March 2013 - AHA NSW

19 downloads 19697 Views 8MB Size Report
27 Apr 2013 ... The marketplace in 2013 is very different and ...... our back catalogue of bluechip Neo games is available on this,” ...... 2013 Yonex Australian.
MARCH 2013 • VOLUME 27 • NO. 2

Official Publication of the Australian Hotels Association (New South Wales) Representing the hospitality and tourism sectors

Newcastle hoteliers: Moving forward while serving the community AUSTRALIAN HOTELS ASSOCIATION (NSW)

Paddo precinct celebrates pub culture A new chapter for the queen of The Cross Musicians and local councils must face the music

For more information contact 1800 150 432 © 2012 Aristocrat Technologies Australia Pty Limited. Aristocrat, it’s all in the game, VIRIDIAN WS and the Aristocrat logo are trade marks or registered trade marks of Aristocrat Technologies Australia Pty Limited. ARISTOCRAT PROMOTES RESPONSIBLE GAMBLING

contents 2 . . . . . Newcastle hoteliers: moving forward and

2 4 12

24

.................A

new chapter for the queen of The Cross

8 . . . . . . . . . . . . . . . . . . . . . . . . . . From the President 10 . . . . . . . . . . . . . . . . . . . . . . . . . . . CEO’s round-up 12 . . . . . . . . Five minutes with... Shane Maguire 14 . . . . . . . . . . . . . . . . . . Accommodation/Tourism 16 . . . . . Urban sanctuary in the heart of the city 19 . . . . . . . . . . . . . . . . . . . . Liquor & Gaming news 20 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fit for a king 24 . . . . . . . . . . . . . . . . . . Bar profile: Aurora Hotel 25 . . . . . . . . . . . . . . . . . Gaming & Wagering news 28 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Wine news 29 . . . . . . . . . . . . . . . . . . . . . . . . Autumn wine wrap 32 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Live music 33 . . . . . . . . . . Hotels supporting the community 35 . . . . . . . . . One-on-one with Angela Gallagher 36 . . . . . . . . . . . . . . . . Legal & Workplace matters 38 . . . . . . . . . . . . . . . . . . . . . . . . . . . State Round-Up 40 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spotlight 41 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Calendar 42 . . . . . . . . . . . . Partners & Associate Members 48 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Snapshot This publication is produced by the AHA NSW with the understanding that it is not engaged in providing legal or other professional service. If legal advice or other expert assistance is required a competent professional person should be engaged. The statements contained in this publication, while based on information believed to be accurate and reliable, are not guaranteed. No liability can be accepted for any error or omission. We reserve the right to reject advertising that does not comply with the AHA NSW’s Code of Practice. Advertising that appears in Hotel News is not subject to endorsement from the AHA NSW.

Diamond

Platinum

serving the community

British American Tobacco Australia

HOTEL NEWS VOLUME 27, NO 2 MAR13 is published by the AHA NSW Level 15 Hudson House, 131 Macquarie Street, Sydney New South Wales 2000.

Gold

Tel: (02) 9281 6922 Fax: (02) 9281 1857 Web: www.ahansw.com.au PUBLICATIONS MANAGER: Samantha Panigiris Email: [email protected]

Silver

ADVERTISING SALES: Heidi Vnoucek Tel: (02) 9750 9211 Mob: 0418 261 961 Email: [email protected] Philip Morris Limited

PRINTING: Hotel News is printed by Press Eleven Tel: (02) 9750 9211 www.press11.com CONTRIBUTORS: Rob Geddes; Elizabeth Tydd, OLGR. COVER: L-R: Mike Angus (Grand Hotel), Gabrielle McCabe (Customs House) and Michael Dodds (Pippi’s at The Point). Photo: Simone De Peak.

Bronze Minor Partner

The feature material in this edition of Hotel News was published by the Publications Department of the AHA NSW. Care has been taken with the advertorial content of this issue; any enquiries regarding claims made should be directed to the companies concerned.

Hotel News is printed on paper sourced from sustainable managed forests.

hotelnews NEWS UPFRONT • MAR13

2

Moving forward and serving the community BY JASON BARTLETT AHA NSW MEDIA AND COMMUNICATIONS DIRECTOR

They breed them tough in Newcastle and none come tougher than the city’s hoteliers. In 2008, publicans in the former steel city were hit with a range of draconian measures that decimated the city’s once vibrant nightlife. Five years on, local hoteliers have risen above the challenges; donating hundreds of thousands of dollars to their community every year through charitable causes such as the successful annual Dine Out for Disability scheme. While the rest of the state argues about the supposed merits of the controversial “Newcastle model”, Novocastrian hoteliers are above the fray, focusing instead on running some of the best hotels in Australia. Take Gabrielle McCabe; doyenne of the iconic Customs House on the Newcastle Harbour foreshore. She moved to Newcastle in 1987 and purchased her first hotel four years later in New Lambton before starting to develop the Customs House in 1996. She told Hotel News there was no better place to work. “In Newcastle, the hoteliers are a very close knit group of people who try to help and advise each other – you don’t get that very often in private enterprise,” she said. “There have been a lot of changes since I first got into the business. For example, when we started we had three beers on tap and now we have 12 beers on tap with more to come… We have also become tax collectors with the GST. “I’ve noticed guests are far more discerning now with regards to the product we are selling especially food. “Social media also now plays a big part in promoting our venues – everyone “LIKES” everything now for example. There’s always something different in this industry.” Fellow publican Paul Hunter of popular Newcastle haunt Finnegan’s agrees. Hunter has had businesses in the Newcastle region since 2005 – running Finnegan’s since 2010. “The industry is constantly changing for the better,” he said. Official Publication of the Australian Hotels Association (New South Wales)

L-R: Michael Dodds, Gabrielle McCabe and Mike Angus. Photo: Simone De Peak.

“With a number of new small bars opening in the Newcastle CBD, the existing venues are lifting their game to compete on both atmosphere and service. “The best thing about the industry is the opportunity to provide excellent venues for socialising, entertainment and food. It’s a satisfying feeling knowing that a large number of patrons have had a great night out thanks to your hotel and staff. On the down-side, the constant threat of new legislation which may have a negative effect on business. It would be nice to have some certainty for a while.” Michael Dodds of Pippis At The Point Hotel has seen a lot of changes during his more than 50 years in the Hunter, but one thing that hasn’t changed is the enjoyment he gets from his job.

“Just alcohol is easier to control for a hotelier. A combination of alcohol and drugs can lead to quick and violent mood swings. “The best things about this industry are defiantly the people you meet and become friends with. ” Further up the Valley, Michael Starkey of Moyle Family Hotels has seen a lot of changes over the last decade. “The last 10 years particularly have seen a number of changes from the way our customers patronise the venues to the extremely competitive labour market,” he said.

“This industry has a great ability to adapt and change,” he said.

“Particularly the further up the Valley you head, the tighter the labour market has become. Mining has given us all some once in a life time opportunities, but what it has also done is create an extremely competitive labour market putting upward pressure on wages.

“What do I like the most? Mixing with a broad range of people... Working in an industry where you need a varied skill set encompassing management, marketing, finance and human resources. Teaching and training young people and seeing them develop their skills and confidence and trying to identify and keep-up with new trends.

“The basic principles of running an Australian hotel are the same as they were 100 years ago, although our customers are far more educated when it comes to our food and beverage offering. With this in mind we are far more focussed on training and the attention to detail than we ever have been previously.”

“What do I like the least? Compliance with a multitude of rules and regulations, acting as a tax collector for the government, the lack of recognition of the magnitude of illegal drugs and the harm caused to the community by discount off premise liquor barns.”

One thing which unites all hoteliers is their disdain for the “Newcastle model.” Michael Angus has run the Grand Hotel for a quarter of a century and has seen a lot of changes in that time. He said the curfew in particular had a big impact.

The drug issue is one also taken up by long-time publican John Twohill, who has been pulling beers with wife Lyn at the Beach Hotel in Merewether since 1984.

“I had a nightclub that ran for 19 years and lasted just three weeks after the implementation of the curfew,” he said.

“Being an owner/operator still living at the pub means we probably work too many hours sometimes, but it is my choice, so I can’t complain,” he laughed.

“According to some statistics, the changes reduced the crime rate by 30 percent but no one mentioned that it reduced my trade by 40 percent and could have cost me my livelihood.

“Another thing, with the drugs of choice changing more to pills and other substances these days, it can lead to some strange customer reactions.

“It took the best part of three years to get trade back up to the same level and now – thank God – we are in front. The main problem was the way

it was implemented. We were only given threedays notice.”

hotelnews

Gabrielle McCabe agreed. “They talk about a 37 percent decline in alcohol-related assaults which is interesting, as that correlates with the decline in our bar over that period,” she said. “The figures were manipulated and we were set up – it’s as simple as that.

3

NEWS UPFRONT • MAR13

“We went to the licensing court twice accused of intox in the premises. The first time we won costs and the second one was withdrawn. “Since 2008, Newcastle’s vibrant night life pretty well died but now it is gradually returning. “We still don’t have enough police on the streets, there are hardly any taxis and the bus and train timetables are still the same from 17 years ago. These are things which really should have been addressed. “We have had to recreate ourselves by concentrating on other areas to capitalise and try and win the trust of our customers back.”

Long time publican John Twohill at Merewether’s Beach Hotel. Photo: Simone De Peak.

Paul Hunter said the Newcastle model was a case of punishing everyone for the actions of the few.

must strive to keep our venues attractive to as many diverse groups in society as we can, to maintain a healthy industry.”

“I would rather see models that focus on punishing the 0.1 percent of patrons that don’t know how to behave appropriately in public,” he said.

Gabrielle McCabe would also like to see the railway removed.

“We have recently implemented a linked ID Scanning system to exclude anyone that is involved in anti-social behaviour from six of the bigger Newcastle hotels. “This has effectively focused on the minority of patrons that misbehave whilst actually improving the experience for the majority.

“It is dividing the city into two – Honeysuckle really should not have been developed before the railway was removed,” she said. “Newcastle needs another major retailer back – we lost David Jones which was catastrophic. “We also need better transport, especially taxis, available at all times.

“We need to do everything we can to reassure the public that our hotels are actually a very safe place to socialise.”

“We need police on the street – not in the venues and we need for them to have zero tolerance with regards to people not doing the right thing.

Michael Dodds said the ideal model would see people held to account for their actions.

“We have an exciting future, however, if we were able to succeed as the guinea pigs for the Newcastle Model we can survive anything. We have had to recreate ourselves and our businesses.”

“The model doesn't address the issues of pre fuelling or underage drinkers roaming the streets, parks and beaches,” he said. “The new laws about what type and how many drinks can be sold is a form of prohibition. All this has done in my opinion is increase prefuelling and the use of illegal drugs at the expense of hotel profits. “The ideal model is one where people are responsible for their actions.” The hoteliers are also united on what is needed to rejuvenate their city. “We need the rail line to disappear, and as is being planned, Newcastle University to move sections or eventually most faculties to the inner city,” John Twohill said. “We have a great variety of high quality venues that are all striving to do a good job, and providing diversity for patrons. Operators continue to heavily invest in their venues, and this will provide youth employment opportunities. The increase in the number of small bars is a new issue to keep Newcastle hoteliers thinking. We

Paul Hunter is keen to see more redevelopment to bring people into the city. “I think Newcastle will grow as the rejuvenation plans are effected, offering the industry a more diverse mix of trade and continuing to be the main entertainment precinct for the Hunter region,” he said. Michael Dodds believes better transport, zero tolerance and more live music are key features to rejuvenating the industry. “Cut the rail line and open up the CBD to the harbour – and introduce more transport options,” he said. “I think private car owners could be licensed as "people carriers" on Friday and Saturday nights to better cope with the demand. We also need zero tolerance to underage drinking and alcohol/drug related violence and bigger penalties for offenders. “Add more live music less DJ's... and keep bringing more people to the city.

“The hotel industry is very resilient and has always managed to fight back when times are tough.” Michael Angus said Newcastle was going through a growth period. “There is a very positive vibe around Newcastle and its future,” he said. “The development of the Newcastle hospital site as a major hotel and apartments was terrific for the area. “There are now a lot more people living in town – we are growing in the area with restaurants and coffee shops. “I still love the industry and as far as I am concerned hotels are still a great business.” Michael Starkey is another who sees a bright future – for the entire Hunter Valley. “Challenges in towns like Cessnock (where he runs the Australia Hotel) are no different from any other country town,” he said. “Namely, the saturation of off licence liquor stores, the battle against illicit drugs and the tightening of the labour market. With all of that in mind Cessnock is a great town where we have enjoyed great success, with a fantastic local and loyal customer base. “The Newcastle CBD needs people socialising, shopping, dining and just generally enjoying themselves all while not have someone who does not share the same ideals looking over their shoulder forcing their views on them. “Hotels and bars will play a major role in bringing the town back it just needs the support of local and state governments to encourage investment. “Our industry is in a great place - it is blessed with some of the most tenacious and committed people at the helm of some great venues. “As the challenges are thrown up we will continue to tackle them one by one all while providing world class service and facilities to our customers.” Official Publication of the Australian Hotels Association (New South Wales)

hotelnews HOTEL PROFILE • MAR13

4

The Bourbon has unveiled a tastefully re’invented interior in the first stage of its redevelopment.

A new chapter for the queen of The Cross In what has been the most anticipated re-opening for the hotel industry, The Bourbon has embarked on a new chapter, paying homage to her heritage and bringing style back to the area with a unique food and live music experience. Official Publication of the Australian Hotels Association (New South Wales)

Always a Sydney icon, the first stage of The Bourbon’s rebirth has revealed a tastefully reinvented interior blending New Orleans flair and timeless elegance.

design and construction in February 2012. One year later, the first stage of the project made her grand entrance showing that like The Cross, she too has changed.

Closed since 2012 after extensive water damage caused the roof to collapse, the return of The Bourbon was always going to generate industry-wide interest. And so far, it hasn’t disappointed.

As a result of the water damage to the hotel, C.inc was limited in maintaining or restoring the building’s original features and a significant amount of time was spent on researching and developing a vision and master plan for the site. The first phase of the works comprised of a facelift of the facade, reengineering structural aspects of the building and looking at how the services would cater for the new fit-out of a restaurant and bar on the ground floor.

The site was just a shell when it was acquired by C.inc in 2010 and managing director Chris Cheung was immediately drawn to the rich history of the venue and the challenges that came with developing in this precinct. “The opportunity to rebirth this great brand was too good to ignore,” Chris Cheung told Hotel News. “The Bourbon has such history and heritage and we have developed a concept that would honour this, but also reflect modern day aesthetics and style. “We realise the opportunity to contribute to the re-generation of Kings Cross and we strongly believe The Bourbon will bring a new vitality to the area and become a favoured dining and entertainment destination for Sydneysiders.” A savvy hotel operator with an eye for great opportunities in the market, Chris Cheung´s investment in The Bourbon was a no-brainer. Planning for the redevelopment commenced in January 2011 and C.inc appointed Paul Kelly Design and Artazan Property Group to start the

Designer Paul Kelly, who is no stranger to being responsible for completely transforming some of the state’s most celebrated venues, was given the task of creating a true Bourbon experience – an experience that was tied back to the original hotel, but with a focus on latenight food and entertainment. “Food was the primary focus of the ground floor of the hotel and Chris Cheung really wanted to capture this mixed with live music and a casual, yet refined interior,” Paul Kelly explained. “We placed the building in a time period between the 1920s and 1950s as this was when hotel interiors, especially in Potts Point and Kings Cross, were really amazing.” Kelly’s design is a mixture of Chicago and New York, meets the music edge of New Orleans ... continued page 6 ...

hotelnews HOTEL PROFILE • MAR13

6

The return of The Bourbon was always going to generate industry-wide interest and the results of the new interior speak for themselves.

and the concept for the new Bourbon was to be based around good service and good food – hallmarks of a time gone by when service and quality were paramount. “This is the essence of The Bourbon and exactly what we wanted to create – a venue that has the original feeling of the past, with links to an American period of interiors with a fun, New Orleans music edge.”

The Bourbon prides itself on its food offering, with head chef James Metcalf at the helm. His menu is influenced by American flavours as you´ve never seen them before and incorporates sharing, grazing and feasting options from lunch through to late-night supper. Chris Cheung explains that the food offering at The Bourbon is of paramount importance and is part of a significant factor for the hotel industry as a whole. “We want to bring Sydneysiders an exciting food experience and our new menu is a modern interpretation of New Orleans flavours which James has had fun putting his twist on,” he said. “We wanted to take our food to a new level, not currently seen in Sydney, as it´s an important component of our long-term vision and strategy for this hotel. “With the continuing trends of high media coverage relating to anti-social behaviour, food will be an important business driver for any substantial business model within our industry and in the future.” Official Publication of the Australian Hotels Association (New South Wales)

The layout is based around the idea of accommodating a wide variety of clientele across different uses. Entry to the hotel is via a controllable access point that leads customers past a lift lobby (for future phases) and directly to the main food area and large, New-York inspired bar. Split into four key areas, all of The Bourbon’s new features have been designed to allow patrons to enjoy a myriad of experiences under the one roof: the main bar area; the dining area with a view to the open kitchen; the recessed terrace area with large sliding doors opening directly onto Darlinghurst Road; and the gaming area which has a separate entrance.

The Bourbon feels like it has never left and its new appearance is everything you imagine it would be. The old facade reaches down to the recessed terrace which features hand-made tiles with a green grout and all the decorative trims to give it an old-school edge. Inside The Bourbon, you will find opulent, 1920s-inspired tones with rich highlights of brass, marble, Italian glass and walnut timber. The interior oozes indulgent glamour with splashes of contemporary style. The main bar has a wide stone top, brass edging and is a lower height than normal, to emulate the way New York bars used to be. Decorative timber and brass hampers hang above the bar with discrete lighting for patron comfort and the front of the bar uses leather upholstery in sections to look like angled joinery.

All the materials used in the redevelopment have original textures such as the travertine stone floor tiles laid in a herringbone pattern and the outdoor single piece black-and-white floor tiles which match the handmade rug that features as the main carpet in the bar area. The glazing profiles have been trimmed with decorative cross bars and the use of simple combinations of classic materials like walnut timber, brass, filament globes, decorative timber wall cladding and timber balustrades contribute to the hotel´s heritage feel. A unique feature within The Bourbon is the handwashing feature in the basement toilets, complete with a cast iron, 19th Century water fountain which was converted to a communal hand basin for four people. “The pressure was on for us to create a venue that had some elements of the original design, as well as being able to accommodate current trends,” Mr Kelly explained. “Kings Cross is a difficult area, especially with licensing and alcohol issues and regulations. We needed to allow The Bourbon to survive.” Working with Paul Kelly Design was Artazan Property Group, whose extensive construction experience served them well in providing additional certainty for C.inc during the renovation process. Artazan´s knowledge of both front and back-of-house operations enabled them to monitor all areas of design and construction to ensure efficiency was maximised. “In addition to the delivery of stage one of the works, our involvement included the provision of

hotelnews HOTEL PROFILE • MAR13

7

services ranging from master planning, concept development and design development for the proposed future renovations to the hotel,” said project director, Mike Kirby.

Above: All the materials used in the redevelopment of The Bourbon have original textures.

