The October/November 2022 Edition of Tasmanian Hospitality Review.
HOSPITALITY REVIEW TASMANIAN
October/November 2022
Rum Bar Paradise Rude Boys by name, not nature
Agfest Wrap Up In The Hanging Garden Restaurant Awards Also Inside:
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INSIDE THIS ISSUE
President Update 5 CEO Update 7 FEATURE: Agfest 8-13 Minister Update 15 Opposition Leader 17 FEATURE: Bar Awards 18-20
Employment Relations Update 22 - 23 Great Customer Experience Program 25 FEATURE: Restaurant Awards 27-29 Clubs Tasmania 30-31 FEATURE: In The Hanging Garden 32-33 FEATURE: Spring in the Vines 34-35 Liquor & Gaming 36 FEATURE: Organic Waste Strategy 37-39 Workforce Development 40-41 Membership & Corporate Update 42 Tourism Tasmania 43 TasTAFE 44-45 Hospitality Dr 48-49
In the Hanging Garden
Spring in the Vines
HOSPITALITY REVIEW TASMANIAN BY
For editorial enquires contact Adam Smith adam@tha.asn.au 0417327093
@tashospitality
@tas_hospitality
http://tha.asn.au
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PRESIDENT UPDATE
Women play a vital role in our industry, and with the vast majority of our workforce female it is very important that we have appropriate representation of women in leadership positions. That is why the Tasmanian Hospitality Association has lobbied the State Government and secured funds for the next three years to run a Women in Leadership program, with the aim of accessing the right avenues for women to further their careers. Our goal is to encourage and support more women in leadership roles and create a more diversified outlook and direction for the future development and benefit of Tasmania’s hospitality industry. Leadership positions in hospitality come in a variety of shapes and forms, and I know the THA team are determined to ensure anyone who is aspirational in their areas of expertise can access the right avenues to further their careers. Steve and his team have already done some great work in planning this program but crucial to delivering the right outcomes will be the recruitment of a Women in Leadership Chair.
I’m very pleased to say we are close to finalising details in this space and if everything goes according to plan, I’m sure everyone in the industry will be as excited as I am by the announcement as it is someone with a greatly experienced background who is passionate about the Tasmanian hospitality industry. Growing and nurturing our next generation of leaders from our own backyard is a major focus and another program which helps fast track these credentials is the yearly I-Lead Tourism and Hospitality course. The THA has been proud sponsors of this for the past few years, helping subsidise the costs for participants to take part. The 30-strong class of 2022 had their graduation ceremony recently and I congratulate everyone who gave up their precious time for the program, I have no doubt it will bear fruit across the industry in the coming years.
FAMILY BREWED SINCE 1862
NO ADDITIVES OR PRESERVATIVES EVER
CEO UPDATE
We all know how difficult the last few years have been for the Tasmanian hospitality industry and the challenges we have faced rebuilding in 2022. While it has been great to see so many businesses bouncing back swiftly and again prospering as tourist numbers remain high and locals once again get out and about, the ongoing employment shortages across the state continue to place a strain on those in the workforce. Throw in Covid and other illness-related absences, along with family and commitments, and it’s completely understandable to see high levels of burnout. The THA has been addressing these concerns with the State Government and I am excited to announce that later this month we will be launching HOSPO Health, a statewide health and wellbeing program to support the hospitality industry. A wonderful hospitality experience is built on quality customer service, great food and drink and looking after our patrons but so often we forget to look after ourselves. Businesses can operate 24/7, in often demanding and extremely busy environments and coupled with weekend and shift work, there is no doubt many hospitality workers struggle to find the time to keep on top of their own health and wellbeing. That’s where HOSPO Health comes in – a 12-month program that is available to all business owners and their staff.
Designed in conjunction with the director of Energy Health Sherri Ring, who is also founder and director of the hugely popular Mind Games, HOSPO Health has been carefully created to ensure maximum flexibility in the program, as well as appealing to a broad range of people. It will cover everything from mindfulness to injury prevention and psychosocial health to team building. I urge everyone to keep an eye on our social media channels in the coming weeks for more details on the program and how you can get involved. We know mental health is just as important as physical health and we have also recently kicked off some Mental Health First Aid courses courtesy of additional funding from the Tasmanian Government. Carl Windsor is the THA’s mental health ambassador and alongside industry leader Bianca Welsh, held our first course on the East Course which had a great turnout. Carl and Bianca will be in Burnie on October 24 and 31. Lastly a final shoutout to all my staff and board members who assisted us with Agfest in August. It was a fantastic four days and it was great to see our space buzzing with activity from almost the minute the gates were opened. We look forward to returning in 2023 and with the experience of the event now under our belts I’m sure we can be even bigger and better next May.
