So what can we do now to help shape our future? Our super is one of the most taxeffective ways to save, with a maximum tax rate of 15%, which may be lower than your personal tax rate. And if you can afford it, contributing extra is a great way to boost your retirement savings. If we start early, with small regular contributions, a little can go a long way! Melissa also talked to us about where we invest our super and when and how we can access our super early. People choose to invest for a variety of reasons. For many, it is about supplementing superannuation and building additional financial security for the future. Others see investing as a disciplined savings vehicle, an alternative to holding cash, with the potential for higher returns over time. By putting money into shares or funds, investors aim to grow their wealth and stay ahead of inflation. Of course, investing does come with risks and we learnt how share prices fluctuate. Jessica noted it was important to have a good understanding of these risks, your appetite for risk and balancing these risks with potential rewards. We learnt about a range of userfriendly apps making investing more accessible than ever. These platforms allow individuals to research, buy, and manage investments directly from their phones, lowering the barrier to entry and empowering more people to take control of their financial futures. David Gow (Charman Partners) “Budgeting, Tax & Business Structures” David explained the importance of budgeting and whilst often seen as restrictive, it is one of the most empowering tools for building financial confidence. At its core, a budget provides clarity, helping us understand where our money is going and how it can better support our goals. Rather than limiting freedom, a well-structured budget creates it, enabling more intentional decisions and reducing financial stress. For a budget to be effective, it must first be achievable. Setting unrealistic
expectations can quickly lead to frustration and abandonment. Instead, small, manageable adjustments are more likely to stick, building positive financial habits over time. Just as important is accountability, regularly reviewing spending and tracking progress ensures that a budget remains a living, active tool rather than a one-time exercise. Flexibility is the final, and often most overlooked element of successful budgeting. Life is unpredictable, and financial plans should be able to adapt accordingly. Allowing room for unexpected expenses or changes in priorities makes a budget more sustainable in the long term. Ultimately, when a budget is realistic, regularly reviewed, and adaptable, it becomes a powerful foundation for long-term financial wellbeing. Melissa Terzini (Hostplus) “Superannuation” Melissa had us close our eyes…We pictured our retirement. What does it look like? Perhaps it’s slow mornings with coffee, time spent travelling, or simply the freedom to choose how we spend our days. This vision is deeply personal but bringing it to life requires planning. Superannuation plays a critical role in shaping that future, with regular contributions quietly building over time to support the lifestyle you want. But the question remains: what does “comfortable” really mean? For some, it’s financial security and peace of mind; for others, it’s the ability to enjoy life’s extras without worry. Defining this for yourself is the first step because once you know what comfortable looks like, you can make more intentional decisions today to fund the retirement you’re imagining.
She encouraged us to make an action plan by considering: • Logging in to your super account and review your details • Setting savings and financial goals • Visiting Hostplus Women and Super page for further information and resources • Try Super calculators – Hostplus and MoneySmart • Explore SuperSmart to build your super knowledge and access digital personal advice • Speak to Hostplus’ Advice Team for more personalised advice Ultimately, the session reinforced a simple but powerful message: financial confidence is built through small, informed, and consistent actions over time. Whether it is understanding how markets work, creating a budget that is realistic and flexible, or taking proactive steps to grow superannuation, each decision contributes to a stronger financial future. While the concept of a “comfortable retirement” will look different for everyone, the ability to define it personally and then plan for it with intention is what turns uncertainty into direction. By starting early, staying engaged, and making use of the tools and support available, women in hospitality can take greater control of their financial wellbeing and move forward with clarity and confidence.
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CROWNE PLAZA GEELONG CELEBRATES PLACE AND CONNECTION
With sweeping views across the bay, Crowne Plaza Geelong is more than a 200-room premium hotel, it is a carefully considered reflection of its bayside location.
