Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome back. It's both this morning and we're talking with
Steve Older, CEO of the Tasmanian Hospitality Association. Now you've
been CEO for sixteen years, so there must have been
a lot of changes that have happened in the industry
in that time.
Speaker 2 (00:12):
Yeah. Look, I think the major one in Tasy for
me is probably just the quality of venues we've got,
and our main quality is in the number of I
remember when I first started, Tasmania had some fantastic venues
out there, whether our accommodation, restaurants, bars, whatever. But now
we've got a multitude and I know that when we
go off to our national awards every year, Tasmania features
more heavily every year in relation to winning them. And
I also just think about the fact when national friends
(00:34):
or people come down to Tasy and say to me
where do we want to stay, dine and drink whatever,
You can give them a raft of venue straight off
the top of you Hea. Whether you're in highbart Lonzst
and Bernie, there's a raft of venues, Saint Helens, there's
cracking joints around the place. I think you Thus, it's
opened up a lot of career opportunities. But the best
part is that we've got so many great accommodation venues
with the Tasman on board. Now you know, you've got
mac Onan, You've got restaurants like Pepina d'angelo's, all these places.
(00:59):
You have Van Boone a bit further out of the
city and stuff. They're just amazing venues that again, sixteen
years ago, we didn't have so many. I'm not saying
that we didn't have quality back then. We've just got
so many great ones now that the choice is great
and people just need to get used to it. They
need to book earlier. I think the Tassi mentality used
to be, let's book at the last moment. You just
can't do that now. Because the quality of venues we've got,
with the tourist numbers coming in and the locals wanting
to get out and about, you need to book in early.
(01:20):
And the number of great venues and stuff we have
down here is quadruple. It is just amazing.
Speaker 1 (01:25):
Nowadays because of the amount of quality that's out there.
It means that if you are looking to get into
this industry, it's a great place to sort of get
your foot in the door and start one hundred percent.
Speaker 2 (01:33):
And you see so many people who start in the
industry now four years later, five years later have gone
on start their own venues. And I think that's what
Tassy's going through at the moment. We've just got so
many great people. And then you hear of them and go, oh,
X is leaving that place, and you think, I wonder
where they're going. The next minut they're anting up their
own restaurant, a bar, and it's a great new opportunity
to think of all the micro bars and little breweries
we have around in now, the wineries. The quality we've
got of hospitality venues in Tasmania in all parts of
(01:55):
the state is just unbelievable and I think it's only
going to get better as we continue.
Speaker 1 (01:59):
It really has opened up. There's definitely a spotlight that
has hit our home territory as well for people to
come down and check out what we're doing.
Speaker 2 (02:06):
And you see people like Massimomelan and all these sort
of people who are now doing TV shows that talk
about the great produce we have on land here and
stuff and what they can do with and stuff. And
I go to the mainland meetings that I go to
or national means.
Speaker 1 (02:16):
And all that.
Speaker 2 (02:17):
Talking to me ab Is. I watched that show the
other day with this Sheffield was talking about the maze
and produce. I'd love to go there. I'd love to
go to this place. We sometimes I also forget I
think has Tasmania. It's just how good it is down here.
I think we get a bit complacent and think, oh, yeah,
there's better places around the world. But when you do
travel around the world, you actually realize Tasmania is it
at the top of the tray. And I think we
should just make sure we don't ever forget.
Speaker 1 (02:35):
That Australia has extremely good produce. Tasmania has even better produce,
and internationally we actually do have some of the best worldwide.
Speaker 2 (02:42):
One understand. And again I think our service stands are great.
I mean, we run a program through the TACHA called
the Great Customer Experience Program funded by the GUN, which
is about trying to get venues to understand the role
they play in the staff's role they play in relation
to giving people the great experience when they come to
their venue so they come back to your venue again.
So that's been a really successful prom But I think
the one thing that Tazzi does really well. Is that
whole fresh Tasmanian attitude that can do friendly attitude and
(03:05):
I think that's what tourists love coming down here.
Speaker 1 (03:07):
It's a fantastic place to be. There's also lots of
information if you are interested in what people have done
so far in the industry at your more than Welcome
dot com. Do I use it. There's a bunch of
different stories of different businesses, how people have gone about
getting into it, and why you should maybe consider it
as an option. Thanks for having a chat with us today.
