over gaming customers by dazzling them with vibrant displays for all their favourite games, making the excitement and action come alive.

Samsung’s Pro Display LED features include:

• Customisation - An LED digital display is a customisable large screen made from multiple cabinets with millions of individual LED diodes. These displays can be custom designed and installed to suit various needs and environments.

There are many options to choose from to get the right picture quality, durability and size for your needs.

• Brilliant picture quality - Day and night,

LED is designed* to provide brilliant visual expression with consistent visibility in variable light, even in direct sunlight and glare. Vibrant, yet natural colours deliver a true-to-life visual experience.

• Durable - The diodes in LED displays have a long life span, delivering a brilliant picture. Select outdoor models have also been designed to operate in bright sunshine, rain and dust.

While on-premise visitation is bouncing back strongly, there is still an element of hesitancy. Put your patrons – and staff – at ease with interactive displays that allow for contactless menu ordering, like the Samsung Kiosk. Enhancing the appeal of outdoor spaces can also aid in attracting patrons. Maximise your venue’s performance outdoors by ensuring your message isn’t missed with bright, durable, weather-resistant LED,* digital displays or Terrace Business TVs that deliver brilliant picture day and night.

There are so many ways screens can support your business – by entertaining patrons, driving extra revenue opportunities and assisting both the patron and staff experience. With so much potential driven through your displays, make sure they are of the highest quality.

Check out Samsung’s Pro Display suite today at Samsung.com/au/business/displays

* Not applicable to all models. Different models have different weather resistance ratings.

To your good health!

Pubs and alcohol are synonymous, but as Australians

healthy living

ONCE AN Australian tradition to ‘get on the booze’ when out for an evening at the pub, it is instead becoming increasingly trendy for Australians to opt for non-alcoholic drinks on-premise. Whether this is for health reasons, being more inclusive of cultures that eschew alcohol for religious reasons, or purely for the sake of diversity, it is undeniably a market that pubs cannot ignore.

On October 29, Victoria Hotel in Footscray is hosting a ‘Pub With No Booze’ event. The venue will become a marketplace for non-alcoholic producers and distributors to showcase their ranges and provide tastings. Part of the drawcard to the ticketed event was a complimentary Heaps Normal beer or a Lyre’s cocktail. Other brands exhibiting their NOLO offerings were Hop Nation, Etch Sparkling, Big Drop, Yes You Can, Oatley, Comet Syrups, Clear Mind, Vin Zero and Brick Lane Brewing.

Victoria Hotel has a commitment to NOLO beyond one-off events though. Their “Dry But Wet Discover Series” is a monthly event held on a Sunday afternoon, inviting attendees to explore particular categories of NOLO drinks. Previous Sundays have explored sparkling wine, craft beer, distilled spirits, reds, RTDs and rosé.

Managing Director of The Local Hotel in Fremantle, WA, Phil Thompson says, “About five years ago, we really noticed the growth of Dry July and a general trend of people wanting to avoid alcohol for periods while still wanting to enjoy the atmosphere of drinking venues.”

Accordingly, The Local introduced NOLO products to their venue, and the range stocked has diversified over time as the category has grown.

“Sales are strong across our range of non-alcohol beers. Wine and

spirits are still minimal, but we expect to see growth across all lines over the coming years,” he accedes.

“In the beginning, it was mainly international and mainstream brands that were available and popular, including Heineken Zero, Carlton Zero etcetera. Thankfully craft brewers have become involved and broadened the non-alcohol experience. Sobah, Heaps Normal, Pirate Life and Lightning Minds are all popular now with more brands emerging.”

At present, Local Hotel offers seven beers, three wines and a couple of spirits.

“As demand grows we will expand. There is potential for draft nonalcohol beer in the near future as sales reach a critical point.”

The 2021 IWSR Drinks Market Analysis’ ‘No- and Low-Alcohol Strategic Study’ indicated that the NOLO market outperformed alcohol in terms of volume purchased in Australia in 2020. While NOLO volume rose 2.9 per cent in 2020, the volume of alcohol purchased decreased by 1.4 cent.

The same study found that 71 per cent of Australian consumers planned to maintain or increase their no- or lowalcohol consumption over the following year, and that two-thirds planned to try new brands of no- and low-alcohol beverages in 2021. This strengthens the projected 16 per cent growth in Australia’s NOLO volume between 2020 and 2024, as forecast by IWSR.

Danilo Acioli, General Manager at Walt & Burley in Canberra, says they introduced non-alcoholic products in July 2021.

“I had joined the team a couple of months earlier and saw the demand for more variety of the nonalcoholic beverages. Back then we only had soft drinks and a couple of mocktails, all of these drinks were very high in sugar content. With our

Dry But Wet Discover Series host Amy Armstong

current beverage list we offer a range of non-alcoholic beers, wines, fizzy drinks and cocktails with an emphasis on healthy offerings that also challenge the palate.”

Walt & Burley is open 7 days a week from 11:30am until midnight. The NOLO range has increased the evening crowd.

