352956_4pp + 64pp Hotel Today Book - July 2025_Emag
Hotel Sorrento wins
‘Overall Hotel of The Year – Metropolitan’ at the 2025 State Awards
Edition
1. National CEO’s Message
CEO’s Update
Winter Wonderland
10. 2025 State Awards for Excellence
12. Dylan Tudor Named Emerging Leader of The Year
14. Victoria’s Hotels of The Year Winners Lead by Example
18. 2025 State Awards for Excellence Winners
24. Why Every Pub Needs Management Liability Insurance
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 Priyanka Shahdadpuri
Manager of Advertising, Marketing and Media p.shahdadpuri@ahavic.com.au
The feature material in this edition of Hotel Today was published by the Australian Hotels Association (Victoria). Care has been taken with the advertorial content of this issue; any enquiries regarding claims made should be directed to the companies concerned. The statements contained in this publication, while based on information believed to be accurate and reliable, are not guaranteed. No liability can be accepted for any error or omission.
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28. The Invicium Print & Merch Portal
30. Focus on Wellbeing at Element Melbourne Richmond
32. The Langham Marks 160 Years
34. Simplify Hotel Inventory with NetSuite ERP
36. Towers 4 Change: A World-First for a Worthy Cause
40. Visa Solutions for Regional Hospitality Employers
42. 3 Mistakes Hospitality Businesses Make at The Start of The New Financial Year
44. Keeping Venues Safer, Smarter and More Connected with Hikvision
46. La Marzocco’s Future of Coffee Report
48. Remove Single-Use Bottles from Your Hotel with Purezza Premium Water
50. Raising Spirits and Vital Funds for the Good Friday Appeal
52. Victorian Hotels Lay Foundation for KENO Success in FY26
54. Hostplus’ Consistent Value Stands Out
58. New Members
60. AHA (Vic) Partner Directory
National CEO’s Message By Stephen Ferguson | AHA CEO
Well, the 2025 election has come and gone and left us with a result very few political pundits – if any – were expecting.
After the election, the ALP has a whopping 94 seats in the 150-seat parliament, with the Coalition reduced to just 43 seats. It’s important to note that in the Senate, the ALP only requires the votes of the Greens to pass legislation – it’s a much more progressive chamber for the ALP to do business than it was.
I remember before the election, all the AHA Branch Presidents pitched in for a ‘winner take all’ bet on how many seats the ALP would win at the election. Those tips ranged from 74 seats with Peter Barclay the President of AHA ACT being the winner on 79 seats – still way o . So much for the supposed insider knowledge from those in the ‘political bubble.’
Although, I have to point out one industry insider I know with her finger on the pulse tipped 83 seats and backed Albo at $15.00 to form majority government. A new set of golf clubs now sits inside her garage.
For the rest of us – and I include politicians themselves – the result is a seismic shock. The PM now heads the largest ALP caucus since Federation.
The Coalition has been criticised for its lack of a policy platform and campaign. Some stark facts and realities lie ahead for the Liberals.
The first being this is the largest Labor/Liberal di erential ever. The second being the “woman problem”. The third being the growing city/county divide.
On current voting in the House of Representatives, the Coalition has 33 males and eight females (in contrast the ALP elected seven females in Qld alone). The Liberals hold only eight of 89 metro seats, and since the 2019 election the Liberals have lost 36 seats. Minor parties and independents have won a record 32.6% of the vote – more than the Coalition on only 32.7% and the ALP on 34.7%. The ALP got their votes where it mattered – across the board.
The Nationals look to have held their seats. And I should point out Bendigo AHA Member Andrew Lethlean went very close to winning the seat of Bendigo for the Nationals.
The Greens had a bad election - no doubt about that - and the Teals had a mixed bag. The Greens went from talking about holding the balance of power to losing their leader and most of their lower house seats.
That’s especially good news for the 95 pubs located in the Melbourne CBD, they should now have a friendlier face than the disposed Greens leader.
In short, the ALP is able to govern in its own right, with a strong mandate, but is still susceptible to horse trading with the Greens or Coalition to pass legislation in the Senate.
to have good government you need a good opposition.
The AHA watch list includes:
• General IR reform - but I think most of this has been passed (or I hope)
•Portability of long service leave
•Gaming and liquor issues
•Penalty rates
•Debit card surcharges
•Gambling
The current state of the Coalition is not good for us or the broader community long-term. The old adage is “to have good government you need a good opposition.” There is little prospect of the decimated Opposition being able to hold the government to account on flawed legislation. The Liberals should have done better and they need to work out why they failed.
Having said that, of all the business groups in Australia, the AHA is probably best placed to engage with the second term Albanese Government. We have shown ourselves to work productively in the ALP preferred “tripartite” style.
The AHA speaks up when we need to. We prefer raising issues face to face rather than continually taking pot shots like many other business groups, seemingly just to get their name in the paper.
One of the critical ways in which business groups can ensure Parliament makes sensible laws is by ensuring Members of Parliament understand their business.
The AHA is lucky that parliamentarians have some idea about pubs and accommodation hotels, and that has taken a lot of hard work by a lot of people over a long period. It’s important we should never miss the opportunity to let them know the issues impacting our business – like the reason your pub restaurant is closed on a Monday or a Tuesday evening.
With a shortage of kitchen sta for example, it never hurts to walk a politician though the hotel kitchen and let him or her see the issues first hand.
We are very lucky though that the leaders of the three main parties have worked well with the AHA in the past. They all have plenty of pubs in each of their electorates. Each of them is a public supporter of pubs and the social and economic benefits they provide. Grayndler has 43 pubs (PM Albanese - ALP), Farrer 81 pubs (Sussan Ley - Liberal), and Maranoa 115 pubs (David Littleproud - Nats).
One thing I do know is that as politicians come and go, the 65% of pubs that are family-owned stay - as they have for generations.
And that’s a story we shouldn’t be afraid to tell no matter what the election result.
CEO’S UPDATE PADDY O’SULLIVAN | CEO
At the 2025 AHA Victoria State Awards for Excellence, our industry gathered to honour the individuals and establishments that exemplify the pinnacle of hospitality in Victoria.
We honoured outstanding venues and individuals across 42 categories. Winners included Hotel Sorrento for Overall Hotel of the Year – Metropolitan, and Crown Hotel in Traralgon took the Regional title. The People's Choice Award went to Commercial Hotel Woods Point, and Lockington Community Hotel was honoured as Bush Pub of the Year. Other notable winners included Dylan Tudor of The Grand Hotel Warrandyte as Emerging Leader of the Year, Morgan Hampstead of Sawyers Arms Tavern as Venue Manager of the Year, and JBS Hospitality Group as Best Hotel Group Operator.
Among the distinguished awardees, Bill Perry, of the London Tavern Hotel in Richmond, was bestowed with our highest honour, the Nikakis Benchmark Award. This accolade recognizes those whose sustained performance and commitment serve as an inspiration to all in our industry.
Bill's journey in hospitality is a testament to dedication and community spirit. Under his stewardship, the London Tavern has transcended being merely a pub; it has become a cherished institution in Richmond. Known for his unwavering commitment to patrons and sta alike, Bill has cultivated an environment where everyone feels valued. His habit of addressing people as "champion" reflects the genuine warmth he brings to every interaction.
The strength of the London Tavern lies not just in its ambiance or o erings but in the cohesive team that operates it. Bill regards his sta as an extension of his own family, fostering a culture of mutual respect and camaraderie. This approach has not only ensured exceptional service but has also created a workplace where team members are motivated and take pride in their roles.
As we reflect on the achievements celebrated at the awards, Bill Perry's recognition serves as a reminder of the profound impact dedicated individuals have on our industry. His blend of professionalism, warmth, and unwavering commitment sets a benchmark for all hospitality professionals.
These awards are an important reminder that pubs are more than hospitality venues, they're vital social hubs. They foster connection, support local jobs, host community events, and o er a welcoming space for people from all walks of life.
Congratulations to Bill and to all our award recipients and nominees. Your contributions continue to elevate the standards of excellence in our industry.
