Australian Hotelier December 2018

Hotelier AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

VOL 35 NO.11 – DECEMBER 2018

IN THIS ISSUE: AWESOME ALIA | BRILLIANT BEER | TOP TECH

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8/11/18 5:07 pm

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CONTENTS | ED’S NOTE

10

Craig Hawtin-Butcher

Editor’s Note

W

hat a month it’s been – the reopening of St Kilda’s famous Espy, both AHA NSW and VIC Awards for Excellence nights revealing the best of the industry, the sheer momentum as we head into the manic festive season.

With that in mind, we’ve a craft beer special highlighting precisely how to balance your bestselling taps with more innovative options on page 19 and a full wrap up of the ALIA results (and some top tips on how the winners topped the results) on page 10. Just in time for summer, we’ve a superb beachside redesign on the Central Coast, on page 26. To help you embrace the power of software, take a look at our app-happy feature on page 16.

Wishing you all a successful trading time over the festive period, we’ll see you in Februuary for an even better year ahead in 2019.

Cheers,

26

Craig Hawtin-Butcher, Editor E: craig@intermedia.com.au

NEXT MONTH

It’s our annual 2019 Annual Leaders Forum special for January/February

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

Special Features

Regulars

10 ALIA: Full awards coverage and winners’ tips to help you succeed.

16 TECH: The software producing hard profits at point of sale.

19 Craft Beer: What’s selling and ED’S PICK how to sell it, by those who know.

6 News: The most relevant stories affecting your business.

26 Design and Build: The Boathouse Hotel Patonga channels beachside chic.

30 Sports Calendar: December’s LIVE! TV sporting highlights.

craig@intermedia.com.au

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Contents | December

PUBLISHER: Paul Wootton EDITOR: Craig Hawtin-Butcher PUBLISHED BY:

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4 | DECEMBER 2018 AUSTRALIAN HOTELIER

Average Total Distribution: 5,497 AMAA/CAB Yearly Audit Period ending 31 March 2018.

NEWS

AHA NSW AWARDS BEST PUBS AND HOTELS NSW’s best pubs and hotels were awarded at the AHA NSW Awards For Excellence 2018.

The best NSW hotels of 2018 were named at a gala ceremony in Sydney, with the top honours going to Solotel’s Barangaroo House for City Hotel of the Year and the Central Coast’s Bayview Hotel winning new Country Hotel of the Year.

Australian Hotelier joined the crowd of 1,200 industry and political leaders, including NSW Premier Gladys Berejiklian and Opposition Leader Michael Daley, at The Star Event Centre, Sydney.

More than 600 nominations were received for the Awards across 40 categories. Solotel’s Barangaroo House collected a number of awards in addition to the City Hotel of The Year, winning Best City Restaurant for Bea, Industry Rising Star for Wesley Adams and Bartender of the Year for Pauric Kennedy.

Woy Woy’s Bayview won Country Hotel of the Year and was highly commended in the Best Cocktail/Lounge category.

Millers Point hotelier Kazuko Nelson, Hero of Waterloo was awarded Best Individual Hotel Operator, while The Feros Group won Best Group Hotel Operator.

Australian Hotelier’s editor Craig Hawtin-Butcher was on hand to present the award for Best Cheap Eat Meal Under $15 to the winner, the Shortland Hotel.

Popular long-time Tamworth hotelier Bevan Douglas received a standing ovation when he was inducted into the AHA NSW Hall of Fame.

AHA NSW CEO John Whelan said the yearly awards event was about honouring the best.

“The love and care publicans and staff put into iconic hotels like Barangaroo House and The Bayview and all our other winners is obvious – it’s hotels like these, which set the standard for pubs across Australia.

Congratulations to all award winners.”

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

Winners also included: • Best Bush Pub: Armatree Hotel (Armatree) • Best Traditional Hotel Bar (Country): The George Tavern (Greenhills) • Best Traditional Hotel Bar (City): Rose of Australia (Erskineville) • Best Cocktail/Lounge Bar: Donny’s Bar (Manly) • Best Draft Beer: Parkview Hotel (Alexandria) • Best Wine List: The Dolphin Hotel (Surry Hills) • Best Retail Liquor Outlet: Toronto Hotel (Toronto)

Solotel’s Barangaroo House won City Hotel Of The Year at the AHA NSW Awards For Excellence 2018

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NEWS

IS THIS AUSTRALIA’S BIGGEST HOTEL REFURB THIS YEAR? St Kilda’s huge multi-space venue Hotel Esplanade, known as The Espy, has reopened after 18-months of renovations.

Privately-owned hospitality group, Sand Hill Road bought The Espy in May 2017 and have spent the past 18 months restoring the seaside icon. The property now features 12 bars, two restaurants and three stages as the group looks to create “a new pub and cultural destination where all Melburnians feel at home.”

The group have also opened up private parts of the building to the public, expanding the public offering from three levels to six. The most notable addition is that added by opening the top level originally lived in by Alfred Felton, a wealthy entrepreneur, art-lover and philanthropist who lived and died in the hotel in 1904.

“There’s something about this hotel that captures the imagination like no other,” says Sand Hill Road co-founder, Tom Birch. “These are the things we determined to keep at the forefront of our minds as we conceived the look, feel and spaces of the new Espy – age, grandeur, history, arts – and respect for what it took to keep her alive all these years”.

An operable glass roof opens up The Espy’s terrace entrance. On the ground floor, the foyer’s arch windows offer views into the Main Bar and grand staircase, in front of which sits a stage in the round. Espy Kitchen, a cellar doorinspired dining area with lofted wine barrels filling the walls, sits between the main bar and a 1970s-inspired Studio Bar built around a fully-fitted Podcast Studio, a space that patrons can book to record podcasts. A 120-person mezzanine-level function room offers views over the bay.

