THA Hospitality Review - October 2021 Edition

THA Hospitality Review - October 2021 Edition

OCTOBER HOSPITALITY REVIEW

VAN BONE

New Tassie hot spot making an instant impact on national stage

Cover and contents photo credit: Adam Gibson

INSIDE THIS ISSUE

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REGULAR SECTIONS President’s Update 5 CEO Update 7

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Hospitality Minister 11 Opposition Leader 13 Great Customer Experience 14 - 15 Clubs Tasmania 20 - 21 Sports Minister 24 IR Update 29 Tourism Tas 31 Host Plus 32-33 Tasmania Police 35 Hospitality Doctor 36 - 37 SPECIAL FEATURES Van Bone 8 - 10 Cradle Mountain Hotel 16 - 17 Chowk - 19 Bartender Awards 26 - 27

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Connect with us: @tashospitality @tas_hospitality

For editorial enquires contact Adam Smith [email protected] 0417327093

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PRESIDENT’S UPDATE

THA PRESIDENT PAUL JUBB

The difficulties Tasmania’s hospitality sector has faced in the past 18 months has been well documented. With borders continually closed, businesses have been just scraping through due to a lack of interstate visitors. Increased funding grants from the Tasmanian Government, such as the supercharged business support package announced in September, have played a vital part in keeping the industry afloat during the pandemic. But as we approach what we all hope is a bumper summer period, the time has come for some clarity around not only when the state will open up to travellers, but arguably of more importance, what rules and regulations are going to be recommended and implemented. We have backed the premier in his stance of keeping this virus out of Tasmania and for allowing us to live as normal as possible compared to some of our interstate counterparts – all while lobbying for much needed support along the way. But the continued uncertainty on when we will open and exactly what it looks like for our operators only adds to the stress. Businesses need to be prepared foranexpected influxof tourists, from a staffing, management and Covid-19 safe plan perspective. Regular feedback we receive is many workplaces are already stretched when it comes to staffing levels, but until a firm date is provided on what the coming months will look like in regards to tourism numbers, it is impossible for businesses to project their requirements. Indications are pointing to a December opening, but we need a definitive answer and we are hoping the looming release of Tasmanian specific modelling does not impose any additional restrictions around

caps on density within venues or patron numbers. Rest assured we will push back hard on any measures to reduce the amount of people who can attend establishments. No-one is underestimating the importance of borders opening in the safest possible manner. That is paramount and we applaud the rates at which Tasmanians are getting vaccinated to hit the percentage targets that have been set. The pop up vaccination clinics which are being rolled out are also vital for our regional communitieswhomay not have as easy access. We are also encouraging everyone within the hospitality industry to play their part and get double vaxxed. With so many of our staff being in the front line of duty and among the most at risk, ensuring we are protected is crucial. We can’t hide from the threat of the virus entering the state forever, we just need to be as best prepared as possible when the possibility of it surfacing arrives. This all comes as we recognise October as mental health month, which encourages all of us to think about our mental health and wellbeing from an individual perspective and those around us. No-one has been hit harder than thehospitality sectorduring thispandemic and the impact it has had for so many of us on our livelihood. I hope the way we have rallied together and supported one another during this period has been felt across the board and it was great to see a vast range of events held across the state during the official mental health week in our local communities.

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CEO’S UPDATE

THA CEO STEVE OLD

THE State Government’s draft legislation proposal for the TasTAFE business model comes at the perfect time for our industry. Venue operators across all sectors are calling out for more adequately skilled staff and it is critical that we have an environment which will allow our future generation to prosper. For us, it is about setting up the Drysdale Institute for Hospitality to be about delivering what the industry wants and needs. Among the Government’s commitment to the more fit-for-future footing TasTAFE is: It will remain publicly owned and not for profit It will not be privatised There will be no forced redundancies for current staff All staff, students and stakeholders will be consulted It will receive 80 per cent of the Tasmanian Government’s skills funding It will receive an additional $98.6 million in investment in the next four years Access to quality training in regional and rural areas of Tasmania will improve The physical and digital infrastructure and facilities will be modernised and improved The THA supports this proposed model, which has been designed from the ground up, will have its own employment powers and will see staff covered by the Fair Work Act 2009. We need any training institution to deliver what the industry needs, and that means people

