HOSPITALITY REVIEW TASMANIAN June/July 2024
All aboard More than Welcome Campaign: Careers that can lead you anywhere in Tasmania
Also Inside:
World Class
Mid-Winter Fest
Spin4Kids
NEW
TIPPING COMPS MADE LOCAL
*Available at participating venues only. No requirement to hold a TAB account to enter. T&Cs apply. RUN YOUR OWN TIPPING COMPS IN-VENUE FOR FREE THANKS TO TAB * SCAN HERE TO SET UP A COMP TODAY
CHANCES ARE YOU’RE ABOUT TO LOSE. For free and confidential support call 1800 858 858 or visit gamblinghelponline.org.au
INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: World Class 8-12
Events Calendar 13 Minister Update 15 Opposition Leader 17 FEATURE: More than Welcome 18-21 Membership Update 23 Corporate Update 26-27 Great Customer Experience 30-31 ER Update 33 FEATURE: Devonport Tenpin Bowl 37-41 Workforce Development 43 FEATURE: Mid-Winter Fest 44-47 HOSPO Health 49
World Class
FEATURE: Spin4Kids 50-51 Women in Leadership 52-53 Tourism Tasmania 54-55 Business Events Tasmania 57 Clubs Tasmania 58-59 Liquor & Gaming 64 Hospitality Dr 65 Corporate Glossary 66-67
Devonport TenPin Bowl
Cover Photo: West Coast Wilderness Railway Guest Experience Super- visor Katy Usher. Pic: Mooncheese Studio
TASMANIAN HOSPITALITY REVIEW BY
For editorial enquires contact Adam Smith adam@tha.asn.au 0417327093
@tashospitality
@tas_hospitality
WE’VE GOT THA MEMBERS COVERED
Bunnings Trade connects THA members with local Trade Specialists. Our network of over 500 Trade Specialists have you covered with end-to-end support on account maintenance, arranging quotes and orders for pick-up or delivery. As a THA member connect with your local Trade Specialists and get access to exclusive pricing and benefits through our PowerPass program.
Find out how Bunnings Trade can support your business
Connect to your local Trade Specialist:
Bunnings Burnie
Trade Specialists, Amity (0456 749 382) and Tais (0456 754 501); burniets@bunnings.com.au
Bunnings Devonport
Trade Specialist, Scott (0448 694 393); devonportts@bunnings.com.au
Bunnings Glenorchy
Trade Specialists, Kell (0407 895 185) and Carl (0417 840 964); glenorchyts@bunnings.com.au
Bunnings Kingston
Trade Specialist, Faz (0428 763 818); kingstonts@bunnings.com.au
Bunnings Kings Meadows
Trade Specialist, Peter (0428 800 804); kingsmeadowsts@bunnings.com.au
Bunnings Mornington
Trade Specialists, Brett (0409 627 815) and Monique (0473 484 139); morningtonwhts@bunnings.com.au
Bunnings North Launceston
Trade Specialists, Katrina (0419 857 468) and Deb (0438 627 899); northlauncestonts@bunnings.com.au
Helping business is our trade.
PRESIDENT UPDATE
The Tasmanian hospitality industry, long renowned for its vibrant spirit and exceptional offerings, is facing formidable challenges as the cost-of-living crisis tightens its grip. Our businesses are grappling with escalating insurance costs, soaring energy bills, increased rents and skyrocketing prices for goods. These factors, combined with a very noticeable decline in customers and discretionary spending, are creating a perfect storm that threatens the sustainability of many of our beloved establishments across the state. Insurance costs have surged dramatically, and the spike in premiums over the past few years is affecting businesses of all sizes across the state. This is leaving operators with no choice in some cases to be under insured, creating additional issues in the event of needing to make a claim. Rents, too, have climbed to unprecedented levels. All these increases put pressure on business owners contending with tight margins. The cost-of-living crisis we are all in has reduced discretionary spending among consumers. When we face such times, households are tightening their belts and dining out, leisure and entertainment activities are often the first to be sacrificed. This shift in spending habits directly affects our sector.
As one of Tasmania’s largest employing industries, ultimately what this means is that a downturn for us will have a great impact for the state. In these times, it’s even more important that our concerns, but more importantly the solutions we have, are heard and acted upon by those in power at all levels. After the recent state election, we now have a larger parliament with the reintroduction of 10 seats. Tasmania has also followed the trend of an increase in the number of representatives on the crossbench. You may have seen our CEO Steve Old out in the media recently advocating on our behalf around the growing cost of insurance. All of us at the THA are and will always actively engage with all policymakers in good faith to seek relief measures and support for our industry. The Tasmanian hospitality industry is renowned for its resilience and adaptability. We will continue to innovate and find creative solutions to navigate these turbulent times. Many of our operators have and are embracing sustainable practices to reduce waste and energy usage. Collaborative efforts within the industry are also proving invaluable, as we share resources and strategies and adapt them to our situations. As we navigate this crisis, the THA remains steadfast in protecting our great industry.
CATEGORIES
GENERAL AWARDS 1. Outstanding Achievement in Training and Workforce Development 2. Outstanding Contribution to your Local Community 3. Best Meeting & Events Venue 4. Best Marketed Business 5. Veolia Best Environmental & Recycling Practice 6. Excellence in Innovation, Sustainability & Energy Efficiency Practices 7. Best Unique Bar Experience (including small, cocktail, lounge or themed) 8. Best Bar Experience 9. Best Retail Liquor Outlet 10. Best Live Music or Entertainment Venue (Pubs/Taverns) 11. Best Live Music or Entertainment Venue (Large Capacity) 12. Best Tourism Initiative 13. Best Hospitality Experience 14. Best Draught Beer Quality 15. Best Sports Bar 16. Best Outdoor Experience (including rooftop bars) 17. Best New or Redeveloped – Hospitality Venue 18. Best Gaming Venue 19. Best RSL, Sporting or Community Club 20. Best TAB Wagering Venue 21. Wine List of the Year 22. Hospitality Industry Rising Star (Less than 5 years employment) 23. Disability Inclusion & Access Award – Hospitality Venue
ACCOMMODATION AWARDS 1. Disability Inclusion & Access Award – Accommodation 2. Best Budget Style Accommodation (Up to 3 stars) 3. Best Mid-Range Accommodation (3-3.5 stars) 4. Best Superior Accommodation (4-4.5 stars) 5. Best Deluxe Accommodation (5+ stars) 6. Best Self-Contained Apartments or Suites
DINING AWARDS 1. Best Casual Dining 2. Best Café 3. Best Restaurant (Stand-Alone) 4. Best Restaurant
(In a Hotel or Accommodation Venue)
5. Best Fine Dining 6. Best International or Specialty Cuisine
IMPORTANT DATES JUNE 3rd:
Nominations Open Nominations Close Judging Commences
JUNE 30th: JULY 15th: SEPT 15th: OCT 30th:
Judging Ends Gala Event
5
CEO UPDATE
We have reached that time of year again – the Tasmanian Hospitality Association’s 2024 Awards for Excellence nominations are now officially open! This prestigious event is our opportunity to celebrate the outstanding achievements and contributions of individuals and businesses within our vibrant hospitality industry. As the CEO, I couldn’t be more excited to witness the incredible talent and dedication that will undoubtedly be showcased. Our industry has faced numerous challenges in recent years, from navigating the turbulent waters of the pandemic to adapting to the ever-evolving demands of our patrons. Despite these hurdles, the resilience, innovation, and passion demonstrated by our hospitality community have been nothing short of inspiring. The Awards for Excellence provide a platform to recognise and honour these remarkable efforts. This year we have 37 award categories to fully capture the spectrum of excellence within our industry. 35 are listed on the previous page, while we have also recently introduced two new dining categories - Best Contemporary Dining and Best Pub/Tavern Dining following feedback from industry. From the best restaurants and bars to outstanding accommodation providers and innovative tourism experiences, we aim to celebrate all facets of Tasmanian hospitality. We also continue to host categories focused on sustainability and community impact, reflecting the growing
importance of these values in our industry.
