Australian Hotelier October 2023

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 40 No. 9 - OCTOBER 2023

Navigating Change Amplifying Success

IN THIS ISSUE: PREPARING FOR SUMMER | CHANGING REAL ESTATE TRENDS | WINE

To get Foxtel for your venue call 1300 761 056 or visit Foxtel.com.au/venues

THE SUMMER OF

CRICKET Contents

WE ENCOURAGE RESPONSIBLE DRINKING

Get the facts DrinkWise.org.au

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

ON

SPECIAL FEATURES 10 IWD 2023: Highly respected women

P18

26 Pub Accommodation: Honing in on the

right kind of pub room guest.

E VERY G A M E LIVE

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 PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au SUBSCRIPTION RATES 1yr (11 issues) for $95.00 (inc GST) 2yrs (22 issues) for $152.00 (inc GST) – Saving 20% 3yrs (33 issues) for $199.00 (inc GST) – Saving 30% To subscribe and to view other overseas rates

visit www.intermedia.com.au or Call: 1800 651 422 (Mon – Fri 8:30-5pm AEST) Email: subscriptions@intermedia.com.au

throughout the industry explain how they are embracing equity.

12 Cover Story: Banktech brings you the

power of one solution for gaming and cash management.

14 Gaming: What’s to come in regulations

and hardware?

Ed’s 18 Draught Beverages: Carringbush Hotel Pick

has banked on taps for sustainability.

22 Selling Sport: Big sporting matches

REGULARS

6 News: What’s happening in pubs across

Australia.

32 Design & Build: The Abercrombie Hotel

brings together three venues in one.

34 Tales from the Top: Chris Cheung

celebrates Coogee Bay Hotel’s 150th anniversary.

provide the opportunity to double normal trade revenue.

Editor’s Note AT AUSTRALIAN

respected women within the hotel industry

Hotelier, we’re so

relaying their experiences around equity

pleased to announce

(p 10). Further on, one Melbourne pub

Queensland this year! As

business boon for pubs for sometime, but

Summer is around the corner, and that only thing, the cricket that we’ll be means taking the one has banked totally on taps season for its beer and is here. You can watch every ball of Pub every over of the; Leaders Summit to wine offering (p 18). Sports have been a big one of the most dynamic with the right promotions you can actually • CommBank Women’s • Dettol ODI Series pub markets in the country, it felt right that double a normal days trade for a big match International Series this year the event should be •held Dettol T20I Series in the day (p 22). There’s some great reads ahead.

• ICC Men’s Cricket World Cup KFC Big Bash League Sunshine State. The program•will be covering big topics relevant to publicans all Women’s Cheers!

• NRMA Insurance Testsome Series • Weber Big Bash League

DISCLAIMER: This publication is published by Food and Beverage Media Pty Ltd (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 © 2023 - Food and Beverage Media Pty Ltd

across the country: the current economic conditions; gaming regulations; staffing

Vanessa Cavasinni, Editor

With so much cricket over the summer months, Foxtel has you covered, ensuring shortages; and F&B offerings. You can find E: vcavasinni@intermedia.com.au your customers wont miss a thing. more details on p 7, and there will be regular updates from now on. Make sure to check out www.publeaders.com.au as well!

For now, please enjoy this issue of the magazine. Inside you’ll find some great reads, including a spotlight on some highly

Event availability correct at time of publishing and may be subject to change.

Available for Foxtel Business subscribers only. Foxtel marks are used under licence by Foxtel Management Pty Ltd.

Next Month

➤ Pub Dining

➤ Family Friendly

➤ Preparing for Winter

CONTENTS & ED’S NOTE

WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au

Contents SPECIAL FEATURES

P33 26 Regional Story: The Steampacket

Hotel’s new owners are focused on

10 ALIA 2023: Check out the finalists for

bringing year-round entertainment to

this year’s Australian Liquor Industry Awards.

14 Cover Story: The team at JLL identifies

Batemans Bay. 28 Marketing: George Redmond explains

how to use AI in your marketing plan.

the newest in-demand features for pub assets across the country.

15 Ed’s Preparing for Summer: As trade is about Pick

to ramp up, publicans discuss how

they’re getting their venues ready for the onslaught.

22 Wine: The varietals and trends that

REGULARS 6 News: What’s happening in pubs across

Australia.

30 Design & Build: Jacksons on George is

back in Sydney’s CBD – but not as you

publicans are predicting will drive wine sales this summer.

remember it.

34 Tales from the Top: Scott Armstrong

explains his group’s rebrand to Maeva Hospitality.

Editor’s Note year round, but there’s

followed by a great feature from page 22

something about warm

on the varietals and wine trends that will be

weather that really

massive hits for the rest of the year. And in

elevates the Australian

what is well and truly awards season, check

pub experience.

out the finalists for the 2023 Australian Liquor

Whether it’s a coastal

Industry Awards (p 10). The winners will be

pub beer garden overlooking the water, an

announced at the end of the month in Sydney,

inner-city rooftop or a regional courtyard

and you might just be able to snag a last-

or garden, pub outdoor areas really come

minute ticket or two to the party of the year.

alive in spring and summer. The weather Cheers!

but detailed planning by pub operators keeps patrons there. Thanks to you, those

Vanessa Cavasinni, Editor

buzzing spaces with a great soundtrack,

E: vcavasinni@intermedia.com.au

party vibe going.

If you’re looking for any advice on how you can better prepare your venues for summer,

4 | 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 PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au

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PUBLISHER: Paul Wootton

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PUBS ARE great fun all

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

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DISCLAIMER: This publication is published by Food and Beverage Media Pty Ltd (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 © 2023 - Food and Beverage Media Pty Ltd

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The rating is issued by SuperRatings Pty Ltd ABN 95 100 192 283 AFSL 311880 (SuperRatings). Ratings are general advice only and have been prepared without taking account of your objectives, financial situation or needs. Consider your personal circumstances, read the product disclosure statement and seek independent financial advice before investing. The rating and awards are not recommendation to purchase, sell or hold any product and are only one factor to be taken into account when choosing a super fund. Past performance information is not indicative of future performance. Ratings are subject to change without notice and SuperRatings assumes no obligation to update. SuperRatings uses objective criteria and receives a fee for publishing awards. Visit www.lonsec.com.au/superfund/ratings-and-awards/ for ratings information and to access the full report. © 2022 SuperRatings. All rights reserved. General advice only. Consider the relevant Hostplus PDS and TMD at hostplus.com.au and your objectives, financial situation and needs, which have not been accounted for. Awards and ratings are only one factor to consider. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 trustee for Hostplus Superannuation Fund, ABN 68 657 495 890. HP2392

In the

news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

Kinselas Hotel (pictured) was sold with the Courthouse Hotel for $61m The Grove Hotel in Mackay was sold less than a fortnight after listing

MAHM CONSOLIDATES PUB PORTFOLIOS MA Financial Group, has sold a number of assets recently as the investment group secures its pub investments.

Redcape Hotel Group’s portfolio is placed within a fund financially backed

by MA Hotel Management (MAHM), the hospitality division of MA Financial Group. Redcape Hotel Group’s decision to sell assets followed the report of variable operating performance over the June 2023 quarter due to deteriorating consumer confidence, which impacted revenue growth.

Redcape managing director, Chris Unger, first indicated the likely sale

assets and just weeks later a deal was settled on Mackay pub The Grove Hotel.

“We are pleased with the progress we have made with asset sales. In a

of assets in a note to Fund investors,

It was confirmed that the sale price

short space of time, we have exchanged

praising the group’s ability to leverage

achieved for the pub was in line with

contracts on more than $70 million worth

the depth and quality of its 35-venue

market guidance, but the price paid and

of venues, at or above book value.”

portfolio to selectively recycle capital

identity of the buyer was not disclosed.

Outside of the Redcape fund, MAHM

In September, Redcape Hotel Group

recently exchanged contracts with Virtical

through divestments.

The sale of assets began when Redcape

sold a further two properties, the Shafston

on two adjoining Sydney hotels in a

divested the Aspley Hotel in North

Hotel and the Central Hotel. Located in

combined transaction of $61 million. The

Brisbane for $10.5m, in an off-market

East Brisbane, the Shafston Hotel, was

sale of the Kinselas Hotel and Courthouse

transaction to a local operator.

acquired by Sydney-based hotel group

Hotel, both located in Darlinghurst’s

Tilley & Wills. In New South Wales, the

Taylor Square, was a result of changes

the decision to place two large-format

South Coast’s Central Hotel was sold to a

in the construction and funding markets,

pubs in Far North Queensland on the

local operator.

meaning the timeframes associated with

In August, Redcape Hotel Group made

market. HTL Property and JLL, who jointly

Unger commented on the success of

handled the EOI sale process, confirmed a

Redcape’s recent sales, an indication of

area now sat outside of the fund’s target

wide range of interest generated for both

high market confidence in hotel investment.

investment horizon.