getting trained and having a job to come to. Across the country, the accommodation and food services industry has been hit with a 30-35 per cent shortfall in staff from a lack of international workers. This has left the sector in a perfect storm, increasing the reliance on locals to fill required roles. We will always continue fighting to provide opportunities for the industry, but we are also acutely aware the right people with the right skillsets have to be employed in the right positions. Young people are the lifeblood of the hospitality industry, we want them embarking on a career path and this proposed model will provide a crucial part in linking businesses with the perfect fit. Getting more appropriately skilled staff will be vital with the summer season on the horizon, as we all anticipate that once Tasmania’s borders are opened our venues can flourish. But with this comes added pressures to be able to handle a sudden upswing in demand and patronage. Until the premier provides a date on when interstate travel is back on the agenda, we will be encouraging patrons to get behind the recent launch of the ‘Don’t Forget Your Local’ Campaign. Tasmanians have been extremely lucky compared to some of our interstate counterparts in having relative freedom of movement, but it is still vital they continue to support you as industry operators. Whether it be ducking into local venues for a quick drink, a parmie or a three course meal, the THA will continue to promote the message as we know to keep seeing seats filled is our number one priority.

your local

Support yours today.

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VENUE FEATURE: VAN BONE

“We compost all our food scraps which eventually goes back into the garden, which eventually grows the next crop. “We have this really wonderful, small scale, sustainable, closed loop thing going on with our restaurant. We make about a household wheelie bin of rubbish per week. “For any restaurant to say that is an amazing achievement when waste is such a big thing.”

Photo Credit: Adam Gibson

Photo Credit: Adam Gibson

OPENING in the middle of pandemic was far from what the owners behind Van Bone had in mind – but their decision has been justified after being named as a finalist for best new restaurant in the Gourmet Traveller 2022 Restaurant Awards Seven years of planning and four years of building from scratch with every cent they owned had Tim Hardy, partner Laura Stucken and Joe Naldering ready to unleash their masterpiece to southern Tasmania earlier this year. Set among the Marion Bay landscape at Bream Creek, the vision for Van Bone was complete but the continuing coronavirus pandemic had cast doubts about how successful the venture would be. However having come so far, Hardy admits there was no turning back even if there were lingering fears in the back of his mind and Van Bone opened for trade in February. “The idea happened about seven years ago, it was a very different climate then,” Hardy says. “We poured everything into building it, everything into the landscape with planting native gardens which is obviously great for biodiversity and drawing bees and birds in, which evidently helps the soil which then helps us growing vegetables. “Covid hit and it was like ‘what are we doing here, how do we do this?’ “It just got to the point where we had been working on it for so long and the building was finished, we basically just had to open. “We opened with nothing to our name, we didn’t have a cent in the bank, we weren’t even sure if we were going to be able to pay ourselves but we just stuck true to the vision. “I strongly believed in this style of dining being profitable and having that in Tassie with a premium destination, an amazing building, set menus. We just believed. “It was terrifying, I’m not going to lie. We got told by many people how and why would anyone come, but we just believed in ourselves.” That belief has landed recognition from one of the country’s premier magazines, with Van Bone listed as a finalist for best new restaurant in the Gourmet Traveller 2022 restaurant awards.

Tamar River based Stillwater has been nominated in the best destination dining category, Sonny is a finalist in the wine bar of the year while Fico husband and wife duo Federica Andrisani and Oskar Rossi are vying for the restaurant personality of the year title. “It was a bit of a spin out, we weren’t really sure if it was serious or spam or anything like that,” Hardy said when he was contacted about the awards. “We are absolutely thrilled, to be nominated for such a prestigious award with all of Australia’s greats, and they certainly are some of the greats, it is really amazing. “We couldn’t be happier starting from pretty humble beginnings. Regardless of what happens now, we think it is a win already.” An avid surfer, Hardy combined his love of the water with his passion for hospitality to travel the world. After finishing his apprenticeship in Tasmania he headed to West Australia chasing the swell, landing a job at Vasse Felix winery.