Meanwhile Mya Tiger, the hotel’s classic Cantonese restaurant and cocktail bar featuring sunset ocean views, is scheduled to reopen in early December, inspired by the Chinese cook-shops that sprang up throughout St Kilda during Victoria’s 1850s gold rush era.

An ambitious programme of live music, arts and culture will support the venue’s extensive food and beverage offering. Food and beverage is spearheaded by Executive Chef Ash Hicks and a 60-strong chef brigade operating out of an open kitchen featuring charcoal grills, twin wood-fired pizza ovens and a Rotisol French rotisserie.

Kevin Peters, Sand Hill Road Group Bars Manager, and Matt Skinner, Group Sommelier, have developed a comprehensive drinks programme for the venue, creating cocktails ‘with a coastal sensibility.’ The duo have also spent the last six months developing an impressive aged barrel drinks programme, with spirits and cocktails made on site in 28L custommade barrels in The Espy’s own ‘rickhouse’.

Outdoor terrace of The Espy, Hotel Esplanade, St Kilda, Melbourne

The Espy, open kitchen The design was a collaboration between Sand Hill Road’s stylist Eleisha Gray and TechnēArchitecture + Interior Design, who have a relationship spanning the last 10 years.

Between them they have curated a selection of imported furniture and decorative objects, featuring a series of hand-painted, period-style murals by Perth artist Desmond Sweeney (8 Foot Walls), including one filling an eight-metre wall in the artist green room.

The Espy is targeting live music in St Kilda. Three different stages cater to a range of musical tastes, including the Main Bar’s

stage in the round, which will host local and touring soloists, two and three-piece bands, along with late night DJs. Emerging artists and local south-side bands will dominate the Basement Stage, and touring artists will sell ticketed gigs in the Gershwin Room.

“The Espy has always been our ultimate pub dream,” says Doug Maskiell, co-founder of Sand Hill Road. “But it’s also an awesome responsibility. Every day, we’ve uncovered layers and layers of The Espy’s history that have absolutely blown us away.”

AUSTRALIAN HOTELIER DECEMBER 2018 | 7

NEWS

The Big Kahuna burger may feature at 4 Pines Surry Hills

‘4 PINES SURRY HILLS’ BURGERS AND BEER CONCEPT TO OPEN IN DECEMBER 4 Pines Brewing Company have revealed their fourth venue is slated to open in Sydney this December, mere days before Christmas.

The beer and burger bar concept will be called 4 Pines Surry Hills and represents their latest foray into hospitality venues.

Occupying the space formerly housing Mr Fox at 557 Crown Street, Surry Hills, the venue will be split over two floors with a capacity of around 60 customers.

While the full menu is still under wraps, expect a short list of burgers

DATE AND VENUE FOR PUB LEADERS SUMMIT 2019 Australian Hotelier’s renowned Pub Leaders Summit will be returning for another industry-leading day in 2019 of networking, knowledge-sharing and over 50 ways to improve your business with the most important people in the business in attendance.

We can confirm the industry’s foremost summit will maintain its exceptional focus and next year spread the love by taking place on Monday 20 May 2019 at the Melbourne Convention and Exhibition Centre (MCEC).

The one-day Melbourne event will pack in as much of the industry’s leading speakers, influencers, movers and shakers as you can handle. From operators and regulators to publicans, suppliers and brewers, you won’t want to miss this once-a-year opportunity to get the inside scoop on how to work more efficiently, more effectively and improve your bottom line.

Make sure you sign up to our newsletter via theshout.com.au/australianhotelier to be kept in the loop when early-bird tickets go on sale.

If you are interested in speaking on the day, want to join a panel or recommend a crucial topic for discussion, please contact the Australian Hotelier editor, Craig HawtinButcher via e-mail: craig@intermedia.com.au.

8 | DECEMBER 2018 AUSTRALIAN HOTELIER

accompanied by snacks and sides as well as the full range of 4 Pines beers.

The venue is also promising some limited edition Keller Door releases and a small selection of wines, cocktails and spirits.

While no pictures of the venue are yet available, 4 Pines confirmed to Australian Hotelier the venue aesthetic and ambiance “will be an evolution of the existing 4 Pines venues: 4 Pines Manly, 4 Pines Truck Bar Brookvale and 4 Pines Public House in Newport as well as the 4 Pines ferry bars.”

COMING TO MELBOURNE! SUMMIT 2019 ONE DAY TO GROW YOUR BUSINESS

MONDAY 20 MAY 2019 MELBOURNE CONVENTION & EXHIBITION CENTRE TICKETS ON SALE SOON

EVENT SPONSORED BY:

HALLOWEEN

THE 25TH AUSTRALIAN LIQUOR INDUSTRY AWARDS (ALIA) TOOK PLACE ON HALLOWEEN IN SYDNEY. HERE CRAIG HAWTIN-BUTCHER REVEALS THE ON-PREMISE WINNERS AND DISCOVERS THE KEYS TO THEIR SUCCESS.

T

he 2018 Australian Liquor Industry Awards (ALIA) took place at Royal Randwick Racecourse on Halloween night, and once again it was an amazing night for the nearly 600 guests.

The night saw 54 awards presented, which are voted by the industry, for the industry and being recognised by their peers makes success extra special for many of the winners.

Within the 54 winners announced on the night are the 12 major award winners including Hotel of The Year, Hotel Group of The Year, Publican of The Year and Off-Premise Supplier of the Year.

Hotel Of The Year went to The Lincoln in Carlton. Iain Ling said: “It’s quite emotional really, it means all the hard work and effort we’re putting in as a team isn’t going unnoticed. Especially to be recognised by the industry on a national stage.”

Attempting to explain what may have set The Lincoln apart, Ling said: “We’ve all worked together a while now, across a number of venues and countries, and I think that comes across in the product. We’ve always had a focus on the beer, the wine, the food and the service. We’ve got a really good band of regulars [staff] and they welcome the new team members through the induction process.”

