QHA_Sep-2020_Online

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
S e p t e m b e r 2 0 2 0 e d i t i o n
SPICE OF LIFE
SPICERS HIDDEN VALE’S COMMITMENT
TO SUSTAINABILITY AND PROVENANCE
INSIGHTS: THE ICONIC
BREAKFAST CREEK HOTEL
TRUE GRIT SPIRIT:
QUEENSLAND HOTELIERS INSPIRE
LATEST & GREATEST:
REVOLUTIONARY DISINFECTANT

A LOT CAN
HAPPEN IN
30 DAYS . . .
AND A LOT CAN BE PREVENTED

Damian Steele, Albert Hakfoort (Hakfoort Group) and Bernie Hogan.
A GOOD HARD LOOK AT OURSELVES
THIS QHA REVIEW
MAGAZINE IS
JAMMED-PACKED
WITH SURVIVAL
STORIES AND
THOUGHTS FOR THE
FUTURE
It is a great honour to have led the QHA through, and out of the first shutdown of the
Queensland hospitality and tourism industry in living memory. I say that, not because it
was a pleasant experience, nor that I have enjoyed the frustrated and tortured voices of
members on the other end of phone and video calls. I say it because I couldn’t be prouder
of the tenacity and inventiveness that we have seen throughout the state as members
turned their business models upside-down and tried to find a way to keep themselves and
their wonderful staff in employment. It is fair to say that virtually none of you had any time
to plan, only to react the very best you could and, on the whole, it was very good indeed.
This QHA Review magazine is jammed-packed with survival stories and thoughts for
the future. It is intentionally targeted at the future as we believe that in a post-COVID
lockdown world, there is a long and vibrant future for hotels and tourism in Queensland.
We don’t know exactly what that future looks like yet. However, there is one glittering silver
lining from 2020 - each business, including the QHA, have had the chance to have a “good
hard look at ourselves” and decide what is truly important. Some of our businesses are
leaner, some offer new services and sadly some of us have lost team members. However,
each and every one of us has gone through a business excellence exercise that we never
asked for. It will make you, your teams and your businesses stronger in the long term.
We at the QHA are honoured to have been able to support our members and look forward
to doing it for many years to come. We are focussed on bouncing back and delivering
services with less staff and resources than before – but you can be guaranteed that we will
continue to assist all of you as we chase down new opportunities.
Thank you for continuing to support us.
BERNIE HOGAN
QHA CHIEF EXECUTIVE/EDITOR
QHA REVIEW | 3

Disinfect and
protect your
workplace for
up to 30 DAYS
with Silix
It’s a challenging time for every business.
We are all keenly aware that a resurgence of COVID-19 in Queensland is unthinkable.
Vigilant hygiene and disinfection have become part of our new normal.
The good news is that Silix and Zoono offer a better way than constantly
disinfecting every surface and every touch point.
Silix disinfectant has no harmful chemicals, is food-safe,
odourless and registered with the Theraputic Goods
Administration (TGA)
SOME OF OUR
TRUSTED CLIENTS
INCLUDE:

www.silix.co | 1300 06 06 28
Find out how cost effective Silix
is for your venue.
THE OLD WAY
VS
THE SILIX WAY
= =
more time
more expensive
less time
less expensive
Traditional disinfecting kills 99.99% of
germs, less than 30 mins later however
there is no ongoing protection and you
need to start over
The revolutionary Zoono
creates a molecular layer that
bonds to surfaces pathogens
for up to 30 days
• Don’t waste staff hours repeatedly
disinfecting
• Protects from cold, flu and 99.9%
of pathogens
• No harmful chemicals and
environmentally friendly
• Trusted by the London Underground
WHAT OUR CLIENTS SAY
“As a food retailer, we’re doing everything
we can to make our staff and customers safe.
It’s good to know that every surface they may
come into contact with is protected”
Dan Palmer
Hawthorne Garage Brisbane
• Kills coronaviruses
• Prevents cross contamination
• Lasts up to 30 days
• Food safe
• Certified by over 100+ laboratory
tests worldwide
• TGA registered
www.silix.co
1300 06 06 28

INSIGHTS: THE ICONIC
BREAKFAST CREEK HOTEL
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
s e p t e m b e r 2 0 2 0 e d i t i o n
SPICERS HIDDEN VALE’S COMMITMENT
TO SUSTAINABILITY AND PROVENANCE
TRUE GRIT SPIRIT:
QUEENSLAND HOTELIERS INSPIRE
LATEST & GREATEST:
REVOLUTIONARY DISINFECTANT
SPICE OF LIFE
o u r c o v e r :
Spice of Life
at Spicers
Hidden Vale
3 EDITOR’S LETTER
S E P T E M B E R 2 0 2 0 e d i t i o n
5 CONTRIBUTORS
6 NEWS
QHA
Level 14, 270 Adelaide Street
Brisbane, Queensland 4000
GPO Box 343
Brisbane, Queensland 4001
Phone: 07 3221 6999
1800 177 594
Fax: 07 3221 6649
Web: www.qha.org.au
Email: info@qha.org.au
Office Hours
8.30am – 5.00pm Monday to Friday
President
Mr Tom McGuire AM
Senior Vice President
Mr Richard Deery
Vice Presidents
Mr Scott Armstrong
Mr Brad Fitzgibbons
Mr Matthew Coorey
Chief Executive and Editor
Mr Bernie Hogan
www.qha.org.au
13 LATEST & GREATEST:
16 FEATURE:
SPICERS HIDDEN VALE
30 INSIGHTS:
BREAKFAST CREEK HOTEL
42 TRUE GRIT SPIRIT
TENACITY AND INGENUITY
56 ACCOMMODATION UPDATE
58 TOP DROP
62 TRADE DIRECTORY
64 PARTNERS & CORPORATE MEMBERS
QHA REVIEW | 4
QHA REVIEW is published by the Queensland
Hotels Association ABN 54 878 166 941.
All information is correct at time of going to press.
The publishers cannot accept responsibility for
errors in articles or advertisements, or unsolicited
manuscripts, photographs or illustrations.
The opinions and words of the authors do not
necessarily represent those of the publisher. All
rights reserved. Reproduction in part or whole is
strictly prohibited without prior permission.
EDITORIAL & ADVERTISING
For all editorial and advertising queries:
Simon Cross 0413 698 630
qhareview@qha.org.au

DAMIAN STEELE
QHA Industry
Engagement
Manager
A hospitality industry
professional with over
30 years’ experience
in liquor, gaming and
operations. Damian
has a strong focus
on compliance and
legislation.
ROSS TIMS
QHA Training and
Safety Manager
Ross manages the
development and
delivery of industry
related training courses
and the provision of
workplace health and
safety services to
QHA member hotels
and other hospitality
venues.
PAUL ST JOHN-WOOD
Membership Officer
Paul is the face of the
Association to many
QHA members as he
travels the length and
breadth of the state
visiting, advising and
assisting publicans.
JUDY HILL
QHA Accommodation
Division Manager
As a professional
advocate for the
accommodation sector
of the hotel industry,
Judy advises and
represents members
on matters including
tourism legislation,
marketing strategy,
risk management and
airline regulation.
SARAH TILBY
QHA Employment
Relations Advisor
Sarah previously
worked for national
employer associations
in the housing and
health care industries.
She also worked for the
Queensland Industrial
Relations Commission
in their award
modernisation team.
THE HON YVETTE D’ATH
Attorney-General and
Minister for Justice
Yvette D’Ath is a
Labor member of the
Legislative Assembly
of Queensland
representing the seat of
Redcliffe.
MIKE SARQUIS
Executive Director of
Liquor and Gaming
Regulation
Mike’s responsibilities
include managing the
gaming and liquor
regulatory licensing and
compliance regimes,
and implementing the
responsible gambling
strategy and harm
minimisation programs.
NICK BAINBRIGGE
State Manager (Qld)
Aristocrat
Nick has a proven
history in wholesale
liquor, electronic
gaming, and hotel and
restaurant operation.
He now heads up the
state team for one
of Australia’s leading
manufacturers of
gaming machines.
BRENDAN O’FARRELL
Chief Executive
Officer, Intrust Super
Brendan is responsible
for overall management
of the fund and
providing advice to the
board of directors. He
passionately believes
education is critical in
super due to the everchanging
nature of the
industry.
CURT SCHATZ
Managing Partner,
Mullins
With over 30 years’
experience in property,
liquor and gaming law,
Curt is recognised
as a leader in this
field. He advises
pub, club, nightclub,
restaurant, resort and
accommodation venue
owners and operators.
JOHN ROZENTALS
Wine Writer
John Rozentals is a
freelance writer who
has penned travel, food
and wine articles for
a range of Australian
newspapers and
websites including our
very own QHA Review.
QHA REVIEW | 5

NEWS
REVISITING THE DARK AGES
QHA REVIEW | 6
It’s a phrase that carries a negative connotation but
not in this instance. Yes, there is finally an upside to the
Coronavirus pandemic.
Medieval “wine windows”, otherwise known “buchette
del vino” in the native tongue, have found a renewed
purpose throughout Italy.
The small, limited-exposure openings were first used
in the 1600s during the Bubonic Plague to allow
merchants to continue distributing wine while keeping
a safe distance.
Many of these miniature windows had since been filled
in with concrete or turned into street art but are now
undergoing a renaissance.
Italian businesses are reopening and repurposing the
tiny windows as outlets for not only serving wine to
lovers of the old vino Italia but all manner of goods
from cocktails to sandwiches as well as gelato and
even coffee.
Italy’s Wine Window Association is also looking
to revive knowledge of what these windows once
represented and recognise the significance of
authentic “buchette del vino” with small plaques
erected alongside each one.
Wine Window Association president Matteo Faglia was
recently reported as saying, “We want to put a plaque
by all the wine windows, as people tend to respect
them more when they understand what they are and
their history.”
Reminiscing as to how they were once used, Mr Falia
went on to say, “People
could knock on the little
wooden shutters and
have their bottles filled
direct from the Antinori,
Frescobaldi and Ricasoli
families, who still produce
some of Italy’s bestknown
wine today.”
There is no denying
this is one window of
opportunity we would like to explore when travel
restrictions are finally lifted. Until such time, we are
more than happy to simply be inspired by this Italian
ingenuity.
Italy was one of the worst affected countries in
Europe by the COVID-19 pandemic suffering more
than 35,000 deaths and enduring the continent’s
longest lockdown. The world however has been
moved by Italians’ passion for life and their community
camaraderie.
Other than these wine windows, several other proud
Italian traditions were revisited during this period
including opera. In March quarantined Florence was
serenaded by tenor Maurizio Marchini when he took
to the rooftops to sing his rendition of Puccini’s music
and in doing so became a national symbol of hope.
The clip has been viewed several millions of times over
online.
Saluti Italia (Here’s cheers Italy).

NEWS
GHOST TOWN HOTEL ATTRACTS FREE SPIRITS
It’s been more than twenty years between drinks
but the Betoota Hotel is once again pouring beers
and people are coming from far and “farer”, or
we should say even “further” to experience it’s
wonderful remoteness.
Driven on by cabin fever thanks to the COVID-19
lockdowns, Queenslanders are getting out and
about to explore greater Queensland and there
is no place greater or grander than Betoota,
despite the fact the township is located miles from
anywhere and has a population of zero.
Jokes aside, Queenslanders are known for our
dry sense of humour and even dryer outback and
that’s a big part of the appeal.
Robert “Robbo” Haken is a former smash repairer
who’s spent the past two years getting the
96-year-old pub ready to welcome punters again.
Mr Haken opened the pub in March this year,
one week before all the fun and games started.
Fortunately however he made his way through the
last few months and reopened again on July 20
and business couldn’t be better.
Hundreds of Queenslands have been trekking to
the remote spot located on a dusty gibber plain
with the kitchen serving up to 40 meals a night.
When Mr Haken purchased the hotel “for a gift
of a price” in 2017 it had no power or water.
Undeterred he was simply taken by its sense of
history and its potential to be a hub for travelling
tourists looking to refuel, relax, check the tyres,
grab a bite and a cold beer too.
Speaking with ABC News Mr Haken said, “It’s
not for everybody, because of its remoteness, but
when I saw it there, I thought somebody’s got to
do something with this building.”
Betoota was established as a customs post
back in 1885, and was then home to a police
station, courthouse, post office and grocery store.
However, when the Department of Trade and
Customs enforced a free trade policy that meant
customs collection was no longer needed, the
town was abandoned.
Most notably in recent years it’s become known
as the home to the satirical newspaper the
Betoota Advocate. Other than that it hosts two
yearly events: the Betoota Races in August and a
motorbike event on the first weekend after Easter.
But it doesn’t take just events to attract people to
Betoota, the hotel has become a drawcard itself.
Mr Haken happily informed all and sundry, “We
have had people diverting as much as 1200km
from their original trip plan just to come and see
us at the pub. Queenslanders are moving about in
their droves and they all seem to be coming out
here.
“Betoota is the best place to sit back and watch
the sunset with the Bullet Bar not too far out of
reach.”
Aside from cold beers and their famous pies, the
Betoota Hotel offers free camping and there’s
plenty of firewood to keep you cosy whilst you sit
back and take in the night sky.
QHA REVIEW | 7

