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q u e e n s l a n d h o T E L S a s s o c i a t i o n<br />
M a y 2 0 2 4 e d i t i o n<br />
The shape of us<br />
NAVIGATING THE ENDLESS POSSIBILITIES OF VENUE DESIGN<br />
GETAWAY:<br />
LINKS GOLF & WELLBEING<br />
FOCUS:<br />
THE MILL INN TAVERN<br />
CRAFTY BUNCH:<br />
BREWSKI BAR
Bernie Hogan at The Normanby Hotel for a Sunday press conference regarding<br />
permanently getting more concerts at Suncorp, to benefit the members.<br />
THE VERY BEST OF QUEENSLAND<br />
RECOGNISING THE<br />
STAFF THAT MAKE<br />
OUR HOSPITALITY<br />
INDUSTRY SO<br />
MEMORABLE IS<br />
ONE OF THE MOST<br />
IMPORTANT PARTS<br />
OF THE AWARDS...<br />
Writing this column is sometimes like gazing into a crystal ball and imagining where we<br />
are going to be as an industry in the coming weeks, months and years. This edition is a<br />
little easier, however, as I know exactly where we will be on 3 June this year.<br />
The much-anticipated <strong>QHA</strong> Awards for Excellence ceremony will be held again in<br />
Brisbane to celebrate the very best of Queensland. These awards are not just about the<br />
largest operators, in fact, it is often the local legends and hidden gems that astound us<br />
the most. Every year, our judges have been hard-pressed to find a winner in almost every<br />
category.<br />
While I love to hear about the greatest bars to visit or restaurants to entertain at, I think<br />
it is the ‘people’ awards that are my favourite. Recognising the staff that make our<br />
hospitality industry so memorable is one of the most important parts of the awards, with<br />
the Rising Star Awards being particularly inspiring. These are the people we will leave the<br />
industry to – the ones that are already shaping the industry and the ones that show the<br />
industry truly has a bright and brilliant future.<br />
From their exceptional service in pubs to their innovative hotel marketing, Rising Stars<br />
come from all over our state and the globe, often achieving goals they thought were<br />
never attainable. A prime example is last year’s winner, who came from Vietnam via South<br />
Australia to the Whitsundays and now the Gold Coast in order to excel in the hospitality<br />
industry. Look out for this award on the night amongst all of the amazing venues.<br />
By the time you are reading this, tickets will be on sale and preparations will be in full<br />
swing for another night that I am certain will continue the tradition of great comraderie,<br />
jubilant celebrations and strengthening your Queensland Hotels Association!<br />
BERNIE HOGAN<br />
<strong>QHA</strong> CHIEF EXECUTIVE/EDITOR<br />
<strong>QHA</strong> REVIEW | 3
GETAWAY:<br />
LINKS GOLF & WELLBEING<br />
q u e e n s l a n d h o T E L S a s s o c i a t i o n<br />
M a y 2 0 2 4 e d i t i o n<br />
NAVIGATING THE ENDLESS POSSIBILITIES OF VENUE DESIGN<br />
FOCUS:<br />
THE MILL INN TAVERN<br />
CRAFTY BUNCH:<br />
BREWSKI BAR<br />
o u r c o v e r :<br />
The shape of us<br />
The Normanby<br />
Hotel, supplied by<br />
BSPN.<br />
3 EDITOR’S LETTER<br />
5 CONTRIBUTORS<br />
M a y 2 0 2 4 e d i t i o n<br />
<strong>QHA</strong><br />
Level 14, 270 Adelaide Street<br />
Brisbane, Queensland 4000<br />
GPO Box 343<br />
Brisbane, Queensland 4001<br />
Phone: 07 3221 6999<br />
1800 177 594<br />
Fax: 07 3221 6649<br />
Web: www.qha.org.au<br />
Email: info@qha.org.au<br />
Office Hours<br />
8.30am – 5.00pm Monday to Friday<br />
President<br />
Mr Richard Deery<br />
Senior Vice President<br />
Mr Matthew Coorey<br />
Vice Presidents<br />
Mr Brad Fitzgibbons<br />
Ms Mel Tait<br />
Mr Sam Ingham-Myers<br />
Secretary/Treasurer<br />
Ms Rachel Johnson<br />
Chief Executive and Editor<br />
Mr Bernie Hogan<br />
www.qha.org.au<br />
6 NEWS<br />
14 GETAWAY<br />
LINKS GOLF & WELLBEING<br />
24 INSIGHTS<br />
THE SHAPE OF US<br />
30 ACCOMMODATION<br />
32 FOCUS<br />
THE MILL INN TAVERN<br />
46 TOP DROP<br />
48 CRAFTY BUNCH<br />
BREWSKI BAR<br />
58 SPIRITED BUNCH<br />
VINO VOLTA<br />
63 TRADE DIRECTORY<br />
64 PARTNERS & CORPORATE MEMBERS<br />
<strong>QHA</strong> REVIEW | 4<br />
<strong>QHA</strong> REVIEW is published by the Queensland<br />
Hotels Association ABN 54 878 166 941.<br />
All information is correct at time of going to press.<br />
The publishers cannot accept responsibility for<br />
errors in articles or advertisements, or unsolicited<br />
manuscripts, photographs or illustrations.<br />
The opinions and words of the authors do not<br />
necessarily represent those of the publisher. All<br />
rights reserved. Reproduction in part or whole is<br />
strictly prohibited without prior permission.<br />
EDITORIAL & ADVERTISING<br />
For all editorial and advertising queries:<br />
Dave Swan 0401 345 201<br />
qhareview@qha.org.au
DAMIAN STEELE<br />
<strong>QHA</strong> Deputy Chief<br />
Executive<br />
A hospitality industry<br />
professional with over<br />
30 years’ experience<br />
in liquor, gaming and<br />
operations. Damian<br />
has a strong focus<br />
on compliance and<br />
legislation.<br />
THERESE KELLY<br />
<strong>QHA</strong> Training Manager<br />
An experienced VET<br />
sector professional,<br />
Therese manages<br />
the <strong>QHA</strong> Training<br />
department and is<br />
responsible for the<br />
development and<br />
delivery of quality training<br />
for <strong>QHA</strong> members and<br />
other hospitality venues.<br />
PAUL ST JOHN-WOOD<br />
<strong>QHA</strong> Membership<br />
Officer<br />
Paul is the face of the<br />
Association to many<br />
<strong>QHA</strong> members as he<br />
travels the length and<br />
breadth of the state<br />
visiting, advising and<br />
assisting publicans.<br />
CURT SCHATZ<br />
Managing Partner,<br />
Mullins<br />
With over 30 years’<br />
experience in property,<br />
liquor and gaming law,<br />
Curt is recognised<br />
as a leader in this<br />
field. He advises pub,<br />
club, nightclub,<br />
restaurant, resort and<br />
accommodation venue<br />
owners and operators.<br />
THE HON YVETTE D’ATH<br />
Attorney-General<br />
and Minister for<br />
Justice and Minister<br />
for the Prevention of<br />
Domestic and Family<br />
Violence<br />
Yvette D’Ath is a<br />
Labor member of the<br />
Legislative Assembly<br />
of Queensland<br />
representing the seat of<br />
Redcliffe.<br />
VICTORIA THOMSON<br />
Commissioner for<br />
Office of Liquor and<br />
Gaming Regulation<br />
Queensland<br />
Victoria is responsible<br />
for the regulatory policy<br />
and strategic direction of<br />
product safety, licensing,<br />
compliance and<br />
enforcement activities to<br />
protect market integrity<br />
and keep Queenslanders<br />
safe.<br />
TANA THORPE<br />
Employment<br />
Relations Advisor<br />
Tana utilises her<br />
experience at the<br />
<strong>QHA</strong> and previous<br />
advisory roles to assist<br />
businesses with all<br />
aspects of employment<br />
relations.<br />
TOM FITZGERALD<br />
Accommodation<br />
Membership<br />
Services Officer<br />
Tom will act as<br />
your conduit to<br />
accommodation<br />
information and <strong>QHA</strong><br />
services, and is an<br />
experienced professional<br />
who grew up living and<br />
working in the hospitality<br />
industry as part of a<br />
hotel-owning family.<br />
ADAM FLOYD<br />
Head of MAX & TAB,<br />
Queensland<br />
With ten years of<br />
experience in Tabcorp<br />
gaming services, Adam<br />
has recently taken on<br />
both MAX & TAB for<br />
Queensland. Adam’s<br />
previous career in the<br />
hospitality industry<br />
positions him well to<br />
understand the role<br />
that wagering and<br />
gaming play in pubs.<br />
NICK BAINBRIGGE<br />
State Manager (Qld)<br />
Aristocrat<br />
Nick has a proven<br />
history in wholesale<br />
liquor, electronic gaming,<br />
and hotel and restaurant<br />
operation. He now<br />
heads up the state team<br />
for one of Australia’s<br />
leading manufacturers of<br />
gaming machines.<br />
<strong>QHA</strong> REVIEW | 5
NEWS<br />
A DAY ON THE GREEN<br />
<strong>QHA</strong> REVIEW | 6<br />
DESPITE THE RAIN, OUR NAMING RIGHTS<br />
SPONSOR ENSURED THAT GUESTS WERE WELL<br />
TAKEN CARE OF AT <strong>QHA</strong> & BIDFOOD GOLF DAY<br />
ON 27 MARCH 2024.<br />
While players participated in an 18-hole, four-ball<br />
Ambrose competition across a 27-hole course,<br />
Bidfood provided a fantastic barbecue and cocktail<br />
station, keeping guests well hydrated and fed<br />
throughout their round.<br />
Guests enjoyed winning prizes throughout the day<br />
in addition to various on-course activities, with<br />
many <strong>QHA</strong> members, corporate partners and<br />
representatives of the Queensland hospitality industry<br />
generously offering on-hole networking opportunities in<br />
a relaxed setting.<br />
In conjuction with the Lottery Corporation, we were<br />
lucky enough to have a 50/50 raffle supporting Smart<br />
Pups – a not-for-profit organisation that provides<br />
assistance dogs to children with special needs. It was<br />
a pleasure to support such a fantastic cause on the<br />
day.<br />
To conclude the event, attendees were invited to join<br />
the hole sponsors for the presentation dinner hosted<br />
at RACV Royal Pines Resort. Here, Boonooroo Golf<br />
Course and Tavern were crowned the champions of<br />
the <strong>QHA</strong> & Bidfood Golf Day 2024.<br />
FIRST PLACE – BOONOOROO GOLF COURSE AND TAVERN<br />
SECOND PLACE – CUB<br />
THIRD PLACE – ASHLEY COOPER CONSTRUCTION<br />
HIGHEST SCORE – MAX<br />
Mar
NEWS<br />
BY AUSSIES, FOR AUSSIES<br />
CELEBRATING LOCAL MAKERS, GROWERS AND ALL<br />
THAT AUSTRALIANS CREATE, AUSTRALIA MADE<br />
WEEK 2024 IS SCHEDULED TO TAKE PLACE FROM<br />
20 TO 26 MAY.<br />
In its fourth year, Australia Made Week 2024 is teaming<br />
up with home-grown singer and songwriter, Jessica<br />
Mauboy, to encourage businesses to prioritise buying<br />
products bearing the iconic Australia Made, Australian<br />
Grown logo.<br />
For more than 35 years, the trusted green-andgold<br />
symbol featuring the outline of a kangaroo<br />
has identified products as authentically Aussie,<br />
from produce, kitchen supplies and beverages to<br />
furnishings, cleaning products and many more.<br />
Every single purchase bearing Australia’s unique<br />
country of origin certification helps create and support<br />
local jobs while boosting the economies of the cities,<br />
towns and regions where the goods are produced.<br />
Earlier this year, research from Roy Morgan showed<br />
Australian businesses are prioritising locally made<br />
products, with more than four in five stating they buy<br />
Australian Made produce wherever possible.<br />
The research surveyed a number of business decisionmakers<br />
from a cross-section of Australian industries,<br />
and found the key drivers behind the ‘Australian<br />
first’ attitude were value for money and better-quality<br />
products.<br />
Australian-made chief executive, Ben Lazzaro, said the<br />
research demonstrated businesses understood the<br />
importance and benefits of buying authentic Australian<br />
Made products.<br />
“Businesses know that by buying Australian, not only<br />
do you get products manufactured to some of the<br />
highest quality and safety standards in the world, you<br />
also help to create local jobs and strengthen local<br />
manufacturing capabilities.<br />
“In addition to gaining access to local customer service<br />
and after-sales support, you also get the certainty<br />
of local delivery timeframes in an uncertain global<br />
shipping market,” he said.<br />
All businesses that participated in the survey<br />
recognised the Australian Made logo, with 85% being<br />
confident that products displaying the iconic green<br />
and gold kangaroo symbol were actually made or<br />
grown in Australia. The survey also found that 67%<br />
of companies were more likely to purchase from a<br />
business with the mark.<br />
Ben said as Australia’s only registered country-of-origin<br />
certification trademark, the Australian Made logo is a<br />
true symbol of Aussie authenticity.<br />
“It is our country’s most recognised and trusted<br />
symbol and is central to the sales and marketing<br />
strategies of thousands of Aussie industries,” he said.<br />
The survey demonstrated that economic-related<br />
benefits were the reason that many businesses had<br />
a policy or preference for buying Australian-made<br />
goods, with a majority stating that supporting local<br />
businesses, providing long-term benefits for the<br />
community, developing Australia’s manufacturing<br />
industry and backing local jobs and employment<br />
opportunities were key motivations.<br />
Roy Morgan chief executive, Michele Levine, said<br />
Australia’s industry decision-makers value reliability,<br />
safety and supporting jobs in addition to the economy.<br />
“These are all attributes that are highly associated with<br />
the Australian Made logo and drive businesses to buy<br />
Australian Made wherever they can.<br />
“Many businesses in the country manufacture<br />
Australian-made products themselves, and understand<br />
the importance of purchasing products that support<br />
the local economy,” she said.<br />
Surprisingly, rising interest rates and the cost of<br />
living crisis haven’t had an impact on decisions to<br />
buy locally. In fact, 89% of Australian businesses are<br />
purchasing more or the same number of Australianmade<br />
products as they did before interest rates started<br />
rising in <strong>May</strong> 2022.<br />
As Australia Made Week commences towards<br />
the end of this month, the <strong>QHA</strong> is enthusiastic for<br />
the celebration of Australian-made products, and<br />
encourages members to check out our preferred<br />
suppliers to the Queensland hospitality industry on<br />
pages 63, 64, 65 and 66.<br />
<strong>QHA</strong> REVIEW | 7
CONGRATULATIONS! YOU’RE A<br />
FINALIST<br />
BEST BISTRO METROPOLITAN<br />
Bli Bli Hotel<br />
Boardwalk Tavern<br />
Kirra Beach Hotel<br />
Morayfield Tavern<br />
Orion Hotel Springfield<br />
The Belvedere<br />
The Commonwealth Hotel<br />
The Doonan<br />
The Full Moon Hotel<br />
BEST BISTRO REGIONAL<br />
Austral Hotel<br />
Exchange Hotel Kilcoy<br />
Federal Hotel<br />
Harvey Road Tavern<br />
King Reef Resort<br />
Lucinda Point Hotel Motel<br />
The Sun Hotel<br />
Kandanga Hotel<br />
memo:<br />
CONGRATULATIONS<br />
TO OUR FINALISTS!<br />
BEST DELUXE ACCOMMODATION<br />
Crystalbrook Riley<br />
InterContinental Sanctuary<br />
Cove Resort<br />
JW Marriott Gold Coast<br />
Resort & Spa<br />
Sheraton Grand Mirage<br />
Resort, Port Douglas<br />
Spicers Peak Lodge<br />
The Langham, Gold Coast<br />
BEST DETACHED BOTTLE SHOP<br />
Black Sheep Bottle Shop<br />
Newmarket<br />
Black Sheep Bottle Shop<br />
The Gap<br />
Agnes Water Tavern<br />
Bottlemart Boondall Sue’s<br />
Korner - The Full Moon Hotel<br />
Cellarbrations Baringa<br />
Tavern<br />
BEST DRAUGHT BEER<br />
Eden Brewhouse<br />
Finn McCool’s Irish Bar<br />
Fortitude Valley<br />
Finn McCool’s Irish Bar<br />
Surfers Paradise<br />
Osbourne Hotel<br />
Parklands Tavern<br />
Porters Plainland Hotel<br />
Shamrock Hotel<br />
BEST ENTERTAINMENT VENUE<br />
Cloudland<br />
Eatons Hill Hotel<br />
Kings Beach Tavern<br />
Lefty’s Music Hall<br />
The Prince Consort Hotel<br />
BEST ENVIRONMENTAL &<br />
ENERGY EFFICIENCY PRACTISE<br />
Capri by Fraser Brisbane<br />
Green Island Resort<br />
Howard Smith Wharves<br />
RACV Royal Pines Resort<br />
Sheraton Grand Mirage Resort,<br />
Port Douglas<br />
BEST FAMILY DINING<br />
Brightwater Hotel<br />
Matso’s Sunshine Coast<br />
Sandstone Point Hotel<br />
Shearers Arms Tavern<br />
The Commonwealth Hotel<br />
The Doonan<br />
The Full Moon Hotel<br />
The Glen Hotel<br />
The Star Gold Coast<br />
Harvest Buffet<br />
The Yarrabilba Hotel<br />
BEST GAMING VENUE<br />
METROPOLITAN<br />
Bli Bli Hotel<br />
Browns Plains Hotel<br />
Shearers Arms Tavern<br />
The Full Moon Hotel<br />
The Island Gold Coast<br />
Wattle Hotel
<strong>QHA</strong><br />
TOP SECRET<br />
awards for excellence<br />
ADMIT ONE<br />
ADMIT ONE<br />
2024 <strong>QHA</strong> AWARDS<br />
FOR EXCELLENCE<br />
2024 <strong>QHA</strong> AWARDS<br />
FOR EXCELLENCE<br />
BEST GAMING VENUE REGIONAL<br />
Agnes Water Tavern<br />
Bay Central Tavern<br />
Harvey Road Tavern<br />
Porters Plainland Hotel<br />
The Sun Hotel<br />
Victoria Tavern<br />
BEST HOTEL BAR<br />
ACCOMMODATION DIVISION<br />
Bisou Bisou<br />
Hotel X<br />
The Terrace<br />
Emporium Hotel South Bank<br />
Iris Rooftop<br />
Hotel X<br />
Homage<br />
Spicers Balfour Hotel<br />
Spicers Hidden Vale<br />
The Island Gold Coast<br />
THE WET DECK<br />
W Brisbane<br />
BEST HOTEL BAR GENERAL<br />
DIVISION METROPOLITAN<br />
Blackbird Bar, Dining<br />
and Events<br />
Cloudland<br />
Crystalbrook Vincent<br />
Hey Chica!<br />
The Prince Consort Hotel<br />
BEST HOTEL BAR GENERAL<br />
DIVISION REGIONAL<br />
Blue Mountain Hotel<br />
Central Lane Hotel<br />
Exchange Hotel Kilcoy<br />
Porters Plainland Hotel<br />
The Mucka Pub<br />
BEST HOTEL GROUP OPERATOR<br />
Comiskey Group<br />
Hallmark Hospitality<br />
Katarzyna<br />
Kickon Group<br />
Minor Hotels Group<br />
Oaks Hotels, Resorts & Suites<br />
BEST HOTEL/PUB STYLE<br />
ACCOMMODATION<br />
Commercial Hotel Nerang<br />
Golden Beach Tavern<br />
Grand Old Crow Hotel<br />
Lucinda Point Hotel Motel<br />
Porters Plainland Hotel<br />
Queensland Hotel Goondiwindi<br />
BEST LATE NIGHT VENUE<br />
Cloudland<br />
Hey Chica!<br />
Orion Hotel Springfield<br />
Osbourne Hotel<br />
Queensland Hotel Goondiwindi<br />
Retro’s Nightclub<br />
Fortitude Valley<br />
The Prince Consort Hotel<br />
BEST MARKETED HOTEL<br />
ACCOMMODATION<br />
Emporium Hotel South Bank<br />
Hotel X<br />
QT Gold Coast<br />
Sandstone Point Holiday<br />
Resort<br />
W Brisbane<br />
BEST MARKETED HOTEL<br />
GENERAL<br />
Cloudland<br />
Exchange Hotel Kilcoy<br />
Hey Chica!<br />
Osbourne Hotel<br />
The Doonan<br />
The Full Moon Hotel<br />
The Prince Consort Hotel<br />
Watermark Townsville<br />
BEST MEETING<br />
& EVENTS VENUE<br />
Eatons Hill Hotel<br />
Howard Smith Wharves<br />
JW Marriott Gold Coast<br />
Resort & Spa<br />
QT Gold Coast<br />
RACV Royal Pines Resort<br />
Sheraton Grand Mirage Resort,<br />
Gold Coast<br />
Sofitel Brisbane Central<br />
The Island Gold Coast<br />
