Hotel SA August 2023

THE OFFICIAL PUBLICATION OF THE AUSTRALIAN HOTELS ASSOCIATION (SA BRANCH) AUGUST 2023 

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Shortcut to Stories 

AUGUST 2023 

Click here 

SA’s Best Burger 

A tinge of nostalgia for SA’s 

Best Burger 

Click here 

Scott’s Spot 

Publican tales and photos from the 

last couple of months by our roving 

reporter, Scott Vaughan. 

Click here 

Publican Profile 

David Carr introduces the Ceduna 

Foreshore Hotel Motel. 

Click here 

Women In Hotels 

Conference 

Bianca Dawson will speak about 

a wide range of hospo issues. 

Click here 

Workplace Relations 

When does a demotion amount 

to a termination? 

Click here 

Credit Card Surcharges 

Credit cards have become the 

preferred payment method for most 

patrons and guests. 

I N T H I S I S S U E 

04 From the President 

06 From the CEO 

08 A tinge of nostalgia for 

SA’s Best Burger 

10 Scott’s Spot 

12 Regional Presentations 

14 Publican Profile 

18 2023 Women in Hotels Conference 

19 Staff Excellence In The Spotlight: 

Bianca Dawson 

20 Workplace Relations 

24 How we should let members know 

they can pass on credit card fees 

26 How to write an annual Hotel 

Business Plan 

28 AHA|SA Corporate Partner Directory 

29 Gaming Care 

30 AHA|SA Corporate Partners 2023-24 

31 Licensee Transfers, New Members, 

AHA|SA Office Holders & Publisher 

Adelaide’s Best Hotel 

Website Design Company 

boylen.com.au 

W W W . A H A S A . A S N . A U | Hotel SA | 3

WHY WFH NEEDS 

TO END 

From the President 

DAVID BASHEER 

The two years of business 

interruption caused by Covid 

created two classes of people. 

There were the 76% of people 

whose income was either not 

affected or their income actually 

increased. 

The 76% of South Australians 

whose livelihood was unaffected 

can not be expected to understand 

what it was like for the rest of us, 

living press conference to press 

conference, not knowing if you were 

going to earn an income next week. 

So why are we still dwelling on the 

pandemic past? 

Because just as the pandemic 

created two classes of employees, 

so has the work from home craze. 

There are those who jobs allow 

it, and those who don’t. And 

unsurprisingly, there is a parallel 

between those who were and were 

not negatively impacted financially 

by Covid. 

The recent staggering concession 

by the Federal Government to give 

Commonwealth public servants 

total freedom to work from home 

has exacerbated the culture 

that somehow it is unfair for an 

employer to expect their employee 

to show up in the office to work. 

And there are an awful lot of them! 

They once filled city office towers 

and supported the wider external 

economy. Their support created and 

maintained a significant number 

of jobs. 

Does it matter that the taxpayer is 

now forking out money to pay the 

rents on these unused office blocks? 

Spending someone else’s money is 

a comfortable proposition. 

But there is an upside. The 

work from homers now have 

exceptionally fit labradors and 

perfectly manicured front and 

back lawns. 

Compare that to hospitality workers 

who love their job and accept that 

part of the deal is that they have 

to get dressed, commute to their 

workplace and be available to serve 

the work from homers when they 

do choose to venture outside their 

home office. 

It is causing friction within our 

pubs. Most of our roles can not be 

performed remotely, but some back 

office roles can. Does an employer 

buckle like the Federal Government 

and allow the payroll clerk to work 

from home, thus causing disunity 

with the service staff? 

The AHA|SA joins the Property 

Council in urging our State 

Government not to fall in line 

with their Federal colleagues and 

introduce similar measures here. 

Writing in The Advertiser last month, 

Property Council CEO Bruce Djite 

noted that could mean 100,000 

State employees never returning to 

their offices again. 

The impact on our relatively small 

State economy would be terminal. 

Djite noted: “Such a policy would 

shatter small businesses and 

cause an unnecessary increase 

in unemployment, disincentivise 

investment and weaken payroll tax 

revenue.” The AHA|SA fully endorses 

those comments. 

There are elements of the work from 

home culture that are attractive. 

But it’s another concession to 

productivity at a time when the 

economy is struggling to keep 

up. Society is becoming so overly 

focused on the American-style 

‘rights of the individual’ that the 

needs of the greater good – via the 

economy - is being lost. 

SA STILL LEADS GAMING CARE 

In mid-July, with no consultation 

with industry, Victoria’s Andrews’s 

Government issued a media 

release on a Sunday morning that 

announced reforms to the operation 

of gaming machines in that state. 

The reforms include: 

• Load up limits – capped at $100, 

down from the current $1,000 

• Mandatory closure periods 

(except for the Casino) of six 

hours, up from the current 

four hours 

4 | Hotel SA | www.ahasa.asn.au Back to Contents

F R O M T H E P R E S I D E N T 

“But there is an 

upside.The work 

from homers now 

have exceptionally 

fit labradors 

and perfectly 

manicured front 

and back lawns.” 

• All new EGMs to spin at a rate of 

three seconds per game. 

There were also announcements 

around mandatory pre-commitment 

and carded play that will be 

introduced subject to “thorough 

consultation with industry through 

an implementation working 

group”. There was a ‘promise’ that 

it will take into account trials in 

other jurisdictions and the Crown 

Melbourne experience, which will 

have mandated pre-commitment 

and carded play on all EGMs by the 

end of 2023. 

It is another example of a State 

Government chasing reform without 

proper consultation. 

Whilst these reforms generated 

considerable publicity, the AHA|SA 

has been quick to point out to our 

local Members of Parliament that 

Victoria’s proposed actions still fall 

short of matching South Australian 

harm minimisation standards. 

We have had $100 load up limits 

since 2020, a mandatory six-hour 

closure for two decades, and the 

three second spin rate is now 

commonplace. 

South Australia is still ahead of the 

game as the only jurisdiction with 

facial recognition technology and 

Automated Risk Monitoring. That 

is in addition to our nation leading 

training through Gaming Care. 

It is curious that gaming found itself 

back on the national agenda after 

several of our casinos fell foul of 

authorities with money laundering 

issues. So why is it that the 

Victorian announcement appears to 

target ‘Mum and Dad’ operators? 

It’s yet another sugar hit for the 

unregulated online space. 

Comparisons with Great Britain in 

terms of gaming are rarely useful, 

as their land-based environment 

is very different to ours, but the 

UK Government have announced 

a White Paper into assisting pubbased 

gaming to succeed as a tool 

to combat the rapid and dangerous 

growth in on-line activities. 

An interesting approach! 

TOURISM AUSTRALIA 

APPOINTMENT 

It was fantastic to learn that our 

outgoing CEO, Ian Horne, has 

been appointed to the board of 

the nation’s most prestigious 

tourism body, Tourism Australia 

(TA). This is great recognition of 

our newly merged accommodation 

organisation Accommodation 

Australia and the AHA, both locally 

and nationally. It is also a wonderful 

recognition for Ian. 

Whilst his advocacy in liquor and 

gambling was what often attracted 

the media headlines, he has a 

strong background in tourism and 

accommodation, and regularly 

held important discussions with 

Government on behalf of our 

members with accommodation. 

