APRIL 2022 HOSPITALITY REVIEW
Hobart café striving to help hospitality staff shortage BREAKING DOWN BARRIERS
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REGULAR SECTIONS Acting President Update 5 CEO Update 7 Minister Update 11 Great Customer Experience 12 - 13 Opposition Leader 15 Membership & Corporate 19 IR Update 23 Sports Minister 25 Clubs Tasmania 26 - 27 Liquor & Gaming 47 Business Events Tas 51 Hostplus 53 INSIDE THIS ISSUE
SPECIAL FEATURES Hamlet 8 - 10 Chef of the Year 16 - 17
National Tourism Awards 20 - 22 Launceston Running Festival 29 Iron Creek Bay Farm Stay 30 - 32 TasTafe 35 VXT 41
Connect with us: @tashospitality @tas_hospitality
For editorial enquires contact Adam Smith adam@tha.asn.au 0417327093
Iron Creek Bay Farm Stay
http://tha.asn.au
PRESIDENT UPDATE
THA ACTING PRESIDENT BEN CARPENTER
The start of 2022 was much the same as the last two years, with the hospitality industry facing Covid restrictions that saw our December and January periods not live up to the expectations manyhadhoped for following theannouncement of the border reopening prior to Christmas. But with the majority of Tasmania’s population vaccinated and the removal of some Covid restrictions, our industry has seen a real spike. Venues across the state are seeing a return of regular customers and with interstate and overseas visitors again welcomed, we have high demand from tourists right across all regions which is giving our industry a much-needed boost. Premier Peter Gutwein’s shock announcement he was standing down was certainly a surprise but when you hear a man who has given his all for the past two years declare he has nothing left in the tank, it is completely relatable. It is sad to see Peter leave and it would be remiss if we did not thank him for his tireless work. Peter listened to industry’s concerns and difficulties throughout the pandemic and provided necessary support, especially during the initial stages of the Covid outbreak in 2020. This kept businesses afloat during our lockdowns and went a long way to helping industry reopen to move forward as we are learning to live with the virus. Peter supported hospitality and tourism, understanding their importance to the Tasmanian landscape and we wish Peter and his family all the best on the next stage of their lives.
We welcome his successor Jeremy Rockliff to the post and look forward to continuing our strong relationship with Government moving forward. I would also like to thank the efforts of former hospitality minister Sarah Courtney. Sarah only moved into the Hospitality and Health portfolios weeks before Covid ravaged our industry, and she was left with the unenviable task of navigating the health advice and thousands of people out of work as our industry was shut down. Like Peter, Sarah was a big advocate during our deepest and darkest times, and we wish Sarah all the best in her future endeavours. We are excited to work alongside new hospitality ministerNic Street and are confident that together we can and will emerge from the past two years a stronger more vibrant industry as we all continue to learn to live with Covid and show our ability to adapt. Our success at theAHAAwards for Excellence with four venues winning titles, coupled with landing eight gold medals at the Australian Tourism Awards – four of whom are THA members – is a fantastic achievement and with our own awards to be staged at the end of May, I’m excited to see who the next batch of winners are. I look forward to seeing everyone at Wrest Point on May 30 to help celebrate.
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Join us for the The Tasmanian Hospitality Association and Tas Gas Awards for Excellence 2022. Tickets to the gala include a three course dinner, beverage package and entertainment. TICKETS ON SALE NOW tha.asn.au/awards-for-excellence MONDAYMAY 30 2022 2022 AWARDS FOR EXCELLENCE Tasmanian Hospitality
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CEO UPDATE
THA CEO STEVE OLD
IT’S hard to believe we are a third of a way through 2022 already, it seems like only yesterday we were still grappling with border re-openings amid a hectic start to the new year. To say it has been a whirlwind four months would be a massive understatement but if recent figures are anything to go by, then the light at the end of the tunnel everyone was desperate for appears to be on the horizon. The Tasmanian Hospitality Association’s accommodation occupancy report for February revealed 81.86 per cent of rooms across the state were filled – the highest level since January 2020 before Covid infiltrated our shores. This clearly highlights Tasmania remains a highly desirable destination for interstate and overseas visitors and now that many of the restrictions previously placed on industry have been eased, people are returning in their droves. Obviously competition for tourists across the country will be at a premium given the lack of ability to travel in the past two years, and the experiences Tasmania offers remains a big drawcard. As we know a positive hospitality experience is key for any memorable trip and it is why the THA continues to invest heavily in programs to ensure the sector can thrive and survive as we emerge from Covid. While it is great to see more than 80 per cent of rooms throughout the island booked out, we know there are still many challenges businesses face, especially around staff – both from a skills and number shortage. This is the reason our Great Customer Experience (GCE) and Workforce Development (WFD) programs are so important. It has never been more vital to provide clear and defined pathways for our future generations or to upskill existing staff and I encourage anyone who needs assistance in any area to reach out to our office for assistance.
