Hospitality Review - February 2022

Hospitality Review - February 2022

FEBRUARY 2022 HOSPITALITY REVIEW

AWARDS SUCCESS

Tasmanian hospitality venues shine as Hobart hosts dazzling AHA National Awards for Excellence

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INSIDE THIS ISSUE

REGULAR SECTIONS President’s Update 5 CEO Update 7 Workforce Development 12 Hospitality Minister 13 Opposition Leader 15

Clubs Tasmania 26 Sports Minister 27 Hospitality Doctor 42

SPECIAL FEATURES Rockwall 8 - 10 AHA National Awards 16 - 18 Awards Photos 20 - 21 Richard Pollocks 22- 23 Tasmanian Wild Seafood 24-25 Run The Bridge 28 - 29 Plate With A Mate 31 TasTafe 32 - 33 Liqour & Gaming 37 Business Events Tasmania 39

Connect with us: @tashospitality @tas_hospitality

For editorial enquires contact: Adam Smith [email protected] 0417327093

http://tha.asn.au

PRESIDENT’S UPDATE

THA PRESIDENT PAUL JUBB

AT a time when the hospitality industry is fighting tooth and nail to keep its head above water from the ongoing Covid-19 pandemic, the latest round of beer tax hikes is a savage blow. And it is why you no doubt would have seen the strong stance from our AHA CEO Stephen Ferguson during his time in Tasmania for the National Awards for Excellence. Stephen is doing a fantastic job in leading the lobbying for the beer excise tax to be cut in half in what would be not only a welcome move but a much needed one. Enough is enough. In Australia, we pay the fourth highest beer tax in the world – one which goes up quietly twice a year and has done for the past 35 years. The latest increase takes the draught beer rate to $36.98 per litre of alcohol – a 2.1 per cent increase for the six- month period. It adds around 60c to the price of a schooner and 80c to a pint of beer and overall takes in the vicinity of $150 million from Australians’ pockets. Hospitality venues do their best to keep the costs down for our patrons but this continued tax increase threatens to put the price of our favourite drops out of reach for some people. We need to be encouraging people to come back and enjoy our venues in the current climate, not drive them away because of exorbitant prices. Affordable living is a constant topic of debate from our politicians but this twice yearly increase simply adds to the strain venues are already facing.

Keepingprices affordableensures there is demand in our bars, that in turn helps employment and creates extra shift for the breweries. There are so many tangibles that the entire sector benefits. There remains so much uncertainty from the general public when it comes to getting back out and about, prices of draught beer shouldn’t be added to the list. The hysteria around Omicron numbers in the state seems to be dying down, but the flow on affect of seeing venues fill up will take much longer to be realised as confidence returns. On a more positive note, it was great to see our national friends in town for the AHA awards, which proved a big success and I have no doubt everyone thoroughly enjoyed the evening. Princes Wharf No.1 was abuzz, having more than 500 people gather for the first time in two years to celebrate was a big spectacle and getting to showcase Tasmania was the icing on the cake. Congratulations to our winners Cataract on Paterson, The Ship Inn Stanley and Federal Group duo Saffire Freycinet and MACq01 Hotel who secured a national title, four titles is a great achievement which goes to show our array of world class offerings right across the state.

Photo Credit: Chris Kidd

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CEO’S UPDATE

THA CEO STEVE OLD

IT was a pleasure to start the New Year by welcoming our interstate counterparts to Tasmania for the Australian Hotel Association National Awards for Excellence. Everyone within the industry has faced extreme challenges and difficulties in the past two years navigating our way through the Covid-19 pandemic, and it was the first time in this period a national audience has been able to gather in the same room to celebrate the great achievements of establishments from across the country. Obviously a big congratulations to our local winners Ship Inn Stanley, Cataract on Paterson, Saffire Freycinet and MACq01 Hotel who secured a national title. With 269 venues from around Australia all vying for top honours each category was stacked with high class finalists. To see four Tasmanian venues crowned victorious is an incredible achievement and equally as rewarding was having each region of the state represented to highlight the quality extends from the far North West Coast right down to Hobart. Tasmania also had 22 finalists across the various categories, another great accomplishment.

While the gala night proved a big success, it was also great to enjoy some time with members from our interstate associations the afternoon before on a cruise to Peppermint Bay. The weather really turned it on, I know everyone was extremely impressed with how the evening unfolded and it was great to be able to showcase our Tasmanian produce to VIPguests fromaround the country. Like the THA, our interstate bodies are all fighting for the same cause for their members – ensuring the survival of our great industry amid arguably the most turbulent period in recent history. We understand Covid-19 is here to stay and we are all working out ways to operate as best and as safely as we can as we learn to live in this new norm. There has been a big adjustment period and some businesses have been hit harder than others. I encourage anyone who is battling to reach out, the THA has numerous resources available for the hospitality sector and it is more important than ever to prioritise our mental well-being. As we embark on 2022, the air of uncertainty still hovers. I only hope the difficulties we have faced in the past two years have us equipped to handle whatever is thrown our way. All things being equal it is shaping as a big year, with our state awards set for the end of May and Agfest, where the THA will have a stall at for the first time, in August. I have no doubt if we keep working together and stay united, we will emerge the other side and can again prosper.