“The busiest periods are evenings from 6pm to 9pm, with more people staying around until close now that they know they can pace themselves with nonalcoholic drinks,” Acioli explains.

“We find that people tend to enjoy themselves more when they can socialise with friends without the pressure to have to consume alcohol.”

He says they are always on the lookout for appealing products to add to their non-alcohol offering.

“At the moment, it is larger than our cocktail offering and in the next couple of weeks we will launch zero alcohol wines by the bottle, with a sparkling, a chardonnay and a shiraz on offer.”

Their non-alcoholic products are promoted by social media posts, on bar merchandise and bottles and on their regular beverage list.

“The main way of getting it promoted is by word of mouth,” Acioli explains.

“Some of the regulars are inviting friends over to try our zero alcohol menu.”

The most popular brands at Walt & Burley are typically the ones that entered the market early, like Lyre’s or Heaps Normal. However, big companies like Great Northern with their Zero version are also gaining space.

As reported by Smart Company, many major multinational alcohol brands are recognising and acting upon the market for low and no-alcohol beverages

overall. Nearly 60 per cent of NOLO consumers reported that they switch between NOLO and full-strength alcohol products on the same occasion, and a fraction of those at 14 per cent reported that they do not drink alcohol at all.

Founded in 2019 in the UK, Lyre’s nonalcoholic range mimics the most popular spirits in terms of presentation, smell, taste and texture. The Lyre’s team suggest their products can recreate 90% of all cocktails using their products.

“Our products are designed to integrate seamlessly into the place of their alcoholic counterparts, so we find the success of the portfolio directly mirrors any trends in the alcoholic spirits sector,” states Kelli McPhie, Lyre’s VP Australia and New Zealand.

alongside their traditional products. Some have dedicated 20-30 per cent of their portfolios to NOLO products through to 2025, including Anheuser-Busch InBev, which aims for one fifth of its total beer volume to be no- or low-alcohol by the end of 2025.

The IWSR international survey indicated that consumers mostly opt for moderation rather than ceasing their alcohol intake

“If outlets are looking at what to range from Lyre’s, their first step is to understand the performance of the alcoholic spirits in their club. If gin and gin cocktails dominate sales then Lyres’ Dry London or Pink London spirits will complement that perfectly as nonalcoholic substitutes, for example.”

Forget isolating NOLO to Dry July or Sober October. This is a year-round, growing industry and failing to get on the wagon will leave venues in the cold when it comes to attracting young, affluent and health-conscious patrons.

[NOLO] is larger than our cocktail offering...

Danilo Acioli, Walt & Burley

Victoria Hotel’s monthly NOLO showcase events are a big hit

Lyres products can create NOLO versions of most cocktails.

A guilt-free sesh

1. SOBAH DAVIDSON

PLUM GF ALE

Piquant. Vibrant. Tart. Sobah’s unique range of non-alcoholic craft beer infused with Australian bush tucker is crafted the same way all real beer is made but with an alternative yeast and the highest quality ingredients. New to the core range, Davidson Plum GF Ale is a lightly soured, aromatic gluten-free beer with hints of crisp apple and a delightful pink hue. An earthy aroma with musk and a touch of sweetness, the taste of Davidson plum is tart with some sourness and a slight bitterness. Veganfriendly and preservative free, Sobah is real beer for when you’re not drinking.

ABV: <0.5%. www.sobah.com.au

2. HEAPS NORMAL ANOTHER LAGER

Brewed to wash down a schnitty special –with chips if you’re feeling cute. The beer for when you reach the end of the craft rainbow and you’re fangin’ for a pot of gold or you’ve been workin’ the plough and you want a big cold beer... er, now. Hops: Hallertau, Ella. Malt: Pilsner, Carapils, Oats. ABV: <0.5%. sales@heapsnormal.com

3. HAWKESBURY BREWING CO PROHIBITION STOUT

Flavours of coffee, dark chocolate and caramel meld seamlessly with the deep roast barley character. Seven different malts create a rich malt palate which combine effortlessly with the earthy and silky East Kent Goldings hops. ABV: 0% www.hawkesburybrewingco.com.au

4. GAGE ROADS BREW CO YEAH BUOY NON ALCOHOLIC XPA

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, moreish and only 50 calories, you’ll be saying “Yeah Buoy!” to another. Good times, no worries.

ABV: <0.5%. www.gooddrinks.com.au

5. LIGHTNING MINDS

NON ALC PALE ALE

Lightning Minds N/A Pale Ale is a modern take on the classic American Pale Ale. Using bright tropical hops (Simocoe, Galaxy, Mosaic), developed to have an astute bitterness rounded out with great malt character. Lightning Minds pours a vibrant caramel colour. Developed to bring a positive balance to one’s health and happiness. A way of enjoying the goodness of a refreshing beer without any of the downsides. Easy Thinking Beer. Low Sugar 2.5g, Low Calories 39.6 Cal.

