Club Management Spring 2024

TURNING UP THE HEAT

Designing menus and outdoor spaces to maximise all-day gatherings

All. Year. Round.

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Cricket

Baseball Basketball

Ice

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Signing in

Spring is here, and clubs are blooming with fresh ideas for the season ahead.

FRESH OFF THE excitement of the 2024 Australasian Gaming Expo (AGE), where the latest innovations set to shape our industry were on full display, it’s clear that clubs across Australia are ready to take on the warmer months with new ideas and enthusiasm.

With summer just around the corner, many clubs are already reimagining their menus to reflect the season’s best. This year, there’s a strong focus on using fresh, seasonal produce to create lighter offerings – from inventive, zesty salads to seafoodbased dishes. Shareable dishes are also making a big splash – perfect for the long, social summer days. Of course, tried and true classics like fish and chips and even a hearty roast will always have a place on the menu, no matter the season.

But the buzz isn’t confined to the kitchen –this quarter has also been particularly busy on the industry awards circuit. I had the pleasure of attending the ClubsNSW 2024 Perfect Plate Awards night. It was where I had a serendipitous encounter with Cassandra Henry, executive chef of Howlong Golf Club, who walked away with one of the top awards that night. It was a proud moment, and we’re thrilled to be able to shine a spotlight on

Published by:

her achievement and share her story with you in this issue’s chef profile.

As we look forward to the warmer season, clubs are also making the most of their outdoor spaces. Whether it’s expanding dining areas or creating versatile indoor-outdoor experiences, these spaces are becoming essential for offering members a seamless and enjoyable experience, especially for some clubs located in prime locations. It’s all about blending comfort with the great outdoors and making the most of what spring has to offer.

Of course, with all this excitement, it’s vital to remember that clubs operate within one of the most regulated industries in Australia. Being a responsible club means ensuring compliance at every level, and this starts with thorough staff training. It’s about keeping operations running smoothly and maintaining the trust that your members place in your club.

Signing out.

Aimee Chanthadavong Editor, Club Management

aimee@intermedia.com.au

www.clubmanagement.com.au

and Beverage Media Pty

41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113

Publisher: Paul Wootton

Managing Editor: Vanessa Cavasinni vcavasinni@intermedia.com.au

& BEVERAGE

Editor: Aimee Chanthadavong aimee@intermedia.com.au

Commercial Director - Hospitality Group: Simon York Tel: 02 8586 6163 Mob: 0431 219 328 syork@intermedia.com.au

Group Art Director –Liquor and Hospitality: Kea Thorburn kthorburn@intermedia.com.au

Production Manager: Jacqui Cooper jacqui@intermedia.com.au

Clubs are also making the most of their outdoor spaces… these spaces are becoming essential for offering members a seamless and enjoyable experience.

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visit www.intermedia.com.au or Call: 1800 651 422 (Mon – Fri 8:30-5pm AEST) Email: subscriptions@intermedia.com.au

Î Strategies to maximise your food and beverage revenue.

Î Master the controllable F&B costs – labour and cost of goods.

Î Perfect your service to retain and win customers with great experiences.

Î Find the point of difference to reposition your Club in an increasingly competitive landscape.

Î Source outstanding operating partners and suppliers.

“Future Food have proven to be a valuable partner, dedicated to delivering exceptional service and results. Their commitment to understanding our unique requirements and delivering tailored solutions has made a significant difference to our business. I highly recommend Future Food to any organisation seeking to elevate their food and beverage offerings and drive sustainable growth.”

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Image: Ben Calvert | Vikings Group

Regulars

10 / News Briefs:

Club news from across the country.

20 / The Foyer:

The best new products on the market.

22 / The Bar:

Fantastic new drinks products to stock behind the bar.

24 / On The Big Screen:

The sporting fixtures that will make visitors flock to your sports bars.

90 / Q&A:

Club Services Ipswich GM Natalia Onoprichuk on how she’s acheiving work-life balance.

Features

28 / CEO Profile: Melbourne’s Celtic Club CEO Robert Clifford is blending old and new to bring in a new generation through the door.

34 / Responsible Clubs:

Gaming regulations are always changing, so how can clubs keep pace with them?

Spring 2024

42 / Latest in Tech:

How the latest POS and OpTech can improve efficiency and boost patron engagement.

46 / Outdoor areas:

How clubs are enhancing patron experience with thoughtful design and use.

Food And Beverage

54 / Chef Profile:

Cassandra Henry on how her culinary expertise helped revive Howlong Golf Club.

56 / Summer Menu Design:

Clubs are looking to create a blend of light and seasonal dishes with bistro classics.

70 / 67 Pall Mall:

What to expect when the internationally renowned private wine club opens its first Australian outpost in Melbourne next year.

Redevelopment

74 / The Wentworth Orange:

A look inside the new clubhouse after the club’s original home was reduced to ashes.

78 / South Hurstville RSL:

Two years and $17 million later, South Hurstville RSL is almost unrecognisable.

Events and Awards

18 / Post-AGE:

A review of the highlights from this year’s Australasian Gaming Expo, which is now in its 35th year.

68 / Perfect Plate:

NSW club diners reveal what they crave when they’re dining out.

82 / ClubsNSW C&C Awards:

A chance to honour the incredible support clubs provide to their community.

84 / Hospitality NT Awards:

The night of nights for the Northern Territory’s hospitality industry.

88 / CCV Awards:

Community Clubs Victoria celebrated the ‘quiet achievers’ at this year’s gala awards.

to this footy season

Chirnside Park Country Club celebrates 50 years

General manager Barbara Kelly reflects on the club’s journey from its modest beginnings to becoming the vibrant community hub it is today.

CHIRNSIDE PARK COUNTRY Club celebrated its 50th birthday with a special dinner on Friday, 2 August. The event was attended by members both past and present and staff.

For general manager Barbara Kelly, who has been with the club for 34 years and in her current role for the past 30, the club’s thriving success is a testament to the teamwork between the board, the 100plus staff, and the community.

“I could never have done this alone,” she said.

“As the general manager of a club, especially one that struggled financially there’s a lot of pressure to keep staff employed and bills paid, I’ve been really lucky over the years to have boards that have great vision. We also have a great team of dedicated staff at the club and that has helped over the years.”

Located in Melbourne’s northeast at the gateway to the picturesque Yarra Valley, the original Chirnside Park Country Club was built in the 1960s by developers of the original Chirnside Park Estate, Wilmore and Randall. Once most of the land was sold, Wilmore and Randall approached local residents with a proposal

to purchase the land, now known as Chirnside Park Country Club, to form a club. The club’s original Board of Directors acted as guarantors for the initial loan to purchase the property.

On 2 August, 1974, the club was incorporated as a Company Limited by Guarantee in Victoria. Initially, the club occupied 146 acres and offered a modest clubhouse, golf course and tennis courts. In the early years it became a popular destination for local social and sporting events – from barbecues and annual cricket matches to art shows and St Patrick’s Day shindigs.

However, Kelly admitted it wasn’t always smooth sailing. Over two decades ago, the club faced significant financial challenges, leading to the sale of its golf course in 2011.

“It was a 10-year journey from 2002 to get the land rezoned. We had a lot of opposition from residents who backed onto the old golf course; it was a battle, but we persevered and when we finally got the tick off to rezone the land it was amazing,” she said.

The proceeds from the land sale allowed the club to buy land and build a new golf course, maintenance facility, and clubhouse

Front view of the Country Club clubhouse during the late ‘70s.

The new Chirnside Park Country Club facility opened in 2019.

The original Chirnside Park Country Club board.

Newcastle Sydney Gold Coast

Architecture | Interior Design | Heritage

Easts Leisure & Golf Club

Proud to be associated with the new facility for Easts Leisure and Golf

five minutes away. Construction began in 2012, and the doors to Gardiners Run Golf Course opened in May 2014.

The club retained 11 acres of land at the original golf course site and with funds leftover it was able to completely transform the site into a “real community hub”. The Country Club now comprises bowling greens, tennis courts, mini golf, and a fully licensed bistro, gaming, and function space.

The club also boasts over 10,000 members, compared to only 1,000 before the redevelopment that was completed in March 2020, just prior to the first Covid lockdown.

“We’ve taken the members on the journey with us. The facilities we have developed at both sites are a real asset to the community. The way the community has embraced the club is a testament to what we’ve done here,” Kelly said.

Looking ahead, Kelly is optimistic about the club’s future development plans, which are expected to kick off towards the end of the year.

“The next stage of development is to refurbish our current bowls room to give us an additional function space. We are also extending our current function room, outdoor areas, and adding in new staff facilities.”

Official launch of Gardiners Run conducted by Victorian MP David Hodgett and club general manager Barbara Kelly.

The annual cricket match and other games were popular pursuits on the lawns throughout the ‘70s to ‘90s.

Gardiners Run course designers, Paul Reeves and Phil Ryan (Pacific Coast Design) with Club President Bruce Bower and General Manager Barbara Kelly on opening day.

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North Ryde RSL prioritises workplace wellbeing

North Ryde RSL has partnered with Leora to become the first club in Australia to offer its staff round-the-clock mental health support through the Leora workplace wellbeing platform.

This initiative, spearheaded by the club’s people and culture manager, Kunal Prasad, was launched just six weeks after he joined North Ryde RSL. Prasad’s focus on employee wellbeing was inspired by his internship in Spain, where he observed the European emphasis on work-life balance and employee wellbeing.

Prasad’s idea to implement the Leora initiative was based on initial feedback from the club’s CEO Joe Kelly, who wanted to prioritise employee engagement and staff development.

“Joe and I’s vision aligned so well where we believe that if you want to make the workplace great, you need to look after its people. It’s a symbiotic relationship between staff, the managers, and the greater community,” he said.

Through the Leora smartphone app,

employees have access to a network of therapists, immediate access to counsellors via its live chat function, stress management tools, and self-guided resources designed to enhance mental wellbeing.

“For example, if my dog died and I’m really sad, and I want some help, there’s an inbuilt AI feature that can read certain words from my input and figure out who is the right person to connect me to,” he said.

“It will connect you to a real person – not a chatbot or a waiting list.

Statistically, the minimum wait time to see a psychologist in the country is three months. It connects staff to a specialised health professional to help you. This platform gives you control over how you want to communicate and how to get help. I wanted to empower my staff to freely seek help without being judged.”

As part of North Ryde RSL’s domestic, family, and sexual violence action plan, the platform has been customised to extend support to domestic violence victims.

“The app now has an emergency

feature that links people to a help system specifically for somebody who’s going through domestic violence,” Prasad said.

“Instead of having to pick up the phone and call someone, there is a prompt where they can just press a button and it links them up to the right services whether that’s a psychiatrist, medical help, or emergency housing.

“That first 24-to-48-hour period of engagement is so important, whether a person wants to pursue help or to let it go and see what happens next.”

A day after Leora was made available to the club’s 165 staff members, 95 had downloaded the app. Of those, four staff accessed it to seek professional help. Of that group, two specifically sought help for domestic violence.

While the platform is only available to staff, there are plans to extend the service to patrons in the future. Prasad will also be turning his attention to introducing a learning platform to help educate staff and develop succession plans.

Leora founder and co-CEO Esha Oberoi and North Ryde RSL people and culture manager Kunal Prasad.

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A GROUP OF talented young locals have recently taken the reins at Orange City Bowling Club, transforming the once rundown venue into a family-friendly, dining destination aimed at attracting both locals and visitors.

Leading the team is the club’s new general manager, Hugh Mawter. An Orange resident for 11 years, Mawter brings two decades of hospitality experience. He previously worked in club management in Sydney before his passion for food drove him into the kitchen, where he worked as a chef at well-known establishments including hatted restaurant Racine’s, The Union Bank, The Lord Anson, and Byng St Local Store. Now, Mawter is back in management, facing a fresh challenge.

“The club was in a bit of a financial state. It hadn’t been updated. Or no money had been put into the club’s internal infrastructure – it mainly got fed to the outdoor space like the bowling greens. So, what we’re trying to do now is essentially just bring it up to code,” Mawter said.

“Our goal was to strip it back and make sure that from a compliance and cashflow point of view that everything was being managed correctly. Once we stripped it

Fresh start for Orange City Bowling Club

back, we had to look at ways of just bringing it into the modern world.”

Mawter sees great potential in the club, particularly its food offerings. Joining him at the bowls club is head chef Jack Mills and operations manager Matt Jones, both of whom previously worked at The Lord Anson.

“It’s been a great opportunity to bring an in-house bistro back to the club. For so long [the bistro] has always been contracted. It’s a good way to bring some cash flow back into the business,” he said.

The concise menu features dishes using fresh, locally sourced produce. One standout is the house-made pie, served with creamy mash, steamed greens and gravy. The wine list also showcases some of the region’s wines.

“We’re just treating it like how I used to run pubs, with a good, concise, simplified menu that offers good and affordable food, and good selection of beverage offering,” Mawter said.

“We’re in a wine-growing region, so we’re focusing on local wines, local spirits, and putting in some nice local gin, whiskies, and spirits.”

Emphasising food is part of Mawter’s strategy to attract new patrons and bring in

a younger generation of members, which he hopes will help sustain the club’s future.

“The bowlers are there, and they do contribute, but they’re getting older now. If we’re not reinvigorating our membership, we’ll just find ourselves where we were 12 months ago,” he said.

Despite the changes, Mawter is mindful of not making too many sudden changes too quickly.

“At Orange, we’re a very heavily pub dominated town, so we need to keep up to speed with what they’re doing. But we don’t want to overdo it because the minute you over do it, regular clienteles just won’t come in,” he said.

With warmer weather approaching, there are plans to enhance the outdoor spaces and host more events, making full use of the bowling greens and mini-golf facilities. Mawter is taking a measured approach, focused on long-term growth.

“We’re just taking baby steps,” he said.

“Cash flow is always a constraint, and we’ve got to look at ways to do it smartly, and not over invest. The long-term goal is to completely redevelop the club – in three to five years, we’re looking at rebuilding, so we don’t want to over capitalise.”

There’s an all-new team at Orange City Bowling Club determined to revive the bowlo.

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Pioneering solutions and expertise steal the spotlight at AGE 2024

The 2024 Australasian Gaming Expo (AGE) was held on 13-15 August and drew an enthusiastic crowd of more than 8,000 delegates to the ICC Sydney over three days.

NOW IN ITS 35th year, the AGE 2024 opened to a packed exhibition floor.

