Club Management Summer 2024-2025

2025 TRENDS

From designing multi-use spaces to global street food, these are the strategies clubs are implementing in the new year.

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Signing in

As summer arrives, it’s time to reap the rewards of a transformative 2024 – one that’s been all about embracing change, growth, and renewed focus on community.

AS WE FIND ourselves approaching the end of 2024, I can hardly believe how quickly the year has flown by. It’s been a whirlwind first year as editor of Club Management, and I’ve learned so much along the way. What’s struck me most is just how close-knit, welcoming, and warm the clubs industry truly is. From day one, everyone I’ve met has been incredibly generous with their time, ideas, and insights. This spirit of sharing has been inspiring, especially as clubs navigate the everchanging landscape.

A great example of this willingness to collaborate is our 2025 Trends feature. We reached out to club operators across the board, and the response was overwhelming. Everyone was eager to share what they see is on the horizon for next year, offering valuable advice for any club looking to make a change or are perhaps unsure of where to begin. I hope this piece sparks new ideas and helps guide you as you plan ahead.

Speaking of change, one of my favourite stories in this issue is about The Concord. After almost facing closure, this club has made a remarkable

comeback. The club’s journey is a testament to the resilience that defines this industry.

Beyond individual success stories, we also explore how clubs are now catering to multigenerational patrons – from toddlers to retirees – to keep up with the changing expectations of what a club can be. It’s no longer just a space for older patrons; instead, it’s about providing entertainment and experiences for the whole family, whether it’s offering family-friendly dining options or kids’ activities or spaces that appeal to younger crowds.

As 2024 draws to a close, we’re also celebrating the industry’s achievements, with award season continuing in full swing. It’s been a fantastic year, and I’m grateful to have been part of it. Here’s to an even better 2025. Merry Christmas and Happy New Year!

Signing out.

Aimee

Editor, Club Management aimee@intermedia.com.au 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

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

Editor: Aimee Chanthadavong aimee@intermedia.com.au

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

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

Clubs are no longer just a space for older patrons; instead, it’s about providing entertainment and experiences for the whole family.

Cover Image: Currumbin RSL

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Regulars

12 / News Briefs:

Club news from across the country.

24 / The Foyer:

The best new products on the market.

26 / The Bar:

Fantastic new drinks products to stock behind the bar.

28 / On The Big Screen:

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

66 / Q&A:

Dee Why RSL people and culture business partner Daniel Blake reflects on how a wealth of career opportunities exists within the clubs sector.

Features

30 / CEO Profile:

He might be new to the role, but Cronulla RSL CEO Nathan Whiteside is already rolling up his sleeves to drive the club forward.

34 / 2025 Trends:

Club operators share what new ideas and strategies they plan to implement in the new year.

SUMMER 2024/2025

44 / Family Entertainment:

See how clubs are evolving into spaces for multiple generations.

58 / Retirement Villages:

Could clubs plays a role in helping Australia ease the housing crisis?

Food And Beverage

48 / Menu Classics:

Steaks and schnitzels remain favourites, but clubs are adding fresh flavours and techniques to keep patrons coming back.

52 / Chef Profile:

Currumbin RSL executive chef Andy Dutton is winning patrons over with the use of local produce and Asian-inspired flavours.

Redevelopment

54 / The Concord:

Discover how The Croatian Club has evolved into The Concord, a modern community club.

In Focus

20 / RSL & SCA Conference:

The 23rd annual conference set the stage for discussions, networking, and workshops on the challenges and opportunities facing clubs today.

60 / West HQ Jubilee:

A look back at how this Western Sydney establishment earned its title as ‘The Vegas of the West’ over its 60-year history.

Events and Awards

18 / ClubsACT:

Canberra’s best clubs were celebrated at the 2024 ClubsACT Clubs & Community Awards.

22 / THA:

Tasmania’s top hospitality winners celebrated at the 2024 THA Awards for Excellence.

62 / Clubs SA:

South Australian clubs celebrated in spectacular fashion at the 2024 Clubs SA Clubs & Community Awards.

64 / Clubs WA:

The resilience and community spirit of Western Australia’s clubs were on display at the 2024 WA Club Industry Awards for Excellence.

In the

What’s happening in clubs across Australia

Clubs lead the charge against domestic violence

MORE THAN 50 clubs from across New South Wales, Queensland, Victoria, and the ACT have joined forces to take on one of Australia’s most pressing issues: domestic and family violence. These clubs, brought together by Mounties Group, formed a club industry prevention committee with a shared vision: to build a community where every individual is respected, supported, and where clubs are recognised as trusted safe spaces.

The formation of this committee was announced at a landmark free two-day training session focused on domestic violence prevention, a first of its kind in the club industry, hosted by Mounties Group. Representatives from each of the clubs, along with their staff, attended the training to gain practical guidance on how to implement strategies for supporting victims and preventing violence within their venues.

“It is more important than ever that we, as an industry, take proactive action in supporting our workforce and community, but also that we begin the difficult and somewhat uncomfortable discussions about the products and services that we offer,” Mounties Group community engagement manager Arely Carrion said.

“How do these products and services contribute as drivers of violence, and what can we do as an industry, a workplace, and a club, to minimise this risk in the back of our mind, knowing that we must never lose sight of the fact that violence is a choice, and everyone can choose non-violence in all relationships or situations? We must not fall into the trap of excusing the actions of violence and abuse.”

Dale Hunt, CEO of Mounties Group, underscored the urgency of this initiative.

“When you consider that 10 years ago the government announced that domestic violence is a national crisis, and here we are, a decade later, and one in four women are

still experiencing domestic violence, there simply hasn’t been enough help,” he said.

“II’s not a matter anymore of saying that’s the government’s job, or that’s the certain other groups jobs, it’s time for us all, as a community, as people that care about each other, to come together and finally deal with a national crisis.”

The training was designed to equip club leaders and staff with the knowledge to recognise the signs of domestic violence, provide support, and become proactive in the fight against abuse. The committee members are now tasked with taking what they learned and implementing it across their venues to make a lasting impact.

NSW Minister for Women Jodie Harrison praised the club industry’s proactive approach to addressing the issue.

“The club industry has got an important part to play ... and we want to partner with you. With everybody working together, we are going to drive down and we’re going to eliminate domestic and family violence. We know that there’s much more to be done. As a government, we are deeply committed to doing this work. As a minister, I am deeply committed to doing this work. We can’t do it without you.”

L-R: The women behind the initiative Gabrielle Morrissey, Arely Carrion and Michelle Pascoe.

Club Southport reopens after $10m transformation

AFTER 20 MONTHS of extensive renovations, Club Southport has officially reopened its doors, unveiling a $10 million transformation that brings a fresh coastalinspired design and modernised facilities to the iconic club.

“Our decision to renovate was driven by a commitment to enhancing community engagement and supporting sustainable growth,” general manager Blair Sleeman said.

“We recognised that we had maximised the potential of our previous facilities, which had become somewhat dated and no longer aligned with our evolving vision for the club.”

The renovation touched nearly every part of the venue’s interior, including the gaming room, main bar, bistro, cafe, function room, front and rear foyers, restrooms, and lifts. One of the most significant updates was increasing the bistro’s capacity from 150 to 400, providing more space for diners while maintaining the relaxed and inviting atmosphere the club is known for.

In addition, a new secure underground carpark was introduced.

Sleeman also noted that the renovations were not just about enhancing the club’s facilities, but also about connecting with the local community.

“We integrated a Southport mural celebrating our postcode, which further connects our venue with the community,” he said.

The design aims to offer patrons an experience akin to an escape to a coastal oasis. Crisp whites, sandy neutrals, vibrant blues, and sunset peach tones are completed by subtle nods to the original Southport railway.

“High-end finishes throughout the venue elevate the ambiance significantly from our previous space, attracting a new demographic who appreciate the refined and sophisticated atmosphere we now offer,” Sleeman said.

The renovation project, which began in November 2022, raised concerns about a

potential loss of momentum, challenging the club’s management team to find innovative ways to sustain and grow sales during the construction period.

Sleeman pointed some of these included hosting events in non-traditional spaces.

“Highlights included a black-tie event featuring the Gold Coast Philharmonic Orchestra on the top level of our threestorey carpark, and a variety of free community events in the adjacent street next to our club with food trucks, live bands, and fireworks, which enabled us to engage a diverse demographic and maintain our growth trajectory,” Sleeman explained.

Since reopening, the feedback from patrons has been overwhelmingly positive. In addition to the community’s warm reception, the club has been honoured with the Master Builders Association Gold Coast Award for Commercial Redevelopment in the $5 to $15 million category.

“This award validates the success of our vision and efforts,” Sleeman said.

Members rally behind Pennant Hills Bowlo revitalisation

FOR YEARS, LIKE many bowling clubs, Pennant Hills Bowling Club – owned by Seven Hills RSL – was struggling. Its membership had dwindled by half due to an ageing member base and rising maintenance costs. While the club saw a surge in casual barefoot bowl players, this rarely translated into committed members.

In response, the club introduced Jack Attack, a lively, fast-paced competition designed to welcome both beginners and seasoned bowlers. Held over four weeks twice a year, Jack Attack runs on Wednesday evenings, deliberately scheduled to cater to people with busy schedules. This shorter, more accessible format has not only revived interest but also given typically casual players a structured competition that goes beyond barefoot bowls.

Since the launch of the program in 2022, the club has gained 20 new members, and a weekly twilight bowl session has become a regular fixture.

“People that love bowls, who want to come and have a midweek bowl, it’s a wonderful way to greet new bowlers who are interested in maybe taking it a step further than barefoot bowl,” said Ian Moyes, a member of the bows committee and key figure behind introducing the program to club.

Beyond Jack Attack, the club has turned its focus towards younger generations by partnering with local schools to introduce schoolaged children to the sport through its youth program.

“We’ve had only three school-aged kids become full-time members so far, but there’s an unbelievable vitality on the greens that wasn’t there before,” Moyes said.

Moyes is optimistic about the program’s long-term impact.

“You may not get them to take up bowls right away, but they’ll be more inclined to come back later. Sometime in the future, a number of these kids will come through and become regular members because they got their start while they were in school.”

Elevate your venue’s sports-viewing experience with Business iQ

Get all the 4K action and content on demand with this game-changing solution from Foxtel.

FOXTEL’S BUSINESS IQ is now available in licensed venues, providing a game-changing tech upgrade for your pub or club. The new tech is set to revolutionise the entertainment experience for your patrons with features that will elevate every match or fixture –whether it’s in the sports bar or the beer garden.

Bring the action to life with 4K

Premium live sports will be available in 4K Ultra High Definition, bringing the action to life in your venue. Key sports available in 4K Ultra HD include all the pub favourites: cricket, AFL, NRL, Formula 1® and netball. It’s bringing the big marks, brutal hits and cover drives through the screen and into your venue.

This summer, every Australian men’s international cricket match will be live in 4K Ultra HD for an exceptional viewing experience.