Paddy O’Sullivan Chief Executive O cer Australian Hotels Association
(Vic) p.osullivan@ahavic.com.au
From L to R: Neil Grant, Bill Perry, Brian Kearney and Mark Robertson
Bill Perry, of the London Tavern Hotel in Richmond, was bestowed with our highest honour…
MEMBERSHIP UPDATE
Winter wonderland…
By Kimberley Malcolm
General Manager – Member
Experience & Compliance
Winter in Victoria may bring cooler days and misty mornings, but it’s no reason to stay indoors. From the cosy hotels of the city to the roaring fireplaces of country pubs, there’s plenty to enjoy no matter the weather. Just watch hotels embrace the season with hearty menus, warm hospitality, and inviting spaces designed for comfort –think mulled wine, slow-cooked meals, and live music by the fire. So rug up, grab your scarf, and head out – Victoria’s hospitality scene is alive and thriving all winter long.
Winter can bring short days, dark afternoons and a reluctance to venture outside. Here in Victoria, we are spoilt for choice when it comes to all sorts of winter festivals, designed to lighten up the darkest of winters.
East Gippsland Winter Festival
DATES: 20 June – 20 July 2025
Mansfield Lantern Festival
DATE: 21 June 2025
Queenscli Film Festival
DATES: 27 – 29 June 2025
Winter Wonderlights at Sovereign Hill (Ballarat)
DATES: 0 July – 21 July 2025
Firelight Festival (Docklands, Melbourne
DATES: Typically in July
But what’s happening in pubs and how can you as members embrace the season that’s full of open fires, mulled wine, winter soups, lamb shanks and Christmases in July; all staples of the winter pub.
Let’s start with the good stu –wine and cocktails!
According to Kyle Petrie, Regional Sales Manager at Diageo Australia, winter is the perfect time to embrace both bold and comforting flavours. “When most people picture a classic winter cocktail, they imagine something rich, stirred down and spirit forward – think a Ron Zacapa Rum Old Fashioned or a Johnnie Walker Black Label Rob Roy. These cocktails are timeless, and all about deep, complex flavours.”
When thinking about curating a wine list for winter the food style of your venue will help you dictate the selection of wines on your wine list.
Marcus Carrick, Key Account Manager at Treasury Premium Brands says “A third of consumers will consider their beverage option as how it complements foods. Consider your winter food menu and ensure the by the glass o erings are complementary to this both stylistically and from a pricing perspective.”
Marcus adds “Red wine typically lends itself to heartier winter meals, so ensure that you have a good selection of by the glass red wine o erings, noting that 80% of all wine purchased in on premise is by the glass. At a minimum, focus on pouring a Shiraz, Cabernet Sauvignon and Pinot Noir from recognised regions. These 3
varietals are in the top 10 varietals sold in Australia and pair well with a number of winter dishes.”
Kate Halpin from the Victoria Hotel in Rutherglen embraces muscat “Here in Rutherglen, the muscat capital of the world—fortifieds take centre stage. We lean into it with creative formats like muscat flights and cocktails that showcase this unique local asset.”
Kate adds “Living in fortified wine heartland, our muscat sampler becomes a cold-weather staple. We also showcase exceptional local spirits from our nearby distilleries in seasonal cocktails designed to highlight their unique characteristics. We're developing tasting paddles that allow guests to explore the region’s best spirits without needing to travel— positioning ourselves as a launchpad for local discovery.
Alongside our seasonal beers and cocktails, we like to o er playful updates on our desserts, such as our 'grown-up spider' featuring local sparkling shiraz or our signature a ogato with local co ee and local topaque”
PFD Food Services Meat Manager, Brayden Smith tells us it’s all about hot, hearty and heavy meals in winter.
“With the cost of beef continuing to rise in the market, more and more venues are looking to utilise secondary cuts to maintain good margins and still deliver quality meals to customers. Beef Cheeks are having a resurgence in the market. A low and slow option that is set and forget
for chefs, saving on labour and capturing immense flavour through an undervalued cut”
Of course, lamb shanks are also traditional winter pub classic. Brayden adds “Having that low and slow option and being able to o er either a one or two piece per plate serving, at a relatively low cost, makes it a viable menu option for venues to run either as a special or as an ongoing menu item”
“Poultry is seeing a spike in the market as the low cost per serve represents great value for venues. With most pubs through winter running a “Sunday Roast” o ering, a chicken roast is often left behind, but with chicken Marylands (whole chicken legs) coming in at half the price per kilo of a red meat o ering, it makes a great solo portion that not only looks large on the plate, but tastes just as good as it looks”
Seasonal produce isn’t just about food but drinks as well. Kyle from Diageo adds “Winter also brings some of Australia’s best produce, so it’s a great time to be incorporating seasonal produce into your serves. Think a zesty Blood Orange Paloma with Don Julio Blanco Tequila –it’s a vibrant twist on a summer staple that makes the most of citrus season. Lemons are their best in June, so shaking up a Singleton 12-Year-Old Whisky Sour is also a great way to enjoy fresh produce.”
At the Victoria Hotel in Rutherglen two key flavour profiles dominate: chocolate and smokiness. “These show up across desserts, drinks, mains, and spirits. Our smoked barrel whiskeys and rich, complex fortifieds move well in the colder months, and we have a lot of fun with creative beverage pairings—like our 'after dark' Negroni, muscat spritz, and structured tasting flights.”
Now when I say “Ballarat”, I’m sure many of you are thinking about its reputation as one of the coldest cities in Victoria! And you’d be right, with average winter temperatures of 10 or 11 degrees Celsius, Ballarat certainly earns that status. Ballarat really comes to life in winter, especially during the July school holidays. It used to be seen as too cold to visit this time of year, but that’s changed—now the city leans into the chilly weather with
fun events and great deals, especially for families.
As Dan Cronin, publican at The Western Hotel, Ballarat shares;
“With Sovereign Hill leading the way a few years ago creating Winter Wonder lights, this has not only brought visitors to the city during a traditionally quiet period it has created overnight stays which spills out into the community for pubs, clubs and all things Hospitality. The Ballarat City Council every year creates a zone in the CBD for visitors to enjoy including lights, activations and Ice-Skating rink right in the heart of the CBD.”
And so, rather than just surviving the winter months, pubs can thrive by benefiting from wet, cold back yards and uninviting sheds and instead, social media and advertising can entice patrons to a warmer friendly environment.
For the first time, this winter, Ballarat’s Western Hotel will activate their carpark space to come alive with music, food, beverages and activations. “Think crackling fireplaces, live music and seasonal favourites from mulled wine and boozy hot chocolates to winter cocktails, delicious crepes, wood fired pizza and seafood chowder served in bread bowls. It’s the perfect spot for friends and family to gather and soak up those cosy winter vibes.” encourages Dan.
So, what makes a quintessential winter pub? According to Kate Halpin from the Victoria Hotel Rutherglen, “The notion that pubs become an extension of our guests’ living rooms really rings true during winter. Once cabin fever sets in after a few cold weeks bunkering down at home, people seek out a change of scenery—and a good local pub serves as that comforting third place.
Roaring fireplaces, the unmistakable hum of footy banter in the front bar, and the nostalgic sensory jolt of hearty winter dishes create that quintessential winter pub vibe. Add to that a glass of something warming in hand—especially a locally crafted fortified—and you’ve got an experience that’s hard to recreate at home.”
Christmas in July has become increasingly popular in the Southern Hemisphere, where July brings cold, wintry weather. It’s a fun way to enjoy a traditional, cozy Christmas atmosphere—complete with roasts, mulled wine, and festive decorations—something that’s harder to pull o in the heat of December. It’s also a great excuse to attract customers to your pub for mid-year gatherings and celebrations with a festive twist.
Cassie Martin, General Manager at The Sphinx Hotel in Geelong, agrees “Christmas in July o ers a way to enjoy a traditional "wintery" Christmas atmosphere, something that’s hard to do during the Australian Christmases in the middle of summer. It also provides an opportunity to catch up with family and friends without the stress that December brings.”
Here's some extra tips and tricks for winter:
For those extra cold nights, adding a splash of Bailey’s to a Mr Black Espresso Martini is always a good idea – Diageo
Sometimes the best winter wine trends are the proven performers - think of implementing a "Shiraz & Steak" pairing deal on a night early in the week to attract more consumers on quieter trading days. Pizza and Pinot Noir is also a tried-andtrue performer and can be used as more of a meal sharing opportunity with friends and family or on weekends. Internationally, mulled wine is commonly found in European venues and is a great addition as a feature wine during our winter too. – Treasury Premium Brands
If you’re hosting a Christmas in July event, keep it simple: a traditional menu that o ers all the favourites - roast turkey, roast pork, and ham o the bone, plum puddings and custard. And don’t forget something like an old-school prawn cocktail! – Cassie Martin
We revise our seating times and opening hours to match changing guest behaviours—adding more early sittings with slightly shorter durations to optimise turnover during peak times. We reorient our furniture to draw people closer to the fireplaces and create more intimate and warm spaces. – Kate Halpin
Victoria’s Pub All Stars Recognised at the 2025 State Awards for Excellence
A diverse array of pubs, hotels and influential hospitality figures were honoured across 42 distinct categories on 19 May at the sold out 2025 AHA (Vic) State Awards for Excellence.
