Hotel SA Feb 2024

THE OFFICIAL PUBLICATION OF THE AUSTRALIAN HOTELS ASSOCIATION (SA BRANCH) FEBRUARY 2024
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Shortcut to Stories
FEBRUARY 2024
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President’s Report
Outlining the major issues the
AHA|SA is working on for members
in 2024.
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Live Music Grants
$1 million to boost live music
venues and support SA’s music
industry.
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Skills Shortage
TAFE SA is targeting regional
centres to help overcome the skills
shortage.
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Australia’s Top Pub
Far from resting on its laurels, the
Cremorne Hotel is hungry for more
success.
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McLaren Vale’s Star
The award-winning McLaren
Vale Hotel’s stunning $2 million
transformation.
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Service And Luxury
Inside Mount Lofty House, the Best
Overall Hotel in SA - Accommodation
Division.
I N T H I S I S S U E
04 From the President
06 From the CEO
08 Applause for live music grants
09 Autism SA praises pub’s low
sensory dinners
10 More TAFE SA courses target staff
shortages
15 Cremorne Hotel – no respite for
Australia’s top pub
22 Midas touch sends McLaren Vale to
the top
28 Service and luxury propel Mount Lofty
House to summit
34 Hostplus remains steadfast amid
market challenges in 2023
35 AHA Corporate Partners
36 Gaming Care
37 Corporate Partners 2023/24
38 Licensee Tranfers
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Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 3

FOCUS FOR
2024
From the President
DAVID BASHEER
A happy New Year to all our
members, and here’s hoping 2024 is
a safe, happy and prosperous year
for all.
Next month signals the halfway
point of the SA electoral cycle.
Nationally, we are on alert for the
potential of a Federal election at
the end of the year, although it does
appear far more likely to be in the
early months of 2025.
The 2024 laundry list of items
the AHA is working on - either
with Government or to present to
Government - is extensive.
As always, issues around
accommodation, liquor and gaming
will monopolise our attention, and
are often in reaction to the ambitions
of government and regulators.
Beyond those key pillars of our
advocacy, I have listed below the
types of issues you can expect to
hear us talking about - and proactively
raising with Government this
year, either at Federal or State level.
• The labour shortage and
migration. We have met with both
key Ministers locally and Federally
and will soon present a prebudget
submission to the State
Education Minister, Blair Boyer.
• Housing and accommodation.
This issue is closely linked to the
labour shortage
• Red tape and over regulation
• Gas and other energy solutions
• Support for live music venues
• Growing our tourism, conference
and events budget and schedule
• Alcohol excise
• Industrial relations changes at
both a Federal and State level
• Airbnb and other short stay
providers
• The Container Deposit Scheme
• Issues our members face around
Return to Work legislation.
BEER EXCISE
It is always useful when influential
people in the media articulate views
aligned to those of our members.
Recently, we have seen some good
examples of this.
5AA breakfast presenter Will
Goodings has long been a stern
critic of the Federal Government’s
twice-yearly alcohol excise hike.
He described the excise as “a lazy
tax… that hurts small business and
pub owners”.
In January, Premier Peter
Malinauskas found himself in the
5AA studio as a guest host alongside
Goodings. Speaking about the
imminent excise rise, Malinauskas
noted the harshness of the
increases, but recognised the AHA’s
long held view that there needs to be
a differential between the tax for
on-premise and off-premise.
The Premier recognised our bars
are labour intensive and this should
be acknowledged by the nature of
the tax.
He viewed the current tax structure
as encouraging people to drink
at home, away from the safety of
a regulated environment. And he
lauded the strength of drinking
on-premise due to it being a social
environment where people looked
out for each other.
How true!
The Premier also noted that alcohol
consumption, especially in the beer
category, is falling.
Sadly, Mr Malinauskas is the South
Australian Premier, not the Federal
Treasurer, so the AHA must continue
to plead its case at that level.
Whilst the publicity surrounding
excise inevitably occurs around the
February and August price rises, our
advocacy on this matter is relentless.
In the current budgetary
environment, our best chance for a
breakthrough appears to be a freeze
on the current increases.
We have the third most expensive
beer tax in the world. That makes a
mockery of the health lobby’s push
to continue to increase alcohol tax.
And the health lobby have been very
reticent to acknowledge the mental
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F R O M T H E P R E S I D E N T
health advantages of mates talking
at the pub.
Another strong political point is
this: Why do governments index
(increase) the tax on a working
person’s beer – but exempt luxury
goods, such as purchasing a
Mercedes car?
In the current cost of living
environment, that question has
never been adequately answered.
NIMBY NEIGHBOURS
I have never met the Sunday Mail
senior journalist Rebecca Whitfield-
Baker, but I would really like to meet
up with her in one of our member
pubs and buy her a drink.
Before people get the wrong
impression, Trina and myself are still
very much happily married. Indeed,
we celebrated our 30 th wedding
anniversary this month.
In a column in the Sunday Mail
last month, Rebecca brilliantly
captured the frustration felt by so
many pub owners from NIMBY
neighbours who are intent on
unreasonably restricting any noise
from the pub - even at the most
reasonable of hours.
She identified the positive impact
people catching up with friends
at the pub has on loneliness
and depression, but that is all
jeopardised by a “selfish singleminded
and self-entitled society in
which we live”.
Rebecca draws the inevitable
conclusion that if someone
is offended by elevated noise
emanating from a pub, why would
they move into that street?
The AHA|SA is envious of the
refreshing approach taken by the
Minns Labor Government in NSW.
As I noted at the end of last year,
they have appointed a minister
for the night-time economy and
a commissioner for the 24-hour
economy, then set about reinvigorating
Sydney’s nightlife.
They’ve introduced legislation
Watch Video
to stop NIMBY neighbours from
shutting down pubs with vexatious
noise complaints, including
protections from complainants who
move into an area where a hotel has
been long established.
NSW is also providing
encouragement for venues that host
live music by reducing their licensing
fees and allowing them to stay open
beyond their licensed hours.
Rebecca Whitfield-Baker is not
alone in her views. Fellow News
Ltd columnist David Penberthy
continued the theme, writing
about those who want to stifle
any suggestion of people enjoying
themselves when having a drink.
He wrote: “The truth is these
miserable people have now officially
won. The no-fun brigade are in
ascendancy and the rest of us had
better straighten up.”
Penberthy quoted Clive James in
his commentary, who observed
“Australia fancies itself a nation
of convicts, when in fact we are a
nation of prison guards.”
In the pub game, we feel that all the
time. Once, we prided ourselves on
being the fun loving larrakin Aussies.
Today, we have lost all proportion.
We will always have to endure the
‘fun police’. But in an environment
where alcohol consumption is falling
- especially amongst the young -
we need to ensure regulators and
legislators are not sucked into their
narrative and ambitions.
Premier’s
Radio Comments
Listen
David Basheer’s
Radio Comments
BUSINESS EVENTS ADELAIDE
Business Events Adelaide is a
critical organisation in the tourism
family. It is charged with the
responsibility of attracting business
events to Adelaide, connecting
local businesses with both the
interstate and overseas networks.
We were delighted to learn that our
former CEO Ian Horne has been
appointed Chair of that body.
Needless to say Ian will be an
outstanding appointment who will
build on the excellent work done by
outgoing chair Jim Kouts and the
entire organisation.
Congratulations Ian!
David Basheer, AHA|SA President
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 5

