HOSPITALITY—REVIEW
THE OFFICIAL JOURNAL OF THE TASMANIAN HOSPITALITY ASSOCIATION: JUNE 2021
C O N T E N T S
THA PRESIDENT UPDATE PAGE 5
MEET THE BOARD PAGE 25
THA CEO UPDATE PAGE 7
VISITOR EXPERIENCE TASMANIA PAGE 26-27
DEPUTY CEO - CORPORATE UPDATE PAGE 9
PREMIER OF TASMANIA PAGE 29
INDUSTRIAL RELATIONS UPDATE PAGE 10-11
MINISTER FOR SPORT AND RECREATION PAGE 31
CLUBS TASMANIA UPDATE PAGE 12-13
TOURISM TASMANIA PAGE 33
MENTAL HEALTH PROGRAM PAGE 14-15 GCE PROGRAM PAGE 17 WORKFORCE DEVELOPMENT PAGE 18-19 #STAND UP FOR HOSPITALITY PAGE 20-23 INDUSTRY FEATURE PAGE 25
TASMANIA POLICE PAGE 35
HOSTPLUS PAGE 36-37
HOSPITALITYDOCTOR.COM PAGES 38-39
CORPORATE PARTNERS PAGES 40-43
HOSPITALITY—REVIEW PUBLISHED BY THE THA 25/93 Salamanca Place, Hobart TAS 7000 PO BOX 191, Battery Point TAS 7004 03 6220 7300 enquiries@tha.asn.au www.tha.asn.au
THA HOSPITALITY—REVIEW: JUNE 2021
PRESIDENT UPDATE
Paul Jubb - THA President
For Tasmanian hospitality businesses, closing the border at short notice is devastating. It means thousands of dollars in refunds and credits, events cancelled, food gone to waste, staff shifts cut and a heightened sense of uncertainty for everyone. But the frustrations extend even further for operators. The borders close so the virus can’t reach our shores but our venues still can’t trade to their full capacity even with local, low risk patrons. Tasmanian venues are still locked up by restrictions, even when other states are in lockdown. We’ve seen what a good contact tracing system can do. Within 48 hours of the Victorian outbreak, contact tracers had identified 10,000 close contacts. The Tasmanian Government rolled out their own mandatory app to all places of public gathering, a process the THA supported. The Premier says that 6,000 Tasmanian businesses were still yet to register for the Check In TAS app. We’d implore every business and event to comply with the requirements to accelerate the recovery not just for hospitality but for the whole of the economy. We believe the vast majority of hospitality venues are among the 17,000 using the Check In TAS app and many venues have been mandatory contact tracing since last November with no reward for effort.
This is one box our industry needs to tick in order for Public Health to have the confidence to open up our industry. Just as we did in the height of the pandemic, it’s about coming together, doing the right thing, and looking after each other to get through this time and out the other side. We would support the Government stepping up workplace checks to make sure businesses have the Check In TAS systemandare using it. Our counterparts in Victoria (AHA Vic) have launched the ‘NO TICK NO ENTRY’ Hospitality Registry, a campaign in which venues commit to only serving customers who register their details for contact tracing purposes. If that’s what it takes to get our restrictions eased, we would look at a similar system in Tasmania. But at this stage, Public Health aren’t giving us benchmarks to reach or a roadmap out. Hospitality people are proud people, they’ll do everything they can to keep the doors open. It’s their livelihoods. But the threat of closure is getting greater than the threat of the virus for many in the industry. This edition of the Hospitality Review Magazine is the #StandUpforHospitality edition, a campaign started to lobby Public Health to ease the restrictions in late 2020 and now reignited to see the further lifting of restrictions. There is more from Tasmanian hospitality operators on how the restrictions are impacting their business on page 20-23.
It’s an easy requirement to adhere to – Register for a QR code, encourage customers to use it and play your part in keeping the community safe.
THA HOSPITALITY—REVIEW: JUNE 2021 | 5
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THA HOSPITALITY—REVIEW: JUNE 2021 | 6
CEO UPDATE
Steve Old - THA CEO
East Coast The challenges keep on coming for many hospitality businesses, and the East Coast hospitality community has again been hit hard. Speaking to many operators over recent weeks, the closure of the Tasman Highway near Orford has had a devastating impact at a time where they were just getting back on their feet. My heart goes out to them and we are working through the best support mechanisms we can provide through our corporate partnerships and through Government assistance grants and wage subsidies. We also want to provide direct support so we’re planning a THA East Coast ‘Tour’ on 13th and 14th July. We’ll be charging participants for a seat on our tour bus and stopping at several venues to bring direct custom and fundraising opportunities, with all funds to be donated to the affected member businesses. The THA wants to support the affected businesses as best we can. They’re some of our long term members and great industry people who operate fantastic venues and lead the way in providing a great customer experience. We look forward to releasing more details around the tour and getting to the venues to lift the spirits and the sustainability of our East Coast members! Industry Skills Shortage I also want to address the skills shortage that’s among the challenges that operators are facing. Nearly 94% of operators who reported a skills shortage in a recent THA survey, attribute the crisis to a lack of local skilled workers, and 39% cite a lack of appropriate training.