6 | Australian Hotelier

the redevelopment of Taylor Square

NEWS

VGCCC cracks down on gaming infringements In recent weeks, charges have been laid

allegations they allowed a minor to gamble

players with the ability to set time and

against a number of venues in Victoria

on 27 occasions between 8 September

spend limits through the YourPlay system

for gaming infringements. The affected

and 1 November 2022.

is in breach of a key legal obligation aimed

venues have been charged with breaches

In an investigation that was launched

at protecting the community from gambling

of the Gambling Regulation Act 2003,

following a complaint from a member of

by the Victorian Gambling and Casino

the public, the TAB agency was charged

Control Commission (VGCCC).

with allowing a minor to gamble and

compliance with the requirement to

Tabcorp, along with eight venues, were

harm,” added Kimmitt.

“We are actively monitoring venue

failing to ensure reasonable supervision of

have YourPlay available on all electronic

charged for allegedly allowing a minor

electronic betting terminals. Meanwhile,

gaming machines and will pursue those

to gamble. Tabcorp faced 54 charges

the venue operators were charged with

that opportunistically or deliberately

including 27 counts of allowing a minor to

allowing a minor to gamble, allowing a

contravene their obligations.”

gamble and failing to reasonably supervise

minor within a gambling area and failure

electronic betting terminals.

to ensure gambling vending machines

Tower Hotel for its alleged failure to

A further charge was laid against the

“One of the most serious harms is

were reasonably supervised at all times.

ensure staff had compulsory training. The

allowing minors to gamble,” said VGCCC

If found guilty, the operators face a

35 charges could attract a maximum fine

CEO Annette Kimmitt AM. “All gambling

maximum collective fine of more than

of $758,172, with the hotel directed to

venues must ensure they do not accept

$1 million, while Tabcorp could face a

cease operating gaming machines until the

a bet from a minor and must ask for

maximum fine of $698,997.60.

matter has been rectified.

identification from anyone they suspect could be underage.”

The Olympic Hotel, Brunswick Club,

Rumotel Pty Ltd, the operator of Melbourne’s Tower Hotel, has received 34 charges for breaching the Act by allegedly

Edwardes Lake Hotel, Parkview Hotel,

failing to have YourPlay functioning on

Albion Charles Hotel, Doncaster Hotel,

its electronic gaming machines and the

Rose Shamrock & Thistle Hotel, and

related YourPlay kiosk.

the Northcote TAB Agency, also face

“Any venue operator that fails to provide

Keep up with the latest Subscribe now to our fortnightly newsletter: industry news! www.theshout.com.au/subscribe-australian-hotelier October 2023 | 7

NEWS

Joshua Hillary joins Solotel from Duxton Hospitality Services

Solotel appoints first F&B director Solotel has appointed its first ever food

will report into Hillary and will work with

“I’ve been fortunate to have built up a

and beverage director, Joshua Hillary (ex

the venue teams across the likes of Opera

diverse range of experience across some

Duxton Hospitality Services, Rockpool

Bar; Barangaroo House; North Bondi Fish;

amazing venues,” explains Hillary.

Dining Group).

Aria; Kings Cross Hotel; The Clock, Surry

Hillary, who officially starts midOctober, will direct a sharp new focus

“I’m looking forward to applying similar

Hills; The Abercrombie and others.

principles in terms of guest experience to

“Josh’s appointment as Solotel’s

Solotel’s established pubs, restaurants,

on service, food, and drink across

first ever food and beverage director is

and bars as well as its future openings.

Solotel’s portfolio of 26 pubs, bars,

hugely significant for us as a group and

I’m particularly excited about taking what

and restaurants. The senior leadership

demonstrates the deep commitment

people expect of pub food and guest

team appointment signals an important

we have to elevating these crucial

experience and really stretching that to a

milestone in Solotel’s ambitious strategy

components of each of our pub, bar, and

new level.”

to be the choice in hospitality for the next

restaurant offerings,” explains Solotel

generation, curating the most creative,

CEO Elliot Solomon.

culture-forward, and personalised hospitality experiences.

“We’re incredibly excited about

Hillary’s appointment follows the unveiling of Solotel’s fresh new brand and company values in April as part

the evolution of Solotel and the

of its strategy to attract top talent for

Hillary brings more than 20 years of

opportunities that Josh’s expertise and

its future growth plans. The rebrand

industry experience to the role, including

experience will open up for food, drink,

positioned Solotel as ‘A Family

most recently as director of operations

and guest experience at Solotel venues.

of Venues’ with ‘enabling growth,

at Duxton Hospitality Services and prior

We can’t wait for him to get started in

cultivating creativity, and creating unity’

to that as food and beverage director

October just in time for Chez Blue, our

at the heart of its values.

at Rockpool Dining Group. A team of

new neighbourhood French bistro, to

Solotel’s food and beverage specialists

open in Rozelle.”

8 | Australian Hotelier

L-R - Chris Mul’Howard, Regina Lee, Ella Collins, Jake Walsh and Skyler Hunt

NEWS

THE POWER OF A DIVERSE WORKFORCE IN HOSPITALITY SevenRooms brought its Pass The Bread panel event to Sydney last month to discuss diversity, equality and inclusion, and its influence in the hospitality industry.

Hosted by SevenRooms senior community development manager Skyler Hunt, the panel consisted of Esca group operations manager Chris Mul’Howard, Merivale senior learning and development manager Jake Walsh, Stanley House Studios account director Regina Lee and Solotel relationship manager Ella Collins.

In a conversation about empowering your staff to understand the diverse needs of your customers, Walsh explained that the first step is building an engaged and inclusive workforce.

“For us, it starts at the recruitment process. Obviously, a skilled workforce is important in hospitality, but over the last two years we have really focused on the personality of the individuals that are coming through and making sure that they fit our values. Merivale has four strict core values, but each venue has the freedom to define what those values mean to them.

“We hire through our venues, people who fit the definition of those values.

We’re really in touch with the communities that surround our venues, and really focused on bringing people into our business who are passionate and show the right personality and values, rather than their skillset.”

Collins added: “The more diverse the workforce you have, the more ideas are going to get brought to the table. More ideas result in more effective events and activations.”

Beyond recruitment and representation, Walsh elaborated on the importance of educating your workforce so that they are equipped to respond to new situations.

“As soon as something happens in our world, it’s a great opportunity to educate our team. Not only our employees, but our wider reach workforce, our contractors and suppliers, the people who come and visit us day in day out, as well as our guests.

“WorldPride is a fantastic example. We felt that our workforce probably wasn’t ready to be respectful enough to the people that we were going to welcome into our venues. We took that opportunity to partner with some of the best in the business, letting that trickle through a 500-large training session and seeing the rewards throughout the year in how our team started to react to different situations in a way that is respectful, inclusive and makes us feel proud of them.”

Speaking from the perspective of a group role, Collins expanded on the discussion by sharing insights into Solotel’s approach of outsourcing training.

“In terms of training, partnerships have been the biggest tool for us. We might not have the tools internally to be able to achieve true diversity and inclusion, so externally, we really focus on partnerships. It takes some investment at a group level and it’s not cheap, but the best educational results we have seen have been through our partnerships.”

To read more of the panel’s insights on how DEI is improving operations in their venues, scan the QR code.

October 2023 | 9

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AUSTRALIAN LIQUOR INDUSTRY AWARDS

MUSIC ICONS

The 2023 Australian Liquor Industry Awards (ALIA) will celebrate the best of venues, people and products of the hospitality industry on 25 October in Sydney. Check out the list if on-premise finalists below.

THE 2023 ON-PREMISE FINALIST ARE...

