Australian Hotels Association (Victoria) AHA (Vic)
Level 1, 1 Little Collins Street, Melbourne Victoria 3000 PO Box 18067, 111 Bourke Street, Melbourne Victoria 8003 03 8631 7922 | ahavic.com.au
Editor
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Beginner’s Golf Clinic tees off
Michelle McQuilton and Jodie Beeck at Mac’s Hotel Mortlake
MEMBERSHIP UPDATE
Troy Patterson
Membership Executive – AHA (Vic)
Pubs, Pots & Profits: A Year of Success Across Victoria's Countryside
By Troy Patterson and Erica Ryan
Once again, we’ve had a fabulous year traversing around the countryside of Victoria for our Pubs, Pots, & Profits (PPP) events in 2024.
The PPP events feature expert speakers and industry professionals who share their expertise and experiences, providing attendees with actionable takeaways to implement in their own establishments.
The day starts with a current industry update from our AHA (Vic) CEO Paddy O’Sullivan and a Workplace Relations update from Peter Wade.
The afternoon concludes with our Perfect Pour competition proudly sponsored by Carlton United Breweries with the winner getting a Carlton Draught Esky. The winner and the runner up also win a complimentary invite to the PPP Christmas Party in Melbourne, and the chance to win a $5000 Staff Party for their venue.
Key topics covered at PPP include:
• Effective food costing strategies to maximise profit margins;
• Emerging beverage trends and how to capitalise on them;
• On the day Member-exclusive offers by industry suppliers;
• Top tips and best practices for pub success; and a
• Problem Solving Workshop (Focusing on local and Industry issues)
We kicked off our road trip on the 18th March at The Huntly Hotel which is just located outside of Bendigo.
It was fantastic to catch up with Peter Cook, a long-time publican and Mick O’Malley, the Venue Manager who allowed AHA (Vic) to host the event in the venue for most of the day.
Roughly 30 publicans attended the day from venues across Victoria along with our key corporate PPP partners who presented some fantastic information on various industry topics, including exclusive AHA (Vic) Member offers.
- A key takeout was the overview from PFD Food Services giving everyone an insight on the current status of the meat market, what segment pricing was like and what was upcoming.
The afternoon concluded with the Perfect Pour winner being Arielle Sika (The Old Town ‘N’ Country Tavern, Wangaratta) and the runner up Sally Gebert (Botanical Hotel, Bendigo).
Our second PPP event was on the 16th April held at The Alpine Retreat Hotel in Warburton with our hosts being Anthony and Rachel Northwood. What a beautiful venue with a magnificent view of the Yarra River and surrounds.
We fine-tuned the event from Bendigo slightly with an increased focus on Partner deals which were received well by members. We had approximately 40 publicans and combined with the partners it was a full house with a fantastic buzz in the room.
It was wonderful to see approximately six new publicans at the event with partners and staff, and their level of engagement.
- A key takeout was the overview from Carlton United Breweries on the brewery fresh team and the training available both face to face and online.
- A special mention must go to Anthony and Rachel on their continued refurbishment work at the Alpine Retreat Hotel, particularly the new kitchen which I would say is the best I’ve seen in a regional hotel. Well done.
WOMEN IN HOTELS – TABLE TALK EVENT
On the 12th November an intimate dinner was held at The Builders Arms in Fitzroy. We shared fabulous food, laughter and made some impactful connections. Sarah Parkes GM Sales and Marketing from Treasury Premium Brands was our guest. Interviewed by Dimity Harris, the session began with
quick-fire questions that allowed the audience to get to know Sarah, including her favourite cities, hobbies, and insights into her current role. The discussion then shifted to her career journey, where she shared how she's made career decisions, challenges faced, and reflections on her early career. She also addressed the difficulties women encounter when returning to the workforce
after having children, with Sarah offering suggestions for improvement. Sarah also shared her thoughts on future innovations in the wine industry and details about the wines being enjoyed at the event, concluding with a Q&A session from the audience.
Women in Hotels meet at Builders' Arms Fitzroy
Sarah Parks in conversation with Dimity Harris
ONE HUNDRED NOT OUT: THE HEART OF DIMBOOLA CELEBRATES A CENTURY
BY PRIYANKA SHAHDADPURI
Somewhere in the middle of Melbourne and Adelaide, is a small rural town called Dimboola, there stands a pub that has been a central pillar of its community for a century—the Victoria Hotel. Having celebrated 100 years of history in September 2024, the pub is more than just a place to grab a drink. It’s a testament to the commitment of its owners, Stoph and Meran Pilmore, who took over a decade ago and transformed it into a beloved local gem. Their story, that started with an impulsive decision, followed by dedication, is as captivating as the heritage and culture they’ve preserved within the pub's walls.
A SPONTANEOUS DECISION THAT CHANGED EVERYTHING
The journey to ownership began with a frustrating dining experience—a closed kitchen and a pub that shuttered its doors at 7:30 pm on a Saturday night.
Meran and Stoph Pilmore
Stoph, frustrated by the lack of late-night dining options, casually remarked that the owner should sell the place if they weren’t committed to running it. To his surprise, the owner was indeed ready to sell. “I went back to my wife very timidly, and said, ‘I think we just bought a pub,’” Stoph recalls with a laugh. This spontaneous decision, spurred by frustration, soon evolved into a plan to restore the pub and the town’s social hub.
Seeing an opportunity to serve the community, Stoph and Meran set out with a vision: keep the old-world charm intact while creating a warm and inviting space for locals and travellers alike. Their efforts coincided with a council initiative to boost tourism, which encouraged them to reinvigorate the Victoria Hotel. As Stoph says, “It was an advantage that we were locals, so we were familiar with the community, and
we had plans to put some lights and heaters on, and all that stuff.. I suppose it was a good idea. So here we are, 10 years later!”
PRESERVING THE PAST WHILE SHAPING THE FUTURE
Meran, with her eye for aesthetics, was adamant about maintaining the pub’s historic charm. Unlike many modern pubs, which often opt for white tiles and minimalist decor, the Victoria Hotel embraces its heritage. “Most things in the pub have some connection to the town of Dimboola or to us,” Meran explains. “But the visual aspect of it probably helps highlight that there was another pub in town that actually burnt down almost 21 years ago. That used to be the diner’s pub, and this was the drinker’s pub. And when the other pub was no longer, we felt we needed to honour it in some way. So, a lot of this
has the ornate and pretty features that the other pub would have had, but with our own sort of twist to it,” she said. The interior is a nostalgic visual journey, packed with eclectic collectibles and local treasures—a style Meran fondly refers to as “visual indigestion.”
Among the most talked-about pieces are original Sidney Nolan lithographs, silver trays adorning the stairway, and a piece by Melbourne artist Toby Matheson, whose work holds a particularly special place for the couple. ‘Following his parents love of The Victoria Hotel in Dimboola Toby has made this painting available to the hotel. Toby has had very happy times at ‘The Vic’ and at the nearby Little Desert. Toby has cerebral palsy and has a passion for painting and uses a wheel chair at all times including when he paints. “The painting has become a treasured part of the pub's décor,” says Meran.
