Australian Hotelier October 2017

Hotelier AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

vol. 34 no. 9 - OCTOBER 2017

A POSTCARD FROM LYNCHBURG, TENNESSEE

IN THIS ISSUE: PREPARING FOR SUMMER | BRUNCH | HOT TO STOCK

LYNCHBURG ISN’T KNOWN FOR ITS CHARCOAL. BUT WE CAN’T MAKE JACK WITHOUT IT. If making our own charcoal sounds extravagant, well it is. But without it, there’d be no such thing as Jack Daniel’s Tennessee Whiskey. You see it’s what gives Jack Daniel’s its signature character, which is why we mellow every single drop through 10ft of sugar maple charcoal. It’s so important, we make it ourselves right here in Lynchburg Tennessee. If you can’t make it for a visit, look out for our postcards, we send them all over.

P LEASE E NJOY EVE RY DR OP R ESP ONSIBLY. JACK DANIEL’S AND OLD NO.7 ARE REGISTERED TRADEMARKS. ©2017 JACK DANIEL’S. TENNESSEE WHISKEY ALCOHOL 40% BY VOLUME (80 PROOF). DISTILLED AND BOTTLED BY JACK DANIEL DISTILLERY, LYNCHBURG, TENNESSEE. JACKDANIELS.COM

DIVE INTO

SUMMER

SUMMERBRIGHTLAGER.COM.AU

CONTENTS | ED’S NOTE

Vanessa Cavasinni

N

Editor’s Note

othing is as big a disruptor to business – including pubs – than technology. Businesses that obstinately refuse to adopt the technology that consumers are using are in peril of being left behind by those that do. And while no business can be expected to adopt every new piece of software, a good rule of thumb is to adopt those that are used by a large number of your consumers, and that streamline an experience or operations.

According to the 2017 Sensis Business Report, the proportion of Australians ordering take-away food online has surged, rising from 36 per cent to 47 per cent among those who made internet purchases last year. This is mainly through apps such as Uber Eats, Deliveroo and Foodora. While pubs have to contend with more consumers choosing to stay home and entertain, perhaps by working with one or more of these services you can still get some spend from consumers who prefer to stay in – saving some of that revenue loss.

Plus, pub food is perfect for a lazy night in!

We’ve got plenty of great content for you this issue, including a look at how to save energy during the dreaded warm weather period (p 16), why pubs should be jumping on the brunch trend (p 22), an easy summer serve that will be popular this year (p 15) and some great products to stock in the lead up to the holidays (p 20).

Happy reading!

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

22 16 Special Features

Regulars

15

8

16

20

ED’S PICK

Bar, Beer and Cellar • Craft Cider • Compliance

PUBLISHED BY:

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

Signature Serve: The Jack and Ginger is the drink of the summer.

Preparing for Summer: How to save energy (and money) as the weather heats up.

Hot To Stock: Get your venue ready for the holiday rush with these items.

Brunch: Why pubs should be jumping on the bandwagon.

MANAGING DIRECTOR: Simon Grover PUBLISHER: Paul Wootton EDITOR: Vanessa Cavasinni

GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY:

NATIONAL SALES MANAGER:

HEAD OF CIRCULATION:

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

Chris Blacklock cblacklock@intermedia.com.au

GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP:

PRODUCTION MANAGER:

vcavasinni@intermedia.com.au

Shane T. Williams

20

Contents | October

22

NEXT MONTH

26

26

30

LIVE!

Kea Thorburn kthorburn@intermedia.com.au

Jacqui Cooper jacqui@intermedia.com.au

News: The latest happenings around the country.

Design and Build: Grand Central Hotel – a touch of Europe in Brisbane.

Sports Calendar: We bring you sporting highlights for October.

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DISCLAIMER

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

Copyright © 2017 - Food and Beverage Media

6 | OCTOBER 2017 AUSTRALIAN HOTELIER

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

IT'S BACK!

SAVE THE DATE!

MONDAY 19 MARCH 2018 Tickets go on sale in November at www.publeaders.com.au

HOSTED BY

WITH PLATINUM SPONSOR

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

NEWS

Jade Buddha Facebook.

ID SCANNING A HURDLE FOR QUEENSLAND OPERATORS In an incident of international embarrassment, the Crown Prince of Denmark was initially denied entry to a Brisbane bar in mid-August, when he was unable to produce ID to be scanned.

Prince Frederik and his entourage arrived at the Jade Buddha at 11:20pm, but were turned away in compliance with Queensland’s new mandatory ID scanning regulations, that must be enforced after 10pm. Later, members of Queensland Police’s Dignitary Protection Unit persuaded Buddha Bar’s operator Phil Hogan, that they had approval from the Office of Liquor and Gaming Regulation (OLGR) to allow the royal into the establishment.

ID SCANNING AND TOURISM The incident highlights a larger problem with the mandatory ID scanning rules, as the scanners were not set up to accommodate foreign ID cards.

With tourism being a significant part of Queensland’s economy, venue operators that were already wary of the impact of the mandatory ID scanning regulations are now seeing it affect their ability to allow foreigners to enter their premises.