Entering A comprehensive nomination guide can be downloaded from our website, this contains all the information you need. We encourage everyone to participate, as your nominations will help shine a light on the unsung heroes and exceptional establishments that make Tasmanian hospitality truly special. Even if taking out the top gong isn’t your ultimate goal, I still urge you to nominate as it will give your establishment the chance to receive invaluable feedback from our judges. the awards is straightforward. Last year we had a record 194 venues from around the state submitting nearly 500 overall entries. This year we hope to see even more. Of course, all the winners will be revealed at our gala event at the Royal Tasmanian Botanical Gardens on October 30, where we will come together to celebrate in style. Our state champions are then given the opportunity to fly the flag for Tasmania at the AHA National Awards for Excellence in November, which this year are being held at the brand-new Star Hotel in Brisbane. I urge you all to take part in this year’s Awards for Excellence. It is a chance to give back to those who work tirelessly to create memorable experiences for us all. Let’s make the 2024 Awards the most spectacular yet, showcasing the best that Tasmanian hospitality has to offer.
Diageo World Class INDUSTRY FEATURE
ROHAN MASSIE IN ACTION DURING THE WORLD CLASS AUSTRLAIA FINALS. PICS: DANI BRAUDE AND TOM YAU
The title of Diageo World Class Australian Bartender of the Year might have just alluded Rohan Massie for a second year running, but Rude Boy’s master mixologist has firmly entrenched himself as one of the premier cocktail slingers in the country “ M ixed feelings” is how Rohan Massie describes this years’ experience at the Diageo World Class Australia finals in Sydney. After making the top six of the competition last year – and winning one of three rounds in the decider – Massie entered the 2024 finals equipped with knowledge of exactly what is required to be crowned the best bartender in Australia. That experience shone through as he again took home one of the challenges, but ultimately it wasn’t quite enough as just a handful of points separated local hope Jake Down from Newtown’s Pleasure Club from the rest of the pack. The bar talents, which contained three competitors from Sydney, two from Perth and Massie, completed three challenges over the day-long final. Round one was the Malt Maximalism Challenge, which saw the finalists reimagine traditional whisky serves, while the
Paint the Town Ruby Challenge revolved around using Johnnie Walker Black Ruby. The Check On! Challenge – the one Massie topped – was the final round and required the bartenders to create six classic cocktails in six minutes using Diageo’s Reserve portfolio. “It’s mixed feelings, obviously it would have been nice to bring home those chocolates. It is probably a little bit more heartbreaking this time because I think I had more expectations on myself this year because I had been close last year,” Massie says. “I felt I knew a little bit more about what I was doing this year and had a little bit more confidence, and to come within points of winning is a little bit heartbreaking. “But at the same time, as I’m sure I said last year, one of the best bits about the competition is sitting in the greenroom with five other people that share the same passion as you and you go through it as a group. The nerves for the first round, getting everything ready, the nervousness of getting everything out of your bag and making sure it’s not broken or if something does break, everybody’s got your back. That element of camaraderie and friendship, that doesn’t go away. That is something that we’re now still working on, like
9 Tasmanian Hospitality Review June/July Edition
TOP RIGHT: MASSIE WITH THE OTHER TOP SIX FINALISTS AND BELOW WITH KATE MCGRAW, HEAD OF ADVOCACY – DIAGEO AUSTRALIA. PICS: DANI BRAUDE AND TOM YAU
when can we take the bar over to WA to see these guys and what can we also do together? That’s always the biggest positive coming out of this.” Months of preparation and effort went into Massie’s entry for this year’s competition, starting with his initial entry through to the meticulous planning for his presentations to the judges in the final. Story telling is part and parcel of competitions like these, and while demanding and time consuming, it is where Massie feels he really thrives. “The difference with this year is they pretty much tripled the workload. Last year was two drinks across two challenges, this year it was six drinks across two challenges with an option for a seventh,” he says. “And then both years had the speed round on top of that as well. So, if you consider every drink will have say two to three elements, or let’s say two elements that you’re prepping, plus glassware and presentation and stuff, so if we’re doing six drinks, then you’ve got somewhere between 12 and 18 elements that you’re trying to get ready. Leading up to it, it’s just manic because they’re not normal cocktails. They’re not something that you’ll throw on a menu, because it involves so much more
prep. One of my drinks involved getting these plastic mirrored coasters done up in an oval shape, and that came with a lollipop stick and a compressed apple on top of that. If you put these on a normal menu, the business would go under in a couple of days. “Very rarely in your career do you get to really push the boat out creatively. And that’s what these competitions are really about. They’re trying to push you creatively, they’re trying to get you to tell a story with your presentation, with your drink. Often that’s about the brand or to do with the brand or what the brand’s trying to do at that time. But they really try to push you in that direction, as opposed to [creating] a normal everyday drink on a menu where you need to “Very rarely in your career do you get to really push the boat out creatively. This is what I love about World Class, that the scope is unlimited. You’re expected to use the best techniques in the world.” - Rohan Massie
11 Tasmanian Hospitality Review June/July Edition
consider costs and how easy it is to prepare and what prep needs to go into it, because you’ve got to do that every day or every week. “This is what I love about World Class, that the scope is unlimited. You’re expected to use the best techniques in the world, and whether that be a rotary evaporator to re-distil, or using new trends of sub-zero temps to infuse stuff and put stuff under pressure. There are all these techniques that are on the forefront of bartending at the moment that you’re expected to know and to be able to use, and so you are really encouraged to push that and every drink has to have an element of that.” Regardless of the final outcome, there is no doubt Massie’s presence in the World Class finals, along with the other Tasmanian entrants who reached the top 100, have played a big part in putting the state on the map. It is something Massie is extremely passionate about, and he will continue to fly the flag for the island. “It certainly does, and I mean it’s something I’ve been conscious of for a while, trying to build that brand. It’s often little incremental things, they have sort of
all add up to get both a personal brand out as well as the business’s brand out. What we’re trying to do here at Rude Boy is I guess be one of the central cocktail bars of Hobart, and to have the bar in my name sort of associated with cocktails through all these different means is a way of really creating that brand. But it’s also on the back of the booming wine industry and the whisky. I think what Tasmania is doing and the quality that we’re putting out across the board is speaking for itself. “Then to follow that up, I guess with the hospitality skills, not just the liquid. I think people definitely know where Tasmania is and definitely they want to make it down here. We’re all in business together because we all share that common value of hospitality. It’s in the name. The most important thing, we love our drinks and we love making cocktails and stuff but the most important thing is that the person that comes through the door feels valued. They have a great experience and they leave happy whether they have a light beer or a cocktail or a glass of wine.
