WIH Conference National AHA Award Winners

Transcription

The Official Publication of THE AUSTRALIAN HOTELS ASSOCIATION (SA branch)
October/November 2011
WIH Conference
National AHA Award Winners
Registered by Australia Post: PP504655/00074
W
E
N
D
O
PR UCT
For more information, contact
Toni Odgers on 0402 927 833 or
[email protected]
www.ainsworth.com.au
3
10
Adelaide’s accommodation choice again
It was rockers Joe Cocker and Rod Stewart’s hotel of choice in the 1970s and after
almost five years of progressive renovations, the Rockford Adelaide is again enjoying
being a hotel of desire.
Contents.
06
2011 National AHA
Award winners
Four South Australian
hotels recently
won National
AHA Awards for
Excellence.
18
WIH Conference
Female hoteliers from
across the state came
together for the 2011
WIH Conference.
22
Fire Safety in
Licensed Premises
Get an industry
update to ensure your
hotel is fire ready and
safe.
38
On the road with
Smithy
Catch up with the
latest that the AHA’s
Brian Smith has been
up to.
Talk to us about a customised solution
T +61 8 8268 1388 E [email protected]
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www.ahasa.asn.au
5
President’s
Report
Peter Hurley, AHA|SA President
Women in Hotels Conference
Congratulations
I
I was also privileged and pleased to have been present for
the induction of two industry icons into the Hall of Fame.
I congratulate Sue Binns and Maxeen Sullivan on their
respective inductions.
Both women have proven endurance over a long time in the
industry and both understand the true meaning of hospitality
and what it means to be successful and most importantly
respected in this industry.
had the pleasure of attending the Women in Hotels
Conference dinner with my wife Jenny. It is good to see the
Women in Hotels forums going from strength to strength.
There was a fantastic vibe at the dinner, which was held
on the Balcony at The Strathmore. It was clear being in
the room and from the feedback that I received about the
conference that those in attendance had been inspired by
the speakers of the day.
Most notably the Gill Hicks story was the tale that
everyone was raving about. Here is a little bit of her story:
“Severely and permanently injured in the London
bombings, Gill Hicks lost both legs from below the knee,
and discovered a great inner strength to not only fight
for her life that morning but to learn to walk again using
prosthetic legs.
Originally from Adelaide, Gill has lived in London since
1992 and now divides her time between the UK and
Australia. She is former Publishing Director of Blueprint,
Director of Dangerous Minds, and latterly Head of Curation
at the UK’s Design Council. She is a Fellow of the Royal
Society of Arts, Trustee of the Women’s Playhouse Trust and
is an Advisor to Psychology Beyond Borders.
In 2006 she was appointed Ambassador for Peace Direct,
in 2007 an Advocate for Leonard Cheshire Disability and
most recently has founded M.A.D. for Peace, a not-forprofit organisation which communicates the importance of
our individual responsibility in creating a world in which
extreme conflict is ended.
Her first book, One Unknown was shortlisted for the Mind
Book of the Year, 2007. She has been honoured with an
MBE for her services to charity in the Queen’s New Year’s
Honours List, and became both Australian of the Year in the
UK and Australian Woman of the Year in the UK.”
Changing times
I would like to extend my very warmest best wishes to
The Hon. Mike Rann MP after stepping down as the South
Australian Premier.
We have enjoyed a productive working relationship with
Mike in his 17 years as the Labor Party’s leader.
The AHA|SA looks forward to sitting down with new Premier,
The Hon Jay Weatherill MP in the near future to update him on
the issues influencing our industry.
We have been lucky enough to have successfully worked
with Jay in the past when he held the Gaming portfolio and
his Family and Community Services portfolio. This relationship
gives me great confidence that our industry and the Premier
will be able to make progress on a number of key issues.
Jay is a guy who feels comfortable walking into his local
pub and if the whispers I am hearing are correct he intends to
celebrate his new responsibilities at his local hotel.
It would be remiss of me to not mention the great contribution
Kevin Foley has made to this state. For the vast majority of
his tenure Kevin had an unparalleled ability to relate to the
business community, especially our industry.
I wish Mike and Kevin a happy ‘retirement’ and look forward
to working with the current government of the day, while also
keeping the opposition abreast of the issues affecting our industry.
www.ahasa.asn.au
6
Women in Hotels
Conference
F
emale hoteliers from as far as Innamincka and Kangaroo
Island were amongst the delegates of the 2011 Women
in Hotels Conference, held on September 13 and 14. This
was the 11th Conference of its kind and was held at the
Sebel Playford Adelaide.
v
The program
of highly educational and motivation speakers
included a keynote presentation from London Bombing
Survivor, Gill Hicks. Her story of triumph over tragedy
provided a great inspiration and hope. The day and a half
program was of great value to the delegates and provided
excellent networking opportunities.
Delegates and special guests including the Hon Michelle
Lensink MLC and the Hon Tammy Franks MLC, enjoyed the
fine hospitality of the Strathmore Hotel on September 13
for the Conference Dinner. At the dinner, industry stalwarts
Maxeen Sullivan and Sue Binns were honoured into the
Women in Hotels Hall of Fame. HSA
Next Women in Hotels event
will be ‘Christmas Drinks’ on
Tuesday 15 November.
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9
Industry stalwarts honoured
A
t the recent Women in Hotels Conference two of the
most popular faces in the South Australian hotel industry
were inducted into the Hall of Fame.
Below are excerpts from the presentations made to both
Maxeen Sullivan and Sue Binns.
Sue Binns
“Sue grew up in Loxton and married the recently dearly
departed Chris Binns in 1966. In 1975 they bought the
Tintinara Hotel and Sue’s hospitality world began and so did
the parties which they organised and are still renowned for.
They ran the hotel for seven years.
Sue had already given birth to Mathew and Sam and
eventually they decided to move to Adelaide to be with the
children during their high school years. Sue and Chris bought
the Kilkenny “Tom the Cheap shop” and 18 months later
they decided to buy a hotel. They bought the Exeter Hotel in
Rundle Street with Chris’ brother Nick and then went on to
buy the Flagstaff Hotel in Franklin Street. After a few years
Chris and Sue bought the Robin Hood Hotel. I still remember
Sue working at the Flagstaff while Chris and Matt went to the
Hood to start renovations. Sue loved her independent time
there and as much as it was a challenge it gave her great
confidence that she could manage the day to day by herself.
Sue has a terrific work ethic and since The Hood, the family
with Ollie Porter have bought the Old Spot Hotel at Gawler
and recently The Glynde Hotel. Through all this, Sue has
always been there and still there to help pick up the slack.
Sue has been involved with Women in Hotels since its
inception and has been a wonderfully honest, down to earth,
fabulous lady who always gives more than she gets.”
Maxeen Sullivan
“Maxeen Sullivan ne. Conners was born on April 14,
1929 in the beautiful country town of Gawler. Her schooling
was completed in Burra and then she moved to Whyalla.
Max started in the hotel industry at a young age with her first
job at the Whyalla hotel working for the Pearces. She loved
working in the pub, her favourite thing of all was just talking
to people.
Max and her husband Jack then moved to Pt Augusta and
they started up their own electrical contracting business which
stood strong for 25 years – during this time they had four
children – Terry, Dean and the twins Chris and Julie.
Jack got sick and tired of the old electrical business and
talking to his mate Colin Taylor – who owned the Augusta
and the Bayview in Whyalla – he discovered that he wanted
to sell the Bayview so they hit the road and headed back to
Whyalla and bought the Bayview.
The family roles of pub life were simple Jack looked after the
bars and Max ran the office – and the kids helped out where
ever they were needed. Living on the premises made life so
much easier as well – a good old traditionally-run family pub.
So while the Sullivans ran the Bayview, Peter and Jenny
Hurley ran the Spencer just down the road – here the two
couples developed a long standing friendship which is still
prevalent today.
In November 1979 the Sullivans took over the West
Thebarton and then soon after the Hurleys took over the Royal
in Torrensville, still neighbours and good friends. Then in
1982 they sold the West Thebie and decided to take a well
deserved break from the hotel scene and moved to the Gold
Coast, where the rested for four years.
Their next big adventure was to Adelaide to celebrate Terry’s
first daughter’s birthday – unfortunately Jack had a heart
attack and passed away. This made Max more determined
to carry on the Sullivan Legacy – her brother, BJ was working
at the Southwark Hotel and suggested Max put a bid in for it
and before you knew it she owned another hotel.
Once Dean and Vicki were settled at the Southwark Max
decided in 1989 that she wanted to buy the Rob Roy on
Halifax Street and she did. Chris and Julie ran the Rob Roy
for Max – she then decided that it was time to semi-retire –
so she left the twins in charge of the pub and bought a lovely
unit where she still resides today. So as Maxeen retires, the Sullivan Hotel Pty Ltd Empire
grows on – Dean and Vicki with the Cremorne Hotel –
‘94/’95 to 2009, Julie with the Duke or Brunswick in ‘99,
Chris Managing and running many hotels in Adelaide, Terry
with the Rex Hotel and finally the third generation Sullivan,
Brooke taking over the lease of the Brunswick this year.
Now Maxeen enjoys her social life at the Cremorne for
friday lunches to catch up with old friends, lunches with the
hotel ladies once a month, and of course her favorite pass
time now on Saturdays at the Duke of Brunswick having some
lunch a couple of champers and a few sneaky bets on the
horses. Today she still helps out her grand daughter doing the
scratchings on Saturday mornings and just watching all of her
children carry on the Sullivan name.
Max has a very important handy hint, “always remember
your customers names and if you cant get that right definitely
remember what they drink”. Well congratulations Maxeen
you deserve this for all you have done for the hotel industry
and what you continue to do today.” HSA
www.ahasa.asn.au
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We’re very proud to have
been appointed principal
building contractor of
The Rockford Hotel
refurbishment project
Jewel in the crown
W
hen the Horbelt family purchased the Barron
Townhouse and renamed it the Rockford
Adelaide in 2002 there was always going to
be a transformation for the west end hotel.
With the family having roots in South Australia the hotel
is considered the jewel in the crown of the Rockford Hotels
group.
“We set out to be a market leader in accommodation and
a standout hotel in providing for the corporate and leisure
market. We feel that we have reached that goal with this
refurbishment,” Rockford Adelaide General Manager Sharon
Martin said.
The 80-room, five story building enhances the west end of
Adelaide and is located at the heart of a vibrant arts and
education precinct.
The Rockford Adelaide prides itself on the little things, providing
the personal touches that smaller operations can offer clients.
“When you are selling a product you have to really believe
in it and this place is just beautiful,” Sharon said.
“It can’t just be a job in hospitality, it has to be a lifestyle
and that’s how our staff treat working at Rockford – as their
second home.
“It’s like the Phoenix this hotel as it is always evolving and
being updated. With the owner living here in South Australia,
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The boutique style hotel offers the very latest in comfort,
style and technology to its clients and Sharon believes it
is for these reasons so many people come back time and
time again.
“We have really strong repeat regular clientele.
“People feel like it’s a home away from home. We are
able to do this because we are small enough to offer a real
intimacy and personable approach.
“We receive great support from clients in the country and
most of the time if these patrons stay once they come back
and continue to support us.”
Being located just next to the Morphett Street Bridge on
Hindley Street, the hotel attracts a lot of business from the
educators of the surrounding institutions.
“The educators that work at the Uni on North Terrace
support us on a major scale and when you look at it we
have the Uni, TAFE and Convention Centre all in very close
proximity and we really are the nucleus of these destinations.”
In particular these campuses make the most of the Rockford
Adelaide’s impressive function space. The conference rooms,
which are on the ground floor and located right next to the
restaurant, are completely sound proof and house state-of-theart audio visual equipment.
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Both rooms, which are able to be opened up to form one
space or separated for a smaller area, have retractable
projectors and make the most of the natural light with
large windows.
Joining the conference space on the ground floor is the hotel’s
restaurant, which has been re-branded and given the name of
Spice Market, where the signature dish is the pork belly – a
recipe that was given to the chef by his grandmother.
One-stop management tool
The day-to-day running of the hotel is made easier for Sharon
with Synergi, an enterprise management solution that gives a
live overview of the organisation.
The Synergi application, which Volker Horbelt first started
developing 12 years ago, allows hotel owners, directors or
managers to log in and get a complete picture of where the
business is at.
“There are not a lot of applications in this space in the
world,” Rockford Adelaide Director Rob Maynard said.
“It is a very complex application and allows you to
constantly evaluate your business in real time. In the past
you would have to wait until the end of the month to have a
report printed, with this application you can see it unfold
and fix any problems or inefficiencies as they happen.
“There are a number of different modules that are included
in the one dashboard. In all there are seven modules on the
dashboard including sales, yield, HR and energy use.
