One for the Road with Vaughany

Scott’s Spot

By Scott Vaughan

Hello all and welcome to the April edition of Scott’s Spot. This month’s edition will cover the usual short stories, photos and random observations over the last month.

After sharing the story of Steph and Bach Tran of The Lord Melbourne Hotel and the overwhelming feedback that was received, this will now be a regular component. Michele and Steve Wade publicans at the Bridge Hotel, Langhorne Creek will be featured this month.

At the time of writing, restrictions are set to ease in time for the Easter long weekend which is a fantastic result for our members, understanding that there is still a way to go. I was about to walk into an unnamed venue when the member update came through. As this came as a total surprise to me, I rushed to share this positive news with the Venue Manager.

Now, after announcing the news, the response that followed gave me goosebumps with a double fist to the bar three times crying out “yes, yes, yes” (not joking). Walking out, the Diner scene from the movie, When Harry Met Sally came to me with the scene ending with a lady on the next table asking “I’ll have what she’s having”. Had a chuckle to myself imagining this reaction across the state from our members.

Wanted to share a photo that was posted on the Paringa Hotel Motel FB page that came up on my timeline. Good, old fashioned feedback which pricked my attention! Well done guys.

AHA OFFICE NEWS

Following a call from a member regarding the sale of liquor in a public mall, the AHA|SA’s Gary and Didier decided to investigate the situation. It transpired that two people who held a direct sales licence (phone, mail and internet orders by delivery only) had set up a “pop up” stall, selling wines by the six pack. Their licence was sought and it was explained to them that what they were doing was not authorised by the terms of their licence. SAPOL Licensing Enforcement Branch also attended (after Gary and Didier), and the stall was dismantled. AHA|SA understands that the vendors were formally interviewed by SAPOL.

While we at the AHA|SA have no disciplinary or enforcement powers, we are always looking for ways to protect the interests of our members and to ensure that the public policy of harm minimisation is maintained at all times. This cannot occur if people operate outside the terms of their licence.

I managed to grab a photo of the guys out in the car park upon their return. They were more than happy to pose for the camera!

REGIONAL MEETINGS

The Regionals continue to roll on with a big thanks to the spectacularly renovated Loxton Hotel for hosting the event. The sports bar should be completed by winter so look out for full photo spread in the coming months.

Below are a few quick snaps over the last few weeks. Until next month, bye for now.

My mate Frank at the Tailem Bend pretending to buy me a beer. Just joking of course Frank!

Chevy, Lesley and Chris, German Arms, Hahndorf.

Keith at the Commercial in Morgan.

Phil from the Terminus in Morgan.

Andrew striking a pose at the Mawson Lakes.

Joanne at the picturesque Sandy Creek Hotel.

Bridge Hotel, Langhorne Creek

As promised, here is an event-filled short story and insights from Michele and Steve Wade, Bridge Hotel, Langhorne Creek.

Michele started working in hospitality way back in her parent’s motel/caravan park in a small town on the west coast of SA. They added a Tavern Bar and Dining Room. Funnily enough, a very young Peter Hurley owned the local pub in town as well!

She left school to work in the industry, exciting times as the first forward booking accommodation system had just been released, the beginning of the end of the telex machine. Super Sally HERO was the name of the system adopted by the Flag Inns around Australia. A very slow system but like many things, it grew to be the booking systems of today.

Michele was predominately back of house doing admin and wages and thrown into the front of house when no one else was available.

The first business that they took the reins of was 14 days before the first grand prix, that being the Kent Town Lodge Motel in Kent Town. The end of their street was the race track. Hosting the Minardi Racing team. They took the crew to various sites around SA so they could see as much of Adelaide as time would permit. They were involved with SA Tourism and doing promo tours interstate at expos and tourism shows.

Being married with children and Steve working shift work, Michele changed industries (banking) while the children were young. Steve always wanted to buy into a hospitality business, although not so much Michele. Steve took a package from Qantas in 2012, he looked at businesses Michele said ‘I would be in, as long as it had nothing to do with food’.

They looked at many businesses and golf courses, laundromats and pubs. Hospitality, what is it about hospitality, true workers in this industry never leave it forever? “We are the ones who sit in dining areas and bars who understand the aching feet, the weight of the empty plates and the stickiness of empty glasses.

Who see the strained looks of staff who are trying to understand the order of: A Burger, no egg, no salad, no onion jam, add halloumi and no bun and change the chips to mash please? A pattie with halloumi on mash. No, the Burger no egg, salad, onion, bun, chips with halloumi and mash and scotch and coke tall glass and 2 cubes of ice…. coke from a can please”.

So a pub it was, with food. “Gosh we were green,” they recall. Thankfully opening and dealing with suppliers was something Michele in particular dealt with many years ago and the memory came flooding back.

They surrounded themselves with good people, good staff, and watched and learned. They talked to customers, locals and absolutely changed nothing until satisfied it was better. A publican once told them, publicans come and go in small towns, locals are here usually forever, don’t forget, its their pub, you’re the one passing through. “Great, it’s our business, our livelihood, but not ours”? So they listened, and listened, then discussed ideas and questioned why these ideas. “We didn’t and don’t always agree on how things are done, but to anyone who is interested, we tell them why up front,” they declare.

Dining space was becoming an issue so they started discussing the big verandah area that was wanted. Pictures and designs were available to anyone who was interested, local builders consulted and employed where available. It’s the same with the new extension being completed now, pictures and plans are available for anyone to see.

“Staff are the best and our number 1 asset and would never ask them to do something we were not willing to do ourselves as staff.” And their concerns at work or in life matter to Michele and Steve. Laughter occurs every day; “we go out the back and count to 10 over and over somedays”. If someone is struggling through a tough service, someone will pitch in or kick up the backside (figuratively of course). They rely on others’ expertise, their chefs have spent years doing their job although always discussing and talking things over and over, however their job is to prepare good food. “Our job is to give them the tools to do to do that. ‘That’s not my job’ doesn’t work here.”

“We love this industry; we love the service we can give and we love the times we can spend with our staff and customers”.

“We appreciate the talent and expertise we have at our fingertips. The AHA has proven exceptional this past year, that experience in this industry helps with longevity and accountability. During COVID, opening and closing of the doors, what capacity was, interpreting messages from government bodies, how to use Zoom even!”

“Without the constant updates, the legal minefield of HR and compliance we would have been truly lost. Steve and I don’t know it all, but thankfully we have surrounded ourselves with people who do”.

Steve and Michele.