Hotel Today Jun/Jul 2026

ahavic.com.au

Editor

Priyanka Shahdadpuri Manager - Advertising, Marketing and Media p.shahdadpuri@ahavic.com.au

PRESIDENt’s message DAvid canny | president

A night like the State Awards for Excellence showcases the full spectrum of what makes Victoria’s pubs and hotels so special.

From inspiring leaders and innovative chefs to community champions and destination venues that locals are proud to call their own – our industry not only recognises individual contributions, but also the broader impact that they make across our state.

The hospitality industry’s most prestigious award, the Nikakis Benchmark Award, named in memory of industry icon Nick Nikakis, was awarded to Rob Pitt from Hotel Sorrento.

This revered accolade recognises an individual or organisation whose sustained performance and commitment serve as an inspiration to the entire hospitality community.

And seeing Rob and his wife, Anne, walk to the stage celebrated by their children – all of whom work with them at the pub –offered the ultimate image of the core of hospitality.

As Rob looked out to the crowd, choking back a tear, his eyes rested on his family – revealing his story through them.

It all began in the early ‘80s, just prior to his 24th birthday, when he joined his parents to operate a pub desperately in need of a bit of love.

For Rob, Hotel Sorrento was never a destination, but a journey.

One step at a time, he and his family walked a path that culminated in a 45-year legacy – a legacy that generations of Pitts will continue to uphold.

And with Rob stepping aside, he’s leaving behind something so much more than bricks and mortar.

He leaves a culture, a standard, and an expectation that his community has come to know and understand.

The measure of a great publican isn’t how long they hold a licence. It’s whether the community feels better because they were there.

Sorrento may have changed a lot in 45 years, but one element has been ever present: Rob and his family.

I want to extend a huge thank you to the Pitts for their unwavering dedication to making locals feel safe, included, and truly special.

Theirs is a dedication to be celebrated, and precisely what keeps our industry thriving.

David Canny President Australian Hotels Association (Vic)

CEO’S UPDATE PADDY O’SULLIVAN

They say that the proof is in the pudding – or, in this industry, the parma.

And there was no clearer proof of that than at this year’s State Awards for Excellence.

Leading into SAFE, AHA (Vic) ran its inaugural and highly successful ‘Mates Day at your local’ – which saw hundreds of pubs across the state fight social isolation by making their welcoming spaces even more welcoming.

Two massive records were broken, with both nominations and attendees reaching all-time highs.

More than 500 venues and individuals were nominated, and more than 1,300 publicans, staff, and families packed the room.

Undoubtedly, the major theme of the night was giving back –emphasising and rewarding those who have put so much effort into their communities.

The Grand Hotel Warrandyte was the standout in this regard.

Taking home both the Overall Hotel of the Year – Metropolitan, and jointly the Heart of the Community award with the Dargo Hotel – The Grand is truly a hub for its town and surrounding region, proving that when pubs put community first, everyone benefits.

Moments like this make you take pause, step back and reflect on why we do what we do. The State Awards for Excellence champion more than bricks and mortar. Instead, they’re a reflection of what pubs truly mean.

Beyond a parma and a pot, they’re the watering holes in which people have found a safe and welcoming space to socialise, celebrate, and commiserate.

In honouring the very best, we are not only acknowledging those that have truly gone above and beyond, but also celebrating how far our industry has come.

This is brilliantly exemplified by the coveted People’s Choice Award, which was taken out by The Oxford Scholar. This Melbourne institution’s success is best understood through their inclusive approach to community, treating the venue not just as a business, but as a shared space for all of Melbourne.

Given its proximity to RMIT, the pub serves as a vital campus local; for a large chunk of these young patrons, walking through the doors of The Oxford Scholar means entering a pub for the very first time in their lives.

By demystifying the traditional pub experience with accessible entertainment, an inclusive atmosphere, and an open door, they have mastered the art of making a completely unfamiliar environment feel instantly like home.

Beyond hospitality, these awards prove that pubs remain our most vital social hubs: fostering connection, supporting local jobs, and providing a welcoming space where everyone belongs.

Congratulations to all nominees and winners – your contribution to our industry can’t be understated.

Paddy O’Sullivan Chief Executive Officer Australian Hotels Association (Vic) p.osullivan@ahavic.com.au

FUTURE LEADERS GATHER FOR DRINKS WITH THE AHA (VIC) YOUTH COMMITTEE

The Australian Hotels Association (Victoria) Youth Committee recently welcomed a cohort of emerging hospitality leaders to the latest Drinks With event, held at the iconic Waterside Hotel in South Melbourne.

Designed to connect, inspire and support the next generation of industry professionals, the event brought together young venue managers, supervisors, operators and hospitality professionals from across Victoria for an afternoon of networking, learning and industry conversation.

The event was hosted by the AHA (Vic) Youth Committee, which is made up of passionate future leaders representing a diverse range of member venues across the state.

Established to better engage younger hospitality professionals, the committee provides valuable insight to AHA (Vic) on the current needs and challenges facing the industry. The committee also aims to support future leaders by highlighting development opportunities, fostering stronger connections across the hospitality sector and

helping shape initiatives that are relevant and beneficial to the next generation of industry professionals.

A highlight of the afternoon was an engaging Q&A session with Matt Mullins, Director of the Sandhill Road. Matt shared insights from his hospitality journey, discussing the challenges and opportunities that have shaped his career, the importance of building strong teams and professional relationships, and his approach to creating successful venue experiences.

Attendees were given the opportunity to ask questions and gain practical advice from Matt's experiences as an operator, sparking valuable discussions around leadership, career development and the future of pubs and hotels.

Matt spoke about the importance of surrounding yourself with people who have strong industry knowledge and skills and being willing to learn from their experience and advice when taking the next step in your career. He encouraged attendees to seek inspiration from the venues and operators around them, while focusing on what will make their own offering unique. Above all, Matt's message was to back yourself, trust your instincts, and have the confidence to pursue your goals in the industry.

The event also provided plenty of opportunities for attendees to meet like-minded industry professionals, expand their networks and exchange ideas in a relaxed and welcoming environment. Through conversations and shared experiences from their venues, attendees connected over the fact that while they may work in different businesses across the state, many face similar challenges and opportunities. The discussions reinforced one of Matt's key messages from earlier in the afternoon, the value of learning from those around you, drawing on the experiences of others, and building connections that can support your growth within the industry.

The AHA (Vic) Youth Committee extends its thanks to Matt Mullins and the team at the Waterside Hotel for hosting the event and sharing their knowledge with the next generation of hospitality leaders.

The committee looks forward to delivering further opportunities for young professionals to connect, learn and grow throughout the year.

The AHA (Vic) Youth Committee is made up of emerging leaders from across Victoria's hotel industry, including

•Shannon Winbank from Boronia Hotel

• Josh Crosisca from The Continental Sorrento

• Dylan Tudor from Grand Warrandyte Hotel

• Tom Rolton from London Tavern Hotel, Richmond

• Cody Gebert from Macedon Village Hotel

• Amy Brown from Malvernvale Hotel

• Morgan Gall from Sawyers Arms Tavern, Newtown

• Jai Rapson from The Middle Hotel Korumburra

• Henry Wines from The Western Hotel, Ballarat

• Mitchell Quick from Wharf Shed, Geelong

Together, the AHA (Vic) Youth Committee is focused on creating opportunities for young hospitality professionals to connect, develop their careers and contribute to the future of the industry.

Interested in future Youth Committee events and initiatives? Scan the QR code to join the AHA (Vic) Youth Committee mailing list and stay connected with upcoming events, industry insights and networking opportunities.

PUBOVATION STUDY TOUR TO QUEENSTOWN HIGHLIGHTS THE POWER OF HOSPITALITY, COMMUNITY AND EXPERIENCE

This year’s Pubovation study tour through Queenstown gave AHA (Vic) members and partners a valuable opportunity to explore one of NZ’s most dynamic tourism and hospitality markets.

Across two days, members experienced an impressive cross-section of venues. From community focused pubs and immersive tourism concepts to premium waterfront dining and late-night entertainment venues. While each business had its own distinct personality, a common thread emerged throughout the tour: the most successful operators were those delivering genuine hospitality, strong venue identity and memorable guest experiences.

The study tour reinforced that in highly competitive hospitality markets, atmosphere, service culture and authenticity are often just as important as product.

We started at the start, at the most historic pub in the Queenstown region

Established in 1863 during the height of the Central Otago gold

rush, the historic Cardrona Hotel was originally built to provide accommodation and respite for miners drawn to the region in search of fortune. Like many country pubs of the era, it quickly became far more than a watering hole, serving as a home, meeting place and social hub for early settlers.

More than 160 years later, the heritage-listed hotel remains one of New Zealand’s most iconic hospitality destinations. Today, travellers from around the world stop to photograph its famous façade on their way to the nearby ski fields, with the property widely regarded as the country’s most photographed building. Beyond the instantly recognisable exterior, guests continue to be drawn in by the hotel’s warm and inviting atmosphere, complete with cosy interiors and roaring fireplaces both inside and throughout the outdoor seating areas.

Now entering a new chapter, the 162-year-old property has been acquired by a group of New Zealand investors with strong ties to Central Otago, ensuring this treasured landmark remains in Kiwi hands. The new owners have ambitious plans to further enhance the guest experience, including an expansion of the accommodation offering from 14 rooms

to an additional 30 rooms, alongside the development of a new event space capable of hosting up to 100 guests. Most recently, plans have also been unveiled for an on-site bakery, designed to offer visitors and passing travellers a quick and convenient bite to eat while experiencing one of the country’s most beloved pubs.

Community Hospitality Still Matters

One of the clearest examples of this came during the visit to Frankton Arm Tavern, located directly on the shores of Lake Wakatipu.

With one of the largest beer gardens in Queenstown, a sports bar complete with TAB facilities, pool tables and darts, the venue has successfully positioned itself as both a welcoming local pub and an accessible destination for visitors.

Part of the Republic Hospitality Group portfolio since 2013, the venue was transformed from a former pizza restaurant into a true community tavern. Despite operating within a tourism heavy market, management spoke candidly about the importance of remaining a “locals’ local.”

Queenstown’s permanent population may only sit at around 30,000 residents, but operators acknowledged that long term success still relies heavily on maintaining genuine local loyalty alongside visitor trade.

Members heard how venue managers are expected to personally know regular patrons and actively maintain those relationships, reinforcing the long-held notion that hospitality is ultimately built on human connection.

The venue also highlighted thoughtful approaches to staffing and retention, with management rewarding team members during peak periods while encouraging staff to take time off during quieter months to support wellbeing and sustainability in a high-pressure tourism environment.

Premium Dining with Genuine Hospitality

A standout culinary experience of the tour was the visit to Soda, described by Republic Hospitality Group as “the jewel in the crown” of its portfolio.

tuna ceviche, both showcasing the venue’s emphasis on premium regional produce.

Equally impressive was the standard of service. Staff were warm, knowledgeable and highly engaged throughout the experience, creating an environment where hospitality felt genuine rather than transactional.

For many members, Soda reinforced an important lesson for premium hospitality venues: exceptional service culture remains one of the strongest differentiators in a crowded market.

A sultry fireside escape in a Queenstown laneway

According to Bardeaux Venue Manager Lucas, customer expectations within the hospitality sector are continuing to evolve, with guests increasingly seeking elevated experiences grounded in product knowledge, storytelling and personalised recommendations. Rather than simply ordering a drink, today’s consumers are looking for a more informed and curated experience, particularly when it comes to premium wines and spirits.

Reflecting this shift, the venue has developed an expansive and carefully curated beverage list designed to appeal to experienced food and wine enthusiasts. The offering showcases an impressive selection of premium spirits and

According to Group Marketing, Sales & Events Manager Lauren Ludlow, the group has “poured a lot of love into” the venue, something immediately evident from both the atmosphere and guest experience.

Positioned with sweeping views over Lake Wakatipu, members enjoyed a shared dining experience focused on locally sourced ingredients and elevated presentation. Highlights included the Braised Royal Burn lamb shoulder and Bluefin

wines, including rare and exclusive pours, with the venue’s most expensive drop commanding an eye-watering $650 for a single-shot serve. As expected in Central Otago, Pinot Noir plays a starring role across the wine list, celebrating the varietal that has helped place the region firmly on the global wine map.

Tucked away in a small alleyway, the venue offers a quieter and more refined alternative to Queenstown’s famously

FEATURE

energetic nightlife scene. The intimate setting has positioned the bar as both the perfect place to begin an evening and an ideal late-night retreat, where guests can finish the night with a final drink beside the fireplace before heading home.

