Australian Hotelier March 2021

AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

BUS0494_AHA_Cover_A4_FA.indd 1

Vol. 38 No. 2- March 2021

IN THIS ISSUE: ENTERTAINMENT | KEG TECH | ACCOMMODATION

2/3/21 11:45 am

CONTENTS & ED’S NOTE

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

Contents SPECIAL FEATURES

P26

PUBLISHER: Paul Wootton

22 Accommodation: Targeting the domestic

8 Pub Leaders Summit: This year’s event is

more crucial than ever for publicans to exchange ideas.

10 Brand Talks: Finest Call is saving pubs

traveller in 2021.

REGULARS 6 News: What’s happening in pubs across

time and money behind the bar.

12 Entertainment: Live sport, music and Ed’s Pick

Australia.

26 Design & Build: The Terminus Hotel has

trivia are driving patrons to return

expanded its reach of locals with a

to venues.

revamp.

18 Draught Product: New keg tech is

30 Tales from the Top: Lewis Land Group’s

ensuring that pubs are serving the

local employment drive embeds its

freshest beer every time.

pubs even further into the community.

Editor’s Note

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

locally is further embedding its presence in

normal, in most parts

communities. Check it out on p 30.

Looking for even more inspiration on how

seems to be on an

to boost trade within your pub? There will be

upward trajectory, as

plenty of ideas and case studies shared

community transmissions

by leading industry operators at the

of COVId-19 are almost non-existent and

Pub Leaders Summit on 22 March. Head to

the national vaccine program has begun

www.publeaders.com.au to check out the

this month. With that in mind, publicans are

program and buy your physical or virtual

looking for ways to boost and maximise trade

tickets now!

to recoup some of the revenue lost last year.

Cheers,

In this issue, we look at how a big focus on entertainment is driving people back to

Vanessa Cavasinni

pubs for an experience they can’t recreate at

P: 02 8586 6201

home. For more info, see p 12. For pubs with

E: vcavasinni@intermedia.com.au

accommodation rooms, a pivot to focusing on intrastate travellers seems to be working, after

‣ Pub Dining

a dismal 2020 (see p 22). And in Queensland,

‣ Heating

the Lewis Land Group’s drive to employ

‣ Property and Investment

4 | Australian Hotelier

EDITOR: Vanessa Cavasinni vcavasinni@intermedia.com.au

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

While not back to of Australia pub trade

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In the

The new Solotel executive team including new CEO Elliot Solomon (third from left)

news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

Solotel to scrutinise business with fresh eyes

AUSTRALIAN HOTELIER spoke to Solotel’s new CEO, Elliot Solomon,

was. I think that’s something that we will bring into the new year,

on his plans and strategy for the hospitality group in 2021.

and despite the toughness – particularly when we had to close

Solomon’s step-up to the CEO role was announced last month,

the venues during the lockdown – it has been quite amazing to

as Justine Baker steps away from the group’s leadership to focus

see how our people have been so resilient and adaptable to the

on new opportunities after a 20-year career with the group.

changes,” explained Solomon.

After Baker notified Solomon and his father Bruce – Solotel’s founder (pictured centre) – a few months ago, preparations have

2021 focus

been made for Solomon to step up as the chief executive of the

Scrutiny of the entire portfolio will continue, as Solomon says the

hospitality behemoth.

way the pandemic has changed the way people interact with the

“I’m very excited and really ready for the challenge. I feel incredible support from the executive team, Justine, Dad and the Solotel board as well. I’m feeling very positive about it all.”

Solomon has worked within the group for the last decade, mainly as the director of property and design. His focus has been on the commercial and investment side of the business, and has

community hubs – and those hubs need to change as well.

“Our focus and our mission has always been the same, and that’s really about creating and delivering the best experiences for our guests and our customers; and being cultural pillars in the communities we’re located in.

“But I think the guests and communities have changed quite a

been heavily involved in any new projects or major concepts the

bit in the past year – the way people live, the way people work,

group has unveiled in that time.

the importance of local community has really strengthened –

Having worked closely with Baker for many years, Solomon

so we’re really looking at our portfolio with fresh eyes, having

has learned a lot from the esteemed industry leader, and certain

entrepreneurial spirit, and that’s what I really want to push in the

values and lessons have stuck with him and will inform his own

venues: to be creative and try out new ideas, adapting the venues

leadership style.

to the new normal.”

“From Justine I’ve learnt a lot about the importance of strong

While newly promoted COO Ben Stephens will continue to run

and positive leadership; the importance of being a great and

the day-to-day operations of the venues, Solomon is focused on

clear communicator; and also the need to constantly reinvent, be

the strategic vision of the group and already has some plans in the

creative, look at things with fresh eyes and constantly evolve –

works for the year ahead.

that’s something that she’s really inculcated in the company over the last five years.”

That drive to constantly re-evaluate the group’s offerings

“I’m looking at new opportunities, new ways we can grow the businesses in the portfolio. We’ve got quite a few new projects that will be coming up this year – renovations of venues, and

was reinforced last year, as the pandemic made every operator

there’s a couple of other opportunities that we’re looking at at

scrutinise all aspects of their business. Solotel was no different.

the moment.”

“One of the things we did so well was how we were able to so

“Hopefully we stay on the same trajectory as a country and

quickly and decisively adapt to things as they changed. When we

things only continue to improve. If things continue down that path

were reopening we really had to look at everything with fresh eyes

I think we’re in a really strong position to try new things and push

and adapt the venues and the concepts to what the new world

ahead again. We’re all pretty motivated to do that.”

