Australian Hotelier March 2022

AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

Vol. 39 No.2 - March 2022

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CONTENTS & ED’S NOTE

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

Contents

P27 REGULARS

8 PLS Preview: The big issues are in

6 News: What’s happening in pubs

Pub Leaders Summit.

across Australia.

26 Design & Build: A new Melbourne local

12 Accommodation: pubs with rooms

has sprung from the bones of an

prepare for ‘Covid normal’.

14 Healthy Options: Beverage innovations

old bank.

30 Tales from the Top: Signature Hospitality

for health-focused consumers.

CEO James Sinclair calls for change.

18 Gaming: The latest innovations in profile

ahead of this month’s AHG Expo.

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

are expanding, as are their

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

dispensing options.

SUBSCRIPTION RATES

22 Ed’s Wine On Premise: Pub’s wine lists Pick

PUBLISHER: Paul Wootton EDITOR: Amanda Bryan abryan@intermedia.com.au

SPECIAL FEATURES the crosshairs at this year’s

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Editor’s Note

To subscribe and to view other overseas rates

With the borders

arena ahead of the AHG Expo, and we explore

opening, restrictions

the latest trends in wine on premise.

lifting, and public

In our Design & Build feature on p26, we

confidence rising, the

hear about the creation of Teller, a new

focus for pubs has now

Melbourne local that has sprung from the

shifted to recovery and on re-skilling and re-

bones of an old bank to become a multifaceted

building the knowledge that was lost during

venue in the budding Brunswick East precinct

the disruption of the past two years.

on Lygon Street.

In this issue, you’ll find a full preview of Australian Hotelier’s upcoming Pub Leaders

Cheers,

Summit which is taking place in Sydney on April 4, and these issues will be key themes on

Amanda Bryan, Editor

the day. Head to p8 to read more and you can

E: abryan@intermedia.com.au

buy your ticket at publeaders.com.au.

Also in this issue, we take a look at some new innovations in the better-for-you beverages segment, we look at what’s new in the gaming

4 | Australian Hotelier

visit www.intermedia.com.au or Call: 1800 651 422 (Mon – Fri 8:30-5pm AEST) Email: subscriptions@intermedia.com.au

‣ Family-friendly ‣ Property investment ‣ Draught drinks

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Comiskey Group’s Sandstone Point Hotel won Hotel of the Year for a second time.

In the

news

WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA

Comiskey Group and EDP Hotels win top gongs QUEENSLAND’S COMISKEY Group and South Australia’s EDP Hotels each took out Hotel of the Year awards in their respective categories at the 2022 Australian Hotels Association Awards for Excellence in Hobart last month.

The Best Overall Hotel of the Year award at a metropolitan level went to Comiskey’s Sandstone Point Hotel in Queensland.

The Comiskey Group took out three awards in all, and it’s the second time the hotel has won “Overall Hotel of the Year” at the national awards – the first being in 2016, months after Sandstone Point Hotel first opened.

The group also won the Best Marketed Hotel award for Sandstone Point Hotel and the Best Meetings & Events Venue award for Eatons Hill Hotel.

Comiskey Group Director, Rob Comiskey told Australian Hotelier that the national award was a surprise, given it last snared the award when the hotel was still new.

He noted, however, that a lot had changed at Sandstone Point since its previous win. “We’ve been investing in it and building on it the whole time with our new Oyster Shed and VIP areas.

“We love the hotel, it’s something special to us and it has unlimited potential in our eyes.”

and dedication to the redevelopment and running of the Bridgeport.

“Uniquely, we designed it in-house, we built it in-house and we run it in-house.” said Tregoning said.

Family focus There were many other winners including the new Treendale Farm Hotel in Australind, near Bunbury in WA, which won Australia’s Best Family Dining experience.

The LocalsCo hotel recently celebrated the venue’s first birthday, and the purpose-built hotel features three children’s playground areas and a large family restaurant.

“We are really thrilled to get this national recognition during what has been a really tough climate with Covid-19 restrictions and all the challenges that brings,” said General Manager Addy Ribeiro.

“We love how the local community has embraced the Treendale and the team is very proud to be celebrating this amazing win with everyone who supports us.”

Rising Star The Hotel Industry Rising Star award went to Ricci-Lee Wheeler of the Seabreeze Hotel, Nelson Bay, NSW. Wheeler is the Operations Manager and Marketing Director at

Regional winner

Hunt Hospitality, and she said of the award, “I am honoured to be

The overall winner of Hotel of the Year at a regional level was

amongst the list of hard-working Australians who continue to strive

The Bridgeport Hotel at Murray Bridge in South Australia which

to make people’s days through these truly challenging times.”

recently underwent a major redevelopment.

After winning the AHA|SA awards in 2021, The Bridgeport

Hunt Hospitality Managing Director Stephen Hunt said, “Riccilee has shown up every day to ignite Hunt Hospitality’s mission,

Hotel, owned by EDP Hotels (formerly Eureka Hotel Group), won

vision and values to create a sustainable company culture that

Overall Hotel of the Year – Regional in the national awards.

oozes excellence left, right and centre.”

The six-storey hotel re-opened last June after a $45 million transformation featuring 100 accommodation rooms, a 100-room

Cause for celebration

hotel, dining rooms, a sports bar and extensive meeting and

The presentation dinner, with more than 500 VIPs and industry

events facilities.

guests in attendance, was a significant and morale-boosting event

One of the Bridgeport’s owners, Ian Tregoning, described the win as “overwhelming” and expressed his pride in his team’s hard work

6 | Australian Hotelier

according to AHA National President Scott Leach.

See the full list of winners at www.aha.org.au/awards-2020.

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Focus on recovery The big issues are in the crosshairs at this year’s Pub Leaders Summit which is being held at Doltone House Darling Island in Sydney’s Pyrmont on April 4.

