Australian Hotelier October 2019

Hotelier AUSTRALIAN

AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE

VOL. 36 no. 9 - OCTOBER 2019

INTRODUCING

IN THIS ISSUE: SUSTAINABILITY | SUMMER DRINKS MENUS | ALIA 2019 FINALISTS

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CONTENTS | ED’S NOTE

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Editor’s Note

I

t feels great to be back at the helm of Australian Hotelier after a 12-month break. It seems there’s been no slow down in the industry in the past year, and I’m excited to once more be covering the machinations, deals, and innovations that keep the Australian pub scene on its toes.

At this time of year, the temperature gauge is starting to spike up again, and the warm Australian climate once more has to be taken into account for your venue’s operations – if it hasn’t already. With that in mind, we’ve got an issue for you that looks at introducing a corporate sustainability plan (from page 22), and that also looks at the hottest trends behind the bar, that will help your patrons cool down (page 16). Plus check out all the venues and publicans nominated in the 2019 Australian Liquor Industry Awards – you’ll find those on page 14.

Cheers, Vanessa Cavasinni P: 02 8586 6201 | E: vcavasinni@intermedia.com.au

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On-Premise Wholesalers • Pub Dining • Bar, Beer and Cellar

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Contents | October Special Features

Regulars

14 ALIA 2019: Check out our venue and publican finalists!

16 Preparing for Summer: The drinks that will keep your patrons coming back for more.

20 Drinks Innovation Summit: The newest event for drinks marketers.

22 Corporate Sustainability: How to ED’S PICK get your venue to reduce waste and your bottom line.

8 News: The latest happenings around the country.

26 Design and Build: The appeal of modern rural at Camden Valley Inn. 30 Tales from the Top: Deliveroo’s Jeremy Brook discusses the next step in food delivery.

PUBLISHER: Paul Wootton EDITOR: Vanessa Cavasinni PUBLISHED BY:

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vcavasinni@intermedia.com.au

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Jason Wild Tel: 02 8586 6213 • jwild@intermedia.com.au

GENERAL MANAGER SALES – LIQUOR & HOSPITALITY GROUP: Shane T. Williams

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

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NEWS

SUBIACO HOTEL CHANGES HANDS FOR THE FIRST TIME

Scott Leach (right) with Hall of Fame inductee Paul Jubb

LEACH’S RALLYING CRY AT NATIONAL AHA AWARDS On Monday 9 November the AHA National Awards 2019 were held at The Star on the Gold Coast. More than 500 guests attended, as pubs across Australia were celebrated.

The event was a buoyant one, with the already celebratory atmosphere enhanced by the news the day before that NSW Premier Gladys Berejiklian is considering repealing much of Sydney’s lockout laws. With that news front of mind, AHA national and New South Wales president Scott Leach kicked off the night with a rallying cry for the industry.

“Whilst our members labour away every day running their businesses, creating the magic that keeps people coming back to venues, let me assure you, the entire AHA network across every state and territory continues to defend, promote and advance our industry. It might be just a briefing of an elected representative, negotiating with a tricky regulator, or advocating to the broader community. Because across this nation, there is a unity of purpose, a commitment of drive, and a determination for outcome. We work as a group, not just as hoteliers, as suppliers, as accommodation providers.”

While assuring members that small, remote venues across the nation would have the same as those in capital cities, Leach delivered a message that the AHA would always fight vehemently for the interests of the industry – whether it was fashionable or not.

“If there’s a challenge requiring the soft touch of negotiation or the forthright activity of an all out political blue, you’ll know the AHA will be there. I’m not afraid to be demonised by the pundits or political commentators in the process of protecting or promoting our members, your rights and our values.”

Speaking of the campaign to repeal Sydney’s lockout laws, Leach hinted at the long-term, dogged campaign that the AHA has waged on behalf of hoteliers.

“Let me assure you, the rebirth of Sydney won’t be because of those people who thought it was suddenly trendy to support pubs, and entertainment venues. The real reward of change comes from walking down hallways, challenging people respectfully and engaging critics over a very long period. This is the momentum created by our brand which can successfully change, not just public opinion, but outcomes for our members. We’re happy to take the fight over days if not years, and at times even when members might feel despondent. We continue behind closed doors, in front of cameras, on the street corners and in Parliament to advocate passionately about what you care about, to the ends that we achieve it.”

At the time of publishing, the Premier had issued no updates regarding the lockout laws.

FOR MORE INDUSTRY NEWS FOLLOW US ON 8 | OCTOBER 2019 AUSTRALIAN HOTELIER

Perth’s Subiaco Hotel has been sold to WA hoteliers Dave Allan and Douglas Lawson, reportedly for in excess of $10 million.

Allan and Lawson have purchased both the freehold and leasehold, taking over the operations from Michael and Judy Monaghan who have run the pub for the last 50 years. The freehold was purchased from a syndicate that included the O’Connor family. This is the third pub for the business partners, who also own the Rose Hotel in Bunbury, and the Exchange Hotel in Kalgoorlie.

“Like the Rose Hotel and the Exchange Hotel, the Subiaco Hotel is a much-loved local institution with a long, rich history and we are proud to become only the second owners of the property and continue the tradition of one of Perth’s favourite pubs,” Mr Allan said.

“It is a grand building with great charm and an important Perth landmark, dating from 1897. We don’t plan to make significant changes, other than enhancing what is there and ensuring our offering is in line with the market.”

Allan and Douglas are used to working with revered, longstanding venues, having been awarded the 2017 AHA Redeveloped Venue of the Year for the Rose Hotel and runner-up in the 2019 WA Heritage Awards for Conservation or Adaptive Reuse of a State Registered Place for the Exchange Hotel.

“Dave and I have shared some great times at the Subi in our younger days and we have had our eye on it for a long time,” stated Douglas. “It’s an ideal fit with our business model of refreshing iconic heritage hotels so they can again become vibrant, integral parts of their local communities.”

The sale of Subiaco Hotel was handled by JLL’s WA director Sean Flynn and Nicholas Agapitos, as well JLL national director John Musca and Peter Trinh of Richard Noble. The campaign prompted 120 enquiries and multiple bids.

“It’s been a huge response from across Australia and abroad and it’s fair to say that we spoke to the who’s who of publicans and developers,” stated Flynn.

“We are particularly pleased that Dave and Lawson have such a strong affinity with historic pubs and a proven track record in food and beverage.”

“It is a great result for the pub, for Subiaco and for the loyal patrons who have met there for decades, as well as for the next generation of patrons."

Subiaco Hotel

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NEWS

REPORT: HOSPITALITY INDUSTRY HOSTILE TO RETURNING EXPATS A new report by job site, Indeed, and Advance, an organisation supporting the global Australian diaspora community, has published a report suggesting that Australian expats are finding it difficult to find work on returning to Australia – and that the accommodation and hospitality industry is one of the most difficult to crack.

