Hotel SA Feb 2024
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THE OFFICIAL PUBLICATION OF THE AUSTRALIAN HOTELS ASSOCIATION (<strong>SA</strong> BRANCH) FEBRUARY <strong>2024</strong><br />
WWW.BOYLEN.COM.AU<br />
WWW.AHA<strong>SA</strong>.ASN.AU
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Shortcut to Stories<br />
FEBRUARY <strong>2024</strong><br />
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President’s Report<br />
Outlining the major issues the<br />
AHA|<strong>SA</strong> is working on for members<br />
in <strong>2024</strong>.<br />
Click here <br />
Live Music Grants<br />
$1 million to boost live music<br />
venues and support <strong>SA</strong>’s music<br />
industry.<br />
Click here <br />
Skills Shortage<br />
TAFE <strong>SA</strong> is targeting regional<br />
centres to help overcome the skills<br />
shortage.<br />
Click here <br />
Australia’s Top Pub<br />
Far from resting on its laurels, the<br />
Cremorne <strong>Hotel</strong> is hungry for more<br />
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McLaren Vale’s Star<br />
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Service And Luxury<br />
Inside Mount Lofty House, the Best<br />
Overall <strong>Hotel</strong> in <strong>SA</strong> - Accommodation<br />
Division.<br />
I N T H I S I S S U E<br />
04 From the President<br />
06 From the CEO<br />
08 Applause for live music grants<br />
09 Autism <strong>SA</strong> praises pub’s low<br />
sensory dinners<br />
10 More TAFE <strong>SA</strong> courses target staff<br />
shortages<br />
15 Cremorne <strong>Hotel</strong> – no respite for<br />
Australia’s top pub<br />
22 Midas touch sends McLaren Vale to<br />
the top<br />
28 Service and luxury propel Mount Lofty<br />
House to summit<br />
34 Hostplus remains steadfast amid<br />
market challenges in 2023<br />
35 AHA Corporate Partners<br />
36 Gaming Care<br />
37 Corporate Partners 2023/24<br />
38 Licensee Tranfers<br />
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Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 3
FOCUS FOR<br />
<strong>2024</strong><br />
From the President<br />
DAVID BASHEER<br />
A happy New Year to all our<br />
members, and here’s hoping <strong>2024</strong> is<br />
a safe, happy and prosperous year<br />
for all.<br />
Next month signals the halfway<br />
point of the <strong>SA</strong> electoral cycle.<br />
Nationally, we are on alert for the<br />
potential of a Federal election at<br />
the end of the year, although it does<br />
appear far more likely to be in the<br />
early months of 2025.<br />
The <strong>2024</strong> laundry list of items<br />
the AHA is working on - either<br />
with Government or to present to<br />
Government - is extensive.<br />
As always, issues around<br />
accommodation, liquor and gaming<br />
will monopolise our attention, and<br />
are often in reaction to the ambitions<br />
of government and regulators.<br />
Beyond those key pillars of our<br />
advocacy, I have listed below the<br />
types of issues you can expect to<br />
hear us talking about - and proactively<br />
raising with Government this<br />
year, either at Federal or State level.<br />
• The labour shortage and<br />
migration. We have met with both<br />
key Ministers locally and Federally<br />
and will soon present a prebudget<br />
submission to the State<br />
Education Minister, Blair Boyer.<br />
• Housing and accommodation.<br />
This issue is closely linked to the<br />
labour shortage<br />
• Red tape and over regulation<br />
• Gas and other energy solutions<br />
• Support for live music venues<br />
• Growing our tourism, conference<br />
and events budget and schedule<br />
• Alcohol excise<br />
• Industrial relations changes at<br />
both a Federal and State level<br />
• Airbnb and other short stay<br />
providers<br />
• The Container Deposit Scheme<br />
• Issues our members face around<br />
Return to Work legislation.<br />
BEER EXCISE<br />
It is always useful when influential<br />
people in the media articulate views<br />
aligned to those of our members.<br />
Recently, we have seen some good<br />
examples of this.<br />
5AA breakfast presenter Will<br />
Goodings has long been a stern<br />
critic of the Federal Government’s<br />
twice-yearly alcohol excise hike.<br />
He described the excise as “a lazy<br />
tax… that hurts small business and<br />
pub owners”.<br />
In January, Premier Peter<br />
Malinauskas found himself in the<br />
5AA studio as a guest host alongside<br />
Goodings. Speaking about the<br />
imminent excise rise, Malinauskas<br />
noted the harshness of the<br />
increases, but recognised the AHA’s<br />
long held view that there needs to be<br />
a differential between the tax for<br />
on-premise and off-premise.<br />
The Premier recognised our bars<br />
are labour intensive and this should<br />
be acknowledged by the nature of<br />
the tax.<br />
He viewed the current tax structure<br />
as encouraging people to drink<br />
at home, away from the safety of<br />
a regulated environment. And he<br />
lauded the strength of drinking<br />
on-premise due to it being a social<br />
environment where people looked<br />
out for each other.<br />
How true!<br />
The Premier also noted that alcohol<br />
consumption, especially in the beer<br />
category, is falling.<br />
Sadly, Mr Malinauskas is the South<br />
Australian Premier, not the Federal<br />
Treasurer, so the AHA must continue<br />
to plead its case at that level.<br />
Whilst the publicity surrounding<br />
excise inevitably occurs around the<br />
<strong>Feb</strong>ruary and August price rises, our<br />
advocacy on this matter is relentless.<br />
In the current budgetary<br />
environment, our best chance for a<br />
breakthrough appears to be a freeze<br />
on the current increases.<br />
We have the third most expensive<br />
beer tax in the world. That makes a<br />
mockery of the health lobby’s push<br />
to continue to increase alcohol tax.<br />
And the health lobby have been very<br />
reticent to acknowledge the mental<br />
4 | <strong>Hotel</strong> <strong>SA</strong> | W W W . A H A S A . A S N . A U Back to Contents
F R O M T H E P R E S I D E N T<br />
health advantages of mates talking<br />
at the pub.<br />
Another strong political point is<br />
this: Why do governments index<br />
(increase) the tax on a working<br />
person’s beer – but exempt luxury<br />
goods, such as purchasing a<br />
Mercedes car?<br />
In the current cost of living<br />
environment, that question has<br />
never been adequately answered.<br />
NIMBY NEIGHBOURS<br />
I have never met the Sunday Mail<br />
senior journalist Rebecca Whitfield-<br />
Baker, but I would really like to meet<br />
up with her in one of our member<br />
pubs and buy her a drink.<br />
Before people get the wrong<br />
impression, Trina and myself are still<br />
very much happily married. Indeed,<br />
we celebrated our 30 th wedding<br />
anniversary this month.<br />
In a column in the Sunday Mail<br />
last month, Rebecca brilliantly<br />
captured the frustration felt by so<br />
many pub owners from NIMBY<br />
neighbours who are intent on<br />
unreasonably restricting any noise<br />
from the pub - even at the most<br />
reasonable of hours.<br />
She identified the positive impact<br />
people catching up with friends<br />
at the pub has on loneliness<br />
and depression, but that is all<br />
jeopardised by a “selfish singleminded<br />
and self-entitled society in<br />
which we live”.<br />
Rebecca draws the inevitable<br />
conclusion that if someone<br />
is offended by elevated noise<br />
emanating from a pub, why would<br />
they move into that street?<br />
The AHA|<strong>SA</strong> is envious of the<br />
refreshing approach taken by the<br />
Minns Labor Government in NSW.<br />
As I noted at the end of last year,<br />
they have appointed a minister<br />
for the night-time economy and<br />
a commissioner for the 24-hour<br />
economy, then set about reinvigorating<br />
Sydney’s nightlife.<br />
They’ve introduced legislation<br />
Watch Video <br />
to stop NIMBY neighbours from<br />
shutting down pubs with vexatious<br />
noise complaints, including<br />
protections from complainants who<br />
move into an area where a hotel has<br />
been long established.<br />
NSW is also providing<br />
encouragement for venues that host<br />
live music by reducing their licensing<br />
fees and allowing them to stay open<br />
beyond their licensed hours.<br />
Rebecca Whitfield-Baker is not<br />
alone in her views. Fellow News<br />
