HOSPITALITY REVIEW TASMANIAN
February/March 2024
SALUTI! Iconic Italian restuarant celebrates milestone
Also Inside:
ECHO Festival
Rock Tandukar
Hospo Health
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INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: Da Angelo’s 8-11
Events Calendar 13 Minister Update 15 Opposition Leader 17 FEATURE: More than Welcome Campaign 20-23 HospoHealth 24-26 FEATURE: ECHO Festival 28-29
Clubs Tasmania 30-31 Corporate Update 34 Workforce Development 35 Membership Update 37 Tourism Tasmania 38-39 Business Events Tasmania 41 Liquor & Gaming 44 Hospitality Dr 45 Corporate Glossary 46-47
More than Welcome Campaign
Cover Photo: Da Angelo Ristorante co-owners Marco Caporelli and Angelo Fraraccio. Picture: Chris KIdd/Mercury
ECHO festival. Pic credit: Sammy Jones Photography
TASMANIAN HOSPITALITY REVIEW BY
For editorial enquires contact Adam Smith adam@tha.asn.au 0417327093
@tashospitality
@tas_hospitality
PRESIDENT UPDATE
As we launch into 2024 full of optimism, hospitality again begins a new year needing to factor in an ever increasing and seemingly never-ending Federal Government alcohol excise hike. This twice-yearly “silent” tax, imposed each February and August, is pushing venues and producers towards breaking point and threatens to undermine our great industry. Last year the combined tax increases totalled 5.9 per cent. Factoring the first rise in 2024, the tax on beer with alcohol exceeding three per cent in an individual container less than eight litres is now over $60 ($60.12) while pub beer tax now effectively sits at $42.37 for beers over 3.5 per cent. The hits also continue for Australia’s spirits industry, after tax went past $100 for the first time in August last year, and now sits at $101.85 per litre of alcohol. Pints in some pubs will now cost more than $15 while $20 from the sale of a carton from a bottle shop goes directly to coffers in Canberra. The THA again joined the chorus of voices imploring the Federal Government to freeze this tax to give both operators and consumers a break. We’re already entrenched in a cost-of-living crisis and these continued increases simply add further strain and are unsustainable. Unfortunately, it is our patrons who will be hit the hardest as many owners – myself included – will have no option but to raise prices. I’ll be clear, this the last thing we want to be doing but our hands are forced when our politicians don’t listen to our concerns.
The other big issue with this tax which is often overlooked is the effect it has on inflation. The alcohol category was the biggest contributor to last December’s CPI quarter increase, accounting for a 2.8 per cent rise. Given we are only calling for a freeze, not a reduction, surely it will provide a multi-pronged impact of giving industry some breathing room while assisting curb inflation. Hospitality venues are the lifeblood of our local communities and we need to be doing everything we can to encourage people to visit.
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CEO UPDATE
The worst keep secret in Tasmania is finally out of the bag – and we are off to the polls ahead of schedule for another election. There will be a flurry of activity in the next five to six weeks as candidates look to impress voters to win their way into parliament, and no doubt you will receive calls or visits from politicians hoping to gain your support. I urge all members if you’re talking to a politician or they’re engaging with you, simply make sure that they’re supporting your business, and their vision and plans are what you want and believe in moving forward. As the peak body for the state’s hospitality industry, the THA has been in regular contact with both major parties. We will continue dialogue with them and independents or other politicians who want to work with us, in relation to policy issues that affect our whole industry. Given the whispers of an early election have been around for several months, what it has done is given us ample time to prepare and present to the major parties our policy blueprint for the next political cycle. We are fighting hard for you to get policies that we need to ensure our industry continues to thrive and grow and I am confident that regardless of who forms Government, our sector will be looked after given its vital importance to the economy and image of the state.
Government funding is critical to the growth and sustainability of our industry, as it allows us to build strong teams for our THA programs which have grown in reputation in the past few years. Since the last election our Great Customer Experience program has proven to be a big hit with operators, with the likes of Crowne Plaza and the Spirit of Tasmania adding the training to their established programs. We have provided scholarship opportunities via our Women in Leadership program, have created strong, dedicated support mechanisms via our mental health and Hospo Health programs and we continue to invest heavily in workforce development to ensure long and rewarding careers are highlighted and promoted. These are all recognised and supported by the major parties and hopefully will continue to be into the coming years. Elections bring plenty of funding promises, positive and negative commentary and a raft of other issues, but rest assured we will lobby for the best interests of all businesses, whether you are a restaurant, café, accommodation venue, pub or sporting club. Please don’t hesitate to contact our offices on 6220 7300 if you have any questions or concerns leading into March 23.
