Australian Hotelier April 2020

AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 37 No. 03 - April 2020

IN THIS ISSUE: PUB DINING | PREPARING FOR WINTER | PERTH’S ROYAL REVIVAL

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ED’S NOTE

Keeping our heads up What a change mere weeks can bring about.

As I’m sure was the case for

make me certain that the industry will come out

many of you, I started off the

of the other side of this – badly battered and

month of March bright-eyed

bruised, but not broken. It will be extremely

and bushy-tailed, with many

tough, of that there is no doubt. Not all venues

plans on the go and excited

will survive a long-term closure. Personnel

about the dynamism of the industry. Of course

will be let go, and surviving businesses won’t

that all changed very quickly towards the end of

immediately bounce back to their former selves.

the month, as the full scale of the coronavirus

But I do believe the industry can weather this

pandemic began to affect the daily lives of

as it has previous challenges in the past, in a way

Australians – including the overnight shutdown of

that no other sector has. And we at Australian

pubs nationwide.

Hotelier will be right here along the journey to

No doubt about it, this is going to have a

help in the best way we know how: by informing

devastating and long-lasting impact on the

and educating operators on opportunities for

industry. At the time of writing, the shutdown

their business; and by shining a light on the great

is for an indefinite period of time, with Prime

works of savvy operators.

Minister Scott Morrison suggesting it could

A note on this issue: it was set to go to print

last for up to six months. Within days, many

just as the restrictions on hotel trading and the

operators big and small began standing down

subsequent blanket ban of on-premise trading

staff and negotiating with banks, landlords and

came into force. With little time to change up the

suppliers to ease the pressure on cash flow.

content, we decided to continue the coverage in this

Many operators are grappling with how their

issue mostly as is, in the hopes that it won’t be too

businesses will survive this crisis.

long until you can use this information once more.

Through all of this gloom, I am heartened by the

With so much bad news out in the world at

super-human efforts of hoteliers to show people

the moment, we will look in the coming months

exactly why this industry is so resilient. Within

to not only bring you useful content in the

hours of the news that all but their takeaway/

current climate, but also good-news pieces that

delivery options had to shut, hoteliers across the

celebrate the industry and its people – to remind

country had turned their bottle shops into one-stop

you in the darkest times that this is an industry

convenience shops, not only selling menu dishes

that we believe in, and that it’s worth fighting for.

and alcohol, but also fresh produce and grocery items like toilet paper and hand sanitiser. Many

Stay safe and keep your spirits up.

were also doing their utmost to support peers in the industry who quickly found themselves out of work.

Efforts like these really strengthen resolve and

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

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4 | Australian Hotelier

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AUSTRALIAN

NO.761 MARCH 2020

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 37 No. 2- March 2020

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P26 CONTENTS

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Contents

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6 | Australian Hotelier

SPECIAL FEATURES 8 Coronavirus update: Pubs have been closed en

masse for the first time in Australia’s peacetime history.

14 Preparing For Winter: Using your outdoor space

all year round.

18 Grazing plates: Getting serious about cheese

and charcuterie.

22 Family Friendly: How to make families feel

welcome in an upmarket dining space.

26 Plant-based Burgers: AVC has added a plant-

based burger to the menu at 36 of its venues.

REGULARS 10 News: What’s happening in pubs

across Australia.

28 Ed’s Design & Build: The Parkers have taken on Pick

history with Perth’s The Royal.

34 Tales from the Top: Helen Galloway advocates

for increasing women in leadership roles in the industry.

P34

NEWS

National pub shutdown as coronavirus spreads IN DEVASTATING news for all pub

staff and families all over the country, and

Hotelier reactions

operators, Prime Minister Scott

particularly on small venue operators.

While this is the start of a potentially

Morrison announced a nationwide

“Our hoteliers, their families and staff

painful time for many venues and

closure of pubs effective from Monday

are obviously devastated – we are doing

operators, the underlying feeling is

23 March. All hotels across the country

all we can for them.

that we all have to do everything we

have had to shut their doors, with their

“Obviously this closure comes at a huge

can, to help the country get through

only source of trade being the takeaway

financial cost – many on-going bills will

and delivery of food and alcohol through

still need to be paid by mum-and-dad

Chris Cheung, MD of C!NC, told

their bottleshop offerings. It is the first

operators while the pub is not able to

Australian Hotelier: “It’s devastating,

time in Australia’s peace-time history

trade and have any income.”

but this is bigger than our industry itself.

that pubs have been shut en masse.

We’re talking about deaths here, so I think

The news has left the industry reeling, with the Australian Hotels Association National president, Stephen Ferguson, noting the dire impact it will have on the hotel industry, but accepting that it is for the good of the nation in fighting the coronavirus pandemic.

“The health and well-being of our staff and patrons is paramount to all other considerations. In times like this, it is essential for us all to follow the instructions of our Governments and

its extreme measures for an extreme time.

A the end of most downturns follows a usual increase, so let’s get through this together and work towards the good times to come.