Illustration by Toby Matheson
The Victoria Hotel's architecture itself is a drawcard. One of the few pubs in the region with a classic veranda and balcony, the building invites patrons to step back in time. But inside, each
room tells a story. A standout space is the “Elbow Room,” a cozy lounge that’s become a favourite for romantic date nights and book clubs, offering an intimate atmosphere that lends itself to chance encounters and shared stories among strangers. As Stoph recalls, “There's been so many times these people who don't even know each other will get talking, and next thing you know, they’re somehow connected. Like I remember when two guys who were in the military sat close by, one flew a plane and turns out the other guy worked on that particular plane, you know, stories like that pop up and that’s how connections are made here.”
COMMUNITY AT THE CORE
For Stoph and Meran, the Victoria Hotel is more than a business; it's a community hub. From sponsoring local events, such as the Good Friday Appeal and supporting the local fire brigade, to being a constant presence in town happenings, the Pilmores are at the heart of it all. “We said to the staff, the first thing is, if that phone rings, you answer it and say yes, and then we work out how we do it. The second thing, if they're going to have a frog race down the main street, we want to be front and centre as a sponsor. Doesn’t matter wherever and whatever's going on, we need to be part of that.” Stoph says, capturing their 'can-do' spirit.
Letters from Tim Van Diepen displayed in the bar
Their commitment extends beyond Dimboola, connecting them with neighbouring communities and drawing visitors from afar. The pub’s reputation has spread largely through word of mouth, with anecdotes of travellers stopping by based on recommendations from as far as Brisbane and South Australia.
A CULINARY EXPERIENCE TO REMEMBER
The pub’s menu is another source of pride. Emphasising fresh and mostly locally sourced ingredients, the Victoria Hotel’s menu offerings are rooted in classic pub fare with a slight contemporary twist. The crispy pork belly, perfectly cooked steaks, and a variety of parmigiana dishes are local favourites. The reputation of their meals has become so well known that Stoph recalls a couple who specifically sought out their steak based on multiple recommendations across two different states. This speaks volumes about the power that word-of-mouth marketing stills has, and accessibility thanks to their unique location between two states.
CHALLENGES AND REFLECTIONS
Running a pub in regional Victoria comes with its challenges, from managing overhead costs to navigating staff shortages. “We can't charge the same prices for a pot of beer as Melbourne, but the overheads are the same,” Stoph admits. Hiring and retaining staff is a constant challenge,
but they’ve developed a system that relies on a blend of local youth, eager backpackers, and word-of-mouth hiring. Their advice to newcomers in the industry is simple: stay true to your core values and seek support from others in the industry.
Looking back on a decade of ownership, Stoph and Meran remain committed to keeping the Victoria Hotel’s legacy alive. Their vision for the next century remains rooted in the community, allowing the pub to evolve while maintaining its integrity and charm. “We try to keep the menu fresh and seasonal, and the community largely chooses how the space is used,” Stoph notes, underscoring their belief in a communityfirst approach.
"CONSISTENTLY INCONSISTENT": A SOCIAL MEDIA STRATEGY
While many venues chase the latest social media trends, the Pilmores prefer a more organic approach. “We’re very spontaneous in our messaging,” Meran says, smiling as she describes their strategy as “consistently inconsistent.” Yet, even with minimal digital promotion, the Victoria Hotel continues to attract a loyal following, proving that authenticity and word-of-mouth can still hold their own in a digital age. “Then, we also have a friend, who is a journalist by trade, and she works in Adelaide. She writes in
the Adelaide Advertiser, and she's got a pretty big Instagram following. Amanda Blair, you'll find her on Instagram. So yeah, she'll often mention us in her posts, also her whole family have come and stayed with us a few times” says Stoph. He highlights how Amanda’s mentions have helped shed a limelight on the business, saying, “It always helps when you have an influencer on your side, doesn't it?” with a smirk.
A BRIGHT FUTURE ROOTED IN TRADITION
As the Victoria Hotel steps into its second century, Stoph and Meran are clear about their mission: to preserve the pub’s rich history while fostering new memories for generations to come. It’s a delicate balance of honouring tradition and embracing the future, one that the couple has navigated with passion and care. For Stoph and Meran, the Victoria Hotel isn’t just a business—it’s a home, a gathering place, and a labour of love. And as they look ahead, they’re excited to see how the next chapter unfolds, knowing that the heart of the small town of Dimboola will always be its connection to the people who walk through its historic doors.
WHAT A RELIEF!
MICHELLE MCQUILTON'S NEW PROJECT ALLOWS PUBLICANS TO TAKE THAT WELL-DESERVED BREAK
Michelle and Jodie at Mac's Hotel
You may remember her as the muchloved Local Legend of The Year in 2022, but Michelle McQuilton’s journey in the hospitality industry began at the young age of 13, when her family moved to Warrnambool in Victoria.
There, she started working at The Caledonian Hotel, fondly known locally as ‘The Cally.’ Growing up in a family deeply involved in the hotel business, her father, Tom McQuilton, had transitioned from being a highway patrol officer to a publican, and her mother, Pat, a former hospital matron, became his strongest support in running the venue. With this background, Michelle found herself naturally drawn to hospitality, even while observing and learning about various other professions within the family.
As she recalls, “My father was a firm taskmaster. If I had a spare moment, he would remind me, ‘You must have finished your shift!’” This early exposure set the stage for Michelle's extensive career, eventually leading her to manage, direct, and operate hotels across country Victoria.
It was during the pandemic that Michelle noticed a growing demand for skilled professionals who could temporarily manage hotels, allowing publicans to step away for a break. Her latest venture, "Relief Work for Pubs," offers just that: a chance for owners to take time off without worrying about their business. “I’ve always been passionate about hospitality and understanding the challenges publicans face in managing their venues,” Michelle explains. Her initiative gained traction through wordof-mouth and referrals, quickly making her a trusted name among publicans in Victoria.
One of Michelle's recent successes was her time at Mac's Hotel in Mortlake, where she stepped in for Jodie Beeck, the publican, allowing Jodie and her husband to travel around Australia for four months. Michelle recalls how the opportunity came about: “I heard that Jodie hadn’t been on a real holiday in years because she could only leave the hotel for very short stretches. So, I reached out and said, ‘Do you want to go on a real holiday? I’m available.’ She couldn’t believe it at first.”
Running a pub is no small feat, especially when it’s a historic country hotel that needs constant care and dedication. For Jodie and Richard Beeck, owners of Mac’s Hotel in Mortlake, the journey has been transformative. “There is not one spot of the hotel that hasn’t been redone. We have nine rooms of accommodation, redone the bar, the bistro, the outside, all of the plumbing and electrical work— whatever you name it,” Jodie explains. When they took over, the building hadn’t been touched in over 30 years. Now, Mac’s Hotel serves around 700 to 1,000 meals a week, compared to the 30 or 40 meals it handled before. The café, too, has become a community hub, serving up 18 kilos of coffee weekly to the town’s residents.
After years of revitalising every aspect of Mac’s Hotel and dramatically increasing its patronage, Jodie and Richard longed to take a break and travel across Australia, but the nature of their business made it challenging. That’s where Michelle came in with her unique offer. Michelle’s method involves integrating fully into the existing team and respecting the unique culture of each venue she manages. At Mac’s
Hotel, she worked closely with Jodie to ensure a seamless transition, so much so that Jodie’s confidence was immediate. “It was just a 45-minute conversation that made me take the decision of getting her on board for this role,” Jodie says. She wanted Michelle to step into her shoes completely, handling the day-to-day front-facing tasks that defined her role as a publican. “The reason behind getting Michelle in was because I wanted her to be me. I wanted her to do all the frontfacing jobs that I did as a publican, so the customers didn’t feel like there was any lack of presence in taking care of them,” Jodie explains.