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ANGELO FRARACCIO AND MARCO CAPORELLI OUTSIDE THEIR BATTERY POINT INSTITUTION
Da Angelo Ristorante INDUSTRY FEATURE
A PHOTO WALL AT THE ENTRANCE OF DA ANGELO’S HIGHLIGHTS A WHO’S WHO OF CELEBRITIES WHO HAVE EATERN AT THE RESTAURANT
Since 1994 Da Angelo Ristorante has been serving some of Tasmania’s best pizza and pasta, and as the Italian institution celebrates its 30th anniversary this year there is no slowing down for either the restaurant or founder Angelo Fraraccio. A s the sun sets over the picturesque streets of Battery Point in Hobart, there’s a warmth emanating from Da Angelo Ristorante that goes beyond the flickering candlelight and the aroma of freshly baked pizza. February marks a significant milestone for this beloved Italian eatery as it celebrates its 30th anniversary, firmly entrenched as a cornerstone of Tasmania’s hospitality scene. Founded by the visionary Angelo Fraraccio, Da Angelo’s continues to capture the hearts and palates of locals and visitors alike with its commitment to local produce, quality and family values, all mixed with a touch of Italian flair. What started as a humble venture three decades ago has blossomed into an enduring legacy, a testament to Angelo’s unwavering dedication and passion for culinary excellence. He is joined in business by Marco Caporelli, who began working in the kitchen in 1996 and became a partner in 2003. “If you would have
asked me the question back in 1994 if I would still be here in 30 years’ time, I probably would have said no, but as the journey went along, it just kept driving forward,” reflects Angelo. “I first started in business in 1985, I had my first ever restaurant, a little takeaway pizza with a few tables and seats up at Mondos. “I moved up to Concetta’s on the corner of Harrison and Patrick Street, I took that business over and ran that for close to two and a half years but my dream was always to have my own business with my own premises and take the big plunge. “Then there was an opportunity to open a restaurant, a family-run Italian pizza pasta restaurant. I thought what about Battery Point? What a great spot it is. You’ve got your tourists, you’ve got your locals, you’ve got your students, back then there was a lot of students. I thought this would be a great location. So I purchased the place, I had no fear back then, no fear of failure. Started up Da Angelo’s and from day one from when we opened, we were just busy.”
At the heart of Da Angelo’s success lies its unwavering commitment to three fundamental elements: food,
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AUSTRALIAN ROCKERS THIRSTY MERC
service, and ambiance. It’s a recipe which has served Angelo and Marco for three decades – and you would be hard pressed to find any customer who has walked away from a night at Da Angelo’s without a smile on their face. “There’s three things people come to the restaurant for, and I say it all the time. People come for the food, good service, and good ambience. You put those three things together and you’ve got a winning formula,” Angelo says. “What we also pride ourselves on is we make fresh pasta, and we have since day one. All our fettuccine, the macaroni, ravioli, everything is made here, from desserts, to our ice creams, the whole lot. That’s what we pride ourselves on, we never veer from that.” It’s this winning formula that has transformed Da Angelo’s into a culinary institution, drawing in politicians, sports stars, and musicians alike, all eager to savour the delights crafted from the finest Tasmanian produce and the lovingly handmade pizza dough and pastas. But beyond the delectable dishes and elegant ambiance, Da Angelo’s is, at its core, a family business.
“We have had our partners, siblings and our children all involved,” Angelo shares, his voice resonating with familial pride. “Marco’s brother Roberto, who is also a co-owner, shares the post of head chef with Sam Holmes, who completed his apprenticeship at Da Angelo’s, and was later invited to buy into the business. It has been a successful partnership, we’ve bounced off each other pretty well.” The Da Angelo family extends further than just the workers inside the walls of the restaurant for Angelo, and reaches as far as his ever loyal customers and wider local community. “If you would have asked me the question back in 1994 if I would still be here in 30 years’ time, I probably would have said no, but as the journey went along, it just kept driving forward.” - Angelo Fraraccio
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ABOVE: ANGELO’S MUM IN HER HOMETOWN VILLAGE IN FROSOLONE, AND BELOW ANGELO WITH KATE CEBERANO
“We wouldn’t be here without our regulars and the Battery Point community. There are people who have been coming in for decades, sitting at the same table every week. We look after them, and they look after us. Every day you’re learning to give customers what they want and it’s been great. We’ve probably employed over thousands of people, and giving back to the community is a big part of what we do. We have been doing it for years and we’re still doing that now, we get involved with sports and fundraisers for different causes.” For Marco, hospitality has been in his blood for as long as he can remember and the passion still burns as strong today as it did when he first walked through the doors as a youngster looking to pass on his resume. “I worked in a restaurant previous to here, I never knew Angelo, but I heard a lot of good things about Da Angelo’s,” Marcos says. “Someone who’d worked here had given me a tip off that there was a job going so I came and had an interview with Angelo, and he gave me an opportunity and chance to work here. Being young, it was just such a good industry to work into and I met a lot of people through the industry. The partnership works well, it’s definitely not a boss
or business partner [relationship], it’s more of we just work together. It’s more working as a team, we just both do what we have to do to make it happen.” And for Angelo? The joy of running Da Angelo’s extends far beyond the realm of gastronomy even after 30 years. Each morning you will still find him rolling out the dough alongside Marco, before becoming the life of the party when service begins. “I’m still very happy doing what I do, talking to our wonderful customers every night, stirring up the kids and giving out ice creams, and having a bit of banter about the footy! I love winding down at the end of each night knowing that everyone has left feeling as happy as we can make them,” he says with laugh. “I’m pretty passionate about what I do, if I do something, I’m going to do it 110 per cent. [30 years], it is a long time in restaurants. It’s a really long time. That question, as I said before, would I be here in 30 years’ time, I don’t know but I’m pretty proud of it. Hopefully we leave a bit of a legacy when our time is up. I’m proud of what not I’ve achieved but what we have achieved, I couldn’t do it on my own, it’s also the good staff around us.”