So what next for The Lincoln in 2019? Ling says “We’re constantly tinkering with things, asking ‘can we do this better?’ and hopefully we carry on doing that and retain the consistency. It feels like we’re in a really good spot at the moment and hopefully we can carry on.”

Hotel Group Operator of the Year went this year to Solotel, with last year’s winner Merivale picking up the Highly Commended in this category. CEO Justine Baker spoke on the night in support of the NightTime Industries Association (NTIA) to keep Sydney open later and revive the entertainment districts.

With ALIA voted by the industry and with the results audited by PKF, it means that the trends that are happening in the industry are always reflected in the award winners. This year saw an increase in the number of craft winners, reflecting an important trend in the industry.

This was also reflected in the naming of the On-Premise Supplier of the Year, which this year went to Vanguard Luxury Brands.

Owner and founder James France was delighted with the win, the third time that Vanguard has picked up this award.

“The ALIAs are the industry’s most respected awards and to win this ALIA means an enormous amount to everyone at Vanguard.”

Reflecting on what helped Vanguard to scoop the prize, France said: “I think the win can be attributed to our team first and foremost. They really know the industry and are ahead of its trends. They have a very healthy respect for our customers and the importance of meeting their needs. Also, our brands are all fantastic. This means we can provide customers with what they want. Third, we believe that having fun is key to being successful. It keeps the creativity and motivation going.”

It was also a successful night for Lion who won New Product of the Year for Iron Jack and Liquor Brand of the Year for Furphy Refreshing Ale. Trade Relations Director, Doug May, said: “This is a marvellous result for Lion, and a credit to the teams who have put so much work into these brands over the last 12 months.”

Hotel of the Year winner: The Lincoln, Carlton, VIC

“PUBS ARE ALWAYS THE CORNERSTONE OF THE COMMUNITY AND WE’VE GONE BACK TO THAT TRADITIONAL SENSE OF THE PUB.” – IAIN LING OF THE LINCOLN, CARLTON – HOTEL OF THE YEAR.

MAJOR AWARDS ON-PREMISE SUPPLIER OF THE YEAR Winner – Vanguard Luxury Brands Highly commended – Asahi Premium Beverages HOTEL OF THE YEAR Winner – The Lincoln, Carlton, VIC Highly commended – The Newport, Newport, NSW

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PATRON RELATIONSHIP MANAGEMENT

CAMPARI

APEROL SPRITZ LOGO IN POSITIVO CON RAGGI

NEW PRODUCT OF THE YEAR Winner – Iron Jack Highly commended – Tanqueray & Tonic RTD LIQUOR BRAND OF THE YEAR Winner – Furphy Refreshing Ale Highly commended – Aperol

On-Premise Supplier of the Year winners: Vanguard Luxury Brands

SPONSORED BY

HOTEL GROUP OPERATOR OF THE YEAR Winner – Solotel Highly commended – Merivale

CO-HOSTED BY

4 SECRETS TO SUCCESS

nners: of the Year wi Ale Liquor Brand ng hi es fr Re hy Furp

The Jubilee in Brisbane won Best Gaming Venue.

Scott Davidson told Australian Hotelier how winning feels: “Recognition is the icing on our cake and this award resonates throughout our hardworking staff, who now have that extra bounce in their steps throughout their day and nights due to results like this.”

Picking out the reasons for their success, Davidson highlighted:

PRE-DRINKS BY

AFTER PARTY BY

NETWORKING BARS BY

1. Consistency in our customer service levels, including complimentary food and beverages.

2. C hecking in with our regulars at appropriate times.

3. Continuing to monitor the little things, such as music volume, air freshness and temperature, toilet cleanliness and overall ambience.

4. Fast response to payouts and taking responsibility for issues.

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Best Hotel Grou

DRINKS TROLLEY BY

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BACARDI-MARTINI AUSTRALIA PTY LIMITED

CO-HOSTED BY

HALLOWEEN ON-PREMISE AWARDS

PUBLICAN OF THE YEAR Winner – Steve McDermott, The Duke of Clarence, Sydney, NSW Highly commended – Shaun Spencer, Garden State Hotel, Melbourne, VIC

Solotel CEO Justine Baker

BEST NEW VENUE OR CONCEPT Winner – The Duke of Clarence, Sydney, NSW Highly commended – Barangaroo House, Sydney, NSW BEST SPORTS VENUE Winner – Imperial Hotel, Melbourne, VIC Highly commended – The Light Brigade, Woollahra, NSW

PUBLICAN OF THE YEAR

e or Concept Best New Venu ke of Clarence Du e Th : er winn

Publican of the Year was awarded to Steve McDermott of The Duke of Clarence in Sydney. Director of the Barrelhouse Group, which encompasses the Duke of Clarence, Julian Train said of the win:

BEST GAMING VENUE Winner – Jubilee Hotel, Brisbane, QLD Highly commended – Royal Oak, Double Bay, NSW BEST FOOD MENU Winner – The Dolphin Hotel, Surry Hills, NSW Highly commended – The Duke of Clarence, Sydney, NSW

“The Duke Of Clarence was a seriously involved project that took months of pre-planning and scouring the UK for the most authentic building materials and genuine Dickensian pub paraphernalia we could find. We are genuinely humbled to be given this recognition for our work and hope to keep the momentum up in the many years to come!”

Best Music Venue winner: The Lansdowne

BEST BEER LIST Winner – Royal Albert Hotel – Surry Hills, NSW Highly commended – The Local Taphouse, St Kilda, VIC BEST MUSIC VENUE Winner – The Lansdowne, Chippendale, NSW Highly commended – Frankie’s, Sydney, NSW BEST DRAUGHT PRODUCT Winner – Stone and Wood Pacific Ale Highly commended – Young Henrys Newtowner BEST ON-PREMISE SPIRIT/LIQUEUR Winner – Four Pillars Highly commended – Archie Rose Gin

THREE SECRETS TO SUCCESS 1. Authenticity – when we said we wanted to do an authentic English tavern we meant it and I think people really appreciate the effort we have gone to.

