Australian Hotelier June 2022

AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 39 No. 5 - June 2022

IN THIS ISSUE: PUB DINING | SEASONAL BREWING | GAMING ROOM DESIGN

CONTENTS & ED’S NOTE

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

Contents

P26

SPECIAL FEATURES 8 Skills Crisis: Industry leaders and

suppliers share their experiences and

20 Gaming Rooms: How evolving trends and

technologies are changing the game.

some solutions.

12 Menu Strategy: A viral pub roast goes

down well at Forrester’s Hotel.

13 Food Trends: How pubs and their Ed’s Pick

suppliers are adapting to the meat-free movement.

14 Outdoor Dining: Bad weather is putting

outdoor spaces through their paces.

18 Seasonal Brewing: A home-brewing club

goes pro in Hawthorn, Victoria.

REGULARS 6 News: What’s happening in pubs

across Australia.

26 Design & Build: Matthews Hospitality

unveils a home-inspired makeover at its heritage Maylands Hotel.

30 Tales from the Top: Kickon Group

founder Craig Shearer discusses his latest collaborations.

Editor’s Note share their story and explore some of the winter tipples emerging from their Australian-

east coast, and while this

developed brewing system on p18.

may have postponed the

The plant-based movement, meanwhile,

post-lockdown rebound

continues to gain traction among consumers,

in patronage for many, it’s time to get into

and on p13, we take a look at how pub

the winter spirit and look forward to better

operators and food service suppliers alike

times ahead.

are tweaking and evolving their offerings in response to the mega-trend.

Bon Appetit,

Surry Hills. A viral pub roast developed by Applejack Hospitality’s newly appointed head

Amanda Bryan, Editor

of culinary, Patrick Friesen has demonstrated

E: abryan@intermedia.com.au

some real patron pulling power for The Forrester’s Hotel. Check it out on p12.

We also take a ramble through a new venue operated by a home brewing club that has decided to go pro. During Covid, some of the club’s members took the plunge and opened their own taproom in Hawthorn. We

4 | Australian Hotelier

EDITOR: Amanda Bryan abryan@intermedia.com.au JOURNALIST: Seamus May smay@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

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Well, it’s been a wet few

some winter inspiration from a pub in Sydney’s

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In the

news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA AHA VIC AWARDS WINNERS NAMED Victoria’s top pub venues have been named at this year’s AHA (Vic) State Awards for Excellence.

Around 1250 people attended the sold-out event which celebrated winners across 40 different categories and also the spirit shown by the industry over the past three years.

The Overall Hotel of the Year went to Glenferrie Hotel, Hawthorn in the metro category, while the Grand Junction Hotel in Traralgon won in the regional category.

This year’s recipient of the Nikakis Benchmark Award, which recognises performance and commitment, was the Lewis Family of the Emerald

The Oxford Art Factory team.

Hotel in South Melbourne.

The Best Hotel Group Operator award went to

Lansdowne’s live music venue rescued

Sandhill Road Group, and the People’s Choice

By Seamus May

Award, voted for by the general public, went to The

Oxford Art Factory has stepped in to save legendary Sydney live music

Middle Hotel, Korrumburra.

venue, The Lansdowne Hotel.

In a new Local Legend award for showing “true

In February, it was announced that the Mary’s Group, the operators of

spirit and always uplifting and supporting others”,

the Lansdowne Hotel, would exit the lease after the pub’s landlord decided

Peter Appleby from the Grand Hotel Warrandyte

to transform the upstairs gig space into hotel accommodation.

took out the Metropolitan title while Michelle

The announcement triggered fears that Sydney was about to lose another

McQuinton of Woolsthorpe Union Station Hotel

of its most prominent live music venues, after lockdowns and lockouts had

snared the regional title.

spelled the end for several of the city’s gigging spots.

AHA Vic CEO Paddy O’Sullivan said: “The AHA

Mark Gerber, founder of Darlinghurst venue Oxford Arts Factory (OAF),

(Vic) State Awards for Excellence celebrates the

however, has confirmed that he and his team will be taking over the

achievements of Victoria’s pubs and hotels as we

operation of the Lansdowne.

acknowledge excellence in hospitality service and delivery.

“Oxford Art Factory can confirm the rumours,” the OAF team said. “We are pleased to announce that we have agreed with the owners to put aside

“We also pay tribute to the contributions of staff working in pubs and hotels to ensure the success of our industry.”

any plans that could see the demise of this iconic venue of Sydney and Australia’s live music and arts scene.”

As part of the takeover, the OAF team have announced a ‘much-needed

The Best Hotel Group Operator award went to Sandhill Road Group.

facelift’ for the Lansdowne, with renovations and upgrades already beginning. A new management team has also been hired and a new bar and food offering will be developed.

“I wasn’t about to let yet another music venue fall by the wayside, not on my watch,” Gerber said.

“Sydney doesn’t need to lose any more live music venues; it has suffered enough. The lockout laws and Covid-19 have severely impacted a once flourishing and vibrant nightlife.

“Losing music and entertainment venues impacts business communities, our culture, and future generations.”

6 | Australian Hotelier

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SKILLS CRISIS

Charting the Challenges The latest data from staffing software company Deputy and the Australian Bureau of Statistics (ABS) reveals the ongoing challenges faced by Australia’s hospitality industry.

Staf fing in the spotlight With staff shortages continuing to take their toll, leading pub operates shared their key concerns and some solutions at Australian Hotelier’s recent Pub Leaders Summit. Seamus May reports.

According to the latest ABS Business Conditions and Sentiments report, one in five businesses still do not have sufficient staff, and for those caught short, the search for talent is getting tougher.

The report found that medium businesses were more likely than large and small businesses to report staff shortages (34 per cent compared with 31 per cent and 17 per cent).