“That’s the ultimate goal, that they can come in and they can feel welcomed, and they can feel at home.”
TASMANIAN EVENTS CALENDAR JUNE 2024 THROUGH AUGUST 2024
JUN 1 JUN 30 through
JUN 29 JUL 20 through
JUN 28 JUL 7 through
JUL 4 JUL 29 through
Festival of Voices
Fungi: The Festival
Bicheno Beams
Glow Tour
JUL 13 JUL 14 through
JUL 12 JUL 14 through
JUL 25
JUL 13
Symposium ofAustralian Gastronomy
Hawthorn v Fremantle @ UTAS
Willie Smith Mid Winter Festival
Lightwave Festival
through AUG 1 AUG 4
AUG 5 AUG 11 through
AUG 4
JUL 27
North Melbourne v Geelong @ Blundstone
Tassie Scallop Fiesta
AgriCULTURED
Tasmanian Whisky Week
HEAD TO THA.ASN.AU/EVENTS FOR THE LATEST EVENTS & TO DOWNLOAD OUR EVENTS CALENDAR
Respectful workplace training sessions delivered in your workplace. Respect at Work delivers interactive training sessions that will assist you to comply with current legislative requirements and develop and maintain a more positive, productive, and psychologically safe environment for you and your staff. Our sessions are tailored to your workplace needs and cover: Workplace culture Appropriate and inappropriate workplace behaviours Respectful communication Managing disrespect and practicing resilience Diversity and inclusion Understanding sexual harassment and workplace bullying
To find out more visit www.respectatwork.com.au, or contact Roz to chat about your situation roz.taylor@respectatwork.com.au
EDITORIAL
Premier and Minister for Tourism and Hospitality Jeremy Rockliff
Tasmania full of Tourism and Hospitality Winter Experiences in 2024 I know that some tourism and hospitality businesses value and appreciate support during the traditionally quieter winter months. That is why we are taking action right now with Tasmania’s largest investment in a winter marketing initiative. The Off Season campaign includes more than 500 offers available to encourage visitation to Tasmania this winter. This year’s campaign invites Australians to become “a winter person” and immerse themselves in a truly unique Tasmanian Off Season holiday. The Off Season campaign positions Tasmania as a unique and ‘must-do’ winter experience, highlighting the positive differences of a Tasmanian winter holiday compared to other destinations. The sees advertisements currently in market in NSW, ACT, VIC, QLD, SA, WA, and in Tasmania, across a wide range of platforms. The campaign also includes investment in airline partnerships to boost capacity, drive demand and encourage bookings to Tasmania during the winter and shoulder seasons. increased marketing investment The Off Season campaign launched on April 8, with the official Off Season period for exclusive winter offers running from 1 May – 31 August 2024. This is an opportunity to create a change in the way the rest of Australia sees winter - to see it as a season worth embracing not escaping.
and stimulating ways to experience the Off Season in Tasmania.
Tourism Tasmania’s winter campaign showcases real Off Season products and experiences that visitors and locals can do throughout the cooler months, with some of the adverts featuring the operators themselves. From cold water swimming, mushroom picking in abandoned railway tunnels, floating on iconic lakes in century-old timber kayaks, to live music in underground caves – the Off Season shows how Tasmania does winter like nowhere else. Meanwhile, Tasmania’s tourism and hospitality sector continues to prove to be a jobs powerhouse, with new data revealing one in eight Tasmanians are employed in the industry. There were an incredible 42,900 tourism- related jobs in Tasmania in the 2022-23 financial year, which is an increase of 21 per cent from the previous year, according to recently released data from Tourism Research Australia. These jobs are in businesses such as accommodation providers and tours, but also in hospitality venues, food and beverage producers, arts and culture, petrol and transport services, and other ancillary services. The proportion of Tasmanians employed in tourism is more than any other state or territory, reinforcing the sector’s importance as an economic driver. Our Government will continue to invest in the tourism and hospitality sector through our 2030 Strong Plan for Tasmania’s Future.
This includes additional investment of $12 million in the 2030 Visitor Economy Strategy.
The goal is to inspire visitors to wake up this winter and feel more alive as we build awareness of the unique
event
EDITORIAL
Labor Leader Dean Winter
As the name suggests, the hospitality sector is the welcoming party to Tasmania. It is what builds our reputation and it makes our state an even better place to live. Anyone wanting to investigate the outlook of the Tasmanian economy can do so by visiting a local coffee shop, restaurant or pub. Just see if many customers are around and have a chat with staff. Hospitality is the perfect gauge for confidence in the economy.
We understand that industries and individual businesses need confidence and stability to thrive, so that the people relying on them for employment also thrive. Since the Liberals have been governing in minority, 5000 Tasmanian jobs have been lost and I fear that tally will keep growing if we don’t start listening to business. This is the reason Labor has decided to support the proposed AFL stadium in Hobart. Even though we are far from convinced the Liberal Government is capable of delivering this project as they are claiming, we are backing it in. We are backing in a stadium because we know what it can do for our state. Saying my party was serious about jobs and opposing a project that is to create thousands of them would be hollow indeed. Labor has supported a Tasmanian AFL team from the beginning and we acknowledge the long-held dream of a team of our own won’t become reality without a stadium. Much of the attention around the stadium at Macquarie Point has been on construction jobs but my focus is on the long-term injection of new activity into our state. For hospitality, the impact of a stadium within walking distance of the city centre will be enormous. The boost won’t be contained to event days, let alone to just Hobart. When people from interstate come here, many visit regional locations as well.
While rising costs are squeezing businesses, they have also left Tasmanians with less money to spend.
Governments can’t do everything to help with the cost of living or cost of doing business – but they should do what they can.
