Australian Hotelier April 2022

AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 39 No. 3 - April 2022

BRINGING DATA AND DECISIONS TOGETHER

How Quantaco are using technology to help hospitality venues make fact-based decisions faster

DATA

CORRELATION

DECISIONS

CONTENTS & ED’S NOTE

WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au

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

Contents SPECIAL FEATURES 8 Cover Story: Quantaco outlines three ways

pubs can use their data to add value.

10 Property Focus: Insiders reveal what’s

driving the SA pub market.

14 Venue Profile: We take a tour through

The Continental in Sorrento.

16 Beer & Cellar Equipment: Why now’s

a good time for pubs to pivot into brewing.

20 Family Friendly: Kid-centric spaces play Ed’s Pick

a starring role at Treendale Farm Hotel.

P14 24 Gaming: The power of APIs in boosting

digital loyalty solutions.

REGULARS 4 News: What’s happening in pubs across

Australia.

26 Design & Build: Sydney’s EQ is now

home to a modern, multifaceted pub called Watson’s.

30 Tales from the Top: Sand Hill Road CEO

Bianca Dawson shares the group’s post-pandemic plans.

Editor’s Note now emerging as many

Sydney’s entertainment and sporting hub.

If the pub property market is more your

projects start to come

speed, you’ll find out what’s driving strong

online. One of these is

interest in the South Australian hotel market in

the long-awaited return

this issue, or if you have a taste for adventure,

of The Continental, one of Sorrento’s most

we explore the growing number of reasons to

famous landmarks. In this issue on p14, we

pivot into brewing.

Cheers to that,

spaces created by publican Craig Shearer and chef and restaurateur Scott Pickett in

Amanda Bryan, Editor

collaboration.

E: abryan@intermedia.com.au

Speaking of large footprint, multifaceted venues, we also take a wander through Western Australia’s purpose-built Treendale Farm Hotel which has won numerous gongs for its family-friendly credentials, and while you’re at it, check out Watson’s, the latest

2 | Australian Hotelier

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In the

news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

HOSTPLUS LAUNCHES ONBOARDING TOOLS While we may no longer be dealing with ‘hard’ lockdowns, staff shortages and recruitment issues

MACQUARIE PUBS GET BEHIND MENTAL HEALTH ‘Never Have I Ever’ themed posters, coasters, bathroom stalls and bar mats are to be displayed in 28 pubs, clubs and bars throughout the Macquarie electorate in NSW. The new initiative, which is supported by the Australian Hotels Association and ReachOut, aims to help support young adults when it comes to their mental health and healthy coping strategies.

The ‘Never Have I Ever’ campaign was launched by DrinkWise and Federal Member

are continuing to cause difficulties in

for Macquarie, Susan Templeman. It follows on from ReachOut research which found a

the hospitality industry.

substantial increase in the number of young people feeling more negatively about the future

Because of the emphasis on recruitment and retention for hospitality businesses at present, Hostplus is assisting with the launch of new onboarding materials.

These aim to help employers fulfil new

compared to before Covid (44 per cent vs 20 per cent pre-Covid), and that eight per cent may be turning to alcohol or drugs during tough times.

With this month’s floods throughout the Macquarie electorate, which takes in the Hawkesbury region of Sydney, there is added concern for young people in the local community.

The new initiative uses the popular ‘Never Have I Ever’ concept to ask questions that prompt young people to think about their mental health and to remind them that alcohol is

choice of fund obligations introduced

not the answer. It reinforces that asking for help is ok and that support services are there to

through the recent Your Future Your

provide help and advice if needed.

Super reforms.

“The new tools include an interactive eBook which can be provided to new

Australian Hotels Association NSW Director of Liquor and Policing John Green said pubs are integral to their local communities and are crucial for rebuilding communities on the other side of a crisis.

employees as part of their onboarding process,” Hostplus says.

“This is designed to ensure

DIY DESIGN

employees receive sufficient

Design tool maker Easil is calling on venue, event,

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choice about their super fund.”

doing so, take control of their own promotions, event

To find out more about the new onboarding materials, or how the new

marketing, daily meal specials, and menu boards.

The editing tools and templates within Easil allow

choice of super reforms apply to your

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fonts and content can be easily changed, and

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create stand out venue graphics for bars, restaurants, functions and events.”

tips at hostplus.com.au/webinars.

Hostplus also offers a range of financial guidance and advice to help staff now and into the future, including

Easil includes thousands of templates to enable quick creation of professional looking promotions and can be resized for all screens and socials to advertise trivia nights or monthly specials in venue, on digital screens, social media, or in print.

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through the financial planning team at hostplus.com.au/financial-planning.

4 | Australian Hotelier

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NEWS

FURPHY CRISP ROLLS OUT NATIONALLY Following a launch in its Victorian home state, Furphy has announced the rollout of Furphy Crisp Lager Australia-wide.

The second beer release in the brand’s story, Furphy Crisp is a full-strength Lager that is sessionable, low in bitterness, light in colour and finishes clean, and is designed for easy drinking.

‘Easy drinking’ has become the largest beer segment, according to Lion, meeting a strong demand from Australians for sessionable drinks that can be enjoyed in more casual settings.

In addition, a pack refresh for Furphy Crisp Lager includes a new red label and clear glass bottle to clearly differentiate from the well-known Furphy Original stubby, whilst also

Justin Tynan, Laundy Hotels COO.

showcasing the light, refreshing golden colour of the new brew.

“We’re stoked to be expanding Furphy Crisp

SENIOR APPOINTMENT FOR LAUNDY HOTELS

Lager beyond Victoria’s borders to meet the

NSW-based pub group Laundy Hotels has appointed Manly Wharf Hotel’s

demand for a more sessionable beer,” Lion

Justin Tynan to the newly created role of Chief Operating Officer.

Portfolio Director Craft and Premium, Malcolm Eadie said.

Furphy Crisp Lager (4.5% ABV) is now available

Tynan will report directly to Arthur Laundy and will be responsible for the sizeable Laundy Hotels portfolio when the role kicks off in April.

Tynan and Laundy have known each other for twenty years, and last year

in bottle shops and pubs in NSW, South Australia

the pair partnered alongside entrepreneur Aaron Crinis in the purchase of

and Northern Territory, and in Western Australia

the Woolpack Hotel in Sydney’s Redfern.

from the end of April.