A crowd of over 1200 attendees gathered at Crown Palladium for the highly anticipated evening, 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 Bill Perry of The London Tavern Hotel. This revered accolade recognises an individual or organisation whose sustained performance and commitment serve as an inspiration to the entire hospitality community. “This publican has adapted with the times without ever losing the soul of the pub. He has mentored generations, supported our industry quietly and steadily, never seeking recognition, just getting on with the job,” said AHA (Vic) CEO Paddy O’Sullivan.
A highlight of the night, the Overall Hotel of the Year – Metropolitan category, presented by Carlton & United Breweries, drew fierce competition among the nine outstanding finalists, including The Continental Sorrento, The Terminus Hotel in North Fitzroy, and The Grand Hotel Warrandyte. Ultimately, Hotel Sorrento claimed the coveted title, reinforcing its reputation as one of Victoria’s premier destinations.
The Crown Hotel in Traralgon was named Overall Hotel of the Year – Regional, recognised for its exceptional service, venue experience and contribution to the local community.
In another standout moment, Brendan Anderson of The Victoria Rutherglen was crowned Chef of the Year. Renowned for delivering modern pub fare packed with bold, innovative flavours, Brendan has transformed this venue into a must-visit destination for both locals and visitors from across the country.
The Grand Hotel Warrandyte’s Dylan Tudor was named Emerging Leader of The Year. In a competitive category filled with outstanding young talent, Dylan stood out by ticking every box in the judging criteria. A natural leader with a friendly personality and infectious energy, Dylan has already carved out an impressive reputation as a passionate hospitality
professional. “The pub and its community feel like a family to Dylan, and that shines through in every interaction. He’s been winning awards for community service since high school and continues to give back through volunteer work, which makes him not just a great hospitality professional, but a great person,” the judges noted.
The fiercely contested Venue Manager of the Year title was awarded to Morgan Hampstead of Sawyers Arms Tavern in Newtown. Known for leading with warmth, trust and a genuine connection with both sta and patrons, Morgan’s ability to uphold the legacy of a cherished community pub made her a standout among an impressive field of finalists.
Over 150 pubs contested the coveted 'People's Choice Award' presented by Treasury Premium Brands and voted by the general public, was Commercial Hotel Woods Point, emerging as the fan-favourite. In 2024, this small-town pub took home the title of “Best Bush Pub,” and to win the hearts of thousands of voters this year was indeed a special pat on the back for publican Carley Burdon.
The battle for the iconic title of ‘Parma of the Year- Regional’ was won by The Star Hotel Sale, who stole the show by achieving a perfect 100% score. Meanwhile, in the Metropolitan category, The Bay Hotel Mornington matched the feat, taking home the top spot with an equally perfect score.
The Bush Pub of the Year award was proudly won by the Lockington Community Hotel, a true testament to resilience and country spirit. When their local faced closure, the Lockington community rallied together, raising funds and working tirelessly to restore and revitalise the pub. It’s now a thriving hub for locals and visitors, hosting popular events like the ‘Lockington Community Hotel Family Festival’ and ‘Locktoberfest,’ while o ering quality food, drinks, and warm country hospitality. The pub’s role as a vital community refuge during the Rochester floods further highlights its importance to the region.
Leading with Heart: Dylan Tudor Named Emerging Leader of the Year
In a room filled with Victoria’s best and brightest from the hospitality world, it was a young leader from the quaint riverside town of Warrandyte who stole the show. Dylan Tudor, from The Grand Hotel Warrandyte, was named the Emerging Leader of the Year at the 2025 State Awards for Excellence, marking a major milestone for the 21-year-old and his beloved local pub.
Dylan was given an opportunity by the hotel’s General Manager, Peter Appleby to come in and gain work experience as teenager. For those who know Dylan, the recognition came as no surprise. A passionate, hardworking hospitality professional with a natural warmth and an infectious energy, Dylan has already carved out an impressive reputation for himself in the industry. The judges described him as a natural leader, someone with an ability to balance the dynamic demands of a bustling hotel floor with the complexities of back-ofhouse operations — a skill rarely seen in someone so young. “The pub and its community feel like a family to Dylan, and that shines through in every interaction,” the judges said. “He’s been winning awards for community service since high school and continues to give back through
volunteer work, which makes him not just a great hospitality professional, but a great person.”
Dylan’s connection to his community runs deep. A proud local, he has long been involved with Warrandyte’s football and cricket clubs, forging relationships and contributing to the community that shaped him. He speaks passionately about how this connection influences the way he runs his venue and the importance of knowing the people who walk through the door. “I work with local community footy groups, which personally helps me know my customers that are coming in the doors, but it also gives you a perspective you don’t see working during the day. You get to hear their opinions and preferences outside the work environment — and that makes a big difference,” Dylan explained.
Despite his growing list of achievements, Dylan remains refreshingly humble. Speaking on the night of the awards, he admitted the honour still felt surreal. “It means the absolute world,” he said. “Coming here tonight, looking at the people that I'm up against in the category and looking at the other people in the industry, it’s just an absolute honour, it’s humbling, and words really don’t describe
Dylan Tudor wins Emerging Leader of the Year 2025
how I’m feeling right now.” For Dylan, this award is not just a personal accolade, but a testament to the strength of the team around him. “This award is really not just for me; this is a team award. I wouldn’t be where I am without their support. We’re getting there — and in fact, we’re doing very well.”
The Grand Hotel Warrandyte is one of Victoria’s most loved pubs, famous for its warm hospitality and tight-knit culture. It’s here that Dylan has built a reputation for being both an excellent operator and a supportive leader. His dual role working front-of-house and back-of-house has shaped his inclusive leadership style and his belief that relationships matter above all else. “To work front-of-house and back-of-house both, it’s about building that relationship with both parties,” Dylan said. “You have to have a connection with the sta that are present even just for one shift a week and also those that are there all the time. It helps that we have an unbelievably good culture amongst our team.”
It’s not just Dylan’s leadership that has impressed those around him. Behind the scenes, he’s demonstrated a sharp mind for operations, developing tailored training
procedures, managing rosters, navigating complex budgets and driving business performance, all while remaining hands-on with customers. The judges were quick to note his versatility and talent for balancing both sides of venue management.
Looking ahead, Dylan has his sights set on an even bigger goal. “I would love to own a pub one day, it is definitely a dream of mine, a goal,” he said. “I think this award is a massive point in that direction. I have lots to learn, but I am definitely on the way there.” When asked what defines a truly great pub, Dylan doesn’t hesitate. “Community, welcome, and atmosphere,” he said simply. “Most good pubs will do this well and this is one thing I love building on and will continue to in the future as well.”
It’s this genuine belief in the value of people, place, and purpose that has endeared Dylan to his peers and to the patrons of The Grand alike. His success is a
reflection not just of personal ambition, but of a commitment to creating spaces where people feel at home, connected, and part of something bigger. “Our little pub, in our little town of Warrandyte, is doing big things,” Dylan smiled. “And I also want to thank the people of Warrandyte, all our locals and the community that makes it happen.”
In the words of the judging panel: “Watch this space. Dylan Tudor is a name you’ll be seeing a lot more of in Victorian hospitality.”
The Grand Hotel Warrandyte cheer on as Dylan accepts the award
Peter Appleby shares a warm hug with Dylan Tudor
winners
Top of Their Game: Victoria’s Hotels of the Year Winners Lead by Example
Crown Hotel Traralgon
Several hours east, in the heart of Traralgon, Crown Hotel Traralgon has been on its own transformative journey. Originally established in 1884, the hotel was passed through generations of the Phelan family before being taken over by local publicans Brett and Sharyn Melbourne in 2021. Following an extensive redevelopment, the venue reopened as a vibrant, contemporary pub that still holds tight to its rich history.
For Brett and Sharyn, the award for Overall Hotel of the Year – Regional wasn’t just about bricks and mortar, but about creating a venue the Gippsland community could call its own. “The best thing about us is that we are a unique venue in the area,” Brett said. “We are modern, and the young people love us. Our menu is di erent, our product is di erent, and that’s why our locals come to us.”
