Australian Hotelier April 2018

Hotelier AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

vol. 35 no. 3 - APRIL 2018

IN THIS ISSUE: PUB DINING | PUB LEADERS SUMMIT REVIEW | MADE IN AUSTRALIA

CONTENTS | ED’S NOTE

Vanessa Cavasinni

Editor’s Note

I

want to start this issue off by thanking all of our speakers, sponsors and delegates who attended and took part in the 2018 Pub Leaders Summit. It was a fantastic event and the Australian Hotelier team could not have been happier with the content shared, the dynamic expo space and the calibre of attendees. We hope that all delegates got a lot out of the day and were inspired to go back to their venues with new ideas about how to improve their venues.

For more information on everything that happened and was shared at the national conference, check out the wrap-up on page 12.

Also in this issue you’ll find our new foodservice section, Pub Dining. You may be used to receiving Sauce – a quarterly supplement on foodservice – but we decided that the food component of pub operations is too critical an element to not pursue thoroughly in Australian Hotelier itself. Expect to see more on food from us this year! In this first issue that contains Pub Dining, we’ll look at the staple that is the burger (p 18), celebrate 25 years of Bistro Moncur (p 22) and look at some great new products and services in meat and seafood. I’m very excited for you to see it, so please enjoy!

Cheers,

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Vanessa Cavasinni, Editor P: 02 8586 6201 | E: vcavasinni@intermedia.com.au

Contents | April Special Features

Regulars

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18 22

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Bar and Cellar • Beers For Winter • Venue Security

ED’S PICK

Pub Leaders Summit Review: What was said, what happened, what you missed.

Burgers: How to stand out with the newest pub staple.

Bistro Moncur: The groundbreaking pub restaurant celebrates 25 years.

Which Fish: This new tool will help you source sustainable Australian seafood.

Made In Australia: Some of the best local products and services for your pub.

PUBLISHER: Paul Wootton EDITOR: Vanessa Cavasinni

PUBLISHED BY:

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

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

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NEXT MONTH

12

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GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY:

Kea Thorburn kthorburn@intermedia.com.au

HEAD OF CIRCULATION:

Chris Blacklock cblacklock@intermedia.com.au

PRODUCTION MANAGER:

Jacqui Cooper jacqui@intermedia.com.au

LIVE!

News: The latest happenings around the country.

Design and Build: After 30 years of dormancy, Terminus Pyrmont awakens.

Sports Calendar: We bring you sporting highlights for April.

SUBSCRIPTION RATES 1yr (11 issues) for $95.00 (inc GST) 2yrs (22 issues)for $152.00 (inc GST) – Saving 20% 3yrs (33 issues) for $199.00 (inc GST) – Saving 30% To subscribe and to view other overseas rates visit www.intermedia.com.au or Call: 1800 651 422 (Mon – Fri 8:30-5pm AEST) Email: subscriptions@intermedia.com.au

DISCLAIMER

This publication is published by Food and Beverage Media Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication.

Copyright © 2018 - Food and Beverage Media Pty Ltd

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Average Total Distribution: 5,680 AMAA/CAB Yearly Audit Period ending 30 Sept 2017.

GET A KICK OUT OF THE

SOCCER WORLD CUP 2018 We’re proud to bring our venue partners the 2018 Soccer World Cup. A bonus extra for Sky Racing subscribers, all 64 matches will be broadcast live on channels 611 and 612.

Starting June 15th at 1:00am AEST with Russia vs. Saudi Arabia, patrons will be able to see every kick, tackle and goal of the world’s biggest sporting event.

Should you have any queries, please contact Sky Racing Sales Support on 1800 251 710.

Gamble Responsibly.

NEWS

JOBGETTER INITIATIVE WIDENS JOB POSSIBILITIES FOR PEOPLE WITH DISABILITY

Online job platform, JobGetter, has launched a new initiative to help people with disabilities widen their job searches. The site allows employers to badge job postings as disability-friendly, and also indicate the office facilities on offer to candidates such, as wheelchair access or sight prompts.

The idea came about after JobGetter executives worked with students in the new Bachelor of Technology and Innovation program at the University of Technology Sydney (UTS). A group of students, speaking from their own experiences and those of their friends – flagged the unfairness of job postings not specifying whether the role and workspace was disability friendly.

“Sometimes it’s as simple as stating that there’s wheelchair access, but very few job ads do this, and there’s no way for job seekers to search for them,” says Alli Baker, Co-CEO of JobGetter. “We know job seekers are sick of going from site to site to look for work and JobGetter wants to be the inclusionary platform that caters for everyone.”

The company consulted with organisations in the disability sector in the development of the initiative, and is looking to work with employers, educators and industry representatives who can assist in further developing functionality and improving employment rates for their clients.

“We’re really proud of it, it’s something we feel really strongly about.

Many sectors have been kept out of mainstream [employment] and there’s no reason for that,” Fiona Anson, co-CEO of JobGetter.

Anson told Australian Hotelier that the initiative was born from the frustration many disabled job-seekers felt in trying to find a job through traditional platforms.

FOR MORE INDUSTRY NEWS FOLLOW US ON 6 | APRIL 2018 AUSTRALIAN HOTELIER

“Most job postings generally don’t mention whether they are disability friendly or not. So if you’re a person with a disability looking for a suitable job, it’s nigh on impossible to identify whether a job is suitable.”

The JobGetter initiative hopes to flag this idea with employers, in keeping them thinking about the kinds of roles they can extend to people with disabilities. While the initiative is open to any employer in any industry that uses JobGetter, Anson suggests that there are plenty of roles in both back-of-house and front-of-house where a person with a disability could be hired – from glassies to bookkeepers.

“We’re trying to do this across the board – there are roles within every industry that people don’t think about. When you think of pubs you automatically think of bar staff or cooks, but there’s a whole bunch of other roles that someone with a disability could do.”

It’s also important to not paint all people with disabilities with the same brush. Anson and Baker have said that while many of the employers they work with have embraced the initiative, the next step is to figure out which disabilities your business can cater to.

“When an employer says to us that yes, they would consider employing someone with a disability, then we ask them, ‘What type of disability would you consider or what facilities do you have? For examples, are your premises wheelchair friendly, do you have easy access to public transport, do you have visual or auditory prompts?’” explains Anson.

“We’re trying to get them to think of the whole gamut. Then job seekers can also search by that type of disability as well, for example looking for job posts that have visual prompts or wheelchair access.”

CHECK OUT THESHOUT.COM.AU

NEWS

AUSSIE TOURISM WINDFALL A NEW TARGET FOR PUBS According to new research by the World Travel & Tourism Council (WTTC), 2017 was a record year for the travel and tourism sector in Australia, with it contributing $19.5 billion to the Australian economy, making Australia the 12th largest travel economy in the world.

The report found that travel and tourism made up 12.2 per cent of all employment in Australia last year with 1.5 million jobs dependent on the sector.

That figure is set to increase to 1.7 million jobs by 2028. And while the wider economy grew by 2.2 per cent, the travel sector grew by 2.3 per cent in 2017.

“Travel and Tourism creates jobs, drives economic growth and helps build better societies. This is particularly the case in Australia, the 12th largest tourism economy in the world and home to some of the world’s most iconic sights. Over the last few years, Australia has led the world in the use of technology to drive tourism growth through visa facilitation and has reaped the benefits through increased visitors,” stated Gloria Guevara, president and CEO of WTTC. Many pub operators, particularly in larger metro areas or coastal regional areas, have targeted the tourist dollar for their venues, but this latest WTTC report suggests that tourism is becoming an increasingly significant sector for the pub market to cater to.