Non-stop sports content with The Vault

Need to fill the gaps between live sports fixtures? Now you can customise your daily schedule to best suit your patrons with Business iQ’s Sport On Demand library ‘The Vault’. Have a key fixture coming up? Replay the matches in the lead-up. Want to liven up a quieter part of the day? Replay a classic match. Have a regular in that follows a particular team? Tailor the content to suit the crowd.

Offering a wide range of sporting fixtures, events and key programs, keep the most up-to-date and relevant replays on your

screens during off-peak times. Whether your customers have missed a game or want to catch up on pre-game analysis, The Vault ensures your venue always has engaging sporting content to show.

The Vault also helps build anticipation and excitement for upcoming sporting events. Quick access to content such as highlights, interviews, and previews can help create anticipation and atmosphere in your pub or club. With a vast array of content available on demand, give patrons more reason to stay longer while creating a lasting impression of your venue.

Get your message across with on-screen advertising

Business iQ can also help with promoting other revenue-generating activities of your pub. Let your customers know when happy hour is on, what the specials are in the bistro, if you have a prize draw coming up, or when you have a live band playing.

Foxtel Business iQ is fully customisable, so you can create your own digital advertising to display on screen. It’s all managed through an easy-to-use self-service portal, so you can update content quickly without involving your staff in any extra operational tasks.

Elevate your sport viewing atmosphere to the new standard for licensed venues with Business iQ. Call 1300 761 056 or email business.iq@foxtel.com.au for more information and to arrange a demo.

The Vault library allows you to tailor the content to your crowd

Fed up with being the last to know?

Stay up to date! Follow the Club Management Linkedin page for the latest club news in your feed.

Canberra’s community champions honoured

The 2024 ClubsACT Awards celebrated Canberra’s clubs for their vital role in supporting community, culture, and sport across the ACT.

HELD ON MONDAY 28 October at the Canberra Southern Cross Club (CSCC), the 2024 ClubsACT Clubs & Community Awards opened with a keynote address by federal minister Bill Shorten, who commended the clubs for their social, cultural, and sporting contributions to Canberra.

“Politicians should understand and respect what you do,” he said, speaking to a room of Canberra club staff.

“I think by your very existence it symbolises the desire of our community to engage with each other and to look out for each other. What is a club without people?”

During the evening, the CSCC emerged as the standout, taking home three major awards, including the Contribution to Sport, Community Development and Wellbeing Award for its Cupcakes and Conversations initiative, which aims to promote community support and connection.

“We are truly honoured to have been recognised across multiple categories this year. These awards hold a special significance for CSCC, as they reflect not just our commitment to excellence in hospitality and service, but also our

ongoing dedication to the broader community,” CSCC chief executive Matt Walshe said.

Jason Nguyen, CSCC Woden’s central manager, won the Emerging Talent Award, and the club also claimed the top honour of Heart of the Community – Club of the Year (Large Club).

“Jason is a shining example of the future of hospitality leadership. His unwavering commitment to creating memorable experiences for our members, while nurturing strong, collaborative teams, exemplifies the values that CSCC holds dear,” Walshe said.

ClubsACT CEO Craig Shannon praised the calibre of this year’s nominations, noting the challenging selection process.

“All of the nominations we received in every category were of a high quality and there was very little between the winners and other nominees, making it especially tough for the judges,” he said.

Shannon also highlighted the unique role Canberra’s clubs play beyond standard hospitality functions, emphasising their commitment to creating safe spaces, sponsoring events, and

The night opened with a keynote by the Honourable Bill Shorten MP.

Vikings Group walked away with two awards.

Canberra Southern Cross Club CEO Matt Walshe with Canberra Hospital Foundation chair Susan Proctor.

promoting cultural development.

“I think the important thing with our awards is that they don’t aim to recognise the normal things that hospitality venues do as part of their businesses, like selling chips or chicken schnitzels, they really seek to remind the community of the unique role our not-for-profit venues play in sustaining the broader community,” he said.

“These awards highlight the social licence value of our industry. There is no other industry with a core purpose that ensures the provision of safe and free spaces for community gatherings, the sponsorship of sporting and other events and facilities and focuses on cultural development.

“I really think that as a relatively small industry we really punch above our weight in terms of social impact and the unity of our industry. It’s an industry we are very proud of and one I’m honoured to represent.”

And the winners are:

Arts

& Culture Award: Canberra Racing Club, Festival of Speed

The Canberra Festival of Speed an annual celebration of automotive culture and community spirit. By partnering with local charities and community groups, the festival promotes collaboration and networking. It also encourages healthy lifestyles through outdoor activities for families.

Irish Club, Bloomsday

The annual Bloomsday honours the life of Irish writer James Joyce and his iconic novel Ulysses. This year, the club presented The First Bloomsday, an original play written and directed by longtime member Ian Phillips. The success of the production, which was attended by Irish Ambassador Tim Mawe and his wife, drew a large audience and helped reinvigorate the Irish Community Players.

Diversity & Social Inclusion Award:

Eastlake - A safe space for the community to connect and grow.

• The Rotary Club of Gungahlin

• The Yeribi View Club

• The Men’s Table

Education, Learning & Development Award

Vikings – The transformative power of education enhances individuals’ lives across all age groups

Cadet program

• Apprentice chef program

• ASBA/Headstart Program

• School Scholarship Program

Contribution to Sport, Community Development & Wellbeing Award

CSCC – Cupcakes & Conversations

In support of RU OK? Day, the club aimed to normalise conversations around mental health among staff through an initiative led by its employee representative group, CRUX. In preparation for the event 150 cupcakes were baked by CSCC’s in-house pastry chef and distributed across all five venues by CRUX and executives.

Sustainability & Environment Award

Ainslie – Greener Fairways, Stronger Community: Gungahlin Lakes Golf Club’s Commitment to Environmental Stewardship and Community Wellbeing

The Gungahlin Lakes Golf Club completed a $1.3 million water irrigation upgrade, underscoring its commitment to environmental sustainability and community wellbeing. The project, which began in 2014 and finished in 2024, enhances operational efficiency by reducing water usage, energy consumption, and improving course playability. Beyond the golf course, the project benefits the local community by protecting local wildlife and maintaining a self-sufficient water catchment system.

Hospitality Innovation Award

Harmonie German Club – Taking it to the Streets

The Harmonie German Club’s mobile food trailer, launched in February 2024, marks a new era of community engagement and cultural celebration. Supported by the Diversification and Sustainability Fund, the initiative brings German hospitality, cuisine, and heritage to a wider audience at festivals, markets, and events across Canberra. This mobile extension of the club has increased visibility, driving memberships and demand for event bookings.

Emerging Talent Award:

Jason Nguyen, CSCC

Individual Service to the Industry

Michael Peel, Vikings Group

Canberra Hospital Foundation & ClubsACT ‘Best Burger Competition’

Small Club: Canberra Racing Club – Feed the Seoul Burger

Large Club: Eastlake – CHF Chicken Burger

Heart of the Community

– Club of the Year

Large Club: CSCC

Small Club: Irish Club

Image credit: Kobi-Lee Hiebl

ClubsACT CEO Craig Shannon

Shaping the future with innovation

The 23rd Annual RSL & Services Clubs Conference was held across a three-day event in Canberra, and Club Management was there to soak it all in.

THE RSL & Services Clubs Association (RSL & SCA) hosted its 23rd Annual RSL & Services Clubs Conference from 15-17 September at the Hyatt Hotel in Canberra, uniting 300 industry leaders and delegates from 50 clubs from across New South Wales. The event’s theme, Shaping the Future Together: Innovate to Elevate, set the stage for engaging discussions, networking, and workshops on the challenges and opportunities facing clubs today.

The event kicked off with a moving Last Post Ceremony at the Australian War Memorial. The following morning, the conference’s opening session was delivered by Michael McQueen, who delivered an insightful talk on how to persuade even the most stubborn stakeholders. HSBC chief economist Paul Bloxham provided a concise update on economic trends affecting Australia, New Zealand, and global commodities.

Cybersecurity took centre stage when COO Andy Abey from Castle Hill RSL Group warned how important it is to stay vigilant.

“Andy Abey’s cyber case study was a timely reminder of the complex businesses that we operate. Our member clubs welcome 2,000,000 members plus non-member customers each year. In the face of the compliance load, regulatory change, staff shortages, cyber threats, and the high cost of living, you’d be forgiven for thinking it’s all doom and gloom,” RSL & SCA CEO Margot Smith said.

Sustainable gaming was a key topic, with Shoalhaven Ex-Services Group CEO Bernie Brown, Merrylands RSL group gaming manager Chris Debrincat, and Aristocrat Interactive gaming systems APAC general manager Craig Butler discussing the significance of NSW’s digital wallet trial.

Brown stressed the importance of clubs being active participants in regulatory reform, stating: “If we’re not in that discussion, at that

The sustainable gaming panel drew a lot of interest on day one.

table, respectfully having that dialogue and being prepared to put ourselves out there to implement these new technologies and be part of trials – then it’ll come… and then we’ll all be impacted.”

On day two, Disaster Relief Australia founder Geoff Evans shared insights on how good leadership is invaluable. His focus on building a purpose-driven leadership culture resonated with attendees seeking to future-proof their organisations.

A standout session involved the Veterans Benevolent Fund panel with RSL Lifecare CEO Janet Muir, Saltwater Veterans co-founder Scott Reynolds, and Damien Schofield from The Younger Heroes, who discussed the impact their programs have on veterans and their families.

Christian Herring from Microsoft Australia then outlined how clubs could leverage AI to boost productivity, while hospitality coach Michelle Pascoe delivered a presentation on customer obsession, offering advice on the tools clubs need to enhance their customer experience.

“The event provided not only valuable insights but also the opportunity for delegates to network and share ideas with fellow club leaders. With a focus on innovation and sustainability, the conference reinforced the importance of future-proofing clubs while staying true to their mission of supporting veterans and communities,” Smith said.

The annual conference will return next year on 14-16 September 2025 at the Crowne Plaza Hobart. For any enquiries contact Kiah Kennedy kiahkennedy@rslservicesclubs.com.au or Jodie Tipping on 0416 130 202 or jodie@totaltravelmanagement.com.au Club Management attended as a guest of RSL & Services Clubs Association.

Celebrating the Anzac spirit

As part of the conference gala dinner, recipients of the 17th Annual Spirit of Anzac Awards were honoured for their outstanding contributions to the club community.

“It was a truly inspiring night, filled with camaraderie, gratitude, and recognition of the remarkable work being done by our member clubs and their staff,” Smith said.

Outstanding Community Member Award

Winner: Michael Folkes, Cabra-Vale Diggers

Highly Commended: James Butt, Gladesville RSL and Community Club

Spirit of Kokoda Award:

Winner: Daniel Blake, Dee Why RSL

Spirit of Anzac Award:

Winner: Dee Why RSL

Highly Commended: Cronulla RSL

“The event provided not only valuable insights but also the opportunity for delegates to network and share ideas with fellow club leaders.”