The Tasmanian Hospitality Association’s first foray to Quercus Park for Agfest proved a big success, with patrons flocking to the ‘Best of Tasmanian Hospitality’ site throughout the four days. AGFEST INDUSTRY FEATURE
F ree from the Covid enforced restrictions in 2021 – which followed the cancellation of the event 12 months prior – Agfest’s field days were again buzzing with life this year. More than 50,000 people attended Quercus Park across the four days in late August, lapping up some picture-perfect weather on Thursday and Friday while not even some light drizzle on the Saturday could keep the crowd numbers down, which saw an estimated 20,000 people roll through the gates. For the first time the THA joined the festivities, taking centre stage in the main pavilion on South Street as 26 stallholders from across the state showcased some of the best food and beverage produce the island has to offer. The ‘Best of Tasmanian Hospitality’ area was full of activation from the minute the first onlookers wandered through on Wednesday morning, with an array of guest speakers, industry professionals hosting demonstrations as well as competitions and give-aways unfolding on the staged area. All of the stallholders commentated positively on the hive of activity, with records being broken and stock flying out the doors. This included the hugely popular Angus Gourmet Steak Sandwich stall, which often had a que of 50 people deep just to get their hands on a famous steak. “Really proud to be part of the THA shed this year and really a festival within a festival I think,” said owner Vaughan Taplin. “What a great set up, the party lights, the picket fences, the tables... where else would you want to be? We are really proud to be part of it with the THA and we look forward to maybe returning next year
again.
“While I’m normally optimistic with the amount of meat and supplies I get in, for the very first time in the history of me having this business for 10 years or so, we actually sold out [on Saturday]. “We have a great reputation, people see the word Angus and gourmet steak sandwiches and they flock to us. As soon as they walk into the shed they can smell the bbq, smell the steak cooking.” Taplin said his focus is primarily pop up events around the state, with the Agfest regular praising the efforts of the organisers. “We focus on festivals, we have been heavily involved in the Taste of Tasmania, Taste of the Huon, Festivale, and most proudly this event here at Agfest for 15 years, well before I had the business. We love supporting the guys who run Agfest. It is a magnificent event.” A nother stall which exceeded its own expectations was Ned Whiskey, a product from Australian company Top Shelf International. Before midday on Wednesday the locally based Ned Whisky crew – which includes former Tasmanian cricket star Damien Wright – had sold all their initial 50 bottles of stock, leading to a frantic dash to secure more product for the remainder of the event. “We have been overwhelmed with the amount of people who have come through and really supported us, come to try our product and bought it,” Wright said.
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“It is an Australian whisky, we are based in Melbourne in Campbellfield, we’ve been around for five or six years and the whisky itself is more like an American whisky, which has been a big hit for the farmers here. We have done really well on our bottle sales and our cans mixed with cola were huge as well. “We are relatively new down here in Tassie, we are in the bottle shops but it has been huge the response from everyone asking where they can get it. The exposure has been amazing. “Agfest has been a great opportunity to get our brand out there. We have been so lucky and privileged to be part of it, I think site itself has been awesome and the THA has been outstanding for us in giving us the
opportunity to be in here.”
For the organisers themselves there were minimal hiccups despite the large gatherings, with the four- day extravaganza estimated to pump $26 million into the Tasmanian economy. Within the gates things were as close to as smooth sailing as they could have been, with arguably the only major challenge coming outside in the paddocks with the Agfest committee and volunteer team required to assist several vehicles which ended up bogged in the muddy conditions. Agfest chairman Caine Evans was impressed with the THA’s pavilion which proved a “popular destination”. “This event has been the culmination of two and half years of uncertainty as we worked our way through
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changing circumstances and restrictions,” Evans said.
“Every Agfest throws in its challenges, which are all different, and I want to thank the thousands of patrons that enjoyed the great weather – and braved our carparks – to pass through our gates and experience all that Agfest offers. “To all our exhibitors and sponsors, thank you for your commitment to Agfest and Rural Youth Tasmania. Your support is humbling and the Agfest team work tirelessly to provide you with the opportunity to showcase what you have to offer the Tasmanian community.” Agfest will return to its traditional three-day timeslot next year, from May 4-6 in the paddock and in the cloud from May 6-12.
“What a great set up in here, the party lights, the picket fences, the tables, one or two alcohol venues here. Where else would you want to be. Really proud to be part of it with the THA” -VAUGHAN TAPLIN
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EDITORIAL
Minister for Hospitality and Events Nic Street
With preparations for another eventful summer season hitting full swing, it’s tremendous to see so much activity in the hospitality sector state-wide. Major events, like Taste of Summer and Festivale have been locked in and will provide another platform for Tasmanian producers to showcase their world-class products. Next year’s Festivale will feature talented local artists, as well as renowned Australian acts like The Living End and Sneaky Sound System. Celebrity chef Matt Moran will add further flavour to the event by hosting five cooking demonstrations. Taste of Summer has confirmed Australian music legend Darryl Braithwaite will headline their event on Hobart’s waterfront. The Tasmanian Government is proud to be extending support to both events to ensure their ongoing success. It was fantastic to partner with the THA team to deliver the Local Hospitality Venues Grant Program. In just seven days, we were able to provide 150 grants of $5000 to assist Tasmanian venues deliver projects, purchase equipment that will build capacity or assist to improve productivity.
for their help in developing the program. In working collaboratively, we were able to ensure the $750,000 program provided support in areas of industry need. I look forward to catching up with some of the grant recipients in the weeks and months to come. A huge reason visitors come to Tasmania is for our world-class hospitality and local quality produce. They stay and they return because of this – but also for the people who bring it to life. The people that we have working in our tourism and hospitality industry are the face of our state, and as a government we know that the industry needs more of them. The highly successful Visitor Experience Training (VXT) is receiving continued support from the Tasmanian Government to deliver short, sharp introductory training sessions in to all corners of the State. Since starting 15 months ago, VXT have delivered 55 short courses for over 400 Tasmanians in Devonport, Burnie, Sorell, King Island, Queenstown, New Norfolk, Smithton, Port Arthur and St Helens, as well as here in Hobart.