Arthur Laundy told Australian Hotelier that while the group is still making acquisitions, refurbishing projects remained a strong focus for the family.

“I’m interested in the building side of things at present and my kids are too. They have a lot on their plates with that, so I’ve been left with the running of the hotels.

“I’m looking for someone to take the pressure off me as well as my kids.

With Justin coming on board, he will handle a lot of the hotels.”

During his career, Tynan has been involved in all stages of more than 100 hospitality venues, from conception through to day-to-day operations, as well as major music festivals.

Since 2013, Tynan has worked with May Hotels (Manly Wharf Hotel, Burleigh Pavilion, Mrs Sippy Double Bay, and Mrs Sippy Bali – a venue he still has a stake in) in the role of Group General Manager.

In his new role at Laundy Hotels, Tynan will be tasked with overseeing two major refurbishments as well as future acquisitions for the expanding group.

“I’m thrilled that there’s plenty to hit the ground running with including major refurbs at both Woolloomooloo Bay Hotel and the Log Cabin on the Nepean and no doubt more acquisitions ahead for the group, as well as for me personally,” he said.

“This is an opportunity to work with one of the best publicans in the country. Arthur is an old school publican and I’ve got the utmost respect for him, and we have a good working relationship.”

6 | Australian Hotelier

COVER STORY

Is data the new oil?

Professional services firm Quantaco outlines three ways pubs can use their data to add value in 2022.

IN 2006, British mathematician and data

“This means that every time your

science entrepreneur Clive Humby coined

restaurant or pub is understaffed, or

the phrase “data is the new oil”. Post-

operating on inefficient rosters, you could

Covid, this has never been truer, according

lose a repeat customer.

to Anthony Sullivan founder and CEO of professional services firm Quantaco.

As Sullivan notes, ninety per cent of the world’s data was generated in the last two

“On top of this, labour costs can

a compliant and consistent approach to mandatory incident reporting.”

Quantifying insurance coverage Data isn’t just tied into front-of-house

equate to over 40 per cent of a hospitality

and operations, according to Sullivan. It

businesses’ revenue, so this can be

can help lead business decision-making.

crippling to operating profit.”

Insurance costs, for instance, have risen

years, with 2.5 quintillion bytes of data

By using data to connect the dots

100 per cent in some cases post-Covid,

created each day, according to figures

between revenue and staffing in near-

with some pubs in outback Queensland

published in Forbes.

live conditions, however, businesses can

seeing an increase in premiums of

For the Australian hospitality industry,

optimally roster and manage staff on-shift

$16,000 in just one year.

he says, this has meant much faster

while monitoring sales as they go.

digital progression than expected, leaving

Insurance coverage is about more than

Quantaco has developed a proprietary

just machinery replacement or building

untapped potential that can only be

solution called Salesline specifically with this

repairs, he says. Businesses that collect

leveraged by using data.

in mind, Sullivan says, for business looking

and understand data can better quantify

to boost their operational excellence and

the loss of sales and revenue from

positive customer experience.

downtime due to closures from breakdowns

“As a hospitality-focused consultancy here at Quantaco, we have spent the last 15 years helping Australian-owned

and outages or even from brand damage

businesses to invest in technology and

Compliance and accountability

find ways to channel information into one

Hospitality is a heavily regulated industry

location,” he says.

and businesses must report and respond

businesses invest in the right level of

to incidents in a timely way. Mandatory

insurance at the right time.

“Here are the three opportunities that

and customer compensation.

Using data, Quantaco can help

we believe will add value for forward-

training, regulatory compliance and

thinking hospitality businesses in 2022.”

accountability has become more

and forecasting for businesses that need

essential in day-to-day operations,

to get back to planning ahead and not just

according to Sullivan, which increases the

surviving,” Sullivan says.

Controlling labour costs Customer experience and hospitality go hand-in-hand but without the

management burden.

To help its clients with this onerous

visibility data provides, it’s hard to

task, Quantaco has developed its Star

change consumer attitudes, according

Compliance platform, which helps to

to Sullivan. For instance, 32 per cent of

simplify this process.

consumers say they would be willing to

“The platform is able to collate data for

“This data can inform decision-making

“The new age of data is already here, and the hospitality industry is primed to seize this opportunity with both hands.”

By working with a specialised company like Quantaco, hospitality businesses can harness

walk away from a business they love after

real-time decision-making while enhancing

the power of data and unlock their full potential.

one bad experience.

record retention so managers can create

Contact Quantaco at sales@quantaco.co.

8 | Australian Hotelier

Print magazine and website serving senior management in the massive clubs sector From the same stable as Australian Hotelier magazine comes Club Management, a new business magazine, website and newsletter aimed at the huge clubs sector in Australia.

Club Management will bring you the latest news, plus advice and information on trends, products, best business practice and revenue-generating opportunities across all categories in clubland.

To sign up for the Club Management newsletter

For information around advertising in Club Management, please contact Simon York on 02 8586 6163 or email syork@intermedia.com.au

PROPERTY FOCUS

The lure of the south

The pub property market has been heating up in South Australia, with national, interstate, and local groups getting in on the action.

Endeavour Group recently acquired the Empire Hotel in Kilburn

THE SOUTH Australian pub market is seeing an uptick in activity, with national and interstate groups increasing their footprints in the state. Not to be left out, South Australia-based operators are also expanding their local presence.

Duxton Pubs, the hotel investment fund created by prominent South Australian publicans Ed Peter, Brett Matthews and Martin Palmer in 2020, has undergone incredible growth in the past two years.

The group’s rapidly growing SA portfolio includes the Saracens Head in the Adelaide CBD and The Lion Hotel in North Adelaide, and most recently Port Broughton Hotel – bringing its portfolio to

is predicting massive growth in South

12 venues.

Australia over the next five years.

Interstate hotel groups making a strong

The national groups are also making

Australian portfolio to 18 venues.