Q & A
TAB HAS LIFT OFF
QHA CHIEF EXECUTIVE BERNIE HOGAN TALKS WITH SEAN SCOTT, HEAD OF WAGERING, AND MICK EDWARDS,
STATE RETAIL MANAGER, FROM TABCORP ABOUT TAB’S RECENTLY LAUNCHED PRODUCT DEVELOPMENTS
QHA REVIEW | 8
Bernie: Well done on the introduction of the new TAB
products and experience to Queensland.
Sean: Thanks, Bernie - we’re excited about delivering
for our customers here and in the other former UBET
states and for our venue partners too. We know it’s
taken a while, but it had to be done properly and we’ve
now got one TAB product mix and one customer
experience across all our states and territories.
Bernie: I have seen the changes in the app and on the
website - that’s great. New tote products, more fixed
odds markets. What else is there?
Sean: As you mentioned, we have introduced new tote
products such as Early Quaddie, BIG6 and running
doubles. We’ve rolled out our Venue Mode function too,
providing punters with exclusive offers and promotions
delivered to their digital device when they are in a
pub TAB or club TAB or participating racecourse. We
are happy to provide more info on that as we know
it is something you’re excited about and so are your
members.
And along with extra fixed-odds markets, we have
introduced Same-Game Multis, flexi betting and US
sports vision, which comes to us as part of the deals we
put in place to bring this content to pubs and clubs.
That’s good to hear … and you’ve got some other
broadcasting news too I hear?
Sean: Yep - the other big development for Sky and
TAB recently was securing the rights to broadcast
Queensland racing for the next 10 years. So we’ve got
all three codes on Sky being broadcast into pubs and
clubs, to homes via Foxtel and on the TAB and Sky
Racing Active apps. It is huge for us here in Queensland
and for fans of Queensland racing across the country
and around the world.
Bernie: Now what about Venue Mode - we’ve been
waiting for this and we’re very keen to see how it works
for us.
Mick: Right … no problems. We’ll start with the basics -
the Venue Mode feature on the TAB app activates when
the user steps into a pub TAB or club TAB and that then
unlocks exclusive offers for that person.
These can be enhanced odds, a bonus bet promotion,
an enhanced multiplier or something like paying bonus
bets back down to fifth place in thoroughbred racing
- that’s a promotion we’ve launched successfully in
Victoria and NSW prior to the pandemic.
Bernie: And how has it been received?
Mick: By punters, great of course. But importantly, it’s
been equally well received by TAB venues as it helps
drive foot traffic and gives people a reason to bet in
venue in the kind of social environment that you and
your members are so good at providing.
And from our point of view, it gives people betting in
venue a reason to bet with us rather than a corporate
bookmaker, and that’s better for our venues and better
for the racing industry as they get more of the proceeds
from those bets.
Bernie: How is it done technologically?
Mick: It’s using the same technology as our Digital
Commissions program, whereby venues get commission
from people betting digitally via the app in venue and for
punters that they sign up to a TAB account. Importantly
there’s nothing that your members need to do in order to
activate it - it’s up and running as we speak.
Bernie: Are there sporting offers too?
Mick: Sure, we can deliver the offers according to
people’s preferences and what’s on at the time. So you
might get an NRL offer going out before the Broncos
play, or an AFL offer when the Lions are about to play.
Bernie: What’s next with this technology?
Sean: We are always innovating and refining the offers
and the way we deliver them. But for now we are
focused on delivering the current offers and systems in
a seamless way so we can deliver the value. The good
thing is when the next feature is added, either on Venue
Mode or in TAB more broadly, it will be rolled out to all
our jurisdictions simultaneously, subject to regulatory
approvals.
Bernie: Gents, we thank you on behalf of members
for the update and for explaining these critical
enhancements to the TAB offering here in Queensland.
It’s great news for venues, for racing and for our
customers.
Sean: A pleasure as always Bernie. And you and
your members know where to find us and we’ll keep
everyone posted on further innovations.

NEWS
QHA REVIEW | 9

NEWS
THE BEST LIVE SPORT ALL MONTH LONG
SEPTEMBER IS SET TO DELIVER A BUMPER MONTH OF LIVE SPORT THANKS TO FOXTEL.
Venues will be able to entertain patrons from lunchtime
onwards and right throughout the day with a
smorgasbord of sport on a daily basis.
Lunch-time is prime-time with the best of the U.S.
including live NBA playoffs, NFL three days a week,
MLB and so much more. Not only that, with Foxtel you
will never miss a moment of the UFC.
Also featuring this month is the Vodafone Super Rugby
AU finals where an Australian team will be crowned
champion.
And if that wasn’t enough, you can also show every
game of every round of the Toyota AFL Premiership
Season and NRL Telstra Premiership live in your
venue. All this sport at your fingertips, plus so much
more, all you need to do is organise a Foxtel Business
subscription.
To get your venue connected to Foxtel,
call 1300 804 239.
Event availability correct at time of publishing and may be subject
to change.
QHA REVIEW | 10

“RUGBY LEAGUE IS
IN A SWEET SPOT”
MATTY JOHNS
“THIS IS THE MOST
WINNABLE PREMIERSHIP
IN OUR LIFETIME”
GERARD WHATELEY
“IT DOESN’T GET
ANY BETTER”
MARK SKAIFE
The best place for live sport
• 24/7 dedicated sport channels
• The best live sport from Australia and around the world
• No ad-breaks during play or racing
All in one place
Call 1300 804 239 to connect your venue
Foxtel marks used under licence by Foxtel Management Pty Ltd.
Event availability correct at time of publishing and subject to change. BUS0456

GAMING with Nick Bainbridge
EXPLORE MARS
The last couple of months have been challenging
for Australian venues experiencing closures and
adhering to strict safety measures to ensure the
health and safety of their patrons and staff.
We are pleased to see venues are slowly opening
their doors to customers whilst adhering to the
health advice from government.
As we continue to navigate our way through this
tough period, we want to assure you, that we’re
here to support you and will continue to work with
you. We’re in this together.
Since the reopening of venues, we’re excited to
announce our highly anticipated MarsX cabinet is
coming soon to Queensland customers!
This cabinet is a true testament to the collective
brilliance amongst the immensely talented individuals
at our organisation. MarsX is an all-new cabinet
that is truly out of this world. The MarsX cabinet has
been crafted with the latest technology featuring
new
Gen 9 electronics bringing hardware in-line with 64-
bit capability allowing for greater performance than
ever before.
During development we focused on improving
quality, serviceability and reliability. You spoke and
we listened!
The finished MarsX cabinet endured double the
amount of testing than any other cabinet we
have released. The testing was carried out on all
components including everything from 1000 monitor
door slams, to spill tests, to bash button tests.
Along with MarsX features a new game family
that doesn’t shy away from creativity and popular
gaming mechanics. As pioneers of ‘hold & spin’,
Choy’s Kingdom portrays innovation to this market
segment. Step into Choy’s Kingdom to experience
the combination of Aristocrat’s most recognisable
mechanics for a new and exciting multi-reel ‘hold
& spin’ experience where players can unlock up
to 4 sets of hold & spin reels. Choy’s Kingdom is
showcasing four new creative game titles that’ll
entertain low, mid and high denomination players.
To find out more on the new MarsX cabinet and the
innovative Choy’s Kingdom game release, please
reach out to your Aristocrat sales representative or
visit our website at aristocrat.com/anz.

LATEST & GREATEST
QUEENSLAND’S WORLD LEADING DISINFECTANT
QUEENSLAND-BASED SILIX USES A CUTTING EDGE, TGA REGISTERED COVID-19 KILLING DISINFECTANT,
WHICH WILL HELP PUBS MEET WORK SAFE AUSTRALIA REQUIREMENTS
The world-leading disinfectant can be applied for as
little as $0.52 per square metre and with the disinfection
lasting up to 30 days, it is a very cost-effective option for
hotels.
Silix CEO, Gerard Murtagh said many managers and
owners were struggling to find the right products to
assist in checking off a long list of Work Safe Australia
requirements.
“Our team provides the professional support to reduce
risks and get pubs and clubs work safe,” he said.
Silix uses the world-leading, TGA-registered liquid
disinfectant Zoono Z-71 Microbe Shield, scientifically
proven to kill more than 99.99% of bacteria and viruses
including corona viruses and influenza.
More than 100 lab tests worldwide have proven Zoono
stops cross contamination as required by Work Safe
Australia.
This unique hospital-grade disinfectant is powered by a
special microbial additive that bursts and kills virus cells,
so they can’t keep infecting people. And, unlike other
disinfectants, the Zoono barrier lasts up to 30 days.
“Be warned! Not all disinfectants are the same,” Mr
Murtagh said. “There’s a lot of disinfectants on the
market that make various claims, reduce any risks to
patrons and staff and read the fine print.”
An alcohol-based disinfectant is only effective until
the surface it is applied to comes into contact with a
contaminant again. This means, a surface treated with
a chemical disinfectant may only stay clean for a short
period of time.
Zoono is unique because it’s a physical disinfectant
which creates a barrier, effective on a surface for up to
30 days.
“You need only apply it once every few weeks and the
entire pub or club is done. You can clean as normal and
it won’t remove the molecular barrier,” Mr Murtagh said.
“The added bonus for the hospitality industry is Zoono
is the only food safe and environmentally friendly,
disinfectant treatment with no harmful chemicals..
Gerard Murtagh
THIS UNIQUE HOSPITAL-GRADE DISINFECTANT
IS POWERED BY A SPECIAL MICROBIAL ADDITIVE
THAT BURSTS AND KILLS VIRUS CELLS, SO THEY
CAN’T KEEP INFECTING PEOPLE. AND, UNLIKE
OTHER DISINFECTANTS, THE ZOONO BARRIER
LASTS UP TO 30 DAYS.
“It’s safe to use in kitchen and food areas, even kids
playgrounds.”
Zoono is reportedly being used across the globe by
the likes of the New Zealand All Blacks, the London
Underground, NHS, UK Police, German mainline trains,
and Hong Kong Airport.
Being a Queensland company, Silix will also provide
a hotline for QHA members, ensuring there’s always
someone during office hours to take calls.
To get your free COVID-19 Workplace Toolkit visit
Silix.co
QHA REVIEW | 13

3.
Approved response confirms the payment
was successful and payment will be
grouped in your eftpos settlement totals.
LATEST & GREATEST
HOSPITALITY GIFT CARDS LAUNCH NATIONWIDE TO
HELP THE INDUSTRY GET BACK ON ITS FEET
THE PUB AND BAR GIFT CARD AND THE RESTAURANT GIFT CARD HAVE LAUNCHED EXCLUSIVELY IN WOOLWORTHS
AT A TIME WHEN THE HOSPITALITY INDUSTRY NEEDS IT THE MOST.
QHA REVIEW | 14
The Card Network, in partnership with the Queensland
Hotels Association (QHA) , the Australian Hotels
Association (ACA), The Restaurant and Catering
Association (RCA), and Woolworths, has launched a
collection of gift cards that can be redeemed at any
pub, bar or restaurant across Australia that accepts
eftpos – that’s over 20,000 hospitality venues Australia
wide, and more specifically more than 900 hotels
across Queensland.
Unlike any other gift card syndicate on the market
that has a limited number of participating venues, The
Pub and Bar Gift Card is extensive. The cards are also
commission free for vendors – making it a win for the
venue and a win for the hospitality industry.
“By partnering with Woolworths, Australia’s largest gift
card sales channel, we’re able to make it convenient
for Aussies to get behind their favourite hotels,
restaurants and bars at a time when many hospitality
businesses are trying to get back on their feet. This is
more than a short term initiative; this is about providing
long term value,” says The Card Network co-founder,
Nick Sims.
The Pub and Bar Gift Card and The Restaurant Gift
Card are available in denominations of $50 or $100
at Woolworths nationally or via TCN’s online store. A
digital card can also be purchased online and added
to a mobile wallet to ‘tap & pay’ with Apple Pay or
Android Pay. Both gift cards have a three-year expiry
from date of purchase.
Visit the website at card.gift

IN PARTNERSHIP WITH
QHA & TABCORP
WEDNESDAY
30 SEPTEMBER 2020
Gold Coast
TURF CLUB
For more information and to purchase your tickets visit www.qha.org.au
Enquiries: (07) 3221 6999 or email rsvp@qha.org.au
A return charter bus transfer is available from Brisbane.

FEATURE

the
food
journey.
by Geoff Crockett
Spicers
Hidden
Vale
Imagine a world where you wake up to sounds of
the wind rustling through the leaves and the early
morning calls of birds talking to the rising sun.
Where there is no long commute. No sounds of cars
driving, horns tooting, garbage trucks clanging or
street sweepers swishing about their business.
A world, where each day you step out the back door
and wander through an amazing garden overflowing
with fruits, vegetables and herbs and wonder what
to do for dinner that night that will truly celebrate the
freshest offerings of the day.
For formidable hospitality couple Ash and Andrea
Martin this dream has become a reality – but not
without a lot of hard work and a few curly challenges
along the way.
The duo, who hold the titles of Executive Chef and
General Manager respectively at Spicers Hidden Vale
retreat in Grandchester (about 30km south-west of
Ipswich) came to the property from Spicers Peak in
2013, excited by the potential to make their mark.
They landed at a 12,000 acre property steeped in
history, with beautiful natural grounds, restored
colonial cottages and a near 100-year-old classic
homestead offering an exclusive range of luxurious
accommodation for customers looking to escape
from the hustle and bustle of every day life.
read on

FEATURE
QHA REVIEW | 18
They also found a restaurant in need of an update.
“When my wife Andrea, GM of Spicers Hidden Vale,
and I moved from Spicers Peak around seven years
ago, we promptly transformed the conservative
Cotton’s Restaurant to an innovative restaurant by
utilising modern and wood-fired cooking techniques,
embracing the stunning local produce - supported
by our newly created market garden, redesigning the
menus and sourcing experienced staff,” Ash said.
“We then decided to rename the restaurant to Homage
to show respect to the land, the people, and the
produce.”
Homage is a sentiment that Ash takes seriously.
The food for the restaurant, if not produced on site, is
all sourced from local farmers and producers known to
himself and his chefs. The food story is referenced on
the menus that earned Homage two Chef Hats from
the 2020 Australian Food Guide.
Ash’s passion for innovative cooking and fresh produce
started early.
“When I was young and looking for inspiration, I was
greatly influenced by the iconic restaurants in regional
Victoria - the likes of the Lake House Daylesford under
Alla Wolf-Tasker who always sourced directly from the
local farms or from their own kitchen garden,” Ash
said.
“My ambition was always to create a restaurant like
Homage that’s truly focused on provenance, and work
in the country where I could grow or source remarkable
seasonal ingredients and work with experienced ethical
local farmers.
“At Homage we manage our entire supply chain far
more than we could at an urban restaurant. We have
achieved an amazing level of control over where
our ingredients come from, how they’re stored and
prepared, and how we take responsibility for waste,
which is pretty much zero.
“In the late afternoons, our chefs conduct guest tours
of our Market Garden, smokehouse and fermentation
room; it’s such a simple, direct connection to their
experience in the restaurant”.
For Homage, described by Spicers as providing
“farm to fork Australian cuisine”, the menu is a mix of
customer favourites and seasonally inspired creations.
“Similar to many regional areas in Queensland, our
seasons can be quite extreme therefore we know
which staples that work well plus we constantly review
and experiment with new plantings which are also
influenced by our pre-seasonal menu planning,” Ash
said.
“In winter, it’s all about root vegetables, brassica and
herbs – all perfect for roasting, and various citrus
and rosellas which appear on our menus in various
creations.
“I like to call our menu progressive-regional with a
focus on sustainability, provenance, seasonality and
fire. Our own 89-bed market garden provides us with
an abundance of produce which is another great
source of creative inspiration.
“I cook with what’s seasonal, what’s available here,
right now and I try to capture it at its peak, and then
preserve every bit of that goodness we can naturally,
through smoking and preserving.
“Our menus are constantly being tweaked to
showcase what’s daily harvested by our chefs from
our market garden and what is provided by our local
growers.
“Although we retain some favourite dishes and the
menus are more radically changed every couple of
months - menus could be tweaked daily or weekly to
include the fresh gatherings.”
“Everything we have on the menu has a story of
provenance whether it’s pork we produce, or roosters
from next door, or beef from a neighbouring family
cattle property with a history of over 100 years,” Ash
said.

the food journey.

