Australian Hotelier November

AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 37 No. 10 - November 2020

IS TANK-TO-TAP BREWING THE MOST PROFITABLE NEW NORMAL?

IN THIS ISSUE: BREWING IN-HOUSE | EDITING MENUS | NEW DINING OFFERS

CONTENTS & ED’S NOTE 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

Contents SPECIAL FEATURES 8 Ed’s Bar, Beer and Cellar: In-venue brewing can Pick

be a massive profit booster.

14 Brand talks: Fever-Tree is partnering with venues over the summer to create G&T Gardens.

P8 28 Dietary requirements: How safe is your kitchen for gluten intolerant patrons?

REGULARS 4 News: What’s happening in pubs across Australia.

18 Menus: How has COVID impacted a venue’s food offering?

22 Venue profile: Marrah brings fresh seafood to Coogee Bay Hotel.

30 Design & Build: The Marion Hotel’s makeover has got people talking.

34 Tales from the Top: Sparkke at the Whitmore has a new GM of Venues.

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 GRAPHIC DESIGN: Adrian Tipper atipper@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%

26 Regional venue: Jackalope Hotel has refined the art of the takeaway meal.

Editor’s Note

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Is it just me, or is

Public sentiment is very much on the side of

everything starting to feel

pubs, and I’m guessing that’s going to translate

a little more hopeful?

into some serious support. As we relish the

With the easing of trading

prospects of more trade, it’s so important that

restrictions in various

we all do our part to not get complacent and

states being announced

stay vigilant about hygiene practices – and ask

on a weekly basis at the moment, it’s starting

patrons to do the same. Let’s do this properly,

to feel like we may have turned a corner. And

and let the good times roll on!

now, joy of joys, Melbourne venues can also reopen! Albeit to extremely limited numbers

Vanessa Cavasinni

that might not be viable for a lot of pubs, but

P: 02 8586 6201

after seven months of lockdown, I’m sure

E: vcavasinni@intermedia.com.au

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most people are taking what they can get.

Coupled with the warmer weather, publicans across the country are gearing up for what is hopefully an 8-12 week period of booming trade within COVID parameters.

2 | Australian Hotelier

‣ CovidSafe venues in 2021 ‣ Craft Beer ‣ Cider

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In the

news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

PUB TRADE PROGRESSING, BUT NEEDS TO BE LEANER AND SMARTER CBRE HOTELS has released Thirsty for Business, a report with

levels of uplift, and will have to rely more so on tourists to spur

on how pubs are faring in various states, as well as a look at the

future performance.

challenges ahead for the sector over the next 12-18 months.

Restrictions on trade have presented unprecedented challenges to the pub industry in 2020, but the CBRE report finds that publicans should be encouraged by the progress achieved by Australians in curbing the COVID-19 virus spread, with most

Victorian operators have been the hardest hit and are beginning to pivot from business continuity towards reopening.

Western Australian venues have had the strongest recovery with the quickest relaxation of restrictions.

state governments set to further ease restrictions in anticipation

LOOKING AHEAD

of lowering COVID-19 infection rates. The exception of course

Despite trade conditions improving across the majority of the

is Victoria, which has suffered a prolonged shutdown over seven

country, CBRE’s head of hotels research Chinmay Chitale, says

months which has severely curtailed trade.

the pub industry faces a key litmus test over the next 12 to 18

Elsewhere, anecdotal evidence points to some publicans enjoying

months. As JobKeeper payments are being gradually phased

strong performance after the initial lifting of COVID-19 restrictions

out and amnesty periods offered by banks are expiring, further

in June, as a result of the pent-up demand. However the report

pressure on balance sheets is likely to build. Furthermore, rent

warns that publicans must be cognisant of the challenges ahead,

abatements are due to kick back in with the additional 50 per

with consumer confidence and lending conditions expected to

cent rent to be added to existing rents over the remainder of

deteriorate in the next year or so.

lease terms.

Pub businesses will take solace, however, from the Federal

STATE CONDITIONS

Government’s FY 2020-21 Budget initiative to provide full capital

The report offers a breakdown of the current scenario for major

asset deductions and loss carry-back provisions as a measure

state markets.

to reduce tax burdens and improve profitability moving forward.

In Queensland, the sector is expected to see a two-speed economy between metro and regional pub markets, with gaming

This should help alleviate some medium-term pressure off balance sheets.

continuing to perform strongly under challenging conditions.

Publicans must be ready to operate under a ‘new COVID-19

“Pubs in metro Brisbane are experiencing softer trading

normal’ of subdued trading conditions and consumer confidence,

conditions as CBD worker numbers remain low, with office occupancy levels sitting between 35-45% of pre-COVID levels,” stated CBRE Hotels director Paul Fraser.

“Conversely, there has been a resurgence across key regional

as unemployment increases and wages stagnate.

“If COVID-19 cases in Australia remain contained, the industry faces a litmus test over the next 12 to 18 months but is expected to bounce back; however, there is concern for pubs that were

tourism markets such as Airlie Beach, the Gold Coast and the

struggling pre-pandemic, those that do not have the balance

Sunshine Coast, with venue operators benefitting from a captive

sheet or the cash flow to remain sustainable over the short to

state market and displaced interstate travel.”

medium [term],” states Fraser.

New South Wales has seen gaming performance achieve pre-

“Pubs must therefore be leaner, smarter and, more importantly,

COVID levels since the reopening of venues. Non-gaming venues

create a unique place for human connection in order to succeed in

and traditional F&B outlets across NSW have not seen the same

this environment.”

4 | Australian Hotelier

NEWS

Queensland pub demand continues to outstrip supply THE PANDEMIC has hardly dampened

Additionally Queensland’s growth is

the appetite for pub assets in

quite good, on the back of some pretty

freehold assets, but Gleeson says that

Queensland, with operators and

significant infrastructure projects.”

scalable leaseholds with strong revenue

While there is still interest from

streams – turning over at least $50,000-

investors from across the country looking for hotels in the sunshine state.

While publicans may have turned

The demand is predominantly for

Queensland publicans themselves,

60,000 a week – are also attractive.

interstate operators are driving the

Having some form of gaming component

inwards during the pandemic, looking to

demand for the larger assets at $10

underpinning the venue is also a major

secure their current venues during severe

million or more.

driver of demand.

trading restrictions, investors looking to

This trend has been occurring over the

As more of the country opens up, both

the long-term kept a close eye on the

last five or so years, but was evidenced

lenders and investors are raring to get

Queensland market, and have once more

most recently with the sale of Brisbane’s

transactions going again, but figuring out

started the hunt for hotel assets.

