Vol. 40 No. 10 - November 2023
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CONTENTS & ED’S NOTE
WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au
Contents SPECIAL FEATURES
P34 28 Venue Profile: Solotel looks to elevate The Erko from local pub to neighbourhood
14 Brand Talks: It’s been a year since the launch of Entain Venues, and the company is shaking up digital wagering on-premise.
eatery of choice. 32 Chef Profile: Alanna Sapwell-Stone swaps fine dining for a country pub at
16 Bar and Cellar: As it starts to get very
Eltham Hotel.
hot, keeping your drinks cool is more crucial, even amid rising energy costs. Ed’s 18 RTDs: The RTD category has a renewed Pick
REGULARS 6 News: What’s happening in pubs across
popularity in venues as it brings convenience and taste together.
Australia. 34 Design & Build: Arkaba Hotel’s 1960s
24 Classic Pub Dishes: There are some
origins are being honoured in a major
meals that every hotel must have. But when do you keep them classic, and when
renovation by Hurley Hotel Group. 38 Tales from the Top: Theo Nguyen
is it time to spice them up?
is putting wine front and centre at Humphrey’s Hotel.
Editor’s Note events season. In the
it out from page 16. RTDs are back! After
past month I’ve been
falling out of favour in the on-premise for a
to as many openings,
few years, a whole heap of innovation and the
launches, awards and
convenience factor have led to RTDs having
other festivities than I
their place at the pub. You can read more on
have in the previous six
page 18. And in our Pub Dining section from
months combined. It’s a lot of fun and can
page 23, you can find a deeper look into the
be quite profitable for venues, but there’s a
classic pub dishes, how Solotel is elevating
lot of work that goes into pulling off events.
one particular local, and why a celebrated fine
And the venues that will capture more
dining chef tried out a country pub kitchen and
events business are those that can be agile
stayed there. They’re all great reads.
in their offering, customising the spaces and Cheers!
It definitely is more work, but it’s also the key to repeat business and new business
Vanessa Cavasinni, Editor
through word of mouth. To all the events
E: vcavasinni@intermedia.com.au
In this issue of the magazine, we have a whole range of F&B features for you, including how to keep your drinks cool as it starts to get
6 | Australian Hotelier
Next Month
EDITOR: Vanessa Cavasinni vcavasinni@intermedia.com.au NATIONAL SALES MANAGER: Jason Wild Tel: 02 8586 6213 jwild@intermedia.com.au GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP: Shane T. Williams GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY: Kea Thorburn kthorburn@intermedia.com.au
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Enjoy Responsibly.
In the
news
WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA
AHA SECURES CASUAL BREAKTHROUGH ON CLOSING THE LOOPHOLES BILL The Australian Hotels Association (AHA) has received a
someone should have been casual, or whether they should have
commitment from Minister for Employment and Workplace
been permanent.”
Relations Tony Burke to amend the Closing the Loopholes Bill,
Ferguson explained to Australian Hotelier how the Bill will now
which will enable casual workers to remain casual even if they are
be amended: “There were two parts of the bill section 15A and
working a regular pattern of hours.
359A, and the Government has agreed to completely withdraw
Speaking to Australian Hotelier about the commitment and the
359A, which is the civil penalty provision for mistakes. And then
Bill, AHA National CEO Stephen Ferguson said that every industry
they’re going to make it clear in the bill, that when a person wants
association he could think of has been complaining about the
to work a regular pattern of work, that the employer is not in
casuals part of the bill.
breach of any workplace laws if that’s the case.”
Ferguson said: “The way that we interpreted the draft of the
Ferguson also explained that as well as impacting casual
Bill was that anyone who had a regular pattern of work could not
workers, the Bill was causing concerns for operators and may
be a casual. The Department and the Minister said that was not
have even caused more strain on staffing levels.
their intent and that they didn’t think that was the way the bill was
“If a university student walked into a pub and said ‘I’d like to
drafted. But every other person, every other industry group had a
work but I can only work weekends’ the operator could have
very strong view that that was the effect.
said ‘I can offer you the work, but it would have to be fixed shifts
“A couple of examples of what that would mean include
and so you’ll be permanent and you won’t get holiday loading,
parents seeking to work on the weekend, while their partner
you won’t get the 25 per cent casual loading and you won’t be
works during the week, and then they could work every
able to reject shifts’ so that would have just driven workers away
Saturday, that type of employment would only be able to be
to somewhere else. So the changes retain the flexibility for the
offered if it was permanent.
worker and the employer,” he said.
“And the obvious example is a university student who wants
“The simple fact is many hospitality workers do actually prefer
to study five days a week and then just work weekends to
casual employment, given the 25 per cent wage loading and the
earn money and loadings and penalty rates, that would have
flexibility to refuse shifts,” Ferguson said.
established a regular pattern of work and the Government was
“Our concern with the original Bill was that employers would no
saying that person should have been employed as permanent.”
longer be able to provide systemic regular casual employment to
He added: “The difficulty there is that the person would not have been able to get penalty rates and would not he would not
those workers who were happy with it. “The amendments which have been committed to provide much
be able to reject shifts, so a parent couldn’t say no if it was school
more certainty and fairness for workers and employers and can
holidays, or university student couldn’t say no if they wanted to
be chalked up as a win for both.
go to a music festival. “But the big trouble was at the end of that process there were fines up to $93,000, if you made a mistake as to whether
8 | Australian Hotelier
“They strike the right balance – and we thank Minister Burke for taking the time to listen to our concerns and taking actions to address them.”
NEWS
Head of Endeavour Build Paul Burrows (left) and Greg Page with an AED installed at Crows Nest Hotel
ALH’s defibrillator partnership with Greg Page ALH AND former Yellow Wiggle Greg Page’s Heart of the
emergency, even before professional medical assistance arrives,”
Nation charity are joining forces to improve the visibility of
Page said.
Automated External Defibrillators (AEDs) and in turn, increase survival rates of cardiac arrest through training, education and rapid access to these life-saving devices. It comes as Endeavour Group continues rollout of AEDs across
“All you need to do is turn it on, and it will read the patient’s heart rhythm. It talks to you and tells you what to do. “The best thing is they do not cause any harm to the patient or the person using the device so you don’t need to be afraid to use one.”
its network, with more than 350 ALH hotels across the country to
Page added the ease of the devices allows untrained individuals
have the lifesaving equipment installed following the successful
to respond quickly and effectively to help a person in the event of
rollout across all Dan Murphy’s stores nationwide.
an emergency.
Head of Endeavour Build Paul Burrows said being prepared for
“It’s extremely important that we work together to increase the
emergencies is an important part of the group’s responsibility.
visibility of these devices and it’s great that ALH have stickered
“The deployment of AEDs through the ALH Hotels network
the entry to their venues to ensure passersby can see there is an
is a proactive step to ensure that we are prepared to respond effectively to people suffering a cardiac arrest,” Burrows said. “We believe that by having these devices readily available, we are better placed to respond in critical situations.” Greg Page said he is thrilled to be partnering with ALH Hotels for the initiative. “AEDs can be used by anyone in the event of a cardiac
AED onsite,” he said. As part of the rollout, a number of initiatives have been implemented to maximise the effectiveness of these devices including AED access and visibility as well as upskilling for staff to assist in the event of an emergency.
Keep up with the latest Subscribe now to our fortnightly newsletter: industry news! www.theshout.com.au/subscribe-australian-hotelier November 2023 | 9
NEWS
The National Hotel in Bendigo
Regional Victoria pub market buzzes with trio of sales THREE PUBS in regional Victoria have
venue is significantly underpinned by a
interstate, as well as new entrants to the
sold in separate deals worth $38 million
thriving accommodation offering, with 24
market, which in itself was pleasing.”
in total, showing a renewed interest in
motel units, outdoor swimming pool and
the state outside of the metropolitan
indoor spa facilities.
centre of Melbourne. Both the National
Whalers Hotel Earlier in the month, prolific Victorian
and Foundry Hotels in Bendigo have
Foundry Hotel
been sold, as well as the Whalers Hotel
In another sale by long-term owners,
Partners acquired the Whalers Hotel in
in Warrnambool.
the Kuchel family have sold the freehold
Warrnambool off long-term family owners,
going concern of the Foundry Hotel in
who were represented in the off-market
Bendigo after 33 years to The Mercury
sale by JLL’s Connolly and Persley.
