QHA Review August 2017

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INSIGHTS <strong>QHA</strong> REVIEW | 32 a live music space, function area and corporate lunch venue.” During the week a strong lunch trade transforms into a popular trivia crowd on Thursdays while Friday and Saturday evenings see Garden Bar filled with live music and quality seeking revellers. Sundays start early with food, daylight DJs and jugs of shared cocktails. But don’t let Garden Bar’s street style fool you into thinking its offering might be makeshift. As David explains, an attention to good quality is a big part of the idea. “When building the container kitchen, we didn’t aim to be the biggest, just the best. Our food is sourced by our head chef for its quality and conscious and ethical practices of the supplier. We also grow as many herbs as we can in our own garden. “Our beverage quality matches our food offering in both taste and value, with shared cocktail jugs, classic and simple cocktails as well as selective wine and spirit list which changes to reflect the season.” David and his team are only too well aware that operating an outdoor environment in an inner-city setting requires a more extensive cleaning and servicing strategy to combat the elements and deliver a beautiful environment all year round. “A great deal of attention to detail and operational process was implemented to ensure our cleaning staff delivers the highest quality standards at all times,” he says. “Similarly, the staff have been trained in consistently maintaining this level of presentation and cleanliness at all times.” They’re mindful of comfort too. To combat the seasonal elements, The Wickham has employed environmentally clean, as well as safe techniques such as state of the art gas heating for the colder months and the high powered silent fans for the warmer months. The design of Garden Bar has also allowed for a cool breeze to flow through in summer, and awnings and walls designed to keep heat from escaping during winter. Then there’s that other environmental factor that all operators of outdoor venues must monitor constantly – noise. “To protect our neighbours from excessive noise, we have installed state of the art directional speakers, as well as performing regular DB checks to monitor noise pollution,” he says. “CLEVER OUTDOOR DESIGN ALSO SHIELDS BOTH NEIGHBOURS AND PATRONS FROM NOISE DISTORTION WITH OUR INSULATING WALLS, WHICH ARE FURTHER COVERED BY GARDEN AND GREENERY.” “Clever outdoor design also shields both neighbours and patrons from noise distortion with our insulating walls, which are further covered by garden and greenery.” The Wickham’s Garden Bar owes its continued popularity to the way it adapts to the myriad whims of a diversity of urban dwellers on a daily, and nightly, basis. AT A GLANCE • Established in 1885 and designed by the famous Brisbane architect Richard Gailey, The Wickham began life as the Oriental Hotel. • As a contemporary inner-city pub, The Wickham is reflective of the community in which it’s found – a place where people of all identities can meet, drink, party, and eat. • The Wickham’s food is all about freshness and flavour. All ingredients are grown fresh from the Garden Bar and hand-picked daily by the chef.
INSIGHTS <strong>QHA</strong> REVIEW | 33
Page 1 and 2: q u e e n s l a n d h o T E L S a s
Page 3 and 4: QHA CONTINUED OUR TRADITION OF HOST
Page 5 and 6: DAMIAN STEELE QHA Industry Engageme
Page 7 and 8: NEWS WELCOME TO SERIOUS CONCERNS WI
Page 9 and 10: NEWS NEW GENERAL MANAGER JOINS ACCO
Page 11 and 12: NEWS KARALEE TAVERN WINS ‘BEST PU
Page 13 and 14: NEWS NEWS COAST CELEBRATES 50 YEARS
Page 15 and 16: NEWS QHA REVIEW | 15
Page 19 and 20: FEATURE GATEWAY TO THE NORTH A YEAR
Page 21 and 22: FEATURE “THE VISION WAS TO PROVID
Page 23 and 24: QHA REVIEW | 23
Page 26 and 27: MP ATTORNEY GENERAL The Hon. Yvette
Page 28 and 29: LEGAL MATTERS with Curt Schatz IS M
Page 30 and 31: QHA REVIEW | 30 INSIGHTS
Page 34 and 35: INSIGHTS CLASSIC HOTEL LEGACY PRESE
Page 36 and 37: INDUSTRY ENGAGEMENT with Damian Ste
Page 38 and 39: FINANCE with Jeremy Wicht NEW ROYAL
Page 40 and 41: PUB TALK QHA Board visits the Kutta
Page 42 and 43: COMPASS TAKING TO THE OUTBACK AIR S
Page 44 and 45: COMPASS QHA REVIEW | 44 BIRDCAGE HO
Page 46 and 47: ACCOMMODATION BRISBANE’S TRYP HOT
Page 48 and 49: FOCUS CHANGING ENVIRONMENTS FOR MAR
Page 50 and 51: SUPERANNUATION with Brendan O’Far
Page 52 and 53: TRAINING AND SAFETY with Ross Tims
Page 54 and 55: TOP DROP MASTER DISTILLERS COLLECTI
Page 56 and 57: CRAFT BEER SHOWCASE with Matt Kirke
Page 58 and 59: CRAFT BEER SHOWCASE A BROUHAHA BREW
Page 60 and 61: RENOVATION SHOWCASE PRONTO PERFECTI
Page 62 and 63: TRADE DIRECTORY CASINO CONSOLES Foo
Page 64 and 65: QHA PARTNERS & CORPORATE MEMBERS QH
Page 66: APPROVED MANAGER’S LICENCE LEGAL

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