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QHA REVIEW April 2017

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q u e e n s l a n d h o T E L S a s s o c i a t i o n<br />

a p r i l 2 0 1 7 e d i t i o n<br />

BOWEN<br />

THERAPY<br />

THE RESILIENT CHARM<br />

OF THE GRAND VIEW<br />

HOTEL IN BOWEN<br />

ALL FOR ONE:<br />

PAYNTER DIXON'S ONE-STOP-SHOP<br />

TURNKEY CLIENT SOLUTIONS<br />

RESERVED SEATING:<br />

THE NEW INCHCOLM HOTEL'S<br />

RESTAURANT PROVES POPULAR<br />

DALBY DELIGHTS:<br />

AN INSIGHT INTO THE RURAL HUB<br />

OF THE DARLING DOWNS


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Call us on 1800 023 953 or email us<br />

VIC/TAS/SA vsales@moffat.com.au<br />

NSW nswsales@moffat.com.au<br />

QLD qldsales@moffat.com.au<br />

WA bgarcia@moffat.com.au<br />

Find out how Moffat<br />

equipment can benefit<br />

your business.


LET’S BE HONEST, IN THIS WORLD<br />

OF CONSTANT INFORMATION<br />

AND ONLINE ENTERTAINMENT<br />

THE <strong>QHA</strong> <strong>REVIEW</strong> NEEDS TO BE<br />

IMPRESSIVE TO BREAK THROUGH,<br />

AND TO LET OUR ACHIEVEMENTS<br />

AS AN INDUSTRY SHINE.<br />

RENEWAL DOESN’T MEAN LOSING OUR HISTORY<br />

As our members and other industry readers will see the <strong>QHA</strong> Review has<br />

undergone a significant face-lift as of this issue. Let’s be honest, in this<br />

world of constant information and online entertainment the <strong>QHA</strong> Review<br />

needs to be impressive to break through, and to let our achievements as<br />

an industry shine.<br />

Although this means there will be changes, you will soon see that the core<br />

of our magazine remains the same. It exists to showcase our members,<br />

and let stakeholders know the vital role we play right across Queensland.<br />

I was reminded of this in the last week when we found in our archives<br />

a copy of the Queensland United Licensed Victuallers Association<br />

Constitution from 1939. The <strong>QHA</strong> now carries on the good work our<br />

forebears established with these rules.<br />

Inside the front cover is listed “What the Association Does”.<br />

It is assuring to see how much it remains the same 78 years later:<br />

• Fixes the Price Schedule (we can’t do this anymore)<br />

• Guards the margin of profit<br />

• Conducts negotiations in connection with wages<br />

• Answers legal queries in connect with the trade<br />

• Gives free advice where wage disputes occur and assists in obtaining<br />

settlements out of the Courts<br />

• Assists in engaging competent staff<br />

• Furnishes free advice on all Parliamentary statutes affecting the trade<br />

• Acts as the united voice of the trade and ensuring cooperative as<br />

opposed to individual effort.<br />

I trust you will enjoy the new format and continue to read, pass on and<br />

contribute to this magnificent record of our Association.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 03


3 EDITOR’S LETTER<br />

5 CONTRIBUTORS<br />

A P R I L 2 0 1 7 e d i t i o n<br />

<strong>QHA</strong><br />

Level 14, 270 Adelaide Street<br />

Brisbane, Queensland 4000<br />

GPO Box 343<br />

Brisbane, Queensland 4001<br />

Phone: 07 3221 6999<br />

1800 177 594<br />

Fax: 07 3221 6649<br />

Web: www.qha.org.au<br />

Email: info@qha.org.au<br />

Office Hours<br />

8.30am – 5.00pm Monday to Friday<br />

Associate Editor<br />

Mr Ben Weston<br />

Email: bweston@qha.org.au<br />

President<br />

Mr Tom McGuire<br />

Senior Vice President<br />

Mr Richard Deery<br />

Vice Presidents<br />

Mr Scott Armstrong<br />

Mr John Douglas<br />

Mr Brad Fitzgibbons<br />

Secretary/Treasurer<br />

Mr Tony Condon<br />

Trustees<br />

Mr Will Cordwell<br />

Mr Peter Britain<br />

Chief Executive and Editor<br />

Mr Bernie Hogan<br />

www.qha.org.au<br />

<strong>QHA</strong> <strong>REVIEW</strong> is published by the Queensland<br />

Hotels Association ABN 54 878 166 941.<br />

6 NEWS<br />

12 EVENTS<br />

14 LATEST<br />

16 FEATURE:<br />

Bowen’s Grand View Hotel<br />

30 FEATURE:<br />

Paynter Dixon<br />

34 INSIGHTS:<br />

Thomson’s Reserve<br />

The Halifax Hotel<br />

40 ACCOMMODATION UPDATE<br />

46 COMPASS:<br />

Dalby delights<br />

54 Q&A:<br />

The Exchange Hotel’s Tanya Arnold<br />

58 TOP DROP<br />

60 SHOWCASE:<br />

POS and commercial kitchen equipment<br />

62 PARTNERS & CORPORATE MEMBERS<br />

64 TRADE DIRECTORY<br />

All information is correct at time of going to press.<br />

The publishers cannot accept responsibility for<br />

errors in articles or advertisements, or unsolicited<br />

manuscripts, photographs or illustrations.<br />

The opinions and words of the authors do not<br />

necessarily represent those of the publisher. All<br />

rights reserved. Reproduction in part or whole is<br />

strictly prohibited without prior permission.


DAMIAN STEELE<br />

<strong>QHA</strong> Industry<br />

Engagement<br />

Manager<br />

A hospitality industry<br />

professional with over<br />

30 years’ experience<br />

in liquor, gaming and<br />

operations. Damien<br />

has a strong focus<br />

on compliance and<br />

legislation.<br />

ROSS TIMS<br />

<strong>QHA</strong> Training and<br />

Safety Manager<br />

Ross manages the<br />

development and<br />

delivery of industry<br />

related training courses<br />

and the provision of<br />

workplace health and<br />

safety services to<br />

<strong>QHA</strong> member hotels<br />

and other hospitality<br />

venues.<br />

PAUL ST JOHN-WOOD<br />

Membership Officer<br />

Paul is the face of the<br />

Association to many<br />

<strong>QHA</strong> members as he<br />

travels the length and<br />

breadth of the state<br />

visiting, advising and<br />

assisting publicans.<br />

JUDY HILL<br />

<strong>QHA</strong> Accommodation<br />

Division Manager<br />

As professional<br />

advocate for the<br />

accommodation sector<br />

of the hotel industry,<br />

Judy advises and<br />

represents members<br />

on matters including<br />

tourism legislation,<br />

marketing strategy,<br />

risk management and<br />

airline regulation.<br />

CHARLES LENTINI<br />

<strong>QHA</strong>’s Principal<br />

Employment<br />

Relations Adviser<br />

Charles has a<br />

broad range of<br />

experience advising<br />

and representing<br />

small, medium and<br />

large businesses in<br />

employment relations<br />

matters.<br />

THE HON YVETTE D’ATH<br />

Attorney-General and<br />

Minister for Justice<br />

and Minister for<br />

Training and Skills<br />

Yvette D’Ath is a<br />

Labor member of the<br />

Legislative Assembly<br />

of Queensland<br />

representing the seat of<br />

Redcliffe.<br />

MIKE SARQUIS<br />

Executive Director of<br />

Liquor and Gaming<br />

Regulation<br />

Mike’s responsibilities<br />

include managing the<br />

gaming and liquor<br />

regulatory licensing and<br />

compliance regimes,<br />

and implementing the<br />

responsible gambling<br />

strategy and harm<br />

minimisation programs.<br />

NICK BAINBRIGGE<br />

State Manager (Qld)<br />

Aristocrat<br />

Nick has a proven<br />

history in wholesale<br />

liquor, electronic<br />

gaming, and hotel and<br />

restaurant operation.<br />

He now heads up the<br />

state team for one<br />

of Australia’s leading<br />

manufacturers of<br />

gaming machines.<br />

BRENDAN O’FARRELL<br />

Chief Executive<br />

Officer, Intrust Super<br />

Brendan is responsible<br />

for overall management<br />

of the fund and<br />

providing advice to the<br />

board of directors. He<br />

passionately believes<br />

education is critical in<br />

super due to the everchanging<br />

nature of the<br />

industry.<br />

CURT SCHATZ<br />

Managing Partner,<br />

Mullins Lawyers<br />

With over 30 years’<br />

experience in property,<br />

liquor and gaming law,<br />

Curt is recognised<br />

as a leader in this<br />

field. He advises<br />

pub, club, nightclub,<br />

restaurant, resort and<br />

accommodation venue<br />

owners and operators.<br />

JEREMY WICHT<br />

Director Hanrick<br />

Curran Chartered<br />

Accountants<br />

Jeremy is a business<br />

advisory director. His<br />

background includes a<br />

stint at ALH as group<br />

analyst performing<br />

detailed business<br />

analysis, budgeting<br />

and capex, and profit<br />

optimisation.<br />

JOHN ROZENTALS<br />

Wine Writer<br />

John Rozentals is a<br />

freelance writer who<br />

has penned travel, food<br />

and wine articles for<br />

a range of Australian<br />

newspapers and<br />

websites including our<br />

very own <strong>QHA</strong> Review.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 05


NEWS<br />

ABC News: Jonathan Hair<br />

KANDANGA LOCALS BUILD TEMPORARY<br />

PUB IN THE WAKE OF FIRE<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 06<br />

It’s not unusual for a community to get together<br />

and build a makeshift pub when disaster strikes an<br />

established one.<br />

When the Morven Hotel burnt down in 2015,<br />

locals were quick to install a temporary version of<br />

the pub in a disused shipping container. Then later<br />

that year when the century-old Kandanga Hotel in<br />

Mary Valley met a similar fate, locals there put up<br />

an elaborate open-aired, trussed-roof structure next<br />

door and helped furbish it with a bar, taps and sturdy<br />

outdoor furniture.<br />

“Some of the boys I’ve never seen before, they<br />

came and they said ‘we’ll have a bar by tomorrow<br />

morning for you’,” said Kandanga Hotel publican Doug<br />

Greensill.<br />

Meanwhile, work on rebuilding a permanent pub on<br />

the original site is well underway. This time the pub is<br />

being built out of brick and, all going well, will be open<br />

for business in June.<br />

Doug was eager to get the new pub up and running as<br />

it was a vital community focal point.<br />

“They come, they talk, people get jobs out of the hotel,<br />

like if you need a plumber or a bricklayer. You’ll be here<br />

and you ask the question and they’ll say ‘oh, I can get<br />

a bloke for you’,” he said.<br />

Pubs play a key role in rural communities and this is<br />

evidenced by the community spirit shown by residents<br />

of this Mary Valley town.


NEWS<br />

BEER ENLIGHTENMENT:<br />

AUSSIES DISCOVERING THE BEAUTIFUL TRUTH<br />

Lion’s nutrition information panels (NIPs) on<br />

product bottles and cartons is changing Australia’s<br />

perception of beer for the better.<br />

Around 18 months ago Lion began including<br />

the NIPs as part of its well-publicised “Beer the<br />

Beautiful Truth” campaign. Since then the beer<br />

giant’s research has found that Aussies have shifted<br />

their attitudes, with almost 40% of people believing<br />

NIPs have helped them make more informed choices<br />

when it came to choosing alcohol.<br />

Tanya Marler, marketing director for category,<br />

innovation and communication at Lion,said the whole<br />

point of the campaign was to de-bunk some of the<br />

misconceptions around beer.<br />

“It has enabled us to continue spreading awareness of<br />

the campaign and to help create a more vibrant beer<br />

culture in Australia,” she said. “We’ve only just started<br />

and there is scope to continue the campaign further.”<br />

The research also found that, compared to last year,<br />

more people believe beer is actually lower in sugars<br />

per serve (up 8%) than they thought previously;<br />

beer is lower in carbohydrates and calories per<br />

serve (both up 6%) than they previously thought and<br />

fewer people mistakenly think that all beer contains<br />

preservatives (down 8%).<br />

“In fact, the success of the campaign so far here in<br />

Australia has translated to the launch and roll out<br />

of Beer the Beautiful Truth in the New Zealand<br />

market, where NIPs will also be added to all Lion<br />

wholly-owned beers, to continue Lion’s journey of<br />

providing everybody with the beautiful truth about<br />

beer,” she said.<br />

Dr Sam Hay, a Sydney general practitioner and<br />

former doctor in the Australian Army, also believed<br />

the campaign has been positive. “It’s encouraging to<br />

see that Australians are interested to know what’s in<br />

the alcohol they consume, that reflects a longer term<br />

trend that started with food and soft drinks.<br />

“Of course, it is not only the sugars or the<br />

preservatives people should be aware of; alcohol<br />

should only be consumed in moderation and as part<br />

of balanced and healthy diet. Combining moderation<br />

with nutritional awareness is the key to enjoying beer,<br />

or any other alcohol, for that matter,” he said.<br />

EXPECTANT DADS MEET AT THE PUB<br />

Any bloke feels at home in a pub. So it was an inspired<br />

idea to hold a program of antenatal<br />

classes geared specifically for dadsto-be<br />

down at the local over the<br />

occasional beer and bistro meal.<br />

“Beer and Bubs” first began in<br />

pubs across Sydney in 2004 and by<br />

2009 had expanded to places as<br />

far afield as Perth, Alice Springs and<br />

Toowoomba. Since then the antenatal<br />

program has gone from strength to<br />

strength, offering hundreds of Aussie<br />

blokes practical tips on their role in<br />

childbirth.<br />

Program organisers said the setting was perfect for first<br />

time fathers who don’t know what they’re in for and,<br />

being honest, “would rather head for the pub anyway”.<br />

Even second or third-time dads who weren’t that well<br />

prepared the first time got a lot out of the program.<br />

Beer and Bubs director Carrina Bradbury said the<br />

classes required a space in the pub<br />

that was separate from the general<br />

public so participants could chat<br />

about all things birth without upsetting<br />

regular patrons.<br />

“The friendly, casual atmosphere of<br />

the pub is a great venue for childbirth<br />

education,” she said.<br />

“Childbirth is unfamiliar territory for<br />

most blokes, so it’s more comfortable<br />

for them to be in their natural<br />

environment to learn about something so foreign.”<br />

Beer and Bubs sessions are available at three<br />

Queensland venues: Peregian Beach Hotel (Sunshine<br />

Coast), The Tapestry Bar (Toowoomba) and The<br />

Murrumba Downs Tavern (North Brisbane).<br />

For more information visit: www.beerandbubs.com.au<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 07


NEWS<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 08<br />

ENOUGH TO MAKE YOU GIK<br />

The makers of a blue-coloured wine in the<br />

Basque region have had their inky looking product<br />

banned by the Spanish Ministry of Agriculture. In<br />

2015 viticultural innovators Gik began selling the<br />

wine with a distinctly azure hue by adding two<br />

natural ingredients, indigo dye and anthocyanin,<br />

a pigment found in grape skin.Gik co-founder<br />

Taig Mac Carthy said their goal was to offer wine<br />

drinkers something “a bit more fun and crazy”.<br />

However, the authorities were less impressed,<br />

recently slapping Gik with a fine and requiring it to<br />

remove the words “blue wine” from its labels.<br />

EVERY DOG HAS ITS DAY<br />

An initiative by the RSPCA in Adelaide to<br />

promote dog-friendly venues is proving popular.<br />

Dubbed “Pets at the Pub”, the event invites<br />

canines and their owners to a different venue<br />

around town every fourth Sunday to relax, enjoy<br />

a few treats and let their fur down. RSPCA<br />

event organiser Josie Sullivan said she’d had<br />

around 20 to 30 local<br />

pubs approach her about<br />

hosting a Pets at the Pub<br />

day and hoped to see<br />

other states pick it up as<br />

well. Inner-city Brisbane’s<br />

Stock Exchange Hotel<br />

recently got in on the act<br />

with a “Yappy Hour” at its<br />

rooftop beer garden every<br />

Saturday afternoon.<br />

PROPOSED LEGISLATION TO<br />

ALLEVIATE COSTS FOR BUSH PUBS<br />

The Queensland Hotels Association commended<br />

Mt Isa MP Robbie Katter’s proposed legislation to<br />

alleviate costs from the bush pubs of Queensland.<br />

As outlined in the <strong>QHA</strong>’s policy platform distributed<br />

to all Queensland MPs, country pubs are vital<br />

pieces of social infrastructure that add to their<br />

communities in countless ways.<br />

Robbie Katter introduced the Bill in State<br />

Parliament in March advocating fairer licence fees<br />

for outback hotels, slashing the licence fee from<br />

$3500 to $350.<br />

<strong>QHA</strong> Chief Executive Bernie Hogan said licensing<br />

fees were completely out of proportion for pubs in<br />

rural and regional areas.<br />

“As we visit members across the state it’s not<br />

unusual to find that the pub is far more to these<br />

communities than a place to socialise. The pub<br />

is also the Town Hall, Flying Doctor landmark,<br />

mail centre, grocery store and a focal point for all<br />

community gatherings.”<br />

“The population of these small towns simply can’t<br />

support high government fees imposed on these<br />

small businesses. Pubs in places like Wyandra,<br />

Cunnamulla, Ilfracombe or Einasleigh pay the same<br />

as hotels in the larger population centres across the<br />

state, without the ability to recoup these costs.”<br />

The <strong>QHA</strong> believes that by reducing the fees of<br />

country pubs the benefits to the Queensland<br />

tourism industry, regional communities and small<br />

businesses across the state will far outweigh the<br />

lost revenue.<br />

“The hotel industry would welcome a display of<br />

empathy for the sector, which contributes so much<br />

to the state’s jobs, revenue and communities,”<br />

Bernie said.