Last year the THA held 62 hospitality awareness sessions which were presented to more than 1000 students and youth across the state. These sessions offer a realistic insight into careers into hospitality, they offer hands-on components and also include a tour of a hotel. In addition to the awareness sessions, our WFD team hosted showcases in Hobart, Launceston and Burnie across six days, these are fast paced events which allow students to rotate between bar, front of house, barista and kitchen workstations. The 12 showcases saw 602 students from 33 high schools and colleges involved. OurGCE teamalso continue to provide invaluable support to businesses. More than 550 face to face engagements were made in the last six months to the end of 2021, while 228 business health checks were completed across 26 local government areas. Our staffare equipped toprovide guidance around the multitude of issue and concerns which have arisen in recent times and feedback from the program has been extremely positive. The GCE program is a completely free offering for any hospitality venue to access, simply call 6220 7300 to obtain more information. Finally, I’d encourage everyone to grab their tickets for our Awards for Excellence on May 30, which are now on sale. The success our venues had at the national AHA awards in February and the national tourism awards in March are proof Tasmanian establishments are among the best in the country, and recognising the state award winners at our gala night is always a fantastic evening.
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VENUE FEATURE: HAMLET
A solution to the hospitality industry staff shortage could be right under many employer’s noses – they might just need to think outside the square in terms of their “ideal employee” SINCE opening the doors to Hamlet six years ago, CEO Emily Briffa has helped provide more than 30,000 hours of work experience to over 300 Tasmanians, many who have struggled with unemployment. Around 60 per cent of the participants who come through Hamlet’s training programs identify as havingadisability –whichhas playeda significant role in their challenge to find full time jobs. The café provides course inductees with basic hospitality skills in a range of different areas, which Ms Briffa says arms them with the required tools to land a role once they have graduated. Importantly, participants also feel a sense of belonging while increasing self-esteem and morale. However, completion of the course doesn’t always lead to a job, despite the gaping holes across the industry as it emerges from two years of Covid-19 carnage. “One of the biggest things we want to do is start
to build pipelines with potential employers for our participants,” Ms Briffa says. “We’ve got a really good relationship at the moment with a few larger scale employers, but we want to sort of build that out so participants who have graduated from the Hamlet training program have the potential to move straight into work. “The one thing that’s missing for us is that next step for a lot of our participants, especially those who have a disability. “They do so well here, they sort of build all these skills and they get so confident on the floor, but then it doesn’t necessarily translate very easily into paid employment elsewhere.” Ms Briffa believes the stigma attached with hiring someone with a disability is a factor in the hesitancy to offer them a position in the often- chaotic nature of hospitality. Breaking down those barriers via education is a focus for Ms Briffa, who has seen firsthand the real benefits of giving those who have faced difficulty in securing full time employment an opportunity. “I think everyone in the industry is a bit guilty of doing it. We sort of have this idea of the perfect employee, like they’ll have all these skills and
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they’ll have all this work experience and it’ll mean they can essentially come into the workplace and won’t require a huge amount of training or support. “Conceptually, everybody wants that but it’s pretty rare that you can find someone who can just step into a role and do everything. “There’s a bit of fear of employing someone who might be a bit different, someone who might have a disability that you can see on their face or someone who you can identify pretty quickly has severe anxiety, or maybe they’ve got other issues going on in terms of their housing or something like that. “It is educating the industry a bit more about the fact that hiring someone with a disability or with anxiety, it doesn’t have to be a terrifying thing. They just bring so much to businesses in terms of their abilities.
“There’s been evidence in terms of employing people with disability that often their attendance is much higher, they usually stay in a job for a lot longer. “Employing someone with a disability, a lot of the time you end up employing them for life. If you treat them well, they will show up every day and love being there. “I’m not speaking on behalf of someone with a disability but from what I’ve been told, from the people that I have worked with, is that they know how hard it is to get their foot in the door.” Ms Briffa, who worked her way up from a volunteer to head chef alongside her brother at Kinfolk (a social enterprise café) in Melbourne, moved to Tasmania in 2014 and quickly identified a skill shortage in hospitality in the state. It set the wheels in motion for Hamlet, which has now grown to offer two 10-week courses in front of house and kitchen, a food relief program
running in conjunction with Hobart City Mission, a catering arm and more recently a condiment line, which has landed a deal with Hill Street Grocers. The increased exposure is all beneficial for Ms Biffa in growing the Hamlet brand, but ultimately the key focus will never change from providing opportunity for disadvantaged Tasmanians. “The industry actually has a real opportunity to create some jobs and look for ways that they can employ more people who might be differently abled,” she says. “Soit’saboutfindingthepeoplewhoarestruggling to find work, give them the skills that they need so that they can actually fill all these spots in cafes and restaurants and tourism businesses. “That’s sort of how Hamlet was born. There’s a real opportunity for the industry now. We are at a bit of a boiling point, I think, in terms of finding staff.