ABOVE: : LABOR LEADER DEAN WINTER, SHADOW TREASURER JOSH WILLIE, AND DR SYNTAX HOTEL OWNER DARREN BROWN TALKING ABOUT THE IMPACT OF RISING POWER PRICES ON BUSINESSES
I’m not sure our Government has been doing everything it can to support our hospitality sector. As Labor leader, my focus is on good, secure local jobs for Tasmanians. That’s what our party has always stood for and always will.
I also believe the AFL team and other stadium events will deliver a different shot of confidence.
Amid the current gloomy outlook, a glimmer of good times in the future is precious.
17 Tasmanian Hospitality Review June/July Edition
MORE THAN WELCOME INDUSTRY FEATURE
At no stage in her early career did Katy Usher see herself hopping on board a heritage train in Tasmania’s West Coast region. But now, with her role as Guest Experience Supervisor at the spectacular West Coast Wilderness Railway (WCWR), she can’t imagine being anywhere else. K aty’s journey started very differently, when after completing a degree in chemistry back in the United Kingdom – and originally planning a career in environmental chemistry – she started travelling the world. Backpacking around New Zealand, she ended up working as a marine mammal guide, and it was there that she remembers: “I just fell in love with it - interacting with different people every day, getting to show people something that they’ve never experienced before. It was a really cool thing to watch people experience something for the first time.” It was in New Zealand that Katy got a feel for the advantages of what she calls ‘seasonal work’. As she recalls: “I loved seasonal work. It really suited my lifestyle of being able to travel – and working at the same time. I ended up in Western Australia, gaining more experience in guiding on different kinds of boats
and wildlife guiding.
“Everybody said ‘If you love New Zealand, you have to come to Tasmania. It’s very similar and (there are) job opportunities down here as well. So I came here, travelled around for a few weeks with a friend and just absolutely loved it. I especially loved the West Coast, so I started looking for guiding jobs.” It was there that Katy met her partner, who was already established in the West Coast community. “He grew up here, so it gave me another insight into the West Coast. I really started to see the community as a whole and decided that this was where we were going to live and build a life.” Katy’s journey from that point to the WCWR came about when she started a Diploma in Tourism and Hospitality Management and received a scholarship through the Women in Tourism and Hospitality Association. It was through the scholarship that she met WCWR’s sales and marketing manager, who then took her on board as the on-train supervisor. She recalls by that stage she was “looking at a career more than a seasonal job”.
18 Tasmanian Hospitality Review June/July Edition
WEST COAST WILDERNESS RAILWAY GUEST EXPERIENCE SUPERVISOR KATY USHER. PICS: MOONCHEESE STUDIO
The nexus between a job and a career is a significant point for Katy. “I don’t think that you have to be in a supervisory or management role to have a career in tourism or hospitality. It gives a lot of flexibility to people to work seasonal, but year-round. You have a lot of work in the summertime and things quieten down in the winter. For us, that gives you opportunities to travel or have some downtime with your family.” However, Katy is also very encouraging for those that want to move up and into supervisory or management roles. “There’s so much opportunity in Tasmania, probably more so than other places. There’s a lot of support around. There’s a lot of places who are willing to put in the training and the effort to get your leadership skills up. So I think there’s something for everyone.” For people who think that some tourism and hospitality roles can be a bit monotonous day by day, Katy has some key reflections. “There’s no average day. My main role at the railway is to ensure that guests get the best experience no matter what they come in for – whether that’s through our cafes, our gift shops, or coming onto the train. So it is different every day. My favourite part of the job and the favourite part of every day is seeing guests go out on the train and then coming back happy and being excited. And we’ve shown them something that they’ve not been able to get anywhere else. I love it.”
Coast’s history, people, community and culture into the guest experience. “I manage to have a lot of creativity in my role. A lot of research goes into that, creating the experience in the storyline and working very closely with the team to ensure that guests feel there is a story when they come through our buildings, our museums or on the train. The things they saw, heard, smelled or tasted throughout the day are really important to their experiences. It fills me with pride to see that guests can go away and think, ‘Wow, that was something I never thought I would find on the West Coast (of Tasmania)’.” In reflecting on careers in tourism and hospitality, Katy says: “Tourism has the potential as a career to be rewarding and have longevity because it’s ever- changing and people’s needs are ever-changing. It’s also a stable job nowadays. It’s not something that’s fluctuating. There is enough work around for you to really build a life around a career in tourism.”
Katy also loves the way she has been able to incorporate what she has learnt about the West
21 Tasmanian Hospitality Review June/July Edition
• • •
Membership Update
We know keeping businesses afloat in the current climate is a difficult task.
grand opening and bringing the industry together in late April.
As a membership team we are working tirelessly looking into your day-to-day costs and how we can find partnerships to help ease this burden. One thing we currently have in circulation is a milk survey, with the purpose being to find what kind of volumes members are using and if we can look to suppliers to potentially strike up a bulk deal discount. We know surveys can be an annoyance, but they are important for us as an association and it is vital we get as many venues as we can submit information so we can look for options. We’re continuing to work with industry, government, and our corporate partners to find solutions to these challenges or avenues to reduce costs for members. The membership team will be out visiting members in the next three months to make sure you are accessing all the corporate offers applicable to your venue. If you want to access these offers at any stage, you can contact the THA team on 03 6220 7300.
With the winter months ahead, we encourage you to take the time to re-discover our website www.tha. asn.au and especially the member section. Your login username is the email associated with your account, but if you can’t find your login details please reach out and we will provide these to you. Our role as your member association is to take your challenges off your shoulders and provide solutions while you focus on your business. If you require any assistance, with any challenge, or you are looking at improvements to your business, please don’t hesitate to contact myself or Jordan on the details below. We’re here to help you and your business thrive.
Finally, I just want to welcome our new members who have joined in the last two months:
Jacinta Young and her Team from Risby Cove – Strahan Mohit Dureja and his Team from Indian Culture – Hobart.
A great night was had by those that attended the industry night at Baked gluten free, celebrating their
Membership Enquiries? Nick Roney (north) E: nick@tha.asn.au Ph: 0439 119 343 Jordan Lewtas (south) E: jordan@tha.asn.au Ph: 0437 129 669
Join Australia’s most satisfied customers
As the winner of Private Health Insurer of the year at the Roy Morgan Customer Satisfaction Awards, we pride ourselves in understanding our members needs. Find out what you’re missing out on, book an appointment today!
Also, ask us about your THA 8% discount *
Luke Richards - North 0499 626 417 lrichards@stlukes.com.au Zara Pearce - North West 0417 563 546 zepearce@stlukes.com.au
Jamie Shearing - South 0439 392 453 jshearing@stlukes.com.au Malcolm Scriber - South 0417 561 948 mscriber@stlukes.com.au
* Discount only available on corporate products when payment is made by direct debit. T&C’s apply. The discount cannot be combined with any other discounts offered by St Lukes.