Photo Credit: Adam Gibson

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Hospitality Review: October 2021 8

Minister for Hospitality and Events and Minister for Skills, Training and

EDITORIAL

Workforce Growth SARAH COURTNEY

Hardy has also worked internationally in Indonesia on surf charter boats and at a Fijian Island surf resort, but it was stints alongside Luke Burgess at former Hobart city hot spot Garagistes and at Brae in country Victoria, with well renowned chef Dan Hunter, that really helped plant the seeds for Van Bone. “That [the Brae experience] really set us in a good place to potentially come home and we wanted to do something similar to what they were doing, something in the country, out of the rat race,” Hardy says. “The dream was to set something small up and do set menus, grow our own food, keep it super local, sustainability is at the very forefront of everything we do. “We compost all our food scraps which eventually goes back into the garden, which eventually grows the next crop. “We have this really wonderful, small scale, sustainable, closed loop thing going on with our restaurant. We make about a household wheelie bin of rubbish per week. “For any restaurant to say that is an amazing achievement when waste is such a big thing.” Highlighting Tasmania’s premium products is also front of mind. “We really want to champion small scale, Tassie producers and predominantly within our area. “We always wanted to open something where we could really showcase that region and I think it is working.” The Gourmet Traveller 2022 Restaurant Awards winners will be announced Sunday October 24. “We opened with nothing to our name, we didn’t have a cent in the bank, we weren’t even sure if we were going to be able to pay our- selves but we just stuck true to the vision.”

The Tasmanian Liberal Government is a strong supporter of the State’s hospitality sector which has a significant presence in our regions. While the industry had experienced strong growth in recent years, few industries have been impacted as significantly by the Covid-19 pandemic as Tasmania’s tourism and hospitality businesses. While we are on the road to recovery, there is a way to go, with success being contingent on the combined efforts of Industry and Government. As we rebuild our economy, Tasmania’s capacity to cater to increasing visitor numbers and deliver outstanding visitor experiences will be driven by the skills and capabilities of our workforce. This is why the Tasmanian Government is firmly focused on prioritising training and development to fill immediate skill gaps as well as building future capacity. In last year’s Budget, we committed $1 million to support the establishment of a new not-for-profit hospitality and tourism training organisation, jointly establishedby theTasmanianHospitality Association and the Tourism Industry Council of Tasmania. Visitor Experience Training (VXT) is now up and running and offers accredited and non- accredited training options which complement TasTAFE’s Drysdale existing courses. As the Minister for Skills, Training and Workforce Growth, I am genuinely excited about the next evolution of TasTAFE which will see the Government invest $98.6 million over the next four years, providing more opportunities for Tasmanians who want to gain new skills or enhance existing ones across a range of industries including hospitality. This includes the SKILLUP! program which is now delivering free hospitality short courses through TasTAFE and is a wonderful initiative that is giving people who are considering

hospitality as a career, the opportunity to gain first-hand experience in Food Preparation, Front of House, Café Operations and Tourism Customer Service courses. To deliver quality training we need quality facilities which is why we have invested in TasTAFE’s new Drysdale Claremont College to allow students to train in a modern facility, and gain expertise in areas such as barista, responsible service of alcohol, front of house, and housekeeping, with the opportunity for some to gain a Certificate II in Hospitality. Another important piece of work being led by Government is the Tourism and Hospitality industryResearchProjectwhich is investigating the barriers for industry, the importance of qualifications, and the motivations for Tasmanians who choose or don’t choose to work in Tasmania’s hospitality sector. As part of the project, industry has been invited to contribute via a survey which has is being distributed by peak bodies, including the THA, and I strongly encourage everyone to take the opportunity to contribute. Findings from the research will help guide the development of Hospitality 2030 which is part of the Government’s recent $8 million commitment to Build a Brighter Future for Hospitality through the Tasmanian Hospitality Association (THA). As the responsible Minister, I’m excited that Hospitality 2030 will be a first for our State, with a shared industry vision and a long- term plan for the sector that will address the immediate, short and long-term priorities that are fundamental to rebuilding a strong, resilient and prosperous industry for the future. (Source: THA Hospitality 2019 Statistical Update).