“All of these dashboards have KPIs inputted in the
background so that performance can be measured against
it. So for sales staff that will be total sales or the amount of
sales activity, for maintenance staff that will be total energy
of the building used, for the executive chef it will be the cost
of goods. Every module has different KPIs depending on the
area of the hotel they work and can be individually tailored
according to the requirements of each department.
“Also included with this evaluation is a customer feedback
component. This feedback and KPIs transcend across all
modules,” Maynard said.
“As an owner or director I can have a look at how our hotel
is performing live. By looking at this you can manage your
real time payroll and costs against revenue streams.
“This application allows you to maximise your revenues
through the yield module and minimise costs in real time. It
really provides a complete solution.”
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17
Two faces to Hindley Street
Rooftop leisure
Being located on South Australia’s most popular night strip
means the Rockford must take into account both day and
night business.
“The landscape of Hindley Street changes at about
11pm and although we are in the heart of the city we are
somewhat removed from it,” Sharon said.
“The front of the hotel is all double glazed so that there is
no noise from the outside but the most important thing for us is
that the clubs that are located around us are fantastic.
“If we ever have any issues other businesses make
themselves completely accessible and are responsive to any
requests. Having that cooperation can not be undervalued
and we are very grateful for those relationships.”
The progressive renovations began in October 2007 and
the first stage opened in March of 2008 and continued right
through the building until the function facilities and restaurant
were completed.
The refurbishment included the addition of 12 new rooms and
suites, wireless broadband and a panoramic roof-top pool.
“The renovations have focussed on a fine attention to detail
right through the apartments, accommodation rooms and the
function facilities,” Sharon said.
As the property was first developed in the 1970s the
accommodation and apartment rooms are a really comfortable
size and provide plenty of space for its occupants.
The new Superior King rooms were completed in October
2010 and offer sleek white leather chairs, king beds, stylish
soft furnishings plus 106cm LCD television with ipod and
camcorder connectivity.
The Deluxe King Suites offer self contained apartment style
The undoubted hero of the Rockford Adelaide is its top floor
and its roof top pool.
The pool is surrounded by a lounge area and makes you
feel more like you are on a cruise ship than in the heart of
Adelaide.
You have a view of the Adelaide Oval, Convention Centre,
Uni Campuses, you can look up and down Hindley Street
through to Rundall Mall and the city.
“You are able to see the sixes being hit at Adelaide Oval
the view is that good from the top stories. We are so close to
the Adelaide Oval precinct and its development positions us
really well.”
Between the large rooms and the exclusive roof top
entertaining area there is no need to leave the hotel.
“We are positioned perfectly in the heart of Adelaide but
the great thing about the spacious rooms is that if you didn’t
want to leave the hotel you could still have an entertaining
weekend.
“The renovations flowed seamlessly right throughout the
whole process. We didn’t have to compromise on our vision
at any stage and as time goes on we will continue to move
with the market to ensure that we stay up-to-date.”
The Rockford Adelaide Hotel allows you to take time out of
life and completely indulge. HSA
“You are able to see
the sixes being hit at
Adelaide Oval the view
is that good from the
top stories”
living including full size fridge, two 106cm LCD televisions,
designer kitchen including cookware, dish draw, microwave
and visually impressive beverage centre stocked with late
night tempters.
“We really focus the apartments on the weekend leisure
market – there are two televisions in the bedrooms – one in
the bedroom and one in the lounge.
“There is the very latest in technology in all of the rooms and
offers the modern-day business person all that they need to sit
back and relax or do a couple of extra hours work from their
room. Every room on the second story has an ipad in it and
the plan is for every room in the hotel to have them soon,”
Sharon said.
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www.ahasa.asn.au
18
2011 NATIONAL
AHA AWARD
WINNERS
T
he Walkers Arms Hotel in Walkerville was a standout
performer at the Australian Hotels Association National
Awards for Excellence, winning two of five awards won
by South Australian hotels. It took home the awards for Best
Environmental Practice and Best Outdoor/Non-enclosed facility.
The hotel industry’s night of nights was held at the Four
Seasons Hotel in Sydney with 500 industry leaders from
around Australia attending, including the Minister for Tourism,
the Hon Martin Ferguson AM MP.
Other SA hotels which took home top national honours in
their categories included:
• Port Lincoln Hotel – Best Tourism Initiative
• Cremorne Hotel – Best Bar Presentation & Service
(Metropolitan)
• The Highway – Best Retail Liquor Outlet.
South Australian hotelier brothers Tony and Guy Matthews
from the Matthews Hotel Group were inducted into the AHA’s
HOTEL SA
Johnnie Walker Hall of Fame (the AHA’s highest honour
for individuals in the nation), recognised not only for their
personal contribution to the South Australian and Australian
hotel industry, but that of the Matthews Family over three
generations. Please find the full report on the Matthews family
on the opposite page.
“These awards show that South Australian hotels continue
to lead the Australian hotel industry in a range of areas,
overcoming top class nominees from every state and territory
to take out these awards,” AHA|SA General Manager, Ian
Horne said.
“We know our hotels are amongst the best in country, and
these hotels should be justifiably proud of their achievements.”
“Special congratulations must also be given to Tony and
Guy Matthews, and the Matthews Family Hotel Group, who
have been contributing to the quality of the South Australian
hotel industry over seven decades and three generations.”
19
Johnny Walker National Hall
of Fame
Tony Matthews, Bob Rayner - Diageo Corporate Relations Director, Guy Matthews and Peter Hurley.
T
ony and Guy Matthews were recently inducted into the
Johnny Walker Hall of Fame at the AHA National Awards
evening.
The Matthews family has had a three generational impact
on the State’s hotel Industry.
A brief history.
Seymour and Doris Matthews established the beginnings of
the family enterprise during World War Two. Between them
they set many firsts and broke down many barriers.
In 1942 Seymour Matthews took his family to Whyalla and
commenced their involvement in the hotel industry. Tony was
seven and Guy three years of age.
Matriarch Doris like many women of the time, was thrust into
leadership roles because of the war, being the Licensee of
many of the establishments to ensure compliance. In fact in
the frontier town of Whyalla, Doris provided the catering for
the launching of the first 32 ships produced in the fledgling
Whyalla shipyards.
There have been many iconic SA venues operated under
the Matthews banner over the last 70 years, over this time
they held some 36 licences or freeholds. These included
the Bayview, Spencer and Eyre Hotels in Whyalla. The
Spencer in Whyalla in fact was sold by the Matthews to a
very young entrepreneurial former school teacher Peter Hurley
in 1978. Other great hotels included the Seacliff, Largs
Pier, Buckingham Arms, the Feathers in Adelaide, the Hotel
Victor, the Tasman in Port Lincoln and the Naracoorte Hotel.
Overseeing these diverse holdings required young Tony and
Guy to undertake 1400km round trips.
The family also established a serious presence in the
South East when they purchased the Molony Brewery liquor
distribution business including hotel freeholds in Mount
Gambier. This stable of hotels included such icons as the
Jens, the Mount Gambier, the South Eastern and the Parks,
a number of them being State and National AHA award
winners.
Seymour passed away in 1991 and Doris in March 2009
at the age of 97. Doris was inducted into the AHA|SA
Women in Hotels Hall of Fame.
Seymour and Doris produced two sons, Tony and Guy and
Tony and Guy subsequently added Brett, Lisa, Shaun, Scott,
Ward and William to the expanding family register. All
three adult generations are involved in the family enterprise
with some expanding out in their own right. The fourth
generation is no doubt already being coached or coaxed
into a hotel career.
Tony and Guy’s official involvement in the hotel industry
commenced in the mid 1950s.
It was at this stage Tony joined the business after serving his
time in the Royal Navy National Service.
Guy followed in 1956.
www.ahasa.asn.au
20
Seymour was taking on some big ventures at this time,
including the iconic Largs Pier Hotel where with the SA
brewery, they built a Beer Garden Lounge seating 250
undercover and 200 outdoor, and by accident during the
course of renovations happened to invent the first drive
through liquor store, reputed to be the world’s first. In their
time they saw the Largs Pier become known as the Rock
Capital of Australia being the original home of Jimmy Barnes,
Cold Chisel and ACDC.
Some of their innovations included their battle to introduce
counter meals into front bars in the early 1960s. Tony
was called to task over this by the AHA and was fined 10
pounds for his trouble. Not being swayed by this, Tony then
instructed staff to set up the meal table just inside the dining
room door for bar customers to collect their own meals to
take back to the bar. Therefore sidestepping the technicality
of ‘serving’ the meal in the bar!
Seymour, Tony and Guy implemented the first smorgasbord
in South Australia at the near city Buckingham Arms Hotel.
What began as a serve yourself table for 10 shillings per
meal is still currently serving about 1,500 covers a week.
The family has been represented for many years by brothers
Tony and Guy. Tony has been a significant contributor to the
wellbeing of the Industry through his long service to the Board
of Sip and Save, SA’s industry liquor marketing group and
Guy has and currently serves on the AHA|SA State Council.
Some of Seymour and Doris Matthews grandchildren also
serve on the AHA State Council and various sub committees
of the Industry.
The extended family interests remain at the forefront of
hotel innovation with three Matthews family related venues
representing SA in categories at the National Awards
evening.
The Mathews family is so much more than this brief overview.
Its commitment to training is reflected in their contributions in
time, energy and resources to the TAFE and Regency Park
training networks, and regional training. Their commitment to
high standards whether provision of food and dining services,
accommodation, packaged liquor sales, bar and gaming
services, entertainment or tourism is part of their DNA.
To use the words of Tony’s daughter Lisa Matthews (who by
the way runs the company’s central office and IR functions)
the Matthews Family Hotel Group has evolved over seven
decades and four generations thanks to foresight, luck and a
hard grind.
Such is the formula for all successful people and successful
families.
1
2
3
4
1. Tim Dean & Peter Johnson – Walkers Arms 2. Minister Martin Ferguson & Diana Williams – Port Lincoln Hotel
3. Martin Palmer & Simon Adami – The Highway 4. Matt Kelly & Vicki Lewis – Cremorne Hotel.
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efficient
lighting
solutions
*based upon 152 x 50W halogen downlights operating for 16 hours a day with an average power cost of $0.20 p/kWh
22
Fire Safety in
Licensed Premises
A number of fires have occurred in licensed premises
in recent times. Fortunately, these fires have occurred
when there were very few people on the premises and
no-one was injured. It should be noted that the fires
generally started as a result of equipment failure and in
one case by way of spontaneous combustion.
HOTEL SA
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FEATURE
24
IF YOUR HOTEL
CAUGHT ON FIRE…
• Would you have enough fire
equipment?
• Are you sure it would work?
• Would your staff and patrons be able
to get out safely?
For a free safety review call
Fire & Emergency Services
South Australia Pty Ltd
freecall 1 800 009 240
‘Specialists in Fire Protection Maintenance’
ABOUT UNITED FIRE PROTECTION
“Whether new construction or the renovation of an existing
Hotel, United Fire Protection’s commitment to excellence
& compliance is evident through its ability to deliver Fire
Systems of the upmost quality. Our comprehensive range
of services offered includes all facets of design, supply,
installation, commissioning and servicing.”
UNITED FIRE PROTECTION PTY LTD
Email: [email protected]
Phone: (08) 8269 5550
HOTEL SA
FEATURE
25
A
ll of this is a timely reminder to emphasise
the importance of maintaining fire safety
equipment and systems no matter what
the level of equipment or systems that are
provided within the building.
The level of fire safety systems and equipment contained in
hotels varies greatly depending on the size and use of the
premises.
It is essential that regardless of what level of fire safety
equipment that is provided on the premises it is required to be
maintained in good working condition by a suitably qualified
service provider. This also includes evacuation procedures
which should be placed in appropriate positions throughout
the premises.
Local Councils play an important role in protecting the
ongoing safety of building occupiers and users through the
provision of the Development Act 1993. Councils have
the power through a “Building Fire Safety Committee” to
investigate whether building owners and/or the lessee
(depending on the terms and conditions of the lease) are
maintaining proper levels of fire safety in their buildings
for the protection of all occupiers. This may lead to the
requirement for a building owner/occupier to upgrade the
fire safety of a building to an appropriate standard including,
but not limited to detection, communication, evacuation,
containment and extinguishment.
Generally speaking a Building Fire Safety Committee will
take a performance approach and take the following into
consideration:
• Any representation made by the building owner/
occupier
• Any reports submitted by the building owner/occupier
• Any risk analysis undertaken of the building by the
building owner/occupier
• Any action plans previously prepared by the building
owner/occupier to eliminate or minimise identified
risks at the earliest opportunity, including those
identified by the Building Fire Safety Committee
• The cost implications for the owner/occupier
(minimise whenever possible and/or allow works to
be staged).
A Building Fire Safety Committee may allow an owner/
occupier to undertake fire safety rectification work in stages,
provided that the agreed program of work eliminates or
minimises risks that threaten the life safety of occupants as
a first priority. Staging the works can reduce the cost burden
for an owner/occupier to a manageable level.