“The machine still has problems recognising the info on their licences and the info has to be manually entered into the system. This takes time and delays entry, and that in turn affects the flow of patrons so our queues get longer and longer – we make nothing on the footpath. Scantek, the company we use have informed us since day one that they have an IT Technician addressing this issue but to date we are still experiencing problems,” states Emmanuel Bogiatzis, owner of Heritage Exchange in Townsville.

After an extensive email to OLGR listing the issues with the scanners, the effects it was having on the business and how it puts some venues at a disadvantage, Bogiatzis received a two-line response stating that his points were noted and would be passed on.

In response to an enquiry from Australian Hotelier, a spokesperson from OLGR released the following statement: “The Office of Liquor and Gaming Regulation (OLGR) is aware of some problems with scanning foreign driver licences.

“ID scanners rely on templates in order to successfully scan different forms of ID. Due to the large number of different foreign driver licences that

8 | OCTOBER 2017 AUSTRALIAN HOTELIER

exist internationally and the constantly changing nature of these, it is difficult to cater for every single licence.

“OLGR has been working with approved ID scanner operators who are continuing to add new foreign driver licence templates as they become available.

“If a foreign driver licence or any other acceptable identification is not recognised by an ID scanner, crowd controllers can manually enter the person’s name and date of birth into the scanning device for the check to be performed.

“Licensees are encouraged to provide feedback to approved ID scanner operators about acceptable forms of identification that are not recognised by an ID scanner, to assist the approved operators in continuing to enhance their systems.”

LOST REVENUE Bogiatzis says his venue is already feeling the impact of mandatory ID scanning.

“We noticed a real decline in revenue for the first month of its introduction in July. We started with one scanner and after three weeks had installed another. With annual rental of the machines approximately $10,000 a year, the $4000+GST government funding really doesn’t go far at all.

“This is only a drop in the ocean as it’s really the extra staffing /security costs that are killing us. We’ve gone from one security guard on the door to four staff and at a cost of $40-$45hr and the additional security required mid week after 10pm, our wages have increased by about $1500nper week.”

Hogan says another problem that has been overlooked is that many older tourists don’t carry identification at all.

“Half of them just don’t show up with ID because they think it’s like any normal country where if you’re obviously 30, 40-years old with a beard you don’t expect to be hit up for ID. So we’ve all been turning people away.

Everyone hears about the Prince of Denmark because he’s newsworthy. What you don’t hear about are the thousands of others that we have to turn away.”

Check out the next page where Mark Napier, director of NQ Hospitality Group, discusses the effects the ID scanning regulations are having on his Townsville venues.

NEWS

CONTRIBUTOR’S

PANEL

MORE QUEUES, LESS REVENUE We have a State Government shifting the blame to an already heavily controlled industry rather than just blaming the offender in taking personal responsibility for their actions. We have a State Government that has already reduced trading times from 5am to 3am – as this was considered a high risk period – although licenced businesses that traded in those two extra hours were paying up to ten thousand dollars extra on top of the ordinary licencing fees. What were these extra fees for? To pay for the extra government servants (police), to patrol those areas in that time period!

Since the introduction of reduced trading hours, we have seen reduced jobs, reduced revenue for small business, and reduced vibrancy for these areas, which in turn creates a negative tourist experience for anyone that visits these entertainment areas in regional towns/cities. We now have a state government introducing more regulations in the form of mandatory ID scanning as a trade-off to remove the proposed 1am lockout (that would have devastated the industry).

What kind of state government implements through legislation ID scanners as a method to reduce supposed ‘alcohol- and drug-fuelled violence’? It costs jobs, increases ongoing costs for small business, damages tourism and the local econom. It reduces revenue and closes small businesses within those areas that were once vibrant and fun to visit and enjoyed by the 99 per cent of people who didn’t commit violent acts. Now those same people are subjected to entry scrutiny and made to wait in massive lines like cattle to even get into a licenced venue.

Small businesses were given no opportunity to find an ID supplier outside the only two ‘approved’ operators by the

Lines in front of Townsville licensed venues after ID scanning implementation State Government, leaving small business to basically suck eggs and accept the ongoing costs by these ID suppliers with no option to negotiate pricing. Not only this, but the State Government receives commercially sensitive information about every venue that operates these ID machines.

The experience thus far by licenced venues is that our patronage is not happy with the delay of entering the venues, causing fights in the lines. Some venues have had to start charging a door charge to offset the increased operational costs and lost revenue over the bars. Venues have also had to reduce and put off staff within venues as trade is not there – the patrons are outside!

One venue has previously operated its door with two staff and is now having to operate with eight personnel as they have needed to get more ID scanners in to get people in the doors quicker, as the venue has not reached

capacity since the introduction of ID scanning.

Another venue lost between $80,000-100,000 in revenue over the bar in the month of July; has had staff costs increase by $3000 per week to operate its door; and has $1500 a month in ongoing costs for the scanner. That’s approximately $200,000 in lost revenue and ongoing costs. In what right mind does a state government allow this to happen, and accept that this will affect small business?

We are now seeing casinos profiting from this debacle, with the State Government receiving tax benefits from pokie revenues from casinos. Some casinos trade to 5am seven days a week, with full service of alcohol and with no ID scanners. Not to mention another two or three State Governmentapproved Casino Entertainment Hubs with restaurants, bars and late-night options being built in Queensland. Coincidence?

