HOSPITALITY REVIEW TASMANIAN December 2024/January 2025
A Toast to Tassie
Mary Mary part of record breaking Tasmanian haul at AHA Awards for Excellence
Also Inside: Prince of Wales Hotel | Tasmanian Wine Festival | Gin-uary
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Tasmanian Hospitality Review Oct/Nov Edition
INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: AHA Awards For Excellence 8-12 Events Calendar 13 Minister Update 15 Opposition Leader Update 17 FEATURE: Prince of Wales Hotel 18-22
Membership Update 24 Corporate Update 25 ER Update: 29
HOSPO Health Update 32-33 FEATURE: Wine Fest 34-35 Women in Leadership Update 37 FEATURE: Gin-uary 40-41 Workforce Development Update 43 Great Customer Experience Update 44-45
Prince of Wales Hotel
Clubs Tasmania Update 46-47 Tourism Tasmania Update 48-49 FEATURE: Tourism Awards 50-51 Business Events Tasmania 54 Liquor and Gaming 55 Hospitality Dr 57 Corporate Glossary 74-75
Tourism Awards
Cover Photo: Mary Mary Bar Manager Gabriel Da Rocha (centre) with Nicholas Harwood (left) & Andrew Durgan (right). Picture: Sileo Media via Hellyers Road Distillery
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PRESIDENT UPDATE
Tasmania’s remarkable achievements at the recent 2024 AHA Awards for Excellence in Brisbane are arguably a watershed moment. It’s hard not to feel immense pride for our industry and our state, taking home an unprecedented seven national titles is a testament to the incredible passion, dedication, and skill that defines Tasmanian hospitality. It has been a difficult year for our industry, dealing with a multitude of issues which create strain and stress on our operators. But I cannot emphasise enough, winning seven awards at the national level is an absolute accolade for the state, and we should be congratulated for all the work that we do as an industry. This recognition at a national level is more than just a moment of celebration, it underscores the pivotal role hospitality plays in Tasmania’s identity. From our world-class hotels and vibrant pubs to our award- winning restaurants, we have proven once again that Tasmania punches well above its weight on the national stage. These accolades are not just honours for individual businesses, they are a collective victory for our industry and proof once again that we are the beating heart of our $3.2 billion dollar tourist economy in Tasmania, and what we provide is obviously not only some of the best in Australia, but truly world class. This success is an opportunity to shine a spotlight on our state’s exceptional offerings and attract even more visitors who are eager to experience the best
Tasmania has to offer. It also serves as inspiration for the year ahead. As we approach 2025, it’s vital that we build on this momentum, striving for even greater innovation, sustainability, and excellence. The recognition we’ve received reflects the tireless efforts of everyone in our industry – from chefs and baristas to hoteliers and event organisers. Let’s use this milestone as a springboard to further elevate Tasmanian hospitality, ensuring that our state continues to set benchmarks not just nationally, but globally. I’d like to take this opportunity to thank all who have volunteered their time around the board table this year, it is great to have such a diverse range of perspectives which helps us navigate our way forward. Thank you to all the staff at the THA, your help to our members and wider industry is very much appreciated. A huge thank you to our CEO Steve Old, I cannot stress enough how grateful I am to be able to work with such a passionate and dedicated person, it’s not an easy job and Steve always steps up and advocates strongly for us all, ensuring our industry is progressing forward. Together, we’ve built an industry that is stronger, more connected, and ready to take on the opportunities 2025 will bring. To all I wish a safe and profitable summer season, see you next year.
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Tasmanian Hospitality Review Oct/Nov Edition
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Tasmanian Hospitality Review Oct/Nov Edition
CEO UPDATE
Looking Ahead to 2025
As we wrap up 2024, it’s timely to reflect on a year that has been both challenging and rewarding for our industry. From navigating economic pressures to celebrating extraordinary achievements, this year has displayed the resilience and innovation that define Tasmanian hospitality.
As we turn the page to 2025, our focus will be on addressing the key structural issues holding back growth while continuing to advocate for industry. Workforce development will remain a top priority. Strengthening partnerships with schools, TAFE, and government programs will be critical to building a robust pipeline of talent for years to come. In collaboration with Amy Hills from TICT, we are also drafting a submission to present to government to address the critical staff accommodation shortages in Tasmania. We’ll also double down on our push to ease the financial burden on businesses, continuing to focus on energy, insurance and government regulatory costs. The introduction of luxury tourism projects like the Launceston designer hotel gives us optimism about attracting high-value visitors. Supporting these developments will ensure Tasmania continues to be seen as a must-visit destination. Lastly, mental and physical health remains a critical focus. Initiatives like our HospoHealth program will expand in scope to ensure our industry not only thrives but does so with wellbeing front of mind. Thank you to all our members for your dedication and support this year. I would also like to thank our president Ben Carpenter and the rest of the THA board for their commitment, and a big thankyou to my staff who day in, day out strive to make our hospitality sector the best in the country.
