Australian Hotelier June 2021

AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 38 No. 5 - June 2021

IN THIS ISSUE: BAR DESIGN | TAKEAWAY AND DELIVERY | KITCHEN SKILLS

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CONTENTS & ED’S NOTE

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

Contents SPECIAL FEATURES 12 Dark Beer: Guinness is launching a

new campaign to make the beer and winter synonymous.

14 Bar, Beer and Cellar: Seasoned

publicans share their ultimate bar design features.

20 Ed’s Takeaway and Delivery: The case for Pick

ditching the third-party delivery apps and setting up a direct ordering system.

24 Kitchen Skills: How one Perth pub

kitchen is taking ‘in-house’ to the next level.

P32 28 Venue Profile: The Banana Bender Pub

may be quirky, but the new exec chef is adding refinement to the menu.

32 Menu Strategy: Hotel Esplanade takes

The Espy Kitchen in a new direction.

REGULARS 8 News: What’s happening in pubs

across Australia.

34 Design & Build: City meets country at

the Royal Richmond Hotel.

38 Tales from the Top: Matthews Hospitality

is investing in domestic tourism in SA.

Editor’s Note offer a whole variety of

two esteemed hoteliers make the case from

experiences to many

switching to direct ordering systems (p 20).

different people, the one

Perth publican John Little explains why his

foundation that can be

kitchen team go above and beyond in making as

agreed on for any pub

much as they can from scratch (p 24), and the

is a solid F&B offering. If you’ve got a public

new executive chef at Banana Bender Pub on

bar with a decent offering of beer, wine and

the Sunshine Coast is adding hints of refinement

spirits and a bistro with at least the pub

to the menu at the quirky hotel (p 28).

There’s plenty to sink your teeth into this issue!

sure they are of high quality and stand out from your competitors is what makes the

Vanessa Cavasinni

difference between a good and a great pub.

P: 02 8586 6201

Plus they bring in a crowd.

E: vcavasinni@intermedia.com.au

This issue is all about F&B, and looks at venues and operators who have nailed these

‣ No- and Low-Alc

two streams – all in very different ways. Hear

‣ Entertainment

from a variety of publicans on what they deem

‣ Marketing and Social Media

6 | Australian Hotelier

EDITOR: Vanessa Cavasinni vcavasinni@intermedia.com.au JOURNALIST: Dan Hughes dhughes@intermedia.com.au NATIONAL SALES MANAGER: Jason Wild Tel: 02 8586 6213 jwild@intermedia.com.au GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP: Shane T. Williams GROUP ART DIRECTOR – LIQUOR AND HOSPITALITY: Kea Thorburn kthorburn@intermedia.com.au

SUBSCRIPTION RATES

essential in a good public bar (p. 14), while

course, investing in these offerings, making

PUBLISHER: Paul Wootton

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While a modern pub can

staples, then you’ve got yourself a pub. Of

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The Lorne Hotel on the Great Ocean Road is Merivale’s second Victoria venue

In the

news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

MERIVALE CONTINUES EXPANSION OUTSIDE OF SYDNEY Merivale has picked up the pace in its expansion strategy outside of Sydney in the past month. After acquiring its first regional venue (The Quarterdeck on the NSW South Coast) and then its

Merivale has acquired Cheeky Monkeys Restaurant & Bar in Byron Bay

first venue outside of the state (Tomasetti House in Melbourne), the hospitality juggernaut has shown that it’s serious about its expansion out of Sydney, with the recent announcements of two further acquistions. The group has now also purchased Lorne Hotel on the Great Ocean Road in Victoria, as well Cheeky Monkeys Restaurant & Bar in Byron Bay. Lorne Hotel was sold as a freehold going concern for $38 million. The sale was brokered off-market by JLL Hotels & Hospitality’s John Musca and Will Connolly. The hotel was sold by the Upham family, who have operated the sprawling pub for almost 20 years.

“The Upham family couldn’t think of better custodians of the Lorne Hotel than the Merivale Group. We leave knowing that the

private owners to committed industry stakeholders like Merivale, is quite special,” stated Musca.

Merivale also ended months of speculation about a move

residents of Lorne and tourists that visit our beautiful town will

into the Byron Bay market, buying Cheeky Monkey’s Bar and

have an amazing experience when visiting the venue. We wish

Restaurant on Johnson Street.

them all the best,” stated Paul Upham.

The pub is centrally located on the Great Ocean Road, and features a large restaurant, bistro and bar, 120-pax function

The deal, again brokered by Musca, is Merivale’s first move on the far north coast of New South Wales.

“I’ve been going to Byron since I was ten years old, so it has

room, accommodation and an extensive beer garden with

always been a place close to my heart. I can’t wait to open our

ocean views. The sale included 10 EGMs and four adjacent

first venue on the North Coast and spend more time in the area.

holiday apartments.

There’s simply no place like it,” stated Hemmes.

“The Lorne Hotel is an iconic venue in a truly spectacular

The vacant premises at 115 Johnson Street occupies an 827

location. It has been an absolute pleasure getting to know John

sqm site, with 2am trading approvals and is situated in Byron’s

and Paul Upham, who have been the proud custodians of the

town centre.

venue for the last eleven years; we feel honoured to continue their

Within Sydney, Merivale has also recently acquired Norton’s

legacy and help usher the pub into the next phase of its incredible

Irish Pub in Leichhardt, adding to its inner west stable of Vic on

145-year history,” stated Merivale CEO Justin Hemmes.

the Park, 3 Weeds Rozelle and Queens Hotel in Enmore.

“There’s literally only a handful of very special oceanfront

Merivale shows no signs of slowing down in its acquisition

hotels like Lorne around the country and to again have the

strategy, having spent roughly $130 million on hospitality assets

pleasure of guiding the transition of a landmark from long-time

in the last two months.

8 | Australian Hotelier

The Surfair Hotel in Marcoola (centre) is one of the six pubs AVC and HPI have acquired

AVC and HPI agree on six-pub deal in Queensland Australian Venue Company (AVC) has sold six leased hotel freehold assets to Hotel Property Investments (HPI) in a deal mostly curated by HTL Property.

HPI invested a total of $32.7m in the six properties, with a weighted average yield of 7.75 per cent. Each has been leased to AVC on new 20-year contracts. HTL’s managing director Andrew Jolliffe told The Shout the company had worked on five of the deals, with the Capella Hotel deal being completed

by Andy Nason at Power Jeffrey & Co. The assets purchased are: • Surfair Hotel – $10.45m – Settled May 2021 • Commonwealth Hotel, Clermont – $3.06m – Contracted to settle June 2021 • Grand Hotel, Clermont – $2.78m – Contracted to settle June 2021 • Capella Hotel, Capella – $3.34m – Contracted to settle June 2021 • Commonwealth Hotel, Roma – $9.78m – Contracted to settle June 2021 • White Bull Tavern, Roma – $3.25m – Contracted to settle June 2021

Jolliffe said the deal highlights the strength of the national hotel market right now.