Elephant Hotel to Sydney-based group

what the ‘new normal’ for trade earnings

Tilley & Wills for more than $20 million;

is the first priority. Still, the pandemic has

investment sales for JLL Hotels &

as well as Victorian Michael Dixon

not dampened the appetite for Queensland

Hospitality, said that he’s had several

re-entering the pub market after a few

hotels as much as was first expected.

conversations of late with publicans looking

years away with the purchase of high

to resume the hunt for hotels in Queensland,

performing gaming pub, The Central

government stimulus, we’ve got through

where yield spreads are favourable.

Tavern in Burpengary.

this in a reasonably better position than

Tom Gleeson, vice president of

“If you look in comparison to New

“The Queensland buyers are still there,

“With a mixture of operator nous and

first thought was possible back in March.

South Wales and Victoria, there is a bit of

but those larger assets are being targeted

The demand for quality assets is still there

a yield spread in regards to acquisitions.

by southern operators,” stated Gleeson.

– and stock remains the issue.”

Sydney-based Tilley & Wills paid $20m for The Elephant Hotel

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November 2020 | 5

NEWS

Victorian hospitality finally reopens PREMIER DANIEL Andrews made the announcement late on 26 November that as of 27 November at 11:59pm, hospitality venues could reopen with 20 patrons allowed inside venue – with a maximum of ten people per room for two rooms – and 50 patrons outdoors.

As venues rush to reopen after a cumulative seven months of being shutdown from onpremise trade, publicans still have major

The Firehouse Hotel, Ringwood

concerns about the logic and viability of the current trading restrictions.

Melbourne experience. We hope to be allowed to trade under

Nick Allardice, managing director of the Bon Vivant Group, said his venues The Cricketers in Port Melbourne and The Firehouse Hotel in Ringwood needed a few extra days to get ready. He said

the same conditions as venues in other States if this incredible industry is to have any chance at viability,” suggests Mullins.

“If the case numbers continue trending as they are, we hope to be

the lack of notice is just another in a series of frustrations with the

afforded the same conditions as operators in New South Wales and

State Government.

Queensland enjoy. We’ve done the job asked of us. We’ve sacrificed

“The communication has been so poor. Dealing with us as an

everything to protect our most vulnerable. We’ve fought battle after

industry has been non-existent. There’s been no consultation,

battle with unrelenting landlords in a global pandemic. We now need

which is really frustrating. To think we can open with such little

the chance to get our lives back on track and our city back to life.”

notice just shows a lack of business understanding. It could have been handled so much better.”

While there are plenty of immediate concerns, Allardice says “the issue that’s keeping him up at night” is the reversion back to full rent payments from 1 January.

A LACK OF TRADING VIABILITY

He has had to deal with one landlord that would not budge, and

Many venues are still weighing up whether its worth reopening

another who has been really amenable, but even with the latter he

under the current trading conditions.

worries that full rent payments from the new year are not feasible.

“We can’t afford to open most venues with these patron number

“That’s what’s staring me down the barrel. It’s really

limits – it would cost us more to open with these limits than to stay

concerning – that’s what’s keeping me up at night, thinking we’ve

closed. But we’re desperately keen to get our staff back to work as

hopefully got 7 or 8 weeks of really good trade, but then we need

soon as we can,” stated Andy Mullins, director of Sand Hill Road.

to go back to full rent plus the deferred payments. That’s the cliff

Venues are striving to set up outdoor spaces that include their streetscape to increase the amount of patrons they can seat. But

that we’re looking at as a business.”

With rent repayments going to place a huge stress on most

being beholden to Melbourne’s unpredictable weather, having

hospitality businesses come January, Allardice is urging the

the majority of your patronage outside can lead to some very light

Andrews government to finally consult with the industry, and

trading days.

announce some measure of support sooner than later.

Allardice questions the logic of restricting indoor trading of 10

“Let’s not wait another eight weeks until we get to January and

people per room to two rooms – the number seems arbitrary.

everyone is all of a sudden outraged that hospitality venues will be

Instead he suggests that the rooms shouldn’t be capped, and a

closing left, right and centre because full rents

move to a density-based metric would make more sense, as has

are due. [The Government] needs to get on to

been the case in other states.

that right now, and extend the Commercial

“No version of this first stage is viable. Visitors don’t fly in to

Code or whatever the next phase of support

our city for the beaches - it’s the laneways, the theatres, the wine

in that regard is, so that we can just focus on

bars, restaurants, pubs and jazz clubs that so clearly define the

running our businesses.”

Keep up with the latest industry news!

6 | Australian Hotelier

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BAR, BEER AND CELLAR

The pub with its own

Beer The brewpub offer isn’t just enticing from a marketing and customer capture standpoint – it’s also quite profitable.

Braeside Brewing’s ability to brew inhouse has kept its venue as profitable in lockdown as it was pre-Covid

8 | Australian Hotelier

BAR, BEER AND CELLAR

THE IDEA of what a pub offering entails is

well as start-up costs as the main hurdles

the Spark Brew system helps to answer

constantly evolving, and encompasses so

to entering the brewing space. But Spark

the question, what does the pub of the

many different possibilities that we now

Breweries and Distilleries (Spark Brew) has

future look like?

reference different categories of pub: the

disrupted those notions for the past few

gastropub, the destination pub, the live

years with a brewing system that can take

dormant before COVID, and then I start

music pub, the gaming pub and more.

up as little as 15 sqm, with processes that

thinking, well what does the pub of the

are automated enough that with some initial

future look like? Everyone agrees that it

some time now, but has started to build

training on the system a pubs’ staff member

won’t be the same as it was last century,

momentum and appeal with the huge

can take on the project as their own.

but no one really knows how it will be

The brewpub has been on the radar for

growth in popularity of craft beer over the

“I think about all the pubs that were just

But with so many craft breweries in the

different. So we’re asking that question,

course of the last five years. Breweries

market, hoteliers can easily position their

what could it be? Where are we going

have begun creating their own on-premise

venue as a pub for craft-beer lovers by

culturally?” asks Sanders.

offerings, and pubs have started brewing

simply offering an every rotating tap list

their own beer on-site.

covering multiple breweries and beer styles.

increasingly important to pubs is hyper-

So if you can do that, and tap into that

locality, and the preference of consumers

proposition of late, with the likes of

customer preference, why go to the effort

to eat and drink locally-sourced and made

Mountain Goat opening its first brewpub

of setting up your own brewing system?

products, as people become increasingly

There’s been a huge boost in the former

outside of Melbourne in over 20 years,

One trend that he predicts will become

There are two reasons. First, to

discerning and knowledgeable. Having

in inner Sydney while Sydney’s Sauce

capitalise on the cultural and marketing

your own beer offering also capitalises on

Brewing has announced it’s heading for

opportunities that come with an Australian

community ‘ownership’ and investment in

the tropics by opening an outpost in

consumer who is looking for local

a venue – regulars will think of your beer as

Cairns. Meanwhile, UK brewer BrewDog,

provenance and a bespoke offer more

their own.

having opened its first Australian brewery

than ever. And second, because it not only

in Brisbane last year, has just announced

is a huge profit generator, but can also

and place-making, and if venues can see

it’s planning to open several more

increase the value of your pub asset.

that that provenance-based brand can be

BrewDog bars in Sydney, Melbourne and Brisbane in 2021.

