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Speaker 1: Melbourne Cup day today, as we know, and I'm sure

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Speaker 1: focus has turned to Flemington already with days racing to

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Speaker 1: get underway there shortly, if the first race hasn't already

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Speaker 1: been held. But I imagine for a lot of businesses

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Speaker 1: around Adelaide who have done it tough since COVID since

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Speaker 1: twenty twenty, today might be starting to look like business

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Speaker 1: as usual to a degree. I wonder if that's right.

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Speaker 1: Owen Webb, Deputy CEO of the Australian Hotels Association here

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Speaker 1: in saow and good morning, thanks for your time. Is

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Speaker 1: it that morning? Is it that way? Is it starting

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Speaker 1: to look like businesses normal? It is?

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Speaker 2: We certainly noticed that there has been a bounce back

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Speaker 2: after that COVID period and the feedback that we're getting

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Speaker 2: is that the overall bookings have been pretty strong across

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Speaker 2: the state in terms of feedback so far for this

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Speaker 2: year's Melbourne Cup.

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Speaker 1: All right, so businesses that have made it through this

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Speaker 1: period and we've been out of it for a little

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Speaker 1: while now of course anyway, But are the ones that

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Speaker 1: are still standing here to stayed now? Is that your reading?

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Speaker 3: Yeah?

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Speaker 2: Look, I certainly think so. You know, conditions generally have

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Speaker 2: been strong for this year, and I think from an

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Speaker 2: economic perspective they are here to stay. Of course, we're

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Speaker 2: always going to have those challenges around the costs of

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Speaker 2: doing business, but certainly from the hotel sector generally, we've

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Speaker 2: enjoyed a good year so far.

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Speaker 1: I enjoyed your president's address at the end of year

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Speaker 1: function last year talking about, for instance, getting rid of gas,

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Speaker 1: and here in this data, as we know, the state

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Speaker 1: government has no plans to do that, unlike interstate. But

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Speaker 1: David Basher making the point that if gas was to

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Speaker 1: go and all the kitchens around Adelaide were to be

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Speaker 1: switched over eventually to electric, well here comes the forty

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Speaker 1: or fifty dollars Nitzel and the costs on doing business.

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Speaker 1: I'm sure you'd love some certainty in that, and more

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Speaker 1: so just costs to be reduced wherever possible to make

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Speaker 1: it easier not just for pubs and clubs, but for

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Speaker 1: all businesses to survive.

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Speaker 2: Yeah, that's certainly the case, Matthew's. Thankfully the state government

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Speaker 2: has made that decision that in terms of those changes

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Speaker 2: around gas, that that's not something on their agenda. But certainly,

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Speaker 2: when we look at costs of doing business, insurance, for example,

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Speaker 2: is one of the significant areas that's impacting our hotels

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Speaker 2: at the moment, and of course utility costs as well.

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Speaker 2: So and again, although it's clearly a federal tax, the

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Speaker 2: excise tax is certainly eating into the overall profits from

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Speaker 2: a business point of view as well.

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Speaker 1: The story that's been around the last couple of days,

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Speaker 1: and we spoke yesterday regarding this on the program, the

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Speaker 1: bureaucracy around asking farmers to certify their green credentials and

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Speaker 1: fill out paperwork and send it into two banks who

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Speaker 1: pass it on to the government to ensure that we're

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Speaker 1: meeting climate change targets for a country that is a

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Speaker 1: relatively smaller mirror on a world scale. We've got supermarkets today.

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Speaker 1: It's a JP Drake quoted in the paper saying I

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Speaker 1: was going to push up food and supermarkets all this

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Speaker 1: extra bureaucracy. Do you see the same thing happening in

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Speaker 1: pubs and clubs? And then the worry is, of course,

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Speaker 1: if meals get more expensive, people are less inclined to

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Speaker 1: go out and eat.

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Speaker 2: Yes, there's no doubt, Matthew. It's it is a really

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Speaker 2: fine balancing act because, as you say, we don't want

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Speaker 2: customers to be priced out of the market completely, But

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Speaker 2: of course businesses still need to be making their margins

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Speaker 2: and no doubt, when cost of goods like food increase

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Speaker 2: then clearly that cuts into the gross profits of our kitchens,

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Speaker 2: which is a difficult area for businesses to make money

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Speaker 2: in as it is, so certainly that's an area of

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Speaker 2: concern for us.

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Speaker 1: What's Melbourne Cup mean to the hotels in terms of income?

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Speaker 1: Is it a you know, a massive impetus today, big boost?

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Speaker 2: Yeah, Look across the state it is a significant economic contribution.