Jaz Mooney, managing director of national pub group Pelathon, said recently at the Pub Leaders Summit that tourism is a sector that his business is increasingly focusing on, particularly for venues like the Grand Central Hotel in Brisbane’s CBD, and the Grand Hotel in Cairns.

“Tourism is absolutely flying in Australia. I look to every tourist market in Australia that is going up by huge amounts. So anything to attract the tourist, obviously [we look to].”

JDA HOTELS SEALS PADSTOW HOTEL OWNERSHIP JDA Hotels has beat out a number of bids at auction on the Padstow Park Hotel to take on the freehold of the venue for $26 million.

The south-west Sydney pub was sold at auction by White & Partners via Ray White Hotels. White & Partners had purchased the venue in 2014 from Spirit Hotels – the hospitality arm of Coles – for $13.7 million.

“The hotel received an extraordinary level of interest, albeit commensurate with the quality of the opportunity, via the onmarket campaign process; and was ultimately purchased for $26 million by JDA Hotels who enjoyed a management agreement at the hotel,” stated Andrew Jolliffe who steered the auction campaign.

Padstow Park Hotel is currently ranked 169 in the New South Wales’ Top 200 gaming hotels, and is the recipient of a recent extension of trading hours until 2am. It is situated opposite Padstow train station on a 2700 sqm block.

Speaking on behalf of JDA Hotels, John Feros said he was pleased with the outcome.

“We clearly know the hotel, and have a good appreciation of the area having operated hotels in that part of Sydney for decades.”

Feros suggested that the group was on the look-out for other good acquisition opportunities.

“We are active buyers in the market, and will continue to seek and transact upon well located opportunities where we see we can add value.”

Jolliffe believes that the strong interest and sale price of the Padstow Park Hotel were

indicative of the quality of industry operations across the country.

“Nationally, this industry is better funded, guided and operated than at any other time in its long history, lending itself to continued market strength and investment grade longevity.”

AUSTRALIAN HOTELIER APRIL 2018 | 7

NEWS

100 BURGERS GROUP UNVEILS NEW PRINCE ALFRED HOTEL After taking on Carlton’s Prince Alfred Hotel in October last year, 100 Burgers Group have revealed the new look of the pub, catering to nearby Melbourne University students.

While the 1920s façade has been kept, the group engaged Hot Black Architects to transform the interiors into something much more colourful and flamboyant with a deep blue palate, botanical motifs and copper detailing.

While the pub re-opened in mid-February, a new rooftop and terrace were opened recently.

“So many of Melbourne’s pubs are disappearing, so when we were given the opportunity to reinvigorate a pub as iconic as the Prince Alfred, we knew it was something we had to do. A lot of people have mixed memories of the Prince Alfred, but we’ve gutted the old fitout and rebuilt everything from the ground up, so it’s going to be a real surprise for everyone when they see it,” said Daragh Khan, founder of 100 Burgers Group.

Head chef Mostafa Morshed’s menu will focus on refined interpretations of pub classics, including Za’atar crusted tuna, house pickled vegetables, green beans and a 63-degree egg. Fifteen dollar specials will be served on Tuesdays and Thursdays, while bottomless pancakes and mimosas will feature on Sunday mornings.

A rotating kitchen allowing for a fresh menu every month is also in the works at the venue, with fantastic collaborations between top Melbourne chefs and a selection of 100 Burgers Group venues expected. Prince Alfred Hotel also runs a café from 7am, to attract the prelecture university crowd.

The transformed Prince Alfred Hotel

Pork belly with caramelised apple and leek

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VICTORIA SET TO USE SMARTPHONE IDS ON-PREMISE IN AUSSIE FIRST The Andrews State Government has paved the way for Victorians to use their smartphones as proof of age, using technology developed by Australia Post.

Minister for Gaming and Liquor Regulation Marlene Kairouz has approved the use of Keypass in Digital ID™ as an evidence-of-age document in all licensed venues across Victoria, after the technology was trialled in 50 licensed venues in Fitzroy between October 2017 and January this year.

The free Australia Post smartphone app includes an on-screen animation that prevents the replication of the digital Keypass on a non-approved app or format.

The app generates a temporary Quick Response (QR) code that can be scanned by a venue as an extra layer of security using Australia Post’s Digital iD smartphone app or a third party ID scanner.

“Keypass in Digital ID was developed here in Melbourne, so we are delighted that Victoria has become the first state to approve it as an acceptable proof-of-age identity document,” stated Australia Post general manager – Digital iD™, Cameron Gough.

“Keypass has been a popular proof-of-age card in Australia for more than 25 years.

Incorporating Keypass into Digital ID will deliver a more convenient way for young people to enjoy a night out together, furthering our 200-plus year commitment to better connect Australians with their communities.”

The initiative has the support of the Australian Hotels Association and other industry bodies, and will make it easier for both licenced venues and patrons to comply with Victoria’s strict liquor laws.

“This is a win for Victorians who enjoy our wonderful nightlife and a win for venue operators,” says MP Kairouz.

“This new smartphone form of ID will mean Victorians can leave their passport, driver’s license or proof-of-age card at home before heading out for the night – and help venues ensure the patrons they’re serving are above age.”

Sign up at For the latest pub news, subscribe to the Australian Hotelier e-newsletter at:

www.theshout.com.au/ australian-hotelier

PUB SALES • F&B • APPOINTMENTS • REVAMPS • LEGISLATION

NEWS

FIVE MINUTES WITH…

CHRIS NICHOLLS CHRIS NICHOLLS IS THE COOWNER OF HACK BREWING CO, A SMALL CRAFT BEER BREWERY IN MELBOURNE. IN MID-DECEMBER, NICHOLLS AND HIS PARTNERS OPENED THE CRAFT BEER PUB, THE HACK, IN PORT MELBOURNE.

WHAT MADE YOU WANT TO OPEN A PUB, AND HOW DID YOU CHOOSE THE VENUE IN PORT MELBOURNE? We were looking for a warehouse to build a small brewpub. I got called out to an address in Port Melbourne and we all instantly fell in love with the building. The plans for the brewpub were put on hold and we instead focused on restoring the old pub to its former glory after operating sporadically as a function venue for the past few years. We purchased the leasehold in November and after a quick three-week renovation, we opened in mid-December 2017.

The building is in a pretty iconic position and the massive interior gave us a lot of options for the fitout. The upstairs function space is basically a bonus venue and we’ve got a lot of fun ideas to run up there.

WHAT DOES THE PUB OFFERING ENTAIL? We think we’ve ended up with a modern take on a pub. We don’t sell parmas and Carlton Draught (not that there’s anything wrong with that) but we wanted a point of difference from the other pubs in the area (and there are quite

The Hack

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Chris Nicholls at The Hack a few!). We have 17 beer taps downstairs and they are all used for local, independent beers plus a few different options – Espresso Martini, Pimms and Prosecco on tap.

In the kitchen, we have Limp Brisket smoking up a storm. We offer American-style BBQ smoked meats. It’s incredible. And in trying not to pigeonhole ourselves, we have some amazing smoked vegan/vegetarian options.

WHAT IS THE AESTHETIC OF THE VENUE? Clint and Malin from Pocketbeagles were engaged for the design and my background is in pub/hospitality fitouts. The venue

has some stunning internal features, so we wanted a very simple fitout that didn’t detract from the character. The front section is flooded with light from the large windows.