LOBBY
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Verde on Smythe
King Standard Bay View
King Suite Bedroom
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Crowne Plaza Geelong is located on Geelong’s picturesque waterfront, where the gentle rhythm of the bay sets the tone for a relaxed escape. With the waterfront promenade just steps from the hotel, guests can embrace the outdoors, enjoy leisurely walks along the foreshore and connect with Geelong’s seaside. The hotel’s prime location places guests within easy strolling distance of some of Geelong’s most beloved attractions, including the Royal Geelong Yacht Club, iconic Eastern Beach seabaths, and Geelong Botanic Gardens. Guests can spend their days immersed in the region’s coastal lifestyle before returning to the comfort of Crowne Plaza Geelong. From the moment guests arrive, the hotel establishes a strong connection to place, weaving Geelong’s bayside identity through its interiors, atmosphere and culinary offerings. Purposefully shaped, the hotel’s interior design echoes the rhythm and character of the waterfront. Natural textures, coastal hues and sculptural forms draw the outside in, anchoring the hotel firmly within its foreshore setting. This thoughtful design creates an immediate sense of arrival: one that feels distinctly Geelong.
Sociali Pizza Making
Every detail speaks to its surroundings, strengthening the connection between guest, location and experience. This sense of connection and place continues beyond design and into the hotel’s culinary philosophy. At Crowne Plaza Geelong, food is not an
Crowne Plaza Geelong Pool
At Sociali Trattoria & Bar, place takes on an Italian accent. Here, coastal flavours of Italy merge with the produce that defines the local region. Handmade pasta sits comfortably alongside locally sourced seafood, with menus designed to feel familiar and refined. It’s a space that celebrates socialising and connections to food, to place and to one another. Verde on Smythe is the hotel’s café on ground floor. Staying true to its ‘green’ translation, Verde puts freshness front and centre, shaped by freshly brewed coffee and a menu that feels both nourishing and wholesome. Above it all, Skyline Bar offers a different perspective on level ten, unrivalled by any other bar in regional Victoria. With panoramic views stretching across the bay, the menu mirrors the outlook: sea-inspired, elevated and designed to share. Local hero ingredients, such as Portarlington mussels, are reimagined with global flavours, creating grazing and shared plates that bring the world to Geelong’s doorstep while staying grounded in local provenance.
The journey begins at reception. Set in deep, inky blues with flowing lamps that mirror organic movement, the lobby symbolises the deep ocean itself. It’s a deliberate gesture, a visual nod to the bay, marking the start of a design narrative that flows throughout the hotel like water, from ground floor to level ten.
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afterthought, it is a central expression of the region. Across its restaurants, bars and café, the focus is on house-made specialties, elevated sharing platters and local produce that reflects the diversity of the Greater Geelong region.
Designed to balance connection, productivity and relaxation, the hotel features multiple room configurations including suites, junior suites, king bedrooms, two double bed rooms, many with interconnecting doors. Floor-to-ceiling windows in guest rooms
Sociali Executive Chef Atish Chaudhuri
Verde on Smythe Menu
Skyline Bar Portarlington Mussels and Lemongrass Curry
Skyline Bar Oysters Grazing and Cocktails
indoor, heated pool for year-round use and a fully equipped fitness centre. For meetings, events and celebrations, Crowne Plaza Geelong boasts eight versatile function and event spaces, each positioned to capture the beauty of the bay. The hotel’s standout Waterfront Ballroom provides an impressive setting for conferences, gala events and weddings, combining modern technology, flexible layouts and panoramic water views. Crowne Plaza Geelong is located adjacent to the newly opened Nyaal Banyul Geelong Convention and Event Centre, one of the most significant regional infrastructure projects ever delivered in Victoria. While the waterfront provides a sense of calm and restoration, the energy of the city is never far away. Conveniently positioned within walking distance of the vibrant CBD, guests can seamlessly transition from seaside calm to urban life, enjoying performing arts and exhibitions, live entertainment, sports and year-round major events. Boutique retailers, major shopping precincts and a diverse range of hospitality venues further contribute to the area's appeal.
Crowne Plaza Geelong creates a sense of place and connection, aligning with its waterfront location and city vibrancy. Interiors reflect the landscape. Menus respect the region. Guests create lasting coastal memories with every experience grounded in connection.
VERDE ON SMYTHE
show either expansive views across the bay or the dynamic city skyline. Abundant naturally lit views drawn by seashell-coloured curtains reference the region’s seaside environment and foster a strong sense of connection to its location. The hotel offers a range of wellness and leisure facilities, including an
Skyline BaR
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partners
WHY SMART HOSPITALITY EMPLOYERS ARE SIGNING APPRENTICES BEFORE 2027 Hospitality businesses are already struggling with staff shortages, rising wages, and increasing pressure to build stable teams. But employers who delay hiring apprentices could also miss out on thousands in government support.