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Speaker 2: You know, for some of our hotels it's actually one

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Speaker 2: of their biggest days of trade. A hotel that perhaps

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Speaker 2: isn't normally booked out on a Tuesday. If it's that

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Speaker 2: capacity for today, we'll probably see in an uplift of

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Speaker 2: forty to fifty percent in terms of an increase in

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Speaker 2: spend overall on their food and beverage items. So it

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Speaker 2: really is important to give us that economic impetus as

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Speaker 2: we as we move into the warmer months.

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Speaker 1: All right, Owen, I appreciate your time this morning.

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Speaker 2: Thank you, Thanks very much.

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Speaker 1: Matthew Simone Douglas from the Hospital Collective publican at the

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Speaker 1: Duke of Brunswick. Hello Simone, Hello Matt, how are you here? Good?

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Speaker 1: Thank you, big day on the calendar for you.

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Speaker 3: It is a big day on the calendar, I think

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Speaker 3: for most pubs and really does signal the beginning of

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Speaker 3: what we would call our peak season, so you know,

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Speaker 3: well and truly in spring, I think Melbourne Cup Day

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Speaker 3: is kind of the signal to hospitality at large that

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Speaker 3: you know, people are getting ready to get out and

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Speaker 3: about and start celebrating that race into the end of

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Speaker 3: the year.

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Speaker 1: In terms of some of the issues I've spoken to

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Speaker 1: Owen about, how do you see things now? We've spoken

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Speaker 1: in the past when things were pretty gloomy and for

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Speaker 1: you personally, your business operations in the industry in general,

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Speaker 1: how are things looking at you feeling better about where

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Speaker 1: we're at?

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Speaker 3: Well, we always feel better at this time of year,

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Speaker 3: so as we kind of hit end of October and

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Speaker 3: moving forward, this is when most hospitality operators make about

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Speaker 3: you know, anywhere upwards of fifty to sixty percent of

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Speaker 3: their gross profit for the like sorry, their bottom line

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Speaker 3: profit for the whole calendar year. So this is our

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Speaker 3: happy time of year. It's Christmas for us for you know,

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Speaker 3: a good chunk of time now where we make hay

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Speaker 3: and put the money in the bank so that the

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Speaker 3: next time winter comes around, we've got those cash buffers.

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Speaker 3: So a good Christmas season is good for everybody really,

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Speaker 3: all right.

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Speaker 1: So employment has has that stabilized in the hospitality industry?

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Speaker 3: Look, it's I think it hasn't. It hasn't. So what

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Speaker 3: I would say is we still have some fairly significant

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Speaker 3: skills shortages in the industry.

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Speaker 1: In what area.

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Speaker 3: Definitely when it comes to chefs, but also to experience,

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Speaker 3: you know, front of house operators. I know, for a

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Speaker 3: lot of the smaller operators, you know, attracting talent that's

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Speaker 3: experienced this time and it becomes quite difficult because everybody

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Speaker 3: is ramping up operations, so they're all looking to draw

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Speaker 3: from the same talent for which means you know, now

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Speaker 3: is a great time if you want of those people

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Speaker 3: who's sitting around and you know, thinking about getting back

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Speaker 3: into the industry, or perhaps you just want some extra

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Speaker 3: cash for Christmas. It's a great time that you know,

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Speaker 3: drop your resume into your local pub, cafe or restaurant

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Speaker 3: because they're probably hiring.

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Speaker 1: Yeah, and to work in a pub, you need to

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Speaker 1: be a bi liqual licensing, don't you You need to

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Speaker 1: have your idea and all of that. You're serving alcohol,

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Speaker 1: be responsible person, et cetera, et cetera.

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Speaker 3: No, you're making that a little bit more compromised. So yeah,

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Speaker 3: so you need to have completed your Responsible Service of

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Speaker 3: Alcohol trade, but you can do that online and that

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Speaker 3: that's a certification so that you can work behind the

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Speaker 3: bar and serve alcohol. But in terms of what you're

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Speaker 3: talking about as being an approved responsible person, you're going

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Speaker 3: to need that if you're going to be left in

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Speaker 3: charge of the venue, okay and supervising you know, other

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Speaker 3: staff members and ensuring that responsible service of alcohol across

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Speaker 3: the board. So really, you know, you can jump online

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Speaker 3: get your responsible Service of Alcohol certificate. You probably there's

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Speaker 3: another free course called Doo Food Safely doing that one

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Speaker 3: and completing it, which doesn't take you that long, kind

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Speaker 3: of puts you in the running seat. And we all

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Speaker 3: know most of us got our first start, you know,

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Speaker 3: at a pub or a cafe because we're in the

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Speaker 3: right place at the right time, with the resume in

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Speaker 3: our hands, and we were prepared to learn and put

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Speaker 3: in the hardyard. But this is the time of year

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Speaker 3: where those people get their first shot.

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Speaker 1: Do people still come in with resumes the old fashioned way?

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Speaker 1: I mean, that's how I did it, that's probably how

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Speaker 1: you did it to mine. But if people still do that,

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Speaker 1: it's not just all online these days.