They Still Call Australia Home found that returning Australians found it difficult to find work here, with their lack of current Australian experience and knowledge of the culture seen as a barrier to employment. Alarmingly, the accommodation and hospitality industry was seen as the biggest offender, with 67 per cent of business respondents agreeing that the industry created an environment that discouraged expats from coming home.

Jay Munro, Head of Career Insights (Marketing) at Indeed, told Australian Hotelier it was a bit of a head-scratcher, considering the current jobs landscape in the industry.

“It does sound really counterintuitive – I think that was the most surprising thing with this report. In hospitality, and most sectors around Australia, there is this skill shortage

going on and it’s hard to find staff. What’s interesting about hospitality is that generally we found recruiters saying they wanted people with a better understanding of the culture.

Typically hospitality workers are exposed to so many different cultures all the time and so you would expect that working overseas with different cultures would be seen as a strength.

So it was quite surprising.”

Munro suggested that this was likely due to the changing nature of the industry, and hence the recruitment process itself.

“A lot of hospitality businesses have turned into more corporate [entities], so the recruitment process can be significantly different, where they are starting to include more of a corporate approach to the recruitment process, so it’s no longer your line managers who are heavily involved in the recruitment process.”

Munro suggests that if employers were to challenge their assumptions about a candidate’s lack of up-to-date knowledge of the local environment, they might finde themselves with a candidate with a broader skill set that can benefit their business.

KEY FINDINGS They Still Call Australia Home found that: • A third (34%) of returned or returning expats aren’t even landing an interview for a potential role where their skills precisely match the job requirements.

A quarter (24%) are landing multiple interviews for various roles, but are not offered the job.

• Three in 10 recruiters (31%) prioritise a candidate with Australian-only work experience, favouring their knowledge of recent Australian history, the political climate and culture over candidates who have been out of the country for a period of time.

• The situation for some is so challenging, that some returned expats are heading back overseas because their international experience is not valued (67%), or because there are fewer suitable roles in Australia (65%).

PELATHON FRESHENS UP NORMANBY HOTEL New owners Pelathon Management Group have reopened the doors of Brisbane’s Normanby Hotel after a $3 million refresh of the venue. Once famed for its Sunday sessions and carpark parties, the heritage-listed hotel has been repositioned as an all-day dining spot, with a reinvigorated beer garden, function space and live sports offering.

Jaz Mooney, managing director of Pelathon, said the refurbishment was needed for the Normanby Hotel to reclaim its place as a beloved pub for the local Brisbane community.

“After a change of ownership and redevelopment, we identified an opportunity for The Normanby Hotel to reinstate itself as one of Brisbane’s most iconic landmarks,” Mooney said.

“The entire building has been stripped back and redeveloped while being respectful to its heritage listing and original character. Everything from the branding and bars through to the beer gardens has been thoughtfully re-designed to create an experience the community will love.”

Shaun Dunleavy, managing director of consultancy firm the Winchester Group, said the overhaul paid homage to the pub’s history and its support of the local community.

“We worked closely with architect firm, BSPN, to ensure we delivered a timeless design inspired by the Hotel’s iconic history, especially the football club, the Normanby Hounds, who occupied the clubhouse for many years.

“The upper floor now pays tribute to the club with the walls of The Hounds Lounge reflected through the interior design and décor.”

A large fig tree was also planted in the beer garden, after its famed tree fell in 2016 after a massive storm.

AUSTRALIAN HOTELIER OCTOBER 2019 | 9

NEWS

The Bank Hotel, Maitland

LAUNDY INVESTS IN THE BANK The Bank Hotel in Maitland has sold to a consortium that includes Arthur Laundy and local licensee Nick Quinn.

The freehold was sold by the Clancy family, who have owned the property for almost a decade. Neither the acquisitive party nor managers of the sale campaign, HTL Property, would be drawn on the price, however it’s been reported to sell for the mid $5 million mark.

The Bank Hotel is situated on 2346 sqm of land, and includes a bar, bistro, beer garden, first-floor function space, 12 EGMs and a 40-space carpark.

Craig Laundy, who has returned to Laundy Hotels after his time in Federal Parliament,

said that the Bank Hotel purchase allowed the family to cement the business relationship with Windsor Castle licensee Quinn, as well as continue to tap into a growing area.

“We see the Bank Hotel opportunity as a means to expand our already strong Hunter region property exposure; and in doing so, elaborate further commercially with regard our very positive operational partnership with Nick Quinn.”

Maitland currently has a population of 77,000 people and is one of the strongest performing LGAs in New South Wales in terms of gaming assets.

“The Newcastle and Hunter region is one of Australia’s fastest growing regions both in terms

VCGLR LICENSING GOES DIGITAL The Victorian Commission for Gambling and Liquor Regulation (VCGLR) is making it easier for the state’s 23,000 liquor licence holders to renew and manage their licences, by moving the process online.

“Each year the VCGLR post[s] more than 45,000 letters to licensees with their renewal notice and annual liquor licences. Moving the renewal process online not only reduces paper and postage it also means licensees can avoid the wait of a mail out,” explained Alex Fitzpatrick, director of licensing.

Licensees are currently posted a renewal notice in late November with payment due by 31 December. Moving the process online means licensees no longer need to wait up to a fortnight to receive it – the notice will now be sent instantaneously.

Licensees already signed up to the VCGLR’s Liquor Portal and have eLicence activated will receive their renewal notice via email from late November this year. Once payment is made, licensees will automatically be emailed their liquor licence within five working days ready to print and display in their licensed venue.

Those who have not signed up to the Liquor Portal will need to do so by the end of October to receive these documents via email.

Other Liquor Portal capabilities include: • print a copy of your liquor licence at any time • download your renewal notice at any time • download your venue’s red line plan • apply to add, replace or remove the Nominee associated with your liquor licence or permit • apply to add, replace or remove the Director(s) associated with your liquor licence or permit • apply to transfer a liquor licence or BYO permit • apply for a Restaurant and Café liquor licence • check the status of an application.

10 | OCTOBER 2019 AUSTRALIAN HOTELIER

of population and industry, and this satisfies two of our crucial investment criteria when we look to deploy capital,” stated Laundy.

HTL Property’s Blake Edwards, who steered the campaign alongside colleague Xavier Plunkett, said that the lack of regional pub assets hitting the market had made their sales far more competitive.

“Strong transactional volumes for regional hotels over the past 24 months has resulted in a deficit of on-market hotel opportunities for buyers. This, in turn, has created market characteristics normally associated with metropolitan assets; such as cap rate compression and deals being done on an opportunity basis.”

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NEWS

HOSTPLUS AND CLUB SUPER MERGER TO GO AHEAD Hostplus and Club Super have confirmed that their two businesses will merge, initiating the procedure with the signing of a Successor Fund Transfer Deed.