- Craig Power, The Pub Group Tamworth

medical officers.

“It’s quite scary and surreal, but I do believe the outcome is tough times ahead for not only the industry, but for all of us. We’re all in the same boat in this instance.”

Craig Power, GM of The Pub Group Tamworth, offered some business advice to fellow operators: “COVID-19 is not prejudiced, it does not discriminate.

All industries will be affected or infected in some way. Will we see some downturns? Yes, we already are, but

“But there’s no doubt this move is already having a devastating impact on

this crisis.

every business will.

On the national scale, Ferguson continues

“Business 101: When trade is down you

our direct national workforce of 250,000

to liaise with governments to ensure the best

cut your costs to manage the affect by

and our millions of patrons.”

outcomes for hotel operators, their staff and

limiting the spending.

“We saw what an important role

the community at large.

Power continued: “The government and

hotels play in their communities during

“Hotels are resilient, however, and we

financial institutions will have to provide

the recent bushfires across large parts

will continue to work with all Governments

industries with some type of compassion

of the nation – today’s closure is an

and the broader community to get through

and assistance to get through.

unprecedented move which will have a big

this crisis together.

social impact for months to come.

Ferguson noted the impact that this shutdown would have on hoteliers, their

8 | Australian Hotelier

“A the end of most downturns follows a

“I can’t wait for the day I see the face of

usual increase, so let’s get through

a smiling staff member behind the counter

this together and work towards the

once again.”

good times to come.”

NEWS

PUB LEADERS SUMMIT POSTPONED Like all large-scale events, the Pub Leaders Summit, which

“The health and welfare of our stakeholders and the wider

was due to take place in Sydney on Monday 30 March, was

community are paramount and, while it’s disappointing

postponed due to increased concerns over the coronavirus,

we can’t hold the Summit when we hoped to, we had the

and in line with restrictions from the Federal and New South

full support of our delegates, speakers and sponsors in

Wales governments.

postponing. We look forward to regrouping with them all once

Paul Wootton, publisher of Australian Hotelier, which hosts the Summit, said: “We have a responsibility to our delegates, sponsors and staff, as well as to the wider public, and given what we know about the spread of COVID-19 and the fact the NSW Government is encouraging us to practise social distancing it seems inappropriate to hold this event at this time.

these unprecedented events are behind us.”

The organisers hope to reschedule the Summit in the second half of the year, with a date to announced shortly.

Delegates, sponsors and speakers have been contacted with more details.

For more information, email event manager Beth Tobin at btobin@intermedia.com.au.

STAY UP TO DATE ONLINE The events and news surrounding how coronavirus restrictions are affecting the industry are unfolding rapidly, with government mandates currently being rolled out on a daily basis. To stay abreast of all these changes in a timely manner, you can find all of our news coverage online at www.theshout.com.au/australian-hotelier

April 2020 | 9

NEWS

AVC ACQUIRES MAJORITY OF SAND HILL ROAD VENUES In the latest major acquisition for Australian Venue Co, it has purchased the significant majority of Sand Hill Road venues, one of the pre-eminent Melbourne-

Hotel Esplanade was included in the sale

based hotel groups.

The acquisition will see eight of Sand Hill Road’s nine Melbourne venues incorporated into the Australian Venue Co portfolio, including flagship establishments Hotel Esplanade ‘The Espy’ and Garden State Hotel; alongside Richmond Club, The Posty, Prahran Hotel, Holliava, The Bridge Hotel and Terminus Hotel. Sand Hill Road will retain the Waterside Hotel, which is currently closed for renovations and will re-open in late 2020.

Andy Mullins, co-founder of Sand Hill Road, said that after a decades-long building up of the business, selling the group to AVC made a lot of sense.

“The boys and I are super proud of what we’ve achieved in Melbourne’s pubs over the last 20 years.

We’ve been on a similar journey to Paul and the AVC team – we both started out with just one pub in Melbourne, the backing of our mates and the belief in the importance of the local community pub.”

CEO Paul Waterson spoke to Australian Hotelier about the acquisition, stating that the venues were a great fit into their 150+ venue portfolio, and particularly within their stable of Melbourne venues.

“They are classic Melbourne pubs, and then within

Bridge Hotel

that you have a couple of real icons. I think most people would say that The Espy is the best pub

Looking ahead

in Melbourne, and Garden State is in the top five.

While excited to take on all of the venues, Waterson understands there is a

So being able to acquire those pubs that are really

much higher level of scrutiny attached to running the famed Espy.

consistent with our other Melbourne classic pub venues was really attractive for us.

“I think the other thing that the Sand Hill Road guys have been able to do is breathe new life into beautiful

“You’ve really got to honour the legacy of the pub, and it’s certainly a pub we won’t be changing much, if anything, of, because it has been incredibly successful.

