HOSPITALITY REVIEW TASMANIAN
December/January 2023
AHA Awards For Excellence The Cove leads record-equalling Tasmanian haul
Also Inside:
Gin-uary
Launceston dining rises
Tourism Awards
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INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: AHA Awards for Excellence 8-13 Minister Update 15 Opposition Leader 17 Great Customer Experience Program 18 FEATURE: Launceston Renaissance 19-21 FEATURE: Gin-uary 24-25 FEATURE: Organic Waste Strategy 26-29 Employment Relations Update 30-31 Membership & Corporate Update 33 HOSPO Health 34-35 TasTAFE 36 Workforce Development 37 VXT 38-39 Clubs Tasmania 40-41 Business Events Tasmania 43 FEATURE: Tourism Awards 44-45 Tourism Tasmania 46-47
AHA Awards for Excellence
Hospitality Dr 48-49 Liquor & Gaming 50
Gin-uary
TASMANIAN HOSPITALITY REVIEW BY
For editorial enquires contact Adam Smith adam@tha.asn.au 0417327093
@tashospitality
@tas_hospitality
PRESIDENT UPDATE
As we get ready for what is shaping up to be a bumper Christmas and New Year period for everyone, with the occupancy statistics throughout 2022 being incredible, it looks like we will see a very busy summer period giving us a much-needed boost after the last two years. This year our industry has shown that once again we can adapt and rise to any challenge. We continue to provide an excellent experience to our patrons. This was shown at the national AHA Awards for Excellence where Tasmanian business won some of the biggest awards for the year. Challenges will always remain. The cost-of-living crisis in the country is a serious issue, we know operators are facing a double-edged sword with their own increasing costs – whether it be energy prices, insurance, increase to the cost of goods through lack of supply even land tax along with the prospect of patrons having less disposable income as we all deal with inflation. We will continue lobbing all levels of government to find solutions to the issues in our sector, when it comes to energy cost the clear goal is for our political parties to develop policies to not only reduce energy costs, but to help hospitality businesses become more energy efficient making us more sustainable in the future. The THA finalised its Hospitality 2030 vision and published it this year, it lays out our goals as an industry and gives us a pathway to follow so we can continue to improve the Tasmanian hospitality experience making
it stronger into the future, and I’d encourage everyone to have a read.
This year has seen numerous projects implemented and driven through the tireless work of our CEO Steve Old and his team, from Hospitality 2030, the success of the THA’s first appearance at Agfest, our Women in Leadership program, the workforce development opportunities and more recently HOSPO Health. Steve’s passion and unwavering commitment to the people in the industry is second to none and we are lucky to have him leading the charge. I’d like to take this opportunity to say a very big thank you to Steve and his team for their efforts throughout the year, it’s a privilege working with a group of people who have such passion for our industry. To my fellow board members, with a wide range of experiences and ideas thrown forward it has been stimulating sitting around the table, thank you all for your efforts and support throughout the year, the time that you all give up for the industry is very much appreciated. As president I’m proud to be a part of this association and will always stand up for our industry and I will continue to fight for our members. As a strong team the THA will continue looking for opportunities and lobby for support and outcomes where they are needed.
To everyone have a safe, happy, and prosperous festive season and I wish you all the best for the new year.
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CEO UPDATE
There is never a dull moment when it comes to Tasmanian hospitality - 2022 has been no exception.
was a huge success, with operators from around the state getting exposure to more than 40,000 people across four days and our ‘Showcasing the Best of Tasmanian Hospitality’ pavillion proving a hit with the punters. We will be back next May and expect things to be bigger and better! Accommodation occupancy has exceeded all expectations since our borders re-opened with monthly records tumbling and people flocking to venues across the state. If this continues into our summer holiday period, then Tasmania will be a hive of activity. Back in February we successfully hosted the 2021 AHA National Awards following a two-year absence and it was incredible to see five venues land more success at the 2022 event in Sydney in late November, an equal record for a single year. It is undeniable proof that we have offerings which are among the best in the country and I want to congratulate The Tasman, Saffire Freycinet, The Cove, Furneaux Restaurant and Devonport Cellarbrations on their respective category victories. Thank you to all my THA staff and board members for their efforts throughout the year, we continue to be presented with challenges but no one shirks the issue and it is testament to everyone. I wish everyone a happy and safe Christmas and New Year period and look forward to a bigger and better 2023.
