Hotel SA September 2023
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THE OFFICIAL PUBLICATION OF THE AUSTRALIAN HOTELS ASSOCIATION (<strong>SA</strong> BRANCH) SEPTEMBER <strong>2023</strong><br />
WOMEN<br />
IN HOTELS<br />
Special Edition<br />
WWW.BOYLEN.COM.AU<br />
WWW.AHA<strong>SA</strong>.ASN.AU
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Shortcut to Stories<br />
SEPTEBER <strong>2023</strong><br />
Scott’s Spot<br />
Click here <br />
Two Stars of Kitchen<br />
Equipment<br />
Click here <br />
Click here <br />
Super that puts your staff<br />
in control<br />
Click here <br />
Workplace Relations<br />
Are you classifying your employees<br />
correctly?<br />
Click here <br />
Women in <strong>Hotel</strong>s<br />
Hall of Fame Inductees<br />
Click here <br />
Women in <strong>Hotel</strong>s<br />
Penquin Bloom: Lessons for Adversity<br />
I N T H I S I S S U E<br />
04 From the President<br />
06 From the CEO<br />
08 Scott’s Spot<br />
11 Regional Presentations<br />
12 Workplace Relations: Are you<br />
classifying your employees correctly?<br />
16 Two Stars of Kitchen Equipment<br />
20 Super that puts your staff in control<br />
22 Women in <strong>Hotel</strong>s Conference<br />
26 Hall of Fame Inductees<br />
27 Women in Leadership<br />
29 Women in <strong>Hotel</strong>s:<br />
Penquin Bloom: Lessons for Adversity<br />
32 Women in <strong>Hotel</strong>s Socials<br />
38 Women in <strong>Hotel</strong>s: Sustainability<br />
40 Women in <strong>Hotel</strong>s:<br />
Social Media Trends<br />
41 Women in <strong>Hotel</strong>s:<br />
Entertainment and Media Trends<br />
46 Corporate Partners<br />
47 AHA|<strong>SA</strong> Office Holders & Publisher<br />
Adelaide’s Best <strong>Hotel</strong><br />
Website Design Company <br />
boylen.com.au<br />
W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 3
HOUSING IMPACT<br />
ON JOB SHORTAGES<br />
From the President<br />
DAVID BASHEER<br />
This column has devoted many<br />
paragraphs to the urgent need to<br />
reform our migration policies as<br />
a key trigger to ease our chronic<br />
labour shortage.<br />
Some very hard-earned migration<br />
concessions have seen an easing of<br />
our labour issues, notwithstanding<br />
there is much more to be done to<br />
restore the labour market balance.<br />
That market imbalance has<br />
meant the much-discussed lack<br />
of wage growth has not occurred in<br />
our industry.<br />
Many of our members have taken<br />
advantage of the new found<br />
availability of overseas workers.<br />
Agencies such as AHA|<strong>SA</strong><br />
Corporate partners Migration<br />
Solutions and The Kingsmenhave<br />
assisted in bringing out specialised<br />
labour, whilst the return of<br />
overseas students has been an<br />
important boost.<br />
However, stalling these gains is the<br />
scarcity of housing. A major issue in<br />
the metropolitan area and an even<br />
greater concern for many of<br />
our regions.<br />
To give credit, the Malinauskas<br />
Government has shown genuine<br />
intent to ease the housing shortage.<br />
Premier Peter Malinauskas is<br />
on the public record of backing<br />
urban growth and new houses in<br />
regional developments. We must<br />
now remove unreasonable barriers<br />
to make that happen in a timely<br />
manner. New land releases in areas<br />
such as Dry Creek and Sellicks<br />
Beach can be great drivers to ease<br />
our housing issues, but we don’t<br />
need drawn out lead times.<br />
The opportunity for more infill<br />
projects, such as converting<br />
the abandoned Franklin Street<br />
Bus Station to housing, are also<br />
great levers to move forward in a<br />
positive manner.<br />
Backing that up, a report released<br />
by the Business Council of Australia<br />
ranked South Australia as having the<br />
best planning system in the country.<br />
And after politics seemed more<br />
prevalent than policy, the Federal<br />
Government has finally passed<br />
its ambitious bill hoping to build<br />
one million homes over the next<br />
five years.<br />
Despite that, all three tiers of<br />
Government stand guilty of past and<br />
present poor decision making as<br />
outdated planning laws, strangling<br />
red tape and over caution have<br />
combined to lead us to the current<br />
social and economic failure.<br />
The housing crisis is very much<br />
part of the daily news cycle, yet it<br />
was staggering to learn builders<br />
and developers in <strong>SA</strong> are required to<br />
navigate a 5,423-page document to<br />
gain planning approvals, meaning<br />
planning applications can take<br />
months to be approved.<br />
The Advertiser reported an Urban<br />
Development Institute of <strong>SA</strong> poll<br />
local whereby councils were the<br />
biggest hinderance to efficient<br />
development delivery. Any hotelier<br />
that has tried to facilitate business<br />
with local government would<br />
identify with those sentiments. Their<br />
reflex response to any request too<br />
often is ‘No’.<br />
Master Builders <strong>SA</strong> CEO, Will<br />
Frogley ,absolutely nailed it when he<br />
said “If we have enough available<br />
land to gain a strong affordability<br />
advantage we can attract more<br />
working aged people to the state.”<br />
Frogley noted there are delays<br />
of up to 15 years from the time<br />
land is identified for housing to<br />
when people can move in. Most<br />
of our members need their sous<br />
chef relocating form interstate or<br />
overseas, or moving from the city<br />
to Port Lincoln, to start a bit quicker<br />
than that.<br />
It is critical governments stay<br />
sensitive to the current crisis and<br />
ahead of the game to increase<br />
the housing supply. Equally, in the<br />
regions where availability of land is<br />
not an issue, services are needed to<br />
ensure the people can live there.<br />
Today’s crisis is a generational<br />
failure of government.<br />
In the current environment, no policy<br />
at the three levels of government<br />
can be allowed to decrease supply.<br />
Landlord rent caps? What are they<br />
thinking?<br />
This housing crisis is a genuine<br />
social issue, but the economic<br />
impediment is very real.<br />
4 | <strong>Hotel</strong> <strong>SA</strong> | www.ahasa.asn.au Back to Contents
F R O M T H E P R E S I D E N T<br />
And for the daily lives of our<br />
members trying to fill their<br />
employment vacancies and grow<br />
their own businesses, they need to<br />
know governments and councils are<br />
sensitive to their urgent needs and<br />
remove any unreasonable barriers<br />
to get the houses built.<br />
AIRBNB CHANGES NEEDED<br />
Adding to the scarcity of housing<br />
stock is the letting of short-term<br />
rentals by Airbnb, which in Australia<br />
avoids regulations imposed in most<br />
other parts of the World.<br />
So what do London, Amsterdam,<br />
Paris, San Francisco, Barcelona,<br />
Berlin, Hong Kong and New York<br />
have in common? They have<br />
regulatory structures to manage<br />
Airbnb in these international cities.<br />
Many restrict Airbnb properties to<br />
a maximum of 90 days a year. A<br />
similar regulation here would free<br />
up valuable long-term rental stock<br />
COOKING WITH GAS<br />
Simmering under the surface<br />
is a move from some State<br />
governments and local councils<br />
to want to phase out gas<br />
from kitchens.<br />
For hotel operators, this is both<br />
a financial and an operational<br />
nightmare.<br />
In early <strong>2023</strong>, there was much<br />
media speculation that the Federal<br />
Government as part of its deal to<br />
pass its energy price cap legislation,<br />
wanted to remove gas as part of the<br />
energy mix. The media speculation<br />
was that this would in turn mean<br />
commercial kitchens would have<br />
to shift from cooking with gas to<br />
cooking with electricity.<br />
The AHA has sought to be ahead<br />
of the curve. We have spoken to<br />
key players federally and at State<br />
level for them to understand<br />
how crippling this would be for<br />
our members.<br />
Apart from political engagement on<br />
this issue, the AHA has also brought<br />
in other affected parties to garner<br />
their support.<br />
Who will make the decisions to turn<br />
off gas?<br />
Decisions are currently being<br />
made at all levels of government<br />
to restrict natural gas. The Federal<br />
Government wants 82% renewable<br />
energy by 2030.<br />
In the ACT, from 1 January <strong>2023</strong>,<br />
all gas connections to new builds<br />
(including older suburbs) are<br />
banned - that represents about<br />
two-thirds of Canberra homes that<br />
currently use natural gas.<br />
Victoria, which is the highest<br />
gas user in the nation, will ban<br />
gas connections from next year<br />
for new builds, subdivisions,<br />
schools, hospitals and public and<br />
social housing.<br />
The Sydney City Council in August<br />
<strong>2023</strong>, voted to investigate how to<br />
change the council’s local planning<br />
rules to ban new gas connections.<br />
Pleasingly, NSW Premier Minns<br />
has ruled out banning new gas<br />
connections, saying the state<br />
already has enough energy<br />
supply issues.<br />
(But in Sydney’s elite eastern<br />
suburbs, a new type of power is<br />
being trialled, with the first step<br />
taken in creating Australia’s poopowered<br />
gas industry. My best<br />
advice to members is not to<br />
promote that energy source too<br />
heavily on menus!)<br />
In <strong>SA</strong>, discussions with both major<br />
parties regarding gas, suggest<br />
neither has currently expressed any<br />
interest in going down this route.<br />
But this is still an area where not<br />
a lot of actual information exists.<br />
Decisions are being made ad hoc at<br />
all three levels of government. But<br />
the consequences for our members<br />
are real.<br />
AHA members, like the entire<br />
community, have obligations around<br />
environmental responsibility. But our<br />
small and family business should<br />
not be expected to be the financial<br />
spear carriers, and just because this<br />
issue is not getting a lot of attention<br />
does not mean we are not an<br />
interested party to the discussions.<br />
Watch Video <br />
VALE RUSSELL ELMES<br />
The hotel industry was saddened by<br />
the passing of Russell Elmes.<br />
Russell was a pioneer in our<br />
industry, highlighted by his<br />
introduction of the highly successful<br />
Charlie’s Diner buffet concept at the<br />
Scott Elmes Group of <strong>Hotel</strong>s. He<br />
also served our industry in his role<br />
as Chairman of the Liquor Smart/<br />
Thirsty Camel<br />
Liquor Group for<br />
a decade.<br />
On behalf of the<br />
industry, I would<br />
like to extend my<br />
condolences to<br />
Raelene and family.<br />
CONGRATULATIONS<br />
Finally, in what has been my most<br />
pleasing duty of the last month,<br />
I was honoured to witness the<br />
induction of Lisa Matthews and<br />
Loretta Wilmshurst into the Women<br />
In <strong>Hotel</strong>s Hall of Fame.<br />
Strong, intelligent, innovative – the<br />
list of their shared attributes could<br />
fill this entire page. Both Loretta and<br />
Lisa are very worthy recipients of<br />
this high honour and their stories<br />
will be told over the next two issues<br />
of <strong>Hotel</strong> <strong>SA</strong> magazine.<br />
The entire Women In <strong>Hotel</strong>s event<br />
was a stunning success. It is further<br />
evidence that the AHA|<strong>SA</strong> plays<br />
a leadership role in ensuring that<br />
women are valued, supported and<br />
treated equally throughout our<br />
industry.<br />
David Basheer,<br />
AHA|<strong>SA</strong> President<br />
Back to Contents www.ahasa.asn.au | <strong>Hotel</strong> <strong>SA</strong> | 5
PUBS ARE PLACES<br />
FOR ALL –<br />
Enhancing Inclusion<br />
and Accessibility<br />