WHAT’S CHANGING FROM 1 JANUARY 2027?
In April 2026 AHA(Vic) reported that “labour costs continue to be the biggest challenge for hotel owners and managers. Minimum wage increases, higher superannuation, and rising WorkCover and payroll tax costs are all stacking up. Even small percentage increases have a big impact in a labour-heavy industry like hospitality.”
• Payments will still be made in two instalments during the apprentice’s first year
Now the Federal Government has also confirmed major changes to Australian Apprenticeship incentives including reduced payments and tighter eligibility rules for larger employers. For hospitality venues thinking about taking on an apprentice “later in the year” or “once things settle down”, the reality is simple - waiting could cost you money.
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Key Apprenticeship Program Employer Incentive • Incentive drops from $5,000 to $4,000
• Employers with 200+ employees will no longer be eligible (except Group Training Organisations) Priority Hiring Incentive • Large employers with 200+ staff will become ineligible from 1 January 2027. The Apprenticeship Priority List – a new system that will; • Prioritise industries linked to construction, manufacturing, care and support, and net zero targets
WHAT STAYS THE SAME? Existing Apprentices Are Protected. And there is good news for employers who act before the deadline. Eligible employers who commence or recommence an apprentice before 1 January 2027 will be grandfathered into the current arrangements. That means they can still access: • Up to $5,000 through the Key Apprenticeship Program Employer Incentive
The problem is that delaying now could mean:
• Up to $2,500 through the Priority Hiring Incentive
• lower government support
Even if the apprenticeship continues after the changes begin.
• reduced eligibility
Apprentice Support Payments Continue Apprentices undertaking a Certificate III or higher qualification in a priority occupation will still be eligible for the Australian Apprentice Training Support Payment (AATSP) of up to $2,500 over the first two years of their apprenticeship until 30 June 2029. WHY THIS MATTERS FOR HOSPITALITY EMPLOYERS For many hospitality businesses, apprentices are no longer just a “nice idea” - they’re becoming one of the few reliable ways to build long-term workforce stability. But too many employers delay because: • they’re waiting until they’re “less busy” • they think apprenticeships are complicated • they’ve had poor experiences with training providers in the past
• missing the opportunity to lock in current incentive rates At a time when recruitment costs continue to rise, every dollar matters. THE BOTTOM LINE If you’ve been considering employing an apprentice in 2026, now is the time to move. Employers who sign apprentices before 1 January 2027 may secure higher incentive payments and protect their eligibility before the new rules take effect. The businesses that act early won’t just save money - they’ll put themselves in a stronger position to build the next generation of skilled hospitality staff before everyone else catches up. To discuss your workforce needs and apprenticeships contact: Chris Fitzgibbon | chris@avtes.com.au | 0457 771 334
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CELEBRATING WORLD COCKTAIL MONTH WITH CHEF PAM MIXOLOGY MEETS MICHELIN-STAR GASTRONOMY AT HOTEL CHADSTONE MELBOURNE - MGALLERY COLLECTION Each year, World Cocktail Month sees MGallery Collection hotels celebrate the art of mixology, creating a stage for creativity and connection. This year, MGallery Collection invites guests to experience the bar as a destination in its own right. In collaboration with Michelin-starred chef Pichaya “Pam” Soontornyanakij, the boutique hotel collection unveils an immersive pairing concept that transforms an evening drink into a curated gastronomic ritual. MGallery Collection’s celebrated Art of Mixology is expressed through both sip and bite, creating a unique experience that combines cocktail and cuisine. Each pairing is designed not simply to accompany, but to elevate, allowing flavour, texture and aroma to move in harmony.
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The collaboration with Chef Pam will come to life across 16 selected MGallery Collection properties spanning Europe, Asia, Australia, the Americas and the Middle East. From heritage city landmarks to coastal sanctuaries and design-led urban retreats, each property offers its own distinctive setting to be the backdrop to this celebration of creativity. Chef Pam, founder of Bangkok’s Michelin-starred Potong, stands among the most influential voices in contemporary gastronomy. Named The World’s Best Female Chef 2025 and Asia’s Best Female Chef 2024, she is celebrated for a culinary philosophy rooted in contrast, balance and storytelling, where flavour becomes memory and texture becomes emotion.
