THA Journal - Aug 2017 - EC

HospitalityRe view The Official Journal of the Tasmanian Hospitality Association August 2017

IN THIS EDITION: * Decisions are made by those who turn up - AHA National President, Scott Leach * Divergence - Connecting people with business * TasTAFE Drysdale students work with chef Massimo Mele at Winter Feast * Skills Conference provides real life learning opportunities for Drysdale students

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Hospitality Review

Corporate Partners

• Jura Australia • QikID • Premium Beverages • Tasmanian Hotel & Catering Supplies • OnRoad OffRoad • Vanquad Vending • Beovista • Thirsty Camel • Wise Employment • Silver Chef • Moo Music • Steps • RAMS •WT House Betta Home Living • JobNet • Grinders • Lion Dairy & Drinks • Parr’s Heat Pump Centre • Hoshizaki Lancer • Collins SBA • Knight Frank • PPCA • Workskills • Samuel Smith & Son • Red Bull • Tas Water • Oakley Textiles • CRE Brokers • APM • Commonwealth Bank • National Australia Bank • Westpac Bank • ERM • Entertainment Publications • Europcar • The Smiths Snackfood Co • Small Business Safety Systems • First Aid Training Tasmania • ANZ • Bendigo Bank • Energy ROI • Qantas

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Hospitality Review

CONTENTS

Regulars: 3 President’s Report 3

Key Events in Tasmania 5 General Manager’s Report 6 Membership - Harbour Lights Cafe 9 Industrial Relations 10 Industry Skills and Workforce Development 13 Parliamentary Secretary’s Report 15 Opposition Report 17 [THAT] Foundation Report 19 Tourism Tasmania Report 25 Tasmania Police Report 26 Max Hitchins - You’ll never never know... if you never ever go... 29 Business Events Tasmania Update

Features:

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Decisions are made by those who turn up - by AHA National President, Scott Leach Divergence - Connecting people with business

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23 TasTAFE Drysdale students work with chef Massimo Mele at Winter Feast 31 Skills Conference provides real life learning opportunities for Drysdale students

CLUBS T A S M A N I A

Established 1839

August 2017 www.australianhotels.asn.au

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Decisions are made by those who turn up By AHA national President Scott Leach

In recent months, when speaking to members across Australia, I have constantly made a key point, namely, that is for our association to reach its full potential, it is vital for all members to participate in their local communities. All politics starts locally, whether that be a city suburb, a regional centre or a small country town. Members should get to know their local MPs, their local Mayor and councillors, their local police officers and their local newspaper editors and community leaders – hotels have always been at the heart of their local communities and always will be. The local publican is in a key position to provide balance in their own community on issues affecting our industry. Members are knowledgeable. Members are at the coal face. Members deal with the issues affecting their venues and patrons on a daily basis. I am asked constantly “what can I do, on a personal level, to make a difference in the public debate?”

The answer?

Work hard on community connections, engage with your community leaders and become part of the conversation.

But firstly and most importantly turn up and take part.

One of our greatest strengths is that we have about 6500 hotels spread across all electorates. Places where people – including most politicians - gather to talk and swap opinions and ideas and gauge the mood of their electorate. And there is no better barometer than the local publican.

That’s why the more individual publicans who are involved in discussions, the more knowledge and balance there is out there in the community about our industry the better. It is the quality of our members, their own unique knowledge and insights, which gives our industry strength right across Australia. Outcomes and debates can be favourable, or they can be challenging, but the most important thing to do is continue to front up at every discussion. We believe we can be – and are - the voice of reason on a range of issues from the backpacker tax to penalty rates, often in extremely challenging political climates. That’s when it is vital to keep up the message at the local level on who we are, what we represent and why our venues are an important part of the social fabric of their communities. I have been visiting the AHA State and Territory branches to meet with local hoteliers and update them on how the national office engages on policy issues – my advice to them on how they can contribute is that decisions are made by people who turn up. So get involved and voice your opinion, even if it’s not popular. We are getting better and better at doing this, but until we fully engage at the local level across all states our association will never reach its full potential.

We need to go beyond what any other group does and we have the capabilities and the will to do this.

The message is simple – decisions are made by those who turn up.

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Hospitality Review

PAUL JUBB State President President’s Report

THA Awards for Excellence As I write this article, we are just over a week away from our industry night of nights. The THA Awards for Excellence event is on Monday 21st August in the Tasman Room at Wrest Point. As it is every year, the winners on the night can then nominate for the National Awards on the Gold Coast on Monday 18th September at RACV Royal Pines Resort. This year I feel will be the biggest and best awards night we have held for many years so I encourage as many members and corporate partners to make the effort to get along and enjoy a wonderful night of socialising with friends from the industry. I would like to take this opportunity to wish all nominees the very best of luck in their chosen categories and I hope you all enjoy a wonderful night.