I, along with other licensed traders, am against violence within our community.

We are not against those types of venues who have gaming as part of their core business and we certainly welcome these types of venues as it brings another form of entertainment and coincides with our venues.

However, where is the level playing field? Who is the State Government protecting here?

The State Government must bring forward urgently its review on the ID machines in licensed premises, as unfortunately the industry and particular regional areas will see small businesses close along with the rise of youth unemployment.

Mark Napier Director, NQ Hospitality Group

AUSTRALIAN HOTELIER OCTOBER 2017 | 9

GAMING REGULATION OVERHAUL IN VICTORIA The last three months have seen major gaming policies amended in Victoria.

On Friday 7 July, the Andrews Government announced that the number of EGMs in the state will be frozen for the next 25 years.

“Not a single extra gaming machine will be allowed in Victoria for the next 25 years, helping limit gambling-related harm in our community,” stated Minister for Gaming and Liquor Regulation, Marlene Kairouz.

“These reforms also provide certainty to pubs, clubs and hotels across Victoria, and have been informed by an extensive review that included more than 200 public submissions.”

Gaming machine numbers will not be able to exceed 27,372 in the state, and no single venue can hold licenses for more than 105 EGMs. The other reforms included in the review include: • Giving venue operators the opportunity to acquire post-August 2022 entitlements up to the number of entitlements they held on 7 July 2017 through an administrative allocation process, rather than a competitive process.

• Adjusting the 50:50 rule to aid the allocation of unused club entitlements to hotels.

• Premium payments for entitlements will be determined based on a venue’s gaming revenue.

• Making current gaming machine taxation arrangements more progressive in nature.

The other significant reform to gaming licence regulation, will see the 10-year licence term increase to 20 years, with premium payments to be made once in 2022, and again in 2032.

This reform has been welcomed by hotel operators, who have found the 10-year licence too short a term for such a significant investment. The allocation process is expected to be finalised by the end of 2017.

More recently, in another set of reforms to gaming in Victoria, the State Government has announced further restrictions to EGM usage.

The Andrews Government has announced that EFTPOS cash withdrawals from venues with EGMS will be restricted to $500 within a 24-hour period and that cashing cheques at venues will be banned. The restrictions will be implemented in regions deemed most affected by gambling.

FOR MORE INDUSTRY NEWS FOLLOW US ON 10 | OCTOBER 2017 AUSTRALIAN HOTELIER

These additional reforms were announced three days after Minister Kairouz declared that betting advertising will be banned near schools, and on roads and public transport.

The restrictions are part of the Gambling Regulation Amendment (Gaming Machine Arrangements) Bill 2017. The amendments will also target cashless gaming by: • Banning the purchase of cashless gaming tickets or credits with a credit card • Banning any encouragement of players receiving winnings in the form of cashless gaming tickets or credits • Creating new powers to impose limits on cashless gaming – such as limits on the amount that can be loaded on to a card or ticket and the amount that can be exchanged for cash.

“We have already taken strong action to reduce the harm from gambling on our community – and these measures go even further,” stated Minister Kairouz.

“We are capping pokies numbers across the state, limiting daily cash withdrawals in venues and restricting betting advertising in our public spaces.”

“This is about protecting people and helping those who choose to gamble stick to their limits.”

Debate on the amendments bill has been adjourned until 4 October.

Australian Hotelier reached out to AHA

Victoria and a few of Victoria’s largest gaming operators, who all chose not to comment until after the bill has been enacted.

KEY REFORMS EGM numbers to be capped to

27,372

for 25 years.

No hotel can have more than 105 EGMs.

ATM withdrawals will be

restricted to $500 on-premise within a 24-hour period.

Betting advertising is to be banned

near schools

and on roads and public transport.

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NEWS

The Hotel Palisade freehold has sold to an investment firm for $31.5m

ARE $30 MILLION HOTELS THE NEW NORMAL? Hotel Palisade in Sydney’s Millers Point is the latest in a trend of A-grade hotels in the city to sell for over $30 million, with the freehold being acquired by an investment firm for $31.5 million.

The freehold of the hotel was sold to First Master Capital through John Musca of JLL Hotels & Hospitality. It was the second freehold sale of this calibre to investors by Musca in a week, following the sale of Clovelly Hotel.

Iris Capital sold the freehold of the Clovelly Hotel in Sydney’s eastern suburbs for circa the $30 million mark to a local private investor – six months after selling the leasehold to Solotel for roughly the same amount. Solotel secured a 20-year triple net lease of Clovelly Hotel in December 2016 for more than $30 million, with a straight 10-year first term and fixed annual rental growth of 3 per cent per annum.

Sydney pubs continue to be an attractive investment for capital funds and developers who are happy to spend top dollar on pubs for a good return on their investment. Other recent freehold sales in excess of $30 million include the Crown Hotel in Parramatta – another Iris Capital sale with plenty of development potential – and Allawah Hotel in Sydney’s south, a Top 200 gaming pub.

Musca said that Hotel Palisade was the latest sale as part of this emergent trend.

“Much like the recent record sale of the Clovelly Hotel it highlights the growing association of the sophisticated investment community with underlying hotel property values in capital cities.”

