HOSPITALITY REVIEW TASMANIAN October/November 2024
Celebrating the winners from our biggest awards ever
King Island Distillery Cascade Celebration Top Tourism Towns Also Inside:
ON THE BETS YOUR PUNTERS CHOOSE * PERSONALISED DAILY OFFERS MORE VALUE IN VENUE
*Available to account holders on the TAB app. Eligibility criteria and T&Cs apply.
WHAT ARE YOU REALLY GAMBLING WITH? For free and confidential support call 1800 858 858 or visit gamblinghelponline.org.au
INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: King Island Distillery 8-12
Events Calendar 13 Minister Update 15
Opposition Leader Update 17 FEATURE: Indian Culture 18-23 ER Update 25
Great Customer Experience Update 26-27 FEATURE: Awards for Excellence 2024 30-47 Membership Update 49 FEATURE: Cradle Mtn Wilderness Gallery 50-51 Corporate Update 53 FEATURE: Cascade 200th Aniversary 54-57 Workforce Development Update 59 FEATURE: Mures Re-Opening 60-61 Tourism Tasmania Update 63 FEATURE: Top Tourism Town Awards 64-65
Indian Culture
HOSPO Health Update 66 Clubs Tasmania Update 67 Business Events Tasmania 69 Liquor and Gaming 70-71 Hospitality Dr 73 Corporate Glossary 74-75
Cradle Mountain Wilderness Gallery
Cover Photo: THA’s 16th life member John Dabner. Picture: Richard Jupe
TASMANIAN HOSPITALITY REVIEW BY
For editorial enquires contact Adam Smith adam@tha.asn.au 0417327093
@tashospitality
@tas_hospitality
PRESIDENT UPDATE
We set ambitious goals when we moved our Awards for Excellence to the Royal Tasmanian Botanical Gardens 12 months ago – to make our industry’s night of nights the best celebration in the country. And judging on the turnout for this year’s awards, I truly believe our format provides the perfect mix of celebrating the achievements of our amazing people, establishments and venues, combined with getting people from right around the state together. This year’s event was our biggest ever, with over 800 attendees! This is clear that the passion and dedication within Tasmania’s hospitality industry continue to grow. The spectacle of this year’s awards not only showcased the very best of our industry but also underscored our commitment to celebrating the hard work and achievements of so many outstanding individuals and businesses.
and been a passionate advocate for our state at national level. Congratulations John on your longevity and it is an honour thoroughly deserved. This year’s Awards were a true testament to the strength of our industry, with the largest attendance we’ve ever had. It’s a reminder of how vital hospitality is not only to Tasmania’s economy but also to the community spirit that defines our state. I’d like to thank my fellow THA board members for giving their time to the industry throughout the year and extend my gratitude to Steve Old and the THA team for pulling off such a grand event, and for continuing to innovate and raise the bar every year. I also want to congratulate all our category winners. From long-established venues to new faces, it was inspiring to see such a diverse range of talent being recognised. As we look ahead, I want to wish all our state winners representing us at the AHA National Awards for Excellence in Brisbane good luck, Tasmania has a proud history of success on the national stage, and I’m confident that this year will be no different as our venues compete for top honours. Thank you all for making this year’s event such a huge success, and I look forward to seeing our industry continue to thrive.
A special highlight of the night was the induction of our 16th life member, John Dabner. John has made a profound contribution to not just the North West Coast for more than three decades, but right across Tasmania’s hospitality landscape. His leadership, innovation, and dedication have left an indelible mark on not just the industry, but also within the THA walls. John has been a board member and accommodation division president since 1994, has been a national accommodation division president and representative
5 Tasmanian Hospitality Review Oct/Nov Edition
CEO UPDATE
Collaborating with other peak bodies is vital to combat the myriad of issues and challenges our hospitality industry faces, and for the past five years the Tasmanian Hospitality Association and Hospitality New Zealand have enjoyed close ties. It is why there was no hesitation in us signing a new Memorandum of Understanding (MOU) to further strengthen our relationship. This strategic alliance began in the challenging year of 2020, and this MOU not only reinforces our commitment to each other but also heralds new opportunities that we are eager to explore together. In these past years, our collaboration has led to numerous insights and shared resources that have significantly benefitted members on both sides of the Tasman Sea. As we move forward, the reinforced MOU underscores our dedication to nurturing a symbiotic relationship where both our organisations can thrive amidst the ever-evolving hospitality landscape. Among the positive initiatives of the agreement, we are planning to attend their conference next year, which will contain a speaking spot as well as a Tasmanian Produce section, which is very exciting for us and our partners. Additionally, and following the successful hosting of the inaugural Pacific Hospitality Forum (PHF) in Auckland in April, we are in discussions for a second PHF event to be staged in Fiji in 2025. The focal point of this renewed MOU is innovation and mutual growth through several exciting initiatives. We are committed to exchanging best practices on sustainability, and additionally, the creation of joint training programs stands as a testament to our shared commitment to elevating the skills of our workforce,
ensuring they remain competitive and well-prepared for the industry’s future demands.