Voted most popular

A clear winner on the itinerary was the visit to Ayrburn, a rapidly emerging hospitality precinct positioned just outside Queenstown. Set amongst the dramatic landscape of the Southern Alps, Ayrburn has quickly established itself as one of the region’s most ambitious food, wine and lifestyle destinations blending hospitality, heritage, art and sustainability into a highly curated guest experience.

Originally established in 1864 as one of the area’s earliest and most successful farms, the property has undergone a remarkable revitalisation, with its historic buildings thoughtfully repurposed into a collection of restaurants, bars, gardens and event spaces. For members on the tour, Ayrburn provided a compelling example of how heritage assets can be transformed into commercially successful hospitality experiences while preserving the integrity and storytelling of the original site.

The precinct’s multi-venue approach was particularly impressive. From the elegant bistro-style dining within the reimagined Woolshed to the more relaxed shared plates and wine experiences offered in the distinctive Manure Room, each venue delivered a unique identity while still contributing to a cohesive overall destination experience. Members also

explored the intimate cocktail setting of Burr Bar, which further reinforced Ayrburn’s focus on layered and diverse hospitality offerings.

Beyond food and beverage, Ayrburn demonstrated how modern hospitality precincts are increasingly creating immersive lifestyle destinations rather than standalone venues. Carefully curated art installations, sculptural works and heritage storytelling are integrated throughout the grounds, encouraging guests to engage with the property’s history and natural environment at their own pace.

Sustainability and environmental regeneration were also central themes throughout the development. Existing heritage buildings have been repurposed rather than replaced, while extensive landscaping and ecological restoration work has focused on improving biodiversity and encouraging the return of native wildlife. For members, Ayrburn showcased how sustainability initiatives can enhance rather than compromise the guest experience when embedded authentically into a venue’s identity and long-term vision.

Creating Atmosphere Through Design and Service

Another venue that strongly demonstrated the importance of atmosphere driven hospitality was The Sundeck.

Known for its retractable roof and panoramic positioning, the venue offers a highly adaptable guest environment suited to both summer and winter trade. During the visit, the roof remained closed while fireplaces created a warm alpine atmosphere which was an ideal setting to watch the sun set over the lake.

The staff here consistently impressed members with their product knowledge, engagement and attentiveness. Like other venues within the Republic Hospitality Group portfolio, service standards were notably strong and highly customer focused.

The experience reinforced how successful venues carefully integrate physical environment, atmosphere and service delivery to create emotionally engaging guest experiences.

Experience Led Hospitality Continues to Grow

Queenstown’s tourism market continues to support highly experiential hospitality concepts, and the study tour explored this firsthand at Minus 5 Ice Bar.

Maintained at minus five degrees Celsius, the venue delivers a fully immersive ice bar experience, with the walls, furniture and even drinkware constructed entirely from ice.

Guests are provided with thermal jackets and gloves before entering, while staff rotate through one-hour shifts inside the freezing environment, remarkably without wearing thermal jackets themselves.

Operationally, the venue also demonstrated the value of maintaining a highly focused offering, serving cocktails and mixed drinks exclusively rather than attempting to cater across multiple beverage categories.

The venue highlighted how tourism hospitality increasingly relies on memorable, shareable experiences that extend beyond traditional food and beverage service.

Intimate Venues with Strong Identity

The study tour also included a visit to Little Blackwood, a stylish waterfront cocktail venue known for its craft cocktails, local wine offering and intimate atmosphere.

With its cosy interiors and emphasis on premium wine and cheeseboards, the venue demonstrated how smaller format hospitality businesses can compete successfully through strong identity and highly curated experiences.

Members observed that despite operating within a busy tourism market, the venue retained a sense of intimacy and warmth, highlighting the growing consumer demand for venues that feel personal and authentic.

Late Night Hospitality and the Importance of Belonging

The final stages of the tour explored Queenstown’s evening economy, including a memorable visit to The Ballarat.

Members noted that once inside, it was genuinely difficult to leave, a testament to the venue’s atmosphere and sense of connection.

Despite operating within a tourism destination, The Ballarat felt unmistakably like a true local pub. There was a strong sense that everyone belonged, with hospitality embedded into every aspect of the customer experience.

Live music seven nights a week further reinforced the venue’s role as a social anchor point within the community and a natural gathering place once the day’s tourism activities concluded.

The venue served as a powerful reminder that while trends, technology and concepts continue to evolve, hospitality at its core remains about creating environments where people feel comfortable, connected and welcomed.

Key Learnings for Industry Members

Several consistent themes emerged throughout the study tour:

Authentic Hospitality Is a Competitive Advantage

Guests increasingly value genuine service interactions and venues that create a true sense of welcome.

Community Connection Builds Long-Term Success

Even in tourism-driven markets, strong relationships with locals remain essential.

Experience and Atmosphere Matter

Consumers are seeking venues that create memorable emotional experiences, not simply food and beverage transactions.

Staff Culture Drives Guest Experience

Passionate, engaged and knowledgeable staff were a defining characteristic of the strongest venues visited.

Strong Venue Identity Creates Loyalty

The most successful operators clearly understood who they were and delivered consistently against that identity.

A Market Offering Valuable Lessons

For members participating in the Queenstown study tour, the experience offered more than inspiration — it provided practical insights into how hospitality businesses can successfully balance tourism demand, local engagement, premium experiences and operational sustainability.

Whether through the community-first philosophy of Frankton Arm Tavern, the refined dining experience at Soda, the immersive theatre of Minus 5 Ice Bar or the welcoming energy of The Ballarat, the tour reinforced a simple truth: great hospitality is ultimately about making people feel something memorable.

NOW BOOK IT IS BUILDING THE COMPLETE PLATFORM FOR HOSPITALITY VENUES

Running a venue has never been more demanding. Labour costs are up, margins are tight, and the guests walking through your door expect more than they did five years ago — a personalised experience, a team that remembers them, and a reason to come back.

The tough part is the technology most operators rely on today is a patchwork of disconnected systems, often creating more admin than they solve. Now Book It has spent years building against that problem, addressing pain points from restaurant owners and operators they work with.

Trusted by over 11,000 hospitality venues across Australia and New Zealand, the platform is built by people who have worked in hospitality. Now, with two major new product launches, they're taking a significant step toward giving operators everything they need in one place.

Knowing your guests enough to keep them coming back

The first launch is Now Book It CRM — a customer relationship management tool built specifically for hospitality venues, and designed around a core value of the Now Book It brand: your guest data belongs to you.

Third-party booking platforms have long held this data hostage. Operators fill their tables through those platforms and, in return, hand over the very relationships they've worked to build. Now Book It’s CRM never lets that happen. Every reservation, every visit, every guest preference — the data all lives with the venue, always accessible and actionable.

In practice, that means knowing a guest is celebrating their anniversary before they sit down. Identifying your most loyal regulars and reaching out to them directly. Building a marketing strategy on real guest behaviour. Venues that own their data own their future — and Now Book It CRM gives operators the tools to act on it easily.

With the automated CRM, restaurants can set up email and SMS campaigns to re-engage and reward guests for coming back. Whether it’s their birthday, a loyalty dining milestone, or it’s simply been some time since they returned, building a long-term guest relationship can now happen automatically.

Making smarter decisions that drive revenue

Next up, Now Book It Insights — an AI-powered business intelligence tool that takes the manual work out of understanding your venue’s reporting.

Most operators already have data — covers, revenue, booking trends, no-show rates. What they don't have is time to make sense of it. Insights pulls that information together and surfaces what actually matters: which services are underperforming, when your peak demand hits, where you're leaving revenue on the table. It doesn't just report what happened — it helps you understand why, and what to do next. The built-in AI assistant allows venues to just ask natural questions, like “how many bookings do I have next week?” and get instant answers, reports and charts.

For a venue manager heading into a Friday night service, that kind of clarity is the difference between reacting to your week and planning for your next one.

One platform. The full picture.

Now Book It’s CRM and Insights don't sit in isolation. They are part of a broader Now Book It solution suite that includes reservation management, table and floor planning, an AI phone receptionist in Sadie, pre-orders and built-in payments, and 24/7 local support from a team that understands hospitality.

It is a single powerful platform designed to help venue save time, increase revenue, and deliver exceptional experiences — all while keeping control of their customer data.

For AHA VIC members navigating hospitality today — one of most challenging trading environments the industry has seen — that kind of operational power and clarity at a flat monthly price point is what keeps venues growing sustainably.

Victoria’s top pubs and hotels shine at the 2026 State Awards for Excellence.

A diverse array of pubs, hotels and influential hospitality figures were honoured across dozens of categories on Monday 18 May at the sold-out 2026 AHA (Vic) State Awards for Excellence.

A crowd of over 1,300 attendees gathered at Crown Palladium for the highly anticipated awards, where the industry’s strength, creativity and resilience were celebrated, bringing an electric energy to the room.

The hospitality industry’s most prestigious award, the Nikakis Benchmark Award, named in memory of industry icon Nick Nikakis, was awarded to Rob Pitt from Hotel Sorrento. This revered accolade recognises an individual or organisation whose sustained performance and commitment serve as an inspiration to the entire hospitality community.

Monday’s recipient leaves more than a successful business behind. He leaves a culture, a standard, and a legacy now carried on by the next generation.

Over 150 pubs contested the coveted People’s Choice Award, voted by the general public, with The Oxford Scholar, Melbourne emerging as the fanfavourite. This CBD institution impressed voters with its vibrant atmosphere, diverse entertainment schedule and unwavering focus on delivering a stellar pub experience in the heart of the city.

The intensely contested Chef of the Year title was awarded to Tony Twitchett of Taxi Kitchen in Melbourne. Tony’s commitment to celebrating seasonal produce, bold flavours and contemporary pub dining has not only cemented Taxi Kitchen as a

must-visit for tourists in the busy Federation Square district, but also loyal locals and industry peers.

The iconic Parma of the Year category produced an unprecedented result, with three venues achieving a perfect 100 from the judges. The Creekside Hotel in Warracknabeal, Lindenow Farmers Home Hotel and Newborough Hotel each took home the title, showcasing just how seriously Victorians take their parmas and how high the bar has been set for this much-loved pub classic.

The Cocktail Menu of the Year was awarded to The Yackandandah Hotel, recognised for its thoughtful, well-balanced list that champions quality ingredients, creativity and an elevated drinking experience while remaining true to the character of a country pub.

The title of Best Live Entertainment Venue went to Fifth Province in St Kilda Judges noted the inviting atmosphere created by warm timber tones and soft lighting, with an extensive bar lined with a variety of taps and neatly displayed spirits adding to the venue’s charm. The venue offers a combination of a great location, a beautiful venue, attentive staff and excellent acoustics that create an enjoyable atmosphere that sets the standard for live entertainment in a pub setting.

surrounding regions, proving that when pubs put community first, everyone benefits.

The coveted Bush Pub of the Year title was awarded to Victoria Hotel in Dimboola, recognised for its extraordinary commitment to its town and surrounding communities. Judges highlighted the venue’s Community Food Pantry, emergency on-call catering for local fire brigades, weekly meat raffles with profits directed to local groups, and active use of notice boards and social media to promote community events and initiatives.

A night like the State Awards for Excellence showcases the full spectrum of what makes Victoria’s pubs and hotels so special. From inspiring leaders and innovative chefs to community champions and destination venues that locals are proud to call their own.

Our industry simply cannot be successful without the significant contributions of our people. Young professionals are evolving their careers in hospitality, building skills and stepping into leadership roles, and it is their passion, professionalism and dedication that creates the best possible customer experience in pubs and hotels right across Victoria every day.

The Best Rooftop Experience was awarded to Corner Hotel Richmond, whose legendary Swan Street rooftop continues to set the bar for Melbourne’s outdoor pub culture. Perched above one of the city’s most iconic live music venues, the rooftop delivers sunset views, the buzz of Richmond Station trains rolling past, and a soundtrack that effortlessly shifts from pre-game footy hype to late night DJ sets and post gig celebrations.

PADDY O’SULLIVAN – AHA (VIC) CEO

The Heart of the Community award was jointly awarded to Dargo Hotel and Grand Warrandyte Hotel, recognising their deep and genuine commitment to the people they serve. Judges highlighted everything from local fundraisers and support for bush nursing and essential services, to creative raffles and events that bring locals together and raise vital funds for grassroots groups. These venues have become true hubs for their towns and

The Peter Burnett AM Emerging Leader of the Year award went to Ellie Searle from Cherry Hill Hotel in Doncaster, a rising star who is helping shape the future of this much loved suburban pub. Ellie impressed judges with a blend of humility and clearheaded leadership, bringing the same calm, guestfirst approach to her team as Cherry Hill brings to its local community.

