Tasmanian Hospitality Review - Feb/March 2026

HOSPITALITY REVIEW TASMANIAN February/March 2026

Boag’s Brewhouse Begins New Chapter An icon reborn

Also Inside: Zero Davey Italian | ECHO Festival | Southern Open Vineyards

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Tasmanian Hospitality Review February/March Edition

INSIDE THIS ISSUE

President Update 5 CEO Update 7 FEATURE: Zero Davey Italian 8-12

Events Calendar 13 Minister Update 15 Opposition Leader Update 17 FEATURE: Boag’s Brewhouse 19-21 Corporate Update 22-23 Industry Engagement Update 24-26 Great Customer Experience Update 27-29 FEATURE: ECHO Festival 30-31 FEATURE: Tasmanian Seafood Festival 34-36 Workforce Development Update 41 Hospo Health Update 44-45 FEATURE: Southern Open Vineyards 46-48

Boag’s Brewhouse

Tourism Tasmania Update 49 Tasmania Police Update 50-51 Clubs Tasmania Update 52-53 Business Events Tasmania 55 Hospitality Dr 57 Corporate Glossary 58-59

ECHO Festival. Pic: Dearna Bond

Cover Photo: The Boag’s Brewhouse Entrance

TASMANIAN HOSPITALITY REVIEW BY

For editorial enquiries contact Adam Smith adam@tha.asn.au 0417327093

@hospitalitytasmania

@hospitality_tasmania

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Tasmanian Hospitality Review February/March Edition

PRESIDENT UPDATE

A year that has started loud – and that’s exactly how we like it If there was any doubt about how 2026 was going to shape up for Tasmania’s hospitality sector, January answered it quickly and at full volume. The year kicked off with a bang in the north, led by the Foo Fighters concert in Launceston. I was lucky enough to attend, and the energy around the city was impossible to miss. Accommodation was fully booked across the region, pubs and restaurants were packed both before and after the show, and there was a genuine buzz that carried well beyond the concert itself. The economic benefit for Northern Tasmania was, quite simply, off the charts. Events like this don’t just fill rooms for a night or two, they create momentum. They bring visitors into our cities, encourage longer stays, and remind both locals and interstate travellers just how capable Tasmania is of hosting world-class experiences. Launceston showed that in spades, and it only built further with a fully booked Festivale returning and then Party in the Paddock rounding out a trifecta of non-stop weekend action in the north. Down south, Hobart matched the pace. The Hobart International broke attendance records, delivering strong mid-summer trade for accommodation providers, bars and eateries, and reinforcing the value of marquee events that sit comfortably within our shoulder periods. When major events align with great weather, compelling programming and a city ready to welcome visitors, the results speak for themselves. This strong start to 2026 also builds on what was a very solid year for the industry. Our recently released 2025 occupancy statistics confirmed Tasmania recorded its third-best yearly occupancy

rate on record. That performance didn’t happen by accident – it reflects sustained demand, effective event-driven visitation, and the tireless work of hospitality operators right across the state. All of this strengthens the case for continued investment in infrastructure that supports major events and concerts. The Macquarie Point development is a once-in-a-generation opportunity for Tasmania. Purpose-built facilities in the south would allow us to attract more large- scale concerts, sporting fixtures and cultural events, creating year-round benefits for accommodation, food and beverage, transport and tourism operators statewide. What we’ve seen already this year is proof of concept. When Tasmania hosts big events, people come. They stay. They spend. And they leave with stories they want to tell. Of course, we know the well-documented challenges remain for our industry. Cost-of- living pressures continue to influence consumer behaviour, while operators are still grappling with ongoing increases in insurance, energy and essential operating costs that show little sign of easing. These pressures test margins, confidence and resilience, particularly for small and regional businesses. While strong visitation and major events provide welcome relief, they do not offset every challenge on their own, reinforcing the need for continued government support, policy certainty and investment in infrastructure and initiatives that genuinely back hospitality businesses for the long term. But if 2026 has taught us anything in its opening weeks it’s this: when we back events and invest with confidence, Tasmania doesn’t whisper. It roars.

Tasmanian Hospitality Review February/March Edition

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Tasmanian Hospitality Review February/March Edition

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CEO UPDATE

As we move into the year ahead, one of our strongest priorities is simple: being present. Hospitality Tasmania exists to support our members and in 2026 that support will be increasingly visible, practical and delivered face-to-face. We are now close to finalising our statewide schedule of regional visits, which will see Hospitality Tasmania staff out and about across Tasmania, meeting directly with members in their businesses and communities. These visits are designed to be meaningful and two-way – not just an update from us, but a chance to listen, discuss challenges, and work through the opportunities that sit in front of the industry. Late March through to early April is shaping as the kick-off period, and from there we’ll be maintaining a strong regional presence throughout the year. Whether you’re in the north, south, north-west or on the east coast, our aim is to ensure members feel connected, supported and well informed about the programs and services available to them.