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6 | Australian Hotelier

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NEWS

BYRON CONTINUES TO BECKON PUBLICANS FROM AFAR

draws tourists from Byron Bay. With ties already in

The Lennox Hotel in Lennox Head, Byron Bay,

is pleased to take on such a well favoured pub.

has sold to a consortium led by Fraser Short

place with the greater Byron Bay community, Short “We have a house on Belongil in Byron Bay and

and Stu Laundy. The beachfront pub has been

The Northern Rivers is my little family’s second

sold by the Campbell and Lister families, who

home; so with both The Balcony Bar and Oyster

had owned the pub for more than a decade. The

Room and The Farm Byron Bay all in our group,

hotel was sold off-market for an undisclosed

Ally and I are excited to expand into such an

sum, with the sale negotiated by HTL Property’s

amazing community. Lennox Head is both a world

Andrew Jolliffe.

class destination and a sought after lifestyle for

“We feel very privileged to have owned such

those that are lucky enough to enjoy it.”

an iconic hotel. The decision to sell was not one

Fraser continued: “The Lennox presented itself

that our families made lightly but we are excited

as an unmissable asset so we joined together with

about the opportunities this presents for our

our long term partners the Laundy family to ensure

team and the community,” stated brothers Clyde

we can deliver back to the community a gathering

and Greg Campbell.

place that represents their lifestyle and one they

“We welcome the Short and Laundy families to Lennox and look forward to remaining involved in the community through our other businesses.”

The Lennox Hotel is a favourite of the local Lennox Head and Ballina communities, and also

can be proud of being associated with.”

Byron Bay continues to lure publicans from all over the country, with MA Hotel Management purchasing the Beach Hotel in the heart of Byron for a record $104 million in late 2019.

Lennox Hotel

PLS PREVIEW

The exchange of ideas

The 2021 Pub Leaders Summit is set to be its most crucial event yet, as publicans strive to get their businesses back on track after the toughest year on record.

AFTER AN incredibly tough year with ever-changing limitations,

to learning from his industry colleagues and their experiences

publicans are hoping that 2021 brings with it a steady, upward

throughout the day.

trajectory for trade as we place hope in shorter, localised

“2020 has been one of the most challenging and difficult years

lockdowns and a national vaccination program to combat the

in business but notably hospitality within the past century. It is

current pandemic.

with these challenges that we have all faced that we are realising

Pubs are still to recoup the losses of the last year however, and

the usefulness of working together and understanding what

operators are looking for new and dynamic ways that they can

it takes to thrive through change. The Pub Leaders Summit is

increase revenues within their businesses. That’s where the Pub

a fantastic concept that brings all those who have failed and

Leaders Summit comes in – providing a space for operators to

succeeded through 2020 together to tell their stories. It is this

gather and discuss new ideas and strategies to help the industry

platform that allows us all to learn from one and other and grow

recover from the crises of 2020.

as an industry,” says Chick.

The program will cover the big revenue streams such as F&B,

“I am looking forward to and honoured to be participating

gaming and entertainment, while also looking at how various

in this years Pub Leaders Summit so that I can contribute our

operators have responded to the challenges and restrictions

successes and failures but most importantly listen to everyone’s

of the last year. Award-winning keynote speaker, Michael

experiences. 2021 is looking to pose a fresh range of challenges

McQueen, will present The Post-Crisis Kickstart, using both

and by understanding other perspectives on the past year

international and domestic examples of how businesses used

I believe it will strongly gear me up to prepare for the new

the crisis of the last 12 months to re-evaluate and strengthen

challenges ahead of us.”

their businesses.

Participants include experienced and respected pub operators such as Chris Cheung (C!NC), Marcello Colosimo (Momento

The 2021 Pub Leaders Summit is being held in partnership with our platinum sponsor Intrust Super on 22 March at Doltone House Darling Island in Sydney.

Hospitality), Debbie Higgins (Merivale), Jen Russell (W. Short Hospitality) and Steven Speed (WDS Hotels).

Industry stakeholders who will bring some external perspective to the day’s program include John Musca (JLL Hotels & Hospitality), Steven Premutico (me&u), Michael Rodrigues (Night Time Industries Association), Councillor Jess Miller (City of Sydney) and Michael Waters (Retail Drinks Australia).

Toby Chick, licensee of the award-winning Hotel Rose Bay, will take part in our F&B panel, but is most looking forward

8 | Australian Hotelier

GET YOUR TICKETS NOW! Snag your last minute tickets at www.publeaders.com.au.

Can’t physically attend? You can purchase virtual tickets to our live-stream of the event for $75.

When: Monday 22 March 2021 Where: Doltone House Darling Island, Pyrmont, NSW; or online.

LAST CHANCE FOR TICKETS! Monday 22 March www.publeaders.com.au SUMMIT 2021

MONDAY 22 MARCH 2021 DOLTONE HOUSE, DARLING ISLAND, SYDNEY

8:30am – 9:20am

Registrations open

9:20 – 9:30am

Welcome and Opening: Vanessa Cavasinni, Australian Hotelier and Luke Butler, Hastings People.

9:30 – 10:30am

Keynote Presentation: The Post–Crisis Kickstart by Michael McQueen.

10:30 – 11:00am

Dealing with the Unknown: How Pubs have Responded to the COVID Crisis.

(Marcello Colosimo, Momento Hospitality; Steven Speed, WDS Hotels; Jen Russell, W. Short Hospitality; David Thompson, Tilley & Wills)

11:00 – 11:15am

Presentation: Trends Impacting the Pub Industry by Stevan Premutico, me&u.

11:15am – 11:45am

Morning Tea

11:45 – 12:00pm

Presentation: Making Informed Decisions about your Asset: Understanding Market Evidence by John Musca, JLL Hotels & Hospitality.

12:00 – 12:10pm

Live–streamed Q&A: Pub Sustainability Practices with Melissa Porter, Porters Plainland Hotel.

12:10 – 12:30pm

Corporate Sustainability: Committing to a Greener Business (Nicholas Wright, Lewis Land Group; Councillor Jess Miller, City of Sydney; Kent Anderson, The Glenmore)

12:30 – 1:00pm

Presentation: Accruing and Utilising Data by Morgan Kelly, KPMG.

