Coca-Cola Europacific Partners Australia has announced a new Managing Director with Orlando Rodriguez to leave in early 2027.
Read full story →Coca-Cola Europacific Partners Australia has announced a new Managing Director with Orlando Rodriguez to leave in early 2027.
Coca-Cola Europacific Partners Australia (CCEP) has announced that Miles Karemacher will take over as Managing Director when Orlando Rodriguez leaves the business in early 2027. --- Karemacher will return to Australia, where he began his career with Coca-Cola Amatil. He is currently General Manager of Coca-Cola HBC’s Italian business and has held senior leadership roles with Coca-Cola HBC, SABMiller and Coca-Cola Amatil. --- Gareth McGeown, General Manager, APS Business Unit, said: “I am delighted to welcome Miles back to Australia and to CCEP. His deep market knowledge, international perspective and focus on building strong, engaged teams means he is the right leader to take our Australian business into its next chapter of growth.” --- Rodriguez will depart from CCEP having joined the business in 2019 and leading it through the transformation in Australia and helping to drive sustained growth. --- McGeown added: “Orlando has made a significant contribution to CCEP in Australia. His leadership and commercial focus have helped position the business strongly for the future. I want to thank Orlando personally for his impact on our business, customers and partners.” --- Karemacher will commence in the Managing Director role on 18 January 2027. --- Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young ---
The City of Sydney will make around 150 temporary on-street dining areas into permanent, high-quality footpath extensions.
The City of Sydney has announced its plans to transform around 150 temporary on-street dining areas into permanent, high-quality footpath extensions. --- The moves are the latest stage of the Council’s outdoor dining program and come after public feedback about changes to the program; City of Sydney said it received over 150 submissions about the program with widespread support. --- “We know outdoor dining has become a valued part of Sydney’s street life and culture,” Lord Mayor of Sydney, Clover Moore AO said. --- “Both community and business have expressed strong support for our recent proposals which will make outdoor dining easier and boost the vibrancy of neighbourhoods and high streets. --- “Now we’re taking the next step. We’re replacing the temporary concrete barriers around current on-street dining spaces with attractive, permanent footpath extensions.” --- The Lord Mayor added: “It’s wonderful to see people out on the streets, connecting with each other and enjoying their neighbourhood while supporting local businesses. These latest changes will further enhance outdoor dining experiences while making the city more accessible for those passing through our streets. --- “Our priority is to ensure Sydney continues to have a thriving outdoor dining scene while maintaining sufficient space for others.” --- Community feedback raised concerns about accessible footpaths, noise and the loss of parking spaces. --- The final guidelines require clear, continuous paths for pedestrians, people with disability and those pushing prams. Existing processes for assessing parking and traffic impacts will remain in place. --- The City of Sydney will focus on educating and communicating with operators until 1 February 2027, unless enforcement is required to address significant public safety issues. Lord Mayor Clover Moore said the guidelines would give businesses the maximum available space while maintaining accessible paths of travel. --- Since 2020, when the City of Sydney began offering public footpath and road space to businesses free of charge, over 2,600 applications have been approved. An estimated 16,000square metresof new space on roads and footpaths have been created, supporting more than 1,000 businesses. --- Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young ---
Consultation has opened on the Exposure Draft of the Federal Government’s mandatory Winegrape Purchases Code of Conduct.
