HOSPITALITY REVIEW TASMANIAN April/May 2026
A Grazing Revolution The Bille Carte bringing style to simplicity
Also Inside: From Chef to Teacher | Tourism Awards | HT North Roadshow
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INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: The Bille Carte 8-12 Events Calendar 13
Opposition Leader Update 15 Business Events Tasmania 17 FEATURE: Pete Handy 19-21 Industry Engagement Update 22-24 Regional Roadshow 26-27 Great Customer Experience Update 28-29 Corporate Update 32-33 FEATURE: National Tourism Awards 34-36 Tourism Tasmania Update 39 FEATURE: Top Tourism Towns 40-43 Hospo Health Update 45 TasTAFE 46-47 Clubs Tasmania Update 48-49 Hospitality Dr 53 Corporate Glossary 54-55
Top Tourism Towns
Commercial Cookery at Elizabeth College
Cover Photo: The Bille Carte. Pic: Sammy Jones Photography
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 April/May Edition
PRESIDENT UPDATE
Rising costs, real pressures and preparing for what comes next Tasmania’s hospitality industry is entering its next challenging phase. After a strong summer period, attention is quickly turning to the months ahead, and the pressures that are beginning to build across the sector. Rising fuel costs are now emerging as a significant concern, not just in isolation, but for the ripple effect they create across the entire industry. From freight and supply chains through to travel costs for visitors, increases in fuel are being felt at every level. For many regional operators in particular, those impacts are immediate. Early signs are already pointing to softer forward bookings, with some tourism businesses noting a degree of hesitation in the market as consumers weigh up the cost of travel. At the same time, these pressures are compounding with existing challenges. Energy prices, insurance premiums, wages and general operating costs remain elevated, creating a situation where margins are tightening from multiple directions. For an industry that relies on both volume and consistency, even small shifts in demand can have a meaningful impact. As we head into autumn and towards the winter period, this combination presents a clear test.
were required to pivot quickly – whether that meant changing operating models, rethinking service delivery, or finding new ways to connect with customers. While the current challenges are different in nature, that same resilience and adaptability remains one of our industry’s greatest strengths. What is important now is recognising the environment early and responding accordingly. Maintaining demand through the cooler months will be critical, particularly in regional areas. We have seen the role that major events and targeted activation can play in supporting visitation during quieter periods, and that focus will be as important as ever this year. At the same time, there is a need for continued support and understanding of the pressures facing hospitality businesses. Rising input costs, particularly those linked to fuel, are largely outside the control of operators, yet have a direct impact on both pricing and viability. Hospitality Tasmania will continue to advocate for measures that support the industry through this period, while working closely with members to navigate the months ahead. Our staff are doing an amazing job getting out and about into regions and venues, delivering outcomes for the industry. And through our CEO, we have direct access to politicians at every government level, ensuring our voice gets heard on the issues we face. There is no question the road ahead presents challenges. But if recent years have shown anything, it is that this industry is capable of adapting, evolving and continuing to deliver – regardless of the conditions.
However, it is also not unfamiliar territory.
Over recent years, the hospitality sector has demonstrated an ability to adapt under significant pressure. Throughout the Covid period, businesses
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CEO UPDATE
Stronger connections, smarter support
providing an opportunity to sit down with operators, hear directly about the issues and opportunities in each region, and ensure those insights are shaping both our support and our advocacy. I am personally joining all these roadshows, so I can meet and hear direct from our members.
As we move from the busy summer period and into the next phase of the year, our focus at Hospitality Tasmania is not just on the challenges ahead, but on how we continue to strengthen the way we support our members. Over recent months, we have refined our industry engagement structure with a clear objective – to ensure members have direct access to the right people, at the right time, across every region of the state. At the centre of this approach is our people on the ground, who serve as the first point of contact for members. Their role is simple but critical: to work closely with businesses in their areas, helping navigate industry challenges, connecting operators with the programs and services available, and ensuring that feedback from the ground is heard and acted upon. This is about staying closely connected to the hospitality community. No two regions are the same, and the issues facing operators can vary significantly depending on location, season and market conditions. By strengthening our regional presence, we are ensuring that when members reach out, they are speaking with someone who understands their environment, their business, and the pressures they are managing day to day. I encourage you to read the Great Customer Experience (GCE) and Industry Engagement updates in this magazine, as the best point of contact for your region is included in these. Importantly, our connection extends beyond individual conversations. We recently undertook our first regional roadshow in the north. These roadshows, which will take place across the state as the year unfolds, will play an important role in how we engage with members,
Alongside this, access to expert Employment Relations and Industrial Relations advice remains a core part of Hospitality Tasmania membership. As workplace requirements continue to evolve, having direct access to experienced guidance is more important than ever, and we encourage members to make full use of this support. Should you ever need assistance, Sam is your first point of contact and can be reached via email at Sam@tha.asn.au. As the industry transitions into the autumn and winter months, maintaining strong lines of communication will be key. By refining how we engage with members and continuing to invest in our people and presence across the state, we are ensuring that Hospitality Tasmania remains accessible, responsive and closely aligned with the needs of industry, wherever it operates.