WHILE THE staffing crisis continues to

Workforce change expert and

impact recovery, another major concern

CEO of the Centre for Generational

for the pub sector is how to deal with

Dynamics Alicia Stephenson will take

the knowledge gap that is already being

the stage as keynote speaker to share

widely felt across the country.

cutting-edge recruitment and retention

According to Hastings People

strategies, while tech entrepreneur and

Winning the talent war The staffing crisis is a key theme at this year’s

managing director and Pub Leaders

me&u founder Stevan Premutico will

Pub Leaders Summit and tackling the topic

Summit MC Luke Butler, the knowledge

discuss the crucial role of technology

head on will be workforce change expert

that has literally walked away from the

in reducing pressure on staff in his Pub

Alicia Stephenson who will take the stage as

industry may not be replaced for years.

Leaders Summit presentation.

keynote speaker.

As MC of the Pub Leaders Summit

“Innovation is at the very heart of

which takes place in Sydney on April

a return to any form of normalisation

4, Hastings will help bring the industry

for our great industry, and we’re about

together to reflect, share experiences,

to take on our biggest challenge yet –

explore solutions, and sow the seeds of

revolutionising how business is done in a

recovery for the sector.

centuries-old industry,” Premutico says.

Brett Sergeant, CEO of The Sydney

Innovation is another strong theme at

Collective, Laundy Group director

the Pub Leaders Summit, with sessions

Danielle Richardson, Applejack

taking place on the business of food

Hospitality chief Hamish Watts, and

and beverage, the path to growth for

Marcello Colosimo, CEO of Momento

smaller operators, and pub model

Hospitality will be among the industry

pivots and new revenue streams. We’ll

leaders discussing their top team-

hear from a stellar line-up of industry

building strategies in a panel session,

leaders on these topics including Sand

Leading Teams in Turbulent Times.

Hill road CEO Bianca Dawson, Odd

As CEO of the Centre for Generational Dynamics, Alicia is an expert in implementing radical change across the workforce, and she will share cutting-edge recruitment and retention strategies at this year’s event.

In her keynote, Win the talent war: How to attract and retain Millennial Leaders and Gen Z workers, she will draw on her experience in helping to implement radical workplace change at some the largest companies in the world including LinkedIn, Atlassian, Salesforce, Channel Nine, and NAB. With a background in organisational psychology, Alicia has worked in a number of other leadership roles including Platoon Commander in the Australian Army, Chief

The National CEO of the Australian

Culture CEO James Thorpe, AVC CMO

Hotels Association Stephen Ferguson

Kylie Moncur, Merivale GM Qwan-Ling

will join panelists including MAHM’s

Chew, Andrew Taylor and Paul Schulte,

Chief Experience Officer David Clifton,

founders of the people_, Laundy

was named the 2015 Telstra Victorian Young

and Hunt Hospitality MD Stephen Hunt

executive chef Jamie Gannon, Aaron

Businesswoman of the Year after founding the

to discuss the topic Navigating the

Crinis from the Woolpack Hotel, and

Active Playgroup for mothers experiencing

Staffing Crisis.

Flower Hotels’ Alistair Flower.

postnatal depression.

8 | Australian Hotelier

Commercial Officer at Future Women, and Education Manager at a supermax prison.

She’s also a successful entrepreneur and

PLS PREVIEW

Speakers at the Summit MORGAN KELLY, KPMG PARTNER

STEVAN PREMUTICO, ME&U FOUNDER

It’s no secret that pubs have faced some

With the hospitality industry in crisis, now

big business challenges in the past year. In

is the very time to disrupt and force change,

addition to Covid lockdowns and restrictions,

according to me&u founder

they’ve struggled under the weight of labour

Stevan Premutico.

and personnel problems, cost and price pressure, and regulation.

Morgan Kelly of KPMG will be taking a look how pubs have

In his Pub Leaders Summit presentation, The Future of Hospitality - how technology is transforming our industry, he

responded, and the likely outlook for the sector, both locally and

will discuss the role technology can play in reducing pressure

internationally, in light of these challenges.

on staff, increasing the spend with every customer’s order, and

He will also be exploring ways to ease these pressures through the use of data to improve revenue.

JOHN MUSCA, JLL HOTELS & HOSPITALITY MD

elevating the guest experience so that they are waiting less and enjoying more.

“There has never been a more pressing time than now to embrace innovation in hospitality. Great technology is such a powerful tool.”

The Covid pandemic has made a big impact John Musca, Managing Director of JLL

ANTHONY SULLIVAN, QUANTACO FOUNDER AND CEO

Hotels & Hospitality.

Data tells a story and by being able to read

on the pub property market, according to

Musca says the rise of corporate and syndicated capital flows,

that story you will gain better business

supply constraints, consolidation and record pricing have all

outcomes, says Quantaco founder

played their part over the last two years, alongside operator

Anthony Sullivan.

fatigue. Other key trends include the regionalisation of the market and the rise of greenfield and brownfield new hotel developments.

Musca will discuss these effects and what they mean for pub owners and operators in his presentation, Hotel property values in a Covid world, at the Pub Leaders Summit.

JINESH PATEL, GAMING TECHNOLOGIES ASSOCIATION CEO

“Having a deep understanding of supplier data, customer data, employee data ensures a whole of business approach to running an operation. By measuring it, you can start to manage it,” Sullivan says.

In his Pub Leaders Summit presentation, Key trends and actions to unlock future potential in your business, Sullivan will help demystify some of the terms used, unpack the component parts, and identify common trends that attendees can walk away and implement the very next day.

Cashless gaming will provide key opportunities and challenges for the hotel industry in the coming years. In his Pub Leaders Summit presentation, The Future of Gaming, Jinesh Patel, the CEO of the Gaming Technologies Association, will explore these.

According to Patel, the challenge of cashless gaming tech lies in developing solutions that are easy to use and safe for patrons and with minimal impact on the operating environment for venues.

Moreover, stakeholders have come together to develop a solution that meets these requirements.

In his presentation, Patel will provide an overview of the technology being trialled and the possible outcomes of this testing.

