The gaming landscapechanges in 2012.And now is the time to jointhe winning team.Operated by members formembers, Mercury will assistyou with what to buy for yourvenue – by denomination,manufacturer and return toplayer. Mercury also offers arange of other game-changingservices:The game changer foryour pub or club• Expert data analysisand training• Same day repairs,maintenance and spare parts• Compliance requirements• Group marketingand venue signage• Venue managementadvice and recruitmentSo don’t delay, get ahead ofthe game and contact the teamat Mercury today.David Baldi 0408 488 869Mick Kelly 0408 350 836Mark Davies 0417 309 442dbaldi@mgv.org.auUnit D3 1/63-85 Turner St,Port Melbourne 3027Ph 9008486824 CLUBConnect December 2011
The <strong>Club</strong> catering clock:To contract or not to contractBy Victor Hamitfrom Members that meal quality, variety and service “have never beIt has been an interesting Summer and some comments although “it’s quality, not cheap”. variety and service “have never been better”, although “it’sfrom Sydney colleagues and <strong>Club</strong> Executive Chef, Mick not cheap”.Fry, reminded me of the caution required when The clubs Board enter is pleased with the decision to change and how well thingsinto catering arrangements. From time to time, many clubs The Board is pleased with the decision to change and how wellhave wrestled with catering and whether to run theThecateringenthusiastic things young have gone. chef The asks enthusiastic for a substantial young chef asks pay for rise. a substantial The Boardoperation themselves or simply to contract out the aoperation.grees. An pay undercurrent rise. The Board amongst reluctantly agrees. Members An undercurrent starts that amongst prices areThe answer to that question differs from club to club ent and husiastic from young Members chef starts resigns that prices to travel are up. through The enthusiastic Europe. young cheftime to time at any particular club. We also take a light hearted resigns to travel through Europe.look at the <strong>Club</strong> Catering Clock to start the year.In Sector 4, since In Sector the 4, since departure the departure of the of the enthusiastic young chef, chef, there thereFirstly, caution must be exercised that the <strong>Club</strong> in succession its of has chefs, been high a succession staff turnover of chefs, high and staff industrial turnover and disputes. industrial The <strong>Club</strong>arrangements with a Catering Contractor, does not and lease Board or devote disputes. most The of <strong>Club</strong>’s their Manager time and to catering. Board devote Catering most of their losses are rissub-lease, for the purposes of the Liquor Control Reform The Member Act timeundercurrentto catering. Cateringswellslossesto aaretidalrisingwaverapidly.of dissatisfaction.The Member“W(Vic), part of the licensed premises without the consent of the undercurrent swells to a tidal wave of dissatisfaction. “Why doesn’tDirector. To do so is a breach of the Liquor Control the Reform Board get the a Board good get a Catering good Catering Manager Manager who will will have have the incentive the incentiAct.Members happy to keep and Members keep the happy prices and keep down?”. the prices down?”.Some Catering Agreements are described as licences The Board advertises for a Catering Manager and moves back toThe whenBoard advertises for a Catering Manager and moves back to Sectprepared. In some cases the Courts have found licences to Sector 1 on the Catering Clock.constitute a lease, and therefore problems can arise Cate for <strong>Club</strong>s ring Clock.under the Liquor Licensing Laws. Accordingly, a <strong>Club</strong> should The <strong>Club</strong> decides it must try and stay in its most preferred Sectorcarefully consider that its Catering Contract is in fact The a contract <strong>Club</strong> decides for as long it must as possible try and stay in in its least its most preferred preferred Sector for Sector as forfor the provision of food services and not a lease.little as possible. But one thing is certain, the Catering Clock neverpossible and stay stops! in cC its least preferred Sector for as little as possible. BuOn a lighter note, I thought it might be interesting is to certain, revisit the the Catering Clock never stops!<strong>Club</strong> Catering Clock and allow readers to determine if the <strong>Club</strong>12Catering Clock applies to them and, if so, what time zone istheir <strong>Club</strong> currently in?2In Sector 1 the <strong>Club</strong> has been dissatisfied by ongoing problemswith catering staff, chefs and meal quality, and decides toremove its headaches to a Catering Contractor. The <strong>Club</strong>believes it has the advantage of someone else having theresponsibility for staff and meal quality. The <strong>Club</strong> believes thatit will no longer suffer a loss in catering and therefore be betteroff financially.The <strong>Club</strong> appoints a Catering Contractor and things start offswimmingly with great optimism for the future and Membersare responding enthusiastically to the change.9SECTOR 4 SECTOR 1SECTOR 3 SECTOR 23In Sector 2, whilst things started well, prices have gone up.There is a Member undercurrent that despite prices increasing,meal quality and variety have decreased. Members note a newBMW in the Catering Contractor’s dedicated car park. Theundercurrent swells into a tidal wave of Member dissatisfaction.The Catering Contractor “is not around as much as he used tobe”, “why doesn’t the <strong>Club</strong> run the kitchen and keep the profits6for the Members?”, “why doesn’t the <strong>Club</strong> run the kitchenand reduce the prices to Members!”. The Board reacts andterminates or does not renew the Catering Contract.Victor Hamit Wentworth LawyersAuthor box … in same style Level as 40 others 140 William Street MELBOURNE VIC 3000In Sector 3, the <strong>Club</strong> appoints an enthusiastic young executiveEmail: vhamit@wentworthlawyers.com.auchef to run the catering operations on behalf of the Use <strong>Club</strong>. photo The from page 23 October Tel: edition (03) 9607 8380 Mobile: 0408 590 706Board receives warm congratulations from Members that mealVictor HamitCLUBConnect <strong>February</strong> 2012 25
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