I must take the opportunity to thank the THA, especially Steve Old and new President Ben Carpenter
For anyone interested in hearing more about VXT training, head over to https://vxt.org.au/.
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EDITORIAL
Labor Leader and Shadow Minister for Tourism, Hospitality and Events Rebecca White
Summer season brings hope of better times for hospitality industry
No matter where a business is located – in a city or a regional area – the lack of affordable housing and the increase in rents have combined to put something as fundamental as housing out of reach for thousands of Tasmanians. The lack of affordable rentals is also making it difficult for communities to attract the workers they need to support local businesses and regional economies. People can’t move to an area to work if there is nowhere to live – and this affects businesses that need staff and the communities that rely on those local businesses. And it’s not just skyrocketing rents – the number of properties being turned into short-stay accommodation has made it increasingly difficult to find a rental property. Labor has long called for better regulation of Tasmania’s short-stay accommodation market and a statewide pause on any new ‘whole home’ short-stay permits, but the Liberal government’s refusal to act has only deepened the crisis. At a time when local businesses are struggling with soaring power prices and record inflation, there is no excuse for not providing our local businesses with every support we can. Our hospitality and tourism operators have been through enough in the past three years and they deserve to move forward with confidence – to know that their livelihoods will not be ripped away from them again. I wish all hospitality operators a prosperous season ahead and encourage anyone with concerns to reach out for support. Together, we can ensure our local operators, our communities and our state thrive as they should.
After almost three years of instability and uncertainty, many of Tasmania’s hospitality and tourism operators will be looking forward to a real return to normality as the summer high season approaches. The mum and dad operators, café owners, casual hospitality workers and many others in the industry have had to navigate unfamiliar territory since Covid first arrived in our island state in March 2020. Even, with the borders reopened in time for Christmas last year, the uncertainty remained, as all Tasmanians anticipated the return of Covid and how best to manage it. But this year, even as we remain vigilant about Covid, there is a real air of optimism among business operators. The latest visitor data shows there’s already been a good recovery in domestic visitor expenditure in Tasmania, meaning that optimism looks to be well placed. Of course, if there is one thing we’ve learnt from the past few years it is that nothing can be taken for granted. That means we need to plan ahead, invest in the right infrastructure and services for locals and tourists alike and ensure hospitality and tourism operators and workers have the support they need to keep working and operating. We know there are businesses still under severe financial pressure having difficulty recruiting and retaining skilled workers. One of the main impediments is the lack of affordable housing – or, in some cases, any housing to accommodate employees.
For All Enquiries Contact: Northern Tasmania - jamesmacleod@supagas.com.au | Southern Tasmania - ramganganboina@supagas.com.au Call 13 78 72 or visit supagas.com.au
BAR AWARDS INDUSTRY FEATURE
PICTURED: RUDE BOY TEAM
When it comes to Tasmania’s two latest national award winning bars, there’s more than just close proximity in Hobart’s Mid Town. S onny and Rude Boy were the toast of the state at the recent Australian Bartender Magazine Bar Awards when they each landed prestigious national titles in front of more than 700 industry representatives. And while they are basically Elizabeth Street neighbours in Hobart’s Mid Town, there is a stronger bond between the two than sharing location – a family connection. Rude Boy’s Khayla Massie, who is married to venue manager Rohan, is also the sister-in-law of Matt Breen, the owner and chef at Sonny. It wasn’t quite double the celebration at the awards night in Sydney in early September, with Breen at home looking after his one- year-old daughter when he found out Sonny had been crowned the best wine bar in Australia. But there’s no doubting the Rude Boy crew, who were in Sydney to receive the title as best rum bar in Australia, more than made up for the absence of their Tasmanian counterparts.
Nominated for the first time in the awards, Sonny’s recognition continued a meteoritic rise for the small establishment, which continues to go from strength to strength since opening in 2019. “Just to be nationally recognised on that level is pretty special for us,” Breen said. “We really focus on a strong sense of hospitality and making people feel like they’re really at home in this bar. For us, what sets us apart is just our sense of hospitality and the way we cater for people and care for them. “We treat them like they’re coming into our home and I think people really respect that sense of communication and hospitality. I was actually in bed. I’ve got a one-year- old at the moment and she’s teething, I was lying in bed and my sister-in-law was at the awards… she Face Timed me.” Breen, who has just opened up his newest venture Ogee in North Hobart, has built Sonny into the institution it is alongside manager Al Robertson, who moved from South Australia to take up the role. The venue edged out the likes of Bar Liberty in Fitzroy, NSW duo La Salut and Love Tilly Divine and Perth’s Bar Rogue to take home the top gong.