From the fallout of Covid at the start of the year, ongoing staff shortages, some wild weather in certain regions and everything in between, it has been another turbulent 12 months. I am proud to keep leading the THA and doing everything in my power to make the industry as good as it can be. We have introduced a host of initiatives this year, ranging from projects to fast-track skill development, creating job portals to promote opportunities in the sector, highlighting our world class produce at the state’s biggest event Agfest to programs focusing on the mental and physical wellbeing of the most critical element of industry – the people. All of these are designed to keep the reputation of Tasmanian hospitality at the world class level it should be and I’m extremely proud of the work from my team in helping deliver positive outcomes. Of course, our guiding document as we move into the future will be Hospitality 2030. Everything we lobby Government on and all the planning projects we put in place from next year and beyond will link back to this visionary document, which was created on behalf of industry for industry. With the foundations in place, we can attack and tick off the major hurdles we face and ultimately it will ensure we will be in a better place in eight years’ time. After several years of what felt like doom, gloom and unprecedented uncertainty, there were plenty of positives in 2022. Taking part in Agfest for the first time
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An initial vision to diversify from farming and create glamping space on their land turned into a multi-million dollar cliffside retreat for Kim and Bruce Robinson – bringing with it a swag of awards in 2022 including part of a golden night for the state at the AHA National Awards for Excellence. AHA AWARDS INDUSTRY FEATURE
I f Kim Robinson still occasionally has to stop and remind herself on why she took the plunge into creating a luxury accommodation venture on land at Lillico owned by the family for more than 150 years, the rapidly mounting awards The Cove is collecting is a fair indicator. Officially opened in March 2021 just before the state’s borders slammed shut because of Covid-19, The Cove, set up on Waverly Road with sweeping views all the way to Table Cape, began as an idea from the couple’s son Kurt to provide a glamping campsite for visitors on the Cheviot Dale farm. The glamping element remains – albeit a far more luxurious version – but also on offer to guests are a suite of private villas which ultimately provide an agritourism offering unlike any other in the state. And it is this element which has seen The Cove rocket into one of the most sought after boutique experiences in the country which in November alone netted two major awards. Firstly at the Tasmanian Tourism Awards the business won the Unique Accommodation category, and then a few weeks later at the AHA National Awards for Excellence in Sydney it was crowned Best Tourism Initiative in the country. “It’s been huge, who would have thought? Sometimes we say ‘why did we do this?’ I retired in 2012,” Kim says of the whirlwind 12-18 months. “It’s really for our kids, and a diversification from farming because that’s getting harder and harder and less profitable. It is a pretty special spot, it has penguins and mutton birds and everything sort of evolved, Kurt suggested we do some glamping and that was how it started. But it
evolved into something way bigger.
“I think he had been to the Bay of Fires and thought we could pop up some tents and use some old fallen down buildings on the farm to do a rustic kitchen. But obviously being on the coast and with prevailing winds that can be a bit hairier there, we did put three tents up but they would have lasted one night in the spot where we thought we might have them, right on the edge of the cliff and on the beach. We went with all sorts of ideas and ended up with these five hard-top glamping sites, we’ve still got a glamping element, although you’re in a lovely warm cabin that’s not going to blow away or flap and you’ve got a lovely deck and little bar fridge.” Vision for The Cove continues to grow and the Robinson’s are not far away from lodging their next development application to further expand and build on the early stunning success of their business. They’ve already put the North-West Coast on the map and will keep doing so if their next development comes to fruition. It is a major driving force for Kim, who is extremely passionate about the region. “Now we’re talking about a paddock to plate restaurant, another couple of farm suites,” Kim says. “At the moment we get a lot of inquiries for a small lunch or the people on site want to have visitors and have dinner, we use our community kitchen for small weddings so eventually you have to move furniture and it is fairly labour intensive. We think that we can really showcase the food and wine and the produce in the area with guests and those corporates that want a place to go and have their little retreats.
“We will accommodate 30 on site and we’ll have a capacity for a few more. We’ve introduced I think about 9000 unique visitors to the area and they all spend money of course. It gets people out into the region. We’re not just a hotel bed, it is a place where you come and relax, immerse yourself, de-stress and there is plenty of nature around and the ocean of course. “The initial project and what we thought it would cost, it might have been about half a million that ended up being about three so that commitment to a large debt, that worried Bruce a little bit. But at the end of the day we said ‘well, if it all goes pear shaped we’ll put a sign on the fence and sell the farm’. There’s no sign on the fence and it’s all going well and Brucey’s getting his money back, he really has embraced this next development on the farm and it’ll just add more to the offering that we’ve got. “We’ve added lots of things to our guest experience, from feedback from them like spa services, farm and penguin tours, personalised tours, we are about to buy some e-bikes and push bikes because the coastal pathway will go through our property. So that’s going to be another reason to come and stay, and stay longer, because our aim is to get people to stay in the region longer. We’re pretty passionate about the north west. I think now people are discovering it.”
The Cove’s success at the AHA Awards for Excellence was part of an incredible evening for Tasmania, with five businesses landing recognition. This equalled the most for a single year of the awards and followed the four awards won earlier in February when Hobart hosted the 2021 event which had been delayed due to Covid. Devonport Cellarbrations joined The Cove as the pride of the North West by taking out the Best Retail Liquor Outlet, while French-inspired Furneaux Restaurant flew the flag for the far North East by being crowned Best Regional Restaurant. The state’s growing reputation for providing some of the most luxurious offerings in the country was then further confirmed with Saffire Freycinet named Best Luxury Accommodation and The Tasman taking home Overall Hotel of the Year – Accommodation Division. “The [AHA] award, we never expected it. We haven’t expected to win any of them to be quite honest,” Kim says. “When you’re recognised for what you have created, that’s pretty special. I can remember exactly how I felt. I cried. I cried because I was so shocked, it was like having my first baby, I just couldn’t believe it because of the competition we were up against. It’s still sinking in I think, that this is a pretty special place and obviously other people think it is as well.”