1:00 – 1:15pm

Live–streamed Presentation: Retail Brewing – Own your Own Beer by Julian Sanders, Spark Breweries & Distilleries

1:15 – 1:30pm

Presentation: The Future of Gaming by Darren Kwan, Australian eSports League.

1:30pm – 2:30pm

Lunch

2:30 – 2:50pm

Let Us Entertain You: A Changing Landscape.

(Kerri Glasscock, Sydney Fringe Festival; Matt Rule, Music + Booze Co; Ed Loveday, Solotel)

2:50pm – 3:00pm

Q&A: 24-Hour Cities Michael Rodrigues (incoming 24 Hour Economy Commissioner, NSW Government)

3:00 – 3:00pm

Retail Matters: Key Considerations for a Pub Bottle Shop. (Daniel Crawford, C!NC; Jason Bush, Merivale; Michael Waters, Retail Drinks Australia; Simon Cleave, ALM; Brydie Allen, National Liquor News)

3:30 – 3:45pm

Live–streamed Q&A: Social Responsibility and your Brand in the Community with Rose Kentish, Sparkke Beverage Company.

3:45 – 4:00pm

Presentation: Social Media Intelligence and Actionable Customer Insights by Greg Daniel AM, KPMG.

4:00 – 4:30pm

The New F&B. (Marcello Colosimo, Momento Hospitality; Toby Chick, Hotel Rose Bay; Chris Cheung, C!NC; Debbie Higgins, Merivale)

4:30pm – 6:00pm

Networking Drinks

AN INFORMATIVE AND DYNAMIC EVENT FOR THE PUB SECTOR

THANKS TO OUR SPONSORS PLATINUM SPONSOR

GOLD SPONSORS

SILVER SPONSORS

BRAND TALKS

Cocktails made easy

Finest Call’s wide range of mixers is making cocktails a profitable and easily handled category of beverage for pubs everywhere.

THE FINEST Call range has been created with the busy bartender in mind. While in a small bar setting a bartender can afford to spend five minutes making a cocktail – and charging accordingly – in a pub setting, peak trade times mean bar staff have far less time to put together an excellent beverage. Finest Call mixers allow pub venues to put together high quality cocktails in less time. The customer after something a little fancier than a simple serve will be satisfied, while wait times will be kept down.

In Australia, the range is divided into four sections that can facilitate any kind of cocktail.

Citrus – Single Pressed Lemon Juice and Single Pressed Lime Juice, are both 99 per cent citrus, and are naturally preserved using rosemary extract.

Sours – Lemon Sour and Grapefruit Sour.

Modifiers – Fruit purees including Mango, Passionfruit, Strawberry, White Peach, and Watermelon easily add a fruit twist to classic cocktails. Think endless margarita options!

One-Step Cocktails – Pre-batched Margarita, Mojito and Espresso Mix. Just add your spirit of choice and shake.

The range is versatile enough that using three or four SKUs can easily deliver 10 different cocktails for your drinks list – all while keeping it simple enough for any bar team to keep up with regardless of a venue’s set-up.

“The range allows us to speak to all different levels of bars and skillsets,” explains Southtrade brand manager Andrew Milne.

“It’s perfect for a junior bar team with high turnover requiring quick training and easy to follow recipes that they can pick up on day one, to big contemporary pubs that want a consistent menu of delicious cocktails whilst keeping their margins to a reasonable level and restricting any wastage from home-made fruit purees/freshly pressed citrus juices that need to be used within a short period of time.”

Not only is it a time- and produce-saver, but those savings can have a very meaningful impact on your beverage expenditure, as can be evidenced at one very busy Brisbane pub.

“By using Finest Call, we increased our rate of sale, minimised staff costs on prep time and lowered our fresh produce cost. In total, we saved over $60,000 in a year,” said a spokesperson for the Regatta Hotel.

Finest Call and Southtrade can help you make the most out of your cocktail offering throughout the year, providing tools such as cocktail recipes and menu templates, to get your drinks menu working even more profitably for your venue.

Increased profit margin Using Finest Call can have a significant impact on the profit margin of your cocktails. While making a margarita from scratch can cost approximately $4.60 per drink, with Finest Call that cost is almost halved to $2.50 per drink.

10 | Australian Hotelier

ENTERTAINMENT

A key driver in on-premise recovery

WAYS TO entertain a customer at their local has taken grand strides in the last few years, with publicans reaching into their bag of tricks and pulling out events to satisfy any demographic.

The need to provide a range of entertainment options has become even more paramount as on-premise venues set down the road to recovery with easing restrictions in each state.

Many patrons are slowly being drawn back to their local watering hole while others are searching for something new.

We now enter the realm where offering a live and interactive music experience, fun and mind-challenging trivia and live sport viewing are essential assets to a venue.

A SPORTS-CRAZED NATION 2021 is shaping up to be a an exciting year sports-wise, with the NBL and NBA already underway, AFL and NRL having started Super netball tipping off in May, the domestic and international cricket season in full bloom with a T20 world cup scheduled later this year, not to mention all the days at the track. For all the rev

An opportunity to provide quality entertainment awaits the proactive publican, with patrons actively searching for a venue to watch live sport on the big screen and enjoy live music and mid-week trivia. Dan Hughes reports.

heads out there, the MotoGP, V8 Supercars and Formula 1 are all gearing up to be thrill-seeking seasons.

The Aberdeen Hotel in Perth is already drawing in customers by hosting the biggest events the sporting world has to offer.

By placing multiple viewing platforms throughout the venue, it allows patrons to watch a multitude of different matches unfold at once. For attracting customers in the post-COVID era, the Aberdeen’s entertainment and live sport viewing set-up is setting the benchmark.