In the marquee categories, Macedon Village Hotel was named Overall Hotel of the Year - Regional The venue was described as a standout communityfocused redevelopment that combines clever use of space, smart technology and excellent finishes. Strong sustainability credentials and a clear commitment to reestablishing the venue as the heart of the town contributed to an impressive project that balances innovation, heritage and functionality, delivering outstanding community and business outcomes.

Overall Hotel of the Year –

Metropolitan was awarded to The Grand Warrandyte Hotel, recognised for its outstanding submission and clear emphasis on community efforts and integration. Judges noted that The Grand takes a holistic approach to serving and supporting its community. From courtesy buses and meat tray raffles to major fundraising events, the venue ensures that every facet of the wider community feels supported. The pub focuses on strengthening the local economy by employing and investing in local people, particularly young people entering hospitality for the first time, that acts as a key strength in reinforcing its role as the true heart of the community.

PEOPLE'S CHOICE AWARD

THE OXFORD SCHOLAR, MELBOURNE

APPRENTICE OF THE YEAR

OLIVIA HANSEN

THE VICTORIA HOTEL WOODEND, WOODEND

VENUE MANAGER OF THE YEAR

RACHAEL GRISOLD

SIR HENRY BARKLY HOTEL, HEIDELBERG

LOCAL LEGENDS AWARD

JIM AND ANNE MCLLROY

THE CALENDONIAN INN, PORT FAIRY

CHEF OF THE YEAR

TONY TWITCHETT

TAXI KITCHEN, MELBOURNE

EXCELLENCE IN SERVICE

GINA CIMAROSTI

LONDON TAVERN HOTEL

BEST OUTDOOR EXPERIENCE - METROPOLITAN NOTTING HILL HOTEL, NOTTING HILL

BEST SPECIALTY BAR THE SOCIAL BAR AND EATING HOUSE, BENDIGO

BEST PUB BAR – METROPOLITAN THE CLIFTON HILL HOTEL, CLIFTON HILL

BEST SPORTS BAR – REGIONAL GROVEDALE HOTEL, GROVEDALE

BEST ROOFTOP EXPERIENCE CORNER HOTEL RICHMOND, RICHMOND

BEST PUB BAR – REGIONAL OLD FAITHFULLS BREW BAR, WANGARATTA

BEST RETAIL LIQUOR OUTLET NOTTING HILL HOTEL, NOTTING HILL

SPORTS BAR – METROPOLITAN

BEST FUNCTION AND EVENT SPACE - REGIONAL THE MIDDLE HOTEL KORUMBURRA, KORUMBURRA

BEST HOTEL ACCOMMODATION HOTEL SORRENTO, SORRENTO

BEST GAMING VENUE – METROPOLITAN LOWER PLENTY HOTEL, LOWER PLENTY

BEST PUBTAB – METROPOLITAN KEALBA HOTEL, KEALBA

BEST FUNCTION AND EVENT SPACE - METROPOLITAN THE CONTINENTAL SORRENTO, SORRENTO

BEST GAMING VENUE – REGIONAL HOGANS HOTEL, WALLAN

BEST PUBTAB – REGIONAL ALL SEASONS HOTEL, BENDIGO

BEST MARKETED HOTEL TRANSPORT HOTEL, MELBOURNE

BEST REFURBISHED VENUE SPACE

THE TERMINUS HOTEL FITZROY NORTH, FITZROY NORTH

BEST REDEVELOPED HOTEL THE WATERSIDE HOTEL, MELBOURNE

HEART OF THE COMMUNITY DARGO HOTEL, DARGO

THE NIKAKIS BENCHMARK AWARD

ROB PITT – HOTEL SORRENTO

BEST REDEVELOPED HOTEL MACEDON VILLAGE HOTEL, MACEDON

OUTSTANDING ACHIEVEMENT IN TRAINING THE OLD TOWN 'N' COUNTRY TAVERN, WANGARATTA

HEART OF THE COMMUNITY THE GRAND HOTEL WARRANDYTE, WARRANDYTE

PARMA OF THE YEAR LINDENOW FARMERS HOME HOTEL, LINDENOW

PARMA OF THE YEAR NEWBOROUGH HOTEL, NEWBOROUGH

COCKTAIL MENU OF THE YEAR THE YACKANDANDAH HOTEL, YACKANDANDAH

BEST CASUAL DINING – REGIONAL FIVE FLAGS HOTEL, CAMPBELLS CREEK

BEST CASUAL DINING – METROPOLITAN ALPINE HOTEL

OF THE YEAR THE

BEST PRESENTED BEER THE TERMINUS NORTH FITZROY, NORTH FITZROY

BEST CASUAL DINING – REGIONAL THE WESTERN HOTEL, BALLARAT

BEST FAMILY DINING

BEST PUB RESTAURANT – REGIONAL THE VICTORIA RUTHERGLEN, RUTHERGLEN

BEST HOTEL GROUP OPERATOR KICKON GROUP

PETER BURNETT AM EMERGING LEADER OF THE YEAR

ELLIE SEARLE

CHERRY HILL HOTEL, DONCASTER

OVERALL HOTEL OF THE YEAR – METROPOLITAN

THE GRAND HOTEL WARRANDYTE, WARRANDYTE

BEST PUB RESTAURANT – METROPOLITAN ST ANDREWS HOTEL, FITZROY

BUSH PUB OF THE YEAR VICTORIA HOTEL DIMBOOLA, DIMBOOLA

OVERALL HOTEL OF THE YEAR – REGIONAL MACEDON VILLAGE HOTEL, MACEDON

HOW CONSISTENCY CREATED A CHAMPION: MACEDON VILLAGE HOTEL

WHEN YOUR TEAM CHOOSES TO STAY, IT REDUCES TRAINING COSTS AND KEEPS YOUR SERVICE LEVELS CONSISTENT,

At Macedon Village Hotel, excellence isn’t driven by a single breakthrough moment, it’s built into the everyday.

For Sally Gebert who leads the team at the newly refurbished Macedon Village Hotel, recipients of the 2026 AHA (Vic) Overall Hotel of the Year - Regional, the accolade reflects a deliberate and consistent approach to people, performance and purpose. Rather than pointing to one standout innovation, she credits a foundational decision that underpins everything: hiring the right team and setting them up to succeed.

“We made a conscious decision to be really strict with our hiring,” Sally explains. “From there, it’s about a strong training and induction program, and setting very clear expectations so everyone is aligned and heading in the same direction.”

That alignment extends across the entire business. Front of house and back of house operate as one unified team, with regular conversations around performance. They discuss what’s working, what needs improvement and how to keep raising the bar.

“It’s all about consistency,” she says. “Getting the little things right, every single day.”

That philosophy has also helped Macedon Village Hotel navigate one of the industry’s biggest challenges: balancing rising customer expectations with the realities of staffing, costs and compliance.

“Juggling all of that is always a challenge,” Sally admits. “But we focus on making our team the best they can be through training, clear role expectations and sharing our vision.”

Transparency plays a key role in that culture. Wins and misses are openly discussed, creating a sense of shared ownership across the team.

Recognition is equally important, with staff rewarded when they’re mentioned in customer reviews. This is an approach that not only boosts morale but strengthens retention among staff members.

On the operational side, discipline is just as critical. Strong supplier relationships are paired with rigorous cost management, including weekly tracking of cost of goods and firm margin requirements for every product and menu item.

Looking ahead, Sally’s vision is grounded in both community and industry impact.

“We want to keep bringing new people into hospitality and show them it’s a great industry with skills you can take anywhere,” she says.

At the same time, Macedon Village Hotel remains focused on its role at the heart of the local community.

“We want to continue being that place where people come to celebrate, commiserate, or just relax with friends,” Sally says. “We’ll keep evolving our spaces to meet our community’s needs and remain their pub of choice.”

It’s a vision built not on grand gestures, but on consistency, connection and a commitment to doing the basics exceptionally well, every single day.

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NEVER STANDING STILL: HOW THE GRAND HOTEL WARRANDYTE KEEPS RAISING THE BAR

When the Grand Hotel in Warrandyte was named Overall Hotel of the YearMetropolitan, it wasn’t treated as a finish line. For General Manager Peter Appleby, the accolade is proof that refusing to get comfortable is still the most powerful strategy in modern hospitality.

“Our focus was on never becoming complacent,” Appleby says. “We challenged ourselves and our team to continually raise the bar across every aspect of the guest experience, from service standards and food quality to venue presentation and community engagement.”

Rather than leaning on a strong track record, the Grand spent the past year investing in its people and empowering leaders at every level of the business. Decision-making was pushed closer to the floor, and continuous improvement became part of the daily rhythm of operations.

“We didn’t want to rely on what had worked before,” he explains. “We invested

IF WE CONTINUE TO INNOVATE, INVEST IN OUR PEOPLE AND WORK TOGETHER. THE FUTURE OF VICTORIAN HOSPITALITY IS INCREDIBLY EXCITING.

heavily in our people, backed our leaders to make decisions, and fostered a culture where innovation and improvement are just part of how we operate. The award reflects a team that’s always trying to be better tomorrow than we were yesterday.”

That mindset has been critical in an environment where guest expectations are rising just as operational pressures

intensify. For Peter, the work is about staying agile without losing sight of what makes a great pub experience.

“Guests rightly expect exceptional experiences every time they visit,” he says. “Our approach has been to remain adaptable while staying true to our core values.”

At the Grand, that has meant targeted investment in training, technology and systems that streamline back-of-house work but never dilute the warmth of front-of-house service. Efficiency and innovation are welcomed, so long as they support, rather than replace the human connection at the heart of hospitality.

“We’re always looking for ways to improve efficiency without compromising the personal service that defines great hospitality,” Peter says. “At the same time, we keep a strong focus on compliance, responsible operations and team wellbeing.”

Creating an environment where people feel supported and valued has become a cornerstone of the venue’s approach. In a tight labour market, that philosophy is as practical as it is principled.

“When your team feels looked after, they’re better equipped to look after your guests,” he says. “That’s how we meet evolving expectations while navigating the ongoing challenges facing the industry.”

Looking ahead, Peter is clear that the Grand’s ambitions extend well beyond its own four walls. He believes pubs and hotels are uniquely positioned to define what modern hospitality can be, and to

demonstrate their role as vital social infrastructure.

“Our goal is to keep setting the benchmark for what a modern hospitality venue can be,” he says. “Pubs and hotels are so much more than places to eat and drink, they’re the heart of their communities, safe and welcoming spaces where people connect, celebrate and create lasting memories.”

For the broader Victorian hospitality industry, Peter hopes to see a continued

focus on collaboration and pride in the sector’s impact.

“I’d love to see us keep challenging each other to raise standards, share ideas and showcase the incredible opportunities our industry provides,” he says. “Hospitality offers dynamic, rewarding and lifelong career pathways, and we should be proud of the positive impact we have on our communities.”

WHY SOUPS ARE THE PERFECT WINTER WARMERS

The winter months are the perfect time of year to add more comfort meals to the menu – and soup is one of the most cost-effective options. Not only is it relatively inexpensive, it’s easy to prepare even in a busy commercial kitchen because you can make it in batches of five or ten litres which you can then freeze until needed.

Soups are also a great way to repurpose leftovers and excess stock from the fridge. And best of all, customers love them – not only are they warming and filling, they help maintain hydration and can be made with a variety of hearty, wholesome ingredients.

In recent years creative chefs have reinvented soup as a complete meal, with lots of flavoursome inclusions. For example, a Mediterranean roasted vegetable soup might include some pulled lamb, while a roasted zucchini soup topped with crumbled smoked salmon, a few curds of ricotta and chopped chives is sure to make a great impression.

Especially at this time of year, it’s important to come up with soup recipes which not only have broad appeal but also offer plenty of nourishment. Around 50-80g of protein will ensure your soup is well balanced without weighing your customers down – with ingredients like fresh vegetables and fruit imparting plenty of fibre and other nutrients.

You can find well-loved traditional soup recipes across all nationalities and cultures, so it’s simply a case of building upon those and adding a contemporary spin.

From thick seafood chowders to Asian laksa or ramen made with egg noodles, soups can be extremely flavoursome and filling, yet still economical enough to sell at a pricepoint which is sure to appeal to customers –typically less than the cost of a main meal which contains a bigger protein serve.