“Our understanding of the various authority constraints and experience in assembling and managing a capable project team helped ensure the necessary approvals were in place, allowing trade to commence upon receipt of practical completion.” As with any project, there are always challenges and under the current environment in Kings Cross, liquor regulations and restrictions prevented C.inc from seeing its overall vision for The Bourbon materialise. Recent events in the precinct mean that development applications for licensed venues are under more scrutiny than ever, however, C.inc together with Paul Kelly Design, Artazan Property Group and Buildcorp Interiors, worked together seamlessly to deliver solutions during the renovation process. “The Bourbon is the most comprehensive interior we have completed to date,” Paul Kelly said. “It has taken two years of hard work, but the results are well worth it. We are now working on the other levels as the ground floor is just the beginning of the story.” The end result is a venue that is both breathtaking and functional and C.inc couldn’t be happier with the results. “The feedback since we unveiled The Bourbon has been overwhelmingly fantastic,” Mr Cheung said. “The locals love the transformation and the industry has also been very supportive. “As a company, C.inc will continue to focus on our patrons and providing venues that are not only safe, but fun and enjoyable.” www.thebourbon.com.au C.inc Hotels www.c-inc.com.au Paul Kelly Design www.paulkellydesign.com.au Artazan Property Group www.apropertygroup.com.au

Official Publication of the Australian Hotels Association (New South Wales)

hotelnews FROM THE PRESIDENT • MAR13

8

PricewaterhouseCoopers found that hotels with gaming machines are more than twice as likely to stage live music as those without pokies.

Musicians and local councils must face the music BY SCOTT LEACH AHA NSW PRESIDENT Some may see this as an unusual twist for me but I congratulate City of Sydney Lord Mayor, Clover Moore for establishing the Live Music and Live Performance Taskforce to revive Sydney’s live music scene. But to achieve that goal, there is a cacophony of competing issues which must be addressed and I explore those in this column.

How things changed Cultural and technological change had an enormous impact on reducing the popularity of live performance in hotels.

some who refuse to face reality, reached a deafening crescendo in 2000 – maybe orchestrated by inaccurate takes on The Whitlam’s artistically creative song ‘Blow Up the Pokies’. The reality is actually the opposite and the history is worth exploring. Back in the old days The live music scene in the hotel industry was at its height in the late 1970s and early 80s. Major acts like Cold Chisel, Midnight Oil (pictured), INXS, country and western and comedy performers all made their way around the local hotel circuit, learning the craft of live performance.

I love live music. As a kid, while sitting in our snack bar at the Blacktown Inn, I watched John Williamson play his guitar and I delivered the band riders to the big names in their dressing rooms – looking for an opportunity to get that elusive autograph.

The City’s Taskforce participants must ask some basic questions. Firstly, is live music a commercial enterprise or a cultural pursuit? Promoters and bands take the cream; the audience takes the experience; but the venues take the risk and are left with only the residue. Can live music be profitable or does it require subsidy? The Taskforce must also consider history. For too long now, the general view in society has been that the pokies were instrumental in killing-off live entertainment in hotels. That perception, by Official Publication of the Australian Hotels Association (New South Wales)

Much of the Sydney music scene moved from the local hotel into larger established premises such as The Metro and converted theatres, where venue capacity ensured that performances were economically sustainable. These venues were also able to offer better sound systems and lighting rigs. No longer was it acceptable to the punters for a band to plug into the wall for a jam session or to be supported by “two red lights and a dodgy PA”. ‘Roadies’ and their trucks of lights, sound desks and massive speakers accompanied the bands, creating more spectacular effects. This is what the public wanted but it also drove costs up and out of the reach of the hotels. Then came affordable CD’s – each with superior studio recording – quality reproduction which local venues couldn’t match. Personal preference changed and consumers were demanding better sound for their listening pleasure. DJs took up the slack.

Over the past 20 years, I have listened to the supporters of live music offer all sorts of ideas to promote their craft. But this latest Taskforce must do more than regurgitate old ideas. There is little point gathering together the same faces for another talkfest into the state of live music – articulating the same old mantras and apportioning blame. The Taskforce must consider the facts and not merely be an opportunity for academics, musicians and celebrities to flock together, trotting-out their views and opinions. That won't deliver a single outcome. Former Premier Bob Carr did that over 10 years ago and nothing was achieved. Venues continued to close, live music continued to evaporate under a system of regulation and compliance and it has become almost impossible for people like me to put on a band in my local pub.

Before the 80s, the major form of pub entertainment on any Friday and Saturday night was live music. That was the score before televised sport arrived – played at night to maximise television rights. League, union, boxing and world football all presented alternative entertainment options every weekend. The rift started and the tempo changed. Hotels, often one-bar operations, were forced to choose between the cost of live entertainment or, at no cost, attract the same number of patrons who were happy to enjoy televised sport.

In the 90s, the NSW Government passed a law requiring hotels with more than 10 gaming machines to have a separate gaming room. This regulation had a dramatic impact, particularly on smaller hotels. They were forced to re-build, or cut existing bar areas in half. The result was less square metre capacity to host live music. For decades, the music industry was sustained by hotels. It wasn't uncommon for many hotels in that era to have large dedicated band rooms – venues which some today impolitely refer to as ‘Beer Barns’. There were Millers Hotels at Brighton-Le-Sands and out on the Hume Highway, the Caringbah Inn, the Narrabeen Hotel and the Dee Why Hotel. Smaller pubs such as The Hopetoun, The Sandringham and The Annandale all persevered but eventually were beaten by ‘the system’ – some just recently. Then came the downfall and it wasn’t the pokies – because gaming didn’t enter the hotel industry until the late 1990s. The fact is that gaming machines subsidise live music performances in pubs. This was confirmed by the NSW Government’s Vanishing Acts Report which found that “gaming has proven to be a means of subsidising live music”. In addition to that report, a survey by

Coupled with that came the architectural trend of ‘open plan’ design. Although renovations provided a much-needed revamp of our industry, it also meant that the noise of a live performance interfered with people’s enjoyment of other offerings including food, small group conversation and passive entertainment. Around this time we saw home theatre systems, plasma screens and pay-TV, all of which delivered higher quality than live performance into the home environment and kept the punters away from the hotels and clubs, as did the invention of the technically advanced and ‘Gold Class’ cinema complexes. The impact of regulation and over-regulation As the market evolved and patron demand changed, a raft of regulatory restrictions came onto the scene. These created even more disincentives for venues to host live performances.

hotelnews

Responding to noise complaints from local residents (often pure assertions and rarely justified) the Place of Public Entertainment Licence – commonly known as POPE – came into being. This was a process where venues had to submit an application to local councils before hosting live performances. Each council approval, if granted at all, came with a string of operating conditions and restrictions and, over a period of 15 years, the process became increasingly expensive. POPEs also limited audience numbers and made premises upgrade to meet onerous noise attenuation standards. That required expenditure amounting to hundreds of thousands of dollars.

FROM THE PRESIDENT • MAR13

9

In one famous case, the Coopers Arms in Newtown wanted to feature small acoustic bands on a Sunday afternoon between 3.00pm and 8.00pm. The former South Sydney Council placed a condition of five crowd controllers on this little inner-suburban pub. The band hiring fee was $300 but the security cost was more than treble that. Cost recovery from a modest door charge or from bar and food sales was impossible. There was the impact of drink driving laws and later, responsible service of alcohol. While these initiatives were appropriate, they meant that the bar revenue of past years – the revenue which had sustained the cost of entertainment – would never be matched again. The drink driving laws came in without an increase in the availability of alternative public transport. The lack of transport meant entertainment lovers couldn't get home – so they didn’t come out. Or if they did, they had lengthy waits for taxis and that led to a further noise impact on local residents and created the ‘double whammy’ of extra regulation to protect the ‘quiet and good order of local neighbourhoods’. POPEs became such a problem and disincentive, that I personally led the AHA NSW campaign to have POPEs removed by the State Government. We won and full credit must go to the then Arts Minister Virginia Judge for her support. However, councils immediately turned to the DA process to impose all the same restrictions and these have become cemented as permanent operating conditions. This over-regulation is still current and ignores the fact that hotels and live entertainment have been an integral part of local neighbourhoods for many years – far longer than most residents. Examining today’s scene sheds even more light on why licensed premises have been forced to deliberately turn away from live acts to passive activities such as dining, trivia nights, badge draws and background DJs. Large audiences, needed to sustain the cost of live entertainment, bring the risk of noise complaints and infringements or being named as a ‘Top 48’ troublesome venue or incurring the first of 3 strikes before a liquor licence is cancelled. A note to the musicians Hotels were not created for musicians to make a living. Hotels are relatively small, family-owned enterprises and the major consideration is ‘return against outlay’. We have to make it pay. If the bottom line is not viable – if we can’t recover costs of sound and lighting equipment, increased wages and security, wear and tear, breakages, additional electricity charges, APRA

licensing fees, inflated public liability and insurance premiums, event marketing and advertising – and the venue is expected to take all the risks and underwrite all these costs, then it is not likely we will see any improvement in the current situation. If bands and agents insist on a flat performance fee, regardless that bad weather has kept people away and when agents demand unrealistic door charges (and generally pocket it all), then we cannot expect to see any change. While musicians continue to insist on longer breaks between sets than the time occupied by their actual performances, then is there little wonder that the listening public and venue operators both prefer a DJ who will work for eight hours with hardly a break and play the genre of music which people want to hear. Musicians often blame whatever it was that replaced them in the entertainment mix. Instead, they should be asking why their music has become marginalised. The marketplace in 2013 is very different and more discerning than at the height of the live scene 30 or more years ago. Greater competition exists, consumer preference has evolved, the economics and all the local Government over-regulation as it now stands are deterrents to the staging of live music. A note to local councils As blunt as it may sound, asking councils to evaluate the failure of live music is like asking a serial killer to investigate his own murders. Council over-regulation has almost entirely killed music. So let me assist this new Taskforce by articulating a few ideas. To achieve any improvement, councils’ historic approach to regulation needs reform. The AHA NSW has long argued for 'first property rights’ in noise and neighbourhood amenity complaints. The ability for just one complainant to frustrate a business is well documented. The

Land and Environment Court must be able to award costs when a complaint is clearly without foundation or vexatious. Council officers must no longer be seduced by their view that small premises are better. That entrenched attitude must be replaced by a more balanced approach to allow for sizeable rooms to stage viable gigs. Sydney City Council’s 'beer barn' bashing of past years has completely discouraged all music. Councils spends millions on festivals and events every year, but staging these ‘pop-up’ events only competes with the bricks and mortar operators and, contrary to expectations, small bars haven’t filled the gap – because small capacity venues can’t afford the costs. There needs to be an incentive as a counterpoint to all the disincentives. The AHA NSW encourages the City of Sydney Council to look at subsidising 'in-venue performance' to assist with increasing costs. An inducement by way of a rates reduction could encourage more live performances. If the City of Sydney Council can give away $30,000 grants to set up laneway bars, they could follow suit by funding live performance. That would be subsidising music as a cultural pursuit. All these factors form part of a complicated score. As with music, it’s not a single note or just one cadence which makes for a symphony. But it’s now time to put the past behind us. There now appears to be opportunity to better build on the many benefits which live music brings with its injection of more fun and enjoyment into people’s lives and its contribution to the state’s economy. Let’s hope that the key to an upsurge in live performance will be the Sydney City Taskforce now working in unison with industry and that the current discord will turn into harmony. Then we will be able to say... the beat goes on. [email protected] Official Publication of the Australian Hotels Association (New South Wales)

hotelnews CEO’S ROUND-UP • MAR13

10

Hotel industry attack ignores the facts

the precinct come alive with a series of events featuring some of the city’s best-known pubs in mid-February. The initiative saw Paddington pubs including the Imperial Hotel, Paddington Inn, The Bellevue Hotel, The Light Brigade Hotel, Fringe Bar, The Royal Hotel, Olympic Hotel and the Paddington Arms Hotel host a range of activities ranging from meet and greets with AFL stars and Waratah legends to beer and food matching lunches and a “day at the races”.

BY PAUL NICOLAOU AHA NSW CHIEF EXECUTIVE OFFICER Four Corners Interview

A recent story on the ABC’s flagship program Four Corners, focused on the issue of alcoholrelated violence in New South Wales. Once again, licensed premises were the main targets of criticism with six NSW hotels named or pictured in the story. The NSW branches of the Police Association and the Australian Medical Association joined the NSW chief magistrate in attacking our industry, while at the same time ignoring issues surrounding drugs, pre-fuelling and personal responsibility. The story also featured a heavily-edited interview with me as AHA NSW CEO. As you would expect, the story was not an accurate reflection of the facts or the key points I raised during the interview: • Alcohol-related assaults on or near licensed premises are at their lowest levels in more than 11 years (Source: BOCSAR); • Police time spent dealing with alcohol crime is far less than the 70 percent claimed. Even when all the administrative tasks are removed and only reactive events are covered, the figure is still well under that amount. This was clearly shown in a BOCSAR supported study “Estimating the short-term cost of police time dealing with alcohol-related crime in NSW”. • During the program, at no time was any indication provided as to what time any incidents occurred. Surely if these events occurred after 1.00am or 3.00am, then this would have been highlighted? • Personal responsibility needs to play a role here; and • Pre-fuelling and the proliferation of cheap, packed liquor is a huge problem. The messages of personal responsibility and pre-fuelling in particular were ignored in the story in favour of blaming licensed premises. Statistics showing the drop in assaults in places like Kings Cross were also ignored. Official Publication of the Australian Hotels Association (New South Wales)

‘The issue of the misuse of alcohol and the aggressive, violent behaviour of a small number of people should not be a reason to shut down and restrict licensed premises. Locking out or imposing blanket restrictions to prevent the relatively small number people who just will not comply with the law is not a solution we can or will support.’ The issue of the misuse of alcohol and the aggressive, violent behaviour of a small number of people should not be a reason to shut down and restrict licensed premises. Locking out or imposing blanket restrictions to prevent the relatively small number of people who just will not comply with the law is not a solution we can or will support. Some may ask why I appeared on the program. The AHA NSW has been a strong industry voice for 140 years. As the only industry association that participated in this show, it should be clear that we remain committed to engagement with stakeholders, even in the face of criticism. Our willingness to go on camera demonstrates our commitment to work with governments, police and our critics, even when the subject matter is difficult and uncomfortable if not confronting. Paddo Pub Precinct Hoteliers in Paddington are to be congratulated for the success of the inaugural Paddington Pub Fest which saw

The event, which was supported by the AHA NSW, received some great feedback and some positive media coverage. It is all about pubs being part of their community; celebrating their own area and pub culture. We look forward to next year’s event being even bigger and better! Regional visits This year I will once again be visiting regional NSW attending as many Sub-Branch meetings as possible. I recently paid a visit to Armidale where I met with hoteliers and discussed the challenges of this upcoming election year. Next on the agenda is a quick visit to the Central Coast to meet with local media and publicans. Later in the year I will be visiting other regional centres right across the state. The death of the middy Rumours of the death of the middy have been greatly exaggerated. A story in a Sunday paper caused quite a stir recently with claims the humble middy was dead in Sydney pubs. Of course we were quick to point out the truth of the matter; that, despite the rise of the boutique beer, there will always be a place for the middy in pubs right across NSW. And finally... Congratulations to the Legal and Industrial Affairs team for its success in representing one of our members before a Full Bench of the Fair Work Commission. The decision has set a leading precedent on what constitutes an ‘arrangement’ connecting old and new employers for the purposes of the transfer of business provisions under the Fair Work Act 2009. Further details of the decision are set out on page 36 in this edition.

“They knew our acquisition strategy was a healthy move.” Michael Halter, Director of Operations, PharmaCare

Michael and his team at PharmaCare wanted to implement an acquisition strategy to increase year on year growth. Because we took the time to get a deeper understanding of their business, we were able to provide the right financial solution to meet their needs, enabling acquisition deals to be rapidly secured. See what we can do for your business. Call St.George today.

The Business Bank you’ll want to switch to.

1300 784 913

stgeorge.com.au/corporate

Things you should know: Application for credit is subject to our credit criteria. Conditions, fees and charges apply and available on request. St.George Bank – A Division of Westpac Banking Corporation ABN 33 007 457 141 AFSL and Australian credit licence 233714. SGBCBB0486_HN_FPC_PH

hotelnews INDUSTRY NEWS • MAR13

12

Five minutes with... Shane Maguire

Photo: Adam Taylor.

This month, Hotel News sat down with South Curl Curl resident Shane Maguire, who set himself a challenge in 2012 to drink a different beer every day for one year. We discover the best, worst and most unusual beers and how proud we should be of our Aussie brews. HN: How did Yeer in Beer come about? SM: Back in 2011, I was invited to take part in Wet July by a mate (to counter everyone who was doing Dry July) and our plan was to drink a different beer for the month and post it on Facebook. Halfway through, I got viral meningitis and ended up in hospital. The joke was that the drinking (despite it being one beer a day) was responsible. While in hospital, my wife suggested I go one step further and try a different beer a day for a whole year and Yeer in Beer was born... in Manly Hospital. HN: Which countries did you source beers from? SM: The majority of the beers were from Australian brewers of varying sizes, from a 300litre microbrewery in Mt. Kuringai to Carlton & United. I also got a bit from New Zealand, which is home to spectacular beer, one of which made it into my top 10 for the year (at number two). The US had a good showing. Japan, Africa and India were pretty ordinary and Scotland and Denmark provided the greatest surprises. HN: Your Yeer in Beer campaign on Facebook gathered great support – did this surprise you? SM: The short answer is yes! I was expecting maybe 100 friends to follow it and have a bit of a laugh. But after a story came out in a Sydney newspaper mid-year, the following exploded. We went from a little over a hundred to over a thousand followers in a few hours. I was getting phone messages asking about radio interviews, which simply made me laugh. HN: What was the most unusual beer? SM: There were a couple that came under the ‘unusual’ banner. One of the standouts was xeRRex from Yeastie Boys in New Zealand – their label actually says it would be undrinkable. They also produce a beer called Gunnamatta that is an IPA infused with Earl Grey blue leaf tea – it sounds a bit suspect but is absolutely spectacular. Another notable is Australian brewery Moon Dog from Victoria, which produces the beers Billy Ray Citrus and Peter Piper’s Pickled Pepper Purple Peated Pale Ale or 7p’s. Official Publication of the Australian Hotels Association (New South Wales)

HN: What was your favourite beer? SM: Through the year, I developed a palate for big flavoured IPA’s. If I was to pick a favourite beer that I will continue to drink (and actually have some in the fridge now) it would be EKIM – After Battle Pale Ale which comes from a small brewery in Sydney. Some pubs have it on tap but because of the limited brewing capacity, it’s sometimes a little difficult to get. But it is worth finding! HN: And your least favourite? SM: I managed to compile a fairly long list of least favourites; it comes with the territory when you embark on a challenge to try so much of one product. There was a lot of beer I didn’t necessarily enjoy but the skill that went into brewing left me thinking about the person that produced it – which led me to calling some beers ‘challenging’. One that comes to mind is a Black Wild Ale with Cherry Plums. The one beer that haunts me (more for the convoluted description of what turned out to be a terrible beer) was from Spain brewed by Estrella. The story tells you about the world’s greatest chef (supposedly) developing the world’s greatest beer that goes well with food. It was pretty disappointing. If you look at the brewer’s website, you’ll see that they have serving suggestions. But that’s simply not what beer drinking is about in my opinion. HN: What did you learn about Aussie brews over the course of the ‘yeer’? SM: The greatest lesson to come out of this journey is how much great beer is produced in this country. I could say something like every pub should sell more Aussie craft beer, but the fact remains that economically it’s not viable for

every business. A lot of people I met are happy to make a pub or bottle shop a destination simply to try a beer they will have available. HN: Which pub is your favourite local? SM: Growing up near Manly on Sydney’s Northern Beaches, my local became the Harbord Hilton. It was the first pub I played pool in and had a beer back on Australia Day 1988. Now at the tender age of 41, I still get up there for a coldie once in a while with my mates. Personally I love walking into any pub and grabbing a schooner – the older and more character-filled the better. The most important requirement save cold beer and clean glasses. HN: What is your next challenge? SM: The next challenge will be to get Beeriosity.com off the ground and expand its content. The website was the logical next step for the massive beer following which started on Yeer in Beer’s Facebook page. Members can get on there and post reviews, comment in the forums, read really interesting beer news from around the world and search through our huge archive of beers by name, country, style or rating. I think there could also be a book in it. Personally, I would like to make short films about some of the breweries I had the pleasure of discovering and allow others to find out about the great beers that are being produced on our fair shores. And if you know anyone at Foxtel, I have a dream about a lifestyle show which finds interesting brewers around the country and around the world, along the lines of Around the World in 80 Beers. But, many friends have joked, next I should try a ‘yeer in the gym’!

hotelnews ACCOMMODATION/TOURISM • MAR13

14

Fast-tracking tenacious talent to the top In just two years, one of the hospitality industry’s star performers could be well on their way to becoming the next head honcho at one of Accor’s leading hotels across Australia. Climbing the career ladder has just become one step easier thanks to the commitment by Accor – Australia’s largest hotel operator – to fast track individuals who have a strong desire and potential to progress within hospitality.