LAST CHANCE FOR TICKETS!

Grab your last-minute tickets now at publeaders.com.au When: Monday 4 April 2022 Where: Doltone House Darling Island, Pyrmont, Sydney

March 2022 | 9

Event Program 8:30am – 9:20am

Registrations open

9:20am – 9:30am

Welcome and Opening Amanda Bryan, Australian Hotelier and Luke Butler, Hastings

9:30am – 10:30am

Keynote Presentation: Win the talent war: How to attract and retain Millennial Leaders and Gen Z workers Alicia Stephenson

10:30am – 11:00am

Leading teams in turbulent times (Brett Sergeant, The Sydney Collective; Danielle Richardson, Laundy Group; Hamish Watts, Applejack Hospitality; Marcello Colosimo, Momento; Justine Baker, Quantaco)

11:00am – 11:30am

Hospitality Outlook 2022 – Living with Covid Morgan Kelly, KPMG

11:30am – 12:00pm

Morning Tea

12:00pm – 12:15pm

Hotel property values in a Covid world John Musca, JLL Hotels & Hospitality

12:15pm – 12:45pm

From entrepreneur to operator: the next step for smaller groups. (Michael Bain, Royal Albert; Paul Schulte, the people_; Alistair Flower, Flower Hotels; Aaron Crinis, The Good Atelier)

12:45pm – 1:00pm

The Future of Hospitality – how technology is transforming our industry Stevan Premutico, me&u

1:00pm – 1:30pm

Navigating the staffing crisis. (Stephen Ferguson, AHA; David Clifton, MAHM; Qwan-Ling Chew, Merivale; Stephen Hunt, Hunt Hospitality)

1:30pm – 2:30pm

Lunch

2:30pm – 2:45pm

The Future of Gaming Jinesh Patel, Gaming Technologies Association

2:45pm – 2:55pm

Q&A: Boosting air quality in a pandemic – venue case studies Carl Pavett, Hunter Technologies

2:55pm – 3:25pm

The Business of F&B. (Jamie Gannon, Laundy Group; James Thorpe, Odd Culture Group; Qwan-Ling Chew, Merivale; Paul Hadida, SevenRooms)

3:25pm – 3:45pm

Key trends and actions to unlock future potential in your business Anthony Sullivan, Quantaco

3:45pm – 3:55pm

Q&A: Survival tips from the world’s most locked down city Bianca Dawson, Sand Hill Road

3:55pm – 4:25pm

The Innovators: pivoting the pub model. (Andrew Taylor, The_People; Bianca Dawson, Sand Hill Road; Kylie Moncur, AVC; James Thorpe, Odd Culture Group)

4:30pm – 6:00pm

Networking

*Program is subject to change

Thanks to our sponsors GOLD

SILVER

INTERESTED IN SPONSORSHIP? Contact Jason Wild T: 0416 576 256 E: jwild@intermedia.com.au

N O S T E K C I T !

W O N SALE SUMMIT

MONDAY 4 APRIL 2022 Doltone House Darling Island, Sydney We are pleased to be able to gather to explore ideas and innovations to help Australia’s hoteliers recover and grow following the hurdles we have encountered over the past two years.

Scan here to find out more!

GENERAL RELEASE TICKETS ON SALE FOR $299 + GST Discounts available for groups of four or more. www.publeaders.com.au

ACCOMMODATION

Room to grow For pubs with rooms, things are looking up, although the rate of recovery will depend on their location.

Regional areas have had it easier than their CBD counterparts, largely thanks to the local tourism boom.

An uptick in CBD business will, however, depend

Kerry and Alastair Houston at The Ship Inn Stanley in Tasmania.

on the corporate market

Smoother sailing

whose workforce has been working flexibly for an extended period, according to Natalie Zelinsky, a service

With borders opening and restrictions lifting, pubs with rooms are preparing for ‘Covid normal’.

THE SHIP Inn Stanley in Tasmania is hoping for a

Tasmanian government provided some easy-to-

steadier 2022. While their state was protected from

follow templates.

Covid for most of the pandemic, border closures

The pair moved with their family from

consultant at Pub Rooms, a booking solution for pubs, hotels and motels.

“It is anticipated this workforce model is likely to remain for the longer term,” she says.

Zelinsky also notes that varying state responses will influence the pickup of CBD business.

and changing restrictions still made for a bumpy

Hobart in 2018 and spent the first two years

ride at Kerry and Alastair Houston’s award-winning

restoring the inn. While Alastair is a landscaper

venues started to pick-

guesthouse in the tourist town of Stanley.

and stonemason, Kerry previously worked in

up in Sydney with the

healthcare in human resources, a background she

2psqm rule, however,

which was amazing, but we were also averaging

says really helped her manage changing processes

accommodation is not at

$1000 a day in cancellations,” Kerry says.

as Covid safety requirements evolved. “That’s a

an equivalent capacity or

“Last year, we averaged 83 per cent occupancy,

The volume of disruption to people’s travel was enormous, she says, and for the Ship Inn,

transferable skill and it’s stood us in good stead.”

Last month, the venue was joint winner of Best

the knock-on effect was having to manage all of

Superior Accommodation (alongside the Northern

those cancellations as well as roster revisions.

Territory’s Sails in the Desert) at the Australian

“We are hoping this year is steadier and that we feel more confident to make plans and follow through.”

Another challenge has been constantly staying

Hotels Association National Awards for Excellence.

Kerry says bookings are now on the rise and tracking well compared to last year. “There’s just

up to date on changing hygiene requirements,

that feeling of confidence and of people recognising

Kerry says, however their chemical suppliers

that Covid is now just a part of life and that we

helped by providing the right products and the

need to get on with it.”

12 | Australian Hotelier

“For example, CBD

close to it.”

In good news, she says, the relaxation in Sydney of all nightclub restrictions will bring more people into the city.

