Feb 2017 Journal - Digital Copy

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

IN THIS EDITION: * Key Events in Tasmania * David Charlesworth - ‘Charlie knows every one’ * Max Hitchins - ‘Bill Gates once said....’ * TasTAFE Drysdale students working with Chef - Jacques Reymond

Corporate Partners

• QikID • Premium Beverages • Tasmanian Hotel & Catering Supplies • Vanquad Vending • Beovista • Thirsty Camel • Wise Employment • Zoo Business Media • Hydrokleen •WT House Betta Home Living • JobNet • Lion Dairy & Drinks • Parr’s Heat Pump Centre • Hoshizaki Lancer • Collins SBA • Fun Box • Knight Frank • PPCA • Workskills • Samuel Smith & Son • Red Bull • Tas Water • Oakley Textiles • CRE Brokers • Aus Labour & Recruitment • APM • Jura • Commonwealth Bank • National Australia Bank • Westpac Bank • ERM • Entertainment Publications • Europcar • The Smiths Snackfood Co • Small Business Safety Systems • First Aid Training Tasmania • ANZ • Bendigo Bank • Aurora • Qantas

February 2017

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CONTENTS

Regulars: 2

Key Events in Tasmania

3 President’s Report 5 General Manager’s Report 6 Membership - David Charlesworth 8 Industrial Relations 10 Industry Skills and Workforce Development 13 Premier’s Report 15 Opposition Report 17 [THAT] Foundation Report 19 Tourism Tasmania Report 23 Tasmania Police 25 Max Hitchins - Bill Gates once said...

Hello

Features:

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TasTAFE - TasTAFE Drysdale students working with Chef - Jacques Reymond

Photos appear courtesy of: Tourism Tas, Rob Burnett, Alastair Bett, Ceri Brose, Bob Linacre, Ray Joyce and Catharine Forge

CLUBS T A S M A N I A

Established 1839

February 2017

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Key Events in Tasmania - February 2017 to April 2017 -

Feb 10 2

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* Australian Wooden Boat Festival 10/2 - 13/2 Hobart

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* Festivale

10/2 - 12/2 Launceston

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28 *

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* Targa Nth West

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* Royal Hobart Regatta 11/2 - 13/2

* Luxbet Launceston Cup & Carnival 15/2 - 22/2

* JLT Community Series 2017 Haw vs Geel University of Tas Stadium

Hellyer Gorge

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* Rosebery Festival 23/2 - 26/2 Rosebery

* Clarence Jazz Festival 18/2 - 26/2 Bellerive

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* King Island Long Table Festival 24/2 - 26/2

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* Evandale Village Fair & National Penny Farthing Championships Evandale

Mar 7 10

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* King Island Show

* Spiegeltent

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* Taste the Harvest

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9/3 - 1/4 Hobart

Currie

Devonport

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* Taste of the Huon 12/3 - 13/3 Ranelagh

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* Hamilton Agricultural Show

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* Bream Creek Show

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* Nov 4

* Taste of the World Festival

* Cradle Mt Film Festival 31/3 - 2/4

.... the place to be

Moonah

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Hospitality Review

Photos appear courtesy of Tourism Tasmania

PAUL JUBB State President President’s Report

I hope everyone involved in our industry has had a prosperous and enjoyable start to 2017. Looking through the THA Accommodation Statistics and other information available, I am excited to see the volume of people travelling to and from within our state and visiting venues across Tasmania. I’m sure anyone who thought 2016 was a busy year would have already realised, 2017 is going to be even busier and hopefully even stronger for our industry and members. One of the most important roles of the THA is to hold not only our annual industry gala events such as the THA Awards for Excellence, but to hold events during the year that not only form the basis of ‘information sessions’ but to connect and engage members, corporate partners and politicians together to share thoughts, ideas and business opportunities. This year the THA will again, be holding events and information sessions around the state to inform and bring industry together. Can I take this opportunity to encourage all members, corporate partners and politicians to take these opportunities, come together in our cities, regions and towns and work together to prosper not only your individual businesses but work to grow the state as a whole for the benefit of everyone. Following on from this, I am pleased to advise that in 2017 the THA will be holding a ‘State Hospitality Conference’ to inform and engage our industry. The conference is being planned for mid-October over a 2 day period with high-level and informative speakers on industry topics as well as potential guest speakers such as the Premier and Minister for Hospitality and other key guests talking about election ideas and policies as we will be only months away from a state election. This will be a MUST ATTEND event for anyone in our industry.

I am also pleased to announce that the THA State Council will be holding their bi-monthly state council meetings around the various regions and electorates in 2017. We plan to meet as normal during the day and then hold industry networking events that night to engage and network amongst industry friends and colleagues. We will also invite local politicians and key local identities to these events and we hope that all our members and corporate partners get behind the idea and make them a success. As well as the above, the THA will continue to hold other key events during the year for the benefit and enjoyment of our members and partners. If you have an idea or opportunity around an event that you wish to discuss with us, please don’t hesitate to contact Steve, Greg or Anthony in the office and the THA can look at how we may assist.