Margot Smith, RSL & SCA CEO

Castle Hill RSL Group’s Andy Abey chatted about the club’s cybersecurity breach.

The team from Dee Why RSL.

The Veterans Benevolent Fund panel hosted by RSL & SCA CEO Margot Smith (pictured right).

A night of triumph for Tassie’s best

The pinnacle of Tasmania’s hospitality excellence was celebrated at what Tasmanian Hospitality Association has labelled as the biggest gathering in industry history.

THE HOBART WORKERS Club took home the top accolade for Best RSL, Sporting or Community Club at the 2024 Tasmanian Hospitality Association (THA) Awards for Excellence , which was held on Wednesday 30 October at the Royal Tasmanian Botanic Gardens.

“We are incredibly humbled by this achievement. It reflects the hard work and dedication of our staff, volunteers, and community members. This award inspires us to continue fostering a supportive and engaging environment for everyone. Thank you to all who have been part of this journey with us,” general manager Melinda Appleby said.

The award win comes just months after the Hobart Workers Club moved into its new home after near two years since it moved out of its original location after 150 years.

“Winning this award is a huge honour. It acknowledges the collective effort and passion of

our team and community members. It reinforces our commitment to creating a welcoming space for everyone and motivates us to keep enhancing our programs and services,” Appleby said.

“This recognition not only celebrates our achievements but also inspires us to continue building a vibrant community together. We are truly grateful.

“This award is a testament to our shared commitment and the incredible community we’ve built together,” added Appleby.

The category was also fiercely competitive, with Devonport Country Club earning a silver and The Royal Yacht Club of Tasmania taking home bronze.

Other winners of the night included Royal Hobart Golf Club, which was walked away with bronze for the Outstanding Achievement in Training and Workforce Development category, just behind Cataract on Paterson, a restaurant

Hobart Workers Club took home the top gong among all club entrants.

from Launceston, and hotel The Cove Tasmania.

This year’s THA Awards was the biggest gathering in industry history. More than 800 representatives and dignitaries attended to witness the winners announced across 40 categories compromising the state’s best cafes, restaurants, accommodation providers, pubs, sporting clubs and tourism operators.

This year also saw a new record number of nominations for the awards where more than 200 venues from around the state submitted more than 600 overall entries.

“The strength and vibrancy of Tasmania’s hospitality sector are clearly showcased through the accomplishments of tonight’s winners. These awards not only recognise individual excellence but also highlight the collective spirit and resilience of our industry,” THA chief executive Steve Old said.

“Each year our Awards for Excellence grow bigger and bigger. There was an outstanding array of entrants from right across the state and I know the judging was extremely difficult in multiple categories.”

More than 600 entries were submitted for this year’s awards.

The Foyer

Brand news and promotions

Cognitec’s facial recognition solution makes compliance a breeze

Staff shortages and changing regulations are adding challenges for clubs and casinos as they are required to identify underage, self-excluded, or banned patrons. Face recognition can help!

Generating real-time notifications, Cognitec’s FaceVACS-VideoScan solution can detect known and underage persons within seconds, enable fast response times and intervention, and act as a deterrent for banned persons who consider entering again in the future.

Concurrently, the software helps to quickly check in members, VIPs and preregistered guests without looking at ID documents, eliminating long lines at entrances and providing swift transactions without touching devices and surfaces.

Anonymous facial analysis generates people analytics such as gender and age distribution, and showing visit frequency and count of your patrons.

The German technology, supported by an Australian expert team located in Sydney, is used extensively by both the Australian government and commercial enterprises.

Let’s talk about your security challenges and find a face recognition solution! www.cognitec.com

BRITA launches commercial-grade water dispensers

BRITA has launched a new range of commercial grade water dispensers to the Australian market to address the growing demand for high quality, sustainability-focused and aesthetically designed hygienic hydration solutions in commercial settings.

BRITA has expertly crafted the high-capacity range for lasting performance, flow and versatility. From offices and hotels to healthcare settings and public spaces, the new dispensers are built for high-traffic, busy environments with high water demands and are available in flexible installation options to accommodate a wide range of architectural needs.

Blending craftsmanship with state-of-the-art technology, the BRITA Extra-C Tap is smart and stylish, featuring a stainless-steel design with an intuitive glass Easy Access Panel for hygienic, barrier-free operation. Excellent tasting water is ensured through proven BRITA filtration, and powerful ThermalGateTM technologies makes it a safe solution for any industry including hygiene sensitive environments. www.brita.com.au

TurboChef lands in Australia

Discover TurboChef’s high-speed ovens, now exclusively distributed in Australia by Stoddart.

Renowned for their ability to cook faster while maintaining consistent quality, TurboChef Ovens offer advanced technologies, including convection, impingement, and microwave capabilities, making them perfect for toasting, baking, roasting, and reheating. The compact design of models like the TurboChef Sota ensures that these powerful machines can fit seamlessly into any kitchen setup, without the need for a ventilation hood.

The TurboChef Double Batch Oven is a ventless, stackable oven that is designed for high-demand kitchens, capable of cooking up to 40 x 16” pizzas per hour, while the TurboChef ECO offer energysaving features, reducing both operational costs and environmental impact, all while delivering exceptional cooking results.

Stoddart’s exclusive distribution of TurboChef in Australia also comes with exceptional support. Visit the Stoddart website to view the TurboChef range today. stoddart.com.au/brands/ turbochef

Maggi Gravy is your kitchen’s MVP

For 60 years, Maggi Gravy has been a trusted partner in Australian kitchens, offering a great tasting, reliable, consistent and quality product.

Nestlé Professional commercial development chef, Elke Travers said: “As a chef, taste and consistency are paramount. Maggi Gravy isn’t just quality gravy, it’s that star performer every chef wants in their kitchen. Its iconic status, premium taste and trusted performance make it a crowd-pleaser that keeps customers coming back, which is extremely important in this competitive foodservice industry.”

The Maggi Gravy Mix range is available from all major foodservice distributors or via the Nestlé Professional customer service team.

www.nestleprofessional.com.au/maggi-gravy-mvp

Elevate

your customers’ coffee

moments

with BUONDI

When it comes to Australia’s café culture, there’s no denying the standards are high. To meet those expectations, the café experience in clubs is also evolving.

BUONDI coffee is passionately crafted for Australian coffee lovers. Decades of coffee expertise ensure its blends deliver consistently excellent coffee, to elevate your customers’ coffee moments.

BUONDI Dark Spark is an intensely dark roast, designed to complement the Australian habit of drinking coffee with milk. With a rich aroma of brown sugar and maple syrup, it makes the espresso of all espressos.

Sourced globally and blended locally, BUONDI beans are roasted in Queensland – catering to the Australian palate and lifestyle. Each roast is cupped and sampled before it leaves the factory to make sure the flavour is on point. www.nestleprofessional.com.au/brands/buondi

QubicaAMF: Evolving club entertainment for families

Starting 1 January 2025, Adam Vance will take on the role of General Manager for QubicaAMF Australia & New Zealand, bringing a fresh focus to the company’s innovative small- to medium-sized bowling solutions for clubs, hotels and resorts across the region. As club entertainment evolves, QubicaAMF is transforming bowling entertainment to become a multigenerational experience that appeals to all ages. Adam and his team are helping clubs make better use of underperforming or new spaces with options like the Highway 66 Mini Bowling, which seamlessly fits into compact areas.

QubicaAMF’s cost effective offerings, range from the well-known 10 pin activity to high-tech scoring, interactive games, and social connectivity; creating immersive, family-friendly environments that boost club engagement (and revenue). With low-maintenance solutions, QubicaAMF and Adam Vance are helping clubs meet the demands of today’s multigenerational members and their families, to optimise club spaces for lasting impact.

To discuss the right fit for your club, call Adam on 0423 762 940.

Vanguard Luxury Brands’ Drinking Summer programme

Vanguard Luxury Brands is bringing the heat this season with its new Drinking Summer programme, offering venues across Australia innovative service solutions to breeze through the busy festive months.

Its ‘Cocktails on Tap’ range, offers a solution for venues to serve premium cocktails, at speed, without compromising on quality or creativity.

“It takes just 20 seconds to pour and garnish our tapped cocktails, and really anyone can do it. That means high-volume venues can get 180 cocktails out each hour, that still command a premium price point with the quality of brands and ingredients used,” states Michael Cox, Vanguard’s head of sales.

Two new flavours have been launched in time for summer: the Four Pillars Yuzu & Peach Gin Spritz and Casa Orendain Spicy Pineapple Margarita, which will join the much-loved Four Pillars Bloody Shiraz Spritz and Broken Bean Espresso Martini. For more information, email orders@vanguardluxurybrands.com.

Archie Rose’s White Cane joins its Fundamental Spirits range

Made from 100 per cent Australian ingredients, and previously part of the Signature Series, White Cane is the newest addition to the Archie Rose Fundamental Spirits range – and is, for now, exclusively available to the on-premise.

Designed to encourage rum drinkers to enjoy a higher quality, local version of a much-loved classic white spirit, Archie Rose White Cane is an Australian reimagining of a white rum.

White Cane’s move to the Fundamental Spirits range means the product is available at a more accessible price point, while still retaining exceptional spirit quality. In addition, the lighter, easier-to-pour bottle is specially designed for the rail, meaning that there is now a locally produced, extremely competitive white rum-style product, perfect for on-premise use.

Get in touch with your local Archie Rose brand ambassador for more details. www.archierose.com.au

Tread Softly takes sustainable approach to winemaking

Australian wine brand Tread Softly has demonstrated its commitment to sustainability, utilising new bottles made from 15 per cent lighter glass, helping to reduce its carbon footprint and minimise overall product impact on the environment.

“With less material being used, the wines are 55 grams lighter per bottle and 42kg lighter per pallet, requiring less fuel whether transported by truck or ship. By using less glass, the brand is also able to reduce the energy used to produce a bottle – another positive step towards reducing CO2 emissions,” says Michelle Buzza from Tread Softly’s bottling partner Sanector.

The repackaging follows the news that Tread Softly has celebrated its two-millionth tree planted in support of Australian land restoration through its give-back project with Carbon Neutral.

Tread Softly’s lighter, more eco-friendly bottles have begun rolling out across the full range. www.fourthwavewine.com.au

Gear up for a season of Spritzes with Lyre’s Pink London Spritz

Responding to demand for a Spritz that suits every occasion, non-alcoholic spirit brand Lyre’s has launched Lyre’s Pink London Spritz in 250ml cans.

Crafted with high-quality natural ingredients, the new RTD offers an indulgent yet guilt-free option for those jumping on board the trend while keeping alcohol consumption low.

