Club Management Winter 2023

CAFÉ CULTURE

Creating a casual hub for your club

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AN AWARD WINNING SUPER FUND

At Hostplus, our measure of success is what we deliver for our members. But if you’re into awards, we’ve got those too.

We’re proud to have been named 2023 Fund of the Year by third-party ratings agency SuperRatings. Judged across three areas: strong performance, competitive fees, and an ongoing focus on members, we’re thrilled to receive this recognition.

We’ve also been recognised for 20 Years of Platinum Performance, and received awards for MyChoice Super of the Year and Net Benefit.

The rating is issued by SuperRatings Pty Ltd ABN 95 100 192 283 AFSL 311880 (SuperRatings). Ratings are general advice only and have been prepared without taking account of your objectives, financial situation or needs. Consider your personal circumstances, read the product disclosure statement and seek independent financial advice before investing. The rating and awards are not recommendation to purchase, sell or hold any product and are only one factor to be taken into account when choosing a super fund. Past performance information is not indicative of future performance. Ratings are subject to change without notice and SuperRatings assumes no obligation to update. SuperRatings uses objective criteria and receives a fee for publishing awards. Visit www.lonsec.com.au/super-fund/ratings-and-awards/ for ratings information and to access the full report. © 2022 SuperRatings. All rights reserved. General advice only. Consider the relevant Hostplus PDS and TMD at hostplus.com.au and your objectives, financial situation and needs, which have not been accounted for. Awards and ratings are only one factor to consider. Host-Plus Pty Limited ABN 79 008

244392 trustee for Hostplus Superannuation Fund, ABN 68 657 495 890. HP2390

Signing in

Winter is here, so its the time to create the cosiest environment to entice members and guests out of the house and into your club for a hearty meal, a good drink and a cosy space to socialise in.

WHEN WE LAUNCHED this magazine just over 12 months ago, Covid was still over our shoulder. But a lot can happen in a year. You have since welcomed us into your club, shared your good news stories and we have enjoyed watching the club space burn brighter than ever.

And with that, it’s another bumper issue of Club Management, celebrating all things clubs, from what they serve, to how they entertain, to who they employ and how they help their communities. We also celebrate their successes in creating a multifocussed business model that has profit for purpose at its core. In this Winter issue, you’ll find many clubs are finalising long-held renovation plans and a new face or two at the top of the club hierarchy.

As for gaming, while NSW clubs will be focussed on cashless card trials and removing external signage – a sign of things to come elsewhere – the industry is propelling headfirst into alternative and additional revenue streams, as witnessed by the growth in sports bars with dedicated big screens, impressive sound systems and other crowd-pulling entertainment. The growth of the craft beer movement, in clubs big and small, can also be witnessed in these pages, from dipping a

toe in with a couple of IPA taps to some new fullon breweries inside club premises. We say here’s cheer to that.

And few venues do better food than what is offered at a club. While those outside the industry and non-members may still be expecting schnittys and schooners, those in the know can choose from grab-and-go Japanese or Vietnamese noodles to modern Chinese or walking into a chic cafe that serves qaulity coffee and cakes inside your favourite club space.

Not only are we celebrating the great work that goes on in clubs, the peak bodies in two states are also recognising and saluting their achievements too, at their awards nights.

So, sit back in your favourite club lounge chair, grab a flat white with an extra shot and leaf through some impressive goals that have been reached in clubs around this great country of ours. Signing out.

Grant Jones Editor, Club Management gjones@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: Grant Jones Mob: 0407 334 000 gjones@intermedia.com.au

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

General Manager Sales –Liquor & Hospitality Group: Shane T. Williams

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

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

Cover image: Club Helensvale, Gold Coast

Subscription Rates 1yr (4 issues) for $36.00 (inc GST) 2yrs (8 issues) for $72.00 (inc GST)

To subscribe and to view other overseas rates visit www.intermedia.com.au or Call: 1800 651 422 (Mon – Fri 8:30-5pm AEST) Email: subscriptions@intermedia.com.au

We celebrate all things clubs and their successes in creating a multi-focussed business model that has profit for purpose at its core.

24

Winter 2023

52 34

Regulars

10 / News briefs

Club news from across the country

16 / News focus

Central Coast Leagues’ facelift

20 / The Foyer

The best new products on the market

82 / Q&A

A Canterbury League Club duty manager’s commitment to career Features

24 / CEO profile

Now it’s official, Bankstown Sports boss Michael Clancy gets rolling

28 / Renovation rescue

Club Helensvale upgrades and also adds a bowlo to the equation

30 / Taking the stage

Redcliffe RSL renovation shows off the venue at its best

32 / The hills are alive

Seven Hills RSL Club is on the rise with its latest refurbishment

Sports Bars

34 / Raising the bar

Sports entertainment in the club space is kicking goals

46 / Top of the ladder

From food to fitout, these are the latest hits in sports bars

50 / Good sports, bar none

How a well-executed concept can be duplicated elsewhere

Drinks

22 / The Bar

What’s new on the top shelf

80 / Tapping into craft

From in-house breweries to rotation of taps, what’s hot in cold craft beer

Cafes

52 / In short order

How to get patrons to linger longer over a simple cup of coffee

Food

70 / A little taste of Tokyo

Chef Jason Chan is on a roll with his new Japanese grab and go

Construction

62 / Rise and shine

Building on top of two car parks has created a new energy at Club Rivers

Gaming

72 / One for the AGEs

Make the most of your time at AGE 2023, and check out some of the exhibitors

78 / Cashless gaming

Penrith RSL CFO Joseph Vitalone offers an alternative option to harsh restrictions

Awards

86 / Clubs & Community Awards

ClubsNSW celebrates the contribution from clubs large and small, city and country

88 / Time to shine

Clubs Queensland acknowledges the best in the state with its Awards for Excellence

Table management well served.

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In the

What’s happening in clubs across Australia

New Gosford RSL Club on track

Gosford RSL recently marked a significant milestone in its redevelopment with a traditional tree-hoisting ceremony on the NSW Central Coast site. The event, on 5 May, officially marked the completion of all major structural works at the new club’s landmark building which is on track to open in early 2024.

“Our site marks the gateway to Gosford and the Central Coast, and our new club will make a statement that our region is prosperous, modern and growing,” Gosford RSL Club CEO Russell Cooper said. “It’s exciting to hear so many locals talking about the new club now that they can see the full scope of the building. “It’s only going to get even more exciting, as the fit-out commences, and we start forming the hospitality spaces that will be entertaining locals and visitors to the Central Coast from early next year.”

The modern, three-storey venue is the culmination of a partnership between the Gosford RSL Club, North Construction & Building, WMK Architecture and The APP Group, alongside numerous other trade contractors and suppliers.

The new clubhouse is rising from a carpark at the northern end of the existing site and overlooks the Central Coast Highway. It will feature a distinctive porte-cochere entry, RSL museum and reception servicing both the RSL and the adjoining motel on the ground floor.

The first floor will contain a cafe, lounge, bar, multiple indoor and outdoor dining options, kids play area and teenage retreat. The second floor will showcase sophisticated conference and event spaces, sports bar and the Oak Haven Brewery which recently picked up two gold and two bronze awards at the Australian International Beers Awards.

Plain sailing at Belmont 16s

Belmont 16s transformational centenary project on Lake Macquarie is on track for a November opening.

On a recent visit by Club Management the final look of the NSW Central Coast sailing club project was starting to take shape. Light flooded in from floor-to-ceiling windows that allowed for sweeping views over the water, and the bistro was in operation alongside the existing cafe.

An impressive staircase leads to soon-to-be-completed function areas and a large balcony upstairs, with bookings already made for the space. Changes to the ground floor and exterior are next in line.

“Our Centenary Project is on its final stretch. The completion delivery date is scheduled for November 2023 and apart from a few unexpected hurdles, the process has been relatively seamless,” says CEO Scott Williams.

“As the construction process has been disruptive, we have had to be operationally agile as some outlets and facilities were either unavailable or relocated and during this time our members have adopted the philosophy that the short-term pain is worth the long-term gain.”

Bar + Grill back on the menu

DOOLEYS has successfully relocated the popular Bar and Grill concept from Silverwater to its Lidcombe HQ.

Bar and Grill Lidcombe has now opened its doors on the ground floor of flagship venue, DOOLEYS Lidcombe Catholic Club, after its Silverwater site in Sydney’s west was sold.

The intimate 85-seater is all class, that also offers an elevated 30-seater private dining space, with AV essentials, all paired with an uncompromising menu from head chef Adrian Hofman.

Everything from fresh Sydney Rock to Fabbrica pastas, Wagyu and Black Angus scotch fillet are on the menu, all arriving at the table under the watchful eye of DOOLEYS F&B manager Gaby Tannous (pictured).

“We want it to be special, and for people to want to come back often,” said Tannous.

Boldbridge branches out

Queensland’s newest greenfield club, The Bower Tree at Sippy Downs by the Boldbridge Group, which includes Nambour RSL Club, has opened its doors on the Sunshine Coast.

Six years after the concept was first floated, and two years of pandemic and weather delays, Paynters has delivered. The $30 million build, unveiled in April, had more than 1000 workers pour more than 5000 cubic metres of concrete, use 150-plus tonnes of structural steel and lay 80,000 bricks.

The Bower Tree offers five dining experiences, four beverage outlets, function facilities, a kids and youth room and a gaming lounge.

The F&B options, serviced by four kitchens, include Cafe Rubia, Vine Wine Bar, Arrows Bistro and a pizzeria, while the gaming lounge features a modern design, with the latest machines in luxurious seating.

“It is hard to believe that just over four years ago we finally found a parcel of land that would be the future site of the Sunshine Coast’s newest community club,” Boldbridge CEO Suzanne Long said at the opening. “Today, the dream became reality, this incredible building took shape, and The Bower Tree is alive.”

Russell Reeves joins the team as venue manager and Leah Spence makes the move from Nambour RSL Club to assist as operations manager. Sunshine Coast executive chef Peter Brown will head Arrows Restaurant and Events. Matthew Smyth re-joins the team as executive chef of Cafe Rubia.

Flights of fancy

The National Restaurant Association Show in Chicago is the place to see new ideas and strategic equipment solutions in hospitality, writes consultant chef Paul Rifkin.

IT’S A LONG haul to get to Chicago, 13 hours to Los Angeles, a few hours delay and then another four hours. I often get asked “Was it worth it?” and I always say ‘definitely’, as we only see a fraction of what’s on offer coming to Australia.

So, if you want to stay ahead of others, it’s the place to be. This is evident in all the Aussies I see there, lots of CEOs, executive chefs, operations managers and restaurant designers and builders. They are all seeking new food ideas and strategic equipment solutions.

It has been 10 years since I last visited the NRA Show in Chicago; I remember being blown away by its gargantuan size. It took me eight hours to speed walk through all the massive halls, and another two days to drill down on ideas.

So, I was prepared this time and had a plan of attack to extract the most from it, and that I did, adding immensely to my knowledge base.

The Innovation Kitchen had equipment that seeks to transform current thinking with focused solutions. Some, like a salad washer head that easily attaches to a current tap system, made lots of sense. Electric cooking equipment is fast replacing gas and it’s producing an evolving array of new ideas.

There were robots to manage cooking, frying, ware washing, burger cooking and assembly, or even table delivery. Some were clunky but the manufacturers were optimistic about “getting it right” very soon.

The ever-evolving vegan market has produced a plethora of new products, with the seaweed industry growing exponentially.

It reminded me of the then new gluten-free products 10 years ago, all of which has now become mainstream. The fastest growing burger chain in the United States is totally vegan, which was unheard of five years ago.

Australian producers and suppliers introduce their offerings direct to the American markets, seeking sales and investment.

I was privileged to be in the front rows for the keynote address, with the legendary Danny Meyers giving his ideas and solutions for today. The American market has the same challenges as us and they are having great success with new strategies.

We can learn much from those who are already racing ahead with a positive solutions-based approach to keep hospitality on track for increased growth.

The hospo camaraderie with so many of my LinkedIn connections was exciting, being able to actually shake hands and look them in the eye for a chat.

I leave Chicago loaded with lots of ideas, a new positive head space for the hospitality industry, a real belief that there are working solutions available. I have made new contacts and added to my own business opportunities.

I am more than hopeful of the survival of this great industry, but rather, I know it will rebound, workers will come and customers will continue to seek and receive an awesome hospitality experience.

Paul Rifkin at the NRA in Chicago.

Cronulla food moves

Sydney’s southern beaches hotspot, Cronulla, is a hive of activity in the club food space with both Cronulla RSL Club and North Cronulla Surf Club beefing up their restaurant plans.

Cronulla RSL is opening up to tender the operation of its waterfront bistro, currently run by club veteran Con Dedes as Watergrill.

“It’s been 15 good years,” says Dedes who will throw his hat into the ring to continue the food operation at the club which is about to undergo a major refit. The club was contacted for comment.

Other experienced club operators Harry and Simon Kanaan from the Italian-inspired Villagio (Merrylands RSL, Club Blacktown, Richmond Club) and Steve Sidd from Catering HQ (Parramatta

Aussie chef’s $150k world title

Leagues, Davistown RSL, Wests Ashfield Leagues, Pittwater RSL, Castle Hills RSL) are also believed to be in contention.

In other Cronulla news, the Feros hospitality group will lease space in North Cronulla Surf Life Saving Club’s new build at the back of its refurbed clubhouse.

The surf club has applied to install a kiosk and 300-capacity licensed restaurant on the first floor of the new extension which is currently under construction.

Feros Group, which counts local venues The Prince at Kirrawee, Public House and Taren Point Hotel in its portfolio, was appointed to operate the surf club restaurant and kiosk in 2021.

Former Pittwater RSL Club chef and Squizify business development manager John McFadden will replicate his winning World Food Championships menu, that scored him a trophy and $US100,000 first prize, at Mona Vale Surf Club’s The Basin diner on Sydney’s northern beaches.

It’s been a whirlwind return to Australia for McFadden, who admits to being exhausted after becoming the first non-American to ever win the WFC title in 10 years of the competition.

“It was epic, I’m exhausted now but it was definitely worth it,” he said on his return home with large novelty cheque and huge trophy in hand.

This year’s Final Table event was held in Bentonville, Arkansas, the corporate headquarters of retail giants Walmart and Sam’s Club, sponsors of the WFC competition which is considered a competitive ‘food sport’ in the US.

“I won the final by 10 points across five judges with a score of 95,” said McFadden whose family in Mona Vale watched live on Facebook as the presentation took place.

McFadden, flying solo, was pitted against three teams of three chefs across three challenges. His final winning dishes included a surf and turf of prawns, scallops, and chorizo, cauliflower puree, roast crab and prawn sauce that will feature at The Basin on Wednesday 28 June and 5 July.

McFadden made his way through to the major final after winning the World Food Championships Australia and being crowned world seafood champion last year. The next WFC Australia competition is being held at the Melbourne Convention Centre from 30 June to 2 July and at Sydney Showground from 22-24 September.

An impression of the upgraded North Cronulla Surf Life Saving Club.

John McFadden with competition judge Timothy Orday and (inset) his winning surf ‘n’ turf dish.

Behind every great menu

Comcater is Australia’s most trusted commercial kitchens expert. We live and love food service, cooking up the kitchens of tomorrow for more than 40 years. comcater.com.au

Wyong Leagues buys local basketball association

Wyong Leagues Group has agreed to buy the financially troubled Central Coast Waves Basketball Association, which collapsed earlier this year.

“Basketball falls squarely in our ‘giving back to the community’ basket, very much like the other sub clubs we operate; bowls, soccer, golf etc,” says a club spokesman.

“We have had phenomenal community feedback from it, I suppose with over 700 registered players, added to the fact that it was a rescue mission from their sudden collapse, it was always likely to be well received.”

Wyong’s takeover ensures the Association will now have a stable financial and managerial future. Matt Smith (pictured with Wyong Leagues Group CEO Ben Coghlan), who has extensive previous experience with the Waves, will head the new operation.

Wyong Leagues Group will become an associate member of Basketball NSW and Central Coast Waves Basketball will be a sub-club of Wyong Leagues Group.