Challenges and Triumphs in 2024
There is no doubt one of our most pressing issues has been increasing costs across the board. Rising taxes on alcohol and ongoing inflationary pressures have strained many businesses, forcing operators to get creative to remain competitive. The current economic climate is difficult, and it has been a big focus for me in discussions with Government on finding measures which will aid industry across the board. Another notable challenge has been workforce shortages, something which is particularly heightened as we approach the busy peak season. In response, the THA has amplified our efforts through our Workforce Development program, expanded training opportunities via Visitor Experience Training (VXT) and we are also collaborating with TasTAFE chief executive Grant Dreher. These programs have not only helped to fill gaps but also inspired a new generation of professionals to see hospitality as a rewarding career. It’s also been a year of celebration. Aside from the fantastic achievements from both our state and national Awards for Excellence – once again highlighting the passion and dedication of our members – we have successfully lobbied for an array of funding initiatives designed to ease the overhead pressures on your businesses.
Here’s to a bright year ahead for Tasmanian hospitality.
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Tasmanian Hospitality Review Oct/Nov Edition
AHA AWARDS FOR EXCELLENCE INDUSTRY FEATURE
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Tasmanian Hospitality Review Oct/Nov Edition
LEFT: THA PRESIDENT & BEACH HOTEL BURNIE OWNER BEN CARPENTER CELEBRATES HIS SUCCESS ABOVE: THE CROWD AT THE STAR GRAND BRISBANE DURING THE PRESENTATION CEREMONY
Tasmania’s world-class hospitality offerings were on full display at this year’s AHA National Awards for Excellence, with a record-breaking haul of seven titles returning to the island from Brisbane. From luxury accommodation offerings, regional restaurants and leading tourism initiatives the Apple Isle has it all – including the best quality beer in the country. F or all the success The Tasman has achieved since opening in late 2021, seeing Mary Mary land national recognition at the AHA Awards for Excellence was arguably more pleasing for outgoing General Manager Stephen Morahan. On what was a double dose of delight overall for the Luxury Collection Hotel, The Tasman took home the coveted Overall Hotel of the Year – Accommodation Division crown for the second time in three years, while Mary Mary was named Best Hotel Bar - Accommodation Division. The Tasman has scooped just about everything possible since customers started flowing through the doors. This includes recognition in global luxury travel bible Conde Nast in 2023 and making the world’s top 50 best hotels list this September, one of just two Australian establishments to do so. And while
Mary Mary has quietly gone about its business as one of Hobart’s funky watering holes, wider national acknowledgement had eluded it – until now. “The competition of hotel bars in the last, say, five years has been really tough because you’ve actually got external operators, amazing bars like Maybe Sammy and their spin offs in hotels,” Morahan says. “So for Mary Mary to beat the likes of stand-alone bars in Sydney and Melbourne that are embedded in hotels is really very, very special, particularly for the team that do such an amazing job. It’s very rare, I think, for hotel bars to be able to come to the fore and stand on their own two feet and Mary Mary has done that extremely well. We’re very, very proud of that team. “One of the things that we’ve always tried to do is support the industry in Tasmania and be a part of that. The way I see it is that when we win, Tasmania wins. From the beginning of when we opened the property, whether it be in the bar or Peppina or Deco Lounge or within the room experience, we tried to provide that genuine, authentic Tasmanian experience from beginning to end.
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THE TASMAN’S KIM UPTON BEING CONGRATULATED AFTER THE VENUE WAS NAMED OVERALL HOTEL OF THE YEAR - ACCOMMODATION DIVISION WINNER
“From the moment the person books at the hotel, that journey throughout the hotel, including Mary Mary, is one of discovery for Tasmania and that if you only ever went to one of the venues or only stayed in the hotel and weren’t able to make it out there into the other parts of Tasmania, you would still be able to have a genuine Tasmanian experience that would stick with you as a great memory.
been extraordinary. It’s time for me to move aside and for somebody else to take over the reins and push it to where it needs to go next. “But I’m extraordinarily proud of what we’ve been able to achieve with everyone, not only in the property now, but previous to that, and of course, the local support has just been extraordinary, whether that be just from our guests and customers or from industries such as THA and Business Events Tas, Destination Southern Tasmania, TICT and the Government to be fair, everybody has had a part to play in the success of this hotel, and that’s really rewarding. “I’m off to Singapore to open Singapore’s first Luxury Collection Hotel. I think to replicate this would be extraordinarily difficult, and I’m not sure whether it is achievable to do the same thing again but certainly the experiences that I’ve had with the hotel here, put me in “For Mary Mary to beat the likes of stand- alone bars in Sydney and Melbourne that are embedded in hotels is really very special.” - Stephen Morahan
“Mary Mary has done that.”