A standout feature of Crown Hotel Traralgon’s o ering is its menu, built around smoked BBQ trays cooked low and slow over a blend of apple, cherry and hickory woods. “We try to make it a BBQhappy venue, even if you’ve got groups of three, four or five,” Brett explained. “It’s a really delectable and slow type of cooking, and we bring something di erent to the valley. Gippsland is really huge, so we set the tone for our region and try to be good at what we do.”
Complementing the menu are impressive beverage o erings headlined by Carlton Draught tank beer — an unpasteurised brew transported fresh and cold from the brewery to the venue. It’s a rare o ering that has quickly become a point of pride for the hotel, representing the team’s commitment to quality. “One taste and you’ll understand,” the venue proudly states.
Beyond food and drink, Crown Hotel Traralgon has invested heavily in creating versatile, beautiful spaces for the community to gather. Their function spaces, Phelan’s and The Bench, cater to everything from weddings and milestone birthdays to corporate events, and o er the kind of personal, welcoming hospitality for which country pubs are renowned.
For both venues, these awards are more than a moment of recognition. They’re a reflection of the people — the families, the teams, and the communities — that bring them to life. Both Hotel Sorrento and Crown Hotel Traralgon are proof that the secret to a great pub lies not only in its history or its fitout, but in its heart. And if the plans already underway at both hotels are anything to go by, the best is yet to come.
We are modern, and the young people love us. Our menu is different, our product is different, and that’s why our locals come to us.
Brett and Sophie Melbourne behind the bar at Crown Hotel Traralgon
Crown Hotel Traralgon win Overall Hotel of The Year - Regional
winners
Top of Their Game: Victoria’s Hotels of the Year Winners Lead by Example
Hotel Sorrento
From the clifftops of the Mornington Peninsula to the heart of Gippsland’s Latrobe Valley, two of Victoria’s most remarkable hotels have taken centre stage, claiming the most prestigious honours at the 2025 State Awards for Excellence. Hotel Sorrento and Crown Hotel Traralgon have each been awarded the coveted titles of Overall Hotel of the Year — Metropolitan and Regional respectively, recognising not only the incredible venues they’ve built, but the passionate teams and communities behind them.
For Hotel Sorrento, the win was a moment, generations in the making. Established in 1872, the hotel has long been a cherished part of the Sorrento township, its cli top views of Port Phillip Bay and rich heritage making it a destination for locals and visitors alike. Today, third-generation siblings Bridget Bailey and Marcus Pitt continue to lead the family business, maintaining a deep connection to the hotel’s history while ensuring it remains relevant in a contemporary hospitality market.
“As a family hotel, remaining true to the heritage has been really important to us from the get-go,” Bridget shared. “Just modernising ourselves with our clientele is something that has naturally evolved.” That evolution has seen the hotel expand far beyond its origins as a seaside pub, now boasting luxury accommodation, a newly revitalised day spa, conference facilities, multiple restaurants and bars, and dining options designed to reflect the best of the region.
A key figure in that transformation has been Executive Chef Beth Candy, a Mornington Peninsula local whose culinary philosophy champions regional produce and growers. “We are very lucky to have an abundance of amazing produce from not only the food perspective, but also the wine o erings,” Bridget explained. “Beth is a local girl and is so passionate about food and supporting locals, which is a huge part of what we o er.” Under Beth’s leadership, the hotel’s menu strikes a balance between inventive new dishes and timehonoured classics — a reflection of the hotel’s broader approach to preserving history.
And there’s plenty more on the horizon for Hotel Sorrento. The team revealed exciting plans for a brand-new Lobby Bar, a wellness centre, an upgraded conference room, and an entirely new accommodation wing featuring 59 rooms, set to be unveiled by December this year. “There’s something really exciting coming up,” Marcus said. “It’s going to be an amazing addition to what we already have here.”
Winning the title of Overall Hotel of the Year – Metropolitan was a moment Bridget and Marcus admitted they’ll never forget. “It was surreal,” they said. “We were simply not expecting it. It’s a huge honour and a massive testament to the entire team. They are our family — we wouldn’t be up here tonight if it wasn’t for them. Trust and loyalty are big ones for us at the hotel,” Marcus added. “And loving what we do — our parents instilled that in us since they got the hotel in 1981, and it’s something we will try to emulate through generations to come.”
We were simply not expecting it. It’s a huge honour and a massive testament to the entire team.
Hotel Sorrento win Overall Hotel of The Year - Metropolitan
> Owners Rob and Anne Pitt pose with their three children, Bridget, Myles and Marcus
PEOPLE'S CHOICE AWARD COMMERCIAL HOTEL WOODS POINT
CHEF OF THE YEAR
BRENDAN ANDERSONTHE VICTORIA RUTHERGLEN
EXCELLENCE IN SERVICE
MASERINA (MAZ) CONSTANTINETHE TERMINUS NORTH FITZROY
APPRENTICE OF THE YEAR QUINN JACOBS - TINAMBA HOTEL
EMERGING LEADER OF THE YEAR
DYLAN TUDORTHE GRAND HOTEL WARRANDYTE
LOCAL LEGENDS AWARD CRAIG SHEARERTHE TERMINUS NORTH FITZROY
VENUE MANAGER OF THE YEAR
MORGAN HAMPSTEADSAWYERS ARMS TAVERN NEWTOWN
BEST CASUAL DINING METROPOLITAN
SIR HENRY BARKLY HOTEL, HEIDELBERG
BEST CASUAL DINING REGIONAL SAWYERS ARMS TAVERN NEWTOWN
BEST PUB RESTAURANT METROPOLITAN ST ANDREWS HOTEL FITZROY
COCKTAIL MENU OF THE YEAR THE CAMDEN HOTEL, CAULFIELD SOUTH
BEST FAMILY DINING WESTWATERS HOTEL & ENTERTAINMENT COMPLEX, CAROLINE SPRINGS
BEST PUB RESTAURANT REGIONAL TINAMBA HOTEL
BEST LIVE ENTERTAINMENT VENUE WHALERS HOTEL WARRNAMBOOL
BEST NON-ALCOHOLIC BEVERAGE MENU THE MIDDLE HOTEL KORUMBURRA
BEST OUTDOOR EXPERIENCE METROPOLITAN TRINITY ST KILDA
BEST PUB BAR - METROPOLITAN THE BAY HOTEL, MORNINGTON
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BEST ROOFTOP EXPERIENCE HOTEL LONA, FRANKSTON
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HEART OF THE COMMUNITY SAN REMO HOTEL
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OUTSTANDING ACHIEVEMENT IN TRAINING THE GRAND HOTEL WARRANDYTE
ForFreshSeafood all your needs
Our custom built PFD seafood facilities provide you with the highest quality fresh or frozen –shucked, filleted, portioned or whole fish. Have a specific seafood requirement? Contact your local area Sales Representative 131 733
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Why Every Pub Needs Management Liability Insurance
As our society becomes more and more litigious in nature, it is vital that all businesses ensure that they have a good understanding of their obligations when it comes to managing employees. Just like anything and even with a plentiful amount of advice and guidance, mistakes can be made. Proud insurance partners of the AHA Vic, Adroit Insurance and Risk outline below quick summary of management liability insurance and how it can protect your business highlighting a real-life claim scenario.
•Harassment
•Discrimination
•Bullying
As a basic rule, the policy will cover legal costs to defend the action as well as damages, for a valid claim under the policy coverage. It is worth noting that in Victoria that fines issued for breaking the law are not covered if found guilty by the courts.
Unfair Dismissal - are you protected?
Unfair dismissal is a significant exposure for any business. If employees believe their termination from their job was harsh, unjust or unreasonable, they can put in an application to the Fair Work Commission. This can result in employers providing monetary or non-monetary compensation and even reinstatement of the employee.
The Fair Work Commission uses the following to consider whether a dismissal is harsh, unjust or unreasonable:
• Was there a valid reason for the dismissal related to the employee’s capacity or conduct?
• Was the employee notified of that reason and given an opportunity to respond?
What is Management Liability Insurance?
Management liability insurance can act as a safety net and is designed to protect the business, the Directors and Managers for valid claims with regards to allegations of:
•Wrongful dismissal
•Failure to promote
•Failure to employ
• If the employer didn’t allow the employee to have a support person present at any discussions about the dismissal, was that unreasonable?
• Whether the employee had been previously warned that their performance was unsatisfactory.