National Hotel
pub syndicate Cook Beaumont &
In just five weeks, long-term owners
Group. The transaction was conducted
Positioned in Warrnambool’s city
Bruce Morcom, John Russell and ‘Budge’
exclusively via a targeted off-market
centre, the hotel features a broad range
Russell, sold ‘The Nash’ after 20 years of
process by JLL Hotels & Hospitality
of trading zones, all recently refurbished.
stewardship of the beloved venue. The
Group’s Will Connolly in conjunction with
The venue comprises a large family bistro,
sale campaign was handled by JLL Hotels
Rohan Pertzel of CRE Brokers.
public bar with TAB, gaming room housing
& Hospitality Group’s Will Connolly and Lachlan Persley off-market.
Benefitting from a recent renovation, key features of the Foundry Hotel, which
34 EGMs along with the popular first floor entertainment venue Highline.
“Having been meticulously maintained
is situated on 2,972sqm of land, include a
by the owners across their long tenure, it
200-seat bistro, popular sports bar Mister
challenges experienced over the course
came as no surprise to our team of both
Bobs, a large gaming lounge housing 25
of 2023, we are pleased to report that
the volume and calibre of enquiry we
EGMs, along with the recent addition
Victorian pub assets with a balanced
received throughout the sale process for
of cocktail bar Miss Molly’s, which has
mix of revenue located in strong regional
‘The Nash,’” stated Connolly.
proven hugely popular since its opening in
towns continue to be sought-after,”
late 2021.
stated Connolly.
“The business has such an incredibly well-rounded mix of revenue derived
“Much like NSW and QLD, the Victorian
“Notwithstanding the economic
The Whalers acquisition was a strategic
from F&B trade and accommodation,
gaming hotel market is a ferociously
move by Cook Beaumont & Partners,
whilst being underpinned by the venue’s
competitive one, with opportunities
who already hold a significant presence
incredible condition.”
quickly secured when offered, especially
in the area operating local venues
those of such a high calibre like The
such as Rafferty’s Tavern and the Flying
Foundry,” stated Connolly.
Horse Hotel.
The National Hotel offered the market a true ‘turn-key’ business, with thoughtfully refurbished trading zones via a large
“Given there was little to no capex
The Whalers Hotel sale continues a
public bar and adjoining alfresco area,
required and the venue provided such a
two-year run of pub sales along Victoria’s
family bistro with 100-person seating
well-established sense of good will, The
south-west coast totalling $80m, following
capacity, along with four function spaces.
Foundry received interest from a broad
notable transactions such as the Lorne
As an additional revenue stream, the
range of operators from both Victoria and
Hotel and Apollo Bay Hotel.
10 | Australian Hotelier
BOOK YOUR 2024 CAMPAIGN
NOW
Create brand awareness, educate trade, and generate a call-to-action (leads) for 2024, at 2023 rates.
Book now* and avoid any rates increase!
2024 Australian Hotelier — Features List 2024
Feature 1
Feature 2
Food & Beverage
Special Report
January/ February
Annual Industry Leaders Forum 2024
March
Accommodation Design, Amenities and Hygiene
April May
Event focus
Gaming AHGE Preview
Draught Products Beer, Wine and Cocktails
Selling Sport AV, F&B and more
Preparing for Winter Heating, Power Management
Family Friendly Kids Products and Play Areas
Pub Dining Foodservice
On-Premise Wholesalers
Buyers Guide
Beer and Cellar Equipment
NOLO and Better-For-You Beverages
Beers for Winter
Construction and Renovation
State of Origin PUB LEADERS SUMMIT PREVIEW
June
POS & Operational Technology
Live Music
Pub Dining Foodservice
Property and Investment Acquisitions, Finance and Insurance
July
AGE Preview Gaming and Technology
Marketing
Mixed Drinks Category Ginger Beer, RTDs and more
Signature Serve (Winter) Dark Spirits
PUB LEADERS SUMMIT REVIEW
August
Screens, Sounds and Entertainment
Data and Loyalty Management Enhancing CX and Visitation
Pub Dining Foodservice
Cocktails
Spring Carnival - Racing Fathers Day
September
Staff Development Recruitment and Retention
Functions Marketing, F&B, Facilities and Services
Wine On-Premise
AGE Review Selling Sport
Halloween
October
Preparing for Summer Keeping Cool: Refrigeration, A/C and Fans
The Outdoor Opportunity Equipment: BBQs, Lighting and Décor
Pub Dining Foodservice
Weather/Future Proofing Your Business Insurance, Safety
Melbourne Cup On-Premise Betting
November
Bar, Beer and Cellar Equipment
Venue Security Surveillance & Personnel
Summer Cocktail Essentials On-Premise Product Shoot
Signature Serve (Summer) White Spirits
Christmas Feature Cricket Season
December
Screens, Sounds and Entertainment
Hot to Stock for 2024
Craft & International Beer On-Premise Product Shoot
POS & Operational Technology
Yearly Planning
*Bookings locked in before Friday 15 December will receive current 2023 rates.
CONTACT: Jason Wild at jwild@intermedia.com.au or on 0416 576 256
NEWS
CHANGES MADE TO SA’S LATE NIGHT CODE Following an August review of South Australia’s Late Night Code by Liquor and Gambling Commissioner Dini Soulio, a number of changes came into effect on 1 November. Soulio stated that the changes are primarily clarifying existing provisions. “The measures I proposed were primarily aimed at clarifying existing provisions, rather than imposing new or cumbersome measures on licensed venues,” Soulio explained. These changes include clarifying that shots are included in
committed between midnight and 7am,” Soulio said. “This strikes a balance to allow extended trading by licensees without requiring last drinks earlier in the night, as occurs in Australia’s eastern states,” he added. The changes came into effect after further consultation with the industry. “I have since received advice that the Australian Hotels Association support the clarification around restrictions on alcoholic beverages after 2am, as well as the CCTV
the prohibition of the sale of beverages promoting rapid or
requirements. In response to their concerns, I have modified
excessive consumption of liquor after 2am; clarifying that drinks
the proposal around the requirements for drinks marshals – to
marshals can actively intervene as appropriate; and requiring that
require the use of a drinks marshal solely between 2.01am and
metal detectors are only operated by licensed security agents.
7am every Saturday, Sunday and public holiday,” Soulio said.
Additionally, requirements of Closed Circuit TV have increased,
While the changes to the Late Night Code came into effect on 1
with updated technical specifications to ensure cameras are
November, there will be a one-month transition period to assist
able to identify people with certainty, as well as providing more
venues with any changes they will need to make to in order to
specific venue coverage.
comply with the Code.
“The lockout and the broader Code of Practice play a role in
“Staff from CBS and SAPOL’s Licensing Enforcement
protecting public safety, as evidenced by the data – which shows
Branch will be monitoring these changes closely, and the
a marked reduction in both alcohol-related presentations to the
Code will be reviewed again in another three years,”
Royal Adelaide Hospital and a reduction in offences in the CBD
Soulio concluded.
