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10 Cover story: It may be celebration season, but Lyre’s are ensuring that those who want to drink less don’t miss out on all the fun.
12 ALIA 2024: Check out all the pub winners from the 2024 Australian Liquor Industry Awards.
20 Live Sport: Sports broadcasts are driving new audiences to the pub, and so the emphasis on a holistic sports viewing offering is more important than ever.
26 Themed Campaigns: Camden Valley Inn has started putting on large themed campaigns that are driving new visitors to Sydney’s south-west.
6 News: What’s happening in pubs across Australia.
30 Design & Build: ALH Hotels’ revamp of the Manly Hotel in Brisbane has significantly boosted its trade –particularly in F&B.
34 Tales from the Top: Luke Butler shares his insights into the similarities and differences between the US and Australian hospitality landscapes.
PUBLISHED BY: Food and Beverage Media Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419
PUBLISHER: Paul Wootton
EDITOR: Vanessa Cavasinni vcavasinni@intermedia.com.au
NATIONAL SALES MANAGER: Jason Wild Tel: 02 8586 6213 jwild@intermedia.com.au
GENERAL MANAGER SALES –LIQUOR & HOSPITALITY GROUP: Shane T. Williams
GROUP ART DIRECTOR –LIQUOR AND HOSPITALITY: Kea Thorburn kthorburn@intermedia.com.au
PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au
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Editor’s Note
IT’S BEEN a big year. It’s been a real tough slog to keep trade up at a time when consumer spending was massively curtailed – patrons were either going to the pub less or trading down in their spend. All of this at a time when expenses kept going up. But publicans got creative in their offers, trying new strategies, offering new things, responding to spend behaviours. Publicans adapted, as always.
Thankfully the holiday season is seeing an upswing in patronage and spend, and there are tailwinds that suggest 2025 should be a
better year for trade. I applaud everyone in the industry for slogging through it this year, and I wish you all a booming summer trade that continues on well into the new year. I wish you all and your families a wonderful holiday season. See you in 2025!
Cheers!
Vanessa Cavasinni, Editor E: vcavasinni@intermedia.com.au
or Call: 1800 651
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WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA
South Australia dominates at the 2024 AHA National Awards
SOUTH AUSTRALIAN pubs took out the two major overall hotel awards at the 2024 Australian Hotels Association Awards for Excellence, along with several other pubs awards.
The awards ceremony was held on Monday night, 25 November, at The Star Brisbane, with 700 industry guests in attendance.
AHA National President David Canny described the national ceremony as the pub industry’s “very own State of Origin”, while praising all of the finalists.
“Each and every day all the finalists and their teams work hard to provide the best experience for millions of patrons nationwide.
“Whether its food and beverage or staff members who go above and beyondAussie hotels are the best in the world and that’s on display here today.
“Congratulations to all finalists, especially the winners, for all you do for the hotel sector and for your communities. You are all winners in my book.”
Third time’s a charm
Two South Australian pubs took out the major Overall Hotel awards, with Hurley Hotel Group’s Arkaba Hotel in Adelaide named as Overall Hotel of the Year –Metropolitan; and Palmer Hospitality Group’s McLaren Vale Hotel crowned as Overall Hotel of the Year – Regional.
Arkaba Hotel was also awarded Best Sporting Entertainment Venue and Best Redeveloped Hotel – General Division. It’s also the third time the Arkaba Hotel has won the Overall award, having won it previously in 1997 and 2001,
“The entire Arkaba team is obviously stoked to have their place acknowledged in this way. This is the third time the Arkaba has been fortunate enough to have won this prestigious award,” stated Peter Hurley, Hurley Hotel Group director.
“It happens for a multiplicity of reasons…it’s superbly located and it’s a stunning mid-century modernist design. We and our design teams have endeavoured to respect the integrity of
that design every time the jack hammer comes out.
Hurley praised the current offering, team and renovation of the Arkaba Hotel that led to the award wins.
“The Arkaba also offers a full range of services including creating the opportunity for fun. Accommodation, function and meeting spaces for groups of 6 to 600, giant screens in the dedicated sports bar, wagering, gaming, best in class retail, and genuine value for money food and beverage options. We have pulled together a hard-working team of around 120 people who work together to over deliver for our customer expectation.
“Last year’s one-in-60-year revitalisation project has reminded many of the iconic venue’s golden era.”
SA leading the way
With the McLaren Vale Hotel taking out Overall Hotel of the Year – Regional, it was a clean sweep of the two major pubs awards for South Australia.
Seven hundred industry participants celebrated the AHA National Awards at The Star Brisbane
Martin Palmer, managing director of Palmer Hospitality Group, owners of McLaren Vale Hotel, was thrilled with the result. He praised everyone involved in making the pub an exemplary one, as well as all of the other finalists.
“The quality of venues entered this year were particularly strong, so it is very special for us to accept this award. We see ourselves as an integral part of the tourism offer in the McLaren Vale region, and for us to represent all that is great in hospitality throughout McLaren Vale and the Fleurieu Peninsula gives us an enormous sense of pride.
“Completing the redevelopment of this 175-year-old pub in late 2022 was a very important milestone. It gave our young team at the hotel a prestigious new venue whilst still acknowledging the history of the property and the region.
“Big thanks to our design team of Mark Folland, Claire Kneebone and Ali Palmer in giving this historic hotel a new lease of life.
“Winning this very important national award certainly gives us confidence moving into 2025 and beyond and we look forward to continue to improve our offer to the McLaren Vale community and the region at large.”
In total, South Australian venues took out 11 awards on the night, including Best Deluxe Pub Accommodation for The Stirling Hotel, and Best Gaming Venue –Metropolitan for Brahma Lodge Hotel.
AHA|SA CEO, Anna Moeller, said, “I am so proud of AHA|SA members who have punched well above their weight to bring home the top honours ahead of our interstate counterparts! They have contributed to making us the best state for hospitality in the country!”