For businesses with insufficient staff, the majority (84 per cent) said that the inability to find

THE HOSPITALITY industry is continuing to struggle to find staff, both at the entry level, and in more experienced positions, with overseas arrivals still well down on pre-Covid numbers.

the same employer – that was a massive win.

suitable staff was a contributing

“Putting chefs on the priority skilled list –

factor, a steep rise on January

that was a massive win.”

Ferguson also acknowledged that there is more

figures (69 per cent).

Data from Deputy, meanwhile,

work to be done to ease the staffing crisis, and

showed rostered shifts not being

leaders from across the hospitality sector

he urged hospitality operators to get involved in

worked were on the rise in April at

revealed how the problems were impacting

raising awareness among policy makers.

At April’s Pub Leaders Summit, industry

them and discussed next steps.

On the upside, the government has now recognised that changes are needed to the visa system, according to Stephen Ferguson, CEO

“I’ve got to go to Canberra and talk to all the politicians and tell them the things that we need. There’s 221 people I’ve got to talk to.

“One thing you can do to help me is to talk to

at AHA National, who took part in the panel

your local member or local senator and tell them

session with Merivale’s Qwan-Ling Chew,

about the problem – so when I walk through the

MA Hotel Management’s David Clifton, and

door, they already get it,” Ferguson said.

Stephen Hunt of Hunt Hospitality.

“I think everyone knows that one of the

During the panel discussion, which was hosted by the managing director of hospitality

fundamental mistakes the government made two

recruiter Hastings People Luke Butler, it

years ago was that they asked all skilled migrant

emerged that many venues are still running a

workers to leave, and did not include them in the

reduced program.

JobKeeper program,” Ferguson said.

However, he noted much progress has been

“I think [Merivale is] operating at about 75 per cent of our potential, with most of the

5.6 per cent, up from 4.5 per cent in March.

“Many businesses continue to face unprecedented challenges when it comes to filling shifts,” Deputy CEO and cofounder Ashik Ahmed said.

“This increase may be attributed to staff being unfit to work as a result of the second Omicron wave or taking extended time off during the school holiday and Easter long weekend.”

According to Ahmed, the Australian government needs to

made since then. “If you look at taking the

restrictions coming through as a change of

cap on the hours [a week] that international

operating hours,” said Chew, “whether that be,

students can work – from 20 hours to basically

‘we’re closed on Monday’ to allow our teams to

funding training programs,

uncapped – that was a massive win.

have two days off together, or to just facilitate

encouraging global talent to move

some of the shortages that we’re having in

to Australia, or investing in digital

management and in kitchens.”

transformation in the workplace.

“Allowing working holiday makers to work more, up from six months to 12 months with

8 | Australian Hotelier

prioritise policies that solve these issues, whether that be through

If you enjoy your rosters like you enjoy your whiskey (nice and neat) try Deputy

Scan to take our roster app for a spin. For free.

SKILLS CRISIS

Another theme that emerged during the discussion was the growing importance of retention once staff are on-board. Clifton outlined how MAHM’s staff culture had paid dividends in this regard during the pandemic.

“I think the very clear people strategy, underpinned by a really clear purpose and strong values has meant that our retention over the last 12 months has been really, really strong,” Clifton said.

“The work we did through Covid in keeping our teams connected, the trust we built, and the L&D opportunities we created for our teams, has put us in a strong position and we are going through a period of

New horizons for hospo A new service called WorkInAustralia.com is being created to connect Australia’s hospitality industry with European front-of-house candidates – before they arrive.

Right-to-work compliance software company

with unemployment so low and with the closure

vSure has launched a new service to connect the

of the borders, our clients were struggling to

hospitality industry with European job candidates.

recruit for roles, and all of our clients were telling

vSure carved out a strong niche in

the same story.”

streamlining right-to-work compliance with

Serendipitously, around that time, Paff says, he

its proprietary software engine, and counts

met up socially with a friend Mark Wood who had

hospitality clients like Australian Venue Co,

opened a number of backpackers stretching from

recruitment team produced higher

Pacific Hunter Group, Solotel, and Applejack

Melbourne to Cairns in the post-Olympics period

quality hires, as Hunt explained.

Hospitality among its clients.

in the early 2000s and whose success was largely

accelerated growth.”

For Hunt Hospitality, a strong

“We have a great executive team that puts a lot of effort into the interview process,” he said. “At

Now the company aims to connect hospitality employers with primarily front-of-house candidates before they leave on their trip to

the moment, with the shortage

Australia and has purchased the web domain

of chefs, we’ve used recruitment

WorkInAustralia.com with this in mind.

agencies. They dig really deep into personalities and into making sure there’s a lot of emotional intelligence there.

“So, our recruitment is really about finding out about the individuals, and it’s still the old

Using the WorkInAustralia.com service, travellers aged under 35 will be connected with a job and made “job ready” with assistance in gaining their visa, a bank account, a TFN, accommodation, a mobile phone number, and even their RSAs and RCGs before they even leave Europe.

Hospitality groups will in turn gain access to

school traditions of ‘if you come into

a very cost-effective pool of talent who are job-

the pub, they’re going to remember

ready before they even land.

your name, your drink’.”

Ultimately, the panel agreed that with staffing likely to remain one of the key pain points for the recovering hospitality sector, flexible operating alongside continued government support will be required into the future.

10 | Australian Hotelier

“Some of the bigger companies are already

driven by selling working holiday packages for Western Europeans.

Wood, who has since sold the business and lived for a period in The Netherlands, gained a valuable network of Western European travel agents in the process, which he is bringing along in the new venture.

Having done it tough during Covid, these European businesses are keen to start promoting working holiday packages again, Paff says, and advantageously, changes to work rights mean that working holiday makers can currently work up to 12 months at the same location, instead of just six months.

