HOSPITALITY REVIEW TASMANIAN August / September 2022 Best of Tasmanian Hospitality ready to shine at state’s biggest event
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INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: Central Highlands 9-11 Minister Update 13
National President Update 14-15 Workforce Development 16-17 IR Update 19 Opposition Leader 21 FEATURE: Agfest 22-25 Great Customer Experience 27 Membership & Corporate Update 29 FEATURE: Great Eastern Wine Week 30-31 Clubs Tasmania 32-33 FEATURE: Bar Awards 34-35
Great Eastern Wine Week
Tas Police Update 36 Liquor & Gaming 37 TasTAFE 39 Hospitality Dr 45
Bar Awards
HOSPITALITY REVIEW TASMANIAN BY
For editorial enquires contact Adam Smith adam@tha.asn.au 0417327093
@tashospitality
@tas_hospitality
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PRESIDENT UPDATE
The role of president of this wonderful association is something I am extremely excited to be sinking my teeth into. It is a true honour to be taking over from Paul Jubb, who throughout his entire tenure worked tirelessly to lobby for the hospitality industry and specifically the best interests for Tasmania on the national stage. Under Paul’s leadership the THA has grown to be the peak body representing hospitality businesses in our state and he has been instrumental in helping our sector grow. I look forward to continuing to work alongside ‘Jubby’ into the future as he remains on the board as our vice president. My aim is to build on the great work that Paul has achieved. I’m passionate about our industry, I have lived and worked in pubs all my life and as president I will ensure the THA continues to assist everyone improve their businesses. There is no doubting we are still in turbulent times as Covid disrupts our day to day lives and guiding us through this remains the number one priority. Things have improved from the nightmare two years of 2020 and 2021, but the fact is we are still clawing our way back to be set up for a sustainable future. I’m also pleased to announce Steve Old has agreed to another five years as our illustrious CEO. I’m not sure you will find a harder advocate for our industry and securing Steve to guide us forward is great news. We have seen recently that discussions of mask mandates have again surfaced. The position of the THA board is that returning to enforced mandates for our industry would be a massive backward step and a huge blow. Everyone understands Covid cases are rising quickly as we enter the depths of winter, and we know our businesses are not immune to the impacts of this. Staffing levels are in a consistent state of flux with people being required to isolate and take days off work.
We fully support and endorse everyone wearing a mask in any setting should they wish to do so, and in high- risk areas such as hospitals and aged-care facilities it makes complete sense to have additional measures in place. But our argument is when it comes to hospitality venues, it should be up to the individual to be vigilant and take responsibility for their own actions. An opinion piece from our WA friends and Bradley Woods last month in the media also took this stance. To quote from Bradley’s article, “mandated public health measures should be reserved for extraordinary situations, rather than being a default position” and “the community is looking to life beyond the pandemic and there is general acceptance that this requires replacing government intervention with personal responsibility.” I couldn’t agree with Bradley more. Despite suggestions in some circles in Tasmania, this isn’t about being controversial or trying to obtain special privileges. It is simply accepting that Covid is here, it doesn’t look like going anywhere soon and it is time for individuals to make their own decisions. Of course, the best protection against Covid is vaccination. I urge everyone who isn’t fully vaccinated to do so and if you are eligible for your boosters to book in for those. It is the best way to stay safe while still supporting our hospitality venues.
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CEO UPDATE
Following months of exhaustive planning we have finally arrived on the cusp of our first appearance at Agfest and I know everyone at the Tasmanian Hospitality Association is extremely excited for this year’s event. The THA has an amazing space at one of the state’s biggest attractions to showcase the Best of Hospitality in Tasmania, and across the four days there will be an abundance of activations both inside and outside our pavilion. The opportunity to highlight a selection of premium produce our industry offers in a hospitality focussed area, at one of Tasmania’s most renowned events, will be hugely beneficial and I can’t think of a better way to promote everything the industry has to offer than by bringing it to the huge Agfest crowds. From the likes of Angus Gourmet Steak Sandwiches, Lenah Game Meats and Tassal to a host of distilleries and breweries ranging from Willie Smiths in the south’s Huon Valley to Scottsdale’s Darby-Norris Distillery, there will be something for everyone and we are determined to make our site the biggest and best Agfest has ever seen. In addition to our food and beverage offerings, we will also have stalls for our partners TasTAFE, VXT and Tourism and Hospitality jobs. The future of this great industry relies on attracting both the next generation of talent as well as more experienced workers either looking for a change or to pass on their wisdom and punters will have the chance to see exactly what opportunities are out there. Speaking of the future of hospitality, we have recently launched one of our major projects from the past 18 months – our Hospitality 2030 document. We engaged with key stakeholders and consumers across the state to develop this visionary document. The consultations, which were done by independent contractors, have uncovered a range of key priorities and areas of focus which require addressing, and we need to start now to ensure this industry, Tasmania’s third largest employing sector, remains vibrant and healthy.