Ltd columnist David Penberthy<br />
continued the theme, writing<br />
about those who want to stifle<br />
any suggestion of people enjoying<br />
themselves when having a drink.<br />
He wrote: “The truth is these<br />
miserable people have now officially<br />
won. The no-fun brigade are in<br />
ascendancy and the rest of us had<br />
better straighten up.”<br />
Penberthy quoted Clive James in<br />
his commentary, who observed<br />
“Australia fancies itself a nation<br />
of convicts, when in fact we are a<br />
nation of prison guards.”<br />
In the pub game, we feel that all the<br />
time. Once, we prided ourselves on<br />
being the fun loving larrakin Aussies.<br />
Today, we have lost all proportion.<br />
We will always have to endure the<br />
‘fun police’. But in an environment<br />
where alcohol consumption is falling<br />
- especially amongst the young -<br />
we need to ensure regulators and<br />
legislators are not sucked into their<br />
narrative and ambitions.<br />
Premier’s<br />
Radio Comments<br />
Listen<br />
David Basheer’s<br />
Radio Comments<br />
BUSINESS EVENTS ADELAIDE<br />
Business Events Adelaide is a<br />
critical organisation in the tourism<br />
family. It is charged with the<br />
responsibility of attracting business<br />
events to Adelaide, connecting<br />
local businesses with both the<br />
interstate and overseas networks.<br />
We were delighted to learn that our<br />
former CEO Ian Horne has been<br />
appointed Chair of that body.<br />
Needless to say Ian will be an<br />
outstanding appointment who will<br />
build on the excellent work done by<br />
outgoing chair Jim Kouts and the<br />
entire organisation.<br />
Congratulations Ian!<br />
David Basheer, AHA|<strong>SA</strong> President<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 5
Reason For<br />
Optimism<br />
From the CEO<br />
ANNA MOELLER<br />
As David says in his President’s<br />
Column on page 4, our industry has<br />
a wide range of issues to manage<br />
in <strong>2024</strong>. The following is an update<br />
on several of those.<br />
TAX<br />
We are currently in talks with<br />
the State Treasurer to resolve a<br />
significant problem with payroll tax<br />
grouping and its negative impact<br />
on some accommodation hotels<br />
and family pubs.<br />
This issue originally arose during<br />
Covid under the previous state<br />
government. Following a review<br />
the then Treasurer reversed the<br />
decision. Essentially, Revenue <strong>SA</strong><br />
had made a new interpretation<br />
that accommodation hotel groups<br />
that operate quite separately – but<br />
come together as a co-branding<br />
exercise – would be grouped for<br />
payroll tax purposes.<br />
The same issue has now<br />
resurfaced with Revenue<br />
<strong>SA</strong> reinstating the previous<br />
interpretation. The individual hotels<br />
captured by this are separately<br />
owner operated and have their own<br />
staff and independent operations.<br />
Each should benefit from the taxfree<br />
threshold.<br />
Initially this only affected<br />
accommodation hotels but we<br />
are now seeing some family pubs<br />
inappropriately grouped.<br />
There is no argument that the<br />
provisions - as set out in the<br />
legislation - do apply to family<br />
groups that share staff and have<br />
common directors. However, there<br />
are families that run venues that<br />
are totally independent. It is time for<br />
commonsense to prevail.<br />
CHRONIC PROBLEM IS NOW<br />
ACUTE<br />
As an industry, we have talked<br />
about the beer excise for many,<br />
many years. Every six months, like<br />
clockwork, there is another hike. It<br />
has been a chronic problem.<br />
That problem is now acute because<br />
it is directly linked to CPI, which of<br />
course has been soaring.<br />
The impact on pubs and patrons<br />
is significant. <strong>Hotel</strong>s can't pass on<br />
the full impost because the humble<br />
beer would be out of reach for the<br />
average patron.<br />
This is effectively a backdoor tax<br />
on pubs. We are being asked to<br />
be the tax collection agency for<br />
government and it is our staff<br />
that bear the brunt of being the<br />
infamous tax collector.<br />
Historically there has been a public<br />
outcry twice a year when the price<br />
rise occurs, followed by months of<br />
silence. Now we are seeing a large<br />
groundswell of public opinion over<br />
a longer period of time. Patrons and<br />
pubs alike are hurting.<br />
Now is the time for a sustained<br />
push for change, working with<br />
brewers and distillers for whom it is<br />
a disincentive to growth.<br />
LIQUOR LICENSING REVIEW<br />
This year will see a review of the<br />
Liquor Licensing Act and we have<br />
asked that part of this focuses on<br />
the general hotel classification.<br />
The hotel licence category should<br />
be special and standalone in its own<br />
right. It should only benefit premises<br />
that are hotels; for example, those<br />
with a combination of bar, dining<br />
room, bottle shop and – in many but<br />
not all cases - gaming.<br />
Stay tuned.<br />
6 | <strong>Hotel</strong> <strong>SA</strong> | W W W . A H A S A . A S N . A U Back to Contents
F R O M T H E C E O<br />
Watch Video <br />
TRAINING<br />
So much of the hotel sector is<br />
covered by state legislation - but<br />
some of the significant issues<br />
extend across both local and federal<br />
jurisdictions.<br />
Skills and training is one of those.<br />
Our training is nationally accredited<br />
so we need to work federally<br />
to achieve change. Length and<br />
content of training needs to be<br />
reviewed as a matter of urgency.<br />
A commercial cookery course for<br />
example should be reduced to two<br />
years. We envisage it would have<br />
core subjects for baseline skills and<br />
then apprentices could undertake<br />
additional electives to pursue<br />
a specialty such as patisserie<br />
or butchery.<br />
At the same time we are working<br />
with the State Government to make<br />
training more accessible, which<br />
is timely with the introduction of<br />
technical colleges for hospitality<br />
next year.<br />
We are also advocating for<br />
government incentives to induce<br />
more people to enter training.<br />
These include reintroducing tools<br />
of the trade benefits, and milestone<br />
payments throughout a course to<br />
assist with completion rates.<br />
We also need barriers to leaving<br />
a course, because retention and<br />
completion rates are critical.<br />
For example, while in training<br />
our apprentices would receive<br />
concessions on items like vehicle<br />
registration - but they would lose<br />
these financial benefits if they<br />
drop out.<br />
The AHA|<strong>SA</strong> is also seeking funding<br />
to raise the profile of the industry as<br />
an exciting and solid career option.<br />
We were damaged by governmentimposed<br />
lockdowns during Covid<br />
and now we are asking government<br />
to be part of the solution.<br />
GAMING RECOGNITION<br />
<strong>SA</strong> has again been recognised<br />
as a leader in harm minimisation<br />
for gaming.<br />
Recently we were invited to speak<br />
in Tasmania in light of that state’s<br />
proposals around carded play and<br />
mandatory precommitment with<br />
default limits.<br />
We talked about a suite of<br />
measures, including Gaming Care,<br />
facial recognition and mandated<br />
training.<br />
As an industry, we can be proud<br />
that in this state we lead the nation<br />
in harm minimisation practises<br />
and legislation.<br />
TRADING ROUND REVIEW<br />
The results of the trading round<br />
review for gaming machines are<br />
imminent.<br />
We are hopeful that it will<br />
recommend changes that include<br />
being able to trade entitlements<br />
in real time instead of waiting for<br />
an announced trading round and<br />
the ability for groups to move<br />
entitlements within their own group.<br />
Anna Moeller,<br />
AHA|<strong>SA</strong> CEO<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 7
G O V E R N M E N T G R A N T S<br />
Applause for live music grants<br />
The AHA|<strong>SA</strong> has applauded the State Government for<br />
investing nearly $1 million to boost live music venues<br />
and support <strong>SA</strong>’s music industry.<br />
Eligible venues were able to apply for grants of up to<br />
$60,000 to host live music, with a focus on original<br />
content to attract patrons and create employment<br />