Consultation has opened on the Exposure Draft of the Federal Government’s mandatory Winegrape Purchases Code of Conduct, ahead of the new Code coming into effect on 1 January 2027. --- The proposed Code will govern dealings between winegrape growers and large winemakers, with requirements covering good faith, trading arrangements and transparency. It is also intended to provide greater certainty around issues including price deductions and dispute resolution. --- The mandatory Code follows the recommendations of Dr Craig Emerson’s review of regulatory options for the wine and grape sector, which found growers had weak bargaining power and identified issues with contracting and trading practices. The Government subsequently accepted the review’s primary recommendation to replace the existing voluntary arrangements with a mandatory Code. --- Minister for Agriculture, Fisheries and Forestry Julie Collins encouraged growers and winemakers to provide feedback on the Exposure Draft. --- “We’ve heard from industry about the need for a Code that supports fairer and more transparent trading arrangements, which is why I encourage winegrape growers and winemakers to have their say on this Exposure Draft, the Minister said. --- “Australia produces the world’s best wine, but global oversupply and declining consumption rates has created challenging market conditions, which is why our Government has delivered over $105 million to support our grape and wine sector.” --- Under the proposed framework, the Code will apply to large winemakers in their dealings with growers and establish clearer requirements around contracts and dispute resolution. --- The Australian Competition and Consumer Commission (ACCC) will be responsible for supporting compliance, with penalties available for failures to deal in good faith. --- The Exposure Draft has been developed with input from industry stakeholders and the Winegrape Purchases Code of Conduct Advisory Group, which includes representatives from growers and winemakers. --- Assistant Minister for Productivity, Competition, Charities and Treasury Andrew Leigh said clearer rules could also benefit investment and productivity. --- “From grape to glass, our Government is committed to ensuring that every stage of our wine sector is fair and accountable. --- “The Code will give growers and winemakers clearer ground rules for doing business. That can reduce commercial friction, support investment and lift productivity across the sector.” ---
The Independent Brewers Association has welcomed a $3m election commitment to establish a beer tourism grant program in Victoria.
The Independent Brewers Association (IBA) has welcomed a $3m election commitment to establish a beer tourism grant program in Victoria, saying the funding could help independent breweries attract visitors and strengthen their contribution to regional economies. --- The commitment was announced by Victorian Premier Ben Carroll and would support visitor infrastructure, accessibility, signage, tours, tastings, family-friendly amenities and destination packaging aimed at increasing visitation and length of stay. --- “With around 147 independent breweries operating in Victoria, indirectly employing around 7,500 people, we know that breweries have created destinations that bring real value to the local economies in regional areas,” IBA Member Engagement Officer Jono Outred said. --- The commitment follows the Victorian Government’s May 2026 Budget funding for the development of a Beer and Cider Strategy and aligns with the IBA’s Grow Victorian Beer policy platform, released in March. --- The platform called for $3m to establish and promote brewery taproom experiences and increase visitation to independent breweries. --- IBA Chief Executive Officer Sabrina Kunz said the announcement addressed one of the association’s priorities for the sector. --- “Beer is indelibly viewed as Australia’s adult beverage of choice; it is part of the fabric of Australia. And beer is primarily consumed close to where it is made. What this means is that the average Victorian is directly experiencing the economic challenges of our sector. Because a beer, made by an Australian owned brewery is becoming unaffordable. --- “In March 2026, the IBA released our Grow Victorian Beer policy platform. In that platform, we specifically advocated for $3m to establish and promote brewery tap room experiences and increase visitation. Today, the Government have announced they will deliver that opportunity to our industry. --- “Our sincere hope is that [this] announcement helps the small, locally owned breweries across Victoria continue to provide meaningful employment, a direct contribution to their local economy, enhance the unique visitor experiences they are now known for,” Kunz said. --- Sailor’s Grave Brewing owner and founder Chris Moore said tourism support could help breweries such as his build their visitor offering and attract more people to regional communities. --- “We founded Sailor’s Grave based on the philosophy that our beer would be shaped by the agricultural and maritime history of the Deep Sou’East of Gippsland. Our coastal farmhouse brewery in Dunetown brings together visitors and locals over great beer local food and art. A tourism grant to help enhance our visitor experience would be incredibly welcome, we know there is always more we can do to attract tourists to our area, and every dollar spent at our brewery goes back into our local community.” --- Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Cocktails. More by Andy Young ---
Juliana Togiaono is combining cultural identity, commercial strategy and community to shape House of Bungalow’s next chapter.