Dairy products are ideal for enhancing the flavours of many vegetable and fruit-based soups – such as adding a drizzle of Farmers Union Natural Greek Style Yoghurt atop curried pumpkin soup, or serving sides of sourdough topped with Dairy Farmers Cream Cheese or shredded cheeses such as Dairy Farmers Shredded Mozzarella, Parmesan or Tasty Cheeses. You’ll find some examples in our Tips and Hints section.

When it comes to developing your soup recipes, remember presentation is as important as taste – so take advantage of the colours of your fresh ingredients. A beautiful green pea soup, topped with torn mint and grilled chorizo, will capture customer attention thanks to its colour contrasts – and can be a great way to promote your menu by posting on your Instagram account.

You should also make sure your ingredients are well seasoned – for example, when making a cauliflower soup, you could begin by slow-cooking the cauliflower, then season it so the flavours develop throughout the dish until the end of the cooking process.

Soups are also ideal to serve as part of a lunchtime meal combo, such as a soupsalad-sandwich: a bowl of soup with a warm salad on the side, complemented by a toastie, is a great drawcard across multiple demographics.

CROWNE PLAZA MELBOURNE CARLTON DEBUTS IN STYLE

Carlton’s hospitality landscape enters a new chapter with the opening of Crowne Plaza Melbourne Carlton, marking the neighbourhood’s first internationally branded hotel and a considered addition to Melbourne’s inner-city accommodation offering.

Positioned on the fringe of Melbourne’s CBD, the hotel places guests at the centre of Carlton, one of the city’s most culturally rich precincts, long defined by its Italian heritage, café culture and enduring neighbourhood character. Overlooking Lincoln Square, it offers a grounded

base for travellers seeking proximity to the city’s universities, medical institutions and cultural landmarks, while remaining distinctly connected to its local surroundings. At street level, the hotel is anchored by Fico Restaurant and Bar, a contemporary Italian dining destination that reflects the energy of the precinct.

The design draws directly from Carlton’s streetscape, with a façade inspired by the way light filters through the neighbourhood’s plane tree-lined avenues. Perforated copper-bronze panels create a shifting interplay of

light and shadow throughout the day, giving the building a dynamic presence. Inside, a warm, timber-lined foyer welcomes guests, anchored by a sculptural installation in bronze and cream forms, softly illuminated to create a sense of arrival that feels both refined and understated.

The hotel’s 107 guest rooms prioritise comfort and functionality, with cleanlined interiors softened by natural materials and a contemporary palette. Deep green tones and timber finishes subtly reference the surrounding parklands, while textured, original artworks with geometric influences reflect the movement and layered history of the area.

Public spaces have been designed to support a more fluid style of travel, where productivity and relaxation coexist. The ground floor lounge is structured across a series of distinct zones, allowing for focused work, informal meetings or quieter moments throughout the day. Open to both guests and locals, it reflects the rhythm of Carlton itself, social, adaptable and always in motion.

A curated collection of artworks, including Indigenous pieces, adds further depth to the guest experience, grounding the hotel in a broader cultural context.

At street level, Fico Restaurant and Bar draws directly from Carlton’s Italian identity. ‘Fico’, meaning fig in Italian, takes its name from the Moreton Bay fig trees that frame Lincoln Square, grounding the restaurant in its immediate surroundings. The concept interprets the neighbourhood’s trattoria tradition through a contemporary lens, centred on seasonal produce and generous, share-style dining.

Executive Chef Patrick Chung and F&B Manager Chris McNally have created a menu anchored by homemade pasta, crafted on site daily, alongside a selection of antipasti designed to open the table. Moments of theatre are woven throughout the dining experience, from freshly shucked oysters and kingfish crudo to a tableside sgroppino, prepared to order with lemon gelato, prosecco and limoncello.

The venue shifts naturally throughout the day, moving from a relaxed daytime setting into aperitivo hour and evening dining, aligning with the energy of the surrounding neighbourhood.

The hotel also introduces more than 270 square metres of flexible meeting and event space, including four adaptable rooms and a pre-function area, positioning it as a new option for business and social gatherings within the precinct.

Q&A with Anne Marie, General Manager

Q: What does opening Crowne Plaza Melbourne Carlton mean for the neighbourhood?

Carlton has a very established identity, so opening an internationally branded hotel here is significant. From the outset, the intention was to complement what already exists rather than compete with it. We see the hotel as part of the precinct, a place that allows visitors to stay within Carlton while still feeling connected to its character and community.

Q: How have you approached designing a hotel that feels grounded in Carlton?

From the outset, there was a clear intention from both our ownership group, Pelligra, and our designer, Genan Sijercic, to create something that genuinely belongs in Carlton. Genan’s approach draws directly from the neighbourhood, particularly in the façade, which references the way light filters through the plane trees, and in the materiality throughout

the interiors. There’s a warmth and honesty to the spaces that avoids anything feeling generic. From an operational perspective, it was about carrying that through into the guest experience. The rooms are more intimate and considered, and the public spaces are designed to feel open and accessible, not just for guests, but for the local community. Ultimately, it was important that this wasn’t a hotel that could sit anywhere. It needed to feel specific to Carlton, and I think that’s what defines it.

Q: Fico is a key part of the hotel. What was the thinking behind the name and concept?

Fico Restaurant and Bar takes its name from the Italian word for fig, which is a direct reference to the Moreton Bay fig trees in Lincoln Square just outside. That connection to place was important, but it also ties naturally into Carlton’s Italian heritage. From there, the concept builds into something contemporary, with a focus on seasonal produce, share-style dining and a sense of occasion that evolves throughout the day.

Q: How would you describe the overall guest experience?

It’s about balance. Guests have immediate access to the CBD and everything Carlton offers, but when they return, the hotel should feel calm and considered. The rooms are designed to be more intimate, while the public spaces allow for a more

flexible style of travel, whether that’s working, meeting or simply taking a moment to pause.

Q: What role do you see the hotel playing within the local community? We want it to feel accessible. It’s not just a place for overnight stays, it’s somewhere people can come to meet,

Crowne Plaza Melbourne Carlton 701 Swanston Street, Carlton VIC 3053 T: (03) 9126 0600 www.crowneplaza.com/carlton

dine or spend time. Carlton already has a strong sense of community, so it was important that we contribute to that rather than sit separately from it.

Q: What are your expectations for the first year?

The focus is on establishing the hotel within the market and building awareness. There’s strong demand from both corporate and leisure travellers, particularly given the proximity to universities and the medical precinct. At the same time, building a local following through Fico and our events spaces will be just as important.

Q: What would you like guests to take away from their stay?

A sense that they’ve experienced Carlton, not just stayed near it. If guests leave having connected with the neighbourhood, whether that’s through the design, the food or their interactions with our team, then we’ve achieved what we set out to do.

TWO DISTINCT HOTELS, ONE MELBOURNE DESTINATION

Hotel Indigo Melbourne Little Collins and Holiday Inn Melbourne Bourke Street Mall opened in September 2025 and sit at the centre of one of Melbourne CBD’s most exciting new precincts. Positioned within Melbourne Walk, developed by Steadfast Capital and designed by Buchan, the project marks IHG’s first dual-branded hotel development in Australia, bringing together two globally recognised brands within one integrated destination.

The location places guests steps from some of the city’s most talked-about

new arrivals. Pop Mart and JD Sports are fellow Melbourne Walk tenants, while MECCA and Rodd & Gunn sit alongside the precinct, a retail and lifestyle mix that reflects the renewed energy running through the centre of the city.

While operating from the same building, the two hotels have been intentionally designed to deliver completely different guest experiences and emotional connections to Melbourne. Together, the 452-room development introduces two distinct hospitality experiences to Melbourne. Holiday Inn Melbourne Bourke Street Mall offers 273 contemporary rooms focused on accessibility, comfort and familyfriendly travel, while Hotel Indigo Melbourne Little Collins features 179 design-led rooms inspired by Melbourne’s laneways, layered with bold art, boutique detailing and neighbourhood storytelling. Across both hotels, restaurants, event spaces, outdoor courtyards and wellness facilities have been thoughtfully designed to reflect the individual personality of each brand while contributing to the energy of the broader Melbourne Walk precinct.

The operational logic behind dualbranded hotels is clear. Shared backof-house operations, engineering, loading docks, staffing structures and support services create efficiencies and reduce duplication.

But operational efficiency alone is no longer enough to define a hotel asset.

Today’s travellers are increasingly driven by experience. Guests are not simply choosing a place to stay; they are choosing brands that align with the purpose of their trip, their lifestyle and how they want to feel during their time in a city.

By bringing together two distinct brands within one property, a broader range of travellers can be catered to without compromising the integrity of either experience. One brand appeals to guests seeking familiarity, convenience and ease, while the other attracts travellers drawn to design, neighbourhood connection and curiosity.

Together, the hotels broaden market reach while creating a more resilient and diversified hospitality offering for Melbourne’s CBD.

Dual-key hotels succeed when operational integration happens behind the scenes, while brand differentiation remains crystal clear to the guest.

That differentiation must extend beyond signage and design. It must live within the culture of the hotel and the behaviours of the team delivering the experience every day. Staff working across dual-branded assets are required to operate with an unusual level of versatility, transitioning between brands while still protecting the integrity of each guest journey.

Often, it is the smallest details that determine whether a dual-branded

hotel feels authentic or diluted. Tone of voice, music, uniforms, amenities, neighbourhood storytelling and even the pens carried by team members all contribute to reinforcing distinct brand identities.

Holiday Inn Melbourne Bourke Street Mall represents accessibility, ease and convenience within Melbourne, while Hotel Indigo Melbourne Little Collins reflects the city’s creativity,

laneway culture and neighbourhood storytelling.

Same city. Different interpretation.

Importantly, this differentiation must also be reflected in the physical guest journey. Separate entrances, distinct arrival experiences, individual lift access and dedicated dining venues, including Fern Bar & Dining at Hotel Indigo and The Greenery

at Holiday Inn, reinforce the feeling that guests are entering two entirely different hotels, despite operating within one building. While operational infrastructure may be shared behind the scenes, the guest experience should always feel individualised.

Behind the scenes, hidden connecting doors, shared kitchens, service corridors and integrated back-ofhouse functions allow teams to move efficiently throughout the asset while maintaining seamless service delivery.

Bringing dual-branded hotels to life also requires each brand to move beyond design and into genuine guest activation. Experiences, partnerships and programming play a critical role in ensuring each hotel feels authentic to its audience and connected to its surrounding neighbourhood.

At Holiday Inn Melbourne Bourke Street Mall, this comes to life through initiatives such as Little Big Explorers, designed to create more engaging and memorable family travel experiences within the CBD.

The hotel’s family-friendly positioning is reflected through its room mix, including 92 double-double rooms, and experiences that encourage guests to connect with the city in a more accessible and playful way.

At Hotel Indigo Melbourne Little Collins, neighbourhood storytelling remains central to the guest experience. As the official hotel partner of RISING, the hotel aligns itself with one of Melbourne’s most culturally progressive festivals, reinforcing its connection to Melbourne’s cultural, arts and nightlife scene. Experiences such as Fern’s

Hidden Winter Garden, a limitedduration dining activation transforming the hotel’s hidden internal courtyard into one of Melbourne’s most intimate and distinctive winter dining destinations, further strengthen this positioning and encourage both guests and locals to engage with the space beyond a traditional hotel stay.

Ultimately, the future of hospitality is not about creating one experience that works for everyone, but about creating experiences that feel intentionally designed for different travellers.

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SMART OIL SOLUTIONS IN ACTION: THE LONDON TAVERN

THE CHALLENGE

Before partnering with Cookers, the kitchen team at The London Tavern faced daily operational hurdles related to oil handling. Staff were required to manually transport large oil tanks down multiple flights of stairs, a physically demanding task made even more difficult by navigating through busy crowds during service hours. This process not only strained employees but also led to frequent damage to the venue’s infrastructure, resulting in costly repairs and operational disruptions.

During peak times- when the kitchen was producing over 500 meals a day - the existing oil supplier struggled to meet high-volume demands. Inconsistent oil quality and supply issues threatened to compromise food standards, making it challenging for chefs to deliver the consistent, high-quality dishes customers expected. These logistical and supply challenges created bottlenecks, reducing productivity and impacting overall service excellence.

THE SOLUTION

To address these issues, The London Tavern partnered with Cookers to implement a smarter, safer oil management

system. Cookers introduced a comprehensive solution that included free, on-loan equipment tailored to demanding commercial kitchens. Central to this upgrade was the deployment of XLFRY, a high-performance frying oil designed to withstand high temperatures and heavy use, ensuring consistent quality.