“The Australasian Gaming Expo continues to go from strength to strength in terms of visitor numbers and the number of exhibitors,” Gaming Technologies Association (GTA) CEO Jinesh Patel said.

“I would like to thank everyone who attended the AGE and continues to make it a success.”

Since the first show held in Sydney in 1990, AGE has grown to become one of the world’s largest gaming and hospitality trade shows. The 2024 expo brought together manufacturers, service providers, venue operators, players, government and regulators to understand the current market trends and challenges.

More than 200 exhibitors showcased the latest in technology, financial services, retail goods, food and beverage supplies, and construction including furniture, flooring, and cabinetry.

“There were many standouts this year, including the large manufacturers driving innovation in the gaming market, new digital

The exhibition floor was the place to find the latest innovations in food and beverage

signage from exhibitors, the use of robots for serving and even making the morning coffee!” Jinesh highlighted.

AGE newcomer Octopus LED Screens was awarded the Best Stand for 2024 with a high-tech display showcasing state-ofthe-art screens. Meanwhile, Hennessy Coffee and Robot Run were crowned the Steve Cowan Memorial Award for their unique collaboration with a robot serving coffee that would rival the best barista’s brew.

“Octopus LED Screens was awarded the Best Stand due to its dazzling display that clearly represents the vibrancy and technology of the industry. They even had a display barrel with the picture quality of the best television available,” Jinesh said.

Open for discussion

Beyond the gaming floor, a three-day seminar program, emceed by Michelle Pascoe, provided insight into surviving the current global conditions by staying informed, driving innovation, remaining agile, and embracing technology to free staff from the mundane to focus on improving themselves and the business.

Day one featured an international panel that provided an outlook on the global gaming and hospitality markets, which was followed by a regulation update on anti-money laundering measures and technology developments to meet these challenges.

Day two focused on the Australasian gaming industry plus innovations ahead, tips to survive the cost-of-living crunch, and technology to mitigate gambling harm and combat inflation.

But the prime initiative of the seminar program was on day three when female leaders showcased their achievements in the industry. The day started with seminar with high-profile women in gaming and hospitality, followed by a presentation about women who are driving industry change. There was also a panel discussing venue initiatives to support and educate their communities on breaking the violence cycle.

“I would like to thank all who spoke at numerous seminars that covered international gaming developments, new local products and technology, an update on the national economy, current regulatory requirements, and the development of the QCOM 3 protocol,” Patel said.

“Thursday provided the opportunity to celebrate female leaders and their achievements, plus women who are driving industry change and an industry led initiative Building Safer Communities –An Industry Response to Domestic Violence.”

GTA turns 30

This year’s event also helped the GTA mark 30 years as the peak representative body for Australia’s gaming machine manufacturers and technology suppliers. The GTA has celebrated the momentous milestone by adopting a new brand and website.

Since 1994, the GTA has worked with governments to ensure a vibrant, responsible, and sustainable gaming entertainment industry exists for players and customers.

“During that time, GTA has engaged with venues and hospitality suppliers that support hundreds of thousands of jobs,” Patel said.

“The Association provides policy leadership and industry advocacy to ensure the right balance can be struck with governments through effective policies and regulation.”

Patel added the GTA supports responsible gaming, harm minimisation, and anti-money laundering efforts across all jurisdictions.

The GTA, which hosts the AGE, is currently working closely with governments in areas including cashless gaming options that address anti-money laundering and gambling harm mitigation requirements; central monitoring systems; and regulation.

“The association will continue to support greater innovation as technology improves player experiences, harm mitigation measures including self-exclusion and how players manage their gaming spend,” he said.

Day three of the 2024 AGE seminar saw a panel discussion of how venues can break the violence cycle.

The Foyer

Brand news and promotions

LG keeps it bright with new tech for outdoor digital signage

LG Electronics (LG) is introducing its advanced AntiDiscolouration™ technology for outdoor digital signage. Verified by standards and testing organisation, UL Solutions, the new tech helps prevent ‘screen-yellowing,’ a common issue for outdoor digital signage products caused by prolonged exposure to sunlight. This innovative tech simultaneously safeguards display quality and performance stability, helping extend the lifespan of LG digital signage used in outdoor environments.

The use of outdoor displays is increasing across a variety of B2B sectors. However, prolonged exposure to sunlight can cause the screens of these versatile display products to turn a yellowish colour over time. LG’s Anti-Discolouration™ technology helps address this issue, demonstrating the quality and durability of the company’s outdoor digital signage solutions. www.lg-informationdisplay.com/product/digital-signage/highbrightness

Make it personal with Eddie

Personalisation is becoming increasingly important in the hospitality industry as consumers seek out unique, customised experiences. To stay current, think outside the oven. Edible ink printing allows foodservice businesses to produce custom food products all while maximising profit margins, streamlining production methods, and meeting the growing consumer demand.

Enter Eddie – the world’s first-and-only GMP, NSF, and Kosher (Parave) certified edible image printer that prints directly onto food. From hamburger buns and french fries to cookies, candy, donuts and more, Eddie takes food to the next level and requires no hand piping, frosting sheets, or drying time. www.primera.com

Do you have new products or services that can benefit club operations?

From the car park to the kitchen, from the foyer to the gaming room, we want to know about the best new products that can help clubs elevate their offer or increase business.

Email your products to vcavasinni@intermedia.com.au

Transform your business with Alto Cibum

At Alto Cibum, the team specialises in transforming hospitality spaces into thriving, customer-centric environments. With a deep understanding of industry trends and a commitment to innovation, Alto Cibum offers bespoke consultancy services tailored to the unique needs of its clients.

From concept development to operational optimisation, the team of experts ensure that each project not only meets but exceeds expectations. Alto Cibum takes pride in helping businesses grow, improve their customer experience, and achieve lasting success. Whether you’re looking to revamp an existing operation or launch a new venture, Alto Cibum’s comprehensive approach covers every aspect of your hospitality needs. Discover how Alto Cibum can elevate your business to new heights with its expert guidance and industry insights. www.altocibum.com

Making coffee to go with Cup Pro

Hygiene in the hospitality industry is more important than ever in the post-pandemic era, which is why Cup Pro has released an industry-first barista tool to make ordering a coffee in your reusable cup contact-free.

Cup Pro, a beverage preparation vessel that is designed to change the way baristas serve coffee in reusable cups, putting consumers at ease by keeping their experience hygienic, consistent, and swift.

Cup Pro is available in two convenient sizes, featuring industry standard markers ranging from 4oz to 12oz in volume, guaranteeing the perfect coffee in any cup. Forged from brushed stainless steel for durability and easy cleaning, it’s also stackable for seamless integration and reduced clutter. www.cuppro.com

Bring fun and summer vibes with the Mr Whippy cart

Elevate your club’s offerings and increase patron satisfaction with the Mr Whippy cart. Known for its nostalgic appeal and delightful ice cream, the Mr Whippy cart is a versatile addition that can enhance various areas of your club, driving both engagement and revenue.

The Mr Whippy cart transforms gatherings into memorable experiences, encouraging guests to stay longer and enjoy more. In the kids’ area, it fosters a family-friendly environment, drawing in parents and grandparents eager to share nostalgic stories while their children indulge in a treat. In the dining area, it provides a refreshing dessert option that complements your food offerings, keeping patrons happy and satisfied. Even in the gaming room, the Mr Whippy cart offers a quick, enjoyable break for players without disrupting their gaming experience. Outdoors, it attracts a diverse crowd, creating a lively and vibrant atmosphere.

Enquire about the Mr Whippy cart today! www.mrwhippy.com.au

The Bar

Drinks news and promotions

Great Northern goes premium in Queensland

The Great Northern Brewing Co is launching a premium beer exclusively into the Queensland market for drinkers looking to upgrade their celebrations.

Long Run uses premium ingredients presented in a striking burgundy and gold bottle that is available at select Queensland pubs, clubs and bottle shops now. It is designed for discerning beer drinkers who would rather crack a coldie than pop a cork when celebrating life’s major milestones.

Great Northern took inspiration from Queensland’s outback while sticking to what they know best: creating beers for the unique Queensland climate. The result is this rich, clean and crisp 4.5% ABV lager brewed with 100 per cent Australian barley.

Long Run is bright golden in colour with a subtle tropical hop and citrus aroma that carries lightly onto the palate. It ends with a subtle bitterness and a slight malt sweetness, to give that signature clean crisp finish. www.cub.com.au

Big and bold – Vodka Cruiser Flavours are here!

Matso’s makes its stamp on RTDs with Vodka Lemon Lime Crush

Matso’s Australia launched the draught format of Matso’s Vodka Lemon Lime Crush in select venues across WA in June, representing a permanent move into the RTD market.

The new release has been well received, reaching its threemonth sales target within the first few weeks of release.

The citrus RTD segment has seen significant growth lately, though Matso’s Brand Manager Liv Waters believes that the current market is dominated by brands with strong male appeal. In order to sustain category growth, Waters identified a need for brands with stronger female appeal.

“Matso’s has always enjoyed strong appeal amongst female drinkers in the ginger beer space and we think attracting new female drinkers to the citrus RTD category is a great role we can play to sustain category growth in the segment,” Waters said.

Matso’s Vodka Lemon Lime Crush is being rolled out in draught and can formats nationally throughout the rest of 2024. gooddrinks.com.au/brands/matsos

Vodka Cruiser is back with another massive NPD launch in the on premise, breaking out of the RTD category and launching Vodka Cruiser Flavours. This range of three easy drinking flavoured liqueurs is ready to drive penetration for younger adults through these new, exciting offerings.

All about being big and bold, Vodka Cruiser Flavours are premium, triple distilled vodkabased, mid-proof liqueurs, offering a low 20% ABV. Designed to be remixed, take your serves to the next level with a basic mixer; straight over ice; mixed into your favourite cocktails; or combine flavours for an amped up taste.

Available in Wicked Watermelon, Bangin’ Boysenberry and Punchy Passionfruit. www.cub.com.au

ISLA Vodka’s ready-to-serve range

ISLA offers a refined spirit, distilled five times and crafted with pure natural spring water, followed by a meticulous charcoal filtration process. This dedication ensures an unmatched level of purity, delivering a clean, smooth, and refined taste.

The brand proudly uses Victorian-grown ingredients, supporting local farmers and producers. Every step of the production process is meticulously managed to guarantee the highest quality, from sourcing to the final product.

Besides its gold-medal winning Australian Vodka, ISLA also has a canned RTS range which is perfect for Spring and Summer: Vodka

Lime and Soda (pictured); Blood Orange and Passionfruit; and Watermelon and Berry. drinkisla.com

Hiatus Beers launches non-alc Premium Lager

Founded in 2022, Hiatus Beers is all about brewing crisp, fresh, full flavoured non alcoholic beer.

After launching with a Non Alc Pacific Ale which quickly found support with venues and beer drinkers alike, the crew at Hiatus Beers has been working hard to make their second release just as special.

The deacoholisation method for its Premium Lager is able to gently remove the alcohol from any classically made beer and leave behind the great flavour and refreshment that you expect from your favourite pint.

Hiatus Beers Non Alc Premium Lager is now available. hiatusbeers.com

Sunshine in a glass: De Bortoli’s Limoncello Spritz

De Bortoli’s Limoncello Spritz is a spritzy delight made from its popular Prosecco and blended with bright lemon flavours – a match made in citrus heaven! This ready-to-drink spritz is a celebration of lemon’s enduring popularity in today’s beverage culture.

While traditionally enjoyed as an aperitif, the Limoncello Spritz is a refreshing bubbly to enjoy whenever the mood strikes, whether accompanying a meal or simply on its own. With a balanced citrus crispness and lively bubbles, it promises a delightful experience that will keep members and guests coming back for more.

For a delightful twist, serve it over ice and garnish with a slice of lemon or a sprig of fresh mint to enhance the sipping experience. Plus, at 9.0% ABV, it’s lower in alcohol, making it effortlessly drinkable and perfect for every occasion. www.debortoli.com.au

On The Big Screen

Fixtures and matches that will pack out your sports bars

Get revved for Bathurst 1000

Fans are eagerly anticipating the 2024 Supercars Bathurst 1000 and are excited for another year of intense competition on the legendary Mount Panorama Circuit. This year, all eyes are on defending champion Shane van Gisbergen as he aims to continue his dominance and secure another victory. The big question is whether he can maintain his winning streak or if a new contender will rise to challenge him on this iconic track.

With all the action on the iconic Mount Panorama Circuit scheduled to take place from Thursday 10 October to Sunday 13 October, the Bathurst 1000 is a great way to pack out your sports bars during those days. Tune in on Foxtel or Seven.

More slam dunks in the NBA

Basketball enthusiasts have plenty to look forward to this October as the NBA season tips off with a historic first – LeBron James and his son Bronny James are teaming up on the Los Angeles Lakers. This season is set to feature standout performances from rising stars like Victor Wembanyama, following his outstanding debut last year, and Anthony Edwards, poised for a breakout year.

Players who missed significant time last season due to injuries, such as Zion Williamson and Kevin Durant, who made his return during the 2024 Paris Olympics, are expected to return to full strength this season.

With lunchtime games on the schedule, clubs have a golden opportunity starting on 22 October, when the first game begins, to offer attractive lunch specials that keep patrons fuelled while they’re around to catch all the excitement. Catch this season on Foxtel.

Full throttle at F1 Singapore

With the championship race heating up, the Formula 1 Singapore Grand Prix will be crucial in determining which drivers and teams can capitalise on the high-stakes environment, particularly given its reputation as one of the toughest races on the F1 calendar. This year might be the moment we watch Red Bull’s Max Verstappen finally claim the top spot on the podium at the Marina Bay Street Circuit.

A unique highlight of the Singapore Grand Prix is its night race format, which creates a dramatic and visually stunning spectacle.

Clubs can take a cue from this by hosting evening events or promotions for the spectators who are eager to catch the non-stop action from your sports bar on Sunday 22 September. Tune in on Foxtel.

Australian squad prepares for T20 World Cup

Feel the force of Power Slap 9

Power Slap continues to make its mark in an unparalleled way in the world of sports. With more than 15 million followers across social media, and views of Power Slap content on social media reaching seven billion since its launch in January 2023, the sport is undeniably growing and reaching key sporting audiences across the globe.

Founded by Dana White in partnership with UFC, Power Slap features the best slap fighters in the world competing on the premier stage to showcase their power, technique and resolve.