F or another of Tasmania’s newest kids on the block in The Tasman, a national award was just as sweet. Having opened just prior to Christmas in 2022 the hotel, which has brought Marriott’s Luxury Collection brand to Australia for the very first time, has seen success roll through the front doors thick and fast. Earlier in the year The Tasman made two global magazine hot lists – Travel + Leisure’s coveted ‘It List’ and Conde Nast Traveler’s ‘Hot List’ and for general manager Stephen Morahan, the AHA Award is on equal footing.
FURNEAUX RESTAURANT
SAFFIRE FREYCINET
“I rank it up there as number one with the Conde Nast Readers Choice Awards,” Morahan says. “The Reader’s Choice Awards is our customers or guests speaking to us and telling us that’s what they experienced and the AHA side of it is industry recognising us for the amazing work that we’ve done. So from a customer side, tick, and from an industry side, amazing. The AHA awards is hugely significant for us and for Marriott actually, because we’re up against our industry peers and the best in the country. That’s a big deal, there’s some amazing hotels out there, including a lot of our own. We [Tasmania] had three of our own hotels in the [Overall Hotel of the Year] categories that missed out, so that was a bit of a proud moment anyway. Then you’ve got amazing brands out there like the Crown Towers and the Langham’s. Big deal, huge deal for us and we’re so proud of it.” Morahan says the way The Tasman has been received in its first year in the state has far exceeded his expectations, especially given the branding power the hotel has behind it on the international stage. “Two things stand out for me, these things are driven by an amazing team on property, so it’s a collective effort by everybody to make sure we deliver on what we promise from a service perspective and a product perspective. And the second part is the enormous amount of local support that we’ve received. Being a larger I guess, branded hotel, you don’t necessarily always get that. “But our local support has been absolutely fantastic, whether it’s people staying in the hotel, using Deco Lounge, obviously Peppina is 80-85 per cent local most of the time, and Mary Mary has just been outstanding. For us, that’s the driver of what we tried to set up to do. And I think that’s what then provides that amazing localised, warm, friendly, welcoming experience that people
outside of the state get when they come and stay with us. We talk about ourselves as The Tasman and being a true, authentic and genuine Tasmanian product. That’s what we’ve tried to build our product as, whether it be in the rooms with all our localised amenities, our mini bars are all local suppliers and all the work that Massimo [Mele] does in Peppina and the rest of the hotel using as many local suppliers, producers and farmers as we can.” “I rank it up there as number one with the Conde Nast Readers Choice Awards. [That] is our custom- ers or guests speaking to us and telling us that’s what they experienced and the AHA side of it is industry recognising us for the amazing work that we’ve done.” – STEPHEN MORAHAN, general man- ager of The Tasman on winning an AHA Award.
Tasmanian Hospitality Review 12 Dec/Jan Edition
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THE TASMAN. CREDIT: ADAM GIBSON
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EDITORIAL
Minister for Hospitality and Events Nic Street
Summer has finally arrived, and a jam-packed schedule of events is ahead of us in Tasmania.
realising our dream of a Tasmanian AFL team. Like all great teams, it will need a great home. We know that an entertainment, arts and sporting precinct in the Hobart CBD will provide that as well as being a gamechanger for the state’s visitor economy. I couldn’t be more excited for what that precinct would mean for the state, not only in the thousands of jobs created during construction but importantly the economic opportunities it will unlock in the hospitality and events industry. Our projections are telling us that we’re looking at 350,000 additional bed nights each and every year as a result of the development, with an extra $162 million in consumption annually. The major events that will be held at Macquarie Point will lead to full cafes and restaurants, which is key to the industry’s success. The Premier and I have been blown away by the messages of support we’ve received regarding the AFL team and the Macquarie Point development. We look forward to continuing to work with the sector to unlock the immense opportunities it will bring for Tasmania.
I’ll begin by recognising five tremendous Tasmanian businesses that were successful at the recent Australian Hotels Association National Awards for Excellence. Devonport Cellarbrations began the night being named the Best Retail Liquor Outlet, with the Furneaux Restaurant in St Helens then taking home the Best Regional Restaurant category. The Cove scored the gong for Best Tourism Initiative, while Saffire Freycinet continued its history of delivering extraordinary experiences by securing the Best Luxury Accommodation title. The Tasman, which only opened its doors last December, finished the record haul by claiming Overall Hotel of the Year in the Accommodation Division. Overall, 22 Tasmanian businesses were nominated for awards which is a testament to the ongoing excellence of the sector in the State and in no small part due to the strong leadership of the THA. In the last few weeks, the Tasmanian Government has reached in-principle agreement with the AFL on the key commercial terms for a standalone AFL team for Tasmania. More work remains to be done but this significant agreement brings us another step closer to
All the best for the festive season.