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Tasmanian Hospitality Review April/May Edition 8 Sharon’s Second Act INDUSTRY FEATURE
PIC: SAMMY JONES PHOTOGRAPHY
SHARON WITH CURTIS STONE
After decades spent in kitchens, cellars and even the mining fields of Western Australia, Sharon Stegman has found her sweet spot – and it’s one built on creativity, control and a carefully curated spread of cheese, charcuterie and connection. L ike many in hospitality, Sharon started young, working as a cook and chef before stepping away when family life took priority. The eventual path to founding Bille & Brie wasn’t linear – it rarely is in hospitality. Instead, it was shaped by instinct, experience and a willingness to step away before finding her way back. “I was always cooking in the industry, and then I had kids and got out of the industry,” she says. “And like most people who are chefs and cooks, at the time when I left I had decided I’d had enough of that.” What followed wasn’t a departure from hospitality, but a shift within it. Sharon moved into wine, working at the then-Meadowbank in the cellar door after returning from time in Western Australia and Queensland. It was a different pace and perspective, but one that kept her connected to the industry.
“It’s completely different [focused on wine rather than food], then I started doing some weddings and things like that,” she says. Small steps that, in hindsight, would point toward her next chapter. Even during time away from the kitchen, hospitality never strayed too far. A call from a former colleague at Government House saw her return for casual cooking shifts, gradually reigniting the spark that had always been there. “That got me back in and then I thought I just wanted to work for myself.” It wasn’t a sudden leap. Sharon’s career had already been defined by variety, from high-pressure kitchen environments to wine buying roles, including a stint with Hill Street where she transformed the store’s wine offering into a major revenue driver. Between those roles sat another, less conventional chapter – operating heavy machinery in Western Australia, including a 280-tonne rock crusher and a 90-tonne water cart. It’s an experience that sits in stark contrast to the detail and delicacy of her current work, but one that reflects the adaptability that has defined her career. Through it all, cooking remained a constant thread, even if it wasn’t always the focus. “I just wasn’t
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CATERING FROM BILLE & BRIE AT THE 2025 HOSPITALITY TASMANIA AWARDS. PIC: RICHARD JUPE
really settled,” Sharon admits. “So when I did this, I felt like that was the right thing to do.” That “this” became Bille & Brie — a catering business built not on grand ambition, but on opportunity and instinct. Early jobs came through word of mouth, including a store opening that proved a turning point. “People had asked me to do a few jobs here and there, and I had done some weddings previously so felt I could do that. And it was actually Kate Sice from Botanical, she asked me to do an opening for her next store. I was on a big break so said sure and everyone went crazy for it so I thought I could do it for myself,” she says. From there, the business grew organically, centred around grazing tables, weddings and events. Unlike the regimented structure of restaurant kitchens, catering offered Sharon something she hadn’t quite found before – control. “I’ve done all that, I’ve done the stressful restaurants,” she says. “You do your sort of time in those jobs but they can be pretty taxing.” Now, she operates from a setup that reflects that shift
in lifestyle and mindset, a purpose-built market van positioned at home, allowing her to move seamlessly between preparation and service. “Now I’ve got set up at home after trying to share spaces with people, that can be pretty hard. I just walk out my back door, put it on a big slab… and away I can go.” It’s a model that suits not only the work, but the way Sharon wants to run her business. She has a steady flow of work without feeling the hectic nature of years past. That restraint is deliberate. While growth is inevitable to a degree, particularly with new concepts entering the mix, Sharon remains focused on maintaining quality and creative control. Creativity, in fact, sits at the core of everything she does. Away from the kitchen, she draws and paints – an outlet that directly informs her approach to food presentation. “I’m a visual person,” she says. “So I can look at something, and I’ll look and see that it meets the highs, the lows, the flowers, you know, to give it that pop. “I’m a bit of a perfectionist when it comes to things like that.” It’s that attention to detail that has become a hallmark of Bille & Brie, particularly
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THE BILLE CARTE IS SHARON’S LATEST ADDITION TO HER CATERING COMPANY. PICS: SAMMY JONES PHOTOGRAPHY
in the grazing style that has surged in popularity across events. But as Sharon has observed, the way people are catering events is evolving. “I have had so many people contact me and ask for canapes, a graze, maybe a few other little things… that’s the way people are leaning towards now,” she says. “Or they’ll get a graze and they’ll have another caterer come in and do a sit down.” Cost and flexibility are both factors, particularly in the wedding space, where traditional formats are increasingly being replaced by more relaxed, adaptable options. And it’s this shift that has led to Sharon’s latest addition – the Bille Carte. At its simplest, it’s a mobile catering cart serving charcuterie cones filled with cheese, cured meats, antipasto and crackers. But the thinking behind it is more considered, designed to meet the needs of modern events where movement, simplicity and presentation all matter. “For corporate functions, people can walk in, just grab a cone and walk away, grab a drink… it’s just easier than having to go over and chop a piece of cheese or something like that,” she says.