“We are very excited to have the opportunity to extend our capabilities of providing community sport to the residents on the Central Coast as we know basketball is a very popular sport,” Coghlan says.

Parra’s Perfect Plate pitch

New Parramatta Leagues Executive Chef Helmut Gundendorfer has jumped into the deep end, offering up three dishes for this year’s ClubsNSW Perfect Plate awards, featuring new ambassadors Courtney Roulston and Matt Moran.

The two chefs are no strangers to club food. Moran (Chiswick, Aria, North Bondi Fish) got his start in commercial kitchen at Paramatta RSL Club on the deep fryers. One of the most memorable dishes back then was carpetbag steak. How times have changed.

Moran and Roulston could sample any one of 160 dishes, from Sydney Rowing Club’s Moreton Bay bug rigatoni gratin to Broken Hill Sturt Club’s masala-style lamb shanks or lamb ragu rigatoni with smooth ricotta, parsley and sorrel (pictured, inset) from Parra Leagues, in their ambassador travels.

“Everyone has to up their game. They are not resting on their laurels and they realise that hospo is a big part of their business and they need it,” said Moran.

Meanwhile, Roulston (ex MasterChef, Sydney Swans) remembers the traditional Chinese meals the chef/owner offered to her at Putney Bowlo where she worked, instead of the more Westernised bistro dishes he served to punters. A lot has been learned over the years, she says.

“People will come in for food. You just can’t rely on a cold beer and a bit of gaming,” says Roulston. “People will travel for food. I’ll go anywhere for food.”

Gundendorfer joined Parra Leagues in February after a long stint at Bankstown Sports. The Perfect Plate will be the first big test.

“Perfect Plate is a great way to promote the quality of dishes that are now available in the club space,” says Gundendorfer. “I’m looking forward to helping our team create more great dishes throughout the Parra Leagues offerings.”

When public voting finishing on 9 July, the top 13 clubs will be named as winner in their region. There will also be three state-wide winners announced in the small, medium and large club categories at The Perfect Plate Awards Night at Norths in Cammeray on 1 August.

Perfect Plate Ambassadors Matt Moran and Courtney Roulston with Parra Leagues exec chef Helmut Gundendorfer and sous chef Sarah Hanslow. Pictures: Grant Jones

CLUB RESTAURANT + CATERING OPPORTUNITY

MULWALA WATER SKI CLUB IS SEEKING A NEW RESTAURANT OPERATOR.

› Mulwala Water Ski Club is looking for Expressions of Interest from professional and highly capable F&B Operators with a proven food and hospitality capability in a Club environment.

› The departure of the current caterer at Mulwala Water Ski Club provides opportunity for new investment and energy to redefine the food and beverage offer. This is a rare opportunity, available for the first time since 2014.

› Successful respondents will have the demonstrated ability to provide warm-hearted, customer-centric service and contemporary food and beverage that will position Mulwala Water Ski Club as a casual and family dining destination on the Murray River.

› The Club’s expectation is to provide lunch & dinner menus (7 days/ week) with additional opportunity for breakfast, bar (food) menus, events, takeaway and delivery menus.

› The respondents are encouraged to present their expertise, motivations and their approach to hospitality and foodservice with TO REDEFINE MULWALA WATER SKI CLUB’S HOSPITALITY.

SUMMARY OVERVIEW

› Premium Murray River destination on the foreshore of Lake Mulwala

› High exposure with 340,000 visitors annually.

› New fit out, low risk entry, competitive rental and outgoings plus ‘honeymoon’ rent-free period offered.

› Seating for 106 customers under current configuration. Seating configuration (current) provides ability to increase the capacity.

› Dedicated outdoor dining area provides additional flexible seating areas with drop down walls for year round capability.

› Family dining is encouraged with a kids playground located outside and adjacent to the restaurant (maintained by the Club).

› Completely self contained loading, storage and back of house areas.

› Independent entry for locals, facilitating takeaway orders and home deliveries, without signing into the Club.

› Restaurant kitchen includes all services and equipment including an open service kitchen and rear prep kitchen.

› Kitchen is equipped with versatile cooking equipment suited to a range of culinary styles plus specialty pizza oven. The Club maintains all FF&E.

› Mulwala Water Ski Club operates the bar and liquor licence.

Central Coast Leagues’ ground-floor facelift

By Grant Jones

NSW’S CENTRAL COAST Leagues Club has released its vision for a revitalised ground-floor facelift in the lead up to a grander $450m-plus masterplan for its prime site in the heart of Gosford.

The ground-floor refit will be reflective of a relaxed, coastal lifestyle, with the design displaying finishes and colour palettes inspired by the local bush and waterways.

The new CCLC experience will begin with a light-filled reception/ lobby featuring a streamlined sign-in process and single-level access. An indoor/outdoor café will serve light snacks, coffee, and gelato during the day and will become a cosy wine bar after dark, the club says.

The family dining precinct will feature an open kitchen, wood-fired pizza oven and a dedicated kids’ play space off the lobby. There will also be a large central bar, with more than 80 beers on tap, including local craft beers and domestic drops. The popular Central Coast Leagues Fitness and Peking Garden Chinese Restaurant will also receive new fit-outs as part of the redevelopment.

“Our ultimate vision is to create a fully integrated lifestyle and entertainment precinct that the whole community can enjoy. But, in reality, the journey has just begun, and this refurbishment is the first stage of that plan,” Central Coast Leagues Club CEO Edward Camilleri said. The club board says the extensive redevelopment project signals a new chapter in the future of the venue.

Designed by Altis Architecture with project management by Colliers International and a build by Sydney-based Belmadar, the ground-floor refurbishment will be delivered by early 2024.

A DA has also been lodged for $3.9 million worth of alterations and additions to freshen up the western, southern and eastern facades. The ground floor will get new finishes and cladding and new landscaping to “soften the public domain interface” and activate the streetscape opposite Leagues Club Field. The club will remain fully operational during construction.

The club told Club Management that the project is a taste of what is to come, as the long-term masterplan is for a twin-tower, retail, club and residential precinct, which gained concept approval in 2019 but is still a work in progress.

Drop The Mop

PEOPLE FIND LONG-TERM relationships hard to end. But not you. No, because when you take a moment to really look at that drowsy old mop sitting in your storeroom, you’ll know deep down you can do better.

It’s not that mops are all bad, but the reality is your club has likely outgrown the benefits of a traditional mop and now needs something faster, stronger and more consistent. As your business matures, so should your capital tools and processes to match this growth.

The Capital Equipment Hire i-mop floor scrubber is a major innovation to replace the classic mop and bucket. What makes it so good is that it adds the manoeuvrability of a traditional mop with the cleaning power of a commercial scrubbing machine. The i-mop was designed taking what people love from a classic mop and building it into a modernised cleaning solution.

But how can it really improve club management?

Finding an effective cleaning solution that satisfies an entire venue can be tricky. A generic mop is not powerful enough to satisfy different floor environments such as greasy kitchen floors, coolrooms, dining areas and high-traffic entrances. The i-mop has aggressive scrub pressure to clean smooth and rough floors without the risk of ‘shredding’ the fibres like a generic mop.

“Clubs require an increased level of cleaning and hygiene and the i-mop has exceeded our expectations to achieve this” says General Manager Mathew Koura from Sunblest Cleaning Services, Sydney. “It was easy to teach our cleaners how to operate and maintain them, plus they’re a lot faster too.”

The i-mop XL can impressively clean up to 300 square metres in 11 minutes compared to 45 minutes with a spaghetti mop.

“When we demonstrate the i-mop in action, managers and staff are instantly won over by the results and ease of use,” says Damon Couper, Director of Capital

Equipment Hire in Sydney. “You can see their moods lift as they realise a solution exists that makes cleaning a productive, satisfying and proud experience.”

The i-mop is also an option for budget sensitive managers.

“For businesses restricted in their capital outlay, long-term rental options are more cash-efficient. You can keep the machine onsite and have all maintenance requirements handled by our field service team. Daily hire is also available for Sydney customers.”

The bottom line

Along with 6x faster cleaning, 75% labour savings, dirty water recovery (the same water is never used twice) and cordless battery operation, the i-mop is a specialty cleaning solution for hospitality.

Learn more about the i-mop through a no-obligation demonstration with Capital Equipment Hire on 1300 799 312.

Read the signs that you’re ready to break-up with your mop.

The Foyer

Brand news and promotions

2. Birch & Waite’s sweet sauces range

Birch & Waite is very proud to announce the launch of its new indulgent dessert sauce range. With over 30 years of experience and culinary expertise crafting savoury products for Australia’s leading chefs, Birch & Waite are excited to launch its new range of smooth, creamy, indulgent sweet sauces to be poured or dipped with desserts or added to beverages.

Birch & Waite’s new Belgian Chocolate Sauce is batch crafted with the finest milk and dark Belgian chocolate, dark brown sugar and cocoa for a rich, decadent flavour. It’s new Premium Caramel Sauce is made with real butter, cream and dark brown sugar, giving the sauce rich butterscotch and burnt brown sugar notes and a buttery texture. Key features include: Australian made, batch crafted, shelf stable, no artificial colours or flavours, no added preservatives and suitable for ovo-lacto vegetarians. For more information and a free sample, visit the website. www.birchandwaite.com.au

1. Banktech and TAB partnership

Banktech has announced a partnership with Tabcorp that allows TAB customers to deposit and withdraw cash from their account via the ATM Plus network using their digital TAB account card, or physical TAB card. More than 2600 CashConnect ATMs across Australia, primarily in pubs and clubs, are currently being upgraded to the new ATM Plus service which will include both a note acceptor and barcode scanner.

“This is especially exciting for our next-generation, noncash betting Digital Retail venues. Banktech’s CashConnect ATMs will allow them to offer a cash deposit and withdrawal option, in a non-traditional TAB that is powered by Venue Mode on the TAB App,” says Bernadette McLoughlin, general manager oncourse & wagering operations – TAB.

Banktech built ATM Plus to be “the bridge between cash and digital payments” says Henry Kiwarkis, General Manager Sales, Banktech (pictured with McLoughlin). Kiwarkis adds that delivering TAB services is another important step in developing fully integrated digital solutions for venues. www.banktech.com.au

3. EJE Architecture

Cardiff Brewery is the latest venture of The Wests Group. EJE was engaged to design and document the refurbishment of the existing auditorium into a new sports bar featuring a small-batch craft brewery. Completed in late 2022, the working brewery (pictured above) is on show through the steel-framed glass wall with the large feature copper pipes making their way from the back of the brewery, wrapping their way across the ceiling and down into the bar. The large TV screen is a focal point of the room and measures 7.2m x 2m.

As you enter the room, you are greeted by the custom made “çhandebeer” light fitting with over 400 amber beer bottles hanging from the ceiling. The existing bar was refurbished and also features over 700 backlit amber beer bottles on the bar front. Brick tiles, wine barrels and booth seating add to the charm of this popular new offering within Wests Cardiff. www.eje.com.au

4. Boon Edam

In 2023, revolving doors from Boon Edam is celebrating 150 years in business providing globally proven benefits and elegant entrances for all-sized clubs, including Canterbury League Club, Bardwell Park Bowling Club and the newly-renovated Petersham RSL Club (pictured above).

The Boon Edam range helps reduce the impact of the following issues:

1. HVAC. With revolving doors being “always open, always closed”, more cool air is kept inside in summer, and warm air saved in winter. HVAC savings often repay their total cost within two years.

2. Crowds. In a Covid-sensitive world, touchless entry through a revolving door is ideal. It also controls traffic flow smoothly, without sudden influxes of visitors overwhelming reception staff and compromising admission criteria.

3. Smoking/Pollutants. Revolving doors provide an excellent barrier against dust, smoke, debris and other pollutants posing OH&S and comfort issues. This means, they can be an ideal division between a dedicated smoking area, such as poker machine areas, and another section of a club as OH&S separation rules increase.

Take a look at Boon Edam’s range of revolving doors, security doors and portals, speed gates, tripod turnstiles, access gates and full height turnstiles to ensure the security of your entry and perimeter.

www.boonedam.com.au

5. Capital Corporation

Capital Corporation’s exemplary development partnership with Bondi Junction RSL Club has revitalised a venue that is now ideally positioned for future success, with state-of-the-art amenities and multiple income streams that ensure financial sustainability. The partnership, which leverages Capital Corporation expertise in club redevelopment, has helped transform Bondi Junction RSL Club into a thriving and modern facility for its members and visitors. This successful development partnership with its diversified income streams also reduces reliance on a single revenue source. The success of the Bondi Junction RSL Club partnership also highlights Capital Corporation’s ability to deliver outstanding results, which comes as a result of meticulous planning, diligent execution and attention to detail that has garnered positive feedback and solidified their reputation as a trusted development partner. Clubs considering a development partnership can have confidence in Capital Corporation’s capabilities, as demonstrated by this successful collaboration with the Bondi Junction RSL Club (pictured below). With a proven track record, financial strength and commitment to innovation, Capital Corporation is well-equipped to support other clubs in achieving their development goals. www.capitalcorporation.com.au

6. Nestlé Professional dessert mixes

Nestlé Professional has launched two mouth-watering new dessert mixes with a nostalgic twist, inspired by iconic Nestlé brands, Milkybar and Aero! Chefs, restaurateurs, and foodservice operators can now create delicious and inspiring desserts with a nostalgic twist, adding some excitement to their menus.

Nestlé Professional Executive Chef, Elke Travers said, “Nostalgia is emerging to be one of the biggest food trends this year. When people are looking to dine out, fun and even sentimental dining experiences can make all the difference. The Milkybar and Aero dessert mixes provide chefs with an easy way to curate special moments for customers.”

The Nestlé Professional Dessert Mixes are available now from all major foodservice distributors or via the Nestlé Professional customer service team on 1800 20 30 50. www.nestleprofessional.com.au

The Bar

Drinks news and promotions

2. Holgate Tropical Pale (gluten-free, low carb)

Thirst-quenchingly refreshing with notes of pineapple and overripe fruit, balanced by a light bitterness from the tropical hops, Holgate Tropical Pale tastes like a delicious Pale Ale. Light, biscuity and so beery, you won’t believe it’s gluten-free and low carb. This is the beer you’ve been searching for.

www.holgatebrewhouse.com

1. Holgate Love All Pale Ale (alcohol-free)

Now in cans! Holgate Love All Pale Ale serves you the flavours you love with a biscuity malt and fresh hop bouquet - but with less than 0.5% ABV. Many alcohol-free beers are sweet with low drinkability and bear little resemblance to the higher ABV cousins they are trying to emulate. Holgate think they’ve created a beautifully crafted version, offering a non-alcoholic beverage that is dry and refreshing with true beer flavours, great hop aroma and character worthy of a craft beer.

www.holgatebrewhouse.com

3. Jack Daniel’s Bonded

Jack Daniel’s Bonded, the brand’s first new super-premium drop in 25 years; a 100-proof premium whiskey aged in select barrels for added depth and character.

Barrels were hand selected for their unique and particular characteristics of deeper colour, flavour and aroma, which bring a darker, richer, and more oak-forward character to Jack Daniel’s Bonded. At 50% ABV, it is a big, bold Tennessee whiskey with layered notes of caramel, rich oak, and spice giving way to a pleasantly lingering finish.

www.brown-forman.com/brand/jack-daniels

4. Mr. Stubbs’ on-tap cocktail range

It’s time to meet Australia’s fastest growing ready-to-drink Margi, Espresso and Cosmo range, Mr. Stubbs. It’s time to raise the bar and say goodbye to crafting complicated cocktails during busy happy hours and hello to the ultimate streamlined keg-to-glass solution.

Mr. Stubbs, the moustached mixologist has pre-squeezed the limes for the zesty mouth-watering Margi that will rival a real Margarita. He’s crushed the beans for the rich, smooth, and utterly delicious Espresso with crema and don’t worry about perfecting the balance of not too sweet and not too tart in your next Cosmo – Mr. Stubbs has done it for you!

www.mrstubbscocktails.com

5. Heaps Normal’s award-winning non-alc beer

Heaps Normal are a dedicated Australian non-alcoholic beer company, brewing beer without the hangover, and the leading Australian craft nonalcoholic beer in a category seeing double-digit sales growth in the face of a reduction in overall craft beer consumption.