opportunities for local musicians, lighting and<br />
sound techs.<br />
To be eligible, venues had to be a dedicated live music<br />
venue, regularly host live music performances, and have<br />
a permanent stage with live music as a significant part<br />
of their operations.<br />
A further $50,000 – in grants up to $2500 – were<br />
also made available to venues to host live music<br />
performances as part of the Fringe’s “Fringe It Live”<br />
program.<br />
Andrea Michaels, Minister for Small and Family Business,<br />
and Minister for the Arts, said the funds were “designed<br />
to attract patrons and create employment opportunities<br />
for musicians and production support staff such as<br />
sound techs with a focus on showcasing original music."<br />
Representing the largest employer of live music in <strong>SA</strong>,<br />
the AHA|<strong>SA</strong> will continue to work with the Minister to<br />
help musos recover from the impact of Covid.<br />
8 | <strong>Hotel</strong> <strong>SA</strong> | W W W . A H A S A . A S N . A U Back to Contents
Autism <strong>SA</strong><br />
praises pub’s low<br />
sensory dinners<br />
An award-winning <strong>SA</strong> hotel is the<br />
first venue in <strong>SA</strong> to introduce regular<br />
“Quiet Dinners” for the autistic<br />
community, thanks to a partnership<br />
between Autism <strong>SA</strong> and the AHA|<strong>SA</strong>.<br />
Almost 60% of autistic people and<br />
their families avoid going to pubs<br />
and bars. Bright lights, loud noises,<br />
crowded venues, and overpowering<br />
smells can all add to a sensory<br />
overload for people on the spectrum.<br />
To make dining out more accessible<br />
and inclusive, the Arkaba <strong>Hotel</strong> is<br />
offering Quiet Dinners on the first<br />
Monday of each month from 5pm<br />
to 9pm.<br />
A section of the venue has lights<br />
dimmed, reduced music volume, a<br />
private bar to order from, and the<br />
dinners are located where people<br />
can easily enter and exit without<br />
having to walk through crowds.<br />
Assistant Minister for Autism, Emily<br />
Bourke, said initiatives like the new<br />
Arkaba ‘Quiet Dinners’ will build<br />
knowledge of autism and help the<br />
autistic and autism communities<br />
better enjoy what many take for<br />
granted – enjoying a pub meal with<br />
friends and family.<br />
“I am constantly hearing from<br />
families the difficulties they face in<br />
being able to attend a venue or event<br />
as a family unit and from autistic<br />
adults about having sensory inclusive<br />
environments to go out and celebrate<br />
a birthday or special event,” she said.<br />
Hurley <strong>Hotel</strong> Group publican, Anna<br />
Hurley, said more than 60 people<br />
attended the first dinner.<br />
“It was a great success,” she said.<br />
“The feedback we received was so<br />
heartening and I know that our team<br />
has learned a lot from the experience.<br />
“As word spreads, we’re looking<br />
forward to welcoming more people<br />
to enjoy a calm and welcoming<br />
space where they can enjoy a<br />
classic pub meal with their friends<br />
and family.”<br />
“Our goal at the Arkaba <strong>Hotel</strong> is to be<br />
a venue for all occasions, we want<br />
to provide a place for everybody<br />
A U T I S M S A<br />
to make special memories and<br />
connect with their loved ones,” said.<br />
“We also want to provide a venue<br />
where everybody feels welcome and<br />
included and we hope that the Quiet<br />
Dinner is a good extension to that.<br />
Autism <strong>SA</strong>’s CEO Helen Graham<br />
described it as a great initiative to<br />
help the Autistic community feel<br />
more welcomed, comfortable and<br />
importantly, included.<br />
AHA|<strong>SA</strong> CEO Anna Moeller said that<br />
pubs have always been a reflection<br />
of the community.<br />
“They are a place where people<br />
congregate, celebrate and<br />
sometimes even commiserate,”<br />
she said.<br />
“The Quiet Night dining experience<br />
being pioneered by the Arkaba<br />
is an opportunity to make the<br />
hotel experience more inclusive<br />
and accessible to as many in our<br />
community as possible.”<br />
<br />
<br />
JOB<br />
DONE<br />
HEAD OFFICE 18/67 O’CONNELL ST NORTH ADELAIDE 5006 <strong>SA</strong><br />
T: 1300 004 247 E: INFO@CHS.COM.AU W: WWW.CHS.AU<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 9
T A F E S A<br />
More TAFE <strong>SA</strong> courses<br />
target staff shortages<br />
TAFE <strong>SA</strong> is targeting regional centres, school students<br />
and segments of the workforce that may have been<br />
previously overlooked in an attempt to fill significant<br />
shortages in the hospitality industry.<br />
It comes a year after TAFE <strong>SA</strong> offered more than 10,600<br />
fee-free courses that saw applications for places<br />
increase by 65% from two years ago.<br />
“Last year really was transformational for us,” said TAFE<br />
<strong>SA</strong> CEO, David Coltman.<br />
“It really highlighted how that fee barrier was stopping<br />
people from giving it a go.<br />
“To us, it showed there are still people out there who<br />
want to work in the sector and we just need to provide<br />
them with the opportunity to get the skills so they can<br />
do it well.”<br />
The <strong>SA</strong> government is funding another 4500 fee-free<br />
positions this year.<br />
“Increasing the workforce in rural areas is one of the<br />
priorities,” said David.<br />
“So we do that particularly with a regional focus.<br />
“In the Barossa (Nuriootpa) and in Berri, we’ve got<br />
demonstration restaurants. People can come in for a<br />
meal and students can practice in the safety of that<br />
environment rather than making small mistakes in a<br />
restaurant where guests are paying top dollar.<br />
“We’re looking to Whyalla, Pirie and Port Augusta to<br />
find workforces that are not yet engaged. The aim is<br />
to connect with those folk, rather than just respond to<br />
those people who have already decided they want to<br />
work in the hospitality sector before.”<br />
Reach the decision<br />
makers in <strong>SA</strong> hotels by<br />
advertising in <strong>Hotel</strong> <strong>SA</strong>.<br />
08 8233 9433<br />
boylen.com.au<br />
10 | <strong>Hotel</strong> <strong>SA</strong> | W W W . A H A S A . A S N . A U Back to Contents
T A F E S A<br />
NEEDS BASED<br />
But that’s not where assistance for country centres<br />
begins and ends.<br />
“In the regions we’ve had a minimum class size of 10,”<br />
said David.<br />
“This year we have we have additional funding that’s<br />
allowing us to take our class size down to five. That<br />
means more courses being run.<br />
“We’ve also set up a regional skills advisory committee<br />
for each of the regions across <strong>SA</strong>.<br />
“We do it from a data perspective.<br />
“For example, we don’t always know that the Bridgeport<br />
<strong>Hotel</strong> is opening in Murray Bridge and we need to build<br />
a workforce for that hotel, unless we have a relationship<br />
with them at local levels - which TAFE <strong>SA</strong> usually does.<br />
“We'll work with the regional skills advisory committees<br />
to pilot and test, and if we see demand, we’ll make that<br />
part of our core offering going forward.<br />
At Focus Cpm we are proud to service the<br />
hospitality industry. We cater to all things<br />
hospitality and building, whether its general<br />
maintenance, emergency call outs, bar or<br />
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refurbishment, we can take care of all your<br />
needs, and meet the highest of expectations.<br />
We specialize in gaming room upgrades, with our<br />
prime objective being to keep the venue operating<br />
and minimize downtime wherever possible.<br />
Many years of hospitality experience, across many of<br />
South Australia’s hotel venues for various client groups.<br />
Please don’t hesitate to contact us at any time.<br />
We are always here to help when you need us.<br />
P : 8234 0323 | M : 0412 518099 | E: michaelh@focuscpm.com.au | W: focuscpm.com.au<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 11
T A F E S A<br />
“And that’s not just in the hospitality field, that’s right<br />
across the board.<br />
“But I am anticipating, a real increase in those<br />
hospitality courses to build a workforce for the regions.”<br />
NEW TARGETING<br />
Course places will also be reserved for specific groups<br />