Companies throughout Australia are joining together to enhance the live sports experience in venues. Last month, Foxtel

12 | Australian Hotelier

ENTERTAINMENT

joined with the MatchPint website and mobile app

Terrigal Hotel venue manager Trent Bridger said

to help publicans communicate sport schedules and

entertainment is crucial to enticing patrons to your

broadcast times to its customers.

venue, with different forms of entertainment drawing

For publicans, the app is developed to help increase attendance and communicate promotional

offerings. Music has been a massive part of the

licensed venues Greg Bohlsen said nothing is more

hospitality industry for years and will continue to be

Australian than a beer at the pub with mates while

for many to come, whether it be rock, jazz, blues.

watching live sport.

Even DJs all have their own following.

“Which is why Foxtel is delighted to be working

“Different genres of entertainment work for

with MatchPint and our venue partners to bring fans

different venues. Our entertainment caters for a

closer to the game… and the beer tap.”

broad age range, but our goal is to get a more mature The Speakeasy Group operations manager Greg

in a venue you think of Foxtel. We can’t wait to work

Sanderson added that his venues plan to capitalise on

with Foxtel’s customers across Australia to help

trending spikes in on-premise popularity by focusing

connect them with fans looking for venues and help

on live music, targeting bigger group bookings.

of MatchPint Australia, Jonathan Richards added.

LIVE MUSIC A KEY TO ENTERTAINMENT Another historically popular entertainment option for patrons is live music. As venues re-open many artists are itching to get back on stage and the public is raring to hear some live tunes once more.

On the forefront of live music entertainment has

work for different venues. Our entertainment caters for a broad age range, but our goal is to get a more mature market, one that is much more family-friendly.

Trent Bridger, Terrigal Hotel

market, one that is much more family-friendly.”

is what we are all about and when you think of sport

them market their week of sport in minutes,” Head

of entertainment

“That’s why it’s important to have different

deals to customers. Foxtel national manager –

“Getting more sports fans into pubs, more often

Different genres

different crowds.

“We’ve already seen a boost in booking sizes, but the return of live music from eased restrictions will be a big focus for our group going forward. Both our Nick and Nora locations in Sydney and Melbourne are going to be introducing live music for the first time in February.”

MID-WEEK TRIVIA, A STAPLE OF PUB ENTERTAINMENT For those looking for an alternate form of

been Sydney’s Botany View Hotel, which offers

entertainment that is more interactive, mid-week trivia

something for their patrons each night of the week.

is a core element in encouraging more visitation. New

The Botany View’s rooftop area features a full

strides are being made by entertainment companies

cocktail bar and open-air seating and is home to a

to help push trivia past its limitations. Publicans are

recently updated music entertainment area. It offers

turning to organised trivia companies or themed trivia

a holistic entertainment experience with the addition

nights they can host themselves.

of DJs, karaoke, and trivia.

“The Botany View has a rich history of live

One company offering publicans a way to engage their customers in this experience is Oppy

music and almost all the staff who work here from

Entertainment subsidiary, Pub Trivia Australia. Oppy

management to bar staff to kitchen are musicians

Entertainment founder Jordan Oppy said PTA delivers

so it’s in the blood,” Botany View Hotel general

not only an interesting but visually captivating big

manager Luke Reimann said.

screen trivia product that features high resolution

“We recently completely upgraded our stages,

images to accompany every question. For venues

sound gear, lighting and even invested in a couple

without big screen capability, a printed game is also

of pianos to give the venue a much-needed boost

offered with high quality designed handouts for teams.

in production value. We support young local talent

“It’s the perfect form of entertainment for our

like no other around plus the diversity of our live

current climate, it’s one of the only things you can

performances from jazz, alt country, blues, indie,

do. You can put a band on stage, but people can’t

electro makes us quite unique.”

get up and dance. Current hospitality booking

Gallagher Hotels have also invested heavily in a various forms of pub entertainment, offering a range of live music and a vast range of live sport viewing options for its customers. Gallagher Hotels’

numbers allow for the perfect sized groups to sit down, have dinner and a drink and play trivia.

“The most important advice I would give to publicans is to be aware of the different quality of

March 2021 | 13

Get more sports fans in your venue, more often Foxtel Business has partnered with MatchPint to help our subscribers sell more beer, attract new customers, boost your venue’s presence in Google and much more!

^Offer applies to MatchPint’s “Foxtel tier” (market tier). Offer available until 30 June 2021. Only available to active Foxtel Business customers. Upon expiration of the 24-month period, you will be given the option to continue with your MatchPint account at your cost. If you cancel your Foxtel subscription during the 24 month period, your access to the MatchPint Foxtel tier will automatically cease. *For fixtures to automatically display on your website, an XML feed or widget will need to be set up. BUS0476

What’s in it for me? ✓ Exclusive 24-month access to a MatchPint

profile and features at no extra charge^

✓ Save time by marketing a week’s worth of

fixtures online in minutes*

✓ Keep sports fans coming back by activating

ready-made promotions in your venue

✓ Save hundreds of dollars on graphic design

with a bespoke social media asset creator

✓ Boost your presence in Google searches,

so your venue is seen by more sports fans.

How do I get MatchPint?

Visit foxtelmatchpint.com.au to get on board and MatchPint will contact you to activate your profile.

If you have any questions, contact our Business Customer Service and Support Team. email: Foxtel.business@foxtel.com.au call: 1300 736 104

ENTERTAINMENT

trivia packages in the market. Another point to note is if you are going to give trivia a go, you need to give it an honest go. I recommend running trivia for 12 weeks and doing appropriate marketing for the events you run. Anything new is difficult, but if you stick to it, I can almost guarantee you will have a successful event,” states Oppy.

St Kilda’s Freddie Wimpoles, on top of hosting successful live music events weekly, has held a packed trivia night since 2017, partnering with Shit Pub Trivia. Freddie’s general manager Miff Smith said the pub was opened in May 2016 and while still relatively new to the St Kilda scene, decided to host an event to create a connection with the locals.

“We wanted to establish something that people would come down for week in, week out and create that regular weekday crowd that can be so important for trade. From memory, it started off a little slow – as events sometimes do before you get a following – but within three weeks we were pumping. It’s been a success every week since, rain or shine.”