“Sydney publicans have typically looked north to Queensland when local opportunities have been limited, but with Merivale’s latest incursion into Victoria with over $80m

HTL’s Glenn Price, said: “We’re delighted to have managed

worth of assets already acquired, we are witnessing a shift

the multiple sale of hotels to HPI and on behalf of our valued

in the lens through which the national market is now being

Queensland client base.”

viewed by the leading players,” he said.

HPI’s CEO, Don Smith commented: “The acquisition of

“As such, HPI’s svelte acquisition of these geographically

these assets demonstrates HPI’s strong relationship with

strategic properties, indexed to such a strong lessee covenant,

AVC and our ability to transact efficiently to the benefit of

applies further rigidity to the long term trajectory the asset

all parties.”

class is enjoying.”

NEWS

The Sydney Collective names new CEO

The Portside Tavern in Port Pirie is the group’s second SA purchase

Notable NSW hospitality operator Fraser Short has announced that he is handing over the reins of his group The Sydney Collective, with Brett Sergeant appointed as CEO. Sergeant was most recently the CEO of Colonial Leisure Group, and before that COO of Merivale.

Short started The Sydney Collective a decade ago with the reimagining of the old Brooklyn Hotel in Sydney’s CBD into The Morrison Bar & Oyster Room. He has since built a portfolio of eleven pubs, bars and restaurants that include Watsons Bay Boutique Hotel, The Imperial Hotel Erskineville, Park House, Northies Hotel and

BLACK RHINO GROUP BETS ON SOUTH AUSTRALIA

Republic Hotel.

The Victorian gaming-focused pub group Black Rhino Group has begun its

In the last six months The Sydney Collective has

expansion into South Australia, with two regional pub purchases in the state –

also expanded into New South Wales’ Northern

the Newmarket Hotel in Port Adelaide, and the Portside Tavern in Port Pirie.

Rivers region, with three new acquisitions: The

The former hotel deal was brokered by Mathew George of CBRE Hotels and

Farm, Lennox Hotel and Illawong Hotel. This

Grant Clarke of McGees, while the latter deal was brokered by JLL Hotels &

growth in the business led Short to reconsider the

Hospitality’s Will Connolly.

management structure of the group.

“Sydney Collective has grown to a scale whereby

The Newmarket Hotel sits adjacent to the recently upgraded $50 million Port Plaza Shopping development, and its offer includes 32 EGMs, dining

the culture and people will only benefit from a

facilities including atrium dining, a public bar with TAB facilities, alfresco and

proper governance structure. Brett comes with

smoking areas, and extensive upstairs rooms ready for future upgrades.

impeccable pedigree and has an amazing track

The Portside Tavern has recently had a significant refurbishment, and its

record of delivering service excellence. He is equal

offer includes a spacious bistro with ‘Café Primmo’ branding, a 32-EGM

parts creative, professional and an amazing cultural

gaming lounge, first-floor nightclub, craft gin bar and a 2am liquor licence.

fit to the values of TSC.” Sergeant has over 20 years’ experience leading

While the Black Rhino Group owns 20 venues within Victoria, owner David Tomsic has identified South Australia as a market in which he plans to be

some of the country’s most successful and high-

more acquisitive in the next 12 months, as tighter yields in Victoria are forcing

profile hospitality businesses, including nine years

him to look elsewhere.

at Merivale as COO and more recently as director

“Our plans are to buy pubs and keep the existing staff on, inject some

of hospitality for Event Hospitality & Entertainment

capital into them, upgrade the product on the floor and deliver high-quality

Limited, and CEO of Colonial Leisure Group.

venues back to the patrons and locals,” explained Tomsic.

“I am thrilled to be joining The Sydney

“I’m super excited about coming into South Australia and seeing in this new

Collective team and working closely with Fraser

era for us, we have several other exciting deals to announce in the very near

on continuing to build a great Australian hotel

future – both regional and metro, and my senior management team share my

business. I have watched in admiration as the

enthusiasm about our expansion.”

business has grown over the last ten years and

Connolly suggests another feature that is making the market more

look forward to leading such a talented group into

appealing is the introduction of bank-note accepting technology in the state’s

the future,” stated Sergeant.

gaming industry.

Short has also appointed Jacqui Corbett, (ex

“The SA market has certainly seen a spike in transactional activity in the

AVC and Drink and Dine Group) into the role

last six months, with interstate operators such as Black Rhino Group now

of COO and James Wicks, long-time friend and

identifying opportunities that have allowed them to acquire in a more rapid

business partner into the role of CFO.

rate than in more tightly held markets such as Victoria.

Short will continue to be involved in The Sydney Collective, but will turn his focus towards growth opportunities for the group and further developing the current assets.

10 | Australian Hotelier

“Naturally, this has encouraged existing operators to test the market and be rewarded with premiums seldom seen.”

Black Rhino Group is expected to announce more South Australian acquisitions – both regional and metropolitan – in the coming months.

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DARK BEER

‘Tis the season This winter, Guinness is launching a holistic and substantial campaign entitled ‘It’s Guinness Season’, making the cold weather and Guinness synonymous.

Pubs are getting in on the action.

AT THE time of year when on-premise beer

in its popularity in Australia – as given the tick of

consumption typically trends downwards, it’s

approval by its Irish originators.

the dark beer category that props up sales. And

of the highest quality it has ever been. There is

awareness and recognition – both globally and

a panel of experts at St James Gate that rate

in Australia – as Guinness. With a creamier,

the liquid we brew here and they’ve given us our

smoother texture and a more full-bodied flavour

highest ratings ever of late. It really is the taste of

than other beer styles, Guinness consumption is

‘back home’”, states Anderson.

ideal for the colder weather when comfort foods and drinks reign supreme.

Lion has also just completed its fourth national tour with Guinness brand ambassador Domhnall

This is particularly true on-premise, where the

Marnell, who has travelled the country, teaching

theatre accompanying the Guinness pour makes it

venue staff how to ensure they’re serving quality

a standout beverage option for patrons.

pints by adhering to the perfect serve and the

“Guinness is a living, surging, magnetic beautiful beer and Guinness drinkers know it. So much so

‘7C’s of Guinness Draught Quality’.

“We have a relentless focus on ensuring

[that] they’re happy to wait 119.5 seconds for their

customers get the perfect pint, every time.

pint to be poured and they demand quality. They

Guinness has seen some of the best recovery in

will walk by one pub to get to the one that pours

terms of distribution and volume post-COVID

the best ‘pint of plain,’” suggests Ryan Anderson,

given the fiercely loyal nature of its customers.

Guinness Brand Manager for Lion.

They expect the tap to be on.”

“This is evidenced by the myriad of rating pages and sites out there that punters will tap into before

‘It’s Guinness Season’

choosing their destination venue. It is quite simply,

In the same way that St Patrick’s Day and Guinness

irreplaceable in the on-premise.”

go hand in hand for the public, Guinness and Lion are

The quality of the beer is also a major factor

12 | Australian Hotelier

“The Guinness we’re brewing in Australia is

within the category, no beer has more brand

launching a new campaign, ‘It’s Guinness Season’, to

DARK BEER

make the beer and winter synonymous. The campaign

There will also be a win-in-venue aspect to the

will drive home the message that when it’s winter,

promotion, with thousands of Guinness-branded

Guinness is the beer and beverage of choice.

beanies to be given away on-premise.