This year, Power Slap 9 will make its international debut when super heavyweight champion, Da Crazy Hawaiian, returns to defend his crown against Russian slap fighting legend Vasilii “Dumpling” Kamotskii on Friday 25 October as part of the Abu Dhabi Showdown Week.

Catch the action on Entain Venues Live.

The Women’s T20 World Cup is promising to be an electrifying tournament. With Alyssa Healy stepping into the captaincy for the first time and Australia adjusting to the absence of veteran Jess Jonassen, all eyes are on the Aussie squad. Having dominated six of the eight Women’s T20 World Cups – including the last three – Australia is vying to make history by becoming the first team to win four consecutive titles. This year’s Women’s T20 World Cup will also be shifting to Dubai and Sharjah due to political unrest in Bangladesh.

The action kicks off on Thursday 3 October, with Australia battling India, New Zealand, Pakistan, and Sri Lanka in Group A. Can they continue their winning streak and add another trophy to their collection? Tune in on Prime.

With blockbuster sport all year round, there’s no off-season for Foxtel

Winter footy season might be coming to an end, but there is a plethora coming up on our sports calendar to keep the buzz going all year round.

AS WINTER DRAWS to an end, so too does another cracking AFL and NRL season. Footy fans have been treated to a wealth of highlights and clubs have seen a surge in patronage thanks to the excitement that these games bring.

But even as the footy season wraps up, there’s still plenty of excitement coming up on the sports calendar, with Foxtel ready to deliver more premium sports that Aussies love the most, all year round to keep patrons rushing through the doors of your club.

With summer just around the corner and more people getting out and about, it’s an opportunity for clubs to capitalise by showing the best mix of premium sports, all in one place. Aussies who go to clubs don’t hope that Foxtel is showing, they expect it.

Upcoming highlights include the NFL season, which will see some new rules implemented, including tweaks to the kickoff rules and the removal of the hip-drop

tackle. How these new rules impact games could be a real talking point this season.

There are hotly anticipated combat sport matches to look out for such as the UFC 306 on September 15 in Las Vegas, and when former world champion Tim Tszyu faces off with undefeated Russian star Bakhram Murtazaliev in the IBF world title eliminator on September 22.

Basketball fans can look forward to another action-packed NBA season starting in October, when, for the first time ever, fans will witness a father and son playing on the same team, as LeBron James’s son, Bronny James, joins the Los Angeles Lakers. With games coinciding with lunch service, it provides clubs the perfect opportunity to run lunch specials and encourage patrons to linger for longer.

Motorsports enthusiasts will also have plenty to look forward to. From international events such as Formula 1 races, including

the Azerbaijan and Singapore Grand Prix in September, and the Abu Dhabi Grand Prix in December, to local events like the 2024 Repco Bathurst 1000 in October. Can defending champion Shane van Gisbergen continue his dominance and secure another victory, or will a new contender rise to challenge him on the iconic Mount Panorama circuit?

Cricket fans will be thrilled with the return of the sport, starting with the T20 series from September 12, followed by the India Test series and the Big Bash League in December. Expect to see every match streamed live and ad-break free.

With Foxtel’s extensive year-round sports coverage, clubs can continue to offer patrons access to the best in live sports action long after the AFL and NRL seasons end. Sign up to a Foxtel Business subscription today, visit foxtel.com.au/ venues or contact us on 1300 761 056.

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Photo credit: Kate Shanasy

Reviving traditions for a new generation

With Robert Clifford at the helm, The Celtic Club in Melbourne has settled into its new home at the historic Sarah Sands Hotel. His vision now is to blend the club’s rich cultural heritage with the modern elements needed to foster a successful club.

FOR A LONG time, Robert Clifford’s connection to the Irish business and social community was personal. He served as the president of the Irish Australia Chamber of Commerce and later became the treasurer of The Celtic Club.

The club’s committee then approached Clifford’s food and beverage consultancy firm, Alto Cibum, to develop a new business plan to sustain the club’s future. It also included helping the club secure a new home, renovating the space, and setting up operations at the new site.

When it came time to appoint someone in charge, the committee turned to Clifford.

“They basically said, ‘Rob, will you stay on as the CEO?’”

Since officially taking on the role in January, Clifford has been tasked with preserving the club’s cultural heritage while ensuring its financial viability.

A turn of events

Established in 1887 in Melbourne, the long-running Irish social and cultural club has spent the last eight years moving around the city after selling its Victorian-era building on Queen Street in 2016 to property developer Beulah for $25.6 million. It had been the club’s home since 1959.

Why the sale? “The old club was asset-rich but cash-poor,” Clifford said frankly.

“The old venue needed a lot of work, and they didn’t have the cash. They were reliant on gaming. Because they hadn’t invested in gaming – gaming is good, but you have to keep investing in it, otherwise, it becomes stale – their gaming revenue had tapered off to a minimum.

The Wild Geese dining room

“Overall, because they didn’t pay a lease, they didn’t need much money to keep going, but the lift was failing, and the space needed this and that, so some could say that was one of the reasons why they sold the heir rights to Beulah.”

The sale of the Queen Street property reportedly prompted a period of bitter infighting and factionalism between committee members. It wasn’t until a new committee was established, led by former Australian of the Year and Nobel Prize winner Patrick McGorry, that peace was restored.

“Any committee-driven organisation needs a committee with an aligned vision. Once you can get that, you can actually achieve things. Without that, it’s very hard to go forward.”

Following the sale, the theory was to use the funds to purchase another venue.

“We sort of did that,” he said.

The year after the sale, The Celtic Club took a leasehold of The Metropolitan Hotel in North Melbourne, reportedly costing the club millions in rent. In 2021, The Celtic Club purchased the Limerick Arms Hotel in South Melbourne for $5.3 million as an investment to help generate income and secure the financial health of the club. However, the site was unsuitable for the club to call home.

“It had a very long lease, and it was very small,” Clifford said.

New beginnings

The Celtic Club has now settled on the 170-yearold Sarah Sands Hotel in Brunswick as its permanent watering hole and clubhouse. The club’s doors formally opened in the first week of March, in time for St Patrick’s Day.

The historic corner pub has had a storied history since its establishment in 1854, from the popular ‘six o’clock swill’ house in the 1950s to an adult club in the 1980s. It was also coincidentally an Irish pub known as Birdie O’Reillys that operated in the 1990s and early 2000s until it was bought by developers Peregrine Projects in 2015 for $6 million. The hotel ceased trading in early 2017.

In 2019, hospitality group Australian Venue Co (AVC) spent nearly $3 million on a sleek facelift before putting it on the market in 2022. Clifford said when the 500-person venue was leased by AVC, “they put a beach pub in Brunswick. It was misaligned from a market point of view. It was very light, airy, and very white – everything that Brunswick is not.”

Taking those learnings into consideration, the club knew it had to create a venue that appealed to both members and the local community.

The result is a ground-floor venue open to the public featuring a bar and bistro called The Wild Geese – a term used to describe the story of the Irish military diaspora – helmed by chef John

“Any committeedriven organisation needs a committee with an aligned vision…without that, it’s very hard to go forward.”

Paul Dargan, who is from Belfast; and a second floor with a dedicated members lounge.

“A lot of committees and clubs are run by those that are retiring, and they’re not incentivised to do anything different. We’re not like that.”

“Our brief to the designers was to create a venue that’s not kitsch Irish. It was to be a sophisticated Irish, and to create a warm pub that also recognises that we’re in Brunswick,” he said.

“It’s been very well received by our members and by locals.”

Since exiting from gaming, food has become a large focus for the club and a particularly strong side of its business.

“We tried not to be another chips and Parma pub. We make all our own dough, our own sauces, our own pies. We are truly a gastropub.”

Besides the gastropub downstairs, the club actively hosts member events – from health programs, AFL programs, mentoring programs, to ukelele nights, and monthly lunch series and networking events, and dance and choir classes.

“One could argue without gaming machines, we’ve never been more active,” Clifford said, adding, “If we give members a reason to come, they come.”

Building on history

Since opening the doors to the new clubhouse, an additional 300 people have joined.

“We hadn’t grown for years, rather it’s been slightly declining,” Clifford admitted.

Clifford emphasised that these activities are crucial for the survival of social and cultural clubs today.

“We know it needs to grow. It needs to appeal to a broader market. The reality is if you’re going to be a diverse club, you have to offer a little bit of everything because different people are interested in doing different things.”

He continued: “It’s a necessity if you have a legacy. If you want to have sustainability, you have to prepare yourself to pass things on to someone else. A lot of committees and clubs are run by those who are retiring, and they’re not incentivised to do anything different. We’re not like that.

“We have a very progressive committee headed by Pat McGorry. We have some who are university professors, business people, and some young Irish people in business. The odds are stacked against us, but as a club, we’re not seeking to make money. We’re just seeking not to lose it.”

The sophisticated Irish aesthetic in The Wild Geese bar and bistro.

Raising the stakes

How clubs are navigating new gaming regulations with responsible training and best practice.

“A welltrained staff is empowered to deliver exceptional customer service.”

– Andrew Lewis, Allara Global CEO

GAMING UNDENIABLY CONTRIBUTES

significantly to club revenue. However, this comes with responsibilities, and regulators nationwide have recently begun cracking down to ensure venues are more socially accountable.

In New South Wales, for instance, as of 1 July, it became mandatory for all clubs and hotels with more than 20 gaming machine entitlements to always have at least one Responsible Gambling Officer (RGO) on duty when gaming machines are in operation.

More recently, it became compulsory on 1 September for these same venues to create and maintain a Gaming Plan of Management (GPOM). This framework outlines a venue’s gaming operations, and responsible conduct of gambling and harm minimisation obligations.

NSW Minister for Gaming and Racing David Harris previously admitted there is no single solution to address gambling harm, which is why multiple reforms have been implemented.

“The NSW government is committed to gambling reform, reducing gambling harm and stopping money laundering and criminal activity associated with poker machines,” Harris said.

“In NSW, gaming machines represent the highest risk of gambling harm. One in three

people who gamble regularly are considered to be moderate or high-risk gamblers according to the Problem Gambling Severity Index.”

However, implementing and keeping up with these regulatory changes can be challenging for clubs, according to Ashlea Harper, head of clubs consulting at Barrington Group Australia. She attributes this to insufficient staff training and knowledge across all levels. But a failure to comply, Harper said, can lead to a range of consequences including fines, changes to gaming licenses, license suspension, and even loss of employment.

Auscomply founder and CEO Jason Thomas agrees, warning that non-compliance can be costly.

“While regulators may start with cautions, once legislative changes have moved through grace periods and become strictly enforced, it can result in breach notices, fines, court appearances and more,” he said.

In more extreme circumstances, Thomas said, regulators can shut down a venue, issue licensee exclusions or additional license conditions, restrict operating hours, and increase compliance expenses.

“Non-compliance can even result in increased license renewal fees and more,” he added.

Keeping up with changes

However, through effective and regular staff training in procedures, oversight, and best practice, clubs can stay compliant with regulatory changes.

“Refresher training is a great way to ensure staff are reminded of their obligations and serves as a record that the venue is proactive in meeting their obligations,” Harper advised.

Consistent compliance training can also help curb any shortfalls that may arise from high staff turnover, a common challenge faced by the hospitality sector.

“The recent requirements for venues to have trained RGOs on duty will make retention of those already trained an important factor to keep that experience on the floor and costs down,” Thomas said.

“High turnover of RGOs will mean increased training costs, possible disruption to a venue’s management of gaming patrons, including self-excluded patrons, and the obvious risk of non-compliance.”

Compliance training, however, needs to be more than just a box-ticking exercise, cautioned Allara Global CEO Andrew Lewis. He emphasised that it plays a crucial role in helping protect patrons, especially those struggling with gambling problems.

“Compliance training ensures staff remains up to date on the latest regulations and protocols. This includes updates on the increased frequency of mandatory welfare checks, allowing them to adhere to best practices and safeguard patrons’ wellbeing consistently,” he said.

Lewis also highlighted the importance of early intervention training as a key part of compliance training. He believes it can help staff recognise early warning signs of gambling addiction.

“This allows for timely intervention and support, potentially preventing significant financial and personal losses for the patron. Research heavily underlines the importance of early intervention in a gambler’s recovery path,” he said.

Audit for assurance

TO STAY ON top of compliance and training, Ashlea Harper, head of clubs consulting at Barrington Group Australia, recommends conducting annual independent gaming compliance audits. These audits help venues determine if they are correctly implementing their Gaming Plan of Management, identify gaps or shortfalls, prevent potential problems from becoming significant, and proactively address issues before they escalate.

“Audits on current procedures and processes also ensure the venue is meeting their obligations and gives staff and managers confidence in navigating this space,” she said.

According to Harper, there are two types of audits that clubs can carry out:

• Covert Gaming Audits: These audits provide a valuable opportunity to obtain an impartial assessment of your venue’s operations, particularly during peak trading periods when senior management may not be present, and compliance breaches are more likely to occur. These audits are conducted discreetly, offering a true reflection of your venue’s adherence to the GPOM and RCG obligations in real-time.

• Overt Audits: These involve an on-site meeting with a designated manager to assess the current compliance documentation and procedures. The audit team assists by thoroughly reviewing your venue’s practices, identifying any shortfalls, and providing tailored recommendations to ensure your venue is fully compliant.

This proactive approach not only helps in maintaining compliance but also enhances operational efficiency and staff accountability

“Staff at floor level through to Board level are required to complete training relevant to their level of responsibility,” Harper said.

“As there are ongoing changes, the implementation of processes and procedures can also be overlooked which is why it is highly beneficial to invest in compliance audits to identify shortfalls and enhance understanding.”

Effective compliance training is particularly essential for younger staff who may lack experience with problem gambling situations, Lewis added.

“Unfortunately, younger staff members might not have encountered situations involving problem gambling before. Supporting these patrons can be emotionally complex. Effective compliance training equips staff with the skills to navigate these situations with empathy and provide appropriate support for troubled gamblers,” he said.

Upskilling staff not only ensures compliance but also demonstrates that management values and invests in their most important asset: their employees.

“A well-trained staff is empowered to deliver exceptional customer service,” Lewis said.

“This translates to increased patron satisfaction and loyalty. Patrons appreciate staff who are knowledgeable and attentive and can effectively resolve any issues that might arise.”

Allara Global, for instance, offers a comprehensive suite of training programs to address these knowledge gaps. Within their structured training plans, there are regular refresher courses for RGOs and assistant RGOs to ensure their knowledge remains current and sharp on topics such as domestic violence awareness, accredited Responsible Conduct of Gambling training, and a thorough understanding of Responsible Service of Gambling principles.