Her expressive yet bold approach aligns seamlessly with MGallery Collection’s commitment to craftsmanship and meaningful luxury - where every experience is designed to evoke emotion and reveal the soul of a destination. With both Chef Pam and MGallery Collection sharing a core belief that hospitality should tell a story, the collaboration is a natural next step. Beyond her culinary achievements, Chef Pam is a passionate advocate for women in hospitality, mentoring emerging talent through her Women for Women initiative, a shared commitment that brings depth and authenticity to this collaboration. “My cuisine is guided by the idea of five flavours and five emotions, striking a perfect balance of taste
that evokes feeling and connection. With MGallery Collection, we wanted to let that language unfold beyond the plate and into the bar. These bites are not simply accompaniments; they are intentional compositions, designed to create dialogue between sip and taste.” Chef Pam Across selected properties, a curated cocktail collection is served alongside Chef Pam’s globally inspired bites, creating a fully immersive gastronomic encounter. From the refined elegance of The Botanist's Waltz paired with Tender Temptation Wings to the bold clarity of the Prohibition Martini alongside Caviar-Crowned Tartare each pairing is crafted to enhance contrast, texture and flavour. "At Hotel Chadstone, we are always seeking new ways to create memorable experiences that bring people together through food, drink and storytelling. World Cocktail Month perfectly reflects the spirit of Altus Rooftop Bar, where elevated mixology meets genuine connection. We are delighted to bring Chef Pam's globally inspired creations to Melbourne and invite guests to discover this unique journey through cocktail culture." Karen Taylor, General Manager of Hotel Chadstone Melbourne – MGallery Collection. In Melbourne, Hotel Chadstone Melbourne – MGallery Collection will showcase the experience at Altus Rooftop Bar, where guests can explore Chef Pam's signature pairings alongside panoramic Melbourne views and the hotel's celebrated Art of Mixology programme. Though World Cocktail Months is available until 31 August, the exclusive Chef Pam bar bites, will continue to be available at Altus until the end of the year.
Learn more about Hotel Chadstone Melbourne – MGallery Collection by heading to mgallery.accor.com 1341 Dandenong Road Chadstone, VIC 3148 T: 03 9108 3304
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BAR YARRA X AUTO GREEK
LEARN ABOUT OVOLO MELBOURNE, SOUTH YARRA’S RECENT RESTAURANT TAKEOVER. When you think of Ovolo Melbourne, South Yarra, you instantly picture funky decor, seventies glamour, vintage artwork and retro lollies on arrival. Adding to the rebellious rockstar experience was award-winning, vegan restaurant, Lona Misa. For nearly five years, this culinary hotspot was lauded for its outstanding vegan menu and commitment to phenomenal customer service. Heading into 2026, the Lona Misa chapter for Ovolo came to an end, making way for Bar Yarra. Continuing to champion locally sourced ingredients and the best vibes in town, Bar Yarra is not your typical hotel restaurant. After consideration and creativity, it was settled that Bar Yarra would welcome a restaurant collaboration
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with notable celebrity chef, George Calombaris. Think Greek food your Yia Yia approves of but elevated to South Yarra standards. We spoke with Christos Pavlidis, Ovolo Hotels Area General Manager Victoria, to understand more about this exciting collaboration. What is the Bar Yarra x Auto Greek takeover? How did this collaboration evolve? The Bar Yarra x Auto Greek takeover was born from a long-standing relationship with George Calombaris that dates back more than a decade. George and I worked together during my time at both The Press Club and PM24, so there was already a strong level of trust and mutual respect. When the opportunity arose to do
something unique at Ovolo South Yarra, George was one of the first people I called. What made the collaboration particularly special was that we didn't bring in an entirely new team. Our existing kitchen team remained in place, with George and his team training and developing them on the Auto Greek menu, techniques and service style. It became a genuine collaboration rather than a simple venue takeover. Having George and his team immersed in the business elevated both our culinary offering and service delivery. The knowledge, discipline and passion they brought to the operation had a lasting impact on our team, and many of the learnings have continued well beyond the takeover itself. It's something we have embraced and will continue to