Coogee Bay Hotel raises $267,000 for children’s charity Sydney pub Coogee Bay Hotel has celebrated another fundraising triumph, raising $267,000 for the Sydney Children’s Hospital Foundation at its most recent charity golf day, which marks the highest amount raised since the inception of the initiative. Donations raised at the Bonnie Doon Golf Club on Thursday 19 October will provide essential support to the foundation, enhancing its mission to offer world class care to young patients and their families. With this year’s contribution, the total funds raised for the foundation by Coogee Bay Hotel now exceed $3.86 million. General manager David Gregory, who was named Publican of the Year at the Australian Liquor Industry Awards, spoke about the initiative. “Being the heart and hub of Coogee, we’ve always taken immense pride in nurturing and uplifting our community. We’re pleased we could raise so much money for our neighbours at Sydney Children’s Hospital and it’s gratifying to witness the generosity of our community to go toward tangible support for such a worthy cause.”
12 | Australian Hotelier
BRAND TALKS
Betting on
a winner
Ladbrokes Lounge at Hudson Hotel
One year since the launch of Entain Venues, general manager Mark Sturdy sat down with Australian Hotelier to discuss its disruption of the wagering market, and how the business is benefitting on-premise venues.
Mark Sturdy General Manager, Entain Venues
Entain Venues launched into the market a year ago. What drove that decision?
relentless focus on sponsorships that are
wagering partnerships and has
centred on experience, while ensuring there
prompted an elevation of the baseline
isn’t a heavy operational burden on venues
for venue wagering partnerships with
The Australian wagering landscape has
with our product suite. We have thoughtfully
a renewed emphasis on venues from
undergone significant change in recent
designed our product suite to maximise foot
years. We estimate cash transactions
traffic throughout the entire week via our
Our entertainment business has also
contributed over 50 per cent of the
digital wagering and entertainment brands.
flourished within Entain Venues, with a
the incumbent.
Australian wagering market in 2015, which
The enthusiastic response that we’ve
strong year-on-year growth of over 40 per
have now declined to less than 15 per cent.
seen in just over a year has justified our
cent. This growth signals the strength in
In this evolving landscape, venues have
growth-led entry into the marketplace.
the venue market with customers wanting
been anchored to the decline in the market,
to go to their local for entertainment and
by a combination of factors. Firstly, venue
Since launching 12 months ago, how has the first year met your expectations? What does that tell you about the on-premise market?
operators recognised the need for change
We are excited to play a part in driving
partnership with venues has been the
and a desire for flexibility in how they
significant changes in the market that
cornerstone of our success. All you need
could monetise their investments in racing
included:
to do is step foot into one of our Ladbrokes
and sports.
1.
The launch of our Ladbrokes
Lounges or Neds Clubhouses to clearly see
Lounge and Neds Clubhouses,
the difference an Entain sponsorship offers
shifting away from a heavy reliance on
which exemplifies our leadership in
both venues and customers.
physical infrastructure for betting and
delivering best-in-class venue digital
while the value to access patrons that come into venues has grown significantly. Our entry into the market was motivated
Secondly, customer behaviour is largely
underscores the positive reception for our investments in innovation, customer engagement, and increasing foot traffic. Prioritising the overall experience and
Our decision was also the result of
industry partnerships, which has
thorough due diligence to confidently
started to generate groundswell for
ensure we could be an enduring presence
push for change and the introduction
in the industry, with a primary focus on
of more choice in the market.
The year has not been without controversy, with there being opposition to the Ladbrokes Lounges concept from Tabcorp. How have you navigated that with your venue partners?
instead focusing on the experience of their local pub/club.
industry benefit.
wagering sponsorships. 2.
The infusion of competitive tension
We have been overwhelmed by the
Entain is a growth business, and our
has put venues in a much stronger
positive sentiment from venues about our
approach with venues has always been a
position to get more out of their
entry in the market.
14 | Australian Hotelier
3.
The demand for Entain to establish
BRAND TALKS
While we continue to be customer and product led, we have faced obstacles from Tabcorp which appears to be focused on withholding choice for venues via the refusal to supply Sky Channel to venues who enter into a Venue Sponsorship Agreement with Entain. This unfortunately is at the detriment
Wagering Sponsorships contravene NSW wagering legislation.
The response from venue partners has been hugely positive, and being able to
Are there still challenges to overcome within these offers? Ways the Entain offers could yet evolve?
offer a non-wagering, tipping product provides venues the choice to cater and appeal to a wide range of customers. We have over 800 venues participating in the inaugural $2.5 Million Pick campaign
We know through our presence in
which is a true sign of the demand that’s
of the racing industry’s distribution of
the market, the baseline for venue
been generated in a short period of time.
product, a venue’s access to choice and
wagering partnerships will elevate and
competition and the overall customer
the experiences for customers will grow
experience. We are hopeful that in the
rapidly. As a business that has a DNA
short term, these obstacles will be cleared
of continuous evolution, we know it’s
What’s the current growth strategy in terms of partnering with other hotels across the country?
for the benefit of all stakeholders.
important that we are always leading
Entain Venues has only been in the venue
and never following. We take this
market for 12 months, so we are just
position across all of our portfolio of
getting started. We have moved from
products including our entertainment
having no presence in venues, to servicing
products, wagering sponsorships and new
over 1100 venues today. We plan to grow
opportunities to bring to market.
substantially over the next 12 months as
Can you provide clarity as to the current status of the legal proceedings of the Ladbrokes Lounge proposition in pubs? We entered the market with a strong
we continue to focus on adding value to
Venue Sponsorship Agreements in NSW.
You recently launched the $2.5m Sportspick promotion around Melbourne Cup, that will drive more punters into participating venues. What has been the response from your venue partners?
As of today, there have been no further
The $2.5 Million Pick exemplifies the
a Wagering Sponsorship with a distribution
legal proceedings initiated by Tabcorp
core principles of Entain Venues, where
of Ladbrokes and Neds venues across New
regarding the Sponsorship Agreements.
we approach opportunities with a fresh
South Wales, Queensland and Victoria.
commitment to longevity and have complete confidence in the proposition we offer to venues. Tabcorp commenced preliminary discovery proceedings back in November 2022 to look into the legality of Entain’s
Entain was pleased to receive
perspective, constantly seeking innovative
our venue partnerships. From a wagering sponsorship perspective, we have a substantial pipeline of venues eager to partner with us, ensuring our customer-centric approach is at the core of our growth strategy. At the time of this interview, we have over 40 venues signed to
Ultimately, the biggest improvements in
confirmation from L&G NSW in August
ways to attract customers into venues.
industry change and growth have come from
2023 that following an investigation of
To put it into context, this product went
our collaboration with supportive industry
participating venues across NSW, and
from concept to delivery in just a matter
bodies and their members, and we’ll
based on observations to date, they do
of weeks, showcasing our agility and
continue to dedicate Entain Venues towards
not consider that the existing Entain
commitment to fast-paced development.
driving meaningful outcomes for venues.
Ladbrokes Lounge at Lord Alfred Hotel
Over 40 venues have signed on to a Digital Wagering Sponsorship to either Ladbrokes or Neds
November 2023 | 15
BAR AND CELLAR
ALH Hotels managing director Paul Walton at Brook Hotel
Keeping it cool Publicans share how they keep drinks cool as the temperatures climb. By Caoimhe Hanrahan-Lawrence.
WITH A hot and dry El Niño summer on the
with Australian summer, requests for
is going to be even more important for
chilled drinks are coming from unexpected
Australian operators. Serving appropriately
categories. Chilled red wines are on the
chilled beverages is a key part of providing
radar for Rowena Pulido, licensee of the Red
a positive customer experience, and
Cow Hotel, located in western Sydney.
managing energy costs and maintaining
“The Red Cow has not gained any request
cooling systems are important
for chilled red wine yet, although it is
considerations for operators.
becoming more popular in our city venues,
Frosty serves
The Office Hotel and Haymarket Hotel. I know this category is growing in the industry
Sales of beer, soft drinks, and white wine
every year and may soon reach the Nepean
reliably increase over the summer trading
district,” Pulido commented.
period. The February 2023 Consumer Pulse
In addition, Pulido and her team rotate
Report from CGA by NIQ indicated that
stock in the fridges to ensure that the coldest
last summer, customers identified the most
drinks are always the first served.
important attributes of a drink as “ice cold” and “refreshing.” Beer is an important part
Reliable refrigeration
of the offering at newly opened Brisbane
Power utilises a wide range of cooling
venue, the Brook Hotel, as operations
systems across his venues. The combined
manager Lance Burrows explained.
use of refrigerated cool rooms, glycol
“We have an open-format venue that is
systems at the bar, ice chests, and fridges
relatively consistent with its offerings between
gives the venues flexibility and ensures that
the new public bar, sports bar and beer
a large number of drinks can be kept at the
garden. The beer system is run on standard
optimum temperature.