“And if we want to actually see change, we need to see people with disabilities working in jobs and doing things just like everyone else, so that there is true representation of community. “The other thing that I’m really keen to do is expose the hospitality industry as a potential career. I think it’s so often looked at as a ‘job in the meantime’ while you figure out what you’re going to do, especially in front of house. “But we want to show our participants that this can be a career, you can make quite a few steps up the ladder I guess and have a really fulfilling career in the hospitality industry.” “At some point we have to draw a line in the sand and plan to get back to a new normal and I feel that is what has happened.” - Hamlet CEO Emily Briffa
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EDITORIAL
Minister for Small Business Madeleine Ogilvie
While Tasmania’s economy is strong and many businesses are doing very well, the Government recognises further support is needed to assist some businesses as we continue to transition to living with Covid-19. I am pleased to announce the Government’s intention to extend the Covid-19 Business Impact Support Program for a fourth round to ensure more Tasmanian small businesses can get the support they need. Round four of the program will provide further support for businesses that are continuing to experience a downturn due to a loss of customers or staff due to Covid-19. Applications for Round Four of the Covid-19 Business Impact Support Program will open on Thursday 21 April, and I would encourage any eligible business that experienced trading losses or reduced customer demand due to Covid-19 for the period of March 15 to April 14 to apply. Funding amounts and eligibility criteria will remain consistent with the previous funding round, with grant amounts of between $1000 and $10,000 available. Additional payments of between $1000 and $5000 are also available to businesses that experienced an unavoidable loss of perishable goods because they had to close for seven days or more. To be eligible for the program a business must have a Covid-19 Safety Plan, a completed risk assessment in place and, where required, a Covid-19 Case and Outbreak Management Plan. Businesses that received assistance through the first three rounds of the program may still be eligible to apply under round four.
Since the start of the pandemic, the Tasmanian Government’s unwavering support for small businesses has seen more than $160 million disbursed to Tasmanian businesses. I firmly believe Tasmania’s 39,000 small business have been well served by the nation-leading pandemic assistance delivered by the Gutwein Government. We recognise just how crucial the sector is in growing our economy, creating jobs for our community and securing Tasmania’s future. There is no greater supporter of small business than the Liberals. I would like to thank our small business community and say how proud I am of Tasmania’s small businesses for being so resilient and robust, and getting back to business doing what they do best. When our businesses are doing well it means our community is doing well and there are more jobs for Tasmanians, which is why we will continue to invest and harness the significant opportunities we have available to improve the lives of all Tasmanians. More information can be found on the Business Tasmania website.
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GREAT CUSTOMER EXPERIENCE
It’s been a busy start to the year for the Great Customer Experience team as our regional managers and venue specialists continue to assist businesses across the state. Feedback remains positive that the GCE program and the influence the THA provides is extremely beneficial, for both initial and ongoing development of staff, and it is delivering economic and professional improvements for the business and regions as a whole. One Devonport venue has reaped success recently from a change of structure following consultation late last year and subsequent follow ups with GCE staff. Originally an establishment which was open for breakfast, lunch and dinner, Drift Café Restaurant identified a gap in the early morning market and has undertaken several initiatives aimed at maximising customer service. In mid-March Drift – boasting a stunning location on Mersey Bluff – revised its hours, opening from 6.30am until 4pm to capture the early morning Spirit of Tasmania trade. Assisted via an advertisement which is aired on the Spirit, the move has had an immediate impact in only a few short weeks. “I’ve been here for about five years now. I came into the business and joined my business partner Dane and we’d been thinking about it [the change in opening hours] for quite a while actually,” Drift owner-general manager Jordy Smith said. “We’re really passionate about brunch more so than the dinner stuff we were doing and it’s more of what we’d love to focus on. “We were hearing from people coming off the Spirit that there weren’t really many options for them, and that was a lot of the reason why they were leaving Devonport and just going elsewhere for breakfast and lunch.
“So we thought why not give it a go. We’ve actually been blown away by how busy we’ve been in the morning. We kind of rostered staff tentatively, thinking ‘we might be busy, we might not’ but then we’ve had to increase our staff levels and hire some new people to cover that morning period.” Smith said the introduction of an order ahead app has also proved a success with locals, and added the backdrop of a Tasmanian sunrise was also a big drawcard. “That [the app] has been really popular with tradies. I think with the location down here and the sun rising directly in front of the building, it’s so beautiful, so it will always draw people down. “I was actually quite surprised that we have had all positive feedback so far, I was a bit hesitant about letting people know but it’s been great. I just think everyone is really happy that they can come down here early in the morning.” Several west coast venues have also recently been awarded their GCE Seal of Approvals, including Hamer’s Bar and Bistro, Gordon River Cruises and Strahan Village. Gordon River Cruises were crowned the country’s best tour and transport operator at the national Tourism Awards, while all three businesses, as well as Drift, have indicated a desire to have a refresher Venue Awareness session for their staff to continue building their strong brand identification and produce positive customer experiences.
