Vol.2 No.3 / Summer 2023/24
2024
TRENDS From tacos to Tik Tok, these are the products and strategies clubs will be implementing in the new year.
PLUS: MODERN BISTRO CLASSICS, NEW AL FRESCO SPACES, AND TARGETING NEW DEMOGRAPHICS
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WELCOME / Ed’s Note
Signing in
With summer comes the peak trading period for club’s F&B and entertainment, so it’s time to show off your club’s hospitality!
I’M FAIRLY NEW to the club industry, having
interesting, as with cost-of-living stresses biting
worked as the managing editor of Australian
into discretionary spending, Aussies are looking
Hotelier – our sister publication for the pub
for value for money more than ever – a price point
industry – for the last eight years. I’ve worked
that clubs have always provided F&B at. However,
behind the scenes on Club Management for the
with plenty of dining and entertainment options
last 18 months and filled in as editor for the last
available, today’s consumer still wants top-quality
four months. Thank you for welcoming me into
products for any value offer they choose to part
conversations about the industry so warmly and
their money for. Providing premium service, F&B
readily, it’s been a real pleasure.
and entertainment is more important than ever.
Having reported on the pub industry for many years, one of the clearest points of difference
The clubs that can walk that fine line will reap the benefits this summer.
for me is the sheer size of clubs, and the diverse
I wish you all a wonderful summer trading period,
opportunities that scale can bring with it. Seeing
and hope you all make the most of the holidays to
clubs move into the space of residential apartments,
refresh for the year ahead. Bring on 2024!
health facilities, larger entertainment options, day
Speaking of 2024, we’ll have a new editor starting
care and more is incredible. The possibilities for the
in the new year who I will work along side, and we’re
savvy club operator with a willing membership and
thrilled to continue bringing you the latest news and
agile board are endless. The fundamental focus
innovations from and for the club industry.
on community improvement is the other major
Merry Christmas and have a Happy New Year.
difference. The mandate to uplift, support and
Signing out
develop the community that clubs operate in is quite awe-inspiring.
Vanessa Cavasinni
Hospitality is of course a key focus of any
Managing Editor, Club Management
licensed club, and summer is the peak trading
vcavasinni@intermedia.com.au
time across the board. This particular summer is
www.clubmanagement.com.au
Published by: Food and Beverage Media Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Publisher: Paul Wootton
WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au
Managing Editor: Vanessa Cavasinni vcavasinni@intermedia.com.au
DISCLAIMER:
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
Providing premium service, F&B and entertainment as a valuefor-money proposition is more important than ever. The clubs that can walk that fine line will reap the benefits this summer.
Cover image: Central Coast Leagues Club Photography: David Adams from Joos Productions. Subscription Rates: 1yr (4 issues) for $36.00 (inc GST) 2yrs (8 issues) for $72.00 (inc GST) To subscribe and to view other overseas rates visit www.intermedia.com.au or Call: 1800 651 422 (Mon – Fri 8:30-5pm AEST) Email: subscriptions@intermedia.com.au
This publication is published by Food and Beverage Media Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2023 - Food and Beverage Media Pty Ltd
6 / Club Management
We had classic. Now we have cool. Introducing your new Tyro Pro.
tyro.com/pro
CONTENTS / Summer
Summer 2023 /2024
26
34
42
Regulars
Features
Food And Beverage
10 / News Briefs: Club news from
26 / 2024 Trends: Club operators
42 / Bistro Classics: A mix of variety,
across the country.
16 / The Foyer: The best new products on the market.
18 / The Bar: Fantastic new drinks
products to stock behind the bar.
20
/ Must-Show: The sporting fixtures that will make visitors flock to your sports bars.
24 / News Focus: Don Hammond gives
practicality and catering and
offers and strategies they’ll be
evolution has led to award-
implementing over the coming year.
winning clubs perfecting the
34 / CEO Profile: Edward Camilleri
reflects on the completion of the first stage of Central Coast Leagues
classic bistro menu.
52 / Culinary Ambassadorship: Chef Dany Karam will lead
Club’s $450m masterplan.
Cabra-Vale Diggers F&B
54 / Community Impact: Mounties
direction, as it tackles its
Group have implemented a
masterplan redevelopment.
comprehensive DFSV Action
a run-down of the 2023 Leagues
Awards and Events
Plan to assist both staff and the
Clubs Australia IGT National
communities it operates in.
60 / Melbourne Cup: Victoria Racing
Conference.
66
discuss the new products,
/ Q&A: Donna Watson has been building relationships with members at Carina Leagues Club for 25 years.
Redevelopment
38 / The Sherwood: Wests Group
Macarthur unveils its new tavernstyle venue.
56 / Regent St Pavilion: This
DOOLEYS Group club evolves to centre outdoor hospitality experiences.
8 / Club Management
Club begins planning for the
famed race a full twelve months in advance.
62 / Clubs SA: South Australia’s best clubs have been celebrated at
the 2023 SA Clubs & Community Awards.
Club Management magazine, website and newsletter are from the trusted stable of Food and Beverage Media.
See the full range of our liquor and hospitality magazines below. Vol.2 No.3 / Summer 2023/24
AUSTRALIA’S LEADING LIQUOR INDUSTRY MAGAZINE
vol. 42 no. 11 - December 2023/January 2024
2024
TRENDS From tacos to Tik Tok, these are the products and strategies clubs will be implementing in the new year.
PLUS: MODERN BISTRO CLASSICS, NEW AL FRESCO SPACES, AND TARGETING NEW DEMOGRAPHICS
AUSTRALIAN HOTELIER
HOSPITALITY MAGAZINE
NLN_December 2023XXX.indd 1
NATIONAL LIQUOR NEWS
30/11/2023 4:16 pm
SPICE MAGAZINE
Food & Beverage Media is a division of The Intermedia Group. For the best coverage of the food and drink sectors in Australia, subscribe to our titles at www.intermedia.com.au
CLUB MANAGEMENT
BEER & BREWER
Harbord Diggers donated $10,000 to Wheelchair Sports NSW/ACT
NEWS
In the ing in What’s happen tralia us clubs across A
Record $121m in community support delivered through ClubGRANTS program In the past year, more than 9000 charities, health organisations and community groups received an average grant of $9,219 in funding support under the NSW ClubGRANTS scheme, one of Australia’s largest and most established grant programs. In total, $121m in financial support for community services, projects and programs was provided in the year to 31 August 2023. Rebecca Riant, CEO of ClubNSW, said ClubGRANTS has now delivered more than $1.5b in community benefits since its inception in 1998. “Every year, several thousand applications are received from charities that provide a range of vital services, including domestic violence crisis care, homeless shelters, veterans’ support and mental health programs. Without ClubGRANTS, many of these groups would not be able to provide the breadth of essential
$121m was delivered to community programs in the last year via the ClubGRANTS program
“For Grassroots Rugby League, ClubGRANTS have helped
services that need continuous resourcing and financial certainty.”
improve infrastructure, training facilities, and equipment, fostering the
Some of the biggest local community beneficiaries in the last 12
development of young players and the overall growth of the sport at
months include:
the community level.
• Learning Links: Supports children with learning difficulties and
“ClubGRANTS have enabled the Clontarf Foundation to expand its
disabilities — $1,653,474
reach and make a positive impact on the lives of Indigenous young
• Oakdene House Foundation: Established to assist sufferers of
people through Rugby League and helped enhance the quality of life
addiction including problem gambling and alcoholism — $553,554
for individuals with disabilities, enabling them to participate in sports
• Ted Noffs Foundation: Australia’s largest provider of drug
and promoting inclusivity within the Rugby League community.”
treatment for young people — $525,450
Across categories, regional community programs received $32m
• Little Wings: Provides medical flights and transfers for sick kids in
this year via ClubGRANTS. Little Wings, which provides free air
regional areas — $486,867
and ground transport for sick kids and their families from remote
• Disaster Relief Australia (DRA): A veteran-led disaster relief
locations, received close to half a million dollars. The organisation has
organisation — $72,562
estimated that without the help of the program, their services would be reduced by more than 50 per cent.
Community benefit
“The club industry is filling vital gaps in our healthcare system via
Of the $121m distributed throughout New South Wales this year,
programs such as Little Wings. Moreover, they have become the
$58m went to community sporting endeavours. Rugby League
unspoken lifeline that so many charities need to help sustain and
communities, at the grassroots level, were one such recipient.
stabilise services across NSW. It would have disastrous impacts on
“ClubGRANTS have had a significant impact on Grassroots Rugby
communities near and far if the ClubGRANTS system was abolished,
League, the Clontarf Foundation, and Wheelchair Rugby League by
further disadvantaging vulnerable people and forcing the collapse of
providing essential funding and support,” says with Don Hammond,
many not-for-profit services in our state,” suggested Little Wings CEO
CEO of Leagues Clubs Australia.
Clare Pearson.
10 / Club Management
NEWS
Experiences prioritised as discretionary spending cut back As Australians face sharp cost of living increases
cent drop in velocity compared to the same period
and rising interest rates, an increase in
in 2022. This decline can be attributed to a 14 per
expenditure on essentials means that consumers
cent drop in traffic and a two per cent drop in
are cutting back discretionary spend.
average check value.
According to the latest CommBank iQ Cost of
There have also been decreases in category
Living Insights Report, while overall discretionary
performance, with beer falling 10 per cent and
spending was flat, entertainment and travel
spirits falling 13 per cent. Wine experienced a
spending recorded above-inflation growth, at 8.6
more pronounced drop in sales of 25 per cent,
per cent and 8.2 per cent respectively.
likely driven by the category losing out to spirits in
The report found that 25-29 year olds had been
eating-led venues.
hardest hit with a 5.1 per cent decline in their total
This aligns with CGA’s consumer research, in
spending, and despite a decrease in both essential
which almost two in five consumers stated that
and discretionary spending, this age group still saw
they have been going out less in August and
a growth of 13 per cent on entertainment spending.
September with cost-of-living pressures being a
“Leaving room in the budget for experiences
driving factor for three-quarters of consumers, and
is a continuing trend. However, they are having
price increases affecting 56 per cent of consumers.
to reduce spending in other areas,” says Wade
The declines facing the on-premise are primarily
Tubman, CommBank iQ head of innovation
due to a reduction in traffic, indicating that the
and analytics.
biggest challenge for the on-premise is driving
“Given the most recent rate rise, it will be
footfall. However, there is a core segment of
interesting to continue to monitor these trends, as
customers who still prioritise visits to the on-
we expect to see a dampening of the post-Covid
premise, meaning that venues can still target their
experience spending preference.”
offerings to these customers.
On-premise sales velocity is also feeling the
Identifying which categories are in decline
effects of rising living costs, according to CGA by
will allow operators to profile consumers and
NIQ’s recently introduced Pulse+ Sales Report.
category drinkers. This data can then be used
Utilising BeverageTrak data for the quarter
to target activation and marketing, encouraging
ending 26 August, the report revealed a 16 per
Leaving room in the budget for experiences is a continuing trend. Given the most recent rate rise, it will be interesting to continue to monitor these trends. Wade Tubman, CommBank iQ
engagement in the channel. Summer 2023/24 / 11
NEWS
The new sports bar at Club Dorsman
Singleton Diggers rebrands second venue as Club Dorsman Singleton Diggers has rebranded its second venue – originally known as Singleton Diggers Alroy Park – to Club Dorsman. It was an idea that began during covid, with club’s management and board wanting to create some differentiation between the two venues that are a ten-minute drive apart, on the fringes of New South Wales’ Hunter Valley region. “In the middle of covid, we were getting much distortion between the two venues. One is Singleton Diggers, and the other one is Singleton Diggers Alroy Park. So the rebrand came about to alleviate any customer confusion, in the first instance, but also to give the venue an identity that it deserves as a standalone venue,” explained Singleton Diggers CEO Michael Titow. Titow and his team worked with consultants Brand Partners out of
Being relatively close together, the two clubs will target different demographics, with Club Dorsman’s aiming to attract
South Australia on the new name and branding for Club Dorsman,
25-40 year-olds and their families with new offers focused
which is named after the street the club is located on.
on encouraging socialisation. That includes The Arbor, a beer
“[Brand Partners] did some focus groups for us, they did up some
garden which can seat 140 people, and the Arbor Café, which
logos, they tried to get the essence of the club, what we were trying
can host 40 people indoors. Both are expected to open on 12
to achieve and went out to that target market to see what was best
December, weather permitting.
representative and what they felt, would fit with the club.”