Not only does Lyre’s Pink London Spritz deliver a refreshing and vibrant taste, a portion of proceeds from each purchase goes directly to the McGrath Foundation, dedicated to funding breast care nurses and supporting those impacted by breast cancer. www.lyres.com

Modus unveils first new core release since 2022

Modus Operandi has added a new beer to its core range, Modus Hazy, driven by the desire to bring an exciting and flavourful product to the hazy category. For six months, The Modus team ran blind tastings of different batches of hazy beer to release a highquality and fine-tuned product.

Modus Hazy reflects the brewery’s ethos of “beer first, no shortcuts”. Tasting notes describe fruity and tangy aromas and layers of fresh hazy flavours on the palate.

Modus Co-founder Jaz Wearin said that amid a difficult period for craft brewers, new releases have to be exceptional to stand out.

“We don’t take adding to our Modus Beer core range lightly – the last one was in 2022 – and in the current market a core range beer has to be really outstanding to stand out, or you have to have one hell of a marketing budget. This is a hazy, but we are wanting to present to the market something evolved,” she said. www.mobrewing.com.au

Yulli’s Brews makes first foray outside of beer with Urban Cactus

Australian craft brewery Yulli’s Brews has announced the expansion of its portfolio into the booming RTD category with the launch of Ranch Water, a tequila-based citrus beverage.

The RTD, launched under the newly created Urban Cactus brand, marks the brewery’s first product outside of beer. Taking inspiration from the famed Texan cocktail, Ranch Water blends tequila, lime and soda, crafted from agave that has been fermented from scratch.

James Harvey, co-director of Yulli’s Brews and Urban Cactus, says: “Everything we’ve ever done has been born out of what we’re passionate about. Obviously, we love our beer, but often after a few on a hot day we like to mix it up with something light like a tequilabased cocktail, so naturally we wanted to have a crack at making one ourselves.

“Different to a lot of other ready-to-drink cocktails out there, Ranch Water is all about the fermentation process. Our aim was to create a fresh and citrusy drink that had the depth and backbone from fermented agave with a nice, dry finish, and we’re pretty bloody pleased with the result.”

Packaged in 375ml cans at 4.5 per cent ABV, Urban Cactus Classic Ranch Water is now at venues nationwide. www.urbancactus.com.au

Fixtures and matches that will pack out your sports bars

Hit for a six with the summer of cricket

Summer 24/25 is jam-packed with cricket, so lovers of the sport will have plenty of reason to visit your sports bar or beer garden over the next few months. Some of the key highlights include the CommBank Women’s T20I and ODI Series, the highly anticipated Weber WBBL, and the thrilling Men’s ODI and T20I Series. Fans can catch the fast-paced action of the KFC BBL, along with the ultimate Test cricket showdown in the NRMA Insurance Men’s Test Series against India. And let’s not forget the highly anticipated CommBank Women’s Ashes Series.

Catch all the action on Foxtel and Seven.

The Australian Open will keep you riveted Tennis die-hards and casual fans alike will be keeping an eye on the Australian Open, one of Australia’s premier international sporting tournaments. There will be plenty of nail-biters that go down to the wire in five sets – that’s a few hours of fun at least. Keep the afterdinner trade around for matches with new favourite Jannik Sinner, and women’s number one, Aryna Sabalenka, who will be looking to win her third Australian Open in a row.

Tune in from 6-26 January on Stan Sport and Nine.

Nothing but net with US basketball

The NBA has been a big hit with Aussies for the last five years or so, and continues to attract new fans every year. It’s also a boon for the mid-morning and lunchtime trade, activating dayparts for clubs that otherwise wouldn’t see a lot of action. Also a growing hit with Aussie audiences? The WNBA. The women’s league has seen a massive growth in popularity with the rise of stars like Angel Reese and Caitlin Clark. Show both leagues and you’ve got double the captive audience. Now showing on ESPN.

The A-Leagues keep kicking goals

It’s football (or soccer) season in Australia, and the A-Leagues are under way. Catch all the action in the Isuzu UTE A-League Men’s and the Ninja A-League Women’s competitions, as the action begins to ramp up. Will the Central Coast Mariners be crowned champions in the men’s comp again to make it a three-peat? Can Sydney FC do the same in the women’s comp? There’s a lot at stake in both competitions, and plenty of action – and goals – on the way.

Tune in on Paramount+ and Network Ten.

Super Bowl ready for a touchdown

The last big sporting event of the Summer here in Australia is the Super Bowl. Another US sport that has seen a massive growth in popularity here, the Super Bowl is an event that a lot of people will take the day off to watch – and what better way to do so than in a local club that is making a big deal of the match? And don’t forget about the half-time show either – that’s an event in itself!

Tune in on 10 February on ESPN.

BIG SCREEN

A new era of possibilities

When Club Management caught up with Nathan Whiteside, he was just six weeks into his new role as CEO of Cronulla RSL, but it was clear he’d already hit the ground running.

WHEN NATHAN WHITESIDE stepped into his new role as CEO of Cronulla RSL in August, following Sue McNeill’s retirement after nearly a decade at the helm, he inherited a club that had just completed a significant refresh of its facilities. With these updates in place, Whiteside is focused on maintaining the club’s forward momentum while introducing a fresh perspective.

“I’m all about culture and staff wanting to come to work and feeling like work is a happy place,” he said.

“You shouldn’t come to work feeling like you don’t want to go, and that’s my big thing culturally. Just look at where we are – the beach makes you feel good, and we have a great group of people that work here at Cronulla RSL.”

With 25 years of industry experience under his belt, Whiteside’s career began at Yamba Bowling Club, where he worked his way up through the ranks. By 26 years old, he was appointed assistant manager at the bowling club, earning him the chance to complete a second degree in club and gaming management along the way. Since then, he’s served as CEO of Central Leagues Club in Newcastle, before returning to Grafton as CEO, and most recently as CEO of Orange Ex-Services’ Club (OESC).

“My career moves have always been about career progression, and that’s enabled me to work at some great places and learn from some wonderful people,” Whiteside explained.

“Orange was a magnificent place. I loved it … and I wasn’t expecting to have moved on from Orange after just two and a half years, but when an opportunity comes up, you’ve just got to take it. This one came up, and I’m very grateful for the opportunity that [Cronulla RSL] president John Brown and the board have given me.”

Club life appeal

Whiteside’s initial attraction to the club industry stemmed from a tourism and hospitality degree, where a subject on club management sparked his interest. A field trip to Ballina RSL, led by then-operations manager Bill Coulter, who is the soon-to-be retiring CEO, solidified his desire to pursue this career.

“It was probably something from the word go that I wanted to be involved in,” Whiteside said.

Servicing and being part of the community has also been another appealing factor for Whiteside.

“I said it on my first day here: we might have a busy day or a bad day, but you’ve got to realise that the people coming into this place, this is their place. You might only see someone for 30 seconds when you say hello to them, but that 30 seconds might mean the world to them, so you’ve got to give everyone the time that they deserve.”

Whiteside said that some highlights from his career have emerged from challenging situations. At Grafton, he recalls significant fundraising efforts for local charities, particularly for children in need and bushfire relief, before continuing this same motivation at OESC to drive the flood appeal to help communities impacted by the 2022 Central West floods.

“We did the first fundraiser with the help of numerous people and the Clubs4Clubs initiative, where we were able to raise enough money to physically give voucher packs to people in Eugowra and the surrounding areas. We physically handed the occupants of affected houses $1,250 worth of vouchers each; there were over 200 houses. That was a highlight, but as I said, it came from a low point,” he said.

“Then we did another fundraiser after that with the help of numerous clubs and Smart Exposure, where we raised another $250,000 that we distributed to smaller clubs in the Central West to help them.”

Facing the challenges of operating within a highly regulated gaming environment, Whiteside embraces the need for ongoing adaptation and growth.

“There’ll always be a portion of what we do that is looked upon in a different light in the community. As such we must always strive to do the right thing by the law, and we must adapt to the changes and support each other in the industry.”

Charting the way forward

With the club in the midst of a master plan that has been in progress for some 18 months, Whiteside is optimistic about the future of the club.

“It’s an exciting time ahead for Cronulla RSL and the community,” he said.

As he continues to settle into his role at Cronulla RSL, Whiteside remains committed to fostering a positive workplace culture, growing the club, and staying adaptable in a rapidly evolving industry. His leadership philosophy? Always keep learning.

“We never know all and must keep learning and engaging with our peers,” he said.

“When I took my first step to a CEO position, I rang a mentor and I said to him, ‘How do you know when you’re ready?’ He said, ‘You’re never ready, just be confident and continue to learn’. So, I live by that.”

“I’m all about culture and staff wanting to come to work and feeling like work is a happy place.”

2025 Trends

What new trends are on the horizon that can help clubs elevate and optimise their operations?

Club Management spoke with club operators, stakeholders, and industry experts to uncover these insights.

Crafting healthier cocktails

“I believe the cocktail market will continue to grow with new infusions relating to lower alcohol and increased health related ingredients. Non-alcoholic options should also shine, offering craft mocktails that don’t skimp on flavours or creativity.” Matt Cavanagh, CEO, Club Mount Lewis

Expanding lowsugar options

“Low sugar ranges will again feature heavily in 2025. The ability to have varied options in the low to zero-sugar beverage space is key. Soda-infused alcoholic offers will also be the norm, but we see the need also to have extensive ranges for varied tastes with cocktails, draught, wine, and non-alcoholic options.” Adam Wiencke, general manager, Carina Leagues Club

Drinks

More non-alcoholic options

“With the continued growth of non-alcoholic choices this trend continues to grow globally. No longer can you only offer soft drink; your customers are looking for a beverage experience whether it’s with their meal or taking a seat in your lounge for a chat or to enjoy the entertainment.” Michelle Pasco, CEO, OOPS.

Food

Stay connected

“Diners in 2025, want more than just food – they will seek a connection. Provenance, the quality, and origin of ingredients will become a decisive factor, pushing establishments to emphasise the source and sustainability of their offerings. This goes hand-in-hand with the rise of authenticity in menu strategy, as venues incorporate seasonal ingredients and regional fare, offering diners an experience rooted in real stories and transparent sourcing practices.

Storytelling is becoming an essential part of the dining experience, meeting the demand for connection and providing consumers with a sense of place and purpose in their food choices. This trend will encourage chefs and restauranteurs to move beyond traditional offerings, creating experiences that change with the seasons and emphasising both sustainability and culinary artistry.

Even as technology advances rapidly in the F&B space, solid fuel cooking will continue to gain popularity for its ability to deliver robust, authentic flavours. From wood-fired ovens to charcoal grills, these methods will bring unique tastes that connect consumers with a more traditional culinary approach.” Allan Forsdick, director, Future Food

Simple is best

“Comfort food that represents value will always be a staple for clubs. Using simple ingredients is the key. Using too many words to describe a dish can confuse customers seeking comfort – there is enough complexity in their lives.” Paul Rifkin, consultant chef

Making memories

“It’s crucial for the industry to not only meet dietary preferences but to actively promote a holistic approach to wellbeing through thoughtfully curated menus. Additionally, experiential dining is no longer just a trend but an expectation. Guests are seeking culinary experiences that engage all the senses, transforming a meal into a memorable occasion.” Glenn Kovacs, CEO, Wenty Leagues

Challenge the norm

“A parmy or rump steak will always be on the menu but look out for global street food influences to make an appearance for those brave enough to challenge the norm, bringing in vibrant flavours and sharing experiences to the table.” Matt Cavanagh, CEO, Club Mount Lewis

Î Strategies to increase your food and beverage revenue.