CO2, in line with best practice. We feel keeping
Regular cooling system maintenance
things simple is best, right down to serving beer
ensures that systems are working to optimum
out of a chilled glass,” said Burrows.
efficiency and lowers the likelihood of any
According to The Pub Group owner Craig Power, chilled glassware is an important step in the serving process at his venues. “We have always had chilled glassware
inopportune mechanical failures. “Consistent maintenance with service agreements in place allow our appliances to be in best condition to handle the
for our beers. This assists greatly in
increased temperature and trade for
creating a better customer experience,”
summer,” Power advised.
Power commented.
16 | Australian Hotelier
While ice cold beer is almost synonymous
way, keeping drinks cold and refreshing
The Brook Hotel uses glycol beer
BAR AND CELLAR
reticulation in its cool room, which houses all the venue’s beer pumps. Burrows explained that the cool room is equipped to send comprehensive temperature reports, allowing staff to monitor the cool room efficiency regardless of where they are in the venue. “Being a new venue, we had the opportunity to put a lot of thought into the layout to keep the flow seamless and efficient during service, as well as plan for a large room to keep all the beer under temperature to ensure it’s of the highest quality when served to patrons,” said Burrows. Without an automatic monitoring system, Pulido ensures that regular manual checks are performed to ensure the cool rooms are functioning at the correct temperature and the glycol levels are correct. Too much glycol can reduce the system’s efficiency, and too little glycol can cause expensive freeze-ups or result in an accumulation of microorganisms. While glycol chilling systems are a common method of keeping beer lines cool, smaller venues with less than six taps may benefit from an ice bank chiller. These fixtures have the benefit of versatility, as they can also be used to cool wine and other drinks. One concern that operators have during the hotter months is the increased cost of refrigeration. Power has also seen the impact of alternate energy sources and energy-efficient appliances. “The addition of solar panels and smart energy efficient appliances have been a handy addition to our businesses,” he said.
Cooling down in extreme heat In the Western Australian town of Marble Bar, 45-degree days are the norm in summer. Of course, ice cold beer is a necessity at the local Iron Clad Hotel, but unlike other venues, summer is the pub’s quiet period, owner Thomas Fox explained. “Over summer, it gets very quiet and very hot!” Fox said. While the majority of beers are stocked in the cool room, the Iron Clad Hotel no longer has beers on tap. Instead, the most popular beers are kept in two 150 litre ice coolers, which are regularly replenished with ice to keep the beers cool. “A lot of our beer is sold take away, which comes from the cool room, but nothing beats an ice cold beer when having one over the bar,” Fox said.
Even small actions are important in reducing costs during the hotter months. “Simple practices like keeping cool room doors closed and fridge seals replaced help control cost,” Power added. Of course, as the oldest method of cooling, ice still plays an important role in the operation of many venues. “Ice is a major factor for all drinks other than beer. We increase our ice machines capacity during the hot summer months and order extra storage to hold bagged ice for when our machines can’t meet the demand,” Power said. At the Red Cow, Pulido uses ice to mitigate how often the fridges need to be opened. “We ice up popular drinks to save the fridges opening all the time. Promotional RTD cans or stubbies are served in promotional ice buckets, so they stay nice, cold, and crisp,” she explained. There is a wide range of cooling and refrigeration options available to operators, and many venues using different combination of systems. Each venue’s needs are unique when it comes to keeping drinks cools, but luckily there is flexibility and diversity in the options available.
November 2023 | 17
RTDs
Cheers to convenience As operators benefit from the rising popularity of the RTD, Molly Nicholas explores the different formats and marketing tactics proving popular in the pub scene. OVER RECENT years, RTDs have become an integral part of the pub experience, offering consistency and convenience that caters to the changing demands of patrons. Introducing a new level of versatility, the category gives pub operators the opportunity to stay on top of the latest trends and innovations. While many people might expect drinks to be made fresh in the on-premise, the convenience of the category has earned it a welldeserved place in a late-night environment. Speaking about the benefits of stocking RTDs on-premise, Jimmy Curran, customer experience manager at Kickon Group, explained that quick-serve
from RTD brands to drive volume through their venues. This
drinks help to ease pressure in busy periods.
can be anything from tap support kits, additional mobile service
“[Serving RTDs allows for] fast, efficient and consistent beverage service, as well as flexibility in our offers, opportunities to explore new suppliers and waste reduction. While the
points with draught capability, to bespoke venue fit outs and styling for events.”
hospitality industry is going through a skills shortage, RTDs are a
Shaking up the pub scene
great option.
As consumer preferences continually evolve, RTDs allow pubs
“Seltzers have been on the rise for some time, but we are also
to readily incorporate new innovations and stay in tune with new
seeing RTD cocktails asked for more frequently. The demand for
trends. By embracing RTDs, pubs can appeal to a wide customer
house-made cocktails still very much outweighs RTDs, but lunch
base and stay relevant, but the secret to success relies on an
time meetings and brunches are where these types of drinks play
understanding of which formats are proving popular.
a part,” explained Curran. “We have cocktails on tap and RTS cocktails; the benefit of this is most definitely speed and consistency. It also has a positive effect on spend per head.” With speed of service proving a strong selling point for RTDs in
Spirit-based RTDs are especially prominent in the pub scene, and allow customers to experiment with premium spirits in a convenient and affordable way. “The growth of RTDS, light RTDs in particular, over the years has seen an increased demand for variety of flavour, ABV and
a pub environment, these drinks also require less staff expertise
spirit base,” said Farrow. “Pubs can leverage this by putting RTDs
compared with the creation of fresh cocktails, at a time when
at the forefront, in line of sight for consumers, ultimately making
skilled staff shortages are prominent throughout the industry.
their decision easier.”
Consumers also benefit from the instant gratification of enjoying consistent and high-quality cocktails without the wait. Maxwell Farrow, brand manager at Brookvale Union, says that RTDs give pubs the chance to collaborate with suppliers and producers on enhanced marketing opportunities. “Along with providing variety and increased speed and efficiency, pubs can benefit from an increased level of support
18 | Australian Hotelier
With Beer DeLuxe Albury stocking a wide range of RTDs, senior operations manager Mitch Harris explained which varieties have kept customers coming back for more. “Lower ABV RTDs are the most popular, at around 4.0-4.5 per cent. Brands like White Claw and Billson’s are popular for the range of flavours, and Billson’s for being one standard drink per can. The younger generation are much more open to lower ABV products.
RTDs
“There are unique flavours in RTDs that can’t be replicated by a bartender, that customers are specifically asking for. For example, Billson’s has a wide range of unique and trending flavours, like the new Twister which is based on the flavours of a popular icy pole.” Canned and bottled drinks are perhaps the most prevalent form of RTDs today, but draught RTDs are not to be forgotten. Providing an alternative to traditional offerings found on the tap bank, Farrow explains why draught RTDs have gained popularity in pubs over recent years. “For consumers, it delivers a consistent, quality product that they would otherwise enjoy at home or at a party with mates. For brands, it’s an opportunity to land personality and visual identity at the tap bank. This is where Brookvale Union has a lot of fun, providing an extra level of theatre and premiumisation through
GENERATIONAL SHIFTS
glassware, tap handles and fonts, decals and bar runners.