For Michelle, stepping into another publican’s role is about maintaining the standards they’ve set while adding her own management style. “My role involves stepping into the shoes of a publican, ensuring day-to-day operations run seamlessly while they’re away,” she says. “It’s about providing peace of mind so they can focus on recharging or attending to other priorities without worrying about the business.”
Jodie’s faith in Michelle was well-placed. Under her temporary leadership, Mac's Hotel continued to thrive, with customers barely noticing the change. “After my
holiday, we walked straight back in and it felt like we hadn’t even left,” Jodie reflects. “Even the customers made the point saying that everything ran seamlessly while we were away. You can’t ask for more than that.” This kind of continuity is exactly what Michelle strives for, ensuring that the venue's atmosphere and operations remain consistent even in the owner’s absence.
“The biggest benefit is peace of mind,” Michelle notes. “Publicans can take time off, whether for health, family, or a much-needed break, without worrying about their business. It’s about creating a seamless experience where everyone feels supported—staff, customers, and the publican themselves.”
For Jodie and her husband, who live onsite, Michelle’s involvement made all the difference in allowing them to disconnect fully. “Publicans are like everyone else; they need a break too! We actually
live onsite as well, so it’s very hard to get away,” Jodie admits. Even during planned days off, the demands of the business can be all-consuming, making a complete break almost impossible
without someone stepping into their role.
“You actually need to step away, because it becomes all-encompassing,” she says. This is why they’ve already planned to bring Michelle back during one of their busiest seasons, the racing period.
Michelle's commitment goes beyond simply maintaining operations—she works to honour the publican’s vision and ensure a smooth transition back. “I start by having an initial conversation with the publican to understand their specific needs, the nature of their venue, and any particular challenges they might face,” she says. “Once the publican returns, we do a debrief to ensure a smooth transition back.” Her dedication has built a reputation for reliability and trust, which Jodie was quick to recognise. “Her reputation precedes her, and she was one person who I can trust to replace my role here,” Jodie says.
The continuity and care Michelle provides make all the difference, not only for the business but for the community it serves. “My staff make a huge difference to the business—the welcome the people feel when they first walk in,” Jodie remarks, highlighting the importance of good customer experience.
Michelle’s work allows publicans to focus on themselves or other priorities without a hint of disruption. For her, the role is about more than just filling in; it’s about maintaining the heartbeat of a venue. “I’m hoping I demonstrate a clear understanding of the industry, practical support, and my commitment to maintaining the publican’s vision,” she says. It’s a blend of professionalism, passion, and a genuine love for hospitality that makes her work invaluable to the industry—a sentiment echoed by the many publicans who have trusted her to take the reins.
If you’d like to reach out to Michelle directly, please email her on shell_730@ hotmail.com.
Side Dining Room –post renovation
Mini Pavlova with mango sorbet, passionfruit coulis and fresh raspberries
…WITH GUSTO
Victorian wine, wine, glorious wine! Add in locally produced beer and spirits and an array of regional produce, for good measure!
A retail cellar store in the heart of Melbourne's CBD awaits at ...with Gusto located within Sheraton Melbourne Hotel.
To celebrate ...with Gusto's first anniversary Accommodation Australia (Vic)'s Dougal Hollis and Ben Higgins caught up with hotel General Manager, Achim Herterich and resident wine aficionado, Yugen Kozmik, to hear about their vision for the continued success of this unique retail offer.
The store concept, sparked by the necessity to do business in a different way, post pandemic, continues to afford Achim, Yugen and team the opportunity to "paint a new hospitality picture, with a clean canvas."
YUGEN KOZMIK
Tell us about your journey and how your passion for wine developed and led to you becoming a sommelier. An accidental story, Yugen was studying music in New York City and had a job making deliveries to wine stores. He was 22 years old at the time and, ironically, a non-drinker. His exposure to these stores sparked his interest in wine and a desire to learn
more. He decided to return to school and finish his business degree. Later, he assisted setting up 6-7 bottle shops in New York City and noted the gentrification that was occurring, as consumers’ wine tastes and preferences evolved.
Inherently curious about the characteristics of quality Australian wine, Yugen travelled to Australia on multiple occasions. During one such flight while ‘wrongly seated’ by chance he met his now wife, which sealed his desire to live and work in Melbourne permanently. Yugen one day wants to become a winemaker and promote Australian wines internationally.
How did your opportunity with Sheraton Melbourne come about and the concept of …with Gusto develop? What experience can guests expect when coming to the venue?
Yugen applied for the role in January 2024 where Achim sold the vision of ...with Gusto, focused on delivering unique and evolving experiences centred around Victorian wines and produce. He notes,
“Victoria is full of amazing wineries spread out across the state. It can be a 6-hour drive from the northern to the southernmost vineyards, so ...with Gusto brings together many different and unique wineries and wine regions
across Victoria into the heart of Melbourne’s CBD.”
Yugen loves being able to introduce consumers to new wine varietals and taste profiles, also appreciating being able to make wine recommendations to pair with food. He notes a consumer trend toward premiumisation, with people keen and willing to drink more complex wines, as their palates develop.
Given the impressive array of wine options available, how do you go about selecting the wines you offer at …with Gusto?
Yugen regularly rotates wines to ensure there are always wines
available to suit a wide range of taste preferences. He takes feedback on board and when he doesn't have the wine requested, he hunts for it.
Yugen always encourages guests to get out of their comfort zone and try new varietals with similar taste profiles to those they already enjoy e.g. if Chardonnay – try a French Marsanne or Roussanne instead.
Smaller Victorian wine producers are also welcomed and actively encouraged to come into ...with Gusto, engage with customers and showcase their wines, through a series of scheduled tastings, promoted across hotel social channels and via an e-newsletter.
How do you keep up to date with wine trends and industry insights? Are there any emerging trends that excite you? How do you see Australia’s wine industry changing over the next few years?
Yugen finds Wine Australia a great resource to keep up to date, as well as local and regional associations, regularly attending events and talking with producers directly. He notes the continued rise in popularity of lownon-alcohol wines, and the evolution of wine growlers, like those used and served by micro brewers.
One of the biggest expenses is wine wastage, particularly when a number of wines are served by the glass. The introduction of bulk kegged wine is a fast and effect solution in a retail and hospitality sales environment, particularly for lighter, ready to drink wine styles. This also addresses sustainability with the reduction of product wastage and elimination of bottles and packaging.
How will …with Gusto evolve over the next 12 months? Are there any challenges or opportunities you foresee impacting the venue or local hospitality precinct?
Yugen acknowledges that ...with Gusto operates in a competitive hospitality precinct and it's important to ensure guests love the unique and evolving experiences the venue offers. He maintains a keen eye on what nearby hospitality venues are offering and
embraces the challenge of creating a dynamic offer that attracts customers into a hotel setting, which still seems ‘taboo’ in Australia.
Future plans for ...with Gusto include hosting specialist wine dinners with growers and establishing regular meetings of a ...with Gusto ‘tasting club. The venue will continue to support small Victorian manufacturers and businesses, finding and offering products that can’t be found in normal stores, along with supporting female makers - ECK wines an example Yugen references.