ABV: 0.5%.

www.lightningminds.com.au

6. SIDEWINDER NO ALC

XPA DELUXE

Enjoy ultimate flavour at anytime, anywhere, without compromise. Sidewinder XPA Deluxe pours with a slight golden haze and has a rounded mouthfeel with proper bitterness and a clean, crisp finish. Citrus shines in this beer, with grapefruit and sumptuous pineapple and peach characters prominent alongside spicy and slightly floral notes. A unique approach in yeast management brews the beer naturally to full and refined flavour while staying at <0.5% ABV.

ABV: <0.5%.

www.bricklanebrewing.com

7. LYRE’S CLASSICO

The award-winning Classico has been impossibly crafted with flavours that are distinct and contemporary. Classico doesn’t just mimic an Italian Sparkling, it stands alone as a premium non alcoholic celebration in a bottle. Generous aromatics continue in the glass, classic green apple tartness followed by a soft richness of pear, peach and red apple on the palate to taste. Chalky fine acids are present to clean the palate and get you ready for the next glass.

ABV: 0%.

Australians can enjoy a pub sesh this summer guilt-free, with a wide range of NOLO, low-carb and sugar-free drinks in all drinks categories.

Shot at ARTURO’S ROOFTOP AT WOOLLY BAY HOTEL

8. LYRE’S MARGARITA

The Sophisticated range of non-alc pre-mixed cocktails takes out the guesswork for consumers and bartenders alike along with packing in all the quality ingredients you would expect in these timehonoured classics. To taste: earthy tones with a wonderful freshness on the palate, some soft tropical and slightly smoky characters provide a bold and mouthwatering finish in this classic drink. How to enjoy: chill and serve in a coupette with the classic salt rim, or present in a rocks glass with ice and fresh lime wedge.

ABV: 0%.

www.lyres.com.au

9. HOLGATE BREWHOUSE TROPICAL PALE

This juicy gluten-free Tropical Pale is low carb and thirstquenchingly refreshing with notes of pineapple and overripe fruit, balanced by a surprising bitterness from the tropical hops. Light, biscuity and so beery, you won’t believe it’s gluten free and low carb.

ABV: 4.6% www.holgatebrewhouse.com

10. HAWKESBURY BREWING CO PROHIBITION PALE ALE

The original Australian non-alc craft beer. Bright and fullbodied, the quintessential combination of Citra and Mosaic hops delivers citrus and tropical notes in spades. This sessionable Americanstyle pale ale hits the classic cues of pine and grapefruit over a subtle biscuit malt base with just enough bitterness to promote further enjoyment.

ABV: <0.2%.

www.hawkesburybrewingco.com.au

11. HEAPS NORMAL QUIET XPA

Tastes like a delicious, refreshing beer. Tropical and citrus aroma with a lingering and unmistakably beery finish. Unfiltered with balanced bitterness and a subtle malt sweetness, reminiscent of your old pals.

ABV: <0.5%.

sales@heapsnormal.com

12. HAWKESBURY BREWING CO PROHIBITION LAGER

European Style lager. Refreshingly clean with a pillowy white foam. Well balanced for easy drinking. Dry hopped with German Hersbrucker and Czech Saaz hops for a classic floral, spicy and slightly herbal finish.

ABV: <0.2%.

www.hawkesburybrewingco.com.au

13. BRICK LANE HI-FI DRY ZERO CARB JAPANESE LAGER

Hi-Fi Dry is a super clean, precision brewed Japanese lager that pours brilliantly clear, giving a soft, very pale straw colour. Lean and light in body, Hi-Fi Dry has delicate and subtle notes of crisp red apple, sweet malt and the hint of fresh herbal hop aroma. Brewed with a mix of rice and malt to create the crisp, clean finish we expect from a Japanese lager. Hi-Fi Dry has medium to low bitterness which makes it perfect for pairing for most foods and easy enough to enjoy on its own.

ABV: 4.2%

www.bricklanebrewing.com

14. EDENVALE PREMIUM RESERVE SPARKLING

BLANC DE BLANC

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ABV: <0.5%.

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Shot by O’NEILL PHOTOGRAPHICS

Buying in to better brews

Two brewing groups have turned to crowdfunding to expand their brewpub ventures, as well as make them more sustainable.

BREWERIES AND brewpubs have found a lot of favour across Australia in the last decade. The landscape has gone from one or two outposts in metropolitan areas and a couple of must-visit sites in tourism-heavy regional areas, to hundreds of breweries of all sizes and means. After a period of massive expansion, we are entering the next phase of the Australian brewpub scene, where businesses hone their offerings and grow their presence, as well as looking to curb their emissions.

Investing in expansive activities and more eco-friendly brewing practices can be quite an initial investment. Two discrete Victorian brewing groups have turned to crowdfunding to help finance their ambitions, as well as increase the literal buy-in from their repeat customers.

3 Ravens – Melbourne’s oldest independent brewery - launched their first ever equity campaign via Birchal in July, as the brewery expands its locations and invests in innovative, state-of-the-art sustainable technology.