not disappeared, and neither have the physical and mental health challenges that can sit behind the scenes. This year we will continue to expand our wellbeing initiatives, ensuring businesses and individuals have access to support, training and resources that are relevant, approachable and genuinely useful. We have already successfully held our first Talks on Tap session in partnership with Lifeline in Launceston, which saw a great turnout. Workforce development will again be a major area of focus. From attraction and retention through to training, skills development and leadership pathways, we are committed to helping businesses navigate a competitive and changing labour market. Our workforce programs are designed to support employers while also creating clearer, more appealing pathways into hospitality careers for current and future workers. What ties all of this together is collaboration. Hospitality Tasmania’s role is not just to deliver programs, but to work alongside industry – advocating where needed, partnering where possible, and always keeping the long-term strength of Tasmania’s hospitality sector front of mind. As we finalise our regional visit schedule and roll out our 2026 program calendar, I encourage members to engage, ask questions and take full advantage of what’s on offer. The year ahead is about connection, capability and confidence, and we’re looking forward to being on the road, in your venues, and working together to support a strong and sustainable industry.

Those programs remain a core focus for us in 2026.

Our Great Customer Experience (GCE) program continues to evolve as a practical, business- focused framework that helps operators lift service standards, retain staff and build strong, loyal customer bases. It’s about more than compliance or checklists, it’s about embedding a culture of excellence that benefits staffing teams and guests alike. HospoHealth also remains a critical pillar of our work. The pressures facing hospitality businesses have

Tasmanian Hospitality Review February/March Edition

Tasmanian Hospitality Review February/March Edition 8 An Italian Waterfront Return INDUSTRY FEATURE

LEFT: ROBBIE AND LOUIE OUTSIDE THEIR NEW VENTURE, ZERO DAVEY ITALIAN ABOVE: ROBBIE PREPARING A COFFEE FOR A CUSTOMER

After a few years away from the hospitality limelight, two Italian industry stalwarts are returning in partnership – bringing with them authentic flavours, decades of hard-earned experience, and the warm, familiar personalities that have long made them favourites in Tasmania’s dining scene. F or two men who have spent more than four decades in Tasmanian hospitality, the idea of opening a new restaurant together might look, from the outside, like a late-career risk. For Robbie Marino and Louie Sorgi, it feels more like inevitability. The pair have known each other almost their entire lives. Their parents were close, they grew up in the same circles, and they kicked a football around together long before either of them stepped behind a coffee machine or into a commercial kitchen. Hospitality came later, but once it did, it never really let go. Now, after years of running their own successful venues, stepping away, and watching the industry evolve, Robbie and Louie have reunited professionally, opening Zero Davey Italian on Hobart’s waterfront at the start of January. It’s a

partnership built on trust, complementary strengths and a shared belief that authentic Italian food – done properly with Tasmanian produce –has a powerful and prominent place in the state’s dining scene. The venue itself carried weight before a plate even hit the table. Closed for more than two years following the fire in late 2023 in the adjacent apartments, the space sat dormant, a reminder of how fragile hospitality precincts can be when one link in the chain breaks. Reopening it was not just a commercial decision, but a symbolic one. For Robbie, who purchased Harbour Lights Café in 1997 and ran it for more than 20 years, the waterfront is familiar territory. For Louie, whose first restaurant, The Riviera, operated just around the corner on Hunter Street in the 1980s, the location represents something closer to coming home. Together, they believe the timing, and the partnership, is right. “We grew up together, our parents were like family but then we actually played soccer together as well. We’re almost like brothers and we trust each

Tasmanian Hospitality Review February/March Edition

other 100 per cent,” Robbie says of the relationship between the pair. “That trust is really important for me, because I’ve never had a partnership, I’ve always been kind of a solo operator, so this is a new beginning for me as well. “Louie’s been successful in each restaurant he has been part of, that evening stuff, and Harbour Lights was more of a breakfast-lunch spot, we only did a couple of night services. So, I think it’s a good balance in terms of bringing out the best of each other.” That balance is central to the Zero Davey model. Marino’s strength has long been in daytime trade – coffee, breakfast, lunch, and the steady rhythm of repeat local customers. Louie’s background is firmly rooted in restaurants and nights, where menus, wine, and service need to work in harmony under pressure. Individually, both men know the weight of running venues alone. Collectively, they see partnership as not just a business advantage, but a personal one. It also allows something rarely spoken about openly in hospitality: sustainability of the operator. “We’ve been going for a long time and done our hard yards,” Louie says with a smile. “Robbie’s been in business by himself and so have I, and that’s the hardest part, you’ve got no one to sort of lean back on. “So this venture is where we both balance and if, for example, one of us want to go holidays or one of us wants to take time off, then the other one can fill in.” That long view has shaped how Zero Davey has launched. While doors officially opened on January 5, the pair have resisted the urge to shout too loudly

too early. Instead, they’ve focused on fine-tuning by building a new kitchen team, sourcing the right produce, and letting word of mouth do its work. The response, so far, has been encouraging. Breakfast and lunch have delivered strong early signs, with customers returning quickly and commenting on the quality of even the simplest ingredients. That, Robbie says, is exactly the point. “It’s been very positive. We’ve had some customers coming for breakfast and they’ve returned again and commenting on things like the bacon, the eggs and all that stuff. So that’s always a good sign and the lunches have been very good as well. We want to show a bit of a twist with our Italian as well, showcase the Tassie produce, and making it big on the menu, things like sourcing quality meats, free range pasta, top Italian cheeses, that’s what we have grown up on.” “We want to show a bit of a twist with our Italian, [and] showcase the Tassie produce.” - Robbie Marino