Sessions were held in Burnie, Launceston and Hobart in late July to unveil the main points of this vision, which will be the THA’s guiding document on an eight year journey and hard copies will be arriving to every business in Tasmania shortly. We understand Hospitality 2030 will evolve and align with new challenges and issues we encounter in the coming years, but this is the first building block to safeguard Tasmanian hospitality. And with continued support from the State Government for our programs and initiatives which assist workforce development and upskilling the sector, I’m confident our vision can be achieved successfully. Finally, I must extend a huge thank you to our outgoing president Paul Jubb. Paul has been an amazing ambassador for the industry, he never stepped away from a challenge if he thought it would benefit the sector and the respect he commanded at national level was second to none. He has been a huge support to me and I thank him sincerely for his assistance and friendship over many years. The association is in very capable hands with his replacement Ben Carpenter, who is just as passionate and will bring some new ideas and perspective to the board and I look forward to working with Ben.
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Always one to follow his gut feel, well renowned chef Paul Foreman has helped put the Central Highlands on Tasmania’s ever growing hospitality and tourism scene – by adding a bit of fun to his traditional pub fare.
CENTRAL HIGHLANDS REGION FEATURE
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P aul Foreman has proven during his near 40-year career in hospitality he is more than happy to ‘walk to the beat of his own drum’. So when an opportunity arose three years ago to join the redevelopment venture at the Great Lake Hotel with the Johns Group, there was no hesitation in getting involved. Foreman, who has spearheaded award winning establishments such as Gondwana and Marque IV as well as run his own food truck business Black Box Kitchen, has the skills, expertise and background when it comes to fine dining restaurants. But taking on the project of overhauling the Great Lake Hotel kitchen was a different kettle of fish. The Central Highlands is a highly popular region for activities such as fishing, shooting and hiking, where schnitzels and an old fashion steak remain the most popular choices after day long ventures on the water or in the bush. However the challenge of slowly changing the perception of the area’s culinary offerings was one Foreman was willing to undertake. “I remember the first trip to the hotel was quite interesting. I’d never been to the Great Lake. Actually, I had only been as far as Bothell,” Foreman says. “I saw the gun shop in Bothwell… and then I saw a ute with all these wallaby carcasses hanging off the back and went ‘yep, I’m in the Highlands now, I’m really heading up that way’. We went and visited the hotel and there was a lot of work to do, which is what I like. I like to go from ground up as much as possible because the challenges are there and you can do so much. “I’ve been doing this for 38 years or something now and I’ve tended to dip my toe into a lot of things. I don’t really generalise myself as one particular style of chef. I’ve really done everything from food van, to cafes, to hotels, International Hotel, consultancy with the Hilton over in P&G [Papa New Guinea]. “I’ve never really worried about what other people think, it’s something I’ve tended to walk to the beat of your own drum or whatever that saying is, because you know what, at the end of the day, you’ve got to do what’s in your heart, you have got to go with your gut, the gut feeling’s the big one. Otherwise, you lose yourself and your identity goes a little bit.” As expected, upgrading the menu from old school pub fare was met with scepticism early on from some regulars, but it is something Foreman was prepared for. He knew not everyone would embrace the new direction the hotel was going in, but after three years a platform has certainly been laid. Earlier this year at the
THA Awards for Excellence, the Great Lake Hotel was crowned Hotel/Pub Tavern of the Year – Regional, as well as Best Pub Style Accommodation. “The first year or two we copped a little bit of flak from being a country hotel to sort of stepping up into a bistro and adding some interesting items to the menu,” Foreman says. “But we still are maintaining those ground roots. Your parmie and all that is still there, but then we could put on a tempura wasabi prawn, or something like that. “We know how far we can go. At the end of the day, whatever business you do, you’ve got to work towards your demographic – but you do it well. That’s it. You just do it well, and simple can still be done terribly wrong. “Parmie and everything is what it is, and we make sure we look after the punter with those dishes, we do them well but then we look at the other ones we can have a bit of fun with like our specials and our special events.” Functions are where Foreman gets to showcase his flair – and where his love of a degustation menu shines through. The Great Lake has hosted several in the past couple of years, including a THA event which included industry and Government representatives, where a menu showcasing some of the best produce Tasmania has to offer – including Tunnel Hill mushrooms, Doo Town venison and cured Huon Ocean Trout was well received by all in attendance.
“We’ve done a Pooleys Wine dego, a food and wine match and obviously we’ve done the THA function which was good fun. They’ve been well received in general, we get a little bit limited because of our accommodation and people can’t stay so it makes it a little bit tricky. “We’ve also done our Christmas in July’s, Queen’s Birthday, things like that and they’re becoming quite popular. We’re still restrained a little bit, we can’t go crazy because we’re going to turn people away and we definitely don’t want to do that. “We’re very lucky we’ve got some great produce to start with, so at the end of the day, we don’t have to do a huge amount with it, which is fantastic. I think we take it for granted sometimes and I think you need to go out of the state to realise how lucky we are. Like it has done to many ventures, the Covid-19 pandemic has halted some of the Johns Group’s redevelopment plans, including the construction of accommodation offerings. Timelines have been pushed back, however other projects are on the horizon which continues to keep Foreman excited for what lies ahead.