While The Tasman and Mary Mary are basking in more glory, it is slightly bittersweet for Morahan. His tenure as GM has come to an end, having guided the property opening through the turbulent waters of Covid to becoming a beacon of luxury offerings for Tasmania. His next challenge will unfold in Singapore, where he will again be tasked with opening the brand’s first Luxury Collection Hotel, but he leaves on a “temporary journey” with a determination to return to a place he and his wife now call home. “Era’s come to an end, and it’s very rare to have been in a position to be able to be involved in the development of a hotel through a very difficult period with Covid and all that sort of stuff, and then out the other side to operate and to achieve so much on a national level, has
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Tasmanian Hospitality Review Oct/Nov Edition
ABOVE & RIGHT: ANDREW FOX ACCEPTS AWARDS FOR CLAREMONT HOTEL & SAFFIRE FREYCINET MIDDLE: NICK HARRISON ACCEPTING TASMANIAN WILD SEAFOOD’S AWARD
a good position to have another crack at it.
Carpenter said. “It’s one of those things where you can open a stubby at home, but you can’t pour a schooner. So for us to be able to do that properly and the best? Once again, it’s a great accolade, and a great accolade for Tasmania. “We’ve got 48 taps running 20 different products. I’ve spent probably the last 18 years reinvesting in the business, reinvesting in the technology and reinvesting in the taps, the lines, everything. All that reinvestment back into the business itself, but it’s all so we can provide a world class product to our customers.”
“Certainly, I can say that it [Hobart] is an amazing place that is our home, and our next journey will only be temporary until we can get ourselves back here to where our home is now.” The Tasman’s award capped the stunning night for the state at The Star Grand Brisbane, with the seven titles the most ever in a single year. For the third year in a row, and fourth in five years at national level, the French-inspired fine dining Furneaux was named Best Restaurant – Regional, confirming its status as the premier regional eatery in the country. Saffire Freycinet took out the Best Luxury Accommodation category for the third time in four years, while Tasmanian Wild Seafood Adventures went back-to-back as the Best Tourism Initiative. Claremont Hotel was a first time winner after being named Best Gaming Venue – Regional and rounding out the success was Burnie’s Beach Hotel, which can lay claim to some of the best tasting beer in Australia after landing the Draught Beer Quality Award. “As a second-gen publican, having the best beer in Australia is an absolute accolade that I don’t think will sink in for quite a while,” Beach Hotel owner Ben
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Tasmanian Hospitality Review Oct/Nov Edition
For Furneaux co-owner and chef Stefaan Codron, the sustained success of his restaurant, tucked away in picturesque St Helens, comes back to one simple character – treating every guest who walks through the door like family. “Every day is another beginning. So for us, it is like, Okay, let’s start again. Eight o’clock in the morning, let’s go, let’s do this,” he says. “And it’s not about us, it is about the people that come there, the people that book, the people who look online all over the world. “We have had the same team over and over again, putting hospitality back where it belongs in the world. It’s so simple, but so many people forget it. You look
after your family, and that’s how you should treat your customers, like family. Anybody walking through those doors is family. We look after them. “St Helens is very special to me, to my husband, to everybody that we employ. St. Helens has meaningful attributes that people should come and visit, not just us but the whole region.”
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Tasmanian Hospitality Review Oct/Nov Edition
TASMANIAN EVENTS CALENDAR DECEMBER 2024 THROUGH FEBRUARY 2025
Dec 28 Jan 4 through
Dec 31 Jan 1 through
Jan 4 Jan 11 through
Beerfest
Taste of Summer
Hobart International
HEAD TO THA.ASN.AU FOR THE LATEST
EVENTS & TO DOWNLOAD OUR EVENTS CALENDAR
Jan 10 Jan 12 through
Jan 18 Jan 19 through
Jan 31 Feb 2 through
Cygnet Folk Festival
Gin-uary
Festivale
Feb 6 Feb 9 through
Feb 8 Feb 9 through
Feb 7 Feb 10 through
Feb 9
13 Tasmanian Hospitality Review Oct/Nov Edition Hobart Cup
Party in the Paddock
Tasmania Wine Festival
Wooden Boat Festival
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Tasmanian Hospitality Review Oct/Nov Edition
EDITORIAL
Minister for Hospitality and Small Business Jane Howlett
Tasmania’s tourism and hospitality sector continues to forge ahead with lots to be celebrated as we head towards the end of 2024 and launch into 2025. Recent successes by six Tasmanian businesses at the Australian Hotels Association National Awards for Excellence sends a message to the rest of the country and the world that Tasmania is the place to visit. Tasmania’s premium produce, seafood, meat and wines are the envy of the world and our chefs and restauranteurs, pubs and clubs are showcasing it at a level that is top class. That’s not to say that 2024 has been an easy year. Some parts of the State have had lower than usual occupancy rates across the winter, while others have had better than expected patronage. I have spoken with many business owners and indus- try representatives since I was sworn in as Minister for Hospitality and Small Business and I reassure you that our Government is listening to what you have to say.