The new campaign will be pushed in the on-

“[It] will offer instant surprise and delight to those

premise, off-premise and on social media. For pubs,

that are within the venue at the time, as we know

the key activation will be a national ‘shout’ available

this is important to create theatre.”

to the public, where Guinness and Lion will offer up

The on-premise activation is one prong of

up a limited number of free pints throughout winter,

Guinness’ campaign, which also includes the

with the campaign to kick off on 1 June. Participating

concept of the Guinness Lodge, where more

venues will receive two free kegs of Guinness to use

premium prizes can be won; off-premise draws; a

for the promotion. Pints will be redeemed in a similar

partnership with Concrete Playground in creating

method as Lion’s National Local Day campaign, where

‘winter guides’ for activities to do around capital

people register and download a voucher online that

cities; as well as a partnership with renowned

can be redeemed, through consumer-facing media.

chef Colin Fassnidge to promote Guinness a

“Within our partnership with Concrete Playground we will use a splash page over our ‘Winter Hub’ partnership (things to do around the country in

complementary beverage and ingredient for comfort foods.

While the campaign is holistic, the on-premise

the Winter). There will be a limited number of free

will prove crucial, as a pint of Guinness is the

pints up for grabs at certain moments throughout

signature pour of the beer, as Anderson attests.

the season. Participants can redeem the cash for

“Guinness drinkers know the surge of anticipation

their free pint straight to their wallet. They will be

they have when a pint is settling on the bar at their

directed to the Guinness Pub Finder to locate their

favourite local. It’s impossible to replicate this buzz

nearest tap,” explains Anderson.

in retail.”

Getting in on the messaging Anderson shared some tips on how pubs and their staff can promote Guinness as the winter beer.

• Suggest to punters that ‘It’s Guinness Season’ when they’re considering the beers at the tap bank!

• Offer meals combined with Guinness.

Guinness lends itself as an ingredient in many dishes as well as an accompaniment — this will be demonstrated in the partnership with Colin Fassnidge over the winter).

• Challenge your chefs to include it in their own recipes, and then get front-of-house staff to recommend a pint of Guinness when these dishes are ordered.

• Consider your Winter calendar of events and how Guinness can complement it.

Punters are looking for it more than ever – Guinness will be doing all it can to attach itself to any traditional Winter triggers, inviting participation in the brand at the most relevant time of the year.

June 2021 | 13

BAR, BEER AND CELLAR

The Villa at Longueville Hotel

Making your bar designs count Public bar designs can contain many elements from improved functionality to increased offering, however, the most essential factor to consider is the target demographic. By Dan Hughes.

The Angel Tavern’s new public bar

“People develop habits with hotels, sometimes over decades, and publicans need something significant to alter these behavioural patterns,” Kelly said.

“Depending on the size of the hotel the publican should make the offer [behind the bar] as wide as possible without watering it down too much.

CONSUMER CONFIDENCE is on the rise and there’s no

“If the bar has the capacity for a wide market with ‘something

shortage of choice for where to sit down and have a drink

for everyone’, then that is ideal. But if it is small it may be

with friends or an evening out with the family. But with so

beneficial to tighten the offer and target some specific markets.

many venue offerings available in regional and metropolitan

The simpler the better in a lot of cases.”

areas, public bar design must offer the best functionality and

The recent $700,000 refurbishment of The Angel in Malvern,

beverage quality to draw a customer in and keep them there.

Melbourne, for example, included the creation of a customer-

With so many different unique offerings and target strategies for each venue to consider during public bar design, according to Paul Kelly, director of Paul Kelly Design, one of the most important to remember is functionality over aesthetic.

“Unfortunately for the designers, functionality must always take

centric bar design which caters for each demographic in the community, according to its venue manager Brad Ford.

“Our over-arching components which will meet the needs of all our customers, was our main aim with the renovations to the bar.

It was to cater for those who come to sit around the front bar,

precedence over aesthetic as we have learned over the years that

or even for future customers if we decide to put in a restaurant,

efficiency and happy employees makes for happy customers and

bistro or cocktail bar,” Ford explained.

happy publicans,” Kelly said.

Essential elements for design It is essential a pub offering is unique and targeted to best serve its customers. Therefore, Kelly believes understanding your

“We’re trying to be that local pub that caters for a wide range of its community. Our bar design and fit-out was done with all our possible customers in mind so we’re not losing them to a pub down the road or anyone else.

“To have all of the regular pub options but to have a point of

community and what it wants from behind the bar is the most

difference in our design was an aim for us. It also allowed us to

element to consider before taking on new designs.

house more craft beers and local wines.”

14 | Australian Hotelier

margaret.mccarron@colonialbrewingco.com.au

jamie.richardson@colonialbrewingco.com .au

david.myors@colonialbrewingco.com.au

colton.thomas@colonialbrewingco.com.au

brae.maloney@colonialbrewingco.com.au

andrew.rowe@colonialbrewingco.com.au

nathan.richardson@colonialbrewingco.com.au

scott.muller@colonialbrewingco.com.au

bryce.novotny@colonialbrewingco.com.au

lachlan.kinnaird@colonialbrewingco.com.au

https://www.instagram.com/cbco_/

margaret.mccarron@colonialbrewingco.com.au

www.colonialbrewingco.com.au

BAR, BEER AND CELLAR

Expand your offering The Great Western Hotel located in Orange, NSW, is striving for a modern aesthetic and to add functionality to the hotel in its planned redevelopment which includes a bar transformation.

Hotelier Matthew Hardman said increasing the tap offering to service patrons is another way of improving visitation and customer satisfaction. He said The Great Western Hotel’s two bars don’t have the same offering, costing the venue important trade.

“The full range of facilities doesn’t exist in both bars, this will be addressed in the refurbishment. The number of beer taps on each font will be increased to enable the full range of beers, closer to customers,” Hardman explained.

Designs to a bar do not just mean improved tap quality or access. It can also boost storage to help expand on your offering of different categories, depending on the target audience.

Newly formed South Australian group BSGM Hospitality Services, has recently installed a new bar at its Stirling Hotel. It will improve service quality and functionality when serving its large wine offering while minimising wastage.

“We installed a bar to house our wine list offering.

The new section of the hotel has a dedicated loungestyle drinking environment, where guests can linger comfortably and explore our wine program,” BSGM Hospitality Services general manager – business development and operations, Joshua Hillary said.

“All our wine products are housed in the one central part of the hotel and are easily accessible to each of the other bars and event spaces.

“It has certainly caught the attention of all guests as they enter the property and we have seen a significant uplift in

Fresh beer tanks make for an eye-catching part of venue design

A point of difference with in-house brewing Including a brewery has its advantages and is a key “point of difference” according to Spark Breweries & Distilleries managing director and founder, Julian Sanders.

Having a brewery or distillery in-house will offer the freshest possible product for customers, however, one of its biggest draw cards for publicans is the design possibilities it brings.