THA Energy Audit Pilot Program
With grant funds provided by the Tasmanian Government, and financial contributions made by the participating venues, the Tasmanian Hospitality Association (THA) has now completed its Energy Audit Pilot Program (EAPP). The purpose of the EAPP was to demonstrate the benefits and costs savings that can be achieved by Tasmania’s hospitality venues, by better understanding their energy usage and inefficiencies, as well as the contribution the industry can make to reducing the state’s overall energy consumption. Ten (10) venues around Tasmania participated in the EAPP, including accommodation hotels, restaurants and pubs to provide a cross section of venue types, each with differing operational and energy needs.
While there are many commercial advisory and accounting services available in relation to energy use and consumption, as well carbon footprint modelling tools, the EAPP was developed as a technical and engineering assessment tool. This was important to enable venue owners to make operational decisions about their equipment and appliances, and their buildings, that can lead to significant reduction in their energy consumption, and the associated costs. Each participating venue will receive their own individual energy audit report. While the participating venues had each already achieved much by their own efforts to reduce their energy consumption, the energy audits were still of value as they identified even more that the venues could do, to achieve further substantial savings. The THA was also provided with an overall summary report on the EAPP which identified a range of areas where venues across Tasmania can achieve significant reductions in the energy consumption, and reduce the costs to their businesses. With the ever-increasing costs of electricity and gas, and as a major cost to all hospitality venues, the THA encourages venue owners to consider conducting energy audits of their venues and operations. Significant savings can be made. It is a matter for venue owners to engage their own expertise in the operation of their businesses, and the THA does not recommend any specific service provider. However, the introductory energy audit service conducted by GHD as part of the EAPP did provide valuable insights for the participating venue owners, at an affordable price.
ABOVE: LED LIGHTING AT A HOSPITALITY VENUE
The energy audits were purposefully developed as an introductory service only, one that would provide venue owners some clear insights into how they can reduce their energy consumption, at the same time as being a reasonably affordable service. The ultimate objective was to determine if a commercial energy auditing service could be developed, that venues around the state could access without incurring significant costs. Of course, when making significant investment decisions, especially in relation to the larger sized venues with significant equipment and appliance needs, a more substantial engineering assessment may well be needed.
BELOW: SOLAR PANELS
The THA engaged the international engineering consulting firm GHD, to develop and deliver the EAPP.
Enquiries? Contact Mark Banovic E: mark@tha.asn.au
25 Tasmanian Hospitality Review June/July Edition
Corporate Partnerships Update
Business Partners Directory, Partner offerings and exclusive THA Deals Did you know your THA Membership gives you access to an extensive network of preferred and recommended suppliers? FROM EXCLUSIVE SAVINGS & PRIORITY SERVICE: Unlock access to discount rates, exclusive pricing lists, priority guidance and support on everything from insurance to operational supplies through our extensive network of partners. Our Business Guide is available now. All members of the THA can get access to exclusive deals and services from all our Corporate Partners.
To access this guide please visit the THA website and exclusive THA offerings on your member portal.
New Partnership:
increasing property values. The latest Gallagher report, has also come as a timely reminder to develop effective strategies to remediate this challenges. This Gallagher article emphasizes the potential for significant financial loss if businesses fail to keep their insurance coverage in line with inflation and other economic factors. Underinsurance can lead to a substantial shortfall between claim payments and the actual cost of rebuilding or replacing property. Insurance brokers were highlighted as playing a crucial role in helping businesses comprehend the risks of underinsurance and identifying appropriate coverage options. By closely collaborating with brokers and regularly reviewing their coverage, businesses can shield themselves from the financial risks associated with underinsurance. In light of the conference discussions and insights shared in the Gallagher article, businesses are urged to take proactive measures to safeguard their assets and financial well-being. By connecting with their brokers and reviewing their coverage, businesses can ensure they have the necessary protection in place to navigate the challenges posed by rising property values. The Gallagher State Conference served as a reminder that collaboration and communication are vital in navigating the complexities of the insurance landscape, the conference provided a platform for partners and suppliers to work together in addressing this pressing concern, being able to educate clients and members alike, and to create tailored solutions to meet the evolving needs of our businesses.
We are excited to announce a new partnership with a Tasmanian agency specialising in complete end-to-end marketing solutions for venues. Way beyond graphics and web design, this local team focus on aligning socials, with the website and the venue TV displays to create a warm and cohesive brand. Automation and ease of use underpin the measurable growth that is delivered month after month, and getting started is free including web design, graphics and lots more. Get Started for Free : As part of this exciting partnership, THA members can take advantage of a special offer to claim a free hardware upgrade (valued at $50 per month). This upgrade replaces outdated TV displays and raffle systems, providing venues with cutting-edge technology to elevate their customer experience. To get started with Pub & Club Co. contact Scott Smith on 0416 050 049 and check out their website at pubandco.co.
Corporate initiatives
Partners and Insurers joined forces at the Gallagher State conference on May 30 to collaborate on several market issues and trends, amongst them was the growing concern of underinsurance in the face of
26 Tasmanian Hospitality Review June/July Edition
Corporate Partnerships Update
THA Chefs with Tassal: A tasty partnership
THA and Tassal Celebrate Tasmanian Culinary Excellence
The Tasmanian Hospitality Association (THA) and Tassal are partnering to celebrate Tasmanian culinary talent and responsibly grown seafood. Through videos showcasing chefs’ creations and educational visits to Tassal sites, this collaboration highlights local produce, promotes responsible practices, and supports Tasmania’s vibrant culinary scene. A Collaboration of Flavour and Passion . Through a series of captivating videos, the partnership showcases chefs from renowned Tasmanian establishments as they craft exquisite dishes featuring Tassal’s premium salmon, barramundi and prawns. These videos offer an intimate glimpse into the chefs’ kitchens, their creative processes, and the inspiration behind their dishes. Viewers are treated to a visual feast, as the videos capture the vibrant colours, textures, and aromas of the dishes, making them an irresistible invitation to experience Tasmanian cuisine. Beyond the Kitchen: A Journey to Tassal’s World. Taking this partnership a step further, two participating chefs and members of the THA team had the unique opportunity to visit Tassal sites firsthand. Sean Riley, Tassal’s Head of Environment, led insightful discussions about the company’s environmental practices, the journey from “Egg to Plate process” and the dedication to animal welfare. This experience underscored the importance of responsibly managed aquaculture and the positive impact it has on the workforce, suppliers and local communities. Thank you to all participating establishments including Crowne Plaza – Hobart, Iron Creek – Sorell, Shearwater Resort, and Beach Hotel Burnie.