“It is a simple idea, but it looks great, and it will still be really visually creative for functions, people can still look at it and be impressed.” The concept builds on her existing grazing offering but introduces a new level of functionality. The cart is refrigerated, mobile and capable of supporting additional service elements, making it adaptable across a range of events from corporate functions to weddings and private parties. “Some people find what they’re meant to do younger. I kind of found my way at 50.” - Sharon Stegman “It’s refrigerated, so I can also run it on ice… you can run smaller platters off it as well. I really feel the possibilities are endless, especially for weddings.” While the idea itself may be simple, the response has been anything but. An early trial at Derwent Distillery, run by her team while she was away, confirmed the concept’s potential. Importantly, the Bille Carte doesn’t replace what Sharon has built
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– it extends it. A natural evolution rather than a pivot, shaped by what she is seeing and hearing from clients. Even the name carries a personal touch, a nod to her love of champagne and the playful identity of the brand. “It’s going to be under Billie & Brie… as an ode to my favourite champagne.” It’s that blend of personality, experience and instinct that defines both Sharon and her business. While many operators look to scale quickly, her approach is more measured, shaped by decades in the industry and a clear understanding of what works for her. “Some people find what they’re meant to do younger,” she says. “I kind of found my way at 50.” It’s a line that speaks not just to timing, but to perspective. After years of navigating different roles, industries and pressures, Sharon has arrived at a model that balances creativity with control, and demand with sustainability. The reality is, Bille & Brie could be bigger. The demand is there, the opportunities are clear, and with the addition of the Bille Carte, growth feels almost inevitable. But for Sharon, success isn’t defined by scale alone.
Instead, it’s about doing things properly, creating food that looks as good as it tastes, delivering experiences that feel effortless, and building a business that reflects who she is. And in an industry that rarely slows down, that might just be the most valuable ingredient of all.
PIC: SAMMY JONES PHOTOGRAPHY
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TASMANIAN EVENTS CALENDAR APRIL THROUGH JUNE
Apr 3 May 10 through
May 7 May 9 through
May 20 May 24 through
Spiegeltent
Agfest
Australian Musical Theatre Festival
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May 29 May 30 through
May 22 May 24 through
May 21
Hawthorn v Adelaide (UTAS)
Tasmania Super 440
Tamar Valley Film Festival
Jun 11 Jun 22 through
Jun 5 Jun 8 through
Jun 14
May 31
13 Tasmanian Hospitality Review April/May Edition Richmond v Brisbane (Ninja)
Launceston Running Festival
Bay of Fires Winter Arts Festival
Dark Mofo
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EDITORIAL
Labor Leader Josh Willie
Skyrocketing fuel prices due to the war in the middle east seem impossible to escape right now, and are likely to be a topic of conversation for months to come. While every Tasmanian who drives is keeping a close eye on service station price boards, businesses know all too well that the impacts aren’t only felt at the pump. It affects the price of everything, and in the context of the broader cost-of-living environment, risks leaving people with less discretionary spending to enjoy eating out or having a drink in one of Tasmania’s great venues. I’ve been speaking to businesses across the state who are rightly concerned about balancing this new cost pressure with all the other pressures that come with running a business. That’s why Tasmanian Labor is committed to offering our support and working collaboratively with the rest of the Parliament to try and make this situation the best it can be. No-one expects any level of government to be able to fix the fuel crisis overnight, but Tasmanians expect their state and federal governments to do everything they can.
We’ve seen welcome initiatives like the Federal Government’s decision to halve the fuel excise. We’ve supported the state government passing emergency fuel legislation to give it more power, and applauded cost-of-living relief such as making public transport free. Unfortunately, fuel prices look likely to remain high for the foreseeable future. Given the position Tasmania’s finances are in I am concerned about the State Government’s ability to continue to respond and provide relief, but that won’t deter Labor from continuing to put forward solutions where we can. One additional measure Labor is pushing for is for the Government to drop its proposed short stay levy tourism tax. Right now, Tasmania needs more reasons for people to come, stay longer and spend more across the state, not another barrier that pushes them to book interstate instead. Labor will continue to work constructively to support businesses and help Tasmanians get through this however we can.
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Business Events Tasmania
Marnie Craig
In a period of global uncertainty, Business Events Tasmania (BET) is committed to supporting our clients in navigating the ever-changing environment. At the time of writing, it is business as usual as we continue to secure activity and advocate for the vital role of business events. In recent weeks, two incentive programs have been relocated to Tasmania – highlighting our state’s continuing position as a safe and desirable destination. These programs, originally confirmed to Turkey and Mexico respectively, are set to attract 210 high-value incentive travelers in June. The incentive travel market remains the highest yielding in the business events sector, with a global annual value worth more than $181 billion. In Tasmania, incentive travellers spend an average of $1,347 per person per day – a significant increase on the spend of the typical leisure visitor.