“By putting your beer up in a bright serving tank on top of the fermenters you minimise the work that’s needed and you minimise the floor area available. The beer also prefers it if it’s never seen heat, light or oxygen,” Sanders explained.

“Going from a fresh beer tank to the tap is a very strong visual symbol. No matter how much they know or care about brewing, as soon as the beer drinker walks into a venue, when they see a huge shiny pipe connected from a tank to a draft tap, the penny drops in their head. Everybody understands that.

“What often works well is to put the production brewery at the back of a space where it has its utilities and logistics access without getting in the way of the venue. But put serving tanks behind the bar for all to see. When you incorporate that with the serving table it gives you a really great set of design options.”

patronage from our event and accommodation guests.”

Stop wasting your time and booze Does quality beer come at a price? Ford certainly believes so. Having taken over management of The Angel in November last year, the first area he identified that needed upgrading, was the beer system.

He said spending extra to ensure a premier system was installed during the pub’s February upgrades has not only considerably changed the quality of the beer but led to an increase in positive feedback.

“With the new system it works out that there is only two pints of beer from the manifold to the tap, so when cleaning the lines once a month we don’t have to worry about too much wastage. We’ve seen a marked improvement since the old system where we were losing about a keg of beer per fortnight,” Ford said.

16 | Australian Hotelier

Longueville Hotel’s Public Bar

“Since installing the new system the most common feedback we get is ‘Wow that beer’s cold’ so it is definitely a clear component to any pub that if you’re going to have beer you better make sure it’s cold.”

Improving the design of a bar and attracting new customers also helps with long-term wastage of wine. As The Great Western Hotel supports the impressive wineries in the Orange region, its upgrades will also draw in more customers, ultimately reducing wastage.

“The intended refurbishment will increase turnover. This will inevitably help with waste, particularly in the area of wine by the glass,” Hardman said.

“Orange has become a prominent wine region and at The Great Western, we embrace that by offering a wide range of local wines by the glass. Increasing the turnover for the hotel, will assist in any current wastage of slower moving wines where bottles have been open for longer than optimum.”

When considering the design of a public bar, it is essential to first consider the key demographic and competition in the area. While designs will differ to have a unique point of difference, one thing remains essential: providing target customers with the most efficient and best quality experience possible, while doing so in a functional and wasteminded operation.

Stirling Hotel

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June 2021 | 17

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ESSENZA

AUSTRALIAN HOTELIER

Foodservice Inspiration For Your Pub

i ng rv e S

coming soon available July 2021

tio es g g su

n

Oxford Tavern’s in-house delivery was so popular that some weeks of the lockdown did better trade than pre-COVID weeks.

TAKEAWAY AND DELIVERY

A direct order

A new survey suggests consumer sentiment is swinging away from third-party delivery apps, as patrons want to support local venues directly with their at-home dining options THIRD-PARTY DELIVERY apps such

conducted by SevenRooms of more than

use third-party delivery apps due to the

as Uber Eats and Deliveroo have had

1000 Australians across the country found

high costs involved, while others have

a huge burst in popularity and usage

that the majority (63 per cent) wanted

viewed a take-up of the apps as necessary

with the Australian public in the last

to do all they could to directly support

so as to not miss out on the increasing

few years. Research from Roy Morgan

local restaurants. The same percentage

takeaway market. But with evidence

shows that nearly one in five Australians

of survey participants also believed that

suggesting that Australian consumers are

were using a meal delivery service

these third-party apps charge too much,

moving away from the apps to support

app in early 2020 – before the COVID

and that it’s cheaper to order directly with

venues locally, an argument is being made

pandemic boosted the usage of these

a local venue.

for venues to set up their own takeaway

apps even further, as on-premise dining

Anecdotally, there were suggestions

and delivery capabilities.

was restricted for large periods of the

that this change in sentiment began the

year across the country.

longer the pandemic went on in 2020,

– in a direct-is-best approach. This was

These apps have gained popularity

“We believe – as do many venues now

with the public’s awareness of just how

overwhelmingly reflected in our research,

swiftly in the last few years – Roy Morgan

much hospitality venues were suffering

too, which found that almost half of

suggests Australian user numbers doubled

from trading restrictions. The fact that

Australians (44 per cent) would be more

between mid-2018 and the beginning

delivery apps take between 25-35 per

likely to order through a venue’s own app

of 2019 – but new research suggests

cent commission on orders did not help

or platform than a third-party platform,”

consumer sentiment towards these apps

with the change in sentiment.

stated Paul Hadida, general manager –

is starting to turn against them. A survey

Many publicans have been reticent to

something new to cheer about!

Australia, for SevenRooms.

TAKEAWAY AND DELIVERY

DOING IT YOURSELF

two weeks we were hiring staff – we

While many pubs have never felt the

hired eight new staff just for that

need to offer a takeaway component,

venue, in addition to the staff we

lockdowns and trading restrictions in

already had,” explains Thorpe.

the last 18 months have necessitated

For both operators, the set-up

the change. At the Oxford Tavern in

and costs associated with a direct

Sydney’s inner west and the Robert

ordering capability were not too

Burns Hotel in Carlton, Melbourne,

difficult, and made more sense than

takeaway and delivery was viewed as

paying hefty commissions to the

a way to keep some form of revenue

likes of Uber Eats and Deliveroo.

rolling in when the national shutdown

Thorpe and his partner spent a

was announced in late March last

weekend setting up the online

year. The operators at both pubs

delivery portal using open-source

decided that setting up their own

software, and once it was up and

ordering systems was the way to go,

running spent $3000-$4000 a week

rather than using a third-party app.

with a digital marketing company

“The biggest thing was the cost [of

to place Facebook ads. He said

the third-party apps]. And then the

this was still cheaper than what he

second thing was we wanted to keep

would have had to pay the third-

the staff employed. So instead of

party apps, where the Tavern’s offer

outsourcing delivery, all of our casual

would have been competing for

staff were coming in and they were

marketing opportunities with dozens

the delivery drivers. That’s why we

of businesses in the area.

could keep all our staff employed,”

Professional photography was used to market Robert Burns Hotel’s takeaway menu

Nass used a third party just to set

Support Local survey results New research from SevenRooms, ‘Online Ordering Support Local’, has found that Australians want to support their local hospitality venues directly. The key findings are:

63% of Australian’s said they want to do all they can to directly support local restaurants

63% believe it’s cheaper to order direct and think third-party delivery platforms charge too much

states Gerry Nass, owner of the

up the online ordering capability,

Robert Burns Hotel.

and then spent money on Facebook

44% said if the restaurant had its own app

advertising, as well as doing a

for ordering, tracking, communications, they’d

for James Thorpe, director of

pamphlet letterbox drop to every

be more likely to order through them than

the Odd Culture Group, of which

residence in the postcode.

third-party platforms

The reasons were much the same

Oxford Tavern is a part. While the employed Thorpe could not have been

COMMUNITY ENGAGEMENT AND DATA

prepared for what a difference direct

While takeaway and delivery may not

ordering would make for the pub

be as popular for pub patrons now

during lockdown.

that punters can return to dine in at

key motivators were keeping staff

“The orders started rolling in and

their local, there’s still a place for the

by the end of that first week we had

service as a supplementary revenue

done triple what our revenue target

stream. Takeaway and delivery

was. In the weeks following that,

still accounts for 10-15 per cent of

some weeks the pub was actually

weekly trade at the Robert Burns

trading better than it was when it was

Hotel, with patron pick-up being the

open, just out of that kitchen. Within

most popular option.

bring a little coming soon - available july 2021

TAKEAWAY AND DELIVERY

“What they do is they order through the site,

that it was great and they wanted to experience

come in, have a beer while they wait and then

the venue in-house. That’s the kind of feedback

take it home. People are doing that more often.”

we get all the time,” says Nass.