Photo Credit: Adam Gibson

Photo Credit: Adam Gibson

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Hospitality Review: October 2021 10

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

EDITORIAL

THE NEW EASY DRINKING LAGER FROM

Tasmania’s tourism, hospitality and events industry continues to feel the consequences of the Covid-19 pandemic. Tourism reliant businesses and workers are dealing with increasingly difficult trading conditions and the flow on impacts from border closures are putting both businesses and jobs at risk. WithNewSouthWales andVictoria in lockdown, two of our most valued tourism markets have been shut out and therefore visitor numbers have been significantly down. Throughout August and September, Labor talked to tourism and tourism reliant businesses and they were telling us that things are worse now than they were in 2020, yet the government appeared oblivious. This is why Labor called on the government to introduce increased support to help workers and businesses get through this difficult time. Initially, they were slow to act, before announcing a support package that did not go nearly far enough to help those struggling. We then ramped up our calls for better support, calling on the government to offer a more comprehensive package. Then, after hearing the heartbreaking story of independent taxi driver Paul Lewis, seeing the courage of publican Douglas O’Niel, hearing from restaurant owner Bianca Welsh, feeling

the pressure from industry groups including the THA and pressure in the Parliament, the government finally acted and provided increased support. The government’s new business support package came after weeks of pressure and Labor knows how stressful that period was for many operators and their workforce. No doubt some of you continue to feel the strain. One of the primary reasons Labor advocated so strongly for additional support for the sector is because we heard your concerns about the fear of losing valuable workers from the industry for good. We also heard the stories of those in the sector who were losing hours, or worse, their jobs. Labor believes it is crucial Tasmanian businesses are supported when facing these unique challenges and we want to see hospitality and tourism reliant businesses able to open at full capacity when Australia opens up. The government’s package is certainly welcome, and will provide valuable support for businesses doing it tough, however the length of time it took them to act is concerning. Tasmania’s tourism, hospitality and events sectors need a government that will act quickly if support is needed, and in this case the Liberals’ dropped the ball. With restrictions forecast to remain in place for some time it is imperative the government demonstrates greater responsiveness if conditions deteriorate further. Our state has a fantastic tourism, hospitality and events sector who are feeling the heat of COVID-19. These businesses and the workers in the sector need to be supported now or we risk losing them forever.

FROTHING.

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GREAT CUSTOMER EXPERIENCE

GREAT CUSTOMER EXPERIENCE

It has been a busy few months for the GCE program, with new regional managers put in place and heading into the field with our venue support specialists to connect with business operators. Jack Milbourne (south), Lee Christmas (north) and Stuart Jones (north west) have joined program manager Penny Holmes in reaching out to venues right across the state. So far this year 690 venues have completed the GCE program, with the team currently working with another 450. Feedback has been overwhelmingly positive from all our operators, who have noticed a shift in perception from staff in regards to running costs as well as the importance of things like reputation and having a solid knowledge of the products they are selling.

as well, the more you know that is related to local stuff or history, that’s why people buy it.”