that may not have previously considered or had the<br />
opportunity to undertake skills training.<br />
“Last year, it was a first come, first served basis,”<br />
said David.<br />
“We were over-subscribed very early in the year.<br />
“This year, we’re targeting what we’ve identified as<br />
‘priority cohorts’. These are people who have been<br />
unemployed for a long period of time and also women<br />
to work in industries that have not traditionally been<br />
over-subscribed by women.<br />
“We’re trying to find the potential of building a workforce<br />
in really tight times where there are jobs for everybody.<br />
“How do you get more people into the workforce<br />
who might not have been considered part of that<br />
potential? That explains where and why we are taking<br />
these actions.”<br />
Schools are also on TAFE <strong>SA</strong>'s radar.<br />
“We’re working really strongly with the schools<br />
to encourage a cohort of young people to look at<br />
12 | <strong>Hotel</strong> <strong>SA</strong> | W W W . A H A S A . A S N . A U Back to Contents
T A F E S A<br />
“Across all of TAFE <strong>SA</strong>,<br />
we sit in the top quartile of<br />
employment outcomes for<br />
graduates."<br />
hospitality as a viable option and trying to sell the sector<br />
to them not only as a job but a career,” David said.<br />
“We have targeted those entry level courses of Cert II<br />
(including cookery and hospitality) and Cert III in order<br />
to build entry level capability for the sector because<br />
that’s what’s needed.<br />
“We'll work with the regional skills advisory committees<br />
to pathways program, which gives people a taster but<br />
also some credits towards their <strong>SA</strong>CE qualifications.<br />
“We start off by doing a barista training program for<br />
school students. That involves a mobile barista unit that<br />
comes around because everyone associates coffee<br />
with cool and it’s fun to learn.<br />
“It starts with the customer service aspects of coffee,<br />
as well as the artist aspect of coffee.<br />
“People will undertake responsible service of alcohol,<br />
hygiene and food safety.<br />
“It gives them the tickets they need to be employed and<br />
then they can commence their journey of work and<br />
study, doing the training and apprenticeship model.”<br />
It’s a genuine holistic approach to solving a significant<br />
shift in the labour market.<br />
“We’re trying to build the pool from which we can build<br />
a potential workforce because the labour and skills<br />
shortage are across every sector.<br />
“Most industries are ringing me now, not to talk about<br />
what the content of the course is or what they think we<br />
should be doing but how they get their hands on the<br />
students we have.<br />
“Every sector is facing this challenge. It’s a new world<br />
for us.<br />
“Employers are having to think very hard.<br />
“It’s not just about the money, it’s about the values<br />
and the opportunities for a person to be doing what<br />
they love.”<br />
The challenge employers face in finding staff is not a<br />
problem unique to South Australia, David said.<br />
“This is why the government through its new national<br />
skills agreement has significantly increased the<br />
resourcing to all providers of skills and training,<br />
including TAFE <strong>SA</strong>.<br />
“We’ll be looking at how we build workforces where<br />
we can. It will mean more staff and more courses,<br />
particularly in the regions.”<br />
HIGH CONVERSION<br />
TAFE <strong>SA</strong>’s success in converting course qualifications<br />
into employment is elite.<br />
In the most recent National Centre for Vocational<br />
Education Research (NCVER) Student Outcomes<br />
Survey, 87 per cent of TAFE <strong>SA</strong> students were employed<br />
or enrolled in further study after training.<br />
“Across all of TAFE <strong>SA</strong>, we sit in the top quartile of<br />
employment outcomes for graduates.<br />
“There are some real opportunities in basically every<br />
part of the hospitality sector.”<br />
None more so than in the kitchen.<br />
“In terms of the cooks and kitchens, kitchens are<br />
empty and increasingly, we’re seeing people who aren’t<br />
trained having to pick up the cheffing roles across the<br />
hospitality sector.<br />
“The number of transient workers that the sector relied<br />
upon has decreased post-COVID.<br />
“Our cookery programs are full of very, very passionate<br />
people about food.<br />
“The hospitality industry offers amazing opportunities in<br />
terms of flexibility, transportability, opportunities to work<br />
in large organisations, small organisations.<br />
“It’s one of the most dynamic sectors.”<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 13
1000 Chairs congratulate The Cremorne <strong>Hotel</strong> for the<br />
2023 National AHA Award “Best Overall <strong>Hotel</strong>”<br />
152 Magill Road Norwood <strong>SA</strong><br />
1000CHAIRS.COM.AU
C R E M O R N E H O T E L<br />
NO RESPITE FOR<br />
AUSTRALIA’S TOP PUB<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 15
C R E M O R N E H O T E L<br />
Far from resting on its laurels, the Cremorne <strong>Hotel</strong> ,<br />
winner of Australia’s best metropolitan hotel in 2023, is<br />
like a champion sports team, hungry for more success.<br />
“It drives everyone on,” said Grace Kelliher, the hotel’s<br />
venue manager.<br />
“We want to be the best.<br />
“As soon as we won the award, the next day I sent a<br />
massive congratulations to everyone, saying how proud<br />
of them I was for all of their hard work.<br />
“But I also said, ‘This is not going to get any easier<br />
because now we’ve set the expectations quite high,<br />
so people are going to come rolling through the doors<br />
expecting this award-winning service’.”<br />
Grace wasn’t mistaken.<br />
The phones rang spare with people trying to book for<br />
the busy Christmas season, already at capacity.<br />
And January, traditionally hospitality’s quietest month,<br />
never materialised for staff at the Cremorne, as wave<br />
after wave of customers rolled through the doors.<br />
16 | <strong>Hotel</strong> <strong>SA</strong> | W W W . A H A S A . A S N . A U Back to Contents
C R E M O R N E H O T E L<br />
ROLLER BLINDS<br />
CURTAINS &<br />
SHEERS<br />
PLANTATION<br />
SHUTTERS<br />
Download<br />
Country<br />
Commercial<br />
Product<br />
Brochure<br />
SHADE BLINDS CAFÉ BLINDS AWNINGS<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 17
C R E M O R N E H O T E L<br />
EXPANSION PLANS<br />
Duxton Hospitality Services, which added the Cremorne<br />
to its ever-growing stable of pubs in 2021, hasn’t<br />
remained flat-footed either.<br />
It plans to expand the hotel after purchasing two<br />
adjacent shops, ‘Granny’s Corner for Classic Decor’ and<br />
‘Oxford Antiques and Restorations’.<br />
“It’s going to add a lot more area to the beer garden and<br />
indoor space, all while expanding our bottle shop which<br />
will have a nice little patisserie as well.<br />
“The antique shop is actually heritage listed, so I believe<br />
we will have to keep that facade.”<br />
It’s a hurdle Grace and the Group know all too well,<br />
having been denied the opportunity to alter the Unley<br />
Road facade of the Cremorne because of its own<br />
heritage listing.<br />
“That’s always been one my biggest things. Everyone<br />
walks through the hotel and says, ‘you’d never know<br />
how beautiful it is inside when you look at the outside’.<br />
“We say ‘don’t judge a book by its cover’ so don’t judge a<br />
pub by its facade.<br />
“I think we’re the perfect example of that. It’s a nice<br />
surprise, like when you go into one of those hidden bars<br />
in Melbourne.”<br />
The Cremorne’s Unley Road frontage remains virtually<br />
untouched since the pub opened in 1854.<br />
There are plans afoot to have it painted but even that<br />
will be a challenge to have approved.<br />
An application was previously made to install blinds<br />
on the pub’s upstairs balcony that adorns its newly<br />
renovated function rooms – yet to hear back.<br />
But rather than remain hamstrung by the past, the new<br />
owners are doing their best to embrace it.<br />
“There is a little something in the works for our upstairs<br />
area which will be able to complement the whole unique<br />
vibe so we can use it to our advantage,” Grace said.<br />
“It’s going to be amazing. It’s just been approved and<br />
will hopefully be done by the end of year.<br />