THE OLD ZERO DAVEY CAFE

Tasmanian Hospitality Review February/March Edition

memory, and both men are realistic about the work ahead to re-educate customers that the doors are open again, and that something new now lives inside. What gives them confidence is the location itself. With major accommodation nearby, strong morning foot traffic, and long-term potential tied to future development in the precinct, Zero Davey sits at the intersection of local habit and visitor discovery. “We’ve had some customers come in and say, ‘wow, it’s great that it’s reopened again’ but I think it’s now about educating people that we are here, and it’s obviously something completely different as well,” says Robbie. “Two and a half years being closed, obviously for some people, their mindset is they’re not going to stop if they’re going past, they’ve already probably found other places to go to. “I’ve lost count of how mant times I have thought I have had enough and never going to do it again. But there is a love... a passion for it.” - Louie Sorgi “But I think this spot has got a few different aspects to it that we’re interested in, there’s a few different markets, we’ve got the potential of the stadium build with 500 tradies on our doorstep. Then you have got 35-40 rooms upstairs, we’re across the road from the [Grand] Chancellor, you’ve got the [Old] Woolstore [Apartments] close by as well… if something is happening in town, people are going to come down to the waterfront area.” For Louie, the pull is more personal. Standing in the dining room, he’s acutely aware that his hospitality journey began just around the corner and that few operators ever get the chance to return to where it all started.

The philosophy is Italian at its core – respect the ingredient, don’t overcomplicate it, and let quality speak for itself – but grounded firmly in Tasmania’s produce story. Both men have watched the state’s food culture mature over decades, and they believe local diners are more informed, more curious, and more demanding than ever before. That evolution cuts both ways. While opportunities have grown, so too have the challenges. “To be honest with you, since I’ve been out for two or three years, I didn’t realise how much things had changed,” Louie says. “How different things are in regards to costs, wages going through the roof, food costs have exploded, then all the other things like power. It is tough. “We did look at a few other places, but we had to be careful because it can be a high cost. But given our experience, we know what we are in for.” Experience is what ultimately gave them confidence to commit, not just to a location, but to reopening a space that had effectively dropped out of public consciousness.

Two and a half years is a long time in hospitality

Tasmanian Hospitality Review February/March Edition

A MURAL ROBBIE AND LOUIE HAD DESIGNED FOR THEIR CAFE

“This spot here specifically, for me, I had my first restaurant back in the 80s at a place called The Riviera, which was around the front when this used to be a Dockside Fitness,” he says. “So, it’s a bit nostalgic to come back to the same area.” That sense of full circle extends beyond geography. Both men had stepped away from hospitality for periods of time, perhaps convinced – more than once – that they were finished with the industry.

he will go ‘oh my god I was thinking that could work last night as well’,” Robbie says. “Our ideas are very similar in that way.” That alignment is crucial as the venue evolves. Expanded menus and new offerings will come – but only if customers want them. What won’t change is the intent: Italian food rooted in culture, family, and quality. “I’ve always said, it’s not necessarily what you want to do, it’s what the customers want,” Louie says. “We will have an idea but ultimately if the customers don’t want it or don’t like it won’t work.” Adds Robbie: “It is our culture, family, the food brings happiness and all that. So that kind of family feel, that is what we want to probably bring, and something a little bit different.” In an industry that often feels like it’s constantly chasing the next trend, Zero Davey Italian is deliberately looking backward – to heritage, to relationships, and to lessons learned over decades. For Robbie and Louie, joining forces now isn’t about proving anything. It’s about doing things properly, together, one service at a time.

It didn’t last.

“I’ve lost count of how many times I have thought I have had enough and never going to do it again,” Louie admits. “But there is a love. There’s a passion for it. Obviously being business oriented you have to make money to survive, but if you don’t have that passion for the industry you’re not going to make it, I can guarantee that.” At Zero Davey, that passion shows not just in the menu, but in the way decisions are made. Ideas are shared, debated, and more often than not, mirrored. “There are times when we have walked in of a morning and I’ve said to Lou: ‘I’m thinking this’ and

Tasmanian Hospitality Review February/March Edition

TASMANIAN EVENTS CALENDAR FEBRUARY THROUGH APRIL

Mar 6 Mar 8 through

Mar 7 Mar 9 through

Feb 27 Mar 1 and

Feb 27 Mar 1 through

Australia v India Women’s ODI’s

Southern Open Vineyards Weekend

Good Gumnuts Festival

Tasmania’s Seafood Festival

HEAD TO OUR WEBSITE FOR THE LATEST

EVENTS & TO DOWNLOAD OUR EVENTS CALENDAR

Mar 8 Mar 9 through

Mar 7 Mar 8 through

Mar 13 Mar 15 through

Flamin’ Tasmanian BBQ Festival

A Taste of the Huon

ECHO Festival

Mar 23 Mar 29 through Australian Rowing Championships

Mar 13 Mar 15 through

Apr 10 Apr 12 through

Mar 18 Mar 22 through

13 Tasmanian Hospitality Review February/March Edition

Devonport Triathlon

Hobart Festival of Comedy

Trailgraze

Tasmanian Hospitality Review February/March Edition

EDITORIAL

Minister for Tourism, Hospitality and Events Jane Howlett

What an epic couple of months for the tourism and hospitality industry. We are so proud to invest in major events that are drawing visitors to Tasmania, to our towns and to our regions. Over the past few months we’ve seen the Foo Fighters play in Launceston, an record attendance at the Taste of Summer, Festivale selling out all three days and people flocking Party in the Paddock. Not to mention the Hobart International, the Sydney to Hobart Festival and the Summer racing carnival.