Juliana “Julz” Togiaono has spent the past decade working across Sydney’s hospitality scene, from The Star to House of Bungalow in Surry Hills. Her career has combined large-scale venue management with a focus on creating strong team cultures, culminating in her appointment as the first Polynesian female Venue Manager at The Star’s Sports Bar. --- It’s an achievement that she says she didn’t realise the gravity of at the time, but now looks back on fondly. --- “It meant a lot to me because I didn’t come from the traditional mould of what people may expect a Venue Manager in a major Sydney venue to look or sound like. I’m a proud Māori and Polynesian woman, and being appointed to that role showed me that I could walk into spaces where people like me were not always represented, and that I could still lead at a high level,” she told The Shout. --- “It shaped me into a leader who is direct, hands-on and very aware of the responsibility that comes with being the first. I knew I wasn’t only representing myself. I was showing other Polynesian women and young people that these positions are possible for us too.” --- That same sense of representation also influences the way Togiaono approaches hospitality. Grounded in her Māori and Polynesian heritage, she sees welcoming people as an act of community and connection, shaping both the guest experience and the culture she builds within her teams. --- “In Māori and Polynesian culture, hospitality is natural as we love people. It’s about how you welcome people, how you feed them, how you make them feel and how you look after them while they’re in your space. That has influenced everything about how I operate. I don’t want people to feel like they are just another transaction or number walking through the door. I want them to feel seen, safe and genuinely welcomed. --- “Community is also important to me internally. A venue can look beautiful, but if the team doesn’t feel connected, supported or proud of where they work, guests will eventually feel that disconnection too. --- “I want to create environments where the team feels like they belong and guests can walk in, relax and feel like the space was created with them in mind,” Togiaono explained. --- In her role at The Star, Togiaono led teams of more than 100 staff through some of The Star’s busiest events and nights, and from that came one of her biggest lessons in hospitality: that pressure exposes everything, whether that be cracks in your systems, communication or leadership. --- “During one of our biggest activations, we managed approximately 8,000 patrons, more than 110 staff and 40 security guards, while generating over six figures in 12 hours, without a breach. An operation of that size only works when everyone understands their role, communication is clear and the team knows who is making the final call. --- “I also learnt that leadership at that scale isn’t about trying to control every detail yourself. It’s about putting the right people in the right positions, trusting them to do their jobs and staying calm enough to make good decisions while everything is moving around you. --- “Most importantly, the guest should never feel the chaos happening behind the scenes. If we’ve done our job properly, they only experience the energy, service and atmosphere,” Togiaono added. ---
All stores will rebrand to Thisbowl by mid-October, with the group also reopening its Bondi Beach location.
After 10 years in business, Fishbowl is now Thisbowl. The brand originally started off championing all things seafood as a poke concept, but over the years, it has expanded its menu to focus on other proteins like chicken, tofu and beef, which is what led to its rebrand. --- But Thisbowl isn’t totally new, with founders Casper Ettelson, Nathan Dalah and Nic Pestalozzi opening the first Thisbowl location in New York in 2024. It has since expanded to four locations. --- “When we launched in New York, we changed the name to Thisbowl because that’s the whole idea: there’s a bowl for you, whoever you are, whatever you’re craving,” says Dalah. “Fishbowl is where we started. Thisbowl is where we’ve arrived, and we have much more coming.” --- All Fishbowl stores across Australia (Sydney, Melbourne, the Gold Coast and Brisbane) will be rebranded by mid-October, with the group celebrating the new chapter by reopening its original location in Bondi Beach, which will become its flagship shop. The store is set to open on 26 September and is double the size of the original, with seating for 72 customers across indoor and outdoor spaces. --- The Bondi store will also launch Thisbowl’s debut dessert—a limited mango soft serve sundae with miso banana bread, strawberry sauce and macadamia nuts developed in partnership with Gelato Messina—as well as house sodas like passionfruit and yuzu. --- “Launching Thisbowl in Bondi feels like such a true homecoming,” says Pestalozzi. “From Day 1, it’s been our goal to create something that combines art, design, music, movement, fashion, and food.” --- Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis... --- Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce ac ornare lectus. Sed bibendum lobortis... --- hbspt.forms.create({ region: "na1", portalId: "8838799", formId: "e54699d2-4fed-4c75-a5cb-6e11059ed6d3" }); ---
"For me, the greatest pleasure is showcasing Tasmania’s extraordinary produce and the people behind it," says Head Chef Konstantin Putkin.