Ian’s past appointments include: 

• South Australian Tourism 

Commission: Board Member 

2006 to present 

• Adelaide Venue Management 

Corporation: Board Member 

2023 to current 

• Business Events Adelaide: Board 

Member & Deputy Chairperson 

2015 to present 

• SA Minister of Tourism’s Advisory 

Board: Member 1990 to1993 

• SA Tourism Industry Council 

(SATIC), forerunner to TiCSA: 

Chairperson 1990 to 1992, 

Vice Chair 1988 to 1990, Board 

member1987 to 1998 

• Adelaide Convention & Tourism 

Authority, now Business Events 

SA: Board member 1988 to 1993, 

Treasurer 1989 to 1990, Vice 

Chairperson 1990 to 1992. 

Ian replaces AHA (WA) CEO, Bradley 

Woods, who has retired from the 

TA Board after two terms, and 

ensures the AHA’s voice and now 

that of Accommodation Australia, 

continues to be heard at the highest 

levels of Government. 

David Basheer, 

AHA|SA President 

Back to Contents www.ahasa.asn.au | Hotel SA | 5

EVOLUTION NOT 

REVOLUTION – 

INTERNAL REFORM 

From the CEO 

ANNA MOELLER 

Prior to commencing my role 

as Chief Executive Officer of the 

AHA|SA Branch I spoke about my 

intention that moving forward 

would be a process of evolution, not 

revolution. 

At the same time as states across 

the nation propose and contemplate 

quite sweeping reforms, particularly 

in relation to gaming, we too have 

engaged in a process of far less 

revolutionary internal reform. 

Positive progress and growth 

are especially satisfying (and 

streamlined) when existing staff are 

identified as having skill sets that 

can be embraced and utilised for 

the benefit of both the organisation 

and our members. 

I am happy to announce that several 

staff members will be expanding 

their roles to in turn optimise the 

service and support that we are able 

to deliver to industry and individual 

businesses. 

Our Workplace Relations service will 

now incorporate both Liquor and 

Gaming services that we provide 

to members. In addition to existing 

staff we will grow the team with an 

additional recruit possessing skills 

across all three jurisdictions. 

“Our Workplace 

Relations 

service will now 

incorporate 

both Liquor and 

Gaming services 

that we provide 

to members.” 

Further to the creation of 

Accommodation Australia, the 

result of a merger between the 

Accommodation Association 

of Australia and Tourism 

Accommodation Australia, our 

focus on the tourism sector will 

be enhanced and resourced 

accordingly. 

Our presence in the communications, 

social media and digital marketing 

space will substantively increase 

in order to grow the profile of the 

association, our individual members 

and our industry. 

Finally additional resources will 

be injected into government 

relations and advocacy, stakeholder 

engagement and networking, 

providing greater connectivity with 

those that have the power to control 

our destiny as an industry. 

To find out more about these 

changes and who will be doing what 

where tune into my short video for 

this month. 

Anna Moeller, 

AHA|SA CEO 


F R O M T H E C E O 

Watch Video 

Watch Video 

The Gaming Care Team is being restructured and expanded to 

provide better services to members. See video on page 7 for details. 


B E S T B U R G E R 

Winning burger by Griffins Hotel 

Chef, Luke Brabi. 

A tinge of nostalgia 

for SA’s Best Burger 

SPONSORED BY: Thomas Foods Australia 

TYLER MAUND 

Sitting in the backseat of his parents’ 

‘car, stuffing a handful of French 

fries between the pattie and bun 

of a delicious burger, is a vivid 

memory for Griffins Hotel Chef Luke 

Brabin, the winner of SA’s Best Pub 

Burger 2023. 

“It’s a bit of nostalgia from what you 

remember of your childhood,” said 

Luke, who began at the Griffins Hotel 

in February this year. 

“I grew up getting cheeseburgers 

and chucking the chips in, this 

burger is a play on that and it gives 

you that texture.” 

Crispy French fries were just one 

of several crucial ingredients that 

elevated Luke’s burger over his 

competitor’s, as twelve finalists from 

SA’s best hotels had their burgers 

judged by an expert three-person 

panel on July 18. 

2023 marked the 15th annual 

running of the AHA|SA Pub Burger 

Challenge, featuring 40 entries from 

across South Australia. 

The burgers were critiqued against 

a range of criteria, including 

presentation, ingredients, taste, 

meat content and value for money. 

Although confident he had a burger 

that could get tongues wagging, 

being officially labelled as South 

Australia’s best was satisfying for 

Luke, especially when directly pitted 

against other exceptional chefs. 

“It always feels rewarding when 

there are quite a few entries and 

competition,” he said. 

“I know the products that we are 

using are top notch, they speak 

for themselves. 

“Chefs are chefs, but we are nothing 

without the produce to be honest.” 

WINNING INGREDIENTS 

Luke’s winning creation this year 

was a mouth-watering wagyu beef 

burger, featuring Mayura station 

wagyu beef, smoked barossa bacon, 

ketchup, chimichurri, tomatoes, 

pickles, cos lettuce and of course – 

crispy french fries. 

It is impressively the second time 

that Brabin has won the challenge, 

winning the SA Pub Burger title in 

2019 whilst working as executive 

chef at the Feathers Hotel. 

“This year’s burger was different 

to 2019, but similar in some ways,” 

he said. 

“It is the same beef from Mayura 

Station down in Millicent, which is a 

no-brainer for me because it’s such a 

great product. 

“It’s a bit of a different burger flavour 

wise, has a bit of a punch, and a few 


B E S T B U R G E R 

huge influence on his early days in 

the kitchen. 

“I grew up always in the kitchen with 

granny,” he said. 

“My granny was a phenomenal cook, 

she guided me. 

“She was a real inspiration, and then 

it passed down through my mother.” 

little intricacies that we put in there 

that set it apart from the others.” 

The process of architecting the 

perfect pub burger doesn’t happen 

overnight, and for Brabin, it starts 

with backing his own judgement, 

basing the burger on what flavours 

he enjoy and listening to feedback 

he receives from those who taste it. 

“It’s about finding what works, what 

I like to eat, the flavours I like to eat,” 

he said. 

“I love making 

people smile 

through food.” 

“I put that out and see what people 

like, get the feedback, and if it’s good 

we stick with it.” 

It is a procedure that involves trial 

and error, with plenty of tinkering 

with ingredients necessary before 

arriving at the end result. 

“If you’ve got a salty sauce and 

pickles that are also full on, you have 

to watch the levels, so there is a bit 

of playing around to ensure it is not 

too in your face. 

“You have got to balance the 

seasoning of it and the texture, 

which is why I added in the really 

crispy French fries.” 

DOUBLE CROWN FOR LUKE 

It’s a winning formula that seems 

to be standing the test of time, and 

with 20 years of experience as a 

chef, it’s no shock to see Luke win 

the challenge for a second time. 

“The old fella’s still got it,” he 

laughed. 

At 41 years-old, Brabin is certainly 

no ‘old fella’ in chef terms, but he 

possesses a wealth of knowledge 

that has been curated through 

valuable career experiences both 

home and abroad. 

Brabin began his journey in the 

hospitality industry at the Hilton 

Adelaide in 2003, where he served 

his apprenticeship and worked under 

renown chef Cheong Liew, before 

embarking on a new challenge in 

Melbourne in 2009. 