“The National Awards represent the best of the best in our industry each year. Our winners cement us in pole position as best hospitality state in the nation,” stated Moeller.
“I am in awe of the McLaren Vale Hotel and the Arkaba Hotel, bringing home best Overall Hotels of the Year – Regional and Metropolitan respectively.
“South Australia has become the Destination State, which makes the wins last night all the more significant.”
Other major awards
Earlier in the night, Merivale CEO Justin Hemmes was inducted into the Diageo Johnnie Walker Hall of Fame.
The other big winner on the night was
Kickon Group, who were named as the Best Hotel Group Operator. The group’s founder Craig Shearer said the award win had been a goal of the group’.
“We were beyond thrilled to be recognised by our industry as the best group operator. This award was a goal we set out to achieve a couple of years ago, and there has been much work done by many people to get here. Our commitment to our people has been, and will continue to be our primary focus, and I believe this is what is helping us raise the bar.”
Kickon Group operates pubs and other venues in Victoria and Queensland, and took out other awards at the ceremony on Monday night, including Best Resturant – Metropolitan for Audrey’s at The Continental Sorrento; and Best Entertainment Venue for Osbourne Hotel in Fortitude Valley, Brisbane.
“The Osbourne also picked up best late night venue which we are also very proud of, and it’s awesome to see this venue and the team recognised for their hard work and effort,”stated Shearer.
“The awards night was a lot of fun, and it’s just wonderful to see so many industry legends all celebrating this great community of hospitality.”
McLaren Vale Hotel venue manager Beau Monley (right) accepting the Overall Hotel of the Year – Regional award
Peter and Jenny Hurley (centre) celebrating Arkaba Hotel’s Overall Hotel of the Year –Metropolitan win
Victoria moves towards carded gaming, while Tasmania postpones
AFTER ANNOUNCING one of the most hardline gaming reform strategies two years ago, the Tasmanian Government has backtracked on one of the foundational pillars of it’s plans: a mandatory pre-commitment card.
Premier Jeremy Rockliff announced in mid-November that instead his Government would move towards other harm minimisation measures, such as introducing facial recognition technology and third-party exclusion, while it “defers progress” on introducing a mandatory precommitment card.
The move follows a report that MaxGaming provided to the government, which according to the state government revealed a “likely significant cost increase and implementation delays and further outlined the complexity of the proposed card-based system, including the need to create a centralised banking system”.
At the time, Tasmanian Hospitality Association (THA) chief executive Steve Old told Club Management the industry was “completely frustrated” by the state government’s cashless gaming proposal. Old insisted that adopting facial recognition technology would help minimise gaming harm instead.
“We are advocating for facial recognition technology. This system stops problem gamblers from entering a premises. You can’t change your appearance, but you can produce fake cards,” he said at the time.
“Facial recognition allows us to assist problem gamblers, while still giving everyone else their freedom of choice to have a punt if they want to. Why should a recreational gambler be told how to spend their money and how much? What’s next? Spending limits on alcohol? Clothing? Online shopping?
“Everyone in the industry cares about their patrons. We don’t want problem gamblers in our venues. It is why facial recognition technology, as used in South Australia, is a successful model. If a problem gambler walks through the door, they are instantly recognised and cannot spend their money.”
As next steps, Rockcliff believes the “most practical way forward” would be to work with other states on the matter.
“We will be writing to other premiers about our reform process,” he said.
“Given that we are a small state, a practical way forward is to work with other states on a pre-commitment solution.”
Victoria moves ahead with carded play
A week after the Tasmanian Government announced the deferral of its carded pre-commitment program, the Victorian Government announced it would push ahead with a carded play trial, despite the misgivings of the industry.
The Bill establishes a framework for introducing carded play on gaming machines in Victoria, which will require patrons to insert a player card to operate a gaming machine. The card will also give patrons access to information about their gambling and allow them to set precommitted limits on how much they are willing to lose.
The reforms are intended to “give patrons more control over how much they spend, reducing gambling harm,” the Victorian government said.
“Almost 30 per cent of Victorians who play gaming machines experience gambling harm. These laws will save lives and livelihoods by giving control back to patrons,” Minister for Casino, Gaming and Liquor Regulation Melissa Horne said.
As part of the new Bill, any new gaming machines approved by the Victorian Gambling and Casino Control Commission
after 1 December 2025 must have a spin rate of at least three seconds per game, slowing games down by 40 per cent. The current gaming machine spin rate in Victoria is 2.14 seconds.
Additionally, from December next year, the maximum amount of money that can be loaded onto a machine at any time will be reduced from $1,000 to $100.
The government said it plans to pilot carded play in mid-2025 across selected venues before taking a “phased approached to implementation”. Up to 40 venues are expected to participate in the pilot. However, under the Bill, the state government will have authority to compel venues to take part.
Industry reaction
While these reforms have been framed by the government as a critical step towards minimising gambling harm and tackling financial crime, it has drawn mixed responses from industry stakeholders.
AHA (Vic) CEO Paddy O’Sullivan said the organisation supports evidence-based measures to reduce gambling harm.
“AHA (Vic) continues to advocate for evidence-based harm minimisation and anti-money laundering measures based on proven models, including those from other states,” he said.
“The AHA is working with the Department, Government and industry to ensure the announced pilot delivers key insights around the use of technology to drive appropriate outcomes.
Francis Venues managing director Tom Francis has expressed his disappointment in the Victorian government’s decision to continue with carded play.
“Despite yearlong consultation and numerous recommendations of effective harm minimisation strategies, Victoria will be moving forward with a fraught and problematic system,” he said.
“We look forward to an ongoing partnership with the Government and being involved with the pilot to achieve the best outcome for patrons and the industry.”