Reason For
Optimism
From the CEO
ANNA MOELLER
As David says in his President’s
Column on page 4, our industry has
a wide range of issues to manage
in 2024. The following is an update
on several of those.
TAX
We are currently in talks with
the State Treasurer to resolve a
significant problem with payroll tax
grouping and its negative impact
on some accommodation hotels
and family pubs.
This issue originally arose during
Covid under the previous state
government. Following a review
the then Treasurer reversed the
decision. Essentially, Revenue SA
had made a new interpretation
that accommodation hotel groups
that operate quite separately – but
come together as a co-branding
exercise – would be grouped for
payroll tax purposes.
The same issue has now
resurfaced with Revenue
SA reinstating the previous
interpretation. The individual hotels
captured by this are separately
owner operated and have their own
staff and independent operations.
Each should benefit from the taxfree
threshold.
Initially this only affected
accommodation hotels but we
are now seeing some family pubs
inappropriately grouped.
There is no argument that the
provisions - as set out in the
legislation - do apply to family
groups that share staff and have
common directors. However, there
are families that run venues that
are totally independent. It is time for
commonsense to prevail.
CHRONIC PROBLEM IS NOW
ACUTE
As an industry, we have talked
about the beer excise for many,
many years. Every six months, like
clockwork, there is another hike. It
has been a chronic problem.
That problem is now acute because
it is directly linked to CPI, which of
course has been soaring.
The impact on pubs and patrons
is significant. Hotels can't pass on
the full impost because the humble
beer would be out of reach for the
average patron.
This is effectively a backdoor tax
on pubs. We are being asked to
be the tax collection agency for
government and it is our staff
that bear the brunt of being the
infamous tax collector.
Historically there has been a public
outcry twice a year when the price
rise occurs, followed by months of
silence. Now we are seeing a large
groundswell of public opinion over
a longer period of time. Patrons and
pubs alike are hurting.
Now is the time for a sustained
push for change, working with
brewers and distillers for whom it is
a disincentive to growth.
LIQUOR LICENSING REVIEW
This year will see a review of the
Liquor Licensing Act and we have
asked that part of this focuses on
the general hotel classification.
The hotel licence category should
be special and standalone in its own
right. It should only benefit premises
that are hotels; for example, those
with a combination of bar, dining
room, bottle shop and – in many but
not all cases - gaming.
Stay tuned.
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F R O M T H E C E O
Watch Video
TRAINING
So much of the hotel sector is
covered by state legislation - but
some of the significant issues
extend across both local and federal
jurisdictions.
Skills and training is one of those.
Our training is nationally accredited
so we need to work federally
to achieve change. Length and
content of training needs to be
reviewed as a matter of urgency.
A commercial cookery course for
example should be reduced to two
years. We envisage it would have
core subjects for baseline skills and
then apprentices could undertake
additional electives to pursue
a specialty such as patisserie
or butchery.
At the same time we are working
with the State Government to make
training more accessible, which
is timely with the introduction of
technical colleges for hospitality
next year.
We are also advocating for
government incentives to induce
more people to enter training.
These include reintroducing tools
of the trade benefits, and milestone
payments throughout a course to
assist with completion rates.
We also need barriers to leaving
a course, because retention and
completion rates are critical.
For example, while in training
our apprentices would receive
concessions on items like vehicle
registration - but they would lose
these financial benefits if they
drop out.
The AHA|SA is also seeking funding
to raise the profile of the industry as
an exciting and solid career option.
We were damaged by governmentimposed
lockdowns during Covid
and now we are asking government
to be part of the solution.
GAMING RECOGNITION
SA has again been recognised
as a leader in harm minimisation
for gaming.
Recently we were invited to speak
in Tasmania in light of that state’s
proposals around carded play and
mandatory precommitment with
default limits.
We talked about a suite of
measures, including Gaming Care,
facial recognition and mandated
training.
As an industry, we can be proud
that in this state we lead the nation
in harm minimisation practises
and legislation.
TRADING ROUND REVIEW
The results of the trading round
review for gaming machines are
imminent.
We are hopeful that it will
recommend changes that include
being able to trade entitlements
in real time instead of waiting for
an announced trading round and
the ability for groups to move
entitlements within their own group.
Anna Moeller,
AHA|SA CEO
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 7

G O V E R N M E N T G R A N T S
Applause for live music grants
The AHA|SA has applauded the State Government for
investing nearly $1 million to boost live music venues
and support SA’s music industry.
Eligible venues were able to apply for grants of up to
$60,000 to host live music, with a focus on original
content to attract patrons and create employment
opportunities for local musicians, lighting and
sound techs.
To be eligible, venues had to be a dedicated live music
venue, regularly host live music performances, and have
a permanent stage with live music as a significant part
of their operations.
A further $50,000 – in grants up to $2500 – were
also made available to venues to host live music
performances as part of the Fringe’s “Fringe It Live”
program.
Andrea Michaels, Minister for Small and Family Business,
and Minister for the Arts, said the funds were “designed
to attract patrons and create employment opportunities
for musicians and production support staff such as
sound techs with a focus on showcasing original music."
Representing the largest employer of live music in SA,
the AHA|SA will continue to work with the Minister to
help musos recover from the impact of Covid.
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Autism SA
praises pub’s low
sensory dinners
An award-winning SA hotel is the
first venue in SA to introduce regular
“Quiet Dinners” for the autistic
community, thanks to a partnership
between Autism SA and the AHA|SA.
Almost 60% of autistic people and
their families avoid going to pubs
and bars. Bright lights, loud noises,
crowded venues, and overpowering
smells can all add to a sensory
overload for people on the spectrum.
To make dining out more accessible
and inclusive, the Arkaba Hotel is
offering Quiet Dinners on the first
Monday of each month from 5pm
to 9pm.
A section of the venue has lights
dimmed, reduced music volume, a
private bar to order from, and the
dinners are located where people
can easily enter and exit without
having to walk through crowds.
Assistant Minister for Autism, Emily
Bourke, said initiatives like the new
Arkaba ‘Quiet Dinners’ will build
knowledge of autism and help the
autistic and autism communities
better enjoy what many take for
granted – enjoying a pub meal with
friends and family.
“I am constantly hearing from
families the difficulties they face in
being able to attend a venue or event
as a family unit and from autistic
adults about having sensory inclusive
environments to go out and celebrate
a birthday or special event,” she said.
Hurley Hotel Group publican, Anna
Hurley, said more than 60 people
attended the first dinner.
“It was a great success,” she said.
“The feedback we received was so
heartening and I know that our team
has learned a lot from the experience.
“As word spreads, we’re looking
forward to welcoming more people
to enjoy a calm and welcoming
space where they can enjoy a
classic pub meal with their friends
and family.”
“Our goal at the Arkaba Hotel is to be
a venue for all occasions, we want
to provide a place for everybody
A U T I S M S A
to make special memories and
connect with their loved ones,” said.
“We also want to provide a venue
where everybody feels welcome and
included and we hope that the Quiet
Dinner is a good extension to that.
Autism SA’s CEO Helen Graham
described it as a great initiative to
help the Autistic community feel
more welcomed, comfortable and
importantly, included.
AHA|SA CEO Anna Moeller said that
pubs have always been a reflection
of the community.
“They are a place where people
congregate, celebrate and
sometimes even commiserate,”
she said.
“The Quiet Night dining experience
being pioneered by the Arkaba
is an opportunity to make the
hotel experience more inclusive
and accessible to as many in our
community as possible.”
JOB
DONE
HEAD OFFICE 18/67 O’CONNELL ST NORTH ADELAIDE 5006 SA
T: 1300 004 247 E: INFO@CHS.COM.AU W: WWW.CHS.AU
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 9