Additionally, there are also specialised masterclasses. Beyond the fundamentals, Allara Global provides in-depth courses aimed at equipping entry-level employees with a strong foundation, while helping emerging leaders with advanced their skills. Specific areas of focus include supporting problem gamblers and conducting effective welfare checks, ensuring staff is well-prepared to handle complex situations with empathy and expertise.

“Clubs generally become an integral part of the community, supporting their local sporting clubs and responsibly providing a safe and reliable entertainment location.”

– Jason Thomas, Auscomply founder and CEO

AusComply is a mobile digital incident register and compliance platform that helps customers efficiently meet their legislative obligations, demonstrate a culture of compliance and minimise risks.

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“Refresher training is a great way to ensure staff are reminded of their obligations.”

– Ashlea Harper, Barrington Group Australia head of clubs consulting

But it’s not just the junior staff that needs training, talent at mid-to-high level management positions need to be consistently trained too.

“We believe in investing in the future of the club industry. Allara offers programs specifically designed to develop the next generation of qualified leaders,” Lewis said.

“These programs provide aspiring managers with the skills and knowledge necessary to excel in leadership roles, ensuring a smooth transition and continued success for clubs.”

Smooth operator of technology

Besides training, Thomas believes that technology can play a role in helping clubs stay compliant, particularly in a landscape where new responsible gambling legislation and best practices are constantly evolving and emerging.

He noted how implementing the right

technology can deliver consistency when staff move from venue to venue, reducing training requirements and helping standardise frameworks that are easy to follow and use.

“Technology can help provide a system or framework to standardise responses, automate regular checking and provide pre-emptive notifications. The ability to review captured data and identify trends or problem areas can also be invaluable,” he said.

He concluded that while legislation provides guidelines and standards for clubs to follow, having the right compliance measures in place allows clubs to play a significant role in enhancing the health of the local community.

“Clubs generally become an integral part of the community, supporting their local sporting clubs and responsibly providing a safe and reliable entertainment location.”

Blending tech with traditions

Clubs are increasingly integrating technology to streamline operations and boost member engagement. Discover how advancements in mobile technology and data-driven insights can reshape the club experience.

ONE OF THE most unique and heartwarming experiences for a member is the personal interactions that begin when they walk through the door. They are greeted at sign-in and then attended to at the dining outlets and gaming rooms. Increasingly, clubs are implementing technology solutions to help elevate this customer experience.

According to Mark Page, director of solutions engineering for Oracle Hospitality JAPAC, the hospitality industry has traditionally been slow technology adopters, but Covid accelerated this significantly.

“It’s a very competitive landscape out there and so the question is, ‘How do I, as an operator, acquire a customer, or in the club sector, acquire new membership and how do I expand all my sales channels?” he said.

Page also observed the current labour shortage

is propelling the adoption of technology in clubs. He explained hospitality operators are continually integrating new technologies in the workplace to reflect what their digitally savvy staff use in their daily lives.

“If the technology doesn’t match what they’re used to using every day in their pocket with their phone, it’s hard to keep them,” Page said.

He added adopting technology can ultimately improve the internal processes and the way of working for a club.

“There’s a place for technology in helping that, and there are plenty of options in that space,” Page said.

“Where we can help automate those processes and remove that friction of communication, and make that more seamless, that’s a key part for operations.”

It’s this improvement in operation and

Tap and pay

GlobalData forecasts that mobile wallet transactions will grow by 42 per cent this year to surpass $130 billion, as more consumers shift towards non-cash payment methods.

As a result of the rising preference, GlobalData encourages companies to launch mobile POS solutions that support mobile wallet-based payments.

Joshua McNicol, director of growth at Zeller, agrees that implementing the latest mobile POS technology into a club environment will not only improve efficiencies but also leave no room for error, especially during peak trading times.

“In these fast-paced environments, staff often lack the time to enter every sale into both a POS and an EFTPOS terminal, leading to discrepancies that could amount to thousands of dollars. The intense atmosphere also increases the likelihood of human error, particularly when staff must manually input sales totals into EFTPOS terminals—mistakes that are rarely recoverable,” he said.

“An integrated mobile POS and payment solution solves these issues by consolidating processes into one seamless system, eliminating the need for dual entries, reducing errors, and saving valuable time both during service and at close of business.”

McNicol also highlighted that adopting modern technology doesn’t have to come at the expense of alienating certain demographics.

“On the contrary, it should better service everybody in the community,” he said.

“Technology that’s universally accessible is essential to ensuring you deliver fantastic customer service.”

customer service that Illawarra Catholic Club – which owns and operates Club Central Hurstville, Club Central Menai, and Georges River 16Ft Sailing Club – has been benefiting from since it adopted Aristocrat’s membership and gaming system two years ago.

The integration also resulted in the development of the group’s Central Rewards mobile app and loyalty program. It’s been designed to give members access to the club magazine and their digital membership card to collect loyalty reward points. To date, the club has had 4,000 members download the app.

“The team’s always looking at how technology can improve our member and guest experiences,” said Anne Barron, Club Central loyalty manager.

Getting to know you

Barron explained that since the club adopted its new membership and gaming system, it has opened up new opportunities for how the club interacts with members.

“We can now get that data and know exactly what our members want without having to guess,” she said.

She said the system, in combination with Microsoft Power BI, gives her access to “absolutely every bit of information” that allows her to make informed decisions on how to improve member experiences.

For instance, the group discovered its birthday cake promotion had a less than one per cent conversion rate, following a sixmonthly review of its rewards program.

As a result, the club will overhaul its loyalty program next July to make it more relevant and appealing.

“We won’t take anything away. We will just be adding to what’s working by adding a few extra bits,” Barron said.

Keeping it real

Barron is also cautious that delivering the ultimate customer service experience to members requires a combination of technology and people.

“We’re still interacting one-on-one with our members without overstepping; we still want to provide that personal touch,” she said.

“I think technology is the way of the future. The feedback we’re getting is that even with new technology … it cannot replace human interaction. We’ll always still have that human interaction; no business can afford to lose that human interaction.

“A lot of lonely people visit clubs; they visit clubs because they’re lonely and want that human interaction. But getting them to download the app, for instance, that’s a big deal. When they’re embracing it, especially the older generation, it’s fantastic.”

Not to be missed: POS and OpTech solutions

Here are some of the latest POS and OpTech solutions for your club.

Zeller

Supporting tens of thousands of bars, clubs, and restaurants, Zeller is Australia’s favourite EFTPOS solution. Now, with the launch of Zeller Terminal 2, club and bar owners can enjoy fully integrated, all-in-one payments and point-of-sale with a neverbefore seen design.

The new Zeller Terminal 2 integrates with your existing POS, enabling seamless payments and streamlined end-of-night reconciliation. Or choose to use Zeller POS Lite, its new POS solution that is built-in free to Zeller Terminal 2.

Accept payments from cards and devices quickly, securely, and affordably, with reliable Wi-Fi, 4G SIM card, and Ethernet connectivity.

Plus, with lower transaction fees, and no monthly rental charges or lock-in contracts, you can enjoy premium payment hardware at Australia’s most affordable price.

Learn more about the new Zeller Terminal 2 at myzeller.com, or order yours today with free express shipping nationally. https://www.myzeller.com/

SENPOS Point of Sale

A reliable point-of-sale partner can help you maximise efficiencies, business profitability and customer engagement in your club. For over 30 years, SENPOS Point of Sale has pioneered point-of-sale technology in Australia to equip venues with the latest solutions. SENPOS keeps pace of industry trends and with in-house software development, can ensure customers benefit from the latest functionality and capabilities.

Working with industry experts, club operators and customers, SENPOS has built fresh new kitchen monitor software to level up kitchen efficiencies in your venue. Plus, our new SENPOS GO handheld POS device will enhance on-the-go customer service throughout your venue. Alongside these solutions, SENPOS also specialises in POS terminals, member kiosks, online ordering and tablets, with an Australian support team for training and timely help year-round, crucial during peak trade.

Connect with dedicated SENPOS account managers for a free demo and to discuss your tailored solution. Visit senpos.com.au/ contact-us.

Deputy

Deputy is a one-stop platform for managing your hospitality workforce with ease. The platform provides multiple services from hiring your staff, to onboarding right through to rostering their first shift - all with ease and built for hourly workers. With Deputy, you can create and share employee rosters in a few clicks, swap shifts without the usual hassle, and even record employee wellness before each shift. Staff can also use Deputy to set their availability, apply for leave, and access the company news feed, ensuring they don’t miss any important messages from management. You can learn more about Deputy and start a free trial today at www.deputy.com/ au/insights/leading-rostering-app.

Experiencing the

great outdoors

From beachside decks to lush terraces, clubs across Australia are transforming their outdoor spaces into lively areas where guests can soak up the sun and enjoy the views.

IN AUSTRALIA, WE’RE fortunate to have a climate that’s perfect for spending time outdoors. For clubs, this presents a prime opportunity to take advantage of the year-round outdoor weather. This is exactly what inspired Altona Sports Club to rebuild its deck.

“We’re right on the beach in Altona, so we’re very lucky where we’re situated. We’ve got an ocean view out the back, so we thought we needed to build a really good deck out there so people can sit there and have a drink or have functions or corporate events,” said Altona Sports Club chief executive Gavin Comport.

The club is located in the charming coastal suburb of Altona, just 13 kilometres southwest of Melbourne, and backs onto Altona Beach.

While there was previously a deck overlooking the water, it didn’t compare to what the club has now.

“Our small function room had a very small deck, and it needed a refurbishment – it was very

well and truly long overdue for one. The old deck could hold 50 people if we were lucky, but now we can accommodate 200,” Comport explained.

Since the renovation, Comport says the response has been overwhelmingly positive.

“People love it. It’s really increased our functions. People now want to utilise the space for events, whereas previously, it was a real struggle to sell that space.”

The new deck is connected to the club’s newly refurbished function room but is also available to patrons when there are no functions.

“The idea is to have a space that people can use, especially in the summer, down by the beach. We want people to sit down, enjoy the view, and take it all in on a good summer’s day.”

In addition to the new deck, the club has also installed a half-court basketball court.

“A lot of teenagers have started coming down with their parents. It’s made a big difference to the demographic we can attract,” Comport noted.

“We’ve already got a couple of soccer goals, and we used to have portable basketball rings, but it used to get a good hammering and got damaged here and there. So, we thought let’s spend a bit of money and put in a proper half-court basketball court. It’s NBA standard, so people can have three-on-three matches if they want a bit of competition.”

Comport emphasised the importance of this addition to attract families to the club.

“There are a lot of young families in Altona, so it’s very important for us to create a space they want to come to,” he said.

Greener pastures

Easts Leisure and Golf, owned by East Maitland Bowling Club, is another venue that sought to capitalise on its surroundings. However, unlike the ocean views at Altona Sports Club, East Leisure and Golf’s focus was to take advantage of its lush and expansive golf course.

As club manager Scott Driffield recalls, the idea came from an “off-the-cuff” remark on a sunny afternoon in 2018 between some directors and managers who were enjoying the view from the club’s function room balcony. This casual conversation led to the

“There are a lot of young families in Altona, so it’s very important for us to create a space they want to come to.”

– Gavin Comport, Altona Sports Club CEO

The new half-court basketball court at Altona Sports Club is attracting a new demographic to the club.

Altona Sports Club’s new 200-person deck overlooks views of the beach.

“Every golf club wants to show off the view of their golf course.”

– Scott Driffield, Easts Leisure and Golf club manager

decision to expand the clubhouse and include three new indoor-outdoor terraces, each offering unique perspectives of the lush fairways and surrounding landscapes.

“We said, ‘Wouldn’t it be great if we had a deck that took advantage of this view?’” Driffield said.

Easts Leisure and Golf’s recent expansion wasn’t just about taking advantage of golf course’s views though. It was a strategic move to create more versatile spaces.

“We had outdoor areas before, but they were predominantly smoking areas,” Driffield said.

“We wanted to get away from that. With smoking regulations, we weren’t permitted to serve food in those outdoor areas. The way we’ve

set the new terraces is with automated windows that can be lowered or raised, and those terraces essentially becomes an indoor area. We’ve got the best of both worlds.”

The new outdoor areas have also opened up opportunities to host a variety of events.

“We’ve already received inquiries about hosting retirement parties and smaller birthdays where they have it on the terrace. It’s great that now have that option to sell, in addition to the main function spaces,” Driffield said.

Driffield emphasised the importance of making the most of the clubhouse views.

“Every golf club wants to show off the view of their golf course. It’s a great view, probably second to overlooking beach,” he said.

“Now, you can be in one section of the terrace and be directly looking down the first fairway, while also seeing down the 18th fairway – it’s a great view.”

Looking ahead to upcoming events, Driffield is particularly excited about the Club Championships in October, with the new terraces now completed.

“We’re picturing that there’ll be a viewing gallery standing out on the decks, cheering on the players as they come up the 18th fairway. It’ll actually give a better spectator view of the golf course for tournaments and other major events,” he said.

Easts Leisure and Golf has built out three new terraces, each offering different views of its golf course.

Toronto Workers Club is also embracing flexibility in its current renovation plans. Scheduled to be completed by mid-October, the renovations involve converting the club’s existing underutilised auditorium into an indoor-outdoor sports bar.

Once completed, the new sports lounge will feature sleek, contemporary lines and curves, as well as a large floor-toceiling retractable glass door that allows for a fluid transitio n between the indoor and outdoor areas. There’ll also be beautiful greenery cascading from the ceiling to bring a refreshing touch of the outdoors.

“While we don’t have a lake view, even though we are so close, we wanted to ensure our patrons feel the atmosphere of an indoor-outdoor space with nice surroundings, aesthetics and some natural light,” Toronto Workers Club chief executive Ben Launt and marketing communications manager Melissa Pepe said.

Apart from a small outdoor area near the club’s current TAB area and snooker tables, the revamped sports lounge will be the only outdoor the club will have.

“We knew we needed another space to cater for viewing sporting events on a big screen and also an outdoor area which we completely lacked. No doubt this was the right area for it,” said Launt and Pepe.

A render of Toronto Workers Club’s new indoor-outdoor sports lounge.

Embracing nature

One club that has fully embraced the great outdoors is Darwin Ski Club in the Top End. Located on five hectares of land overlooking Darwin Harbour, this unique venue prides itself a completely outdoor establishment, where the natural environment shapes its patrons’ experiences.