“We’re trying to invite socialising again, getting people together.
It’s been just over a week since the Club Dorsman branding
So the Arbor Café itself is going to be doing only a share menu.
has launched, and while members and guest are still adjusting,
You won’t be able to get a chicken schnitzel out of there. You will
Titow believes the new branding is in the best interested of both
be getting beef cheeks that’s shared and pizzas that’ll be shared
club venues.
between groups of four to six people. So it’s trying to get that
“There’s always pushback with any change. And, of course, change is a scary thing. But the staff have picked it up well, and they’re trying
socialisation back into hospitality,” stated Titow. “The right name is critical to effectively and evocatively reflect
to lead the clientele and the members down the correct path of
the beautifully, natural connection flowing from within the club,
why we’ve decided to change the name. It’s a hard transition from
out into an enticing green space, complete with two resplendent
something that people have known for 35 years.”
cabanas. The fact the food will be a shared plates emphasises the
As part of the rebrand, the Alroy Bistro has also been renamed Ei8ht, and serves up both Asian and western meals. The name Ei8ht is a play on words, referring to the club’s address,
outdoor space’s purpose: socialise, connect, experience good food.” Club Dorsman will also be opening a new sports bar shortly, which
a number considered lucky in Chinese culture, as well as a
includes a 9mx2m LED wall by Digital Signs Australia that can be
reference to eating.
divided up into three 150-inch screens showing sport.
12 / Club Management
NEWS
Action at Geelong Racing Club
Ingleburn Bowling Club to shut for $10m rebuild Ingleburn Bowling Club will undergo a $10m rebuild and extension project, that will begin in January 2024. The space will be completely reimagined to provide a modern and versatile environment for the local community. The works at Ingleburn Bowling Club will see a complete rebuild of the main club building – both front and rear – to expand the total footprint of the club. This also includes construction of a new bowlers’ facilities building and extension and refurbishment of the rear alfresco area, including outdoor F&B facilities. Parking capacity will be expanded and landscaping will also be a focus. Internally, the comprehensive refurbishment will include a new kitchen space; new bars, lounges, and gaming areas; a new entry and foyer; and incorporating versatile multi-use function areas with operable walls for events of all sizes. With the scale of works that will be
Big prizemoney race days for regional racing clubs
undertaken, Ingleburn Bowling Club will
Following prizemoney increases by Racing NSW for black-type races, Gosford Race
cease trading from 1 January 2024, until
Club announced increases in its feature races, The Coast Race Day in May 2024 and
the expected completion date to be in
Belle of the Turf Race Day in December 2024, which will now boast unprecedented
November 2024.
prizemoney of just over $2.1m.
During this time, Campbelltown Bowling
Gosford Race Club CEO Daniel Lacey told Club Management that the increase in
Club will host the clubs’ Lady’s and Men’s
prizemoney would raise the club’s profile, leading to an increase in horse owner visitation
bowlers so their play will be uninterrupted.
and racegoers alike.
Campbelltown Bowling Club recently
“This not only means that we employ a higher number of casual staff for these days,
underwent its own major renovation of its
it also has a knock-on effect on other businesses as a lot of the owners do not reside on
clubhouse, which reopened in late October.
the Central Coast so they choose to make watching their horse race into a mini break
“The refurbishment of Ingleburn Bowling
and spend the night or weekend on the Coast,” added Lacey.
Club is an important step in helping us to
The news came just days after Geelong Racing Club, with the backing of Racing
achieve our vision,” stated Glenn Cushion,
Victoria, announced its inaugural Super Saturday on the Coast event slated for January,
Ingleburn RSL Club CEO.
with $1.5m in prizemoney.
“The new facilities will be a destination
The event will be the club’s highest paying race day, and will help raise the profile of
of choice for recreation, entertainment and
the club and other local businesses in the Geelong, Bellarine Peninsula and Surf Coast
a place to belong. We’ll offer an exceptional
communities among racing fans and holidaymakers alike.
and individual experience for every member and guest who steps inside our doors. “We’re crafting a club that’s designed for and inspired by our members. We want it to be a place where you can relax and unwind. Where you can share a meal with friends and family or enjoy a game of bowls.”
“It’s really a strategic push for the industry to take racing to the fans, rather than rely on the fans to come to the racing,” Geelong Racing Club CEO Luke Rayner told Club Management. “So it’s now on us as a club to really try and generate the publicity and the promotion and create the activations for, hopefully, what will appeal to a really broad audience. “It certainly won’t be a corporate day, we’re really creating it with a fun, casual, relaxed, coastal beachy, type theme. Yes, it’s a race day, but it’s also a day full of full of activation and opportunity to come and enjoy one of those days of your holidays.”
14 / Club Management
To order La Parisienne contact your local distributor. For further information or technical support contact Peerless Foodservice on 1800 986 499 or visit: peerlessfoodservice.com.au
/ peerlessfoodservice
Making it happen
VISIT US:
The Foyer d
Brand news an promotions
Pure Dairy launches Universal Dairy Foods range Universal Dairy Foods has been developed to provide ‘Consistently Good Products – Everyday.’ Launched recently by Pure Dairy, Universal Dairy Foods is the perfect choice for the club and hospitality industry, looking for products that provide great flavour, performance and consistency. Really, it’s all about U. The consistent performance U love. The dependable supply that enables U to always deliver on your promises. And the irresistible flavours that make customers love U. No surprises. The brand has been designed to be bold, loud and undeniably recognisable, that speaks specifically to the club and hospitality industries. The new range includes a shredded Mozzarella, shredded Tasty Cheddar, finely shredded MexiShred Blend, finely shredded Angel Hair Gouda and a grated Parmesan Style, with more products to come. Drawing on experience from kitchens around the globe, Universal Dairy Foods has been developed to take your menu to the next level. Consistently Good Every Day. That’s the Universal truth. www.puredairyfoodservice.com
Smartpay Zero Cost™ EFTPOS solution When business owners need to take payments fast, they choose an EFTPOS solution that’s all part of the service. Smartpay is Australia and New Zealand’s largest independent full-service EFTPOS provider. The company services over 30,000 merchants with 45,000+ secure and feature-rich EFTPOS terminals. It offers the Smartpay Zero Cost™ EFTPOS solution to small-tomedium sized businesses across multiple industries allowing them to automatically pass on their merchant fees and save on their EFTPOS bill. With improved cash flow, no bill to pay at the end of the month and easy-to-understand statements, Smartpay’s simple end-of-month reconciliation means less time on paperwork and more time spent on hospitality and delighting customers. Want to take your EFTPOS bill down to $0? That’s savings you can re-invest into your business. Smartpay’s 24/7 support team is always here to help with any queries, even if businesses are trading late. We aim to help make things seamless, the way business should be. www.smartpay.com.au
16 / Club Management
Infosign’s visitor and contractor management solutions Infosign specialises in providing customisable, electronic visitor and contractor management solutions to a number of hospitality venues, Australia wide. Replace your paper-based membership application with a digital sign-up process, direct to your membership; plus ban, self-exclusion and underage alerts via sms, email and paging systems, direct to duty managers. Record contractor attendance including online inductions. Club bus booking and Director’s voting are also part of Infosign’s suite of products, plus a number of hardware options. Contact Infosign today to discuss any of your requirements. https://www.infosign.com.au
Duck for the win Looking to spice up the protein options on your menu? Thanks to a recent free-trade agreement between Australia and Thailand, chefs can now choose Thai duck products for their dishes. It’s the first time Thai duck products are available in Australia, which means more variety for chefs and operators to add a new flair to their culinary offerings. In line with the trade agreement, the world’s largest agro-industrial company CP Foods has launched high-quality duck products. The range features a versatile range of duck products ideal for bringing an unrivalled flavour profile and wider range of variety to any menu. The CP Foods Thai Duck range covers everything from shredded, roasted, boneless, and Peking duck options in an easy-to-prepare frozen format. The products are catching the attention of chefs and operators for its easy application, low-cost, versatility, and timesaving elements. To learn more about the CP Thai Duck range visit: cpfglobalsourcing.com/duck or contact Richard Lovell at orders@cpau.com.au or 0430 627 218.
Roundbox Group, your new event partner Roundbox Group is a dual specialty agency which will take your club, venue, campaign or event to the next level. As your event partner, Roundbox Group can assist, plan, coordinate and execute every aspect of your upcoming event - large or small. Whether it is a fundraising concert event, a multi-artist concert – indoor or outdoor – or even a food festival held at your venue, Roundbox Group is the boutique agency for you. The company works with major agencies across Australia to deliver the right artist, act, or performer, together with its professional production arm, Cosmic Sound and Lighting, to deliver a professional sound and lighting experience. Roundbix Group’s expert team will coordinate pre-event planning, equipment, logistics, ticketing, event design and branding, promotion, vendors, on-site event management and post event evaluation and reporting. It’s experience and expertise will ensure your event is efficiently planned and your workload is significantly reduced. The Roundbox Group’s dedicated team of marketing and communication professionals will ensure your company, campaign or event has a comprehensive, focussed and fluid industry-compatible marketing strategy that meets your objectives and goals. Contact Roundbox Group today to discuss how it can partner with you for future success on 0432 337 286.
Authentic French-style croissants La Parisienne French Style croissants made with fresh butter, have a golden crunchy crust on the outside, and are soft, airy and flaky inside. Just thaw these frozen croissants in the refrigerator overnight and prove until doubled in size, preferably in a proving cabinet and then bake for that delicious wafting buttery smell that your customer will love. The three types of croissants available include: Large Croissants (carton qty: 90), Mini Croissants (carton qty: 120) and European Style Croissants (carton qty: 75). For more information on this range or for technical support contact Peerless Foodservice on 1800 986 499 or visit: https://www.peerlessfoodservice.com. au/. To place an order, contact your local distributor.
Summer 2023/24 / 17
The Bar
d
Drinks news an promotions
Serve up to six cocktails per minute with Diageo’s Draught Cocktails With research showing that over half of 18-34 year old consumers drink cocktails on-premise, Diageo’s launch of Draught Cocktails directly addresses the barriers of affordability and quality, providing consumers with improved accessibility without compromising quality. Draught Cocktails is an on-tap solution that transforms the way bartenders serve cocktails. Diageo’s technology enables bartenders to pour, garnish, and serve up to six cocktails per minute. The system boasts key features including: • Diageo’s patented nitro-infused liquid technology, ensuring a perfect crème and velvety finish. • A flooded fount and chiller guarantee ice-cold serves without necessitating a dedicated cool room, while the bag-in-box technology minimises waste. The on-tap cocktail selection includes fruity favourites like Gordon’s Pink Martini, Smirnoff Passionfruit Martini, and Captain Morgan Strawberry Daiquiri, along with classics like Smirnoff with Mr Black Espresso Martini.
Miller Chill launches new flavour and format Good Drinks Australia is excited to announce that the country’s number one flavoured beer brand, Miller Chill, is releasing a new Passionfruit flavour, while
BentSpoke Crankshaft named ALIA’s Best Independent Craft Beer BentSpoke Brewing Co. is thrilled to announce its rewarding win at the 2023 Australian Industry Liquor Awards (ALIA). BentSpoke’s Crankshaft IPA was awarded the prestigious Best Independent Craft Beer Award, solidifying its position as one of Australia’s best IPAs. Similar to a West Coast IPA, BentSpoke Crankshaft has a floral nose with notes of citrus and pine. Medium bodied, with a nice punch of hops and a solid malt finish. A great beer for lovers of big full flavoured brews - it cranks! For more information about BentSpoke Brewing Co. and their award-winning beers, please visit www.bentspokebrewing.com.au.