After two years of lockdowns and a war in Europe, Paff believes there is now a pent-up

trying to do this themselves, but we can aggregate

demand for working holidays among young

these travellers on our WorkInAustralia domain

people in places like the UK, The Netherlands,

and through our unrivalled network of agents on

Sweden and Norway.

the ground,” vSure MD Matt Paff says.

The idea occurred to him, he says, after

“Our Western European agents are telling us enquires about travel to Australia are up 25 per

hearing about the staffing crisis affecting the

cent on pre-Covid levels. I believe that in the next

vSure client base. “We kept hearing about how,

12-18 months we’ll see a massive influx.”

AUSTRALIAN HOTELIER

JU

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20

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Foodservice Inspiration For Your Pub

SEEDS OF SUSTAINABILITY Plant-based pub grub starts to take root

MEAT-FREE CHICKEN Vegan pub classics just got more interesting

A VIRAL ROAST Why The Forrester’s Big Yorkie blew up on social

AL FRESCO REBOOT

Bad weather is putting outdoor spaces through their paces

MENU STRATEGY LAST YEAR, former Merivale head chef Patrick Friesen took on a consulting role to create the new menu for Applejack Hospitality’s Surry Hills pub, Forrester’s.

A sell-out viral pub dish called The Big Yorkie proved a hit, and now

Patrick Friesen has joined Applejack Hospitality.

Friesen has taken a permanent role as head of culinary working across all Applejack venues.

Friesen, who has plans over the coming months to revitalise more of the group’s menus, has worked in a number of top kitchens including Bennelong, and various Merivale venues as Head Chef at Ms. G’s, Queen Chow and Papi Chulo. His most recent post was executive chef at Howard Smith Wharves in Brisbane.

Friesen was doing some consulting when he was approached by Applejack to help out with Forrester’s. “I did that and it was a good fit. We had lots of shared values and I liked the way they worked,” he says.

“Forrester’s has now had a full menu refresh and it’s going gangbusters – food revenue has gone up by 50 per cent in last two months.”

Applejack has traditionally focused more on restaurants and bars, but the group secured a long-term leasehold of Forrester’s in 2020, its first

From pub roast to plum post

pub opening since Endeavour Tap Rooms in 2016.

Former Merivale chef Patrick Friesen discusses how a menu overhaul at Forrester’s Hotel grew into a leadership role with Applejack Hospitality.

can either jump on board and if they’re not keen on it, we’ll shop around.”

A $1.5 million facelift followed and resulted in three drinking and dining spaces – Phylli’s restaurant, a public bar and an upstairs entertainment and dining space.

Friesen says in his new role, his focus will be on premium local produce and strengthening the group’s relationships with growers, producers, and fishermen, as well as driving greater sustainability across all aspects of the business.

This will involve waste audits, for instance, asking suppliers for less cardboard and plastic packaging, and introducing more plant-based dishes.

“It’s about putting the onus on the supplier. This is the new normal and they Another major project will be heading up Applejack’s new 300 capacity restaurant located on Mount Street in North Sydney which will open in the spring.

Selling Yorkies Last year, chef Patrick Friesen was asked to consult

our worst day to our best day, even though the Big

the Forrester’s new pub menu. One of his new

Yorkie is available seven days,” he says.

creations was a hero pub dish called The Big Yorkie.

The Big Yorkie features roast rump, honeyglazed carrots, potatoes and gravy nestled inside an enormous plate-sized Yorkshire pudding, a common accompaniment to roast dinner in the UK. Friesen says his inspiration came from a Scottish friend who had been served a giant Yorkshire pudding filled with savoury mince and peas while on a trip home to Glasgow.

Friesen’s version became an instant hit. “It somehow made its way into the press and onto UK Facebook groups, and Sunday has gone from being

12 | Australian Hotelier

“We are doing 180 and 200 a week just on Sundays and selling another hundred-odd throughout rest of week.”

It took some experimentation to create the dish and make it work, according to Friesen.

“We can cook ten at a time and it takes 16 mins per batch. Getting ready for Sunday starts a day or two before.

“On Sunday, we’ve been getting busier and busier even though the Yorkies orders aren’t growing.

Instead, we’re selling a good mix of the whole menu.”

FOOD TRENDS

A lighter footprint It’s healthy for patrons, the planet, and also for business, say the pubs adding more plant-based options to the menu.

THERE ARE many factors driving the rise

vegan and vegetarian dishes to increase

in demand for plant-based dining with

our plant-based offering across the

and were a bit forgotten, so slowly we’ve

more patrons than ever seeking cruelty-

group,” he says.

been creating an entire veggie section

free food options or looking to boost their veggie quota.

The sustainability movement is another

“We’re taking a lot of time with these dishes, to get them absolutely perfect –

“Veggies used to be relegated to sides

before the mains section.

“By doing that it makes it clear for

and to make sure we’re offering a balance

people that while the veggie section is not

major driver, with millennian and Gen Z

of comfort food and fresh, healthier

totally vegetarian, veg is the hero.”

patrons leading the way in the search for

options that meet vegetarian and vegan

dishes with a lower carbon footprint.

dietary requirements.”

According to Christian Abbott, executive

Abbott notes that customers are

Planting a flag Some pubs, such as the Carringbush Hotel

chef at Australian Venue Co. (AVC), demand

ordering vegan and vegetarian dishes for a

in Melbourne, are specifically positioning

for vegetarian and vegan dishes that are

number of different reasons these days.

themselves as sustainable venues and this

free of animal products has ramped up significantly in the last few years.

“We discovered that 25 per cent of

“Some are motivated by health reasons and are looking for more light, fresh

is reflected in their menus.