The community support from the crowdfunding campaign will be used to fuel the construction of a sustainability-focused brewery upgrade at its Thornbury site. Utilising a CO2 chiller heat pump coupled with industry 4.0 technology that captures waste heat from the brewing process, the technology will allow 3 Ravens to reduce their energy consumption by over 70 per cent, drastically reducing their carbon emissions, while also reducing manufacturing costs.

Once complete, this set-up will showcase how other breweries can also reduce their carbon footprint by adopting these new

processes. In order to develop and install the new technology in their current and future locations, 3 Ravens has already received grants from the Manufacturing Modernisation Fund and the Small Scale Craft Grant valued at $300,000.

“The heart of our business is the award-winning beer we brew, however reducing our environmental impact in any way we can has always been a priority for us,” said Nathan Liascos, 3 Ravens’ General Manager.

“We’re incredibly proud of the work that has been done to develop this new technology, and look forward to sharing our techniques, insights and technology with other brewers, independent or not.”

West Coast bound

our beer to Perth, but our expertise and sustainable focus to the local community and hopefully showcase how other breweries can also reduce their carbon footprint.”

3 Ravens had a minimum goal of raising $500,000 through their month-long Birchal campaign. With the help of 320 investors, the brewery raised $544,653.

Besides its sustainability focus, 3 Ravens plans to open a second brew-pub (the first outside of Melbourne), with construction on a Perth location planned for later this year.

“Perth is home to some of Australia’s best and most creative brewers, including a lot of members of our own team. It’s also where I grew up, so for a lot of us it’s kind of a homecoming,” said head brewer Brendan O’Sullivan.

“It’s a really exciting prospect to bring not only

From humble beginnings in the warehouse of an engineering business 18 years ago, to now producing six staple beers and over 25 seasonal releases each year, 3 Ravens has remained fiercely independent and held its position at the forefront of new and emerging technologies. Whether it be pioneering new styles of brewing, turning excess office space into a coworking space, or embracing the power of renewable energy, the team behind 3 Ravens has continued to lead the charge for independent brewers around the country.

Despite lockdowns in Melbourne extending further than anywhere else in the world, 3 Ravens still brought in $3.3M in revenue in 2021. With lockdown restrictions ending and international export markets reopening, the 3 Ravens team is expecting even bigger revenue growth as they expand their brewing capacity and hospitality footprint across the nation.

The Perth location is the first of a wider expansion plan for 3 Ravens, which is also planning on expanding the space in their Thornbury bar

The heart of our business is the awardwinning beer we brew, however reducing our environmental impact in any way we can has always been a priority for us.

Nathan Liascos, 3 Ravens

Solar panels have been added to the rooftop of 3 Ravens Thornbury

3 Ravens head brewer Brendan O’Sullivan

and installing a kitchen to introduce a more substantial in-house food offering. With high demand for its beers in Sydney and Brisbane as well, the team are eyeing locations in these capital cities to offer fans the chance to drink the beer as close to the source as possible, helping reduce the impact of the supply chain on the environment.

Otway expands

Further south in Victoria, Otway Brewing Group is also turning to the Birchal platform to help crowdfund the next stage in its evolution.

Under the Otway Brewing Group umbrella lies wellknown local brands and venues including Prickly Moses beer, the Great Ocean Road and Queenscliff Brewhouses, Apollo Bay and Queenscliff Gin, Nitro Vodka, and Forbidden Fruit Cider. This well-established and diverse business is growing strong and expanding into new markets – including whisky.

“Our successful history of experimentation and expansion into new ventures has helped us to identify new opportunities and quickly adapt to market demands,” explained the group’s CEO and co-founder Andrew Noseda.

“We have plans to grow rapidly. We like the idea of crowdfunding, and having our loyal customers involved. We want to give back to those who have supported us for the past 25 years.”

As part of its expansion plans, the Otway Brewing Group will build a new distillery production area at the Otway brewing facility, and commission a second large still to rapidly expand their whisky production. It is also building a new large, bonded storage warehouse, enabling the business to produce and store whisky on a larger scale.

“The Otway ranges provides the perfect environment for whisky maturation, with its abundance of lush rainwater, elevated location, and cool climate. We have been experimenting with grains, recipes, and oak maturation for three years and have produced our first whisky,” stated Noseda.

“We will become a major whisky producer and we are looking for crowdfunding to rapidly kickstart this journey. We invite you to be part of it!”

Sustainability is also at the core of Otway Brewing Group’s major growth plans for 2023. The business is taking steps towards becoming completely off-grid in terms of energy usage. Partly from necessity and partly from genuine concern for the environment, solar panels and rainwater tanks have been implemented at some of the facilities with future plans to incorporate wind generation and other forms of renewable energy to move to 100 per cent green energy.

Otway Brewing’s Tastes of the Region cellar door

Prickly Moses is a well established brand for Otway Brewing Group

Through its development plans, Otway Brewing Group anticipates solid growth expanding into new local and international markets – with the help of new investors.