ACHIM HERTERICH
What was the vision of creating … with Gusto and what were the mechanics of making the space work to achieve that vision?
Achim’s tenure as General Manager of Sheraton Melbourne commenced just after COVID, a time when the existing café operation occupying the space becoming a casualty post the Victorian lockdowns. Reimaging the use of this space, tapping into trends that became more prevalent during the pandemic (e.g. Victorians wanting to support local producers, trying and buying their products) provided a unique opportunity to “paint a new hospitality picture, on a clean canvas,” and create a niche market to support smaller Victorian food and wine producers.
What excites you about …with Gusto?
In a competitive market what are the experiences that make the venue stand out from the rest and creates value for customers?
...with Gusto is a unique activation within Marriott’s 9,500 hotels globally. Whilst established within the hotel, the venue operates with its own identity and autonomy to provide guests unique and memorable tastes and experiences, offering a wide array of Victorian wine, locally produced beer and spirits and regional Victorian produce.
The venue offers guests the option of tasting some very high-quality wines in an affordable way by the glass, with a range of simple and quick snack options that complement the beverages served.
Given your vast experience, particularly in food and beverage operations and as an Executive Chef, what is your approach to leadership to allow autonomy and creativity, but also maintain control and accountability?
...with Gusto pushes the boundaries to provide guests with feel good moments. Guest and staff ideas and insights are always welcomed, to ensure the …with Gusto offer continues to evolve and meet changing consumer needs and preferences.
Achim notes that younger generations offer new and fresh ideas which, collaboratively, creates a wonderful marriage of ideas and creativity resulting in a unique and sustainable business that continues to interest and attract new and existing guests.
With Melbourne still experiencing recovery and regrowth, what do you believe are the biggest challenges for hospitality venues in the local area?
The biggest challenge facing the local area and CBD, is foot traffic still not being back to pre-pandemic levels and “up and down like a yo-yo." Working from home, particularly on a Monday and Friday, therefore making Thursday the “new Friday,” adversely impacting passing foot traffic volumes, especially for those venues that are located off the main streets.
Where do you see the venue in the next few years? Are there specific initiatives you're implementing to stay ahead of trends in the industry?
Achim acknowledges people crave,
and are willing to pay more for, unique and memorable experiences. He advocates the importance of a focus on developing new and exciting offers and activations that continue to surprise and delight ...with Gusto’s customers. His team always embrace opportunities to ‘do things differently’ and enhance the experience of all customers, including engaging more
with hotel guests and residents within the Sheraton Melbourne property precinct....with Gusto
WORLD FIRST AS THE STANDARDX MELBOURNE DEBUTS
Playfully referred to as "a rebellious younger sibling of The Standard," the StandardX brand made its world debut, following the recent opening of The StandardX Melbourne, Fitzroy.
Penthouse terrace view Cosy
The Roof at
StandardX
This uber-chic, 125 room property slots seamlessly into Fitzroy's cultural heart and has quickly become popular with locals and visitors alike, particularly given the addition of BANG, the hotel's vibrant all-day dining spot, with a focus on Thai street flavours that take centre stage.
Fitzroy’s essence as a ‘cherished gem,’ celebrated as one of Australia’s most eclectic neighbourhoods, endures. A thriving hub of creativity in the 1970s and 1980s, the surrounding neighbourhood boasted record shops, sticky-carpeted punk clubs and legendary writers’ haunts, making it the perfect locale for the inaugural location of the StandardX brand.
Indeed, rather than being whisked away from the surrounding neighbourhood, hotel guests are provided with the
keys to unlock Fitzroy’s many hidden treasures.
Room types range from a ‘cozy king’ to a spacious ‘Suite Spot,’ many with “breathtaking views of Fitzroy and the city skyline.” A rooftop ‘hotspot’ also boasts panoramic views of Melbourne and an array of fresh bites, including Mexican tacos, ceviche, cocktails and more, inspired by Mexico’s famous Mercado Medellín neighbourhood market.
Fitzroy’s industrial heritage is reflected in the hotel’s Corten steel façade, a building skin intended to weather and patina, and internal public spaces build on this design intention. A warm embrace is quickly established as guests pass through the hotel’s unique revolving door. Natural timber furniture pieces celebrate local makers, while
fabric drapes and macrame art bring drama, texture and softness to ground floor public areas. Unsurprisingly, art plays a central role at StandardX, recognised artists given creative freedom to create a collection of striking site-specific works.
Ground floor amenities also include ‘The Box,’ a retail concept that offers everyday essentials, lifestyle items and an array of snacks and beverages from local makers and suppliers, to be enjoyed on-the-go, or in the room.
Executive Chef, Justin Dingle-Garciyya’s culinary journey is nothing short of exceptional. Having honed his skills in Michelin-starred kitchens across Europe, including Le Manoir aux Quat’Saisons, Le Gavroche and Can Fabes, he also served as Culinary Director and Executive Chef at prestigious hospitality
BANG at The StandardX
brands, including Aman Resorts, Morgans Hotel Group and Six Senses Resorts. Chef Justin’s extensive travels and culinary influences now bring him back to his native Melbourne, where he infuses his extensive international expertise into the flavours at BANG and The Roof. Through his seasonally driven menus he champions sustainability and locality, by forging close relationships with farmers, wine and cheese makers, butchers and bakers.
The BANG menu has been crafted to unite diners, drawing influence from Asian flavours to redefine Thai street food. Whether a casual breakfast, a quick lunch, a post work drink or celebratory dinner, BANG seamlessly weaves together the diverse culinary experiences from Chef’s extensive travels.
Created in 1999, The Standard hotels are known for their pioneering design, tastemaking clientele and unrelenting ‘unstandard-ness!’ With its original ‘outpost’ located in Hollywood, The Standard now operates globally, including New York, Miami, London, the Maldives, Hua Hin, Ibiza and Bangkok. Standard hotels in Singapore, Lisbon, Brussels, Bangkok, New York City, Pattaya and Mexico are also currently under development, along with branded residences in Miami, Lisbon, Phuket and Hua Hin.
Two additional new hotels bearing the StandardX brand will open before year’s end in 2024 - The StandardX, Bangkok Phra Arthit (scheduled to open, November 15th) and The Standard, Singapore (soon to open on December 15th).
The world’s first 'The StandardX' branded property is a welcome addition to Melbourne's vibrant hospitality scene and represents "a new breed of Standard Hotels!"
StandardX Melbourne
A: 62 Rose St, Fitzroy VIC 3065
T: (03) 9124 4800
W: standardx.com/melbourne
Cosy Suite AT The StandardX
the box
CELEBRATING 30 YEARS OF GREAT CHEFS SUCCESS
William Angliss Institute proudly marks three decades of its celebrated Great Chefs program, a unique initiative that unites renowned culinary experts with aspiring chefs.
Since its inception in 1993, the program has fostered industry partnerships and provided Angliss students with networks and invaluable mentorship from some of Australia’s most acclaimed chefs.
This milestone highlights the Institute’s commitment to nurturing talent, fostering industry connections, and enhancing the culinary arts, creating a platform for learning, innovation, and collaboration.