Almost 70 per cent of these bookings are people coming from the mainland – that’s tens of thousands of travellers spending money at Tasmanian business- es – your businesses. We have also sought additional day sailings and will invest $6 million to subsidise passenger fares. To increase aviation capacity across the State and attract more visitors flying in, we have invested an additional $500,000 on top of the existing $5 million aviation fund. More visitors means more money is injected into our economy. Locally we are helping our tourism and hospitality businesses and councils to prepare for the arrival of the new Spirit vessels with an additional $5 million in a Spirit Preparedness Fund. The fund will support the development of new prod- ucts and offerings, it will enhance existing attractions and support councils to deliver key infrastructure such as EV charging stations. We are also encouraging people to spend within the local economy, so we have revived the successful voucher scheme for Tasmanians. We will provide 100,000 vouchers valued at $100 each as part of out latest voucher scheme – Eat Local, Stay Local – to encourage Tasmanians to travel and eat out during winter 2025. Our Government is also committed to securing more events and business events for the State, so we have established a $5 million Events Tasmania Attraction Fund to facilitate this. I support the small business and hospitality commu- nity to the hilt and through roundtable discussions I am pleased to say that careful consideration is being given to the timing and details for the announced initiatives.
Small business is something I am passionate about because that’s where I came from.
I know that with the right supports, small businesses can grow and thrive, which is why we’re backing in the hospitality and tourism sector as part of our 2030 Strong Plan for Tasmania’s Future. Our Government has introduced a suite of initiatives that are designed to drive visitation and to support our economy that will be delivered across peak and off-season periods. November’s Black Friday sales drove Spirit of Tasma- nia bookings, with more than 17,000 people taking up the offer of reduced passenger fares and cabins for travel between 1 February and 30 June next year.
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EDITORIAL
Labor Leader Dean Winter
My mission as state Labor leader is to make Tasmania the easiest place in Australia to do business – and those involved in our hospitality industry know just how badly red tape is holding back their sector. Recently I was proud to announce that Labor will deliver strategy for a night-time economy. This is a comprehensive package that aims to make it easier for hospitality businesses to operate. The benefits are obvious. A thriving hospitality scene will boost the visitor economy, help the arts and entertainment industries, allow creative Tasmanians to find an audience for their talent, especially through live music, and create new jobs. This will inject life into our city centres and in turn help our state retain its young people and hopefully attract others to come live here. Our strategy will focus on reducing red tape through working with councils to cut unnecessary permits and cost burdens on late-night venues, outdoor dining and festivals. We will also ensure existing venues can keep operating with more freedom.
and most exciting businesses do their thing while others are sleeping. This is how it should be, and I am confident Tasmanian cities are ready to embrace our initiative. While we make our cities more fun and more exciting, we will ensure they are safe. Labor’s strategy will prioritise the safety and well-being of patrons and those who work through the small hours, including in hospitality.
I love seeing people – locals and visitors alike – out enjoying themselves this time of the year.
In my neck of the woods, the Salty Dog is getting an awesome makeover, the new Kingston Hotel is incredible and Hopfields Brewery has opened at the old Brookfield Shed in Margate. It’s a great time to visit Tasmanian venues to spend time with friends and family.
We will create 24-hour economy zones to streamline approvals and trading regulations.
An essential plank of our strategy is supporting live music and arts by offering rebates for liquor licence fees to venues that promote live entertainment. A modern economy does not shut down at 5pm, and I worry that Tasmania is missing out on opportunities that many other places interstate and overseas are embracing. We know the positive impact MONA and its festivals have had on Tasmania’s brand and its economy, and a diverse nightlife can also revitalise our cities.
While for any other audience I’d wish people a relaxing break, for all reading this in our world-class hospitality industry, I hope their businesses and workplaces will be happy, healthy and profitable during Tasmania’s peak season.
The night economy may not be everyone’s cup of tea, but I believe some of our most creative people
Merry Christmas and happy 2025 everyone!
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Tasmanian Hospitality Review Oct/Nov Edition 18 Prince of Wales: Open for Business INDUSTRY FEATURE
PREVIOUS PAGE: RICHARD FADER (LEFT) & ROB WILKINS ON THE PRINCE OF WALES TERRACE ABOVE: MANAGER ALEX WATSON
The owners of the Prince of Wales Hotel may openly admit they don’t have the “nicest looking” building in Battery Point, but there is no doubting its history and importance as a watering hole for the local community. But following some mixed messaging around the hotel’s future, the publicans want to make one thing clear – they’re still open for business. S ituated in the heart of Hobart’s historic Battery Point, the Prince of Wales Hotel has long been a cornerstone of the local community, blending rich history with modern hospitality. Owned for nearly two decades by a quartet of dedicated partners – Richard Fader, Rob Wilkins, Craig Clifford and Michael Cooper – the POW has been a cherished establishment since its inception in 1843. Over the years, it has served as a central hub for locals and visitors alike, offering a welcoming atmosphere and a glimpse into Tasmania’s rich heritage. The venue’s bar and restaurant has often proven to be a hive of activity, providing a friendly and warming environment for patrons every day of the week. However, Richard and Rob concede the accommodation component of the building had been
neglected for too long, which ultimately led to an investment of more than $1 million into refurbishing the upstairs rooms earlier this year. “It hasn’t caused us any hassle, really, for 18 and a half years, and we’ve just sort of run along with it,” Rob says. “We did a little refurb on it 18 and a half years ago, but since then, we haven’t really done anything and upstairs hadn’t had anything done to it since 1976, from what we can gather. “So it was about time to add a little touch of love. We haven’t changed anything structurally or done anything like that. We’ve basically just gone through and done a complete refit of all the bedrooms and bathrooms and just really improved what was here. It’s a big contrast now really.” Earlier this year the owners announced grand plans for the Prince of Wales, which included the creation of a new apartment complex with a vision to “create a vibrant new residential community in the heart of the Battery Point village that complements the existing dwellings in the area”. Part of this vision included the demolition of the bar and restaurant and the ground- level car park.