18 / Club Management
also launching its entire range into cans. Miller Chill Passionfruit is brewed with real passionfruit, and is the perfect flavour for summer. Crisp, clean and refreshing, this flavour-filled lager is slow-brewed and lower in calories than other beer brands. Miller Chill Passionfruit joins Miller Chill Lime and Miller Chill Blood Orange in the range. The new addition comes as the entire range is now released into cans for the first time. With can sales continuing to grow rapidly, and now representing 46 per cent of the beer market, the new format gives consumers more choice. https://gooddrinks.com.au/brands/ miller/
Never Never Oyster Shell Gin now available in ecoSPIRITS Never Never’s pioneering Oyster Shell Gin (OSG) has made the move into the environmentally-friendly ecoSPIRITS packaging format, helping to make the gin more affordable to venues, while also reducing carbon, waste and packaging. It delivers a 60-90 per cent reduction in the carbon emission footprint of premium spirits packaging and distribution, and up to 95 per cent less physical glass waste. Oyster Shell Gin is only the second Australian product to be featured in the fully reusable ecoTOTE format, the first being Never Never’s signature and ALIA-winning Triple Juniper Gin. First released in late 2021 as a collaboration with Society restaurant in Melbourne, OSG has quickly become one of Never Never’s most popular releases, with Sean saying oyster shell as an ingredient adds minerality and a subtle sea spray to the gin. The gin is made using the lids of Kangaroo Island Pacific oysters, which are critical to the flavour and mouthfeel of the Oyster Shell Gin. The lids of the oysters are retained when the oysters are processed and then steeped in neutral spirit before being distilled the next day. https://neverneverdistilling.com.au/
Starward unveils new packaging and sustainability efforts Passionate about showcasing its whisky, the Starward team has created new packaging that is modern and impactful. Starward has also taken steps forward in sustainability, making conscious decisions on all packaging elements and looking for new ways to reduce its impact on the environment. Starward whisky is born out of red wine barrels, and so is the design for its new label. Inspired by the wine-soaked staves, the starburst lines of our new label represent looking into a wine barrel used to mature the whisky. The bottles themselves have also been redesigned to be more sustainable, with new features including: • Approximately 200g less glass used in all single-malt bottles. • Reduced freight emissions due to moving glass production onshore. • Approximately 50 per cent recycled glass content, per bottle. www.starward.com.au
A new look and three new lagers from Burleigh Brewing Co Burleigh Brewing Co. has introduced three new premium lagers to its core range, and a newlook portfolio that represents an evolution of the brand’s premium positioning. “We’ve re-positioned our brand to shine a light on our slow brewing ethos,” stated co-founder Peta Fielding. “We like to take our time to do things right, and to us, beer done right means extra time in the tanks. Only the natural passing of time ferments and ages our beer. No shit, no shortcuts!” Bighead Mid (3.0% ABV) will sit alongside Bighead (4.2% ABV) to appeal to mid-strength drinkers, available in 330ml bottles , 375ml cans and 50L kegs. Two additional Slow Brewed lagers join the Burleigh Brewing line up, with 4.2% ABV and 3.0% ABV offers. They’re the type of clean, crisp, refreshing lagers that quench a Queensland thirst, and both the heavy and mid-strength variants will be available in 330mlbottles, 375ml cans and 50L kegs. For sales enquiries, please contact Kerryn gmsales@burleighbrewing.com.au Summer Spring 2023/24 2023 / 19
Must Show Sport atches Fixtures and m t your that will pack ou rs sports ba
Big Bash League knocks it for six For late-night trading, the KFC Big Bash League and Weber WBBL will keep diners and cricket fans in their seats until late January. Summer and cricket go hand in hand, so what better way to keep patrons in your sports bars in the evenings than with some fast-paced Big Bash action? It’s all the talent of professional cricket, played at warp speed. Tune in on Foxtel and Seven.
Knock-out UFC pairings This summer will see several big UFC bouts, beginning with UFC 296 on 16 December. The welterweight championship will be on the line, between current champion Leon Edwards, and former interim champion Colby Covington, who will want to secure the belt beyond any doubt. After a month’s break, UFC 297 will be back on 20 January with a doubleheader of championship bouts, headlined by the middleweight championship fight between Sean Strickland and Dricus du Plessis. Women will also be getting in on the action, with Raquel Pennington and Mayra Bueno Silva going head to head for the vacant bantamweight championship. Shown on Main Event, via Foxtel Business.
Video screens. Gaming. Signage. Scoreboards. Digital billboards. Custom projects.
Australian Open serves up aces Grand Slam tennis returns to Melbourne early in the new year, running from 14-28 January. There’s plenty of action throughout different parts of the day to keep your sports fans coming back for more, and with the finals bouts taking place in the evening, it will keep guests in seats for longer than normal. Can Novak Djokovic and Aryna Sabalenka retain their number one ranking and go back-to-back as Australian Open champions? And how will Aussies like Alex de Minaur, Riinky Hijikata and Jason Kubler fare at the tournament? Catch all the tennis action on Stan Sport and Nine.
NBA heats up The NBA is now in full swing, for those American sports fans among your members. With some planning around forward promotion and creating a lively atmosphere, the NBA is a great way to attract some younger demographics to your club, as the sport and league continues to gain popularity with Australians under 45. It’s also a perfect addition to your live sport schedule, with the majority of games played around lunchtime in Australia, complementing the roster of domestic sports played later in the day. And with several Aussies playing in the NBA, there’s always a homegrown hero to root for! Broadcast on ESPN, via Foxtel Business.
NFL scores a touchdown Like the NBA, NFL is another US sport that’s been gaining traction in the Australian market for a few years now. Aussies love a bit of Grid Iron, and throw in the mix a Travis KelceTaylor Swift relationship and a whole new demographic is also getting into the sport! This summer sees out the second half of the NFL’s conference stages, ramping up the pressure in the lead-up to the allconsuming Super Bowl, which will take place on February, kicking off at 10:30am. Prepare your sports bars for the NFL fans who will be taking the day off work, with American-themed menus and activations throughout the day. Catch all the action on ESPN, via Foxtel Business.
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Celebrating a wonderful year of women’s sport It’s been an awesome year for women’s sport and Foxtel’s viewership and coverage increased, with more to come.
THE LAST 12 months have seen a
It was a dominant performance
looking to build on its first Premiership win
remarkable year for women’s sport, with
throughout the competition, with
female stars across different sports, which is
with the likes of Beth Mooney and
Knights, losing only once – to Brisbane in
bat, and Ash Gardner and Megan Schutt
beating Gold Coast Titans in the Grand
more people watching and engaging with
also reflected in the viewership and coverage of women’s sport on Foxtel increasing.
Foxtel is the market leader in women’s
sport and is looking to both cement and
Australia winning all six of its matches, Alyssa Healy leading the way with the dominating with the ball.
It was a similar story in netball with
grow that position in the year ahead. The
the Origin Diamonds winning the
overall audience of women’s sport viewers
it was a tougher fight against an in-
foundation for growth looks strong, as the in Australia has increased by 18 per cent since 2022.
And that is great news for venues,
particularly those sports bars with a family orientation, as you can look to show more women’s sport and attract more people, and different people into your venue.
Australia’s women’s cricket team staked
fans and live on Foxtel.
It was another stand-out year for
for Best on Field in the 2022 Grand Final,
England looked strong throughout the
tournament, led by Eleanor Cardwell and Player of the Tournament Helen Housby,
who both play in Australia’s Suncorp Super Netball competition.
After dominating New Zealand in the
final as favourites but tough defence from
growth in engagement with women’s sport.
Final 24-12 in front of more than 40,000
form England.
World Cup, when you look back on 2023 on Foxtel that have helped drive this
Round 2 – as the team went back-to-back,
Knights full-back Tamika Upton, who
semi-final, and beating Australia earlier
there have been some incredible moments
It proved to be a dominant year for the
2023 Netball World Cup title, although
While the Matildas won our hearts
falling just short in the FIFA Women’s
the year before.
after claiming the Karyn Murphy Medal
went on to produce a stellar year winning a second Karyn Murphy and also winning the Dally M.
Sports fans also enjoyed thrilling AFLW
and WBBL seasons, with Foxtel’s coverage engaging audiences around the country.
As the love of women’s sport continues
in the tournament, England went into the
to grow in Australia, Foxtel continues to
the Diamonds and sharp shooting from
with these being exciting times for
Kiera Austin saw Australia claim its 12th World Cup, live on Foxtel.
Since the Netball World Cup the Origin
build its studio of brilliant female pundits, women’s sport in Australia and Foxtel is
at the forefront of the drive to make sport more inclusive and you can make your
a claim to be the most dominant team ever
Diamonds have been undefeated where
By claiming a sixth Women’s T20 World
New Zealand and made it two from two
is a vital tool for venues aiming to attract
This year saw the sixth professional
establish a loyal customer base. Sign up
across either women’s or men’s cricket.
Cup with a win over South Africa in Cape
Town, the Australian women’s cricket team
they retained the Constellation Cup against against South Africa.
ensured it has every trophy in the women’s
season of women’s rugby league in
in its trophy cabinet.
six to 10 teams and Newcastle Knights
international cricket game safely locked up
22 / Club Management
Australia, with the NRLW expanded from
venue more inclusive as well.
Foxtel’s year-round live sports coverage
more customers, drive revenue and
for a Foxtel Venues subscription today. Visit foxtel.com.au/venues or contact Foxtel Business on 1300 761 056.
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IN FOCUS / Leagues Clubs Australia
Harm minimisation and cashless gaming panel
A panel tackling domestic violence and how industry can foster positive change
Guy Sebastian provided entertainment
Darren Hill presenting on AI
The Rugby League panel
24 / Club Management
IN FOCUS / Leagues Clubs Australia
James Bracey interviewed Paul ‘Fatty’ Vautin (right)
THE LEAGUES CLUBS Australia IGT National Conference was a captivating three-day event that brought together CEOs, senior
managers, directors and corporate partners from the New South
Wales and Queensland club industries and Rugby League community. Friday night commenced with a lively cocktail party, creating
a vibrant atmosphere for networking and collaboration.
Interviews took place, shedding light on the inspiring work of Wheelchair Rugby League and delving into Guy Sebastian’s
foundation and the great work they do. The acclaimed artist then took the stage, delivering an outstanding performance that resonated with the audience.
The following day began with an opening by conference MC
James Bracey followed by a Welcome to Country by Uncle John Graham and the official conference opening from IGT COO
Asia Pacific, Dallas Orchard. This was followed by an impactful
Tackling clubs and footy together The Leagues Clubs Australia IGT National Conference was held in late November, with CEO Don Hammond giving Club Management a run-down of the three-day event.
presentation by Gus Worland, focusing on mental fitness. Panel sessions throughout the day addressed pressing issues such as gambling harm minimisation and cashless gaming as well as
domestic violence, emphasising the role the industry can play in fostering positive change.
Saturday’s program concluded with a thought-provoking
presentation by Darren Hill on artificial intelligence,
highlighting its potential impacts and uses within the club
industry. The Paynter Dixon conference dinner on Saturday
night saw a number of awards handed out including LCA Life Membership to Wenty Leagues Chairperson and LCA Vice
Chairperson, Ian McCann and also featured entertainment by
the energetic band Memphis Cowboys, providing a fitting end to a day filled with insightful discussions.
Sunday commenced with a glimpse into the future, courtesy of
futurist Steve Tighe. Updates from key league organisations NSWRL,
QRL, and NRL, followed, offering attendees valuable insights into the direction of the sport as well as an announcement by the NSWRL,
QRL and LCA about the 2024 Licensed Clubs Round to be held on
the same weekend across both state leagues to thank clubs for their
ongoing support of Rugby League from the grassroots through to the NRL. James Bracey’s interview with Paul ‘Fatty’ Vautin added a touch of humour and nostalgia to the proceedings.
The conference wrapped up with a dynamic Rugby League panel
discussing various aspects of the game. The panel engaged the audience in a comprehensive dialogue about all things footy.
In summary, the Leagues Clubs Australia National Conference
was a multifaceted event that combined entertainment, education, and industry insights. With record attendance, diverse sessions,
and engaging speakers, it provided a platform for networking and collaboration while addressing important issues within the Rugby League and licensed clubs communities. The mix of interviews, panels, and presentations created a well-rounded experience, The 2024 Licensed Clubs Round will be held on the same weekend by NSWRL & QRL
leaving attendees with a deeper understanding of the challenges
and opportunities facing the industry across New South Wales and Queensland.
Summer 2023/24 / 25
FEATURE / Trends
2024 Trends What are the emerging trends that can elevate club offerings and optimise businesses?
Club Management spoke to club operators and stakeholders to find out.