The newly re-branded Novotel Sydney Central is set to thrive under its internationally revered banner.

Perfect timing for Haymarket’s ‘newest’ hotel

Accor has announced the launch of its 2013 Accor Executive Leadership Program to identify and build the hospitality leaders of tomorrow. The two-year accelerated development program enables promising individuals to shoot for the stars and take on a senior management role as a stepping stone to their first General Manager position.

Citigate Central Sydney has rebranded to Novotel Sydney Central, marking an exciting time for the hotel as it undertakes a major refurbishment, while the suburb of Haymarket is in the midst of one of the most progressive urban renewal plans the city has ever seen.

The program also enables participants to explore a specialist area of interest and further enhance their skills and leadership. Successful applicants will undergo two 12-month placements based on their individual skills, experience and personal preferences in line with business requirements, as well as six professional development workshops.

With the University of Technology Sydney business building taking shape across from the hotel’s Thomas Street address and Sydney’s answer to New York’s Highline starting development shortly, Novotel Sydney Central is in the heart of all the action and is set to thrive under its new internationally revered banner.

“At Accor, we are committed to developing our employees to become future leaders and helping them to realise their career ambitions,” said Chief Operating Accor Pacific, Simon McGrath.

“The re-brand from Citigate to Novotel comes at a great time for the hotel and the re-generation of Haymarket will help to bring with it even greater opportunities,” said general ganager for Novotel Sydney Central, Danesh Bamji.

“In our business, it’s all about having talented employees at the forefront and giving our guests genuine and authentic connections. That’s why we are dedicated to nurturing up-and-coming senior leaders and providing them with the support and tools they need to succeed through our executive leadership program.” The program is open to the entire hospitality industry and participants will receive one-onone mentoring and support from the company’s Regional General Managers. The 15 candidates for 2013 will be announced next month.

“For a long time, Haymarket has been seen as a transient suburb and often overshadowed by Darling Harbour and Chinatown. However, with the public works that are currently underway, Haymarket is going to become one of the city’s most exciting precincts, surrounded by cutting edge architecture and great new restaurant and retail areas. While the precinct is very much focused on the future, there is still plenty of history to discover, with Paddy’s Market and Chinatown on the Novotel’s doorstep.” The hotel boasts its own heritage-listed building, the Field House, which is used as the restaurant, giving the hotel its genuine character that will be respected during the refurbishment of the hotel’s rooms and public areas. After being awarded a ‘One Glass Rating’ for its wine list in the Australian Wine List of the Year Awards in 2012, the Field House has never been busier and is one of only a handful of hotel restaurants to achieve a Glass rating and

Official Publication of the Australian Hotels Association (New South Wales)

the only four star property to be recognised in Australia. Boasting 255 spacious guestrooms, the hotel will renovate all of the guest bathrooms and upgrade room furnishings, while the lobby and part of the historic Field House Restaurant will receive a makeover. In keeping with Novotel’s familyfriendly mantra, a dedicated children’s play area will be set up to the right of the lobby and three Apple Mac computer stations will be installed.

A sign of confidence in the tourism sector Rydges World Square has opened its doors to one of the largest conference and events centres in Sydney’s central business district. The new 600sqm space boasts facilities twice the size of the previous area, catering for 500 delegates or seating 380 guests banquet-style. The development is a result of owner Dr Jerry Schwartz’s ongoing efforts to inject capital into his hotel assets, a sign of his confidence in the New South Wales tourism sector. “We saw an opportunity for a large business and leisure conference facility in the CBD, a need for a new venue with state-of-the-art equipment, service and a destination offering for inter-state or international travellers,” Dr Schwartz said. The new conference centre provides access to the latest audio-visual equipment, sound and lighting, broadband and wireless internet as well as a full catering service with flexible options to suit all businesses and delegates. This full conference service compliments the existing 452 accommodation rooms, Square Bar, Sphere Restaurant and being so centrally located, Rydges World Square is only 15 minutes from Sydney’s Domestic Airport by train. The new conference centre design boasts floor-toceiling double-glazed windows, increasing the natural light and opening the space up with a contemporary colour scheme. Nicknamed the Bull Ring, the room revolves around a glass atrium overlooking World Square where the commanding, mythological bull sculpture resides below. The modernised design provides an inviting space for guests to enjoy the best parts of Sydney.

TAA NSW BOARD 2013

BY PETER TUDEHOPE, CHAIRMAN TAA NSW The year commenced with a weak January and indications are that performance, certainly for the first half, will be in line with 2012, with some upside as a result of the fantastic winter program of sports from June through to September. Identifying funding support to assist in increasing visitor numbers continues to be one of TAA NSW’s key priorities through our relationships with Government and bodies such as Destination NSW, Business Events Sydney and the City of Sydney. While we all embrace the vision of Darling Harbour Live, hotels in the city remain concerned at the closure of the convention centre for the three years from 2014 to 2016. We commend the City of Sydney for listening to our concerns and providing support to BE Sydney of $500,000 per year during the closure period. The next few months will see BE Sydney unveil a campaign to drive short-term business during this time. On the other hand, regional business events continue to receive no funding at all. The improved profitability and sustainability of accommodation businesses within regional NSW is reliant on investment in business events. In a TAA NSW survey of properties within a two-hour distance of the Sydney metropolitan area, the proportion of revenue from business events ranged from 12.5 percent up to 55.0 percent of total business. The results of a report recently commissioned by TAA NSW show that the number of business event visitor nights spent in regional NSW has declined by an average annual rate of 2.5 percent over the last decade. Since regional business events funding of $150,000 ceased in 2005, the number of business event visitor nights has declined by 6.7 percent per annum and Regional NSW’s market share of the Eastern Seaboard has declined from 22.5 percent in 2005 to 16 percent YE September 2012. This has resulted in the loss of significant economic benefits to not only accommodation hotels in these regions, but to the surrounding businesses. In an effort to reinstate funding for regional business events, TAA NSW, on behalf of our regional accommodation members, is putting a case to Government in time for its budget process. A further key priority is advocacy around areas that assist hotels to undertake their core business without undue restrictions. To this end, the IR and Legal team is focussed on advocating on your behalf to improve the workplace relations system. Current submissions into the Modern Award review are

Radisson Blu Hotel Sydney

15

Jennifer Brown – Vice Chair

ACCOMMODATION/TOURISM • MAR13

Peter Tudehope – Chairman

Sydney Harbour Marriott aimed at achieving certainty with regard to the number of public holidays to be observed (and paid at penalty rates) in each year. To assist in this advocacy work and to provide hotels with a benchmark of trends in the labour market, TAA NSW will be commissioning research on labour trends in the accommodation sector in the second quarter, with final results available in May. Equally, it is important investment in the Sydney hotel market is protected. It is for that reason that we commissioned the “Supply in Sydney” report last year and have advocated strongly for the need to let market forces dictate supply. We believe that the best way for Government to encourage investment in new hotels is by providing strong support for marketing through Destination NSW and BE Sydney and by investing in demand drivers, such as critical tourism infrastructure. Ultimately Sydney Airport capacity is the number one priority for New South Wales if we are going to achieve our 2020 potential. We were heartened by the outcomes of the VET Report with the Government committing to the development of a NSW Visitor Accommodation Supply Plan, inclusive of the agreement to undertake regular supply and demand studies. In the meantime, our role is to build understanding amongst our industry partners on the amount of new supply coming on line and in the case of the City of Sydney, encourage the removal of red tape and improve their facilitation of investment. In finishing, I would like to note that TAA NSW’s work is far broader than advocacy. Currently the board is evaluating a range of benefits that will deliver real value to members. For the first time, we will be holding an industry IR and Legal oneday conference in Sydney and a series of IR and Legal webinars for our regional members. We are also broadening our hotel specific courses with the introduction of "How to Design, Build and Open a Hotel” course on the 9 May 2013.

hotelnews

Sustaining operator and investor confidence is key

Michael Bourne Hilton Sydney

Frederic Luvisutto The Star

George Bedwani Metro Hotel Sydney

Philip Pratley The Grace Hotel

Nigel Greenaway Crowne Plaza Terrigal

David Donald Parkroyal Parramatta

Brian McHenry Riverside Oaks Golf Resort

TAA NSW Diary Dates 21 March 2013 Media Release Writing Course Time: 8.30am-1.00pm Venue: TAA NSW Training Rooms Cost: $300 + GST 21 March 2013 TAA NSW AGM followed by General Manager’s Meeting Time: AGM 3.00pm-4.00pm, GM’s Meeting 4.00pm-5.30pm, followed by networking drinks Venue: The Grace Hotel, 77 York Street Sydney

Official Partners

The above is a summary of just a few initiatives planned for the 2013 year. The TAA NSW Board is committed to ensuring that 2013 will be a year of ongoing evolution and innovation and we welcome members’ input to ensure TAA NSW continues to support your business. Official Publication of the Australian Hotels Association (New South Wales)

hotelnews HOTEL PROFILE • MAR13

16

The new lobby is sophisticated in its design with a comfortable, residential feel.

Urban sanctuary in the heart of the city

The Parkroyal Darling Harbour, Sydney has unveiled an expansive new lobby as part of its multimillion dollar refurbishment. In what is being heralded as a whole new guest experience right from check-in, the redesign of the 340-room hotel has delivered a vibrant interior palette and the latest in hotel technology. The lobby’s completion is part of the second and final stage of a complete transformation of the hotel that has already taken in the guest rooms and a new club lounge for corporate travellers. The final components of this stage have seen the restaurants and meeting spaces gutted and re-created, completing the new interior which is designed to have a residential feel and make guests feel right at home. “It’s been extraordinary to watch the hotel be taken back to its basic architectural features and re-built from within,” said Craig Bond, Area General Manager – Oceania for the Pan Pacific Hotel Group. “With the finishing touches now completed, guests will think they’ve stepped into an entirely different hotel. However, the one thing we have retained is the amazing people that

Official Publication of the Australian Hotels Association (New South Wales)

have kept the Parkroyal name synonymous with the highest levels of service.” As welcoming as it is striking, the Parkroyal Darling Harbour, Sydney caters to the corporate traveller on the go, families on holidays and young groups travelling through on their Australian adventure. Boasting the latest in hotel technology and uncomplicated, efficient service, Parkroyal Darling Harbour, Sydney is a destination in itself – an effortless reflection of its internationally recognised brand that also captures the spirit of Sydney. From the moment guests enter the lobby, they will find a sophisticated design with a comfortable, residential feel intended to make them feel right at home. A large atrium allows light to cascade to the ground below, the flooring material used making it appear as though the light is penetrating through the floor. The same welcoming, residential feel is used in each of the guest rooms with bespoke furnishings and decorative touches throughout – designed to offer a calm oasis amidst the hustle and bustle of the CBD. The Superior and Deluxe Darling Harbour View rooms offer state-of-the-art features, the latest

hotelnews

Photos: Tom Evangelidis.

in technological developments and in-room amenities. The larger Executive Suites offer a lounge room, spacious bathroom and breathtaking views and are ideal for extended stays with all the creature comforts of home.

17

HOTEL PROFILE • MAR13

The new Parkroyal Club Lounge also carries the residential theme featuring timber flooring, accent rugs and sumptuous furnishings to make guests feel at home, allowing them to immerse themselves in the lounge’s exclusive offerings. The hotel’s restaurant, Barkers, was one of the final areas to be refurbished and offers contemporary Australian favourites from breakfast through to dinner. Named after Barker’s Mill, a textiles factory built near the hotel site in the 1820s, the restaurant is housed within the hotel and boasts stunning views across the city. Finally, the hotel offers a variety of meeting rooms including the Cockle Bay Room, the Rose Bay Room and the Darling Harbour Boardroom, equipped to manage all events with ease. Working with acclaimed designers Hassell, the approach to the new fit-out of the Parkroyal Darling Harbour, Sydney is one of innovation, with an emphasis on comfort and modernity. Natural tones and finishes are sustained throughout, with neutral greys and fresh blues and greens contrasting to exude the sense of an urban sanctuary. As part of its refurbishment, the hotel has incorporated the latest technological developments for hotel design and operations to further enhance the guest experience. The latest hotel communications systems allow key details such as guests’ preferred times for their room to be cleaned, special touches they like in their room and their ideal checkout times to be conveyed to relevant staff prior to their arrival. During their stay, a new energy management system ensures that room temperature is adjusted to the guest’s comfort whenever they are in the hotel, while conserving energy when the room is unoccupied. As an enhancement to guest security, an innovative room key card will be able to track guest movements internally, allowing staff to easily recognise whether a guest with a message or a package waiting has returned. It can also alert staff when a room door has been left ajar, so that necessary safety measures can be taken. A gateway to the best of Sydney and with fabulous views over Darling Harbour, this newlook four-and-a-half-star hotel has the facilities to make every stay memorable. Official Publication of the Australian Hotels Association (New South Wales)

hotelnews

The new way to meet at Four Seasons Hotel Sydney

INDUSTRY NEWS • MAR13

18

Four Seasons Hotel Sydney is redefining the way guests meet, offering a bespoke home-style approach with the launch of four stunning new residential meeting suites. Created by award-winning designer Michael McCann, the hotel has transformed the entire level two space overlooking the atrium lobby from the hotel’s former Kable’s restaurant and Private Dining Room to four creative and flexible meeting suites – Studio One, Studio Two, Studio Three and The Residential Suite. Setting itself apart from traditional hotel meeting rooms, the focus is on creating a stylish yet relaxed and homely environment, offering ample lounge space to ensure clients meet in comfort. Menus have been redesigned to offer bespoke home-style cuisine each day of the week, ensuring a variety of options across multi-day events. With a capacity of up to 120 guests, The Residential Suite – resembling a designer lounge-cum-boardroom – offers state-of-the-art technology with a projector screen and a 60-inch LED television stored inside a stunning hand-crafted timber side-board. Adding to the room is an adjoining lounge area featuring Italian fabric, custom-made lounges and armchairs, a central hand-made timber coffee table and brass trunks. Warm timber shelving houses a range of quirky homewares including a woven rubber bowl with white marble eggs, copper shoe and plaster roller-skate. The Studios offer flexible space, catering from 18 to 180 guests in a range of configurations. These suites offer the latest in audio-visual technology

and sound proof and visual room dividers provide separation from one large space to three more intimate rooms. In keeping with the residential ambiance, the Studios feature a stunning collection of original ceramic, stone and porcelain artworks designed by top artists from the UK including Richard Godfrey, Craig Underhill and Peter Beard – representing one of the largest collections of its kind in the world. These pieces create a gallery-like appearance, individually showcased on floating glass shelving around the perimeter of the space. In addition, the hotel has transformed the former café into a relaxing lounge area available exclusively for guests using the Studios and Residential Suite. Two breakout areas featuring hand-crafted tortoiseshell inspired wooden and leather veneer armoires are located at either end of the Studios allowing guests to enjoy all day self-serve beverages and snacks.

Four Seasons Hotel Sydney General Manager, Vincent Hoogewijs, said the new meeting suites are a welcome addition to the hotel. “This is the final phase of a large scale three-stage refurbishment and one we are extremely proud to share with our guests,” he said. “The suites are not only an ideal place for large-scale meetings and conferences, but the residential feel we’ve chosen creates an ideal venue for weddings, while the Residential Suite transforms from meeting by day to private dinner by night, anything is possible.”

LIONDOS Unique Corporate Wear

Contact Liondos about your corporate wear needs Liondos has the most unique corporate wear available in Australia, a family established business for over 25 years who work with over 250 companies all over Australia. Liondos manufactures shirts, ties, polo tops, t-shirts and all types of promotional wear such as ties, caps, leather folders etc with any type of logo embroided or printed on the specific item.

Contact Max for an appointment or catalogue n: (02) 9597 2175 e: [email protected] w: www.liondos.com.au Liondos showroom is located at 53 President Avenue Kogarah 2217

Open Saturdays and after hours by appointment only Official Publication of the Australian Hotels Association (New South Wales)

Called Out Tonight? Party Right, the resource aims to minimise alcohol-related harm among young people by educating them about the impacts that drinking can have on themselves, their friends and their community.

BY ELIZABETH TYDD, EXECUTIVE DIRECTOR, OFFICE OF LIQUOR, GAMING & RACING (OLGR)

This ground breaking resource supports the Government’s focus on individual responsibility and provides students with the information they need to make safe choices about alcohol consumption and to question behaviour and common-place perceptions about alcohol use.

The Office of Liquor, Gaming and Racing (OLGR) is accountable for the development, implementation and integrity of the regulatory framework across alcohol, licensed clubs, charitable fundraising, public lotteries and gambling activities in New South Wales. Our key mantra to industry members is understand your obligations under the legislation and take steps to promote a positive compliance culture at your venue. In 2013/14 the OLGR will be maintaining a rigorous compliance schedule and working together with police to identify and target that minority of licensed venue and related operators who continue to flout the law. Breaches of trading hours For example, in February we reported three licensed Sydney restaurants had been fined $1,100 each and named on the Three Strikes public register for operating outside their authorised trading hours. In one case, a licensed restaurant was trading with patrons drinking alcohol three hours after its approved 11.00pm closing time. A range of potential issues can arise when licensed venues breach their trading hours including excessive drinking over extended periods, neighbourhood disturbance, as well as associated problems such as alcohol-related anti-social behaviour, violence, street offences and an increased risk of drink driving. Engagement and awareness Hotel operators can improve compliance by engaging with local authorities including police, councils and neighbours to help identify and address issues at an early stage. Awareness of regulatory obligations is important and hoteliers are urged to regularly check www.olgr.nsw.gov.au for tips on good compliance practice and to keep abreast of licensing law changes. The OLGR is developing an increasingly strategic approach towards compliance, guided by a compliance and enforcement policy which is currently being developed.

High school students can use Out Tonight? Party Right to learn how to have fun safely and responsibly while staying on the right side of the law. The resource is freely available online for high school teachers and students as well as the community at www.partyright.nsw.gov.au explicit and likely to encourage excessive drinking in breach of the state’s liquor laws. The Scary Canary was ordered to cease several promotions on its website and Facebook page and refrain from future similar promotions or face a $5,500 fine. Licensees are required by law to encourage responsible attitudes and practices towards the promotion, sale, service and consumption of alcohol. New Environment and Venue Assessment Tool The OLGR has developed and introduced a new resource, the Environment and Venue Assessment Tool (EVAT), to support decisionmaking on applications for new liquor licences. EVAT considers location-based risk factors including availability of late night transport and community impact as well as venue-based risk factors including the type of liquor licence, venue capacity, late night trading, membership of a liquor accord, and venue-based mitigation strategies. The location and venue factors for each locality in NSW have been mapped as part of the EVAT development process to ensure consistency in assessing risk. This tool helps decision-makers to make assessments based on targeted location-based risk and premisesbased risk. The EVAT tool is being trialled for 12 months. This pilot will be fully evaluated before next steps are decided. The trial will take place in the City of Sydney LGA with the OLGR working closely with council staff to ensure the assessment tool is deployed effectively. In January, I briefed the AHA NSW Executive Committee on the research that informed the development of the EVAT tool. Visit www.olgr.nsw.gov.au for more information about the trial.