Jack Milbourne (southern regional manager): jack@tha.asn.au 0439763977 Lee Christmas (northern regional manager): lee@tha.asn.au 0422192174 Stuart Jones (north west regional manager): stuart@tha.asn.au 0460624858 Enquires? Contact the GCE Team.
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GREAT CUSTOMER EXPERIENCE
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Hospitality Review: April 2022
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Labor Leader and Shadow Minister for Tourism, Hospitality and Events REBECCAWHITE
EDITORIAL
Businesses andworkers facingmore uncertainty under chaotic Liberal government When Peter Gutwein went to the polls a year early, he promised Tasmanians he would lead a strong and stable government. Now, less than a year later, the government has imploded, with the sudden resignation of the Premier himself – and the business of governing the state on hold as the Liberals try to sort out their own mess. Mr Gutwein’s decision to quit 11 months after the election follows the resignations of Adam Brooks and Sarah Courtney, along with multiple Cabinet reshuffles after Ms Courtney’s departure and Jane Howlett’s resignation as Minister. As if it wasn’t bad enough that the return of Covid had already caused months of disruption to businesses around the state, they are now facing more chaos, with next week’s Parliamentary sittings cancelled as the Liberals focus on their own turmoil. With the recent rise in Covid cases affecting staff and customers alike, what tourism and hospitality operators need right now is support and confidence. But what they’re getting instead is ongoing uncertainty, more instability and a government focused solely on itself. We are now faced with the extraordinary situation of the third Liberal Premier in less than three years, with the same factional infighting we witnessed two years ago as Ministers jockey for the top job.
And, whoever ends up being the next Premier, those internal divisions will remain – meaning Tasmanian businesses and our economy will continue to come second best to the Liberal Party’s navel gazing. Even with the experience of Peter Gutwein, the Liberals have failed to deliver the basics for Tasmania, leaving the economy faltering, businesses suffering a downturn and workers and families struggling. But his departure means Tasmania’s future is now in the hands of tired, out of touch MPs and newer members with barely any experience. And as Treasurer for the past eight years, Mr Gutwein also takes that experience out the door with him, which leaves an even bigger question mark over the state’s economic management. This is not the stable government Tasmanians were promised. It is a rabble and Tasmanian businesses, workers and families are all paying the price. We know that for Tasmania to thrive we need to solve basic economic problems that are holding us back. But there is little chance of that when the government can’t even manage itself. We know the kind of future we are capable of building for our state, but in order to achieve that, Tasmania needs a government with focus, commitment and vision. With not a hint of any of that from the Liberals, it’s likely the government will keep lurching from problem to problem at our state’s expense.
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INDUSTRY FEATURE: CHEF OF THE YEAR
Four Tasmanian Chefs recently ventured to Melbourne for the Australian Professional Chef of the Year competition, with one nearly bringing home the major prize A gas burner which kept cutting out every 10 minutes, an oven which he had never used before and mystery boxes containing unknown proteins were just minor obstacles for Launceston’s Chris Wright after he nearly snared the title as best chef in the country. Country Club Tasmania’s Senior Sous Chef Wright was one of four Tasmanians who competed in the Australian Professional Chef of the Year competition in Melbourne in early March, where 32 chefs from around Australia went head-to- head for top honours. Having been bundled out in the first round in 2015, Wright not only surpassed that achievement but stormed into the final four, where he was just pipped by local Andrew Ballard. While he narrowly missed winning $6000 and a new state of the art convection oven, Wright well and truly proved his ability in the kitchen.
“I guess it’s a good opportunity to see if you’re as good as you think you might be, or where you sit against your peers,”Wright said of the experience. “Sometimes you get humbled and you don’t do very well at all. In 2015 I got through to the top 32 and that was it, that was me straight out in the first round. This time around, I have come in and done a lot better. “From a competition sense, there’s a lot more to think about. When you’re in your own kitchen at work it comes a lot more naturally, you’re in there every single day, you know where everything is, you know how your own equipment operates. “On one of my stations, I just had this oven that would not light, one of the gas burners just wanted to go out every 10 minutes. I was using these ovens that I’ve actually never, ever used before, so it took a minute to wrap your head around all these other things.” Joining Wright in flying the flag from the state at the finals was Rupert & Hound’s Senior Chef Robert Johnston, Sebastian Buechner (Head Chef at Kings Bridge Bar and Restaurant) and Simon Bold, the owner/head chef of Bold Cuisine Tasmania.