Its story is based on the simple belief that there’s things in life that are too good to be wasted, and the Heaps Normal XPA was recently awarded the best non-alcoholic XPA in the World Beer Awards, in addition to being the topranking non-alcoholic beer in the GABS 2022 craft beer hottest 100. Heaps Normal has an expanding line-up that includes a traditional Lager and a Hazy Pale Ale – all alcohol free. Grab a case via the ALM portal or contact sales@ heapsnormal.com to find out more.

www.heapsnormal.com

6. Pepperjack’s 2022 Central Otago Pinot Noir

The Pepperjack winemaking team has respect for traditional winemaking techniques yet is also dynamic and imaginative. The Pepperjack winemakers are conscious of modern wine styles and are creating wines that reflect our passion for the regions the wines are made from. The Pepperjack range of wines are rich and honest - showcasing outstanding qualities.

The new 2022 Central Otago Pinot Noir, launched in time for winter 2023, displays mouth filling dark cherry and luscious cassis characters matched with supple mouth filling tannin that gives a silken textural structure. The savoury cocoa and resinous spices from the oak and whole bunch fermentation help draw the red and blue fruits across the palate, melding to a complex and concentrated finish. This wine can be enjoyed now but will also improve with careful cellaring for 5+ years.

To discover this new addition to the Pepperjack range, please contact your local Treasury Wine Estates representative or call 134 TWE.

www.pepperjack.com.au

Stepping up

In a wide-ranging interview, newlyannointed Bankstown Sports CEO Michael Clancy tells Club Management editor Grant Jones about his plans for the future.

WHILE GENERAL MANAGER Michael Clancy seemed the obvious choice to take over as CEO after the shock resignation of 30-year Bankstown Sports Club veteran Mark Condi last year, it has taken a little while for the board of Bankstown Sports Group to confirm his appointment. A year, in fact.

But a 24-year Bankstown Sports man himself, Clancy said he understood it was a process the club needed to go through after Condi resigned.

“The board asked me and I was extremely grateful to even have the opportunity,” he says of the interim role. “They have been very supportive from the outset, and we have certainly continued in our vision for the future and focussed on our core business and, as you know, it hasn’t come without its challenges in the past year.”

Mother’s Day was a turning point, not only for Clancy as official CEO but for the direction of the club as 13,500 people walked through the doors that May weekend. La Piazza took $70,000 from more than 2000 covers and, overall, the club set record numbers.

“Funnily enough, with the external environment we haven’t fully felt – food and beverage wise – the discretionary spend drop off too much,” he says.

Now that his role is official, it’s time to get the ball rolling for the club group and its 135,000 members.

“It will give me a lot more clear air,” he says. “It allows me now to put my stamp of authority on things moving forward.

“When I first got into the interim role and looked at it, I thought more focus in the near future needed to be on reinvestment in our venues,” he explains. Among them are Birrong Sports, Bankstown Bowls, Acres at Greenacre and the newly-merged Bankstown Golf Club.

“Birrong has outgrown itself. It’s full and busy all the time, so whether that means expanding into one of those greens, we are looking at that. We are also looking at what we do at Baulkham Hills Sports, too, which was last renovated in 2008.”

Bankstown Sports CEO Michael Clancy at the club’s administration hub in the Flinders Centre.

Picture: Grant Jones

Clancy is also looking to finalise several existing plans for other clubs in the group. Acres, at Greenacre, recently received DA approval for a deck on the front green and another kids’ area, fenced off for ball sports, including a basketball hoop.

“Internally, we are going to do a kitchen update, because it needs it, massively,” he says.

Other internal works include lifting the low roof and improving the gaming room with more alfresco space as existing members have urged. While pizzas from the woodfire are still on the menu, Clancy is looking to reinstate food from the two smokers.

“It’s very hard to get a skilled chef who can do that.”

At Bankstown Golf Club, the over-55s accommodation plan has been shelved since the merger as the site was on bio-diverse land and can’t be built on. The focus now is on viability of the proposed distillery and scale of the brewery, given several breweries have gone under recently.

“We are currently working on the master plan. That will be a process to work through,” he says. “We are still working on feasibility for the big brewery and distillery and what that actually looks like down there and whether it can fit,” he says, as part of the merger MoU included keeping the 150 car spaces.

“We are very engaged to do a very good food and beverage concept down there and a new clubhouse,” he says. That new clubhouse would also tap into a residential growth corridor, with Mirvac’s housing development of Riverlands Golf Course and Western Sydney University

Bankstown Campus also being turned into residential accommodation.

“Golf is always going to be very important. It’s a beautiful golf course. [But] the facilities are tired and perhaps they [the old management] didn’t have the skills set to bring it up to the standard that they would be happy with.”

The club will going to the market with an EOI. Up the road from HQ, Bankstown Sports Bowls has had a facelift: new carpet, paint and furniture.

“It has really lifted it up to a standard we are quite happy with,” he says. Closer to home, the redevelopment of the three-storey concrete-cancer riddled car park across the road from HQ is still a long way off. A highline vision, working within the local council masterplan, has been proffered with first-responder and over 55s-housing plus retail and open parkland in the mix.

As busy as it gets, a thriving community club is a club that stays open, says Clancy.

“You can have a hard day here,” he explains, “but as I always say, ‘We are not closed’. People have short memories.”

With smaller clubs on the brink, the group’s administrative ability and resources also offer merger solutions to struggling venues.

“I think amalgamations will be a big part of our future. I think there is a fair amount of consolidation in the industry,” he says of the upside.

Back at HQ

In the meantime, Canton Kitchen contractor Jason Chan came to him just after Covid with a

When I first got into the interim role and looked at it, I thought more focus in the near future needed to be on reinvestment in our venues.

Michael Clancy

Lady Banks rooftop bar at Bankstown Sports.

few F&B ideas. Chan has since introduced the club’s first Japanese fast-casual offering, Miso Oishii (see page 66), and has re-organised the operation at Lucky Cheng’s.

“He’s the kind of contractor you want to deal with: passionate, trying to drive his business and always trying to do something different,” says Clancy in praise. “His food down there is always very modern and different to the normal club scene which has been good for us.”

Rather than be subsidised by gaming, all food venues have to stand on their own two feet. The only venue that doesn’t is Cornerstone Cafe.

“Our cafe loses a bit of money, but that’s what happens when you have a cafe open 21 hours a day,” he says. In a bid to appeal to a new demographic, Cornerstone now offers Campos coffee, while the rest of the group offers Vittoria.

“We are very excited,” Clancy says of the Campos deal that could see a Bankstown Sports blend from its on-site roaster and even pods to take home. Other internally-run food offerings are currently under revision by new Culinary Director Olivia Casson (Compass, Solotel) who took over after the departure of long-term executive chef Helmut Gundendorfer who is now at Parramatta Leagues Club. Reviews include Basement Brewhouse. While popular at night, it has struggled for numbers during the day, so it is now open to families with teenagers who love the burgers.

A speakeasy/whisky bar is also on the cards, but just where that will be is still up for discussion. The Flinders Centre office complex also includes a new hair salon, bottle shop, pharmacy, dentist and medical centre floor, plus beautician and gym in the tower, an almost one-stop shop for members. Not to mention the successful Lady Banks rooftop bar. It’s almost a one-stop shop for memebers.

A numbers game

Sitting at No.2 in the top memberships list – Mounties is No.1 – for Clancy it’s all about recruitment and retention.

“We did a whole re-engagement campaign recently and we had members from before Covid that were still in there but dormant and we did a cull at the end of that … I think 20,000,” he says

The group has added 37,000 members in the past year, partially due to the removal of the paid membership hurdle and free digital membership at the door, with CircleScan assisting with the digital sign-up. Meanwhile, the average age profile has dropped from 52 to 42.

Where to for gaming

With the change in state government, Clancy is keen to see the results of the Wests Newcastle cashless gaming trial. He also recently visited Club York, in Sydney’s CBD, to see how its IGT trial is going.

“I think digital payments will be a way of the future,” he says “My son, who is 11, won’t go to a bank, doesn’t carry money. There will be a next generation coming through here in the next couple of years who won’t go to an ATM.

“As an industry we need to work with the government on what the next transition looks like. I’m certainly hopeful that we will come up with a good outcome.”

The club has trained more staff in harm minimisation and recruited another responsible gaming officer in preparation for the self-imposed ClubsNSW Responsible Code of Gaming that will take effect from 1 July.

“I think the industry is very much behind making sure that we have sustainable gaming,” he says. “There’s no one silver bullet solution to these things but as we move forward, the industry is being more proactive in that area. Nobody wants problem gambling.”

Putting down new roots

On the ground, staff numbers are back to pre-Covid levels and, while middle managers and restaurant managers are still hard to find, the club has engaged with local schools in trialling under 18 recruits. Around half a dozen graduates are now employed full-time.

“It just forces us to look a little bit differently to what we are used to,” he says. Expect more of that different thinking from Clancy in the future. That includes the group’s interest in dry goods, cleaning supplies and beverage wholesaler ClubCo, which it owns alongside Norths Collective, Twin Towns and Gosford RSL Club.

“We’re very excited to watch and see what the future holds,” he says of the different interest the group now has. But, he adds, he hasn’t lost sight of the main game which includes supporting 46 sporting clubs and sundry community groups.

“We are a hospitality precinct, and all the other aspects are very exciting but we are a club and we are here for our community and we are here to make a difference,” he says. “We will never ever lose sight of that, either as a board or myself.

“Growing up in this area, I know what impact Bankstown Sports has within the community. I am very proud of that, and I want to continue that.”

Basement Brewhouse is targeting a new audience during the day.

Renovation rescue

Amid its own long-term renovation plans, the Gold Coast’s Club Helensvale also decided to come to the rescue of a financially troubled bowlo up the road. Brian Crisp signs in to check out what has been going on.

CLUB HELENSVALE IS mid-way through a $13 million renovation project that will signal the completion of a major comeback campaign for the northern Gold Coast club. Just three years ago, Club Helensvale was in a very difficult financial position thanks to covid shutdowns.

Since then, general manager Wayne Moffatt and his board have embarked on three separate renovation projects that have not only completely rebuilt the club but have reinvigorated its membership.

The club’s 17,000 members have already given a huge thumbs up to the new café, lounge area and sports bar designed by BSPN. By the end of November, members will have access to a new two-storey bowler’s lounge, 200-person function room and world class undercover bowling green.

When Club Management visited on a recent Friday at lunchtime, both the men’s and women’s Australian Bowls squads were at the club training on the greens, and the café area was teeming with people enjoying excellent, well-priced food.

“A covered green is essential, especially in the Queensland heat,” Moffatt said of the MakMax shade installation. “We have more than 500 bowlers here and they need a room that they can call their own, so that was an important part of the renovation plans.

“At capacity the function room will cater for about 180-200 people. It will be used to host weddings, conferences, training meetings and our regular bingo games.”

Moffatt said the management team hit the reset button following Covid.

“We (the management team) saw Covid as the chance to make a fresh start. We looked at our business with a whole new mindset – a clean slate – and made decisions that were good for the business, not traditional decisions.

“Like many clubs, we used to serve two-for-one meals in bain-maries and hot boxes. We stopped that. We now serve $40 steaks – really good steaks – and members love it. They pair the steak with a good bottle of red. If you serve good food, people will come, and the club will benefit in other areas.

“Because of social distancing, we had to take 30 machines out of our games room. It gave our members more space. It surprised us, but our revenue is up. Sometimes less is better.

“The only thing we had to back track on was the courtesy bus. We stopped it for 12 months, but the members were adamant that they wanted it back. We listened.”

A bowl here, a bowl there

The club’s financial turnaround post-Covid has been so dramatic that late last year the Club Helensvale Board approved the purchase of Robina Bowls Club – now called Club Robina – a venue that was struggling and looked like closing. For $5 per year, members can now access both clubs.

Like many other club venues, Robina Bowls

Club was in a dire financial situation post-Covid and looked like having to close its doors before the intervention from Club Helensvale, a 27-minute drive away up the M1.

“It was a big decision for us,” Club Helensvale general manager Wayne Moffatt said. “Robina was in serious trouble. Unless you were playing bowls, there was no reason to visit the club. The TAB had closed, the club had stopped serving food.

“Robina is a high-density residential area, but the club wasn’t giving locals a reason to step in the door.”

Moffatt said that with all the work happening at Club Helensvale, taking on the task of re-inventing Club Robina, had been a challenge.

“We have been very careful not to take our eye off the mother ship. It has been a delicate balancing act to make sure the interests of both clubs are served equally.”

Club Robina is now once again serving good quality food Thursday to Fridays and new, and existing, members have been given reciprocal rights at Club Helensvale.

“Every month our bowlers now travel to Club Robina to play. Members can visit either club. We want to make this as seamless as possible for members,” Moffatt said.

“In the long term, we want people to be able to get the same dining and gaming experience at both clubs. The menu at Club Robina is not the same as Club Helensvale yet, but eventually we hope it will be the same.

“The TAB will return in the second half of the year and by then we hope to have Club Robina chugging along nicely.

“As a not-for-profit community bowls club, we felt it was within our charter to help out, providing a brighter future for the Robina community and adding another great facility for our members residing to the south to enjoy.

“Our first priority will be to improve the standard of the bowling greens that support the 180-strong bowling membership. We’ll then turn our attention to the club facilities.”

Redcliffe RSL shakes off pandemic delay

By Grant Jones

A POST-COVID REFRESH, including high-end finishes to the bars, new light fittings and an updated POS for the bistro, has not only helped modernise Redcliffe RSL Club, north of Brisbane, but streamlined the venue’s restaurant operations as well.

“We had originally planned to complete the minor reno before the pandemic changed the strategic landscape for the club,” says Redcliffe RSL Club general manager Peter Forsey.

Once the refurb was reactivated, Ashley Cooper Construction was able to implement the design by BSPN on time and on budget. That included an updated main bistro and refurbishing the club’s multiple bars.

“Our team also installed new carpet throughout the seating area, and relocated the stage and dance floor in line with the RSL’s fresh layout,” an Ashley Cooper Construction spokesperson said.

The works started at the end of January and were completed in early March, added Forsey.

“Our most recent upgrades were what we called ‘a cosmetic upgrade’ including the look of the main bar, the bistro servery, carpet, and furniture,” Forsey says. “We also relocated our stage and dance floor to increase seating for the ever-growing Redcliffe community, whilst upgrading our networking capabilities throughout the venue to allow for more point of sales and better WiFi coverage.

“For such a small turnaround and seeing the before and after, we are very pleased with the results,” Forsey says. “Our members deserve the best, so it is why we are constantly looking to provide the best club possible to complement our wonderful team.”

Seven Hills alive with revamp

New menus, an indoor-outdoor feel, plus live music and plenty of parking all add to the atmosphere at a new-look Seven Hills RSL Club, writes Grant Jones

FANTASTIC FEEDBACK IS what you want from a $30 million refresh, and Seven Hills RSL Club received just that at its recent grand reopening. Add to that at least a doubling in membership, and it just goes to show that the right investment in your venue brings results.

The club now features 6000sqm of new and refurbished areas including contemporary alfresco and indoor dining spaces with revised F&B offerings supported by new kitchens, a sports bars and a 600-space carpark to accommodate the new members.

Those invited to the official opening on Friday, 14 April, said they loved the interior design of the club extension, including the new outdoor atrium with many praising the Glass House as a feature.

“People liked the fact that the dining area made them feel like they were eating outdoors despite being enclosed inside –

most likely due to the ceiling-high windows surrounding the space,” the club said. “It is one of the sunniest and brightest sections of our club and a preferred area to be in by our members.”

Menu upgrades

The new menu offering from Fitzroy Lane was also a highlight with The Atrium and its floor-to-ceiling glass, booth seating and greenery all under 5.5m ceilings as a main attraction. The Fitzroy Lane menu – which also services the Seven Hills Group’s Penrith Golf Club, Pennant Hills Bowling Club and Fox Hills Golf Club – ranges from pasta, pizzas, burgers and banh mi to seafood, schnitzels, salads and steaks on the grill.