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Photo credit: Bermagui Beach Hotel NSW David Rogers Photography

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HEALTHY OPTIONS PROMOTION

Better-for-you beverages on show Innovation continues apace in the on-premise beverage space as consumers seek out healthier choices behind the bar.

W Seltzer Tropical Mango

NORT Refreshing Ale

Sidewinder XPA No Alc

These naturally brewed hard

A full crafted non alcoholic beer,

Sidewinder XPA pours with a slight

seltzers are full flavoured yet

golden in colour with a fruity

golden haze, a rounded mouthfeel

refreshing, made using all-natural

aroma and crisp, clean finish. Nort

and proper bitterness with a clean,

ingredients and real-fruit extract.

Refreshing Ale is a thirst-quenching

refreshing finish. Citrus shines

The end result is a refreshingly

beer low in carbohydrates and with

in this beer, with grapefruit and

different hard seltzer that’s crystal

only 15 calories per 100g.

sumptuous pineapple and peach

clear with bold fruit flavours and a clean, crisp finish. These easydrinking seltzers are also naturally

ABV: 0% www.nort.beer

characters prominent alongside spicy and slightly dank resin notes.

From the award-winning brewers

gluten free, low in sugar and low

at Brick Lane Brewing, their unique

in carbs and come in four thirst-

approach in yeast management

quenching flavours: Classic Lime,

at their world-class brewery gives

Summer Berries, Tropical Mango

this beer full and refined flavours

and Juicy Peach.

without the alcohol. This no alc

ABV: 4.3% www.wseltzer.com.au

O’NEILL PHOTOGRAPHICS

14 | Australian Hotelier

Low in alcohol but not in flavour, Yeah Buoy is a beer you can enjoy anytime, anywhere. This refreshing XPA is packed with juicy tropical aromas of papaya, peach and apricot from Cryo Pop and Simcoe hops. Medium bodied and moreish, and with 30% less sugar and calories than the current leading non alcoholic craft beer brand, you’ll be saying “Yeah Buoy!” to another.

beer is big on flavour and freedom.

ABV: <0.5%

ABV: <0.5%

www.gageroads.com.au

www.sidewinderlife.com.au

Image by

Gage Roads Brew Co Yeah Buoy Non Alcoholic XPA

HEALTHY OPTIONS PROMOTION Lyre’s Pink London Spirit 700mL Complex yet playful, Lyre’s Pink London Spirit is a non-alcoholic homage to pink gin, with a bouquet redolent of rosehip, raspberries, and red currant. The palate is savoury and seductive, with notes of cherry, rose, and a pleasing juniper gin-like finish. Easily enjoyed in your favourite craft cocktail, Pink London Spirit also delights over ice with a splash of tonic water and lemon. If this wasn’t sweet enough, Lyre’s will be donating 10% of all Australian Pink London Spirit sales to the McGrath Foundation.

Saint & Sinner Pine-Lime-Coconut & Watermelon Alcoholic Kombucha Saint + Sinner alcoholic kombucha is a new low sugar, gluten and preservative free, organic kombucha brewed for balance. With three crisp, tropical flavours to try – watermelon, pine-lime coconut and passionfruit – Saint + Sinner uses a small batch fermentation process to maximise taste and lock in goodness. Think sunny Sunday sessions at the local, barbeques at the beach, or a guiltfree drink after work without the hangover-inducing nasties waiting for

Lyre’s Agave Blanco Lyre’s Agave Blanco is a meticulously crafted homage to tequila classics with a mélange of flavours, evoking notes of citrus, peppers, pine, spices, and oak.

The Lyre’s Agave Blanco is rich and full of character with the pepper rushing through to create a mouthwatering finish.

An essential ingredient to the Margarita, the Lyre’s Agave range contains natural essences, extracts, and distillates that match the aromas, tastes, and textures you find within their alcoholic counterparts.

ABV: 0%

you the next day. Saint + Sinner is all

www.lyres.com.au

about the good vibes.

ABV: 0%

ABV: 4.2%

www.lyres.com.au

www.saint-sinner.com.au Shot at

THE GENERAL GORDON HOTEL

March 2022 | 15

Lyres Agave Blanco and Agave Reserva tap into the margarita trend.

HEALTHY OPTIONS

Fresh ideas

Saint & Sinner hard kombucha was created to aid gut health.

for health-conscious patrons As the healthier-for-you segment goes from strength to strength, we look at a couple of new additions to the line-up.

AS DEMAND continues to expand and

Gut health opportunity

are careful not to position it purely as a

evolve in the healthy beverages space,

Another new arrival on the better-for-

health product. “It’s alcohol on its best

so too do the beverages on offer for pub

you scene is Saint & Sinner, a bottled

behaviour,” Riley says.

patrons seeking out better-for-you tipples

hard kombucha that’s brewed locally and

that don’t sacrifice flavour or festivity.

promises “good times without the guilt”.

With sales of no and low-alcohol beer,

This product is low in sugar, and is

Available in three flavours – watermelon, pine-lime coconut and passionfruit – Saint & Sinner uses a small

wine and spirits soaring, and low in sugar

gluten and preservative free, organic and

options such as hard seltzer products

has only 77 calories. It was born out of

going from strength to strength, it’s clear

a Wollongong family’s desire to create

and sustainably created, and the amber

there’s still plenty of room for innovation

something that would make people feel

glass it’s packaged in helps to maintain

within the space.

good drinking it – both during and after.

the kombucha’s integrity.

Lyres, for instance, continues to build

For its makers Riley, Linda, and Peter

batch fermentation process.

The Lords say every bottle is ethically

“We knew we could make a great

on its existing range of non-alcoholic

Lord, their interest in kombucha began

tasting kombucha, as we’ve been doing

spirits, RTDs and sparkling wine.

after Linda suffered a health crisis that

so for years, so we just had to turn it into

forced her to focus on her gut health and

something commercial,” Riley says.

Combining the margarita and mocktail trends, the company has added two new Agave alternatives to the line-up – an

cut back on sugar.

