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Attachment 1 - Advice from Tuscan.pdf
12 April 2023 Phil Starkey Project Manager GH Properties PO Box 55 Noosa Heads QLD 4567 By Email: [email protected] RE: Application No MCU21/0110 Noosa Springs Hotel Development Lot 2 SP100810 & Lots 3&4 SP 178340 Dear Mr Starkey, We refer to a letter of 20 February 2023 from Mr John Cochrane who states: I believe that the amended plans raise further issues in respect of the potential use of the public areas as a Functions Facility and the potential for this use to 1. Generate additional parking and traffic demand 2. Exacerbate bushfire evacuation and response issues 3. Generate noise impact not assessed in the acoustic report 4. Develop a hotel a business model in competition with existing resort facilities. 5. Develop a Land Use not specified in the application or in referrals to SARA In our capacity as a specialist hotel advisor to GH Properties, Tuscan has reviewed the letter of 20 February 2023 drawing on our 20 years’ experience across all states of Australia and New Zealand that includes all international operators who manage hotels in the region, hotel efficiency reviews, operational business plans and forecasts, hotel openings. Recently we negotiated the selection and the appointment of the first luxury Waldorf Astoria in Australia and are familiar with a wide range of brands from lifestyle smaller hotels through to very large assets, many of which are in mixed use developments. The Development Application (No MCU21/0110) for a Noosa Springs Hotel (DA) extends the existing resort facilities at Noosa Springs with a luxury hotel. As in integrated resort, several principles underpin the business and operations have been adopted and reflected in the DA application. From our extensive hotel development and operational experience, we regard these principles as appropriate in combining high level service levels for guests with efficient hotel infrastructure that avoids duplication with the existing facilities at the clubhouse. Business Principles for Noosa Springs Hotel The existing clubhouse facilities includes function space supported by a production kitchen, restaurant and bar, plus a wellness and spa centre. These uses will not be altered but upgraded consistent with the 5 star hotel branding and some modifications to establish the clubhouse kitchen as a production kitchen to support the hotel demand. The clubhouse will provide function facilities for hotel guests as the hotel itself does not provide function rooms. This ensure that staff and other operational costs is most efficeient, which supports the financial viability of the integrated factility. The operational approach is based on the following: • The resort function facilities and production kitchen remain at the clubhouse and avoids duplication of those facilities at the hotel. • The hotel kitchen is a show kitchen to service in the restaurant and room service requirements. TUSCAN +61 2 8377 4688 LEVEL 4 BLIGH HOUSE PO Box R1031 [email protected] 4-6 BLIGH STREET TUSCAN.COM.AU SYDNEY NSW 2000 ROYAL EXCHANGE 1 NSW 1225 ABN 12 614 126 877 [OCR of page images] ir TUSCAN 12 April 2023 Phil Starkey Project Manager GH Properties PO Box 55 Noosa Heads QLD 4567 By Email: [email protected] RE: Application No MCU21/0110 Noosa Springs Hotel Development Lot 2 SP100810 & Lots 3&4 SP 178340 Dear Mr Starkey, We refer to a letter of 20 February 2023 from Mr John Cochrane who states: | believe that the amended plans raise further issues in respect of the potential use of the public areas as a Functions Facility and the potential for this use to 1. Generate additional parking and traffic demand 2. Exacerbate bushfire evacuation and response issues 3. Generate noise impact not assessed in the acoustic report 4. Develop a hotel a business model in competition with existing resort facilities. 5. Develop a Land Use not specified in the application or in referrals to SARA In our capacity as a specialist hotel advisor to GH Properties, Tuscan has reviewed the letter of 20 February 2023 drawing on our 20 years’ experience across all states of Australia and New Zealand that includes all international operators who manage hotels in the region, hotel efficiency reviews, operational business plans and forecasts, hotel openings. Recently we negotiated the selection and the appointment of the first luxury Waldorf Astoria in Australia and are familiar with a wide range of brands from lifestyle smaller hotels through to very large assets, many of which are in mixed use developments. The Development Application (No MCU21/0110) for a Noosa Springs Hotel (DA) extends the existing resort facilities at Noosa Springs with a luxury hotel. As in integrated resort, several principles underpin the business and operations have been adopted and reflected in the DA application. From our extensive hotel development and operational experience, we regard these principles as appropriate in combining high level service levels for guests with efficient hotel infrastructure that avoids duplication with the existing facilities at the clubhouse. Business Principles for Noosa Springs Hotel The existing clubhouse facilities includes function space supported by a production kitchen, restaurant and bar, plus a wellness and spa centre. These uses will not be altered but upgraded consistent with the 5 star hotel branding and some modifications to establish the clubhouse kitchen as a production kitchen to support the hotel demand. The clubhouse will provide function facilities for hotel guests as the hotel itself does not provide function rooms. This ensure that staff and other operational costs is most efficeient, which supports the financial viability of the integrated factility. The operational approach is based on the following: e The resort function facilities and production kitchen remain at the clubhouse and avoids duplication of those facilities at the hotel. e The hotel kitchen is a show kitchen to service in the restaurant and room service requirements. TUSCAN +61 2 8377 4688 LEVEL 4 BLIGH HOUSE PO Box R1031 [email protected] 4-6 BLIGH STREET ROYAL EXCHANGE 1 TUSCAN.COM.AU SYDNEY NSW 2000 NSW 1225 —_—_ ABN 12 614 126 877
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• The show kitchen has a limited operation and certainly not equipped to service a 500-person function
nor is there available area at the hotel to hold functions of that size.