The Langham, Gold Coast<br />
The Star Gold Coast<br />
BEST MID-RANGE<br />
ACCOMMODATION<br />
BIG4 Gold Coast Holiday Park<br />
Lucinda Point Hotel Motel<br />
Mermaid Waters & Lonestar<br />
Tavern<br />
Sandstone Point Holiday<br />
Resort<br />
Stradbroke Island Beach<br />
Hotel
BEST OUTDOOR NON-ENCLOSED<br />
FACILITY<br />
Eatons Hill Hotel<br />
Kirra Beach Hotel<br />
The Alexandra Hills Hotel<br />
The Belvedere<br />
The Commonwealth Hotel<br />
The Doonan<br />
BEST REDEVELOPED HOTEL<br />
RACV Royal Pines Resort<br />
The Brook Hotel<br />
Kirra Beach Hotel<br />
Matso’s Sunshine Coast<br />
Queensland Hotel Goondiwindi<br />
Riverland<br />
The Belvedere<br />
The Sun Hotel<br />
BEST RESTAURANT<br />
ACCOMMODATION<br />
Bisou Bisou<br />
Hotel X<br />
CC’s Bar and Grill<br />
Crystalbrook Bailey<br />
Donna Chang<br />
Signature<br />
Emporium Hotel South Bank<br />
Iris Rooftop<br />
Hotel X<br />
Citrique<br />
JW Marriott Gold Coast<br />
Resort & Spa<br />
Yamagen<br />
QT Gold Coast<br />
Homage<br />
Spicers Hidden Vale<br />
Goldies<br />
The Island Gold Coast<br />
T’ang Court<br />
The Langham, Gold Coast<br />
BEST RESTAURANT<br />
METROPOLITAN<br />
Donna Chang<br />
Stanley<br />
Howard Smith Wharves<br />
Ciao Papi<br />
Howard Smith Wharves<br />
Iris Rooftop<br />
Hotel X<br />
Deery’s Restaurant<br />
Story Bridge Hotel<br />
BEST RESTAURANT REGIONAL<br />
Homage<br />
Spicers Hidden Vale<br />
Spicers Peak Lodge<br />
BEST RETAIL LIQUOR OUTLET<br />
Black Sheep Bottle Shop<br />
South Brisbane<br />
Harry Brown<br />
Eatons Hill Hotel<br />
Porters Plainland Hotel<br />
Queensland Hotel Goondiwindi<br />
The Bottle-O Bli Bli<br />
The Prince Cellars<br />
The Prince Consort Hotel<br />
BEST SPORTING<br />
ENTERTAINMENT VENUE<br />
Bli Bli Hotel<br />
Boardwalk Tavern<br />
Burleigh Town Hotel<br />
Finn McCool’s Irish Bar<br />
Fortitude Valley<br />
Osbourne Hotel<br />
The Caxton Hotel<br />
The Lord Alfred Hotel<br />
The Prince Consort Hotel<br />
BEST SUITE/APARTMENT HOTEL<br />
Avani Broadbeach Residences<br />
Crystalbrook Bailey<br />
Meriton Suites Surfers<br />
Paradise<br />
RACV Noosa Resort<br />
Rambla @ Perry House<br />
Sheraton Grand Mirage Resort,<br />
Gold Coast<br />
The Langham, Gold Coast<br />
The Star Gold Coast<br />
BEST SUPERIOR ACCOMMODATION<br />
Capri by Fraser Brisbane<br />
Crystalbrook Flynn<br />
Crystalbrook Vincent<br />
Dorsett Gold Coast<br />
Eatons Hill Hotel<br />
Sea World Resort<br />
The Island Gold Coast<br />
BEST TAB LICENSED VENUE<br />
Bli Bli Hotel<br />
Burleigh Town Hotel<br />
Inala Hotel<br />
Sunnybank Hotel<br />
The Caxton Hotel<br />
The Island Gold Coast<br />
BEST TOURISM INITIATIVE<br />
Sandstone Point Holiday<br />
Resort<br />
The Prince Consort Hotel
CHEF OF THE YEAR<br />
Simon Street<br />
Hallmark Hospitality<br />
Ty Bellingham<br />
Howard Smith Wharves<br />
Selvakumar Gopalakrishnan<br />
JW Marriott Gold Coast<br />
Resort & Spa<br />
Daniel King<br />
QT Gold Coast<br />
Michael Crosbie<br />
The Star Gold Coast<br />
EMPLOYEE EXCELLENCE IN<br />
SERVICE - ACCOMMODATION<br />
DIVISION<br />
Sandra Donalisio<br />
Hotel X<br />
Christopher Spielmann<br />
JW Marriott Gold Coast Resort<br />
& Spa<br />
Jessica Weaver<br />
RACV Royal Pines Resort<br />
Kim Mitchell<br />
Sea World Resort<br />
Wendy Robson<br />
Sea World Resort<br />
Krityona Mehrotra<br />
Sea World Resort<br />
EMPLOYEE EXCELLENCE IN<br />
SERVICE - GENERAL DIVISION<br />
Stephanie West<br />
Maeva Hospitality<br />
Alexandra Boyle<br />
Osbourne Hotel<br />
Dhan Tamnag<br />
Watermark Townsville<br />
FRONT OF HOUSE EMPLOYEE OF<br />
THE YEAR - ACCOMMODATION<br />
DIVISION<br />
Wisky Lai<br />
InterContinental<br />
Sanctuary Cove Resort<br />
Stacey Leong<br />
JW Marriott Gold Coast<br />
Resort & Spa<br />
Sofia Guzman<br />
Meriton Suites Broadbeach<br />
Rory Neaves<br />
QT Gold Coast<br />
Ashleigh Ainge<br />
Sea World Resort<br />
FRONT OF HOUSE EMPLOYEE OF<br />
THE YEAR - GENERAL DIVISION<br />
Tracy Egan<br />
Brightwater Hotel<br />
Zoe Marstella<br />
Howard Smith Wharves<br />
Kim McLaughlin<br />
Sunny’s Margate Beach<br />
Lidia Koppe<br />
Watermark Townsville<br />
HOTEL INDUSTRY RISING STAR<br />
Jimmy Barker<br />
Emporium Hotel South Bank<br />
Alannah Kanowski<br />
Hotel X<br />
Tyson Kelley-Comb<br />
Parklands Tavern<br />
Rustam Lama<br />
Meriton Suites Herschel St<br />
Nikhil Jindal<br />
Sea World Resort<br />
Ally West<br />
W Brisbane<br />
GOOD LUCK<br />
TO ALL OUR FINALISTS!<br />
KENO OUTSTANDING COMMUNITY<br />
SERVICE & ACHIEVEMENT<br />
Coolum Beach Hotel<br />
Hotel Richards<br />
Howard Smith Wharves<br />
Hotel X<br />
The Belvedere<br />
The Caxton Hotel<br />
The Prince Consort Hotel<br />
Wellshot Hotel<br />
OUTSTANDING ACHIEVEMENT IN<br />
TRAINING<br />
Howard Smith Wharves<br />
Kickon Group<br />
RESPONSIBLE SERVICE -<br />
ALCOHOL<br />
The Brook Hotel<br />
Osbourne Hotel<br />
Regatta Hotel<br />
RESPONSIBLE SERVICE -<br />
GAMING<br />
The Shafston Hotel<br />
The Sun Hotel<br />
<strong>QHA</strong><br />
TOP SECRET<br />
awards for excellence<br />
3 JUNE 2024
NEWS<br />
Bernie Hogan, Richard Barker, Sam Ingham-Myers, Margo Carwardine, Nick Ingham-Myers,<br />
Jessica Lowe, Damian Steele at Normanby Hotel for the Braille House Karma Keg.<br />
THE WORLD AT THEIR FINGERTIPS<br />
<strong>QHA</strong> REVIEW | 12<br />
ON FRIDAY 22 MARCH, THE <strong>QHA</strong>, MEMBERS AND<br />
SUPPLIERS PARTNERED WITH BRAILLE HOUSE TO<br />
CELEBRATE ITS 125TH ANNIVERSARY<br />
You’ll never find a more diverse crowd than what can<br />
be found in the front bar of your local pub, or who<br />
arrives at the reception desk of your hotel. At the <strong>QHA</strong>,<br />
we want those from all walks of life to continue to be<br />
welcome in our venues.<br />
Since 1897, Braille House has been supporting people<br />
of all ages who are blind or have low vision. To help<br />
them live a successful and independent life, the notfor-profit<br />
organisation provides tactile literacy resources<br />
and other reading material such as books, maps,<br />
menus and more.<br />
Over the years, <strong>QHA</strong> and Braille House have partnered<br />
on a number of initiatives to ensure our member’s<br />
venues are inclusive to all patrons and guests. This<br />
is why we were elated to take part in organisation’s<br />
125th anniversary event this year by orchestrating<br />
a number of karma kegs with local members and<br />
suppliers to raise awareness and funds for the<br />
organisation. A massive thank you to those involved<br />
for their efforts, specifically Stone & Wood Brewing<br />
Co., The Normanby, Paddo Tavern and Caxton Hotel.<br />
The <strong>QHA</strong> were also represented at the formal<br />
proceedings for the anniversary which were hosted<br />
that afternoon by Governor Jeanette Young at<br />
Government House. It was inspiring to hear firsthand<br />
how the community’s contribution and inclusion efforts<br />
make a difference to blind and low vision individuals,<br />
which also set the stage for further improvement<br />
opportunities.<br />
As the not-for-profit organisation relies on donations<br />
and is staffed primarily by volunteers, this was a<br />
fantastic opportunity to give back to the community<br />
while recognising Braille House’s achievements and<br />
the impact they’ve had on our industry.<br />
If you’re interested in reaching<br />
out to Braille House to discuss<br />
inclusivity in your venue, please<br />
visit braillehouse.org.au/contact/.<br />
Alternatively, if you wish to make<br />
your own contributions to the<br />
organisation, please scan the<br />
QR code.
YOU ARE INVITED TO<br />
BE OUR GUEST<br />
TICKETS ON<br />
SALE NOW<br />
Monday 3rd June 2024<br />
Brisbane Convention & Exhibition Centre,<br />
South Brisbane<br />
TOP SECRET
GETAWAY<br />
Mind over<br />
MATTER<br />
<strong>QHA</strong> REVIEW | 14<br />
OUR STATE’S FONDNESS FOR MORE LAID-BACK<br />
KINDS OF SOPHISTICATION LENDS ITSELF WELL TO<br />
WELLNESS TOURISM. IN FACT, BY EMPHASISING<br />
AUTHENTICITY OVER FLASHINESS, VENUES WITH A<br />
CASUALLY ELEGANT APPROACH HAVE CARVED OUT<br />
THEIR OWN LITTLE NICHE IN THE INDUSTRY.<br />
Being on opposite ends of the same spectrum, striking<br />
the perfect balance between relaxation and grandeur<br />
isn’t easy. However, it’s something that the people at<br />
Links Golf & Wellbeing are especially good at.<br />
Sprawled out in the peaceful community of Hope<br />
Island, the venue prides itself on being a place of<br />
leisure and escapism on the northern end of the Gold<br />
Coast, and even boasts a links-style golf course as<br />
well as a café, bar, restaurant, day spa and dedicated<br />
yoga space.
INSIGHTS<br />
Manager at Links Golf & Wellbeing, David Hogben,<br />
said all of these facilities revolve around wellness and<br />
comfort above all else.<br />
“I think the emergence of wellness tourism has been<br />
a response to the growing demand for self-care. In<br />
recent years, people have better understood the<br />
importance of their physical and mental health.<br />
“This new awareness has developed out of a very<br />
turbulent time, where many have experienced high<br />
levels of stress and anxiety due to the fast-paced<br />
nature of modern life.<br />
“As such, we believe in promoting balance and<br />
harmony in every way we can, from dedication and<br />
skill to mindfulness and relaxation. We are super<br />
passionate about creating an experience that<br />
nourishes the mind, body and soul.<br />
“Our team ensures that every guest feels like they<br />
belong in the community. We believe that investing in<br />
wellness is investing in oneself, and we are honoured<br />
to be a part of our guests’ journey towards health and<br />
happiness,” he said.<br />
<strong>QHA</strong> REVIEW | 15
INSIGHTS<br />
“Our facilities and offerings are designed to provide a<br />
first-class golfing experience that is coupled with casual<br />
elegance and relaxation,” he said.<br />
<strong>QHA</strong> REVIEW | 16<br />
Just as sustainability and ecotourism have become<br />
deeply intertwined with the wellness accommodation<br />
sector, so too have sport and other physical activities.<br />
This is particularly true for golf, with its polite social<br />
opportunities, serene outdoor setting and thoughtprovoking<br />
play.<br />
As its name suggests, Links Golf & Wellbeing has been<br />
strongly associated with golf since it was founded in<br />
1993. However, the sport has played an increasingly<br />
important role since the resort started honing in on the<br />
support of mental and physical health.<br />
To foster a community with a sense of comradery and<br />
sportsmanship, David said they encourage all of their<br />
guests to take part in the ‘Spirit of the Links’.<br />
“We want to cater to all of our customers, which<br />
includes not only avid golfers but also those just<br />
seeking a relaxing getaway outside, amongst the<br />
abundant wildlife that call our course home.<br />
“After a round of golf, guests can unwind in our<br />
Mediterranean-inspired venue, which features dining,<br />
restrooms, lockers, showers and more. It’s the perfect<br />
place to grab a bite to eat or just enjoy a drink while<br />
taking in the views.<br />
“Our facilities and offerings are designed to provide<br />
a first-class golfing experience that is coupled with<br />
casual elegance and relaxation,” he said.
INSIGHTS<br />
Despite its championship courses being designed to<br />
challenge even the most skilled of players, the venue<br />
has embraced the changing landscape of golf by<br />
making its grounds less exclusive and more suited<br />
to casual participants who just want to get out there<br />
and give it a go.<br />
In addition to a par 72 course, the resort has a<br />
fleet of 74 electric carts, a golf shop, on-course<br />
refreshment trolleys and staff who are always on<br />
hand to offer expert advice and re-grip clubs.<br />
Late golf course designer, five-time British Open<br />
champion and overall Aussie legend, Peter Thomson,<br />
once said that Links Golf & Wellbeing came about<br />
after meticulous planning, including long-range<br />
considerations of the landscape and environment.<br />
“What exists now is the product of many disciplines. I<br />
believe nature is generally pleased with the result.<br />
“You can imagine yourself in Scotland or Eire, except<br />
that it is a whole lot warmer and more comfortable.<br />
It’s everyone’s course,” he said.<br />
<strong>QHA</strong> REVIEW | 17
INSIGHTS<br />
Creating the golf course was an impressive feat<br />
in itself, as it needed to be raised two to six<br />
metres higher than the surrounding coastal land.<br />
This project began to take shape in 1988, after<br />
property on Hope Island was purchased late in the<br />
Gold Coast development boom, which saw the<br />
success of numerous other resorts in the region.<br />
Despite an article from The Gold Coast Bulletin<br />
describing the land as ‘360 hectares of degraded<br />
cow paddock’, plans went ahead for a five-star<br />
hotel with 302 rooms, conference and retail<br />
facilities, 100 apartments, an 18-hole golf course<br />
and so much more.<br />
David said that, clearly, Links Golf & Wellbeing’s<br />
original vision has stood the test of time.<br />
“After connecting with several of the now honorary<br />
members of the resort, plans were put in place,<br />
and the course quickly developed a reputation as<br />
one of Australia’s finest, hosting the televised 1997<br />
Johnny Walker Classic and many other large-scale<br />
golfing events.<br />
<strong>QHA</strong> REVIEW | 18
INSIGHTS<br />
“Over the past 30 years, our resort has undergone<br />
several name changes to reflect its evolution. Originally<br />
Hope Island Resort, then The Links, followed by Links<br />
Hope Island and now Links Golf & Wellbeing, which<br />
was developed with our new purpose in mind.<br />
“Since it was once owned by the community, it has<br />
always maintained a strong connection with the locals<br />
and their needs. Today, the resort is frequented by<br />
several of the original honorary members and over 45<br />
long-time members who still visit regularly,” he said.<br />
Spurred on by the countless waterways that wave in<br />
and around Hope Island, a Venetian-inspired design is<br />
seen to echo throughout the resort.<br />
During a renovation in 2018, this theme was balanced<br />
out when interior designer and architect, Arielle Ralph,<br />
decided to combine the building’s classy French<br />
provincial features with a more minimalistic and laidback<br />
atmosphere.<br />
Whilst a three-metre-wide fountain and hand painted<br />
wall designs do sound flashy, David said at the core<br />
of all these special touches is their desire to provide<br />
guests with a memorable, comfortable and enjoyable<br />
experience.<br />
“Our location attracts people from all walks of life,<br />
from community members just across Lake Lugano<br />
to golfers from around the globe, so we wanted to<br />
create an atmosphere that caters to a diverse range of<br />
people.<br />
“To achieve this, we have carefully selected<br />
professionals to manage each area. While Champions<br />
Hair Beauty Day Spa has stylists and therapists<br />
attracting customers from all over, Yoga Now offers<br />
locals a chance to centre their minds and strengthen<br />
their bodies through the practice of Vipassana<br />
meditation or Hatha yoga.<br />
“Our newly introduced collaboration with Art Lovers<br />
Australia (ALA) also provides a unique experience for<br />
our guests. They curated a selection of artwork to be<br />
displayed in the venue and created an ambience that<br />
inspires creativity and calm.<br />
“This collaboration has also allowed for special events,<br />
bringing the community together and promoting a<br />
greater appreciation for the arts,” he said.<br />
By focusing on offerings that seek to improve the<br />
mental and physical health of its guests, it would be fair<br />
to say that Links Golf & Wellbeing has fully integrated<br />
itself into Queensland’s wellness tourism industry.<br />
<strong>QHA</strong> REVIEW | 19
<strong>QHA</strong> REVIEW | 20<br />
Despite the sophistication of the resort, its atmosphere<br />
is ultimately warm, laid-back and friendly, with<br />
opportunities for guests to socialise and get to know<br />
their neighbours. David said they also host plenty of<br />
initiatives to foster even closer connections within their<br />
community.<br />
“We often organise fundraisers and charity events to<br />
back local causes. I think the support that is generated<br />
from the community through these is so admirable and<br />
genuinely moving.<br />
“We offer a variety of activities where plenty of new<br />
friendships are formed. Our dining experience also<br />
brings people together. Often referred to as the soul of<br />
our resort, it made sense for us to name it SOL Café<br />
and Bar,” he said.<br />
Whether it’s golfing, yoga, dining or social events,<br />
the whole point of Links Golf & Wellbeing is to offer<br />
something comforting for everyone, which is why plans<br />
are currently being prepared for yet another major<br />
upgrade.<br />
This project will incorporate a dedicated wellness<br />
space, including a golfer’s lounge, a fitness area and<br />
plenty of new residential villas and apartments.<br />
David said, before going ahead and implementing<br />
any new facilities, it’s important for venues to listen to<br />
the community, understand their needs and find that<br />
sweet spot between relaxation and elegance.<br />
“We understand that everyone has unique preferences,<br />
so we strive to suit those as best we can. We want<br />
to exceed our guests’ expectations and leave them<br />
feeling content.<br />
“By knowing your customers, you can create an<br />
atmosphere that satisfies them. This not only sets<br />
you apart from others, but also helps you grow a loyal<br />
customer base that appreciates your attention to<br />
detail.<br />
“I think, when it comes to wellbeing, you should do<br />
your research and consult with experts. Only then<br />
can you offer services that truly promote mental and<br />
physical health so you can attract the growing market.<br />
“If you remember to always prioritise the needs and<br />
wants of your customers, you’ll easily be on your way<br />
to success,” he said.