Over the years a number of licensees have found themselves
in front of the Licensing Court Judge for infringements relating
to patron safety. In general these infringements related to
blocked or locked fire exits. In some instances fire exit doors
were secured by chains and padlocks. Penalties in these
instances were licence suspensions of up to seven days.
In another case a licence was suspended for two months
as a result of serious overcrowding (almost a doubling of the
approved capacity) and non-compliant fire exits and
exit lights.
In this case the Judge made the following statement;
“It very nearly calls for an ultimate penalty of revocation
of licence”.
The Licensing Court continues to impose fines for
infringements involving locked or blocked exits and
overcrowding.
The setting of venue capacities is primarily to protect
patrons against the risk of danger to them in any emergency
whether it be a fire, bomb threat or some other risk factor.
Fire doors and their immediate clear availability in a
situation of an emergency will also permit the relatively safe
egress in an emergency.
Licensees are encouraged to make use of the Self
Assessment Compliance Audit Checklist which can be found
on the Office of the Liquor and Gambling Commissioner’s
website (olgc.sa.gov.au). Licensees are also encouraged to
have fire safety as an agenda item at staff meetings and to
encourage all staff to be aware of fire safety. HSA
Safeguarding Your Future
•
•
•
•
•
EMERGENCY WARDEN TRAINING
EMERGENCY EVACUATION PLANS
EMERGENCY PROCEDURES
TRIAL EVACUATIONS
MAINTENANCE OF FIRE PROTECTION
SYSTEMS
40 Ballantyne Street, Thebarton SA 5031
Phone: 08 8352 8944 Web: www.afsrto.com.au
www.ahasa.asn.au
FEATURE
26
SA’s Leading Liquor Wholesaler. Phone 8416 7500
Publican’s
Pearlers
Trent Fahey
The General Havelock Hotel
How long have you been in the industry?
Having grown up at the Settler’s Hotel I have been in a hotel for
a long as I can remember.
and breathe it as there is no clock on or off if you want
to be successful in the hospitality industry.
How many pubs have you worked at, ran or owned?
Two hotels.
“When I retire from being a publican, I will…”
Probably still be a publican. Once you’re a publican you’re
always a publican.
Why did you become a publican?
Having a role model like my dad, being a publican feels
like home.
Do you have a nickname?
I have a few but none that fit into a PG time slot.
If you weren’t a publican what else would you be doing?
I completed computer systems engineering at UniSA so I would
probably be doing something in the IT or engineering fields.
Besides your hotel, which other hotel do you admire and why?
Country Pubs. They are doing it tough and continue to create
happy places and communities with traditional country
hospitality for everyone.
What do you think are the elements that make up a good pub?
Pubs are living, breathing, social places. People make a
pub feel warm and welcoming. Without good people a
pub is just a building.
What advice would you give to someone who wanted to begin
a career in the hospitality industry/or run their own pub?
Be prepared for some serious full time hard work. You must live
HOTEL SA
What is your favourite holiday spot?
There are so many great spots in the world. I love Bali and
Thailand for summer and NZ Queenstown for Skiing.
If you could sit down to dinner with three people, who
would they be?
Will Ferrell (funniest man in the world), Dave Grohl
(The coolest man in the world) and Seth MacFarlane
(creator of Family Guy).
What is your favourite food?
Japanese.
What is the strangest drink a customer has ordered from you?
Definitely from one of my mates that came back from Spain and
asked for red wine and Coke syrup. He swears it’s delicious but
I can’t bring myself to it. HSA
ATTRACT MORE
CUSTOMERS
WITH A NEW
WEBSITE
> Integrate your bookings system
> Pre-order forms
> Newsletter sign-up
> Latest promotions
> Upload new menus and function packs
> Facebook and Twitter
If you want to discuss the options available,
contact Luke Clayton at Boylen Media on
8233 9433 or [email protected]
28
AHA|SA Staff Spotlight
How do you occupy your time outside of work?
All my time seems consumed giving my 150 year
old cottage tons of TLC – I am forever in the garden,
renovating and doing ongoing repairs. Any time
outside of that I spend exploring bush tracks in
my Jeep.
John Hilton
Gaming Care Officer
When did you join the AHA|SA?
July 2011.
What are your key responsibilities at the AHA|SA?
My key responsibilities as part of the Gaming Care
Officer team are to support my allocated venues with
the early identification of their customers exhibiting
problematic gambling behaviours and their
subsequent reporting obligations via the Responsible
Gambling Document. Furthermore, we assist venues
to understand and comply with all aspects of both
the Responsible Gambling and Advertising Codes
of Practice.
John Reuther
CABINET MAKER / JOINER
What’s something readers probably don’t know
about you?
I’m a twin.
Where is your favourite holiday destination?
The Rockie Mountains of British Columbia; lots of
adventure, scenery and relaxing time too!
If you could ask any three people in world around for
dinner who would you ask and why?
Nancy Wake – An amazing Australian who made
the top of the Gestapo’s wanted list, she’d have some
great stories to tell.
Bill Thorpe – An Australian Rock Legend and I loved
his book, it’s the unwritten stories that I would love to
hear about.
Poh – Somebody has to cook...
Another
Quality
Joinery
Fitout
Another
Quality
Joinery
Fitout
Another
Quality
Joinery
Fitout
PH: 8234 9600 - www.johnreuther.com.au
Bars ~ TAB ~ Accommodation ~ Gaming Room. Your hotel/motel fitout specialist!
HOTEL SA
30
Contacts
Accountancy Services
• Jaquillard Minns 8221 6551
• Moore Stephens Adelaide 8205 6200
• PKF Chartered Accountants 7421 1400
Air Conditioning
• First Degree Commercial Refrigeration
1300 734 463
• Hill Equipment 8368 2300
Architects & Interior Designers
• Studio Nine 8132 3999
ATMs
• Cashcard 1300 655 627
• Customers ATM - Incorporating ATM Solutions
1300 305 600
Audio Visual
• Harvey Norman Commercial 8150 8000
• Nightlife Music Video 1800 679 748
• Novatech Creative Event Technology 8352 0300
Background Music
• Nightlife Music Video 1800 679 748
• Trusonic 1800 664 653
Banking
• Bank SA 8424 4081
• BankWest 8419 1502
• Commonwealth Bank 8206 4274
Beer Dispense Equipment
• Andale Hotel Services 8234 0388
• Lancer Beverage Systems 8268 1388
Beverage Gases
• BOC Limited 8300 5668
Beverages
• Accolade Wines 8392 2222
• Angove Family Winemakers 8264 2366
• Australian Liquor Marketers Pty Ltd
8152 8700
• Brown-Forman Australia 8418 7111
• Carlton United Brewers 132 337
• Coca-Cola Amatil (Aust) Pty Ltd 132 653
• Coopers Brewery 8440 1800
• Diageo Australia 8245 9300
• Independent Distillers 0409 750 370
• Island 2 Island Beverage Company 8244 2212
• Lion 8354 8888
• Liquor Marketing Group (Sip’n Save) 8416 7570
• McLaren Vale Beer Company 1300 682 337
• Options Wine Merchants 8346 9111
• Pernod Ricard Australia 8208 2444
• SA Liquor Distributors 8416 7500
• Samuel Smith & Son 8112 4200
• Schweppes Australia 8366 9103
• Treasury Wine Estates 8301 5531
Builders / Building Services
• HT Construction Services 8364 0699
• Structural Group Australia 8374 2184
Cabinet Makers
• John Reuther Cabinet Makers 8234 9600
HOTEL SA
Cleaning Services
• FAB Cleaning 1300 726 892
• TJ’s Cleaning Services 8271 1911
Cleaning Supplies
• Jasol 8346 4322
Cooking Supplies
• Bidvest Hospitality Supplies 8245 6200
1300 734 463
Electrical
• MRT Electrical (Hill Equipment) 8368 2388
Energy Brokers/Consultants
• Energy Action 8377 7133
• Trans Tasman Energy Group 03 9418 3911
First-Aid Supplies
• Alsco 8346 1391
Food Services
• Angelakis Brothers 8400 1300
• Holco Fine Meat Suppliers 8162 8400
• Meat & Livestock Australia 8227 1811
• Nestle Professional 7071 4735
• PFD Foodservice 8114 2300
• Wills & Daniel Produce Merchants 0418 418 624
Furnishings
• James Richardson Corporation 8211 8966
Gaming Machine Services
• Ainsworth Game Technology 0402 927 833
• Aristocrat Technologies Australia 8352 0000
• Bytecraft Systems 1300 130 500
• IGT 8231 8430
• Konami Australia Pty Ltd 0409 047 899
• Macmont Gaming Supplies 8340 1322
• Maximum 8375 9000
• Shuffle Master 1800 837 668
Gambling Services
• SA Lotteries 8208 4100
• SA TAB 8354 7300
Hotel Brokers
• NAI Harcourts Brock Commercial 8203 1399
• Steele & Associates Hotel Brokers 8232 1566
• TJ Board & Sons Pty Ltd 8376 5022
Hotel Kitchen & Bar Equipment
• Andale Hotel Services 8234 0388
1300 734 463
Hotel Management
• H&L Australia Pty Ltd 8291 9555
Hotel Marketing
•The Best Pub 0419 536 373
Hotel Supplies
1300 734 463
• Jasol 8346 4322
• Lancer Beverage Systems 8268 1388
• Reward Distribution 8444 4999
Information Systems/Site Preparation
• Bytecraft Systems 1300 130 500
Insurance
• Aon Risk Services 8301 1111
I.T. Products & Services
• Vintek 1300 001 337
Legal Services
• Clelands Lawyers 8177 5888
• Donaldson Walsh Lawyers 8410 2555
• Duncan Basheer Hannon 8231 3668
• Talbot Olivier 08 9420 7189
• Wallmans Lawyers 8235 3000
Media
• Boylen Media 8233 9433
• FIVEaa 8419 1395
• Solstice Media 8224 1600
Membership Card / Loyalty Systems
• ABnote 8374 3677
Money Safes
• Maximum 8375 9000
Music Licensing
• APRA Australasian Performing
Right Association 8239 2222
Onhold and Inhouse Music and Messaging
• Trusonic 1800 664 653
POS Systems
• H & L Australia Pty Ltd 8291 9555
• Vectron Systems 1300 789 366
Property Valuations
• Knight Frank Valuations 8233 5212
Refrigeration
1300 734 463
Sports & Entertainment
• Austar for Business 1300 720 630
• Fox Sports 1300 301 415
• Sky Racing 1800 251 710
Staff Training & Recruitment
• Hospitality Group Training Inc 8223 6766
• Hospitality Industry Training 8267 3000
• Support Staff 1300 768 707
Superannuation
• HostPlus Pty Ltd 8205 4965
Table linen
• ALSCO 8346 1391
Tobacco Product Suppliers
• British American Tobacco Australia Ltd
8300 8888
• Imperial Tobacco Australia Ltd 8412 7400
Travel
• Phil Hoffmann Travel 1800 632 372
Websites
• Boylen Media 8233 9433
Workers Compensation
• Employers Mutual 8127 1100
DON’T LET YOUR VENUE
GET LEFT BEHIND.
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help you save time and money. All new subscription packages mean more
flexibility, more options and more variety.
Bringing you more business is our business.
Visit us at foxsportsvenues.com.au or call 1300 301 415
32
Sponsor Spotlight
Jeff Wright
McLaren Vale Beer Company
Head Brewer
When did you join the McLaren Vale Beer Company?
I joined McLaren Vale Beer Company in February 2011.
Tell us a bit about McLaren Vale Beer Company:
The McLaren Vale Beer Company was established three
years ago. We launched with VALE/ALE, an Australian
style Pale Ale, before introducing our second beer VALE/
DRY in November 2010. Both of these beers have won
numerous awards locally and internationally. We have
since launched VALE/DRK, an American dark lager, and
VALE/IPA, an Australian interpretation of the American
India Pale Ale. McLaren Vale Beer Company now has
national keg and packaged distribution, while our new
brewery site in Willunga will be operational by December
where the volume of brewing will be ramped up for the
summer months.
What are your key responsibilities at the McLaren Vale
Beer Company?
My key roles include the brewing of all our current range
of beers, as well as new product development of beers
to meet the growing interest and demand for Australian
craft beers. My other main responsibility is to oversee the
management of the VALE/INN Tap House and Kitchen,
our home and tasting room in McLaren Vale.
HOTEL SA
How do you occupy your time outside of work?
My out of work time seems to have quite a crossover with
my occupation these days, with many days and nights
spent out and about in different venues eating and drinking! It is always good to support the venues that have our
beers on tap and watch what the general consumer is
purchasing across the bar.
What beer are you most looking forward to producing
once the new brewery is commissioned?