“As a business, we’ve been operating for 25+ years. We actually own our Otway property. We own the implant and production equipment. We have all the knowledge we need, and the fundamentals in place. Crowdfunding will allow us to get up and running a lot quicker and bring greater volumes to the market.”

The Otway Brewing Group equity crowdfunding campaign opened for Expressions of Interest in midOctober and ran for three weeks. The 3 Ravens campaign ran for a month and with the help of 320 investors raised over $540,000 – almost ten per cent over its minimum goal of $500,000.

Venues are always looking for ways to fund growth and drive customer loyalty. 3 Ravens and Otway Brewing Group have found a way to achieve both aims – increasing customer buy-in to allow patrons to really feel they are a part of the business by funding its growth.

We like the idea of crowdfunding, and having our loyal customers involved. We want to give back to those who have supported us for the past 25 years. Andrew Noseda, Otway Brewing Group

Great Ocean Road Brewhouse

BEER

CELLAR

A safe space

Mental health issues in rural Australia don’t get the same sort of services that they do in major cities. Stuart O’Neill reckons he knows how to address the problem – through the pub.

STUART O’NEILL knows a thing or two about pubs, and about struggling with mental health issues. He grew up in pubs and worked behind the bar from age 10. He worked in pubs across the country as he travelled as a young man, and then became a consultant working with venues on their F&B offerings. After a while of helping other venues improve their offering, he and his partner Susie decided that they would open their own pub.

Meanwhile, O’Neill struggled with depression and suicidal ideation. To combat these mental health issues, he started writing out a toolkit of things that helped keep him alive. Two years ago, after having recovered from depression, he decided to turn that toolkit into a book in the hopes that it would help others. O’Neill self-published Just One Reason, and its success has blown him away.

“I decided to document that, thinking maybe it might benefit someone else, and it’s gone nuts. It’s on its fifth or sixth reprint in two years.”

The book has been lauded by Lifeline, NSW Health, Victoria’s Department of Health, several psychologists and is used as a tool by the Australian Army. As we

were chatting, O’Neill was looking at several cartons of book orders that he has been processing in between pouring beers.

In the introduction of the book, O’Neill decries the Federal Government’s effort to address mental health in rural and regional areas of Australia. He thought he could set an example of how the problem could be addressed by operating a ‘mental health pub’.

“I know what needs to happen in rural areas and it’s not happening unfortunately. So I thought then rather than whingeing and complaining, let’s go buy a pub and show the government what could be done by just two people, as a living example.”

Stuart and Suzie purchased the Deepwater Commercial Hotel – better known as The Top Pub – at the end of last year, and got to work on its renovation in June this year. Deepwater is a small village on the Northern Tablelands in New South Wales, located 40km west of Glen Innes. It has a population of 300.

They got to work on fulfilling their vision of creating a safe and welcoming space that looks more like someone’s living room than a modern public bar and bistro, filling

the room with eclectic antique furniture. They also got to work on letting the community – who were initially suspicious of the city-slickers who’d taken over the pub – know what they were all about.

The idea is to encourage open and honest conversation within the pub, and to provide anyone who needs it with someone to listen to them. As the sole proprietors, Stuart and Susie, will chat with anyone in the pub who needs to talk. They’ve also both taken the half-day SafeTALK workshop by Living Works, that allows you to pick up on keywords that can indicate if a person has suicidal ideation. Where identified, those people can be referred to medical professionals. O’Neill says that thankfully that hasn’t been necessary as yet.

“So far, the customers have been approaching us on their own. They’re already finding that we’re a good set of ears. And ultimately we’re not counsellors, we just don’t judge, we just sit and listen. And sometimes for the person just getting the shit off their system is enough and they feel so much better. And we haven’t said anything, we just listened.”

Visitors to the pub have been talking to

the couple about everything from deaths in the family to illness to feeling isolated and alone. While rewarding to see these people leave lighter when they visited, O’Neill admits that some boundaries do have to be set so as not to overwhelm them.

There are other ways the couple are showing that they mean business as a mental health pub. They’ve set up a pay-it-forward system with their coffee offerings, so that people can choose to pay for another coffee when getting their own that gets ‘banked’, and then Stuart and Susie can offer up a free coffee to anyone they think needs it. They’ve also got a yellow ribbon on the sign out the front of the pub, in support of Australia’s defense forces. Located on the New England Highway, convoys of military trucks go past the pub on a regular basis, and O’Neill wants the military community -which has a high suicide rate – to know that they can use the pub as a refuge whenever they like.

The Top Pub had only been reopened for a fortnight when Australian Hotelier spoke with O’Neill, but already the response to the idea of a mental health pub has been welcomed wholeheartedly by the Deepwater community.

“They love it. It’s happened faster than we thought with the locals here and its fantastic.”