Outside of Sydney, the Beach Hotel in Byron Bay sold to Impact Investment Group for $70 million last month.

While the increasing value of such pub assets may be a sign of a buoyant pub market, only time will tell if with such sales figures these larger equity firms are pricing publicans out of their own market.

12 | OCTOBER 2017 AUSTRALIAN HOTELIER

Both the leasehold and freeholds of the Clovelly Hotel sold for over $30m Allawah Hotel has also sold to private equity interests for a similar figure

INTRODUCING BAR BOX

GET YOUR PRODUCTS INTO THE HANDS OF ON-PREMISE INFLUENCERS

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

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

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

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

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

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

Contact Melanie Harwood for more information

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SIGNATURE SERVE

Jack Ginger Jack & Ginger is the perfect pairing between Jack Daniel's flavours (cinnamon, honey, vanilla, citrus peels) and the spicy aromatic profile of ginger beer. Consumers are increasingly looking for alternative mixes that offer a different and more refreshing taste – leading to the rise of ginger mixers. This is a quick and easy-to-serve drink, perfect for the upcoming summer season.

METHOD: Add 30 ml of Jack Daniel’s Old No. 7 to a rocks glass.

Completely fill with ice and top with Bundaberg Ginger Beer.

■ Finish with a squeeze of fresh lime juice.

■ ■

Shot at The Carrington

AUSTRALIAN HOTELIER OCTOBER 2017 | 15

PREPARING FOR SUMMER

COOLING YOUR VENUE IN SPRING AND SUMMER IS BOTH INEVITABLE AND AN EXPENSIVE UNDERTAKING. MATT HOOGLAND, ENGINEERING SERVICES AND DEVELOPMENT MANAGER AT ENERGY ACTION SHARES SOME POINTERS AS TO HOW TO REDUCE YOUR ENERGY COSTS.

E

nergy costs are increasing and are putting stress on businesses across many industries. However hospitality facilities typically have the potential for a 20-30 per cent reduction in energy consumption through energy efficiency measures, ranging from ‘low-hanging fruit’ tweaks to air-conditioning through to investment in life cycle technology upgrades.

Here are some strategies typically applicable to the local pub that can help to save energy costs: • Outdoor heating. Outdoor heating is typically manually controlled with no thermostat and can account for 10-20 per cent of a pub’s energy consumption. Fuel-switching between electricity and gas can provide financial savings, but most important is to incorporate intelligent controls to the operation of these systems, via thermostats, zone controls and time schedules.

• LED lighting. If your pub is not using LED lighting, it should be. LED luminaires with superior efficiency are available to replace most halogen, fluorescent or metal halide lighting and they can do so while still satisfying the need for aesthetic appeal. Indeed, aesthetics can be enhanced with LEDs via the ability to provide various and alternating colours.

LEDs also often offer more control than other luminaires, lending themselves well to daylight dimming and occupancy controls. Another

16 | OCTOBER 2017 AUSTRALIAN HOTELIER

major advantage of LEDs is their far superior life expectancy.

• Solar PV. The trend of increasing electricity costs and decreasing solar costs has served to provide significant improvement in the payback for solar power systems over the past few years. If you’re lucky enough to own your roof space and your electrical profile isn’t solely constrained to the evenings, then a solar photovoltaic (PV) system may provide attractive paybacks.

• Power factor correction. The ‘power factor’ of a site is a measure of electrical efficiency; the ratio of real power (kW) to ‘apparent power’ (kVA). A power factor of 1.0 is ideal and can be achieved (almost) with a power factor correction unit. If your electricity bill notes a charge against a kVA figure then your site may have the potential to reduce energy bills via power factor correction.

• Maintenance. As a general rule, if equipment and lighting is looking old and dodgy, it is not likely to be operating efficiently.

This is particularly true of air-conditioning and refrigeration equipment. Routine maintenance including cleaning filters, cleaning condenser coils and re-charging refrigerant can significantly improve the efficient operation and longevity of these key infrastructure items.

• Air-conditioning controls. Air-conditioning can be expected to consume approximately

50 per cent of your pub’s energy consumption and the set-points and time schedules that users apply can have a significant impact on their consumption. Systems should be set to appropriate temperature set points with care not to inadvertently create a potential for conflict between adjacent units by setting them with different set points. The internal controls on air-conditioning systems can also have an effect; most importantly the ‘deadband’ between heating and cooling should not be too narrow in order to avoid oscillation between the two modes. For larger items of equipment, logic controllers can be optimised for improved economy cycle and compressor control.

• Life cycle refurbishments. Every life cycle replacement presents an opportunity for efficiency upgrade. For air-conditioning systems this means looking to incorporate economy cycle, variable speed fans and variable speed compressors. For refrigeration systems you should request digital scroll compressors, variable speed fans, inbuilt floating head and suction pressure control, electronic expansion valves and intelligent electric defrost controls.

Engaging an energy efficiency consultant for an energy audit of your pub will help to identify which measures are right for your site, how much they will cost and importantly how much they will save.

