APPLEJACK HOSPITALITY : LEADING THROUGH COVID-19

Ben Carroll and Hamish Watts explain their leadership strategies during the Coronavirus Pandemic. As Phase 1 restrictions are lifted today in New South Wales, this is a timely interview on the future of the Hospitality Industry in Australia.

Applejack is a boutique Sydney based hospitality group founded in 2011 this passionate duo who are determined to challenge the status quo and lead the industry by delivering unique venues to bring people together, creating epic concepts and magic experiences.

The winner of the ALIA Group Bar Operator of the Year Award in 2019, Applejack employs almost 200 talented professionals across 8 brands that they own and operate including The Butler Potts Point, Bopp & Tone, The Botanist Kirribilli, SoCal Sydney, Endeavour Tap Rooms, June’s Shoppe, and Table Sixty.

With a keen financial acumen, a passion for marketing, and a leadership style that empowers and motivates his high performing team, Carroll is successfully leaving his mark on the Sydney hospitality scene alongside business partner Watts, who thrives in operational innovations, food and beverage concepts and is driven by creativity, which is what continually motivates him to build and operate boutique restaurants and bars.

Ben and Hamish answer these questions:

1. Tell me a little about the Applejack culture and what drives you both.

2. What have you experienced within your business as a result of the Coronavirus pandemic?

OPTIONS DURING COVID-19

3. A number of businesses in hospitality have turned to ‘take-away & delivery’ to generate revenue during self-isolation – what is your take on this?

4. Thoughts on stage 1 eased restrictions, and is it financially viable to only serve 10 people at a time?

MAINTAINING CUSTOMER ENGAGEMENT

5. What have you been doing to keep your existing customers engaged with your brands during self-isolation and what feedback have you received so far?

6. Recent reports are that less than 50% of the population in Australia feel comfortable to go to a bar or restaurant if restrictions are lifted now. What do you believe needs to happen for customers to feel ready to return to your venues?

FINANCIAL SITUATION

7. If there were to be a second wave of the virus, do you think businesses will survive shutting down for a second time? And how can they safeguard this?

LEADERSHIP STRATEGY

10. This has been extremely challenging for the hospitality industry and hundreds of thousands of professionals in this industry have been stood down. What has been your employment and leadership strategy?

11. What has Applejack been doing to keep staff engaged and supported, especially regarding mental health during these challenging times?

THE FUTURE OF HOSPITALITY

12. What do you believe will change in hospitality as a result of Covid-19?

13. How can help the hospitality industry survive this global pandemic?

WHAT NEXT FOR APPLEJACK?

14. What strategies are you planning on implementing now and into the future to grow your business?

Visit Applejack Hospitality: https://www.applejackhospitality.com.au

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