NEWS<br />

A still from the current TVC - “Unmistakably Ours”<br />

CELEBRATING BUNDY AS AN AUSTRALIAN ICON<br />

With its humble beginnings in<br />

our coastal sugarcane belt,<br />

Bundaberg Rum has long been<br />

a Queensland icon. Now a new<br />

$20 million branding campaign by<br />

Diageo is celebrating Bundy as a<br />

distinctly Australian phenomenon.<br />

The “Unmistakably Ours”<br />

branding is appearing on the rum’s<br />

labels, promotional displays and<br />

advertising, and was launched at<br />

the season opener between the<br />

Broncos and Cronulla Sharks as<br />

part of Bundy’s re-signing with the<br />

NRL.<br />

Bundaberg’s marketing manager Jodi McLean<br />

said the big aim was to reframe Bundy from<br />

a Queensland icon to an Australian icon,<br />

highlighting the fact that it was one of the first<br />

brands that existed in Australia.<br />

“We’ve been saying that Bundy is our national<br />

drink, just like Guinness is in Ireland, we should<br />

have Bundy for Australia. This campaign is about<br />

re-asserting the brand’s rightful<br />

place to do that, but doing it in a<br />

really positive way and celebrating<br />

what it means to be an Aussie.”<br />

She said Bundy was the local<br />

priority brand at Diageo Australia<br />

and there was a strong focus<br />

behind supporting the rum brand<br />

as its big franchise.<br />

Now regarded globally as one of<br />

the finest rums, Bundaberg was<br />

the brainchild of a few Queensland<br />

mates who in 1888 took advantage<br />

of the excess of molasses<br />

produced by the state’s growing sugar industry.<br />

Although rum was popular in Australia from the<br />

time of the First Fleet, it was of dubious quality.<br />

But with the help of the finest sugarcane grown<br />

in the volcanic soils of tropical Queensland,<br />

Bundy was able to change the course of history.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 09


GAMING<br />

with Nick Bainbrigge<br />

NEWS<br />

INNOVATIVE GAMING<br />

SOLUTIONS<br />

As we leave the <strong>2017</strong> AHG Expo behind us,<br />

we were delighted to see so many visitors on<br />

the Aristocrat stand once again exploring what<br />

we have planned for the next few months. Our<br />

focus entering <strong>2017</strong> has remained on delivering<br />

on our promises and designing innovative gaming<br />

solutions beyond the immediate future as we push<br />

the boundaries of content, cabinets and enabling<br />

technology for a long-term sustainable industry.<br />

We hope this resonated well at the show and we<br />

thank you for your ongoing support and valuable<br />

feedback on the direction of our portfolio.<br />

Over the past month since its release, we’ve<br />

been pleased to see the Wild Fortune family of<br />

games off to a positive start in both hotels and<br />

clubs in Queensland. This family adopts current<br />

market trends such as player selectable multidenomination<br />

and scaling bonus prizes whilst<br />

offering an alternative experience to Lightning<br />

Cash and Dragon Cash. We look forward to<br />

further developing the amount of choice within<br />

this category and style of gameplay as the<br />

opportunity for growth continues.<br />

BEER AND<br />

BREAKFAST<br />

Scottish, post-punk craft<br />

beer company BrewDog is<br />

crowdfunding a beer-themed<br />

hotel it plans to attach to its<br />

US HQ in Columbus, Ohio.<br />

If completed, BrewDog’s ale-orientated<br />

accommodation venue will offer guests keg taps<br />

in the bedrooms and hop oil treatments in the spa.<br />

Its 50 rooms will each have a dedicated beer fridge<br />

and guests can expect vistas of commercial scale<br />

fermentation foeders and yeasty aromas wafting in<br />

through the windows.<br />

DO YOU HAVE A STAR ON STAFF?<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 10<br />

WE HAVE SEVERAL OTHER<br />

EXCITING RELEASES TO LOOK<br />

FORWARD TO, INCLUDING<br />

LUCKY 88 EXTRA CHOICE AND<br />

NEW TITLES TO JOIN THE DRAGON<br />

LINK AND DRAGON CASH<br />

FAMILIES; PEACOCK PRINCESS<br />

AND SPRING FESTIVAL.<br />

Once again, we thank you for your ongoing<br />

support and feedback and hope you enjoyed the<br />

<strong>2017</strong> AHG Expo.<br />

Applications for the nationwide Hostplus Hospitality<br />

Scholarship supported by Melbourne Food and<br />

Wine Festival opened on Friday 31 March, offering<br />

one of the industry’s rising stars a career-changing<br />

opportunity to work across the globe.<br />

The winner will be flown to three different countries<br />

to work in three internationally acclaimed hospitality<br />

businesses, plus flights, accommodation and spending<br />

money, followed by a one-year mentorship facilitated by<br />

MFWF and the organisation’s extensive global network.<br />

Since its inception in 2014, the Hostplus Hospitality<br />

Scholarship has welcomed a breadth of applicants<br />

from across the industry – baristas, bartenders, chefs,<br />

maître d’s, winemakers, producers, restaurateurs and<br />

everything in between.<br />

Applications for the Hostplus Hospitality Scholarship<br />

are open to Australian residents aged 22 – 35, currently<br />

working in hospitality in any area.<br />

For more information or to apply online visit:<br />

www.melbournefoodandwine.com.au/scholarship


NEWS<br />

NEW FACE FOR THE MONTAGUE<br />

The Montague<br />

Hotel is set to<br />

become West<br />

End’s favourite local<br />

hang out for young<br />

and old. Monty, as<br />

the pub has been<br />

aptly nick-named<br />

by locals, is a tasty<br />

gastropub standing<br />

tall on the corner of<br />

Montague Road and<br />

Kurilpa Street, West End. It’s based around home style,<br />

comfort food with the hero being a Charcoal Rotisserie<br />

and hand-held food classics like Burgers, Buffalo Wings,<br />

Haloumi Fries, Beer Battered Pickles and many more.<br />

The kind of food that goes hand in hand with beer!<br />

This new venue boasts Brewery Fresh Copper Beer<br />

Tanks which are the main over hang feature of the bar,<br />

serving preservative-free, freshly made beer straight<br />

from the source. With over seventeen premium and craft<br />

beers on tap as well as local favourites from Newstead<br />

Brewing, Green Beacon and Fortitude Brewing, there is<br />

sure to be something for everyone. Monty also features<br />

an extensive wine list with over 19 different vineyards and<br />

suppliers with a heavy focus on Queensland and South<br />

Australian wines. Inside you will see a handsome wall<br />

mural by local street artist Stewart Sucker.<br />

General Manager of The Monty, Stephen Lee said it’s<br />

set to become an icon.<br />

“The location is key to Monty’s success. We are in the<br />

heart of West End’s metropolitan growth zone and next<br />

to some of Brisbane’s oldest suburbs. She will be easily<br />

distinguished thanks to her unique design and corner<br />

position. Monty will be a destination venue for visitors<br />

and local for residents living nearby.<br />

“We want to be able to cater to the young ‘hip’ crowd<br />

moving into the area as well as the older demographic<br />

who have been here for years. Our menu has something<br />

for everyone and our service will be second to none. We<br />

have hand-picked our team to make sure they are the<br />

best of the best.”<br />

True to their word, they will also be catering to the<br />

health-conscious eaters with a Superfood Menu<br />

specially designed by a nutritionist. These include<br />

Rainbow Wraps, Seed Salads, Swiss Mushroom<br />

Burgers on Rye & many more. Irish expat, chef Enda<br />

Gaffey will be manning the charcoal rotisserie and in<br />

charge of the team in the kitchen.<br />

The restaurant seats 80 and venue holds over 400<br />

people. Monty is set to host some great events centred<br />

around the unique food and beverage offering as well as<br />

showcasing local music talent.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 11


EVENTS<br />

‘WOMEN IN HOTELS LUNCHEON’ RETURNS<br />

Celebrate with us in style. This exclusive industry-only<br />

event will headline guest speakers from the Brisbane<br />

Lions Women’s Team and motivational entertainer Julie<br />

Cross with live music with Gee’d Up. Enjoy a delicious<br />

lunch, premium beverages, prizes and entertainment<br />

throughout the day.<br />

We are so pleased to see this event continuing to grow<br />

in attendance and encourage all members - male and<br />

female - to attend the luncheon.<br />

This very special event is proudly supported by<br />

Australian Liquor Marketers Pty Ltd and Intrust Super.<br />

WHEN<br />

Wednesday 10 May<br />

12pm-3pm<br />

for a 12.30pm start<br />

WHERE<br />

Grand Ballroom<br />

Hotel Grand Chancellor Brisbane<br />

23 Leichardt Street and Corner of Wickham Terrace<br />

TICKETS<br />

$99 per person or Table of Ten $990<br />

All prices are GST inclusive.<br />

You can buy tickets at the <strong>QHA</strong> Shop: www.qha.org.au<br />

or contact Kelly-Anne Mott at the <strong>QHA</strong>:<br />

Phone 07 3221 6999 or email kmott@qha.org.au<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 12


<strong>QHA</strong> <strong>REVIEW</strong> | 13


LATEST & GREATEST<br />

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<strong>QHA</strong> <strong>REVIEW</strong> | 14<br />

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<strong>QHA</strong> <strong>REVIEW</strong> | 15<br />

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<strong>QHA</strong> <strong>REVIEW</strong> | 16


FEATURE<br />

BOWEN<br />

THERAPY<br />

WHAT BETTER PLACE IS<br />

THERE TO UNWIND WITH<br />

FRIENDS OVER A COLD<br />

DRINK OR TWO AND<br />

PERHAPS AN EXQUISITE<br />

MEAL?<br />

Old pubs possess such history, character<br />

and charm and none more so than The<br />

Grand View Hotel in Bowen. The hotel<br />

has twice been destroyed by fire and<br />

twice by cyclone but this grand old lady<br />

has endured, most recently surviving the<br />

ravages of Cyclone Debbie. Its resilience<br />

has only added to its charm. We spoke<br />

with Mike McLean, one of the owners<br />

of the hotel about the fighting spirit of<br />

Queenslanders, which he himself is<br />

certainly familiar with.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 17


FEATURE<br />

STATE OF ORIGIN HONOURS<br />

Mike in his heyday playing<br />

Second Row for Queensland.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 18<br />

MIKE’S MEDIA STORM<br />

Channel Nine’s A Current Affair<br />

crossed live to Mike for regular<br />

updates on Cyclone Debbie.


FEATURE<br />

“WHAT THE CYCLONE SHOWED ME WAS<br />

THAT IN SUCH TIMES, EVERYBODY HAS<br />

A PART TO PLAY.”<br />

The Grand View Hotel has been family for four<br />

generations, some 98 years to be exact. First owned<br />

by BJ Magee, who also happened to have The Grand<br />

Theatre, The Grand Café and BJ Magee’s General<br />

Store, it was taken over by his daughter Mary Kathleen<br />

(May) and her husband John Norman McLean when<br />

BJ lost his sight at age 60. Since 1919 it has been in<br />

the McLean family and is presently run by Michael,<br />

John and Lachlan McLean. The brothers are constantly<br />

renovating the hotel with their focus fixed on delivering<br />

a pub with personality, superb cuisine, friendly service<br />

and entertainment for all ages. If the rave reviews online,<br />

in social media and in print are anything to go by, their<br />

endeavours are truly appreciated by locals and visitors<br />

to Bowen alike.<br />

Built in a classic old-Queenslander style, the hotel<br />

faces directly onto the picturesque Port Denison<br />

Harbour and from the moment you step inside you<br />

get a sense of the hotel’s history and the surrounding<br />

town of Bowen. Photos of the old township adorn the<br />

walls amidst modern artworks and a superb collection<br />

of memorabilia. One of the most notable pieces of<br />

nostalgia to any proud Queenslander is Michael’s State<br />

of Origin jersey. He humbly avoids virtually any questions<br />

in relation to his successful rugby league career that<br />

saw him play five years with the Eastern Suburbs<br />

(Sydney) Roosters from 1985-1990, followed by a year<br />

at the Newcastle Knights and another at the Gold Coast<br />

Chargers, but quite possibly his proudest moment<br />

would be donning the Maroons jersey during our<br />

successful 1991 campaign. Queensland won the series<br />

2-1 with the second game in particular remembered<br />

for the spiteful halftime clash between Wally Lewis and<br />

Mark Geyer.<br />

Anyhow we digress, at the time of going to print with<br />

this edition, North Queensland had suffered the wrath<br />

of Cyclone Debbie. We were keen to hear how The<br />

Grand View and the greater town of Bowen had faired.<br />

Mike filled us in.<br />

“It is funny in that walking around the streets a lot<br />

of people said, “All we could think about is that we<br />

hope The Grand View is not damaged after all the<br />

refurbishment, which is very flattering.<br />

“In particular what the cyclone showed me was that<br />

in such times, everybody has a part to play. We had<br />

the media contingent from down south come up along<br />

with hundreds and hundreds of emergency services<br />

personnel and volunteers. The police had their part to<br />

play and we had our part to play, which was essentially<br />

feeding all those people from around the country who<br />

weren’t from Bowen.<br />

“A lot of the town shut down and respectfully so but we<br />

somehow managed to keep trading through the use of<br />

generators supplying meals to all those people.<br />

“We were shut down the night before the cyclone with<br />

200 people eating at the hotel. When we reopened<br />

we did 300 meals that night and we got hit by 560<br />

millimetres of rain in one hour while we were doing it<br />

and that was worse than the cyclone. There was 2 foot<br />

of water coming down the main street. On the Saturday<br />

we did 550 meals and 200 is a big night for us.It was<br />

a proud moment to be able to do that. The staff were<br />

fantastic and we got a lot of wraps from the customers<br />

about them. Tthey were pushed hard and were tired<br />

and had problems at home of their own.”<br />

Bowen was fortunate with other North Queensland<br />

towns less so. It is welcome relief however this<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 19


FEATURE<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 20<br />

“WE MIXED A MODERN FEEL IN<br />

SOME AREAS WITH AN OLDER<br />

STYLE IN OTHERS...”<br />

IMMORTALISED IN FILM<br />

(Right) The Grand View<br />

doubled as The Territorian in<br />

Baz Luhrmann’s feature film,<br />

‘Australia’.<br />

magnificent hotel is still all in one piece. This two-story<br />

pub with its long verandas, high ceilings and elaborate<br />

rooms after all is not only a local icon but is known the<br />

world over. The Grand View that sits majestically on the<br />

main street of Bowen was indeed cast as the ‘Territory<br />

Hotel’ in Baz Luhrmann’s film ‘Australia’, which starred<br />

Nicole Kidman and Hugh Jackman. The town of Bowen<br />

doubled as Darwin’s waterfront around the time of the<br />

second World War. Interestingly, the hotel remained<br />

open throughout filming of the movie and there was<br />

even a performance from Nicole’s husband Keith Urban<br />

and his band upon completion of the feature film.<br />

It has been the constant flow of awards since then<br />

however that has kept The Grand View Hotel in the<br />

spotlight. In 2014 it was recognised as Best Overall<br />

Hotel and the Best Renovated Hotel in the <strong>QHA</strong> Awards<br />

for Excellence. In 2015 the hotel was awarded Best<br />

Casual Dining Venue at the same and the Best Hotel in<br />

Australia at the AHA Awards. Michael puts The Grand<br />

View’s ongoing success down to a number of factors.<br />

“We’ve obviously got a great hotel but it is the team we<br />

have working here that makes The Grand View special<br />

and on the food side of things, its undeniably the fresh<br />

local produce we use to create our diverse and modern<br />

cuisine.”<br />

Indeed, Bowen is renowned as the food bowl of North<br />

Queensland, famous for its rich agricultural land and the<br />

freshest of fresh seafood caught right on the edge of the<br />

Great Barrier Reef. The Bowen fish markets are just 500<br />

metres from the hotel so quality is assured with seafood<br />

purchased daily. The restaurant menu consists of your<br />

favourite pub style meals along with changing weekly<br />

specials which of course feature fresh local seafood,<br />

prime cuts of meat and seasonal local produce.<br />

Aside from breaking new ground with their modern<br />

and creative menu carefully constructed by their team<br />

of talented chefs, The Grand View is also becoming<br />

revered as the ideal venue for functions catering for all<br />

manner of groups, sizes and budgets; anything from<br />

stand up cocktail style events, sit down dining, set<br />

menu, birthdays, weddings and various celebratory<br />

milestones.<br />

Another popular place to meet with friends is the Public<br />

Bar, which has stunning views over Edgecombe Bay.<br />

The bar area has full TAB and Keno facilities and also<br />

shows sporting events from the many large flat screen<br />

TVs hanging from the exposed brick walls.<br />

In the most recent renovation to the hotel, the Gaming<br />

Room also underwent a massive transformation.<br />

Housing 40 of the latest gaming machines on the<br />

market, extravagant décor and all the modern gadgets,<br />

it will feel like you have walked onto the Las Vegas strip.


FEATURE<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 21


FEATURE<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 22<br />

“WE MIXED A MODERN FEEL IN<br />

SOME AREAS WITH AN OLDER<br />

STYLE IN OTHERS...”<br />

REMARKABLE<br />

OUTSIDE AND IN<br />

From the location to the<br />

decor The Grand View<br />

lives up to her name.<br />

The members card system employed has also proved<br />

extremely popular with every single dollar spent from<br />

gaming machines through to bar, restaurant and the offsite<br />

bottle shop earning patrons loyalty reward points.<br />

As Mike pointed out with the most recent renovations,<br />

“We went right through every room: the sports bar, the<br />

restaurant, the gaming room, the beer garden, and we<br />

also built the new upstairs function room. We mixed a<br />

modern feel in some areas with an older style in others,<br />

all the while being respectful of the hotel’s history.”<br />

It is interesting to note these renovations have come<br />

after The Grand View Hotel won Best Renovated Hotel<br />

in the 2014 <strong>QHA</strong> Awards for Excellence. Said Mike with<br />

a laugh, “A lot of people think I am mad.<br />

“My brother, my partner and I were at loggerheads over<br />

this one particular situation with the gaming room. The<br />

commonly held belief of the trade is that gaming should<br />

be front and centre of your hotel and I have gone a little<br />

bit different to that and given them their own area out<br />

back. And that’s what controlled my thinking.<br />

“I got plans done up by a Brisbane architect to double<br />

the gaming room and it was approved by Council and<br />

ready to go. But I was flying back from the Sydney to<br />

Hobart and I decided it was all wrong so I cancelled it<br />

all and started doing what I wanted to do. We have<br />

finished up redoing the whole place again. There was<br />

something messing with me and I eventually worked out<br />

it had to revert back to how the hotel was originally.<br />

“We reconfigured the whole hotel to its original state.<br />

The reason I did this was to make all of our customers<br />

happy. Whereas once they were mixed in together<br />

we’ve given each type of customer what they want. The<br />

gaming room is now a beautiful room with a casino type<br />

feel, the bar has their own section with a view of the<br />

jetty and diners can be themselves with a view of the<br />

town.”<br />

Mike informed us the renovations have taken just over<br />

12 months and they are still to complete the main bar.<br />

“I am hoping all will be complete for my mother’s 90th<br />

birthday on June 17th. Once all is finalised we will have<br />

another crack at the <strong>QHA</strong> Awards. We are very proud of<br />

the awards we have won in the past.”<br />

There is no denying The Grand View Hotel truly is<br />

remarkable and would not be out of place in any corner<br />

of the state, including the big smoke of Brisbane. It is<br />

her enduring charm and ambience however that sets<br />

her a class above.