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Each of the one-hour rounds saw the chefs prepare a dish from a mystery box, which meant planning too deeply about what to serve was difficult. “We find out who the major sponsors are and usually that’s a hot tip as to what the main product might be – Australia Pork was the main sponsor of this one so from the get-go you could assume you’re going to deal with some kind of pork in each round,” Wright said. “But they then give you a mystery box with five or six different proteins in it, there were prawns, mussels, pork, one of the different boxes had scallops in it as well. “Each round it was a completely different mystery box, so you don’t really get a chance to come up with anything concrete as to what you’re going to prepare. “I like to go in with maybe a few techniques that I like to use with different produce in mind. Quite a few simple things that I know work really well, pretty tasty and you can use across a couple of different products.” Having worked in hospitality since he was 14,
Wright said it was crossing paths with people from all walks in life – and striving to give customers a positive experience – which has led to his love of the industry. “There’s a whole bunch of different people from different backgrounds, it is a very interesting dynamic. “Obviously I’ve got a love for food, and I guess serving food to people and seeing the reaction and people appreciate what you do for them when you serve someone a meal. You might get a little compliment back from a guest one night, it just makes your entire day.”
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Hospitality Review: April 2022
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MEMBERSHIP & CORPORATE
We’ve been out visiting member venues over the past few months, and while it’s pleasing to see so many patrons frequenting venues we know the ongoing restrictions, staffing challenges and increasing costs are having a significant impact on business. We’re continuing to work with industry, government, and our corporate partners to find solution to these challenges or avenues to reduce costs for members. The membership team will be out visiting members throughout the year to make sure all venues are accessing all the corporate offers applicable to their venue. If you want to access these offers at any stage, you can contact the THA team on 03 6220 7300. This year, along with continuing our Occupancy Statistics, we will be conducting Industry Benchmark Surveys to provide our members with a picture of how they are performing against other similar venues in their region. Our first survey ‘Beer’ is out now and your input into these will help give a true picture of industry.
These surveys also help us inform government of how industry is performing and are an important tool when discussing support with corporate partners, so please make sure you have your say. Keepan eye out for your invitation to ourupcoming networking events in your region. These events are a great opportunity to speak to other venues in your region, hear from guest speakers, and learn about industry. The first round of events will be in Hobart, Launceston and Devonport in May and June, with other events planned throughout the year for other regions. Make sure you keep an eye out for the invitations and register your attendance. Our role as your member association is to take your challenges off your shoulders and provide solutions while you focus on your business. If you require any assistance, with any challenge, or you are looking at improvements to your business, please don’t hesitate to call me (0439 119 343) or email me (nick@tha.asn.au), we’re here to help you and your business.
Membership or Corporate Enquiries? contact Nick Roney E: nick@tha.asn.au or call 0439 119 343
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Hospitality Review: April 2022
INDUSTRY FEATURE: NATIONAL TOURISM AWARDS
Pictured: Mures Tasmania. Credit: Sam Shelley
Tasmanian hospitality and tourism continues to shine on the national stage, with a host of operators glittering in gold from another national awards Not content with landing a host of gongs at February’s AHA National Awards for Excellence, thecreamofTasmanianhospitalityestablishments has again come to the top on the national stage. Four Tasmanian businesses – Cataract on Paterson, the Ship Inn Stanley, Saffire Freycinet and MACq01 Hotel – scooped titles at the AHA awards and another eight landed gold medals at the Australian Tourism Awards a few weeks later. Of the eight winners, four are THA members in Gordon River Cruises (gold in Tour and Transport Operators),MuresTasmania(TourismRestaurants and Catering Services), Saffire (5 Star Luxury Accommodation) and Coal River Farm (Tourism Retail and Hire Services).
Coal River Farm and MACq01 also took home a silver medal in two other categories, while fellow THA member Peppers Silo Hotel was awarded bronze in the Business Event Venues category. Of the 25 gold medals on offer Tasmania won nearly a third, as well as one in five medals overall, further enhancing the state’s reputation as a hospitality and tourism beacon for both locals and visitors alike. For Mures and Gordon River Cruises, it was their first national gold medal. Mures has become a seafood institution on the Hobart waterfront, and the national recognition confirms it to the wider audience. “We’re so happy and just absolutely ecstatic, the whole family. We were up there [at the awards night in Queensland] as a family, Jude, myself and the three kids, they’re all involved in the business,” Mures owner Will says. “It was the most amazing, emotional moment when we actually got named as the winners of the gold medal.
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Pictured: Gordon River Cruises
“It means a lot. As with everybody, the last few years has been incredibly tough and a huge amount of hard work from the family and from the staff has gone into the business to remain viable and to think outside the square in terms of attracting the much, much more limited availability of your guests and customers. “We are a larger business in Hobart and we really rely very, very much on that sort of international and interstate visitation. “For us to really sort of push the boundaries in what we were doing and how we did things and encouraging locals, when we had none of those interstate customers, was something that we’re very proud of in achieving.” Some of the initiatives Mures embarked on during the initial stages of Tasmania’s lockdown included serving freshly caught seafood directly from its boat at the waterfront, as well as encouraging locals to dine upstairs via a variety of specials. Will says to not only emerge from the pandemic intact but to be crowned an Australian gold medallist was testament and just reward to everyone involved in the business.