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INDUSTRY FEATURE: ROCKWALL

AFTER spendingmore than half his life immersed within Hobart’s hospitality industry, one of the city’s most popular restaurateurs has decided to hang up his boots. Garry Baker has never been one to take his foot off the gas. But 36 years after he first moved to Tasmania from Melbourne for a “one year” experiment, one of Hobart’s most well renowned and popular restaurateurs will finally take a back seat from the day-to-day workings of hospitality. Baker and his partner Susan Catchpool have been the faces of Salamanca hot spot Rockwall Bar and Grill for the past 15 years, a steakhouse which has become a haven for not only locals but national and international travellers, sporting stars and politicians alike. It has been the couple’s dream venture but the time has come for the duo to head into retirement if only perhaps of a semi version. A former VFL star who played 147 matches for Footscray, Melbourne and Sydney in the 1970s and 80s, “Bull” Baker got his first taste of hospitality

life while playing for the Demons under Australian Football Hall of Fame legend Ron Barassi, planting the seed for what would eventually become a passion. “I was one of those people that was no good at school, back at Leongatha high school, I failed form two twice, which they call grade eight or year eight over here,” Baker says. “Two years in a row I failed. So the day I turned 15, which was the leaving school age, my old man said, ‘you’re useless at school, come and work with me at the service station’. “Twelve months after he took on a partner that had another bigger service station… and the partner sacked me because I was no good. “So I got kicked out of school because I was no good, and then I’m probably the only bloke that has been sacked from his old man’s company because he’s no good as well. “I went out bricklaying for a couple of years but then I found this thing that I was half good at called footy, so I started playing and then I got a letter from a VFL club to go and train. “Back in those days in the early 70s we didn’t get paid too much, but along the way you built up confidence to do what you do. “At that stage in the 70s a lot of the footballers were getting into pubs and I always thought I’d

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love to get into a pub. A bloke called Ron Barrassi and his off-sider Adrian Gallagher bought a hotel in Richmond in 1981 and they asked me would I like to work in the front bar. “So I went and worked in the front bar at the Barassi and Gallagher hotel, and that gave me a little bit of a passion to look after people and the entry into the hotels. “Six, seven years later I got a call from a mate TimMaxwell, who was coaching Sandy Bay, and we went into the Mayfair Tavern together. “All my mates in Melbourne, every one of them said ‘what are you going to the backward place Tasmania for? I thought I’ll give it a go for 12 months, that was in 1986 and I would never ever leave the place now.” The redevelopment of the Mayfair Tavern was simply the starting point for Baker. After the Mayfair he spent 15 years at the Duke of Wellington, before playing a major role in the development of Blackmans Bay waterfront restaurant Rockwater, now known as The Beach House. And despite closing in on his 68th birthday, Baker says it was only recently the thought of retirement seriously crossed his and Susan’s minds. “Until 12 months ago, I never ever thought about retiring and then all of a sudden, I don’t know what happened. I think maybe my daughter, who is running St Albi, put the idea into my head that she would maybe like to take over. “That sort of all of a sudden changed Suse’s and my thoughts a little bit… because we basically work seven days a week and we sort of haven’t had time to think about retiring. “It reminds me of a revolving door this industry, there’s no weekends, it is seven days a week. One day just slips through to the next and you don’t have time to think about basically much else. “So when my daughter suggested one day that she would like to take over, it drops a seed into your head and once you start thinking about maybe not working anymore, or slowing down, that then turns into ‘let’s really think about what we want to do’ and then all of a sudden you put it into motion.” While Lucy Baker’s commitments with St Albi won’t see her also take over Rockwall, former La Mensa owners Luke Richmond andMarisa Cairns will take the reins. For both Baker and Susan, the

hardest thing about stepping back will be not having the social interaction with their regular customers, who come from far and wide. “That is the secret I think to doing what we’re doing, we both really enjoy it and we both love the fact that we love welcoming customers in, and we build relationships from all those customers,” says Susan, who will turn her attention to fitting out and styling some Airbnb rentals.

Hospitality Review: February 2022 9 Pictured:Linda Collis

we’ll give them a hand out at any time. “I’ve got a beautiful shack down at Opossum Bay which has been sort of left idle for quite a few years. So just to spend time down there a little bit relaxing and not go down there and feel that I’ve got to go to work at four o’clock will be good. “I want to sort of enjoy a few years of going to the beach and not having to come back. “Mind you saying that I’ve had quite a few venues in my time in Tassie and each time I get out of it I think this is going to be it and I’ll put the feet up for a month and think ‘how good is this’. “Three months later I’m itching to get back in, the last time I did that was 15 years, so hopefully that doesn’t happen again because I don’t want to get itchy feet at 70.”