“The club’s story began 60 years ago where the primary focus was on water sports where it was all about skiing on the harbour and running speed competitions, and so on,” explained Fay Gurr, Darwin Ski Club secretary.

Unlike most modern club venues with clearly defined spaces, Darwin Ski Club only has two building structures: one to house the bar and the other the kitchen.

“It creates an atmosphere from the time you walk in; it’s bit unnerving at first because you’re not quite sure where the club starts or ends,” Gurr said.

“There isn’t a lot of signage directing you to specific areas, which is unusual in today’s world where we’re so used to being guided everywhere. But that’s part of the charm – it’s about finding your own space and just settling in.”

The club’s open-air setting does, however, come with its challenges, particularly during wet weather.

“There are times in the year when it’s raining or when there are storms, and the club is fairly exposed. I’ve been here when there were about six tables and a dozen chairs that got picked up by tides and wind and went into the harbour.

But they got washed back. You just go oh well – you don’t fight the weather or the heat here,” Gurr said.

Despite these challenges, or perhaps because of them, the Darwin Ski Club has thrived.

“It’s part of why the club has survived and flourished for 60 years,” Gurr said.

“People sit here and say, ‘Within a little while, I just felt so much more relaxed. I wasn’t worried about what I could be doing or not doing because I’m just here.’”

Music and entertainment have become integral to the club’s identity, where there’s now a permanent stage setup to host a variety of events, including the Darwin Festival, and performances by local and well-known bands.

“The stage is also used by community groups, like the Irish Association or various not-forprofits, who use it for their events,” Gurr added.

In addition to its role as a music venue, the club boasts an outdoor swimming pool.

“We’re about sport, family, and entertainment. The swimming pool is booked all the time for things like learn-to-swim classes, aqua aerobics, and even adult learn-to-swim sessions. During concerts, the pool area often becomes a VIP section,” Gurr said.

With ample seating and a dog-friendly venue, Darwin Ski Club is also a popular spot to watch the sunset.

“There are lots of places to watch the sunset in Darwin, but not many where you can do it with food, drinks, and a safe, family-friendly environment,” Gurr said.

“There are lots of places to watch the sunset in Darwin, but not many where you can do it with food, drinks, and a safe, family-friendly environment.”

– Fay Gurr, Darwin Ski Club secretary

Darwin Ski Club is a completely outdoor establishment, where the natural environment shapes its patrons’ experiences.

Our Versatile Roll Range

LUNCHTIME

FAVOURITES

Our comprehensive roll range caters for all menu builds whether it be a Vietnamese Banh Mi, toasted Panini sandwich or breakfast on Turkish.

Designing for Revenue Growth

BSPN makes the case for how integrating architecture and interior design into your Strategic Plan can help clubs activate their spaces to deliver an uplift in revenue.

IN TODAY’S COMPETITIVE market, businesses must continually evolve to stay relevant and profitable. Strategic planning and diversification are key drivers in this evolution. Strategic planning provides a roadmap for achieving long-term goals, while diversification helps mitigate risks and attract a broader audience. Together, they form a powerful approach to sustainable growth and success.

Architecture and interior design play pivotal roles in executing a Strategic Plan, as explained by Luke Ponti, partner at BSPN Architecture.

“As commercially astute hospitality architects and interior designers we collaborate with leading strategic planning consultants and our clients to realise their business goals through designs that maximise revenue per square metre, deliver operational efficiencies and respond to the needs of their target market.”

BSPN has recently collaborated with Kempsey RSL to do just that.

Kempsey RSL’s transformation

The club is embarking on a significant renovation and extension driven by a comprehensive understanding of changing customer demographics and preferences.

Working with the team from Kempsey RSL, BSPN has developed a design that takes advantage of the venue’s location and outlook over the Macleay River. The spaces within the venue have been

designed to evolve, accommodating the needs and desires of a broader target market, including female members, families and a younger 20-40 year old demographic.

A key component of the new offering is a modern sports bar that leverages interactive sports technologies, giving members and visitors the choice of engaging in darts, shuffleboard, or the golf simulator, alongside large screens for sports and entertainment viewing.

A new central bar, a statement at over 20 metres long and servicing all the F&B outlets in the club, provides operational efficiencies while tying each separate area of the venue together through a unified materials palette. An ice cream bar delivers broad appeal while the addition of a noodle bar introduces a unique dining option. Designed with flexibility in mind, the space can evolve over time to accommodate changing culinary trends and preferences.

The key to successfully delivering a multitude of experiences and hence venue activation is layout. Using zoning is critical to ensuring that the experience of one group of members doesn’t negatively impact on the experience of another.

The impending transformation of Kempsey RSL is a prime example of how the integration of strategic planning, diversification, and thoughtful design can redefine a venue’s purpose and success.

Given the significant investment venues make in their refurbishments, BSPN remains focused on providing solutions that ensure longevity. Their goal is to deliver operational efficiency and unconscious comfort, creating spaces people enjoy and want to return to time and time again.

Scan the QR code if would like to discuss activating your Club with BSPN Architecture.

Seeing results

“Working with BSPN and hospitality strategy consultants to deliver an experience grounded in an understanding of our target market’s drivers was key to our project’s success. As a result of our Club’s transformation, we have seen a 40% increase in food revenue, a 33% boost in beverage revenue, and an increase in patrons aged 20 to 40. We’ve also successfully activated daytime trade and attracted more female members.”

Karen Graham, General Manager at Buffs Club

Above: Kempsey RSL’s new sports bar leverages new interactive technologies like electronic darts and a golf simulator.

YOUR STRATEGIC PARTNER IN HOSPITALITY ARCHITECTURE, INTERIOR DESIGN & PROJECT MANAGEMENT

Turning the tables

Fresh off her win at the ClubsNSW 2024 Perfect Plate Awards, Cassandra Henry chats to Aimee

about how she helped revive Howlong Golf Club and transformed it into a dining destination.

WHEN THE CALL came in from the local director of the Howlong Golf Club in December 2021, Cassandra Henry was hesitant. She had just had a baby and was enjoying her time off, while also working on her hospitality teaching degree at TAFE. But the director was persistent, making 13 calls to convince her to take on the head chef role at what was at the time a struggling club.

“I’m not interested,” Henry had initially told them.

But the director painted a bleak picture of the club’s future. It was on the brink of closure, after relying on agency chefs, which were “running the place into the ground”.

Henry knew she had to help.

“Because I used to work there, and I live here [in Howlong], I knew it had so much potential.”

After word had spread in the community of Henry’s return to the kitchen, the club saw a remarkable turnaround in just six months.

“Everyone was ecstatic that I made [the club] into something again.”

Topping this off, Henry was recently crowned winner of the ClubsNSW 2024 Perfect Plate Award for the Riverina and South West Region for her slow-braised lamb shank served with mash, broccolini and Dutch carrots. She credited her mentor Mario Marotta, who ran the iconic Albury restaurant Mario’s Il Sogno, for teaching her how to cook the dish.

Henry has crafted a menu that appeals to both longtime members and visitors with different dietary requirements, drawing on her own experience as a vegan for seven years.

“I’m catering to everyone’s needs,” she explained.

“I never say no. If someone wants something, I’m more than willing to adapt the dish around them.”

Chanthadavong

Maple-roasted pumpkin salad

Cassandra Henry was brought to tears when she won the ClubsNSW 2024 Perfect Plate Award.

“I never say no. If someone wants something, I’m more than willing to adapt the dish around them – and that happens quite a lot. I have no issues going out and speaking to the customers.”

This flexibility extends to challenging preconceptions about club food, especially in the country.

“Gone is the mentality that you can’t order seafood because we live in the country,” she said.

“We are getting fresh seafood, whether through PFD Food Services or straight from Melbourne.”

She also emphasised the importance of member feedback in shaping the club’s offerings.

“We have a suggestion box … the members have a massive influence on what we do, which is good. The club’s owned by members, right? They feel entitled to a voice, and we do listen.”

Twist and turn of events

Henry’s path to becoming a celebrated chef began alongside her grandmother.

“I was always by Nan’s side and watching everything she did really closely; she was a chef. All through growing up, I always told mum I wanted to be a chef,” she recalled.

Her determination drove her to take up roles in kitchens, from country pubs and hotel restaurants to prestigious venues like Canberra’s three-hatted restaurant Waters Edge and celebrity chef Gary Mehigan’s Fenix in Richmond.

“I worked under a chef called Andrew Beddoes [at Fenix]. He was the best chef I ever worked with – he taught me so much. Then, I went on and did pastry, which I hadn’t really done a lot of before, so I took that on for three years, and absolutely loved that,” she said.

“Amongst all that, I went upstairs to run events and became the head chef up there.”

Returning to Howlong, a town located on the New South Wales and Victorian border, or even working at the golf club, wasn’t always part of Henry’s plan. But family has always been a priority. After losing her father to cancer, Henry moved back to support her mother.

“The following week, Mum said, ‘I’ve spoken to a lady down at the local club, they’re looking for some staff’. I told Mum, ‘I’m not interested. I’ll find a job somewhere else.’ But she wanted me to give it a go. So, I started working here at the golf club in 2012 and then I left in 2017 to work at Brown Brothers in Milawa.”

Tiny, but mighty

Having had a taste of the club back in 2012, Henry reflects on how much has changed since then.

“I feel that it’s more of a restaurant than a club. People are coming through the door for different reasons; it’s not all about gaming,” she said.

“We’ve got a beautiful golf course, so people are coming here to play golf. We also have accommodation. It’s also nice to know that people are coming for the food as well ... it’s such a bigger establishment even though we’re a tiny little club, but we offer so much.”

Now, Henry is looking to the future, with plans to help expand the club’s event offerings.

“I’ve already got four bookings for next year that are booked in for weddings, which is great,” she shared, adding that her focus is ensuring the club is open to everyone in the community.

“It’s about giving what the customers want and asking the question, ‘What can we do to make your club better for you?’” she said.

“I just want to see the club succeed.”

The dish which won Cassandra Henry her first ClubsNSW 2024 Perfect Plate Award.

Howlong Golf Club

Seasonal

sizzles

As summer approaches, clubs across Australia are refreshing their menus with a blend of light, seasonal dishes and enduring classics.

WITH SUMMER APPROACHING, clubs across Australia are refreshing their menus, adding light and vibrant, seasonal dishes alongside classic dishes patrons have come to love.

At UTS Haberfield Rowers Club, the Regatta Club kiosk, bar, and restaurant – catered by Sydney’s Dedes Waterfront Group –head chef Amin Al Md is crafting a summer menu that reflects the group’s ethos of using seasonally available produce and quality seafood.

“The summer menu will feature more grilled dishes, and healthier and lighter salads,” he said.

For Al Md, the key to flavour is seasonality.

“Seasonally grown is always tastier. If you have orange in the orange season it’s tastier. You can find a mango now, but it won’t be as tasty as the mango that you’ll find in December and January It just works better,” he said.

Dedes Group general manager Peter Robinson explains that planning a summer menu requires a close consultation with suppliers.

“We’ll consult them before doing any menu planning to see what’s coming up in the next three to six months,” he said.

“We also get a lot of support from our chefs across the business as well to collaborate.”

Classic dishes still reign

While Mediterranean-inspired crudo and South American-style tacos are expected to feature on the Regatta Club’s summer menu, a prawn and mango salad with a Thai-inspired dressing is anticipated to be a standout favourite.

“It’s such an ‘80s classic, and I think it’s going to make a strong comeback,” Robinson said.

Despite the push for healthier and lighter options, Robinson acknowledged that certain dishes will never go out of style –especially when it comes to waterside dining.

“Fish and chips will always be one of our best sellers,” he said.

Al Md added, “Psychologically, when people dine next to the water, they always just feel like fish.”

But it can’t be just any deep-fried battered fish – quality needs to count for something.

“The fish has to be fresh; the oil has to be fresh; and the fish has to be freshly cooked– it has to all come together. Once you do, people love it,” he said.

Nostalgia also drives demand for classic pork dishes like roasts, pizzas, grilled meats, and stir-fries, according to Australian Pork’s Lylle Balzer-Blackstock.

“More than ever before, customers are craving the familiar and safety of nostalgia on their plate,” he said.

“We see these factors lending menus to host heroes like the pork schnitty, a pizza with pork toppings, grilled pork tacos, a classic pork cutlet or an on-trend roast application, such a pork belly poke bowl.

“Sandwiches continue to be on trend, and pork really delivers with porchetta or smallgoods like mortadella.”

The Regatta Club kiosk, bar and restaurant (left) at UTS Haberfield Rowers Club

Similarly, Richard Wagemaker, executive chef at The Ary Toukley on the NSW Central Coast, is exploring ways to honour tradition while still appealing to new tastes. He points out as an example that his lamb backstrap has become a permanent offering on the menu due to its popularity.

“I introduced the lamb backstrap last [summer], and it’s never left the menu,” he said.

Wagemaker is also considering making Moreton Bay bug with house-made spaghetti and Alfredo sauce a menu staple.

“The bugs are so well-priced at the moment, so if it stays at that price, I will not take it off the menu,” he said.

Though his summer menu will lean toward lighter fare such as seafood platters, poke bowls, and sesame-smoked salmon salads, Wagemaker is quick to point out that ingredients quality, availability, and costs will guide his decisions.

“I speak almost daily with all my suppliers,” Wagemaker said.

“I’m always chasing for the best price … and I always try to find what’s best in season. Once I have my core ingredient, I build the menu on this. It’s important to have trustworthy suppliers because you need to know exactly where they’re getting the food from.”

To gauge customer interest, Wagemaker uses the specials board as a testing ground.

“The specials board is very good because it means we can test a dish prior to putting it on the menu. It lets us see the reaction of our members. Sometimes, we plan to run a special for the whole weekend, but it sells out on Friday night – and that’s a win,” he said.

“We also use the specials board to refine a dish and modify it, before we put it on the menu.”

When appetite speaks volumes

At Gympie RSL, executive chef Paul Breedon is taking a more pragmatic approach to designing the club’s summer menu. While he plans to introduce dishes like Korean-inspired fried chicken salad and Thai green curry, customer demand will drive his decisions more than seasonality.

“We live in a world where seasonality doesn’t really carry much weight anymore,” he said.

“I remember as a kid growing up and you look forward to summers because you can have plums, but we really live in an entitled world. If people want grapes, they can have grapes ... the expectation from customers now is that they should be able to have whatever they want, whenever they want, without worrying about the time of the year.”