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However, a misinterpretation of the project led to an understanding that the hotel was closing permanently for the major redevelopment. Unfortunately, this has had a major impact of traffic through the doors for the last six months, compounding what was already a tough winter for the wider hospitality industry. “We always knew there was going to be a long lead time in getting a development approval through, but we needed to start at some stage. We see that as a longer- term project, to first, get the approvals, and then do the building. But in the meantime, we’ve got a great venue that needs to be looked after,” says Richard. “As Rob said, we probably hadn’t shown it a lot of love in the last 18 years, and it was about time we did something. But the message that got out was a little bit mixed that we’d sort of closed for the major redevelopment, but that’s certainly not the case. Especially being in Battery Point, it is a reasonably long process to get all the approvals in place, but it’s something we’re very committed to doing. We believe that the proposal that we’ve put to the city council is a very considered proposal.
We probably haven’t got the nicest looking building currently, we’ve got a lot of red bricks. But certainly, our plans for the future are going to be very sympathetic to the area. But in the meantime, we’re open for business as usual.”
“It’s 18 years in the making, and it’s something that we really think would add to the fabric of Battery Point.
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This is a sentiment shared by Rob, who has noticed a decline in patronage since the redevelopment announcement. “It’s definitely the case, especially with the restaurant and the bar. You get your regular locals that have been coming in continuously, but I think the wider community had a sense that we were closed. And even the comments from the people that we’ve had here
re-doing the carpet and painting and things like that, they’ve been saying ‘Oh, we thought this was going to be closed, what are you doing now?’ “So it’s a matter of trying to get that message across that we that we’re definitely staying open for the foreseeable future, and we’re very enthusiastic about trying to get the actual business operation of the hotel up and running, and running at full steam again.” As the pair strive to get the message out that it is business as usual, they do so with a glowing pride from how the $1 million-plus renovation has transformed the hotel’s accommodation. The 12 rooms now include 10 king or twin rooms, a family suite with an adjoining king room, and a large suite that sleeps up to six. The suite also boasts a spacious terrace and a kitchenette, making it perfect for entertaining or family stays. “It was a bit embarrassing to have anyone stay here... it was about time to add a little touch of love” - Rob Wilkins
Both Rob and Richard believe they have a “hidden gem”
21 Tasmanian Hospitality Review Oct/Nov Edition
at their disposal now, one they are proud to spruik.
modern sense of comfort that are a stone’s throw away from the waterfront precinct.
“It was a bit embarrassing to have anyone stay here,” Rob admits. “But now, both sides of the hotel, you’re either looking at the mountain or you have a river view. And because it sort of sits pretty much almost on the top of the hill here in Battery Point, you’ve pretty much got the sun for the full time that it’s up, every part of the day. It’s a great outlook. “It’s open for discovery that little gem [the suite] at the end of the corridor. It pretty much caters for six people sleeping there and if people wanted to hire the room or that end of the building for catering purposes or for entertaining, you could probably get up to 25 people out on the deck, quite comfortably, and all day sun. It’s great little spot. “The other thing is it’s a two-minute walk straight down Kelly Street, down Kelly’s Steps, and you’re in the heart of Salamanca. There aren’t many places where you can do that.” As Battery Point continues to draw visitors seeking its historic charm, the Prince of Wales Hotel stands ready to provide them with a memorable experience. And while the major redevelopment may be many years away, for now the owners have created rooms with a
“It’s something that’s synonymous with Battery Point, the Prince of Wales,” says Richard. “It’s probably the ugliest building in Battery Point but in an amazing spot. The renovations to our accommodation, it’s something we can be exceptionally proud of. To be smack bang in the middle of Battery Point is a pretty special spot to stay.”
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Tasmanian Hospitality Review Oct/Nov Edition
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Membership Update
Celebrating Our Industry’s Vibrant Sping Season
and next. Please ensure you check your inbox and junk folder for the automated email. This year, we’ve transitioned to a new payment platform, GoCardless, which is simple and efficient to use. To set up your payment, complete this quick link: https://bit.ly/3VAngqW . • Input your BSB and account details (only takes 2 minutes) • Payments will be debited on your invoice expiry date, just like a subscription service This streamlined process allows us to focus on supporting you and your business, rather than following up on payments.