With each patron comes a diverse range of preferences and tastes,
“Products such as alcoholic ginger beer or vodka lemon lime
and the evolving trend of RTDs adds a new layer of diversity. Within
and bitters from the tap served with ice and a wedge of lime lives
this category, age plays a significant role. Thanks to social appeal and
up to punters expectations of a freshly made drink.”
Mix up your marketing Integrating RTDs into pubs and allowing them to compete with more traditional drinks relies on effective marketing, which often starts on-premise. While you might think that draught RTDs speak for themselves, Farrow explains what tactics can be employed to upsell these products, as well as less visible products which are stored in fridges.
contemporary trends, young adults are dominating the demographic of RTD enthusiasts. While Harris says that dark spirits RTDs are popular among customers aged 25-39, it is the younger demographic of drinkers driving category sales. “RTDs are popular with our late-night trade, which tends to be 1825s who are demanding the variety and convenience. Whenever there are new flavours released, we like to be the first to market with these for our customers.” As the variety of the RTD category appeals to the younger consumer, Farrow explains that the desire for Instagram-worthy drinks also plays a big part. “Younger consumers aren’t afraid to have a bit of colour in their drink to match the mood or reflect their personality, so utilising suitable glassware and providing the perfect serve is essential to letting this shine through.” “Social media marketing and brand placement [for RTDs] is geared to a younger or Gen Z demographic, in my opinion,” added Curran. “Younger customers have seen these products available since they were able to consume them, so rather than the traditional or classic options, we see that these options are often their first choice. “[Being] a healthier option is often the reason for purchase through a younger customer base, especially when it comes to seltzers.” Though Gen Z and Milennial drinkers might be the categories’ biggest buyers, Farrow explains that the light and refreshing nature of the category appeals widely to session drinkers of all demographics who are looking for a break from their usual beverage. “While we see RTDs vastly consumed by 18-30 year olds, it’s important to recognise that everyone occasionally wants to take a break from the traditional beer, wine and cider. We see this particularly with Brookvale Union alcoholic ginger beer as consumers either seek something more refreshing on balmy summer days, or that lighter wedge between beers to break things up and keep it interesting.”
November 2023 | 19
RTDs
EXPERIENTIAL CONSUMPTION As we approach the holiday season, CGA by NIQ’s 2023 Channel Strategy Study for the US on-premise revealed that experience-led visits present a window
“In instances where ginger beer appears on the tap bank, utilising tap talkers and point of sale in the venue
of opportunity for venues, with 20 per cent of on-premise customers visiting
to inform consumers of other offerings in the fridge is
experiential bars.
one strategy we employ at Brookvale Union.
Within experiential bars, it was found that RTDs and hard seltzers experienced
“Ensuring that products appear on drinks menus
the highest levels of consumption, at 24 per cent and 23 per cent respectively,
throughout the venue is key and can be improved
making venues with an experiential offering well positioned to capitalise in the
through imagery so that consumers can join the dots
RTD category.
with the product they find in the bottle shop fridge. “Impulse purchases play a role and are supported by bucket promos or ‘fish tanks’, which work a treat on the bar top and often adds to the atmosphere without looking tacky.” Showcasing refrigerated RTD stock is crucial in driving sales. Ensuring that chilled stock is prominently placed and correctly categorised can stimulate customer interest, as Harris explains. “Fridge location and visibility is very important, and making sure stock is well organised and that the right lines are in the right locations. For example, not mixing up vodka products with dark spirits. “While a colourful display really helps, RTDs also market themselves. Customers will recognise products when they see other people drinking them. “Ask your customers what they want, and give them that. It helps to work with suppliers that have large national marketing campaigns and strong brand recognition, upselling verbally can also work well too.” While prominent displays and effective presentation can help to promote RTD stock, a crucial step in marketing your offering is getting your price point right and ensuring you have a variety of stock that caters to all budgets. “RTD price point is crucial,” says Curran. “Now more than ever, from what we are seeing, customers expect RTD prices to be lower than beer or wine by the glass.”
20 | Australian Hotelier
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22 | Australian Hotelier
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Shot at: The Sporting Globe x 4 Pines King St Wharf. By O’Neill Photographics.
NO VE MB ER
202 3
Foodservice Inspiration For Your Pub
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A selection of dishes from Healesville Hotel
PUB CLASSICS
The classic hits Deb Jackson speaks to publicans about pub classic meals and how they can put their own unique twist on these meals to keep their patrons coming back for more.
HORECA
CLASSIC MEALS like chicken parmigiana, fish and
Being situated in the heart of cattle country in rural
chips, burgers, and steaks are essential for any pub
Queensland, Jesberg says that they would have been
menu, but with peoples’ palates evolving towards a
“laughed out of town” if they’d left these traditional
cleaner style, how can publicans ensure that their
meal options off the menu. But what they’ve done is
menus are hitting the spot for their patrons?
gone the extra mile with their execution and put their
Australian Hotelier spoke to publicans from
own unique spin on the recipes.
around the country to find out how traditional pub
“From the get-go we wanted to offer an
classics fare on their menus and asked whether
unforgettable experience; a level of sophistication
they had evolved these traditional pub dishes to
not seen in the bush, but we knew we had to remain
give their venues a unique offering.
true to our hotel heritage and offer the very best of
Jane Jesberg, director/owner of Rix Hotel, whose
pub grub and the best food for booze. For us it was
award-winning restaurant Beast and Barrel offers a
never an option [to leave the classics off the menu].
broad assortment of meals including pub classics
The balance however was to put our twist on each,
alongside higher end dishes and dry aged meats,
that was in keeping with the style of food and the
says the classics are a clear favourite with patrons.
experience we were offering,” she says.
Beast and Barrel was the winner of the
“We made a conscious decision to not comprise
Queensland Hotels Association’s Best Restaurant
on quality; for our Crumbed Steak, we chose a
– Regional this year. And according to Jesberg,
higher-grade piece of beef, and we crumb it in-
its traditional dishes such as the Panko Crumbed
house and serve it with salt dusted chips and a
Chicken Parmy and the Ale Battered Barramundi,
lashing of tangy slaw. Our Parmy is fresh chicken
not only own their place on the menu, but are
breast and panko crumbed, and is also made
among the highest sellers at the restaurant.
completely in-house right down to its traditional
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Christmas '23
PUB CLASSICS Duo of scallops at the Plough Inn
Neapolitan sauce topping. We also
become one of the most popular dishes
have our spin on fish and chips with the
on the menu.
barramundi and pale ale.
So, when asked if he could offer one
“Not compromising means we take a
piece of advice to a publican when it
slight loss on those dishes, but we make
comes to putting together a pub menu
it up elsewhere. We do what we do, and
that includes the classics, Connolly said,
we do it well.”
“Don’t overdo it, just do the simple stuff
Over in regional Victoria at the Healesville Hotel, which was taken over by Matt Vero and Scott Connolly in
really well. And always back your chef and what they’re passionate about”. With things like burgers, pizzas, and
June, the food menu has had a complete
schnitzels, there is always a question mark
refresh with a public bar menu focusing
around what the right number of variations
on the classics and a bistro menu based
is to offer, both to give to customers
more around seasonal food with fresh
choice, while also ensuring that kitchen
local produce.
staff doesn’t become overwhelmed.
Healesville Hotel is situated in the
For Connolly, the answer is the keep
Don’t overdo it, just do the
Yarra Valley wine region, so is a big
the menu reasonably tight but to ensure
simple stuff really well. And
tourist destination attracting many
that the dishes are being created to a
weekenders, families, and weddings.
high standard.
always back your chef and what
It’s also ideally placed just over an hour
“We like to focus on what we are
outside of Melbourne, making it the
doing, and that we are doing it really well,
perfect destination for day trips.
rather than having 25 different options of
Speaking to Australian Hotelier,
something on the menu,” he said.