Continuing to entice incentive programs like this to our shores is key to our goal of increasing the annual value of the business events sector in Tasmania to $300 million. It’s not just simply growing the number of events held throughout the state but targeting higher-value travellers who leave a larger impact across Tasmania’s hospitality industry. May is shaping up to be a valuable opportunity for the hospitality industry with over 3,000 delegates attending business events held across the state, with Launceston and Devonport set to welcome 500 and 150 of those delegates respectively. If you’d like to stay informed about upcoming business events and opportunities, we encourage you to get in touch or for more information please visit betasmania.com.au. Since 1990, Johnno’s Tasmania has been producing premium jams, sauces, relishes and condiments from its kitchen. Working closely with local growers wherever possible, our range celebrates seasonal produce and traditional recipes. Proudly 100% Tasmanian owned and operated, the entire range is naturally gluten free and made without artificial preservatives, colours or flavours.
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INDUSTRY FEATURE
From the world to the classroom Working in hospitality is often described as a job that can take you anywhere in the world – and Pete Handy is living proof. With more than three decades in the industry, Pete has travelled the globe and worked in countries from Spain to Switzerland to Italy. Now his passion lies in passing on his knowledge to the next generation and showcasing the opportunities that are available to them. progression, but a lifestyle, one that blended travel, creativity and the ability to earn a living anywhere. “I started at the Regent Hotel in Sydney, under Serge Dansereau in a large hotel, which is probably kind of the best place to start, because they’ve got a whole lot of different departments,” Pete says. “I learned my craft there, was there for three years, then moved to another place in Palm Beach in Sydney for my final year, and then went overseas and just travelled for 15 years.” PETE (THIRD FROM LEFT) WITH STUDENTS FROM HIS COOKERY CLASS
I t’s a story that speaks to the very heart of workforce development, not just filling roles, but shaping careers. Pete’s journey through the industry is one built on curiosity, creativity and a willingness to take opportunities as they come, wherever they may be in the world. It is also a reminder that hospitality, at its best, is far more than a job. It is a career that evolves, adapts and, for many, becomes a lifelong pursuit. For Pete, that journey began in some of the most structured and demanding environments the industry has to offer. Large-scale hotel kitchens, with their multiple departments and disciplines, provided the foundation. From there, the world opened up. What followed was not just a career
That ability to move seamlessly between countries and roles is something Pete is particularly passionate about highlighting to young people. In an era where career pathways can often feel rigid or narrowly defined, hospitality offers something different: flexibility, mobility and a genuine sense of possibility. It is also, in Pete’s view, one of the few industries where creativity is not just encouraged, but essential. For those who may not see themselves in a traditional academic setting, it can provide both direction and purpose. “This industry is amazing for travel, which is what I wanted to do, and a profession where you can get
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paid a reasonable amount of money, and you don’t have to re-qualify when you go overseas. You can get a job anywhere,” Pete says. “I’ve got off a plane in Majorca and got a job on the super yachts, just because I could cook. And that’s what I wanted, that’s the lifestyle I wanted. I love to ski, so I went working ski fields in Switzerland and Italy. The other thing about hospitality is it’s a creative outlet. I needed that outlet because I wasn’t really good at school. “I needed that outlet because I was very creative, and I always loved cooking. So I thought, well, why not combine travelling, cooking and being creative? I got to travel around the world and get paid for it. This is a great industry for young people to get into that side of things.” After decades in kitchens and training environments, Pete made a conscious decision to shift his focus. Rather than continuing to work with apprentices already in the system, he wanted to reach students earlier – before they had made up their minds about what their future might look like. That decision ultimately led him to Elizabeth College 12 months ago, where he now teaches commercial
cookery. It is a role that combines everything he has learnt across his career, but with a different objective: inspiration. “I’ve taught adults most of my life, because not only have I been a chef, but I’ve also been a hospitality and commercial cookery trainer, a trainer of apprentices in the workplace for private training organisations, RTOS, around Melbourne
SOME OF THE TREATS PREPARED AND SERVED BY ELIZABETH COLLEGE COOKERY STUDENTS
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and Tasmania.