GETAWAY<br />
We specialise in<br />
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Unit 2/3-5 Deakin St, Brendale QLD 4500<br />
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ashleycooper.com<br />
<strong>QHA</strong> REVIEW | 21
OLGR with Victoria Thomson<br />
CRUCIAL CARE<br />
In the March edition of <strong>QHA</strong> <strong>Review</strong>, I discussed<br />
self-exclusions following a rise in the number of selfexclusions<br />
– with over 3,000 during the 2022-23<br />
financial year.<br />
Self-exclusion orders are a crucial step patrons can<br />
take to reduce gambling harm.<br />
All venue staff should understand the importance of<br />
self-exclusion orders and their obligations in relation to<br />
gambling harm minimisation and managing excluded<br />
people.<br />
Failure to manage self-excluded patrons can lead<br />
to disputed jackpot payments and/or regulatory<br />
investigations. Both these outcomes may have a<br />
reputational and operational impact.<br />
We recently prosecuted the floor manager of a venue<br />
when they failed to take reasonable steps to remove<br />
a self-excluded patron from the gaming area, despite<br />
receiving a notification that the excluded patron had<br />
entered the venue. The staff member was fined $1,000<br />
and ordered to pay $1,500 in fees and court costs.<br />
When the Office of Liquor and Gaming Regulation<br />
becomes aware of a potential breach, we investigate<br />
and work with the licensed venue to confirm whether<br />
a breach has occurred. We also determine the extent<br />
of enforcement action required to mitigate further harm<br />
to the self-excluded patron and potentially other selfexcluded<br />
patrons.<br />
In cases where licensees are not taking reasonable<br />
steps to prevent a self-excluded patron from entering<br />
or remaining in the gaming area, we will consider<br />
taking immediate enforcement action, rather than<br />
issuing warnings for flagrant or repeated breaches of<br />
exclusion orders. So, it is important that when a venue<br />
becomes aware of self-excluded person within in the<br />
gaming room, they intervene promptly and take the<br />
necessary steps to remove them.<br />
We are also taking a stronger approach to selfexcluded<br />
patrons who do not comply with their own<br />
self-imposed exclusion, such as issuing a courtimposed<br />
referral to a counselling service to support the<br />
patron to manage their gambling.<br />
On a separate note, we are upgrading the IT systems<br />
we use to manage our compliance and licensing<br />
activities.<br />
The new system will allow us to make more services<br />
available online and hopefully provide for a full end-toend<br />
licence application experience, including the ability<br />
to track progress. We will be seeking industry input<br />
through the <strong>QHA</strong> shortly.<br />
<strong>QHA</strong> REVIEW | 22
Curt Schatz<br />
LEGAL MATTERS<br />
TRANSFER OF LIQUOR LICENCE AND<br />
NEW GAMING MACHINE LICENCE<br />
An important step in the pub transaction process is<br />
the applications with the Office of Liquor and Gaming<br />
Regulation (OLGR) for the transfer of a liquor licence<br />
and grant of a new gaming machine licence.<br />
In recent times, there has been a substantial<br />
increase in the time taken to process applications for<br />
transferring liquor and gaming licences linked to pubs.<br />
Liquor licence transfers now typically take between<br />
two to three months, while applications involving both<br />
a liquor licence and a new gaming machine licence<br />
can take between four to five months.<br />
This process is not simply a ‘box-ticking’ exercise,<br />
as the overarching test that is applied is whether the<br />
commissioner is satisfied that the proposed licensee is<br />
a ‘fit and proper’ person. Where the proposed licensee<br />
is a company or trust, this includes the directors,<br />
shareholders and beneficiaries.<br />
As a result, the OLGR has more recently permitted<br />
proposed licensees to apply for an ‘interim authority’<br />
for the liquor licence and ‘special authorisation’ for<br />
the gaming machine licence (together referred to as<br />
interim authorisations) to allow the proposed licensee<br />
to sell liquor and conduct gaming prior to the finalising<br />
the transfer of liquor licence and new gaming machine<br />
licence.<br />
In the past, the OLGR only permitted interim<br />
authorisations in emergency situations to allow<br />
pubs to continue trading and retain their goodwill<br />
while the transfer of liquor and new gaming machine<br />
applications were being finalised. These emergency<br />
situations included:<br />
• where a receiver or administrator had been<br />
appointed to a company licensee and wished to<br />
continue to trade the business<br />
• where an individual licensee has died<br />
• where a landlord or mortgagee retakes possession<br />
of business premises where the tenant has<br />
defaulted or abandoned the business premises,<br />
and the landlord wishes to continue to trade and<br />
preserve the business<br />
Now, the OLGR will approve interim authorisations<br />
in circumstances where the proposed licensee is in<br />
possession of the pub. This approval process typically<br />
takes between one to two business days.<br />
Interim authorisations are issued for a period of up to<br />
three months but can be extended when the proposed<br />
licensee still has liquor and gaming licence applications<br />
in progress. However, interim authorisations are<br />
not indefinite and cannot be used as a substitute<br />
for a permanent transfer. There are also some risks<br />
associated with proposed licensees obtaining interim<br />
authorisations, including:<br />
• the purchaser may face challenges after settlement<br />
in finalising the transfer of the liquor licence or a<br />
new gaming licence (e.g. due to probity issues),<br />
potentially resulting in ownership of a pub or hotel<br />
business that cannot be legally operated<br />
• securing external financing for the purchase may<br />
prove difficult, as banks and third-party lenders<br />
may not provide funds when liquor and gaming<br />
licences are not held in the name of the purchaser<br />
and therefore reducing the assets the financier has<br />
security over<br />
Nevertheless, interim authorisations are a usual tool<br />
to complete the settlement of a pub transaction in a<br />
timely manner where there are delays with the transfer<br />
of liquor licence and new gaming machine licence.<br />
Should you have any queries or require any further<br />
information in relation to the liquor and gaming<br />
application process, please contact me on<br />
(07) 3224 0230.<br />
The content of this publication is for reference purposes only. It is current<br />
at the date of publication. This content does not constitute legal advice<br />
and should not be relied upon as such. Legal advice about your specific<br />
circumstances should always be obtained before taking any action<br />
based on this publication.<br />
<strong>QHA</strong> REVIEW | 23
INSIGHTS<br />
THE SHAPE OF US<br />
HOSPITALITY IS A DYNAMIC INDUSTRY,<br />
SO IT MAKES SENSE THAT ITS LOOK AND<br />
FEEL WOULD BE TOO.<br />
<strong>QHA</strong> REVIEW | 24<br />
As more hoteliers and publicans are exposed<br />
to the endless possibilities of architecture,<br />
furnishing and decor, more questions are raised<br />
about what is practical, trendy, cost-effective or<br />
even achievable when it comes to design.<br />
The value of a functional venue that meets<br />
the unique atmospheric and sensory needs of<br />
its guests really cannot be overstated. So, to<br />
scratch the surface of this immense topic, we<br />
reached out to one of the businesses helping<br />
to quite literally shape the future of our state’s<br />
colourful hospitality scene.<br />
Partner at BSPN Architecture, Luis Nheu, said<br />
the industry is seeing an increased focus on the<br />
design of multi-use spaces, which gives pubs<br />
and hotels the opportunity to maximise their<br />
revenue per square metre.<br />
“Further to this, more and more clients are<br />
conscious of broadening their demographic<br />
appeal, and so we have seen more interest<br />
in creating spaces that are family-friendly. For<br />
example, children’s areas are becoming larger<br />
and more engaging, thereby encouraging longer<br />
and return visits.<br />
“The other interesting trend is the rise in<br />
interactive entertainment, including the use of<br />
technology in sports bars. We’ve worked with a<br />
number of clients recently to incorporate several<br />
different active entertainment technologies.<br />
“These really elevate the experience provided<br />
to patrons, and turn venues into places that are<br />
more than just somewhere to have a traditional<br />
counter meal and watch the footy,” he said.<br />
As a full-service practice with over 40 years of<br />
experience in not only architecture, but also<br />
project management, BSPN certainly knows<br />
what they are talking about when it comes to<br />
the many branching areas of interior and exterior<br />
design.
When discussing what trends he predicts<br />
will have more of a presence in 2024 and<br />
beyond, Luis said venues will continue their<br />
evolution to become more appealing to<br />
a broader demographic, diversifying their<br />
offering and realising operational efficiencies.<br />
“Given the significant investment pubs and<br />
hotels make in their refurbishments, which<br />
is largely driven by the increase in costs in<br />
the building sector over the last few years,<br />
I think the focus will be to continue offering<br />
solutions that deliver longevity,” he said.<br />
BSPN undertake a wide range of projects,<br />
and have pretty much seen it all – from<br />
master plans for both new and established<br />
venues to refurbishments and the adaptive<br />
reuse of outdated or underutilised spaces.<br />
With studios in Brisbane, Melbourne and<br />
Sydney and a team of over 60 design<br />
professionals and support staff, the business<br />
is well-positioned to work on projects of any<br />
size and complexity – from clean, modern<br />
spaces like the Gold Coast Tavern and Full<br />
Moon Hotel to eccentric, retro eateries like<br />
Maggie <strong>May</strong> and Hey Chica.<br />
Speaking of which, when asked if it pays<br />
off for hoteliers and publicans to go a little<br />
unconventional with their venue design, Luis<br />
simply said, “Absolutely!”<br />
“A venue needs to stand out and have its<br />
own distinctive identity. How this is achieved<br />
successfully, however, comes back to<br />
having an intimate understanding of who<br />
your venue serves and what will resonate<br />
with that target market.
<strong>QHA</strong> REVIEW | 27
INSIGHTS<br />
<strong>QHA</strong> REVIEW | 28<br />
“As you can see from our portfolio, we have created<br />
designs across the full spectrum, driven by our strong<br />
understanding of what our clients are looking to<br />
achieve for their communities.<br />
“We always try to seed some conversation points<br />
into the design to engage the end user, whether that<br />
be through colour, the material palette, the furniture<br />
selections or styling,” he said.<br />
Like many architectural practices, BSPN favour a<br />
strategic approach when it comes to exterior and<br />
interior design. This begins by taking a step back<br />
to look at a venue’s unique requirements, such<br />
as the context of their site, the mannerisms of<br />
their community and the nature of their long-term<br />
organisational goals.<br />
Luis said, when designing spaces in hospitality, no<br />
matter how different they are, there will always be an<br />
underlying focus on creating enjoyment.<br />
“You want to create a mood and ambience, so lighting<br />
plays a role in achieving this. As do other aspects<br />
of the design, including furniture selection, carpet or<br />
flooring, styling elements and the like.<br />
“The key is to deliver unconscious comfort and create<br />
spaces that people enjoy and want to come back to,<br />
time and time again,” he said.<br />
Found both in sprawling hotels with large outdoor<br />
spaces and intimate pubs in the middle of the city, live<br />
music and entertainment is also becoming a defining<br />
aspect of Queensland’s hospitality industry.<br />
Luis said this trend is yet another example of venues<br />
becoming more conscious of multi-purpose spaces<br />
that can accommodate the needs of different<br />
demographics at different times.<br />
“These live spaces are where thoughtful zoning,<br />
informed by a strong understanding of the target<br />
market and their various usage times, can help.<br />
“On top of this, the use of acoustic technology is<br />
becoming more prevalent in designs. Fortunately,<br />
technology exists that enables acoustic panels to be<br />
customised and printed with various styles, ensuring<br />
there is no compromise on design intent,” he said.<br />
Given the healthy competition of our state’s thriving<br />
hospitality scene, businesses like BSPN now<br />
provide services far beyond the traditional scope of<br />
architecture, from project management, strategic<br />
planning and stakeholder consultations to branding,<br />
graphic design and concepts made with the latest<br />
technology in mind.<br />
Luis said a lot of the exciting innovations that are<br />
emerging in the industry are actually related to<br />
operations and back of house functionality.<br />
“This ranges from menu and ordering systems<br />
right through to kitchen and bar equipment. This<br />
technology is helping us deliver operational efficiencies<br />
in our designs, and importantly also has an overall<br />
positive effect on the venue’s energy usage.<br />
“Sustainability is an integral part of our DNA, and has<br />
been our focus for a long time. In each of our designs,<br />
we look to minimise wastage and select materials that<br />
are enduring, hardwearing and provide longevity.