the entrepreneurs, local businesses and workers to develop a plan to grow the number of visitors who travel here for work and play. The 2030 Visitor Economy Strategy outlines that plan through real actions that enhance Tasmania’s appeal, grow the contribution visitors make and train the workforce so the things visitors experience live up to our reputation as quality global destination. A lot of work has been done in this space over a number of years, and that hard work is paying off. I was thrilled to hear the occupancy rates for 2025 were the third best year on record and that December occupancy increased by more than four per cent. Most significantly, when it comes to occupancy rates in our nation’s capital cities in December 2025, Hobart was second only to Sydney. 2026 is already off to a great start. I look forward to occupancy levels hitting more record highs this summer season.

THE FOO FIGHTERS IN ACTION IN LAUNCESTON. PIC: CAROLINE TAN/MERCURY

We want to thank every single operator for feeding and entertaining visitors and locals over the past few months. Your hospitality supports more than $3.6 billion in visitor spend each year in Tasmania. And we know experiences keep visitors coming back to Tasmania, help keep our economy strong and support our regions.

TASTE OF SUMMER PIC: PULSE TASMANIA

Our Liberal Government is working together with

15 Tasmanian Hospitality Review February/March Edition

PASSION WITH A PUNCH

LEMON & PASSIONFRUIT MIXED WITH VODKA, SHOCHU & SODA

Tasmanian Hospitality Review February/March Edition

EDITORIAL

Labor Leader Josh Willie

Tasmania’s tourism and hospitality sector is a driving force for jobs and the economy, and plays an enormous role in making our state the best place in the world to live. Over summer, we are lucky to have great events such as the Taste of Summer in Hobart and Festivale in Launceston among many others, which give a showcase of the best of the state’s food and drink. This year, we saw the Foo Fighters come to Launceston which showed that Tassie can match it with anywhere in nation when it comes to hosting big events. While the colder months can still bring some challenges, we’ve seen the transformative effect of MONA which has helped pave the way for many other businesses to celebrate the best of Tassie winter. We’re also hotly anticipating the transformative effect of the Devils AFL and AFLW teams on the sector, with their entry into the leagues now confirmed. Hospitality Tasmania’s Hotel Occupancy Report showed that 2025 was the third best year on record for average annual occupancy rate, which is a strong indicator for the health of the visitor economy. It’s also a testament to the fantastic hospitality businesses that make up the sector, who continue to play a huge role in putting Tassie on the map.

Tourism and hospitality go hand in hand. When more people are coming to Tasmania and staying for longer, it can have a great flow on effect to local restaurants, bars and cafes which help make up the quintessential Tassie experience. That’s why the Government’s proposed short stay levy – which is essentially a tourism tax – is hard to understand. It won’t fix housing, it won’t fix the budget, but it will hurt local tourism – particularly mum and dad businesses in regional areas. When the Liberals first announced their tourist tax two years ago, Labor immediately raised concerns about the impacts on families and on small local businesses. With the Spirits of Tasmania debacle and cost of living crisis, many regional providers have had a tough few years, and they’re looking for support from the government, not raised taxes. If the Government is willing to slap a tax on mum and dad businesses in regional Tasmania, what’s in their sights next? By supporting thousands of jobs across the state, hospitality is an integral part of Tasmania’s economy. But even more than that, it’s an integral part of what makes Tassie such a great place to live. Labor will continue to support the sector and continue to stand up against efforts like this to hold it back.

17 Tasmanian Hospitality Review February/March Edition

Tasmanian Hospitality Review February/March Edition

INDUSTRY FEATURE Brewhouse begins new chapter

Few brands carry the same authority in Launceston as Boags. The brewery’s red-brick presence, the faint malted aroma drifting across the river on brewing days, and generations of locals who measure their lives in “remember when” stories — Boags is not merely a business, but part of the city’s identity. Now following several turbulent years, the unveiling of the Brewhouse redevelopment represents something far larger than a construction project. It is a statement about continuity, confidence, and the enduring role of an iconic Tasmanian brand within its home region. O nly a few years ago, the future of the Boags visitor experience appeared uncertain. In 2023, news that the visitor centre would close due to declining numbers sent ripples through the local community and the wider hospitality industry. For many, it felt unthinkable that such a deeply woven part of Launceston’s cultural fabric could simply disappear. As the second most visited tourist attraction in Launceston behind Cataract Gorge, the closure would have been a devasting blow. For Claire Donnelly, the impact was even more real and carried more personal weight. Just six months into

her career with the company – and one of a dozen employees at the time – she was staring down the barrel of a redundancy. “Boags is such a huge Launceston icon. Growing up, smelling the beer across the town, the malt and everything, is a huge nostalgic thing for me. It was a place I’d always wanted to work,” says Donnelly, who is now venue manager. “I was a bit heartbroken given the news that we were going to be closing the business center. And then obviously a pretty quick turnaround which was great. It was good to see the support behind it thanks to the Government, and the company getting in as well and turning it around.” Survival, however, was only the beginning. What might have been a quiet stabilisation instead evolved into something far more ambitious. The announcement of a $2.4 million redevelopment signalled not merely continuity, but renewed confidence – an investment in both the physical space and its role within the region’s visitor economy.