“You’ve got a brilliant dynamic of different food and beverage offerings.

old heritage pubs. You’ve got pubs that have operated

We look at our pubs in our portfolio, and there’s always a pub that suits

for well over 100 years, and hopefully will continue to

whatever demographic you are a part of. I think The Espy is unique in that

do so for 100 more,” Waterson added.

it’s probably got whatever floats your boat in terms of pub, regardless of

As part of the acquisition, which is expected to settle in the first half of April, AVC will be taking on 580 of

your demographic.”

Noting the importance of live music at The Espy, the CEO confirmed that

Sand Hill Road’s staff up to the venue manager level.

AVC intends to fully support and invest in the pub’s live music program. As

Waterson and the AVC team began meeting with staff at

for the other seven venues, Waterson suggested that there were no immediate

the eight venues yesterday, with more work to integrate

plans for major renovation, but that AVC strategy is to reinvest at least two per

personnel to occur closer to the settlement date.

cent of turnover into its venues each year.

10 | Australian Hotelier

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Victoria Hotel, Goondiwindi

NEWS

ALH sets sights on regional Queensland ALH has purchased two hotels in regional

Queens Beach Hotel

Queensland – the Victoria Hotel in Goondiwindi, and the Queens Beach Motor Hotel in Bowen.

The two separate transactions took place off-market, with Leon Alaban of Savills Hotels taking charge of both sales.

He was assisted on the Victoria Hotel sale by colleagues Christian Tsalikis and Tony Bargwanna.

An award-winner The Victoria Hotel in Goondiwindi was sold by the Klein family, who have owned

between Queensland and New South

the hotel since 2006. The Kleins saved the

Wales, located 350km from Brisbane. The

expansion of the nearby Abbot Point Port,

early 1900s pub from demolition at the

town has a population of 5500.

due to the approval of the Carmichael

time, after the building had been deemed

The hotel is also set to benefit from the

Coal Mine.

dangerous. Instead they did a massive

A tourist’s haven

rebuild, and since then the hotel has won

ALH’s other recent Queensland acquisition

on a 1.18 ha corner site, and its facilities

multiple awards from both the QHA and

is the Queens Beach Motor Hotel in

include a sports bar, lounge bar,

AHA National for its accommodation,

Bowen, a coastal town in the Whitsundays

gaming room with 19 EGMs, function

hotel bar, and community service. John

region. The hotel had been owned by a

room, beer garden, two DOSAs, a

Klein was also named Hotelier of the Year

local private consortium since 2015.

drive-through bottleshop and 45

at the 2017 QHA Awards.

The Victoria Hotel offering comprises

While one of several pubs located within Bowen, it is the only one located in the

The Queens Beach Motor Hotel sits

motel rooms.

Tsalikis said the acquisitions were good

a gaming room with 28 EGMs, multiple

vicinity of Queens Beach and is adjacent

bars, a function room, bistro, drive-

to the Queens Beach Tourist Village, as

“[They’re] quality assets in good

through bottleshop and accommodation

well as a local caravan park and other

regional towns, they also represented

rooms on the first floor.

accommodation units, and thus is well-

their [ALH’s] first acquisition in each

positioned to capitalise on tourist trade.

respective town.”

Goondiwindi is an inland border town

12 | Australian Hotelier

strategic buys for ALH.

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PREPARING FOR WINTER

Outdoors all year round It may be getting cold outside, but strategic heating will allow patrons to continue to use your outdoor spaces.

WHILE WE have the tendency to migrate indoors when the weather turns colder, optimising the environments of all spaces – including the outdoor beer gardens or courtyards – means you can effectively host more people in your venue, as many will be comfortable outside.

“Getting the heating right is key to creating an ideal outdoor space in winter. You want your venues to be comfortable to the point where people aren’t thinking about anything except enjoying the time with the people around them,” explains Glenn Hutchinson, NSW heater manager for Supagas.

“From a business perspective, the more space you can continue to use during the winter months, the better the return to the business.”

The other benefit is that it changes the perception of your venue, with patrons more likely to think of it as a go-to at any time of the year.

Maximising outdoor spaces removes the thought of it being a ‘summer venue’, therefore keeping your customers engaged all year round.

The right mix When it comes to choosing the outdoor heating for your venue, the patio heater – or mushroom heater, as they are colloquially known – are a venue’s best bet, as they are currently the hottest outdoor heater on the market. For ambiance, flame heaters (where the flame is visible throughout half the heater) not only heat up an area, but they also assist in creating the mood in a space. Hutchinson suggests a combination of patio and flame heaters is the optimal solution for a beer garden.

“Often, we find venues use a mix of patio and flame heaters. People love the visual of the flame heater, and it can be a great way to attract customers into your venue.”

When it comes to placement, it’s best to consult with the experts to assure that you not only get the best range and spread of heat, but that

Quick and easy While you may include some fixed heating options in your outdoor space, including portable options that you can turn on in instant is also important. It gives you the ability to move them around as people congregate in different areas within the space – making you even more accommodating to patrons.

14 | Australian Hotelier

you also are compliant with all OH&S regulations.