“We see a lot of potential in the South Australian market,” AVC CEO Paul

entrance into South Australia include

moves down south. Late last year,

Waterson said at the time. “We’ve been

Victorian-based Black Rhino Group which

Australian Venue Co. (AVC) announced

operating in SA with a local team on

last year added four South Australian

plans to purchase the Saturno Group’s

the ground for over two years and will

hotels to its portfolio, with another seven

eight pubs and four bottle shops in and

continue to invest in the State.”

expected this year. Director David Tomsic

around Adelaide, bringing AVC’s South

10 | Australian Hotelier

Endeavour Group, meanwhile, made

PROPERTY FOCUS

two South Australian acquisitions in as

Barmera Hotel was acquired by Black Rhino.

many weeks in February – the Grand Tasman Hotel in Port Lincoln, and the Empire Hotel in Kilburn.

JLL Hotels, which managed the Empire Hotel sale, says the sales campaign saw bids not only from local publicans but also multiple interstate hotel groups seeking a first asset in the growing Adelaide hotel market.

“What was telling in this sale campaign was the balanced level of interest we received from both SA-based operators and interstate operators who each competed hard for the asset,” JLL Hotels vice president Will Connolly says.

“This is yet another example of the

interrupted trading environment.

“These factors really have drawn the

An interstate perspective Black Rhino’s Tomsic says the South

South Australian market now being

attention of interstate capital that in

Australian market is rising in popularity

targeted by a more national spread of

turn has created a super competitive SA

in line with Covid-inspired migration

capital. Our team can see this having a

market,” he says.

trends which have seen a move away

significantly positive effect on values going forward for the SA pub market.

“Interestingly, our NSW team are also

Another factor that has attracted hotel groups from other states in recent times, Connolly says, has been the

from major cities in favour of lifestylefriendly locations.

“With the advancement in technology,

now being sought out by operators within

“quantum of dollar in which an SA pub

people don’t have to travel long distances

their state to help them explore SA hotel

can be secured for”.

to work and are seeking to move to

opportunities as they see a lower ‘barrier to

“Our team are seeing daily the

entry’ to secure assets, as they look outside

astronomical level of value in which a pub

of a notoriously competitive NSW market.”

asset can be traded for in both Victoria

So, what’s behind all of this interest?

Connolly says real value has been

and NSW. “Operators from these states are now

regional areas. We’re taking a long-term view, but we want to be part of it.

“More people are moving to both metro and regional SA and we want to give people another reason to do so by

identified in the South Australian Hotel

identifying that South Australian pub

creating the best offer we can.”

market due to recent gaming legislative

values, whilst certainly not insignificant, are

changes such as the introduction of note-

more attainable and have therefore begun

its South Australian acquisitions, Tomsic

takers, along with a stable, less COVID-

to look to the SA market with interest.”

says. “As we have in Victoria, we have

Black Rhino seeks specific attributes in

April 2022 | 11

PROPERTY FOCUS

The Bentleys Hotel Matthews’ Katy Sargent and Gary McCulloch.

targeted areas where the hotels are ingrained into the

Kemp attributes the growing interest in South

local communities as well as others in metropolitan

Australian pub property to general economic

areas that need some updating.

growth, low interest rates, comparatively low

“Hotel values have already significantly risen since we entered the market last year. The secret is out.”

South Australian communities, particularly in

property prices, and people returning to South Australia from larger cities in other states.

“A change in habits, such as moving away from hubs and offices and working remotely means the

regional areas, have been welcoming toward the

ability of a local pub to attract a local base and

interstate group, according to Tomsic.

be well entrenched in the community is stronger

“Being Victorian-based, we were blown away

than ever.

with how excited and helpful the locals have been.

“And although the metro or suburban hotels are

“Outgoing hotel owners were clearly invested

being purchased at higher dollar figures, the regional

in their respective hotels for the right reasons and

properties are still comparably cheap. Also, banks

cared deeply for the community. They have all been

and lenders are viewing hotels as good solid security

very good to deal with in the transitionary periods

as well, so there’s an appetite for lending.”

to ensure we can carry that legacy on.”

Kemp also notes that recent gaming regulation changes meant that South Australian gaming

A local perspective

machines are now able to accept notes, rather

Operator Matthews Hospitality is one of the

than just coins.

well-known SA-based family pub groups. When

“That has triggered interstate interest from the

A change in habits, such as moving away from hubs and offices and working remotely means the ability of a local pub to attract a local base and be well entrenched in the community

it comes to portfolio growth, the group intends to

other groups. That compatibility of legislation

is stronger

continue its focus on its home state, according to

around gaming in South Australia probably helps

its CEO Andrew Kemp.

the confidence level.”

than ever.

Last month, Matthews purchased The Bentleys

Despite the rush of new entrants, Kemp says local

Hotel, a food, beverage, and accommodation-

families and groups will continue to do what they do

focused venue in the Clare Valley. Matthews

well, focusing on their own areas of specialisation.

plans to improve the accommodation offering and

“We do things differently to each other so there’s

function packages and create tourism experiences

room for all of us to operate without cannibalising

in the renowned wine region.

each other.”

12 | Australian Hotelier

Andrew Kemp

Looking

to buy or

sell a hotel?

How can you find out first about what pubs are available off-market?

At JLL Hotels, we are continuously transacting hotels across the country in an ‘off-market’ capacity, with over $300m sold in this manner to date in 2022.

From $1m - $100m, we are constantly in discussion with valued clients looking to place capital and expand portfolios, as well as long-time private owners looking to discreetly exit their hotel assets, alleviating any concerns around unsettling staff or patrons.

To ensure you’re seeing all the right opportunities in 2022, or if you’re looking to divest your hotel, talk to one of our market-leading pub specialists today.

NATIONAL John Musca

NSW Ben McDonald

NSW Kate MacDonald

NSW Greg Jeloudev

QLD Tom Gleeson

QLD Mark Walsh

QLD Christian Tsalikis

VIC/SA/TAS Will Connolly

WA Chloe Mason

+61 424 257 004 John.Musca@ap.jll.com

+61 401 670 053 Greg.Jeloudev@ap.jll.com

+61 421 562 262 Christian.Tsalikis@ap.jll.com

+61 414 182 848 Ben.McDonald@ap.jll.com

+61 449 289 845 Tom.Gleeson@ap.jll.com

+61 432 116 287 Will.Connolly@ap.jll.com

+61 412 726 676 Kate.MacDonald@ap.jll.com

+61 448 727 362 Mark.Walsh@ap.jll.com

+61 466 610 729 Chloe.Mason@ap.jll.com

jll.com.au/hospitality

VENUE PROFILE

The Continental unveiled The doors have swung open on The Continental in Sorrento and the multifaceted food and beverage partnership between publican Craig Shearer and chef-restaurateur Scott Pickett.