build on as we evolve our food and beverage experience at Ovolo South Yarra. The result was a partnership that combined George's iconic food with the personality and service culture that our team has built at Ovolo South Yarra. This is a far cry from the typical Ovolo South Yarra vegan culinary experience. How has this been received by locals and guests? It's fair to say serving lamb at a hotel known for plant-based dining raised a few eyebrows! We certainly had a handful of passionate vegans let us know how they felt about the change, which was to be expected. The good news is nobody went hungry. We made sure there were vegan options available throughout the collaboration, so everyone could still enjoy the experience regardless of their dietary preference. Overall, the response has been overwhelmingly positive. Melbourne diners appreciate authenticity, great food and something a little unexpected. The collaboration generated a lot of curiosity and brought new guests through our doors, while many of our regulars embraced the opportunity to experience something completely different. Has this collaboration led to any changes in guest profile and pattern? How has Food and Beverage trade been impacted? Without question. The collaboration introduced Ovolo South Yarra to a completely new audience and drove significant local engagement. One of the standout successes was the two Greek Disco Nights we hosted during May. Both events sold out, creating an incredible atmosphere throughout the hotel. The energy was contagious, with guests dining, dancing and extending their evenings in the bar long after dinner service. Beyond the restaurant itself, we saw a positive flow on effect across the property. The events generated additional room nights, increased bar revenue and introduced many firsttime visitors to the hotel.
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An unexpected benefit was the increased awareness of our event spaces. Many guests who attended the restaurant and disco nights had not previously considered Ovolo South Yarra as an event destination. The exposure generated a number of enquiries and converted them into confirmed events, creating an additional revenue stream and introducing new clients to the broader hotel offering. Most importantly, it reinforced that people are looking for memorable hospitality experiences, not just meals. Has it opened any unexpected opportunities or partner collaborations? Absolutely. The success of the collaboration has sparked conversations with a range of operators, brands and hospitality partners who are interested in exploring similar concepts. the Auto Greek partnership has shown there is strong demand for limited time experiences that create excitement and give people a reason to visit. Any future collaboration would need to align with our brand, our guests and our team, but we're certainly open to exploring new ideas. Melbourne has one of the best hospitality scenes in the world and there are endless opportunities to collaborate with talented operators and create something memorable. The Auto Greek takeover proved that great hospitality is about bringing people together, and that's something we'll continue to look for in future partnerships. Beyond the commercial success, one of the biggest benefits was the development of our team. Working alongside George and his chefs gave our kitchen and front of house teams exposure to different techniques, service philosophies and operational disciplines. The collaboration left us with a stronger team and enhanced offering, which continues to benefit our guests today. The partnership also helped showcase the versatility of the hotel. What began as a restaurant collaboration created awareness of our accommodation, bar and event spaces, leading to new
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event bookings and opportunities that extended well beyond food and beverage. It has also reinforced the value of leveraging relationships and bringing together different audiences. When two strong brands collaborate authentically, the impact can extend well beyond the dining room. Would you look to do additional kitchen takeovers or collaborations in the future? Definitely. One of the things I love about Ovolo South Yarra is that we have the flexibility to be creative and take calculated risks. The success of
Having George and his team work most rewarding aspects of the partner it elevated our culinary offering, strengt team invaluable exposure to one of A operators. The collaboration drove ne awareness of our event spaces and cr hotel. Most importantly, it reminded u and great experiences come to genuine buzz that extends f
Learn more about Ovolo Melbourne, South Yarra by heading to ovolohotels.com Ovolo Melbourne, South Yarra 234 Toorak Road, South Yarra Melbourne, VIC 3141 T: 03 9116 2000
alongside our own was one of the rship. Beyond the commercial success, hened our service culture and gave our Australia's most recognised hospitality ew guests, sold out events, increased reated opportunities across the entire us that when great food, great people ogether, hospitality can create a far beyond the dining room.
