Hotel SA Aug-Sep 2025

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Fresh Persepective

Regional Meetings & Networks

TIME TO FREEZE SPIRITS TAX

From the President

DAVID BASHEER

There are four facts we need the Federal Government to hear as we seek to include spirits with the current freeze on tap beer excise for on premise consumption.

1. Drinking In Pubs Employs More People

The on-premise portion of a hotel drives the pub economy. It is where the bulk of our 27,635 South Australian hospitality jobs are. It is inside the pub where the jobs are, where around 25 cents in every dollar turnover is spent on wages. . Each time one of our customers is corralled into buying a six-pack and drinking at home instead of taking a stool at the bar, an opportunity to create a job is lost.

2. Drinking In Pubs Is Safer

Drinking inside the pub is the safest form of drinking. It is inside our hotels where trained and licensed staff are serving alcohol in a controlled environment. A caring staff member is there to put an arm on the shoulder and assist someone who needs a spell.

3. Pubs Help Mental Health

Study after study reveals the power of mates talking to mates. As we come to better understand depression, especially male depression, mates talking to mates at the pub on a regular basis is incredibly healthy. Esteemed Oxford University academic, Professor Robin Dunbar found that people who visit their local pub regularly are not only better socially engaged but those visits also lead to better mental health outcomes.

4. High Alcohol Taxes Cost Jobs And Promote Drinking In Isolation

Despite the much appreciated freeze on CPI increases for two years announced by Prime Minister Albanese earlier this year, Australia still has the third highest rate of alcohol tax in the world.

Despite the freeze on beer excise, spirits poured at the bar are still captured by these “set and forget”, lazy tax hikes.

As Treasury reaps a whopping $8 billion of alcohol taxes each year, they are hitting pub patrons in the hip pocket at a time they can least afford it.

Takeaway liquor is cheaper, so people move away from social drinking in bars and hotels. That costs jobs.

We need everyone to continue to aggressively push for a freeze of CPI excise increases on spirits.

The last thing we need is backyard distilleries popping up, as we have seen with black market cigarettes.

The Sydney Morning Herald recently reported that illegal tobacco now makes up a staggering 39% of all cigarette sales.

Government need to be alive to the threat of illegal gin, vodka and tequila making its way into households that are desperate for any cost of living relief.

SURCHARGES HURT SMALL BUSINESS THE MOST

The Reserve Bank of Australia has a stated policy to ban credit and debit card surcharges next year.

This will be another devastating blow to small business. We know how effective our membership is when talking to their local members about issues like this. Now is the time.

The largest retailers pay a fraction of the rate that is applied to your local pub.

And of course, the major banks, along with VISA and Mastercard will not see their bottom line eroded.

Now we know that nobody likes to pay something for nothing. Especially when times are tough and every dollar counts.

Pubs and other small businesses understand the frustrations of Australians with the cost of debit and credit card surcharges, but it’s just a symptom of a much bigger structural malaise – unreasonably high fees. The RBA is right when it says fees charged by the card payments industry are “opaque and complex” but their proposed fix has a long way to go.

And it unfairly targets businesses like our membership. Our hotels often pay four times more than big businesses in card fees. Small business would not need to surcharge if these fees were reasonable.

Banning surcharges without fixing all the underlying issues just hides a political problem, which is convenient for the RBA. It’s a bit of the old ‘out of sight, out of mind’ trick, but it does not provide meaningful productivity reform.

Australians pay a whopping $6.4 billion in card payment costs each year. $4.5 billion of these card payment costs are paid by small to medium businesses under $10m. These businesses have no ability to negotiate with big banks and global players like Visa and Mastercard.

THE SOLUTION

To provide a more equitable balance, small business has proposed solutions such as

improving enforcement by the regulator, separating the pricing of debit and credit cards and regulating caps on scheme fees charged by the global credit card schemes.

But the RBA says that these proposals are not within its power, or too big a step, or just too hard. If the RBA does not have these powers, they should have and the Federal Government needs to act to give those powers to it.

The RBA also needs to act to address the disparity between debit card versus credit card transactions. The cost to process a credit card payment is at least twice that of processing a debit card payment.

Why? It’s because of the cost of perks for credit cards including for example frequent flyer points, complimentary travel insurance, airport lounge invitations, and so on. The perks for the 25% of credit card users are being subsidised by the 75% of debit card users. Is that a fair system?

Why should our members pubs subsidise VISA and Mastercard when they offer Frequent Flyer points as part of their card services?

We urge the RBA and the Federal Government to look at more workable solutions for small business, rather than punish a pub that is simply seeking a cost recovery on its business expenses.

ALGAL BLOOM

The State and Federal Governments have both been criticised for their sluggish response to the Algal Bloom crisis that has devastated our waters.

We welcome the recently announced 20,000 vouchers on offer for affected tourism operators. This will assist our coastal members.

At the risk of sounding ungrateful, it is too little, too late.

The lack of support for our affected members has been bitterly disappointing.

Families are in need of help now. The criteria to qualify for financial assistance has been ridiculously narrow.

Our members are the backbone of regional tourism and in many cases, the most significant employer in the town.

With no financial support forthcoming, our family pubs are still required to pay their rates, taxes and levies to all three tiers of Government . Fingers crossed the vouchers give our members a much-needed cash flow boost.

WOMEN IN HOTELS

This issue has extensive coverage of the Women In Hotels Conference, Dinner and Hall of Fame inductees.

Congratulations to the incredibly dynamic Leah Foster of the Palmer Group and the late and legendary Molly Meegan on being elevated into the Hall of Fame for their outstanding contribution to our industry.

While this is an outstanding event, let’s not forget that the massive contribution of women in hotels is occurring on a daily basis. Barriers are being removed and women are excelling in positions of leadership.

We are all the better for it and I look forward to facilitating further progress in the years ahead.

David Basheer, AHA|SA President

Digital Content Manager A Timely Appointment WITHOUT APOLOGY TO HORSES AND CORPSES

From the CEO

From the CEO

ANNA MOELLER

ANNA MOELLER

There was a time when admittance to a hotel was restricted to ‘a man, a traveller and his horse, and a corpse’ (because pub cellars were the coldest place in town).

A horse and a corpse got a gig ahead of women! Can you believe that?

So what a wonderful sight it was in late August when more than 300 women attended the Women In Hotels Conference and Dinner... and there wasn’t a horse in sight!

THE NEW NORMAL

Gender equality in hotels is the new normal.

The association has worked hard to achieve generational change and today’s employers appreciate having a wider selection of great people to choose from, rather than a whole cohort being sidelined.

When I was chosen as the first female CEO of the AHA|SA, I was surprised just how many women said to me, “you don't understand just how important this is for us”.

The association’s decision was emblematic, a powerful sign of just how far we have come as an industry.

It has never been about quotas and trying to fix the mistakes of the past. Women simply want the same opportunities as men, after which the outcome usually takes care of itself. In job selection, for example, the best candidate is chosen.

A fair chance - no more, no less.

And thankfully, that is where we find ourselves today.

CELEBRATE AND CONSOLIDATE

We've come such a long way in the 30 years since the first Women In Hotels Conference. We’re nearly there. The focus now is about cementing equality - and normalising it.

There’s always the case for continuous improvement but we don’t have to overcorrect.

Nor should we forget to celebrate. We’ve come so far from the days when horses and corpses were more welcome that women in pubs. That's what we should be celebrating – and recognising everybody in the industry who has contributed.

Let’s give ourselves permission to celebrate, safe in the knowledge that we will continue to consolidate the great progress we have made, because there's always more work that can be done.

Ministers Zoe Bettison and Andrea Michaels participated in the conference and dinner. Their presence reminded many in the room that we share a similar path.

The Malinauskas Government has appointed a record number of women to State Cabinet (eight women and nine men).

They remind us that equality of opportunity will only result in outcomes if women stretch themselves and take up positions of responsibility. The barriers have now been removed, but individuals actually have to take up the opportunity for anything to change.

In finding the strength to “step up”, we can all draw upon the amazing female pioneers in our industry.

They did so much but were rarely celebrated for their contribution.

For example, when Australian’s men went to war, it was the women who kept pubs going. They were the hoteliers. And they ran those establishments single-handed.

When the AHA|SA set a national precedent with the first Women in Hotels Conference in 1994, it kickstarted regular events. No one else was doing it.

This not only offered recognition, but the opportunity to network and support other like-minded women.

For younger women coming through, they now had female mentors that they could lean on. It became part of their professional development and we saw women building and strengthening their networks, sharing ideas and ultimately becoming great friends.