Thorpe takes a pragmatic approach to the

Not only can a direct ordering system help

Tips on a direct ordering set-up

takeaway and delivery model, suggesting he

with long-term customer engagement, but

Gerry Nass and James

has kept it in case the community was ever to

having access to that data can help create

Thorpe have shared some

go into lockdown again.

custom experiences for loyal guests – whether

advice for any operators

in venue or at home.

considering setting up their

“It’s still there and it’s still going to form a part of our business plan until COVID is over because

“If a consumer orders directly from a pub or

we need to be as flexible as possible in this time,

restaurant’s own direct channels, the venue is

because things can happy very quickly so you

able to capture all their data, including their

want to have the infrastructure there to support

ordering preferences, favourite food or drink,

changing very quickly.”

home address and more,” explains Hadida.

While on-premise dining has meant takeaway

“This data helps them develop a holistic

orders for both pubs has declined, having

picture of every customer, enabling them

that capability during lockdown meant serious

to offer tailored experiences that encourage

engagement with community

repeat business and long-

that has paid real dividends

term relationships.

since lockdowns ended.

“We had this incredible

“For hospitality operators, this means that if a lockdown

own delivery and takeaway component.

• Spend money on digital advertising – like Facebook advertising – as well as print advertising like letterbox drops for your local area. Not everyone is online 24/7, and may not learn about your takeaway offer on social media.

moment when the venues

goes into effect again, a pub

opened back up again

could target a local regular

when all of Petersham and

who visits their venue every

photographer to shoot

surrounds, all of these people

Friday for a glass of wine with

your offer – it’s much more

– old regulars of the pub and

a tailored offer for getting

appealing that way.

thousands of new people –

that same bottle of wine

just descended on The Tav for

delivered to their home. Since

months. So it really reengaged

third-party online ordering

us with the community in a

platforms don’t share

huge way,” states Thorpe.

customer data like email

“In a way that handing

addresses, they wouldn’t

your food off to UberEats

be able to personalise that

doesn’t do, The Tav had this

communication if exclusively

really close connection with

using third-party systems.

the community. And all the

Venues are starting to

pubs that are owned by big

appreciate the value of a

groups in our area that just

direct approach and the

packed up for three months,

benefits that data ownership

•U se a professional

•U se promotions to introduce people to the offer. Examples include $10 off your first order, or a free side with offers over a certain amount.

•D on’t stick your whole menu on your takeaway offer – not all dishes travel well.

•S et up a budget to

they really suffered in that first period coming

can bring. Third-party platforms are still

compare what your costs

back because they didn’t have that sustained

valuable, but only as part of a broader strategy

are at going at it alone

engagement with the community. And I think

alongside direct channels.”

as compared to working

our local community really respected and wanted to support what we were doing.”

Takeaway and delivery is definitely an additional

with third-party delivery

revenue stream that pubs can take advantage

platforms. Will you save

of. Within that a major consideration is whether

money that can be used

during 2020 has meant a whole new batch of

to sacrifice a large chunk of revenue for the

elsewhere in the business?

patrons for the venue in 2021.

convenience of using third-party delivery apps,

If it costs you the same,

or whethet to bite the bullet and do it yourself.

can you find upside in

to the venue. Every time we found new

The latter option might mean a little more work

things like local hiring and

customers online who ordered with us during the

on the venue’s end, but revenue and community

community engagement?

lockdowns, those people have come back saying

engagement suggests it’s a worthwhile pursuit.

At the Robert Burns Hotel, the takeaway offer

“Going local introduces a lot of new customers

22 | Australian Hotelier

n gestio Serving sug

something new to cheer about!

New Name, same great taste and quality.

coming soon available july 2021

KITCHEN SKILLS

A cut above the rest

Fibber McGee’s in-house dry-aged beef and house-made ingredients offering is attracting Perth’s foodies to the Irish pub. Dan Hughes writes.

Dry-aged steaks are a huge draw at Fibber McGee’s

FIBBER MCGEE’S has seen high volumes of trade so far this year, owing to its ‘fresh is best’ mantra, making everything possible from scratch and dry-aging its beef for up to 48 days.

The Perth pub’s take on fresh and in-house made ingredients has also led owner John Little to start his own organic farm, bringing true meaning to farm to table. With a history as a chef himself having done his apprenticeship in the 1960s, Little appreciates the need for serving the best quality products possible.

After opening Fibber McGee’s in October 1998, he grew the Irish pub to be known for its service, food and imported Guinness. However, it wasn’t until 2007 that he invested in the 40-hectare organic farm.

While its operation was large enough for demand at first, word of mouth spread of the quality served at the pub, so Little had to source additional help.

“We’ve been in the farm since 2007, it is 100 acres of organic farm, but we could never keep up with the demand we have,” Little told Australian Hotelier.

“The volume of business really prevents us from only sourcing from our farm, I would have to have a couple of thousand acres to cover the beef I use.

24 | Australian Hotelier

Fibber McGee’s dry-age cabinets cost $8000 each

KITCHEN SKILLS

Head chef Matt McLernon and general manager Ciara McCarthy

So I have teamed up with Borrello Beef Processing,

“You lose 20 per cent of your weight doing it.

they’re a very good company, and they give me an

So that obviously increases the price you’re going

excellent product that I dry age for up to 48 days.”

to charge but the quality is no comparison just in

Little has experimented with additional sources of produce on the farm.

“Over the years we just tried different innovations, right now we’re experimenting with growing mushrooms and using wicking beds

normal way aged beef,” he said.

“I’d recommend it if you’ve got the space and skills. It’s an expensive venture to set up but it’s worth it for the long term.”

for growing vegetables. That’s just process and

Passing down knowledge

progress, so to speak.”

Little said it’s about keeping the integrity of the

Little said the idea to start dry-aging beef came to him while travelling overseas, and despite its expensive initial set-up costs, he recommends other

bacon. I think a lot of young chefs these days think the meat is born in plastic bags.

“But having said that, I really embrace the

lived with him back in 2001. He showed me his

modern-day techniques in the marketplace, I wish

whole aging process and I came back here and set it

we had the technology to make these enhancements

up immediately.

back then,” he added.