Connolly said that Healesville Hotel has
Likewise, over in Tasmania, Di Warren
always been a foodie’s destination, so in
from the Plough Inn in Launceston, says
reinvigorating the menu, they wanted to
that they run with the motto of “keep it
remain true to the hotel’s history, while
simple” on their menu.
also being true to themselves.
“Our customers come to The Plough
“We are pub-goers, so for us, it was
for the experience, to have a drink and
inconceivable to not have a parmigiana
catch up with friends. No one wants to be
on the menu,” he said.
confused about their meal choice or not
Keeping this in mind, the menu includes
have anything that suits their taste. Our
a classic Chicken Parma with smoked
menu is extensive as we wanted to cater
ham, napolitana sauce, mozzarella,
to everyone. Our kitchen team is strong,
dressed leaves and chips, alongside a
reliable, calm and works very well under
slightly elevated version of the classic
pressure. That is a huge key to creating
schnitzel in the Pork Schnitzel with caper
an experience and meal that people come
and parsley slaw and garlic butter.
back for week in and week out,” she says.
When establishing the menu, Connolly
The standout item on The Plough Inn’s
and Vero asked their chef if there was
menu is the chicken parmigiana, and the
one go-to dish that they love to cook
team has capitalised on this by creating
and do well, and the answer was the
a range of variations and by offering
Pork Schnitzel, which coincidentally has
special ‘parmy days’ at the pub.
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they’re passionate about. Scott Connolly, Healesville Hotel
PUB CLASSICS
Classics from Rix Hotel
Elevating the classics It seems that across the board, a focus on fresh produce and an elevation of classic pub dishes, is emerging as a trend that is appealing to patrons. At the Healesville Hotel, the team is utilising its outdoor barbecue area to elevate the classic chicken and chips by offering a rotisserie chicken dinner, which Connolly says has been a hit The steak sandwich from Rix Hotel
with patrons. Meanwhile Jesberg at the Rix Hotel says that their salmon
“Since opening we have added garlic prawn, pesto prawn and Hawaiian parmies to the menu for those more adventurous diners, but our classic parmigiana continues to be our most popular,” says Warren. “We offer parmy days, steak nights, duo-of-scallops day and burger nights. We have continued to keep these days the same every week to avoid customer confusion and it works well.” Understanding your clientele and adapting your menu to suit
with mashed potato and seasonal greens has emerged as an overwhelming new classic. “It rates well above the traditional pub grub and sits just under our steaks, which of course are our biggest sellers. It is hands down a must have on our menu. It offers that clean option which is so popular. “Keeping it green is also our Turmeric Chicken Caeser Salad and our Pumpkin and Haloumi Salad; both hold their own
them is key. For Warren, The Plough Inn is frequented regularly
surprisingly well in cattle country. Another newcomer to our pub
by football players post-training who are after a big burger, so
grub is a crowd favourite on our Food for Booze menu is our
they have adapted their menu accordingly.
Zucchini Fritters – they fly out the door, a little bit of goodness
“Our list of burgers has grown over the last 12 months due
mixed with some delicious fried badness,” she said.
to our creative Chef Yogi trialling new burgers for our special’s
Beast and Barrel also this year embarked on dry-aging beef,
board, which ended up being so popular we added them to our
which has become a popular menu item that is flying out the door.
main menu. “We get a lot of footy players popping in on a Thursday night
“The level of sophistication in the bush is often underestimated and we are proving that. We offer four different steaks and
and we have discovered our chicken BLT (with chipotle) is an
alternately offer two dry aged cuts of beef. So, it makes sense
absolute hit with them all.
that our Steak Sandwich with a 200-gram Bottle Tree Rump has
“We also recently added pizzas to our menu with a new pizza oven, which cooks our pizzas in eight minutes, so it’s very easy for our staff to whip up a pizza.
become iconic. The lighter option, our Southern Fried Chicken burger though has emerged as strong pub grub contender.” To summarise the importance of pub classics on any pub menu,
“We have found by not deviating our menu too much allows
Jesberg says it best: “Pub grub is anything you want it to be and
the kitchen staff to have mastered each dish to perfection and
it’s certainly evolving towards a cleaner style but some of the old-
also means our front of house staff are very knowledgeable on all
fashioned classics will never change and the adage of ‘if it ain’t
dishes on our menu,” she says.
broke don’t fix it’ rings resoundingly true.”
26 | Australian Hotelier
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• FESTIVE SEASON EDITION •
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RECIPE INSPIRATION • OUR FOODSERVICE RANGE • USAGE RECOMMENDATIONS • PRODUCT INFORMATION
Contact your local distributor to enquire or email aus.foodservice@saputo.com for further information.
VENUE PROFILE Head chef Ethan Robinson (centre) with colleagues at the Erko Road Community Garden
Elevating the local pub offer Erskineville’s much-loved pub The Erko has reimagined its food menu with an emphasis on home-grown ingredients. By Molly Nicholas. FOR MANY years, The Erko has lived in the heart of Erskineville locals. Located on the corner of Erskineville Road and Septimus Street, the Solotel pub has had a place in the community since 1882. Now, given the demographic change in the local community, the popular pub has adopted a new approach to food. Responding to local demand for high quality produce, the popular Erskineville establishment recently overhauled its food offering, introducing a new menu of pub favourites helmed by head chef Ethan Robinson. Having launched on Thursday 12 October under the former Chiswick chef, Solotel CEO Elliot Solomon explained that locally sourced seasonal produce is the focus of the new menu. “The Erko is such a special neighbourhood pub – it’s been a much-loved part of the local Erskineville community, which has changed quite a bit since we took the keys in 2014. “We know that the community was looking for more interesting food in the pub, so we were looking at ways to elevate the pub dining experience with a local attitude. “We have always loved the community garden that neighbours our venue and we know from our experience operating the Chiswick how much the local community love to eat produce from their area.
28 | Australian Hotelier
VENUE PROFILE
“Our locals are well travelled and spoilt for choice when it comes to dining out, so they also expect real quality when dining at the local pub too. This new menu delivers that and more. “Being able to partner with the local community garden is a dream come true – it’s such an important and valuable part of the neighbourhood and we feel very lucky to be a part of it.”
Homegrown herbs Bringing the concept of fresh and honest cooking into a casual pub setting, Robinson has first-hand experience using fresh produce to elevate familiar dishes. While the new produce-driven menu brings an element of sustainability, Robinson also believes that the introduction of homegrown ingredients will result in higher quality dishes. “Anything that comes fresh off the vine is always going to be better. We have a very small plot, so we’re not able to provide everything for the restaurant, but it’s still worth doing. “It’s interesting for people to think about where it comes from. It doesn’t come from Woolies, it’s grown by us. Even if you can’t supply everything, you can still bring some of that origin back into it.” While the garden starts to grow over the spring and summer months ahead, the venue will share the message through gardening classes and sending customers home with seedlings. As well as making customers aware of the home grown offering, Robinson hopes that the community garden and sustainability ethos will also ignite a passion in the kitchen team. “It comes back to taste; homemade food just tastes better. We’re pounding out our own schnitzels from chicken thigh and crumbing them ourselves, as you get so much more control over what goes into it. You don’t get control over what goes into your packaged product. “It’s good and honest food and that’s what I believe in. That’s the direction we’re going, we’re still a pub but I’m hoping we can become more of a neighbourhood restaurant.” Guided by the freedom to tailor new food dishes to the freshest ingredients sourced in-house, Robinson spoke about the first steps in developing the fresh produce patch. “We’re starting with herbs because that’s a nice thing to have, and when you take a few leaves off they just grow back, it’s really useable. “Jerusalem artichokes are really cool, we’ll definitely have a couple of plants for fun. Chilies are a good
November 2023 | 29
THE ERKO
Our locals are well travelled and spoilt for choice when it comes to dining out, so they also expect real quality when dining at the local pub too. This new menu delivers that and more. Elliot Solomon, Solotel CEO
choice too, because they’re really high impact. By growing some spicy ones, you really don’t need to use a lot to flavour a sauce. Radishes are also a great choice because they grow so fast, you can get a radish from a seed in about 15 days.” Whether its herbs plucked from the pub’s patch at the Erko Road Community Garden, or proteins sourced from local producers, the new offering puts a seasonal flair on restaurant-style dishes and home-style cooking. From the new menu, customers can expect a pressed slow-cooked lamb shoulder, inspired by Chiswick’s famed lamb, served on a bed of lentils with a fresh green pea and mint pesto sauce. The new menu also features the likes of grilled baby octopus and daily market catch seafood. Still satisfying customer desires for familiar pub favourites, other highlights include a 250g grass fed striploin steak, a beef burger, and Robinson’s take on the classic chicken schnitzel, crumbed in-house with herbs from the local community garden. “The first iteration of this menu is going to be gauging what people in this community like,” added Robinson. “It will be a bit different from your average pub menu, so it will be interesting to see what people go for. Do they still want the burger and the schnitzel, or are they going to go for the lamb rump? Are they going to go for a piece of fish that isn’t battered? “We’ll see what the community thinks and go from there. At the end of the day, we’re a community pub in Erskineville, and if we don’t fit the locals then what are we doing?”