Scary Canary alcohol promotion ban

Out Tonight? Party Right education resource

The OLGR ordered Sydney bar the Scary Canary to cease a series of Australia Day week promotions deemed indecent, offensive, sexually

The OLGR has developed and released an internet-based alcohol education resource for high school students to promote awareness of

Busy year ahead In 2013/14, the OLGR is continuing its intelligence-driven and risk-based compliance approach to monitor known and emerging issues including: • Monitoring and enforcement of Responsible Service of Alcohol (RSA) in higher risk precincts including Kings Cross, Wollongong and Newcastle; • Increased monitoring and inspections of hotels and registered clubs to assess existing practices and test our risk-based assumptions; • Increased monitoring of liquor promotions to target irresponsible practices; • Targeted audits of hotels and registered clubs to check harm minimisation and governance practices; • Administration of the Declared Premises ("violent venues") scheme and Three Strikes disciplinary scheme; • Monitoring of packaged liquor and internet sales compliance; • Targeted audits of Community Impact Statements submitted in support of liquor licence applications; • Audits of Registered Training Organisations delivering RSA courses; • Ongoing monitoring of “party boat” compliance; • Engagement and monitoring of NSW major events; • Working with co-regulators, especially police, to address hotspots including Kings Cross and Byron Bay; and • Building reliable data in our licensing system, including address-related information for licensees and managers. The OLGR will be issuing a 2013/14 Compliance Plan to outline proactive compliance projects, set priorities for the year and engage with stakeholders to ensure industry is aware of key known and emerging risks in their environment. Official Publication of the Australian Hotels Association (New South Wales)

hotelnews

Gearing up for a busy year

19

LIQUOR & GAMING • MAR13

the potential risks and dangers associated with alcohol consumption.

hotelnews HOTEL PROFILE • MAR13

20

The main bar is 15 metres long and with its practical design, is a real centrepiece on the ground floor.

Fit for a King Winner of the 2012 AHA NSW Best New/Redeveloped Hotel (Country) Award, the Royal Hotel Queanbeyan is a classic story of rags to riches. Hotel News looks at how the hotel was completely turned around to now provide one of the best hospitality destinations in the state, while setting a benchmark in hotel design and construction.

Built in 1926 and situated in the middle of the city, the Royal Hotel has always been an extremely beautiful, heritage-listed building. It hasn’t always had the best reputation though and was once considered one of the roughest pubs in New South Wales. The hotel hadn’t received any attention in some 30 years. The local community generally avoided the hotel and the city centre in general was not a nice place to visit. When Pubfunds purchased the hotel, managing director Peter Griffiths immediately saw its potential. Joining the Astor Hotel and Tattersalls Hotel, both in Goulburn and both successfully redeveloped, the transformation of the Royal Hotel has turned heads both in the local community and the industry as a whole. “What we were hoping to achieve with this redevelopment was to bring the hotel back to life,” Mr Griffiths told Hotel News. “It was down and out for some time and didn’t serve any food for about three years. So we thought the best way to bring it back was to create a family and female friendly hotel that was food focussed.”

Photos: Chris Canham Photography. Official Publication of the Australian Hotels Association (New South Wales)

With a good eye for hotels that have room for improvement, particularly in the food stakes, Griffiths appointed Fugen Constructions in October 2011 to commence the renovation which saw the entire site redeveloped from start to finish. A strict management program was devised by Fugen for Pubfunds to minimise disruption to the hotel’s business during the construction period and keep it fully operational.

“Fugen were brilliant in that the renovation was planned and staged really well,” he said. “We were able to keep the hotel open for trade the entire time.” Carried out in three stages, the re-build project was aimed at improving operational efficiency and increasing capacity by utilising the large, unused spaces inside the hotel. “The aim was to create a modern, casual pub atmosphere whilst highlighting the elements that pay tribute to the heritage of the building,” said Fugen’s managing director, Stephen Flannery. “Using our industry know-how and experience in the hospitality industry, we have restored the Royal Hotel to its historic beginnings.” The interior of the building was completely demolished and the heritage listing of the hotel meant that very little construction work was carried out to the exterior of the building. The external facade was re-tiled and painted and the original brickwork was given a good acid wash and, as a result, the hotel was awarded the Queanbeyan Council Heritage Award. Inside, the public bar was redeveloped and the 15-metre long bar with fantastic lines and practical design is now the centrepiece. This area also features a new sports bar, a renovated cellar and a 10-foot high photo of the hotel’s original owners. ... continued page 20 ...

Royal Hotel Queanbeyan

Fugen Constructions is proud to have worked on the newly refurbished Royal Hotel, Queanbeyan – winner of the 2012 AHA NSW Best New/Redeveloped Hotel (Country). For your next construction refurbishment please contact: Stephen Flannery Managing Director Level 1, 9-13 Underwood Ave PO Box 659 Botany NSW 1455 P: (02) 9289-3700 E: [email protected] www.fugenconstructions.com.au

hotelnews HOTEL PROFILE • MAR13

22

Photos: Chris Canham Photography.

A contemporary dining area was designed to cater for more than 150 guests with an upgraded bistro and state-of-the-art kitchen fitout, which was the main objective all along. Griffiths, a respected restaurateur, has proven time and time again that he knows how to make an operation successful and profitable. He has really hit the mark at the Royal Hotel, which is now dishing out 2,500 to 3,000 meals a week. “Our food operation is all in-house and Peter’s eye for detail has enabled Pubfunds to turn this and other hotels around,” said the Royal Hotel’s licensee, Adrian Sandrey. “For this reason, our food is proving to be really popular and we have been awarded 2 Schooners in the 2013 Good Pub Food Guide.” The hotel now has both an indoor and outdoor gaming area, an additional bar in the gaming area and a beer garden located in the middle of the hotel that has emerged as a main attraction. The 13 accommodation rooms on the second level of the hotel are brand new and include ensuites. The old communal room has been turned into a fully-equipped conference/function room. The two larger function areas on the second level will be upgraded in the near future. Official Publication of the Australian Hotels Association (New South Wales)

“The local community has embraced the hotel and we’re seeing people come that haven’t set foot in the place for 30 or 40 years!” Mr Sandrey continued.

“The Royal Hotel has always had a unique presence in the area due to its heritage and is certainly held in high regard by the locals,” Flannery said.

“We are really proud of what we’ve achieved in the short time that the hotel has been reestablished and we will continue to strive to be an industry leader.”

“This was a project that we were extremely proud to have been involved with and it is a real standout in Queanbeyan.

A relatively smooth project overall, the only real challenge for the builders and contractors was that the local council was working on the streetscape at the same time and an unforeseen cost was when the roof needed to be replaced in conjunction with a new awning. Fugen, who rely on an open and no surprises approach to communication and risk management, ensured that Pubfunds was kept up-to-date during all stages of the redevelopment with regular face-to-face meetings, site walks and detailed documentation outlining each step of the assigned works. Due to this, the end result was a win-win and exceeded all expectations in delivering a venue to cater to all sectors of the market. Stephen Flannery also explains that like the focus on food here at the Royal Hotel, the industry will continue to see an emphasis in relation to food services in hotels.

“As we have seen over the past few years, there will continue to be increased operational functionality in hotels for food services as we see a focus on improving the physical appearance of dining and bistro areas and innovation in food service.” With the prestigious award from the AHA NSW and industry recognition in the 2013 Good Pub Food Guide, Griffiths is looking forward to bringing more of the same in the coming months. “Feedback has been spectacular all round and it’s recognition for all the hard work that everyone puts in,” he said. “We have a really dedicated team of people in the back and front of house, as well as our housekeeping staff. “It’s been exciting, but we still have a long way to go. We’ll keep it fresh and maintain what we have already achieved.”

“Can you say you love your bank?” James Stevens, CEO, Roses Only

James Stevens wasn’t getting what he wanted from his Business Bank, so after having a conversation with St.George he switched. When online businesses were facing a challenging environment, St.George believed in entrepreneurs like James. And because of our continued commitment to helping James grow his business, Roses Only have never looked back. See what we can do for your business. Call St.George today.

The Business Bank you’ll want to switch to.

1300 784 913

stgeorge.com.au/corporate

St.George Bank – A Division of Westpac Banking Corporation ABN 33 007 457 141 AFSL 233714 Australian credit licence 233714.

SGBCBB0486_HN_FPC_RO

hotelnews BAR PROFILE • MAR13

24

The rooftop bar at the Aurora Hotel is the largest outdoor offering in Surry Hills and is popular with the corporate lunch crowd as well as private functions all-year-round.

Raising the bar... to the rooftop of the Aurora Hotel

With three levels of hospitality catering for all demographics, the Aurora Hotel is a modern venue in the heart of the city.

Whilst small bars are becoming increasingly popular in NSW, the large-scale operation of the Aurora Hotel, including the successful rooftop bar which is a venue in itself, is offering a diverse range of facilities under the one roof.

On the street level, the public bar caters to all sports enthusiasts 24 hours a day, seven days a week, while the Kippax Lounge on the first floor is an open-plan dining and function space featuring its own wraparound balcony that seats up to 80 people. The first floor bar has an extensive wine, cider, beer and cocktail selection and is a popular choice in the local area for the corporate lunch crowd and after-work drinks.

Outdoor drinking and dining is a rapidly growing market, following in the path of major cities all around the world. Here in New South Wales, hoteliers are keeping-up with the trend, designing bars to cater for this demand.

On the top floor of the hotel sits the rooftop bar, an open-air oasis with views overlooking Central and Sydney Tower. Its sheer size and accessibility have made it a much sought-after destination in Surry Hills for the after-work crowd on Thursdays and Fridays and for private functions all-year-round.

“Weekends see many pop in on their way to sporting events and festivals and week-to-week our clientele is always changing.”

First opened in 2007, the rooftop bar has continued to evolve to meet growing patron demand and, according to licensee Ash Mitchell, the fact that it is well-protected from the elements whilst maintaining an outdoor feel, has made it a great success with the locals. “As the largest outdoor offering in Surry Hills, the bar has become our primary focus moving forward and in creating a prime function space in the CBD,” Mitchell told Hotel News. “The emphasis is on providing a relaxed atmosphere for casual drinking and dining and year-round protection from the elements with the installation of heating and cooling solutions for maximum patron comfort.” Official Publication of the Australian Hotels Association (New South Wales)

“Our clientele comes from a very broad demographic. Monday to Friday we attract a lot of local trade of all ages and occupations who live and work in the area,” Mitchell said.

Due to this, the Aurora Hotel’s menu changes almost daily, offering a solid selection of classic pub food and modern Australian cuisine. Danielle and Kevin Harris from the Darley Street Bistro are the team which head-up the kitchen at the Aurora Hotel and have enjoyed much success in their first 12 months. And as for what the industry can expect to see from the Aurora Hotel this year, Mitchell is brimming with excitement. “We have plans in place for a renovation of the Kippax Lounge and rooftop bar later this year, which we are really excited about,” he said. “With the ever-growing market and the increasing demand and popularity of rooftop bars in Sydney, our focus will be on improving this space for current and new clientele.”

Sneak peek: Ainsworth’s latest Premium Plus™ titles will be released at CMA 2013: Inca Reef Grand™, Red Wolf™, Tower of Fortune™ and Reels of Wheels™ in the all new Mega Top A560™ and Wide Boy A560™ cabinets featuring a 32” LCD top box!

IGT’s dazzling new theme bank, Diamond StrikeTM, plus a refreshed cabinet line-up and more than 40 games will be on show at this year’s annual CMA conference and expo.

Ainsworth’s GamePlus™ game library will also see innovative updates to the now legendary Double Shot® range, Triple Shot™, Play 100Lines™/50Lines™, High Denom games and Thunder Dragon™! Furthermore, look out for the all new Multiplay Big Time II™ multigame/ multi-denomination series!

IGT’s headline act, the Diamond Strike™ theme bank, has a clever substitute feature on the fifth reel and strong player-centric branding. Super Stacks™ was IGT’s runaway success in 2012 and the product range has been broadened with the release of The Temple of Zeus® 2 (pictured right), a high denomination derivative of IGT’s proven performer Goddess of Gold. All games will be featured on IGT’s bigger and brighter cabinet – the IGT bluechip® Neo-N. IGT’s head of marketing Nigel Turner said CMA provides a strong platform at the start of the year to showcase some of the company’s brightest stars to the hotel industry. “We’ve given the IGT bluechip Neo cabinet a mini-makeover with wider game screens and multi-coloured edge lighting that phases and pulses with the game. We’ve updated the name to make it the bluechip Neo-N where the ‘N’ denotes the ‘Next’ generation for our machine. It’s based on the same technology so our back catalogue of bluechip Neo games is available on this,” Mr Turner said. “The introduction of IGT’s Super Stacks game last year has been a strong success. Goddess of Gold was a customer favourite and we have built on this to develop a suite of games including The Temple of Zeus 2 and Summer Queen 2 which will be unveiled at the show. “Our theme banks have always been good performers for our customers and so we expect Diamond Strike to be the same.” When it comes to systems, IGT’s Advantage Club System is one of Australia’s preferred gaming systems, with more than 15 venues purchasing it to replace their existing systems in just the last six months. “IGT Advantage Club® provides hotels with a comprehensive solution that not only allows easy auditing but also provides tools to

Unique player presentation and ultimate flexibility for the operator, Ainsworth brings to you an unbeatable combination for success. Come and see Ainsworth’s enticing portfolio of products. For more information, please contact [email protected] or visit www.ainsworth.com.au * This editorial has been provided to Hotel News by Ainsworth.

strategically manage a game floor and enables personalised marketing campaigns,” Mr Turner continued. “Additionally, we were the first in Australia with a voluntary pre-commitment module.” * This editorial has been provided to Hotel News by IGT.

Play the future It’s time to ‘Play the Future’ at CMA 2013 with Ainsworth’s strongest, most diverse product portfolio yet! What’s more, the new products on display will clearly demonstrate the creative and innovative edge Ainsworth brings to the industry. Unlock power and mystery with Year of the Snake™, one of Ainsworth’s newest Double Shot® titles that will be on show at the CMA. The market leading Double Shot® brand offers the perfect game style for the real slot player featuring a two level progressive, rapid hit bonus prizes and a unique array of re-triggering free game features.

Ainsworth’s high performing 4-level SAP: Quad Shot® will again fire up the stage with new electrifying titles: Big Thunder®, Moon Money®, Pearl Power®, Golden Glory® and Wonder Wizard®. Incorporating a strong 50Line math Official Publication of the Australian Hotels Association (New South Wales)

hotelnews

model, Quad Shot® is an innovation not to be missed!

25

GAMING & WAGERING NEWS • MAR13

IGT to unveil its brightest stars at trade show

hotelnews GAMING & WAGERING NEWS • MAR13

26

Aristocrat embraces a year of opportunity

Giving your gaming floor a competitive edge

2013 marks Aristocrat’s 60th year in the Australian gaming industry. During this time, the industry has evolved from modest beginnings to a dynamic, complex, global business driven by technology and innovation.

SHFL entertainment (formerly Shuffle Master) is riding high in 2013 on the back of the outstanding performance of its recent catalogue of games.

Aristocrat believes the coming year is going to be full of opportunity, as the Australian market recovers some confidence after a period of regulatory uncertainty and subdued consumer sentiment. Aristocrat is ready with an exciting pipeline of new games and products targeted to meet the needs of the NSW hotel industry.

88 Fortunes has set a new benchmark for the SHFL brand with more than 500 units already placed in NSW venues (and still growing), driven by its sustained high performance over the last six months. Sure to become one of the most installed game titles in the state, this game is an absolute must-have game for every hotel gaming room worth its salt.

Their product offering for 2013 and beyond has been developed to meet changing player and venue needs.

Adding further punch to the SHFL game range is its younger stablemate, 5 Treasures, which has come out of the gates with a flying start emulating the same exceptional performance, achieving more than $500 average daily revenue per machine in NSW hotels*.

For example, Players Choice™, which has been a great success in NSW, will be extended to include new denomination offerings, an exclusive Viridian 19" pack and much more. Players Choice™ has become synonymous with great value and strong performance and the forthcoming Players Choice™ Classic Edition and Players Choice™ Essentials in the Viridian 19" cabinet will further build on this. Innovation is a cornerstone of Aristocrat’s business and White Wizard™ is great example bringing new ideas to the market for the benefit of customers and players. Due for launch in April, this game includes an all-new feature with expanding reels which provide the player with 16,000 ways to win and an incrementing mystery pick not seen before on an Aristocrat game.

Jackpot Reel Power™ is another new brand range taking gaming rooms by storm with its first two releases – Inca Fortune™ and Jade Mountain™ – performing well in venues right across NSW. White Tiger™, the third game in the Jackpot Reel Power™ range, was released in January and is already performing very well. White Tiger™ expands on a successful concept and incorporates a strong jackpot profile married with innovative base game play, including stack wilds. Expect more games in the Jackpot Reel Power™ range through 2013 and beyond. Official Publication of the Australian Hotels Association (New South Wales)

88 Fortunes and 5 Treasures are leading the charge by posting exceptional figures in New South Wales hotels.

As a global gaming leader with a deep commitment to the Australian market, Aristocrat takes an active approach to promoting responsible gaming. Their vision is for an Australian gaming and hospitality sector that is vibrant, socially and economically sustainable and welcomed in the communities in which they operate. To this end, Aristocrat will continue to work closely with customers, regulators and other stakeholders to ensure gaming policy is affordable, effective and addresses problem gaming rather than the overwhelming majority of people who gamble recreationally and responsibly. As details of new Federal EGM regulations become clear over the coming months, Aristocrat looks forward to providing certainty about the development and upgrade path of their Gen 7 products. * This editorial has been provided to Hotel News by Aristocrat.

Diary date! Australasian Gaming Expo 2013 13-15 August 2013 Sydney Convention and Exhibition Centre, Darling Harbour

Aside from the fact that these games are holding positions in the top ten 1c games in NSW hotels (and no sign of slipping yet), these two are a perfect pair offering a common second-screen interactive jackpot feature that also have variety through their different free games features with a $6.00 maximum bet for wider appeal. Over the next few months, hoteliers will be further spoilt for choice with a swag of innovative game concepts designed to drive gaming room performance. These include HERO, the first of the new BLOCK PAYSTM series, Imperial Fortunes and Chilli Fever Blaze PaysTM targeting the mid-denomination segment. Nearly 30 years of experience in designing games right here in Australia for Australian players, combined with proven sustained performance and innovation, SHFL entertainment’s range of products delivers your hotel gaming installation a competitive edge. For more information contact your SHFL entertainment representative Ray Brown on 0417 234 001.

Source – maxgaming data February, NSW hotels, 1c games, as at 13/02/13.

*

* This editorial has been provided to Hotel News by SHFL entertainment.

hotelnews WINE NEWS • MAR13

28

Save the date for Australian wine’s most important event

A glass of red wine is good for you Fox Creek Wines have announced they will be sponsoring The North Face 100 in 2013, recognised as Australia’s most revered trail run. The announcement is the result of CEO Paul Rogers’ personal journey who, after taking up running to lose weight, is now showing others how quality food and wine go hand-in-hand for the fittest of people. Three years ago, after an extended promotional trip overseas, Fox Creek Wines CEO Paul Rogers came back to Adelaide quite a few kilos heavier than when he left. Deciding he needed to do something about his health, he took up running. What began as a struggle to run to the end of the street, turned into his participation in Adelaide’s 12km City to Bay fun run and over the course of 2010, Paul lost 15 kilos and dropped six inches off his waist. In 2011, Paul read Dean Karnazes’ book, ‘Ultra Marathon Man: Confessions of an allnight runner’ which sparked an interest in ultra-running (the term ultra denotes any distance greater than 50km) and in September 2011, he decided to take part in the ‘Yurrebilla 56km Ultra Trail Race’ in the heart of Adelaide. With his longest training run being just two hours, Paul felt completely unprepared; however, he managed to finish his first ultra in nine hours and 20 minutes. He was totally exhausted and barely able to walk, but the event unlocked a new competitive drive in Paul and running would never be the same again. In May 2012, Paul faced his biggest challenge yet, The North Face 100, an annual 100km ultra-marathon trail run event located within The Greater Blue Mountains World Heritage Area of Australia. It is one of the most talked about endurance events of its kind, complete with undulating mountains and rugged terrain. Once again, Paul felt unprepared for the endurance test the race would be, but he outdid his own psyche and successfully finished in 25 hours, six minutes. Paul competed in the Adelaide 24-hour run around a 2.2km track in North Adelaide in July of 2012 and returned to the Yurrebilla 56km race in September, this time successfully finishing 1 hour, 23 minutes ahead of his first attempt. He completed the year with a gentle 64km run in the Victorian High Country which incorporates Victoria’s third tallest mountain, Official Publication of the Australian Hotels Association (New South Wales)

Savour Australia 2013 is the most comprehensive look at Australian wine to be undertaken.