INSIGHTS<br />
“We apply sustainability principles to every project.<br />
Each concept is unique, and hence so too are the<br />
sustainability features in each one,” he said.<br />
Speaking of new tech, it’s not only making everyday<br />
operations easier for venues, but also revolutionising<br />
the design process in itself. Handy tools like virtual<br />
reality help publicans and hoteliers better visualise<br />
the styling, atmosphere and depth of each space<br />
while allowing them to experience the venue before<br />
it’s even built.<br />
Luis said BSPN has been communicating designs in<br />
3D for over 10 years now, and use full visualisation<br />
software that integrates with their day-to-day working<br />
drawings.<br />
“This enables us to take our clients on a very realistic<br />
journey through their project, and helps speed up<br />
decision-making within the stakeholder group, as<br />
a design is so much more tangible when it can be<br />
viewed in 3D.<br />
“It is so satisfying to compare our completed projects<br />
against the 3D visualisation and see how aligned they<br />
are. It really is an invaluable approach,” he said.<br />
During the design process, it certainly helps to be<br />
creative and think outside the box – which, on face<br />
value, may be financially counterintuitive to many.<br />
However, simply through the sheer volume of<br />
projects they complete, architecture practices like<br />
BSPN have a very good understanding of how to<br />
keep costs low for publicans and hoteliers without<br />
sacrificing too much in the way of look and feel.<br />
Luis emphasised that innovation doesn’t necessarily<br />
equate to the need for a large budget.<br />
“Often, a smaller budget leads to a more innovative<br />
approach. Our team are fantastic at looking for<br />
alternate ways to achieve the desired outcome,<br />
whether this be by using a budget material in a new<br />
and creative way or reusing an existing material in a<br />
new colour or finish.<br />
“AS YOU CAN SEE FROM OUR PORTFOLIO,<br />
WE HAVE CREATED DESIGNS ACROSS THE<br />
FULL SPECTRUM, DRIVEN BY OUR STRONG<br />
UNDERSTANDING OF WHAT OUR CLIENTS<br />
ARE LOOKING TO ACHIEVE FOR THEIR<br />
COMMUNITIES.<br />
“We also don’t over-pitch or over-sell. We<br />
design for our client and what is appropriate for,<br />
and desired by, their target market,” he said.<br />
Just as the look and feel of hospitality is everchanging,<br />
as too are the expectations of venues<br />
and their patrons. Technology and social media<br />
in particular are introducing a myriad of people<br />
to the wonders of architectural and interior<br />
design, meaning our industry is set to become<br />
an even more diverse and colourful place.<br />
“Of course, this is fantastic, as more people<br />
understand what they like and don’t like and are<br />
then able to communicate that to us through<br />
the briefing process.<br />
“This may mean that we must have an open<br />
and honest conversation about what is<br />
achievable, but ultimately, we know that by<br />
using this collaborative approach, we will deliver<br />
a high-quality outcome,” Luis said.<br />
<strong>QHA</strong> REVIEW | 29
ACCOMMODATION<br />
with Tom Fitzgerald<br />
QUEENSLAND TOURISM DEMAND<br />
<strong>QHA</strong> REVIEW | 30<br />
On the completion of the 2024 Easter period,<br />
Queensland saw huge numbers enjoying the Sunshine<br />
State amidst a time of cost-of-living pains.<br />
The key sentiment around travel trends over this period<br />
was the shift in Aussies venturing to regional beaches<br />
and holiday parks. Queenslanders continue to prioritise<br />
travel, no longer considering travel as discretionary<br />
spending and cutting back on other areas.<br />
Although, according to behaviors shown over the Easter<br />
period, people are still booking but were changing their<br />
habits under tighter financial circumstances, booking<br />
for shorter periods, downgrading accommodation or<br />
opting for tent, caravan and cabin sites.<br />
Data from Expedia revealed a notable shift in travel<br />
preferences, with regional beach destinations emerging<br />
as the top choice. Families seeking an affordable Easter<br />
weekend escape turned to drive tourism and road trips,<br />
beach holidays and weekend getaways.<br />
Leading into Easter, there had been 23 days of<br />
consecutive rain in Brisbane and the Sunshine Coast in<br />
accordance with the Bureau of Meteorology. However,<br />
the demand for bargain holidays remained strong, with<br />
many camping and caravan grounds finding themselves<br />
fully booked. According to research by BIG4 Holiday<br />
Parks, branded parks in the network were bustling with<br />
80% cabin occupancy and 79% occupancy for the<br />
Easter long weekend.<br />
The latest statistics from Expedia on the most soughtafter<br />
Easter travel destinations confirmed that, while<br />
the nations capitals retained their popularity as tourist<br />
spots, it was the coastal retreats that captured the<br />
attention of travelers.<br />
Heading the pack was the iconic Gold Coast, which<br />
secured its position as the most searched regional<br />
destination in Australia. This was also found to be the<br />
case according to Wotif. Flight Centre additionally noted<br />
that the Gold Coast, Cairns and the Whitsundays were<br />
the top overall domestic destinations for their bookings<br />
across the Easter long weekend, with Bali, London and<br />
New Zealand being the top international routes.<br />
Business travel<br />
From a corporate traveler perspective, holiday booking<br />
volumes among business travelers were expected to<br />
be 42% higher this Easter than in 2023, with almost<br />
half of travelers taking off on the Wednesday before<br />
Easter and more than a third (37%) starting their<br />
holidays on the Thursday. The growth in bookings and<br />
trend towards earlier departures highlight an increase<br />
appetite for business-leisure travel and an increased<br />
confidence in travel overall.<br />
The forecast comes from Corporate Traveller, the<br />
flagship SME division of Flight Centre Travel Group,<br />
which compared flight and hotel bookings from 27<br />
March - 30 March and 5 April - 9 April in 2023.<br />
Between the two time periods, bookings had<br />
already grown 29% in 2024, with Corporate Traveller<br />
forecasting a total increase of 42% by 27 March.<br />
When it came to flight bookings, Corporate Traveller’s<br />
analysis found that 47% of bookings over the fiveday<br />
period this Easter were made for Wednesday, 27<br />
March – two days before the start of the Easter long<br />
weekend. Bookings for Thursday, 28 March, were also<br />
high (37%), before a sharp decline on Good Friday (8%<br />
of bookings) through to Easter Sunday.<br />
This year, Brisbane was surpassing Sydney and<br />
Melbourne as the top destination for Easter, with 46%<br />
more travellers visiting there than Melbourne, and<br />
50% more than Sydney. In 2023, Sydney was the<br />
most popular Easter destination, with Brisbane and<br />
Melbourne in equal second. Auckland, Christchurch<br />
and Wellington emerged as the top international<br />
destinations, showing a clear preference for shorter<br />
international trips on the long weekend.<br />
Corporate Traveller’s Australian-based global<br />
managing director, Tom Walley, said this year has seen<br />
a remarkable increase in the number of corporate trips<br />
being planned around the Easter break.<br />
“It underscores the value of blending work travel with<br />
holidays to save on travel costs while still being able to<br />
enjoy time away from work with friends and family.<br />
“With many household budgets under strain, leisure<br />
travel works well for those who might not have the<br />
money for discretionary holiday spending,” he said.<br />
The Easter long weekend is arguably the busiest travel<br />
period after Christmas. Australians were touted to<br />
spend $9.6 billion on domestic and international travel<br />
over Easter – a $500 million increase in travel spend<br />
during Easter last year.<br />
couriermail.com.au/lifestyle/queensland-tourism-industry-glows-in-golden-easter/news-story/937dbc76834f959c72e62ef69a400ce1<br />
travelweekly.com.au/article/corporate-traveller-reports-42-increase-in-easter-traffic-this-year/<br />
abc.net.au/news/2024-03-28/easter-weather-forecast-south-east-queensland-tourism/103633372<br />
accomnews.com.au/2024/04/easter-travel-shift-aussies-flock-to-regional-beaches-and-holiday-parks/
SUPERANNUATION<br />
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Disclaimers<br />
1<br />
Best Super Fund 2024 is awarded by Money magazine. Visit moneymag.com.au for awards criteria. Awards and ratings are only one factor to consider<br />
when choosing a super fund. Past performance is not a reliable indicator of future performance. General advice only. Consider the relevant Hostplus PDS<br />
and TMD at hostplus.com.au and your objectives, financial situation and needs, which have not been accounted for. Issued by Host-Plus Pty Limited ABN<br />
79 008 634 704, AFSL 244392 as trustee for the Hostplus Superannuation Fund, ABN 68 657 495 890.<br />
2<br />
SuperRatings Accumulation Fund Crediting Rate Survey – SR50 Balanced (60-76) Index for February 2024.<br />
3<br />
Source: SuperRatings fee data for public offer MySuper products extracted from SMART 2.0 platform on 7 February 2024. Comparison is based on the<br />
total administration fees and costs assuming a $50k account balance. Other fees and costs apply. Refer to the PDS for more information.<br />
<strong>QHA</strong> REVIEW | 31
OFF THE BEATEN TRACK<br />
TRAVELLING ALONG THE DUSTY<br />
STREET OF MCKENZIE, THE TROPICAL<br />
GARDENS, TIMBER BARS AND FESTOON<br />
LIGHTS OF THE MILL INN TAVERN ARE A<br />
WELCOME SIGHT.<br />
<strong>QHA</strong> REVIEW | 32<br />
Located 80 kilometres south-west of Toowoomba on<br />
the main road between Brisbane and Melbourne is<br />
Millmerran, and tucked away from the bustle of this<br />
town is a perfect representation of the exciting new<br />
areas our local pubs are branching into as the industry<br />
continues to diversify.<br />
After being adopted by fourth-generation publicans<br />
of the Volz family in 2014, The Mill Inn Tavern has<br />
grown into what can only be described as a thriving<br />
community precinct, with beautifully landscaped areas<br />
linking five motel units, a beer garden, a children’s<br />
playground, six cabins, a mini golf course and a<br />
function facility.
FOCUS<br />
“OUR HOTEL ALSO ADJOINS THE<br />
EXTREMELY WELL-PATRONISED<br />
MILLMERRAN VILLAGE CARAVAN<br />
PARK. SO TOGETHER, THEY GIVE THIS<br />
CORNER OF THE TOWN A VIBRANCY OF<br />
ITS OWN,” HE SAID.<br />
Co-owner of the tavern, Josh Volz, said their<br />
venue is a popular destination for locals<br />
and visitors alike because of its growing<br />
reputation as a safe, family-friendly venue.<br />
“My brother and I go out of our way to<br />
make our patrons feel welcome and special<br />
to encourage our loyal and enthusiastic staff<br />
to do the same.<br />
“I think that’s what really sets us apart. Our<br />
guests are greeted by all of our staff with a<br />
smile, and our regulars have beers waiting<br />
on the bar when they come in, which you<br />
see less and less these days.<br />
“Our hotel also adjoins the extremely wellpatronised<br />
Millmerran Village Caravan Park.<br />
So together, they give this corner of town a<br />
vibrancy of its own,” he said.<br />
The Mill Inn Tavern and Village Caravan<br />
Park were originally built by local developers<br />
Phil and Bernadette Bland to cater for the<br />
large number of workers filtering through<br />
the town when the Millmerran power station<br />
and coal mine were developed in 2002.<br />
Today, the venue is in the hands of Josh<br />
and Nat – brothers following in the footsteps<br />
of great grandparents Joe and Olive<br />
Jackson, grandparents Cliff and Norma<br />
Volz and parents Allen and Carita Volz, who<br />
have all successfully operated hotels in the<br />
Darling Downs since the 1950s.<br />
<strong>QHA</strong> REVIEW | 33
FOCUS<br />
<strong>QHA</strong> REVIEW | 34<br />
Josh said the main reason their family purchased the<br />
tavern was because of the huge connection it had to a<br />
lot of people in the community.<br />
“Unfortunately, it was very poorly run, and we felt like<br />
the town wanted it cranking again. While we have<br />
modernised it over time, we thought it was important<br />
to preserve the history and character of the pub as<br />
well.<br />
“The tavern is inspired by the grand homesteads of<br />
the region, with the rustic bar and furniture being built<br />
by local trades and craftsmen. According to Mr Bland,<br />
early songs recorded by the Bee Gees were written<br />
here when this land was owned by the supergroup’s<br />
very first manager.<br />
“Over the years, hats of all descriptions, caps, bank<br />
notes and a wide variety of artefacts, even a massive<br />
snake skin, have been added to our memorabilia<br />
collection by appreciative patrons from all walks of life,”<br />
he said.<br />
During the tavern’s construction, the Bland’s relocated<br />
a meal hall that was used at the local power station,<br />
which formed the skeleton of The Mill Inn Tavern’s<br />
current function space, Carallen Place. This beautifully<br />
rustic building was given a new lease of life by the Volz<br />
brothers when they recognised it as an opportunity to<br />
branch out the pub’s services.<br />
Josh said the venue’s expansion into functions and<br />
other family-friendly facilities was quite a natural<br />
progression.<br />
“With high quality accommodation available right<br />
next door at the Village Caravan Park, we are able to<br />
offer the complete package and specialise in valuefor-money<br />
functions. Here, corporate fund-raisers,<br />
weddings, parties, trade exhibitions and more are all<br />
professionally catered for.<br />
“Nat and I have also got four young kids between us.<br />
So it wasn’t until we had them that we understood the<br />
importance of giving kids things to do at the tavern<br />
while also getting them outside.
FOCUS<br />
“As such, we put a playground in and then went<br />
about building a nine-hole mini golf course. They<br />
have been such huge attractions and give people an<br />
excuse to drop in not just for a beer and a meal, but<br />
also for a day out,” he said.<br />
In addition to being slated for massive renewable<br />
energy projects in the coming years, Millmerran is<br />
known to house one of Australia’s most modern<br />
coal-fired power stations. A number of professional<br />
rugby league players also claim the region as their<br />
home town, so it goes to show that, come State of<br />
Origin time, the area is abuzz with hype.<br />
Josh said these games sometimes coincide with<br />
power station maintenance shutdowns, which bring<br />
hundreds of workers from outside of Queensland<br />
into town.<br />
“On these nights, the atmosphere at The Mill Inn<br />
Tavern has been known to compare with actual<br />
game venues. The rivalry of the Maroons and Blues<br />
supporters is electric, so local fans often converge<br />
on the venue for a slice of that unique atmosphere.<br />
MICK SAID THE LAST TIME THEY<br />
CELEBRATED SUCH A MOMENTOUS<br />
MILESTONE WAS AT THE VENUE’S 25TH<br />
ANNIVERSARY, WHEN PRICES WERE<br />
REVERTED BACK TO 1973 AND JUGS OF<br />
BEER WERE SOLD FOR A DOLLAR.<br />
“Nat and I were both keen and accomplished<br />
rugby league players in our younger days, so<br />
we appreciate this and get in on the State of<br />
Origin hype by promoting game nights heavily,”<br />
he said.<br />
Over the past ten years, Nat and Josh<br />
have become passionately involved in the<br />
community of Millmerran. In addition to<br />
supporting heaps of local initiatives through<br />
sponsorships, the brothers are clearly proud of<br />
the high number of residents they have been<br />
able to employ as the business has grown.<br />
<strong>QHA</strong> REVIEW | 35
FOCUS<br />
<strong>QHA</strong> REVIEW | 36<br />
Josh said the reason they keep reinvesting money<br />
back into the pub is because, as far as they’re<br />
concerned, it’s the town’s pub.<br />
“Being a family-owned enterprise, we have the luxury<br />
of autonomy in every decision we make for the<br />
community and every goal we set for ourselves.<br />
“We also have the bonus of family back-up if and when<br />
we need it, in addition to the benefit of having 70 years<br />
of experience gained by our four generations in the<br />
industry to fall back on.<br />
“The biggest challenge we face is keeping pace with<br />
the ever-growing demand created by the current<br />
economic boom in the district. However, that’s the sort<br />
of challenge we enjoy and can rise to,” he said.<br />
So confident are the brothers in the future of<br />
Millmerran that they recently purchased one of the<br />
area’s oldest pubs, Ram’s Head Hotel, which the pair<br />
officially took over on 17 April. Together, they intend<br />
to return the historic venue to its original glory while<br />
restoring its original name – The Sundowner.<br />
Josh said they have also acquired acreage adjacent<br />
to The Mill Inn Tavern, which will lend itself to future<br />
development if, as they expect, the town continues to<br />
grow at a rapid rate.<br />
“We are continuing to look for opportunities to invest<br />
in and capitalise on in response to demand. Workforce<br />
accommodation is one of those critical opportunities.<br />
“The community is our main focus – it’s at the forefront<br />
of everything we do, so we will continue to provide<br />
a town that has been so generous in its support<br />
and acceptance of us with the highest standards of<br />
hospitality,” he said.
INDUSTRY ENGAGEMENT with Damian Steele<br />
IT’S NOT ALL DOOM AND GLOOM IN THE KITCHEN<br />
FOR THIS MONTH’S ARTICLE, I HAVE CALLED ON THE EXPERTISE OF ANDREW BRIESE, FOUNDER OF COOKING<br />
THE BOOKS, TO HIGHLIGHT THE IMPORTANCE OF MANAGING COSTS AND PROCESSES IN THE KITCHEN.<br />
<strong>QHA</strong> REVIEW | 38<br />
Doom and gloom – it’s everywhere you look and it’s in<br />
everything you read. Hospitality is on the brink!<br />
Or is it?<br />
Yes, customers are making careful and measured<br />
decisions on where they spend their money, but from<br />
what I see, they are still willing to spend it on quality<br />
offerings.<br />
I also see organised operators getting bigger and<br />
bigger and buying up venues that they can then put<br />
their systems into and reap the rewards.<br />
I additionally see many experts sprucing that, “We<br />
need more customers. It’s all about bums on seats.<br />
We need to market more. We need to add more lights<br />
to the bar. Add in more menu items.”<br />
Are customers really coming back to see your new<br />
lights? If you ask me, I think that we need to look at<br />
something completely different.<br />
Here, I am offering a tried and trusted way of<br />
succeeding. I believe that what really matters in<br />
hospitality today is that operators have full consistency<br />
and control over their costs.<br />
Product for purpose<br />
You can screw the supplier down on price, but that<br />
doesn’t help us understand the cost of the dish. The<br />
aim of an effective purchasing system is to obtain the<br />
right product at the right price for the right job.<br />
This is what I call product for purpose. What are you<br />
using the purchased item for? What is the purpose of<br />
its use?<br />
If you are making Napoli sauce, do you really need to<br />
buy top-grade tomatoes to have someone cut them<br />
up? Crushed or seconds tomatoes will suffice. The<br />
customer will not see the difference, but the difference<br />
in cost is extreme.<br />
In addition, the product should be:<br />
• of an appropriate quality for the dish for the<br />
customer to see the product in its original form<br />
• purchased in the correct quantity so you don’t<br />
have too much or not enough – you need to use<br />
purchased food as soon as possible so it does not<br />
spoil<br />
Purchasing costs<br />
Many chefs and owners are unable to accurately<br />
calculate their costs – perhaps it is 35%, but it may be<br />
40%. Having information and data on food costs is the<br />
key to running a profitable hospitality business. This<br />
information on your running costs allows you to be in<br />
control at each stage of your food journey.<br />
Do you know the exact price of each menu item? I<br />
don’t just mean today, but last week and next week.<br />
Will your costs be updated each time an invoice<br />
comes in?<br />
Do you have priced recipe cards (like the one the<br />
facing page) that are used, not just made and kept in<br />
a folder?<br />
Here, you can teach all staff about the cost of the<br />
products they are working with. This allows you to<br />
get consistency in the cost of each meal regardless of<br />
when it is cooked or by whom it is cooked.<br />
It will also help you lower your food cost by selling or<br />
pushing the lower food cost recipe items.<br />
A purchasing plan<br />
Keep doom and gloom away with a comprehensive<br />
purchasing plan.<br />
Can I come into your establishment tomorrow<br />
morning and see what has been ordered, or is this in<br />
someone‘s head? Is there a system for the ordering<br />
process? Can anyone order? Who is responsible for<br />
the ordering? How do you check an invoice if you<br />
don’t know what has been ordered?
Damian Steele<br />
INDUSTRY ENGAGEMENT<br />
When the goods are delivered, are they checked<br />
against the order first, then against what has been<br />
delivered? Whose job is this? Through the purchasing<br />
plan, everyone in the establishment has a role to play.<br />
Marketing<br />
Menus are your chief marketing tool.<br />
Keep them simple and small. Items on a menu should<br />
be versatile. Your menu should be easy to prepare and<br />
should offer specials that reflect the seasons.<br />
Most importantly, each recipe should be fully costed,<br />
and for consistency, there should be recipe cards for<br />
all dishes.<br />
10 signs your kitchen could be in trouble<br />
1. Suppliers not delivering and asking for cash on<br />
delivery.<br />
2. High food cost percentage.<br />
3. Customers having to a wait a long time for meals,<br />
with food services being hard and slow.<br />
4. High maintenance costs and lots of repairs.<br />
5. Front of house not upselling and, when spot<br />
checked, not knowing the menu.<br />
6. High stock counts and lots of credit notes.<br />
7. Kitchen not using recipes or having a recipe folder.<br />
8. High staff turnover.<br />
9. Dirty and unorganised kitchen and storage areas,<br />
with the fridge being a mess.<br />
10. The chef is being a ****.<br />
10 minutes a day – that is all it takes to make sure your<br />
establishment is looking at these key vital signs.<br />
Those who understand the importance of how to<br />
manage kitchen costs successfully are the ones who<br />
see through the doom and gloom. No new lights are<br />
going to help with this.<br />
Reach out to <strong>QHA</strong> partner from Cooking the Books,<br />
Andrew Briese, for success in your kitchen through<br />
andrew@cookingthebooks.com.au or<br />
www.ctbandco.com.au.<br />
REGISTER FOR<br />
A FREE TRIAL!<br />
<strong>QHA</strong> REVIEW | 39
TRAINING AND SAFETY RTO 30826<br />
with Therese Kelly<br />
TRAINING IN HOTELS – AN<br />
EXPENSE OR A NECESSITY?<br />
<strong>QHA</strong> REVIEW | 40<br />
All too often, we hoteliers find that training is an<br />
issue that we should be attending to in more detail.<br />
However, it’s also something that we know little about,<br />
and that disappears off the agenda as soon as bigger<br />
issues appear.<br />
Why is this? The answer is complex, but one that we<br />
can address here in some detail. In order to take a<br />
comprehensive look, we need to observe the training<br />
requirements of any business, and in particular, those<br />
of a hotel. This is simple when you see both the<br />
current skill levels of staff in general and the roles of<br />
our staff.<br />
Let’s first look at current skill levels. In working with<br />
many large hotels from around Australia, I have<br />
assisted in conducting training and skill analyses on<br />
plenty of staff teams. Even with senior or mature staff<br />
members, there are usually a number of skill areas<br />
that are rated low. By skill areas, I am considering<br />
‘punctuality’ and ‘presentation standards’ as well as<br />
‘pulling a beer’, ‘efficiency under pressure’ and ‘using<br />
initiative’.<br />
Now, put together that low rating with high staff<br />
turnover, lethargy due to a high casual staff percentage<br />
and the enforcing of standards by managers that is<br />
invariably inconsistent, and it’s easy to see why we<br />
all have a great time at hotelier get-togethers, sharing<br />
stories about rotten customer service and the inability<br />
to get good staff.<br />
Secondly, let’s look at how the roles of our staff, even<br />
the most junior, have changed over the last few years.<br />
You only have to consider how many businesses<br />
we now run within each hotel, including bars, bottle<br />
shops, bistros, restaurants, entertainment, gaming,<br />
TAB and accommodation, which are all aimed at a<br />
varied and ever-changing market base.<br />
Now add a renovation, the increased expectations of<br />
patrons, many new legislative demands and trading<br />
hours that continue to grow. When you consider that<br />
heady mixture, it’s no wonder that we require a higher<br />
calibre of staff.<br />
It’s fairly obvious that there is a significant gap between<br />
the current skill levels and what we require. We then<br />
add the complicating issues that confront all of us<br />
in hospitality, such as high staff turnover, a high<br />
percentage of casuals and short-term employment<br />
needs. When we consider these, it only increases the<br />
need for better training in our industry.<br />
A secondary issue is not the staff, but the ‘trainer’,<br />
who is either an off-the-job or an on-the-job person.<br />
One might be better skilled but isn’t able to follow up<br />
effectively, and the other knows what has to be done<br />
but may not be able to communicate properly in a<br />
training environment.<br />
Let’s look at induction training. Induction training<br />
is carried out by someone who knows what to do<br />
themselves but isn’t necessarily adept at getting<br />
the message across. That, coupled with the fact<br />
that this manager is usually far too busy to train,<br />
which is usually caused by a shortage of staff. In the<br />
hypothetical world, it’s easy to see where mistakes<br />
are made, however the key to advice and consultancy<br />
work is making sense of the theory to see how it<br />
affects us in practice.<br />
I hear this comment frequently from hotel managers<br />
who are training internally: “We’ve fixed that problem.<br />
We had a training session with the staff.” If only that<br />
was true! Here’s a typical result from such a training<br />
session.<br />
Let’s say that 10 staff members attended (don’t forget<br />
the two who never fronted). It is likely that of those 10,<br />
three will try and put the things you talked about into<br />
practice and will succeed because they’re keen and<br />
able. Four more will try but will usually fail because they<br />
don’t have the skill or the application. The remaining<br />
three won’t even bother because they don’t care, they<br />
know that nothing will happen if they don’t do it and<br />
they see others not applying themselves.