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**install to be funded by Diageo for limited time only
For more details please contact : • Business Development Manager Tahnee Dalton tahnee.Dalton@diageo.com or • Field Sales Manager Laura Eldridge laura.Eldridge@diageo.com
TASMANIAN EVENTS CALENDAR FEBRUARY 2024
THROUGH APRIL 2024
FEB 15 MAR 2 through
MAR 1 MAR 3 through
MAR 3
ESTIA Greek Festival
Mona Foma
Southern Open Vineyards Weekend
HEAD TO THA.ASN.AU FOR THE LATEST
EVENTS & TO DOWNLOAD OUR EVENTS CALENDAR
MAR 10 MAR 11 through
MAR 6
MAR 11
Tassal’s Day in The Park
THA Accomodation Dinner - South
Taste of The Huon
MAR 22 MAR 24 through
APR 6 APR 7 through
APR 19 APR 21 through
MAR 22 MAR 24 through
Craze Havest Festival
Trail Graze
Hobart Comedy Festival
ECHO Festival
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EDITORIAL
Premier and Minister for Tourism and Hospitality Jeremy Rockliff
There is perhaps no better place to be in summer than Tasmania.
The success of these festivals shows that the summer vibrancy of Tasmania has not been dulled by national economic headwinds. We also know that visitors to Tasmania are staying longer, seeing more of the state, and spending more than they were pre-covid. According to Tourism Tasmania, visitors to the state are staying about 10 nights, a trend we hope continues into the cooler months. Hotel occupancy rates were up by almost two per cent across the state in December 2023 compared to the same period in 2022. Not only are occupancy rates up, but the total number of room nights available in December 2023 increased by almost 7000 compared to the previous December. And on top of that, we are expecting to see nearly 160 cruise ships sail into Tasmanian waters this season, bringing up to 287,000 passengers and 124,000 crew to our shores. The increase in capacity and strong occupancy rates further confirm the uptick in demand and visitation to Tasmania. It is also a sound indication of the strength of the state’s economy, and the strong level of confidence held by tourism and hospitality businesses. According to the December 2023 NAB Monthly Business Survey, Tasmania was the only state to experience a positive trend in business confidence. More specifically to the tourism and hospitality sector, through the 2030 Visitor Economy Strategy, the Government will continue to invest to sustainably grow visitation to the state and keep the economy strong to create jobs over the immediate and long-term. I have no doubt the entire summer season will be a positive one for our tourism and hospitality businesses whose remarkable efforts to provide exceptional experiences for locals and visitors alike ensures that more and more visitors choose Tasmania as their holiday destination, not just over the summer, but throughout the entire year.
The weather is warm, but not too warm, the days are long, and the list of festivals, events and things to see is seemingly endless. With so much on offer in our own backyard, it is no wonder we welcomed nearly 122,000 visitors to our state in December. The whole state is abuzz with a range of world-class events that our hospitality venues support. I’ve personally loved seeing Tasmania’s summer hotspots come alive with people enjoying their holidays. One of my favourite events is the Taste of Summer, Hobart’s headline festival, which was extended over a nine-day period this year. Close to 100,000 people – including 30,000 visitors from interstate – ate, drank, and danced into the evenings at what’s being labelled the best Taste of Summer festival, ever. Festival goers were spoilt for choice with 90 curated stallholders showcasing some of Tasmania’s finest produce and beverages. It was also great to see that one third of the stall holders at this year’s event were new additions to the Taste, highlighting how this event helps to showcase new businesses. The Taste of Summer coincides with the iconic Rolex Sydney to Hobart Yacht Race that attracted thousands of competitors and their friends and families from across the globe, mingling alongside supportive locals on the Hobart waterfront. This was followed by a hugely successful Hobart International tennis tournament reporting record ticket sales. But it’s not just Hobart having all the fun. Festivale, in the north of the state, sold out across the February weekend, with close to 30,000 patrons enjoying the great live entertainment and premium Tasmanian food and beverages on offer.