Small Wonder Cellar Door and Restaurant has opened in Tasmania’s Tamar Valley, bringing together four distinct spaces and showcasing the best of the region’s produce. --- The opening includes the cellar door, private function room The Wine Library, outdoor area The Garden, and a hyperlocal restaurant led by Michelin-trained Head Chef Konstantin Putkin. --- The restaurant will offer a shared tasting menu with Putkin collaborating with a number of local producers including Summerlea Farm, Springfield Deer Farm, Littlewood Farm, Seven Springs Farm, and Wattle Hill Olives. --- Putkin says the menu at Small Wonder centres around relaxation and generosity, just like dining at your family home. --- “We’re focused on exceptional produce, prepared simply and thoughtfully, with dishes that encourage people to gather around the table, share food, and enjoy the experience together,” says Putkin. --- “For me, the greatest pleasure is showcasing Tasmania’s extraordinary produce and the people behind it. We’ve built strong relationships with dedicated local growers, farmers, and producers, and their ingredients really shape the way we cook and what we put on the plate for our guests.” --- The debut menu includes dishes such as venison and wallaby sausage with spring peas, fermented chickpeas, and sauce charcuterie; a long-line-caught market fish from Kyeema Seafoods with fermented Hillwood strawberry, leche de tigre, compressed spring citrus, and wild fennel; and a pork cutlet from nearby Fork it Farm with larded black gastrique, burnt onion, house mustard, and pickles. --- The full Small Wonder wine range is available, with Putkin and his team working closely with Senior Winemaker Ockie Myburgh to design a menu that aligns with the portfolio. --- Myburgh says they are ensuring kitchen team are across the Small Wonder winemaking process and understand each vintage so they can build dishes that genuinely complement the wines, rather than trying to pair them after the fact. --- “The team are also working with us to develop their own Small Wonder verjuice and vinegars for use across the kitchen and bar, and are constantly looking for ways to make use of every part of the winemaking process to further our connection between site and plate,” says Myburgh. --- Bartender-turned-consultant Jake Down of Distild (World Class Australian Champion 2024, Bombay Sapphire Champion 2023) has curated the cocktail and non-alcohol list for the restaurant. The list has been inspired by the landscape and produce of Tasmania to shine a light on the growers, producers, and artisans that make the region unique. --- Highlights include the Tamar Valley with local Three Cuts Gin, Small Wonder Pinot Gris and strawberry; and the Mt Wellington with Small Wonder Riesling, cucumber, lemon myrtle, and rosella. ---
The opening marks Michelin-starred Chef Jae Bang's first Sydney restaurant.
Spezia has opened in Sydney, transforming the once-private courtyards at The Lands by Capella into an Italian restaurant. --- Led by Michelin-starred Chef Jae Bang, the 130-seat venue in the former Department of Lands building in Circular Quay is inspired by the “forgotten flavours” of the Silk Road that once weaved its way through Venice and Rome. --- Spezia, which is Italian for spice, is the first Sydney restaurant from Florence Guild, the hospitality, workspace, and wellness group that opened Freyja in Melbourne in 2022. --- Executive Chef Bang is bringing the techniques that made him a three-Michelin-star chef at Norway’s Re-naa to Sydney. He says Spezia is first and foremost an Italian restaurant, and they want guests to leave feeling like they have had that type of experience. --- “We’ve also added hints of spice to every single dish, which adds a layer of complexity and difference that you won’t find anywhere else,” says Bang. --- Bang and Head Chef Aaron Caccia (ex-Re-naa and Noma in Denmark) have added their own spin to the Italian carbonara with the ravioli del plin. --- Menu highlights also include the pecorino-filled pasta that sits within an egg yolk and dukkah oil emulsion, with beef jus and finished with asparagus; and the spaghetti chitarra that combines a blue swimmer crab bisque, anise, and fresh chili, topped with prawn tartare. --- Bang says the menu has been carefully curated with the guest experience in mind, whether they’re sitting down for a long lunch or dinner, or popping in for sfizi (little indulgences) and a glass of wine. --- “It’s all about getting the foundation and little things right, from baking our pane soffiato bread fresh every time it’s ordered, to slow-cooking our octopus, and creating our own dukkah spice mix,” says Bang. --- The drinks list has been inspired by Italy’s rich history of trade and culture, and features more than 500 bottles from Italy, Australia, and more. The venue has 36 wines available by the glass, alongside a small selection of cocktails. --- Spezia occupies two courtyards within The Lands by Capella precinct, with guests able to walk through marbled corridors within the Bridge Street building to find the venue. The spaces are connected by two carriageways that once enabled horse-drawn carriages to turn around inside the building. --- Bang says as soon as he saw the venue, he had an overwhelming sense that it had to be an Italian restaurant. ---
The move is part of the latest stage of the City of Sydney's outdoor dining program.