in our venues<br />
From the CEO<br />
ANNA MOELLER<br />
It has long been said that hotels are a place for people<br />
to congregate, celebrate and commiserate. As a<br />
reflection of the communities within which they are<br />
established, it is imperative that pubs are as inclusive<br />
and accessible as possible.<br />
“Embracing inclusivity has<br />
the potential to open your<br />
venue to a community<br />
of over 205,000 autistic<br />
individuals, along with<br />
their families and friends,<br />
and supports the success<br />
of autistic individuals in<br />
the workforce.”<br />
In early <strong>2023</strong> Autism <strong>SA</strong> sought and received funding<br />
through ‘Pubs With Heart’, a facilitator of applications to<br />
the Independent Gaming Corporation Ltd for financial<br />
support from community groups and interests within<br />
the state. Successful grants are approved and provided<br />
by the Independent Gaming Corporation Ltd from<br />
revenue it generates from the monitoring fees paid by<br />
all <strong>Hotel</strong>s and Clubs with electronic gaming machines.<br />
From left to right: Owen Webb – AHA|<strong>SA</strong> Manager Workplace Relations, Emily<br />
Bourke MLC – Assistant Minister for Autism, Anna Moeller – AHA|<strong>SA</strong> CEO<br />
Anna Hurley – Hurley <strong>Hotel</strong> Group, Helen Graham – Autism <strong>SA</strong> CEO,<br />
Kaitlin Withers – Autism Engagement Advisor.<br />
I am so pleased to be able to announce that this<br />
funding will support the employment of a full time<br />
Autism Hospitality Industry Liaison Officer. Importantly<br />
this project will foster inclusivity and accessibility for<br />
just so many autistic individuals and their loved ones<br />
within pubs and licensed clubs throughout the state.<br />
Over 12 months a dedicated liaison officer will work<br />
with licensed venues to build their capacity to support<br />
access and inclusion. The project’s primary goals are to<br />
raise awareness, cultivate understanding and establish<br />
welcoming environments for autistic patrons and their<br />
friends, families and supporters.<br />
6 | <strong>Hotel</strong> <strong>SA</strong> | www.ahasa.asn.au Back to Contents
F R O M T H E C E O<br />
Watch Video <br />
Watch Video <br />
“Enhancing accessibility and<br />
inclusion benefits all patrons<br />
as it contributes to a more<br />
vibrant venue experience.”<br />
In particular the Industry Liaison Officer will collaborate<br />
with venues to identify what support they would like<br />
to enhance access and inclusion. This assistance will<br />
be tailored to each participating venue with activities<br />
including venue assessments and recommendations<br />
for inclusive adjustments, assisting venues with<br />
events targeting the autistic community, expanding<br />
business opportunities through the establishment of<br />
autism-inclusive venues and supporting the success of<br />
autistic individuals in the workforce through reasonable<br />
adjustments and workplace mentoring.<br />
Small changes can lead to significant improvements<br />
in accessibility and inclusion, without substantial time<br />
or financial investment. Enhancing accessibility and<br />
inclusion benefits all patrons as it contributes to a more<br />
vibrant venue experience. Embracing inclusivity has the<br />
potential to open your venue to a community of over<br />
205,000 autistic individuals, along with their families<br />
and friends, and supports the success of autistic<br />
individuals in the workforce.<br />
So watch this space over the coming weeks as we<br />
work with Autism <strong>SA</strong> and a pilot venue to ‘champion’<br />
this wonderful project. We cannot wait to showcase<br />
the manageable nature of achieving positive change<br />
and impactful outcomes along our journey towards<br />
increasingly accessible and inclusive venues for patrons<br />
across the state.<br />
Anna Moeller,<br />
AHA|<strong>SA</strong> CEO<br />
Back to Contents www.ahasa.asn.au | <strong>Hotel</strong> <strong>SA</strong> | 7
O N E F O R T H E R O A D W I T H V A U G H A N Y<br />
SCOTT’S<br />
SPOT<br />
BY SCOTT VAUGHAN<br />
Hello all and welcome to the latest edition of Scott’s Spot.<br />
Shelly and Rob from the Railway <strong>Hotel</strong> <br />
Matt Kelly from <strong>Hotel</strong> Elliot <br />
REGIONAL MEETINGS<br />
There have been two regional<br />
meetings since the last edition, one<br />
hosted by the Railway <strong>Hotel</strong> in<br />
Jamestown and the other by the<br />
<strong>Hotel</strong> Elliot in Port Elliot.<br />
Massive thanks to these venues<br />
for hosting, with attendances once<br />
again incredibly strong from both<br />
members and corporate partners.<br />
WOMEN IN HOTELS<br />
I wanted to personally congratulate<br />
my colleague, Lucy Randall who<br />
set up an amazing conference<br />
and dinner that received incredibly<br />
positive feedback for this highly<br />
anticipated biennual event. To all<br />
that assisted Lucy in making this<br />
event such a success, congrats!<br />
I was fortunate to attend the dinner<br />
where both Loretta Wilmshurst and<br />
Lisa Matthews were inducted into<br />
the Hall of Fame, with beautiful<br />
stories relived for both. Both are<br />
incredible women who are highly<br />
respected throughout the industry.<br />
A source - who will remain<br />
anonymous - sent through some<br />
observations that were made<br />
throughout the day.<br />
I would like to put this on the<br />
record that I’ve always thought that<br />
Lisa Matthews’ husband, Graham,<br />
is a dashing figure by the way!<br />
Keep reading and you’ll understand<br />
the context.<br />
One (unnamed) male ventured into<br />
the inner sanctum of the highly<br />
successful Women In <strong>Hotel</strong>s<br />
Conference at EOS in August.<br />
He cut a lone figure among 160<br />
women and I’m told he hid at a back<br />
corner table.<br />
During the first break, he thought:<br />
“Well, at least I won’t have to queue<br />
up to go to the toilet like I do at the<br />
footy. I’ll have it all to myself.”<br />
But when he walked past the ladies’<br />
toilets and went to stroll into the<br />
men’s, he was confronted with the<br />
following sign.<br />
One of the conference speakers<br />
described ways of dealing with<br />
stress.<br />
Going for a walk, breathing<br />
exercises and meditation were all<br />
recommended.<br />
A delegate was going to ask if “a 6<br />
o’clock gin and tonic” could be added<br />
to the list, but thought better of it.<br />
I’m told the food was fabulous<br />
at every break and at the awards<br />
dinner. Well done to the team<br />
at Eos.<br />
Lisa Matthews is renowned for her<br />
hospitality leadership skills and<br />
resilience, and she was a worthy<br />
inductee into the Women In <strong>Hotel</strong>s<br />
Hall of Fame.<br />
That resilience was shown in<br />
her youth, when she was an<br />
accomplished horse rider.<br />
The audience learned that “she<br />
certainly learnt the art of ‘getting<br />
back on the horse’, having suffered<br />
multiple injuries and broken<br />
bones, once having the side of her<br />
face reconstructed following an<br />
unfortunate head butt from a horse,<br />
not to mention breaking her collar<br />
bone 4-5 times.”<br />
He wasn’t inducted into the Hall<br />
of Fame but one person was<br />
celebrating as if he had.<br />
That was none other than Lisa<br />
Matthews’ husband, Graham.<br />
It wasn’t a case of reflected glory.<br />
He just liked the announcement<br />
speech, where he was described as<br />
“dashing”.<br />
8 | <strong>Hotel</strong> <strong>SA</strong> | www.ahasa.asn.au Back to Contents
O N E F O R T H E R O A D W I T H V A U G H A N Y<br />
If you have any entertaining<br />
stories and photos to<br />
share, please email them to<br />
svaughan@ahasa.asn.au .<br />
PLEASE ENJOY PHOTOS TAKEN OVER THE LAST MONTH.<br />
I’m told he wore a smile as big as<br />
the winners for the rest if the night.<br />
We have some stellar waiters in<br />
South Australia.<br />
At an award-winning Hills hotel, a<br />
waiter was setting up cutlery for<br />
main course. Suddenly he paused<br />
and said: “Sorry, I’m just presuming<br />
you’re right-handed. Anyone here<br />
left-handed?” Now that’s attention<br />
to detail.<br />
Here are a couple of pics taken<br />
at the Women In <strong>Hotel</strong>s event,<br />
starting with Penny and Jane who<br />
made the trek from Streaky Bay,<br />
along with Renee (middle) who<br />
came across from the Penneshaw<br />
<strong>Hotel</strong> , Kangaroo Island.<br />
It was great to catch up with Katrina, Tim and Adam recently at the Commercial <strong>Hotel</strong> in Jamestown.<br />
Lovely to catch up with Lesley at the German<br />
Arms <strong>Hotel</strong> .<br />
Jeff Owens, Hospitality Manager at the Adelaide<br />
Festival Centre, with Didier from the AHA|<strong>SA</strong><br />
office.<br />
Was great to meet with Rajiv Matthew, Cluster<br />
General Manager at the Avani Adelaide<br />
residences on Franklin Street.<br />
Sherie Meek behind her bar at the Hahndorf Old<br />
Mill .<br />
This next photo showcases<br />
Natarsha, Anna, Alisa and Belinda<br />
from the AHA|<strong>SA</strong>, accompanied by<br />
160-plus name tags which was a<br />
record attendance for this event.<br />
Always a pleasure to catch up with Chris Jarmer<br />
Extremely fortunate to attend the stunning new<br />
Bobbi’s Bar and Restaurant down at the Hilton<br />
<strong>Hotel</strong> . Big thanks to Elisa and James for hosting<br />
the event, along with their wonderful team.<br />
Riverside <strong>Hotel</strong> in Tailem Bend is gearing up<br />
for a big summer. Great that my hardened biker<br />
mates posed for a photo!<br />
Welcome to new publicans Craig and Hayley at the<br />
Oakbank. Craig also had all of his family members<br />
at the pub on a quiet Thursday afternoon!<br />
Back to Contents www.ahasa.asn.au | <strong>Hotel</strong> <strong>SA</strong> | 9
Hostplus is a top-performing super fund that puts members first. That’s why we’re proud to have been named<br />
the <strong>2023</strong> Fund of the Year by third-party ratings agency SuperRatings. Judged across three areas: strong<br />
performance, competitive fees, and an ongoing focus on members, we’re thrilled to receive this recognition.<br />
The rating is issued by SuperRatings Pty Ltd ABN 95 100 192 283 AFSL 311880 (SuperRatings). Ratings are general advice only and have been prepared without<br />
taking account of your objectives, financial situation or needs. Consider your personal circumstances, read the product disclosure statement and seek independent<br />
financial advice before investing. The rating and awards are not recommendation to purchase, sell or hold any product and are only one factor to be taken into<br />
account when choosing a super fund. Past performance information is not indicative of future performance. Ratings are subject to change without notice and<br />
SuperRatings assumes no obligation to update. SuperRatings uses objective criteria and receives a fee for publishing awards. Visit www.lonsec.com.au/superfund/ratings-and-awards/<br />
for ratings information and to access the full report. © 2022 SuperRatings. All rights reserved. General advice only. Consider the relevant<br />
Hostplus PDS and TMD at hostplus.com.au and your objectives, financial situation and needs, which have not been accounted for. Awards and ratings are only one<br />
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R E G I O N A L M E E T I N G S<br />
REGIONAL MEETINGS<br />
The AHA|<strong>SA</strong> held two fantastic regional meetings in the month of August.<br />
A big thank you to Shelley and Rob and their wonderful staff for hosting the regional meeting at the<br />
Railway <strong>Hotel</strong> l Jamestown on 15 August, and for the delicious lunch!<br />
It was also a great meeting at the <strong>Hotel</strong> Elliot on 29 August for the South Coast and Hills region.<br />