“I think ‘what’s going to happen to such and such from Melbourne, who’s going to look after Colin?’ I have a bit of panic about all my regulars.” Whether Baker can completely remove himself from an industry he has immersed himself in for three and a half decades remains to be seen, but there is one thing already firmly on the agenda during his retirement – spending time with his young grandson. “Lucy has produced me a little grandson. He’s two and a half nearly, there is a small age difference between us but we are best mates, so I’ll be spending a lot of time with him. “Also, with her being busy out in the other restaurant, I’ll probably help out there just to take the pressure off her a little bit and we have said to the new owners that are coming into Rockwall

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WORKFORCE DEVELOPMENT

The THA has a long history of working closely with the Migrant Resource Centre (MRC). We understand the huge potential pool of hospitality workers the migrant community can provide but are also very aware of the need to focus on developing their skills and confidence in order to give them better chances of employment outcomes. Over recent years the THA has run pre- employment programs and delivered training and work experience programs as part of the Hospitality Ready Program. Our current support is part of Multicultural Youth Tasmania, MY Career Steps and Hospitality Readiness. MY Career Steps is a Local Jobs Program (LJP) that works with people from refugee and migrant backgrounds in Southern Tasmania to engage in career awareness, training and employment services and guidance. Our support for theHospitality Readiness program will see the THA work with MRC to develop an in-house training program for paid trainees. We will provide advice, guidance and consultancy

to help ensure that the graduating Hospitality Ready trainees have achieved the appropriate understandings and skills that will enable them to gain employment within the hospitality sector. On February 3 the THA ran a day long ‘Hospitality Awareness’ Session for a group of migrants and refugees, some of whom are recent arrivals to the state. This session explored the advantages of pursuing a career, and the current opportunities available in hospitality. Participants got a tour of the RACV, some hands-on experience mixing a cocktail and bridging plates, and information on current courses and training available. Some participants we have been working with already have hospitality training and experience, including a kitchen hand, pastry chef and hotel manager, they are just struggling to connect their skills to job opportunities! Please contact us if you would like introductions to any of the participants we have been working with or would be keen to support work placements for any future talent we find. Workforce Development Enquires? Contact Roger O’Meagher Email: [email protected] or call (03) 6220 7306

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Minister for Hospitality and Events and Minister for Skills, Training and Workforce Growth GUY BARNETT

EDITORIAL

Tasmania has firmly cemented its place on the national stage after this month hosting the Australian Hotels Association National Awards for Excellence. This year’s National awards were celebrated in Hobart, and recognised the best hospitality and accommodation businesses across the country. I would like to congratulate all the Tasmanian recipients of the prestigious Australian Hotels Association National Awards for Excellence, who did Tasmania proud. Among our award winners were MacQ01 Hotel, taking home the coveted Overall Hotel of the Year Accommodation Division, while Saffire Freycinet won the Deluxe Accommodation category.

Best Superior Accommodation was jointly won by the Ship Inn Stanley and Cataract of Paterson took out Outstanding Achievement in Training. While providing an opportunity for us to celebrate our industry leaders, these awards also gave us a chance to acknowledge the challenges the national sector has faced over the past two years. I am continuously impressed, and proud of not only the resilience of Tasmanian tourism and hospitality operators, but also their innovation and optimism as our industry and state moves from recovery to prosperity and growth.

Pictured: Guy Barnett MP, with Jane Howlett MP and Katelyn Barry.

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Labor Leader and Shadow Minister for Tourism, Hospitality and Events REBECCAWHITE

EDITORIAL

Labor proposes further measures to support business and jobs The past two years have been tough for many Tasmanians, not least of them businesses and workers in the tourism and hospitality industry. During the first wave of Covid-19 in 2020, border closures and other restrictions prompted a massive downturn and forced many businesses and workers to rely on the JobKeeper or JobSeeker supplements. It’s testament to their resilience, innovation and determination that so many were able to bounce back even as our borders remained shut. As one of the few places in the world to be Covid- free in 2021, the Gutwein Government had the luxury of time to prepare Tasmania for what the border reopening and return of Covid would mean. They repeatedly told us they were prepared. But the truth is that within days of the reopening, the government abandoned contact tracing, thousands of Tasmanians couldn’t get access to testing, the rules constantly changed and non- urgent health services like elective surgeries and child health check-ups were cancelled. Labor acknowledges the government has provided some financial support to business, but it’s clear that many feel hugely let down as they once again face an uncertain future. While the now-former Tourism and Hospitality Minister Sarah Courtney holidayed in France, Laborwas travelling the state talking to businesses and workers about the strain they are under. These discussions made it clear that more is needed from this government to ensure businesses and workers survive.