“We’ve got paying customers that come in every week, so the teachers, we sell food to them. That provides students that interaction with customers, interaction with EFTPOS machines and learning how to use cash and non-cash transactions. It has to be broad, because I wanted them to understand it’s not just about cooking the food and going, ‘Oh, we’re done now’, and just push that to the side. “The younger kids... they don’t realise what hospitality is and what it has to offer. There’s so many opportunities available” - Pete Handy “There’s also the cleaning side of things, making sure that everything is spick and span to industry standards. Ultimately, I want these kids to be able to walk into a workplace and the workplace go, ‘Ah, you got trained properly.” Beyond the technical skills, Pete is equally focused on changing perceptions. Too often, he believes, hospitality is viewed as a fallback option rather than a career of choice. In his classroom, that
“I wanted to see what I could do with younger adults, so 15, 16, 17-year-olds, and getting them inspired to get into the industry, rather than training people that were already in the industry. So when I got an opportunity to go into Elizabeth College, I took it up.” At Elizabeth College, the approach is deliberately practical and grounded in real-world expectations. The course mirrors the structure of a registered training organisation, delivering nationally recognised qualifications while immersing students in a working kitchen environment. From commercial-grade equipment to real customer interactions, students are exposed to the full scope of hospitality operations. It is not simply about learning recipes, it is about understanding standards, systems and the discipline required to succeed in industry. “We try to make it as real world as possible. We’ve got a combi oven, we’ve got six burner gas stoves, we’ve got commercial deep fryers, we’ve got a commercial walk in cool room. Everything is as commercial as possible.
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narrative is challenged early.
in.”
His 24 students – the most the course has had enrolled for years – are encouraged to see the industry for what it truly is, diverse, dynamic and full of opportunity, both locally and globally. “I think the younger kids nowadays, they don’t realise what hospitality is and what it has to offer. Front of house or back of house, it doesn’t matter. They don’t understand the opportunities that are available. They think it’s just restaurants, cafes and bars,” he says. “They don’t understand that it’s cruise ships, it’s airlines, it’s private islands. It’s being a private chef or a front of house manager for a private company. There are ski fields, there’s so many opportunities that are available, and it’s not just about chefs, waiters and waitresses.
Importantly, success in Pete’s classroom is not defined solely by how many students go on to join a kitchen environment. For many, the biggest takeaway is confidence, the ability to step into the world with a practical life skill and a better understanding of how food, service and hospitality fit into everyday life. That might mean entering the industry, or it might simply mean being able to cook a proper meal, host friends or approach food with a bit more care and curiosity. “The way I started the year out was, and this might be controversial, but I didn’t care if they didn’t want to go to university, I didn’t care if they didn’t really want to do this course. But I said to them, ‘how about while you’re here for a year, let’s have a bit of fun. You learn how to cook for yourself, so when you get out into the big, wide world, instead of having two- minute noodles, you can actually cook something nice. Or if you’ve got a girlfriend or boyfriend you want to impress, or a family member you want to impress, you know how to cook properly’. “I can pass that knowledge on, and that enthusiasm for food. And that’s the other thing, enthusiasm for food. It’s not just a fuel you kind of shovel in your mouth and go, ‘right I’m ready to go’. It’s got to taste good, it’s got to look good, it’s got to be appetising. And so I want to pass that knowledge on to them.” Ultimately, Pete Handy’s career has come full circle. From a young chef searching for a creative outlet, to a seasoned professional travelling the world, and now an educator shaping future pathways, his story reflects the full breadth of what hospitality can offer. And if a handful of students leave his classroom with both a job opportunity and the ability to cook something far better than instant noodles, then he would likely argue the next generation is already on the right track.
“There’s so many other jobs that are available in the industry, and I just want to make sure that they are aware that’s what’s available, and trying to inspire them with my enthusiasm and passion, because I still have it, even at my age, I still have it for this industry, because it is such a great industry to be
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Industry Engagement Update
Hobart accommodation general managers industry leadership roundtable In March we invited all the general managers of Hobart’s accommodation sector to sit down with key decision-makers to do something the industry has been calling for, open conversations directly with Local Government. Facilitated by Hospitality Tasmania, the Hobart accommodation general managers industry leadership roundtable brought together senior accommodation leaders, Business Events Tasmania and Hobart City Council CEO Michael Stretton for a focused discussion on the future of the city and its visitor economy. Hobart’s visitor economy continues to rebuild momentum, with strong foundations but clear pressure points emerging across the system. Insights shared at the roundtable reinforced that while demand is returning, the experience of the city itself is now one of the most critical factors influencing visitor satisfaction - and ultimately, repeat visitation. From infrastructure to accessibility, hospitality is increasingly shaped by what happens outside the front door.
What Industry Told Us
From the general managers in the room, the feedback was direct, consistent and grounded in day-to-day operational reality. A major concern raised was the impact of roadworks and traffic changes on hotel operations: • Limited communication around works affecting guest access • Disruptions to coach and valet drop-off zones • Increased staffing costs to manage changing traffic conditions Too often, businesses are left to react, rather than being part of the planning process. Parking continues to also be a friction point: • Strict enforcement in short-term zones impacting guest arrival • Lack of flexibility for check-in and luggage drop • Limited availability of 24/7 parking options These issues directly affect first impressions — a critical moment in the guest journey. Broader concerns were also raised around: • Anti-social behaviour and perceptions of safety • E-scooter and bike usage in pedestrian areas • Lack of designated parking and regulation • Visible impacts of homelessness within the city These are complex, whole-of-city challenges — but ones that significantly influence how visitors experience Hobart.