MOOD FOOD THE ULTIMATE TASMANIAN ROADHOUSE
A lot has changed since the first Mood Food store was built in 1973, but the core Mood Food values remain the same. Mood Food are committed to providing a variety of high quality, tasty and nutritious food choices. We have a passion for great quality products; from our trained baristas and the magic they weave with local coffee brand TasCaffe, to our gourmet sandwich flavour combinations, and even our range of premium Ampol fuels, we promote quality throughout the Mood Food brand. These quality products along with our extensive menu, family friendly store, free wifi, and spotless facilities, make Mood Food the ultimate Tasmanian Roadhouse. We are building a network of stores throughout Tasmania with a focus on energy – providing the energy sources and services to keep Tasmanian locals and explorers moving throughout their travels around our beautiful island state. We are so excited to launch new stores under the Mood Food brand to give customers an assurance of the quality products they have come to expect from Mood Food. We look forward to serving you soon.
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EDITORIAL
Labor Leader and Shadow Minister for Tourism, Hospitality and Events Rebecca White
As one of Tasmania’s leading industry employers, it is fantastic to see the hospitality industry enjoying a resurgence after the difficulties and challenges of the past few years. The uncertainty of the past three peak seasons has made way for what looks like being a bumper summer, with cruise ships returning to the state and tourists coming here in droves. But, alongside the optimism is a growing concern among many Tasmanian businesses about the soaring cost of power. Since the Liberals broke their promise to de-link Tasmania from the National Electricity Market, prices have gone up by 12 per cent. Analysts are predicting prices will go up by a further 20–25 per cent by the middle of next year, adding another $500 to the average annual household bill, with an even bigger impact on businesses. Many businesses across the state in the process of re- contracting their power deals with providers are now facing a 50 per cent increase on previous contracts. This translates to thousands of dollars and, as many operators have told us, they simply can’t afford it. It is beyond galling that this is happening because the Liberals abandoned their “Tasmania First” energy policy and exposed our state to chaos in the national market.
Labor governments in Tasmania built the vast majority of our renewable energy assets and the state is now powered by 100 per cent renewable energy.
So there is absolutely no reason why we are paying for a global rise in energy prices.
After the Liberals broke their promise, Labor has been fighting on behalf of our businesses and households to cap power prices, saving the average household $500 a year, and businesses thousands. Unfortunately, the government has voted down our attempts even though Labor’s legislation was based on the same price cap legislation the Liberals introduced in 2018. We are also pushing for a rebate scheme, which would make rebates per megawatt hour available to eligible businesses – helping business that are re-contracting during this period of price volatility. Given the importance of our small businesses to the hospitality and tourism industry the Labor team and I are determined to do whatever we can to ease the burden and support the businesses that contribute so much to Tasmania’s economy and way of life.
I wish all hospitality operators and workers a successful and prosperous season and a very merry Christmas.
Great Customer Experience Program
The Great Customer Experience Program continues to provide support and essential services to the entire hospitality industry. Whether it is improving your staff’s standard of customer service, team building, access to information around government grants and initiatives or helping you look outside the box when it comes to staff recruitment and retention, there is something in the program which could be beneficial for you. All this support comes after meeting a member of the team and completing a Business Health Check. The purpose of the Business Health Check is to sit down with operator and develop an understanding of their business, their staff, what’s important to them and what areas they would like to improve. Following this consultation your GCE team member will come back to you with some recommendations and referrals to help address any problems or issues that were identified in your Business Health Check. A couple of recent success stories that have come out of these consultations have been two venues who were looking for entry level staff. We were able to link these businesses with local schools who run hospitality courses as electives – one of these was Plenty Cider in the Derwent Valley. Grace was after a junior employee to help out at the cidery coming into a busy summer. She was struggling to find someone to take the role, but through Roger O’Meagher from the THA’s Workforce Development Program, we put Grace
in touch with New Norfolk High, who offer a Hospitality Package of Learning course. New Norfolk High put forward a couple of applicants and Plenty Cider have now filled the role. So if you are in need of staff coming into this busy season, book in a Business Health check with one of our team on the details below.
GRACE AND ADAM FROM PLENTY CIDER
Jack Milbourne (Southern Regional Manager) E: jack@tha.asn.au Ph: 0439763977 Darren Martello (North West Regional Manager) E: darren@tha.asn.au Ph: 0428020179 Deb Gardner (Venue Support Specialist ) E: deb@tha.asn.au Ph: 0439829220 Dave Noonan (Program Facilitator) E: dave@tha.asn.au Ph: 0437099315
Tasmanian Hospitality Review 18 Dec/Jan Edition
LAUNCESTON RENAISSANCE INDUSTRY FEATURE
PICTURED: BAR STELO
Culinary offerings are popping up thick and fast across Launceston, revolutionising the city into a must visit destination for foodies T welve months ago, Tasmania’s second biggest city received global recognition by being named as the newest City of Gastronomy as part of the UNESCO Creative Cities Network. As one of just two cities in Australia on the list (joining Bendigo) and one of just 50 in the world, it placed the northern capital on both the national and international maps and made it an instant world-wide destination for culinary tourists. At the time the state’s borders were still shut but when they opened a few weeks later, the Spirit of Tasmania sold $1 million worth of tickets within just 24 hours, no doubt many of those visitors eager to make the one-hour drive from Devonport to experience why Launceston was bestowed with the honour. Fast forward a year and Launceston’s CBD dining renaissance is showing no signs of slowing down. A host of new ventures catering for a wide array of customers continue to emerge, with recent additions including Delicia Acai and Protein Bar, Midnight Rambler – an American-style speakeasy dive from Bar Two owner Nate Cairns – Caledonian Wine Vaults and Tenebris all
opening their doors in the past few months. Felix, an espresso/wine bar from the team behind Tinka Coffee Roasters will be ready to welcome customers in the New Year, while a similar concept is in the works by the Cabin Coffee crew for the former Franco’s Italian Restaurant. Another establishment which has hit the ground running since opening in late October is Bar Stelo, a trendy cocktail bar from Lauren and Nathan Johnson, the duo behind Stelo on Pierre’s. The Johnston’s have spent the past two years fitting out Bar Stelo, transforming it from a retail space which housed high-end fashion store Justin Paul to provide the perfect accompaniment for their high-flying restaurant which continues to go from strength to strength. “With the new addition of the courtyard, Pierre’s is now a 220-seat restaurant, which is something that has been interesting for us to get up to that capacity,” Lauren says. “We didn’t have a spot for a pre drink or a spot where a group of five or 10 can meet before they come into the table, because the bar in the restaurant is just so busy as a service bar. We really needed somewhere to help the flow into the restaurant so that we could sort of hold someone back for 10 or 15 minutes and offer them a spot to have a drink, or a drink afterwards. It’s really helped the whole flow of the restaurant and that’s why we opened it.
