Australian Hotelier April 2021

AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 38 No. 3 - April 2021

IN THIS ISSUE: SPORTS OFFERS · PUB DINING · PUB LEADERS SUMMIT

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CONTENTS & ED’S NOTE

Contents

WE ENCOURAGE RESPONSIBLE DRINKING

P30

SPECIAL FEATURES

vegan options are increasing in

10 POS and Op Tech: CommBank’s Daily

presence and popularity in pubs.

IQ will give you a better picture of your

24 Food trucks: A supplementary mobile

patrons post-COVID. 12 Review: The 2021 Pub Leaders Summit Ed’s Pick

program encouraged operators to

proposition can have a variety of benefits for a pub’s food offer.

28 Brand Talks: Optus Sport is kicking goals

revisit every aspect of their business

and partnering with venues with its

with fresh eyes.

football broadcasts.

14 Live sport: Foxtel and MatchPint execs

sit down for a chat on how the app is helping venues market their

REGULARS 6 News: What’s happening in pubs across

sporting fixtures.

16 Property and Investment: Why are pub

Australia.

30 Design & Build: The General Gordon

vendors currently showing a preference for off-market transactions?

Hotel rises out of the ashes.

34 Tales from the Top: Rob Comiskey reflects

20 Plant-based dishes: Mock meat and

on a decade at Eatons Hill Hotel.

Editor’s Note

PUBLISHED BY: Food and Beverage Media Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419 PUBLISHER: Paul Wootton EDITOR: Vanessa Cavasinni vcavasinni@intermedia.com.au JOURNALIST: Dan Hughes dhughes@intermedia.com.au NATIONAL SALES MANAGER: Jason Wild Tel: 02 8586 6213 jwild@intermedia.com.au GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP: Shane T. Williams GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY: Kea Thorburn kthorburn@intermedia.com.au

IT’S A strange and heady

on Monday 22 March, one of the first large-

PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au

time throughout the

scale industry events for publicans in quite

SUBSCRIPTION RATES

hotel industry. Recovery

some time. The appetite for knowledge and

seems to be happening

networking on the day was clearly evident, and

at various trajectories

attendees were focused on reviewing every

depending on your

assumption about their business pre-pandemic

location and operations: regional and suburban

in order to find an evolved way forward. You’ll

pubs are booming as they take advantage of

find more on that on page 12, and we’ll be

domestic tourism and working-from-home

bringing you more content from the Summit

set-ups respectively, while CBD venues are

throughout the year. In the meantime, I hope

still struggling with the lack of corporates and

you are finding success with new ways of

the total absence of international tourists. On

operating within your pubs.

the whole, I get the sense that operators are

Cheers,

cautiously optimistic, but the end of JobKeeper certainly signals the end of meaningful support

Vanessa Cavasinni

for a sector that has been brought to its knees

P: 02 8586 6201

in the past year. Despite that, operators

E: vcavasinni@intermedia.com.au

continue to look for new ways to increase patronage and revenue within their pubs.

On that note, Australian Hotelier was pleased to host the 2021 Pub Leaders Summit

4 | Australian Hotelier

Get the facts DrinkWise.org.au

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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.

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Copyright © 2021 - Food and Beverage Media Pty Ltd

2021

SAVE THE DATE 27 OCTOBER 2021

In the

news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

HOSPITALITY STAFF LEVELS AT CRITICAL LOW

working holiday makers and skilled visa holders was at

The Australian Hotels Association (AHA) and Tourism

critical levels.

Accommodation Australia (TAA) have teamed up in the hopes

Ferguson said while the first preference is always to hire

of preventing hospitality staff shortages that could cripple the

Australian workers in hotels, it is proving impossible in many

industry’s chance at recovery.

areas, particularly in regional Australia.

The two hospitality association giants pleaded to the Senate

“Our number one first priority is to hire Australian workers –

Select Committee on Temporary Migration to declare the industry

there’s no doubt about that, it always will be. But the reality is

as a ‘critical sector’ after an AHA survey revealed 73 per cent of

the local workers wanting to do jobs like chefs and front-line staff

respondents stated their business was suffering

simply aren’t there in many areas and we need to

because of a shortage of skilled workers.

turn to overseas workers to fill the gap,” he said.

The survey also uncovered that more than 66

“There are huge financial incentives for us to

per cent of respondents were also in dire need

hire local – and they remain in place. To bring in

of chefs. AHA CEO Stephen Ferguson and TAA

an overseas worker costs a business anything from

head Michael Johnson called for cooks and chefs

An AHA survey

to be added to the Priority Migration Skilled

found that

66%

Occupation List immediately.

They also put forward several key changes that need to be made to ensure the industry’s survival. These include hospitality (including accommodation) to be listed as a critical sector for the purposes of the subclass 408 Temporary

of respondents were in dire need of chefs within their venues.

Activity Visa; international students working

$10,000 to $25,000 when you factor in visa fees, skills assessments, migration lawyers etc and you have to wait for three months and then repeat it all again in two or four years.

“It’s not something entered into lightly but the fact is many hospitality businesses have no other option – the Australian workers willing and available to do the job simply aren’t there to meet the local demand.”

in hospitality to be permitted to work more than 40 hours per

Johnson added the Government imposed international border

fortnight; Working Holiday Maker (WHM) visa holders working

closures and the exodus of WHM after the pandemic hit was having

in tourism to be able to work for the same employer for more

a huge impact on an accommodation workforce which was already

than six months in rural and remote areas of Australia; and

struggling to fill positions – especially in the regions as business

enable pathways for permanency for temporary skilled workers

started to pick up.

currently in Australia.

It was noted by AHA and TAA that many hotels in regional areas are falling short of chefs and cooks, while in capitals like

“Across NSW alone, TAA estimates a labour shortage in accommodation hotels of more than 3200 workers right now,” he said.

Sydney, some major hotels do not have enough housekeeping

“To be clear, we need to find ways and means of getting

staff to clean rooms daily if tourism suddenly increased. They

international students and WHM back into Australia to fill

warned the committee that the lack of international students,

positions which can’t be filled locally.”

6 | Australian Hotelier

NEWS

Restrictions ease across Victoria, NSW and SA The Victorian, New South Wales and South Australian Governments announced in late March that COVID-19 restrictions will be easing in each state.

Victoria’s Department of Health announced that several COVID restrictions in certain venues across the state would be further eased.

Since Friday 26 March density limits in casinos, karaoke venues and nightclubs in Victoria changed from one person per four square metres to one person per two square metres, while capacity at indoor non-seated entertainment venues increased to 75 per cent capacity with a limit of 1000 people per space. Dancefloors will move to the same density limit of the venue and the 50 patron cap will also be removed.