That’s exactly why we have initiated Visitor Experience Training (VXT). CEO Emilie Donovan and the board are already working extremely hard to identify areas of most critical need and develop robust, industry-specific training, with the first cookery course launched in June. Read more on page 26-27. There’s no quick fix to this crisis but there is a long term solution. It’s about getting our local young people engaged and making hospitality jobs an attractive, rewarding career path which is what we’re trying to do through our workforce development team and now through VXT. Non- accredited training can give participants the foundation skills of hospitality so that they can hit the ground running in a job. I am a member of the VXT board and we’re willing to work with any organisation to solve this crisis. Whether it be Drysdale, Skills Tasmania, Work and Training, UTAS or any other training providers. We all need to work to the same goal - building a strong workforce for the future. Tasmania’s youth unemployment rate is the worst in the country at around 13.8%. With appropriate funding, VXT has the potential to provide meaningful, job-ready training to our young people and get them excited about hospitality. We’ll be working with TICT and our interstate counterparts to lobby state and federal governments for adequate funding and incentive schemes to bring people into the industry and train them well. I look forward to getting the first VXT course underway in July and getting more Tasmanians industry- ready.
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EXCITINGNEWPARTNERSHIP BETWEENBENNETTSPETROLEUM ANDTHE TASMANIANHOSPITALITY ASSOCIATION.
As a Tasmanian owned and operated business since 1977, Bennett’s Petroleum have a growing network of sites across Tasmania, many with their Mood Food brand attached. Like the THA and the hospitality industry, Bennett’s Petroleum is passionate about Tasmania and strives on great customer service, which is why this new partnership is such a great fit. Through the partnership our members, and their staff, can access 6 cents per litre* discount on their fuel purchase simply by showing their THA/Bennett’s keyring at any one of their retai l sites. This is not only a great way to save yourself money every time you fill up, but a great way to maintain engagement with your staff by offering them a keyring so they can save too. If you haven’t already received your keyring, or you need more for your staff, reach out to the THA team on 03 6220 7300 and we will arrange to have them delivered to your venue.
JUMP ONLINE TO FIND OUR LOCATIONS
SAVE 6c PER LITRE*
bennettspetrol.com.au
*Up to 75 litres
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DEPUTY CEO UPDATE
Brad Upton - THA Deputy CEO
Our corporate partner list is comprised of businesses who have a genuine want to help hospitality operators succeed. They work with us and our members for the best outcomes, to help reduce costs, or reduce burdens on business. Their support of industry is unwavering and we appreciate their commitment to the Tasmanian hospitality industry. Whilst we work hard to connect our existing corporate partners with our members, we also look for new partners who share a passion for our industry and Tasmania. Over the coming months we hope to have several new corporate partners join the industry, each with a unique offering they want to share with our members. This month we are pleased to announce our new partnership with Bennett’s Petroleum, a Tasmanian owned and operated business since 1977. Bennett’s Petroleum has a growing network of sites across Tasmania, many with their Mood Food brand attached. Bennett’s Petroleum is passionate about Tasmania and an innovative company that strives to deliver expceptional customer service, which is why they see the THA and our industry as a great partnership fit. Every day they look to “set standards of excellence in providing our customers quality products with the greatest service possible.” As part of the partnership our members, and their staff, can access 6cents per litre discount on their fuel purchase (up to 75 litres). It’s as simple as showing your THA/Bennett’s keyring at any one of their retail locations.
This is not only a great way for you to save money every time you refuel, but a great opportunity to share the benefits with your staff by giving them their own discount keyring. If you haven’t already received your keyring, or you need more for your staff, reach out to the THA team on 03 6220 7300 and we will arrange to have them delivered to your venue. Another exciting member benefit coming from one of our corporate partners, Treasury Wine Estates (TWE), is a member exclusive house wine. This wine is new to Tasmania and discounted to members so that you can improve the profit in your bar, restaurant or café. The range is made of Ottilie Brut NV (sparkling), Heatherlie Semillion Sauvignon Blanc (white) and Henry & Eliza’s Shiraz Cabernet (red), and based on the bottle cost you’ll have made money after the first glass you pour*. These are great quality wines that have been made exclusively available to our Tasmanian members by TWE through Australian Liquor Marketers (ALM). If you would like to find out more about these wines, or access the great pricing, contact your Treasury Wine Estate representative, your ALM Representative, or call one of the THA team who will help source stock for you. If you have areas of your business where you would like to see the costs reduced, or an opportunity for members and staff to improve engagement please give me a call to have a chat so we can continue to uncover meaningful, new partners for industry. *based on RRP per glass
For all corporate partnership enquiries contact Deputy CEO Brad Upton brad@tha.asn.au | 0418 765 141
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INDUSTRIAL RELATIONS UPDATE
Allison Park - THA Industrial Relations Manager
SpotlightonFairWorkclaims We are seeing a significant rise in the number of claimsbeingbroughtagainstmembers, from(mostly) employees who have exited their employment. Now with the ‘General Protections’ avenue available to all individuals (this provides a route for both dismissal and non-dismissal related matters), we have seen quite an increase in the number of short term casuals making claims for a dismissal related matter. In thisareaof FairWork therearenoeligibility parameters such as length of service as exists in an unfair dismissal claim. In terms of unfair dismissal claims we are seeing quite an openness in the Commissiontoconsiderapplications lodgedlate, that is in excess of the ‘within 21 days from the termination date’. Typically, exceptional circumstancesmust exist for a claim to not be dismissed that is lodged outside of the 21 days, unfortunately we are now seeing claims heard where exceptional circumstances do not exist. A steady amount of underpayment claims via the Fair Work Ombudsman are also being seen.