“We haven’t upgraded our menus in years so this was a big change,” a club spokesperson said. There is also a new wok menu, offered exclusively at night, with a selection of seven dishes to choose from, starting with a classic stir fry or chicken and prawn pad thai. There are also $18 daily light lunch specials for members and weekly dinner specials ranging from $16 wok night on Wednesdays to $24 for 24 wings on Sundays.

The club has also brought back live music every Friday, Saturday and Sunday with duos playing from 5pm-8pm, then a DJ playing from

eight until late on Friday and Saturday. On Sunday afternoons, the performance features a soloist playing acoustic music.

Passing muster

Wilson’s Sports Bar was also unveiled as part of the three-stage renovation, as was The Alcove which features several big screens so fans can watch live sport. External works included new facades to both road frontages.

“The feedback we have received so far has been very encouraging, as has the growth in our membership,” says GM Joe Bayssari. “Frankly, much of the work was done beforehand. We strive to offer the best for our members and guests, so we asked them what they wanted in a modern club. Their response indicates that we have met and even exceeded their expectations, so we are very happy that they are happy with the result.

“We look forward to the next phase of the refresh which includes our Iron Bark Cafe.”

The next stage of renovations will also include a 100-seat function room, new 200-seat entertainment area, new sports area with snooker tables, pool tables and darts, plus two new kids’ areas with play equipment and arcade games.

Raising the bar

The way patrons consume sports entertainment has prompted clubs to offer more time, space and sense of place than traditional sports bars. Grant Jones reports.

A COUPLE OF flat screens, some high tables and stools, wagering consoles and burgers don’t cut the mustard as a sports bar these days. Just ask any club manager. Look around at any of the renovations across these pages and you will see that clubs are pulling out all stops to offer the most appealing sports bars in town.

From the Moama Bowling Club on the picturesque Murray River and Saints Sports Bar at St Mary’s League in Sydneys’ west to North Lakes Sports Club in Brisbane, new sports bar builds now include everything your sports armchair expert could want. From craft beer bars and on-trend hotdogs with loaded fries and massive TV screens with directional speaker systems, to high-top tables and comfortable stools or linger-longer armchairs and coffee tables, today’s sports bar should put you in the thick of the action.

The ultimate all-round experience Mark Sturdy from Entain Australia, which operates Neds and Ladbrokes, believes the growth in sports bars relies on much more than big screens and top-quality sound.

He says a winning model must offer the ultimate sports experience that compares favourably to actually being at the ground.

“It’s more than just putting screens on the wall and getting people in,” Sturdy says. “It needs to be the ultimate experience, one where your mate goes, ‘Have you seen that sports bar down the road?’.

“Consistency and commitment to live sport is key, if customers intuitively know on a Friday night they can go to their local club and watch their sport of choice, they’ll be far more likely to choose your venue, than a venue that flips between one sport to another, week to week,” Sturdy says.

Outside of sporting fixtures, flexibility to adapt zones within a sports bar to offer multiple levels of entertainment, helps ensure visitation to the area all week, Sturdy adds.

At the flick of a switch, a sports bar can now offer poker, trivia and late-night entertainment with DJs or live bands, says Sturdy whose Entain business has recently purchased Full House Group with brands including Australian Poker League, Sportspick, GameOn, innQUIZitive, QuizzaMe and DJ Bingo.

Entain Australia is partnering with venues to create a holistic sports bar experience.

Sports wagering in-venue has changed dramatically over the recent years, Sturdy has found. Customers want more than communal form guides, or walls of monitors showing static odds and cash terminals. These elements are becoming less relevant as customers move to wager on their phones and gain information from either their own devices or new innovative ways to distribute information exclusively in venue.

“What hasn’t changed is the connection to a venue and going to the local with mates for a few bets,” he says.

That is helped by localised promotions around key racing events, tipping competitions or punters clubs to create social connections and local competition. Entain’s Sportspick product, for example, has seen an increase of more than 20 per cent in participation, year-on-year, and drives a stronger connection between the venues and their patrons.

“How do you elevate the experience? Our venue sponsorships focus on elevating and innovating the experience to create unique reasons for customers to come to their local every day of the week,” Sturdy says.

“Importantly, we are committed to the continual improvement of our sponsorships to ensure we are exceeding our venue partners and customers expectations.”

Entain’s Sportspick product launched its first Punters Challenge Championships that enables tipsters and their venues to play off against each other in an onpremise, 10-week race-tipping comp that leads to a national final with a prize pool of $25,000.

“This is our toe in the water with a national pool for race tipping and we’re looking forward to elevating this product for Spring Carnival,” Sturdy says.

Tackling success

WITH ABOUT A fifth of Australian consumers visiting hospitality venues to watch live sports and with the season in full swing, your sports bar better be up to scratch this winter as teams wind up for the finals.

Research group CGA by NIQ’s On Premise Sports Report has highlighted the opportunities to target consumers flocking to venues to catch games, in its finding that 18 per cent of consumers head to RSLs, sports clubs and pubs to watch live sport on TV.

“Keeping the on-premise live sports viewer engaged throughout the season will be key for venues showing live sports who are looking to drive higher levels of footfall,” says James Phillips, CGA Client Solutions Director – ANZ.

Those consumers who do visit also tend to be highly engaged with hospitality venues, visiting more often than the average consumer and have both a higher average income and higher spend when out-of-home.

Given those stats, operators should be targeting activity around big sporting occasions, helping to identify key events to activate around and making sure a welldefined live-sport occasion strategy can pay dividends for clubs.

Previous CGA research also highlighted that 60 per cent of Australian consumers are also more likely to place a bet when watching a sporting event in a club bar, pub or restaurant than if they were watching it at home.

And almost half of consumers stay at a venue for longer if they were taking part in mobile sports betting, with about three in five saying they’d be likely to order more drinks if they were watching a game they’d placed a bet on.

Beer is also a clear winner among the drinkers too, with live sports viewers tending to be suburban-based and male, with domestic brands typically leading consumption but stocking a range of imported or craft options will help cater to a larger segment of consumers.

The report also found there is also a strong case to be made for spirits and wines as well with half of the segment drinking these categories.

North Lakes Sports Club, Brisbane.

Sports programming

We live in an age where there’s so much quality sports coverage both at home and internationally, that your sports bar can show heart-thumping action at any time, seven days a week. Whether that’s international men’s and women’s cricket or football – which includes the soccer and rugby World Cups – to any super series, including NRL’s State of Origin, or once-a-year blockbusters such as the SuperBowl, today’s sports bar should make your patrons feel like they have a seat in the stands – day and night.

And if you don’t have it on the big screen, Stan Sport is offering a commercial subscription with no or low-cost installation with almost immediate connection as long as you have solid wifi (or can be setup with LAN connection) and a Chromecast or Apple TV, for use on up to 4 suitable Smart TV directly or plugged into your AV System. For your subscription, live sports and all replays are available on demand, ad-free, from Club Rugby to Super Rugby Pacific and all international games.

Stan is also home of the Rugby World Cup which starts in

September. Stan Sports is also an Olympics Broadcaster from next year and is home of UEFA football, MMA, all four tennis Majors and motorsport, including Indy Car and World Rally.

From September Stan Sport is also looking at giving venues access to a 24/7 channel so clubs can have non-stop live and replayed sports content without clubs having to curate it.

“Stan gives your customers variety with all sports having ondemand replays so you can program great sports entertainment across the day. So, you give your members what they want,” says Tim Fishwick from Stan Sports.

It’s more than just putting screens on the wall and getting people in. It needs to be the ultimate experience, one where your mate goes, ‘Have you seen that sports bar down the road?’

Mark Sturdy, Entain Australia

EVERY MATCH. AD-FREE, LIVE & ON-DEMAND. NO LOCK-IN CONTRACTS.

Turning research into reality

Evolution is key, and recognising that upgrades are needed in the first place is a step in the right direction when it comes to creating the ambience and features in a club that will attract today’s sportsloving audience.

As venue and culture manager Craig Allan explains of the new North Lakes Sports Club’s bar and deck: “We acknowledged that we needed a dedicated sports bar that would allow us to show multiple sports at one time.

“To evolve with current trends, our Sports with our 12sqm screen has the ability to be split in multiple screens meaning we can show traditional style sports as well as embrace the American and extreme sports market,” he says.

“Our research showed we had a market within our catchment that followed overseas and non-traditional sports and to date, we’ve had great success showing and promoting these sports.”

The space then reverts back to a comfy bar or lounge and can broadcast a multitude of sports in between big events.

“The brief to our designers was to create an area that allowed for large numbers but also had an intimate feel within the room when not at full capacity,” Allan says.

Changing the fabrics, alongside the fixtures and fittings, makes a big difference to a space. The Bunker sports bar at Club Rivers, in Sydney’s southwest, needed a sophisticated lounge look in contrast to the alfresco feel of its other new space, The Canopy. So Mint Furniture introduced classic pieces and custom finishes like velvet, metallics and inlaid tiled table tops help create that feel.

Best bar bites

WHEN IT COMES to food, sports bars remain a focus of single bite bar food, especially during big events, allowing your patrons to balance a beer or wine in the other hand.

Simplot Foodservice has introduced the Edgell Entertainers range of four Australian-made cheese snacks that have been developed with versatility in mind. They range from Mac ‘n’ Cheese Bites and Mozzarella Cheese Sticks to Jalapeño Cheese Bombs and Haloumi Chips (pictured).

They can also fill more than one application on the menu, from share platters for a bunch of friends to bar bites while enjoying the broadcast of a big sporting event.

“As a chef, if I can use one product in multiple ways, it provides so many benefits, I can save storage space, turn over stock quicker and save time with ordering,” says Edgell executive chef David White.

“Many chefs are looking for ways to expand the menu without adding extra labour and prep time, and using Edgell Entertainers for side serves or as add-ons to your main offers is a great solution,” David adds. “They’re quick and easy to prepare, and it goes without saying that they’ve been developed to deliver on flavour and texture.”

Screen strategy

As screens in the home get bigger, those in venues need to be even bigger, brighter and better with high-resolution LED walls and multiple small screens so that every seat in the house gets a clear view.

“The big thing that we see in a sports bar is obviously the split screen in the video wall and we are of the opinion that if you are renovating or upgrading and not considering it, then that will be a dead space, especially in that club market,” says Big Screen Video Group (BSV) commercial director Saul Heffernan.

But before you get to the end result make sure that in any new build or renovation that your tech is capable, the screen fit for purpose and there is easy accessibility to a control screen.

“You need to make sure you have the right technology behind that screen as well as the capability of a touch screen panel that you put behind the bar or a panel that is located behind the screen or even an ipad.”

In addition to big screens, Heffernan says there are other creative elements being seen, such as in-house advertising panels on the sides of big screens.

Venues such as The Builders Club in the

Illawarra also partnered its big screen with an LED ring hanging from the middle of the ceiling, which can spruik in-house promotions and events. It’s the sort of technology that BSV will be showcasing at the AGE at Sydney International Convention Centre in August. That and a huge video wall, with touch panel operation by staff who will also be pouring beers. But not every LED wall has to be huge.

“Do what’s right for your club,” says Heffernan, “whether it’s having a look at what venues are doing internationally, and emulating things on a smaller scale, see what works and doesn’t work in your space.

“You don’t want to put a big screen on someone’s lap. Think about how it will work, 6m wide by 1.75m high doesn’t always work for everyone. And don’t get caught in the trap of the finer pixel pitch. The reality is you can be spending a lot more money on a finer pitch when you don’t actually need it – 2.6mm in most sports is totally fine.

“Last of all, think of your sports bar like you would your gaming room: creative, flashy, cool LEDs and maximising your entertainment. Ask yourself ‘How can I improve ROI?’, just as would you do in your gaming room and bring that out into your sports bar.

Do what’s right for your club, whether it’s having a look at what venues are doing internationally, and emulating things on a smaller scale, see what works and doesn’t work in your space.

Saul Heffernan, Big Screen Video

The new LED ring screen from Big Screen Video at Legend Sports Bar at The Builders Club in the Illawarra.

“And ad content, our creatives at BSV can do that for you too.”

When it comes to sports wagering, digital is rapidly becoming the preferred option, so having full charge on your phone is key to enjoying your time at a club venue. But with numerous security and data breaches recently reported, legacy conventional charging solutions (plugging-in with cables to charge your device) is risking the data security of you and your patrons.

“These cables can be maliciously modified to attempt to steal data and upload malicious software to visitors’ phones when they plug in to charge,” says Stay Charged co-founder Ryan Britz. “Wireless charging not only offers a simpler solution, but also the peace of mind that there is no malicious software or data transfer occurring.”

Incorporating wireless chargers into existing or new furniture like EGM benches, bar top counters, or restaurant booths also encourages your visitors to linger longer. Wireless charge points throughout your venue is also a cost-effective solution to keeping your customers happy.

“Wireless charging provides the convenience of a simple drop-andcharge solution with no need to supply a range of charging cables –and with over a billion (and growing) smartphones supporting wireless charging, it is a great way to futureproof your venue,” says Britz.

Stay Charged counts Manly Leagues Club, Wests Ashfield and Petersham RSL Club among recent clients acknowledging the visitor need for wireless charging.

The 4K experience

THIS YEAR, FOXTEL Business is focused on launching 4K in venues, to offer even better quality sporting entertainment in the lead up to the finals.

“The fix we’re currently developing for this will mean that it’s a much smoother experience for venues, so we’re even more excited to launch 4K to the industry later this year,” says Greg Bohlsen, National Licensed Venues Manager, Foxtel Business.

Foxtel Business has had an impressive lineup of sports broadcasting for clubs this year and is now well into the NRL and AFL seasons, as well as Super Netball. Internationally MLB is underway, as well as F1 and Moto GP. Venues should be thinking now about promoting this to their customers well in advance of the fixture, says Bohlsen.

Bohlsen’s top live sport tips:

• Have “sound zones” where possible and an HD viewing experience with the correct aspect ratio so nothing on the screen gets cut off.

• Promote sporting fixtures on social media and use Venue Finder and promotion apps like FANZO.

• Showing the pre-match build up encourages people to come earlier and promoting food and beverage offers before and after big sporting events encourages people to stay longer.

• Utilise the breadth of Foxtel’s live sport coverage – ESPN shows the best of US sports for the early afternoon weekday hours that could capture the workday lunch crowd.

Foxtel Business is working with venue partners to launch 4K this year.

Wireless charging facilities, like these from Stay Charged, keep patrons in your venue longer.

Wireless Charging: Why It’s Great for your Venue & Guests

Increase the value of your existing assets.

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Future-proof your venue.

Wireless charging is the future, with over a billion smartphones already supporting it and phone makers rapidly shifting to it.

Drop & charge convenience for your guests.

Your guests can simply place their phones and instantly start topping up, so they can focus on enjoying your venue.

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Scan the QR code to learn more. We can help connect you with joiner y specialists or assist with retrofit enquiries.

www.staycharged.com.au

Top of the ladder

Creating the ultimate sports bar experience requires focus on several different aspects of the offer – from F&B to AV and furniture. Check out what some clubs across the country are putting on in their top-notch sports bars.

FOOD

Castle Hill RSL Club, NSW

This Hills District club ramped up its offering last year by including an exciting new food brand, Short Cut, as part of its Sports at 77 offering, just in time for the Finals. The brand, fit-out and food positioned the venue as an American sports bar meets modern family diner to balance Sports at 77’s once blokey offering.

Targeting a mix of sports enthusiasts, including families and young adults, the space features arcade games, gaming consoles and a pool table for all patrons to enjoy. The brand was designed by Soft Launch, in partnership with Castle Hill RSL Club and Catering HQ, with the brand colours, tone of voice, photography style, uniforms and tableware all designed to complement the Short Cut brand.

David O’Neil, group CEO of CRHG says putting Short Cut on the fixture was also a means to diversify the club’s culinary offering.

“The food is flavoursome, well presented and caters exceptionally well to a diverse demographic of diners who are looking for a family-friendly dining experience, quick bite to eat before a show, or something to enjoy with mates while watching the big screens,” he says.