We’ve got high tables and stools to enjoy that view and then low tables and some lounges in the rear dining room – which is a little more bold to brighten up a dark area (a massive neon HACK sign and apricot coloured walls did the trick).

DO YOU EXPECT THE PUB TO HELP YOU SELL MORE HACK BREWING BEER? AND ARE YOU HAPPY TO PROMOTE OTHER SMALL BREWERS? Getting tap space is really tough. The big boys own most of the taps and the rest of us have to fight to get the opportunity to be offered in most pubs. The goal two years ago was to one day see someone buy our beer in an actual pub, so we still get a kick seeing people buy our beer in our own pub. We love being able to offer another dedicated craft venue and don’t see any other brands as competition. It’s a very inclusive community with a lot of great people.

We’ve just brewed a new beer called ‘Normal Beer’ as there is still a huge market for simple beers. We wanted to show people you don’t have to drink a crazy, hoppy beer and have a majestic beard to enjoy craft beer. It’s about supporting local brewers and we hope to win over a few traditional beer drinkers and then expose them to the amazing world of craft beer.

TAG

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REVIEW

A meeting of pub minds MORE THAN 300 DELEGATES FROM ACROSS AUSTRALIA ATTENDED THE PUB LEADERS SUMMIT ON MONDAY 19 MARCH, WHERE THEY HEARD SOME OF THE BEST IN THE BUSINESS DISSECT THE CHALLENGES AND OPPORTUNITIES FACING THE PUB INDUSTRY RIGHT NOW, IN VARIOUS ASPECTS OF PUB OPERATIONS.

T

he third year of the national Pub Leaders Summit – in conjunction with platinum sponsors Intrust Super and SHOUTback – was all about innovating, keeping your offering relevant, and staying ahead of challenges to the industry.

Delegates heard some great content from more than 25 experienced operators discussing a wide variety of topics, while on the expo floor they were able to see and hear about some fantastic products and services available to the industry.

Pub owners and operators from across the country were in attendance – from Brisbane, Adelaide and Hobart, and everywhere in between – to hear some of the most respected industry leaders discuss what is currently preoccupying them within the industry, and what to expect in the future – both good and bad.

During the 13 sessions of the day, these operators and industry participants discussed everything from venue concepts and brands identity, to getting into the nitty gritty of focuses like gaming room features, wine in your menu list, the logistics of opening a brewpub and growing your group within a certain geographic area. Here’s a look at some of the topics that were delved into on the day.

CHALLENGES While there are certainly plenty of challenges facing the pub industry, the one that kept coming up at the Pub Leaders Summit was staffing. Acknowledged as the biggest expense of any pub business, not only was there a specific panel session in the morning focusing on staffing recruitment and retention, but it permeated most of the sessions during the conference.

Discussions were had around legislation getting rid of penalty rates, and what that has done for the retention of staff. Between those legislation changes and long working hours, it is no wonder that the industry has such a high staff turnover. Both Annette Verhoeff, group operations manager of national group Red Rock Leisure, and Luke Butler, associate partner in the hospitality division of recruitment agency FutureYou, advocated for

a better work-life balance for staff in order to retain them.

The shortage of kitchen staff was also mentioned on a few occasions, and while there is hope that in the long-term training programs within Australia can create a new pool of local kitchen talent, the pulling of the 457 Visa program has created a dearth of chefs at present, which many operators are struggling to deal with.

Other challenges addressed on the day included mandatory ID scanning in Queensland, Facebook’s new algorithms cutting marketing reach drastically, and how to address the smaller pool of patrons interested in gaming among millennials.

OPPORTUNITIES While HR was the major talking point of the day, Brad Jenkins, general manager – hotels of Lewisland Group, has found one new opportunity within HR that has both social and commercial benefits.

Jenkins explained that by targeting the unemployed sector for entry level roles, not only was his group helping many people from disadvantaged backgrounds break the longterm cycle of unemployment, but was also looking to reap the rewards from government subsidies. By targeting this underutilised personnel pool, the group has budgeted this year to receive around $500,000 worth of rebates from the Federal Government.

Other opportunities included accommodation, where Brian Fitzgibbons, owner of The Glen Hotel in Brisbane explained how he identified the bright prospects of adding guest rooms to the venue’s offering, and how he set about doing so. Andrew Biggs of Headlands Austinmer also talked about how working with local tourism bodies and commerce groups allows his accommodation offering to thrive.

In the digital space, platinum sponsor SHOUTback explained that in face of social media reach being restricted for businesses, video content is the key to reaching the millennial market. By the end of the year,

every millennial will be old enough to buy a beer, so engaging with this generation by methods that they respond best to has become increasingly important.

THE PUB OF THE FUTURE Respected operators Jackie Booth (Zagame’s), Brian Fitzgibbons (Glen/Osbourne Hotels), Jaz Mooney (Pelathon) and Annette Verhoeff (Red Rock Leisure) discussed what they expect to shape pubs in the next 12 months and beyond at the Pub Leaders Summit.

Here are a few of the challenges and opportunities that the panel believes that the industry will have to contend with over the next 12 months and beyond.

PREPARING FOR THE DOWNTIMES The entire panel were adamant in suggesting it was no good to focus on one stream of operations to the detriment of others, stating in times of uncertainty a well-balanced – and therefore insulated – offering would allow venues to see out the tougher times.

“We want to ensure that when the downtimes do come – because they are coming – that we have a value-for-money offering. You need to be across all of those areas,” stated Mooney.

“We’ve had 25 years of the lucky country and it is absolutely fantastic and it should continue, but it will be sporadic and it will be the people who reinvest and train their staff properly and are really passionate about this industry [who survive].”

TECHNOLOGY ADOPTION Booth highlighted that as consumer behaviour and expectations change, so must venues – particularly in the technologies they adopt.

“People want instant gratification in real time with communication. Things like messaging, people wanting to make a reservation but they don’t want to speak to anyone, they want to be able to do it online but they want to be able to ask questions and get that feedback instantaneously.

You look at some big organisations now that are actually moving away from email correspondence

AUSTRALIAN HOTELIER APRIL 2018 | 13

REVIEW to instant messaging. They’re having people sitting there behind the help desk actually answering questions, because people simply don’t want to wait anymore. So we need to embrace that as an industry.”

SCALABILITY Fitzgibbons said his main concern is how to keep pubs outside of Sydney and Melbourne – where venues are busy every night of the week – scalable.

“My obsession in the last couple of years has been thinking about how you can scale your pub. They’re a fixed structure and on Monday they’re way too big – I’m talking about in Brisbane – but on the weekend they fit just fine. So how can you scale it so that you can operate as efficiently as you can early in the week? Because for most venues they absolutely disregard the actual cost of operations during that seven day period, and that the profit that they make on the weekends, a lot of it is gobbled up by the losses they make earlier in the week. So how do we deal with that?”

Booth suggested allowing staff to be a part of this conversation, something they’ve introduced at Zagame’s.

“We ensure that all of our staff are part of that wage process. They’re all aware of what our labour percentage is, how many hours can be used in that day and what our revenue is expected to be. I think when you communicate this with the staff, they’ll help you bring it to life. We’ve had some great results where we’ve gone from showing massive labour costs earlier in the week and by implementing this tool, the staff are actually talking to each other about ‘I used an extra hour last night, can you see if you can save it tomorrow night?’ or ‘You’ve got an extra two hours this week, let’s see what we can do with it.’”

DIVERSITY On a great note to end the conference, Verhoeff suggested that all operators have to really ensure that diversity is a big part of their venues from now on, reflecting community expectations.

