PREPARING FOR THE SUMMER FEATURE

Preparing for Summer feature

Managing the summer madness

With the busy season rapidly approaching, and staffing issues still high on the agenda, Seamus May spoke to operators around the country to hear how they’re adapting their offers.

It's no secret that the hospitality sector is feeling the strain when it comes to staffing, with recent research from jobs listing firm, Seek, suggesting that applicants are at a two-year low, while job ads are at a two-year high.

The situation is doubtless to be compounded by the upcoming busy season – the first summer in Australia without restrictions since 2019. Venues with diversified outdoor space, bar, entertainment, and events and function operations will be looking to capitalise on the most important time of year for pubs, but in many cases, will be forced to do more with less staff.

BEHIND THE BAR

A cornerstone of any successful pub is its bar and drinks offering, and as the temperatures begin to climb, operators will be looking to ensure their menus are summer-friendly.

Natasha Leembruggen of the Three Pound Group, which operates Perth venues The Camfield, The Reveley, The Stables and The Elford, said that the group would alter their menu to match the season.

“All venues will have seasonal changes for summer on both food and beverage,” Leembruggen says.

In general, the group’s venues will undergo a full audit of furniture, equipment, lighting and menu to ensure they are ready for the busy season.

Leembruggen highlights several beverage trends she expects to take hold this summer.

“Cocktails just keep getting more popular, [with] spins on classics like Margaritas, Pina Coladas, Caprioskas.”

Also in fashion, Leembruggen explains, are skin-contact wines and chilled reds, while the group is “finding a huge resurgence in textural white wines (Chardy, Verdelho).”

“Beer wise it’s all hazy and bolder hoppy flavours but in an approachable ABV per centage,” she adds.

Brands too are adapting their offering to meet the demands of the on-premise visitor in the warmer months. One such company is Archie Rose, which has added two new light spirits, Straight Dry Gin and True Cut Vodka to its new range of approachable products, Fundamental Spirits. A Double Malt Whisky will also join the collection in Winter 2023, once it has finished ageing.

“This range was created to give more people access to higher quality Australian spirits that hero sustainably sourced local and native ingredients versus international brands - at a similar price point,” says Archie Rose’s master distiller, Dave Withers.

These spirits are designed to be accessible for both consumers and bartenders alike, and are certain to make an impact behind the bar this summer.

“The Fundamental Spirits range bottle has also been adapted from Archie Rose’s signature bottle shape, including a longer neck and lighter weight, built for the rail and easy usage.

“Straight Dry Gin has a juniper-forward profile enhanced then by native lemon myrtle along with reclaimed orange peel and pink peppercorn, to enhance a gin and tonic or a gin cocktail,” Withers adds.

While the True Cut Vodka is described by Withers as possessing “a neutral palate [that] will then serve as a great introduction to our Native Botanical Vodka,” which sits in the more premium Archie Rose range.

“We were really keen to launch these ahead of summer - for use in bars and at outdoor events,” Withers continues.

“We know that Australians love drinking Australian spirits, but the artisanal nature of craft distilling means that to date our products, along with others local spirits, have been reserved for the top shelf, with international brands still dominating the market.

“The intention of this range is to therefore redefine people’s access to Australian spirits at a more accessible price point.

Archie Rose will be supporting its on-premise partners this summer with the introduction of the Fundamentals range.

“We will be working with some of Australia’s most well-recognised bartenders and venues to bring these great spirits to life in some of the finest drinks going around.”

Scott Armstrong, managing director of Sunshine Coast Hotels is predicting a bumper summer period after the reopening of the borders and the loosening of COVID restrictions.

“This summer, our drinks lists will reflect refreshing local craft lagers and ales, cool aromatic white wines as well ginger beers and seltzers served over ice.”

HOLISTIC HIRING

Besides menu changes, the workforce behind the bar is a clear pressure point where venues will feel the impact of staff shortages.

“We will be hiring pretty much any staff we can attract with the right attitude. The labour market is tighter than we have ever seen it so we will be redeploying existing workers wherever we need to as well,” Armstrong says.

“For the first time we have started to engage with chef migration to support our existing kitchen brigades and have eight chefs now on the books.”

Tom Allan, sales and marketing director for the Kickon Group states that retention has been just as important for his group as recruitment.

“We have been quite fortunate in that we’ve been able to retain our staff post-covid. Kickon Group has a strong focus on team engagement, and we’ve found that regularly checking in with our staff and quickly actioning feedback has created a great culture and a workplace that is enjoyable to work in,” Allan adds.

“Like any other pub, we’re always in a state of recruitment, however seeing the number of friends and family that have now joined our team after being recommended by current staff is really great to see.”

Adjustments to operations can ensure things run smoothly, as Leembruggen illustrates.

“We are finding we have to be more dynamic and flexible when it comes to our operations to accommodate staffing issues. In some instances [this means] making menus easier to produce for staff, ie. batching cocktails.”

“Operationally we have less separation between floor and bar teams, therefore allowing us to work a service with less people – creating more all-rounders.”

Training will be a crucial tool for operators looking to see out the summer successfully, both with new hires and existing team members, as Craig Ellison, CEO of Australian Venue Co (AVC) illustrates.

“Whilst it’s not easy, we are finding there are many willing young kids keen to enter the industry, if you are happy to invest the time in training,” Ellison says.