Mount Feathertop and eighth tallest, Mount Hotham. As part of this run, Paul provided bottles of Fox Creek Wine to be presented to the winners and was amazed at the positive response from the participants and prizewinners. Not only were runners trying extra hard to win the wine, but it dawned on Paul that these incredibly fit, ultra-runners really enjoyed a premium bottle of wine. Throughout the 18 months that Paul has been involved in ultra-running, he has observed how differently he views food and drink. “When you are spending 24 hours out on a trail somewhere, in the middle of nowhere, when it’s cold and dark, the last thing you want to be carrying is extra weight,” he said. Paul realised that he, like his fellow ultrarunners are very particular about what they ingest, so if they are to splurge and have a drink, only the finest quality wine will do, and thus the idea of sponsoring the North Face 100 was born. “It is Fox Creek Wines’ first association with such a high profile ultra-race and we feel The North Face 100 is a very unique trail running event which we are extremely proud to be associated with,” Rogers said. Race Director, Tom Landon-Smith is also very pleased to have Fox Creek on board. “This is a superb and quality wine fit to join this fantastic event. We are sure the participants will welcome Fox Creek Wines with open arms – especially as a toast at the finish!” he said. Rogers will be one of 1,000 entrants participating in the 2013 event on 18-19 May and now that he has a complete understanding of what the race entails, he is preparing himself physically and mentally, with the ultimate goal of completing it within 20 hours to receive the coveted ‘bronze TNF100 belt buckle.’ For more information, visit www.thenorthface100.com.au

Australian wine is advancing into a new era with its quality, diversity, appeal and secure supply making it a product for now and into the future. Don’t miss out on this opportunity to learn about how to maximise your profits through Australian wine. The event will take place from 15-18 September 2013 at a soon-to-be announced iconic Australian location. It will include conference sessions covering critical business topics and busting the Australian wine business myths: Australian wine as a profitability partner, supply chain security, leading new research and insights, global trends, resource efficiency, industry thought leaders and international guest speakers. Delegates will enjoy in-depth wine tastings and an impressive program of dining experiences, designed at bringing Australian wine, food and lifestyle together. Who will benefit

Savour is for international distributors, retailers, importers, on-premise trade, sommeliers, media and Australian wineries. Put the dates in your diary and a host city, keynote speakers and programs will be announced during the coming months. For more information contact Wine Australia General Manager, Market Development James Gosper on [email protected]

hotelnews

Autumn wine wrap

29

A new look for Devil’s Corner Brown Brothers has announced the release of the new-look range of Tasmanian premium wines, Devil’s Corner. This range, first developed in 1999, has stepped away from a traditional label and taken on the breathtaking artwork by local Tasmanian artist Rebecca Birrell, exclusively commissioned for this wine. Rebecca’s works depict the intrepid waters of the Tamar River, in an area known as Whirlpool Reach; a place where many sailors came to their peril as they aimed to seek sanctuary in the calmer upstream waters, known as Devil’s Corner. The release of the new-look range of Devil’s Corner coincides with the establishment of a site office on the Brown Brothers vineyard, ‘The Hazards’. This site, located on Tasmania’s East Coast, will be the home of the Devil’s Corner range, with the site offering a tasting experience for visitors whilst looking over the famous ‘Hazards’ of the Freycinet Peninsular.

Every autumn, I receive nearly a thousand samples to taste for the Australian Wine Vintages book http://www.thegoldbook.com.au and app. It is an intensive tasting time combined with lecturing at night and attending new vintage release lunches and dinners. The changing of the seasons and cooler weather allows us to drink a wider range of wines than my preferred summer drinks of sparkling, young and old Rieslings and Semillon and pale dry rose styles. Autumn is also an ideal time to review the previous vintage in aromatic whites as they will have settled down from bottling and be starting to flex their aromas. This year, the 2012’s Rieslings (varietal sales down 2 percent in 2012) have inspired me as the wines are exceptional – Clare, Watervale, Eden Valley have so many really good wines that appeal to the novice and the professional. It is a year with good acidity so tasting is critical if the wine is to be served with food now. Many are cellaring styles with high acidity and will drink well for the next 20 plus years. The flood of imported white wine (in 2000 we imported 3.7 million litres, today 56.4 million litres) continues with much of it being a tidal wave of New Zealand Sauvignon Blanc (NZSB), yet intelligent Australian winemakers are looking for some way to make a interesting wine that is different.

“We see a great future in cool-climate wines, such as Pinot Noir and Tasmania is offering the perfect growing conditions for these varieties,” said Brown Brothers’ Executive Director Ross Brown, who also mentioned that there are plans for a world class cellardoor to be established at the Hazards Vineyard in coming years.

The fashion for NZSB (up 15 percent last year) will pass as these wines are not really good with food, but are great before a meal or as a casual glass. Other imports will take their place. The more modern “Sauvignon” styles without the “Blanc” are a whole new direction. Moorilla, Taltarni, De Bortoli and Dominique Portet all make complex textural wines that suit me in autumn better than a simple glass of savvy.

The wines included in the Devil’s Corner range are: NV Chardonnay & Pinot Noir Sparkling, 2012 Riesling, 2012 Pinot Grigio, 2011 Chardonnay, 2012 Sauvignon Blanc and 2012 Pinot Noir.

The current state (sales up 27 percent in 2012) of Pinot Gris (the grey pinot) is greyer, more boring and rather confused with a handful of makers in the zone with a style that relates to the label, but most are in the middle neither

WINE NEWS • MAR13

Welcome to the first in our guest wine writer’s columns, where we look at the latest trends and releases according to the seasons. This month, Rob Geddes takes us on an autumn tasting tour...

gris or grigio. The Gscale (a back label code revealing the style) is the answer and good on Curly Flat for their Grigio. Chardonnay (sales down 4 percent last year) releases at this time see the commercial and premium (Reserve) wines available. Chardonnay is on the move and consumers are getting more certain about what to drink. The modern style is around 12.5 percent and the older, richer, more mouth-filling style was 13.5 percent – we need to recognise both have a place on shelves and buy according to style, which I am fairly happy to say is roughly indicated by the alcohol level. Both are great. Premium reds (i.e. those with two years or more barrel age) will be up for tasting such as Penfolds’ new releases. 2010 was a great year for South Australian reds – ripe flavours and full-bodied rich textures in just about all wines. 2011 is more interesting and complex with more spice to the fruit and less tannins making them good with food. Pinot is the ideal wine and the 2010’s from the Yarra, Mornington, Macedon and Tasmania are exceptional and will be the mainstream of my autumn drinking. Two producers who have impressed overall are Wolf Blass and Jacobs Creek as their brands have meaning to me with Wolf Blass delivering in the rich ripe vein of Australian generosity and Jacobs Creek almost the blushing bride with more finesse and freshness. Rob Geddes MW is the author of Australian Wine Vintages Gold Book 30th Edition. For more than 30 years, the Gold Book has been delighting drinkers by highlighting the best wines and most consistent producers with notes on what to drink, when to enjoy and how much to pay for more than 5,000 wines. http://www.thegoldbook.com.au Official Publication of the Australian Hotels Association (New South Wales)

hotelnews INDUSTRY NEWS • MAR13

30

Fake ID website shutdown The importance of licensees ensuring their staff and security thoroughly check the identification cards used by people to prove they are over 18 was reinforced recently when a website operating out of Victoria was discovered advertising good quality, falsified identification cards to students and other underage persons. Advertised as “novelty” fake identification cards, the website Fakies (www.fakies.com.au) contained various types of ID from around the country and around the world that could be used by minors seeking to enter licensed premises unlawfully. Concerned members contacted the AHA NSW when this site was detected advertising on Facebook in late December 2012 and the NSW Police Force Fraud Squad was immediately informed. A subsequent investigation resulted in arrests in Victoria in mid-January 2013 and the website was shut down. An alternative site was activated, then also shut down. It is extremely likely that cards made by this company may have already been in New South Wales. One of the main cards manufactured by Fakies is designed to resemble NSW driver’s licences but bears the following distinguishing characteristics:

Official Publication of the Australian Hotels Association (New South Wales)

• Titled “Student Identification” on the top centre instead of “NSW Driver’s Licence”; • Replaces “Licence no” with “Identification No”; • Omits donor information and licence class; • Waratah floral emblem in centre depicts a different floral design; and • Information on the reverse does not include licence details. Other forms of identification manufactured by the company include State and International Photo “Identification Cards” that look for all intents and purposes like legitimate identification. Whereas the Office of Liquor, Gaming and Racing (OLGR) has issued advice that the NSW Student identification card has sufficient differences to a NSW Drivers Licence to be confused as an actual form of identification, the AHA NSW remains concerned that international and inter-state cards may not be as easily picked. Members should take this opportunity to remind staff and security to be vigilant when checking identification and to take every effort to ensure that any identification being presented is authentic and belongs to the person in possession of that identification. Under the Liquor Act 2007, the only acceptable evidence of age documents are those specified in the Act bearing a photo and date of birth being a valid driver’s licence, a Photo card issued by the Roads and Maritime Services (former RTA) or a National or foreign passport, that may reasonably be accepted as applying to the person presenting it and proving the persons age.

hotelnews

Keeping your customers coming back It used to be said that in hard times, the only industry that booms is alcohol sales. Unfortunately, the past decade shows a different picture for the future of draught beer. With an abundance of choice and new products available, it has never been more important to ensure that your draught beer is served at its very best. The fact remains that draught beer is the most profitable form of selling beer and unfortunately, many venues do not realise how important bar and cellar procedures dramatically affect sales and profitability. Most cellarmen have recognised Bracton DP1 & DP2 as being the benchmark for quality beer and clean lines. A focus on integrating cleaning procedures with system design helped Bracton become one of Australia’s leading beer equipment suppliers and an expert on draught beer procedures. Keeping Draught Beer at its best since the 70s Michael Hunter from Bracton believes the two most important aspects of serving beer is cleanliness of beer lines and glass care and neglecting either one will cause changes to both the flavour of the product and also

Hotel-News-advertisement.indd 1

the keg wastage. Combined with correct dispense techniques, customers should be obtaining 0.5 percent wastage or less from a conventional glycol beer system. The Oaks Hotel in Neutral Bay is an example of a typical Bracton customer. With a strict adherence to cleaning procedures and correct dispense techniques, David Thomas ensures The Oaks achieves a 100 percent yield out of every keg, maximising profits and keeping customers satisfied with the “perfect head”. There are some great proactive programs available to hotel operators and Lion regularly conducts onsite Beermaster training courses focusing on these key areas and even trains staff on correct dispense techniques to achieve the ‘perfect pour’! According to Eddie Jones (Lion NSW Beer Systems Manager), glass care is one of the main areas of focus for Lion, having flagged this as a key determining factor for quality beer dispense. This year will see Bracton continuing to break in the traditional approach to beer equipment, resulting in improved beer quality and energy efficiency in beer dispense across Australia, with the introduction of a range of exciting new technologies and materials. From glass care to line cleaning, system design and installation, Bracton is here to help. For further information, call (02) 9938 1800 or visit www.bracton.com * This editorial has been provided to Hotel News by Bracton.

27/02/13 6:23Wales) PM Official Publication of the Australian Hotels Association (New South

BAR & CELLAR PROCEDURES • MAR13

31

hotelnews

Taskforce set to rev-up live music

Marble Bar helping to keep live music alive in Sydney Hilton Sydney’s iconic Marble Bar has launched a social media competition to discover Sydney’s next up-and-coming live music band.

32

LIVE MUSIC • MAR13

Discovered at Marble Bar is a social media driven competition where contestants are encouraged to upload their demos through Marble Bar’s Facebook page. Contestants will be judged by an esteemed panel of experts including representatives from Rolling Stone magazine, MTV Australia and Corona. The general public can also join in by simply visiting Marble Bar’s Facebook page and voting for their favourite act.

Some of Australia’s leading music industry experts have teamed-up with the City of Sydney to revive Sydney’s live music scene. Launched by veteran rocker Diesel and up-andcoming band The Sparrow at Sydney Town Hall, the Live Music Performance Taskforce will meet regularly to explore issues such as how to help venue operators negotiate the approvals process and manage noise, ways to open up new and unconventional spaces to performance and how to support entrepreneurs and performers with staging events. The Taskforce has been developed to look at measures to support live music across Sydney, which is struggling due to venue shortages and bureaucratic red tape. “One of my major objectives for pushing for small bars – along with John Wardle, who has agreed to chair this taskforce – was a renaissance of our live music scene,” the Lord Mayor said. “The industry has been hit hard in recent years by regulatory and legislative changes that have led to fewer venues for live music. “Over the past decade, there has been a dramatic increase in residential living in parts of the city that were traditionally home to live entertainment. “As a council, we need to balance everyone’s needs and to do that we need to understand the issues,” she said. The members of the Taskforce are: • Paul Nicolaou: Chief Executive of the Australian Hotel Association NSW; • John Wardle: a musician, teacher and entertainment policy activist who helped establish Sydney’s small bar scene and end the NSW Government’s restrictive Place of Public Entertainment (PoPE) regulations; • Jonathan Zwartz: one of Australia’s leading Official Publication of the Australian Hotels Association (New South Wales)

jazz musicians and organiser of the renowned Starfish Club; • Dr Ianto Ware: the Federal Government’s newly appointed National Live Music Coordinator for Sounds Australia; • Kerri Glasscock: co-founder of the original underground music and performance space 505 in Surry Hills; • Associate Professor Shane Homan: author, Monash University teacher and one of Australia’s leading authorities on live music regulation; • Dean Ormston: Deputy Chair of the Music Council of Australia and Head of Corporate Services at the Australasian Performing Rights Association; • Dan Zilber: General Manager of Music for FBi Radio 94.5, who has been music director of the community station since its foundation in 2003 and is responsible for all music content across all its platforms including live music venue FBi Social; • Dr Kate Shaw: University of Melbourne academic and alternative cultures expert who helped lead the ‘Save the Espy’ campaign to protect the famous Melbourne rock venue; • Alex Masso: manager of the Music Council of Australia’s Music in Communities Network; and • Frank Henry: a lead officer in the development of Brisbane City Council’s Fortitude Valley Harmony Plan, which is considered a landmark example of support for live music by a capital city Government. The Taskforce’s recommendations for short, medium and long-term actions by the City will be part of a draft Live Music and Live Performance Action Plan that the council will consider later in the year. The project is part of the City’s development of a Cultural Policy for Sydney. For more information and the chance to have input on the City’s Cultural Policy, visit www.sydneyyoursay.com.au/cultural-policy

The public’s votes in conjunction with the judges will select the top five bands, who will have a once-in-a-lifetime opportunity to battle it out live, in front of the judges and invited industry guests, at a finale at Marble Bar on Wednesday 27 March 2013. The winning act will win a two-month residency playing every Wednesday night in Marble Bar from April 2013.

Hilton Sydney General Manager, Michael Bourne says the launch of Discovered at Marble is aimed at engaging with Sydney’s music community and fostering the development of the city’s dynamic music scene. “Marble Bar is a bespoke and intimate space that has seen some of Australia’s and the world’s top music acts perform on its stages,” he said. “With the launch of Discovered at Marble, we hope to uncover Sydney’s next up-andcoming talent who will receive a money can’t buy experience to perform in Marble Bar with the hopes of going on to a bigger and brighter future.”

Marble Bar being one of Sydney’s most iconic live music haunts, is an advocate for supporting the live music community. Tucked underneath the hotel, Marble Bar is one of the only bars in the city that isn’t affected by current regulations and legislations and isn’t affected by noise restrictions. By launching this live music competition, Hilton Sydney aims to further highlight the importance of live music and supporting the local community. Marble Bar aims to keep the scene alive through campaigns such as Discovered at Marble which is just the start. Throughout 2013, the bar is aiming to support live music through a program of showcasing local undiscovered talent. Voting is taking place via the Marble Bar’s Facebook page from 4 March 2013 to 18 March 2013, with the Grand Finale taking place on Wednesday 27 March 2013. Entrants can enter via the Marble Bar Facebook page www.facebook.com/marblebarsydney

33

HOTELS SUPPORTING THE COMMUNITY • MAR13

When Shaun Bonny was diagnosed with leukaemia earlier this year, his close mates and the Mercantile Hotel were quick to rally round. The shock diagnosis meant the popular father of two will be out of work for up to two years. While he underwent hospital treatment, a large crowd of friends and family wasted no time in rallying at the popular Rocks hotel for a fundraiser with a difference. More than $32,000 was raised on the night through pub profits, donations and contributions from old school mates at St Patricks, Strathfield. “This was a fantastic result,” long-time publican Paul Whelan told Hotel News. “Shaun is a great friend of our family and a great friend of the Mercantile. We wanted to do all we could to help when we heard of his diagnosis in January. “Shaun was certainly there in spirit and it was great to be able to provide his wife Carmen with the proceeds.” Although he couldn’t attend on the night, Shaun posted a message to his hundreds of friends and supporters on Facebook.

hotelnews

The Mercantile Hotel and the local community rally for two of their own

Jimmy Moore (pictured front centre) was part of the Mercantile Hotel’s ‘family’ for more than a decade.

The line was out the door for the fundraiser for the late Jimmy Moore.

“Thank you so much... for providing your love and support to our family through this tough time… Knowing that my family don’t have to worry about the huge financial burden that this brings will go a long way in helping me fight a stronger fight and win this battle,” he wrote. The Mercantile Hotel was also the scene of another major fundraiser recently – to support resident Irish musician, the late Jimmy Moore. The well-known performer – who played at the Mercantile for more than a decade – was diagnosed with bowel cancer two years ago. Over 20 Irish musicians took to the stage in support of Moore with the event raising $50,000 for cancer research. The hotel donated bar profits from the night and a silent auction and raffle raised almost $20,000. “Jimmy was an integral part of the Mercantile for so long, we were thrilled to be able to support such a worthy cause,” Mr Whelan said. By Jason Bartlett Landmark Hotel Eastwood At Rohrig we plan construction so your customers never go thirsty and pub income continues. It’s all part of our impressive approach designed to achieve your goals. See which pubs are drinking to a successful construction project at www.rohrig.com.au

The fundraiser for Shaun Bonny raised more than $32,000 on the night.

Official Publication of the Australian Hotels Association (New South Wales)

hotelnews ONE-ON-ONE • MAR13

35

One-on-one

with Angela Gallagher, Gallagher Hotel Management HN: What first attracted you to the hotel industry?

We can learn from these operators too. They are dynamic, fresh and highly motivated.

AG: My father had a restaurant and nightclub all my young life, so I think hospitality was in my veins. I grew up with a sense of hospitality at home with my parents constantly hosting parties, with musicians and a constant flow of people through our home. Pubs were a natural next step.

We need to keep abreast of things moving into an evolving market and pubs need to move with trends and meet demands. Guests have high expectations for food, wine and cocktails, which I think is fantastic. There is a food and beverage revolution on at the moment and we need to meet this.