“The more we researched the market,

With a background in gut health and animal supplements rather than

Agave Blanco and Agave Reserva.

the more we were convinced there was a

beverages, the family worked with

“An essential ingredient to the

need for this kind of product,” Riley Lord

professional microbiologists to come up

Margarita, the Lyre’s Agave range contains

says. “We were determined to create

with a recipe, and once perfected, they

natural essences, extracts, and distillates

something which people could feel good

sought out a contract manufacturer.

that match the aromas, tastes, and

about drinking.”

textures you find within their alcoholic counterparts,” Lyres says.

“Lyre’s Agave Blanco and Agave Reserva

According to the Lords, in contrast to

The company has to date focused on southern metropolitan Sydney and

Saint & Sinner, many of the RTDs on the

the NSW south coast, with Ryan’s Hotel,

market contain sugar and preservatives.

Thirroul and Figtree Sports Club among

are a meticulously crafted homage to

In addition, Saint & Sinner contains good

the venues that already stock the product.

tequila classics with a mélange of flavours,

bacteria to aid gut health.

evoking notes of citrus, peppers, pine, spices, and oak.”

16 | Australian Hotelier

Being an alcoholic beverage with one standard drink per bottle, however, they

After finding success in the local area with Saint & Sinner, the company is now preparing for nationwide distribution.

Great Taste.

No Guilt.

Available in Passionfruit, Watermelon + Pine-Lime Coconut Low Sugar | Gluten + Preservative Free | Vegan | Organic Alcoholic Kombucha. 77 Calories. 18+ www.saint-sinner.com.au

GAMING

It’s show time

After a two-year hiatus, the 2022 AHG Expo is back this month in Brisbane. These four gaming companies will be there to demo their latest innovations.

AFTER A two-year break, the Australasian Hospitality and

BANKTECH’S LATEST CRT

Gaming (AHG) Expo is returning to Brisbane on 23-24 March.

Visitors to this year’s AHGE can

This two-day event will showcase the latest products and

see the latest in CRT technology

services from a range of exhibitors and will also feature

with Banktech’s newly released

networking opportunities and an educational program, the

QuickPay CRT S2. The NEW

National Governance and Management Congress.

QuickPay CRT represents a

The Brisbane Convention & Exhibition Centre, which is

significant re-engineering of

operating at 100 per cent capacity, will feature a number of

both hardware and software, the

exhibitors. Here’s a sneak preview of some of them.

company says.

The core of any CRT is the cash dispensing module and NCR is the world’s leading cash technology provider. The QuickPay CRT S2 incorporates the recently released S2 dispenser module and the changes made are significant.

The NCR S2 cash dispenser promises improvements across a range of key metrics that will deliver significant improvements in reliability.

“We don’t see the new QuickPay CRT S2 as just an evolution of

MAX ON SHOW

the traditional CRT, rather, we see it as a revolution,” says Henry

AHG Expo major sponsor, MAX, will be launching a range of

Kiwarkis, General Manager of Sales at Banktech. “As the gaming

new products and services on stand 123, including its Live

experience changes, we understand the importance of ensuring

Data API, CustomerFirst research program, and AnalyticsHub

our devices and systems are ahead of the game.”

reporting platform. Attendees can register for an in-depth product demonstration with one of its experts to hear about its new offers

SG’S NEW KASCADA

and the latest insights and industry trends. Visit max.com.au/ahg

On show at the Scientific Games (SG) stand at AHGE will be the

for more information.

latest addition to its global Kascada cabinet line – Kascada Dual

On the Wednesday morning of the show, MAX is presenting

Screen. Complementing the recently launched Kascada 43”

the return of its breakfast event The Big Picture. In addition to

portrait cabinet, this best-in-class gaming hardware is highlighted

hearing from MAX business leaders on what lies ahead, guests

by a signature reflector edge-lighting design that gives it a striking

will hear from Australia’s most successful rugby league coach

presence on every gaming floor, according to SG.

Wayne Bennett AM who will share his perspectives on leadership, teamwork, and leading teams to success.

“As an integral part of the gaming and hospitality industry

Together with a diverse catalogue of game brands and feature mechanics, Kascada Dual Screen is designed to deliver an unparalleled gaming experience and this month launches with

calendar, we’re looking forward to the opportunity AHG provides

a robust roadmap of new game content comprising some of

to reconnect with Queensland-based and interstate customers,

SG’s most recognised brands such as the Huff N’ More Puff and

partners, and suppliers in a tradeshow environment,” MAX says.

Jin Ji Bao Xi.

18 | Australian Hotelier

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

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

To sign up for the Club Management newsletter

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

GAMING

The Kascada Dual Screen will also introduce what SG describes as its most exciting new product for the Australian market – Dragon Unleashed, an evolution of the popular Kraken Unleashed series.

There are four games available for Dragon Unleashed and these will be on show at the expo.

INTRODUCING OUTGROW FROM IGT Launching at the AHGE will be a first from IGT’s GLO Studio – the new game series, Outgrow.

Outgrow offers re-spin features, a new second chance feature and an exciting growing, locking and sticky Wild mechanic, IGT says.

A new addition to IGT’s strong performing Power Guardians family – Noble Strength – will also be released, offering a new math model, more volatility and new free games feature with nudging WILDs for more chances to win.

Other games on show at AHGE include Cash Catch, GO! For Grand, Outback Gold, and Aztec Wonders, and IGT’s Systems team will showcase the latest innovations for ADVANTAGE CLUB, including market-leading player interface, Service Window.

“The past two years have proved challenging for all businesses due to a continually changing landscape, says IGT’s Senior Manager - National Hotels & Strategic Accounts, Matt Wright. “We’re looking forward to welcoming our customers in person at AHG to showcase our latest portfolio.”

Loyalty comes of age

Traditional pub loyalty largely has failed to date, according to digital loyalty solution provider Player Elite.