Businesses have told us the process to apply for Covid support is too onerous and complicated and needs to be simplified to reduce red tape and give them the ready access to support they deserve. In the absence of JobKeeper, and with State Government grants not adequately recognising the stress workers have faced with the loss of hours and income, Labor recognises that more needs to be done to keep workers engaged with their place of employment. We’ve also heard from businesses under severe financial pressure having difficulty maintaining employment levels. Labor wants to protect jobs and is proposing payroll support, red-tape reduction and the waiver of some of the fixed costs businesses face. Businesses eligible for the Covid-19 Support Grants should also be able to apply for a Worker Support Grant equivalent to 20 per cent of their payroll for February, up to a maximum of $5000 per week. A similar scheme has been established in New South Wales. We propose a streamlined grant application process aswell as assistancewithwater, electricity and land tax bills. We also want the government to extend the eligibility of the payroll tax waiver for the current quarter so businesses impacted by the border reopening can qualify. Labor has listened to the feedback and will keep pushing this government to do the same. Because if we don’t support local businesses and jobs now, they might not be here in a few months.

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INDUSTRY FEATURE: AHA National Awards for Excellence

TASMANIA has celebrated hosting the AHA National Awards for Excellence in spectacular fashion, claiming four titles to enhance the reputation of the state’s hospitality industry. There was something about Stanley that continued to draw Kerry and Alastair Houston back to the north west coast. The couple, originally from Hobart, would often take their two daughters Bonnie and Lucy on holidays to the region but when the opportunity arose to purchase the Ship Inn, it was the opening they needed to relocate permanently. Hospitality wasn’t the duo’s background – Alastair was a stonemason and landscaper while Kerry was in human resources – but they took plunge into renovating the run-down building with breathtaking views of the Nut as the backdrop in 2018. It is a moved which has been worth all the blood, sweat and tears, with theShip InnStanley crowned Best Superior Accommodation alongside the Northern Territory’s Sails in the Desert, Ayers Rock Resort at the AHA National Awards for Excellence hosted in Hobart.

“To be up against such amazing competition and to win something was incredible,” Kerry says. “We bought the Ship Inn three years ago and it was a cheap and cheerful little guest house, so we spent a good two years renovating and we’ve only just finished the gardens. “There’s almost an acre of gardens we’ve got there and we renovated from one end to the other and completely restyled, we managed to buy the old billiard hall next door as well and that’s the guest lounge. “We’ve had a fantastic team of tradesmen in circular head who helped us, I think we paid for their retirement and we’ve got a beautiful team of staff, so it’s been a wonderful journey. “I think we offer an experience that’s very authentic to the region. People really feel they’re in a little fishing village on the northwest coast when they come and stay with us.” The Ship Inn was one of four Tasmanian venues whopickedupanational award,withLaunceston’s Cataract on Paterson taking out the Outstanding Achievement in Training category and Federal Group landing the state’s two other awards.

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Saffire Freycinet was voted Best Deluxe Accommodation and the Overall Hotel of the Year – Accommodation Division title went to MACq01. Saffire has built an outstanding reputation as one of the country’s must visit premium destinations, something locals took advantage of during the Covid-19 pandemic when tourists were shut out of the island. “The last 12 months I think for the whole industry has been really tough. We’ve faced battles the whole way through,” Saffire general manager Ross Boobyer says. “But we’ve had great local support. We’ve probably seen more Tasmanians through our doors than we ever had before which is great, and lots of interstate interest as well. It’s been a challenging 12 months, but we’ve got an amazing team up there and this award really is for them. “There’s 86 [staff] so the hard work, the dedication they put in every single day to delivering the best hospitality in this state, is a credit to them and this award is just rewards for their achievements.” General manager of Federal Group Luxury Collection Matt Casey also paid tribute to his staff for helping deliver MACq01 national recognition. “The awards are really for the staff. Your assets are just buildings, hospitality is all about interactions with people, trying to create beautiful memories for people,” Casey says. “It is a higher purpose and for that you need really great people to be able to deliver that. “For us, we’re just proud to have really beautiful people. That’s I guess where the pride lies and for us that’s what creates the enthusiasm to keep going and get up every day, knowing that so many people are putting in and working so hard.” Tasmania had 22 finalists in total at the AHA awards, recognition of the quality of offerings right across the state. And arguably themost important titlewas Cataract on Paterson’s, given the heightened importance on training and development at a time when the industry is screaming for more skilled workers. “I’m so proud of it because it’s something that I am so passionate about. I’m an accidental restaurateur, I had no hospitality experience,” owner Karen Burbury says.

“We’ve probably seen more Tasmanians through our doors than we ever had before which is great… it’s been a challenging 12 months, but we’ve got an amazing team up there and this award really is for them.”” – Ross Boobyer

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“I hadmy life plan to be a farmer withmy husband on our farm, so I knew when I entered the industry that I needed to surround myself with people that were passionate about hospitality as well. “I invested into a succession plan of trainees and it’s proven to be great success. I’m standing here with a group restaurant manager [Rebecca McDonald] and a business manager [ Jasmine Cooper] that have come out of cert for hospitality. “And for our industry, we have to be doing it now because there’s such a skill shortage, that if we don’t invest in young people now, the hospitality industry is at risk. “It’s not all about the long hours and theweekends. We all do have a lot of fun and there is room to grow, and there’s opportunity to travel all over the world.“We have teammembers that are scattered everywhere now and I always say to them ‘when you start with me, I want you to leave me a better person’.”