CLARITY I PURITY I QUALITY

BRINGING JUST-ICE TO DRINKS EVERYWHERE INTRODUCING THE ITV ICE MAKER RANGE

I SKOPE@SKOPE.COM MO J I TO

PREPARING FOR SUMMER

Last month Australian commercial refrigeration supplier SKOPE announced a new partnership with Spanish ice-maker manufacturer ITV. Over the last 30 years, ITV have carved out an international reputation for themselves. ITV Ice Makers can be found in hotels, bars and restaurants in over 140 countries around the world.

ITV is committed to its craft, producing ice makers that offer superior energy savings, reliability and easy maintenance. With both self-contained and modular ice makers there is something to suit every space and every requirement.

The SPIKA range of modular machines are popular in hotels with large ice consumption. SPIKA ice cubes are hard and long lasting so they’re ideal for cooling drinks quickly. The SPIKA range produces two sizes – a full and a half-cube.

If you’re working with a smaller space the ALFA NG self-contained models with built-in storage bins are perfect. Designed to fit under a standard commercial benchtop, ALFA NG takes up less floor and wall space than most ice makers.

ALFA NG ice cubes cool faster without watering drinks down so they are perfect for cocktails. ALFA NG offers quality without compromising quantity.

If you’re looking for ice that enhances your coveted top-shelf you can’t go past the GALA modular range. GALA ice is appreciated for its elegant look and high performance, making it undisputedly the best ice for your top shelf. GALA is also the best choice for whisky as it doesn’t alter the flavour, something your patrons will thank you for.

SKOPE ITV Ice Makers offer superior energy efficient solutions that respond to the needs of the demanding foodservice, accommodation and hospitality industries. ITV produce over 30,000 units per year which will give you confidence that you’re investing in quality technology that will enhance your business and provide your customers with a great experience.

The hospitality industry relies on sufficient and consistent patronage at key times of the day, week and year and internal comfort is paramount.

Summer greatly affects not only outdoor but also indoor temperatures and humidity levels as it places strain and stress on air-conditioning systems and heats up non-air-conditioned areas. Air conditioning breakdowns, inadequate cooling capacity, high temperatures reducing cooling temperatures and hot outdoor beer gardens can all reduce the number of patrons and hence reduce revenue significantly. Staff are also affected with prolonged exposure to high temperatures.

Amazingly, supplementary cooling, summer considerations and back-up cooling plans are usually an afterthought, often once it’s too late – but there are options. This niche market is serviced by a national company called Cool Breeze Rentals with a variety of products and accessories all available 24/7. This is a critical service for the hospitality industry in order to encourage patrons to enter and stay, to keep operations running at all times and to keep staff safe and productive.

For nearly 20 years Cool Breeze Rentals has been in the air conditioning hire industry and has been exposed to almost every situation. Its national footprint and experience contributes to its exposure to diverse requests and hence a diverse product range suited to hotels, pubs, bars, restaurants, outdoor service areas and many more.

The portable equipment range covers spot coolers from 4kW right up to 17.5kW, misting fans, industrial fans, temporary packaged air conditioners from 20kW up to 160kW, mobile evaporative blowers and even gas and electric heaters and gas bottles for winter. These products are available for hire and sale and they are offered with a 24/7 service which is highly beneficial for all those working in hospitality dealing with highdemand service times.

18 | OCTOBER 2017 AUSTRALIAN HOTELIER

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AUSTRALIAN HOTELIER OCTOBER 2017 | 19

CHRISTMAS PLANNING

HOT TO STOCK NO DOUBT YOU’RE ALREADY PLANNING FOR THE HOLIDAY SURGE, AND STOCKING THE RIGHT PRODUCTS CAN ENSURE THAT YOUR VENUE’S OFFERING IS WELLRECEIVED, AND PEOPLE KEEP COMING BACK FOR MORE.

FLYING BRICK CIDER You’ll definitely see a spike in cider sales this summer, and more and more venues are discovering the purity and spunk of 100 per cent natural, traditionally crafted Flying Brick ciders.

The signature ranges of ciders include Original, Pear and Draught and continue to fly the flag with pride across Australia. All are available in the signature black 330ml stubbies, as well as in kegs.

All Flying Brick ciders are gluten free as well.

This is an increasingly critical consideration for many Australians and so it’s ideal to be able to provide a refreshing alcoholic beverage suited to our climate for all those who have an issue with gluten and dairy.

More info: www.flyingbrickciderco.com.au

IRON JACK Lion’s newest beer – under the Legendary Brewing Co brand – Iron Jack, is a fantastic sessionable option for beer drinkers that want to straddle the line between traditional and craft beer. The 3.5% ABV lager is brewed with our hot climate in mind.

It has a hop aroma but the bitterness has been kept low for maximum refreshment.

It’s definitely a drop to push for men of all ages wanting to have a summer session, particularly in outer metropolitan and regional areas, where this beer will find most of its popularity. www.ironjack.com.au

NESPRESSO Australians can’t get enough of coffee, and as a discerning bunch it’s important to have the right kind of brewing equipment. The Nespresso Aguila 220 provides barista-style milk quality at the touch of a button. With just two extraction heads, this machine creates consistent coffee, cup after cup.

Designed to meet the needs of premium large foodservice establishments, it is suitable for up to 4,000 cups of coffee to be served a month. It has three programmable cup sizes (Ristretto, Espresso and Lungo), four one-touch recipes and 12 preprogrammed hot milk-based coffee recipes all prepared at the touch of a button. Bartenders will love the time it saves them making the espresso portion of espresso martinis!

