Home' Australian Hotelier : AH MAY 2018 Contents AUSTRALIAN HOTELIER MAY 2018 | 3
CONTENTS | ED’S NOTE
GET A KICK OUT OF THE
We’re proud to bring our venue partners the 2018
Soccer World Cup. A bonus extra for Sky Racing
subscribers, all 64 matches will be broadcast live
on channels 611 and 612.
Starting June 15th at 1:00am AEST with Russia
vs. Saudi Arabia, patrons will be able to see every kick,
tackle and goal of the world’s biggest sporting event.
Should you have any queries, please contact
Sky Racing Sales Support on 1800 251 710.
59092_World Cup_Hotelier Ad_MAR2018_v4.indd 1
21/3/18 6:03 pm
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PUBLISHER: Paul Wootton
EDITOR: Vanessa Cavasinni
NATIONAL SALES MANAGER:
Tel: 02 8586 6213 • firstname.lastname@example.org
GENERAL MANAGER SALES –
LIQUOR & HOSPITALITY GROUP:
Shane T. Williams
GROUP ART DIRECTOR –
LIQUOR AND HOSPITALITY:
HEAD OF CIRCULATION:
Preparing for Winter: Internal
and external heating options.
Furphy: No lie, the Victorian beer
is now available across Australia.
Security: Information is power
when letting people into your
Bar and Cellar: Wade Curtis
lays out the logistics of setting
up a brewpub.
Growing Your Group: The
considerations of operating
multiple venues in one area.
News: The latest happenings
around the country.
Design and Build: Everything is
big at new Perth pub,
Sports Calendar: We bring you
sporting highlights for May.
Contents | May
hile operators factor in theft and
breakage into the cost of doing
business, how much employee theft
do you have a general idea of? A
new study out of Edith Cowan University (ECU)
suggests that theft from employees aged between
21 and 30 years old is prevalent in the hospitality
industry, due in part to low wages (younger
employees are generally working the lower-paying,
entry roles) and also just general thrill-seeking.
While managers should have a zero-tolerance
policy when it comes to theft, could a slight wage
rise minimise levels of theft? It’s something for
every manager to consider.
In this issue we look at another security issue,
namely ID scanning and how sharing information
between venues can counter the negatives of the
system on page 16. You’ll also find a guide to internal
and external venue heating (p 12), a how-to guide of
the logistics of setting up a brewpub (p 20) and the
considerations for a group that has multiple venues
in one area (p 24). Happy reading!
Vanessa Cavasinni, Editor
P: 02 8586 6201 | E: email@example.com
POS and Operational Technology • Foodservice • Gaming
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