The Victorian Government has also said businesses will need to use the Service Victoria QR code system, unless their own QR system, which can be linked to food and beverage ordering, is

Restrictions on capacities and dancefloors have been eased across all three states

delivering data to the Government in real-time.

Meanwhile in New South Wales, several

However, we have to remember that hotels in NSW

restrictions eased from Monday 29 March, with

do remain at 50 per cent of capacity – that hasn’t

no restriction on dancing at pubs and nightclubs,

changed so numbers on our premises stay exactly

and all venues moving to the one person per two

the same – we really need that to change to help

sqm rule (venues will be allowed at least 25 people

struggling pubs, especially in regional areas.”

before the two sqm rule applies).

SA Premier Steven Marshall also joined in on the

Premier Berejiklian also emphasised that

easing of restrictions, with density requirements

businesses and other organisations must continue

increasing from one person per two sqm to three

to ensure they keep accurate records of all

people per 4sqm, equivalent to 75 per cent. That

attendances, including through QR Codes, to

change took place on Wednesday 31 March.

enable fast contact tracing in the event of any

Restrictions on dancing were also removed except

community transmission.

for venues that are subject to a COVID Management

AHA NSW Director of Liquor and Policing John

Plan (Nightclubs and venues with over 1,000

Green welcomed the announcement but called

people), in which case the three per four sqm rule

on the Government to keep doing more to help

will apply to dance floors.

struggling pubs.

“This decision comes off the back of lengthy

“The return of dancing to venues from the end

lobbying by the AHA SA with South Australia

of the month is something many patrons will

Police. The AHA SA welcomes this decision which

welcome,” Green said.

will provide more viable outcomes for business,

“Many venues will also welcome the lifting of

increase employment opportunities and support

the cap on weddings and other functions – this will

the SA economy,” AHA SA announced on its

make a big difference to larger hotels in particular.

Facebook page.

Keep up with the latest industry news!

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April 2021 | 7

NEWS

Merivale buys first venue outside of Sydney Merivale has acquired tiki bar The Quarterdeck in Narooma, in its first venture outside of Sydney’s metropolitan area.

Merivale CEO Justin Hemmes said choosing the venue was a no-brainer as he has a close affinity with Narooma. He will receive the keys to the venue shortly and has not announced plans to alter any trade operations.

“Narooma has become my second home and the backdrop to so many of my happiest memories with my family. I think it is one of the most beautiful spots in the world, with a unique landscape, crystal clear waters and an amazing community of people who call it home,” explained Hemmes.

The Quarterdeck

Merivale CEO Justin Hemmes is a long-time visitor to Narooma

“It has been an absolute privilege to spend so much time here over the past six years and I’m excited to now join the local business community. One of the silver linings to come out of the last year is a heightened appreciation for our own backyard, an excitement to explore our spectacular country and its coastline. We are so lucky to call Australia home.”

Set on the shores of Forsters Bay, The Quarterdeck has been an institution in the Eurobodalla community for decades. Originally an oyster grower’s shed, it has been operating as a tiki bar for the last two decades.

JLL Hotels & Hospitality Group’s Kate McDonald brokered the deal for Merivale and was pleased to facilitate the group’s first regional acquisition.

“Congratulations to Merivale on their first acquisition outside of Sydney. We can’t wait to see the team thrive in this rare over-water gem, in a town where seal and ray sightings are an everyday occurrence. The locals and tourists of Narooma, and the surrounding Sapphire Coast, are in for a real treat.”

Another coastal gem sold JLL has also brokered another significant regional deal recently, with the sale of NSW Central Coast venue The Beachcomber Hotel.

After operating under a single owner for 25 years, the beachfront pub and hospitality venue sold for $20 million to Oscars Hotels, which is set to relaunch the hotel as a new beach club and resort venue.

Affectionately known as the “Beachie”, the hotel sits between Budgewoi and Tuggerah Lakes, with close to 100m in lake frontage and its own private pier. The venue will soon relaunch as a four-star, 80room resort and boasts multiple indoor and outdoor bars, restaurants, six function rooms, gaming and bottle shop facilities.

“After a long period of custodianship, the facility is ripe for evolution and the transaction evidences the continued flight to hospitality assets counting waterfront attributes foremost amongst their list of unique investment qualities,” stated JLL’s John Musca, who brokered the deal.

This is the latest purchase from Oscars Hotels led by the Gravanis brothers, which adds to its impressive portfolio of about 30 leading Australian hospitality venues including The Como Hotel, The Belvedere Hotel and Towradgi Beach Hotel. A spokesperson for Oscars Hotels said it hopes to offer “a fully integrated hospitality experience for locals and a hip weekend getaway for those seeking good vibes and lakeside relaxation.”

8 | Australian Hotelier

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10 | Australian Hotelier

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Kristy Yoon, GM, MakiMoto

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| 11 April 2021 16/3/21

5:22 pm

PLS REVIEW

Fresh eyes for 2021

Keynote presenter Michael McQueen

One theme dominated the 2021 Pub Leaders Summit – the need to scrutinise your business and challenge every assumption to ensure that recovery is as smooth and swift as possible.

ON A rainy Monday morning in Sydney, more than 250 industry operators and stakeholders braved the weather to network and hear from their peers at the 2021 Pub Leaders Summit. The excitement and eagerness in the room was palpable, as gathering in such numbers felt like a real novelty.

While seeing peers in person was a real cause for excitement, many attendees were eager to get down to business. The program kicked off with keynote speaker Michael McQueen, an award-winning presenter and trend forecaster who has shared the stage with the likes of Bill Gates and Apple’s Steve Wozniak. McQueen spoke at the Pub Leaders Summit about The Post-Crisis Kickstart and identified three key long-term trends that publicans would have to address in their businesses: the acceleration of automation; the post-millennial patron; and the empowered consumer. But the underlying message of the keynote was the need to use the crisis we’ve endured as an opportunity to revisit every assumption and tradition about a business’ operation and look at them with fresh eyes.

It was a point that was revisited throughout the day’s proceedings.

Operators like Marcello Colosimo, Chris Cheung and Steven Speed all spoke throughout the day of how they assessed every line of their business throughout the crisis, to ensure that how their venues were operating now was as lean as possible.

Colosimo put it succinctly: “We’re looking internally to make capital improvements, cut off the fat and go back to basics.”