The City of Sydney is looking to turn nearly 150 temporary on-street dining areas into permanent footpath extensions. The move is part of the latest stage of the council’s outdoor dining program and follows extensive public feedback about proposed changes to the scheme --- The proposal includes a raft of changes including making the outdoor dining approval process easier, removing red tape for rules such as no standing without a table, and increasing flexibility to place planter boxes. --- Lord Mayor of Sydney Clover Moore AO says they know outdoor dining has become a valued part of Sydney’s street life and culture. --- “Both community and business have expressed strong support for our recent proposals which will make outdoor dining easier and boost the vibrancy of neighbourhoods and high streets,” says Moore. --- “Now we’re taking the next step. We’re replacing temporary concrete barriers around current on-street dining spaces with attractive, permanent footpath extensions.” --- There are currently around 150 temporary on-street dining spaces being considered for conversion, and spaces already planned for conversion as part of major upgrades on Darlinghurst Road, Erskineville Road, and Stanley Street. --- The City of Sydney says more than 150 submissions were received from community members and businesses, with strong support for increasing outdoor dining and making it easier for businesses to operate. --- Community feedback also highlighted the importance of maintaining accessible footpaths, managing noise impacts, and considering the loss of parking spaces. --- The latest stage in the outdoor dining program included a number of proposals, including: --- The City of Sydney says the final guidelines retain measures to ensure clear paths for pedestrians and people with disabilities. Meanwhile, existing processes for assessing parking and traffic impacts will continue to apply. --- Moore says by providing an reliable, clear path of travel, maximum space will be available for business while protecting access for people with disability, and those pushing prams. --- “Our priority is to ensure Sydney continues to have a thriving outdoor dining scene while maintaining sufficient space for others,” says Moore. ---
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Miles Karemacher will return to Australia to take over as Coca-Cola Europacific Partners Managing Director, Australia following Orlando Rodriguez’s departure in early 2027. --- Karemacher brings extensive experience across the Coca-Cola system and consumer goods industry, and has served as Managing Director, Italy at Coca-Cola HBC since June 2023. --- He has also served as Managing Director of Coca-Cola HBC Ireland & Northern Ireland and held senior leadership roles at SABMiller and Coca-Cola Amatil in Australia. --- Gareth McGeown, General Manager of CCEP's APS Business Unit, said: “I am delighted to welcome Miles back to Australia and to CCEP. His deep market knowledge, international perspective and focus on building strong, engaged teams means he is the right leader to take our Australian business into its next chapter of growth.” --- McGeown thanked Orlando Rodriguez for his leadership over the past seven years, including as Managing Director, Australia since April 2023. --- During his tenure, Rodriguez supported the formation of theCCEP Australia, Pacific and Indonesia Business Unit following the acquisition of Coca-Cola Amatil by Coca-Cola European Partners. --- In 2025, he led the milestone partnership with Bacardi, under which the company took on domestic distribution and market expansion for Bacardi’s spirits and RTD portfolio. The partnership was extended into New Zealand less than three months later. --- “Orlando has made a significant contribution to CCEP in Australia," said McGeown. "His leadership and commercial focus have helped position the business strongly for the future. I want to thank Orlando personally for his impact on our business, customers and partners.” --- Miles Karemacher will commence as Managing Director, Australia at CCEP on 18 January 2027. --- His appointment brings him back to the market where his career began in 2007, when he held several roles at Coca-Cola Amatil, including Commercial Finance - Sales, before moving to Europe. --- CCEP’s Peter West announces retirement after ‘transformative’ 40 year careerCCEP launches Pacific PET circularity program with imported plasticProfile: How Sally Byrne, a career marketer, became CCEP's VP People and Culture ---