So move aside all you horses and corpses, women in hotels are here to stay!

As well as celebrating the achievements of women in our industry, it's always important to remember those who need our ongoing support. Significant fundraising has been achieved through our Christmas raffle, with the proceeds going to Junction Australia, which supports vulnerable South Australian women who are facing domestic violence and homelessness.

Members and Corporate Partners have also donated an enormous quantity of homemaker, hygiene and other goods to this very worthy cause.

Anna Moeller, AHA|SA CEO

The recent 2025 Women in Hotels Conference drew a record crowd, underscoring the strength and influence of women across South Australia’s hospitality sector.

Marking more than 30 years of the Women in Hotels network, the biennial event delivered a full day of insights, leadership lessons and industry connections.

The day concluded with a gala dinner and networking, featuring the induction of two new members into the prestigious Women in Hotels Hall of Fame (see page 14).

Organisers described the conference – which was held at EOS by SkyCity – as the most successful yet, with attendees praising both the calibre of speakers and the opportunity to connect with peers.

"This year’s conference was truly a landmark moment for our industry,” said AHA|SA CEO, Anna Moeller.

“For more than three decades, this network has been about more than just professional development. It has been about creating pathways, friendships and opportunities that have changed lives and careers.

“When I look around the room, I see women from all different parts of our sector, from venue owners and general managers, to functions specialists, F&B staff, marketing professionals – the list goes on and on.

“They are all contributing to the success of South Australian hotels in ways that simply weren’t possible a generation ago.

“But celebrating success is only part of the story. The real power of this conference is in the deeper conversations about where we need to go next – how we continue to nurture talent, support flexible workplaces and ensure women thrive in leadership roles.

“This is not just about equity. It is about business performance. We know from global research and our own experience that diverse teams drive innovation, stronger cultures and better results for venues.

“The Women in Hotels network has always been forward-looking. What excites me is seeing the next generation of leaders learning directly from those who paved the way. After today, they get to apply those lessons with fresh energy and ideas.

“When women in hotels succeed, our entire industry succeeds.

“I want to thank every speaker, every participant and every supporter of the network for making this day such a success. Together, we are building an industry where women not only belong – they lead.

WOMEN IN HOTELS

A selection of photos from the recent Women In Hotels Conference and Dinner.

Posthumous Hall of Fame Induction Speech for Molly Meegan

Presented by Lucy Randall, Manager

– Events & Partnerships, AHA|SA

Today we gather to celebrate the life and legacy of Molly Meegan — a woman who showed resilience, generosity, and good humour in everything she did.

Molly was born on September 24, 1919, in Oaklands near Stansbury, just a few minutes before her twin sister, Leone. She grew up on her parents’ small mixed farm, where life was shaped by the hard years of the Great Depression. Although she longed to be a teacher, her schooling ended after Grade 7. Instead, she worked on the farm, milking cows and feeding pigs. Those years gave her a sense of grit and determination that never left her.

In 1948, Molly married Eugene — or Mick, as most knew him — and together they shared a dream of one day owning a hotel. Life threw them enormous challenges, particularly when Eugene contracted polio and was left with lasting disabilities.

But Molly never gave up. With determination, and the support of her family, she found her way into the hospitality industry and discovered a career that perfectly matched her personality.

Her first steps came in 1968 at the Royal Arms Hotel in Port Adelaide, alongside Leone and her nephew David. From there, opportunities grew. In 1971, they sold their house at Semaphore and, together with the LeCornu’s, bought the lease of the Astor Hotel in Gawler Place, Adelaide. The Hotel was owned by the S A Brewing Company and the

rent was 95 dollars a week. Molly showed she was a natural publican. She loved people, loved making them feel welcome, and with hard work the business thrived. She thoroughly enjoyed interacting with people and they improved the hotel and trebled the food trade. Great advice and guidance was provided by Wally Rankine during that time. Together with the Lecornu’s they purchased the leases of several Hotels, including the Earl of Zetland, Gepps Cross, Rob Roy, Hindmarsh and Highbury Hotels — each adding to her experience and reputation. In 1976 came the St Vincent Hotel at Glenelg. At first it was a disaster — only 18 meals in the first week — but Molly was never one to be defeated. She built up the kitchen trade, hired a loyal chef, and within a year they were serving 700 meals a week. It was a classic Molly story: turning setbacks into successes through perseverance and good judgement.

Great friends in the hotel trade included Colleen Jenkins and Wayne and Jenny Francis. When faced with the decision of whether or not to buy the Freehold of the St Vincent Hotel, she said “if Wayne and Jenny are buying, we are too.” When Eugene passed away suddenly in 1994, Molly, at the age of 75, simply carried on. For her, it was business as usual. She finally retired in 2000 at the age of 81, at her insistence, she continued to live upstairs at the hotel for many years after that and somewhat reluctantly learned to step back from fussing over guests and diners as she had done for decades. She thrived on the daily bustle, the conversations, and the sound of life happening around her. Rumour has it that ‘Molly’ came with the lease. At her insistence, she continued to live upstairs at the hotel for many years after that and somewhat reluctantly learned to step back from fussing over guests and diners as she had done for decades

When the Freehold of the Stansbury Hotel became available, there was no question in her mind that she would buy it, as had been her intention with Eugene some 45 years previously.

Family was always at the centre of Molly’s world. She and Eugene raised two children — Anthony and

Adrian — who were her pride and joy. We are delighted to welcome Adrian and his wife Julie here tonight. Both Adrian and Anthony helped with many shifts behind the bar in both the Royal Arms and Astor, and family members being allowed to work behind the bar in those days despite being underage.

Even in later life, Molly showed the same determination. After breaking her hip at 86, she surprised everyone by climbing the hotel stairs again within weeks. She loved living among the noise and bustle of the pub and couldn’t imagine being tucked away somewhere quiet. She enjoyed the pokies, followed the horses, and had an uncanny knack for picking winners.

What made Molly so special was not just her achievements, but her warmth and humour. She had a favourite saying — “Like you would,

Dear!” — that became part of the family’s language, and even the hotel staff were known to repeat it in her style. Stories of her life, like driving the family Holden all the way to Adelaide with the handbrake on and deciding never to drive again, showed her practical but goodhumoured outlook.

Molly’s story is one of resilience, generosity, and love for people. She took on challenges, built thriving hotels, cared for her family, and created spaces where everyone felt welcome. She showed that it’s never too late in life to find your true calling, and that hard work mixed with warmth and humour can leave a legacy that lasts far beyond a single lifetime.

Molly is a worthy inductee into the Women in Hotels Hall of Fame.

Hall of Fame

Induction Speech for Leah Foster

Presented by Christine

McAuliffe, Marketing and Business Development Manager, The Highway Hotel

Tonight I will share some stories about an amazing SA hotel industry leader and trailblazer in her time.

Leah Rebecca Foster is as Streaky Bay as they come – and very proud of it! She was born in 1974 (and I know this as I park next to her personalised number plates every day LEAH74). She did all her schooling locally, and word on the street is she aced it with flying colours.

Her hospitality career kicked off early - at just 15, Leah was helping her dad run the Streaky Bay Sports Club. Though let’s be honest: if you know Leah, you know she wasn’t just helping. She was running the show while her dad worked the social circuit.

In 1992, Leah packed her bags and headed for the big smoke, Adelaide, where she enrolled at Adelaide Uni to study a Bachelor of Accounting. But numbers weren’t the only thing she was juggling. To support herself, she joined the hospitality whirlwind that was Lennies at Glenelg - a legendary hotspot, and

the next big chapter in her career. Thrown straight into the deep end of a booming bar at just 18, Leah didn’t just survive - she thrived. Within no time, she had the bar humming and the staff in line, earning herself a promotion to cashier. It was at Lennies that she teamed up with her now long-time mate Tony Symonds, who told me (with zero hesitation) that Leah was the most efficient worker he’s ever seen. She practically ran the bar solo - at 18while the rest of us were sneaking around those dark Lennies corners or dancing to Run to Paradise. Lennies wasn’t just a workplace, it was a playground. Leah made lifelong friends, smashed records (both professional and social), and left a legacy of a bloody hard worker. Trust me, from personal experience, breaking records on the social scene there wasn’t exactly hard… if you don’t believe me, you can always check with Symo (he was quite good at it too).

After nailing her accounting degree, Leah dove headfirst into the finance

world - and, true to form, she didn’t just keep up, she led the charge. Her knack for leadership and sharp thinking made her hot property from the get-go.