T A F E S A
More TAFE SA courses
target staff shortages
TAFE SA is targeting regional centres, school students
and segments of the workforce that may have been
previously overlooked in an attempt to fill significant
shortages in the hospitality industry.
It comes a year after TAFE SA offered more than 10,600
fee-free courses that saw applications for places
increase by 65% from two years ago.
“Last year really was transformational for us,” said TAFE
SA CEO, David Coltman.
“It really highlighted how that fee barrier was stopping
people from giving it a go.
“To us, it showed there are still people out there who
want to work in the sector and we just need to provide
them with the opportunity to get the skills so they can
do it well.”
The SA government is funding another 4500 fee-free
positions this year.
“Increasing the workforce in rural areas is one of the
priorities,” said David.
“So we do that particularly with a regional focus.
“In the Barossa (Nuriootpa) and in Berri, we’ve got
demonstration restaurants. People can come in for a
meal and students can practice in the safety of that
environment rather than making small mistakes in a
restaurant where guests are paying top dollar.
“We’re looking to Whyalla, Pirie and Port Augusta to
find workforces that are not yet engaged. The aim is
to connect with those folk, rather than just respond to
those people who have already decided they want to
work in the hospitality sector before.”
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T A F E S A
NEEDS BASED
But that’s not where assistance for country centres
begins and ends.
“In the regions we’ve had a minimum class size of 10,”
said David.
“This year we have we have additional funding that’s
allowing us to take our class size down to five. That
means more courses being run.
“We’ve also set up a regional skills advisory committee
for each of the regions across SA.
“We do it from a data perspective.
“For example, we don’t always know that the Bridgeport
Hotel is opening in Murray Bridge and we need to build
a workforce for that hotel, unless we have a relationship
with them at local levels - which TAFE SA usually does.
“We'll work with the regional skills advisory committees
to pilot and test, and if we see demand, we’ll make that
part of our core offering going forward.
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Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 11

T A F E S A
“And that’s not just in the hospitality field, that’s right
across the board.
“But I am anticipating, a real increase in those
hospitality courses to build a workforce for the regions.”
NEW TARGETING
Course places will also be reserved for specific groups
that may not have previously considered or had the
opportunity to undertake skills training.
“Last year, it was a first come, first served basis,”
said David.
“We were over-subscribed very early in the year.
“This year, we’re targeting what we’ve identified as
‘priority cohorts’. These are people who have been
unemployed for a long period of time and also women
to work in industries that have not traditionally been
over-subscribed by women.
“We’re trying to find the potential of building a workforce
in really tight times where there are jobs for everybody.
“How do you get more people into the workforce
who might not have been considered part of that
potential? That explains where and why we are taking
these actions.”
Schools are also on TAFE SA's radar.
“We’re working really strongly with the schools
to encourage a cohort of young people to look at
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T A F E S A
“Across all of TAFE SA,
we sit in the top quartile of
employment outcomes for
graduates."
hospitality as a viable option and trying to sell the sector
to them not only as a job but a career,” David said.
“We have targeted those entry level courses of Cert II
(including cookery and hospitality) and Cert III in order
to build entry level capability for the sector because
that’s what’s needed.
“We'll work with the regional skills advisory committees
to pathways program, which gives people a taster but
also some credits towards their SACE qualifications.
“We start off by doing a barista training program for
school students. That involves a mobile barista unit that
comes around because everyone associates coffee
with cool and it’s fun to learn.
“It starts with the customer service aspects of coffee,
as well as the artist aspect of coffee.
“People will undertake responsible service of alcohol,
hygiene and food safety.
“It gives them the tickets they need to be employed and
then they can commence their journey of work and
study, doing the training and apprenticeship model.”
It’s a genuine holistic approach to solving a significant
shift in the labour market.
“We’re trying to build the pool from which we can build
a potential workforce because the labour and skills
shortage are across every sector.
“Most industries are ringing me now, not to talk about
what the content of the course is or what they think we
should be doing but how they get their hands on the
students we have.
“Every sector is facing this challenge. It’s a new world
for us.
“Employers are having to think very hard.
“It’s not just about the money, it’s about the values
and the opportunities for a person to be doing what
they love.”
The challenge employers face in finding staff is not a
problem unique to South Australia, David said.
“This is why the government through its new national
skills agreement has significantly increased the
resourcing to all providers of skills and training,
including TAFE SA.
“We’ll be looking at how we build workforces where
we can. It will mean more staff and more courses,
particularly in the regions.”
HIGH CONVERSION
TAFE SA’s success in converting course qualifications
into employment is elite.
In the most recent National Centre for Vocational
Education Research (NCVER) Student Outcomes
Survey, 87 per cent of TAFE SA students were employed
or enrolled in further study after training.
“Across all of TAFE SA, we sit in the top quartile of
employment outcomes for graduates.
“There are some real opportunities in basically every
part of the hospitality sector.”
None more so than in the kitchen.
“In terms of the cooks and kitchens, kitchens are
empty and increasingly, we’re seeing people who aren’t
trained having to pick up the cheffing roles across the
hospitality sector.
“The number of transient workers that the sector relied
upon has decreased post-COVID.
“Our cookery programs are full of very, very passionate
people about food.
“The hospitality industry offers amazing opportunities in
terms of flexibility, transportability, opportunities to work
in large organisations, small organisations.
“It’s one of the most dynamic sectors.”
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 13

1000 Chairs congratulate The Cremorne Hotel for the
2023 National AHA Award “Best Overall Hotel”
152 Magill Road Norwood SA
1000CHAIRS.COM.AU