Thank you to Matt, David, Amanda and the team for the hospitality. The new venue was stunning!<br />
Both meetings saw a great turnout by members and corporate partners – thank you to everyone attended<br />
and supported these events.<br />
Back to Contents www.ahasa.asn.au | <strong>Hotel</strong> <strong>SA</strong> | 11
W O R K P L A C E R E L A T I O N S<br />
Are you classifying your<br />
employees correctly?<br />
OWEN WEBB - AHA|<strong>SA</strong> WORKPLACE RELATIONS MANAGER<br />
One of the most common queries the workplace<br />
relations team receive from AHA|<strong>SA</strong> members is<br />
how to determine appropriate classification levels for<br />
employees under the Hospitality Industry (General)<br />
Award 2020 (HIGA).<br />
In this article we explore how to appropriately classify<br />
an employee and why it’s so important to ensure they<br />
are paid at the correct classification level.<br />
AWARD COVERAGE<br />
In determining the appropriate classification level we<br />
firstly need to ascertain whether both the employer and<br />
employee are covered by the HIGA in accordance with<br />
Clause 4 of the Award.<br />
The HIGA is an industry based Award and it covers:<br />
• Employers in the hospitality industry throughout<br />
Australia; and<br />
• Employees (with a classification defined in Schedule<br />
A - Classification Structure and Definitions) of<br />
employers in the hospitality industry.<br />
The hospitality industry for the purposes of the HIGA<br />
incorporates not just hotels but also a variety of other<br />
types of establishments such as resorts, motels,<br />
serviced apartments, caravan parks, ski lodges, casinos,<br />
caterers and many more.<br />
Once the employer has been determined as an<br />
establishment that is covered under the definition of<br />
hospitality industry in the HIGA, it is then a question<br />
of looking at Schedule A of the HIGA – Classification<br />
Structure and Definitions to determine whether the<br />
employee’s position fits under the HIGA.<br />
SCHEDULE A – CLASSIFICATION STRUCTURE<br />
AND DEFINITIONS<br />
Schedule A of the HIGA contains several streams<br />
including a food and beverage stream, kitchen stream,<br />
guest services stream, administration stream, security<br />
stream, leisure activities stream, stores stream,<br />
maintenance and trades stream and managerial<br />
staff stream.<br />
Each stream contains several grades, with a<br />
classification definition under each grade outlining<br />
the respective duties and any level of training required<br />
to be classified at that grade. Each grade also has<br />
a corresponding wage level number next to it. For<br />
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W O R K P L A C E R E L A T I O N S<br />
example under the Food and beverage stream a<br />
Food and beverage attendant grade 2 (wage level 2)<br />
classification is defined as an employee:<br />
“… who has not achieved the appropriate level of training<br />
and who is engaged in any of the following:<br />
• Supplying, dispensing and mixing liquor, including<br />
selling liquor from the bottle department;<br />
• Assisting in the cellar or bottle department<br />
• Undertaking general waiting duties for food and<br />
beverages or both, including cleaning tables;<br />
• Receiving money;<br />
• Attending a snack bar;<br />
• Performing delivery duties; and<br />
• Taking reservations, greeting and seating guests.”<br />
Once the classification wage level in Schedule A has<br />
been determined we can then ascertain the minimum<br />
hourly rate (excluding loadings) for the employee by<br />
cross checking the classification wage level with the<br />
corresponding wage level contained in Clause 18 of the<br />
HIGA – Minimum Rates.<br />
APPROPRIATE LEVEL OF TRAINING & TRADE<br />
QUALIFICATIONS<br />
A number of classification definitions in Schedule A<br />
make reference to the term appropriate level of training.<br />
There are several instances where an employee will be<br />
classified at a higher classification level in the respective<br />
stream where they have achieved the appropriate level<br />
of training.<br />
Appropriate level of training under the HIGA is defined<br />
under Clause 2 as an employee who:<br />
“(a) has completed an appropriate training program that<br />
meets the training and assessment requirements of<br />
a qualification or one or more appropriate units of<br />
competency forming part of a training package; or<br />
(b) has been assessed by a qualified skills assessor as<br />
having skills at least equivalent to those attained in<br />
an appropriate training program; or<br />
(c) as at 30 June 2010, has been doing the work of<br />
a particular classification for a period of at least<br />
3 months.”<br />
Those who are recruiting and subsequently classifying<br />
employees for roles need to ensure that when<br />
onboarding employees they obtain records of any<br />
relevant training that the new employee may have<br />
previously undertaken (e.g. Certificate II, III or higher in<br />
hospitality or cookery).<br />
The HIGA in Schedule A also makes references to<br />
grades that contain a tradesperson classification.<br />
For example the cooking stream refers to Cook<br />
Grade 3 (tradesperson) (wage level 4), Cook Grade<br />
4 (tradesperson) (wage level 5), and Cook Grade 5<br />
(tradesperson) (wage level 6).<br />
Where the classification level refers to tradesperson,<br />
the employee will need to be able to produce to the<br />
employer relevant trade qualifications as proof of<br />
evidence that they are trade qualified in order to be<br />
classified within that tradesperson classification level.<br />
NATIONAL STRUCTURE<br />
The HIGA is a national modern award which contains<br />
a classification structure under Schedule A which is<br />
applicable to employers and employees across Australia<br />
in the hospitality industry.<br />
The classification structure is a national structure and<br />
therefore does not contain references to any state or<br />
territory based legislation. We often get enquiries at<br />
the AHA|<strong>SA</strong> about whether an employee’s approval<br />
as a gaming employee or manager under the Gaming<br />
Machines Act 1992 (<strong>SA</strong>) or responsible person approval<br />
under the Liquor Licensing Act 1997 (<strong>SA</strong>) affects the<br />
level that the employee should be classified under. As<br />
there is no reference to these South Australian Acts,<br />
the HIGA does not make any distinction between<br />
classification levels based on whether an employee is<br />
approved as a gaming manager, gaming employee or<br />
responsible person.<br />
Ultimately the employee’s classification is defined<br />
according to the definition outlined within the<br />
classification level. For example one of the duties<br />
outlined under the Food and Beverage attendant grade<br />
3 (wage level 3) classification level is “attending a<br />
wagering terminal, electronic gaming terminal or similar<br />
terminal”. This is the only reference to gaming (outside<br />
of casinos) under the HIGA, there is no distinction as to<br />
whether someone is approved as a gaming employee or<br />
gaming manager under the Gaming Machines Act 1992<br />
(<strong>SA</strong>).<br />
MANAGERIAL CLASSIFICATION<br />
The HIGA provides a classification level under Schedule<br />
A.2.9 for managerial staff. There are parameters around<br />
which roles can be classified under the managerial<br />
classification.<br />
Firstly for a role to be considered under the managerial<br />
staff classification the employee needs to be employed<br />
in a hotel. A hotel is defined under Schedule A.2.9 as:<br />
“hotels, resorts, casinos, taverns, wine saloons, wine and<br />
spirit merchants retailing to the general public and other<br />
retail licensed establishments in or in connection with<br />
accommodation, with the selling of drinks, preparing and<br />
servicing food and drinks, cleaning and attending to the<br />
premises and all other associated services. “<br />
Having determined that the establishment is a hotel, we<br />
then need to look at the employees’ duties and level of<br />
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W O R K P L A C E R E L A T I O N S<br />
responsibility to ascertain if the employee falls within<br />
the managerial classification definition. The managerial<br />
classification definition is as follows:<br />
“ … an employee (however designated) who:<br />
• Under the direction of senior management is required<br />
to manage and co-ordinate the activities of a relevant<br />
area or areas of the hotel; and<br />
• Directs staff to ensure they carry out their duties in the<br />
relevant area or areas of the hotel; and<br />
• Implements policies, procedures and operating<br />
systems for the hotel “<br />
The employee must have also completed an<br />
appropriate level of training in business management<br />
or have relevant industry experience, including in<br />
supervising employees in one or more areas of a hotel.<br />
An indicative position that would fall under the<br />
managerial classification level is that of a Duty/<br />
Assistant Manager.<br />
If an employer has determined that the employee fits<br />
within the managerial classification structure based on<br />
the definition under Schedule A.2.9, the employer then<br />
has the option of either paying the role according to an<br />
hourly rate or alternatively under a salary arrangement.<br />
The rates of pay for managerial staff employees paid<br />
under an hourly rate are contained under Schedule B.5<br />
of the HIGA.<br />
Salary arrangements for managerial staff are contained<br />
under clause 18.2 and clause 25. Clause 18.2 stipulates<br />
the minimum annual salary that is required to be paid to<br />
a managerial staff employee. Clause 25 is the salaries<br />
absorption clause, where payment of at least an<br />
additional 25% above than the minimum salary under<br />
clause 18.2, exempts the employer from providing<br />
to the employee the benefit of terms and conditions<br />
within a range of clauses of the HIGA including - Breaks,<br />
Allowances, Overtime, Penalty Rates, Annual Leave<br />
Loading and additional public holiday arrangements.<br />
“It’s important for employers<br />
to classify their employees<br />
in accordance with the<br />
correct classification level<br />
of the HIGA.”<br />
There are some positions which are specifically<br />
excluded from the managerial classification of the<br />
HIGA and would therefore be considered award free.<br />
Positions that are excluded from award coverage<br />
include an employee who is required to undertake the<br />
duties of senior management or is responsible for a<br />
significant area of the operations of one or more hotels.<br />
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W O R K P L A C E R E L A T I O N S<br />
Indicative positions which are excluded from award<br />
coverage include: company secretary, chief accountant,<br />
human resources manager, financial controller, venue<br />
manager, general/hotel manager, executive assistant<br />
manager, regional manager.<br />
WHY IS IT IMPORTANT FOR EMPLOYERS TO<br />
CLASSIFY EMPLOYEES CORRECTLY?<br />
It’s important for employers to classify their employees<br />
in accordance with the correct classification level of<br />
the HIGA. A failure to pay the employee at the correct<br />
classification level will result in potentially significant<br />
backpayment of wages and entitlements.<br />
An employee also has the potential to make a claim in<br />
the South Australian Employment Tribunal or Court for<br />
an underpayment of wages and entitlements arising<br />
from being paid at the wrong classification level.<br />
Section 45 of the Fair Work Act 2009 (Cth) provides<br />
provisions which prohibit an employer from<br />
contravening a term of a modern award and can result<br />
