FORTH PUB MANAGING DIRECTOR TRENT ALLEN (LEFT) AND ABOVE: HOBART MUSICIAN TOM BOOTH PLAYS AT THE EASY TIGER ON THE EAST COAST. PICS: RICHARD JUPE
The hospitality industry and live music have always shared a symbiotic relationship, each amplifying the other’s energy and appeal. However, the pandemic dealt a staggering blow to live music venues worldwide, and Tasmania has been no exception. Five years on, the echoes of that disruption are still felt as venues grapple with the rising costs and logistical hurdles of bringing live performances back to their spaces. L ive music is an integral part of the Tasmanian hospitality scene. From solo acoustic acts complimenting a laid-back weekend lunch vibe to the bands inspiring late-night dance floors, it provides artists, both up and coming and those already established, a platform to perform, while giving patrons and venues an unmatched ambience. Live music transforms venues, adding a unique energy that recorded music often cannot replicate. It creates memorable experiences that keep patrons coming back. And with genres ranging from jazz to rock, to blues and swing, live music caters to a broad audience, helping venues attract varied demographics.
putting on live acts. To better understand the state of live music in Tasmania’s hospitality scene, the THA embarked on a comprehensive exploration, diving into a project to find out how venues around the state feel about the industry, its importance in enhancing customer experience, driving foot traffic and revenue and building community and cultural connections. The stark reality for many venues is that hosting live music has become an expensive endeavour – often producing little or no profit. Yet despite the knowledge he might not fully recoup costs for putting on an act, Scott Seymour, who runs multiple venues on the North West Coast including Penguin Beer Co, says it is almost a non-negotiable having a slot for live music on the weekends. “If you think when you go out to places, if you removed live music from that, it would be really dull, really empty and really two dimensional.” - Penguin Beer Co. owner Scott Seymour
But the fall-out from Covid-19 still hovers as it becomes increasingly more difficult for venues to justify
21 Tasmanian Hospitality Review Oct/Nov Edition
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