As two industry funds covering hospitality, recreation and sporting, there are many synergies between the two funds. Hostplus CEO, David Elia, stated that the merger is a positive step for all members involved.

“We embrace this opportunity to welcome Club Super members, employers and key staff into the Hostplus family.”

“It’s a proud moment for both of our organisations and the decision to merge has not been made lightly. We will continue to focus on ensuring our merged funds continue to deliver high-quality products and services, investment performance and retirement outcomes for our 1.2 million members and their families.”

With $42 billion invested for those 1.2 million members, Hostplus is the significantly larger fund, as Club Super has $600 million invested for its 22,000 members.

Club Super chairperson, Sharron Caddie, said that the merger highlights how both boards are focused on what’s best for their members.

“In executing the Successor Fund Transfer Deed, we are actively helping to bring enhanced services and benefits to our members and employers, while continuing to recognise and support the community and sporting clubs they work so tirelessly in.”

The merger is scheduled to occur on 1 November, and members and employers will this month receive a detailed overview of the merge process.

The property has three major street frontages

O’NEILLS PART WITH AIRLIE BEACH HOTEL FOR $22M Two and a half years after putting the Whitsunday region hotel on the market, the O’Neill family has sold the Airlie Beach Hotel for $22 million. The family had owned the hybrid accommodation hotel and pub for 30 years.

The leasehold was sold to a new group, ABH Hotel Pty Ltd, almost a year ago, which has now secured the freehold property rights as well – for a combined $22 million. The sale was negotiated by CBRE Hotels national director, Wayne Bunz, and colleague Hayley Manvell.

The Airlie Beach Hotel offering consists of 80 accommodation rooms, conferencing, commercial car park, restaurant, public bar, retail liquor, 35 gaming machines and stable retail rental income.

Immediately upon taking over the leasehold, ABH Holdings undertook a $10 million renovation of the property.

“The new owners immediately elevated returns by optimising venue operations and reducing overheads.

Airlie Beach Hotel

12 | OCTOBER 2019 AUSTRALIAN HOTELIER

Their subsequent purchase of the property freehold provides further evidence of a resurgence in the Airlie Beach and broader Whitsundays region, with investor sentiment on the rise,” stated Bunz.

Manvell said there was strong investor demand for coastal and regional assets priced below $25 million, with investors chasing yield in markets where occupancy levels were starting to rebound.

“Driving this rebound is the recovery in the resources sector, most notably the strong growth in the price of iron ore, coupled with the decline in the Australian dollar, which is resulting in increased levels of tourism.

“Further fueling interest is the cost of borrowing, with investors benefitting from record low interest rates following the RBA’s delivery of two 25bps cuts since the federal election.”

Airlie Beach Hotel is located within the Airlie Beach CBD, with three major street frontages and heavy foot traffic.

VG

GF

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ALIA 2019

AND THE FINALISTS ARE… WE’RE PROUD TO PRESENT THE VENUES, PRODUCTS, PUBLICANS AND GROUPS THAT HAVE BEEN NOMINATED AS THE BEST OF THE INDUSTRY FOR THE PAST TWELVE MONTHS. CHECK OUT THE ON-PREMISE FINALISTS FOR THE AUSTRALIAN LIQUOR INDUSTRY AWARDS BELOW.

NEW VENUE OR CONCEPT Ambarvale Hotel, Sydney Felons Brewing Co, Brisbane Portsea Hotel, Mornington Peninsula Shoreline Hotel, Hobart Sparkke at the Whitmore, Adelaide State of Grace, Melbourne The Collaroy, Sydney The Esplanade Hotel, Melbourne The Governor Hotel, Sydney The Marsden Hotel and Brewhouse, Sydney Verandah Bar, Sydney

BEST SPORTS VENUE Bella Vista Hotel, Sydney Brass Monkey Hotel, Perth Coogee Bay Hotel, Sydney Fat Angel, Brisbane Great Northern Hotel, Melbourne Hunters Hill Hotel, Sydney Kicks, Melbourne The Dock, Canberra The Light Brigade, Sydney The Sheaf, Sydney Vic on the Park, Sydney

BEST GAMING VENUE Ambarvale Hotel, Sydney Brunswick Hotel, Brisbane El Cortez Hotel, Sydney Hyde Park Hotel, Perth

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Jubilee Tavern, Whitsunday region Pineapple Hotel, Brisbane Strawberry Hills Hotel, Sydney The Landmark @ Gateway, Darwin The Tennyson Hotel, Sydney Zagame’s Golden Point Club Hotel, Melbourne

BEST FOOD MENU Barangaroo House, Sydney Crafers Hotel, Adelaide Glebe Hotel, Sydney Lamaro’s Hotel, Melbourne MPD Steak Kitchen, Zagame’s Berwick Hotel, Melbourne The Duxton, Canberra The Esplanade Hotel, Melbourne The Prince, Sydney Totti’s, The Royal Hotel, Sydney Town Hall Hotel Fitzroy, Melbourne

BEST LIVE MUSIC VENUE Brooklyn Standard, Brisbane Coogee Bay Hotel, Sydney Corner Hotel, Melbourne Fortitude Music Hall, Brisbane Frankies, Sydney Mary’s Underground, Sydney Rosemount Hotel, Perth The Bird, Perth The Gasometer Hotel, Melbourne The Lansdowne Hotel, Sydney Vic on the Park, Sydney

BEST DRAUGHT PRODUCT Asahi Super Dry Balter XPA Brooklyn Lager Colonial Draught Furphy Great Northern Kahlua Espresso Martini Riot Wine Co Rosé Stone and Wood Pacific Ale Young Henry’s Newtowner

BEST ON-PREMISE SPIRIT Absolut Archie Rose Signature Gin Bombay Sapphire Buffalo Trace Campari Cointreau Fireball Four Pillars Rare Dry Gin Glenfiddich Jack Daniel’s Johnnie Walker Makers Mark

BEST MIXER Angostura Bitters Capi Dry Ginger Capi Tonic Coca Cola Fentimans Tonic Fever-Tree Indian Tonic

Fever-Tree Mediterranean PS Soda Red Bull Schweppes Tonic Strange Love Tonic No 8

BEST BEER VENUE Bitter Phew, Sydney Boilermaker House, Melbourne Brewski, Brisbane Carwyn Cellars, Melbourne Frankie’s, Sydney Mr West, Melbourne Petition Beer Corner, Perth Proof BBQ & Booze, Brisbane Royal Albert, Sydney Uncle Hops, Sydney

BEST WINE LIST Alba Bar & Deli, Brisbane Bar Liberty, Melbourne Bistecca, Sydney Bomba Bar & Tapas, Melbourne Charred Kitchen and Bar, Orange Crafer’s Hotel, Adelaide Door Knock, Sydney Tiny’s, Perth Walter’s Steakhouse & Bar, Brisbane Wild Flower, Perth