TOP: MATT GRIGGS FROM CROWNE PLAZA AND ABOVE: CHEF GABRIEL FROM IRON CREEK BAY ESTATE. BELOW: A TOUR WITH TASSAL ON THE RIVER DERWENT
Partnership Enquiries? Contact Valeria Giraldo E: val@tha.asn.au Ph: 0405 202 918
27 Tasmanian Hospitality Review June/July Edition
Editorial
Future Generations
Tassal Fish Performance and Remote Operations Manager Luke Cordwell said it is important that the next generation is well-informed about the diverse career opportunities within the aquaculture industry. “Many of the students who I take through the centre are studying Environmental Systems and Societies and have been covering topics around aquaculture and its importance in providing sustainable food for the future. “We are committed to inspiring students and igniting their interest in the diverse range of professions we offer, hoping to pave the way for future innovators and leaders in our field,” he said. Do you know of a school interested in a tour? Email community@tassal.com.au for more information about the tours.
Tassal actively engage with local schools and universities by offering site tours, educational sessions and school visits. Just this year the team at Tassal have already had various schools and local colleges come and check out the facilities and learn about what they do. As part of the tour, the students are often taken through hatcheries, venture out on the water and finish up with a tour of the feed centre in Hobart with lots of questions! The Tassal aquaculture tours give students an authentic insight into the industry through on-site educational experiences across various segments of the business, including our hatcheries, marine operations, processing facilities and world-class feed centre.
29 Tasmanian Hospitality Review June/July Edition
Great Customer Experience Program
GCE North-West
colours are some of the best in the world, along with a glow worm display and, if you are really lucky, you can spot a freshwater crayfish, platypus or eel in the stream that still runs through the cave today.
It seems Gena was getting in touch with her inner child in the past month, visiting some fun venues on the north-west coast. First stop was Pedal Buggies Tasmania, where she caught up with Dallas Page, owner and operator of since 2004. Located in Ulverstone right beside the Ulverstone Waterslide and beach, they offer a variety of pedal buggies to hire. Something that really jumped out to Gena was that they can cater for visitors that use a wheelchair! After Gena completed the GCE Business Health Check, Dallas said “it wouldn’t be right creating our staff’s Venue Awareness Session without having a go on the different buggies!” So, after Gena went though some business support tools on offer to Dallas… it was time to have some FUN and remind Gena just how unfit she was!!!
Last, but certainly not least…. it was time to cross the Leven River in Gunns Plains and head around to Wing’s Wildlife Park. Gena is no stranger to the wildlife park, spending the last eight years managing the family business, but it was nice to visit and catch up with some of her old furry and feathered friends. It wasn’t all play though. Some work had to be done, and it was the perfect time to complete a GCE Business Health Check with business owner, founder and mum, Megan Wing. Colin and Megan Wing founded the wildlife park back in 1986, so this was Gena’s backyard and where she spent most of her time growing up as a kid. They have over 150 different species on display. You can hand feed trout, have some bone crunching fun watching the Tasmanian devils get fed lunch at 2pm and mingle with marmosets or meerkats. And like all kids and some adults too, after that big day, Gena was ready to head home for a nap and think about where the Great Customer Experience program would take her tomorrow!
Next stop was the Gunns Plains Cave - time to head inland. The day Gena visited Tasmania was experiencing strong winds and rain, but the fun fact is it doesn’t matter what it is like above ground! The weather is always the same underground at the caves. So down into the darkness Geoff and Ben Deer led Gena to discover the magic! Since it was a little too dark underground to complete the GCE Business Health Check, back up into the warm office they headed. Ben has just returned home to help out with the family business after spending time in the Northern Territory tour guiding. Gena remembers visiting the caves as a kid and leading the odd tour herself when her pop’s twin brother (Des Wing) was the lessor and guide from 1966 to 1991. The cave was discovered in 1906 by Bill Woodhouse during a hunting trip. It has been used as a show cave for most of the 20th century and is still operating today with a strong brand that is known and respected worldwide! Its magnificent formations and shawl
30 Tasmanian Hospitality Review June/July Edition
Great Customer Experience Program
GCE North
Indeed, Priscilla is no ordinary pig. With her own special ale concocted to keep her in the peak of health, she embodies the spirit of conviviality and good cheer that defines the pub. Yet, despite her love for drink, Priscilla remains a cherished member of the community, captivating hearts with her endearing charm and larger-than-life personality. For those daring enough to challenge Priscilla to a drinking contest, Walter and Jennifer beckon you with open arms. Step into the paddock, raise a glass, and see if you have what it takes to outdrink this beloved porcine patron. But beware, for Priscilla’s thirst knows no bounds, and her capacity for merrymaking is unmatched.
A Swine Tale of Tasmanian Hospitality: The Pub in the Paddock
In the picturesque Tasmanian countryside, nestled amongst rolling hills and verdant pastures, lies a quaint establishment with a history as rich and robust as the beverages it serves. Daz has been working with Walter and Jennifer as part of the GCE Program and we would now like to welcome St Colombia Falls Hotel, affectionately known as The Pub in the Paddock at Pyengana, to the THA membership family. A cherished gem among Tasmanian pubs. Stepping into this timeless tavern is akin to embarking on a journey through the annals of Tasmanian history. Every nook and cranny of the pub is adorned with tales of yore, each whispering secrets of days gone by. Licensed since 1880, The Pub in the Paddock proudly stands as one of Tasmania’s oldest watering holes, a testament to its enduring legacy in the local community. But what truly sets this establishment apart is its charismatic resident, the one and only Priscilla – “the beer-drinking pig” extraordinaire! While most pubs boast about their selection of ales and lagers, The Pub in the Paddock takes it a step further with Priscilla, whose love for a frothy pint has earned her international acclaim. Visitors flock from far and wide to witness her remarkable talent firsthand, marvelling at her ability to down a pint with gusto and finesse.
GCE South
Dave Noonan recently embarked on an enriching journey to the Port Arthur Historic Site in the Tasman Peninsula. The Tasman Peninsula, known for its stunning landscapes and historical significance, provided a picturesque backdrop for the program. Dave’s sessions were well-received, with attendees praising the practical advice and interactive format. His approach, blending expert knowledge with relatable anecdotes, resonated well with the audience, making the training both enjoyable and informative. Participants particularly appreciated the focus on personalised customer service and the importance of creating memorable experiences for visitors. Dave also emphasised the value of feedback and continuous improvement, encouraging businesses to adopt a proactive approach to service excellence. Beyond the training sessions, Dave took the opportunity to explore the region’s natural beauty and historical sites, further reinforcing the importance of promoting Tasmania’s unique offerings to visitors. His trip not only boosted local hospitality standards but also strengthened the community’s commitment to providing outstanding customer experiences.
