Home' Australian Hotelier : AH MAY 2016 Contents 12 | MAY 2016 AUSTRALIAN HOTELIER
and brewer working away is awesome. But best of all, knowing that as
soon as the beer is ready to drink, it’s directed straight from the tank to
As the beer is poured and patrons roll into the pub, management should
always remain focused on keeping everyone safe.
Behind the scenes, pub workers will often move between the cellar, cool
room and bar to access stored gases like carbon dioxide and nitrogen that
are essential for carbonating, preserving and dispensing beverages.
Managing the risks associated with the storage and use of these gases
is vital to ensure your pub complies with Australian Standard 5034-
2005 (Installation and use of inert gases for beverage dispensing), and
BOC business manager Robert Chelva says, as a leader in safety for the
hospitality industry, BOC has now launched an online gas safety tool (details
in our gas safety tips) that enables any publican or supervisor to complete
a self-assessment that will identify areas of risk that should be urgently
addressed to meet State Workplace Health and Safety (WHS) regulations.
“Hospitality gases are safe to use, but in an environment with little to
no room ventilation and insufficient safety systems in place, as inert gases
they can cause asphyxiation which in extreme cases can result in death.
“As part of our ongoing commitment to safety, BOC
is supporting, educating and developing new offers for
the hospitality industry from pubs and clubs to hotels
and restaurants, to ensure all workers feel safe working
“We encourage any publican or supervisor to spend just
10 minutes completing our short and easy confidential
self-assessment on gas storage and use it at your pub
because at the end of the day, being unaware or doing
nothing isn’t a valid excuse and can be very dangerous.”
KEEP IT CLEAN
Keeping your beer lines clean is imperative – not only to
the functionality of your beer line system, but also for
hygiene purposes, not to mention bringing your patrons
beer at its best quality and flavour.
Michael and Sue Hunter, owners and operators of
Bracton – one of Australia’s most popular brands for
beer-line cleaning chemicals – have seen the industry
change over the past four decades, and have thus
made sure that their products are at the forefront
TOP TIPS TO
1. Audit existing gas safety
systems and processes
2. Complete the BOC gas
safety tool assessment
3. Install gas monitors in
4. Ensure all staff are
trained properly in the
use of inert gases
5. Review risks at least once
Bracton Craft Beer Line Cleaner (for both mainstream and craft beers)
will be released on 1 July after two years of on-site testing at some of
Sydney’s most well-known venues, such as The Oaks Hotel in Neutral
Bay, the Steyne Hotel Manly and Terry Hills Tavern. Currently over forty
venues in Sydney are using the Craft Beer Line Cleaner.
Bracton Craft Beer Line Cleaner is non-hazardous, non-toxic and
biodegradable, and is already in use at major Australian breweries.
Using the product also allows venue operators to only have to make a
fortnightly beer line clean, resulting in less beer wastage. Hunter has said
that he is absolutely confident in the product and the benefits it will bring
to hotel operators.
IT’S ALL ABOUT PRESENTATION
With so much stiff competition out there, you can be doing everything
right behind the scenes and with your beverage offering, but first
impressions do still matter – and if you don’t have a distinctive look or
vibe, customers could head elsewhere.
Customising different parts of the bar can help a space stand out, and
complement the overall venue design. In a world where everyone and
everything is seeking to create an individual look, customisation of even
the most basic pieces of equipment is now possible.
For example, you can now customise your refrigerators. Thanks to
3D engineering technology, Williams Refrigeration
now offers bespoke equipment, where you can alter the
height, depth or configuration of its cabinets to suit any
particular space layout. Finishes are no longer limited to
stainless steel either, as operators can now choose from
copper, bronze or powder coat colour finishes.
And what catches your eye first at the bar? Tap fonts.
With in-house font manufacturing, Bracton can create
bespoke fonts to suit any venue. High profile venues such
as The Newport, Hotel Palisade and Rose of Australia,
have all customised their fonts for impact, and in line
with their interior design.
“We chose to customise our fonts to further enhance the
overall look and feel of the venue. With fierce competition
in our region, customers judge venues not just on food,
beverage and entertainment but also on ‘mood and
atmosphere,’” said Rose of Australia owner, Scott Leach.
There are many things to consider for your bar and
cellar area, from safety all the way through to design.
Spending the time finding the right products and
processes can help improve a hotel’s productivity and
revenue – something every operator strives for.
BAR AND CELLAR
Rose of Australia’s custom fonts
go for the industrial look
Custom fridge cabinets complement
the decor at Coogee Pavilion
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