One beer that I enjoy drinking and look forward to brewing as a seasonal beer is a 10 per cent Russian Imperial
Stout. This style of beer can improve over time and have a
fantastic complexity added to them from aging in oak barrels. And being in the heart of wine country, oak barrels
shouldn’t be a problem to source!
When not drinking beer what is your tipple of choice?
I would be drinking a Clare Riesling or any other crisp
high acidity white wine. At the end of the night it would be
a Hendricks and tonic.
Where is your favourite holiday destination?
My favourite holiday destination would be Noumea, New
Caledonia.
State of the
Industry 2011
Part 2 - Gaming
By Ian Horne
Andrew ‘Doug’ and Kate Walters
at the Victoria Hotel Strathalbyn
http://www.victoriahotelstrathalbyn.com.au
Gaming remains, for most hotels, taverns and pubs, an integral part of a venues viability and
capacity to provide a range of services and to maintain employment. Whether a handful of
machines or a maximum of 40, gaming has prove to be the saviour of most traditional venues
and provided an alternative revenue stream to help maintain the total hospitality offer.
However one of the biggest challenges ever confronted by the hotel and club industry is upon us
in the form of the arrangement between Prime Minister Julia Gillard and Tasmanian independent
Andrew Wilkie.
A VIEW TO THE FUTURE WHILE
REFLECTING ON THE PAST –
AN UPDATE ON ASPECTS OF THE
HOTEL BUSINESS – PART 2 GAMING
34
The Gillard-Wilkie Proposal: A political deal
GILLARD’S GAMING LAWS
WONT WORK. WILL HURT.
Background
Following the August 2010 election and the resulting hung
parliament, Independent MP Andrew Wilkie offered his support
for Julia Gillard conditional on draconian reforms for poker
machine regulation.
The centrepiece of this regulation is mandatory precommitment on all electronic gaming machines (poker
machines) in Australia.
Under mandatory pre-commitment every poker machine player
would be required to show identification and register to obtain
a card or other device before they can play. On the card or
device, players must decide what limit they wish to spend. They
can set any limit, including no limit.
Under the Government’s proposal, once a player reaches the
limit, the card will prevent further play on any poker machine
anywhere in the country.
Prior to the August 2010 federal election, the Government
had agreed to work with industry in designing poker machine
reforms as a response to the Productivity Commissions report
into gambling, and all parties supported the introduction of
voluntary pre-commitment options and arrangements.
However Ms Gillard agreed to Mr Wilkie’s demands without
consulting anyone and Andrew Wilkie has said repeatedly that
if the Government does not pass this legislation by May 2012,
he will withdraw his support for the Gillard Government.
The proposal won’t work
Problem gambling is an important issue that has been
addressed by industry in partnership with state and territory
governments effectively over many years. More can, should
and is being done.
However, the Government’s proposal will simply not help
problem gamblers.
Mandatory pre-commitment has never been trialled anywhere
in Australia. Trials in South Australia and Queensland (supported
and encouraged by industry) were testing grounds for providing
patrons with an opportunity to manage their expenditure in time
and or money through voluntary arrangements. These trials were
HOTEL SA
about an opportunity offered to players to manage their time
and money, not a compulsion of participation.
Not surprisingly no cost-benefit analysis has been done on the
Wilkie-Gillard proposal. The Federal Government cannot tell
us how many problem gamblers will be helped, because they
don’t know. Mandatory pre-commitment is being implemented
to appease Mr Wilkie and therefore preserve the Government.
It’s a political imperative rather than a social agenda that
drives this proposal. Despite much of the political self righteous
spin, that’s the reality.
Of course problem gamblers will be the first people to
obtain a card. If they can identify themselves then they qualify
for a card or device irrespective of their addiction or other
comorbidity issues. They will then be free to set any limit or
no limit, even dangerous and unaffordable limits. And even if
they set a reasonable limit, once they reach it they are free to
continue to spend money on other forms of gambling, including
sports betting, casino games and internet gambling. Internet
gambling is particularly dangerous as it is unregulated, isolated,
is available 24 hours a day, and allows betting on credit. Or
of course play gaming machines by borrowing a friend or
relatives card!
However, it will hurt
The cost to introduce this technology on all poker machines
by Mr Wilkie’s timetable of 2014 has been estimated at
$3 billion nationally and in the vicinity of $260 to $300 million
in South Australia.
Why some much for SA? South Australia would require a new
monitoring system and at least 85 per cent of machines would
need to be replaced. Most venues will not be able to afford this.
In addition, estimates of reduced revenue range as high as
40 per cent. Why?
Simply, recreational gamblers will not bother to register for a
card to play. The lost revenue from recreational gamblers will
devastate clubs and hotels.
As a result many clubs and hotels will have difficulties
maintaining employees and servicing debt, and some will
shut their doors. As the viability and capacity of the Industry is
severely reduced so will the current funding available for the
range of community support now provided. The thousands
of community groups, charities and sporting teams clubs and
hotels support will also lose out.
Small businesses and contractors that rely on clubs and
hotels will also hurt i.e. plumbers, refrigeration services, air
conditioning maintenance, dry goods suppliers, butchers,
green grocers etc. The impact of these reforms will reverberate
in local communities.
This will be the consequences of Andrew Wilkie’s multi-billion
dollar fishing trip (paid for by clubs and hotels).
But of course the Federal Government supports Wilkie
because Wilkie says he will pull the trigger on the Government
if he doesn’t get his way.
This “new paradigm” in Australian politics is just more of the
same self interest and political survival.
Gaming in South Australia; a current snap shot
Gaming was established in South Australian hotels and clubs
in July 1994. Since introduction through to 2006/7 there has
been continual growth.
Even the removal of some 2000 machines from hotels in
2005 saw revenue growth neutralised for 12 months then
growth returned until the total ban on indoor smoking on
1st November 2007. However, gaming revenue in South
Australia as measured by Net Gaming Revenue (NGR) now
remains at levels of 5 to 6 years ago (see table below).
How could this be? While smoking may still account for a
component of lost revenue, there has never-the-less been a
continuing and quite massive multi-million dollar reinvestment
in upgraded facilities and services across many metropolitan
and regional venues. Yet revenue growth since 2006/7 has
resisted even these extraordinary improvements.
There is a sense that because South Australia operates
separate game approval processes with some quite unique SA
game rules and system protocols, providing SA with a wide
and diverse range of product as available in larger jurisdictions
is cost prohibitive for manufacturers. After all, South Australia
makes up only about 6 per cent of the Australian gaming
market compared to NSW at around 45 to 50 per cent.
One hopes that at the very least some commitment by State
Governments to adopt National EGM standards will come out
of this current Gillard-Wilkie debacle.
There is however opportunity on the horizon in the form of a
much awaited new gaming entitlement trading system.
New Trading System Near
The much anticipated gaming machine entitlement trading
system is in its final stages of development and should be
in operation early in 2012. Gaming Machine Act now
allows for a freeing up of the trading system for gaming
machines entitlements.
While the Government remains committed to seeing a total of
3,000 machine entitlements removed as commenced with the
culls of July 2005, (how their removal contributes to reduced
problem gamblers is difficult to see) a more vibrant trading
system that encourages participation and provides commercial
compensation at no cost to the taxpayer makes sense (and
works well in Qld and NSW).
Put simply, there is a pent up demand for machines from
those venues that had eight removed but the supply side of the
equation (the sellers) has stagnated with an effective market
price of $37,500 simply not generating any interest to sell
($50,000 less 25 per cent to the reduction pool = $37,500).
Under this new ‘market driven’ model the price is determined
by the level of demand (venues seeking to purchase by
‘bidding’ their highest price) versus the level of supply i.e.
venues seeking to reduce their commitment to gaming or exit
gaming completely.
This ‘market driven’ model is likely to see more realistic
levels of compensation offered compared to the fixed price
experience that will allow venues that sell to reduce debt,
re-invest in a different business model or even re-invent their
business strategy, be they hotels or licensed clubs.
Those purchasing entitlements will be making similar
commercial decisions (with the associated risk and cost) on
the future of their preferred business model which incorporates
gaming and with the one in four entitlements being removed
from the system to accommodate the Government’s ambitions of
further reductions to meet their target, it would seem it is a winwin all round.
How will it work? All transactions will be handled by the
Office of Liquor and Gambling Commissioner. Those seeking
to buy will submit bids to the OLGC. If they seek multiple
entitlements they can make multiple bids at the same or different
values. Similarly those seeking to sell will set the value they
expect per machine they wish to sell, the asking price may also
differ. The OLGC does the rest. If a bid is unsuccessful i.e. not
high enough then the buyer can look at their purchase strategy
for the next round. Similarly a sale may fail because the asking
price was not matched by the bidders (too high).
And just for interest: Taverns, Hotels and Pubs
with Gaming Facilities: what the ABS says.
According to the ABS the total income of businesses with
gaming/gambling facilities represents about 86.1 per cent
of total income for all pub, tavern and bar businesses. The
major sources of income for businesses with gaming/gambling
facilities were the sale of liquor and other beverages at around
57.6 per cent and gaming income of 28.3 per cent.
Not surprisingly businesses with gaming/gambling facilities
account for about 79.5 per cent of total employment in pub,
tavern and bar businesses.
These businesses had 33.8 per cent of their staff trained as
licensed gaming staff.
However pub, tavern and bar businesses with gambling/
gambling facilities (about 59.3 per cent of total) had less than
20 persons employed reflecting the small/medium nature of
the sector.
So where does that leave the industry?
The AHA is fighting hard to defeat Andrew Wilkie’s
determination to wreck our industry. We are determined as
ever to preserve and enhance members business trading
opportunities and committed to continuing to develop nationleading strategies such as Gaming Care to properly support
venues and staff in managing those customers who experience
problems with their gambling.
www.ahasa.asn.au
35
36
AHA Sponsors
11/12
Platinum
Gold
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• Angelakis Bros
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Australia
• Austar for Business/Foxsports
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• Bankwest
• BOC Limited
•
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•
•
•
Boylen Media
Bytecraft Systems
Cashcard
Commonwealth Bank
Customers ATM
Employers Mutual
FAB Cleaning
First Degree Commercial
Refrigeration
• HT Construction Services
• IGT
• James Richardson
Corporation
• Liquor Marketing Group –
(Sip’n Save)
• PFD Foodservice
• SA Liquor Distributors
• SA Lotteries
•
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SA TAB
Samuel Smith & Son
Sky Racing
Solstice Media
Structural Group Australia
Talbot Olivier
The Best Pub
Vectron Systems
Wallmans Lawyers
Bronze
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• ALSCO
• Hospitality Group Training
• Macmont Gaming Supplies
• Andale Hotel Services
• Hospitality Industry Training
• Meat & Livestock Australia
• Steele & Associates Hotel Brokers
• Studio Nine
• Angove Family Winemakers
• Independent Distillers
• Moore Stephens Adelaide
• Support Staff
• BankSA
• Island 2 Island Beverage Company
• NAI Harcourts Brock Commercial
• TJ Board & Sons Pty Ltd
• Brown-Forman Australia
• Jaquillard Minns
• Nestle Professional
• TJ’s Cleaning Services
• Donaldson Walsh Lawyers
• Jasol
• Options Wine Merchants
• Trans Tasman Energy Group
• Duncan Basheer Hannon
• Knight Frank
• PKF Chartered Accountants
• Trusonic
• Energy Action
• Konami Australia Pty Ltd
• Reward Distribution
• Wills & Daniel Produce Merchants
• Hill Equipment
• Lancer Beverage Systems
• Shuffle Master
AHA CORPORATE SUPPORTERS
INDUSTRY SUPPORTERS
• British American Tobacco Australia (Gold)
• ABnote • Clelands Lawyers • John Reuther Cabinet Makers
• Imperial Tobacco Australia Ltd (Silver)
• Nightlife Music Video • Novatech Creative Event Technology • Vintek
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38
T
ON THE ROAD
with SMITHY
We know SA
As Australia’s largest ATM provider, we take service seriously
and when it comes to SA, we’re set up to serve you well.
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hanks to Coopers for the invite to the Balaklava Cup!
The day was just fantastic from beginning to end. The
Coopers Marquee set-up was excellent – it was very near to
the bookies (about a 30 metre walk) and had the TAB set up
inside the marquee, the food was on for most of the afternoon
and the service was outstanding. The Coopers beer was cold
and very refreshing. Thanks Glenn Cooper and all the team for
a great day.
Talking of racing – it was good to catch up with the Francis
family at the Elephant & Castle recently. As I was walking
in, there was Jenny cleaning the outdoor area furniture and
polishing the benches and watering the plants ready for the
day ahead. Bodelle (Bo) and Jenny sat down with me to enjoy
a coffee when Wayne arrived and said, in his own sartorial
splendor, “what are you doing here Smithy”. Just as well I have
known Wayne for many years.