While summer is typically a time for lighter meals, Breedon acknowledges that certain classic dishes remain popular yearround. Interestingly, dishes like lamb shanks and roasts –traditionally considered winter fare – continue to perform well even during the summer months.

“It doesn’t matter what month it is,” he said.

“I can tell you that that’s going to be one of our biggest sellers,

Top five places for your Mr Whippy cart this summer

Known for its quality and nostalgia, Mr Whippy is the most iconic ice cream brand in Australia. Bringing in a Mr Whippy mobile cart is not just about offering ice cream; it’s about enhancing the club experience and ensuring patrons keep coming back for more.

Here are the top five areas where clubs should consider utilising these mobile carts:

1. Events Room

Transform your events into unforgettable experiences with the nostalgic charm of Mr Whippy. Whether it’s a birthday party, wedding, or corporate event, the cart adds a fun and delightful touch, keeping guests entertained and engaged.

2. Kids Area

Create a family-friendly environment by placing the Mr Whippy cart in the kids’ area. Parents and grandparents can share their own Mr Whippy stories while children enjoy their creamy treats.

3. Dining Area

Enhance your dining experience by offering a refreshing and easy-to-eat dessert option. The Mr Whippy cart can be a great way to entice guests to stay longer and enjoy a sweet treat after their meal.

4. Gaming Room

Give your gaming room patrons a quick and refreshing break with a Mr Whippy ice-cream. It’s an easy-to-eat option that allows them to indulge, without leaving the excitement of the gaming floor.

5. Outdoor Area

Capitalise on the summer weather. It’ll attract both young and old to the club, creating a lively and vibrant atmosphere.

The Ary Toukley is considering making the Moreton Bay bug with house-made spaghetti a menu staple.

“We live in a world where seasonality doesn’t really carry much weight anymore.”

Paul Breedon, Gympie RSL executive chef

whether it’s January, February, or in the depths of winter. Some folks’ eating habits simply don’t change.”

For Breedon, it’s also about understanding what patrons want to eat.

“We’ve got to look after our traditional people that want the roast, and then we need to be really mindful of the people who are moving into the region who expect organic and gluten-free options,” he explained.

This duality has now shaped the menu, which boasts 50 per cent gluten-free offerings and a rotating selection of veganfriendly dishes.

Breedon also understands that in summer, patrons may not necessarily want large meals.

“I’ll always try and have some things on there that can either be an entree or a main serving because somebody can have salt and pepper calamari, order a side of chips with it, and turn that into a meal.”

Sun, fun and shared plates

As summer approaches, the shift toward shareable, lighter fare is gaining momentum. Melanie Doherty, senior marketing coordinator at Edlyn, has noticed this shift.

“Patrons increasingly order tapas and share platters, which offer a casual, communal dining experience perfect for the season,” she said.

“These choices align with the vibrant, fresh produce available, providing a refreshing and healthy dining option for groups to enjoy a variety of flavours.”

Doherty also noted a surge in demand for lighter desserts, such as milkshakes and mousse, as well as sauces and condiments to complement summer share platters.

“The appeal of tapas, sides, and share platters boosts the need for flavourful condiments like relish, chutneys, and dipping sauces. Additionally, with the start of the event season, Edlyn Foods’ prestigious range of Bone Roasters Stocks and Jus are favoured for function menu creations, adding a rich, deep, and elegant flavour to various dishes,” she said.

No matter what time of the year it is, bistro classics are always in demand at Gympie RSL.

Discover our fully cooked duck selection!

For many clubs, pizza remains a top-seller throughout summer. Ricardo Moretti, chief executive of RDM Pizza, attributes this to its versatility, shareability, and convenience.

“Pizzas are a crowd-pleaser that offer a combination of convenience, variety, and familiarity, making them a favourite item on club menus,” he said.

The shareable nature of pizzas also makes them appealing for clubs catering to groups.

“Pizza has a high profit margin and is generally a popular item on menus, making it a good investment for businesses looking to increase revenue,” Moretti added.

“Overall, pizza is a globally renowned food item, which consumers are always looking for and provide high levels of profitability making the decision for clubs to expand their offerings and attract new customers.”

Just as seasonal produce influences other menu items, the time of year can also shape pizza preferences. During warmer months, patrons gravitate toward lighter, fresher toppings, Moretti said.

“We see favourites like Margherita with fresh tomatoes, basil, and mozzarella; prosciutto and arugula with shaved parmesan; and BBQ chicken with grilled meat and cilantro,” he said.

“Caprese with cherry tomatoes and balsamic glaze or pesto pizzas with roasted vegetables and goat cheese are also in demand.”

How F&B consulting can help you plan for success this summer

Summer is the season for heightened activity, bustling crowds, and a thriving food and beverage (F&B) scene. For clubs looking to capitalise on the summer rush, strategic planning and expert guidance are crucial, according to Alto Cibum F&B consultant William De Jong.

“Without F&B consultancy, a club’s future proofing can suffer,” he said.

“F&B consultancy is as much about planning for the future as it is about fixing the present. If this kind of strategic support isn’t a part of your business plan, clubs may discover issues along the way, as opposed to avoiding them. It’s an unrivalled level of expertise that should be part of standard operational planning in a fastpaced industry.”

By employing a F&B consultant, clubs can refine their operations, enhance their offerings, and ensure a smooth execution of their business plans. De Jong explains that F&B consultants can help with master planning by determining F&B trends that future-proof a club’s F&B offering, identifying unique locations across the venue that can be utilised for function offerings, and examining historical visitation trends to inform future decisions. This process can also involve concept development and project implementation and execution.

According to De Jong, some of the biggest mistakes kitchens make when they try to create an F&B business plan for summer, without the right support, can result in incorrect labour management, poor produce and cost control management, and a failure to review the local trade area to identify distinct offerings.

“F&B consultancy can help have a large impact on these challenges, with support that provides strategic and in-budget business planning to execute these outcomes,” he said.

For clubs planning for the warmer months, De Jong advises focusing on menu planning to ensure that seasonal and appealing produce is used.

“Plan a menu that takes advantage of produce seasonality and supply, developing a concept that guests will be attracted to in the warmer months,” he said.

He added that clubs should also secure key staff for increased operational hours, evaluate facilities for potential renovations to activate more spaces, and ensure the right technology is employed for greater efficiency for ordering, cost management, and staffing.

De Jong also believes with rising economic pressures, it is more important than ever for clubs to consider how to best attract patrons through the door and keep them lingering for longer.

“Clubs need assistance in developing a strategy that can add value, they need to creative inviting places where people want to be,” he said. “Adding value to the offering is the only way to attract households on a budget in the current economy. People still want to enjoy food and beverages, even if it is part of a strict budget, so value for money attracts consumers.”

Alto Cibum’s recent full concept development projects include Melbourne’s Wild Geese Hotel, The Oxford Scholar, and Onigiri Kitchen and Sake.

To get your club’s food and beverage offering right, contact Alto Cibum for a consultation tailored to elevate your business to new heights at hello@altocibum.com.

YOUR COMPLETE PIZZA SOLUTION

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At RDM, we pride ourselves on providing comprehensive solutions for the food service industry.

Our cutting-edge products are designed to save time, streamline operations, reduce wastage and improve quality and consistency ensuring smooth and seamless service in an award-winning way. Quick

Moretti noted that pizza trends clubs should watch for this summer include experimenting with regional and global flavours, offering plant-based and vegan options, and focusing on health-conscious ingredients like fresh, organic, and locally sourced produce.

“Napoli-style pizza is also gaining popularity, known for its thin crust and simple, high-quality ingredients like tomatoes, fresh mozzarella, and basil,” he said.

RDM supports this trend with its snap-frozen dough balls, made using a sourdough method with mother yeast.

“Our dough is user-friendly, cooks quickly in a wide range of ovens, and provides that authentic Napoli-style look and taste,” Moretti explained.

Eugene Visione, head of sales and marketing at Birch & Waite, echoes this shift toward lighter menu options during summer.

“Whether it’s a light side dish or the star of a main meal, no summer menu is complete without a vibrant salad of fresh Australian produce. And no salad would be complete without a stunning fresh dressing that adds flavour and ties the ingredients together,” he said.

“Birch & Waite’s range of fresh chilled mayonnaise, dressings and sauces are batch-crafted from the finest Australian ingredients. Made in Australia, our range of products are crafted using authentic recipes with no added preservatives to elevate the most simple ingredient combination to a sensational summer salad.”

Summer is also a time for entertainment, and food plays a big role in these experiences. Andrew Turner, general manager at CPF Australia, points to dishes like Duck San Choi Bow, Crunchy Vietnamese Duck Salad, and CP Duck Spring Rolls as flavourful options that suit summer’s warmer weather, while remaining easy to serve in high-volume environments.

“Renowned for its high quality and versatility, CP Duck offers a competitive pricing advantage for establishments. Its adaptability allows seamless integration into existing duck recipes or serves as a versatile protein substitute in various dishes,” he said.

“Being a cooked frozen product, CP Duck proves to be a consistent, timeefficient option with an extended shelf life compared to fresh duck, making it an ideal fit for quick service restaurant kitchens.”

Australia’s best relish range just got bigger.

Harissa pork cutlet with coconut labneh & green chilli apple slaw

INGREDIENTS (Serves 10)

• 10 pork cutlets, frenched

• 40ml (2 tbsps) extra virgin olive oil

• 80g harissa paste

• 2 cloves garlic, peeled, crushed

• 2.5g ground cumin

• 2.5g ground coriander

• 2.5g ground smoked paprika

COCONUT LABNEH

• 500g greek yoghurt

• 250ml coconut milk

• 20g honey

• 1 lemon, zested

SLAW

• 60ml (1/4 cup) lime juice

• 40g honey

• 2 green chillies, seeded and thinly sliced

• 2 green apples, core removed, julienned

• ½ small Chinese (wombok) cabbage, finely shredded

• ½ bunch coriander, leaves picked, finely shredded

• ½ bunch mint, leaves picked

TO SERVE

• 60ml (1/4 cup) lime juice

PORK CUTLET

1. Combine oil, harissa, garlic, spices, salt and pepper in a large bowl.

2. Add the pork and coat well in the harissa mixture. Cover and refrigerate to marinate overnight.

COCONUT LABNEH

Place all ingredients in a large bowl and mix until well combined. Transfer mixture to a muslin lined strainer set over a bowl. Refrigerate overnight.

TO SERVE

SLAW

1. Whisk together lime juice and honey, season with salt and pepper.

2. Combine remaining ingredients and toss with dressing. Refrigerate until serving.

COOK PORK

1. Pre-heat a lightly oiled grill to medium high heat. Cook cutlets for 4-5 minutes each side, or until cooked and nicely charred. Remove and rest in a warm place.

Serve the pork cutlet on a plate, alongside the coconut labneh and green chilli and apple slaw.

Note for recipe: Cooking times and temperatures may vary with kitchen facilities and appliances. Desired doneness and the recipe should be noted as a guide only. We have not considered special circumstances leading to adverse effects such as allergies, health-related restricted-diet, and pregnancy-related effects. As such, Australian Pork Limited is not liable for any undesired cooking outcomes from this recipe.

Elevate your menu with Birch & Waite’s chef quality sauces and dressings

Chef standard – tastes scratch made Fresh Australian ingredients Save on time and labour

Tofu poke bowl with Miso & Roasted Sesame Dressing

NSW clubs turn up the heat for 2024 Perfect Plate Awards

NSW club diners have revealed they crave everything from extravagant seafood dishes to hearty classics.

THE WINNERS OF the ClubsNSW 2024 Your Local Club Perfect Plate Awards, which included four state-wide and 13 regional winners, were announced at the ceremony held at Bankstown Sports Club on 2 July.

For the first time in the competition, there was a tie for first place in the ‘large club’ category. Cabra-Vale Diggers’ live lobster with salted egg yolk and Mounties’ sweet and sour pork with lychee and green apple both took out the top spot.

The Ary Toukley was crowned the top gong in the ‘medium club’ category for its Queensland king prawn ravioli with saffron beurre blanc, while Currawong Bowling and Recreation Club’s lamb backstrap with beets and goats cheese earned it first place in the ‘small club’ category.

The Ary Toukley was also the winner in the competition’s new best dessert category for its Belgium chocolate fondant with creme anglaise, vanilla ice cream and vanilla fairy floss.

A total of 176 eateries from 151 member clubs entered this year’s Your Local Club Perfect Plate Awards, which is now in its fourth year.

ClubsNSW CEO Rebecca Riant said more than 84,000 competition dishes were sold during the public voting period, and this generated more than $2.6 million in revenue for participating clubs.

“The awards are important for our industry because it showcases the talent that we’ve got in our clubs. It also showcases the offering that clubs have which is growing, it’s improving in quality, and it’s also diversifying away from traditional revenue,” she said.

She also highlighted how it showcases just how far the standard of club food has come.

“In my first job at Mooney Mooney Club in the late 80s and early 90s, I was working at the bain marie… and the food that you used to get there compared to what you see now is exceptional,” Riant said.

“It’s an extraordinary journey. The fact that clubs have lobster tail or crab ravioli, compared to what was being served when I was growing up. It’s a testament to the capability and creativity that’s evolving in this industry, and the investment in talent because that fuels employment and career prospects.”

During the voting period, competition ambassadors’ celebrity chef Matt Moran and Courtney Roulston visited 55 participating clubs around the state. They were also joined by ClubsNSW ambassador Nathan Hindmarsh.

“The difference in the level of food just got better and better,” Moran said. “I think that’s the competitive nature of chefs obviously trying to better themselves, better the club and do better food. The food this year was absolutely outstanding and it was great to see some desserts.”

Roulston, who began her career at Putney Bowling Club, was similarly impressed with the quality of food being served by NSW clubs.

“Food was just another level this year,” she said, highlighting some of her standouts included Club Blacktown’s prawn “lychee” where tapioca had been dyed with dragon fruit juice and filled with prawn mousse and camembert cheese, and Lithgow Workies Club’s Sri Lankan-spiced chicken schnitzel with coconut sambol. Each club ended up claiming the win in their respective regional categories.

Perfect Plate ambassadors and celebrity chef Matt Moran and Courtney Roulston with ClubsNSW ambassador and former NRL player Nathan Hindmarsh.

Image Credit: Geoff Magee

State Winners

The designers of 67 Pall Mall Singapore (pictured), will create the Melbourne club’s spaces.

Fine wine and dine

Internationally renowned private fine wine club, 67 Pall Mall, is getting ready to open a Melbourne outpost next year.