ALIA 2019

CO-HOSTED BY

BOOK YOUR TICKETS NOW! www.liquorawards.com.au

THE MAJOR AWARDS PUBLICAN OF THE YEAR Alysha Darcy, Melbourne Public, Melbourne Amanda Verratti, Bank Hotel, Newtown Cameron Hann, Vic on the Park, Sydney Elke van Haandel, Beach Hotel, Byron Bay Ian Ling, The Lincoln, Melbourne Jason Hirt, The Osbourne, Brisbane Jordan Ashelford, Hotel Carrington, Brisbane Kazuko Nelson, Hero of Waterloo, Sydney Nick Gregorski, Port Office Hotel, Brisbane Paddy Walshe, Hunters Hill Hotel, Sydney

HOTEL OF THE YEAR Barangaroo House, Sydney, NSW Beach House Hotel, Hervey Bay, QLD Coogee Pavilion, Sydney, NSW Crafers Hotel, Adelaide, SA Duke of Clarence, Sydney, NSW Marsden Hotel and Brewhouse, Sydney, NSW Portsea Hotel, Mornington Peninsula, Vic The Duxton, Canberra, ACT The Esplanade Hotel, Melbourne, Vic The Osbourne Hotel, Brisbane, QLD

PUB GROUP OPERATOR OF THE YEAR ARK Group C!NC Group Comiskey Group Feros Group Hunt Hospitality Hurley Hotel Group Merivale Osbourne/Glen Hotels Sand Hill Road Solotel Sydney Collective Zagame Corporation

Solotel was 2018’s winner of Pub Group Operator of the Year

ON-PREMISE SUPPLIER OF THE YEAR Asahi Premium Beverages Bacardi Martini Australia Brown-Forman Carlton & United Breweries Diageo Lion Pernod Ricard Proximo Spirits Platform SouthTrade International The Exchange Vanguard Luxury Brands William Grant & Sons

2018’s On-Premise Supplier of the Year, Vanguard Luxury Brands

Come to the party!

Grab your last-minute tickets to the 2019 ALIA awards now at www.liquorawards.com.au Held at The Star, Sydney, on Wednesday 23 October at 7pm.

The theme is 70s Disco, so make sure to dress up!

PREPARING FOR SUMMER

REFRESHING THE DRINKS MENU JUST AS FOOD MENUS CHANGE TO SUIT THE SEASONS, SO SHOULD YOUR DRINKS MENU. BRYDIE ALLEN LOOKS AT WHAT THE HOTTEST DRINK TRENDS WILL BE FOR SPRING AND SUMMER.

W

ith the change in weather also comes a change in consumer tastes. As we swap sweaters for singlets, customers are swapping their warm and cosy winter drink choices to cooler and more refreshing options.

By adjusting your menu on a seasonal basis, you can capitalise on consumer tastes and trends, giving your venue a memorable edge for consumers. It’s something that Western Australia hospitality operators ARK Group do in their popular Perth venues, including Scarborough Beach Bar and The Peach Pit. “We are just working on our summer offering, which will be light, bright, packed full of flavour and sessionable,” said ARK’s group bar manager, James Connolly.

Making your venue an easy location to enjoy sun-drenched socialising that’s synonymous with summer is about pairing beverage options with experience. It’s something that works well for Solotel over on the east coast, with venues like Little Big House and Opera Bar. Solotel’s experience director, Tara Sullivan, said summer is the perfect time to take things to the next level both behind the bar and on the floor.

“Last summer we sort of changed our tack to be outside of just food and beverage. We’re really looking at creating more experiential things within our venues, moving beyond just a well-crafted cocktail and being more holistic,” she said.

“Really focusing on how the venue looks, how it feels and the entertainment is a big part of that.”

BEST BEERS “Obviously beer and summer go together, hand in hand,” said Sullivan.

There’s nothing like a refreshing beer on a hot day, but some beers suit the warmer weather more than others. As Ben Summons, managing director of Stone & Wood says, consumers are looking

16 | OCTOBER 2019 AUSTRALIAN HOTELIER

for different types of flavours in their brew after moving away from heavier winter beers.

“As we head into spring, drinkers are looking for fun, easy drinking yet flavourful brews that epitomise summer holidays,” he said.

“Spring and summer are perfect lager drinking seasons, based on the easy refreshment and perfect food matching lager provides, so premium lagers have traditionally done well over this period.”

Connolly says that mid-strength beers are summer favourites, and described their top summer sellers.

“Most of the darker and heavier styles of beer come off tap except Guinness, which is great any time of the year. Beers that sit between 4-5 per cent seem to work really well as they are not as heavy,” he said.

“In the tap beer section, WA brands like Swan Draught are the most popular, with Heineken leading the charge in the international section.”

The hottest time of the year is also driving some new flavour releases that are worth keeping an eye on. In fact, two brands have launched new products on a national scale after their successes on a seasonal roster.

Lion has launched Byron Bay Brewery’s Premium Lager, thanks to local popularity that drove it to become the brewery’s beer of choice. Head

“Spring and summer are perfect lager drinking seasons, based on the easy refreshment and perfect food matching lager provides, so premium lagers have traditionally done well over this period.”

TIME FOR TEQUILA Connolly and Sullivan say that tequila cocktails are having a moment right now and are perfect for the warmer months. Dubbed “the next Aperol Spritz” by Sullivan, the Paloma is a simple option you can add to your drinks list.

PALOMA Ingredients: 60ml tequila 90ml grapefruit soda 15ml fresh lime juice + Pinch of salt + Grapefruit slice for garnish + Salt rim (optional) Method: Add all ingredients to an ice-filled high ball glass and stir.

Garnish with a grapefruit slice.

brewer Alastair Gillespie said the crisp and refreshing beer goes great with spring and summer events.

“I really wanted to brew an easy-drinking lager to enjoy during gigs on hot summer days,” Gillespie said.

“We brew our Premium Lager with the best Australian pale malt and a blend of zesty hops. It has a light body with a subtle citrus flavour which gives it such a refreshing yet flavoursome finish; the perfect beer to enjoy with a of couple mates after a swim at the beach or while listening to great live music.”

Stone & Wood have also aligned their new nationally released ‘The Gatherer’ with the most popular summer flavours. Summons says its “a playful take on traditional beer and brings bright, zesty fun to the category."

“With its blush hue, the liquid is appealing to a wider drinker base, and falls in line with other category trends, including rosé, spritzes and ciders.”

NICE NON-ALCOHOLICS According to the latest Australian Bureau of Statistics data, alcohol consumption in Australia remains close to its lowest point in 50 years.

Combined with increased interest in health, consumer demand for low- to no-ABV drinks is set to grow during the warmer months.