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EDITORIAL
Labor Leader and Shadow Minister for Tourism and Hospitality and Events Rebecca White
Supporting our tourism and hospitality businesses and staff With the success of Tasmania’s tourism and hospitality sector over the past couple of decades, it’s hard to believe our beautiful island state hasn’t always been a major tourist drawcard. Along with the natural beauty of so many of our attractions, I know our tourism success story is also down to the hard work of thousands of operators and staff to give visitors an unforgettable experience. News that hotel occupancy rates have bounced back to almost pre-pandemic levels shows the importance of these efforts. But we can’t become complacent, especially with the growing popularity of other markets – as Steve Old has pointed out, tourism and hospitality is now a hotly contested market. The Tasmanian Hospitality Association’s Great Customer Experience Program (GCE) has been instrumental in building up an industry we can be rightly proud of. Having a customised program, free to tourism and hospitality businesses, on-site at their location, has helped business develop a culture of excellence in customer service, which is vital to the success of any business dealing with people. For the more than 1.2 million tourists who visited Tasmania in the year to September 2023, a great experience not only has the potential to entice them back here, it also means they’re more likely to recommend a trip to Tassie to their friends and family. And if the magnificent scenery and attractions are backed up with exceptional customer service, it’s a thumbs up all round.
REBECCA WHITE WITH MARNA AND GERT, OWNERS OF DALOCA BAKERY & CAFÉ IN BURNIE
As someone who started out working in the hospitality industry, I know how important this is and what a difference it can make. So, the Labor team and I are right behind GCE and its role in cementing our reputation as a great place to visit. These sorts of programs benefit everyone – businesses, staff and customers and, ultimately, Tasmania, with tourists spending more than $3.6 billion in the year to September 2023. We need to do all we can to support Tasmanians in the industry and the GCE is a no-brainer in providing the right kind of support to businesses and workers, and keeping our tourism and hospitality industry strong, healthy and thriving.
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Editorial
Tassal acquires Barramundi Farm in Cone Bay Western Australia 2023 brought a new addition to the Tassal species with the acquisition of MPA Fish Farms Pty Ltd and MPA Marketing Pty Ltd which saw barramundi join the Tassal brand in June. As Australia’s only ocean-grown barramundi farm at Cone Bay, Western Australia, Tassal CEO and Managing Director Mark Ryan said integrating barramundi has been an exciting step for the business. “I’ve enjoyed the opportunity to connect with new staff and members of the local community, including Traditional Owners. We look forward to expanding our operations in Western Australia and growing our barramundi’s reputation in the Australian market. “We have enjoyed bringing out our world-class sales, marketing and engineering, innovative equipment, and extensive experience in aquaculture to operating our barramundi farm. We have had a head-start by leveraging excellent existing relationships with retailers across Australia, “he said. Cone Bay is located in Western Australia 95km north of Derby, Buccaneer Archipelago, home to Australia’s most remote barramundi farm! With a fantastic team over in Western Australia, the team in Hobart Tasmania are also connected in a very important way. The Hobart Feed Centre team were thrilled to successfully feed Barramundi in Western Australia from Hobart for the first time in September.
Tassal Manager Fish Performance and Remote Operations, Luke Cordwell was very happy with the achievement which he said was a massive team effort. “The camera and feed system is being controlled 3,680km away via Starlink satellites and is another Tassal concept becoming reality as we continue to evolve and innovate. Having the ability to feed from our world-leading remote operations centre in Hobart will allow us to sustainably drive growth and reduce the feed conversion ratio for Barramundi.” Cone Bay Operations Manager Kian Rex has been working at the farm for over a decade and said Tassal have the experience and energy to make the operations successful. “There’s a passion for what they all do backed up by a wealth of knowledge. Here at Cone Bay we’re surrounded by some of the most pristine and beautiful landscapes in the world, so one of my favourite things about barra farming is the stunning environment we get to work in and the interesting characters we get to meet along the way.” “Cone Bay is a magical place and is one of the most remote commercial aquaculture farms in the world. It’s hard to find another location that gives people the same feeling every time they visit. While the work can be hot and sweaty, the beauty of the surroundings more than compensates for it. Tassal Barramundi is the only true ocean barramundi farmed in Australia and has distinct flavours you would expect from ocean fresh fish. Barramundi is a premium white fish with a sweet, buttery taste and delicate texture.
CONE BAY
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Created by the Tasmanian Hospitality Association, the ‘More than Welcome’ campaign continues to grow bigger and better. In late 2023 the Federal Government tipped in $800,000 of funding to help address critical workforce challenges in the hospitality and tourism industries, of which $600,000 is allocated to an extended ‘More than Welcome’ media campaign. T he endorphins from feeling looked after and knowing someone genuinely cares is incredibly powerful for anyone’s self-esteem and personal development. It’s something Hotel Manager Rock Tandukar can attest to through her own welcoming introduction into hospitality and a standard of service she tries to uphold for all those who walk through the door at Hotel Bruny – whether staff, locals or visitors to Tasmania. Many would agree these traits are echoed throughout the industry, making it a supportive environment to be a part of. A huge benefit of the supportive nature of the industry is that it presents opportunities without bias and this perhaps is why those who pursue hospitality are so compassionate. It doesn’t matter what your background, education level, or nationality ROCK TANDUKAR INDUSTRY FEATURE
PICS: MOONCHEESE STUDIO
is, hospitality presents a great opportunity to try something new and experience a range of people and cultures that may be lacking in other workplaces. The skills obtained in any sector of hospitality can then be taken into other career paths, destinations or personal situations, because at the end of the day it is much more than just pouring a cold one – a career in hospitality sets you up for life. Rock is grateful to experience this personal development for herself as well as the journey that has led her to become Hotel Manager at Hotel Bruny in Tasmania’s South. Her career began on her home soil in Nepal and her inspiration for following this path was not so traditional, in fact she thanks anime for where she is today. “It is a very funny story, to be honest. I watched an anime called One Piece – it’s about a little crew going on a boat. There’s a character called Sanji and he’s a chef. And I thought, if I study hospitality, I can go on a cruise, do it myself, get a crew. That started when I was little, so that’s how I got into hospitality.”