“Not only will we answer all your questions, but we will come to your venue, walk through it with you and ensure that your outdoor spaces are set up efficiently, safely and look great. We also take the time to ensure you know how to operate the heater safely and show you the correct procedure for changing over gas cylinders.”

With a considered outdoor heating approach, your venue’s outdoor section can remain lively this winter.

Want the latest pub news as it happens? Subscribe to our newsletter to keep up with all things concerning the industry.

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

AUSTRALIAN HOTELIER

Foodservice Inspiration For Your Pub

One blend, countless possibilities

MENU ADDITION

Perfecting the platter

Cheese and charcuterie boards are a versatile snack that can take your menu to the next level.

By Brydie Allen.

ONE OF the great group snacking ideas

the reason that executive chef Christian

of our time is the platter. Their versatility

Abbott added a build-your-own cheese

Say cheese!

lets them be loaded with cheeses, cured

and charcuterie board to the menu of

Need some inspiration? Try these

meats, fresh fruit, pickled vegetables… the

the newly reopened Middle Park Hotel in

products recommended

possibilities really are endless.

Melbourne. Not only is it a delicious snack

by the people in this story.

option, it also serves as an introduction to

•M eredith Dairy Pepperberry Goats

Although cheese and charcuterie boards aren’t likely what comes to mind when one thinks of typical pub food,

the rest of the venue and the local area.

Abbott said: “It’s a great opportunity to

many venues are adding them to their

get a taste of the broader range of dishes

menus with great outcomes.

on the Middle Park Hotel menu. It’s also

One such venue is The Crafers Hotel

a chance to taste some fantastic produce

in Adelaide, where the menu includes a

from local suppliers, alongside a glass of

French inspired charcuterie board, as

wine or beer.”

well as a bespoke cheese trolley that lets

The versatility of boards extends even

Cheese.

•K ing Island Stokes Point Smoked Cheddar.

•S ection 28 Mont Rouge.

•S aint Agur Blue.

customers intimately engage with a unique

further, being compatible with changing

WHAT CUSTOMERS WANT

cheese experience.

menus that showcase seasonal produce.

Pubs that have cheese and charcuterie

Venue manager, Lara Marro, explained

It’s a trend that supplier Saputo Dairy

boards can offer them in quite different

why they added these components to the

Australia Speciality Cheese notices is

ways, as evidenced just by looking at the

Crafers offering.

popular with their hospitality partners.

examples of the Crafers Hotel and Middle

“Charcuterie and cheese are an excellent

Vanessa David from Saputo said:

Park Hotel. At other venues the cheese

choice for appetisers for the beginning of a

“Product seasonality does tend to

selection is combined with the charcuterie,

meal and enjoyable to consume in a shared

influence popularity in some instances,

while elsewhere they are kept apart; in some

style,” Marro said.

for example, Heidi Farm, our premium

venues they’re listed as entrees or sides,

range of traditional Swiss-style farmhouse

and in others as desserts.

“It is also a great experience at the conclusion of a meal to pair with wine,

cheeses which are hand matured and

sauternes or fortified wines, which is why

include varieties such as Gruyere and

common is an understanding of what the

we are a huge advocate.”

Raclette, tend to peak during the cooler

local customer is looking for. For example,

months of the year.”

at the Crafers Hotel, their offering suits the

The multitude of uses was also part of

18 | Australian Hotelier

One blend, countless possibilities

What all these types of offerings have in

MENU ADDITION

rest of the venue and contributes to a wider experience for diners.

“Charcuterie and cheese grazing encourages guests to relax and enjoy the atmosphere. For us it is particularly popular this time of year in our dining and bar areas as we have our warming fires and extensive beverage selection to complement the experience,” Marro said.

With the food menu inspired by classic French bistros, the cheese and charcuterie further tell a story from the chef.

As Marro described: “Our head chef Stephane Brizard originates from Brittany, north west of France and charcuterie, specifically the preservation of meat, is a tradition and passion of his.”

Brizard’s work creates: “an array of flavour and texture which is a wonderful experience for the palate which when combined with pickled vegetables and the glorious textures and richness of varieties of cheese can truly become its own glorious conversation.”

At the Middle Park Hotel meanwhile, the aim is for each product on a board to shine individually, as guests pick and choose the elements of a dining experience that works best for their occasion.

Abbott said they see a lot of groups come in and order the charcuterie to share, as they are: “First and foremost looking for flexibility. It’s a great way to try a few different items within one experience.”

The build-your-own option is especially great for large groups that may have a range of preferences or dietary requirements.

“We really wanted to allow the customers to design their own experience based on their favourite charcuterie items.

April 2020 | 19

MENU ADDITION

Patrons create their own grazing platter at Middle Park Hotel

It’s also great for people who have specific dietary

knowledge, to try something new or revisit a flavour

needs,” Abbott said.

profile they love. To partake in cheese is decadent

UN-BRIE-LIEVABLE QUALITY An important part of curating any pub menu is maintaining a high quality that will keep guests satisfied. And according to Marro and Abbott, a

It’s a great way to try a few different items within one experience.