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<strong>QHA</strong> <strong>REVIEW</strong> | 23


MP ATTORNEY GENERAL<br />

Yvette D’Ath<br />

CAN QUEENSLAND GOVERNMENT TACKLE<br />

PROBLEM GAMBLING? YOU BET.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 24<br />

In the lead up to Responsible Gambling Awareness<br />

Week (RGAW) <strong>2017</strong>, the Queensland Government<br />

would like to thank hoteliers for the vital role they play in<br />

minimising gambling-related harm.<br />

The Queensland Government provides more than $5.5<br />

million to fund a range of problem gambling treatment<br />

and support services. We need your help to promote<br />

these services to your patrons.<br />

RGAW is an annual event, this year running from<br />

24 to 31 July, which aims to encourage responsible<br />

gambling and highlight the support available to people<br />

who feel that gambling may have become a problem<br />

for them.<br />

This year, the theme for RGAW <strong>2017</strong> developed by<br />

Gambling Help services is: “Is your gambling getting<br />

out of hand? Think of your family”.<br />

Signage, including LCD displays, will be made<br />

available to gambling providers closer to RGAW <strong>2017</strong><br />

via the government’s Business Queensland website. I<br />

encourage you to use these at your venue.<br />

To find out how to become involved in other RGAW<br />

activities in your area, contact your local Gambling<br />

Help service.<br />

While RGAW is a few months away, the government<br />

has already begun supporting the week by running<br />

Gambling Help advertising at major Queensland sports<br />

stadiums.<br />

You can see these sideline advertisements from now<br />

until mid-year during games at Suncorp, CBUS Super<br />

and 1300 Smiles stadiums, and The Gabba. The<br />

advertisements ask people to consider whether they<br />

are “Gambling too much?” and include the Gambling<br />

Helpline phone number, a service which provides free<br />

and confidential support 24 hours a day, seven days<br />

a week.<br />

A number of ‘Gambling too much?’ Facebook<br />

advertisements will also run over the next few months.<br />

To see these, follow the Office of Liquor and Gaming<br />

Regulation (OLGR) on Facebook (@qldolgr).<br />

For more information on the government’s gambling<br />

harm minimisation activities or to review the<br />

Queensland Responsible Gambling Code of Practice,<br />

including a step-by-step resource manual to assist<br />

in implementing the Code at your hotel, visit: www.<br />

business.qld.gov.au/liquor-gaming.<br />

Licensees who provide gaming at their venue should<br />

also share the OLGR’s Follow the Law – Responsible<br />

Service of Gambling (RSG) refresher course with their<br />

staff as part of training that complements formal RSG<br />

certification.<br />

Bet I can<br />

beat you up<br />

this wall.<br />

Gambling too much?<br />

Bet you<br />

can’t.<br />

They say Aussies will bet on anything. Even two flies climbing up a wall. Any wonder<br />

some of us can get in over our head. If that’s you or someone you know, get some<br />

advice. It’s free and confidential.<br />

Call the Gambling Helpline 1800 858 858 or visit www.gamblinghelponline.org.au<br />

For more information go to www.qld.gov.au/gamblinghelp<br />

ABOVE<br />

An example of the “Gambling<br />

too much?” campaign material<br />

0677ORP_1215


<strong>QHA</strong> <strong>REVIEW</strong> | 25


OLGR with Michael Sarquis<br />

MESSAGE FROM THE EXECUTIVE<br />

DIRECTOR OFFICE OF LIQUOR<br />

AND GAMING REGULATION<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 26<br />

New criteria for extended trading hours permits<br />

Are you aware of the new criteria around applying for<br />

and, being granted a one-off extended trading hours<br />

permit between midnight and 5am?<br />

New laws introduced last month, part of the<br />

Queensland Government’s Tackling Alcohol-Fuelled<br />

Violence reforms, not only reduced the maximum<br />

number of extended trading hours permits after<br />

midnight licensees can apply for per year (from 12<br />

to six), but tightened the application criteria for these<br />

permits.<br />

Get to know the new criteria:<br />

• The application must be for an event that is a ‘special<br />

occasion’.<br />

• A ‘special occasion’ is defined as a ‘special public<br />

event’, or an event such as a wedding, birthday or<br />

other private occasion being celebrated that is not<br />

open to the public.<br />

• A ‘special public event’ is further defined as a<br />

unique or infrequent event of local, state or national<br />

significance.<br />

• The Commissioner for Liquor and Gaming may only<br />

grant a permit if satisfied that it is for the time the<br />

special occasion is happening and for a reasonable<br />

time before and after the occasion.<br />

• The Commissioner must also be satisfied that<br />

a person independent of the licensee wants to<br />

celebrate the event. This may be self-evident for<br />

more notable events such as the State of Origin or<br />

News Year’s Eve, but for other events that are not as<br />

clearly identifiable, the applicant may need to provide<br />

evidence that there is a genuine interest by people<br />

independent of the licensee.<br />

Under the new laws, only one extended trading<br />

hours permit after midnight can be approved for a<br />

licensed premises per calendar month. There is an<br />

exemption where two or more permits can be granted<br />

per calendar month, but only where they are on<br />

consecutive days and for the same special occasion.<br />

Before you submit your application form to the OLGR,<br />

check that your application meets the above criteria.<br />

Without satisfying this criteria, the Commissioner<br />

cannot approve your application.<br />

The OLGR continues to encourage licensees to<br />

submit applications at least 21 days prior to the<br />

event. Applications may be considered outside of this<br />

timeframe if the Queensland Police Service (QPS) have<br />

already endorsed the event, but it is always best to<br />

allow for as much time as possible.<br />

An application form is available at www.business.qld.<br />

gov.au/liquor.<br />

Update on ID Scanners<br />

We have been in regular contact with licensees<br />

required to install and operate an ID scanner via direct<br />

email, which will continue over the coming months.<br />

If you have not yet received email updates from the<br />

OLGR and you know that you are required to install an<br />

ID scanner by 1 July <strong>2017</strong> (i.e. you are located inside a<br />

safe night precinct and permanently approved to trade<br />

past midnight) please ensure that your contact details<br />

with the OLGR are correct.<br />

Please bear in mind that approved operators will<br />

be installing over 230 ID scanners before 1 July. To<br />

meet your obligations we are recommending that you<br />

contact an approved operator soon to allow sufficient<br />

time for the supply and installation of equipment to<br />

your venue.<br />

If your licensed premises is not required to install an ID<br />

scanner, you may still choose to opt-in to the scheme<br />

by seeking the approval of the Commissioner for Liquor<br />

and Gaming. If approved, you will have a condition<br />

on your licence that declares the premises to be a<br />

regulated premises. On approval, you too must use<br />

only approved networkable ID scanning equipment and<br />

contract an approved operator of ID scanning systems.<br />

For more information on ID scanners, specifically the<br />

contact details of approved operators, please visit<br />

www.business.qld.gov/liquor. The Office of Fair Trading


Michael Sarquis<br />

OLGR<br />

is also contactable on (07) 3008 5802 for further<br />

information about security controller requirements.<br />

Gaming licensees must notify OLGR of changes<br />

If the ownership and/or management structure of your<br />

licensed gaming venue changes, please remember<br />

you are obliged to notify the Office of Liquor and<br />

Gaming Regulation (OLGR).<br />

OLGR has become aware that many gaming licensees<br />

are not passing these changes through to us.<br />

When you first applied for a gaming machine licence,<br />

you were required to complete an affidavit with details<br />

of the influential or benefiting parties associated with<br />

your venue. Section 92 of the Gaming Machine Act<br />

1991 requires you to disclose to OLGR any changes to<br />

those parties.<br />

Hotel licensees are also required (under Section 94 of<br />

the Gaming Act) to advise OLGR of any management<br />

changes which took place during the financial year, at<br />

the time they pay their annual liquor licence fees.<br />

When you advise OLGR of these changes you must<br />

lodge a fresh affidavit. Failure to disclose any change in<br />

circumstances relating to information contained in your<br />

previous affidavit is subject to a maximum penalty of<br />

$12,190.00 (100 penalty units).<br />

You must also notify the Commissioner for Liquor and<br />

Gaming of any management change, at the time your<br />

liquor licensing fee is paid. A management change<br />

means the commencement or cessation of a secretary<br />

or executive officer of the company. Failure to notify<br />

the Commissioner may incur a penalty of a maximum<br />

of $4876.00 (40 penalty units).<br />

If you’re in any doubt as to whether you need to<br />

disclose to OLGR a change in management or<br />

ownership, please contact OLGR’s Customer<br />

Service Team on (07) 3224 7131 or email:<br />

liquorandgaminglicensing@justice.qld.gov.au<br />

Preserving crime scenes: Helping out QPS<br />

Licensed venues are required under the Liquor Act<br />

1992 to provide a safe environment for their patrons<br />

and staff. However sometimes incidents can occur that<br />

need Queensland Police Service (QPS) intervention.<br />

In the event that an incident occurs at your venue,<br />

there are some simple steps to take to preserve a<br />

crime scene and, in turn, help our colleagues at the<br />

QPS perform their duties.<br />

1. Report the incident to police immediately.<br />

Even if you don’t require assistance to contain a<br />

violent offender/s, please call Triple Zero (000).<br />

WHEN YOU FIRST APPLIED FOR A<br />

GAMING MACHINE LICENCE, YOU<br />

WERE REQUIRED TO COMPLETE<br />

AN AFFIDAVIT WITH DETAILS OF<br />

THE INFLUENTIAL OR BENEFITING<br />

PARTIES ASSOCIATED WITH YOUR<br />

VENUE. SECTION 92 OF THE GAMING<br />

MACHINE ACT 1991 REQUIRES YOU<br />

TO DISCLOSE TO OLGR ANY CHANGES<br />

TO THOSE PARTIES.<br />

2. Establish a cordon. This could just be as simple<br />

as removing patrons and creating a barrier around<br />

the area where the incident took place. In more<br />

serious cases, a venue may need to close if there<br />

is a continued threat to the safety of patrons and<br />

staff.<br />

3. Avoid cleaning up evidence, for example:<br />

blood, glass or any implement used as a<br />

weapon. Police may require these items for an<br />

investigation. Avoid moving physical evidence<br />

unless it is necessary to protect it from further<br />

destruction (i.e. rain, wind, or being lost or<br />

damaged by other means). If you do move<br />

evidence to protect it, avoid using bare hands and<br />

minimise contact with the item where possible.<br />

4. Recall and relay important details. If the<br />

offender/s leave the scene, where possible, take<br />

note of the direction they left in, how they left (i.e.<br />

by foot or vehicle) and their appearance.<br />

5. Provide access to your venue’s CCTV. Moving<br />

CCTV or stills will assist QPS greatly in their<br />

investigation. If possible, download CCTV vision or<br />

print stills prior to their arrival. This also highlights<br />

a greater need for your CCTV equipment to be<br />

maintained by an appropriately qualified person.<br />

Tackling alcohol-fuelled violence takes a multiagency<br />

approach and these steps can help the QPS<br />

investigate incidents and apprehend offenders. Please<br />

pass this message on to your staff.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 27


<strong>QHA</strong> <strong>REVIEW</strong> | 28


LEGAL MATTERS<br />

with Curt Schatz<br />

CHANGES TO EXTENDED<br />

HOURS PERMITS<br />

On 2 February <strong>2017</strong>, Queensland Parliament passed<br />

legislation to give effect to the changes to late night<br />

one-off extended hours permits (XHPs) that were<br />

announced in late January <strong>2017</strong> when the Queensland<br />

Government decided not to proceed with the lockout<br />

laws.<br />

Licensees were previously entitled to apply for up to<br />

12 one-off XHPs each year and there did not need to<br />

be any special occasion or event for the XHP.<br />

The changes now mean that for XHPs to trade after<br />

12 midnight:<br />

• licensees are limited to six XHPs per calendar<br />

year (down from 12)<br />

• only one XHP will be granted for a premises each<br />

month (subject to a few exceptions), and<br />

• an XHP will only be granted for a “special<br />

occasion”.<br />

A special occasion means an event that is independent<br />

of the licensee (ie the licensee cannot just put on its<br />

own event) and could be:<br />

• the celebration of a wedding, birthday or another<br />

private occasion not open to the general public,<br />

or<br />

• a “special public event” which is a unique<br />

or infrequent event of local, state or national<br />

significance (examples include a local music<br />

festival or a televised international sporting match<br />

involving an Australian team).<br />

Further regulations may be developed to define certain<br />

events that are or are not “special public events” to<br />

provide more certainty.<br />

Importantly, licensees should be aware that this<br />

legislation has the effect of automatically cancelling any<br />

XHPs already issued by the OLGR, such that licensees<br />

that had already an XHP for an event in the future<br />

will now need to re-apply. Licensees will be refunded<br />

the application fees paid in association with these<br />

cancelled XHP applications.<br />

Additionally, the restriction of six XHPs per calendar<br />

year takes into account XHPs already used by<br />

licensees this calendar year. Therefore, licensees who<br />

have already used their six XHPs for <strong>2017</strong>, will have<br />

to wait until next year to be eligible for another XHP.<br />

IMPORTANTLY, LICENSEES SHOULD<br />

BE AWARE THAT THIS LEGISLATION<br />

HAS THE EFFECT OF AUTOMATICALLY<br />

CANCELLING ANY XHPS ALREADY<br />

ISSUED BY THE OLGR, SUCH THAT<br />

LICENSEES THAT HAD ALREADY AN<br />

XHP FOR AN EVENT IN THE FUTURE<br />

WILL NOW NEED TO RE-APPLY.<br />

Further, where a premises becomes licensed part<br />

way through a particular calendar year, the number of<br />

available XHP will be decreased on a pro rata basis<br />

in accordance with how many months remain in the<br />

calendar year.<br />

Licensees will now need to use their available XHPs<br />

more selectively to maximise the opportunities<br />

available to increase trade for late night private events<br />

or special public events. Additionally, licensees will<br />

need to make new applications for those XHPs<br />

automatically cancelled by the new laws.<br />

If you have any queries about any of this, please do<br />

not hesitate to call me at Mullins Lawyers on my direct<br />

line, 07 3224 0230.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 29


<strong>QHA</strong> <strong>REVIEW</strong> | 30


FEATURE<br />

BUILDING<br />

CONFIDENCE<br />

A GOOD RENO AND REFURBISHMENT IS AN INEVITABLE PART OF THE LIFE-CYCLE OF A PUB THAT HOTELIERS<br />

DON’T ENTER INTO LIGHTLY. <strong>QHA</strong> <strong>REVIEW</strong> CAUGHT UP WITH PAUL COORY, HEAD OF HOSPITALITY,<br />