The Brewhouse’s transformation, which was

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THE NEW DINING SPACE AT BOAGS BREWHOUSE

officially unveiled just prior to Christmas, has also struck a careful balance between refreshing the environment, while preserving the building’s historic character. One of the striking features is a mural wall created by Tasmanian artist Jamin, highlighting Launceston’s pubs and their histories, creating connections between brewery tours and local venues to benefit the entire Launceston entertainment, drinking and dining precinct. The venue also includes a new brewhouse hall, enhanced tasting area, redesigned beer garden, and a relocated Boags Museum showcasing the Tasmanian icon’s 143-year history. Visitors can enjoy a refreshed space featuring sustainable Tasmanian timber finishes from bar to ceiling, complemented by approximately 1000 limited edition beer cans, bottles and memorabilia displayed throughout. “Seeing the renders coming through first, it was like a, ‘Oh my God, look at it’ kind of thing for us, and then seeing the first bit of ground being broken was really exciting, it was actually happening,” says Donnelly. “Then watching it slowly progress over seven or eight months was great.

“There’s definitely a huge difference. We’ve got a few local regulars that come in weekly or every couple of days, and we’re loving their feedback of the difference in the building and the sort of atmosphere of the building as well, it’s livened it up a bit. “Obviously, we’ve still got the old building standing and being utilised now and the ground floor is our museum, which is great. So that’s all had a renovation and upgrade as well. The feedback has been great so far.” The revitalised space has done more than introduce aesthetic upgrades. It has subtly shifted how people interact with the venue. Where the Brewhouse once felt like a destination primarily tied to tours, it now functions as a more open, social environment. Also Integral to the redevelopment has been a renewed focus on Boags remarkable history. The brewery proudly holds the distinction of being the oldest continuously operating brewery site in Australia on its original location, a detail that resonates strongly with visitors and locals alike.

Tasmanian Hospitality Review February/March Edition

BOAGS BREWHOUSE NEW BAR LEFT: THE CAN WALL BELOW LEFT: BEER GARDEN BEING RENOVATED BELOW: BEER GARDEN COMPLETED

“There is lots of history behind it,” Donnelly says. “Lots of local families have been involved over the years, whether they worked at the brewery, drove malt trucks, or remember collecting bottles and handing them in at the old bottle yard for a refund. We’ve had people come in and tell us stories of going to the old Tamar Hotel when they were younger. Everyone knows Boags or has drunk Boags at some point in their life. “One of the big things we’re seeing already is people realising they can just come in and have a beer, that you don’t have to be on a tour. It’s a lot bigger, there’s more space and we can fit a lot more people. We’re just hoping to keep building momentum and get a few more locals in, both on tours and functions, things like that.” While the refurbishment and increased capacity provides the ambiance for patrons enjoying a beverage, at the core of the Brewhouse it is the tours that remain king. They are a feature of most breweries – think the Heineken Experience in Amsterdam and Guiness Storehouse in Dublin – providing an outlet on how visitors engage.

the difference between the international counterparts and her hometown.

“Heineken and Guinness are absolutely brilliant, but they’re sort of a bit more of a museum style of interaction, whereas on our tours, you’re walking through the actual factory floor, you’re seeing packaging running. Most days, you get to go up into the brewhouse, an operating brewhouse, so it’s a little different, a little bit more involved, I’d say.” For Launceston, the Brewhouse upgrade symbolises stability and renewal. For Boags, it signals long- term belief in the region that built its reputation. For Claire Donnelly, it marks a deeply personal journey from uncertainty to optimism. “Boags is such a huge Launceston icon. Growing up, smelling the beer across the town... is a huge nostalgic thing for me.” - Claire Donnelly

Donnelly, who has recently visited both, highlights

“I’m very excited for things to come,” she says.

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Corporate Partnerships Update

What’s on OFFER? We can help you save money while you focus on your business Running a venue in Tassie is rewarding, but we all know the admin and overheads can be a grind. At Hospitality Tasmania, our goal is to take that weight off your shoulders. Whether you’re already part of the family or thinking about joining, here is a breakdown of how we’re currently helping our members save money and stay compliant.

2. Sorting Your Staffing & Super

Big changes are coming with Payday Super on July 1, 2026. We have the partners to make sure you’re ready. • Tanda Payroll: As our preferred partner for staff management, Tanda gives members a 3-week free trial followed by one month free when you subscribe. They are already set up for the Payday Super transition. • Hostplus Support: Hostplus is helping members transition to QuickSuper, a clearing house that handles all your employees’ funds in one transaction and uses real-time payments to keep you compliant.