NEW VENUE OR CONCEPT

Brook Hotel, Mitchelton, QLD Le Foote, Sydney, NSW Odd Culture Fitzroy, Fitzroy, VIC Plough & Ale, Calderwood, NSW Prince Consort Hotel, Brisbane, QLD Saint Hotel, St Kilda, VIC The Abercrombie, Sydney, NSW The Beaufort, Highgate, WA The Doonan, Doonan, QLD Victoria Park Hotel, Victoria Park, WA Woolly Bay Hotel, Woolloomooloo, NSW

BEST NEW BAR

Ruby My Dear, Brisbane, QLD Bar Bellamy, Melbourne, VIC One or Two, Melbourne, VIC El Primo Sanchez, Sydney, NSW Enmore Country Club, Sydney, NSW Eau De Vie, Sydney, NSW Moku, Sydney, NSW Copacabana Club, Brisbane, QLD The Shaking Hand, Canberra, ACT Mae Mabel, Wollongong, NSW Fossey’s Lygon, Melbourne, VIC Maggie May, Newstead, QLD

2KW Bar, Adelaide, SA Alba Bar & Deli, Brisbane, QLD Bar Margaux, Melbourne, VIC Bopp & Tone, Sydney, NSW Gimlet at Cavendish House, Melbourne, VIC Pearl Diver Oyster Bar & Bistro, Melbourne, VIC Terminus Hotel, Fitzroy North, VIC The Gem Hotel, Griffith, NSW The Old Fitzroy, Woolloomooloo, NSW The Peakhurst, Sydney, NSW The Rix Hotel, Charters Towers, QLD The Royal Hotel, Perth, WA Watervale Hotel, Watervale, SA

BEST LIVE MUSIC VENUE

Beach Hotel, Byron Bay, NSW Brooklyn Standard, Brisbane, QLD Duke of Enmore, Sydney, NSW Eatons Hill Hotel, Brisbane, QLD Mary’s Underground, Sydney, NSW Memphis Slim’s, Adelaide, SA Ramblin Rascal, Sydney, NSW Sandstone Point Hotel, Sandstone Point, QLD Shady Pines, Sydney, NSW The Abercrombie, Chippendale, NSW The Botany View Hotel, Newtown, NSW The Gov, Hindmarsh, SA

BEST SPORTS VENUE

Bella Vista Hotel, Sydney, NSW College Lawn Hotel, Prahran, VIC East Village Sydney, Sydney, NSW Eatons Hill Hotel, Brisbane, QLD Fat Angel Sports Bar, Brisbane, QLD Fat Freddy’s, Gold Coast, QLD Settlers Inn, Port Macquaire, NSW The Highway, Adelaide, SA The Locker Room, Sydney Olympic Park, NSW The Sporting Globe, Richmond, VIC Warradale Hotel, Warradale, SA

BEST GAMING VENUE

BEST FOOD MENU

BEST BAR OWNER

Woodville Hotel, Woodville South, SA Seaview Hotel, Townsville, QLD Epping Hotel, Epping, VIC Fairfield Hotel, Fairfield, NSW Crossroads Hotel, Sydney, NSW Eatons Hill Hotel, Brisbane, QLD Prince Consort Hotel, Brisbane, QLD Royal Oak, Double Bay, NSW The Highway, Adelaide, SA The Peakhurst, Sydney, NSW

Bryce McDonough & Chau Tran, Burrow Bar, NSW Brooke Hayman & Julian White, Whisky & Alement, VIC Ciara Doran, The Doss House & Frank Mac’s, NSW David Stucken, Terrarium, WA Dre Walters, Old Mates Place, NSW Hayden Lambert, Above Board, VIC Jamie Fleming, Alba Bar & Deli, QLD Luke Whearty, Byrdi, VIC Matthew Stirling, Robert Libecans & Ryan Noreiks, Caretaker’s Cottage Natalie Ng, Door Knock, NSW Ollie Margan, Maybe Mae, SA Pete Hollands, Frog’s Hollow Saloon, QLD Pasan Wijesena, Earl’s Juke Joint, NSW Tash Conte, Black Pearl, VIC

BEST BAR TEAM

Apollonia, Sydney, NSW Baxter Inn, Sydney, NSW Black Pearl, Melbourne, VIC Brooklyn Standard, Brisbane, QLD Caretaker’s Cottage, Melbourne, VIC Door Knock, Sydney, NSW Double Deuce, Sydney, NSW Frog’s Hollow Saloon, Brisbane, QLD Hains & Co, Adelaide, SA Maybe Sammy, Sydney, NSW Old Mates Place, Sydney, NSW The Lobo, Sydney, NSW Varnish on King, Perth, WA Whisky & Alement, Melbourne, VIC

BEST NO-LOW ALCOHOL PRODUCT Crodino Etto Fizz Functional Four Pillars Bandwagon Heaps Normal Hazy Heaps Normal XPA Heineken 0.0 Lyre’s Modus Nort Naked Life YES! You Can

BEST MIXER

Angostura Bitters Capi Coca-Cola De Kuyper Liqueurs Fever Tree Long Rays Master of Mixes Monin Liqueurs Red Bull Schweppes Strangelove The Artisan Drinks Company

BEST DRAUGHT PRODUCT Carlton Draught Cooper’s pale Lexington Hill Espresso Martini Moon Dog Fizzer Stone & Wood Pacific Sydney Beer Co Lager TAP Wines Tooheys New

VB XXXX Gold Young Henry’s Newtowner

BEST ON-PREMISE SPIRIT 1800 Tequila Aperol Archie Rose Signature Dry Gin Fireball Four Pillars Rare Dry Gin Grey Goose Vodka Jack Daniel’s Jose Cuervo Especial Tequila Mr Black Never Never Triple Juniper Gin Patrón Silver RHUBI

BEST BEER VENUE

Beer DeLuxe, Melbourne, VIC Besk, Melbourne, VIC Bitter Phew, Sydney, NSW Boilermaker House, Melbourne, VIC Carringbush Hotel, Abbostford, VIC Forest Lodge Hotel, Forest Lodge, NSW Netherworld, Fortitude Valley, QLD NOLA, Adelaide, SA Odd Culture, Sydney, NSW Royal Albert Hotel, Sydney, NSW The Local Taphouse, Melbourne, VIC The Scratch, Milton, QLD

BEST WINE LIST

Alba Bar & Deli, Brisbane, QLD Bar Liberty, Fitzroy, VIC Cru Bar, Brisbane, QLD Embla, Melbourne, VIC La Salut Norfolk Hotel, Redfern, NSW Le foote, Sydney, NSW Lil Sis, The Abercrombie, Sydney, NSW Love Tilly Devine, Sydney, NSW Railway Hotel, Port Melbourne, VIC The Dolphin Hotel, Surry Hills, NSW The Winery, Sydney Watervale Hotel, Watervale, SA

BEST COCKTAIL LIST

Apollonia, Sydney, NSW Black Pearl, Melbourne, VIC Caretaker’s Cottage, Melbourne, VIC Door Knock, Sydney, NSW Double Deuce, Sydney, NSW

www.liquorawards.com.au

Don’t ut miss o

TICKETS ON SALE NOW

Frog’s Hollow Saloon, Brisbane, QLD Maybe Mae, Adelaide, SA Maybe Sammy, Sydney, NSW Mechanics Institute, Perth, WA Old Mates Place, Sydney, NSW Savile Row, Brisbane, QLD The Everleigh, Melbourne, VIC The Gresham, Brisbane, QLD

BEST GIN BAR

Archie Rose Distillery and Bar, Sydney, NSW The Barber Shop, Sydney, NSW Covent Garden, Brisbane, QLD Four Pillars Observatory, Sydney, NSW Frank Mac’s, Sydney, NSW Gimlet at Cavendish, Melbourne, VIC Gin Palace, Melbourne, VIC Hains&Co, Adelaide, SA Moyas Juniper lounge, Sydney, NSW Proud Henry, Brisbane, QLD Union Electric, Melbourne, VIC Wolf Lane Distillery, Cairns, QLD

BEST RUM BAR

Burrow Bar, Sydney, NSW Flamingo’s Tiki Bar, Cairns, QLD Hains & Co, Adelaide, SA Highball Express, Canberra, ACT Hula Bula Bar, Perth, WA Jakoby’s Tiki Bar, Jungle Boy, Melbourne, VIC The Lobo, Sydney, NSW Rosie Campbell’s, Sydney, NSW Rude Boy, Hobart, Tasmania Rum Jungle Tavern, Darwin, NT Substation No 41, Brisbane, QLD The Rum Diary, Melbourne, VIC