“It’s a statement of confidence in the

“Hospitality is all about experience

extended to include their beer, brewing

Creating a culture

on site allows them to actually own their

Julian Sanders is an engineer and the

own beer. So their brand is not just other

way that Australia has dealt with the

creator of the Spark Brew system. He is

people’s interesting beers, it’s their beer,”

[COVID] crisis. We operate bars all over

also an economist, so his motivation when

states Sanders.

the world and have seen the full range of

working on any new project is focused on

outcomes depending on various internal

what’s going to happen next. For Sanders,

“That gives you heaps of brand stretch and a whole lot more relevance. It’s a

policies. We think Australia will head into 2021 in a strong position, and that’s why we want to push on with our primary ambition of getting our beer into the hands of as many Aussies as possible, as fresh as possible,” states Calvin McDonald, BrewDog’s head of Australian operations.

This massive influx of brewpub propositions is clearly in response to consumer appetite. And while there are indeed some fantastic established brewpubs from hoteliers – think The Lord Nelson Brewery Hotel, The Australian Hotel & Brewery, and The Wheatsheaf Hotel – why aren’t more hoteliers getting in on the act?

Many publicans cite a lack of space, expertise and labour as the main issue, as

The on-site Spark Brew set-up at Hopscotch in Melbourne

November 2020 | 9

BAR, BEER AND CELLAR

BrewDog's DogTap in Brisbane

huge competitive advantage over other venues, and

Serving the perfect beer

you get a whole lot of additional revenue streams

Whether you’re brewing in-house or serving up beer

like getting the beers canned for takeaway.�

from a variety of brewers, serving clean top quality

One such venue is Braeside Brewing in greater Melbourne. The venue opened six months before the pandemic first shutdown the nation (and

beer is a must. Cellar Control has created the following guide to help you serve the perfect beer every time.

then Victoria). Once the shut down began, the

EVERY KEG CHANGE

team at Braeside began working with a canning

Clean keg couplers. Spray keg couplers with surface

subcontractor, and begin selling its beer to more than

spray cleaner each time a keg is changed.

40 bottleshops, while selling takeaway pizzas from its kitchen. Seven months into the pandemic and they

EVERY WEEK

are generating the same revenue as they were pre-

Tap heads/bar drains. Soak tap heads in a warm water

COVID thanks to their ability to distribute their beer

mixture with multi-enzymatic cleaner. Spray bar drains

to off-premise outlets. With reopening now on the

under beer fonts with mould and odour control spray.

cards, the problem is becoming having enough beer to satisfy both on- and off-premise demand.

There are also myriad in-venue marketing

EVERY THREE WEEKS Change transfer leads. Swap transfer leads to new,

opportunities with brewing your own beer as well.

clean leads. Old transfer leads are cleaned as part

Bespoke brews can be made for large functions,

of your line clean. Additional transfer leads may be

you can host tasting events, paired dinners etc.

There are so many ways you can engage with the community through your own brewery offering.

needed to allow you to swap leads as required.

EVERY 6-8 WEEKS Line and equipment clean. Conduct line clean with

A profit-maker While brewing your own beer has huge brand stretch and marketing opportunities, it is also a big money-maker.

A whitepaper produced by CBRE Hotels in conjunction with Spark Brew, titled Trends for

in hot water and multi-enzymatic cleaner. Spray FOBs and leads with surface spray cleaner. Soak overnight for best results. This step can be done every 6-8 weeks with CellarControl, as opposed to fortnightly.

Pubs and Hotels in the 2020s: The Value of On-Site

ONGOING

Brewing, found that brewing and serving beer on-

Cool room walls/odours. Clean cool room walls with

site delivers an average 18 per cent profit increase

surface spray cleaner as required. Check for and treat

on existing beer sales, and delivers more than four

odour-prone areas with mould and odour control spray.

times the revenue of tap contract incentives.

10 | Australian Hotelier

multi-enzymatic cleaner. Dissemble and soak couplers

BAR, BEER AND CELLAR

With the assumption that your average keg of beer costs $300 for a venue to purchase from other breweries, brewing your own beer can end up being much cheaper. The use of a Spark Brew system can produce a keg for roughly $120, including labour

BrewDog is set to open more locations in 2021

and materials. So right off the bat, there is some inherent profit to be made from your own craft beer. It also makes your venue eligible for the small brewers excise rebate.

But on a larger scale, an in-house brewing system can add serious value to your pub asset.

“There’s an underlying capital value to the asset. Its ability to generate profitable business is the value of that asset. That’s what we act upon, our technology improves the value of the pub,” states Sanders.

Burnley Brewing in Richmond, Victoria

The CBRE Hotels report backs this statement, having found real examples where brewing capabilities increased the value of a pub asset by up to 30 per cent over a three-year period.

And it doesn’t matter what style of venue your pub is – regional or metropolitan, gaming or not – brewing your own beer is an asset.

The case studies CBRE Hotels analysed real P&L statements – anonymised for confidentiality purposes – from pubs that began brewing on site, and found that those brewing capabilities led to significant

The time to set up a microbrewery In its first Budget post-pandemic, the Federal Government has announced two incentives that make this financial year an ideal time to set up a microbrewery in your venue.

1. The loss carry-back provisions – for any businesses worth under $5bn who are now operating at a loss due to the pandemic - operates as refundable tax offset, effectively providing eligible businesses with a cash refund for tax that was paid in a prior financial year from FY18/19, up until FY21/22.

2. Instant asset write-off allows for the immediate complete depreciation of a brewery.

These two measures combined make for a very attractive time to set up a brewery in venue. Speak to a financial adviser to find out if this is ideal for your business.

increases in revenue and profit.