As we wrap up another eventful year, the last couple of months have been marked by remarkable gatherings and achievements across our industry. Here’s a look back at the highlights and a warm welcome to our new members
Highlights of the Past Months
1. Awards for Excellence at the Hobart Botanical Gardens: With over 800 attendees, this event was a perfect celebration of the industry’s outstanding achievements. 2. ER Forums Across the State: Facilitated by Merv Saltmarsh, forums were held in Burnie, Ulverstone, Launceston, St. Helens, Swansea, and Hobart, enabling members to discuss industry challenges and opportunities. 3. Northern Drinks at the Gorge Restaurant: A networking evening attended by 70 industry professionals in a picturesque setting. 4. National Awards in Brisbane: Once again, Tasmania shone on the national stage, with seven of our venues taking home prestigious awards.
If you have any questions, please don’t hesitate to contact us on the details below.
WELCOME NEW THA MEMBERS
The Waggon - North Hobart Coast to Coast Golden Roast - Cambridge DoubleTree by Hilton - Hobart Waverly Distillery - Orford Frogmore Creek Wine Bar - Hobart Frogmore Creek - Cambridge 7k Distillery - New Norfolk Willing Bros. Wine Merchants - North Hobart Bicheno Garden Cottages - Bicheno Seastacks - Douglas River
Thank You
As your member association, we’re here to support you in every way possible. If you require assistance or have suggestions to enhance your membership experience, don’t hesitate to reach out.
Membership Renewal Made Easy with GoCardless
Here’s to a successful end to the year and a prosperous 2025 ahead!
We are excited to announce that THA Membership invoices for 2025 will be sent out via Xero this week
Membership Enquiries? Nick Roney (north) E: nick@tha.asn.au Ph: 0439 119 343 Jordan Lewtas (south) E: jordan@tha.asn.au Ph: 0437 129 669
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Tasmanian Hospitality Review Oct/Nov Edition
Corporate Partnerships Update
As our Corporate Partner Manager, I’m constantly inspired by the passion and dedication of everyone in our industry. Witnessing the tireless work of venue operators and their staff truly motivates me to keep strengthening our corporate partner relationships. These partnerships allow us to provide solutions that directly benefit you and help your businesses thrive. We continue to celebrate the record numbers from this year’s THA Awards for Excellence and the outstanding achievement at the 2024 AHA Awards in Brisbane in late November. Securing seven national titles is a remarkable feat that reflects Tasmania’s position as a premier destination for world-class hospitality. Huge Congratulations to all finalists and Winners!
THANK YOU TO BORIS GERASIMON AND THE ASAHI BEVERAGES/CASCADE BREWERY BAR TEAM FOR HOSTING OUR CEO DRINKS, OUR LAST MAJOR EVENT OF THE YEAR.
Supagas: Whether you’re serving up liquid nitrogen cocktails, offering the perfect LPG setup for your kitchen, or creating unique experiences with SupaMix or helium, Supagas is your trusted partner. THA contact: James Macleod jamesmacleod@supagas.com.au 03 6714 4300 | 0408 799 173 MEWS: A cloud-based property management system (PMS) designed to streamline operations for hotels, resorts, and other lodging businesses and help you to understand and tailor your services to the Modern Guest. THA Contact: Annabel Waterson +61485977391
Introducing New Partnerships
Looking ahead, I’m thrilled to welcome some fantastic new partners to the THA family:
Booking.com: Aiming to strengthen their relations and support to Tasmania
Accommodation sector. THA contact: Elly Reuben elly.wright@booking.com
Bepoz Australia: An Australian-based technology company specialising in point-of-sale (POS) solutions for hospitality businesses. THA contact: Jimmy Seeto jimmy.s@bepoz.com.au +61 1300 023 769 | +61 426 685 902 Tasgas: A Tasmanian gas distribution company providing natural gas to homes and businesses across the state.
Continuous Growth for 2025
As we step into 2025, I remain committed to fostering strong relationships with our partners and delivering exceptional value to our members. Rest assured, I’m actively seeking even more benefits and discounts to further empower your businesses. Stay tuned for exciting announcements!
THA contact: Stephen Bayley 0400 017 817 | 03 6208 6483
I wish you all a delighted holiday and Summer season and a prosperous New Year.
Morey’s Sports and Music Tours: Andrew Moore is a tour operator specialising in sports and music tours, often catering to niche interests and
Partnership Enquiries? Contact Valeria Giraldo E: val@tha.asn.au Ph: 0405 202 918
providing unique experiences. THA contact: Andrew Moore andrew@moreystours.com.au 0408 284 228
25 Tasmanian Hospitality Review Oct/Nov Edition
Editorial
Elevating Partnerships and Driving Value for THA Members:
Diageo’s commitment to F25 and beyond
Our pubs, bars and clubs sit at the heart of our communities and Australian culture. The joy of being able to connect with friends and family down at the ‘local’ is core to who we are, and Diageo is committed to supporting the local hospitality industry through an unwavering focus on driving growth and delivering value to THA members across Tasmania. At the heart of our strategy is always our customers and consumers. We want to further strengthen our partnership with THA members statewide so together we can elevate the in-venue experience for your patrons and support the commercial performance of your business.