- Christian Abbott, Executive Chef, Middle Park Hotel

If you want to step up your venue’s snack game to be better than the rest, platters are a good option that will put your guests at ease.

large part of creating the perfect platter starts with

MAKING THE PERFECT BOARD

selecting the best ingredients.

As with all dishes, charcuterie boards need to be

In terms of cheese at the Crafers Hotel, Marro

balanced and appetising. When curating different

said: “We are fortunate to work with passionate

items to add, try not to go overboard with one type

cheese mongers who constantly broaden and

of ingredient or flavour style that will overpower

challenge our global perspective of cheese with

everything else.

new, old world or innovative styles.”

“Stephane is looking for texture, smell, flavour

A range of meats gives you the option to crowd please with deli favourites like prosciutto or ham, as

profile and versatility in cooking, he is also

well as having a little kick with a spicy salami. A mix

constantly interested in what local producers are

of fresh and preserved fruit and vegetables, with

developing and/or experimenting with.”

a choice of more than one spread or dip, will keep

Abbott is also interested in exploring these types of products, and said: “Personally, I just love locally sourced cheeses. It’s great to support

things interesting for both flavour and texture. More substance can be added with crackers or bread.

In terms of what cheese to add and how to

independent farmers and they generally create

present them, Saputo’s David has this advice: “Our

amazing, unique cheeses.”

range of specialty cheese is best eaten ripe and at

Whether going international or Australian, a wide range of quality flavours and textures is recommended.

room temperature for optimum flavour and texture.

“When curating a cheese platter, it’s recommended

When dining out on cheese and charcuterie, guests

to combine a cheddar for sharpness, a soft surface-

want a premium experience that is a step up from the

ripened cheese such as a brie or camembert to

cheese and crackers they might get at home.

provide a soft luxurious and creamy option, and a blue

“Our customers are looking for an experience and

20 | Australian Hotelier

and moreish,” said Marro.

for full bodied flavour.”

One blend, countless possibilities

serving suggestions

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FAMILY FRIENDLY

Little ones welcome As more pubs add fine dining to their offering, Hot Wheels is helping families come along for the ride.

EATING OUT with kids can be hard. It’s why 46 per cent of Australian parents opt for fastfood restaurants if they’re eating out with their children, according to new research by global toy brand Hot Wheels.

The research also reveals that 65 per cent of parents would take their young kids to find dining

Guy Stanaway and daughter

restaurants if there were no barriers. As more and more pubs add an upmarket dining offering to their venue, they could be unknowingly blocking family consumers, anxious about how their children will behave and stay entertained at the table.

In response to this research, hatted Melbourne chefs have teamed up with Hot Wheels to bust the myth that children are not welcome in premium dining rooms.

Jacinta Whitehead, marketing director of Hot

they were already encouraging. Executive chef

As a parent, it feels easy to throw a screen in front of your children to keep them still

Wheels parent company Mattel ANZ, described the

and quiet. But it

partnership and said: “As we are always challenging

also means you’re

the norm, we wanted to do something completely out of the box. So, partnering with renowned chefs and putting Hot Wheels on the menu was the perfect pairing.”

With the partnership, restaurants add a racetrack colouring in sheet to their kids menu, doubling as a placemat. Children will also have access to a range of Hot Wheels cars for their track to keep them entertained at the table.

For Rare Hare, the fine dining restaurant of Jackalope Hotel on the Mornington Peninsula, the Hot Wheels partnership built on the atmosphere

22 | Australian Hotelier

putting a barrier between them and what’s potentially a really cool family experience.

Guy Stanaway, Executive Chef, Jackalope Hotel

Guy Stanaway said that in an average month they usually seat around 150 kids, as families see them as “fine dining without the flex.”

“We find families enjoy our fluid opening hours and the ability to dine anytime for lunch from 11am onwards. It can be hard to get everyone out to sit down at say, 12pm, so this casual approach works well,” Stanaway said.

With a special ‘Bunnies’ kids menu and the Hot Wheels partnership, Rare Hare believes in actively expressing that families and children are welcome, because inclusive dining experiences are important.

“A less than relaxed experience when dining with kids is something I’ve experienced first-hand – as a parent, it feels easy to throw a screen in front of your children to keep them still and quiet. But it also means you’re putting a barrier between them and what’s potentially a really cool family experience,” Stanaway said.

“For us, it has been about letting parents know in a bold way we want them here.”

FAMILY FRIENDLY

Positive impacts

environments – from fine dining to a range of

According to Hot Wheels’ research, less than one

various food cultures (from sitting on the floor

in five parents say a fine-dining experience would

in traditional Japanese or Thai food houses or

make them feel relaxed. Insecurities come from

knowing what to do with the beansprouts at a Pho

what other patrons and staff may think of them,

restaurant) can help young people feel a sense of

anxiety about their children’s behaviour, and finding

efficacy and accomplishment,” Brewer said.

it hard to entertain children at the table without the use of electronics.