“AT HOMAGE WE MANAGE OUR ENTIRE
SUPPLY CHAIN FAR MORE THAN WE COULD AT
AN URBAN RESTAURANT. WE HAVE ACHIEVED
AN AMAZING LEVEL OF CONTROL OVER
WHERE OUR INGREDIENTS COME FROM,
HOW THEY’RE STORED AND PREPARED, AND
HOW WE TAKE RESPONSIBILITY FOR WASTE,
WHICH IS PRETTY MUCH ZERO...
the food journey.

FEATURE
“I really like this current dish - ‘Next door’s heritagebreed
rooster, soured cream, heart, garden lime,
sugarloaf’.
“One of our farming neighbours provides us with
approximately 15 roosters per week, and once they
have gone that’s it! They have amazing flavour and it is
great to cook with something so local and unique.”
“We are immersed in supporting those ethical local
farmers who are working with nature to deliver
seasonal treasures from across the region - Scenic
Rim, Darling Downs, Granite Belt, Lockyer Valley and
Ipswich.”
Across the seasons. Ash estimates they source from
at least 25 local producers to supplement the produce
they generate on site.
The journey has not been without its challenges for
the chef and his team. In 2018 a fire tore through the
property, destroying the restaurant.
“As the result of a fire in 2018 that burnt our 100-yearold
homestead to the ground, we had to promptly
re-invent Homage in our historic 100-year-old-barn
where we worked with more traditional methods of
cookery – open-air-fire, wood oven, smoking, coal pits,
preserving etc – all done visually, outside, in front of
our diners – and just steps from our market garden,”
Ash said.
“We had to strip back our techniques yet elevate the
menu and experience.”
In February 2020, Homage re-emerged in the newly
constructed Hidden Vale Homestead and Ash said the
experience had made them stronger.
“Simon Furley, Head Chef, our team, and I have
elevated the culinary experience to a new creative
level however our style has benefited greatly by the
traditional open-fire discoveries from our time cooking
at the Barn.
“The Barn and the external cooking are still very
much-loved extension of Homage as it is fully utilised
for our popular casual weekend lunches and private
celebratory occasions.
More recently, with COVID-19 restrictions, the venue
has benefited from its size and space.
“Because the new Homage dining areas flow across
a series of large airy rooms, adjoining verandas and
a private dining room / board room, we have been
able to space the tables beyond the government
recommended guidelines,” Ash said.
“Also, The Barn and its surrounds, being in open
air, have allowed us to broaden our area for dining
especially for weekend lunches.
“For drinks and relaxing, there are a plethora of wellspaced
choices – a stunning Spotted Gum bar, several
alluring lounge spaces – two of which face floor to
ceiling rock fireplaces, multiple verandas and gardens,
one of which frames an inviting fire pit.
“Of course, we have implemented many other
practices to ensure the wellbeing of our guests.”
One by-product of people being locked in at home
in recent times has been their desire to explore the
property when they arrive.
“We have found that our guests are much more active
exploring our 12,000 acre property – walking, running,
taking mountain and e-bike tours, koala safaris, visits
to our Wildlife Centre, and cycling through our Hidden
Vale Adventure Park’s 110 plus kilometres’ of world
class trail networks which means their appetites are
much greater than normal, and the majority seek very
healthy menu and beverage options - therefore we
constantly tweak the menus to ensure all needs are
generously met,” Ash said.
QHA REVIEW | 23

FEATURE
Asked to pick a few favourites from the current menu,
Ash said he hoped guests would find temptation in
a collection of dishes inspired by the property, region
and season and suggested a mix as follows:
• Rosevale beef brisket, sugarloaf cabbage slaw,
citrus (local beef, with cabbage from our market
garden, citrus from our orchard),
• Coal roasted pork collar, stone fruit, mustard (with
pork from Goombungee’s ethical 5th generation
Schultz Family Farms),
• Lamb cooked over olive wood, pickled heirloom
carrots (fuelled by coals from local Mulgowie
pruned olive trees, carrots from our market garden
and fermentation room)
• and for dessert, Rosella sourdough doughnut, ice
cream (plump rosellas from our market garden, and
our own old well-nurtured sourdough mother).
Put on the spot to give away a secret or two for other
chefs out there reading this story, Ash had this tip:
“We source the majority of our beans and corn from
the local Mulgowie Farming Company who have set
an extremely high benchmark in best farming practice.
Their broccoli and pumpkin are also outstanding.”
Another was the restaurant’s use of the Mibrasa
Grill in the kitchen, an imported grill fuelled by the
coals of the local Mulgowie pruned olive trees “which
weave delicate charry primal flavours into any grilled
produce.”
“The base is lined with refractory bricks which gives
maximum heat efficiency and resistance to pure
fire, and the easy-to-use elevating system allows us
to control the grill over the fire to vary our cooking
techniques.”
As the year ticks closer to the Spring you can bet that
the team at Homage are busy experimenting with new
menu ideas to entice and delight their lucky guests.
Spicers Hidden Vale and Homage Restaurant
is at 617 Grandchester Mount Mort Rd,
Grandchester, Queensland. Phone 1300 179 340.
See spicersretreat.com
SPICERS FAST FACTS
QHA REVIEW | 24
• Homage has a 10-person Green Team charged with ensuring as much food waste as
possible is recovered through the feeding of onsite pigs and chickens, and composting of
garden waste.
• Homage has banned plastic straws in the restaurant and joined The Last Straw Campaign
(paper straws are offered instead).
• Spicers Hidden Vale became known as a world class breeding and release centre for
Koalas in 2017 off the back of its large eucalyptus plantation.
• Spicers Hidden Vale has 34 rooms spread across colonial style cottages, two swimming
pools, and outdoor spa, tennis court and a campfire area. It also has dedicated meeting
facilities and venue spaces with a capacity for up to 80 guests.

LEGAL MATTERS
with Curt Schatz
TIPS FOR ENTRANTS TO THE PUB & HOTEL MARKET
There is no doubt that the first eight months of 2020 have been nothing like what we all expected when writing our
New Year’s resolutions back in January. Despite the challenges and obstacles of the last few months, it has been
fantastic to see the beers flowing and venues bustling again as the Queensland hospitality industry welcomes a
(partial) return to normality. As a result of the staged relaxation of COVID-19 restrictions in Queensland, we have seen
a gradual increase in interest in the hospitality transactional space. Hopefully we will see this continue to rise in the
months ahead, and with this in mind, I thought it timely to run through some tips for new entrants to the pub and
hotel market, or those well-versed veterans looking to revisit the basics.
QHA REVIEW | 26
What assets do you want to
buy?
While it may seem a simple
question, it’s one that requires
careful consideration. For
example, combined freehold
and business transactions will
bring higher purchase prices,
but provide additional exit and
restructuring opportunities in
the future (such as a sale of the
freehold title, but retention of
the leasehold, or vice versa).
Alternatively, leasehold purchases
will be cheaper, but require careful
consideration in relation to leasing
matters and options to renew.
Both prospective buyers and
sellers should consider what
assets will form part of the
transaction, as it is often the
case that some aspects of the
business (such as branding,
vehicles or specific products or
licences) are excluded from the
sale.
Who owns what?
This is a common issue when
dealing with long-established
businesses as it is often the
case that certain assets have
been purchased over time, or
are used in the business but are
owned by or registered in the
name of someone else. These
inconsistencies ought to be
investigated prior to listing your
asset for sale, or at the very least
(for purchasers) addressed in the
sale agreement so that the buyer
can be assured that they are able
to take ownership of all necessary
assets to run the venue after
settlement. Importantly, these
matters will often have a bearing
on the tax treatment of the
transaction, particularly in relation
to GST.
Financial information and
equipment leases
As a starting point for both buyers
and sellers, financiers should be
given as much notice as possible
of any potential transaction. As
with any transaction, prospective
buyers should be fully aware of
their financial capacity and the
terms required by their financier in
any potential transaction (such as
director’s guarantees). For sellers,
company directors should confirm
whether any personal guarantees
have been provided as part of
the financial arrangements and
ensure that they are released
upon the sale of the venue.
Information regarding the
financial position of the business
is a key preliminary detail in the
transaction process. As outlined
in my column in the August
edition of the QHA Review,
qha.org.au/curts-tips, we have
seen some contracts negotiated
in the midst of COVID-19 include
conditions precedent, to the
effect that settlement of the
transaction will not be triggered
until the venue sees a return to
‘normalised’ turnover figures
(ordinarily two consecutive
months reflective of the numbers
achieved 12 months prior).
Careful structuring consideration
needs to be given by both
parties as to the ‘triggers’ for the
settlement of the transaction.
Business names
It is important to ensure that the
name of the venue has been
registered with ASIC and is
current. The name of the hotel
and any bottle shops can make
up a large component of the
goodwill associated with the
business so for sellers and buyers
alike, it is vital to ensure that these
matters are in order.
Leases
Quite often the terms of a hotel
lease (for leasehold premises) are
neglected, particularly when the
landlord and tenant are related
parties. Prospective sellers should
look to rectify any internal leasing
matters prior to going to market.
Consideration should also be
given to the terms and status of
any detached bottle shop lease.

Curt Schatz
LEGAL MATTERS
AS A RESULT OF THE
STAGED RELAXATION
OF COVID-19
RESTRICTIONS
IN QUEENSLAND,
WE HAVE SEEN A
GRADUAL INCREASE
IN INTEREST IN
THE HOSPITALITY
TRANSACTIONAL
SPACE.
The incoming purchaser will
take assignment of these leases
as part of the transaction, so it
is important to ensure that the
terms of the lease are complied
with to the extent assignment
is concerned (for example,
rent arrears or other potential
breaches).
Due to the pandemic, most
tenants have sought to secure
rent relief or other rental
incentives. The extent (including
quantum) of these relief measures
should be quantified in any
disclosure material and will need
to form part of the purchase
consideration (for example, any
pre-settlement rent that has been
deferred to post settlement as
part of a rent concession).
Development and building
approvals
Buyers and sellers alike need to
consider the current regulatory
status of the venue. If any
redevelopment or renovation
works have been undertaken,
the seller should also make
sure that all local government
development approval conditions
have been complied with and any
final approvals obtained (such as
certificates of classification).
It is timely to note that OLGR
approval is required for any
COVID-19 related operational
changes, such as changes to
the licenced area or alterations
to gaming rooms and gaming
machine locations. This is
yet another important item to
investigate before progressing
with a transaction.
Is the business operating
lawfully?
Of course, every hotel will require
a liquor licence! Those premises
with gaming facilities will require
a gaming machine licence. Most
local governments will also require
a premises to hold several other
accreditations, including food
hygiene, trade waste and signage.
Both buyers and sellers should
ensure that all relevant licences
are in place and current.
Mullins has advised the hospitality industry for more than 30 years. In this time, we have developed a team of
specialist property and hospitality lawyers, renowned for their experience in hotel, pub and club transactions.
If you would like to discuss the prospect of entering the transactional market, please call me on 07 3224 0230.
QHA REVIEW | 27

SUPERANNUATION
with Brendan O’Farrell
EMBRACING THE HOSPITALITY
INDUSTRY WITH FRESH EYES
It’s very apparent that Queenslanders have really
missed the hospitality industry.
In recent months, as hospitality venues have reopened,
many reserved tables have been maxed out and hotels
and accommodation booked up across the state.
We’re all relishing the chance to eat out and visit new
places away from home!
If COVID-19 has taught us anything, it’s just how much
the hospitality industry contributes not only to our
economy, but also to our sense of community. It’s not
just the food, the drinks or the exceptional service.
This wonderful industry gives Australians a chance to
catch up with the important people in their lives, to
celebrate the major milestones and to keep in touch
with the larger community.
The impacts of COVID-19 have had similar effects
on many aspects of our lives. The consequences of
lockdowns mean that we’re all looking at everyday
things with a new appreciation. Intrust Super has seen
this first-hand in the perception of superannuation
among many hospitality staff. Super has become more
tangible and real. Many of your staff understand it
more, they might know how much they have, and what
fund they’re with. More importantly, they understand
the importance of super as a financial asset.
This month, superannuation statements will be starting
to hit inboxes, and I imagine your staff will be looking
at their balance with renewed interest. They might
notice that the value of their super has dropped. This
could be a result of several factors related to the
pandemic. Some of your staff may have made the
difficult decision to withdraw due to financial hardship.
For many, this was a necessary step to help them
survive through the shutdown period and beyond, but
the impact on retirement savings could be significant.
The market volatility may have had an impact on their
balances as well. Some staff may now be feeling
concerned about their ability to rebuild their retirement
savings after the pandemic.
We believe that all hospitality workers should have the
opportunity to understand their super and improve
their financial outcomes. Intrust Super is offering a
free Super Health Check for all QHA members’ staff,
regardless of their current super fund. The Super
Health Check will consider fees, review investments
and check insurance cover.
These health checks are completely free, and your
staff can organise a time with our team that suits them
directly. If you’d like us to arrange this service for your
staff, please get in touch – just email
service@intrust.com.au. Now more than ever, Intrust
Super is at your service.
IF COVID-19 HAS TAUGHT US ANYTHING, IT’S JUST HOW MUCH THE HOSPITALITY INDUSTRY
CONTRIBUTES NOT ONLY TO OUR ECONOMY, BUT ALSO TO OUR SENSE OF COMMUNITY.
QHA REVIEW | 28
The opinions expressed in this column are my own and do not necessarily represent the view of Intrust Super.
The information contained in this document and the services referred to are of a general nature only, and does not take into account your
individual financial situation, objectives and needs. You should consider the appropriateness of the general information having regard to your
own situation before making any investment decision. For personal advice, please contact the Intrust360° financial advice team on 1300 001
360. A Product Disclosure Statement is available at www.intrust.com.au or call us on 132 467 for a copy.
Issued by IS Industry Fund Pty Ltd | MySuper Unique Identifier: 65704511371601 | ABN: 45 010 814 623 | AFSL No: 238051 | RSE Licence
No: L0001298 | Intrust Super ABN 65 704 511 371 | SPIN/USI: HPP0100AU | RSE Registration No: R100439

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INSIGHTS
ICONIC
“RECOGNISABLE, INFLUENTIAL AND
REVERED”. THESE THREE WORDS
ARE AT THE HEART OF THE DEFINITION
OF THE WORD “ICONIC”. WHEN IT
COMES TO PUBS IN QUEENSLAND IT IS
EASY TO SEE WHY ICONIC IS OFTEN
USED IN THE SAME SENTENCE
AS THE FAMOUS BREAKFAST
CREEK HOTEL.