Freddie’s well-built trivia night was put on hold however, when the pub’s capacity was restricted to just 10 patrons. Once capacity increased, Freddie’s decided it would prioritise the return of trivia.

“We ended up doing our first trivia night back when it was still a requirement that all service had to be from the table but the crowd definitely still showed up. Regular faces we hadn’t seen in months came and filled up the bar and we were happy as hell to see them.

“Since then, we’ve hosted Shit Pub Trivia every Tuesday without fail, and our crowd of regulars have absolutely followed suit. It’s pretty much been a full house weekly.”

Smith said running a trivia night is essential to every venue to draw in and keep a regular weekday

Cooler months offers perfect time for mid-week trivia While the upcoming colder months of the year may deter some patrons from attending on-premise venues. Oppy Entertainment founder Jordan Oppy believes it is the perfect time to start hosting trivia events to keep business ticking.

“For the immediate future we are set on offering the perfect indoor pub entertainment for venues, which will prove important as we enter the colder winter months ahead,” he said.

“We don’t want to hijack the screens and have boring visuals for everyone to see, so we added our HiRes imagery to entertain even those not involved directly in the trivia event. It’s the exact easy entertainment publicans are after.”

crowd. “You can’t just rely on the weekends if you’re trading seven days, and it’s great in the colder, quieter winter months when you’ve got a solid group that you can count on to come in and fill the place up.”

Hosting live sporting events, local bands or midweek trivia is an integral part of a venue’s ability to bring in and keep a regular crowd. With capacity numbers increasing in early 2021, the new COVIDcrowd has changed and is actively seeking a night of entertainment.

16 | Australian Hotelier

DRAUGHT PRODUCTS

High-tech quality control Draught beers may have different identities but what truly sets them apart is the quality control process used to ensure the perfect end product.

Daniel Hughes investigates.

IF THERE’S one drink that changes visual

data showing the temperature, and orientation of

aesthetic and taste when poured, it’s beer. From

each keg as well as if the keg has been cleaned or

the moment the bartender pulls down the tap

filled, is being off-loaded from a truck or is ready

handle and tilts the chilled glass, all eyes are on

for collection at a venue.

them. Too much froth on the top and the initial

hospitality around the world, I’ve always thought it

consumer to drink. Too little and it not only loses

would be fascinating if kegs could tell their story.

aesthetic but it also loses aroma.

Knowing exactly how each keg travels through the

However, when properly poured, the beer

supply chain will help us all to do it better. We have

produces aromas and flavours that can only be

an exciting technology and growth journey ahead,”

present at the right conditions, and with the

Kegstar’s Chief Kegsecutive Christian Barden adds.

agitation of a proper pour.

Having recently released a customised purposefit tracking and monitoring solution, Keg rental

Keg tech revolutionises quality control

business Konvoy Group also knows what it takes to

Ensuring the most crisp taste for a consumer

to track the real-time location of kegs to ensure

after it leaves the brewery lies with keg control.

efficient keg collection.

ensure quality. Its technology allows all keg owners

Taking the leap in to IoT technology at the end of

This solution gives Konvoy and its customers the

2020 was keg rental business Kegstar. It launched

opportunity to optimise existing assets and use their

Project Starlight, sending more than 11,000 kegs

kegs more than the average use of three or four

with its new IoT-enabled keg tracking system into

times per year. Since rolling out in late 2020, Konvoy

the market before December 2020. The initiative

has received positive feedback from clients for its

provides the exact real-time location of every keg

keg tracking technology.

and gives detailed information of its contents.

Project Starlight also allows customers to tap into

18 | Australian Hotelier

“With more than two decades in beer and

sips are unenjoyable and offer less mass for the

“We have more than three per cent of our fleet currently fitted with our Kegfox tracking and are

DRAUGHT PRODUCTS

finding the location data we are receiving has assisted in reducing the time in the removal of the kegs and also increase our keg availability to our

How to pour a great beer

customers,” operations manager Marc Eggins said.

Young Henry’s director Oscar

spent at a venue by about seven days, enabling us to better service venues

Despite the technology available through keg rental companies,

McMahon suggests:

Australian Venue Co provides another solution for publicans looking to

“A great draught beer should

ensure draught beer quality. General manager of beer, Bobby Henry, said

be poured into a closely

venues are trialling various different technologies to measure temperature,

held, spotlessly clean glass

pressure and volumes.

at an angle of around 45

“Rather than at the keg itself – this tool is used after the fob and before the taps. With an increase in quality across every aspect of our venues, this is something that we are actively ensuring we keep an eye on and make improvements in this area.”

Keg control adding value to beer offerings Kegstar’s head of customer kegsperience Chris Hill believes the quality of a beer and the importance of coordination in the logistics chain is directly intertwined to ultimately provide a better end product. ‘’Knowing this project can lead to a fresher beer reaching a customer’s

degrees (it should be close but the tap should never touch the glass). The glass should be filled to about two thirds or three quarters full before being rested briefly until the turbidity of the pour stops swirling beneath and joins the forming head. The remainder of the beer should then be poured directly into

glass is what makes it worthwhile. We’re giving our customers access to

the glass, held straight, an

potentially game-changing live data, showing exactly what’s happening to

inch or two below the tap

each keg on route to venues. Meaning we can all work together towards

to continue building the

the perfect draught pour, every time.”

Melbourne’s The Local Taphouse co-owner Justin Joiner said the growing awareness for the importance of cold chain logistics is highlighting the need to maintain a keg’s temperature.

“All our kegs are stored cold. Fortunately, many kegs arrive cold these days which is great. Cold storage is crucial for extending a beer’s shelf life and avoiding faults.”