O’Neill has big plans for the pub. Somewhere down the line, he’d like to repurpose one of the pub’s motel rooms into a consulting room for a medical professional, whether that be a psychologist, counsellor or GP, who would visit the town on a regular basis. It just comes down to finding medical professionals that will travel out to Deepwater.

“Apart from not being able to get mental health professionals to come to country towns, often there’s nowhere for them to set up their shop. Or there’s not enough business so they don’t have someone to come for half a day. We’ll evolve into that at some point in time for sure, but it’s a matter of us coming across those people.”

O’Neill’s ultimate goal is to discuss addressing mental health at the highest levels – and is pretty confident that soon he will be speaking to the Prime Minister himself.

“My topline goal is that I know at some point the Prime Minister is going to ring me. It’s getting closer by the day, because of the phone calls I already get and the contacts from different people. So I see that’s going to happen.”

What he’d like to see happen is a $10,000 grant offered by the Federal Government to any regional pub that wants to position themselves as a ‘mental health pub’. This would cover SafeTalk training for all staff, plus new branding/marketing for the venue to spread the word among its community.

“We’re trying to change pre-conceived ideas that mental health and alcohol don’t mix. You can’t blame someone’s poor mental health on alcohol. A pub is the town square. You can come here and have a sandwich and a bottle of coke, you don’t have to have alcohol or to just get drunk. So we want to try to challenge that perception of two blokes having a beer is no different than two ladies having a coffee and chatting through life problems,” states O’Neill.

The publican hopes more hotels in regional Australia take up the call to address mental health in their communities.

“Every pub in country Australia has the potential to be a mental health pub if you care enough and if you want to make a few subtle changes internally.”

I know at some point the Prime Minister is going to ring me. It’s getting closer by the day… Stuart O’Neill, The Top Pub

Stuart O’Neill is happy to chat to anyone who would like to at The Top Pub

The yellow symbol on the pub’s sign indicates its support of Australia’s defence forces

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HOSPITALITY

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BEER & BREWER

Back to the Jazz Age

LOCATED UPSTAIRS at the Edinburgh Castle Hotel, Dusk Club is a ‘sultry’ jazz bar with an emphasis on gin-soaked classic cocktails.

“Dusk Club was created because Sydney needs more great, late-night cocktail bar options and jazz suits that vibe well,” Elliot Solomon, CEO of the owning Solotel group says.

For Solomon, it is imperative that a city of Sydney’s stature has a strong late-night scene for revellers from both near and far.

“Late-night trading and music venues are a key part of the fabric of a global city, such as Sydney, for both locals and visitors,” Solomon says.

“Solotel has long been and continues to be enormous advocates for Sydney’s nightlife with a focus on late-night trading across many of our venues including

Kings Cross Hotel, the Golden Sheaf, and Albion Parramatta. Our venues have been a safe place for people to connect, see live entertainment, and enjoy amazing experiences for decades.”

Fortunately, the upstairs space at Edinburgh Castle, already leant itself to a moody jazz bar before Solotel even began working on Dusk Club.

“We’re lucky that the space already had this amazing art deco stainedglass windows, moody lighting, and hidden stairway access, which all lent itself well to a sultry jazz bar vibe. We complemented this with a few more art deco touches and floral installations.”

It’s a change of pace for Edinburgh Castle Hotel, which Solomon hopes will attract a new demographic to the venue.

“Dusk Club is completely different

to the traditional public bar offering downstairs, which means we’re seeing guests visit upstairs who would have never come to the Eddy before.”

The venue is overseen by the pub’s general manager, Luke Rule. As for the drinks offering, Solotel have partnered with Bombay Sapphire to produce a menu that “has a little fun with the classics” according to Solomon.

“We’re using milkshake makers to create classic Ramos Fizzes, and guests experience with garnishes and flavours using the Bombay playsets.”

“I’d say the highlights are a Sunset Negroni – a classic that’s enhanced with Bombay Sunset, orange oil and dark chocolate – and our take on a Sgroppino with blood orange sorbet, lime, gin and prosecco as a very sippable slushie.

Solotel has carved out a late-night spot in the Edinburgh Castle Hotel, returning jazz and gin to Sydney’s CBD. By Seamus May.

Images by Daniella Braude

“It’s very approachable, but it keeps things fun and interesting.”

The food offering takes the form of bar snacks such as artichoke, anchovy and guindilla peppers with crackers; an all-Aussie cheese plate; and a salumi plate.

Another cornerstone of the venue’s offering is live music and entertainment, with Solomon saying the venue has sought the very best that Australia’s jazz scene has to offer.

“We’ve enlisted a roster of amazing local jazz and soul artists ranging from solo to four-piece bands. One of Australia’s best jazz talents, Dan Barnett, played recently alongside the likes of Emily Hanks and ORLY.”

Live entertainment is a big focus for Solotel currently, with the Dusk Club opening just before Rekōdo, a restaurant and ‘vinyl bar’ at Barangaroo House that was inspired by Japanese listening rooms.