C R E M O R N E H O T E L
NO RESPITE FOR
AUSTRALIA’S TOP PUB
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 15

C R E M O R N E H O T E L
Far from resting on its laurels, the Cremorne Hotel ,
winner of Australia’s best metropolitan hotel in 2023, is
like a champion sports team, hungry for more success.
“It drives everyone on,” said Grace Kelliher, the hotel’s
venue manager.
“We want to be the best.
“As soon as we won the award, the next day I sent a
massive congratulations to everyone, saying how proud
of them I was for all of their hard work.
“But I also said, ‘This is not going to get any easier
because now we’ve set the expectations quite high,
so people are going to come rolling through the doors
expecting this award-winning service’.”
Grace wasn’t mistaken.
The phones rang spare with people trying to book for
the busy Christmas season, already at capacity.
And January, traditionally hospitality’s quietest month,
never materialised for staff at the Cremorne, as wave
after wave of customers rolled through the doors.
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C R E M O R N E H O T E L
ROLLER BLINDS
CURTAINS &
SHEERS
PLANTATION
SHUTTERS
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C R E M O R N E H O T E L
EXPANSION PLANS
Duxton Hospitality Services, which added the Cremorne
to its ever-growing stable of pubs in 2021, hasn’t
remained flat-footed either.
It plans to expand the hotel after purchasing two
adjacent shops, ‘Granny’s Corner for Classic Decor’ and
‘Oxford Antiques and Restorations’.
“It’s going to add a lot more area to the beer garden and
indoor space, all while expanding our bottle shop which
will have a nice little patisserie as well.
“The antique shop is actually heritage listed, so I believe
we will have to keep that facade.”
It’s a hurdle Grace and the Group know all too well,
having been denied the opportunity to alter the Unley
Road facade of the Cremorne because of its own
heritage listing.
“That’s always been one my biggest things. Everyone
walks through the hotel and says, ‘you’d never know
how beautiful it is inside when you look at the outside’.
“We say ‘don’t judge a book by its cover’ so don’t judge a
pub by its facade.
“I think we’re the perfect example of that. It’s a nice
surprise, like when you go into one of those hidden bars
in Melbourne.”
The Cremorne’s Unley Road frontage remains virtually
untouched since the pub opened in 1854.
There are plans afoot to have it painted but even that
will be a challenge to have approved.
An application was previously made to install blinds
on the pub’s upstairs balcony that adorns its newly
renovated function rooms – yet to hear back.
But rather than remain hamstrung by the past, the new
owners are doing their best to embrace it.
“There is a little something in the works for our upstairs
area which will be able to complement the whole unique
vibe so we can use it to our advantage,” Grace said.
“It’s going to be amazing. It’s just been approved and
will hopefully be done by the end of year.
“It’s something a little bit different to the space – and
the area.”
Grace started just one day after Duxton Hospitality
Services purchased the Cremorne.
That is when the foundations of the Cremorne’s
meteoric rise were laid.
“I feel like when I first came in, we started our staff from
scratch,” she said.
Congratulations from Hahndorf Hill to the Cremorne Hotel for winning both
the SA and National Hotel Of The Year at the AHA Hotel Industry Awards 2023.
Hahndorf Hill Gru Gruner Veltliner
for all your celebrations.
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C R E M O R N E H O T E L
“Everyone was brand new. We’ve been able to
retain those staff and keep our excellent customer
service going.
“We’ve been able to build relationships with people
within the community.
“My big thing is customer service. It’s all about making
that experience.”
HAPPY TEAM
To keep customers happy, you must first keep staff
content, said Grace.
“If I’ve got happy staff, I can retain them and that will
flow through to the service that we’ll provide.
“I’ve seen the transition from the old school hospitality
way where you could walk into a kitchen and someone
might throw something at your head if you ask a
question at the wrong time.
“Now, it’s fun. It’s hard work but you make good
friendships and you’re having fun while you’re doing it.
“The venue manager used to be able to sit in the office
and kind of hide a little bit and just come out and spook
everyone. Now it’s about being on the floor and leading.
“If my staff can see me clearing tables, they’re not going
to stand behind the bar and keep chatting.
“They want to work for someone who’s going to help
them rather than just say, ‘you do that’.
“It’s the difference between being a leader and
a dictator.”
"Duxton Hospitality Services,
which added the Cremorne
to its ever-growing stable
of pubs in 2021, hasn’t
remained flat-footed either.
It plans to expand the
hotel..."
they’re complaining, they don’t want to work hard."
“They just know their rights and their limits.
“We have to shift our management styles to meet with
them otherwise they’re just not going to hang around.”
MANAGING YOUTH
It’s also about learning to work with Generation Z.
“You really have to shift your management style.
“This generation likes to be vocal. They will stand up for
themselves which is great but you have to understand
where they are coming from, that rather than think, ‘oh,
Work-life balance, she said, is the key to keeping her
staff happy and engaged.
“It’s a big thing.
“I have someone who asked why I was hiring more staff
and I said it’s because I want our team to have flexibility.
If I say no to a holiday or to a festival or their best mate’s
21st, they’re not going to be happy.
Folland Panozzo Architects Congratulates Peninsula Hotel
BEFORE
AFTER
Congratulations to Duxton Pubs Group
From concept to completion, Folland
Panozzo Architects are proud to be
associated with the redevelopment of the
Cremorne Hotel.
269 Brighton Road, Somerton Park SA 5044 | Phone (08) 8376 8888
fparchitects.com.au
269 Brighton Road, Somerton Park SA 5044 | Phone (08) 8376 8888
fparchitects.com.au
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 19

C R E M O R N E H O T E L
PAINTMASTER S.A. PTY LTD
Dave Adams Painting & Decorating
Commercial • Residential • New Buildings • Restorations
Congratulations to
the Cremorne Hotel,
management and staff
on its 2023 AHA|SA and
National AHA of the
Year Award.
Paintmaster SA are a South Australian Company
with over 35 years experience in residential and
commercial painting and decorating.
PREVIOUS WINNER OF THE
MPA AWARD FOR EXCELLENCE
IN COMMERCIAL REPAINT
www.paintmaster.com.au
0414 475 594 | dave@paintmaster.com.au
Builders Lic: BLD 107068
“It’s important to allow that work-life balance and that
goes for the management team too.
RENOVATION SUCCESS
The Cremorne’s other transformational moment in 2021
was its renovation.
“It was really just a massive freshen up, more of a
facelift than anything.
“There was not so much structural work done but a lot
more of refinishing everything, the painting, the new bar
tops, just really starting from fresh.
“It’s got a lot more character now. Before, it was very
dark. Now, it’s nice and fresh.
“We’ve got big booths for big groups where people
can sit around and have a chat and we’ve got acoustic
panelling to absorb the noise from Unley Rd.
“There’s a fireplace and we’ve got a louvered roof with
big curtains that come down in the beer garden so that
it’s weatherproofed all year around.”
CREATIVITY
The hotel also added artwork from the Hugo Michell
Gallery at Beulah Park and Brisbane artist Gerwyn
Davies, maker of Australia’s most outrageous selfies.
“We’ve got some new and unique artwork.
“Gerwyn makes costumes and then photographs
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C R E M O R N E H O T E L
himself wearing them. So when people walk in, they
think, ‘oh that’s different’.
“It might not be everyone’s cup of tea but it adds a little
bit of spice to the place.”
Despite the renovations, staff changes and all their
hard work, it didn’t stop Grace’s astonishment when the
Cremorne took out the nation’s top gong for best pub.
“I honestly was so shocked.
“The staff are very proud, it’s why I enjoy working with
them so much. It’s been a challenge but it’s also been
easy thanks to the team we’ve been able to build.”
The Cremorne had already captured the national
metropolitan awards for ‘Best Bar Presentation &
Experience’ and ‘Best Bistro Casual Dining’ when it
landed the ultimate prize.
Grace thinks it’s the entire experience that makes
visiting the Cremorne so special, while honouring the
Duxton ethos to have visitors ‘come a stranger, leave
a friend’.
“It really comes down to what people see when they
come through those doors.
“They are welcomed.
“It’s not just, ‘what drink are you having?’
“It’s going above and beyond that, asking how their day
is and getting a little bit personal with people.”
Celebrating 60 years in 2024. Proudly South Australian
owned and family operated since 1964 – the oldest
coffee roasting house in South Australia.
We are the proud coffee supplier for the Cremorne
Hotel and we congratulate them on winning Best
Overall Hotel at both the AHA|SA Awards and at the
Australian AHA Awards for Excellence.
(08) 8362 3376 | info@riocoffee.com.au | riocoffee.com.au
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 21