TRAINING AND SAFETY RTO 30826<br />
QUEENSLAND HOTELS ASSOCIATION<br />
RTO 30826<br />
What do you think of the hit rate? Three out of 10 (in<br />
reality, three out of 12 because two didn’t front) is a hit<br />
rate of 25%. Apart from being a poor result, it’s also<br />
true that it will actually diminish over time, as even<br />
good staff see that others aren’t ‘putting in the hard<br />
yards’.<br />
Quality training illustrates the understanding that most<br />
work is done after the training session, in testing,<br />
follow-up and feedback. In the example above, we<br />
should be able to increase our hit rate to at least 70%,<br />
or the gains will never be realised. We should never<br />
count on training unless we can be assured that the<br />
gains will be present.<br />
One can’t really talk about training without looking<br />
at all the skills required of us as managers. External<br />
training is of vital importance, provided that it’s relevant<br />
and that it’s followed up in the marketplace. Internal<br />
training is as essential to your business as opening the<br />
doors in the morning –none of us will meet our profit<br />
and lifestyle goals without doing so regularly, promptly<br />
and with due consideration to the effect.<br />
Finally, to answer that old question, “Does training<br />
cost?”. The answer, of course, is yes – in dollars and<br />
in time – and so it should! A more crucial question is,<br />
“What’s the cost if we don’t train?” You might just say<br />
that it’s no use training someone because they might<br />
leave, but what happens if they stay?<br />
Developing Hotel Management Skills is a workshop<br />
run by me and provides participants with a greater<br />
understanding of their venue as a total business<br />
entity. It is ideal for all levels of management, from<br />
supervisors with potential through to experienced<br />
managers and licensees. <strong>QHA</strong> has a workshop<br />
scheduled for 24 and 25 June 2024. Please call the<br />
training team on 07 32216999 for more information.<br />
CALENDAR<br />
MAY/JUNE 2024<br />
R M LV Virtual Classroom (online)<br />
07 <strong>May</strong> 16 <strong>May</strong> 23 <strong>May</strong><br />
15 <strong>May</strong> 21 <strong>May</strong> 27 <strong>May</strong><br />
Member Price $395.00 / Non-Members $495.00<br />
Sunshine Coast 23 <strong>May</strong><br />
Mackay 29 <strong>May</strong><br />
Member Price $395.00 / Non-Members $495.00<br />
Gaming Nominee<br />
Training (GNT)<br />
R M LV classroom Based<br />
hospitality first Steps<br />
Mackay 17-21 June<br />
Developing Hotel management Skills<br />
Brisbane 24-25 June<br />
Gaming Courses Virtual Classroom (online)<br />
13 <strong>May</strong><br />
Customer Liaison<br />
Officer (CLO)<br />
13 <strong>May</strong><br />
Members and Non-Members $495.00<br />
CLO Member Price $70.00 / Non-Member $90.00<br />
BOOK TRAINING NOW<br />
Call 07 3221 6999 visit training.qha.org.au<br />
or email: training@qha.org.au<br />
*RMLV/GNT Video Connect (Online) courses<br />
will be added as required<br />
<strong>QHA</strong> REVIEW | 41
EMPLOYMENT RELATIONS with Tana Thorpe<br />
EMPLOYER’S LEGAL OBLIGATIONS DURING A<br />
RETURN-TO-WORK PROCESS<br />
<strong>QHA</strong> REVIEW | 42<br />
An employer is legally obligated to take all reasonable<br />
steps to assist a worker with a work-related injury or<br />
illness with rehabilitation and suitable duties whilst<br />
the injured worker’s workers’ compensation claim is<br />
current.<br />
This obligation is provided in section 228 of the<br />
Workers Compensation and Rehabilitation Act 2003<br />
(‘the Act’). Employers who fail to meet this obligation<br />
may be exposed to significant financial penalties for<br />
their non-compliance.<br />
This article will focus on the return-to-work stage of<br />
a workers’ compensation process. <strong>QHA</strong> members<br />
seeking advice about the workers’ compensation<br />
process more generally are encouraged to contact the<br />
Employment Relations department for advice.<br />
Obligations<br />
The insurer<br />
The insurer (WorkCover Queensland for most<br />
<strong>QHA</strong> members) is responsible for coordinating the<br />
development and maintenance of a rehabilitation and<br />
return to work plan, in consultation with the injured<br />
worker, the employer and the worker’s treating doctor.<br />
The rehabilitation and return to work plan is a written<br />
document which steps out how an employee will<br />
be returned safety to their pre-injury work in a way<br />
that works for both the worker and the employer.<br />
WorkCover will first obtain medical information from<br />
the worker’s doctor about what the worker can and<br />
can’t do and will then liaise with the employer to<br />
determine if suitable duties are available.<br />
If the medical information from the treating doctor is<br />
not sufficient, WorkCover are responsible for arranging<br />
an independent medical assessment for the injured<br />
worker or may engage an occupational therapist to<br />
perform an ergonomic assessment of the workplace,<br />
for the purposes of determining appropriate suitable<br />
duties.<br />
There may be circumstances where the employer is<br />
unable to offer suitable duties for safety or practical<br />
reasons. WorkCover may temporarily place an injured<br />
worker with a ‘host employer’ through their Recover at<br />
Work program.<br />
The injured worker is placed at an employer other<br />
than their own who is able to provide suitable duties,<br />
where the worker will improve their ‘work fitness’<br />
in an environment more suitable for their medical<br />
restrictions. Employers should contact their WorkCover<br />
case officer for more information about the Recover at<br />
Work program.<br />
The worker<br />
An injured worker has an obligation to participate in<br />
rehabilitation as soon as possible after sustaining a<br />
work-related injury, in accordance with the advice<br />
provided by their treating doctor. If the injured worker<br />
is unable to perform their normal duties at work, they<br />
must be prepared to do other work until they can.<br />
They must comply fully with any return-to-work plan,<br />
including by only performing the suitable duties that<br />
they have been medically cleared to perform and to<br />
take care so as not to aggravate an injury.<br />
An injured worker who fails to participate in their<br />
rehabilitation plan or who fails to attend medical<br />
appointments without reasonable excuse, may have<br />
their payments suspended or their claim closed.<br />
The employer<br />
As noted above, the employer’s obligation is to<br />
support their worker through rehabilitation and the<br />
return-to-work process. This will include working<br />
in consultation with the insurer (WorkCover), the<br />
injured worker and their treating doctor to formulate<br />
a return-to-work plan, making reasonable workplace<br />
adjustments and monitoring the worker’s progress<br />
once they have returned to the workplace.
Tana Thorpe<br />
EMPLOYMENT RELATIONS<br />
The employer’s obligations as outlined in this article are<br />
applicable only to workers with work-related injuries<br />
and accepted WorkCover claims. Support for workers<br />
with non-work-related injuries (injuries experienced<br />
outside of work) can be discussed further with the<br />
<strong>QHA</strong>’s Employment Relations department.<br />
Whilst not directly relevant to the return-to-work<br />
process, employers must be aware of their obligation<br />
to hold the injured worker’s position open for 12<br />
months form the date of injury. The employer is<br />
prohibited from dismissing the worker solely or mainly<br />
because the worker is not fit for employment in a<br />
position because of the injury within 12 months of the<br />
worker sustaining the injury, as per section 232B of the<br />
Act.<br />
Rehabilitation and return to work plan<br />
Once the injured worker’s doctor opines the worker is<br />
fit to return to work, the injured worker must provide<br />
WorkCover and the employer a medical certificate<br />
stating the date the worker can return to work, details<br />
of any restrictions (including if suitable duties must be<br />
arranged), if the worker can return on a full-time or<br />
part-time basis and any other information relevant to<br />
the continued rehabilitation.<br />
WorkCover will then put together a rehabilitation and<br />
return to work plan, in consultation with the parties,<br />
which must detail the rehabilitation objectives for<br />
the worker and the steps required to achieve the<br />
objectives. A suitable duties program fits within the<br />
framework of the overarching rehabilitation and return<br />
to work plan.<br />
The insurer (WorkCover) is responsible for paying the<br />
associated rehabilitation fees or costs for an accepted<br />
claim. This may include purchasing any specialised<br />
equipment or supports to enable the worker to<br />
perform suitable duties.<br />
Suitable duties program<br />
Where an injured worker is fit for work in some<br />
capacity but isn’t yet able to perform the tasks that<br />
are part of their normal job, a suitable duties program<br />
should be designed to support a return to work<br />
gradually, through a supervised process.<br />
‘Suitable duties’, otherwise called ‘alternative duties’,<br />
are work duties for which the worker is suited, having<br />
regard to:<br />
• the nature of the worker’s incapacity and pre-injury<br />
employment<br />
• relevant medical information<br />
• rehabilitation and return to work plan for the worker<br />
• worker’s age, education, skills and work experience<br />
• if duties are available at a location other than the<br />
location in which the worker was injured – whether<br />
it is reasonable to expect the worker to attend the<br />
other location<br />
• any other relevant matters<br />
The suitable duties program is an official document<br />
that clearly sets out:<br />
• the tasks the worker will perform<br />
• how long these tasks will be performed<br />
• whether there are any limits or restrictions which will<br />
be guided by the doctor’s advice<br />
• whether the tasks will change as the worker’s work<br />
fitness improves<br />
• a date to review and update the suitable duties<br />
program<br />
The suitable duties program must be approved and<br />
signed by the treating doctor as safe for the worker to<br />
perform. The worker and the worker’s manager who<br />
will oversee the suitable duties program should also<br />
sign the document.<br />
<strong>QHA</strong> REVIEW | 43
EMPLOYMENT RELATIONS with Tana Thorpe<br />
<strong>QHA</strong> REVIEW | 44<br />
If an employer considers it is not practicable to provide<br />
the worker with suitable duties, the employer must give<br />
WorkCover written evidence that suitable duties are<br />
not practicable, as per section 228(4) of the Act.<br />
Employers are encouraged to take the following steps<br />
into consideration, to ensure a safe return to work that<br />
is successful for all parties:<br />
1. Ensure any suitable duties program is signed off by<br />
the doctor before the worker returns, and that the<br />
restrictions and duties are clear. If you are unsure<br />
about any part of the program, clarification must<br />
be sought from WorkCover before the worker is<br />
returned to the workplace.<br />
2. Both the worker and their supervisor are aware of<br />
the suitable duties the worker will be performing.<br />
If a reasonable and lawful direction to perform a<br />
task within the scope of the suitable duties plan<br />
is issued, this will mitigate the likelihood of future<br />
conflict between the worker and their manager<br />
about the operation of the plan. We also do not<br />
want for the injured worker to perform a task<br />
outside the scope of the suitable duties plan which<br />
may risk re-injury.<br />
3. Consider any impacted colleagues. If a worker<br />
is on light duties, other staff members may have<br />
to ‘pick up the slack’ in the interim to assist with<br />
parts of the work the injured worker is unable to<br />
perform. Consider how much information may<br />
be communicated to other staff members, while<br />
maintaining the worker’s privacy, to ensure a<br />
successful work group.<br />
4. Meet with the injured worker on their first day back<br />
to the workplace to discuss any changes they<br />
may have missed while they were away and to<br />
confirm who will be the relevant contact person<br />
within the business if they have any questions or<br />
concerns about the return-to-work process. The<br />
worker should be aware of which manager within<br />
the business will be monitoring the suitable duties<br />
plan (if the business does not have an appointed<br />
Rehabilitation Coordinator) and who they must<br />
contact if they are unable to work.<br />
5. Confirm a review schedule for the suitable duties<br />
program. The rehabilitation and return to work<br />
program should set out a timeline for anticipated<br />
recovery. It is important that the suitable duties<br />
program is regularly reviewed and that any issues<br />
are communicated to WorkCover at the earliest<br />
opportunity. The plan may require updating<br />
throughout the course of the return-to-work<br />
process, which will once again be developed by<br />
WorkCover, in conjunction with the injured worker,<br />
the employer and the worker’s treating doctor.<br />
If the suitable duties program is not working<br />
successfully for any reason, for example, if the<br />
employee is not engaging in the plan and is declining<br />
to participate in the duties they have been cleared to<br />
perform, or they complain of further injury, this must<br />
be notified to WorkCover without delay. The <strong>QHA</strong><br />
Employment Relations department are also able to<br />
provide members with advice on these types of issues.<br />
Further advice<br />
Dealing with workers with work-related injuries can<br />
be challenging for any business, but particularly<br />
for employers without dedicated rehabilitation<br />
coordinators on staff. The <strong>QHA</strong> can provide you with<br />
confidential information and advice that is independent<br />
from WorkCover.<br />
<strong>QHA</strong> members seeking further assistance or wishing<br />
to discuss an employment relations matter are<br />
encouraged to contact the Employment Relations<br />
department for a confidential discussion by calling 07<br />
3221 6999 or emailing er@qha.org.au.
2024<br />
SAVE THE<br />
DATE<br />
Wednesday 10 July 2024<br />
Emporium Hotel Southbank
TOP DROP<br />
SHAZZA MID STRENGTH<br />
Scenic Rim Brewery<br />
GIDDY GOAT MILK STOUT<br />
Scenic Rim Brewing<br />
BEAUY & BLUE SPICED<br />
PUMPKIN ALE<br />
Scenic Rim Brewing<br />
DANK YOU FOR HOPPING<br />
WEST COAST IPA<br />
Chur Brewing Company<br />
Incredible. So<br />
flavoursome. One of the<br />
best mid strengths I have<br />
ever tried. Absolutely<br />
loved it. Again, like a few<br />
of the Scenic Rim brews<br />
it has a taste profile<br />
not too different from a<br />
Belgian wit beer. There’s<br />
notes of lemon, banana<br />
and clove.<br />
All the classic flavours<br />
of a traditional milk<br />
stout, just the way I<br />
like it. Roasted malt,<br />
burnt toast, and coffee<br />
to the fore with a hint<br />
of chocolate. The<br />
carbonation was a tad<br />
too much straight from<br />
the bottle but once<br />
poured was just perfect.<br />
Nice drop.<br />
Unique taste but what<br />
a ripper. A pale ale with<br />
a delightful spicey twist<br />
rounded out with notes<br />
of nutmeg, vanilla and<br />
cinnamon. You can most<br />
definitely taste the oh<br />
so subtle flavour of the<br />
locally grown Beaudesert<br />
blue pumpkins which are<br />
a revelation.<br />
A big shout out to<br />
Cellarbrations Birtinya<br />
who keep stocking the<br />
latest renditions from Chur<br />
Brewing Company. This<br />
one is beautiful. Pineapple<br />
on the nose and dank<br />
pine on the palate – all<br />
the hallmarks of a superb<br />
West Coast IPA. I also<br />
agree with the sentiments<br />
on the can, “Life is too<br />
short to be taken seriously<br />
all the time. Relax, have a<br />
laugh and just enjoy good<br />
beer.” Here, here.<br />
<strong>QHA</strong> REVIEW | 46
TOP DROP<br />
BETAMAX OAT CREAM IPA<br />
Mountain Culture Beer<br />
Co.<br />
OFF WORLD IV HAZY IPA<br />
Duncan’s Brewing<br />
Company<br />
TDH IPA RIPPLE EFFECT<br />
Range Brewing<br />
BE KIND REWIND NEIPA<br />
Mountain Culture Beer Co.<br />
It is the yeast strain that<br />
sets this drop apart<br />
from the rest, much the<br />
same as what Coopers<br />
is famed for. These guys<br />
really are a class act<br />
and whilst I may go on<br />
about Chur Brewing/<br />
Behemoth of late,<br />
Mountain Culture from<br />
the Blue Mountains is<br />
equally capable of taking<br />
on the Kiwi juggernaut<br />
with the quality of their<br />
brews. This one features<br />
delectable flavours of<br />
stonefruit and citrus with<br />
a coconut undertone and<br />
is oh so smooth thanks<br />
to the addition of oats.<br />
Well surprise, surprise<br />
it’s a NZ brewery so it’s<br />
definitely quality, but not<br />
in the same field as Chur<br />
or Mountain Culture,<br />
which are pretty high<br />
standards to compare<br />
with. This hazy features<br />
pineapple, mango and<br />
coconut but they don’t<br />
hit you in the chops and<br />
are rather subtle. I don’t<br />
know, the more I have,<br />
the more I like. Who said<br />
you can judge a beer with<br />
just a couple of sips?<br />
This one is a juicy<br />
celebration of hops from<br />
the folks at Range. Your<br />
mouth will be awash with<br />
lime, orange, hints of<br />
mango, pineapple and<br />
pine. Whilst juicy as, the<br />
finish is quite soft given<br />
the intensity of the dry<br />
hop.<br />
I will say it again,<br />
these guys are serious<br />
challengers to the throng<br />
of kiwi brewers. The<br />
Mountain Culture crew<br />
are crafting incredible<br />
beers and this one is<br />
right up there with the<br />
best. Great balance<br />
of sweetness and<br />
bitterness. Notes of<br />
orange, guava and<br />
passionfruit with just a<br />
hint of pineapple bite. It is<br />
bloody perfect.<br />
<strong>QHA</strong> REVIEW | 47
A CRAFTY BUNCH<br />
<strong>QHA</strong> REVIEW | 48<br />
The<br />
BEERY<br />
Tucked<br />
PEOPLE<br />
GIVEN THE CHALLENGES FACING THE INDUSTRY AT THE<br />
MOMENT, IT’S UPLIFTING TO KNOW THERE ARE VENUES<br />
THAT HAVE NEVER STOPPED CHAMPIONING CRAFT<br />
BREWERIES, BOTH FROM HERE AND AROUND THE GLOBE.<br />
away in a chic industrial space lined with art, devil’s ivy<br />
and a colourful array of bottles and cans, the Brewski Bar houses<br />
one of Australia’s largest selections of indie alcohol – from saisons,<br />
sours and pales to IPAs, imperial stouts and barley wines.<br />
Founded just over 10 years ago, smack bang in the middle of<br />
Brisbane’s Caxton Street, the bar stocks over 650 craft beers in<br />
its cosy underground bottle shop, My Beer Dealer. And that’s not<br />
even mentioning its cracking range of natural wines and spirits.