State Election With a state election due anytime between now and March 2018, the THA is working hard on finalising our election policy document to present to the political parties on our members behalf. A clear focus of our policy on behalf of our association is making a positive impact for our THA Members’ businesses. Whether that business is a restaurant, café, accommodation venue, hotel or club – we want to get outcomes from the political parties that help you in as many ways as possible to run your business. The THA through our CEO Steve Old and our THA Board, have been lobbying hard on behalf of our members for many months now and we are confident that we have built a strong foundation for support from the political parties for our members and industry. Some of the key focus areas of our policy for members are : - • Drive Economic Development and Sustainability; • A Regulation and Policy system that provides a better managed and safer industry environment; • Employment strength through focused Workforce Development, Training, Industrial Relations & Social Media; and • Focus on providing the benefits of Visitor Growth and the Shared Economy throughout all regions of Tasmania. Members need to be aware that a strong focus of our lobbying work is around getting great outcomes for our members. Not only will outcomes focus on our members but we will also strongly communicate our messages to our members and keep you informed as best we can. There is no better time than an election to seek the very best outcomes for our members and that is what the THA is working hard to achieve. Rest assured, we want to make your business the best it can be. If you have any policy ideas or issues you want addressed, please contact our office and we will include them on our policy document.

Regulation

Policy

Economic Development Shared Economy

August 2017 www.australianhotels.asn.au

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Key Events in Tasmania

Aug 2017 to Oct 2017

Aug 1

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* Tasmanian Whisky Week

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* Flinders Flicks

* Hadley’s Art Prize - Exhibition - 25/8 Hobart

4/8 - 13/8 Statewide

Flinders Island

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16

15

12 * Festival of Bright Ideas

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* HFC vs NMFC

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Hobart

UTAS Stadium

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Sep 6 29

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* Chocolate Winterfest

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* Junction Arts Festival 6/9 - 10/9 Launceston

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Latrobe

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Jul 8

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* Great Eastern Wine Weekend

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* Tasmanian Micro Brew Fest

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8/9 - 10/9 East Coast

Hobart

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* Blooming Tas Flower & Garden Festival Launceston

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* Elton John Derwent Entertainment Centre

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Oct 1

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* 29

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* Devonport Food & Wine Fest 1/10 - 31/10 Devonport

.... the place to be

Photos appear courtesy of Tourism Tasmania

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Hospitality Review

General Manager’s Report STEVE OLD CEO

With a state election due anytime in the next few months and with so much going on in the industry, we thought it was the perfect time to hold a two (2) day “Hospitality” focussed conference. Entitled “Hospitality – 2020 & Beyond…..Lead & Inspire”, we hope to bring a great range of speakers and topics to the industry and engage in a couple of days of high-level learning and engagement. The conference will be on Monday 9th and Tuesday 10th of October 2017 at Wrest Point in the Plenary Hall. The agenda is coming along extremely well and we will be launching the conference in the coming weeks once the THA Awards for Excellence has completed. But rest assured, we have already locked in some very high profile and engaging speakers with our key note speaker on day 1 being arguably the most sought after speaker in the country, and we have him locked in to speak with our industry! (Can’t wait to announce more soon) Keep an eye out for more information in the coming weeks as we look to launch our state conference and we hope to get hundreds of industry owners, managers and staff along to this exciting event. Social Media The THA has been very fortunate to receive state government support in the most recent state budget to employ a new social media coordinator. Will Davy has stepped into the role and has hit the ground running since the 1st July. Will is on an initial 12 month contract as he looks to build the THA’s presence in the social media space and engage with our members and industry. This is an exciting step for our association and members and I encourage everyone to follow us on our social media streams and make sure you don’t miss any key information that can help you and your business along with your staff. • Facebook - Tasmanian Hospitality Association • Twitter - @TAS_AHA • Instagram - THA_2593 THA Events As we have entered the final 6 months of the year and working to a very busy 2018, it is important to remind members that we have some very engaging and fun events to bring our industry together before the year ends. Not only do we have our state conference in early October, we also have our THA Awards night on the 21st August as well as more exciting events to come. Madi in the office as our events coordinator, is working hard on putting together an events calendar that allows members and corporate partners to engage together and share knowledge and ideas as well as share fun and enjoyable time with your industry colleagues and friends. I am working hard with Madi along with Anthony and Greg to put together an events calendar that will continually be updated and added to. Please keep an eye out in our THA newsletter as well as through this magazine and through our THA website and social media streams. Make sure you and your staff don’t miss any of the exciting events we have coming up. As always, it is a busy time for everyone so if you have any questions or ideas, please don’t hesitate to contact our office on 6220 7300 and we are here to help.