“We also do it to pass on the skills to the people

you, but they need the right equipment. I have two or

that we work with and it gives them a different

three speciality cabinets at $8000 a pop and they’re

dynamic and a different interest in what we’re doing

just the size of a single-door fridge,” he said.

so they’re not just turning out the same old thing

But publicans not only need to consider the cost to set up but must have the know-how as well.

them a different dynamic and a different interest doing so they’re

“It’s about retaining industry skills. When I did everything, you even boned and rolled your own

“You can get a butcher to dry-age your beef for

with and it gives

in what we’re

how and equipment.

with a chain of steak houses in Manhattan and I

that we work

generation are trained with the same ideals. my apprenticeship as a chef in the 60s you made

you can serve is from dry-aged beef. I have a friend

skills to the people

restaurant and also about ensuring the next

publicans dry age in-house if they have the know“The only real way to get the best quality product

We… pass on the

every day. It makes them think about what they’re

not just turning out the same old thing every day.

It makes them think about what they’re doing and makes them have pride in their craft.

John Little, owner

doing and makes them have pride in their craft.”

June 2021 | 25

Going above and beyond Not only has Fibber McGee’s become known for its quality of locally sourced meat, but its kitchen staff go above and beyond to make every minor ingredient in-house.

“The quality also comes down to a lot of the things you do. We get through a couple of hundred kilos of bones every week, just making beef stock,” owner John Little explains.

“We’ll reduce a 70-litre batch of beef stock to five litres of meat glaze and that’s what we use for onion gravy and a few other things.”

The Fibber McGee’s dining room

The pub’s chefs also hand make other menu items including the soda bread, cured bacon, sauces, meat glazes and dressings.

Formula for success The proof is in the pudding for Fibber McGee’s success in 2021, justifying additional labour costs to hand-make its menu items by the high volume of trade.

“We’re doing very well at the moment, better than how we were travelling pre-pandemic,” Little explained.

“The restaurant industry for the past two and a half years has been in recession. It costs a lot more with labour to do what we do but it is justified in how busy we are.

“The pandemic seems to have also realigned landlord expectations for rent which is good.”

For Little, the rest of 2021 still has so many possibilities for continued success. He said the key to this is valuing the dynamic within the Fibber McGee’s team.

“I have a wonderful relationship with my general manager Ciara McCarthy who has been with us for ten years, her passion and drive make Fibbers tick.

And [the loyalty of] our staff, some of whom have been at Fibbers for up to five years.

“This is the secret of our success. Respect and reward your staff and you will keep turnover to a minimum which in return gives you consistency in all areas of your operation.”

26 | Australian Hotelier

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Fresh seafood finished off with native herbs and spices is a focus of the new menu

VENUE PROFILE

A true Queenslander The Banana Bender Pub is one of the quirkiest in the country, and celebrates all things Queensland.

New executive chef Diego Pietro Melis has embraced the pub’s identity, while also upping the quality of the food within the venue.

HOUSED WITHIN the larger Aussie World theme park complex on the Sunshine Coast, the Banana Bender is truly a sight to behold. The colourful pub overtly celebrates all things Queensland and Australia, and doesn’t take itself too seriously.

One thing it does take seriously though is its food offering, particularly within it’s bistro, Mangos Bar

celebrates the pub’s identity, while also catering to a more sophisticated patron.

The new menu also keeps on the pub’s best-

& Grill. Mangos has always served up pub food

sellers that it’s known for, such as the ‘The

with a focus on steaks and chicken, but under the

Queenslander’, the pub’s take on a chicken

guidance of new executive chef Diego Pietro Melis,

parmigiana that includes avocado and caramelised

the quality of the offer is being kicked up a notch.

pineapple, topped with a béarnaise sauce.

Melis began working across the Aussie World

While still offering all the pub classics like parmis

It won’t please everyone but

complex as a contractor in November 2020 –

and steaks, the new menu will also have a wider

particularly within the Banana Bender Pub – after the

range of healthier options to appease a younger

venues lost kitchen staff due to COVID restrictions.

crowd that are more health conscious. The executive

a pretty authentic,

As he began working with the group more often, it

chef says it’s important to find that balance in the

became clear he was a great fit within the team. He

menu to ensure that everyone is catered to.

iconic venue so we

was offered the role of executive chef for Aussie

“There’s the new school that loves to get in on the

World and Banana Bender Pub in late December,

healthy food and superfoods, but we’ve also got the

and began in his new role in mid-January.

old school that loves meat, and we’ve got to please

“Diego has been a fantastic addition to our team, being a great leader, and really doing his

can’t just make normal pub food — we’ve got to

them as well! That’s the toughest thing, to please

have something

everyone,” explains Melis.

different. Diego

part for what we’re trying to achieve as a business, in celebrating local suppliers and celebrate all

Upping the ante

things Queensland,” states venue manager

Melis comes from a fine dining background, and

Louise Hurford.

is starting to introduce some elements of that experience into his new menu and presentation at

Old school meets new school

Banana Bender Pub. The chef hails from Sardinia

Having led the team at Banana Bender Pub for a

in Italy, where he owned his own venue for many

few months now, Melis is in the process of creating

years. In 2014, he moved to Australia, where he has

a new menu for Mangos Bistro & Grill – one that

worked in fine dining restaurants and businesses

28 | Australian Hotelier

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VENUE PROFILE

The Bender Rainbow Banana Split is one dish that will not be taken off the new menu

across Brisbane and the Sunshine Coast, including Pause in Samford Village, the Metropolitan Hotel in Brisbane, and as executive chef for the University of Southern Queensland.

While acknowledging the more casual approach in a pub setting, Melis is adding some touches of refinement to the menu, with the blessing of upper management.

“We’re not trying to be just a pub, we’re trying to be a class above a normal pub venue as well – to have a bit more finesse and sophistication throughout the menu, which is quite exciting for us,” suggests Hurford.

Melis says he’s enjoying the challenge of walking that line between casual and sophisticated offerings.

“I’m really enjoying doing this, particularly together with my sous chef who was worked in pubs for 15 years. He has all this knowledge of pub food but then

The same approach is extended to other foods,

we’re using modern techniques and taking it to the next level. It won’t please

including the tropical fruit that Queensland is

everyone but Banana Bender is a pretty authentic, iconic venue so we can’t just

renowned for and features heavily throughout the

make normal pub food — we’ve got to have something different.”

menu – all the mangoes, pineapples and bananas

One example is the new weekly scallops special Mangos is putting out. The presentation of the dish is one you would expect in a fine dining restaurant, and

are sourced locally.

The fruits feature throughout the menu

comes with a variety of house-made sauces and purees that add to the elevation

including in savoury dishes. The Beach Shack

of the dish. The special has been a hit with patrons since being introduced.

Bruschetta – made with diced mangos, cherry

“With Diego coming on board our standards have definitely lifted in regards to

tomatoes and whipped feta is a huge hit. Melis is

the meals, presentation and flavours. And the consistency is the most important

also a great lover of Australian native herbs and

thing!” states Hurford.

spices, celebrating flavours like lemon myrtle and wattleseed in seafood dishes.

High-quality local produce

Patrons have really responded to Banana Bender

The other major focus for Melis is on sourcing the freshest meat, seafood and

Pub’s mix of traditional pub food and more refined

produce from local suppliers- the majority of which are all located within south-

offerings, as well as the focus on fresh produce that

east Queensland. A great example of this is the move to work with John Dee as

screams Queensland.

a supplier for the venue’s meat. With steaks being a huge seller for the pub, it was important that the quality be the absolute best.