1. Expert Eyes on Your Books & Bills

We don’t just advocate for the industry; we partner with preferred suppliers that provide the professional services you actually need, like Accounting, Payroll, and Tax support. • Summer Readiness Review: The team at Collins SBA is offering members a free one-hour review with Bruno Palermo to help you move from “surviving” to “sustainable” over the next 12 months. Contact Bruno Palermo - 1300 264 722 or email BPalermo@collinssba.com.au • Power Bill Savings: Through Energy ROI, members get a free, no-obligation electricity bill review. Most of our members are seeing savings of 5–10%, and since the service is paid for by the retailers, it’s completely free for you. Testimonial: “As a member of Hospitality Tasmania, has been great to save money on Energy. It was a very easy process. We spoke to Duncan from Energy ROI, it’s very simple, sent through our account numbers and our bills. He went through them and worked out what we will save. The estimated saving is over $8,000 per year. The process was very simple, very straightforward; it took only a couple of times. I recommend all Hospitality operators talk to Hospitality Tasmania and see what you can save. I mean, we saved over our Membership fee” - Rob Flynn from Lost Captain Restaurant in Huonville. Ask your membership manager to provide the form for this FREE review, available to your venue (s) and STAFF members. • Bunnings Trade: Keep your maintenance costs down with exclusive member pricing via the PowerPass program. Ask our team how to activate your account.

3. Safety, Kitchen & Digital Wins

• Toby’s Test and Tag: Compliance shouldn’t cost a fortune. Members get at least 50% off site visit fees and repairs, plus a flat member rate of just $3.50 per item. • Gas Appliance Cash Back: Thinking of a kitchen upgrade? Tas Gas Networks is offering up to $1,000 cash back per additional or replacement natural gas appliance in 2025. • Free Digital Audit: Since 86% of people visit venues they find online, Kings Digital is offering members a free digital audit to check your website and search visibility.

Not a member yet?

You can access all these deals, plus our full suite of professional services the moment you join the Hospitality Tasmania network. We’ve also recently welcomed a new Corporate Partner in Insurance to add even more value to your membership and support you the best we can! NEW PARTNERS - Welcoming Marsh and Zero Payments

Marsh is Hospitality Tasmania’s new preferred insurance broker partner. As a global leader in risk management and insurance brokerage services, Marsh is committed to supporting the unique needs

Tasmanian Hospitality Review February/March Edition

Corporate Partnerships Update

of the hospitality industry here in Tasmania.

reflects their dedication to the continued growth and success of Tasmania’s hospitality businesses. A Message from Zero Payments: At Zero Payments, we understand that the hospitality industry is highly competitive and customer-focused. To stay ahead of the competition, it’s crucial to provide a seamless and efficient payment experience for your customers. With our years of experience working with businesses across Tasmania, we have developed a deep understanding of the unique challenges faced by our local operators. We know that every business has its own specific needs and requirements when it comes to payment solutions. Our team of experts will work closely with you to understand your business goals and implement a customised payment system that not only meets your current needs but also has the flexibility to adapt to your future growth. Get in Touch To discuss how Zero Payments can streamline your operations. Contact the team today. Phone: 1300 788 482 or Laura Bramante Ph: 0402 427 089 E: laura@zeropayments.com.au Thank you for their support and for trusting Hospitality Tasmania.

Our local Tasmanian team, with offices in the North and South of the state, is dedicated to delivering personalised service and timely support, ensuring you receive the right advice and solutions when you need them most. We look forward to building strong relationships with Hospitality Tasmania members and helping your businesses thrive in a competitive environment. Our expert brokers will work with you to ensure you have the right cover at the right price. Contact Marsh today for a confidential discussion about your risk and insurance needs.

Steven Richardson Ph: 0448 919 688 E: steven.richardson@marsh.com

We are also thrilled to announce that Zero Payments is further deepening its commitment to the Tasmanian hospitality sector by upgrading to a Gold Partnership this year. As the industry continues to evolve, the need for reliable, local, and sophisticated financial and payment infrastructure is more important than ever. Zero Payments has been a partner since 2024, and their decision to step up as a Gold Partner

Partnership Enquiries? Contact Valeria Giraldo E: val@tha.asn.au Ph: 0405 202 918

Timesheet books and Crowd Control Registers are available at special prices to our members. Crowd Control Registers $40 each Timesheet Books $30 each Please call the Hospitality Tasmania office on 6220 7300 or email enquiries@tha.asn.au to place order

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Industry Engagement Update

North West

Deloraine Apex Caravan Park is a welcome addition to our network. Perfectly positioned on the banks of the serene Meander River, this well-loved park sits within the charming historic township of Deloraine. It offers a wide range of accommodation options, including tent sites, powered sites, and drive-through sites suitable for large motorhomes and campervans. Visitors can enjoy convenient facilities including BBQ areas, a camp kitchen, and a modern shower block. Its location and amenities make it an ideal stop for travellers exploring the North West and a valuable tourism asset for the area.