INSIGHTS

INSIGHTS
THE MEXICAN IDEA FAILED TO GAIN
TRACTION, BUT A SWAP TO A BARBECUE
STYLE MENU WAS A HIT, AND PEOPLE LINED
UP FOR A STEAK, IDAHO POTATO WRAPPED IN
FOIL, COLESLAW, TOMATO AND BREAD ROLL
FOR THE PRINCELY SUM OF $1.50.
QHA REVIEW | 32
With a history that stretches back to 1889 the hotel
has been part of the fabric of Brisbane life for more
than 130 years.
It has been a centre of innovation. It was one of the
first hotels to offer beer garden style dining (in the
last 1940s or early 50s), and the first to open a drivethrough
bottle shop in the 1960s.
On the food front – the now famous Spanish Garden
Steakhouse first opened in 1968 with a plan to serve
Mexican food. The Mexican idea failed to gain traction,
but a swap to a barbecue style menu was a hit, and
people lined up for a steak, Idaho potato wrapped in
foil, coleslaw, tomato and bread roll for the princely
sum of $1.50.
The hotel was listed on the Queensland Heritage
Register in 1992 and is now owned and operated by
Australian Leisure and Hospitality Group.
The man charged with keeping the history alive and
guiding the team through today’s challenging times
is General Manager Lance Burrows who came to the
Breakfast Creek Hotel after a year and a half at the
Howard Smith Wharves and with more than 20 years’
hotel experience behind him.
Lance stepped into the role in July 2019, providing a
brief chance to see the hotel operate under “normal”
conditions, before COVID-19 came crashing in this
year.
Six months into the COVID-19 journey, talking to QHA
Review at the start of August, Lance said the fast
moving changes around social distancing laws, table
service and opening hours had driven innovation at the
venue and brought to light hidden talent in the team.
“The main Issue was looking after the team. Getting
the correct message to staff around government
support and then checking their welfare during the
time we were closed,” Lance said
“It was a tough time for these people and some of our
staff had been at the hotel for 35 years.
“We would welfare check throughout the shutdown
period. It kept them informed and keen to return when
we opened.”

INSIGHTS
QHA REVIEW | 33

INSIGHTS
QHA REVIEW | 34
Understanding the rules around compliance upon
re-opening and how best to communicate that to
staff and patrons was one of hurdles to overcome
initially, followed by executing on a new style of service
delivery for the venue.
“Firstly, the understanding of compliance on re
opening. All governing bodies were very supportive
which made the education of compliance easy,” Lance
said.
“However, transition to table service was by far the
greatest achievement for the team.
“It was like they had been doing it their entire life.
“And we found some real gems who used to be stuck
in other areas of the hotel who are now front and
centre in our business. It was great to watch. I was
very proud.”
Technology has also played its part, helping the
team to move to table service, and streamlining the
reservation system to maintain compliance.
“It is extremely important. It gives you the control you
need during this time,” Lance said.
“We could not have gotten through without our
reservations system.
“And the way they work if our services were not
working ie: timing, length of stay, and parameters we
could instantly change them to make sure our guests
were getting the best experience in the changing
environment.”
Lance said it is that experience and determination
to keep visitors happy that has kept the customers
coming back to the hotel year after year.
“Being consistent, great product and great people.
When you come here you know what you are getting,”
he said.
For the food lovers, the hotel focuses on fresh, local
and premium where-ever possible. Lance said the
fruit and vegetables were all locally sourced, and the
Graziers Beef at the heart of the great steak meals was
also locally supplied. “We have a great relationship with
them, and they understand the quality we require.”

INSIGHTS
And it is the steaks that lead the top sellers list on the
menu for the venue. The Top 5 starts with the Graziers
Beef Steaks (no. 1) followed by Smoked Wings, Whole
Smoked Chicken, Oysters (post COVID-19) and the
Traditional Parmy.
The steaks have a story of their own, sourced mainly
from South East Queensland, they come in a range of
styles.
The Brekky Creek Platinum Premium brand comes
from cattle raised on natural pastures then finished on
180 days of grain.
The Wagyu beef is sourced from the Darling Downs
from cattle nurtured in the traditional Japanese style to
generate a marble score between 4 to 6.
Grass-fed steak is also available, sourced from
Mandalong Station in Northern NSW and sold in three
cuts, dry-aged Rib on the Bone, Rib Fillet and Rump
steak.
Away from the food, the hotel has continued to hold
on to the tradition of “beer off the wood”, a unique
offering made possible only by the “rich tradition and a
great partnership and respect for that product with our
friends from Lion and the XXXX Brand”.
It has also gone to strength to strength as a venue
specialising in the sale of rum since opening the
Substation No.41 Rum Bar in 2012. The shelves
behind the bar are home to hundreds of bottles of rum
sourced from all over the world.
“It is a real attraction for the hotel with over 600
Rums,” Lance said.
“We have just had our Substation 41 Rum win London
Spirits Competition “Best Rum. It was a real milestone
for the product and we are very proud.”
Asked if there was anything else Lance would like
to share with other hoteliers out there as we work
through these tough times, he replied: “Keep your
heads up and focus on making people happy. Keep it
really simple and don’t over think the delivery.”
QHA REVIEW | 35

INDUSTRY ENGAGEMENT
with Damian Steele
COVID-19 POSITIVE CASE RESPONSE AND PROTOCOL
THE QHA HAS SOUGHT GUIDANCE FROM QUEENSLAND HEALTH AND SAFE WORK AUSTRALIA ON THE PROCESS AND
PROTOCOLS WHICH MAY BE REQUIRED TO BE FOLLOWED PENDING A POSITIVE COVID-19 CASE AT A VENUE.
QHA REVIEW | 36
There are a number of variables which may impact the
process including:
• the time an infected person was in a venue;
• the areas and interactions an infected person may
have had in a venue;
• the severity;
• the required area to be cleaned;
• the degree of cleaning; and
• timeframes for any closure if required.
It is for these reasons that a case-by-case approach
is adopted and ultimately the process will be driven
and determined by Queensland Health and associated
authorities. Therefore, the following information is
provided as an indicative guide only. It is recommended
that the venue always has a staff member/manager
available during trading to respond to any COVID-19
issues.
STEPS TO TAKE WHEN A COVID-19 POSITIVE CASE
HAS BEEN IN A VENUE
1. Seek advice and assess the risks
If someone at your venue is confirmed as having
COVID-19, you will need to notify the state public
health unit. Seek government health advice by calling
Queensland State Helpline: Queensland - 13 432 584.
You can also contact the National Coronavirus Helpline
on 1800 020 080, which operates 24 hours a day,
seven days a week. The National Helpline can provide
advice on when and how to seek medical help or about
how to get tested for COVID-19.
Ensure that you have current contact details for the
person and make a note about the areas they had
accessed in the workplace, who they had been in close
contact with and for how long. This will inform you
about risks to others and areas to clean and disinfect.
2. Identify and tell close contacts
The Queensland Government’s Department of Health
will trace and contact the people the infected person
was in close contact with and provide them with
instructions to quarantine.
In the meantime, consider who the affected person may
have had recent close contact with. If instructed
by health officials, inform close contacts that they may
have been exposed to COVID-19 and the requirements
to quarantine. You must maintain the privacy of all
individuals involved.
3. Clean and disinfect
Close off the affected areas and do not let others
use or enter them until they have been cleaned and
disinfected. Open outside doors to increase air flow.
All areas, for example offices, bathrooms, kitchens and
common areas as well as equipment or PPE that were
used by the person concerned must then be thoroughly
cleaned and disinfected.
Do I need to close my workplace for cleaning?
There is no automatic requirement to close an entire
workplace following a suspect or confirmed case of
COVID-19. It may be unnecessary if the person has only
visited certain parts of your workplace or if government
health officials advise you that the risk of others being
exposed are low.
Whether you need to suspend operations in your
workplace will depend on factors such as the size of
the workplace, nature of work, number of people and
suspected areas of contamination.
This fact sheet provides recommendations for
cleaning, disinfecting and removing of waste from the
environment where people with confirmed, probable or
suspected COVID-19 infection may have been: www.
health.qld.gov.au/public-health/industry-environment/
disease-prevention-control/covid19-industry/covid-19-
cleaning-disinfection-waste-management.
Further information on how to clean and disinfect can
be found in the Cleaning to prevent the spread of
COVID-19 guide
The state public health unit may also provide you with
further information about how and where to clean. You
must follow those instructions.
QHA Bronze Partner, Complete Property Services can
assist QHA Members: https://cpsa.online/
4. Consider public relations management
Manage any media or community concerns to protect
the venue’s reputation and demonstrate commitment to
safety and best practice. Contact the QHA for referral to
experienced Public Relations Management consultants.

TRAINING AND SAFETY
with Ross Tims
COVID-19 IS A WORKPLACE HAZARD
QHA REVIEW | 38
This is such a fast moving and infectious virus that
between the time I write this article to the time you
read it, the whole game could have changed. We
could be in all sorts of strife, like Victoria is now. One
thing we have to remember is that our health and
safety obligations in the workplace haven’t changed, in
that we retain the responsibility to keep the workplace
safe for our staff and patrons.
The waters are a little bit muddied in terms of
parameters here because it’s essentially being
regulated in Queensland by four government entities
e.g. Health, Police, OLGR and WHSQ (not forgetting
the politicians in charge). We’ve gone through the
lockdown stages for a few months and now we’re
slowly trying to return to normal, although I’d suggest
that a new normal has replaced the old one for the
next year or two. It’s a little bit like the unknown
knowns, if you recall the terminology from a few years
back.
You’ve done your COVID Safe Checklist, and your
WHS Plan, and are now implementing the COVID-19
Safe Plan for Hotels. A part of the latter, and
something we shouldn’t lose sight of, is our obligation
to provide a safe working environment for our workers.
Without just repeating what’s listed in the plan, there
are some key points that need to be emphasised,
especially those that have impacted significantly on our
southern neighbours.
The major one seems to be that if any staff are feeling
ill or a little under weather, they should not come to
work, to potentially protect others from contamination.
This is a pandemic where frequently those infected
show no overt signs of illness. That’s obviously a hard
one to manage, but if that’s the case it leads into other
measures that can be used to protect workmates.
Any overt respiratory symptons, or changes like losing
the sense of taste and smell, it’s off for a test and selfisolate
for a period of time.
Next is regular hand washing with soap or alcoholbased
hand sanitiser and the promotion of good
hygiene practices. Make sure you have enough
supplies to go around for both staff and patrons.
Regularly clean high contact surfaces both back and
front of house.
I was asked the other day whose responsibility would it
be to supply PPE if we all had to wear masks in public
and in the workplace, if decreed by government. My
first thought with that is, if we got to the stage where
hotel staff had to wear a mask at work, there’s every
chance that the industry would be closed again, like
Victoria.
The fact is though, to answer that question, it’d
probably be a shared responsibility. The staff member
would be responsible for their own mask in public,
and at work, they would used one supplied by the
business. Currently, if you require workers to use PPE
at work (whatever that might be), then you are obliged
to supply it and ensure that it is worn.
I’ve been to a few hotels lately and despite the
hassle of recording details, social distancing, alcohol
handwash etc it seemed to me that the ones who
were doing it right, and telling you what was going
on as soon as you walked in the door, inspired some
confidence that you were being protected by your
local publican and staff.

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EMPLOYMENT RELATIONS with Sarah Tilby
COVID-19 AND THE ‘NEW NORMAL’ –
ARE YOU CONSIDERING REDUNDANCIES?
QHA REVIEW | 40
As hospitality venues grapple with the potential
long-term impacts of COVID-19, many employers
may be revaluating their required staffing levels. The
Employment Relations Department has been fielding
many calls from QHA members who are undertaking
structural reviews of their business, particularly in
relation to staffing levels.
If you are considering making one or more positions
in your workplace redundant, it is very important to
follow a process that aligns with the definition of a
genuine redundancy as per section 389 of the Fair
Work Act 2009 (‘FW Act’). Section 389 of the FW Act
is reproduced below:
Section 389 - Meaning of genuine redundancy
(1) A person’s dismissal was a case of genuine
redundancy if:
(a) the person’s employer no longer required
the person’s job to be performed by anyone
because of changes in the operational
requirements of the employer’s enterprise; and
(b) the employer has complied with any
obligation in a modern award or enterprise
agreement that applied to the employment to
consult about the redundancy.
(2) A person’s dismissal was not a case of genuine
redundancy if it would have been reasonable in all
the circumstances for the person to be redeployed
within:
(a) the employer’s enterprise; or
(b) the enterprise of an associated entity of
the employer.
The importance of adhering to the definition of a
genuine redundancy as per the FW Act if
considering redundancy of one or more positions,
is for multiple reasons:
1. If the employee (if eligible to do so) makes an
unfair dismissal claim, the employer could have the
grounds to lodge a jurisdictional objection to the
claim. A jurisdictional objection involves an employer
arguing that the Fair Work Commission (‘FWC’)
does not have jurisdiction to deal with the unfair
dismissal claim, or in other words, does not have
the power to deal with the claim. If the FWC finds
that a person’s dismissal was a result of a genuine
redundancy, (note: the FWC needs to be satisfied
with this after considering the submissions of the
employer, so evidence substantiating a claim of
genuine redundancy is important) then the FWC will
have no power to deal with the claim, and the claim
would be dismissed.
2. In addition to reducing the risk of an unfair
dismissal claim, following a process that aligns
with the definition of a genuine redundancy can
also reduce the risk of a general protections or
a discrimination claim. This is because evidence
of a process that is consistent with a genuine
redundancy as defined in section 389 of the FW
Act, can also potentially assist in the rebuttal of a
claim (if made) from a dismissed employee, that they
were dismissed because of:
(a) a workplace right (e.g. right to make a
complaint/enquiry about their employment,
or right to access leave entitlements, etc)
exercised by the employee, or
(b) because of a protected attribute held by
the employee (e.g. gender, race, family/caring
responsibilities, etc).
EVEN THOUGH COVID-19 MAY HAVE HAD A HUGE
IMPACT ON THE OPERATIONS OF MANY EMPLOYERS
IN AUSTRALIA, THE ABILITY FOR A DISMISSED
EMPLOYEE TO LODGE A CLAIM IN RELATION TO THEIR
EMPLOYMENT HAS NOT BEEN AFFECTED.