“The pubs of the future need to be more inclusive, they need to embrace diversity. It’s nice to see that we’ve got diversity on the panels today. It’s something that our customers want to see. It’s about creating spaces that are open and welcoming to all.”

EXPO EXPERIENCES The expo floor was activated throughout the day, with many of the Pub Leaders Summit sponsors holding demonstrations of their products, handing out samples, or conducting giveaways. Typsy and Bepoz drew crowds at their stands as they demonstrated how to use their online hospitality training and POS app respectively. Prosegur showed off their new smart cash machine, while Redoak Brewery held a craft beer masterclass (while delegates sampled a few beers from its range).The samples didn’t stop there, with CUB, Campari Group, Comcater, Big Mal’s and Silverchef all proffering up delicious snacks and drinks throughout the day.

While the conference and expo were big draws for the day, the other what many operators loved about the Pub Leaders Summit was the opportunity to network with other industry participants from across Australia. Regional and metropolitan hoteliers who found they had philosophies in common exchanged details, while new friendships were formed between operators from different states. It was also an opportunity to catch up with old acquaintances in the industry. The spirit of the Pub Leaders Summit was one of great collaboration and inspiration throughout the day, with operators sharing their experiences in the hopes of creating a better, stronger industry for the future.

SEE YOU IN MELBOURNE! Australian Hotelier is very excited to announce that the 2019 Pub Leaders Summit will be hitting the road, and will be held in Melbourne next year. Details around the exact date and location will be revealed in due time, so keep an eye out in the magazine for updates!

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Plenty of great information was exchanged between exhibitors and delegates

STRAIGHT FROM THE PUBLICAN’S MOUTH Check out what some of the attendees had to say about their experiences at this year’s Pub Leaders Summit.

“The 2018 Pub Leaders Summit presented a great range of speakers and forums. It got the brain ticking over and has led to us rethinking the way we do the little things in our pub from inductions through to creating better customer experiences, and everything in between.” Matt Coorey, director, The Boardwalk Tavern, Queensland “The Pub Leaders Summit was a fantastic event and well worth the trip to Sydney from Brisbane. The guest speakers came from many different backgrounds offering a wealth of information. It was great to meet new people with a common interest in the industry.”

Mark and Monique Gregory, general managers, Bearded Dragon Hotel, Queensland.

Aperol brand ambassador Daniele Pirotta whiipping up Aperol Spritzes for delegates

Solotel CEO Justine Baker discussing group growth in a specific area

2ND

LARGEST DRAUGHT BEER FRANCHISE

BREWED IN QUEENSLAND

10%

SHARE BY VALUE

80%

GROWING AT MORE THAN 80% SOURCE: BARSCAN MAT JANUARY 2018

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PUB DINING AUSTRALIAN HOTELIER

Foodservice Inspiration For Your Pub

BUN BONANZA STANDING OUT DURING BURGER OVERLOAD

SANTÉ!

BISTRO MONCUR CELEBRATES 25 YEARS

FOOD TRENDS

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BUN BONANZA G

one are the days of just having a runof-the-mill hamburger on your menu to complement your other standard protein offerings of chicken schnitzel and fish and chips. With the advent of burger mania in Australia in 2015, not only is a burger a staple of the majority of pub menus now, most have an entire section of the menu dedicated to different burger varieties. The classics are covered, and then one or two specialty burgers are added to the menu to bring a venue a point of difference in their burger options, to keep fans of the meat-and-bun combo coming back for more.

We spoke to the operators of two pubs known for their burger offerings – Grosvenor Hotel in St Kilda, Victoria and Dee Why Hotel on Sydney’s northern beaches – to find out what makes their burger offerings stand out and how they keep people coming back for more.

STKBB At the Grosvenor Hotel in St Kilda the burgers have become so popular that the hotel’s publican, Rabih Yanni, created the drivethrough offering St Kilda Burger Bar, better known at STKBB. STKBB now even has it’s own food truck due to its overwhelming popularity.

THE PUB BURGER CRAZE HAS MOVED FROM TREND TO STAPLE, SO MAKING SURE YOUR BURGERS ARE OF EXCELLENT QUALITY IS NOW ESSENTIAL TO REMAINING RELEVANT.

of six weeks. The burgers on the menu were initially a result of the amount of premium grass-fed Angus beef trim we were left with from the steaks being sold inside the hotel. We thought to mince the trim, add beef fat where necessary, cure under salt and roll into patties; we started with one, our signature Grosvenor Burger. There is only so much Bolognese you can make with that amount of trim and serve on the children’s menu. We now buy in approximately 300 kg of certified Angus, grass-fed chuck per week to keep up with demand.

STKBB's burgers focus on quality meat patties

Q HOW POPULAR IS STKBB? STKBB would contribute 20 per cent of our total food sales, though once you include the burgers served inside the hotel and on the STKBB truck, this contribution increases to circa 40 per cent of overall food revenue.

Q DO YOU INCLUDE A VEGETARIAN OR VEGAN OPTION IN YOUR BURGER MENU? There are six burgers inside the hotel and nine in STKBB, including a vegan burger named Vegan Veruca using a beetroot bun, loaded with pickled and roasted mushrooms, lettuce, tomato and Oliana cheese.

Q WHAT MAKES YOUR BURGERS SO POPULAR? First of all, they are bloody tasty. The flavour combinations are tried and tested several times before making it to the menu. We ensure the patty is the hero by using premium quality beef, cooked through and caramelised well for crispy bits, and assemble the burger with an even bread, cheese, patty and sauce ratio.

Q WHICH OF YOUR BURGERS ARE THE BIGGEST SELLERS WITH PATRONS? Our Grosvenor Burger. This continues to win several awards and remains the number one seller both inside the hotel and in STKBB.

Q WHY DID YOU DECIDE TO INCLUDE A DRIVE-THROUGH ELEMENT TO STKBB? The space was there and we have an existing drive through bottle shop which STKBB compliments.

Q THE QUALITY OF MEAT IS A HUGE FOCUS AT THE GROSVENOR HOTEL – DOES THIS EXTEND TO THE BURGER PATTIES? Of course! All our beef is 100 per cent grass-fed certified Angus, aged in-house for a minimum

FOOD TRENDS

Dee Why Hotel's Trufflenator

Q DO YOU FEEL THE NEED TO BRING OUT NEW BURGERS REGULARLY? We have our signature Grosvenor, the classic Cheeseburger and Mr Fun Guy for our vegetarian friends. Aside from these three, the burgers are ever-changing and provide the team a lot of fun creating. Currently, we are working on the Quarter Flounder which by the time this AUSTRALIAN HOTELIER APRIL 2018 | 19

FOOD TRENDS

article goes to print, will be available in both outlets. It will be our fish burger: crumbed flounder fillets, sauce gribiche, crispy wasabi peas and American cheese.

Q YOU’VE ALSO TAKEN STKBB ON THE ROAD WITH A FOOD TRUCK – WHAT PROMPTED THAT? Purely demand. We were lugging equipment around to cater private parties, sporting events, the races, corporate gigs etc. and thought it best we buy a truck and take it to the streets professionally. It’s becoming more and more competitive and like anything, you need to work hard at it.

As they say, the harder you work, the luckier you are.

Q DO YOU THINK THE BURGER CRAZE WILL LET UP? I think the popularity of burgers is not slowing down, particularly given the convenience of several delivery platforms – burgers are the number one delivered food item.