It’s no secret Melbournians, like many Australians, have an insatiable

head that was formed in the first pour. The head should be as thick as a pointer finger when complete as all those little bubbles, when bursting into your nose whilst drinking, send all the hop notes and malty esters straight into your nose

thirst for quality draught beer. Joiner said the quality of the beer needs to

informing and improving

be a top priority all the way from its raw ingredients right through to when

your flavour experience.”

the punter takes a sip. Similarly to Joiner, Henry said AVC monitors the

March 2021 | 19

DRAUGHT PRODUCTS

A beer aficionado’s top tips The Local Taphouse co-owner Justin Joiner’s tips for maintaining quality beer: • Buy beer from great breweries – from ones you know care about quality as much The Local Taphouse

as you do.

• Only purchase enough kegs to get you through the week to ensure you’re

popularity of beers in its venues to ensure that kegs are regularly switched out to fresh beer.

“We also aim on keeping our stock holding low so we are tapping the freshest beer possible. More recently, we have implemented a systematic review

constantly buying fresh kegs. Once the kegs arrive, keep them cold.

• Keep the cellar, beer lines and taps clean - a great beer can become an awful one quickly if the beer system isn’t maintained to an exceptionally high standard.

• Make sure your glassware is clean. Soak and scrub all glasses weekly and use high quality glass washers.

of our beer quality. In the past beer quality is often looked at in a subjective way. The new approach we are rolling out is a more objective measurement of beer quality.

“This will allow us to compare quality between venues within the group but also objectively compare ourselves with others around us. With this information we can make data-based decisions on what is the best action to take to improve our quality.”

Welcoming customers into the post-COVID world needs to be done with quality products.

Ensuring the beer’s quality from the brewery, through the transport phrase and ultimately into a nice cold clean glass should be each publican’s goal. With growing consumer confidence in returning to on-premise venues on the rise, it’s each publican’s chance to ensure it sources the best for their customers.

20 | Australian Hotelier

Kegstar’s IoT-enabled kegs

ACCOMMODATION

The Country Club Hotel in Finley

A room at the Boatrowers Hotel in Stockton, NSW The Telegraph Hotel in Numurkah, Victoria

Deluxe bathrooms at the Marion Hotel, Adelaide The Victoria King Room at the Telegraph Hotel

22 | Australian Hotelier

ACCOMMODATION

A domestic market

Pub accommodation took a hit in early 2020, however, rising domestic travel trends indicate 2021 will be a positive year of recovery if the home-grown market is targeted.

THE PUB accommodation scene had its world rocked

and clear and cohesive state border rules will also

last year. From the outset, Australia was feeling

be a key to the industries recovery in 2021.

the affects of the 2019/2020 bushfire season. Only

“We will be heavily reliant on domestic travel this

two months later when the recovery had begun, the

year. There are a lot of people wondering where the

COVID-19 pandemic outbreak struck.

next lockdown might be. Hopefully, the rollout of

AHS Advisory research confirmed the toll from a

the vaccine will give people the confidence to book

year of interrupted travel on the accommodation

and will give states the confidence not to close their

sector, stating that occupancy levels slumped to

borders with less than 24 hours notice.”

28 per cent Australia-wide in capital cities and 31 per cent in regional areas during June 2020. There

Locked down on the border

is however, a brighter future predicted this year

One of the businesses on the receiving end of the

with regional and metropolitan areas forecasted to

border closure effects is the Finley Country Club.

Research reveals domestic travel trend

increase to 60 per cent in December 2021.

The NSW Southern Riverina pub, located about 15

Research by Hoo

Pub Rooms director Ralph Kelly said the accommodation industry had to reinvent itself during the last 12 months and now relies heavily

minutes from the Victorian/NSW border, recorded a 45 per cent drop in accommodation bookings in 2020.

Publican Rick Shaw said after a positive

on intrastate travellers due to the threat of border

2019 when the pub filled 80 per cent of its

has revealed

closures and international travel lockdowns in

accommodation capacity, strict border closures in

a swing of 14

place. He believes the best way forward is to

March, travel bans throughout mid-2020, and the

continue adapting policy and

constant threat and implementation of short-term

pricing strategies.

border closures led to its occupancy levels dropping

per cent in domestic versus international travel

“Due to isolation, there is no doubt the road

in February 2020

to recovery will be long and hard,” Kelly added.

and February 2021.

to about 35 per cent.

“As a border pub we were really affected, as soon

“However, Australians are optimistic and innovative

as the border closed, the Melbourne through-traffic

– now is the time to work together. Pub Rooms’

vanished,” he told Australian Hotelier. “We also

services are meticulously tailored to each individual

had a reduction in reps and people from Melbourne

client’s geographical location, focussing on what

coming up to enjoy our warmer climate.”

guest segments will provide hoteliers with new guest opportunities.”

Kelly noted that while mid-week occupancy is still

Shaw was quick to analyse the pandemic’s disruption to the business and re-focused its accommodation marketing strategy. He utilised

in recovery, weekend occupancy levels are positive.

periods of relaxed restrictions in regional NSW to

He believes more work is still to be done but

focus on creating a restaurant-orientated experience

believes “2021 will be interesting as we hope city

to encourage intrastate visitation. He also focused

locations start to stabilise and the business segment

on marketing the cleanliness of the rooms to install

gradually returns”.

confidence in those wary of sanitation.

Tourism Accommodation Australia CEO Michael Johnson added that a successful vaccine rollout

“We learnt to think on our feet and introduced themed accommodation packages and offered

March 2021 | 23

ACCOMMODATION

dynamic discounts which we didn’t need to do before the pandemic. We made a push in all our advertising websites for our empty rooms and pushed the cleanliness, great beds and hospitality we offer.”

Experiencing similar difficulties in Adelaide was the Marion Hotel. Having opened in late 2019, the South Australian hotel was projecting a busy opening year for its accommodation and overall business. However, it felt the immediate impacts of the pandemic lockdowns and border closures.

“The first part of the COVID lockdowns was brutal to our occupancy levels,” hotel manager Anna Hurley said.