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PICTURED: AL ROBERTSON
Robertson said the pair had a simple ethos for Sonny, which was also named Tasmanian Bar of the Year.
“We open at four o’clock, we’ve got 20 seats. We want to see people smiling, we want to see people grooving, eating lots of snacks, having a few wines and seeing people laugh on the way out,” Robertson said.Everyone’s just really proud of the achievements. We all work hard, and we always have the same kind of motivation, which is to just make people happy, so it’s just nice to share that.” Unlike Sonny, Rude Boy is no stranger to the Bar Awards, having been listed as a finalist in several categories 12 months ago and also winning the Tasmanian Bar of the Year title. However it is venue’s first national victory, which has come off the back of rolling up the sleeves. “I think both Ro [Rohan] and I, we just sort of paused for a second and just looked at each other and then our partners and then just jumped up,” Etien Celzner said when Rude Boy was announced as the winner. “It was amazing. It’s been a long few years of some very hard work not just with myself but with Campbell, who ran the bar prior to us taking it. It’s just a big thank you to everyone. The people that were there, and that are working currently but everyone who made Rude Boy where it is today.
“We want to see people smiling, see people grooving, eating lots of snacks, having a few wines and seeing people laugh on the way out” AL ROBERTSON
“We just work hard and make connections and do fun pop ups and really good events, just keep putting the name Rude
PICTURED: KHAYLA AND ROHAN MASSIE ACCEPT THE WINE BAR OF THE YEAR AWARD ON BEHALF OF SONNY. CREDIT: CHRIS PEARCE
Boy out there and have people talking about it.”
The Bar Awards were part of Sydney Bar Week, which featured more than 40 events and activations to celebrate everything in the industry. Rude Boy was invited to host a ‘Bacardi Brings Back the Boogie’ party during the weeklong festival, which Celzner said was just as important for putting Tasmania on the map as winning awards. “It’s weird doing an event where you don’t really know that many people… the reception that we got up in Sydney was sort of breathtaking in the fact that so people knew who we were and where we were from,” he says. “The last few years have been pretty tough on everyone, and we’ve always sort of been that state that’s been pushed to the side – or at least everyone down here sort of has that feeling. “So it’s nice when we actually go up there to know that we are recognised in the greater scheme of hospitality in Australia. “Even the wine bar category, there’s so many amazing spots, not just in Australia but even in Tassie as a whole and Sonny the first year being nominated and then taking it out, doubling down and winning two awards, was absolutely amazing.”
Matt Adams (left) and Al Robertson from Sonny
Building Confidence. Together.
As your trusted THA insurance partner, our purpose is to help you move forward with confidence. We can help with obtaining, or renewing your insurance program, including: 1. Specialised hospitality business insurance 2. Public, product, management liability insurance 3. Workers compensation insurance Get in touch with your dedicated Tasmanian Gallagher broker to discuss your insurance needs. Daniel Quintin 03 6235 1241 or 0418 268 409 or daniel.quintin@ajg.com.au AJG.com.au/hospitality
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To get Foxtel for your venue call 1300 761 056 Or visit Foxtel.com.au/venues Event availability correct at time of publishing and may be subject to change. Available for Foxtel Business subscribers only. Foxtel marks are used under licence by Foxtel Management Pty Ltd.
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Employment Relations -Business Improvement Update
WHAT ARE THE CHANGES? Clause 24 of the HIGA will be changed to:
The Fair Work Commission has varied the Hospitality Industry (General) Award 2020 (HIGA) terms that relate to non-managerial annualised wage arrangements under clause 24. Effective from September 1, annualised wage arrangements for these employees will be fundamentally altered. Key details of these changes are outlined below.
• Require the separate payment to employees, in addition to the amount of annualised salary paid, when “outer limits” of penalty rates and overtime are exceeded in a particular pay period. • Require employers to conduct a reconciliation every 12 months or upon termination of employment, calculating the difference between what the employee would have earned in separate entitlements compared to salary paid, with any shortfall being back paid with 14 days. CHANGES TO HIGA ANNUALISED WAGE ARRANGEMENTS • Require annualised salary agreements to specify certain details, including the amount of annualised wage, the award entitlements that the salary includes, and the outer limits that apply. • Require additional records to be maintained. • No longer require time in lieu for time worked on public holidays to be provided. OUTER LIMITS The HIGA will introduce “outer limits” of penalty rates and overtime hours. These outer limits are:
WHAT
IS
AN
ANNUALISED
WAGE
ARRANGMENT? An annualised wage arrangement, also known as an annualised salary, is a way of paying an employee whereby an agreement is made that a fixed annual wage is paid, that will renumerate the employee for some or all the separate payments they would be entitled to under an Award (e.g. hours of work, penalty rates, overtime, allowances, loadings etc.).
• The HIGA provides for two different salary arrangements, at clause 24 and 25.
• Clause 24 relates to all classifications other than Managerial Staff (Non-Managerial), and clause 25 relates to Managerial Staff only.