in not only the awarding of backpay to an incorrectly<br />
classified employee under an award but also the<br />
provision of civil penalties applying to the employer if<br />
found guilty of a contravention.<br />
WHAT CAN EMPLOYERS DO TO ENSURE THEY<br />
CLASSIFY EMPLOYEES CORRECTLY?<br />
To ensure they are classifying employees correctly<br />
under the HIGA, it is imperative that employers<br />
undertake the following measures:<br />
• Ensure they have a job description which clearly<br />
outlines the duties and responsibilities that the<br />
employee is required to perform in their role and the<br />
level of qualifications they may be required to hold.<br />
• Ensure that based on the employees’ duties, level of<br />
responsibility and any appropriate level of training or<br />
qualifications required, the employer reads through<br />
Schedule A of the HIGA to determine the correct<br />
classification level for the employee.<br />
• Prior to the new employee starting obtain evidence<br />
of any prior training certifications and or trade<br />
qualifications.<br />
• Ensure that the employee’s HIGA classification level<br />
is clearly articulated in their contract of employment.<br />
• Contact the AHA|<strong>SA</strong> if further assistance or advice<br />
on employee classification levels is required.<br />
Back to Contents www.ahasa.asn.au | <strong>Hotel</strong> <strong>SA</strong> | 15
K I T C H E N E Q U I P M E N T<br />
Two Of The Stars Of<br />
Kitchen Equipment<br />
Efficiency is crucial to success in the fast-paced world<br />
of commercial kitchens. Even with the best staff, you’ll<br />
struggle with the right ‘tools’.<br />
Two hard-working pieces of equipment are the combi<br />
oven and the humble dishwasher.<br />
Some of the information in this article is for less<br />
experienced operators, with more high-level tips<br />
(and reminders) included later in the story.<br />
COMBI OVENS<br />
If you’re a hotel owner, a seasoned chef or a kitchen<br />
manager looking to improve your operations, the<br />
purchase of a new combi oven has to be in the frame.<br />
The combi oven revolutionised the way chefs work.<br />
Combining the functionalities of a traditional oven and<br />
a steamer, it offers a multitude of cooking options in<br />
one powerful appliance.<br />
Whether you’re baking bread, roasting meat, steaming<br />
vegetables, or even sous vide cooking, a combi oven<br />
can handle it all. This versatility not only saves space<br />
by eliminating the need for multiple appliances but also<br />
saves time and energy.<br />
The precise temperature and humidity control ensures<br />
consistent and even cooking results. This is especially<br />
crucial for large functions where a consistent output<br />
is necessary.<br />
KEY FEATURES AND FUNCTIONS OF A COMBI OVEN<br />
A combi oven typically consists of three main<br />
components: a heating element, a steam generator,<br />
and a control panel.<br />
The heating element provides the dry heat necessary<br />
for baking, roasting, and grilling. It is responsible for<br />
maintaining the desired temperature within the oven<br />
chamber. The steam generator, on the other hand,<br />
produces steam that can be injected into the oven<br />
chamber to add moisture to the cooking process. The<br />
control panel allows chefs to set precise temperature,<br />
humidity and cooking time parameters.<br />
Combi ovens usually come with several cooking<br />
modes, including steam, convection, combination<br />
(steam and convection), and even sous vide. Each<br />
mode serves a specific purpose and offers unique<br />
benefits. Understanding these modes and their<br />
applications is key to unlocking the full potential of<br />
your combi oven.<br />
TIPS FOR MAXIMISING EFFICIENCY OVEN<br />
1. Optimise cooking times and energy usage:<br />
Combi ovens offer the advantage of faster cooking<br />
times compared to traditional ovens. By utilising<br />
the precise temperature control and steam<br />
function, you can reduce cooking times without<br />
compromising on quality. This not only improves<br />
efficiency but also saves energy in the long run.<br />
For example, commercial kitchen equipment and<br />
cooking experts, Comcater, has combi oven solutions<br />
that conserve energy and increase sustainability,<br />
using highly sensitive sensors to detect and evaluate<br />
the current conditions in the cooking cabinet and<br />
adapt energy levels to meet the food requirements.<br />
This ensures food is cooked at the right temperature<br />
for the right amount of time — saving energy and<br />
16 | <strong>Hotel</strong> <strong>SA</strong> | www.ahasa.asn.au Back to Contents
K I T C H E N E Q U I P M E N T<br />
the cost of running ovens for too long or at too hot<br />
a temperature. Additionally, short preheating times<br />
eliminate the need for the standby mode commonly<br />
used with conventional appliances. The combi oven<br />
only needs to be on when cooking, reducing energy<br />
costs up to 70%.<br />
2. Invest in quality cookware: Invest in cookware<br />
that is compatible with the oven’s functionalities.<br />
Stainless steel pans and trays are ideal for even heat<br />
distribution and easy cleaning. Additionally, using<br />
perforated trays or steam pans can enhance the<br />
steam cooking process by allowing better steam<br />
circulation.<br />
3. Clean and maintain: Regular cleaning is essential<br />
for many reasons – but don’t be tempted to overlook<br />
your maintenance schedule. This is what will give<br />
you optimal performance and longevity of the oven.<br />
Clean filters and regularly inspect the door seal for<br />
any signs of wear or damage. Replace the seal if<br />
necessary to maintain optimal performance. The<br />
steam generator is a vital component of a combi<br />
oven. Consistently descale the steam generator<br />
according to the manufacturer’s instructions to<br />
remove mineral deposits and ensure efficient steam<br />
production. Failure to descale can lead to reduced<br />
performance and costly repairs.<br />
4. Train your staff: Especially in regional areas<br />
experiencing turnover, make sure that new<br />
staff working solo or in a very small team,<br />
fully understand the different cooking modes,<br />
temperature and humidity controls, and cleaning<br />
procedures for your specific oven. For example, do<br />
they understand that preheating a combi oven to the<br />
desired temperature will reduce the overall cooking<br />
time and ensure even heat distribution.Also, do<br />
they understand the art of batch cooking? A small<br />
amount of training can achieve substantial benefits.<br />
Comcater (see advertisement on facing page) was<br />
established in1979, and provides premium advice,<br />
training and equipment to help customers select the<br />
best equipment for their commercial kitchen. It has<br />
a nationwide team of over 150 experienced staff<br />
including chefs, service technicians and industry<br />
focused personnel. The company is dedicated to<br />
continuingto provide their customers with the latest<br />
advice and training.<br />
DID YOU KNOW?<br />
• Smoking: Some combi ovens offer smoking<br />
capabilities, allowing you to infuse your<br />
dishes with delicious smoky flavours.<br />
• Dehydrating: A combi oven can also be used<br />
for dehydrating ingredients, such as fruit,<br />
vegetables, and herbs. By using the lowtemperature<br />
mode with the fan on, you can<br />
gently remove moisture from your ingredients,<br />
preserving their flavours and textures for<br />
extended shelf life.<br />
For example:<br />
• “Dishy” staff should be educated on the proper<br />
use of detergents. Using the right products in the<br />
correct quantities ensures effective cleaning while<br />
preventing any damage to the dishwasher. Regular<br />
cleaning and maintenance should be emphasised<br />
to prevent the accumulation of debris and the<br />
formation of scale or mould.<br />
• Additionally, dishwasher attendants should be<br />
trained on troubleshooting common issues that<br />
may arise with the dishwasher. This includes<br />
identifying and addressing clogs, leaks or any other<br />
malfunctions. By being proactive in identifying and<br />
resolving problems, attendants can help prevent<br />
major breakdowns and minimise downtime in<br />
the kitchen.<br />
• All of your “dishies” should be trained on the correct<br />
loading and unloading techniques to maximise the<br />
machine’s capacity and efficiency. Overloading the<br />
dishwasher can lead to poor cleaning results and<br />
potential damage to the equipment.<br />
By instilling proper usage and care practices in<br />
dishwasher staff, hotels can protect their investment<br />
and ensure the longevity of their dishwashing<br />
equipment.<br />
HOW TO TRAIN DISHWASHER ATTENDANTS<br />
IN HOTEL KITCHENS<br />
Extending the Life of a Dishwasher<br />
A dishwasher is another significant investment for any<br />
hotel kitchen, and proper usage and care are essential<br />
to extend its life.<br />
This is in the hands of your staff - but training can be<br />
a challenge, especially for hotels that experience high<br />
staff turnover.<br />
18 | <strong>Hotel</strong> <strong>SA</strong> | www.ahasa.asn.au Back to Contents
Providing you<br />
with smarter food<br />
service solutions<br />
Consult an expert today, visit comcater.com.au<br />
Behind every great menu
K I T C H E N E Q U I P M E N T<br />
Attendants should also be encouraged to communicate<br />
any issues or concerns promptly. Whether it is a<br />
malfunctioning dishwasher, shortage of supplies,<br />
or any other challenges they may encounter, open<br />
communication allows for timely resolution and<br />
minimises disruptions in the workflow.<br />
Efficient workflow, effective communication and<br />
teamwork further enhance the performance of<br />
dishwasher attendants and contribute to the overall<br />
success of the kitchen.<br />
A range of AHA|<strong>SA</strong> Corporate Partners can assist with<br />
advice and planning.<br />
These include<br />
· Stoddart Food Service Equipment<br />
· Bunnings Group<br />
· Bunzl<br />
Hostplus is proud to offer hotel<br />
staff a wide range of investment<br />
options to suit their needs.<br />
Ultimately, their super is their<br />
money. They should be able to<br />
invest it their way. Find out more at<br />
hostplus.com.au/investments <br />
Super that puts your staff in<br />
control. That’s a plus.<br />
This information is general advice<br />
only and does not take into account<br />
your personal objectives, financial<br />
situation or needs. You should<br />
consider if this information is<br />
appropriate for you in light of<br />
your circumstances before acting<br />
on it. Please read the relevant<br />
Hostplus Product Disclosure<br />
Statement (PDS), available at<br />
hostplus.com.au before making<br />
a decision about Hostplus. For a<br />
description of the target market,<br />
please read the Target Market<br />
Determination (TMD), available at<br />
hostplus.com.au .<br />
Super that puts your<br />
staff in control<br />
Issued by Host-Plus Pty Limited<br />
ABN 79 008 634 704, AFSL 244392 as trustee<br />
for the Hostplus Superannuation Fund<br />
(the Fund) ABN 68 657 495 890, MySuper<br />
No 68 657 495 890 198.<br />
20 | <strong>Hotel</strong> <strong>SA</strong> | www.ahasa.asn.au Back to Contents
R EPGUIBOLNI AC L A N M EP ER TO IFNI GL SE<br />
David Carr with grandson.<br />
Where hotels shop.<br />
Creating the perfect<br />
dish starts with quality<br />
ingredients. That’s why<br />
Bidfood is Australia’s<br />
leading distributor to the<br />
foodservice industry and<br />
trusted by over 50,000 chefs.<br />
From dry and chilled items,<br />
quality meats, seafood,<br />
liquor and more, Bidfood<br />
provides all the ingredients<br />
for success.<br />
To find out more visit bidfood.com.au
W O M E N I N H O T E L S<br />
WOMEN<br />
IN<br />
HOTELS CONFERENCE <strong>2023</strong><br />