• If the size of the business, or lack of dedicated human resource management specialists or expertise impacted on the procedures that
the employer followed when they dismissed the employee.
• Any other matters that the Fair Work Commission considers relevant.
The most important thing is to follow Fair Work’s guidelines for terminating employees. There are rules to follow about dismissal, notice periods and final pay. There are also di erent rights and obligations when it comes to redundancies or your business becoming bankrupt.
In addition, small businesses also have a di erent set of rules when it comes to ending the employment of their employees. The Small Business Fair Dismissal Code provides protection for small businesses against unfair dismissal claims, provided the employer follows the code. Make sure to check the code to see if your business constitutes a small business by Fair Work’s standards.
An important part of your risk management plan should include an Employee Practices and Management Liability insurance policy which can provide financial protection for your business and the directors or managers if any incorrect processes were followed in the termination of an employee. A mistake in this area can be costly and interrupt the day-to-day operations of your business. Legal costs alone associated with defending such complex cases can be eye watering, and remember you don’t have to be at fault, but you may need to defend allegations in court.
Source: Fair Work website
Example of a Claim Scenario:
Business Details:
•Type: Licenced Club
•Sta : 33
•Turnover: $25m
Background:
A claim was made by four former hotel sta against certain directors, managers and supervisors of the Insured Licensed Club for bullying, harassment, abuse and sexual harassment. Claims were made against the entity alleging that it failed to respond to those allegations.
Outcome:
It was deemed that the insuring clause was triggered. After protracted litigation, the matter settled for payment by the company of $20,000 per claimant.
Payment:
Total cost of the claim was $230,000, consisting of $80,000 in damages and $150,000 in legal costs.
In a heightened legal-pursuant environment, Adroit Insurance and Risk believes that every pub should consider putting a management liability policy in place to protect the personal liability of directors and managers, and the liability of the business to enable you to take on tomorrow.
For your obligation-free insurance review or to discuss further, please contact Daniel Gilbert (Partnership Manager) today on 0467 690 450 or at danielg@adroit.com. au and he will connect you with a local risk adviser. Adroit Insurance & Risk Pty Ltd is a Corporate Authorised Representative (CAR No 1309996) of Insurance Advisernet Australia Pty Ltd, AFSL 240549
Energy prices continue to rise, putting pressure on hospitality businesses to manage operating costs without sacrificing service quality. But for venues across Victoria, a smarter approach to energy management is unlocking significant savings.
In February 2024, as part of the Small and Medium Enterprises Energy E ciency Grants (SME EEG) Round 2, government funding became available to help businesses improve energy e ciency. With high demand and tight deadlines, hospitality venues required expert support to access funding and implement real savings.
Enercom Energy Solutions, in partnership with AHA (Vic) and SolSombra, successfully secured $700,000 in grants to help pubs and hotels take control of their energy costs. From detailed energy audits to real-time monitoring solutions, participating venues have already identified millions in potential savings, transforming the way they manage energy.
Conducted by qualified engineers in partnership with sustainability experts, these audits deliver in-depth energy assessments, tailored e ciency recommendations, and real-time monitoring solutions.
By leveraging data-driven insights and practical energy-saving strategies, hospitality businesses can significantly reduce costs, lower emissions, and futureproof their operations. solutions, ensuring long-term financial and environmental benefits.
Proven results across venues
Many hospitality venues have already taken advantage of these energy-saving opportunities, achieving:
• Over $2M in annual energy savings identified across 28 venues.
• Energy cost reductions of up to 78% achieved through targeted e ciency upgrades.
• Optimisation of HVAC, lighting, and solar PV systems, delivering rapid payback periods.
• Carbon footprint reductions, with one venue cutting emissions by 213.49 tonnes of CO2 per year, equivalent to removing 45 cars from the road.
A standout case identified upto $240,000 in yearly savings, significantly reducing operational expenses and improving sustainability.
Ongoing energy management software
Beyond upgrades, energy e ciency must be monitored and managed to maintain long-term savings. That’s where IQ LAB, the all-in-one energy platform developed by Enercom Energy Solutions, comes in.
• All Energy Bills & Contracts in One Place – Access, compare, and analyse invoices & rates to track spending.
• Live Energy Monitoring – Understand real-time consumption and detect ine ciencies and usage patterns.
• Automated Reports & ESG Compliance – Generate custom reports for financial planning and sustainability tracking.
• Connect Solar Feed – See in real time how much energy your solar is generating and when to maximise the usage.
• Smart Energy Procurement – Compare retailer o ers and secure the best energy rates.
• Access Energy Grant Information –Receive real-time notifications on available grants and incentives.
By combining live data, automation, and intelligent insights, IQ LAB ensures that venues stay in control of their energy spending.
invicium
Smart, Simple Apparel Ordering:
The Invicium Print & Merchandise Portal
For nearly three decades, Invicium has provided Australia’s hospitality venues with tailored solutions in apparel and branded merchandise, backed by industry knowhow and attention to detail.
From national hotel chains to beloved local pubs, our goal is to support our clients with the very best in marketing fulfilment and branded products.
Now, AHA (Vic) members can enjoy even greater convenience thanks to the Invicium Print & Merchandise Portal—your direct, always-on gateway to premium sta uniforms, branded apparel, branded merchandise, and promotional items, designed to make ordering your items simple and stress-free.
Why Invicium? Experience, Quality, and Service
At Invicium, we understand the unique demands of running a busy venue. You need uniforms and promotional items that are not only smart and hard-wearing, but also arrive on time, every time. For decades, we have refined our o ering to meet the needs of the hospitality industry:
reliable project management, tailored recommendations, and an unwavering focus on quality garments.
Our team works in partnership with you to ensure your brand is always looking its best. We believe in building relationships that last, and many of our customers have trusted us for years to help keep their operations running smoothly.
Introducing the AHA Members’ Portal Invicium’s exclusive portal for AHA (Vic) members makes ordering branded merchandise and apparel easier—and smarter—than ever before. Whether you manage a boutique hotel or a bustling regional pub, the portal gives you instant access to our specifically curated range of top-quality uniforms and accessories.
Simply log in at your convenience, browse the latest styles and seasonal ranges, and place your order in just a few clicks. With fast turnarounds and reliable nationwide delivery, it’s never been simpler to keep your team looking sharp.
Personalised Account Management
Behind every seamless order is a team of real people, ready to make your life easier. As an Invicium customer, you’ll have a dedicated account manager who knows your venue, understands your preferences, and helps you make the right choices every time.
Need advice on which styles are best for busy kitchen sta , or want to explore new branding options for your front-of-house team? Your personal account manager is just a call or click away. We can help you create a customised ordering schedule, ensure consistent stock levels, and tailor your portal experience so it fits the way you work.
Quality and Value - Handpicked for Hospitality
Great uniforms do more than simply meet dress codes—they support your venue’s brand, and build trust with your guests. That’s why we’ve handpicked a range of apparel that’s durable, comfortable, and made to perform in even the busiest environments.
From classic aprons to our latest winterready outerwear, each piece can be custom printed or embroidered with your logo and branding. We stand by the quality of our garments: long-wearing fabrics that keep their colour and shape, giving your team a professional edge wash after wash.
Have something specific in mind? Invicium sources and customises quality apparel and merchandise from trusted suppliers to suit your brand and team. Our account managers can help you select the right uniforms, design custom branding, and arrange convenient delivery of quality, value-for-money items.
Call Invicium today—we’re ready to create the perfect apparel solution for your venue.
How to Use the Invicium Portal
We know time is precious in hospitality.
Our portal is designed to be intuitive and accessible for all AHA (Vic) members. Here’s how to get started:
• Log In: Visit www.portal.invicium.com. au/portal/aha. The password for the portal is ahavic. You can also access the portal via www.members.ahavic. com.au.
• Browse: Explore the curated apparel range, including sta favourites and seasonal highlights.
• Customise: Select your sizes, colours, and branding options.
• Order: Confirm quantities and submit your order in just a few clicks.
• Delivery: Enjoy prompt, reliable delivery direct to your venue.
Need help setting up your portal or want personalised recommendations? Contact your Invicium account manager on (03) 9371 0600 for direct assistance.
The
Complete Apparel Solution for Hotels & Pubs
Invicium’s portal was built with AHA (Vic) members in mind—an all-in-one solution for hassle-free uniform management and branded hospitality apparel. With thirty years of expertise, a passionate support team, and a tailored catalogue of proven styles, we take care of the details so you can focus on exceptional service for your guests.