His experiences in Melbourne 

saw him working as a sous chef 

in Gordon Ramsay’s restaurant 

Maze, before executive chef roles 

at The Botanical Hotel and Half 

Moon Hotel. 

After his time in Melbourne, 

Brabin moved to China to work 

as the executive chef at the Regal 

International East Asia Hotel 

in Shanghai. 

FAMILY PASSION 

Three chefs competing in 

SA Best Burger Challenge. 

Whilst these career moves have 

helped shape Luke into the chef he 

is today, an early introduction into 

cooking through family was where 

he discovered his passion. 

Originally from New Zealand, his 

family moved to Australia when he 

was just three months old, and he 

credits his grandmother for having a 

With a national chef shortage still 

impacting Australian kitchens, Brabin 

admits that the industry has its 

challenges. 

“It’s getting a little bit better, but in 

terms of quality across the industry it 

is a problem,” he said. 

“Since Covid, a lot of people have left 

the industry, which is hard.” 

THE MODERN CHEF 

Whilst the nature of life as a chef 

can be demanding, Luke believes 

there are ways of making it easier 

on people, and he prioritises being 

accommodating of his own staff. 

“I balance my kitchens, people get 

nights off every week, especially 

people that have children,” he said. 

“I’ve got two kids and I never miss 

Saturday sport. 

“It’s just about people being 

understanding of other people, and 

not expecting what was expected 

years and years ago. 

“It has changed a lot, for the good 

of chefs.” 

JOYS OF BEING A CHEF 

For any young person considering 

embarking on a career as a chef, 

Luke believes life in the role can be 

incredibly fulfilling, and citing the 

opportunity to make other people 

happy through your own creation. 

“It’s just about making other people 

happy through food,” he said. 

“I know for me it’s such an important 

part of my life at home, and for 

my kids. 

“At home we grow all our own 

vegetables and chickens, we live in 

the country, and it’s a big part of my 

family and I like to bring that to work 

and share that with others. 


O N E F O R T H E R O A D W I T H V A U G H A N Y 

SCOTT’S 

SPOT 

BY SCOTT VAUGHAN 

Hello all and welcome to the latest edition of Scott’s Spot. 

OFFICE NEWS 

Not a heck of a lot to report, 

however there was some concern 

for Workplace Relations Manager, 

Owen Webb. Unfortunately, when 

walking through Rundle Mall on a 

wet day, Owen has a tendency to 

slip and slide down the 528 metre 

paved thoroughfare. Of concern is 

that he talks himself into this at the 

start of each journey. 

This photo was taken last week by a concerned 

pedestrian however I can assure all our members 

that Owen is safe and well. 

Watch Video 

REGIONAL MEETINGS 

There have been two regional 

meetings since the last edition 

hosted by the Hotel Augusta 

in Port Augusta and the Hotel 

Renmark in the Riverland. 

Massive thanks to these venues 

for hosting, with attendances once 

again incredibly strong from both 

members and corporate partners. 

Enjoy the super sister chat with 

publicans Heidi and Penny 

from the Hotel Augusta regarding 

their foray into the hotel industry 

and their recent freehold purchase 

of the hotel. 

Unbeknownst to Gary and Didier, 

they were spotted in the board room 

surveying a new construction site 

across the road on Grenfell Street 

next to The Griffins Hotel . Pretty 

normal I guess, however wearing 

safety helmet and high vis was a 

little odd I would have thought! 



If you have any entertaining 

stories and photos to 

share, please email them to 

svaughan@ahasa.asn.au . 

PLEASE ENJOY THESE PHOTOS TAKEN OVER THE LAST FEW MONTHS 

The stunning dining room renovation at the Lonsdale with full renovations to be completed for the 

Spring season. 

The Excelsior Hotel glowing on a brisk 

winter’s day. 

Was great to catch up with publicans, Craig and 

Tammie from the Swan Reach Hotel at the 

Renmark regional. They are doing great things, so 

go for a drive to check the pub out. You will be well 

looked after. 

Welcome to Travis Blundell, new publican at the 

Lobethal Hotel , pictured admiring his beer 

pour! 

Welcome to the recently opened Bute Hotel , 

who are now members of the AHA|SA. 

Peninsula Hotel new accommodation suites 

ready to take bookings. 

Outdoors at the Loxton Hotel . 

Scott “Benno” Bennett patrolling the bottle shop 

at the Hotel Royal , Torrensville. Stunning 

redevelopment nearing completion. 

The stylish Salt at the Elliot with Events Manager 

Ryan Smith, along with publican Matt Kelly. They’re 

looking forward to hosting the regional meeting in 

late August. 



REGIONAL MEETINGS 

It was fantastic to see a large turnout to the AHA|SA regional meeting in Port Augusta at Hotel Augusta 

on 11 July. Massive thanks to the wonderful publicans, Heidi and Penny for hosting this event along with their 

incredible team. The food and hospitality was amazing. 

It was also a fantastic Regional Meeting at the beautiful redeveloped Hotel Renmark on 25 July. 

A big thanks to Darren Baker and his wonderful team for hosting. 

To all of our hotel members and corporate partners who attended in large numbers, thank you for making these 

days so worthwhile and enjoyable. 



R E G I O N A L M E E T I N G S 


P U B L I C A N P R O F I L E 

The exterior of Ceduna Hotel. 

SA’s Best Kept Secret? 

BY DION HAYMAN 

Famous for its Oysterfest that lures 

5,000 devotees annually, Ceduna 

might have also earned the moniker 

as the ‘Pleasantly Surprised’ Capital 

of Australia. 

It’s a backhanded compliment 

David Carr hears repeatedly from 

first-time visitors, who find both the 

Ceduna Foreshore Hotel Motel and 

its environs delivering beyond their 

wildest dreams. 

David has been CEO of Ceduna’s 

waterfront hotel since 1995 and 

braces himself on any given 

morning he wonders through the 

bistro as hotel visitors enjoy a free 

continental breakfast. 

“I have so many tourists who come 

through and say Ceduna’s a lot nicer 

than they thought it was or ‘I can’t 

believe you’ve got this hotel here’,” 

David said. 

“And I say, ‘I have to put up with this 

every day!’” 

The admiration is no surprise to 

David who dusts himself down with 

picture postcard views across Murat 

Bay on call. 

It’s got a bit to do with his 

longevity at the 57-room beacon 

of the famous road stop between 

Australia’s west and east coasts. 

That and his fervour for giving back 

to the town and its people. 

COMMUNITY OWNED 

The Foreshore has been a 

community-owned hotel since 

1949 and also runs the adjacent 

caravan park. 

“It’s very fulfilling, I’m very proud 

and passionate about the hotel 

and its position as a community 

benefactor,” he said. 

Every dollar spent is used to 

underwrite local projects, sponsor 

sporting teams or is reinvested in 

the hotel. 

“I say to people, ‘it’s not my hotel, it’s 

our hotel’. 

“And the more they frequent our 

hotel, the more funds will be 

available for sponsorship and 

improvements. 

“I look at all the organisations, how 

else are they going to get funding? 

“We can help a lot of them so they 

don’t have to spend their time 

fundraising which improves the 

quality of life for everyone living in 

Ceduna.” 