ENTERTAINMENT AND LEISURE AT THE QUEENSLAND DIVISION OF PAYNTER DIXON – A NATIONWIDE<br />

COMPANY THAT PUTS CLIENT INVOLVEMENT AT THE CENTRE OF DESIGN AND CONSTRUCTION PROJECTS.<br />

“I was always taught no-one has a monopoly on a good<br />

idea,” Paul says in response to a question about the<br />

source of design concepts. “All responsible designers<br />

need to know what others are doing, what works and<br />

what doesn’t, and this should inform all design. Also,<br />

clients can often be a source of inspiration, even if they<br />

don’t realise it themselves. Their specific needs and<br />

operational requirements are good fodder for creativity.”<br />

Paul brought over 15 years’ experience as an architect<br />

with him when he joined Paynter Dixon in 2010.<br />

Before then he’d plied his craft in Adelaide, Brisbane,<br />

Sydney and Berlin and spent a number of years<br />

“broadening his skill base in the property development<br />

space” before working in the design and construction<br />

field.<br />

“What appealed to me most about Paynter Dixon was<br />

that it’s a broad, multi-disciplined practice and not just<br />

a dollar driven builder. It invested a lot into the design<br />

aspects of its projects and offers one-stop, turnkey<br />

solutions to its clients.”<br />

This wrap-around “turnkey” approach takes care of<br />

hospitality clients’ projects from the first briefing meeting<br />

to the completion of construction and everything in<br />

between. This includes feasibility appraisals, authority<br />

approvals and tendering trades on clients’ behalf so<br />

they’re never left to navigate the choppy waters of a<br />

project alone.<br />

Most importantly, Paul says, Paynter Dixon provides<br />

a maximum guarantee on price once the contract is<br />

signed, avoiding the exposure to costly variations that<br />

inevitably follow with an open slather tender process.<br />

“We take full responsibility of every element of the<br />

process, so clients need only deal with one point of<br />

contact. They find that engaging an architect separately,<br />

and then introducing a builder later in the process<br />

ends up with cost blowouts and often one-dimensional<br />

solutions.”<br />

By contrast, Paynter Dixon have in-house expertise<br />

in architecture, engineering, town planning, food<br />

and beverage design, cost estimating and of course<br />

construction, all under one roof.<br />

“It’s a more enjoyable and collaborative process,” Paul<br />

says. “One that is becoming more popular.”<br />

Paul’s hospitality team boasts a lot of experience, such<br />

as team member Mark Shulman who has been in the<br />

hotel industry for over 20 years and has worked on over<br />

50 PDQ hotel projects.<br />

“Nobody in the design and construction industry knows<br />

how hotels operate better than Mark. His expertise and<br />

advice is often relied upon by our clients.”<br />

Flexibility is also important. Frequently, hoteliers choose<br />

to keep some part of their businesses trading while<br />

renovations are undertaken. Paul admits this is a<br />

challenge, but one Paynter Dixon is well equipped to<br />

manage.<br />

“Apart from our greenfield projects, every one of our<br />

hospitality projects involves working in an operating<br />

environment. We prepare staging plans with our<br />

clients, advising them in advance if there will be<br />

temporary impacts on gaming operations, bar and<br />

bistro operations, seating capacity and so-on. To<br />

maximise trading during these times, we offer numerous<br />

temporary solutions, including temporary bars or<br />

kitchens for example, all designed to maximise our<br />

clients’ trading capacity and minimise disruption to their<br />

patrons.”<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 31


FEATURE<br />

PAUL COORY<br />

With offices in Brisbane, Cairns, Rockhampton and<br />

Townsville, Paynter Dixon knows the importance of<br />

devising construction solutions to suit local conditions.<br />

“Climate is an important consideration for designing<br />

hotels in Queensland’s sub-tropical environment, and<br />

is not just limited to choosing the right air-conditioning<br />

system,” he says.<br />

“Designing adaptable outdoor courtyards and other<br />

spaces to be useable all year round takes careful<br />

planning and design. Orientation of the building, and the<br />

use of landscape and shading devices is important in<br />

most locations, but particularly in Queensland.”<br />

Many of Paynter Dixon’s current projects seek to set<br />

new standards in operational functionality and design,<br />

and while the same dedicated approach is applied to<br />

all projects, Paul guarantees that each design will be<br />

unique as Paynter Dixon likes no two projects<br />

to look the same.<br />

“Every client is different, every tavern and hotel<br />

is different, and therefore every PDQ project must<br />

be different. We don’t impose our designs on our<br />

clients. We listen to their needs, we understand<br />

the patron demographic and understand the local<br />

site conditions.”<br />

When pressed about what he enjoys most about the<br />

job, Paul says two aspects come to mind.<br />

“Being able to work with our clients from inception<br />

to completion is satisfying. Secondly, the strong<br />

relationships we cultivate are very rewarding. Many<br />

of our clients come straight back for their next project<br />

because we offer them good value for money as well as<br />

a collaborative and positive working relationship.”<br />

“EVERY CLIENT IS DIFFERENT,<br />

EVERY TAVERN AND HOTEL IS<br />

DIFFERENT, AND THEREFORE EVERY<br />

PDQ PROJECT MUST BE DIFFERENT.<br />

WE DON’T IMPOSE OUR DESIGNS<br />

ON OUR CLIENTS. WE LISTEN TO<br />

THEIR NEEDS, WE UNDERSTAND<br />

THE PATRON DEMOGRAPHIC AND<br />

UNDERSTAND THE LOCAL SITE<br />

CONDITIONS.”<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 32


<strong>QHA</strong> <strong>REVIEW</strong> | 33


<strong>QHA</strong> <strong>REVIEW</strong> | 34


INSIGHTS<br />

RENOWNED<br />

FOR RESERVE<br />

THE NEW INCHCOLM HOTEL & SUITES,<br />

A NEW YORK STYLE BOUTIQUE VENUE IN<br />

THE BUSTLING INNER-CITY BRISBANE<br />

SUBURB OF SPRING HILL, OFFERS<br />

A DISCREET YET BUSY RESTAURANT.<br />

The popularity of Thomson’s Reserve Restaurant<br />

has largely grown through word-of-mouth since it<br />

opened in November 2014 following the redevelopment<br />

of The New Inchcolm Hotel & Suites in savvy<br />

Wickham Terrace. This intimate restaurant with a<br />

mesmerising menu offers seating for 30 people and<br />

is frequently full to capacity on Thursday, Friday and<br />

Saturday nights. Together with the hotel’s Socialites<br />

Bar, the restaurant has become a popular destination<br />

for local business people and visitors to Brisbane<br />

enjoying a unique blend of refined yet relaxed ambiance.<br />

The New Inchcolm Hotel & Suites general manager<br />

Dan Meek recommends the venue to anyone wanting<br />

somewhere to rediscover the wonders of modern-day<br />

cuisine in an elegant setting.<br />

“The team at Thomson’s Reserve Restaurant aim to<br />

deliver more than just an opportunity to dine,” he says.<br />

“We strive to take our diners senses on a journey and<br />

offer them a delightful experience. Central to this is our<br />

food and wine offering.”<br />

In addition to a modern a la carte menu, the restaurant<br />

is also known for its signature dishes. Executive Chef<br />

Anthony Hales sources the best local, sustainable,<br />

organic produce available to create a well-balanced<br />

seasonal menu.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 35


INSIGHTS<br />

“WE STRIVE TO TAKE OUR DINERS<br />

SENSES ON A JOURNEY AND OFFER<br />

THEM A DELIGHTFUL EXPERIENCE.<br />

CENTRAL TO THIS IS OUR FOOD AND<br />

WINE OFFERING.”<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 36<br />

“This ensures our quality always remains high as we<br />

are able to obtain the best possible produce,” he<br />

says. “Nature does the hard work but we make sure<br />

we do it justice through our attention to detail during<br />

presentation.”<br />

He is meticulous about delighting diners by combining<br />

flavours in just the right way.<br />

“We base our food pairing on a classical approach,” he<br />

says. “Rather than trying to pair new and weird food<br />

combinations, we choose food that will complement<br />

each other to create a well-balanced dish and deliver<br />

maximum pleasure to our diners.”<br />

An extensive wine list is a surprise for a restaurant of its<br />

size and includes local, national and international wines<br />

as well as a great selection of beers, whiskies, spirits<br />

and cocktails.<br />

The restaurant has been styled in a manner suited to<br />

the building’s vibrant history. Built in the late 1920s’<br />

heyday of Art Deco with all its exotic touches from<br />

the Orient, Africa and Egypt, the restaurant’s interior<br />

make-over reflects these influences with abrupt angular<br />

shapes in silky oak, chrome and glass, shiny fabrics and<br />

mirror tiles. The end result is quirky and surprising and<br />

offers a visual element to the restaurant’s overall drive to<br />

delight the senses.<br />

A public relations campaign conducted last year<br />

resulted in stories about Thomson’s Reserve<br />

Restaurant being featured in a variety of publications<br />

including The Sydney Morning Herald, The Age, Elle<br />

Australia, Gourmet Traveller and more. Consistently<br />

good reviews among a host of food critics has also<br />

contributed to its rising popularity.<br />

The restaurant offers diners a memorable experience<br />

that is warm and comfortable with discreet service that<br />

is welcoming and personalised. Combined with rich<br />

interior styling that blends elegantly with its culinary<br />

wonders, Thomson’s Reserve Restaurant is<br />

boutique hospitality at its best.<br />

AT A GLANCE<br />

• Thomson’s Reserve Restaurant won Best<br />

Prestige Restaurant at the <strong>QHA</strong> 2016 Awards<br />

for Excellence.<br />

• The restaurant also recently received 1 Hat at<br />

the Good Food Guide Awards – a significant<br />

achievement for such a young restaurant.<br />

• The name of The New Inchcolm Hotel & Suites<br />

and Thomson’s Reserve Restaurant are<br />

dedicated to the legacy Dr John Thomson. He was<br />

an accomplished army surgeon who built a home<br />

and a medical practice, Inchcolm, on the site in the<br />

1880s. He was renowned for his medical prowess<br />

and scientific ease as much as for his “reserved”<br />

demeanour.<br />

• The hotel’s Socialites Bar was named in honour<br />

of Dr Thomson’s socially prominent wife and the<br />

roaring 1920s.


INSIGHTS<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 37


INSIGHTS<br />

EXTRA ROOM<br />

A SMALL NORTH QUEENSLAND COUNTRY PUB<br />

BRIMMING WITH CHARACTER RECENTLY<br />

TURNED HEADS AT THE <strong>QHA</strong> 2016 AWARDS<br />

FOR EXCELLENCE.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 38<br />

In the heart of sugarcane country just north of Ingham<br />

on a coastward turn-off from the Bruce Highway is the<br />

town of Halifax - population approximately 450.<br />

Jim and Michelle Thompson bought the Halifax Hotel<br />

in 2006 and in that time have made considerable efforts<br />

to transform it into something special. They’ve installed<br />

a covered beer garden, children’s playground and<br />

swimming pool for house guests and patrons. But the<br />

jewel in the Halifax Hotel crown has to be its renovated<br />

ensuite guest room. A full-size queen bed now fits easily<br />

into the main bedroom and the spacious lounge holds<br />

a further queen-size sofa bed and smart TV. The whole<br />

unit opens out onto a partitioned private verandah.<br />

“We moved walls to make it larger and completely<br />

removed a staircase that gave us room to build an<br />

ensuite bathroom,” Jim says.<br />

Although the hotel’s six other guest rooms haven’t been<br />

left out of the recent round of refurbishment, the new<br />

ensuite room has definitely proved popular.<br />

“Our ensuite room was born out of a need for selfcontained<br />

accommodation in the township,” says<br />

Michelle. “We have found that our accommodation is<br />

now busier and the ensuite room is quite often booked.<br />

Customer feedback expresses surprise that a small<br />

country hotel can offer such a level of accommodation.”<br />

Judges of last year’s <strong>QHA</strong> Awards for Excellence<br />

agreed, concluding that Halifax Hotel’s offering had<br />

the edge over other contenders in the Best Mid-<br />

Range Accommodation category.<br />

“Our tourist trade has increased since this award,” she<br />

says. “However, we are in the wet season right now so<br />

it’s our quietest time of the year.”<br />

Jim and Michelle say that outside the wet season they<br />

also get a good share of the tourists who venture to<br />

“OUR ENSUITE ROOM WAS<br />

BORN OUT OF A NEED FOR SELF-<br />

CONTAINED ACCOMMODATION<br />

IN THE TOWNSHIP. CUSTOMER<br />

FEEDBACK EXPRESSES SURPRISE<br />

THAT A SMALL COUNTRY HOTEL<br />

CAN OFFER SUCH A LEVEL OF<br />

ACCOMMODATION”<br />

North Queensland and a lot of visitors from Townsville<br />

looking for a weekend away. Many are drawn by the<br />

pub’s unique rustic qualities the Thompsons were<br />

careful to preserve while doing it up.<br />

“Our hotel does have a lot of character and an original<br />

horse shoe bar which, unfortunately, are disappearing<br />

in Queensland,” Jim says. “Nearly all visitors to the area<br />

comment about the character and the historic nature<br />

and ‘feel’ of the hotel.”


INSIGHTS<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 39


ACCOMMODATION<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 40<br />

STRONG TOURISM GROWTH<br />

PROMPTS INVESTMENT IN HOTEL<br />

DEVELOPMENT<br />

The Australian hotel industry is responding to<br />

continued record international visitor growth with a<br />

record level of hotel investment – over $8 billion – that<br />

is set to transform Australia’s accommodation and<br />

tourism sectors.<br />

Figures released by Tourism Accommodation Australia<br />

(TAA) in March this year identify 228 hotel projects<br />

(totalling 34,702 rooms) under construction, approved<br />

for development, or in advanced planning stages in the<br />

six state capitals and Darwin.<br />

TAA’s hotel “pipeline” report follows the release of the<br />

latest International Visitor Survey (IVS) results which<br />

revealed 11% growth in visitor arrivals for the 2016<br />

year, taking the total number to 7,624,665.<br />

Korea and Japan led the increases with 24% annual<br />

growth, followed by China (17%) and USA (16%).<br />

Total international visitor spend grew 7% to reach<br />

$39.1 billion, injecting an additional $2.5 billion into the<br />

Australian economy in 2016.<br />

Tourism Accommodation Australia CEO Carol Giuseppi<br />

said record levels of investment – both local and<br />

overseas – would revolutionise Australia’s hotel industry<br />

over the next five years.<br />

“This is the most extensive and all-encompassing<br />

hotel rejuvenation phase in Australia’s tourism history,”<br />

she said.<br />

“It is both responding to the massive growth in tourism<br />

demand and anticipating long-term growth in the<br />

visitor economy. The investment boom is covering all<br />

aspects of the industry – from international chains to<br />

boutique properties, city centre to suburban, business<br />

to resort. Cities such as Perth, Brisbane and Adelaide<br />

have been transformed by a substantial number of<br />

new hotel openings in the past few years.”<br />

Carol said investor confidence was being supported by<br />

federal and state governments’ commitment to major<br />

tourism and urban infrastructure projects including<br />

new convention centres, airport facilities and tourism<br />

precincts.<br />

“However, future investment could be jeopardised by<br />

the growth of unregulated accommodation which has<br />

no barriers to entry, little transparency and few controls.<br />

It is time for Australian authorities to follow the lead of<br />

overseas cities and crack down on the proliferation of<br />

commercial short-term operators,” she said.<br />

NEW CEO SOUGHT<br />

FOR TOURISM<br />

TROPICAL NORTH<br />

QUEENSLAND<br />

Tourism Tropical North Queensland (TTNQ)<br />

chief executive officer Alex de Waal will step<br />

down in June. Alex has been offered a new role<br />

as Chief Executive of long distance bus company<br />

Greyhound Australia. He said TTNQ had a highly<br />

motivated and competent team that has achieved<br />

significant success in the past three years.<br />

“This globally relevant success includes the<br />

attraction of international investment, new<br />

international services and the inception of the<br />

Citizens of the Great Barrier Reef to engage<br />

citizens from all parts of this planet to take action<br />

to learn about, conserve and enjoy the Great<br />

Barrier Reef.”<br />

Alex had the pleasure of playing a role in<br />

facilitating the development of the TTNQ team<br />

who, in conjunction with its members and the<br />

Cairns community, had worked together to deliver<br />

a significant resurgence in the Tropical North<br />

Queensland visitor economy.<br />

“During difficult times, the principles of our<br />

tourism operators that have forged our<br />

destination’s success … have been in plain sight<br />

for the world to see,” he said.<br />

“I am extremely proud of having been a catalyst<br />

for positive change in Tropical North Queensland<br />

and enormously appreciative of the hospitality the<br />

Cairns community has extended in my favour.”<br />

TTNQ chairman Max Shepherd said Alex had<br />

been the driving force behind many of the<br />

region’s recent successes, working tirelessly for<br />

the members of TTNQ and the broader Tropical<br />

North Queensland tourism industry.<br />

“We wish him all the best for the challenges in<br />

this next step up in his career, and have every<br />

confidence in his strong success and of his<br />

continued support for this region in his new role,”<br />

he said.<br />

The TTNQ board is currently undertaking the<br />

recruitment process to seek a new CEO.