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Tasmanian Hospitality Review Dec/Jan Edition
We kind of look at Pierre’s as a freight train and we just have a fancy sort of carriage on the side where we’re able to make the freight train work more efficiently. “It’s been a very welcome addition. It’s very busy, but manageable. The most surprising part of it, the forecasts that we thought we’d be achieving around the three or four month mark once we’d sort of settled in, that was week one. We were hitting our full 100 per cent capacity projections, so that was brilliant and there’s still a little bit more scope for it to be a bit busier. I think we had 130 people through on the first night and we’re averaging about 260-270 cocktails a night.” The Johnston’s took over Pierre’s, which has been an Italian institution in Launceston for more than 60 years, in February 2020, building on a history which includes welcoming Australia’s first commercial espresso machine in 1956 when known as Pierre’s Café and Brasserie. In the past two years Lauren has noticed a significant shift in Launceston’s culinary reputation. “People are keen, they want to do something after they go to the theatre or after dinner. There’s a real sort of vibrancy in the city and I feel like there’s also quite a few events being drawn into the city and it’s keeping people here,” she says. “Rather than like one night in Launceston and five nights in Hobart, people are starting to make their trips longer, and having three
or four nights in Launceston and three or four nights in Hobart. That I feel is down to a really strong food and artisanal producers’ scene up here. There’s a lot going on, not just in restaurants, but there’s a really big agriculture scene and there’s lots of things that you can do. They’re really discerning foodies that are in now. It’s great, really attracting that sort of food tourist.” Lauren also expects the bustling CBD to only become busier as more international tourists descend on Tasmania. “The diners that we’re getting in are sort of more of that high-end discerning tourist diners, rather than the bus groups that go around and get a photo opportunity, grab some chocolates and get back on the bus. You don’t see that anymore at all. We’re seeing a lot of self-made tours and groups, small groups of people getting around. “We’ve had people in from Singapore, from Hong Kong, from Denmark. This is just in one night. There are people traveling all over the place, the internationals are back. Not lots, but the ones that are here are really quality and they’re booking in advance and they have their itinerary sorted. I feel like that’s really interesting for Launceston. It’s just a matter of making sure that everyone can keep up to the scale of what’s coming because all of the pieces need to work together.”
MIDNIGHT RAMBLER HAS RECENTLY OPENED IN LAUNCESTON, BRINGING AN AMERICAN-STYLE SPEAKEASY DIVE BAR TO THE CITY
BAR STELO OWNERS LAUREN AND NATHAN JOHNSTON WITH BAR MANAGER JANNA CONNELL
“There’s a real sort of vibrancy in the city and I feel like there’s also quite a few events be- ing drawn into the city and it’s keeping people here.” – LAUREN JOHNSON
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ADVERTORIAL
Summer is arriving and the ready-to-drink (RTD) market has a relatively new player ready to shake things up with their flavourful and refreshing range.
This summer, Beach Club is branching out further in a willingness to keep adapting to latest consumer demands. As National Liquor News notes, the cocktail RTD space has seen incredible success resonating with consumers in the past 12 months, as they look to bring the bar experience into their homes and social events. To address this demand Beach Club has plans to expand into the space with 250ml canned Mojitos, Margaritas, Piña Coladas, Spritzers and more. “We see an opportunity in the market… the vision is that the cocktail range would be packed with flavour and formulated to traditional bartender recipes; almost like Beach Club bringing a cocktail bar to you,” Redfern said. “Made to be served chilled with a garnish, consumers would be able to enjoy full flavoured, traditional cocktails, with a summery twist in a convenient format.” While consumers will easily find something to love both in the Beach Club core range and coming expansion, the brand also holds great things for retailers and the wider industry. “Meeting all current global trends on flavour and taste, Beach Club’s full flavoured range is conveniently packed in four-packs an competitively priced, in order to be a popular choice for most consumers,” Redfern said. “An extensive promotional campaign to be rolled out right across this summer will see Beach Club drinks feature prominently in-store and on-premise. Price reductions and incentives for Australian retailers, in conjunction with Beach Club’s involvement in concerts, events and consumer promotions, will all enhance Beach Club’s identity this summer.”