The company points to cookie cutter programs which mean all pubs get the same old tired loyalty program, and the need for consultants to do the work, which costs time and money.

Also, Player Elite says, loyalty systems traditionally don’t have the APIs or the power to deliver on the loyalty customers really want.

Finally, the tech has not been sufficiently automated which means staff turnover impacts the customer experience, and now mobile phones are changing the ways customers can receive their loyalty.

“We recognised that points and promotions weren’t strong enough to drive loyalty and with so much competition in the gaming and hospitality industry, operators were looking for ways to differentiate their venues, so Player Elite changed the game,” the company says.

Player Elite’s Digital Loyalty System is an automated system that gives a 360 view of loyalty for the publican. It automates the experience with all loyalty delivered at the Mobile Phone or Kiosk, no staff needed.

Also, customers get real time rewards delivered when they earn them – not weeks later when the consultant downloads the data. Player Elite provides revenue-focused performance and guarantees its results.

After just six years, Player Elite has 60 clients including Momento Hospitality and Stardust Hotel – The V Group, GBAH Hotel, Ocean Shores Tavern and Harris Narvo Hotel Group.

Managing Director of The V Group, Phillip Visalli, who has worked with Player Elite for four years, says he is now a real believer in digital loyalty.

“Having been a sceptic of other player loyalty systems from past experiences, my partnership with Player Elite has opened my eyes to what is possible and how a loyalty system should be run and managed,” Visalli says.

“As a result of its introduction I have not only seen a growth in my bottom-line, but I have a far better understanding of the dynamics of how my room performs and operates.”

CEO of Player Elite, Bryan Te Wani, whose industry experience also includes senior roles with Diageo and Red Bull, is predicting a looming “loyalty war” in the pub sector.

“Due to so much competition in the gaming space, players will keep moving around until they get more value. Automated solutions are the answer to keep up with the competition of the industry.”

20 | Australian Hotelier

WINE ON PREMISE

Wine on tap

Pub’s wine lists are expanding, and so are on-premise dispensing options.

THE CARRINGBUSH Hotel in Melbourne is not your average pub, and neither is its wine offer.

Since the pub’s ownership changed in 2018, it has installed eight taps dedicated to wine by the glass – four white and four red.

The pub’s patrons are on board with its kegged offering, according to co-owner Liam Matthews.

The venue’s new owners feel strongly about sustainability, so

While the pub does stock a few bottles of wine to pad out its offering, they are at the premium end and are only sold occasionally, according to Matthews.

“It’s really just for show. Most of our wine is sold from the tap,” he says.

Bedding the system down required some tinkering, Matthews says. “There was lots of trial and error in terms of the different

the business partners – all of whom wanted to run the pub with a

gases and there were teething problems, but three years

low carbon footprint – embarked on a significant refurbishment of

down track, we’re stoked. It’s super stable, and I’m surprised

the venue to better align it with their business vision.

everyone’s not doing this, it’s a bit of a dream.”

They worked hard to reduce waste, Matthews says, and they

There are other advantages beyond the environmental win,

achieved this by embracing a plant-based menu and by moving

according to Matthews. “The wine is a little cheaper as there are

away from packaged beverage products including wine bottles to

no labelling or packaging costs to take into account,” he says.

reduce its usage of glass, plastic, aluminium and cardboard.

These days, the venue only puts out 600 litres of rubbish and 800 litres of recycling each week.

22 | Australian Hotelier

Freshness is another added benefit. “The last glass that comes out is as fresh as the first glass and we get every drop of wine out of those kegs.”

WINE ON PREMISE

Also, the wine wastage from a bottle adds up over the years, Matthews says, and wine on tap is so much easier than bottles for staff.

“The customer response has also been great. People were a bit nervous at the start, but they were just wary because it was different.”

Raymond Kent of OneCircle, the maker of KeyKeg plastic kegs says that its wine keg – which uses bag in keg technology that ensures gas remains separate to the wine – is one of its fastest growing products in the last three years.

According to Kent, while there is still a perception among patrons that good wine needs to come out of a bottle, one of the biggest buyers of KeyKegs are boutique wineries.

“KeyKeg makes it very accessible for wine makers to get kegs out into the marketplace with a low overhead,” he says.

Steel kegs are another option for wine on tap, and while more sustainable than plastic, their design means that inert gas must be pushed into the same vessel as the wine, and this gas can be absorbed into the wine if the pressure is incorrect.

Another wine by the glass system has recently been developed

by De Bortoli Wines. In this bag in box system, the gas does not mix with the wine.

The De Bortoli system can also become completely mobile so it can be used in any kind of setting, and the dual-zoned system enables venues to dispense both red and white wine and also sparkling wine (read more on p24).

L-R - Liam Matthews, Joel Morrison, Singajaya Unlayati at The Carringbush Hotel.

Photo by Kalindy Williams.

KeyKeg’s bag in keg wine on tap solution.

The De Bortoli system can become completely mobile for use outdoors.

March 2022 | 23

WINE ON PREMISE

A natural fit Another major wine trend – the natural movement – is ticking boxes with patrons according to Sydney venue operators.

Andrew Day opened his Crows Nest Wine Bar Knird in October 2020 with a mission to make aspirational wines more accessible at every price point and to “knock down the pretentious barriers some people experience in other venues”.

Day, who is a qualified sommelier, points to organic, biodynamic, and indigenous, as emerging wine trends, along with small batch and barrel fermented, however he says he doesn’t necessarily

De Bortoli launches new solution

seek out wine with these credentials alone.

De Bortoli has developed a new wine on tap system that enables venues to offer a wide

“If its tasty and at a price point or style or part of world I’m looking for, it makes the list,” he says. “As it turns out, I have ended up with a lot of smaller batch producers that have a hands-off attitude to wine, but it’s not a focus.”

Another big trend he points to is non-alcoholic wine. “The non-alcoholic movement is massive and growing at a rate of knots,” he says. “It’s what people are looking for so if you’re not providing it, you’re missing out on a revenue stream.”