Even though COVID-19 may have had a huge impact
on the operations of many employers in Australia, the
ability for a dismissed employee to lodge a claim in
relation to their employment has not been affected.
It has been reported that the Fair Work Commission
has had an increase in unfair dismissal claims of ‘more
than 70 per cent’ during the COVID-19 crisis. 1
The QHA has fact sheets on redundancy, as well as
on consultation requirements under the Hospitality
Industry (General) Award 2020 (‘HIGA’), which contain
detailed information to assist you with undertaking a
procedurally fair and genuine redundancy process. The
focus of this article is in relation to compliance with the
definition of a genuine redundancy as per section 389
of the Fair Work Act 2009, however it is important to
also comply with any applicable notice of termination
and redundancy pay requirements – these issues are
discussed in the QHA fact sheet on redundancy which
is available to members.
As the content of this article is only a general summary
in relation to redundancies, it is important that
employers should assess their own circumstances
on a case-by-case basis and seek advice where
appropriate.
Further Information
QHA members seeking more information or
wishing to discuss a specific employment
relations matter are encouraged to contact
the Employment Relations Department for a
confidential discussion by calling 07 3221 6999
or emailing er@qha.org.au.
your mates
Drought, flood, fire
covid-19
come
a waltzing
queensland
for more info qha.com.au
1 Doran, Matthew. 2020. ‘Unfair dismissal claims shoot up 70pc amid
coronavirus, Fair Work Commission says’. ABC News, 21 May 2020.
https://www.abc.net.au/news/2020-05-21/coronavirus-unfair-dismissal-claimsshoot-up-70pc/12272306

Y&
TRUE GRIT SPIRIT
T E N A C I T
Robina Pavillion, Robina

TRUE GRIT SPIRIT
I N G E N U I T Y
The year 2020 has been the most eventful for some
time, and one that will be remembered for generations
to come. We have witnessed Australian bushfires,
the death of basketball legend Kobe Bryant, the third
American president to be impeached, an olympic
postponement and of course a global pandemic that
has inflicted devastating ramifications on businesses
and communities, both physically and economically.
QHA’s Review magazine also adapted to the changing
times with a move to an online publication, where we
continued to speak with hoteliers across every corner
of Queensland to listen to their stories on how they
survived the past four months.
For our hotel members around the state, times were
extremely tough during the government-enforced
restrictions, yet publicans were both resilient and
innovative in their efforts to continue to trade in some
capacity whether it was through retail sales or take
away meals; however for others it was a time to
renovate, or a total closure.
We loved their stories of tenacity and ingenuity so
much we wished to share excerpts from our online
interviews in our flagship print publication.

TRUE GRIT SPIRIT
QHA REVIEW | 44
There is a saying about breeding them tough in
Queensland, and this pandemic has definitely
proven just how tough Queenslanders are. Barry
Fitzgibbons, director of Fitzgibbons Hotels & Leisure
Group is one of those resilient hoteliers. His newlook
Robina Tavern had just opened in March to
customers eager to check out the new renovation,
when government restrictions surrounding the
Covid-19 pandemic forced the hotel to close.
“We were likely opened at about 80 percent
when Covid hit, and so we were able to have a
very successful soft opening, as we call it. But
unfortunately we never had the official opening,”
Barry said.
“When we did open though it was very popular, very
successful and we were extremely happy with it. All
areas were booming; the gaming, the bars, the food,
it was just phenomenal.
“And then all of a sudden on March 23, it all shut
down.”
Thankfully with the recent experience of operating
the business through renovations, the business
continued to trade by way of an affordable takeaway
menu to keep the local patrons happy and some
staff employed.
“When Covid hit, we did a cheaper takeaway menu
that was well received and well patronised, and then
when we were allowed to open in these restricted
ways, we have been absolutely hammered. At one
stage I think we were booked out about five weeks in
advance for what we were allowed to accept,” Barry
said.
The demand was attributed to the striking renovation
that took place to the venue which saw the hotel
expand its space to accommodate up to 800 people
at full capacity taking advantage of the beautiful
lakefront.
Similarly, in Toowoomba, husband and wife team
Kosta and Jasmine Theodosis purchased a rundown
hotel in October last year and went straight
to work on renovations which continued through to
March. The pair had anticipated a grand opening
when their plans came to an abrupt halt.
“It was disheartening to say the least, after putting
so much heart and soul into the hotel, we literally put
everything we had into it physically, emotionally and
financially,” Kosta said.
“It was just sad to be honest, but we’re not ones to
dwell, so we just set to work on how we could come
back stronger and better. We love our team that we
put together and were so happy with how things
This page: Robina Pavillion, Robina
Opposite page: The Met, Toowoomba

TRUE GRIT SPIRIT
... WE HAVE HOWEVER CONTINUED TO DO
A LIVE STREAM EVERY THURSDAY NIGHT
ON INSTAGRAM WITH OUR HOUSE BAND,
FENNY AND THE METS WHICH FEATURES
MYSELF AS WELL AS SOME OTHER FINE
TOOWOOMBA MUSICIANS, AS WELL AS
SPECIAL GUESTS EVERY WEEK!”
Kosta Theodosis, The Met.
were going, so my biggest concern was being able
to have the same team when we returned,” Kosta
said.
“Unfortunately we had to let all our staff go when
we closed our doors. Being such a new business,
we didn’t qualify for the Jobkeeper scheme. Our
staff were just incredible and we didn’t want to lose
them, so we were very grateful to hear that they’re
all coming back,” Jasmine added.
“We completely closed the doors, and got back
to doing a few more small renovations around the
pub,” Kosta said.
“With a 156-year old building there’s always
something to do! We have however continued to do
a live stream every Thursday night on Instagram with
our house band, Fenny and the Mets which features
myself as well as some other fine Toowoomba
musicians, as well as special guests every week!”
(Kosta incidentally is a professional drummer who
has toured the world and performed with artists
such as Robbie Williams and Amy Shark).
Unlike other hotels which experienced light relief in
the form of a bottle shop to continue some element
of business operation, sadly The Met Hotel didn’t
have that option.
Across the state 27km east of Longreach, an
alternative opportunity became available when
Tracy Hatch bought the Wellshot Hotel in Ilfracombe.
She was grateful to have both a bottle service and a
place to serve coffee.
One of Tracy’s dreams with the hotel was to have
a quirky little coffee corner out of the hotel, and
with one section of the hotel opening out to the
Landsborough Highway with barn doors, Tracy
offered a coffee window and called it Coffee Hatch
which was a play on her own name.
QHA REVIEW | 45

This page: (left to right) Wellshot Hotel and
their coffee hatch, Sunset Tavern, Karumba.
Opposite page: Sunset Tavern, Karumba,
Malpass Hotel, Home Hill.
QHA REVIEW | 46
“OUR MANAGER, HEAD CHEF AND
ANOTHER LADY WHO’S BEEN WITH US
FOR QUITE A WHILE HAVE ALSO BEEN
MADLY PAINTING AND GARDENING AT THE
MOMENT. THEY’VE GONE FROM CHEFS,
MANAGERS AND BAR STAFF TO PAINTERS,
GARDENERS AND DECORATORS.”
Sunset Tavern director, Ben Malady
“Luckily we had started that pre-Covid, and without
even knowing as it was happening, we were able
to trade out of those windows for takeaway alcohol
and food,” Tracy said.
“We had that outlet from 6am until 9pm, and we
always opened the Coffee Hatch at 6am. I don’t
think it would have been as achievable as it has
been without having that opening onto the highway
and people being able to see in. Customers couldn’t
come inside, but with the hatch window there,
people could see it and they could pull up. The
truckies have been phenomenal and because there’s
not much other traffic, they’re able to stop in,” Tracy
explained.
“So it’s like a bit of a drive through at the moment.
But that’s not who we are normally at the Wellshot
Hotel, but it did provide another avenue for us to
trade out of while all this was going on.”
Another hotel that opened up the roller door out the
back was the Sunset Tavern set in the beautiful town
of Karumba in the Gulf of Carpentaria, about six
hours north of Mount Isa.
With a township of about 600 permanent residents,
Karumba is known for its recreational fishing,
attracting Australian travelers, families, backpackers,
international visitors and grey nomads during its
busy tourist season which attracts about 100,000
visitors each year. However Karumba’s Carpentaria
Shire shut its borders during the height of the
pandemic.
“Our tourist season runs from about Mother’s Day to
Father’s Day (May to September), and we usually start
to gear up in March ready for Easter which is normally

TRUE GRIT SPIRIT
a very busy time of year for us, but just as we were
getting ready for the tourist season, it just got taken
away,” Sunset Tavern director, Ben Malady said.
“We were heavy in stock, heavy in food stock and
it just wasn’t going to keep frozen or be good in six
month’s time, so it was really just a matter of trying
to turn our stock back into money so we could have
enough cash and resources to get through this,” Ben
explained.
“Our tavern is at the front of the block on the beach
and our car park and driveway is at the back. So
we just opened up the roller door and set up a drive
through and did take away meals and liquor at the
back door,” Ben explained.
“Our manager, head chef and another lady who’s
been with us for quite a while have also been madly
painting and gardening at the moment. They’ve
gone from chefs, managers and bar staff to painters,
gardeners and decorators.”
Outback and country towns are often the hardest hit
when it comes to natural disasters, but they are also
quite often the towns who show strength through
solidarity and this is especially true of Home Hill, a
country town located just 12kms south of Ayr in the
Burdekin region, North Queensland.
Home Hill’s community has shown solidarity by
supporting one another, be it through shopping
locally or employing locally. While the tight-knit
community endured a hiatus from indulging in a
hearty meal and a pot of beer from their local pub,
the Malpass Hotel, patrons could still access the
bottle shop which attracted a higher number of
locals during the lockdown.
“We were able to operate our bottle shop during the
restrictions, and during that time we actually saw an
increase in our bottle shop trade of 15 per cent in
the three months. So people were still drinking, they
continued to come in but were drinking at home,”
Phil explained.
“The other thing that happened was, because of the
restrictions, customers haven’t been going over to
Ayr, they stayed local and they purchased with us.”
About two hours south of Home Hill in Collinsville,
Pit Pony Tavern owners Nigel and Janet Lobegeier
said they were the largest employer for the township
outside of mining operations.
In a town of about 1200 people, it was hard not to
feel the pressure of the pandemic with 47 of those
people being their employees. However Nigel
and Janet said their team was extraordinary and
remained positive.
“We have a community of 1200 permanent people
who live here in the town, and have a transient of
about 1000 fly-in, fly-out, drive-in and drive-out coal
miners. To describe the feeling in the town would be
to say we were very nervous, like most Australians, I
guess,” Janet explained.
Like many other hotels across the country, the Pit
Pony Tavern closed its doors, however the couple
were determined to still provide for the local town by
way of take away meals.
“We are an ageing population here in Collinsville and
we have a lot of elderly people that we need to keep
in their houses and keep them safe from what may
come in and out of the town.
QHA REVIEW | 47

TRUE GRIT SPIRIT
This page: (top to bottom)
Pit Pony Tavern, Collinsville
and Eumundi Group’s
Aspley Central Tavern
QHA REVIEW | 48
“We needed to keep an eye on those people. On
a Friday morning I do a morning tea with 10 or 12
elderly ladies who are 80 years old and over, so we
had a big chat about not going out,” Janet said.
“I told them if they’re feeling unwell, to ring me
and if they need their groceries delivered, then we
will do grocery delivery because we also have the
FoodWorks store here in town.
“So everyone just rallied together to make the best
of a shocking situation,” Janet said.
Retail sales were a small saving grace for the
Eumundi Group also, which experienced an increase
in sales over the past four months.
“We had one outlet that had no good news to report
and that was in Broadbeach which became a ghost
town. But certainly the Liquor Barn and the bottle
shops anywhere near Woolworth’s obviously did very
well. As people went in to collect their toilet paper,
they’d pick up a six pack on the way out,” Chief
Executive Officer, Suzanne Jacobi-Lee said.
“And the retail liquor has continued to perform quite
strongly, so that’s been the icing, I won’t say cake,
it’s the icing on the brick!”
The Group owns both the Aspley Central Tavern
and Ashmore Tavern which was impacted more
so from the imposed shutdowns than Aspley was,
predominantly due to its location being on the Gold
Coast where economic drivers are traditionally
tourism.
“When the planes were stopped, the Gold Coast
was one of those areas where you used to get a
lot of tourists from Asia, so I think it was being felt
before we even knew that Covid-19 was the problem
it has turned out to be.”
Suzanne said the group took advantage of the
downtime and have just about completed renovation
works at the Ashmore Tavern and are also looking to
commence expansion of the hotel’s sports bar.
For other hoteliers such as the Paynter family
from Boreen Point in Queensland, who leased
out Apollonian Hotel, the workload increased
dramatically.
With their lessee walking away from the business
when the March closures were enforced, Neil and Lou
Paynter had to roll up their sleeves and get to work.