ACCOMMODATION UPDATE<br />

with Judy Hill<br />

INDUSTRY<br />

TRANSFORMATION<br />

I attended the first Destination Q conference over five<br />

years ago and at that event the issue of structural<br />

reform and funding was a topic of discussion for<br />

the Queensland tourism industry. These discussions<br />

resulted in a specific set of actions to explore<br />

alternative funding models (not solely reliant on<br />

government funding) for tourism development and<br />

marketing to enhance the state’s strengths and<br />

capitalise on opportunities as the industry transforms<br />

to meet evolving global demands.<br />

The Queensland Tourism Industry Council (QTIC) has<br />

been working to identify and evaluate viable options<br />

for a fit-for-purpose industry model that provides<br />

efficiencies, reduces duplications and is adequately<br />

funded. Working with KPMG, they have examined<br />

structural and funding models that have been<br />

employed successfully around the world - together<br />

with an extensive consultation workshop facilitation<br />

process from the north to the south of Queensland to<br />

seek industry feedback before advocating the proposal<br />

to the government.<br />

The proposed model introduces the concepts of a<br />

new state tourism entity and new regional bodies<br />

that have clearly defined roles, reducing duplication<br />

and creating a stronger leadership platform. The new<br />

entities would continue to be funded in part by the<br />

government. In addition to government funding, it’s<br />

proposed that a visitor levy be introduced to augment<br />

funding and strengthen the proposed structural<br />

changes. The visitor levy would be designed to take<br />

revenue raised by the industry and channel it back to<br />

the industry. It’s proposed the levy would be collected<br />

across accommodation providers (commercial and<br />

share economy), and paid for by visitors. The revenues<br />

raised through the proposed levy would be utilised<br />

for shared services such as capacity and capability<br />

building, future-scoping research and marketing as<br />

well as regional and destination specific projects that<br />

enhance the tourism environment. It’s important to<br />

note that the proposal suggests revenues raised in<br />

the destination will predominantly return to the region.<br />

A proportion of the funds raised is also proposed<br />

to be allocated to accommodation providers in<br />

compensation for the additional administration<br />

required. The levy revenue is not proposed to<br />

substitute government investment in tourism.<br />

Those funds could be deployed by government in<br />

collaboration with the new tourism entity for specific<br />

purposes, such as enhanced capacity to attract major<br />

events or new aviation links.<br />

<strong>QHA</strong> had various discussions with its accommodation<br />

division members together with taking the discussion<br />

material (business case) into account and several<br />

questions remain. It’s <strong>QHA</strong>’s opinion to resist the<br />

imposition of another tax on accommodation<br />

providers in Queensland in order to fund services<br />

that should be standard government activity. As<br />

the accommodation sector, we require clarification<br />

of whether all accommodation providers including<br />

hotels, apartments, backpackers, and the sharing<br />

type arrangements (ie student accommodation and<br />

Air BNB) are included in the proposal. Secondly, if this<br />

tourism levy proceeds, is there any guarantee that all<br />

money collected will go back into promoting tourism<br />

and not into general government coffers and/or offset<br />

what is currently given by the government to regional<br />

and state tourism organisations? Thirdly, are there<br />

other alternatives for the collection of a tourism/visitor<br />

levy so that accommodation providers are not singled<br />

out? Lastly, <strong>QHA</strong>’s concern is for its members but it<br />

begs the question of why only hotel accommodation<br />

providers are being targeted when the benefit would<br />

be far reaching across a wide range of industries<br />

including restaurants, bars, transport and retail to<br />

name a few?<br />

We look forward to hearing the results of the Industry<br />

Transformation Workshops which were held last month<br />

throughout Queensland.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 41


TRAINING AND SAFETY<br />

with Ross Tims<br />

DO-IT-YOURSELF<br />

MAINTENANCE<br />

OR NOT?<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 42<br />

DIY is a cultural thing in Australia especially amongst<br />

blokes. This is like cranking up the BBQ. It’s a<br />

manly thing to do. Wield a hammer and a spanner<br />

with confidence. These days of course, it’s not just<br />

restricted to blokes as times are changing. I picked up<br />

my handyman skills initially from my father, as a lot of<br />

you would’ve too. I also worked as a trade’s assistant<br />

for a chippie for a few years so I consider myself to<br />

be very handy indeed, he says self-assuredly. And if it<br />

means saving a few bucks?<br />

This is all well and good. However, there are things<br />

you can and can’t do legally, and shouldn’t do,<br />

especially if they have the potential to negatively<br />

impact your business or put safety at risk. Now,<br />

I get it that some people live outside the main cities<br />

and towns and don’t have access to tradespeople<br />

at the drop of a hat, or there may be a limited<br />

budget this year on how much to spend on property<br />

maintenance. This is especially so if you own<br />

or lease an older hotel with aged electrical or<br />

plumbing infrastructure.<br />

The fact is, in our business, you’ve got to maintain<br />

your property to keep it up and running and to a<br />

certain standard. My advice would be to take the<br />

safety option dependent upon the type of work that<br />

needs to be done. You don’t want to be doing DIY<br />

maintenance work on stuff that is illegal and can<br />

come back to bite you on the backside later on, like<br />

insurance implications if things go pear-shaped.<br />

Unless you’re qualified, you shouldn’t be playing<br />

around with any of the electrical wiring or fittings on<br />

your premises apart from changing light bulbs, rewiring<br />

fuses in your old circuit board or installing battery<br />

operated smoke detectors, although not in budget<br />

accommodation (must be hard-wired).<br />

Under Queensland’s Electrical Safety Act 2002,<br />

forbidden tasks include:<br />

• Installing a new power point<br />

• Replacing a light switch<br />

• Replacing a batten holder with a new light fitting<br />

• Repairing an appliance such as a heater<br />

• Altering the location of an existing power point<br />

• Replacing a light fitting with a ceiling fan<br />

• Replacing a plug on the end of a lead<br />

In terms of safety, the best thing you can do with your<br />

electrical wiring is have a tradesperson install residual<br />

current devices (safety switches) on all your electrical<br />

circuits, if you haven’t already. Your old fuses, circuit<br />

breakers and surge protectors don’t really cut the<br />

mustard anymore. They protect appliances not people,<br />

although they are still legal in most instances.<br />

A person who does electrical work in Queensland<br />

must have an electrical work licence. Licensed<br />

electrical workers are required by law to ensure their<br />

work is performed in accordance with legislative<br />

requirements and any applicable codes of practice and<br />

technical standards. It’s all about safety really.<br />

Licensed electrical contractors are required to meet<br />

specific insurance requirements including having a


TRAINING AND SAFETY<br />

APPROVED<br />

MANAGER’S<br />

LICENCE<br />

RESPONSIBLE MANAGEMENT<br />

OF LICENCED VENUES<br />

TRAINING<br />

minimum of $5 million public liability insurance with a<br />

$50,000 consumer protection component. Unlicensed<br />

and DIY electrical work does not provide this<br />

assurance or protection.<br />

Major property damage from an electrical fire is<br />

a real risk especially in older buildings of wooden<br />

construction. A fire would impose considerable<br />

financial, emotional and social costs, especially if it was<br />

the result of illegal electrical work which may lead to<br />

an insurer refusing a claim and the regulator imposing<br />

heavy penalties.<br />

If you’re required to test and tag your portable electrical<br />

equipment, which is an annual requirement in the<br />

service industry if you don’t have safety switches on all<br />

your electrical circuits, you’d normally get a licensed<br />

electrician to do it. You should consider doing a bit of<br />

legal DIY yourself to save money. Complete a two-day<br />

course at TAFE (one-day at some RTOs) to become<br />

a “competent person” and be qualified to carry out<br />

testing and tagging to the Australian Standards.<br />

In terms of plumbing, the Queensland Plumbing and<br />

Drainage Act 2002 contains penalties for unlicensed<br />

plumbing work. Essentially, you’re allowed to change<br />

tap washers and shower roses, replace cistern valves<br />

or rubber suction cups in the toilet, clean drainage<br />

grates and install lawn or garden irrigation – but that’s<br />

about it. Naturally there are fines for conducting<br />

unlicensed plumbing work, but as this is far less of<br />

a risk to a person’s safety than electrical work, the<br />

consequences are considerably less.<br />

If you’re a handyman, DIY is just fine if there are no<br />

safety connotations to what work you undertake. By all<br />

means do it but not the important or risky stuff. When<br />

you’re using tools and equipment like circular saws,<br />

chainsaws, angle grinders, sanders etc make sure you<br />

wear the right safety gear to protect your eyes, head,<br />

hearing and extremities.<br />

“HONESTLY THE BEST TRAINING<br />

SESSION! FUN AND LIGHT HEARTED<br />

WHILE BEING VERY INFORMATIVE AND<br />

KNOWLEDGEABLE THANKS, <strong>QHA</strong>.”<br />

OTHER COURSES OFFERED:<br />

Online RSA/RSG Training<br />

Gaming Nominee Training<br />

Employment Relations Training<br />

Employment Relations Webinar<br />

Responsible Management of Licensed<br />

Venues Training is a mandatory training<br />

requirement for those applying for a liquor<br />

licence, and applicants for an Approved<br />

Manager’s Licence. Training is offered<br />

face to face at regional centres throughout<br />

Queensland.<br />

For more information please<br />

contact the <strong>QHA</strong> Training Centre<br />

Ph: 07 3221 6999 Fax: 07 3221 6649<br />

Email: training@qha.org.au<br />

Web: www.qha.org.au<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 43


SUPERANNUATION<br />

with Brendan O’Farrell<br />

DEPARTING AUSTRALIA SUPERANNUATION PAYMENT<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 44<br />

1 July <strong>2017</strong> marks the date for a great many changes<br />

this year. Mandatory ID scanners, superannuation<br />

reforms and changes to the Departing Australia<br />

Superannuation Payment (DASP) are all due to start on<br />

the first day of the new financial year.<br />

<strong>QHA</strong> members will probably be more preoccupied with<br />

the mandatory ID scanners, which will be required in<br />

venues in Queensland’s Safe Night Precincts. I’ve no<br />

doubt I’ll be spending a lot of time in the lead up to 1<br />

July discussing the upcoming superannuation reforms.<br />

These include reduced contribution caps, and changes<br />

to the tax on transition-to-retirement accounts and<br />

high-income earners’ contributions, along with several<br />

other new rules.<br />

However, it’s the changes to the DASP that could<br />

have the biggest impact on some of your staff.<br />

When working holiday makers leave Australia and their<br />

visa expires or is cancelled, they can claim the funds<br />

held in their superannuation account. Currently, their<br />

superannuation is taxed at 38% once they make a<br />

claim. After 1 July <strong>2017</strong>, backpackers’ superannuation<br />

will be taxed at 65%.<br />

Many of your employees on working holiday visas<br />

may not be aware of this new tax rate. If they are<br />

intending to leave Australia soon, and can claim their<br />

superannuation well before 1 July <strong>2017</strong>, it may be<br />

in their best interest to do so before the end of the<br />

financial year.<br />

Of course, if any of your employees would like more<br />

information about the new tax rules, they can always<br />

give us a call at Intrust Super 132 467. We are always<br />

happy to help.<br />

The information contained in this document is of a general nature only,<br />

and does not take into account your individual situation, objectives<br />

and needs. You should consider the appropriateness of the general<br />

information having regard to your own situation before making any<br />

investment decision. A Product Disclosure Statement is available at<br />

www.intrust.com.au or call us on 132 467 for a copy.<br />

Issued by IS Industry Fund Pty Ltd | MySuper Unique Identifier:<br />

65704511371601 | ABN: 45 010 814 623 | AFSL No: 238051 | RSE<br />

Licence No: L0001298 | Intrust Super ABN 65 704 511 371 | SPIN/<br />

USI: HPP0100AU | RSE Registration No: R1004397<br />

Financial planning is provided by IS Financial Planning Pty Ltd ABN<br />

64 143 707 439 trading as Intrust360° is a wholly owned subsidiary<br />

of IS Industry Fund Pty Ltd ABN45 010 814 623. Intrust 360° is a<br />

corporate authorised representative of Adviser Network Pty Ltd | ABN<br />

25056310 699 | AFSL 232729 | Corporate Authorised Representative<br />

Number 379207.


with Damian Steele<br />

INDUSTRY ENGAGEMENT<br />

HOTEL INDUSTRY ISSUES GUIDE<br />

THE <strong>QHA</strong> HAS PRODUCED A GUIDE TO PROVIDE KEY<br />

MESSAGES, FACTS AND FIGURES IN ORDER THAT<br />

MEMBERS MAY HAVE ACCURATE INFORMATION AT<br />

THEIR FINGERTIPS TO USE WHEN ENGAGING WITH<br />

POLITICIANS AND MEDIA.<br />

The <strong>QHA</strong> Members Issues and Media Guide <strong>2017</strong><br />

contains a range of positive industry messages.<br />

about Queensland hotels:<br />

• traditional businesses where millions of<br />

Australians enjoy themselves every week<br />

• entertainment venues of choice for all age and<br />

demographic groups<br />

• strong employers, providing numerous jobs for<br />

young people<br />

• domestic and international tourism destinations<br />

• have a good record of responsible practice and<br />

service – Queensland leads the country<br />

• highly regulated, and display respect for the law<br />

and community expectations<br />

• places where a vast majority of our licensees<br />

and patrons are law abiding, and serve/consume<br />

liquor in a responsible manner<br />

• part of a strong tradition of community<br />

engagement and support for charitable causes.<br />

The following are a few extracts from the guide<br />

on industry issue topics and the associated key<br />

messages:<br />

HOTEL INDUSTRY ECONOMIC CONTRIBUTION,<br />

EMPLOYMENT AND TOURISM<br />

• Queensland’s hotel industry generates 80,000<br />

jobs, and is the backbone of the state’s tourism<br />

capacity.<br />

• The hotel industry is a highly-regulated,<br />

highly-taxed, private sector entity.<br />

• The tourism industry, including pubs and<br />

accommodation hotels, contributes over 7.5%<br />

of Queensland’s gross state product.<br />

RESPONSIBLE PRACTICE – LIQUOR<br />

Queensland’s hotel industry strongly promotes<br />

responsible practice as good business practice, as it<br />

encourages repeat business through positive customer<br />

engagement.<br />

AUSTRALIAN’S DRINKING CULTURE<br />

AND ‘BINGE’ DRINKING<br />

The <strong>QHA</strong> believes that increased effort is required to<br />

contribute towards a culture of personal responsibility,<br />

especially in relation to a person’s level of alcohol<br />

consumption. There needs to be greater recognition<br />

that misuse of alcohol is a whole of community issue,<br />

and not just a problem for the licensed industry and its<br />

regulators to address and resolve.<br />

UNDER-AGE DRINKING AND ACCESS<br />

Most “minors” who drink access alcohol from family<br />

members or friends (>88%). Hoteliers DO NOT support<br />

the promotion, service or consumption of alcohol to<br />

people who are not 18 years of age.<br />

RESPONSBILE PRACTICE – GAMBLING<br />

AND GAMING<br />

Queensland’s gaming practices are the best regulated<br />

in Australia. Queensland’s rate of problem gambling<br />

(0.48%) is the lowest in Australia. Machine gaming<br />

is only one of many entertainment options offered by<br />

hotels.<br />

CHARITY AND COMMUNITY SUPPORT<br />

Hotels are often the lynchpin of local fundraising and<br />

charity support, whether it be for natural or personal<br />

disasters, youth causes such as junior sport, or<br />

fundraising national causes such as medical<br />

research.<br />

The full <strong>QHA</strong> Members Industry Issues Guide is<br />

available on the <strong>QHA</strong> website:<br />

www.qha.org.au/industry-documents<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 45


COMPASS<br />

UP ON THE DOWNS<br />

A CONFIDENT AND DEPENDABLE RURAL SERVICE CENTRE AT THE JUNCTION OF THE WARREGO, MOONIE<br />

AND BUNYA HIGHWAYS, DALBY’S URBAN HUM PROVIDES A SOLID ANCHOR TO COMMUNITIES ACROSS THE<br />

WESTERN DOWNS.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 46<br />

The town of Dalby got off to a good start. As pastoral<br />

settlement branched west from Toowoomba in the<br />

1860s, the area was prized for its rich, black soil. Within<br />

a decade of the town forming at the crossing of Myall<br />

Creek and spreading along its banks, Dalby had a<br />

handful of pubs, churches, a school, its own newspaper<br />

and a vital railway line connecting it to Toowoomba.<br />

These days the town centre doesn’t look much different<br />

from any of Brisbane’s bustling coastal satellites despite<br />

having a regional economy driven by stock, crops,<br />

natural gas and coal.<br />

Reminders of Dalby’s rural success are easy to spot<br />

with the largest one-day livestock market in Australia<br />

and the largest grain receival depot in Queensland. It<br />

just so happens to be the centre of Australia’s richest<br />

grain and cotton growing area. Dalby is indeed a hive<br />

of rural enterprise.<br />

The rich black soil allows the production of crops such<br />

as wheat, barley, sorghum, sunflowers, chickpeas,<br />

hemp and most famously cotton. Livestock raising<br />

including cattle, sheep and pigs is popular. Other<br />

industry includes large-scale engineering, coal mining,<br />

and fuels. Dalby is in fact the site of the first dry mill<br />

grain-to-ethanol plant constructed in Australia. The<br />

area is also home to a large coal-fired power station<br />

and a number of coal mines and natural gas bores.<br />

Every March the town hosts Dalby Cotton week – a<br />

festival combining agricultural interests with various<br />

entertainments including race days, a “Big Aussie<br />

Barbecue”, street parade, golf days, and a triathlon.<br />

Visitors to Dalby can also experience the local history<br />

and culture of the district on display at Pioneer<br />

Park Museum, with possibly the largest collection<br />

of operating tractors and agricultural machinery in<br />

Queensland including 1800s model working thrashers<br />

and elevator, a 1950s model reaper and binder, and<br />

one of only two old Chandler Hearses in the world.<br />

Nearby, Bunya Mountains National Park offers<br />

spectacular rainforest walks and the Lake Broadwater<br />

Conservation Park protects the only natural lake on the<br />

Darling Downs with camping, swimming, boating and<br />

water skiing permitted.<br />

Dalby has a good number of lively, modern hotels –<br />

five of which are <strong>QHA</strong> members. Cunningham Street<br />

runs through the town centre where most of the pubs<br />

are found.<br />

At the top end by the corner of North and Eileen<br />

Streets is the Dalby Hotel Motel.The “HoeyMoey”,<br />

as it’s affectionately referred to by the locals, is a<br />

friendly, twin-purpose venue with cold beer and a great<br />

selection of wines and wholesome meals available. It<br />

features a relaxing beer garden to enjoy with mates<br />

or family. The hotel-motel’s recently refurbished<br />

accommodation ranges from single, double and twin<br />

beds. All the rooms have ensuites a kitchenette with<br />

kettle, microwave, toaster and tea and coffee facilities.<br />

A little down the road and across Bell Park is Russell<br />

Tavern, a local favourite with a wide ground-level<br />

veranda extending out over the broad adjacent<br />

footpath. Open 10am – 4am daily the hotel offers a<br />

lunch and dinner bistro, gaming, sports bar and “Club<br />

4 kids” (with indoor playground) as well as being the<br />

unofficial clubhouse for many local sports teams. The<br />

hotel also supports a number of well-known charities<br />

such as Movember, breast cancer research and<br />

Bravehearts.<br />

Further down the street, enjoy a delicious meal and<br />

drinks in the inviting atmosphere of The Australian<br />

Hotel Motel. Located in the heart of Dalby, the venue<br />

is perfectly positioned for a coffee with friends or a<br />

meal and drinks for patrons out on the town. Offering<br />

an extensive and affordable menu available seven<br />

days a week, gaming room, drive-thru bottleshop and<br />

21 well-appointed motel rooms, it’s available for an<br />

overnight or short term stay with bookings essential.<br />

All rooms have air-conditioning, flat screen TV, bar<br />

fridge, tea and coffee making facilities and a toaster.


COMPASS<br />

MARY’S COMMERCIAL HOTEL<br />

DALBY 1915 QLD State Library<br />

RAINFOREST WALK. PHOTO: TOURISM AND EVENTS QUEENSLAND BUNYA MOUNTAINS NATIONAL PARK.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 47


COMPASS<br />

PHOTO: DAN PROUD PHOTOGRAPHY<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 48<br />

Also sitting in the corporate hub of town is Mary’s<br />

Commercial Hotel. Named after Mary Barry, who<br />

lived in and owned the pub for 60 years before sadly<br />

passing away in 2010, the hotel has been extensively<br />

renovated under new ownership that’s transformed<br />

the venue into a modern facility that retains its old<br />

charm and history. Old pressed metal ceilings and<br />

solid exposed brick work walls blend subtlety with<br />

new marble and granite bars, elegant chandeliers and<br />

custom carpets. Walking directly off the main street<br />

you’re greeted with the original 100-year-old public<br />

bar. The new garden bar encompasses a large sunken<br />

dining area, a small bar and recently installed satellite<br />

bar. The open kitchen also looks over the garden bar<br />

and enables hotel patrons to view the chefs at work,<br />

offering delights from a new menu with old time pub<br />

favourites, char grilled steaks and fine dishes for<br />

those looking for something special. The 10 budget<br />

hotel rooms upstairs are popular amongst traveling<br />

workers.<br />

The Criterion Hotel on the main road into town boasts<br />

a delicious steak house, drive-thru bottleshop, gaming,<br />

a pool table and beer garden. It’s an entertainment and<br />

communal hub with live music nights and sport on the<br />

big screen.<br />

THE CRITERION HOTEL<br />

DID YOU KNOW?<br />

• Dalby is approximately 208kms north northwest of<br />

Brisbane.<br />

• The name of the town is said to have come from<br />

the village of Dalby on the Isle of Man. The name<br />

was apparently chosen by Captain Samuel Perry<br />

who surveyed the settlement in 1853.<br />

• With a population of around 12,300, Dalby is the<br />

headquarters of both the Western Downs Regional<br />

Council and Wambo Shire.<br />

• Dalby Agricultural College offers courses in cereal<br />

growing, livestock production and rural business<br />

management.<br />

• There have been seven major floods in Dalby since<br />

1942. The record was in 1981 when Myall Creek<br />

filled to over 4.5 metres and 700 houses and 140<br />

businesses were evacuated.