Music festivals, backyard catch ups, beach parties and warm night epitomise the Australian summer and the next few months are tipped to be bright and fun.
And it is exactly how Beach Club want it.
After two Covid-restricted festive-period years, consumers are itching to enjoy the freedoms from the pre-pandemic times. To do that they are looking to celebrate with interesting and sophisticated drinks that suit the long, warm days and buzzing atmosphere. Beach Club is perfectly positioned to meet this consumer demand as the company enters its second year. Launched in November 2021, Beach Club’s core range of vibrant and delicious vodka-based RTD beverages have been making waves for the Australian Liquor Marketers (ALM) network of Independent Brands Australia (IBA) retailers. Available in lemon and lime, passionfruit, raspberry, blueberry and guava – fruits which typify an Australian summer – as well as an alcoholic sparkling water variety which is flavoured with lime, the products are something slightly different and exciting according to Jason Redfern, managing director of Aust Liquor Collective (ALC), who own Beach Club. “A convenient 250ml can featuring a 4.6 per cent ABV serve of Australian vodka and punchy tropical fruity flavours make Beach Club premixes such a great alternative for the Australian drinker looking for a full- flavoured, refreshing beverage,” Redfern recently told the National Liquor News magazine.
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GIN-UARY INDUSTRY FEATURE
Tasmanian gin festival Gin-uary is returning for a sixth year in 2023 and will be back bigger and better than ever. The past events have gradually grown over the years to put the dedicated festival firmly as Tasmania’s premier spirit event, and the state’s only dedicated gin festival. Highlighting the growth of the event, the 2023 edition will unfold on Saturday January 14 and Sunday January 15 at new venue, Princes Wharf 1 on Hobart’s waterfront, to ensure it can cater for the expected large crowds. “Gin-uary was created to celebrate Tasmania’s booming gin industry. We are celebrated across Australia and the world for our high-quality, locally- made product and we have the awards to prove it,” Festival Director, Nicole Fisher says. “Gin-uary is a crucial event for the Tasmanian spirits industry. Gin-uary gives Tasmanian distillers national exposure and offers local and interstate consumers the opportunity to sample a huge variety of well-known, as well as brand new and exclusive, Tasmanian gins. Even the keenest gin-thusiasts can
expect to discover a tipple they have never seen before with new gins and entire brands launching at the 2023 festival.” Festival attendees will engage with and learn from distillers, creating social and emotional connections to the product and with the faces behind them. Gin-uary is designed to provide an enlightening experience which showcases the passion and the spirit of the distilleries. Each year, the festival has grown despite a very tough climate for events, with the move to a larger venue a sign of the growing demand for quality Tasmanian gins, and of course, a great day out on Hobart’s waterfront.
Major sponsors since Gin-uary’s inception, 9-11 Bottleshop, proudly supports the event.
“Our partnership with Gin-uary has always felt like a great alignment. It is a celebration of many of the state’s best local distillers and their products and we love to see the new gins that have been created, as well as be reminded how amazing some of the more well-known gins truly are,” says Sharni Wise, Retail Operations Manager for the Vantage Group.
Tasmanian Hospitality Review 24 Dec/Jan Edition
“As a Tasmanian business we love to showcase the amazing products that are made right here in Tasmania by our talented producers. We stock in excess of 100 Tasmanian gins at any given time, and are always looking for ways to further support local distillers.” Gin-uary 2023 will be open to over 2000 people across three four-hour sessions, held over two days. Attendees will have the chance to meet more than 35 local and regional distillers and tasting of their gins are including in the ticket price. Tasmanian Tonic Co and Fever-tree mixers will each have displays to offer the perfect pairing for every gin. “The Tasmanian Tonic Company was born of a desire to complement the experience of fine Australian spirits, particularly gin; to provide a range of uniquely Tasmanian flavours that enhance the spirit,” Tasmanian Tonic Co’s founders Dina and Andrew Gregson explain. “We craft tonic water specifically to match fine gin. Featuring ultra-low sugar, natural quinine, and native Australian flavours, both our syrups and our ready-to drink cans are for the serious gin afficionado.” In addition to the gin tastings there will be a delicious variety of food vendors at the event as well as the Gin- uary bar slinging cocktails, a Hobart Brewing Co bar and the very popular VIP lounge for those looking to sip their G&T in added style and comfort. For more information: https://ginuaryhobart.com.au/
Tickets On Sale Now General Admission $75+bf. VIP $125+bf
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Tasmanian Hospitality Review
STILLWATER RESTAURANT
ORGANIC WASTE STRATERGY INDUSTRY FEATURE
Our hospitality sector produces a large amount of organic waste – estimated at 24.5 kilotonnes per annum of which 89 per cent is sent to landfill. Food waste in landfill is a major contributor to land based emissions, contributing 8.2 per cent of emissions globally, compared to 1.4 per cent for air travel and 10 per cent for transport. As part of the visionary document ‘Hospitality 2030’, commissioned by the THA, organic waste management was identified as a major priority and a roadmap has been created to provide options to realise this vision. The ethos behind sustainability acknowledges that our planet’s resources are finite, and producing food requires inputs of energy, time, resources and space. Wastage of food throws away those inputs. The circular economy concept is that resources are retained in use for as long as possible, and by extending the lifecycle of resources total consumption is reduced. For the strategic roadmap, a survey was sent to people in and associated with Tasmania’s hospitality industry. More than 100 responses were received, indicating a high level of interest and engagement with the topic.