August 2017 www.australianhotels.asn.au

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Membership Report ANTHONY MCCONNON Membership and Corporate Relations Manager

In today’s economic climate, stories of hospitality businesses successfully operating for 20 years are few and far between. But that’s exactly the milestone that Robbie Marino from the Harbour Lights Café on Hobart’s Waterfront will achieve next month. Robbie took ownership of Harbour Lights in 1997 and in that time has used his extensive experience in hospitality to continue to evolve it into the award winning business it is today. Housed in a heritage building that dates back to the late 1800s, Harbour Lights today exudes charm and honesty and strives to deliver on its promise of an experience to be savoured. I recently caught up with Robbie and had a chat about his hospitality journey and what lies ahead. When speaking with Robbie the first thing you discover is that he is not the type of person who likes a fuss but his passion for his family, our industry and life in general is undeniable. Robbie has the skill of making every patron feel like they are the most important person in his venue. It’s not hard to work out why he is so successful. • Tell me about Robbie Marino today, wife, children, dog, cat, fish………….. I was born in Hobart, Tasmania in 1969 to parents Giovanni and Antonietta and was the youngest of five children. I come from a close family and have two brothers, Pompeo and Nick who lives in Sydney and two sisters, Maria and Francesca who lives in Melbourne. I married my wife Mary in 2006 on a beach on Hamilton Island and together we have three amazing children – Zara - 9, Jonni - 7 and Sienna - 4 – all of whom are mini foodies who are very capable in the kitchen! My children are all very aware of where their food comes from and we predominantly shop local and organic at home so they understand the seasonality of food which I think is important. I have always loved my sport and played soccer for years until I purchased Harbour Lights. I started following Manchester City in the English Premier League after my father gifted me a Manchester City top for my 7th birthday. I still have that top now and, in fact, my children took turns wearing it when City won the Premier League in 2014! I follow A.S Roma in the Italian League and those who know me, know that I have a real passion for my AFL team, Carlton, which I have been a member of for decades. I have passed this passion for the ‘Navy Blues’ onto all three of my kids and there is nothing I love better than when I have the chance to sit down and watch a game with them all dressed in their supporter gear hoping for a win! My love of sport has also been passed onto my kids and week nights and weekends are usually spent ferrying my older daughter and son to any one of their many sports matches – be it soccer, cricket, football, netball or basketball! My Italian heritage instilled in me a strong belief in the importance of culture and family and this is a big influence on my life today. • So Robbie, your parents came to Tasmania from Italy in the 1950’s and they were both amazing in the kitchen. Did you ever consider a career that wasn’t centered around food? Growing up in a large Italian family funnily enough, it was all about the food. I was always helping my parents make Italian sausages, passata or something related to food and watching my Uncle make

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his own wine and curing prosciutto for his family and friends. We used to grow our own vegetables in the garden and what we didn’t grow, someone else would so there would always be friends or relatives bringing over lemons, or silverbeet or tomatoes or oregano on a weekly basis. When I was young, my Mum worked at Italian restaurants around Hobart and my Dad was President of the Italian Club, Hobart Juventus soccer club and also founded his own soccer club – Hobart City Azzurri. He also became President of the Molise Association in Hobart and would host large functions and organise fundraising events. The kitchen really was the heart of our home and most nights were spent around the dinner table telling stories, eating and drinking. A career centered around food was an obvious step really – I don’t think I had much choice! My whole family was in hospitality in one way or another and despite an opportunity to pursue a career in real estate around the same time as I bought Harbour Lights, I opted to stick to what I knew best. I figured real estate would always be there, but the chance to purchase a business on the Hobart Waterfront would not be. • How did your working life begin? Funnily enough I remember during my high school days in the mid 80s, my brother Pompeo owned a pizza parlor in Moonah. I would walk there after school and wait for my Dad to pick me up and while I was waiting, my brother would ask me to help fill up ingredients or do other small jobs. As he was my older brother, I couldn’t say no but I remember how shy I was – I would run behind the counter and hide in the kitchen doing the jobs he gave me because I was embarrassed to face the customers! My brother was, I believe, the first pizza shop in Hobart to offer free home deliveries and this had such a positive impact on the business growth, that he was able to open another store in the City which years later I took over in partnership with a friend of mine. When the lease was up on this business, I went into partnership with my brother on a new pizza parlor named Valentinos in Derwent Park and worked here until we sold the business several years later. • September 1997 was an exciting time for you. Can you remember how you felt the day you opened the doors to the public? I do remember it quite clearly. I had a handover on the afternoon of Friday 26 September and I remember I was there very late on Friday night and all weekend scraping signage off the windows, taking down curtains and moving some things around to get ready for a Monday opening. All weekend I had people tapping on the windows asking if we were open and I remember thinking to myself “what have I got myself into?”