For example, the hotel put $200,000 

towards building the new modern 

playground on the Ceduna 

foreshore. 

It sponsors the New Year’s Eve 

fireworks and assists local sporting 

clubs, including tennis, cricket, 

bowling, athletics and junior 

dancing. 

The Foreshore also commits 

$50,000 a year to the Western Eyre 

Football League and $30,000 to the 

Netball Association. 

OYSTERFEST SPONSORSHIP 

By far its biggest annual 

sponsorship is the $75,000 it 

outlays on the Oysterfest, held each 

year since 1991 on the October 

long weekend. 

It’s a festival which more than 

doubles Ceduna’s population of 


R EPGUIBOLNI AC L A N M EP ER TO IFNI GL SE 

David Carr with grandson. 

around 3500, as around 24,000 of 

the bivalve molluscs are shucked 

and served in a multitude of ways. 

David takes a long-term view about 

the Foreshore’s decision to back 

the festival. 

“We acknowledge that the 

Oysterfest is the single largest 

advertisement for Ceduna,” he said. 

“We promote it and the benefit for 

us, after you take the sponsorship 

out, is less than break even but 

it’s such a large focal point for 

the town.” 

The hotel bargains on return 

business to justify its spend, as 

well as the desire to support and 

maintain the prestige of Ceduna’s 

unofficial title. 

“We all hang our hats on the ‘Oyster 

Capital of Australia’. I think (we have 

it) because our council jumped on 

that name first.” 

It is one which some rival west 

coast and interstate towns may 

dispute but David is adamant it is 

deserved. 

“I would think the volumes of 

oysters between Smoky Bay and 

Ceduna would exceed the volumes 

out of Coffin Bay.” 

But neither man nor country town 

can survive on oysters alone – there 

are a multitude of reasons people 

visit Ceduna. 

“Most tourists are passing through, 

probably 80 per cent of them. 

“But we do have a group who go to 

the caravan park every year who 

come to fish and stay for six to 

eight weeks. 

“Quite a few people will go mulloway 

fishing and camping out west. 

“There’s the whale watching at the 

head of the Bight, some come on 

their way to see the WA wildflowers. 

“And there’s a 4WD track called 

Googs Track which attracts a lot 

of people. 

“But the local people pay the bills. 

We rely on them. The tourists are 

the ones who fill up the business 

and are the cream on top.” 

STAFFING 

Like the visitors, many of David’s 

staff are just passing through. 

New arrivals are offered shortterm 

accomodation (up to three 

months) in a house owned by the 

hotel until they find something more 

permanent. 

“We’re just starting to see a few 

more backpackers come through 

(post Covid) but it’s still slow at the 

moment,” he said. 

There are stayers too. David has 14 

full-timers on his books, with 40 of 

his 95 staff having worked at the 

Foreshore steadily for more than 

five years. 


P U B L I C A N P R O F I L E 

They’ve witnessed consolidation in 

the town. There is no less farming 

land but neighbour buyouts have 

seen fewer farmers owning more 

property. 

Wheat, salt and gypsum continue to 

sustain Ceduna. 

Iluka Resources’ opening of the 

zircon-rich Jacinth-Ambrosia 

mine in 2009, 200km northwest 

of the town, has also added a new 

dynamic to the region. 

“We had 80 per 

cent occupancy 

last year across 

the hotel which 

was excellent, 

especially when 

you consider 

where we are.” 

PUB IMPROVEMENTS 

The Hotel Motel has also evolved in 

David’s time and includes the bottle 

shop rebuild in 1999. 

The old hotel was demolished in 

2006 to make way for today’s grand 

establishment. 

Superior accomodation suites, 

including one spa room, made for 

a second storey in 2013 with a new 

function room completed in 2020. 

The spa room proves extremely 

popular at a price point of around 

$200 per night and is normally 

booked out up to four months in 

advance. 

“A lot of corporates come through 

now and they plan well and truly 

ahead,” David said. 

“We had 80 per cent occupancy 

last year across the hotel which 

was excellent, especially when you 

consider where we are.” 

It’s a far cry from the Covid crunch 

which was felt as hard as anywhere 

View from the hotel balcony. 

by businesses relying on tourism 

in Ceduna. 

“We are on the end of the road (out 

of South Australia) and they closed 

the WA border. 

“So whilst the Riverland and 

Port Lincoln may have been busy, 

we weren’t.” 

It’s Ceduna’s remoteness which 

David admits also makes it difficult 

to keep abreast of the newest fads. 

“I don’t get to Adelaide, Port Lincoln, 

Melbourne or Sydney to see what 

the latest trends are – if there’s a 

particular type of liquor or food 

or ambience that we should get 

ready for.” 

Although he insists he’s a good 

listener. 

“We rely a bit more on people 

mentioning stuff …” 

But with nearly three decades at 

the helm, David is clearly doing 

something right. 

“There’s been about three times 

where they’ve had a change of 

management and I was demoted 

three times as they tried a different 

organisational structure but I’m 

currently the CEO again and have 

been for 10 years.” 

Now almost 62, the former 

banker can’t imagine working 

anywhere else. 

“I’ve looked at retiring a couple of 

times but I thought, ‘what else am I 

gonna do?’ 

“There’s no such thing as a dull day 

here at the hotel and we have the 

benefit of supporting the community.” 

WHAT’S NEXT? 

Contributing to the building of a new 

indoor stadium for Ceduna’s kids is 

on the Foreshore’s list of projects 

slated for action. 

“The basketball stadium closed 

down 20-odd years ago and two 

generations of kids have missed out 

on playing basketball and indoor 

sports,” he said. 

“I would like to think we can assist 

the town in getting a serious indoor 

complex. 

“Also to reinvigorate some of the 

foreshore with lighting and there’s 

Alexander’s Beach – trying to 

upgrade that.” 

So there’s no reason to ever leave, 

according to David, a camping and 

fishing fanatic born and raised 

in Tumby Bay who has worked 

almost exclusively up and down the 

Eyre Peninsula. 

“I’m a country lifestyle person. The 

casual country living. I leave home 

at 8.25, get to work at 8.30 and go 

home for lunch if I want. 

“I can do anything I want to do here.” 


2023 

HOTEL INDUSTRY 

AWARDS FOR EXCELLENCE 

AWARDS 

SAVE 

THE 

DATE 

TUES 

31 OCT 

2023 

ADELAIDE 

ENTERTAINMENT 

CENTRE 

#AHAAWARDS #SAHOTELS 

AWARDS. AHASA.COM.AU

2023 Women in 

Hotels Conference 

T U E S D A Y 2 2 A U G U S T 2 0 2 3 

E O S B Y S K Y C I T Y 

@ W O M E N I N H O T E L S 

LEARN. 

INSPIRE. 

EMPOWER. 

CONNECT. 

The biennial Women in Hotels Conference brings 

together women from across the South Australian 

hotel industry to be informed, inspired, share their 

knowledge, and strengthen their networks. 

The 2023 conference provides a comprehensive 

range of presenters on topics such as leadership, 

communication, marketing, sustainability and 

much more. 

A highlight of the program will be our keynote 

speaker Sam Bloom - a woman with a powerful 

story to share and an incredible example of the 

extraordinary things we can all achieve in the face of 

adversity. 