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partners
TROPHIES TOGETHER FOR HOSPITALITY TRAINING United for the first time, sixteen iconic Victorian sporting trophies were showcased at William Angliss Institute recently to celebrate the tourism and hospitality professionals that underpin the success of Victoria's hallmark events. The State's largest sporting events, including Melbourne F1 Grand Prix, Australian Open and Melbourne Cup, loaned their trophies to Angliss to showcase the importance of a strong hospitality industry in delivering world class events. We speak to Mark Weatherley, Industry Training Leader at William Angliss Institute about what this means for our industry and how AHA members can benefit from a collaborative commitment to training hospitality professionals. Q: There must’ve been a lot involved in getting these trophies together – what was it for?
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William Angliss Institute worked closely with the top sporting events in Victoria to gather these iconic trophies to get industry leaders and decision makers to think about the bigger picture of what hospitality means to our economy and culture. As Australia’s leading specialist training provider for foods, tourism, hospitality and events, Angliss has a proud history of training indviduals and supplying tailored training to organisations. The trophies came together for a special event that set the stage for Angliss to unveil a new direction focused on strengthening industry partnerships while preparing graduates for the evolving needs of the visitor economy. Q: So the trophies were about the importance of training hospitality staff? We had trophies form the biggest sporting events across the state, recognising that what makes these events so special isn’t just the athletic achievements, but the guest experience – the visitors they draw to the state, the pride locals get in showcasing great food and welcoming people whether that be to Melbourne or our regions.
For us to have great events, we need great hospitality, great accommodation and passion from the people that make up these experiences. “Trained staff are integral to the success of our sporting and major events in Victoria,” says Angliss CEO Grant Dreher. “Angliss is evolving how we train the people that underpin our hallmark events and the industry more generally, we will work closer with industry to ensure that we train the best students to assist in delivering the best visitor experiences across the sector.” Q: How do we get passionate people when some operators are finding it hard to recruit staff at all? The jobs in foods, tourism, hospiality and events, make up exciting and successful careers and we don’t always tell that story well. We have seen the successful careers highlighted at the AHA Awards and the AA Awards, so we know they are out there. When people have the support to do well in their jobs and can see the next step in their career, they are more committed. Someone
who is on a learnign pathway and feels their employer is investing in them is less likely to leave. Similarly, an employer that provides good induction training, and is known to support their workers quickly becomes the local employer of choice and attracts more talent. A great staff member doesn’t always come from turning up with a great resume. If they’ve got a good attitude, you can train them to be essential members of your team. Q: How can operators invest in staff? A lot of people think that partnering with a TAFE such as Angliss means hiring an apprentice, but there’s so many other ways to support the whole workforce. If you’ve got a great young person who is close to turning 18, you can skill them with an RSA – Responsible Service of Alcohol certificate. We offer this online or on campus in the Melbourne CBD. Young workers still at school might be able to participate in VET DSS (Vocational Education and Training delivered in secondary school) which sometimes can be arranged with their high school or they could study hospitality for example one day a week at Angliss as part of their schooling. For older staff, short courses are excellent and can lead to well-rounded employees able to work in different roles or understand the business more. Releasing staff to study a Certificate, Diploma or Degree at Angliss (may available part-time), means they are learning skills that can be brought back into the business. Leadership training is also available. We have the ability to tailor training for organisations, so if there’s a skill or human resource gap in your workforce, we can come to you and
deliver training with a fee-for-service model. This is great if you’re hiring a lot of people for a busy period, or if you have a smaller group with particular training needs. Angliss can really work with you on this. For managers and senior staff, keeping the passion alive might look like investing in postgraduate study. We offer Graduate Certificates and Master programs including Master of International Hotel Leadership (CRS1401161) and Master of International Hospitality Entrepreneurship (CRS1401173). Q: Sounds like an option for every level. What would you suggest to an operator keen to review their staff training options? There is something for every person and organisation so the best thing to do is reach out. Speak to and Angliss representative at an AHA or AA event, check out our industry short courses online, or contact us directly for a chat via the link below. Learn more here: Develop your workforce
FUN FACTS THAT WOULDN’T BE POSSIBLE WITHOUT GREAT HOSPITALITY PEOPLE: • The Melbourne F1 Grand Prix alone helps deliver more than $3.3 Billion in annual economic value to Victoria 1 • The Australian Open served 112000 serves of the Peach Melbourne dessert in 2025 and hade over 20 speciality food outlets open in 2026 2 • With over 35,000 spectators, the Rip Curl Pro at Bells Beach is estimated to have injected more than $8million into the Surf Coast Shire local economy 3
Melbourne To Start 2026 F1® With A Bang | Premier AO launches new food and drink line-up for 2026, headlined by Shake Shack | AO 3 https://timesnewsgroup.com.au/surfcoasttimes/news/rip-curl-pro-delivers-8m-boost-for-surf-coast/ 1
2
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partners
THREE WAYS TO RUN A SHARPER SERVICE & GROW REVENUE IN THE NEW FINANCIAL YEAR Service is done, the last table's paid, and instead of heading home, venue managers and operators are left squinting at a spreadsheet trying to work out how the night went. In another classic hospo sitch, the owner who steps away from the venue for a moment is scrambling with screenshots of the reservation diary because there’s no other way to check what’s coming in. The truth is, the tools that most venues run on today weren't built for the way hospitality works — fast, on the floor, and rarely at a desk. Built by people in hospitality, Now Book It is the reservation and guest engagement platform designed with that thinking in mind. Every feature is built to give you back time, protect your revenue, and put control back in your hands. Here's what's new and what it means for your venue.