Steve good to talk to you about. We're chatting with
Steve Old, the CEO of the Tasmanian Hospitality Association. This
(03:30):
is your more than Welcome
Welcome back. It's both this morning and we're talking with
Steve Older, CEO of the Tasmanian Hospitality Association. Now you've
been CEO for sixteen years, so there must have been
a lot of changes that have happened in the industry
in that time.
Speaker 2 (00:12):
Yeah. Look, I think the major one in Tasy for
me is probably just the quality of venues we've got,
and our main quality is in the number of I
remember when I first started, Tasmania had some fantastic venues
out there, whether our accommodation, restaurants, bars, whatever. But now
we've got a multitude and I know that when we
go off to our national awards every year, Tasmania features
more heavily every year in relation to winning them. And
I also just think about the fact when national friends
(00:34):
or people come down to Tasy and say to me
where do we want to stay, dine and drink whatever,
You can give them a raft of venue straight off
the top of you Hea. Whether you're in highbart Lonzst
and Bernie, there's a raft of venues, Saint Helens, there's
cracking joints around the place. I think you Thus, it's
opened up a lot of career opportunities. But the best
part is that we've got so many great accommodation venues
with the Tasman on board. Now you know, you've got
mac Onan, You've got restaurants like Pepina d'angelo's, all these places.
(00:59):
You have Van Boone a bit further out of the
city and stuff. They're just amazing venues that again, sixteen
years ago, we didn't have so many. I'm not saying
that we didn't have quality back then. We've just got
so many great ones now that the choice is great
and people just need to get used to it. They
need to book earlier. I think the Tassi mentality used
to be, let's book at the last moment. You just
can't do that now. Because the quality of venues we've got,
with the tourist numbers coming in and the locals wanting
to get out and about, you need to book in early.
(01:20):
And the number of great venues and stuff we have
down here is quadruple. It is just amazing.
Speaker 1 (01:25):
Nowadays because of the amount of quality that's out there.
It means that if you are looking to get into
this industry, it's a great place to sort of get
your foot in the door and start one hundred percent.
Speaker 2 (01:33):
And you see so many people who start in the
industry now four years later, five years later have gone
on start their own venues. And I think that's what
Tassy's going through at the moment. We've just got so
many great people. And then you hear of them and go, oh,
X is leaving that place, and you think, I wonder
where they're going. The next minut they're anting up their
own restaurant, a bar, and it's a great new opportunity
to think of all the micro bars and little breweries
we have around in now, the wineries. The quality we've
got of hospitality venues in Tasmania in all parts of
(01:55):
the state is just unbelievable and I think it's only
going to get better as we continue.
Speaker 1 (01:59):
It really has opened up. There's definitely a spotlight that
has hit our home territory as well for people to
come down and check out what we're doing.
Speaker 2 (02:06):
And you see people like Massimomelan and all these sort
of people who are now doing TV shows that talk
about the great produce we have on land here and
stuff and what they can do with and stuff. And
I go to the mainland meetings that I go to
or national means.
Speaker 1 (02:16):
And all that.
Speaker 2 (02:17):
Talking to me ab Is. I watched that show the
other day with this Sheffield was talking about the maze
and produce. I'd love to go there. I'd love to
go to this place. We sometimes I also forget I
think has Tasmania. It's just how good it is down here.
I think we get a bit complacent and think, oh, yeah,
there's better places around the world. But when you do
travel around the world, you actually realize Tasmania is it
at the top of the tray. And I think we
should just make sure we don't ever forget.
Speaker 1 (02:35):
That Australia has extremely good produce. Tasmania has even better produce,
and internationally we actually do have some of the best worldwide.
Speaker 2 (02:42):
One understand. And again I think our service stands are great.
I mean, we run a program through the TACHA called
the Great Customer Experience Program funded by the GUN, which
is about trying to get venues to understand the role
they play in the staff's role they play in relation
to giving people the great experience when they come to
their venue so they come back to your venue again.
So that's been a really successful prom But I think
the one thing that Tazzi does really well. Is that
whole fresh Tasmanian attitude that can do friendly attitude and
(03:05):
I think that's what tourists love coming down here.
Speaker 1 (03:07):
It's a fantastic place to be. There's also lots of
information if you are interested in what people have done
so far in the industry at your more than Welcome
dot com. Do I use it. There's a bunch of
different stories of different businesses, how people have gone about
getting into it, and why you should maybe consider it
as an option. Thanks for having a chat with us today.
Steve good to talk to you about. We're chatting with
Steve Old, the CEO of the Tasmanian Hospitality Association. This
(03:30):
is your more than Welcome
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