WHO DO THE CHANGES APPLY TO?
• The changes relate to clause 24 of the HIGA, that is, only in relation to non-Managerial employees. • No changes have been made to clause 25 of the HIGA, which provides for a Managerial exemption arrangement. • As the changes are being made to the HIGA, employees covered by an Enterprise Agreement are not immediately affected. Although the changes could be relevant in future Enterprise Agreement negotiations and approvals.
• More than 18 penalty rate hours per week; or • More than 12 overtime hours per week.
Note that “Penalty Rate Hours” for this clause means ordinary hours worked Saturdays, Sundays, Public Holidays, and midnight – 7am on weekdays, but excludes hours worked between 7pm to midnight on weekdays. The weekly limits specified may be averaged over a period of up to four weeks if the employer operates a roster cycle over such a period.
• Similar changes have taken effect from September 1 in relation to the Restaurant Industry Award 2020.
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Employment Relations -Business Improvement Update
WHAT HAPPENS IF AN EMPLOYEE WORKS BEYOND THE OUTER LIMITS? • Where the outer limits are exceeded, the HIGA will provide that such hours worked are not covered by the annualised wage, and in addition to the annualised wage payment made, an employer is required to pay the hours worked beyond the relevant HIGA rates of pay. • A copy of the THA Wage Rates, indicating the relevant base, penalty and overtime rates for each classification level can be accessed on the THA member portal. RECONCILIATION The HIGA will require employers to conduct reconciliations: • After each 12 months of the annualised wage arrangement, or • Within any 12-month period upon the termination of employment of the employee or termination of the agreement, • With any shortfalls identified to be paid within 14 days. • This new obligation builds upon existing provisions which require an employee not to be disadvantaged by an annualised salary. CHANGES TO REQUIREMENTS OF WRITTEN AGREEMENTS Will require annualised wage agreements to specify: the annualised wage payable; • Which provisions of HIGA will be agreed to be absorbed in the annualised wage (noting these are now limited to – minimum rates, allowances, overtime, penalty rates, annual leave loading, and additional public holiday arrangements); and • The applicable outer limits.
ARE THERE ALTERNATIVES TO SALARIES?
• Yes. The potential cost impact and complexity of these changes may prompt employers to reconsider the practicality and efficiency of paying employees pursuant to an annualised wage arrangements and instead pay employees by another means. The alternatives available include: • Paying full-time employees on an hourly rate basis, with penalty rates, overtime, and allowances being paid separately. WHAT SHOULD EMPLOYERS BE DOING TO PREPARE? Employers subject to the Hospitality General award and or the Restaurant Industry Award that have current employees on non-managerial annualised wage arrangements should: • Ensure that payroll systems and processes can accommodate outer limit payments that may need to be made in any given pay period. • If not already in place, establish processes to reconcile salaries each year or sooner upon the termination of employment. • Ensure that accurate records are being made of working times, including breaks of annualised wage employees, and that these records are signed and acknowledged by the employee as correct in each pay period. • For existing salary employees – If you wish to continue using an annualised wage arrangement, prior to September 1, obtain their agreement to amend their employment terms. • For new salary employees – ensure the contract of employment offered contains terms compliant with the new arrangement (e.g., in accordance with those outlined in the template contracts. Important; Give consideration as to whether it is more practical to cease annualised arrangements and replace them with hourly rate or other arrangements.
Enquires? Contact Merv Saltmarsh E: merv@tha.asn.au Ph: 0407869924
UPDATING CONTRACTS For existing employees and new employees
• Templates amending an existing employee’s annual wage or new employee can be provided by THA and or accessed on the THA Member portal.
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EDITORIAL
Blueline Laundry certified as a “Business for Good”.
Social procurement provides a tangible way for companies to make a positive social impact using their existing spend. When you buy from a Social Enterprise, you are purchasing the same quality goods and services that your business needs, and buying community impact in the same transaction. In addition to high quality, quick turnaround commercial laundry services, Blueline Laundry provides social benefits including: • Bringing from marginalised cohorts including those with a disability, refugees and migrants, and those who have experienced trauma. • Creating a diverse and inclusive workforce. • Enabling people to participate in the community and the economy. people into employment
A growing number of large businesses and governments have a policy of Social Procurement. This means that they want to buy from Social Enterprises – businesses like Blueline Laundry that generate social value above and beyond the value of the goods or services purchased. Blueline Laundry is now recognised as a “Business for Good” with Certification as a Social Enterprise - businesses that exist to create a fairer and more sustainable Australia.
The Certification demonstrates that Blueline Laundry creates impact through trade in three ways:
• That its Purpose to create meaningful employment has a defined benefit to the public and the community. • That it derives a substantial portion of its income from trade. • That Blueline Laundry invest efforts and resources into its Purpose such that public/community benefit outweighs private benefit.