These are issues that can likely come from venues where parents are not at ease, and so the outcome is negative. However, when eating out

“Building a range of social experiences – including

Strategies from a psychologist • Create friendly, interesting

those centred around eating – helps develop young

experiences

people’s social and emotional skills, and the ability

to help staff

to be flexible and comfortable in novel situations.”

connect with

Stanaway said at Rare Hare, they’re challenging

children and their

at an upmarket venue goes well and families feel

the stereotypes of where children are acceptable

families to make

welcomed, there can be great positive effects for

guests, and also, what they should be eating. But

them feel more

children’s development.

that goes further than just having a kids menu.

comfortable.

Psychologist Jocelyn Brewer said: “Children

“By putting Hot Wheels on our Rare Hare

are constantly absorbing everything around them

‘Bunnies’ menu, we’re trying to emphasise we’re

and mimicking both their peers’ and their parents’

here for families and there to support their special

into the way the

behaviours as they learn. Introducing children

family time,” he explained.

food is produced,

to new foods and environments, like a variety of

“This menu comprises of five different kids’ meals

• Provide insight

prepared

dining experiences from a young age can help build

but also doesn’t force kids into generally accepted

and stored,

positive habits as they pick up on valuable social

‘kids’ food’ like chips and pasta etc.”

for example,

learnings and cues.”

The possibilities when eating out are almost

Being the source of any positive dining

through watching

experiences is invaluable for pubs. When it comes

the cooking

endless these days, and encouraging exploration of

to families, even small gestures to make them feel

happening or by

them all helps build confidence and foster curiosity.

welcome will encourage return visits and help your

meeting the chef.

“Being able to navigate through different dining

venue build vital community connections.

Rare Hare’s Hot Wheels ractrack and placemat.

• Generally, remember what it was like to be a kid.

• Make it clear that children are both welcome and accommodated with toys, activities and other rewards.

• Consider seating arrangements that minimise impact on other diners, or even a family ‘happy hour’ sitting.

24 | Australian Hotelier

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MENU TREND

A plant-based burger option at Newmarket Hotel

AVC ‘meats’

the plant-based trend No-meat burger patty options have hit 36 Australian Venue Co locations.

REDUCING OR eliminating meat is a

manager at AVC, said it was about

appetite for sustainability and conscious

trend that continues to gain popularity

catering to a new type of consumer in a

consumption, and we are thrilled to curb

among today’s consumers, with over

way that suited the brand and area.

their cravings with the innovative and

12 per cent of Australians opting for vegetarian or almost vegetarian diets.

He said that they: “Engaged with the

delicious Beyond Burger,” Abbott said.

venue to make sure it was the right fit for

It’s early days, but the response

them. Customer demand for sustainable

from the community has already been

launch Australian Venue Co (AVC) into

options has skyrocketed over the last

overwhelmingly positive for AVC. However,

action, which has now released meat-free

year and our venues listen to their

as they describe, this success doesn’t

burger patty alternatives to 36 of their

customers intently.

come from just having a vegetarian burger

Such a big movement was enough to

casual dining and pub venues across Victoria and New South Wales.

The patties are from Beyond Meat

“Our chefs work incredibly hard to curate their menus to fit the overall venue brand. We have some venues offering a

option, but rather, having an option that is high quality, considered, and satisfying.

“Our number one priority is quality. We

and are described as the world’s first

pretty standard burger, but a few have

blind tested six competing plant based

plant-based burger that “looks, cooks

gone a bit wild with it.”

alternative products and the Beyond

and satisfies” like a real beef one. Called

Middle Park Hotel is one venue that is

product consistently tested top of class,”

‘Beyond Burger,’ the patties even look

happy to see the Beyond Burger grace

like they bleed the same, thanks to the

their menu. Executive chef Christian

beetroot in the recipe.

Abbott said it’s important that brands are

behind it, but the quality of the product

tuned in to what consumers want in order

they offer is what built that brand equity.”

After selecting locations where burgers were already on the menu, AVC worked with chefs to create their own unique take on the Beyond Burger to add to their menus.

Joe MacLeod, central marketing

26 | Australian Hotelier

to remain competitive.

said MacLeod.

“The Beyond Meat brand carries weight

Retailing at only $3 more than the

“We believe it is crucial to stay ahead

traditional beef burgers on the menu,

of culinary trends and listen to our diners.

these plant-free burgers are certainly

Right now, Australians have a strong

beyond consumer expectations.

DESIGN & BUILD

Images by Jacqueline Jane, Rebecca Mansell and Shot By Thom.

Restoring the jewel in Perth’s crown

The hotel features a wraparound balcony

28 | Australian Hotelier

DESIGN & BUILD John and Jess Parker took on a deeply historied building that has intimidated many operators in the past – and they’ve created a modern venue that blends the past and present perfectly.

By Monique Ceccato.

THE ROYAL in Perth’s CBD served its last beer in the 1960s.