FEATURE
Apollonian Hotel, Boreen Point
“When Covid restrictions hit, our lessee at the time
closed the doors and basically walked away,” Lou
said.
“We bought out the remaining lease and took over
renovations and operations in mid June. “With
great support from the local community, we hit the
ground running but it has been very difficult and
challenging to say the least. Opening with only two
remaining staff, no tills, stock or platform, it was a
little challenging.
“The family has done well to put in the ensuing hours
and get the show on the road and we have great
staff members now and are enjoying the rejuvenation
of the business and establishing community spirit
back into our town.”
The hotel’s famous Sunday spit roasts are yet to
return but the couple have discovered another gem
for their menu which is sure to be a hit with locals
and visitors.
“So while the spit roast is not currently available we
have a wonderful array of smoked meats ranging
from Jumbo Chicken wings, Pulled Pork and
Brisket Burgers which we’ve been able to serve to
our Sunday customers among other meals.”
Like the Apollonian, if ever a hotel needed to
reinvent itself to keep business afloat, this year
has definitely been the time, and as hoteliers were
prompted to think outside the box, that’s exactly
what Toowoomba’s The Southern Hotel did.
Known for its mouthwatering meals, The Southern
Hotel reinvented the business model from a bistro
within a hotel into a takeaway restaurant. With
a kitchen busy with seven chefs under normal
circumstances, hotel owner Richard Bowly was
faced with the heartbreak of having to let not only
his chefs go but also his staff.
QHA REVIEW | 49

TRUE GRIT SPIRIT
Southern Hotel
“WE TOOK OVER IN THE BEGINNING
OF FEBRUARY 2019, BASICALLY WHEN
THE FLOODS STARTED, HOW’S THAT FOR
TIMING? WE TOOK THE PUB OVER, HAD
SIX MONTHS OF TRAINING AND THEN
COVID SET IN,” DAVID SAID.
Townsville’s Molly Malone’s, David Zellar
QHA REVIEW | 50
“That’s when we sat down and brainstormed what
we were going to do to keep going. We discussed
whether to try to do takeaway food because we’ve
got a very strong food business here,” Richard
explained.
“Generally my kitchen’s under pressure every day
of the week, so we sat down and started talking
to the chefs and we were talking about the job
seeker payments originally because that was the
only incentive at the time. Three of our chefs are
on visas, and each of them are very good, loyal
people who have been with us for a while, but
because they’re on visas, they couldn’t get access
to anything.
“So I decided to have a crack doing takeaway meals
and we kept the kitchen management employed and
those three chefs (because I couldn’t throw them out
on the street - they’d have nothing),” Richard added.
The response was overwhelming and Richard was
blown away by the support of the community,
preparing double the number of meals he had
initially anticipated.
“It doubled my expectations in the first week and
it grew by about 20 per cent in the second week,
about the same in the third week, and then in the
fourth week it grew by 40 per cent,” Richard said.
Thanks to the success of the takeaway meals,
Richard extended the operation to offer a homedelivery
service.
Unlike the Southern Hotel that struck it lucky, other
venues didn’t have the same fortune, and much like
The Met Hotel, Townsville’s Molly Malone’s Irish Pub
had just finished renovations and repairs following
one natural disaster when brothers David and Glenn
Zellar experienced their next battle.
Molly Malone’s
Having purchased the Irish hotel in early February
2019, Townsville experienced one of the worst
flood events in its history, where 3300 homes were
damaged by floodwaters, and about 1500 homes
rendered uninhabitable.
“Thankfully, the venue itself didn’t actually get
flooded out, but there was a lot of water ingress
through the roof and other areas. As a result of the
floods, the center of town was pretty much closed
down for a period of time. So in that time, we had
to get in and make the repairs to the areas where
the water had come in through the roof and then
obviously there was cleaning up around the venue
as well because of the mould and mildew caused
from the flood,” David said.

FEATURE
Cooktown: Tourism and Events Queensland
Tourism and Events Queensland
One year on from the 2019 floods, and the pub
was finally able to enjoy a summer season, having
celebrated Australia Day, yet David and Glenn opted
to save their first-year anniversary celebrations for
a later milestone. However the time for celebration
didn’t last too long, before the second disaster.
“We took over in the beginning of February 2019,
basically when the floods started, how’s that for
timing? We took the pub over, had six months of
training and then Covid set in,” David said.
“We don’t have a bottle shop or anything connected
to the hotel, it’s just a hotel in the main part of town.
We reviewed whether or not we could do takeaway
meals, but after consulting with various other
businesses, as in Townsville business owners with
hotels, we decided that it wasn’t viable to do that.
So we basically had to close down on 23rd of March
like everybody else did.
“When we opened up, I think we had been closed for
88 days.”
Now having experienced being open to the public
with the restrictions having eased, David was
particularly hopeful the borders would stay strong
across Queensland to ensure the hospitality industry
could continue to operate.
Long-time publican Michael Wilson, owner of
the Cooktown Top Pub located in the Cape York
Peninsula, also looked forward to a return of strong
trade and strong borders.
For a tourist destination heavily reliant on both
international and domestic visitors, Cooktown
has experienced a reduction in trade due to the
pandemic-related travel restrictions.
“We’re set about a block back from the river, the
trees skew the view, but one of the main attractions
this time of year is the sunsets, they’re quite
spectacular.
QHA REVIEW | 51

TRUE GRIT SPIRIT
THE MONTH OF MARCH MARKED THE
50-YEAR ANNIVERSARY FOR THE FAMILY
WHO HAS RUN THE MANLY HOTEL SINCE
1970 WHEN STEWART AND DULCIE
MCDONALD TOOK OVER THE LICENSE.
QHA REVIEW | 52
“We typically also get the grey nomads who are
pretty self-sufficient, as well as the young ones in
their four-wheel drives who are passing through on
their way to the Tip. But the local scene is alive,
because this is really the only pub in town,” Michael
said.
“In the perfect world where we would have a tourist
season, it begins in June. There is a Discovery
weekend which celebrates Captain Cook, and that
brings about 5,000 people to the area, sometimes
more. And that weekend marks the start of the
tourist season so from June right through to
September/October, that’s when our busy season
is.”
The Discovery Festival held each year is a fully
costumed re-enactment of the landing of Lt James
Cook and his first meeting with the Guugu Yimithirr
people, and 2020 marked 250 years since Cook’s
landing. This milestone celebration has been
postponed until next year.
Not all celebrations were postponed in 2020 though.
Squeezing a well-deserved celebration in prior to
the social gathering restrictions and hotel closures in
March was The Manly Hotel, which raised a glass to
the McDonald family who celebrated 50 years in the
hospitality industry.
The month of March marked the 50-year anniversary
for the family who has run The Manly Hotel since
1970 when Stewart and Dulcie McDonald took over
the license.
Like many family-owned premises, the McDonalds
passed their hotel down to three of their children
who still hold the license today; Jenny Bradley, Doug
and Sandy McDonald.
Working together in a family business has been
rewarding for the trio who attribute their successful
longevity to their loyal staff - some who have worked
at the hotel for more than 35 years.
“Fifty years is quite a long time for a business to
survive and maintain its relevance to its community,”
Sandy said.
“We have survived many challenges over the years
with forward thinking and our family of workers.”
The family was able to invite all current and previous
guests, employees and suppliers of the hotel to
their event, where Sandy, Jenny and Doug hosted
the festivities at the hotel’s Sails Bistro with a
1970s-themed menu, drinks and entertainment.
From renovations to recreations, Queensland
publicans have persevered and will hopefully
continue to enjoy eased restrictions in our Sunshine
State. You can read the full stories from these hotels
on our website at www.qha.org.au

TRUE GRIT SPIRIT

ATTORNEY GENERAL The Hon.Yvette D’Ath
HELPING LICENSEES
‘SPREAD THE WORD,
NOT THE VIRUS’
HOTEL LICENSEES THROUGHOUT
QUEENSLAND HAVE SHOWN
THEMSELVES TO BE RESILIENT
AND RESOURCEFUL IN DEALING
WITH THE IMPACTS OF COVID-19
They’ve shown great adaptability in the way they
manage social distancing to keep their customers and
the wider public safe.
I’m continually impressed by the willingness of peak
industry bodies including the QHA, their licensees and
staff to work with government and this includes the way
they’ve embraced our “Spread the word, not the virus”
campaign.
As its name suggests, this Office of Liquor and Gaming
Regulation social media campaign aims to create
greater awareness of the new operating environment
pubs and hotels now face.
Posts started rolling out late last month on the OLGR
Facebook page (facebook.com/qldolgr), on topics such
as, checklists and plans, physical distancing, patron
limits and waiting in lines, right to reuse, and keeping
contact details.
I encourage all licensees to look out for content with the
‘Spread the word, not the virus’ icon. Feel free to like
and even better, share on your own pages.
I thank all Queensland hotels for playing their role in
ensuring our state has stayed on track throughout each
stage, both economically and in helping to stop the
spread of this virus.
Stay safe.
QHA REVIEW | 54

Mike Sarquis OLGR
EFFECTIVE COMMUNICATION AT CORE
OF COVID-19 RESPONSE
As the hospitality sector continues to move through
a time of uncertainty, what is not changing is our
commitment to licensees receiving timely and accurate
advice from us.
The way we communicate with our licensees remains
at the core of our approach to this ever-emerging health
response. The value of our social media accounts
and emails to reach our stakeholders cannot be
understated.
Each day, our staff have been on the front foot,
providing important updates and responding to
enquiries spanning all aspects of the liquor and gaming
industries, including those from staff and licensees,
industry representatives, patrons and community
groups.
In fact, since March 2020, OLGR Communication staff
have:
• issued more than 40 COVID-19 email updates to
licensees resulting in high open rates
• responded to more than 700 email and Facebook
enquiries and comment
• Seen our social media following grow by 68 per
cent.
More than 1.2 million people have seen OLGR’s content
on Facebook and more than 150,000 people have
individually engaged with our content by liking, sharing
or commenting.
You can follow us on our Facebook page
(facebook.com/qldolgr) for regular updates, as well
as sharable items, such as those in the ‘Spread the
word, not the virus’ campaign the Attorney-General has
referenced. We thank all licensees and staff that have
liked, commented and shared our posts over the last six
months, you’ve help increase the number of people that
have seen our advice and for that we’re very grateful.
If you are not already subscribed to our updates, please
head to justice.qld.gov.au/liquor-gaming to keep up with
the latest.
We will continue to work closely with other State
Government departments, key industry bodies
including the Queensland Hotels Association to
gain valuable insight into the key issues arising from
staged restrictions in the state and value-add to our
communication efforts with licensees into the future.
Venues fined $6,672 for failing to collect
mandatory contact details
Compliance officers continue to find some venues
not taking appropriate steps to ensure mandatory
contact details are collected for every patron. So far
this has resulted in OLGR issuing a number of licensees
$6,672 worth of fines, with other fines presently under
consideration.
It has also been found that some of the Apps being
used by licensees do not allow for the contact
information to be produced immediately to a public
health officer as is required.
The latest information for businesses and patrons on
collecting contact information for COVID-19 is available
on the Queensland Health website. Common questions
and answers are provided, including around how to
collect and store contact information, use of mobile
applications and privacy.
OLGR officers will continue to focus on contact
information requirements and issue fines where
licensees have not taken appropriate steps to comply.
Things we’ll be looking for include:
• the required information is collected for every guest.
This collection process must be closely managed
by venue staff. It is not acceptable to rely on patrons
to voluntarily provide their information without
verification from staff
• the contact information is kept in a way that the
person in charge of the venue can immediately
(within 1 hour) produce to OLGR officers if
requested
• patron privacy is protected including by not allowing
other patrons to view their details and not allowing
for this information to be used for marketing.
I can’t emphasise enough how important it is for you to
focus on establishing a system for contact tracing that
complies with Queensland Health requirements.
QHA REVIEW | 55

ACCOMMODATION UPDATE with Judy Hill
MEMBERSHIP MATTERS
QHA REVIEW | 56
“You need to be a QHA Accommodation Division
member”, it’s an expression that has been said time
and time again and no truer words have been spoken
given our current circumstance.
COVID-19 has hit everyone hard in ways none of us
would have ever imagined. Self-isolation, quarantine
and social distancing have changed our routines, our
outlook on the future and the very meaning of life.
Local, state and federal governments continue to
deliver financial assistance programs to help ease the
business and personal burdens many are experiencing
in these unprecedented times.
Face to face meetings haven’t been possible for a
number of months, however we recently gathered a
small group of Brisbane accommodation members to
review the current state-of-play for the industry and to
hear some positive news from Charlie Cush, the CEO
of the Brisbane Festival.
This was the first time since February our quarterly
forum could be staged. It was held in an appropriatelydistanced
structure in the QHA Boardroom. It provided
a welcome opportunity for many directors of sales
and marketing (DOSMs) to meet in person and share
thoughts on the way forward.
Each of the attending accommodation members
provided an update on their properties with many
reporting positive weekend ‘staycation’ figures. One
operator happily advised they have a small corporate
conference of approximately 30 participants about to
arrive to their hotel, the first in several months.
The Accommodation Division believes it is important
to facilitate such opportunities for members to gather
together in a face-to-face forum, all the while adhering
to COVID Safe practices, for the purposes of sharing
“war stories” and reporting on future bookings. It
also presents the chance to discuss the future for the
tourism and accommodation industry. After all, we may
have to adapt or even completely change the way we
accommodate guests moving into the future.

Judy Hill
ACCOMMODATION UPDATE
CHARLIE CUSH’S PRESENTATION ON THE
BRISBANE FESTIVAL INCORPORATED
FESTIVAL HIGHLIGHTS, EACH EVENT
CREATIVELY DESIGNED TO ACCOMMODATE
COVID SAFE PRACTICES
Charlie Cush’s presentation on the Brisbane Festival
incorporated festival highlights, each event creatively
designed to accommodate COVID Safe practices. The
roving pop-up performances of ‘Street Serenades’,
which will visit an impressive 190 suburbs around
Brisbane, emphasised the many ways in which the
2020 festival is being taken to the people, rather than
the other way around.
Pending the current Queensland social-distancing
restrictions being amended, the Brisbane Festival will
take place on 4-26 September at a range of locations
around Brisbane, with the majority of performers
being Queensland-based artists. Hearing about the
coming Brisbane Festival provided all of us with a
very refreshing and uplifting dose of positive news for
a change. Needless to say, we’re all looking forward
to experiencing the festival and seeing how it may
positively enhance hotel occupancies across Brisbane.
Several more of our face to face Accommodation
Division meetings are scheduled for the remainder of
the year. Invitations have been extended to directors of
sales and marketing in Brisbane and the Gold Coast
as well as general managers across the state.
If you wish to be a member of the Accommodation
Division please get in contact at: accomm@qha.org.au
We would be only too pleased to provide the support
so many members have welcomed and appreciated in
these unprecedented times.
QHA REVIEW | 57

TOP DROP
SPROCKET IPA
BentSpoke
Brewing Co.
DESCENT 20 RUSSIAN
IMPERIAL STOUT
BentSpoke
Brewing Co.
MACCA LAGER
Your Mates
Brewing Co.
BLACK SMITH BLACK IPA
Akasha Brewing
Company
QHA REVIEW | 58
Never disappoints. In
my top five independent
breweries in Australia.
An aroma of passionfruit
and pine makes way for
delicate resinous notes
and a taste of passionfruit,
blood orange, pineapple,
pine and hints of peach.
Combined with the toffee
malt bill, it is almost a liquid
version of marmalade. A
super smooth drop on the
sweeter side with a light
bitterness.
A deep, dark, indulgent
stout that’s perfectly
paired with gelatinous
lamb shanks followed by
Old Gold Cherry Ripe dark
chocolate. It is absolutely
guaranteed you won’t be
moving much after this
but you will be full to the
bull and content, your
mouth coated in the thick
syrupy liquid and your
soul soaring thanks to
the haze inducing 10 per
cent ABV. You will enjoy
the full effect of a superb
stout aged in bourbon
barrels for 12 months
that allows the vanilla and
whisky characters to swim
around your brain.
Honestly can’t believe
this is a mid-strength
because this malty lager is
a cracker Macca. Indeed
there is nothing better
than a refreshing crisp,
clean, malt lager at the
end of a warm day and
Spring is almost here (well
it will be by the time you
read this).
Beautiful brew. I am
becoming quite addicted
to these black ale IPAs
and this is a cracking
rendition of one. Taste of
tropical fruit, citrus and
pine with a roasted dark
malt backbone just make
this such an enjoyable
drop. I can’t speak highly
enough of this beer.