BEST BRAND AMBASSADOR

Alice Newport, Beam Suntory, (previously Pernod Ricard) Andy Tsai, Brown-Forman Kayla Grigoriou, Grey Goose Krystal Hart, Campari Lucille Rose-Hopkins, Regal Rogue Luke Hackner, Fireball Martin Hudak, Mr Black Matt Bailey, The Scotch Malt Whisky Society Natalie Ng, Tilde Raw Vodka Ross Blainey, Glenfiddich Shay Chamberlain, Never Never Distilling Co. Trish Brew, Fever-Tree

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Caballitos, Perth, WA Cabana Bar, Palm Cove, Queensland Cantina OK!, Sydney, NSW El Grotto, Perth, WA Esteban, Sydney, NSW Hot Tamale, Darwin, NT Los Hermanos Mexican Taquería, Melbourne, VIC Mamasita, Melbourne, VIC Maya Mexican, Brisbane, QLD SoCal, Sydney, NSW Tequila Bar by Mejico, Melbourne, VIC Tios Cervecería, Sydney, NSW

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Death & Taxes, Brisbane, QLD Hickson House, Sydney, NSW Jolene’s, Sydney, NSW Savile Row, Brisbane, QLD Suzie Wong Bar, Adelaide, SA The Baxter Inn, Sydney, NSW The Doss House, Sydney, NSW The Elysian, Melbourne, VIC Varnish on King, Perth, WA Websters, Newtown, NSW Whisky + Alement, Melbourne, VIC

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Alex Boon, Pearl Diver Cara Devine, Bomba Rooftop David Stucken, Terrarium Eduardo Conde, El Primo Sanchez Evan Stroeve, Pollen Hospitality Joey Tai, Flower Drum Kayla Reid, Nick & Nora’s Lachlan Watt, Whisky & Alement Millie Tang, The Gresham Natalie Ng, Door Knock Nick Corletto, Maybe Mae

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PUBLICAN OF THE YEAR

Anthony Brady, Beach Hotel Byron Bay David Gregory, Coogee Bay Hotel Glenn Piper, Harbord Hotel Jason Hirt, Prince Consort Hotel Kayla Seeney, Camden Valley Inn Lucas Eckersley, Howard Smith Wharves Lucinda Dowling Black, Full Moon Hotel Mel Porter, Porters Plainland Hotel Nick Gregorski, Port Office Hotel Noel and Jane Jesberg, Rix Hotel Rabih Yanni, The Botanical Hotel Simon Barbato, Woollahra Hotel

BAR OF THE YEAR

Cantina OK, Sydney Black Pearl, Melbourne Caretaker’s Cottage, Melbourne Death & Taxes, Brisbane Door Knock, Sydney Double Deuce, Sydney Frog’s Hollow Saloon, Brisbane Hains & Co, Adelaide Helvetica Bar, Perth Hickson House Distilling Co., Sydney Maybe Sammy, Sydney Savile Row, Brisbane The Baxter Inn, Sydney The Everleigh, Melbourne

HOTEL OF THE YEAR

Albert Park Hotel, Albert Park Full Moon Hotel, Sandgate Harbord Hotel, Freshwater Loxton Hotel, Loxton Prince Consort Hotel, Fortitude Valley Sandstone Point Hotel, Sandstone Point Tacking Point Tavern, Port Macquarie Terminus Hotel, Fitzroy North The Abercrombie, Chippendale The Duke, Enmore The Old Synagogue, Fremantle

Gonzo Group, Adelaide Made in the Shade, Melbourne Maybe Group, Sydney Sneakers & Jeans, Perth Speakeasy Group, NSW & Vic Swillhouse, Sydney The Hospo Group, Cairns

HOTEL GROUP OPERATOR OF THE YEAR Australian Venue Co Comiskey Group Flower Hotels Hunt Hospitality Kickon Group Lewis Land Group Merivale Odd Culture Group Public Hospitality Redcape Solotel Tilley & Wills

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Applejack Hospitality, Sydney Barrelhouse Group, Sydney Camorra Bar Group, Sydney Dap & Co Drunken Monkey Group, Brisbane

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REAL ESTATE

Changing market, changing demand Hotel Coronation in Sydney’s CBD

While pub sales remain topical and front of mind for investors, several market conditions have altered over the course of the last twelve months. The JLL Hotels & Hospitality team share their insights.

AMID A lot of discourse about changing economic conditions,

when compared to asset-heavy acquisitions and can provide an

pub assets have remained a secure and sought-after asset class.

asset diversification with significantly less capital than an asset-

However, changes in market conditions are being felt, and are

heavy hotel.”

having an effect on the type of pub asset that is most in demand.

Several factors are playing into this, including debt liquidity and

Diverse earnings profile

changing banking requirements such as interest rates, banking

While gaming has always been king when it comes to earnings,

assessment rates and interest cover ratios.

with the current tightening of gaming legislation in jurisdictions

“General feedback from both banks and clients has been that the traditional emphasis on LVRs has adjusted, and now a group and or single asset’s ICR is vital to the lending appetite and associated terms,” explains Senior Vice President Tom Gleeson.

This is compounded by shifts in discretionary retail spending; the current cost of redevelopment and construction; and the current legislative environment, particularly around gaming reform.

These factors have seen operators and investors shift their

across the country, publicans are now seeking hotels with a more diverse mix of trade.

One recent sales campaign that has attracted a lot of attention is the Salisbury Hotel in Sydney’s inner-west, which has a balanced mix of trade across food and beverage, retail, gaming, 20 accommodation rooms and a popular beer garden.

Future potential

preferences in a pub asset. Here’s what publicans across the

Pubs with strong underlying land value, strategic long-term

country are currently looking for:

development potential or as a store of wealth are also high on

Leasehold hotels

the hit-list right now, for investors looking for a longer-term play. In Sydney, the sale of the esteemed Republic Hotel on one

Demand for leasehold hotels has risen dramatically of late, as

of the best corners in the CBD was highly contested, while the

they are high-yielding and offer strong cashflow over the term of

Commodore Hotel in North Sydney sold for $29m thanks to high

the lease.

profile location and approved DA for expansion, meaning plenty

“We have seen a surge in demand for strong leasehold assets ideally underpinned by ownership of the hotel licence and gaming machines given recent changes in debt market requirements –

of growth opportunity. Another recent example is the sale of the Rye Hotel in Victoria.

“There is no better example of this than the Rye Hotel in

specifically interest cover ratios,” states Executive Vice President

Victoria’s Mornington Peninsula. Offered for the first time in 45

Ben McDonald.

years, the hotel was underpinned by approximately 12,000sqm

Recent examples of this are Hotel Coronation in Sydney, and the Meadowbrook Hotel in Brisbane, the latter which has been leased until 2026, plus 2 x 15-year options taking the lease to 2056.

Gleeson suggests leaseholds allow operators to decrease risk during tighter lending environments.

“We have seen non-traditional leasehold acquirers show

of beachfront land, with favourable Commercial 1 Zoning in the heart of one of Victoria’s most popular tourism regions.”

Unique assets also don’t come by often, so when these hit the market competition for acquisition is intense.

These changing trends in demand show there’s a wide variety of pub assets to suit different boardroom strategies, business

increased interest in the sub-sector. Often this is viewed as a

objectives and budgets, so speak to the JLL Hotels & Hospitality

potential ‘risk hedge’ as it provides a greater level of cash flow

team about your hotel acquisition strategy today.

14 | Australian Hotelier

Preparing for Summer feature

DOUBLE MALT WHISKY Now Available

Now Available

PREPARING FOR SUMMER

Here comes the sun Summer is on its way, bringing with it the potential to make your venue shine.

By Caoimhe Hanrahan-Lawrence.

The beer garden at The Courthouse Hotel, Tamworth

AUSTRALIA IS known for its beautiful weather in the summertime, and there are a number of opportunities for pubs and hotels as Aussies find themselves congregating at their local watering holes.

With several festive occasions, school holidays, and the need to beat the heat, there are both significant benefits to and important considerations for this upcoming season.

CRACKING A COLD ONE CGA by NIQ identified the key drinks trends from last summer, which we may see again over the coming months. This period sees more drinks-led occasions than other times of year, especially with many celebratory occasions. There was also a rise in casual and impulse outings as consumers were spending more times outdoors.

Consumers were more experimental in their drink choices over the warmer months, with 73 per cent saying they were more likely to try new things in the on-premise. The most popular way to experiment was with new cocktails, at 52 per cent, followed by the 49 per cent who felt likely to try new serve styles such as draught or tins.