“It’s something a little bit different to the space – and<br />
the area.”<br />
Grace started just one day after Duxton Hospitality<br />
Services purchased the Cremorne.<br />
That is when the foundations of the Cremorne’s<br />
meteoric rise were laid.<br />
“I feel like when I first came in, we started our staff from<br />
scratch,” she said.<br />
Congratulations from Hahndorf Hill to the Cremorne <strong>Hotel</strong> for winning both<br />
the <strong>SA</strong> and National <strong>Hotel</strong> Of The Year at the AHA <strong>Hotel</strong> Industry Awards 2023.<br />
Hahndorf Hill Gru Gruner Veltliner<br />
for all your celebrations.<br />
18 | <strong>Hotel</strong> <strong>SA</strong> | W W W . A H A S A . A S N . A U Back to Contents
C R E M O R N E H O T E L<br />
“Everyone was brand new. We’ve been able to<br />
retain those staff and keep our excellent customer<br />
service going.<br />
“We’ve been able to build relationships with people<br />
within the community.<br />
“My big thing is customer service. It’s all about making<br />
that experience.”<br />
HAPPY TEAM<br />
To keep customers happy, you must first keep staff<br />
content, said Grace.<br />
“If I’ve got happy staff, I can retain them and that will<br />
flow through to the service that we’ll provide.<br />
“I’ve seen the transition from the old school hospitality<br />
way where you could walk into a kitchen and someone<br />
might throw something at your head if you ask a<br />
question at the wrong time.<br />
“Now, it’s fun. It’s hard work but you make good<br />
friendships and you’re having fun while you’re doing it.<br />
“The venue manager used to be able to sit in the office<br />
and kind of hide a little bit and just come out and spook<br />
everyone. Now it’s about being on the floor and leading.<br />
“If my staff can see me clearing tables, they’re not going<br />
to stand behind the bar and keep chatting.<br />
“They want to work for someone who’s going to help<br />
them rather than just say, ‘you do that’.<br />
“It’s the difference between being a leader and<br />
a dictator.”<br />
"Duxton Hospitality Services,<br />
which added the Cremorne<br />
to its ever-growing stable<br />
of pubs in 2021, hasn’t<br />
remained flat-footed either.<br />
It plans to expand the<br />
hotel..."<br />
they’re complaining, they don’t want to work hard."<br />
“They just know their rights and their limits.<br />
“We have to shift our management styles to meet with<br />
them otherwise they’re just not going to hang around.”<br />
MANAGING YOUTH<br />
It’s also about learning to work with Generation Z.<br />
“You really have to shift your management style.<br />
“This generation likes to be vocal. They will stand up for<br />
themselves which is great but you have to understand<br />
where they are coming from, that rather than think, ‘oh,<br />
Work-life balance, she said, is the key to keeping her<br />
staff happy and engaged.<br />
“It’s a big thing.<br />
“I have someone who asked why I was hiring more staff<br />
and I said it’s because I want our team to have flexibility.<br />
If I say no to a holiday or to a festival or their best mate’s<br />
21st, they’re not going to be happy.<br />
Folland Panozzo Architects Congratulates Peninsula <strong>Hotel</strong><br />
BEFORE<br />
AFTER<br />
Congratulations to Duxton Pubs Group<br />
From concept to completion, Folland<br />
Panozzo Architects are proud to be<br />
associated with the redevelopment of the<br />
Cremorne <strong>Hotel</strong>.<br />
269 Brighton Road, Somerton Park <strong>SA</strong> 5044 | Phone (08) 8376 8888<br />
fparchitects.com.au<br />
269 Brighton Road, Somerton Park <strong>SA</strong> 5044 | Phone (08) 8376 8888<br />
fparchitects.com.au<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 19
C R E M O R N E H O T E L<br />
PAINTMASTER S.A. PTY LTD<br />
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on its 2023 AHA|<strong>SA</strong> and<br />
National AHA of the<br />
Year Award.<br />
Paintmaster <strong>SA</strong> are a South Australian Company<br />
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Builders Lic: BLD 107068<br />
“It’s important to allow that work-life balance and that<br />
goes for the management team too.<br />
RENOVATION SUCCESS<br />
The Cremorne’s other transformational moment in 2021<br />
was its renovation.<br />
“It was really just a massive freshen up, more of a<br />
facelift than anything.<br />
“There was not so much structural work done but a lot<br />
more of refinishing everything, the painting, the new bar<br />
tops, just really starting from fresh.<br />
“It’s got a lot more character now. Before, it was very<br />
dark. Now, it’s nice and fresh.<br />
“We’ve got big booths for big groups where people<br />
can sit around and have a chat and we’ve got acoustic<br />
panelling to absorb the noise from Unley Rd.<br />
“There’s a fireplace and we’ve got a louvered roof with<br />
big curtains that come down in the beer garden so that<br />
it’s weatherproofed all year around.”<br />
CREATIVITY<br />
The hotel also added artwork from the Hugo Michell<br />
Gallery at Beulah Park and Brisbane artist Gerwyn<br />
Davies, maker of Australia’s most outrageous selfies.<br />
“We’ve got some new and unique artwork.<br />
“Gerwyn makes costumes and then photographs<br />
20 | <strong>Hotel</strong> <strong>SA</strong> | W W W . A H A S A . A S N . A U Back to Contents
C R E M O R N E H O T E L<br />
himself wearing them. So when people walk in, they<br />
think, ‘oh that’s different’.<br />
“It might not be everyone’s cup of tea but it adds a little<br />
bit of spice to the place.”<br />
Despite the renovations, staff changes and all their<br />
hard work, it didn’t stop Grace’s astonishment when the<br />
Cremorne took out the nation’s top gong for best pub.<br />
“I honestly was so shocked.<br />
“The staff are very proud, it’s why I enjoy working with<br />
them so much. It’s been a challenge but it’s also been<br />
easy thanks to the team we’ve been able to build.”<br />
The Cremorne had already captured the national<br />
metropolitan awards for ‘Best Bar Presentation &<br />
Experience’ and ‘Best Bistro Casual Dining’ when it<br />
landed the ultimate prize.<br />
Grace thinks it’s the entire experience that makes<br />
visiting the Cremorne so special, while honouring the<br />
Duxton ethos to have visitors ‘come a stranger, leave<br />
a friend’.<br />
“It really comes down to what people see when they<br />
come through those doors.<br />
“They are welcomed.<br />
“It’s not just, ‘what drink are you having?’<br />
“It’s going above and beyond that, asking how their day<br />
is and getting a little bit personal with people.”<br />
Celebrating 60 years in <strong>2024</strong>. Proudly South Australian<br />
owned and family operated since 1964 – the oldest<br />
coffee roasting house in South Australia.<br />
We are the proud coffee supplier for the Cremorne<br />
<strong>Hotel</strong> and we congratulate them on winning Best<br />
Overall <strong>Hotel</strong> at both the AHA|<strong>SA</strong> Awards and at the<br />
Australian AHA Awards for Excellence.<br />
(08) 8362 3376 | info@riocoffee.com.au | riocoffee.com.au<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 21
M C L A R E N V A L E H O T E L<br />
MIDAS TOUCH<br />
SENDS MCLAREN<br />
VALE TO THE TOP<br />
BY DION HAYMAN<br />
22 | <strong>Hotel</strong> <strong>SA</strong> | W W W . A H A S A . A S N . A U Back to Contents
M C L A R E N V A L E H O T E L<br />
McLaren Vale has long been revered for its wineries.<br />
Now visitors to the region, as well as locals, are<br />
talking up the ‘new kid in town’, the McLaren<br />
Vale <strong>Hotel</strong> .<br />
While the hotel was built in 1857, it was only recently<br />
given a stunning refurbishment, thanks to the Midas<br />
touch of Martin Palmer and his hospitality group.<br />
That $2 million renovation saw it land a trio of gongs<br />
at the AHA|<strong>SA</strong> Awards For Excellence, including Best<br />
Overall <strong>Hotel</strong> (Country), Best Redeveloped <strong>Hotel</strong><br />
(Country) and the WT Spurr Award for Tourism &<br />
Regional Promotion.<br />
“I saw it as a great opportunity because McLaren Vale,<br />
as a region for intrastate, interstate and international<br />
visitation, has obviously got a lot of potential, a lot of<br />
strings to its bow,” Martin said.<br />
“It’s just a beautiful place. You’ve got the wine industry<br />
and a very strong food culture, so it’s very attractive<br />
to visitors but it’s also a very strong and vibrant town<br />