The process of responding to a claim, preparing for and attending a conciliation conference and potentially preparing for and attending a full hearing is very rigorous and time consuming. We are seeing quite an amount of pressure being placed on members at the time of a conciliation hearing to settle the matter financially. To date we have been successful in fighting the majority of claims where we have provided representation for our members. Each occasion provides us with valuable insights into the focus and expectations of the Fair Work Commission, notwithstandingthoughthetimecommitmentrequired of the parties is very heavy and very inconvenient for our members trying to also run their business. We urge all of our members to work very closely with us where there is any chance of a matter relating to disciplinary action, a pay dispute or in fact any uncertainty around payments, entitlements or any process related to employees, including casuals. Not only can we guide members in the safest possible way, we can impart valuable knowledge gained from other claims we have represented.
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The following article is a summary of an underpayments case heard last month in a prominent Melbourne restaurant. It highlights the severity of the penalties and the robustness applied to the case by the Fair Work Commission, in relation to not only underpayments but also record keeping, meal breaks, annual reconciliations for those on an annualised salary arrangement and international workers. Restaurant operators penalised $204,120 1 June 2021 The Fair Work Ombudsman has secured court-ordered penalties against the operator of an Italian eatery, in an inner Melbourne suburb. The Federal Circuit Court has imposed a $170,100 penalty against the business and $34,020 against the company’s sole director. The company admitted to having underpaid 40 employees a total of $53,850 between December 2017 and June 2018. The business paid flat hourly rates, in some cases as low as $18 per hour, for its casuals which failed to meet minimum hourly rates, casual loading, overtime rates and various penalty rates owed under the Restaurant Industry Award 2010. The company also did not provide adequate meal breaks, failed to keep records including time records, and did not undertake required reconciliations for full-time annualised salary employees. Judge Philip Burchardt noted the vulnerability of some of the underpaid workers - over half were visa holders mostly from non-English speaking countries. They were mostly on student visas, working holiday visas or partner visas and came from countries including France, Brazil, Nepal and Chile, among others. About half (14) of the underpaid visa holder workers were aged 25 or under when they began to work at the Restaurant. Fair Work Ombudsman Sandra Parker said the regulator prioritised matters involving young and migrant workers in the fast food, restaurant and cafés sector due to ongoing compliance issues. “The Fair Work Ombudsman does not tolerate the exploitation of any worker, including migrants who can be vulnerable due to factors such as limited English or little understanding of their rights under Australian law. All workers in Australia have the same rights, regardless of citizenship or visa status.” “Employers are urged to prioritise workplace law compliance or risk substantial court-ordered penalties on top of back-payments” Ms Parker said. In a written judgement, Judge Burchardt said of the company’s director, “[i]f he was not deliberate in his breaches of the award obligations, he was, at the very least, wilfully blind to them.” His Honour said that the timekeeping contraventions “strike at a matter central to the system of industrial regulation”. “Equally, however, the failure to pay employees their wages and to give them their benefits under the award is also, in my view, of commensurate seriousness… bearing in mind the nature of the industry and the disadvantaged nature of the employees,” Judge Burchardt said. The FWO investigated the restaurant as part of an auditing campaign. The underpaid workers were generally engaged as kitchen attendants, waiters or cooks. The company fully rectified underpayments in July last year after the FWO commenced litigation. Source: Workplace Express - workplaceexpress.com.au
For all Tasmanian hospitality employee relations and industrial relations issues contact Allison Park allison@tha.asn.au | 03 6220 7305 or 0407 869 924
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CLUBS TASMANIA UPDATE
AndrewMoore - Clubs Tasmania Project Manager
Clubs Tasmania helps keep clubs shipshape with hand sanitiser donation Clubs Tasmania, part of the Tasmanian Hospitality Association, has helped to facilitate the distribution of a generous donation of commercial grade hand sanitiser from Tasmanian business Shiploads to the state’s sporting and community clubs. Shiploads has donated 60,000 litres (over $500,000 worth) of hand sanitiser to clubs across Tasmania, helping community organisations to minimise costs and ensure they comply with Government COVID requirements. Clubs Tasmania Project Manager Andrew Moore said the donation will help reduce costs for community clubs. “Clubs are largely run by volunteers so we’re really pleased to facilitate the distribution of this generous donation to help reduce costs so they can keep thriving. If we look at the expenses that we’ve tracked in the last 12 months, most clubs are spending between $800 and $1400 per year to ensure their club is safe and compliant with bacterial wipes, stands and hand sanitiser. Multiply that by the 800 community clubs across the State and 600 sporting clubs that’s a massive investment, so hats off to Shiploads for investing into the community club industry” Moore said.