AUDIO

Moama Bowling Club, NSW

This border town venue’s new purpose-built sports bar incorporates the latest in audio and visual technology. Designed by Adelaide architects Studio Nine, part of the brief was to create separate zones within the open-plan Sports Bar for uninterrupted viewing and audio to match. A large 6mx2m LED TV wall was installed as the central screen for the feature sport being broadcast. Working in conjunction with the screen is a 7.8mx3m Jbn Sound Ceiling directional speaker system that provides the best zone audio solution for sports broadcasts.

The on-premise wagering component consists of several smaller TVs with an additional 1.8mx5.4m Jbn Sound Ceiling to match. Rather than compete, the two Jbn sound systems work alongside each other without any broadcast crossover.

Other sports bars using Jbn sound systems include NSW’s East Maitland Bowlo, Wyong Leagues, Shellharbour Workers, Manly Leagues and Barooga Sports. In Victoria it is Traralgon Bowls Club, Sale Greyhound Club and Yarraville Club while Queensland’s Across the Waves and Townsville RSL also have Jbn upgrades.

Food from the Short Cut food outlet at Castle Hills RSL.

Jbn’s directional speaker systems have been installed at Moama Bowling Club’s sports bar to create separate AV zones in the space.

Sport fans love nothing more than to watch their favourite sport on the big screen and to be immersed in sound and atmosphere.

However, often Sports Bars located in open plan Pubs and Clubs grapple with delivering quality audio in conjunction with their big screens without having to sacrifice layout, section off rooms, or use glass petitioning.

Our Jbn Sound Ceiling system provides a unique solution to this problem. Not only does it allow customers to view and listen to multiple sports simultaneously without interference within the same area, it exceeds expectations and delivers an audio visual experience that draws people out from their homes and to the venue. This is great news for venue owners, with our research suggesting that providing multi audio sources to match visual content is key to retaining patrons and increasing revenue through bar takings, and gaming areas.

CONTACT US: Call: (61) 409-931-704 Email: sales@jbn.com.au

Wyong Leagues Club Wyong Leagues Club

THEMING AND INTERIORS

North Lakes Sports Club, Queensland

An optimised sports bar and deck upgraded the existing sports bar to be bigger and better with a $2.8m refurbishment bringing new, premium and exciting experiences to the local community currently not offered in the area.

The new outlet, with its rustic industrial theme and timber furniture, includes a 12sqm sports screen, plus a variety of other screens to watch all sorts of sports all in the one spot.

“Our industrial theme and furniture style all contributes to a dedicated room that has a different feel and atmosphere to the rest of the club,” says North Lakes’ venue and culture manager Craig Allan.

BIG SCREENS

St Marys Rugby League Club, NSW

With a build by FDC and design by Bergstrom Architects the wow factor at the St Marys Rugby League Club’s new Saints Sports Bar was created by offering an American-style venue that immersed patrons in an experience like no other.

Patrons can witness every big game, race, fight, or match on the massive 4.8mx2.7m screen, a huge 3mx1.69m screen or any of the 45 4K LED screens that dot the venue. It makes for an immense stadium-like atmosphere with a speaker system that makes you feel like you’re in the heart of the action.

Designed for the ultimate audio-visual presentation of all sports it has been a hit for everything from Super Bowl to cricket over summer to now the 2023 NRL and AFL seasons.

“Saints Sports Bar is quite frankly in a league of its own,” the club says.

St Marys Rugby League Club hopes to lure fans to Saints Sports Bar.

The revamped sports bar at North Lakes Sports Club has an industrial aesthetic.

Good sports, bar none

Build

That’s

AFTER WYONG RUGBY League Club opened its themed sports bar in December 2020, Wyong Leagues Group knew it had picked a winner. While it was the first of its kind in the group, due to the overwhelmingly positive and immediate response from patrons, plans were quickly adopted for a further roll-out and now four of the group’s 11 venues have a sports bar. That includes the most recent addition at Avoca Beach Bowling Club, plus Bateau Bay Bowling Club, Woolgoolga Diggers and, of course, the original at Wyong Leagues itself.

In each of these venues the experiences have been positive, events are well attended, sales are up and the positive feedback from patrons has been loud and clear.

“We set ourselves the benchmark of delivering a product that exceeds the expectations of our members,” says CEO Ben Coghlan. “We completely understand that most of the events we show these days can be easily accessed from

the comfort of home, or even on many different devices, so we know they have to make the decision to come to one of our venues a nobrainer by offering a top-quality experience. We believe we genuinely provide the next best thing to being at the event itself, some patrons might say even better.”

Whether it is watching the NRL, AFL, the latest UFC event, racing or a World Title fight, the convivial atmosphere of the bars, due to the attention to detail, are proving to be a winning formula. Since the first sports bar opened at Wyong Leagues, the offering has also been refined adding to a knowledge bank that has since been used by all subsequent installations. The provision of high tables and seating, the type of décor, the number and size of screens, the type of food offered, and the speed of service offered behind the bar have been invaluable in making sure that the product is on point. So why a sports bar and what does it add in overall composition of a club?

“We see it as providing yet another reason to come to our venues, importantly, something that can generate loyalty and frequency of visitation. It also provides opportunities in non-peak periods,” says Coghlan.

“A classic example is the live screening of the annual NFL Superbowl which we’ve been holding at Wyong Rugby League Club for a few years now. It has become an event that grows each year and patrons look forward to it. Despite being held on a Monday morning in January, which is typically a dead part of a quiet day, and yet by applying some creativity with the space, we still generate good support.

“This year we ran all the divisional play-off games live and pre-promoted the screening of Superbowl with a ‘Tailgate Party’ theme. We provided a special Superbowl menu, special drinks and to add to the atmosphere, had the bar decked out in NFL regalia, the result was a 300plus attendance of happy fans.”

At Avoca Beach Bowling Club, the total refit of its sports bar saw it take on a whole new and contemporary take with walls covered in sports imagery, including one whole section dedicated

to a local obsession: surfing. These were not just any old stock image surfing pictures, however, the Group ensured that the locals could identify with the wall by using shots provided by local surf photographer David Benson, with shots captured at nearby beaches. The $400,000 fitout was incorporated into part of a larger extension that wrapped up late last year.

When Woolgoolga Diggers amalgamated with Wyong Leagues Group in 2021, the introduction of a sports bar contributed significantly to a dramatic increase in membership. Events are now well-attended and, in a relatively small community, the sports bar contributes significantly to providing a marketable point of difference with it being the only one of its type in town. Bateau Bay Bowling Club’s sports bar has also developed a loyal following and has had recent cosmetic updates to its décor.

“The key to success for our sports bars is in making sure we demonstrate that we understand what patrons need from this type of facility, that means going way above and beyond just having a big screen on the wall. It must be a complete package,” Coghlan says.

We see it as providing yet another reason to come to our venues, importantly, something that can generate loyalty and frequency of visitation.

Ben Coghlan, Wyong Leagues Group

Punters now pack the new Avoca Beach bowlo sports bar during major sporting events.

Avoca Beach Bowling Club’s sports bar has had a total refit.

In short order

Once an afterthought, quality cafés in clubs are now part of a grander plan to have patrons linger longer at all times of the day. Grant Jones reports.

CLUBS SEE STANDALONE café spaces and dedicated coffee offerings as great revenueraisers throughout different periods of the day.

The importance of a quality café offering in a club includes not only the coffees being ordered and how patrons are having it, but what they are having with it, at what times, and in what environment it is delivered.

So who is doing coffee well in the club space? Prior to undertaking a major $7 million renovation, Brothers Leagues Cairns sought inspiration from members about what they wanted in their venue. That research highlighted the need to attract a slightly younger, female audience who wanted a contemporary daytime café. And so the upscale Fratelli’s café was born.

At the heart of the recent downstairs refurb, Fratelli’s features floor-to-ceiling windows, sheltered by a Mediterranean-inspired blue-andwhite awning. Taking inspiration from the theme, the new café features an all-day menu with

Mediterranean-inspired grazing options along with pizzas, snacks, treats and, of course, coffee. Also in Queensland, outside of Bundaberg, part of Sandhills Sports Club’s redevelopment and new clubhouse included a transformed open-plan space which includes an impressive new café. The light-filled area sets the scene for a whole new look and feel of the club.

“At Sandhills Sports Club, like so many other clubs and cafés, we have quality coffee, cakes and delicious delights, but these days that alone isn’t enough to stand out in a competitive market,” says club general manager Jodie Harris. “Nowadays, you certainly cannot be successful without great products, but it is only one part of what you need to provide for the discerning customer.

“Our café area was deliberately designed as the heart of our club – the central point, allowing patrons to immerse themselves into the full scope of club offerings. The café location takes full advantage of the welcoming Queensland sunshine

with the amazing natural light providing a warm and friendly atmosphere, when combined with our comfortable seating, welcoming staff, and friendly members, we believe our cafe environment is well worth a visit.”

Seven Hills RSL Club, in Sydney’s west, recently unveiled its own new look, including a new café at Fitzroy Lane. Apart from tea, cake and coffee, Fitzroy Lane also has a dessert bar that features gelato. The new offering sits in a lightfilled open-plan space lifted by soaring ceilings, booth seating and greenery. While Fitzroy Lane is now up and running, the club’s Iron Bark Café is also undergoing some renovations to expand the current kitchen area. Once done it will offer light lunch meal options.

At Club Helensvale’s new refit on the Gold Coast Hinterland (see page 28), the Café Discovery menu starts with a cappuccino and finishes with a Vienna, with options of almond, soy and lactose-free milk, plus vanilla, hazelnut or caramel flavour shot. And don’t forget the Dirty Chai Latte, just as they like it on the Goldie.

So important are clubs in the coffee space that Nestlé Professional recently unveiled a new look for one of its Buondi brands – Complex Soul – at Wallarah Bay Recreation Club on the NSW Central Coast.

“At Wallarah Bay Recreation Club, our catering business is a huge part of our competitive appeal,” venue manager Paul Hope says. “We are fortunate that our location, right on scenic Tuggerah Lake, provides an excellent backdrop for dining.

“Providing a quality coffee product is an essential part of the overall offering, which helps to build business outside of the traditional lunch and dinner times. We have many patrons who take advantage of our great range of coffee and cakes throughout the whole day.”

Up to date for more than a century

With more than 100 years of coffee experience, Melitta has moved with the times and now offers expertise not just in coffee and coffee preparation but providing digital solutions, flexible financing and comprehensive support tailored to the unique needs of its club clients.

“We understand the diverse demands of largescale and small-scale catering, ranging from the ability to prepare large volumes of coffee in a short time to catering to a wide array of tastes,” says Justin Rejske, Managing Director of Melitta Professional Australia. “In addition, we offer a wide assortment of options for clubs, restaurants and hotels, whether full-service or self-service, fast or classy, cool or casual.

Beyond its product offerings, from beans to high-performance coffee machines, Melitta is also committed to assisting businesses in digitalisation.

“Our digital solutions meet the highest standards, are constantly improving and can be integrated with third-party systems for added flexibility. With Melitta as your partner, you can stay ahead of the curve, ensuring your business is future-ready,” Rejske says.

Melitta offers expertise in coffee along with digital solutions, financing and support.

Brothers Leagues Cairns sought inspiration from its membership for Fratelli’s.

The coffee for your club

Complimentary coffees and Complex Soul-infused chocolates by Nestlé Professional’s Corporate Development Chef, Elke Travers, were recently enjoyed by more than 300 patrons at Wallarah Bay Recreation Club on the NSW Central Coast as part of Nestle Professional’s Buondi rebrand launch, which also includes other blends Dark Spark and Steady State. Live music, face painting and games for the kids added to the fun of the ‘Buondi Good Day Out Festival’.

“The Buondi coffee blends are versatile and produce great tasting coffees, with or without milk,” says Nestlé Professional master barista Jo Yuen.

In general, clubs keep it simple with only one coffee blend, so they need a great all-rounder, with Wallarah choosing Complex Soul.

“Buondi’s Complex Soul is the perfect blend for the environment at the Wallarah Bay Recreation Club,” says Yuen. “It suits the clientele who like a more subtle cup and is ideal for that moment when you hit pause with a coffee after enjoying a meal with friends and family.”

The refreshed Buondi, with the ‘Crafted for Now’ tagline, boasts a more contemporary, yet approachable brand look, to better reflect Australia’s increasingly sophisticated coffee culture and aims to elevate the coffee experience within club venues, says Nestlé Professional Oceania general manager Kristina Czepl.

Providing a quality coffee product is an essential part of the overall offering, which helps to build business outside of the traditional lunch and dinner times.

Paul Hope, Wallarah Bay Recreation Club

Buondi relaunched its Complex Soul blend at Wallahara Bay Recreation Club.

“Buondi is founded on the belief that people deserve experiences and moments that are enriched by good coffee. Whether it’s a smooth cup of coffee after dinner at the pub, or a cuppa at the local club while catching up with friends, Buondi is crafted for now.

“Our ambition was to create a more urban and stylish aesthetic, which enhances our coffee offering and encourages customers to stay longer at venues, providing additional revenue opportunities for pubs and clubs.”

Yuen and a team of dedicated state champions can also facilitate tastings and offer training.

“Our trainers are helping bridge the gap and providing a competitive advantage for hospitality companies,” adds Yuen. “By teaching staff how to create a quality brew, we’re helping our customers to ensure consistent quality of service, which in turn leads to greater customer retention and increased profitability.”

Our café area was deliberately designed as the heart of our club: the central point, allowing patrons to immerse themselves into the full scope of club offerings.

Jodie Harris, Sandhills Sports Club

Fitzroy Lane cafe at Seven Hills RSL.

Coffee bean counting is a numbers game

CAFÉS ALL AROUND Australia recorded 11 per cent annual revenue growth to March with plant-based milks also on the rise, according to the latest available figures.

All states enjoyed a café revenue jump with South Australian coffee shop venues leading the way with a 15% increase, followed by Queensland at 13%, Western Australia at 12%, Victoria at 11% and NSW at 10%, says point-of-sale and e-commerce software provider Lightspeed.

National year-on-year revenue figures for March 2023, compared to the same period in 2022, show outstanding growth across the board with cafés up by a staggering 17%.

In 2022, domestic coffee consumption in Australia exceeded 2.1 million 60kg bags – placing Australians in the top 30 coffee drinkers in the world. According to the 2022 FiftyFive5 Coffee Landscape Study, a bespoke report commissioned by Nestlé, 65 per cent of Australians drink coffee weekly.

The love of coffee is strong in Australia, with one in four people indicating they need at least one coffee a day, with Aussie coffee drinkers consuming 15.4 cups a week on average.

And Aussies also don’t mind paying for a good cup of coffee either, with more than four in five Australians (84%) spending money on coffee out of home each week.

And when it comes to dairy milk alternatives, more than 42% of Australians purchase plant-based milk for home, say NielsenIQ Homescan figures, which is reflected in café orders.

The high demand for alternative milk options is reflected in the increased demand across the café sector, and with this comes significant opportunity for expansion with the right equipment, says Franke business development director, Oceania, David Downing.

Pressing the right buttons

In today’s evolving café and restaurant sector, the use of automation in cafés is being embraced by clubs not only wanting to address general staff shortages and the lack of barista experience, but also to meet the high standards Australian coffee drinking club members now expect.

Franke Coffee Systems’ offers two categories in professional coffee machines – the fully-automated A line modular coffee machines that can be individually configured to produce high-quality beverages and the recently-launched BeyondTraditional product category.

BeyondTraditional’s first product line, Mytico, goes beyond industry standards to combine smart Italian coffee machine design with Swiss quality machinery on the inside. So, looking good on the outside for the customer experience with technology on the inside that can deliver for staff.

“(Mytico) enhances the experience for the member and raises the ambience of today’s multi-tiered club

“Flavoured drinks utilising syrup, hot chocolate or chai are also possible. The Mytico has many advantages, however, combining Mytico with Franke’s Speciality Beverage Station (SB1200) expands beverage offering automatically, for example 2-4 milk types, cold brew, hot chocolate, chai, iced coffee and syrups, all automatically dispensed at touch of a button, complementing Mytico and A lines features for the club industry,” he says.

Franke Mytico.