BEACHES BEST BURGERS The burgers at Dee Why Hotel are so popular that burger lovers from all over Sydney head to the Northern Beaches to try out the offerings. And as Kaine Bayfield, COO of Bayfield Hotels explains, one signature burger put the venue on the map.

Q HOW POPULAR ARE THE BURGERS AT DEE WHY HOTEL? Our burgers are by far our most popular and most talked about items on our menu. They represent approximately 35 per cent of our bistro sales.

Q DEE WHY HOTEL WAS VOTED AS HAVING SYDNEY’S BEST BURGERS – WHO BY AND WHEN? It was a 2day FM poll to the listeners in early 2017.

Listeners voted for our burgers as the best in the city, focusing on truffle-based burger, The Trufflenator.

Q WHAT MAKES YOUR BURGERS SO POPULAR? Quality ingredients, often with unique flavours, cooked fresh to order along with the imagination and flare of the chefs.

Q WHICH OF YOUR BURGERS IS THE BIGGEST SELLER? The Trufflenator by far. It is what first drew attention to our burgers – putting us on the burger radar – and what we are famous for.

Q YOU HAVE A BURGER OF THE WEEK THAT CHANGES ALL THE TIME – DOES THIS KEEP PATRONS COMING BACK? It is definitely a popular option and gives us something to talk about. We have a local following of burger enthusiasts who are always looking to try our next creation.

Q DO YOU THINK THE BURGER TREND IS HERE TO STAY? Definitely. Burgers have always been a popular item on a pub’s menu and that will never change. What has changed is the quality of the ingredients and the imagination of the chefs. If the chefs continue to use these quality ingredients and let their imaginations dream up interesting and tasty burgers, the trend will continue.

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PUTTING THE (RIGHT) CHEESE IN CHEESEBURGER While the core protein ingredient may vary in your burger, it’s important to ensure that the other staple ingredients provide a complement to its flavour and texture, while also balancing the meal.

For this reason, choosing a quality cheese slice as a key component to sit within your burger can make a real difference to the overall taste, visual appeal and customer satisfaction.

“A good quality cheese will enhance the flavour of the protein while also delivering visual appeal – the sight of melted cheese drizzling from a burger is enticing and attractive,” says Liam McLaughlin, executive chef at Fonterra Foodservice.

The company has a cheese for every burger in its extensive slice range.

• Anchor Burger Cheese Slices are the ideal choice for a traditional beef cheeseburger, as they feature the vibrant orange colour typical of the American-style burger growing in popularity on Australian menus. With a well-rounded taste that avoids being either too sharp or salty, Anchor Burger Slices have been developed for the Australian palate.

• Mainland Egmont Natural Slices deliver a full flavoured, natural cheddar taste and melting properties similar to that of mozzarella. Featuring a uniquely semi-sweet flavour and smooth texture, they will hold their golden colour when melted without the oiling off that some slices suffer from.

• Mainland Swiss Cheese Slices with their characteristic round holes come in a slightly larger slice size than standard cheese slices, making them the perfect choice when you want to highlight the cheese as an ingredient – for example in brioche burgers or open baguettes.

• Mainland Tasty Slices are an Aussie favourite with a full-bodied flavour that’s ideal for the traditional ‘burger with the lot’ encompassing beetroot, lettuce, fried onion, egg and bacon, while Mainland Light Tasty Slices are a reduced fat option.

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Bistro Moncur's Silver Anniversary dinner was a sell-out

RESTAURANT PROFILE

YEARS AND COUNTING… BISTRO MONCUR, THE FAMED FRENCH RESTAURANT OFFERING IN WOOLLAHRA HOTEL IN SYDNEY’S EASTERN SUBURBS, CELEBRATED ITS 25TH ANNIVERSARY DINNER LAST MONTH. FOUNDER OF THE RESTAURANT AND RENOWNED AUSTRALIAN CHEF, DAMIEN PIGNOLET, RETURNED TO THE VENUE FOR ONE NIGHT TO HELP PUBLIC HOUSE MANAGEMENT GROUP CELEBRATE THE OCCASION.

W

hen Damien Pignolet opened Bistro Moncur, a classic French bistro inside of Woollahra Hotel in Sydney, in 1993 it was nothing short of revolutionary for pubs – if Pignolet may say so himself.

“Oh it was totally radical at the time. Most pub kitchens were absolutely dire. The chefs were lazy and putrid. But we created a new standard that paved the way for pubs in Sydney to become hotels with proper dining rooms, creating a bistro offering.”

With impeccable dishes like marinated salmon and steak with Café de Paris butter, not to mention attentive service, paper table cloths and highquality napkins; Bistro Moncur quickly became a favourite local haunt, and one that many Sydney-siders would travel to for an authentic French dining experience like no other. As something new and unexpected, it was the beginning of a golden age for the restaurant.

“It was the end of a recession and there was plenty of fantastic talent available for hire, so my business partner and I bought the hotel, and brought a concept never seen before into Sydney that absolutely knocked everyone’s socks off.

We thought we would do 80 covers a night, but we ended up doing 1800 covers a week,” recounts Pignolet.

There were many ways in which Bistro Moncur broadened the horizons of Australian pub diners in the early 90s. Not only was it the first proper restaurant concept within a pub and one that offered more than steak, in sticking with traditional bistro model it opened customers up to a new pricing model as well. In its early years all entrees were $9, mains were $15 and desserts were $7.50. Pignolet said there was some initial questioning of this by patrons, but eventually they accepted it as part of the venue’s charm.

Twenty-five years on, and Bistro Moncur is still one of the most beloved restaurants in Sydney. In an age when venues have to constantly

reinvent themselves to remain relevant in a saturated market, Bistro Moncur is the exception to the rule. Pignolet is not at all surprised by the restaurant’s longevity, and puts the restaurant’s success down to the consistency and precision of the product.

“We created something that was consistently good over such a long period of time. And I’d rather be consistently good at something than utterly spectacular most of the time. We have had customers that have been coming to Bistro Moncur for 25 years, and the reason why, as they would say themselves, was that our food was consistently good. And that’s very hard to pull off.

“We were creating those beautiful steaks with Café de Paris butter. We would go through 20 kilos of butter a week, and on top of that use 21 ingredients to make it into that special Café de Paris butter. Do you know how difficult it is to create a consistent product week in and week out that uses 21 ingredients?”

“IT WAS TOTALLY RADICAL AT THE TIME. MOST PUB KITCHENS WERE ABSOLUTELY DIRE... BUT WE CREATED A NEW STANDARD THAT PAVED THE WAY FOR PUBS IN SYDNEY TO BECOME HOTELS WITH PROPER DINING ROOMS.”

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A NEW ERA

In 2011, Pignolet and his business partner sold the Woollahra Hotel – and Bistro Moncur along with it – to renowned Sydney hoteliers Patrick and Sally Ryan for $15 million. In late 2015, the Ryan family sold the hotel to Public House Management Group.

Bistro Moncur never stopped trading despite changing hands twice.

As the current operators of the venue, group executive chef Ben Varela and head chef Mark Williamson of Public House Management Group have kept the ethos of the Bistro Moncur alive. They still even cook many of Pignolet’s original dishes. The pair looks to continue on the legacy of the restaurant into the future, while still respecting the traditions that have made it so notable on the Sydney culinary scene.

“Respecting and understanding our roots is all part of moving forward,” says Varela.

RESTAURANT PROFILE The opening night menu in 1993

Damien Pignolet in the 1990s

“We have a wonderful legacy of French bistro fare and have become synonymous with offering authentic, soulful dishes guests love. I’m incredibly excited to lead the charge into the next era of innovation with Mark Williamson, offering new produce and new techniques while staying true to tradition.”