as well.<br />
“So it has a lot of potential markets.”<br />
RISK<br />
Looking back, Martin’s 2019 investment in the only pub<br />
in McLaren Vale appears a no brainer.<br />
But prior to that, it appeared a riskier venture.<br />
“It’s fair to say it was ready for renovation,” he said.<br />
“When you’ve got a building that dates back to the<br />
1850s, it’s not too hard to find inspiration.<br />
“You’ve just got to scratch around to find the stone and<br />
iron and all those great things they used to build with<br />
in those days. Then you use them to recreate a venue<br />
that has all that old-world charm but in a modern,<br />
contemporary facility.<br />
“It’s a great place in summer because it’s got the<br />
extended verandah that looks over the Tintara grounds<br />
with all their heritage trees. The biggest one of those<br />
is the gigantic Moreton Bay fig, which is reputedly the<br />
biggest of its kind in Australasia.<br />
“And in winter, it’s a warm and cozy, olde worlde pub.<br />
“We reinstated the original fireplaces and added some<br />
new ones too, so it works in all seasons.”<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 23
M C L A R E N V A L E H O T E L<br />
REPUTATION<br />
The awards judges highlighted “exceptional service,<br />
ambiance, and dining experiences” from a team that<br />
“share their knowledge and educate the patron on the<br />
offerings of the region, through their passion for local<br />
products”.<br />
The reputation Martin is seeking revolves around being<br />
ground zero in the region - the first stop, the last stop.<br />
“There are a few restaurants in the area but a lot of<br />
them are linked to wineries.<br />
“The pub is neutral ground, it’s a place where everyone<br />
can come.<br />
“You can go to any winery and they have a great<br />
restaurant but obviously they only sell their wine, which<br />
is understandable.<br />
“Then there are lots of people who work in the industry<br />
or don’t live in McLaren Vale but visit it and they are<br />
looking for something more representative of the<br />
whole region.<br />
“And that’s what we are. We are representative and<br />
we continue to strive to get better at being a major<br />
reference point for the whole region. Not many places<br />
can do that.<br />
“We’re really working on building that reputation.<br />
Locals and visitors are returning to the pub in everincreasing<br />
numbers.<br />
The primary market is local people, including residents<br />
and those who work in the area.<br />
“If we were just catering to the tourists or the visitor<br />
market we’d have what I describe as a donut – it might<br />
be good on the outside but hollow in the middle.”<br />
WINE OFFERING<br />
The drinks menu not only encompasses many of the<br />
region’s wineries and styles, it also supports local<br />
distilleries and breweries.<br />
“People in the wine industry drink more beer than any<br />
other industry I know,” Martin laughed.<br />
“McLaren Vale is a very broad term – there’s Upper<br />
Tintara, there’s Sellicks, there’s Blewitt Springs, there are<br />
lots of different sub-regions and those regions produce<br />
different types of wines so we can serve the purpose of<br />
helping people understanding the region better.<br />
“Personally, I’m really enjoying the Grenache and<br />
the Grenache Blancs that are starting to be the new<br />
emerging varietals for the Vale.<br />
24 | <strong>Hotel</strong> <strong>SA</strong> | W W W . A H A S A . A S N . A U Back to Contents
M C L A R E N V A L E H O T E L<br />
“You can go to any winery<br />
and they have a great<br />
restaurant but obviously<br />
they only sell their wine,<br />
which is understandable."<br />
“While Shiraz is almost seen as the South Australian<br />
varietal, I think Grenache is going to be the thing that is<br />
going to take McLaren Vale to a slightly different place<br />
over the next few years.<br />
“But it’s not just about the wine, it’s about the food too.”<br />
IMAGINATION<br />
The Bellevue Dining Room’s menus change seasonally<br />
but is heavily protein-based, embracing the seafood<br />
the nearby coastline offers, complemented with locally<br />
grown vegetables.<br />
Folland Panozzo Architects Congratulates Peninsula <strong>Hotel</strong><br />
Congratulations to<br />
Martin Palmer & Team<br />
at the McLaren Vale <strong>Hotel</strong>.<br />
BEFORE<br />
AFTER<br />
269 Brighton Road, Somerton Park <strong>SA</strong> 5044 | Phone (08) 8376 8888<br />
From concept to completion, Folland Panozzo fparchitects.com.au<br />
Architects are proud to be associated with the<br />
redevelopment of the McLaren Vale <strong>Hotel</strong>.<br />
FPA are also proudly associated with our other 2023<br />
AHA award winners: 2KW, Paloma Bar & Pantry,<br />
Warradale, Cremorne, Crafers, Stirling, Cross Keys,<br />
The Brompton, Clovercrest, Modbury – Pickled Duck,<br />
Pt Lincoln <strong>Hotel</strong> & Aldinga.<br />
269 Brighton Road, Somerton Park <strong>SA</strong> 5044 | Phone (08) 8376 8888<br />
fparchitects.com.au<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 25
M C L A R E N V A L E H O T E L<br />
Martin draws similes between the McLaren Vale and<br />
another famous business in his stable.<br />
“2KW is into its tenth year of trading this year,” he said.<br />
“I don’t think I’m exaggerating to say that when people<br />
come to Adelaide, it’s very much on their list of things to<br />
go and visit and see and experience.<br />
“But it actually takes a long time to get to the point<br />
where it’s universally accepted as the thing you want it<br />
to be.<br />
“The location is just the starting point. At the end of the<br />
day, it’s got to have substance. That comes down to<br />
food, beverages - the whole experience.<br />
“You think about McLaren Vale as being regional, 2KW<br />
being an iconic rooftop city venue and Arkh’e is very<br />
much at the forefront of new age culinary experiences.<br />
“What I like about all these businesses is that they all<br />
have a different element of imagination.<br />
“I think you just have to be a bit imaginative in the first<br />
instance to be creative.”<br />
ENTREPRENEURIAL<br />
If imagination is a key ingredient of successful<br />
entrepreneurship, then so must be at least a dash<br />
of chutzpah.<br />
“When I look back at some of the things I’ve done, I<br />
sometimes think, ‘well gee, that was actually quite risky’<br />
but at the time I didn’t look at it like that.<br />
“I think you just have to<br />
be a bit imaginative in<br />
the first instance to be<br />
creative.”<br />
“I just say, ‘this is what we’re going to do and this is how<br />
we’re going to do it’.<br />
“Maybe upon reflection it’s a bit like that but I wouldn’t<br />
say I was reckless.”<br />
Martin learned how quickly money can be gained and<br />
lost, starting his working life as a share broker, having<br />
studied business and marketing.<br />
But pubs had run in his family as far back as the 1970s<br />
with a part interest in the Morphett Arms.<br />
So it was almost fate that he was drawn back into the<br />
industry.<br />
“By the early 90s, business in Adelaide was pretty tough<br />
with very high interest rates and I got some pretty sage<br />
advice from my father.<br />
“He identified that the hotel industry was really<br />
bottoming out and there was only one way it could go<br />
which was up.<br />
26 | <strong>Hotel</strong> <strong>SA</strong> | W W W . A H A S A . A S N . A U Back to Contents
M C L A R E N V A L E H O T E L<br />
“So I decided to make a small investment in a leased<br />
pub and that’s how it started.”<br />
That pub was the Warradale, now part of the Palmer<br />
Hospitality Group’s key holdings, along with the<br />
Morphett Arms, the Highway <strong>Hotel</strong>, AG<strong>SA</strong>_eat (at the Art<br />
Gallery of South Australia) and Paloma Bar & Pantry.<br />
Ellis Butchers of<br />
McLaren Vale<br />
“When I look back at some<br />
of the things I’ve done, I<br />
sometimes think, ‘well gee,<br />
that was actually quite<br />
risky’ but at the time I didn’t<br />
look at it like that.<br />
But there are no further ventures on the horizon for now,<br />
he said, as he watched Liverpool manager Jürgen Klopp<br />
celebrate a 4-1 win over Chelsea that kept his Reds atop<br />
the English Premier League, days after announcing his<br />
retirement at season’s end.<br />
“I just turned 60 so I’m starting to think about a few of<br />
those things …”<br />