Community Clubs Victoria CEO Andrew Lloyd voiced support for the intent of the changes but raised concerns about the lack of data from Crown Melbourne’s implementation and the feasibility of a statewide rollout.
“Where is the evaluation data? From a project management perspective, you need to undertake an evaluation and ask: ‘Is Crown successful? Has it eradicated laundering? Has it addressed minimisation?’ before you continue trotting that out for hotels and clubs. So far, we haven’t seen any of that evaluation data, which is what needs to occur,” he said.
Lloyd also questioned the practicality of implementing the technology across the state.
“The Crown implementation is just in one building. What we’re talking about is a wide-area network of hundreds of venues across the state. To my knowledge, that has not been done anywhere else in the world,” he said.
“You’d need to have a massive IT project team put this together with some pretty high-level companies informing the build of it. That’s hasn’t been put together, so we’re very concerned with
the way the project is being rushed.”
Meanwhile, Endeavour Group has stated it will offer to participate in the carded game trial when it commences, but went on to highlight the success of facial recognition technology being used in South Australia as a means of gambling harm minimisation.
“Based on its success to date in South Australia, Endeavour is optimistic about the role Facial Recognition Technology (FRT) can play in harm minimisation, with trials conducted in ALH Hotels in other states as well,” the company said in a statement.
“As previously stated, Endeavour supports a reduction of cash load-up limits to $100 for its Victorian EGMs, a measure already in place in South Australia. Further to this, EGMs in ALH Hotels in Victoria already operate with three-second spin rates.”
These latest reforms follow the state government’s introduction of mandatory closure periods for gaming rooms in Victorian clubs and hotels, which took effect on 30 August. Under the regulation, gaming areas must be closed daily from 4am to 10am.
Photography: O’Neill Photographics
With the festive season upon us, patrons are embracing celebratory drinks, but today’s Christmas gatherings are about more than alcoholic indulgences.
EACH YEAR, Aussies descend on the pub for celebrations of all varieties over the festive period – from family gettogethers to office Christmas parties. While consumer preferences evolve, so does the drink of choice, but one thing that has sustained is demand for non-alcoholic beverages, and many Australians are looking for ways to celebrate free from alcohol.
While moderation was previously more evident in younger legal age drinkers, ANZ’s 2024 Food for Thought Report found this pattern to be similarly reflected across most age demographics, predicting almost eight per cent annual growth for the non-alcoholic beverage market by 2027.
For pubs, this represents an opportunity to expand seasonal offerings and appeal to a new demographic of consumers seeking alcohol-free options without sacrificing flavour or experience.
Fizz the season
Whether you’re catering to consumers who abstain from alcohol altogether, or those who moderate their consumption, curating a sophisticated non-alcoholic offering is an excellent way to capitalise on summer socialising.
As the best-selling non-alcoholic spirits
company globally, Lyre’s offers a range of spirits, RTDs and a sparkling wine that can elevate the festive season for nondrinkers and form the basis of a wellrounded drinks menu.
Marc Romanin, Marketing Manager of Lyre’s, says: “The demand for lighter-ABV and non-alcoholic options in Australia is unparalleled with more Aussies opting to moderate their alcohol consumption than ever before.”
With non-alcoholic alternatives for a broad range of spirits, including Italian Spritz, Dry London Spirit and Agave Blanco Spirit, Lyre’s can be used to create 90 per cent of the world’s most-ordered cocktails without alcohol.
As the weather warms and celebrations begin, crafting non-alcoholic alternatives to popular cocktails like the Spritz and Margarita has never been easier. Switching out base spirits for Lyre’s not only creates a premium option for nondrinkers, it captures incremental sales from patrons who may otherwise skip the visit and increases spend per head.
“Lyre’s was born with the purpose to offer consumers their drink, their way, without compromise. This summer, forecast to be one of the hottest we’ve seen, it will be all about thirst-quenching and refreshing cocktails. Lyre’s gives consumers the
opportunity to enjoy quintessential summer drinks such as a Spritz, Margarita or Highball in both no- and low-alcohol format options,” Romanin added.
Refreshing cocktails are a staple throughout summer, but Lyre’s Classico, a non-alcoholic Italian-style sparkling, is just as important to festivities, available under cork in 750ml bottles for an authentic celebratory experience, or in 250ml RTD cans for conveniencedriven consumers.
Other RTD options from Lyre’s include the Amalfi Spritz, G&T, and the new Pink London Spritz. Crafted with high-quality natural ingredients, Pink London Spritz offers an indulgent yet guilt-free option, with a portion of proceeds going directly to the McGrath Foundation, funding breast care nurses and supporting those impacted by breast cancer.
Embracing alcohol-free options doesn’t just enhance the festive period, it helps pubs keep pace with the modern consumer’s evolving tastes, and with Lyre’s extensive range of premium nonalcoholic beverages, the allure of alcoholfree drinks is stronger than ever.
Lyre’s is available through major wholesalers, retailers and direct. For more information and recipes visit www.lyres.co or reach out to sales@lyres.com.au.
Australian Hotelier’s Annual Industry Leaders Forum edition (February) is the most highly anticipated issue of the year. It features candid columns from the leading operators and industry stakeholders within the pub sector, and it provides the ideal platform from which to start New Year conversations with our engaged audience.
Why not get involved, and join the likes of key suppliers, operators/and industry groups and associations such as Solotel, CUB, Australian Venue Co., Hostplus, JLL Hotels & Hospitality, Merivale, Gaming Technologies Association, CLG, Tabcorp,
book before deadline (20/12/24)
CELEBRATING THE TRAILBLAZERS
The 2024 Australian Liquor Industry Awards celebrated the best in all facets of the business, with some real standouts in the pub and on-premise categories.
ON WEDNESDAY 30 October, the 2024 Australian Liquor Industry Awards (ALIA) were held in Sydney, celebrating the best of the nation’s off- and on-premise, encapsulating products, people and venues. Almost 650 industry participants attended the night at The Star Event Centre, which had a Wild West theme.