It’s been a busy and energising start to the year, and our calendar has already been filled with connection, collaboration, and celebration. We were delighted to launch our first major event of the year at the Devonport Cup, and what a fantastic day it was. With warm sunshine overhead and a vibrant atmosphere trackside, the event provided the perfect setting to bring together our members, corporate partners, and valued guests. The Devonport Cup continues to be a highlight on the regional events calendar, and this year

was no exception. Attendees in the Hospitality Tasmania marquee enjoyed a relaxed and social environment with excellent hospitality and conversation flowing throughout the day. A standout feature was the delicious catering, with a wonderful selection of food provided by Matsons Catering and Grazing Treats –

Also joining us is Sailors Nook , a sweet little café in Deloraine that has quickly built a loyal following. Known for taking care of everyone’s coffee needs, fresh food, and irresistible sweet treats, Sailors Nook brings warmth and personality to the local food scene. Many will already know their Sailor Food Truck, which has been busy at major events — most recently wrapping up a huge weekend at Festivale. Their combination of quality, friendliness, and creativity makes them a standout destination for both locals and visitors. Further along the North West coast, we are excited to welcome Thai Imperial at Latrobe, located at the Axeman’s Hall of Fame. Thai Imperial specialises in delicious Asian fusion cuisine with a strong emphasis on fresh Tasmanian produce. Their dine- in and takeaway dishes are cooked fresh to order, with spice levels adjusted to suit individual tastes. With all sauces made in house, their menu delivers both authenticity and flexibility, making it a must- try dining experience in the region. Over the coming weeks, Gena will be out and about across the region delivering member packs, catching up with businesses, and strengthening connections. She is really looking forward to meeting those members she hasn’t yet had the chance to

Devonport & our corporate partner PFD Foods. The quality and presentation were exceptional and widely praised by guests. Refreshments throughout the day were supplied by Lion, Treasury Wines Estates, Diageo, Suntory Oceania & Coca Cola, which helped keep everyone cool and comfortable as we connected and celebrated the strength of our North West business community.

We are also very pleased to welcome several new members on board and look forward to supporting and promoting their businesses across the region.

Tasmanian Hospitality Review February/March Edition

Industry Engagement Update

meet in person, and just as much to saying hello again to the many familiar faces who make our community so welcoming and collaborative. With such a strong start to the year and new members bringing diversity and excellence to our network, we are excited for what lies ahead and remain committed to building meaningful industry connections.

MEMBERS offers, including a valuable ROI Energy Saving Initiative. This program provides members with a simple yet highly effective way to achieve significant energy cost reductions while supporting sustainable business practices.

Looking ahead, the North of the state is set for an exciting period with upcoming events such as Launceston Cup Eve and Launceston Cup Day, which promise to bring increased activity and visitation to the region. For details on member benefits, upcoming events, or the latest industry updates, please contact Darren Martello via phone or email.

GENA AT THAI IMPERIAL

North, North East and East

Over the past two months, we’ve been actively engaging with key industry partners and major stakeholders across the North and Northeast of the state to support event delivery and strengthen regional collaboration. Close partnerships with Visit Northern Tasmania, McDermott’s Coaches, Tourism Tasmania, Launceston Airport, Stadiums Tasmania, and Launceston Central have ensured that major events are well coordinated and run as smoothly as possible. These partnerships continue to play a vital role in showcasing northern Tasmania as a premier destination for visitors and locals alike. Hospitality Tasmania is also pleased to welcome three new members to our network this February. We extend a warm welcome to Scott and Fiona Auton from The House Paddock café/grocer/ homewares Scottsdale , Justin Artis from The Georgetown Tavern , and to Dale and Anna Brown of Liquor on the Corner BOTTLESHOP in Gladstone. Also, Trent and Jaydee Ellis have recently taken the reins of the Gladstone Hotel . Their addition further strengthens our hospitality community in the northern region. We are also proud to highlight some of our exclusive corporate partner HT

South

Summer has been all about connection across the South-East, with Hospitality Tasmania spending time on the ground with members during one of the busiest trading periods of the year. From café catch-ups and festival site visits to supporting businesses navigating seasonal staffing pressures, peak-period demand and changing customer expectations, our focus has been on being present, accessible and practical. Over the past month, our team has also been busily preparing the new member welcome packs for venues right across the state. Members will begin seeing these delivered over the coming weeks, as we drop into venues to hand them over in person — creating another opportunity to connect, listen and support businesses where they operate day- to-day.

Alongside this, we’ve been working hard to

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Industry Engagement Update

strengthen the value members receive through our corporate partnerships. This includes the launch of our new insurance partner, Marsh, providing members with access to specialist advice and tailored coverage for hospitality businesses. We’re also continuing to roll out our energy broker opportunity, which is delivering real savings for venue. Every little saving contributes at this time and making sure that you are getting the best deal, the correct tariffs - all of this was once a time consuming process but our broker Energy ROI will undertake all this work for our members at no cost. Together, these initiatives reflect our ongoing commitment to ensuring membership delivers real, practical benefits that support business sustainability — particularly during high-pressure trading periods like summer. Finally, it was great to recently attend the launch of Clyde Mill’s gin products at their Ginuary event. John and Annie Ramsay have done a fantastic job in getting the heritage site back up and running and it is wonderful to see the venue brought back to life.