SILVER ANNIVERSARY Last month, Public House Management Group celebrated the twentyfifth anniversary of Bistro Moncur with a special four-course dinner highlighting some of Pignolet’s signature dishes including marinated salmon, confit duck leg with duck sausage, sorrel sauce and potato galette; and the raspberry and toasted almond tart from Pignolet’s first book, French. The dinner sold out quickly.

Pignolet returned to the kitchens of Bistro Moncur once more to oversee the dinner menu, which was a highlight not only for patrons, but for kitchen staff who could only dream to work with the legend.

“It was an incredible night. He’s so passionate when he’s talking about food, it’s just incredible. Everyone was really excited in the kitchen. All of the chefs obviously have a lot of respect for Damien and it was just a really good feeling to have him there with us,” says Varela.

Pignolet also enjoyed returning to the restaurant, and is happy with the team that now runs Bistro Moncur.

“It’s been very fun for me to come back to the restaurant and work on this dinner, it has been a lovely experience.

“I think Mark is doing an absolutely wonderful job. Do you know that they are still using my original recipes? That is a true honour for me. And Ben is like the godfather – overseeing everything, making sure the wheels don’t come off.”

Having steered and worked in Bistro Moncur himself for 18 years, Pignolet would have plenty of highlights and warm memories of the little French bistro that he turned into an icon of Sydney cuisine. But when asked to recall some of those highlights, the chef preferred to look at the bigger picture.

“Truly for me, everyday was an utter joy. And I say to a lot of chefs that I work with that you have to love to give to be happy in this work.

When you’re coming in every day and prepping and having to do mise en place, you have to love making other people happy to be happy in this role. And every day really was a joy for me.”

Bar Moncur in 1993

Woollahra Hotel in the 1990s

Bistro Moncur's facade today

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PRODUCTS

Meat matters BIG MAL’S FIRST GRADE IS A NEW RANGE OF AUSTRALIAN MEAT PRODUCTS AND SAUCES, HELMED

BY NRL LEGEND MAL MENINGA. BUT DON’T BE DISTRACTED BY HIS CELEBRITY, THIS RANGE IS THE REAL DEAL WHEN IT COMES TO QUALITY AND TASTE.

M

eats and barbecue are big parts of Australian culture, and have a big association with many local sporting teams as a way to fundraise. With a lifetime of sporting achievements, firing up the grill has always been a significant part of Mal Meninga’s life – and now he’s turned it into his latest business venture.

But don’t be fooled into thinking that the Kangaroos coach is just adding his name to someone else’s product – it is a real passion for Meninga and he is very much involved in putting together the Big Mal’s range. So much so that the Outback Ranch dressing is his wife Amanda’s recipe.

“Right down to the eco-friendly trays and the specialty glass bottles, we aim to offer a better product all-round. I’ve spent a lot of time with my mates Steve (Big Mal's), Matthew (The Food Company) and Dean (Peppercorn Meats), to fully understand the processes involved in these products.

“From choosing ingredients, taste-testing and retesting, it has been an incredible journey. I am proud to see it on the shelves of community grocers and at the footy fields, raising support for teams and players to realise their dreams,” explains Meninga.

The Big Mal’s First Grade range focuses on premium, grass-fed prime cut Australian beef for its meat products, which include burger and slider patties, meatballs and sausages. The sauces use fresh Australian ingredients and all products in the range are gluten-free, to appeal to a larger number of Australians. Pies will also be joining the Big Mal's range this year.

In its infancy, the range has done very well in retail and is gaining traction in hospitality venues. Community pubs are a big focus for Meninga, knowing that pubs are the ones supporting local sporting teams.

Mal has had plenty of involvement with pubs throughout his career.

“I’m a big fan of the pub industry, I must confess. I understand how important the industry is to sport. Pubs have been huge contributors to individual sports teams. Particularly when I was growing up, the only sponsor a team had was its local pub. It’s a great environment too.”

The NRL legend believes his range is a great fit for pubs, particularly those that are really involved in their local community groups and will regularly fire up the grill. Meninga is so invested in this range that he has been visiting venues that use the Big Mal’s First Grade Range, and hopes to visit many more in the future.

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“RIGHT DOWN TO THE ECO FRIENDLY TRAYS AND THE SPECIALTY GLASS BOTTLES, WE AIM TO OFFER A BETTER PRODUCT ALL-ROUND.” MAL MENINGA

• •

PREMIUM, GRASS-FED AUSTRALIAN BEEF PREMIUM, AUSTRALIAN MADE SAUCES, MADE WITH

AUSTRALIAN INGREDIENTS • AVAILABLE FOR WHOLESALE AND RETAIL

WWW.BIGMALS.COM.AU

FOR MORE INFORMATION, CONTACT:

MEATS: Info@peppercornfoods.com.au I SAUCES: mfletcher@thefoodcompany.com.au GERENAL INQUIRIES: steve@bigmals.com.au or call 0488088859

SEAFOOD

FISH FILES A

A NEW TOOL WILL HELP VENUES MAKE BETTER DECISIONS AROUND HOW THEY ARE SOURCING WILD-CAUGHT AUSTRALIAN FISH.

s inhabitants of a massive island nation surrounded by water, Australians are used to eating the freshest fish and seafood, and the two make up a significant proportion of our collective diet – especially during special occasions and when dining out.

Pub kitchens are constantly sourcing seafood, for everything from fish and chips to seafood platters to fresh buckets of prawns. And with a consumption trend of minimal intervention in produce, wild caught seafood is a big favourite with consumers and pub kitchens. But how can you be certain of the provenance and safety of such seafood? And more importantly, are the amounts of certain species being caught sustainable, or are we creating an environmental risk of wiping out those species by over-fishing?

To contend with these issues the Fisheries Research and Development Corporation (FRDC) has created a new online tool, whichfish.com.au, specifically to aid seafood buyers in making better informed decisions on the produce they buy. The site covers the environmental and management risks of the produce that is bought and sold.

“Whichfish will make it easier for businesses to determine which seafood to source by providing them an independent assessment of the risks associated with wild-caught Australian seafood,” says FRDC’s managing director Patrick Hone.

The site currently assesses 29 Australian fish and seafood species including Balmain Bugs, Australian Sardines and Saddletail Snapper.

More species will be added throughout the year.

Buyers can find updated risk assessment reports on the website that look at various species and where they are caught. Information

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given includes the fishery and the method used to catch the fish (for example, trawl, line, haul net etc.) The report will also tell you if that species is a target species of that fishery; whether the environmental impact of this is deteriorating, stable or improving; and what sort of management risk is attached to that fishery when dealing with that particular species.

The Whichfish site allows buyers and venue operators to view risk scores online, download them as an Excel spreadsheet, and also download the full assessment report. The site uses elements from the Global Sustainable Seafood Initiative benchmarked Marine Stewardship Council (MSC) standard version 2.0, plus independently commissioned assessments which are peer reviewed before publication.

In its early days, Whichfish has already proven to be a useful tool, as one of the largest buyers of seafood in Australia – Coles supermarkets – can attest.

“Coles recognises well-managed and responsible fishing is essential for future sustainability of our marine ecosystems, which is why since 2015 all our Coles brand fresh, frozen, thawed and canned seafood has been responsibly sourced. We are delighted with the FRDC initiative which will help continue the sustainability journey in our industry,” states James Whittaker, head of quality and responsible sourcing.