AHA National Conference 2012

February 2017

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BSB51915 DIPLOMA OF LEADERSHIP & MANAGEMENT - 2017 In the ever changing hospitality industry, continued professional development and on-going staff training is vital for keeping your business productive. The Diploma of Leadership and Management (12-units) is ideal for hospitality managers and supervisors, this qualification will instil in you the knowledge and proficiency needed to handle the unpredictable and capitalise on new ideas, with training in leadership, planning, communication, and organisation. OTSS are a major training partner of the Tasmanian Hospitality Association and are pleased to offer the nationally accredited Diploma of Leadership & Management across Tasmania in 2017. Training is workplace and/or classroom based.

This training is subsidised by the Department of State Growth. Only a $600.00 enrolment fee applies. Limited places available. For more information, please contact Outside the Square Solutions

Level 1, 73-75 Mount Street, Burnie

Level 2, 152 Macquarie Street, Hobart

(03) 6432 3336

admin@outsidethesquaresolutions.net.au

RTO #40715

February 2017

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General Manager’s Report STEVE OLD General Manager

A special thanks to Madi (THA) and Tony Scott from the Tasmanian Racing Club (TRC) along with the TRC staff who all did a great job organising the day and making it such a success. We also held for the first time a Launceston race ‘Night’ on Wednesday 30th November which was a huge success. We had well over 100 guests in attendance (Some travelling from as far as Smithton and parts of the East Coast) and everyone had a great night socialising amongst friends. I’d like to thank everyone who attended and made the night such a success. Special thanks to those politicians and local government members who attended as our guests on the night. Thanks also must go to Peter Scott, CEO of the Tasmanian Turf Club in Launceston who did an amazing job organising and helping Madi in our office with the event. Peter and his staff were very accommodating and helpful throughout the night and we hope to do an event with the club again in 2017. We are once again planning many different and interesting events during 2017 and we hope to see as many members and corporate partners at the events as possible. The events are a great opportunity to catch up and discuss any issues or ideas you may have with industry friends as well as meeting and chatting with local politicians and industry partners.

As many of you would be aware, late last year we held two very successful THA Racing events in Hobart and Launceston. The Hobart event held on Caulfield Cup Day in October, had just on 200 attendees and everyone appeared to have a fun day either punting or just socialising amongst friends. On the day, we held our annual ‘Punters V Pollies’ betting competition proudly supported by UBET – A big thanks to Mark Blair! As always, the funds raised from the winning bets goes straight to our THA Foundation – [THAT] which helps young people and their families dealing with health and associated issues. The ‘Pollies’ in attendance were the Speaker of the House, the Hon. Elise Archer MP along with Shadow Hospitality Minister, the Hon. Scott Bacon MP. The ‘Punters’ for the day were Mark Blair from UBET and for the first time, I took the other spot and tried to pick a winner and help the THA Foundation with some additional funds. I am pleased to announce that after a long break, the ‘Punters’ finally got their act together and knocked off the ‘Pollies’. The returns for the day were: - Pollies Elise $132 Punters Mark $210 Scott $185 Steve $620 TOTAL $317 TOTAL $830 Grand Total $1147 (going to the THA Foundation)

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Hospitality Review

Membership Report

ANTHONY MCCONNON

For more than 25 years, the name David Charlesworth has been well known in our industry. "Charlie" has a personality which was made for hospitality and he is respected and loved by all who come into contact with him. In July 2007 Charlie left his position at the AHA to take up a new role at Premium Beverages (Coopers) as the first representative the company had in Tasmania, permanently. I was lucky to slide into Charlie's seat but have and never will be able to fill the shoes he wore at the association. Charlie's hospitality journey started at Carlton United Breweries and he now finds himself at the dynamic new Hellfire Bluff Distillery where he is using his extensive knowledge of the industry to grow brand awareness and market share. It must be said "Charlie knows everyone". Why? Because he takes the time to listen to people and is generally interested in what they have to say. He will also only give advice if he is asked for it and never holds a grudge. In his own words .."Life's too short ... Move on" Living only a "nine iron" away from Charlie has meant that we have caught up over many a quiet ale over the past 10 years. I recently took the time to quiz the industry stalwart about his time in hospitality. It must be said that getting information for this article was like pulling teeth which highlights the person Charlie is. He doesn't like the limelight. He just wants to get on with the job. Let's hear a little about David Edwin' - Family .... Dog... Cat? Married to my wife Angela with 4 children, 8 grandchildren and 2 dogs (Charlie & Darcey).