The first case study was of an urban warehouse

“The brewpub model increases your beer

pub with solid profitability, but that relied very

revenue and patron engagement, offering better

heavily on F&B for revenue generation. With

margins and growth to your F&B profit centre

total annual revenue of $10 million, it was able to

resulting in a more balanced, resilient and future-

increase its NPBT from $2m to $2.425m – a 22 per

oriented asset.”

cent increase. What it lost in tap contract incentives,

The last case study was of a traditional urban

it quadrupled in profit from the sale of its own beer.

pub, where the ratio between food and beverage

“It’s empowerment of the publican in the value

revenue is 30:70, and the business was operating

chain. This is a big inner city pub, and because

at a small loss. By including a microbrewery offer,

it has really strong beer revenue, brewing on site

it made $320,000 in profit in the first year, and the

makes a big positive impact on its business.”

venue’s value increased by roughly 30 per cent

The second case study is a regional gaming pub,

over three years.

where the gaming room is the main profit maker,

So with plenty of profit-making potential, and

and F&B operated at a loss, so as to supplement

a great culture-maker for your local community,

the gaming offer. In its first year of brewing its own

brewing opportunities in venue are an appealing

beer, it increased profit by 13 per cent – and also

prospect for any kind of pub. It just takes a

brought in a new demographic to the venue.

passionate and creative team to brew the beer and

“On-site brewing helps to support gamingfocused venues, where F&B is not always the priority or underperforms,” suggests the report.

12 | Australian Hotelier

engage with your customers.

While pubs and beer go hand in hand, the shift could be well on its way to a pub with its own beer.

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Fever-Tree Gin & Tonic Gardens explode into summer Fever-Tree will be partnering up with great venues in Australia to create their own customised G&T Gardens this summer.

WITH COVID restrictions being relaxed

after needing to refresh the offer

the spritz, with three unique low calorie

and most states being able to operate

on its rooftop.

flavoured sodas that will transform

close to usual (with social distancing of

“It was wonderful for us to partner

course), venues are excited to partner

with the Southtrade/Fever-Tree team to

up with Fever-Tree to give their patrons

achieve a vision that we think will help

a new and exciting experience in venue.

push trade through into a strong summer

naturally sourced ingredients from around

period, with a fresh new rooftop, some

the world. The range is designed to pair

items for the activation including deck

great G&T cocktail pairings and some

perfectly with a variety of premium spirits

chairs and parasols, fresh herb pots

really nice bespoke offerings through the

to elevate classic serves, like the Vodka

and garden-themed bar tools as well as

venue,” stated Joel McDermott, head

Soda, and vermouths and Italian bitters to

endless tips and tricks to create their own

of strategic partnerships and business

create delicious summer mixed drinks.

G&T Gardens.

development at Potts Point Hotel.

Fever-Tree will be providing custom

Participating venues will also have

The Fever-Tree G&T Garden at

a premium spirit into a sophisticated summer drink with ease.

The new sodas are expertly crafted with

The range includes Lime & Yuzu Soda, which pairs perfectly with a premium

the opportunity to explore the world

Sweethearts is already creating great buzz

vodka; Pink Grapefruit Soda, which

of premium mixers with custom Fever-

for the hotel.

makes for an excellent Paloma when

Tree gin and tonic menus and training

“We’ve had some really good feedback

paired with tequila or mezcal; and Italian

sessions for staff with Fever-Tree Brand

from customers. We’re doing a lot of

Bood Orange Soda, which is a perfect

Ambassador, Trish Brew.

corporates through the rooftop at the

match for bitters.

Footfall will be driven to all Fever-Tree

moment coming into Christmas party

“Australians are looking to lighter,

Garden venues with an interactive map

season, and the walk-throughs of the

healthier drinks over summer, and at the

on its website, a platform where G&T

space have been really positive.”

same time, we’re seeing a resurgence of

lovers can find their closest G&T garden.

Venues interested in taking part

simple, fuss-free drinks, in the bar and

The site will also include overviews

in the activation should speak to

at home. Enter Fever-Tree flavoured

of each garden, providing addresses,

their SouthTrade International sales

sodas, elevating popular serves to create

information and images of each space.

representative, or they can sign up online

delicious and sophisticated low-calorie

A full digital campaign will further be

at http://gardens.fever-tree.com.au/trade

drinks,” suggested Trish Brew, Fever-Tree

running through Facebook and Instagram

Australia Brand Ambassador.

to maximise awareness and encourage

The season of the spritz

consumer engagement.

Fever-Tree also has an exciting NPD being

Blood Orange Soda and Pink Grapefruit

launched into the market this month.

Soda are available from November 2020

Sweethearts Rooftop Bar in Potts Point Hotel, Sydney is the first venue to get in

The Soda Collection is Fever-Tree’s

to the Garden experience this summer,

answer to the ever-rising popularity of

14 | Australian Hotelier

Fever-Tree Lime & Yuzu Soda, Italian

in selected pubs, Coles Liquorlands and bars nationwide.

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COCKTAILS MENU PLANNING

Perth's The Generous Squire reduced its menu by 20 per cent

An edited offering

With limited trading capacity and reduced staffing numbers, pubs are condensing their menus to make them more workable during the pandemic.

Cat Woods reports.

MENU PLANNING

THE CHANGES, pivots and strategic backflips that venues have had make to stay afloat throughout the

MONEY MATTERS IN MENU DESIGN

crisis have been well documented, but one area of

Glen Bagnara is a consultant in food and beverage menus, concept

adaptation that has sometimes been overlooked is the

development, service and product training. He has over 20 years’ experience in

in-venue food offering of a pub. The move to takeaway

hospitality, and shares his advice on how to approach your menu right now.

has garnered lot of attention, but dining menus have also needed a rethink as venues reopened.

For reasons both financial and logistical, pubs have

“Firstly, you need to look at your menu and take stock of what travels well, what sells,” Bagnara advises.

“Financial viability is your key concern, since capacity is greatly

had to downsize – and in some cases, entirely alter

diminished. You want to aim for a higher spend per head, which is difficult

– their dine-in menus to stay operational. The extent

in a time of recession, but I also think people have been locked up for so

to which pubs have amended their menus, booking

long that they’re willing to spend when they go out.

requirements, staff numbers and operating times has differed between states and businesses. One major driver of menu alterations is restricted capacity.

Lesa Brown and her husband Stephen bought The Mansfield Hotel in the regional Victorian town of Mansfield in June last year.