“The meat is very good, and our customers love it. I have to say that the meat is not something that we really make a lot of revenue on, but it adds to the experience of Mangos Bistro & Grill. I’d say 99 per cent of people who

“We’ve always got very good compliments on our steaks and the unique dishes that we have.

But with Diego coming on board, our feedback has improved,” states Hurford.

“Now we get very minimal negative feedback,

come here and eat the steaks are really happy with them. It’s very good stuff,”

which we are obviously highly focused on. So our

suggests Melis.

feedback is amazing now, which is great.”

30 | Australian Hotelier

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MENU STRATEGY

New menu, new experience Hotel Esplanade has relaunched the offer at The Espy Kitchen in line with what the people want within the sprawling venue.

HOTEL ESPLANADE’S team used the

The new menu is geared towards a shared experience.

downtime in trade of 2020 to reconnect with its patrons and get a better sense of what exactly they were looking for in all of the various offerings of the sprawling hotel. One of the biggest insights to come out of that feedback for executive chef Ashly Hicks, was the need for an intimate ‘special occasion’ space, without feeling too stuffy. Hicks decided The Espy Kitchen – at the rear of the famed St Kilda hotel – was the perfect space to create that offer.

“Our new menu at Espy Kitchen has been a work in progress, and like many things hampered by COVID, the concept was based on a reinvigorated approach with the aim to relaunch after lockdown.

Based on guest feedback and a new

menu curated by Matt Skinner and Kev

direction that the entire venue was looking

Peters, which is fun and not stuffy, which

the customer remains forefront of mind

to take, we wanted to create something

is really the holistic approach to food,

as part of the service model of the new

a little more intimate within the venue

beverages, and design overall at The

Espy Kitchen, so regardless of the

without feeling too formal. In short, we’ve

Espy,” stated Hicks.

more refined atmosphere, patrons

stayed true to our ethical produce focus.”

The new, more refined offering focuses

The other change to The Espy Kitchen’s offer is that it no longer shares a menu

But good hospitality and catering to

will find their needs catered to in the reimagined space.

on a shared experience for guests, who

with the Espy Main Bar and Terrace,

can enjoy dishes such as beef tartare with

which remains a more relaxed and

purveyors of good times and endeavour

pickled peppers and potato crisps; coal-

traditional pub offer.

to always look after and satisfy the wants

grilled eggplant with king brown mushroom

“We wanted to celebrate Espy Kitchen,

“We at the Hotel Esplanade are the

and needs of guests. So, if someone

and bean curd, half a rotisserie chicken with

as a stand-alone destination restaurant

wants a pine mushroom and stracciatella

baby gem, tarragon and shallot dressing;

– it is a divine space that is tucked away

pizza, finished with a section of 28

and slow-roasted lamb shoulder with grilled

at the back of the venue. It is now its

washed rind cow’s milk cheese, the team

beans and salsa verde. Drinks also inspired

own concept, with its own menu which

and I would oblige completely. And it

the Kitchen’s new menu.

revolves around coal grills, stone ovens,

would be a crying shame not to share

provenance, and ethical produce,”

these specific experiences back with a

explained Hicks.

wider guest audience!”

“With this new menu we were really led by the incredible wine list and cocktail

32 | Australian Hotelier

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The kitchen has undergone a huge transformation with all new equipment

A gelato bar has been installed within the venue

DESIGN & BUILD

City meets country The Royal Richmond Hotel perfectly straddles the line between country and city aesthetics, in the same way that the local area does.

PETER WYNNE and his wife Karen Anderson

a long time. But Richmond, which sits on the

purchased the Royal Richmond Hotel in mid

fringes of greater Sydney to the north-west,

2019, taking over the hotel towards the end

is an area that blurs the lines between many

of the year. The pub buy was made after the

different demographics. Set on the Hawkesbury

couple were forced to terminate the lease of

River with the Blue Mountains overhead

Martin Place Bar in Sydney’s CBD – which

and large plots of land, the area very much

they had operated for many years – to make

has the feeling of a country town. But the

ways for the new Metro train station.

encroachment of the city and the spreading

The purchase of the 173-year-old pub on

residential developments of Sydney’s north-

the Hawkesbury River was certainly a tree-

west means the area is also taking on some

change for the couple, who live on the Northern

urban sprawl, adding some more metropolitan

Beaches and had run a central city venue for

elements to town life.

34 | Australian Hotelier

The new cocktail bar area The dining area takes on a lighter colour palette

DESIGN & BUILD

The demographics are also split

the building and uncover its history. With

working at optimal levels – starting in the

down the middle, with one half of

such a rich history, the hotelier felt the

cellar and behind the bar. This included

the residents being well-heeled and

responsibility to ensure his vision of the

new coolrooms, a new glycol system, new

affluent professionals; and the other half

pub served the community as it has for

stainless steel surfaces behind the bar,

being working class and defence force

almost two centuries.

and new equipment like glass washers.

personnel. The area not only houses an

“The Royal Richmond Hotel has

As that less glamourous work came to

RAAF Airbase, but it also has roughly

played an incredibly important role in

an end, the national lockdown began,

a dozen highly-maintained polo fields

the community and history of Richmond,

which gave Wynne and his team the

and pavilions – giving the area its own

and Sydney more broadly, for more

opportunity to work on the gaming

distinct personality that straddles many

than 170 years as one of the oldest

room and sports bar. With the help of

different ways of life.

continuously operating pubs in the

Berry-based interior designer Victoria

country,” states Wynne.

Hampshire, the space was turned into

In turn, the renovation of the Royal Richmond Hotel had to reflect those

“The pub is loved by the locals and

an intimate and comforting one, with

various differences that make up the

has a rich and colourful history. We’re

dark oak timbers, brass-edged trims,

locals area.

thrilled to be able to continue this

new lighting, and historic imagery of

tradition, while creating something

Richmond and the pub throughout the

special for locals to enjoy - whether it’s

space. With a lot of hard work from the

The Royal Richmond Hotel has changed

a quiet bite and casual beer or a special

team, the gaming room and sports bar

a lot in its 173-year-history, including a

occasion celebration.”

were able to reopen on 1 June.

NUTS AND BOLTS

particularly significant renovation in the

The pub was a little run down when he

1950s that left very little of the original

and Anderson took it on in 2019, but the

DARK AND LIGHT

structure in place. Wynne and his team

pair saw plenty of upside. To begin the

The next phase of renovations focused on

undertook two archaeological studies and

renovation, Wynne focused on getting the

the cocktail bar and the kitchen and bistro

heritage studies to find out more about

infrastructure of the pub up-to-date and

area. These two areas highlight the distinct moods and experiences of the pub, as the cocktail bar sits in what Hampshire classifies as the ‘old world’ half of the pub (adjacent to the sports bar and gaming room), while the bistro area is lightfilled and more modern, brining in those metropolitan vibes to the venue.

“There’s two very distinctive modes.

We’ve got that more intense, deep and comforting space in the old world part.

And then there’s this light-filled, bright and welcoming area of the bistro space,” explains Hampshire.