The pub was renovated and re-opened

plant-based offerings, whereas others,

under new ownership in 2019 with a strong

customers using Mr Yum to view our

motivated by environmental or ethical

focus on “environmentally conscious

menus were searching for vegan or

reasons, might be looking for a meat-free

drinking and dining” and has only offered

vegetarian menu items, indicating a huge

alternative for their favourite pub classics

vegan and vegetarian fare ever since.

opportunity for us to increase our offering

or comfort food.”

in this space,” he says.

According to co-owner Liam Matthews,

Applejack Hospitality’s recently appointed

he and the pub’s other two owners, Joel

Head of Culinary, Patrick Friesen also notes

Morrison and Singa Unlayati, all live low

a strategy to help chefs across AVC’s 180

that there are more flexitarians than there

footprint lives. “I run the house on solar

venues meet the demand.

used to be, and in response, and his menus

and I don’t buy plastic, and my business

are evolving in response.

partners are the same.”

With this in mind, Abbott is cooking up

“We’re developing a number of new

June 2022 | 13

FOOD TRENDS

Plant-based poultry Veganism and flexitarianism is a growing trend, according to Goodman Fielder, and the food service supplier is responding with new products to help venues expand their offerings.

The company has just developed a new plant-based chicken range under the Plantry banner that includes burgers, nuggets and strips.

According to Plantry marketing manager Jessica Tahardi, these products have been developed as an

Likewise, they wanted to run the pub as sustainably as possible and have worked hard to reduce waste, Matthews says, by creating a plant-based menu and by moving away from packaged beverage products.

The pub’s menus have been created to support small and independent local businesses to reduce freight, to reduce greenhouse gas emissions, and all organic waste is donated for composting at a local community garden.

Before Covid, The Green Lion pub in Rozelle, Sydney also offered a completely plant-based bistro pub menu featuring vergan versions of pub classics such as chicken schnitzel, burgers and even a seafood basket.

Established in 2016 by co-founders Sacha Joannou and Bhavani Baumann,

easy vegan option to put on the menu. When combined

The Green Lion offered “traditional Aussie comfort food done vegan” as well as

with Goodman Fielder’s vegan buns and vegan aioli, for

home deliveries.

instance, venues can create a fully vegan burger.

The chicken-style strips are also versatile and can be

The pair also developed a full retail range of ready-made vegan meals which they sold from a shop in Marrickville. During lockdown, they took on a

used in an array of dishes such as curries, tacos, salads,

production kitchen in Marrickville and pivoted into full-time wholesale meal

pizzas, wraps.

production and this is now their main focus.

“While there are a vast range of vegan and plant-based

“We’ve really expanded the ready meal range and we now sell through

dishes that chefs can cook up, simple solutions such as

retailers like Harris Farm,” Joannou says. “It’s a growing market – you just have

burgers, nuggets and chicken-style strips make it easy to

to look on the shelves at Woolies and Coles.”

appeal to the masses,” Tahardi says.

Plantry’s range of plant-based chicken products are made using soy, making them high in protein and all three plant-based meat products have achieved a 4-star health rating.

Joannou, who is a chef, says not all vegan and vegetarian food is top quality, with plant-based food prep yet to be embedded into chef training and culture, with many still viewing meat as the key element.

“So much of food is about texture and look. Taste is 90 per cent smell, so you have to get all these things right.”

“We have perfected a recipe with our team of R&D experts that we are really proud of,” Tahardi says. “Our TVP does a great job at mimicking the taste and texture of real chicken.”

The products are frozen with 18 months shelf life which means venues can have the products on hand and ready to go as a vegan option.

“We know one of the biggest barriers to eating more plant-based is taste, and we believe that we have unlocked this with our new range of plant-based chicken style burgers, nuggets, and strips,” Tahardi says.

Innovation abounds Hospitality suppliers, meanwhile, are busy reformulating existing products and developing new ones to help their customers meet the growing demand for vegan-friendly options.

Goodman Fielder, for instance, recently tweaked its popular La Famiglia Garlic Bread recipe, enabling venues to market the product as a vegan-friendly menu item.

The company has also developed a new plant-based chicken range under the Plantry banner that includes burgers, nuggets and strips (see box).

“Almost everywhere you go now, you will likely find a vegan option, or in some places, an entire vegan menu,” Plantry marketing manager Jessica Tahardi says. “In an attempt to win over those flexitarians who are just looking to swap out meat for one or two meals a week, an influx of meat substitutes has been introduced to the market.”

Plant-based burgers are a fan favourite, with many options available at quick service restaurants such as Hungry Jack’s Rebel Whopper, the Grill’d Impossible Burger and offerings from V2 and Beyond at plant based chain restaurant Soul Burger.

“Most of these offerings are a beef-style burger, while Plantry is new to market with plant-based southern-style chicken burgers,” Tahardi says.

“Combine this with our vegan buns and vegan aioli and voila, a fully vegan burger.”

Tahardi says Plantry’s aim is to make it easy to eat with impact. “We aim to make it simple for chefs to have a full plant-based solution to add to their menu without having to source components from different suppliers.”

14 | Australian Hotelier

OUTDOOR DINING

Covering all bases Al fresco dining and outdoor hospitality spaces gained ground thanks to the pandemic, but as the recent flooding rains have shown, venues must also keep patrons – and profits – safe from the elements.

MakMax shading at work in Brisbane.

AS PATRONS emerged from lockdown in

been in demand includes gutters, side

many states, they were greeted by new

curtains, heating and lighting.

and rebooted rooftops, beer gardens, al fresco areas and pop-ups.

Density limits, physical distancing, and ventilation were top of mind, councils

“These are essential considerations for successful business operations all capability,” Priego says.

According to Priego, supply chain

had some downtime to get in and expand.

disruption has impacted the industry

back out to their favourite venues, but then much of the east-coast of Australia

common requests include colour and branding options to match interior furnishing and exterior finishes.

year round to maximise outdoor dining

relaxed the street dining rules, and venues Patrons were more than eager to get

According to Priego, among the most

Venues are also after strong designs and installation options to suit rooftop bar and restaurant applications, given the growing popularity of these spaces.

further when it comes to sourcing these types of solutions.