Ready to simplify your uniform ordering? Log in to your Invicium portal today and experience the easiest way to outfit your team.
For more information, contact us directly at info@invicium.com.au or visit our website at www.invicium.com.au
We recently received our delivery of hoodies, beanies and branded merchandise from Invicium, and we couldn’t be happier! The quality is outstanding, and the customer service was exceptional from start to finish –professional, friendly and efficient.
Carley Burdon, Proprietor, Woods Point Hotel
FEATURE Focus on wellbeing at Element Melbourne Richmond
Find balance and feel rejuvenated on their dedicated Restore Floor
Element Melbourne Richmond invites guests to focus on their wellbeing and take a moment to find calm on their Level 5 Restore Floor. This unique space is designed for travellers to maintain or add to their wellness routines while away from home.
O ering a curated selection of restorative amenities, guests can choose from the following experiences;
• Infrared Sauna: O ering a gentle heat experience designed for detoxification and relaxation.
• Massage Chairs: Advanced chairs available to soothe tired muscles and promote stress relief.
• Meditation Space: A calm, dedicated area for guests to practice mindfulness and find inner peace.
This wellness initiative aligns perfectly with the Element Hotels brand philosophy, which emphasises balance and well-being through nature-inspired design and healthfocused amenities. The Restore Floor provides a dedicated sanctuary for guests looking to recharge during their stay in vibrant Richmond.
We spoke with Element Melbourne Richmond General Manager, Karan Singh, to better understand why this enhanced o ering was so important.
Can you share more about the inspiration behind the Restore Floor? Was this a result of guest feedback or simply an addition to the suite of wellbeing o erings at Element Melbourne Richmond?
The inspiration behind concepts like our dedicated "Restore Floor," or more broadly, our pervasive wellness philosophy, stem from a deep understanding of the modern traveller. We recognise a growing need for a hotel experience that goes beyond just a place to sleep, to one that actively contributes to our guests' wellbeing and helps them maintain balance, even when away from home.
Informed by industry trends and guest feedback, the desire for a wider ranging suite of wellness experiences onsite became obvious. As a core tenet of the Element by Westin brand, we strive to provide a balanced, nature-inspired environment where wellbeing isn't a chore.
What drives the team to provide such a unique, holistic experience? Is this part of a larger ethos that shapes your team culture and priorities?
What drives our team is undoubtedly our ingrained culture and a shared passion for genuine hospitality. This isn't just a set of guidelines; it's a larger ethos that shapes our team culture and priorities. We believe that a truly exceptional stay considers the whole person – their physical and mental wellbeing, o ered in a down-toearth manner. Our team is empowered to anticipate guest needs and to think creatively about how we can enhance their stay in meaningful ways.
This might be through recommending a scenic jogging route along the Yarra River, ensuring they have access to our Bikes to Borrow program to explore Richmond's vibrant culture, or simply by creating a welcoming and calming atmosphere throughout the hotel – it’s all part of our balanced o ering. This commitment to holistic wellbeing, ensuring nothing is
taken too seriously and that our o erings are approachable, is a key di erentiator for us and something our team is genuinely proud to deliver.
Has the Restore Floor led to any memorable or significant guest interactions or feedback that stand out?
Since launching the Restore Floor, the feedback has been overwhelmingly positive. Guests truly appreciate having a dedicated zone to focus on their wellbeing, especially because it o ers easy options and alternatives to relax and recharge. We’ve heard from business travellers who’ve used the meditation space to de-stress after a long day of meetings – a simple way to find some calm – and couples who have enjoyed a relaxing session in the infrared sauna as part of a weekend getaway. These aren't hard-core conventional wellbeing and rejuvenation o erings, but rather accessible comforts.
One particularly memorable piece of guest feedback is from someone who was on an extended stay with us. They mentioned how having access to the massage chairs became a cherished daily ritual, helping them to unwind and feel more at home during their time away.
When guests think of Element Melbourne Richmond, what kind of getaway/ staycation should they be imagining?
When guests think of Element Melbourne Richmond, they should imagine an a ordable urban retreat – a getaway or staycation that is both revitalising and seamlessly connected to the vibrant energy of the local area. Picture a stay where you can e ortlessly maintain your wellness routine, or perhaps even discover new ways to prioritise it. Imagine waking up refreshed in a spacious, light-filled room, enjoying a nourishing breakfast at Mint Lane Restaurant & Bar, and then borrowing a bike to explore the local street art, cafes, and boutiques. It's a
stay that allows you to balance activity with relaxation, indulgence with healthy choices, and explore with a sense of coming "home" to a space designed for your overall wellbeing.
Element Melbourne Richmond is all about leaving feeling better than you had when you arrived, more balanced, energised, and inspired. Learn more about their unique o ering by checking out their website or socials.
Langham Hospitality Group (LHG) is celebrating a remarkable milestone in luxury travel with a global celebration to commemorate the 160th anniversary of its iconic brand, The Langham Hotels and Resorts. On 10 June, the group honours the historic opening of its first property, The Langham, London.
modern comfort that set the standard for generations to come. Today, The Langham honours that spirit of innovation with a series of extraordinary packages designed to surprise, delight, and inspire. Crafted by The Langham hotels around the world, each o ers a contemporary expression of the brand’s enduring promise: to push the boundaries of what luxury can be.
To commemorate 160 years since the birth of its first and flagship property, properties around the world are unveiling exquisite packages, like charity fun runs. Each activation is tailored to its locale, reflecting a common thread: a dedication to the spirit of innovation, comfort, and cultural refinement that The Langham, London first introduced to the world 160 years ago.
Since its debut in 1865 as Europe’s first Grand Hotel, The Langham has been a pioneer in redefining the standards of luxury hospitality. With properties now spanning 18 destinations across four continents, the brand’s legacy of elegance and excellence continues to flourish under the Langham Hospitality Group banner.
“The 160th anniversary of The Langham is not just a milestone for our namesake, but for the luxury hospitality world at large,” Langham Hospitality Group CEO Bob van den Oord said. “In recognition, we’ve created some truly extravagant guest o erings across the brand’s global portfolio. Many of our hotels are also marking the occasion with the launch of new purpose-driven initiatives to raise proceeds for local charities, demonstrating our group-wide commitment to both building great memories for our customers and giving back to the many communities that have supported us over the years.”
When The Langham, London opened its doors in 1865, it reinvented what a hotel could be, introducing unheard of luxuries like electric lights, hydraulic lifts, and air conditioning. It was a bold vision of
Expressions of Taste: Indulgences Inspired by a History of Epicurean Excellence
The Langham, London’s arrival changed the way the world dined. The property became the first hotel to serve afternoon tea to the public, delighting Victorian high society with extravagant bu ets, and embracing culinary innovation with one of the earliest hotel kitchens to be led by a celebrity chef. To honour this legacy, The Langham’s hotels around the world are o ering celebratory food and beverage experiences that pay homage their storied past – while reimagining luxury and refinement for today.
From 10 to 30 June 2025, guests can toast 160 years of unforgettable moments with The Langham Royale Punch – a playful, elegant drink inspired by the brand’s heritage that is served complimentary to bar patrons during the daily Golden Hour (5pm – 6pm) at all properties.
Guests visiting The Langham’s hotels can also enjoy the brand’s specially reimagined Battenberg Cake – a refined twist on the classic British teatime favourite. Created exclusively for the anniversary, the modernised version nods
to The Langham’s Victorian origins while showcasing the culinary creativity of its chefs worldwide.
The Langham Pink Run: Celebrating With Purpose Around the World
The Langham is not only marking its anniversary with luxury, but with purpose. Select hotels around the world will host The Langham Pink Run – a global initiative inviting guests, colleagues and local communities to participate in physical activities designed to support charitable causes in health, education, and sustainability.
Each hotel will bring its own interpretation to the programme, with formats ranging from guided walks and fun runs to creative,
art-inspired movement experiences. The goal is to foster connection, well-being, and collective impact – all while reflecting the spirit of the local community.
Approximately 1,600 people are expected to take part in The Langham Pink Run around the world, either virtually or in person. The initiative takes its name from the brand’s signature pink – a distinctive hue rediscovered in The Langham, London’s original wallpaper during its 1987 restoration.
The Langham, Melbourne
1 Southgate Avenue, Southgate T: (03)8696 8888
E: tlmel.info@langhamhotels.com
Suite Dreams: Simplify Hotel Inventory with NetSuite
When most people think of inventory, they picture a storeroom full of towels or a kitchen stacked with supplies. But for hotels, inventory is more nuanced – it includes not just physical items, but also rooms, which are perishable assets. An unsold room tonight is revenue lost forever.