The reports are available publicly on the website, and are a useful tool for venues that purchase significant amounts of seafood. The FRDC also welcomes feedback on the site, and is looking for suggestions on more species that should be added to its reports.

SEAFOOD

FAST FISH FACTS The Australian Government’s Department of Agriculture released a report in 2015, Australia’s Seafood Trade, which highlights the scope and breadth of our love seafood.

• Australia’s apparent consumption of seafood (processed weight) increased from 13 kilograms in 2000-01 to 15 kilograms in 2012–13.

• Australians consumed around 345,000 tonnes of seafood products in 2012–13.

• The value of Australian fisheries and aquaculture production is around $2.4 billion each year.

• Australia has the world’s third largest Exclusive Economic Zone. However, the low productivity of our marine waters limits wild capture fisheries production.

• Increasing production in Australian wild capture fisheries is limited by strict management arrangements put in place to maintain fish stocks at sustainable levels.

UPGRADE YOUR EQUIPMENT

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Apply for funding today!

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AUSTRALIAN HOTELIER APRIL 2018 | 27

HALLOWEEN WEDNESDAY 31 OCTOBER 2018 RANDWICK RACECOURSE PRE-DRINKS FROM: 6.00PM DRESS: Halloween or Cocktail COST: $270 per seat (ex GST) or $2700 per table (ex GST) BOOK ONLINE TODAY: www.liquorawards.com.au or bookings@liquorawards.com.au

PRODUCTS AND SERVICES

Made in Australia USING LOCAL PRODUCTS WHERE POSSIBLE IS A GREAT WAY TO BOTH SUPPORT THE ECONOMY AND KEEP THE QUALITY OF YOUR OFFERING HIGH. HERE ARE A FEW GOODS AND SERVICES MADE IN AUSTRALIA THAT ARE A GREAT ADDITION TO ANY PUB OPERATION.

CRAFT BEER AND CIDER

MEATS AND SAUCES Company: Big Mal’s First Grade Located: New South Wales Website: www.bigmals.com.au Big Mal’s First Grade Food Group is a collection of premium meats and sauces designed by Rugby League icon Mal Meninga. The Big Mal’s First Grade range includes beef burgers, sausages, sliders and meatballs; as well as tomato, barbecue, chilli and ranch sauces and dressings. The products are packed for foodservice and retail with lots of promotional incentive opportunities.

Big Mal’s First Grade is made in Australia with the help of some good mates. The range uses as many real Australian ingredients as possible, with less sugar and salt, and is gluten free.

A SESSION ALE Company: Gage Roads Brewing Co. Located: Palmyra, Western Australia Website: www.gageroads.com.au More refreshing than a face full of Freo Doctor, Single Fin Summer Ale by Gage Roads is brewed with sun-drenched summer days in mind: light-bodied and chock full of aromatic Galaxy and Enigma hops. It has a big tropical fruit bowl aroma balanced by subtle bitterness, and a clean finish. Its approachable nature appeals to drinkers discovering craft, but there’s so much flavour that even hardened craft drinkers will love it. It’s the perfect all-round session ale. 4.5% ABV and 25 IBU.

Company: Colonial Brewing Co. Located: Margaret River, Western Australia and Port Melbourne, Victoria.

Website: www.colonialbrewingco.com.au One of the first breweries on the Western Australian coastline, Colonial Brewing Co tapped its first keg in 2004. It was the first step in an incredible journey guided by some of Australia’s most passionate brewers. Colonial Brewing Co opened a second brewery on the east coast at 89 Bertie Street, Port Melbourne.

As Colonial Brewing Co grows it still does things the same way as it did in Margaret River. Being a family-owned company, Colonial focuses on handcrafted, independently brewed, uncomplicated products.

Local people and business are Colonial Brewing Co’s passion, with its doors open to come and have a beer at the two breweries at any time.

POINT-OF-SALE SOLUTION Company: H&L Australia Located: Head Office: Kingswood, South Australia, with offices in each state.

Website: www.hlaustralia.com.au Choosing the right POS system to work with your venue is now more crucial than ever in determining your future growth and profitability.

With over 30 years’ experience in hospitality POS, H&L continue to be at the forefront of developing solutions to integrate existing and emerging technologies, software and systems.

H&L’s back office software “Sysnet” enables venues to generate higher GOP because of better management of their inventory and staff.

H&L’s POS system, with its enhanced integration capabilities, is designed to increase customer satisfaction and create optimum profit, efficiency and ROI because of its seamless integration with services such as payment solutions, bookings and table management, labour, inventory and cash management – to name a few.

The latest innovation is the integration of H&L’s POS solution with mobile apps such as order ahead, delivery, take away and loyalty, so venues get the benefit of these applications, without requiring any additional hardware and software to operate.

AUSTRALIAN HOTELIER APRIL 2018 | 29

DESIGN & BUILD

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DESIGN & BUILD

sleeping beauty Waking a

AFTER MUCH ANTICIPATION, THE TERMINUS PYRMONT IN INNER SYDNEY HAS RE-OPENED AFTER A THIRTY-YEAR HIATUS.

T

he Terminus has a long and wild history. Starting out as a house that was converted into the Pyrmont Hotel in 1841, over its long lifetime the pub has been home to some of Sydney’s wildest characters, publicans and patrons alike.

Over its 177 years, the hotel has gone through many names, including Coopers Arms and Pleasanton, before landing on the Terminus Hotel when Tooth & Co brewery bought the venue in 1899. The name referred to the Sydney CBD tram line terminating in Pyrmont.

In 1984, Tooth & Co sold the hotel to developers Isaac and Susan Wakil, and the hotel was closed and de-licensed. The venue then sat abandoned for over 30 years before being sold to current owners and property developers David Mathlin and Binu Katari.

With much anticipation building about the future of the Terminus Pyrmont, the pair began their research into the history of the famed pub covered in ivy. They also engaged heritage architect Garry Stanley, who they had worked with on many projects, as well as award-winning design team Luchetti Krelle. Just over six months ago they also employed Belinda Clarke (ex-Jamie’s Italian) as general manager of the hotel.

STATE OF ABANDONMENT Taking on the project, Mathlin was prepared for what the state of the building would be like, after having been empty for more than three decades, and having had no real structural changes for over a year.

“It seemed like a challenge and a worthy restoration project,” he states.

And while there was indeed some damage and decrepitude – think termites, moisture ingress, decayed beams, graffiti and smoke stains from squatters – overall the structure of the hotel was in good knick, much to the delight of everyone involved in its restoration.

“Thinking of a 30-year-old building, it had things like water damage, holes in parts of the floors to the point where in some areas it was quite dangerous. But otherwise the bones were still beautiful – the bar very much looked like they had just closed – I think there was even a newspaper there from the day that it had actually closed. It felt like someone had just left for the day and it just never opened again,” recalls Stuart Krelle, one of the directors of Luchetti Krelle.

With so many features of the hotel just needing a good scrub down, the major parts of the restoration that took the most effort were about bringing the building up to code.

“Making a heritage building compliant with fire, disabled access, access generally, the Building Code of Australia, structural codes – it was very difficult. It would have been easier to start again,” states Mathlin.

MARKET RESEARCH Famed throughout Sydney for its overgrown ivy façade, Mathlin and his team were immediately faced with “positive pressure” from the local community, but the interest was welcomed.

“I think everybody has watched this pub on the corner sitting here covered in ivy for such a long time, and now that someone is doing something with it, it’s such an exciting time for the local community.

There’s nothing like it in the local area. The warmth and support of the community has been overwhelming. We’re so proud to be able to re-open it – it’s amazing,” Clarke states.