Enquiries? Contact our Industry Engagement team

Anita Lewis (south) E: anita@tha.asn.au Ph: 0488 455 431 Angie McMahon (south) E: angie@tha.asn.au Ph: 0400 137 830 Darren Martello (north) E: darren@tha.asn.au Ph: 0428 020 179 Gena Cantwell (north west) E: gena@tha.asn.au Ph: 0417 125 092

Tasmanian Hospitality Review February/March Edition

Great Customer Experience Program

GCE on the southern beaches

a strong emphasis on staff wellbeing, collaboration and genuine customer connection — reinforcing that memorable festival experiences begin behind the bar and in the food tents.

The Summer in Dodges Ferry and Park Beach brings a huge influx of visitors, creating both opportunity and pressure for local cafés. Through the Great Customer Experience Program, Hospitality Tasmania has been working directly with the cafés in Dodges Ferry to support teams as they prepare for and operate through their busiest period of the year. A recent highlight was delivering a venue awareness session at Beach Bums Café, working alongside owners Muskan and Sushil and their dedicated team of family members and employees. The session focused on practical customer experience strategies for peak summer trade — from managing queues and communication during rush periods to maintaining warmth, consistency and connection when the pace is fast.

THE HOSPITALITY WORKERS AT PARTY IN THE PADDOCK

This support is made possible through the generosity of Hospitality Tasmania’s corporate partners PFD Food Services and Coca-Cola, who are proudly backing the hospitality workforce by providing food and drinks for the staff celebration at the conclusion of the festival. Their contribution reflects a shared commitment to supporting the people at the heart of the hospitality industry and recognising the vital role they play in delivering outstanding visitor experiences. As the summer season continues, our focus remains on helping hospitality businesses thrive — supporting local operators, strengthening teams, and ensuring visitors leave with great memories of Tasmania!

MUSKAN (LEFT) FROM BEACH BUMS CAFE

Value of Venue Awareness sessions in the north

Our Venue Awareness Sessions are becoming an increasingly valuable training initiative within the tourism and hospitality industry, helping local venues enhance service quality, team knowledge, and overall visitor/patron experience. Delivered by the Greater Customer Experience team, these sessions are designed to strengthen staff confidence and their understanding of customer service excellence, aligning with the broader goal of improving local hospitality and tourism standards and boosting repeat business. The sessions focus on helping staff better understand their local area and product, identify key customer needs, and deliver memorable experiences that

By engaging the whole team together, the session reinforced that great customer experiences are a shared responsibility and are strongest when everyone understands the role they play, from front-of-house to kitchen and family support behind the scenes. Beyond Dodges Ferry, Hospitality Tasmania and the GCE Program were also on the ground supporting hospitality workers at this year’s Party in the Paddock, recognising the scale, intensity and teamwork required to deliver exceptional service at major festivals. With long hours, fast-paced service and high visitor expectations, the program places

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Great Customer Experience Program

Momentum building on the North West

encourage guests to return and recommend local establishments. By empowering employees with relevant insights and practical skills, businesses can ensure consistency and professionalism across their operations. Recently, two successful sessions were held at Grays Hotel Georgetown and The Bridport Hotel, where staff and management both praised the engaging and informative nature of the workshops. Participants particularly appreciated the clarity and relevance of the PowerPoint presentation which outlined actionable steps to elevate customer service and strengthen workplace communication.

Even during one of the busiest times of year for hospitality businesses, the GCE program certainly hasn’t slowed down with Gena on the road more than ever and now expanding into the Meander Valley region and Central Highlands. Recent months have been packed with visits, conversations, and hands-on support for both members and non-members — a reminder that the GCE Program is available to everyone. Gena has been busy delivering Business Health Checks (BHCs), working one-on-one with operators to better understand their challenges, opportunities, and customer experience goals. These sessions provide practical business support, fresh perspective, and tailored ideas that owners and managers can put into action straight away. Another highlight has been presenting certificates to venues whose staff have completed customer and visitor awareness sessions. These upskilling workshops are designed to build staff confidence, strengthen service delivery, and create more consistent and positive guest experiences across the region. Along the way, there have been plenty of great catch-ups and new connections. It was fantastic to meet the owners of Mrs Jones in Devonport and learn more about their journey and approach to service. It’s always a pleasure to reconnect with Kasan and Kellie at Tall Timbers, who continue to show strong commitment to staff development and customer experience. Travels have also stretched further afield, with visits to Derwent Bridge Hotel and Pumphouse Point to meet with Jekah and Carlos and discuss business operations, team support, and growth opportunities.

BRIDPORT HOTEL

According to feedback from attendees, the support provided by the Greater Customer Experience team was “extremely valuable,” offering not only expert guidance but also ongoing encouragement and resources that help each venue apply what they learn in their daily operations. This partnership- driven approach ensures long-term benefits for both employees and the business community as a whole. Businesses interested in arranging a Venue Awareness Session for their own staff are encouraged to get in touch for more details.

DIPIKA (LEFT) FROM MRS JONES WITH GENA

GRAYS HOTEL

Tasmanian Hospitality Review February/March Edition

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