From Apprentice to Great Chefs Coordinator
For more than twenty years, Certificate III in Commercial Cookery graduate and current Teacher Professional Cookery Chef Lisa Morrison has been involved with Great Chefs events. After her first experience with Chef Stephen Mercer of Mercer’s Restaurant, as a third-year apprentice in Angliss Restaurant, she worked at Sofitel Melbourne.
“Even before I started working at William Angliss Institute, I had participated in the Great Chefs program with Chefs Raymond Capaldi and Barry Vera. It was natural for me to continue assisting, along with other chefs, to bring leading chefs on board working with our students,” explained Lisa.
With a strong belief in the value of connecting industry and TAFE, Lisa is incredibly happy to celebrate this Great Chefs milestone, which she has coordinated for the past eight years.
“It's wonderful that I've had a connection to the programme for a big part of those 30 years - as a student, as part of industry, and now coordinating. It’s a big achievement for the Institute to be still running the program and celebrating the connection between students with industry,” she added.
Over 140 Great Chefs have participated, some of whom have been William Angliss Institute graduates and many now employ apprentices from the Institute.
A key highlight in assisting with the program for Lisa has been seeing the “enjoyment that students get plus the job opportunities. Many
of the students volunteer their time. They are eager to work alongside industry chefs and, in many cases, that does lead to jobs. After the Great Chefs dinner with Society, three students were offered jobs. This is a common occurrence, especially with big companies like Trader House and Lucas Group.
Great Chefs Mentoring and Learning
The following chefs have created inspiring learning experiences for the Institute’s students while celebrating three decades of excellence in culinary education in 2024.
• Tony Twitchett - Taxi Kitchen
• Adrian Clemmens - MoVida Aqui
• Ben Cooper - Chin Chin
• Joseph Abboud - Rumi Restaurant
• Ben Pollard - Trader House
• Mathew Macartney - Zigis Bar & Dining
• Joachim Lim – Society
Third time participant in the programme, Chef Ben Cooper from Chin Chin said, “The experience of putting a menu together with the students in a day is always incredible. It also reminds me of what young chefs face.”
Great Chefs Society
Being aware that some students may be nervous, Cooper and other Great Chefs, prepare them by breaking students into teams and are assigned tasks within those teams which allows them to feel responsible for their part of the process.
“It’s so important for all of us highly experienced chefs to share our knowledge with the next generation of chefs and this program at Angliss is a perfect platform to do that.
“All aspiring chefs need to work hard and absorb knowledge like a sponge. They should not take criticism personally but see it as a learning moment in how to create the best dish. Being super positive is as important as celebrating the joy of life through sharing food.”
Society’s Chef Joachim Lim was impressed by the Cookery students, enjoying mentoring students and seeing the evolution of the Great Chefs programme over the years.
A key tip students took away from Lim was that they must always taste the food.
“If you’re a chef, you need to be able to describe the taste of dishes and know that you are serving a tasty plate of food. It’s basic but it’s so important.”
Working with Chef Joachim was a great experience for Angliss student Kitsalee Whrapop who is currently undertaking the Certificate IV in Kitchen Management, having completed the Certificate III in Commercial Cookery earlier this year.
“Chef Joachim shared his ideas on how to use ingredients and produce dishes. He has motivated me even more to keep learning and become a great chef in the future,” shared Kitslaee.
Alongside the cookery students, hospitality students also get first-hand experience performing front-of-house duties for guests, gaining experience with wine-matching, mixing cocktails and customer service.
Don’t miss out on next year’s Great Chefs program and sign up for their Restaurants Newsletter to be the first to book for exciting culinary events.
ABOUT William Angliss Institute
William Angliss Institute (the Institute) is Australia’s leading specialist centre for foods, tourism, hospitality and events training. It has been recognised nationally in its field with various awards including being named Large Training Provider of the Year at the 2021 Australian Training Awards.
As a TAFE and Higher Education provider, the Institute offers a broad range of training and education programs including accredited traineeships and apprenticeships, certificates, diplomas and advanced diplomas, short courses, graduate certificates, bachelor’s and master’s degrees.
For over 80 years, the Institute has earned a strong global reputation through the delivery of innovative training solutions and consultancy services across Australia and abroad, with offices in Sydney, Brisbane, Adelaide and Perth, servicing both metropolitan and regional areas across the country and every state and territory in Australia.
Great Chefs 2024: Ben Cooper, Chin Chin
Great Chefs 2024: Lisa Morrison
Great Chefs 2024: Mathew Macartney Lunch
CASE STUDY:
THE SUCCESS OF STRUCTURED FOH TRAINING PROGRAMS FOR HOSPITALITY BUSINESSES.
JBS Hospitality and Events Group is one of Melbourne’s largest hospitality and event companies with over 20 years of experience. The JBS portfolio consists of hotels, restaurants, bars and cafes located in and around Melbourne’s CBD.
Our Mission is:
“To provide exceptional customer service at all times. To actively support the local community and incorporate family values. To provide a positive and empowering workplace for all staff members by understanding their value to the company.”
Oz Skills Careers College has been JBS Hospitality and Events Groups FOH training partner for over 8 years now, delivering training programs to over 400 of their employees. Working closely with each individual JBS Venue Manager we ensure their FOH training programs are successfully
delivered across all eligible staff as they are recruited into the business through our strong eligibility checking criteria procedures. We tailor the training content to their venue specific processes and is delivered onsite at each venue at a time suited to fit in with their business operations. We are proud Training Partners of JBS Hospitality and Events Group.
An interview with Jonathan and Bree Sherren owners of JBS Hospitality and Events Group
Can you share what drew you to working with Oz Skills Careers College?
Our business was growing in size and we wanted to have a structured training program
in place to ensure our staff were trained in the right skills and knowledge required to work within our venues. Oz Skills Careers College was referred to us by another Hospitality venue owner who had worked with them in the past and had great results with their tailored FOH Hospitality programs.
How many of your employees have participated in Oz Skills Careers College FOH and management training programs over the past 8 years?
We have had over 400 of our employees through the programs. They have a streamlined system in place with our managers upon hiring to identify eligible
MEMBERS FIRST
ELEVATING PARTNERSHIPS AND DRIVING VALUE FOR AHA MEMBERS: DIAGEO'S COMMITMENT TO F25 AND BEYOND PARTNERS
Our pubs, bars and clubs sit at the heart of our communities and Australian culture. The joy of being able to connect with friends and family down at the ‘local’ is core to who we are, and Diageo is committed to supporting the local hospitality industry through an unwavering focus on driving growth and delivering value to AHA members across Victoria.
At the heart of our strategy is always our customers and consumers. We want to further strengthen our partnership with AHA members statewide so together we can elevate the in-venue experience for your patrons and support the commercial performance of your business.
A strengthened team to support your growth
To better serve AHA members, Diageo has expanded our sales team across Victoria and Tasmania, with David Dicker recently joining as State Manager for VIC/TAS. David is a seasoned sales leader, having spent almost 13 years in state and national leadership roles at Tabcorp. His experience in fostering strong industry relationships makes him a valuable addition to Diageo, and his leadership will ensure that our team is well-positioned to support your business.
David is joined by Field Sales Managers Lachlan Craven and Kyle Petrie, both of whom bring extensive industry expertise and are backed by a team of passionate Business Development Managers. Together, they are dedicated to making it as easy as possible for you to do business with us, while leveraging our portfolio of world-class brands to drive unique and memorable experiences for your patrons.