From managing staff, effective communication and social media tips, to<br />
personal energy and surviving adversity, the <strong>2023</strong> Women In <strong>Hotel</strong>s Conference<br />
was a smash hit.<br />
The inaugural Women In <strong>Hotel</strong>s Conference was held in 1994 - a result of the<br />
growing demand for a gender-specific educational and inspiring network.<br />
The following stories are a chronological summary of the <strong>2023</strong> event held at<br />
EOS. Future issues of <strong>Hotel</strong> <strong>SA</strong> will feature a range of topics in more depth.<br />
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Back to Contents www.ahasa.asn.au | <strong>Hotel</strong> <strong>SA</strong> | 23
W O R K P L A C E R E L A T I O N S<br />
4.0% ALC/ VOL
W O M E N I N H O T E L S<br />
OUR TIME TO SHINE<br />
“Women are the backbone of<br />
this state’s hospitality industry,”<br />
according to the Minister for<br />
Tourism, Zoe Bettison.<br />
Giving the opening address to<br />
the biennial Women In <strong>Hotel</strong>s<br />
Conference, she praised its 29-<br />
year history and the way it inspires<br />
delegates, allows them to share<br />
knowledge and to strengthen<br />
networks.<br />
• The Minister has attended the<br />
conference on several occasion.<br />
• She noted that women are often<br />
a key decision maker or director,<br />
that more female licensees are<br />
running their own venues and<br />
are in executive positions in<br />
accommodation.<br />
• Minister Bettison revealed that<br />
the current visitor spend of<br />
$9.4b was a record high, 16%<br />
up on pre-Covid levels. April was<br />
the strongest month on record<br />
thanks to two new events, LIV<br />
Golf and AFL Gather Round.<br />
• That spend flowed into hotels<br />
and bars, with higher room<br />
values.<br />
• She said the goal was to achieve<br />
that level of visitor nights and<br />
spending across the entire year.<br />
• The Minister urged hotel<br />
employees to be ambassadors<br />
for <strong>SA</strong>, saying “it is our time<br />
to shine.”<br />
• “Each and every one of you<br />
play a role... and your people<br />
connections make a difference.”<br />
WE’RE HERE TO HELP<br />
The strong message from AHA|<strong>SA</strong><br />
CEO, Anna Moeller, was: “We are<br />
here to help.”<br />
• She outlined the wide range of<br />
services provided by the AHA|<strong>SA</strong>,<br />
as well as the plethora of issues<br />
the Association is working on,<br />
including:<br />
• the Late Night Code<br />
• liquor restrictions<br />
• enterprise bargaining<br />
• licensing submissions<br />
• a gaming machine trading<br />
round review… and much<br />
more.<br />
• “Make sure you access our help<br />
when you need it,” she urged<br />
delegates. “We’re like your<br />
insurance cover.”<br />
Katherine Taylor, Manager of<br />
Accommodation and Tourism<br />
spoke about the formation of<br />
Accommodation Australia:<br />
• Accommodation Australia<br />
is the amalgamation of the<br />
accommodation division of the<br />
AHA and the Accommodation<br />
Association of Australia.<br />
• Not only will it provide a<br />
unified voice, the appointment<br />
of respected industry figure<br />
Jenny Lambert will “help<br />
Accommodation Australia<br />
tackle the number one issue<br />
holding back the sector – the<br />
skills crisis.”<br />
Natarsha Stevenson outlined her<br />
two roles at the AHA|<strong>SA</strong>: Chief of<br />
Staff to the CEO – a new position;<br />
and Manager of Policy and<br />
Research (Gaming Care).<br />
• The Chief of Staff role sees her<br />
working closely with Anna and<br />
is “an evolution” of the work she<br />
has been doing.<br />
• This includes meeting with<br />
industry representatives and<br />
key stakeholders, preparing<br />
submissions to government,<br />
briefing papers and engaging<br />
with government and other<br />
stakeholders to represent<br />
members.<br />
• Natarsha touched on a range of<br />
issues, including responses to<br />
the ongoing skills shortage, the<br />
Late Night Code and a review<br />
of training for gaming.<br />
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W O M E N I N H O T E L S<br />
HALL OF FAME<br />
INDUCTEES<br />
Loretta Wilmshurt<br />
Lisa Matthews<br />
Two industry role models – Lisa Matthews and Loretta<br />
Wilmshurst – have been inducted into the prestigious<br />
Women In <strong>Hotel</strong>s Hall of Fame.<br />
Both will be profiled in upcoming issues of <strong>Hotel</strong> <strong>SA</strong>.<br />
The award recognises those who have made a<br />
significant contribution to the South Australian hotel<br />
industry. This year, the presentations took place at a<br />
special dinner, held at the conclusion of the Women<br />
In <strong>Hotel</strong>s conference on August 22.<br />
Loretta was the first inductee of the night.<br />
She was described as a trailblazer, whose story is<br />
one of courage, determination, and a “steadfast<br />
commitment to building not just businesses, but vibrant<br />
communities”.<br />
Guests heard about her involvement in a wide<br />
range of hotels, from the Commonwealth <strong>Hotel</strong> in<br />
Pt Augusta, to transforming Spuds Roadhouse in<br />
Pimba near Woomera.<br />
The second inductee of the night, Lisa Matthews, is<br />
a third-generation member of the Matthews family.<br />
Her formal duties at the family hotels started in<br />
the office at the Feathers <strong>Hotel</strong> while she was<br />
at university: “Learning all aspects of the hotel,<br />
overseeing the tills, service during lock-ins, pulling<br />
beers and ensuring service excellence, she embraced<br />
every aspect of the Matthews Hospitality ethos and<br />
expectations.”<br />
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W O M E N I N H O T E L S<br />
WOMEN IN LEADERSHIP<br />
Bianca Dawson, Chief Training And<br />
Development Officer at Australian<br />
Venue Co, describes herself as a<br />
“leadership nerd”.<br />
“160 women talking about hospo is<br />
like Christmas,” said the founder of<br />
the successful HerHospo program.<br />
• Coming from a hospitality family,<br />
she quickly learned “the value of<br />
guest experience” and picked up<br />
her parents’ passion, describing<br />
it as “contagious” (although they<br />
did try to steer her away from<br />
hospitality).<br />
• On that point, Bianca noted that<br />
while 73% of teenagers say<br />
parents are biggest influence on<br />
them – few parents encourage<br />
their children to choose a career<br />
in hospitality.<br />
• “In a time of staff shortages, we<br />
need to be the industry of choice,”<br />
she said.<br />
• Around broad themes of<br />
education, inspiration and<br />
empowerment, she covered a<br />
wide range of topics – including<br />
gender equality and working<br />
with male leaders to help them<br />
overcome unconscious bias.<br />
These issues will be the focus of<br />
future stories in <strong>Hotel</strong> <strong>SA</strong>.<br />
EXCELLENCE:<br />
• Set levels of excellence and<br />
consequences. If you accept lower<br />
standards, your good performers<br />
start to perform poorly.<br />
LEADERSHIP:<br />
• Managers might know a hotel and<br />
its systems inside out. But are you<br />
a leader?<br />
• Don’t underestimate your value as<br />
a leader and how much people are<br />
looking to you.<br />
• “Accountability starts with us, as<br />
leaders.”<br />
EMPATHY:<br />
• “Authentic leadership is key.”<br />
• Be honest. You can admit to<br />
having a tough day.<br />
DELEGATION:<br />
• If you can’t have a day off, or<br />
your team is constantly calling<br />
you on your day off, “that is not a<br />
badge of honour”. Not being able<br />
to delegate will lead to burn out.<br />
• Consider using the BALM Model.<br />
RECRUITMENT:<br />
• “We are not great recruiters.”<br />
• When someone leaves, consider<br />
how the role might change.<br />
Don’t use a cookie cutter job<br />
description; it may not be<br />
relevant to your operation.<br />
• When someone has no<br />
experience, ask questions that<br />
reveal personality.<br />
FEEDBACK<br />
• The importance of specific and<br />
clear communication that is<br />
regular, immediate and in an<br />
appropriate location.<br />
• “Avoid the sh!# sandwich.”<br />
Delegates certainly related<br />
to this.<br />
• “What are you working on to<br />
improve?” Staff should be able to<br />
answer this question because of<br />
the regular feedback you provide.<br />
Back to Contents www.ahasa.asn.au | <strong>Hotel</strong> <strong>SA</strong> | 27
W O M E N I N H O T E L S<br />
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W O M E N I N H O T E L S<br />
PENGUIN BLOOM:<br />
LESSONS FOR ADVERSITY<br />
Photo courtesy Cameron Bloom<br />
Keynote speaker Samantha Bloom – the inspiration<br />
for the movie Penguin Bloom – delivered so many<br />
messages of inspiration it’s hard to know where<br />
to start.<br />
Living a dream existence, Sam’s life was turned<br />
upside down when she fell six metres onto concrete.<br />
Her devastating injuries included severe damage<br />
to her spinal cord, leaving her paralysed from the<br />
chest down.<br />
Struggling with suicidal depression, Sam tapped into<br />
the spirit of an injured magpie, “Penguin” , to piece<br />
together a new life and become a world-class athlete,<br />
author and household name.<br />
Encapsulated into a single sentence, her recovery<br />
almost sounds like a fairytale.<br />
Far from it… and Sam tells her story raw.<br />
Her style has been described as “unflinching”, and it is.<br />
It is a powerful insight into the “how” and “why” of an<br />
individual, who was broken physically and mentally,<br />
triumphing against devastating odds.<br />
Back to Contents www.ahasa.asn.au | <strong>Hotel</strong> <strong>SA</strong> | 29
W O M E N I N H O T E L S<br />
LESSONS<br />
Delegates at the Women<br />
In <strong>Hotel</strong>s Conference were<br />
taken into Sam’s “battle with<br />
the darkness”. She admitted<br />
that she found herself “filled<br />
with shame and anger”,<br />
“hated waking up” and<br />
“craved oblivion”.<br />
Such ‘confessions’ make<br />
her messages all the more<br />
powerful. While self-help<br />
gurus tout similar lessons,<br />
they lack the lived misery that<br />
is at the core of Sam’s advice.<br />
Lessons such as:<br />
• While “some things suck”,<br />
don’t let misery block you<br />
from great happiness.<br />
You may be “shocked that<br />
so much can change for<br />
the better in a relatively<br />
short time”.<br />
• Make your dreams happen today, not tomorrow.<br />
• “Frequent lows and rare highs - gravel and diamonds<br />
- that’s what almost everyone’s life journey looks<br />
like, and mine is no exception.”<br />
• While we are stronger than we think we are, we<br />
can’t do it alone. Ask for help instead of giving up or<br />
surrendering to self pity.<br />
• “Don’t fixate on what you can’t do, or don’t have.”<br />
• Nothing feels as good as helping others.<br />
Sam shared her story because, as she puts it, “anything<br />
is possible if you are creative and determined enough to<br />
make it happen.”<br />
A compelling part of the day was a discussion about<br />
the difficulties of access in the hotel sector, which was<br />
brought to life by this video .<br />
Future issues of <strong>Hotel</strong> <strong>SA</strong> will feature advice on how to<br />
improve access at your property.<br />
A week following Sam’s presentation, she travelled to<br />
the U<strong>SA</strong> to compete at the US Para Surf Championships<br />
and became a three times World Champion in the<br />
unassisted category.<br />
You can find more information about Sam here .<br />
Photo courtesy Cameron Bloom<br />
Photo courtesy Cameron Bloom<br />
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W O R K P L A C E R E L A T I O N S<br />
Great Taste.<br />
Low Carb.<br />
How Good.