Enquiries? Contact our GCE team Dave Noonan (program facilitator) E: dave@tha.asn.au Ph: 0437 099 315 Jack Milbourne (south) E: jack@tha.asn.au Ph: 0439 763 977 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
31 Tasmanian Hospitality Review June/July Edition
Employment Relations Update
Increased Workplace Education and Awareness Forums The THA recognises the continuing operational pressures, including employee related costs and oncosts, brings about the need in many cases for reduced staff, restructuring of rosters and people. In addition, the added pressure can and has resulted in either planned or unplanned people exits, including unfair dismissals or worse - general protections claims. In recognising the pinch points and reality in servicing our members now for seven years, it is clear an ongoing but increased need exists to provide education and awareness training and provide two-way feedback from members on topics they wish to cover.
frequency of delivery to members with monthly webinars replacing the previous bimonthly schedule. In addition, and importantly to further compliment the education and awareness of hot topics, we will also be introducing an ER bulletin on same or similar topics for key owners and members. The intent with this boost of communication is to increase member awareness and knowledge in providing the appropriate management tools to navigate legal and employment law obligations. The following table outlines the details of when monthly webinars and the newly introduced ER Monthly Bulletins will take place and what members can expect out of the communications and forums. Please note the webinars and bulletin is in addition to the bi-monthly magazine and fortnightly newsletter which will continue to provide key pinch points and topics.
The schedule below now includes an increased
t /EZ^
ZDKEd,>zh>> d/E
Year
Month
Date
Day
Time
Topic
Month
Date
Day
Topic
:ƵůLJ
EĂƚŝŽŶĂůtĂŐĞĂŶĚ^ƵƉĞƌĂŶŶƵĂƚŝŽŶŚĂŶŐĞƐ
:ƵůLJ
dŚƵƌƐ EĂƚŝŽŶĂůtĂŐĞĂŶĚ^ƵƉĞƌĂŶŶƵĂƚŝŽŶŚĂŶŐĞƐ
ϮϬϮϰ
ϰͲ:Ƶů
dŚƵƌƐ
ϭϭĂŵ
ϰͲ:Ƶů
<ŶŽǁzŽƵƌǁĂƌĚƐ •
<ŶŽǁzŽƵƌǁĂƌĚƐ •
,ŽƐƉŝƚĂůŝƚLJ/ŶĚƵƐƚƌLJ;'ĞŶĞƌĂůͿǁĂƌĚϮϬϮϬ ZĞƐƚĂƵƌĂŶƚ/ŶĚƵƐƚƌLJǁĂƌĚϮϬϮϬ ZĞŐŝƐƚĞƌĞĚĂŶĚ>ŝĐĞŶĐĞĚůƵďƐǁĂƌĚ
,ŽƐƉŝƚĂůŝƚLJ/ŶĚƵƐƚƌLJ;'ĞŶĞƌĂůͿǁĂƌĚϮϬϮϬ ZĞƐƚĂƵƌĂŶƚ/ŶĚƵƐƚƌLJǁĂƌĚϮϬϮϬ ZĞŐŝƐƚĞƌĞĚĂŶĚ>ŝĐĞŶĐĞĚůƵďƐǁĂƌĚ
• •
• •
ƵŐƵƐƚ
ƵŐƵƐƚ
ϮϬϮϰ
ϭͲƵŐ
dŚƵƌƐ
ϭϭĂŵ
ϭͲƵŐ
dŚƵƌƐ
^ĞƉƚĞŵďĞƌ
^ĞƉƚĞŵďĞƌ
ϮϬϮϰ
ϱͲ^ĞƉ
dŚƵƌƐ
ϭϭĂŵ
>ĞŐŝƐůĂƚŝŽŶŚĂŶŐĞƐhƉĚĂƚĞ
ϱͲ^ĞƉ
dŚƵƌƐ >ĞŐŝƐůĂƚŝŽŶŚĂŶŐĞƐhƉĚĂƚĞ