My first day of trade was Monday 28 September 1997. I recall feeling really excited about starting this new chapter in my life and being ready to get stuck into it. I think I knew even back then that this was going to be a long-term proposition for me and I was thinking ahead to where I wanted to be and what improvements I could make. Funnily enough I’m still the same way now and always looking at ways to develop the business. I remember opening on the first day – I was there with my Mum, Dad and another staff member. I was keen to see how my first big change would go down…I had taken away the old Haros Boiler and instant coffee and put in a two group espresso coffee machine for some real Italian coffee. Introducing real Italian coffee was a big move but I figured if nothing else, at least I could make myself a good coffee while I waited for the customers. I didn’t have to wait long. The customers started coming straight away. I had also introduced some Italian cuisine to the menu and these proved popular. I remember the previous owners coming in on the first day to help guide me through lunch service and saying they had never seen the Café so busy in the entire time they had owned it. The small changes were working but I didn’t want to change too much too quickly. It was this calculated approach to developing the Café that I think helped get me to where I am today. • Looking at the business in 2017, is it what you hoped it would be? Yes it is. I’m always looking at what improvements I can make and how I can develop the business and keep it fresh and competitive but I’m happy with where I am now. In particular, the new urban look on the waterfront and my outdoor dining space. For years I wanted to expand my outdoor dining and offer customers more options with alfresco meals so it was great to finally do that at the end of last year and develop it more this year. I’m also about to introduce another side to the business where I will be selling local Tasmanian made products such as honey, fudges, relishes, jams amongst other things. • How important is local produce to the success of your business and do you find it easy to access? We’re so lucky in Tasmania to have to the best produce in the country right on our doorstep. The quality of our produce is great when designing menus and specials. I think it’s also important as we’re located on the waterfront and in a busy tourist area so we’re not only responsible to our local trade but also we have an opportunity to showcase this great produce to visitors to the State. I think it’s great also that we have so many clever small food suppliers that have created some great Tasmanian food products and I have plans to showcase these in the Café and help spread the vision of these businesses.

August 2017 www.australianhotels.asn.au

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• What has frustrated you on your journey? Obviously in my 20 years of owning Harbour Lights, I’ve seen a lot of things and come across many situations that have slowed down my progress. I’ve had ideas quashed and initiatives laughed at but each time, I have pushed through and come out with something successful or learnt a valuable lesson that I have taken on board for future projects. I prefer to be positive minded and I love my systems and structure. I always find it better to look for solutions to problems and keep innovating stay fresh and current. • Is there anything about the industry you would like to change or see improved Often, I believe the hospitality industry is growing so quickly and I’m starting to think that especially in Tasmania there are far too many new venues opening including bars, cafes, restaurants, food trucks etc for the current population. I understand how it creates job opportunities and competition but as quickly as a new venue opens, another seems to close so is it really creating opportunities or just leading to constantly displaced staff? I think there needs to be more consideration or a process for people that want to open a new establishment so they understand that there is more involved than just opening the doors to public. My Dad would always talk about this and he would say that the Government should offer a grant and a process to follow for business entrepreneurs interested in opening a new venue. By offering incentives for new business entrepreneurs for purchasing an existing business for sale rather than opening a new one in the area, particularly where areas might already be flooded with many eateries or venues, there may be less businesses closing and more likelihood of success stories. I also believe that the industry can improve on the skills levels of staff. It is something I think can be explored at school level. If the skills are taught early on it will improve service as a whole. Also customer service basics such as focus, eye contact and communication could be improved. If someone is in the retail industry. the transition to hospitality is harder these days because there is less customer interaction in retail than there used to be. These staff then move into hospitality and often struggle with the constant interaction and need to be available and aware of customer’s needs the whole time. More on-the-job training and decision making during service would benefit everyone. Even just an understanding that each service can be different in hospitality and you often need to be able to think on your

feet. More skilled staff would only benefit the industry as a whole. • What other passions does Robbie Marino have apart from your iconic venue? As I’ve mentioned, my family is the most important thing to me. My parents instilled in me a real sense of responsibility and respect. I used to listen to my Dad tell stories of how he left Italy as a motivated 18 year old with nothing more than a few dollars to his name but with big dreams to make a better life for his family and my mother. I understand the sacrifices he made for us growing up and the decisions he made and I feel proud that I can know share these with my own children and instill the same sense of pride and belonging with them. • What plans do you have future and where do you hope to be in 2027? In the future I would love to share my experience and consult and mentor small business owners in the hospitality industry. There are a few projects that I believe Tasmania can benefit from and I’d like to be able explore these options. In 2027, I’ll be 58 – maybe I’ll be answering questions on how I survived another 10 years in the industry! • Do you have a humorous story which came from Harbour Lights you would to share? Well, where do I start. There always seems to be something funny to laugh about at the Café. I may be notorious for pranking staff and taking the mickey out of customers for a laugh but one particular experience always brings a smile to my face. As anyone in hospitality knows, the minute you close the kitchen, someone will walk through the door wanting a meal. One day when this happened, I overheard my staff member tell this new group of customers that our kitchen had just closed so we couldn’t help them and I glanced up to see who they were speaking to. Well, in the blink of an eye I had stumbled over to the customers and told them (to the surprise of my staff member) to take a seat as I would happily open the kitchen for their group. All my staff looked at me in shock trying to understand my motivations and when I told the kitchen staff to expect another docket, one of my chefs who quickly glanced through the pass, made the comment that I had only opened the kitchen because the customer was a pretty woman. I was quick to point out though, that not only was she gorgeous, but she was Jennifer Hawkins and she had just walked in with her film crew of six…who wouldn’t open for them?!