What does David do outside of work? My interests are mainly recreational. Sport has been a big part of my life and there is still a big interest there. I also enjoy a few beers with friends. Your sporting career was / has been a fruitful one. What sticks out as your favourite time in sport? I've been lucky enough to have played AFL throughout the country from Tasmania to Darwin to Mount Gambier, Queensland and Adelaide.. Over that time I've met some wonderful people who I have remained in contact with. Those memories are dear to my heart and prove what a great contribution any sport can provide in relation to friendships. You spent some time living interstate as a "young buck". Was it a difficult decision to return to Tasmania? No! Tasmania is "the best place". It is great to travel but there is no better place anywhere. How and where did your working life start? My first job was as a junior clerk with the Transport Commission. After 3 months I came to the conclusion that "I can't do this forever". So after seeing an advertisement in the old Sporting Globe I ventured off to Queensland to play AFL with 10 other mates from Tasmania. Unbelievable experience. Your career in Hospitality, give us a rundown on who you have been involved with. In a nutshell: CUB, Cascade, AHA, Coopers, Boags / Lion, Hellfire Bluff Distillery. You had a long stint with CUB, any likes or dislikes? CUB have been a great company and provided me with my first opportunity in the industry. It was an enjoyable time for me and fulfilling to have contributed to their early success in Tasmania. One tough time was being there at the time of the Cascade purchase as it was quite traumatic for a lot of people as it was such a significant change in the industry at the time. What are three words that best describe you? Genuine, loyal and late!!! (These are my daughter Laura’s choices and the only one I can guarantee is the last one! Is there something that you would still like to achieve in the industry? Hard question. There would be very few licensed venues in the state (including King and Flinders Islands) which I have not visited. This has given me a real insight into the highs and the lows of the industry. It makes me appreciative of the fact I have been able to provide help to these venues and people along the journey. Which of the companies you have worked for was it the easiest to get out of bed for each day? Not trying to be diplomatic but they have all been good. I've not had a reason to cause me to think otherwise.

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Hospitality Review

Dav i d

It's always been a running joke that you wear out more sets of golf clubs at work than work pants. How important have your days on the course been to striking up and maintaining relationships in the industry? Very much so. Golf with all people is a great way to socialise. There is a lot of time spent walking from hole to hole which gives you a chance to talk, strike up and strengthen relationships. There are some big personalities in our industry, how have you dealt with the tricky people? Listen! Provide them the opportunity to present their case! Stay strong and do what you can to overcome their concerns. Provide solutions or alternatives as best you can. Be confident that you have done your best. If that situation is reached and there’s still concern, you need to move on. Apart from the standard answer of "meeting new people", what has been the most enjoyable part of your career in the industry? I'd have to say the industry itself. We generally represent good sociable times. I've worked in the pharmacy industry which in some ways is a total contrast to this one. We know you are not a name dropper but who is the most famous person you have come into contact with over your journey? There have been a few but two who stick out would be Allan McGilvray and Arthur Morris who I was lucky to sit with at a luncheon. They were both Australian cricketing legends but very humble. Allan actually asked me whether his speech was ok. I gave him my approval !!! Great bloke even at that stage of his life at around 85. What haven't you liked about the industry? Massive changes in some ways. However this is life and you have to move with the changes or stagnate. Nothing stays the same. You have remained true to yourself. What's been the secret to sticking to your path? Never try to be anything but yourself. There are plenty of opportunities out there " lots of crumbs make a loaf of bread" I've just started working with Hellfire Bluff Distillery which is a fantastic Tasmanian success story. Gerard Daly and family have diversified their magnificent property to become more sustainable and create employment. As a consequence they have now produced Tasmania's only potato Vodka, a great Gin and a fine liqueur Limoncello - all under the Hellfire name. Try it and I guarantee you will not be disappointed!! All of us at the THA would like to thank David for the massive contribution he's has made to the Tasmanian Hospitality Industry and in particular the time he spent with the association. We wish him well in his new position with Hellfire Bluff Distillery who I am sure are pleased to have him on their team. so respect all customers as all are important.. So where to from here for David Charlesworth?

“Charlie knows everyone”

February 2017

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Industrial Relations Report MERV SALTMARSH IR & HR Manager

Whilst this section generally provides updates or advice on Industrial Relations cases or similar and we will continue to do so, this article is an overview summary of what is known as the Employment Cycle. Despite the best of intent including mature management systems and procedures, employee/employer related disputes can occur and find themselves within the parameters of Fair Work or similar in order to resolve. The Tasmanian Hospitality Association recognise like all responsible employers seeks to ensure proactive and mature management of people and process will avoid unnecessary risk and costs associated with workplace disputes that escalate. If your business continues to have escalated disputes, it may be time to review your employee management capability and systems and the below outline may assist in that determination. • Like many other areas of life and business, people and employees have a unique life cycle. • The employment cycle involves the stages employees go through and the role HR or similar support takes on during those stages. • Each stage of the employee cycle has its own challenges, opportunities, and benefits. For instance, if your small business is experiencing excessive employee turnover, it’s likely that the Motivation stage of the employee cycle needs attention. If an employee’s skills aren’t improving, you will want to address the Evaluation stage. • When there’s a breakdown at any stage of the cycle, you need to take the necessary steps to correct the problem so both your employees and your business continues to grow. 5 Stages of the Employment Life Cycle in Need of Improvement

The Circle of Life for Your Business The typical employee experiences five different stages during their employment with your business: 1. Recruitment