Within the on-premise component of the ALIA ceremony, a number of awards went to pub operations from across the country who had excelled at different components within the industry.
Best Sports Venue was won by The Sporting Globe in Richmond, Melbourne, while The Beach Hotel in Merewether, Newcastle was named Best Renovation.
In the F&B categories, The Duke of Clarence in Sydney’s CBD – famed for its British-style Sunday roast – was named a joint winner for Best Menu, alongside Melbourne’s Bar Margaux, while The Taphouse Darlinghurst was awarded Best Beer List.
MAJOR AWARDS
In the major awards section, Best Publican for 2024 went to Blair Hayden of The Lord Nelson Brewery Hotel. Hayden has overseen the groundbreaking pub for almost 40 years, and will shortly hand over the reins to Laundy Hotels.
Hayden accepted his award to a standing ovation from the crowd in
acknowledgment of his contributions to the industry. He reflected on his time within the industry.
“I’ve been the publican at the Lord Nelson for nearly 40 years now, and it’s been a very special journey. To be the oldest licensed pub brewery in Australia, has been a very special journey. To all my staff over 40 years, it’s been a very special journey. And to all the finalists tonight who didn’t make it tonight, fucking hang in there!”
Backstage, Hayden reflected on receiving this award from his peers in the industry.
“I’m humbled, and thankful to all involved. Forty years in the industry and it’s a great pleasure to receive this award. I wish
everyone involved in these awards the best. It ain’t easy being in the hospitality industry, but we’re here because we love it.”
Best Hotel was awarded to the Old Fitzroy Hotel in Woolloomooloo, operated by Odd Culture Group. CEO James Thorpe sung the praises of the pub, reflecting on it’s traditional nature and focus on community.
“It’s always such a pleasure to hear that people love the Old Fitz just as much as we do, and it’s a true testament to the allure of the place. It’s hardly the flashiest of places, but it’s not trying to be, and what we have is something infinitely more valuable: an authentic, breathing relic of Sydney’s pub life.
“The Old Fitz has a raucous soul, and we’re privileged stewards of its charms. What makes the pub so special is that it has a whole community of people who genuinely love it; from the locals’ corners, to the seasoned staff who know customers by name, to the patrons who appreciate it for what it is. This place belongs to its community in every way, and it’s our honour to keep its legacy alive.”
Solotel was named Best Hotel Group Operator, with CEO Elliot Solomon in attendance with his team to be bestowed the award.
“We were so honoured to be recognised by industry peers with the Best Group Operator award at the ALIAs. We also couldn’t be prouder of everyone at Solotel, whose hard work and dedication are the reason we won the award. Every day they put an incredible amount of love and care into delivering an amazing experience for guests in our diverse family of 26 venues,” said Solomon.
“As a team, we believe in the importance of hospitality in society - that our venues are places for people to meet, share and connect. We are excited for the industry’s future, and the future of Solotel.”
CELEBRATING QUALITY PRODUCTS
In the on-premise product categories, several manufacturers, suppliers, wholesalers and industry partners were recognised for their contributions to the on-premise. Best On-Premise Supplier was awarded to William Grant & Sons, while ALM was named Best Wholesaler or Distributor. Best Brand Ambassador was awarded to the jubilant Andrew Tsai, representing Jack Daniel’s.
In the product categories, Archie Rose’s Double Malt Whisky was named Best New Product, as well as picking up a Highly Commended for Best On-Premise Spirit/Liqueur. The accolades were particularly poignant, as Archie Rose has made a point over the last two years of championing quality, affordable Australian spirits.
“We’ve put a lot of hard work into producing a premium whisky that earns its place in rails and on shelves across the country, so we’re incredibly proud to win Best New Product for our Double Malt Whisky. We’re honoured to be recognised and love to see Australian spirits taking a front seat,” stated Archie Rose Distilling Co’s founder Will Edwards.
Best On-Premise Spirit or Liqueur was won by Never Never Triple Juniper, a classic London Dry style gin. Never Never Distilling Co’s managing director and co-founder, George Georgiadis, said that being recognised by pubs and bars was particularly meaningful for the brand.
“Never Never has always been driven by a great love of the on-premise. So many people have discovered our brand through a bartender recommendation, so to be recognised as Best Onpremise Spirit is very awesome.”
And for the eleventh year in a row, Fever-Tree was named Best On-Premise Mixer, with Brand Ambassador Trish Brew reflecting on the important role the on-premise plays in Fever-Tree’s success.
“Winning Best Mixer for the eleventh consecutive year at the Australian Liquor Industry Awards is an incredible honour! It highlights the trust and collaboration we share with the on-premise sector in crafting exceptional drinking experiences that celebrate quality and flavour.”
The team at Australian Hotelier want to congratulate all of the finalists and winners at the 2024 ALIAs.
SWINGING OPEN THE SALOON DOORS
Check out all the drink-slinging, toe-tapping action from the 2024 ALIAs with our video from the night. Are you coming next year?
AND THE WINNERS ARE...