In its heyday, the hotel was a hive of mixed activity – the true epicentre of Perth. After the doors to the first incarnation of the pub closed, the building was repurposed multiple times. At various stages, it became a temporary home for a developer’s office, a Thai restaurant, backpacker accommodation, and even a hairdressing salon.

When publican John Parker (of The Standard and Halford Bar) and his wife, Jess, signed the 25-year lease on the site just before Christmas of 2018, The Royal had been sitting vacant for close to ten years.

“I spent the last four to five years walking past and admiring the old building. She was always covered up with a lot of scaffolding so she was hard to see,” said John. “I’ve always thought that Perth has been lacking a good pub, especially in the CBD. So, when I saw this, I got really excited.”

Behind the scaffolding and ornate heritage façade, the A-grade heritage listed Royal was nothing but a shell. The 1000 m2 space was completely gutted, with just some heritage structural features, and a few gaping holes in the floors and ceiling remaining. With little but the bare bones to work with, the 140-year old building was a far more intricate and expensive project than any of Parker’s previous refurbishments.

“The Standard I drew on the back of a beer coaster with a builder, but you can’t do that with something this big,”

The wine wall at fleur

said John.

“I thought it was out of my league because of the size of it. Financially my brain said, ‘You’re mad’, and my heart said, ‘You’ve got to do it’. I just felt that the location and the history for Perth was too important, and she needed to be brought back to her former glory. I also saw it as a very exciting project for Jess and I to do. You don’t get many opportunities like this.”

Built in 1882, The Royal sits on the corner of William and Wellington Streets, directly opposite Yagan Square, the Perth bus station, and the main artery from the CBD into Northbridge, the Horseshoe Bridge. With high volumes of traffic passing the prominent corner spot each day, the Parkers were dedicated to polishing up the pub and bringing it back to its heyday as a bustling meeting place in the heart of Perth.

It took the Parkers and their landlords, Charter Hall, a shared sum of $13 million dollars, and just under one year, to restore the double-level venue and open the doors on trade.

Blending the past with the present Being a 140-year old shell, the building required an extensive amount of work to bring it up to scratch. A lick of white paint and some black tiles on the once peach-and-bottle-green

April 2020 | 29

DESIGN & BUILD

exterior fixed how the hotel presented on face value, but inside required major modifications.

Though the Parkers aimed to keep as much of The Trilliards room

the hotel in its original state as possible, only the configuration of the ground floor saloon and dining room, ‘Fleur’, remain exactly as they were in the early 1900s.

Upstairs, select hotel room walls were torn down to create a more open, flowing space; the only reminders of the former layout being some character-adding nib walls, and sectioning walls that create a separate zone for the pub’s vintage sport-themed trilliards room, and the private dining and karaoke rooms.

“Apparently, everyone in Perth looked at the

Floral arrangements from Fox and Rabbit

building, but they all said that it’s not going to work.

They said there were too many rooms. They were all trying to get their head around all these different compartments,” said John.

“My favourite feature would be that she’s got

C

different areas. I like the different rooms. I’m proud

M

of the way that it’s fallen and the layout and the

Y

flow. I think it works really well.”

CM

fleur restaurant

MY

“Financially my brain said, ‘You’re mad’, and my heart said, ‘You’ve got to do it.’”

- John Parker

CY

Being a passion project, both John and Jess were very hands-on in the refurbishment process and took on the roles of project managers and interior designers. The Parkers and their build team put in a mammoth effort to complete The Royal’s makeover in 11 months. It took a team that was 100 per cent on-side with their vision to get the doors open by November 2019.

“You just have to find the right team that you’re working with and you’ve got to bring them into the vision so they understand what they’re building, and what the outcome is that they’re trying to get,” explained John. “If you keep them involved with the vision, people become more engaged and then they also feel proud of it.”

Many of the original features in the space were restored – like the 140-year old timber staircase, and the original stained glass windows and ornate

The Parkers love all the different rooms in the hotel

archways that run right the way through. While there was a huge focus on the heritage aspect of the pub, the Parkers also wanted to bring the old dame into the ‘now’. This was achieved by leaning into a colour palette of blacks, greys, and deep greens; and by incorporating details such as animal

30 | Australian Hotelier

CMY

K

61 2 9660 8299 paulkellydesign.com.au

Winston Hills Gaming Room

DESIGN & BUILD You want to create a space that has a personality and, being owners, you need to make sure that it’s conducive with you. Otherwise, it’s not authentic. - Jess Parker

portraiture by international artist Miguel, artisan Japanese crockery, and quirky, cascading floral arrangements by local florist, Fox and Rabbit, into the design.

“We tried to bring it into the current day, but also pay respect to the history as well.” explained Jess. “One of our big passions is the creative process and the design. A lot of the things in here have been sourced locally.