2. Education 3. Motivation 4. Evaluation 5. Celebration

1. Recruitment Growing your business starts with hiring the right people. Hiring decisions play a critical role in turnover, productivity, and growth. In order to succeed in the recruitment phase of the HR life cycle, your company needs to: • Create a business staffing plan that includes understanding positions that need to be filled, what will be expected of an employee, a strategy for attracting the best of the best and other hiring concerns • Analyse compensation and benefits packages to see if they’re competitive enough to attract the top talent • Develop an interviewing protocol, which may include written tests and multiple interview requirements, as well as a focus on active listening • Genuine reference checks substantiate bonafide previous work performance 2. Education Begin the education process from the moment employees start in their new position. Employees should know their role in the company, your expectations, and their responsibilities. During this phase of the cycle, it’s important to: • Communicate your company’s culture, values and expectations • Ensure clear duty statements or position descriptions are made available reviewed and signed off for new hires to ensure employees fully understand their job’s duties and responsibilities • Where practicable, assign a co-worker to new employees to support their transition and help them feel more connected with your company • Introduce new employees to the rest of your staff, and make sure they have everything they need to get started (including passwords, voice mail, parking passes, etc.) 3. Motivation Turnover is highest in the first ninety days, which is often due to a lack of motivation. Leaders who focus on building bonds with employees in the first ninety days retain employees longer than those who do not make this effort.

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Hospitality Review

Keeping them engaged, performing at a higher level, and showing commitment to your company • Offering reasons to stay motivated, such as compensation, benefits, and opportunities for growth • Providing recognition to employees who perform at a high level • Appreciating their contribution to help make your business more successful 4. Evaluation In this stage of the employment cycle, a supervisor evaluates and measures an employee’s performance. The review provides leaders and the employee specific metrics and helps determine if he or she is the right fit for the job. Focus on the following: No Surprises!!! • Employees should never be surprised by feedback on lesser standard work performance in an annual review process (or hearing it for the first time in the annual and formal review) - If employer managers are reviewing work performance with direct reports, or team members in an open and transparent process on a regular basis in identifying areas for improvement with a plan, will ensure clarity at all times. - This will minimise and in most cases, circumvent potential escalation of disputes and third party intervention. • Challenge, support, and evaluate employees while offering constructive feedback on a regular basis (not just at evaluation time) • Conduct performance conversations based on facts, not on feelings • Spend more time discovering employees doing a good job rather than constantly criticising • Offer training and where appropriate professional development to help employees reach their goals and move further ahead in your company • Three things every employee needs to understand as we all do; 1. What is my job? i.e. role clarity, standards and expectation’s 2. How am I going? i.e. two way feedback what is going well, opportunities for improvement 3. What is my future? i.e. whilst largely dependent on 1 and 2, it’s job security career growth Process and People; Get the process right and your people and business will be more productive and risk minimised 5. Celebration The fifth stage of the cycle gives you the opportunity to re-energise your staff, thank employees for their hard work, and recognise important milestones. Show your appreciation by offering or considering benefits (such as flexible work schedules, gift cards, and flexibility where possible for time off). Great businesses find a way to motivate in such a way that employees want to follow them to achieve company goals. A smart leader makes employees feel empowered by giving them a sense of ownership. Remember look after good employees and they will look

All cycles must come to an end—including employment cycles. Sometimes it ends with retirement, leaving to return to school, leaving for more pay or better benefits, or simply time for a change, to tend to family responsibilities, or involuntary downsizing for economic or strategic reasons. Investing the time to manage termination right is just as important a part of the employee lifecycle as recruiting, training, or development. While going through these critical stages of the employment cycle may seem overwhelming to a small business owner or an “Accidental HR Manager,” it doesn’t have to be. Get Assistance Improve your employees’ performance, engagement, and payoff with any support training and or advice by contacting The Tasmanian Hospitality Association Solutions to your challenges are as close as your phone or face to face with a representative of The Tasmanian Hospitality Association. Merv Saltmarsh IR l HR Manager • As outlined in the previous distribution - appointed to the position in November 2016, Merv brings to the members and clients a strong strategic, senior operational and major global background with national and international experience, in excess of 30 years in mining, manufacturing, hospitality and service industries and more recently, with Cricket Tasmania. • Past positions held include HR-IR Manager for WA/SA/NT and Strategic Industrial Relations leader for global catering services company, Compass Group. • Also a former member on the Australian Mines and Metals National Reference Group Board. This board is a key policy and recommendation group acting on behalf of AMMA, Mining and Resource industries on Industrial Relations developments across Australia. • A strong client, operational and business improvement focussed background including all HR, ER/ IR • Facilitated numerous training and business improvement and review workshops for various clients on all aspects of the employer/employee relationship. • THA and Merv appreciate the need for workplace training and standards and the process to reduce the risk whilst providing much needed training and support for key managers and supervisory staff where deemed appropriate by clients • If clients require an external review of business or people structures this can also be discussed within the parameters of membership benefits or as determined including policies and procedures review support.