“We’re looking at developing a community garden, which will benefit everybody in the area and it will be all hands on deck for that. I’m looking forward to developing that, that’s going to be amazing for the area and the hotels. “We’re also still striving towards this new development, which is going to be 50 rooms, bistro, tavern and conferencing, production kitchen. The hotel we’ve got at the moment, we renovated and we’ve done the accommodation, I’m sort of putting down to our training hotel. This is our getting everything right, lined up, so we’re ready for this big international one hopefully in the next four or five years. “The trail obviously coming up, we’re looking at that as well, which is exciting. It’s going to bring more people to the area which will help everybody. It’s a great challenge, still is a challenge every day, new things every day still and it’s really good working with a bunch of people that not all of them have been in hospitality. There’s been a few green people that have come on board and they’ve really developed and listened, which has been great.”
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Minister for Hospitality and Events Nic Street
EDITORIAL
Tasmania’s hospitality industry is vital to the State’s future economic sustainability and the Tasmanian Liberal Government is committed to supporting the growth of the sector. Last year, the Tasmanian hospitality sector, through perseverance, continued commitment to innovation and sheer hard work, contributed more than $720 million to the Tasmanian economy. This year, we are confident we will continue to see that contribution increase and we are deploying additional support to assist in facilitating the sector’s growth. In the few short months since the THA’s last edition, we’ve seen many developments in the hospitality sector, right across our great state. The Tasmanian Hospitality Association has elected a new President in Ben Carpenter. An accomplished publican in his own right, Ben enters the new role after Hobart stalwart Paul Jubb’s decision to step aside from the role. It’s safe to say that Hobart and Tasmania’s hospitality sector would not be in the strong, vibrant position it is today without the work of Paul, who has served on Australian Hotels Association and THA boards since 1989. I would like to thank Paul for such an immense period of service and wish Ben all the best for his new role. The Revitalising Hospitality Venues Grant Program opens on the 1st of September and will grant $5000 to eligible hospitality businesses to support them to deliver projects or purchase equipment that will build capacity, assist with COVID-19 recovery, or assist to improve productivity.
A pool of $750,000 will be available for Tasmanian hospitality venues and I encourage you to head to the Business Tasmania website to see if your businesses is eligible. Applications will close on November 30. As a Government, we continually see in our trade statistics and economic data that consumers on the mainland and overseas want what we have here in Tasmania. Fresh produce, storied producers and performers, in one of the best natural settings on the planet. This draws people in, and we aim to ensure we have a balanced events calendar that showcases it. To assist event organisers reach their target audiences, the Government has recently launched our Event Marketing Tasmania grants for events taking place in 2023. This program offers up to $10,000 for Tasmanian events wanting to boost their marketing efforts through professional videographers, social media campaigns or other targeted marketing tools. Some of the recent recipients included the Great Eastern Wine Week, the Koonya Garlic Festival, and the fantastic Tasmanian Gin & Spirits Fair among others, but what they have in common is the benefit they drive for the local hospitality businesses around them.
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Australian Hotels Association President Scott Leach
EDITORIAL
“…democracy is the worst form of government – except for all the others that have been tried…” - Winston Churchill The famous British Prime Minister would know the truth of those words. In July 1945 the great war-time leader was unceremoniously booted from office after leading Britain to victory over Nazi Germany that same year. Proving once again the public usually won’t thank you for what you’ve done – but are more interested in what you are going to do. Churchill’s words and his fate sprang to mind as I watched the election results roll in on the night of Saturday, May 21 from behind the bar at The Rose of Australia.
Those skills will be needed yet again as election night saw Labor return to power with less than 33 percent of the vote, with one in three voters turning to independents or minor parties. The rise of the teals and a new crossbench of 16 in the lower house (and my congratulations to them all) marks the fracturing of our Parliamentary system.
For good or ill - depending on your views - I believe it is here to stay. The voting figures speak for themselves.