A CRAFTY BUNCH<br />
Owner and beer curator at Brewski Bar,<br />
Matt Emmerson, said the venue’s 16 taps<br />
continually rotate, so in any one year, they will<br />
showcase over 250 different draught beers.<br />
“It’s a lot of work, but a hell of a lot of fun.<br />
Our crazy range of beer is probably the result<br />
of coming from a long line of kleptomaniacs,<br />
wanting to try as many beers as possible<br />
and wanting to share that experience with as<br />
many people as possible.<br />
“There’s nothing better than hearing ‘oh my’<br />
when people first see our fridges. It also<br />
helps when you’re a beer nerd as well. I love<br />
seeing and tasting new trends, as well as<br />
seeing older beer styles become new again.<br />
<strong>QHA</strong> REVIEW | 49
<strong>QHA</strong> REVIEW | 50<br />
“I’m particularly fond of Mountain Culture’s success<br />
in recent years. They’re a really positive and fun<br />
brand backed up by serious beer created by a<br />
bloomin’ lovely couple. Their Double Red IPA is a<br />
personal favourite,” he said.<br />
In addition to merely selling craft beer, the bar is<br />
well known for its off-the-wall events that celebrate<br />
various craft breweries, distilleries, wineries and<br />
styles. Last year, the venue held its very first Barley<br />
Wine festival, offering up a whopping 14 taps of the<br />
stuff, all over 10% ABV.<br />
On the food side of things, the bar prides itself on<br />
catering for omnivores, vegans and vegetarians,<br />
with the plant-based side of their menu accounting<br />
for about 30% of their kitchen sales.<br />
These idiosyncrasies come together to make<br />
Brewski Bar a pretty unforgettable function space,<br />
with creatively adorned and rustic spaces such<br />
as The Greenhouse, The Low Ground, Brewski<br />
Underground, The Boardroom, The Aviary and The<br />
High Ground available for private events.<br />
When asked how all of this came to be, owner and<br />
operations manager of Brewski Bar, Antoinette<br />
Pollock, said they were originally in advertising, but<br />
had a midlife crisis and, instead of buying a fancy<br />
car, opened a bar.<br />
“Without even having poured a beer before, you<br />
would think we were a bit crazy, or maybe we just<br />
didn’t know what we know now about the highs<br />
and lows of hospitality. But, during a stint of living<br />
in the UK, we fell in love with the pub culture there<br />
and the range of beer you could access.<br />
“Returning to Brisbane was a culture shock, as we<br />
found that all the pubs and venues were still serving<br />
the same beers. A friend tipped us off to the iconic<br />
Calypso bar being sold, so we jumped at it.<br />
“We’ve loved the challenge, we love the industry<br />
and we love that we’ve created an iconic venue<br />
that challenges the status quo in addition to<br />
people’s palettes,” she said.<br />
While the renovation that Brewski Bar undertook<br />
five years ago was carefully planned to be<br />
respectful of the older areas of the building, it also<br />
introduced some modern comforts, such as air<br />
conditioning and massive glass windows with views<br />
of the surrounding suburbs and Lang Park.
A CRAFTY BUNCH<br />
Matt said the building itself had wonderful bones to<br />
work with, and allowed them to create a ‘secret’ drinkin<br />
bottle shop under the main bar.<br />
“Buildings like this in Brisbane are rare, so we wanted<br />
to strip it back to as much of the original bricks and<br />
floorboards as we could. Mostly, we just wanted to<br />
create a space that we would want to spend time in<br />
and be proud of.<br />
“The thing about Caxton Street is that it’s crazy and<br />
fun. When it’s game time at Suncorp Stadium, it’s go<br />
time, but when the football is not on, you’re empty<br />
unless you have a genuine connection with the local<br />
community.<br />
“We don’t do pokies and we’ve got no television<br />
screens, so we are just a cool environment to engage<br />
properly with the person opposite you, or to sit in a<br />
corner and read. That’s the way pubs used to be,” he<br />
said.<br />
When Brewski Bar opened, it was all about exploring<br />
the massive breadth of indie beer styles that the big<br />
guys simply didn’t offer. Today, while it will always have<br />
a focus on unique flavours, it’s clear the venue has<br />
become more conscious of supporting independent,<br />
family-owned businesses.<br />
Matt said they love the creativity, passion and<br />
authenticity of the craft beer industry, and want to<br />
make sure their dollars go into helping protect that.<br />
“The small guys have always been our focus and<br />
passion. We have always loved their unwavering<br />
commitment to making the tastiest beer they can.<br />
“It’s an industry that deserves support, they employ<br />
a hell of a lot of people in this country – from the<br />
brewers, the reps and the mobile canning lines to the<br />
artists who design all of the killer labels.<br />
“The booze scene would be bloody boring without<br />
them, and way less tasty. Just remember 10 years<br />
back!” he said.<br />
<strong>QHA</strong> REVIEW | 51
A CRAFTY BUNCH<br />
<strong>QHA</strong> REVIEW | 52<br />
The people behind Brewski Bar have always been<br />
avid event organisers, and are famous for their iconic<br />
beer events that have not only brought Brisbane<br />
together, but have also helped to foster long-term<br />
friendships and a true love of craft beer in the<br />
community of Petrie Terrace.<br />
In addition to trivia with Quizmeisters, open mic nights<br />
and Hookers Club (which is crochet slang, mind<br />
you), Matt said they are close to announcing their<br />
own karaoke offering in the venue’s private space<br />
downstairs for functions and the odd themed event.<br />
“We think, during the pandemic, people made their<br />
nests more comfortable, so venues now have to work<br />
harder to get them out. Just having cracking beer on<br />
tap doesn’t cut the mustard like it used to. So, over<br />
the past two years, we have broadened our weekly<br />
events to what you would see in traditional pubs.<br />
“We still remember the days when Casablanca was<br />
famous for their karaoke. Who doesn’t like to belt out<br />
a tune or two? Our dumpling cooking classes with<br />
local producer, The Saucy Wench, are also about to<br />
kick off, accompanied by a healthy lashing of booze,<br />
of course.<br />
“We are also proud of our digital decal system by a<br />
local Brisbane company, Beer Crawl. We were a pilot<br />
bar for them and have become massive fans. They<br />
show how many standard drinks a particular size of<br />
beer contains and save us heaps of time with the<br />
number of different beers we tap, and our customers<br />
love them,” he said.<br />
Continuing their support of any style of beer they can<br />
get their hands on, Brewski Bar will be embracing<br />
Belgian brews in July with their bi-annual Moules &<br />
Frites & Bière event. In addition to offering a whole<br />
heap of mussels and chips, the venue will import six<br />
Belgian beers on tap in addition to another six from<br />
Gold Coast Belgian brewery, Madocke.<br />
Matt said one of their favourite events that celebrates<br />
the best stouts in the industry, Stouty AF, will also kick<br />
off in winter.<br />
“We’re completely focused on creating fun events<br />
that foster community engagement while continuing<br />
to hone our unique function offerings and have some<br />
bloomin’ fun while doing it. Because we could all do<br />
with that at the moment, right?<br />
“We also see growth in our off-premise offering, My<br />
Beer Dealer, with more shops locally and perhaps<br />
even interstate on the cards.<br />
“We’d love to encourage any venue with a spare<br />
tap or spot in the fridge to reach out to a local,<br />
indie brewery and give them a shot – even just one<br />
keg. There’s so much awesomeness out there, and<br />
punters are more inquisitive than ever,” he said.
A CRAFTY BUNCH<br />
“We don’t do pokies<br />
AND WE’VE GOT NO TELEVISION SCREENS, SO WE ARE<br />
JUST A COOL ENVIRONMENT TO ENGAGE PROPERLY WITH<br />
THE PERSON OPPOSITE YOU, OR TO SIT IN A CORNER AND<br />
READ. THAT’S THE WAY PUBS USED TO BE,” HE SAID.<br />
<strong>QHA</strong> REVIEW | 53
A CRAFTY BUNCH<br />
FROM THE HEART<br />
FELONS BREWING CO. HAVE TEAMED UP WITH ONE OF<br />
MEXICO’S LEADING ARTISANAL DISTILLERS, MADRE<br />
MEZCAL, FOR THE LAUNCH OF THEIR LIMITED RELEASE<br />
<strong>QHA</strong> REVIEW | 54<br />
The mother of all margaritas, Felon’s Margarita Sour<br />
Ale, delivers refreshment with every sip thanks to its<br />
blend of lime, salt and, of course, Madre Mezcal.<br />
Handmade in the rolling hills of the Oaxacan Sierra<br />
and crafted using agave hearts roasted in an earthen<br />
oven, Madre’s artisanal spirits reflect the essence<br />
of the earth in its purest form and have been the<br />
passion of the Morales family for generations.<br />
Brand director at Felons, Dean Romeo, said the<br />
collaboration between the brands is a natural<br />
connection that captures the spirit of adventure found<br />
in both Brisbane, Australia and Oaxaca, Mexico.<br />
“It was a great privilege to work with Madre and use<br />
their delicious mezcal in our margarita sour ale.<br />
“This beer highlights the type of versatility that is<br />
important in our industry and provides drinkers with a<br />
refreshing flavour that feels right for the moment.<br />
“The taste is strikingly on point with a classic mezcal<br />
margarita,” he said.<br />
Crafted to be easy-going and perfectly accompany a<br />
round of cocktails, the infused sour aims to create a<br />
balance between spirit, beer and cocktail.<br />
Hazy in appearance, savoury on the tastebuds and<br />
brewed using the finest ingredients to bring that true<br />
Margarita taste, a fruity and earthy flavour dominates<br />
this beer thanks to its inclusion of Simcoe Hops,<br />
Carapils Malt and Pilsner Malt.<br />
Balanced at the midpoint with a tantalising<br />
combination of lime zest, lime juice, salt and Madre<br />
Mezcal’s iconic Ensamble, it’s fair to say that the sour<br />
has become a favourite in Queensland venues.<br />
Head brewer at Felons, Tom Champion, said the<br />
Felons team have always had a soft spot for the<br />
humble margarita, with dreams of instilling the iconic<br />
salt and zest flavours into the ultimate refreshing beer.<br />
“We first attempted a Margarita Sour beer back<br />
in 2023, and while we loved how the flavour<br />
components played together, we found that the<br />
tequila used during brewing was overpowered.<br />
“After multiple bench blend trials, we quickly learnt<br />
that Madre Mezcal had the depth of flavour to ensure<br />
that this release could become the world-class beer<br />
we always knew it could be.
A CRAFTY BUNCH<br />
“The earthy flavour of Madre shines through the sour<br />
beer base without dominating the palette, and the hint<br />
of char combined with subtle salinity rounds out the<br />
finish, letting you know that the beer is delivering as<br />
promised,” he said.<br />
Brewed and canned under the Story Bridge in the<br />
brewery’s iconic riverside venue, the release of the<br />
Felons x Madre Mezcal Margarita Sour Ale was<br />
nothing less than a hit, and remains available at select<br />
beer venues, bottle shops, bars and restaurants<br />
around Brisbane.<br />
To complement the launch of this refreshing sour ale,<br />
the Felons team also worked closely with notable head<br />
chef, Alanna Sapwell-Stone of The Eltham Hotel in the<br />
Northern Rivers, to create a complimentary dish.<br />
Here, Alanna shared her very own experience of<br />
Oaxaca when she was travelling through Mexico in<br />
2023.<br />
“It was incredible. A chef friend we know in Australia<br />
used to live and own restaurants there, so we were<br />
shown around the area by some big dog chefs and<br />
ate and drank extremely well. There were wild street<br />
parades while we were there, which was super special<br />
to be a part of.<br />
“I also have this tourist thing I do when I visit another<br />
country – a cooking class. I find it incredibly insightful.<br />
We were grinding corn using nixtamalisation and<br />
making our own tortillas. It was fascinating to learn<br />
what they would consider an everyday technique.<br />
“The scenery was stunning, as was the pride and joy<br />
they have, especially about their mescal and its art<br />
form. It’s hard not to embrace all of its beauty,” she<br />
said.<br />
As for the delightful dish she prepared to complement<br />
the Felons x Madre Mezcal Sour Ale, Alanna said the<br />
hand-collected lobster on its own is a hero, but the<br />
star that enhances this sustainable seafood is the<br />
salsa.<br />
“It’s base is nopals. They are cactus pads sourced<br />
locally in the Northern Rivers from John at Picone<br />
Exotics – our go-to guy.<br />
“I’ve barbecued it over fire to match the smokiness<br />
that mezcal brings to the beer. It’s unusual in the best<br />
possible way.<br />
“It has a texture similar to okra paired with a natural<br />
acidity. I hope to have hit that mark of nostalgic<br />
Mexican cuisine while utilising local produce,” she said.<br />
To discover more about Alanna and the incredible<br />
history and charm of The Eltham Hotel, view the full<br />
story at felonsbrewingco.com.au.<br />
<strong>QHA</strong> REVIEW | 55
A CRAFTY<br />
BUNCH<br />
W H Y N O T S T O C K & S U P P O R T<br />
Aether Brewing<br />
Aether is a family-owned,<br />
independent brewery with a passion<br />
for creativity that flows through<br />
our liquids and onto our labels<br />
which showcase the talents of<br />
local visual artists. We welcome<br />
artists to submit their existing<br />
artwork to aetherbrewing.com.<br />
au, and if selected, they stand to<br />
receive $1000, exposure through<br />
our products, online platforms<br />
and more. Aether’s core range<br />
is all natural, vegan, low sugar,<br />
preservative and additive free. Our<br />
ginger beer is gluten-free, so too are<br />
our seltzers.<br />
1800 325 013<br />
aetherbrewing.com.au<br />
Ballistic Beer Co.<br />
At Ballistic we have a simple theory.<br />
Fresh beer is the best beer. That’s<br />
why we brew in small batches, more<br />
frequently, and store it cold so you get<br />
the same blast of flavour our brewers<br />
do. Our pale ales, lagers, IPAs, sours<br />
and special releases will blow away<br />
the traditional ideas and expectations<br />
of what beer should be.<br />
Set in an old World War II<br />
ammunitions factory in the historic,<br />
industrial suburb of Salisbury, Ballistic<br />
HQ is home to a team of innovative<br />
brewers who believe everyone should<br />
have the chance to enjoy a well<br />
crafted, quality beer.<br />
(07) 3277 6656<br />
ballisticbeer.com<br />
Brisbane Brewing Co.<br />
Brisbane’s longest-running<br />
independent brewery, familyowned<br />
and serving award-winning<br />
beer since 2005. Our beers are<br />
brewed to suit the climate, bringing<br />
people who love to explore the<br />
world and locally made craft beer<br />
together. Welcoming and friendly,<br />
unpretentious, and easy going,<br />
enjoy on hot summer or cool sunny<br />
winter day, “The Brisbanest Beer”.<br />
(07) 3891 1011<br />
brisbanebrewing.com.au/wholesale<br />
<strong>QHA</strong> REVIEW | 56<br />
Burleigh Brewing Co<br />
Founded in 2006 by Peta and<br />
Brennan Fielding, Burleigh Brewing<br />
was one of the first independent<br />
craft breweries in QLD. Now<br />
celebrating 15 years of the brand,<br />
Burleigh Brewing has upgraded<br />
their Taphouse in Burleigh Heads,<br />
won countless awards for both<br />
business and beer (a testament<br />
to their shared and individual<br />
strengths), grown to a team of 70,<br />
and in their own humble, hardworking<br />
way, helped transform the<br />
Gold Coast’s craft brewing scene<br />
into one of the most vibrant and<br />
thriving in the country.<br />
(07) 5593 6000<br />
burleighbrewing.com.au<br />
The Catchment Brewing Co<br />
Catchment Brewing Co, located in<br />
a beautiful art deco building in West<br />
End, is a fully functioning brewery,<br />
bar and restaurant and your one stop<br />
shop for all things craft beer, awesome<br />
food and functions.<br />
Whether sampling the medal winning<br />
core range beers named after iconic<br />
streets in the local catchment or the<br />
seasonal smash hits that will amaze<br />
you, it’s well worth a visit for a taste of<br />
West End.<br />
Catchment Brewing Co - For locals,<br />
by locals, everywhere.<br />
(07) 3846 1701<br />
bookings@catchmentbrewingco.com.au<br />
catchmentbrewingco.com.au<br />
Felons Brewing Co<br />
Founded by Brisbane locals, Felons<br />
Brewing Co. is a modern-day brewery<br />
proudly positioned on the banks of the<br />
Brisbane River. Our brewery is nestled<br />
down under the Story Bridge, within<br />
Howard Smith Wharves. We truly<br />
believe that beer is what binds us all<br />
to this great part of the world and as<br />
proud brewers, we believe in brewing<br />
with passion and freedom.<br />
07 3188 9090<br />
felonsbrewingco.com.au
Q U E E N S L A N D L O C A L S<br />
A CRAFTY<br />
BUNCH<br />
Mountain Culture<br />
We’re Mountain Culture, the<br />
team behind a brewery whose<br />
sole focus is to make really good<br />
beer. Just ask the 60,000 GABS<br />
Hottest 100 voters who sent<br />
our beer, Status Quo Pale Ale,<br />
skyrocketing into the top spot.<br />
From our original brewpub<br />
in the Blue Mountains, we’re<br />
the independent cult brewery<br />
challenging itself to create a new<br />
standard of Australian brewing.<br />
mountainculture.com.au<br />
Scarborough Harbour Brewing Co.<br />
Nestled in the Scarborough Marina on<br />
the Redcliffe Peninsula, our brewery<br />
is home to award-winning craft beers<br />
and delicious meals, that can be<br />
enjoyed in our double story venue,<br />
that boasts views across the bay to<br />
the beautiful Glass House Mountains;<br />
a view best enjoyed with a beer in<br />
hand.<br />
1800 727 104<br />
scarboroughharbourbc.com.au<br />
Slipstream Brewing<br />
Slipstream Brewing is an<br />
independently owned brewery based<br />
in Brisbane. We are a small but<br />
passionate team producing some of<br />
the most accessible and sessionable<br />
craft beers in Australia. We’re the<br />
missing gap between bland beer and<br />
wanky beer, our beers hit the bullseye,<br />
brewed with nothing but pure flavour<br />
in mind. Hops are the heroes and<br />
we milk them for all their worth. We<br />
love the freshness, juiciness, the zing<br />
and the zest. One sip, it tastes so<br />
good – capture that feeling and fill the<br />
fridge with it. Beer is the last thing you<br />
should settle on, so come and get<br />
caught in Slipstream.<br />
(07) 3892 4582<br />
slipstreambrewing.com.au<br />
4 Hearts Brewing<br />
The first brewery to open its doors<br />
in Ipswich in over 100 years, 4<br />
Hearts’<br />
brew masters are committed to<br />
premium local ingredients and<br />
profound taste. Preservative free<br />
and all natural they use the highest<br />
quality ingredients to consistently<br />
deliver a tasty beer every brew. Our<br />
core range features modern spins<br />
on traditional brews while our ever<br />
growing range of seasonal beers<br />
takes things to more adventurous<br />
levels, utilising local seasonal<br />
produce as inspiration (honey,<br />
rosella or carrots anyone…?).<br />
0439 439 710<br />
4heartsbrewing.com<br />
Fortitude Brewing Co<br />
Fortitude Brewing Co delivers you 15<br />
taps of fresh beer locally produced<br />
in our Tamborine Mountain Brewery.<br />
Enjoy a day trip up the mountain and<br />
visit our team for the best fresh pizza<br />
and tasting paddles.<br />
07 5545 4273<br />
fortitudebrewing.com.au
A SPIRITED BUNCH<br />
<strong>QHA</strong> REVIEW | 58<br />
A LITTLE BIT ODD<br />
SUCH IS THE NATURE OF WINE THAT MANY VENUES<br />
MAY BE HESITANT TO SEEK OUT STYLES THAT ARE<br />
SLIGHTLY LEFT FIELD, WHICH IS WHY OUR GOAL IS<br />
TO PROVIDE A GLIMPSE INTO THE EXPERIMENTAL<br />
BRANDS BURSTING ONTO THE SCENE.<br />
It’s no secret that Aussie wine lists are diversifying.<br />
As more independent producers emerge, more<br />
guests are inclined to choose something creative and<br />
adventurous to pair with their dinner – which is exactly<br />
what wineries like Vino Volta are all about.<br />
Drawing upon a collective 40 years of experience,<br />
Garth Cliff and Kristen McGann founded the brand<br />
in 2018, and have been passionately producing<br />
expressive wines ever since, with each having a focus<br />
on natural fermentation, low interference and peculiar<br />
grape varieties that suit our country’s warming climate.<br />
Garth said Vino Volta’s home is just outside of Perth<br />
in Swan Valley – one of the oldest grape growing and<br />
wine producing regions in Australia.<br />
“Here, we focus on Chenin Blanc and Grenache – our<br />
regional stars. We make multiple expressions of these,<br />
ranging from Pet Nat (natural sparkling) right through<br />
to seriously good and drinkable reds and whites.