“Very slowly business started to come back with some selfisolators staying with us, and when our borders opened to other states we had medical and elective surgery patients from the Northern Territory come and stay with us too.”

Hurley said by the time it could open for functions, the demand for Marion’s accommodation had improved. It adjusted its marketing strategies and policy procedures to ensure customer loyalty and to attract new clients.

Marion Hotel changed its rates and booking policies to regain market share.

“To help us regain the market share we lost, our main aim was getting our rates right. We couldn’t have them too low or too high that it prevented people from staying with us. We also changed our policies to abolish non-refundable bookings and instituted a 24/7 cancellation policy.”

Intrastate travel market key

Dr Whiteley’s accommodation cleaning tips PROTECT YOUR WORKERS Cleaners are among the most at-risk people within the facility.

Ensure they maintain safe hand hygiene practices and use an

Hurley added that one of the key demographics to target will be

alcohol-based hand rub (ABHR) that meets the WHO guidelines

in publicans’ own backyards.

for formulation or, even better, a TGA-registered product.

“One of our key strategies last year was to target regional South Australians through digital spheres. People are nervous

KNOW YOUR CLEANING PRODUCT

to go interstate and cannot travel overseas but are still keen to

Understand what your cleaning chemicals can do and, when it

explore intrastate. If you provide that option, they will take it,”

comes to disinfecting, what they are proven to kill. Remember that

Hurley added.

a higher concentration doesn’t mean a better outcome and that

Johnson said regional accommodation has felt the same affect, with accommodation situated three to four hours outside of metropolitan areas already starting to fully benefit from the

all products require a contact time to effectively kill bacteria and viruses. This is particularly important when cleaning body fluids.

current domestic travel trend. According to CBRE Australia’s

USE A COLOUR CODED CLOTH AND MOP SYSTEM

research report ‘The Regional Travel Renaissance’, regional

It may seem obvious but in commercial facilities it’s often the

operators had already started benefiting from the absence of

case that the same cloths and mops are used to clean all surfaces

international holidaying by August last year.

and sections of the building. To reduce the risk of cross-

“An uplift in this space will continue to be supported by a

contamination, ensure staff use different coloured cloths for

displaced domestic outbound holiday market – representing

different areas (bathrooms, kitchens, high-touch items etc.) and

an opportunity for local operators to capitalise on this high-

that they remain separated when laundered.

yielding segment,” director of CBRE’s capital markets, Tom Gibson said.

A clear trend in intrastate travel has been predicted in 2021.

MOVE CLEAN TO DIRTY Start with clean surfaces and progressively move to the dirtiest,

The publicans who will most benefit from this trend will be

finishing with the toilet. When finished, discard your gloves and

those making adjustments to policy and price strategies to take

wash your hands (or use an ABHR) before donning a fresh pair

full advantage of Australia’s domestic travel trend.

and moving to the next room.

24 | Australian Hotelier

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The Craft Bar

DESIGN & BUILD

The locals’ local

When Craig Shearer purchased the Terminus Hotel in North Fitzroy, he did so with the objective to create a larger geographic reach for the beloved suburban pub.

“It’s a really strong locals’ local. It’s a corner pub and has been a good solid performer for a long period of time, looking after its locals with good food and good service,” explained Shearer.

“I felt that it was really tired and hadn’t had a lot of love for over a fair period of time, but was still popular. I definitely thought it was a business I

Revenue rising

could add some value to.”

Shearer (ex Beer Deluxe founder and director of Open Arms Hospitality), purchased the Terminus

Within only

took over the pub just in time for Christmas, and

Hotel in Melbourne’s North Fitzroy in the second

a couple of

would have to shut the venue three months later,

months since the

for one of the longest collective shutdown periods

renovations were

mandated in the country in response to COVID

COLLECTIVE HEADS, the pub group led by Craig

half of 2019.

As Shearer’s own local, he was drawn to the Termi – as it’s affectionately known – as it had a

completed The

After a long settlement, Shearer and his team

outbreaks.

loyal following even though its offering was a little

Terminus Hotel’s

tired. He saw plenty of potential in the pub which

revenue is up

amount of time after taking the business could

just needed a bit of a refresh after several years

100 per cent

easily dishearten other operators, Shearer decided

without an update.

year on year.

to use the shutdown to his advantage, compressing

26 | Australian Hotelier

While such a prolonged closure after only a small

DESIGN & BUILD

a comprehensive renovation of

contemporary, but making it a softer

the pub into two stages (one per

and warmer space that would not be

shutdown), instead of what had

so inherently masculine.

originally been planned as a much

“It was already servicing locals

longer staged refurbishment of the

really well, but we felt by just

pub that addressed a section of the

making it a bit warmer and a

offer at a time.

nicer environment to be in that we

In the first shutdown the pub’s

could expand the target audience

façade was given a new coat of

geographically – which we have been

paint, and the public bar, corner

able to do,” states Shearer.

bar and courtyard beer garden were

Jon Mikulic, director of Newline

all given a cosmetic once-over. As

Design, who also worked on the

a last-minute addition, some of

project agrees and says it’s an issue

the rear carpark space was turned

with older pubs in general that

into a marquee beer garden to take

publicans are currently addressing.

advantage of new initiatives by the

“Pubs have traditionally been very

Victorian government and VCGLR

masculine and had big, loud areas

to promote and increase outdoor

and we have always approached pub

patronage of on-premise venues

renovations to try and soften them up

during the pandemic. During the

and make them more approachable

second shutdown, a more extensive

to everyone. So you don’t feel

renovation of the pub’s dining room,

uncomfortable if you come with your

private dining area and first-floor

family, or of a group of girls or a

function space was undertaken.

group of guys come in.”

Besides softening the spaces

Expanding the market

the other major component of the

The major driver behind the

renovation was to ensure that there

renovation was to make the pub

was something for every kind of

attractive to an even larger local

desired experience within the venue

market. This would be done by

– hence the overhaul of every space

not only making the space more

within the pub.