after your business The End of the Cycle

February 2017

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

2016 was a busy year for the Work Force Development (WFD) team. Pete Handy and I have covered 41,000 kilometres in the WFD Corolla across all areas of Tasmania and have met with many members and non-members promoting programs, seeking information on areas of concern, and trying to work through many issues. As I reported in the last article, we have managed to get a great deal done. Not all of it has been well accepted as we are challenging the “norms” of some hospitality and training environments and much of it seeks to change practices and models that are not meeting the industry’s contemporary need. Let’s reflect on the WFD team, me, Pete and Ross – what do we bring to the table: Stephen Long, employed at THA for 2 and a quarter years (27 months) • After 40 odd years employed in the Public sector (but never a Public Servant), brings a strategic and high level focus into a position that needed to get the helicopter

view. • Many reviews have been undertaken and most say the same things – it’s about skills. It is, but it’s also about the people, and the number needed far exceeds the number available. • My focusses are: - on the future and the need to rebuild trust in the generations coming to our Industry. This means changes in the way we sell the industry and its careers and how we help develop the right students in schools to be suitable and ready for the industry. - on the present and fixing the Apprenticeship and Traineeship systems, yes fix the systemic problems, don’t just throw more money at support – it doesn’t work. - on making our managers understand the contemporary environment – strategies and practices from the 1990’s don’t work any more. Pete Handy, employed at THA for 18 months • Pete is:

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Hospitality Review

- a chef of 32 years standing, he has managed his own businesses and worked as a trainer. He has also travelled the world. - managing our school engagements, he is working with Beacon Foundation, My Education, and MONA through the 24 Carrot (Stephanie Alexander) Program in primary and secondary schools - managing our Ambassador fleet – 25 of our best and brightest young successful Hospitality Professionals – who better to engage with students - our contact for Immigration issues and has a great relationship with the State Growth Skilled Migration. - Pete is our liaison with Job Actives and Not for Profits – finding appropriate training programs and assessing potential employees. • Pete manages staffing issues where we get advice of skilled staff availability or where we get contact from venues who are desperate for skilled staff. A difficult environment. Ross Kent, employed at THA for 8 months • This is Ross’ first “real” job. We are bringing diversity into our work environment the way we want more employers to bring more diversity into theirs. • Ross does all our Social Media analysis for the Great Customer Experience program as well as many other tasks maintaining records for the program. • Ross assists with social media issues at THA, he was our tweet man at the THA Awards night. Together we bring a wide variety of life skills, experiences and knowledge to the WFD area. We debate strongly and don’t

always agree but our focus is on developing the industry – Contemporary HR policy states that a diverse work unit is good for business – diverse views, strong discussions and simple solutions are our methodology. So we hang our hat on developing for the future through our Workforce Plan: Finding a better suited and more engaged workforce: • School Based Apprenticeships and Traineeships (SBA’s)as key industry resource feed • Ambassador Fleet Developing a stronger, more informed Management layer: • Information to Industry Skill Development and industry engagement: • Great Customer Experience Program (GCE) • Apprenticeship and Traineeship Review Finding new sources of employees who are suited to the Industry: • Employment Agencies, Not for Profits and Disability sector engagement We are also getting some engagement with other projects, including: • A workforce co-operative model in the Break O’Day municipality • Tasmanian Paddock to Tasmanian Plate concept. The team hopes you all are having a profitable start to the new year and we will see many of you in the coming months and we can get back to you and your venues with programs and assistance to help make your lives a little easier.

diverse

scalable

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Australia – making all things POS, possible!

February 2017

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At PFD we’ve got everything you need to make your business a success.

PAPER & PACKAGING For takeaway & storage solutions

CAKES Pre-cut & slab for great value

CHIPS The largest range of cuts & quality

FROZEN VEGETABLES For convenience & quality

SMALL GOODS Smoked & processed meat specialists

DAIRY Milk, cream, yoghurt & cheese

GRAINS Sugar, rice & flour

CONDIMENTS Sauces, gravies & boosters

DRINKS& BEVERAGES Hot, cold & sparkling including juices

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FINGER FOOD The largest range for functions, takeaway & dining

CLEANING PRODUCTS Leading & exclusive brand products for the toughest jobs

FROZEN FISH The largest range of seafood, fish & value added products from the sea

FATS & OILS For cooking, frying, dressing & dipping

MEAT Our fresh meat is 100% Australian grown

SEAFOOD Our fishmongers buy direct from the fishermen to ensure quality, freshness & choice

Hospitality Review You can see the range of products at your local PFD branch and order online at www.pfdfoods.com.au

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Premier’s Report

WILL HODGMAN Premier and Minister for Tourism, Hospitality and Events

As Premier, it’s my job to proudly and positively promote Tasmania to the world. The hospitality sector is a key foundation of our visitor economy which in turn supports many local business and thousands of jobs right across the State. For those of us fortunate enough to live on this amazing island, we know that Tasmania is the best place to live, work and raise a family and I’m passionate about sharing that with the rest of the world. In 2017, we will continue to focus on skills development for the industry to ensure we have the workforce needed to meet growing demand. We have worked with industry leaders including the Tasmanian Hospitality Association to produce the Tasmanian Tourism and Hospitality Workforce Development Plan. The Plan provides a responsive and comprehensive statewide action plan to support the industry to deliver on its growth potential. It documents the priority workforce capability and capacity challenges, identifies actions to resolve those issues and outlines the timelines and stakeholders required to bring those actions to fruition. It also details steps such as attracting and retaining a labour force with better school-to- work transition pathways and aligning training to suit regional industry needs. A new Tourism and Hospitality Industry Taskforce has formed