Clubs Tasmania member Netball Tasmania and netball clubs in junior and senior leagues across the state are among the beneficiaries. Netball Tasmania Event Manager, Kirsten Palfrey said “We will receive about $70,000 worth of sanitiser products. It’s a huge cost reduction for us and we’ll be using the products at local leagues around the state as well as at the under 17 and under 19 National Championships which are being held in Hobart in July. Clubs Tasmania told us about the initiative and we’re really thankful to both Clubs Tasmania and Shiploads in helping us keep our community safe and comply with the COVID safety plans we have in place.” Clubs can organise an allocation of the 1.5L or 5L bottles of 75% alcohol sanitiser for collection at any of Shiploads 13 stores statewide by contacting Clubs On Monday 17 May, we attended the 2021 Working it Out ‘IDAHOBIT’ awards and brekkie. Guest speaker was Stella Lesic, the President and Founder of Australia’s largest LGBTIQ+ sports club the Bushrangers Sporting Alliance, who not only delivered an emotional speech, but also announced the theme of 2022’s Dorothies Awards – Inclusion in sport ! Tasmania on 1300 125 827. Promoting inclusion
Project manager Andrew Moore with Shiploads Managing Director, Ashley Wilson and representatives from Netball Tasmania, Taroona Penguins Rugby, St. Giles and Little Athletics
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CLUBS TASMANIA UPDATE
Clubs Tasmania has partnerhip agreements with the following State Sporting Organisations (SSOs), providing support for the peak body and their associated clubs
Rugby Tasmania partnership Clubs Tasmania is thrilled to announce a partnership with Rugby Tasmania Clubs Tasmania looks forward to supporting rugby players and volunteers from clubs across the state, along with working with Rugby Tasmania, in delivering on their 2026 strategic plan for the sport.
Clubs Tasmania is committed to helping our community clubs remain viable and sustainable. We know priorities for clubs in 2021 are getting teams on the park, volunteers, making and saving money and rebounding from the COVID 19 pandemic. As part of this, Clubs Tasmania is committed to working with state sporting associations. State sporting CEO lunch Clubs Tasmania hosted a state sporting association CEO lunch on April 9 at the Movenpick Hotel. Collaboration was the topic and Andrew, Steve and Brad discussed how Clubs Tasmania, as part of the Tasmanian Hospitality Association, can work to increase participation and assist each sport to meet the needs of players, volunteers and the broader community. Sailing Tasmania ‘She Sails’ event Clubs Tasmania were pleased to help Australian Sailing - Tasmania secure trailblazing sports journalist Tiffany Cherry as a guest speaker alongside sailing identity Jessica Watson at the ‘She Sails’ social function following the inaugural combined clubs women’s keelboat regatta in April. The day (and night) was a resounding success with calls to make the Regatta an annual event.
Clubs Tasmania Project Manager, Andrew Moore with Rugby Tasmania President Ebony Altimira Through this partnership Clubs Tasmania will provide; - advocacy to relevant Government departments for support and current priorities - access to corporate partners to maximise savings for Rugby Tas and member clubs on insurance, energy, fuel, connections to food and beverage suppliers to provide the right product at the right price for member clubs - support for the grant writing activation and acquittal process - timely advice via our toll free 1300 125 827 number Ebony Altimira, President of Rugby Tas welcomes the partnership that will assist Rugby Tas in supporting 11 clubs to remain viable and sustainable and to grow the game from the grassroots level.
To find out more about how Clubs Tasmania can assist your community or sports clubs, or RSL contact Project Manager AndrewMoore - andrew@tha.asn.au | 1300 125 827
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MENTAL HEALTH PROGRAM
Peter Sheldon-Collins - ProgramManager
The Tasmanian Hospitality Association has launched the first four videos in a series of ‘Lived Experience’ videos. The series is being developed in collaboration with Lifeline Tasmania to normalise the conversation around mental health issues in the hospitality industry and provide meaningful resources for people who are experiencing similar challenges. The first video features industry stalwart Carl Windsor’s powerful story and his challenges with anxiety and depression.
The Lived Experience video series has been supported by the Tasmanian Government and is part of the formal working partnership between Lifeline Tasmania and the Tasmanian Hospitality Association, announced in April 2021. The partnership allows the organisations to work collaboratively to develop important initiatives to best support the mental health of hospitality operators and workers, particularly in this crucial time where the mental health of industry workers is so important after a difficult 12 months, and amid ongoing uncertainty. The second video released features owner/operator of Stillwater, Stillwater Seven and Black Cow Bistro, Bianca Welsh. Bianca shares her story of identifying and helping a colleague through a mental health crisis. Bianca says “My passion for studying and promoting good mental health and creating a strong wellness culture started almost a decade ago when I helped one of my staff through a situation that stemmed from substance abuse” Bianca said. Since then, through working with my team, I’ve experienced a range of mental health illnesses and poor mental health in the workplace. I now hope to share that knowledge with other owners and operators in an effort to better retain our amazing people and attract people to our thriving industry”.