The elevated dining room

The new function room bar

March 2021 | 27

DESIGN & BUILD

“There are multiple different experiences in multiple different rooms to be had now. No matter who you are, I think you’ll find a spot that you’ll love in the pub,” states Shearer.

Both the Craft Bar and the Corner Bar – the pub’s more traditional public bar - have had superficial enhancements to make them more inviting spaces.

This included new bar fronts and backs, a fresh coat of paint, new flooring and lighter-hued furniture, as well as acoustic enhancements.

The new beer garden took over some of the car park and was installed with marquees, turf flooring

The 150-pax beer garden

and sturdy furniture to create a new 150-pax capacity outdoor space at a time when every person allowed to frequent the venue is crucial.

“It happened very quickly just prior to reopening, but we increased the capacity for outdoor, which turned out to be probably the best thing we did,” suggests Shearer.

The rear dining area, which connected the Corner Bar’s bistro area to the more formal dining room, had previously been an underutilised, dark and unwelcoming space. Instead it’s been turned into a pre- and post-dinner drinks space where patrons can enjoy a cocktail or a glass of wine in a more refined environment.

“This intermediate space is now called the wine room and has beautiful wine racks and spirits in cabinetry, a new tessallated tile floor, and moody lighting.

It’s a nice little holding pen before and after a dinner,” explains Mikulic.

The dining room was also overhauled, to create a more upmarket environment to match the head chef’s offering of dry-aged beef – also on display in cabinetry. Booth seating wrapping around two walls of the room, as well as private dining spaces and artwork that is all linked to the Fitzroy area really elevates the space.

The renovation was then completed with the opening up of the first floor functions space. The area was transformed from a warren of small rooms into one big and bright function space, complete with a new bar, and sliding doors so that the area could be sectioned off according to the size of the function.

The complete transformation of the pub’s spaces has been welcomed by returning regulars, as well as a whole new set of locals.

“The response has been amazing. Our locals were already really supportive of us right through COVID and our objective of extending our target market has been successful,” says Shearer.

Mikulic congratulated Shearer and his team for having the temerity to ramp up the renovations during the shutdown.

“Publicans generally don’t like to close their pubs, so that’s why they normally wind up with a staged process – which is fair enough when they don’t want to lose trade. But 2020 being what it was, it just meant that they could actually keep pushing on, and the Collective Heads team were brave enough to actually push on. A lot of people shied away from that sort of thing – there’s not many that really took advantage of it, but they were bold enough to keep going.”

The decision has paid off for Shearer and the venue, with revenue being up 100 per cent year on year.

“We put a lot of time, effort and love into the venue and it’s certainly paying dividends now.”

28 | Australian Hotelier

SHOWCASING YOUR WARES Jon Mikulic says that a lot the new detailed design in the Terminus Hotel was all about highlighting exactly what the pub had to offer.

“There’s a lot of attention to detail, and the detail is all about showcasing product – whether that be beer, wine, beef, etc. It’s a real showcase so that people know what’s on offer immediately, without having to dive head-first into a menu to search out what’s going on.”

61 2 9660 8299 paulkellydesign.com.au

Ruse Bar and Brasserie Parramatta

The Komo Hotel

TALES FROM THE TOP

A community minded approach to hiring

Chris Allison Queensland regional manager Lewis Land Group

Hiring will be a key component in the recovery of the hospitality industry, Chris Allison told Australian Hotelier. He believes the success of a venue lies with hiring from within its community.

HE MAY have started from humble beginnings, but Lewis Land

which is also part of the LLG portfolio. The experience of running

Group’s (LLG) Queensland regional manager Chris Allison never

and living at the Inn made it a 24/7 job for Allison.

took his opportunity to learn the keys to success for granted.

His well-established career and life experiences have taught

“Working as a country publican taught me how important the value of being involved in the community is. It is becoming more

him the importance of hiring locally and immersing his hotels

important in today’s industry. I was a proper innkeeper, to live

into the community. The most recent example of Allison walking

and breathe the hotel and the community.

the walk is with LLG’s latest purchase, The Komo (formerly Mon Komo Hotel).

The hotel has recently undertaken a major refurbushment. With plans to open it this month, Allison is hoping to employ more than 100 people from within the local Moreton Bay community.

It’s not the first time Allison has made hiring locally a priority,

“There are a lot of communities which are heavily localised and proud to be so. It translates to each of our venues – we are proud of how we apply that country pub mentality by integrating ourselves directly into the community.”

For Allison, hiring local staff does more than just support the economy or improve employment rates in the region. It also

with one of LLG’s leading venues The Belvedere Hotel – located

provides each venue the chance to develop its own personality

less than a 10 minute drive from The Komo – also staffed mainly

which he recommends each publican considers when hiring.

by people from the region. According to Allison, once both

“I want the culture of the Komo to be similar to how we

locations are fully staffed, it will be the second largest employer in

progress with all of our venues. We learnt that, through time,

the Bay community.

each venue needs to have its own organic growth and its own

“We’ve developed a strong footprint with The Belvedere and

personality. While we instilled the same method and building

jumped at the opportunity to expand just four kilometres away

blocks to each of our hotels, we allow the communities

at The Komo. I’m really excited for the opportunity. It’s a bit of a

within each venue to grow and let it naturally evolve, which

cliché in the industry but we’re in a people business. We’ve got a

is very exciting.

product and a plan, and we need great people to help us provide that,” he added.

Allison’s philosophy for community engagement did not happen

“Employing local is an important part of that process. We want our venues to also be the local of our employees and our patrons.

They need to feel empowered and take the responsibility for their

overnight. Instead, it stems back to his early publican days,

venues and for their jobs. And for us to have the ability to create that

running the Camden Valley Inn just outside of greater Sydney,

and offer the best support for our staff and management is special.”

30 | Australian Hotelier