“Businesses needed the surety of

Moreover, for sporting venues or those with outdoor player areas, outdoor canopies that provide comfort

was hammered by heavy rain, not for days

supply chain by buying local and locally

and protection for patrons with

but for weeks on end, resulting in floods

fabricated products,” he says.

customised canopy heights and sizes

for some and dampened sales for many.

MakMax, an Australian pioneer in the

STANDING OUT

to suit their facilities are in demand.

MakMax’s outdoor canopies were

tensile membrane industry, makes and

In addition to weather-proofing, many

developed to have an open-air and

installs custom fabric shade structures

venues are looking for unique elements

lightweight feel and are custom-fabricated.

and commercial umbrellas.

and touches when it comes to their shade

The Brisbane-based company has not surprisingly been busy fielding a

structures, according to Priego.

“Venues often want a range of colours

The company’s permanent umbrellas are all wind-rated according to location, the company says, and are designed

strong pipeline of enquiries from the

to match their venues’ branding, and

provide strong protection from direct sun

hospitality sector, according to Alex

personalised touches like digital printing.”

and UV rays.

Priego, business development manager, Umbrella/Modular Sales.

“Over the last six to twelve months, in the wake of Covid, we have been frequently working with hospitality venues looking to upgrade their outdoor dining areas with shade and weather protection,” Priego says.

“With the current conditions experienced along the eastern coast, we’ve also seen the requirement for allweather protection.”

The sort of additional protection that’s

16 | Australian Hotelier

The Union Place Hotel MakMax’s shades and umbrellas have been designed to help venues withstand the harsh Australian environment.

One of its recent projects included the Union Place Hotel where linked canopies with internal and external guttering were installed with a customised layout to work around trees and outdoor furniture.

The canopies provide all-weather protection as well heating and festoon lighting throughout several areas of the venue’s outdoor beer garden.

OUTDOOR DINING SHADE SOLUTIONS

MODULAR SHADE STRUCTURES & ARCHITECTURAL UMBRELLAS

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Ramblers Ale Works brewery and taproom in Hawthorn, Victoria.

SEASONAL BREWING

Stacking up a business case At Rambler, the BrewStack lease-to-own cost of $1000 a week is equivalent to the revenue of one keg, and the system can brew 40 kegs per week, according to Spark Breweries & Distilleries

Tapping into the community What started out as a home brew club has evolved into a buzzing new venue, Ramblers Ale Works, in Hawthorn.

THREE YEARS ago, a local social

uses pumps to move from bottom to top

community group in Hawthorn, Victoria

which is more efficient on space.”

brewed and drank together.

The Ramblers dining offering,

Fast forward three years, and some of the

meanwhile, takes the form of a food trailer

group members have decided to go pro with

which sells a variety of street food inspired

the creation of Ramblers Ale Works brewery

by the founders’ travels.

and taproom.

The goal was to expand the community

“The members of our group have all loved

MD, Julian Sanders.

In addition, a small brewer excise rebate of approximately $60 per keg can be gained by brewing rather than buying beer, he says.

Another benefit for venues is that the beer from a BrewStack can be served fresh directly from tank to tap, which reduces floor area needed for room keg storage and creates theatre in the venue.

Because the BrewStack tanks are stacked vertically, the floor area needed in which to brew is also reduced and the tanks look great from across the room, Sanders says.

“Brewing gives a powerful edge in marketing to attract patrons. The ability to create new beers for the local market and to tie in with seasonal and

traveling and have brought back beer and

sporting fixtures provides a never-

connection the club offered – plus, they

food ideas from trips over the years,” Leslie

ending set of fresh interesting events,”

were making some pretty good beer, says

says. “A lot of these have also inspired our

Sanders says.

co-owner Ben Leslie.

brewing, so the name Ramblers reflects our

“We decided in 2019 we’d have a real crack at it, and in early 2020 we found a site

carefree leisurely travel pace.”

According to Leslie, having the brewery

– in a former mechanics garage – so we got a

on display is a bonus, and the brews are

permit and opened the venue last year.”

also proving popular.

BrewStack has jacketed heating, digital control and is available in manual or automatic versions.

Leslie had hospitality and venue management experience, and co-owner

Hopping into winter

Ben Cumming is a research physicist-

In the lead up to winter, the brewers have

turned brewer.

created an Irish Red Ale called Auburn.

Rambler now has a 500L brewery and all

“It’s a rich, really balanced red ale which

of the beer that’s sold in the venue is made

has just come back on tap and uses

on site. To brew their beer, Rambler chose

New Zealand malt and English hops,”

BrewStack technology from Spark Breweries

Leslie says.

& Distilleries.

“We were very intent on going for

A stout called Catch Yourself On was inspired by the Northern Irish saying.

something local to support Australian

“We cold-soaked the roasted barley to

designed technology, and one of the

make it more mellow and to bring out the

options was Spark,” Leslie says. “We

toasty flavours.”

wanted to keep the footprint as small

The brewers have just released Coco-

possible and Spark’s BrewStack was

coma, a Porter with hand-toasted coconut.

designed to be retrofitted into pubs.

While it is a dessert beer in style, instead

“It’s a really good design – instead of several vessels in daisy chain, BrewStack

18 | Australian Hotelier

of being sweet, it is a classically dry porter with a coconut finish at the end.

BrewStack tanks are stacked vertically so they take up less floor space.

www.spark brew.com

GAMING ROOM DESIGN

Gaming room reboot

PKD director Paul Kelly reveals how gaming room design is evolving in the wake of a pandemic.