26 / Club Management
FEATURE / Trends
FOOD
Mexican on the menu “2024 will see the advent of many exciting food offerings into clubs’ menus with a focus on variety and lost cost a headline influence for operators. The emergence of authentic Mexican dishes such as tacos al pastor; tacos packed with flavorsome slow roasted pulled pork shoulder and grilled pineapple served in warm tortillas, and delicious salsas made from tamatillos, fresh tomatoes, coriander, chilli and guacamole, are proving to be very popular as quick and tasty menu additions for those just wanting bar snack type foods to enjoy with a beverage. Other notable food offerings are share plates rather than the traditional Seafood Platter, that are popular with small groups wanting a casual communal dining experience. Shared plates can come in a variety of combinations with the most sought shared plates being either slow roasted cuts of meat, homestyle vegetables and accompaniments, or for the health conscious, Asianstyle whole fish served with fresh salads and dipping sauces.” Ralph Kober, CEO, Club Managers Association Australia
High steaks
Culinary Ambassador Dany Karam will launch a new steakhouse at Cabra-Vale Diggers in 2024
“Cabra-Vale Diggers’ culinary focus has been enhanced with the appointment of Culinary Ambassador Dany Karam. With hotel construction progressing rapidly and set to open in 2025, Dany is poised to elevate our offerings by introducing a cutting-edge 160seat Steakhouse and Whisky Bar, along with an all-day Italian dining experience. The muchanticipated Steakhouse is scheduled to open its doors in mid-2024. Recent weeks have witnessed the launch of our Mediterranean-inspired Bistro 1925, revealing a growing trend toward premium steaks, healthconscious choices, and quality dishes among our patrons.” Shayne-Anne O’Leary, Marketing and Business Development Manager, Cabra-Vale Diggers Group
Summer 2023/24 / 27
FEATURE / Trends
Bespoke beverages “The popularity of craft and artisanal beverages, including craft beers, specialty cocktails, and artisanal coffee, using high quality ingredients, [will be on trend]. The focus will also be on locally sourced beverages to support the local community. It also helps with reduced supply costs and supply chain issues “There will also be an expansion of non-alcoholic and low-alcoholic drink menus catering to patrons who prefer alternatives to traditional alcoholic beverages.” Edward Camilleri, CEO, Central Coast Leagues Club
BEVERAGE Serve, value and conveience
Low- to mid-strength surge “Notably, beverage sales have undergone significant shifts, with traditional beer sales experiencing a decline. Our members are increasingly opting for health-conscious alternatives, such as Low to Mid-strength beer, which has seen a rise in popularity.” Shayne-Anne O’Leary, Marketing and
“The top factors influencing drink choice in
Business Development Manager,
RSLs/Sports Clubs is prices, happy hour
Cabra-Vale Diggers Group
deals and the menu. Serve size is the fourth most important factor and has increased +17% since March 2023. This may reflect consumers looking for value in serving sizes across reduced frequency of visitation in the total on premise. “In regards to pre-batched cocktails, RSL/ Club visitors are more likely than the average On Premise visitor to see the benefits of [these drinks] being more convenient (+3pp) and the serve being consistently reliable (+4pp) in pre-batched and draught cocktails. One quarter of RSL visitors see pre-batched/draught cocktails as better value for money.” James Phillips, Client Solutions Director, CGA by NIQ
28 / Club Management
FEATURE / Trends
MARKETING AND CUSTOMER EXPERIENCE Value for money “It is fair to say over the past few years, due to
Right message at the right time
several factors, we have experienced several
“Our focus over the last twelve months and into 2024 is about ensuring our
highly disruptive challenges. Both as a business
foundations are sound – using personalised, data-driven communications to
and as an industry are still dealing with the
the right people, at the right time. Building on this now, our focus is shifting into
many of the effects of those issues as we head
more meaningful and engaging customer experiences – how can we use our
into 2024.
communication levers to talk to our members and guests and then once they are
Right now, we see consumer confidence still being negatively impacted, with inflation biting hard on basic essential household items let
‘in’, transform that dialogue into truly amazing experiences they can enjoy with family and friends. Customer behaviour has been at the forefront of marketers’ minds for years; now,
alone discretionary spending. With this being the
it’s not so much about how they behave and interact with our brands, it’s about the
case, we have continued to monitor our pricing
exceptional experiences they have come to expect. Customers are not looking to be
strategies across all our venues in the Group
‘marketed to’ - they are smarter than this and want to understand how businesses
to ensure that having a strong value-for-money
can add value to their already full plates – be that with the perfect service experience
proposition for our members. That is our number
in our restaurants, an email program that tells them about the activities they
one priority.” Ben Coghlan, CEO,
actually want to know about, or authentic social media content that is built on our
Wyong Leagues Group
key foundations – community responsibility, experience and exceptional customer service.” Diana Pearce, Group Marketing Manager, Bankstown Sports Group.
Appealing to young adults
Telling the story of your club
“The ongoing rising cost of living has put pressure on luxuries, such
“Marketing/social media/CX/member engagement are a
as dining out, especially for the younger generations. This trend
collective area of influence. Clubs need to market who they
will continue into 2024, but I believe will benefit the clubs industry.
are (as distinct from other types of venues) and they need
Community Clubs have long been established as venues that offer
to ensure that what it is promoted, is being delivered on the
value for money. Successful venues will be the ones who embrace
ground (or better).
this and continue to offer value – however while also maintaining their quality. The marketing of clubs has evolved massively over the past few
Social media provides a real opportunity for storytelling in clubs. Videos showcasing F&B, entertainment, connectedness, community support – these are all powerful promotional tools.
years, and I believe this will continue into 2024. The most successful
Sensible use of member and customer data and member
campaigns will be the ones that are able to tell a story, as opposed
surveys can explore how to deliver to member and potential
to “selling” a product. The rise of TikTok, Instagram Reels and new
member expectations. ChatGPT/AI could also support clubs
age technologies is testament to that.” James Bennett, Marketing
to deliver social media content.” Margot Smith, CEO, RSL &
Manager, Norths Leagues
Service Clubs Association
Summer 2023/24 / 29
FEATURE / Trends
STAFFING Reward and recognition “We have introduced a reward and recognition system to instantly thank our staff. We love our staff and want them to feel wanted, acknowledged, and rewarded for their remarkable work, The staff are our first customers, and we need to treat them as such! This will minimise staff retention issues.” Adam Wiencke, General Manager, Carina Leagues Club
A clear sense of purpose and inclusion
Uniforms: Big earth energy “In a world where cosy, feel-good colour is everything, look to
“I’ve heard a little talk about younger generations not
earthy tones like pumpkin, amber and sandstone to deliver a warm
wanting to be referred to as a ‘family’. Clubs and the broader
welcome to your venue. A trend for chefs to stick to traditional black
industry need to hone their value proposition for younger
or white chef shirts, and then add a pop of paprika, toffee or khaki in
generations and also to appeal to older generations. We are
their apron is emerging, with the popularity of open kitchens as part
seeing alarming rates of loneliness, and while some people
of the dining experience.
might not feel comfortable with certain terminology around
Another big movement we’re seeing is businesses considering the
what a functional team looks like, everyone wants to be part
impact they are having on the environment and our planet and Cargo
of something purposeful and many team members want
Crew are taking big steps forward helping customers achieve this,
career progression.
releasing our Conscious Collection.
“To attract new staff, clubs need to provide diverse
The Conscious Collection includes aprons and tote bags crafted
and inclusive workplaces, and they need to articulate
from at least four recycled bottles, recycled polyester, hemp, cotton
their employee value proposition. We need to share
and viscose, producing fewer carbon emissions and creating a
stories about the industry as a rewarding profession –
loop that diverts waste from landfill. This can also be a great way to
and to provide training and development opportunities,
engage your staff with the knowledge that their uniforms are made
networking, and career paths. It is essential we are
from recycled bottles or are 100 per cent circular.” Felicity Rodgers,
investing in our teams at all levels to compete with the
Founder, Cargo Crew.
broader job market and also other venues.” Margot Smith, CEO, RSL & Service Clubs Association Image courtesy of Cargo Crew
Training at every level “Elevating staff proficiency in food and beverage service as clubs continually enhance their culinary and beverage offerings is crucial. Giving top priority to leadership and management training to cultivate emerging leaders, guaranteeing the retention of high-quality staff, and enhancing overall operations and performance. Reinforcing employee knowledge about the club industry, its history, and broader community initiatives is also key. Continuous development of training for food handlers in alignment with the latest Food Safety regulations is also essential, while also anticipating new training requirements arising from evolving gaming regulations.” Andrew Lewis, CEO, Allara Global 30 / Club Management
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FEATURE / Trends
SPORTS, GAMING AND ENTERTAINMENT
A diverse offering The FIFA Women’s World Cup was an event that communities really got behind – it appealed to a diverse range of customers . We need to take our learnings from the FIFA WWC to offer a range of sport, music and broader cultural and community initiatives. 2024 is about providing a diverse offering and asking
Cashless technologies
existing members and future customers what interests
“The Gaming Technologies Association (GTA) is working with
them. Clubs are a precinct within a precinct and really
governments to ensure a vibrant, responsible and sustainable
can offer a variety of events and experiences – wellbeing,
gaming entertainment industry. This is underpinned by
F&B, entertainment, community and much more. The
members and staff being informed and empowered to make
clubs that will thrive are those that are tapping into
responsible decisions.
the local audience intel to maintain their relevance.
Covid forced many lasting changes across the globe, so in the
Engagement is not a one size fits all – we are here to
post Covid era, gaming operators need to continue to innovate
maximise intergenerational connection and belonging.”
and grow to be successful and meet new expectations. Working
Margot Smith, CEO, RSL&SCA
with Regulators will see further diversification of gaming types and a fresh modern entertainment gaming floor in clubs to fulfil the needs of players but this will also mean technologybased solutions to meet Anti-Money Laundering and harm
From calm oasis to live and loud
minimisation requirements.
“We are investing in a brand-new multimillion dollar [gaming]
As governments begin investigating cashless technologies,
room with the first renovation in over 10 years. Bringing a
GTA members have been at the forefront and commenced
light refreshing use of the space to have a calming oasis for
cashless gaming trials in New South Wales prior to participating
the state-of-the-art 300 EGM gaming room with exquisite
in an Expression of Interest process through the Independent
finishings and offerings.
Panel on Gaming Reform. It is our expectation that these
“Contrast that with live and loud in our beloved Sidelines
technologies, which have been customer led will enhance
Sports bar! There will be big offers for our members on all
the player experience, allowing users to voluntarily manage
sporting occasions, plus cross promotions with our major
their gaming spend.” Adam Raskall, General Manager of
partner SEN radio.” Adam Wiencke, General Manager,
Stakeholder Engagement and Communications, GTA
Carina Leagues Club
32 / Club Management
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The new Arena sports lounge
FEATURE / CEO Profile
Major
makeover The Central Coast
AS THE CENTRAL Coast Leagues Club nears
utilising the facilities that we have for business and
Leagues Club has just
its 70th anniversary, the first stage of its large-
hotdesking. It operates 24 hours a day, because
scale renovation has been unveiled. As the club
a lot of people have head offices overseas. They
is located in the growing Central Coast city of
come here to save their family and use those
Gosford, CEO Edward Camilleri explained that
facilities,” Camillieri said.
completed the first stage of its $450m masterplan with a complete refurbishment of the
the updated venue will provide for the new residents moving to the area.
ground floor and
“Gosford is just the next big hit area outside of
food offerings.
Sydney for growth and there are apartments being built all around,” he said. Additionally, many of the nearby venues have recently undergone renovations, and Camilleri felt that the club needed an update to continue to compete with other local businesses. One unique way that the Central Coast Leagues Club is responding to the growing Gosford
34 / Club Management
Due to its size, the venue was still able to operate during the refurbishments, minimising the disruption to guests during this period. “Fortunately, the club is very large, and we’re able to move into temporary areas within the building. We haven’t seen much of a downturn during that period,” Camilleri said. This renovation is the first step of many, with the broader plan for the Central Coast Leagues Club spanning over the next 10 years. “We’re just going through state government
population is with the business hub, which opened
approval for that and we’re getting a lot of green
in mid-2023. The club is close to Gosford train
lights for major development, major towers of
station, which sees 40,000 people travel daily to
accommodation and retail and a brand-new
Sydney for work. This business hub provides a
club. This $20m we’re spending now is to keep
hotdesk space for remote workers, and the club is
the club vibrant, keep it relative to what the
already seeing requests for more space.
market is,” said Camilleri.