<strong>QHA</strong> <strong>REVIEW</strong> | 49


EMPLOYMENT RELATIONS<br />

with Charles Lentini<br />

SUNDAY AND PUBLIC HOLIDAY<br />

PENALTY RATES REDUCED<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 50<br />

The <strong>QHA</strong>’s employment relations team has been<br />

working alongside other AHA branches with the<br />

Fair Work Commission (FWC) four-yearly review of<br />

modern awards which commenced in 2014. One<br />

of the significant matters for the AHA is the “penalty<br />

rates” case which recently resulted in the reduction<br />

of Sunday and public holiday penalty rates in the<br />

Hospitality Industry (General) Award 2010.<br />

BACKGROUND<br />

The Fair Work Act 2009 requires the FWC to review<br />

modern awards every four years. An essential part<br />

of this process is to decide whether modern awards<br />

achieve the modern award objective.<br />

The full bench of the FWC noted that the historical<br />

principle of deterring employers from scheduling<br />

work outside normal hours is no longer a relevant<br />

consideration for the setting of weekend and public<br />

holiday penalty rates. The full bench instead accepted<br />

that compensating employees for the disutility<br />

associated with working on weekends and public<br />

holidays is the primary consideration.<br />

As part of this review, various employer bodies made<br />

applications to vary the penalty rate provisions in a<br />

number of hospitality and retail sector modern awards.<br />

The unions vigorously objected to any change.<br />

The modern awards dealt with were as follows:<br />

• Fast Food Industry Award 2010 (Fast Food Award)<br />

• General Retail Industry Award 2010 (Retail Award)<br />

• Hospitality Industry (General) Award 2010<br />

(Hospitality Award)<br />

• Pharmacy Industry Award 2010 (Pharmacy Award)<br />

• Registered and Licensed Clubs Award 2010<br />

(Clubs Award)<br />

• Restaurant Industry Award 2010<br />

(Restaurant Award).<br />

The full bench heard evidence and submissions over<br />

39 days of hearing from 2015 to <strong>2017</strong> which included<br />

143 lay and expert witnesses and 5,900 submissions.<br />

The <strong>QHA</strong> and AHA branches claim for the Hospitality<br />

Award was as follows:<br />

Full-time and part-time employees: reduction of<br />

Sunday penalties from 175% to 150%; reduction of<br />

penalties for public holidays specified under the Fair<br />

Work Act 2009 from 250% to 225% and penalties for<br />

additional public holidays from 250% to 200%.<br />

Casual employees: reduction of Sunday penalties<br />

from 175% to 150%; reduction of penalties for public<br />

holidays specified under the Fair Work Act 2009 from<br />

275% to 175% and penalties for additional public<br />

holidays from 275% to 125%.<br />

WHAT WAS THE DECISION?<br />

On 23 February <strong>2017</strong>, the full bench issued a decision<br />

about weekend and public holiday penalties. The<br />

following is an account of the Hospitality, Fast Food,<br />

Clubs and Restaurant Awards.<br />

WEEKEND PENALTIES<br />

In relation to Saturday penalty rates for the Hospitality,<br />

Fast Food and Restaurant Awards, the full bench<br />

decided not to change penalty rates as these already<br />

achieved the modern award objective of providing a<br />

fair and relevant minimum safety net.<br />

In relation to Sunday penalty rates for the Hospitality<br />

and Fast Food Awards, the full bench decided to<br />

change these penalty rates as these did not achieve<br />

the modern award objective of providing a fair and<br />

relevant minimum safety net (as defined at section 134<br />

of the Fair Work Act 2009). The effect of the decision<br />

for Sunday penalty rates is as follows.<br />

Hospitality Award: for full-time and part-time<br />

employees from 175% to 150% with no change for<br />

casuals (ie. remains at 175%).<br />

Fast Food Award: Level 1 employees only: for fulltime<br />

and part-time employees from 150% to 125%<br />

and casual employees from 175% to 150%.<br />

These Sunday penalty rate reductions will be<br />

transitioned over a period of time. The full bench has<br />

sought written submissions about how this is to occur<br />

with a hearing scheduled for early May <strong>2017</strong>.<br />

The Sunday penalty rates will not change until a<br />

decision has been made.


EMPLOYMENT RELATIONS<br />

Full Bench Decision for Hospitality, Fast Food, Clubs and Restaurant Awards<br />

Award<br />

Full-time and Part-time<br />

Casual<br />

Sunday Public Holiday Sunday Public Holiday<br />

Hospitality 175% to 150% 250% to 225% No change 275% to 250%<br />

Fast Food<br />

(Level 1 only)<br />

250% to 225%<br />

(Level 1 only)<br />

275% to 250%<br />

150% to 125% 175% to 150%<br />

Clubs No change No change No change No change<br />

Restaurant No change 250% to 225% No change No change<br />

In relation to the Clubs and Restaurant Awards,<br />

the full bench was not satisfied that the proposed<br />

variations to weekend penalty rates were necessary<br />

to ensure these awards achieved the modern award<br />

objective. This was due to these employer organisations<br />

not establishing a merit case sufficient to warrant their<br />

claims.<br />

In relation to the Clubs Award, the full bench proposed<br />

two options for future review. The first and more preferable<br />

option proposed by the full bench was to revoke the<br />

Clubs Award and absorb coverage into the Hospitality<br />

Award, and the second was to allow Clubs Australia<br />

Industrial (ie the representative party that pursued the<br />

case for the Clubs Award) and any other interested party<br />

a further opportunity to advance a properly based merit<br />

case for weekend penalty rates. The full bench has invited<br />

submission about these two options.<br />

In relation to the Restaurant Award, the full bench<br />

has also allowed Restaurant and Catering Industrial<br />

(ie the representative party that pursued the case for<br />

the Restaurant Award) a further opportunity to address<br />

the deficiencies in their case. The full bench did<br />

however decide to vary some of the penalty provisions<br />

for early/late night work in this award with effect in late<br />

March <strong>2017</strong>.<br />

PUBLIC HOLIDAY PENALTIES<br />

In relation to the Hospitality, Fast Food and Restaurant<br />

Awards, the full bench decided to reduce public<br />

holiday penalties by applying a notion of relative<br />

disutility which supported a more proportionate<br />

approach when comparing penalties on weekends and<br />

public holidays. The disutility is further reduced by an<br />

employee’s right to refuse to work on public holidays<br />

with reasonable grounds. These factors warranted<br />

a reduction to public holiday penalty rates in these<br />

awards as follows:<br />

Hospitality Award: for full-time and part-time<br />

employees from 250% to 225% and casual employees<br />

from 275% to 250%.<br />

Fast Food Award: for full-time and part-time<br />

employees from 250% to 225% and casual employees<br />

from 275% to 250%.<br />

Restaurant Award: for full-time and part-time<br />

employees from 250% to 225% with no change for<br />

casual employees (ie the rate remains at 250%).<br />

These public holiday penalty rate reductions will<br />

commence on 1 July <strong>2017</strong>.<br />

In relation to the Clubs Award, the full bench decided<br />

to defer consideration of public holiday penalty rates<br />

until other penalty rate claims in this award have been<br />

determined.<br />

WHERE TO FROM HERE?<br />

The <strong>QHA</strong> will publish revised wage rate guides for<br />

<strong>QHA</strong> members in relation to the Hospitality Award<br />

to reflect the new public holiday penalty rates effective<br />

from 1 July <strong>2017</strong> for full-time/part-time and casual<br />

employees.<br />

The <strong>QHA</strong> will also advise <strong>QHA</strong> members of how<br />

and when the new Sunday penalty rates will be<br />

implemented once the full bench has made a decision.<br />

FURTHER INFORMATION<br />

<strong>QHA</strong> members seeking more information or wishing<br />

to discuss a specific employment relations matter<br />

are encouraged to contact the <strong>QHA</strong> Employment<br />

Relations Department for a confidential discussion.<br />

Non-<strong>QHA</strong> members can also obtain advice and<br />

assistance for a nominal consultancy fee.<br />

Contact the <strong>QHA</strong> Employment Relations Department<br />

on 07 3221 6999 or er@qha.org.au.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 51


FINANCE with Jeremy Wicht<br />

CHANGE IS AN OPPORTUNITY<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 52<br />

The recent decision by the Fair Work Commission<br />

(FWC) to reduce Sunday and public holiday penalty<br />

rates is certainly big news for the hospitality industry.<br />

Without doubt, staffing is one of the biggest costs<br />

for a hotel and the additional cost of penalty rates<br />

makes maximising the value of your venue through<br />

maximised trading hours all the more difficult. While the<br />

decision poses an opportunity to reduce costs, it also<br />

represents an opportunity to undertake<br />

a broader cost review.<br />

The time to review your cost controls is now, and here<br />

is how:<br />

1. Revisit your rosters: Ensure your labour matches<br />

expected sales. By looking at the sales trends (by<br />

day and by hour) you can often find savings by<br />

adjusting the roster to match your forecast sales.<br />

2. Stock control and point of sale: Point of sale<br />

technology is an important investment for any<br />

hotel, but so too is the regular stocktake to ensure<br />

that the “virtual” stock of the system matches the<br />

actuality. If your point of sale system can’t flag slow<br />

moving stock and broken up stock units, then it<br />

might be time to revisit your system.<br />

3. Revisit your menu: The reduction of penalty rates<br />

may mean that you can offer a greater variety such<br />

as catering for a family market on weekends. Also<br />

don’t dismiss outsourcing labour intensive items on<br />

your menus which not only take up precious labour<br />

time and kitchen space, but also are outside your<br />

core menu that you want to be famous for.<br />

4. Overhead cost review: While the FWC decision<br />

may assist with your direct labour costs, other<br />

major overheads can easily slip away over time<br />

such as electricity, telecommunications, gas,<br />

waste removal… Beware of automatically renewing<br />

contracts.<br />

5. Cash Handling: Cash is king right? Well it’s also<br />

expensive, bulky, difficult to store and difficult to<br />

transport safely. The cost of cash handling can be<br />

cut dramatically through recycling cash on-site.<br />

Labour savings alone can justify automating your<br />

cash handling cycle with payback periods as little<br />

as 18 months.<br />

ROTATING SALARIED STAFF ON<br />

MORE WEEKEND SHIFTS IS STILL<br />

A VALID COST REDUCTION STRATEGY<br />

EVEN WITH REDUCED PENALTY<br />

RATES.<br />

6. Interesting: It’s timely with interest rates being as<br />

they are, to consider your entire finance costs. Not<br />

just the headline interest rate, but also in-built fees<br />

and charges, rentals and operating leases that<br />

fund the fixed assets which you use in your hotel.<br />

7. Consider your advisers: A relationship with<br />

a trusted adviser is paramount to a successful<br />

business. Even then, consider the scope of<br />

what your adviser does for you. Speaking from<br />

experience, weakness in your internal team can<br />

be identified by the creep in scope of work your<br />

external advisers are asked to do. Don’t be afraid<br />

to ask for an estimate of fees.<br />

My colleagues and I are only too happy to assist you in<br />

reviewing your cost controls.<br />

Our hospitality division has worked with many venues<br />

so we are well placed to support your hotel in creating<br />

savings. Please call me or one of the team in Brisbane<br />

at Hanrick Curran Chartered Accountants on<br />

07 3218 3900 or Cairns on 07 4052 7524 to discuss<br />

your particular circumstances.


STAFFING MADE EASY?<br />

TRUE...A WAY DOES EXIST.<br />

AND WE ARE HERE TO HELP.<br />

Designed with busy hoteliers in mind, the <strong>QHA</strong> HR Manual helps you<br />

organise every challenge of managing a team of staff.<br />

The manual includes comprehensive human resources policies and<br />

helpful templates for everything from job descriptions, appointment<br />

letters, discipline and termination letters, payroll statements,<br />

timesheets, employer and employee forms<br />

and much, much more.<br />

The recently revised edition<br />

is available through the online<br />

<strong>QHA</strong> Shop at www.qha.org.au.<br />

$365 for members.<br />

$765 for non-members.<br />

<br />

<br />

<br />

<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 53


Q&A<br />

PHOTO: BEAU ARNOLD/ BEAU ALEX PHOTOGRAPHICS<br />

JOB OF A LIFETIME<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 54<br />

TANYA ARNOLD RECENTLY CELEBRATED 30 YEARS<br />

WORKING AT THE EXCHANGE HOTEL IN KILCOY. IN<br />

THAT TIME SHE JUGGLED WORK AT THE HOTEL WITH<br />

BEING A SINGLE MOTHER RAISING FIVE CHILDREN<br />

- ALL OF WHOM HAVE WORKED AT THE PUB AT ONE<br />

TIME OR ANOTHER. <strong>QHA</strong> <strong>REVIEW</strong> TALKED WITH HER<br />

ABOUT THE CHALLENGES AND TRIUMPHS.<br />

Tanya, 30 years working in one place is quite an<br />

achievement. Do you remember your first day?<br />

What was it like?<br />

I don’t remember the exact date, but it was a couple of<br />

weeks after Kev and Fay Purcell bought the hotel at the<br />

end of January 1987. I came in the day they had free<br />

welcome drinks for the take-over and thought, “Pouring<br />

beer would be fun, and I think I’d be good at it” and here<br />

I am … still. Initially I was terrified because I’m basically<br />

quite shy, but I soon learned to mask my shyness and<br />

get on with the job. This was my second job, I also had<br />

a great job at the original Woodford Prison.<br />

What have been some of the biggest changes<br />

at the hotel in that time?<br />

Getting rid of smoking inside and dirty ashtrays!<br />

I also remember the “Sunday sessions” when<br />

the pub was closed between 1pm and 4pm –<br />

everybody would grab a carton at 1pm and go for<br />

a game of cricket in the park or go for a swim and<br />

come back at 4pm.<br />

In what ways has your job changed in that time?<br />

I initially started out as a casual bar attendant, but<br />

in a country pub you had to be a jack of all trades –<br />

bottleshop attendant, cook, kitchenhand, cellarman,<br />

cleaner, housemaid – you name it, I did it. About 10<br />

years ago I started in the administration part of the<br />

hotel.<br />

What things have never changed?<br />

There are still a few regulars about who were here<br />

when I started. Kilcoy is a great place to live and most<br />

locals who move away come back at one time or<br />

another. My mum also works here as a cleaner, she<br />

started around the same time as I did.


Q&A<br />

IF IN TOWN AT THE TIME MAKE<br />

SURE NOT TO MISS THE EXCHANGE<br />

HOTEL’S BBQ AND BEER FESTIVAL<br />

ON THE LAST WEEKEND IN<br />

SEPTEMBER.<br />

PHOTO: BEAU ARNOLD/ BEAU ALEX PHOTOGRAPHICS<br />

What have been some of the most memorable<br />

moments?<br />

One of the highlights of my time here was being<br />

nominated, and becoming a finalist, for the <strong>QHA</strong><br />

Award for Excellence as Best Employee,<br />

Administration in 2014. And then again last year,<br />

the hotel was nominated for, and was a finalist,<br />

for Best Redeveloped Licensed Premises. Also,<br />

we had a fire in March 2015, which destroyed the<br />

kitchen and my office. That was pretty devastating<br />

at the time, but since then we have done amazing<br />

renovations, which has made the hotel a bigger<br />

and better place to be.<br />

What are some of the best things about working<br />

at The Exchange Hotel?<br />

I love working at The Exchange because every day<br />

is different. It’s a very personable pub, where everyone<br />

knows everyone and if you don’t know someone,<br />

it doesn’t take long before you do. I feel very safe<br />

working here because I know all my regulars and work<br />

colleagues have my back if anything happens, and<br />

vice versa.<br />

Thirty years so far, how many to go?<br />

I imagine I will still be here when it’s time to retire<br />

(if they’ll have me), so maybe another 10 years or so.<br />

This job definitely has its ups and downs, but I<br />

don’t think I would enjoy working anywhere<br />

else as much.<br />

What advice would you give someone just<br />

starting out as a manager of a hotel?<br />

You must have your wits about you. Be prepared to<br />

deal with all types of people and hear many different<br />

stories. Don’t be afraid to get your hands dirty and<br />

help out around the place. I’m not one of those<br />

people who think it is not their job to pick up<br />

a dirty plate or glass, or clean a toilet if needed.<br />

If you hadn’t chosen to work in the hospitality<br />

trade, what would’ve you done instead?<br />

If I wasn’t in hospitality, I would have been an<br />

accountant.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 55


PUB TALK<br />

with Paul St John-Wood<br />

CYCLONES AND SOCIAL MEDIA STORMS<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 56<br />

At the time of writing this month’s Pub Talk, Cyclone<br />

Debbie was just about to cross the QLD coast at Airlie<br />

Beach and our thoughts were with all of the hoteliers,<br />

their staff and family’s safety and security during this<br />

natural disaster.<br />

We were also shocked to see the images of a fire at<br />

one of Queensland’s most iconic landmarks. Thankfully<br />

no one was injured in the blaze at the XXXX Brewery.<br />

The industry, and XXXX drinkers across the state,<br />

have been assured that the fire will have no impact on<br />

production and supply.<br />

External Advertising<br />

We continue to see many hotels breach the Liquor<br />

Act in regards to external advertising for on-premises<br />

promotions or prices. We know that inspectors check<br />

up on social media. Below is the applicable section of<br />

the Act to remind you and your staff what you can’t do<br />

in regards to external advertising.<br />

Section 142ZZC (1)(a) to (c) prohibit a licensee or<br />

permittee from advertising, or allowing anyone to<br />

advertise:<br />

(a) the availability of the following for consumption<br />

on the licensee’s licensed premises or the premises<br />

to which the permittee’s permit relates (each the<br />

advertised premises)<br />

• free liquor<br />

• multiple quantities of liquor; for example - 2 drinks for<br />

the price of 1.<br />

(b) the sale price of liquor for consumption on the<br />

advertised premises; or<br />

(c) a promotion that is likely to indicate to an ordinary<br />

person the availability of liquor, for consumption on the<br />

advertised premises, at a price less than that normally<br />

charged for the liquor. Examples of promotions for (c)<br />

include:<br />

• ‘happy hours’<br />

• ‘all you can drink’<br />

• ‘toss the boss’.<br />

In accordance with s142ZZC(2), a person does not<br />

contravene s142ZZC(1) if:<br />

(a) the advertising happens only within the advertised<br />

premises; and<br />

(b) the advertisement is not visible or audible to a<br />

person who is outside the advertised premises.<br />

The <strong>QHA</strong> can check your advertising before you post it<br />

to social media or your web applications. Please don’t<br />

hesitate to contact us for advice in this regard.<br />

Two-Up on Anzac Day<br />

Many hotels will be looking to host two-up games in<br />

their venues on ANZAC Day but remember you must<br />

receive written approval by an RSL sub-branch and<br />

the following conditions are to be adhered to:<br />

• People aged under 18 must not play two-up<br />

• No commission can be charged on money wagered<br />

• All money wagered in the game must be returned to<br />

players as winnings<br />

• If an entry fee is charged for those who participate in<br />

the game, the money raised is to be donated to the<br />

RSL or RSL sub-branch to support ex-service men<br />

and women and their families (this could be through<br />

an association such as Legacy)<br />

• Money raised from entry fees must not be used for<br />

administrative purposes.<br />

The <strong>QHA</strong> can assist members with a template letter for<br />

seeking RSL sub-branch written approval to conduct<br />

two-up and can provide information on ANZAC Day<br />

trading conditions.<br />

Welcome to New Members<br />

The <strong>QHA</strong> would like to welcome new members<br />

Glasshouse Mountains Tavern – Glasshouse<br />

Mountains, Homestead Tavern – Boondall,<br />

Saleyards Hotel – Rockhampton, Lakeland Downs<br />

Hotel Motel – Lakeland, The Montague Hotel –<br />

West End and the Kairi Hotel - Kairi. We wish you<br />

every success in the year ahead and look forward to<br />

assisting you in your hotel business endeavours.<br />

ABOVE<br />

The Grand View Hotel played host to a visiting media<br />

contingent covering Cyclone Debbie.