M C L A R E N V A L E H O T E L
MIDAS TOUCH
SENDS MCLAREN
VALE TO THE TOP
BY DION HAYMAN
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M C L A R E N V A L E H O T E L
McLaren Vale has long been revered for its wineries.
Now visitors to the region, as well as locals, are
talking up the ‘new kid in town’, the McLaren
Vale Hotel .
While the hotel was built in 1857, it was only recently
given a stunning refurbishment, thanks to the Midas
touch of Martin Palmer and his hospitality group.
That $2 million renovation saw it land a trio of gongs
at the AHA|SA Awards For Excellence, including Best
Overall Hotel (Country), Best Redeveloped Hotel
(Country) and the WT Spurr Award for Tourism &
Regional Promotion.
“I saw it as a great opportunity because McLaren Vale,
as a region for intrastate, interstate and international
visitation, has obviously got a lot of potential, a lot of
strings to its bow,” Martin said.
“It’s just a beautiful place. You’ve got the wine industry
and a very strong food culture, so it’s very attractive
to visitors but it’s also a very strong and vibrant town
as well.
“So it has a lot of potential markets.”
RISK
Looking back, Martin’s 2019 investment in the only pub
in McLaren Vale appears a no brainer.
But prior to that, it appeared a riskier venture.
“It’s fair to say it was ready for renovation,” he said.
“When you’ve got a building that dates back to the
1850s, it’s not too hard to find inspiration.
“You’ve just got to scratch around to find the stone and
iron and all those great things they used to build with
in those days. Then you use them to recreate a venue
that has all that old-world charm but in a modern,
contemporary facility.
“It’s a great place in summer because it’s got the
extended verandah that looks over the Tintara grounds
with all their heritage trees. The biggest one of those
is the gigantic Moreton Bay fig, which is reputedly the
biggest of its kind in Australasia.
“And in winter, it’s a warm and cozy, olde worlde pub.
“We reinstated the original fireplaces and added some
new ones too, so it works in all seasons.”
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 23

M C L A R E N V A L E H O T E L
REPUTATION
The awards judges highlighted “exceptional service,
ambiance, and dining experiences” from a team that
“share their knowledge and educate the patron on the
offerings of the region, through their passion for local
products”.
The reputation Martin is seeking revolves around being
ground zero in the region - the first stop, the last stop.
“There are a few restaurants in the area but a lot of
them are linked to wineries.
“The pub is neutral ground, it’s a place where everyone
can come.
“You can go to any winery and they have a great
restaurant but obviously they only sell their wine, which
is understandable.
“Then there are lots of people who work in the industry
or don’t live in McLaren Vale but visit it and they are
looking for something more representative of the
whole region.
“And that’s what we are. We are representative and
we continue to strive to get better at being a major
reference point for the whole region. Not many places
can do that.
“We’re really working on building that reputation.
Locals and visitors are returning to the pub in everincreasing
numbers.
The primary market is local people, including residents
and those who work in the area.
“If we were just catering to the tourists or the visitor
market we’d have what I describe as a donut – it might
be good on the outside but hollow in the middle.”
WINE OFFERING
The drinks menu not only encompasses many of the
region’s wineries and styles, it also supports local
distilleries and breweries.
“People in the wine industry drink more beer than any
other industry I know,” Martin laughed.
“McLaren Vale is a very broad term – there’s Upper
Tintara, there’s Sellicks, there’s Blewitt Springs, there are
lots of different sub-regions and those regions produce
different types of wines so we can serve the purpose of
helping people understanding the region better.
“Personally, I’m really enjoying the Grenache and
the Grenache Blancs that are starting to be the new
emerging varietals for the Vale.
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M C L A R E N V A L E H O T E L
“You can go to any winery
and they have a great
restaurant but obviously
they only sell their wine,
which is understandable."
“While Shiraz is almost seen as the South Australian
varietal, I think Grenache is going to be the thing that is
going to take McLaren Vale to a slightly different place
over the next few years.
“But it’s not just about the wine, it’s about the food too.”
IMAGINATION
The Bellevue Dining Room’s menus change seasonally
but is heavily protein-based, embracing the seafood
the nearby coastline offers, complemented with locally
grown vegetables.
Folland Panozzo Architects Congratulates Peninsula Hotel
Congratulations to
Martin Palmer & Team
at the McLaren Vale Hotel.
BEFORE
AFTER
269 Brighton Road, Somerton Park SA 5044 | Phone (08) 8376 8888
From concept to completion, Folland Panozzo fparchitects.com.au
Architects are proud to be associated with the
redevelopment of the McLaren Vale Hotel.
FPA are also proudly associated with our other 2023
AHA award winners: 2KW, Paloma Bar & Pantry,
Warradale, Cremorne, Crafers, Stirling, Cross Keys,
The Brompton, Clovercrest, Modbury – Pickled Duck,
Pt Lincoln Hotel & Aldinga.
269 Brighton Road, Somerton Park SA 5044 | Phone (08) 8376 8888
fparchitects.com.au
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 25