AVC has put in place incentives to both attract and retain staff.

“We’re running a major hiring drive, and welcoming lots of new people to the industry with paid training designed for beginners.

We’re also offering new starters a $1000 voucher if they stay with us ‘til New Year’s Day,” Ellison adds.

This message is echoed by Leembruggen, who says Three Pound Group are “hiring younger, less experienced staff and relying on stronger training policies and procedure to get them up to speed.”

The company is also sharing staff across its various venues, when increased demand can be predicted in a particular area, such as game days at The Camfield, which is located at the base of Optus Stadium.

OUT IN THE OPEN

As the warmer months take hold, drinkers will be keen to head to their local beer garden or rooftop bar to soak up the sun. Australian Hotelier asked operators what preparations they had in place for this increased outdoor trade, and how this might impact their staff arrangements.

“We have some major renovations with a huge investment in outdoor spaces underway, which are due to open this summer, including The Wickham and Riverland in Brisbane, Claremont Hotel in WA and Burleigh Town Hotel on the Gold Coast,” Ellison says.

The Bribie Island Hotel

Riverland is based at Brisbane’s popular Eagle Street Pier, with renovations running to $3.5m, while the Claremont is receiving a $9m total venue refurbishment, including a new rooftop space.

“There’s nothing better than a cold beer in the sun in a beer garden – they’re extremely important spaces for us.”

Similarly, Leembruggen describes the outdoor spaces in the Three Pound portfolio as “imperative”.

“It’s Perth - we love to sit out in the sun or get amongst the fresh air in the warmer months so the more aesthetically pleasing, the more inviting and the more operational the better for business.”

“For a few of our venues, the outdoor spaces are made for changes in season. The Camfield erects a marquee in its beer garden, The Reveley has a retractable roof and misters.”

The Boundary Hotel, West End

Armstrong expects outdoor spaces at Sunshine Coast Hotels to attract significant trade over the coming months, but also states that the group has taken steps to ensure they will be comfortable under the sometimes fierce Queensland sun.

“Most of our customers love the outdoor spaces to drink and dine. On some days, it is simply too hot to do so, but for the majority of the summer this is where most of our patrons will enjoy their experience with us.

“We are refreshing some of the outdoor furniture across the group. We have also updated our range of shade umbrellas.”

At-table ordering eases staffing pain

In looking for solutions, AVC’s Ellison has pointed to technology as a means of reducing the strain on staff and operators.

“We jumped onto order-at-table technology early, which eases the pressure on needing lots of staff to take orders. This frees up our staff to focus on high value tasks and engaging with our customers,” Ellison says.

The Plough Inn is a high-volume venue

Ellison also stated that the group “make sure the out doors areas have order-at-table options to make it easy for customers to get served quickly, without needing to find an inside bar.”

The Plough Inn, a high-volume pub located on prime real estate in Brisbane’s South Bank, has also looked to use this technology to ease staffing demands. Tom Allan, from the operating Kickon Group, explains that this approach also requires its own tailored training.

“After introducing Mr. Yum as our at-table ordering service in late 2021, we have spent a lot of time developing efficiencies around the delivery of food and beverage and training designated runners[or] dispense bartenders,” Allan says.

“As a result, we’ve been able to service more customers to a higher standard while minimising long lines at the physical bars.”

THE SHOW MUST GO ON

Around Australia, operators will be confidently welcoming bookings, events, functions and entertainment for a celebration season free from social distancing restrictions.

Elliot Solomon, CEO of Solotel, believes the appetite for entertainment amongst drinkers is high.

“We’re seeing people looking for more late-night offerings and so we’re catering for that. The Bank, Marly, Albion, and Kings Cross Hotel already have a solid late-night offering,” Solomon says.

Solotel’s Golden Sheaf

“Paddo Inn recently launched ‘Night Cap’ on Fridays and Saturdays from 10pm – 1am for those looking for somewhere chilled to go with music after a local dinner.”

“We have 20 pubs and bars in our venue portfolio, and all have a jam-packed calendar of activity for summer. Live music, DJs and entertainment is always central to the experiences we create at Solotel,” Solomon continues.

“We have a solid roster of performances planned across our pubs and bars, from the Golden Sheaf to Waywards at Bank, Albion Parramatta to Kings Cross Hotel. Each venue’s summer program is unique to its crowd and location, even when it’s part of a group-wide initiative.”

This expansion of late-night events has been matched by investment in Solotel’s entertainment and function spaces, as Solomon explains.

“We recently transformed the underutilised upstairs level of the Edinburgh Castle Hotel into Dusk Club, an intimate 1920s-inspired late night cocktail bar with live jazz,” the CEO explains.

“The intention was to create a space that welcomed a completely different guest who perhaps would never have come to the Eddy.”

A SEASON OF OPPORTUNITY

Evidently, operators in Australia will face certain challenges this summer, with most returning to pre-pandemic operations, albeit with stretched or shortened workforces.

Moreover, many venues will be offering an expanded service as consumers flock to the pubs, and they look to capitalise on the alignment of warm weather and major holidays.

This said, Australian Hotelier has found that venues who are able to tread this tightrope, through additional training, altered practices or the embrace of new technology, will be richly rewarded by the time autumn rolls around. And those operators who cannily offer season appropriate food and beverage options are likely to enjoy even better outcomes.