Restaurateur Carl Windsor Carl Windsor, owner of North Hobart venue Willing Bros., shared his poignant story with mental health challenges to help other people in the industry feel less isolated and encourage them to seek help. The video explores the challenges Windsor faced and the impacts on his personal and professional life. “There was a lot going on in my life and I just didn’t really know what to do. I got to the point where I was looking at myself and saying can I still go on?” Windsor explains in the video. Importantly, the videos also include guidance from Lifeline experts to give context, clarity and direction for viewers, in order for them to find meaningful support if and when they need it. THA CEO Steve Old said “these clips are really powerful tools to reach people who are struggling with the demands of the hospitality industry and direct them to the best support mechanisms. I applaud Carl’s bravery and selflessness in telling his story in an effort to help others”.
Restaurateur Bianca Welsh with Lifeline Tasmania’s Clare Pearson
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MENTAL HEALTH PROGRAM
Mentoring Program Bianca Welsh is also leading the THA’s pilot Mental Health Mentoring Program. The program will engage venue operators in learning how to create mentally healthy workplaces and manage mental health issues in their business. Bianca is the perfect industry ambassador to lead the pilot program, having a broad range of personal and professional experience in dealing with mental health issues. Bianca holds a Bachelor degree in Behavioural Science and is an active mental health advocate in her community and in the hospitality industry. “I’m so passionate about our hospitality industry and creating workplaces with a culture of wellness and where people want to work. The program is free for venues with the support of the Tasmanian Government as part of a strong focus on the mental health of the industry as we continue the recovery from the impacts of the COVID-19 pandemic. The initial iteration of the program will be a pilot three month trial, with the hope to extend the program for a further two years, with more mentors based around the state. Expressions of interests in the mentoring service are being facilitated through the THA Great Customer Experience (GCE) contractors as part of their visits to venues around the state. THA CEO Steve Old says “our GCE contractors are on the ground, talking to venue owners about all aspects of their business and mental health is an important part of that. The contractors can talk them through a range of programs and courses, including the mentoring service, to establish the best avenue to ensure their workplace is mentally healthy”.
The latest videos to be released feature Kelli Revel, manager of the Bridge Hotel-Motel in Smithton and experienced chef Kate Hambleton. Kelli bravely discusses her experience living with depression in the hope that her story can help others to identify symptoms and seek help. Kate shares her experience with fatigue and burnout and the impact on her work and personal life.
Chef Kate Hambleton
The THA ‘Lived Experience’ videos can be viewed at https://tha.asn.au/lived-experience-videos **Please note that some viewers may find the content confronting. If the videos bring up any issues for you, we urge you to access the mental health resources on the THA website, or in a crisis, call the Lifeline 24 hour crisis support line on 13 11 14.
To arrange a GCE contractor venue visit and discuss the mental health program contact Penny Holmes penny@tha.asn.au | 0417 409 797
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GREAT CUSTOMER EXPERIENCE PROGRAM
Penny Holmes - GCE ProgramManager
Penny: Have you noticed any changes since undertaking the Venue Awareness Session? Adam: The staff are really excited to learn more and engage with the customers, and the customers are seeing a more positive attitude coming across. And for me, it’s given me a bit of a push to do some training with them as well and see the value in upskilling and investing in the staff. The venue awareness session also helped me see the breakdown of the business. There’s little things in there that you don’t necessarily look at usually, like broadening our offering to different markets, not just tourists. You’re always learning things, so it’s a great tool for managers and staff to use to adapt themselves to the business as it evolves and the operating conditions change. Dylan: It was quite eye opening and it’s nice to get a view behind the scenes when you’re usually just boots on the ground, it’s great to learn a bit of perspective of how the business operates. Adam: ..and learn how hard my job is!
The Great Customer Experience program supports Tasmanian hospitality and tourism businesses by upskilling venues across three key areas - staff, customers and business practices. The program provides operators with support suited to their unique operation, resulting in premium customer experiences in venues throughout Tasmania. It starts with Great Customer Experience ‘Business Health Check’ which allows us to target our suggestions, recommendations, and strategies toward assistance available that could allow the venue to improve their ‘unique’ customer experience. Hobart venue Irish Murphy’s recently participated in the Great Customer Experience Program. We sat down with Irish Murphy’s Licensee, Adam Shields and staff member Dylan Ellery for a quick chat about their experience with the program. Penny: How did you find the GCE program? Adam: It definitely provided some good insights for our staff, and it was really helpful from a managerial point of view. It creates a full perspective of the business and it engages our staff by shedding some light on what it takes to run a business and how profitable the business actually is, especially in these current times where it’s tough and every business is trying to do their best with the help of the THA and the local government. It changes their perspective of operating in these conditions and ensures we’re trying to serve the local market as best we can, not just the tourist market.
To find out more about the Great Customer Experience Program contact ProgramManager Penny Holmes penny@tha.asn.au | 0417 409 797
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WORKFORCE DEVELOPMENT
Mark Banovic - Workforce Development Manager
Club members bowled over by Hospitality Ready participants’ skills Migrant Resource Centre Tasmania (MRC Tas) and the THA have collaborated to give Tasmanian migrants the best chance of securing ongoing employment and ensure that they have industry- specific skills. Ten jobseekers from migrant and refugee backgrounds put the skills they have learnt in the THA ‘Hospitality Ready’ course to the test, cooking in a commercial kitchen and serving lunch to members of the Buckingham Bowls Club. The Hospitality Ready program takes participants through accredited and non-accredited training for industry-specific skills, including food preparation, serving skills, hospitality related English language, food safety and hygiene, as well as job search and interview skills.