“The biggest change I think coming into the summer is probably the rise of non-alcohol and low-alcohol trends,” said Sullivan.

“As a group, we’re trying to appeal to that change as well. We’re focusing on health and wellbeing as much as the fun and the good times.”

The rising accessibility and affordable cash point of alcohol-free spirits make catering to this trend easier than ever. Some examples to check out are Seedlip (recently acquired by Diageo) and the Lyre’s range (recently boosted by Amazon Launchpad).

Connolly said consumers are already actively seeking out these nonalcoholic brands.

“People are more health conscious and care about what they put in their bodies. Market Grounds (in Perth), for example has a non-alcoholic cocktail section featuring Seedlip,” he said.

AUSTRALIAN HOTELIER OCTOBER 2019 | 17

PREPARING FOR SUMMER

The trend is growing outside of spirits as well, with Heineken recently launching an alcohol-free lager in Australia. A spokesperson for Lion said that the campaign behind the beer “is based on the inclusiveness of Heineken 0.0 in all moments and social occasions,” where consumers may want to enjoy a beer but not the alcohol that comes with it.

CREATIVE COCKTAILS As the weather gets warmer, the consumer appetite for cocktails also grows. Connolly has noticed this in years past, opening an opportunity for more experimentation behind the bar.

He said that in summer: “Guests are more adventurous and more willing to try new flavours and unusual elements.”

Sullivan says these types of things are going to be incorporated into their customised spritzes, using lots of fresh ingredients.

“We’ll really be steering away from any kind of sugar-based product and really using the best seasonal fruit. We think herbs are going to be really big for the summer as well, and more savoury style drinks with cucumber,” she said.

Often cocktails, especially the unusual ones, are thought to be tedious, complex and time consuming. However, introducing a range of cocktails to your drinks menu is easier to execute than you might think, if you keep it simple.

Connolly says it’s not the technicality that matters in the end. “Across our venues we focus on serving consistently delicious drinks that can be executed simply.

Generally, we let our drinks do the talking and keep all the complicated stuff out of sight and mind.”

James Connolly making a cocktail at Scarborugh Beach Bar

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BECOMING A HOT SUMMER VENUE To take full advantage of the warmer months, it’s important to think about what your customer will be doing, and how you can fit your drinks offerings into that.

Kate McGuinness, marketing and content manager at ARK Group, says this is done by tuning into the community buzz and finding out what’s going on in the area.

“The warmer months in WA play host to some of the biggest calendar events for celebrations and we try to complement that with great offerings and big atmosphere,” McGuinness said.

“We’ll be focusing on putting on the best Sunday sessions on the coast, as well as creating the perfect space for city-goers to head for a cold beer after work or a night out on the weekend.”

Sullivan agrees, describing how events can help “capitalise on those summer vibes and people’s willingness to have fun.”

McGuinness added that in summer, it’s important to “lighten up all of the socials and focus more on people and experiences.

Whereas winter is a lot more intimate and focused on product.”

Seasonal menus also help keep the summer crowd interested when they’re already inside your venue. Summons said it’s important to provide the long-time favourites that each demographic is looking for, such as their Original Pacific Ale. “Drinkers are looking for credible and authentic brands, so pubs and hotels need to ensure their range includes well-known, local craft products.”

CONFERENCE

Katheleen Davies

David Smith

Mauricio Vergara

Justin Merrell

OVER 50 SPEAKERS

LINED UP FOR NEW DRINKS SUMMIT MORE THAN 50 SPEAKERS ARE CONFIRMED FOR THE FIRST DRINKS INNOVATION SUMMIT, WHICH TAKES PLACE AT SYDNEY’S HYATT REGENCY HOTEL ON 29 OCTOBER 2019. THE EVENT’S ORGANISER PAUL WOOTTON, ALSO BEHIND AUSTRALIAN HOTELIER, EXPLAINS WHY IT’S NOT TOO LATE TO BE THERE.

W

e launched this one-day conference aimed at liquor suppliers and marketers, as well as retailers and publicans, because there’s such an obvious need. Hoteliers and operators are constantly telling us how hard it can be to stay abreast of the latest opportunities to grow their business, particularly in these more challenging economic times.

That’s why I’m so excited the summit is now imminent. The event focuses on advances in technology, revolutionising the way liquor is produced, marketed, sold and consumed in Australia and across the globe.

We’re bringing together over 50 of Australia’s most dynamic individuals, with a wealth of experience and knowledge at their fingertips, to help everyone in the room navigate these

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changes and to benefit from them.

You’ll find experts in artificial intelligence, augmented reality, smart packaging, Big Data, e-commerce and social media marketing who will deliver a series of presentations and take part in panel discussions.

The line-up is also fast becoming a who’s who of the liquor industry, with major suppliers, large retailers and craft producers all featuring in the program, discussing topics such as hybrid drinks, marketing to millennials, crowdfunding and drinks trends of the future.

Among them will be some of the industry’s brightest minds, including Michelle Grujin, Managing Director, Retail, Accenture; Matt Michalewicz, Managing Director, Complexica; Scott Ni, Senior Director Strategy & Operations, Alibaba Group; Matthew Brennan,

Co-Founder & Managing Director, China Channel; Dave Chaffey, Managing Director, Third Aurora and Suzie Shaw, Managing Director, We Are Social.

The event will also incorporate Retail Drinks Australia’s annual Liquor Retail Summit, and host three different streams across beer, wine, spirits and cocktails.

Hyatt Regency Hotel, Sydney Tuesday 29 October 2019 Tickets and further information online via bit.ly/DrinksIS

Australia’s first cross-liquor insights and innovation event

In collaboration with

Incorporating the Liquor Retail Summit

29 October 2019 Hyatt Regency Darling Harbour, Sydney, Australia

50 inspiring speakers 3 streams across beers, wines and spirits 1 compelling day for suppliers, retailers, publicans and bar owners Endless opportunities to discover the innovations to power your future growth

Call Raj Anand for tickets: 0406 145 555

More info at drinksinnovation.com.au

Jackalberry at the Hyatt Regency Sydney

SUSTAINABILITY

GOING GREEN SUSTAINABILITY IS A GROWING FOCUS IN HOSPITALITY, AS RESOURCES BECOME SCARCE AND, THUS, MORE EXPENSIVE. CAT WOODS REPORTS ON HOW VENUES CAN DECREASE WASTAGE.

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n the face of proven climate change effects on resources and the environment, sustainability is becoming a more prevalent focus throughout the industry. The trickle-down effect that sees scarcer resources raising the costs of business and a flow-on effect to higher prices for consumers, means that business has a direct, vested interest in contributing to sustainable, ethical business practices.

From the choice of building materials, through to the use of electricity, water and gas, the use of plastic and the cost of single use packaging, the hotel industry is hungry for ways to cut costs, align with best practice globally, and, to be part of a whole-of-business approach to a healthier planet.