“At the end of the day, essentially we are the same business in terms of being family based, with very strong values in terms of local produce. What we’ve done in the last two years and where we’ve branched out a bit more has probably changed the structure of business a little bit,” he says. “We’ve got some really good, strong key people in the business that help drive certain aspects of our family values, which really helps a lot. “The award is huge recognition for everyone involved and actually doing the background work. We’re very, very proud and happy we’ve managed to achieve it with some great people in our team. “All our staff take a huge amount out of it as well and they get that sort of nice positive feeling about the tough times, it’s all been worth it because they’re part of that that whole process.”
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Hospitality Review: April 2022
Pictured (From Left): Jock, Wilson, Judy, Will and Eve Mure
Pictured: Coal River Farm
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IR UPDATE Fair Work - Compliance -THA Member Support
As your industry representative body, the Tasmanian Hospitality Association continues to work with members and the broader industry regarding recent Fair Work walk in inspections undertaken in the Launceston region in late 2021.These inspections primarily related to Fast Foods, Restaurants, Cafes, Hotels and some accommodation venues in this region. Fair work generally select regions based on an analysis of relevant data, including requests for assistance the FWO has received from employees in the area. This does not necessarily mean your business is in breach but with previous high-profile cases being publicised Fair Work continue to be active. While some recent reports indicate some non-compliances and views from varying parties have implied well known and highly respected businesses have knowingly and deliberately exploited or participated in breaches and or underpayments, this is clearly not the case and is speculation without foundation or facts. The THA as the industry body works closely with all members and for those not aware the THA, as the affiliated associate with AHA our national body, has a Memorandum of Understanding (MOU) with Fair Work. We are aware that the number visited was approximately 36 businesses and in most cases the intent to serve a request for documentation occurred. Fair Work Non-Compliance The alleged breaches included · Pay Slips non-compliant · Casual employees ie 25% on base hourly rate
· Casual if working overtime, including Saturday and Sunday · Monday to Friday -Employees not paid as per table below
Monday to Friday 10.00 pm to midnight Monday to Friday midnight to 6.00 am
100% plus $2.37 per hour or part of an hour 100% plus $3.55 per hour or part of an hour
125% plus $2.37 per hour or part of an hour 125% plus $3.55 per hour or part of an hour
125% plus $2.37 per hour or part of an hour 125% plus $3.55 per hour or part of an hour
· Junior employees when serving and dispensing liquor as a liquor service employee to be paid as adult employee · Overtime after the first 2 hours · Annualised salaries and how public holidays are treated Fair Work Check List THA has previously communicated a FWO self-audit check list and it is advised members use this as a basis for ensuring compliance awareness when contacted, and our support and assistance is proactive rather than reactive to any audit by Fair Work. A copy of the check list can be provided on request or obtained via the link below: https://static1.squarespace.com/static/5906875a4402431ac49f3d88/t/5de88b584f096d70f8e7031e
/1575521116508/1.0FWO+Audit+Sample+17.pdf Industrial Health Checks -Compliance Audits
THA conduct industrial legislation health checks and compliance awareness as part of the industry and membership services. Remember, members at any time can seek assistance with this process and or any areas of concern as required by contacting myself direct on contact details below.
Enquires? Contact Merv Saltmarsh E: merv@tha.asn.au Ph: 0407869924
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Hospitality Review: April 2022
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Minister for Sport and Recreation NIC STREET
EDITORIAL
Supporting sport from the grassroots up Our Government believes every Tasmanian deserves the opportunity to lead an active and healthy lifestyle and we will do everything we can to encourage and support them to achieve this. We want more Tasmanians to get active and dream big, no matter where they live, what their age or their circumstances. Elite level sport is great entertainment for Tasmanians to enjoy, and it also provides pathways for men, women and children to aspire to. We know the positive impacts this has, at a community and grassroots level. For aspiring youngTasmanian cricketers to have recently been given the chance to watch some of the world’s best players competing in an historic Ashes Test match on their home soil was the opportunity of a lifetime. We want to create that opportunity for young Tasmanians across all sporting codes, and we will never apologise for being an ambitious Government. That’s why I support a women’s and men’s AFL and A-League team. A Tasmanian AFL and A-League team will help to ensure that our footballers have the same pathways as young players from every other State. And why shouldn’t a young Tasmanian Auskicker or soccer player have the opportunity to aspire to play for a Tasmanian team in the National competition? As Minister for Sport and Recreation, I will work to make certain that these Tasmanian clubs give back to the community, have a culture of inclusiveness, and encourage grassroots participation at every opportunity. It’s not just the playing side that we want to promote. Initiatives, such as the Essendon Football Club’s Purple Bombers supporter group, aim to create safe, inclusive environments by encouraging diversity and acceptance within the sporting community. Or the current AFL premiers Melbourne Football Club’s Community and Grassroots Programs, which are all about supporting healthy lifestyles