Her big break came in 1996 when she was asked to join “DUX” - a major project at the Catholic Education Office. Leah played a key role in designing and rolling out a new support and education system, including payroll and accounts for SA Catholic Schools. Once she wrapped up that challenge, she jumped into the Olympic Dam expansion project, proving once again that she could handle highstakes work with ease.

But everything changed in October 1998, when Leah met Martin Palmer - and the hospitality world got a whole lot luckier. Starting at the Morphett Arms, Leah quickly became Martin’s right hand (and let’s be honest, she still is). Together, they helped launch one of the most forward-thinking venues of its time: the New York Bar and Grill. Leah was part of the management team

that brought it to life - and made it thrive.

In the early days, Leah was the behind-the-scenes powerhouse - churning out spreadsheet after spreadsheet and was the admin whiz for the Warradale, Morphy, and the New York Bar & Grill like it was second nature. But when Martin (being Martin) sold NYB&G and set his sights on something even bigger, Leah was right there beside him, ready for the next challenge.

In July 2007, Martin, Leah, and Symo (who joined the dream team in ’99) took over Anzac Highway and launched what would become one of the most iconic hospitality ventures in SA: The Highway Hotel. With that, Leah became head of admin for not one, but three pubs - The Highway, Warradale, and Morphett Arms.

By 2011, Leah was officially crowned Martin’s personal assistant - a role she’d already been nailing for 13 years. Then came 2015 and the acquisition of 2KW, which handed Leah another monster task (naturally, she excelled (good accounting term there, Leah!). Soon after, Paloma and AGSA Eat joined the fold. In 2019, the Palmer Group took over the McLaren Vale Hotel, followed by Arkhe in 2021, and in 2025, Martin went full Monopoly and bought the town of Two Wells, adding the Tavern and Commercial to the empire.

Through it all, Leah’s titles evolved - but her impact only grew. Named Finance & Admin Manager in 2016, she hit her crowning glory in 2017 as Chief Financial Officer of the Palmer Hotel Group, overseeing 10 venues. Her official title may be CFO, but let’s be real - Leah’s the keeper of everything – and she likes it that way!

Let’s talk personal milestones - and yes, meeting Martin in 1998 might count (jury’s still out). But the real highlight reel begins in November

1995, when Leah met the love of her life, Rob Mullarvey - who’s not only here tonight, but also our resident Gaming Guru. Together, they welcomed two gorgeous kids: Henry, born April 2004, now proudly working at the Warradale Hotel; and Lucy, born April 2008, currently smashing Year 12 at Sacred Heart College.

Now, enough with the backstorylet’s get personal.

Leah is the undisputed queen of systems. The Palmer Group is constantly chasing the next big operational upgrade, and Leah’s the one making it all happen. But we’ve all been warned: mess with her highlighter colour-coding for each hotel, and you’ll unleash chaos. Colour order to Leah is sacred.

She’s also a proud beer loverthanks to her Streaky Bay roots and a little help from her mum. Between the two of them, they can knock back a shack pack of West End (yes, that’s 30 cans) like it’s a casual Sunday.

And let’s not forget: Leah is the keeper of everything for Martin. We won’t spill all the secrets, but here’s what we can confirm:

• The St Peters Old Collegians Footy Club owes its smooth operation to Leah.

• Martin’s tennis nights? Next-level, thanks to Leah.

• Martin’s dog? Fully vaccinated, perfectly groomed, and living its best life - because of Leah.

She’s the glue, the engine and the highlighter-wielding legend behind the scenes.

Leah is the kind of woman you want in your corner - and definitely not the kind you want to cross. She’s fierce, determined, and unapologetically loyal.

She doesn’t take any s***, and she’s got a radar for authenticity that’s second to none. If she likes you,

you’ll know it. If she doesn’t… well, you’ll know that too. That said, she’s not immovable - her mind can be changed. Case in point: her nowfriendly rapport with Crows legend Mark Ricciuto.

Let’s rewind to the Lennies days, when Leah was just 18 and already running the bar like a boss. One night, a young, cocky Ricciuto swaggered up and ordered, “20 fire trucks, thanks love.” Leah, ever the professional, rang up the total. But instead of paying, he leaned in and said, “Do you know who I am?”

Without missing a beat, Leah shot back: “Yes, I know exactly who you are - but you’re still paying.”

As he turned to walk away, Leah – fuelled by that Streaky Bay grit - leapt over the bar, grabbed him around the neck, and was only separated by security. To this day, she’s pretty sure he didn’t pay for those drinks, and yes, that still annoys her. But let’s be honest: that kind of gutsy move should’ve earned her Employee of the Month on the spot.

That story sums up Leah perfectly. She stands her ground, backs her team, and doesn’t let anyone - no matter how famous - get away with bending the rules. It’s that same fire that’s carried her through an incredible four-year stint at Lennies, followed by a jaw-dropping 27 years (and counting) with the Palmer Hospitality Group. To add to her hospo honour roll, she is also part owner of the Port Anchor Hotel at Port Adelaide.

She’s not just part of the furniture at the Palmer Group - she’s the foundation. The one who keeps the wheels turning and the standards high.

I’m sure you would all agree that Leah has contributed significantly to the landscape of the South Australian hotel industry, and a worthy inductee into the Women in Hotels Hall of Fame.

Key Speakers and Sessions

The conference was opened by the Minister for Tourism, Zoe Bettison, while the Minister for Consumer and Business Affairs, and Small and Family Business, Andrea Michaels, spoke at the dinner.

• Hitaf Rasheed – Executive Director, Events South Australia

Highlighted how hotels can leverage South Australia’s thriving events calendar to drive visitation, partnerships and economic growth.

• Matilda Garrett – Adelaide Thunderbirds & Australian Diamonds

Shared her experiences as a dual premiership defender, offering lessons in resilience, teamwork and thriving under pressure.

• Jacqui Corbett – GM Operations, Sonnel Hospitality (NSW)

Delivered Hospitality with Heart, showcasing how people-first leadership and initiatives such as ‘Her Sport, Her Bar’ can activate venues and build culture.

• Carolyn Creswell – Founder, Carman’s (Keynote Address)

Charted her journey from buying a small muesli business at 18 to building Carman’s into a multinational brand, while balancing innovation, family values and leadership.

• Celia Harding – Founder, LEOPRD

Unpacked how artificial intelligence is reshaping where guests choose to eat, drink, stay and spend, and how venues can control their digital visibility.

BEVERAGE TRENDS PANEL –“POURING THE FUTURE”

• Kerry Appathurai – Sales Director, Lion Australia

• Melanie Cooper AM – Chair & Director Corporate Affairs, Coopers Brewery & Coopers Foundation

• Bianca Roworth – Head of Marketing, Pirate Life

• Imogen Gardiner – Global Director Public Affairs, Treasury Wine Estates

Explored shifting consumer preferences toward wellness, sustainability and low-alcohol products, and how venues can adapt to global trends.

“Together, we are building an industry where women not only belong – they lead.”

LEADERSHIP PANEL –

• Kym Burls – Breathwork Coach

Guided delegates through practical exercises to reduce stress and boost focus through the power of breathwork.

• Lucy Allon & Tawnya Bahr –Co-Founders, Straight to the Source

Demonstrated how hotels can champion local producers and regional identity to build authenticity, strengthen teams and enhance guest experiences.

“LEADING

WITH IMPACT”

• Samantha Farrington – GM, The Terrace Hotel, Hotel MOTEL & Hotel Alba

• Mieke Sellers – Executive Assistant Manager, Rooms Division & Tourism, Oval Hotel

• Hannah Tschaban-Healy – HR People & Culture Manager, Palmer Hotel Group

Shared strategies on building and sustaining highperforming teams, with practical advice on staff retention, training and people-focused leadership.

HOW IT ALL BEGAN

The inaugural Women in Hotels Conference was held 1994 - a result of the growing demand for a genderspecific educational and inspiring network.

The Conference was a wonderful opportunity to recognise the immense contribution of women to the industry and building their networks.

This event kick-started regular events and has assisted in the development of many friendships and careers. Women in Hotels has evolved into a strong community of likeminded people, hoping to achieve success and happiness in a hard-working industry.

There is no other active and regular Women in Hotels network in Australia.

WOMEN IN HOTELS

EOS by SkyCity hosted the Women in Hotels Events, including the prestigious Hall of Fame ceremony.