Î New F&B concepts with a point of difference to reposition your Club in a competitive landscape.

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

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

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Image: Ben Calvert | Vikings Group

Interior Design

Bring nature inside

“Creating new spaces without walls or division. Open bright inviting spaces with varied seating heights and finishings defining the space. Bring the outside inside with clean green live walls and water features. Adam Wiencke, general manager, Carina Leagues Club

Design multi-use spaces

“We are seeing a focus on designing multi-use spaces which gives clients the opportunity to maximise their revenue per square metre. Further to this, clients are conscious of broadening their demographic appeal and so we have seen more interest in creating spaces that are family-friendly, as an example, children’s areas are becoming larger and more engaging, thereby encouraging longer and return visits.

The other interesting trend is the rise in interactive entertainment, including the use of technology in sports bars. We’ve worked with a number of clients recently to incorporate several different active entertainment technologies, really elevating the experience provided to patrons to something that is beyond the traditional counter meal and a place to watch the footy We will see venues continue their evolution to become more appealing to a broader demographic, diversifying their offering, and realising operational efficiencies. Given the significant investment venues make in their refurbishments, largely driven by the increase in costs in the building sector over the last few years, our focus will continue to be on offering solutions that deliver longevity.” Luke Ponti, partner, BSPN

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Interior Design

Embracing more greenery

“I think we will start to see more clubs embrace biophilic design, integrating for a more immersive vibe. Multi-functional spaces to enhance the community use of clubs should also be a focus to create new and exciting experiences for guests.”

Matt Cavanagh, CEO, Club Mount Lewis

Make it Gram-worthy

“One of the most visible trends will be the divergence between dining as an immersive experience and eating as a convenience-driven activity. Driven by the ‘experience economy’, dining will continue to evolve into a multi-sensory event, as consumers seek more than just a meal.

For Gen X and Gen Y, who will prioritise value and personalisation, design-driven spaces will remain a key differentiator. With social media and Instagram-worthy interiors setting high expectations, the backdrop of a venue will become nearly as important as the food itself.” Allan Forsdick, director, Future Food

Staged updates

“Clubs are looking at incremental updates to areas involving furniture and lighting in their venues. With the economic environment, large masterplans have been paused at a number of venues and a staged approach embraced.” Andrew Lloyd, CEO, Community Clubs Victoria

Prioritise practicality

“There is a lot to be said for comfort and practicality versus what looks flash. What works for the staff translates into better service for patrons and better staff engagement. If functionality is subordinated to aesthetics, then it usually ends up in a lesson learned and some remedial capex.”

Bevan Paul, CEO, Central Coast Leagues Club

Newcastle Sydney Gold Coast

Architecture | Interior Design | Heritage

Swansea RSL Club

Proud of our ongoing relationship with Swansea RSL & looking forward to the opening of their new covered outdoor area in 2025.

Advancing facial recognition

“Facial recognition technology is set to become a cornerstone in the compliance toolkit for licensed venues. With advancements in AI, facial recognition is becoming more accurate, faster, and less intrusive. In 2025, this technology will be pivotal in identifying patrons who are part of self-exclusion programs or who have a history of anti-social behaviour.

For operators, it offers a proactive approach to risk management, ensuring that individuals who are legally restricted from entering certain venues are discreetly identified and managed. The outcome, enhanced harm minimisation for vulnerable patrons and improved venue safety. As technology becomes more integrated into operations, the challenge for venues will be to use tools like facial recognition discreetly, without making patrons feel overly monitored. When implemented thoughtfully, these technologies can enhance safety and compliance without detracting from the lively and engaging experience that patrons seek. For example, facial recognition can quickly identify and assist selfexcluded patrons or those displaying concerning behaviour, ensuring a safe environment for all while maintaining a welcoming vibe.” Jason

Thomas, CEO and managing director, Auscomply

Leading responsible gaming

Compliance& gaming

“Clubs are the industry leaders in responsible gaming and reform, especially when it comes to gaming machines, and we will continue to see reform in this area throughout 2025. Our venues are designed to offer a wide range of activities, from enjoying a meal or watching a show to joining an exercise class, playing bingo, or wagering money on poker machines, racing, or Keno. These are all legal and socially accepted activities conducted in a controlled, heavily regulated environment overseen by government bodies.” Glenn Kovacs, CEO, Wenty Leagues

Innovation in EGMs

“A raft of new Electronic Gaming Machines (EGMs) is being released in 2025 with innovations in game content, software design including graphics and cabinet design. We are seeing increasing regulatory requirements resulting in a growth in technology in EGMs.

Gaming systems are evolving incorporating new features monitoring player use to enhance regulatory compliance and improve the user experience. Manufacturers are also investing in responsible gaming innovations such allowing players to bank part or all their winnings and to track session play times.

Harm mitigation technologies, including facial recognition, are being advanced with several governments considering a broader rollout.”

Jinesh Patel, CEO, Gaming

Technologies Association

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Fun for all ages

FOR YEARS, CLUBS across Australia have carried the stigma of being venues that catered primarily to older patrons or as a place to play the pokies. While this perception may have held some truth in the past, times are changing.

As member demographics evolve and clubs face increasing competition from other venues, they are investing in new facilities to stay relevant. The result? Clubs are transforming into multigenerational destinations where everyone, from toddlers to retirees, can gather, dine, and be entertained.

One venue leading the charge is the Ballarat Trotting Club, which recently completed a $5 million renovation of its Flying Horse Entertainment Venue to appeal to a broader demographic.

“The days of clubs being just for older men to go out to the TAB while their wife plays the pokies are now gone. People today want a different experience. They want to come out to enjoy good food and

Clubs are evolving into spaces for multiple generations – whether it’s young families looking for a relaxed spot to dine, teenagers enjoying a game night, or retirees catching up over a morning coffee.

good service. We want to try to create a different experience,” said Ash Madder, general manager of operations.

The renovation involved gutting the entire venue, modernising the bistro and bar, expanding the venue to make way for the addition of a kids’ play area and function space. A key aspect of the design was reorganising the layout so that the TAB and gaming facilities were confined to one section with its own entrance, ensuring that “families feel comfortable to come in”.

According to Madder, the club’s committee was determined to create a destination that was family friendly.

“There’s a lot of development happening on the western side of Ballarat, where we’re situated. We’re seeing a lot of families move up from Melbourne to work in Ballarat, and there’s nothing like us this way – we’re the only club situated within a 10km radius, so we’re looking to capitalise on that as those housing estates are developed.”

The results have been impressive. Madder pointed out weekly food sales have almost doubled, and weekly bar revenue has seen a similar surge.

“We expected maybe a 20-30 per cent increase, but we’re looking at nearly 200 per cent growth, which has been consistent over the past 18 months,” he said.

The renovation has not only refreshed the venue but also changed the perception of what the club offers.

“We’re seeing families host birthday parties here, mothers’ groups gathering for coffee, and most are now members. We’re now able to capture their details … and it’s really helped us understand the demographic and try to tailor a lot of what we do around them.”

Family-friendly focus

Across the country in Brisbane, the Blue Fin Fishing Club has also taken proactive steps to appeal to a more diverse audience. General manager Peter Purins revealed that

A new junior tower was added to the kids’ play area at Buckleys.

as part of recent renovations, which set the club back $2.7 million, a new family lounge and play area was introduced in place of its former pool table area.

“The needs of our community are evolving. The median age in our community is 34, while the average age of our members in 2023 was 60. It became clear that changes were needed to better serve our community,” he said.

Despite the demographic shift, the club has been mindful of balancing traditional offerings with newer activities. While they continue to host bingo and Morning Melodies for older members, they’ve added live bands, kids’ entertainment, and family-friendly dining options to attract younger patrons.

“Appealing to families aligns with the club’s long-term strategy by fostering a more inclusive environment that attracts a broader demographic,” Purins said.

“As the community’s median age is significantly younger than the average age of current members, catering to families helps future-proof the club by engaging younger generations. By providing family-friendly spaces and activities, such as the new family lounge and children’s play area, the club positions itself as a welcoming venue for both existing members and potential new patrons.

“This shift not only diversifies the membership base but also increases the potential for longterm membership retention as families grow and continue to visit.”

For the young and old

It’s this similar frame of mind that Buckley’s Entertainment CEO Michael Tonks brings to diversifying the club’s offerings to attract multigenerational customers.

“Where we’re located, near suburbs such as Armstrong Creek, it’s mostly young families, and we’re the closest hospitality venue available to them,” Tonks explained.

Recently, the club freshened up Uncle Buck’s Play Parlour with the addition of a new junior tower. According to Tonks, this update was driven by customer feedback requesting options for children below the age of four. As a result, the space is now attracting new groups, such as mothers’ groups, to the club.

In addition, the club has expanded with a new play area called Mini Ninja Warrior, featuring an obstacle course with monkey bars and jumping platforms aimed at children aged 8-12 years.

The initial concept, Tonks noted, stemmed from a desire to go beyond the standard modular play areas often found in fast-food venues.

“The days of clubs being just for older men to go out to the TAB while their wife plays the pokies are now gone.”

Ash Madder, general manager of operations, Ballarat Trotting Club

The Flying Horse Entertainment Venue has been given a face lift to appeal to a broader demographic.

QubicaAMF is reimagining bowling by incorporating new tech and game styles

“We wanted to be far superior to the typical outdoor McDonald’s playground and create something much better.”

Tonks believes the updates are helping shift perceptions of what Buckley’s has to offer.

“Now, people think of Buckley’s as a family-friendly, high-quality venue.”

Since the renovations, food sales have tripled, while beverage sales have seen a 30 per cent increase.

“We don’t want it to get stale,” Tonks added.

Bridging the bowling gap

In addition to food, music, and kidfriendly spaces, clubs are exploring new entertainment options to cater to multigenerational audiences. Adam Vance, assistant general manager of QubicaAMF Australia and New Zealand, sees bowling as a perfect fit for clubs looking to diversify.

“Over recent decades, entertainment has evolved from a single-activity focus to a multifaceted experience, as club members now seek immersive, engaging environments that cater to a variety of

“Catering to families helps future-proof the club.”

Peter Purins, general manager, Blue Fin Fishing Club

interests and age groups,” he said.

“[Bowling] is no longer just a kidsonly activity or adults-only activity – the evolution is combining the two while maintaining options for standalone play.”

QubicaAMF is reimagining bowling by incorporating new technology and interactive elements to allow clubs to create versatile, fun spaces that enhance member engagement and drive foot traffic, such as by offering smaller four to six bowling lane solutions and integrating its Bes X Ultimate Scoring System and Edge String Pinspotters.