We take a tour through the spaces.

14 | Australian Hotelier

FOLLOWING A multimillion-dollar restoration and redevelopment, The

deck with views of Port Phillip Bay. Shearer says the spaces have been

Continental in Sorrento on Victoria’s

intricately curated to provide very different

Mornington Peninsula has made its debut.

experiences, with each matched to

Officially launched last month, the mega-

compliment the style of customers they are

venue will open to the public in stages.

seeking to attract.

The venue’s new 108 room luxury

Each of the spaces will undergo a series

InterContinental resort hotel and wellness

of soft launches, he says, in order to test

centre will begin opening in stages soon. The

out the space and help in the preparation of

redevelopment will also feature an outdoor

some 150 staff across the venue.

pool, gym and three function and event

“We started opening individual spaces in

spaces, including the Conti’s original grand

the last weeks of March, and we hosted our

ballroom, which has been restored to cater

first weddings at the venue on 25 and 26

for corporate and social events.

March,” Shearer says.

Melbourne publican and founder of

“We’ll be fine tuning the service and

Kickon Group, Craig Shearer and chef-

spaces before and after those events and

restaurateur Scott Pickett have teamed

gearing up for the Easter trading period

up on the venue’s the food and beverage

which is traditionally a really busy time on

spaces and offerings – which include a public

the Peninsula, when we are looking forward

bar and beer garden, atrium, a signature

to welcoming lots of people through the

restaurant called Audrey’s, and a sunset roof

doors for the first time.”

VENUE PROFILE

TOUR THE SPACES Here’s a flavour of just some of the F&B offerings at The Continental in Sorrento.

The Conti Bar Located on the ground floor is the Conti Bar which features friendly faces, a warm atmosphere and gourmet pub food.

The Scott Pickett-curated ‘Conti menu’ features pub classics reinvented, traditional wood-fired pizzas and more, available to order in the public bar, the Beer Garden and on the Promenade.

The Beer Garden Guests are invited to bask in natural sunlight

Audrey’s, named after Scott Pickett’s grandmother.

Audrey’s features flavours inspired by the sea.

beneath a vaulted glass ceiling and enjoy the lively seaside atmosphere of The Continental’s Beer Garden.

Greenery features in the Beer Garden.

The Beer Garden has a high glass ceiling with natural light, hanging greenery and two mature potted palm trees.

Audrey’s Named after his grandmother who instilled his passion for cooking, Scott Pickett’s Audrey’s, which is located on the first floor, offers an elevated dining experience with views of Sorrento and Port Phillip Bay. The Audrey’s menu features flavours inspired by the nearby sea, with a selection of seafood on the marble raw bar, along with contemporary

The Barlow cocktail bar exudes lush decadence.

dishes featuring the Peninsula’s produce.

The Atrium

Audrey’s offers an elevated dining experience.

The Beer Garden’s glass ceiling provides natural sunlight.

Also on the first floor, The Atrium features a high glass ceiling, red brick fireplace, and street-side dining called The Promenade.

The Atrium all-day dining menu matches the elegance of the setting, with freshly shucked oysters, crayfish, caviar and a decadent seafood platter for two.

Barlow Lush decadence is the theme at cocktail bar, Barlow, where the extensive drinks selection will be shaken and stirred by expert mixologists.

The evolving cocktail list, developed in collaboration with Speakeasy Group, will be served with signature flair and theatre.

April 2022 | 15

BEER AND CELLAR EQUIPMENT

Tanking up

With changes to excise tax for small brewers, there’s never been a better time for pubs to pivot into brewing their own beer, according to Julian Sanders of Spark Breweries and Distilleries.

BREWING IS becoming more accessible and potentially profitable for pubs thanks to shifting trends, new technology developments and regulatory change.

As craft brewers continue to burst into the hospitality scene in droves, patrons are paying for providence at an ever-greater rate, and beneficial changes to excise tax for small brewers have also changed the game.

For these reasons, a growing number of publicans are calling up and asking about brewing their own, according to Spark Breweries and Distilleries managing director Julian Sanders.

Spark Breweries, an Australian equipment specialist, has traditionally engineered manufacturing-scale equipment but has more recently developed a compact brewing system called BrewStack.

BrewStack customers now number around twenty and include Rambler Ale Works and Braeside Brewing in Victoria, and Golden West Brewing Co in Perth, Sanders says, with many more in the pipeline.

“At the moment, almost half of our enquiries are from hotels and pubs who want to improve their business and build themselves to be future ready,” Sanders says.

Here are four reasons pubs should consider brewing their own beer in 2022.

16 | Australian Hotelier

BEER AND CELLAR EQUIPMENT EXCISE TAX CHANGES

BrewStack facts

Recent removal of excise tax from small brewers is a game changer

Spark Breweries developed its BrewStack brewing system four

and it provides massive incentive to brew rather than buy beer,

years ago as a compact plug and play system that is fast and

according to Sanders.

inexpensive to install.

“Almost $70 of the cost of a keg of purchased beer is excise tax. If a venue or group sold 100 kegs per week and they decided to brew rather than buy them, they would receive the full $350,000 excise tax refund each and every year on an ongoing basis,” he says.

“This makes brewing on site even more profitable than it was.”

To make the BrewStack compact, simple and as robust as possible, its tanks are arranged vertically.

The BrewStacks come in both manual and automatic models and need only 30sqm of floor space. Many use them to serve beer direct from tank to tap, saving on cool room and kegging and improving beer quality, according to Spark Breweries and

PIVOTING POST-PANDEMIC Sanders says that during Covid, venues with their own brewery were able to distribute slabs directly to their communities which kept the cogs turning. It also built a stronger connection between the business and its locals.

According to Sanders, any venue that sells eight kegs a week can solidly improve their business by brewing on site. “The equipment finance is inexpensive compared to the profit uplift, so it is cash flow positive from month one - venues make more money next month than they did last month.”

In addition, he says, launching a venue›s own beer brand really sets it apart in a crowded market and gives it something engaging to market to drinkers.

“A lot of publicans recognise that the Australian pub at the end of this century won’t be the same as they were at the end of last and they want to be part of writing that story.”