Find out more about Social Procurement at socialtraders.com.au
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Learn more:
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24 Tasmanian Hospitality Review Oct/Nov Edition
Great Customer Experience Program
Meet The Team
The GCE team has undergone a few changes in personnel in the past few months, welcoming Melissa Denkinger and Darren Martello on board. We have also farewell North West Coast manager Stu Jones, who has moved into another role as a Key Account Manager with Vok Beverages. If you have any questions about the program or are after further information, please do not hesitate to contact one of the crew below. Darren Martello Darren Martello joins us after years of experience in the industry having owned and run The Bridport Butcher Shop, Derby Café and The Bridport Hotel. In 2019 Darren was awarded the THA Premier’s Award for Contribution to the Community. Darren has been a member of the association for a long time and is now looking forward to getting out and about to the North- West of Tasmania and passing on the knowledge he has learnt along the way. Melissa Denkinger Melissa is a Hospitality and Tourism professional who has been working in industry since she was 15 years old. She has worked across most aspects of hospitality, most recently, she worked as a teacher for 15 years teaching the next generation the skills needed to succeed in Hospitality. Melissa is new to Tasmania where good food and wine is plentiful. Melissa is enjoying the opportunity of getting to know the operators in the North and East of Tasmania and is looking forward to working with you soon.
Jack Milbourne Jack has worked in Tasmanian hospitality for 17 years, starting out in his Aunt’s Catering Business chopping onions, having managed and worked in restaurants, bars, cafes, clubs and hotels across Tasmania from Cradle Mountain to Cambridge. Jack has been a part of the GCE team for over a year now supporting venues in the South and is passionate about helping venues get staff more engaged in making their business more profitable. Deb Gardner Deb has been involved in the Hospitality & Tourism industry for over 25 years. Her introduction into the fun world of hospitality began with her first job at a catering company while she was studying Hospitality Business Mgt in Brisbane. She has been working with the GCE program in the north of the state for nearly 3 years. The thing she enjoys most about my role with the Great Customer Experience Program is being able to help businesses and staff to be the best they can be. Dave Noonan Dave started with the GCE program in 2019 after a long and successful career in media. Dave has recently taken on the role of program facilitator and is focused on helping the program evolve to suit industries needs. Dave loves many aspects of this role, but his biggest joy has been working with such a creative, positive group of venues and people creating unique and amazing experiences.
Jack Milbourne (Southern Regional Manager) E: jack@tha.asn.au Ph: 0439763977 Melissa Denkinger (Northern Regional Manager) E: melissa@tha.asn.au Ph: 0402827998 Darren Martello (North West Regional Manager) E: darren@tha.asn.au Ph: 0428020179 Deb Gardner (Venue Support Specialist ) E: melissa@tha.asn.au Ph: 0439829220 Dave Noonan (Program Facilitator) E: dave@tha.asn.au Ph: 0437099315
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PICTURED: TASMANIAN RESTAURANT OF THE YEAR FICO
Gourmet Traveller Restaurant Awards INDUSTRY FEATURE
One of Tasmania’s best kept dining experience secrets is well and truly out of the bag, with Van Bone landing significant recognition in one of the country’s premier hospitality awards.
longest running restaurant awards, following two years of disruptions from Covid-19.
For Hardy, who opened Van Bone alongside his fiancée and restaurant manager Laura Stucken and Joe Naldering last February, it was a dream come true after the trio spent four years building their masterpiece at Bream Creek from scratch. All the blood, sweat and tears – along with the fears and uncertainties of forging ahead with an opening during the heights of pandemic lockdowns – were made all the sweeter as Hardy accepted the award in front of some of his role models.
T welve months ago Van Bone chef-owner Tim Hardy felt like a winner simply being nominated as a finalist in Gourmet Traveller’s yearly Restaurant Awards. Fast forward to this year and the increasingly popular venue, tucked away in the picturesque Marion Bay, went one better by landing a national title. Van Bone backed up its nomination as Best New Restaurant at the 2022 awards by being crowned Best Destination Dining at the 2023 finals held in Sydney in late September. The country’s leading chefs and restaurant personalities – including the likes of Neil Perry, Ben Shewry, Shannon Martinez, Andrew McConnell and Brigitte Haffner – gathered for the first in person announcement of the awards, which are Australia’s
“Being nominated, I think that’s an enormous achievement in itself,” Hardy says.
“Once you get to that pointy end, winners or losers, I don’t think it necessarily matters so much. It’s national recognition which is a really big deal and obviously a couple of other restaurants from Tassie in Fico [named Tasmania’s Best Restaurant] and Peppina [finalist in Best New Restaurant category] had a good showing too.