Best On-Prem ise winner: Four Pi Spirits/Liqueur llars

2. O ur drinks – we have pushed the boundaries in offering genuine cask ale to Australian drinkers and our cocktail list, headed up by Steve McDermott, gives us a really nice offer for everyone stepping through the door. We have just launched our summer cocktail menu which is flying out the door.

BEST MIXER Winner – Fever Tree Highly commended – PS40 Soda BEST WINE LIST Winner – Hubert, Sydney, NSW SA Highly commended – The Crafers Hotel, Adelaide Hills, SA

3. T he food – because who doesn’t love a Scotch egg! Our Chef David Penistone has really balanced English traditions with a menu that we think delivers plenty of options for our guests. Our lunches are going from strength to strength and our Winter Sunday Roast was a huge hit as well.

Best Food Men u The Dolphin Ho winner: tel

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PATRON RELATIONSHIP MANAGEMENT

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APEROL SPRITZ LOGO IN POSITIVO CON RAGGI

CO-HOSTED BY

HALLOWEEN PUBLISHER’S VIEW

Best Dressed compet

ition

ALIA manager and publisher of Australian Hotelier, Paul Wootton, said: “It’s the people who attend ALIA that make it the success it is. This year, inspired by the Halloween theme, attendees outdid themselves with some of the best costumes and make up this event has ever seen. It was a fitting celebration of the achievements of our finalists, who came from all across the country. Congratulations to all of them and especially to the winners. Thanks to everyone who came along and made it such a memorable night.”

er: Fever Tree

Best Mixer winn

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BEST BEER LIST

Best Beer List was won by the Royal Albert Hotel in Surry Hills.

Publican Michael Bain said: “[We’re] really happy to be recognised by peers for Best Beer List. We have a real focus on local Australian beers” and said the win was all the better “because quite often past winners have [had] a strong international focus.”

Explaining what he thought had propelled the Royal Albert to victory, Bain said a number of factors may have helped: “Adding four extra, local, sour taps [taking our total to] 18 taps, plus our can-only list of 50plus; new Speiglau glassware for special beers; great staff who know their beers without being beer snobs and they don’t make you feel you need to know everything about craft beer to enjoy it; our new beer garden with a retractable roof; and showcasing the best local Australian beers we can get our hands on.”

BACARDI-MARTINI AUSTRALIA PTY LIMITED

We can’t wait to see the nominations roll in next year for ALIA 2019.

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Matt Pomeroy on terroir, rye and the way forward for vodka

Romance is dead

HOW THE TRUFFLE WENT FROM ADORED TO OVERUSED

WINTER COCKTAILS

Sugar rush

Keep your customers warm and merry

RUM

Ian Burrell on spiced rum as an entry-point

FLAIR GURU

The man behind Tom Cruise’s moves in Cocktail

PLUS: THE RETURN OF THE NEIGHBOURHOOD BAR – JAMES IRVINE IN MEXICO – AUSTRALIAN SPIRITS

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IN THIS ISSUE: PUB DINING | TEAM-BUILDING | AGE REVIEW

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How NEIPAs have changed the brewing world forever

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SOFTWARE TECHNOLOGY

DIGITAL SOLUTIONS TO REAL-WORLD PROBLEMS FROM ROSTERING AND PAYROLL TO POS AND CUSTOMER RELATIONSHIP MANAGEMENT, SOFTWARE SOLUTIONS ARE ADVANCING APACE TO MAKE IT EASIER AND QUICKER TO GET THE JOB DONE. CRAIG HAWTIN-BUTCHER REVEALS HOW TO MAKE THE MOST OF THE OPPORTUNITIES.

“

If I was a publican, the very first thing I’d be doing is setting up my venue on RateBeer,” says Douglas Mitchell, perhaps unsurprisingly given he is their Australian business lead. “It’s really straightforward and similar in effort to what you’d do to set up a Google My Business profile.”

The user-generated platform – already established nearly 20 years – is a forum for beer lovers to find, rate and review great beers from around the globe.

Seemingly without much active effort, the Australian edition is already their fourth biggest market, behind the US, UK and Germany. Now owned by ABInBev, the site lists 10,000 beers from hundreds of Australian breweries and there is now a greater push to support that momentum.

The value to publicans is the ability for platforms such as RateBeer and its natural competitor Untappd to drive footfall to their venue and convert digitally-savvy beer lovers into real-world, paying customers.

16 | DECEMBER 2018 AUSTRALIAN HOTELIER

FROM SEARCH TO SIT “We’re working on how to connect customers ‘from search to sit’,” says Mitchell. “This is taking the consumer from finding and rating a beer to purchasing that beer at a retail partner.”

This sort of leveraging of software and technology to impact either your bottom line or ease your workflow is the holy grail that so many tech start-ups and software companies are seeking to unveil. The good news is that many of them seem to have found it.

“We’re primarily a cloud-based solution that allows businesses to roster their staff, manage staff leave, complete timesheets and additional features such as managing training and RSA certifications,” says Liam Smee, Global Head of Demand Generation at Deputy.

The company is apparently gaining real traction, not least because their cloud-based workforcing service is available across devices and operating systems. Deputy also integrates with over 300 other platforms and software providers, everything from POS platforms such

as Vend and Kounta to accounting programmes such as MYOB and Xero.

“We sit among that ecosystem of solutions that enable a business owner managing 5-10 staff all the way up to Qantas, to get clarity and control around their workforcing,” says Smee.

CLARITY AND CONTROL “The change we’re seeing now as all of these solutions begin to plug together, the level of clarity and control it gives to people is significant,” says Smee. “We have one restaurant client who is able to pull out his phone, look at his venues, see how busy they are in sales terms in real-time, and look at how many staff they’ve got on. Then give them a call and say ‘do you need me to send someone down?’ or ‘you’re doing half the volume you normally would at 4:12pm on a Wednesday, should I send someone home?’