16 | Australian Hotelier

DOUBLE MALT WHISKY

PREPARING FOR SUMMER

Drinks category preference changed last summer as well, with 27 per cent of consumers drinking more soft drinks in the on-premise, followed by 21 per cent drinking more beer. Cocktails and RTDs also saw a boost of 19 and 17 per cent respectively.

For Stephen Hunt, managing director and CEO of Hunt Hospitality, cocktails have proven particularly popular at the Seabreeze Hotel in Nelson Bay. “During the summer period, guests have always shown positive feedback for summer cocktails options! At the Seabreeze Hotel, the cocktails reflect the fun and vibrance of the summer and holiday season. In particular, our Cocktail of the Month offer allows us to showcase delicious creations inspired by our onsite team of cocktail connoisseurs,” he said.

Nathan Hunt, general manager of the Brahma Lodge Hotel, located in Adelaide’s north, has had similar success with cocktails, especially with the cocktail jugs sold by the venue.

“After-work knock-offs on Friday afternoons and functions are the times during which we sell the most cocktails – but no special occasion is needed!” he joked.

To complement the increased popularity of spirits over summer, Sydney-based distillery Archie Rose has released the Double Malt Whisky, which provides the on-premise with an affordable, high-quality, Australian whisky. Co-founder Will Edwards spoke about what makes the Double Malt suited for summer.

“In terms of the whisky portfolio that we have, the Double Malt Whisky is the most suited to all year round or particularly as summer drink. That’s because it is a little lighter, it is a little lower ABV, it is a little more versatile. You can mix it in cocktails, mixed drinks, whatever you want to. It’s a bit more friendly to play with, which when you’re drinking in the summer is what you want,” Edwards explained.

This versatility is due to the combination of rye and barley whiskies.

“You can then play in those American whiskey drink spaces as well, where you typically use a bourbon or rye,” Edwards added.

Head distiller Dave Withers is excited to see the Double Malt being used in a wide range of drinks over the summer.

“We want this to be a hard-working spirit. We want this to appear in cocktails, in mixed drinks, we want it to be served as a neat pour,” he said.

The Double Malt is Archie Rose’s most recent addition to its Fundamentals range, which consists of quality, entry-level spirits and aims to put Australian spirits on pub rails.

Seafood is on the menu at Harrington Hotel

October 2023 | 17

PREPARING FOR SUMMER

We’ll often have patrons pop in for lunch and stay late into the afternoon, or come for an afternoon sip and find themselves staying for dinner and then late into the night for the music.

Cocktails are popular at Seabreeze Hotel

Nick Derrick, owner of Warragul’s Bank Hotel, also notices a shift in times that customers come into the venue during summer.

“We’ll often have patrons pop in for lunch and stay late into the afternoon, or come for an afternoon sip and find themselves staying for dinner and then late into the night for the music.

Booking times also stagger across the day [as] opposed to being more rigidly set around meal times,” he noted.

With the end of AFL and netball seasons, Derrick particularly enjoys seeing more members of his local teams spending time at the Bank.

“During the winter we won’t see a lot of those patrons until later on a Saturday evening after their functions. Now the season is ending and the sun is coming out, we pick up a lot of those who have been tied up in sport during the day on weekends, which is great,” he added.

CASUAL CATCH-UPS The school holidays can have a big effect on pubs throughout summer, with more families visiting their local venues.

“We understand that the summer months are a time for family and enjoying Australia’s great outdoors. […] Children are free to run around in our enclosed grassy area, and we are delighted to announce that we will soon be adding a children’s play area,” Stephen Hunt said of the Harrington Hotel, located on the NSW North Coast.

Similarly, the Seabreeze prides itself on the summertime entertainment options for children.

“Providing opportunities such as colouring-in competitions facilitates this family bonding further, as well as allowing young artists to contribute to the beautification of the venue at a community level,” Stephen added.

18 | Australian Hotelier

The Deck at Bank Hotel, Warragul

Nick Derrick Bank Hotel, Warragul

PREPARING FOR SUMMER

The Aussie Inn, Adelaide

Adelaide’s Aussie Inn has a robust year-round entertainment offering, including poker nights, live music, and raffles. Over summer, these

“We find we become a hot spot for smaller

events may change due to shifts in customer

groups to celebrate their end-of-year functions,

behaviour, as Aussie Inn general manager

without having to commit to a specific function

Jackson Rodgers explained.

space or package. Whether it’s a team of four,

“We make some adjustments during the warmer

At the Seabreeze Hotel, the cocktails reflect the fun and vibrance of the summer and holiday season...

Derrick highlighted the importance of catering for smaller group celebrations during the festive period.

eight, or 12, we always encourage them to make

months to cater to increased foot traffic, introducing

themselves at home in the bar and courtyard, invite

more outdoor activities that take advantage of

their friends and families down and take advantage

those areas of the pub that are less in demand over

of our spaces,” he said.

the winter, themed events around key dates and

One key event is the Melbourne Cup, with many

celebrations, and extending our live music sessions.

people wanting to experience the excitement of

These activities help to create a more vibrant

the race among friends their local community.

atmosphere for our patrons,” Rodgers said.

Tamworth’s Courthouse Hotel general manager

Live music also proves popular at the Harrington Hotel throughout summer.

“With the addition of Sunday afternoon music to

Keagan Cohen draws guests to his venue by ensuring the whole team gets involved in the race.

“We’ve found that our patrons and staff love

our Cocktail of the

our entertainment, we like to attract the summer

taking the opportunity to dress up and get

Month offer allows

post-beach crowd. After spending the morning at

together to watch ‘the race that stops the nation.’

the beach, what better way to cool off and unwind

Historically, we’ve provided a meeting place for our

than sitting back and relaxing to live music with a

community to celebrate, with prizes, themed decor

locally sourced seafood option from the specials

and live music,” Cohen described.

us to showcase delicious creations inspired by our on-site team.

Stephen Hunt, Hunt Hospitality

board?” Stephen Hunt commented.

THE SILLY SEASON

“We provide transport for people to and from the

As well as an increase in the number of casual

Tamworth races to the Courthouse, so that they can

gatherings, the summer trade also sees a large

continue the celebration after the race has been

number of formal events, from end-of-year work

run,” Cohen added.

gatherings to holiday celebrations. These occasions

The Aussie Inn has noticed an increased demand

are diverse and offering multiple function spaces

for child-friendly and family-centred functions,

or making adjustments to existing spaces can help

especially during the school holiday period.

a venue cater to the needs of different events. For

20 | Australian Hotelier

Local racing carnivals are also important for the Courthouse.

“In recent years, we’ve observed a heartening

example, being flexible with the number of seats or

transformation in the way patrons approach

allowing guests to decorate a space can set a venue

summer functions. There’s a distinct move towards

apart from others in the area.

outdoor events that are inclusive of the whole

PREPARING FOR SUMMER

family, and our outdoor playground at The Aussie has been a key player in this transition. Families now have an inviting space where the kids can play, allowing parents to fully engage and mingle with friends. This addition has not only elevated the overall experience but has also made our summer events more enjoyable for all,” Rodgers noted.

FUN IN THE SUN Outdoor spaces can be a way for guests to connect with nature, whether that be through views of the surrounding area, or by introducing greenery to the space. The Harrington Hotel benefits from its coastal location.

“The picturesque views of the Manning River and the Pacific Ocean serve as both a backdrop and a focal point, enhancing the overall atmosphere and leaving a lasting impression on guests,” Stephen Hunt described.

The Bank has recently renovated all three of its outdoor spaces, which has enhanced the venue’s vibrant atmosphere.

“We put a lot of work into lighting, cladding, timber features and greenery to freshen up these spaces,” said Derrick.

With the large number of spaces in the Bank, Derrick has seen success with offering QR code ordering alongside bar service. He also prioritises walk-in seating in these areas.

“Our downstairs courtyard is considered an extension of our public bar, in the warmer months this open-air space becomes a vibrant space full of atmosphere where people will be dining, watching sport, listening to music and enjoying the warmth. We made the decision to make this space for walk-ins only as we really enjoy seeing the courtyard and bar treated as a casual, free-flowing environment where people can come and go all day,” Derrick continued.

Keeping customers cool and shaded from the sun is of key importance in the summer as well.

As well as providing sun protection, retractable coverage to outdoor areas has the added benefit of protecting against summer showers.

“Being in Victoria, we’re used to dealing with four seasons in one day.

In late 2020, we had retracting roofs and blinds installed over the top of our deck and terrace function spaces to make sure all functions could go ahead no matter the weather. This has made Bank a very popular spot for celebrating in the warmer months, as patrons know they can be in an outdoor space packed with atmosphere and not have the weather ruin their plans last minute,” Derrick described.