Richard Hemming MW sat down with Vanessa Cavasinni to discuss what the antipodean offering will look like.

IN LATE 2023, 67 Pall Mall, the global fine wine club, announced that it would be opening a Melbourne location. Originating in London, and with outposts in Switzerland, Singapore and another to open in Hong Kong this year – not to mention two more on the horizon in France – Melbourne will be the club’s first location in the Southern Hemisphere.

In a deal worth $35 million, the club’s operators have signed a lease for the top three floors of 85 Spring Street in Melbourne’s East CBD. At almost 21,500 square feet, the Melbourne space will also be the largest of any of the club’s venues around the world. Members will be greeted by beautifully appointed spaces designed by Rockett, the team that also designed the group’s Singapore outpost. The focal point will be a grand 7.5-metre wine cellar – the ‘Wine Wave’ – dissecting two floors.

Grant Ashton, founder and CEO of 67 Pall Mall, spoke about the decision to place the club’s first southern hemisphere outpost in Melbourne.

“Melbourne offers an excellent new foothold for 67 Pall Mall in Australia and allows us to engage with a passionate wine culture and a knowledgeable collector community…Joining our clubs across Europe and South East Asia, 67 Pall Mall Melbourne will be the city’s first private members’ wine club and will expand Melbourne’s rich hospitality offering.

“This is a striking property that offers views across the city from a fantastic central location at Spring Street, and like each of our properties, provides a dramatic backdrop to enjoy some of the finest wines found anywhere in the world.”

In late May this year, Richard Hemming MW, 67 Pall Mall’s Head of Wine – Asia, attended Vinexpo Asia in Hong Kong. He participated in a panel called ‘How Wine Clubs are Changing the Way We Drink’, which focused on wine clubs across Asia. After the panel discussion, Hemming sat down with Club Management for an exclusive chat about the plans for the Melbourne club.

“We will go in with all humility, you know, we don’t think we’ve got this whole thing sewn up, and we can just turn up and it’ll be perfect.”

67 Pall Mall Melbourne will occupy the top three floors of 85 Spring St.

“We incentivise our younger members to use the club with discounted memberships and specific events, so that it doesn’t just feel like a bunch of old blokes scoffing wine, which is, unfortunately, what a lot of [wine] clubs do look like. 67 is not like that.”

Hemming discussed how critical getting the right building and location within a city is for 67 Pall Mall, and how that translated into Melbourne being the first Australian outpost for the club.

“The truth is that we would love to be in Melbourne and Sydney equally… we would easily operate in both cities, and we want to be in both cities. We found the right property in Melbourne sooner. The building we’re in is perfect for us: it’s the right size, it’s an A-one location, and frankly, we just can’t find it in Sydney – yet.”

The Master of Wine also points to the support from the state government and industry bodies in Victoria.

“Invest Victoria and Wine Victoria have been great partners. And that’s not to say that, you know, the New South Wales people wouldn’t be, but with so many vineyards on the doorstep of Melbourne, there’s that incentive for them to be involved, so that has definitely helped.”

The Melbourne offer

Each 67 Pall Mall club has its own unique offering, often determined both by the location and the building where it’s housed. The Melbourne club is looking to hold one of the

largest wine lists in Australia, offerings 5,000 wines by the bottle, and 1,000 by the glass. But getting the balance right between local and international wines, classics, and quirkier styles is very important.

“In terms of the wine, we need to make sure that we have a really comprehensive representation of Victorian wine in particular. Now, what a lot of our members are telling us is that what they really want access to is nonVictorian wine, because they have so much of that, [so it’s] really easily accessible. So, we have to do both.

“We have a club in Verbier, Switzerland which has something like 600 Swiss wines. So we will do the same kind of thing. We’ll have a big representation of Victorian wines in the Melbourne club. But we’ve got 6,000 plus wines that we’ll have on the list, so we have the space to put in all of the classics that we have from our London club and Singapore club, all the famous names and all of the lesser known things, interesting things from all around the world.”

The other major consideration for the club is the food. Hemming stressed the importance of getting that right in Melbourne.

“One of the things that people say to us is you’ve got to get the food right. You must get the food

Wine storage behind the main bar at 67 Pall Mall Singapore.

right. Melbourne people love their food. We will go in with all humility, you know, we don’t think we’ve got this whole thing sewn up, and we can just turn up and it’ll be perfect.

“The food offering is probably the hardest thing to get right actually, because the wine thing we know what to do. We’ve got the model, the Zalto glassware, the wines by the glass, Coravin, sommelier training, all of that. Getting the food right is tricky.”

There will be a few classics dishes from the other clubs on the menu, including a sausage roll, a Scotch egg, and a “very, very good burger”. There will also be a more ambitious fine dining proposition within the club as well.

Membership

Although the club is not set to open until mid-2025, 67 Pall Mall Melbourne opened up memberships earlier this year, with a few hundred processed at the time of our conversation. While the physical location is not yet up and running, members are already enjoying the benefits of events, such as a Chardonnay tasting held at Antara restaurant on Exhibition St.

“We had classic Victorian Chardonnays, but we also had one from South Africa, which a lot of people weren’t familiar with, and we had a classic Burgundy, of course,” Hemming said.

Membership numbers for the club will be capped, but Hemming couldn’t say for certain what that number would be.

“What I can tell you is that I think in Singapore, with 15,000 square feet, we have 3,000 members. Melbourne is going to be 20,000 square feet, or around about that. So there’s clearly room for more, yes, but we’ll probably cap it at a slightly lower number to start with, and then as time passes, we’ll be able to expand it as we get to know how the club runs.”

Membership applications for 67 Pall Mall Melbourne are now being accepted, with joining fees waived until the club opens, as well as discounted memberships before the opening of the club.

And while all wine lovers are welcome to join, Hemming concedes there will likely be a larger component of people aged between 40-55 who will make up the majority of members. However, he is determined to ensure that younger people feel welcome and wanted within the club.

“What you then have to do i s make the room feel balanced. We encourage our female members to come with their friends. We incentivise our younger members to use the club with discounted memberships and specific events, so that it doesn’t just feel like a bunch of old blokes scoffing wine, which is, unfortunately, what a lot of clubs do look like. 67 is not like that.”

A full calendar of events, tastings and masterclasses will be on offer for 67 Pall Mall Melbourne members.

A new chapter

After a raging fire reduced it to ashes, The Wentworth Orange has reopened its doors, unveiling a stunning new clubhouse.

PERCHED ABOVE A lush 18-hole course is the all-new The Wentworth Orange, which officially swung open its doors on 8 July. This $25 million project was brought to life in partnership with construction firm Renascent and the vision of Abeo Architects.

The completion of this multi-storey venue marks a significant milestone for the club, located in the New South Wales central west town of Orange. It comes five years after a devastating fire, caused by faulty electricals in the golf cart shed, completely destroyed the building in 2019. In the aftermath, the golf club amalgamated with the Orange Ex-Services’ Club (OESC).

“The Board of OESC saw the amalgamation with Wentworth Golf Course as an opportunity, especially since the lease for the Bloomfield Country Club golf course, the third golf course in town, was not renewed by the NSW government,” OESC CEO Nathan Kelly said.

Stunning views all-round

Now, this distinctive building sits proudly on top of the hill, designed with floor-to-ceiling windows allowing plenty of natural light to flood through

and for patrons to take full advantage of the spectacular views across the golf course below. The building has also been constructed in a way so that each area captures contrasting views.

“The Wentworth Orange is a cuttingedge hospitality venue. The contemporary design is distinctive, built from high-quality materials, meticulously detailed and without compromise,” according to Abeo Architects director Dan Wilsdon.

“This building is the result of progressive thinking by the Board of Directors and executive team. The design process was very considered, rigorous, and undertaken with close collaboration with the architects.”

The new clubhouse is significantly larger than its previous structure, covering 2,700 square metres, excluding the outdoor areas and the undercover carpark.

At the heart of the space is a brand-new restaurant offering a mix of classic pub favourites such as a herb and parmesan chicken schnitzel, beer-battered fish and chips, and steak sandwich, as well as chargrilled steaks.

There are also other modern Australian-

“We have seen overwhelming interest not only from our membership but also the community of Orange as a whole.”

The rebuild was a $25m project by Orange Ex-Services Club.

inspired dishes on the restaurant menu including pork belly with sweet potato puree, bok choy, spiced apple jam and red wine jus; spaghetti prawn olio with garlic prawns, semi-dried tomatoes, rocket, chilli, and sourdough breadcrumbs; and Malaysian coconut laksa.

For more casual catch-ups, there’s the Wenty cafe or the sports lounge with a spacious north-facing outdoor “sunken” terrace attached. The terrace provides exclusive views of the golf course not visible from other areas within the building.

“Comfortably accommodating 35 patrons, the floor level of the terrace is lower than the rest of the building, providing an uninterrupted view from the distinctive sports lounge above, with patrons in the terrace at a lower level,” Wilsdon said.

“The connection between the external terrace and the internal sports lounge is heightened by the full-length windows that can be fully opened and stacked at each end, which blur the distinction between the external and internal spaces.”

A new indoor children’s play area, Tiny Tee’s Playground, designed for kids aged 10 and under, and a private function room for special events and corporate meetings have also opened.

Keno and TAB facilities are available at the new venue, along with two new golf simulator bays so people can play virtual rounds of golf. But for those who are after a real round of golf, the club has opened a brand-new pro-shop as part of the rebuild.

“There has been a lot of buzz and we have seen overwhelming interest not only from our membership but also the community of Orange as a whole,” Kelly said.

The sunken terrace provides views of the golf course.

REDEVELOPMENT / The

But the rebuild has not been without challenges, Kelly admitted. The build itself has been over two years in the making due to hiccups including wet weather and supply chain delays due to a shortage of structural steel.

“Our golfing members have been very patient whilst the work has been undertaken,” Kelly said.

On to the next thing

But with The Wentworth Orange clubhouse now fully operational once again, it doesn’t mean work for the club will stop there.

“We will look to make further improvements to the club, course and surrounds moving forward and we are confident that the local community will continue to wholeheartedly support the venue,” Kelly said.

He added there will also be a shift in focus on increasing membership numbers.

“As the Wentworth is now a part of OESC Group, our social membership is currently sitting at about 22,000 members out of a city-wide population of 45,000. We certainly plan to increase our golfing membership dramatically and hope to attract new golfers from Orange and further afield.”

Tiny Tee’s playground is suitable for children aged 10 and under.

The two new gold simulator bays have been creating a lot of buzz.

Image credit: Oneill Photographics

Reaching new heights

Member feedback led to a $17 million makeover, transforming the club into a modern space with the latest amenities.

THE SOUTH HURSTVILLE RSL Club, also known as The Pinnacle, has undergone a dramatic transformation, evolving from an outdated brown-brick building into a modern club fitted with the latest amenities. The extensive renovation reflects the club’s bold vision to revitalise the space in response to the changing local demographic and their needs.

“Like many clubs, or any business really, we faced challenges and changes within our community. We either had to meet those challenges or become less relevant,” explained Simon Mikkelsen, CEO of South Hurstville RSL Club.

“Over the previous decade, we noticed that our local demographic was changing, and our club wasn’t able to meet these challenges in its previous form.”

The renovation was no small feat, with a total investment of $17 million and a longerthan-expected construction time. It was initially penned to be completed a year after construction started in May 2022, but it took two years to complete.

“The challenges of labour and material supply shortages meant that our construction timeline was stretched,” Mikkelsen said.

Creating diverse experiences

The new-look club is unrecognisable from its previous incarnation. Gone are the dark,

cluttered spaces of the past. Instead, they’ve been replaced by a light, open-plan, airy environment with state-of-the-art amenities primed for live sport viewing and entertainment.

“We made the decision early on in our planning to make sure that our overall concept was about a range of spaces and different experiences where members could relax and feel incredibly comfortable,” Mikkelsen said.

The renovation introduced a range of new spaces designed to offer varied experiences. These include intimate bars, a live music and event space equipped with cutting-edge sound systems, and large sun-drenched terraces. A new zoned sound system within the club also means that members only hear what they are watching, while others can enjoy their conversations without being distracted by sounds from other zones.

The upper floor that was underutilised and had a dedicated function room has been transformed to make way for an expansive lounge where patrons can enjoy a drink or two, and a new spacious gaming area with the latest gaming options and round-the-clock TAB service.

The new Zenith Restaurant and Grill is another standout feature of the newly renovated club, as well as the Hurstville precinct, pointed out Mikkelsen.

“It has become a destination not only for our members but for locals,” he added.

“Members made a clear statement to me that they wanted changes to what they considered to be a tired, outdated club and they wanted us to create a better club that we can all be proud of.”

Community engagement

Member feedback was instrumental in shaping the renovation.

“The feedback was generally about the need to move with the times. Members made a clear statement to me that they wanted changes to what they considered to be a tired, outdated club and they wanted us to create a better club that we can all be proud of,” Mikkelsen said.

Mikkelsen sees the renovation as pivotal to the club’s strong, sustainable presence in Hurstville.

“This is not just a club, it is more of a meeting place for everyone in the area,” according to Mikkelsen.

“We have created a great community resource. Given the current economic challenges that we are all facing we think that we are now in a prime position to give members a cost effective, quality experience in our club.”

Initial feedback from members has been overwhelmingly positive, with Mikkelsen sharing how members have embraced the new look.

“A long-term member said to us the other day, ‘We love the club and everything you have done here, but most importantly this ensures the future of the legacy of the RSL’,” he said.

With the renovations complete, the club’s focus shifts to further community engagement and adaptability. Mikkelsen said the club is now committed to involving the community more with the club and ensuring locals feel a real connection to The Pinnacle.

“This will require smarter communication to those who currently aren’t part of the club,” he said.

“As well, we need to be better prepared for any future challenges to the way we conduct gaming in this state, while developing ways of generating new revenue streams to keep our club viable.”

CHARGRILLED PEPPERED PORTERHOUSE

WITH MAGGI® RICH GRAVY

Treat your customers to an unforgettable steak experience with a chargrilled peppered porterhouse, a velvety rich MAGGI® Rich Gravy that amplifies the steak’s flavours, hot chips and roasted cherry tomatoes.

INGREDIENTS

10 Porterhouse steaks – cut to your preference

Pepper to taste

500ml Water

50g MAGGI® Rich Gravy Mix

10 Trussed tomato vines, lightly roasted

1kg Cooked, thick cut potato chips

300g Rocket, washed

Olive oil to taste

Salt to taste

METHOD

Season steaks with pepper & cook to your liking.