TOP DROP
RAVEN NITRO STOUT
Brendale Brewing
Company
EMBER’S RED IPA
Moon Dog Craft
Brewery
REFRESHING ALE
Stockade Brew Co.
MISTY MIYAGI HAZY IPA
Deep Creek Brewing
Company
What you expect of a
good solid stout. Not
over the top and not too
adventurous, just the juicy
thick dark velvety liquid
you can enjoy around a
fire. Best to slip on a pair
of velvet tracksuit pants to
complete the mood. This
one is oh so cosy.
The girls in the office
loved the can and I
loved the beer. My wife
makes a beautiful dark
chocolate caramel slice
with a biscuit base and
this was just like it in a
liquid version and equally
as addictive. There’s a
lively bitterness as well
which just adds to the
complexity and appeal.
Sensational.
Light grainy malt flavour
with an ever so faint taste
of red apple. It is far more
interesting than your
run of the mill beers and
worthy of buying a carton.
It also serves as a nice
complement to strong
hop forward beers, an
“in-between cleansing ale”
if you wish.
A tricky one to describe.
It says on the can, it is
“a strong, gentle brew”
and to be honest this
oxymoron is an incredibly
accurate description.
The beer hangs heavy
on your tastebuds yet is
so light and silky smooth
with a flavour profile of
mango and pawpaw that
just gradually builds and
builds. First class IPA
and very cool artwork
by Fredrik Lansen on
the can. Pleasing to see
brewers valuing and
crediting artists who
contribute to the overall
presentation of their
brand.
QHA REVIEW | 59

WINE with John Rosentals
Colin Richardson: a giant of a man.
JOHN ROZENTALS LAMENTS
A LOSS OF REGIONALITY IN
AN OTHERWISE GREAT RED
QHA REVIEW | 60
I remember writing about the Blue Pyrenees
2012 Shiraz and referring to the district’s hallmark
pepperiness and of being almost able to taste the
gumtrees that dominate the landscape in its region of
origin.
Those signs of regionality are gone from both the BPE
2018 Richardson Shiraz and the BPE 2017 Shiraz,
gone presumably with the global warming and climate
change that are affecting so many of Australia’s
viticultural areas.
Not that they are bad wines because of the loss of
regionality, far from it, especially in the case of the 2018
Richardson which is a ball-tearer of a red with plenty of
berry-fruit richness to tantalise the tastebuds.
Shortly after Colin Richardson died, a couple of
decades ago, Blue Pyrenees Estate released a very
special merlot in his honour and vowed to release
the best red of every subsquent vintage as a mark of
respect for one of their most significant employees.
Now there are two wines — the aforementioned shiraz
and a cabernet from the same vintage.
Colin Richardson was a giant of a man, a very friendly,
softly spoken giant of a man.
He was gigantic in girth, no doubt largely through overconsumption
of the food and wine he loved so much.
But he wasn’t always that way, I was assured by a good
friend who had fought with Colin in Vietnam. There he
had apparently been light enough, agile enough and
brave enough to be a ‘tunnel rat’, chasing Viet Cong
soldiers in the most cramped conditions, armed with a
pistol in hand and a knife held between his teeth.
But Colin was also gigantic by intellect and attitude
to others. He held a senior position in the Australian
division of the French liquor giant Remy, which had
originally established Blue Pyrenees Estate vineyard and
winery in central Victoria.
The position involved much educational work, and he
loved nothing more, outside his family, than to pass on
his vast knowledge and inspire young professionals in
the wine, food and spirits industries.

Paul St John-Wood
PUB TALK
TOP SHELF with John Rozentals
STAND TALL
BLUE PYRENEES ESTATE 2019
Bone Dry Rose ($24):
The wine is made from pinot
noir and merlot and has been
stirred on yeast lees to build
complexity. It’s an ideal partner
with light, salady lunches and a
good drink on its own.
BLUE PYRENEES ESTATE 2018
Richardson Cabernet
Sauvignon ($72):
A strong, powerful wine befitting
the memory of a strong, powerful
person. Lacking regional mintiness
but with oodles of other cabernet
flavours such as delightful touches
of cigar-box.
BLUE PYRENEES ESTATE 2018
Richardson Shiraz ($72):
Blue Pyrenees Estate 2018 is a
gorgeous dry red which makes up
for its lack of regionality with ample
dark-berry fruit favours and lovely
oak and tannicity. I particularly
enjoy shiraz with good beef.
Many of you would be aware the QHA was formed in
1885, and I feel privileged to be writing the first postpandemic
Pub Talk of the 21st century. Hotel operators
have always shown great reliance in the face of disaster,
and in Queensland we have had more than our fair
share. The way this virus has affected the hospitality
industry has been crippling and will have a lasting
impact for years to come. You are all to be commended
on your ability to adapt your business to operate under
the COVID-19 restrictions and I wish you every success
as we continue to move through this period of great
uncertainty.
QHA Resources
The QHA, along with all our industry partners, continue
to be at your service throughout the pandemic. Please
reach out if there is anything we can assist with. The
network through your industry Association is more
important than ever to connect you to information
and services you need to remain compliant and viable
through these unprecedented trading conditions.
QHA Events
Thank you to the hoteliers and industry partners
who attended the QHA Gold Coast Region Hoteliers
Breakfast at the newly renovated Robina Pavilion
(formerly Robina Tavern). The meeting was attended by
80 guests and was a great opportunity to network at
our first face-to-face meeting following the COVID-19
lockdown. Special thank you to Barry Fitzgibbons,
Damien Stephen and the team at Robina Pavilion for
hosting the meeting, and to PFD Food Services for their
generous support of the breakfast. Make sure you have
a look at the renovations at the venue if you are on the
Gold Coast – they have done and amazing job! You can
also check out our recent story on the Robina Pavillion
at QHA online at qha.org.au/feature-robina-pavilion/
The next QHA Hoteliers Meeting will be held in
Toowoomba on Wednesday 16th September.
Information for this meeting will be sent to all hoteliers in
the region closer to the date.
Don’t forget the QHA Race Day will be held at the
Gold Coast Turf Club this year on Wednesday 30th
September.
NOTE: Potential travellers should check the status of
individual events and establishments with regard to the
coronavirus outbreak.
QHA REVIEW | 61

KEEN TO BE FEATURED IN
TRADE DIRECTORY
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
m a g a z i n e
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
m a y 2 0 1 9 e d i t i o n
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Contact us today to arrange an in-venue consultation with a MAX team member to
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NEWS:
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ASK FOR OUR 2020
MEDIA GUIDE
Detailing our planned editorial showcases
for the year ahead.
INSURANCE | RISK MANAGEMENT | CONSULTING
Your trusted advisor, helping you identify the risks your
business faces and finding the right insurance solution to
protect the future of your business.
Call: 1800 240 432
www.ajg.com.au
All queries, be it in relation to editorial, advertising,
production or distribution can be directed to
0413 698 630 | qhareview@qha.org.au
BE PART OF THE
TRADE DIRECTORY
For more information on cost-effective advertising
and promotion of your business in the QHA REVIEW
contact qhareview@qha.org.au
ADVERTISING & PROMOTION
For more information on advertising and promoting
your business in the QHA REVIEW contact Simon Cross
qhareview@qha.org.au or 0413 698 630

TRADE DIRECTORY
13THINGS Delivered by 13cabs
Need a shuttle service for your team?
Need a Restaurant food delivery made?
Need a parcel delivered?
Visit book.13cabs.com.au
or Contact Renata Sekulic
0466 535 428
LEADERS IN LAW, PARTNERS IN BUSINESS
We’ve built a reputation for being leaders in law – by
combining unique industry insight, clear practical advice and
adding value to client businesses across Australia and the
world.
Phone: 07 3224 0320 E: admin@mullinslawyers.com.au
www.mullinslawyers.com.au
BIGGER
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Queensland Office
10/3986 Pacific Highway
Loganholme QLD, 4129
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Phone (07) 3458 9180
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RAMSDEN LWAYERS
The commercial team at Ramsden
Lawyers has extensive expertise in
hospitality, liquor and gaming law.
Call us today for a free 30-minute
consultation.
P: 1300 749 709
www.ramsdenlaw.com.au
CASINO CONSOLES
Footrest, slimline and cashless bases
available. Casino Consoles, the only
name you need when it comes to
professional poker machine bases
and screening.
P: 07 3890 2969
www.casinoconsoles.com.au
SCIENTIFIC GAMES
This new generation of exciting game
content draws on the strength of
Scientific Games to create one of
the most dynamic game libraries
in the market.
P: 07 3458 9180
www.sggaming.com/australia
ENERGY SAVING PRODUCTS
Guaranteed to save your business
money on your energy bills
Tony Brindle: 04298 201 01
Tony Condon: 0417 739 601
Office: 02 8005 0169
E: sales@
energysavingproducts.online
energysavingproducts.online
DOWNTOWN DOMESTICS
Too busy to get domestic?
Window cleaning | Building washing
Housekeeping | Carpet / Upholstery
Cleaning | Bond / Spring cleaning |
Emergency cleaning | Pest control.
P: 1300 386 963
www.downtowndomestics.com
CITY PROPERTY SERVICES
Over 25 years of commercial cleaning
services | Compliant with ISA 9001
| Quality assurance | EcoClean
Certified using environmentally
friendly products | Free quotations.
P: 07 3391 2005
www.citypropertyservices.com
QHA REVIEW | 63