This roadmap will be shaped by the assistance of six case studies – businesses who are already heavily invested in reducing their organic waste footprint. One of the case studies is Launceston’s Stillwater Restaurant, a seven-day, breakfast, lunch and dinner restaurant with attached accommodation ‘Seven Rooms’ owned by industry stalwart Bianca Welsh. Stillwater’s menu and ethos focuses on Tasmanian and seasonal produce, and this is where managing food and organic waste begins. This connects the kitchen directly with growers to the point where in some instances the grower will ‘grow to order’, while
Tasmanian Hospitality Review 26 Dec/Jan Edition
“We’re a medium sized business, so when we’re helping with rubbish and getting rid of bins and prepping and throwing out food scraps and stuff… it does kind of weigh on your conscience a bit. Then there’s the business element because obviously every skip bin costs you money, every pick up costs money. So we need to be looking at it from a perspective of ‘how is there a potential way to save money’, or at least direct that money into better ways because we’re paying for the waste anyway, so why not do it smarter?” Welsh concedes in hospitality, there will always be an element of waste given the nature of the industry. However, Stillwater looks at every measure to reduce the impacts. The restaurant saves frying oil for a local who turns it into biodiesel, while it also uses Golden Brown for collection and a local community garden composting of coffee grounds. “For the hospitality industry, there’s not like this ready pack of what you can do to reduce or make it more circular, so it did take a fair bit of effort for us to put things in place,” says Welsh. “If something comes across our desk, we jump at it, like the Golden Brown project. That local business comes in and picks up our coffee grounds, and that goes into a compost/soil project. As soon as we saw that pop up on socials we thought we’ll get involved in, but it’s not like it was something that we knew could exist or would have existed before, if that makes sense.”
some instances the grower will ‘grow to order’, while some producers have previously been a part of taking scraps back to their farm. The kitchen will use available produce to design their menu and portions are carefully considered to minimise waste and meat bones and scrap are turned into stock where possible. “We’ve always been quite aware and it’s a topic we’re fairly conscious of… particularly for those of us that have young children and thinking about the future,” Welsh says.
“We’ve always been quite aware and it [waste] is a topic we’re fairly conscious of... particularly for those of us that have young children and thinking about the future.” -BIANCA WELSH
Last June the Northern Tasmania Development Corporation (NTDC) awarded nearly $200,000 to seven local businesses as part of its Circular Economy Grants. NTDC was looking for some food venues and it led to Welsh investigating about an Enrich360 dehydrator unit – a machine which in one night does what a normal composter breaks down in a month. This allows Stillwater to separate all organic waste in its kitchen and dishwashing areas and turn it into dehydrated soil conditioner. With the businesses’ strong connections to community, this valuable product is then given back to the growers and/or community groups to produce vegetables. “We’ve only had it for the last [couple] of months, actually installed and going, it’s still early days but it is very easy in terms that the kitchen staff just have a bucket next to them when they’re prepping, put the scraps that are able to go in this dehydrator in that and put it in for a cycle. One of the stats I think is 70 kilos of waste comes out as around 100 grams of what looks like soil, and we can use that in the garden. We’re just bagging it up and giving it away to some of our suppliers, it does need to be mixed with something because it’s pretty strong and dynamic. But it’s quite incredible to see the result of what goes in and then what comes out. “Even if we were just putting that into the skip, we’ve reduced the quantity and then what it’s been turned into is so less damaging. All the greenhouse gases being taken out, being a tiny amount rather than this huge pile of food scrap. In this industry, there’s always going to be a level of food scrap. No matter how smart the menu is and how smart the kitchen is, there’s always going to be an element of some waste. So for us to be able to reduce that down and then make it circular, is just fantastic.” When applying for the grant, Stillwater needed to quantify its waste. Currently it has three 1,100L rubbish bins collected three times a week, with the installation of the Enrich360 unit reducing this to two 1,100L rubbish bins collected twice a week. This is a reduction of 5,500 litres of waste per week, (or 55 per cent of rubbish) which will instead be turned into soil conditioner. Welsh estimates 5,500 litres, or 500kg, of food waste will turn into between 133-380 litres/kg of soil conditioner per week and while it is too early to judge if those specific targets are being hit, the difference is already noticeable.