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Speaker 3: Yeah, no, I've literally I had two young people pop

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Speaker 3: in yesterday with their resumes down the port and one

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Speaker 3: of them looks quite promising actually going to even a

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Speaker 3: call back today. So yeah, it is. And you know,

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Speaker 3: often we're in operation that's you know, pretty flat out.

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Speaker 3: You know, we have staff that call in sick or

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Speaker 3: we have other issues, and we have lots of bookings

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Speaker 3: come in at the last minute, and then we're hunting

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Speaker 3: for stuff very much. Is often that thing is you're

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Speaker 3: in the right place at the right time, you're presenting

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Speaker 3: yourself well, and you know, a manager or someone that's

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Speaker 3: in entire venue will go can you come in tonight?

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Speaker 3: And the trick there is to say yes. You know,

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Speaker 3: that's probably the biggest mistake people make sometimes is that

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Speaker 3: they go, actually, no, it's not it's not convenient. Well

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Speaker 3: you've missed the because I needed someone tonight and that

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Speaker 3: would have got you on the roster.

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Speaker 1: Yeah, yeah, there you go. Good advice. Hey, Simon, thank

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Speaker 1: you for your insights, appreciate your time, good luck today, cheers, Thanks,

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Speaker 1: thank you, Simone Douglas HOSPO Collective, Ross Womersley has been

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Speaker 1: listening to this so you SEEOSA Council of Social Services

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Speaker 1: and there is another side to Melbourne Cup Day and Russ.

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Speaker 1: I'm sure you've got an important message for everyone today.

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Speaker 4: Yeah, I think the really important thing is Matthew, just

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Speaker 4: to remember that you should only if you're going to

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Speaker 4: have a bit on the races, really think carefully about

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Speaker 4: the money that you have available to you and don't

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Speaker 4: get sucked into imagining that this is going to be

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Speaker 4: the thing that's going to get you out of a

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Speaker 4: financial crust. But because you know, lots of our member

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Speaker 4: organizations are helping people try and put pieces back together,

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Speaker 4: people that have really struggled with gambling issues. And of

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Speaker 4: course these days we're in a position where things we

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Speaker 4: can do this from our fingertips, you know these gambling

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Speaker 4: is possible through our phones and in fact, in South Australia,

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Speaker 4: sports betting, the horse racing and sports betting is the

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Speaker 4: fastest growing form of gambling expenditure that we see and

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Speaker 4: so it is really important that a people only bet

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Speaker 4: what they can afford to lose, because it's inevitable that

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Speaker 4: most people will. And the other is for us to

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Speaker 4: actually be continuing to push with our federal Parliament to

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Speaker 4: ensure that there's good regulation and that the recommendations that

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Speaker 4: were made by the House of Representatives Committee Inquiry into Gambling,

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Speaker 4: chaired by the late Peter Murphy actually are put into

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Speaker 4: place to protect and better regulate and minimize harm from

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Speaker 4: momwind gambling.

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Speaker 1: All right, so what sort of level of resources gets

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Speaker 1: taken up dealing with problem gambling ross?

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Speaker 4: I think we never, we never really talk about that question,

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Speaker 4: and I suppose this is one of the problems, Matthew,

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Speaker 4: is that gambling doesn't just impact on the people who

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Speaker 4: have lost their money and their capacity to do things

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Speaker 4: like paying their bills. It actually impacts way beyond those

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Speaker 4: placing the bets. It's houm's relationships, It harms families, that

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Speaker 4: harms employers, and it ends up costing our community huge

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Speaker 4: amounts that we never we do, never talk about, and

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Speaker 4: that includes helping people pull themselves up out of massive

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Speaker 4: depressions because they've kind of found themselves psychologically really traumatized

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Speaker 4: in the process. And not just them as the potential

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Speaker 4: problem gambler, but their families are left. You know, if

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Speaker 4: you're a family, if you're a partner and you come

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Speaker 4: home and you have discovered that, in fact, your partner

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Speaker 4: has bet the house away, it's got to have pretty

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Speaker 4: profound impacts on you and all of the other people

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Speaker 4: around you, and that will come at a cost to

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Speaker 4: our health system, will come at a cost of a

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Speaker 4: person's own health, and it will come at the cost

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Speaker 4: of finding the other ways to support those people who

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Speaker 4: might find themselves homeless in that Now, now that's a

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Speaker 4: really extreme example, but these are the very real things

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Speaker 4: that happen for people, and we do need to be

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Speaker 4: encouraging people to be very cautious as you're thinking about

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Speaker 4: participating in gambling today.

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Speaker 1: Great advice for us. Appreciate your time, Thank.

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Speaker 4: You, you're welcome.

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Speaker 1: Mat think Ross Womersley, CEOSA, Council of Social Services