CORPORATE PARTNER NEWS

The AHA|SA is delighted to announce BankSA/Westpac and Samuel Smith & Son have increased their support to Gold Corporate Partnership and DMAW Lawyers to Silver Corporate Partnership. We appreciate their ongoing support of the South Australian Hotel Industry.

The AHA|SA is also delighted to welcome to our newest 2025 2026 Corporate Partners!

SILVER PARTNERS

Qantum is a company that specialises in providing a complete solution in one company for Loyalty for Clients.

The products are designed and developed by Qantum to ensure easy use by our clients and their customers.

We develop systems that ensure that our client’s customers continually return to your Venue even against strong competition. All our products work seamlessly together making it user friendly for all our clients and their customers.

Our key philosophy is that we are a one stop shop with user friendly products that covers everything Loyalty.

• Digital Loyalty App

• Advanced AI Reporting

• Marketing Platforms

• Gaming Loyalty Systems

• Promotions

• Loyalty advice and Support

• Innovation

Our key philosophy is that we are a one stop shop with user friendly products that covers everything Loyalty. www.qantum.com.au

OneMusic Australia provides businesses with the right to play the vast majority of popular and well-recognised music from around the world – the music you likely play in your business. A OneMusic Australia music licence allows music users to satisfy their copyright obligations for the use of musical works, sound recordings and music videos, regardless of the source.

www.onemusic.com.au

Yumbah began its journey to being Australia’s leading aquaculture company as a pioneer of onshore abalone farming before expanding to mussel, oyster, oyster spat and kingfish production. Yumbah production systems mimic natural processes, producing highest quality seafoods in managed conditions across diverse seascapes, reducing pressure on diminishing wild catch. Yumbah is an Australian owned unlisted public company with a small group of long-term, ambitious shareholders who understand the power of patient capital and managing risk to unlock the value of premium seafood.

An investment grade aquaculture portfolio managed to unlock the advantages of Australia’s Blue Economy. The portfolio comprises Greenlip Abalone, Pacific Oysters, Sydney Rock Oysters, Blue Mussels and Kingfish, sustainably produced across 18 sites within Australia and exported around the world.

www.yumbah.com 

Wild Zebra Promotions was established in 2014. Our founder Sunél van Renen has over 30 years’ experience in marketing and draws on her extensive marketing expertise and vast knowledge of new business development to assist companies that require corporate promotional gifts as a tool for lead generation, brand awareness and customer loyalty. Unlike other promotional gift businesses, we don't use a one size fits all model, but instead personally work with companies to pinpoint and refine the type of gifts that best align with their brand, ethos and the message they wish to convey. Whether your company is large or small, a start-up or well established, we work hard and smart to source a range of options for you. We understand the science behind using promotional gifts to generate and reinforce a specific emotion or feeling in your clients, and so I work with you to incorporate a marketing message that accurately represents and reflects your company.

www.wildzebra.com.au 

MC Lewan Chartered Accountants is a trusted name in business accounting. Bringing over four decades of expertise to everything we do, our team is committed to providing outstanding service at a fair and reasonable price. We pride ourselves on offering a complete suite of accounting solutions, from advising on the best structure for your business, assisting in business and personal finance applications, establishing selfmanaged superannuation funds to providing ongoing support for taxation, accounting and management for you or your business. We like to call ourselves the ‘sticky-beak’ accountants because we want to know ‘everything’ about your financial situation to enable us to provide you with a pro-active advisory service as we believe the best outcomes are borne from having a complete knowledge and understanding of your needs and being in a position to spot opportunities and problems before they arise.

www.mcfg.com.au 

Salute Better Solutions is a proud South Australian owned and operated company who have been in business for over 37 years (formerly Pak Rite). Our focus is and always will be customer first by tailoring our products and systems to service you better in the long term. From cleaning and compliance, to packaging and hygiene, we are passionate about reducing the environmental impact that business has on the planet.

We have developed respected partnerships with leading and like minded manufacturers across all Cleaning, Chemical, Washroom, Hand Hygiene and Packaging sectors within our industry and are proud to be the leading South Australian TCA member, who provide customers with National reach, genuine expertise & unparalleled local service. We will continue to work harder than anybody to provide you with solutions that will make sustainable “a normal way of life”.

www.wesalute.com.au 

Secret Behind Griffins Hotel’s Burger Success

MAJOR EVENT PARTNER : THOMAS FOODS INTERNATIONAL

The humble hamburger has come a long way since the 70s when “two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun” was the benchmark for a generation.

These days, the beef will ideally be wagyu.

‘Special’ sauce means dill or garlic aioli, pepper mayo or chimichurri. Beerenberg anyone?

Plain cheese won’t cut it.

Smoked cheddar is the entry level fromage but you should consider gouda or provolone dolce.

If you’re going with onions, they might want to be caramelised or turned into a jam.

And that sesame seed bun has hopefully evolved into a brioche, an artisanal potato or Turkish burger bun.

Then there are the optional extras.

When it comes to burgers, beetroot, egg and even pickles will polarise any hungry room.

The lettuce not so much but cos at a minimum or a mesclun mix.

There’s bacon, gypsy or maple, smoked once, twice or as often as deemed necessary.

Add roasted peppers for something completely different.

“The AHA|SA Thomas Foods Burger Challenge grand champion is … The Griffins Hotel!.”

Winning burger by Griffins Hotel Chef, Luke Brabin.

And if you’re brave enough, try embracing jalapeños or tzatziki but never together.

All of these ingredients and more were on show as Adelaide’s best hamburger chefs faced a cook off for the title of the AHA SA Thomas Foods Burger Challenge grand champion.

The Griffins Hotel’s Luke Brabin outflipped them all to be crowned the burger king and not for the first time – it was his third win in the challenge.

Entrants were judged on their burger’s taste (50 per cent weighting), presentation (30 per cent), quality of meat content (10 per cent) and value for money (10 per cent).

All burgers had to cost no more than $30 (including GST) and be available to order throughout the pub.

Luke’s Mayura Station Wagyu Beef Burger sells for $26 and also includes smoked Barossa bacon, ketchup, chimmi, pickles, tomatoes, cos and cheese.

But there’s a secret ingredient he thinks lifts his burger to another level.

“You know how as a kid when you got a cheeseburger you used to chuck chips inside it?” Luke mused.

“I actually do these fried, crispy potatoes and they go in the burger bun.

“It’s just a play on a childhood memory of having your fries in your cheeseburger and it works well – it gives it a bit of crunch.”

Burger orders at The Griffins have been relentless since Luke’s gong.

“It’s always the case for the first couple of months. It’s really good for business.”

Luke is an executive chef and part owner of the rapidly expanding Your Say Group which launched with The Griffins in April, 2023.

He began cooking at a young age with his grandmother and has worked under some of the greats such as Cheong Liew, Simon Bryant and Gordon Ramsay.

But he was headed down a very different path before deciding to abandon a law degree.

“Some days I wished I finished it but it wasn’t for me.

“This job has taken me all over the world – I lived in China for a long time, Japan, Russia, Singapore so it’s been good.

“It was something I always wanted to do to be honest.”

For the fist time in 2025 the AHA|SA also ran a Peoples Choice online vote, promoted by the 12 hotel finalist venues.

Hills Beer Garden Fit For All Seasons

The honeymoon period at the new-look Bridgewater Inn shows no signs of abating.

The historic Hills pub has undergone a thoughtful and purpose-built makeover which transformed its already much-loved beer garden into a multi-level outdoor venue with three separate and contrasting entertainment areas.

And the busy summer season is yet to come!

The 10-month renovation was completed in March and the pub’s co-owner and marketing manager, Tracey Lee, said the feedback couldn’t be more positive.

“It’s been brilliant,” she said. “People absolutely love it.

“We’ve come from a place where the existing beer garden was really nice and a lot of people were saying, ‘Oh, you can’t touch it, it’s beautiful’, to the same people now saying, ‘Oh wow, we see what you’re doing’.

“We’ve just been so busy.

“We thought once we opened, we’d catch our breath but now we realise we won’t. We don’t have a chance, which is wonderful.”

MOTIVATION

Not to be confused with Bridgewater Mill which sits on the other side of Cox Creek, Tracey and husband Andrew bought into the pub in 2007. They share ownership with Peter Hatswell and general manager Matt Radloff.

The motivation for the refit was chiefly to protect the business from the flukey Hills weather which had ruined heavily booked events on more than one occasion.

It was a necessity.

“We always knew we needed to be able to have an outdoor space that had some sort of cover,” Tracey said.