More info: www.nespresso.com/pro/aguila/en/ au/home

RIVIANA OLIVES Want to offer your customers an upmarket and sophisticated snacking option to complement the usual bar snacks of mixed nuts and crisps? Riviana Foodservice has the answer with Always Fresh Snack Olives. Conveniently packaged in single-serve pouches, Always Fresh Snack Olives are the perfect sophisticated snack to offer in your venue.

Featuring authentic quality-sourced Greek olives that have been pitted and drained and a light coating of extra virgin olive oil to act as a natural preservative and flavour enhancer, Always Fresh Snack Olives are available in three varieties: Pitted Kalamata Olives with Herbs; Green Pitted Olives with Chilli; and Mixed. Plus they are a perfect Bloody Mary or Martini garnish!

More info: www.rivianafoodservice.com

20 | OCTOBER 2017 AUSTRALIAN HOTELIER

THE OUTDOOR OPPORTUNITY

AS THE WEATHER WARMS UP AND PATRONS START TO MAKE MORE USE OF OUTDOOR SPACES, BRUNCH IS ANOTHER OPPORTUNITY TO GET MORE PEOPLE FREQUENTING YOUR VENUE. WE SPOKE TO A FEW OPERATORS WHO ARE ALREADY CAPITALISING ON THE EARLIER F&B SERVICE.

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THE OUTDOOR OPPORTUNITY

OCEAN VIBES PUB: Headlands Hotel LOCATION: Austinmer, New South Wales SERVICE: Breakfast is served from 7.30-11am. We have been serving breakfast/brunch since our opening back in December 2016.

REASONS FOR SERVING BRUNCH: We are located on one of the most amazing ocean-front headlands on the South Coast of NSW with panoramic views of the Pacific Ocean. Sitting in our sun-soaked beer garden is the perfect spot to sit back, relax and enjoy.

SUCCESS OF OFFERING: Saturdays and Sundays prove to be popular among locals, Sydney-siders visiting for a weekend drive and also our accommodation guests. On average each Sunday morning we serve 190 breakfasts/brunches.

MOST POPULAR DISHES/DRINKS: Smashed avocado with poached eggs; spelt and buttermilk hotcakes, grilled banana, candied walnuts and maple (below); Bloody Marys and Berry Nice smoothies.

POINT OF DIFFERENCE: Our ocean-front location combined with delicious brunch options makes for a perfect morning.

Headlands Hotel's beer garden looks out over the ocean Poached eggs are always a winner

Spelt and buttermilk hotcakes

MARKET STARTER

The George Hotel

PUB: The George Hotel LOCATION: South Melbourne, Victoria SERVICE: The George has been serving breakfast for nearly ten years, with our offering and customers having changed significantly.

Ten years ago you could still smoke inside, the smashed avocado craze hadn’t begun and we were serving more of a worker’s breakfast.

REASONS FOR SERVING BRUNCH: The hotel sits directly opposite the iconic South Melbourne Market, with annual visitors going from 1.7 million in 2006 to over five million in 2016. We have enormous advantages over a small cafe, as we are able to take large groups. Another driving factor was that at 10am we would have 40+ people having breakfast, which would lead into dozens of people walking in at 11:30 for a pub fare lunch.

SUCCESS OF OFFERING: Our breakfast trade has grown 200 per cent over the last four years, due to better staff, better outdoor dining options and consistency.

POPULAR DISHES/DRINKS: Our most popular dish is still our Big Brekky with coffee, followed by the Market Starter which is a breakfast roll.

POINT OF DIFFERENCE: Our point of difference is that you can sit in the sun watching the South Melbourne Market vibrant activity, in large groups.

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THE OUTDOOR OPPORTUNITY

SPECIAL OCCASION PUB: The Kenmore LOCATION: Kenmore, Queensland SERVICE: Our first Belstar Bottomless Brunch was held on Sunday 17 September. This is a new monthly offering, with delicious favourites like Mimosas coupled with light meals perfect for Spring. Our menu for the brunches features toasted savoury bagels, The Kenmore’s Eggs Benny and our raspberry and vanilla Mille Feuille for only $49.

REASONS FOR SERVING BRUNCH: We have been hosting several brunchstyle events periodically in 2017 which have worked wonderfully in our beautiful outdoor decor. With the success of these events, it was decided to introduce a regular monthly offering.

SUCCESS OF OFFERING: Most recently Mother’s Day and Father’s Day both sold out!

MOST POPULAR DISHES/DRINKS: Our cheese and fruit platter selections, along with the Watermelon Bellini.

POINT OF DIFFERENCE: Our Head Chef Jordan has just won ‘Chef of the Year’ at the Spirit Hotel Awards (a total of 89 hotels). He’s great at what he does!

The Belstar Bottomless Brunches habitually sell out

Bagels with cream cheese, honey and seeds The Love Rose Brunch Party is popular with Sydneysiders

SUNDAY SOCIAL PUB: Watsons Bay Boutique Hotel LOCATION: Watsons Bay, New South Wales SERVICE: Love Rosé Brunch Party launched last year on the October Long Weekend. After such a fantastic response we decided to bring it back this year with a more tailored offering and bottomless Rosé beverage variety.