27 Tasmanian Hospitality Review Oct/Nov Edition
VAN BONE. CREDIT: ADAM GIBSON
“Going over that was the attitude we had, we are amazed and thrilled to take it out, which is just an enormous achievement. Just being there with the who’s who of Australian dining was amazing and to stand up in front of a lot of my heroes and receive that award, it was quite a lot to take in really. Over the last two years, quite a few of them have walked through our doors and eaten and given us extremely positive feedback. So to then go there with a nomination and see these people and have a connection with them, it was truly, truly incredible. “We’ve made some friends, we’re pretty humble people but it’s amazing. You look up to these people for a lot of your career and for them to be praising you, it’s just an amazing thing.” It was nearly a case of double delight for the Van Bone crew, with Stucken also a finalist in the Restaurant Personality of the Year category, which was taken out by Shannon Martinez of Smith & Daughters in Melbourne. “Just being there with the who’s who of Australian dining was amazing and to stand up in front of a lot of my heroes and receive that award, it was quite a lot to take in really” - Tim Hardy
Blessed with sweeping views of the cliffs of Hellfire Bluff and Maria Island in the backdrop, Van Bone offers guests a 14-course menu which regularly changes. Every element of the restaurant is quintessentially Tasmanian from the ingredients grown in the gardens on site, seasoning provided by salt made from local seawater to the Tasmanian oak dining tables designed by Launceston furniture designer Simon Ancher. “We’ve sharpened the sword within our business enormously over that last year and we feel we’ve come a huge way and obviously seeing two nominations,” says Hardy. Two years running to have nominations is absolutely huge and then on the night, like I said, we thought we’d won without even winning. Any national award in itself is huge and looking at the calibre of restaurants that are around Australia, it is just amazing to even be put up with those places. “Once you get to that pointy end, how do you really say this is better than that? Or you know, put a number one or a number five on it etc. I know there’s country restaurants throughout Australia which are very much destinations in themselves, which I regard as a lot better than us. Whether they are or
28 Tasmanian Hospitality Review Oct/Nov Edition
CREDIT: ADAM GIBSON
CREDIT: ADAM GIBSON
not I’m not sure, I’m really lost for words really.”
have discipline and keep doing it day in day out and that’s the hardest thing.
National recognition and excellence bring with it added expectations and pressure, but as humble as Hardy is, he knows he is on a good thing. Now it is simply about continuing to put in the hard work. “We’ve been really wonderfully received from day one, to be nationally recognised for the nomination last year we were absolutely thrilled. We didn’t win it, but we thought we’d won anyway so you gain a small amount of momentum with that. We’ve sort of had the who’s who of chefs and restaurateurs come through the door and they’ve given us enormously positive feedback. You take that and go ‘well, look, we’re doing the right thing’. We just need to I suppose
“The better the reviews, the better the recognition you get, the higher expectations people have. So I feel like it just adds more pressure on a very highly pressing environment anyway. But look, again, we’re humble. We know what we’re doing is good. We will just keep striving to keep it that way.” “Being nominated, I think that’s an enormous achievement in itself” - Tim Hardy
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Clubs Tasmania
lt has been a busy two months hitting the ground since starting as the new Project Manager, getting around as many of our Clubs Tasmania members. I’m eager to continue the great work done by Andrew Moore in the past few years and gaining a relationship with everyone to get an understanding of the issues and concerns facing the sector. Last month we held our first community greyhounds race night, which is a partnership between Clubs Tasmania and Hobart Greyhound Club. We had eight different community sporting clubs collect $500 each for just coming along with 10 people from their club and each had a chance of winning a further $1000 in race 7 – the ‘Clubs Tasmania stakes’. On the night it was the Brighton Football Club who were the lucky winners. If anyone is interested in the next race meet please contact me at tom@tha.asn.au or call 1300 1 Clubs.
Boyce, who was recently named a finalist as volunteer of the year at the Tasmanian Tennis Awards. Craig has been an active member of the Legana Tennis Club Committee since 2010, including six years as vice-president and three years as president (maximum term under the Constitution). Under Craig’s leadership the club has developed a reputation as friendly and inclusive, and he has been responsible for organising the intra-club pennants and the popular Legana mixed doubles competition, which is open to other club members. In addition to the wonderful contribution that Craig has made and continues to make to Legana, his leadership of the Tennis North Committee and Pennant Sub Committee has been equally outstanding. He has been President of Tennis North since 2018, which involves chairing Tennis North meetings, organising the Tennis North Inter-Club Pennants, oversight of the Mid- Week Ladies competition and supporting the work of the Junior Tennis Development Committee. In 2021, Craig worked with his pennant committee and North West tennis representatives to organise the highly successful north versus north west teams event, which involved 80 participants.
CLUBS TASMANIA PROJECT MANAGER TOM DARKE WITH KAYLA CANNAN, SIBERIA AND HGRC VICE CHAIR GRAEME BARBER
We have also recently struck a partnership with the Migrant Resource Centre Tasmania in an exciting venture which we be launching in the near future. This program is about migrants feeling they belong and feel safe in our local sporting clubs, we want them getting involved in playing sport but are aware barriers can exist in them feeling comfortable. More information about this partnership will be released soon. A big part of the sector is volunteers, and we understand they are an integral part of the lifeblood of community clubs. Clubs Tasmania is eager to highlight those going above and beyond in their respective fields, starting with a stalwart of the Legana Tennis Club in Craig
PICTURED: CRAIG BOYCE (RIGHT) WITH ENCOURAGEMENT AWARD WINNER OLLIE YAXLEY
There has been a dramatic increase in participation in competitions tennis since Craig’s involvement, ranging from the region’s elite players to beginning social players. There are currently 14 teams participating in A and B grade singles and doubles roster, 18 teams participating in B1 and B2 doubles roster and 10 teams participating in an A and C grade doubles only roster and Craig has introduced a UTR grading system to ensure that participants enjoy the competition. The keys to Craig’s success in growing participation is his wonderful stakeholder engagement skills, excellent communication with participants through the Tennis
30 Tasmanian Hospitality Review Oct/Nov Edition
Clubs Tasmania
North Facebook page and a focus on the social aspects of team tennis. “I enjoy volunteering my time organising our pennants, it’s all worthwhile when I see the players of all ages, genders and skill levels out on the court playing tennis – some for the first time and some re-engaging with tennis,” Craig said. “It is great to see local tennis clubs growing their participation numbers and improving their facilities. Also, thanks to the other volunteers at each club who get in and organise their teams and lastly, I must thank my very understanding wife who lets me put the time into volunteering.”