NEW CUSTOMERS, NEW WAYS OF WORKING Another session that got attendees talking was the presentation from me&u CEO Stevan Premutico, who shared changes in consumer spending

12 | Australian Hotelier

NSW’s 24 Hour Economy Commissioner Michael Rodrigues

(l-r): Steven Speed, Jen Russell and Marcello Colosimo

behaviours he had observed through orders being placed on the app.

Premutico showed that while beer sales remained steady, cocktail sales were up a staggering 400 per cent, as customers wanted to order the kinds of things they weren’t able to recreate as easily at home. He also said that consumers are spending more if presented with the option to purchase food and beverage online, and that this kind of tech would not replace front-of-house staff, but rather redefine their roles to something more akin to hosts and ambience creators rather than waitstaff.

“Consumer trends indicate there is a change to front-ofhouse operations that can’t be ignored. Bartenders are not only taking orders, but are immersed with the customer, making connections at the table.”

In the entertainment space, Solotel’s Ed Loveday, Music + Booze Company’s Matt Rule and Muso’s Jeremiah Siemianow made the case that venues really have to pay attention to their entertainment offering in the fight against the house party. The panel described the various innovative ways they’ve been adapting their entertainment offers to increase dwell time and spend in venues: from light and music installations to multiple-set gigs in the one

250 operators attended the Summit

night from emerging artists to a sustained focus on trivia and karaoke for the mid-week visit.

Incoming 24-Hour Economy Commissioner for the NSW State Government Michael Rodrigues also implored the attendees to start a dialogue with him so that they could improve the cities nightlife, and to get out of the headspace of thinking that a night out should be a $300 spend per person. He argued that if you can create a good experience for a person for $50 you would in fact encourage repeat visitation that would lead to a far higher cumulative spend.

These are but a few of the insights shared on what was a day full of information, research and shared experiences.

We’ll bring you more in depth coverage of the Pub Leaders Summit content throughout the year.

Attendees loved the opportunity to network once more

The F&B panel emphasised the need to review every line item to make sure it was necessary Our thanks to all sponsors, including platinum sponsor Intrust Super

April 2021 | 13

Matchpint Australia’s Jono Richards (left) and Foxtel’s Greg Bohlsen

ADVERTORIAL

A round with Foxtel and MatchPint Foxtel recently announced their partnership with MatchPint, and as part of that relationship are gifting all their venue customers with a two-year subscription to the service to help them promote sport in their venues.

14 | Australian Hotelier

GREG BOHLSEN, Foxtel National Manager –

meant a shortage on time and resource to effectively

Licensed Venues, and Jono Richards, Head of

promote their venue. But the initial move of having

MatchPint Australia, sat down over a pint to answer

sports like the NRL and AFL played behind closed

some of the frequently asked questions that they’re

doors, and even now with the restrictions on stadium

getting from publicans about MatchPint.

attendance, mean that venues have become the new

Why was this partnership formed?

community stadiums. So we know the demand is there but we wanted to ensure venues had effective

Jono: Foxtel and MatchPint have a shared belief that

tools to communicate which events they were

live sport is best enjoyed when surrounded by friends.

showing so that when their customers go looking for

Venues provide the perfect opportunity for fans to

information, they can find it easily.

soak up the atmosphere and watch the game while having a beer with their mates.

Greg: MatchPint were already well established

Greg: If anything, the pandemic highlighted that it was more important than ever to launch the partnership and give venues the tools to help them

in over 6,000 venues in the UK and Ireland and

pull the crowds back in. We know from years of

were looking to launch in Australia. We compared

working with venues that the likes of the NRL, AFL

MatchPint with a few others already established

and Main Event fights can really pack out a venue

here in Australia and felt their platform was more in

and MatchPint provides a way to help promote

line with what we wanted to offer to our customers.

those sporting fixtures more easily.

The partnership was launched during COVID, how did that affect things?

How will it help fans come to my venue?

Jono: The pandemic has changed the hospitality

Greg: The tools on MatchPint will help venues to

industry. When venues were emerging from

create posters and social media posts to promote the

lockdown, they needed to try to stay lean but still

fixtures they’ll be showing in their venue. There’s also

give their customers a great experience. The extra

the option to set up a link between MatchPint and the

focus on COVID safety coupled with fewer staff

venue’s website so the fixtures will automatically pull

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Did you know?

through to show on their ‘What’s On’ page. On the other side, sports fans can download the MatchPint app and it provides them with a venue finder. They

With MatchPint

can search for venues in their local area that are

you can:

showing the sporting fixtures they want to watch.

- Customise your

They’ll get a list of all the local venues that are showing that fixture together with information

own posters and

about the venue, for example, how many screens

social media posts

they have, what fixtures they’re showing, if they

with the marketing

have a beer garden, whether the commentary is on

asset creator

for the game and what drinks offers are available.

- Set up a direct feed

This is a really powerful tool to connect venues with

from MatchPint to

new customers.

Jono: We [MatchPint] invest in search so if a

The MatchPint app

fan Googles where to watch Richmond or the

your website so you can market fixtures across

Rabbitohs, MatchPint will come up on the first

For instance, we’ve seen through data that Australia

page of results. Customers clicking on our page will

is the third highest consumer of NBA League Pass (a

then find a list of the nearest venues showing the

service which allows fans to stream NBA at home)

fixture they’ve searched for. This opens venues up

behind the USA and China. So we can see that fans

to new local customers without having to invest in

have an appetite for US Sports but not many venues

their own search strategy. We also allow users to rate

are advertising it. Many potential customers will not

venues in terms of the sporting experience. Nowhere

assume that venues have these games on – the venue

else will venues get this rating – current Google

has to tell them if they’re showing it. What we often

ratings incorporate all aspects of a venue from food

find is that venues are really good at marketing the

to service to overall experience. But on MatchPint,

big events like the Grand Final or the Melbourne Cup

- Get access to

the rating will be based on how likely a customer is to

but then there are big gaps in their marketing plan for

great brand

return to the venue to watch sport.

weekly sport. MatchPint plugs that gap and enables

promotions that

venues to know exactly what locals are wanting to

can be activated

watch so they can tailor what to show in their venue.

in your venue to

How do venues know what sport to promote? venues which fixtures are most in demand based on

We have our own marketing team, why do we need MatchPint?

local search traffic through the MatchPint platform.

Jono: MatchPint gives venues the tools to market

Jono: We have an opportunity index which shows

more sport to more fans quicker than they’re currently doing it. Venues don’t need to search for what’s on or try to find team logos and images to update websites or social media, it’s all there. The result is more highquality content, updated websites and the opportunity to market to a new audience (MatchPint’s community of fans). All of this in one-tenth of the time it takes most venues to market sport now.