Strengthening ties with our Kiwi friends is important and continues the work of international alliances both close to home and further abroad. We have established strong relationships with a number of world bodies, including the American Hotel and Lodging Association, UK Hospitality, Canadian Hotels Association and HOTREC. This allows us to tap into cutting edge practices which will benefit Tasmanian hospitality for many years to come. Recently there was a reshuffle of the Liberal Government’s cabinet, with Jane Howlett taking over the hospitality portfolio from premier Jeremy Rockliff. Jane is a strong advocate for our industry and we are excited to work with her and her team moving forward. We also look forward to working constructively with ministers Roger Jaensch and Guy Barnett with their portfolios which involve the hospitality sector. Lastly, I would like to congratulate all the winners from our 2024 Awards for Excellence. We were blown away by the turnout on the night, which was testament to the importance of our wonderful industry and celebrating our achievements. Thank you to all our partners who made the night such a massive success, especially our naming rights sponsors TAB, MAX and Hostplus. The awards would not be possible without the support of all our partners and we are extremely grateful for your ongoing contribution to industry. I also want to thank our events manager Amy and the rest of the THA team for pulling together our biggest awards function ever.
7 Tasmanian Hospitality Review Oct/Nov Edition
King Island Distillery’s Spirited Journey INDUSTRY FEATURE
A decade ago, on the windswept shores of King Island, a revolution in the craft spirits world began to stir. Heidi Weitjens, with a vision as clear as the gin she would soon distil, established King Island Distillery – at the time just the 10th distillery in Tasmania and the first of its kind on the island – and a pioneering beacon in Tasmania’s flourishing spirits industry was born. W hen Heidi Weitjens launched King Island Distillery in October 2013, she was stepping into largely uncharted territory. At the time, it was not just the island’s first distillery but also only the tenth in the entire state, signalling a new era for local craft spirits. Weitjens, a native of the island, was driven by a passion to harness the pure, untainted essence of her home, translating it into spirits that resonated with the character of the place and its people. Although distilling was a completely new venture for Weitjens, the world of hospitality and starting a small business was not. So where do you turn to find out about the world of craft spirits? None other than the grandfather of Australian whisky – Bill Lark.
these native ingredients to make it work and all I really wanted to do was make a gin that, if nothing else, I could at least drink it myself,” Weitjens says. “Turning on the stills for the first time, it was two o’clock in the morning… I was nervous and fluffing around because you’re procrastinating. Anyway, you press a button, and I just thought well, let’s hope this works! “I sent it to Bill Lark because I was no expert, and he said, ‘you need to put this gin in in the Australian Gin awards’. Then when we got a silver I rang Bill, I was all excited, and I’ll never forget this, he said, ‘you’ve just got a bloody good gin.’ There’s been many amazing moments, but that was huge.” While the beauty of the King Island background provides the ‘Ginspiration’ – and helped coin Weitjens’ motto ‘Happy Heidi’ – the remoteness of island life also brings distinct challenges. She can look back at the journey with fondness now, but Weitjens will never forget the feeling of the process of starting up and the distillery. “I just love this place. I can’t get enough of the fresh air, the freedom, the bare beaches and everything’s salt kissed over here, despite that costing me a fortune.
“I spent months creating a recipe to incorporate
9 Tasmanian Hospitality Review Oct/Nov Edition
I think if I stood still long enough, I’d rust. It’s one of those things, the Beauty and the Beast of the island that comes together,” she says. “For a small business to survive 10 years, and it hasn’t been smooth sailing, not by a long shot, but it’s pretty amazing. “We are amazingly isolated, so that means you have to plan, you have to be prepared and planning ahead is critical. I had to jump through a lot of loopholes because the industry was still quite young, and getting through the red tape, especially at a local level, they had not dealt with anything like this before. “I had to dot all the I’s, cross all the T’s, answer all their questions, because they had nothing really to go on before. In many ways it was extra challenging because of the education process that we had to give people. And being on a shoestring budget back then, I really had to think outside the square how I could make it work, because the costs of going through all the red tape and setting up and all of that stuff is huge, really huge. “Freight, I don’t know if you know much about freight on King Island, but Bass Strait is the most expensive water to freight across in the world I believe. It’s rough and it’s expensive.”
From the outset, Weitjens’ approach was grounded in sustainability and a deep respect for local resources. King Island, with its pristine waters, untainted air, and rich botanicals, provided the perfect backdrop for the venture and the initial lineup included the small-batch gin and vodka, with each drop capturing the island’s unique terroir.
10 Tasmanian Hospitality Review Oct/Nov Edition
The distillery’s process is a testament to the craft. Using traditional methods, the team distil their spirits in a copper still, where the choice of local ingredients, from the island’s peat to native botanicals, ensures each bottle of King Island Distillery’s spirit is a narrative of its origins. Weitjens’ commitment also extends beyond the distillery. The business has become a vital part of the community, offering employment opportunities and fostering a sense of pride in King Island’s natural assets. The distillery regularly takes part in local events and supports various community projects, enhancing its role as a central figure in the island’s economic and social life.
After 10 years of production, the quality of Weitjens’ craft has not gone unnoticed. Over the journey, King Island Distillery has garnered numerous accolades, both for the spirits produced and for the business itself. But a pivotal moment arrived in August when the distillery won the Manufacturer category at the 2024 Australian Women’s Small Business Champion Awards – a recognition not just of the business’s success but of Weitjens’ role as a trailblazer for women in the hospitality and distilling industries. “You get a lot of grit when you work on an isolated island, and we’re lucky to have the opportunity to diversify.” - Heidi Weitjens “My feet haven’t touched the ground really, I’m still really thrilled, really excited and the fact that there were 1000 people just at the presentation gala dinner in Sydney, that alone is just massive. There were no females in the industry back [when she started]. I mean to be a pioneer as a female in Tasmania, starting up the distillery herself, with no investors or anything, I had to go way outside my comfort zone all the time to
As Weitjens says, diversification is key.