A SPIRITED BUNCH<br />
“We manage and buy grapes from the best vineyards<br />
in the region, and are always exploring newer varieties<br />
that naturally attain balance and require low inputs in<br />
the winery. It’s our core purpose to produce bright and<br />
textural wines,” he said.<br />
As a small business, Vino Volta release small wine<br />
batches that bring out the very best in singular<br />
vineyards while also blending varieties from time to<br />
time. The winery is known for exploring every avenue<br />
that works and doing whatever it takes to create<br />
experimental yet approachable wines.<br />
Garth and Kristen are uniquely terroir-focused,<br />
meaning they take into consideration the<br />
environmental factors that influence a wine’s character<br />
(such as climate, terrain and soil types) and suit these<br />
to each variety they grow.<br />
When they aren’t tending to their own grapes, Vino<br />
Volta seek out other organic growers in the region that<br />
adopt a regenerative or balanced approach. Garth said<br />
they especially value vineyards where the soil and fruit<br />
are looked after well, but require little intervention.<br />
“In our region, this is a complex situation, as we<br />
need to support and build financial sustainability with<br />
growers in small vineyards while also improving our<br />
own management practices. We see this as a long<br />
game.<br />
“We want to find and grow good grapes by adjusting<br />
our vineyard management to get the best results.<br />
What we do is sometimes counterintuitive and<br />
unconventional, but I think that we are all still learning.<br />
Different management styles apply to each region and<br />
climate.<br />
<strong>QHA</strong> REVIEW | 59
A SPIRITED BUNCH<br />
<strong>QHA</strong> REVIEW | 60<br />
“This is especially evident in old world varieties, so we<br />
want to explore this area more to make wines that are<br />
unique to us and our wine region,” he said.<br />
Playfulness is clearly woven into everything Vino Volta<br />
does, from the artistic charm of its labels and branding<br />
to the wine’s clever tasting notes, fruity flavours and<br />
unusual names.<br />
A few honourable mentions include Nothing Wrong<br />
with Old Skool, Funky and Fearless, So Well Then<br />
and Love Sick Puppy Dolcetto – a slightly darker and<br />
cherry flavoured red that Garth said uses a rather<br />
unappreciated variety of grape.<br />
“Both Chenin and Grenache as a Methode Ancestrale<br />
or Pet Nat are also great for a summer sip or two.<br />
Pezzonovante Grenache is our premium grenache and<br />
an expression from our best and most meticulously<br />
managed grenache vineyard.<br />
“Our Intimations of Immortality Liqueur Verdelho is a<br />
fortified wine with components dating back to 1957<br />
and an average age of around 20 years. It’s Swan Valley<br />
history in a bottle, and it’s an amazingly luscious and<br />
complex fortified wine.<br />
“Underscoring all of these wines is our identity, which is<br />
contemporary, authentic and meaningful to us. It’s the<br />
cultivation of the terroir influences of our wine region,<br />
and encompasses the Darling Scarp and the Swan River<br />
meandering through the vineyards underneath,” he said.<br />
Vino Volta stands out in the industry not just because<br />
of its distinctive identity, but also because of its unique<br />
approach to winemaking, which has been refined over a<br />
number of years to result in premium wines that reflect<br />
the Swan Valley region and its varieties.<br />
To achieve the best textures and flavours, the brand<br />
meticulously adjusts complicated processes like skin<br />
contact, maceration and pressing techniques. Garth<br />
said, as they use natural fermentation methods and<br />
minimise unnecessary additions to their wine, their entire<br />
collection is suitable for everyone.
“We believe that regions should take pride and<br />
establish themselves based on their differences,<br />
because it adds to the diverse colours and varieties of<br />
available wines.<br />
“All of our bottles individually taste great, complement<br />
food well and suit Australia’s typically warm weather,<br />
especially in a chilled glass,” he said.<br />
Australia’s wine industry has come a long way from<br />
circulating the same old varieties. By supporting small,<br />
quality-driven businesses and stocking bottles with<br />
beautiful labels, exciting flavours and quirky names that<br />
stand out on any wine list, it certainly pays to seek out<br />
those that are just a little bit odd.<br />
When asked about what’s next for Vino Volta, Garth<br />
said they simply want to continue improving the quality<br />
and flavour profiles of their eccentric collection of<br />
wines.<br />
“We would also like to grow both our domestic sales<br />
and exports to bring attention to all of the differing<br />
wine styles that can be produced in Swan Valley.<br />
“We just want to keep experimenting, learning and<br />
coming up with something new, or maybe just so old<br />
that nobody remembers what it was,” he said.<br />
<strong>QHA</strong> REVIEW | 61
PUB TALK with Paul St John-Wood<br />
EXCITING TIMES<br />
We hope you had a happy and safe Easter with family<br />
and friends. Despite the restricted trading hours and<br />
inflated wage rates over this period, we hope your<br />
venues traded well over the Easter weekend and<br />
throughout the holiday period.<br />
Queensland hotels continue to host significant and<br />
respectful events for ANZAC Day, and it was great<br />
to see these events showcased throughout the<br />
state again this year. We understand the restrictive<br />
conditions involved in acquiring permission to host<br />
Two-Up at your venues on ANZAC Day and we will<br />
continue to advocate for change in this regard.<br />
With a number of significant sporting and cultural<br />
events taking place in the next two months, hoteliers<br />
are reminded that one-off extended hours permits<br />
are available through application, and the criteria for<br />
approval has been eased to allow venues to host<br />
activities for these occasions without the need for<br />
request of persons independent of the licensee. Your<br />
application is still required to be lodged 21 days before<br />
the event.<br />
<strong>QHA</strong> & Bidfood Golf Day – Gold Coast<br />
Thank you to all the hoteliers and industry suppliers<br />
who braved the weather and turned out for the <strong>QHA</strong><br />
& Bidfood Golf Day at RACV Royal Pines. We were<br />
fortunate enough to get a break in the weather to<br />
allow the 228 players to get around the course without<br />
getting soaked.<br />
Congratulations to all prize winners who have been<br />
featured in this magazine edition. With some dubious<br />
scorecards handed in, the networking opportunity with<br />
industry colleagues was the real winner of the day!<br />
<strong>QHA</strong> Awards For Excellence finalists announced<br />
Congratulations to all venues who have been<br />
announced as finalists for the 2024 <strong>QHA</strong> Awards For<br />
Excellence. The standard of all finalists across every<br />
category this year certainly represents excellence in<br />
our industry, and we wish you every success for the<br />
Awards Gala. You are already winners in our eyes,<br />
and through the frequent visitations of your loyal<br />
customers.<br />
People, Pots & Profits Forum – Roma<br />
Thank you to Shannon and the team at the Club Hotel<br />
Roma for hosting the <strong>QHA</strong> & CUB People, Pots and<br />
Profits Forum on 16 April. The event was well attended<br />
from hoteliers across the region who received insights<br />
from the <strong>QHA</strong> and CUB teams, along with presenters<br />
from Cooking the Books, Bunnings Trade and DNS<br />
Specialty Services focusing on reducing costs and<br />
maximising profits. The final People, Pots & Profits<br />
event for 2024 will be held in Cairns in November.<br />
Gympie Region Hoteliers Meeting<br />
On Tuesday 21 <strong>May</strong> the <strong>QHA</strong> will host a publican’s<br />
lunch meeting for hoteliers and their key staff from<br />
the greater Gympie region. The lunch will feature<br />
discussions and business development presentations<br />
from a range of <strong>QHA</strong> staff and corporate partners.<br />
PFD Food Services will again generously showcase<br />
their products and provide a delicious lunch for all<br />
attendees, and of course our beverage partners will<br />
ensure everyone remains well hydrated throughout.<br />
Details of the lunch have been sent to all venues<br />
around the Gympie region and you still have time to<br />
register your attendance.<br />
<strong>QHA</strong> REVIEW | 62
TRADE DIRECTORY<br />
INSURANCE | RISK MANAGEMENT | CONSULTING<br />
Your trusted advisor, helping you identify your business risks<br />
and find the right insurance solutions so you can face your<br />
future with confidence.<br />
Call: 1800 240 432<br />
AJG.com/au/qha<br />
LIVE SPORT IN VENUES<br />
Foxtel Business delivers the magic of sport to venues –<br />
bringing people together, entertaining them and contributing<br />
to a boost in trade. And with over 50 live sports, there’s<br />
something for everyone. Serve your customers the best<br />
sporting action with Foxtel.<br />
P: 1300 761 056 www.foxtel.com.au/venues<br />
START YOUR<br />
ELECTRIC JOURNEY<br />
WITH WALDORF!<br />
MARKET LEADING BRANDS IN EQUIPMENT<br />
No matter the size, shape or demands placed on your<br />
business, we have the ability to deliver equipment that is<br />
functional, adaptable and reliable, Turbofan, Waldorf, Waldorf<br />
Bold, Cobra, Convotherm, FastFri, Merrychef.<br />
P: 1300 268 798 E: info@moffat.com.au<br />
Service department: 1300 264 217<br />
STODDART<br />
Stoddart are one of Australia’s leading manufacturers and<br />
importers of a large range of world leading equipment for<br />
food service and bar applications.<br />
Darrin Miller<br />
P: 0417 867 979 E: dmiller@stoddart.com.au<br />
stoddart.com.au<br />
LEADING PUB AND HOTEL LAWYERS IN QUEENSLAND<br />
Mullins’ hospitality team has unrivalled experience in the liquor<br />
and gaming sector, developed over 40 years. From greenfield<br />
applications and integrated developments to liquor and<br />
gaming compliance and employment advice - we are your<br />
one-stop-shop to ensure the best outcomes for your hotel.<br />
Curt Schatz, Managing Partner | Direct: 07 3224 0230<br />
Email: cschatz@mullinslawyers.com.au<br />
mullinslawyers.com.au<br />
<strong>QHA</strong><br />
MEMBER<br />
OFFER<br />
CITY PROPERTY SERVICES<br />
Over 25 years of commercial<br />
cleaning services | Triple certified<br />
Quality assured | EcoClean<br />
Certified using environmentally<br />
friendly products.<br />
Get 2 weeks free with any<br />
12 month contract when<br />
mentioning this advert.<br />
P: 1300 630 636<br />
citypropertyservices.com.au<br />
ADVERTISING & PROMOTION<br />
For more information on advertising and<br />
promoting your business in the <strong>QHA</strong> REVIEW<br />
contact Dave Swan.<br />
qhareview@qha.org.au or 0401 345 201<br />
<strong>QHA</strong> REVIEW | 63
<strong>QHA</strong> PARTNERS & CORPORATE MEMBERS<br />
<strong>QHA</strong> PARTNERS AND CORPORATE MEMBERS ARE VALUED PREFERRED SUPPLIERS TO THE QUEENSLAND HOTEL INDUSTRY. THE<br />
BUSINESSES LISTED IN THIS DIRECTORY ARE KEEN SUPPORTERS OF HOTELS IN QUEENSLAND AND THE <strong>QHA</strong> ENCOURAGES MEMBER<br />
HOTELS TO UTILISE THEIR PRODUCTS AND SERVICES. IF A BUSINESS WISHES TO FIND OUT HOW TO BECOME A <strong>QHA</strong> PARTNER OR<br />
CORPORATE MEMBER, PLEASE CALL DAMIAN STEELE, <strong>QHA</strong> DEPUTY CHEIF EXECUTIVE ON (07) 3221 6999.<br />
<strong>QHA</strong> REVIEW | 64<br />
ACCOUNTING / TAX<br />
HLB Mann Judd -<br />
Chartered Accountants<br />
Ph: 07 3001 8800<br />
hlb.com.au<br />
Prosperity Advisers QLD<br />
Ph: 07 3007 1971<br />
prosperity.com.au<br />
SW Accountants<br />
& Advisors<br />
Ph: 07 3085 0888<br />
sw-au.com<br />
Quantaco<br />
Ph: 02 8346 6000<br />
quantaco.co<br />
Clarity Management<br />
Ph: 3058 9732<br />
claritymg.com.au<br />
Evisory Accountants<br />
Ph: 07 3326 2303<br />
evisory.com.au<br />
Hotel Accountants Pty Ltd<br />
Ph: 07 5560 8988<br />
hotelaccountants.com.au<br />
McGrathNicol<br />
Ph: 07 3333 9800<br />
mcgrathnicol.com<br />
Trinitas Australia Pty Ltd<br />
Ph: 1300 836 025<br />
trinitas3.com.au<br />
ARCHITECTS / REPAIRS<br />
REFURBISHMENT/<br />
RECONSTRUCTION /<br />
CONSTRUCTION<br />
Ashley Cooper<br />
Construction<br />
Ph: 07 3142 5915<br />
ashleycooper.com<br />
BSPN Architecture<br />
Ph: 07 3851 9100<br />
bpsn.com.au<br />
Caughley & Co<br />
Ph: 0434 549 242<br />
caughleyco.com.au<br />
Eurofurn<br />
Ph: 07 3216 5887<br />
eurofurn.com.au<br />
Open Projects<br />
Ph: 1800 461 421<br />
openprojects.com.au<br />
Rohrig Constructions<br />
Ph: 07 3257 4411<br />
rohrlg.com.au<br />
Imagination Play<br />
Ph: 07 3088 6077<br />
imaginationplay.com.au<br />
IQ Construct<br />
Ph: 3667 8202<br />
iqcontruct.com.au<br />
Liife Architecture<br />
Ph: 0401 384 547<br />
archliife.com<br />
Urban Play<br />
Ph: 07 3256 0554<br />
urbanplay.com.au<br />
BEVERAGES<br />
Accolade Wines<br />
Ph: 07 3252 7933<br />
accolade-wines.com<br />
Brown-Forman<br />
Australia P/L<br />
Ph: 07 3010 2000<br />
brown-forman.com<br />
Campari Australia Pty Ltd<br />
Ph: 07 3253 1801<br />
camparigroup.com.au<br />
Carlton & United<br />
Breweries<br />
Ph: 07 3666 4104<br />
cub.com.au<br />
Coca-Cola Europacific<br />
Partners<br />
Ph: 13 26 53<br />
ccamatil.com<br />
Coopers Brewery<br />
Ph: 07 3275 3732<br />
coopers.com.au<br />
CUB Premium Beverages<br />
Ph: 07 3666 4104<br />
cub.com.au<br />
Diageo<br />
Ph: 07 3257 0800<br />
diageo.com<br />
Diablo Co<br />
Ph: 0400 696 192<br />
diabloco.com.au<br />
Lion<br />
Ph: 07 3361 7400<br />
lionco.com<br />
Paramount Liquor<br />
Ph: 0429 448 523<br />
www.paramountliquor.<br />
com.au<br />