M C L A R E N V A L E H O T E L
Martin draws similes between the McLaren Vale and
another famous business in his stable.
“2KW is into its tenth year of trading this year,” he said.
“I don’t think I’m exaggerating to say that when people
come to Adelaide, it’s very much on their list of things to
go and visit and see and experience.
“But it actually takes a long time to get to the point
where it’s universally accepted as the thing you want it
to be.
“The location is just the starting point. At the end of the
day, it’s got to have substance. That comes down to
food, beverages - the whole experience.
“You think about McLaren Vale as being regional, 2KW
being an iconic rooftop city venue and Arkh’e is very
much at the forefront of new age culinary experiences.
“What I like about all these businesses is that they all
have a different element of imagination.
“I think you just have to be a bit imaginative in the first
instance to be creative.”
ENTREPRENEURIAL
If imagination is a key ingredient of successful
entrepreneurship, then so must be at least a dash
of chutzpah.
“When I look back at some of the things I’ve done, I
sometimes think, ‘well gee, that was actually quite risky’
but at the time I didn’t look at it like that.
“I think you just have to
be a bit imaginative in
the first instance to be
creative.”
“I just say, ‘this is what we’re going to do and this is how
we’re going to do it’.
“Maybe upon reflection it’s a bit like that but I wouldn’t
say I was reckless.”
Martin learned how quickly money can be gained and
lost, starting his working life as a share broker, having
studied business and marketing.
But pubs had run in his family as far back as the 1970s
with a part interest in the Morphett Arms.
So it was almost fate that he was drawn back into the
industry.
“By the early 90s, business in Adelaide was pretty tough
with very high interest rates and I got some pretty sage
advice from my father.
“He identified that the hotel industry was really
bottoming out and there was only one way it could go
which was up.
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M C L A R E N V A L E H O T E L
“So I decided to make a small investment in a leased
pub and that’s how it started.”
That pub was the Warradale, now part of the Palmer
Hospitality Group’s key holdings, along with the
Morphett Arms, the Highway Hotel, AGSA_eat (at the Art
Gallery of South Australia) and Paloma Bar & Pantry.
Ellis Butchers of
McLaren Vale
“When I look back at some
of the things I’ve done, I
sometimes think, ‘well gee,
that was actually quite
risky’ but at the time I didn’t
look at it like that.
But there are no further ventures on the horizon for now,
he said, as he watched Liverpool manager Jürgen Klopp
celebrate a 4-1 win over Chelsea that kept his Reds atop
the English Premier League, days after announcing his
retirement at season’s end.
“I just turned 60 so I’m starting to think about a few of
those things …”
The McLaren Vale region is home to some of South
Australia’s most renowned restaurants and cellar doors.
We pride ourselves in the fact that we provide a bespoke
wholesale and retail butchering service to chefs and
home cooks.
We work closely with some of SA’s top chefs to provide
them with top quality proteins.We deliver to Adelaide and
McLaren Vale region.
SHOP 18, LOWER LEVEL
CENTRAL SHOPPING CENTRE
MCLAREN VALE SA 5171
P: 08 8323 8230 | W: ellisbutchers.com | E: ellis1954@adam.com.au
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 27

M T L O F T Y H O U S E
SERVICE AND LUXURY
PROPEL MOUNT LOFTY
HOUSE TO SUMMIT
The Macquarie Dictionary defines ‘lofty’ as meaning
“exalted in rank, dignity, or character; elevated in style
or sentiment”.
All of these terms are perfectly suited to the
experience that awaits visitors at Mount Lofty
House , awarded the Best Overall Hotel in SA -
Accommodation Division for 2023.
The venue was built by Arthur Hardy in 1852 and he
enjoyed his accomplishments to opulent extremes – so
much so that he had to sell the property 13 years later
to pay the bills.
“Our original owners had fantastic lavish parties and
really celebrated life and that’s why we wanted to
continue that celebration of luxury,” said Rebekkah
Ramsay, the property’s Hotel Manager.
However, staff celebrations of the award were a little
less Gatsby than Arthur Hardy’s – a glass of the estate’s
own sparkling wine, rather than the 1997 Philipponnat
that its three-hat decorated Hardy’s Verandah
Restaurant offers guests for $2950 a bottle.
“In South Australia there are amazing establishments
so we were really honoured to achieve this award'
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M T L O F T Y H O U S E
“It’s really fantastic to share
those moments with them
and recognise what they do
and the passion they have
for this industry.”
establishments here in South Australia. So we were
really honoured to achieve that award.
“We weren’t expecting it on the night. We don’t
take it lightly. It’s something we were really excited
to achieve.
“It’s really fantastic to share those moments with the
team and recognise what they do and the passion they
have for this industry.”
TRADITIONS
‘Celebrating a tradition of luxury’ remains the
property’s mantra, although it remains highly doubtful
the original owner was ever as attentive to his guests
as today’s hosts.
It is that attention which has, in no small way,
propelled the estate to its lofty standing.
“First and foremost, we are here for our guests and
the experiences they have. So the awards are just
a reflection on the team and how hard they work to
provide those amazing magical memories for our
guests,” she said.
“When any guest comes onto our estate, we really
want to welcome them into our home.
“They receive a glass of sparkling as soon as they
come in and it sets the tone for their celebration.
“It’s all about building those relationships with
guests, from the time they make their booking to
their time of arrival, when they leave and all of those
touchpoints throughout.
“And it’s the number one thing that our guests tell us
after their stay or when they write on reviews.
“They highlight the service that we provide and the staff
we have here. We wouldn’t be successful as a property -
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 29

MP UT B L OI CF AT Y N HP OR OU FS IE
L E
COMING
SOON
THE NEW
KING OF THE
JUNGLE
HOWLER HEAD & COLA RTD.
Please contact info.australia@campari.com for more information.
if we didn’t have our passionate staff. All the credit is
to them.
“It’s the magic sauce of our formula.”
The attention to guests can be quantified as well
as qualified.
With 160 staff members and only 44 house keys,
Mount Lofty boasts nearly four staff per guest room.
“We have built the brand on delivering exceptional,
remarkable service and experiences for our guests.
“That means providing more people for our guests.
“And we encourage staff to be their genuine, lovely self.
You still have to provide the utmost highest standard of
your food and beverage obviously, but it’s about being
genuine with guests.
“We realise for many guests Mount Lofty House is a
special bucket list experience to celebrate a birthday
or anniversary and always try our upmost to deliver
the best experience.
“For me, when I hear wonderful feedback on
departure from our guests, it makes it so worth it. It’s
beautiful, you can’t get anything better.
30 | Hotel SA | W W W . A H A S A . A S N . A U Back to Contents

M T L O F T Y H O U S E
EMPLOYEE EXCELLENCE
In terms of attentiveness to the needs of guests,
Christopher Speck stands as Mount Lofty’s beacon.
The estate’s Guest Relations Manager received the
Employee Excellence in Service award for a second
time in 2023.
“His sole focus is just to ensure that every single guest
has the best experience here,” Rebekkah said.
“He goes above and beyond for all of his guests.
“He will make time for them, sit down with them, go
through why they are here, how he can best tailor
their experiences.
“He has many local contacts to ensure wherever our
guests visit they are really well looked after. many
contacts in the industry, so that he can ensure wherever
they go, they are really well looked after.
“His care factor and passion for his guests is
extraordinary. I’ve never seen it before and we’re very
lucky to have him here as a part of our team.”
Chris weaves the past with the present to the
enchantment of his guests during the daily history tour
of the estate.
“They walk through the property for about an hour,
and then most of them will have drinks together,”
Rebekkah said.
“It’s really lovely.”
SEQUOIA LODGE
Also rewarded was the estate’s breathtaking 14-suite
Sequoia Lodge in the Luxury Accommodation
category.
Completed in 2021, the gated and extremely private
rooms offer majestic views of the Piccadilly Valley
below. The experience takes willing guests on a
journey of discovery as far as they wish to travel.
“You’ve got your hot pools, your morning sunrise yoga
on the escarpment, nature walks through Cleland, food
and wine meet-the-maker and cheese master classes.
“There are experiences of South Australia on offer you
never knew existed.
“Our property is only 15 minutes from the CBD and just
25 minutes from the airport but once you get here you
feel like you’ve travelled a lot further.”
Deciding where in the estate to stay is too much for
many visitors, who often opt for the best of both worlds.
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 31