In 1951 almost 98 per cent of the vote went to the two major parties – in 2022 that figure was at an all-time low of 68.5 per cent. And once elected, Independents have a way of increasing their majorities. Just have a look at Andrew Wilkie in the Tasmanian seat of Denison. In the 2010 Federal election, Wilkie was elected on a primary vote of 21.3 per cent, following strong preference flows from the Greens (19 percent) and Labor (35.8). By the 2019 election he had turned that into a primary vote of 50 per cent! In May he still managed 45.54 per cent of the primary despite strong challenges from Labor (18.76), Liberal (15.85) and Greens (13.45) candidates. In North Sydney, Independent Kylee Tink won the formerly blue-ribbon seat from the Liberals Trent Zimmerman with a primary vote of 25.20 per cent compared with Zimmerman’s 38.05. The seat of former Liberal Minister Julie Bishop (Curtin, WA) was taken by independent candidate Kate Chaney, on a primary vote of 29.46 per cent despite the Liberals receiving 41.33 per cent of first preferences. In the Western Sydney seat of Fowler, Independent candidate Dai Le was elected with a primary vote of 29.51 per cent compared
It soon became clear our former PM Scott Morrison was to share Churchill’s fate – despite steering Australia through the choppy waters of the pandemic relatively unscathed. What also became rapidly clear on election night was the fracturing of our body politic – perhaps permanently. Labor won the election with a majority – just (and congratulations to Anthony Albanese for proving a boy from a housing commission in the backblocks of the Inner West can make it to the top office in the land). In fact, we are lucky to have a man of Albanese’s character in the top job at this time. As the manager of house business in the Gillard era he was able to use his considerable negotiating skills to steer more than 300 pieces of legislation through Parliament. This made her Government one of the most productive in our history despite being in minority.
14 Tasmanian Hospitality Review August/July Edition
to Labor’s Kristina Keneally’s 36.06. Minor parties benefited from the fracturing of the body politic too.
on his or her business – does not have the time or resources to cope with the political structure as well.
In the Queensland seat of Ryan, Greens candidate Elizabeth Watson-Brown was declared elected on a primary vote of 30.21 per cent - the LNP incumbent received 38.5. In nearby Brisbane, the Greens candidate was again successful with a primary vote of 27.24, in comparison to the LNP’s 37.71 per cent.
Never has having a strong voice on the ground in Canberra been more important and we are very lucky to have our CEO Stephen Ferguson down there telling it like it is. Never has having the proper resources in place in Canberra been more important - and it has one of the reasons the AHA NSW Head of Communications and Media Jason Bartlett has been tapped to also work at the national level (given his strong background in media and politics).
Never has having properly resourced strong state and territory branches been more important.
We need stability and certainty to run our businesses and employ our staff – to do this securely we need the shield of the AHA family representing us at the highest levels in Canberra, in Sydney, in Melbourne, Perth, Adelaide, Hobart, Darwin and Brisbane and the regions. I am proud of the teams we have in place at the state and federal levels and the job they all do, so we can do ours. Federal issues affect each and every one of us – from immigration rules to health edicts and, of course, the ceaseless lobbying of the anti-alcohol, anti-gaming, anti-fun brigades. Rest assured they are already beating down the doors of new MPS pushing their agendas. With elections in Victoria towards the end of this year and in NSW in March next year it will be interesting to see what happens – particularly if the ‘Teal Independents” can replicate their extraordinary success at the state level and we see an increasing fragmentation of state politics. After all – anything can happen in politics… even Churchill was voted back into office in 1951 at the age of 77.
I could go on…
My point is this fracturing of the body politic means the Government now has to deal with a block of crossbenchers and minor parties in the lower house (many with differing agendas, views and motives) as well as a Senate in which they do not have a majority (and probably never will). It also means organisations like the Australian Hotels Association have never been more important. For more than 100 years the Federal Parliament has had a stable lower house with most Governments having a comfortable majority. The AHA dealt with Labor or the Coalition on policies beneficial to our members, their workers and the millions of Australians who use our venues. We have been the voice of reason and common-sense and while we might not win every battle, we are always heard. That dynamic has shifted. We are now dealing with a range of elected lower house MPs with a wide range of views and perspectives who are keen to make a mark.
A single publican – already working around the clock
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Workforce Development
Providing opportunities for students currently in years 9-12 to be exposed to the broad range of career opportunities in hospitality is a key role of Workforce Development at the THA, enticing them to explore that option further is the aim of the Hospitality Showcases. The Showcase events connect students with young industry professionals, who get to share their career journeys and explain why they love working in hospitality. The focus is on creating an awareness around the diversity of careers available, building students confidence and getting them involved by immersing them in hands on experiences. At each event all students get to use an espresso machine, practice bridging plates, get behind the bar to shake a cocktail and this year in the kitchen got to practice plating food. At the end of each Showcase there is a short Q&A panel and information available about training opportunities and tips on how to get a job. The 2022 Showcases have been supported by industry professionals from Robbie Browns Bar and Restaurant, Eb & Flo Local Espresso and St Johns Craft Beer. These professionals have all commented on how much they have enjoyed sharing their hospitality experience and knowledge and hopefully inspiring some of the students to take that next step in their own hospitality career pathway. Student engagement at each event has been excellent with teachers commenting on the importance of such opportunities. A Launceston secondary teacher told us after their session: “thank you for offering my students such a worthwhile hospitality showcase, the hands-on sessions are always well received. We valued it and rated it highly.”
This is the third year the THA has offered these events to all schools with growing interest and participation. This year more than 760 students from 32 schools and colleges from around the state enrolled to participate. TasTafe hosted the events in Devonport, Launceston and Hobart, with the Showcase also taken on the road to support remote schools – we headed to Queenstown in March and St Helens is expecting a visit in September.