Jordan Blackman, Group Beverage Manager at pub group Odd Culture Group has a similar wine

range of its wines including sparkling.

The dual-zoned system means venues can easily dispense both red, white and sparkling wine, which means no more throwing away wine that has gone off or gone flat while sitting in a bottle.

The patented system has been created to ensure wine is served as if it came straight from the bottle, according to De Bortoli.

The system can also become completely mobile so it can be used in any kind of setting from outdoors at a venue, as well as on roof tops, deck areas, pool side bars, and offsite functions. It also includes bright, easily recognisable branded De Bortoli badges.

The Wine By The Glass system has two zones located in the fridge allowing white wine and rosé to be served chilled and red wine to be served at ambient temperature.

The sparkling system offers a huge time advantage compared to opening up a bottle

philosophy. “A lot of what we do is in the natural

of sparkling, says its maker and is cost effective, lighter than kegs, and results in less

side of things – organic or biodynamic, but we are

wine wastage.

not a natural wine bar, we are looking for a good wine first and foremost.

“Our aim is to find not the purest form of wine but a pure expression of where wine comes from through a minimal intervention kind of approach.

“We are seeing customers wanting a system that is easy to use and efficient,” says De Bortoli’s national business manager of Wine By The Glass, Ashley Roscoe.

In addition to less wastage compared to bottles, another advantage is the use of a recyclable 10L box which also means no heavy lifting of bulky kegs, Roscoe says.

Venues currently using the system include RACV, Royal Pines and

Rather than being strictly natural, it’s more

SouthPort Yacht Club in Queensland, the Melbourne Museum which uses four mobile

producer-driven.”

cart systems, and Waverley and Caulfield RSLs.

Blackman says the level of consumer knowledge

The 10L wine in box is available in six De Bortoli brands including De Bortoli King

in these areas is higher than even just a year ago

Valley Prosecco, 3 Tales Marlborough Sauvignon Blanc, Woodfired Heathcote Shiraz,

thanks to education from the industry. “It’s not

Bella Riva King Valley Pinot Grigio and Regional Reserve Yarra Valley Pinot Noir.

just about being ethically sourced. These days

The Wine By The Glass system is available to venues in Melbourne, Sydney

consumers want to know the producer by name.”

24 | Australian Hotelier

and Queensland.

WINE – BY THE –

GLASS

www.debortoli.com.au

DESIGN & BUILD

Teller’s front bar has a feature wall by colour smith Clare Scanlan.

Photo credit: Jenah Piwanski Photo credit: Jenah Piwanski

LAST YEAR, just three weeks before Victoria’s longest lockdown, a venue called Teller flung open its doors in the budding Brunswick East precinct on Lygon Street.

The venue’s red-brick heritage facade has fronted many businesses over the last century.

Starting life in 1918 as the State Savings Bank of Victoria, it became a Greek restaurant, a dental practice, a record store, an apartment display suite and then a real estate agent.

Although the classic frontage has remained the same through all of its different incarnations – and remains so today, alongside its protected Canary Palm, if you venture inside these days you’ll find a multifaceted pub-style venue.

Teller is the vision of owners Melanie Aldred and Gavin van Staden who set out to create a true

A place to call home

A new local on Melbourne’s Lygon Street has sprung from the bones of an old bank.

26 | Australian Hotelier

local for the neighbourhood. As the former owner and operator of the Metropolitan Hotel on William Street for more than 15 years, Aldred has come from a classic pub background.

“The Met was a wonderful venue with lots of regulars, but they did get on the train and go home to their local. Here in Brunswick East, you have a little pocket that has got a very strong sense of community,” Aldred says.

The pair negotiated a long-term lease with the property owners, then started with a blank canvas. Their aim was to create a welcoming extension of the lounge room, a multilayered venue for different times of day, with each space creating its own identity.

Teller’s several spaces were to include an

Photo credit: Jenah Piwanski

DESIGN & BUILD

The private function space upstairs has a clean and elegant design.

Photo credit: Jenah Piwanski

outdoor area and function room, but no sports bar, TV or gaming

achieved what we achieved in that design, so it was well worth it

area. The six-bay car park out the back would become an all-

in the end,” Aldred says.

weather all-purpose dining pavilion.

“I call it a fancy pub with no TVs,” Aldred says. “It’s more of

By design

a bar-dining style pub, an elevated pub, with a great food and

The venue has a classic, calming design which feels like it’s been

beverage offering including cold beer and lots of it.”

a part of the rich fabric of that building the whole time, according

The unexpected The project was in many ways a greenfield development, according to Aldred. Town planning, which began in 2019, was a

to Aldred, helped along by its heritage exterior. “The building’s façade and the palm tree make it look like the venue’s been there since 1918.”

Walking through the spaces, you initially encounter an

lengthy process and existing services including power needed to

intimate front bar bistro with a combination of low seated tables,

be upgraded to accommodate the venue they’d planned.

high bar seating and a pink upholstered shared booth looking

“It is a 300-capacity venue, which right back at the start was daunting when we went through planning,” she says.

Building began in 2020, and there were also plenty of

out on to the street. Bifold windows open this space up on to a laneway beer garden.

Upstairs is a private function space, and beyond that is a light-

“unforeseens”, Aldred says, especially given that the site had to

filled 80-seat dining pavilion. To the right of that is another private

be converted over from a retail space, a task made more complex

20-seat dining annex accessible through bifold doors.

due the disruption of the Covid pandemic.

“We stripped it back to bare brick and built from the ground up, with no original features except the staircase.”

On the inside, any original features had been ripped out 30 years ago. “There were no cornices, architraves, ceiling roses,

Teller’s designer, architect Ewert Leaf, nailed the design and colours, according to Aldred. The design includes two feature walls by local colour smith Clare Scanlan, one in the front bar and the other in the dining pavilion.