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KNOW EXACTLY HOW YOUR NIGHT WENT — BEFORE YOU LOCK UP Every hour spent pulling reports by hand is an hour not spent on service, staff, or guests. Now Book It’s newly launched End of Day Reports close that gap. One of the biggest headaches that keep venue operators up at night is the manual reconciliation at the end of the day. With End of Day reporting, you get a fast, honest read on how your venue is performing in a single click. From covers and cancellations to spend, top sellers and revenue, what used to be endless lines of raw data is now a summarised headline that tells you what you need to know. In addition, it comes with AI recommendations on actionable next steps to improve the numbers. This is all part of Now Book It’s Insights, an AI reporting tool built into your reservation platform — no setup,
PARTNERS
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PARTNERS
HOW HOSTPLUS CAN SUPPORT EMPLOYEE WELLBEING AT EVERY LIFE STAGE In industries where work patterns can vary and staff turnover can be high, helping your employees engage with their super can be a challenge. As employee needs evolve, super funds are expanding how they provide support. For funds like Hostplus, this means offering more accessible advice, and a broader range of services to help your employees feel more informed and confident.
Making financial advice more accessible for Hostplus your employees Financial decisions don’t always happen at predictable moments. Without clear guidance, questions about combining super, insurance cover or planning for retirement may feel overwhelming. That’s why Hostplus has adopted a flexible, multi-channel approach to financial advice. It’s designed to meet members (and your employees) wherever they are in life. Hostplus’ digital advice platform, SuperSmart, provides interactive education and tailored guidance to eligible members online. Members can also access support from Hostplus advisers over the phone or via video call, or meet with a financial planner face to face for more comprehensive advice. For example, a younger hospitality worker who is a Hostplus member could use SuperSmart to build their understanding of super and broader financial concepts. Through interactive education, they can explore everyday topics like managing debt or building good financial habits. A tourism operator or restaurant manager in their 30s or 40s might prefer to speak with an adviser over the phone to ask more specific questions about investments or insurance. A hotel concierge in their 50s or 60s might instead meet with a financial planner face to face to prepare for retirement. By offering different ways to engage, Hostplus enables members to access support in a way that reflects their situation, preferences and stage of life. This flexibility can help ensure members get the support they need, when they need it, without feeling overwhelmed. It’s also an easy way for employers to provide staff with access to financial guidance, without any extra administrative burden.
Find out more about Hostplus financial advice services at hostplus.com.au/advice
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Practical support for your workforce Financial advice is only part of the story. Many of your employees can also benefit from practical support that helps them feel more confident about their finances and their wellbeing. Hostplus is expanding its offering in this space, providing additional services designed to support members in more practical, everyday ways.
In-person support through ServicePlus centres
Employees who are Hostplus members can access face-to-face support through the Hostplus ServicePlus centres. Whether they’re looking for guidance, reassurance or support to help them understand their options and next steps, ServicePlus provides access to a knowledgeable Hostplus representative in a welcoming and accessible environment. Currently available in Melbourne, Adelaide and Darwin, ServicePlus centres are also planned for Sydney, Perth and Brisbane. Visit hostplus.com.au/contact-us to find a ServicePlus centre near you.
