for both publicans and customers to get behind.
the campaign.
“As a major prize we are offering a year’s supply of cider to one lucky participant as an encouragement to get customers into venues and voting.” Willie Smith’s Apple Shed is running a Parmi on the menu for the first time and is encouraging visitors to head in to try it accompanied by one of the many Willie’s ciders on tap. Destination Southern Tasmania CEO Alex Heroys, is thrilled that Willie Smith’s Tasmania are taking the initiative to run a campaign over this time, which is traditionally when people start to bunker down. “We cannot wait to see Hobart and regional venues get behind this campaign, it’s an ideal way to get people into venues as we start to head into the Tasmanian off season and celebrate with a meal and a Willie Smith’s Cider,” he said. “Hobart is known to come to life in Winter with many festivals such as Dark Mofo and Festival of Voices, this will be a great promotion as people start to throw the Tassie Tuxedo on and brave the seasonal changes.
“We have just come off a great summer period where occupancy data showed high visitation to Tasmania, with the flow on affect boosting hospitality venues. The THA supports any initiative which encourages people to continue visiting their local during our quieter months, and what better way to beat the cooler weather than by combining a great Tasmanian cider product with a classic parmi.”
To find out more, head to the Willie Smith’s Facebook page to check out participating venues.
Tasmanian Hospitality Association CEO Steve Old said the peak body is also throwing its support behind
PIC: GARY SOWTER GVS MEDIA
BELOW: PAUL JUBB, ANDREW SMITH AND ALEX HEROYS AT THE LAUNCH OF THE PARMI CHALLENG E
29 Tasmanian Hospitality Review Apr/May Edition
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