Pictured: Karen Burbury.

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The hospitality industry is renowned for bringing together people from all walks of life and offering opportunities around the world – and one of Movenpick Hotel Hobart’s emerging leaders is a prime example. Growing up on the outskirts of Colombo, Sri Lanka’s bustling capital, Richard Pollocks knew the hospitality industry was for him before he had even turned 10. Initially dreaming of becoming a chef, by the age of 16 he was working as a pastry chef intern at Cinnamon Grand, a five-star hotel regarded as one of the most luxurious the culturally rich city has to offer. After six months Pollocks was eager to further his skills, so he joined the William Angliss TAFE Institute _ leading him firstly to Melbourne in 2019 and now to Tasmania. “They are obviously an Australian based institution, but they also have a branch in Sri Lanka where you can fast track your studies to go to Australia,” Pollocks, now 23, says. PEOPLE PROFILE: Richard Pollocks.

“I did an advanced diploma there for two years and I topped the batch with the best student for HR. “I then worked my way to Melbourne where I did the other half of my degree the other two years and finished in 2020, and I was most proud that I topped the batch again with the dux award for tourism and hospitality.” While studying in Melbourne, Pollocks secured a position with the Accor Hotel Group at Ibis Budget in Dandenong as housekeeper, where it didn’t take long for management to realise his potential and hand him a promotion to front office. It was from that point Pollocks believes he really got a taste of what “hospitality really is like”. “Just meeting literally every person you can find in the world, especially in a suburb like Dandenong that is so culturally enriched,” he says. “Meeting different people you work with, you meet so many different cultures and nationalities and you just have that exchange effect where you learn something from other

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Photo Credit: Nikki Davis-Jones Mercury Leaving behind everything he knew was a difficult decision for Pollocks, who was one of a handful of young hospitality workers who were sponsored by the THA for the Tasmanian Leaders’ high-impact Industry, Leadership, Enterprise and Development (I-LEAD) program “Australia is a beautiful place if you really want to work in hospitality and you can really make it. Why not see the world right when you have the chance, especially with hospitality.” people and they learn something from you.” Last year Pollocks relocated to Hobart to accept a position at Movenpick Hotel Hobart, where again his potential was quickly spotted and after six months, he successfully landed an assistant manager role. “Tasmania has really struck me as being this really picturesque little gem in Australia with mountains, rivers, and cities, I mean, come on, where do you get that in other places? “As soon as I came here [Australia] I knew it was for study, but this is the place to be and especially now that I’ve moved to Tasmania, I feel that idea is even more reinforced.

last year, graduating in September. But he hasn’t looked back. “I think with any international move, the hardest part is leaving everything behind, leaving everything that you know, your family, your friends, the house, you know, it’s just foreign to you. “But I think in my sense, I really accepted change. I really hugged it tight and I thought to myself, ‘this is for me at the end of the day’. “I’m sacrificing everything to make a life for myself.”

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INDUSTRY FEATURE: Tasmanian Wild Seafood

BORDER closures in the past two years have hit every hospitality business across Tasmania, forcing businesses to evolve and adapt to survive. One fishing charter and tour company is eager to spread the word they offer multiple experiences to clients For a business which had nearly all its clientele come via overseas tourists, Tasmanian Wild Seafood Adventures felt the brunt of Australia’s international border closures more than most. Headed by passionate and experienced skippers and divers Shane Wilson and Nick Daft, TWSA strives to offer an authentic seafood experience across its range of tours. Without doubt the signature cruise is the company’s Deep-to-Dish offering, a half day culinary and sightseeing cruise which takes guests to a range of iconic southern Tasmanian destinations, while allowing them to sample fresh seafood caught, prepared and cooked in front of their eyes.

“We used to do two tours a day, so the [Deep- to-Dish] tour, there were two of those a day and it was mostly about 90 per cent international market,” Tasmanian Wild Seafood Adventures bookings and events manager Julie Mann says. “And then of course when the borders closed, it just stopped. Nick and Shane, the owners of the boat, they are actually commercial divers… they just didn’t want it always going overseas and they decided that people in Australia and in Tasmania should have the opportunity of seeing what’s on their doorstep. “The periwinkles and the sea urchins, they dive down for them, bring them up and demonstrate on board how they’re cooked.” Without the influx of international visitors, the TWSA crew realised they needed to shift not only their marketing focus but also how they operated. What they found was a lack of knowledge of their product within the local community. “They’ve always done charters for bucks parties and hens and such, but we’re just trying to expand