Cookers also established a scheduled delivery and collection service aligned with the kitchen’s high output. Instead of manual handling, oil is pumped directly into the kitchen’s storage tanks, drastically reducing labour, minimising safety risks, and improving operational efficiency. This automation allowed staff to focus more on food preparation rather than logistics, leading to smoother service and better resource management.

The new system ensures a steady supply of high-quality oil, enabling chefs to maintain consistent food standards even during peak hours. The safety improvements and reduced manual handling have created a safer working environment, boosting staff morale and reducing injury risks.

THE RESULTS

The impact has been immediate and measurable. Gina, the General Manager, shared her experience:

“Cookers provided us with a smart oil solution where the oil goes directly into our storage tank. Our chefs can now produce more meals efficiently, and the food quality remains consistently high. Thanks to their reliable service and strong partnership, our kitchen is more productive than ever.”

Chef Bischant echoed this sentiment:

“Now I can go through a full service without issues. The food stays consistent, and our productivity has significantly improved.”

Overall, the partnership with Cookers has transformed The London Tavern’s kitchen operations. The restaurant benefits from increased efficiency, safer working conditions, and a commitment to delivering top-quality food. This innovative approach has not only solved immediate logistical challenges but has also laid a foundation for sustainable growth and culinary excellence.

DELIVERS STATEWIDE

CELEBRATION OF CONNECTION ACROSS VICTORIA

The inaugural Mates Day @ Your Local campaign has wrapped up following a strong statewide response from AHA (Vic) members, reinforcing the vital role local pubs play as places for connection, conversation and community.

Held on Friday, 8 May 2026, the initiative encouraged Victorians to take time out of their week to reconnect with friends, family, colleagues and neighbours at their local hotel. Venues across metropolitan and regional Victoria embraced the opportunity, delivering a wide range of activations including food and beverage offers, meal deals, live music and community fundraising activities designed to encourage locals through the venue.

The response from venues exceeded all expectations, demonstrating the industry’s strong appetite for initiatives that bring communities together. With an initial target of 100 metropolitan and 40 regional venue sign-ups, the campaign ultimately attracted an impressive 182 metropolitan and 123 regional participants, a total of 305 venues in its first year. This outstanding result not only surpassed projections but also highlighted the enthusiasm and commitment of pubs and hotels across Victoria to get behind the concept and make it a success.

The campaign had a simple goal: to create a dedicated moment for people to connect with others in their local community. With growing awareness of loneliness and social isolation as major issues, Mates Day highlighted the hotel sector’s natural role in bringing people together face to face.

Across the state, hoteliers reported strong engagement and a positive atmosphere throughout the day, with many venues noting an uplift in weekday trade. AHA (Vic) President David Canny said, “it was one of our busiest Friday nights, with locals leaning in on the Mates Day narrative, having a laugh and enjoying a shared beer”.

From a media and communications perspective, the campaign also delivered well beyond expectations. Mates Day @ Your Local secured coverage from more than 10 media outlets and content creators, while generating over 200,000 social media views. Notably, around 80 per cent of those engaging with campaign content had not previously interacted with AHA (Vic), indicating the campaign successfully extended beyond existing networks and reached a broader public audience, a key objective from the outset.

This level of organic reach was particularly significant given the campaign operated with minimal paid advertising, reinforcing that there is a genuine public appetite for positive, community-focused storytelling within the hospitality industry. Media support spanned a diverse mix of platforms, including Billy Brownless on The Rush Hour, Dyl Buckley’s Footy & Friends podcast, ABC

Gippsland Breakfast, Mix FM Colac, as well as industry publications such as Hotelier and The Shout. The campaign also received a mention on the Hamish and Andy podcast, alongside strong backing from Instagram creators and local social media channels, further amplifying its reach and impact.

Mates Day @ Your Local will return in 2027, with May 8 planned to fall on a Saturday, providing an even greater opportunity for venues to build on this year’s success. With the shift to a weekend, hotels are encouraged to start thinking now about how they might activate and expand their plans to maximise participation and community engagement.

As the sector continues to evolve, Mates Day @ Your Local has reinforced a clear message: Victoria’s pubs remain central to community life, providing not just hospitality, but a vital space for people to come together - and a reason to look ahead to the next opportunity to do so.

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BRINGING THE AUSTRALIAN PUB TO MANHATTAN: HOW EDDY BUCKINGHAM BUILT OLD MATES

When Australians working in hospitality talk about taking the industry overseas, few stories resonate quite like that of Melbourne born publican and restaurateur Eddy Buckingham. From collecting glasses at Melbourne’s riverside bars to operating some of New York’s most talked about venues, Buckingham’s career reflects both the global portability of Australian hospitality and the enduring appeal of the pub as a cultural institution.

Now, with the launch of Old Mates a 450-capacity Australian pub in Manhattan’s Seaport district, Buckingham has brought a distinctly Melbourne interpretation of pub culture to one of the world’s most competitive hospitality markets.

From Glassie to Global Operator Buckingham’s hospitality career began in familiar fashion: working casual jobs while studying at the University of Melbourne. His first role was as a barista in Fitzroy, though he jokes he was “a terrible barista” at a time when Melbourne coffee culture was only beginning to define itself.

The real turning point came at Melbourne institution Riverland Bar, where Buckingham started as a glass collector shortly after the venue opened in 2006.

“It was a crash course in hospitality,” he recalled. “I was bottom of the totem pole but absolutely loved it.”

That experience led to management opportunities across Melbourne’s live music and pub scene, including the Northcote Social Club, before a move to Sydney to work with the Merivale group during the transformative launch period of the Ivy precinct.

Buckingham describes his Melbourne years as his “Bachelor’s Degree” in hospitality and his Sydney experience as the “Master’s Degree” with exposure to large-scale operations, premium service standards and sophisticated venue management.

But a holiday to New York ultimately changed everything.

Building an Australian Hospitality Career in New York

After visiting in New York in 2009, Buckingham became determined to relocate permanently. A connection through the Australian Consulate eventually led to a general manager role at The Australian, then the city’s best known Australian pub.

The venue became Buckingham’s entry point into the US market and eventually led to his first venue partnership, The Liberty, where he learned the fundamentals of venue development and concept creation.

More significantly, it introduced him to future business partner Jeff Lam. Together, they would launch Chinese Tuxedo in 2016, a venue that helped redefine modern Chinatown dining in Manhattan and established Buckingham as a serious operator within the New York hospitality scene.

Today, Buckingham is recognised among New York’s leading hospitality figures, recently appearing in the Observer’s Nightlife and Dining Power Index.

Why New York Needed an Australian Pub Again

Ironically, while Australian café culture exploded across the United States over the past decade, Australian pubs largely disappeared from New York.

Buckingham observed that Australians had successfully exported flat whites, brunch culture and café aesthetics, but had lost the social venue that underpins much of Australian hospitality culture.

“The Aussie café became an established category,” he explained. “But all the pubs closed.”

The closure of The Australian in 2019 created a gap Buckingham believed needed filling not simply as a commercial opportunity, but as a cultural one.

Together with fellow Australian entrepreneur Nick Stone and media personality Andy Lee, Buckingham began developing what would become Old Mates.

The project eventually attracted an extraordinary investor group including Hugh Jackman, Pat Cummins, Ash Barty and Mick Fanning.

Rather than treating celebrity involvement as a marketing exercise, Buckingham says the strategy was intentionally understated.

“We promised them a good pub,” he said. “Anything beyond that was for them to opt into organically.”

That organic involvement has since become part of the venue’s appeal, from exclusive collaborations to impromptu performances by celebrity investors.

A Melbourne Pub, Not a Theme Park

One of Buckingham’s clearest creative principles was that Old Mates should feel authentic not theatrical.

“This is not an Australian themed pub,” he explained. “It’s a great Melbourne pub that just happens to be in downtown Manhattan.”

Instead of relying on clichéd Australiana, the venue draws heavily from Melbourne pub heritage. Design references include carpet patterns inspired by the Standard Hotel in Fitzroy, stools reminiscent of the Corner Hotel band room, and colour palettes borrowed from the legendary Punters Club.

The venue also celebrates Australian music and pub culture through artwork, photography and subtle visual references rather than overt national symbolism.

“There are no kangaroos in the pub,” Buckingham joked.

The result is a venue that resonates strongly with Australians abroad while remaining accessible and compelling for New Yorkers unfamiliar with Australian pub traditions.

Adapting the Australian Pub Model for America

While the spirit of the Australian pub translated naturally, Buckingham says the operational realities required careful adaptation.

One of the biggest challenges was balancing authentic Australian service culture with American customer expectations around table service and staffing levels.

“In Australia, guests are comfortable going to the bar for another round,” he explained. “Americans often expect full table service.”

The labour economics are also dramatically different. The US tipping model enables staffing structures that would be financially

difficult in Australia, allowing operators to deploy more floor staff and higher touch service models.

For Buckingham, success depended on identifying which aspects of Australian pub culture were essential and which needed recalibrating for the US market.

“It’s not identical to an Australian pub,” he said. “But every choice we made was about creating the best possible version of it.”

More Than Nostalgia

While Old Mates has quickly become a pilgrimage site for travelling Australians, Buckingham is careful to position it as more than an expat nostalgia play.

The venue’s customer base spans three key audiences: Australians living in New York, Australian visitors, and local New Yorkers.

That broader local support will ultimately determine the venue’s longevity.

“We’ve got a 15-year lease,” Buckingham noted. “For this to survive long term, New Yorkers need to embrace it.”

So far, they have.

For Buckingham, the pub’s success reflects something larger than novelty or celebrity ownership. It demonstrates the exportability of Australian hospitality culture when delivered authentically and with confidence.

And perhaps most importantly, it reinforces the enduring relevance of the pub itself not as a themed concept, but as a genuinely social institution capable of crossing borders.

FROM LOCAL PUBS TO LIFE-CHANGING WINS: KENO SHINES IN VICTORIAN HOTELS

From million-dollar jackpots to everyday wins, Keno is helping Victorian hotels bring the excitement in 2026, with patrons celebrating life-changing moments and venues reaping the benefits of a lively, engaged atmosphere.

Victorian hotels have proven their power to surprise and delight, delivering a steady run of memorable winning moments for patrons across the state so far this year.

During the first five months of 2026, Keno players along the eastern seaboard enjoyed more than 36 million wins worth more than $580 million in prize money.

Keno National Partnerships Manager Luke Harrison says Victorian hotels have been at the heart of many of these wins – a standout result that underscores the strength of Victoria’s Keno community and the important role hotels play in creating feel-good moments.

“Every day, Keno is delivering wins of all sizes, and those moments

of excitement and celebration are happening right across Victorian hotels,” he says.

“Big 10 Spot wins are always a highlight, but they sit alongside thousands of other Keno wins that keep hotels buzzing every day and night.

“That consistent stream of every day winners is what makes Keno such a great fit for Victorian hotels. These winning moments don’t just make headlines – they create a lively energy in venues and unforgettable memories for players and staff alike.”

TEARS AND CHEERS! ST ALBANS PARK PALS TOAST TO $1.9 MILLION KENO PAYDAY

That atmosphere was on full display at the Grovedale Hotel in Geelong when two mates from St Albans Park shared a life-changing $1.9 million Keno payday in March – a moment that turned an ordinary visit to their local hotel into a memory they’ll talk about for the rest of their lives.

When a Keno official called one of the major jackpot winners, he was still trying to wrap his head around what had happened.

“Far out, it’s big!” he laughed.

“My partner, my friend and I were all just sitting there at the local pub and we decided to all pick our own Keno numbers on a ticket.

“The next thing I knew, my partner went up to the Keno screen, and she started carrying on like a pork chop and then my mate burst into tears.

“I just thought to myself, ‘What the hell is going on here?!’.

“That’s when they told me all of our Keno numbers on the second game had appeared and we won the jackpot. I couldn’t believe it!

Like many big winners, the pair already had practical plans in mind for their share of the prize – including paying down the mortgage and bringing forward the idea of retiring earlier than expected.

Grovedale Hotel venue manager Jaydon Wong said it was an amazing feeling to have sold a major Keno winning entry.

“It’s absolutely fantastic!” he shared.

“I’m sure many of our customers will be envious of the big win but so excited for the winners as well. There’s no doubt that this will inspire a lot of our regular Keno players.”