The McLaren Vale region is home to some of South<br />
Australia’s most renowned restaurants and cellar doors.<br />
We pride ourselves in the fact that we provide a bespoke<br />
wholesale and retail butchering service to chefs and<br />
home cooks.<br />
We work closely with some of <strong>SA</strong>’s top chefs to provide<br />
them with top quality proteins.We deliver to Adelaide and<br />
McLaren Vale region.<br />
SHOP 18, LOWER LEVEL<br />
CENTRAL SHOPPING CENTRE<br />
MCLAREN VALE <strong>SA</strong> 5171<br />
P: 08 8323 8230 | W: ellisbutchers.com | E: ellis1954@adam.com.au<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 27
M T L O F T Y H O U S E<br />
SERVICE AND LUXURY<br />
PROPEL MOUNT LOFTY<br />
HOUSE TO SUMMIT<br />
The Macquarie Dictionary defines ‘lofty’ as meaning<br />
“exalted in rank, dignity, or character; elevated in style<br />
or sentiment”.<br />
All of these terms are perfectly suited to the<br />
experience that awaits visitors at Mount Lofty<br />
House , awarded the Best Overall <strong>Hotel</strong> in <strong>SA</strong> -<br />
Accommodation Division for 2023.<br />
The venue was built by Arthur Hardy in 1852 and he<br />
enjoyed his accomplishments to opulent extremes – so<br />
much so that he had to sell the property 13 years later<br />
to pay the bills.<br />
“Our original owners had fantastic lavish parties and<br />
really celebrated life and that’s why we wanted to<br />
continue that celebration of luxury,” said Rebekkah<br />
Ramsay, the property’s <strong>Hotel</strong> Manager.<br />
However, staff celebrations of the award were a little<br />
less Gatsby than Arthur Hardy’s – a glass of the estate’s<br />
own sparkling wine, rather than the 1997 Philipponnat<br />
that its three-hat decorated Hardy’s Verandah<br />
Restaurant offers guests for $2950 a bottle.<br />
“In South Australia there are amazing establishments<br />
so we were really honoured to achieve this award'<br />
28 | <strong>Hotel</strong> <strong>SA</strong> | 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<br />
“It’s really fantastic to share<br />
those moments with them<br />
and recognise what they do<br />
and the passion they have<br />
for this industry.”<br />
establishments here in South Australia. So we were<br />
really honoured to achieve that award.<br />
“We weren’t expecting it on the night. We don’t<br />
take it lightly. It’s something we were really excited<br />
to achieve.<br />
“It’s really fantastic to share those moments with the<br />
team and recognise what they do and the passion they<br />
have for this industry.”<br />
TRADITIONS<br />
‘Celebrating a tradition of luxury’ remains the<br />
property’s mantra, although it remains highly doubtful<br />
the original owner was ever as attentive to his guests<br />
as today’s hosts.<br />
It is that attention which has, in no small way,<br />
propelled the estate to its lofty standing.<br />
“First and foremost, we are here for our guests and<br />
the experiences they have. So the awards are just<br />
a reflection on the team and how hard they work to<br />
provide those amazing magical memories for our<br />
guests,” she said.<br />
“When any guest comes onto our estate, we really<br />
want to welcome them into our home.<br />
“They receive a glass of sparkling as soon as they<br />
come in and it sets the tone for their celebration.<br />
“It’s all about building those relationships with<br />
guests, from the time they make their booking to<br />
their time of arrival, when they leave and all of those<br />
touchpoints throughout.<br />
“And it’s the number one thing that our guests tell us<br />
after their stay or when they write on reviews.<br />
“They highlight the service that we provide and the staff<br />
we have here. We wouldn’t be successful as a property -<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 29
MP UT B L OI CF AT Y N HP OR OU FS IE<br />
L E<br />
COMING<br />
SOON<br />
THE NEW<br />
KING OF THE<br />
JUNGLE<br />
HOWLER HEAD & COLA RTD.<br />
Please contact info.australia@campari.com for more information.<br />
if we didn’t have our passionate staff. All the credit is<br />
to them.<br />
“It’s the magic sauce of our formula.”<br />
The attention to guests can be quantified as well<br />
as qualified.<br />
With 160 staff members and only 44 house keys,<br />
Mount Lofty boasts nearly four staff per guest room.<br />
“We have built the brand on delivering exceptional,<br />
remarkable service and experiences for our guests.<br />
“That means providing more people for our guests.<br />
“And we encourage staff to be their genuine, lovely self.<br />
You still have to provide the utmost highest standard of<br />
your food and beverage obviously, but it’s about being<br />
genuine with guests.<br />
“We realise for many guests Mount Lofty House is a<br />
special bucket list experience to celebrate a birthday<br />
or anniversary and always try our upmost to deliver<br />
the best experience.<br />
“For me, when I hear wonderful feedback on<br />
departure from our guests, it makes it so worth it. It’s<br />
beautiful, you can’t get anything better.<br />
30 | <strong>Hotel</strong> <strong>SA</strong> | 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<br />
EMPLOYEE EXCELLENCE<br />
In terms of attentiveness to the needs of guests,<br />
Christopher Speck stands as Mount Lofty’s beacon.<br />
The estate’s Guest Relations Manager received the<br />
Employee Excellence in Service award for a second<br />
time in 2023.<br />
“His sole focus is just to ensure that every single guest<br />
has the best experience here,” Rebekkah said.<br />
“He goes above and beyond for all of his guests.<br />
“He will make time for them, sit down with them, go<br />
through why they are here, how he can best tailor<br />
their experiences.<br />
“He has many local contacts to ensure wherever our<br />
guests visit they are really well looked after. many<br />
contacts in the industry, so that he can ensure wherever<br />
they go, they are really well looked after.<br />
“His care factor and passion for his guests is<br />
extraordinary. I’ve never seen it before and we’re very<br />
lucky to have him here as a part of our team.”<br />
Chris weaves the past with the present to the<br />
enchantment of his guests during the daily history tour<br />
of the estate.<br />
“They walk through the property for about an hour,<br />
and then most of them will have drinks together,”<br />
Rebekkah said.<br />
“It’s really lovely.”<br />
SEQUOIA LODGE<br />
Also rewarded was the estate’s breathtaking 14-suite<br />
Sequoia Lodge in the Luxury Accommodation<br />
category.<br />
Completed in 2021, the gated and extremely private<br />
rooms offer majestic views of the Piccadilly Valley<br />
below. The experience takes willing guests on a<br />
journey of discovery as far as they wish to travel.<br />
“You’ve got your hot pools, your morning sunrise yoga<br />
on the escarpment, nature walks through Cleland, food<br />
and wine meet-the-maker and cheese master classes.<br />
“There are experiences of South Australia on offer you<br />
never knew existed.<br />
“Our property is only 15 minutes from the CBD and just<br />
25 minutes from the airport but once you get here you<br />
feel like you’ve travelled a lot further.”<br />
Deciding where in the estate to stay is too much for<br />
many visitors, who often opt for the best of both worlds.<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 31
M T L O F T Y H O U S E<br />
32 | <strong>Hotel</strong> <strong>SA</strong> | 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<br />
“They feel completely secluded as soon as they<br />
go through those gates at Sequoia.”<br />
“We have a lot of guests who will come and stay at both<br />
properties when they come here.<br />
“They like a little bit of the history of the old English<br />
manor and then they go to Sequoia has natural<br />
light and wonderful experiences natural light and<br />
bright experiences.<br />
“They feel completely secluded as soon as they go<br />
through those gates at Sequoia.”<br />
STAR ATTRACTION<br />
That privacy has attracted some of the world’s biggest<br />
names to the property – including recent arrivals Novak<br />
Djokovic and Sir Paul McCartney.<br />
“I had the pleasure of looking after Paul McCartney for<br />
his stay,” Rebekkah said.<br />
“We had all the band staying at Mount Lofty House as<br />
well, so it was a real highlight for us as an estate and<br />
the team as well.<br />
“When he walked around and waved to all the team<br />
members and said hello, it made everyone’s day.<br />