That level of responsiveness and control, people are really enjoying.”

SOFTWARE TECHNOLOGY Deputy counts the Feros Group among their hotel customers, along with a range of one-off pubs across Sydney, Australia and internationally.

“We find that too many – in our mind – businesses are still using a legacy solution for their rostering and workforce management. So that’s based off Excel or a similar spreadsheet, or a whiteboard, or a pen and paper,” says Smee. “This is way more common than I think is broadly recognised. The advantage of moving to a solution like Deputy is a huge amount of efficiency. As a rule of thumb, once you’re up and running you can get a roster perfectly tailored to your business priorities, published to your team in 10-15 minutes. Normally it takes most businesses a few hours to do that work.”

Other software providers are looking less at integration but developing in-house solutions instead. “We have one of the largest development teams in this industry,” says James Verlaque, National Sales Director at BePoz. “We also have our own plugins or additional modules such as loyalty, marketing, vouchers and promotions that we have developed instead of utilising third parties. Bepoz is working to expand our offering rather than be reliant on third parties.”

Smee sees three factors driving the increased take-up of software solutions such as his. Firstly, the time that can be saved.

Secondly, improvements to staff, managers’ and owners’ quality of life, not least in the current climate is the confidence for everyone to know that pay is being correctly calculated. Thirdly, the level of control over data and reporting that’s now possible.

MyPlace loyalty app fully integrated with Bepoz Point of Sale.

YOUR NEW CUSTOMER COMMUNICATION CHANNEL.

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AUSTRALIAN HOTELIER DECEMBER 2018 | 17

SOFTWARE TECHNOLOGY WHERE TO START For those publicans setting up or looking to start again, Smee has some really clear advice.

“The key thing is having a really good and strong POS system, in terms of hardware and software. That can definitely influence your productivity. Our partners in that space are companies like Vend and Kounta and a few others that do a really good job of that.

“Accounting software is the other one that will help simplify people’s lives significantly, providers like Xero or Vend. In Australia they’re probably the leading cloud-based solutions at the moment.

“Then if you’re taking care of your sales, and your accounting, then the thing you should be taking care of is your staff,” says Smee, which is where he would suggest Deputy comes in.

What’s now clear is that an entire generational shift is taking place, with a younger generation so at home with technology, sitting slightly uneasily within a two-speed adoption of technology.

“With some clients fear of change and the unknown [is holding them back],” says Verlaque. “Not understanding what these technologies such as customer engagement are and how they can provide benefits in growing a business. On the other hand we have many clients who pride themselves on being early adopters and embrace these types of technologies and often drive where our development heads.”

So what’s around the corner? Verlaque highlights three key areas to watch out for in 2019 – customer engagement or loyalty apps, online reporting platforms and self-ordering opportunities. “This is really the next big one,” says Verlaque.

Social media can be a powerful tool bringing customers and businesses together

“WE FIND THAT TOO MANY – IN OUR MIND – BUSINESSES ARE STILL USING A LEGACY SOLUTION FOR THEIR ROSTERING AND WORKFORCE MANAGEMENT” – LIAM SMEE, DEPUTY

NEW DEBIT CARD SUPPORTS CASHLESS MICRO-DONATIONS FOR CHARITIES A new prepaid debit card and smart wallet app just launched is hoping to tap into millennials’ generosity through micro-donations. The ImpactPay card allows tech-forward Australians to add micro-donations with every cashless transaction they make. The thinking is that harnessing easy-to-use technology through everyday purchases – at hotels, among other venues – may allow micro-donations to add up to significant sums for charities.

ImpactPay data reveals three in four millennials would donate to a charity each time they tap their debit card and make micro-donations every time they shop online.

“This cashless generation has grown-up in a mobile-first world where a social footprint is evidence of life and the business of living,” says Adam Levine, co-founder of ImpactPay. “From ordering dinner to managing their super, it happens through the tap of a card or swipe of a smartphone. By launching a movement that democratises giving, harnesses existing habits, and amplifies the power of the collective, we can change the world.”

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ImpactPay founders Regina and Adam Levine

CRAFT BEER

TOP

CRAFTING PROFITS FROM BETTER BEER WITH IRI DATA SHOWING CRAFT BEER IN DOUBLE DIGIT DOLLAR GROWTH OFF-PREMISE, IS IT TIME TO LOOK AGAIN AT MAXIMISING THE OPPORTUNITY ON-PREMISE? CRAIG HAWTIN-BUTCHER TALKS TO SOME OF THE FASTEST GROWING BEER BRANDS AND MOST-AWARDED PUBLICANS FOR ANSWERS.

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ata just released by the off-premise data experts IRI show that craft beer is enjoying double digit dollar growth of 11.9%, or over half of the total beer growth, with just 10% share of the beer category dollar sales. What that means is, at least in the off-premise, craft beer is riding the wave of ‘premiumisation’ where drinkers are trading up to ‘higher quality’ offerings.

But can this data tell the story on-premise too?

Absolutely, says Stone & Wood’s Head Brewer Caolan Vaughan.

“There’s a strong link between on and off premise success,” says Vaughan, whose Pacific Ale IRI confirms as the third highest value brand in dollar sales off-premise. “They are predominantly the same consumer switching the environment they enjoy their beer based on occasion. At Stone & Wood we partner equally with customers in both channels, maintaining a healthy balance between draught and pack beer.”

Meanwhile IRI data confirms Stone & Wood’s Pacific Ale is also the fifth fastest-growing offpremise beer brand. IRI data also shows that

GROWTH CRAFT BEER BRANDS, OFF-PREMISE 1. Wild Yak Pacific Ale 2. Gage Roads Single Fin Summer Ale 3. James Squire 150 Lashes Pale Ale 4. Balter Brewing XPA 5. Stone & Wood Pacific Ale 6. Cricketers Arms Session Ale 7. Kosciuszko Pale Ale

domestic craft beer dominates craft beer sales – generating a whopping 96% of dollar sales and 95% of dollar growth.