The conference dinner concludes the day with 

special guests, announcing the inductees into the 

Women in Hotels ‘Hall of Fame’ in recognition of 

hoteliers that have made a significant contribution to 

the SA hotel industry. 

We encourage ALL female hotel staff to attend the 

conference. There is something in it for everyone. 

REGISTRATIONS CLOSE: TUE 15 AUG 2023 

For more information, visit the AHA|SA website 


Staff Excellence 

In The Spotlight 

BIANCA DAWSON – CHIEF TRAINING AND DEVELOPMENT OFFICER 

If you’re interested in improving your recruitment, 

induction and staff motivation, don’t miss the first guest 

speaker at the upcoming Women In Hotels Conference. 

Bianca Dawson Chief Training and Development Officer 

at Australian Venue Co, has spent more than 15 years 

developing staff development courses. 

As a former CEO and the founder of the Her Hospo 

Hospitality Leadership Program, she will bring a uniquely 

hotel-focused and female-centric approach to managing 

and leadership. 

“I will be talking about fostering and mentoring your 

emerging leaders,” said Bianca, who has more than 

25 years’ experience. 

“This will include the key principles of leadership in a 

hospitality environment, how it differs from managing, 

the importance of education – and also celebrating 

achievements.” 

Bianca’s talk will also touch on goal setting and answer 

questions such as “How do I lead my team?” and “What 

are the consequences if we don’t hit the goals we’re 

aiming for?” 

The one-day conference will be opened by the Minister 

for Tourism, Zoe Bettison on August 22. 

Tickets are still available – see the details on this page. 


W O R K P L A C E R E L A T I O N S 

When does a demotion 

amount to a termination? 

OWEN WEBB - AHA|SA WORKPLACE RELATIONS MANAGER 

One of the questions that members pose to the 

workplace relations team at the AHA|SA is whether 

an employer can lawfully demote an employee? The 

question is not a straightforward one, with several 

factors that need to be taken into consideration when 

determining the answer. 

A recent decision of the Fair Work Commission (FWC) 

Rory Maloney v Knowmore Legal Service Limited [2023] 

FWC 1780, provides some good insights into when a 

demotion would be considered a dismissal. 

In this case, Ms Rory Maloney (Ms Maloney) filed 

a general protections application to the FWC under 

s.365 of the Fair Work Act 2009 (Cth) (FW Act) alleging 

that she had been dismissed from her employment 

with her employer, Knowmore Legal Service Limited 

(Knowmore). 

Knowmore filed a jurisdictional objection to 

Ms Maloney’s application on the ground that she 

was not dismissed from her employment. 

Deputy President Wright (DP Wright) in hearing the 

jurisdictional objection ultimately found that Ms 

Maloney had in fact been dismissed. 

Background 

Ms Maloney commenced her employment with 

Knowmore on 9 October 2014 as a Counsellor. In 2019, 

she was promoted to the position of Regional Client 

Service Manager and from March 2021 to 12 April 2023 

she was employed as a Support and Trauma Informed 

Practice Manager. 

Ms Maloney was employed on a salary of $112,571.04 

and her terms and conditions of employment were 

governed by the National Association of Community 

Legal Centres Enterprise Agreement 

2016-2020 (the Enterprise Agreement). 

On 20 March 2023, Ms Maloney was given a letter 

from Knowmore alleging misconduct and advising 

her that Knowmore had reached a preliminary view 

that there were sufficient grounds to demote her to 

the role of Social Worker/Counsellor. 

Ms Maloney provided a verbal response to the 

allegations on 28 March 2023 and a written response 

on 29 March 2023. 

On 5 April 2023, Ms Maloney received a letter 

from Knowmore providing a final outcome of their 

decision, advising her that she would be demoted 

to Social Worker/Counsellor from 12 April 2023 for 

a period of 6 months, with the potential to progress 

to a senior practitioner role in the team at the 

conclusion of the 6 month period. With her salary 

reducing to $96,131,58 gross per annum. 

Ms Maloney had not attended work since 

5 April 2023. 

On 1 May 2023, Ms Maloney filed a general 

protections application involving dismissal 

alleging that the demotion was a dismissal and 

in contravention of Part 3-1 of the FW Act. In 

response, Knowmore objected to her application on 

jurisdictional grounds alleging that Ms Maloney had 

not been dismissed from her employment. 

To determine whether the FWC had the jurisdiction 

to hear Ms Maloney’s dispute, DP Wright needed to 

determine whether Ms Maloney had been dismissed. 

LEGISLATION 

Relevantly, s.386(1) of the FW Act states that a 

person has been dismissed if: 

(a) The person’s employment with his or her employer 

has been terminated on the employer’s initiative; or 



(b) The person has resigned from his or her employment, 

but was forced to do so because of conduct, or a course 

of conduct, engaged in by his or her employer. 

However section s.386(2) of the FW Act outlines 

instances where a person has not been dismissed. 

Relevantly s.386(2)(c) states that a person has not been 

dismissed if: 

(c) The person was demoted in employment but: 

(i) The demotion does not involve a significant 

reduction in his or her remuneration or duties, and 

(ii) He or she remains employed with the employer 

that effected the demotion. 

SUBMISSIONS 

In objecting to Ms Maloney’s application on 

jurisdictional grounds, Knowmore submitted that: 

• Ms Maloney implicitly acknowledged Knowmore’s 

right to demote her, based on her oral and written 

submissions in response to the letter she received on 

20 March 2023. 

• At no stage did Ms Maloney or her representative 

object to the proposed demotion on the basis that it 

was either a dismissal or unlawful. 

• Ms Maloney’s employment contract was varied on 

5 April 2023 confirming the demotion, but if the 

FWC determined that her contract was not varied, 

they relied upon her contract having a term which 

directed her to perform other duties. 

• The demotion would not constitute termination of 

employment if the relevant industrial instrument 

she was employed pursuant to contained a term 

expressly authorising a demotion. Knowmore 

argued that the Managing Misconduct Policy 

referenced in the Enterprise Agreement expressly 

authorising the demotion. 

Ms Maloney submitted that: 

• There was no express or implied terms in the 

Enterprise Agreement or the Managing Misconduct 

Policy enabling Knowmore to demote her. 

• The demotion was significant in terms of a 

reduction in her duties and remuneration. 

• She had not agreed to the demotion, citing 

Knowmore’s letter to her on 5 April 2023 where it 

stated in one of the sentences “ … in recognition 

of your comments about needing to consider your 

options … “. 

• Knowmore did not act in accordance with the 

Enterprise Agreement when they demoted her. 

• Her pay was changed without further discussion. 



DETERMINATION 

In determining the matter DP Wright looked at four 

key questions: 

Did Ms Maloney voluntarily consent to the demotion? 

Is the demotion authorised by the employment contract 

or an instrument governing it? 

Did Knowmore repudiate the contract of employment 

by demoting Ms Maloney? 

If Knowmore repudiated the contract, did Ms Maloney 

accept the repudiation? 

Did Ms Maloney voluntarily consent to the demotion? 

DP Wright found that Ms Maloney did not consent to 

the demotion for the following reasons: 

• Ms Maloney’s written response to Knowmore on 

29 March 2023 did not demonstrate that she had 

consented to the demotion. 