30 | Australian Hotelier
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CHEF PROFILE
Heeding the
pub call Renowned as one of Australia’s most promising young chefs, Alanna Sapwell-Stone recently traded in fine dining to lead the kitchen at Eltham Hotel on New South Wales’ North Coast. IN FOOD circles, Alanna Sapwell-Stone
“Although my culinary background has
to growing together. Working in a big
is well-known in Australia. She trained
predominantly been fine dining, after my
city can often go hand in hand with a
at The River House in Noosa, before
three-month residency at The Eltham, I
high turnover of staff. Knowing our team
upping her skills in Italy and Japan. After
still saw so much opportunity to expand
is here long term dramatically changes
returning home and working in Brisbane,
on what our team could plate up for the
the energy and direction of a venue. We
she really hit her stride at the two-hatted
community. The positive feedback from
can build staff skill sets over time and
Saint Peter in Sydney, under the guidance
locals and the excitement around food in
in turn offer patrons an ever-improving
of Josh Niland. In 2018, she opened
this region were definitely a drawcard for
experience.”
the lauded Arc Dining at Howard Smith
me to stay put,” states Sapwell-Stone.
For Sapwell-Stone, leading the kitchens
Wharves in Brisbane, earning multiple
Situated in a small regional village,
at Eltham Hotel is no different to what she
accolades, including a Hat. She then took
the pub’s strong presence within local
would encounter at somewhere like Arc
on the head chef position at Fink Group’s
community life and the likelihood of
Dining. The main difference is the food
Beach restaurant in Byron Bay, before
leading a team long-term were the key
offering, but the head chef is quick to
taking some time off to get married.
reasons behind her decision to stay on.
stress that regardless of whether its Hat
“I’m a big believer in simple food
quality or a counter meal, “good food is
Her return to cheffing in the middle of this year was not to fine dining, but to
consisting of a lot of little things done
take up a three-month winter residency
correctly. Never has this ever been so
at Eltham Hotel, just outside of Lismore –
much on show - with nowhere to hide. Our
currently are affordable, approachable
an opportunity that came about as it was
team is made up of individuals who are
options. No more than three movements
the location for Sapwell-Stone’s wedding.
all involved in the community, they are
when plating, which, considering the
The three months have come and gone,
a massive part of it. That’s really helped
amount of customers we have at the door
and Sapwell-Stone has decided to take
me get an insight into what this area is
ensures minimal wait times. And of course,
on the head chef role at the pub on a
wanting, in regards to food.
delicious food that appeals to pensioners
more permanent basis.
32 | Australian Hotelier
“The team we’ve built is also committed
good food”. “[The] key areas of focus for me
to bikies and everyone in between.”
CHEF PROFILE
The alignment in philosophies with the operators of Eltham Hotel – Matt Rabbidge and Luke Sullivan – has also given Sapwell-Stone the permission to create a pub menu that centres sustainability and creativity, while still delivering honest pub grub. “One of the draw cards for me to work with the boys was that they were already pushing MSAcertified, local, ethical produce. That aligns strongly with my beliefs, so I’ve continued to lean into the pub classics, keeping them local and ethical.” Some examples would be free-range grass-fed chickens for Eltham Hotel schnitzels and parmies, and sustainable fish choices for the pub’s fish burger and fish specials. Sapwell-Stone also takes inspiration from CWA and classic Women’s Weekly recipes, with a favourite dessert being the butterfly profiteroles with a crackling top, native thyme brûlée filling and Davison plum, sourced locally, tapping into the nostalgia of a butterfly cake. At her most daring for the pub, Sapwell-Stone has created an emu pastrami donut with sauerkraut and
The desserts on the menu are inspired by CWA recipes
mustard mayo. “Emu is actually very expensive but sustainable, and something Australian that you might not have
The Eltham Hotel
tried before. The challenge was to make it something the locals would want to try, and keep it affordable so people want to try it,” she explains. “It’s also great for the kitchen team to have the opportunity to be making their own pastrami/ donuts/sauerkraut – that’s lots of skills and something different for everyone involved.” The dish has been well received, along with wild boar ragu and the pig’s head sausage with Yorkshire pudding and onion gravy. The local community has been receptive of the new menu, even if they have to be talked into it from time to time. “All in all, it’s been overwhelming positive. I have challenged our customers on occasion and, as expected, we receive mixed reviews. I feel the need to at least attempt to open people’s minds to some other culinary options other than the classic pub fare. “I’ve really wanted to provide affordable good food for everyone whilst sticking to my ethics. What Luke and Matt have created at the pub is something I could never do. Gigs, members meals and trivia nights that really makes this regional pub alive and pump. I’m very grateful to be a part of the team at The Eltham, and very excited to see what the future holds.”
November 2023 | 33
DESIGN & BUILD
Sixties Revival Adelaide’s beloved Arkaba Hotel has revealed the first stage of its renovations, with a new table service restaurant and updated live music spaces. By Caoimhe Hanrahan-Lawrence.
Table service has been introduced at Arkaba Hotel’s ground-floor restaurant
34 | Australian Hotelier
The famed disco ball has remained in place at Top of the Ark
DESIGN & BUILD
THE ARKABA Hotel, operated by Hurley Hotel Group, has been an icon in Adelaide since its construction in the 1960s. With stage one of the $10 million renovation now complete and stage two firmly underway, the Arkaba is bringing new offerings to its loyal customer base. Conscious of the venue’s 60-year history, respecting the Arkaba’s heritage during the renovations was important for Hurley Hotel Group project manager Anna Hurley. “A lot of the vision was to strip away the layers that have been added on top of the building, which was constructed in the 60s, just to strip a lot of those extra layers away to bring it back to the original,” she said. Through the renovation, Hurley Hotel Group has worked with architect Mark Folland from Folland Panozzo Architects, and interior design has been headed by Surround Interiors by Fleur Linke. “The architects had a really strong vision to maintain the bones and the iconic original architecture, while just upgrading it with a modern, new look. It’s still really cozy and warm and inviting. It’s just a modern spin on the original 60s minimalist architecture,” Hurley described. Due to the strong community that has grown around the Arkaba over the years, there was some hesitancy from the customer base when the renovations were first announced, worried that they would lose their favourite parts of the venue. Luckily, guests have responded well to the changes. “The feedback has been that [the customers] feel we’ve enhanced the internal architecture rather than ruining what was here. We didn’t want to chip off every wall and paint it white and make it feel like a modern hotel, because that’s not what it is. […] They can see it’s different, aesthetically it looks different, but the feeling is the same,” Hurley explained. In fact, the new look has renewed customers’ enthusiasm for the venue.