DIFFERENTIATION No one can compete with the individual character that a brewery expresses, according to Sanders.

Distilleries managing director Julian Sanders.

“The visual appeal of the shiny installation, with a large steel pipe running to a draft tap is unbeatable beer theatre too. No matter how much or how little a customer cares about brewing, it is obvious to them that the fresh beer being poured is also brewed on site,” Sanders says.

In capital cost terms, the BrewStack systems are available in different sizes, ranging from $140,000 to $240,000, although most customers who are already selling beer choose a leaseto-own system with monthly repayments of around $5,000 for a system that can brew 40 kegs per week at approximately $90 a keg, Sanders says.

BrewStack’s design was awarded a global patent in 2016 and the Federal Government invited Spark onto an Entrepreneurs program to commercialise the design.

“The BrewStack is a great little Australian engineering success story that we are still in the process of writing. Our first overseas units are set to head to NZ and Florida later in the year,” Sanders says.

“Drinkers are always interested to learn more about beer and brewing and we find them more than willing to help with feedback and suggestions across the bar,” he says.

“One powerful way that Spark uses to develop beer recipes for clients is to engage the drinkers by asking them to taste and vote on several options – the most popular becomes the first pour beer and the community get to vote on the name.

“If you think Australians like their local watering hole, wait until you see the sense of connection to their own beer from their local brewery.”

COMMUNITY CONNECTION Any venue that has the potential to be the hub of a strong community should consider brewing on site, according to Sanders.

“Having fresh high quality all malt beer that matches the preferences of the locals pulls them together,” he says.

Over the first six months, a core of keen beer fans will form around the bar and their influence will filter out into the community as opinion leaders, bringing new drinkers, according to Sanders.

“There is no better marketing than having a beer fan hand your brand on a can to their friend at a BBQ on Sunday, while telling them about their Friday night at your venue.”

April 2022 | 17

BEER AND CELLAR EQUIPMENT

Enzyme Power HUNTER TECHNOLOGIES has added a new product to its environmentally friendly range

New brew for outback pub South Australian outback pub The Prairie Hotel has built its own microbrewery and has plans to create house beer using local native ingredients.

of beer line cleaning solutions.

Maxi-Enzyme Beer Line Cleaner from Right Beer Solutions has been developed as a safe, non-toxic beer line cleaning solution.

It uses enzymes to clean rather than caustic cleaning methods, and is proving popular in venues, according to Hunter Technologies MD, Carl Pavett.

Maxi-Enzyme has 25 years of R&D behind it, Pavett says, and is HAACP certified as food-safe and suitable for cleaning and sanitising food and beverage equipment.

Bio-film can naturally defend itself from some cleaner by building a protective layer, trapping itself within the lines, according to Pavett.

THE PRAIRIE Hotel, an iconic outback pub in Parachilna, South Australia,

“This enzyme formulation attacks and removes

will soon be brewing its own beer using a new 500-litre BrewStack

bio-film, effective even with stubborn heavily

system from Spark Breweries and Distilleries.

stained lines,” he says.

The new microbrewery is part of a broader hotel refresh that’s just been

“Maxi-Enzyme BLC is very efficient at digesting

completed at the Prairie Hotel, which is located against a stunning backdrop

organic matter. It cuts large molecules into

on the edge of the Flinders Ranges about five hours north of Adelaide.

smaller ones making it easy to flush them out.”

The hotel has been owned by the Fargher family for more than twenty years. Ross, a fourth-generation Flinders Ranges pastoralist and cattleman, and his wife Jane, run the Prairie Hotel as well as a cattle station alongside their sons Lachy and Eddie.

The hotel is well-known for its feral food offer with kangaroo, emu, camel, and goat all on the menu. According to Lachy, the family plans to extend this local approach to the brewing side of the business.

“We have a lot of travellers through wanting to try different things,” he says, “so I’ve been researching which bush ingredients would go well with beer.”

Lachy says that given the hotel’s remote location, its growing focus on craft beer, and the absence of a nearby craft brewery, it made sense to pivot into brewing.

The hotel had limited space to house the microbrewery, but thanks to the new design of the bar, the tanks are now on display. “It’s pretty appealing for people,” Lachy says. “They know the beer is in the tank, and a couple are going straight to tap, so they know it’s fresh.”

He says once the microbrewery is completely up and running, there will also be bottom-line benefits. “On average, the cost of ingredients to make a 500-litre batch is the same as the cost of a keg, so we get nine to ten kegs for that same cost.

“Also, it’s great having something brewed on site that you don’t have to push to sell as it’s made here and people like trying new things.”

18 | Australian Hotelier

It also works well for soaking beer taps and couplers, Pavett says.

The product is water based with a near neutral pH in concentrated form and it only moves to pH9.2 when diluted with hot water at 50°C. It is ‘non-hazardous’ when diluted, and is non-corrosive, is not a ‘Dangerous Good ’, and can be disposed down the drain, according to Hunter Technologies.

www.sparkbrew.com

FAMILY FRIENDLY

Connecting a new community

Innovative kid’s play areas, interactive activations, and familycentric spaces play a starring role at the large-format, purpose-built venue Treendale Farm Hotel in Western Australia.

WHEN WESTERN Australian pub group, LocalsCo,

Bayswater, The Exchange Hotel in Kalgoorlie,

embarked on their first greenfield venue, Treendale

and The Rose Hotel in Bunbury. Treendale Farm

Farm Hotel, they wanted to design the pub from

Hotel, the groups first new build, cleaned up at the

the ground up to offer something for everyone, but

2021 AHA-Aon Hospitality Awards for Excellence,

with an especially big emphasis on family dining

winning Best Regional Hospitality Venue, as well as

and outdoor spaces.

the New Venue award, the Retail Bottleshop award

The vision was to create a perfect match between the 10,000sqm venue and the fast-

The venue went on to win at a national level in

growing local community that surrounded it

February in the Best Family Dining category, and

in Australind, which is 12km north-east of the

all of these awards served as a real motivator for

Bunbury CBD, which has seen many young families

the team during some challenging Covid times,

settling in the area.

according to Allan and Douglas.