The Brahma Lodge Hotel utilises a combination of fans and air conditioning units to keep guests comfortable.

“During the summer months, we find some patrons staying later to avoid the heat of the day, whilst others come in to take advantage of the air conditioning during the hottest part of the day. The fans running in our beer garden also draw people outside, where they can enjoy the fresh air without sweltering,” said Nathan Hunt.

The opportunities that the summer season provide are exciting, with many operators looking forward to celebrating festive occasions with their local community. By understanding and preparing for shifts in consumer needs and behaviours over this period, venues can make the most of the summer rush while providing memorable experiences for guests.

October 2023 | 21

WINE

Sip into summer

Pet nats, rosés and lighter reds will be a big hit this summer

As the weather starts to heat up, Molly Nicholas spoke to operators around the country about the trends and seasonal varietals keeping wine enthusiasts coming back for more.

WITH A busy summer rapidly approaching,

way for lighter style rosés and Pinot, and

pub owners and operators are making

expanding out some of our white offers. Our

to capitalise on premium wine sales, and it

End of year festivities are a great time

seasonal changes to their wine selection to

winter reds, Shiraz and Grenache blends,

proves worthwhile to hold a selection of mid-

get the most out of the festivities ahead.

are swapping out for lighter Pinot and

to high-range Champagne for celebratory

The way in which patrons perceive a

straight Grenache through the summer.

moments. Offering something special over

venue can be greatly impacted by the wine

“With rosé in particular, we’re coming

the festive period encourages customers to

offering, making it crucial to stay attuned to

off the full sugar and going into a dryer,

create memorable experiences, but there

the changing preferences of customers.

high-acid style which is refreshing. If

is still high demand for affordable sparkling

Adjusting your wine offering with

we’re talking white wines, we’ve seen a

options, as explained by Eduardo Fritis-

the seasons, and reducing your winter

big decline in New Zealand Sauvignon

Lamor, head sommelier at The Dolphin

warmers to make way for refreshing

demand, with Adelaide Hills and local

Hotel in Surry Hills.

whites and rosés, caters to different tastes

wines dominating this time of year.

and occasions while showing versatility.

“Sparkling wine is heavily activated over

“Champagne alternatives like Prosecco, Pet Nat and local sparkling are becoming

Thomas French, general manager at the

the Spring Racing Carnival season which

extremely popular. It’s a massive part of

Warradale Hotel, spoke about the changes

then leads into Christmas, with a big rosé

end of year and Christmas festivities and

he’s made for spring and summer.

and sparkling focus while people go into

with a hot summer approaching there will

celebration mode.”

be lots of bubbles in the sun.”

“We have less full-bodied reds, making

22 | Australian Hotelier

WINE

Our patrons have more wine knowledge than ever; they want to be educated on wine while they dine and show that buying local as well as a care for sustainable practices is going strong.

Siobhan Needham, The Old Synagogue

Sparkling wine is a hit from spring onwards at Warradale Hotel

interesting varietals also on the move, it’s great to see producers have had the foresight to plant these.”

One varietal that particularly gains

Seasonal specials As the weather starts to heat up, and winter wine selections are swapped for

up one position from last year.

“Both are signs of a push towards premium wines which has been a feature of post-covid trade, and for us this aligns

momentum over the course of summer is

with trends across most categories for

rosé, its light and refreshing nature making

on-premise drinking. As a country we may

it a go-to option on hot summer days.

be drinking less, but when we do, we’re

Pairing well with seafood, chicken, fresh

doing it better.”

salads and charcuterie platters, rosé can also enhance a dining experience.

“Summer of rosé really is a thing and

With the season of celebrations just around the corner, Needham agrees that sparkling varieties will continue to have

lighter, more refreshing options, the

there is nothing better than a bottle

main consideration is which varietals will

of Mon Tout Strange Love Rosé on Mr

“Australian sparkling and specifically

be popular over the course of summer.

Chapple’s rooftop overlooking the Freo

WA sparkling has never been better and

Siobhan Needham, general manager

cappuccino strip,” said Needham.

deserves more recognition. Idée Fixe,

at The Old Synagogue in Fremantle,

Tim Fitzgerald, CEO at Colonial Leisure

their moment in the coming months.

Leeuwin Estate & Howard Park Jeté

explained which white varietals will be big

Group (CLG), has identified a preference

are making some of the best to rival

movers this year.

for rosé and sparkling wines across the

Champagne, great for celebrating

group’s venues, with consumers leaning

those Christmas functions or just

we are seeing our patrons diverting from

“With customer knowledge increasing

towards premium purchases within

celebrating summer.”

the ever-popular Sauvignon Blanc.

these categories, a trend that is likely to

“Pride of place is seen with Margaret River Chardonnays going strong with

continue through summer.

“Rosé as a category has seen the most

Not only are consumers looking for a more premium experience on-premise, Fitzgerald explained that increased

the less wood, more fruit-driven style of

growth, [..] Australia is also now the sixth

consumer knowledge has also piqued an

Chardonnay. With the rise of Italian and

largest Champagne market in the world,

interest in more diverse varietals.

October 2023 | 23

WINE

Premium wines will do well as patrons drink less but better quality

“[We expect to see] the growth in

the Warradale Hotel has a mature

serving, combined with subtle up-selling

popularity of alternate varietals and

clientele, to which the pub caters with a

techniques, allows them to make confident

previously somewhat obscure blends,

well-curated list of premium wines while

and tailored recommendations.

in lieu of traditional Victorian favourites

maintaining affordable options.

such as Pinot Noir and Chardonnay, as

“Get your staff involved, include key

“In Warradale, our demographic is

people in wine list decisions and get buy-in

the production costs associated with those

firmly 30-55 year olds,” said French. “We

from your team,” said Needham. “They are

grape varietals and regions puts pressure

have a huge selection of wine, and we

the ones selling and it’s vitally important to

on our ability to pour them at a reasonable

make sure that our offer has good depth

include them and offer training.”

by the glass price.”

across all price brackets. We’re making

Wine and generational trends

As well as training your staff internally,

sure that we have a value offer, but while

working on external relationships with

people seem to be drinking less they’re

suppliers can open doors to a diverse

happy to spend more, so we’re also

selection of wines at the best price points.

Understanding the demographic of

making sure we have middle and upper

your wine drinkers, and the type of

premium levels available.”

“Talk to your reps, build that relationship, attend wine dinners and

experience they desire, will go a long

On the other hand, Fritis-Lamor has

way when curating your summer wine

seen an uptake in affordable wines as

“Support the industry – there are so many

list. While the trend of premiumisation

patrons of The Dolphin Hotel seek more

good people out there to help build a good

persists on-premise, catering to a wide

value than ever.

list and help get best pricing.”

array of preferences and budgets helps

“Guests are looking for value

chat to winemakers,” Needham added.

In a pub environment, the choice of

operators to make the most of the

alternatives to Champagne and Burgundy

wine offering plays an important role in

summer season.

and are far more adventurous to try new/

shaping the impression of the venue.

different wines from other regions.

Serving as a reflection of your venue’s

“We want to have something for everyone with a strong focus on wineries

“Additionally, we have noticed a large

identity, highlighting local and regional

that are consistently good at producing

uptake in by the glass options from box

produce can emphasise the connection

amazing juice,” said Needham. “We are

wine, the stigma around these products

your venue has to the local community,

very lucky to have a strong wine program

is rapidly changing as we offer delicious

while demonstrating a thoughtfully

at The Old Synagogue with effectively two

products at reasonable prices.”

curated selection.

Creating wine connoisseurs

suppliers, and have a fair mix of local

knowledge than ever; they want to be

Beyond the trends and varietals in the

and family owned offers as well as your

educated on wine while they dine and

category this summer, the role of staff in

bigger corporates,” said French. “Having

show that buying local as well as a care for

supporting wine sales is an essential part

a selection of wines that are not in heavy

sustainable practices is going strong.”

of the experience. Equipping staff with a

retail is really important, and it protects

knowledge of the wine selection they are

the premiumisation of the wine category.”

wine lists, targeted to different clientele.

“Our patrons have more wine

Situated on the outskirts of Adelaide,

24 | Australian Hotelier

“Don’t be afraid of your smaller, local

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The entire 16,000sqm of land is licensed at Steampacket Hotel

REGIONAL STORIES

Riverside

entertainment

The new owners of the Steampacket Hotel have big plans for this community hotspot.