• Knowmore’s letter to Ms Maloney on 5 April 2023 

appeared to acknowledge Ms Maloney’s reluctance 

to accept the demotion. 

• Ms Maloney did not explicitly or implicitly consent 

to Knowmore reducing her pay and Ms Maloney’s 

contract specifically required any consent to a 

change in pay being confirmed in writing which did 

not occur. 

• There was no variation to the contract permitting 

the demotion. 

Is the demotion authorised by the employment 

contract or an instrument governing it? 

DP Wright found that Ms Maloney’s employment 

contract did not permit the demotion. The Deputy 

President cited that the contract did not provide 

Knowmore with the authority to vary Ms Maloney’s pay, 

except where the parties agree to vary the contract 

in writing. 

The Deputy President also determined that the 

Enterprise Agreement did not authorise the demotion 

because there was no reference in the terms of the 

Enterprise Agreement or the Managing Misconduct 

Policy authorising a reduction in pay as an outcome of 

the disciplinary procedure. 

Did Knowmore repudiate the contract of employment 

by demoting Ms Maloney? 

DP Wright found that Knowmore repudiated the 

contract of employment by demoting Ms Maloney, 

because Ms Maloney did not voluntarily consent to the 

demotion, and the demotion was not authorised by the 

employment contract or the Enterprise Agreement. 

If Knowmore repudiated the contract, did Ms Maloney 

accept the repudiation? 

DP Wright found that Ms Maloney accepted the 

repudiation of her contract. Ms Maloney’s lawyer had 

written to Knowmore on 7 April 2023 alleging that the 

demotion was a dismissal and in a further letter on 

26 April 2023 her lawyer alleged that her employment 

had been terminated on 12 April 2023. 

Both Ms Maloney and Knowmore agreed that the 

demotion resulted in a significant reduction in 

remuneration and therefore the exemption in section 

386(2)(c) of the FW Act did not apply in this matter. 

Accordingly DP Wright found based on the evidence, 

that Ms Maloney had in fact been dismissed and 

ordered that the matter be referred for a conciliation 

conference to determine the dispute under s.368 of the 

FW Act. 

Lessons for Employers 

This matter highlights the dangers for employers 

who demote an employee where there is a significant 

reduction in duties or remuneration, particularly in the 

absence of any express terms about demotion in an 

employment contract or industrial instrument. 

Members should speak to the AHA|SA workplace 

relations team if they are wanting advice on the 

processes involving demotion. 

Source: Rory Maloney v Knowmore 


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The Benefits 

of Passing on 

Credit Card 

Surcharges 

In today’s increasingly cashless 

society, credit cards have become 

the preferred payment method for 

most patrons and guests. 

However, accepting credit card 

payments can come at a hefty cost 

for hotels. 

Credit card surcharges allow 

businesses to pass on the cost of 

credit card processing to patrons. 

“Hotels should consider passing on 

merchant fees to customers, to help 

tackle the rising costs in running a 

hotel business through recovering 

merchant fees from customers,” 

advises Perks Director Tom Paine. 

“Some merchant providers make it a 

very simple process to automate the 

recovery via their terminals.” 

UNDERSTANDING CREDIT CARD 

SURCHARGES 

When a customer makes a 

purchase using a credit card, 

the business typically pays a 

processing fee to the credit card 

company. This fee is a percentage 

of the transaction amount and 

can vary depending on the type 

of card used and the agreement 

between the business and the credit 

card company. 

By passing on some or all of this 

surcharge, hotels can reduce the 

impact of processing fees on 

their bottom line. Ultimately, the 

main goal of passing on credit 

card surcharges is to increase 

profitability. 

This can have a significant positive 

impact on a venue’s profitability, 

especially for those that deal 

with high volumes of credit 

card transactions. 

While credit card surcharges may 

initially seem like an additional 

burden for customers, it is now a 

commonly accepted practice. 

Transparency is critical if you take 

this step. Clearly communicate 

the surcharge to customers before 

they make a payment. This can be 

done through signage at the point 

of sale, on your website, menus and 

accounts. 

Increasing profitability through 

credit card surcharges can have a 

ripple effect throughout the your 

hotel. It can provide the resources 

needed to add staff, upgrade your 

venue or increase promotions. 

HOW MUCH? 

• You know your market and this 

will dictate how much you can 

pass on. 

• If your patrons are well-heeled, 

they will barely notice it. If you 

operate in a lower economic 

area, a lower charge may be 

appropriate. 

• What are your competitors doing? 

• Consider a staged introduction. 

Start low to test the market and 

then increase from there. 

• The fear that surcharges will 

drive customers away is often 

unfounded. However, your 

frontline staff should be trained in 

what to say if they are questioned 

by patrons or guests. 


I N D U S T R Y N E W S 

I N D U S T R Y N E W S


Business plans 

specifically for 

hotels 

Annual business plans are ‘a dime a dozen’ on the 

internet but they lack specifics relevant to the hospitality 

sector. 

If you are new to the industry or struggling with 

planning, AHA|SA honorary treasurer and GM of the 

Hurley Group, Sam McInnes, offers the following advice: 

1. Be clear about what you want to achieve in the 

next 12 months and beyond. While most hotels 

aim for general overall growth, set goals for each 

department. 

2. Hospitality can be a numbers game: stock control, 

pricing, growth, wages etc. For most hotels, about 

half of gross profit goes in wages, so it’s very 

important to achieve the optimal staff structure 

and have the right system so that you’re accurate 

with payroll. 

3. Work through how you can achieve both sales 

growth and wage control. Analyse each aspect of 

your business. A kitchen, bar, gaming room and 

bottle shop all have very different percentages. You 

may need assistance from a finance professional - 

and AHA|SA partners have a wealth of experience to 

tap into. 

4. A substantial 5.75% wage rise went through at the 

start of July, which really applies to every employee. 

A good business plan will include modelling for 

wages moving forward. 

5. The industry is now doing away with ‘zombie 

agreements’, so you also need to work out the flow 

on cost of that. 

Sam McInnes, AHA|SA Honorary Treasurer. 



6. If costs are rising, it is vital to review your pricing. 

If you feel that you are guessing, get advice from a 

good accountant. Remember that you should also 

take into account what your competitors are doing 

and what your local market will pay. 

7. Should you change operating hours? Do these need 

to be trimmed if wage growth is becoming a problem 

in quiet times, or if patron visiting patterns have 

changed? Or do you need to expand your trading 

hours to take advantage of untapped market? 

8. Under the heading of sales, marketing and 

promotion, it’s important to understand your local 

demographics and your broader target markets. 

9. Do your research. More information is available 

than ever before - who lives locally, how old they are, 

occupations, how many dogs they have etc. This 

will influence what your offer, how it promoted, 

pricing etc. 

10. How will facilities be used? Are you a suburban 

hotel that is pulling from your local area, or are you 

more of a destination hotel that is weighted towards 

functions and events, acting as a meeting place and 

a go-to spot. 

11. What are the threats and opportunities within our 

area. Is there a new licensed café opening, which is 

going to take some of your business? Or is there a 

club you can sponsor and build a better relationship 

with? Are there changes to road conditions nearby? 

Is there a development close by that could attract a 

flow of tradies if you offer specials at lunchtime or 

after work? 