The NSW Business Chamber released a Sustainability Toolkit for the hospitality sector in 2009 which still provides relevant guidance around a strategy, plan and common efficiency measures that improve profits, credibility and environmental measures.

The Toolkit identifies three factors that must be accounted for to ensure sustainable business: environmental, economic and social impact. These make up the “triple bottom line” (TBL). Rather than financial, the TBL accounts for the social and environmental consequences of a specific business operation. In the current climate, these elements need more urgent addressing to ensure businesses are prepared for extreme weather and its associated costs in a changing climate.

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Not only will sustainability measures in the short term ultimately improve efficiency and reduce bills, but they’ll ensure lower costs in the long term through preventing the impacts of climate change resulting from less natural resources and greater demand. The Toolkit identifies the following risks to hospitality businesses: • Higher energy costs • Increased general business costs including food, supplies, raw materials, transportation, etc.

• Loss of revenue • Increased legislative requirements • Transportation delays due to storm, heat, water damage • Increased insurance premiums due to climate change issues • Decreased water availability

SUSTAINABILITY

RENEWABLE ENERGY Fish Creek Hotel in Victoria’s Wilsons Promontory is best known for the sculpture of a giant fish atop its art-deco building. Alongside the fish are 92 solar panels, installed by the previous owners in a successful attempt to reduce their huge electricity bill.

Running a couple of cool-rooms, seven freezers, 15 fridges and exhaust fans in the kitchen as well as bain-maries, heaters and air conditioning resulted in a nightmare monthly bill. Gippsland Solar installed the panels, which produce 90 kWh daily, covering 25 per cent of the hotel’s needs and thereby cutting the bills by a quarter.

RENEWABLE PACKAGING AND PRODUCTS Jackalberry, the winner of the Best Hotel Bar at the 2019 HM Awards for Hotel and Accommodation Excellence, opened in May 2019. A chic cocktail bar, it operates as part of the Hyatt Regency Sydney hotel.

“As an award winning business we have an opportunity to encourage others and lead the industry to start with the basics of switching out plastic straws and cup lids and build into the full scope of produce selection to reduce our carbon footprint,” says Nitin Kumar, the director of food and beverage at Hyatt Regency Sydney. He says the bar is inspired by the farm-to-table movement.

“Many bar customers are now asking for sustainable cocktails directly,” he says. “A sustainable cocktail is one that minimises its use of natural resources, conserves energy, minimises pollution and places an emphasis on ingredients that are reused, recycled or upcycled. The cocktails in Jackalberry are designed on the same principles. We also use paper straws which are bio-degradable.”

Beyond sustainable cocktails, the bar has also implemented business-wide measures that haven’t necessarily reduced costs but have kept them competitive.

“The changes made have been cost-neutral as some adjustments of products that are better for the environment, such as packaging and food items, have been offset through use of seasonal produce and local suppliers. It is not a cost-cutting exercise and no one should approach thinking only about financial savings. We are all working to create a better future for our kids and need to be smart about it.

“On the positive side, reducing the environmental impact of our business will improve the sustainability of our business. If we are less dependent on natural resources than our competitors and have ways to deal with rising costs due to climate change, our business will have a greater chance of long-term success. Promoting our environmentally-friendly methods sets our business apart from our competitors and attracts new customers who want to buy products and services from an environmentally-friendly business. We have witnessed the change in attitude and mindset of our customers. On the whole, implementing sustainable measures has had a positive effect on the financial aspect of our business.”

The Australasian Bioplastics Association has introduced an industry standard that covers companies that want to verify their claims of conformance to using biodegradable plastics that are fit for industrial composting.

“If we are less dependent on natural resources than our competitors and have ways to deal with rising costs due to climate change, our business will have a greater chance of longterm success.”

Nitin Kumar, F&B Director, Hyatt Regency Sydney

The installation of solar panels can reduce your energy usage and costs in the long term

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SUSTAINABILITY

“Food wastage is another big problem within hospitality.”

Bioplastics can replace plastic in packaging and catering products , among others. The growing demand for sustainability both in industry and individually has seen the market for bioplastics rise from 1.6 million tonnes produced in 2013 to a global market worth over $US15 billion.

For pubs and hotels, introducing takeaway containers, food wrapping, signage, straws and bags that break down rather than adding to landfill is a realistic step towards zero waste.

CURATED AND SMALLER INVENTORY Food wastage is another big problem within hospitality. Shangri-La Hotel in Sydney has introduced ORCA clean food waste recycling technology, which has diverted 39.73 tonnes of hotel food waste from landfill in the last six months, and avoided 34.96 tonnes of greenhouse gas, and 25.82 kg of methane gas.

“The installation of ORCA was not a difficult procedure from the hotel’s point of view. Our colleagues and guests have responded positively to our green initiatives, and we have received a great deal of positive feedback in person and via social media in regards to the hotel’s green initiatives.”

Another way to reduce food wastage is to offer a more curated F&B proposition. While it’s only natural that venues would want to please everyone by offering as much as possible, it makes sense to avoid waste and excess costs by curating a menu that makes the most of fewer, quality, seasonal ingredients and liquors that can be used across a variety of drinks and cocktails.

The National Waste Report estimates that 21.5% of business waste is food. Australian businesses are estimated to throw away more than 1 million tonnes of food every year, with NSW businesses alone sending more than 400,000 tonnes of food to landfill.

FOODWISE reminds businesses that food waste negates your bottom line in two ways: • Every bit of food your business throws away is food that you once paid for, and • You have to pay to have it collected and taken to landfill. By reducing your food waste, you financially improve your bottom line and the efficiency of your operations.

WHERE DO WE START? It’s easy to feel overwhelmed by the data, research and the headlines claiming the planet is in dire straits. Fortunately, taking some practical steps sets up your business for a sustainable future and by taking leadership, you set a standard for other businesses in the same or similar industries. Every positive action counts.

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WHY SUSTAINABILITY MAKES SENSE • Increased profits and decreased expenditure • Improved reputation amongst industry, staff and customers • Less environmental impact on a local and global scale • Safer, cleaner technology and facilities lower risks of fire, danger and hazard

THE CLIMATE OF THE FUTURE Research shows that Australia’s environment and economy is likely to experience the brunt of climate change due to the extreme heat and dryness of the continent. CSIRO research, in collaboration with the Bureau of Meteorology, has indicated that at the current rate of climate change, for Australia: • hot days will become more frequent and hotter (very high confidence) • sea levels will rise (very high confidence) • oceans will become more acidic (very high confidence) • snow depths will decline (very high confidence) • extreme rainfall events will become more intense (high confidence).

Source: https://www.csiro.au/en/Research/OandA/Areas/Oceans-and-climate/ Climate-change-information

Step 1: Management accord. Change implementation comes down to management commitment to sustainable practices. This means an accord must be reached between the CEO and senior management. Public record of this commitment ensures recognition and measurement, whether this is online or in an industry or government community record.