“You get a lot of grit when you work on an isolated island, and we’re lucky to have the opportunity to diversify. Everybody needs a hand on King Island, so I’ve been a chippy on an abalone boat. I work on a crayfishing boat out at sea. I grew up on a dairy farm. I’ve run the bakery, I used to sell the cheese at the King Island dairy.
“Island life is so different to anywhere else, and you know you have to be part of the community.”
11 Tasmanian Hospitality Review Oct/Nov Edition
conquer the challenges of starting up.
“Going forward about what the future of this brings, I know it’s going to be positive for King Island, and it will hopefully be a drawcard to bring more people to the island, or at least support the island in some way, shape or form. It doesn’t necessarily have to be me. “I’m a big picture, wider community type person, but for my own business, yeah, I’d like to see it help people have more confidence in what I do, because I still get questioned all the time. It’s not just asking the question, I’m being questioned. People don’t think that someone like me is capable of what I do. “My mentors have always said it’s the Happy Heidi personality and passion for what I do that’s going to lead the way to help others in the industry.” Heidi Weitjens’ King Island Distillery began as a dream anchored in the spirit of its island home. A decade later, it stands as a testament to the power of passion and persistence—a pioneer not just in craft distilling, but in carving a path for women in the industry. As each bottle leaves the distillery, it carries with it the essence of King Island, the spirit of its people, and the mark of a woman who dared to distil dreams into reality.
TASMANIAN EVENTS CALENDAR NOVEMBER 2024 THROUGH DECEMBER 2024
Nov 8 Nov 10 through
Nov 8 Nov 10 through
Nov 16
Bicheno Food and Wine Festival
Effervescence
Tasmanian Chamber of Music Festival
HEAD TO THA.ASN.AU FOR THE LATEST
EVENTS & TO DOWNLOAD OUR EVENTS CALENDAR
Nov 18
Nov 22
Nov 17
Point to Pinnacle
Australia v Pakistan T20I
Australian Women in Wine Symposium
Dec 28 Jan 4 through
Nov 22 Nov 24 through
Dec 15
Nov 25
Buckby Motors Rally Tasmania
National AHA Awards for Excellence
Christmas at the Races
Taste of Summer
EDITORIAL
Premier and Minister for Tourism and Hospitality Jeremy Rockliff
As Minister for Tourism and Hospitality, I’m pleased to say that there is a suite of initiatives in the 2024-25 State Budget designed to support our industry as we deliver our 2030 Strong Plan for Tasmania’s Future. Over the next four years, more than $10 million will flow into the hospitality sector, supporting workforce growth, job-ready training, visitor attraction and business support initiatives. The tourism and hospitality sector is a jobs powerhouse, and we know that skills and labour shortages remain a critical challenge for the hospitality industry in Tasmania. We want to see this sector continue to flourish, which is why we have a plan to upskill and grow the workforce through a $1.3 million investment in the Visitor Experience Training (VXT) initiative over the next two years. VXT provides practical job-ready training opportunities that support more Tasmanians into the workforce and provides the industry with more support. The 2024-25 Budget also invests in the Hospitality 2030 Workforce Development Plan to deliver career expos, school engagement programs, and business forums across the State. A $3 million investment into the Great Customer Experience Program by the THA will provide free support to tourism and hospitality businesses across the State. More than 1800 hospitality businesses and 2400 staff have already benefited from the support and training provided through the program, and the 2024-25 Budget secures the initiative for thousands more. Tasmania’s hospitality industry injects over $700 million into the economy each year and is the lifeblood of our regions – that will continue to grow in the 2024- 25 Budget.
delivering $500,000 for our Regional Hospitality Revival Fund, which provides grants to support hospitality businesses in regional Tasmania and attract visitors to the regions. Eligible businesses can apply for funding to assist in meeting the costs associated with live performances, event staging, minor works, marketing, and promotion, or other initiatives that contribute to their business and help bring visitors into their region. Clubs Tasmania will continue to receive funding support from our Government so they can provide advice, information and support to improve the organisational capability of Tasmanian community clubs, sporting clubs and RSL clubs. The Budget will also recognise the importance of promoting women in the industry and leadership, developing mental health resources for the sector and supporting the Hospo Health program. This Budget drives the delivery of the 2030 Strong Plan for Tasmania’s Future, which takes action right now on the things that matter to Tasmanians and ensures Tasmania continues to be strong, healthy and safe. We know Tasmanians are facing cost-of-living and cost-of-doing-business pressures. That’s why we are making record investments in the things that matter most to Tasmanians and making life more affordable. We are delivering record cost-of-living relief of more than $550 million as we support Tasmanians through the everyday challenge of affordability. We’ve taken action to help reduce the burden of these challenges, with our Supercharged Renewable Energy Dividend already saving every Tasmanian household $250. We’re also backing the engine room of our economy through the Supercharged Renewable Energy Dividend, with small businesses receiving a $300 credit.