X<br />
WOMEN IN HOTELS<br />
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W O M E N I N H O T E L X<br />
S<br />
Back to Contents www.ahasa.asn.au | <strong>Hotel</strong> <strong>SA</strong> | 33
X<br />
WOMEN IN HOTELS<br />
Photos from the highly successful Women In <strong>Hotel</strong>s Conference and the Hall Of Fame dinner.<br />
If you weren’t there, make sure you don’t miss the next event in 2025.<br />
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W O M E N I N H O T E L X<br />
S<br />
Back to Contents www.ahasa.asn.au | <strong>Hotel</strong> <strong>SA</strong> | 35
W O M E N I N H O T E L S<br />
HOTEL BRANDING<br />
INSIGHTS<br />
Jordaine Chattaway, Brand Strategist from Fuller<br />
Brand Communication, used practical examples<br />
when she addressed the conference. Messages<br />
included:<br />
• A brand is not a logo and a visual identity is just<br />
the tip of the iceberg when developing branding<br />
for your business.<br />
• Create something unique as a selling point,<br />
focusing on:<br />
• Purpose: why people should come to your<br />
hotel. Be authentic.<br />
• Position: what makes you unique, your “secret<br />
sauce” and why someone might choose your<br />
venue over another.<br />
• Personality: list the traits that match your<br />
business.<br />
• Promise: what can you guarantee every time?<br />
Make it attainable but also stretch yourself.<br />
• Proof points: this is a list of ways you deliver<br />
on your brand promise. It should not change<br />
over time.<br />
• Jordaine also provided an insight into several<br />
branding projects that Fuller had been involved<br />
with – Eyre Peninsula and The Prairie <strong>Hotel</strong>.<br />
To find out more go to fuller.com.au or contact<br />
Paul Kitching at paul.kitching@fuller.com.au <br />
or 0413490573.<br />
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W O M E N I N H O T E L S<br />
MINDFUL<br />
COMMUNICATION<br />
AND CONNECTTION<br />
Poor workplace communications leads to lost sales,<br />
low morale and missed performance goals, according<br />
to author, writer and speaker Summer Land from<br />
EQ Minds.<br />
She offered the following advice to conference<br />
attendees:<br />
• People only hear 7%; tone of voice and body<br />
language make up 93%.<br />
• After people have left your presence, do they feel up<br />
and inspired, or have you brought them down?<br />
• This was followed up, half-jokingly, with the<br />
observation: “Some people light up a room when<br />
they leave.”<br />
• Summer counselled each individual to take<br />
responsibility for their energy. What energy do you<br />
want to bring where and when?<br />
HOW TO SHIFT YOUR ENERGY<br />
Summer offered the following techniques for mindful<br />
energy shifts:<br />
• Ask: is this energy helping me or harmful?<br />
• Smile<br />
• Breath work. Deep breaths. Fastest way to calm.<br />
• Walking also calms you down. Even a simple walk<br />
around the block.<br />
• Use music to settle yourself or pump yourself up.<br />
• Meditate.<br />
• Journaling. Vents your feelings on paper.<br />
Difficult conversations:<br />
• Undertake in person<br />
• Avoid public shaming<br />
• State what it’s about from the start<br />
• Ask a lot of questions<br />
• Avoid “I” and “Me” – it’s about “Us”<br />
• Don’t use a nice compliment and then “but”.<br />
It negates the compliment.<br />
Email or in person?<br />
• An email will always be read in the tone of the other<br />
person’s mood.<br />
• If it is high stakes, try and have the conversation in<br />
person or over the phone.<br />
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W O M E N I N H O T E L S<br />
SUSTAINABILITY<br />
SUSTAINABILITY CAN CUT COSTS<br />
A five-person panel on sustainability left delegates with<br />
a better understanding of how sustainability measures<br />
can cut costs, not add to them.<br />
Chaired by KE<strong>SA</strong>B CEO Wendy Bevan, the panel also<br />
explained how hotels could gain an employment<br />
advantage by showcasing their commitment to good<br />
environmental practices.<br />
Key advice:<br />
Sarah Bruns, KE<strong>SA</strong>B.<br />
• Having worked in hotels, she stressed the<br />
importance of educating staff in a way they can<br />
relate to.<br />
• Bring them along on the journey. Involve the people<br />
around you. Make it personal.<br />
• Early wins can provide the basis for more ambitious<br />
measures.<br />
• Just get started!<br />
Claire Kneller, Managing Director of WRAP<br />
Asia Pacific<br />
. • Reducing food waste in hotels makes financial<br />
sense. Can be low monetary cost or no cost, but it<br />
will involve a time investment.<br />
• Cited an example of a large hotel that halved its<br />
food waste in 15 weeks.<br />
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W O M E N I N H O T E L S<br />
• The average benefit to cost ratio is 7:1. $1 spent<br />
saves $7.<br />
• Over 70% recoup their investment in one year, and<br />
95% in 2 years.<br />
• Average site saved 4c on every dollar of COGS.<br />
• How to:<br />
• Measure your food waste.<br />
• Engage your staff<br />
• Rethink your buffet – reduce food over<br />
production. Staff can tell you what foods are<br />
not eaten.<br />
• Engage with suppliers about bespoke ordering.<br />
It cuts your food purchasing cost.<br />
• Repurpose your excess food.<br />
Jessica Wundke, Manager Policy Reform at Green<br />
Industries <strong>SA</strong>.<br />
• Food waste diversion - get your waste into a<br />
composting system, rather than landfill.<br />
• <strong>SA</strong> system is great and leads to the regeneration of<br />
soil in <strong>SA</strong>.<br />
• Green Industries <strong>SA</strong> can assist, including tips and<br />
signage.<br />
• Single use plastics: discussion around compostable<br />
options where single use can’t be avoided. (More on<br />
this in future issues of <strong>Hotel</strong> <strong>SA</strong>.)<br />
• You won’t be perfect first time. Look<br />
back and reflect – what could we have done better?<br />
• Make it a game. Make it a competition. Keep trying,<br />
don’t give up.<br />
Nick Palousis, Founder and CEO for 2XE.<br />
• Spoke about ‘how to win’ by reducing energy, waste<br />
etc to cut costs.<br />
• About to launch a project with the AHA|<strong>SA</strong>. They<br />
have assessed 70 pubs of all sizes.<br />
“The boring stuff” tends be simple and provides<br />
good returns:<br />
• Refrigeration systems are the least maintained.<br />
Clean the filters and condensing coils<br />
• Lighting – upgrade to LED because it uses 80%<br />
less energy and produces a lot less heat, so air<br />
conditioning does not have to work as hard.<br />
• Calculate your greenhouse gas emissions footprint –<br />
government is mandating it for large business<br />
next year.<br />
• How do you increase revenue from being more<br />
sustainable? Corporate customers want green<br />
accommodation. It gets included in their emissions<br />
data. Gives you a point of difference if you can<br />
provide this information.<br />
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XWW O M E N I N H O T E L S<br />
SOCIAL MEDIA TRENDS<br />
Simone Douglas, owner of<br />
Digital Media AOK, gave<br />
a hands-on presentation<br />
on TikTok and Instagram<br />
Reels, offering the<br />
following advice:<br />
INSTAGRAM REELS:<br />
THE NEW FRONTIER<br />
FOR HOTELS AND PUBS<br />
Craft a Creative Blueprint: Before you even think<br />
about hitting that record button, sit down and map<br />
out a creative plan. Align each reel with your business<br />
goals and brand identity. This isn’t just content; it’s a<br />
strategic move.<br />
Find Your Unique Voice: Don’t just be another hotel or<br />
pub on Instagram. Establish a creative voice that sets<br />
you apart. Consistency in format and theme will make<br />
your reels instantly recognizable.<br />
The Power of Music: Music isn’t just an add-on; it’s a<br />
mood-setter. Choose tracks that resonate with your<br />
brand’s vibe and message. But remember, always<br />
respect copyright laws.<br />
Hashtags Aren’t Optional: Think of hashtags as the<br />
SEO of Instagram. Use them wisely to increase the<br />
discoverability of your reels.<br />
Foster Conversations: Want to know what your<br />
audience thinks? Ask them! Pose a question in your reel<br />
to encourage comments and discussions.<br />
Master the Art of Captions: A compelling caption can<br />
be the difference between a scroll and a stop.<br />
Use caption starters to hook your audience and keep<br />
them engaged.<br />
Entertain to Retain: Sure, reels should be fun<br />
and entertaining, but don’t forget they can also<br />
be informational. Use them to showcase special<br />
offers, happy hour deals, or upcoming events at your<br />
establishment.<br />
TIKTOK: WHERE EVERY SECOND COUNTS<br />
Strategize Your Profile Link: You get one clickable URL,<br />
make it count. Whether it’s your homepage, a special<br />
promo landing page, or even a blog post, choose a link<br />
that serves your business goals.<br />
Content That Resonates: You can’t connect if you don’t<br />
resonate. Pay attention to your audience’s likes and<br />
dislikes, and tailor your content accordingly.<br />
Diversify to Amplify: Don’t put all your eggs in one<br />
content basket. Mix it up with different types of<br />
videos to appeal to a broader audience and keep<br />
your feed fresh.<br />
Invest in TikTok Ads: Want instant visibility? Consider<br />
investing in TikTok advertising. It’s like giving your<br />
business a shot of social media adrenaline.<br />