“In one of our buildings, we started a business
The next stage of the club’s $450m makeover
hub. We have a lot of people utilising that today.
will involve a full refurbishment and expansion of
Rather than work from home, they’re using
the gaming area, expected to begin in February.
FEATURE / CEO Profile
Culinary pleasures A major change that took place during the refurbishment of the ground floor was the introduction of multiple new food and beverage offerings. “We have three food areas and that’ll attract a lot of families and new people,” said Camilleri. The new food offerings are the Seed + Vine café, which offers light meals and coffee in an elevated environment, Peking Garden, a Chinese à la carte and yum cha restaurant, and Wildwood Dining, with seasonal and locally-sourced share plate meals, alongside a dedicated kids menu and play area. Adam Turnbull is Central Coast Leagues Club’s new executive chef, taking up the position after leaving The Greens, North Sydney.
The ground floor rebuild cost $20m CEO Edward Camilleri
Camilleri emphasised the importance of quality food for club venues. “Food is so important with any establishment especially in clubs and pubs to get the food right. It can’t just be a gaming or just a beverage offering. The food has got to be right up there as one of the priorities of coming into a venue,” he said. Camilleri’s goal with these different offerings was to make the club feel welcoming and homely. “We’ve themed it around a pub, a pub within the club. It’s got a really nice, open feel, just close together, rather than when you walk in and some clubs have these huge lounges people have to walk through to get to somewhere. This is all really nice, connected,” he said.
A spot for sports The Central Coast Leagues Club is just across the road from the Industree Group Stadium, formerly the Central Coast Stadium, which boasts a capacity of 20,000 people, making sports a major focus for the club. For the first time, the club has an outdoor area off Dane Drive, allowing easier access to the venue for customers coming from the stadium. The Arena Sports Lounge is also a major drawcard for sports fans, with a capacity for 220 guests and a nine metre TV screen – the largest in the Central Coast. “When people go to the stadium for the A-League or for the NRL or other events, they will be attracted to come over to the club to start and finish their time out,” Camilleri said. Following the theme of large-scale offerings, guests can order from any of the 80 beers on tap. “We have the largest amount of tap beer outside of Sydney, at this stage,” Camilleri said. In addition, the Arena Sports Lounge boasts large operable glass windows that open up onto urban parkland and the Brisbane Water estuary, which the NSW government have recently invested $10m to reinvigorate. “It’s a magical spot and opens right up. For the 70 years the club’s been operating, it’s been boarded up by brickwork,” Camilleri said. The new foyer
Summer 2023/24 / 35
FEATURE / CEO Profile
The new spaces were designed to be closer together
Members first Camillieri is passionate about providing to the club’s members. “The club is owned by its members, and we’re providing a facility that they will be proud of to come to, to bring their families and friends to, and be part of. We have up to three and four generations of members coming through,” he said. One such way that the renovations have recognised the members is through a historical project. “We have done a bit of a history tribute to the founding group of members when they started this site over 60 years ago, and it’s a series of professional photographs that were taken at the time,” Camillieri said. Camilleri hopes that the new offerings on the club’s ground floor will help bolster the membership numbers, especially after membership losses during the pandemic. to the community and that’s the reason why
employer and attributes the large number
people through covid and we feel that we’re
“We have about 45,000 members. We lost
they pushed fairly heavily. It’s been a real
of applicants to the local excitement about
going to build those numbers back up again.
pleasure working with a group of professional
the renovated club.
We’d like to get up to about 60,000-65,000,”
people in that light,” Camillieri said.
he said.
“It’s always been difficult, especially
The positive response to the venue has
post-covid to find people to work. To
The board has also been incredibly
also been seen in the impressive number
get 300 people apply for roles has been
supportive of the changes to the club.
of job applications to work at the venue.
quite rewarding. You can see how well
The club went from 90 staff members
the renovations are going to fit into the
to get change within the business and they
to 150, and received 300 applicants for
community if the people want to work here,”
knew that they had to change what we offer
roles. Camilleri is proud to be a local
he said.
“They’ve been a driving force. They wanted
36 / Club Management
FEATURE / Development
Not your average club space
Multi-seasonal spaces put a contemporary twist on the casual club approach at The Sherwood. By Molly Nicholas. The Sherwood’s tavern-style layout
TAKING UP RESIDENCE in Southwest Sydney’s former Wests Tennis Club, The Sherwood opened its doors in November
welcoming members old and new to enjoy alfresco dining and live entertainment year-round.
As the newest addition to the Wests Group Macarthur portfolio,
The Sherwood is situated a short distance from the Western
Suburbs League Club on Leumeah Road and sits in the shadow of Campbelltown Stadium.
Under the helm of venue manager Julia Maulguet, The Sherwood
brings an immersive sport viewing and open-air dining experience to a pub style venue. Licensed for over 850 patrons, the venue centres
around a main bar at the heart of the venue servicing communal indoor and outdoor dining spaces with an 11sqm sports viewing screen. Daniel Perkiss, CEO of Wests Group Macarthur, shared his
excitement about the opening, which marks a new milestone direction for the group.
“Wests is incredibly proud of the brand and the venue, and
excited about the future. It is a dynamic new venue, with a great vibe and is set to deliver a solid offering of fantastic food, great
prices, entertainment, and promotions to keep visitors coming back for more.
“The Sherwood offers a great casual alternative for the non-
traditional clubgoer including the younger demographic, local trades
and professionals, and travelling social groups as well as sports-loving crowds who are more comfortable in a casual pub-style setting.”
Speaking about the choice to demolish the Tennis Club to make
way for the new venue, Perkiss explains that it was in need of a
refresh and capacity increase to be brought in line with the quality offering of the other Wests venues. With multimillion-dollar 38 / Club Management
FEATURE / Development
investment, the space has been transformed into
Refreshing renovation
Tennis Club that once occupied it.
was made to create connected spaces with a multi-
a venue that is entirely unrecognisable from the
When conceptualising the new venue, the decision
“Wests Group Macarthur amalgamated with
seasonal element and connection to the outdoors.
the Tennis Club in 2007 and ran the operation of the clubhouse, tennis courts, tennis shop, function rooms, and a successful Chinese restaurant over many years.
The Sherwood offers a great
casual alternative for the nontraditional clubgoer
including
the younger
demographic,
local trades and professionals.
Daniel Perkiss, CEO, Wests Group Macarthur
“The Tennis Club was closed at the same time
as Covid closures in 2020. When trade started
to resume, rather than reopen the former club, Wests took the opportunity to kick start the
construction on a promise to bring our members something new, exciting, and not seen before from Wests Group Developments.
“Curtin Architects were appointed to complete
this development having worked on major
renovations at Wests League Club and up to 20 other projects of varying size and complexity within the Wests Group portfolio.
“Curtin appointed interior designer Ruth Harris
Comprising a large courtyard, indoor-outdoor dining areas and a sports lounge, the venue is finished with a classic retro design style.
Perkiss said: “A great alternative to the regular
club layout of multi-level, breakout rooms and multiple eateries, The Sherwood is a vibrant, modern venue offering an impressive open-
plan design, a main central bar with a focus on
communal dining, sports viewing and an indooroutdoor courtyard.
“Our team has achieved a tavern style open
feel, complemented by an enormous four-anda-half metre by two-and-a-half metre outdoor
screen to deliver optimum sports viewing and ontrend dining in a package not traditionally seen by club operators.
“The Sherwood delivers an up-to-the-minute
from Redwah Design Studio to collaborate on
venue aesthetic with an eclectic mix of colours,
hospitality, and commercial design that has been
gently to retro theming with various floral
The Sherwood project for her inspiring take on
nurtured by a lifetime of immersive international travel and creative exploration.”
textures, and patterns. The brand style nods
patterns, lighting, and tiles that are trendy and modern but in a familiar, nostalgic way.”
Summer 2023/24 / 39
FEATURE / Development
As part of Wests Group’s commitment to community, the
design references the local area with a map of Campbelltown
incorporated into the exterior panelling and carpet in addition to Robin Hood-inspired features including a large graffiti style mural by local artist Joe Quilter.
“The mix of premium finishes were selected for durability
with references to the surrounding environment including
perforated mesh screens reflecting the tennis courts next door, greens and teals of the landscape woven through the interior and exterior, and natural materials like marble and wood to help ground the space,” added Perkiss.
“Gaming delivers a new experience with a spacious mix of
light tones in the joinery, bronzed patterned panelling, and
impressive LED offerings with generous booths and premium
lighting and chairs creating an opulent gaming experience in a casual venue environment.”
Accompanying the retro design choices is a food and
beverage experience reminiscent of a nostalgic milk bar.
Borrowing familiar flavours from classic club menus, the menu features share plates, snacks and mains, including an entire section dedicated to hand-smashed burgers.
Share-style dishes feature prominently including classics such
as beef nachos, pork belly cubes and chicken wings, and refined options such as Roku gin cured kingfish. Complementing the
selection of signature Sherwood dishes is a cocktail menu, wine list and wide selection of tap beers.
By putting a modern spin on the classic club offering,
Wests Group sets out to broaden its appeal and attract a
diverse demographic. Although The Sherwood will honour the values and traditions of the club industry, Perkiss says
that a contemporary and casual approach will appeal to the local demographic.
“The Sherwood is the perfect destination venue primarily
targeted at 18–35-year-olds and the young at heart looking
for premium live music, the latest trends in food and a great casual atmosphere.
“In addition to targeting a new demographic interested in
good times and good vibes, The Sherwood will also appeal to the true locals and multi-generational groups familiar
with the former Wests Tennis Club. It will also offer specials and promotions representing great value with full access to
West’s impressive group-wide promotions as well as promote a great precinct experience for those attending sport at Campbelltown Stadium.”
“We are positioning the venue as another new and exciting
place for them to enjoy. We aim to be considered another local, where we welcome new and old to enjoy the high standard of
food, customer service and experience our members have come to expect from Wests Group Macarthur venues.
“We want the Sherwood to be a destination people are
excited about and keep coming back to week after week.” 40 / Club Management
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FEATURE / Bistro Classics
A classic dining experience The Precinct at Norths Leagues & Services Club
42 / Club Management
The new menu by Sammy Carbone at Bankstown Golf Club
FEATURE / Bistro Classics
Deb Jackson speaks to some of the finest clubs and RSLs around the country for advice on creating an awardwinning bistro menu and experience.
WHETHER IT’S A Sunday roast, a chicken
at the Community Clubs Victoria awards, and
Australian than heading down to the local club or
and seafood, meats, burgers, and a range of
parma, or fish and chips, there is nothing more
RSL for a meal with family and friends. But with
peoples’ palates evolving towards either a cleaner
the menu offers an extensive selection of pasta vegetarian options.
Donnolley says that a major driver of new
or sometimes more adventurous style, how can
menu items is the weekly specials board, which
the spot for a wide range of patrons?
new dishes.
club bistros ensure that their menus are hitting Club Management spoke to clubs around the
is a great place to trial and experiment with
“My team all contribute to weekly specials
country to find out how they have curated their
as well as menu ideas. As we have a larger
a unique offering.
of cultural and levels of experience, gained
award-winning menus to have broad appeal and Michael Donnolley, head chef at Rosebud
RSL in regional Victoria, whose award-winning menu offers a wide assortment of meals
including the classics, said it can be a challenge to strike the perfect balance between offering enough variety to guests, while ensuring his kitchen staff isn’t overwhelmed.
Rosebud RSL was the recent joint winner
for Best Community Club Bistro/Restaurant
than normal team of chefs and a vast variety in a myriad of hospitality/catering settings,
it allows us to introduce new and sometimes
exotic dishes that are generally not common on pub/club menus.
“As much thought however goes into each
individual section’s workload and expected
output. Staff in their areas need time for prep/ presentation so their workloads are constantly reviewed, and while we try to keep our menu
Summer 2023/24 / 43
FEATURE / Bistro Classics
A selection of classic dishes from Rosebud RSL
Perfecting the menu Michael Donnolley, head chef at Rosebud RSL says that trying to “fit perfection” into a menu of 30-40 options can be challenging from a variety point of view and that staying on trend without betraying the classics can be a challenge, but he offers up five key points of advice: 1.