Pernod-Ricard Australia<br />
Ph: 07 3340 5471<br />
pernod-ricard.com<br />
Red Bull Australia<br />
Ph: 02 9023 2892<br />
redbull.com.au<br />
Samuel Smith & Son<br />
Ph: 07 3373 5777<br />
samsmith.com<br />
Southtrade International<br />
Ph: 07 3085 7418<br />
southtradeint.com.au<br />
Treasury Wine Estates<br />
Ph: 03 9685 8000<br />
treasurywineestates.com<br />
Flying Foam Pty Ltd<br />
Ph: 0413 447 711<br />
flyingfoam.com.au<br />
Your Mates Brewing Co.<br />
Ph: 07 5329 4733<br />
yourmatesbrewing.com<br />
4 Hearts Brewing<br />
Ph: 07 3281 1004<br />
admin@4heartsbrewing.com<br />
4heartsbrewing.com<br />
Heads of Noosa Brewing Co.<br />
Ph: 0401 399 625<br />
headsofnoosa.com.au<br />
BUILDING SUPPLIES<br />
& SERVICES<br />
Bunnings<br />
Ph: 07 3452 5725<br />
bunnings.com.au<br />
Urban Play<br />
Ph: 07 3256 0554<br />
urbanplay.com.au<br />
EDUCATION, TRAINING<br />
& EMPLOYMENT<br />
Best Security -<br />
Security & Training<br />
Ph: 07 3212 8460<br />
bestsecurlty.net.au<br />
BTAQ Consulting<br />
Ph: 0408 437 643<br />
btaq.com.au<br />
Find HQ<br />
Ph: 0431 376 689<br />
findachef.net.au<br />
Frontier Leadership<br />
Ph: 0423 097 246<br />
frontierleadership.edu.au<br />
Federation Academy<br />
Ph: 0423 097 246<br />
federationacademy.edu.au<br />
Prime Effect<br />
Ph: 0406 500 171<br />
primeeffect.com.au<br />
MEGT<br />
Ph: 0409 896 503<br />
megt.com.au<br />
NoVacancy Hotel<br />
& Accommodation<br />
Industry Expo<br />
Ph: 02 7208 9298<br />
novacancy.com.au<br />
Owner Manager Program<br />
Ph: 0437 834 195<br />
ownermanager.com.au<br />
Sero Institute<br />
Ph: 1800 206 010<br />
seroinstitute.edu.au<br />
TAFE Queensland<br />
Ph: 1300 308 233<br />
tafeqld.edu.au<br />
Tribe Workforce Solutions<br />
Ph: 07 3238 0808<br />
tribeworkforce.com.au<br />
The Kingsmen<br />
Ph: 0410 416 655<br />
thekingsmen.net.au<br />
Zenith Hospitality Staffing<br />
Solutions<br />
Ph: 07 3002 4000<br />
zenithhospitality.com<br />
ENERGY GAS/POWER<br />
BOC Limited<br />
Ph: 07 3212 4135<br />
boc.com.au<br />
TransTasman<br />
Energy Group<br />
Ph: 1300 118 834<br />
tteg.com.au<br />
Solar Connected<br />
Ph: 0432 600 788<br />
solarconnected.com.au<br />
Spinifex Energy<br />
Ph: 0419 108 638<br />
spinifexenergy.com.au<br />
Sun Flux Solar Australia<br />
Pty Ltd<br />
Ph: 0421 082 828<br />
sunfluxsolar.com.au<br />
FINANCES, BANKING,<br />
INSURANCE &<br />
INVESTMENTS<br />
BDO Australia<br />
Ph: 07 3237 5999<br />
bdo.com.au<br />
Commonwealth Bank of<br />
Australia<br />
Ph: 0476 824 307<br />
CommBank.com.au<br />
Gallagher Insurance<br />
Brokers<br />
Brisbane: 07 3367 5000<br />
Nth QLD: 07 4753 5311<br />
Toowoomba: 07 4639 7102<br />
ajg.com.au<br />
Green Finance Group<br />
Ph: 0457 883 700<br />
greenfinancegroup.<br />
com.au<br />
GSA Insurance Brokers<br />
Ph: 0436 275 828<br />
gsaib.com.au<br />
Waratah Debt Capital<br />
Ph: 0448 681 783<br />
waratahmanagement.<br />
com.au<br />
Westpac Banking<br />
Corporation<br />
Ph: 0438 701 195<br />
westpac.com.au<br />
Banktech<br />
Ph: 1800 080 910<br />
banktech.com.au<br />
BUPA - health insurance<br />
Ph: 134 135<br />
(quote ID 2139463)<br />
bupa.com.au<br />
CTB & Co<br />
(Cooking the Books)<br />
Ph: 1300 911 282<br />
cookingthebooks.com<br />
Trinitas Australia Pty Ltd<br />
Ph: 1300 836 025<br />
trinitas3.com.au<br />
Matrix Insurance Group<br />
Ph: 08 6555 7742<br />
matrixinsurance.com.au<br />
FOOD & ASSOCIATED<br />
BUSINESSES<br />
Bidfood Australia Limited<br />
Ph: 0434 939 134<br />
bidfood.com.au<br />
PFD Food Services<br />
Ph: 131 733<br />
pfdfoods.com.au<br />
Simon George and Sons<br />
Ph: 07 3717 1400<br />
simongeorge.com.au<br />
CTB & Co<br />
(Cooking the Books)<br />
Ph: 1300 911 282<br />
cookingthebooks.com<br />
Food and Agribusiness<br />
Network<br />
Ph: 0419 651 157<br />
foodagribusiness.org.au<br />
Goodman Fielder<br />
Ph: 0403 937 801<br />
gffoodservice.com.au<br />
CFM Australia -<br />
Swap & Go Oils<br />
Ph: 0430 504 486<br />
cfmaustralia.com.au<br />
FURNITURE SUPPLY<br />
Eurofurn<br />
Ph: 07 3216 5887<br />
eurofurn.com.au<br />
SlumberCorp<br />
Ph: 07 3892 7477<br />
slumbercorp.com.au<br />
GAMING AND RACING<br />
Ainsworth Game<br />
Technology P/L<br />
Ph: 07 3209 6210<br />
ainsworth.com.au<br />
Aristocrat Leisure<br />
Industries<br />
Ph: 07 3727 1600<br />
aristocrat.com.au<br />
IGT<br />
Ph: 07 3890 5622<br />
igt.com.au
<strong>QHA</strong> PARTNERS & CORPORATE MEMBERS<br />
Konami Australia<br />
Ph: 02 9666 3111<br />
konamiaustralia.com.au<br />
Light & Wonder<br />
Ph: 02 9773 0299<br />
explore.lnw.com<br />
MAX<br />
Ph: 0418 728 927<br />
max.com.au<br />
Odyssey Gaming Services<br />
Ph: 07 3087 3300<br />
odysseygaming.com<br />
PVS Australia Pty Ltd<br />
Ph: 03 8671 1900<br />
pvsoz.com.au<br />
Simtech<br />
Ph: 07 5596 6993<br />
simtechcreations.com<br />
Keno<br />
(The Lottery Corporation)<br />
Ph: 07 3001 9300<br />
thelotterycorporation.com<br />
TAB<br />
Ph: 0436 816 254<br />
tab.com.au<br />
UTOPIA Gaming Systems<br />
Ph: 1800 200 201<br />
utopiagaming.com.au<br />
HOSPITALITY<br />
CONSULTANTS<br />
DNS Specialist Services<br />
Ph: 0433 906 809<br />
dnsspecialistservices.<br />
com.au<br />
AHS Hospitality<br />
Ph: 07 5512 6143<br />
ahshospitality.com.au<br />
DWS Hospitality Specialists<br />
Ph: 07 3878 9355<br />
dws.net<br />
Evisory Accountants<br />
Ph: 07 3326 2303<br />
evisory.com.au<br />
HOTEL ENTERTAINMENT<br />
Foxtel Business<br />
Ph: 1300 790 182<br />
foxtel.com.au/venues<br />
Optus Sport<br />
Ph: 0478 061 267<br />
sport.optus.com.au/<br />
venues<br />
Sky Channel<br />
Ph: 07 3228 6344<br />
Freecall: 1800 251 710<br />
skychannel.com.au<br />
Stan Sport<br />
Ph: 0416 208 417<br />
stan.com.au/sport/venues<br />
Nightlife - Music & Video<br />
Freecall: 1800 679 748<br />
nightlife.com.au<br />
Pro Score - Sporting<br />
Promotions<br />
Ph: 0431 366 800<br />
proscore.com.au<br />
Rooks Entertainment<br />
Ph: 07 4068 8633<br />
rooks-entertainment.com.au<br />
HOTEL & BAR SUPPLIES<br />
BOC Limited - Gas/<br />
Reticulation Supply<br />
Ph: 07 3212 4322<br />
boc.com.au<br />
Reward Hospitality<br />
Ph: 07 3341 5929<br />
rewardhospitality.com.au<br />
Stoddart<br />
Ph: 0437 576 447<br />
stoddart.com.au<br />
HOTEL BROKERS /<br />
REAL ESTATE /<br />
PROPERTY VALUERS<br />
Off Market Hotels<br />
Chris Cameron<br />
Ph: 0477 271 875<br />
offmarkethotels.com.au<br />
<strong>QHA</strong> PLATINUM PARTNERS<br />
<strong>QHA</strong> DIAMOND PARTNERS<br />
<strong>QHA</strong> GOLD PARTNERS<br />
Lighthouse Safety &<br />
Compliance<br />
Ph: 0422 669 631<br />
lighthousesafety.com.au<br />
Power Jeffrey & Co -<br />
Hotel Brokers<br />
Ph: 07 3832 6000<br />
powerjeffrey.com.au<br />
Logic Hospitality<br />
Ph: 07 5520 3957<br />
logichospitality.com.au<br />
Mondandia Consulting<br />
Ph: 0448 710 629<br />
monandiaconsulting.com.au<br />
Morph Consulting Services<br />
Ph: 0438 758 847<br />
morph-consulting.com<br />
Nuvho<br />
Ph: 07 3357 9951<br />
nuvho.com<br />
Professional Hospitality<br />
Ph: 07 3160 8132<br />
professionalhospitality.<br />
com.au<br />
Prostaff Events Pty Ltd<br />
prostaffevents.com.au<br />
Relief Hotel Management<br />
Ph: 0419 733 681<br />
reliefhotelmanagement.com<br />
CRE Brokers<br />
Ph: 07 5371 0165<br />
crebrokers.com<br />
HTL Property<br />
Ph: 02 9136 6373<br />
htlproperty.com.au<br />
JLL<br />
Ph: 07 3231 1311<br />
jll.com.au<br />
LEGAL<br />
Mullins<br />
Ph: (07) 3224 0222<br />
mullinslawyers.com.au<br />
Holding Redlich<br />
Ph: 07 3135 0500<br />
holdingredlich.com<br />
HopgoodGanim Lawyers<br />
Ph: 0419 762 469<br />
hopgoodganim.com.au<br />
K&L Gates<br />
Ph: 0416 131 543<br />
klgates.com<br />
BSV<br />
Daily Press<br />
DNS Specialist<br />
Services<br />
H&L Australia<br />
Next Payments<br />
Best Security<br />
BOC Limited<br />
BSPN Architecture<br />
Caughley and Co<br />
Coopers Brewery<br />
Command 51<br />
Eurofurn<br />
Diablo Co<br />
GC Cleaning Pty Ltd<br />
Green Finance Group<br />
<strong>QHA</strong> SILVER PARTNERS<br />
Optus Sport<br />
Odyssey Gaming<br />
Services<br />
Prosperity<br />
Advisers QLD<br />
PVS Australia<br />
<strong>QHA</strong> BRONZE PARTNERS<br />
HLB Mann Judd<br />
SwiftPOS<br />
Open Projects Group<br />
Operandio Pty Ltd<br />
Paramount Liquor<br />
Platypus Print<br />
Packaging<br />
Power Jeffrey and<br />
Company<br />
Quantaco<br />
Simon George & Sons<br />
STR, a CoStar Group<br />
Company<br />
Trans Tasman<br />
Energy Group<br />
UTOPIA Gaming<br />
Systems<br />
Rohrig Constructions<br />
Red Bull Australia<br />
Secure Access I.T.<br />
Simtech<br />
Southtrade<br />
International<br />
Stan Sport<br />
SW Accountants<br />
& Advisors<br />
Waratah Debt Capital<br />
<strong>QHA</strong> REVIEW | 65
<strong>QHA</strong> PARTNERS & CORPORATE MEMBERS<br />
APPROVED<br />
MANAGER’S<br />
LICENCE<br />
RESPONSIBLE MANAGEMENT<br />
OF LICENSED VENUES<br />
TRAINING<br />
“HONESTLY THE BEST TRAINING<br />
SESSION! FUN AND LIGHT-HEARTED<br />
WHILE BEING VERY INFORMATIVE AND<br />
KNOWLEDGEABLE. THANKS, <strong>QHA</strong>.”<br />
OTHER COURSES OFFERED:<br />
Online RSA/RSG Training<br />
Gaming Nominee Training<br />
Employment Relations Training<br />
Employment Relations Webinar<br />
Responsible Management of Licensed Venues<br />
Training is a mandatory training requirement<br />
for those applying for a liquor licence, and<br />
applicants for an Approved Manager’s Licence.<br />
Training is offered face to face at regional<br />
centres throughout Queensland.<br />
For more information please contact the<br />
<strong>QHA</strong> Training Centre<br />
Ph: 07 3221 6999 Fax: 07 3221 6649<br />
Email: training@qha.org.au<br />
Web: www.qha.org.au<br />
LIQUOR<br />
BUYING GROUPS<br />
Bottlemart<br />
Ph: 1300 733 504<br />
bottlemart.com.au<br />
Independent Liquor<br />
Group<br />
Ph: 07 3713 2751<br />
ilg.com.au<br />
Liquor Legends<br />
Ph: 07 3107 7422<br />
liquorlegends.com.au<br />
LIQUOR<br />
WHOLESALE GROUPS<br />
ALM (Australian Liquor<br />
Marketers)<br />
Brisbane: 07 3489 3600<br />
Townsville: 07 4799 4022<br />
Cairns: 07 4041 6070<br />
almliquor.com.au<br />
Paramount Liquor<br />
Ph: 0429 448 523<br />
paramountliquor.com.au<br />
Your Mates Brewing Co.<br />
Ph: 07 5329 4733<br />
yourmatesbrewing.com<br />
4 Hearts Brewing Co.<br />
Ph: 0428 236 436<br />
4heartsbrewing.com<br />
MEDIA / MARKETING<br />
Daily Press<br />
Ph: 0412 224 969<br />
dailypress.com.au<br />
Horse & Water Creative<br />
Ph: 0401 345 201<br />
horseandwater.com.au<br />
POINT OF SALE /<br />
PAYMENTS<br />
CashZone<br />
Ph: 0466 148 752<br />
cashzoneatm.com.au<br />
H&L Australia Pty Ltd<br />
Ph: 0407 975 411<br />
hlaustralia.com.au<br />
SwiftPOS<br />
Ph: 1800 679 701<br />
swiftpos.com.au<br />
Next Payments<br />
Ph: 0447 427 868<br />
nextpayments.com.au<br />
Banktech<br />
Ph: 1800 080 910<br />
banktech.com.au<br />
Bepoz Retail Solutions<br />
Ph: 1300 023 769<br />
bepoz.com.au<br />
Harris Data Systems<br />
Ph: 07 5535 7677<br />
harrisdata.com.au<br />
Platypus Print Packaging<br />
Ph 07 3352 0300<br />
platys.com.au<br />
SECURITY / CLEANING<br />
Best Security<br />
Ph: 07 3212 8460<br />
bestsecurity.net.au<br />
Command 51<br />
Ph: 0437 368 352<br />
command51.com.au<br />
GC Cleaning Pty Ltd<br />
Ph: 0412 700 067<br />
anthony@gcclean.com.au<br />
gcclean.com.au<br />
CMBM Facility Services<br />
Ph: 07 3391 1040 /<br />
Ph: 0419 708 715<br />
cmbm.com.au<br />
Future Business Technology<br />
Group<br />
Ph: 1300 706 155<br />
fgtgroup.com.au<br />
Hikvision <strong>Digital</strong> Technology<br />
Ph: 1300 976 305<br />
hikvision.com<br />
Lotus Commercial Pty Ltd<br />
Ph: 1300 653 536<br />
lotusfilters.com.au<br />
Luxxe Outsourced Hotel<br />
Services<br />
Ph: 03 8761 9156<br />
luxxe.com.au<br />
Security Registers<br />
Ph: 0452 363 166<br />
securityregisters.com.au<br />
Tru Security Services<br />
Ph: 0452 377 662<br />
trusecurity.com.au<br />
SUPERANNUATION<br />
HOSTPLUS<br />
Ph: 1300 467 875<br />
hostplus.com.au<br />
TECHNOLOGICAL<br />
PRODUCTS & SERVICES<br />
BSV<br />
Ph: 1300 244 727<br />
bigscreenvideo.com.au<br />
Employment Hero Pty Ltd<br />
Ph: 0415 769 186<br />
employmenthero.com<br />
Operandio Pty Ltd<br />
Ph: 0422 398 294<br />
operandio.com<br />
Secure Access I.T.<br />
Ph: 1300 880 565<br />
secureaccess.com.au<br />
STR, a CoStar Group<br />
Company<br />
Ph: 07 5628 2404<br />
str.com/benchmarking<br />
Chewzie Table Ordering<br />
Ph: 1300 243 994<br />
chewzie.me<br />
CTB & Co<br />
(Cooking the Books)<br />
Ph: 1300 911 282<br />
cookingthebooks.com<br />
Harris Data Systems<br />
Ph: 07 5535 7677<br />
harrisdata.com.au<br />
Hikvision <strong>Digital</strong> Technology<br />
Ph: 1300 976 305<br />
hikvision.com<br />
IDU Technologies Pty Ltd<br />
mitch@idu-identification.com<br />
idu-identification.com<br />
Jands<br />
Ph: 0408 506 620<br />
jands.com.au<br />
JB Hi-Fi Commercial<br />
Division<br />
Ph: 07 3360 9925<br />
jbhifi.com.au<br />
OpenTable<br />
(03) 4240 3297<br />
restaurant.opentable.com<br />
onPlatinum ICT<br />
Ph: 0402 281 561<br />
onplatinum.com.au<br />
Security Registers<br />
Ph: 0452 363 166<br />
securityregisters.com.au<br />
Smart Parking Limited<br />
Ph: 0421 155 972<br />
smartparking.com<br />
UrPay Technologies<br />
Ph: 0411 457 377<br />
urpay.com.au<br />
Vix Vizion Pty Ltd<br />
Ph: 0413 026 918<br />
vixvizion.com<br />
Whats Doing App<br />
Ph: 0404 561 895<br />
whatsdoingapp.com<br />
TRANSPORT<br />
A.P. Eagers Limited<br />
Ph: 07 3109 6731<br />
apeagers.com.au<br />
Trinitas Australia Pty Ltd<br />
Ph: 1300 836 025<br />
trinitas3.com.au<br />
Idealpos Solutions<br />
Ph: 07 3630 2455<br />
Idealpos.co<br />
Tanda<br />
Ph: 1300 859 117<br />
tanda.co<br />
UrPay<br />
Ph: 0411 457 377<br />
urpay.com.au<br />
BK Electronics<br />
Ph: 0431 509 409<br />
bkelectronics.com.au<br />
PRINTING / PACKAGING<br />
Cherry Hub Pty Ltd<br />
Ph: 0409 548 276<br />
cherryhub.com.au
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