John Rozentals<br />

WINE<br />

CHANDON’S CHIEF WINEMAKERS CERTAINLY TURNING HEADS WITH<br />

THEIR ULTRA-PREMIUM AUSTRALIAN BUBBLIES<br />

Dan Buckle and Glenn Thompson<br />

Back in the 1970s and even 1980s, a tasting of superpremium<br />

Australian sparkling wines would have been a<br />

very limited exercise indeed.<br />

Australians mostly just weren’t making the sorts of<br />

bubblies that would stand comfortably on the world<br />

stage. They largely lacked the skills and the patience<br />

required, but even more importantly they didn’t have<br />

access to the correct fruit — chardonnay, pinot<br />

noir, perhaps pinot meuniere grown in cool-to-cold<br />

climates.<br />

My first inkling that this was about to change came in<br />

the late 1970s or early 1980s when I visited Seppelt<br />

Great Western, in the Grampians district of Victoria,<br />

and tasted some experimental sparkling wines made<br />

by Frenchman Dominique Landragin.<br />

He was making wines from the correct varieties, grown<br />

in cool areas such as Drumborg, not far from Portland<br />

on Victoria’s extreme west coast. These were wines<br />

with the necessary finesse and flavour to make his<br />

French compatriots stand up and take some notice.<br />

Then came a succession of joint ventures between<br />

Australian wineries and French Champagne houses<br />

and the establishment of vineyards and wineries by a<br />

few in their own right.<br />

Moet and Chandon, Roederer and Deutz all come to<br />

mind for having engaged in ventures in Australia and<br />

New Zealand and they all changed the lie of the land<br />

significantly.<br />

So, what would I nominate as Australia’s best bubbly?<br />

That question is just too broad and difficult to answer<br />

in any definitive way, but the Chandon 2005 Prestige<br />

Cuvée, made by Dan Buckle and Glenn Thompson<br />

from grapes harvested in a range of southern<br />

Australian cool-climate areas, must go very close.<br />

And, on a completely different tack, I really do love the<br />

poise and palate strength of D’Arenburg’s Peppermint<br />

Paddock, a chambourcin-based sparkling red from<br />

one of McLaren Vale’s top producers. Quite simply, it’s<br />

dangerously more-ish.<br />

TOP SHELF<br />

with John Rozentals<br />

2013<br />

VINTAGE BRUT<br />

Chandon<br />

JENSEN HALLMARK<br />

CUVEE<br />

Heemskerk Georg<br />

MIDNIGHT<br />

CUVEE 2013<br />

Blue Pyrenees<br />

This isn’t quite in<br />

the class of the<br />

Prestige Cuvée, but<br />

it is the style that<br />

represents the core<br />

of Chandon’s output<br />

— creamy, fresh,<br />

toasty and with a<br />

strong, firm palate<br />

due to a high pinotnoir<br />

content.<br />

Tasmania’s<br />

Heemskerk was one<br />

of the founders of the<br />

Australian sparklingwine<br />

revolution,<br />

and it continues to<br />

impress in the hands<br />

of Treasury Estate.<br />

Smartly packaged<br />

with reusable sealer.<br />

Made from fruit<br />

(mainly chardonnay)<br />

harvested by hand<br />

at night under lights<br />

to bring in fruit that’s<br />

cool and crisp. An<br />

outstanding sparkling<br />

wine with complex<br />

nutty, yeasty flavours.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 57


TOP DROP<br />

PINOT GRIGIO<br />

2016<br />

ROSÉ<br />

2016<br />

MOSCATO<br />

2016<br />

TEMPRANILLO GRACIANO<br />

SHIRAZ 2016<br />

T’Gallant<br />

T’Gallant<br />

T’Gallant<br />

T’Gallant<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 58<br />

The new T’Gallant<br />

Pinot Grigio 2016<br />

has aromas of nashi<br />

pears and passionfruit<br />

complemented by citrus<br />

and pear flavours. It has<br />

been made to pair well<br />

with light Italian-style<br />

dishes such as antipasto<br />

platters and grilled fish.<br />

Dry in style, the T’Gallant<br />

Rosé 2016 is crisp and<br />

refreshing with aromas<br />

of strawberry, watermelon<br />

and sweet spice with<br />

vibrant summer fruit<br />

flavours. Cured meats<br />

and oily fish such as<br />

salmon and trout make<br />

a great complement<br />

to this wine.<br />

T’Gallant Moscato is a<br />

still wine full of ripe musk<br />

and tropical notes with<br />

a zesty, lightly spritzed<br />

finish. It pairs well with<br />

sweeter dishes such as<br />

macarons and apple<br />

crumble.<br />

The T’Gallant Tempranillo<br />

Graciano Shiraz 2016 is<br />

an unusual blend that is a<br />

great alternative to Pinot<br />

Noir. This supple wine<br />

has aromas of black fruits<br />

and spice, married with<br />

dark berry flavours - the<br />

perfect match for lasagne<br />

and wood-fired pizza.


TOP DROP<br />

SLEEPING GIANT<br />

INDIA PALE ALE<br />

Gage Roads Brewing Co<br />

ARDBEG<br />

KELPIE<br />

Ardberg<br />

NEW MACALLAN SINGLE<br />

MALT EXPRESSIONS<br />

The Macallan<br />

BUNDABERG RUM MDC<br />

BLACK BARREL<br />

Diageo<br />

This UK-style IPA is<br />

rich with caramel malt<br />

and overripe stone fruit<br />

character, balanced with<br />

a big bitter finish. The<br />

Sleeping Giant is the<br />

team at Gage Roads’<br />

tribute to the beers that<br />

once quenched the thirst<br />

of parched colonials at<br />

Admiral Gage’s East India<br />

station.<br />

As part of a yearly<br />

tradition, the distillery<br />

releases a new limited<br />

edition expression for<br />

Ardbeg Day. In <strong>2017</strong>, the<br />

result is Ardbeg Kelpie<br />

with the virgin expression<br />

named after the “Kelpie”,<br />

a legendary Scottish<br />

water demon. This is the<br />

first whisky from Ardbeg<br />

to be matured in Russian<br />

oak barrels from the<br />

Black Sea oak, said to<br />

impart “deep flavours”.<br />

World famous single<br />

malt, The Macallan has<br />

announced the addition<br />

of The Macallan Double<br />

Cask 12 Years Old to<br />

it’s Australian portfolio.<br />

This sweet single malt<br />

has been aged in a<br />

combination of American<br />

oak and sherry-seasoned<br />

European casks. This<br />

is a rich whisky which<br />

combines fruity citrus and<br />

caramel with spicy ginger<br />

and nutmeg.<br />

Aged in American Oak<br />

for 10 years and finished<br />

in small, heavy charred<br />

barrels, a rich, smooth<br />

rum has been created<br />

with a deep red glow<br />

reminiscent of the burning<br />

cane fields. This premium,<br />

old aged dark rum is<br />

well balanced, full of<br />

character with a finish of<br />

deep caramel and sweet<br />

raisins. Distilled in 2005.<br />

Aged until 2015.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 59


SHOWCASE<br />

UNIWELL HX-4500 -<br />

THE NEW GENERATION<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 60<br />

The Uniwell HX-4500 is an all in one POS Solution.<br />

Made in Japan, it combines the rock-solid reliability,<br />

quality and performance of embedded POS terminals<br />

with the flexibility of PC based technology. It has<br />

a new sophisticated appearance with a 15” bezelfree<br />

and true-flat touch screen, offering features<br />

such as remote maintenance, proprietary software<br />

and hardware with solid-state technology. It has no<br />

moving parts, no hard-disk and no fans which offers<br />

unparalleled reliability.<br />

The HX-4500 embedded POS offers speedy operation<br />

with instant power on/off without waiting for the OS to<br />

boot. A robust system secure from potential viruses with<br />

no deterioration of performance over time - quick and<br />

light performance as good as new with swift and stress<br />

free support via Remote Maintenance functionality.<br />

Queensland Mantle Group, the company behind the<br />

hugely successful Pig’N Whistle portfolio, have used<br />

Uniwell systems exclusively for the past 17 years in all<br />

of its venues. (over 50 POS systems). Mantle Group<br />

has upgraded to the new Bezel Free Uniwell HX-4500<br />

and HX-1500 units.<br />

Uniwell Lynx back office software offers a smart<br />

solution for managing Uniwell POS terminals. Catering<br />

to the needs of retail and hospitality businesses,<br />

Uniwell Lynx has been developed as a modular<br />

software solution with options from simple program<br />

management and sales analysis through to multilocation<br />

stock control.<br />

Wastage and breakage can be managed from the<br />

POS and reported to Lynx and automatically email any<br />

report to keep owners and managers up-to-date with<br />

everything happening in their venue.<br />

Contact BizStar for more information.<br />

1300 BIZSTAR, www.bizstar.com.au.<br />

MYPOS – BUILDING<br />

THE FUTURE NOW<br />

Whether you are switching systems or implementing a<br />

POS system for the first time, the transition should be<br />

as seamless as possible. myPOS is a fully integrated<br />

business management system that enables you to<br />

manage your business effectively, seamlessly and<br />

reliably. Dedicated to finding solutions that improve<br />

your business, myPOS has the ability to offer a full<br />

suite of products to your venue.<br />

Backed by 40 years in the industry, myPOS is 100%<br />

Australian owned, and is not a reseller. This allows<br />

us to be flexible to add features and functions and<br />

continually improve the product and build on your<br />

needs as you want.<br />

With over 1400 installations, from single to multi-venue<br />

Liquor Stores, Clubs, Hotels, Bars, Restaurants and<br />

Cafes - to Retail Outlets and Multi Venue Hospitality<br />

Groups - myPOS has an expanding customer base we<br />

proudly partner with and support.<br />

Point of sale is an integral part of your business and<br />

mapping out exactly what functionality you need is<br />

important, but you should also take into consideration<br />

features that you might want even if you don’t need<br />

them now. Maybe you would like the option to<br />

integrate a timed digital menu board, or increase sales<br />

by utilising an in-house online ordering, or you could<br />

even want to drive your e-mail marketing further with<br />

marketing insights with a CRM hub. You shouldn’t<br />

need to compromise and settle for the basics, when<br />

you choose myPOS.<br />

You now know what myPOS systems are all about on<br />

paper, now it’s time to see it in action. If you didn’t get<br />

a chance to see us at the Keno Australasian Hospitality<br />

and Gaming Expo last month, book a demonstration<br />

today by calling 1800 4MY POS – 1800 469 767 or go<br />

to www.cashpoint.com.au.


SHOWCASE<br />

CLEVER COOKING WITH THE TURBOFAN 40 COMBI OVEN<br />

The Turbofan’s consistent performance, compact<br />

footprint and many innovative features have been hugely<br />

popular in recent years. Now, with the launch of the<br />

Turbofan 40 Combi Series, there’s even more in less.<br />

Officially launched in September at the Melbourne<br />

Fine Foods Show, the new series delivers enhanced<br />

flexibility and convenience with the addition of a new<br />

combi-oven mode. Importantly however, it retains<br />

Turbofan’s legendary compact size, and boasts a small<br />

812mm-wide footprint.<br />

Perhaps the most notable feature of the new series<br />

is its versatility. Each of the ovens in the Turbofan 40<br />

Combi Series can operate in three modes: combi,<br />

convection, or steam. This means they can provide<br />

high levels of quality output across a very wide range<br />

of products, from patisserie-style baked goods to<br />

meat, fish and vegetables.<br />

The combi mode enables excellent results for proteins<br />

without the need to continually baste products to keep<br />

them from drying out. Temperature and humidity are<br />

automatically controlled, and juiciness and tenderness<br />

are ensured when regenerating pre-cooked foods.<br />

The convection mode provides delectable dishes at<br />

full loads, with a variable high or low ventilation speed<br />

with automatic power reduction to slash energy<br />

consumption and waste while delivering perfect<br />

cooking uniformity.<br />

The steam mode creates flavour, colour and<br />

consistency with maximum precision and control (even<br />

at low temperatures) thanks to the automatic steam<br />

saturation regulator in the cooking chamber.<br />

Importantly, the new series provides flexibility in terms<br />

of cooking capacity –there’s even a unique grill support<br />

system with variable positioning for specialist savoury<br />

baking trays.<br />

With its compact size the range is ideal for the smaller<br />

kitchens in cafes or bars too. Every oven in the series<br />

can be bench mounted or stand mounted sophisticated<br />

modern design makes it ideal for front of house cooking<br />

and bar areas where the equipment is on display.<br />

There are manual and digital ovens to choose from.<br />

Manual provides everyday ease of use, with three<br />

controls to set cooking mode, time and temperature.<br />

Digital includes a ‘touch and cook’ function with ten<br />

pre-set cooking programs with easy-use food design<br />

icons and a central scroll and push knob for settings<br />

and options – all important functions for use in a busy<br />

kitchen. A further 89 programs can easily be set for<br />

future use.<br />

On the inside all 40 Series ovens have perfectly<br />

smooth cooking chamber walls with rounded edges<br />

for easy cleaning. The double-glazed doors also have<br />

thermo-reflective tempered glass, and the air cavities<br />

prevent heat radiation and increase efficiency.<br />

Automatic inversion of the direction of the fan ensures<br />

perfectly uniform cooking. An ‘ecospeed’ function on<br />

the digital version calibrates power levels based on<br />

the amount of food that is being cooked, optimising<br />

consumption and minimising waste. Cleaning is also<br />

easy. There’s an externally fitted hand shower on<br />

all models and an automatic cleaning system with<br />

replaceable liquid detergent on the digital models.<br />

As always, the ovens also represent excellent value.<br />

For more information just visit www.moffat.com.au/<br />

brands/turbofan-combi<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 61


<strong>QHA</strong> PARTNERS & CORPORATE MEMBERS<br />

<strong>QHA</strong> PARTNERS AND CORPORATE MEMBERS ARE VALUED PREFERRED SUPPLIERS TO THE QUEENSLAND HOTEL INDUSTRY.<br />

THE BUSINESSES LISTED IN THIS DIRECTORY ARE KEEN SUPPORTERS OF HOTELS IN QUEENSLAND AND THE <strong>QHA</strong> ENCOURAGES<br />

MEMBER HOTELS TO UTILISE THEIR PRODUCTS AND SERVICES. IF A BUSINESS WISHES TO FIND OUT HOW TO BECOME A <strong>QHA</strong><br />

PARTNER OR CORPORATE MEMBER, PLEASE CALL DAMIAN STEELE, <strong>QHA</strong> INDUSTRY ENGAGEMENT MANAGER ON (07) 3221 6999.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 62<br />