“We’d have to move people inside at the last minute, so

we could never confidently hold events and functions without being worried about the weather.

“In the Adelaide Hills it can be pouring with rain even in the middle of summer.

"We had a weekend the year before last leading into Christmas where it poured with torrential rain on the Saturday and it was still quite rainy on the Sunday.

“We lost over 500 customers because they couldn’t sit outside. We were completely booked inside and there was just no other option for them. Those sorts of scenarios can actually have a huge impact on our business at an important time of the year.”

Plans for an upgrade were initially tabled in 2021 but the COVID experience changed their perception of how to best utilise their idyllic surrounds, which include the creek and the popular Heysen Trail.

“The issue we struggled constantly with in the beer garden was that on a good day we are inundated with people, which is fantastic. But the minute the weather turned, if it’s wet or really cold, people don’t want to be out there,” she said.

“Prior to COVID, we were going to build a completely enclosed space in our beer garden.

“But COVID made us realise we have a real point of difference.

“Our beer garden is quite unique and to completely enclose it, it would have lost some of its appeal.

“Through COVID, everyone was sitting outside in winter – which they didn’t do previously.

“It opened up an opportunity.

“We realised that if we can keep people warm and comfortable, then they’ll sit out there.”

WHAT TO EXPECT

The result is three distinctly different outdoor spaces with names that evoke images of a charming English countryside tavern adjacent to a local cricket ground.

The Pavilion, the Sunken Lounge and Creekside can accommodate around 350 patrons, precisely half the hotel’s capacity.

The Pavilion is an open-air structure built to withstand the most miserable afternoon the Hills can conjure. It’s fitted out with gas fireplaces, overhead heaters and pulldown blinds to keep it warm and cozy in winter, while retaining an outdoors vibe.

The Sunken Lounge overlooks the beautiful creek. It is a more casual dining and drinking space that is also home to acoustic performers on weekends. The area is particularly suited to larger groups or functions such as birthday parties or wine tours.

“On weekends, a lot of people come up from town for lunch and a drive through the Hills.”

The freshly repaved Creekside sits on the lowest level and brings patrons close enough to nature and the local wildlife that they feel immersed in it.

Dogs on leashes are welcome at Creekside and there’s plenty of room for the kids to explore.

The renovation included new access toilets and a lift connecting the levels, upgraded downstairs bathrooms and an expanded kitchen with a newly installed walk-in cool room and freezer.

A new menu was soft launched around a month before the official reopening on the March long weekend –Tracey loves the scotch fillet – while the wine list has also had a makeover, with a much heavier emphasis on local Hills and South Australian wineries.

The $2.5m investment quickly lured an entirely new clientele, eager to learn what all the fuss is about.

“We’re seeing so many new people who are coming up to check it out, which is really nice,” Tracey said.

“On weekends, a lot of people come up from town for lunch and a drive through the Hills.”

But locals remain the lifeblood that keeps the heart of the Bridgewater Inn beating strongly.

“We sponsor local community clubs, teams and organisations including the local footy and cricket clubs.

“We run a lot of weekday specials which are more targeted towards the locals.

“And we have a large seniors following, who we cater for with a specific discounted menu.”

S OCIAL WORK SKILLS

Tracey gave up her full-time role as a social worker four years ago to dedicate all her energies towards the pub.

“The skills I gained in my social work are good for my customer interaction and certainly with all the young staff we have,” she said.

“I love my job. I get to do all the fun stuff, all the marketing and events and all of that. So it’s very creative and interesting.

“I love the connection with the locals. It’s great seeing those regular people and just being part of a community. It’s really, really lovely.”

Those same locals remained fiercely loyal to the hotel during the hard slog and considerable inconvenience of renovations.

“We had a whole summer and Christmas without a beer garden and that was tough on us.

“But our customers were amazing and so understanding.

“Everyone had to traipse up a big driveway and up a hill to gain entry to the pub and it was just incredible how people still managed to get themselves in.

“We were as full as we could be.

“Most weekends were completely booked out inside.

“And literally there was one small deck which had four or five tables and that was it, that was our outdoor dining.”

PATIENCE

Patience, she said, is the key to any publicans considering the same.

“You sort of feel like it’s going to be a long process and there is no light at the end of the tunnel - but there is.

“You reflect back and think, it was 100 per cent worth it and we are really happy with our architects and builders.

“We are all really proud of what we’ve achieved.”

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Hotels Lead Record-Breaking #schnitty4sam

Thousands of pub people have again proved that something as simple as a schnitzel can drive powerful change.

At this stage, AHA|SA venues raised a total of $30,069.72 for the 2025 #schnitty4sam campaign with the total raised across all streams being $56,951.22

The Warradale, Hilton Hotel MyBar and The Colley Hotel set the pace as top member fundraisers in South Australia.

Now in its sixth year, #schnitty4sam has grown from a virtual fundraiser into a national movement.

Along the way, supporters have:

• devoured more than 40,000 schnitzels

• sparked meaningful conversations

• helped fund vital education programs to prevent violence among young people.

Sammy D Foundation CEO, Jannine Jackson, said the impact was made possible by a record 193 venues jumping on board - a mix of pubs, clubs, sporting teams, supermarkets, and community businesses. Every venue played a part in growing the movement.

“A special thank you goes to our key campaign partners AHA | SA and Drakes Supermarkets, whose support continues to take #schnitty4sam to new heights. Every action counted, and every dollar raised makes a difference.”

This year also saw the introduction of a new favourite: an interactive #schnitty4sam map, helping supporters find local venues, see when they were participating and track contributions in real time. It didn’t just guide schnitty-lovers to their next meal, it celebrated the generosity and commitment of every venue involved. Because at its heart, #schnitty4sam is more than a

meal. It’s a tribute to showing that the humble dish that was Sam Davis’ last meal has become something far more - a symbol of connection, remembrance, and action.

“It’s a reminder of why prevention matters, and a way for everyday people to take meaningful action, one schnitzel at a time, toward a safer, more respectful future for young people.”

REGIONAL MEETINGS & NETWORKS

The Hannahville Hotel  in Port Augusta hosted an excellent meeting for Port Augusta, Port Pirie, Whyalla and the Far North Region. A special thanks to our hosts – Luther, his wonderful mum Katrina and their team - who catered for over 45 members and corporate partners.

REGIONAL MEETINGS & NETWORKS

A big thank you to Mark Halliday and Jeremy Sweet who hosted the Riverland/Murray Mallee Region’s catch up at the Big River Tavern . Special mention to Jamie Clutterham for setting up golf drills which added extra variety for keen and amateur golfers.

REGIONAL MEETINGS & NETWORKS

Hotel Arno  on the Eyre Peninsula was the venue for another successful and well attended AHA|SA Regional Meeting & Network event. To Julie, Tegan and your wonderful team, thank you for your generous hospitality, along with all our members and corporate partners who contributed to the success of the day.

Can Brand SA boost your business?

More than 10,000 South Australian businesses have signed up to the State Brand so they can display the iconic logo in their marketing.

Now in its third year, It’s been widely adopted by a range of industries including food, wine, hospitality and tourism, as well as technology, retail, trades, services and sports.

The Brand SA logo helps consumers identify products and services that are truly local. Research done by Brand SA shows that 90 per cent of South Australians want to support local businesses.

"Not only does the state’s icon swell local pride, but we’re also seeing it drive better commercial results here and interstate," said Minister for Trade and Investment Joe Szakacs.

"As more top-quality South Australian business get on board, the prestige of our state’s products and services will only grow. I encourage any South Australian business, of any size or industry, to consider the benefits of registering to use the State Brand," said Minister for Trade and Investment Joe Szakacs.

Apart from the marketing aspect, for some members “it’s simply about being proud. Let’s be proud about being South Australian and not shy away from it.”

Applying to use the State Brand is free and takes only a few minutes.

Registered businesses join a community of members, and gain access to a suite of assets to elevate their mark.

To apply to use the State Brand here 

Hotels support droughtaffected farmers

The Australian Hotels Association – SA Branch, through its charity arm Pubs with Heart, has reinforced the long-standing commitment of South Australian hotels to their communities by donating $50,000 for urgent drought relief in rural South Australia.

Funding for Pubs with Heart is provided through the Independent Gaming Corporation (IGC), which monitors gaming machines on behalf of SA hotels and licensed clubs. Since 1994, the IGC has contributed more than $23 million to over 135 organisations across the state.

This latest support has funded two vital fodder drops in drought-affected areas:

• The first delivered 82 bales of hay to seven farming families around Goolwa.