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In The Hanging Garden INDUSTRY FEATURE
A new cultural mecca is headed for Hobart, with a popular city precinct about to undergo a multimillion, three-stage makeover I n the Hanging Garden has evolved and transformed ever since it opened in 2019 – but the latest redevelopment is set to transform the area into a multi- purpose, buzzing precinct. The $286 million, three-stage project which will take place across almost an entire city block is officially underway, with town planning applications lodged and demolition works beginning for the $71m first stage. This will feature a 10-storey mixed use commercial building at 120 Bathurst Street, developed by company Riverlee and Quintessential Equity and designed by Fender Katsalidis – the architects behind MONA. By the time the transformation is complete the In the Hanging Garden site, which is bordered by Liverpool, Bathurst, Watchorn and Murray Streets and takes in the historic Odeon Theatre and old Tattersalls Hotel, will boast residential and commercial space, bars, restaurants, live music and family friendly venues. The exact makeup remains to be seen – the developers will be guided by the pressing requirements at the time – but regardless it will become a space for people from
all walks of life.
“The end game is a mixed-use cultural precinct that brings together entertainment, hospitality, live music, and a bunch of different commercial uses as well as residence, offices and retail,” says Riverlee development director David Lee. “It will be a bit of everything, not too much of each and really just a precinct that works in harmony. What we’re going to build on one part of the site will change every year really depending on what the market needs. If the market demands residential, that’s where our mind will focus to, if there’s a need for office accommodation, that’s what we’ll target. But at the end of the day, we really need to make sure whatever there is above the ground, the ground floor pedestrian user experience needs to be right. “The Hanging Garden precinct itself, the hospitality business, that’s what really helped us create the precinct as a cultural hub and attracter. So whatever goes above, whether its residence, offices, or a hotel, the first few levels of the pedestrian customer user experience is what I think matters the most. That’s what people will experience when they’re walking past the site, walking through it, and whether they’re living
32 Tasmanian Hospitality Review Oct/Nov Edition
ARTIST IMPRESSIONS OF REDEVLOPMENT. CREDIT: RIVERLEE AND SIX DEGREES AND DARKLAB
ARTIST IMPRESSIONS OF REDEVLOPMENT. CREDIT: RIVERLEE AND SIX DEGREES AND DARKLAB
upstairs or working upstairs, the ground floor is what will really make it meaningful for them.”
a project.
By definition for development, heritage is usually a challenge. In our business, we usually see it as something that brings opportunity and character. We actually seek out heritage buildings and heritage precincts to develop, it’s what gives our projects character, meaning, personality and soul,” Lee says. “History itself is fascinating if you embrace it. How we build on, in and around it, that’s always a challenge. Urban design is something that’s very subjective, but I guess heritage is something that’s become a bit of a brandmark for all Riverlee projects. I’d say 80 to 90 per cent of our projects have a big portion of heritage in it. We always say that we build with heritage and not over it.”
A newly deigned entrance to the precinct and the beginning of a pedestrian link connecting Watchorn and Murray Streets are also part of stage of the development, while the second and third stages will involve the establishment of additional hospitality and live music venues, tiered gardens and communal areas – all connected by laneways. Lee says once complete the precinct would further enhance Tasmania’s reputation as a destination hot spot for tourists and locals alike. “Amenities are always a good thing and that’s what the Hanging Garden has brought I think. It’s a bit of activity, brought life back to the city proper, it’s bought another excuse for people to come into the city with greenery. There are a lot of parks and gardens but real green space that is active, that you can gather and commute at, that’s pretty rare in the city. So that’s what we’ve tried to bring now and hopefully into the future with the multiple iterations of our master plan. “The last three to four years has been a very interesting journey. We started the Hanging Garden as a hospitality business back in 2019… since then we’ve watched and learned and we’ve updated and refurbished it and we’ve added spaces. Every time we see a better way to activate a space, we’ve taken that on, so it’s been quite a fun journey.” With heritage buildings such as Wellington House and the Tattersalls Hotel involved in the development, careful consideration has been required to preserve existing facades. And although dealing with history has its challenges, it is something that lures Riverlee to
ARTIST IMPRESSIONS OF REDEVELOPMENT. CREDIT: RIVERLEE AND SIX DEGREES AND DARKLAB
33 Tasmanian Hospitality Review Oct/Nov Edition
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