with Tourism Tasmania Chair, James Cretan at the helm and with representatives nominated from the tourism, hospitality and training industries. The first meeting was held on 18 January 2017. My thanks to THA Board Member Dominic Baker, General Manager Wrest Point and THA member Bianca Welsh, Manager and Co-owner of Stillwater and Black Cow for agreeing to be the key hospitality representatives. We are excited by the potential of the Tasmanian Tourism and Hospitality Workforce Development Plan and look forward to receiving future recommendations of the new Taskforce. Given its importance to the strategic direction of the sector I encourage you to read the plan which can be found at http:// www.stategrowth.tas.gov.au/home/sectors/cultural_and_ tourism_industry There is no doubt that our tourism and hospitality businesses are the best in the country. Over the last few years Tasmanian businesses and experiences have dominated the national tourism awards and last year Tasmanian operators won more medals than any other state or territory. This year is about building on the momentum in our tourism and hospitality sectors, tackling the challenges of a growing visitor economy and making sure that we continue to adapt and innovate so that we remain one of the world’s must see destinations.

Time sheet books and crowd control registers are available at special prices to our members: Crowd Control Registers - $20 each Time Sheet Books - $15 each

Please call the office of the Tasmanian Hospitality Association on 6220 7300 or email Madi on madalyn@tha.asn.au to place your order.

February 2017

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SUMMER DIVE INTO

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Hospitality Review

SCOTT BACON Opposition Spokesman for Tourism and Hospitality Opposition Report

The Taste of Tasmania has a very bright future.

It’s a popular, family-friendly event in a great location in the best small city in the world. The infrastructure around the Taste has been continually improved with more seating than ever and excellent use of both sides of the shed. Labor does not buy into the idea that the Taste needs a massive overhaul or that it needs to be taken away from the Hobart City Council. The Council has a strong track record of running safe, successful events. Labor does however want to see the Taste go to the next level and be a true showcase of Tasmania’s best produce. We’d like to see the barriers to entry removed for small producers, especially from regional Tasmania, who would like to sell their wares at the Taste for the first time. The Council is working on having more shared spaces at next year’s event and Labor believes it’s the perfect opportunity for the state government to become involved. A Labor government would cover the site hire and infrastructure costs for a large, shared space to encourage new players at the Taste. A shared space could allow small, regional producers to put up just one or two dishes, instead of having the daunting task of running a stall themselves. Our plan to cover the initial costs would give the group of producers greater flexibility in what they offered the public. By aiming the initiative at businesses that hadn’t been to the Taste before, it would lead to a fresh batch of stallholders at the event each year.

It would also hopefully give them confidence to come back on their own the following year. There’s been an emergence of brilliant, small producers from regional Tasmania in the last few years and we want to see as many as possible make it to Hobart for the Taste. It’s at events like the Taste where producers have chance encounters with influential people from around the world. One conversation can lead to a fruitful relationship for years to come. One local brewer told us that while the rain put the brakes on their ability to turn a big profit this year, the experience was more than worthwhile because the stall attracted the attention of an interstate buyer. We need to find ways for as many Tasmanian businesses as possible to gain this sort of exposure. The Taste attracts around 250,000 visitors every year, from all over the world. We should never lose sight of how impressive that is for a week-long food festival in a city the size of Hobart. It is far too important for Tasmania and our economy for it to be caught up in a political storm. The debate over the festival’s future is important because everyone wants to see it improve but the discussion needs to be constructive. We need to share ideas to grow the event, not point the finger and attribute blame for political purposes. Labor stands ready to work with the Hobart City Council, both from opposition and government, to secure the future of the Taste for decades to come.

February 2017

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Hospitality Review

CHRIS SYMONS Chair

from the chair

Following our AGM in December, I am honoured to be able to lead the foundation for another year. Whilst we had some amazing results in 2016, we look forward to growing further in 2017. The following board members have been appointed for 2017 with Phil Fuglsang also taking up the Vice- President’s position. I would like to welcome new board members Mick Aquarola, Nick Daking and Darren Alexander and look forward to them growing our presence in the north of the state. 2017 [THAT] Foundation Board - Adam Rasmussen, Alexia Kalis, Josh Baker, Bill Avery, David Cawthorn, Dominic Bury, Zak Douglas, Maree Gerke, Greg Astell, Phil Fuglsang, Steve Old, Tom McGinn, Steve Salter, Mick Aquarola, Nick Daking and Darren Alexander and Justin Voss. The board has now created new connections with the hospitals and community groups that will lead to more requests coming in. Whilst this will create additional work loads and the need for more funds the board is excited at the opportunity to support more children and their families. We are starting to plan our annual golf day and will announce further details in the coming weeks. If you are able to offer support through donations, volunteers and/or team entries please contact myself or the THA office. The board are keen to continue our successful southern dinners but we are also planning to run a fundraising dinner in the north this year. If you know of any children requiring assistance and/or are able to support with donations please do not hesitate to contact me (0408 075 734 or csymons@goodstart.org.au ) or one of the other board members to discuss if we can assist.

February 2017

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Share your Tassie snaps with us this summer and your next Tassie holiday could be on us… *

Snap photos of your #TassieStyle this summer – moments that are distinctly Tasmanian or that capture your #TassieStyle adventures. You don’t need to be a professional photographer – the more creative and fun, the better!