Foxtel Business customers can sign up for MatchPint by visiting www.foxtelmatchpint.com. au and submitting the form. For group venues wishing to sign up all of their venues, email matchpint@foxtel.com.au with first name, last name, phone number, email address and the list of venues to be signed up.

multiple sites with just a few clicks* - Measure the success of your activity with realtime data and insights you can act upon

encourage sports fans to keep coming back - Be part of a venue finder that ensures local fans searching for the nearest venues showing live sport will see your venue and what it has to offer.

*For fixtures to automatically display on your website, an XML feed or widget will need to be set up which MatchPint can help with.

April 2021 | 15

PROPERTY AND INVESTMENT

On or off?

More off-market pub sales are being announced than ever, so why has the preference for a more discreet and targeted sales campaign emerged?

AFTER A rough start to last year, pub sales started to kick into gear again in mid-2020 as operators and investors began to regain faith in the economy after lockdowns. Since then, it seems like off-market transactions have dominated hotel brokerage. So far in 2021, Gallagher Hotels have sold two Sydney pubs in off-market campaigns, Iris Capital won out in a discreet campaign for the Ivanhoe Hotel, and the Catalfamo family moved on from St Kilda’s Grosvenor Hotel – just to

Gallagher Hotels sold the Union Hotel in an off-market transaction to Good Beer Company

name a few. Regional pub owners have also preferred off-market campaigns,

purchaser value and price positions. Off-

public approach to marketing to ensure an

with Oscars Hotels recently acquiring

market, less transparent, less publicised

acceptable outcome is achieved.”

Toukley’s Beachcomber Hotel and The

processes can deliver exceptional outcomes

Sydney Collective pouncing on the

as a result,” Musca concludes.

Lennox Hotel in Byron Bay.

One minor issue with off-market campaigns that target a particular pool of potential buyers and investors is that

Why off-market?

after a sale is announced, some operators

campaigns? John Musca, group managing

Privacy seems to be a key driver of the

can feel like they’ve missed out on an

director of JLL Hotels & Hospitality, argues

preference for a more discreet campaign,

opportunity they would have loved to

that in fact they’ve always been prevalent

with publicans not wanting to let too many

made an offer on. So how can those

for pub transactions of a certain value.

people know about the status of their

operators ensure they’re made aware

So why the swing to off-market

“Actually off-market transactions

business, and not wanting to spook venue

of future opportunities? It’s all about

have always played a major role in the

staff about the uncertainty of their futures

approaching brokers and letting them

hotel industry when compared to other

within the hotel. It allows vendors to follow

know what you’re in the market for and

real estate asset classes and at least

ideal commercial opportunities without

what you’re willing to pay.

60 per cent of transactions conducted

causing nervousness inside the business.

above $15 million price points over the

It’s also a solid strategy when there has

to the most active and widely respected

past decade have been executed in this

been interest in the asset for some time.

brokers in the marketplace and ensure

“Historically an off-market process

that they understand your acquisition

manner. It’s more so that transaction

“The simplest thing is to keep speaking

volumes have increased substantially

is most useful when you know there

strategy and asset brief, and are clearly

over the past 12 months so their

already exists latent purchaser demand

aware of your purchasing process, ability to

frequency seems conspicuous.

for the asset and there will be interest

transact in a short timeframe and complete

and engagement immediately upon

commitment to purchasing,” states Musca.

“In saying this, one factor that has led to off-market implementations has been the

presentation of the opportunity to

significant difference in investment approach

acquire,” explains Musca.

by the varied capital and buyer profiles

“Assets where you feel competitive buyer

“Brokers like to deal with parties that can move in a timely manner, that meets vendors requirements with the minimal

during a period of tumultuous earnings

tension is not necessarily underwritten

transaction risk, and discreetly, when it

fluctuations, which results in divergent

initially, typically necessitate a more

comes off market sales.”

16 | Australian Hotelier

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TOM GLEESON

SCOTT PARKER

JOHN MUSCA

BEN MCDONALD

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AUSTRALIAN HOTELIER

Foodservice Inspiration For Your Pub

, E T S A T ALL OF AT E M NONE THE

THE

Serving suggestion

The Harvest Gourmet burger patty and (right inset) being used within burgers at Laundy Hotels venues

DIETARY CONSIDERATIONS

Plantbased

to table

Changing a menu to feature more meat-free products may be daunting at first, but plant-based items are becoming more profitable and attractive to customers if implemented successfully. Dan Hughes reports.

AUSTRALIA HAS been on an upward-

meat entirely. The move from

trending health cleanse for more than

proactive publicans as a result is

five years now. In this time, according

drawing in new clientele, deepening

to Google Trends, Australia has been

a commitment to sustainability and

one of the top countries to have

maximising profitability.

searched “veganism”.

It starts with the product

This trend is part of a wider movement for Australians looking to

With the health trend in mind, Nestlé

scale back their meat consumption

Professional’s new Harvest Gourmet

and are willing to do so on a night out

range is stepping up to the challenge.

to the pub. Thanks to the hard work

It has created new products to fit on

and innovation of chefs and food

the pub menu and allow for a quick

solution experts in Australia, healthy

and fluid transition from meat-based

options and dietary requirements are

products in the kitchen.

being met in kind.

The Australian food producer

Several Australian venues are not

released the Harvest Burger in

just including one or two plant-

February this year and it was an

based items on their menu but are

instant success. Partnering with

creating an entirely separate menu

Grabox Kitchens burger brand

or even going as far as to remove

Wattaburrger, more than 6000

Serving suggestion

DIETARY CONSIDERATIONS

burgers were sold in just three weeks.

The new product launch was

media and the praise we receive has

perfect timing for the consumer

incentivised us to continually up our

health trend according to Nestlé

game and reinvigorate the menu.

Professional’s assistant brand

Our vegan menus now make up more

manager Eloise Roberts.

than 25 per cent of our meal trade at

“Consumers are looking for ways

WHY USE MIMIC MEAT? “Vegetarians and vegans aren’t the only ones looking for plant-based proteins.

“They have supported us on social

The Kent Hotel – humorous as this is

to vary their consumption. Whether

the most ‘traditional’ Aussie pub in

it’s changing their meat eating habits

the group.”

for health or other reasons. Diners are actively looking for varied options.”