“The current restrictions due to the second wave in Victoria are having a huge impact on us,” says Brown.

“There’s an internal venue max of 20. The 4sqm rule we had previously was hard to manage, but this is unbelievably difficult. Every day we are turning down reservations and are continuing to lose a lot of money.”

Further west restrictions are much more lenient, but it’s still not the same as trading pre-COVID, says ARK Group operations manager Lee Behan. “In WA we have been extremely lucky. Being at 50% capacity is not without its challenges, but by reducing our menus it’s allowed us to offer quality service with a more compact offering.”

SMALLER MENUS, REMOTE ORDERING “We reduced the menu by about 20 per cent and really focused on quality,” says Behan, speaking of The Generous Squire in Perth.

“The items we offer now sell in higher quantity and it reduces how much stock we need to have on hand. We created a new menu themed around burgers, snacks and salads; all perfect items to pair with our craft beers on tap. We also removed items that took more time to cook during service – being in the CBD people want fast, casual dining.”

“If that means people have a beer to kick off, then you want to entice people to also have a bottle of wine with their meal, an entrée and a dessert. You also might want to charge a bit more of a premium or slightly reduce your portions. People think of dining out as precious, so premium service is so important. The quality of food and quality of service really need investing in.”

Bagnara said it’s also crucial to spend more time reviewing your produce spend and menu design, to ensure you’re getting bang for your buck.

“Food costs will be more important than they ever were. It will come down to chefs, owners and managers spending more time looking at suppliers and comparing costs on seafood, fresh fruit and vegetables and trying to watch the percentage on costs. You want your suppliers to be looking after you when it comes to competitive costs. Fruit and vegetables costs, due to drought and lack of overseas workers, is going to become a sticking point for dining venues. It will be worthwhile to deal direct with farmers rather than markets to cut down on costs.”

MENU PLANNING

We reduced the menu by about 20 per cent and really focused on quality.

The items we offer now sell in higher quantity and it reduces how much stock we need to have on hand.

Lee Behan, ARK Group

At The Mansfield Hotel, Brown and her

“Our parmigiana and steaks are the two

restrictions. But as the restrictions eased,

team significantly condensed their menu

staples that go gangbusters, but we’re also

we have increased the menu to 80 percent

to reduce wastage at a time when every

putting some of the less traditional dishes

of what we were serving pre-COVID.

dollar counts.

on as specials to ensure little wastage.

Right now, our head chef is working on

When something is on special you can

expanding the menu offering, which will

move it quickly.”

be evident by the end of the month.”

“We now only have one menu rather than two,” says Brown, “and we have had to keep mainly the pub staples on,

AHA NSW’s director of liquor and

Damian Peterson is director of The

which means we lose our flare with the

policing John Green, says, “Since the start

Hotel Metropolitan in Adelaide. He says

signature dishes we were becoming

of the pandemic, shared dishes have been

their menu offering has been adapted as a

known for. Our menu is down eight

removed from menus, salad bars have gone

result of no accommodation guests, which

dishes at the moment.”

and - with limited patrons - the complexity

previously justified their full breakfast

of menus have shrunk in many venues. One

menu, and capacity restrictions. Overall,

but removed the newer dishes they’d

Brown decided to keep the pub classics

thing we have noticed is that traditional

the hotel’s menu offerings were reduced by

introduced before the pandemic. Those

pub fare has remained popular – steak, fish

about 20 percent.

dishes had higher costs and weren’t as

and chips, bangers and mash and many

popular as the traditional meals.

patrons’ favourite – the schnitty.”

How dishes are ordered and served has also been a point of consideration for venues, in an effort to stem community transmission of the coronavirus.

Emily Sedgman, marketing manager

and breakfast on Saturday, Sunday and public holidays,” he says.

“We released a new menu on reopening, which is for lunch and dinner, small plates all day and no breakfast at all. We had a few non-sellers on the menu that were

west says, “Everything, including salt and

easy targets for removal. Generally the

pepper, is off the table. We have remote

feedback has been positive.”

Peterson’s intention is to continue to

menu to order. As soon as the order is

review the menu every six months, as they

ready, the diner receives an SMS to collect

were doing pre-pandemic, and to adapt to

their meal, along with securely wrapped

the circumstances without planning too far

cutlery and salt and pepper sachets.”

in advance – something that all operators

Pre-pandemic, Bella Vista Hotel offered a main bistro menu of around 50 items.

“At the moment, we’ve got a main

20 | Australian Hotelier

dinner menu, an additional lunch menu

at Bella Vista Hotel in Sydney’s north-

ordering so people scan a code on the

The ice-cream sandwich at Mansfield Hotel

“Pre-COVID we had a full lunch and

are having to get used to now, as the trading environment can turn so quickly.

“We’ll see what happens,” Peterson

bistro menu of about 35 options that we’d

says. “This year has meant we have given

downsized by half at the beginning of

up predicting the future.”

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VENUE PROFILE

Marrah

from the sea

Coogee Bay Hotel in Sydney’s east has a new dining offering, with fish and seafood the heroes of the menu.

DERIVED FROM the local Indigenous

neighbourhood’s history and setting a new

word for ‘fish’, Marrah is Coogee Bay

benchmark for dining on the Coogee strip.

Hotel’s newest dining concept. Focused

Marrah was designed to meet the demand

on local seafood, the concept and menu

of our locals who are seeking a more

honours the Gadigal and Bidjigal coastal

premium food and drink offering.”

peoples who have fished Coogee’s

Paying homage to the iconic beachside

waters for sustenance, while also

location, Marrah’s menu has been

drawing on Mediterranean flavours that

carefully curated by acclaimed executive

pair well with seafood.

chef Nathan Tillott, heroing some of

Chris Cheung, managing director of

Australia’s best and freshest seafood.

C.Inc, which owns Coogee Bay Hotel, said

The unique dishes feature local produce,

the team was incredibly excited to bring a

while also embracing sustainably sourced

new dining offering to Coogee’s foreshore

ingredients from bushfire-affected regions

and elevate its F&B scene.

and local growers.

“Our vision was to create a new

“Our menu is focused on heroing

culinary centrepiece at Coogee’s oldest

amazing produce, bringing simple yet

beachfront landmark paying tribute to the

delicious ingredients to life, all of which

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VENUE PROFILE

are thoughtfully sourced with a focus on quality,” stated Tillott.