Bo and Ben work in the industry. Bo is the Operations
Manager for the group, she oversees the day-to-day operations
of the hotels plus negotiates all the contracts, does the
marketing, IR , HR and is Mum and Dad’s Personal Assistant.
Bo told me one day Dad sacked her but within minutes Mum
re-employed her. On top of all that, Bo is also on the Board of
the SAJC and helps out at Finniss Lodge, the family’s racing,
breeding and training facility.
Finniss Lodge is Wayne’s passion which he built from scratch.
“This day Peter made
me a coffee (I think it
was his first) and he asked
me what I thought of it to
which I replied, “different!”
In fact it was the worst
coffee I have ever had and
I have had a few...”
They employ 14 staff and have approximately 10 brood
mares, two stallions and around 30 horses in training. Bo has
an interest in horses as well, she has a mare (Cherishing) in
foal and two race horses in Dancing About and Zipalong.
Ben also works at the Elephant and Castle in the drivethrough and the bar.
Wayne and Jenny have been in the hotel industry for 40
ON THE ROAD WITH SMITHY
39
years, firstly working for Major Rogers at the Ramsgate Hotel
then deciding in 1979 it was time to buy their own pub. They
purchased the Somerset Hotel at Millicent and remained there
until 1984, then went to the Tasman in 1985. They have
owned 10 pubs in total. The are proud of the fact they run
their pubs the old traditional way, good food, good service,
cold beer and all at reasonable prices, although Wayne did
express his concern that the two *excise duty increases on
liquor per year make it so much harder to keep the price down
for the punters.
At the recent Publicans Lunch at the Duke of Brunswick, it
was great to catch up with some colleagues of the industry.
I was sitting next to Peter Rogers and we reminisced about
the first day I called The Goody just after Peter and Matt had
taken over. This day Peter made me a coffee (I think it was his
first) and he asked me what I thought of it to which I replied,
“different!” In fact it was the worst coffee I have ever had and
I have had a few. Not to worry - I have been back plenty of
Jenny, Wayne, Ben & Bodelle Francis at the Elephant & Castle Hotel.
*The rates of excise duty on tobacco, spirits, beer, and other
excisable beverages are increased bi-annually in February
and August. This is based on upwards movements in the
consumer price index.
Speedy touch screens
Space saving till option
Stock control
SMS and email marketing
Customer loyalty
Advanced reporting
Same screen handhelds
Cleaning Services Australia
FaB Cleaning Services specialisation in the
hospitality cleaning area gives us the experience,
knowledge and ability to deliver the demanding
high standards so essential in the industry.
We work closely with clients to design the best
value service to suit their needs in:
• Commercial cleaning
• Carpet Cleaning
• Window Cleaning – Interior & Exterior
• Hard Floor Re Sealing & maintenance
CALL US AND BOOK A DEMO TODAY!
“Our staff are extremely happy
to be using Vectron’s POS system;
they find it very easy to operate.”
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Great Eastern Hotel, SA
POS Systems | Paging | Beverage Monitoring
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T 08 8463 1922 W www.vectron.com.au E [email protected]
• Paper Products & Washroom Supplies
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FOR A NO OBLIGATION QUOTE
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THERE ARE NO DEGREES OF CLEAN. IT EITHER IS OR IT ISN’T.
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www.ahasa.asn.au
40
Greg (I’m getting married soon) Commercial Hotel & Rob Wright, Fosters.
Show us you’re U.G.L.Y!
The search is on for SA’s 2011 U.G.L.Y.
Bartender of the Year!
Nominate a bartender to represent
your venue and raise funds this
November to help people with blood
cancer. The winner will pick up the
title and a trip for two to Phuket,
and there are fabulous prizes for the
top ten runners up. Plus the winning
venue gets a Hoshizaki Ice Maker
valued at $7,500!
Find out more today
www.uglybartender.org.au or
contact Helen on 0411 677 457
or [email protected]
HOTEL SA
41
times since then for an ice cold beer and a coffee and can
honestly say Peter has got it right. In fact I should now call him
“Mr Barista!”
It was also good to see the Hon. Terry Stephens MLC at
the Publican’s Lunch as well. Terry is the Shadow Minister
for Sport, Recreation and Racing, Gambling, Correctional
Services, Aboriginal Affairs and Tourism. I’m surprised he
has the time to do anything else but work. Terry is a good
supporter of the Industry and I see him out and about in
the coal face regularly. At the time of writing this, Terry is in
hospital having minor heart surgery (if there is such a thing)
Hope all goes well Terry, see you at the next Publicans Lunch.
Caught up with David Pierce (ex Tantanoola Tiger Hotel) at
the Balaklava Cup. David will be managing the Joiners Arms
Hotel once it re-opens after the renovations are complete. I
look forward to the Grand Opening.
Had a beer with Greg (Baldy) from the Commercial Hotel,
Morgan who informed me he is getting married on October
22 to his partner Leanne. Greg and Leanne have been
together for five years, the last two at the Commercial Hotel.
They both worked for the Plush Group in the past, Greg was
managing the Angaston, and Leanne the Tanunda Hotel. They
met through their association with the Plush Group.
Dropped into the Bartley Tavern the other day and caught up
with Roger Lord. Roger is back working in the drive-through
and, by all accounts, doing a great job. Good to catch up
with Roger – he is one of the nice guys of the industry.
Also a few Saturdays ago I had a few beers at the Pretoria
Hotel with Bob Hendrie and John Langford. Last time I was
there Bob gave me an 11/1 winner followed by a 5/1
winner on the races, (not that I bet). No such luck this time, you
had better lift your game Bob for when I call next time.
Congrats to Lara and Tom Hannah who are expecting a
baby very very soon.
UPCOMING EVENTS
If you have a golf day, sports day or any special
event, say a fundraiser for the local club
etc, let me know and I will try and promote
it through my upcoming events. Please
remember to give plenty of notice as these
articles go to the printers 2 to 3 weeks before
publication. Send to [email protected]
Our commitment to quality
goes beyond super
HOSTPLUS is not only recognised as a quality super fund. For 24 years, we’ve also been recognised as an innovative
industry partner helping members and employers alike. Take our member financial literacy program for instance, developed
with Scott Pape, the Barefoot Investor. Or our nationwide employer support services that help businesses get back
to what they do best – delivering a quality service to their customers. And a quality super solution for their employees.
Find out more at choosehostplus.com.au or call 1300 HOSTPLUS (1300 467 875).
choose quality
7
The information in this document is general in nature and does not consider any of your objectives, financial situation or needs. Before acting on this information, you should consider
obtaining advice from a licensed, financial product adviser and consider the appropriateness of this information, having regard to your particular investment needs, objectives and financial
situation. You should obtain a copy of the HOSTPLUS Product Disclosure Statement and consider the information contained in the Statement before making any decision about whether to
acquire an interest in HOSTPLUS. Issued by Host-Plus Pty Limited ABN 79 008 634 704, AFSL No. 244392, RSEL No. L0000093, HOSTPLUS Superannuation Fund ABN 68 657 495 890, RSE
No. R1000054. For further intormation on Chant West ratings visit http://www.hostplus.com.au/members/calculators/chant-west-disclaimer
INH_0291_08/11_01
www.ahasa.asn.au
42
New Members
Licensee Transfers – July 2011
Hotel
Location
Date Granted
New Licensees
Yorke Hotel
Yorketown
4/7/2011
Flaming Guitar Pty Ltd
Silks on Grenfell Hotel
Adelaide
5/7/2011
Tobern Investments Pty Ltd
Ridley Arms Hotel
Wasleys
13/7/2011
Daniel O’Reilly Pty Ltd
Tantanoola Tiger Hotel
Tantanoola
28/7/2011
Lynton Bay Pty Ltd
Licensee Transfers – August 2011
Hotel
Location
Date Granted
New Licensee
Hotel Arno
Arno Bay
1/8/2011
Doreva Pty Ltd
Wirrulla Hotel
Wirrulla
2/8/2011
A & D Patterson Pub & S & T Patterson
Woodside Hotel
Woodside
3/8/2011
Green Moose Pty Ltd
Bon Accord
Burra North
8/8/2011
Colin & Pauline Phillips
Prince Albert Hotel
Gawler
29/8/2011
Armstrong Family Hotels Pty Ltd
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HOTEL SA
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The Bottle-O Neighbourhood strives to offer independent liquor retailers a point of
difference with exceptional products and service, making it unique from other identities
and brands in the market place.
We are committed to putting our customers first through providing genuine value for money.
Our stores are locally owned and provide a convenient, hassle free liquor retail experience.
Backed by Metcash Trading Ltd, The Bottle-O Neighbourhood members
enjoy the benefits of being part of a national retail group.
For more information about The Bottle-O Neighbourhood or how to join, contact:
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46
Penfolds Grange exit strategy
I
t hasn’t been an easy ride over the past decade for some
buyers of Australia’s top investment wine, Penfolds Grange.
Prices are on the rise, but volume in the Australian market is
faltering and auctioneer Mark Wickman of Wickmans Fine
Wine Auctions believes an amnesty is in order and is waiving
sellers fees over the spring auction season, giving Australian
wine investors an opportunity to lighten their exposure to the
top drop gracefully.
There are a number of things you can do to improve your
potential return from any Grange purchase, according to
Wickmans.
* Selling six packs in the original timber case fetches a
higher price on average than single bottles.
* Make sure you have all of your original purchase receipts
and any documentation to show how the wine has been
stored over the years. This will help build an audit trail and
provenance history for the wine, making your wine a more
valuable asset than somebody who has kept their Grange in
the kitchen cupboard.
* If you have a large, valuable collection, most auctioneers
will come to you anywhere in Australia and pack the wine for
auction on your behalf.
If they have a YouTube channel available, allow them the opportunity to video the environment the wine has been stored
in before it is moved and packed as this will give you added
credibility and increase the comfort level of bidders about the
quality of your wine
* If you have sufficient quantity, allow the auctioneer to
record and publish the opening of one or two bottles straight
from storage. It is a fantastic way to get great vision and
sound bites to promote your wine collection to the buying
public.
James Squire lashes out with new flavour
W
ith a passion for brewing unique, flavoursome beers,
the brewers at the Malt Shovel Brewery have once
again come up with another gem to add to the James Squire
family of handcrafted beers – James Squire One Fifty Lashes
Pale Ale.
Previewed on tap in a handful of venues around the country
since June, this permanent addition to the James Squire
family became available nationally on tap and in pack in
September.
“We had been looking to introduce a Pale Ale to the James
Squire range for some time – it’s clear this style is popular
with Australian drinkers,” James Squire Chief Brewer, Tony
Jones said.
“Our brewers got together and experimented with a range
of ingredients and different flavours before we came up
with the final recipe for the seventh beer in our James Squire
family.
“One Fifty Lashes is a refreshing Australian-style cloudy pale
ale with restrained bitterness and a clean, smooth finish.
It’s an easier-drinking beer than others in the James Squire
range and a familiar style that Australian beer drinkers will
recognise. The use of malted wheat also adds to its refreshing
character delivering a beer with a fruity nose and hints of
passionfruit, grapefruit and citrus,” Tony said.
James Squire One Fifty Lashes Pale Ale is poised to take
advantage of the continued growth in the craft beer segment,
the largest contributor to incremental growth in the Australian
beer market over the past 12 months.
HOTEL SA
“We’re tapping into a huge range of
drinkers who are not only looking for
beers with flavour but beers that have a
story to tell,” Tony said.
One Fifty Lashes Pale Ale will join
the other six recently re-badged James
Squire boutique beers which include
Stow Away IPA, Jack of Spades Porter,
The Chancer Golden Ale, Nine Tales
Amber Ale, Sun Down Australian
Lager and Four Wives Pilsener.
For more information please contact your Pernod Ricard Sales
Representative or customer service on 1300 363 153
48
McLARENʼS DARKSIDE
The team at McLaren Vale Beer Company (Back L-R): Josh Stuart, Jeff Wright, Adam Trippe-Smith and Simon Rogers. (Front L-R) Michael Hanton and
Travis Hannam.
M
cLaren Vale Beer Company unveiled its dark side
recently with the launch of VALE/DRK, its first dark
beer crafted by Head Brewer Jeff Wright.
Jeff said he was excited about the beer’s launch and
described VALE/DRK as, “perfect drinking on cooler days,
balanced so it can be enjoyed all year round.
“VALE/DRK complements the other Vale beers that we
produce for the beer fan looking for something different,”
Jeff said.
“Like all Vale beers the best way to enjoy it is in a large
glass amongst friends.”
VALE/DRK joins McLaren Vale Beer Company’s growing
stable of beers including VALE/ALE, VALE/IPA and VALE/
DRY.
Its launch comes on the back of McLaren Vale Beer
Company’s Gold Medal win for VALE/DRY in the 2011
International Beer Challenge – one of only two Australian
brews to win gold.