Best Renovation: Beach Hotel Merewether, Newcastle
Best New Bar: The Waratah, Sydney
Best Sports Venue: The Sporting Globe Richmond, Melbourne
Best Gaming Venue: The Oaks Hotel, Neutral Bay
Best Live Music Venue: Ramblin Rascal, Sydney
Best Food Menu: Bar Margaux, Melbourne; and The Duke of Clarence, Sydney
Best Beer List: The Taphouse, Darlinghurst
Best Wine List: Bar Liberty, Melbourne
Best Cocktail List: Maybe Sammy, Sydney
Best Rum Bar: Old Love’s, Sydney
Best Agave Spirit Bar: Cantina OK!, Sydney
Best Gin Bar: The Barber Shop, Sydney
Best Whisk(e)y Bar: Whisky + Alement, Melbourne
Best No-Low Alcohol Product: Heaps Normal Quiet XPA
Best On-Premise Mixer: Fever-Tree
Best Draught Product: Balter XPA
Best On-Premise Spirit/Liqueur: Never Never Triple Juniper
Best Bar Owner: Matthew Stirling, Robert Libecans & Ryan Noreiks, Caretaker’s Cottage, Melbourne
Best Bar Team: Caretaker’s Cottage, Melbourne
Best Brand Ambassador: Andrew Tsai, Jack Daniel’s
MAJOR WINNERS
Best New Product: Archie Rose Double Malt Whisky
Best Liquor Brand: Fireball
Best Bartender: Alicia Clarke, Double Deuce Lounge
Best Publican: Blair Hayden, The Lord Nelson Brewery Hotel
Best Bar: Caretaker’s Cottage, Melbourne
Best Hotel: The Old Fitzroy Hotel, Woolloomooloo
Best Bar Group Operator: Applejack Hospitality
Best Hotel Group Operator: Solotel
Best Wholesaler or Distributor: ALM
Best On-Premise Supplier: William Grant & Sons
now available in cub direct, alm and paramount
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Thank you to all of our sponsor partners that made the 2024 Australian Liquor Industry Awards possible.
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Game on
A compelling entertainment offering is no longer an added bonus in the pub setting, it’s essential for standing out in a competitive market, writes Molly Nicholas.
IN TODAY’S competitive landscape, live sports and entertainment has become more than just a passive viewing experience, it’s a vital part of a pub’s offering, and the days of simply screening big matches are long gone.
The diversification of entertainment in the pub setting is an opportunity for operators to differentiate themselves from competitors and foster loyalty, and the pubs that succeed in drawing crowds are those that create an atmosphere of excitement and community.
According to Kinsey Yuen, general manager of customer and brand at Sonnel Hospitality, not only do pubgoers expect more, they want to be part of the action.
“Over the past year, we’ve noticed that communities are seeking out a broader range of entertainment that resides within their local pubs and sports bars. Traditional offerings like solo acts, trivia, and poker nights are great, but are also considered the norm, and people are now looking for an elevated entertainment experience,” Yuen explained.
The evolution of entertainment in pubs is all about engaging patrons in new and meaningful ways, but Geordie Hawkins, manager of Solotel’s KXH Sports Bar, says there is still an appetite for sports.
“Patrons are constantly on the lookout for bang for buck, and a space to watch a game with terrific atmosphere and technology is always a great draw card. We have seen a broader audience flock to watch sport, and we attribute much of this to the tremendous growth of and support for women’s sport over the past 18 months.”
Entertainment is still a cornerstone of pub culture and a shared passion for many – it might even be the difference between choosing one pub over another – and Nicole Thomas, head of venue sales and operations at Entain, says pubs should capitalise on this trend.
“The focus has shifted to offerings that tick three critical boxes: driving repeat traffic, maximising patron dwell time, and requiring minimal staff oversight.
“Particularly interesting is the growing emphasis on daytime trade, with live sports emerging as a key driver. This evolution reflects a deeper understanding that entertainment needs to work harder for venues – it’s no longer just about filling the space on a Friday night, but about creating consistent, profitable engagement throughout the week,” Thomas explained.
Our mission is to elevate visibility for female sports… By doing so, we create a space where all are welcome and female patrons feel genuinely represented and valued.
Kinsey Yuen, Sonnel Hospitality
Rally champion Molly Taylor (left) at the F1 watch party at Eastwood Hotel
Beyond the big screen
Situated in what was once Sydney’s most iconic nightlife destination, the Kings Cross Hotel is more commonly known for its parties, making the addition of KXH Sports Bar an interesting move for Solotel. But according to Hawkins, creating a diverse offering was always the driving force of the venue.
“The various spaces within the venue all offer something different. One offering it was lacking however was a state-of-theart sports bar and the former dive bar space has turned out to be a terrific fit. Decked out in retro Australiana pieces on the wall with tones of green and wooden interior, the bar is the perfect space to catch a game at all hours of the day,” Hawkins explained.
Introducing a brand-new LED screen, intimate booths with self-controlled TVs and free pool all day, KXH Sports
Bar has established itself as a one-stop destination for sports fans.
The revamped space is further enhanced by the food and beverage offering which features a broad range of tap beers and a menu of sports bar snacks such as bourbon chicken wings and cheeseburger spring rolls.
Following the successful launch of KXH Sports Bar, Solotel has further plans to enhance guest experience across its portfolio, and it’s one of many operators investing in entertainment.
When the Burleigh Town Hotel underwent a $4.5 million renovation in 2022, entertainment was a major focus, and a little over a year later, the pub was awarded Best Sporting Entertainment Venue at the 2023 AHA National Awards for Excellence.
Venue manager Kim Moore says: “Live sports and a great local pub experience
go hand in hand; it’s the next best thing to being at the stadium. Our renovation was an opportunity to elevate our offering and give our patrons a state-of-the-art space where they can enjoy their favourite pub classics and ice-cold drinks while catching the game.
“Our dedicated sports bar has one of the largest screens in the southern hemisphere, that’s always a huge draw card. It’s also decked out with great sound and when you pair that with a consistent lineup of live and loud sport, of any code, and a great snack menu that’s been tailored to the space, it’s hard not to love being here on game day.”
Design and technology is an important consideration for any pub looking to replicate the stadium experience, whether that’s installing best-in-class screens and sound systems or utilising your space to display numerous sporting events without interruption.
The new KXH Sports Bar at Kings Cross Hotel
Equally, central to success is a compelling sports calendar, and a well-planned schedule allows publicans to cater to a diverse audience and make their venue the go-to destination for every big game. For the Burleigh Town Hotel, this means using Fanzo.