Despite these distinctions, Cheung

dishes. Tillott says the Queensland

stresses that Marrah’s concept and

spanner crab with fresh angel hair

Stand out menu items that are sure to

offering is still casual enough – and its

pasta, chilli, garlic, lemon and parsley

become fast favourites include: the roast

price points are low enough – that it’s

has been a popular dish, as well as the

scallops served with pumpkin puree,

not to be considered fine dining. The

Pambula oysters.

pine nuts and burnt butter; the char-

restaurant can be enjoyed by anyone who

grilled Fremantle octopus; and the grilled

wants a little more refinement to their

we’ve received, Marrah has been

snapper fillet paired with smoked oysters,

meal than your standard pub fare.

overwhelmingly embraced by our guests

zucchini blossom and fennel.

Launching alongside the new menu is an equally exciting cocktail and premium wine selection, carefully curated to

“Marrah is a casual and relaxed dining space, with a restaurant experience at

“From our reservations to the feedback

and the wider community,” states Cheung.

“Coogee Bay Hotel has always been

accessible prices,” states Cheung.

a popular destination choice within the

Since opening in late September,

local community and with the addition of

complement each dish while showcasing

the Coogee community has embraced

Marrah, we have been able to enhance

Australia’s best wine regions alongside

Marrah, and particularly it’s seafood

our dynamic offering.”

international standouts.

While creating the menu, it was important to Tillott to ensure that produce was sourced from growers and vendors locally and slightly further afield that were in need of support after a rough year.

“We have always sourced the best possible local produce, and now with so many regions suffering from bushfires and the lack of tourism, we are doing our best to play a part in their recovery.

“Local produce is created with more care than produce which is mass-produced – meaning higher quality – allowing us to curate the best possible dishes. As we buy seasonal, menu items do change but most of our cheeses, poultry, herbs, meats and even oysters are locally sourced from regions such as Pambula (on New South Wales’s South Coast) and Gippsland (in Victoria).”

Upmarket offering Marrah is Coogee Bay Hotel’s premium dining offering, with a slightly higher price point than its Garden Brasserie or Sports Bar menus. Entrees average out at the $25 mark, with mains at $35, whereas elsewhere in the pub you can have a decent feed for under $30.

You also won’t see any burgers, schnitzels or pizzas on the menu. Rather, complementing the seafood are premium cured meats shaved to order, a dry-aged Kurobata pork chop and a daily rotisserie offering. Marrah also has a smart casual dress code.

24 | Australian Hotelier

Marrah was designed to meet the demand of our locals who are seeking a more premium food and drink offering.

Chris Cheung, C.Inc

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TAKEAWAY

Jackalope Hotel's executive chef Guy Stanaway

26 | Australian Hotelier

TAKEAWAY

Regional matters When one of Victoria’s premier hotels had to close its doors, resident restaurant Rare Hare decided to push on. By Annabelle Cloros.

JACKALOPE HOTEL is a destination in

people who under normal circumstances

appropriate is another hurdle, but one

its own right. The location is situated

would enjoy time with us monthly and

Stanaway has relished. “I have had a few

on a vineyard in Victoria’s Mornington

in many cases weekly,” says Stanaway.

late nights in the kitchen working out

Peninsula and is known for its high-end

“[We’re] amazed at how many regulars

how we are going to make these dishes

accommodation and equally on-par food

ordered it every single week. Creating

suitable for travel without compromising

offering. But it’s been a sticky year for

restaurant moments in people’s

the flavour,” he says. “With six new

operators, especially those in Victoria.

homes and helping them celebrate is

menu items each week, it’s certainly

Jackalope Hotel closed in response

really rewarding.”

a test, but I’m enjoying this new way

to COVID-19 restrictions, but one of

While travellers have been prevented

of thinking and the challenge of an

its restaurants, Rare Hare, jumped at

from visiting the location in person,

accelerated turnaround from conception

the chance to curate a takeaway and

word has spread fast about the venue’s

to execution.”

delivery offering.

takeaway offering. “Increasingly, we’re

It’s been a while since chefs have been

making multiple deliveries on the same

able to eyeball customer reactions to their

of the brains behind Rare Hare At Home;

Executive Chef Guy Stanaway is one

streets, and with both Peninsula- and

meals, but social media has provided an

a triple-threat program that allowed

Melbourne-wide delivery available, we’re

alternate view. “I find it really interesting to

the restaurant to continue working

accessible to customers who might not

observe customer interpretations of each

with producers, employing staff and

normally road trip down our way,” says

dish on social media; specifically the plating

feeding diners. “Rare Hare at Home was

the chef.

and presentation,” says Stanaway. “This

something we gave serious consideration

Rare Hare At Home has been making

to during Victoria’s first lockdown,” says

strides since its inception, but the whole

situation has certainly opened a new avenue of interaction with Melbourne’s diners,

Stanaway. “When we entered lockdown

process has been a little strange for

and I’m glad that despite being a regional

2.0 and Jackalope had to close again, we

chefs used to plating up on ceramics,

restaurant, we are able to be part of it.”

knew it was the time to try something new

not in takeaway boxes. Working out

as a way of staying connected.”

which dishes are takeaway-and delivery-

This piece was first published in our sister publication Hospitality magazine.

The At Home program has seen the culinary team create revolving menus each week for pick up or delivery. Rare Hare sold over 500 meals for their Father’s Day offering which was priced at $45 per person and included everything from potato bread and truffle mac and cheese to 12-hour braised beef cheek plus addons (salumi, olives, desserts, etc). The venue’s signature wood-fired choc-chip cookie has been one of the hottest tickets, with the kitchen team “literally [making] thousands of them”, says Stanaway.

The uptake has been humbling, with regulars continuing to support the restaurant. “Both Jackalope and Rare Hare have incredibly loyal customers,

November 2020 | 27

DIETARY RESTRICTIONS

IMPROVING GLUTEN-FREE PRACTICES IN YOUR KITCHEN These practices will help you avoid crosscontamination in your kitchen, and will give your staff the confidence to serve glutenfree dishes to your guests.

1. Sourcing • Source with confidence – always use a trusted supplier • Double check all components on your gluten-free menu have zero traces of gluten

2. Delivery • Double-check product labels every time as ingredients may change • Check packaging is not broken or open

The gluten-free zone THE LATEST survey from Coeliac Australia shows that gluten free is the number one dietary restriction request in the Australia dining scene, being five times more prevalent than peanut/nut-free meals, and seven times more requested than dairy and lactose-free meals combined.