“Edge String Pinspotters and the Bes X Ultimate Scoring System allow clubs to cater to diverse preferences by combining the appeal of traditional bowling with advanced scoring, interactive games, and lighting that enhance the player experience for kids, adults, and seniors alike,” Vance said.

“These offerings not only increase accessibility but encourage social interactions, allowing families to create shared memories in a familiar, yet enhanced, club environment.”

Looking forward, Vance sees a continued trend toward technology-enhanced entertainment.

“For clubs, this means a shift from conventional entertainment options to customisable, interactive experiences that encourage patrons to stay longer and visit more often,” he said.

“Multigenerational appeal is crucial, and products like QubicaAMF’s Bes X System, which offers game modes and social media connectivity, are becoming central to creating these experiences.”

He added sustainable and lowmaintenance equipment will be a priority, as clubs strive to offer fresh and exciting entertainment while managing operational costs.

“We envision that clubs will increasingly look to compact, multifunctional spaces that maximise revenue potential—making bowling entertainment a natural choice for venues looking to keep up with the evolving entertainment landscape.”

A family lounge was introduced as part of Blue Fin Fishing Club’s recent renovations.

Uncle Buck’s Mini Ninja Warrior is for the active kids looking to take on an obstacle course.

Fresh spins

While clubs remain true to classic favourites, they’re adding fresh flavours and techniques to keep members wanting more.

FOR MANY CLUBS, traditional menu items like steaks, schnitzels, and fish and chips have an enduring place in any member’s plate –and stomach. These classic dishes have long been appreciated for their familiarity and dependable flavours, especially in venues like Glenelg Surf Life Saving Club (GSLSC) in Adelaide.

GSLSC venue manager Peter Kerak attributed the popularity of these dishes to nostalgia and their reliability.

“Menu classics are classics for a reason. They’re great dishes and typically well-priced,” he said, explaining that these meals resonate with a diverse customer base who see them as “reliable choices”.

According to Kerak, menu classics account for more than 50 per cent of Glenelg SLSC’s menu and is the drawcard for returning members. Staples like beer-battered flathead or King George whiting, and salt and pepper squid are favoured as they complement the club’s beachside location.

Kerak emphasised that maintaining these standards at affordable prices come with challenges, particularly as costs of labour and ingredients, particularly fresh seafood, continue to rise.

“While there are many shortcuts to providing menu classics at a lower price, we choose to take a different approach and uphold the quality of our meals,” he said, detailing how the surf club’s kitchen avoids pre-made sauces or frozen ingredients in favour of traditional preparation techniques.

Cabra-Vale Diggers’ District 8 is a nod to local community’s Southeast Asian heritage.

“Club food has evolved from just serving a roast and three veg to high-class food.”

Scott Drinkwater, Dee Why RSL executive chef

“[Our] sauces such as gravy, jus, mushroom, and pepper are prepared the traditional way which takes days to master.”

This commitment to quality extends to its Sunday roasts, which are favourites during the winter off-season.

“These menu classics have a rich history, going back centuries, and deserve lots of TLC,” Kerak said.

“Our porchetta is marinated, rolled, and roasted for over 10 hours, similarly to our slow-roasted beef brisket.”

Yet, while classics continue to anchor the menu, the kitchen at Glenelg SLSC has had to respond to the needs of an evolving customer base that spans multiple generations. Kids and teenagers, for instance, are often drawn to timeless favourites like spaghetti bolognese, chicken schnitzel, and burgers. Another standout among the younger crowd is the club’s grilled chicken and bacon wrap.

Classics reinterpreted

Over at Dee Why RSL, menu classics also hold a cherished place, yet they are given a distinctly modern touch. For executive chef Scott Drinkwater, these dishes serve as a connection to the past while offering a level of familiarity patrons appreciate.

“Classics evoke memories of place, people, and flavours,” he said, highlighting how “tried and tested menu items continue to survive through time”.

However, Drinkwater is quick to note that club dining has evolved significantly.

“The base flavours and dishes remain, but the presentation has changed – it has modernised,” he said, crediting much of this shift to the influence of food media.

This balance of tradition and modernity has also led to an expansion in the types of cuisine that Dee Why RSL offers. Beyond its main bistro, the club is also home to Tastes of Asia, a pan-Asian restaurant; Flame, a steak and seafood grill; and Aqua, a contemporary Italian cafe.

“Club food has evolved from just serving a roast and three veg to high-class food that’s as good as, if not better than, the average standalone restaurants” Drinkwater said.

For regular patrons, variety is essential. This means offering a rotation of feature dishes that span various cuisines or presenting entirely new dishes.

“We have a diverse range of members, including some who visit multiple times per week, so we need to keep things interesting,” Drinkwater said.

“It’s important to surprise and delight our members.”

It’s a balance of tradition and modernity at Dee Why RSL.

Global flavours

“Menu classics are classics for a reason. They’re great dishes and typically well-priced.”

Peter Kerak, Glenelg Surf Life Saving Club venue manager

While Glenelg and Dee Why take a more refined approach to classic favourites, Cabra-Vale Diggers has embraced a distinctly international direction to its food offering – a path that has only been further expanded since Dany Karam became the club’s culinary ambassador last year.

In addition to the club’s Southeast Asian-inspired District 8 and the Chinese restaurant Horizon Asian Dining, Karam is spearheading the launch of two new venues – a 160-seat steakhouse and cocktail bar, and a 300-seat Italian restaurant – as part of the club’s ongoing redevelopment, set for completion by mid-next year.

Drawing from his heritage and early culinary experiences, Karam will be transforming traditional club fare by incorporating timehonoured techniques such as wood-fired and charcoal cooking, ageing meats, and using seasonal produce.

“Every Sunday, my mum would cook on charcoal, and that’s where this journey began,” he said.

“I’m using really old techniques … and drawing from my heritage, and the way I grew up cooking and eating.”

For Karam, each dish reflects his cultural roots yet prepared using local and seasonally available produce.

“I’m following the cattle since it’s been raised on the farm to the abattoir, speaking to the farmers along the way.” he explained.

“It’s really important to know the source of produce. A picked three months ago compared to a potato that has just been picked have completely different flavours.”

For Cabra Vale Diggers, the aim is to elevate the dining experience to something that feels unique and considered.

“You don’t have to travel to the city to get a quality steak or sustainable fish; we’re offering it right here in the community,” Karam said.

He acknowledged that his approach isn’t about overcomplicating dishes.

“Serve your food hot – or cold, if it’s a cold dish – and keep it simple. Don’t overthink it.”

Bringing it home

After previously serving as head chef of Currumbin RSL, Andy Dutton has returned, bringing with him his extensive knowledge of cooking with local produce and Asian-inspired flavours that’s already winning over patrons.

IN JUNE, CURRUMBIN RSL welcomed a familiar face to their team, and in just a few months, executive chef Andy Dutton has already begun putting his personal touches on the club’s food menu.

With over 25 years of experience, Dutton, a Currumbin Valley local, started his career as an apprentice chef just up the road at North Burleigh Surf Club. From there, his career spanned highend restaurants, boutique hotels, pubs and cafes.

“It’s given me a really good foundation and broad knowledge of how to design dishes and know what works in what situation, and how to adapt things to suit the situation,” Dutton said.

It’s not, however, Dutton’s first time working with the club –

he had previously worked for the RSL as head chef at one of its offsite restaurants. Growing up in the area, he believes his return to Currumbin RSL is even more meaningful.

“The RSL is a bit of an institution around here,” he said.

“It’s great to be back here and be part of it.”

Dutton’s return to the club has been marked by the introduction of a new menu, which is already proving popular with patrons.

Drawing on his experience cooking Asian-inspired dishes and seafood, he’s created a menu that reflects this, as well as his commitment to using fresh, local ingredients.

“When I worked in Far North Queensland, I had access to a lot of Asian influences up there. Then over in WA, I worked at the yacht club and the high-end bistros over there, and I had access to fresh seafood. That’s given me a good knowledge and depth of variety.”

He mentions a three-week immersive cooking tour of Vietnam in 2017 has also shaped his approach to creating dishes that are packed with flavour while remaining light and fresh.

“That really has influenced the way I cook these days and given me a real appreciation of Asian cuisine and how they put so much flavour into a bowl, without using heavy oils, cream, or butter.”

One standout addition to the new menu is a Vietnamese-style green salad with a lime and chilli vinegarette, which has already been a hit. Other standouts include the tamarind and lime caramel glazed lamb ribs with XO cucumber pickle, and the bang bang flash-fried prawns coated in a tangy house-made sweet chilli sauce.

“They’re not drowned in the heavy sauces, but there’s still plenty of flavour.”

Dutton is also acutely aware of how tastes have shifted, evolving from traditional “pub grub” to something more akin to restaurantquality fare.

“People expect restaurant-quality food when they come to a club.

Obviously, you’ve still got to have your old favourites, but it’s about making those old favourites better,” he explained.

“When it comes to fish and chips, for instance, we’re not just opening frozen packets up and throwing them in the deep fryer. A bit of thought goes into them, and we try and be a little bit more adventurous and health-conscious, which are the trends people are looking for today.

“It’s about finding that middle ground between classic club food, while also offering something that is more adventurous and on-trend.”

Beyond creating delicious food, Dutton is committed to sustainability and supporting local suppliers. He works closely with farmers in the Currumbin Valley and northern New South Wales to source the freshest produce for his kitchen.

“I’ve developed a nice relationship with them. It’s great when they come in and do their deliveries, and they’ve still got their gum boots on from being out on the farm, so you know the product has been freshly picked,” he said.

Dutton also makes a point of taking his chefs to visit the farms and meet the suppliers.

“I want to familiarise them with how things are grown, and they can see that paddock-to-plate and have more appreciation of the product as well.”

As he settles into his new role, Dutton’s long-term vision involves building a strong team that’s motivated to push the boundaries of what club dining can be.

“We’re getting a couple of good senior chefs in, and that’s a good foundation to really start building towards a deep skill base. Once we get that skills base, we can really start thriving. I can’t see why we can’t move towards the goal of being the best club restaurant in Queensland.”

“We decided to rebrand ourselves as a true community club but showcasing the best of Croatian culture.”

Michael Rimac, vice-president and executive director, The Concord

The Concord reclaims its wings

After decades as a cultural centre for Sydney’s Croatian community, The Croatian Club has evolved into The Concord, a modern community club that appeals to all generations.

THE CROATIAN CLUB Sydney has been a vibrant community club for Australian Croatian families since 1951. Originally founded in Surry Hills, the club then moved to Marrickville in 1972 before it relocated to the old Sundowner at Punchbowl in 1983. It became a central hub for the Croatian diaspora but, like many clubs, it struggled to keep pace with changing times.

“The clubs that upgraded or made improvements to their business model succeeded, and the ones that didn’t want to spend the money failed, and we were one of those,” admitted vicepresident and executive director Michael Rimac.