With structural work underway, the team began to think about the market they would be reaching with the pub. To the delight of the operators, the Terminus is able to draw on many different markets.

Pyrmont itself is both a residential and corporate area, and has a broad mix of people within it. Not only the corporate crowd that dominates the lunch trade, but also young couples and retirees from everywhere between the Northern Beaches and Jackson’s Landing. To get a better idea of what all of these various demographics expected from the Terminus, Clarke and the team took advantage of a local event to get a better understanding of the people of Pyrmont.

“We did a beautiful open lemonade stand day where we were able to talk to a couple thousand people to find out where they like to dine, what they like to do, where they like to drink, how much they like to spend, their favourite beer, their favourite wine. We took all of that feedback on to then design the cocktail list, the wine list, the menu from what we heard from the community.”

HISTORY AWAKENED The Terminus is more a restoration project than a redevelopment, with Mathlin and Katari adamant that as many of the heritage features of the venue – both internal and external – should be kept, with only minimal new features added.

“We’ve kept the federation touches and the Victorian, but we’ve aimed for something that’s a little bit feminine and a little bit contemporary,” states Mathlin.

The interior designers were also on board with the minimal intervention vision.

“It was about not wanting to give it too grand an identity. It’s a wonderful story, so we just wanted to let the building breathe. We wanted to be respectful and sympathetic to the heritage of it,” explains Krelle.

For Mathlin, the design brief was clear: he wanted to make sure the corner hotel was activated from the street through the heritage façade.

He wanted people to be drawn to the courtyard as soon as they walked through the front door, so it had to be visible upon entry. And of course, as many heritage features as possible had to be retained.

Not only does the end result meet the brief, but it also makes the restoration seem modern somehow. While clearly keeping its Federation and Victorian touches, what is surprising is that the only new elements are the kitchen and the staircase leading to the first floor. Just about everything else within the building are the original features made new again.

AUSTRALIAN HOTELIER APRIL 2018 | 31

DESIGN & BUILD TAG

Most elements of the bar are over 100 years old The façade of the venue has been restored, including some of the old advertising that was painted on the brickwork. The original doors that open up in the top third to allow air in have all been kept and repainted, as have the stained windows with Terminus signage.

In the public bar area, the majority of the tiling around the room and on the bar is all original, with only one or two rows having to be matched as closely as possible. The new feature is the stucco walls, which are one of Mathlin’s favourite features of the hotel.

The bar itself is the bar built by Tooth & Co in the 1910s, with the only addition being the marble counter top and the new taps and bar fridges. Mathlin says its great history and the state it was in meant it was something that they absolutely had to keep.

“It was built in 1917 by Tooths when they remodelled the hotel, because the six o’clock closing legislation came in in 1916, leading to the ‘six o’clock swill’. So it was all about having the longest bar you could to line the people up so they can knock them back and get out,” Mathlin explains.

“So that really is an important bit of heritage – that’s why they remodelled the whole hotel, to lengthen the bar. So of course we’ve kept that. It’s a bit unusual. You don’t see that in many pubs these days because they’ve all been remodelled in the last 100 years – this one hasn’t been.”

Completing the ground floor space, is the courtyard and a private dining room. The courtyard was a pet project for Mathlin, who loved the big sandstone wall at the back of the property. He rolled up his sleeves and cleared away a lot of the ivy covering the wall, but decided to leave some as a nod to the hotel’s façade over the last 30 years. The private dining room, dubbed Room 1841 after the year the hotel first received its licence, has a 14 pax capacity and has been painted a stucco blue and has knick knacks throughout.

The main upstairs space is Vera’s Cocktail Lounge, named after the wife of one of the hotel’s previous publicans. The cocktail lounge is the more feminine space of the hotel, with a warmer, vibrant colour palette.

The upstairs space also includes Room 1917 – another private dining space named after the year of its last major renovations – and a deck with a retractable roof.

To complement the history of the venue Krelle used materials and furniture that were reminiscent of the luxurious side of locomotive travel of the early 20th Century.

BUDGET BOUTIQUE STAYS A small accommodation offering of nine rooms has been added to the Terminus Hotel, once again in a nod to its roots, and to add another revenue stream to the business.

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“[It’s] part heritage and balancing the risk. We didn’t think the entire venue would be viable as a bar and restaurant. We thought we’d balance the risk so that half of the venue is nine rooms of accommodation, and the other half is the F&B offering,” says Mathlin.

The rooms are described as a “budget boutique” offering, tapping into a market that is rare in Pyrmont.

“We knew that there were plenty of $500-700 a night hotel rooms this side of Darling Harbour. Ours are $130 plus a booking fee, or $150 with the ensuites. Seven of them have shared bathrooms, but they’re budget accommodations that are very nicely finished.”

Indeed the rooms feel much more luxurious than what guests pay for them. Fitted-out with dark timber flooring and furniture, material headboards, brass accents and stucco walls, the rooms look very luxe.

They each also have a basin, a safe and a small internal light that let’s guests know if the two communal bathrooms are occupied or not.

Having only re-opened a month ago, the venue has been a massive hit with both the local corporate and residential crowds. The team had booked four functions before the venue had even opened, as there was so much anticipation about the new Terminus. With it now fully operational, it’s safe to say that this beauty slumbers no more.

ONE FOR THE BOOKS In conjunction with the re-launch of the hotel, a book detailing the long and storied history of the venue was also published. Terminus: The Pub That Sydney Forgot, written by historian Shirley Fitzgerald, looks at the colourful characters and events that have made the Terminus a Sydney pub legend.

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CALENDAR

SPORTS FIXTURES CHECK OUT THESE HIGHLIGHTS FOR THE MONTH OF APRIL – THEY’RE SURE TO BRING IN A CROWD TO YOUR VENUE!

SUPERCARS

UNION

The V8s are at full throttle this month, starting with the Tyrepower Tasmania SuperSprint leg of the 2018 Virgin Australia Supercars Championship. Later in the month, the championship heads slightly north for the WD-40 Phillip Island 500.

When: Tasmania: From Friday 6 April, 10am. Phillip Island: From Friday 20 April, 10am.

Channel: Fox Sports 5 and Channel Ten.

Australia’s biggest Rugby Union rivals, the Waratahs and the Reds, will face off on 14 April in what will surely be a blockbuster of a game. The match caps off a big Saturday with four live matches from 1pm.

When: Saturday 14 April, 7:45pm.

Channel: Fox Sports 4.

BOXING

FOOTY

Brisbane school teacher Jeff Horn will defend his WBO welterweight world title this month in Las Vegas, when he battles American Terrence Crawford. Can Horn keep his title against one of the best southpaws in the business?

When: Sunday 15 April.

Channel: Main Event.

Anzac Day mornings are for remembering our military past, but Anzac Day afternoons are for watching footy! The traditional Anzac Day clashes start with Collingwood v Essendon in the AFL, an hour before holiday rivals the Dragons and the Roosters meet in the NRL. AFL: Wednesday 25 April, 3:20pm. On Fox Footy and Channel Seven.

NRL: Wednesday 25 April, 4:10pm. On Fox League and Channel Nine.

NEXT MONTH

The 2017/18 Hyundai A-League championship will be decided on Sunday 6 May after an interesting season of coach shake-ups, staunch competition and a couple of surprisingly good sides. Will favourites Sydney FC take out the title, or can the likes of Newcastle Jets or either of the Melbourne teams knock them off their perch at the top?

When: Sunday 6 May. Channel: Fox Sports 1 and SBS. *All times are AEST

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