We also met up with Henry and Gerald Ellis fromAboveandBeyondTasmanianSeaplanes, who approached us about the program after hearing about it at a Destination Southern Tasmania networking event. After their success in the program, they also joined up as THA members. “I know everyone appreciated it and it was a really beneficial thing to do,” Henry says. “I think it really opened everyone’s eyes to how sensitive the profit margins are to bums on seats and flight time. The branding side of things was really important as well, I think everyone has a really solid idea now of who we are, what we represent, and the way we present to the guests. The staff have been doing a great job so far, and this session has really instilled some of the most important parts of our business within them and it was excellent for them to hear it from in industry professional. [We] look forward to working with you and THA some more.”

partake in the program. Run by husband and wife duo Tash and Shane Gill alongside Room for a Pony co-owner Mendel Zotz-Wilson and Glen Coleman after the Burnett St property was purchased by State Cinema owner John Kelly in 2019, the pub has undergone a major transformation to revive its former glory. Tash Gill says the GCE session was extremely informative for the staff. “A pub isn’t just a pub, it’s an experience, it’s a recommendation of local produce and we said how we needed to sharpen up and he [GCE venue support specialist Dave Noonan] said ‘I’ve got this program for you’. I worked for flight centre for many years and I was brought home to run Flight Centre Tasmania, 15 shops, lots of training, lots of customer service. For me, I needed that in hospitality, with the training background and customer service.” Tash says following the session, staff have a greater understanding of just how tight profit margins are the importance of describing produce to customers. “There’s been a bit more responsibility taken with customer service, with care of wastage, and definitely knowing a little bit about what you are selling and then being confident enough to sell it with the story. I could sell you two pinots that are exactly the same but I guarantee you hand on heart if I tell you a story about the wine maker or some kind of story about the vineyard, they choose that one. We have always talked about that but the customer experience program talked about it

Pictured: Henry & Gerald Ellis

A big project undertaken during the August- September period was conducting venue awareness sessions with staff working in the NRMA group, with a dozen held across two days in some of the state’s most regional locations. Around 150 staff were invited to attend the sessions which were tailored to be results driven for the venues themselves. The NRMA group allowed the GCE team to tailor the workshops to specifically support their unique brand identity. The Crescent Hotel also took the opportunity to

Enquires? Contact

Penny Holmes (program manager): [email protected] 0417409797 Jack Milbourne (southern regional manager): [email protected] 0439763977 Lee Christmas (northern regional manager): [email protected] 0422192174 Stuart Jones (north west regional manager): [email protected] 0460624858

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Hospitality Review: October 2021 14

VENUE FEATURE: CRADLE MOUNTAIN HOTEL Photo Credit: Paul Pichugin

“People listen to your perspective, your opinion, and they recognise your strengths. It is good to be working somewhere and not feeling different in terms of gender.” Pemika Apichanangkool

ONE Tasmanian employer is leading the charge when it comes to providing opportunities for women in the hospitality sector. Improving gender equality in leadership positions is a topic at the forefront of every industry. Hospitality is no exception, and one of Tasmania’s most recognised establishments is arguably paving the way for women in prominent roles. Hot tourist destination Cradle Mountain Hotel has 38 employees, of which 57 per cent are female. But of more note is the number of those in frontline jobs. The site’s head chef and sous chef, the housekeeping manager and supervisor, front office manager as well as the restaurant-bar manager and supervisor are all female. Pemika Apichanangkool, who oversees the day to day running of the restaurant and bar, joined the Cradle team last August. Despite having a background in science – graduating with a PhD in life science – a love of travel and hospitality saw her gravitate into the industry while still living in Sydney. Four years ago she travelled to Tasmania and instantly decided it was where she wanted to establish herself. Apichanangkool describes the working environment at Cradle Mountain as the perfect mix where gender is a non-factor. “I love travel and meeting people, I love to share my journey and stories and wish that everyone can explore and see the beauty of the destinations I’ve visited like I do,” she says. “I got an opportunity to work in travel and hospitality business and that’s when I found my true passion and opportunities to bring my intuitive skills to be my strengths. “You just feel as a team, both male and female leaders here, we just fill the gaps in terms of strengths and weaknesses. “People listen to your perspective, your opinion, and they recognise your strengths.