While the story of the club could have ended there, a new generation of members stepped in. They came up with a bold vision to revive the club by transforming it into a broader community space that would appeal to both its Croatian members and the wider public.

After much deliberation, a resolution was passed to sell the Punchbowl site which paved the path for a new chapter. The money from the sale allowed the club to seek a fresh start, but it also meant finding a new home – an endeavour made more difficult by the Covid-19 pandemic. Yet, timing worked in their favour.

“Concord RSL just happened to be up for sale at the same time we settled … members passed the resolution to purchase the site, and we bought it – it was all about timing,” Rimac said.

Building for the future

With the keys to the new premises handed over in December 2021, the real work began, with the help of Altis Architecture leading the design.

“We had to make a choice – either we give it a lick of paint, or we follow trend and create a successful venue. Given that the old club was non-compliant, and we had to reconfigure fire exits, accessibility code, kitchens, amenities,

install lifts etcetera, the consensus between the design crew, directors and old members was that we had to do something special. We decided it’d be easier to start afresh.”

The result for the 2,000-capacity venue was a multi-million-dollar refit. The building’s core structure was retained, but everything else was gutted and rebuilt, including a modern facade featuring a drive-through porte-cochere, a function room, a new sports bar with a pool table, and a dining room that showcases stone shipped from Croatia to pay homage to a Croatian barn. There’s also a generous alfresco area with a raised terrace featuring a stone pizza oven, amphitheatre-style seating and kids’ play area. A gymnasium was also added underneath.

The club also honours its Croatian history and Concord ANZAC Servicemen from the local community with its memorial room filled with plaques, artifacts and photos. The club also reinstated the original ANZAC memorial onsite.

A wider appeal

Though the club’s identity is deeply rooted in Croatian culture, the club realised early on for long-term survival, it needed to appeal to a wider demographic.

“We knew we couldn’t sustain being just an ethnic club because none of them were succeeding. Our next generation were assimilating. We decided to rebrand ourselves as a true community club but showcasing the best of Croatian culture,” Rimac said.

“We engaged a branding consultant and shared our vision. She turned around and said, ‘A community club is the way to go. But you need to do something a little different’. Clubs like RSLs and Leagues Clubs aren’t enticing to the younger generation – they’re designed for the older generation.

“We then looked around to see who the most successful hospitality businesses were. The Merivale Group and the Laundy family stood out, so we decided to do a cross between a Marsden Brewhouse and Newport Arms Hotel.”

The result: a Croatian-inspired community club called The Concord.

“It warms my heart to know we’ve left a legacy for the next generation.”

Michael Rimac, vice-president and executive director, The Concord

“We didn’t want to lose our heritage as our kids were assimilating and going to places where they felt comfortable and a little bit more upbeat. Now that we’ve built this venue, they’re all coming back. They’re all so proud of this and the local community has embraced it as well.”

Central to this rebranding was to also appeal to four key demographics: children, families, young adults aged 18-35, and older members.

“This is why we’ve created spaces that are bit quieter, a large eating area, kids’ play area, and an amphitheatre for summertime for bands and DJs to come.”

Blend of cultures

Food has also played a large part in the club’s transformation.

“Because we’re not a big conglomerate, like Panthers or Canterbury Leagues Club, we had to do something a little bit different,” Rimac said.

“We didn’t want to serve typical club food. We wanted restaurant-quality food at reasonable prices.”

The club enlisted hatted chef Tomislav Martinovic as a consultant to help develop the Croatian-inspired menu that features dishes such as cevapcici (pork and beef sausage), stuffed cabbage rolls with pork and beef mince and potato puree, and beef ragout gnocchi.

Following initial feedback, the club plans to

introduce more club classics in the next iteration of its menu.

“Feedback from the community will see us include more general items. We’re integrating more with the community without losing the Croatian experience. The music, for instance, is half Croatian and half English. The menu will follow a similar 50-50 mix.”

A new kind of club

Since the official opening on 6 June, the club has been inundated. Membership has grown significantly to approximately 8,750 local community members.

“You’ve got groups of people – grandparents, parents, and grandkids – all coming together to the club. There aren’t many places that can offer that,” stated Rimac.0

“Speaking to the older members, they were initially worried about what we were doing here. But now they stand proud, telling us, ‘Thank you much for what you’ve done. You’ve made us proud’.

“It warms my heart to know we’ve left a legacy for the next generation.”

Unlocking housing affordability

As Australia grapples with a housing crisis, clubs are developing retirement villages that could play a crucial role in easing the pressure while creating new opportunities for both younger and older Australians.

AUSTRALIA IS IN the throes of a housing crisis, with skyrocketing property prices and rent increases making affordability a distant dream for many. But there’s a solution hiding in plain sight: retirement villages. According to the Retirement Living Council (RLC), over-55s lifestyle resorts could be a crucial part of the answer, freeing up larger homes for younger families while providing affordable, independent living for older Australians. Unlike taxpayer-funded aged care facilities, which focus on health care and daily assistance, retirement villages are largely funded by their residents and promote independent living. Many operators are also registered home care providers, further supporting older Australians to live well within their communities.

A more affordable option

The 2023 PwC-Property Council Retirement Census highlights that the cost of a two-bedroom unit in a retirement

village is, on average, 43 per cent cheaper than a house in the same postcode across the country. While the national median house price sits at $986,000, retirement village units come in at an average of $559,000 in the same postcode. These communities are also operating at near-full capacity, with only a five per cent vacancy rate, demonstrating their popularity.

Daniel Gannon, executive director of the Retirement Living Council (RLC), emphasised the important role these retirement villages can play in Australia’s broader housing ecosystem, particularly as the number of Australians aged over 75 is expected to increase from two million to 3.4 million by 2040.

“Independent living units are an affordable housing solution in an otherwise unaffordable housing market, and they’re effectively hiding in plain sight,” he said.

“When an older person or couple makes the decision to ‘rightsize’ into a home that is better suited to their ageing needs,

they’re injecting a bigger home back into the market for younger Australians.”

Stepping up to the challenge

Amid the race for housing affordability, clubs like Toronto Workers Club, in NSW’s Lake Macquarie area, are seizing the opportunity to diversify through retirement villages. The club’s Elements Retirement Village, which began construction in 2019 and completed its final stage in 2022, has proven to be a key part of its strategy to reduce reliance on gaming revenue and strengthen financial security.

“The idea behind entering this space was essentially driven by our board’s strategic planning objectives,” CEO Ben Launt and marketing communications manager Melissa Pepe said.

“Much like many other clubs, we are highly reliant on gaming revenue, and this was a way to achieve a more balanced portfolio. In addition, there is great synergy with what the club offers. Extensive research

was done into the forecasted growth of this demographic in our local government area, as well as being a genuine need for this type of product.”

As a result, the club has seen a marked improvement in its financial security, which has strengthened its balance sheet. This improved financial performance allows the club to reinvest in core facilities valued by its members, further enhancing the overall club experience.

Toronto Workers Club’s 14,000 members now include 72 retirement village residents, who enjoy access to the club’s social activities, such as weekly Thursday afternoon barbecues and Friday drinks.

Residents Keith and Jan reflect on their decision to live at the village, saying: “What we love most about retiring to Toronto is our spacious light unit in a small, new complex. We were very warmly welcomed by everyone and are keen to enjoy our next phase of life.”

Resident Sally, who moved to Elements with her husband just over two and a half years ago, said: “This is the best thing we have done; it is so convenient here. I can walk to the doctors and the shops in no time and if I don’t want to walk, we have a bus every Tuesday morning going into Toronto shops.”

Happy and healthy residents

It’s clear that retirement villages don’t just offer housing solutions; they deliver significant social and health benefits. Research by RLC shows that compared to older Australians not living in a retirement community, residents are 41 per cent happier, 15 per cent more physically active, five times more socially active, twice as likely to catch up with family or friends and have reduced levels of depression and loneliness. Residents are also 20 per cent less likely to require hospitalisation after only nine months living in a retirement community.

“With an ageing population and housing crisis, it has never been more critical to develop age-appropriate and age-friendly housing that can address these issues in meaningful ways,” Gannon said.

The success of Elements Retirement Village has spurred the club to add 19 more units to the village’s existing 49 units. The move is part of a broader masterplan that Toronto Workers Club recently unveiled.

The club explained the diversification plans

are in response to the “major change” the club industry has been facing in recent years, with “more significant changes expected to come”.

“With this, it is vital that Toronto Workers Club de-risks itself by reducing our reliance on gaming. This has been the driving force behind Elements of Toronto, Toronto Golf Club Driving Range and most recently James Street Car Wash,” the club said.

Toronto Workers Club isn’t alone in recognising the potential of retirement villages. Other clubs such as Mounties Group, Blacktown Workers Club, Federal Golf Club and Forestville RSL have or are also making moves in this space.

Gannon welcomes this trend, noting that integrating retirement villages with club facilities adds to the appeal.

“The incorporation of retirement villages with facilities such as golf courses is common and epitomises the diversity and choice offered by the retirement living sector,” he said.

“We are in a race to house the nation, and collaboration between different sectors can help unlock much needed housing supply.”

“Independent living units are an affordable housing solution in an otherwise unaffordable housing market.”

Daniel Gannon, Retirement Living Council executive director

Artist impression of the additional units that will be added to Elements Retirement Village.

West HQ on becoming ‘The Vegas of The West’

IN 1964, ROOTY Hill RSL opened its doors in a modest weatherboard building in Sydney’s west, with just 127 members. Fast forward to today, and that humble club has evolved into West HQ – Western Sydney’s premier entertainment, fitness, lifestyle, and accommodation destination, boasting a staggering 60,000 members.

After relocating to its current site in 1972, Rooty Hill RSL continued to grow. It now spans nine hectares, housing major facilities like Zone Bowling, Sydney West Sports Medicine, and Novotel Sydney West HQ. Its impressive transformation even earned it the nickname “The Vegas of the West,” a title coined by the late TV host Don Lane.

Celebrating the venue’s 60th anniversary, CEO Richard Errington, who has been at the helm of West HQ for the past 18 years, reflected on its remarkable journey.

“Our diverse offerings, from hospitality and fitness to leisure and entertainment, reflect our commitment to exceeding expectations

and setting new standards for premium venues in Sydney’s vibrant west. Our awardwinning dining facilities are a testament to our exceptional team and dedication to becoming a complete destination for Greater Sydney’s residents.

“As the largest non-government employer in the region, we are not only a world-class venue but also a key contributor to local employment. We continue to create new opportunities in tourism, hospitality, and the arts, driving growth and supporting the community.”

In 2008, the club made headlines with the launch of its $5.5 million health and fitness complex, SGAC Health Fitness

Aquatic — now known as One55 Health and Fitness — the largest fitness centre in Western Sydney. Five years later, the Sydney Gymnastics and Aquatic Centre (SGAC) opened, welcoming around 3,000 people through its doors every week.