By Caoimhe Hanrahan-Lawrence.

LOCATED ON NSW’s South Coast, Nelligen’s Steampacket Hotel

regional towns, and they’re looking for a little bit more from what

has recently been bought by the Meem Collection, consisting

they can find in their local pub. We really want to enhance what the

of Ben Johnston and Kalina Koloff. Johnston and Koloff also

local pub could provide, so we’ve spent a lot of money to renovate

run the Old Canberra Inn and the Dixson Taphouse, and first

the site, focusing a lot on the kitchen,” Johnston explained.

became aware of the Steampacket Hotel while driving from Canberra to the NSW South Coast.

Live music and other fun

“Like a lot of Canberrans, we own a place on the South Coast

The Steampacket is well known for hosting NelliJam, a twice-yearly

for holidays. To get to the South Coast from Canberra, you have

music festival that brings a lot of interest to the area. Remarkably,

to drive past the Steampacket Hotel and it’s a beautiful spot just

the entire 16,000 square metre venue of the Steampacket is

before you get to Bateman’s Bay,” Johnston explained.

licensed, so liquor can be sold in the carpark space where NelliJam

Nelligen and the nearby towns are popular tourist locations, with

is held. Coming from strict noise limits in Canberra, the ability to

a notable surge in trade over the summer. Because of this, the

hold live music events was exciting for Johnston. Both the size of

Steampacket needs to be flexible enough to cope with the summer

the venue and the distance between the Steampacket and other

rush, as well as serve locals throughout the rest of the year.

houses reduce noise concerns, and the campground is the closest

“In the summertime, you have the Nelligen local community,

spot to any live music events.

you’ve got the broader Bateman’s Bay community. You also have

“When we have the events on, it actually helps the business

across the road, this beautiful campground right on the banks of

of the campground, for people to attend the event and stay at

the [Clyde] river and it is heaving in summertime. The challenge for

the campground at the same time. It’s actually a really great

the pub is in the middle of winter on a Tuesday, how do we make

match. As long as we don’t have the events playing too late, the

it cosy and inviting for the locals? And then in the summertime,

local community are very supportive of it. NelliJam has been

when there’s so many people, how can we really expand and really

something that’s received a lot of community support, through

deliver great service to a whole lot of people,” Johnston explained.

sponsorships and volunteer workers that would like to get

The Steampacket Hotel recently underwent a number of renovations, most notably to the kitchen.

“It’s one of those post-covid things, where these regional areas really got a big boost. There’s a lot of people relocating to these

26 | Australian Hotelier

involved,” Johnston enthused.

As well as large events like NelliJam, the Steampacket has a number of regular entertainment offerings. There is live music in the beer garden every Saturday and Sunday, and there will be

REGIONAL STORIES The NelliJam Festival is held twice a year

The hotel has undergone a number of renovations recently

jumping castles and outdoor movie nights over the school holidays.

Providing free entry to these events has been important amid cost-ofliving concerns.

“The music events that we put on are all free, and we just want people to know that in their backyard, there’s entertainment for free,” Johnston explained.

Johnston wants to continue to improve and increase the entertainment offers at the Steampacket. In particular, he wants to provide some entertainment options for older patrons, as well as diversify the genres of the music events. With some creative assistance from his teenage son, Johnston is also planning to build a putt-putt golf course on the terrace, which he expects to be completed in the next few years.

Supporting the local community is vital for the success of a regional pub, and Johnston hopes to continue the impressive work of the Steampacket’s previous owners.

“The previous owners made the pub the centre of the community.

A pub should always be at the heart of the community and everybody should always be welcome. It should be a place for people to meet for all purposes. […] We want to obviously maintain that role, and if anything, expand on it to incorporate a bigger community,” he said.

The Steampacket has also made contributions to charity through fundraisers such as meat raffles and karma kegs, where the proceeds for an entire keg are donated to charity. Considering the impact of the 2019 bushfires on the region, the Rural Fire Service (RFS) are an important cause for Johnston and the Steampacket team to get behind.

“The RFS have got their work cut out this summer. We really want to look after them and for them to know that the pub is at their disposal for anything that they need, in terms of looking after the volunteers and making sure that there’s an air-conditioned space for people to meet in,” Johnston said.

Johnston is more than happy to provide a space for Nelligen locals at the Steampacket.

“It’s just different people coming together at the same place. There’s always people coming in and going from different places with different stories. I really like that,” he concluded.

October 2023 | 27

MARKETING

Serving up

marketing success

George Redmond, director at Stanley House Studios, explains how AI can keep your venue ahead of the pack.

THE AIR is thick with talk of artificial intelligence (AI), and just like the foam on your favourite pint, it’s hard to ignore.

But what is this technology and how can venues, marketing managers and brands use these tools in a practical way to increase efficiencies and enhance their marketing efforts?

Here are four top tips to consider as you explore the world of AI:

Know your tools There are many new platforms and so much noise around AI it

George Redmond

is hard to know where to start. At Stanley House Studios, our favourite platforms include:

detailed prompts you can provide to your AI tool. This results

• CHATGPT for copywriting – from editing social media captions

in higher-quality AI-generated content that resonates with your

to improving press release headlines.

• Canva AI for refining visual content and storyboarding shoot ideas.

audience. There are numerous online tutorials available to help improve your prompting skills—practice makes perfect!

• Midjourney for pre-production planning and image generation.

Quality over quantity

• HubSpot’s AI-powered marketing automation for optimising

In an era of oversaturation and excessive online content,

emails and CRM. • Microsoft’s AI for spreadsheeting and note taking.

Always fact check!

prioritising substance over volume is crucial. Rather than using AI solely to generate more content, think strategically about the platforms you’re targeting. Consider results and performance metrics whenever possible to guide your future content decisions.

Language model machines, or LLMs (such as the popular

Additionally, don’t overlook in-real-life (IRL) marketing efforts.

ChatGPT), are AI tools known for their wide-ranging capabilities

Utilise AI to develop content, copy, and ideas that can be

including drafting and editing copy. However, it is important to be

activated outside of the digital realm.

aware of AI’s limitations. Much like a precision cocktail mix, the inputs require a delicate balance to get a quality result!

Occasionally, LLMs might “hallucinate” or generate incorrect information meaning human fact-checking (and finessing) is essential.

Become a prompting pro All AI requires specific and detailed prompts in order to achieve the outcome you are looking for. The more you understand your customer base, their preferences, and emerging trends, the more

28 | Australian Hotelier

Remember, AI tools are accessible to all. The key differentiator lies in your ability to comprehend your brand, its offerings, and the unique needs of your audience.

View AI as a powerful supplement to your existing marketing strategy. It can generate engaging copy, suggest marketing ideas, and improve visual content. Ultimately, AI tools are designed to enhance human creativity rather than replace it.

This column was first published in our sister publication Club Management.

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DESIGN & BUILD

The next chapter of an icon

The famed Jacksons on George pub in Sydney’s CBD reopened last month, combining a public bar, bistro and rooftop bar under an architecturally designed roof.

The popular duck sausage roll (below) and Dark and Stormy cocktail (right)

30 | Australian Hotelier

The striking architectural veil can be illuminated in different colours

DESIGN & BUILD

HAVING BEEN closed since 2018, the new three-level Jacksons on George is the centrepiece of Lendlease’s new Sydney Place precinct. It is also the first venue from new hospitality group DTL Entertainment Group (DTLE).

The new Jacksons on George offers a spread of experiences guided by DTLE creative director Maurice Terzini and general manager Michael Broome, with head chef Steven Sinclair (ex Icebergs Dining Room and Bar, Northern Ireland’s The Old Schoolhouse Inn and the Potted Hen) leading the food menu across all three spaces. Entrepreneurs Steve Bannigan and Paul Ford round out the DTLE leadership team.

“Immaculate attention to detail and ingredients from renowned local producers are the throughlines connecting the Public Bar, Bistro George and the Rooftop,” says Broome.

“Steven has unleashed his wealth of experience on each menu, weaving together Jacksons’ signature style of European-influenced bistro dishes with classic Aussie fare across all three dining spaces.”

While Broome’s two decades of experience managing small and largescale pubs and bars positions him perfectly to steer the complex operational requirements of a three-level venue.

Design and layout The interiors of Jacksons on George, were designed by Richards Stanisich in collaboration with DTLE, taking inspiration from the venue’s rich history and the surrounding urban landscape.