T he lunch service was the culmination of six weeks training to ensure participants are ready for hospitality roles
The next phase of the training will be a 2-week work experience placement with Tasmanian hospitality venues. THA CEO Steve Old said “programs like Hospitality Ready are so important in getting new Tasmanians engaged in the industry and excited about a career in hospitality, especially at the current time when there is a dire skills shortage across the industry nationwide. This program aims to upskill participants so they have the experience that venue operators are looking for and they’re ready to hit the ground running when they do secure employment. The lunch brings together all of the skills that the participants have learnt over the last six weeks and gives them a taste of working in a real-life, commercial kitchen”.
Hospitality Ready Programmanager Peter Handy briefs the particpants ahead of service
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WORKFORCE DEVELOPMENT
MRC Tas Settlement Services Project Officer, Vatsal Mehta said “the program not only builds skills specific to hospitality, but it also helps the participants build confidence and friendships. The participants are from varying migrant and refugee backgrounds, so this program is a fantastic way to give them a head start in their new home in Tasmania and help them secure fulfilling and sustainable employment.” The partnership between the ‘Hospitality Ready’ program and the Buckingham Bowls Club has been supported by Clubs Tasmania, part of the Tasmanian Hospitality Association. The program has initiated a strong connection between MRC Tas and the Buckingham Bowls Club with cultural nights already being planned and the Club members teaching the program participants to play lawn bowls.
To find out more about workforce development opportunities and programs, contact Mark Banovic mark@tha.asn.au | 6220 7308
MARKETS
MUSIC
FESTIVALS
SPORTS
Tasmanian’s favourite and most popular source of information for Entertainment, the “What’s On In” App is for all your Music, Sport, Art, and Concerts needs, with over 30,000 app users that are always looking for what to do on a Friday night, weekend and over the holidays right across Tasmania, well the “ What’s On In App” has listings all over Australia … just simply type in the search bar, the area you are going to visit and watch all the local events appear.
PACKED WITH CONTENT With the biggest events featured in the app as dedicated sections, the app is a hub for everything you need. From exclusive video , discounts, links and news , we make it easy to stay connected. With the 'Gig Guide' you can see a list of every event, big and small- happening nearby. From live music to trivia , it's a dedicated discovery interface which exposes some of the coolest niche events in a clear and simple way. Each poster listed in the app has a summary, details on price and ticketing , and the ability to share and save favourites. Better, you can get directions , watch the trailer or promo film , visit their website or even book an UBER .
We are offering a special listing for the next 3 x months, just pay a one off payment of $59.95 for a 3 month listing of as many events you want to promote in your venue, wine dinners, trivia nights, Theatre and show dinners, a band or accoustic music that’s playing at your venue. TO HELP THE HOSPITALITY SECTOR -
Visit: http://portal.whatsonin.com.au/signup/ for more information!
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#STAND UP FOR HOSPITALITY
#StandUpforHospitality is a campaign initiated by the Tasmanian Hospitality Association in October 2020 to lobby the Tasmanian Government and the Department of Public Health to ease the COVID-19 restrictions on the hospitality industry. The THA has recently reignited the campaign to once again lead the push for the State government to ease the remaining restrictions on our venues.
Volume down on live music events
The live music scene is becoming less lively in Tasmania as operators who rely heavily on gig events grapple with the heavy restrictions, expensive overheads and snap border closures. Indoor live music shows without fixed seating don’t fall under the State Government’s events framework; rather, venues are bound by the general hospitality rules. And while many clubs, pubs, bars, cafes and restaurants are struggling with the limited density restrictions and limitations on standing up drinking and dancing, live music venues are arguably hardest hit. Wendy Robbins, licensee of The Royal Oak Hotel in Launceston is an affected operator. “Our live music space is licensed for 160 people, but the COVID capacity rules mean we can sell just 80 tickets for any gig. The artists based on the mainland are having to perform a matinee and an evening show to cover their costs. But that means our staffing costs is doubled in order to open for both shows” Wendy said. The Royal Oak has relied heavily on live music events for music events and had an enviable client list waiting to play at the venue which boasts several different gig spaces. “Our Heritage Bar hosted live music 5 nights per week pre COVID for an audience of up to 100 people. Now the capacity of that space is 32 persons making it financially unviable to host Live Music. The Heritage Bar has been dark post COVID”. “Our income is now 50% of what it was pre- pandemic. The business has not been viable in the last year.”
The clock is ticking for Wendy and her staff. It’s a simple equation, the longer restrictions are in place, the less viable The Royal Oak becomes. “We have injected borrowed capital into the business to cover wages and costs. We have been able to remain open with JobKeeper and COVID subsidies but that’s ended now yet we’re still crippled by these restrictions. We are operating with 50% less staffing.”