Club Helensvale

Pastry on the rise

IT’S A NO-BRAINER to match quality coffee with a range of fresh cakes and pastries, but not every club has a back-of-house pastry chef to roll out acres of dough.

Ready-to-use ranges such as pastry rolls and shells, croissants, and Danish pastries are an easy and ideal value-add that will help with your bottom line. Literally more dough for your club.

And if you want to put your own stamp on things, then frozen puff pastry sheets for your chef’s housemade pies, sausage rolls and sweet treats could also fit the bill.

While pastry supplier Peerless Foods is already well-known in the hospitality industry with its existing brands EOI and La Parisienne, expect its presence to be on the rise in your club café after its recent acquisition of the award-winning Dandenong-based TanGold.

TanGold is known for its high-quality pastry products directed at the foodservice and bakery markets, something Peerless Foods says it is delighted to add to its range.

“We are excited by the opportunities that this acquisition presents, and it is reflective of Peerless’ ongoing commitment to being the premium supplier to the baking and foodservice industries,” says Peerless Foods’ Chief Commercial Officer, Clyde Pereira.

Peerless Foods is now in the middle of revising its range across all new and existing brands which includes trialling a new range of Danishes and developing improved fillings for the sweet pastry shells. Both baked and unbaked, the shells are vegan and are available in several sizes that are ideal for lemon, jam, custard, chocolate or caramel tarts, family fruit flans, or fruit mince pies with Christmas design lids. Packed into ready-to-use foils, they are made with high-quality EOI Monarch vegetable margarine and premium Australian flour.

Peerless Foods is also experimenting with new croissant flavours of chocolate plus a custard and sultana-filled escargot (or snail to the uninitiated) under the La Parisienne brand of frozen ready-made croissants which just need to be proved, then baked.

Most of the new products will be sold under the EOI Bakery brand, including ready-to-use frozen puff pastry rolls, baked and unbaked sweet shortcrust pastry shells and large Danish squares made with quality butter.

sector,” says Franke Business Development Director, Oceania, David Downing.

The Mytico integrated technology is designed to help club F&B managers address operational challenges by reducing training, ensuring consistent coffee preparation, making it easier for new employees to operate and improving operational efficiency.

“The Mytico with two coffee modules to prepare drinks in parallel, gives clubs increased output at peak periods without pressure on F&B managers to increase staff coverage during these high traffic periods,” Downing adds.

“Adding tap-and-go payment features or clubintegrated reward payments, offers significant advantages for members to use those accumulated rewards,” Downing adds.

“Our Franke A line automatic portfolio fills multiple functions and positions within the club sector, these include gaming, café, restaurant, events/conferences, sports locations, and entertainment venues, combining staff and selfservice capabilities.”

Peerless has an ongoing committment to being a premium supplier.

Carina Leagues Club.

Rise and shine

Flat, open car spaces don’t make the best use of club property, so if you build on it, will they come? Club Rivers found that was indeed the case. Grant Jones reports.

A FEW YEARS ago, Club Rivers was sitting on a block of land it owned across the road, a featureless flat piece of tar that could accommodate just 34 cars. Today, rising from that same space is an impressive structure that can accommodate a whole lot more.

Carparking was once at a premium as the club is opposite Riverwood Railway Station. The realisation was that this southwestern Sydney venue could better utilise the land, so set about getting creative with the space which was on two titles and had two height restrictions. The solution, to build a five-storey carpark across both sites, whilst on one title, adding a further two floors of office space with a setback balcony space over the carpark, totalling seven floors. Not only do the tenants pay rent, but they are also regular users of the club facilities across the road.

So successful was that opportunity, that a second chance to better utilise an open space arose from an 8m-wide ground-level carpark next to the club proper. While the admin carpark was maintained below, what has emerged on top is The Canopy, a great new indooroutdoor space, augmented by an operable glass roof that can open to the sun or be closed to the elements.

With a build by Boden Projects, Altis as architects and featuring Mint Furniture, The Canopy can seat 80 – or about 100 standing –in airconditioned comfort and has an open-air balcony which acts as a break-out zone and proves ideal for cocktail and casual events. While patrons appreciate the glassed-in rooftop space, The Canopy

also created an additional 200sqm of floor space for the club.

“The Canopy is a space that has an abundance of natural light and natural air flow which can be enjoyed as a great destination for your F&B experience,” says 20-year club veteran, CEO Paul Millar.

“The response has been excellent; we had the full support of the members as they agreed that an amazing space such as this was definitely missing in the Riverwood area.

“It has been well occupied by families and gatherings of friends and also just for a casual catch up for a drink or two.”

The refit and addition also allowed the club to reconfigure other internal spaces, which include creating a sports bar downstairs in underused office space, alongside refreshing the bar and bistro to create a new look and feel, including the furnishings.

Mint Furniture was approached by the club to come up with The Canopy and Bunker Bar furniture selection and layout that best reflected the architect’s vision and the club’s desire for practical and comfortable furniture.

“For The Canopy, our designers continued the alfresco scheme with the use of natural textures and finishes,” says Mint Furniture general manager Ally Jago. “The Bunker needed a more sophisticated lounge feel so we started with some classic pieces and took them to the next level with custom finishes like velvet, metallics and inlaid tiled tops. We then bring this all together and present the furniture and finishes to the CEO for final approval.

“We love working with clients that trust our experience and vision when it comes to furniture selection and Paul is one of them. We are already working on the next stage and can’t wait to see how it all comes together.”

A temporary gaming space, set up during the pandemic, is also set to return to family-friendly dining, with a kids’ break-out space.

“We’re bringing back the family destination feel which is what we have lacked the past few years,” says Millar. “Now, with the additional areas we have a little more flexibility of space that we can now utilise for alternate uses.”

After sitting in the CEO chair for four years, including two of the toughest in club history, Millar is confident the venue is through the worst of it.

“It was great to string a full year together with our team in 2022 after so much disruption throughout the whole industry,” says Millar.

“It proves that our communities still value their local clubs and want them to provide a range of entertainment purposes and remain the social hub where friends and family can continue to gather.”

Other plans in place include revisiting the Asian diner on the railway side of the club and reconfiguring the three existing gaming spaces.

“We have some big plans brewing as we continue to grow and are always looking to what suits the growing and ever-changing demographics of the area,” Millar concludes.

Photography: David Curzon

A little taste of Tokyo

Japanese dining is now on a roll in the club space, writes Grant Jones.

Chef Jason Chan hopes Miso Oishii enjoys the same success as his other venues at Bankstown Sports.

ARE JAPANESE RESTAURANTS the next trend in the club dining space? That’s what Bankstown Sports is hoping after introducing Miso Oishii into the mix at this trendsetting south-western Sydney club.

Patrons looking for a quick sushi fix with a little fun and frivolity can now add Miso Oishii to the melting pot of eateries on offer at Bankstown Sports. Those other options include everything from the old favourite La Piazza, to newcomer, the popular Middle Eastern offering Al Aseel.

In what’s believed to be a first in the Sydney club space, Miso Oishii is a sibling to the southwestern Sydney club’s other Asian offerings, Lucky Cheng’s and Canton Kitchen.

Following former Merivale and Penrith Panthers chef Jason Chan’s success in briefly reorganising Lucky Cheng’s and the continuing popularity of his Canton Kitchen, Miso Oishii is a new feather in the cap of Bankstown Sports’ authentic Asian offerings.

“Australia’s love of Japanese cuisine is evident, so I’m thrilled that Miso Oishii brings the Japanese technique, flavours and the unique quick-fix style of enjoying a meal to Bankstown Sports Club,” says Chan, who’s love of Asian cuisine was fostered by his father, a Cantonese chef. (At one stage, his nowretired dad had a restaurant at Bankstown RSL while his son was at Bankstown Sports!)

Oishii literally means ‘Yummy’ in Japanese and Miso Oishii offers just that, simple fresh food with

a collection of stand-out dishes ranging from a variety of maki rolls and nigiri, to katsu for those who like something warm and a little more filling.

“There is a definite art to sushi creation and at Miso Oishii, we believe that experience is everything,” adds Chan.

As for the menu, Miso Oishii offers daily specials only, made fresh by a team of onsite chefs.

“We don’t have a menu. We do different stuff every day, so it’s new and exciting,” Chan says. “You could have a California roll today and tomorrow it might be a dragon roll.

“I want to keep it exciting and fun, and I think that’s why it’s attracting a bit more attention.”

His chefs are inspired by daily produce, including speaking to the fishmongers at 3am, with the cheffing team setting about designing dishes from about 8am.

“It gives them a bit more creativity,” says Chan. “I wanted to make them feel like they own the restaurant as well, to give them more responsibility.”

While Chan’s breadth of experience has included everything from Chinese cuisine to Mexican, Japanese is new to him.

“It’s hard to master,” he says, “I had a ramen joint in the city then I went to Japan for research. I love learning, this is my career. But I think it was one of the hardest cuisines I had to learn.”

By the looks of the crowds flocking to Miso Oishii, in Bankstown Sports, he’s now close to mastering it.

Uncovering buried treasure

The opening of Ocean Treasure and Just Pho has prompted a whole new audience to discover a revamped Club Blacktown, writes Grant Jones.

FOR STEVENSON SU, the launch of the 600-seat District 8 at Cabra-Vale Diggers, which he opened with business partner Ricky Char in 2017, was a huge learning curve.

Always a keen student of other cuisines, Hunan-born Su closely studied what his fellow Asian chefs were putting on plates – and in bowls – at District 8.

“District 8 was one of the biggest changes in my life – ever! We learned and studied a lot of the different cultures. I’ve learned Vietnamese, I’ve learned Cantonese, I’ve learned Malaysian, so many different nationalities language-wise, culture-wise and cooking-wise,” he says.

The variety and offerings at District 8 certainly helped with the launch of their two latest ventures, Ocean Treasure Asian Dining and its smaller cousin Just Pho, at Club Blacktown in Sydney’s west. Last year, Club Blacktown CEO Robert Heinrich approached Su and Char with the concepts.

“Covid was the cause for a lot of change in our industry, including the closure of the buffet, a staple in many western Sydney clubs,” Heinrich says. “Luckily for us, we had a brand-new offering opening, Villaggio, on Level 1 of our club, right after the second Covid lockdown, so we didn’t have to rush into occupying the old buffet space.

“This gave us the opportunity to take a bit of time and assess what to offer on Level 2 of our club that would add to our current offering as well as attract new members. As it was difficult to find someone to take the risk of a 500-seat buffet, we decided to completely change this space and split it into our new sports lounge and as well as a brand new, purpose-built restaurant.

“We noticed that there was a clear gap in our local area for highquality, authentic Asian cuisine and, in particular, live seafood and yum cha. We underwent a process of meeting with many potential caterers and in the end decided to partner with Stevenson and his team as his quality of food, service and offerings were exceptional.”

While Ocean Treasure had a soft opening in February, staffing back of house was a big issue and Su wanted to get the offering right before any official launch.

“We have to learn how to walk before we can run, we don’t want to screw up,” he says.

Much like old-school Chinese restaurants, the now fully functioning Ocean Treasure has a public dining room which can accommodate up to 250-300 people and has five function rooms –one for 40, two for 20 and two for 10 people.

“When you want to offer a good quality of service there is labour,” Su says. “We don’t want to be naive. At the end of the day, people come in and expect service to be 10 out of 10, not 7 out of 10.”

Su is not afraid to try new things, either. He picked up a 2022 ClubsNSW Perfect Plate award for his Hand-Made Silky Tofu with

Chef Stevenson Su (right) at the opening of Ocean Treasure at Club Blacktown.

Have you got Australia’s most popular pork meals on your menu?

Make pork your menu hero and delight your customers

Two out of three foodservice venues feature pork on their menu.1 So if pork isn’t on your menu you are missing out.

Pork is now Australia’s most popular meat (besides chicken) from ribs to bacon.2

Some of the most popular menu items in out-of-home dining are roasted pork, grilled pork and pork in pasta, noodles, burritos, yeeros and sandwiches.1

Why not add an on-trend dish to your menu like a pork and miso eggplant stir-fry, a pork neck ragu with olives and pecorino or a mighty parmesan crumbed schnitzel sandwich with bacon, buffalo mozzarella and pesto?

Stir-fry is the number one pork meal ordered in out-of-home dining1.

Pork and miso eggplant stir-fry

Salted Egg Yolk, which is the most popular vegetarian option on the menu at Horizon Asian Dining at Cabra Diggers. That and many of the dishes at Cabra Diggers also appear at Club Blacktown, from simple Chinese BBQ items to up-market abalone and other live seafood, including lobster.

“It’s a lot of seafood, but we pretty much cover everything. We don’t say we are expensive. We are from level 1 to level 10, we pretty much cover everything,” Su says.

Plus there is the traditional daily yum cha, serviced by five specialist chefs, which has proved popular. And it’s the only yum cha within 15km.

While the predominant ethnic audience in the area is Filipino and Indian, yum cha has secured a new mid-week crowd for the club, older Chinese retirees who are travelling long distances, especially for dim sum.

“They don’t have to go to Parramatta or Burwood. It saves them time and fuel’s not cheap!” Su says.

While the club pushes out the Ocean Treasure message to regular members via traditional means, Su’s focus is on social media, including targeted campaigns and promotions to his specific audiences on WeChat and Renren. So as day turns to evening, the menu is elevated and a different younger audience arrives.

“We try to accommodate everyone. They can spend a little bit of money or lots of money. They have many different choices,” Su says. And those different choices are the reason behind Just Pho, with Su securing two specialist Vietnamese chefs to create the family-friendly offering next door to Ocean Treasure, with dishes –and bowls of pho – at under $18.

“That’s what I learned from Cabramatta as well,” he says. “No matter if you are Western or Asian, people love a soup,” he says. “I will offer what I think is healthy and affordable and tasty. It’s more for young families.”

Su, a father himself, also kept that in mind when adding gelato to the Just Pho offering. Now all they have to do is decide on the flavour – durian, black sesame and matcha tea included.

But with high labour costs, supply issues and interest rate rises, Su says they can’t do it all on their own.

“We can’t make it [work] without club support,” he says. “The clubs support us from behind. It’s very important for us. We offer them [the audience] a larger portion for a cheaper price to feed the family and save money, so the club supports us and we support the community.”

And don’t think that’s the end of Su and Char’s plans to feed the masses.

“Once it is on track we may look at something else.”

Given their success, Su can see the offering expand from Sydney’s outer west into the far east, all the way to Double Bay.

Stevenson Su at the new Just Pho in Club Blacktown, which adds to Ocean Treasure (left and below).

One for the AGEs

Club Management is proud to be a media partner of the 2023 Australasian Gaming Expo, the largest gaming and hospitality expo in the Southern Hemisphere.

THE AUSTRALASIAN GAMING Expo is the premier event for gaming and hospitality professionals across Australia and New Zealand. This year’s event – the 32nd expo in AGE’s history – will be held 15-17 August at ICC Sydney in Darling Harbour. With cuttingedge technology, industry insights and a wide range of exhibitors, you are bound to find something to suit your gaming, hospitality, and venue needs.

The Australasian Gaming Expo covers 19,000sqm of exhibition hall space. In addition to the expo event organiser, the Gaming Technologies Association (GTA), also hosts the Australasian Gaming Expo Seminars, an information-packed series of seminars held across the three days of the event, keeping you informed of the latest changes to gaming regulation and the latest technology and innovation to support your business.

Various networking events and information sessions are held across the three days, hosted by the organiser, exhibitors, and vendors.

Exhibitors include companies in all facets of gaming and hospitality, from gaming machine manufacturers with the latest hardware and software, to AV specialists, POS systems, staff uniforms, furniture, F&B products and more. It’s a real one-stop shop for club operators looking to upgrade, renew or add to any component of club operations.

Visiting AGE is a must for club gaming professionals, with the latest tech and products on display from the like of Konami, Aristocrat, IGT, MAX and more that will take your venue to the next level. Plus learn about the latest trends in gaming through the AGE’s seminars and workshops, with insights from industry

professionals who will help enhance and secure your gaming environment.

And with so much conjecture and uncertainty around gaming legislation in multiple jurisdictions, attending AGE to hear from industry leaders is more important than ever.