Post your photos and captions to Instagram, Twitter or Discover Tasmania’s Facebook Page wall, and include the #TassieStyle hashtag. Posts will be judged on creativity and originality.

Win one of three #TassieStyle holidays for you and a friend, designed by you up to the value of $ 7,500 ! There are also Tassie travel vouchers worth $ 500 up for grabs! *

Get snapping, get sharing, and get winning #TassieStyle

20 *Naturally, conditions apply. Go to gobehindthescenery.com.au/tassiestyle for terms and conditions. Open to locals and mainlanders!

Hospitality Review

Tourism Tasmania Report JOHN FITZGERALD CEO, Tourism Tasmania

Since I last wrote we’ve had a host of fantastic summer events – The Taste, the Cygnet Folk Festival, MONA FOMA and Falls to name just a few, with the Wooden Boat Festival, Festivale and others still to come. Like many Tasmanians, I took some time off over Christmas, which gave me an opportunity to check out the festivities first hand. From my place I watched the Sydney to Hobart yachts arrive and then headed to the waterfront to take a closer look. While there, I was bowled over by the high profile of the #TassieStyle competition I spoke about in my last Hospitality Review column. Down at the docks people were hitting the #TassieStyle photo booth, taking selfies with Tigger the #TassieStyle “thylacine” and snapping up free #TassieStyle hats, stubbie holders, T-shirts and badges. This social media competition is proving a phenomenal success, as visitors and locals flock to become trusted advocates of Tasmania by sharing images of their favourite Tasmanian experiences with their online networks. Every week since 4 December, thousands of images have been posted using the hashtag #TassieStyle. By mid-January, entries totalled more than 23,800, including shots of restaurants and accommodation. The #TassieStyle page on the Go Behind the Scenery website had recorded more than 22,000 visits – many of them driven by #TassieStyle collateral. Industry support has been outstanding, and with #TassieStyle continuing until 28 February I know you will keep up the good work encouraging your guests and customers to enter. Just before #TassieStyle ends, we’ll launch our next Go Behind the Scenery campaign, which will run until 9 April. With a million-dollar media budget, it will build on the proven appeal of Stories Told from the Inside Out by encouraging people to stop dreaming about Tasmania and actually plan a holiday here. Potential visitors will be able to map their own path around the state, pinning the stories that inspire them to the momentum ahead of our next Go Behind the Scenery campaign Tassie’s summer fans build

relevant locations along the way. And it doesn’t end there. We’re already working on our second Season of Curious campaign, which kicks off on 23 April and continues right through to 4 June. What’s best about our marketing in the first half of 2017 is the way these three campaigns support each other. Together they enable us to capitalise on Tassie’s sold-out summer to build demand for the slightly slower months: #Tassie Style grows interest, Go Behind the Scenery inspires people to plan a visit, and Season of Curious uses events to encourage them to travel here in winter. Of course, it would be great to have even more flights, sailings and accommodation so that we could meet all of the demand all year round. But it’s also important to acknowledge that we have already made considerable progress, with air capacity growing by over 170 000 seats across the key routes of Melbourne, Sydney and Brisbane to both Hobart and Launceston in the 12 months to June 2016. We also had more sailings and carried many more passengers on the Spirits of Tasmania. On the accommodation front, major new ventures like Macq01 and the new Fragrance Group hotel in Hobart and the Silos in Launceston will provide a welcome boost when they open in 2017, and we recently had the exciting announcement that Australia’s first Hyatt Centric will be located in Hobart. Recent state-wide building reforms prompted in part by our booming visitor economy are expected to stimulate even further growth in tourism and hospitality. And all of this will create additional demand for more frontline hospitality staff to make sure we can give our visitors a world-class experience while they are in Tasmania. I congratulate the Tasmanian Hospitality Association, Tourism Industry Council Tasmania and regional visitor organisations for their important contribution to the government’s Tasmanian Tourism and Hospitality Workforce Development Plan released in December. Our own Tourism Tasmania Board Chair, James Cretan, will now head up a taskforce of tourism, hospitality and training representatives and report to the Premier’s Visitor Economy Advisory Council on how best to respond to challenges identified in the plan. James is exceptionally well qualified for the role, with long-standing interests in visitor accommodation and experience as a former chair of TAFE Tasmania and the Skills Institute. It’s been a busy summer so far, but we wouldn’t have it any other way. And remember, #TassieStyle still has another month to run before the grand prizes are awarded, so help us keep the momentum going by talking about the competition to your guests and customers, and encouraging them to enter. And if you’ve run out of printed promotional material, you can still order more free on Tourism Tasmania’s corporate website.