• Efficient mixed use space planning is deployed and results in 200m2 of hotel operations back of house
areas for linen store, guest amenities storage, toilets and circulation.
• Additional back of house areas are included in the mixed use back of house zone to store furniture
including spare beds, cots, room amenities and storage for efficient guest service.
• The show kitchen, a satellite to the clubhouse production kitchen, requires back of house support such
as washing machines, storage for clean and dirty cutlery and crockery, trolley storage and equipment
for room service.
• A plate up area, required for food safety will enable food that has already been prepared to be plated
for service to guests. It contains stainless steel benches, mobile trolleys, benches and walls for
storage, waste bins and an oven for reheating: no cooking facilities.
Area Allocation
The food and beverage area for the hotel consists of bar, restaurant, satellite kitchen, and support back of
house. Attached is a marked up copy of the floor plan showing the spatial allocations of the restaurant, bar
and back-of-house uses.
This is an efficient multiple use zone combining facilities for operating the hotel and supporting the hotel bar
and restaurant. In summary the zone consists of the following areas:
• A restaurant and show kitchen, an area of 137m2, has internal seating for 60 guests.
• The 100m2 lobby lounge and bar area constrains the size of the restaurant.
• A guest corridor from reception to the east rooms of 70m2 which is required for access as the service
corridors are not available for guests due to safety concerns.
• Back of house hotel operation areas including linen, furniture store, toilets, amenities store of 196m2.
• Circulation areas 49m2.
• Support for show kitchen 120m2 including cool rooms, storage plates, glassware, crockery, washing
machines, trolley storage for room service, liquor store, waste rooms (dry and cool room).
Conclusion
The lobby level areas are allocated to a number of uses for hotel operations and guest food and beverage.
The proposition that the hotel has created a competing function facility to the existing clubhouse function
facilities is not supported by the uses and areas allocated. To the contrary, care has been taken to exclude
meeting facilities or function rooms, with a food and beverage service as a satellite operation of the clubhouse.
David Berry
Managing Director
Tuscan
TUSCAN +61 2 8377 4688 LEVEL 4 BLIGH HOUSE PO Box R1031
[email protected] 4-6 BLIGH STREET
TUSCAN.COM.AU SYDNEY NSW 2000
ROYAL EXCHANGE 2
NSW 1225
ABN 12 614 126 877
[OCR of page images]
ir
TUSCAN
The show kitchen has a limited operation and certainly not equipped to service a 500-person function
nor is there available area at the hotel to hold functions of that size.
Efficient mixed use space planning is deployed and results in 200m2 of hotel operations back of house
areas for linen store, guest amenities storage, toilets and circulation.
Additional back of house areas are included in the mixed use back of house zone to store furniture
including spare beds, cots, room amenities and storage for efficient guest service.
The show kitchen, a satellite to the clubhouse production kitchen, requires back of house support such
as washing machines, storage for clean and dirty cutlery and crockery, trolley storage and equipment
for room service.
A plate up area, required for food safety will enable food that has already been prepared to be plated
for service to guests. It contains stainless steel benches, mobile trolleys, benches and walls for
storage, waste bins and an oven for reheating: no cooking facilities.
Area Allocation
The food and beverage area for the hotel consists of bar, restaurant, satellite kitchen, and support back of
house. Attached is a marked up copy of the floor plan showing the spatial allocations of the restaurant, bar
and back-of-house uses.