“It’s a tool that understands our trading hours and broadcast capabilities, so it centrally manages our online schedule and ranks events by timing and popularity. We enhance this with in-venue consistency and atmosphere, showing games live and loud and pairing them with special experiences like bespoke Super Bowl offers and a curated sports bar snack menu,” explains Moore.
Leveling the playing field
Engaging patrons and creating community was a priority from the getgo for KXH Sports Bar, and Hawkins believes promotional offers and interactive elements successfully drummed up interest for the opening of the venue.
“We launched on the first State of Origin match of 2024 and put on a show for the local community with giant footballers on stilts, happy hour extension, $1 wings during the games and even a freebie hour for our beloved locals to come check out the space.
“This really set us up for a successful rest of the football season culminating in the finals in September. We are now seeing a broader audience of customers on the lookout for boxing, UFC, EPL, cricket, NFL and even a punting community on Saturdays for the races.”
As consumer expectations continue to evolve, watch parties have emerged as a powerful trend, creating shared experiences with like-minded people and a sense of community that is no longer reserved for stadiums.
STAYING AHEAD
Sport is a crucial component of the entertainment offer in any pub, and while it continues to be a major draw for consumers, creating versatile spaces and a multifaceted entertainment offering is imperative to ensuring long-term success in this space, as Moore outlines.
“Our customers are using the space not only for sports viewing but as a social hub where they can engage in a variety of experiences, like live music gigs for up to 800 people and pool table games.”
Entain (and previously Full House Group which Entain acquired in 2023) has provided in-venue entertainment to the Australian market since 2000, and in recent years, Thomas has identified higher expectations for engagement. She says providing a space to drink is simply no longer enough.
“While high-quality sports broadcasts remain popular, what’s truly driving patronage is the social interaction and competitive elements that can’t be replicated at home.
“Patrons are increasingly drawn to venues offering interactive experiences, from sports tipping competitions to social gaming. This shift reflects a broader trend: people aren’t just seeking a place to watch sports or socialise, they’re looking for venues that offer unique, engaging experiences that justify choosing the pub over their home entertainment setup,” she explains.
As pubs transform into all-in-one entertainment destinations, competitive social activities represent a major growth area, with patrons increasingly favouring interactive experiences that foster connection and friendly competition.
These activities go beyond the screen, with the socially engaging nature of the entertainment drawing patrons to venues, which are in turn seeing longer dwell times and repeat visits. As Thomas explains, they’re also a great way to cater to varied demographics.
“We’re seeing a strong revival of classic pub games, but with modern twists. Interactive dart boards are proving particularly popular, while traditional offerings like pool tables and shuffleboard are finding new audiences among younger demographics. The key to success appears to be creating an environment where multiple entertainment options coexist, allowing patrons to naturally flow between activities throughout their visit,” she stated.
Particularly interesting is the growing emphasis on daytime trade, with live sports emerging as a key driver.
Nicole Thomas, Entain Australia
But, making community a key pillar in your entertainment offer is about more than encouraging social interactions, it’s about creating spaces that are comfortable and engaging for all fans, and Sonnel Hospitality is one of many operators pioneering inclusivity in this space.
Just last month, the group launched its Her Sport, Her Bar initiative, celebrating women’s sports across its venues with a series of watch parties and interactive events, truly welcoming female sports fans into spaces that have typically been male dominated.
Justine Baker, Sonnel Hospitality’s food and beverage consultant and exSolotel CEO, has been deeply involved in bringing the initiative to life.
“Sonnel’s vision is to create game-changing hospitality experiences, setting new benchmarks in Western Sydney and breaking the mould of traditional sports bars to establish venues where everyone feels welcome to enjoy their favourite sports is just the start.
“The group’s initiatives include supporting grassroots female sports teams, partnering with female sports stars for watch parties, and creating opportunities for female athletes to connect with fans and inspire future generations,” she explains.
Eager to redefine the live sports experience for female patrons, Yuen says the Her Sport, Her Bar initiative will showcase women’s sports with the same enthusiasm and prominence as men’s, utilising Sportsyear to ensure they receive consistent visibility across the group’s venues.
“Our mission is to elevate visibility for female sports, helping close the gender equality gap while delivering a balanced experience that resonates with both men and women. By doing so, we create a space where all are welcome and female patrons feel genuinely represented and valued,” Yuen stated.
Kicking off with a Vegas F1 watch party at the Eastwood Hotel last month, where Australian Rally champion Molly Taylor discussed her achievements onstage with sports journalist Lavender Baj, Baker and Yuen hope to support a larger movement towards equality in sports.
By embracing shifting customer expectations and fostering inclusivity, pubs have an opportunity to reimagine how they engage with patrons. Those who invest in innovative entertainment solutions can make every visit to the pub an event, setting the standard for the future of the industry, but adaptability is key to staying competitive in an evolving market.
Activations around the F1 Las Vegas Grand Prix at Eastwood Hotel
Once upon a theme
Taking advantage of its large format and landholding, Camden Valley Inn has begun doing all-encompassing themed campaigns twice a year that are making it a destination pub.
ACROSS A six-week period in June and July, Camden Valley Inn in Sydney’s south-west launched a ‘Land of Oz’ campaign, where the mostly outdoor pub was decorated throughout. A yellow brick road path was painted throughout the venue’s courtyard, and large displays were created throughout so that patrons could have photo opportunities with The Tinman, The Cowardly Lion and The Scarecrow. There were also special drinks offers, like themed hot chocolates and a Good Witch cocktail jug, plus a coffee cart, and a cart selling lollipops and other trinkets.
Events were also held throughout the six-week campaign – some were aimed at families during the school holiday period, including Dorothy and Glinda meet and greets, an Aunty Em’s farm petting zoo, visits from Oz the Magician and a Dorothy Disco. For the adults, there was also a Dinner in Emerald City event, with a two-course meal, live music playing and a wandering illusionist.