The 2024-25 Budget delivers on the things that matter to Tasmanians.
To further support our regional communities, we are
15 Tasmanian Hospitality Review Oct/Nov Edition
EDITORIAL
Labor Leader Dean Winter
For much of this year, the Spirit of Tasmania ferries have been making news – and it’s been bad news.
businesses that had pinned their hopes on a boost to visitor numbers, especially in regional areas.
The bigger, better new ferries will have the capacity to bring in a lot more visitors to explore our state and many businesses in the hospitality and tourism sectors are hoping that will provide a much-needed boost. Yet the new Spirits are five years overdue, $500 million over budget and still overseas. And they will have nowhere to berth when they eventually get here. The ferries cannot operate to their full capacity because a suitable berth in Devonport is yet to be built, so the industry has to still wait for the increase in visitation. There has never been a bigger infrastructure spend in our state’s history than the new Spirits and sadly, there has never been a bigger stuff-up. The revelations of how this project has been left to drift have rightly angered the taxpayers who are footing the bill. Labor understands that hospitality and tourism are a cornerstone of our state’s economy. That’s why we have offered a plan to make sure this farce is fixed and that it can’t be repeated. First of all, we have proposed for day sailings to be doubled while we wait for the new ferries to be operational. This would be a big help to those
It is clear that the state-owned ferry operator TT-Line and state-owned ports operator TasPorts have not worked together in the best interest of Tasmanians. A gobsmacking example is that TasPorts wants to charge outrageously for the new ferries to be in Hobart while the Devonport berth is being built, and that TT- Line is considering parking them in Singapore instead. It is inconceivable that the State Government has not directed TasPorts to host them for free.
Labor is determined to reform the way Tasmania’s Government Business Enterprises are managed.
Our plan involves making not one but two ministers responsible for each of the GBEs to prevent the complacency and lack of transparency that have been the hallmark of the Spirits project. It also includes limiting GBE board members to serve a maximum of two terms to provide fresh perspectives on operations. We also want members to serve on only one GBE board. We need to fresh faces and new ideas in our GBEs. We have also pledged to give the tourism industry a permanent seat on the TT-Line board. This recognises the importance of the visitor economy to our state for the long term, after the current mess has been cleaned up.
Bridging Cultures, one plate at a time INDUSTRY FEATURE
Nestled in the vibrant precincts of North Hobart and expanding to Salamanca earlier this year, Indian Culture is not just a restaurant, it’s a bold endeavour to recalibrate the Tasmanian palate. Owners Mohit Dureja and his wife, chef Pooja Dureja, first embarked on this gastronomic mission in August 2022. Their vision? To dispel myths and bring the authentic flavours of India to Tasmania’s doorstep. F rom the heart of India to the island of Tasmania, the Durejas’ journey is about more than just food – it’s about culture, heritage, and education. Their approach has given them a platform not only to serve exquisite meals but to educate Tasmanians about the rich, complex world of Indian cuisine Mohit and Pooja’s love for food and hospitality is deeply rooted in their New Delhi upbringing, where they were surrounded by the flavours, aromas, and traditions of Indian cooking. Mohit first visited Australia in 2006 on an underage cricket tour, where he fell in love with the country. In 2012 he returned to Sydney to attend University, before moving to Melbourne for corporate work. In 2020 his job brought him to Hobart, and entering the hospitality world was the
furthest thing from his mind. But with Pooja’s passion in the kitchen, the couple were spurred into action by a recognition of a significant gap in how Indian cuisine was represented, not only in Tasmania but across Australia. “There is a famous saying in India that is called Atithi Devo Bhava, which means guest is God,” Mohit says. “We believe a lot in hospitality as Indians, and we want to represent that as well. We want to focus a lot on our service side of things and basically educate people about modern Indian cuisine, and break the stereotype about Indian cuisine. “When we started off thinking about the whole idea back in 2022, it took us six months just to plan everything, how we want to do it, who will do what, what exactly would be the scenario. My wife has a lot of passion for cooking, which is what led to us getting into hospitality. “She has been the backbone of the business since day one. She’s very passionate, in terms of the food that she cooks and in terms of the service and taking care of the clients. That is what brought me in, I had the confidence that we as a team could deliver and
19 Tasmanian Hospitality Review Oct/Nov Edition
get to the level of vision that we were thinking of. I am more of a visionary; Pooja is more of an executioner. She basically drove our ambitions in terms of getting into hospitality. We saw a gap when we arrived in Tasmania, and we have seen this gap in Australia as well overall, about the modern Indian cuisine not being represented accurately.” This gap acted as a catalyst for the birth of Indian Culture, where authenticity isn’t just a buzzword but the cornerstone of their culinary philosophy. The first restaurant opened in North Hobart in 2022, immediately making an impression with the menu offerings. This year a second branch in Salamanca was unveiled to the public, providing another avenue to showcase the sub continental heritage. One common misrepresentation – that Indian food is just about heat and spice – is a narrative Mohit and Pooja are determined to change. “There is a big stereotype about Indian food that we wanted to break – that it’s just spicy. That’s not true. It can be spicy, but that is not the whole thing. There are a lot of flavours that go into a butter chicken or all the other dishes that we cook,” Mohit points out. “Spice level, or accurately, you should say the hotness level, can be changed from mild to medium to spicy,
depending on the customer’s palate. If you cannot handle the hotness level, that does not necessarily mean that you can’t eat Indian food, which is the stereotype that I found among a lot of people.” Another driving force for the Dureja’s is to showcase dishes from across their homeland. Although they hail from New Delhi, you won’t only find northern Indian cuisine on the menu at Indian Culture.