And yet one in three hospitality workers have never had training in gluten-free food service, according to research from Nestlé Professional. Karen Kingham, dietitian and brand nutritionist for the company, urged the hospitality industry to review its approach as venues reopen and adapt to current circumstances.

“Gluten-free training can be easily forgotten, overlooked or just not considered in these difficult times. For many, the avoidance of gluten is a medical necessity rather than a lifestyle choice, so we need to make it as easy as possible for hospitality to improve the reliability of their gluten-free menus so customers can have confidence in what they order.”

That confidence is clearly lacking on both the consumer and staff sides, with the research suggesting that 90 per cent of hospitality staff want more gluten training, and that only 10 per cent of customers with gluten-free dietary needs trust a gluten-free claim.

Mark Clayton, executive chef for Nestlé Professional, said providing genuine glutenfree foods in a foodservice setting can be difficult for kitchen staff.

“Because of this challenge, we want to ensure hospitality has the tools, training and quality products it needs to confidently provide great tasting gluten-free meals their customers can trust and enjoy, and not miss out on valuable business.”

To support venues, Nestlé Professional has released the second edition of its glutenfree management resource, Your Practical Guide to Gluten Free in Food Service. It aims to remove key barriers to providing gluten-free foods using case-study scenarios and streamlined step-by- step solutions based on Coeliac Australia’s Gluten Free Standard for Food Service.

28 | Australian Hotelier

3. Storage • Store all gluten-free ingredients in sealed containers on the top shelf • Consider colour-coded containers specifically for gluten free foods

4. Preparation • Use separate butters, sauces, fillings and toppings • Consider squeeze bottles for gluten-free sauces and salad dressings • Designate an area specifically for gluten-free preparation away from any Ingredients containing gluten

5. Cooking • Gluten is not destroyed at high temperatures so use a separate fryer, toaster and oven where possible • Always place gluten-free dishes on the top shelf of the oven • Use colour-coded utensils, chopping boards, basting brushes etc for glutenfree dishes. Clean all equipment thoroughly and ensure there is no residue

6. Display And Service • Clearly label gluten-free foods and display on top shelf of cabinets • Avoid biscuit or marshmallow garnishes on saucer/spoon/cup lid of hot beverages

DESIGN & BUILD

Getting people talking Hurley Hotel Group’s suburban Adelaide flagship pub, Marion Hotel, has had a major renovation – and its new look and offer has created a lot of buzz for the local community.

THE MARION Hotel has been owned

venue were doing well and which ones were

residential and commercial growth –

by the Hurley family for more than 30

underperforming, the Hurleys got to work

plus a nearby university campus and

years. While its had bits and pieces

on mapping out exactly who their local

hospital – but almost no accommodation

done to it over the years, its last

community was, and what they needed.

offering to speak of. So one of the major

comprehensive renovation was roughly

‘We wanted to re-jig our offer to appeal

components of the renovation was to

20 years ago – so its fair to say the hotel

to that new and upcoming market. It kind

build an accommodation tower behind

was overdue for an overhaul. Group

of snowballed from there once we knew

the pub, to supplement its original 12

directors Peter and Jenny Hurley, and

there were areas where we could appeal to

pub-style rooms with an extra 50 boutique

their daughter Anna (who is manager

customers a bit better. We kept thinking

accommodation rooms. This decision was

of Marion Hotel), first started thinking

of different things we could do, and it

made based purely off their research.

about renovating the hotel in 2016 when

snowballed into this massive project that

they noticed a lot of development in the

really changed the whole nature of the

approached the project, its not on gut

area that was making it an attractive

business,” states Anna Hurley.

instinct, it’s from data and research. It’s

suburb for young families.

With this new demographic in mind, as well as analysis of which parts of the

30 | Australian Hotelier

The Hurleys quickly began some

“The way that the Hurleys actually

a really good and rigorous approach. It

in-depth analysis of the area, in which

helped them to mitigate their risk moving

they ascertained it had so much new

forward, and making sure whatever capital

DESIGN & BUILD

they spent on their asset, it came from a

and the Hurleys wanted to ensure that

strategic standpoint,” suggests Andrew

was encapsulated in the design of the

Steele, director of Studio Nine, who headed

pub – to speak to its surroundings. Steele

up the Marion Hotel masterplan design.

worked on the external design of the

Venue overhaul

were apparent through features such as

Besides the accommodation tower, the

the sawtooth roof on the accommodation

new masterplan completely rearranged

tower, and the use of raw pre-cast

the hotel’s layout with Hurley saying that

concrete and steel.

it had become apparent over the years

These touches then flow on inside the

what needed a little TLC, and which

venue, where Hurley describes the aesthetic

booming parts of the business needed to

as “a bit quirky and eclectic”. They wanted

be amplified even further.

the design to get people talking.

“We had a massive front bar area, and

“We didn’t want it to look like anywhere

front bars really have died off over the

else you’ve been before. We were really

years, and we’ve really seen that trend at

trying to do something a bit different. We

the Marion. So we knew we could decrease

didn’t want anything elegant or nice, we

the size of our traditional front bar and

wanted people to walk in and say ‘Oh

increase the size of our off-prem liquor.”

wow, this isn’t what I was expecting.’ And

“We didn’t feel like we had a fantastic

The spotted gum housed in the middle of the beer garden is a focal point of the renovation.

venue, ensuring that industrial touches

we’ve definitely achieved that. My office

outdoor area, which we thought was

is near the main entrance, and so I often

important for our customers, so we

hear people saying ‘Oh wow, I really didn’t

wanted to build a really great north-

expect this.’”

facing outdoor area. So that was a really key component with a new bar which

Spotted gum has also been used in some of the new furniture, including tables

The same sentiments can be heard about the façade of the pub, which

incorporates a really

doesn’t look like a traditional hotel at all –

beautiful north-facing

and that was what the Hurleys and Studio

indoor/outdoor space,

Nine were going for, they wanted to push

which has been hugely

the envelope with the design of one their

popular,” continues Hurley.

most renowned pubs.

Reminiscent of pubs and

“It’s a landmark venue for the

clubs of the 80s, the old

Hurleys, and they wanted it to be that

gaming room flowed into

next benchmark for them. It can be

the dining room and was

quite polarising as a building, and they

very open, which is no

were actually quite happy for it to be

longer a design that appeals

polarising,” explains Steele.

to either punters or diners.

“They wanted it to disrupt the area

So the gaming room was

but then create this tension around you

moved elsewhere in the

either love it or you hate it. They were

masterplan. In its stead,

fine with that. Peter said that it doesn’t

three function rooms now

matter if people hate it, at least they’re

feed into the dining area.

talking about it.”