This childhood dream meant she began working in hospitality from grade 10 and then pursued a degree
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in hotel management. “I just enjoyed studying it,” she says. “I wanted to grow a little bit more. So I thought I’d come to Australia because I know that it is known worldwide for its hospitality industry.”
She continued to grow within the industry by managing takeaway shops, working in cafes and holiday inns before her most recent venture in Tasmania. “It’s a beautiful place. It’s amazing. Every day is different down here at Bruny. The locals are nice and you get to see a lot of people. That’s why I love working on the island. I’ve even met Curtis Stone, who was here. It was like a dream to see him.” Rock adds, “It is fun. I have gone further than what I thought I would when I was a kid, so it’s pretty good to know I’ve reached this stage and there are many more things to do in the future. I’m looking forward to it.” It’s been a worthwhile career choice for Rock, where the skills she has learnt have been transferable everywhere she has lived. “You get to learn from everyone you see or meet or serve in your life and you learn from each other as a team as well. It is a beautiful industry and it is fun to work in hospitality.” She says, “There are a lot of opportunities in the industry. I have not seen anywhere else like it. If you’re an accountant, it’s like a jet rocket. And after that, I don’t think there’s anything else to do. But in hospitality, for example after being a hotel manager, you can go on to be a general manager, from there you can own your own hotel, then
Having built on her hotel experience in Malaysia, she felt confident to take the leap and moved to Sydney, where she began in housekeeping while also working at McDonalds. “I’m very proud of the journey because that has taught me everything I need to know now. Being a manager, you need to know every part of the hotel – so I did housekeeping, I did my kitchen work when I was doing an internship, and then I’ve also done everything in front of house. So yes, it has been a great journey and it has taught me a lot in life.” “You get to learn from everyone you see or meet or serve in your life and you learn from each other as a team as well. It is a beautiful industry and it is fun to work in hospitality.” - Rock Tandukar
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you can build one, you can get your own team, you can build another franchise. So you can keep on growing your business and your career together.” Coming originally from Nepal and then living in Malaysia, Rock reflects, “When I first moved to Australia, I thought people would not understand what I’m talking about because the accent is very different. I would always think, what if I speak and they don’t understand? And then I just started to learn from all the customer service work and how to talk to customers. We had to take the orders and if I didn’t understand the order would be wrong, so I would be very focused. That’s how I learned to talk to people!” Comparing this
timid and shy stage of her life, she is proud of how far she has come. “Now I am very different. I’m happy. I love talking to people.” Many who work in the industry understand that there is a big difference between serving someone and looking after them. As Rock puts it, “If we’re making everyone happy, that makes everyone of us happy as well, because that’s what we’re here for, to welcome them here so that they feel at home anywhere they go. It’s an important thing.”
To find out more about the ‘More than Welcome campaign visit morethanwelcome.com.au
TEAM MEMBERS FROM THE WOODLEYS (L-R) SCOTT CHRISTIE-JOHNSTON, BEN TARGETT, LIZZIE ILES, ALAN NELSON, DEAN WHITE
WHEN IT COMES TO YOUR HEALTH AND HAPPINESS, KNOWLEDGE IS POWER
Internationally there is a large body of research and empirical evidence showing a direct correlation between healthy, happy workforces and increased productivity. And when productivity goes up, our business returns should also be going up. So investing in the wellbeing of our people makes a lot of business sense, and that’s a win-win for everyone. Since launching HOSPO Health just over a year ago we’ve made it a priority to find out what people in our industry want, and need, in the way of health and wellbeing support: • Personalised health checks (which kicked off in January) • Easy to access information and advice on nutrition, fitness, sleep, losing weight, and injury prevention • Mini courses online
movement, healthy eating and more. • Both certificates are fully online so you and your team can learn wherever and whenever you want. • The content is delivered through a video, a short, written overview and a multiple-choice quiz, so it’s suitable for the different ways people learn. Ben Targett, CEO of Hadley’s Orient Hotel and The Old Woolstore Apartment Hotel, raised his hand to be the first operator to put his executive team through the courses. “We’ve just started rolling out HOSPO Health throughout the two properties, and these courses are a great addition to the program” says Ben.
“I did the managers course straight away, as I wanted to see what was involved before the team got started.
You asked, and we’ve delivered! Our two THA Certificates in Preventative Health are up and running.
“It was a really straight-forward way of learning, the videos set a good pace and the information was tailored to the sector which is so important. The brief quiz after each module provides a timely and focussed way of assessing your progress and makes sure the learnings sink in.”