and enhancing community spirit. These are the sort of community initiatives that I am passionate about, and this is what I want from Tasmanian teams in the AFL, AFLW and other Tasmanian teams in national sporting competitions. But toachieveallofthis,weneedtheinfrastructure. We want every region of Tasmania to benefit from our ambitious, but achievable sporting infrastructure plan. That is why we will continue to invest in further development of the Dial Regional Sports Complex in the North-West. This vital piece of sporting infrastructure will help to support the community and the aspirations of young people in the North- West: put simply, it will help them to dream big. The complex has been designed to AFL specifications - and when we have secured our own men’s and women’s AFL and A-League teams, we want games to be played on the North-West coast, just as we took the NBL Blitz to the North-West coast last year. In the North of the State, we have big plans for UTAS Stadium and it will remain the major stadium in the North. The plan includes redevelopment over the next three to five years, increasing the capacity of the ground, while also providing retractable seating to enable rectangular configuration and an indoor arena capable of holding basketball, netball and other sports and entertainment events, future proofing the stadium for decades to come. Our aspirational vision for our sporting and entertainment future also includes a plan to develop a multi-purpose entertainment facility at Regatta Point that will deliver significant social and economic outcomes, and create a spectacular and iconic entry to Hobart. Whilst this new facilitywill be “epic” –as expressed by Brisbane Lions’ champion and passionate Tasmanian Mitch Robinson – it all means nothing unless the Tasmanian teams that play there are giving back to the communities around the State that support them.
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Hospitality Review: April 2022
CLUBS TASMANIA
Westbury RSL – thinking differently and ‘locals looking after locals’ As well as being a great place for social connection in the Northern Tasmanian village of Westbury, the local RSL supports men’s health through their health and well-being program, Purple for Prostate. The first fundraising event was held in February 2018 and was born out of the observation that a number of widowed and single men were not being ‘encouraged’ by a significant other to have a prostate cancer test. The test is now simply a blood test. From that last Sunday in February 2018, Purple for Prostate has donated an incredible $60,000 to the Launceston office of the Cancer Council of Tasmania. Westbury RSL Sub Branch President, Mr Bob Sackley said: “Our members are very proud of what the P4P ladies and their supporters have achieved and we will continue to work alongside them to raise much needed funds and awareness of prostate health – we blokes really do need to get tested!”
We know grassroots community clubs are struggling financially to rebound from Covid 19, and many have said they are low on finances and focusing on getting teams on the park. Most are underpinned by volunteers and their club is often competing with work, family and relationships. Thank you to those volunteers, who underpin the grassroots sector. Clubs Tasmania acknowledge the continued support from our network of over 800 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. Looking after locals As we rebound from Covid-19, research is telling us local communities and neighborhoods will be more and more important. This month we feature some grassroots clubs, who are doing exactly that, and looking after locals in their own backyard. Claremont Cricket and Football Clubs For the past 10 years that club has held a fundraiser for the Jane McGrath Foundation, with a Pink Stumps Day, raising over $40,000 in that time. While this is a magnificent effort, in 2022, with encouragement, the club decided to think differently and support local and donate to Breast Screen Tasmania. During the recent cricket season, 110 people attended a morning tea, the club ran a raffle and a secret auction and raised a remarkable $18,800 for Breast Screen Tas. Local real estates, cafes, pubs, supermarkets, bakeries, butchers, truck companies, BecThomas, Elise Archer and Kristie Johnston all got behind the fundraiser, along with community and friends who attended the day and spend their money knowing it will go to helping others.
Glenorchy Basketball Association – 2022 Goods Sports Australian Club of the Year Congratulations to Glenorchy Basketball Association, the Australian Good Sports Club of the Year for 2021. No wonder the club was recognised with a programs and initiatives like this:
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CLUBS TASMANIA
• A Sunday competition which has more than 70 teams and around 480 players who hit the court every Sunday at Claremont College and Moonah Sports Stadium. • A partnership with Queer Sports Alliance (formally the Bushrangers Basketball Club). They are an Australian wide club with all players coming from the LGBTIQ+ community. • A Stars Basketball Club. When the Tasmanian Special Olympics programme closed, GBA set about supporting participation for people with a physical or mental disability. • Playingan active role in supportingand covering ongoing costs in our desire to help. • A partnership with Claremont College and ParaQuad Tasmania which has seen $370,000 in infrastructure grants continue to establishing a club base at Claremont College.
