2017... the year that was. Hard to believe it's already over!
Here's a quick recap on all the big things the THA got up to over the last year!
As this calendar year draws to an end and the festive season closes upon us it is an appropriate time to revisit the concept of responsible service of alcohol.The period leading into Christmas and New Year commonly finds licensed venues hosting parties (end of year functions), and / or increased patronage due to people who find their way into your venue after celebrating a function at their respective work places.
While 2017 has been a very busy year at a state level, our national branch has also been extremely busy dealing with national issues on behalf of our members. Stephen Ferguson and the team in Canberra have been working with politicians from all sides of politics to get outcomes that assist our venues around the country to operate effectively with as little impediment from government as possible.
The Tasmanian hospitality industry has transformed in recent times. It offers a product/service mix more closely aligned to the changes in the board local and visitor market and specific segments within them, as well as food, beverage and accomodation offers altering markedly in response to observed changes in market dynamics.
Scott from Black Cow Bistro shares with us the most unique part about being a chef in this week's Industry Interview!
Here's a word from Ritsa from Elaia Cafe Restaurant on what it's like to converse with other people in the Hospitality Industry!
Nicole from Tall Timbers Tasmania shares with us why she loves coming to work each day!
Join us again at Salamanca Inn for another weekly hospitality industry interview!
In this week's video we are once again joined by Scott from Black Cow Bistro, to talk about what it's like meeting other chefs in the hospitality industry!
For our latest interview clip we are joined by Teresa from Brooke Street Larder, on what what working in hospitality means to her!