A strengthened team to support your growth
To better serve THA members, Diageo has expanded our sales team across Victoria and Tasmania, with David Dicker recently joining as State Manager for VIC/TAS. David is a seasoned sales leader, having spent almost 13 years in state and national leadership roles at Tabcorp. His experience in fostering strong industry relationships makes him a valuable addition to Diageo, and his leadership will ensure that our team is well-positioned to support your business. David is joined by Field Sales Manager Lachlan Craven, who also brings extensive industry expertise and are backed by a team of passionate Business Development Managers based in Tasmania North: Poppy Hannan and South: Mark Bell, Supporting Tahnee Dalton who is off on Maternity Leave. Together, they are dedicated to making it as easy as possible for you to do business with us, while leveraging our portfolio of world-class brands to drive unique and memorable experiences for your patrons. Under our Managing Director Dan Hamilton, we’ve recently announced several new appointments to our executive leadership team including the permanent appointment of Nicole Dennis to Commercial Director and the creation of a new executive leadership role Head of Premix Growth with Jodi McLeod. These new executive leadership appointments are backed by the deep experience of our Head of Sales – On-Premise, Joel Mann and our Head of Sales – Field, Matt Arthur. With the addition of two Commercial Excellence teams that have been established – one focused on bottled spirits and the
other focused exclusively on the premix/RTD format – we have a robust and dedicated team that are ready to partner with you as we navigate the opportunities and challenges of the market, and deliver strong commercial outcomes for us all. F25 strategy: key focus areas for partnering and growth Our approach for F25 focuses on three main pillars to drive growth in the on-premise sector: making it easy for you to do business with us; unlocking more A&P support for localised activity and promotions; and helping your venue showcase the best possible consumer experience. 1. Increasing venue footfall We are committed to helping you attract more customers through strategic pre-occasion marketing and impactful activations designed to resonate with today’s consumers. 2. Elevating the beverage experience Today’s consumers are seeking quality and unique drink experiences, and we’re dedicated to helping your venue deliver. We’ll support you through staff training, cocktail menu support, tastings, and activations, ensuring that your staff are equipped to provide memorable service. Our premium offerings are designed to enhance the bar experience and encourage repeat visits. 3. Maximising venue profitability In a challenging market, our aim is to help your
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Editorial
evolving customer demands, providing THA members with products that cater to today’s market across both channels.
THE DIAGEO TEAM (L-R): DAVID DICKER, POPPY HANNAN, TAHNEE DALTON & LACHLAN CRAVEN.
Activations and support: reigniting the on-premise
Diageo is focused on reinvigorating the on-premise sector by working closely with venues to deliver engaging experiences. Our team is ready to support you with tailored activations, high-quality installations, and strategic promotions. This festive season, we have exciting plans centred around our iconic brands, such as Johnnie Walker and Don Julio, which will be key draws for customers during peak periods. David Dicker and the team: your partners in success We’ve heard your feedback and led by David Dicker, our newly strengthened sales team is dedicated to ensuring that doing business with Diageo is as straightforward and rewarding as possible. We’re committed to offering tailored solutions and expert insights that help venues achieve their goals. Whether it’s through activating our brands in your venue, driving new business opportunities, or delivering hands-on support, we’re here to help you succeed.
venue thrive by increasing revenue per serve. We’re offering tailored solutions, including premium product offerings, competitive pricing within our first pour agreements that provide better returns on investment. Navigating market trends: responding to evolving consumer preferences The current economic climate has led to shifts in consumer behaviour, with increased cost- consciousness alongside a desire for indulgent moments. Despite these challenges, the spirits category has grown by 47% over the past five years, driven by a preference for premium experiences. In Victoria, spirits remain a key segment, with tequila showing strong growth headlined by Don Julio and Casamigos. As economic conditions improve, we anticipate spirits will once again drive category growth, particularly in the super-premium space. The rise of premix: meeting demand for convenience Premix options have surged in popularity, growing by 72 per cent in the past five years, as consumers continue to favour convenient, ready-to-drink choices. Diageo is at the forefront of this trend, introducing innovations like Smirnoff Crush and Johnnie Walker Black Label & Cola, which combines quality and convenience to attract new consumers. Our ongoing investment in the premix category ensures that we continue to meet
Looking ahead: partnering for a brighter future
As we move forward, our focus remains on delivering value through innovative products, strategic partnerships, and impactful activations. Diageo is not just a supplier; we’re a partner who is invested in your success. Our commitment extends beyond category leadership in spirits—we’re dedicated to growing the premium premix segment and providing best-in-class support to ensure a prosperous F25 and beyond. If you aren’t currently a formal contracted venue with Diageo, the team are ready to talk about how we can support your business through our program that provides pricing, activation, and promotional support underpinned by the world’s best portfolio of drinks brands. Lachlan Craven E: lachlan.craven@diageo.com Ph: 0434842496 Poppy Hannan E: poppy.hannan@diageo.com Ph: 0434 849 974 Tahnee Dalton E: tahnee.dalton@diageo.com Ph: 0427 603 125 Mark Bell E: mark.bell@diageo.com Ph: 0409 550 683
27 Tasmanian Hospitality Review Oct/Nov Edition
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Tasmanian Hospitality Review Oct/Nov Edition
Employment Relations Update
Working with and respecting our team members
sexually harassed would be offended, humiliated, or intimidated.