Know your demographic.
2.
Research other venues that are doing well and see what they are offering.
3.
Think about whether your demographic is locked in, or whether you have other influences such as: a tourist market, young families moving into the area, seasonal events where you can be more adventurous, and reap the results.
4.
Most importantly, think about your team’s skill level and their equipment options. These two go hand in hand. Sometimes if you are not blessed with one or both the menu needs to be adjusted accordingly.
5.
Lastly, consider your pricing. It must be fair and reasonable.
as diverse and different as possible, our specials board can be a major driver of new dishes,” he says.
Sammy Carbone, head chef at Bankstown Golf Club, which
has recently undergone a summer menu refresh, also uses the
weekly specials as tool to find out what is hitting the spot with the club’s members.
“I always use the specials as a trial period to see what sells and
what doesn’t and then depending on the season, we’ll take that into
consideration for our next menu. I like to change the menu twice a year,
so we’ve got Autumn/Winter and Summer/Spring, and if something has worked particularly well on our specials board, then we’ll definitely be adding it to the next menu,” he said.
And when it comes to maintaining smooth operations within the
kitchen, Carbone’s advice is to utilise ingredients that overlap between menu items, to minimise prep and food wastage.
“What I mean by that is to think about an ingredient, so bacon for
example. I already know that I need bacon for my Caesar Salad, so I’ll make sure to also utilise bacon somewhere else in my menu or on my
specials. That might mean including something like a Carbonara on the specials board, and this way I’m not creating extra prep for my kitchen staff,” he says.
Is there such thing as too much variety? When it comes to staple menu items like burgers and pizzas, it is typical for a bistro to offer more than one variety. But is there such thing as
having too much variety? According to Donnolley at Rosebud RSL, too much variety can be a curse.
He says: “Generally I would accept that a beef, chicken, and
vegetarian burger is the limit. A sports bar orientated menu may comprise of a couple more and might include a steak sandwich,
club sandwich or a cheeseburger, but there are plenty of specialty
burger places out there offering six, 10 and more varieties. I feel we need to offer our patrons a taste of a variety of dishes rather than
pigeonholing ourselves as having too many burgers or capitalising in the one stream.” 44 / Club Management
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FEATURE / Bistro Classics
“As with any menu, the food needs to be consistent. Customers should be able to come back and enjoy the same meal,
just as much as the last time they had it at the venue. Consistency is key.”
Jackson Donaldson, GM Food Services, Ocean Grove Bowling Club
Classic desserts are elevated in presentation at the award-winning Ocean Grove Bowling Club
Speaking from experience, Troy Young, general manager at
Norths Leagues & Services Club, says that offering too much variety can be problematic from an operational perspective.
“When we first launched The Precinct, our menu was pretty
extensive, to the point where there was almost too much choice.
Initially there was more than 120 meal options, which to consumers
“The ‘vegan movement’, and I say movement as it is not just a
looked fantastic, but from an operational point of view it wasn’t
trend, is becoming a most popular addition to our menus,” he says.
current menu is fantastic,” he says.
long way from the offerings of 30-40 years ago. The modern diner
Club (OGBC) agrees, saying that there is such thing as too much
the expectation is not for what in days gone by was a simple
quite hitting the mark. So, we have refined it quite a lot and our Jackson Donaldson, GM Food Services at Ocean Grove Bowling
variety and that consistency is key.
OGBC was the other joint winner for Best Community Club
“The diet of our clientele has changed dramatically [and is] a
is more learned and informed now so, say in the case of a vegan, vegetarian stir fry.
“At Rosebud RSL we offer on our current menu Golden Lentil Dahl
Bistro/Restaurant alongside Rosebud RSL at the Community Clubs
with a turmeric roasted cauliflower coconut yoghurt and coriander
international lean to it.
pickled vegetables and Asian inspired salad; which all do reasonably
Victoria awards, and it offers an extensive bistro menu with an
“When it comes to burgers and steaks there definitely can be too
much variety,” says Donaldson. “You want to make sure that there
is a smaller number of these items. At OGBC, we make sure that the quality is to a consistent high standard with every meal we serve.
“It’s important to have your own traditional version,” Donaldson
says. “As with any menu, the food needs to be consistent. Customers should be able to come back and enjoy the same meal, just as much as the last time they had it at the venue. Consistency is key.”
The vegan movement At Rosebud RSL, steaks, parmas, burgers and seafood are the best-
selling meals on the bistro menu, but Donnolley says that he’s been noticing an increased demand for vegan and vegetarian options. 46 / Club Management
mint chutney; Bang Bang Cauliflower; and Zucchini Tonkatsu with well. A good vegan menu for a venue of our size makes us a ‘go-to’
place for groups. For example, a table of 10 going out for dinner will have a variety of dietary needs so if we can appeal to the broader cross section then people feel catered for and comfortable.”
Further to the vegan movement, chefs are seeing more people
requesting gluten-free meals, and this is taken very seriously at Norths Leagues & Services Club, according to Young.
“There is obviously a huge difference between someone who
prefers to avoid gluten and someone who is celiac and can’t have
it at all. So, we have a separate gluten-free fryer in the back of the kitchen, which is dedicated to cooking chips and things for our
members and guests who are completely celiac. We make sure to ask our guests if there are completely gluten-free, so our kitchen
FEATURE / Bistro Classics
Left image: Asian dishes have proven very popular at The Precinct
staff know exactly what level there needs to
Asian kitchen being cooked by
really try to accommodate as many of our patrons
Asian style meals for years.
be and where the food needs to be cooked. We as much as we possibly can,” he says.
Elevating the experience Norths Leagues & Services Club’s restaurant, The Precinct, features four separate kitchens, each offering a different cuisine, including Italian,
The Grill, Asian, and Smokehouse, so there is something for everyone on offer.
James Bennett, marketing manager at Norths
Leagues, explained to Club Management, that
this leads to a very “well-oiled machine” where
chefs who have been cooking
“Our executive chef Hossein
Moshtaghi runs an incredibly
well-oiled machine in the kitchen
and has a really fantastic group of
chefs who know the menu back to front. But also, on that, the menu has plenty of variety throughout it and we are really trying to
embrace that shared style of eating among our patrons.
“What we’ve been able to bring to the table
the meals are split between all four kitchens and
here is very unique to licenced clubs here
share it amongst themselves.
success,” says Bennett.
members can order exactly what they want and “We’re quite unique here where we have two
in Queensland and it’s been an outstanding Over at Rosebud RSL, the bistro is a warm and
real demographic splits. We’ve got our club
friendly place to dine with comfortable and well-
and lunchtime but at lunchtime we have them
easy access.
classics menu, which we run at both dinner
starting at $10.90. So, we see a lot of seniors and
spaced seating in a modern environment with
Donnolley explains that communication between
older Australians coming in and a lot of parents
front of house, bar and kitchen staff is essential in
grab those. I think it’s really where we’re seeing
“The customer has a valid expectation that
with young kids popping in on the weekends to people looking for value with the cost-of-living crisis that’s happening at the moment.
“Then when we get into the evening, we see
a real mix of cuisines being ordered. Steaks are
giving the customer a superior overall experience. if they choose to dine with you that they will
be fed in a reasonable time and that they will
receive a quality meal that is well presented, so
communication between front of house and the
“Honestly, it’s
just consistency, service, cost for the members,
but also a great
culture within the back and front
house teams. If
you can get all of that right, then you’re onto an
kitchen is essential.”
absolute winner.”
from our Asian kitchen, which is particularly
bookings and control the walk-ins all to a level
General Manager, Norths
have a really authentic offering through the
all efficiently display their hospitality skills and
always popular but we’re also seeing a lot of
the more unique dishes being ordered, such as popular on Friday and Saturday nights. We
48 / Club Management
He says it’s important to monitor the
that front of house, bar and kitchen staff can
Troy Young, Leagues & Services Club
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FEATURE / Bistro Classics
A shared mentality At Norths Leagues & Services Club’s restaurant, The Precinct, tables are pre-set with side plates and cutlery, to encourage a shared dining experience. The Precinct features four separate kitchens, each offering a different cuisine, including Italian, The Grill, Asian, and Smokehouse, so there is something for everyone on offer. James Bennett, marketing manager at Norths Leagues, explained to Club Management why the club is encouraging patrons to enjoy this more communal or family-style of dining. “When you think of all these wonderful, authentic dishes from around the world, people form amazing memories around food. For example, when you consider the Italians or the Mediterranean, there is usually all this incredible food in the centre of the table and people just grab what they want and share it amongst themselves,” he explained. “In our dining space, we have side plates and cutlery all set and ready to go on the tables, so if one meal comes out and you think ‘ooh, that looks good’, you’ve got everything ready to pinch a little bit. That’s what we’ve tried to embrace here as much as we possibly can, and it’s resonated well with our members.”
Bistro Piazza at Bankstown Golf Club
exceed the expectation of the customer’s overall experience.
“No one likes waiting unnecessary times
for their meal or standing six deep at the
bar struggling to get a drink. It’s better to service the patrons you can adequately
and respectfully rather than destroy their
experience with the venue, if they felt they
were packed in and just a number,” he says. OGBC’s Donaldson agrees, saying that
making sure the kitchen has a great flow
is essential to ensuring that variety can be delivered, and delivered well.
“[Having a great flow in the kitchen]
helps to ensure that not only are the meals made in a consistent timely manner whilst
maintaining a high quality, but also ensures that the staff are not feeling overwhelmed
in the process, due to the smooth structure,” says Donaldson.
In order to have a good understanding
up and if there’s anything I can suggest to
and dining space, Carbone at Bankstown
always let them work with the way that they
of operations in all parts of the kitchen
Golf Club likes to spend time in all areas
of kitchen operations, to ensure things are running smoothly.
“I’ll never stay in one spot,” he says. “I
work with them and never against them,” says Carbone.
When asked for his top tips on creating the
perfect club bistro menu and overall dining
out of cold order and there’s nothing for the
this advice, which sums things up perfectly:
grill, then I tell my staff that the grill team
needs to go and help out with cold orders.
50 / Club Management
find easier. I always tell my chefs that I will
always tell my staff that there are no borders
between stations. If all the orders are coming
Tables at The Precinct in Norths Leagues & Services Club are pre-set with side plates to encourage shared dining
make the section run more efficiently. But I
“Every week, or even daily I try and go and
spend at least half an hour, or even the whole shift in another section to see how they set
experience, Norths Leagues’ Young offered
“Honestly, it’s just consistency, service, cost for the members, but also a great culture
within the back and front house teams. If you can get all of that right, then you’re onto an absolute winner.”
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Karam at the Cabra-Vale Diggers construction site
IN FOCUS / Culinary leadership
Cabra-Vale Diggers will evolve into a resort-style hub under its masterplan
Delicious new direction for
Cabra-Vale Diggers Culinary innovation is leading the redevelopment of Cabra-Vale Diggers Group, with acclaimed chef Dany Karam at the helm. By Brydie Allen.
FOOD IS TAKING a front row seat for the
Demonstrating the commitment to these goals,
group continues to cement its role as an innovative
on acclaimed chef Dany Karam to the role of
redevelopment plan of Cabra-Vale Diggers, as the industry leader of the Sydney club landscape.
In 2017, Cabra-Vale Diggers launched celebrated
Asian fusion precinct District 8, one of the most
exciting and ambitious projects in the club’s history. The precinct invited guests to journey through South East Asia without leaving the suburb of
Canley Vale, thanks to a number of food options and stations, as well as à la carte restaurant
Horizon. Represented along the way in this journey
culinary ambassador, a role which will help
the club deliver exceptional dining experiences through the redevelopment and beyond. It’s all part of Cabra-Vale Diggers’ ambition to
reshape the landscape of dining, leisure and
entertainment in South West Sydney, and prove
that world-class culinary delights don’t need to be confined solely to the city’s CBD.
Karam said it was this mission, as well as
are the cuisines of Vietnam, Thailand, China, Laos,
the vision behind it from the club’s CEO Boris
at the time and continues to be a favourite among
with the redevelopment.