“This trend began in fast food, but

Sustainability: a key marketing tool

Remember that one in four Australians

these product trends are growing in

Consumers are not only looking for

are reducing or excluding meat from their

different channels around the world.

plant-based items on a menu but are

diet,” states Eloise Roberts, Assistant

For pubs, this creates an exciting

actively searching for businesses that

Brand Manager, Nestlé Professional.

opportunity. In a post pandemic

identify as eco-friendly and sustainable.

context, attracting customers back

With that in mind, Carringbush Hotel

and driving footfall will of course be

co-owner Liam Matthews and his team

imperative to returning to normality,”

made the leap to a completely meat-

stated Roberts.

free pub while undergoing a year-long

“The key question for pubs is, will their menus be ready to respond to

renovation in 2017.

“We have a very distinct crowd as a

the growing number of flexitarians

lot of people still expect meat at the

walking through their doors?”

pub, but our crowd is growing fast.

Climate change is a hot topic that

High praise from new clientele

more and more people are starting to

Answering that call has been venue

limiting their meat intake more and

management group Hunt Hospitality,

more which is where we step in and

who have generated menus across

show them how amazing meat-free

their hotels that are acknowledged,

food can be,” Matthews explained.

respected and highly praised from the vegan community.

The vegan poke bowl at The Cornish Arms

understand so we find that people are

The Melbourne pub currently shares its menu between vegetarian

“The vegan menus have brought in

and vegan food. While Matthews

a whole new crowd and clientele that

acknowledges it was a risk to not

would not have come into our venues.

serve any meat at a pub, the transition

The most exciting part for us is the

was successful by maintaining a

support we receive from the ‘vegan

pub-style offering and has been well

community’ as we call it,” managing

received by those who acknowledge

director Stephen Hunt said.

sustainable practices.

100%

of consumers ENJOYED

A BURGER MADE WITH

HARVEST GOURMET

* In-store trial: Nestlé conducted survey n=113 burger tested made with bun, lettuce, tomato, mayonnaise, onion and Harvest Gourmet patty (9th October 2020).

®*

DIETARY CONSIDERATIONS

Carringbush Hotel’s menu is completely plant-based

The “meat” pie and arancini at Carringbush Hotel

Customers still crave the classics There’s no doubt when it comes to plant-based menus, burgers and pub classics still reign supreme.

“Our most popular item would have to be our vegan pub-style burgers and vegan southern fried chicken burger. Our vegan customers love that we do not stick with the ‘mushroom style burgers’. Our substitute proteins are a real hit from vegan duck stir fries to vegan schnitties,” suggested Hunt Hospitality managing director Stephen Hunt.

“While it may be controversial for us not to serve

south-eastern Asian and Mediterranean cuisine with

traditional pub-style menu, so we have burgers,

dishes like edamame falafel served on betel leaves

pasta, chips and pies etc. Our kitchen has just been

and XO eggplant gyros,” Cooney explained.

able to swap out the meat for other ingredients and the result is really convincing,” he said.

“We started with a very specific crowd as we

“We’re not really big on mock meat, it’s more about using vegetables in new and fun ways. There are so many vegetables out there and I think we’re

heavily advertised the meat-free menu and I think

only just learning the different ways we can use

it scared a lot of people off. I am not sure what they

them to create great dishes.”

expected meat-free pub food to look like but I know that a lot of people have been surprised. So even now

Is it profitable?

in 2021 we are still building on the customer base.”

Yes – in more ways than one. Foster recommends

Another Melbourne pub offering plant-based

keeping a fluid menu pricing strategy, suggesting

consumers a taste of a classic pub feed is The

publicans should adjust prices to stay in

Cornish Arms. After quickly acknowledging the

competition with the growing plant-based

health trend about six years ago, The Cornish Arms

restaurant competition.

overhauled its menu to offer ‘the classics’ in a plant-based style.

Manager Benjamin Foster said his kitchen uses a variety of plant-based ingredients throughout the

“There is a good profit margin but sometimes you must inflate the margins if you wish to add some of the new and exciting vegan products hitting the market,” he said.

menu with most of the vegan options being made

Matthews also asserted one of the most costly

from pea, soy-based and coconut-based proteins,

items on a menu is meat. Cutting it out of a kitchen

with seitan also playing a strong role. Since doing so,

not only considerably helps your profit margin but

Foster has also noticed a growth to his patronage.

also offers other financial benefits.

“Almost all our dishes mimic meat and cheese

“Meat is expensive so there is that, but we have

with only a select few focusing on vegetables and

our margins that we stick to so I guess the customer

grains as we have found our customer base prefers

is the winner here. The big savings for us is in the

this. The style of food has increased the patronage

cleaning and maintenance, we spend less on staff

as what we do is a little different,” Foster explained.

costs and chemicals as we just don’t have that grease

Offering a successful alternative to mock-meat is

that comes with cooking meat,” Matthews added.

Sydney’s Yulli’s Brews. The Sydney brewery opened

Whether it’s bringing in a new crowd, offering

its doors in 2018 with an entirely meat-free menu. At

more options for different dietary requirements,

the centre of the inspiration for Yulli’s menu, is co-

looking to cut operational costs or joining the trend

owner Karl Cooney, who has eaten as a vegetarian

to push environmental sustainability, including an

for two decades and seven years as a vegan.

attractive and wealth of plant-based options is an

“Our menu is a bistro style as the venue is a

22 | Australian Hotelier

brewery that features a lot of live music. We fuse

meat, what we have been able to do is stick to a

essential for a venue’s future success.

, E T S A T ALL OF EAT M NONE THE

THE

HIGH

IN

FIBRE Serving suggestion

IN HIGH

N PROTEI

We sell a lot of vegetarian burgers in Collingwood using HARVEST GOURMET® and the feedback is immense, to the point where people have been coming in asking can we get those again.

Jimmy Hurlston

Founder of Jimmy’s Burgers and Owner of Easey’s

NO COMPROMISE ON TASTE OR TEXTURE MADE FOR MEAT-EATERS, SUITABLE FOR VEGANS

Visit www.nestleprofessional.com.au/harvest-gourmet to find out more or contact your local Nestlé Professional Sales Representative on 1800 20 30 50.

FOOD TRUCKS

Divide and

conquer Publicans have identified a simple, yet effective method of taking the pressure off a busy kitchen, providing a unique dining experience and offering food service despite undergoing kitchen renovations. Dan Hughes investigates.

continue down the road to recovery is to

Keeping service going during renovations

offer something new. As far as kitchens

Sydney’s recently re-launched Illinois Hotel

go, there isn’t much flexibility to enlarge

took the opportunity to indulge its patrons with

or overhaul without significant renovation.

a completely new eating experience. Sitting in

However, several pubs around Australia

the beer garden from Wednesday to Sunday

have set out to create a flexible and exciting

each week is the Fat Belly Jack’s food truck

way for customers to dine-in or a way to

run by Sydney burger chain Down N’ Out.

provide a unique dining experience while

Rather than the traditional pub meals,

THE NEXT step for publicans as they

taking on upgrades of their own.