The venue opened in late 2020, but according to LocalsCo owners Dave Allan and Lawson Douglas,

PLANNING FOR FUN

the Treendale Farm Hotel project was several

When it comes to catering for the kids, the venue

years in the making.

features three playground areas and a large family

“We have five venues now, and all of them are

restaurant. The children’s’ play areas include a

large format and have a heavy family focus,” Allan

massive outdoor adventure playground and a large

says. “Instead of a regular pub, we wanted to go

area of outdoor lawn space.

above and beyond and do something really special.”

The Adventure Playground created by Seeka

LocalCo’s hotel portfolio includes The Subiaco

Play has been themed in line with the farming and

Hotel in Subiaco, The Bayswater Hotel in

20 | Australian Hotelier

and the Family Dining award.

maritime history of the region and includes a custom-

FAMILY FRIENDLY

made interactive windmill and wooden

Most of the venue’s events, which

water tank with a connecting bridge

include markets, are also family

and kids slides. In addition, a real boat

focused, Allan says. “We get animals

has been submerged into the soft fall.

through, and we activate all the

The two grassed areas are both

spaces outside with petting zoos,

large enough to kick a footy or strike

bouncy castles, face painting and all

up a game of backyard cricket, and

sorts of things. As a result, we are

are completely fenced in to cater

well supported, seven days a week.”

for families of all ages. According

Because of the number of people

to Allan, even the landscaping

through its doors, Treendale Farm

by Seedesign Studio, a boutique

Hotel requires a high level of

landscape architecture firm, took the

consistency and speed in its kitchen.

family-friendly brief into account.

As this year’s national AHA awards

Another play zone is located indoors

winner in the Best Family Dining

and is fully gated to cater for smaller

category, the menu aims to offer

children. It features iPads and arcade

good value, large pub servings and

machines, toys, books and a 65-inch

variety and includes a kid’s menu

TV for movie nights. Tables are located

with nine options that includes free

close by for parents to sit at and watch

juice boxes.

over the kids over a meal and a drink.

An old farm truck that kids are

The venue’s head chef Kyungho Jung has been with LocalsCo for

free to interact with is a fixture at the

nearly five years and runs the

venue and its tray is activated with

kitchens at both the Treendale Farm

different elements such as hay and

Hotel and the nearby Rose Hotel

farm equipment.

in Bunbury.

April 2022 | 21

FAMILY FRIENDLY

SOMETHING FOR EVERYONE Aside from the family facilities, Treendale Farm Hotel has a sports front-bar with TAB, 48 beer taps with eight dedicated to rotating craft beers, a south-west wines focus, and a liquor superstore with a two-lane ‘truck size’ drive-thru.

“Our pubs are big which means we can create multiple areas to create nice divisions with different spaces for different people,” Allan says.

Over 270 solar panels generating 99KW of power at its peak have been added to the roof to help cut the venue’s electricity usage.

Allan says future plans for the venue include enclosing one of the large alfresco areas in order to broaden the venue’s capacity for functions.

“The majority of our function spaces are outdoors and not undercover which is a problem in winter, so we have an indooroutdoor sunroom going in.

“We can close it up completely in winter to create a completely private space and in summer we can open up.”

According to Allan, the group’s approach is simple and drives every decision – it focuses on the needs of its local community.

“We believe the pub is an important part of local life. Our venues serve as a familiar place where locals can get together to relax and socialise, no matter what the occasion.

“Our venues are unpretentious, reliable and familiar by delivering on the local needs of quality, value and experience.”

Playground inspiration Freemantle boutique landscape architecture firm Seedesign Studio was tasked with designing Treendale Farm Hotel’s play spaces. In the main playground, the brief was to reference the heritage of the local area – the agricultural industry and fishing areas around the pub, resulting in the windmill, silo bin and the sailing boat features.

“The client was eager for us to design a space that was not only highly functional from a kid’s perspective, but also engaged with parents,” says Seedesign Studio director Joel Barker.

“To this end, we ensured that seating areas and a long dining bar were integrated into the perimeter of the play space for surveillance and interaction between parents and their kids.

“Shade is an important consideration. We want children to enjoy the space for as long as they can, which means their parents will stay and enjoy the tavern a little longer too.”

According to Barker, there has been a significant shift and level of investment from developers with regard to play spaces in recent years.

“I think there is a lot of evidence now that family-friendly landscapes and play spaces are not only great for the bottom line from the investors perspective, but also that places like Treendale Farm Hotel become a really important community asset.”

Play spaces expert Seeka Play was engaged to create the silo, windmill and connecting bridge elements within the play space designed

by Seedesign.

“Our approach to the design of play structures aligns with the movement towards more free and interpretive spaces,” says Seeka Play managing director, Holly Toft.

“We seek to inspire curiosity by allowing space to explore and discover play opportunities and experiences.”

According to Toft, a key highlight of the play structure is the impact of the lighting to “literally show the forms and materials in a different light, bringing a new energy and excitement to the space”.

22 | Australian Hotelier

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GAMING

NEW CEO FOR WGHA The Women in Gaming & Hospitality

The power of APIs

Players want three things, according to digital

Australasia (WGHA) has named Mary

loyalty solution provider, Player Elite: great

Collier, who has a number of key

gaming experiences in safe and exciting

racing and wagering posts under her

environments, value for more time on device

belt, as its new CEO.

when playing, and real time relevant rewards

Collier has an extensive background in law, media and sports

for their loyalty.

If you don’t already have a loyalty strategy,

administration, WGHA said, and brings

the place to start is with tech infrastructure, the

strong advocacy, a commercial mindset, and strategic acumen to the role.

company says, which should include a powerful

Collier has held several executive roles in the racing and wagering industries

Gaming Management System, a modern POS

over the last 20 years, including former Director and Chairman of the Brisbane

system, and an API (Application Programming

Turf Club and former President of the Queensland Jockeys’ Association.

Interface) to connect these systems together.

In the new post, Collier said she aims to grow the organisation and work

When speaking to third party technology

collaboratively with partners, businesses, and governments to achieve gender

companies, it’s important to understand these

equity and an inclusive industry.

terms, Player Elite says. An API, for instance,

“I have long believed a strong industry association can play a crucial role in

is a software application that connects POS,

advocating for meaningful policy change, as well as supporting its members to

gaming, membership, apps, databases,

innovate and drive improved practices,” she said.

services, and third-party systems. This allows

Her appointment follows the departure of founding CEO, Helen Galloway, who left the post earlier this year to focus on other commitments.

disparate systems to exchange messages or data in a format that automates processes, streamlines data sharing, and delivers both the

F&B ORDERING ROLLS OUT

pub and the member a digital experience.