In 2019, the culinary scene at West HQ was

The beloved western Sydney establishment is celebrating 60 years of growth and innovation.

The evolution of the club over the years.

transformed with the launch of Eat St., bringing some of Sydney’s most celebrated chefs — like Sean Connolly, Stefano Manfredi, and Steve Anastasiou —to Greater Western Sydney for the first time. Chu Restaurant by China Doll also joined the impressive line-up.

That same year, West HQ hit another milestone with the grand opening of the Sydney Coliseum Theatre, a state-of-the-art, 2,000seat concert venue. The star-studded opening week featured top performers like Keith Urban, Missy Higgins, David Campbell, John Butler, Amy Shark, and the late, great Dame Edna. This architecturally designed space was designed to attract world-class performers to Sydney’s west, much like the legendary acts that graced Rooty Hill RSL’s 1976 Tivoli Showroom, which hosted icons like Cilla Black, and Freddie and the Dreamers.

“Our unwavering commitment to providing premium services across all our facilities – from fitness and hospitality

Rumour has it

to entertainment – demonstrates our dedication to enhancing community value and positioning ourselves as a leader in eventdriven experiences,” Errington said.

Looking ahead, Errington is excited to capitalise on the opening of Western Sydney International Airport.

“Our strategic focus on expanding West HQ as a leading food and beverage destination will capitalise on the economic benefits brought by the Western Sydney International Airport,” he said.

“The Sydney Gymnastics and Aquatic Centre’s fitness facility aligns with Olympic disciplines to promote active lifestyles and strengthen community connections.

“Additionally, West HQ’s Coliseum Theatre enriches the local performing arts scene with youth-led programs, offering aspiring young artists the opportunity to learn from top talent while providing a platform for international acts.”

The late, great Bert Newton was the MC at the official opening of the Sydney Opera House and of course in the audience was her majesty, Queen Elizabeth II. During the charity concert, Newton raised his glass to the assembled guests and said: “To all my friends at Rooty Hill RSL Club – this place would make a good annex to the RSL club”. According to legend, the Queen, upon hearing this inquired, “Is there such a place?”

Australian indie folk band Boy & Bear performed as part of a three-day celebratory jubilee festival.

The original building of Rooty Hill RSL.

Top clubs shine at Clubs SA awards

South Australian clubs celebrated in spectacular fashion on Saturday 11 October at the annual Clubs SA Clubs & Community Awards.

HELD AT ADELAIDE Oval, the Clubs SA Clubs & Community Awards 2024 recognised and honoured winners across various categories that exemplified values of community service, leadership, and inclusivity. Over 400 attendees gathered to honour the finalists and celebrate the evening’s winners.

“The work these clubs and individuals do to enrich their communities is nothing short of inspiring,” Clubs SA CEO Peter Apostolopoulos.

“Their passion and dedication embody the spirit of community that Clubs SA champions. Congratulations to all the winners, who truly reflect the heart and soul of the South Australian club industry.”

Taking out five categories, including Club of the Year – Large, was Salisbury North Football Club.

“What a fantastic night and outcome for the Salisbury North Football Club and completely unexpected. We entered the night hoping to win one award but never expected to win five, including the Club of the Year,” Salisbury North Football Club general manager Daniel Parry told Club Management

“For us, these awards mean the world, and this is the ultimate reward for our venue ‘the powerhouse of the North’ and its community. Our focus is our members and patrons, and we aim to give them a fantastic venue to enjoy whilst visiting. What a huge accomplishment that can be shared amongst everyone.”

Parry himself was also crowned Manager of the Year.

Individuals were also recognised for their outstanding efforts.

Clubs SA CEO Peter Apostolopoulos

“To be nominated for Manager of the Year is a great accomplishment on its own, but to win and be on stage receiving this award is most definitely one of the best moments in my career. I couldn’t be prouder of our team. Thank you to the judging panel for making this night possible for all Clubs to enjoy,” he said.

Another big winner of the night was Murray Bridge Club, which was recognised for Outstanding Community Service and Best Club Refurbishment.

“The Committee and the entire staff team at the Murray Bridge Club are truly honoured to have won Best Club Refurbishment and Outstanding Community Service at the Clubs SA Clubs & Community Awards 2024 on Saturday night,” Murray Bridge Club general manager Shane Barton-Ancliffe said.

“Being recognised for our recent renovations and especially Murray Bridge Club Community Support Program, which provides grants to assist local clubs and community groups, is something we are immensely proud of.”

Here’s the full list of winners:

Club of the year – Small: Aldinga Bay Surf Club

Club of the Year – Medium: Golden Grove Football Club

Club of the year – Large: Salisbury North Football Club

Sporting Club of the Year: Goodwood Saints Football Club

Club Cook/Apprentice of the Year: Stefan Symeonakis, Renmark Club

Club Chef of the Year: Sarah Jones, South Australian Jockey Club - The Junction

Employee of the Year: Michelle Jones, West Augusta Football Club

Manager of the Year: Daniel Parry, Salisbury North Football Club

Volunteer of the Year: Dennis Johnson, Port Football and Community Sporting Club

Grassroots Sport: Glenelg Surf Life Saving Club

Outstanding Community Service: Murray Bridge Club

Inclusiveness: North Haven Surf Life Saving Club

Environmental Awareness: Glenelg Golf Club

Best Bar Environment: Salisbury North Football Club

Best Dining - Cafe/Bistro: Salisbury North Football Club

Best Function/Event Venue: South Australian Jockey Club, Morphettville

Best Gaming: Salisbury North Football Club

Best Club Refurbishment: Murray Bridge Club

Best Entertainment: Para Hills Community Club

Salisbury North Football Club walked away with the most wins on the night.

Murray Bridge Club took home two wins.

The best of the west

Western Australia’s top clubs gathered to celebrate the resilient and community spirit at the 2024 WA Club Industry Awards. Clubs WA’s Andy Burns shares some of the highlights from the evening.

THE 2024 WESTERN Australia Club Industry Awards, hosted by Clubs WA, brought together the best of the state’s clubs to recognise excellence, dedication, and community spirit on 12 October.

Held at the elegant WA Italian Club, this year’s event highlighted the remarkable resilience of clubs in the face of ongoing challenges, while celebrating the contributions of those who keep them thriving.

President of Clubs WA president Geof Irvin expressed the significance of these awards for the industry.

“Clubs are the backbone of many communities across Western Australia. These awards are an opportunity to celebrate the passion and commitment of the volunteers, staff, and members who contribute so much to the social and recreational fabric of our state.”

This year’s awards recognised excellence across a range of categories, honouring both the efforts of individuals and the achievements of clubs as a whole. The night’s top accolade, Club of the Year, was awarded to the Byford and Districts Country Club, which impressed judges with its outstanding community engagement, innovative events, and dedication to member services.

The club’s chairperson Colleen Rankin accepted the award on behalf of her team, thanking staff, volunteers and members for their hard work and unwavering commitment.

A notable highlight of the evening was the presentation of the Building Communities Award to the Belmont Park Tennis Club. This award

recognised the club’s partnership with Blind Sports WA in delivering blind and low-vision tennis programs. Through organised coaching sessions and state champion training, Belmont Park Tennis Club has provided new opportunities for blind and low-vision athletes, fostering inclusivity and breaking down barriers in sport.

Reflecting on the challenges of the past few years, Irvin highlighted the resilience of WA clubs.

“We’ve faced significant obstacles, from navigating the impacts of COVID-19 and the extreme staffing shortages in hospitality that followed to now managing rising costs and volunteer burnout. Yet, through it all, clubs have shown immense resilience and a steadfast commitment to their communities. These awards are a celebration of that enduring strength.”

Looking forward, Irvin believes the industry is poised for growth and renewal.

“The future of WA’s clubs looks bright. We’re seeing renewed energy and innovation as clubs adapt to changing times and focus on building stronger connections with their communities. There is a real sense of optimism and determination as we move forward,” he said.

As the night concluded, Irvin encouraged all clubs to continue striving for excellence and to embrace new opportunities to serve their communities.

“The achievements we’ve celebrated tonight should inspire every club to push further, innovate, and keep making a positive impact,” he said.

Here’s the full list of winners:

Industry Supplier of the Year: Barons Beverage Services

Volunteer Contribution Award: Colleen Rankin, Byford and Districts Country Club and Sharon Reynolds, Meckering Sporting Club

Long Term Service Award: Ray Carey, Byford and Districts Country Club

Grassroots Sports Award: Hammond Park Junior Football Club

Building Communities Award: Belmont Park Tennis Club

Club Marketing Award: Byford and Districts Country Club

Membership Experience Award: Geraldton Golf Club

Function Facility of the Year: Royal Perth Yacht Club Club of the Year: Byford and Districts Country Club

Clubs WA president Geof Irvin

Royal Perth Yacht Club won Function Facility of the Year Award.

Byford and Districts Country Club was named Club of the Year.

Q&A / Daniel Blake

Fresh off earning the Spirit of Kokoda Award, Daniel Blake reflects on how he discovered the wealth of career opportunities that exist within the club industry.

Q&A Daniel Blake

People and Culture Business Partner

Dee Why RSL

Daniel Blake is always up for a challenge and shares how his experiences at Dee Why RSL has helped shaped his professional growth.

What was your first job?

My first job was at the local IGA in my hometown. I started when I was just shy of 15 and worked there until I finished my HSC.

How did you end up at Dee Why RSL?

I started as a Food and Beverage Attendant back in 2013, and after a number of promotions and roles across multiple departments, I am now the People and Culture Business Partner.

What drew you to working in a club and specifically why Dee Why RSL?

I applied at DYRSL for a casual bartending job to pay my way through university. It didn’t take me long to realise that the opportunities within clubs are endless. I’m really fortunate to be a part of an RSL with so many career opportunities.

What is your favourite thing about working in the clubs industry?

Clubs really are the heart of the community. We have something to offer everyone, and I love that inclusivity. No two days are the same, we get to meet some amazing people, and there’s always a bar nearby come five o’clock Friday!

What have been some of your biggest challenges?

As I’m sure many people would agree, Covid was an extremely challenging time. Clubs were one of the first to close and last to open – that was really difficult for both our staff and members.

You completed the Kokoda Youth Leadership Challenge, what motivated you to put your hand up for it?

I’ve always been someone who enjoyed a challenge. I like to be challenged in my work and my day-to-day life, and what better challenge is there than something that so few people can say they have achieved?

How do you spend time outside of work?

I love being outside, taking bushwalks, and catching up with friends. I equally love staying in for the first 10 minutes of a movie – and a nap.

What advice would you give to other young people who are looking to join the clubs industry?

There are so many career opportunities within clubs. They say that you can do any job in the army – clubs aren’t that far off! There are chefs, plumbers, painters, electricians, carpenters, accountants, marketing gurus, graphic designers, HR professionals, IT whizzes and the list goes on!

Wishing all our readers and partners a merry Christmas and safe holiday season

Looking forward to a prosperous 2025

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