The CEO says that at the venue “music is front and centre to create a new dining, drinking and listening experience. We have vinyl DJs playing until late from Thursday through to Sunday.”

It’s clear that the renaissance of music and live entertainment in Sydney is in full swing.

“We also have the Abercrombie reopening later this year, which will be a significant addition to Sydney’s late-night music scene. More details to come on that one,” Solomon concluded. This piece first appeared on our sister publication Bars and Clubs. Subscribe to its weekly newsletter at www.barsclubs.com.au/newsletter-subscription/ for small bar news from across the country.

Solotel has long been and continues to be enormous advocates for Sydney’s nightlife with a focus on late-night trading across many of our venues.

Elliot Solomon, CEO

The venue has partnered with Bombay Sapphire to create drink playsets

The central jungle is a big talking point of the venue28 | Australian Hotelier

DESIGN

With The Beaufort, Nokturnl have created a Perth mega-pub that is all about the journey, not the destination.

The art of getting lost

THE TEAM at Nokturnl love a big venue filled with lots of different spaces. They’ve had much success with The Old Synagogue in Fremantle, winning multiple awards for the venue that blends pub with small bar and also houses one of the city’s best restaurants for good measure as well.

Once Nokturnl co-owners Ross Drennan and Drew Flanagan had steered the mega-venue through the beginning of covid, they started thinking about embarking on another venue at the same scale. Once they started looking, they found the perfect site on Beaufort St in Highgate.

“Things fell into place when we saw this property. Both streets are in the strip in which we’ve all spent a bit of time on over the years. It used to be a very popular stirp which dropped off a bit in more recent times. And we thought it was a

good opportunity to come back at some point. So to be able to get that was too good an opportunity to give up,” explains Drennan.

The property they acquired was sizable – it housed three buildings on it. They decided to knock the majority of it down and start from scratch.

“Probably 90 per cent of the venue is rebuild.”

While the pre-existing building is largely gone, it did serve for some inspiration for The Beaufort’s concept. The building was split level, and Drennan and Flanagan could see how they could use a split-level concept in their mammoth venue to create a plethora of different spaces. It’s something they had always liked doing, as evidenced through The Old Synagogue.

“Our concept of hospitality, we like to do it over multiple levels and we like the idea of a series of smaller spaces that interact with each other.

The first floor is a versatile space thats usage changes often

It’s just about creating interest and trying to create experiences for people when they come in and they can walk around and find a space that best suits what they’re looking for.

“There’s louder spaces, quieter spaces, outdoor and indoor spaces. I think it’s about trying to create something for everyone and then being able to have a whole lot of different people in the same venue at the same time.”

WAYFINDING OUT THE WINDOW

Another inspiration for The Beaufort is the famed MC Escher staircase. A central tiered staircase runs through the venue, but it does not line up neatly on each level. It takes some finding, which appeals to the Nokturnl crew.

“We loosely based this one on the Escher staircase. So in hospitality we usually talk about wayfinding being so important, or people being able to know where they’re going. Whereas this flips it on the head, with the staircases not lining up,” explains Drennan.

“So you do kind of get lost and have to walk around the corner to find the next part of the staircase to continue up or continue down. It adds a degree of interest.”

The staircase leads you through from the bottom of the venue all the way to the top. As you walk onto the property, an al fresco area at the entrance interacts with Beaufort St. As you walk in, you’re greeted by the show-stopping central jungle, which is Drennan’s favourite part of the pub.

“It was fun picking all the large mature trees and seeing them get craned in with the big retractable roof over it, which makes it quite a versatile space.

I think that central jungle just sets it apart from any other venue in Perth.”

The tiered staircase starts in the jungle. On the first floor, you’ll find the highly rated Lotus restaurant on one side that is proving very popular. Lotus serves up southeast Asian cuisine from head chef Sundoo Kim, who used to work for the Lucas Group in Melbourne. On the other side of the staircase is the main dancefloor area. There’s also a hidden doorway that goes through to speakeasy Cypher. The cocktail bar has one of the largest spirit lists in Perth. Live music sets the tone each night with a range of different genres on offer.

As you continue up the stairs you get to the main public bar and dining area. This space has been designed to be changed up depending on the day and time, making it one of the most dynamic spaces in the venue.

“During the week it’s set up for dining mainly, and then turns into more of a party zone on the weekends where we get a DJ in. There’s also a big TV there that gives it a bit of versatility to broadcast sport,” says Drennan.

Lastly, the staircase leads you up to the rooftop deck, replete with casual cocktail bar, and several different seating areas looking up and down Beaufort St. You can also catch glimpses of Perth Hills and the city depending on where you are.

The design was conceived with the help of Studio Roam directors Sally-Ann Weerts and Olivia Maxwell. The duo also helped design The Old Synagogue.

“They’re two young up-and-coming architect friends of ours. It was nice working with people of a similar age. Together we have a vision that’s not too dissimilar, which worked well.”

In hospitality we usually talk about wayfinding being so important… this flips it on its head.