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and just get the word out there that the boat exists and there is a vessel on the water for multiple uses,” Mann says. “The one boat running in two different ways, it can confuse people. For the local industry, we want to get the word out that ‘Cuttlefish’ can be used as a charter for Christmas and business events and such, but we also want people to know that we run the tours.” One of the dishes prepared on the tour was even developed in consultation with world renowned chef Gordon Ramsay, who in 2020 went crayfish diving with Wilson and Daft. “Nick and Shane took him out. It wasn’t a Deep-to-Dish, they actually went out crayfish diving but he helped Shane come up with a scrambled egg and urchin dish which we present on the boat,” says Mann. More information about the charters and tours can be found at www. tasmanianwildseafoodadventures.com.au

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CLUBS TASMANIA

Clubs Tasmania - building capability to strengthen the community club sector Access to cost effective and free education and training for volunteers is one of our priorities for 2022. Our sports taping and injury care, education and prevention workshops for collision sports are free for grassroots sports clubs from March 2022 across the state. • Tuesday 22 March 6.00-7.30pm at Burnie Emus Upper Burnie Sports Centre • Wednesday 23 March 6.00-7.30pm at Turners Beach Football Club 2022 Toyota Good for Footy Gear Grant Congratulations to our member clubs Glenorchy District Football Club, St Virgils Old Scholars Football Club, Kingborough Tigers Football Club, Penguin Football Club, East Devonport Football Club who were in a group of seven Tassie footy clubs who received $1600 in funding in the latest 2022 Toyota Good for Footy Gear Grant round. Funding will be used for new uniforms for female players, making the game more accessible for women and girls.

volunteers, connect with sponsors and showcase your club and two examples we are encouraging in 2022 are golf days and sports personality nights. Congratulations to Rokeby Cricket Club on ‘thinking differently’ about fundraising and taking the plunge by arranging for former AFL goal kicking great Brendon Fevola to travel to Tasmania to play a game of cricket and be special guest at a ‘sporties’ night at the Mornington Inn. Stay tuned next issue when we profile our Racing Connect partnership with Tas Racing which is generating sponsorship and revenue streams for clubs, increased interest in racing and increase events at the Ladbrokes Park Function and Events centre. Want to find reduce the workload on volunteers, reduce maximum effort fundraisers and create a community event that increases fundraising dramatically, then reach out to us on 1300 125 827 or email Project Manager Andrew Moore E: [email protected]

Pictured: St Virgil’s, Toyota Good For Footy Grant Recipents. Credit: Solstice Digital

Thinking differently about fundraising Most clubs fundraise like it’s 1980 – raffles, BBQ’s, lamington drives and sports cards. While these efforts all help, they require maximum effort. In 2022, Clubs Tasmania is encouraging clubs to ‘think differently’ about fundraising and use events where clubs can generate revenue with less effort. Events are a great way to create social connections, build relationships, reward

Pictured: Brendan Fevola and Lavinia

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Minister for Sport and Recreation JANE HOWLETT

EDITORIAL

Delivering more elite sporting content for Tasmanians to enjoy Our Government is committed to delivering more elite sporting content for Tasmanians to enjoy, and importantly, provide pathways for local sports men, women and children. The Premier has recently sent a letter to Craig Phillips, Commonwealth Games Australia Chief Executive Officer, formally requesting that Tasmania be given consideration to play a part as a host State for the 2026 Commonwealth Games. We are confident that we can work collaboratively with Commonwealth Games Australia on the opportunities Tasmania presents as either a host or co-host of the 2026 Commonwealth Games. Tasmania has clearly demonstrated our ability to deliver elite sporting content. Hobart’s Blundstone Arena recently played host to the Fifth Ashes Test. This historic Test Match gave Tasmania international exposure as a premiere destination for sporting events. For an aspiring young Tasmanian cricketer to have been given the chance to head along and watch some of the world’s best players competing in an historic Ashes Test match on their home soil it was the opportunity of a lifetime. It’s an opportunity that could have very well inspired the next Ricky Ponting, David Boon or Kristen Beams and is one of the main reasons our Government is committed to delivering more elite sporting content for Tasmanians to enjoy.

After the anticipation built across the State, it was finally Tasmania’s time to host the biggest sporting event we have ever seen, and we pulled it off. This is something all Tasmanians should be extremely proud of. While play only lasted three days, the atmosphere over those three days was electric. I was lucky enough to be one of thousands of fans who got to witness history when the first ball was bowled on day one, and it’s something I will never forget. The fifth Ashes Test at Blundstone Arena also represented a great outcome for our local economy and brought in around $27 million worth of economic benefit, with our State on display across television screens in every cricket-loving nation around the world. There is no doubt that this momentous occasion helped to grow the great game of cricket in Tasmania and stand the sport in great stead for years to come. In 2021, Tasmania successfully hosted a record 14 AFL matches, including two Elimination Finals, and the first 20 matches of the 2021 Women’s Big Bash League. Furthermore, Tasmania will soon host to two WNBL matches between the Bendigo Spirit and Southside Flyers along with a string of A-League games at UTAS Stadium. Later this year, Hobart will play host to nine ICC Men’s T20 World Cup matches, further highlighting our State’s ability to hold major sporting events. We know that sport is the lifeblood of communities across Tasmania and our Government will continue to support and invest in sport to build healthier and more active communities.

