Episode 96

Why Is Happy Hour So Complicated in Australia?

Listen: On spotify

Watch: On youtube

Why does Happy Hour seem so easy in North America, yet so complicated in Australia?

After a trip through British Columbia, TK and Pete unpack what Australian hospitality could learn from packed Canadian Happy Hours — from filling the awkward gap between lunch and dinner to creating venues people actually want to linger in.

Then comes the complicated part: Queensland liquor licensing, advertising restrictions and the realities of staying compliant while still trying to market your business.

From dealing with regulators and knowing the legislation to $7 rum and cokes, giant Canadian restaurants and the economics behind discounting, it’s a deep dive into where hospitality, marketing and regulation collide.