“There’s not really one area of the business that

Highlighting the greenscape

we’ve left untouched.”

The Marion Hotel site is dotted with several

A design to talk about

massive spotted gum trees, and it became very important early on in the design of the

Parts of Marion and the

new hotel to not only keep the trees, but

nearby suburb of Tonsley

to incorporate them into the design, and

are still quite industrial,

make them a highlight of the site.

November 2020 | 31

DESIGN & BUILD

Getting Council approval Steele says that the City of Marion is a very progressive LGA, and were on board with the Marion Hotel redevelopment – including the additional accommodation tower – from very early on in the process. And while this may be the case, he puts the speedy approval process down to the Hurleys having all the Green accents have been introduced into the pub's interior palette

“The trees are such a significant asset to the site. All those trees on the northern side help in terms of shading, but in terms of outlook its amazing,” states Steele.

“In the accommodation tower, you go

both real and artificial plants throughout the venue.

Pre- and post pandemic After 18 months work – during which the

research to back up their project.

“As architects, we’ve all had clients with ideas for huge developments, but getting them approved is a whole other thing. But given all of that research [by the Hurleys], it made for a pretty swift approval process for such a significant project. Council were on board from the get go, and that’s testimony

up to the top floor and you’re still among

venue never stopped trading – the new-look

to the amount of research the Hurleys did,

the canopy of trees. And then of course,

Marion Hotel was relaunched in October

and such a thorough gap analysis.”

we’ve managed to encapsulate one of

2019. The hotel enjoyed immediate success

the significant trees and bring it into the

after its opening, for a good four or five

building,” adds Mandy Goehr, another

months, before the pandemic shut down

only over, but the pub would then suffer

director of Studio Nine who also worked

pubs across the country.

post-shutdown from having not yet built

on the Marion Hotel.

A major way the trees have been worked

“It’s been a strange start to the new life of this hotel. The first few months that

up that loyal customer base.

Instead, she has been completely

into the design, is the positioning of the

we opened just absolutely blew us away.

taken aback with just how much support

beer garden deck so that it wraps around

We really didn’t expect to get the kind of

the local community - as well as greater

and hugs one of the spotted gums, which

response that we got from the local area,”

Adelaide - has given the pub.

then provides shade for the deck. A timber

states Hurley.

“We’re feeling quite positive for the

screen wraps around the beer garden, so

The function rooms were booked solid

future now. There’s definitely areas of

that you can see the gum’s canopy sitting

from reopening until late December, and

improvement for the business, but the

above it from the road. It’s a main feature

that in turn was a major driver for the

response from the area and Adelaide in

of the new look of the hotel.

accommodation rooms. F&B was also very

general has been great. We’re starting to

strong. Once the pandemic hit though,

be seen as a destination pub, and that’s

into both the new branding identity of

Hurley and her team assumed that the

what we wanted when we built it so we’re

the pub, as well as the interiors. Where

honeymoon period for the hotel was not

seeing some really positive signs.”

The greenscape has also been worked

signage and interior design for the pub used to centre around a peach and blue palette, that has been changed to green, and different references within the venue are made to the greenscape, such as the function space ‘The Secret Garden.’ Timber was also used throughout the venue.

“We’ve used spotted gum in many ways throughout the building, from the internal cladding to the seats in the accommodation. It made a lot of tabletops but you’ll also see it in ceiling details, so it goes all the way through,” states Goehr.

The greenscape within the building is pushed even further with the layering of

32 | Australian Hotelier

Marion Hotel's facade has people talking

61 2 9660 8299 paulkellydesign.com.au

Union Place Hotel

TALES FROM THE TOP

Creating memorable experiences Rob Parsons was recently appointed general manager of venues for Sparkke at the Whitmore in Adelaide and its upcoming venue in Melbourne. He spoke to Australian Hotelier about current and future plans, and the benefit of reinvention.

HAVING STARTED his new role as part

Parsons has hit the ground

on Sundays, a visiting guest

of the Sparkke leadership team, Rob

running, ensuring that the

chef series, and monthly

Parsons is excited to grow the business,

venue has not remained

Sunday brunches.

and particularly to grow its footprint in

stagnant, but rather

the eastern states. With a background in

reinvented itself in response

MELBOURNE-BOUND

Sydney pubs, and having recently done a

to the pandemic.

The other component of

stint at boutique accommodation hotels,

“Given our reduced

Parsons’ new role is to

Parsons knows that the key to growing

capacity within the venue it is

the business is personable interactions

paramount we maximise our

with your guests, and has already made

return from every seat that we are able

of Sparkke at the Vine in Melbourne’s

it a priority at Sparkke at the Whitmore.

to occupy. Putting minimum spending on

Collingwood – now slated for 2022.

“Our interaction with guests is greater

groups coming in and trying to maximise

“[It] is an exciting work in progress. We

now than it ever has been, every person

our shoulder days is something we have

are currently putting together the policies

that walks in the door at Sparkke is met

been working hard to achieve coming into

and procedures operating manual so when

by one of our staff. Ensuring this process

the busy festive season.”

we can finally get over to Melbourne we

is as seamless as possible has been a great challenge but something we are very

The team is also focusing on creating memorable experiences: world music

proud of.

“Like all owners and operators, we have had to adapt to the ever-changing

Rob Parsons

help Sparkke expand, by facilitating the opening

will hit the ground running.

“Hopefully, this is sooner rather than later. In Victoria things look like they are

Artisanal spritzes created by Sparkke co-owner Rose Kentish

improving so fingers crossed hospitality venues can start trading again soon and

landscape. What COVID has done is to

the industry as a whole can start to get

really focus our energies on the team and

back to doing what they love.”

our customers.”

Sparkke co-founder Rose Kentish is

In the meantime, Parsons and the Sparkke team are focused on making

delighted to have Rob join the team:

Sparkke at the Whitmore the place to be

“Rob brings a wealth of knowledge and

this summer in Adelaide. With its unique

experience in many aspects of hospo,

offer of site-brewed beers, artisanal spritz

including a national perspective that

beverages, and one of few rooftop bars in

comes from working in the eastern states.

the city, there’s a lot that’s attractive about

“Rob has fit into the Sparkke team so quickly, and with his passion for the

this inclusive and award-winning venue.

“Coupling all of this with our new spring

industry, we can’t wait to see what we can

menu in fare, Sparkke at the Whitmore

achieve together.”

really is the place to be this summer.”

34 | Australian Hotelier

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