Richards Stanisich approached the brief with the vision of a quintessential Australian pub’s DNA and deconstructed this idea into a contemporary interpretation of a multi-level hospitality venue.

The Public Bar on the ground floor boasts expansive street frontage, and has a 6.4m long bar, constructed in a mixed palette of warm timber and earthy stone. Up to 120 guests can be seated both inside and out. And while the upper floors may be more refined, Broome wants to ensure that anyone can attend Jacksons on George, particularly in the Public Bar. “I want every walk of life to come to this bar. You can get some expensive drops on the upper levels, but down here in the public bar it’s all about value for money,” states Broome.

Bistro George, nestled into the second level, displays a more sophisticated and opulent approach compared to the traditional dining spaces of pubs.

Drawing from the richness of a grand Italo-Australian dining room, Bistro The Rooftop Bar

George features tones of burgundy and olive, warm timbers and bronze wallto-wall carpet – a contrast to the minimalism of the level below. While the restaurant can accommodate up to 120 diners, a private dining space for up to 30 guests is tucked into the back corner of Bistro George, offering a more intimate opportunity for gatherings and celebrations.

“It’s a fine dining but fun experience. Hopefully it ends up on lists of everyone’s go-to places,” Broome told Australian Hotelier.

“There’s not really a bad seat in the house at Bistro George, as along the windows you’ve got the views, then we’ve got bigger banquette seating, which everyone likes, and then at the back we have our private dining space.”

On the third level sits Jackson on George’s crown jewel, the urban rooftop bar. A striking architectural veil adorns the sun-drenched rooftop, the space providing views of Sydney’s cityscape and the perfect vantage point to observe

October 2023 | 31

DESIGN & BUILD

the buzz of the city over a cocktail. High and low tables are dotted throughout the 200-person capacity space while an awning provides a reprieve from the sunshine when required.

“The cityscape for me is something spectacular, and at night time it’s amazing,” states Broome.

The architectural veil itself is eye-catching, and adds something to the CBD’s cityscape. But lighting equipment will take the veil to the next level, with Broome revealing the veil can be lit up in any colourscape for events, for a “Vividesque” look.

“We can light the whole venue up as a colour. If you hire this out for a function, we can look after you with the colours for your function. So it really feels like if you’re paying the money to have a function then it’s your place. I think it’s quite special.”

The arts The ground-floor Public Bar

Music and art are also key components throughout the venue, with commissioned artwork by local artists, including award-winning Yankunytjatjara artist Kaylene Whiskey (Archibald Prize finalist 2020 and 2023, and 2018 winner of the Sir John Sulman Prize at the Art Gallery of New South Wales). Whiskey has created a 1.8 x 1.5 metre artwork in her signature style, which champions kungka kunpu (strong women) while weaving in references to pop culture and Anangu culture and traditions.

A glance upwards from the bottom of the stairwell that connects all three levels will reward you with a burst of colour thanks to an artwork entitled ‘The Star We Live By’ from world-renowned creative Marty Baptist.

“This creative collaboration marks an exciting new chapter of hospitality for the CBD, fusing the worlds of hospitality, architecture, design and art which we hope delivers an experience that is unique to this city,” says Kirsten Stanisich, director of Richards Stanisich.

The private dining space at Bistro George

“Jacksons on George is a love letter to Sydney, presenting a design inspired by the characters, stories and memories from its past while looking towards the future of the vibrant city scene.”

A music program is also integral to Jacksons on George, with DJs every night of the week on the rooftop, while in the Bistro’s late night bar jazz trio house band The Jacksons All Stars, led by Abby Constable, will play on Wednesdays and Thursdays and a vinyl DJ, Fridays and Saturdays.

F&B Both the Public Bar and Rooftop share similar menus, with elevated takes on pub classics. The Duck Sausage Roll is set to be a favourite: cotechino, a slow-cooked Italian sausage, is reimagined here with Maremma free-range duck mixed with saltbush, which is wrapped in buttery puff pastry, topped with wattleseed and sesame and baked fresh every morning. Other

32 | Australian Hotelier

DESIGN & BUILD

menu highlights include a Moreton Bay Bug Bun, Gin Rigatoni and Spatchcock Cotoletta.

At Bistro George, bistro classics with local ingredients reign supreme. Think Clams Casino with local pipis, whole Yellow Belly Flounder, or a Coppertree Farms Retired Dairy Cow Eye Fillet.

“The ethos at Bistro George is all about recognisable bistro classics, elegantly executed with quality ingredients,” says Sinclair.

“Meanwhile, everything on the Public Bar and Rooftop menu is designed to be accessible and familiar. Think pub and bistro

The cityscape from the Rooftop Bar

classics, elevated with the best produce and on-point service, regardless of what dish you order and where you dine.”

Bar Manager Sam Kirk (ex-Montreal’s The Coldroom and El Pequeño, Kensington Street Social) has taken the lead on the cocktail menu, which features a small handful of cocktails created in collaboration with Re–’s Matt Whiley.

Each level has its own signature drink, from a Dark and Stormy at the Public Bar, to a Japanese Slipper on the rooftop.

Negronis and Bellinis are the main beverages at Bistro George, which will also have a Martini trolley.

With one kitchen servicing all three levels, efficiency behind the bar was also very important during the planning phases.

The public bar has hot food cabinets with sausage rolls and meat pies on hand, to ease the pressure off the kitchen. These hearty pastries are proving so popular, that the DTLE team have launched their first value-add deal in the public bar, offering a duck sausage roll or meat pie with a schooner or a glass of house wine for $20. Happy hour deals are also on offer between 4-6pm on weekdays.

“We’re trying to make sure that at the public bar we combat that cost of living for the people who are feeling it, and still want to go out,” explains Broome.

The response since opening has been tremendous, with Jacksons on George reaching capacitymost days by midafternoon and well into the night.

“It’s been extremely positive. We’ve been hitting the targets that we thought it would take a while to get to in regards to f&b revenues, plus the service has been improving every week.

The first week was a bit difficult with a new venue and 120 new staff. But in the last two weeks, we’ve come leaps and bounds,” says Broome.

For the DTLE team, every aspect of their vision for this next chapter of Jacksons on George has come together to create a modern Sydney venue.

“Great food and drinks intersect with contemporary art and music across all three levels to create a vibrant, contemporary venue,” says Terzini.

“Our goal was to create a destination that had broad appeal yet retained a firm identity and we’ve achieved that.”

October 2023 | 33

TALES FROM THE TOP

Knowing when to rebrand

Sunshine Coast Hotels has been rebranded as Maeva Hospitality to better reflect the scope of the business.

Scott Armstrong, managing director of Maeva Hospitality

SUNSHINE COAST Hotels started off as more of a legal name than anything – something to put on tax returns and letterheads as Scott Armstrong and his team built their business. But several pubs in, the managing director doesn’t want to be hemmed in by the name.

“It was really more of a corporate name that became a brand,” says the group’s managing director.

“In some ways, it limits us a little bit. Certainly, it limited us from a geographical point of view, being Sunshine Coast, but also hotels.”

The group has just launched Caloundra Motel, an eight-room boutique accommodation outfit. It also owns a few bottleshops, and function centre The Lakehouse.

“It’s all sorts of hospitality, so probably better [for the brand] with the word hospitality than hotels. It makes more sense and is more appropriate.”

As for Maeva Hospitality, Maeva means ‘welcome’ in French-Tahitian. While they group doesn’t have any links to Tahiti, it’s the concept of being welcome that best summed up the group’s approach to hospitality.

“We looked at a number of names, and they’re all very literal about, you know, service and local and all of those types of things. But the word Maeva means welcome,” explains Armstrong.

“And meaning welcome is very relevant to our hospitality businesses, whether that be the hotels, motel or bottle shops. You’re looking for people to feel welcomed when they walk into your venue, and feel valued, and then they’ll come back again. So we thought that was a nice name.

“We think in time, we’ll probably drop hospitality off and it’ll just be Maeva.”

Group buy-in to the name was also important, with many names offered up that were quite polarising.

“Some other options we went through, some people loved them, but others really hated them. Whereas everyone liked Maeva.”

Maeva Hospitality’s portfolio – consisting of Baringa Tavern, Brightwater Hotel, Parklands Tavern, Caloundra Motel and The Lakehouse – continues to grow, with the addition of Bli Bli Hotel. The greenfields hotel is in partnership with esteemed publican and QHA president Richard Deery. Expect more big things from Maeva Hospitality in the future.

34 | Australian Hotelier