This is an efficient multiple use zone combining facilities for operating the hotel and supporting the hotel bar
and restaurant. In summary the zone consists of the following areas:
A restaurant and show kitchen, an area of 137m2, has internal seating for 60 guests.
The 100m2 lobby lounge and bar area constrains the size of the restaurant.
A guest corridor from reception to the east rooms of 70m2 which is required for access as the service
corridors are not available for guests due to safety concerns.
Back of house hotel operation areas including linen, furniture store, toilets, amenities store of 196m2.
Circulation areas 49m2.
Support for show kitchen 120m2 including cool rooms, storage plates, glassware, crockery, washing
machines, trolley storage for room service, liquor store, waste rooms (dry and cool room).
Conclusion
The lobby level areas are allocated to a number of uses for hotel operations and guest food and beverage.
The proposition that the hotel has created a competing function facility to the existing clubhouse function
facilities is not supported by the uses and areas allocated. To the contrary, care has been taken to exclude
meeting facilities or function rooms, with a food and beverage service as a satellite operation of the clubhouse.
by
David Berry
Managing Director
Tuscan
TUSCAN +61 2.8377 4688 LEVEL 4 BLIGH HOUSE —
[email protected] 4-6 BLIGH STREET Fovat Exc. ANGE 5
TUSCAN.COM.AU SYDNEY NSW 2000 NOW 1205
—_—_ ABN 12 614 126 877
Page 3
LEGEND
SITE BOUNDARY ID DESCRIPTION Count
LEGEND
1 ROOM 102
2 ROOM SMALL 2
CIRCULATION
3 STANDARD SUITE 6
4 PRESIDENTIAL SUITE 2
RESTAURANT 5 BALCONY 99
6 POOLSIDE COURTYARD 12
LOBBY LOUNGE 7 CIRCULATION 7
8 LIFT 10
KITCHEN SUPPORT 9 STAIR 17
BUILDING OVER 10 COMMUNAL 1
BACK OF HOUSE 11 PORT COCHERE 1
12 ROAD EXTENSION 1
13 SHORT TERM PARKING 1
14 EXISTING PORT COCHERE 1
15 NEW HOTEL ENTRY 1
8 16 LIGHT WEIGHT ENTRY ROOF OVER 1
17 HOUSE KEEPING ROOM 8
BU
8
IL
D
18 SERVICES ROOM / CUPBOARD 8
IN
G
19 PLANT & EQUIPMENT 1
O
VE
R
52
20 POOL 2
5000L IN-GROUND GREASE TRAP
21 FIRE PIT 1
BUILDING OVER 22 TENNIS PAVILION AND AMENITIES 1
9 51
23 BOH ADMIN 1
24 PWD 1
50
138.820 m2 25 FEMALE BATHROOMS 1
49 53 26 MALE BATHROOMS 1
CA
F E
27 MALE STAFF AMENITIES 1
SE
RV
E
RY
28 FEMALE STAFF AMENITIES 1
39 47 48 29 FURNITURE STORE 2
T
AN
30 GENERAL STORE 1
UR
TA
46
00
R
29 31 LINEN STORE 1
S
RE
45
VE
35
O
32 KITCHEN 1
L
O
PO
44 43
33 SCISSOR LIFT 1
137.000 m2
BUILDING OVER
22 40
120.799 m2 41 42 34 DRY STORE 1
35 LIQUOR STORE 1
48.785 m2 33
70.017 m2 39 39 36 HOUSEKEEPER OFFICE 1
BUILDING OVER
37 38
32 37 KEG ROOM 1
36 35 34 38 LIQUOR COOLROOM 1
54
39 SERVICE CORRIDOR 1
31
30m2
57.140 40 PREP & SERVICE KITCHEN 1
29 41 FUNCTION COLD ROOM 1
27 28 42 TROLLEY STORE 1
100.153 m2 43 AV 1
21
44 FREEZER ROOM 1
+RL 5.81
45 COLD ROOM 1
20
46 KITCHEN & POT WASH 1
24 25 47 WET WASTE 1
48 DRY WASTE 1
26
49 LOADING DOCK 1
BUILDING 50 DIRTY LINEN 1
6 6 OVER 6 6 6 6 23 51 COMMS 1
52 MSB 1
LO
BB
Y
8 53 SERVICE VEHICLE ACCESS ROAD 1
/R
EC
EP
8 54 JACUZZI 1
TI