Adding food trucks and installing multiple

patrons are able to fill themselves on Nashville fried chicken, burgers and bar

kitchens is one trend customers have been

snacks like dumpster fries, cheeseburger

quick to accept and search for. Not only are

spring rolls and jalapeno poppers.

these menu additions increasing patronage,

“We’ve got a bit of a bird theme going at the

but they are also taking pressure off the main

Illinois. From our new flamingo logo to the

kitchen, are easy to operate and offer relief

Nashville fried chicken. Hopefully, we’ll have

to new venues that are in the process of

flocks of locals coming in to enjoy it,” Illinois

kitchen upgrades.

Hotel publican Bill Young joked.

24 | Australian Hotelier

The Airstream at Headlands Hotel

FOOD TRUCKS

“We’ll be opening a full kitchen and dining room later in the year so this was the perfect solution to cater to the local area in the meantime. The Down N’ Out burger guys are proven operators and their product is always tasty and on-point trend wise. “ Young added for other publicans looking to implement a similar idea, that it’s important to provide something new, local and fun. He said a food truck is ideal as its operators provide the cooking, while pub staff simply do the cleaning up.

Taking pressure off the kitchen Taking a similar approach is Headlands Hotel Austinmer Beach with its food truck, The Airstream. Complementing the Brasserie and Bar, which specialises in seasonal fresh food menu items, the food truck offers customers sliders and pizza. It is also fitted with cider taps featuring Darkes Cider, whose orchard is located about 20 minutes away from the hotel.

The food truck has been an ideal choice for general manager Andrew Biggs, who offers the repurposed 1968 Airstream Sovereign campervan for meals from Friday to Sunday. Not only does it serve locals and overnight guests, but also lends itself to private functions, weddings, conferences and special events.

Biggs said the popularity of Headlands on weekends and holiday periods was becoming too much for the Brasserie kitchen to handle. In the short term, it attempted many pop-up food options but was in the market for something more substantial and permanent to take the “stress off the kitchen”.

“The Airstream idea has been used before and we thought it would not only Dishes from the Fat Belly Jacks food truck at Illinois Hotel

complement the Brasserie but would add a whole new feature to the hotel which it certainly has, it is a great conversation piece too,” Biggs explained.

“The Airstream, as well as our other pop-ups add considerably to our business both in terms of extra revenue and quickness of service. Wait times from the small kitchen are an issue in busy times so the quick offerings are always appreciated. The Airstream as mentioned has also been a talking point and generates its own little crowd.”

While The Airstream currently offers sliders, pizza and local ciders, it took some experimentation from Biggs before he found the perfect dining experience and menu.

“We started with the dumpling bar and then changed over to sliders and ciders to offer a bit more variety and we have now added the pizzas from our new woodfired pizza oven next to the Airstream. Pop-ups need to be changed up every now and then to keep them fresh and in the patrons’ minds to come and try something different.”

With the food truck being completely run internally by staff it gives the opportunity to maximise profits in its cost-based analysis.

“All our food offerings are run by venue staff and we wouldn’t have it any other way. The Airstream revenue certainly outweighs the costs of extra staffing as well as providing greater customer satisfaction with ease of ordering and quicker food options. You still need to watch your costs and if it is quiet then you can close it down pretty quickly.”

Additionally, Biggs recommends if publicans are experiencing the same through traffic as Headlands, to consider adding additional food experiences.

“If you have the volume of patrons to support the extra offerings, I highly recommend the idea. It gives the patrons variety, quick food options and gives the venue a great promotional tool.”

April 2021 | 25

FOOD TRUCKS

Single cuisine offerings: a thing of the past In a bid to offer a unique dining experience from a food truck, the Gold Coast’s The Collective offers five kitchen options to order from. This unique dining experience provides customers the chance to enjoy a range of menu items including Italian, Japanese, Mexican, Greek and classic American diner style.

Customers are also encouraged to order food for a sharing-style experience and use digital menus to streamline the process and provide a safe environment for the COVID-conscious consumer. Director Craig Shearer said after seeing similar success in a former venue, acquiring The Collective has been a complete win, despite early troubles from the pandemic.

“We had recently built and launched Riverland Brisbane which was a similar concept and heard some great things about The Collective in Palm Beach. I loved the venue and concept from the moment I walked in,

The Collective’s beer garden is surrounded by five discrete kitchens

and after the sale of Riverland to Australian Venue Co in 2019, set about acquiring the business. The five-kitchen offer provides a huge choice for our customers and ensures there is something for everyone.”

Shearer said since reopening post-COVID lockdown, the business’ dining experience has received tremendous support from its customer base and is a much-loved local for many people of the Gold Coast.

“The Airstream, as well as our other pop-ups add considerably to our business both in terms of extra revenue and quickness of service.”

Andrew Biggs, Headlands Hotel

“We have been overwhelmed by the response.

We regularly trade at capacity and have seen strong consistent revenue growth since reopening last year.

I think if anything, COVID has reignited people’s passion for eating out and being together. Taking away some of the simple things in life helped us reaffirm what is important.”

He said while the business model is challenging because of its high service and high cost, publicans looking to invest in a multi-tiered dining experience need to ensure “you scale to make it a viable enterprise.”

Consumers are well and truly flocking back to their local in droves, but whether this becomes a one-off or a weekly routine in 2021 is entirely up to the publican. It will be those who strive to add something the consumer has never seen or wouldn’t expect that will do well.

Having innovative ideas like adding food trucks or increasing kitchen and cuisine options is a novel strategy for the publicans most keen on taking the dining experience to the next level. Not only does it increase a pub’s menu and choices for customers, support local vendors and provide local jobs, but it helps deliver meals faster as capacity limits continue to increase.

26 | Australian Hotelier

Pizza from The Airstream at Headlands Hotel

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BRAND TALKS

Scott Davoren is leading the commercial

Kicking goals with Optus Sport’s football coverage As football’s popularity continues to grow among Australians, venues can capitalise on Optus Sport’s considerable coverage of the sport to complement an established live sport offering.

venue/public broadcast arm for Optus Sport and is transforming it from the ground up. His focus is to continue to drive growth via strong relationships with venues, forming key partnerships and leveraging global events such as Euro 2020 (now being held in 2021 due to COVID). It is one of the-largest and most competitive football events in the world and is exclusive to Optus Sport in June and July this year.