Pictured, Working together to make a local impact. (Top): Breast Screen Tasmania, Claremont Cricket Club, Claremont FC and LJ Hooker. Pictured, Thumbs up for local champions. (Above, From Left): Sharon Whatley Anne Sackley Sandra Walker Jeannette Robinson Jill Visser Pictured (Right): $18000 will enable Breast Screen Tasmania to make the screening and breast cancer investigation experience more comfortable. Pictured, Purple for Prostate Team. (Previous Page, From Left): Katrina, Gay & Anne. Credit: Paul Scambler/The Examiner/ ACM.
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Hospitality Review: April 2022
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EVENT FEATURE: LAUNCESTON RUNNING FESTIVAL
there are plenty of people in search of the same achievement you can run with. Awarded the title of Wotif’s 2022 Aussie Town of the Year, Launceston has plenty of offerings to fill your ‘Laun weekend of running’. Some sharp accommodation offerings are available to the beautiful Peppers Silo hotel, with offers unlocked when you enter the event. Or pick a hotel in the city, many of which are a walking distance to the event precinct at Riverbend Park on event day. Explore the plethora of nearby wineries, take in the scenic Gorge, take the kids to the monkeys in City Park and dine out at any number of amazing eateries across the region. The THA through Clubs Tasmania is excited to partner with the event – look out for an official role in the near future. Participants can enter at https://www.launcestonrunningfestival.com.au, with THA members given a 20 per cent discount by using the code THALRF22
The dust has barely settled on another hugely successful Run The Bridge – and now it is Launceston’s turn to get in on the action. If you’re a fan of health and fitness, then the north of thestate is theplace tobe this June longweekend for the McGrath Launceston Running Festival. The largest mass participation sporting event in northern Tasmania enters its 15th year in 2022 with McGrath Estate Agents being announced as the new major sponsor of the event. Events on offer include • Think Big Half Marathon • Launceston 10k • Zzim Conveyancing 5k Run • Liv-eat Mile Known around Australia as the place to run a fast time, it has all the ingredients to run a personal best. The course is about as flat as you can get on public roads, the wind typically behaves in Launceston at that time of year and
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VENUE FEATURE: IRON CREEK BAY FARM STAY
IN one of the fastest growing municipalities in the south, a new multimillion dollar project is ready to assist boosting visitors to region, as well as provide job opportunities for hosts of locals NESTLED on nearly 50 hectares of land just five minutes’ drive from Sorell, the sprawling expanses of Iron Creek Bay Farm Stay are hard to miss to those passing by. And when you turn off the Arthur Highway and into the car park, it is even harder to not be blown away. Like most ventures of the past two years, Covid has delayed the opening of Iron Creek Bay Farm Stay. But with the café and shop operational since Christmas and the impressive accommodation offerings opening in time for Easter, the owners are ready to throw open the doors. The redevelopment is the vision of the Tao family and daughter Carrie, who after moving to Tasmania for much of her education fell in love with the state and was determined to invest and give something back.
The farm stay is built on a working cherry farm and will also house apricot, apple and grape orchards, which when in season is expected to see tourists and locals flock to the area to pick their own fruit. A total of 18 buildings provide up to 91 accommodation rooms, ranging from standard single and twin share up to five-bedroom deluxe pavilions for bigger groups of families. An expansive restaurant will be able to seat up to 180 people while there are multiple function rooms to host everything from small to large conferences, parties and weddings, all with striking views of Iron Creek. There has even been no expense spared for the outdoor children’s playground, which is Danish designed and built and is sure to be a hit with the kids. “From what I found in terms of the scale of this property, there is nothing else like it in this region,” general manager Zafer Agacan says.
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“We are looking to focus on the weddings, birthdays, conferences, those kinds of things, which we already are getting a lot of requests and it is very promising for us. “We are only 30 minutes from Hobart, close to the airport, so if people don’t want to go to traditional hotels for a function, we are a very good option.” Being environmentally friendly has been a key focus during the development. All of the buildings have been designed with Australian wood; a solar system will provide all the energy required while an internal water treatment system has also been installed. “That’s the thing in what we’re trying to achieve, as much as possible to be environmentally friendly and be self-contained,” Agacan says. “We are trying to keep everything as natural as possible. “Our orchards are still operational, and we have our orchard team looking after them. I can’t wait for our first harvest of cherries, apricots and apples. When cherry time comes people can again come like before and pick their own fruit.”
A development of this scale is also a massive boon for employment not only in the Sorell region but for the hospitality industry as a whole. Already around 30 staff have been employed by the Iron Creek Bay Farm stay team with plenty more roles about to become available. “We are just focusing more and more to hire the local talent,” Agacan says. “When we hire, we’re looking very long term. We want to be very careful and selective to make sure that we have the people here and they are seeing this place as their home and they treat it like that. “In time this place will then be much more successful.” The complex, designed by Misho Vasiljevich, also includes several rooms for people with a disability and ease of access has been provided across both the café/restaurant building as well as the reception area. More than a third of the rooms were booked prior to the official opening with minimal advertising, leaving deputy general manager Tina Wang confident once more word of mouth
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