Metrics That Matter: Don’t get lost in the numbers.<br />
Focus on what truly counts. Video views get eyes on<br />
your content, but likes, comments, and shares measure<br />
engagement and brand affinity.<br />
So, there you have it! Implement these tips and watch<br />
your social media game transform. And hey, if you’ve<br />
got questions or want to share your success stories,<br />
don’t hesitate to reach out.<br />
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W O M E N I N H O T E L X<br />
S<br />
ENTERTAINMENT<br />
AND MEDIA TRENDS<br />
Tracy Adams, State Sales Manager (<strong>SA</strong>/NT) at Big<br />
Screen Video, gave an insight into the future of<br />
large screens.<br />
• This included global trends and innovations;<br />
from outlier $2.3bn dome project in Las Vegas,<br />
which uses mesh LED the size of hockey pucks;<br />
to 3D/anamorphic content, seen throughout the<br />
world from Tokyo to London, but not replicable in<br />
Australia due to road laws .*<br />
• Relevant to the South Australian hotel market, pubs<br />
can consider more achievable options such as:<br />
• LED video walls with split screen functionality,<br />
with the option for hotel staff to be able to control<br />
the screen remotely, using a touchpad or remote<br />
tablet as opposed to accessing a control room.<br />
This allows screening of multiple sports and even<br />
advertising for the hotel; making video walls “not<br />
just a big TV”<br />
• This exact style of screen can be seen in the<br />
Chandelier Bar in SKYCITY or the REZZ<br />
• Ticker wraps are the next big thing, with<br />
Winghaus in QLD shown as an example, at 23m<br />
long wrapped around the venue’s bar.<br />
Live content feeds (such as odds) keep punters<br />
engaged & venues can run relevant specials<br />
• Rise in popularity of curved screens in hospo<br />
venues interstate<br />
Danielle Mullins, TAB Wagering Sales Executive,<br />
covered a wide range of topics, from a vibrant new<br />
look for TAB, to their ongoing support of the South<br />
Australian hotels industry<br />
The exciting refresh of the iconic TAB brand, with the<br />
launch of the “We’re On” identity, is just the beginning<br />
of a comprehensive rebrand. The refresh includes a<br />
vibrant new colour palette and spans a wide array<br />
of touchpoints, from revamped marketing materials<br />
and captivating content to eye-catching merchandise<br />
and signage that will cover the extensive TAB Retail<br />
network.<br />
Danielle also outlined TAB’s ongoing support of<br />
AHA|<strong>SA</strong> members, including:<br />
• Digital Commissions paid for ID Verified TAB<br />
Accounts opened in-venue<br />
• Retail-exclusive offers delivered via Venue Mode on<br />
the TAB App<br />
• Exclusive Racing & US Sport content via SKY<br />
Racing & Sports<br />
• Path to zero SKY Racing fees by July 2024.<br />
TAB has also recently launched the new debatingcreating<br />
‘Sport is our Sport’ campaign, which is<br />
currently showing on TV screens across the nation,<br />
billboards, in cinemas and, of course, in venue.<br />
• To tease the campaign, TAB started a conversation<br />
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XW O M E N I N H O T E L S<br />
around the country which asked one contentious<br />
question – what is Australia’s national sport?<br />
• TAB customers weighed in on the debate and 35%<br />
of survey participants said AFL is Australia’s national<br />
sport. At the same time as polling customers, TAB<br />
asked their team members and found 41% think<br />
cricket is our national sport.<br />
• Regardless of the results, one thing is clear: Aussies<br />
will play, support and conquer almost any sport.<br />
Which means there is only one logical answer…<br />
Sport is our Sport.<br />
MUSIC MAKES THE DIFFERENCE<br />
Music<strong>SA</strong> is the state’s peak body and advocate for the<br />
contemporary music industry.<br />
Due to scheduling issues, Christine Schloithe, CEO of<br />
Music<strong>SA</strong>, was unable to present on the day, but made<br />
the following points:<br />
Good Music Month:<br />
• Music<strong>SA</strong> has developed and launched a new project<br />
to support venues and artists, to promote South<br />
Australia as a live music destination and elevate<br />
Adelaide as Australia’s only UNESCO City of Music.<br />
• Called Good Music Month, it’s a new annual<br />
open-access state-wide festival highlighting live<br />
music that runs the full month of November:<br />
www.goodmusicmonth.com.au <br />
Why do venues book live artists and musicians?<br />
• Artists add a layer of entertainment<br />
• Attract customers<br />
• Artists add ambience to and activate spaces<br />
and venues<br />
• Provide a point of difference<br />
• Artists provide another point of contact for your<br />
local community to engage with your venue.<br />
Current trends and challenges in live music:<br />
• Small-medium live music venues are doing it<br />
particularly tough. Business costs have increased,<br />
audience trends have changed since the pandemic<br />
and the market of local and touring acts is still<br />
rebuilding<br />
• Adelaide has always been known for ‘late’ ticket<br />
sales for live music events. This is still the case but<br />
the rest of Australia is now experiencing a consumer<br />
lag in ticket sales and ticket sales for music in<br />
venues is slow across the board<br />
• The music industry continues to face chronic staff<br />
and skill shortages. The industry is focusing on<br />
pathways, training and rebuilding a workforce with<br />
expert skills<br />
• Audiences aren’t going out as much as they used<br />
to. The pandemic changed our appetite for ‘live<br />
performance’ and the more recent economic<br />
pressures are starting to bite<br />
• Young audiences appear to have a different<br />
relationship with alcohol in venues, which is<br />
challenging the traditional venue business<br />
models. For some younger audiences, it’s the<br />
cost of alcohol and for others, it’s a health and<br />
lifestyle choice<br />
Despite a seemingly bleak landscape, it is not all<br />
bad news. Live music is strong and resilient in South<br />
Australia and the industry is rebuilding and adapting.<br />
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X<br />
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To find our<br />
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Mobile: 0427 893 290<br />
nick.atkins@ncr.com<br />
Visit us at ncr.com<br />
*Subject to card issuer availability
M E M B E R A D V I C E<br />
ACCOUNTANCY SERVICES<br />
Bentleys <strong>SA</strong> 8372 7900<br />
Perks Accountants & Wealth Advisers<br />
08 8273 9300<br />
Winnall & Co. 8379 3159<br />
ARCHITECTS & INTERIOR<br />
DESIGNERS<br />
Mister Lincoln 0402 777 326<br />
Studio Nine Architects 8132 3999<br />
ART & FRAMING<br />
Art Images Gallery 8363 0806<br />
ATMS<br />
Banktech 0408 462 321<br />
Cashzone 1300 305 600<br />
Next Payments 1300 659 918<br />
AUDIO VISUAL<br />
Big Screen Video 1300 244 727<br />
Novatech Creative Event Technology<br />
8352 0300<br />
BACKGROUND MUSIC<br />
Foxtel Music 1300 148 729<br />
Moov Music 1300 139 913<br />
Zoo Business Media 07 5587 7222<br />
BANKING & FINANCE<br />
Bank <strong>SA</strong> 0403 603 018<br />
Perks Accountants & Wealth Advisers<br />
08 8273 9300<br />
BEVERAGE GASES<br />
BOC Limited 0424 647 568<br />
Supagas 8252 7472<br />
BEVERAGES<br />
Accolade Wines 8392 2238<br />
Australian Liquor Marketers 8405 7744<br />
Big Shed Brewing Concern 8240 5037<br />
Campari Group 02 9478 2727<br />
Carlton & United Breweries 13 BEER (13 2337)<br />
Coca-Cola Europacific Partners 8416 9547<br />
Coopers Brewery 8440 1800<br />
CUB Premium Beverages 8416 7819<br />
Diageo Australia 0401 120 872<br />
Empire Liquor 8371 0088<br />
Lion 8354 8888<br />
Liquor Marketing Group 8416 7575<br />
Oatley Fine Wine Merchants 1800 628 539<br />
Options Craft Liquor Merchants 8346 9111<br />
Pernod Ricard Australia 8208 2400<br />
Samuel Smith & Son 8112 4200<br />
Treasury Wine Estates 8301 5400<br />
BOOKKEEPING<br />
Perks Accountants & Wealth Advisers<br />
08 8273 9300<br />
Winnall & Co. 8379 3159<br />
CASH HANDLING / TERMINALS<br />
Banktech 0408 462 321<br />
BK Electronics 0431 509 409<br />
Cardtronics 03 9574 4878<br />
Coms Systems 0408 462 321<br />
GBay/Aruze Gaming 0424 700 888<br />
Next Payments 1300 659 918<br />
CLEANING & HYGIENE SUPPLIES<br />
Bunnings Group 0435 630 660<br />
Bunzl 08 8245 6222<br />
CLEANING COMPANIES<br />
A Cleaner World 0426 887 364<br />
SCS Group 1300 664 647<br />
COFFEE SUPPLIERS<br />
Grinders Coffee 1300 476 377<br />
COMPUTER & IT SERVICES<br />
Boylen 8233 9433<br />
Compnow 8133 8000<br />
DEFIBRILLATORS<br />
AED Authority 03 8710 8666<br />
St John 1300 78 5646<br />
ENERGY & SOLAR SOLUTIONS<br />
Class A Energy Solutions 8391 4853<br />
PowerMaintenance 1300 700 500<br />
Trans Tasman Energy 1300 118 834<br />
EQUIPMENT/SUPPLIES/HARDWARE<br />
Bunnings Group 0435 630 660<br />
Bunzl 08 8245 6222<br />
FACIAL RECOGNITION TECHNOLOGY<br />
COMS Systems 1800 324 918<br />
Vix Vision 0400 310 326<br />
FINANCIAL PLANNING<br />
Perks Accountants & Wealth Advisers<br />
08 8273 9300<br />
Winnall & Co. 8379 3159<br />
FIRST AID<br />
St John 1300 360 455<br />
FOOD SERVICES<br />
Bidfood 0427 099 558<br />
Galipo Foods 8168 2000<br />
PFD Foodservice 8114 2300<br />
Thomas Foods 8162 8400<br />
FURNISHINGS<br />
Concept Collections 1300 269 800<br />
Mister Lincoln 0402 777 326<br />
GAMBLING SERVICES<br />
The Lott 132 315<br />
UBET 8354 7300<br />
GAMING ANALYSIS<br />