REASONS FOR SERVING BRUNCH: We feel brunch offers a more relaxed and sociable vibe where you can enjoy a variety of delicious food and drinks in great company. What better way to spend the long weekend than with our resident DJs providing the best beats while you sit back, relax and enjoy the delicious food, amazing atmosphere and a bottomless Rosé drink package!

SUCCESS OF OFFERING: In just five days we sold out the Sunday session for the Rosé Brunch and have now opened up a Saturday session which is filling fast! Both session times allow for 150 pax each.

MOST POPULAR DISHES/DRINKS: We have a newly developed menu this year for the event so we can’t comment from a consumer point of view, but our favourites are the Croque Monsieur with poached egg, ponzu hollandaise and ham; and the homemade crumpets with whipped maple syrup, Pepe Saya butter and homemade Rosé-infused jams.

POINT OF DIFFERENCE: We are bringing the ‘New York brunching’ concept to Sydney’s eastern suburbs this October long weekend! Enjoy a bottomless brunch from Sydney’s Iconic Beachside Venue and stick around after for a selection of the best DJs and producers from 3pm-late.

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After Party By

CO-HOSTED BY DRINKS

Pre-Drinks By

PRE DRINKS AND Bars NETWORKING BY Networking By

2017 Brand of the Year Sponsor

WHEN: Wednesday 18th October 2017 WHERE: Randwick Racecourse

PRE-DRINKS FROM: 6.00PM DRESS: Heroes and Villains or Cocktail COST: $270 per seat (ex GST) or $2700 per table (ex GST)

BOOK ONLINE TODAY: www.liquorawards.com.au or bookings@liquorawards.com.au

Award sponsors

BACARDI-MARTINI AUSTRALIA PTY LIMITED

DESIGN & BUILD

TRAINSPOTTING PELATHON HAS REVITALISED THE GRAND CENTRAL HOTEL IN THE HEART OF BRISBANE, REINSTATING IT’S FORMER GRANDEUR IN THE ‘EVERYMAN’S’ PUB. The Platform Bar

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The main bar

DESIGN & BUILD

W

hen Jaz Mooney – born in North Ireland – first saw the Grand Central Hotel, it reminded him of the majestic old pubs in Dublin, imbued with history.

“It’s got all those iconic things – it’s got the big roofs, the big central columns, it’s got all the wood features. It’s really got that historical aspect. You go around big Australian cities and you bump into it very few times, unless it’s been manufactured of course,” states Mooney.

The Grand Central Hotel has quite the history, having been built in 1901, as a wing of Central Station’s concourse. It started out as the Refreshment Rooms of the station, and you could have your lunch and a beer in the hotel and then walk directly onto the platforms and board a train. Since then the hotel has had many incarnations and operators. Mooney’s Pelathon Management Group is the latest, having purchased the leasehold off Drinx Group in December 2015.

But as a savvy businessman, it was more than just sentiment that convinced Mooney that it was a good buy.

“It’s a good balanced business, with gaming, food and beverage, and a boutique bottleshop in the centre of Brisbane. It’s a long-term rental from Queensland Rail that we felt was value for money. And we felt there was a genuine case for improvement of business [with] the numbers that go through Central Station, and its redevelopment.”

Not having had an upgrade in twenty years, the team at Pelathon

Value for money is a big driver at Grand Central Hotel knew that the heritage-listed hotel would need a refresh. The group operated the pub for a year to get an idea of the venue, before moving forward with a renovation.

With heritage status comes restrictions, and Mooney just wanted to spruce up the hotel, emphasise its history, and ensure that the pub was welcoming to everyone coming through the train station.

“We’re not one of these pubs that says we’re going for the businesspeople. Stations revolve around people from all demographics, from all walks of life and we believe that this pub is the extension of that.”

PELATHON SPENT ROUGHLY $1 MILLION ON THE GRAND CENTRAL HOTEL REVAMP, AND HAVE ALREADY SEEN A 25 PER CENT INCREASE IN TRADE.

COMPARE AND CONTRAST

Copper adds warmth to the Platform Bar Wall art by Matt Stewart

Pelathon enlisted the services of Rachael Brennan at Inaspace Architecture & Design, a firm that has worked on several heritage projects previously.

“It just needed a real facelift to bring it back to what it should have been – this beautiful heritage listed building with beautiful columns and pressed metal ceilings and all the timber wall panelling,” explains Brennan.

While working with a heritage-listed building can be off-putting due to the restrictions as to what can be done, Mooney says that Queensland Rail and Queensland Heritage were very supportive of the endeavour.

“They wanted to see it restored, and they hoped we would do a good job. I think we’ve done an excellent job in that department, where we’ve preserved and enhanced all that was already there."

The revamp was done in two stages: the first being the overhaul of the main bar, gaming room and TAB facilities; the second was the platform bar, which is a smaller cocktail bar room at one end of the pub.

In the main bar, all that was needed was a good spruce-up of the structure and an upgrade of the furniture for a classier look. Walls were given a fresh coat of paint in a shade that was close to the original creamy white colour that could be found, and the columns were painted black. The back bar was redone with an antique-looking mirror tile, and reeded glass panelling and subway tiling was added to the kitchen. The timber floors were treated and big chunky furniture pieces were added.