COVID RESTRICTIONS led to the

operators set about trying to interpret the

space between machines, many venues

transformation of pub gaming rooms

1.5m rule in a gaming room scenario.

are keeping the machines more spaced out

across Australia, but with the easing of

“Usually, gaming machines sit on a 1000

density restrictions, will things ever fully

or 1200-wide base, which equals a 0.5m

go back to the way they were?

space between the chairs.”

PKD director Paul Kelly, who has

To be safe, Kelly says, most interpreted

been involved in over 100 gaming room

the 1.5m distance as between chairs

renovation projects including the Entrance

which meant the rooms had to be

Hotel (pictured), believes some of the

expanded to maintain revenue.

changes will stick.

When Covid first hit, he said, machines were split apart and spread out as

20 | Australian Hotelier

According to Kelly, gaming patrons liked

– but not the full 1.5m as some patrons like to play two games at the same time.

“We’re now seeing rooms remaining at a medium width apart, which still keeps the energy in room,” he says.

This change in turn requires larger gaming rooms. “Gaming rooms are becoming even larger than they were before,” he says.

the extra space, so although there is no

“Venue operators are taking space from

longer a regulatory reason to maintain the

other areas to enable the expansion.”

The new gaming room at the Entrance Hotel.

The new Halo overhead signage.

Sign of the times As a gaming signage specialist for over 25 years, Precision Signs has experienced many changes in gaming room design, with many of these driven by emerging technology as well as evolving EGMs and interior design styles.

Covid also drove its share of changes to gaming room signage, according to Casey Johnson, GM of Precision Signs.

“Throughout Covid, with the varying range of regulation and social distancing measures placed on venues, we refined and focused our product offerings to more room-based displays than bank-specific signage.

“For example, we found room entry, bulkhead and wall-mounted displays created an amazing atmosphere and added theatre to the room whilst still allowing flexibility in bank configurations.”

With the stabilisation of restrictions, Johnson says, Precision Signs is finding new

Evolving décor

generators such as their food and

Stylistic design is also evolving, according

beverage areas.”

to Kelly. The typical Asian-inspired red colouring and lantern look is on the out,

Personal service

with people increasingly extending their

The gaming room service model has also

own branding and design style to the

been shaken up post-Covid. “You’ll find

gaming room.

more pub employees in the gaming room

“Aside from pubs in predominantly

now,” Kelly says.

Asian demos, gaming patrons come

Drink-to-machine service, he says, is

from many different ethnicities and

replacing the pre-Covid self-service areas

demographics, so these days, the look

and social spaces where gamers could

and style of the gaming room will depend

help themselves to coffee and biscuits.

more on where a pub is located,” he says.

Looking beyond gaming, the scope of gaming venues’ renovations is expanding outward into other areas, according to Kelly.

“Gaming venues have already improved

Increasingly, he says, employees

opportunities to combine room and overbank signage to create even more atmosphere.

Overbank signage is an important element when it comes to directing clientele to their favourite game or link, he says, whilst room display adds theatre and excitement to the room.

“They really do complement each other and when done well, especially with linked content, deliver fantastic results.

“We have recently delivered a variety of projects in this theme and gained positive feedback from some of the industry’s leading pub and club groups,” he says.

The company’s latest offering in digital

provide the snacks and conversation in

overhead signage – the Halo – offers a

the gaming area.

seamless 360 display, LED trim lighting, with

“These days operators are not providing any areas for non-gaming activities in the

content-driven react controller.

“We offer a wide range of content on the

gaming room. Instead, there’s lots more

Halo, including the latest manufacturers games

their gaming rooms. Now they are

space and interaction with employees,

and custom video sequences. It’s a fantastic

focusing on other section and revenue

more like the casino model.”

addition to any gaming room,” Johnson says.

June 2022 | 21

INTRODUCING A NEW KIND OF DIGITAL LOYALTY WALLET Created by Player Elite and MicroGifts

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EASY TO USE Instant funds transfer from clubs to members with the added ability for members to load points for real time spending.

LAUNCHED BY

LOW FEES – GLOBAL USE Our fees make the DLW the first choice for clubs with the added bonus of the funds being able to be spent anywhere Mastercard is accepted.

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NEXT LEVEL PRIVACY AND SECURITY Player Elite's military-grade encryption and secured cloud infrastructure delivers safe, secure transactions to the members phone, in their pocket, every single time.

GAMING TECH

Digital loyalty goes mobile Player Elite’s new loyalty e-wallet is shaking up the rewards space.

DIGITAL LOYALTY company Player Elite has launched new functionality that lets patrons spend their loyalty rewards anywhere – the pub or elsewhere – at the tap of a mobile phone.

The new tech, called the Digital Loyalty Wallet, removes the need for physical gift cards by combining Player Elite’s Digital Loyalty System with mobile phone tech from MicroGifts.

Every bit of spend in the pub will generate loyalty rewards and these can be transferred into the mobile phone’s wallet and spent using Apple Pay or Google Pay. Rather than trying to return loyalty spend back into business, Player Elite believes the best and most responsible loyalty systems allow members to spend their rewards anywhere.

“Real loyalty gives real value, not an old-school free steak,” Player Elite’s co-founder and CEO Bryan Te Wani says.

“Unlike other gift cards, members can access their funds immediately, with the added bonus that they can be spent anywhere Mastercard is accepted.”

The Digital Loyalty Wallet is also the fastest rewards application of its kind in the market at the moment, and has the lowest fee rewards platform, Te Wani says.

SG rebrands and refocuses The gaming division of Scientific Games has undergone a major rebrand following the sale of its lottery business.

“Using this digital wallet technology, pubs can reduce their spend whilst rewarding members instantly.”

SCIENTIFIC GAMES divested its lottery division late last

The tech is also very secure, according to

year and in March, the company renamed its gaming

Te Wani, thanks to Player Elite’s security

operations to Light & Wonder.

encryption and secured cloud infrastructure that enables safe and secure transactions to the member’s phone device.