HN: What has been your fondest memory so far? AG: Fondest memory would have to be meeting my husband and mentor Patrick at the Argyle St Hotel in Parramatta, my first hotel job 15 years ago. Oh and winning Best Restaurant for Uncorked in North Sydney and 3 Schooners for Le Pub last year. HN: What is the best thing about your job? AG: Definitely the people – our guests and fellow team members. It’s fun doing what we do and I love working with our team who are just as passionate about the industry and its so satisfying to see customers enjoying the fruits of our labour. I also love trying out new food techniques and work shopping with our team of chefs – we are all food nerds you see! HN: What are the challenges that hoteliers face in today’s current climate? AG: Competition – the small bar revolution is taking Sydney and major cities by storm. They have similar offerings minus the legislative restrictions. There are some amazing small bar operators out there and they are keeping us on our toes.

HN: How would you describe the current state of the hotel industry? AG: I think we are all nervous and uncertain as to what the future holds. We are already highly legislated and there are threats to our business through alcohol-related violence which we seem to be copping all the blame for, let alone the threat to our gaming operations and then of course the small bar emergence. We are all small business people having a go. Yes we have responsibilities, however, pubs shouldn’t be singled our for all of society’s problems. What about the individuals? HN: Gallagher Hotels have enjoyed some really great media and exposure over the last six months or so. What does this recognition mean for you and Patrick and your team? AG: This means the pressure is on! We know we have a quality product and we need to maintain that. It’s great to have recognition – it keeps us warm but also wanting more. For our team, it is just the best thing ever and for Patrick and I, we are so proud of all our food, beverage and management teams.

HN: Your latest venture, Le Pub, has been getting rave reviews all round. What do you put this down to? AG: I think a French pub has a certain uniqueness and also the food is on the money. The timing of the emphasis of craft beers and the strong growth in champagne consumption in Australia have both served us well. Of course our staff are also fantastic. HN: What is the most important piece of advice you have ever given? AG: Front-of-house first, always. Back-ofhouse, later. HN: What can the hotel industry expect to see from Gallagher Hotels in the coming months? AG: We will be launching two new PJ Gallagher’s Irish Pubs in Enfield and Leichhardt and we have recently acquired the Monkey Bar in Balmain, so will be re-launching that. It’s going to be a very exciting year ahead – can’t wait! With Patrick by my side, who knows what else is on the horizon... The Monkey Bar, set primly in Balmain’s shopping and dining strip, is the seventh hotel in the Gallagher group. The recent takeover brings a new menu and outlook for the Monkey Bar, where patrons can expect a quality dining experience in a casual friendly environment, designed to meet the needs of Balmain residents. Plans are also underway for a re-vamp of the interior. Stay tuned in Hotel News… Official Publication of the Australian Hotels Association (New South Wales)

hotelnews LEGAL & WORKPLACE MATTERS • MAR13

36

AHA NSW successful in Full Bench appeal for member On 22 February 2013, a Full Bench of the Fair Work Commission (formerly Fair Work Australia) handed down its decision in John Lucas Hotel Management Services t/a World Square Pub v Vanessa Hillie [2013] FWCFB 1198, quashing the original decision of Commissioner Cambridge and dismissing an unfair dismissal application in circumstances where the Applicant had not completed the minimum employment period as required by the Fair Work Act 2009. The facts Ms Hillie had initially commenced work as a casual gaming attendant with Wanslea Grove Pty Ltd (“Wanslea Grove”) who operated World Square Pub, but when the company got into financial difficulties, the landlord of the hotel contacted John Lucas Hotel Management Services Pty Ltd (“our member”) with a view to operate the hotel if the current tenant was evicted. When our member expressed an interest in operating the hotel, a meeting was held between the landlord, the current tenant and our member where Wanslea Grove announced that they were unable to pay rent for the hotel and it was to vacate the premises the following week. The landlord accepted these circumstances and our member requested and was subsequently provided certain information including a list of utility and inventory suppliers, a list of employees, and poker machine taxation information. Prior to the anticipated date of takeover, Wanslea Grove Pty Ltd abandoned the hotel which resulted in the closure of the premises. Pursuant to a management agreement with the landlord, our member began operating the hotel two days later, but due to the dilapidated state of the premises, only the gaming room was operational for a number of weeks. It was at this time that Ms Hillie was contacted by our member to work in the hotel’s gaming room. Ms Hillie’s employment ceased four months later and she lodged an unfair dismissal application. Our member lodged a jurisdictional objection to Official Publication of the Australian Hotels Association (New South Wales)

Photo: InterContinental Hotels Group.

Ms Hillie’s application on the grounds that Ms Hillie had not completed the requisite minimum employment period under the Fair Work Act 2009. The legislation The Fair Work Act 2009 (“the Act”) provides that a person is protected from unfair dismissal at a time, if at that time the person is an employee who has completed a period of employment with his or her employer of at least the minimum employed period; that is, six months (or 12 months for a small-business employer). If there is a transfer of employment, then any period of service of the employee with the first employer will count as service with the second employer (unless the new employer informs the transferring employee in writing before the new employment has started that the period of service with the old employer would not be recognised). For there to be a transfer of business from one employer (“the old employer”) to another employer (“the new employer”), the following requirements must be met: • The employment of an employee of the old employer has terminated; • Within three months after the termination, the employee becomes employed by the new employer; • The work (“the transferring work”) the employee performs for the new employer is the same, or substantially the same, as the work the employee performed for the old employer; and • There is a connection between the old employer and the new employer as described in the Act. One such connection between the old employer and the new employer is if, in accordance with an arrangement between the two parties, the new employer owns or has the beneficial use of some or all of the assets (whether tangible or intangible) that the old employer owned or had the beneficial use of which relate to or are used in connection with the transferring work.

At first instance Commissioner Cambridge, who heard the jurisdictional objection at the first instance, was required to determine if Ms Hillie had completed the required minimum employment period with our member. This was contingent on whether, in accordance with an “arrangement”, our member had the beneficial use or some or all of the assets that Wanslea Grove owned or had the beneficial use of. The Commissioner adopted an approach taken by a previous decision of the Tribunal which held that the term “arrangement”, although not legally enforceable, required: • That there be a connection between the parties to the arrangement; and • That the parties must reach some understanding; and • That there is some expectation that each of the parties will behave in a particular way. Further, Commissioner Cambridge regarded that “…the term ‘arrangement’ should be given a sufficiently broad meaning so that an employee should not easily lose access to the beneficial legislation [being the Fair Work Act 2009]”. In this context, the Commissioner held that an ‘arrangement’ existed between Wanslea Grove and our member based on the communication between the two parties at the meeting, an explicit understanding that our member would be taking over the operation of the hotel and an expectation that Wanslea Grove would hand over the keys to our member although this did not eventuate. Accordingly, it was determined that due to the ‘arrangement’, Ms Hillie’s prior service with Wanslea Grove would be recognised and therefore she was a person protected from unfair dismissal. On appeal The AHA NSW filed, on behalf of our member, an appeal against that decision on the grounds that Commissioner Cambridge made significant errors of fact in finding that an arrangement existed between our member and Wanslea Grove.

Clarity for employers The decision clarifies the interpretation of ‘arrangement’ and who the parties to an arrangement must be for the purposes of a transfer of business.

The AHA NSW continues to provide Know Your Award training for the Hospitality Industry (General) Award 2010 (“the Award”). This seminar provides participants with an in-depth overview of the provisions of the Award, utilising the Award and case law examples. It is suitable for all managerial staff who are responsible for rostering, payroll, hiring and supervising other staff. In 2013, AHA NSW will also be running Work Health & Safety seminars along with a range of one hour webinars on the following topics: • Guidelines for Hiring or Firing Employees • Know Your Award Overview

This is an important decision for employers, particularly in industries where the leasing of businesses is common.

• Work Health & Safety Overview

For further information about unfair dismissal proceedings and assistance that the AHA NSW Legal & Industrial Affairs Department can provide members, contact (02) 8218 1855 or email: [email protected]

For further information or to make a course booking, contact the AHA NSW Legal & Industrial Affairs Department on (02) 8218 1855 or email: [email protected] UPCOMING AHA NSW LEGAL & INDUSTRIAL AFFAIRS SEMINARS

2013 Legal & Industrial Affairs calendar The Australian Hotels Association NSW runs a number of legal and industrial seminars for members to develop an up-to-date understanding of the various requirements under relevant legislation and practical solutions in managing their obligations including:

Wednesday 20 March

Anti-Discrimination and Harassment for Managers

Friday 19 April

Counselling, Warnings & Fair Termination

Friday 3 May

Hotels and the Law

Wednesday 15 May

Webinar: Guidelines for Hiring or Firing Employees

Wednesday 22 May

Know Your Award – Hospitality Industry (General) Award 2010

For the complete listing of the 2013 Legal & Industrial Affairs Seminar Calendar visit www.ahansw.com.au

Anti-Discrimination & Harassment for Managers It is an employer's responsibility to ensure all their staff are trained in appropriate staff behaviour and anti-discrimination. This seminar is specifically designed for managerial staff and details their responsibilities in ensuring that the workplace is free from harassment and discrimination. Participants attending this will develop an understanding of the relevant legislation, the complaints process and how to investigate claims of discrimination in an appropriate manner. Counselling, Warnings & Fair Termination in the Federal Jurisdiction This seminar is designed to provide managers with further understanding of their rights and responsibilities in the disciplinary and termination process. It addresses issues like natural justice and procedural fairness, abandonment of employment, performance management and summary dismissal through an examination of relevant legislation and case law examples.

Level 5, 1 Castlereagh Street Sydney Phone: (02) 9236 8588 • Fax: (02) 9236 8599 [email protected]

Counselling, Warnings and Fair Terminations is a must for any manager with the responsibility of hiring and firing staff. Hotels and the Law The Hotels and the Law Seminar provides an overview of the liquor and gaming laws and regulations relevant to operating a hotel. Hotels and the Law also includes a practical overview of dealing with other legal issues including refusing entry and discrimination, smoking and public health, workplace surveillance and working with police and NSW OLGR inspectors. This seminar is ideal for anyone involved in managing or working in a hotel – whether it is a licensee/manager seeking a refresher or a bar attendant seeking a more detailed insight into the laws and regulations that apply to hotels.

Contact: John Miller Kim Stapleton Jon Martin

(02) 9236 8522 (02) 9236 8555 (02) 9236 8533

Official Publication of the Australian Hotels Association (New South Wales)

hotelnews

Know Your Award – Hospitality Industry (General) Award 2010

37

LEGAL & WORKPLACE MATTERS • MAR13

The Full Bench of the Fair Work Commission found that there was an appealable error in the original decision and, based on the evidence before it, concluded that whatever arrangement existed was between the landlord of the hotel and our member and this did not establish a connection between the “old employer” and the “new employer”. Accordingly, as there was not a transfer of business, Ms Hillie had not completed the minimum employment period as required by the Act and was therefore not a person protected from unfair dismissal.

hotelnews STATE ROUND-UP • MAR13

38

The Fairfield Hotel welcomes the Year of the Snake The re-vamped and award-winning Fairfield Hotel was transformed into a festive entertainment mecca last month, as it hosted celebrations for the most important day on the Chinese calendar, the Chinese Lunar New Year. 2013 marks the Year of the Snake and the Fairfield Hotel welcomed the new year with a bang, as a loud fireworks display was part of all the action. "It's commonly known that the Vietnamese community also celebrate Chinese Lunar New Year. It was a great way for the hotel to show both the Vietnamese and Chinese communities that we support their beliefs and traditions,” Fairfield Hotel owner and general manager Campbell Rogers told Hotel News. “The feedback we have received has been outstanding as all patrons loved the entertainment and especially liked engaging with the lion dancers. The live entertainment certainly turned heads and attracted crowds as the line was out the door," he said. The Fairfield Hotel was at standing room capacity as the lion dancing entertainment drew crowds who were eager to participate in the festivities. These included the traditional ritual of breaking a Chinese cabbage over the head of Rogers. “This ceremony claims to bring good luck to the venue, but it made me laugh as I have never seen it done before and I wasn’t sure if they were intentionally pulling my leg,” Rogers told Hotel News. “The lion dancing was a big hit amongst customers and certainly created an enchanting atmosphere.” The Fairfield Hotel hosted a great line-up of entertainment over the two days including lion dancing, martial arts, firecrackers and in keeping with Chinese culture, lucky red envelopes were given to some fortunate patrons. The Fairfield Hotel and its award-winning restaurant, Green Peppercorn, continues to generate interest amongst locals who are continually amazed at the transformation of the hotel. Official Publication of the Australian Hotels Association (New South Wales)

Breaking the cabbage over Campbell Rogers, owner and general manager of the Fairfield Hotel.

Dubbo’s drawcard When Michael and Di Kempston took over the lease of Dubbo’s Amaroo Hotel in 2008, they immediately got plans underway to improve the pub. Four years later, the new nightclub and beer garden have been launched to overwhelming praise. Ten times larger and boasting a line-up of entertainment you might be more likely to find in Sydney’s CBD, the Amaroo Hotel’s new nightclub has taken Dubbo’s hospitality scene by storm. “With the new layout, lighting and sound, we can now offer artists the comfort of performing in front of packed crowds and a professional set-up,” Michael Kempston told Hotel News. “So far we’ve hosted Bombs Away, Luciana (UK), Mobin Master, Justice Crew and Peking Duk – all of which attracted big crowds here at the hotel. “Our promotions manager Rod Leonard is looking forward to unveiling some more great acts in the near future and also has some comedians and magicians up his sleeve.

“Our venue manager Jess Yeo has been employed at the hotel for over four years and has gone through the whole process and is very excited about the changes,” Kempston continued. A small room on the ground floor was completely gutted and extended, giving room for the beer garden on top. This new space now provides a place where patrons can sit and relax whilst watching the live sporting action or enjoy a meal and a drink. Everything has been built from scratch including new bars, toilets, VIP booths and the stage. “The feedback from both locals and guests has been so overwhelming. Everyone has really been blown away that a venue like this has been established in their home town and everyone continues to be really supportive,” Kempston continued. “Our new nightclub in particular is something Dubbo has never seen before. Together with our new facilities, secure carpark and great accommodation above the hotel, the Amaroo can now cater for families and people of all ages in a new, professional and safe environment – and all in the heart of Dubbo.”

hotelnews STATE ROUND-UP • MAR13

39

Left-to-right: Carl Benjamin (Royal Hotel), Ned Kelly (Bellevue Hotel), Hugh Clarke (Imperial Hotel), Sally Tremlett (Director of Paddington Pub Precinct) and Alex Avramides (Grand National).

Paddo precinct celebrates pub culture The Aussie pub is a cultural icon and Paddington is a pub-rich precinct boasting some of Sydney’s most well-known and loved watering holes. The Paddington Pub Precinct recently celebrated the humble pub with the inaugural launch of the Paddington Pub Fest over four days, from 14 to 17 February 2013. Over the course of the festival, visitors to the precinct saw Paddington come alive with an impressive program of events showcasing Australia’s iconic pub culture and the vibrant local community, including beer and food matching dinners, some of Sydney’s favourite sports stars, cocktail lessons and lovely long lunches. The pubs that make up the Paddington Pub Precinct include the Imperial Hotel, Paddington Inn, The Bellevue Hotel, The Light Brigade Hotel, Fringe Bar, Olympic Hotel, The Royal Hotel and the Paddington Arms Hotel and they are all part of transforming Paddo into Sydney’s most vibrant neighbourhood. The Light Brigade Hotel hosted the Victor’s Sports Lunch featuring AFL premiership players Ryan O’Keefe, Adam Goodes, Jude Bolton and special guest Michael ‘Magic’ O’Loughlin. Brewer Chloe Lovatt from the Matilda Bay Bewing Co. shared her expert tips for beer and food matching at the Paddington Arms Hotel while MasterChef finalists Chris Badenoch and Aaron Harvie featured at all of the participating hotels with a specially crafted Paddington Pub Menu.

Saturday 17 February 2013 marked the festival’s ‘20-for-20 deal’, a community initiative allowing customers to redeem a 20 percent discount on selected menu items at some of the participating hotels. Sally Tremlett, who heads up the Paddington Pub Precinct, says the festival is one of many initiatives Paddington publicans have been working on to help celebrate the precinct and encourage locals and visitors alike to discover the joy of pub culture again. “The pub is at the heart of Australian culture and the Paddington Pub Fest is all about celebrating that culture, bringing people together, connecting over food and drink, great conversation, music and sport,” she told Hotel News. A number of industry partners supported the initiative including the Australian Hotels Association NSW, Carlton & United Breweries, Coca-Cola, City of Sydney and Diageo. Members can keep up-to-date with the latest news from the precinct at www.facebook.com/PaddoPubs

Free tailored workforce advice for hoteliers On 1 February 2013, the Workforce Futures Program (“the Program”) was launched, giving tourism and hospitality employers access to free tailored workforce development advice. The Program is designed to be a business focused initiative to improve the capacity and capability of the tourism and hospitality workforce. It has been recognised by Government that the Australian tourism and hospitality sector is made-up of a significant number of small and medium-sized businesses, which result in a range of unique challenges and constraints – making traditional workforce development and training seem difficult for employers. The Program enables tourism and hospitality employers to access specific information about workforce development requirements for their business, including: human resource management practices such as recruitment, retention, compensation, career and succession planning, performance management, culture, communications, skills development, training, staff motivation and wellbeing. Workforce development has the ability to address current and long term workforce planning aspects. The Program is built around a national network of 100 industry skills advisors who will take an informed approach to workforce development within individual businesses. What do I get out of it as an employer? Employers that engage in the program will receive a free workforce diagnostic report to assist in identifying issues and developing their workforce. The report will also make reference to current government funded programs that best align to their workforce business needs. If you are interested in applying for the Program please contact the AHA NSW to discuss your eligibility or visit the Workforce Futures website at www.workforcefutures.com.au Official Publication of the Australian Hotels Association (New South Wales)

hotelnews

Spotlight

SPOTLIGHT • MAR13

40

VODKA CRUISER RE-LAUNCHES A NEW LOOK FOR A MARKET FAVOURITE The creators of premium spirit Ketel One Vodka have unveiled a sophisticated new bottle design, the latest step in the brand’s success story. The new look is a fusion of modernity and heritage, portraying the brand’s story of craftsmanship in a fresh, bold and masculine style.

Ketel One Vodka has experienced exponential growth since an equal partnership with the family owned Nolet Distillery and Diageo was formed in 2008. Ketel One Vodka is now a truly global brand and currently distributes to 63 markets, a significant increase from just 20 markets four years ago. The largest growth markets are the US, Canada, Australia and Brazil. As the new bottle is a standout on the shelf, the opportunities for growth are increasingly positive. “The Ketel One Vodka bottle quite literally brings the story of the brand to life, with each element telling a different chapter in its creation and development,” said Bob Nolet, Executive Vice-President of Nolet Distillery. “We are extremely proud of what we have achieved with the Ketel One brand and its family heritage. This new design is a further step in its journey.”

Ketel One Vodka is crafted in Schiedam, Holland, using copper pot stills including the original coal-fired Pot Still No.1 (Distileerketel No. 1) from which Ketel One Vodka gets its name, together with modern distilling techniques. Official Publication of the Australian Hotels Association (New South Wales)

Vodka Cruiser has embraced six new contemporary core flavours and three new saporous sugar-free flavours in the re-launch of the brand. The re-formulation places a strong emphasis on six central flavours – Wild Raspberry, Pure Pineapple, Lush Guava, Zesty Lemon-Lime, Sunny Orange Passionfruit and Bold Berry Blend.

Vodka Cruiser’s new range now contains less sugar than previous ranges whilst maintaining the same level of quality in taste.

CAMPARI CAPITALISES ON EXPANSION OF RUM CATEGORY Following Gruppo Campari’s recent acquisition of a controlling stake in leading Jamaican rum producer, Lascelles deMercado & Co, Campari Australia has announced it will integrate the sales, marketing and distribution of the Appleton Estate and Coruba brands into its Australian portfolio.

In addition to the core range, Vodka Cruiser is launching a full flavoured, sugar-free range; Sugar Free Citrus Blend, Sugar Free Pomegranate & Guava and Sugar Free Mixed Berry.