CATEGORICALLY CRAFT It’s also important to distinguish between craft’s two key sub categories – Gateway Craft and Exploration Craft. Exploration Craft is consistently delivering growth whereas Gateway Craft growth has trended lower for each of the last four quarters. Exploration Craft delivered just over $2 out of every $3 in growth for craft beer from just over one-third of dollar sales.

Sales for Gateway Craft in the latest quarter were more than $5 million lower than for the same quarter a year ago.

PUBLICANS TAKE NOTE

8. Young Henrys Newtowner Ale 9. Brookvale Union Ginger Beer 10. James Squire The Swindler Tropical Pale Ale Note: Top 10 growth brands are ranked in dollar sales growth and generate 56% of craft beer sales dollar growth. Source: IRI MarketEdge data MAT to 30/09/18 unless otherwise stated.

So what can the more traditional pubs learn from these figures and the rise of brewpubs? “That many people like to enjoy more than just mainstream beers,” says Steve Jeffares, co-founder of Stomping Ground – awarded Australia’s best brewpub. “That

AUSTRALIAN HOTELIER DECEMBER 2018 | 19

HOW TO PUT TOGETHER A WINNING BEER LIST STEVE JEFFARES, CO-FOUNDER OF ‘AUSTRALIA’S BEST BREWPUB’ STOMPING GROUND

“There’s a strong link between on and off premise success, they are predominantly the same consumer switching the environment they enjoy their beer based on occasion.”

– Caolan Vaughan, Stone & Wood, Head Brewer doesn’t mean you can’t have some mainstream beers on tap,” concedes Jeffares, but urges: “just add some local, independently made beers into the mix too. I understand that publicans find the cheques often offered by larger breweries attractive but offering some local beers can attract more business,” Jeffares believes.

Jeffares also believes the rise of craft beer will not be dampened easily.

“Craft beer is certainly not a fad,” says Jeffares. “It is a fundamental shift in consumer buying behaviour that will become ever more popular in my opinion. People are increasingly interested in locally produced products of all descriptions and enjoy the stories behind those products. The fact that the largest breweries in the world are strategically gobbling up some of the better independent breweries illustrates just how mainstream craft beer has become.”

Jeffares also believes an improved beer offering towards craft improves other revenue lines in pubs.

“I certainly think adding some local beers in a variety of styles as part of a pub’s beer range can help them set them apart from their competition. Beer menus that include some tasting notes and staff with at least basic beer training will elevate the customer experience even further.

The international Cicerone certification programme has a Certified Beer Server online course that I think will become a minimum standard in the next few years.”

With data showing craft beer is selling, and some of the best in the business showing how it can improve your business, now could well be the time to dip your toe towards greater profits.

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1. THINK LOCAL: Do some research to find out the best breweries local to your venue. Then get a panel of your staff and customers to help the difficult task of sampling their wares to choose some favourites!

2. ROTATE OFTEN: It can be hard work for a publican to change their beer menu but at the very least have one tap that changes relatively frequently (or perhaps every keg if you can handle that). This will keep your beer list interesting and customers interested.

3. BEYOND THE PALE: It’s critical to ensure you include easier drinking beers on tap but try offering more than just pale lagers or pale ales.

Some great beer styles may not sell fast enough on tap but maybe try including them in your fridge. You must let people know they’re there though.

CRAFT BEER

THREE THINGS YOU NEED TO KNOW ABOUT CRAFT BEER RIGHT NOW 1. THE RETURN OF CRAFT LAGER: In the craft world, lager has long been associated with mainstream beer, and the flavourless, fizzy yellow water that the whole movement sprang up to fight against. These days, there are signs that the industry is coming full-circle; any brewer worth their salt knows that brewing a clean lager is really difficult – with fewer hops, sourness or booze to hide behind – and many are rising to the challenge.

Also, Australians clearly like lager, so why not offer Tam All them one brewed by an independent, local brewery – Editor of enby, BARS&c Assistan lubs, and kill two birds with one stone? t Editor of Beer

& Brewe

2. CANNED BEER: While obviously more applicable to the offpremise, the rise of the craft tinnie is something that savvy publicans should be paying attention to. Why not supplement your tap selection with more limited-run or boundary-pushing cans in the fridge? Just make sure you draw attention to them with signage, or even a dedicated ‘tinnie menu’.

3. FRUIT AND BEYOND: More and more breweries are experimenting with the addition of different ingredients – beyond the standard four of water, malt, hops and yeast – as a way of enhancing the flavour and aroma of their creations. Citrus IPAs and pale ales are becoming a dime a dozen, so don’t be surprised if you start to see more ‘out there’ ingredients included in the newest release from your local brewery.

r

CRAFT BEER PROMOTION

Summer Sizzlers

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CRAFT BEER PROMOTION

FROM PALES TO BLUSHES, IPAS TO SOURS, WE HIGHLIGHT SOME OF THE TOP TIPPLES TO STOCK IN YOUR PUB THIS SUMMER.

1. HOLGATE BREWHOUSE HOP TART BLUSH

A semi-sour pale ale with a raspberry and blueberry fruitiness, a deep rose colour and an incomparably refreshing tartness with a lemony hop character. A true new world beer and a quenching summer ale. 4.6% ABV. www.holgatebrewhouse.com

3. HOPE BREWERY

6. ENDEAVOUR

Brewed at the picturesque Hope Estate, Hunter Valley, NSW. An authentic, Australian and award-winning pale ale is the ultimate summer quencher. Full of fruit-driven flavours and aromas with a mild bitterness. 4.5% ABV. www.hopeestate.com.au

A zesty fusion of their signature pale ale, tangerine and blood orange. A very sessionable beer, with a little blood orange sweetness, balanced by the pithy bitterness of tangerine.