Cambodia and Myanmar. The move was celebrated guests, proving incredibly popular year-round and
Belevski, that interested him in being involved Originally announcing the partnership, Karam
drawing crowds every day.
said: “This collaboration presents an incredible
redevelopment plan aim to build on this success,
of culinary innovation and create unforgettable
The coming stages of the Cabra-Vale Diggers
with culinary experiences playing a key part. 52 / Club Management
Cabra-Vale Diggers Group this year brought
opportunity to continue to push the boundaries dining experiences.
IN FOCUS / Culinary leadership
“I’m looking forward to bringing my passion for exceptional produce
and culinary exploration to what will be an esteemed establishment,
and together, we will add another layer of excellence that you would
normally expect from a CBD establishment, but in South West Sydney.” Already with this journey, Karam has assisted with the recently
launched restaurant Bistro 1925, named to pay homage to the
heritage year in which the club was founded. Honouring the club’s rich history and culturally diverse membership, the new offering is described as a mediterranean-inspired culinary experience where tradition meets innovation. It combines classic mediterranean
dishes and recipes with modern techniques and quality ingredients, alongside elevated club favourites.
Next up on the menu, Karam will oversee the creation of
two new dining outlets that aim to bring unparalleled culinary
experiences to the area and fill a gap for local communities. They
will include a 160-seat steakhouse and whisky bar; and a 300-seat Italian restaurant, inspired by the Starbuck’s Reserve in Milan. An alignment with the community will be explored in multiple ways
throughout all venues, with Karam hinting at plans for food-focused events like cooking masterclasses.
“We’re trying to create premium dining experiences without
pricing out the local community with overly expensive meals. We
can do this by keeping humble - good food, good ingredients, and supporting local Australian producers,” he said.
“We want people to come here, have a bit of fun and have a good
meal - clubs don’t have to be just about the gaming, it’s more about the experience.
“Food and beverage can create that experience. Instead of needing
Redeveloping excellence The multi-million dollar redevelopment of Cabra-Vale Diggers Group will see the club transformed into a resort-style hub through the five stages of its master plan. Under the plan, the bowling greens, amenities and lounge will be relocated and refreshed, while functions will be well catered to under a bespoke events pavilion. New entry points and parking will make it easy for guests to get around, from the world class new gaming room to the 140 room hotel, complete with a rooftop pool, day spa and state-of-the-art business hub. That’s just a taste of the environment where Karam’s new culinary experiences will fit into, with food an important cornerstone of the plan. “Having Dany Karam join forces with the Cabra-Vale Diggers Group is a testament to our bold vision for the future,” said Boris Belevski, CEO. “Dany’s involvement marks a crucial step as we build a 140-room hotel and introduce new culinary offerings – pivotal elements in our multi-million-dollar construction. This collaboration underscores our club’s progressive approach to offering unparalleled culinary experiences to our valued members and guests.”
to go to the city to have a good meal, you can stay here and we’ll bring that city experience to you.”
In creating an offering that is approachable yet premium,
innovation plays a huge part for Karam. He calls it “simple but not
simple” - focusing on downright delicious dishes that are in-demand, and avoiding complicated over-engineered recipes or concepts. “We’re trying to change the way people look at club food, by
creating a diversity in the offering,” Karam explained.
What does that look like for the menus themselves? At Bistro
1925, you can expect a range of small plates that deliver symphonies of flavours, alongside a range of classic and contemporary pizzas cooked in a specialty oven, with bistro favourites like steak and schnitzel rounding out the menu.
For the new restaurants, Karam said that diversity will continue,
emphasising how they won’t be the typical Italian or steakhouse
venues you might expect. The steakhouse, for example, will have
an exciting menu that features a range of both meat and seafood, cooked with natural fuel and delivered to premium expectations.
Thinking simply about elevating culinary experiences is Karam’s
biggest message to the industry about redefining club food.
He said: “Keep it simple and don’t try to overwork the menu. Some
people try too hard instead of focusing on buying good produce and treating it like the asset it is. Overcomplicating things won’t work.”
Summer 2023/24 / 53
Arely Carrion (second from right) with attendees at Break the Silence: End Domestic Violence launch
FEATURE / Staffing
Mounties Group takes a stand against domestic violence The NSW club group is proving that workplaces can play an important role to help address domestic, family and sexualised violence amongst their staff, members and the wider community. By Brydie Allen.
ONE IN FOUR women in Australia have experienced domestic
A comprehensive approach
average is murdered every nine days by that partner.
intended to be simple yet multifaceted. The first element was to
violence by a current or former partner. Of these, one woman on
The framework around Mounties Group’s DFSV Action Plan is
These sombre statistics illustrate just how pervasive domestic
support employees in the Mounties Group workplace who may
abuse is in our communities. And it’s sobering facts like these
that led NSW club group Mounties Group to step up and take
action against domestic violence. In October, in line with National
be experiencing violence, going beyond the domestic and family leave policy that is required for most clubs.
“We put a call out to employees who had lived experience of
Domestic Violence Awareness Month, the group launched its
domestic violence, and created a working group to help launch
featuring new policies, education, support and resources for staff,
experience of violence is different and everybody’s needs are
Domestic, Family and Sexualised Violence (DFSV) Action Plan, members and communities.
Arely Carrion, executive manager - community at Mounties
Group, heads up the initiative. She led its development after
spending a year working with a domestic violence group (Insight
additional support options, because we know that everybody’s
different. From that, we created about 20 different other [support] options... it was really about how we could support people in our workplace in real time,” Carrion said.
Among the options available for Mounties staff are utilising the
Exchange) speaking to over 100 clubs throughout NSW, QLD and
group’s network of clubs to change working location or arrange
Carrion, the program is also driven from a very personal place,
receiving free legal or financial advice, and much more.
VIC, facilitating education and awareness training sessions. For
having experienced domestic abuse while working in clubs herself. “That was my driver, because I don’t want this to happen to
someone else. And I know it does, because every time I talk to
flexible work conditions, accessing new phones or SIM cards,
From there, the plan then widened to include all staff, to increase
awareness and understanding within the workplace.
“We put our whole team through a training program…Training
people at our local clubs , I get many disclosures,” Carrion said.
was important because the more you understand what it’s like for
experienced domestic violence. For our club, with over 1400 staff,
violence, the more you can focus on creating a workplace culture that
“If we look at the numbers, one in four women have
that means we potentially have 200 of our female employees who have or are experiencing violence… when you put the
statistics into actual numbers, you can see the real impact.”
54 / Club Management
someone who’s experiencing violence or the different forms of
is safe, non-judgmental and compassionate,” Carrion explained.
“I’ve seen it with my own eyes - you can put amazing policies in
place, but if the culture isn’t safe for a person to disclose, they won’t do it. That might be one of the barriers [to accessing help].”
FEATURE / Community Impact
Another important element of the Mounties Group plan is
to complement the support within the workplace with support
outside it as well. This is done through relationships with different
community organisations, based on the demographics and needs of each area.
“We’ve liaised with local organisations in each of our regions to
put support pathways in place. For example, if a staff member on the Central Coast says they need help, we’re aligned with the Central
Coast Domestic Violence Court Advocacy Service. That person will have a direct line to them, and there’s a pathway in place for that person that includes wraparound care,” Carrion said.
The final element to this approach is an extension to the patrons of
Mounties Group clubs. Through in-venue materials, guests can access the relevant resources and support that employees can receive.
Community connection is also fostered by Mounties Group, by
being involved in a variety of external activities to raise awareness and help tackle DFSV. This includes sponsoring events like the Reclaim The Night Festival, funding photography exhibitions
for people who have lived with domestic violence, and holding
education and training for different groups like local football teams.
Important impacts The Mounties activity challenges the idea that DFSV isn’t something that workplaces should address. Considering 55-70 per cent of
people who experience domestic violence are in the paid workforce,
Mounties Group sponsored the Reclaim the Night Festival
As Carrion explained, DFSV plans in workplaces have the ability
to make an impact on those experiencing violence earlier than some other support services potentially could.
“There’s so much pressure on the police and community
organisations to fix the problem. The purpose of what we’re doing is to help people before they get to that crisis stage. They’re still in the workplace, they’re still working. Let’s help them here,” Carrion said.
Getting the industry on board
support from employers can make a life-changing difference.
The response to the Mounties Group DFSV Action Plan has been
family violence is a leading driver of homelessness for women
multiple historic disclosures from people who have experienced
“We have a real problem in our country where domestic and
where victims of violence have two choices. They either leave the perpetrator and become homeless, or they go back to the perpetrator,” Carrion said.
“Things like better support options, education, and culture, all
those things combined will ensure that a person who’s experiencing violence in the workplace can remain financially independent, and that will ultimately help stop the cycle of violence.”
Sallianne Faulkner (right) leading a discussion at Break the Silence: End Domestic Violence
extremely positive so far, with Carrion noting there have been violence, and multiple examples of those who are currently experiencing it and have received help via the plan.
While there was initially some scepticism from the clubs industry
about looking internally to help address DFSV, Carrion said there
has been a shift, and that Mounties Group can be seen as a positive case study about coming together to make a difference.
“There are many clubs, not just Mounties, who are doing some
really good things. They’ve aligned with women’s community
groups to build shelters, they’re supporting their community. But I think there is a very limited focus on our actual employees. A
lot of the time we may give money to other organisations [to help address DFSV], but are we looking at our own? Are we looking
internally at what’s happening inside our venues?” Carrion said.
“My goal is to get the whole industry - our industry peak bodies,
associations and clubs - to make a commitment on this issue and play a leading role.
“People want to help, but sometimes they just don’t know how.
They don’t want to say or do the wrong thing, so they choose to
say/do nothing. But let’s talk about it. Let’s educate ourselves and
become more aware, so that we are more informed and can help.”
Find the Mounties Group DFSV Action Plan and Support Resources
on the group’s website at: https://mountiesgroup.com.au/domesticfamily-violence-support
Summer 2023/24 / 55
FEATURE / Regent St Pavilion
GM Tomasz Pytraczyk
56 / Club Management
FEATURE / Regent St Pavilion
The al fresco area at Regent St Pavilion
Backyard barbecue feel
With an updated outdoor space and venue rebrand, Regent St Pavilion is reaching out to a broader client base. By Caoimhe Hanrahan-Lawrence.
FORMERLY NAMED THE Regents Park Bowling
Family appeal
Western Sydney suburb of Regents Park, and
has updated its offering, transforming an
Club, the Regent St Pavilion is located in the
Alongside the name change, Regent St Pavilion
part of the DOOLEYS Group portfolio. The club
underutilised bowling green into an alfresco
has recently introduced a large alfresco dining area and kids play area, a renovation that the venue’s general manager Tomasz Pytraczyk
said was important in responding to changing
dining area, featuring a pop-up bar and kids play area. This new offering was introduced to draw in a broader clientele to the venue.
“Regents St Pavilion aims to target families
consumer needs.
and individuals seeking a homely atmosphere,
cater to changing circumstances by utilising the
By utilising the outdoor space for alfresco dining
“The aim was to transform the club to better
considerable outdoor area to provide food and beverage and entertainment,” he said.
Pytraczyk has noticed an increased demand for
quality food, value for money and entertainment. and having the dedicated kids area, the goal is to attract a diverse audience,” said Pytraczyk. Luckily, the bowling club members were
outdoor spaces from customers in the post-covid
understanding of the venue’s need to diversify its
more customers to enjoy these spaces.
the bowling green.
period, with the alfresco area providing room for “The board recognised the need to be agile and
offering, and were supportive of the change to “We had an honest conversation with [the
adapt to be a more outdoor-orientated model,
bowlers] and said, ‘Listen, we have three
started coming back to the venue [after covid]
need to do something to help us to attract new
which became very evident when our customers and they preferred the outdoor sections and fresh air,” he said.
The new name also distinguishes the venue
bowling greens, two of which are active. So, we demographics.’ They were very supportive of this idea,” said Pytraczyk.
Renovations began in early June, with the
from other DOOLEYS venues.
venue fully reopened to the public on 28 October.
Regent St on a regular basis and a lot of new
team throughout the project.
“We had a lot of people who visited Dooleys
customers got confused quite often. When
we talk about Dooleys, everyone thinks about Dooleys in Lidcombe, so many times we had
situations with people who booked functions
Pytraczyk is proud of the input of the Dooleys
“I would say all the heavy lifting on everything
was done internally by our staff, our people here, which makes this project so special,” he said. The alfresco area has a bright and
here and half of the family end up here and
casual aesthetic.