Managing this dual inventory — tangible goods and time-sensitive availability — requires more than just spreadsheets. It demands real-time insight, forecasting, and coordination across departments. That’s where cloud-based systems like NetSuite come in.
Balancing Occupancy and Operations
Inventory management is core to maximising occupancy, revenue, and guest satisfaction. Dynamic pricing lets hotels adjust rates in real time based on seasonality or unexpected spikes in demand — think concert weekends or school holidays. At the same time, smart resource planning ensures housekeeping, food and beverage, and front-of-house teams are prepared to meet guest expectations without costly overstocking.
Hotels must also manage distribution carefully. With bookings coming in via direct websites, travel agents, and walk-ins, availability and rates need to be synchronised across every channel — instantly. If not, overbooking or missed opportunities can occur.
The Power of an Integrated Platform
NetSuite connects front and back-of-house operations, combining financials, CRM, inventory and POS in one unified system. That means sales data can trigger supply reorders automatically. Room availability updates across all booking channels in real time. And housekeeping knows which rooms need cleaning based on live checkin data.
Forecasting and analytics tools help hotels predict demand accurately, allocate resources e ectively, and make datadriven decisions. Whether you're adjusting rates, managing linen stock, or preparing for a full house, NetSuite provides the visibility and control to stay ahead.
Smarter Inventory, Better Guest Experiences
Inventory management isn’t just about cost control — it’s about delivering the seamless experiences today’s guests expect. From ensuring no one runs out of shampoo to avoiding awkward doublebookings, the right systems underpin a great stay.
Hotels that leverage modern Enterprise Resource Planning (ERP) technology not only run leaner operations but also achieve higher occupancy, stronger margins, and more satisfied guests.
For exclusive member pricing and to find out more about how NetSuite helps hotels manage inventory more e ectively, contact tania.large@oracle.com
With NetSuite as our single source of data, we’ve gained greater insights into our financials. This has helped shape our operational strategy and support growth. Group Financial Controller, Naumi Hotels
Cheryl Winter at The Courthouse Hotel on Corryong
Towers 4 Change: A World-First for a Worthy Cause
On Sunday 30 March 2025, Westside Place in Melbourne – home to both Dorsett Melbourne and The Ritz-Carlton, Melbourne –proudly unveiled Towers 4 Change, Australia’s first-ever vertical stair climbs spanning four towers. Each tower was uniquely dedicated to raising awareness and funds for a specific charitable cause.
Following the success of the landmark event, Accommodation Australia (Vic) General Manager, Dougal Hollis, caught up with Dorsett Melbourne’s General Manager, Stephen Cane, to reflect on the achievements and impact of this campaign.
What inspired the creation of Towers 4 Change, and how did the idea come to life?
The idea for Towers 4 Change was brought to life by our COO, Andrew Jessop, who envisioned combining the thrill of stair climbing with meaningful charitable impact. His passion and leadership were the driving forces behind this event, and thanks to his commitment, we were able to turn an ambitious concept into a groundbreaking reality.
Successful coordination of event logistics necessitated collaboration with many stakeholders, particularly given it would occur across two residential and two hotel towers within the West Side Place, Melbourne precinct. Almost 10 months in planning, nine charities were invited to present business cases for support, before four successful applicants were selected, representing one for each tower of the precinct.
This was the world’s first four-tower vertical stair climb. What does it mean to be the team behind such a landmark event?
It’s an incredible honour. To deliver something that’s never been done before – across four towers of two of West Side Place's landmark hotels, no less – is a huge achievement for our team and partners. There’s a real sense of pride in knowing we created a world-first event that challenged participants physically, united people for a great cause, and raised substantial funds for charity. We’re thrilled to have brought something so unique to life right here in West Side Place, Melbourne.
Unsurprisingly, the safety of our hotel teams and event participants was a primary concern. We engaged a company that specialises in the planning and execution of stair climbing events to assist with event logistics and ensure it ran smoothly, on the day. This included embedding electronic chips into the registration bibs of event participants, both to record their event completion time and to ensure we always knew their location within the building during the event.
What was the atmosphere like on the day of the event?
The energy on the day was incredible. There was a real buzz from the early morning through to the final climb. Participants were cheering each other on, volunteers were in full swing, and supporters lined the start and finish areas. It had the excitement of a major sporting event combined with the warmth of a community fundraiser – truly something special.
Our hotel teams were central to the successful execution of the event too. Whether ‘on the tools’ behind a barbeque, cheering on event participants during marshalling duties, or putting their own physical endurance to the test by participating in the challenge themselves, it proved a great team bonding opportunity for them.
How did the event perform overall, both in terms of participation and fundraising?
We were blown away by the turnout and support. Over 600 participants took part, with more than 80 tackling all four towers – equating to a massive 5,100 stairs. Most importantly, we raised over $173,000 for four remarkable charities, making a real impact for causes that matter.
Can you tell us about the charities that benefited from the event?
The funds raised went to four vital organisations doing life-changing work: the Ovarian Cancer Research Foundation, Friedreich Ataxia Research Association (fara Australia), the Good Friday Appeal, and the Victorian Homeless Fund. We’re proud to support their missions and the positive impact they make in so many lives.
What kind of response did you see from the public and broader community?
The response was overwhelmingly positive. People came from across Australia and overseas – our winner, Wai Ching Soh, even travelled from Malaysia. We also had incredible support from the City of Melbourne, with Lord Mayor Nick Reece joining us on the final climb. It really became a celebration of community spirit and determination.
Over 600 people participated in the event, 80 of those choosing to conquer multiple tower challenges! The event also provided a prime opportunity for our hotel teams to build relationships and ‘community spirit’ with residents of the two residential towers within our precinct, that comprise 3,000 apartments.
What does the success of Towers 4 Change mean for the future?
It’s a strong foundation for something ongoing. This event proved that there’s a real appetite for meaningful, communityfocused challenges. We’d love to see Towers 4 Change become an annual event – and perhaps even inspire similar events in other cities around the world. Planning for similar events in the Gold Coast, Perth and Brisbane is already being considered.
Is there anything else you’d like to share about the journey or the team behind it?
I’d like to acknowledge the incredible work done behind the scenes. Events like this don’t happen without a passionate team, dedicated partners, and inspiring leadership. Andrew Jessop’s original vision guided us, and the entire team rallied to deliver something truly memorable for a great cause.
Towers 4 Change
www.towers4change.com.au
Dorsett Melbourne
615 Little Lonsdale Street, Melbourne
T: (03) 9123 4888
E: info.melbourne@dorsetthotels.com
The Ritz-Carlton, Melbourne
650 Lonsdale Street, Melbourne
T: (03) 9122 2888
E: melbourne@ritzcarlton.com
Andrew & DMEL Team
Lord Mayor
Ferntree Migration
Struggling to Fill Roles?
Visa Solutions for Regional Hospitality Employers
Skills shortages continue to impact the hospitality sector across Australia – particularly in regional areas. For many hospitality businesses, migration pathways offer a strategic solution to attract and retain qualified staff.
Two of the most e ective regional business options are employer sponsorship via the Temporary Skills in Demand (subclass 482) visa and the Skilled Employer Sponsored Regional (subclass 494) visa, both of which can operate under Designated Area Migration Agreements (DAMAs)
What is a DAMA?
A DAMA is a formal agreement between the Australian Government and regional areas, allowing businesses to sponsor overseas workers for a wider range of roles than standard skilled visa programs permit. DAMAs are particularly useful for accessing occupations not on the regular skilled occupation lists and o er concessions around age, English, and salary.
DAMAs in Victoria:
• Goulburn Valley DAMA (Greater Shepparton, Campaspe, Moira)
• Great South Coast DAMA (Glenelg, Southern Grampians, Moyne, Corangamite, Colac-Otway, Warrnambool)
Employers seeking to sponsor under a DAMA must first apply for a Labour Agreement, after which they can nominate workers under the 482 or 494 visa streams, depending on eligibility.
Tips for Employers:
1. Roles must be full-time and meet market salary thresholds.
2. Ensure your business is in an eligible regional area.
3. Job duties should align with the nominated ANZSCO code.
4. Labour Market Testing (LMT) is generally required — advertise for 28 days on approved national platforms (some exemptions apply).
Need Help Navigating the Process?