HOTEL SA
Ashlee Jenkins (Department of Environment & Natural Resources),
Lucy Randall (Australian Hotels Association) and Bianca King
(Property Prosperity).
50
THOUSANDS ATTEND AUSTRALASIAN
GAMING EXPO 2011
A
t the 2011 Australasian Gaming Expo (AGE), hospitality
delegates and exhibitors unanimously agreed that the
22nd AGE event has grown from strength to strength. As the
premier gaming technology exhibition in Australasia, the very
best of the industry attended in force to exhibit their products
and network with the nation’s leading hospitality executives.
This year, 15,000 square metres of exhibition space hosted
183 exhibitors who displayed the very latest in gaming
machines, equipment and hospitality products and services for
the hotel, club and casino markets – with exhibitor space a
healthy eight per cent up on 2010.
Attendance to the exhibition was also energetic with strong
visitor numbers from all Australian states as well as visitors from
the Asia Pacific region, the Americas and Europe being well
represented.
C
COOPERS REFRESHES PILSNER
oopers has redesigned the packaging for its Coopers
62 Pilsner six-pack, to bring it in line with the design
of its beer cartons.
The new packaging features a bold, black background
with a section designed to look like a close up of the
Coopers 62 green bottle, and includes the number 62
embossed on the side.
“Everybody loves the bottle design and the way
it feels in the hand. We currently have the same design
on our carton and we wanted to create consistency
across the whole range,” Premium Beverages marketing
HOTEL SA
Over 700 new gaming machines were on show, as well as
a host of new games, software, gaming systems and a huge
range of the latest in hospitality equipment, products and services.
Visitor feedback indicated that the approved products
displayed were both innovative and plentiful with the depth
and range of products being both diverse and exciting. Given
the ongoing challenges for the Australian hospitality industry
over the next 12 months, visitors indicated that new product
would be a key strategic differentiator for the industry moving
forward and that the AGE (and its exhibitors) had more than
delivered in partnering with venues to meet this need.
In a departure from tradition the 2012 AGE will for the first
time be held mid-week. 21-23 August 2012 will see the
23rd Australasian Gaming Exhibition fall on a Tuesday,
Wednesday and Thursday, with a new brand and image to
match the new days.
manager, Ary Ganeshalingam, said.
“Coopers 62 Pilsner is positioned as the brew for
discerning, self-assured individuals hence it is important
that our packaging reflects this. The new six-pack is a
more dynamic take on the existing premium packaging
and will certainly have a high impact in the fridge for
the brand”.
Coopers 62 was launched in late 2009 Coopers 62,
and is brewed from a combination of Saaz and
Hersbrucker hops, which gives it a straw-to-golden colour
and dense, rich foam with a medium-bodied palate.
52
Liquor industry charity helps
kids in need at the kid’s hospital
T
he Liquor Industry Golf Charity (LICG) Committee raises
funds for children’s charities in need of specialised
treatment, equipment or improvement in quality of life.
The funding programs for the Women’s and Children’s
Hospital has seen a new Pain Distraction Room opened and
LICG are pleased to announce a new Rapid Infusion System
that will be funded for the Paediatric Emergency Department.
The Pain Distraction room was officially opened recently
and some of the Liquor Industry Charity committee attended
the occasion. The room will enable children to be treated in
a more tranquil and friendly environment where tubes and
other scary equipment which can overwhelm children will
be camouflaged amongst some bright and funky characters
painted or swinging from the walls.
L-R: Sandy Davis - Executive Manager, Philanthropy WCH Foundation,
Evan Katsaros (LIGC Captain), Cameron Macrow (LICG Committee)
and Monique Krenske -Senior Capital Project Manager, WCH.
Behind the Bubbles
W
ith the ‘champagne season’ just around the corner,
there’s a book about to hit the shelves which will
help Australians hone their champagne palette in preparation
for the ‘fizzy time of the year’ whilst at the same time delving
into the many fascinating stories and legends that exist ‘behind
the bubbles’.
Throughout history there have been so many promises in
a glass of champagne. Written by well-known champagne
connoisseur, author and champagne educator Jayne Powell
– known as Champagne Jayne – Champagnes - Behind The
Bubbles takes the reader on an enchanting journey behind
this magical wine of celebration, luxury and romance.
This lavishly illustrated 240 page coffee table guide
explores the secrets of champagne’s magnetic appeal
from Roman times to today… and in the process unravels
champagne’s unexpected links to French nationhood and its
place in so many historic and well known situations.
“Champagne is a time machine in a glass. When you drink
champagne you’re literally drinking history. There would be
no champagne without the Catholic Church. There would be
no champagne without the French monarchy. There would be
no champagne without the Industrial Revolution,” Jayne said.
Did you know that James Bond author, Ian Fleming’s
favourite seduction technique was to lure the ladies with
champagne and sausages?
Did you know that many of the most successful entrepreneurs
in champagne’s history have been women?
HOTEL SA
Did you know that there are over 21 million bubbles in a
glass of champagne?
Did you know that the champagne drunk by Humphrey
Bogart and Ingrid Bergman as the Germans marched into
Paris and he uttered the infamous line “Here’s looking at you
kid” was Mumm Cordon Rouge?
Champagnes – Behind the Bubbles dips into the fascinating
history behind many of Champagne’s greatest producers
(including Ruinart, Salon, Krug and Pol Roger) and helps the
reader discover the inspirational stories of the remarkable
men and women who have successfully shaped the
champagne industry.
“There’s nobody more passionate about champagne than
me. It’s this passion that I have put into every page of this
book. So, I urge anyone who wants to indulge themselves
in the delectable history of champagne, educate their minds
and their palettes to read my book. That’s not to mention the
dinner party conversation starters that this book can offer,”
Jayne said.
Packed with useful fizz facts, hints and tips, this handy
reference guide is the perfect gift for beginners, champagne
aficionados and experienced hospitality professionals alike.
Order a limited edition, specially dedicated and signed
copy of ‘Champagnes – Behind the Bubbles’ at
www.champagnejayne.com today.
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To find out more information please contact your SA Casella Wines Manager:
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Aaron Richardson SA Area Manager – 0407 710 730
facebook.com/yellowtailaustralia
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ENJOY [YELLOW TAIL] RESPONSIBLY.
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TO W
IN THE KITCHEN
54
A great pair: ‘Spring Whites
and Earthly Delights’
T
he Adelaide Hills Wine Region invites you to enjoy
beautiful wines and remarkable flavours from the spring
garden this year over their ‘Spring Whites and Earthly
Delights’ weekend from October 28 to 30.
Held annually, Spring Whites celebrates the beautiful
white wine varietals the region is renowned for, including
Chardonnay, Sauvignon Blanc, Riesling, Sparkling and Pinot
Grigio, to name a few.
This year acclaimed Culinetic chef, Cole Thomas, has
embraced the alternative by developing a range of
unusual canapés, inspired by often overlooked spring
garden ingredients.
Including plants sometimes considered as weeds, Cole
believes his recipes pair beautifully to bring the tasting notes
of white wine to life. “It is invigorating to cast a creative eye
over often overlooked produce and see how wonderfully
Flame Trees
Smoking Melaleuca Lamb Blooms with Flame Tree and
Burnet Tzatziki
it brings to life the palette and aromas of the unique white
varietals of the Adelaide Hills,” he said.
“Pigface succulent, nasturtium and marigold flowers and
unusual herbs including love lies bleeding and lovage
have been selected to create dishes that reflect a beautiful
interplay between the spring season and the characteristics
of Adelaide Hills white wine. While the unusual ingredients
have lent themselves wonderfully to some fabulous spring
inspired names including ‘Garden Bloody Mary’, ‘Blooms’
and ‘Bird’s Nest’.”
A sample of the culinary creations, matched with Adelaide
Hills Sauvignon Blanc, will be unveiled at the Central
Market Spring Whites and Earthly Delights launch event on
Friday, October 28 from 4:30 – 8:30pm, where VIP passes
boasting special offers from the 20 participating wineries
will be given to 100 lucky market goers.
Ingredients:
Lamb tenderloin
Paperbark sheets (x2)
Flame tree buds
Liquid Nitrogen
Method:
1. Cut the lamb tenderloin into 10cm long strips of 3mm x
5mm dimensions. Season the strips and drizzle with oil
before rolling into pinwheels.
2. Brush the melaleuca bark with macadamia oil and wrap
around lamb pinwheels. Secure with cooking string.
3. Place in preheated 200 degree oven for 4 minutes. Rest
lamb for 2 minutes before removing the paperbark. Insert
skewers.
4. Present the skewers securely perched above a bath of
water.
5. Pour liquid nitrogen into the water immediately prior to
service for the ‘smoky’ effect.
6. Scatter flame tree buds around the service platter and
tzatziki.
Use your favourite tzatziki recipe, and add salad burnet
leaves to taste. Choose only the tender young leaves of the
salad burnet plant and coarsely chop. Add to the tzatziki.
Flame Trees.
HOTEL SA
IN THE KITCHEN
55
Garden Bloody Mary
Heirloom Tomato Bloody Mary with Lovage, Wintermelon
and Love Lies Bleeding
Ingredients:
Heirloom tomatoes, stems & leave removed (enough for 1
litre of juice)
125ml Adelaide Hills white wine
50ml vodka
2 tsp Worcestershire sauce
50g wintermelon – 20g cut to 5mm brunoise
flowers of love lies bleeding for garnish
1 mature lovage plant (with enough stems for required
straws)
10g lovage leaves
four generous splashes of Tabasco
Method:
1. Remove seeds from tomatoes and process along with
30g wintermelon to a smooth texture.
2. Add lovage leaves and parsley and process until
smooth.
3. Combine juice with wine, vodka and Tabasco.
4. Add brunoise melon and garnish with lovage leaves
and love lies bleeding flowers.
Garden Bloody Mary.
CellarSafe CO2
& Dual CO2/O2
5. Cut stems of lovage to use as straws.
PUBS, CLUBS, RESTAURANTS, FAST FOOD, CINEMAS, BARS,
SPORTING VENUES, CRYOGENIC LABORATORIES, HOSPITALS,
UNIVERSITIES, BREWERIES, WINERIES.
Carbon Dioxide, Nitrogen and Argon Cylinder & Pipework Safety
Do you meet the new Australian AS5034 Standard
for beverage dispensing in the hospitality industry?
The Risk: Air Displacement
The Danger: Collapse & Death
No False Alarms; Low Oxygen Alarm Has Alerted Of Expensive Refrigerant Leak.
Over 4,000 x CellarSafe
Units in service in Australia.
Long-Term Low-Maintenance Operation, 5+ Years O2 Sensor, 10+ Years CO2 Sensor.
Oldest Units Installed In 2004 Provide Absolute Assurance Of Field Reliability.
The Best Value Repeater Alarms For All Entrances.
Up to Four Repeater Alarms Available Per CellarSafeTM.
Large Clear Readouts of Carbon Dioxide & Oxygen Levels.
To:
The OH&S/Risk Manager,
Proven Reliability In Pub, Fastfood & Venue & Coolrooms.
Install Crowcon’s Dual CO2/O2 or Single CO2 CellarSafeTM - The Best Safety System
www.ahasa.asn.au
56
Regional Presentation/Lunch
R
egional Presentations were recently held at the Macs
Hotel in Mt Gambier, Middleton Hotel in Middleton
and The Terminus Hotel at Morgan. There was plenty of
interaction and discussion at the recent presentations as a
number of hoteliers required clarification on the many topics
and challenges facing the industry at present.
Our sponsors have the opportunity to network or just spend
time “getting to know you” with many of our members at the
lunch following the regional presentation.
Thank you to all the hotels for supplying the venues and
providing the finest of food to the many hoteliers and
sponsors who attended on the day.