According to Campari Australia’s Managing Director, Shane Richardson, the rum category is expanding significantly with premiumisation, innovation and broad international appeal, which has resulted in increased consumer demand for aged, spiced and high-proof rums globally.

The stylish new packaging features clean, modern and transparent labels denoting each flavours ‘character’ description, unique flavour symbol and the “Premium Triple Distilled Vodka” signature. The sleek silver and white collar houses the brand essence tag line “The Flavour of Life” and the stylised Eagle Crest logo.

“This complementary portfolio of leading premium brands, with a unique and distinctive Jamaican heritage, offers consumers a wide variety of world-renowned, high quality rum products which combine tradition, heritage and authenticity with category dynamism and vibrancy,” Richardson said.

“This is one of the largest projects we have done on the Vodka Cruiser brand with the team addressing all components from pack, product development through to brand positioning,” said Kate Phillips, product and brand manager.

“The range includes an unrivalled portfolio of world-class premium rums including Appleton Estate and Coruba. For the past seven years, the range has been distributed in Australia by Brown Forman, who has established an enviable position for the portfolio within this market. On behalf of both Wray & Nephew and Campari Australia, I would like to thank the Brown Forman team for their dedication and professionalism during this time.”

“The re-launch has been driven by consumer insights which ensured that we made changes to the product mix.”

If you have a new product that you would like us to feature on this page, send the details and a high-resolution image to [email protected]

The NSW Wine Festival 2013 is still in full swing, celebrating the state’s 14 wine regions and fine local produce until 31 March 2013. Visit www.nswwinefestival.com.au for all of the details about this year’s events including Damien Pignolet’s sumptuous food teamed with the 2012 Brokenwood Semillon at the Bellevue Hotel (all month) and lamb four ways topped with new season tomatoes at the Four in Hand (all month).

glass brasserie at Hilton Sydney is featuring steamed barramundi, veal shin ravioli and brown onion consummé with the 2011 A.Reteif

Sauvignon Blanc Semillon, while the Longueville Hotel is showcasing a delectable tapas menu with the 2009 A.Reteif Cabernet Blend.

From 14-17 March 2013, the world’s greatest restaurant festival will be taking place in the beautiful alfresco setting of Sydney’s Centennial Park for four days. Taste of Sydney is Sydney’s premier food festival attracting up to 25,000 visitors each year. More than 20 of Sydney’s best restaurants will fashion special menus of starter-sized dishes for the occasion, including signature dishes created by chefs to specially reflect their philosophy and showcase seasonal and premium ingredients in an unbeatable alfresco gourmet setting. Enjoy a feast for the senses with top chefs live in the Bertolli Taste Kitchen and pick up hints

and tips at the interactive Dilmah Chef’s Skillery, in the Plumm Wine Theatre or learn how to become the perfect cocktail party host in the sensology “Art of Cocktail Making’ class. Plus more than 100 producers provide a bounty of the best food and beverages, ensuring that you can sample and shop for a range of produce in the laid back atmosphere of a boutique food market while soaking up amazing live entertainment. With world-class restaurants, chefs and produce, Taste of Sydney is a sumptuous, indulgent foodie day out. This unique collaboration of Sydney’s finest eateries, chefs and producers makes Taste of Sydney the must attend event on Sydney’s food and social calendar.

CALENDAR OF EVENTS – MAR13/APR13 15

CMC Rocks The Hunter, Hunter Valley 15-17 Mar

16

Opera in the Paddock, Inverell

17

21

Commercial Club Albury Gold Cup Carnival 21-22 Mar

18

Sydney International Rowing Regatta, Penrith 18-24 Mar

19

22

23

BMW Sydney Carnival 23 Mar-27 Apr

24

2014 FIFA World Cup Asian Qualifier, Socceroos v man, ANZ Stadium

27

28

Bluesfest Byron Bay 28 Mar1 Apr

29

Easter Sunday

1

Taste of Sydney, Centennial Park, till 17 Mar

20

Anti-Discrimination & Harassment for Managers

St. Patrick’s Day World’s Greatest Shave 14-17 Mar

Sydney Royal Easter Show opens 21 Mar-3 Apr

25

31

4

5

6

7

10

11

12

14

Inglis Australian Easter Yearling Sale 9-11 Apr

15

Sail Port Stephens 15-21 Apr

Darling Harbour Hoopla 29 Mar-1 Apr Good Friday

30

9 Photo: Est.

26

16

Easter Monday

2

2013 Yonex Australian Badminton Open 2-7 Apr

3 8

Orange F.O.O.D. Week

13

• The Wagga Wagga Sub-Branch and the Macarthur/Southern Highlands Sub-Branch are holding meetings on 26 March 2013. Official Publication of the Australian Hotels Association (New South Wales)

hotelnews

Tasting your way through Sydney’s must-attend food festival

41

CALENDAR • MAR13

Unbottle the regions

hotelnews PARTNERS & ASSOCIATE MEMBERS • MAR13

42

partners & associate members ACCOUNTING BDO Contact Peter Hodge Tel (02) 9251 4100 Fax (02) 9240 9821 Email [email protected] Web bdocom.au CONROY EVANS & CO PTY LTD Contact Bruce Evans, Lindsay Conroy Tel (02) 9525 6622 Fax (02) 9540 2677 Email [email protected] CROSBIE WARREN SINCLAIR Contact Bryan Johnson, Tony Croese Tel (02) 4923 4000 Email [email protected] Web crosbiewarrensinclair.com.au DUNCAN DOVICO CHARTERED ACCOUNTANTS Contact Warren Duncan Tel (02) 9922 1166 Fax (02) 9922 2044 Email [email protected] LAWLER PARTNERS PTY LTD Contact John Tully Tel (02) 8346 6000 Fax (02) 8346 6099 Email [email protected] Web lawlerpartners.com.au MCG QUANTITY SURVEYORS Contact Martin Sadlier Tel 1300 795 170 Email [email protected] Web mcgqs.com.au NEXIA HOTEL ACCOUNTANTS Contact Paul Lenton Tel (02) 9251 4600 Fax (02) 9251 7138 Email [email protected] Web nexiacourt.com.au PITCHER PARTNERS Contact Brendan Jones Tel (02) 9221 2099 Fax (02) 9223 1762 Email [email protected] Web pitcher.com.au TAYLOR WOODINGS Contact Quentin Olde Tel (02) 8247 8000 Fax (02) 8247 8099 Mob 0414 316 304 Email [email protected] ATM & EFTPOS SUPPLIERS CASH POINT ATM Contact Scott Smith Tel 1300 286 626 Email [email protected] Web cashpoint.com.au AUDIO VISUAL & LIGHTING BIG SCREEN PROJECTS Contact Toby Waley Tel 1300 278 118 Email [email protected] Web bigscreenprojects.com.au NSW COLOUR TV COMPANY Contact Danny Grant Tel (02) 4957 8355 Fax (02) 4957 8655 Email [email protected] Web australiancolourtv.com.au

Official Publication of the Australian Hotels Association (New South Wales)

STAGING CONNECTIONS Contact Michael Magafa Tel (02) 9556 8888 Fax (02) 9818 3703 Email [email protected] BAR SUPPLIES ANDALE HOTEL SERVICES Contact Paul Nesbitt Tel (02) 4340 4111 Fax (02) 4340 4155 Email [email protected] Web andale.com.au BRACTON INDUSTRIES NSW PTY LTD Contact Ben Hudghton Tel (02) 9938 1800 Fax (02) 9905 0979 Mobile 0433 114 423 Email [email protected] Web bracton.com BEVERAGES AUSTRALIAN LIQUOR MARKETERS NSW Contact Andrew Clement Mob 0428 417 836 Email [email protected] BUNNAMAGOO ESTATE WINES Contact Stuart Hughes Tel 1300 304 707 Fax (02) 6377 5231 Email [email protected] Web bunnamagoowines.com.au CARLTON & UNITED BREWERIES Contact Allan Brassil Mob 0418 490 744 Fax (02) 9212 7412 Email [email protected] CASELLA WINES Contact David Begg Tel (02) 9330 4700 Fax (02) 9330 4790 Mob 0438 655 373 Email [email protected] Web casellawines.com COCA-COLA AMATIL Contact Steven Polesel Mob 0414 291 838 Fax (02) 9630 4076 Email [email protected] Web ccamatil.com CUMULUS ESTATE WINES Contact John McIntosh Tel (02) 8977 2800 Fax (02) 9451 6952 Email [email protected] Web cumuluswines.com.au DE BORTOLI WINES Contact Warwick Brook Tel (02) 8887 6800 Fax (02) 8887 6888 Email [email protected] Web debortoli.com.au DIAGEO Contact Justin Casey Mob 0411 264 306 Email [email protected] Web diageo.com

FINE WINE PARTNERS Contact Marc Rees Tel (02) 9647 9647 Fax (02) 8355 8011 Email [email protected] INDEPENDENT LIQUOR GROUP/PUBMART Contact Allen De Costa Tel (02) 9675 8400 Fax (02) 9834 4593 Mob 0419 100 631 Email [email protected] Web ilg.com.au ISLAND 2 ISLAND BEVERAGE COMPANY Contact Ross Gerard Tel (02) 9672 6440 Mob 0448 005 450 Fax (02) 9672 6450 Email [email protected] Web island2island.com.au LION Contact Doug May Tel (02) 8120 4637 Fax (02) 9647 9630 Email [email protected] Web lionco.com LIQUOR MARKETING GROUP/BOTTLEMART Contact Tony Oliverio Tel (02) 9475 2361 Fax (02) 9475 2300 Mob 0447 677 511 Email [email protected] Web bottlemart.com.au LITTLE CREATURES BREWING Contact Tim Fishwick Tel (08) 9430 5155 or 0416 208 417 Fax (08) 9338 8585 Email [email protected] NESPRESSO PROFESSIONAL Contact Eva Caprile Tel (02) 8925 6615 Fax (02) 8925 6680 Email [email protected] PERNOD RICARD AUSTRALIA Contact John Chapman Tel (02) 8874 8222 Fax (02) 8874 8379 Email [email protected] PREMIUM BEVERAGES PTY LTD Contact Graham McDonald Mob 0438 048 534 Tel (02) 9647 2666 Email [email protected] RED BULL AUSTRALIA Contact Zac Rich Tel (02) 9023 2892 Email [email protected] Web redbull.com.au ROBERT OATLEY VINEYARDS Contact Campbell MacLeod Tel (02) 9433 3224 Fax (02) 9433 0456 Mob 0429 927 628 Email [email protected] SAMUEL SMITH & SON Contact Greg Pullen Tel (02) 8344 8244 Fax (02) 8344 8246 Email [email protected] Web samsmith.com SCHWEPPES AUSTRALIA Contact Fred Jones Tel (02) 9839 8000 Fax (02) 9839 8400 Mob 0428 122 510 Email [email protected] Web schweppes.com.au

hotelnews TAYLORS WINES Contact Daragh Kavanagh Tel (02) 8585 3510 Fax (02) 8585 3599 Email [email protected] Web taylorswines.com THIRSTY CAMEL Contact Peter Silvia Tel 0408 709 509 Fax (02) 9420 8671 Email [email protected] Web thirstycamel.com.au TREASURY WINE ESTATES Contact John Lawson Tel (02) 9217 1766 Mob 0414 661 838 Email [email protected] Web treasurywineestates.com.au CASH HANDLING ASAP ARMOURED PTY LTD Contact Alex Streeter Tel 1300 882 373 Fax 1300 886 236 Email [email protected] Web asap.com.au ECASH Contact Greg Young Tel (02) 9887 8600 Fax (02) 9887 8601 Email [email protected] Web ecash.com.au CLEANING AHS HOSPITALITY Contact Richard O’Connell Tel (03) 8267 2400 Fax (03) 8237 2444 Email [email protected] Web ahshospitality.com.au CHALLENGER CLEANING Contact Serge Gamsaragan Tel (02) 9993 0562 Fax (02) 9993 0565 Mob 0420 976 075 Email [email protected] Web challengercleaning.com.au EMPIRE HOSPITALITY Contact Darren Sacks Tel (02) 9571 6511 Fax (02) 9571 6822 Email [email protected] Web empirehospitality.com.au TJS SERVICES Contact Jaime Smith Tel 1800 TJS Services (1800 857 737) Fax (02) 9316 4392 Email [email protected] Web tjsservices.com.au CONSTRUCTION/BUILDERS/DESIGNERS BERGSTROM ARCHITECTS Contact Tom Bergstrom Tel (02) 8920 1499 Fax (02) 8920 1599 mail [email protected] Web bergstromarchitects.com.au CLUB CONSTRUCTION PTY LTD Contact Peter Finch Tel (02) 4927 8100 Fax (02) 4927 8611 Email [email protected]

FOURWAY PROJECTS PTY LTD Contact Jeffrey Lillington Tel (02) 9542 8451 Fax (02) 9545 8452 Mob 0418 243 493 Email [email protected] Web fourwayprojects.com.au FUGEN CONSTRUCTION PTY LTD Contact Stephen Flannery Tel (02) 9289 3700 Fax (02) 9289 3730 Email [email protected] ROHRIG HOSPITALITY Contact David Vokes Tel (02) 9695 1668 Fax (02) 9695 7178 Email [email protected]; [email protected] Web rohrig.com.au CORPORATE GIFTS

WISE EDUCATION GROUP Contact Samantha Leet Tel 1300 771 192 Fax (02) 9669 1744 Email [email protected] Web wiseeducationgroup.edu.au ENERGY/GAS/POWER TRANS TASMAN ENERGY GROUP Contact Daniel Katinis Tel 1300 118 834 Fax (03) 9418 3940 Email [email protected] Web tteg.com.au URBAN GROUP ENERGY Contact Andrew Percival Tel 0418 231 239 Fax (02) 8008 1506 Email [email protected] Web befficient.com.au

LIONDOS PTY LTD Contact Max Liondos Tel (02) 9597 2197 Email [email protected] Web liondos.com.au THE ONLY GROUP Contact Renay Farrell Tel (02) 8346 9323 Fax (02) 8346 9392 Email [email protected] Web rosesonly.com.au

BIG BANG EVENTS Contact Adam Ferrier Mob 0421 226 909 Email [email protected]

EDUCATION, TRAINING & EMPLOYMENT

FINANCE/SUPERANNUATION

BAR GUARDIANS Contact John Mead Tel (02) 9267 4820 Fax (02) 9267 3400 Email [email protected] Web barguardians.com.au FRANKLYN SCHOLAR Contact Jade Fitzgerald Tel (02) 8810 4200 Fax (02) 8208 7355 Email enquiries@[email protected] Web franklynscholar.edu.au HTN-HOSPITALITY EMPLOYMENT SOLUTIONS Contact Michael Bennett Tel (02) 9495 4444 Fax (02) 9495 4455 Email [email protected] Web htn.com.au LEADERSHIP MANAGEMENT AUSTRALIA Contact Stephen Whelan Tel (02) 9922 3330 Fax (02) 9922 3339 Email [email protected] Web lma.biz ONESHIFT Contact Genevieve George Tel 0427 676 708 Email [email protected] Web oneshift.com.au TACTICAL TRAINING GROUP Contact Andrew Lewis Tel (02) 9460 2511 Fax (02) 8920 1033 Email [email protected] Web tacticaltraininggroup.com.au TAFE HUNTER INSTITUTE Contact Greg Knapp Tel (02) 4969 9451 Fax (02) 4969 9422 Email [email protected] Web hunter.tafensw.edu.au WILLIAM BLUE COLLEGE OF HOSPITALITY & TOURISM Contact Andrew Ugarte Tel (02) 9492 3257 Email [email protected]

EVENT MANAGEMENT

AMERICAN EXPRESS Contact American Express Merchant Services Tel 1300 363 614 Web americanexpress.com.au/merchant BANK OF WESTERN AUSTRALIA LTD Contact Warren O’Brien Tel (02) 9543 4106 Fax (02) 9531 0642 Email [email protected] Web bankwest.com.au COMMONWEALTH BANK AUST. Contact Vasco Duarte Tel (02) 9118 7092 Fax (02) 9118 7660 Email [email protected] HOSTPLUS Contact Christopher McManamon Tel (02) 8202 8700 Fax (02) 8202 8750 Mob 0417 538 821 Email [email protected] Web hostplus.com.au ME BANK Contact Glen Williams Tel (02) 8296 0361 Fax (02) 9262 4594 Mob 0438 020 763 Email [email protected] ST.GEORGE BANK LTD Contact Paul Hilder Tel (02) 9216 2445 Fax (02) 9216 2212 Mob 0413 457 392 Email [email protected] Web stgeorge.com.au WESTPAC BANKING CORPORATION Contact Ross Burgess Tel (02) 8254 5010 Fax (02) 8253 0950 Email [email protected] FOODS BIDVEST AUSTRALIA Contact Peter Crowe Tel (07) 3823 8700 or 0418 990 290 Fax (07) 3823 8773 Email [email protected] Web bidvest.com.au Official Publication of the Australian Hotels Association (New South Wales)

PARTNERS & ASSOCIATE MEMBERS • MAR13

43

hotelnews PARTNERS & ASSOCIATE MEMBERS • MAR13

44

partners & associate members CAMPBELL ARNOTTS Contact Meagan Mercieca Tel (02) 8767 7982 Fax (02) 8767 7500 Email [email protected] Web arnotts.com GOOD NUTS Contact Rhonda Eastern, Michael Berman Tel (02) 9316 4211 Fax (02) 9316 4611 Email [email protected]; [email protected] Web goodnuts.com.au MCCAIN FOODS Contact Craig Wassell Tel 0438 055 395 Email [email protected] Web mccainfoodservice.com.au SNACK BRANDS AUSTRALIA Contact Luke Mansbridge Tel (02) 9609 0497 Email [email protected] Web snackbrands.com.au SUNRICE Contact Adam Emerton Tel 0408 452 974 Email [email protected] Web sunrice.com.au TOP CUT FOOD INDUSTRIES Contact Lisa Kendall-Mandaliti Tel (02) 9557 5760 or 0411 888 544 Email [email protected] Web topcut.com.au FURNITURE PHAT SOURCING Contact Alan Wilson Tel (02) 8424 6644 Fax (02) 8424 6699 Mob 0427 112 233 Email [email protected] Web phatsourcing.com.au PROTOTYPE COMMERCIAL FURNITURE Contact Dan Morahan Tel (02) 8394 8205 Fax (02) 8394 8282 Email [email protected] Web http://www.prototype.net.au GAMING & RACING AINSWORTH GAME TECHNOLOGY Contact Peter Black Mob 0427 465 645 Email [email protected] Web ainsworth.com.au ARISTOCRAT TECHNOLOGIES AUSTRALIA PTY LTD Contact Matthew Wright Tel (02) 9013 6300 Fax (02) 9013 6200 Mob 0414 018 654 Email [email protected] Web aristocrat.com.au GRAYS ONLINE Contact Lee Pulbrook Tel (02) 9741 9600 Fax (02) 9741 9680 Mob 0408 758 862 Email [email protected] Web graysonline.com

Official Publication of the Australian Hotels Association (New South Wales)

IGT Contact Col Bentley Tel (02) 8345 3505 Mob 0419 033 116 Fax (02) 8345 3320 Email [email protected] Web IGT.com INDEPENDENT GAMING PTY LTD Contact Liz Larrymore Tel (02) 8858 1022 Email [email protected] Web independentgaming.com.au PVS NSW PTY LTD Contact Clayton Wheeler Tel 0413 594 871 Email [email protected] MAXGAMING Contact Don Hammond Tel 0419 425 194 Fax (02) 8272 3640 Email [email protected] Web maxgaming.com.au SHFL ENTERTAINMENT (AUSTRALASIA) PTY LTD Contact Sandra Renwick Tel (02) 8707 6366 Fax (02) 9773 0828 Email [email protected] Web shufflemaster.com.au TABCORP – KENO Contact Veronica Robertson Tel (02) 9218 1197 Fax (02) 9218 1556 Email [email protected] Web playkeno.com.au TABCORP – WAGERING Contact Jimmy Aschner Tel (02) 9218 1068 Email [email protected] Web tab.com.au GLASSWARE ARCOROC Contact Alan O’Donovan Tel (03) 9310 1755 Mob 0418 206 010 Email [email protected] Web [email protected] VIVA GLASSWARE Contact Gary Abrams Tel (02) 8594 1944 Email [email protected] Web viva-glassware.com.au HOSPITALITY CONSULTANTS GIRL FRIDAY HOSPITALITY SOLUTIONS Contact Louise Heffernan Tel (02) 9522 6965 Fax (02) 9521 7005 Email [email protected] Web girlfridaysolutions.com.au HOTEL AMUSEMENT & ENTERTAINMENT A HANKIN & COMPANY PTY LTD Contact Martin Hankin Tel (02) 9962 4554 Fax (02) 4927 6999 Email [email protected] Web hankin.com.au