If you have an idea or want to get involved in the #StandUpforHospitality campaign, please contact Katelyn Barry THA Communications and Media Specialist. katelyn@tha.asn.au | 6220 7300
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#STAND UP FOR HOSPITALITY
“I’ve had to turn people away from our bistro, we’ve had to take tables away, and it starts to leave a sour taste in your mouth,’’ He said. Peter had owned the pub for a little over 12 months before the pandemic hit and the forced closure of the venue. “The COVID shutdown put an immediate stop to any momentum we had. The Paddy Wagon is a bit of an institution in the northern suburbs, people have been coming here for quite a few years and to see it close was devastating” he said. “The community have been really supportive since we reopened last year and people have returned but it’s certainly different with these restrictions. We don’t have COVID transmission in the community, we haven’t had for over a year and I feel now is the time to release those restrictions and let hospitality get back on its feet.” Peter says he congratulates the state government for the way they took measures to suppress the virus, but he says the sector now needs a road map out of these restrictions. “Big events like AFL matches can have thousands of people there. We’re limited in numbers but still have to pay staff and bills. It incredibly frustrating”.
“We’re complying with contact tracing, we use Oztix for all events to track and trace all ticket holders so we have everyone’s details and then we also use the Check In App as well. We’re doing everything the Government has required, but we’re not seeing the reward for effort. It’s frustrating”. Snap closures due to outbreaks interstate cause havoc for travelling acts with cancellations of gigs crippling the Launceston venue even further. And the loss is amplified by booking cancellations in the venue’s dining space. “We suffer a 50% loss of trade for dining when the borders are closed” she explained. It’s not just her own business Wendy holds serious concerns for. “Live music supports musicians, sound and lighting technicians, bookers and promoters. All are suffering a loss of income and at the moment Tables removed, chairs spaced, a cap on patrons - the new normal is becoming old for many operators who are losing business and income due to the 1 in 2 square metre capacity restriction. Peter Ryan, who operates the Paddy Wagon Irish Pub on Glenorchy’s Main Road, says he is forced to turn hundreds of customers away every week. “It’s probably about 50 customers a day that just aren’t coming in anymore because of the restrictions. I’m getting a little bit tired of the restrictive nature of what’s been imposed.” there’s no light at the end of the tunnel”. Pub goers tap out
Adam Shields Licensee of Hobart venue, Irish Murphy’s shares similar sentiments around the remaining restrictions. “When the dancing and stand up drinking rules were eased a bit [in November 2020], it had a huge positive impact. You could see it in the numbers but also the attitude of the staff, and the customers and their spending as well”... continued page 23
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#STAND UP FOR HOSPITALITY
cont. “No more government help and JobKeeper’s gone, businesses are going to find it tough coming into winter so now is the time to lift those restrictions and get as many people in safely, and move on to a bigger and better summer” he explained. Adam says he would be able to employ more Tasmanians if the restrictions eased. “I’d get to give my staff more hours, get to have more boots on the ground and a better experience for customers to come and enjoy themselves”. It’s not just business viability that the restrictions are impacting. Adam has seen a decline in the mental health of the hospitality workforce. “It’d definitely mean less stress and mental health issues are a massive thing in hospitality at the moment and when we lift the restrictions mental health will definitely improve. People will be a lot more engaged in their work and it’ll make it a lot easier on people”. “The shutdown was when we really questioned whether we could reopen the doors. But the THA rallying the government for those support measures really helped and made sure we could all stick together and get through it. Viability of the business has always been front of mind but with the help of THA, it’s been much better” Adam said.
Check In to open up Tasmanian hospitality businesses have been contact tracing since November 2020, with around 17,000 places of public gathering now using the Tasmanian government’s Check In Tas App. Irish Murphy’s Licensee Adam Shields says while it has it’s challenges, we all have a responsibility to do our bit to keep the industry and community safe. “Border closures hurt us a bit in terms of income and patronage but really it’s an eye opener of what could happen when you look at what’s happened interstate and what the venues over there have had to deal with. It’s a reminder to keep doing the things that keep us safe even if we don’t have cases here and I’d like to think that we’ll keep doing those things if restrictions ease as well”. “Contact tracing has its challenges, privacy and the older generation not having access to internet or the app. It’s definitely working but it’s just making sure everyone can and does do it. It’s important businesses work with customers” he explained. “There could be more awareness about it. Maybe getting signs that we could display around the venue that say ‘Have you signed in?’, that sort of thing would be helpful because it’s putting a big responsibility on our staff”. Adam suggested a tracing system implemented in New South Wales could be adopted in Tasmania. “Look at New South Wales for example, it’s embedded. You can’t come into a venue without signing in. There needs to be some mandatory guidelines for patrons on what has to happen and what needs to be done on their part for everyone to feel comfortable and feel safe and give Public Health more confidence around people enjoying our industry more freely”. The #StandUpforHospitality launch in November 2020
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INDUSTRY FEATURE
VENUE MODE. MORE VALUE, DELIVERED. Your customers can get better prices on all runners on selected races, on top of existing exclusive offers, only in your venue. Venue Mode, now on the TAB app*
*Max bet $50 for each eligible bet. Available for fixed odds bets on selected races when Venue Mode is activated. Subject to liability cap. Venue Mode available on the TAB app in operating TAB Venues, Agencies and selected Racecourses. Think! About your choices. Call Gambler’s Help, Gambling Help or the ACT Gambling Counselling & Support Service on 1800 858 858 www.gamblinghelp.nsw.gov.au or www.gamblinghelponline.org.au. Don’t chase your losses. Walk away. Gamble Responsibly.