Council Vision and Forward Planning
Through the session, Hobart City Council outlined a number of forward-focused initiatives that will shape how visitors move through and experience the city. Key areas of planning and investigation include: • Introduction of number plate recognition to improve parking access • Review of visitor information services • Exploration of a transport hub at Halls Saddle • Potential expansion of Derwent Ferry terminals • Midtown redevelopment, including pedestrian-first infrastructure and scramble crossings • Review of key car park assets and future use • Major TasWater infrastructure upgrades These projects signal a clear intention to improve movement, accessibility and the overall visitor journey — but also highlight the importance of aligning planning with real-time operational needs of the industry.
Council Response: A Shift Toward Collaboration
In response, Michael Stretton acknowledged the importance of stronger engagement and committed to a more collaborative approach moving forward. Key responses included: • Improved direct communication channels between council and industry • Willingness to review parking enforcement practices in key zones • Ongoing work to implement number plate recognition systems • A formal review of e-scooter usage
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Industry Engagement Update
• Exploration of enhanced safety measures, including Safety Officers
support within the broader business landscape.
Importantly, there was a clear recognition that industry must be part of the conversation — not an afterthought.
The Role of Hospitality Tasmania
This roundtable is exactly where Hospitality Tasmania plays its most critical role. Not just as an advocate, but as a connector between industry and decision-makers. Through this forum, HT brought the right people into the room, created a structured, and solutions-focused environment. It’s about building a system of consistent, productive dialogue. What has been established in Hobart is more than a one-off success, it is a blueprint for how industry and government can work together in real time, with shared accountability and shared outcomes. Because the challenges we face are not isolated to one city — they are felt across every region of Tasmania, and if the challenges are shared, the solutions must be too. This roundtable proved something simple, that when the right people come together — with intent, openness and a willingness to act — progress will follow. From here the Hobart accommodation GM roundtable will move into a quarterly meeting cycle, ensuring ongoing visibility of industry challenges and direct access to Council and key stakeholders. The next forum, proposed for June 2026, is expected to tackle further key topics including visa conditions and workforce pressures and the impact of short-stay accommodation on the sector.
Out on the road, Gena has been busy delivering Hospitality Tasmania membership packs, ensuring members feel supported and valued from the outset. These visits are more than just drop-offs, they’re an opportunity to hear firsthand about the challenges and successes businesses are experiencing and to offer tailored support where it’s needed most. Meeting with potential new members has also been a highlight, with two exciting businesses recently joining the Hospitality Tasmania northwest region. Verona Italian Restaurant & Wine Bar brings a taste of authentic Italy, offering a warm, inviting dining experience with great coffee.
North West
Gena has hit the ground running this month, connecting with industry members and strengthening relationships across the hospitality sector as part of Hospitality Tasmania’s ongoing industry engagement efforts. The month began on an inspiring note at the Ignite Women’s International Breakfast, where Gena joined a vibrant group of women from across industries to celebrate leadership, innovation, and community. The event provided a valuable opportunity to connect, listen, and share insights, reinforcing the importance of collaboration and
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Industry Engagement Update
Meanwhile, ZIVAH Stanley adds a unique touch to the Stanley region. Pizza, tapas, sweets, bevvies and good times. ZIVAH is a “moody” restaurant where you are encouraged to come and just be. The business is heavily inspired by the memory of the owner, Savannah’s father Michael, who passed away in 2022.
food and refreshments and a lively atmosphere made it a resounding success. The turnout highlighted not only the popularity of such events but also the power of hospitality businesses to bring communities together and attract visitors from far and wide. Gena’s continued presence in the community reflects Hospitality Tasmania’s commitment to supporting, connecting, and advocating for its members, ensuring the industry continues to thrive.
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
It’s always exciting to welcome new members onboard, and these additions further strengthen the diversity and vibrancy of the hospitality community. A standout moment this month was the incredible weekend hosted by Spreyton Cider Co. With headline performances from the Wolfe Brothers alongside local talent Zac Weeks and other bands, the event drew a huge crowd from across the state and beyond. Perfect weather, an abundance of
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Tasmanian Hospitality Review April/May Edition
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Regional Roadshow
Connecting with the north
These roadshows are all about connection. They give us the chance to step out of the office and into venues, to listen, learn, and strengthen relationships with our members and the wider industry. What stood out most was the passion and resilience of the people behind these businesses, and the pride they take in delivering exceptional experiences to locals and visitors alike.
In late March/early April, the Hospitality Tasmania team hit the road for the first of our Regional Roadshows for the year, heading north to connect with venues and operators across the region. Over two busy and rewarding days, our team visited more than 40 venues, spending time with owners, managers, and front-line staff who are at the heart of Tasmania’s hospitality industry. From bustling cafés and local pubs to destination dining venues, each stop offered something unique – and a valuable opportunity to hear firsthand the stories, challenges, and successes shaping our sector.
BORN FROM ALE RAISED AS LAGER.