APRA Contact Felix Akurangi Tel (02) 9935 7783 Email [email protected] Web apra.com.au FLASHBACK PHOTOBOOTHS Contact Evan Kirby Mob 0405 305 100 Email evan@flashbackphotobooths com.au Web flashbackphotobooths com.au FUN BOOTH Contact Paul Pennell Mob 0403 769 965 Email [email protected] Web funbooth.com.au HEFFERNAN PROMOTIONS Contact Brad Heffernan Tel (02) 9528 0022 Fax (02) 9521 7005 Email [email protected] NEWCASTLE AMUSEMENTS DISTRIBUTING (NAD) Contact Mark Paton Tel (02) 4954 5755 Fax (02) 4956 5738 Email [email protected] Web newcastleamusements.com NIGHTLIFE MUSIC & VIDEO Contact Jeremy Sproull Fax (07) 3369 0786 Mob 0418 784 222 Email [email protected] Web nightlife.com.au PHONOGRAPHIC PERFORMANCE COMPANY Contact Alana Chambers Tel (02) 8569 1100 Fax (02) 8569 1183 Email [email protected] Web ppca.com.au THE STAR Contact Phillipa Garty Tel (02) 9777 9000 Email [email protected] Web star.com.au TRIVIA MAGIC Contact John Barrand Tel (02) 9517 4414 Fax (02) 9517 4413 Email [email protected] Web triviamagic.com.au HOTEL BOOKKEEPING CLARITY MANAGEMENT GROUP PTY LTD Contact Bryan Northcote Tel (02) 9555 9692 Mob 0408 842 292 Fax (02) 9555 9693 Email [email protected] METRO CONSULTANCY Contact Eric Armstrong Tel (02) 8767 2633 Fax (02) 9648 1858 Mob 0412 724 646 Email [email protected] Web metrosolutions.com.au HOTEL BROKERS/REAL ESTATE BAKER & MAGIN VALUERS Contact Bill Baker Tel (02) 4952 2655 Fax (02) 4952 2699 Email [email protected] Web bmvaluers.com CBRE HOTELS Contact Ken Smith Tel (02) 9333 3422 Fax (02) 9333 3502 Email [email protected]

hotelnews GILCHRIST BUSINESS BROKERS Contact Murray Gilchrist, Dan Maley Tel (02) 6369 1055 Fax (02) 6369 1044 Email [email protected] Web gbb.net.au JOHN PARSONS HOTELS Contact Greg Haines 0407 623 199 or Dugald Parsons 0429 623 199 Tel (02) 6362 3199 Fax (02) 6361 4384 Email [email protected] Web jphotels.com.au JONES LANG LASALLE HOTELS Contact John Musca Tel (02) 9220 8705 Fax (02) 9220 8765 Email [email protected] KNIGHT FRANK HOTELS & TOURISM BROKERAGE Contact Mike Wheatley Tel (02) 9036 6676 Mob 0408 610 169 Email [email protected] Web knightfrank.com.au L J HOOKER HOTEL & TOURISM Contact Graeme Hennessy Tel (02) 9877 6100 Fax (02) 9877 6111 Email [email protected] Web ljhooker.com.au/hoteltourismnsw MANENTI QUINLAN & ASSOCIATES Contact Peter Manenti Tel (02) 9744 8833 Fax (02) 9745 4770 Email [email protected] Web mq.com.au RAY WHITE HOTELS AUSTRALIA Contact Andrew Jolliffe Mob 0438 733 447 Fax (02) 9262 3737 Email [email protected] Web rwh.net.au SYLVESTER HOTEL BROKERS Contact Francois Sylvester Tel (02) 4915 7633 Fax (02) 4930 3450 Email [email protected] Web thebusinessbrokers.com.au HOTEL SUPPLIES AUSTRALIAN FINE CHINA Contact Michael Carrie Tel (02) 9516 2011 or 0414 417 030 Email [email protected] Web australianfinechina.com.au B & B TOTAL SUPPLIES PTY LTD Contact Michael Brown Tel (02) 4956 5500 Fax (02) 4956 6271 Email [email protected] BAREL CORPORATION Contact David Barel Tel (02) 9365 0873 Fax (02) 9130 5680 Email [email protected] Web bareldesigns.com.au CATER SEARCH Contact Troy Griffin Fax (02) 8569 0304 Mob 0412 222 222 Email [email protected] Web catersearch.com.au DESIGN MODE INTERNATIONAL Contact Amanda McCredie Tel (02) 9998 8200 Fax (02) 9998 8222 Email [email protected] Web designmode.com.au

FLORAL IMAGE SYDNEY Contact Jared Wilson Tel 1300 136 066 Mob 0412 309 998 Email [email protected] Web floralimage.com SCENT AIR Contact Terry Jacobsen Tel 1300 763 664 Fax (02) 9388 3718 Email [email protected] INSURANCE PROVIDERS ASSET INSURANCE BROKERS PTY LTD INC. HOTEL INSURANCE BROKERS Contact Terry Carr Tel (02) 9911 9341 Fax (02) 9911 9393 Mob 0401 187 672 Email [email protected] Web assetib.com.au CARTWRIGHT INSURANCE BROKERS PTY LTD Contact Geoff Cartwright Tel (02) 9387 6677 Fax (02) 9387 7272 Email [email protected] Web cartwrightinsurance.com.au COVERFORCE INSURANCE BROKING PTY LTD Contact Matthew Taylor Tel (02) 8814 4773 Fax (02) 9959 5958 Email [email protected] HOTEL EMPLOYERS MUTUAL LTD Contact Robert Dickson Tel (02) 8251 9253 Fax (02) 8251 9495 Email [email protected] Web hotelemployersmutual.com.au OAMPS INSURANCE BROKERS Contact Reg Mawhinney Tel 4979 3333 Fax 4979 3301 Email [email protected] Web oamps.com.au IT & TELECOMMUNICATIONS IMC COMMUNICATIONS Contact Deborah Dalziel Tel (02) 9006 8200 Email [email protected] WAGE EASY PAYROLL Contact Tyson Beattie Tel (03) 9947 9230 Fax (02) 9947 9250 Email [email protected]; [email protected] LEGAL BACK SCHWARTZ VAUGHAN Contact Tony Schwartz Tel (02) 8383 3777 Fax (02) 8383 3700 Email [email protected] Web bsv.com.au BULFORD LEGAL PTY LTD Contact Bruce Bulford Tel (02) 9232 2000 Fax (02) 9239 0766 Email [email protected] Web bulfordlegal.com.au CARROLL & O’DEA LAWYERS Contact Amber Clarke Tel (02) 9291 7190 Fax (02) 9221 1117 Email [email protected]

GADENS LAWYERS Contact Anthony Whealy Tel (02) 9931 4999 Fax (02) 9931 4888 Email [email protected] Web gadens.com.au GWYNNE THOMPSON SOLICITORS Contact Chris Thompson Tel (02) 9212 7055 Fax (02) 9212 7349 Email [email protected] HARRIS WHEELER LAWYERS Contact Micah Jenkins Tel (02) 4907 6300 Email [email protected] Web harriswheeler.com.au HATZIS CUSACK LAWYERS Contact Tony Hatzis and Grant Cusack Tel (02) 9280 4310 Email [email protected]; [email protected] Web hatziscusack.com.au JDK LEGAL Contact Jon Martin Tel (02) 9236 8588 Fax (02) 9236 8599 Email [email protected] MORAY & AGNEW LAWYERS Contact Julien Castaldi Tel (02) 4911 5400 Fax (02) 9232 1004 Email [email protected] Web moray.com.au YARDY LEGAL Contact Ken Yardy Tel (02) 9318 2288 Fax (02) 9318 1066 Email [email protected] Web yardy.com.au LICENSING CONSULTING G J CONSULTING Contact Steve Grove-Jones Tel 0405 182 973 Email [email protected] Web gjconsulting.com.au MEDIA / MARKETING CHARGEBAR Contact Jonathan Tanner Tel (02) 8005 5940 Fax (02) 8088 6126 Email [email protected] Web chargebar.com.au DESIGNEX Contact Kobe Johns Tel (02) 9275 9226 Email [email protected] Web divexhibitions.com.au FAIRFAX MEDIA Contact Marina Caccavari Tel 9282 1932 Fax 9282 3520 Mob 0439 773 584 Email [email protected] Web fairfax.com.au FOX SPORTS Contact Shayne Borg Tel (02) 9776 2759 Mob 0434 070 935 Fax (02) 8584 4351 Email [email protected] Web foxsportsvenues.com.au FOXTEL FOR BUSINESS Contact Jamie Williams Tel (07) 5560 6860 Mob 0419 675 477 Email [email protected] Web austar.com.au FRECKLE & PARTNERS Contact Tiffany Frecklington Tel (02) 9212 5117 Fax (02) 9212 3000 Email [email protected] Web freckle.com.au Official Publication of the Australian Hotels Association (New South Wales)

PARTNERS & ASSOCIATE MEMBERS • MAR13

45

hotelnews PARTNERS & ASSOCIATE MEMBERS • MAR13

46

partners & associate members MENUS PAPER & PRINT DESIGN Contact Jeff Gatchell Tel (02) 9979 8057 Fax (02) 9979 8037 Email [email protected] Web paperprintdesign.com.au MOTOR VEHICLES MUIRS MOTORS (HOLDEN AND KIA) Contact Trent Kontopoulos Tel (02) 9798 8888 Fax (02) 9799 7010 Email [email protected] POINT OF SALE BEPOZ RETAIL SOLUTIONS Contact Murray Waters Tel (02) 9556 3566 Fax (02) 9556 3206 Email [email protected] Web bepoz.com.au DESS POINT OF SALE SOLUTIONS Contact Daniel Poulter Tel (02) 6882 3833 Fax (02) 6884 1763 Email [email protected] Web dessbusiness.com.au H&L AUSTRALIA PTY LTD Contact Andrew Sekel Tel (02) 9555 4480 Email [email protected] Web hlaustralia.com.au SANYO OFFICE MACHINES PTY LTD Contact Stephen Grosser Tel (02) 9417 7666 Fax (02) 9417 8594 Email [email protected] Web sanyo-it.com.au SHARP ELECTRONICS Contact Mary Therese Doyle Tel (02) 4962 1313 Fax (02) 4962 1613 Email [email protected] Web sharpnew.com.au

WORLD SMART FURNITURE Contact Michael Gowan Tel 1300 738 324 Email [email protected] Web worldsmartfuture.com.au

VINGCARD ELSAFE Contact Daryl Brett Tel 1300 796 233 Mob 0488 773 952

PRINTING

Email [email protected] KWIK KOPY CORPORATE PRINT & DESIGN CENTRE DARLING HARBOUR Contact Mark Whiskin Tel (02) 9281 3255 Fax (02) 9281 5389 Email [email protected] Web ultimo.kwikkopy.com.au PAPER & PRINT DESIGN Contact Jeff Gatchell Tel (02) 9979 8057 Fax (02) 9979 8037 Email [email protected] Web paperprintdesign.com.au PRESS ELEVEN Contact Heidi Vnoucek Tel (02) 9750 9211 Fax (02) 9740 5357 Email [email protected] PROMOTIONAL MARKETING & MERCHANDISE EMOTIF PTY LTD Contact David Cochrane Tel (02) 9437 5100 Fax (02) 9437 5200 Email [email protected] PATRICKS MARKETING Contact Alan Patrick Tel (02) 9637 5700 Fax (02) 9637 5566 Email [email protected] Web patricksmarketing.com.au SECURITY ICU SECURITY CAMERAS Contact David Baker Tel 1300 135 253 Fax 1300 897 244 email [email protected]

Web vingcardelsafe.com TOBACCO PRODUCTS BRITISH AMERICAN TOBACCO Contact Nicholas Booth Tel (02) 9370 1231 Fax (02) 8372 1231 Email [email protected] Web bata.com.au PHILIP MORRIS LIMITED Contact Clayton Ford Tel (03) 8531 1055 Email [email protected] Web pmi.com UNIFORMS ROBBIE BARSMAN Contact Rajah Farah Tel (02) 9310 7574 Fax (02) 9698 4383 Email [email protected] WASTE MANAGEMENT MIL-TEK WASTE SOLUTIONS PTY LTD Tel (02) 4350 8500 Fax (02) 4351 0720 Email [email protected] Web miltek.com.au For information on becoming an AHA NSW Partner or to update your listing/contact details, please contact Caroline Beinke, General Manager Marketing & Sponsorship on (02) 9281 6922 or email [email protected]

SUN SECURITY PERSONNEL Master Lic No 409774212 Contact Danny Farah

Replace and Save are on track to save NSW hotels $1,000,000 in reduced energy costs this year alone! Replace and Save do exactly what you would expect – they replace your energy guzzling 50W halogen light globes with premium 10W OSRAM LED’s for FREE, which will save you $1,000s in your yearly energy costs. Every light you replace, saves approximately $20 per year and according to Replace and Save, most hotels have at least 200 lights, resulting in a minimum saving of $4,000 per year. There are absolutely no ongoing obligations or costs. All costs including fittings, bulbs, and transformers, as well as installation by licensed electricians, are covered by Replace and Save under the NSW Energy Savings Scheme.

Replace and Save are Australian owned and completely independent, having no affiliation with any power companies. They also do not require you to change energy providers to make these savings. There is absolutely no catch. At this particular time, with power bills rising exponentially, and the introduction of the Carbon Tax, this incentive is welcome news to hotel Official Publication of the Australian Hotels Association (New South Wales)

Tel 1300 736 795 Fax 1300 736 791 Email [email protected] Web sunsecurity.com.au

owners across NSW. For once we are being offered some positive news that will save us $1,000s every year. Satisfied clients include The Holiday Inn at Sydney Airport and Aurora Bar, Macquarie Street, Sydney. Furthermore, Chris McMally of The Library Hotel in Chippendale NSW, explains: “What a great program. We were a bit skeptical at first – why would anyone give us brand new Osram LED’s for free and provide licensed electricians to do the work at no cost? “Once we learnt about how the program is funded and understood there was absolutely no commitment or cost on our part, we couldn’t sign quick enough. Our new lights have already been installed and look fantastic, and our energy savings have already started.” The LED’s currently on offer for FREE by Replace and Save, are 10W OSRAM LED’s which retail for approximately $50.00. They are available in warm or cool white, have a built in driver, are fully dimmable, and come with either a chrome or white fitting. They have a lumen output of 950 lumens and come with a five-year replacement warranty.

hotelnews

From strength-to-strength with St.George Patrick Gallagher is a fourth generation hotelier who has accumulated a portfolio of high performing hotels within Sydney and built the brand PJ Gallaghers into a name synonymous with good times and great service.

INDUSTRY NEWS • MAR13

47

In the last 12 months, Patrick has gone from strength-to-strength, growing from three to seven pubs, shortly after making the switch to St.George. Here, the AHA NSW Delegate talks openly about his reasons for switching. Patrick, why did you decide to switch banks? It wasn’t a decision made overnight – it was a growing dissatisfaction with our existing bank which included inflexibility and things happening at a higher level that made them change their attitude toward the hotel industry. I thought this wouldn’t have any impact on a relationship like ours because we were longstanding customers and longstanding performers, but it proved to be to no avail. Why did you choose St.George? There were a number of things about St.George that really stood out – which included a heavy involvement in the industry which in itself is a recommendation. Secondly, St.George has a whole department purely specialising in the hotel industry which makes a big difference in their understanding of our business. How have you found the team at St.George? Happily the external observations proved true and everything I thought about St.George Bank before coming onboard was true. Usually you get the sales pitch and then when you get in there – it’s different. But with St.George, that wasn’t the case. How has St.George helped you and your business? The last 12 months for us has seen enormous change. We’ve grown quite radically... we’ve done a lot of renovating in almost all of our pubs. So structurally there’s been a lot of strain on our operations but there’s been no issue with St.George. The bank has been very accommodating and they bend over backwards to help you. Particularly when you’re renovating you go through a down-time in cash flow – St.George is very flexible. In fact, working with the team at St.George reminds me a lot of the relationship my father had with his bank manager – a relationship that is built on an understanding of your business.

Left-to-right: Patrick Gallagher, Brian Gallagher and Angela Gallagher.

The St.George team’s top finance tips: 1. Contemplating further investment or refurbishments? Engage your bankers and advisers early – even if it just to carry out a ‘health check’ on your business; 2. Compare all rates, fees and charges. Don’t be fooled by low line and acceptance fees (bank margin). Do your research; and 3. Partner with a bank and a relationship manager that knows and understands your business. To see how St.George can assist your business, contact: Paul Hilder

02 9216 2445

[email protected]

Rob Gleeson

02 9216 2217

[email protected]

Sidney Lin

02 9216 2257

[email protected]

* This editorial has been provided to Hotel News by St.George.

‘...working with the team at St.George reminds me a lot of the relationship my father had with his bank manager – a relationship that is built on an understanding of your business.’

12 William Street ORANGE NSW 2800 Specialist Hotel Brokers with 30 + years Industry Experience. Call the Pub People !

Ph: (02) 6362 3199 Greg Haines Haines:(0407) (0407)623 623199 Greg 199 Dugald Parsons: (0429) 623199 Trent Auld (0429) 623 199

www.jphotels.com.au Official Publication of the Australian Hotels Association (New South Wales)

hotelnews

snapshot… PARKROYAL DARLING HARBOUR, SYDNEY IS RE-LAUNCHED FEB 2013

SNAPSHOT • MAR13

48

Sydneysiders recently celebrated a milestone in the history of one of Australia’s most respected hotel brands with the official re-launch of the Parkroyal Darling Harbour, Sydney. Far left (l-r): Andrew McEvoy, Craig Bond and The Hon. Martin Ferguson MP. Left (l-r): Didier Cohen, Laura Csortan, Timomatic and Rodger Corser. Photos: Belinda Rolland. MULTI-MILLION DOLLAR REFURBISHMENT More than 400 guests from the business, entertainment, travel and tourism industries were treated to an intricately crafted array of dishes inspired by Parkroyal hotels all around the world. Far left (l-r): Craig Mahoney, Michael Johnson and Paul Davis. Left (l-r): Patrick Imbardelli, The Hon. Bob Baldwin MP and Dean Schrieber. Photos: Belinda Rolland. PADDO PUB FEST 14-17 FEBRUARY 2013 Left (l-r): Sally Tremlett with ex-Waratahs players Phil Waugh, Sosene Anesi and Matt Dunning during the Paddington Pub Fest – four days of events showcasing Australia’s iconic pub culture. See page 39 for the story.

AUSTRALIA’S FAVOURITE SPARKLING 7 FEBRUARY 2013, SYDNEY Far left: Performer Diana Rouvas entertained the guests at the re-launch of Yellowglen, Australia’s favourite sparkling. Left (l-r): Global brand business director of Yellowglen, David Phillips with founder Ian Home.

Official Publication of the Australian Hotels Association (New South Wales)

RED BULL : SUPPORTING THE ON PREMISE AND THEIR IDEAS SINCE 1999.

FOR INFORMATION ABOUT STOCKING RED BULL PLEASE CALL 1800 467 979