GLEN WAVERLEY TRUCK DRIVER’S GUT FEELING DELIVERS $140,000 KENO WIN

Another standout Victorian story came from Melbourne’s east, where a Glen Waverley truck driver trusted his instincts and was rewarded with a $140,000 win in April at Mountain View Hotel – proof that sometimes the smallest decisions can make all the difference.

“It’s quite funny. I’ve been running my normal 8 numbers, but I kept seeing this other number pop up while watching draws,” the winner said.

“On an impulse, I just thought ‘I’ll add that number and do a 9 Spot’. Next thing I knew, it was the final number I needed! I couldn’t believe it.

“I’ve already told my wife and she started crying.

“It’ll really come in handy for when we retire. I think we’ll do a cruise as well.”

Mountain View Hotel spokesperson Alex Hay said the team was happily sharing in the excitement with their major Keno winner.

“What an incredible win for our patron! It’s always great hearing these winning stories and now we have another one to share with our patrons,” he said.

These stories highlight what hotel operators see every day: Keno brings extra moments of excitement, connection and conversation into venues.

Visit Keno Connect and contact your Keno Business Development Manager for support today!

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PARTNERS

KELLY’S HOTEL: A

CENTURY OF TRADITION IN THE HEART OF THE COMMUNITY.

A legacy that spans generations

Nestled in the heart of Victoria’s Cranbourne, Kelly’s Motor Club Hotel has been a cornerstone of the local community for more than 100 years. Established in 1923, the hotel began as a modest venue serving travelers and locals. Today, under the stewardship of the fourth generation of the Kelly family, it stands as a vibrant hub for dining, entertainment, and community gatherings.

From its bustling bistro and café to the alfresco deck that seats 80, Kelly’s Hotel offers a warm and welcoming outing for everyone. The venue also boasts a well-stocked bottle shop and newly renovated function rooms, making it a go-to destination for celebrations and gatherings. Its menu reflects the best of classic pub dining, complemented by seniors’ specials and family-friendly options.

More than a hotel - it’s a part of the community

Kelly’s Hotel is not just about hospitality - it’s about heart. The hotel was recently nominated for the Heart of the Community Award by the Australian Hotels Association, the second consecutive year (2024 and 2025), which is a testament to its unwavering commitment the community.

One of its most impactful initiatives is the Primary School Scholarship Program, which provides $5,000 scholarships to local schools to support students transitioning to high school. In 2025 alone, 17 schools benefited from this program. These scholarships ease financial burdens for families and enable young learners to pursue their education with more confidence.

The hotel also supports local charities, sporting clubs, and community events, reinforcing its role as a trusted partner in Cranbourne’s growth and wellbeing.

Hotel owner Paul Stocks says it’s the wonderful customers and his dedicated staff that are the soul of Kelly’s.

“I’m proud to be fourth generation running this place. Our customers are

fantastic and I love interacting with them. Some are long-term customers, just like many of our staff – some have been with us for 30 years.”

The banking shift: Why Kelly’s chose CBA

Paul says it’s important to continue to move the business forward, to keep abreast of current trends and meet changing customer expectations.

After banking with another Australian bank for more than 80 years, Kelly’s made the bold decision to switch to the Commonwealth Bank.

“I felt that Commonwealth Bank could help us with our business structure,” says Paul. “The bank has a deep understanding of our industry and that’s certainly true of Callum and Adam (Paul’s relationship executives at CBA).

“It’s never easy to move banks but so far, it’s been very beneficial for us. Knowing there’s a whole team working with us, they’re very responsive.”

Hospitality businesses face unique challenges, from managing seasonal fluctuations to optimising payment systems across multiple service points. CBA has been able to provide tailored solutions to meet these needs, including:

• Industry Expertise: CBA’s dedicated hospitality bankers, including Relationship Executives Callum Cox and Adam Loveridge, brought decades of combined experience to the table.

• Merchant Services Optimisation: CBA streamlined Kelly’s payment systems across its bottle shop and venue terminals.

• Community Support Alignment: By facilitating scholarship account management and deposit processes, CBA reinforced Kelly’s commitment to giving back to the community - a shared value that underpins the partnership.

Looking ahead: Tradition meets innovation

As Kelly’s Hotel continues to thrive, its relationship with CBA stands as a powerful example of how businesses and banks can work together to create lasting value. Kelly’s is well-positioned to embrace new opportunities, invest in its facilities, and expand its community programs - all while honoring the traditions that have defined it for more than a century. And Paul is looking forward to all that.

Disclaimer:

This article has been prepared without considering an individual reader’s objectives, financial situation or needs. Readers should consider the appropriateness to their circumstances. Please refer to our product information and Merchant Agreement for applicable terms and conditions available on the CommBank website. The information in this article and any opinions, conclusions or recommendations are reasonably held or made, based on the information available at the time of its publication but no representation or warranty, either expressed or implied, is made or provided as to the accuracy, reliability or completeness of any statement made in this article. Commonwealth Bank of Australia ABN 48 123 123 124.

CLEAR GUIDANCE, STRONG SUPPORT FROM HOSTPLUS PARTNERS

Support employers can rely on

Hostplus is extremely proud of the positive feedback from employers, with recent research showing consistently high satisfaction levels and strong confidence in the support delivered.

These results are important to Hostplus, as they demonstrate how well employers are being supported and the genuine value the fund is delivering to their workforce.

The research also highlights what employers value most. Many are seeking superannuation solutions that are easier to manage and understand, particularly when it comes to payroll processing, onboarding new employees, and keeping pace with ongoing regulatory change.

When it comes to major changes like Payday Super, practical support from people who understand payroll in practice is critical. That’s why Hostplus account managers and service teams are available to support employers by explaining requirements clearly and providing guidance that suits different business sizes and industries. This helps employers feel confident they’re meeting their super obligations.

Alongside this, Hostplus provides employer resources designed for everyday use. These cover common topics such as contribution timing, payroll changes and upcoming regulatory updates. The focus is on helping employers understand what actions are required and when from a super perspective.

Employers also value flexibility in how they access this information. Many appreciate having access to self-service resources, such as online employer hubs, which allow them to find information when it suits them. Feedback indicates these resources are easy to follow, relevant and practical.

At the same time, support is also available to staff that are Hostplus members. Supersmart, for example, is an online financial education and advice platform available at no extra cost. It’s designed to help members build their financial knowledge and make informed decisions about their super. 360Health, a health and wellbeing service that provides access to information, guidance and support, is also available. For employers, these services mean staff have access to support outside the workplace, helping reduce uncertainty and questions about super.

Together, these supports reflect what employers say matters most: clear communication, helpful tools and reliable support, particularly as businesses prepare for major changes like Payday Super.

Data improvement under Payday Super

With Payday Super fast approaching, employers are focusing on practical steps to help ensure contributions run smoothly under the new timing rules. Data quality is a key priority, as even small errors in employee or fund information can lead to delays. Under Payday Super’s shorter timeframes, these delays can directly impact whether contributions are processed and allocated in line with Payday Super requirements.

To help avoid unnecessary delays, Hostplus encourages businesses to check their ‘true’ data quality. A simple way to do this is by uploading an unmanipulated contribution file. This means submitting a file exactly as it is generated by the payroll or HR system, without applying any manual fixes.

Many employers currently adjust files manually to work around known data issues. Under Payday Super, this approach is riskier. Manual changes can hide problems in the payroll or HR system. Testing an unedited file helps employers see the real errors being produced. This gives them time to fix those issues within the system itself, before they result in rejected or delayed contributions in live pay runs.

It’s also important that employers continue to strengthen their everyday data processes. Consistency helps, including checking employee details during onboarding, confirming super fund information early, and reviewing any recurring error messages.

Hostplus’ clearing house, QuickSuper, has been updated to support employers under the new timing rules. Enhancements include real-time payment capability, digital onboarding features, and improved validation checks.

Hostplus continues to share updates through its Payday Super webpage and ongoing employer communications. The fund aims to ensure employers have access to the most up-todate information to stay informed and confident. This support continues beyond the launch date.

HOTEL CARE FOUNDATION

VICTORIA REFLECTS ON ITS HUMBLE BEGINNINGS

To understand why a pub does what it does, we need to take a step back and understand what that word means.

As a seemingly ubiquitous word, its origin goes back more than 500 years, deriving from the term “public house” – a place for people to meet, socialise, and celebrate.

It’s no wonder that as the public gathering place, its purpose has always been built around the community – and importantly, over time, this civic duty evolved from simple, warm hospitality to active charity.

Today, that charity has a formal home in the Hotel Care Foundation – the philanthropic arm of Victoria’s pub and hotel industry.

But long before the Foundation came along, the industry’s deep connection to the Good Friday Appeal was already set in stone – in fact, 2026 marks 80 years of pubs and hotels giving to the Royal Children’s Hospital.

And this year, we honoured that milestone with our biggest fundraising effort yet.

But to truly appreciate the weight of this achievement, we must look back to where it all began.

Victoria in 1946 was a very different place.

It was part of a world gripped in a post-war haze, and for so many people, the place that they’d left had changed – but so had they.

Amid this rebuilding of lives, towns, and the very social fabric of Victoria, there was never a greater drive to lend a hand to others.

Pubs being the public houses and being the beating heart of their communities – they were known as a place to find such support.

To look back at our humble beginnings and see it culminate in a record-breaking $470,000 this year is profoundly moving, and it proves that Victorian pubs and hotels are truly the heart of their communitieS.

Donation Tins

• If it was good 80 years ago, it’s still good today: not only were funds raised through coin and cash donations, but they also helped raise awareness for the Good Friday Appeal.

Meat Raffles

• It’s pretty hard to have a bad night at the pub, but it’s particularly difficult if you’re going home with a tray of steaks and other cuts. While not everyone is a winner, each raffle ticket sold makes everyone in the room a champion for a great cause.

But as they say, the “proof is in the pudding”, or in this case, “the parma”.

Nowhere was this truer than at the George Hotel in South Melbourne, where a simple gesture on a front bar would change everything.

A container was placed on the counter to raise money for the Royal Children’s Hospital.

And it was a big hit. The idea quickly caught on with the Tanti Hotel in Mornington raising 28 pounds in the first year.

Donation tins looked a lot different back then, in fact, it was usually an empty bottle of spirits that was placed on the bar to raise funds.

But these days, Victorian pubs don’t just collect funds – they turn giving into an event, rallying locals to the cause.

While there are a lot of ways to raise money these days, many pubs stuck with the classics:

Parma Nights.

• Where the dinner and lunch staple becomes a powerhouse for charity – with dollar-perdish donations paid for by the publican.

The pub and hotel industry, through our ‘Pubs with Purpose’ campaign, shattered expectations by raising an incredible $470,000 for the Good Friday Appeal this year.

This staggering amount is a testament to every patron, every publican and the unending generosity of pubs across each corner of our state.

That collective energy reached new heights this year, as 2026 marked our second annual ‘Pubs with Purpose’ campaign, culminating in our most impactful initiative yet.

We saw pubs right across the state pitch in, uniting with a single goal to support kids in need.

This effort will help the Royal Children’s Hospital continue their vital work, and the support they provide each and every day to kids and families who are doing it tough.

When we say that pubs are the heart of their communities, this is what we mean.

If those publicans from 80 years ago could walk into a Victorian front bar today, they might be stunned by all the differences (particularly the ability to watch a game of footy at the pub) but there’d be one element that has remained untouched.

They would see that the local pub remains exactly what it was always intended to be: a sanctuary for connection and a vital lifeline for our community.

To every publican who fired up the grill for a parma night, every venue that hosted a meat raffle, and every patron who dropped their spare change into a tin – we thank you.

You haven’t just raised an incredible sum of money; you have kept a proud Victorian legacy alive, and helped make your local a local for all.

CASE STUDY: STOMPING GROUND BREWERY AND BEER HALL AT MORRIS MOOR.

One of Melbourne’s most iconic beer brands required a solution to maximise the use of their outdoor area of their newest beer hall.

Pairing up with proud Melbourne brewers Stomping Ground, All Weather Blinds worked alongside management and their project builders to provide an outdoor blind solution that allowed the venue to create a space that could be used all year round.

Part of the redevelopment of the Phillip Morris cigarette factory in Moorabbin, the Stomping Ground beerhall is one of the most popular venues in the area, boasting large

indoor and outdoor areas, with a wide-range of beers and food.

By installing motorised Clear-PVC Ziptrak® blinds to the Morris Moor Beer Hall, All Weather Blinds delivered a durable, weatherproof blind system that could be easily retracted on warmer days and left down on cool days blocking all wind and rain to provide a space that could seat over 50 additional patrons.