12. For new projects, check off and document every 

aspect, including licensing, building regulations, 

neighbour issues, planning rules etc. 

13. It is important you have a good relationship with 

your bank. Be transparent with them about where 

you are and what your plans are. Be prepared 

to shop around for a good relationship and 

good pricing. 

14. Overextending with capital projects is a risk and has 

definitely caused some failures in the past. For the 

cost of funding, don’t stick with a ‘here and now’ 

interest rate. Take a realistic, longer term view of 

interest rates. 

15. Understand the arrangement you have with the 

landlord about renovation. What’s the lessee 

paying? What’s the increase in rental following the 

renovations if the landlord’s paying? 

16. Tap into the AHA|SA network. Industry partners can 

offer a wealth of advice. So, too, can other publicans 

that you meet at regional meetings or other 

AHA|SA events. 



ACCOUNTANCY SERVICES 

Bentleys SA 8372 7900 

Perks Accountants & Wealth Advisers 

08 8273 9300 

Winnall & Co. 8379 3159 

ARCHITECTS & INTERIOR 

DESIGNERS 

Mister Lincoln 0402 777 326 

Studio Nine Architects 8132 3999 

ART & FRAMING 

Art Images Gallery 8363 0806 

ATMS 

Banktech 0408 462 321 

Cashzone 1300 305 600 

Next Payments 1300 659 918 

AUDIO VISUAL 

Big Screen Video 1300 244 727 

Novatech Creative Event Technology 

8352 0300 

BACKGROUND MUSIC 

Foxtel Music 1300 148 729 

Moov Music 1300 139 913 

Zoo Business Media 07 5587 7222 

BANKING & FINANCE 

Bank SA 0403 603 018 


08 8273 9300 

BEVERAGE GASES 

BOC Limited 0424 647 568 

Supagas 8252 7472 

BEVERAGES 

Accolade Wines 8392 2238 

Australian Liquor Marketers 8405 7744 

Big Shed Brewing Concern 8240 5037 

Campari Group 02 9478 2727 

Carlton & United Breweries 13 BEER (13 2337) 

Coca-Cola Europacific Partners 8416 9547 

Coopers Brewery 8440 1800 

CUB Premium Beverages 8416 7819 

Diageo Australia 0401 120 872 

Empire Liquor 8371 0088 

Lion 8354 8888 

Liquor Marketing Group 8416 7575 

Oatley Fine Wine Merchants 1800 628 539 

Options Craft Liquor Merchants 8346 9111 

Pernod Ricard Australia 8208 2400 

Samuel Smith & Son 8112 4200 

Treasury Wine Estates 8301 5400 

BOOKKEEPING 


08 8273 9300 

Winnall & Co. 8379 3159 

CASH HANDLING / TERMINALS 

Banktech 0408 462 321 

BK Electronics 0431 509 409 

Cardtronics 03 9574 4878 

Coms Systems 0408 462 321 

GBay/Aruze Gaming 0424 700 888 

Next Payments 1300 659 918 

CLEANING & HYGIENE SUPPLIES 

Bunnings Group 0435 630 660 

Bunzl 08 8245 6222 

CLEANING COMPANIES 

A Cleaner World 0426 887 364 

SCS Group 1300 664 647 

COFFEE SUPPLIERS 

Grinders Coffee 1300 476 377 

COMPUTER & IT SERVICES 

Boylen 8233 9433 

Compnow 8133 8000 

DEFIBRILLATORS 

AED Authority 03 8710 8666 

St John 1300 78 5646 

ENERGY & SOLAR SOLUTIONS 

Class A Energy Solutions 8391 4853 

PowerMaintenance 1300 700 500 

Trans Tasman Energy 1300 118 834 

EQUIPMENT/SUPPLIES/HARDWARE 


Bunzl 08 8245 6222 

FACIAL RECOGNITION TECHNOLOGY 

COMS Systems 1800 324 918 

Vix Vision 0400 310 326 

FINANCIAL PLANNING 


08 8273 9300 

Winnall & Co. 8379 3159 

FIRST AID 

St John 1300 360 455 

FOOD SERVICES 

Bidfood 0427 099 558 

Galipo Foods 8168 2000 

PFD Foodservice 8114 2300 

Thomas Foods 8162 8400 

FURNISHINGS 

Concept Collections 1300 269 800 


GAMBLING SERVICES 

The Lott 132 315 

UBET 8354 7300 

GAMING ANALYSIS 

Independant Gaming Analysis 8376 6966 

Winnall & Co 8379 3159 

GAMING FLOAT RECONCILIATION 


GAMING LOYALTY 

Bluize 1300 557 587 

GAMING MACHINE SERVICES 

Ainsworth Game Technology 0409 171 616 

Aristocrat Technologies Australia 8273 9900 

Coms Systems 0409 283 066 

GIFT CARDS 

The Card Network 1300 375 346 


IGT 8231 8430 

Independant Gaming Analysis 8376 6966 

Konami Australia Pty Ltd 0409 047 899 

MAX 8275 9700 

Scientific Games to Light & Wonder 

0400 002 229 

Statewide Gaming 0448 076 144 

HEALTH INSURANCE 

Bupa 1300 662 074 (#2146982) 

HOTEL BROKERS 

Langfords Hotel Brokers 0410 605 224 

McGees Property Hotel Brokers 8414 7800 

HOTEL MANAGEMENT 

H&L Australia Pty Ltd 1800 778 340 

HOTEL MARKETING 

Digital Marketing AOK 1300 658 543 

INFORMATION SYSTEMS/SITE PREP 

Max Systems 8275 9700 

INSURANCE 

Aon Risk Solutions 8301 1111 

KITCHEN & BAR EQUIPMENT 


Bunzl 08 8245 6222 


Stoddart Food Service Equipment 

0468 923 320 

LEGAL SERVICES 

Eckermann Lawyers 8235 3990 

Piper Alderman Lawyers 8205 3318 

Ryan & Co Solicitors 0421 595 815 

Wallmans Lawyers 8235 3018 

MEDIA 

FIVEaa 8419 1395 

Foxtel 1300 138 898 

Solstice Media 8224 1600 

MIGRATION 

Migration Solutions 8210 9800 

ONHOLD/MESSAGING 

1800 ON HOLD 8125 9370 

PAYROLL & HR RESOURCES 


08 8273 9300 

Tanda 1300 859 117 

Winnall & Co. 8379 3159 

POS SYSTEMS 

Bepoz 1300 023 769 

Bluize 1300 557 587 

H&L Australia Pty Ltd 1800 778 340 

PROPERTY VALUATIONS 

Knight Frank Valuations & Advisory 

8233 5222 

RETAIL LIQUOR MARKETING 

Liquor Marketing Group 8416 7575 

SIGNAGE & PROMOTIONAL ITEMS 

The Banner Crew 8240 0242 

SPORTS & ENTERTAINMENT MEDIA 

Foxtel 1300 790 182 

STAFF TRAINING & RECRUITMENT 

Adelaide Institute of Hospitality 8338 1492 

The Kingsmen 0410 416 655 

Maxima 8340 7766 


08 8273 9300 

St John 1300 360 455 

SUPERANNUATION 

HostPlus 0418 327 607 

WEBSITES 

Boylen 8233 9433 


GAMING CARE 

GAMING CARE works with all South Australian Hotels with gaming 

machines to reduce the harm caused by problem gambling. 