After the success of the Land of Oz campaign, the Lewis Leisure pub is now running ‘A Country Christmas’ campaign, with the pub decked out in yuletide cheer. There are daily snow flurries occurring at the pub, plus gingerbread house workshops, an outdoor family movie night with a screening of The Grinch, Twilight Christmas Markets and Christmas Carols.
Camden Valley Inn general manager Kayla Seeney said these themed campaigns were something the venue had been planning in doing for years, but after
The Land of Oz campaign at Camden Valley Inn
the pub underwent a massive renovation in 2019, the team began testing the waters with smaller events to see the appetite for it.
“We started with much smaller scale stuff, and have been building up to it. And then it was really a search for us in finding the right people and the right brands that we can associate with and help us execute our plans,” explained Seeney.
A smaller, more low-key Christmas set-up last year that did well gave the team the green light to push ahead with larger scale campaigns.
Courtney Schweitzer, Camden Valley Inn’s social media and marketing manager said that a big driver for executing these massive themed campaigns was to drive new visitors to the pub, and to make it a destination pub that people would travel to visit.
“A big part of why we do the campaigns is really to put us on the map. We wanted to be that destination venue. So after Christmas last year, and just putting in that small campaign, we were able to see growth in our business, both through our social platforms as well so many new faces in the pub, not just the locals,” said Schweitzer.
The other driver was to create something in western Sydney that you would normally only find closer to the CBD.
“We want to cater to our locals too. Because obviously our community is a big part of it as well. For everyone who’s out in western Sydney, we
don’t have as much fun stuff happening out here. You’re always having to go into the CBD. So my driver is also just bringing stuff out here that’s accessible, and affordable for people to go to and enjoy,” said Seeney.
Planning and execution
Both the Land of Oz and A Country Christmas campaigns have several elements to them, beyond the high-level decoration of the venue. Looking to drive mid-week trade, each campaign has associated daily deals mid-week, like kids eating free on Mondays after 5pm, a voucher hunt on Tuesdays, a Christmas cocktail tree drink deal on Wednesdays and more. There are also special F&B specials. For the Christmas campaign, a wreath dessert board has been created and Christmas mimosas are on the menu. There are also candy and food carts.
A packed activity program is also a key component of these campaigns. Both campaigns has a slew of free activities for the kids, such as gingerbread house workshop and a Christmas wreath workshop. Then there are the larger events like the Twilight Markets with several local vendors, and the open-air Christmas Carols.
With so many moving parts, the Camden Valley Inn team has partnered with a local events company to make the campaigns come to life.
The best thing about the people we’ve got working on these campaigns is that we will constantly adapt and change. We don’t expect everything to be copy and paste.
Kayla Seeney, Camden Valley Inn
Photo opps with The Scarecrow (above) and The Tinman
“We collaborate with a local events business on the theme, what we’re doing and then as well how that will be executed,” explained Schweitzer.
Aligning with brands is also a key component. For the Christmas campaign, the pub team has collaborated with a lot of smaller vendors, such as Manly’s Butter Boy Bookies, who are selling their famed oversized cookies in venue.
For the Land of Oz campaign, the pub partnered with Coca-Cola Europacific Partners to create a coffee cart using their Grinders Coffee Roasters brand.
“Doing a coffee cart throughout June and July just made sense, and through coffee purchases you would go into a draw to win tickets to go to Universal Studios, which Coke have a partnership with. So just aligning with our suppliers and their brands and marrying the two together, that makes sense, and it’s complimentary of both,” suggested Seeny.
A long-term investment
These campaigns are no small feat and are several months in planning before they are launched. And with so many moving parts, Seeney says these campaigns are a long-term investment in making Camden Valley Inn both a destination pub but also as western Sydney’s home of entertainment for the whole family.
“You’ve got to invest in the future. We’re definitely more looking at long term goals with these, but we’re already projecting towards those, which is good.”
Having executed the first two, there’s also some learnings to take into the future campaigns, but with each theme meaning different activations, the biggest lesson learnt is to be able to adapt quickly.
“The best thing about the people we’ve got working on these campaigns is that we will constantly adapt and change. We don’t expect everything to be copy and paste. There’s always going to be something that’s going to be a little bit different depending on the campaign we’re running. So we move fast on what needs to be adjusted or improved on,” stated Seeney.
The Camden Valley Inn team is now working on their next June/ July activation.
The current Country Christmas campaign
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Reviving a harbourside haven
ALH Hotels has unveiled a contemporary new look for the Manly Hotel, bringing the historic pub into the modern era of hospitality. By Molly
Nicholas.
SINCE 1955, the Manly Hotel has been a cornerstone of the local community on the outskirts of Brisbane, an ode to the McDonald family who successfully ran the pub until 2021, when it was acquired by ALH Hotels.
Three years later, the group has ushered in a new era for the Manly Hotel, undertaking its first renovation of the historic pub. Antoinette Simic, operations manager – Queensland at ALH Hotels, says the aim of the renovation was to bring the hotel up to speed with guest expectations.
“The Manly Hotel has always been an important part of this village community. We spent many months listening to the community about what they wanted to see in a new and improved venue.
“It’s always been a go-to for local residents, but we wanted to make it more of a destination to bring even more people to the area. It was also really important for us to be able to offer spaces that suit different social occasions – whether it’s a relaxed afternoon drink on the terrace, a casual mid-week meal, or a more special occasion. We feel we’ve been able to tick all of those boxes,” she explained.
And with a portfolio of more than 350 venues across the country, we can expect to see more of this approach from the hospitality giant.
“We are embarking on a project to renew many of our hotels across the ALH network, and a key focus for us is really engaging with guests to understand how they interact with our hotels now and how we can enhance their experience,” added Simic.