Pytraczyk said.
constantly evolving. It’s welcoming and rustic.
half of the family end up at Dooleys Lidcombe,”
“The aesthetic of the Regent St Pavilion is
Summer 2023/24 / 57
FEATURE / Regent St Pavilion
The alfresco area is designed to feel like a backyard barbecue. We’re currently just creating a relaxed, comfortable atmosphere. The
space is injected with life, it’s surrounded by greenery. There is a lot of greenery which brings the soul,” Pytraczyk said.
The all-weather marquee adds some interest to the space and
promises to keep customers engaged with the area over the cooler months.
“We also have the marquee on the bowling green which adds
a touch of the uniqueness to the venue, providing a space where the summer barbecue aesthetics meet with the winter outdoor
fire pit kitchen, creating an impressive and diverse visual appeal,” Pytraczyk said.
A summer success The updated offering has been well received by the local
community, as Pytraczyk explains that it provides a style of venue that Regents Park currently lacks.
“Our members and customers absolutely, absolutely love
this area. The feedback is so positive and encouraging that it’s
overwhelming. […] The versatile seating options, customers love it. The diverse food, customers love it. The new bar offering,
customers have absolutely embraced it. It has been very well
received, and we keep receiving a lot of inquiries to hold functions in our venue, which also [proves] that this whole project is has been very successful so far,” he said.
The next step for the Regent St Pavilion is to increase the
awareness of the venue’s updated offering.
“Our venue is a little bit hidden, so we are working on our
exposure and promoting our venue and ensuring that people hear about it,” Pytraczyk said.
“The goal was to create a bustling and vibrant hub catering to
diverse offering preferences, and from current foot traffic, we can see that we have started achieving this.” 58 / Club Management
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visit our website for Kirsten Tibballs’ no-bake choc berry cheesecake recipe
FEATURE / Racing
More than 260,000 people attended the Melbourne Cup Carnival this year
VRC hails success of Melbourne Cup Carnival This year’s Melbourne Cup Carnival saw mind-boggling numbers of food and beverage consumed – which was all planned out a year in advance. By Cameron Roberts.
HALF A TONNE of lobster and 400 dozen oysters were washed
F&B for everyone
Cup week celebrations.
devoured and more than 14,000 bottles of wine and 20,000 cups of
down with 12,800 bottles of champagne at this year’s Melbourne With more than 260,000 people attending the four-day carnival,
the Victoria Racing Club (VRC) has labelled it a huge success.
A massive driver of the Victorian economy with 16,000 jobs
created, the event is also expected to exceed $400 million in economic benefit to the State.
VRC Chairman, Neil Wilson, said the racing, fashion, food and
entertainment combined to create a truly unique engagement. “The appetite for major events is well and truly back, and
increased attendance across all four days of Cup Week,” he said. “Growth in the free-to-air audience for the Lexus Melbourne
Cup and record digital and social media engagement with the
race indicates that the Melbourne Cup Carnival was once again
The carnival saw 20,000 chicken sandwiches served, 8000 scones coffee consumed.
This year also saw celebrity chef Curtis Stone bringing his
expertise to the Birdcage Enclosure, allowing VRC members and guests to experience fine dining from the Michelin-starred Los Angeles restaurant Gwen.
Curtis Stone Events also delivered Lucky’s, a new corporate
hospitality experience with all-day canapes paired with beverages from VRC partners, including Penfolds, G.H. Mumm and Furphy. More casual options for general punters were also available
in venues like The Ranch, where buffalo wings, pulled pork and loaded fries were more the speed for some racegoers.
VRC executive general manager of operations, James Reid, said
extremely popular across a wide-ranging audience.”
planning for the carnival begins 12 months out.
the flagship of the carnival but planning an event with so many in
retail outlets spread throughout,” he said.
The Melbourne Cup - held on the first Tuesday in November - is
attendance requires a huge lead time for the supply chain. 60 / Club Management
“Flemington Racecourse is a large venue with hospitality and “Given its size, we need to ensure we have adequate temporary
FEATURE / Racing
infrastructure to support the permanent facilities at Flemington.
potential for food wastage and recyclables ending
temporary cold storage facilities used during the
of mind with events at Flemington Racecourse.
“There are more than 150 permanent and
Melbourne Cup Carnival which service more than
racing, it is also a showcase of fashion with
implemented last year continues. About 50,000kg
celebrities who spend the day consuming
premium food and beverage options. From
corporates to restaurants, bars and the member’s areas, Reid said it requires a massive team effort
Melbourne Cup Carnival the following amounts of F&B were consumed: • Half a tonne of lobster • Nearly 5000 oysters • 12,800 bottles of
Floral arrangements from the Melbourne Cup
Carnival were donated to the Royal Melbourne
private corporate areas attracting many
At this year’s
up in landfill so the VRC has sustainability at top
120 restaurants, bars and marquees.”
While many attend the event for the horse
Melbourne Cup Carnival F&B by numbers
With such a large event comes a lot of
Hospital and an initiative to crush glass
of crushed glass was diverted from landfill during last year’s carnival in a partnership with the
racecourse using BottleCycler’s bottle crushing machines year-round.
“When you’re doing a lot of bottle products,
to pull off such a successful service delivery.
particularly champagne bottles and wine
at every price point, we are offering a world-class
particularly for waste,” Reid said.
“We want to make sure that in every venue and
experience,” he said.
Sustainable supply So what learnings can other venues take away from hosting such a huge hospitality event? “Start working with food and beverage
bottles, there’s not a lot of space back-of-house, “BottleCycler’s solution ticked multiple boxes
by allowing waste to be transported offsite more efficiently while also reducing the amount of
usable space required to achieve a 100 per cent glass recycling outcome.”
The VRC also partnered with cleaning
suppliers to order and prepare food and drink
company Cirka and Superyard this year on a
Reid said.
from temporary event structures to community
that can be stored safely ahead of time,”
“Review your supply chain to look for greater
efficiencies, which will also help your budget.”
new initiative to redistribute reusable materials organisations across Melbourne and the wider Victorian region.
champagne • 20,000 chicken
Images courtesy of Victoria Racing Club
sandwiches • 8000 scones • 20,000 cups of coffee • 14,000 bottles of wine
Summer 2023/24 / 61
AWARDS / Clubs SA
62 / Club Management
AWARDS / Clubs SA
ON THE EVENING of 21 October, nearly 500 people from the
club industry gathered for the 2023 Clubs SA Clubs & Community
Awards Gala Dinner at Adelaide Oval. It was an incredible night of celebration, comradery and good old-fashioned fun.
More than 50 finalist clubs and individuals took part in the
nomination and judging process. The winners, while very worthy, were up against extremely tough competition in every category. Clubs SA CEO Peter Apostolopoulos heaped praise both
on the winners, and all the clubs and venues that have made the SA club landscape excel in recent years, supporting their surrounding communities.
“This year not-for-profit sporting and community clubs
Celebrating excellence The outstanding efforts of the South Australia club industry were honoured at the 2023 SA Clubs & Community Awards.
continued to demonstrate their vital importance to their
communities, as evidenced by record attendance numbers and in turn participation.
“With over 39,000 volunteers, 19,800 staff, and $918m
in social contribution by South Australian Clubs to their
communities it is important that the outstanding efforts of the licensed Clubs industry, and of course the people within the
Clubs, are appropriately acknowledged and celebrated. Clubs SA Clubs & Community Awards go a long way towards doing this,” stated Apostolopoulos.
“With yet another year of large nomination numbers and the
highest quality entries, judging has never been more difficult, with all finalists deserving of recognition and accolades.”
The major awards were spread out across South Australia and
various types of clubs, with Small Club of the Year awarded to Goodwood Saints Football Club in Adelaide.
“An incredible achievement that acknowledges the ongoing
contribution of everyone involved in Goodwood Saints Football Club. These awards recognise the tireless commitment to
our values and behaviours on inclusion, care and excellence.
Congratulations to the other winners and finalists,” the club said in a statement.
Medium Club of the Year was awarded to Hectorville Sports &
Community Club in Magill, with judges noting: “The Hectorville Sports & Community Club operates both professionally and ethically and has a commendable business model. With
fortnightly Committee Meetings, a focused strategic direction, a
high level of engagement and respect for their local community, whilst still providing excellent sporting facilities and support.” Large Club of the Year was taken out by The Clubhouse
Tanunda in the Barossa Valley, which also took out Best
Renovation. The judges suggested it was a very difficult category to judge, but nonetheless, they said of Clubhouse Tanunda:
“Needless to say, the judging panel present at the final meeting were unanimous in their decision for this year’s winner. A
beautiful Club, proving that looking outside of the box can often bring huge rewards. Congratulations to The Clubhouse!”
Club Management congratulates all finalists and winners of the
2023 SA Clubs & Community Awards.
Summer 2023/24 / 63
AWARDS / Clubs SA
AND THE WINNERS ARE: Grassroots Sport – Goodwood Saints Football Club Outstanding Community Service – The Croatian Club Inclusiveness – North Haven Surf Life Saving Club Environmental Awareness – Glenelg Golf Club Cook/Apprentice of the Year – Michael Peel, Renmark Club Chef of the Year (joint winners) – Peter Katsaitis, Renmark Club Tara Pollard, Seacliff Surf Life Saving Club Employee of the Year – Kellie Paisley, South Adelaide Football Club Manager of the Year – Karen Gully, Cadell Club Volunteer of the Year – Geoff Burden, Encounter Bay Football Club Best Bar Environment – The Clubhouse, Tanunda Club Best Function/Event Venue – Club Marion, Marion Sports & Community Club Best Dining (Café/Bistro) – Renmark Club Best Gaming – The Murray Bridge Club Best Club Refurbishment – The Clubhouse, Tanunda Club Sporting Club of the Year – Goodwood Saints Football Club Club of the Year (Small) – North Haven Surf Life Saving Club Club of the Year (Medium) – Hectorville Sports & Community Club Club of the Year (Large) – The Clubhouse, Tanunda Club
64 / Club Management
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Q&A / XXXXXXXX
Donna Watson really enjoys interacting with members and guests at
Q&A Donna Watson has just celebrated 25 years of employment with Carina Leagues Club, where she’s held a number of member-facing roles.
Carina Leagues Club, helping to build the first and last impressions of the club from her role in reception. What’s your current role at Carina Leagues Club? What does your day-to-day involve? Current role is receptionist and EGM clearance. [That involves] meeting and greeting of members and guests, processing renewals and new members,
providing information. Membership data entry. Signing in children to our very
popular Lucky’s Playland and sending them down the slide. Bottle shop sales too.
What was your first role at Carina Leagues Club, and what drew you to the club initially? My first role was TAB and bar attendant. At the time I was living in Carina so proximity initially drew me to the club.
What are the various roles you’ve had at the club, and what has been your favourite? TAB and Bar Attendant, Gaming Attendant, Function Supervisor, Duty Supervisor, Restaurant Servery and Pass, and Reception.
My favourite is reception as it gives me time to catch up with long-time members
and hopefully brighten their day. I also believe that it’s a very important area of the club as it establishes first and last impressions to our members and guests.
In your 25 years, what have been the biggest changes you’ve seen made to the club? Definitely the advances in technology in all aspects from gaming to F&B, member loyalty and human resources. Management has always very open to trying new Donna Watson with Carina Leagues Club GM Adam Wiencke, celebrating her 25 years with the club
Donna Watson Reception, Carina Leagues Club
systems and we are often the first to trial and introduce the latest in club tech.
What’s one favourite memory you have at working at the club? There’s so many to choose from. We have a long-time member who everyone
adores. She turned 105 recently. Every year when she comes in for her birthday, we make a big deal and spoil her with a cake and decorations. She loves it. Fills the heart.
What do you consider to be your greatest achievement at Carina Leagues Club? Very simply the relationships I have fostered and nurtured with our members and staff. I get great satisfaction in putting a smile on people’s faces.
How do you like to spend your time outside of work? I enjoy gardening, reading true crime and thrillers. Spending time with friends
and family, especially my two teenage children who are genuinely good humans.
What advice would you give to Donna starting out at Carina Leagues Club 25 years ago? Take pride in your work, even the little things that seem inconsequential. Treat everyone equally and with kindness.
Smile more, worry less. Positivity is infectious and happiness is a choice.
66 / Club Management
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