ACCOUNTING/ TAX<br />

FTI Consulting<br />

Ph: 07 3225 4900<br />

www.fticonsulting.com<br />

Hanrick Curran - Chartered<br />

Accountants<br />

Ph: 07 3218 3900<br />

www.hanrickcurran.com.au<br />

HLB Mann Judd -<br />

Chartered Accountants<br />

Ph: 07 3001 8800<br />

www.hlb.com.au<br />

McGrath Nicol<br />

Ph: 07 3333 9800<br />

www.mcgrathnicol.com<br />

PJT Accountants &<br />

Business Advisors<br />

Ph: 07 5413 9300<br />

www.pjtaccountants.com.au<br />

Professional Client Services<br />

(QLD) P/L- Accountants &<br />

Business Advisors<br />

Ph: 07 3209 4452<br />

www.pcsqld.com.au<br />

Prosperity Advisers QLD<br />

Ph: 07 3007 1971<br />

www.prosperityadvisers.com.au<br />

ARCHITECTS /<br />

REFURBISHMENT/<br />

RECONSTRUCTION /<br />

REPAIRS<br />

Brand & Slater<br />

Architects P/L<br />

Ph: 07 3252 8899<br />

www.brandandslater.com.au<br />

Club Bar Concepts<br />

Ph: 1300 426 637<br />

clubbarconcepts.com.au<br />

Hot Concepts Design and<br />

Construction<br />

Ph: 07 3277 7740<br />

www.hotconcepts.com.au<br />

One Alliance Project<br />

Consulting<br />

Ph: 1300 853 123<br />

www.oneallianceprojects.<br />

com.au<br />

Paynter Dixon - Design &<br />

Construction<br />

Ph: 07 3368 5500<br />

www.paynter.com.au<br />

Rohrig Hospitality<br />

Ph: 07 3257 4411<br />

www.rohrlg.com.au<br />

Unita Group<br />

Ph: 1300 659 399<br />

www.unita.com.au<br />

BEVERAGES<br />

Accolade Wines,<br />

Ph: 07 3252 7933<br />

www.accolade-wlnes.com<br />

Asahi Premium<br />

Beverages<br />

Ph: 07 3868 2388<br />

www.schweppes.com.au<br />

Brown-Forman<br />

Australia P/L<br />

Ph: 07 3010 2000<br />

www.brown-forman.com<br />

Carlton & United Breweries<br />

Ph: 07 3666 4104<br />

www.cub.com.au<br />

Coca-Cola Amatil<br />

Ph: 13 26 53<br />

www.ccamatil.com<br />

Diageo<br />

Ph: 07 3257 0800<br />

www.diageo.com<br />

Lion<br />

Ph: 07 3361 7400<br />

www.lion-nathan.com.au<br />

Liquor Marketing Group<br />

Ph: 07 3246 5272<br />

www.bottlemart.com.au<br />

Red Bull Australia<br />

Ph: 02 9023 2892<br />

www.redbull.com.au<br />

Samuel Smith & Son<br />

Ph: 07 3373 5777<br />

www.samsmith.com<br />

Sirromet Wines<br />

Ph: 07 3206 2999<br />

www.sirromet.com<br />

Treasury Wine Estates<br />

Ph: 03 9685 8000<br />

www.treasurywineestates.<br />

com<br />

EDUCATION, TRAINING<br />

& EMPLOYMENT<br />

AvailioPty Ltd<br />

Ph: 07 3218 3900<br />

www.availio.com<br />

Best Security - Security<br />

and Training<br />

Ph: 07 3212 8460<br />

www.bestsecurlty.net.au<br />

Clear to Work<br />

Ph: 07 3899 1123<br />

www.cleartowork.com.au<br />

Frontier Leadership<br />

Ph: 0423 097 246<br />

www.frontierleadership.edu.au<br />

Foundation Education<br />

Ph: 1300 130 157<br />

www.foundationeducation.<br />

com.au<br />

Industry Graduates<br />

Ph: 1300 038 000<br />

www.industrygraduates.com<br />

Nystrom Relief Managers<br />

Ph: 0487 205 285<br />

www.nystromreliefmanagers.<br />

com.au<br />

St John Ambulance Australia<br />

Ph: 07 3253 0552<br />

www.stjohnqld.com.au<br />

ENERGY GAS/POWER<br />

ELGAS<br />

Ph: 131161<br />

www.elgas.com.au<br />

Leading Edge Energy<br />

Ph: 1300 852 770<br />

www.leadingedgeenergy.<br />

com.au<br />

TransTasman Energy Group<br />

Ph: 1300 118 834<br />

www.tteg.com.au<br />

FINANCES,<br />

BANKING,INSURANCE<br />

& INVESTMENTS<br />

AON Risk Services -<br />

<strong>QHA</strong> Insurance Brokers<br />

Ph: 07 3223 7512<br />

www.aon.com.au<br />

Ausure Insurance Brokers<br />

SEQ<br />

Ph: 1300 450 663<br />

www.ausureseq.com.au<br />

Banktech<br />

Ph: 1800 080 910<br />

www.banktech.com.au<br />

Bepoz Retail Solutions<br />

Ph: 1300 023 769<br />

www.bepoz.com.au<br />

BUPA - health insurance<br />

Ph: 134135 (quote ID<br />

2109197)<br />

www.bupa.com.au<br />

CashPoint Payment Solutions<br />

Ph: 1300 286 626<br />

www.cashpoint.com.au<br />

Green Finance Group<br />

Ph: 0457 883 700<br />

www.greenfinancegroup.<br />

com.au<br />

Hanrick Curran –<br />

Chartered Accountants<br />

Ph: 07 3218 3900<br />

www.hanrickcurran.com.au<br />

lnCash ATMS<br />

Ph: 1300 800 660<br />

www.incash.com.au<br />

Integrity Corporate Finance<br />

Ph: 02 9268 3088<br />

www.integrityfinancegroup.<br />

com.au<br />

Silverchef<br />

Ph: 07 3335 3392<br />

www.silverchef.com.au<br />

St. George Corporate &<br />

Business Bank<br />

Ph: 07 3232 8911<br />

www.stgeorge.com.au/<br />

corporate-business<br />

Westpac Banking<br />

Corporation<br />

Ph: 07 3350 7750<br />

www.westpac.com.au<br />

FOOD & ASSCOCIATED<br />

BUSINESSES<br />

Bitesize Coffee Treats<br />

Ph: 02 9723 6500<br />

www.bitesizecoffeetreats.com<br />

PFD Food Services<br />

Ph: 07 3906 9726<br />

www.pfdfoods.com.au<br />

GAMING AND RACING<br />

Ainsworth Game<br />

Technology P/L<br />

Ph: 07 3209 6210<br />

www.ainsworth.com.au<br />

Aristocrat Leisure industries<br />

Ph: 07 3801 4444<br />

www.aristocrat.com.au<br />

Scientific Gaming<br />

Ph: 02 9773 0299<br />

www.scientiflcgames.com<br />

Bytecraft Systems -<br />

Gaming Machine Service<br />

Ph: 07 3456 3345<br />

www.bytecraft.com.au<br />

Casino Consoles Australia<br />

Ph: 07 3890 2969<br />

www.casinoconsoles.com.au<br />

IGT<br />

Ph: 07 3890 5622<br />

www.igt.com.au<br />

Karo - gaming stools<br />

Ph: 02 9980 1431<br />

www.karo.com.au<br />

Konami Australia<br />

Ph: 02 9666 3111<br />

www.konamiaustralia.<br />

com.au<br />

Maxgaming Queensland<br />

Ph: 07 3637 1235<br />

www.maxgaming.com.au<br />

National Poker League<br />

Ph: 02 9662 2023<br />

www.npl.com.au<br />

Tabcorp Keno<br />

Ph: 07 3243 4113<br />

www.tabcorp.com.au<br />

UBET<br />

Ph: 07 3637 1370<br />

www.ubet.com<br />

HOSPITALITY<br />

CONSULTANTS<br />

Commercial Licensing<br />

Specialists<br />

Ph: 07 5526 0112<br />

www.clslicensing.com.au<br />

DWS Hospitality<br />

Specialists<br />

Ph: 07 3878 9355<br />

www.dws.net<br />

Graham Brown - Liquor<br />

& Gaming Licences<br />

Ph: 07 3300 1578<br />

Professional Hospitality<br />

Ph: 07 3160 8132<br />

www.professionalhospitality.<br />

com.au<br />

HOTEL ENTERTAINMENT<br />

Fox Sports<br />

Ph: 0403 061 412<br />

www.foxsports.com.au<br />

Foxtel for Business<br />

Ph: 1300 720 630<br />

www.austar.com.au<br />

Nightlife - Music & Video<br />

Freecall: 1800 679 748<br />

www.nightlife.com.au<br />

Pro Score - Sporting<br />

Promotions<br />

Ph: 0431 366 800<br />

www.proscore.com.au<br />

Recharge DJs<br />

Ph: 1300 836 832<br />

www.rechargedjs.com<br />

Sky Channel<br />

Ph: 07 3228 6344<br />

Freecall: 1800 251 710<br />

www.skychannel.com.au<br />

HOTEL & BAR SUPPLIES<br />

Andale Beverage Systems<br />

Ph: 07 3421 5200<br />

www.andale.com.au<br />

BOC Limited -Gas/<br />

Reticulation Supply<br />

Ph: 07 3212 4322<br />

www.boc.com.au


<strong>QHA</strong> PARTNERS & CORPORATE MEMBERS<br />

<strong>QHA</strong> PLATINUM PARTNERS<br />

<strong>QHA</strong> DIAMOND PARTNERS<br />

<strong>QHA</strong> GOLD PARTNERS<br />

<strong>QHA</strong> SILVER PARTNERS<br />

Delta Hospitality Supplies<br />

Green Finance Group<br />

<strong>QHA</strong> BRONZE PARTNERS<br />

Power Jeffrey and Company<br />

Best Security<br />

Black & White Cabs<br />

Rohrig Group<br />

St George Bank<br />

Red Bull Australia<br />

Brand+Slater Architects<br />

BOC Limited<br />

Paynter Dixon<br />

Prosperity Advisers QLD<br />

Delta Hospitality Supplies<br />

Ph: 07 3633 0233<br />

www.deltahospitality.<br />

com.au<br />

Hunter Technologies<br />

Ph: 1300 693 357<br />

www.cellarcontrol.com.au<br />

Ausworld Commercial<br />

Furniture & Design<br />

Ph: 0409 264 212<br />

www.ausworldfurniture.<br />

com.au<br />

HOTEL BROKERS /<br />

REAL ESTATE /<br />

PROPERTY VALUERS<br />

MVS National Mackay<br />

Whitsundays<br />

Ph: 07 4847 0737<br />

www.mvsvaluers.com.au<br />

CBRE Hotels<br />

Ph: 07 3833 9720<br />

www.cbrehotels.com<br />

Knight Frank Australia<br />

Ph: 07 3246 8888<br />

www.knightfrank.com.au<br />

Knight Frank Valuations<br />

Ph: 07 3193 6800<br />

www.knightfrank.com.au<br />

Power Jeffrey & Co -<br />

Hotel Brokers<br />

Ph: 07 3832 6000<br />

www.powerjeffrey.com.au<br />

LEGAL<br />

Bennett & Philp Lawyers<br />

Ph: 07 3001 2999<br />

www.bennettphilp.com.au<br />

Corrs Chambers<br />

Westgarth - Lawyers<br />

Ph: 07 3228 9778<br />

www.corrs.com.au<br />

McMahon Clarke<br />

Ph: 07 3831 8999<br />

www.mcmahonclarke.com<br />

Mullins Lawyers<br />

Ph: 07 3224 0222<br />

Curt Schatz - direct<br />

Ph: 07 3224 0230<br />

www.mullinslaw.com.au<br />

LIQUOR BUYING<br />

GROUPS<br />

Liquor Legends Retail<br />

Buying Group<br />

Ph: 07 3107 74 22<br />

www.liquorlegends.com.au<br />

Liquor Marketing Group<br />

(Bottlemart)<br />

Ph: 1300 733 504<br />

www.bottlemart.com.au<br />

LIQUOR WHOLESALE<br />

GROUPS<br />

ALM (Australian Liquor<br />

Marketers)<br />

Brisbane: Ph: 07 3489 3600<br />

Townsville: Ph: 07 4799 4022<br />

Cairns: Ph: 07 4041 6070<br />

www.almliquor.com.au<br />

SECURITY / CLEANING<br />

Best Security<br />

Ph: 07 3212 8460<br />

www.bestsecurity.net.au<br />

Cap Security Services Pty Ltd<br />

Ph: 07 3892 7777<br />

www.capsecurity.com.au<br />

Challenger Services Group<br />

Ph: 07 5668 3133<br />

www.csgroup.com.au<br />

CMBM Facility Services<br />

Ph: 07 3391 1040 /<br />

0419 708 715<br />

www.cmbm.com.au<br />

Just Cleaning<br />

Ph: 07 3348 6770<br />

www.justcleaning.com.au<br />

SUPERANNUATION<br />

lntrust Super Fund<br />

Ph: 07 3013 8700<br />

www.intrust.com.au<br />

TECHNOLOGICAL<br />

PRODUCTS &<br />

SERVICES<br />

Big Ass Fans<br />

Ph: 1300 244 277<br />

www.bigassfans.com.au<br />

Bytecraft Systems<br />

Ph: 07 3456 3345<br />

www.bytecraft.com.au<br />

First2Click<br />

Ph: 1300 765 385<br />

www.unidapsolutions.com.au<br />

JB Hi-Fi Commercial<br />

Division<br />

Ph: 07 3360 9925<br />

www.jbhifi.com.au<br />

Time Target<br />

Ph: 07 3137 1133<br />

www.timetarget.com<br />

QIKID<br />

Ph: 1300 553 256<br />

www.qikid.com<br />

Scantek Solutions<br />

Ph: 0457 587 519<br />

www.scantek.com.au<br />

TRANSPORT<br />

A.P. Eagers Limited<br />

Ph: 07 3109 6731<br />

www.apeagers.com.au<br />

Black and White Cabs<br />

Ph: 07 3860 1800<br />

www.blackandwhltecabs.<br />

com.au<br />

WASTE<br />

MANAGEMENT<br />

Bottlecycler<br />

Ph: 0434 416 540<br />

www.bottlecycler.com<br />

PRINTING/<br />

GRAPHIC DESIGN<br />

Easil - Graphic Design<br />

Ph: 1300 032 745<br />

www.easil.com<br />

Platypus<br />

Ph 07 3352 0300<br />

www.platypusgraphics.com<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 63


TRADE DIRECTORY<br />

CASINO CONSOLES<br />

Footrest, slimline and cashless bases<br />

available. Casino Consoles, the only<br />

name you need when it comes to<br />

professional poker machine bases<br />

and screening.<br />

P: 07 3890 2969<br />

www.casinoconsoles.com.au<br />

COMMERCIAL FITOUTS<br />

Bars, Clubs, Cafes, Restaurants.<br />

Specialists in unique and premium<br />

nationwide commercial fitouts for<br />

clubs, bars, cafes and restaurants.<br />

P: 1300 426 637 (1300 HAMMER)<br />

E: sales@clubbarconcepts.com.au<br />

www.clubbarconcepts.com.au<br />

SCIENTIFIC GAMES<br />

This new generation of exciting game<br />

content draws on the strength of<br />

Scientific Games to create one of the<br />

most dynamic game libraries in the<br />

market.<br />

P: 07 3458 9180<br />

www.sggaming.com/australia<br />

REFRIGERATION SYSTEMS<br />

Time to upgrade your beverage and refrigeration systems?<br />

Call us for expert advice and all your requirements including:<br />

Quality Beer dispensing equipment | Ice Machines |<br />

Refrigeration | Custom Solutions for all venue sizes | AS5034<br />

Compliancing | Sales, Installation, 24/7 Service.<br />

Phone: 07 3422 0011 www.allsocool.com.au<br />

CUSTOM BEER FONTS AND ACCESSORIES<br />

Refrigeration | Glycol Equipment | Beer Gas Equipment<br />

| Beerline Cleaning | Electronic Spirit Dispensers | 24/7<br />

Maintenance, Servicing and Repairs. Australia’s largest<br />

manufacturer, installer and suppler to beer dispensing<br />

equipment. Proudly Australian Owned and Operated.<br />

5 Holden Street, Woolloongabba, QLD 4102<br />

Phone: 07 3421 5200 www.andale.com.au<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 64<br />

PRESTIGE GAMING STOOLS<br />

Comfort at Play<br />

Karo Australia Pty Ltd<br />

P: 02 9980 1431<br />

E: info@karo.com.au<br />

www.karo.com.au<br />

SOMMER & STAFF<br />

We specialise in all aspects of design<br />

and construction. Hotels/Motels/<br />

Resorts | Pubs & Clubs | Remote<br />

Area Projects | Refurbishment /<br />

Restoration/Construction.<br />

P: 1800 996 400<br />

www.sommer.com.au<br />

BIG SCREEN VIDEO<br />

Leading the big screen revolution.<br />

Indoor and outdoor LED Screens<br />

P: 1300 BIG SCREEN<br />

E: admin@bigscreenvideo.com.au<br />

www.bigscreenvideo.com.au


FOR ADVERTISIING INFORMATION phone 0401 345 201 or email dave@horseandwater.com.au<br />

PROUD PLATINUM PARTNERS OF THE <strong>QHA</strong>.<br />

FOOD PHOTOGRAPHY<br />

We do more than create beautiful images of how your food<br />

looks. We show how your food tastes!<br />

Specialising in food, venue interiors, hospitality.<br />

Award-winning service – <strong>QHA</strong> member discounts.<br />

P: 0474 111 797<br />

www.goldcoastfoodphotographer.com<br />

FACILITY SPECIALISTS<br />

Brisbane | Gladstone | Gold Coast | Mackay | Sunshine<br />

Coast | Toowoomba | Townsville | Wide Bay. Hospitality<br />

cleaning specialist, Hotel refurbishments, Lawns & ground<br />

maintenance, Property & asset management, High pressure<br />

cleaning/ non slip solution specialists.<br />

P: 1800 262 637<br />

www.cmbm.com.au<br />

TANKSEC<br />

Is your current CCTV good enough to convict, terminate or<br />

defend your name, reputations and Liquor Licence? Upgrade<br />

your CCTV to HDCVI... Today! 720p/1080p run over your<br />

existing coax cable.<br />

P: 07 5564 6331 E: sales@ tanksec.com.au<br />

www.tanksec.com.au<br />

GLASS RECYCLING MANAGEMENT<br />

Save time, space, money, people and the environment<br />

Reduce bottle noise inside and outside your venue, Improve<br />

worksplace health and safety, Reduce space needed for<br />

glass waste bins, Save money on your current waste charges<br />

Free trial call 1300 306 039 E: info@bottlecycler.com<br />

www.bottlecycler.com<br />

INTEGRATED POS SOLUTIONS<br />

As used by Award Winning Hotels. New Compact<br />

10” Touch Screens available. 10” & 15” Hotel and Bar<br />

POS Solutions.<br />

P: 1300 BIZSTAR 1300 249 782<br />

E: reg@bizstar.com.au<br />

www.uniwell4pos.com.au to find out more.<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 65


TRADE DIRECTORY<br />

DOWNTOWN DOMESTICS<br />

Too busy to get domestic?<br />

Window Cleaning | Building Washing<br />

| Housekeeping | Carpet / Upholstery<br />

Cleaning | Bond / Spring Cleaning |<br />

Emergency Cleaning | Pest Control.<br />

P: 1300 386 963<br />

www.downtowndomestics.com<br />

CITY PROPERTY SERVICES<br />

Over 25 years of commercial cleaning<br />

services | Compliant with ISA 9001<br />

| Quality Assurance | EcoClean<br />

Certified using environmentally<br />

products| Free Quotations.<br />

P: 07 3391 2005<br />

www.citypropertyservices.co<br />

TAKE CONTROL OF COLD 24/7<br />

Coldrooms/Freezers, Refrigeration,<br />

Wine Rooms, Kit Rooms, Ice<br />

Machines - 24/7 Service.<br />

P: 07 3245 5777<br />

subzeroprojects.com.au<br />

GAMING MACHINE SPECIALISTS<br />

Pokie Parts | Used Gaming Machines | Game Conversion Kits<br />

Gaming Machine Spare Parts | OLGR approved, cleaned,<br />

tested, ready to install and 100% guaranteed. Save thousands!<br />

Unit 3/35 Tradelink Road, Hillcrest, QLD 4118<br />

Phone: 07 3800 1665 Kyle Birks: 0418 765 877<br />

www.gamingservices.com.au<br />

MARKET LEADING BRANDS IN EQUIPMENT<br />

No matter the size, shape or demands placed on your<br />

business, we have the ability to deliver equipment that is<br />

functional, adaptable and reliable. Convotherm, Waldorf,<br />

Waldorf Bold, Turbofan, Washtech.<br />

Phone: 1800 023 953 E: info@moffat.com.au<br />

Service department: 1800 622 216<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 66<br />

ADVERTISE<br />

For more informaiton on advertising in <strong>QHA</strong> <strong>REVIEW</strong> contact<br />

David Swan: 0401 345 201, dave@horseandwater.com.au


<strong>QHA</strong> <strong>REVIEW</strong> | 67


Superplay<br />

Play a $4<br />

Keno<br />

Super Bet<br />

All four<br />

Jackpots<br />

ADVERTISEMENT<br />

on one ticket<br />

For more information<br />

on Super Bet contact<br />

your Keno Sales Executive<br />

<strong>QHA</strong> <strong>REVIEW</strong> | 68<br />

Gamble Responsibly<br />

Think! About your choices<br />

Call your state based counselling services on 1800 858 858<br />

www.gamblinghelponline.org.au<br />

In NSW call Gambling Help 1800 858 858<br />

www.gamblinghelp.nsw.gov.au<br />

More<br />

chances to<br />

WIN<br />

keno.com.au

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