Bring half the water (250g) to the boil.

Make a slurry by combining the remainder of the water (250g) & MAGGI® Rich Gravy Mix.

Pour into the boiling water and simmer for 1-2 minutes.

Serve on steak with chips & tomatoes.

TIME: 30 minutes

LEVEL: Easy

SERVES: 10

NSW clubs honoured for community contributions

NSW clubs were celebrated for the incredible support they provide to their communities at the 2024 Clubs & Community Awards Night.

ON 6 JUNE, clubs from across New South Wales gathered to the International Convention Centre (ICC) Sydney for the industry’s night of nights. Attendees adorned themselves in their finest blacktie outfits, making the event a dazzling celebration.

There were 139 finalists for the ClubNSW’s 2024 Clubs & Community Awards.

The annual event recognises the social contributions made by clubs in their local areas across nine categories: arts, culture and entertainment; education; emergency services; fostering grassroots sport; health care; heart of the community; mental wellbeing; social inclusion; and environmental sustainability.

“The Clubs & Community Awards are a testament to our industry’s vital social contribution and a wonderful opportunity for us to come together and celebrate what makes clubs so special.

Congratulations to all the winners and nominees — I can’t wait to see what you achieve next,” ClubsNSW CEO Rebecca Riant said.

One of the winners that was honoured on the night was Mounties Group community executive manager Arely Carrion for her work in raising awareness of how workplaces can play a role in identify and responding to domestic and family violence.

“Winning this category means so much because it shows that domestic, family and sexualised violence is finally being acknowledged in our industry,” she said.

“There were so many stories weaved in throughout the night showcasing the wonderful work that clubs across our state are doing in this space, so for Mounties Group to be rewarded for our

Domestic Violence Action Plan was special and one that I am very proud to have been driving with the support of our CEO Dale Hunt, Board of Directors and the Mounties Team.”

A special judges award was also handed down on the night to Coledale RSL for its efforts on reopening the club doors after it shut in 2022. It came as a real surprise, according to Coledale RSL president Melissa Ellery.

“We were really shocked and just humbled that the judges thought our story was a great story,” she said, pointing out the award has given the volunteer-run club a chance to reflect on their hard work.

“It really gives us a chance to look back and think how we’ve come a really long way. For a long time, we didn’t know if it was going to work, but we thought to better have a go at it than sideline and see the doors of our club close. The community spirit and excitement a year on is really what it’s about.”

Ellery added the award has since opened more doors for the club. “We’ve had management from other clubs reach out to us to see how they can help – and that’s been one of the most beautiful things.”

The industry was joined by special guest 11-year-old Lennox Wade, who at the age of three started Snacktember, which, in collaboration with OzHarvest, helps to reduce food waste and feed hungry kids by collecting unwanted snacks and pantry items. On the night, ClubsNSW announced it would donate $2,500 to assist Snacktember with its incredible work.

ClubsNSW CEO Rebecca Riant Mounties Group community executive manager Arely Carrion was recognised for her work in raising awareness about domestic violence.

11-year-old Snacktember founder Lennox Wade was a special guest of the evening.

And the winners are:

Arts, Culture & Entertainment

Moama Bowling Club

From floods to festivals – a community rises again

Following devastating floods that swept through the Echuca Moama region in 2022, Moama Bowling Club stood shoulder-toshoulder with locals, groups and organisations, offering practical help during the crisis and in the long road to recovery.

Education

Wellington Soldier Club and Workers Lifestyle Group

Scholarships to stop the brain drain

Wellington Soldiers Memorial Club has launched a University Scholarship Scheme to aid Wellington’s youth in pursuing higher education.

Emergency Services

Mounties

Mounties Care CareFlight – how it saved Albie Mounties Group’s health division, Mounties Care, partnership with CareFlight has proven to be a lifeline for countless individuals in need, including five-year-old Albie Eagles, who choked while eating dinner. After an ambulance arrived, CareFlight was called as Albie started having seizures with the obstruction making its way to his lungs. Thankfully, Albie made a full recovery.

Environmental Sustainability

Nelson Bay Golf Club

Putting Nature First

Having rebuilt the Club following a devastating fire in 2015, Nelson Bay Golf Club came up with the objective to work with, support and replenish the local environment.

Fostering Grassroots Sport

Wyong Rugby League Club

Keeping the waves rolling

In April 2023, Wyong Leagues Group stepped in to rescue the financially troubled Central Coast Waves Basketball Association, which had financially collapsed.

Head

of the Community

Crescent Head Country Club, Bathurst RSL

Home is where the heart is

Veritas House is a non-profit organisation in Bathurst that aims to end the cycle of homelessness. Through a discussion between the CEO of Veritas, Jodie Pearce, and President of Bathurst RSL, Ian Miller, the idea was born to renovate a property Bathurst RSL had in its portfolio. The property is now leased by a mum and her young kids who were previously living in their car.

Mounties – Arely Carrion

Break the silence – end domestic violence

Mounties Group launched a range of new initiatives for National Domestic Violence Awareness Month to make a meaningful difference to its staff, its members and the local community.

Mental Wellbeing Club York

Keeping the choir singing!

Founded in 1913, thousands of Sydneysiders have been members of the Sydney Male Choir. Club York’s relationship with the Sydney Male Choir commenced a few years ago when the choir ran out of options for a rehearsal space during the pandemic. Club York was the only venue that came to the rescue.

Social Inclusion

Twin

Towns and Cherry Street

All the abilities come to the party

Sports Ballina

Children with additional needs often struggle to be accepted with many finding it tough to meet and make new friends. Twin Towns has changed that for children with additional needs living in the local community – inviting them and their parents or carers (plus any siblings) to attend the biggest free, fully-catered Kids Party in the Tweed Shire. Since 2005, Twins Towns has held 16 parties, touching the lives of over 4000 children.

The Coledale RSL crew celebrated their special judges award win. Image credit: Geoff Magee

Excellence on show at Hospitality NT Awards

PALMERSTON GOLF AND COUNTRY

CLUB walked away with four awards at this year’s Hospitality NT Aristocrat Technologies Awards for Excellence, which was held on 21 May.

The club was crowned Best Overall Large Club, Best Redeveloped Club, Best FamilyFriendly Club, and Best TAB Licensed Venue.

Palmerston Golf and Country Club general manager Matthew Hewer said the wins are an acknowledgement of the work the team has put into improving the venue.

“The majority of the management team were at the awards night, and just looking at their faces, you could see how proud they were to win not one, but four awards,” Palmerston Golf and Country Club general manager Matthew Hewer told Club Management.

“I believe that the win just gives them extra motivation in what they are doing every day and an enhanced sense of pride in their work.”

For Hewer, the biggest takeaway from winning the awards is “the importance of continuous improvement and reinvestment into your venues, and to make sure that you are remaining current and on trend with the industry.”

Joining Palmerston Golf and Country

Over 560 people joined in on the celebrations of the very best of the Northern Territory’s hospitality industry.

Palmerston Golf and Country Club dominated with four wins.

Darwin Ski Club won Best Outdoor Area – Club category.

Club on its win was Darwin Trailer Boat Club, which took out the Best Overall Small Club category.

The Northern Territory’s hospitality industry’s night of nights was celebrated by over 560 people on the lawns of Mindil Beach Casino & Resort.

Hospitality NT CEO Alex Bruce said the awards acknowledge the venues and hardworking staff throughout the Territory that are striving to deliver excellence in their field.

“With 50 Award categories there are too many deserving venues to acknowledge, and I encourage people to try and tick off the whole list of worthy award recipients,” he said.

This year, there were 290 nominations including over 50 nominations in the hotly contested employee categories, with these individuals going above and beyond their role to contribute positively to their respective businesses and the industry as a whole.

Notably, the Service Excellence Front of House – Club category went to Justine Turner from Dimah Beach Cruising Yacht Association, while Tu Nguyen from Darwin Trailer Boat Club was awarded the Hospitality Industry Rising Star Award.

Casuarina All Sports Club won the Best Club Gaming Venue.

Gillen Club was crowned Best NT Keno Venue.

Community Clubs Victoria honours

‘quiet achievers’ at 2024 Gala Awards

The respected industry event represents more than 1000 licenced clubs across metropolitan and regional Victoria.

THE WINNERS OF the Community Clubs Victoria 2024 Gala Awards were announced on 29 July, during a gala dinner held at the prestigious RACV City Club in Melbourne. The annual awards recognise the high-performing individuals and clubs whose efforts contribute to the social and economic wellbeing of their local Victorian communities.

There are a total of 18 award categories including Club Person of the Year, Best Community Club Refurbishment, Club Manager of the Year, Social Impact Award, Regional Best Club Bistro/ Restaurant, Metro Best Club Bistro/Restaurant, and Sport and Entertainment Award.

CCV chief executive Andrew Lloyd said the night was a chance to celebrate the grassroot contributions Victoria’s community clubs make to their local communities.

“Clubs are often the quiet achievers whose contributions are not publicised,” he said.

“Clubs have been working hard to ensure members and visitors can enjoy food and beverages at reasonable costs during a period of

intense inflation and rising cost of living. Clubs can do this because they don’t have shareholders requiring supercharged dividends year-on-year. Clubs truly give back and provide quality and value.”

Walking away with two awards each were Ocean Grove Bowling Club, Altona Sports Club, Bendigo District RSL, Moe Racing Club, and Bendigo Stadium.

Ocean Grove Bowling Club won the Best Sustainability Initiative category for its solar project work that saw the installation of 219 solar panels on its rooftop late last year. The solar panels now generate 85kW of clean energy, which Ocean Grove Bowling Club chief executive Nathan O’Neill believes highlights the club’s commitment to environmental leadership.

“At the heart of our sustainability initiative is the aspiration to lead by example and inspire others to join us on this journey. We recognise the importance of raising awareness of climate change impacts and adaptation across all facets of our operations,” he said.

“Our solar project, in conjunction with our long-term sustainability goals and community engagement efforts, serves as

Image Credit: Mark Avellino Photography

Morwell Bowling Club was one of a handful of clubs that walked away with two awards.

Altona Sports Club general manager Gavin Comport was named Club Manager of the Year.

a testament to our dedication to creating a more sustainable future for generations to come.”

Ocean Grove Bowling Club employee Elle Boyd was also awarded the Emerging Young Community Leader award on the night.

“At OGBC, we are extremely proud of our partnership with genU, where together we provide career pathways for members of our community. Elle Boyd, who joined OGBC over a year ago, was rightfully awarded the Emerging Young Community Leader Award. Elle’s journey has been an inspiration to our team and members of our community, showing remarkable determination in overcoming adversity and leading by example,” O’Neill said.

Meanwhile, Altona Sports Club general manager Gavin Comport, who was awarded Club Manager of the Year, said he felt very honoured to have won the award for a second time – he was also the winner back in 2018.

Comport humbly added: “There are a lot of good managers who do a lot of good work, and they also deserve the same recognition.”

Here’s the full list of winners:

Best Sustainability Initiative: Ocean Grove Bowling Club

Excellence in Innovation: Dandenong Club

Best Community Club Refurbishment: Altona Sports Club

Best Community Club Redevelopment: Morwell Bowling Club

Regional Mental & Social Wellbeing: Bendigo District RSL

Metro Mental & Social Wellbeing: Frankston RSL

Regional Best Club Bistro/Restaurant: Morwell Bowling Club

Metro Best Club Bistro/Restaurant: Club Kilsyth

Best Sport and Entertainment: Bendigo Stadium

Club Person of the Year: Jo Wouters, Moe Racing Club

Regional Community Club: Moe Racing Club

Metro Community Club: Chirnside Park Country Club

Club Manager of the Year: Gavin Comport, Altona Sports Club

Best Hospitality Team: Bendigo District RSL

Best Member Experience: Greyhounds Entertainment

Emerging Young Community Leader: Elle Boyd, Ocean Grove

Bowling Club

Social Impact: Bendigo Stadium

Chirnside Park Country Club was crowned the Best Metro Community Club.

Community Clubs Victoria CEO Andrew Lloyd.

With two decades of hospitality experience under her belt, Natalia Onoprichuk has been at the helm of Club Services Ipswich for five years.

Q&A Natalia Onoprichuk

Club Services Ipswich general manager

During her second maternity leave, Natalia Onoprichuk craved worklife balance and decided to pursue a career in clubs and has not looked back since.

Describe your day-to-day role at Club Services Ipswich.

As the general manager, I wear many hats, but my core focus is ensuring this club remains the heart of our Ipswich community. My days are a mix of leadership, member engagement, financial management, and ensuring seamless events. Mornings involve planning and team meetings, while afternoons focus on finances and regulations, and evenings are dedicated to overseeing member events and ensuring a smooth experience for everyone. It’s a dynamic role that requires flexibility and a commitment to making the club a thriving community hub.

What drew you to the club initially?

The main thing that drew me to the club initially was the genuine sense of community it fostered. It wasn’t just a club; it was a hub for families, friends, and neighbours to connect, celebrate, and support each other. I knew my hospitality experience could contribute to its vibrant atmosphere. The culture at Club Services Ipswich is all about teamwork, respect, and a shared passion for creating a welcoming community hub. We celebrate each other’s successes, support each other through challenges, and foster a positive and collaborative environment. There’s a strong sense of camaraderie, and everyone feels valued for their unique contributions.

What’s one favourite memory you have working at the club?

It’s difficult to pick just one favourite memory. However, witnessing the connections that blossom within our walls is truly special. From a shy newcomer finding their social circle in a day club to a multi-generational family celebrating a milestone birthday – these moments solidify the club’s role as a community anchor.

What do you consider to be your greatest achievement at Club Services Ipswich?

While achievements are often individual, at Club Services Ipswich, it’s all about teamwork. My proudest accomplishment at Club Ipswich is truly a testament to the outstanding leadership team we have here. It’s about our leadership team fostering a culture of social responsibility within the club, making a tangible difference in the lives of others, and solidifying Club Ipswich’s role as a true heart of the Ipswich community.

How do you like to spend your time outside of work?

Striking a work-life balance with three young children and a husband can be a juggling act, but I believe in the importance of recharging outside of work. It’s important to be realistic – finding pockets of “me-time” with young children can be a challenge, but even small moments add up. The key is to find activities that bring you joy and for me, that’s prioritising quality time with family. After all, a happy and recharged leader is a more effective leader, both at the club and at home!

GAMING STOOLS