Independant Gaming Analysis 8376 6966<br />
Winnall & Co 8379 3159<br />
GAMING FLOAT RECONCILIATION<br />
GBay/Aruze Gaming 0424 700 888<br />
GAMING LOYALTY<br />
Bluize 1300 557 587<br />
GAMING MACHINE SERVICES<br />
Ainsworth Game Technology 0409 171 616<br />
Aristocrat Technologies Australia 8273 9900<br />
Coms Systems 0409 283 066<br />
GIFT CARDS<br />
The Card Network 1300 375 346<br />
GBay/Aruze Gaming 0424 700 888<br />
IGT 8231 8430<br />
Independant Gaming Analysis 8376 6966<br />
Konami Australia Pty Ltd 0409 047 899<br />
MAX 8275 9700<br />
Scientific Games to Light & Wonder<br />
0400 002 229<br />
Statewide Gaming 0448 076 144<br />
HEALTH INSURANCE<br />
Bupa 1300 662 074 (#2146982)<br />
HOTEL BRO KERS<br />
Langfords <strong>Hotel</strong> Brokers 0410 605 224<br />
McGees Property <strong>Hotel</strong> Brokers 8414 7800<br />
HOTEL M ANAGEMENT<br />
H&L Australia Pty Ltd 1800 778 340<br />
HOTEL M ARKE TING<br />
Digital Marketing AOK 1300 658 543<br />
INFORMATION SYSTEMS/SITE PREP<br />
Max Systems 8275 9700<br />
INSURANCE<br />
Aon Risk Solutions 8301 1111<br />
KITCHEN & BAR EQ UIPMENT<br />
Bunnings Group 0435 630 660<br />
Bunzl 08 8245 6222<br />
Stoddart Food Service Equipment<br />
0468 923 320<br />
LEGAL SERVICES<br />
Eckermann Lawyers 8235 3990<br />
Piper Alderman Lawyers 8205 3318<br />
Ryan & Co Solicitors 0421 595 815<br />
Wallmans Lawyers 8235 3018<br />
MEDI A<br />
FIVEaa 8419 1395<br />
Foxtel 1300 138 898<br />
Solstice Media 8224 1600<br />
MIGRATIO N<br />
Migration Solutions 8210 9800<br />
ONHOLD/MES<strong>SA</strong>GING<br />
1800 ON HOLD 8125 9370<br />
PAYROLL & HR RESOURCES<br />
Perks Accountants & Wealth Advisers<br />
08 8273 9300<br />
Tanda 1300 859 117<br />
Winnall & Co. 8379 3159<br />
POS SYSTEMS<br />
Bepoz 1300 023 769<br />
Bluize 1300 557 587<br />
H&L Australia Pty Ltd 1800 778 340<br />
PROPERTY VALUATIONS<br />
Knight Frank Valuations & Advisory<br />
8233 5222<br />
RETAIL LIQUOR MARKETING<br />
Liquor Marketing Group 8416 7575<br />
SIGNAGE & PROMOTIONAL ITEMS<br />
The Banner Crew 8240 0242<br />
SPORTS & ENTERTAINMENT MEDIA<br />
Foxtel 1300 790 182<br />
STAFF TRAINING & RECRUITMENT<br />
Adelaide Institute of Hospitality 8338 1492<br />
The Kingsmen 0410 416 655<br />
Maxima 8340 7766<br />
Perks Accountants & Wealth Advisers<br />
08 8273 9300<br />
St John 1300 360 455<br />
SUPERANNUATION<br />
HostPlus 0418 327 607<br />
WEBSITES<br />
Boylen 8233 9433<br />
44 | <strong>Hotel</strong> <strong>SA</strong> | www.ahasa.asn.au Back to Contents
GAMING CARE<br />
GAMING CARE works with all South Australian <strong>Hotel</strong>s with gaming<br />
machines to reduce the harm caused by problem gambling.<br />
Providing the hotel industry with the capacity to respond to community concerns related<br />
to the harm associated with gambling by contributing to early intervention and support<br />
for problem gamblers and their families.<br />
Minimising the harm caused by problem gambling behaviour by fostering a compliant<br />
and proactive industry that works with regulators, gambling help services and gaming<br />
patrons to minimise harm caused by gambling.<br />
Assisting licensees and hotel staff with their compliance obligations, and supporting<br />
venue staff through education and training regarding the recognition of problem<br />
gambling indicators and assisting in accurately documenting patron behaviour.<br />
Providing licensees and hotel staff with the confidence and skills required to engage<br />
directly with patrons who are showing indicators of potential problem gambling, enabling<br />
them to intervene early and refer the patron to a gambling help service, or other support<br />
options if required.<br />
Contact your local Gaming Care Officer, or our Office, for<br />
information on how Gaming Care can assist your venue.<br />
T 08 8100 2499 F 08 8232 4979<br />
E info@gamingcare.org.au<br />
4th Floor AHA|<strong>SA</strong> House<br />
60 Hindmarsh Square, Adelaide <strong>SA</strong> 5000<br />
For any assistance or support<br />
please contact your local<br />
Gaming Care Officer, or our<br />
office for information on how<br />
Gaming Care can assist your<br />
venue.
CORPORATE PARTNERS <strong>2023</strong>/24<br />
GAMING CARE<br />
D I A M O N D<br />
P L A T I N U M<br />
G O L D<br />
S I L V E R<br />
131 733<br />
AED Authority<br />
Ainsworth Game Technology<br />
Boylen<br />
Campari Group<br />
Konami<br />
pfdfoods.com.au<br />
Australia Pty Ltd<br />
For full product range and details<br />
of your nearest branch<br />
Light & Wonder<br />
Options Craft Liquor Merchants<br />
Ryan & Co. Solicitors<br />
Australian Liquor Marketers<br />
Digital Marketing AOK<br />
Liquor Marketing Group<br />
PFD063 <strong>Hotel</strong> <strong>SA</strong> Advert (1/4 Page).indd 1<br />
18/05/09 11:47 AM<br />
Samuel Smith & Son<br />
Bank<strong>SA</strong><br />
Big Screen Video<br />
Bluize<br />
Empire Liquor<br />
Foxtel<br />
IGT<br />
Novatech Creative Event<br />
Technology<br />
Oatley Fine Wine Merchants<br />
Stoddart Food Equipment<br />
Tanda<br />
B R O N Z E<br />
1800 ON HOLD<br />
Cashzone<br />
Langfords <strong>Hotel</strong> Brokers<br />
St John<br />
A Cleaner World (ACW)<br />
Adelaide Institute of Hospitality<br />
Banktech<br />
Bentleys Accountants<br />
Big Shed Brewing Concern<br />
BK Electronics<br />
BOC Limited<br />
Bunnings Group<br />
Bunzl<br />
Class A Energy Solutions<br />
Compnow<br />
COMS Systems<br />
Concept Collections<br />
Eckermann Lawyers<br />
GBay/Aruze Gaming<br />
Independant Gaming Analysis<br />
Knight Frank Valuations &<br />
Advisory <strong>SA</strong><br />
McGees Property <strong>Hotel</strong> Brokers<br />
Next Payments<br />
Perks Accountants & Wealth<br />
Advisers<br />
Piper Alderman Lawyers<br />
PowerMaintenance<br />
SCS Group<br />
Solstice Media<br />
Statewide Gaming<br />
Studio Nine Architects<br />
Supagas<br />
The Banner Crew<br />
The Kingsmen<br />
Trans Tasman Energy Group<br />
Vix Vision<br />
Wallmans Lawyers<br />
Winnall & Co<br />
H O T E L I N D U S T R Y S U P P O R T E R<br />
Art Images Gallery<br />
Maxim<br />
Bupa<br />
Migration Solutions<br />
The Card Network<br />
46 | <strong>Hotel</strong> <strong>SA</strong> | www.ahasa.asn.au Back to Contents
L I C E N S E E T R A N S F E R S<br />
SEPTEMBER <strong>2023</strong><br />
HOTEL LOCATION EFFECTIVE DATE NEW LICENSEE<br />
Republic Norwood Magill 31.07.23 <strong>Hotel</strong> Republic Pty Ltd<br />
Springton <strong>Hotel</strong> Springton 04.08.23 Tammara Lee Crossman<br />
Golden Port Tavern Port Adelaide 05.08.23 PA Globe <strong>Hotel</strong> Pty Ltd<br />
Oakbank <strong>Hotel</strong> Oakbank 14.08.23 Redford Group Pty Ltd<br />
Austral Motel <strong>Hotel</strong> Quorn 15.08.23 Marcia Jean Hardy, Maxwell George Preedy and Jason David Smith<br />
N E W A H A | S A M E M B E R S<br />
South Aussie <strong>Hotel</strong>, Mount Gambier<br />
OFFICE HOLDERS<br />
CONTACT<br />
OFFICE<br />
Level 4, 60 Hindmarsh<br />
Square, Adelaide <strong>SA</strong> 5000<br />
POSTAL<br />
PO Box 3092,<br />
Rundle Mall <strong>SA</strong> 5000<br />
P (08) 8232 4525<br />
P 1800 814 525 Toll Free<br />
F (08) 8232 4979<br />
E information@ahasa.asn.au<br />
W www.ahasa.asn.au<br />
EXECUTIVE COUNCIL<br />
DAVID BASHEER<br />
<strong>SA</strong>M McINNES<br />
President<br />
Secretary Treasurer<br />
MATTHEW BINNS MATTHEW BRIEN<br />
Vice President<br />
Executive Council<br />
LUKE DONALDSON ANNA HURLEY<br />
Deputy Vice President Executive Council<br />
COUNCIL<br />
BRAD BARREAU<br />
ANDREW BULLOCK<br />
SIMONE DOUGLAS<br />
TREVOR EVANS<br />
JASON FAHEY<br />
TRENT FAHEY<br />
COREY FARMER<br />
ELISE FASSINA<br />
JAMES FRANZON<br />
TONY FRANZON<br />
JOHN GIANNITTO<br />
TOM HANNAH<br />
ANDREW KEMP<br />
Executive Council<br />
MATT ROGERS<br />
Executive Council<br />
PETER JOHNSON<br />
JASON KELLY<br />
GUY MATTHEWS<br />
KAREN MILESI<br />
ANDREW PLUSH<br />
DARREN STEELE<br />
ADMINISTRATION<br />
ANNA MOELLER<br />
CEO<br />
NATARSHA STEVENSON<br />
Chief of Staff<br />
ALI<strong>SA</strong> WENZEL<br />
Financial Controller<br />
OWEN WEBB<br />
Workplace Relations, Liquor<br />
Licensing & Gaming<br />
GARY COPPOLA<br />
Legal and Advocacy<br />
SCOTT VAUGHAN<br />
Membership & Business<br />
Services<br />
KATHERINE TAYLOR<br />
Accommodation<br />
Australia (<strong>SA</strong>) and<br />
Tourism<br />
Communications<br />
LUCY RANDALL<br />
Events & Partnerships<br />
DIDIER VOLLERIN +<br />
Liquor & Gaming<br />
LIZ TURLEY<br />
Training Coordinator<br />
BELINDA RICHARD<br />
Executive Assistant<br />
Views expressed in <strong>Hotel</strong> <strong>SA</strong> are not necessarily those of the AHA|<strong>SA</strong> or the publisher and neither can accept, and therefore disclaims any liability, to any party for loss or damage<br />
caused by errors or omissions resulting from negligence, accident or any other cause. We do not endorse any advertising materials, services offered within advertisements or products,<br />
special offers or goods promoted therein.<br />
PUBLISHER<br />
+<br />
3/288 Glen Osmond Road, Fullarton <strong>SA</strong> 5063<br />
P (08) 8233 9433 W www.boylen.com.au<br />
TIM BOYLEN Managing Director<br />
tboylen@boylen.com.au<br />
JAMIE RICHARDSON Advertising<br />
sales@boylen.com.au<br />
PATRYCJA WHIPP<br />
Studio Manager/Graphic Designer<br />
We design, build and host beautiful<br />
hotel websites that link with your<br />
third-party software.<br />
boylen.com.au<br />
08 8233 9433<br />
Back to Contents www.ahasa.asn.au | <strong>Hotel</strong> <strong>SA</strong> | 47