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EVENT FEATURE: RUN THE BRIDGE.

Tasmania’s largest fun run is approaching as quick as Usain Bolt running downhill. The 13th edition of the Think Big Run The Bridge will unfold in Hobart on Sunday February 27 and we’re thrilled to be working with the THA and Clubs Tasmania. If the challenging past two years has taught us anything, it’s that we need to collaborate as much as possible, so it makes sense for an event that that finishes on the Hobart Waterfront, makes people thirsty and hungry, partners with the hospitality association. On event morning, the city of Hobart will be alive with people out to run fast, reach the finish, or just conquer the bridge in a team. The beauty of fun runs is that everyone has their own goal. While the pointy end will be star packed with 10 Olympians set to line up for the richest 10km road race in Australia, there will also be around 70 teams involved. The Clubs Tasmania teams component is critical to the ongoing success of the event, as it brings sporting clubs, community groups, workplaces,

schools, gyms, friends and families together for a safe, inclusive and healthy activity. With 67 per cent of Tasmanian’s overweight or obese, it’s important for communities to have events such as the Think Big Run The Bridge to inspire and motivate people to lead a fit and active lifestyle. Tasmania is fortunate to have great natural areas to be active and we have a terrific line up of community events across the state to participate in. Multiple distances are on offer, including the • Spectran Group 10km • Epic 5km Run • Positive Salary Packaging 5k Walk • Liv-eat 1km We also pride ourselves on innovation, having been the first mass participation event in the world to offer participants Tassie made timber medals, the experience of running under a LED digital finish line and the unique ‘battle of the sexes’ in the elite component. Now in 2022, finishers will receive the first ever NFT finisher medals.

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These medals will be minted and kept on the blockchain for all finishers of each event. No event anywhere in the world has provided this to finishers and we’re sure it’ll catch on to other events. The NFT experience will be personalised, with participants crossing the finish line and being electronically sent an MP4 file that has their name, time and distance on it.

It can’t replicated and will be yours forever to show and share – not lost in a shoe box or drawer somewhere like many of our other memorabilia. Entries for the 2022 Think Big Hobart Run The Bridge are open until 3pm Saturday February 26. Enter online at https://www.hobartrunthebridge. com.au and if you can’t get to it on the day, tune in to the livestream and see Hobart in all her running glory on the event Facebook page.

2022 CORPORATE HOSPITALITY OPTIONS AVAILABLE

ROUND 6 SUNDAY APRIL 24TH 1.10PM ROUND 9 SATURDAY MAY 14TH 2.10PM ROUND 15 WEEKEND OF 24-26 JUNE (DAY AND TIME TBC) ROUND 19 WEEKEND OF 22-24 JULY (DAY AND TIME TBC)

North Melbourne Kangaroos invite lovers of AFL to join us in 2022 to watch the mighty Kangaroos go into battle at Blundstone Arena. A range of Corporate Hospitality options are available which provide a first-class view of the action, along with premium food and beverage service throughout the match. Options range from corporate boxes through to sit down functions, catering for individuals through to groups of up to 60 people.

Please contact Aaron Pidgeon for all enquiries and booking requests [email protected] | 0417 115 795

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INDUSTRY FEATURE: PLATE WITH A MATE

COVID has caused havoc on hospitality, affected mental health and disrupted social outings, but a new concept has been launched hoping to reconnect all three A new campaign driven by the brains trust of Eat Well Tasmania is encouraging Tasmanians to get out and about to support local hospitality, with benefits far fetching. EWT has launched its Plate with a Mate concept, which aside from looking to boost trade in struggling hospitality venues, is also promoting healthy eating and supporting fresh, local produce. The inaugural Plate with a Mate day will be held on February 22 – this year 22-02-2022 – with the number two a metaphor for a connection between people. Restaurants and cafes, schools and workplaces are all being encouraged to hold events to celebrate. “We understand the power of food and the important role it provides in creating social connections,” Eat Well Tasmania manager Carl Saunder said. “These connections are critical to our wellbeing and living a healthier life.