“A closed loop encryption and security programme is designed to provide complete confidence that every transaction goes to the right person and place,” Te Wani says.

“This is going to revolutionise how pubs do loyalty.”

The company’s stock symbol was changed to LNW on the NYSE in May, when Light & Wonder took the opportunity to outline its new path and to emphasise that the rebrand was more than just a logo or a name change.

“Light & Wonder is focused on creating the games the world wants to play and the underlying technologies to power those games across slot machines, table games, electronic table games, online games, live-streaming games and social games,” the company says.

Light & Wonder also says that it will continue to bring a range of new titles to market on its Kascada cabinet line which features a 27” dual screen and a 43” portrait cabinet.

The most recent series is an evolution of its Kraken

Loyalty rewards can now be spent anywhere at the tap of a mobile phone.

24 | Australian Hotelier

Unleashed series Dragon Unleashed which features four titles.

The flagship product will be on show at Stand 190 at the Australasian Gaming Expo which is being held on 9-11 August.

The new generation of Dragons has arrived.

LAUNCHING TITLES

Contact your Light & Wonder Account Executive to learn more.

LnW.com The look and feel of the games and their individual components and displays are trade dress of Light & Wonder, Inc. and its Subsidiaries. All © notices signify marks registered in the United States. TM and © 2022 Light & Wonder, Inc. and its Subsidiaries. All rights reserved. Light & Wonder is committed to responsible gambling.

Responsible gambling features are proactively developed to ensure the safety and security of players while using Light & Wonder products.

@LightNWonder

DESIGN & BUILD

The lounge features a variety of spaces and ultra-comfortable seating.

A hotel to call home

26 | Australian Hotelier

Extra seating at the bar gives the space a more casual vibe.

The fireplace is surrounded by comfy chairs to encourage patrons to linger.

DESIGN & BUILD In an unusual move, Matthews Hospitality hired a boutique home and garden designer to refurbish its heritage Maylands Hotel.

TUCKED AWAY in the back streets

says. “The Maylands required something a

dark filter over them and adding in new

of the leafy eastern Adelaide suburb

little different.”

white aluminium bifolds by Grandview

of Maylands is a hidden gem – the

The project design brief highlighted the

Maylands Hotel which late last year

need to consider a younger demographic,

threw open its doors with a new look

as well as families and older patrons.

and feel.

The venue’s operator, family-owned

Matthews Hospitality, which owns nine

Windows, it instantly opened up and brightened the space,” she says.

Instead of the long fireplaces found in many pubs, Barnes opted for the sort

South Australian venues, was established

you’d find in a lounge room, with the fire

hotel group Matthews Hospitality,

during World War II by Seymour and Doris

surrounded by comfy chairs to encourage

broke with tradition when creating the

(Dossie) Matthews with the Bayview Hotel

patrons to sit and linger.

hotel’s new look by choosing boutique

lease in Whyalla.

residential stylist Deb Barnes rather than

“The variety of this space allows

In mid-2020, the family implemented a

customers to enjoy it for different

a recognised commercial interior fitout

succession plan with Matthews Hospitality

occasions and also as the seasons

consultancy to lead the design.

now wholly owned by third generation

change,” Barnes says. “It’s light and bright

siblings, Lisa, Scott, and Ward Matthews.

with great connectivity to the adjacent

The refurbishment aimed to cater to patrons wishing to experience creature

Deb Barnes had worked on a home

park, and the fireplace area has ultra-

comforts and intimate, unique spaces

design project with Lisa, and the

comfortable seating in multiple directions

when going out in response to the

professional relationship grew from there.

to encourage the locals.“

lockdowns and social restrictions faced during the Covid pandemic.

The priority was to ensure loyal patrons

As Barnes recounts, “Lisa asked me

The main bar was also very dated with

to renovate the Maylands and I was so

a glossy timber front. To modernise this

surprised. I’d only ever renovated gardens

feature, and to accentuate its curves,

had their input in the changes so the

and some interiors of homes, but I

timber moulding was clad to the front by

hotel didn’t lose its ambience, whilst

thought, why not?

Project Meraki and painted dark.

also attracting a more diverse clientele,

“I’ve always enjoyed the ambience of

according to Matthews Hospitality CEO

the Maylands Hotel and I didn’t want to

and also retained and extenuated the

Andrew Kemp.

mess with that feel, but I did want to turn

curve drop ceiling overhead by painting

up the wow factor.

the middle level dark. We added some

To achieve this, different design concepts of the past were consolidated to create a

“I set about creating homey, cosy areas

“We kept the original granite top

opaque glass sphere ‘Southern Moss’

cohesive vibe to appeal to new clientele yet

in the pub for diners seeking an intimate

pendant lights from Asser & Co and new

still feel like home to the locals.

experience complemented by quirky,

stools from 1K Chairs,” Barnes says.

“It does not rely on its location or street presence, but once you’ve found The Maylands and experienced its charm, you

modern touches that inspire and appeal to a younger crowd.”

can’t help but want to go back and enjoy

The spaces

its interesting spaces and inspired food

Barnes worked closely with the Matthews

and beverage offering,” Kemp says.

team, including venue manager Ali Davis,

“Curved sofas from Aura Objects are a crowd favourite, and one in particular has created quite the talking point as it is covered in a crazy cat fabric from Abode Interiors.

“Conscious of budget and waste, we

and outdoor bench seating, indoor high

recovered four armchairs in a lovely mix

bar tables with stools, and extra seating at

of fabrics that add to the character of the

The lead designer chosen for the project

the main bar were added to give the space

room. A bold black and white artwork by

was Deb Barnes, a boutique residential

a more casual relaxed vibe.