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SEE US AT AgFest 2022 Site 818 Eighth Avenue
Workforce Development Enquires? Contact Roger O’Meagher Email: roger@tha.asn.au or call (03) 6220 7306
17 Tasmanian Hospitality Review August/July Edition
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THA -Perdaman Global Services Partnership
As well as their professional consultations and overseas recruitment services, PGS offers several free tools and resources like an online visa assessment form, a skilled migration points calculator, descriptions of different visa subclasses and information for people considering migrating to Australia. The agreement between the THA and PGS and further information can be accessed via the THA’s website by clicking through to the employment relations section. However in general: • Hotels/Accommodation can apply for a five-year company specific agreement giving them certainty on the numbers and types of occupations they can bring in • Membership of THA, TAA, AHA or AAoA is given favourable weighting by the department in consideration of agreement applications • Fine Dining and Restaurants have a similar arrangement that Perdaman can assist with the cost associated with bringing in skilled overseas workers becomes more feasible as the principal benefit of this new labour agreement is that the above occupations now have a pathway to permanent residency. The THA appreciates many of our members are already associated via company directives and working with Overseas Employment Agencies and Migration Agents. This agreement will make it easier and generate a quicker turn around for our industry hotels and accommodation.
In our last magazine we highlighted the Federal Government’s new temporary labour agreement specifically for hospitality providers, which allows approved businesses to sponsor skilled overseas workers under certain conditions. The Tasmanian Hospitality Association is pleased to announce a partnership with Perdaman Global Services (Migration Services) as a recommended end to end service for our members within and across the hotel and accommodation sector. Similar support services for Fine Dining-Restaurants is available if required.
Demand versus Supply
This service is but one arm that can support internal promotion via training or local recruitment and clearly recognises the challenges industry is experiencing with demand outstripping supply. Unless impacted by unplanned Covid related restrictions, all forecasting indications are that the level of visitors via the return of cruise ships plus increased flights will lead to venues experiencing heightened activity and therefore staffing challenges.
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The highly experienced team of visa and migration experts at PGS can provide in-depth, actionable advice for navigating the whole process from application to approval. They can help you weigh the advantages of different visa options, check eligibility criteria, navigate the regulations and requirements of different countries, and build personalised strategies that will address your company’s needs. PGS can even source, assess, process, and mobilise skilled workers from overseas to address skill shortages in your business, with candidates available for a broad range of industries and more joining every day.
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19 Tasmanian Hospitality Review August/July Edition
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Labor Leader and Shadow Minister for Tourism, Hospitality and Events Rebecca White
EDITORIAL
After the turbulence of the past two years, there are green shoots emerging in the hospitality sector.
The shortage of affordable housing has left many businesses struggling to find staff because they have nowhere to live. The Hobart City Council recently placed a limit on the number of short-stay properties in their municipality by passing a motion to stop any new permits for whole- house short-stay development in residential areas.
Since the border reopened last December, the fortunes of many businesses in the sector have taken a turn for the better and that’s encouraging. But for many others, there is still a long way to go – rebuilding consumer confidence, finding and keeping staff and the rising cost of doing business remain concerns for many operators.
Labor has long called for better regulation of the state’s short-stay accommodation market.
And in many cases these matters are compounded by the difficulty in finding accommodation for workers.
But it needs to go further and, rather than leaving it to individual councils to come up with 29 different variations of regulation, the government needs to implement a statewide solution.
Tasmania embracing the sharing economy has certainly produced some flow-on benefits, but it has also fuelled a shortage of long-term rental properties. The most recent report to Consumer, Building and Occupational Services details there are 5321 properties in Tasmania listed in the sharing economy. Of these, 2777 are reported as not being a primary residence. There has also been an increase of 179 properties listed at the end of March 2022 compared to the previous quarter. While the number of properties in the sharing economy is not the sole explanation for the lack of available housing there can be no doubt it is a contributing factor.
The tourism and hospitality sector is a vital part of our economy and a major employer.
But the Liberal government is struggling to make the most of it, failing to get the basics right by acting on fundamental priorities like housing
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P reparations for Agfest 2022 are in full swing, with Quercus Park being turned into a marquee city for the fast approaching event. We are about to welcome over 480 exhibitors to the site who will be offering something for everyone and as we move out of the pandemic, we are striving to give Tasmanians the opportunity to experience a great family day out. Our commitment to our patrons and exhibitors drives the committee to go that bit further and deliver an event through these challenging times.
Agfest 2022, where w our 40th year of opera your favourite features Machinery Display, She and Livestock Expo, Ag Track Demonstrations, Q Pavilions, Discover Dai and Lifestyle Expo. From Agfest has grown to a s up to 60,000 people wa annually.