Bright and breezy
Located a block from Manly Boat Harbour, a major component of the refurbishment was honouring the hotel’s close proximity to the water. Briefed to
It is now in our top 35 performing food and beverage venues nationally. Prior to the renewal it was sitting around 200.
create a welcoming, yet sophisticated environment with a Mediterranean influence, the vision was brought to life by architecture and design firm Cayas + Ward and construction company Rohrig.
A short stroll from the sea, patrons can expect to find a full-service restaurant, terrace dining, a courtyard, sports bar, gaming room, bottle shop and more than 20 accommodation rooms, with materials and furnishings that relay the harbourside location and lifestyle.
“It is super relaxed, light and airy but with pops of colour that make it truly Instagrammable. It has resort-style decor in parts and a more premium feel in the bistro and dining area, where you can gather for a more special occasion,” stated Simic.
“The new bistro and dining area was a real passion project for me. The way the bar is presented, along with the furnishings and layout, make it an incredibly inviting space. It is warm and
welcoming, but with a more high-end feel, and its more premium features really appeal to our guests looking for a space to celebrate a special occasion with their family and friends.”
The renovation was completed in a staggered two-stage project to allow the venue to remain open in some capacity and continue to serve the community throughout.
The first phase of the Manly Hotel’s redevelopment transformed the gaming and room and bar, reinventing the space with a fresh new look, while the second stage gave the terrace, bistro, main bar, breezeway and amenities a makeover.
Inside, tonal linens, timbers and warm hues give the pub a contemporary feel, combining earthy elements with comfortable furnishings to create a laidback atmosphere and revitalise the longstanding venue. The exterior has also been updated with a lighter colour palette to reflect the space within.
Antoinette Simic, ALH Hotels
The new Manly Hotel renovation has a Mediterranean influence, designed by Cayas + Ward
Images provided by ALH Hotels
Fresh new flavours
Since the complete reopening of the pub, Simic has observed an incredible response, not only from the local community, but also visitors from out of town and overseas.
“People have returned to the hotel for the first time since its reopening and they walk through the door in total awe as they see the transformation. It is so rewarding to see the joy and excitement from our loyal local guests and current customers as they experience all the Manly has to offer and choose to book it for their next function or event,” she explained.
While the venue was previously a popular spot for local diners, Simic added: “Now with the opening of internal spaces we are seeing customers come back with children, grandparents and socially with friends as the different sections accommodate a variety of groups and occasions.”
Food and beverage was another key focus of the renewed offering at the Manly Hotel, with the hotel now boasting 54 taps across five bars and a seasonal food menu with a focus on fresh seafood sourced locally and sustainably.
The restaurant and courtyard menus feature smaller plates such as oysters, Moreton Bay bugs and tuna ceviche, accompanied by larger plates including pizzas, sand crab and bug lasagna and Balter beer battered fish and chips. A smaller selection of food is also available at the inner terrace to accompany sports viewing.
“We have seen a significant improvement in sales across all drivers, with the food offering a clear stand out. It is now in our top 35 performing food and beverage venues nationally. Prior to the renewal it was sitting around 200,” explained Simic.
Tonal timbers and warm hues give the pub’s interior a high-end feel
Insights into US hospitality
The American hospitality industry has long been a source of inspiration for Australian operators and their venue offerings. Luke Butler, MD of Hastings People reports on his recent immersive trip in the US.
HASTINGS PEOPLE opened a US outpost around nine months ago and I spent eight weeks in LA and NYC meeting with new and existing clients, while also immersing myself in the market to better understand how it works.
The trip length offered the opportunity to better understand how people use hospitality venues, allowing for repeat visitation to certain areas or venues; a luxury that often isn’t possible during shorter stays. Here is what I observed:
1. The market is massive. It’s no secret that the US population vastly outnumbers our own, but the scale is hard to fathom. There are more people in California (around 39m) than in the entirety of Australia, and therefore there is a huge number of venues. The disparity between the quality of venues is also vast, with many seemingly poor venues in terms of presentation, product quality and location, still able to survive, or even do well. The great thing is that if you do things well, with a focus on quality, you generally stand out.
2. The talent pain is the same. Almost every meeting I had centred on the same people problems. The lack of quality talent, particularly in the mid-ranks, was really challenging operators who struggle to attract salaried staff members. The tip culture means that many choose to stay in tipearning roles, rather than transition to full time management positions, and the cost of living pressures are further impacting this.
3. We’ve already imported the best, pretty much. I didn’t see anything in the states that we haven’t widely adopted from a product perspective here in Australia. The American staples are well presented here with the exception of a couple glaring holes. BBQ. Like proper BBQ. We could do with some more
of it because it’s delicious. Quality pizza by the slice would also be welcomed here, as would some excellent sports/ dive bars, as long as they serve deep fried pickle chips a la Barneys Beanery in LA.
4. We’ve already exported the best. Aussies are killing it! The imprint home-grown operators are having over there is amazing to see, particularly in the café and premium casual world, where a number of groups have formed to deliver food and beverage led operations that offer menus we’re familiar with here, yet stand out over there.
5. Private clubs are a big thing. The population allows for a proliferation of operators in this space, and I struggle to think of many local offerings that are similar to what I experienced over there. The venues are very similar to traditional multi-outlet venues we have here, the primary difference being that you need to be a member (or guest of a member) to attend. It’s a venue style that is increasingly growing in popularity in the US, that is yet to take off here. The subscription revenue model could have legs locally but perhaps we don’t have a big enough population for the members club approach, yet.
6. They don’t do pubs like us. The bar culture in the US is pretty great, but they just don’t have pubs that we would consider to be of a similar ilk to those we love. I don’t for a second think they are trying to imitate our venues, but it struck me just how different the pub equivalent is to our pub experience.
Generally it is pretty difficult to compare the two markets given the difference in population, however the well-worn practice of applying elements of what works in the US to the Australian market could still offer upside for a range of operator.
Pasta-making on display at Il Pastaio at Eataly, New York