February 2017

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22

Hospitality Review

February 2017

23

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24

Hospitality Review

INSPECTOR JOHN WARD Southern Districts Support Services Tasmania Police Report

As many of you would no doubt be aware, during 2015 numerous amendments were enacted within the Licensing Act 1990 (the Act). The subsequent amendments place a greater emphasis on what is in the ‘best interest of the community’. The Act now states: (1) The object of this Act is to regulate the sale, supply, promotion and consumption of liquor so as to – (a) minimise harm arising from the misuse of liquor by – (i) ensuring that the supply of liquor is carried out in a way that is in the best interests of the community and does not, as far as practicable, detract from public amenity; and (ii) restricting undesirable liquor promotion and advertising and the supply of certain liquor products; and (iii) encouraging a culture of responsible consumption of liquor; and (b) facilitate the responsible development of the liquor and hospitality industries in a way that is consistent with the best interests of the community.

(2) It is the obligation of any person on whom a function is imposed or a power is conferred under this Act to perform the function or exercise the power in such a manner as to further the object set out in subsection (1). These considerations include the behaviour of patrons not only within any licensed venue, but also outside or near your venue. This has increased the responsibility of the Licensee to include the behaviour of all patrons associated with their venue. While this was formerly an obligation placed upon a Licensee, it is now an offence which attracts a fine of $780. Section 46C of the Liquor Licensing Act 1990 states: A licensee or permit holder must ensure that the sale and consumption of liquor on the licensed premises or the permit premises does not – (a) cause undue annoyance or disturbance to – (i) people living or working in the neighbourhood of the premises; or (ii) customers or clients of any business in the neighbourhood of the premises; or (iii) people conducting or attending religious services or attending a school in the neighbourhood of the premises; or (iv) people lawfully on the premises; or (b) cause the occurrence of disorderly conduct – (i) in the premises; or (ii) in the neighbourhood of the premises. Many of you may be reading this thinking that it is an insurmountable task to control the behaviour of each and every patron in, or near your venue. It should be noted, Tasmania Police are not intent on enforcing this legislation in every instance of antisocial behaviour at a venue. It is recognised that many Licensees and their staff do their utmost to ensure that problems do not occur. However, where police are regularly attending establishments or seeing consistent reports of such behaviour, Licensees may be held accountable. This will be further compounded if it is found to be as a result of negligence on the part of the licensee, i.e. insufficient security at venues, responsible service of alcohol issues etc. I recognise that the vast majority of licensees are already cognisant of their responsibilities however, for those who may not be fully aware, I would encourage you and your staff to read and understand your responsibilities under the Act to ensure you are not found wanting should issues arise. If you have any further questions, please contact Southern Licensing Services on 6173 2758, or email Southern. Licensing@police.tas.gov.au

February 2017

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T’Gallant launches trio of vibrant sparkling wines

The warm weather has arrived, and with it, comes the launch of a lively new tier of Australian sparkling wines from T’Gallant. T’Gallant Chardonnay Pinot Noir, Prosecco and Pink Moscato – all growing varietals in Australia - are now available from Treasury Wine Estates, made in the approachable, fresh and vibrant style that T’Gallant is known for. The arrival comes with a fresh look-and-feel and positioning for T’Gallant, which will gradually roll out across the portfolio, taking cues from T’Gallant’s pioneering and free-spirited origins. In the 1990s, T’Gallant founders went against advice to introduce and champion Pinot Gris and Grigio in Australia after having fallen in love with the variety in Europe. Today Pinot Gris/Grigio is the fastest growing white wine varietal in Australia , and T’Gallant has continued a tradition of producing fresh, food-friendly Australian wines with lively personalities ever since. T’Gallant Marketing Manager Marc Heine said that the T’Gallant trio takes advantage of the growth in sparkling wine in the $15-$20 bracket in Australia and the great opportunity that lies with millennial females in this space. “Many of the sparkling wine purchases made by these consumers are around $10 and the T’Gallant trio entices them to premiumise,” he said. “Our new Prosecco, Chardonnay Pinot Noir and Pink Moscato wines are presented in sophisticated, curve shaped bottles with pops of bright, bold colours that have strong stand-out on shelf. And while great packaging is advantageous, it must be supported by quality wine to encourage repeat purchases, and so far the feedback has been overwhelmingly positive,” Heine said.

Prosecco sales in Australia are currently surging, and have grown 48% in the past year . The T’Gallant Prosecco is fresh and dry with aromas of citrus, apple and pear leading to a bright and zesty finish. Vibrant with a delicate sparkling bead, this sparkling wine makes a great aperitif or complement to antipasto, cured meats, subtle cheeses and seafood. Also dry but with a creamier texture, T’Gallant Chardonnay Pinot Noir exudes citrus and white peach aromas, citrus flavours with a hint of bread dough. It is a classic sparkling wine blend of Chardonnay and Pinot Noir that makes a great aperitif or complement to light salads, canapes and seafood such as oysters and sashimi. For those who enjoy something fruitier, T’Gallant Pink Moscato is a traditional style of Moscato that is fragrant, sweet and fully spritzed. Natural fruit sweetness and beautiful aromatics are lifted by a gentle sparkling bead in a wine that pairs beautifully with sweeter dishes and even spicy Asian food. All three T’Gallant sparkling wines are available now for orders from Treasury Wine Estates at RRP $19.99. Contact your local representative on 134 893 for more information

1. Aztec Scan Data MAT to 16/11/2016 2. Aztec Scan Data MAT to 16/11/2016 3. Aztec Scan Data MAT to 16/11/2016

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Hospitality Review

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