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Industrial Relations Report MERV SALTMARSH ER & Business Improvement Manager

Mobile Phones can compromise SECURITY AND PRODUCTIVITY

Members and Employers should not only consider productivity problems, but also security and importantly, safety of employees and the employer premises when controlling mobile phone use at work. Our industry includes many areas of potential ignition be it flammable or as detailed below, and largely fall within three facets of mobile phone use that have implications for the safety of employees and employer, security and also productivity and distraction implications. 1. Safety The possibility of radiofrequency or electromagnetic noise, which could interfere with electrical equipment and can potentially cause flammable or sensitive materials to ignite. 2. Security “It’s a situation where in fact the utilization of the hand held phone – the apparatus itself – can create a security event.” In such circumstances, an outright prohibition within the important place is warranted 3. Productivity and Distraction Another problem, which is much more common, is the fact they could become a major distraction. For example, “ “If someone’s on a mobile phone in the course of their normal duties, they’re definitely not going to be paying the complete level of consideration to the action or customer and again the personal safety of self and others. It has to be said when the catch cry of “the customer is why we are here” it is not a good look and also not unreasonable for an employer to adopt no phone use in the course of your normal duties In environments, the distraction is observed as a productivity issue more than a security danger “In the exact same manner where people spend an excessive amount of time gossiping across the water cooler or similar and spending an excessive amount of time playing apps or texting may cause distraction and lost productivity. Consequently, offenders ought to be disciplined and counselled regardless of whether their actions present a safety, security or ensuring genuine vigilance to customers and all within the work area hazard or not. In many cases, an outright ban won’t be warranted by the problem of distraction on mobile phone use. However, there are several

environments where “all distractions must be absolutely removed” Outright bans are scarcely the answer Even if mobile phone use doesn’t present a serious security danger, the significance of getting a policy to supply clear guidance is a suggested approach. “In the exact same manner that businesses have e-mail and web policies, it’s significant that businesses also think about using the mobile phones.” Policies Policies similar to social media policies should characterise the kind of information which could be retrieved on phones, like family emergencies obviously would be supported. Determine time limits regarding where and when they could be utilized, and contain guidelines around proper means to speak with customers and colleagues, “In that respect businesses have a good number of vested interest in ensuring they elevate these concerns.” In workplaces where particular areas are thought to be high risk due to traffic or machines, signage may also help in deterring mobile phone use. There are risks in going too far, just since there are risks in failing to deal with problem. “In the present skills environment, it’s hard for employers to discover highly skilled workers however nothing should compromise safety of self and others . Mobile phones can be “an utterly brilliant communication tool” and an “enormous” security tool. Employers can have thorough discussions with supervisors about unfolding safety dangers and guide workers of the safety event almost instantaneously. An unnecessary prohibition could do an organisation more damage than good, however it is not an unreasonable approach for employers to suggest breaks are the preferred approach to making or responding to calls or social media. THA provide advice and support in reviewing and or developing policies and procedures for members. If your organisation requires assistance feel free to contact our office and Merv Saltmarsh ER/Business Improvement Manager.

August 2017 www.australianhotels.asn.au

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Industry Skills and Workforce Development STEPHEN LONG Industry Skills and Workforce Development Manager