The cocktail bar indeed evokes an old-world country lodge, with a palette of teal and dark timbers. Hampshire custom-designed a tartan carpet of deep green, mahogany and black, which was created by Brintons. Rich timber panelling was stained, while a natural pine feature was created around the fireplace. Brass accents were used throughout the space, including to create

The atrium roof is a focal point of the new dining area

some of the feature shelving in the back bar. But the real work in the area was done to the ceiling, when perforated

June 2021 | 35

DESIGN & BUILD

gyprock panels were removed.

“I decided to peel those right back and

and bistro area.

The two very distinct spaces not only

at least see what was above us, and I

cater for different demographics, but also

found this stunning old roof design with all

for those wanting a different experience

these interwoven timbers. We decided to

on each visit.

strip that back, sand it and make that the feature of the room.”

The bistro and kitchen area are the antithesis of this darker, more traditional area of the pub. Instead the space is light

“On any given day people can be in a different mood, so we wanted to ensure that we offered those two distinctive environments that work both day and night.”

and bright, thanks in part to the eye-

THE NEXT PHASE

catching atrium roof over the dining space.

With major works on the interior of the

New power As part of the initial infrastructure update for the hotel, Wynne has 96 solar panels installed on the roof of

C

the pub.

M

Together they produce around 146kWh of solar power per day.

CM

That’s 10 times the household

MY

average of power use, equating to

CY

powering 97 fridges, 36 washing machines or 440 toasters on any

“In the bistro I decided to make it a

pub done, the next stage of the renovation

really neutral and positive space. It’s just

will turn to the outdoor area. Since taking

really welcoming, relaxing, peaceful,”

over, Wynne and his team, have set up

states Hampshire.

a temporary marquee for outdoor dining,

It’s honestly turned out better than I’d

but the plan is to create a much more

hoped,” suggests Wynne.

The space uses natural oak flooring in a

given day.

herringbone pattern, and lighter coloured

extensive, and permanent outdoor offering.

timber furniture. A recycled brick feature

The plans include an outdoor bar, covered

with the pub doing 550 covers on Mother’s

wall dominates one side, while hanging

dining and beer garden.

Day alone. Patrons are also raving about

greenery lifts your eyes to the atrium

All of these stages rework the business

The local community is loving it too,

the high-quality steaks that are sourced

ceiling. At the ordering station a dry-

model of the pub. Before purchase, the

from Victoria, north New South Wales

ageing cabinet showcases the high-quality

hotel had a bottleshop doing very small

and Queensland. The pub recently held a

cuts of meat available, creating a talking

numbers, thanks to a much larger Dan

Tomahawk night that was very successful.

point between patrons and staff.

Murphy’s directly across the road. To

The kitchen has also been redone, with

And while the new offer is indeed more

focus more on food, Wynne got rid of the

elevated and has some of Wynne and

venue manager Todd Garratt (ex- Fish

bottleshop entirely, using that space to

Anderson’s city flair – gone are the $12

Butchery, Balcon by Tapavino, Buzo,

expand the kitchen’s capacity and add

steaks, with a Ranger Valley rump being

Wine Library) taking the lead on the

more back-of-house infrastructure. With

the cheapest cut at $22 – Wynne says that

design, installing new Brazilian grills,

plenty of communal parking spots right

fundamentally the offer is still a pub and

double deep fryers and other top-of-the-

near the hotel, Wynne has also done away

appeals to all walks of life in the area.

range equipment. The outside panelling

with much of the hotel’s own carpark to

of the kitchen was painted a soothing

create another bar and more outdoor

but a pub. We’ve still got the sports bar,

and playful green that will connect the

space for the pub.

we’ve still got the locals. It’s a great pub, and

upcoming outdoor spaces to the kitchen

36 | Australian Hotelier

“It’s all evolved and worked very well.

Y

“We’re not pretending to be anything else

it’s a great spot for the local community.

CMY

K

61 2 9660 8299 paulkellydesign.com.au

www.paulkellydesign.com.au

Ruse Bar and Brasserie Parramatta

Mount Gambier Hotel is having 16 rooms upgraded soon.

TALES FROM THE TOP

Business strategy for intra-state travel

South Australia’s Matthews Hospitality Group is undertaking venue upgrades and creating tourism packages to target the predicted rise in intra-state travel in 2021.

AUSTRALIANS HAVE been heavily

some of the finest wines in the country,”

restricted with travel abroad, forcing

Kemp said.

them to turn inwards to see what their homeland has to offer.

Matthews Hospitality Group has

“The opportunity to connect visitors

Andrew Kemp CEO Matthews Hospitality Group

These plans for the region come after the business successfully transitioned ownership to its third generation of

to the Mount Gambier Hotel with our

Matthews family members late last year.

local homegrown heroes of the region

Kemp believes this to be a key factor in

been on the front foot of preparing for

will create memorable experiences and

the business’ longevity.

the wave of domestic tourism, recently

also ensure we spread the word of how

announcing $13 million of investments

fantastic the Limestone Coast is.

into hotel purchases, refurbishments,

“We strive to showcase the local produce

“Since Matthews Hospitality was fully acquired by the children of the late Tony Matthews back in September, we have

accommodation upgrades, staff attraction

and share the story of the homegrown

a clearly defined purpose and a unified

and retention and creating local tours and

heroes throughout our venue.”

business that is centred around the needs

overnight tourism packages, state-wide.

While these upgrades are predominantly

In addition to its investments at the Mount Gambier Hotel, Matthews

of our local communities and customers,” he explained.

to improve the groups portfolio of venues,

Hospitality Group is also in the process of

a considerable effort is being focused on

designing local tours and tourism packages

connect locally in and around our venues,

improving its Limestone Coast hotels.

for its other Limestone Coast venues,

ensuring we create inviting environments

South Eastern Hotel and Park Hotel.

for customers to engage and have a

The group recently received $336,740 from the state’s Tourism Development

The exact details of the tourism

“Our people have worked hard to

positive experience.

Industry Fund grants as part of its

packages had not been confirmed by the

$1.12m upgrade and refurbishment of

time Australian Hotelier went to print,

the importance of hotels being places for

“The COVID-19 pandemic highlighted

16 accommodation rooms at the Mount

however, Kemp said they will target

communities to come together, which is

Gambier Hotel.

“overnight tourism” to the region.

something we are really proud of.”

Matthews Hospitality Group CEO

“We are actively involved in some

Andrew Kemp said once finished, the

smaller projects which will bring some

into improving tourism in the Limestone

refurbishments will contribute to the

overnight visitors to the region in the

Coast, Matthews Hospitality Group is

region’s impressive tourism offering.

coming months and are in the initial

also investing in its Salisbury, Feathers,

“The Limestone Coast is blessed with a

In addition to its extensive investment

stages of developing our long terms plans

Maylands, Buckingham Arms and Eyre

huge array of tourist attractions, unique

beyond the renovations of the Mount

Hotels, as well as Colhurst House B&B

and interesting produce in addition to

Gambier Hotel,” he said.

and Feathers Pavilion.

38 | Australian Hotelier