4.5% ABV. www.endeavourbeer.com

4. COLONIAL BREWING CO

7. PIRATE LIFE

This seasonal is brewed in Margaret River, WA. A light body with a hint of sweetness. Citra and mosaic hops provide a vibrant tropical aroma, but with low bitterness to keep this golden sour light and refreshing. 4.6% ABV. www.colonialbrewingco.com.au

A West Coast style pale ale with a bucket-load of big mosaic and cascade hops, full malty backbone and a characterful yeast. Enjoy as fresh as possible. 5.4% ABV. www.piratelife.com.au

PALE ALE

SOUTH WEST SOUR

2. URBAN ALLEY BREWERY 5. BATCH BREWING CO URBAN ALE Brewed with American and Australian hops, dry hopped with a classic European variety. Vienna Malt brings honey while Australian wheat gives a relaxed mouthfeel. A classic American-style ale yeast gives a crisp, clean finish. 4.5% ABV. www.urbanalley.com.au

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PASH THE MAGIC DRAGON

This fruited sour has an amazing pink colour from the dragonfruit and huge passionfruit notes on the nose and palate. A perfect and refreshing summertime beer. 4.5% ABV. www.batchbrewingco.com.au

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NEW CITRUS PALE ALE

PALE ALE

8. PANHEAD

QUICKCHANGE XPA An extra pale ale using a lighter malt base with a glorious hit of alpha oils from mosaic, galaxy and citra hops gives a delicate colour and notes of mango, guava, lychee and pineapple. 4.6% ABV. www.panheadcustomales.com

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AUSTRALIAN HOTELIER DECEMBER 2018 | 23

CRAFT BEER PROMOTION

9. MOUNTAIN GOAT

12. MOON DOG

One of two original hot-weather staples, this style of beer should be enjoyed all year. Low on bitterness and full of fruity, crisp characters, Summer Ale is a real thirst quencher. 4.7% ABV. www.goatbeer.com.au

Proudly independent and Australian-owned, Old Mate is a balanced pale ale with a clean, biscuity malt flavour. Cascade, centennial and El Dorado hops give peach and grapefruit characters. 5% ABV. www.moondogbrewing.com.au

10. THE LORD NELSON

13. STONE & WOOD

A spiced session ale, cut with just enough fennel and star anise to make your taste buds go pop, and the perfect complement to some of our favourite fare at The Lord. 4.2% ABV. www.lordnelson.brewery.com

Refreshing Australian pale ale hopped with galaxy, ella and enigma with tropical stone fruit aromas and flavours.

A medium-bodied mouthfeel from pale and crystal malts, finishes crisp with a firm bitterness. 5% ABV. www.stoneandwood.com.au

SUMMER ALE

PEKING POPPI

OLD MATE

CLOUD CATCHER

11. BATCH BREWING CO TRIPPY HIPPY’S VOODOO GOLD

A hoppy golden ale using ‘Voodoo malt’ from our friends at Voyager in Riverina, NSW. Offers raison and caramel notes, with El Dorado hops giving big tropical fruit aromas. 5.6% ABV. www.batchbrewingco.com.au

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24 | DECEMBER 2018 AUSTRALIAN HOTELIER

PHOTOGRAPHED AT ENDEAVOUR TAP ROOMS, THE ROCKS BY SIMON TAYLOR. TEKU GLASSWARE BY RASTAL, AVAILABLE AT RASTAL.COM. STYLING BY KEA THORBURN.

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DESIGN & BUILD

Market fruit plate and granola Views out over Broken Bay

The extensive outdoor terrace with beach and sea views

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DESIGN & BUILD

BOATHOUSE SETS SAIL FOR SUMMER PATONGA’S BEACH HOTEL GETS MORE THAN A NAME-CHANGE, BUT AN ENTIRELY NEW ETHOS. CRAIG HAWTIN-BUTCHER TALKS TO THE BOATHOUSE GROUP TEAM ABOUT THEIR NAUTICALLY-THEMED, RELAXED-VIBE-INDUCING NEW FORAY AT THE RENAMED BOATHOUSE HOTEL PATONGA.

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ormerly The Patonga Beach Hotel and idyllically set on the north bank of the Hawkesbury River within NSW’s Central Coast, this newly renovated venue is rapidly staking its claim as the region’s most relaxing beachside hotel.

Now part of The Boathouse Group, The Boathouse Hotel Patonga takes its berth alongside the group’s seven other Sydney-focused hospitality businesses established by husband-and-wife duo Pip and Andrew Goldsmith in 2008. The group creates waterside-living vibes in venues that also look to cater for events and gatherings.

KEEPING IT IN-HOUSE Aside from seeking fantastic waterside locations, the group are also fortunate to have both operational and creative capabilities in-house, with the Boathouse design team working on the design of the hotel alongside architect Nick Taylor and builders Peloton Constructions.

“It was very much a team effort,” says Andrew Goldsmith, Managing Director of The Boathouse Group. “Peloton are fantastic and helped us build our venue at Shelly Beach in Sydney. Justin Sweeney, one of the directors, managed the whole process from start to finish.”

Andrew is equally delighted with the venue and location as with the team around him. “We were lucky enough to be able to take over the hotel this time last year,” says Andrew. “We have for many years loved Patonga, so we feel very fortunate to be able to be a part of this special community. Patonga is an idyllic coastal fishing village and we think it is the perfect location for a Boathouse. Patonga feels like it is a world away, however it is only a half an hour ferry trip from Palm Beach or an hour from the North Shore of Sydney. The hotel also gave us an opportunity for a small accommodation offering, which will be opening in the New Year.”

These guestrooms will include 1, 2 and 3 bedroom options, each with a balcony with waterfront views.

Complementing the overnight accommodation is a flexible dining proposition, with the hotel offering

a menu that spans breakfast, lunch and dinner five days a week, with lunch and dinner still available the remaining two days. This menu dwells on quality pub classics with a natural focus on seafood. The takeaway kiosk caters to passing daytime traffic and looks to capitalise on the area’s swelling weekend and public holiday numbers.