• We have a certificate specifically developed for business owners and managers, as well as one for all hospitality staff. • Each certificate has 8 short modules on specific topics, including mental health, exercise and
The combined team from Hadley’s Orient Hotel and
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Hospo Health
The Old Woolstore Apartment Hotel – affectionately known as The Woodleys – will benefit from HOSPO Health as part of their staff development program this year, and the new online courses will form a part of this program. “We spoke about HOSPO Health at a leadership team level in 2023. Mental health, physical health and wellbeing in the workplace are so important and we want our employees to enjoy their work and feel supported and valued. Let’s face it, without our people a hospitality business wouldn’t achieve much!” says Ben. “When you have a preventative health program that’s tailored specifically for your industry, easily accessible, and provided at no cost, why wouldn’t you jump on board?” Access the online courses through the HOSPO Health website. Before you know it, you’ll be adding your THA Certificate in Preventative Health to your CV.
Research shows that for every $1 that Australian businesses spend on workplace mental health there is a $2.30 return on investment.
SUELLEN TAYLOR, HR MANAGER AT CROWNE PLAZA HOBART, SUPPORTED OUR FIRST DAY OF HEALTH CHECKS AS PART OF THE PROPERTY’S ONGOING COMMITMENT TO THE WELLBEING OF THEIR EMPLOYEES.
HOSPO HEALTH CHECKS ARE HITTING THE SPOT
HOSPO Health activities for 2024 kicked off with the first of our personalised health checks, and we could not be more thrilled with the enthusiasm shown by industry employees. Day one was hosted by Crowne Plaza Hobart, and bookings filled two days after opening registrations. THA Chief Happiness Officer and lead coach of HOSPO Health Sherri Ring says the feedback she received on the day shows these checks are really filling a need. “Since starting the HOSPO Health program we’ve been really mindful of finding out what people want and need in the area of preventative health and wellbeing. Health checks rated highly in the case study we undertook in 2023 and kept coming up in conversation. It was a no-brainer to introduce these into the program.
“To see our first day of checks fill so quickly was exciting, although not really surprising. Crowne Plaza Hobart generously hosted the sessions, which were open to employees from all hospitality businesses. We had people coming through from a number of Hobart CBD venues which was great to see.” The comprehensive in-person checks are delivered in a private, one-to-one environment and encompass a variety of assessments including: • Blood pressure evaluation • Psychological wellbeing assessment • Diabetes risk score • Sleep hygiene assessment • Movement analysis
• Bio age determination • Postural assessment • Body composition evaluation
“Each check usually takes between 20 and 30 minutes, which allows time for conversation about any results of concern or areas the person wants to learn more about. “Adopting a preventative approach to our physical and mental health is about taking control and empowering ourselves to the best of our ability. Our HOSPO Health Checks are a valuable part of this.” Health Checks are being held regularly around Tasmania over the coming months and are open to anyone who works in the hospitality industry. There is no charge to individuals or businesses. Our next session of HOSPO Health Checks is being held at Cradle Mountain Hotel in early February, and also filled within a matter of days.
AFTER COMPLETELY OVERHAULING HER HEALTH, IMPROVING HER DIET AND LOSING WEIGHT, DUTY MANAGER NATALIA VALENCIA WAS PROUD TO SHARE HER SUCCESS
You’ll find details of locations, dates and how to book on the HOSPO Health website.
26 Tasmanian Hospitality Review February/March Edition
Advertorial
Juicy Isle, providing sustainable packaging options statewide Juicy Isle is a proud Tasmanian business, family owned and servicing the community for more than 50 years. From our purpose-built manufacturing site in Cambridge, we produce some of Tasmania’s favourite brands such as, JUICY ISLE, PURE TASSIE, HARTZ, VITA CEE, The GOOD APPLE and WESTERWAY FARMS. We believe that a key element in experiencing true Tasmanian hospitality is to enjoy products proudly made right here in Tasmania and we source the best of what Tasmania has to offer. Berries from the Derwent, Apples from the Huon, and pristine Tasmanian waters from the Southwest.
Our product range is well suited to the hospitality industry with a portfolio of Juices, Drinks, Mineral Waters, Soft Drinks, Syrups, Toppings, Cordials and Mixers, all in various pack sizes and formats. Juicy Isle’s recent addition of Sustainable Packaging adds another category to the Juicy Isle portfolio allowing our trading partners the ease of dealing with the one high level service provider. We provide quality service from Juicy Isle Distribution, that in addition to supplying our own brands, brings a full range of complementary Beverages, Snack foods, Confectionery and Sustainable Packaging to the hospitality market. If you would like more information or place an order, please contact Juicy Isle on 03 6274 5999 or online@ juicyisle.com.au
THE NATIVE BOUNTY FEAST. PIC CREDIT: SAMMY JONES PHOTOGRAPHY
ECHO Festival EVENT FEATURE
ECHO Festival – an event known as the “grown- ups playground” – is back for another year celebrating the senses and quintessential lifestyle of Tasmania’s beautiful East Coast T he idyllic rural setting of lutruwita / Tasmania’s East Coast is well known for its striking beaches, food and wine, and breathtaking views. But ECHO Festival goes deeper to shine a light on the importance of a symbiotic connection with country that many Tasmanians are increasingly seeking to make space for in our lives. The East Coast Harvest Odyssey – ECHO – runs over the weekend of March 22-24, bringing together local winemakers, producers and chefs along with artists, musicians, scientists and thought leaders. ECHO 2024 has been artfully curated to help festival lovers switch off from their busy lives and switch ON the senses for a playful exploration of mind, body, and spirit – yes, there’s gin and whisky tastings – but there is a whole lot more than that! “ECHO is for the curious, the slightly odd, but meaningful types who care about things – the people who are interested in living,” says creative producer Ange Boxall, who founded the festival back in 2019.