A broader wellbeing focus with 360Health
Employees who are Hostplus members, and their families, also have access to 360Health, a health and wellbeing program.1 The program connects members to a range of services, including support for mental health, fitness and nutrition, at no extra cost. The nutrition program provides personalised guidance to help members build healthier habits. For example, an employee juggling shift work in hospitality could use the nutrition program to get simple, realistic advice on maintaining a balanced diet around irregular hours. For employers, these services can complement existing wellbeing initiatives by providing support for employees who are Hostplus members, without adding extra programs, costs or administration.
Find out more at hostplus.com.au/360health
1. The term ‘family/families’ consists of a Hostplus member’s children, partner, parents, and parents in-law. Hostplus has engaged Industry Fund Services Limited (IFS) ABN 54 007 016 195, AFSL 232514 to facilitate the provision of personal financial advice to members of Hostplus, including via the web-based platform SuperSmart. Advice is provided by Hostplus financial planners who are authorised representatives of IFS. Fees may apply. For further information about the cost of personal advice and SuperSmart eligibility criteria visit hostplus.com.au/advice This information is general advice only and does not take into account your personal objectives, financial situation or needs. You should consider if this information is appropriate for you in light of your circumstances before acting on it. Please read the relevant Product Disclosure Statement and Target Market Determination available at hostplus.com.au/pds and hostplus.com.au/ddo before making a decision. Life insurance products are issued by MetLife Insurance Limited (ABN 75 004 274 882, AFSL 238096) (MetLife). 360Health services are provided in conjunction with Teladoc Health Australasia Pty Ltd (ACN 147 387 666) (Teladoc Health), a separate entity. 360Health services are not provided by way of insurance (including health insurance) and the provision of these services is not dependent on the occurrence of an insured event. MetLife will not be responsible for the nature or quality of services provided by Teladoc Health. All services except for Recovery Support are provided by Teladoc Health. Access to 360Health services will be at MetLife’s reasonable discretion and is eligible for all MetLife customers, partnered super fund members and their children, partner, parents and parents-in-law. MetLife reserves the right to discontinue or change the services at any time. Hostplus insurance cover is provided by MetLife Insurance Limited ABN 75 004 274 882, AFSL 238096. Hostplus insurance cover is provided to members in the Maritime division of the Hostplus Superannuation Fund by Nippon Life Insurance Australia and New Zealand Limited ABN 90 000 000 402 AFSL 230694, trading as Acenda. Issued by Host-Plus Pty Limited ABN 79 008 634 704 as trustee for the Hostplus Superannuation Fund ABN 68 657 495 890.
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Case Study Adelaide Oval
Smart Oil Solutions in Action: Adelaide Oval Boosting Efficiency and Performance The Challenge
The Solution
Managing fryers across the diverse outlets and large events was a significant challenge for Adelaide Oval. With the need to use fresh oil weekly to ensure food quality and consistency, the process was time-consuming and costly, especially given the volume of fryers and the frequency of use.
Cookers provided a comprehensive solution that transformed Adelaide Oval’s oil management system. Via installation of an on-site fresh oil filling station and used oil storage it enabled the venue to efficiently supply and dispose of oil while reducing waste “we have removed 30,000 drums of oil from going into landfill over the past 10 years” says Philip.
Additionally, waste oil disposal posed environmental concerns, with thousands of drums ending up in landfills. As Philip Pope, Executive Chef, explains, “We have a lot of fryers in the business, and they need fresh oil weekly,” highlighting the ongoing logistical and sustainability issues associated with oil management before partnering with Cookers.
Cookers innovative XLFRY extends the life of the oil and maintains food quality and consistency, which saves time and money. Philip adds, “Their XLFRY is a godsend; we don’t have to change it regularly, and the quality is unmatched.” This partnership has delivered sustainable, cost-effective, and high-quality fry oil management, supporting Adelaide Oval’s large-scale events and ongoing operations.
The Result “We have removed 30,000 drums of oil from going into landfill over the past 10 years. Their XLFRY is a godsend; we don’t have to change it regularly, and the quality is unmatched. ” Philip Pope, Executive Chef
Find out more at cookers.com.au
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