The venue is very open and aims to flow well between indoors and outdoors. Focused around the large outdoor deck with feature water fountain, there is also indoor seating and a large bar. Undercover walkways with landscaped gardens seek to connect the hotel’s various spaces while the group has worked hard to connect the bustling takeaway kiosk with the hotel itself.

AIMS EXPLAINED Operationally the aims of the renovations were clear.

“We didn’t want to lose the relaxed feel of the hotel,” says Andrew. “Our aim has been to improve the functionality of the venue and to offer a better experience and product for our guests. We changed around the layout, increased the size of the kitchens and bar, and improved the outdoor deck and guest rooms. The hotel did not work well during the peak times, so improved speed and efficiency has been a big focus” says Andrew.

“There has been a big emphasis on getting the back-of-house to work,” agrees Pip Goldsmith, The Boathouse Group’s Creative Director, confirming the venue offered little space BOH prior to the renovations. Group Operations Manager Heath Bambridge was tasked with making sure the hotel could in future be run as efficiently as possible. “He spent a lot of time working through this with our architect to make sure it all flows smoothly,” says Pip. On a design level, Pip was tasked with emphasising the superb location and improving flow.

“We really tried to enhance the surrounding natural beauty of the venue,” says Pip. “We also wanted to make the venue more light-filled and flow better between the different areas. We added our Boathouse look and feel, and hoped to create a venue where our guests feel welcome, relaxed and like they are on holidays.”

AUSTRALIAN HOTELIER DECEMBER 2018 | 27

DESIGN & BUILD That look and feel is “more classic than trend based,” says Pip. “To us it is just about trying to make the hotel feel as it should being next to the water, and at the same time creating a look and feel where everyone is welcome.”

RELAXED AND FUN How this manifests itself is a continuously-evolving look and feel. The group aims for venues to feel light, bright, relaxed and fun. This means an abundance of flowers, plants, produce and coastal decor to complement the waterside locations.

“We have tried to use simple and hopefully long lasting materials as much as we can. It is our first time using terrazzo for the floors so hopefully they last the test of time,” says Andrew.

There’s also a consistency throughout the spaces to help unify them. “We have used the same materials across the venue,” says Pip. “Terrazzo flooring, natural stone on all our counters and bar surfaces, timber panelling on the walls and fortunately we could retain the original stucco on the exterior of the building. We also reused all of the original windows and doors of the hotel.”

After six months of intensive renovations, the hotel group appears delighted with the result. “The venue is much brighter and lighter and takes advantage of the surrounding natural beauty”, says Pip.

Main bar area

TOP TOURISM The holiday atmosphere and relaxed location is something of a double-edged sword, the team admits.

With the pub and surrounding area immensely popular, increasing the kitchen size to accommodate the high number of covers was essential. Given the occasionally volatile nature of the tourist trade and the location’s inherent seasonality, the group has responded both operationally and aesthetically. A retractable roof over the outdoor deck allows for plenty of undercover seating, which is best suited to protection from the summer sunshine as well as winter rain. While the venue itself is designed “to be able to gear up and gear down depending on the weather and season,” says Andrew, “this will be very important as the venue is so isolated.”

That isolation is both real yet evolving. “We hope the hotel will be worth the journey for the Central Coast community, as well as day-trippers from Sydney,” says Andrew. “We have also felt more and more people are moving out of Sydney, especially to the Central Coast, as it provides people with such a great quality of life. It has been very important for us to make sure the hotel still caters for our local communities. We have always had plenty of Central Coast visitors at The Boathouse Palm Beach, so this gave us the confidence to open our first venue on the Central Coast.”

Now the venue has reopened, the operators see the results much as they hope their customers will.

“We love the outdoor space we have,” says Andrew.

“There is nothing better in our minds [than] relaxing on the deck in the afternoon having a drink and a meal looking over Broken Bay. We love the peace and quiet in Patonga,” says Andrew.

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Beer battered flathead and chips Cucumber cooler cocktail, negroni and pomegranate mojito

Main outdoor area

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CALENDAR

SPORTS FIXTURES AS IF DECEMBER ISN’T BUSY ENOUGH, THERE’S ALL THIS LIVE SPORT TO ATTRACT A CROWD – HERE ARE YOUR HIGHLIGHTS FOR THE MONTH AHEAD.

CRICKET

NFL

The Big Bash League gets underway with 59 matches played over 61 days where sides play each other both home and away.

When: Season opener 19 December, Adelaide Strikers v Brisbane Heat, 7:15pm.

Channel: Fox Cricket

The gridiron game continues to dish up those perfect lunchtime starts to see your paying customers through until the late afternoon.

When: Chargers v Chiefs, 14 December; Saints v Panthers, 18 December; Broncos v Raiders, 25 December. All at 12:15pm.

Channel: ESPN

A-LEAGUE

CRICKET

Every Hyundai A-League game live in HD on Fox Sports in December including all the fierce rivalries fans want to see.

When: 15 December, Western Sydney Sydney FC, 7.50pm; 22 December, Melbourne City v Melbourne Victory, 7.50pm; 23 December, Central Coast v Newcastle, 5pm.

Channel: Fox Sports

The Australian men’s team face old rivals India in the Domain Test Series.

When: First Test in Adelaide, 6–12 December, 11am. Second Test in Perth, 14–18 December, 1pm. Third Test in Melbourne, 26–30 December, 10.30am (January’s Fourth Test, 3–7 January in Sydney).

Channel: Fox Cricket

NEXT MONTH

Those lunchtime starts continue to deliver, with the NFL shifting things up yet another gear as the playoffs get underway in January.

When: Dates throughout January.

Channel: ESPN

*All times are AEST

30 | DECEMBER 2018 AUSTRALIAN HOTELIER