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“We’ve already noticed that there probably is a big difference because we’ve had some pretty big weeks. I think we’re waiting for that December- January period to go ‘is there an opportunity to really reduce skip bins?’ But whenever I take the rubbish out they’re kind of always half full, even on a day of pickup. I think we’re close to understanding what we can reduce to.” Ultimately, Welsh believes the hospitality industry, and the state as a whole, is in the perfect place to lead the nation in sustainability practices. “Absolutely. I think in Tasmania we’ve got a great opportunity because we want to be clean and green and passionate. We’re big enough, but we’re also small enough I think that if we have these businesses that want to come on board and assist the industry in a really productive way, I think we’ve got a really great opportunity to be a leader for the country for reducing waste and being really circular.”
“In this industry, there’s always going to be a level of food scrap. No matter how smart the menu is and how smart the kitchen is, there’s always going to be an element of some waste. So for us to be able to reduce that down and then make it circular, is just fantastic.” -BIANCA WELSH
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Tasmanian Hospitality Review
Employment Relations -Business Improvement Update
FREE SERVICES FOR MEMBERS INCLUDING:
One of the most sought-after services the THA offers is our expert advice on employment relations and business improvement, and this is all included in membership with us. This service can be accessed in person, via the phone or electronic as required. We have three main goals: to be timely, proactive and value-adding to you and your business. These three tenants complement our solutions focused approach to provide an excellent experience to all our members and the broader industry. With our advice you will always be best prepared to resolve an issue before it gets to Fair Work. What is our point of Difference? We are in the state and accessible, not a desk top service and we will not refer you to a website or how to do check list. We will not verbalise a war and peace version of awards or legislation as solutions – that’s our point of difference! Instead, we are relationship driven and pride ourselves on developing continued and long-term relationships with our members, and the industry at large in delivering ongoing value. Workplace legislation within and across the hospitality industry can be highly complex, with many layers of regulation to navigate. With intimate knowledge of the sector and many years of operational experience, we simplify the process in mitigating risk and ensure you meet legislative obligations. “As the hospitality industry’s own representative group, when you collaborate with us be assured you will receive the right advice, based on intimate knowledge and importantly with genuine concern of the outcomes for your business.” – Merv Saltmarsh, Employment Relations & Business Improvement Manager
Employment Relations: • Recruitment and retention • Rates of pay and salaries • Conditions of employment (award/non award) • Industrial and Award interpretation • Negotiation of industrial instruments and collective agreements • Fair Work Advice and EEO Commission including representation at hearings • Performance Management, discipline, and corrective action • Workers Compensation
• Rehabilitation Occupational • Health, Safety and wellbeing • Leave Management including “Sickies” • Bullying, Harassment • Termination of employment
Business Improvement: • Labour and leadership profiling • Business Structure reviews
• Team Structure support • Fair Work Health Check
Templates: • Appointment letters, contracts • Position Descriptions, Job Statements • HR Manual • Employment Relations Policies • Discipline and Termination Letters
Enquires? Contact Merv Saltmarsh E: merv@tha.asn.au Ph: 0407869924
Tasmanian Hospitality Review 30 Dec/Jan Edition
Employment Relations -Business Improvement Update
JOIN US FOR AN HOSPITALITY INDUSTRY EMPLOYMENT RELATIONS ONE DAY CONFERENCE
Resetting for the year ahead including staffing challenges, federal government pending legislative changes and the ever-changing work environment, this conference will be one you don’t want to miss! This conference is recommended for all venue owners, managers and others with staffing responsibilities, HR, People and Culture managers, WHS advisors and recruitment personnel.
WHEN: Thursday March 2 WHERE: RACV Hobart TIME: 9:30am-5pm
Keynote Speakers Include:
Stephen Ferguson, National AHA CEO
Sandra Parker, PSM CEO Fair Work Ombudsman
Merv Saltmarsh, THA Employment Relations
HOT TOPICS INCLUDE: • Our industry from a national and state perspective, audit outcomes and role of Fair Work • Updates on national activities impacting our industry • Federal IR legislation changes and steps taken by the AHA and THA • Our services to members in mitigating potential noncompliance risks
Registrations details A conference registration link will be communicated shortly to ensure a place for yourself and/or team members to allow seating arrangements. Tables may be allocated to member businesses dependent on booking times and timings of bookings.
Building Confidence. Together.
As your trusted THA insurance partner, our purpose is to help you move forward with confidence. We can help with obtaining, or renewing your insurance program, including: 1. Specialised hospitality business insurance 2. Public, product, management liability insurance 3. Workers compensation insurance Get in touch with your dedicated Tasmanian Gallagher broker to discuss your insurance needs. Daniel Quintin 03 6235 1241 or 0418 268 409 or daniel.quintin@ajg.com.au AJG.com.au/hospitality
Endorsed by:
Arthur J. Gallagher & Co (Aus) Limited ABN 34 005 543 920 operates under Australian Financial Services Licence No. 238312 (Gallagher). Any information provided is general in nature and should not be considered advice (whether personal or otherwise), as it does not take into account your objectives, needs or financial situation. If you are considering acquiring a product, you should review any relevant Product Disclosure Statement and Target Market Determination before making a decision. Gallagher’s Financial Services Guide is available on request or can be found on our website. Gallagher is a proud subscriber to the Insurance Broker Code of Practice (IBCOP). For information on our services and the IBCOP visit: www.ajg.com.au. REF3123-1122-1.0
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