“With government and regulatory changes an inevitable part of our industry’s future, attendance at this year’s AGE is a must to separate fact from media speculation and find out how pending changes will affect your business,” said Anthony Ball, Chairman of the GTA.

“Come to AGE to speak directly with the manufacturers and suppliers involved with the cashless gaming trials and the future of gaming in Australia,” added Jinesh Patel, the GTA’s CEO. Outside of gaming, there’s plenty of inspiration, networking opportunities and insights to be gained for club operators for every facet of your venue. See you there!

Tips for making the most of your time at AGE 2023

• Seminar sessions run throughout the morning on each day of the event. Plan your morning sessions and then schedule your key meetings with suppliers in the afternoon. The AGE mobile app allows you to schedule appointments with exhibitors to discuss your venue’s needs.

• Allow some time to wander the floor and see the new products and services to develop new ideas and connect with industry innovators.

• At the expo, you can sample the latest games from leading manufacturers and participate in exclusive on-stand events and competitions. You’ll also have access to innovative products and services to help your business grow. Plus, plenty of networking opportunities to meet likeminded professionals from all over Australia and New Zealand.

AGE 2023

Dates: 15-17 August 2023

Expo Location: Halls 1-4, ICC Sydney Seminar Location: E3.1-3.2, ICC Sydney Register: www.austgamingexpo.com

• If you’re time-poor, the best day to attend the AGE is the final day of the event: Thursday. With fewer crowds on Thursday, you’ll still get access to all the best on offer from exhibitors and vendors, with less time spent waiting to try out the latest equipment or learn from industry specialists.

Exhibitor spotlight

Here’s a sneak-peek of what some of the exhibitors at AGE 2023 will be showcasing at the expo.

Letizza

Join Letizza at the ultimate pizza paradise at its stand during the upcoming AGE tradeshow!

Indulge in a tantalising feast of incredible hand-stretched pizza bases, where every slice is a slice of heaven. From it’s Classic pizza bases to thin, Gluten free, Cauliflower pizza bases, Italian flat breads, and Dough balls, Letizza’s artisanal hand stretched pizza bases will take your taste buds on an unforgettable journey.

Prepared with the finest ingredients, hand-stretched and parbaked to perfection.

Big Screen Video

Big Screen Video (BSV) is Australia’s leading LED provider, bringing spaces to life through its stand-out digital installations. From billboards to LED Video Walls and gaming room activations, BSV’s big screens make iconic stadiums, landmarks and venues across Australia more attractive to the crowds you want to engage.

BSV is proud to offer a range of solutions tailored to each individual venue’s needs, delivering a real impact. Its gaming room and sports bar installations are customised, site-by-site, to ensure your venue leaves a lasting impression. And with its unmatched service and on-site support team, this impression is not left behind at launch day. With a BSV install, your venue’s screens will generate the same response years ahead, as they did on day one. You can join the BSV team in its Custom Sports Bar Hub at Stands 550-553 for this year’s AGE.

Don’t miss out on this mouth-watering opportunity – swing by stand 770 and say hello, and savour the magic of Letizza pizza bases. Your taste buds will thank you!

Nufurn

Nufurn is a 100 per cent Australian, privately owned commercial furniture company. Established in 1996, Nufurn designs, manufactures and supplies a comprehensive range of high quality commercial furniture to the Hospitality, Design, Event, Education, Healthcare and Commercial markets.

Its customers’ specific needs, product durability and functionality are the cornerstones of Nurfurn’s design process, as exemplified in the high quality of its finished products. Exceptional customer service is Nufurn’s signature.

More than hospitality furniture suppliers, Nufurn is ultimately about helping you to transform your environment.

Visit stand 220 to experience the Nufurn service difference: Dedicated industry specialists

Obligation free consultations that include Floor Plans, 3D Photorealistic renders, Furniture Schedules, Colour Coordination from Qualified Designers and more.

Konami

Last year Konami Showcased “King of Kings” at AGE, presenting a new variation of the Hold & Spin bonus. The product received a great amount of feedback from Konami’s customers and the gaming industry. Konami’s Product Development team took customer feedback on board and coupled it with industry insights to bring a brand-new, innovative feature.

KING OF KINGS is here and is sure to make waves with two exciting titles: Cupids Arrow and Fortune Fiesta. This story behind KING OF KINGS showcases Konami’s dedication to creating high performing games tailored for Australasian markets.

“This year really showcases the depth of Konami content through many new themes such as Around the World and King of Kings. I am truly excited to be showcasing New Innovative games at this year’s AGE and a depth of support for existing themes,” stated David Punter – Operations Manager – Sales, Marketing and Service ANZ/APAC.

Melitta

Building on more than a century of tradition and a passion for outstanding coffee, Melitta Professional is all set to stir up a sensation on the show floor, where attendees will witness a tour of cutting-edge coffee machines, each designed to unlock the rich flavours of Melitta‘s carefully chosen beans.

In addition to its impressive product range, the company is also celebrated for its exceptional service, tailored specifically to the needs of the hospitality industry. From finance services to ongoing maintenance and training, Melitta‘s services are designed to ensure peak performance and customer satisfaction.

Their team of coffee experts will be on hand, ready to transport visitors on an unforgettable coffee journey, showcasing the brand‘s holistic approach to service and quality. Make sure to drop by stand 627 for a hands-on, fun exploration of coffee at its best. Come and experience the Melitta difference!

Cognitec

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

Clubs and pubs can also use the technology to quickly checkin members and preregistered guests without looking at ID documents, eliminating long lines at entrances and providing swift transactions without touching devices and surfaces.

As a bonus, the software analyses faces to produce statistics about people count, age, gender, and movement. Monitoring visit lengths, for example, enables casinos to fulfill their host responsibility, as the system identifies and alerts staff to persons who have overstayed their time in the gaming areas.

Cognitec’s products deliver industry-leading face matching speed and accuracy, and are supported by an Australian expert team located in Sydney. The German technology is used extensively by both the Australian government and commercial enterprises.

Circle

Circle is known and trusted as a market leader in providing venues with visitor management hardware and software solutions to streamline visitor and member entry.

You can capture visitor information, identify who is coming in, and where they are coming from, and comply with regulatory body standards by electronically capturing visitor data.

Just a few of Circle’s features:

• BetSafe API – Let the API do the hard work! The Betsafe API automatically updates the Self Exclusion lists in CircleScan, includes full exclusion, partial exclusions, all patron details and photos.

• Circle Express – Bring electronic sign-in to your patrons, take our express unit to the queue, release those bottlenecks.

• Footy Tipping – Engage your members in NRL footy tipping.

• Scan to Join – Patrons can join at sign-in.

To learn how we can help your business, visit the Circle team at Stand 530 at the AGE.

SENPOS Point of Sale

In Australia’s evolving hospitality industry, finding a reliable point-of-sale partner who can help you maximise efficiencies, business profitability and customer engagement is essential for any club or pub. SENPOS Point of Sale has pioneered pointof-sale technology in Australia for over 30 years, collaborating with its customers to enhance front and back of house operations, whilst keeping pace with industry relevant software integrations – such as staff management, accounting and purchasing software, among more.

In addition, its customers also benefit from an Australian support team who are committed to providing training and timely help year-round, crucial for peak trade periods. SENPOS specialises in creating tailored point-of-sale ecosystems featuring POS terminals, member kiosks, tablets and fully integrated online ordering. From first demonstration through to installation, its team creates a seamless experience that makes transitioning to SENPOS simple. Meet the team at Stand 497 at the AGE Expo to see a demonstration and discuss your tailored solution.

Cardfix

Cardfix Pty Ltd is a leader in the Plastic Card industry. Cardfix Pty Ltd provides the highest quality plastic cards, including Gift Cards, Membership Cards, Loyalty Cards, ID cards and a full range of products to support the card-printing industry.

Cardfix offers full design of your plastic card and a total one-stop shop solution from start to finish to assist its customers through the entire journey. Cardfix will work closely with your team and support any POS and operating platform that integrates with your card.

Cardfix is focussed on customer service and prides itself on delivering our clients with the best possible plastic card.

G A M I N G T E C H N O L O G Y H O S P I T A L I T Y

T h e b e s t n e w a n d i n n o v a t i v e g a m i n g m a c h i n e s , c o m m e r c i a l k i t c h e n e q u i p m e n t , p o i n t - o f - s a l e s y s t e m s , p a g i n g a n d c o m m u n i c a t i o n d e v i c e s , w a s t e m a n a g e m e n t s o l u t i o n s , v e n u e d e s i g n a n d c o n s t r u c t i o n p r o v i d e r s , f u r n i t u r e a n d f l o o r i n g , f o o d a n d b e v e r a g e , e n t e r t a i n m e n t , u n i f o r m s a n d m o r e , a r e f o u n d a t t h e A u s t r a l a s i a n G a m i n g E x p o ( A G E ) .

A G E i s t h e c o r n e r s t o n e o f t h e A u s t r a l i a n g a m i n g a n d h o s p i t a l i t y i n d u s t r y . I t ' s w h e r e g a m i n g , t e c h n o l o g y , a n d h o s p i t a l i t y m e e t .

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I C C S Y D N E Y

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Why cashless gaming is an unwise all-in wager

CLUBS AND PUBS are grappling with proposed changes to regulations on the use of electronic gaming machines (EGMs). At the recent NSW state election, two very different approaches were part of the political campaigns.

On one hand, the former Liberal Party government sought specific measures to further regulate EGMs and replace physical cash with electronic means of tender, often referred to as ‘cashless gaming’.

On the other hand, the newly-elected Labor government provided for an ‘evidence gathering’ approach, with cashless gaming trials in pubs and clubs prior to regulatory change. Pubs and clubs now await this trial process. Before we consider possible scenarios, let’s examine some fundamentals.

What is cashless gaming?

EGMs have traditionally used cash only as a tender type to provide for a credit account balance to wager. A cashless gaming system would provide for an electronic wallet to either:

• Be an additional tender type accepted by EGMs, or;

• Be mandated to replace cash as an exclusive tender type.

While a specific form of electronic wallet has yet to be determined, existing electronic payment methods could be potential options. Adding additional tender types is generally accepted by pubs and clubs, but mandatory cashless gaming is a far more focused approach with distinct advantages and disadvantages.

The main advantage of mandatory cashless

Moves to mandate electronic payments could simply push punters who value anonymity to spend their money in other categories, writes

Joseph Vitalone, CFO of Penrith RSL.

gaming is the ability to electronically log spend, identify players and have predetermined spending limits. It is also convenient to avoid carrying cash or withdrawing it from an ATM.

The previous NSW government considered this electronic measure useful to profile spending and identify participants as a step closer to reducing problem gambling and money laundering. The data allowed authorities to trace the source of the funds.

But this one-size-fits-all approach also brings disadvantages that create other problems.

Let’s revisit the NSW lockout laws of 2012. These measures were a broad-brush approach to curb a problem of alcohol-fuelled violence in late-night establishments. What appeared to be a reasonable measure (a 1am curfew), reduced incidents but also restricted the movement of the law-abiding majority and reduced the attractiveness of the area.

The result was reduced customers and the closure of 176 venues in Sydney CBD. The lockout laws addressed one problem

but substantially reduced employment and tourist visits. These laws have since been repealed in an attempt to reinvigorate Sydney’s nightlife.

A mandate for cashless gaming to address money laundering and problem gambling means accepting that the majority of participants will bear some cost. It would intrude upon the privacy of the vast majority who choose EGMs but do not launder money or identify as problem gamblers. A one-size-fits-all approach could involve the unwelcome commercial reality of reduced customer participation.

What are the alternatives?

Pubs, clubs, and casinos have for decades sought to know their customers and serve them better. Casinos have offered significant returns to EGM players to encourage attendance and connection. But for decades this invitation has had moderate impact. EGM customers value their anonymity, for a variety of reasons. Their private choices may be a poor fit with their professional or business profiles, family or religious values, or traditions. They might fear cyber criminals or be concerned about how personal preferences will be used. There is no end of reasons why a customer may wish to transact without divulging their activity. But the overwhelming takeaway is that the customer has traditionally valued anonymity.

Abruptly encroaching on customer behaviour – as evidenced by the lockout laws – may simply result in reduced participation. A downturn in club visits could have detrimental impacts on employment, the community and suppliers, and may lead to concerns about viability.

It also puts pubs and clubs and hotels at a competitive disadvantage as cash remains legal tender for most transactions No industry condones money laundering, but to mandate cashless gaming may drive both good and bad activity towards other sectors where there is relatively little regulation to curb consumer overspending, such as retail or pay-later finance products.

Clubs NSW has worked collaboratively with clubs for decades to proactively report suspected instances of money laundering to AUSTRAC or the police, to identify and assist problem gamblers and impart best business practices.

This experience is used to shape specific, targeted approaches to problems rather than broad-brush solutions with the potential for unwelcome impacts.

The challenge for CFOs is twofold. Abrupt regulatory changes require delicate management. The overarching goal should be ensuring a sustainable venue by making interactions with customers simple and easy, providing choices where possible and then engaging with what works well. To be aware of best practice, talk to your peers and industry associations.

Rather than mandating an abrupt and unsettling change, a better next step might be the introduction of cashless gaming as an additional tender type and then devising strategies – with the benefit of experience – that involve the customer.

This column first appeared in Accountants Daily.

Tapping in to craft

WHILE THE FAMILIAR brands have yet to be crowded out by quirky craft beer tap talkers, and VB, Carlton, Tooheys and XXXX remain the most consumed beers in the country, Australians are also developing a taste for locally-owned and locally-brewed beers.

That shows in the stats too, with the Independent Brewers Association listing 568 members, and the number of indie brewers in Australia at about 600-plus.

Bankstown Sports was one of the early craft adopters, establishing Basement Brewhouse seven years ago. Pale & Kölsch are its two highest-selling core range beers, closely followed by its own Aussie Lager. While only a few clubs have entered into the microbrewery territory, most have opted to put a lot more craft on tap.

Distributors like Ben Malouf, who established the consumer-focussed Craft Cartel, are looking to create new relationships with clubs who want real craft on tap.

“Once traditional clubs tied to big breweries are now breaking out of the mould and looking for a point of difference,” says Malouf, who has launched Liquid Link, a new trade website for craft beer orders.

“Once they dip a toe in the water, club members seem to love it, with club managers realising what they are missing out on, so we are looking to do a lot more in the club space.”

That includes venues such as Petersham RSL Club, which recently opened its new home in Sydney’s inner west with craft beer on tap, including Bright Brewery Pale Ale, from Victoria’s High Country.

Bright Brewery’s marketing manager Laura Gray said special interest clubs are currently one of the brewery’s fastestgrowing customer bases.

“While clubs have historically been tied to mainstream tap contracts, the appetite of the clubs, their staff, and their customers for craft beer is definitely on the rise,” she said.

“Independent craft beers are made with fresh, local ingredients and by local people. They’re brewed by small familyowned businesses that are integral to their local communities and that are employing local people – just like the clubs are. So, there’s definitely a natural fit between these clubs, which are often at the heart of their local communities, and family-owned independent craft breweries like Bright.”

Richard Clarke, marketing manager at Aether Brewing in Brisbane, says community clubs are also looking to partner with local independent craft breweries.

“Savvy club operators have considered how to evolve and thrive,” Clarke says. “It’s about business viability – local independent craft breweries are offering a high-quality, differentiated product, and keg pricing that is often considerably more affordable than the foreign-owned brewery giants.

“You’ll probably find you’re getting a

better price for a schooner, and the club will be making more profit,” he says.

“And a differentiated product offering is about attracting a broader demographic of patrons, but it’s not just youngsters getting around quality craft beer, it’s the good ol’ boys and girls that made these clubs great, too.”

Brew Clubs

Wests Cardiff, Newcastle, NSW

While the Hunter Valley is already wellknown for its wineries, the area is fast becoming a hub for craft beer with Wests Cardiff joining several other small batch breweries in the district. Enter through the archways and Wests on-premise brewery features custom-built fermentation vessels room and exposed copper pipes of the beer-making process, overseen by Master Brewer Pete Merrington. Merrington and his crew have been busy behind the fermenters concocting a range of craft beers onsite and a variety of flavours for taste-testing events throughout the club’s 2023 calendar. Then there is the 7.2mx2m big screen, tables and booths, arcade games room, pool tables and darts. The Cardiff Brewery logo pays tribute to the past incorporating local history including the Tickhole Tunnel and Winding Creek, both heritage-significant connections to Newcastle’s railway history. There is also Mr Peattie’s Place, named after the fruit orchards of a local farmer.