Living history

It’s been a lot of painstaking sourcing, but a

“During the great depression, as

total joy and a total labour of love. I get very

payment for board and bar, lots

emotional about it because we’ve really put our

of people would give items rather

heart into this. Everything has got a purpose

than pay. Alan Fletcher’s mother

and a place.”

and grandmother, Maude Ethel

The aesthetic is perfectly summed up by John:

Coombes and Constance Coombes,

“I think of her as a lady. It’s like she’s been away

owned and ran the pub in the

travelling for a long time and sort of forgotten

1920s, 30s and 40s. He’s now 81.

about, but she’s come home now and all those

He came in for lunch with his whole

experiences that she’s had, all those different

family and he gifted this whacky

layers, is what we’ve added into this space.”

Japanese dinner gong back to The

With its eclectic make-up, The Royal plays to

Royal. We’ve got photos of it sitting

no specific theme or demographic. Instead, it

on the stairs; and he, as a kid, used

focuses on providing every patron with a story,

to sit there and smash it. I feel like

a genuine experience, and great food that takes

a lot of the stuff in here has come to

inspiration from around the globe.

us. There’s just such a lot of history

Community response The Royal opened in November last year, but the

and a general feeling of excitement about something that celebrates Perth and its history.”

Parkers had the community on their side long before that. Their vision for the restoration of the derelict corner building went uncontested, resulting in the tavern license being approved in just three months.

Now, with the doors to the beautifully restored ‘grand dame’ finally open, The Royal is proving itself to be that missing piece – the epicentre – of Perth CBD’s pub scene that the Parkers had envisaged.

“Year to date we’ve exceeded what I projected the turnover to be,” said John Parker. “I’ve just had countless great feedback from clients and there are lots of people saying that we should be

The ground-floor public bar

proud. There are a lot of people saying that they’re happy that Perth’s got something like this too, which is exciting.”

“We get lots of people coming back through and bringing other people to introduce them to it, which I really like. You see people walk in and they just stop and take it all in before they come to the bar, it’s really interesting. The pub is not what they expect.”

32 | Australian Hotelier

The Parkers took on the interior design of the entire hotel

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TALES FROM THE TOP

Helen Galloway CEO Women in Gaming & Hospitality Australasia

Aiming for 40:40:20 Our industry is behind in every leadership metric when it comes to women in key management roles, and Women in Gaming & Hospitality Australasia (WGA) is doing everything it can to change that.

CURRENTLY, WOMEN only make up

inclusive initiatives, like 50:50 gender

start of the talent pipeline with the first

3.8 per cent of CEOs in the gaming

short lists, and explanation of ‘if not, why

step to becoming a manager.”

and hospitality industries, as compared

not’ to the CEO or the board.

to the rate of 17.1 per cent for all

“[Also] implement the rule that a

Galloway’s mission it to get organisations to recognise and accept that there is in

industries. In key management positions,

promotion will not be available unless the

fact an issue with the lack of female voices

that discrepancy is smaller, but still

person has prepared two successors – one

within their leadership circles. It’s a big ask,

lagging (25.6 per cent versus 31.5 per

female and one male – for their role.”

but she knows that the fight is one through

cent). And yet, women make up almost

small steps forward.

half of the industry’s workforce. CEO

Barriers to advancement

“I follow the mantra of four stages of

Helen Galloway and her team at WGA

In Q2, WGA will be launching a survey

gender intelligence: Obliviousness, denial,

are doing all they can to help rectify this

across the entire industry to understand the

awareness and advocacy. If someone does

“appalling” incongruity.

barriers from participants in the industry.

not think there is a gender equality issue in

Research from other industries and

Australia they are oblivious to the issues –

“The industry needs to adopt targets to get women into management positions.

anecdotal evidence indicates the barriers

my challenge is to get them to advance on

WGHA support and encourage all

to advancement and retention relate to

their journey to the denial stage, as then

organisations to adopt a 40:40:20 gender

systemic and structural culture issues that

we can start to make progress.

representation at all levels,” states Galloway.

need deliberate and concentrated effort to

The 40:40:20 model aims for businesses to

“There is no silver bullet, this

change. These include unconscious bias

requires everyone to take action and

commit to at least 40 per cent of leadership

in promotions and performance reviews,

influence change.”

roles given to women (40% women, 40% men,

lack of flexible working arrangements,

20% discretionary). Galloway explains how

lack of female role models and limited

supporting the industry through the

pub groups can use this concept along with

sponsorship of female careers.

COVID-19 crisis.

others to help promote women to leadership roles within their organisations.

“As the facts above show, women are

For now though, WGA’s focus is on

“We know gender diverse and inclusive

underrepresented at every level; we are

teams are more innovative, more productive

“The best thing for a pub group to

moving beyond the glass ceiling concept to

and make better decisions. Women in

do is publicly set a 40:40:20 gender

fixing the ‘broken rung’. The ‘broken rung’

Gaming & Hospitality needs to support the

representation target for all levels. Then

is identifying that women face obstacles

industry in this change to help survive this

monitor and support via other gender

much earlier in their career, it is at the

health crisis.”

34 | Australian Hotelier