1
HOTEL SA
2
3
4
5
6
7
57
8
9
10
11
12
13
1. Tony Tarzia & Bradley De Luca – Fab Cleaning Services
2. Suzanne Judd – Beachport Hotel; Robbie Warren –
Commercial Hotel 3. Simon Roach & Bianca Dujmovic
– Federal Hotel 4. Simon Livingstone – Bellum Hotel; Leigh
McManus – Lion Nathan; Gary Mcdonald – Commercial
Hotel 5. Sean Holmes – Fosters Group; Tom Stead – IGT
Australia; Mark MIllie – Royal Mail Hotel 6. Sarah & Nigel
Mack – Middleton Tavern 7. Rob Milesi – Murray Bridge Hotel;
Doug Walters – Victoria Hotel; Grant Clarke – TJ Board &
Sons 8. Phil Donnelly – First Degree Commercial Refrigeration;
Tony & Josephine O‘Donnell – Terminus Hotel; Scott Vaughan
– HostPlus 9. Melinda McCauley – Alma Hotel; Tania Buttery –
Accolade Wines 10. Guy Matthews – Matthews Hotel Group;
John Langford – NAI Harcourts Brock Commercial 11. Bruce
Gehling – Lion Nathan; George Giotis – Macmont Gaming;
Rob Higgins – Lancer Beverage Systems 12. Belinda McQuade
– Park Hotel; Victoria Justice – Mt Gambier Hotel 13. Darren
Steele – Steele & Associates Hotel Brokers; Simon Rogers –
Mclaren Vale Beer Company; Terry Austin – Frances Hotel.
www.ahasa.asn.au
58
SELLING YOUR BUSINESS – DON’T
UNDERESTIMATE THE VALUE OF YOUR
COMPANY’S WEBSITE
As printed with permission from The Exit Strategist, Dave Kauppi of http://www.midmarkcap.com
B
usiness owners often contact us requesting an introductory
meeting. They are contemplating the near to intermediate
term exit from their business. The meetings generally have two
major themes: 1. The beauty contest – they want to interview
merger and acquisition firms or business brokers to evaluate
their qualifications and process in comparison with other
competitors and 2. Preparation for Sale – what should we be
doing in anticipation of putting our company on the market?
One of the questions I ask on their first phone call is, “What
is your website address?” As a potential advisor, I want to
go to their site and find out all I can about their business in
preparation for the first meeting. If they respond that they
do not yet have a website, I already know what my top
priority recommendation is in response to their questions on
preparing their business for sale.
“As a potential business
seller, think of your
investment in a web
presence in the same light.”
The spectacular growth of the Internet powerhouses Google,
Yahoo, and Ebay should convince you that the Internet is
dramatically changing the way the world does business.
Think about your own buying habits. It is so convenient
to type in a few key words and have a world of choices
presented on your computer screen. Try this simple exercise.
Do a Google or Yahoo search of some key words or phrases
that a potential customer of your business might use if they
were searching for a vendor of your products or services.
Does your website come up? Click on some of the sites
that come up on the first page of the search. Look at their
websites. Do you think they are getting additional business
based on their search result success? Bet on it!
If you had asked me three years ago if I thought that a
business owner would hire our firm based on finding us on
the Internet, I would have said no. In the last quarter we
have gotten two new engagements based on a client’s initial
HOTEL SA
Internet search. It does not matter what type of business
you run, you simply must have a web presence. At the very
least your company should have a website consisting of
“brochure ware”. That is very simple and inexpensive to
implement. Brochure ware is simply taking your company’s
collateral material and putting it up on a web site. If a buyer
is evaluating several potential acquisitions, the absence of a
website will be perceived as a negative.
If you are able to integrate your website into your customer
service, ordering, order status, documentation, training, etc.,
(eCommerce) your investment could pay huge dividends
when you sell your business. The new reality is that it is
considerably more cost effective to conduct eCommerce than
traditional commerce. The big payoff comes when potential
buyers perceive your eCommerce initiative as scaleable.
My translation of this over used term is that a large increase
in sales can be accomplished with a small increase in
fixed costs. Buyers pay for the potential you create in your
business. Buyers make acquisitions to grow and if that growth
can be accomplished with improving margins, your selling
price will go up.
In real estate, the largest dollar for dollar return on
investment for the home seller is their expenditure on
landscaping. As a potential business seller, think of your
investment in a web presence in the same light.
You may have spent your life’s work building your business
to provide you income and wealth. You prepared and were
competitive and tireless in your approach. Exit on purpose
and do it from a position of strength and receive the highest
and best deal the market has to offer.
SPONSORS NEWS
59
TIPS ON HOW TO USE FACEBOOK
I
am often asked, “Why does my business need to be on
Facebook?” The obvious answer is that it can bring more
people into your bars, restaurant and rooms.
It’s also the world’s most popular social networking site. It’s
the place everyone is going to. Why wouldn’t you want to
be part of that?
Of course, you might answer that you have an older
clientele. But Facebook is not just about teenagers: 38 per
cent of Facebook users are aged over 35.
Over 55 per cent of users are female – in fact, Facebook
is most popular with younger women, so if attracting young
women to your hotel is a business goal, Facebook makes
good sense.
It’s a great marketing tool for making people feel special
with exclusive offers, photos from the weekend etc. And
people who are made to feel special are people who will
return to your business.
Finally, Facebook pages help boost the search results of
your website. If you use the keywords that your site has been
optimized for, such as the name of your hotel, Google will
boost you accordingly.
Specific Tips
Choose a Facebook Page, as opposed to Profiles and
Groups. Facebook Pages are designed for business. Unlike
your personal profile page, Pages automatically accept
anyone who “Likes” them. They then
receive instant updates from your Page.
Make sure you select the correct
category for your business.
Customise your page. A web designer
can do this quite cheaply and quickly. It
helps you stand out from the crowd as
being a place that is really worth a visit.
Don’t post that frequently you drive
people crazy and crowd out their
personal friends. This is rated as the top
annoyance for corporate pages.
On the other hand, if you only post
once a month, don’t expect people to
take notice.
“Users were particularly interested in
getting deals (greed),” researcher Jakob
Nielsen of www.useit.com said. “Yet, while users recognise
that corporate postings are commercial — rather than
friendship-driven — they do resist overly aggressive selling.
Finding the proper balance is crucial.
“Users want postings to be current. One user, for example,
said the information she received on social networks made
her feel like she was ‘the first to know.’ Such feelings give
followers a sense of exclusivity.”
Remember to check your Facebook Insights, which measures
user exposure, actions and behavior relating to your
Facebook Page. By understanding activity and performance,
fans, and trends and comparisons, you are better equipped
to improve your business on Facebook and elsewhere.
If you have any queries about online issues, call Tim Boylen at
Boylen Media (Silver Sponsor) for no-obligation free advice.
P: (08) 8233 9433
If you would like a customised design
for your hotel website, contact Luke
Clayton on 8233 9433 for a no
obligation discussion.
www.ahasa.asn.au
INDUSTRIAL RELATIONS
60
Commonly asked IR questions
I
am unhappy with the performance of a staff member.
What steps do I need to follow in order to terminate their
employment?
The number and type of warnings (eg. first warning,
What are my responsibilities as an employer regarding
paid parental leave?
Paid parental leave is government funded and available
to all full-time, part-time, casual, contract, self-employed
final warning) that must be issued before terminating an
and seasonal workers who meets the eligibility criteria. It is
employee depends on a number of criteria such as the
payable for 18 weeks at the rate of the federal minimum
length of service and employment history of the employee,
wage (currently $589.30 per week).
the seriousness of the incident or performance issue, the
Employers are not responsible for determining whether
evidence available and any mitigating circumstances (eg.
an employee is eligible for paid parental leave. That
personal issues such as an illness).
assessment is made by the Family Assistance Office (FAO).
However, when disciplining or terminating staff, the same
You will receive a letter from the FAO if they have assessed
basic principles of procedural fairness should always be
that your employee is eligible for paid parental leave and
followed:
you are required to process the payments.
Once an employer is notified that an employee is eligible
Step 1: The employee is made aware of the
allegations(s) and, depending on the seriousness
of the incident/allegations(s), may be suspended
on full pay while an investigation is conducted.
for paid parental leave, they will be required to do the
following:
• Provide their bank account details and employee’s usual
pay cycle and pay cut off details to the FAO to ensure that
they receive paid parental leave funds
Step 2: A meeting is held between the employer
and the employee, with both parties given
the opportunity to bring a witness and/or
representative.
Step 3: The employer outlines the allegation(s) to
the employee, identifying the gap between the
required standard of performance/behaviour and
the actual performance/behaviour.
Step 4: The employee is given a reasonable
opportunity to respond to the allegations.
Step 5: Following an assessment of the employee’s
response, a decision is made by the employer
about what, if any, disciplinary action will occur.
Step 6: The employee is provided with written
confirmation of the decision and the reasons for
the decision. The suspension ceases at this point
and the employee either returns to work or is
terminated.
• Provide parental leave pay to their employee for the paid
parental leave period
• Provide parental leave pay as part of their employee’s
usual pay cycle
• Withhold tax from parental leave pay under the usual
PAYG withholding arrangements. Employers will need to
include parental leave pay in the total amounts on the
employee’s annual and part-year payment summary
• Provide a record of parental leave pay for their employee
(usually a payslip)
• Keep written financial records of receipt of paid parental
leave funds from the FAO and of the parental leave pay
provided to an employee.
• Notify the FAO:
o if and when their employee returns to work, before
or during their paid parental leave period;
o if and when an employee is no longer their employee;
o if their bank account or pay cycle changes; or
o if they receive an incorrect amount of paid parental
leave funds from the FAO or if they are unable to
provide parental leave pay to their employee.
Members can contact the HR/IR Team at the
AHA|SA on (08) 8232 4525 for further guidance
on this issue.
HOTEL SA
An employer will never be required to process parental
leave payments until they have received the money from
the FAO.
INDUSTRIAL RELATIONS
61
How do I accrue annual leave and personal leave for my
period, annual leave and personal leave must be accrued
full-time and part-time employees?
on a pro-rata basis for the hours already worked during
Full-time employees are entitled to a minimum of four
that period.
weeks of annual leave (more for shift workers) and ten
What industrial instrument are hotel staff covered by?
days of personal leave (previously called sick leave) per
With the exception of executive staff (eg. venue manager,
annum. Part-time employees are entitled to annual leave
accountant, HR manager) and staff covered by an
and personal leave on a pro-rata basis, based on the
agreement (eg. enterprise agreement, pre-existing AWA’s),
actual hours worked each week. Casual employees are not
almost all staff employed within a hotel are employed in
entitled to annual leave or personal leave.
accordance with the Hospitality Industry (General) Award
Annual leave and personal leave accrues progressively
throughout the year. Most payroll systems will accrue leave
2010.
This modern award has replaced the following awards/
at the end of each pay period. For example, a full-time
NAPSA’s:
employee is entitled to 2.9231 hours of annual leave
• Hotels, Clubs Etc. Award/NAPSA
and 1.4615 hours of personal leave for each thirty-eight
• Clerks (Clubs, Hotels and Motels) Award/NAPSA
ordinary hours of work completed.
• Liquor and Accommodation Industry – Hotels, Resorts
Where an employee finishes work in the middle of a pay
and Gaming (Managerial Staff) Award. HSA
www.ahasa.asn.au
ACCOMMODATION
62
Simon McGrath
AHA|SA Accommodation
Division Chairperson
CORPORATE TOURISM, A BENEFIT TO ALL
I
t’s easy to think of Conferences, Congresses and
International Trade Fairs as events that only fill the four
and five star hotels around town given that one of the
key performance indicators of the Adelaide Convention
Bureau is room nights generated. Granted, most interstate
and international delegates do look for this style of
accommodation to meet their business needs.
On the other hand, it’s easy to forget the vast amount of
income to the state that flows from every major corporate
event that brings incremental visitations to Adelaide and
the state in general. Delegates seldom travel from interstate
or overseas without adding pre or post touring or at least
experiencing some of our hospitality outside of the hotel
accommodating them during their stay.
With this in mind,
the Government is to
be commended for its
commitment to the $350
million extension to the
Adelaide Convention
Centre. This extension will
not only see larger events
choose Adelaide in the
future but also allow us as
a city to compete with the
cities on the east coast.
This commitment provides
the accommodation sector with the confidence that business
tourism is a key strategy for the state moving forward.
Looking to the future, it is critical that the Government
supports the Convention Centre extension now with the
marketing dollars to attract larger events from 2014 and
beyond. This will also provide peace of mind to hotel
owners and developers and tourism operators that are
investing in new facilities and product or updating existing
facilities that demand growth and return on investment has
some foundation.
As the peak industry body sourcing new corporate events
both interstate and overseas, the Adelaide Convention
Bureau requires appropriate funding levels now if they are
to deliver on the larger events in 2014 and beyond. The
days of winning business in particularly international markets
based on great presentations from great people has been
superseded by the need for marketing incentives to be truly
competitive.
In summary, the risks associated with a possible lack
of funding to the
Adelaide Convention
Bureau are two fold.
Firstly, if we are
not competitive in
securing business, the
planned infrastructure
may never meet its full
potential or provide
investors with a true
return on investment.
Secondly, we risk
not only losing out
to other destinations but not even being competitive at the
bid stage. With this in mind, it is pleasing to hear positive
discussions to discussions are underway and the AHA looks
forward to contributing to ensure the destination is adequately
“This commitment provides
the accommodation sector
with the confidence that
business tourism is a key
strategy for the state moving
forward.”
HOTEL SA
resourced to market Adelaide as Australia’s convention city.
63
IGT names Andrew Neagle new Sales
Director for Australia and New Zealand
I
nternational Game Technology (IGT) recently announced
the appointment of Andrew Neagle as Sales Director for
Australia and New Zealand. In this role, Andrew will be
responsible for further growing IGT’s long-term customer
relationships and increasing IGT’s presence at the forefront of
the Australian and New Zealand gaming industry in casinos,
clubs and hotels.