• The second delivered 94 bales to eight farmers in the Willowie district.

With limited local supply, the hay was sourced from Nyngan, NSW, and is now supporting sheep, beef, and dairy producers in both regions. Access to fodder during tough periods helps reduce financial pressure and can make a significant difference to farmers’ mental wellbeing.

Pubs with Heart thanks the Minister for Primary Industries, Claire Scriven, and PIRSA for their considerable efforts in supporting both the AHA and Rural Aid.

"Pubs are the heartbeat of their communities, always there to support in times of need,” AHA|SA CEO Anna Moeller said.

“It has been heartbreaking to watch the devastating impact of this drought on our regions. This is yet another example of publicans putting their hands in their own pockets to support others."

Tim Phillips, Publican of the Bon Accord Hotel in Burra, added: "At the Bon Accord Hotel in Burra, we’ve seen clear evidence of the drought’s impact on our economy — from fewer trucks on the highway to fewer farming families coming through our doors.

“This downturn flows on to other parts of the industry, like shearers and contractors, and ultimately to local hotels and businesses. Their discretionary spending just isn’t there.

“Even with the rain we’re seeing now, it may take many seasons before the community feels a real difference. Crops might look good, but it will take years to recover."

Rural Aid CEO John Warlters welcomed the generous donation.

"We’re incredibly grateful to the Australian Hotels Association for this generous support, which will provide real help to farming families doing it tough,” he said.

“The funding will go towards hay — a lifeline for farmers trying to keep their livestock alive during extreme drought.

“Partners like the AHA|SA are essential to the work Rural Aid does. This kind of backing allows us to reach more families with the practical help and emotional support they need.

“It shows our rural communities that they’re not forgotten, and that Australians across the country are standing with them."

One grateful farmer shared:

"Words are just not enough for the gratefulness we have for the hay. Hope these photos get to you. I’ll try to send more, but it was raining."

The Pubs with Heart donation follows the AHA|SA’s significant support of The Advertiser’s ‘For Pete’s Sake’ drought relief fundraising campaign in Peterborough in April.

New Appointment Hits The Ground Running

The appointment of Ben Patten to manage the interests of accommodation members marks the first time an industry veteran has filled this role.

But as his title suggests, the AHA|SA’s Manager of Accommodation, Tourism and Strategy is bringing a new focus to ensure that accommodation hotels play a greater role in the visitor economy.

It’s certainly been a whirlwind three months since Ben started.

30 one-on-one meetings with accommodation general managers, planning a major industry forum, four regional trips and meetings with Ministers and stakeholders have filled his time. He has also pulled out all stops to ensure hotels reaped the rewards of the recent British & Irish Lions tour, which saw an estimated 15,000 visitors travel from interstate and overseas. Lions supporters stayed longer and spent widely across accommodation and hospitality venues including pubs. Ben is organising the inaugural

Accommodation & Tourism Forum, which will be held at Adelaide Oval on September 8 under the Accommodation Australia banner. The Forum has attracted interest from hotel general managers, publicans and the ‘who’s who’ of tourism in SA including leaders from the South Australian Tourism Commission (SATC), Business Events Adelaide, the Adelaide Oval, Convention Centre and more.

The forum goes well beyond the normal briefing for hotel general managers, with a range of high calibre thought leaders speaking on the day. These include:

• Emma Terry, South Australian Tourism Commission CEO.

• Matthew Burke, Regional Director, Asia Pacific ex China at STR Global

• Steve Sammartino, futurist and technologist

Among his other achievements since starting, Ben and the team at AHA|SA has secured Majestic Hotels as Accommodation Australia members for the first time.

“This represents six hotels and over 400 rooms, which is a really strong outcome,” he said.

“At the other end of the scale, we’ve also brought in Kingsford the Barossa, an iconic, 15 room luxury property in the Barossa Valley that was used in the filming of McLeod’s Daughters.”

Ben is keen to lift the profile of Accommodation Australia.

“People aren’t totally familiar with that brand yet” he said.

“It actually is part of the AHA and does excellent work on our behalf at a federal level, particularly in relation to advocacy on issues such as workforce and visa conditions, skills shortages and education.”

PERSONAL CONNECTION

Ben is an industry veteran who spent more than a decade running hotels for Accor throughout Australia and Southeast Asia.

He has spent the last 5 years working in regional SA and most recently was Head of Destination and Special Projects for Barossa Australia.

In his new role, he oversees around half of the state’s hotel and pub rooms. His initial priorities are “personally connecting with that group, being their advocate,

supporter and connecting them with the wider industry and each other”.

“Accommodation members are my core cohort.

“Of the regulated accommodation industry, we estimate there’s 18,000 to 20,000 rooms across the whole state.

“So with our 10,000 ‘member rooms’ we’re talking about one in two - or 50 per cent - of regulated accommodation rooms connected with AHA. And that’s tremendously exciting for me.

“Interestingly, we’re also talking about 3,000 to 4,000 rooms attached to pubs that are members of our general division. Working directly with publicans and owners in relation to their accommodation is a great opportunity for me personally.

“So I really have a broad church to look after.

V ISITOR ECONOMY

In terms of tourism, Ben wants to strengthen the connection between AHA members and the wider visitor economy through industry organisations.

“South Australia welcomed 8 million overnight visitors in 2024 and we know that visitors come in all shapes and sizes,” he said.

“So do the businesses that support those visitors. It’s not just shark diving or a $250-a-head degustation experience. Our members provide exceptional accommodation at all levels and great dining and entertainment during their visit to South Australia.”

He sees his role a key connection point for member hotels, leveraging his relationships with key stakeholders such as the State Government, South Australian Tourism Commission, the SA Tourism Industry Council, convention centres etc.

“In relation to the British and Irish Lions Tour for the first time that I

recall, the AHA was brought into a multi-industry working group to make sure that the city was open for business during the Lions arrival,” Ben said.

“It was, in part, about making sure that our venues were open and ready to receive these wonderful English travellers.

“We had a voice in the room. But it also ensured that we could share messaging around licence extensions and what sort of food safety and cultural priorities there are for these travellers.

“That was amazing. And the numbers bear that out. It was a tremendous tour for everyone.”

South Australia is also bidding for COP 31 in November next year which, if successful, would also require a massive, coordinated effort.

The international summit attracts tens of thousands of delegates, typically lasts a fortnight and injects hundreds of millions of dollars into an economy.

Accommodation has been a key focus area and AHA|SA is working with government agencies to ensure they reach the entire accommodation sector in SA, as well as considering new options to cope with the massive influx.

“We’re pulling out all stops to try and make sure that we can do it,” he said.

“It would be an enormous benefit for our members.

“But it does require a known and deft touch to get operators on board big and small, even though it is not confirmed.

“That’s where having an organisation like AHA can play a valuable role. It’s not just an email from a federal agency. It’s contact from people you know.”

FUTURE STRATEGY

Ben is already working closely with CEO Anna Moeller and other

leaders at AHA|SA to identify the opportunities that exist for the association over the coming decade – but says it is “early days”.

And it is this considered approach that underscores why he is such a great fit.

“I’ve had many positive interactions with the AHA|SA over many years, using the services and engaging with its people and networking opportunities when I managed hotels.

“When this opportunity arose I was attracted by the brand and the reputation of the association. It is unsurpassed nationally and at a state level.”

Ben’s voracious appetite to “get the job done” has, in part, been shaped by circumstances experienced by so many in the industry.

“I worked in hotels for 20 years,” he said. “For most of those years, I worked every public holiday and weekend, led teams of over 100 people and had tremendous life experiences.

“COVID disrupted that and I lost my job and ended up having four months off like a lot of other people.

“It was a difficult period.

“In finding a job immediately after COVID, it was a matter of choosing a new pathway that was linked to my previous pathway but was also interesting and new and challenging.

“And to that end, I landed in regional tourism, first in the Riverland and then the Barossa.

“I was dealing with a broader set of stakeholders - but tourism is an international language.

“There are interconnected ecosystems in tourism and the visitor economy. There is a real opportunity for hotels - we have a strong role to play in tourism in South Australia.

Working with children in the hospitality sector –amendments to the Child Sex Offenders Registration Act 2006 (SA)

BY OWEN WEBB & SARAH LEGOE

As of 1 July 2025, persons who are registered on the child sex offenders list are no longer able to work with children regardless of the industry in which the person works or seeks to work. This is as a result of amendments to the Child Sex Offenders Registration Act 2006 (SA) (Act).