Step 2: Understand current and past resource use. To make meaningful change, an analysis of historical energy, water, gas and transportation costs must be done. Record both consumption and financial usage.

Step 3: Establish baselines, benchmarks and targets. The baseline is the measure of each resource your business uses in order to make comparison with future usage and also to compare with industry averages. The benchmark is your usage compared with industry average so that you can determine any potential opportunities to make usage and financial savings. Targets are the general and very specific goals set to meet, with a timeline and realistic means to succeed.

SUSTAINABILITY Step 4: Audit. Measuring key resources ensures you can assess the current efficiency of your business and where changes need to be made. While most businesses can conduct their own audit, more complex sites may require a professional auditor. There are Government programs aimed at promoting sustainability that can assist with recommending a professional auditor and also covering the costs. These vary between states.

Step 5: Make a plan. The audit provides the essential information needed to formulate a plan with specific goals and the reasons for achieving them. The plan can contain both short- and long-term goals, and even goals that are not immediately feasible financially or operationally, but having them in writing and front of mind makes sure they’re accounted for.

The plan must be documented, with a specific timeframe and all responsibilities assigned to individuals or teams.

Step 6: Oversee and keep measure. Schedule regular measures of financial and resource usage to ascertain whether you’re meeting the timeline goals laid out in the plan. Ensure that the role of measuring and analysis is assigned to a specific person or people so that there is accountability for sticking to targets.

There are many long-term financial and environmental benefits to making your venues more sustainable, but an important short-term benefit is community goodwill. With the Australian public in general increasingly concerned about climate change and the effects on our resources and our day-to-day lives, having sustainability practices in place garners further respect and support from an increasingly savvy customer.

BECOMING MORE SUSTAINABLE Sandra Clark, academic director of Kenvale College of Hospitality, Cookery & Events in Randwick says, “Our hospitality students gain comprehensive sustainability awareness to be prepared for industry.

The industry at the moment is making progress as far as watersaving, energy efficiency and building design. Things like reusable coffee cups, glass-crushing machines, nose-to-tail eating, composting and flow restrictors in kitchens are all becoming the norm.”

Clark recommends the hospitality industry takes the lead in improving their sustainability by taking the following measures across energy, water, food and beverage, waste and building design.

Some ideas of how to become more sustainable are below.

ENERGY ✓ Roof space should have maximum solar panels and battery storage possible ✓ Carparks should have electric charging stations for electric cars ✓ Turn off lighting in unused and closed off areas ✓ More staff training to turn off appliances ✓ More focus on customer information: communication in reception areas showing h ow much energy and water has been saved WATER ✓ Use of water tanks where possible ✓ Grey water from handbasins, kitchen sinks and guest rooms used to water landscaping. ✓ Use mulch and plants that require less water in landscaping ✓ Install sensor taps in all bathrooms

WASTE ✓ Increase your beverages on tap, rather than bottled products to reduce glass and plastic ✓ Maximise food usage through pickling, fermentation and use offcuts as drink garnishes ✓ Offer different portion sizes, e.g. 100g and 200g steak ✓ Use on-site composters that break down food waste FOOD AND BEVERAGE SUSTAINABILITY ✓ Introduce more vegan and vegetarian options ✓ Include interesting salads with grains and pulses instead of meat ✓ Use ethical food such as line-caught fish, free-range chicken, pasture-raised beef ✓ Focus on local: promote nearby farmers, wineries and brewers on your menus ✓ Educate customers: hold special events promoting local food products BUILDING DESIGN ✓ Ensure the building has adequate shading: verandas, trees, shadecloth ✓ Install operable roofing in outdoor areas ✓ Reduce the use of external water air conditioners ✓ Cross ventilate with ceiling fans ✓ Use atriums to allow in natural light and green walls to humanise internal spaces

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DESIGN & BUILD The Garden Arbor

Camden Valley Inn's heritage-listed building

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DESIGN & BUILD

SOMETHING OLD, SOMETHING NEW IN WHAT WAS A LONG TIME COMING, LEWIS LAND GROUP HAS COMPLETED ITS $15 MILLION RENOVATION OF THE SPRAWLING CAMDEN VALLEY INN.

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amden Valley Inn, for a long time the marker of where Sydney’s suburbs gave way to rural land, has had its offering grow and evolve as the area around it has. It started out as a milk bar that serviced the dairy needs of locals in 1939, before the owners acquired a tavern licence in 1989. In 2008, Lewis Land Group purchased the property, and has been operating it since.

Two years ago, the group gave the property’s extensive accommodation offering – 40 rooms set over seven buildings – a major internal renovation.

The next step was to overhaul the pub offering, which was “held together with BluTack and sticky tape”. After a three-year DA process, the hotel was closed in November last year, with everything except for the two heritage-listed buildings at the front of the site torn down. The Camden Valley Inn would be rebuilt from the ground up.

The pub reopened last month, unveiling a venue that encapsulates ‘modern rural’ – paying homage to the venues history, while also bringing the amenities and style of today’s pub. It also highlights the outdoors at every turn.

PICK YOUR SPOT Set on five acres, Camden Valley Inn is a sprawling venue that caters to any type of experience and market. While the main demographics are the young families and retirees in the local area, the hotel is in a unique position to also attract other subsets of people as well, due mainly to it’s location – less than an hour from Wollongong, and 90 minutes from Sydney’s CBD. “We have lots of groups of young guys and girls, aged 25 to 35 who just want to have some drinks and be social. Our seniors come through mid-week, which is always strong for us. And a lot of the day-trip market,” says Brad Jenkins, head of leisure for Lewis Land Group.

"Here, you can escape to the country, without having to go too far. We’re not that far from anywhere in Sydney, but all of a sudden you can walk down to the back fence and you’re talking to the cows.”

The wedding market is also a big one for

Camden Valley Inn, as it provides a rural destination that isn’t too far away.

With so many different markets to cater for – and so much space to do it – the new design of the pub ensures that there are several spaces and experiences patrons can enjoy. At the front of the hotel, the sports bar and gaming room (with twelve new entitlements) ensure that punters can have a good time. The main heritage-listed building has had a clean up internally, with lots of small rooms and cosy spaces for people to have smaller, more intimate gatherings. The old fireplace still holds pride of place in the building, and is how a lot of patrons orientate themselves in the new offering.

Running alongside that building is The Laneway, which connects the old building with the new. On the other side of the laneway is a small bistro space with indoor dining and bar, and further past that is the Valley View Room, the main function space of the hotel, used for weddings and other large events with a capacity of 240. The Loft, the other, smaller heritage building is also used as a smaller function space, catering to small conference and business meetings.