“It is good to be working somewhere and not feeling different in terms of gender.” Jacinta Whyman is also part of the leadership team as housekeeping manager. The 19-year-old started at the venue four years ago to earn some money while still at school but has since climbed the ladder into a role she thoroughly enjoys. “I started as a housekeeper working weekends as I had school as well, from there I moved up into a supervisor role and now I have moved to the manager role as housekeeper,” Whyman says. “My sister was the manager of housekeeping, she knew I wanted a job so we put my name forward and here I am now. “You have all the support up here you really need and it doesn’t matter if you are female or male. “The environment is really good, you have heaps of different people come in and out that you work with, it just amazing to look out the windows and see the different weather, you have the snow, you have the bush that is out here but you also have amazing people you work with as well. “I can see myself staying here for quite some time.”

Pictured (top- bottom): Pemika Apichanangkool & Jacinta Whyman

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NEPALESE spirit is about to be unleashed on the Tasmanian pub scene, but there is a dual reason for the venture. The man behind Tasmania’s first Nepalese bar says the motivating factor is more than just creating a little slice of history. While proud to be providing a venue where he can showcase the Nepalese culture through traditional food and drinks, Dr Kirin Thapa is also determined to provide an entertaining environment which he hopes will keep natives in the state for longer. The Chowk officially opened its doors midway through October, replacing popular watering hole Hotel Soho on Davey Street. Dr Thapa is hopeful it will create an atmosphere which will bring happiness to both the Nepalese and Tasmanian communities. “There are lots of Nepalese people in hospitality, in nursing, in engineering, and they havemoved from other mainland states,” he says. “These people are hardworking, Nepalese people are known for loyalty and they are very resilient people. “The reasonwhy they are loyal andhardworking and vigilant is because our lifestyles are built up on the rituals of festivals and our culture. It makes us happy. “These people have now moved to Tasmania and what has happened recently, there is nothing much for them to do. There needs to be some venues where people can come enjoy themselves, hang out with their friends and that can extend their stay. “We have so many people in Tasmania already, so let’s try and build something so we can showcase the culture, showcase the festive mood we have in Nepal. That’s what I’m trying to do by providing that platform, if I can extend their stay even for only a couple of months, then Tasmania benefits.” VENUE FEATURE: THE CHOWK

The Chowk will feature a monthly rotating array of music, which will reflect the festivities back in Nepal. The pub is not Dr Thapa’s first project in Tasmania, with Purple Love flower field in Orielton also soon to open to the public. Two years ago he bought a farmhouse with more than 90 acres of land to grow Makhmali (Gomphrena Globosa), a flower which has an important cultural significance to the Nepalese community. Dr Thapa has planted 10 hectares of the purple flower – the largest plantation in the world – which will provide a stunning backdrop for visitors. “That flower will bloom for five months and people will be able to come into the field, as well as have lunch and dinner at our café,” he says. “There are 46 concentric rings, all up it is 28km.”

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Hospitality Review: October 2021 18

CLUBS TASMANIA

CLUBS TASMANIA

Reshaping Bowls tournament

Inaugural Clubs Tasmania Conference One of our major focus points in the next 12 to 18 months is to encourage the sector to think differently and we were thrilled with the response to our inaugural conference, ’think differently’. With 167 registrations, 54 sporting clubs, three RSL clubs, eight state sporting organisations, 14 community stakeholders and six Government agencies represented, the overall feedback was positive from the day at Ladbrokes Park.

Sports Breakfast

We were so pleased to assist and support East Launceston Bowls Clubs to shift their thinking around an event they held each year, from a bowls tournament at theirclub toaprofessional community event that will attract visitors to the region. We connected event organisers with EventsTasmania, helping secureanevent grant to help offset marketing costs, costs associated with meeting Covid-19 protocols and a warm introduction to Variety, the Children’s Charity. Proceeds from the event Calcutta were donated to children with additional needs, a great initiative which will continue each year. “Andrew connected us with Government resources that have helped transform our event from a local bowls tournament, to an International Bowls Classic that increase the number of visitors to the Launceston region, as well as suggesting a number of strategies to raise the professionalism bar for the event,” said East Launceston Bowls and Community Club’s Sam Springer.