The changes were brought about by a concern that persons on the child sex offenders register may be working with minors in industries including retail and hospitality as the Act previously only covered child related work in areas where an employee would have significant contact with a child such as childcare, foster care, education, healthcare and juvenile detention amongst other matters.

This article will outline what child related work is and what the obligations of the both the employee (being an employee who is on the child sex offenders register) and the employer are in respect of complying with the Act.

WHO IS COVERED BY THE CHANGES

Persons covered by the Act include persons who have been sentenced, convicted or arrested in respect of certain offences and persons who are on bail for certain offences.

Sentenced or convicted

A person who has been sentenced or convicted of a class 1 or 2 offence (as set out in the Act) are a registrable offender for the purposes of the Act and are prohibited from working with children (see section 6(1)).

Arrested

Whilst not falling within the definition of a registrable offender, it is important to note that a person arrested or reported for a class 1 or 2 offence also have obligations under the Act to notify the employer if they are engaged in child related work.

Charged and bailed

A person who has been charged with an offence that would fall within a class 1 or class 2 offence, and who has been released on bail, would also be prevented from engaging in child related work as a condition of their bail arrangements, unless the bail authority was satisfied the person’s work posed no risk to children. A person would still need to notify the employer in any event. This is because the definition of child related work in the Bail Act mirrors the Act (section 11(13) of the Bail Act 1985).

WHAT IS CHILD RELATED WORK

A child for the purposes of the Act is a person under the age of 18 years (see definition in section 4 of the Act).

Child related work is defined in section 64 of the Act and is work involving contact with a child in, amongst other matters:

64(ka) businesses or undertakings in which children are employed.

What is deemed child-related work now extends to cover any work involving contact with a child in connection with any business or undertaking at which children are employed including hotels, restaurants,

accommodation venues and convention centres/ sporting arenas. Child related work is no longer limited to the type of work that involves direct or significant contact with a child (for example, child care).

Work includes work not only under a contract of employment but also includes work performed under a contract for services meaning independent contractors are also captured by the amendments.

In order for the requisite child related work to be captured by the Act, it requires the work to involve contact with a child. Contact is defined in section 64(1) of the Act to be:

“any form of contact between a person and a child and includes:

(a) any form of physical contact; and

(b) any form of oral communication, whether face to face or by telephone; and

(c) any form of written communication, including electronic communications. “

It is not apparently evident from these provisions, whether:

1. there needs to be actual or potential contact with a child (physical or otherwise), or

2. if working at a workplace where there are children is sufficient to fall within the prohibition regardless of whether the person has contact with that offender or not; or

3. a registrable offender would be permitted to work at times when children would not be present at the workplace, for a person to be covered by the prohibition in the Act.

Comments made during Parliamentary debates suggest registerable offenders working anywhere that has underage employees will be prevented from working in such workplaces, unless it could be shown that the work involved no contact with the child, for example, if they worked at different times of the day.1

To deal with the fact that a wide range of businesses employ minors and due to staff shortages, there is the ability for a registrable offender to seek an exemption under section 66B of the Act so as to allow the person to work with children. An example of when an exemption may be required may be where a regional

1. South Australia, Parliamentary Debates, House of Assembly, 21 February 2024 (Hon Susan Close).

hotel employs one minor and a trade qualified chef so as to allow the minor and the chef to work at the same time. It is up to the registrable offender, and not the employer, to make the requisite application (and pay any fees).

OBLIGATIONS OF THE EMPLOYEE

The onus is on the registrable offender to ensure they do not undertake or apply for child-related work (section 65 of the Act). The registrable offender may commit an offence and face potential imprisonment if they do so.

A person engaged in child related work and who is arrested for an offence covered by the Act, must notify their employer within 7 days of the arrest occurring. Likewise, a person who applies for child related work must notify the potential employer that they have been arrested.

The prohibition in section 65 of the Act continues regardless of whether the conviction becomes spent (section 71 of the Act).

TRANSITIONAL ARRANGEMENTS

Transitional provisions have been put in place to deal with persons who become a person engaged in child related work as a result of the amendments.

Such person was to notify the employer and the Commissioner of Police by 30 July 2025 that they propose to seek a declaration from the Commissioner under section 66B of the Act. If they do, that person will be exempt from the operation of section 65 of the Act until 31 December 2025. If they do not, the person should cease to be engaged in child related work and should notify the employer of their need to resign from their employment.

EMPLOYER OBLIGATIONS AND RECOMMENDATIONS

As set out above, the onus is on the registrable offender or person charged, arrested or arrested and bailed for a class 1 or 2 offence, to notify the employer of their inability to work with children.

Notwithstanding the above, employers have an obligation under work health and safety laws to provide a safe workplace for employees including minors.

To mitigate against the risk of a registrable offender unknowingly being engaged by a member and subsequently posing an unacceptable risk to the safety of minors who may work at the premises, members may want to consider what steps can be taken prior to engaging a person to prevent (or help prevent) this occurring. This may include the following:

1. Adding a question to an application form asking for

confirmation that the person is not prohibited from working with children either in full or part.

2. During an interview, asking whether the person is aware of any restrictions on their ability to work at a workplace where persons under the age of 18 are employed.

Steps that may be taken during employment include:

1. From time to time advising employees during staff meetings, tool box meetings or other such forums of these prohibitions.

2. Ensuring minors and other employees know how to report any potential inappropriate behaviour to management (for example, ensuring they are aware of any grievance policy, complaints policy etc).

There is no requirement for applicants or existing employees to provide the employer with a working with children check. This is because there was no corresponding amendment to the Child Safety (Prohibited Persons) Act 2016.

If an employer sought to go down the path of requiring all employees or prospective employees to provide a working with children check, the employer would need:

• to give consideration to the fact it can take some time for a working with children check to be returned and what they propose to do in the meantime; and

• ensure they do not otherwise discriminate against and use the information in the report for a purpose other than ensuring the person is not prohibited from working with children under the Act.

Whatever steps are taken, employers should make sure that the information they are seeking from the person is not used for a purpose other than that which it is obtained so as to mitigate against the risk of any potential discriminatory behaviour.

Employers should also seek advice from the Workplace Relations Team as to what steps to take should an employee notify the employer that they are no longer able to work with children as a result of the prohibition under the Act.

FURTHER INFORMATION

Members should contact Owen Webb or Sarah Legoe if they need any further information.

This article contains information that is of a general nature and is for informational purposes only. This article, and its contents, does not constitute legal advice.

SA Hotels & Pubs with Heart Supporting Kids in Need

Pubs with Heart, with funding from the Independent Gaming Corporation, has recently supported Backpacks Backpacks 4 SA Kids INC, helping provide essential winter clothing for children experiencing crisis and displacement.

These backpacks offer more than just supplies — they offer comfort, dignity, and a sense of security for kids aged 0–18 who are often removed from their homes in traumatic situations, with nothing of their own.

“Your incredible generosity has allowed us to purchase winter trackpants and jumpers for over 800 of our youngest recipients, from tiny newborns to 7-year-olds," said Rachaell Zaltron OAM, CEO, Backpacks 4 SA Kids INC.

“Thank you to our incredible hotel and pub community for making a real difference across South Australia.”

At McCain, we believe crispiness isn’t just a feature—it’s the soul of a truly unforgettable fry. That’s why we created McCain SureCrispTM: fries engineered to stay golden brown and irresistibly crispy from kitchen to customer, whether it’s dine-in or delivery.

Thanks to our signature clear coating, McCain SureCrispTM fries don’t just survive the journey—they thrive in it. Crispy, and always ready to impress, they go the extra mile so your customers keep coming back for more.

McCain SureCrisp. Crispier. Longer. Smarter.

www.mccainfoodservice.com.au

Say Hello to the Fry That Does It All: McCain SureCrisp

In the world of fries, crispy is king. Whether it's dine-in, takeaway, or delivery, your customers expect their fries to be golden, and satisfyingly crispy – every single time. That’s why McCain created SureCrisp: a premium fry range designed to stay crispy longer, perform under pressure, and deliver the consistency your kitchen – and customers – demand.

From the back-of-house to the front door, SureCrisp is built to go the distance.

WHAT SETS SURECRISP APART?

Let’s face it – standard fries just can’t hold up to the demands of today’s off-premise dining. McCain SureCrisp fries feature a unique, clear coating that locks in crispiness for up to 30 minutes.

The SureCrisp range includes a variety of cuts and styles – from the ever-popular 10mm straight cut to thicker steak cut style, 13mm and 9mm skin-on options. No matter your concept, there’s a SureCrisp fry that fits your menu, and your customer’s expectations.