Building new employment sources – Hospitality Awareness

One of the major outcomes for the THA Workforce Plan is the re-engagement of the industry with employment services – these employment services have a huge client list and should be a major source of employees for the hospitality industry. There is an untapped and unused workforce with employment agencies that must be made available, and attractive to venues for employment – the industry needs to be demystified, and the industry needs to accept a new employment dynamic using employment type agencies. THA is engaging with employment providers (JobActive, Not for Profits, Disability, Migrant Education, PaTH providers etc), and with the Tasmanian Department of State Growth and the Commonwealth Department of Employment to provide more options in employment. There is a distinct lack of training undertaken in the industry due to regionalism, casualisation and a training regime focused on and committed to accredited training. This program provides a simple step up for non-participants in training that will provide a pathway to accredited training by introducing a positive environment and outcome for workers that promotes an awareness of training opportunities. The program works this way: • THA has, through the Minister for State Growth, The Hon. Matthew Groom, obtained funding for this project • THA has approached (and eyeballed) 50 different agencies across Tasmania – 5,000 vehicle kilometres + wear and tear on footwear. • THA has developed a framework for the sessions, agencies have agreed to provide clients, TasTAFE have provided access to Drysdale in Launceston and Hobart and members have agreed to take participants on venue tours to better educate them about how a venue works. Many thanks to the Kermandie Hotel, RACT/ RACV Hotel, Hadleys Hotel and The Old Woolstore in Hobart, Penny Royal in Launceston, Quality Gateway in Devonport, Comfort Hotel in Burnie, Tall Timbers at Smithton, Bayview Inn at St Helens and Comfort Inn the Pier at George Town. – getting to regions is a very important principle for the THA. • TasTAFE have sourced presenters for the program and after some spirited sessions, understood and embraced the principles and delivery requirements – it’s not a teaching session, it’s information delivery and storytelling to better inform clients of the opportunities. • After sessions are complete, participants indicate their desire to be involved in further training

• Training will provide a better placed cohort of employees – trained enough to be of use on day 1 for employers but not qualified. • These trained employee opportunities will be advertised to our membership in late September/ early October for employment. There are a few things that have enabled THA to provide the sessions in a way that engages the clients that come from the employment agencies, and these are from Job Actives, Disability Employment, PaTH program (C’wlth government), Migrant Education, Not for Profits and anyone else we can find. The best enabler we have found is in digital presentation: • Videos of people in the industry • Training videos – see Typsy info later. • Story telling – our presenters have worked in the industry – they have a story to tell, participants have stories to tell, other staff at TasTAFE have contributed their stories and people at venues have done the same. Great stories of what it means to work in Hospitality – thank you to all who have contributed. We push on with the program and we are looking now at pushing it out to schools – the next step, and one that is logical and fits well with our Workforce Plan.

BE READY IN OCTOBER – WE WILL BE MARKETING EMPLOYEES TO YOU.

Introducing

For the THA, Typsy is the vehicle that gets people involved in training – it is our pathway to “participation”. A key plank for our Great Customer Experience program is contact, diagnostic, presentation and ultimately training at your venue, when you want it, not interfering in service and available when you need it. Typsy allows us to meet those requirements. It’s not accredited training but it will give your people some of the skills they need to “just do the job you want them to do”. It also provides an experience that demonstrates to your staff that training is a good thing, and we hope that leads to staff embarking

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Hospitality Review

on a Skills Experience through accredited channels. A better skilled industry is in all our best interests. Below is some info from Typsy – please look at this and ask yourselves the question – will it hurt me to give it a try? Is online training the answer for millennials? A recent survey has revealed what millennials want from the hospitality industry, and the answers might surprise you. One of their top concerns is simple – they want to work for companies that offer training and development opportunities. Of course, introducing a training program into your venue works well in theory, but getting staff to engage with that training can be another battle entirely. People have different learning styles, so applying a one-size-fits-all approach is unlikely to keep everyone interested.

you value their professional development, which will increase their loyalty to your business.

You can schedule training on your own terms Training is most effective when it’s consistent, and one of the most convenient features of Typsy is that you can schedule training courses out to your team at any time. Upload a list of your employees into Typsy, and then organise them into specific groups and roles. Then allocate training to those who need it, whenever you choose. For example, if your front of house staff need a refresher on their service skills, you can schedule training courses to that particular group. Or schedule training to a single staff member, or to everyone in the organisation. Your options are flexible, and scheduling only takes a few simple clicks – freeing up your day for other things. You can monitor your team’s progress The management dashboard shows you what your staff are watching (or not watching), if they have completed assessments, if their training schedules are overdue, and how many hours of training they have completed overall. It’s a fantastic resource for determining who your engaged staff members are, and who needs an extra push.

If your staff are not immediately stimulated, they will stop concentrating, which puts added pressure on you to create training that is engaging.

Staff can learn anytime, anywhere, on any device Why restrict training to a particular time or day when you can learn anytime? Typsy is available on desktop and as a mobile app (via the App Store or Google Play). Your team can watch training videos wherever they are, whenever they like. They can skill up on the bus before a shift, in the break room