“Less than ten years ago, and in some pubs

MAX has launched a solution

still today, POS and Gaming Systems were silos

called OrderIt that gives patrons a

and disparate. In simple terms, this means

quick and easy way to order food and

they didn’t connect or talk to each other,” the

beverages directly from their EGM

company says. “A lot of publicans still run

via Pathway.

blind when it comes to Gaming Systems being

OrderIt, which is exclusive to MAX’s Metropolis gaming system, enables

able to talk to each of their other systems.”

Player Elite’s proprietary API is used in NSW

venues to customise and optimise

pubs and clubs and can also connect venues

their food and beverage offer in

and their members to market leading gaming

gaming rooms.

management systems like Aristocrat, IGT and

The offering, which is currently available across NSW, offers up to 24 menu items to players with the ability to show visual images of every item.

It also lets patrons order up to five items to their cart per order, the only solution in the market to offer multiple items per order, according to MAX. As the gaming and hospitality industry looks to bounce back post the

Ebet via their published and approved APIs. “API’s are critical to your members getting the best pub loyalty experience. By connecting all your systems, members get what they deserve,” Player Elite says.

APIs enable points earned on food and

COVID-19 lockdowns that impacted much of 2020-21, differentiation

beverage, for instance, to be instantly

and exceptional customer service is paramount for venues to remain

transferred to the member’s app or sent by SMS,

competitive, according to Max.

encouraging them to redeem on their next visit.

“By creating a seamless, superior in-venue experience and driving staff efficiencies, OrderIt can help venues stand out from the crowd.”

OrderIt keeps track of and updates the status of orders in real-time using Service Call, captures product preferences and purchase patterns, and

“The experience needs to be fast, seamless and rewarding to make sure you can compete with the pub down the road,” Player Elite says.

“Competition is getting tougher. The casino

integrates with compatible third-party paging systems, notifying staff when

is coming and the competition for the gaming

an order has been placed, with additional functionality to be released in

market in NSW will be like publicans have

future updates.

never seen before.”

24 | Australian Hotelier

HARRIS NARVO GROUP SIGNS WITH PLAYER ELITE

Harris & Narvo Hotel Group selects Player Elite for all digital loyalty needs.

Continuing Player Elite’s growth in the hotel sector.

People don’t want a Punt and a Pint anymore... they want real value for their loyalty. Player Elite has delivered this through their innovative digital solutions.

Digital loyalty is the future for pubs.

- Jordan Harris, Group Manager at Harris Narvo Hotel Group

PLAYER ELITE Where loyalty works!

DESIGN & BUILD

A grand entrance A modern, multifaceted venue called Watson’s has risen up to replace the old P.J. Gallagher’s site at Moore Park Entertainment Quarter, writes Seamus May.

THE FORMER PJ Gallaghers Irish Pub at Sydney’s Entertainment Quarter has undergone extensive renovations and relaunched as Watson’s, with its grand opening on October 11 last year captured on live TV to coincide with the reopening of Sydney hospitality venues to double-vaccinated patrons.

The pub, located centrally in the Moore Park entertainment and sporting hub is the creation of Michael Watson of Wats On Events and Danny Stapleton, director of the NRL team Wests Tigers.

The pair are operating the two-storey pub under a ten-year leasehold agreement with the management team at The Entertainment Quarter, John Singleton, Gerry Harvey and Mark Carnegie.

The move into pubs followed an incredibly tough year for events for Watson, who decided to seek out a venue that would benefit from his experience within events, and his long-time friend Stapleton backed his vision.

Watson saw an opportunity to transform PJ Gallaghers’ large event and restaurant space into a multifaceted, family-friendly venue. Their revamped offering also caters to the diverse crowds that frequent The Entertainment Quarter.

26 | Australian Hotelier

DESIGN & BUILD

The renovation has seen every part of the venue overhauled to provide a fresher, more open space. The venue makes use of the two-storey interior and has plenty of seating and dining options both inside and out.

A brand new public bar and dining space on the ground floor,

the building was constructed in 1901 – a beautiful big two-storey building, and we saw great potential in it,” Watson says.

“But when we first walked through there, it was in dire need of renovations, it was very dilapidated.”

Watson and Stapleton took an unusually active role in the

as well as a spacious redesign of the functions and events space

design and build of Watson’s. As Watson explains: “This is our

on the first floor, are key features.

very first venue, so funds for us were crucial. And where we

The beer garden, which is surrounded by Moreton Bay fig trees has been a major focus, with two timber-clad decks, plenty of

allocated them was very important.

“We were going to spend the best part of $300,000 to have a

seating and numerous screens to broadcast sporting matches –

project manager on-site and knew that every trade or contract

including one mega al fresco screen.

we brought on-site was going to have an extra 20 per cent tacked onto it.”

A change of tone

Watson did have some experience in designing events

When Watson and Stapleton first set their sights on the

infrastructure and sets – his company Wats On Events had

property, they found a venue in desperate need of a new image.

executed a 700 person pop-up theatre for the Australian tour of

After taking ownership, the hotel’s strong Irish theme was the

Magic Mike Live.

first thing to go.

“We absolutely gutted every element of anything related to the Irish pub with the demo team in the first week. It took six skip bins just to get rid of the Irish elements,” Watson explains.

The dark and moody Irish theme was replaced by a light and neutral colour palette. This was a deliberate decision from

“We thought, ‘You know what, let’s just spend the time’. It’s a saving for us, and in the end, we were on the ground from day one, project managing ourselves.

“Fortunately, we didn’t make too many mistakes, other than underestimating how many skip bins we would need.”

The main bar and bistro redesign allowed for more natural

Watson and Stapleton, who wanted to create a venue that was

light and the main bar features tallow wood custom joinery and a

approachable and welcoming for a wide range of audiences.

Rivera stone top, home to 32 beer taps.

“We’re a bit of a chameleon, because of where we’re situated,” Watson says.

“Previous owners of the building have always relied on sporting matches or events for their trade. We really wanted

The function and event space on level one is now home to Danny’s Bar which follows the same arched design from the main bar downstairs and features large bi-folding windows which look out onto the fairy-lit fig trees.

the pub to stand on its own as your local, as such, for the area, when no events are on.”