With remote controlled operation that allowed for seamless staff use, all of the blinds could be quickly retracted or dropped to transform the outdoor space depending on the weather.

Facing west, the Clear PVC blinds are in constant sun for the later part of the day. By utilizing a UV treated marine-grade PVC, the blinds are not at risk of discolouring or deteriorating over time. Powdercoated aluminium frames and hardware with fully enclosed pelmet boxes matched to the structural colourway, provide a durable, streamlined and uniform finish.

All Weather Blinds, with over 25 years experience in manufacturing and installing outdoor blinds, were able to liaise with project management throughout the course of the build. Working on a tight time-frame to have the area ready for the venue, the in-house approach of operating both manufacturing and installation processes meant the in blinds were seamlessly integrated with the build progression.

Paired with commercial gas- heaters for cool days and nights, the area is just as comfortable as the interior spaces of the venue, but gives patrons the feel of alfresco dining.

The space is now an all-weather area that can be used for private functions or for the public to enjoy a beer and pizza on any afternoon or evening.

If you are interested in maximising your outdoor spaces for your venue, don’t hesitate to contact the team at All Weather Blinds to see what they can do for you.

PARTNERS

EOFY 2026: WHAT YOUR RECONCILIATION PROCESS SAYS ABOUT YOUR RISK EXPOSURE

Every CFO signs off on the accounts. What varies is what that signature is actually based on.

For most hospitality finance leaders, year-end close is not a single event. It is the culmination of twelve months of reconciliation work, and where that work has been performed retrospectively, manually, across systems that do not talk to each other, what gets signed is not a verified position. It is a best estimate, dressed as one.

With Payday Super taking effect on 1 July 2026 and ATO data matching

growing in sophistication, the tolerance for that gap is narrowing. The question EOFY 2026 puts to every finance leader in hospitality is a simple one: if the numbers were scrutinised today, could every line be traced to source?

"What we're seeing across the industry isn't a software problem. It's a timing problem. By the time most venues have the data they need to make a decision, the moment to make it has already passed." — Stu Taggart, CEO, Wirely

The problem with retrospective reconciliation

In most hospitality venues, financial data moves through several hands before it is reconciled. Tills are counted by duty managers. Figures are passed to admin. Payroll runs in a separate system. Gaming revenue is exported periodically. Banking arrives on its own schedule. By the time everything lands in one place, typically a spreadsheet, typically days after the period has closed and the operational context that would explain any variance has already dispersed.

Staff have rotated. The shift is a memory. The source document may have moved. What follows is not investigation. It's reconstruction. And reconstruction, however diligent, is not the same as a verified audit trail.

For the CFO signing a management representation letter, that distinction is not academic. It is the difference between attesting to accounts that have been verified and attesting to accounts that have been assembled. Under EOFY scrutiny, auditors follow transactions to source. If the source is a spreadsheet emailed between three people and saved in four versions, that is what the audit trail looks like.

What Payday Super changes

From 1 July 2026, superannuation must be paid on the same cycle as wages. Identifying discrepancies weeks after the pay run and correcting them in the following period will no longer be a viable model. For venues where payroll data sits in a separate system and is reconciled manually against hours and revenue, the compliance exposure is direct.

The venues best positioned to meet this obligation are not those with the largest finance teams. They are those whose payroll data is already being reconciled continuously — where discrepancies surface in the pay period they occur, not in the weeks following.

A different basis for sign-off

The alternative to retrospective reconciliation is not more process. It is a different architecture. One where POS, gaming, banking and payroll data is consolidated automatically. Where variances surface in the period they arise. Where the audit trail is generated through operations rather than assembled at year-end.

For the venues already operating on that model, EOFY 2026 will look different. The year-end position will be the live position on 30 June, not a number being finalised under pressure. When auditors request substantiation, the data is timestamped, traceable and available. The CFO's signature is not a best estimate. It is a confirmation.

The practical difference for those finance leaders this June: rather than spending the last two weeks of the month chasing figures and reconciling versions, hoping nothing will surface in the audit that was not visible in the close, the position is already known. The work has already been done. Sign-off is not an act of faith.

Real venue example - Frankston RSL

Frankston RSL is a high-volume gaming, food and beverage venue that moved to continuous reconciliation through Wirely. Voids and discrepancies reconcile automatically via direct API integration with the venue's point-of-sale system. Variances are identified and resolved in the period they occur, not escalated through layers of manual review days later.

"Previous to Wirely, identifying a variance was a multi-stage process. Now it's instantaneous." — Brett Rowlands, GM, Frankston RSL

The significance at year-end is straightforward. Data that has been reconciled daily throughout the year does not need to be reconstructed in June. There are no spreadsheet versions to reconcile, no email chains to trace, no variances sitting unresolved from Q3. The close is a confirmation of a position that is already known.

"We now have zero doubt in our daily reconciliation." — Brett Rowlands, GM, Frankston RSL

Zero doubt daily is what defensible year-end sign-off is built on.

The question worth asking before 30 June

EOFY does not create financial risk. It reveals it. The venues that close FY26 with confidence will not be the ones working hardest in June. They will be the ones whose reconciliation process means June is no different from any other month.

Payday Super takes effect on 1 July. ATO data matching is not slowing down. For finance leaders still relying on manual consolidation and retrospective reconciliation, the question is not whether the current approach will hold. It is whether it already has.

Real Numbers. Real Insights. Real Simple.

To discuss how Wirely supports Australian hospitality venues, visit wirely.com.au

NEW HOTEL MEMBERS

THE DARTMOUTH PUB

1 MURTAGH PL, DARTMOUTH VIC 3701 (02) 6072 4279

Tucked away in Victoria’s Northeast at the foothills of the Alps, the Dartmouth Pub is a welcoming, family-friendly haven for locals, road-trippers and fisherfolk alike. Sitting in the tiny village of Dartmouth at the top of the Mitta Valley, the pub has become the community hub – the place where campers roll in after a day on the water, bike riders pull up for a counter meal and locals gather by the bar to swap stories from the valley.

In the kitchen, qualified chefs lean into true paddock-to-plate country cooking, using local produce and beef sourced from their own nearby farm and other Mitta Valley properties for hearty pub classics. Guests can refuel with steaks, burgers and country-style favourites before wandering back to free camping sites, on-site accommodation or nearby holiday spots, ready to do it all again the next day. With its relaxed beer garden, picturesque setting and reputation as a “ripper” country pub, the Dart has become a must-stop for anyone exploring Victoria’s High Country and chasing that old-school country-pub hospitality.

MERCURE MELBOURNE LATROBE STREET

492 LA TROBE ST, WEST MELBOURNE VIC 3003 (03) 9022 8333

Mercure Melbourne La Trobe Street is a contemporary inner-city hotel that blends Melbourne’s heritage streetscape with a polished, modern stay experience. Located at 492 La Trobe Street, it offers 195 stylish rooms filled with natural light, generous communal spaces and a welcoming, urban feel. Guests can expect curated amenities, attentive service and a food and beverage offering that celebrates local ingredients and Melbourne’s diverse dining culture.

Set between historic Flagstaff Gardens and the city’s newer Docklands precinct, the hotel puts guests within easy walking distance of Queen Victoria Market, Marvel Stadium and the Yarra-side public art trails. Once an address for tinsmiths and trades, La Trobe Street now combines 19th-century architecture with sleek towers, giving visitors a classic-meets-contemporary city backdrop.

HOLIDAY INN BOURKE STREET MALL

296 LITTLE COLLINS ST, MELBOURNE VIC 3000 (03) 9968 8688

Holiday Inn Melbourne Bourke Street Mall sits right above the city’s busiest shopping strip, bringing bright, contemporary accommodation to the heart of the CBD. Guests enter via Little Collins Street to a warm, greenery-backed lobby, then head up to 273 rooms styled with a clean, Scandinavian-inspired look of pale timber, soft tones and fresh green accents. With family-friendly room types, free Wi-Fi, kids-stay-and-eat-free perks and an all-day restaurant and bar, it is an easy choice for city breaks in Melbourne.

NEW HOTEL MEMBERS

THE SPORTING GLOBE BAR & GRILL FRANKSTON

BAYSIDE ENTERTAINMENT CENTRE, SHOP G001/21 WELLS ST, FRANKSTON 3199 0408 649 492

The Sporting Globe Frankston is Bayside’s go-to home of live sport, cold beers and big nights with mates. Sitting in the Bayside Entertainment Centre on the corner of Wells and Thompson Streets, the venue is packed with more than 50 screens, including massive jumbo displays so fans can catch every moment of AFL, NRL, NBA, NFL, UFC and more, live and loud. Whether it is a finals decider, a Sunday arvo clash or a midweek international, there is always a game on and a seat close to the action.

On the menu, it is all about crowd-pleasing pub favourites with a modern spin –think signature wings, loaded parmas, stacked burgers, ribs and share plates built for groups. A strong tap beer line-up and classic cocktails keep the atmosphere humming, while multiple zones and booth seating make it just as comfortable for families as it is for die-hard sports tragics. With flexible function spaces and game-day packages available, The Sporting Globe Frankston has quickly become a favourite for club celebrations, birthday gatherings and after-work knock-offs in Melbourne’s south-east.

BRIDGE HOTEL NATHALIA

2 BLAKE ST, NATHALIA VIC 3638

0404 151 413

The Bridge Hotel Nathalia is a historic country pub in the heart of this Murray Valley town, known for its classic art deco façade and warm, small-town hospitality. Located on Blake Street, just a short stroll from the Broken Creek and the town’s main shops, it has long been a local meeting place for farmers, travellers and families passing through northern Victoria.

Inside, guests find a traditional public bar and a tidy bistro where hearty pub favourites and cold beers are the order of the day, with recent visitors praising the spotless dining room, polite and professional staff and good-quality meals. The Bridge Hotel also offers flexible function space and a friendly country atmosphere, making it a popular choice for community events, family get-togethers and classic country-pub nights in regional Victoria.

PLAZA MELBOURNE CARLTON

701 SWANSTON ST, CARLTON VIC 3053 (03) 9126 0600

Crowne Plaza Melbourne Carlton is a contemporary, 107-room hotel on Swanston Street, overlooking Lincoln Square on the northern edge of the CBD. Steps from Lygon Street and the Melbourne Innovation District, it pairs modern guest rooms and suites with all-day Italian restaurant Fico, a 24-hour fitness centre and flexible meeting spaces, making it ideal for city breaks, conferences and corporate stays in Carlton.

NEW HOTEL MEMBERS

CUSTOMS HOUSE HOTEL

161 NELSON PL, WILLIAMSTOWN VIC 3016

(03) 9397 8888

Customs House Hotel has been part of Williamstown’s story since 1874, standing proudly along Nelson Place opposite Commonwealth Reserve and the waters of Port Phillip Bay. Today, this beautifully preserved historic hotel pairs open fires, period details and a welcoming front bar with a contemporary menu, a strong drinks list and easygoing, seaside pub atmosphere.

Open for lunch and dinner seven days, the venue offers four versatile function spaces catering to everything from casual family celebrations and birthdays to weddings, business events and community gatherings. With alfresco dining, live music, kid-friendly spaces and that classic Williamstown charm, Customs House Hotel remains a much-loved local, drawing regulars, day-trippers and waterfront walkers looking for a hearty meal and a drink by the bay.

NEW partners

ALL WEATHER BLINDS

MELBOURNE CITY APARTMENT HOTEL

221 ROSSLYN ST, WEST MELBOURNE VIC 3003 (03) 9966 1100

Melbourne City Apartment Hotel invites guests into a modern, design-driven space where apartment living meets Melbourne’s inner-city energy. Located in the vibrant neighbourhood of West Melbourne, just a short walk from the CBD and major transport links, the hotel is pitched as a true home-away-from-home for business travellers, families and longer-stay guests who want more space, flexibility and local flavour.

Apartments range from studios to larger family layouts, all featuring kitchen or kitchenette facilities, air-conditioning, fast NBN Wi-Fi and contemporary finishes, with some offering full kitchens and dishwashers for extended stays. Guests can relax by the outdoor pool, unwind in the garden courtyard or step straight out to a cluster of nearby cafés, bars and eateries, before returning to generous, residential-style rooms that make it easy to “live the Melbourne city lifestyle.”