Andrew joins IGT with extensive experience in the gaming
industry, following a high-profile and distinguished career at
Aristocrat in key management and strategic roles, including:
managing director for New Zealand, vice president of Sales
(USA), and strategic business development in the Australian
and Asia Pacific regions.
“Andrew takes over the role from Norris Goudy who, over
the last six years, has been instrumental in guiding us to our
leadership position in the industry. Norris will continue to
assist IGT with various strategic initiatives in the Asia Pacific
region,” Andrew Hely, Vice President, Asia Pacific at IGT
said.
“Andrew Neagle joins us at an exciting time as we continue
to invest heavily in the Australian and New Zealand markets.
So, of paramount importance to us, was further strengthening
our customer relationships and continuing to grow IGT’s
leadership in games, systems and services. Andrew was
the perfect fit for us as he already has a wealth of industry
knowledge, strong customer relationships and a strategic
insight that I’m confident will rapidly ensure he is an asset, not
just for IGT, but for our valued business partners.”
More than just an ATM
If you don’t have an ATM, you’re
missing out. AHA|SA sponsor,
Customers ATM, explains why.
The rationale for having an ATM is simple – an ATM means
more cash, more customers and more sales.
But did you know that your ATM can be a multi-media
promotional tool that you can use to promote in-house
specials or events and build customer loyalty?
AHA|SA sponsor, Customers ATM, will work with you to do
this at no extra charge. You can use your ATM to run your
own advertising or you can take part in Customers ATM’s
large-scale promotions.
Most recently, Customers ATM has been running Movie
Mania across more than 1600 of its ATMs nationwide.
This exciting promotion provides Movie Mania vouchers to
everyone who uses a participating ATM, as long as they
request a receipt.
The voucher is printed at the top of the ATM receipt on the
front. Then your customers simply go to the Movie Mania
website to find out what they’ve won and the prize is either
emailed or posted to them straight away.
Prizes include flat screen TVs, a year’s worth of movie
tickets, double Gold Class passes, double movie passes,
single movie tickets and buy-one-get-one-free movie ticket
vouchers.
Customers ATM Marketing Manager Rohan Martin said
another great way for hotels to get more from their ATMs
was to run on-screen advertisements for in-house specials or
events.
“The ATM provides a unique opportunity to communicate
with your customers, one on one,” Mr Martin said. “You can
drive sales by advertising happy hour or other promotions on
screen and put the call to action directly into your customers’
hands by using the ATM to dispense a voucher or coupon.”
Customers ATM operates the Extracash ATM network –
Australia’s leading brand for the gaming and entertainment
industry.
P: 1300 305 600
www.ahasa.asn.au
G
aming Care is the Hotels Responsible Gambling
Early Intervention Agency, and is an initiative of
the AHA|SA.
Gaming Care is a recognised industry body, and its role
is to assist venues with compliance and to minimise the
harm caused by problematic gambling behaviour in all
South Australian Hotels with gaming machines. Gaming
Care achieves this by working with venue staff, Gambling
Help Services and other relevant Government and Non
Government Community Service organisations.
Some of our duties include:
Assisting gaming licensees, managers and gaming staff
in the early identification of, and support for patrons
who may be at risk of or experiencing difficulties with
their gambling behaviour.
Assisting in developing and promoting initiatives,
programs and venue policies designed to address early
identification of problematic gambling behaviour.
Providing practical assistance to managers and staff
in relation to compliance with regulatory Responsible
Gambling and Advertising Codes of Practice.
Undertaking audits to assist gaming venues comply with
the regulatory codes of practice with a particular focus
on patron intervention.
Gaming Care has developed a Responsible Gambling
Document to assist venues to implement and comply with
a range of regulatory requirements.
For any assistance or information, please contact Gaming
Care and ask to speak with your local Gaming Care Officer.
HOTEL SA
Telephone: 08 8100 2499
Facsimile: 08 8232 4979
Email: [email protected]
4th Floor AHA|SA House
60 Hindmarsh Square
Adelaide SA 5000
65
GM’s
REPORT
Servo’s Bid to Sell Alcohol
By Ian Horne, AHA|SA General Manager
“T
here is no credible reason why convenience stores
should not be permitted to sell alcohol” – the
Australasian Association of Convenience Stores said
(Advertiser September 8, 2011).
The front page Advertiser story quoted above suggested
a major push for relaxing of liquor retailing legislation with
package sales to be available from convenience stores and
service stations.
This is nonsense. The Australasian Association of Convenience
Stores (they represent Caltex, Mobil, 7-Eleven and others) has
included the concept of alcohol sales in service stations in a
submission to the Productivity Commission (PC).
Of course the PC does not regulate liquor; the State
Governments are responsible for liquor regulation.
And yes there are many credible reasons why alcohol should
not be treated as a magazine, chocolate bar or mobile phone
recharge sale. Here is just a couple:
• Any expansion of packaged liquor availability would be at
the expense of existing small/medium retailers (hotels and
freestanding bottle shops). This is because the service station
sector is totally dominated by the national and multinational
corporations – NOT as is implied “independent” business
interests. These are the very interests that have seen small
service station franchisees and independents effectively
eliminated from petrol retailing in the major cities and rural
centres of Australia.
• The obvious core issue is that alcohol is treated differently
to breakfast cereals and milk because of the consequences
of its misuse. This is emphasised by the political and
media attention the product receives with concerns over
binge drinking and alcohol related violence. That is why
the products sale, supply and consumption on regulated
licensed premises is restricted to 18 year olds and older.
This deregulation call comes at the same time the health
lobby seeks to drastically reduce consumption by applying
massively heavy alcohol taxes on consumers and industry. The
health lobby already argues that an increase in availability
will increase consumption.
• Then there is the consumer. The competition in retailing of
package liquor is vigorous. That is an understatement. It is
difficult to find any suburb in a major city that does not have
access to several diverse retail alcohol outlets, be they a Big
Box, a drive-in or purpose built bottle shop. Small retailers
are already in a competitive battle with the major grocers
as a result the range and diversity of the consumer offer is
huge. What value to that highly regulated but enormously
competitive model would availability of alcohol sales in
service stations add? None. It would simply undermine the
offer and therefore the viability of smaller competitors.
“There are many
credible reasons why
alcohol should not be
treated as a magazine,
chocolate bar or mobile
phone recharge sale.”
• No business operator is excluded. Any person can today
apply for a retail liquor merchant’s licence. There is no
exclusive club. Yes the barriers to entry are high but those
barriers are created by Government not Industry and they
are not designed to protect the Retailers but in the interest of
the community.
Cont. over page...
www.ahasa.asn.au
66
GM’s report continued...
All that aside, there is no move to deregulate availability in
SA and even if such a move were on someone’s agenda the
AHA|SA remains committed to maintaining a structured liquor
regime that has a role for small/medium independent retailers.
Apparently Norway now irrelevant
to Gaming Pre-commitment Debate
W that’s what Federal Minister for Community Services
Well
Jenny Macklin inferred in a press release on September 14.
Some brief background. Norway removed approximately
18,000 privately operated ‘slot’ machines in 2007 and
replaced them with up to 10,000 government owned and
allocated video lottery terminals (they just happen to be
manufactured by a subsidiary of Australia’s Aristocrat) from
2009.
Norway is the only example of mandatory pre-commitment in
the world. The Norwegian system requires registration by all
players, requires a personal card to play machines (no cash or
cash payouts) and has various features that send warnings and
messages to players about risky play etc.– sound familiar?
As a result of this massive experiment, Norway has been
a virtual magnet for researchers, bureaucrats and Industry
flocking to see how it works. Norway has been held up by antigamblers as proof that mandatory pre-commitment works.
Now the Minister declares:
“Norway did not have poker machines because they were
banned in 2007 and removed entirely from the market.”
“New video lottery terminals were introduced in 2009
which are nothing like Australian poker machines,” she said.
“The introduction of pre-commitment in Norway was actually
the introduction of a new form of gambling - video lottery
terminals.”
A Question for the Minister. If Norway is not relevant
because they have an entirely new form of gambling and
the Gillard/Willkie agreement does not envisage replacing
Australian gaming machines or the ownership structure, where
in the world is there any experience that says Willkie’s multibillion dollar fishing trip (paid for by clubs and hotels) has any
evidentiary basis?
Of course the Federal Government supports Wilkie because
Wilkie says he will pull the trigger on the Government if he
doesn’t get his way. This “new paradigm” in Australian politics
is just more of the same self interest and political survival. HSA
Office Holders
Administration
Contact
Street Address:
Level 4, 60 Hindmarsh Square, Adelaide SA 5000
Ian Horne
General Manager
Postal Address:
PO Box 3092, Rundle Mall SA 5000
Trevor Evans
Industrial Relations & Human Resources
Telephone:
(08) 8232 4525
Brian Smith
Membership & Business Services
Toll Free:
1800 814 525
Katherine Taylor
Government & Public Affairs
Fax:
(08) 8232 4979
Lucy Randall
Events & Sponsorship
Email:
[email protected]
Bronte McCarthy
Finance & Administration
Web:
www.ahasa.asn.au
Chris Thomson
Licensing & Gaming
Wally Woehlert
General Manager of Gaming Care
Rhonda Turley
Executive Officer of Gaming Care
Wendy Ettridge
Executive Officer HGT
Council
Executive Council
Peter Brien
Mark Davies
Danielle Donaldson
Jeff Ellis
Jason Fahey
Trent Fahey
Tony Franzon
Andrew Gunn
Graham Hobbs
Alison James
Greg Maitland
Guy Matthews
Scott Matthews
Melinda McCauley
David Papps
Andrew Plush
Shane Roberts
Matt Rogers
Santo Scaglione
Craig Williams
Peter Hurley
President
David Basheer
Vice President
Matthew Binns
Deputy Vice President
Richard Lovell
Secretary/Treasurer
Chris Branson
Peter Jones
Publisher - Boylen Media Ph: 08 8233 9433 Address: Level 3, 47 South Terrace, Adelaide, SA Web: www.boylen.com.au
Tim Boylen
James Murphy
Kent Humphrys
HOTEL SA
Managing Director
Editor /Journalist
Sales Director
[email protected]
[email protected]
[email protected]
Jon Bush
Cindy Ridgwell
Lili Dare
Product Sales Manager
Studio Manager
Creative Designer
[email protected]
ONE INVOICE
TJS Services will provide you with one invoice – regardless of
how many of our services you have used. Now that’s EASY!!
ENVIRONMENTAL FOCUS
OUR
SERVICES
TJS Services is dedicated to preserving environment. We
put maximum effort in to considering the environment
through all our practices;
• All cleaning products used by TJS Cleaning Services are
derived from natural and renewable sources such as
corn husk, citrus oils, calcite salts and silicates.
• Advanced water saving technology and recycling systems
mean TJS Services use 97% less water than typical
cleaning companies.
TJS services provides quality management across
the Hotel, Clubs & Resort sectors, priding itself as
the one place to go for all cleaning, services and
maintenance needs. We provide our clients with more
than just a cleaning system – we also provide quality
maintenance and Facility Services. Facility Services
and general maintenance includes pest control,
waste, and recycling management, consumables
distribution and management as well as washroom
and sanitary services.
Here is a few reasons why TJS Services can make your
maintenance, cleaning and repair headaches dissolve...
24 HOUR HELP DESK
We have a 24 hour help desk, so those unfortunate
emergencies in the middle of the night or during your
busiest times can be attended to by calling one number
1800 857 737
1800 TJS SERvices
• TJS Services save plastic by re-filling all of our product
containers from bulk sources.
• TJS Services is dedicated to recycling all waste paper,
glass, plastic and aluminum responsibly via collection
systems in all TJS offices, workshops and stores.
• TJS Services is committed to the eradication of cleaning
products which damage the environment such as CFC’S
and harmful bi-products.
CLIENT SERVICE PLAN
Our approach to service is providing each client with a
tailored service plan. By understanding our clients needs
and developing a plan that meets all requirements. We aim
to deliver quality service that generate cost savings and
time savings.
The TJS Client Service Plan is integral to the way we do
our business.
Here is an outline of TJS Facility Services we provide:
Air conditioning & Heating, Grounds Maintenance, Commercial Cleaning, Chemicals,
Pest Control, Carpet Sales & Laying, Handy Man Services, Kitchen Equipment, Security,
Painting & Tiling, Waste Removal, Gutter & Roof Cleaning, Graffiti Removal, Sanitary &
Washroom Services and Consumables.
And we can manage:
Electrical Maintenance, Locksmiths, Plumbing Maintenance, General Carpentry Works
and Glaziers.
kwp!YAL10257

WIH Conference National AHA Award Winners

Transcription

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