Kerry Armstrong is the perfect modern art

The brief

stylist, in a tradition-defying move that

The lounge bar was originally dark and

piece to sit above the banquette seating.”

aimed to ensure the project broke away

dated but had an amazing view through

from your typical pub renovation.

to the park with beautiful northern light,

lot of useable space was removed and

according to Barnes.

replaced with a dark stained high table.

“Previously, we had worked with a selection of architects, designers

“We had to maximise that view by

An old cashier counter that took up a

A charcoal rug with a cluster of wicker

and commercial interior specialists to

bringing the outside in. By removing

pendant lights above creates a separate

modernise and update our venues,” Kemp

the old wooden windows that had a

dining space for up to 12 people.

June 2022 | 27

DESIGN & BUILD

“One of my favourite things in the room is the black and white cactus wallpaper that wraps around the long curved wall from Abode Interiors,” Barnes says.

“It adds a visual interest and a fun element to the room. We added three gubi cobra wall sconces from 1K chairs that sit beautifully with the wallpaper and make it glow.”

Everything has had a fresh coat of paint and dark feature walls help break up the white and plants bring some softness.

The Ivy Room in the old part of the building boasts architectural features and high ceilings, and Project Meraki installed timber mouldings to the walls there.

“We carried the black and white theme through as well by painting the gold pressed metal ceiling black and walls white,” Barnes says.

A huge Napoleon Crossing the Alps artwork hangs between two huge kentia palms that sit in large hourglass pots from Asser & Co, and two magnificent new chandeliers were installed to finish the luxe look.

A grand entrance In the carpark entrance and foyer, gold and bronze coloured wall tiles were removed along with a non-functional old-style water feature. This was converted it into a planter box highlighted with up lights.

“A new chandelier with a modern take was installed to add a bit of glamour to the entrance,” Barnes says.

“There’s been a shift to boutique experiences and that’s what we’ve strived to create with the Maylands renovation,” Kemp says.

“With everyone spending more time at home during Covid, we’ve combined the creature comforts of a beautiful, welcoming home with some intriguing twists.”

The Maylands renovation also manages to appeal to loyal patrons who enjoy traditional intimate dining areas while also attracting a younger demographic, he says.

“By having a mix of spaces that have their own unique feel yet flow together nicely, we’re catering for the diversity of the community we serve.”

28 | Australian Hotelier

The Ivy Room in the old part of the building boasts architectural features and high ceilings Black and white cactus wallpaper adds a fun element to the room.

www.paulkellydesign.com.au

TALES FROM THE TOP

Rewarding times Bold collaborations, a new brand, and an innovative pub partnership program are fuelling growth for Kickon Group, explains its founder Craig Shearer.

FEW SECTORS have experienced the disruption of Covid like the Victorian hospitality industry, and the pandemic has

Kickon Group founder and MD Craig Shearer.

certainly created challenges for Craig Shearer, the Melbournebased founder and managing director of Kickon Group.

In September 2021 Shearer won the contract to create and deliver a number of brand new F&B spaces ahead of this year’s grand re-opening of mega-venue The Continental in Sorrento in partnership with Chef Restaurateur Scott Pickett.

“Along with trying to design over Zoom, navigate closures to the building industry, and recruit 150 people, there have certainly been challenges, which is why we are so proud to have been able to deliver what we have,” Shearer says.

Collaborating with Pickett has been a highlight on the project,

been lucky to recruit top end talent and working with these guys and girls has been really inspiring.”

The group has also grown its portfolio, with the Osborne Hotel in Brisbane acquired in November, and the recent settlement of The Watermark in Townsville, bringing its venues to seven.

“We work pretty hard on strategic pillars for Kickon growth, and one of these is to operate dynamic venues,” Shearer says.

“We as a team feel most satisfied when we walk through our venues and there’s a buzz of people enjoying one another’s company.”

according to Shearer, as was working with the precinct ownership group and construction team who helped to deliver the world-

Partnership focus

class asset.

Shearer bought his first pub, Collingwood’s Irish and live music

“We’re learning every day with the Conti – it is a huge undertaking, and we feel overwhelming pride to be involved in a project like this,” he says.

“I think we’ve had to evolve along the way and with an iconic

venue Father Flanagan’s (now the Gasometer) – in 2003 and he has retained the same team that started with him at the venue.

The Kickon Group Pub Partnership Program was established in 2012 with the promotion of Sam Capogreco – who started

much-loved venue like this, it’s been a lot of pressure to deliver

out as a junior barman in 2003 – to business partner and

on the hype.

director of operations.

“Then we walk through the door to see people enjoying the spaces as we envisaged and that puts a smile on our faces.”

The program sees valued staff members rewarded with a partnership stake, with the most recent being Bart Furst who is now a venue manager and business partner in The Watermark in Townsville.

New directions

“In my role and my career, this is one of the things I’m most

Despite the enormous impact of the pandemic on the industry and on

proud of,” Shearer says. “It’s a program I hold very dear. These

Kickon Group, the past two years have been extremely productive.

people give so much to us and it’s great to see them progress to

Highlights include the rebrand and launch of Kickon Group after some venue exits and a period of adjustment which has in turn provided some clear new directions.

The company also made a number of important new hires, says Shearer, including the appointment of industry heavyweight Duncan Thomson as CEO. “The teams that we’ve built and established both at HQ and in our venues in the last 12 months are amazing,” he says. “We’ve

30 | Australian Hotelier

owning their own venues and it’s mutually beneficial.

“It’s an open conversation that I’ll have with any junior member of any venue we run, and if that’s what you want to do and you really commit to it, I’ll do anything I can to get you there.”

Shearer attributes his success to the amazing people he’s worked with. “I’m lucky enough to have a wonderful team around me – some who have been there for 20 years, and I hold that very dear to my heart.”