All Weather Blinds is a Melbourne-based manufacturer and installer of high-quality outdoor blinds and awnings. The business specializes in custom-made solutions for residential and commercial properties, including cafés, restaurants, hotels, pubs, and other hospitality venues. With over 20 years of experience, All Weather Blinds designs, manufactures, and installs durable mesh and PVC blinds that improve comfort, weather protection, and usability of outdoor spaces yearround, while delivering end-to-end service from consultation through to installation and ongoing support

Name: Mick Johnston

E: mick@allweatherblinds.com.au

M: 0417 300 521 allweatherblinds.com.au

CHARGESPOT

ChargeSpot is Australia's leading portable power bank rental network, providing convenient phone charging solutions for customers on the go. Our charging stations allow users to rent a power bank, charge their device anywhere, and return it to any participating location. ChargeSpot helps venues enhance the customer experience, increase engagement, and generate additional revenue through our simple revenue-sharing model and integrated advertising opportunities.

CONTACT: Daniel hughes

e: danielh@chargespot.com.au

M: 0421 711 548 chargespot.com.au

AHA (Vic) Partner Directory

ACCOUNTING AND BUSINESS ADVISORY SERVICES

Charman Partners www.charmanpartners.com.au

David Gow

david@charmanpartners.com.au 03 9878 8200

SW Accountants & Advisors www.sw-au.com

Tim Stillwell

tstillwell@sw-au.com 03 8635 1861

BEVERAGE SUPPLIERS

Asahi Beverages www.asahibeverages.com

John Kelly

john.kelly@asahibeverages.com 0427 818 584

Australian Liquor Marketers (ALM) www.almliquor.com.au

John Soccio

john.soccio@almliquor.com.au 0434 526 082

Campari Group www.camparigroup.com/en

Brett William Eldridge

AUDIO, LIGHTING & STAGING

Jands www.jands.com.au

Ilias Sintrikos isintrikos@jands.com.au 0408 506 620

ATM AND EFTPOS CASH OUT SUPPLIERS

NEXT Payments www.nextpayments.com.au

John Bakker

jbakker@nextpayments.com.au 0418 500 868

BANKING SERVICES

Commonwealth Bank www.commbank.com.au

Adam Loveridge adam.loveridge@cba.com.au 0466 618 672

brett.eldridge@campari.com 0418 852 582

Coca-Cola Europacific Partners www.ccamatil.com

Paul Champion paul.champion@ccamatil.com 0457 818 811

Complete Beverage Services www.combevsev.com.au

Craig Fuller craig.fuller@combevsev.com.au 0414 424 822

Coopers www.coopers.com.au

Alison Barry alison.barry@coopers.com.au 0413 358 410

Diageo Australia www.diageo.com

Tom Starky tom.starkey@diageo.com 0482 163 127

Four Pillars Gin www.lionco.com

Matt Windsor

matthew.windsor@lionco.com 03 9277 5826 I 0417 262 270

Lion www.lionco.com

Matt Windsor

matthew.windsor@lionco.com 03 9277 5826 I 0417 262 270

AHA (Vic) Partner Directory

BEVERAGE SUPPLIERS

Proximo Spirits

Lachlan Fraser lfraser@proximospirits.com 0458 823 092

Purezza www.purezza.com.au

Dane Conboy dane.conboy@purezza.com.au

Sazerac sazerac.com.au

Will Goodyear will.goodyear@sazerac.com 0411 205 168

Straight Up Cocktails

Tom Younger tom@straightupcocktails.com.au 0403 368 254

Suntory www.suntoryoceania.com

Marcus Welch marcus.welch@suntory.com 0408 443 468

Treasury Wine Estates www.treasurywineestates.com

Neil Grant neil.grant@tweglobal.com 0412107 764

BOOKKEEPING

OnTap Hospitality www.on-tap.com.au

Freddie Deegan freddie@on-tap.com.au 03 8779 6505

BUILDING MATERIALS

Bunnings www.bunnings.com.au

Steve Harry sharry@bunnings.com.au 0408 792 916

CLEANING SERVICES

A Cleaner World www.thinkacw.com.au

Paul Eid paul.eid@teamacw.com.au 0416 187 847

KADD Facility Group www.kaddfacilitygroup.com.au

Nick Bailey nick.bailey@kaddfg.com.au 0488 008 648

COFFEE MACHINERY AND BEANS

La Marzocco au.lamarzocco.com

Barry Moore barry@lamarzocco.com 0447 971 031

CUSTOM BLINDS AND AWNINGS

All Weather Blinds

Mick Johnson mick@allweatherblinds.com.au 0417 300 521

DEFIBRILLATORS

AED Authority www.aedauthority.com.au

Grant Thompson grant@aedauthority.com.au 1300 233 123

AHA (Vic) Partner Directory

EMPLOYMENT SUPPORT

Asuria www.asuria.com.au

Alexandra Iordanidis alexandra.iordanidis@asuria.com.au 0459 237 261

ENERGY

Enercom Energy www.enercomenergysolutions.com.au

Alan Worman alan.worman@enercomenergy.com.au 0478 822 448

Trans Tasman Energy Group www.tteg.com.au

Craig Marschall cmarschall@tteg.com.au 1300 118 834

ENERGY – SOLAR

Solar Energy Enterprises www.solarenergyenterprises.com.au

Adam Dragic adam@solarenergyenterprises.com.au 0404 944 449

EVENT STAGING

Encore Event Technologies www.encore-anzpac.com

Dean Placek dean.placek@encore-anzpac.com 0400 105 125

FINANCIAL MANAGEMENT PLATFORMS

Wirely www.wirely.com.au

David Mai

david.mai@wirely.com.au 0422 899 613

FOOD SERVICE DISTRIBUTORS

Bega Foodservices www.bega.com.au

Darcy Shew darcy.shew@bega.com.au 0476 234 191

PFD Food Services www.pfdfoods.com.au

Gavin Keegan gkeegan@pfdfoods.com.au 0457 184 505

FOOD SERVICE EQUIPMENT

Comcater www.comcater.com.au

Luke Peet l.peet@comcater.com.au 0475 371 743

Tomkin Australia www.tomkin.com.au

Cary Arthur cary_arthur@tomkin.com.au 0401 888 077

GAMING

Keno www.keno.com.au

Mark Ryan mark.ryan@thelotterycorporation.com 0472 871 886

Tabcorp www.tabcorp.com.au

Tom Bartholomew tom.bartholomew@tabcorp.com.au 03 9868 24281 | 0436 612 292

AHA (Vic) Partner Directory

GAMING MACHINE MANUFACTURERS

Aristocrat www.aristocrattechnologies.com

Matt Mccarroll

matt.mccarroll@aristocrat.com 03 9644 1000 I 0438 457 246

Konami www.konami.com/en

Matt Stuart stuart0307@konamigaming.com 0419 245 023

Light & Wonder www.lnw.com

Tom Sare tsare@lnw.com 0476 837 393

ONYX Gaming www.onyxgaming.com.au

Paul Naylor pauln@onyxgaming.com.au 03 8671 1922 0419 352 295

GAS SUPPLIER (CYLINDER & BULK)

Supagas www.supagas.com.au

Joe Zougaib joezougaib@supagas.com.au 0408 347 032

GIFT CARDS

The Card Network www.pubandbar.gift

Filomena Frisina filomena@tcnpayments.com 0415 649 369

HOSPITALITY CONSULTING

Jackie Booth Consulting www.jackieboothconsulting.com

Jackie Booth

jackie@jackieboothconsulting.com 0400 576 787

Heyward Group www.heyward.group

Yona Heyward yona@heyward.group 0493 642 326

HOSPITALITY TECHNOLOGY

me&u www.meandu.com

Justin Clark justin@meandu.com 0497 484 417

Quantaco www.quantaco.co

David Prowse

davidp@quantaco.co 0402 183 744

IMMIGRATION ADVICE & PROCESSING

Ferntree Migration www.ferntreemigration.com.au

Cathrine Burnett-Wake cbw@ferntreemigration.com.au

INSURANCE

Adroit Insurance and Risk www.adroit.com.au

Daniel Gilbert danielg@adroit.com.au 0467 690 450

Pace Insurance

Milton Gonzalez miltong@pacegroup.com.au 0414 387 991

IT MANAGEMENT

DXC Claims Management Services www.dxc.com

Gerard Farfoud gfarfoud@dxc.com 0418 282 718

LIQUOR, GAMING & PLANNING LAWYERS

BSP Lawyers www.bsplawyers.com.au

Alison Elverd aelverd@bsplawyers.com.au

Elizabeth Priddle epriddle@bsplawyers.com.au 03 9670 0722

Ryan Commercial Lawyers

Paul Ryan pryan@ryanslaw.com.au 0418 393 535

Senet www.senetgroup.com

Alexandra Hoskins alexandra@senetgroup.com 0423 726 904

AHA (Vic) Partner Directory

LIQUOR BUYING GROUPS

Thirsty Camel www.thirstycamel.com.au

Adrian Moelands

adrianm@thirstycamel.com.au 0408 871 629

Liquor Marketing Group www.lmg.com.au

Glenn Rigg grigg@lmg.com.au 0408 296 539

LOYALTY REWARDS

pay.com.au www.pay.com.au

Nishane Karunaratne nkarunaratne@pay.com.au 0457 240 197

MEDIA

The Age www.theage.com.au

Marina Caccavari mcaccavari@fairfaxmedia.com.au 0439 773 584

MUSIC SOLUTIONS

Nightlife Music www.nightlife.com.au

Ben Batres benb@nightlife.com.au 0402 513 131

OIL MANAGEMENT SYSTEMS

Cookers Oil www.cookers.com.au

Ben Pigott bpigott@cookers.com.au 0477 202 111

OUTSOURCED ACCOMMODATION SERVICE

PROVIDER

ahs hospitality www.ahshospitality.com.au

Justin Jones jjones@ahshospitality.com.au 0403 172 235

International Hotel Services www.ihservices.com.au

Karen Fahey kfahey@bayton.com.au

PAY TV

Foxtel for Business www.foxtelbusiness.com.au

Iain Nelson iain.nelson@foxtel.com.au 0438 977 971

Stan Sport www.stan.com.au

Ben Kimber ben.kimber@stan.com.au 0416 208 417

PHONE CHARGING STATIONS

Charge Spot

Daniel Hughes danielh@chargespot.com.au 042 171 1547

AHA (Vic) Partner Directory

PRINT MANAGEMENT

Invicium www.invicium.com.au

Tim Campisi tim@invicium.com.au 0422 214 413

POINT OF SALE SYSTEMS

Bepoz Oolio www.bepoz.com.au

James Verlaque james.v@bepoz.com.au 0426 227 040

H & L Australia www.hlaustralia.com.au

Luke Plunkett luke.plunkett@hlpos.com

REFRIGERATION

United Refrigeration www.unitedrefrig.com.au

Dean Ferraro dean@unitedrefrig.com.au 0448 994 446

RESERVATION SOFTWARE + AI TECH

Now Book It www.nowbookit.com

Louise Glover

louise.glover@nowbookit.com 0404 104 833

SECURITY SOLUTION PROVIDERS

COMS | Quick Count

Karen Seamer karen@coms.net.nz 0427 276 2055

Ottica AI

Peter Marziano peter@ottica.ai 0433 351 917

Hikvision www.hikvision.com/au-en

Jim Makaronis dimitrios.makaronis@hikvision.com 0408 132 072

Vixvizion

Farhad Ahmadian fahmadian@vixvizion.com 0410 566 699

SNACKFOOD SUPPLIER

The Smith’s Snackfood Company www.smiths.com.au

Wayne McConnell wayne.mcconnell@pepsico.com 0412 806 907

SPORTS ENTERTAINMENT

Fanzo www.fanzo.com

Jonathan Richards jono@fanzo.com 0423 557 691

SUPERANNUATION

HOSTPLUS

www.hostplus.com.au

Amy Dicker adicker@hostplus.com.au 0448 528 647

TRAINING

AVTES www.avtes.com.au

Chris Fitzgibbon chris@avtes.com.au 0457 771 334

William Angliss Institute of TAFE www.angliss.edu.au

Pia Demsky pia.demsky@angliss.edu.au 0409 441 041

AHA (Vic) Partner Directory

VALUERS AND PROPERTY BROKERS

CRE Brokers www.crebrokers.com

Phil Mammolito phil@crebrokers.com.au 0438 371 094

JLL Hotels & Hospitality www.jll.com.au/en/industries/hotels-and-hospitality

Will Connolly will.connolly@jll.com 0432 116 287

Xcllusive Business Sales www.xcllusive.com.au

Leisa Wheatland leisa@xcllusive.com.au 0498 697 738

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Inspiring hospitality’s next gen through education, networking and unique experiences.