“Since 2016 Optus Sport has built one of the world’s premier football viewing experiences for consumers, we now want to take that experience and help venues build out a compelling football experience for their patrons. As a fan of sport, I don’t think there’s a better way of watching live sport

FOOTBALL – more commonly known as

for pubs and their patrons alike.

than in a venue with a group of friends or a

soccer in Australia – is the world’s most

With a broad gamut of live sport

popular sport, and has a large following

coverage an essential offering for a

the experience we want to help venues build

nation-wide. It is particularly popular at

significant majority of pubs, Optus Sport’s

with Optus Sport,” stated Davoren.

the grassroots level in Australia, and has

football selections make for an excellent

created an avid group of soccer fans who

complement to any pub’s sporting schedule.

to COVID) is a great opportunity to try out

love following the professional leagues

Due to its broadcast times and flexible

Optus Sport and see how it can help you

including the Premier League, widely

commercials, including Optus Sport in

grow your football-loving patronage and

regarded as the best in the world.

your live sports package can broaden your

engage even more with local sports fans.

Research from GfK Australia in 2015 showed that there are at least five million football fans in Australia, with 29 per

venue’s appeal and attract a wider range of punter to your pub.

clubs at least once a month. As the sports’

Working together with Optus Sport

popularity has grown quite a bit since

Optus Sport is transforming how it works

then, it’s safe to assume so will those fan

with venues – not just in growing its venue

numbers and their willingness to watch

base but how it actually engages with venues

football outside of the home.

that broadcast its channels. A current focus

cent opting to watch the sport in pubs or

Optus Sport has the broadcast rights

is assisting pubs in becoming local hotspots

to football’s most popular competitions,

for football and forming relationships

tournaments and players with exclusive

with local Premier League fan clubs and

live rights to the Premier League, Euro

grassroots football teams. For example,

2020 and selected Barclays FA Women’s

venues can build a following and promote

Super League matches, and live rights to

themselves as the local home of Liverpool or

selected J-League matches and a host of

Manchester United – while also backing the

international matches – making it a win-win

Sunday football club around the corner.

28 | Australian Hotelier

bunch of other passionate fans, and that is

Euro 2020 (now being held in 2021 due

Reach out to Optus Sport to start a discussion on how it can work with your venue at https://sport. optus.com.au/venues or by emailing OptusSportVenueEnquiries@optus.com.au

A huge selection of matches From July 2020 through to July 2021 alone, Optus Sport broadcasts more than 1180 football matches across

several different leagues including the Premier League, the UEFA Champions League, the J League and more.

There’s plenty of football to keep the fans happy!

DESIGN & BUILD

F&B is a new focus of the General Gordon Hotel

The courtyard John (left) and Dean Feros of JDA Hotels

Out of the ashes

JDA Hotels was well into a renovation of the General Gordon Hotel when a fire on site razed most of the pub. Determined to find a silver lining, the group began again, creating an even more inclusive pub almost from scratch.

JDA HOTELS purchased the General Gordon Hotel in inner-west Sydney in 2017, after noting its excellent location and huge potential for growth.

It was located in a demographic that traditionally had strong gaming and public bar trade, but was also on the cusp of an area being gentrified, so the potential to grow the F&B and functions side of the business was significant. It’s also situated directly opposite the Sydenham train station, which has become one of the busiest in Sydney. There was plenty of upside to be had. In 2018 the group began works on a major renovation of the pub to widen its demographic appeal.

30 | Australian Hotelier

The bar fronts are made out of charred timber from the 2018 fire

“We wanted to give the pub a broader

meeting and discussed the insurance

“But the positives I thought of back then

dimension and demographic. It was

claim as the place was burning down. It

have eventuated and it’s a really good

traditionally a very strong public bar type

was a surreal situation.”

hotel. We were restricted in what we could

of clientele. It had quite a good gaming

Eventually it was uncovered that a few

patronage as well, but didn’t really have

sparks from some welding taking place on

was there due to heritage aspects, but

that F&B aspect to it that we quite like in

the site had landed on polystyrene waffle

bigger and better than what it was going to

our portfolio to balance everything out.

pods being stored for a slab extending the

be. And it includes eight fully appointed

That was really the focus, to give it that

pub’s bistro and courtyard area. The fire

accommodation rooms upstairs with

dimension,” stated CEO John Feros.

quickly spread before it could be brought

ensuites, which wasn’t going to be a part

under control. Thankfully no one was

of the original refurbishment works.”

Everything was on track with the

build – we had to essentially rebuild what

renovation until July 2018, when a fire

hurt, but it was a major blow for everyone

razed the building, leaving nothing but the

involved. Feros described the situation

BROADENING THE APPEAL

front facade.

simply as “devastating”.

Much of the design of the new General

While everyone was overcome with the

Gordon Hotel is all about bringing in a

STARTING AGAIN

terrible loss of the pub, Feros quickly

wider range of demographics into the pub

On 30 July 2018, Feros received a call to

tried to focus on the positive – they

– while still ensuring there are spaces from

alert him that the General Gordon Hotel

would just have to rebuild the pub from

its pre-fire loyal patronage.

was on fire. He was in Sydney’s south at the

scratch, meaning it would be brand

“We always had a good tradie/shift-

time, and raced over to inspect the damage.

new. It would mean they could also

worker type patronage, but now the hotel

The fire was still raging by the time he got

include extra additions to the plans, like

appeals to a much wider demographic. The

there, but it was clear that not much was left

accommodation rooms.

9-5 office worker, and plenty of families

of the building, with the roof and most of the external walls having collapsed.

“I was trying to think of the positives – at least we’ll get to build a brand new hotel

now frequent the pub,” states Feros.