AGFEST CHAIRMAN CAINE EVANS
we will be celebrating ation, will have all of s including Heritage eep Dog Trials, Equine gfest Boat Show, 4WD Quercus Tastes, Craft iry, and the Business m a little idea in 1982, spectacle which sees alk through the gates
New to Agfest this year is the THA Best of Tasmanian Hospitality which will offer patrons a variety of some of the best Tasmanian food and beveridges, as well as a range of family friendly activities. It is fantastic to have the peak body for hospitality involved in our event and I am sure all the patrons who attend this year are looking forward to sampling some of this state’s best produce.
and to follow all the Covid guidelines in place to ensure the safety of all patrons, exhibitor staff, and event staff and volunteers. As usual we will open the gates on Wednesday for four days in the field, before we turn to our Cloud- based event from August 27 to September 2.
Tickets for Agfest 2022 are only on sale online and no admission tickets will be sold at the gate. Head to agfest.com.au to purchase your tickets.
Agfest 2022 will be a Covid safe event, with patrons recommended to wear face masks
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Storeholder Preview
VXT
Employment and training provider VXT are helping address workforce shortages in hospitality and tourism by offering two courses for the price of one before the end of November. Launching at this year’s Agfest, Tasmanians from across the state will have the opportunity to enrol in a VXT course and receive a second course free. “This offer will give participants a chance to explore another area of interest in the industry,” VXT CEO Emilie Donovan said. To cross-train in another area not only upskills the person doing the training, but it provides the industry with someone that has entry level skills in two areas.” With more than 50 non-accredited short courses scheduled across Tasmania between now and the end of the year, VXT is encouraging anyone who has considered upskilling to take the leap. All VXT courses are between one and two days in duration and are aimed at entry level positions in the tourism and hospitality industry.
“Our courses are designed for people with no prior experience that would like to gain the base level skills and knowledge to enter into the industry or similarly they act as a great refresher for someone who has been out of the industry for a while,” Donovan said. Courses include barista training, introduction to housekeeping, introduction to food and beverage service and classic cookery. With a massive shortfall in the workforce, VXT introduction courses are providing a critical new pathway into the industry that hasn’t previously existed. VXT has two stalls in the THA pavilion for the duration of Agfest. If you would like to find out more about the range of courses on offer or would like to sign up for the limited two for one training offer, come and visit Emilie and the team at VXT from August 24- 27.
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Storeholder Preview
Adams Distillery
Having flirted with the idea of joining as an Afgest exhibitor for several years, the crew behind Adams Distillery didn’t hesitate to jump aboard when the THA secured the main pavilion for the 2022 event. Having grown from humble beginnings in 2014 into what is now northern Tasmania’s largest distillery, Adams – founded by mates Adam Pinkard and Adam Saunders – will showcase its award winning whisky and gin this year. “We sort of looked at it for a couple of years and said it was definitely something that we needed to get on board, and now that they’ve also recognised the growth of the industry across that craft beverage market, it is definitely something that we just couldn’t pass on any more,” Pinkard said. “Agfest… it’s just grown and expanded from just being agricultural to definitely being an all-encompassing event, local business, local craft. “It’s kind of got like that Deloraine craft fair going on, that Salamanca market thing going on. It’s got all of that kind of thing, but on such a bigger scale in such a central location and great exposure.”
PICTURED: ADAM PINKARD (LEFT) AND ADAM SAUNDERS
Juicy Isle Beverages
Juicy Isle Beverages is a proud Tasmanian business, family owned and currently celebrating 50 years in business. From our purpose-built manufacturing site in Cambridge, we produce some of Tasmania’s favourite beverage brands such as, JUICY ISLE, PURE TASSIE, HARTZ, VITA CEE, The GOOD APPLE, WESTERWAY FARMS and CAROLINES. We believe a key element in experiencing true Tasmanian hospitality is to enjoy great tasting products proudly made right here in our wonderful state. This is why we are extremely excited to be involved at Agfest 2022 with the Tasmanian Hospitality Association’s ‘Best of Tasmanian Hospitality’ marquee. The opportunity to showcase our products at one of Tasmania’s largest events is fantastic and we look forward to being on deck for the huge crowds which are expected to flow through the gates across the four days.
We source the best of what Tasmania has to offer. Berries from the Derwent, Apples from the Huon, and pristine Tasmanian waters from the Southwest. Our product range includes juices, drinks, cordials, sparkling mineral waters, still waters, soft drinks, syrups, toppings and mixers. These come in all various pack sizes and formats to suit every need and we have no doubt there will be something for everyone at Agfest after spending the day wandering around the hundreds of exhibitions! Distribution is Tasmanian wide and together with our third-party partners, we can supply all your beverage, snackfoods and confectionery requirements.
25 Tasmanian Hospitality Review August/July Edition
Great Customer Experience Program
North West Tourism Forum
Upon an invitation from West by North West Regional Tourism, the THA’s north west Great Customer Experience manager Stu Jones attended a tourism forum on King Island in July. This visit proved a huge success, providing everyone in attendance with the opportunity to learn, share and network on one of Tasmania’s boutique destinations.