Ross Drennan, Nokturnal co-founder

The Beaufort’s design was inspired by the MC Escher staircase

Next venue on the horizon

Nokturnl will now begin planning for their next big venue. The Western Australian Government has just announced that the group has signed a long-term lease to reactivate Yagan Square in Perth’s CBD. Nokturnl will reconfigure Market Hall at Yagan Square with multiple offerings, in line with their concepts at The Old Synagogue and The Beaufort. The McGowan Government will contribute $5.4 million towards the upgrade.

“Nokturnal has runs on the board with successful business activations at the Old Synagogue in Fremantle and the Beaufort in Highgate,” stated Lands Minister John Carey.

“With the new concepts released today, the team behind the Beaufort and the Old Synagogue is set to develop another exciting hospitality destination set to appeal to all ages, including residents and tourists alike.

PATRONS AND STAFF

It was very important to Drennan and Flanagan to create a venue that would attract a multitude of demograhics. Creating all of these different spaces allowed that to happen and the pub’s clientele has proven it’s for everyone.

“Our restaurant portion is a significant part of the venue. Its extremely popular. We have people from 18 right through to 80 year-olds come in there. Then the hidden speakeasy is more premium beverages and cocktails, so it appeals to more 30-50 yearolds. And then certain parts of the roof deck [can be segmented]. Younger people usually congregate about the Candy Bar a bit more, where the other parts of the roof deck you get slightly older people again. The rest of the pub is quite broad.”

Having so many different spaces within one venue could call for a complicated service model that requires a lot of extra staff, but Drennan says with the right planning at the design stage, the entire operation runs efficiently without the need for extra staff.

“Operations is something is also something we spend a hell of a lot of time on during that planning phase. A lot of our key backof-house areas are quite centrally located on the middle level in the middle of the building, so the distance between those key back-ofhouse areas and the furthest points of the venue is always something we considered.”

Another major efficiency at The Beaufort is the use of one central kitchen that can produce multiple menus.

Having been open for six months now, The Beaufort is gearing up for its first summer. The response since opening in March has been far beyond what Drennan imagined.

“The response has been quite unbelievable. You know, you set out your worst case, expected and best case scenarios when you’re setting up a venue, and this one has exceeded anything we thought it could do.”

If that’s an indication of what’s to come, summer is going to be a massive one at The Beaufort.

Plenty of small spaces attract a wide variety of people to the pub

The traditional beer garden faces Beaufort St

What young people want

OFTEN PERCEIVED as elusive, hard to engage and apathetic, young people get a bad rap. It’s a reputation they don’t deserve, because if you’re wondering what young people want all you need to do is ask them and get ready to listen.

That’s what the Night Time Industries Association found when we formed our Youth Advisory Council of 18 to 30 year olds. This group of diverse and dedicated young people immediately put their hands up to get involved in shaping what the night time economy could look like. They’re the furthest thing from apathetic - they’re community minded and dedicated to making the night time economy as strong and resilient as possible.

As economists and the Treasury forecast tough times ahead, engaging with young people and understanding what will get them into a venue will be crucial.

If it’s not on Instagram or TikTok it didn’t happen

Social media has a dual role for young people at night. In one capacity it serves as an archive of what happened the night before - an invaluable resource at times. Posts on TikTok and Instagram let people know what they may have missed out on and help them plan their next night out.

Social media’s other role is to help young people make in-themoment decisions. Through live functionalities on Instagram, BeReal and TikTok, patrons can see in real-time what is going on at a venue and make a decision to head there or not.

Young people are following artists and performers but aren’t necessarily following the venues they’re performing at. Working closely with artists to promote an event before, during and after the fact can help build greater recognition and credibility among young people.

Performance is the priority

To get a younger audience out the door they need to know they’re going to be entertained. Tragically, a cover band doing a rousing rendition of ‘Working Class Man’ won’t be the same draw card as it once was. The next generation want experiences that are unique, original and curated to showcase local talent and reflect the local community.

Events that support social, cultural or environmental outcomes or that celebrate and support local talent are cited as the type of activities to get them out at night. This could be a band, a comedy set, theatrical performance or even an art show. So long as it’s local and unique their interest will be piqued.

Diversity and authenticity

Our Youth Advisory Council made it crystal clear that regardless of where nightlife is located, young people want to see their own culture reflected back to them. If young people can’t see their culture reflected in a venue or among its patronage they’ll believe it isn’t for them.

While hosting more diverse and culturally curated night time events would be welcomed by young people, it was important the events were authentic. Having members of those communities involved in the planning and running of events boosts that authenticity. It’s a potential win-win for venues to interact with a new section of the community and open themselves up to more young people.

Young people aren’t afraid to be engaged, in fact if you asked the Youth Advisory Council what the night needs they’d be more than willing to tell you. But if you’re going to ask, be prepared to listen.

The NTIA has formed a Youth Advisory Council to help shape the night time economy. Their insights should be heeded by venue operators. By Mick Gibb, CEO Night Time Industries Association