M T L O F T Y H O U S E
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M T L O F T Y H O U S E
“They feel completely secluded as soon as they
go through those gates at Sequoia.”
“We have a lot of guests who will come and stay at both
properties when they come here.
“They like a little bit of the history of the old English
manor and then they go to Sequoia has natural
light and wonderful experiences natural light and
bright experiences.
“They feel completely secluded as soon as they go
through those gates at Sequoia.”
STAR ATTRACTION
That privacy has attracted some of the world’s biggest
names to the property – including recent arrivals Novak
Djokovic and Sir Paul McCartney.
“I had the pleasure of looking after Paul McCartney for
his stay,” Rebekkah said.
“We had all the band staying at Mount Lofty House as
well, so it was a real highlight for us as an estate and
the team as well.
“When he walked around and waved to all the team
members and said hello, it made everyone’s day.
“He loves his privacy and that’s something that he said
was fantastic.
“It was the first leg of his Australian tour so he was still
getting over jet lag. But we took him out and found a
whole field of kangaroos which he really wanted to see
and be up close and personal with.”
Alas, the requirement for absolute professionalism at
all times precluded Rebekkah and any of her staff from
asking for a selfie with the former Beatle.
But like everyone who stays at Mount Lofty House, the
memory will linger.
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 33

H O S T P L U S
Hostplus remains steadfast amid
market challenges in 2023
In 2023, share markets went through some ups and
downs, primarily due to inflation. The positive news
arrived in November and December as inflation rates
started to decrease, resulting in favourable gains.
Hostplus’ pre-mixed investment options delivered
positive returns for members in 2023. Our Balanced
MySuper option where most of our members invest,
returned a healthy 8.46% 1 for the 12 month period to
31 December 2023.
What’s more, Hostplus’ Balanced option is the number
one ranked balanced option in Australia over 10
and 20 years to 31 December 2023, according to
SuperRatings. 2
Every single day, we have our members’ best financial
interests at heart. That means investing members’
money responsibly with the aim of achieving long-term
growth and strong returns. These great results over the
long-term show that our investment strategy is working
hard for Hostplus members.
See how we invest and strive to help our members
build a future full of positivity. Find out more about
what makes our strategy tick: hostplus/how we invest.
Endnotes
1 Source: Hostplus data as at 31 December 2023. Past performance is not a
reliable indicator of future performance and should never be the sole factor
considered when selecting a superannuation fund.
2 Hostplus’ Balanced option is ranked number one over 10 and 20 years.
Source: SuperRatings Accumulation Fund Crediting Rate Survey – SR50
Balanced (60-76) Index, December 2023. Past performance is not a reliable
indicator of future performance and should never be the sole factor
considered when selecting a superannuation fund.
34 | Hotel SA | W W W . A H A S A . A S N . A U Back to Contents

A H A | S A C O R P O R A T E P A R T N E R S
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Power Maintenance Group 1300 700 500
Trans Tasman Energy 1300 118 834
EQUIPMENT/SUPPLIES/HARDWARE
Bunnings Group 0435 630 660
Bunzl 08 8245 6222
FACIAL RECOGNITION TECHNOLOGY
COMS Systems 1800 324 918
Vix Vision 0400 310 326
FINANCIAL PLANNING
Perks Accountants & Wealth Advisers
08 8273 9300
Winnall & Co. 8379 3159
FIRST AID
Alsco 8346 1391
St John 1300 360 455
FOOD SAFETY
Think ST Solutions 0422 285 720
FOOD SERVICES
Bidfood 0427 099 558
Galipo Foods 8168 2000
PFD Foodservice 8114 2300
Thomas Foods 8162 8400
FURNISHINGS
Concept Collections 1300 269 800
Mister Lincoln 0402 777 326
GAMBLING SERVICES
GFR Pro 0408 186 540
SA Lotteries 132 315
UBET 8354 7300
GAMING ANALYSIS
Independant Gaming Analysis 8376 6966
Winnall & Co 8379 3159
GAMING FLOAT RECONCILIATION
GBay/Aruze Gaming 0424 700 888
GFR Pro 0408 186 540
GAMING LOYALTY
Bluize 1300 557 587
GAMING MACHINE SERVICES
Ainsworth Game Technology 0409 171 616
Aristocrat Technologies Australia 8273 9900
Coms Systems 0409 283 066
GBay/Aruze Gaming 0424 700 888
IGT 8231 8430
Independant Gaming Analysis 8376 6966
Konami Australia Pty Ltd 0409 047 899
MAX 8275 9700
Light & Wonder 0400 002 229
Statewide Gaming 0448 076 144
GIFT CARDS
The Card Network 1300 375 346
HEALTH INSURANCE
Bupa 1300 662 074 (#2146982)
HOTEL BROKERS
JLL 8233 8890
Langfords Hotel Brokers 0410 605 224
McGees Property Hotel Brokers 8414 7800
HOTEL MANAGEMENT
H&L Australia Pty Ltd 1800 778 340
HOTEL MARKETING
Digital Marketing AOK 1300 658 543
INFORMATION SYSTEMS/SITE PREP
Max Systems 8275 9700
INSURANCE
Aon Risk Solutions 8301 1111
KITCHEN & BAR EQUIPMENT
Bunnings Group 0435 630 660
Bunzl 08 8245 6222
Stoddart Food Service Equipment
0468 923 320
LOTTERIES
SA Lotteries 13 18 68
LEGAL SERVICES
Eckermann Lawyers 8235 3990
Piper Alderman Lawyers 8205 3318
Ryan & Co Solicitors 0421 595 815
Wallmans Lawyers 8235 3018
LINEN & UNIFORM SERVICES
Alsco 1300 659 892
ORTC Clothing Co 0422 515 213
Alsco 8346 1391
MEDIA
FIVEaa 8419 1395
Foxtel 1300 138 898
Solstice Media 8224 1600
MIGRATION
Migration Solutions 8210 9800
ONHOLD/MESSAGING
1800 ON HOLD 8125 9370
PAYROLL & HR RESOURCES
Perks Accountants & Wealth Advisers
08 8273 9300
Tanda 1300 859 117
Winnall & Co. 8379 3159
POS SYSTEMS
Bepoz 1300 023 769
Bluize 1300 557 587
H&L Australia Pty Ltd 1800 778 340
PROPERTY VALUATIONS
JLL 8233 8890 Knight Frank Valuations &
Advisory
8233 5222
RETAIL LIQUOR MARKETING
Liquor Marketing Group 8416 7575
SIGNAGE & PROMOTIONAL ITEMS
The Banner Crew 8240 0242
SPORTS & ENTERTAINMENT MEDIA
Foxtel 1300 790 182
STAFF TRAINING & RECRUITMENT
Adelaide Institute of Hospitality 8338 1492
Alliance College 1300 665 065
The Kingsmen 0410 416 655
Maxima 8340 7766
Perks Accountants & Wealth Advisers
08 8273 9300
St John 1300 360 455
SUPERANNUATION
HostPlus 0418 327 607
WEBSITES
Boylen 8233 9433
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 35