“It’s about switching on in all the fun ways, so you’ll leave feeling connected, informed and enriched.”
The 2024 program offers a diverse range of experiences across culture and arts, food, and nature – all centred around this year’s theme – oysters. Nestled in the stunning East Coast wine country on the fringe of the seaside town of Swansea, ECHO 2024 celebrates authentic sensory experiences and the coming together of cultural, culinary and local produce legends. “It’s a celebration and representation of who we truly are as Tasmanians. It’s for people who crave a deeper, unique kind of enrichment and rejuvenation,” Boxall says. The iconic Native Bounty Feast, which sells out every year and is held on the Friday evening, is a food experience showcasing local and indigenous produce cooked over the coals. The 2024 feast will be prepared by Simon Ford of Marefold. Now based on Bruny Island, Ford has plied his craft in Europe, UK, Asia and the Middle East. His clients have included many high-profile individuals on some of the world’s most beautiful super yachts, private estates and private planes. Ford and his team support Tasmania’s talented, hardworking, and visionary primary producers,
28 Tasmanian Hospitality Review February/March Edition
ECHO FESTIVALGOERS. PIC CREDIT: PUDDLEHUB
MOUTNAIN BIKING AT MT OWEN
MASSIMO MELE (LEFT) WITH THE GRAIN OF THE SILOS TEAM
THE NATIVE BOUNTY FEAST. PIC CREDIT: DEARNA BOND
YOGO AT ECHO. PIC CREDIT: SUMAN PARAJULI PHOTOS
offering a genuine paddock to plate experience.
About ECHO Festival The East Coast Harvest Odyssey, known as ECHO Festival, has become known for weaving together immersive sensory experiences around the traditions of harvest, old and new. This boutique festival guides guests on a journey of exploration that encompasses all the senses – taste, smell, sight, sound, and touch. About the Organiser Tasmanian songstress, Ange Boxall, has performed, written, recorded, and released albums throughout the USA, UK, Europe, and Australia. Ange has been a professional Singer-Songwriter, Performer and Recording Artist for 25 years. Graduating with a Bachelor of Fine Arts from the UTAS Art School in 1996, double-majoring in painting and photography. It was during this time that she began her professional music career which would take her to Melbourne and then further afield to London, Europe, and the US.
The feast is set up especially for the occasion within an 1820’s stone barn, with patrons seated on haybales at tables styled with natural fabrics and local floras under festoon and candle lighting. It again promises to be an unforgettable evening. The 2024 entertainment line-up includes the Lennon Wells band, Melbourne’s killer ‘Queenie’, and queen of drag herself, Pussay Poppins, along with an array or talented Tasmanian musicians and DJs. With BYO camping available onsite and general admission tickets starting at just $75 plus booking fee, festival goers can enjoy a full day of fun for under $100. A free shuttle service will be running from central Swansea to the historic ‘Redbanks’ Site on Friday evening and throughout Saturday. Sunday morning has a yoga offering, followed by a suggested itinerary of local offerings and experiences.
Visit https://echofestival.com.au/ for more information and to purchase tickets.
29 Tasmanian Hospitality Review February/March Edition
Clubs Tasmania
We trust that everyone had a relaxing break, and that you are all back into the swing of things in 2024. Clubs Tasmania has been busy planning for the first part of the new year and speaking to clubs & peak bodies to see what they need assistance with to help educate their clubs and sector. Late January members had the opportunity to attend Blundstone Arena in our first networking event of the year. Everyone was treated to a cricket classic as Australia played South Africa in the decider of the women’s T20 series, in a contest which went down to the wire in the last over, with the Aussies securing the win to claim the series. More than 100 attendees also had the chance to listen to two female Hobart Hurricane greats in Lizelle Lee and Naomi Stalenberg and hear their stories and success.