We discussed the problems and concerns affecting industry with all the attendees at the forum and across the two days on the island, with some of the major problems identified: • Lack of accommodation, both residential and commercial for tourists and workers • Attraction and retention of staff to the island, where operators are paying above award and competitor rates to keep staff • Transportation costs, both on and off the island for produce and goods There are plans in place for members of the THA team to return to King Island in the coming months to sit down with industry operators and further discuss their concerns and begin mapping a way forward to address and solve these. Further communication around this trip will be provided when dates are locked in. Finally, we have welcomed Melissa Denkinger to the GCE team as our northern regional manager. Melissa, who is a passionate hospitality professional who has worked in the industry since she was 15, most recently worked as a hospitality teacher and trainer in WA, NSW and Singapore and is now looking forward to being back in industry and working with the Northern and East Coast operators. Melissa replaces Lee Christmas, who finished with the THA in May. Her contact details are below should you need to be in touch.
• More than 50 tourism operators and staff participated • It included a presentation and networking night • Presentations were made from Tourism Tasmania, West by North West Regional Tourism, State Growth, Events Tasmania, Braddon Business Centre and the Tasmanian Hospitality Association. All can be viewed at www.youtube.com/ watch?v=D4fafpm4DJ8 • Stu presented on who the THA is and what we strive to achieve • The presentation night was followed up with onsite visits to King Island Distillery, King Island Cheese, King Island Hotel, King Island Brewhouse, Boomerang, world renowned Golf Course Cape Wickham and a few new tourism initiates yet to be released In terms of exposure for our GCE program, the forum allowed Stu to visit a number of members and potential new members and book in some Venue Awareness sessions for our next visit. We understand the remote nature of the island presents specific challenges to local businesses and we are committed to assisting in any way we can.
Jack Milbourne (Southern Regional Manager) E: jack@tha.asn.au Ph: 0439763977 Melissa Denkinger (Northern Regional Manager) E: melissa@tha.asn.au Ph: 0402827998 Stuart Jones (North West Regional Manager) E: stuart@tha.asn.au Ph: 0460624858
27 Tasmanian Hospitality Review August/July Edition
EDITORIAL
EFTPOS solutions for hospitality businesses Bendigo Bank powered by Tyro
Merchant Service Fees Available to THA members Visa/Mastercard transactions 0.833%* eftpos transactions 0.571%* UnionPay 1.728%*
Exclusive offer to Tasmanian Hospitality Association members. 12 months FREE EFTPOS machine rental if you sign up before 31 December 2022. T&Cs apply # .
Simplify payments and business operations by integrating with top Australian Point of Sale (POS) systems.
Give your customers the opportunity to pay at their table 1 .
Set spending caps and remove the need to hold customers’ cards with BarTab 1 .
Find out more For more information or to apply for Bendigo Bank EFTPOS powered by Tyro, visit your local branch and quote campaign code THAOFFER
Provide simple split billing for those that want to pay their own way 1 .
Route eligible transactions through the cheapest network with Tyro’s least-cost routing, Tap & Save 3 .
Pair with a Bendigo Business Everyday Account for next day settlement, 7 days a week 2 .
Bendigo Bank EFTPOS and eCommerce powered by Tyro is issued by Tyro Payments Limited ACN 103 575 042 AFSL 471951. Bendigo and Adelaide Bank Limited, ABN 11 068 049 178 AFSL/ Australian Credit Licence 237879. Any advice provided on this document is of a general nature only and does not take into account your personal needs, objectives and financial circumstances. You should consider whether it is appropriate for your situation. Please read the applicable Disclosure Documents before acquiring any product. 1 Tyro’s Pay@Table and SplitBills features are only available where the POS/PMS supports the integration. The split billing function is only available with Tyro’s Pay@Table feature. 2 Next day settlements are only available where settlement funds are deposited into the Bendigo Bank account. Applies to Tyro settled funds only – excludes funds settled directly by Afterpay, American Express, JCB and Diners Club. 3 Tyro does not guarantee any cost savings by opting in for Tap & Save. Savings on eligible transactions processed through the cheapest network vary for each business depending on their card mix, transaction volume and amount, industry, and pricing plan. Eligible transactions are contactless debit card transactions less than $1,000. Tap & Save is not available on Special Offer pricing which includes some flat fee simple pricing offers or where you surcharge on debit card transactions as cost savings may not be realised. For details refer to Tyro.com or call 1300 108 976. *Transaction fees listed excude GST. Transaction costs for American Express/JCB, Alipay available on application. Other fees may apply. # The pricing offer is valid from 01 July 2022 to 31 December 2022. Tyro reserves the right to withdraw this offer at any time at its sole discretion. Applications are subject to approval. (1752818-1752550) (06/22)
Membership and Corporate Update
The membership team has been out visiting our members over the past two months to keep them updated and ensure venues are making the most of their membership. These visits have been a great opportunity to hear from venues the issues they are facing and provide support. Banking and EFTPOS fees are topics that are always raised by members, and one of the significant costs to businesses. The THA has now partnered with Bendigo Bank and Tyro to provide members with access to 12 months free EFTPOS machine rental, plus low merchant fees. These low rates, combined with some great features with the Tyro system, should help ease some of the financial costs for members associated with banking. We’ve also brought on some exciting new corporate partners to help reduce costs or burdens on members. New corporate include: • CreditorWatch, who can help you ‘Identify Risks Early and Protect your Business’, ‘Improve your Cashflow and Grow your Business’ and ‘Automate processes and streamline your business’ • SOTA LED the LED lighting experts. Not only will they help you find the exact lighting solution you are looking for, they can help save money through member discount offers • Perdaman Global Services, an Australian specialist in all types of Visas, with a global presence in immigration and recruitment services
With price rises and CPI impacting business the THA is conducting benchmarking surveys to establish industry indicators for members. We recently released our Beer Pricing Survey, and will begin collecting data on Wine, Spirits and Coffee in the coming weeks. These surveys will look at the recommended retail prices around Tasmania. Businesses are reminded they are free to set their prices as they see fit and must set their prices independently of their competitors.