20 Tasmanian Hospitality Review Oct/Nov Edition
“India itself is a big country with a lot of different cuisines,” says Mohit. “A major portion of our dishes are from the northern part of India, but that does not mean southern Indian dishes are not represented. It’s very different to the northern part of India. We wanted to incorporate that as well, we have a Kerala Coconut Curry which is from the southern part of India, which people are really liking. It comes with an option of fish or prawns that we source locally. “It’s also just not all about butter chicken, even though we have made a point that we wanted to basically make sure we give the best butter chicken we can. But there are a lot of other dishes on our menu we wanted to focus on as well. One is our tandoori lamb chops that we do, it is a very big hit among the locals. We get a lot of repeat orders, and it’s one of my favourite dishes.” The educational aspect of their service is something the Dureja’s take seriously. Mohit acknowledges it was a source of frustration when he first settled in Australia how Indian food was represented, but he has been determined to break down the barriers one dish at a time. Opening his own hospitality venture has just allowed him and Pooja to extend the reach further than they could have ever imagined.
“There is a big stereotype about Indian food that we wanted to break - that it’s spicy. That’s not true” - Mohit Dureja He also credits the Indian diaspora in the UK for doing a commendable job in educating people about the diverse spectrum of Indian cuisine, a practice they emulate in their establishment. “It did use to frustrate me [that there is] a lack of knowledge. It is more about educating, and that is a job of us as Indians,” Mohit says. “If you go to the UK, a lot of Indians have done a good job there in terms of representing our cuisine. When we get a lot of UK customers who are touring, they have a lot more knowledge about the Indian food, because they have had been exposed to that. “It’s been slowly changing in Melbourne and Sydney as well and we are trying to do that in Tasmania, in terms of educating the people about the Indian cuisine. When anybody comes in, we make it a point of explaining all our dishes and giving a recommendation so that they 21 Tasmanian Hospitality Review Oct/Nov Edition
can try different dishes. Obviously if they’ve not been exposed to it, if there’s nobody cooking that kind of food, then you wouldn’t have the knowledge… but once they see that, and once they eat that and if they like it, their appreciation is a lot more. “We want to reach out to the majority of the people in Tasmania, so at least they can try our food one time, because they’re going to come back. We are confident of that.” Another passion for Mohit is matching the food which comes from the kitchen with some of the best wines from around the state. The restaurant takes pride in its extensive wine list, which highlights some of the best Tasmanian wines and showcases renowned local wineries. “Our wine offerings are carefully curated to complement our modern Indian cuisine, providing a unique pairing experience for our guests. This focus on supporting local producers is something we’re proud of.” As Indian Culture continues to grow and influence the local food scene, the Dureja’s remain dedicated to their cause. Through their culinary expertise and educational efforts, they are not just serving meals; they are weaving a rich tapestry of cultural exchange that promises to enrich Tasmania’s dining landscape for years to come.
Get your Christmas casuals onboarded and up to speed with Tanda, so you can focus on gearing up your business for the holiday rush. Streamline hiring for the holidays
See it in action. Chat to our hospitality team hospitality@tanda.co
“We want to reach out to the majority of people in Tasmania, so at least they can try our food one time, because they’re going to come back. We are confident of that .”
Finding health and wellbeing services can be hard. We can help
St Lukes Health Navigators are available to come onsite and listen to your needs, provide you with information^, and connect you with services that can help you on your health and wellbeing journey. And the best news is its completely free for everyone, member or not. Otherwise, our Health Navigators can be accessed anytime through our wellness hubs in Hobart and Launceston. These are places custom built to help every Tasmanian get healthier, featuring regular activities like yoga run club, nutrition classes and lunchtime concert series.
Get in touch with us to find out more, and to access your THA 8% discount *
Luke Richards - North 0499 626 417 lrichards@stlukes.com.au
Jamie Shearing - South 0439 392 453 jshearing@stlukes.com.au Malcolm Scriber - South 0417 561 948 mscriber@stlukes.com.au
Abbie Chatwin - North West 0417 563 546 achatwin@stlukes.com.au
*Discount only available on corporate products when payment is made by direct debit. T&C’s apply. The discount cannot be combined with any other discounts offered by St Lukes. ^All information provided through health navigation is for information purposes only and is not a substitute for the advice of a qualified healthcare professional.