Under our Managing Director Dan Hamilton, we’ve recently announced several new appointments to our executive leadership team including the permanent appointment of Nicole Dennis to Commercial Director and the creation of a new executive leadership role Head of Premix Growth with Jodi McLeod.
These new executive leadership appointments are backed by the deep experience of our Head of Sales – On-Premise, Joel Mann and our Head of Sales – Field, Matt Arthur. With the addition of two Commercial Excellence teams that have been established – one focused on bottled spirits and the other focused exclusively on the premix/RTD format – we have a robust and dedicated team that are ready to partner with you as we navigate the opportunities and challenges of the market, and deliver strong commercial outcomes for us all.
F25 strategy: key focus areas for partnering and growth
Our approach for F25 focuses on three main pillars to drive growth in the on-premise sector: making it easy for you to do business with us; unlocking more A&P support for localised activity and promotions; and helping your venue showcase the best possible consumer experience.
1. Increasing venue footfall
We are committed to helping you attract more customers through strategic pre-occasion marketing and impactful activations designed to resonate with today’s consumers.
2. Elevating the beverage experience
Today’s consumers are seeking quality and unique drink experiences, and we’re dedicated to helping your venue deliver. We’ll support you through staff training, cocktail menu support, tastings, and activations, ensuring that your staff are equipped to provide memorable service. Our premium offerings are designed to enhance the bar experience and encourage repeat visits.
3. Maximising venue profitability
In a challenging market, our aim is to help your venue thrive by increasing revenue per serve. We’re offering tailored solutions, including premium product offerings, competitive pricing within our first pour agreements that provide better returns on investment.
Navigating market trends: responding to evolving consumer preferences
The current economic climate has led to shifts in consumer behavior, with increased cost-consciousness alongside a desire for indulgent moments. Despite these challenges, the spirits category has grown by 47% over the past five years, driven by a preference for premium experiences. In Victoria, spirits remain a key segment, with tequila showing strong growth headlined by Don Julio and Casamigos. As economic conditions improve, we anticipate spirits will once again drive category growth, particularly in the super-premium space.
The rise of premix: meeting demand for convenience
Premix options have surged in popularity, growing by 72% in the past five years, as consumers continue to favour convenient, ready-to-drink choices. In Victoria, vodka-based premixes have shown significant growth, while other segments, such as rum and bourbon, offer opportunities for revitalisation.
Diageo is at the forefront of this trend, introducing innovations like Smirnoff Crush and Johnnie Walker Black Label & Cola, which combines quality and convenience to attract new consumers. Our ongoing investment in the premix category ensures that we continue to meet evolving customer demands, providing AHA members with products that cater to today’s market across both channels.
Activations and support: reigniting the on-premise
Diageo is focused on reinvigorating the on-premise sector by working closely with venues to deliver engaging experiences. Our team is ready to support you with tailored activations, high-quality installations, and strategic promotions. This festive season, we have exciting plans centred around our iconic brands, such as Johnnie Walker and Don Julio, which will be key draws for customers during peak periods.
We’ve heard your feedback and led by David Dicker, our newly strengthened sales team is dedicated to ensuring that doing business with Diageo is as straightforward and rewarding as possible. We’re committed to offering tailored solutions and expert insights that help venues achieve their goals. Whether it’s through activating our brands in your venue, driving new business opportunities, or delivering hands-on support, we’re here to help you succeed.
Looking ahead: partnering for a brighter future
As we move forward, our focus remains on delivering value through innovative products, strategic partnerships, and impactful activations. Diageo is not just a supplier; we’re a partner who is invested in your success. Our commitment extends beyond category leadership in spirits—we’re dedicated to growing the premium premix segment and providing best-in-class support to ensure a prosperous F25 and beyond.
If you aren’t currently a formal contracted venue with Diageo, the team are ready to talk about how we can support your business through our program that provides pricing, activation, and promotional support underpinned by the world’s best portfolio of drinks brands.
David Dicker and the team: your partners in success
From L to R; Kyle Petrie, David Dicker, Lachlan Craven AND Matthew Arthur
INTRODUCING HARRY’S PERKS: A NEW LOYALTY EXPERIENCE BY LMG
LMG is excited to announce the rollout of Harry’s Perks, an innovative loyalty program launching at five Harry Brown stores in Victoria: Benalla, Craigieburn, Lilydale, Torquay, and Truganina. This digitalfirst platform is set to redefine customer loyalty by offering exclusive, personalised rewards designed to keep shoppers engaged and returning to your store.
What Makes Harry’s Perks Stand Out?
Harry’s Perks has been crafted around five key pillars identified through extensive shopper research, making it one of the most appealing liquor loyalty programs available today:
• Exclusive Competitions
Members get access to exclusive competitions with the chance to win fantastic prizes—just for being part of the Harry’s Perks community.
• Member Everyday Offers
A range of everyday deals and offers across the store, giving members more reasons to shop regularly and maximise their savings.
• Birthday Gifts & More
Harry’s Perks celebrates its members with special birthday gifts, making each visit a little more personal and enjoyable.
• Personalised Rewards
With a focus on recognising loyal customers, Harry’s Perks offers tailored perks, including freebies and personalised rewards, to say “thank you” for shopping frequently.
• Member-Only Prices
Members unlock special “red hot” prices on selected items, adding even more value with each visit.
YOUR DIGITAL LOYALTY
ADVANTAGE
Harry’s Perks is designed to seamlessly integrate with existing Harry Brown platforms, offering the smooth, digital experience that today’s customers demand. With strong launch support, this program enhances customer retention and targets basket growth through tailored marketing investments and perks.
Contact Matt McEvoy, General Manager Harry Brown for more information. M: +61 419 747 666 E: mmcevoy@lmg.com.au
With Harry’s Perks, LMG is setting a new standard in customer loyalty. Be part of a loyalty experience that’s about more than just points—it’s a way to turn every purchase into an opportunity for your customers to save, win, and feel appreciated.
THE FIFTH PROVINCE:
EXCEPTIONAL SOUND FOR AN IRISH PUB EXPERIENCE WITH ELECTRO-VOICE AND BLAZE AUDIO
In the heart of St Kilda, Melbourne, The Fifth Province Irish pub has long been a favourite gathering spot, offering a perfect blend of delicious food, great drinks, live music and lively conversation.
Revitalising Heart of the Community:
Hotel Care Foundation (Victoria) Defibrillator Campaign
Since 2018, the Hotel Care Foundation, in collaboration with charitable partners, has spearheaded a powerful campaign by providing life-saving defibrillators to deserving pubs that serve as the heart of many regional Victorian communities.
To date, we’ve placed over 100 defibrillators across the various regions throughout the great State of Victoria.
These defibrillators have not only offered security but have bolstered community resilience in times of need. While the campaign took a brief pause in 2023-24 to allow the Foundation to support other worthy causes, we are thrilled to announce its return in 2025.
As our motto proudly declares, “From our Community to Yours,” the Foundation’s Directors and the AHA (Vic) network are more committed than ever to bringing this essential support back to the communities that need it most.
We invite nominations for pubs that stand as true community hubs. If you know of a pub at the heart of its community that would benefit from this life-saving equipment, please email t.patterson@ahavic.com.au with the subject line “Defibrillator Nominee.” Please include a brief description of why this pub deserves to be part of this impactful campaign.