“And we’ve still been able to maintain

“I raced down there and the fire was

and the insurance money will cover it. As it’s

the offering that the previous hotel had.

well under way. I called the insurance

turned out, it’s been a really difficult process

We’ve been able to be loyal to that part

broker then and there and he was there

to get the insurance sorted out. It has been,

of the business, to the people who used

within 20 minutes and we had our

but [the payout] hasn’t covered everything.

to come for the public bar and the sports

April 2021 | 31

DESIGN & BUILD

bar. They’ve come back to the hotel

There are also some very eclectic

quite seamlessly and they feel really

elements throughout the hotel

comfortable, but we’ve been able to

to give it some interest. Acoustic

subtly give it that new feel that also

panels on the ceiling of the bistro

appeals to the wider demographic.”

have been covered by inlaid timber

JDA Hotels has also identified

panelling, while in the courtyard a

a real need of its local community

pergola feeling has been recreated

and been able to build some repeat

with something a little more

business out of it. Homes in the area

sculptural above the guests. There’s

are quite small, meaning there’s not

also a mural painted on one of the

a lot of room for entertaining groups

back walls of the outdoor space.

of guests. With the new design,

the pub have also been included

functions and group dining bookings

throughout, including charred wood

have really boomed, as the local

from the wreckage of the blaze used

community finds a space in which

as bar fronts, engraved text on the

they can entertain family and friends.

timber panelling in the sports bar

That mix of traditional and modern

dotting the walls of the bistro.

“We tried to include references

appeal. The public and sports bars

has been so interesting – from

use dark timbers and panelling

having been run by female licensees

to ensure a very traditional look

collectively for over 55 years, to the

throughout the space, while the

fire. There was a lot to build on,”

bistro and courtyard are much

explains Harris.

Between the traditional and

Timber flooring is used in some

modern aspects of the pub, it

of the bistro space, but patterned

has been eagerly welcomed as

in a traditional parquetry style to

a community hub for locals. The

blend old and new. Similarly, the

courtyard and bistro have been

courtyard uses a traditional mosaic

doing a roaring trade for families

tile, but in an updated pattern.

and group bookings since reopening at the end of February, while the

Architects in collaboration with

old patronage has returned in force

the JDA Hotels team, and interior

to the public and sports bar.

“The reopening signifies a fresh

point of the design was to create

and positive start for The General

something that would endure the

Gordon, and one that JDA Hotels

test of time, rather than focusing on

is incredibly honoured to be behind

what is currently fashionable.

given the pub’s rich history and iconic

“If you look at the project I don’t think you could see any particular

standpoint within the community.”

It’s been a long and disastrous road

trends in there. So we were really

to get here, but the General Gordon

trying to make it a timeless space in

Hotel is back to start the next positive

all the areas.”

chapter of its storied history.

32 | Australian Hotelier

John Feros, JDA Hotels

uncovered by heritage consultants

to the history of the building which

designer Ruth Harris says the main

It was a surreal situation.

history, as well as photography

pub – both in terms of design and

The design was created by AVA

claim as the place was burning down.

outlining major events in the pub’s

aspects is evident throughout the

lighter and fresher in their appeal.

our meeting and discussed the insurance

References to the history of

and particularly in the bistro area,

SOMETHING OLD, SOMETHING NEW

I called the insurance broker… and we had

Accommodation ready for travellers International travel might be off the cards for another 12 months and interstate travel is still viewed as patchy, but the eight new accommodation rooms are well-appointed and ready for guests as soon as travel really kicks off again.

John Feros tried out the accommodation himself on the night of the hotel opening and was pleasantly surprised – particularly by the acoustics of the room.

“You could not hear the planes going overhead, you couldn’t hear the trains or the traffic on the main road. You also couldn’t hear the people in the hotel underneath, and it was really busy the first night we opened, so the noise from that was quite limited. So it works really well.”

A few people have stayed and given the accommodation the thumbs up. As restrictions lift, the hotel is expecting to charge $150-180 a night, so the group can’t wait until that side of the business can really get underway.

61 2 9660 8299 paulkellydesign.com.au

Ruse Bar and Brasserie Parramatta

TALES FROM THE TOP

Entertainment giant celebrates decade of success

Comiskey Group director Rob Comiskey reminisced on the highlights and successes of the last decade as Eatons Hill Hotel marks its tenth birthday this month.

Rob Comiskey Director Comiskey Group

IN 2010, Comiskey Group set out to create a hotel

international acts. You just couldn’t fathom it at

and pub for all Australians to enjoy.

the time we opened. It’s just a bit surreal. When

Within the last decade the hotel has become

you look back it seems like a flash, but then you

well-known for its entertainment offering, housing

see how much we have achieved and how much

some of the biggest names in music. International

we have grown over that time and it becomes a

acts such as Prince, Ice Cube, Tyga, Rita Ora,

great legacy over 10 years. One that we’re looking

Khalid, Jessy J, Good Charlotte, and Post Malone

forward to building on going forward.”

have all taken the stage at Eatons Hill.

“Our ultimate success was achieved by our

In 2017 and 2018 the hotel took another leap

success today, I certainly didn’t do it all, we’ve got

forward to finishing the $45m complex, opening a

a great team behind us. They’re dynamic and very

90-room, 4.5 star hotel on the property as well as a

experienced and we all worked towards a common

shopping village that includes a supermarket, bottle

goal,” Comiskey reflected.

shop, pharmacy, hairdresser, barber, café and more.

Once the mega-pub was finished, it housed

“The shopping centre launch has gone really

7500 sqm internally and three hectares of outdoor

well, we’ve got a Woolworths and about 25 shops

entertainment area, making it one of the largest hotels

all together. Between the hotel, accommodation,

in the southern hemisphere according to Comiskey.

the pub, and the shopping centre, there are some

“It has achieved more than we could imagine in our wildest dreams. We have now won Best Entertainment Venue in Queensland for the QHA

really good synergies that tie together. And I think it works extraordinarily with how we designed it.”

awards nine times and will be in the Hall of Fame

SUPPORTING THE LOCAL COMMUNITY

for the third time this year which as far as I know,

While Eatons Hill Hotel has become known for its

has never been done before. We also won Best

international entertainment, Comiskey believes at

Entertainment Venue at the National AHA Awards in

its heart it is a local business that has contributed

2018 which is great,” he added.

to the prominence and success of the community.

This month it celebrates a decade since opening

“Our entertainment is only one facet of our

and will host a small party for family and friends

business. We have extremely strong ties back into

before opening the hotel to a big party to thank

the community. We do a lot of sponsorship for

everyone for their support.

the local sporting teams, hosting functions to help

REFLECTING ON THE UNFATHOMABLE Comiskey told Australian Hotelier some of his fondest memories were achieving entertainment heights he never thought possible.

34 | Australian Hotelier

A SHOPPING VILLAGE FIT FOR A HOTEL

collaborative effort. We must be proud in our

them raise money. We also have a local council that supports us and recognises we are special and draw people to the region.”

Having achieved so much at the pub in just one decade, patrons and industry peers are no doubt

“Just looking back on it I think I never would

excited to see what Eatons Hill Hotel has in store

have imagined we would host so many incredible

for the greater community over the next 10 years.