THA has partnered with Typsy to help members solve this issue. Typsy offers staff the chance to learn new hospitality skills through bite-sized online courses. It’s a fun style of learning tailor-made for the millennial generation. The Typsy platform caters to a number of different learning styles. There are online videos to watch and engage with, written resources for readers and writers, and exercises for kinesthetic learners. Videos are short, sharp and fun Your staff can explore a growing library of short and snappy video lessons. Categories include bartending, coffee, management, marketing and service. Typsy listens closely to the demands of its members, and new courses are constantly being added on topics that Typsy’s instructors are chosen because they are world leaders in the hospitality industry, and because they are passionate about empowering others. They are World Barista Champions, award- winning restauranteurs, celebrated bartenders, consultants and educators, and they have invaluable wisdom to share. They hail from all over the world, which would make attending their training sessions impossible on a normal day, but Typsy brings them straight to your door. You can make training rewarding are most relevant to you and your staff. Staff can access world-leading instructors

during the day, or from the couch when they’re at home – the options are endless. Giving them the ability to self-study when they need help is a great morale booster, and it will lift the quality of their work. Proper and ongoing training should be a priority for all hospitality venues. According to the Council of Hotel and Restaurant Trainers in the US, “companies who spend 5% or more of their budget on certified trainers experience 23% less turnover than those who don’t.” That is undoubtedly true of hospitality businesses in Australia as well, where the employee turnover rate has reached peak levels. We need to show young people that the hospitality industry is a viable career option for them, and that we care about their training and development. By offering them access to resources like Typsy, we can ensure that the future of the industry is bright. To learn more about Typsy’s online training, or to request a free demo for your business, visit the website now.

Your staff have the chance to complete an assessment. If they pass, they earn a certificate, which they can proudly display on their Typsy profile. You can use this feature to create friendly competitions between staff. Rewards motivate people to constantly challenge themselves and take things

http://mbsy.co/typsy/25969129 Facebook | Twitter | Instagram | LinkedIn

to the next level, which can only benefit your venue. By offering staff the chance to earn certificates, you’re also showing them how much

August 2017 www.australianhotels.asn.au

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GUARANTEED SIGNIFICANT SAVINGS ON YOUR MONTHLY FOOD BILL

If you are not presently dealing with Tasfresh, we have an exciting offer for you! If you are interested in finding out how we can guarantee you savings, please contact us and we will explain how;

Southern Region Contact: Rikki Braslin Phone: 0418 124 308

Northern Region Contact: Zane Shearing Phone: 0429 530 339

North West Region Contact: Shane Russell Phone: 0408 526 622

100% Tasmanian owned and employing over 150 Tasmanians with depots in Hobart, Launceston, Devonport and Burnie, Tasfresh has the scope and experience to service your food and related needs. Including;

FOODSERVICE With thousands of frozen, chilled and ambient products on our shelves and access to thousands more on demand, if you need it we most probably have it already or can get it! FRESH FRUIT AND VEGETABLES Supplying a full range of Tasmanian and mainland product from our extensive network of farmers. Including specialty items. FRESH MEAT Supplying a full range of Tasmanian and mainland product. Including all grades of whole or portion cut primals plus a full range of value added products from our own in house wholesale butchery.

COFFEE As the Tasmanian agent for Jacobs Douwe Egberts coffee and tea (Manfredi, Piazza Dioro, Mocona, Harris, Cafitesse, Pickwicks) we offer a full range of price and quality options along with access to equipment, support and training. SNACK FOODS Supplying a full range of chocolate bars, lollies, crisps, nuts and impulse purchase snack foods. PACKAGING, CLEANING AND OTHER NON-FOOD CONSUMABLES

Why not simplify your life and source everything from one supplier?

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enquiries@tha.asn.au 03 6220 7300

Hospitality Review

Parliamentary Secretary Report ROGER JAENSCH Parliamentary Secretary for Small Business, Trade and Red Tape Reduction

Tasmania’s booming visitor economy is driving a massive increase in demand for skilled workers in our hospitality sector. There is no doubt TasTAFE is integral to our future by providing the skills needed for our growing workforce. Every year we invest more than $100 million in vocational education and training, with TasTAFE accounting for more than 70 per cent of our total VET spend. Despite what you may have heard, the number of apprentices and trainees in training at TasTAFE has actually grown over the last year, reflecting Tasmania’s strong economy under this Government along with the increasing demand for skilled workers. Overall, TasTAFE apprentice and trainee enrolments have grown by 5.6 per cent over the past year, from 4353 in 2015 to 4595 in 2016. These figures reflect the strength of TasTAFE’s ability to deliver training that is contemporary and relevant to the needs of industry, working in partnership with employers and continually seeking feedback in relation to the quality of training. The use of technology to support and record workplace learning is growing, and the constant effort to get the right balance of on-the- job training and campus-based training for apprentices and trainees is paying off. This year has been an exciting one for hospitality students, with the next generation of hospitality workers given the opportunity to work alongside world-renowned chefs Alain Passard, Dominque Crenn and Christian Puglisi at TasTAFE Drysdale’s Great Chefs series. It is great to see TasTAFE Drysdale students from Cookery, Hospitality, Tourism and Events delivering their educational experiences in these