The mixture of dark timber and studded leather gives the space a very traditional and masculine feel.

“It’s just become a more pleasant, nicer venue, without dissuading tradies to come in, without going totally up-market. It’s just a comfortable place to come and watch sport, talk to people, have a bite to eat. It’s a value for money proposition all round,”says Mooney.

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DESIGN & BUILD

A MUST-SEE DESTINATION

Pelathon has grand hopes to market the hotel as a mustvisit Brisbane icon to tourists – particularly as nightlife has begun to return to the CBD after focusing on the nearby Fortitude Valley and has identified the individual market segments that it will target and work with.

“We’ve identified the cruise market and the bus market – even though the buses are withdrawn through the winter months. With the Brisbane Greeters program targeting the walking tour market, we’ll see Brisbane develop these programs where people will search out all these iconic places, when they come to visit. Brisbane is only really beginning to unlock it’s tourism potential. It’s unlocking its walking trails, the many different festivals – the whole lot.

And we want the Grand Central Hotel to be a part of it.”

In contrast, the Platform Bar look is a bit more modern, while still playing on the heritage aspect. Copper was teamed with a green subway tile, to give that aesthetic a less traditional feel. The back bar is very industrial looking, with black mesh panelling. The furniture uses a lighter timber colour, to make the space seem a little more recent. Local artist Matt Stewart – who has worked on projects for the likes of Disney and BMW – also painted on the walls of the platform bar, using train imagery that harks back to venue’s history.

To ensure that the pub is attractive to everyone, the two spaces contrast in their offerings to ensure all types of patrons are catered for. The platform bar offering is all about cocktails, craft beer and boutique wines. It has a more sedate feel, with a higher-end level of service. It also connects through to Grand Central Hotel’s boutique bottleshop. You can even buy a bottle of wine in the bottle shop and drink it in the Platform Bar. This last feature is one that Mooney describes as a “disruption piece of what we feel is going to happen in the future.”

The two spaces work well together and help in Pelathon’s aim of getting people to come in more frequently.

“Our renovation was all environment, service and value for money, to entice people to come more than once a month or once a week, but maybe two or three times a week on their way home from work. And that’s what we’re trying to do, is the up the frequency of use, because we know that the amount of time people spend in the likes of Grand Central can revolve around anywhere from half an hour to two-anda-half hours,” states Mooney.

And the plan seems to be working. With the full renovation only completed a month ago, trade is already up at the hotel by 25 per cent overall, and more people are coming to the venue since the new look was unveiled.

Mooney suggests that the results are largely thanks to bringing a sense of direction to the two main spaces, and having accelerated the high-margin cocktails throughout. It’s also about ensuring that no matter what type of experience a patron wants at the pub they are getting good value so they will come back for more.

“We’ve remained honest to the conviction that this is a great pub in the centre of Brisbane. It always needs good service and it always needs a value for money aspect to it because people come in here more than once a week.”

The pub may have been around for over a hundred years already, but with its new direction Mooney expects it to be around for a couple hundred more.

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Platform Bar has a more boutique service model

Dark timber dominates the main bar

An antique mirror tile was used behind the main bar

The vaulted heritage ceilings

CALENDAR

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

BASKETBALL

A-LEAGUE

Basketball season is upon us! Fans of the game can rejoice knowing that both the NBA is back and the Australian leagues – NBL and WNBL – also start up again early this month. With the different time zones in play, venues can show basketball at just about any time of the day.

NBL and WNBL: Starts Thursday 5 October, 7:30pm; and Saturday 7 October, 3pm, respectively. Fox Sports 3.

NBA: Starts Wednesday 18 October, 11am. ESPN.

The Hyundai A-League continues to grow in popularity, with the last season having a record 117,000 club memberships. This year is set to be even bigger, and venues will be taking full advantage. In the first round expect some big games, like a Grand Final replay between Sydney FC and Melbourne Victory.

When: Starts Friday 6 October, 8pm. Melbourne City v Brisbane Roar.

Channel: Fox Sports 1.

MOTORSPORT

UNION

Australia’s most famous car race is back on and revheads will be eager to watch all of the action. Fox Sports 5 will be broadcasting Bathurst 1000-related content from Thursday 5 October, including past races, documentaries and qualifiers. It will all culminate in ‘The Great Race’ on Sunday.

When: Sunday 8 October, 11am.

Channel: Fox Sports 5 and Channel 10.

There will be plenty of international Union action throughout the month, but there’s one match everyone has been waiting for: Game 3 of the Bledisloe Cup. The Wallabies will be desperate to finally beat the All Blacks after coming so close in Game 2.

When: Saturday 28 October, 7pm.

Channel: Fox Sports 1 and Channel 10.

NEXT MONTH One of the most anticipated MMA cards hits early next month when Georges St-Pierre returns from a four-year Octagon hiatus to challenge middleweight champ Michael Bisping for his belt at UFC 217. Fans will get to see if the former three-time UFC world champion still has the goods and if he can break Bisping’s 16-month title reign.

When: Sunday 5 November, 1pm.

Channel: Main Event. *All times are AEST

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