The great outdoors The venue’s outdoor area features a courtyard bar, an alfresco

Inside the design

servery and two spotted gum decks. By day, the beer garden

Watson’s boasts seven-metre-high ceilings, two floors, grand

features acoustic performances and by night, three giant

double entrances, and a spiral staircase.

hundred-year-old Moreton Bay fig trees adorned with fairy lights

“From my perspective, the place had great bones. The shell of

The function and event space on level 1 has its own cocktail bar Danny’s.

play a starring role.

Watson’s replaces the old P.J. Gallagher’s site at Sydney’s Moore Park.

April 2022 | 27

DESIGN & BUILD

The outside spaces were in a poor state

In total, the renovation took about 20 weeks,

of repair and became a major focus of the

though Watson admits that the pace slowed

renovation, according to Watson. “Danny

when they realised the Omicron outbreak

actually fell through the deck outside on a site

would put a stop to the originally planned

inspection,” he says.

opening in September.

Gone are the mouldering old decks, and

Watson’s eventually opened its doors

in their place is an expanse of spotted gum,

October 11 last year to coincide with the

decked out around the Moreton fig trees.

broader reopening of hospitality venues to

The figs are one of the centrepieces of

double-vaccinated patrons, with the first beer

the venue as a whole, as Watson explains:

sipped (somewhat controversially) on live TV

“There’s 30 kilometres of fairy lights in those

by NSW Premier, Dominic Perrottet.

trees. It gives the Oaks in Neutral Bay a run for its money!”

Watson says the overhauled venue has been welcomed by regulars of P.J. Gallagher’s. “A

This external space features a four-metre mega-screen, and has room for 500 people,

common comment is ‘Oh my god, where have the sticky floors gone?’

a capacity it often reaches, with the SCG, the

“Not to put any negative vibes over to the

Hordern Pavilion, The Royal Hall of Industries

guys at P.J. Gallagher’s, but it was definitely

and Max Watt’s concert venue all located nearby.

due for an upgrade,” he says. “Any regulars

The reopening of the Allianz Stadium, slated for later this year, will only serve to swell the foot traffic further, with the bar’s

that went before seem to be very happy with the changes.”

Watson says he loves the general feeling

total, unrestricted capacity thought to be

of freshness of the renovation, as well as

about 1,100 people.

its expansive size, which gives the venue such grandeur.

Watson also says the new beer garden sells

A grand opening

itself. “There are not too many other pubs that

Aside from the outside decking, Watson is

have such a large outdoor space, with such an

particularly proud of the venue’s bar. Taking

amazing vibe.”

inspiration from a Rick Stein restaurant, the

With the crowds now returning to the Sydney

front of the bar features Mini Orb corrugated

Cricket Ground, and the new Sydney Football

cladding, painted in the venue’s custom colour.

Stadium due to open this year, Watson’s do-it-

The bar is topped with Riviera Quartz stone.

yourself attitude looks set to pay off.

Watson’s new operators (left to right), Danny Stapleton and Michael Watson.

28 | Australian Hotelier

The size of the venue provides a sense of grandeur.

www.paulkellydesign.com.au

TALES FROM THE TOP

The road ahead Sand Hill Road’s recently appointed CEO Bianca Dawson shares her post-pandemic vision for the award-winning Melbourne pub group.

IF SURVIVING multiple Melbourne

keeping our teams on board with our

lockdowns wasn’t triumph enough,

vision, and ensuring that extends to our

continue to build on different types of

Sand Hill Road was named Best Hotel

guest experience.

experiential offerings like these, and will

Group Operator at the Australian Hotels

“Like all in hospitality, we found it hard

Dawson says the group has plans to

continue to focus on large, multifaceted

Association (AHA) National Awards for

to find staff as things opened up. As an

venues such as the Waterside Hotel which

Excellence in February.

industry, we have a challenge ahead of us

is currently being rebuilt, and is due to

in terms of how we position hospitality as

open later this year.

In another pivotal moment, the group also recently named its new CEO as Bianca

an industry so we can attract back those

Dawson, who has shared leadership of the

who left as well as up and coming talent.”

group with CFO Matthew Rogers for the past two years in the role of COO. Dawson’s path to the top started early

Future focus

Another strategic focus, Dawson says, is innovating with branded in-venue dining concepts such as the such as Mya Tiger, a Cantonese restaurant at The Espy, and its

With the restrictions and lockdowns of

Italian restaurant, Tippy-Tay at the Garden

– born and raised in hospo, her parents

Covid behind it, Sand Hill Road is ready to

State Hotel.

signed the lease to their first restaurant

think about the future, Dawson says.

the day she was born. Following in their

“For so long we’ve been literally taking

“We’ve focused on what people have been missing out on – that on travel

footsteps, she operated her own venue,

every day as it comes, and now it’s

element,” Dawson says. “For Tippy-Tay,

Veludo, from 2004-2011, and then moved

about switching up our mindset to move

we wanted a space that took you to the

into HR and training at The Publican

from constant concern about the next

Amalfi Coast in Italy.”

Group until 2017 when she was appointed

restriction or density quotient.

as Group People & Culture Manager at Sand Hill Road.

Dawson says her people-oriented

“It’s now business as usual and we have a big job ahead to bring us back to where

of ‘The Espy’ branded batched

we were. We’re moving from financial

signature cocktails.

background has stood her in good stead

survival to a growth mentality. We can

when leading her team through the most

now start to strategise and plan.”

challenging couple of years the hospitality industry has ever seen.

It’s this people side of the business, she

The group is also moving into the retail beverage space with the launch

Pre-pandemic, Sand Hill Road spent

Sand Hill Road has partnered with a distiller and a distributor on its launch into boutique bottleshops. “We’re just about to

18 months restoring the seaside icon The

go to market to launch The Espy bottled

Esplanade Hotel and it’s more than just

Negroni, and we’re looking to expand our

says, that remains the top priority for the

a pub, it’s also now a cultural destination

bottled cocktail range,” Dawson says.

business going forward.

and has an arts program that includes

“It all comes down to the people side – attracting, retaining, motivating, and

30 | Australian Hotelier

“We continue to look at ways we

using some of its spaces for dance classes

can grow, and we are open to lots of

and as a space for artists.

opportunities in terms of our growth.”