Hotel SA November 2023
T H E E L E P H A N T H O T E L But now, there are new regulars. “We’re getting a lot more females in – for lunch and the after work crowd. “Rundle St is certainly growing in popularity. “Enzo’s sister restaurant, Enoteca, has just opened up down there. “There’s a new burger bar opening up, the shops are filling up. That’s always a good thing. “I think people have got past the Royal Adelaide Hospital closing. “I think (the vibe) is coming back.” THE THEME PUB EQUATION Kym maintains the Elephant British has not lost its Britishness. “I think we’re British enough because what is British now? “We’re not trying to cover every base. “But yes, we’ve got British beers without having a dark, dingy, wooden bar with a ceiling on your head because now days you just won’t survive.” The days of the dedicated themed pub are all but gone, Kym said. “I think if you go down that track and stick to it 100 per cent, things are very tough. “But if you theme yourself like we have, yes we’re British but we’ve also got Australian beers and gins and all that, it suits the punter a lot more. It’s more a broad-range spectrum. “You need to be bright, you need to be bigger because everyone’s space conscious after COVID.” An impressive range of English Ales sit among the 24 taps downstairs, with several unique brews such as Scotland’s Belhaven Robert Burns Brown Ale and Oxfordshire’s Hobgoblin Ruby Beer. Then there are more recognised tipples like Guinness, Kilkenny and the popular Old Speckled Hen. They are complemented by standard beers Kym said are also hard to find in Rundle St. “I think we’re the only pub in the area that has mainstream beers on tap. “So if you want a Carlton Draught, a Great Northern or a Hahn Super Dry, you come to us. “We’re not going heavily down the craft market. I think that’s sufficiently looked after in Rundle Street.” MUSHY PEAS The menu also gives a nod to the Old Dart with its everpopular fish and chips and its side that keeps diners coming back. “We just can’t keep up with the mushy peas,” Kym said. “They love them. It’s something that stands us apart from the others. It’s very, very British.” But whether mushy peas are your thing or not, if you’re still feeling nostalgic at the Elephant, you’ll find it in the sanctuary of its exceptionally well-priced menu. As some pub menus rising as inflation continues to impact costs, the Elephant still proudly trumpets its pasta of the day at $19, its curry at $21 and staples such as schnitzels for $22 and salt and pepper squid for $23. It’s stretching Kym’s pursestrings but it’s a decision he has taken both strategically and proudly. “Absolutely. To me hospitality is about looking after the client. 14 | Hotel SA | W W W . A H A S A . A S N . A U Back to Contents
T H E E L E P H A N T H O T E L A generous Friday happy hour keeps the knockoff crowd smiling with $6 pints, base spirits and Australian wines and $8 imperials. But to balance the books, something had to give and that something was live music. “COVID was really a game changer for live music too,” he said. “There was a big live music venue upstairs but that’s gone at this point. He said inflation has increased the fees and costs to stage live music but with no guarantee of crowd sizes. “Without the client, there is no hospitality. The old saying ‘the customer is always right’ still basically happens today and it should happen. “The customer should be able to order what they want at a reasonable price.” INFLATION Rising wages and soaring overheads against the backdrop of a plummeting Australian dollar have made that decision harder than ever. “It’s been extremely difficult. Every invoice we get there’s a price rise. “Everyone is trying to make the same money as they made before COVID. “But you look at it and you go ‘right, do I have 10 people come through the door, pay $22 a schnitzel and have 10 beers or do we have five people come in at $24 a schnitzel and have five beers?’” Kym said he’s fortunate as an independent owner to be able to push back against the enormous hike in the cost of eating out. "Every pub has got to make their own decision and try to meet the needs of their own community and their expectations as to price point". “But there’s no guarantee of the crowd because it’s still the same crowd they had 10 years ago. “That crowd’s now 10 years older and they drink one or two beers and then drink water because they’ve got to drive.” Instead, the Elephant turns to DJs on Friday and Saturday nights, attracting a younger, thirstier crowd. And it is the only pub in the area with Fox Sports and Optus Sports to keep the AFL, cricket and EPL fans happy. FUTURE PLANS Kym’s been in pubs all his life since growing up pouring beers in his family’s Bute Hotel at the top of the Yorke Peninsula. The Lord Melbourne was his first foray into ownership, before he arrived at the Astor. Now, Kym and his business partner aspire to grow their holdings, seeking more pubs with big function spaces. “We’re looking to acquire at the moment. “You’ve either got to go big into gaming or diversify into different areas – dining, nightclubs or functions. “I push down the function space.” Distinguished service setting us apart. Experienced solutions for your commercial space. Proud Furniture Suppliers to The Elephant British Pub 133 Richmond Road, Richmond SA 5033 (08) 8354 3266 www.tableandchairco.com.au Visit our new web site or call us to experience the difference and expertise we pride ourselves on. Consultation | Source and Pre-assemble | Manufacture | Delivery and Installation Back to Contents W W W . A H A S A . A S N . A U | Hotel SA | 15