The take-up of craft beer in clubs has been a slow pour that’s about to come to a head, writes Grant Jones.

Basement Brewhouse, Bankstown Sports, Sydney

This is the venue that got the ball rolling big time in NSW clubs establishing its brewery seven years ago. The fitout features copper pipes along the ceiling, beer-barrel shaped booths with TVs in each, plus a family-friendly dining area overlooking the chilled keg room, viewed through a warmed glass panel so it doesn’t fog up. Since its inception Basement Brewhouse has tapped 880 unique craft beers. “Our core range and seasonal beers and ciders are produced on a 4 x 10bbl SmartBrew system allowing us to produce approximately 60,000 litres of beer PA [per annum],” the club says. “The SmartBrew system we have installed allows us to produce a wide range of high-quality beers with a minimal equipment footprint, which is the perfect solution for a Brew Club. We also have a 50L Speidel Braumeister ‘All Grain’ nano brewery with 4 x temperaturecontrolled SS Conical fermenters that we use for pilot brews, single keg limited releases and hands on brewing experiences for customers and staff.”

To further extend its reach outside of the venue, the club recently purchased a Wild Goose Gosling Canning machine to package fresh batches regularly for patrons to take away. Apart from its own brews, it also offers an additional 20+ beers on tap and in cans from some of Australia’s finest independent craft breweries.

Oak Haven, Gosford RSL, NSW

NSW Central Coast beer lovers can be assured that craft will be on the menu at the new Gosford RSL club which is rising from a car park adjacent to the existing club. Back in the day, Gosford RSL purchased Oak Haven, land that once belonged to George and Agnes Fagan, so its brewery name, Oak Haven, is a significant tribute to the history of the club. Opening a few years ago, the brewery’s first Kölsch-style pale ale was named ‘Sly Grog’ (4.8% ABV) in memory of those first members who swapped coupons for a cold beer while the brewery’s first dark ale, a porter, was named ‘The Bolthole’, in recognition of the original basement bar where members once retreated to enjoy a quiet tipple. Today they are joined by Dr Paul’s Pils, Rusty Sail, Little Galaxy and a Bone Dry

The fitout features copper pipes along the ceiling, beerbarrel shaped booths with TVs in each.

Lager which will soon be poured at the club’s new second floor microbrewery. Designed and manufactured by NDL Craft (China), Oak Haven’s sparkling 10HL Signature Series Brewhouse has the flexibility to produce between 1000L to 8000L of its award-winning beers; a more than 300 per cent increase on its current brewery. The bespoke-designed brewery layout will include all visual heating, refrigeration, pumps, valves, pipework and controls.

On tap

Club Rivers, Sydney

After dipping a toe in the craft beer market with six taps in 2016, Club Rivers got a taste of success. Those six taps increased to 10 in 2018 and the south-western Sydney club now offers a constant rotation of options for those keen to try something new, from sours and popular craft mid-strengths to IPAs and imperial stouts +12% ABV.

“It has attracted a diverse range of new clientele but also converted many of our existing patrons to become more adventurous with their beer selection,” says club CEO Paul Millar. That includes members of the board and traditionalists who favour The Bunker bar which, apart from the usual mass-market offerings, now also features two craft beer taps. The Bunker is part of the most recent renovations at the club, which includes a new indooroutdoor space, The Canopy, and custom-made furniture by Mint.

“With the addition of The Canopy, we see that this wide range of beer offerings really complements the experience that the area is looking for,” says Millar.

The Bunker Bar at Club Rivers.

The Beach Club Collaroy, Sydney

This hotspot in the heritage-listed Arlington Hall on Sydney’s Northern Beaches, is a cool place for cold craft with 28 taps, including five permanents pouring Mountain Culture Status Quo, White Bay Sunny, Breakers Refreshing, Gage Road Single Fin and the club’s own Beachie Lager, made by locals, Nomad Brewing, in Brookvale. There are also seven rotating taps of craft all year round.

“Our craft sales are very strong. We are fortunate to have such a loyal member base that knows they can get such a wide variety of breweries both local and afar here at The Beach Club,” says Operations Manager Warwick Hamlin.

Your Mates, Cooroy, Queensland

When some struggling bowls clubs are closing down, having a craft beer maker give one a new lease on life is like offering pure nectar to the gods. Your Mates Brewing has opened in the Noosa hinterland town of Cooroy with the Warana-based brewing company launching a crowd-funding campaign, securing $2.5 million to get the venue open. It aims to be “lively entertainment, barefoot bowls, lawn games, cracking craft brews and food, all in a fun family-friendly atmosphere.”

A reno is also on the cards. “Your Mates Bowls Pub is going to inject the sense of fun and good times Your Mates is known for into an Aussie staple – we’re turning the traditional bowlsy on its head and giving it a fair old shake-up,” the operators say.

Fremantle Football Club, WA

This AFL team has teamed up with craft brewery Pirate Life first forging a partnership in the 2022 season. While based in SA, Pirate Life’s founders hail from WA and are passionate supporters of Fremantle, with Michael ‘MC’ Cameron a former staff member at the footy club and his son Jack being a childhood friend of former club captain Nat Fyfe, who is also an early investor. Pirate Life’s flagship beer, South Coast Pale Ale, pays homage to their founders’ journey across the Nullarbor from WA to Adelaide. Pirate Life beer is served at the club’s four function rooms on game days, including the Pirate Life Pavilion in Freo.

Jacks Brewery, Parramatta Leagues, Sydney

Jacks Brewery is named after Parramatta Leagues’ founding fathers Jack Argent and Jack Boyle. In partnership in 1955 they created “the house that Jack built” which today is represented in Parra Leagues Club. Jack’s Brewery celebrates their legacy which includes the Jacks Brewery range of craft beers which, in the past, has included a pale ale, summer ale, IPA and XPA, a red ale and even a lightly hopped Belgian Ale with coriander seed and lemon myrtle. The club even offers takeaway Squealers (1L) and Growlers (1.89l). The beers can be found throughout the club, including Sterlo’s and Members Lounge bars.

C&C tops off big year

CLUBS FROM ACROSS NSW gathered at the Big Top, Luna Park in Sydney for the annual 2023 Clubs & Community Awards Night to celebrate those individuals and clubs that have gone above and beyond to support their local communities over the past 12 months.

More than 850 guests, including ClubsNSW interim CEO Sallianne Faulkner, ClubsNSW Chairman George Peponis OAM, Gaming Minister David Harris, Police Minister Yasmin Catley and Shadow Minister for Gaming Kevin Anderson, celebrated the outstanding social contributions of 120 NSW club finalists at the black-tie event in May. The night was opened by the Kari Choir, and Christine Anu and the Les Femmes trio also provided entertainment.

“We are a part of the community and we are embedded in it and that is the real value of what we do every single day,” Faulkner said.

Hosted by media personality Ben Fordham for the sixth year in a row – and hinting at possibly his last – the night acknowledged the achievements of clubs great and small, from Cudal Bowling Club to Mounties Group.

Apart from the individual clubs, Fordham also gave former CEO Josh Landis a shout-out, acknowledging the contribution Landis made to the industry over his 15 years at ClubsNSW. Official individual industry recognition also went to Bankstown Sports Chairman John Murray OAM who received a Lifetime Achievement Award from ClubsNSW, for his tireless efforts working for his community for almost 80 years.

Murray has been volunteering for the Canterbury-Bankstown area since the age of seven and has served the club for more than 60 years, initially as a founding member, and the last 17 years as Chairman.

“I am pretty confident in saying there would be few other individuals as selfless and dedicated to the community as John, and I am thrilled that he has been recognised by ClubsNSW for his service to the community,” new Bankstown Sports Group CEO Michael Clancy said of the well-deserved honour.

State MP Kevin Anderson with interim ClubsNSW CEO Sallianne Faulkner.

Workers Lifestyle Group President Kay Kelly also received a Lifetime Achievement Award. The stand-out, off-the-cuff acceptance speech went, again, to Broken Hill Musicians Club’s general manager Michael Boland, for the Arts & Culture Awards, who followed up on last year’s Emergency Services awards. He said his “bogan” mining town’s successful effort in saving the region’s cultural icon, the local cinema, was just one example of the benefit clubs have in their community.

“I thought if we win, I’m going to dedicate (this award) to every hardworking regional and rural and remote club manager, CEO, secretary manager in this state,” he said to a round of applause.

Most ‘pupular’ guest on the night was Manic, the Alsation, a well-recognised war veteran dog from Cronulla RSL Club, which won Heart of the Community for its No Dog Left Behind program, raising funds for the Australian War Animal Memorial Organisation (AWAMO).

And the winners are:

Arts & Culture: Broken Hill Musicians Club

Club Person of the Year (Individual Award): Tony Ireland, Milton

Ulladulla ExServos Club

Education: Club Central Hurstville, Highly Commended Twin Towns

Emergency Services: Cudal Bowling Club & Mounties Group,

Highly Commended Orange Ex-Services’ Club

Fostering Grassroots Sport: Cherry Street Sports Club

Health Care: Workers Lifestyle Group

Heart of the Community (Club Award): Cronulla RSL & Lithgow

Workies Club, Highly Commended Wests Macarthur

Mental & Social Wellbeing: Club Forster, Highly Commended

Club Taree

Sustainability: Hornsby RSL

ClubsNSW President George Peponis, interim CEO Sallianne Faulkner and Gaming Minister David Harris.

Lifetime Achievement Award recipients John Murray and Kay Kelly.

Manic (centre) with Cronulla RSL Club staff including CEO Sue McNeill (second right).

Time to shine at Queensland awards

MORE THAN 1100 people attended the Keno & Clubs Queensland Awards for Excellence in March, where the best of the best celebrated the state’s hospitality industry. Clubs Queensland general manager Dan Nipperess said that this year’s event, held in the Great Hall of the Brisbane Convention & Exhibition Centre, had an incredible 60 clubs enter and the night was a huge success with the industry celebrating the fantastic efforts of all finalists and winners.

Bundaberg’s The Waves Sports Club took out top honours with the highly-coveted Club of the Year (Large) award.

“We’ve seen a lot of change in our lives in these last few years but our clubs continue to provide invaluable service and social support for their members and for local communities,” Clubs Queensland CEO Craig Harley said. “Our annual awards night recognises some of the clubs who have gone above and beyond to engage with their communities.”

Carina Leagues Club and Frenchville Sports Club were just two of the venues taking out multiple top gongs on the night.

Carina Leagues’ newest casual dining precinct, The Hive, took out Best Cafe and the club’s promotions and marketing manager, Tayla Neilen, was awarded Best Young Manager.

Frenchville Sports Club took home Club of the Year (Medium) and was awarded Silver for the Special Achievement Award – Responsible Gambling and Silver for Best Sports Club.

Malcolm Wright, from Coolum Surf Club, won Club Manager of the Year.

“It’s been a very humbling experience but I’m very thankful,” he said.

MC Lawrence Mooney kept the audience entertained at the big event.

One of the more unconventional celebrations at the Clubs Queensland awards media wall.

Tayla Neilen (left) was awarded Best Young Manager for her work at Carina Leagues which also picked up Best Cafe.

Everyone’s a winner at the Excellence Awards.

And the winners are:

BEST LICENSED RSL AND/OR SERVICES CLUB: Gympie RSL

BEST BOWLS CLUB: Club Pine Rivers

BEST FOOTBALL CLUB: The Lion Richlands

BEST SURF LIFE SAVING SUPPORTERS CLUB: BMD Northcliffe Surf Life Saving Supporters Club

BEST SPORTS CLUB: Caboolture Sports Club

BEST CAFÉ: The Hive Café, Carina Leagues Club

BEST DINING, SMALL: North Burleigh Surf Club Supporters Restaurant

BEST DINING, MEDIUM: Grill Restaurant, The Broncos Club

BEST DINING, LARGE: The Precinct, Norths Leagues & Services Club

HEALTH & WELLBEING: GO PINK: with Lions@ Springwood

EMERGENCY SERVICES: A once in a lifetime flood response, Gympie RSL

SUPPORT OF SPORT: Brothers Junior Sports Star, Brothers Leagues Club Ipswich

HEART OF THE COMMUNITY: Supporting the far reaching effects of education, Bribie Island Bowls Club

SPECIAL ACHIEVEMENT AWARD – RESPONSIBLE

GAMBLING: Cowboys Leagues Club

SPECIAL ACHIEVEMENT AWARD – RESPONSIBLE

SERVICE OF ALCOHOL: Redlands Sporting Club Inc.

BEST GAMING VENUE, SMALL: Geebung RSL

BEST GAMING VENUE, MEDIUM: Aspley Hornets

BEST GAMING VENUE, LARGE: Norths Leagues & Services Club

YOUNG MANAGER OF THE YEAR: Tayla Neilen, Carina Leagues Club

CLUB CHEF OF THE YEAR: Dom Olofai, Palm Beach Surf Club

CLUB DIRECTOR OF THE YEAR: Kerry Noyes, Southport Yacht Club Inc.

CLUB SECRETARY/MANAGER OF THE YEAR: Malcolm Wright, Coolum Surf Club

CLUB OF THE YEAR, NON-GAMING: Southport Yacht Club Inc.

CLUB OF THE YEAR, SMALL: BMD Northcliffe Surf Life Saving Supporters Club

CLUB OF THE YEAR, MEDIUM: Frenchville Sports Club

CLUB OF THE YEAR, LARGE: The Waves Sports Club

Bundaberg’s The Waves Sports Club took out top honours with Club of the Year (Large) award.

Norths Leagues & Services Club picked up Best Dining (Large) for The Precinct.

Club Manager of the year Malcolm Wright

Southport took out nongaming Club of the Year and Kerry Noyes was named Club Director of the Year.

Since his first bar shift almost a decade ago, duty manager

Norman Tasmania has fostered a passion for all things hospitality.

What was your first job?

I worked in a call centre as a service representative.

What led you into this career path?

I’ve had a passion for hospitality ever since my first bar shift over nine years ago. I’ve been blessed with good mentors and a can-do attitude; I’ve gotten the opportunity to turn my passion into a career.

From ensuring a safe environment for staff and guests to the smooth running of day-to-day operations, Norman Tasmania is well-known for his commitment to excellent hospitality.

Q&A Norman Tasmania

What do you most like about working at Canterbury League?

I’ve enjoyed working within a large diverse team who have different experiences that allow me to build on my knowledge and skillset. Canterbury’s service standards have a very strong foundation which encourages all staff and managers to go above and beyond for all guests. The ambience of Canterbury when Bulldogs play adds an energetic and exciting vibe to the club.

What are some of your current responsibilities?

They range from ensuring a safe environment for staff and guests, smooth running of day-to-day operations as well maintaining the high standards of service Canterbury has always been known for.

What aspirations do you have beyond duty manager.

My goal with Canterbury would be to evolve my skills in a challenging environment, work within a team, and provide efficient solutions Within five years, I aspire to reach a managerial position that will allow me to make crucial decisions while applying my leadership skills.

What is your favourite thing about working at Canterbury?

There are so many things I like but if I had to choose it would have to be the view from the Atrium Bar, it amazes me every time I walk past that area.

What advice can you give your younger self?

“You can’t dwell on the past and be down on yourself because you lost. You have to take the positive away from it and see how you can improve yourself moving forward.” It’s a quote from Cain Velasquez and it has always kept me motivated even when I’m not in the best of head spaces.

How do spend your time outside of work?

Hanging out with friends. We play basketball or go bowling but we always end up eating at a foodie spot we’ve seen on TikTok.

How do you wind down after work?

I find the gym relaxes me. Nothing clears the mind better than a little exercise.

Your next holiday destination?

Probably Tonga. It would be good to get back to my roots.

If you won the lottery?

I would buy property and live my life as a secret millionaire.

Canterbury League Club duty manager