ROOM ROOM ROOM ROOM ROOM ROOM +RL 5.81
ON
R
55 ELECTRIC VEHICLE CHARGING 4
VE
G.10 G.11 G.12 G.13 G.14 G.15 17
ID
O
VO
STATION
G
1 1 1 1 1 1
IN
18
D
56 MOTORCYCLE PARK 8
IL
EXISTING DAY SPA & FITNESS CENTRE
BU
9 57 ELECTRIC BICYCLE PARKING 1
7 9 58 PHOTOVOLTAIC CARPPARK ROOF 5
PANELS
ROOM ROOM ROOM ROOM ROOM ROOM ROOM ROOM ROOM
G.1 G.2 G.3 G.4 G.5 G.6 G.7 G.8 G.9
1 1 1 1 1 1 1 1 1
5 5 5 5 5 5 5 5 5
BUILDING OVER
IMPORTANT NOTES: REVISION DATE DESCRIPTION BY CLIENT DRAWING TITLE
NOOSA SPRINGS REAL ESTATE PTY
1 04/09/20 FOR INFORMATION ST
Do not scale from drawings. All dimensions to be checked
on site before commencement of work. All discrepancies to 2
3
22/09/20
25/09/20
FOR INFORMATION
DA APPROVAL
ST
ST GROUND LEVEL PLAN
be brought to the attention of the Architect. Larger scale
drawings and written dimensions take preference. This 4
drawing is copyright and the property of the author, and must 5
09/10/20
14/10/20
DA APPROVAL REVISED
DA APPROVAL REVISED
ST
ST
LTD
not be retained, copied or used without the express authority 6 04/11/20 COUNCIL PRESENTATION ST
Marchese Partners International Pty Ltd
of MARCHESE PARTNERS INTERNATIONAL PTY. LTD. 7 01/12/20 DA APPROVAL REVISED ST Level 14, 46 Edward Street. Brisbane, QLD 4000. Australia
P +61 7 3211 2600 F +61 7 3211 0297 E [email protected] PROJECT SCALE DATE DRAWN CHECKED
www.marchesepartners.com 1:250 @A1
NOOSA SPRINGS BOUTIQUE HOTEL 02/09/20 BY ST
FOR APPROVAL Sydney · Brisbane · Canberra · Melbourne · Adelaide
Kuala Lumpur · Auckland · Christchurch · London · Madrid JOB DRAWING REVISION
ABN 33 590 578 323 0 5 10
NOT FOR CONSTRUCTION 20079 DA1.04 7
[OCR of page images]
a NL LEGEND
: =U) er ee lai * “SITE BOUNDARY DY] DESCRIPTION [_ Count
[ROOM 102
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| is LEGEND
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7
2
3
. 4
\ QZ RESTAURANT 5 [BALCONY 99
6
7
8
: POOLSIDE COURTYARD 12
\ Z LOBBY LOUNGE
E LIFT 70
| CIRCULATION 7
f \ | KITCHEN SUPPORT 9 {STAIR 17
| BUILDING OVER f \ 10 _|COMMUNAL 1
Z BACK OF HOUSE 11 [PORT COCHERE
12 |ROAD EXTENSION
13 |SHORT TERM PARKING
14 _|EXISTING PORT COCHERE
15 |NEW HOTEL ENTRY
16 |LIGHT WEIGHT ENTRY ROOF OVER
| 17 |HOUSE KEEPING ROOM
18 |SERVICES ROOM / CUPBOARD
19 |PLANT & EQUIPMENT
20 |POOL
21‘ |FIRE PIT
22 |TENNIS PAVILION AND AMENITIES.
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23 _|BOH ADMIN
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36 _|HOUSEKEEPER OFFICE
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41 |FUNCTION COLD ROOM
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45 |COLD ROOM
46 |KITCHEN & POT WASH
47 |WET WASTE
48 |DRY WASTE
49 |LOADING DOCK
50 [DIRTY LINEN
51 |COMMS
52 |MSB
53 __|SERVICE VEHICLE ACCESS ROAD
1
1
1
1
1
8
8
1
2
1
1
1
1
1
1
1
1
2
1
1
k 32__|KITCHEN 1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
54 |JACUZZI 1
Ia
55 |ELECTRIC VEHICLE CHARGING
STATION
56 |MOTORCYCLE PARK 8
57 _|ELECTRIC BICYCLE PARKING 1
58 |PHOTOVOLTAIC CARPPARK ROOF |5.
IPANELS
ROOM | ROOM |ROOM
5 1D OD, OD “fo0)
BUILDING OVER