WHY WE LOVE SURECRISP

1. Crispy That Travels:

SureCrisp is engineered for the realities of modern foodservice. Whether fries are served in a basket, box, or delivery bag, they stay crispy and delicious for longer than traditional fries. No soggy fries. No disappointed customers.

2. A Fry for Every Format:

The SureCrisp range isn’t onesize-fits-all. Choose from multiple cut sizes and styles to suit your menu needs – from quick service to casual dining and everything in between. Whether you need a classic side, gourmet base, or loaded fry canvas, SureCrisp delivers.

3. Consistent Every Time:

Every fry in the SureCrisp family is made with premium potatoes and precision cuts, so you get a uniform cook and consistent portion control – helping reduce waste, improve kitchen efficiency, and keep quality standards high.

WHY MAKE THE SWITCH?

If you’re looking to boost your fry game, reduce customer complaints, or confidently add fries to your delivery offering, SureCrisp is your secret weapon. It’s trusted by chefs, operators, and franchisees around the world for one reason: it performs – day in, day out.

SureCrisp helps you protect your reputation where it matters most – in the hands (and mouths) of your customers. With fries that stay crispy across channels, you can drive repeat business, improve review scores, and stand out from the competition.

McCain SureCrisp isn’t just a product – it’s a promise. A promise of fries that look good, taste great, and hold up to the challenge of modern foodservice. Ready to take your fry game to the next level?

Contact your McCain representative today to explore the full SureCrisp range and discover the perfect fry for your menu.

What’s Pouring and What’s Boring? The Art Of Wine List Construction

Nick Ryan is the principal wine writer for The Australian and has deep expertise in wine.

In a recent interview with the ABC, he addressed the issue of style over substance – and it has relevance to hoteliers.

Nick made the point that wine trends are more fickle than fashion. That’s a big call!

He was addressing signs of a trend away from classic Barossa Shiraz, with a reference to “hipster” tastes.

Is this something that should concern you in your dining room?

The short answer is “no”, and the long answer is that it should actually inform the spine of what you offer; in other words, your staples.

Nick argued the merits of choosing wine that is naturally suited to a region, like bold and generous Barossa Shiraz.

While it makes sense to have a strong South Australian focus, a high quality wine list - in a hotel that has good

consumption figures - should probably also offer:

• Riesling – Clare Valley

• Pinot Noir – Yarra Valley

• Cabernet Sauvignon – Coonawarra

• Sparkling white – Tasmania.

Of course, it’s all about understanding your audience.

Tourists visiting the Coonawarra will appreciate a wide range of local wines, with a focus on - but not limited to – Cab Sav.

You can learn a lot about wine list construction from the likes of the McLaren Vale Hotel, which was named the Best Overall Regional Hotel in Australia.

Of course, if your main market is younger people with hipster inclinations, then it makes sense to keep up with the latest wine trends. In fact, your wine menu and

wines by the glass can afford to be avant-garde, actually being ahead of patrons and offering them new and interesting wines to discover.

Food matching is obviously critical to wine list construction.

With reduced consumption driven by cost of living pressures and responsible driving laws, wines by the glass should be a perfect match for what you plate.

Check your consumption figures. What’s popular and what’s gathering dust? Run with the winners and drop the bottles that are gathering dust. Introduce experimental wines as fringe offerings and treat it as a test. Perhaps wine of the week/month?

Your pricing is also critical. There’s an art and a science to it. There’s no point pricing to maximise sales if you aren’t making a decent profit. That’s why you will see publicans with plenty of grey in their hair working on the pricing of their weekly specials, rather than delegating it. It’s that important!

Another area to think about is package deals. Take a steak and a glass of red wine, for example. The Robin Hood is a good example of a pub that provides top notch wines with their deals – and the number of guests that come back for a few more glasses or a bottle of the same wine, at full price, is clearly evident.

Summing up, a great wine list isn’t about chasing trends – it’s about knowing your audience, backing regional strengths, and leaving just enough room to surprise. Get the fundamentals right, and the flair will follow.

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GAMING CARE works with all South Australian Hotels with gaming machines to reduce the harm caused by problem gambling.

 Providing the hotel industry with the capacity to respond to community concerns related to the harm associated with gambling by contributing to early intervention and support for problem gamblers and their families.

 Minimising the harm caused by problem gambling behaviour by fostering a compliant and proactive industry that works with regulators, gambling help services and gaming patrons to minimise harm caused by gambling.

 Assisting licensees and hotel staff with their compliance obligations, and supporting venue staff through education and training regarding the recognition of problem gambling indicators and assisting in accurately documenting patron behaviour.

 Providing licensees and hotel staff with the confidence and skills required to engage directly with patrons who are showing indicators of potential problem gambling, enabling them to intervene early and refer the patron to a gambling help service, or other support options if required.

Contact your local Gaming Care Officer, or our Office, for information on how Gaming Care can assist your venue.

For any assistance or support please contact your local Gaming Care Officer, or our office for information on how Gaming Care can assist your venue.

CORPORATE PARTNERS 2025/26

GAMING CARE

Ainsworth Game Technology

Australian Liquor Marketers Pty

Ltd

Big Screen Video

Boylen

Bunzl

Cookers

Digital Marketing AOK

DMAW Lawyers

Empire Liquor

Foxtel

IGT Australia

1800 ON HOLD

A Plus Agency

Adelaide Institute of Hospitality

AED Authority

Banktech

Bentleys SA

BK Electronics

Bluize Solutions

BOC Limited

Bunnings Group

ASSOCIATE

Konami Australia Pty Ltd

Light & Wonder

Liquor Marketing Group

Qantum Loyalty

One Music

Novatech Creative Event Technology

Cardtronics

Class A Energy Solutions

Concept Collections

Eckermann Lawyers

Energy Alliance

Gbay

Globe Importers

InDaily

Independant Gaming Analysis

Knight Frank Valuations & Advisory SA

Langford’s Hotel Brokers

McGees Property Hotel Brokers

MC Lewan Chartered Accountants

Mr Wet Wall

Next Payments

Oatley Fine Wine Merchants

Options Craft Liquor Merchants

Perks Accountants & Wealth Advisers

Rockfort Global

Ryan & Co Solicitors

Alliance College

Art Images Gallery

Bupa

COMS Systems

Migration Solutions

Stoddart Food Equipment

STR

Sullivan Consulting

Tanda

Thomas Foods

Salute Better Solutions

Service FM

St John

Supagas

The Banner Crew

Trans Tasman Energy Group

Wallmans Lawyers

Wild Zebra Promotions

Yumbah Aquaculture

Sazerac

Studio Nine Architects

Winnall & Co

CONTACT

OFFICE

Level 4, 60 Hindmarsh Square, Adelaide SA 5000

Postal PO Box 3092, Rundle Mall SA 5000

P (08) 8232 4525

P 1800 814 525 Toll Free

F (08) 8232 4979

E information@ahasa.asn.au

W www.ahasa.asn.au

DAVID BASHEER President

MATTHEW BINNS Vice President

LUKE DONALDSON Deputy Vice President

COUNCIL

ANDREW BULLOCK

DANIEL CASSIN

SIMONE DOUGLAS

JASON FAHEY

TRENT FAHEY

ROB MITCHELL

SAM

ELISE FASSINA

JAMES FRANZON

TONY FRANZON

JOHN GIANNITTO

TOM HANNAH

GUY MATTHEWS

KAREN MILESI

ANDREW PLUSH

ROB RANKINE

MARGY RAYMOND

DARREN STEELE

ANNA MOELLER CEO

OWEN WEBB Deputy CEO

ALISA WENZEL Manager – Finance and Administration

NATARSHA STEVENSON Manager – Policy & Industry Affairs

SARAH LEGOE Senior Advisor –Workplace Relations, Liquor Licensing & Gaming

GARY COPPOLA Manager – Legal and Advocacy

SCOTT VAUGHAN Manager – Membership & Business Services

LUCY RANDALL Manager – Events & Partnerships

LIZ TURLEY Training Coordinator

BEN PATTEN, Manager – Accommodation, Tourism and Strategyr

Views expressed in Hotel SA are not necessarily those of the AHA|SA or the publisher and neither can accept, and therefore disclaims any liability, to any party for loss or damage caused by errors or omissions resulting from negligence, accident or any other cause. We do not endorse any advertising materials, services offered within advertisements or products, special offers or goods promoted therein.