Further to our most recent webinar and ER Newsletter, we have identified a need to refresh employers on the areas to be aware in your workplace. We acknowledge that the Christmas, New Year and traditional holiday season is clearly one of our busiest but exciting periods for our hospitality and associated industries. With this in mind, this article continues the focus and awareness of having a respectful, collaborative and safe work environment. We appreciate that work pressures can heighten emotions and may create a potentially unsafe work environment – maybe not intentional – however the test is always how it makes people feel as a result of an action or comment. The support and educational information referenced herein, and previous communications, is not just for the traditional busy and workplace pressure periods, but at all times. It is incumbent upon all workplaces to ensure employees are free to attend the workplace free from any form of bullying and/or harassment and discrimination, be it unintended or wilful and deliberate. To assist in providing the most up to date and comprehensive overview we have referenced Fair Work ( https://bit.ly/3ZyfrmW ) in providing clear and lawful definitions and assistance.
Some forms of sexual harassment can also be considered bullying if the behaviour is repeated or continuous. But unlike bullying, sexual harassment does not need to be continuous or repeated behaviour, it can be a one-off event. There is also no need to establish a risk to health and safety.
Source reference: https://bit.ly/49wUtcF .
Discrimination in the workplace
Bullying is different from discrimination. The Fair Work Act prohibits an employer from taking adverse action against an employee for discriminatory reasons, including their sex, race, religion, or gender. Adverse action can include firing or demoting someone. Bullying does not have to be related to a person’s or group’s characteristics. Adverse action does not have to have happened for bullying to occur.
Source reference: https://bit.ly/3ZCuUSO
Reasonable management action
Reasonable management action that is carried out in a reasonable way is not bullying. An employer or manager can: • make decisions about poor performance • take disciplinary action • direct and control the way work is carried out
What is Bullying?
Bullying happens at work when: • a person or group of people repeatedly behave unreasonably towards another worker or group of workers • the behaviour creates a risk to health and safety
Management action that is not carried out in a reasonable way may be considered bullying.
Protection from bullying in the workplace
Examples of bullying include: •
behaving aggressively towards others teasing or playing practical jokes
The laws to stop bullying under the Fair Work Act only apply to certain workers in Australia. A worker includes: • an employee • a contractor or subcontractor • an outworker • an apprentice or a trainee • an intern • a student gaining work experience • some volunteers
•
• pressuring someone to behave inappropriately • excluding someone from work-related events • unreasonable work demands
Sexual harassment in the workplace
Under the Fair Work Act, sexual harassment at work happens when a worker or group of workers: • makes an unwelcome sexual advance • makes an unwelcome request for sexual favours • engages in other unwelcome conduct of a sexual nature in relation to another worker
ER Enquiries? Contact Merv Saltmarsh E: merv@tha.asn.au Ph: 0407 869 924
To be sexual harassment, it has to be reasonable to expect that there is a possibility that the worker being
29 Tasmanian Hospitality Review Oct/Nov Edition
THA OUT & ABOUT A LOOK AT THE TEAM’S TRAVELS & ADVENTURES
MERRY CHRISTMAS & HAPPY NEW YEAR FROM ALL OF US AT THE THA
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Social Wellbeing at Work What it looks like and why it matters
Team cohesion: whether your business is a restaurant, hotel, café, bar or function centre you know that exceptional customer service relies heavily on teamwork and collaboration. Staff who feel a strong sense of connection with their colleagues will work together seamlessly, share knowledge, communicate openly, support each other and resolve problems more effectively. And all this leads to increased productivity. Employee satisfaction: team members who feel valued and supported by their management and colleagues are more likely to stay with the business for a longer time. We know that high employee turnover is costly at all levels, so by providing your team with a positive, socially engaged workplace you’ll see greater retention, and ultimately a more stable and experienced team to look after your clients. Optimal customer experience: team members who feel socially supported and connected at work are more likely to approach their work with a positive attitude. Positive, engaged employees translates into better customer service, building loyalty and a strong reputation for your business. And that’s a WIN-WIN- WIN for all!
Over recent editions of Hospitality Review magazine we’ve been stepping you through the HOSPO Health Wellbeing Framework, and focusing on each of the five different areas of wellbeing. We’ve covered physical wellbeing and mental wellbeing, and this month we’re putting the spotlight onto social wellbeing.
Firstly, what is social wellbeing? And what does it mean for your business?
Boston University describes social wellbeing as “building and maintaining healthy relationships and having meaningful, authentic interactions with others.” So Why Does This Matter For Your Hospitality Business? Social wellbeing is essential for fostering a healthy, productive work environment. It plays a key role in driving team cohesion, employee satisfaction, and customer experience - three critical elements for success in a customer focused business and industry. Let’s break this down a bit further.
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