Endeavour Group has partnered with Woolworths-backed AI and data analytics company Quantium to launch new shopper data platform Distilled Data. --- The first-of-its-kind service combines retail sales data and shopper insights into a single unified engine, providing trade partners with access to store-level trends to help guide innovation, ranging, and localised forecasting. --- Australian drinks suppliers of all sizes will have access to insights from the 288 Dan Murphy's and 1,451 BWS stores nationwide, with the platform leaning on Endeavour’s large loyalty database, which spans more than 10 million customers across the two banner groups. --- Distilled Data follows a similar data-led model to Woolworths Group, Quantium’s majority stakeholder and former owner of Endeavour Group until 2021, which uses Everyday Rewards data to inform store layouts, pricing, product ranging and promotions. --- Announcing the new revenue stream, Endeavour Group CEO Jayne Hrdlicka said: “Trade partners are the lifeblood of our business, but every product needs to justify its shelf space. By providing access to these rich shopper insights down to the suburb level, we are giving producers the exact tools needed to understand what resonates, sharpen promotions, and deliver value for customers.” --- Distilled Data will offer a scalable tiered model for trade partners of all sizes, ranging from streamlined metric scorecards for smaller producers to advanced regional category analytics. --- Its findings will build on broader market insights from Endeavour’s State of the Hops and State of the Grapes reports, and can be tailored to the needs of each supplier. --- Hrdlicka said the service responds to rapid changes in the Australian drinks market, with many current top-selling products non-existent just three years ago. --- “We are customer-led and data-driven. Opening direct access to deep shopper analytics is the single best way to drive mutual growth, foster agility, and bring positive innovation back to the Australian beverage sector,” she said. --- The Distilled Data platform is centred on Quantium’s Q.Checkout AI technology and, according to Global Head of Retail & Consumer Kylie Gleeson, is “arguably the most transformative insights platform the drinks industry has seen in decades.” --- Gleeson continued: “Ask a business question in natural language and it automatically runs the analytics, draws out the key conclusions and recommends actions, in minutes. For the first time, a two-person craft distillery has the same analytical firepower as a national brewer.” --- Quantium’s new partnership with Endeavour Group builds on its 10-year Woolworths partnership, with the Sydney-based global data and AI business also working with Big W, ebay, ASDA, and Walmart. ---
Industry and government figures are calling on NSW Government intervention following a second NSW Police operation targeting LGBTQIA+ venues on Oxford Street in three months. --- The high-visibility operation took place at night on Saturday 12 September and targeted venues including Arq, Palms, The Beresford and Kinselas. --- According to NSW Police, the raids were “intelligence-led” and aimed at disrupting drug supply, antisocial behaviour and other offences. However, they have raised concerns regarding the effectiveness and proportionality of the approach, prompting calls for policing practices to be brought in line with the NSW Government’s own night-time economy reforms. --- NSW Member for Sydney, Alex Greenwich, said: “Intimidating policing of venues is unique to Sydney with most global cities having a more collaborative approach between police and venues that supports vibrancy and safety … Police raids at LGBTIQA+ venues are undermining the government’s good work, threatening to make the inner city look like it did during the lockouts.” --- The Night Time Industries Association shares this view, describing the operation as particularly worrying given the concerns raised following the previous Oxford Street raids in June. --- Despite also describing the June 13 raids as “intelligence-led”, only one of the 93 people searched by NSW Police was ultimately charged with supply. The searches were referred to the Law Enforcement Conduct Commission, with some reports identified of club goers being shoved, pushed against walls and forced to remove clothing in public view. --- The June raids also had a reported economic impact on the venues involved, with one operator reporting a 70 per cent fall in revenue on its busiest night and impacts continuing into subsequent weeks. --- NTIA Vice-Chair James Thorpe also said the timing of the second raid was extraordinary, with it taking place just 24 hours after Alex Greenwich convened a roundtable meeting on night-time and queer culture, attended by the Minister for the Night Time Economy, 24 Hour Economy Commissioner, NTIA and industry. --- “Hours later, the Police were back on Oxford Street in force. That is an extraordinary disconnect between the Government’s Vibrancy agenda and what is actually happening on the ground,” said Thorpe. --- The NTIA sent a letter to Ministers Graham and Catley following the roundtable discussion calling on the government to: --- Thorpe said the industry fully supports Police acting on genuine intelligence about serious offending, but questioned the effectiveness and proportionality of blanket enforcement operations in nightlife precincts. --- “Nobody in the night-time economy is arguing that Police should ignore serious crime or organised drug supply. Of course they shouldn’t. But there is a very important difference between intelligence-led policing and policing that simply looks intelligence-led,” said Thorpe. ---