Moving forward, during March we will be holding a Digital Sponsorship Sessions which will be available statewide online, or clubs can attend these sessions in person at the Best Western Hotel in Hobart. At these sessions clubs will learn about challenges clubs face, how to retain sponsors and how clubs can make sponsorship deals more appealing and show sponsors you appreciate them. Also in March Clubs Tasmania will host an industry night in both Launceston and Hobart. Clubs will hear from the new Director of Active Tasmania Jamie Synnott, as well as Ryan Holloway from the Australian Sports Foundation. These industry nights are a great opportunity to network with other clubs while also providing an opportunity for representatives to speak with politicians and councils. In April we will be holding Asthma Educational Workshops in conjunction with Asthma Australia. Clubs will learn that playing sport and keeping active are important in health and wellbeing, and staying on top of asthma means that your players need not be sidelined or risk an asthma flare up. You’ll find out what to do in an asthma emergency and prepare your club to support your members with asthma. Come along to an Asthma and First Aid education session by Asthma Australia and receive a FREE Asthma Emergency Kit. These sessions were extremely well received last year. Clubs Tasmania acknowledges the continued support from our network of over 900 clubs, and we are committed to continuing to keep you informed and support your club and community, to decrease the workload on volunteers, reduce costs and increase revenue so your club can remain viable and sustainable. This March a special milestone will unfold for the Wynyard Golf Club, and we are proud to highlight the club’s approaching centenary on March 2024 this edition courtesy of club president Neal Bishop. Wynyard Golf Club prides itself on its friendly atmosphere and as the best little links course in Australia. Nestled between Bass Strait and the Inglis River, there are few courses in Australia that can compare for the sheer, unbridled beauty on offer when you play at Wynyard.
ABOVE: SHERRI RING, LIZELLE LEE, NAOMI STALENBERG AND DAMIEN WRIGHT AT THE CLUBS TASMANIA T20 EVENT LUNCHEON
Throughout February we have also been holding our ever popular sports taping workshops, which are specifically designed for sports trainers, parents and volunteers. At these sessions we have physiotherapists from Back in Motion and PhysioTas on hand to help educate community clubs and enable attendees to learn specific care for injuries in contact sports.
A working committee for the proposed Wynyard Golf Course took place in 1914 and the golf club first
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Clubs Tasmania
ABOVE: AN OVERHEAD VIEW OF THE WYNYARD GOLF COURSE
opened its gates in its present location on Saturday October 14, 1924.
run junior development programs in the past.
For more information about the Wynyard Golf Club and the Centenary please visit www.wynyardgolfclub. com.au. A flag will be unfurled on the day and the club will also have displays of newspaper clippings, documents and audio-visual material to highlight the history of the club.
The course was originally the site of a farm owned by the Percy family, who are still in the region. The club members have had a long history of involvement in the course layout. The Club has a strong membership sitting at nearly 300 members, and there is a strong women’s competition. As one of a number of very good golfers who choose to make Wynyard club their home, Neal started playing the game at age of five and says: “being a good golfer, involves a combination of natural talent, practice and most importantlya good mental attitude.” Golfing across the northwest is very convivial with members of all clubs visiting each other to play competitions and to sample the different courses. Wynyard is always keen to attract new members and
Are you on our mailing list? tom@tha.asn.au
Have you joined our Facebook page? https://www.facebook.com/THAClubsTas/ P: 1300 125 827
Advertorial
The 2023/24 Ladbrokes Summer Racing Festival is in the books…well, almost.
Newitt, it was an astonishing eighth, a record that he’s every chance to build upon in future years.
Across all three codes of racing and every part of Tasmania, there have been highlights aplenty, dating back to where it all started, with First Accused winning the Newmarket Handicap in Launceston at the end of November. The Summer Racing Festival is the pinnacle of racing in Tasmania, the state’s time to shine on the track, and off the course patrons have flocked to racetracks in droves to enjoy everything that Tasmanian racing has to offer. Australia’s oldest Group 1 classic is the Ladbrokes Hobart Thousand, the state’s best greyhound race, which delivered a grandstand finish in 2023. The mainland domination of the Hobart Thousand continued as the Jordan Thompson-trained Crackerjack Bull gave the trainer his first Group 1 victory. The locals hit back later in the Summer Festival when Raider’s Guide won the Group 3 Ladbrokes Chase, and Fast Minardi, the Group 2 Ladbrokes Launceston Cup. Thoroughbred trainer Glenn Stevenson has had his fingerprints all over the summer, including a famous Devonport Cup win with Ashy Boy. The win was Stevenson’s first in the race, but for jockey Craig
The Ladbrokes Carpet Charge was another hit in 2024, the first part of the Ladbrokes Community Sports Series (LCSS), which sees $76,000 in cash prizes shared between sporting clubs across the state. The LCSS is free to enter and will be back again next summer, so don’t miss the opportunity to win your sporting club up to $10,000. The Country Cups circuit is one of the highlights of every Tassie summer and once again, they’ve brought some of the biggest crowds that racetracks will see for the year. Longford, St Marys, Scottsdale, King Island and Burnie are just some of the great days that have seen towns empty for a day or night at the races. The Summer Racing Festival finishes with a bang and arguably saves the best until last. Ladbrokes Launceston Cup Day (28 February) and Ladbrokes Tasmania Cup Night (2 March) are the best that Tasmanian thoroughbreds and harness have to offer. Looking ahead, Easter is also a great time of year in Tasmanian racing and another brilliant opportunity to head to the track, with plenty more feature races across all codes coming up.
33 Tasmanian Hospitality Review February/March Edition
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