KĐƚŽďĞƌ
KĐƚŽďĞƌ
ϮϬϮϰ
ϯͲKĐƚ
dŚƵƌƐ
ϭϭĂŵ
DŝƚŝŐĂƚŝŶŐƚŚĞZŝƐŬͲhŶĨĂŝƌŝƐŵŝƐƐĂů
ϯͲKĐƚ
dŚƵƌƐ DŝƚŝŐĂƚŝŶŐƚŚĞZŝƐŬͲhŶĨĂŝƌŝƐŵŝƐƐĂů
EŽǀĞŵďĞƌ
EŽǀĞŵďĞƌ
ϮϬϮϰ
ϳͲEŽǀ
dŚƵƌƐ
ϭϭĂŵ
,ĂǀŝŶŐƚŚĂƚĚŝĨĨŝĐƵůƚŝƐĐƵƐƐŝŽŶǁŝƚŚĞŵƉůŽLJĞĞƐ
ϳͲEŽǀ
dŚƵƌƐ ,ĂǀŝŶŐƚŚĂƚĚŝĨĨŝĐƵůƚŝƐĐƵƐƐŝŽŶǁŝƚŚĞŵƉůŽLJĞĞƐ
Bullying, sexual harassment and discrimination at work
ĞĐĞŵďĞƌ
ĞĐĞŵďĞƌ
ϮϬϮϰ
ϱͲĞĐ
dŚƵƌƐ
ϭϭĂŵ
Bullying, sexual harassment and discrimination at work
ϱͲĞĐ
dŚƵƌƐ
ϮϬϮϱ
DŽŶƚŚ
ĂƚĞ
ĂLJ
dŝŵĞ
dŽƉŝĐ
DŽŶƚŚ
ĂƚĞ
ĂLJ
dŽƉŝĐ
DĂŶĂŐŝŶŐWĞƌĨŽƌŵĂŶĐĞŽĨƐƚĂĨĨ • tŚĂƚŝƐŵLJũŽď͍ • ,ŽǁĂŵ/ŐŽŝŶŐ͍ • tŚĂƚŝƐŵLJĨƵƚƵƌĞ͍
DĂŶĂŐŝŶŐWĞƌĨŽƌŵĂŶĐĞŽĨƐƚĂĨĨ • tŚĂƚŝƐŵLJũŽď͍ • ,ŽǁĂŵ/ŐŽŝŶŐ͍ • tŚĂƚŝƐŵLJĨƵƚƵƌĞ͍
&ĞďƌƵĂƌLJ
&ĞďƌƵĂƌLJ
ϮϬϮϱ
ϲͲ&Ğď
dŚƵƌƐ
ϭϭĂŵ
ϲͲ&Ğď
dŚƵƌƐ
DĂƌĐŚ
DĂƌĐŚ
ϮϬϮϱ
ϲͲDĂƌ
dŚƵƌƐ
ϭϭĂŵ
>ĞĂǀĞĂŶĚďƐĞŶĐĞDĂŶĂŐĞŵĞŶƚ
ϲͲDĂƌ
dŚƵƌƐ >ĞĂǀĞĂŶĚďƐĞŶĐĞDĂŶĂŐĞŵĞŶƚ
Ɖƌŝů
Ɖƌŝů
ϮϬϮϱ
ϯͲƉƌ
dŚƵƌƐ
ϭϭĂŵ
ƌĞLJŽƵƌĞŵƉůŽLJĞĞƐĐůĂƐƐŝĨŝĞĚĐŽƌƌĞĐƚůLJ͍
ϯͲƉƌ
dŚƵƌƐ ƌĞLJŽƵƌĞŵƉůŽLJĞĞƐĐůĂƐƐŝĨŝĞĚĐŽƌƌĞĐƚůLJ͍
DĂLJ
DĂLJ
ϮϬϮϱ
ϭͲDĂLJ
dŚƵƌƐ
ϭϭĂŵ
^ƚĂĨĨdƵƌŶŽǀĞƌǀƚƌĂŝŶŝŶŐǁŚĂƚĚŽĞƐŝƚŵĞĂŶ͍
ϭͲDĂLJ
dŚƵƌƐ ^ƚĂĨĨdƵƌŶŽǀĞƌǀƚƌĂŝŶŝŶŐǁŚĂƚĚŽĞƐŝƚŵĞĂŶ͍
:ƵŶĞ
:ƵŶĞ
ϮϬϮϱ
ϱͲ:ƵŶ
dŚƵƌƐ
ϭϭĂŵ
ǁĂƌĚĨůĞdžŝďŝůŝƚŝĞƐLJŽƵŵĂLJŶŽƚďĞĂǁĂƌĞŽĨ
ϱͲ:ƵŶ
dŚƵƌƐ ǁĂƌĚĨůĞdžŝďŝůŝƚŝĞƐLJŽƵŵĂLJŶŽƚďĞĂǁĂƌĞŽĨ
:ƵůLJ
EĂƚŝŽŶĂůtĂŐĞĂŶĚ^ƵƉĞƌĂŶŶƵĂƚŝŽŶŚĂŶŐĞƐ
:ƵůLJ
dŚƵƌƐ EĂƚŝŽŶĂůtĂŐĞĂŶĚ^ƵƉĞƌĂŶŶƵĂƚŝŽŶŚĂŶŐĞƐ
ϮϬϮϱ
ϯͲ:Ƶů
dŚƵƌƐ
ϭϭĂŵ
ϯͲ:Ƶů
<ŶŽǁzŽƵƌǁĂƌĚƐ •
<ŶŽǁzŽƵƌǁĂƌĚƐ •
,ŽƐƉŝƚĂůŝƚLJ/ŶĚƵƐƚƌLJ;'ĞŶĞƌĂůͿǁĂƌĚϮϬϮϬ ZĞƐƚĂƵƌĂŶƚ/ŶĚƵƐƚƌLJǁĂƌĚϮϬϮϬ ZĞŐŝƐƚĞƌĞĚĂŶĚ>ŝĐĞŶĐĞĚůƵďƐǁĂƌĚ
,ŽƐƉŝƚĂůŝƚLJ/ŶĚƵƐƚƌLJ;'ĞŶĞƌĂůͿǁĂƌĚϮϬϮϬ ZĞƐƚĂƵƌĂŶƚ/ŶĚƵƐƚƌLJǁĂƌĚϮϬϮϬ ZĞŐŝƐƚĞƌĞĚĂŶĚ>ŝĐĞŶĐĞĚůƵďƐǁĂƌĚ
• •
• •
ƵŐƵƐƚ
ƵŐƵƐƚ
ϮϬϮϱ
ϳͲƵŐ
dŚƵƌƐ
ϭϭĂŵ
ϳͲƵŐ
dŚƵƌƐ
^ĞƉƚĞŵďĞƌ
^ĞƉƚĞŵďĞƌ
ϮϬϮϱ
ϰͲ^ĞƉ
dŚƵƌƐ
ϭϭĂŵ
>ĞŐŝƐůĂƚŝŽŶŚĂŶŐĞƐhƉĚĂƚĞ
ϰͲ^ĞƉ
dŚƵƌƐ >ĞŐŝƐůĂƚŝŽŶŚĂŶŐĞƐhƉĚĂƚĞ
KĐƚŽďĞƌ
KĐƚŽďĞƌ
ϮϬϮϱ
ϮͲKĐƚ
dŚƵƌƐ
ϭϭĂŵ
DŝƚŝŐĂƚŝŶŐƚŚĞZŝƐŬͲhŶĨĂŝƌŝƐŵŝƐƐĂů
ϮͲKĐƚ
dŚƵƌƐ DŝƚŝŐĂƚŝŶŐƚŚĞZŝƐŬͲhŶĨĂŝƌŝƐŵŝƐƐĂů
EŽǀĞŵďĞƌ
EŽǀĞŵďĞƌ
ϮϬϮϱ
ϲͲEŽǀ
dŚƵƌƐ
ϭϭĂŵ
,ĂǀŝŶŐƚŚĂƚĚŝĨĨŝĐƵůƚŝƐĐƵƐƐŝŽŶǁŝƚŚĞŵƉůŽLJĞĞƐ
ϲͲEŽǀ
dŚƵƌƐ ,ĂǀŝŶŐƚŚĂƚĚŝĨĨŝĐƵůƚŝƐĐƵƐƐŝŽŶǁŝƚŚĞŵƉůŽLJĞĞƐ
Bullying, sexual harassment and discrimination at work
ĞĐĞŵďĞƌ
ĞĐĞŵďĞƌ
ϮϬϮϱ
ϰͲĞĐ
dŚƵƌƐ
ϭϭĂŵ
Bullying, sexual harassment and discrimination at work
ϰͲĞĐ
dŚƵƌƐ
ϮϬϮϲ
DŽŶƚŚ
ĂƚĞ
ĂLJ
dŝŵĞ
dŽƉŝĐ
DŽŶƚŚ
ĂƚĞ
ĂLJ
dŽƉŝĐ
ϮϬϮϲ
&ĞďƌƵĂƌLJ
ϱͲ&Ğď
dŚƵƌƐ
ϭϭĂŵ
>ĞĂǀĞĂŶĚďƐĞŶĐĞDĂŶĂŐĞŵĞŶƚ
&ĞďƌƵĂƌLJ
ϱͲ&Ğď
dŚƵƌƐ >ĞĂǀĞĂŶĚďƐĞŶĐĞDĂŶĂŐĞŵĞŶƚ
ER Enquiries? Contact Merv Saltmarsh E: merv@tha.asn.au Ph: 0407 869 924
33 Tasmanian Hospitality Review June/July Edition
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68Made with FlippingBook interactive PDF creator