Stay tuned for our 2022 calendar of events to be advertised later this month across THA social platforms. Every three months we also provide a ‘sector snapshot’ summary to Government, key stakeholders and the community club sector. To obtain a copy of the October snapshot, or for any general assistance in helping to shift your thinking or attract resources to help your club deliver an event in your region, please email Project Manager Andrew Moore at [email protected]. au or call 1300 125 827

Monthly events at grassroots level enables Clubs Tasmania to provide a platform to engage and discuss what the current issues are for sports, clubs, and volunteers and how we can assist and support current priorities. In September, we attended the Co-Op Toyota Sports Breakfast with Basketball Tasmania, Rugby Tasmania, Netball Tasmania, Touch Tasmania, Tas Trotting, Little Athletics and Golf Australia – Tasmania.

CONFERENCE FEEDBACK

“What I really liked was the way speakers were available afterwards to have a more detailed chat.” Elaine Smith, Domain Tennis Centre “Thank you so much for having COTA at your expo! I had some great discussions with attendees and with other stall holder.” Brigid Wilkinson, Active Ageing Project Officer COTA “Congrats to you and the team for getting the first Clubs Tasmania Conference off the ground. It was a great day with valuable content.” Kylie Green General Manager – Client Services – Disability, Parkside Foundation “I thought the content was spot on and it was great to be at conference where the info was delivered with short, sharp relevance.” Arija Bayles, Buckingham Bowls Club

We know priorities for clubs are getting teams on the park, volunteers, generating revenue, saving money, rebounding from the Covid-19 pandemic and remaining viable and sustainable. The 2021 Clubs Conference provided a host of organisations across a variety of sport with access to services, information and support. Efficient accounting procedures, current finance processes and reporting requirements, up to date licensing and compliance obligations were included in the morning session.

The opportunity gave these peak bodies an opportunity to connect and discuss ideas. “We really appreciate Clubs Tasmania connecting the sector SSO’s for a monthly get together so we can collaborate and share ideas,” said Basketball Tasmania’s Gareth Allen. Australian Sailing regional manager Chris Jones agreed on the importance of the sessions, especially for organisations with a lower profile. “Thanks for having me, it was really good to tap into others in the sector.”

Pictured (Top): Helen Langenberg from Communities, Sport and Recreation talks at Clubs Tas Confrence Pictured (Bottom): Minister [ Jane] Howlett talking alongside Bec Thomas

Pictured (Top): Peter Gutwein at Sports Breakfast Pictured (Bottom): Eddie Hidding with Project Manager Andrew Moore at Launceston International Bowls Classic

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Hospitality Review: October 2021 20

Bunnings Trade has all THA members covered.

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Customised pricing for THA members with PowerPass. To find out more or to join, contact us at [email protected] or 0429 182 908

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Hospitality Review: October 2021 23 Helping business is our trade.

Hospitality Review: October 2021 22 �UNNINGS TRADE

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Minister for Sport and Recreation JANE HOWLETT

EDITORIAL

Lowadmin fees

The Tasmanian Liberal Government is delivering more opportunities to enable more young Tasmanians to lead active and healthy lifestyles. As Minister for Sport and Recreation this is something I’m extremely passionate about, and this is why I was pleased to recently announce that the Ticket to Play Program is being expanded to include Learn to Swim. After our Government doubled the Ticket to Play vouchers from $100 to $200 for eligible children aged 5–7 years, vouchers will now be able to be used at eligible Learn to Swim providers around Tasmania. Royal Life Saving Society Australia >Page 1 Page 2-3 Page 4-5 Page 6-7 Page 8-9 Page 10-11 Page 12-13 Page 14-15 Page 16-17 Page 18-19 Page 20-21 Page 22-23 Page 24-25 Page 26-27 Page 28-29 Page 30-31 Page 32-33 Page 34-35 Page 36-37 Page 38-39 Page 40

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