Employment Relations Update
Fair Work notifications of compliance campaign 2024/25 financial year ARE YOU PREPARED? The THA has been made aware that Fair Work will be undertaking walk in inspections and pending compliance audits within this 2024 financial year. The audits and campaigns are believed to be primarily related to their Food Precincts including restaurants and cafes, and we understand will be centred in the Hobart regions. This could also be expanded to other regions and from our understanding it appears that apprentices and trainees pay has been identified as one area of focus. They have selected this region, and possibly other regions, based on an analysis of relevant data, including requests for assistance the FWO may have received from employees in the areas. This does not necessarily mean your business is in breach but with previous high-profile cases being publicised Fair Work remain active. NOTIFICATIONS OF AUDIT The process adopted by Fair Work could include a visit and then a follow up notification of audit letters under Section 712 of the FW Act to produce records and or documents by stipulated dates. For those businesses not familiar with the Fair Work process, the THA has and will focus on communicating with members via webinars and monthly newsletters and upcoming ER statewide forums as a basis for ensuring compliance awareness. IF CONTACTED, WHAT DO YOU NEED TO CONSIDER? If and when contacted by Fair Work, feel free to reach out for our support and assistance and keep them notified. A proactive rather than reactive approach to any audit by Fair Work is recommended.
within a specified timeframe • Upon receipt of documentation Fair Work will assess compliance with minimum wages, overtime, penalty rates, allowances, record-keeping and pay slip obligations in accordance with the Fair Work Act, Fair Work Regulations and the applicable award or agreement. • If further evidence is required by Fair Work, they will also identify and or specify any potential or alleged breaches. • Fair work will generally formally communicate on visits, however it usually occurs with a walk in. They identify as officers and seek to commence with on-the-spot questioning as per the legal and lawful regulations that apply. • Remember - do not delay, do not ignore, keep them informed and seek assistance from the THA if required. PREVIOUS FAIR WORK CAMPAIGNS HAVE IDENTIFIED KEY NON COMPLIANCES INCLUDING: • Incorrect payslips • Meal breaks • Casual Rates, Incorrect classifications • Record Keeping • Junior Rates when serving and dispensing alcohol • Apprentice and Trainee rates of pay SMALL BUSINESS SELF AUDIT The THA has previously provided the below internal only process to members, which is a simple five step process for ensuring compliance awareness
Step 1 : Check the law Step 2: Check your record-keeping
Step 3: Audit your records Step 4: Review the findings Step 5: Fix any problems
This process can serve as an excellent audit and proactive check to have in place and available if Fair Work do arrive and definitely saves time.
Statewide Forums I will be travelling around Tasmania in early November hosting FREE employment relations forums. It isn’t too late to attend - log into the member portal for all the deails and secure your spot.
Do not ignore or delay with timelines on providing documentation if available.
FAIR WORK PROCESS Fair Work are required to formally identify their inspectors and comply with the guidelines when visiting to request time and wages records for audit. If that occurs their inspectors will:
ER Enquiries? Contact Merv Saltmarsh E: merv@tha.asn.au Ph: 0407 869 924
• Serve notice and request for documentation
25 Tasmanian Hospitality Review Oct/Nov Edition
Great Customer Experience Program
GCE South
In recent years I have been working hard and hands on managing venues in Launceston, Low Head and Bridport. I’m very passionate about making profitable hospitality businesses with happy staff and great customer experiences - the perfect combination! I am deeply connected to the tourism and hospitality industry in communities across Tasmania, I am very proud of what we do and how many exceptional products, experiences and people we have in our industry. For three decades now I have loved every job I have had in the industry - 5-star hotels, and restaurants, tourism sites, heritage accommodation precincts, vintage motels, local pubs and bottle shops, busy cafes, seafood shacks, catering weddings and retreats in the wilderness, and volunteering with events, festivals and sports clubs brings me the joy.
The THA is excited to introduce the newest member of our GCE team - Anita Lewis! Neets, who is no stranger to the hospitality industry, has relocated to Hobart and will be out and about visiting venues in the lead up to Christmas. She will be a welcome addition to the program, bringing a wealth of experience, knowledge and passion.
From Anita: I grew up on the East Coast of Tasmania, and began working in hospitality at 14. The love of the industry was instant for me. I went on to train broadly including property management, commercial cookery and front of house hospitality. Great managers believed in me early - I began running a pub before I knew
I am so thrilled I can bring my energy and passion to help others, to the GCE program of the THA.
GCE North West
The picturesque Stanley Tarkine Region has been buzzing with excitement as it celebrates recent achievements that highlight its vibrant hospitality and tourism sector. With Hursey Seafood clinching a prestigious National Seafood Industry Restaurant Award and Stanley being honoured with Silver in Australia’s Top Tiny Tourism Town Award for 2024, the region is showcasing its commitment to excellence in service and experience.
what I was really doing at 19, then I wanted fine dining experience so I very persistently harassed Terry Fidler for a job in his St Helens restaurant, Fidlers on the Bay where my knowledge of food and wine went to the next level! I worked for the Dohertys Hotel family in the launch of their St Helens Hotel and then developed and opened my first restaurant Angasi when I was 23. With my business partner Thomas Dicker and my husband Darren Lewis, we had seven strong years running Angasi at Binalong Bay, a very successful modern Australian restaurant, winning THA/AHA awards annually. We were at the beginning of the modern Australian restaurant breakthrough for regional Tasmania, it was great times! We were very young and keen with no business experience and we worked 90 hour weeks, paid ourselves $10 an hour, employed over 50 life long friends, made so many people happy, and loved every minute of it. Alongside my multiple hospitality jobs I maintained a career in Local Government for 10 years, I loved being able to bring the same level of customer service from hospitality to council. My background in planning and economic development is always very relevant to my hospitality work.