Providing the hotel industry with the capacity to respond to community concerns related 

to the harm associated with gambling by contributing to early intervention and support 

for problem gamblers and their families. 

Minimising the harm caused by problem gambling behaviour by fostering a compliant 

and proactive industry that works with regulators, gambling help services and gaming 

patrons to minimise harm caused by gambling. 

Assisting licensees and hotel staff with their compliance obligations, and supporting 

venue staff through education and training regarding the recognition of problem 

gambling indicators and assisting in accurately documenting patron behaviour. 

Providing licensees and hotel staff with the confidence and skills required to engage 

directly with patrons who are showing indicators of potential problem gambling, enabling 

them to intervene early and refer the patron to a gambling help service, or other support 

options if required. 

Contact your local Gaming Care Officer, or our Office, for 

information on how Gaming Care can assist your venue. 

T 08 8100 2499 F 08 8232 4979 

E info@gamingcare.org.au 

4th Floor AHA|SA House 

60 Hindmarsh Square, Adelaide SA 5000 

For any assistance or support 

please contact your local 

Gaming Care Officer, or our 

office for information on how 

Gaming Care can assist your 

venue. 


CORPORATE PARTNERS 2023/24 

GAMING CARE 

D I A M O N D 

P L A T I N U M 

G O L D 

S I L V E R 

131 733 

AED Authority 

Ainsworth Game Technology 

Australian Liquor Marketers 

BankSA 

Big Screen Video 

Bluize 

Boylen 

Campari Group 

Digital Marketing AOK 

Empire Liquor 

Foxtel 

IGT 

pfdfoods.com.au 

Konami Australia Pty Ltd 

PFD063 Hotel SA Advert (1/4 Page).indd 1 

For full product range and details 

of your nearest branch 

Light & Wonder 

18/05/09 11:47 AM 

Liquor Marketing Group 

Novatech Creative Event 

Technology 

Oatley Fine Wine Merchants 

Options Craft Liquor Merchants 

Ryan & Co. Solicitors 

Samuel Smith & Son 

Stoddart Food Equipment 

Tanda 

B R O N Z E 

1800 ON HOLD 

A Cleaner World (ACW) 

Adelaide Institute of Hospitality 

Banktech 

Bentleys Accountants 

Big Shed Brewing Concern 

BK Electronics 

BOC Limited 

Bunnings Group 

Cashzone 

Class A Energy Solutions 

Compnow 

COMS Systems 

Concept Collections 

Eckermann Lawyers 

GBay/Aruze Gaming 

Independant Gaming Analysis 

Knight Frank Valuations & 

Advisory SA 

McGees Property Hotel Brokers 

Mister Lincoln 

Next Payments 

Perks Accountants & Wealth 

Advisers 

Piper Alderman Lawyers 

PowerMaintenance 

SCS Group 

Solstice Media 

Statewide Gaming 

Studio Nine Architects 

Supagas 

The Banner Crew 

The Kingsmen 

Trans Tasman Energy Group 

Vix Vision 

Wallmans Lawyers 

Bunzl 

Langfords Hotel Brokers 

St John 

Winnall & Co 

H O T E L I N D U S T R Y S U P P O R T E R 

Art Images Gallery 

Maxim 

Bupa 

Migration Solutions 

The Card Network 


L I C E N S E E T R A N S F E R S 

JULY 2023 

HOTEL LOCATION EFFECTIVE DATE NEW LICENSEE 

Ardrossan Motel Hotel Ardrossan 13.06.23 Perks Property Developments Pty Ltd 

Hotel Victory Sellicks Hill 08.06.23 Victory Hotel Investments Pty Ltd 

Lobethal Hotel Lobethal 28.06.23 Lobethal Hotel Custodians Pty Ltd 

Locky’s Hotel Gladstone Gladstone 03.07.23 Locky’s Hotel Gladstone Pty Ltd 

Robertstown Hotel Robertstown 05.07.23 Maxtild Pty Ltd 

Roxby Downs Tavern Roxby Downs 21.06.23 Australian Leisure and Hospitality Group Pty Ltd 

Sedan Hotel Sedan 30.06.23 Kirstie Preen 

South Australian Hotel Mount Gambier 08.06.23 S.A. Hotel Pty Ltd 

N E W A H A | S A M E M B E R S 

Darke Peake Hotel 

OFFICE HOLDERS 

CONTACT 

OFFICE 

Level 4, 60 Hindmarsh 

Square, Adelaide SA 5000 

POSTAL 

PO Box 3092, 

Rundle Mall SA 5000 

P (08) 8232 4525 

P 1800 814 525 Toll Free 

F (08) 8232 4979 

E information@ahasa.asn.au 

W www.ahasa.asn.au 

EXECUTIVE COUNCIL 

DAVID BASHEER 

SAM McINNES 

President 

Secretary Treasurer 

MATTHEW BINNS MATTHEW BRIEN 

Vice President 

Executive Council 

LUKE DONALDSON ANNA HURLEY 

Deputy Vice President Executive Council 

COUNCIL 

BRAD BARREAU 

ANDREW BULLOCK 

SIMONE DOUGLAS 

TREVOR EVANS 

JASON FAHEY 

TRENT FAHEY 

COREY FARMER 

ELISE FASSINA 

JAMES FRANZON 

TONY FRANZON 

JOHN GIANNITTO 

TOM HANNAH 

ANDREW KEMP 


MATT ROGERS 


PETER JOHNSON 

JASON KELLY 

GUY MATTHEWS 

KAREN MILESI 

ANDREW PLUSH 

DARREN STEELE 

ADMINISTRATION 

ANNA MOELLER 

CEO 

NATARSHA STEVENSON 

Chief of Staff 

ALISA WENZEL 

Financial Controller 

OWEN WEBB 

Workplace Relations, Liquor 

Licensing & Gaming 

GARY COPPOLA 

Legal and Advocacy 

SCOTT VAUGHAN 

Membership & Business 

Services 

KATHERINE TAYLOR 

Accommodation 

Australia (SA) and 

Tourism 

Communications 

LUCY RANDALL 

Events & Partnerships 

DIDIER VOLLERIN + 

Liquor & Gaming 

LIZ TURLEY 

Training Coordinator 

BELINDA RICHARD 

Executive Assistant 

Views expressed in Hotel SA are not necessarily those of the AHA|SA or the publisher and neither can accept, and therefore disclaims any liability, to any party for loss or damage 

caused by errors or omissions resulting from negligence, accident or any other cause. We do not endorse any advertising materials, services offered within advertisements or products, 

special offers or goods promoted therein. 

PUBLISHER 

+ 

3/288 Glen Osmond Road, Fullarton SA 5063 

P (08) 8233 9433 W www.boylen.com.au 

TIM BOYLEN Managing Director 

tboylen@boylen.com.au 

JAMIE RICHARDSON Advertising 

sales@boylen.com.au 

PATRYCJA WHIPP 

Studio Manager/Graphic Designer 

We design, build and host beautiful 

hotel websites that link with your 

third-party software. 

boylen.com.au 

08 8233 9433

Hotel SA August 2023

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