QHA PARTNERS & CORPORATE MEMBERS
QHA PARTNERS AND CORPORATE MEMBERS ARE VALUED PREFERRED SUPPLIERS TO THE QUEENSLAND HOTEL INDUSTRY.
THE BUSINESSES LISTED IN THIS DIRECTORY ARE KEEN SUPPORTERS OF HOTELS IN QUEENSLAND AND THE QHA ENCOURAGES
MEMBER HOTELS TO UTILISE THEIR PRODUCTS AND SERVICES. IF A BUSINESS WISHES TO FIND OUT HOW TO BECOME A QHA
PARTNER OR CORPORATE MEMBER, PLEASE CALL DAMIAN STEELE, QHA INDUSTRY ENGAGEMENT MANAGER ON (07) 3221 6999.
QHA REVIEW | 64
ACCOUNTING/ TAX
BDO Australia
Ph: 07 3237 5999
www.bdo.com.au
Mazars
(formerly Hanrick Curran)
Accountants & Strategists
Ph: 07 3218 3900
www.mazars.com.au
HLB Mann Judd -
Chartered Accountants
Ph: 07 3001 8800
www.hlb.com.au
Prosperity Advisers QLD
Ph: 07 3007 1971
www.prosperityadvisers.
com.au
ShineWing Australia
Ph: 07 3085 0888
www.shingwing.com.au
Hotel Accountants
Ph: 07 5577 9914
www.hotelaccountants.
com.au
McGrathNicol
Ph: 07 3333 9800
www.mcgrathnicol.com
Professional Client Services
(QLD) P/L- Accountants &
Business Advisors
Ph: 07 3209 4452
www.pcsqld.com.au
Sage Software Australia
Ph: 1300 624 724
www.sage.com/au
ARCHITECTS / REPAIRS
REFURBISHMENT/
RECONSTRUCTION /
CONSTRUCTION
BSPN Architecture
Ph: 07 3851 9100
www.bpsn.com.au
Paynters - Design &
Construction
Ph: 07 3368 5500
www.paynters.com.au
Rhinoplay
Ph: 0419 536 709
www.rhinoplay.com.au
Rohrig Hospitality
Ph: 07 3257 4411
www.rohrlg.com.au
Hot Concepts Design and
Construction
Ph: 07 3277 7740
www.hotconcepts.com.au
ICM Construction
Ph: 1300 798 107
www.icmco.com.au
IQ Construct
Ph: 0401 483 209
www.iqconstruct.com.au
New Life Restorations
Ph: 1300 356 633
newliferestorations.com.au
Tonic Design
Ph: 07 3852 5100
www.tonic.cc
Unita Group
Ph: 1300 659 399
www.unita.com.au
BEVERAGES
Accolade Wines
Ph: 07 3252 7933
www.accolade-wines.
com
Asahi Premium
Beverages
Ph: 07 3868 2388
www.schweppes.com.au
Beam Suntory
Ph: 02 8977 9700
beamsuntory.com
Brown-Forman
Australia P/L
Ph: 07 3010 2000
www.brown-forman.com
Carlton & United
Breweries
Ph: 07 3666 4104
www.cub.com.au
Coca-Cola Amatil
Ph: 13 26 53
www.ccamatil.com
Diageo
Ph: 07 3257 0800
www.diageo.com
Lion
Ph: 07 3361 7400
www.lionco.com
Pernod-Ricard Australia
Ph: 07 3340 5471
www.pernod-ricard.com
Red Bull Australia
Ph: 02 9023 2892
www.redbull.com.au
Samuel Smith & Son
Ph: 07 3373 5777
www.samsmith.com
Sirromet Wines
Ph: 07 3206 2999
www.sirromet.com
Treasury Wine Estates
Ph: 03 9685 8000
treasurywineestates.com
Ice & Beverage Solutions
Ph: 5578 9820
iceandbeverage.com.au
Liquid Specialty
Beverages
Ph: 07 5440 2006
www.liquidsb.com.au
Liquor Marketing Group
Ph: 07 3426 5272
www.bottlemart.com.au
BUILDING SUPPLIES
& SERVICES
Bunnings
Ph: 07 3452 5725
www.bunnings.com.au
EDUCATION, TRAINING
& EMPLOYMENT
Best Security - Security
and Training
Ph: 07 3212 8460
www.bestsecurlty.net.au
The Hotel School Brisbane
Ph: 02 8249 3217
www.hotelschool.scu.
edu.au
Alliance Abroad
Ph: 0450 232 460
www.allianceabroad.com
Australian Fire Protection
Ph: 1300 803 473
www.austfirepro.com.au
Frontier Leadership
Ph: 0423 097 246
www.frontierleadership.
edu.au
Federation Academy
Ph: 0423 097 246
federationacademy.edu.au
Professional Hospitality
Ph: 07 3160 8132
professionalhospitality.
com.au
Tribe Workforce Solutions
Ph: 07 3238 0808
www.tribeworkforce.com.au
Zenith Hospitality Staffing
Solutions
(07) 3002 4000
www.zenithhospitality.com
ENERGY GAS/POWER
BOC Limited
Ph: 07 3212 4135
www.boc.com.au
SolarXpress
Ph: 07 5495 6222
www.solarxpress.com.au
TransTasman
Energy Group
Ph: 1300 118 834
www.tteg.com.au
Bromic Heating
02 9426 5222
www.bromicheating.com
Building Tuner
Ph: 0422 218 375
www.buildingtuner.com.au
Energy Saving Products
Pty Ltd
Ph: 0429 820 101
energysavingproducts.online
FINANCES, BANKING,
INSURANCE &
INVESTMENTS
BDO Australia
Ph: 07 3237 5999
www.bdo.com.au
Gallagher Insurance
Brokers
Brisbane: 07 3367 5000
Nth QLD: 07 4753 5311
Toowoomba: 07 4639 7102
www.ajg.com.au
Green Finance Group
Ph: 0457 883 700
www.greenfinancegroup.
com.au
GSA Insurance Brokers
Ph: 02 8274 8138
www.gsaib.com.au
Mazars
Chartered Accountants
Ph: 07 3218 3900
mazars.com.au
Silverchef
Ph: 07 3335 3392
www.silverchef.com.au
St.George Industry
Banking
Ph: 0435 438 306
www.stgeorge.com.au/
business
Westpac Banking
Corporation
Ph: 0438 701 195
www.westpac.com.au
BALANZ – Banking
Solutions & Advice
Ph: 0413 996 480
www.balanz.com.au
Banktech
Ph: 1800 080 910
www.banktech.com.au
BUPA - health insurance
Ph: 134135
(quote ID 2109197)
www.bupa.com.au
Trinitas Australia Pty Ltd
Ph:1300 836 02w5
www.trinitas3.com.au
FOOD & ASSOCIATED
BUSINESSES
PFD Food Services
Ph: 131 733
www.pfdfoods.com.au
CTB & Co
(Cooking the Books)
Ph: 1300 911 282
www.cookingthebooks.com
GAMING & RACING
Ainsworth Game
Technology P/L
Ph: 07 3209 6210
www.ainsworth.com.au
Aristocrat Leisure
Industries
Ph: 07 3727 1600
www.aristocrat.com.au
Aruze Gaming Australia
Ph: 0438 717 177
www.aruzegaming.com
IGT
Ph: 07 3890 5622
www.igt.com.au
Konami Australia
Ph: 02 9666 3111
www.konamiaustralia.
com.au
Max
Ph: 1800 700 116
www.max.com.au

QHA PARTNERS & CORPORATE MEMBERS
Scientific Gaming
Ph: 02 9773 0299
www.scientificgames.
com
Tabcorp Keno
Ph: 07 3243 4113
www.tabcorp.com.au
TAB
Ph: 1800 823 888
www.tab.com.au
Australian Pokie Consoles
Ph: 0413 261 777
www.clubsandpubs.com.au
Casino Consoles
Ph: 07 3890 2969
casinoconsoles.com.au
HOSPITALITY
CONSULTANTS
Silverchef
Ph: 07 3335 3392
www.silverchef.com.au
AHS Hospitality
Ph: 07 5512 6143
www.ahshospitality.com.au
Pro Score - Sporting
Promotions
Ph: 0431 366 800
www.proscore.com.au
The Card Network
Ph: 1300 375 346
thecardnetwork.com.au
HOTEL & BAR SUPPLIES
BOC Limited -Gas/
Reticulation Supply
Ph: 07 3212 4322
www.boc.com.au
Reward Hospitality
Ph: 07 3341 5929
rewardhospitality.com.au
Andale Beverage Systems
Ph: 07 3421 5200
www.andale.com.au
Barton Health
info@bartonhealth.com.au
www.bartonhealth.com.au
FSM
Ph: 0400 099 992
www.fsm-pl.com.au
QHA PLATINUM PARTNERS
QHA DIAMOND PARTNERS
QHA GOLD PARTNERS
Clear to Work
Ph: 07 3399 2894
www.cleartowork.com.au
Impressive Medical Supplies
Ph: 02 9772 0383
impressivemedicalsupplies.
com
Commercial Licensing
Specialists
Ph: 07 5526 0112
www.clslicensing.com.au
KNWT Services
E: BDManager@KNWTServices.
com.au
www.KNWTServices.com.au
DNS Specialist Services
Ph: 0433 906 809
dnsspecialistservices.com.au
Kudos Furniture
Ph: 0419 599 819
Kudosfurniture.com.au
DWS Hospitality Specialists
Ph: 07 3878 9355
www.dws.net
The Australian Skin Institute
Ph: 0478 094 617
australianskininstitute.com.au
Nuvho
Ph: 07 3357 9951
www.nuvho.com
Professional Hospitality
Ph: 07 3160 8132
professionalhospitality.
com.au
HOTEL ENTERTAINMENT
Fox Sports
Ph: 0403 061 412
www.foxsports.com.au
Foxtel for Business
Ph: 1300 720 630
www.austar.com.au
Sky Channel
Ph: 07 3228 6344
Freecall: 1800 251 710
www.skychannel.com.au
Nightlife - Music & Video
Freecall: 1800 679 748
www.nightlife.com.au
HOTEL BROKERS /
REAL ESTATE /
PROPERTY VALUERS
Off Market Hotels
Chris Cameron
Ph: 0477 271 875
offmarkethotels.com.au
Power Jeffrey & Co -
Hotel Brokers
Ph: 07 3832 6000
www.powerjeffrey.com.au
CRE Brokers
Ph: 07 5371 0165
www.crebrokers.com
The Lido Group
0423 695 703
www.lido.com.au
HTL Property
Ph: 02 8016 3810
www.htlproperty.com.au
LMW (Brisbane) Pty Ltd
Ph: 07 3226 0000
www.lmw.com.au
Aruze Gaming
Trans Tasman Energy
Group
Silverchef
Power Jeffrey and
Company
Best Security
Platypus Print
Packaging
Rohrig Group
St George Bank
Red Bull Australia
BSPN Architecture
BOC Limited
Paynters
QHA SILVER PARTNERS
BDO Australia
Ice & Beverage
Solutions
QHA BRONZE PARTNERS
Prosperity Advisers
QLD
H&L
Complete Property
Service Australia
Green Finance
Group
HLB Mann Judd
13cabs
Rhinoplay
Pillow Talk
GSA Insurance
Brokers
Off Market Hotels
Liquid Specialty
Beverages
SolarXpress
Mazars
The Hotel School
Brisbane
ShineWing Australia
Smartpay EFTPOS
The Card Network
QHA REVIEW | 65

QHA PARTNERS & CORPORATE MEMBERS
APPROVED
MANAGER’S
LICENCE
RESPONSIBLE MANAGEMENT
OF LICENSED VENUES
TRAINING
“HONESTLY THE BEST TRAINING
SESSION! FUN AND LIGHT-HEARTED
WHILE BEING VERY INFORMATIVE AND
KNOWLEDGEABLE. THANKS, QHA.”
OTHER COURSES OFFERED:
Online RSA/RSG Training
Gaming Nominee Training
Employment Relations Training
Employment Relations Webinar
LEGAL
Mullins
Ph: (07) 3224 0222
www.mullinslawyers.com.au
Corrs Chambers
Westgarth – Lawyers
Ph: 07 3228 9778
www.corrs.com.au
Bennett & Philp Lawyers
Ph: 07 3001 2999
www.bennettphilp.com.au
Commercial Licensing
Specialists
Ph: 07 5526 0112
www.clslicensing.com.au
Holding Redlich
Ph: 07 3135 0500
www.holdingredlich.com
Ramsden Lawyers
Ph: 07 5554 1964
www.ramsdenlaw.com.au
LIQUOR BUYING
GROUPS
Independent Liquor
Group
Ph: 07 3713 2751
www.ilg.com.au
Liquor Marketing Group
(Bottlemart)
Ph: 1300 733 504
www.bottlemart.com.au
LIQUOR WHOLESALE
GROUPS
ALM (Australian Liquor
Marketers)
Brisbane: 07 3489 3600
Townsville: 07 4799 4022
Cairns: 07 4041 6070
www.almliquor.com.au
Bepoz Retail Solutions
Ph: 1300 023 769
www.bepoz.com.au
Banktech
Ph: 1800 080 910
www.banktech.com.au
Cardtronics Australia
Ph: 07 3213 9505
www.cardtronics.com.au
CashPoint Payment
Solutions
Ph: 1300 286 626
www.cashpoint.com.au
Prefect Agencies
Cash Handling Specialists
Ph: 07 3700 4662
www.prefectagencies.
com.au
PRINTING / GRAPHIC
DESIGN
Platypus
Ph 07 3352 0300
platypusgraphics.com
SECURITY / CLEANING
Best Security
Ph: 07 3212 8460
www.bestsecurity.net.au
Complete Property
Service Australia
Ph: 07 3180 3800
www.cpsa.online
Callington Group of
Companies
Ph: 02 9898 2700
www.callingtonhaven.com
CMBM Facility Services
Ph: 07 3391 1040 /
0419 708 715
www.cmbm.com.au
TECHNOLOGICAL
PRODUCTS & SERVICES
BSV
Ph: 1300 244 727
www.bigscreenvideo.com.au
BYTO
Ph: 0402 561 539
www.Byto.com.au
foundU
Ph: 07 3876 3783
www.foundu.com.au
Harris Data Systems
Ph: 07 5535 7677
www.harrisdata.com.au
IDU Technologies Pty Ltd
mitch@idu-identification.com
www.idu-identification.com
JB Hi-Fi Commercial
Division
Ph: 07 3360 9925
www.jbhifi.com.au
JVG Sound Lighting & Visual
Ph: 07 5599 1222
www.jvgsound.com.au
me&U
Ph: 02 9057 8500
www.meandu.com.au
onPlatinum ICT
Ph: 0402 281 561
www.onplatinum.com.au
Prefect Agencies Cash
Handling Solutions
Ph: 07 3700 4662
prefectagencies.com.au
Scantek Solutions
Ph: 1300 552 106
www.scantek.com.au
Tanda
Ph: 1300 859 117
www.tanda.co
Responsible Management of Licensed Venues
Training is a mandatory training requirement
for those applying for a liquor licence, and
applicants for an Approved Manager’s Licence.
Training is offered face to face at regional
centres throughout Queensland.
For more information please contact the
QHA Training Centre
Ph: 07 3221 6999 Fax: 07 3221 6649
Email: training@qha.org.au
Web: www.qha.org.au
MEDIA/MARKETING
Superdream
Ph: 0409 721 727
www.superdream.com.au
OTHER / UNIFORMS /
PROMOTIONAL
Pillow Talk
Ph: 07 3248 4900
www.pillowtalk.com.au/
commercial
Total Uniform Solutions
Ph: 07 3666 0110
www.uniform.com.au
POINT OF SALE /
PAYMENTS
H & L Australia Pty Ltd
Ph: 1800 778 340
www.hlaustralia.com.au
Smartpay EFTPOS
Ph: 1800 572 038
www.smartpay.com.au
JC Eco Blasting
Ph: 0417 702 227
www.jcecoblasting.com
Lotus Filters
Ph: 1300 653 536
www.lotusfilters.com.au
Luxxe Outsourced Hotel
Services
Ph: 0426 263 636
www.luxxe.com.au
Ozland Group Solutions
Ph: 0419 222 344
ozlandgroupsolutions.com.au
Silix
Ph: 1300 060 628
www.silix.co
Tru Security Services
Phone: 0452 377 662
www.trusecurity.com.au
SUPERANNUATION
lntrust Super Fund
Ph: 07 3013 8700
www.intrust.com.au
Uorda
c.toovey@uorda.com
www.uorda.com
ViMedia
Ph: 1300 846 334
www.klackit.com
VIS Global Pty Ltd
Ph: 0450 385 180
www.visglobal.com.au
13001 COMMS Pty Ltd
Ph: 1300 126 667
www.13001comms.com.au
TRANSPORT
A.P. Eagers Limited
Ph: 07 3109 6731
www.apeagers.com.au
13cabs
Ph: 132 227
www.13cabs.com.au
WASTE MANAGEMENT
Envirobank Recycling
Ph: 07 3063 7677
www.envirobank.com.au

You’re in
safe hands.
Be prepared for re-opening, with
hygiene upkeep and social
distancing measures.
Stoddart has a range of hygiene
and sanitisation products available
to maintain hygiene standards, and
staff & patron protection for your
venue.
With local manufacture and dispatch
in QLD, Stoddart is ready to supply.
Stands Dispensers Sanitiser
100% Australian Owned
100% Australian Made
Australia
1300 79 1954
info@stoddart.com.au
www.stoddart.com.au
Brisbane
Sydney
Melbourne
Perth
Adelaide

SUPERRATINGS
PLATINUM 2019
MYCHOICE SUPER
SUPERRATINGS
PLATINUM 2019
PENSION
10
10 YR PLATINUM
PERFORMANCE
2009–2019
MYSUPER
OF THE YEAR
FINALIST 2019
CAREER FUND
OF THE YEAR
FINALIST 2019