GAMING CARE
GAMING CARE works with all South Australian Hotels with gaming
machines to reduce the harm caused by problem gambling.
Providing the hotel industry with the capacity to respond to community concerns related
to the harm associated with gambling by contributing to early intervention and support
for problem gamblers and their families.
Minimising the harm caused by problem gambling behaviour by fostering a compliant
and proactive industry that works with regulators, gambling help services and gaming
patrons to minimise harm caused by gambling.
Assisting licensees and hotel staff with their compliance obligations, and supporting
venue staff through education and training regarding the recognition of problem
gambling indicators and assisting in accurately documenting patron behaviour.
Providing licensees and hotel staff with the confidence and skills required to engage
directly with patrons who are showing indicators of potential problem gambling, enabling
them to intervene early and refer the patron to a gambling help service, or other support
options if required.
Contact your local Gaming Care Officer, or our Office, for
information on how Gaming Care can assist your venue.
For any assistance or support
please contact your local
Gaming Care Officer, or our office
for information on how Gaming
Care can assist your venue.
36 | Hotel SA | W W W . A H A S A . A S N . A U Back to Contents

CORPORATE PARTNERS 2023/24
GAMING CARE
D I A M O N D
P L A T I N U M
G O L D
S I L V E R
131 733
AED Authority
Ainsworth Game Technology
Boylen
Campari Group
IGT pfdfoods.com.au
For full product range and details
of your nearest branch
Konami Australia Pty Ltd
Oatley Fine Wine Merchants
Options Craft Liquor Merchants
Australian Liquor Marketers
Digital Marketing AOK
Light & Wonder
PFD063 Hotel SA Advert (1/4 Page).indd 1
18/05/09 11:47 AM
Samuel Smith & Son
BankSA
Empire Liquor
Liquor Marketing Group
Stoddart Food Equipment
Big Screen Video
Bluize
Foxtel
GFR Pro
Novatech Creative Event
Technology
Tanda
B R O N Z E
1800 ON HOLD
Adelaide Institute of Hospitality
Alliance College
Consillion
Alsco
Banktech
Bentleys Accountants
Billsons
Big Shed Brewing Concern
BK Electronics
T
BOC
08
Limited
8100 2499 F 08 8232 JLL 4979
Bunnings Group
Bunzl
Cashzone
Class A Energy Solutions
Compnow
COMS Systems
Concept Collections
Eckermann Lawyers
GBay/Aruze Gaming
Independant Gaming Analysis
E INFO@GAMINGCARE.ORG.AU
H O T E L I N D U S T R Y S U P P O R T E R
4TH FLOOR AHA|SA HOUSE
60 HINDMARSH SQUARE, ADELAIDE SA 5000
Knight Frank Valuations &
Advisory SA
Langfords Hotel Brokers
McGees Property Hotel Brokers
Mister Lincoln
Next Payments
ORTC Clothing Co
Perks Accountants & Wealth
Advisers
Piper Alderman Lawyers
Power Maintenance Group
Ryan & Co. Solicitors
A Cleaner World (ACW)
Art Images Gallery
Bupa
Solstice Media
Statewide Gaming
St John
Studio Nine Architects
Supagas
The Banner Crew
The Kingsmen
Trans Tasman Energy Group
Vix Vision
Wallmans Lawyers
Winnall & Co
Maxima
Migration Solutions
Think ST Solutions
The Card Network
Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 37

L I C E N S E E T R A N S F E R S
JANUARY 2024
HOTEL LOCATION EFFECTIVE DATE NEW LICENSEE
Crystal Brook Hotel Crystal Brook 06.01.24 Steve Stuart Nominees Pty Ltd
Dockside Tavern Port Adelaide 11.01.24 Goodfellas Pizza Pub Pty Ltd
Commercial Hotel Morgan 22.01.24 Jonnyrose Nominees Pty Ltd
OFFICE HOLDERS
CONTACT
OFFICE
Level 4, 60 Hindmarsh
Square, Adelaide SA 5000
POSTAL
PO Box 3092,
Rundle Mall SA 5000
P (08) 8232 4525
P 1800 814 525 Toll Free
F (08) 8232 4979
E information@ahasa.asn.au
W www.ahasa.asn.au
DAVID BASHEER
President
MATTHEW BINNS
Vice President
LUKE DONALDSON
Deputy Vice President
Views expressed in Hotel SA are not necessarily those of the AHA|SA or the publisher and neither can accept,
and therefore disclaims any liability, to any party for loss or damage 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, special offers or goods promoted therein.
PUBLISHER
EXECUTIVE COUNCIL
COUNCIL
BRAD BARREAU
ANDREW BULLOCK
SIMONE DOUGLAS
TREVOR EVANS
JASON FAHEY
TRENT FAHEY
SAM McINNES
Secretary Treasurer
MATTHEW BRIEN
Executive Council
ANNA HURLEY
Executive Council
COREY FARMER
ELISE FASSINA
JAMES FRANZON
TONY FRANZON
JOHN GIANNITTO
TOM HANNAH
ANDREW KEMP
Executive Council
MATT ROGERS
Executive Council
PETER JOHNSON
JASON KELLY
GUY MATTHEWS
KAREN MILESI
ANDREW PLUSH
DARREN STEELE
ADMINISTRATION
ANNA MOELLER
CEO
NATARSHA STEVENSON
Chief of Staff
ALISA WENZEL
Financial Controller
OWEN WEBB
Workplace Relations, Liquor
Licensing & Gaming
GARY COPPOLA
Legal and Advocacy
SCOTT VAUGHAN
Membership & Business
Services
KATHERINE TAYLOR
Accommodation Australia (SA)
and Tourism Communications
LUCY RANDALL
Events & Partnerships
DIDIER VOLLERIN
Liquor & Gaming
LIZ TURLEY
Training Coordinator
BELINDA RICHARD
Executive Assistant
SARAH LEGOE
Senior Advisor –
Workplace Relations
Liquor Licensing &
Gaming
+
+
3/288 Glen Osmond Road, Fullarton SA 5063
P (08) 8233 9433 W www.boylen.com.au
TIM BOYLEN Managing Director
tboylen@boylen.com.au
JAMIE RICHARDSON Advertising
sales@boylen.com.au
PATRYCJA WHIPP
Studio Manager/Graphic Designer
HENRY RIVIERA
Graphic Designer
We design, build and host beautiful
hotel websites that link with your
third-party software.
boylen.com.au
08 8233 9433
38 | Hotel SA | W W W . A H A S A . A S N . A U Back to Contents