Membership or Corporate Enquiries? contact Nick Roney E: nick@tha.asn.au PH: 0439 119 343
PHOTO CREDIT: PUDDLEHUB
GREAT EASTERN WINE WEEK EVENT FEATURE
Tasmania’s largest food and wine event program returns to East Coast Tasmania next month with its most impressive line up to date. Established in 2015 at Freycinet Lodge, the event has grown from strength to strength, driving visitation and stimulating the economy of the entire region. Due to phenomenal success, the initial weekend-long festival has been extended to 10 days, becoming the Great Eastern Wine Week. After two years of border restrictions impacting incoming tourism, a raft of new culinary and cultural experiences will be included as part of the 2022 edition – including the recently reinvigorated Devil’s Corner Cellar Door (recently appearing on MasterChef Australia’s ‘Tasmania Week’) and newly launched one-of-a-kind salt sommelier experience as a partnership between Tasman Sea Salt and Mayfield Estate Cellar Door. “After last year’s lockdowns closed off the region to the mainland, we couldn’t be more thrilled to welcome visitors back to the beautiful East Coast of Tasmania,” says East Coast Tasmania Tourism CEO Rhonda Taylor.
“Our annual Great Eastern Wine Week is the perfect time to visit, as the region’s best winemakers, artisans, restaurants and cafes come alive with special events and experiences rolling out across 10 days. “The week has without a doubt become one of Tasmania’s most loved events in the food, wine and travel calendar. The region is a wine and seafood lover’s paradise. “Spring is such a beautiful time of year to visit East Coast Tassie. From the well-known natural wonders of Freycinet National Park, Wineglass Bay and Bay of Fires to the more adventurous experiences of St Helens Mountain Bike Trails, the unique wukalina Walk and visiting the wombats on Maria Island, through to exploring the East Coast Wine Trail – there’s something for every type of traveller.” Returning from September 9–18 and spanning 221km of Tasmania’s pristine eastern coastline, Great Eastern Wine Week will showcase the best of the region’s culinary and cultural experiences.
30 Tasmanian Hospitality Review August/July Edition
PHOTO CREDIT: PUDDLEHUB
PHOTO CREDIT: PUDDLEHUB
PHOTO CREDIT: TOURISM TASMANIA AND ROB BURNETT
PHOTO CREDIT: REMI CHAUVIN
PHOTO CREDIT: PUDDLEHUB
The event offers the perfect opportunity to experience over 60 food and wine events created in collaboration with the region’s best producers, in addition to the East Coast’s drawcard landmarks. The East Coast Wine Trail Association, incorporating all the winemakers in the region’s industry, has recently been formed to oversee the coordination of the annual festival, grow the profile of the region and grow collaboration between wineries and associated businesses. “We truly feel that some of Australia’s best wine and produce come from Tasmania and we look forward to welcoming visitors back to experience the East Coast’s unique terroir and merroir, along with our world-famous beaches, landscapes and adventures, not only during the event, but all year round,” says Great Eastern Wine Week Curator Glenn Travers. Tickets are now on sale and full program details can be found at www.greateasternwineweek.com.au with regular updates available via the @eastcoast_ winetrail Instagram page. To plan your trip to East Coast Tasmania, visit www.eastcoasttasmania.com or download the East Coast Tasmania App. Highlights of this year’s event include:
• Black Tie and Blundstone cocktail party at the new Devil’s Corner Cellar Door • The Battle of the Vineyards at Furneaux Restaurant • High Tea with perfectly matched wines at Craigie Knowe Vineyard • Great Eastern Wine Cruise with Wineglass Bay Cruises • ‘Wild Abundance’ cooking with game workshop at Twamley Farm • Mayfield Estate’s Grazing Walk with Tasman Sea Salt •
PHOTO CREDIT: TWAMLEY FARM
31 Tasmanian Hospitality Review August/July Edition
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