At the end of the Laneway are the outdoor spaces including The Garden Arbor — a raised deck area undercover — and The Pavilion, the pub’s beer garden. At the back of the property there is also a playground for kids, as well as a petting zoo, that is currently home to two kid goats, Cam and Dan. Kon Panagopoulos and Natalie Dixon, directors of KP Architects, and designers of the new Camden Valley Inn, knew that the planning stages were very important in ensuring that such a sprawling site would not be overwhelming and disorienting for visitors.

“We start planning with a grid of streets, and you can see that that The Laneway orientates you.

What that does is create spaces. You’re not walking through rooms to get to other rooms. The walkways are clearly delineated,” says Panagopoulos.

“So there’s a strong network of streets. Because you even have to account for staff movements.

You don’t want staff trying to dodge people and

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DESIGN & BUILD tables. Every little bit makes a difference. All those things help. You need to give the publican every opportunity to make this a success.”

THE GREAT OUTDOORS

“We’re really focused on getting our fundamentals right. We don’t want to overcomplicate things. We need to get our core business at 100 per cent, and then we can be creative.” Brad Jenkins, head of leisure, Lewis Land Group.

What strikes you about the Camden Valley Inn is that so much of it is outdoors. The indoor bistro seating is quite modest, and the lounge areas seat only a small portion of the hotel’s 740 capacity. Most of what happens at the pub, happens outside.

“Open it up and you’ve got what Camden showcases, what it’s got to offer in terms of the view,” explains Kayla Kyling, licensee of the venue.

The view is quite breathtaking with its scope, as you can look from any of the outdoor spaces out to acres of rural land behind the property. Jenkins has enjoyed sitting on the deck and watching patrons walk out to that part of the pub and see the vista – one that was largely hidden before – and have big reactions to it.

Having a lot of outdoor space has always been a key design principle at KP Architects, where Panagopoulos says they have been trying to move away from the “air-conditioned box” pub designs of the 1980s and 90s.

“We’re trying to create more outdoors spaces, as you see a lot of in Sydney and Queensland. So internally there’s not a lot of spaces.

There’s the bistro which is not very big. But there’s a lot of covered areas, a lot of outdoor areas. But the lines are blurred. So even in the beer garden, which is always a key part of a pub these days, it feels like a room because it has walls around it, but there’s no roof.”

A key part of the design was also building up to the reveal of the view.

“In The Laneway the ceilings are quite low, and as soon as you walk outside the openness becomes more dramatic. There’s a heaviness above you, and then you create the drama of walking through that to this wide open space. All of sudden there’s that view.

We don’t want to reveal that view straight away – it’s about building that up.”

ALL ABOUT THE LOCALS

The Pavilion Nods have been made to the site's beginnings as a milk bar

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The Camden Valley Inn is a truly local affair, not only in its patronage, but also in its staffing. It has always been a key driver of the Lewis Land Group to hire locally, and Camden Valley Inn is no exception. Of its 120 staff, almost all of it comes from surrounding areas. A lot of the staff have also returned after the ten months away while the pub was being rebuilt, and are blown away by the results.

“Seeing the old staff check out the venue for the first time it’s like little kids in a candy shop. There’s so much appreciation of where it was to where it is now. It’s nice seeing those reactions,” says Kyling.

The support from the local community has also been stellar. With no real advertising around the opening, the venue hosted 500 people for dinner on its first night. The pub had done 3800 covers in the first five days, and before the venue was even open it had booked in over 90 functions. But the biggest testament to the new pub’s local success is how quickly it started getting repeat business.

“You see a lot of faces come through here but we had lot of repeat people just in the first week. And those same people are bringing different people with them because they’re proud,” explains Kyling.

There’s still more work to be done at Camden Valley Inn, with a renovation of the externals of the accommodation offering slated for early next year. After that, Jenkins would also like to look at things like targeting more of the day-trip market, and evolving the F&B offering. But for now, it’s more important to focus on getting the cores of the business right.

“We’re really focused on getting our fundamentals right. We don’t want to overcomplicate things. We need to get our core business at 100 per cent, and then we can be creative,” states Jenkins.

Kayling agrees: “I think we’re off to a really good start with some good ground roots, and we’re just going to keep building from here.

This is just the start for us.”

61 2 9660 8299 paulkellydesign.com

Union Place Hotel

TALES FROM THE TOP

CAPTURING A NEW MARKET Jeremy Brook, head of marketing – Australia for Deliveroo, discusses the next frontier for pubs in partnership with the food delivery service.

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aving worked for Google and Heineken in the past, Jeremy Brook is accustomed to working for juggernaut businesses. While the speed with which Deliveroo has become a significant player in food delivery market has been lightning quick, Brook hastens to remind us that it is still a young company.

“We are only just celebrating four years here in Australia next month. So when we share our global ambition to be the definitive food company, it’s important to add a bit of humility. For the brand in Australia that means helping everybody in their pursuit of food happiness —in whatever form that means for the individual.”

While many operators have found the service to be counterintuitive from the dine-in pub model, Brook suggests that instead, the two can work hand in hand.

“Consumer habits are ever-changing and today, people want both the convenience of on-demand food delivery as well as amazing dine-in experiences — these are absolutely mutually reinforcing.”

Deliveroo has helped to transform the takeaway market, and has just launched the next stage of its evolution, Pickup.

“We are now piloting our click-and-collect service in Melbourne, that will allow our customers to discover food partners where they can pre-order their food for pick-up. In a

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country where drive-thru is a huge business, we will give every pub the opportunity to cater to a bigger market that may be in their area but not looking to hang out in a pub,” explains Brook.

There’s been a 56 per cent increase in the amount of pubs on the Deliveroo platform in the last twelve months, and, unsurprisingly, burgers and chips are the top orders from hotels. Brook suggests that pubs need to ensure that their offerings have a point of difference, and are visually appealing.

“Our own research shows that the fastest growing reasons why people choose food delivery is because they ‘wanted a treat’ and ‘had a craving for a kind of food’. It’s therefore very important that food venues showcase their unique or signature dishes.

We also see that the old motto ‘people eat with their eyes’ is more true than ever with food photography being one of the largest influences in ordering behaviour.”

As with any other business, the demand to keep up with technology in food delivery is imperative, and Brook has some insights to share with hoteliers.

“Technology is affecting all industries but when we talk to our food partners, the clear theme is that mobile technologies are democratising the ability for any business to attract customers. So it’s very important for pubs, bars and restaurants to understand how they can be discovered. In addition

Jeremy Brook to Deliveroo, channels like Instagram and Google Maps are hugely important in guiding consumers as they plan to both dine-in and pick-up choices.

“We also see that delivery and innovation in customer experience are more important than price when it comes to future-proofing your brand. People are increasingly curating a collection of places that they can get delivered and dine-in at. Technology therefore increases the physical and mental presence of your own brand/business.”