Tasmanian Hospitality Review April/May Edition Contact your Coopers Area Manager for more information and to secure your order. 0419 312 628 | angela.oswin@coopers.com.au | www.coopers.com.au Available in 375ml Cans and 50Ltr Kegs. 26
Regional Roadshow
It was also a great opportunity to share updates, discuss upcoming initiatives, and ensure we remain aligned with the needs of our industry across all corners of the state. The insights and conversations from these visits will help inform our industry moving forward and strengthen our advocacy for the sector. The roadshow wrapped up with our Gateway to Growth Dinner at Timbre Kitchen – an evening centred on connection, conversation, and shared industry insight. Guests heard from Hospitality Tasmania CEO Steve Old and Hospitality Minister The Hon. Jane Howlett, alongside industry updates from Katie Cooper (Launceston Airport) and Chris Carbone and Tom Wootton (Spirit of Tasmania), as well as a fun ‘speed dating’ presentation from some of our valued corporate partners. We were thrilled to connect with so many incredible venues and their teams throughout the journey. A big thank you to everyone who welcomed us so warmly- we truly appreciate your time and insights. This northern roadshow marks just the beginning, with more regional visits planned throughout
the year. We look forward to continuing the conversation and strengthening our connections across Tasmania.
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Great Customer Experience Program
Clocking up the kilometres on the NW Coast
priority and is exploring how Hospitality Tasmania can support advocacy or solutions in this space. The week continued with a strong focus on collaboration and inspiration at the Brand Tasmania and RACT event in Devonport. Attendees heard from JackJumpers coach Scott Roth, alongside two students from the Tasmanian Academy of Leadership, each sharing powerful and motivating stories about leadership, resilience, and community impact.
Gena has been travelling across Tasmania as part of the GCE Program delivered by Hospitality Tasmania. With a passion for supporting regional businesses and strengthening customer service standards, Gena’s recent road trip has taken her to a range of local venues, each offering unique insights into the state’s vibrant hospitality scene. From the welcoming atmosphere of Sadies Takeaway & Café in Smithton to the community charm of the Sheffield Hotel, Gena has been connecting with business owners and staff on the ground. At Elizabeth Town Bakery Café, she experienced firsthand the importance of consistency and quality in creating memorable customer experiences, while Devils@Cradle showcased how storytelling and tourism can combine to leave a lasting impression on visitors. A highlight of the trip was a visit to Lanigan’s at Rocky Cape, where Gena caught up with TJ & Bree to learn more about the exciting developments underway. With a vineyard, café, function centre and cheese factory all coming together, there is plenty happening at the site. It was particularly rewarding for Gena to see the progress firsthand, having remembered when the property was once just vacant land.
With momentum building, May is shaping up to be another busy month for Gena. A number of staff venue awareness sessions are already scheduled, providing further opportunities to work directly with teams and enhance customer experience delivery across the state. Through her ongoing efforts, Gena continues to play a key role in strengthening Tasmania’s hospitality industry - one visit, one conversation, and one experience at a time.
TJ & BREE FROM LANIGAN’S VINEYARD
Urban Greek refuses to coast
When Urban Greek took home the trophy for Best Casual Dining at the 2025 Hospitality Tas Awards, it was a great moment for Andreas and his Hobart team. It was recognition of Andreas’s love for Greek cuisine and Tasmanian produce combined with a passionate friendly and vibrant experience.
Beyond venue visits, Gena was also invited to attend the Mersey Valley Tourism meeting. The session provided a valuable platform for open discussion, with local operators sharing both successes and ongoing challenges. One key issue raised was the lack of public transport options on weekends, particularly for travellers needing access to and from the airport and the Spirit of Tasmania terminal. Gena noted the concern as a
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Great Customer Experience Program
While the glow of the awards might be from last season, Andreas is a firm believer that the award is something you earn every single shift, which is why he recently invited Dave to present a Venue Awareness session to his team. The recent GCE session wasn’t about reinventing the wheel; it was about sharpening the tools that make Urban Greek a sought-after destination for locals and visitors to Hobart. Dave’s approach resonated immediately with the Front of House (FOH) crew. “It was incredibly informative, and the team genuinely got a lot out of it,” Andreas shared. “I’ve had some great feedback from the staff, and I’m really hoping they take a lot of what Dave shared on board moving forward.”
accommodation provider, these awards celebrate excellence across all sectors of our diverse industry. This is your chance to showcase the passion and hard work of your team to the entire state. You have until May 31 to get your entries in – don’t miss the opportunity to be part of Tasmania’s night of nights
Your GCE team
Our regional team is your first point of contact and is dedicated to working closely with businesses in their areas — helping navigate industry challenges, connecting you with our programs and services, and ensuring your feedback and concerns are
L-R: ANGIE, ANITA, GENA, DAVE AND DARREN
heard. Armed with a wealth of hospitality experience and a passion to assist businesses achieve their full potential, no question or inquiry is too small or difficult. You can get in touch with your regional manager on the details below.