“Seasonal Tasmanian produce should play a massive role in how we look after ourselves and maintain our wellbeing, yet only 7 per cent of us eat enough fruit and veg. “So, this coming Plate with A Mate Day we’re encouraging Tasmanians to enjoy plate of delicious healthy local food with a friend and encourage them to do the same.” Popular Salamanca establishment Suzie Luck’s Canteen and Cocktail Bar didn’t hesitate to jump aboard the campaign. “We like to support local producers and provide fresh and healthy eating options,” manger Rabin Sapkota said. “The idea behind our whole menu is all the dishes can be shared. Being involved in this project, I think we can send some messages out to people to come and enjoy a meal with a friend, and we have the best possible produce to offer.” Eat Well Tasmania has also joined forces with Eat it Tassie! for the Plate with a Mate campaign. To find inspiration, register your venue, workplace or sporting group and support the Plate with A Mate campaign, visit eatwelltas.org.au.

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From nationally recognised qualifications and specific skill sets through to industry-relevant shor t courses across a wide range of areas, we enable employers to multi-skill their workforce, improve productivity and expand workforce capability. Ask us about our: • Responsive, industry relevant training • Flexible learning options • Customised training TasTAFE Drysdale provides a range of training solutions

• Campuses and specialist training facilities located across Tasmania.

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TASTAFE New wave of hospitality students begin their training at TasTAFE Drysdale A new wave of hospitality students have started their training at TasTAFE Drysdale with a view to gaining work in the industry. TasTAFE Drysdale Education Manager, David Dunn, said student numbers in Drysdale’s Certificate II and III in Hospitality February intake were stronger than in previous years. “We have seen a lot of interest in our hospitality courses this year. It’s a great sign that people are enthusiastic about working in what is such a vital industry for Tasmania and our Drysdale courses are supporting the industry by helping to train the next generation of staff,” Mr Dunn said. Among the new crop of students is Tyler Gale who has enrolled in the Certificate III in Hospitality as the first step in what he hopes will be a long-term career in hospitality. “I chose the course because I’d like to get into the industry for the long-term,” he said. “I’ve worked in cafes and I recently had a talk to a local café owner, we were having a chat about how he got into it and he was telling me about different courses and all the kinds of training he’s done and it got me really interested.” Having previously done some kitchen work, Damian Hetebry chose the Certificate III in Hospitality with the aim of moving into a front-of- house role. “I’ve worked in hospitality in the past but never

worked front of house so I just wanted some extra skills.” Drysdale’s Certificate III in Hospitality is a multi-skilled qualification specialising in accommodation services, food and beverage and gaming. The course covers a range of information in the hospitality industry combined with hands-on experience in hospitality and customer service, coaching others and safe work practices. TheCertificate III equips people for employment in a wide range of areas, including events (business and tourism), restaurants, hotels, motels, clubs, pubs, cafes and coffee shops. Nikita Manaena has just started the Certificate II in Hospitality at Drysdale. Having previously done some hospitality work in a volunteering capacity, it was an area of interest for her. “I thought why not have a qualification under my belt for work in the future. I’m just hoping to learn some new things and find out what I can about the industry.” The Certificate II in Hospitality is an introductory course which can lead to entry-level career opportunities in the general hospitality industry, includinghotels,motelsandotheraccommodation establishments. Both the Certificate II and III in Hospitality courses are nationally recognised qualifications. For more information about TasTAFE Drysdale courses visit: www.tastafe.tas.edu.au

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Pictured: Nikita Manaena, Tyler Gale and Damian Hetebry.

After a hiatus due to Covid-19 and Hobart City Council relinquishing event management responsibilities, Tasmania’s favourite food and wine festival returned in 2021-22. This latest iteration pushed forward under new management, with a name update and a stronger focus on representing Tasmanian vendors and produce. For the event to be viable in an uncertain environment, change was needed, which local Tasmanian business, Total POS Solution, accepted as their project! An essential requirement for the updated event was a point of sale (POS) solution that provided a robust, cashless payment solution and an equitable financial model for the stallholders. Delivering a custom POS solution to more than 80 stallholders was a significant logistical challenge. Still, the team at Total POS used their capabilities to customise based on their clients’ needs and were able to deliver results on time and to budget. Director of Total POS Solutions, Kerry Johnson, TASMANIA’S TASTE OF SUMMER

said: “despitesomeprevious largeanddemanding hospitality projects around the state, this was by far our biggest challenge. However, despite the hurdles, the festival was a great success and feedback from stallholders was fantastic.” Sourcing the necessary hardware in the required timeframe with the current global shipping turmoil due to Covid was complex. Then there was the need to create customised solutions for each stallholder, roll this out within a tight bump- in schedule, and provide on-call support for the entirety of the event. Julius Fitzgerald, manager of Total POS Solutions and the team gave considerable effort over the festive season and were pleased to achieve a successful outcome for everyone involved. Total POS Solutions is a team of locals who deliver a comprehensive range of POS services, including hardware, training, and technology for the hospitality, tourism, and retail sectors across the state. They’re also the technology partners of the THA and members.

Taste of Summer 2021-22

Bump-in and sit back ...well not quite, but you won’t have to worrry about your payment solutions! Total POS is a local Tassie business providing customised POS solutions, tailored for you.

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Hospitality Review: February 2022 34 Talk to us  1300 247 770 totalpos.com.au