Stay tuned for further details on how we’ll be breathing new life into this vital initiative for 2025. Together, we’re making a difference where it counts.
Preparing your property and having the right coverage can help mitigate these risks.
Fire Safety Checks: Regularly inspect fire safety equipment, including extinguishers, alarms, and sprinklers, to ensure they’re in working order.
Manage Outdoor Flame Usage: Follow local fire regulations strictly when using grills or fire pits, and consider suspending the use of open flames on high-heat days.
Bushfire Preparedness: Clear gutters, trim vegetation around buildings, and remove flammable debris to reduce bushfire risks. Stay alert to bushfire warnings and guidance from local fire authorities to take timely action if needed.
Business Interruption Coverage: Confirm with Adroit Insurance & Risk that your property insurance includes business interruption coverage, which can protect against lost income if an incident, such as a fire or bushfirerelated closure, disrupts operations.
6. Storm and Flood Preparation
Victoria can experience sudden storms and unpredictable weather in summer, making property protection a priority for pubs and hotels.
Inspect Roofing and Drainage: Clear gutters and drainage systems to ensure they can handle sudden rain. Check the roof for any loose tiles or potential leak points.
Secure Outdoor Furniture: Anchor or store outdoor furniture to prevent damage or accidents during high winds, minimising property damage claims.
Review Property Insurance with Adroit: Work with Adroit to ensure your property insurance covers weather-related risks common in Victoria, such as high winds, hail, and flooding. Flood insurance may be necessary if you operate in a flood-prone area and this is usually on an opt-in opt-out basis.
7. Employee Health and Workers’ Compensation
During the busy summer season, long hours and high temperatures can put additional strain on staff, making it essential to ensure proper workers' compensation coverage and support staff well-being.
Rest and Cooling Areas: Set up shaded or airconditioned rest areas for staff to prevent heat exhaustion. Providing hydration stations for employees, especially those working outside, can also help.
Sun Protection for Staff: Supply sunscreen, hats, and other protective gear to staff working outdoors, proactively addressing health risks and reducing the likelihood of heat-related claims.
Workers’ Compensation Review with Adroit: Confirm with Adroit Insurance & Risk that your workers' compensation coverage includes any seasonal risks, particularly for outdoor or kitchen staff.
8. Enhanced Hygiene Practices for Liability Reduction
Higher traffic in summer requires rigorous hygiene standards to reduce potential liability risks.
Frequent Sanitisation: Maintain regular cleaning schedules for high-traffic areas such as bathrooms, tables, and door handles.
Hand Sanitiser Stations: Placing hand sanitizer stations at key locations around your venue can help lower health risks for both patrons and staff, which can reduce potential liability concerns.
In Conclusion
By taking these proactive measures, AHA Victoria members can minimise the risks associated with the summer season and protect their businesses from potential claims. Working closely with Adroit Insurance & Risk ensures that your insurance coverage is tailored to the unique needs of Victorian pubs and hotels, allowing you to enjoy a safe and prosperous summer season.
Disclaimer: Adroit Insurance & Risk Pty Ltd is a Corporate Authorised Representative (CAR No 1309996) of Insurance Advisernet Australia Pty Ltd, AFSL 240549
PLEASE REACH OUT TO DANIEL GILBERT (PARTNERSHIP MANAGER) AT DANIELG@ADROIT.COM.AU WHO WILL CONNECT YOU WITH A LOCAL ADROIT ADVISER TO DISCUSS YOUR VENUE’S INSURANCE NEEDS OR RISK STRATEGIES.
The WorkWell Respect Network:
Supporting hospitality leaders with knowing how to prevent and respond to work-related gendered violence
Interview with Caitlin Fraraccio, Workplace Relations Advisor at AHA (Vic) discussing the AHA’s recent involvement with the WorkWell Respect Network.
Can you tell us about the initiative?
The WorkWell Respect Network (WWRN) is a program championing better workplace practices to create safer workplaces. The Network was established by WorkSafe Victoria who partnered with the Sir Zelman Cowen Centre at Victoria University with AHA (Vic) being one of the network’s industry partners.
The aim of the WWRN has been to build awareness and understanding of work-related
gendered violence, who it affects and why it’s an occupational health and safety issue.
What is work-related gendered violence?
Work-related gendered violence includes any behaviour that affects the health and safety of someone because of their gender or sexual orientation, or because they do not conform to gender stereotypes. It can include sexual harassment, stalking, verbal abuse, unwelcome comments or gestures, and even threats or physical violence.
Why the hospitality industry?
The WWRN seeks to influence workplace leaders on how to address the cultural and
systemic drivers of work-related gendered violence within their workplace and industry.
The Network also considers the needs of workers with intersectional identities seeking to include the voices of workers who are at a greater risk of experiencing work-related gendered violence.
‘Intersectionality’ refers to the ways in which different aspects of a person’s identity can expose them to overlapping forms of discrimination and marginalisation
The hospitality industry in Victoria is a significant employer of young people and migrants (both permanent and temporary residents) who are required to navigate Australian workplace culture. This large proportion of our workforce is vulnerable to experiencing work-related gendered violence due to the power imbalance they are often more likely to encounter. With AHA (Vic) as an industry partner, the aim has been for the Network to bring workplaces within the hospitality industry together through a series of events and opportunities to share evidence, insights, best practice approaches and resources.
How did the AHA (Vic) become involved?
It is no secret that genderedviolence, including sexual harassment is a problem in all workplaces, and it is a problem within the hospitality industry.
The AHA (Vic) workplace relations team are passionate about seeing work-related gendered violence eradicated from our workplaces.
Considering the high number of vulnerable workers that we have in our industry and the positive experience we have had in the past when working with Work Safe (Vic) we were excited to be a part of this project and hope to facilitate a real change in this space.
When was the Network launched?
The WWRN was launched on Wednesday, 24 July 2024. The
fourth and final WWRN forum was held on Thursday, 24th October 2024.
What prompted the development of the WWRN?
The WorkWell Respect Network responds directly to a recommendation of the Ministerial Taskforce on Workplace Sexual Harassment. The report suggested expanding WorkWell, (WorkWell is a part of WorkSafe Victoria, launched in 2017 in response to a rise in mental injury claims) to include dedicated actions to prevent work-related gendered violence and workplace sexual harassment.
Furthermore, ‘Time for respect: the fifth national survey of workplace sexual harassment in Australian workplaces’, a 2022 Australian Human Rights Commission survey, found that one in three people had experienced workplace sexual harassment in the previous five years. The survey also found that only a third of Australian workers think their organisation is doing enough to combat the issue.
The same survey reported that almost half the incidents of sexual harassment in the workplace in the last 5 years were from four industry groups, with Accommodation and Food Services being one of those four industry groups. The survey reported that 34% of those working in the Accommodation and Food Services industries had experienced sexual harassment. The learning network is part of the larger WorkWell Respect Program. The program incorporates the WorkWell Respect Fund, which supports evidence-based projects to create industrywide change in health care, education, local government and the legal sectors.
Who has been able to participate in the WWRN?