“He loves his privacy and that’s something that he said<br />
was fantastic.<br />
“It was the first leg of his Australian tour so he was still<br />
getting over jet lag. But we took him out and found a<br />
whole field of kangaroos which he really wanted to see<br />
and be up close and personal with.”<br />
Alas, the requirement for absolute professionalism at<br />
all times precluded Rebekkah and any of her staff from<br />
asking for a selfie with the former Beatle.<br />
But like everyone who stays at Mount Lofty House, the<br />
memory will linger.<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 33
H O S T P L U S<br />
Hostplus remains steadfast amid<br />
market challenges in 2023<br />
In 2023, share markets went through some ups and<br />
downs, primarily due to inflation. The positive news<br />
arrived in November and December as inflation rates<br />
started to decrease, resulting in favourable gains.<br />
Hostplus’ pre-mixed investment options delivered<br />
positive returns for members in 2023. Our Balanced<br />
MySuper option where most of our members invest,<br />
returned a healthy 8.46% 1 for the 12 month period to<br />
31 December 2023.<br />
What’s more, Hostplus’ Balanced option is the number<br />
one ranked balanced option in Australia over 10<br />
and 20 years to 31 December 2023, according to<br />
SuperRatings. 2<br />
Every single day, we have our members’ best financial<br />
interests at heart. That means investing members’<br />
money responsibly with the aim of achieving long-term<br />
growth and strong returns. These great results over the<br />
long-term show that our investment strategy is working<br />
hard for Hostplus members.<br />
See how we invest and strive to help our members<br />
build a future full of positivity. Find out more about<br />
what makes our strategy tick: hostplus/how we invest.<br />
Endnotes<br />
1 Source: Hostplus data as at 31 December 2023. Past performance is not a<br />
reliable indicator of future performance and should never be the sole factor<br />
considered when selecting a superannuation fund.<br />
2 Hostplus’ Balanced option is ranked number one over 10 and 20 years.<br />
Source: SuperRatings Accumulation Fund Crediting Rate Survey – SR50<br />
Balanced (60-76) Index, December 2023. Past performance is not a reliable<br />
indicator of future performance and should never be the sole factor<br />
considered when selecting a superannuation fund.<br />
34 | <strong>Hotel</strong> <strong>SA</strong> | 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<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 />
Billsons (03) 57281304<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 />
Consillion 1800 500 994<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 />
Alsco 8346 1391<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 />
Alsco 8346 1391<br />
St John 1300 78 5646<br />
ENERGY & SOLAR SOLUTIONS<br />
Class A Energy Solutions 8391 4853<br />
Power Maintenance Group 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 />
Alsco 8346 1391<br />
St John 1300 360 455<br />
FOOD <strong>SA</strong>FETY<br />
Think ST Solutions 0422 285 720<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 />
GFR Pro 0408 186 540<br />
<strong>SA</strong> Lotteries 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 />
GFR Pro 0408 186 540<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 />
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 />
Light & Wonder 0400 002 229<br />
Statewide Gaming 0448 076 144<br />
GIFT CARDS<br />
The Card Network 1300 375 346<br />
HEALTH INSURANCE<br />
Bupa 1300 662 074 (#2146982)<br />
HOTEL BROKERS<br />
JLL 8233 8890<br />
Langfords <strong>Hotel</strong> Brokers 0410 605 224<br />
McGees Property <strong>Hotel</strong> Brokers 8414 7800<br />
HOTEL MANAGEMENT<br />
H&L Australia Pty Ltd 1800 778 340<br />
HOTEL MARKETING<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 EQUIPMENT<br />
Bunnings Group 0435 630 660<br />
Bunzl 08 8245 6222<br />
Stoddart Food Service Equipment<br />
0468 923 320<br />
LOTTERIES<br />
<strong>SA</strong> Lotteries 13 18 68<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 />
LINEN & UNIFORM SERVICES<br />
Alsco 1300 659 892<br />
ORTC Clothing Co 0422 515 213<br />
Alsco 8346 1391<br />
MEDIA<br />
FIVEaa 8419 1395<br />
Foxtel 1300 138 898<br />
Solstice Media 8224 1600<br />
MIGRATION<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 />
JLL 8233 8890 Knight Frank Valuations &<br />
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 />
Alliance College 1300 665 065<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 />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 35
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 />
For any assistance or support<br />
please contact your local<br />
Gaming Care Officer, or our office<br />
for information on how Gaming<br />
Care can assist your venue.<br />
36 | <strong>Hotel</strong> <strong>SA</strong> | W W W . A H A S A . A S N . A U Back to Contents
CORPORATE PARTNERS 2023/24<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 />
IGT pfdfoods.com.au<br />
For full product range and details<br />
of your nearest branch<br />
Konami Australia Pty Ltd<br />
Oatley Fine Wine Merchants<br />
Options Craft Liquor Merchants<br />
Australian Liquor Marketers<br />
Digital Marketing AOK<br />
Light & Wonder<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 />
Empire Liquor<br />
Liquor Marketing Group<br />
Stoddart Food Equipment<br />
Big Screen Video<br />
Bluize<br />
Foxtel<br />
GFR Pro<br />
Novatech Creative Event<br />
Technology<br />
Tanda<br />
B R O N Z E<br />
1800 ON HOLD<br />
Adelaide Institute of Hospitality<br />
Alliance College<br />
Consillion<br />
Alsco<br />
Banktech<br />
Bentleys Accountants<br />
Billsons<br />
Big Shed Brewing Concern<br />
BK Electronics<br />
T<br />
BOC<br />
08<br />
Limited<br />
8100 2499 F 08 8232 JLL 4979<br />
Bunnings Group<br />
Bunzl<br />
Cashzone<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 />
E INFO@GAMINGCARE.ORG.AU<br />
H O T E L I N D U S T R Y S U P P O R T E R<br />
4TH FLOOR AHA|<strong>SA</strong> HOUSE<br />
60 HINDMARSH SQUARE, ADELAIDE <strong>SA</strong> 5000<br />
Knight Frank Valuations &<br />
Advisory <strong>SA</strong><br />
Langfords <strong>Hotel</strong> Brokers<br />
McGees Property <strong>Hotel</strong> Brokers<br />
Mister Lincoln<br />
Next Payments<br />
ORTC Clothing Co<br />
Perks Accountants & Wealth<br />
Advisers<br />
Piper Alderman Lawyers<br />
Power Maintenance Group<br />
Ryan & Co. Solicitors<br />
A Cleaner World (ACW)<br />
Art Images Gallery<br />
Bupa<br />
Solstice Media<br />
Statewide Gaming<br />
St John<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 />
Maxima<br />
Migration Solutions<br />
Think ST Solutions<br />
The Card Network<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 37
L I C E N S E E T R A N S F E R S<br />
JANUARY <strong>2024</strong><br />
HOTEL LOCATION EFFECTIVE DATE NEW LICENSEE<br />
Crystal Brook <strong>Hotel</strong> Crystal Brook 06.01.24 Steve Stuart Nominees Pty Ltd<br />
Dockside Tavern Port Adelaide 11.01.24 Goodfellas Pizza Pub Pty Ltd<br />
Commercial <strong>Hotel</strong> Morgan 22.01.24 Jonnyrose Nominees Pty Ltd<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 />
DAVID BASHEER<br />
President<br />
MATTHEW BINNS<br />
Vice President<br />
LUKE DONALDSON<br />
Deputy Vice President<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,<br />
and therefore disclaims any liability, to any party for loss or damage caused by errors or omissions resulting from<br />
negligence, accident or any other cause. We do not endorse any advertising materials, services offered within<br />
advertisements or products, special offers or goods promoted therein.<br />
PUBLISHER<br />
EXECUTIVE COUNCIL<br />
COUNCIL<br />
BRAD BARREAU<br />
ANDREW BULLOCK<br />
SIMONE DOUGLAS<br />
TREVOR EVANS<br />
JASON FAHEY<br />
TRENT FAHEY<br />
<strong>SA</strong>M McINNES<br />
Secretary Treasurer<br />
MATTHEW BRIEN<br />
Executive Council<br />
ANNA HURLEY<br />
Executive Council<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 Australia (<strong>SA</strong>)<br />
and Tourism 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 />
<strong>SA</strong>RAH LEGOE<br />
Senior Advisor –<br />
Workplace Relations<br />
Liquor Licensing &<br />
Gaming<br />
+<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 />
HENRY RIVIERA<br />
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 />
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