URBAN GREEK STAFF DURING THE VA SESSION
For Andreas, the value lies in giving the staff professional development that allows the guest experience to remain consistent. Consistency requires maintenance, and Andreas and the Urban Greek team is planning a follow- up FOH refresher for October or November – the perfect timing to fine tune before the peak summer season kicks into gear. “I think that would be really valuable for the team,” Andreas noted. “It’s just about reinforcing the standards and keeping everything fresh in everyone’s minds.” Urban Greek’s journey from nominee to winner is a path many in our industry aspire to, and now it’s your turn. We are excited to announce that nominations for the 2026 Hospitality Tas Awards are open. Whether you run a bustling city bar, a hidden gem of a café, a destination restaurant, or a world-class
Enquiries? Contact our GCE team Dave Noonan (program facilitator) E: dave@tha.asn.au Ph: 0437 099 315 Anita Lewis (south) E: anita@tha.asn.au Ph: 0488 455 431 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
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HT OUT & ABOUT A LOOK AT THE TEAM’S TRAVELS & ADVENTURES
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Corporate Partnerships Update
Resilience, numbers and the Q4 home stretch
The venues winning today are the ones that have moved past “gut feel.” Success in 2026 is about knowing your numbers inside and out and staying flexible enough to change your strategy when those numbers tell you to, plus working closely with suppliers who can help you streamline processes and reduce costs.
We’ve officially hit the home stretch of FY26. Q4 always brings a specific kind of pressure; we’re balancing the seasonal shift into the slower winter months while racing toward the June 30 finish line. Global markets might be unpredictable, but the connection found in our venues is more essential than ever. The human connection found in our pubs, clubs, bars, and restaurants is more important than ever. Seeing the energy at the recent AHG Expo in Brisbane and during our most recent roadshow around the north of Tasmania was a powerful reminder of exactly that. Growth: Welcoming Solstice Energy as Gold Corporate Partner
We are excited to welcome Solstice Energy to our Corporate Partner network. Following our long- standing relationship with TasGas Networks (part of the Solstice Group) and the strong “Energy ROI” results delivered for our members, Solstice Energy joins us to further bridge the gap between our members and key energy players. We thank the Solstice Group for their continued support and look forward to working together.
The reality of the AHG Expo
March was a productive month. Our Corporate Partner Manager attended the Hospitality & Gaming Expo and beyond catch ups with partners like Bepoz-Oolio, Aristocrat, and Tanda, and watching our best talent compete in the Diageo Cocktail Competitions, one theme stood out: Resilience isn’t enough anymore.
Northern Roadshow and Gateway to Growth dinner Our first roadshow around the north of the state was a massive success. The engagement during our Gateway to Growth dinner proved how much
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Corporate Partnerships Update
appetite there is for regional connection.
A huge thank you to Nick and Zoe from Tanda who hit the road with us and to the other six corporate partners who attended the Gateaway to Growth dinner and were part of our “speed dating with corps”: Robert Grant and Melissa Smith (Marsh Insurance), Mark Chiswell (Command 51), Bruno Palermo (Collins SBA), Paul French (Hostplus), Kerry Johnson (Complete Information Solutions), and Gleen Hill (Zero Payments) Nick Braban and Zoe Watson (Tanda). We hope our members and attendees found this space valuable. “You’ll be pleased to know our HR/Payroll team had a great Teams meeting with Alex from TANDA in Brisbane today, thanks to the connection with Nick at your event!”— Ashgrove Cheese
A New Stage for our Clubs
We are evolving how we celebrate the industry by moving the Clubs Awards into their own dedicated event. This allows us to properly recognise the work of Tom Darke and the unique contributions our clubs make to the community. We invite you to join us as a key partner in recognising the efforts of our broader club industry. Expressions of Interest (EOI) are now open for our Major Corporate Partners, with priority access to 11 premier categories on a first-in, best-dressed basis.
Five Years of Support: PFD Food Services
Finally, a special mention to Tom McGinn and the team at PFD. Tom and his team are passionate operators who genuinely care about our island. PFD has supported this industry for over five years through their Partnership we Hospitality Tasmania delivering products and services that truly help your long-term margins. PFD is the only food distributor who brings all different suppliers from all over Australia for a three day trade show around the state. Our network continues to expand as we seek partnerships that offer real value to your membership.
Tanda: A Strategic Plan Forward
I want to personally thank Nick Braban and the Tanda team for their loyalty to our industry. After meeting with the team in Queensland, we have finalised a plan to significantly enhance our partnership. Tanda will now provide proactive HR and payroll tools, including templates and wage guides, specifically for the HT members’ portal. We are currently building the resources and finalising the formalities around this partnership and we’ll communicate when it is finalised and available for members. Because of this incredible commitment, I am proud to announce Tanda as our Major Naming Rights Sponsor for the 2026 Awards for Excellence.
Partnership Enquiries? Contact Valeria Giraldo E: val@tha.asn.au Ph: 0405 202 918
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