- Page 1 and 2: THE OFFICIAL PUBLICATION OF THE AUS
- Page 3 and 4: Shortcut to Stories NOVEMBER 2023 C
- Page 5 and 6: F R O M T H E P R E S I D E N T AWA
- Page 7 and 8: F R O M T H E C E O Treasurer Steph
- Page 9 and 10: A H A | S A A W A R D S BEST OF THE
- Page 11 and 12: T H E E L E P H A N T H O T E L Sto
- Page 13: H O T E L E L L I O T A1 FRUIT & VE
- Page 17 and 18: sons, Max and Tom, who are now 29 a
- Page 19 and 20: P E A K S E A S O N Getting Ready F
- Page 21 and 22: P E A K S E A S O N • Does your X
- Page 23 and 24: P E A K S E A S O N “Consider cro
- Page 25 and 26: R E G I O N A L M E E T I N G S The
- Page 27 and 28: The Unley-based venue also claimed
- Page 29 and 30: Best Overall Hotel - Country Divisi
- Page 31 and 32: 10 11 12 13 14 15 16 17 18 10. Reta
- Page 33 and 34: 28 29 30 31 32 33 34 35 36 28. Rest
- Page 35 and 36: HOTEL INDUSTRY AWARDS FOR EXCELLENC
- Page 37 and 38: A H A | S A A W A R D S Back to Con
- Page 39 and 40: HOTEL INDUSTRY AWARDS FOR EXCELLENC
- Page 41 and 42: A H A | S A A W A R D S Back to Con
- Page 43 and 44: GAMING CARE GAMING CARE works with
- Page 45: L I C E N S E E T R A N S F E R S N
T H E E L E P H A N T H O T E L<br />
A generous Friday happy hour keeps the knockoff<br />
crowd smiling with $6 pints, base spirits and<br />
Australian wines and $8 imperials.<br />
But to balance the books, something had to give and<br />
that something was live music.<br />
“COVID was really a game changer for live music too,”<br />
he said.<br />
“There was a big live music venue upstairs but that’s<br />
gone at this point.<br />
He said inflation has increased the fees and costs to<br />
stage live music but with no guarantee of crowd sizes.<br />
“Without the client, there is no hospitality. The old<br />
saying ‘the customer is always right’ still basically<br />
happens today and it should happen.<br />
“The customer should be able to order what they want<br />
at a reasonable price.”<br />
INFLATION<br />
Rising wages and soaring overheads against the<br />
backdrop of a plummeting Australian dollar have made<br />
that decision harder than ever.<br />
“It’s been extremely difficult. Every invoice we get<br />
there’s a price rise.<br />
“Everyone is trying to make the same money as they<br />
made before COVID.<br />
“But you look at it and you go ‘right, do I have 10 people<br />
come through the door, pay $22 a schnitzel and have<br />
10 beers or do we have five people come in at $24 a<br />
schnitzel and have five beers?’”<br />
Kym said he’s fortunate as an independent owner to<br />
be able to push back against the enormous hike in the<br />
cost of eating out.<br />
"Every pub has got to make their own decision and try<br />
to meet the needs of their own community and their<br />
expectations as to price point".<br />
“But there’s no guarantee of the crowd because it’s<br />
still the same crowd they had 10 years ago.<br />
“That crowd’s now 10 years older and they drink one<br />
or two beers and then drink water because they’ve got<br />
to drive.”<br />
Instead, the Elephant turns to DJs on Friday and<br />
Saturday nights, attracting a younger, thirstier crowd.<br />
And it is the only pub in the area with Fox Sports<br />
and Optus Sports to keep the AFL, cricket and EPL<br />
fans happy.<br />
FUTURE PLANS<br />
Kym’s been in pubs all his life since growing up<br />
pouring beers in his family’s Bute <strong>Hotel</strong> at the top of<br />
the Yorke Peninsula.<br />
The Lord Melbourne was his first foray into ownership,<br />
before he arrived at the Astor.<br />
Now, Kym and his business partner aspire to grow<br />
their holdings, seeking more pubs with big function<br />
spaces.<br />
“We’re looking to acquire at the moment.<br />
“You’ve either got to go big into gaming or diversify<br />
into different areas – dining, nightclubs or functions.<br />
“I push down the function space.”<br />
Distinguished service setting us apart.<br />
Experienced solutions for your commercial space.<br />
Proud Furniture Suppliers to The Elephant British Pub<br />
133 Richmond Road, Richmond <strong>SA</strong> 5033<br />
(08) 8354 3266<br />
www.tableandchairco.com.au<br />
Visit our new web site or call us to experience the<br />
difference and expertise we pride ourselves on.<br />
Consultation | Source and Pre-assemble | Manufacture | Delivery and Installation<br />
Back to Contents W W W . A H A S A . A S N . A U | <strong>Hotel</strong> <strong>SA</strong> | 15
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