“Chipping away at walls and finding original colours from

or timber board – anything from a beautiful period building that

bricks revealed blue and gorgeous dark green hues,” Aldred

you’d hope to find,” she says.

says. “These pieces brought out a piece of history on those walls,

“The only original features in the upstairs function space – we found some beautiful timber boards which we brought back, but everything else is pretty new.”

Structurally, one of biggest hurdles to surmount was a strong

especially in the front bar.”

Ana Calic, lead designer at Ewert Leaf, says the design process was a collaborative one with the venue’s new owners. “Essentially, we were taking an existing building which

room – which is like a large safe, a leftover from the building’s

did have beautiful heritage qualities in terms of its exterior

days as a bank. This room was located right in the middle of the

facade, but which was internally a white office fitout.

downstairs area where the kitchen is now.

“From a design perspective, that was probably the most challenging, but if we were to have kept that, we could not have

“This didn’t celebrate the building or what it was, so part of the process involved taking that building and integrating it back into the streetscape and the neighbourhood again with a new purpose.

March 2022 | 27

DESIGN & BUILD

“We wanted to create somewhere where locals could go and call their second home.”

The spaces Calic says one of the unique things about the building is that there are so many different pockets, which meant they we were able to create an individual identity for each area.

“For example, in the front bar, the moody navy aimed to celebrate the red brick of the façade rather than combat it or fight it. As we transition down to the back garden area, we’ve used lighter colours, textures and tones, with green and terracotta to create a nice atmosphere for communal dining.

“We also used bold colours such as orange in areas of transition, while upstairs in the function space, it was about keeping it clean and elegant to provide the opportunity for people to inject their own personality.”

The overarching look aims to appeal to a broader demographic to suit the neighbourhood, Calic says.

“Teller is a place to celebrate, and to be a part of people’s Teller started out in 1918 as the State Savings Bank of Victoria.

daily rituals. It attracts quite a diverse demographic, and with this in mind, we created a design that wasn’t polarising – not too young and hip, but also not too traditional.

Photo credit: Jenah Piwanski

“Also, the design really needs to stand the test of time just as the building has. If you put something in that’s too ontrend, it will age quickly.”

One of Calic’s favourite features of Teller is the diversity of its seating. “You have these amazing love seats, or you can sit on a high seat overlooking a tree, or in a laneway in a banquette. You can go there ten times and sit in ten different environments and explore something new.”

Opening up In August last year when Melbourne locked down, Teller squeezed in three weeks of trade before opening a takeaway offering that Aldred says garnered “amazing community support”.

Teller changed its business hours and operating model at Teller's many spaces include a laneway beer garden.

that point, selling fish and chips and some other pub classics as well as takeaway growlers, and during busier times, operating an oyster bar and cocktail pop-up.

Before settling on seafood, Aldred scoured the neighbourhood to identify gaps in the local takeaway offerings.

“I went straight back to the managers and said we need to do a pop-up fish and chip shop and it worked.”

Since reopening as a venue, Aldred says she’s been thrilled with the response.

“The community involvement is just amazing, and guests are also travelling from nearby suburbs as there is nothing quite like Teller in the area.”

28 | Australian Hotelier

www.paulkellydesign.com

.au

Signature Hospitality Group CEO James Sinclair says the government needs to step up.

TALES FROM THE TOP

A call for change Bold moves by policymakers are needed to help ease the hospitality staffing crisis, according to Signature Hospitality CEO James Sinclair.

NOW IS the time for the hospitality

home in January, while the shortage of

best talent across all industries. Visas are

industry to make their voices heard,

RATs for hospitality operators saw many

critical,” he says.

according to Signature Hospitality Group

venues close.

CEO James Sinclair.

The government is in election mode, politicians are watching the polls, and the hospitality industry is under unprecedented pressure.

“The failure of RAT supply for

Another thing Sinclair wants to see is greater government assistance with the

hospitality meant staff couldn’t work, and

high investment required to source, train

the consequences are rippling through.”

and develop visa applicants.

Sinclair also says the government made

“Generally, all those challenges put

a mistake in its treatment of skilled visa

incredible pressure on our sector in terms

He believes the industry should take

holders during the pandemic. “They got

of employment costs. The cost of recruiting,

advantage of this window and speak up,

that very wrong. This group should have

training, and wage inflation – that is real and

advocate for solutions, and apply pressure

been part of Job Keeper from day one.

is happening due to the shortage and people

in the right areas to drive progress.

As an operator of over 35 venues

“I advocated for that unsuccessfully.

When they announced this group was not

being desperate to hire.

“Governments need to play a hand in

across Australia, including independent

included in the disaster payments, the

helping with that cost. Our industry has

sports bar concept The Sporting Globe

message that sent to the world and to

been shuttered on and off for two years.

and American bar & grill chain TGI

people aspiring to come to Australia – and

Providing a freeze on payroll tax for a period

Fridays, Signature Hospitality Group has

those who had already committed their

to rebuild should at least be considered.”

experienced the problems first-hand.

lives to move here and become Australian

The staff shortages have been exacerbated by the pandemic, according

– was wrong and short-sighted.

“We knew we needed them at the other

Sinclair is also calling for government action at a global level and is advocating for investment in a global vaccination

to Sinclair, bringing with it major

end, and now it’s costing the economy

program. “This problem is bigger than just

frustration. “Never in our lives have we

more than it would have cost to support

us. We need to vaccinate globally as we

been so managed by government, and

them earlier on.”

have a role to play as a wealthy western

while they are trying to do the best they

Sinclair believes that to see the return

nation,” he says.

can, it’s important for industries to speak

of international students and other visa

up when there are problems.”

holders, Australia must provide a pathway

together, all the experts are telling us

to permanent residency.

the risk of new variants is very probable,

Omicron has been more damaging than we were led to believe, Sinclair says, with the public self-regulating and staying at

30 | Australian Hotelier

“This is what we need to do to strongly compete with places like Canada for the

“If we don’t achieve that globally

so we need to do everything possible to mitigate that risk.”