The new 360-degree bar
“It’s really providing a wow factor for our customers. When people walk in, they can see a change, and after 60 years that’s exciting for our customers,” Hurley said.
IN THE ROUND The venue’s ground floor features a table-service restaurant and a more causal lounge bar, with a 360-degree bar connecting the two spaces. “We’ve retained a bit of casual dining, and we’re also doing a table service restaurant for more special occasions. We ended up with a bit of a mix of the two,” Hurley said. The decision to introduce table service reflects the changing needs of the Arkaba’s customer base, as the venue becomes more important for holiday celebrations. “We haven’t done table service at this hotel for quite a while, but it was part of the original offering when the hotel was originally
November 2023 | 35
The new stage at the Lounge Bar
DESIGN & BUILD
The venue aesthetic is a spin on 60s minimalist design
constructed. In more recent times, we’ve seen a trend towards our
to try a glass of wine that they never would have been able to
customers wanting to come to our hotel for special occasions. We
taste. It wouldn’t have been accessible otherwise,” said Hurley.
thought if we’re going to be a place for special occasions, we need
The introduction of table service has been a surprise to some
to be providing a better level of service, and that’s where a table
customers, and a marketing campaign will soon launch to let
service restaurant was really important,” Hurley explained.
customers know what to expect from the new offering.
The enomatic wine preservation system has been highlighted in
“Over time, as customers become more used to the space and
the new table service space. This allows the Arkaba to serve wine
as we finalize the renovations, people certainly have a different
by the glass, with the preservation maintaining the wine’s quality
perception of what the Arkaba is and what to come here for,”
for several weeks after opening.
Hurley said.
“Being so close to three incredible wine regions, wine has always been a focal point for this hotel. We have had an enomatic
MAKING MUSIC
wine preservation system for a while, but we’re just refreshing
The Arkaba has developed a reputation as an important live music
the offer to make it a little bit easier for consumers to understand
venue, with the Top of the Ark hosting acts such as Cold Chisel,
what it is. Having our new table service dining area, we thought if
Mental as Anything, and Midnight Oil in the past. As part of the
people were coming for special occasions, it’s a great opportunity
renovation, new concert lighting and concert sound equipment has
36 | Australian Hotelier
DESIGN & BUILD
been installed in the Top, and the iconic disco ball has
hoping we can convert that from a two-days-a-week
received a thorough polishing.
space to a seven-days-a-week space,” said Hurley.
“Music has been critical at every step in designing
We thought if we’re going to be a place for special occasions, we need to be providing a better level of service, and that’s where a table-service restaurant was really important. Anna Hurley, Hurley Hotel Group
the hotel and making sure that we have a space
SPOTLIGHT ON SPORTS
where we can enjoy different types of entertainment
The next stage of renovations at the Arkaba will
at different times of the day,” said Hurley.
focus on Sporty’s sports bar, which Hurley is
The street-facing lounge bar has also received a
particularly excited about. Sporty’s is going to
new stage and sound facilities, and Hurley hopes
be the most distinctive part of the venue, with a
that this will provide the opportunity for a more
different design to the rest of the hotel.
diverse music offering. “We really want to try some different types of live
“The design is really fun and different because it’s out in a separate zone of the hotel that wasn’t original.
music in the lounge bar. We’re not just going to be
We’ve gone all out on the design and it’s going to be
doing bands and acoustic. We also want to do some
really colourful and fun,” Hurley described.
live piano again and maybe have a bit of a piano bar
Of course, live sports will be the main drawcard
vibe and do a bit of jazz potentially,” she said.
of Sporty’s, with three large TV screens, including
Coupled with the updated equipment for live
a five-metre-wide screen on the wall and another
music, the Arkaba renovations have also improved
screen above the bar. However, Hurley wants to
the private function spaces.
extend the offering beyond live sport.
“It’s a really important part of our renovations
“We need a bit of versatility. Everyone is seeing
to capture more of the private functions market,
that liquor consumption is in decline, and so we
which we think is really important to the future as a
know we need to find different ways to bring people
business,” Hurley explained.
into our venues, different forms of entertainment,”
The renovated spaces include private bars as well as meeting rooms, catering to both social and business functions. “In the top room, which has always been a live music space, we have redone the concert lighting
she noted. With games like shuffleboard and digital darts, Sporty’s aims to appeal to a wider audience and create a family-friendly environment. “While it’s going to be very sports-focused area,
and the concert sound, which is important, but we’ve
we’re also conscious that we want to make it great
also put in a whole heap of AV facilities that are
for group gatherings. We want it to be a really
suited to corporate functions during the week. We’re
inclusive environment,” Hurley said.
Works on Sporty’s is currently under way
November 2023 | 37
TALES FROM THE TOP
Wine and dine Public House Management Group opens Humphrey’s Hotel in Sydney’s suburban south this month, and the venue is putting wine front and centre in its offer.
HUMPHREY’S HOTEL in Hurstville is located 20
“That is why for us it is important to have
minutes from Sydney’s CBD in the suburbs, but
a knowledgeable and passionate team that is
that hasn’t stopped Public House Management
comfortable with giving recommendations to guests
Group (PHMG) bringing a city-level of quality to its
based on their likes and dislikes. For example, if
F&B offer. Wine plays a big part in that, with the
we have someone who only drinks sweet cocktails
category taking centre stage at the venue.
and light drinks visit us, then we have a fruity,
Sommelier Theo Nguyen (ex-Sokyo) will lead the
light, and approachable wine that may be off-dry
wine program at the pub and its restaurant Hatch,
like a Riesling for them to try. We want to have
which will include a 250-strong wine list, as well
options that will invigorate the same passions we
as a wine library of reds that will create a stunning
have for wine,” Nguyen explains.
display and talking point among patrons. Coming from a restaurant background, Nguyen
The wine list at Humphrey’s will have something for everyone, regardless of knowledge, taste or
concedes that wine doesn’t normally have the
budget. The public bar portion of the venue will
same emphasis on a pub drinks list as beer or
have its own simplified wine list that offers entry-
spirits, and explains why it’s such a big focus at
level wines. The more comprehensive Hatch wine
Humphrey’s Hotel.
list will be available to all guests at the pub.
“I think the reason why pub culture has
“We expect there to be a market for mid-range
‘neglected’ wine is because of the amount of
wines with the occasional desire for a premium
information and knowledge pertaining to wine.
offering. If a guest shows some hesitation, then
Wines are usually on the list of alcohol selections
this is the perfect opportunity to offer something
at a pub, but more often than not the guest doesn’t
new and delicious based on their likes or dislikes
have the option or intention to analyse the different
such as trying the premium Shiraz which may
characteristics of wine. It’s just something simple to
be a few more dollars a glass, but it could give
drink to go along with the food.
the guest their first experience in trying a more
“As we are putting more emphasis on the food and making it more premium compared to regular pubs, we believe the wine should reflect that too. Great food needs to be matched with great wine.” As daunting as wine can seem, Nguyen is a big advocate for the philosophy that there’s a wine for everyone.
powerful, flavoured, and structured red,” stated the sommelier. While all the classic varietals are expected to be the most popular at the pub, with it’s inner-city offering Nguyen expects the venue to sell some less traditional wines as well. “I am excited about the wines that are usually
“Wine can be a very intimidating and daunting
seen on lists across the city, such as a cool climate
thing to navigate, and more often than not, guests at
Shiraz, natural wines that are approachable, and
Humphrey’s Hotel won’t be seasoned wine enthusiasts.
affordable European varietals.”
38 | Australian Hotelier
Theo Nguyen Sommelier Humphrey’s Hotel and Hatch