As the AHA (Vic) is an industry partner of the WorkWell Respect Network, participants of the WWRN have included leaders from within the Hospitality
Industry, comprising Accommodation hotels and pubs. The aim, however, is that resources and learnings gained from this project will be shared with the wider hospitality industry and Victorian workers more broadly in mid-2025.
What are some of the outcomes of this program?
The WWRN has delivered a series of industry-specific and cross-industry forums which have supported workplace leaders in reflecting on gender inequality, and other forms of discrimination and marginalisation, within the workplace. These forums have provided access to practical tools and resources to enable leaders to create change within their individual workplaces, as well as networking opportunities to motivate them. The outcomes of this initiative are for the creation of hospitality- specific templates and guides that can be used for reporting and responding to work-related gendered violence. The hospitality industry is unique and will therefore benefit from practical and easy-to- use guides designed to equip and empower hospitality leaders to create safer workplaces for their staff.
What has most excited you about this project?
Collaborating with experts to help shape the practical materials and learning opportunities that this Network has provided has been really exciting. These materials will help build the capacity of workplace leaders to better identify and respond to workrelated gendered violence. Through this I believe the outcome of this Network will have a long-lasting, positive influence on the wider industry.
Who else has been involved in the WWRN?
The forums have provided participants with the opportunity of hearing from leading experts in their field. Those attending the sessions
were privileged to hear from diversity and inclusion expert, Bindy Edelman, human rights and discrimination lawyer, Prabha Nandagopal, activist and gender expert, Dr Emma Fulu, as well as representatives from WorkSafe’s Work Well, Darcy Cooper and Anita Forde. Participants also heard from Jennifer Jones, who was representing leading community legal centre, WestJustice as well as renowned food journalist and author, Dani Valent.
Where to from here?
The AHA (Vic) workplace relations team are immensely proud and grateful to have worked with WorkSafe (Victoria) and the Sir Zelman Cowen Centre (SZCC), on the WorkWell Respect Network.
We look forward to continue collaborating with both Work Safe (Victoria) and the SZCC on matters of workplace safety and inclusivity.
Lastly, we are excited to continue working with leaders from our industry, who, like us, are passionate about eradicating gendered violence from our workplaces. We look forward to supporting them as we work together on this important culture change project.
PARTNERS
NEW AGREEMENT DELIVERS EXCITING OPPORTUNITIES TO VICTORIAN HOTELS
From discounted Local Area Marketing activities to enhanced venue support, Keno is looking to drive growth, enhance customer engagement and foster the success of Victorian hotels.
Keno has once again strengthened its longstanding partnership with the Australian Hotels Association Victoria (AHA (VIC)), announcing the renewal of their corporate partnership agreement for another three years.
This collaboration between Keno and AHA (VIC) promises to deliver significant support for Victorian hotels, offering exclusive benefits and resources to drive customer engagement and business growth.
One of the key features of the new partnership is a unique benefit for all AHA VIC members: a 50% discount on Keno Local Area Marketing (LAM) activities.
Members can access these savings by working through Keno Connect (www. kenoconnect.com.au) or their designated
Keno Sales Executive (KSE), making it easier and more affordable to launch impactful, customised promotional campaigns.
Keno General Manager of Licensed Venue Operations Paul Malek said the new agreement came as Keno looked to bolster its support for Victorian hotels.
“Keno’s renewed commitment to AHA VIC underscores a shared dedication to helping Victorian hotels thrive,” he said.
“At the same time, we recently launched a new venue scorecard in Victoria, which identifies the 20 areas that make up the ideal Keno venue offer.
“Every Victorian hotel has now had their first round of the venue scorecard, helping them and their KSEs identify what’s working well
and where the opportunities for growth lie.
“Not only does this venue scorecard help us to work with venues on their FY25 plans, but also provides valuable insights into our network for future areas of investment.”
Mr Malek said Keno’s collaborative partnership with Victorian hotels, cemented by the renewed partnership with AHA VIC, set the scene for future growth and success.
“With this continued partnership, AHA VIC members can look forward to an array of new opportunities to drive growth, enhance customer engagement, and create a thriving venue atmosphere,” he said.
“The combination of tailored promotions, significant cost savings, and increased customer engagement positions Victorian
hotels for a successful future—one that is filled with patrons excited to return for the unique entertainment and experiences that Keno and Victorian hotels offer.”
What the new partnership means for Victorian hotels
• Significant Cost Savings: The Keno LAM discount provides substantial savings on your marketing activities, allowing you to maximise your promotional efforts without stretching your budget.
• Customised Promotions: Keno Connect enables you to create tailored promotions easily, ensuring that your marketing is relevant and effective for your audience.
• Increased Engagement: With enhanced promotional activities, you can drive greater customer engagement and loyalty, keeping your patrons excited and coming back for more.
• Higher Foot Traffic: More customers will be attracted to your venues, increasing your foot traffic and potential revenue.
• Longer Venue Stay: By providing engaging activities, you’ll keep customers entertained and staying longer in your venues, which can lead to increased sales.
“AHA VIC members now have a powerful tool to drive foot traffic, boost customer loyalty, and extend the time patrons spend in their venues. This new discount on Keno LAM activities enables significant cost savings, allowing hotels to amplify their marketing without straining their budgets,” Mr Malek added.
“By accessing Keno Connect’s intuitive platform, members can easily create targeted promotions tailored specifically to their
audience, ensuring each campaign resonates with customers and encourages repeat visits.
“In this way, the partnership aims to empower hotels with promotional activities that foster a lively, engaging atmosphere in venues, which can have a direct impact on their profitability.”
HOW A STRATEGIC INVESTMENT IN JBN SOUND CEILINGS SOLVED NOISE CHALLENGES AT THE ALBION ROOFTOP
The Albion Rooftop is a three-story, multipurpose venue featuring a fullfunction level, a luxurious club, and, as the name suggests, a stunning rooftop. But running a rooftop venue in a bustling city area comes with its own set of challenges—especially when it comes to sound management and noise complaints. 6 years ago, The Albion made a strategic decision that would set them apart from their peers: they installed the Jbn Sound System.
Thanks to the integration of the Jbn Sound Ceiling, The Albion Rooftop can host bands and DJs until late, without disturbing the surrounding neighbourhood. This advanced system is specifically engineered to minimise low-frequency bass—often the main source of frustration for venue owners and nearby residents. By precisely directing sound to the
dance floor, guests can enjoy an immersive musical experience while avoiding noise complaints, allowing events to continue late into the night without issue.
The effectiveness of the system was highlighted when The Albion hosted an event where the organisers insisted on using their own speakers. “The sound bled out so much so that we received our first noise complaints that we have received within those 6 years.” recalls Venue Manager Ben Grant. “We haven’t had that issue within the 6 years we have had the Jbn Sound System installed. So to have a new system come in for one night, and to have the noise problems that we did… is testament to why it's been such a good investment for us as a business.”
The Albion Rooftop stands as proof of how effective sound technology can transform a venue's success. Since installing the Jbn Sound System, The Albion has maintained a harmonious relationship with the surrounding community by preventing noise disturbances while simultaneously enhancing the guest experience. This strategic investment has allowed the venue to host late-night events without issues, reinforcing its reputation as a premier destination for entertainment.
With the Jbn Sound System in place, The Albion continues to demonstrate that cuttingedge audio solutions can deliver powerful, immersive sound experiences that keep guests coming back, all while ensuring the peace and comfort of nearby residents.