Recently, Gena, returned to the Stanley Tarkine Region to spread the Great Customer Experience Program’s magic. During her visit this also included Hugo’s Brew
26 Tasmanian Hospitality Review Oct/Nov Edition
Great Customer Experience Program
& Chew at Smithton, where she distributed GCE Venue Awareness certificates to local operators, recognising their commitment to enhancing their customers experiences and venues brand. These certificates serve as a badge of honour, highlighting the venues dedication to high standards in hospitality and the ongoing investment into their business and staff.
hear from Visit Northern Tasmania CEO Tracey Mallett and from Dave Noonan on the importance of creating wonderful experiences for guests which in turn contributes to the visitor economy. Tracey spoke of the importance of storytelling, brand, sharing your positive impact and the direct translation this has on visitor numbers. Visit Northern Tasmania’s role in tourism is to ensure regional dispersal and yield across the north of the State and a good experience can directly translate to positive economic benefits to a business. Dave then spoke about the collaboration and education potential to provoke business growth. Through engagement and interaction, the room was able to compile a whole itinerary of things to do for anybody visiting Derby and surrounds.
Gena’s visit was not just about handing out certificates; it was an opportunity to engage with venue operators and build strong relationships with the local operators and helping their staff create memorable experiences. Customer service is a pivotal element. The GCE program encourages venues to prioritise exceptional service by helping staff to understand the importance of personalised interactions. Gena noted, “Amazing service can turn a good visit into an unforgettable one. It’s about making every customer feel valued and understood.”
Additionally, the benefits of a listing on the Australian Tourism Data Warehouse (ATDW) were touched upon, with operators encouraged to utilise the services of Visit Northern Tasmania to ensure they are listed and up to date on this platform which ensures their businesses and events information are fed through to the Tourism Tasmania team, Discover Tasmania and Visit Northern Tasmania websites, and through to the VNT’s new events platform. It was an eye-opening session for many and the key message around working together and co-promoting each other, will lead to longer visitation in the town and therefore greater contributions to the economy. It was the second stage of the Great Customer Experience in the area and The Blue Derby Foundation are keen to delve further into this education and skill development opportunity for all businesses within Derby.
GCE North
Hospitality businesses play such a crucial role in providing amazing experiences for visitors and locals alike. It is often the experience someone has in a café or restaurant, the interaction they have with locals, the stories they hear about the place, that will have them returning and sharing their experience with others.
On Tuesday September 17, more than 30 hospitality and tourism operators gathered at Lot 40 in Derby to
Enquiries? Contact our GCE team Dave Noonan (program facilitator) E: dave@tha.asn.au Ph: 0437 099 315 Anita Lewis (south) E: anita@tha.asn.au Ph: 0488 455 431 Darren Martello (north) E: darren@tha.asn.au Ph: 0428 020 179 Gena Cantwell (north west) E: gena@tha.asn.au Ph: 0417 125 092
27 Tasmanian Hospitality Review Oct/Nov Edition
Editorial
Tassal recognised at National Seafood Awards
was inducted into the National Seafood Industry Hall of Fame.
Tassal was thrilled to be the Conference Partner at the Seafood Directions event during September held in Hobart. The theme was “Futures of Seafood” and included insights from leading industry experts, innovators and keynotes from visionaries. This year marked 25 years of the event and the team at Tassal really made an impact as did some clips from the Tassal and THA series “Sea to Spoon” which left some of the interstate guests’ mouths watering. Tassal ESG and Communities Partner and Nuffield Australia Scholar Jo Mendes presented on global insights and local actions surrounding advancing sustainable salmon aquaculture in Tasmania, while our Tassal Head of Environment Sean Riley joined a panel to talk about the role of policy, regulation and governance in sustainable fisheries. The conference finished with the National Seafood Awards where Tassal won the Large Business Award and Tassal CEO and Managing Director Mark Ryan
The National Seafood Industry Award winners are exceptional individuals and businesses that have set the standard in the seafood industry, showcasing excellence, dedication and innovation.
2024 AWARDS FOR EXCELLENCE Tasmanian Hospitality
PROUDLY SPONSORED BY
Tasmania’s hospitality industry celebrates biggest ever Awards for Excellence
The pinnacle of Tasmania’s hospitality excellence was celebrated in record style as the biggest gathering in industry history descended on the Royal Tasmanian Botanical Gardens for the annual THA Awards for Excellence on October 30. More than 800 representatives and dignitaries were on hand to see the winners announced across 40 categories compromising the state’s best cafes, restaurants, accommodation providers, pubs, sporting clubs and tourism operators. This year saw a new record number of nominations for the awards – more than 200 venues from around the state submitted more than 600 overall entries – with the winners highlighting the exceptional standards and innovative spirits prevalent across the sector. “The strength and vibrancy of Tasmania’s hospitality sector are clearly showcased through the accomplishments of tonight’s winners. These awards not only recognise individual excellence but also highlight the collective spirit and resilience of our industry,” THA chief executive Steve Old said.
“Each year our Awards for Excellence grow bigger and bigger. There was an outstanding array of entrants from right across the state and I know the judging was extremely difficult in multiple categories.”