popular culinary events, which I know many people from the north and the south of the state have enjoyed. However, we accept that in recent years, particularly given the massive increase in demand, we are not delivering the trained workers that the hospitality industry needs. In particular, the once iconic Drysdale College needs an overhaul. We want to make Drysdale great again, which is why, in our recent budget “Building Tasmania’s Future”, we committed $2.65 million in capital funding and $550,000 in recurrent funding to establish TasTAFE Drysdale as a Centre of Excellence for tourism and hospitality training. We also commissioned a report into Drysdale’s operation and future, which delivered a number of recommendations that we are now closely considering. I expect the Government will be in a position to announce our response to this report very soon, and while no final decisions have yet been made, I do want to make it clear that we absolutely accept the need to overhaul the way that Drysdale operates, and to build much closer links with the hospitality sector. TasTAFE provides practical training and real-life skills. Many courses offer work placements in industry, and connect students with potential employers, from IT students running a help desk, to budding chefs working in Drysdale restaurants with world-class chefs. I would like to thank all TasTAFE staff for their commitment to their work, and the continued support and interaction with industry to ensure that TasTAFE provides the highest possible standard of skills and training to young Tasmanians.

August 2017 www.australianhotels.asn.au

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ALWAYS POLISHED NEVER DULL

Contact your Treasury Wine Estates representative on 134 893

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enquiries@tha.asn.au 03 6220 7300

Hospitality Review

SCOTT BACON Opposition Spokesman for Tourism and Hospitality Opposition Report

I recently had the pleasure of attending the Cradle Coast Regional Tourism Awards night in Burnie with my colleague from Braddon, Shane Broad. From the moment we walked through the doors of the Burnie Arts & Function Centre, we were treated to the best of what the region has to offer. The team from Southern Wild Distillery in Devonport had people lined up to try their world-class gin. The business is a classic example of the explosion of high quality beverages on offer across Tasmania. Whether you look at wine, beer, cider, whisky or gin - Tasmania is making products on par with anything in the world. It’s further enhancing the reputation of our hospitality sector and Tasmanians are taking great pride in drinking home-grown products. Of course the whole night was a celebration of the region and the menu showed off some of the food the Cradle Coast is famous for. Petuna salmon, Hursey lobster from Stanley and lots of other local delicacies were enjoyed throughout the evening. The awards themselves were a great snapshot of the experiences being offered, not just in the region but right across Tasmania.

And the winners were a cross section of established tourism and hospitality icons and newcomers making their mark on the sector. From the revitalised West Coast Wilderness Railway to newer businesses like Roosters Rest at Port Sorell, the winners all share a passion for looking after visitors to Tasmania. On behalf of Labor Leader Rebecca White and all of the Labor team, I would like to congratulate all the winners and nominees for the enormous contribution they make to tourism and hospitality in Tasmania and the broader economy. I’d also like to thank the organisers and sponsors of the event who put together a terrific evening. You only had to listen to the passion in the voices of people like Marcos Ambrose (Thousand Lakes Lodge) and Anthony O’Hern (Cradle Mountain Canyons) to know the sector is in very safe hands. Labor is committed to investing in regional tourism and we are excited about listening to and talking to as many Tasmanians as possible about their priorities for the sector and what we can do to help. From investing in infrastructure to making sure we have a skilled workforce to help the sector expand, Labor is committed helping hospitality and tourism in Tasmania grow.

Turn up the heat and increase your customer satisfaction with our $5,000 Flame Effect Fire grant.

Enhance the interior style and atmosphere of your premises with the instant warmth and visual appeal of a mesmerising flame effect fire. To apply for up to $5,000 towards purchase and installation of a flame effect fire for your premises tell us why your business would

benefit from a flame effect fire and how you will help us expose more Tasmanians to a natural gas flame effect fire. For more information on the grant and to apply, please contact Ross Graham on 0448 008 062 or ross.graham@tasgas.com.au

• Offer only available for 10 commercial customers on the natural gas pipeline. • Flame effect fires are the preferred appliance but other heating appliances will be considered upon application. • The grant is for a maximum of $5,000. Amount and approval will be under the discretion of TasGas

Naturally better

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August 2017 www.australianhotels.asn.au

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The service, the selection, the Tasmanian Hospitality Association member benefits As a Tasmanian Hospitality Association member you’re entitled to a wide range of banking benefits, from waived fees to discounted interest rates. You’ll enjoy a banking relationship that works to your schedule, not ours. Your dedicated Relationship Banker is mobile, and ready when you are. And your banking is the catalyst for positive change. It means we can help fund vital projects in communities across Tasmania, and support local clubs, schools and community groups. For seamless banking with a social conscience call your dedicated Relationship Banker, Richard Mulligan, on 0428 381 211.

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enquiries@tha.asn.au 03 6220 7300

Hospitality Review

Bendigo and Adelaide Bank Limited (the Bank) ABN 11 068 049 178 AFSL/Tasmanian Credit Licence 237879. (S56379) (360105_v1) (7/06/2017)

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