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INDUSTRY FEATURE
Zafira Fine Foods
Zafira Fine Foods can be found tucked away in Gormanston Road, Moonah in a former takeaway shop. Venturing inside you can find a cosy, traditional Afghan restaurant serving authentic food cooked the traditional way. Zafira has been open for almost four years and provides employment and training to people arriving as refugees predominantly from Afghanistan.
Zafira Fine Foods also offers monthly cooking classes and a cultural experience to introduce customers to the hospitality traditions and customs of the Hazara people of Afghanistan. It is supported in the work by Friends of Zafira which provides a range of programs to support people settling in Tasmania from Afghanistan. It also operates a community garden at the rear of Zafira Fine Foods and is about to start an innovative employment program aimed at supporting Hazara people into work and training opportunities. Operator, Kirsten Singleton has recently particpated in the Great Customer Experience program, with fantastic engagement and committment to upskill the staff. Through THA’s corporate partnership with Energy ROI, Kirsten will also save $1600 per year off the venue’s energy bill. Zafira Fine Foods is open Monday to Saturday for lunch from 11am to 3pm and Thursday to Saturday evening for dinner and takeaway. Zafira Fine foods - 35 Gormanston Road, Moonah
Staff member Habiba serves traditional Afghani dishes at Zafira FIne Foods in Moonah
Meet the Board – Martin Kelly
What do you love about the hospitality industry? I love the fact you deal with such a range of diverse people. One day you can be in a meeting with the CEO of a national organisation, and the next day meeting the locals in the front bar of a suburban pub. They all have Martin Kelly is the General Manager of Vantage Group, overseeing the operations of community-based hotels across Tasmania and the 9/11 Bottleshop retail liquor chain, employing over 420 people Statewide. Martin is the Vice-President of the Tasmanian Hospitality Association .
their own story, and I find it fascinating. How long have you been in the industry?
I’ve been in and around the industry since 1986. I’ve spent most of my time in supplier land working predominantly with CCA and Lion but the last 5 years have been the other side of the fence working with Vantage Group running hotels and botttleshops. What is the value of the THA to the hospitality industry?
I think the true value of the THA is that it can be different things to different people. It might be IR support, lobbying government, or simply solving problems or answering questions. Whatever support or advice a member needs, the THA can provide or access that support.
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VISITOR EXPERIENCE TRAINING
Emilie Donovan - VXT CEO
Who we are Courtesy of a $1 million grant from the Tasmanian Government, the shareholders Tasmanian Hospitality Association (THA) and the Tourism Industry Council Tasmania (TICT) jointly established a training company. The company initially launched as ‘Tasmanian Hospitality and Tourism Training’ last November and has now been renamed ‘Visitor Experience Training’, or as we like to be known – VXT. The new trading name reflects our whole industry approach. It draws inspiration from the belief that every customer that comes through our doors is a visitor, whether they be local regulars or interstate travellers. We want each and every one of them to have a truly Tasmanian experience. Why we’re different VXT is industry-led and outcome-focused, and we’ve got the workforce training needs of our hospitality and tourism industries at the core of our program development.
What are we doing now? A recent training survey conducted has indicated the need for a range of specialised short courses designed to provide pathways for Tasmanians to gain the skills required to enter into the industry. In response to this data, VXT prioritises developing a new alternative training program to help fill the critical shortage of cooks. The new course, ‘Classic Cookery’, is designed as a preparation course to provide the core skills and knowledge required of a cook in a café, pub or restaurant. The Classic Cookery course is open for enrolment for anyone interested in working as a cook in a commercial kitchen. We hope this allows Tasmanians of all ages to pursue meaningful and outcome-driven learning so that they can enter the industry job-ready. he course curriculum has been designed by Sharon Croxford, an award- winning expert in online and blended teaching, dietitian and chef, and John Hand, a current chef who is experienced in course design and practical teaching methods. Starting in July, the course will be delivered by a team of experienced industry facilitators with successful graduates completed in time for the upcoming peak season. The course will give participants the key ingredients for future employment opportunities in cafeterias, kiosks, cafés, pubs, function and event catering, and small restaurants. Course Registrations Open: Do you have someone in your team that loves to cook? Why not upskill them to assist in your kitchens. Contact VXT to reserve a spot on the upcoming course. Cookery Jobs: VXT will work with the industry to link the course graduates to businesses with available jobs for the coming peak season and subsequently measure the outcomes from the training into job placements. Do you have cook positions available now or in the near future? Notify VXT to be first in line to connect to the Classic Cookery graduates.
Minister Sarah Courtney with VXT CEO Emilie Donovan and VXT Board Members from left Kath McCann TICT nominee director, COO Beacon Foundation | Ben Carpenter THA nominee director, Owner Beach Hotel | Aaron Devine Independent Chair, CEO Ohana For Youth, Arcadia College and Ohana College | Steve Old THA nominee director, CEO THA | Ben Targett TICT nominee director, CEO The Old Woolstore and Hadley’s Orient Hotel
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