In the major categories, Furneaux Restaurant continued its reign as Restaurant of the Year – Regional, saluting for a third consecutive year. The French-inspired gem on the East Coast also made it a hat-trick of wins in the Best Stand-Alone Restaurant category, and capped the evening by taking out Best Fine Dining. Saffire Freycinet and The Tasman stood out as Accommodation Venue of the Year – Regional and Metro respectively again, and in a thrilling accolade split, the pair were unable to be separated by judges for the Best Deluxe Accommodation category. Peppina Restaurant capped an impressive evening with four awards, including Restaurant of the Year – Metro. Its other wins were Best Restaurant in a Hotel or Accommodation Venue, Best Contemporary Dining, and Best Wine List of the Year, showcasing their diverse culinary excellence. Launceston’s The Plough Inn repeated its success from 2023 in securing the Hotel/Pub Tavern of the Year – Metro title, and also retained its titles for Best Sports Bar and Best Outdoor Experience while adding Best TAB Wagering Venue to its accolades. The Longley International Hotel marked a first-time win as Hotel Pub/Tavern of the Year – Regional and maintained its title as Best Live Music or Entertainment Venue (Pubs/Taverns). A special moment of the evening saw the induction of the THA’s newest life member, John Dabner. John has made a profound contribution to the industry for over 30 years, being a strong and passionate advocate for the state at national level. The other annual perpetual award recipients were Grand Hotel Huonville’s Georgena Roland (Premier’s Award for Contribution to the Community), Julian and Tracey Jacobs from the Stanley Hotel were recognised with the Hospitality Minister’s Award for Contribution to the Industry while the Bertie Tucceri Award, which recognises the restaurant sector, went to Craig Farrer from Ball & Chain Grill.
31 Tasmanian Hospitality Review Aug/Sep Edition 31 Tasmanian Hospitality Review Oct/Nov Edition
PERPETUAL WINNERS
HOSPITALITY MINISTER’s Award for Contribution to the INDUSTRY Julian & Tracey Jacobs
Georgena Roland Premier’s Award for Contribution to the Community
Craig Farrer BERTIE TUCCERI AWARD
Life membership John Dabner
MAJOR WINNERS
Accommodation Venue of the Year - Regional Saffire Freycinet
Accommodation Venue of the Year - Metro The Tasman, A Luxury Collection Hotel
HOTEL/PUB TAVERN OF THE YEAR - Regional Longley International Hotel
HOTEL/PUB TAVERN of the Year - Metro The Plough Inn
RESTAURANT of the Year - Regional Furneaux Restaurant
RESTAURANT of the Year - Metro Peppina
33 Tasmanian Hospitality Review Oct/Nov Edition
PERPETUAL AWARD WINNERS
WINNER
Premier’s award for contribution to the community When it comes to tight knit communities, the Huon Valley is right at the top. And central to the lifeblood of the town is the Grand Hotel Huonville and publican Georgena Roland. For three decades Georgena has provided support and guidance, whether it be sponsoring local sporting clubs, hosting community events, promoting local businesses and organisations or fundraising for individuals or charities. “It’s absolutely amazing, I never anticipated I would get anything like this, I just came along because Tom [Darke] rang and said I should, “ Georgena said. “It’s all about giving back to the community, and I try and do that whereever I can.”
hospitality
minister’s
award
for
contribution to the industry The Jacobs family has history on the North West Coast dating back to the early 1800s. After marrying in 1989, Julian and Tracey purchased their first properties together - two bed and breakfast venues. For more than 35 years the couple have owned and operated a variety of hospitalty and tourism businesses, and played an integral part of putting not just Stanley but the entire North West on the map. “It’s a great boost for our staff, it is all about the people in the industry, they do everything,” Julian said of the recognition. “The North West Coast is a little bit behind the other areas of Tasmania but, the quality of what’s there is equal to anything.”
bertie tucceri award Craig Farrar has seen just about everything in hospitality across his career which spans more than 25 years. After starting out as a waiter at the Ball & Chain Grill and working throughout the venue, Craig purchased it nearly 15 years ago. The Ball & Chain has continued to remain one of the state’s premier restaurants, thanks largely to Craig’s commitment to not only good food, but good service. “I am blown away, it is the last thing I ever thought. I’ve been in the industry for a long period of time and to get an award like this is amazing,” Craig said. “The connection with the staff and customers is amazing. We have long term customers and staff who still come to the restaurant after all these years.”
LIFE MEMBER - JOhn dabner
WINNER
John Dabner still recalls his first interaction with the Tasmanian Hospitality Association when he was just starting his hospitality journey. “I remember the time when I first got on to the THA and that was with the dear old John Young at the time, from the Wynyard Hotel. He was a long-term board member, and he pulled me aside and he said, “John, I want you to be the North West rep’. I still remember that day now, god rest his soul.” That moment was more than three decades ago, and little did John know at the time it would lead him into becoming one of Tasmanian hospitality’s biggest advocates. A THA Board member and Accommodation Division president since 1994, John was also the National Accommodation Division President/Representative at the AHA and Accommodation Division level for many years, and was instrumental in the successful merger of the two accommodation bodies into one – Accommodation Australia.
John has also been an active member of many North West Tourism bodies, involved in local council advisory boards, actively involved in sporting and community initiatives on the coast and has been a passionate supporter of
the development of the region. His overwhelming contribution to the industry left little doubt about his induction as the 16th life member of the THA.
honoured, and it’s just great to be recognised,” the soon to be retiring Tall Timbers manager said. “I’m honoured to be selected as one of the life members and I join some legends in it as well. “
“It’s emotional to be honest with you. I’m shocked,
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76Made with FlippingBook - PDF hosting