If you’re a regional hospitality employer struggling to find skilled workers locally, DAMA-based sponsorship may be the answer. With the right guidance, the process can be smooth, strategic, and a game-changer for your workforce.
Contact Ferntree Migration today for expert advice tailored to your business.
3 mistakes Hospitality businesses make at the start of the new financial year
Every year, July 1st brings a wave of change for hospitality businesses: new Award rates, new budgets, and fresh compliance risks. And while most operators have the best of intentions, some common missteps still trip up even experienced venues.
Here are three mistakes hospitality businesses make, and how to avoid them.
1. Applying updated award rates from the wrong date
One of the most common – and costly –errors businesses make at this time of year is applying new Award rates on July 1st, rather than from the first full pay period on or after July 1st.
This year, July 1st falls on a Tuesday. For businesses that pay sta weekly from Monday to Sunday, this means the new rates take e ect on Monday, July 7th. But if you run payroll weekly from Tuesday to Monday, be ready to pay the new rates from July 1st.
Most digital systems won’t automatically apply these new rates for you, so it’s important to check system functionality and be prepared to manually calculate and make the updates. It’s important to remember that updating rates too early could be money down the drain, but updating them too late could open you up to underpayments.
Tanda manages the Hospitality Industry (General) Award, including automatically updating pay rates in line with Fair Work increases and complex overtime calculations.
2. Forgetting to review annualised salaries
Some businesses pay sta a fixed annual salary that bundles overtime, penalty rates, and allowances together, instead of paying them separately each week.
3. Rostering like nothing’s changed
Take this time to review rostering patterns to prevent unnecessary overtime and avoid overstaffing.
These arrangements need to pass Better O Overall Testing (BOOT), ensuring employees are not disadvantaged by the agreement. July award rate increases may put the compliance of these arrangements at risk.
For example, a venue manager on a $67,000 salary may have been better o than the Award last year. But with a 3.5% increase to Award rates, their equivalent pay could now fall short. Without a salary review, this kind of arrangement risks failing the Better O Overall Test and triggering underpayment issues.
Higher minimum wages mean higher labour costs, and many businesses forget to factor this in when setting labour budgets or predicting wage percentages.
Take this time to review rostering patterns to prevent unnecessary overtime and avoid oversta ng.
Better yet, integrate your POS system with rostering tools like Tanda to drill down into your actual sales and make data-driven decisions.
Need a hand getting ready for July 1? Reach out to the team at hospitality@tanda.co.
Keeping Venues Safer, Smarter and More Connected: How Hikvision is Supporting Victoria’s Hospitality Industry
In today’s fast-paced hospitality environment, finding specific footage quickly can make a world of difference, especially when incidents occur. Manually trawling through hours of footage is timeconsuming and inefficient. That’s why safety, security, and seamless venue management tools are essential to running a successful operation. This is especially important in environments like pubs and clubs, where managing high foot traffic, ensuring responsible service of alcohol, and supporting self-exclusion policies are part of daily operations.
Hikvision provides smart solutions that help venue operators run their spaces more smoothly, especially in high-risk situations. These tools make it easier to manage things like underage entry attempts or supporting self-exclusion policies by sending real-time alerts and using automated processes. This means sta no longer have to rely on printed photos or logbooks, which can easily be missed or outdated. Venues can also use a secure shared system to apply exclusion rules across multiple locations, making enforcement more consistent and helping improve safety for everyone. On top of that, Hikvision helps with managing crowds and queues during busy times, creating a safer, more e cient, and compliant environment for sta and guests alike.
As one of Australia’s leading providers of security and AIoT (Artificial Intelligence of Things) solutions, Hikvision has built a strong reputation across Victoria’s hospitality scene. With a comprehensive product range that includes video Security, digital signage, number plate recognition, and more, Hikvision’s VMS (Video Management Software) brings everything together into one integrated,
smart ecosystem. These systems o er more than just security — they provide real-time business insights, operational e ciency, and tools to improve customer engagement.
“We have a strong footprint across pubs and clubs in Australia,” says Jim Makaronis from Hikvision Australia. “We provide AI matrix cameras, digital signage, people counting, and other innovative technologies — all centrally managed through our powerful VMS platform, HikCentral. This unified solution enables venues to make informed, datadriven decisions, streamline day-to-day operations, and respond more e ectively to on-site activity.”
At venues where safety is critical, Hikvision’s technology ensures operators remain in control. For example, our AI matrix cameras can trigger real-time alerts when flagged individuals enter the venue, enabling fast, discreet responses. Furthermore, HikCentral is not limited to desktop use; it also features a mobile application that runs on smartphones and tablets, providing venue operators with instant access to live alarms and events from anywhere within the premises. This mobile capability makes it easier for security teams to stay informed and react quickly, no matter where they are.
A key innovation setting Hikvision apart is AcuSearch — a cutting-edge incident management tool designed for rapid search and retrieval. In seconds, venue sta can identify and track individuals across multiple camera feeds, significantly reducing the time and e ort spent reviewing footage. “AcuSearch allows operators to locate targets across all venue cameras quickly,” Jim explains. “It’s powered by a modern AI algorithm that detects human body attributes and identifies subjects based on a similarity percentage, making search fast, accurate, and highly e cient.”
Tony from Valley Inn Hotel poses with Jim Makaronis
Security is just one piece of the puzzle. Hikvision’s AI-powered people counting cameras also deliver valuable operational insights by tracking foot tra c and patron flow throughout the venue. This information helps operators understand crowd density and manage sta deployment more e ectively—supporting a safer, more e cient environment for both customers and employees.
On the promotional front, Hikvision’s digital signage solutions let venues create impactful, dynamic content that engages customers in real-time. “You can run targeted promotions by time, date, or event — it’s a great opportunity to work with suppliers on strategic campaigns,” Jim says. Hikvision’s LED display options are
especially popular in pub environments, transforming how venues present sporting events, entertainment, and in-house messaging.
Hikvision solutions are designed to be scalable and accessible, making them a great fit for venues of all sizes. “Our HikCentral platform is flexible, so whether you run a single site, a regional venue, or manage multiple locations, it’s easy to scale and adapt to your needs,” says Jim.
Finally, with growing public and industry expectations around privacy, cybersecurity, and compliance, Hikvision ensures all systems are secure and locally managed. HikCentral is backed by multiple global cybersecurity certifications and is
designed to run under the venue’s internal IT infrastructure, o ering confidence that sensitive data and operations are protected. “Security and privacy are absolutely critical in this industry,” Jim adds. “We’ve built our solutions to not only meet but exceed those expectations.”
For more information on Hikvision hospitality solutions, please contact Jim Makaronis via email at dimitrios.makaronis@hikvision.com
La Marzocco’s Future of Coffee Report Reveals How High-End Coffee is Boosting Brand Differentiation and
Customer Loyalty.
Coffee is fast becoming a new metric for luxury – ethically sourced, meticulously crafted, barista-quality coffee experiences have become central to a consumer’s perception of luxury hospitality in 2025.
Australia’s hospitality industry is in a notable transformation period, driven by the rising demand for these premium co ee experiences. La Marzocco Australia’s Future of Co ee Report 2025 acknowledges that specialty co ee is no longer considered a luxury add-on – it has become a strategic necessity for businesses aiming to strengthen brand identity, enhance customer loyalty, and drive sustainable revenue growth.
The report highlights 68% of café owners recognise the pivotal role high-quality machinery plays in delivering consistent co ee and plan to invest in premium equipment throughout 2025. This reflects the growing understanding that equipment is more than just operational, it is instrumental in maintaining quality, e ciency, and consumer satisfaction.
Simultaneously, there is a shift in consumer demand towards ethically sourced co ee, growing 30% year-onyear. This trend underscores a shift in consumer expectations, and a stronger emphasis on sustainability, transparency, and social responsibility within the co ee supply chain.
From boutique cafes to five-star hotels and corporate environments – businesses are increasingly recognising the value of exceptional co ee in shaping consumer perception and loyalty. This acts as an opportunity for hotel groups to reposition co ee, from an afterthought to a central element of the guest experience.
“Co ee can make or break someone’s stay. It’s mission critical to get it right.” –Ben Creek, Director of Food and Beverage (Pacific), Accor
These insights, informed by collaboration with leading industry professionals, reveal three key shifts that are defining the future of co ee in Australia; a pronounced rise in demand for ethically sourced, traceable co ee, increased integration of technology to enhance consistency and reduce manual intervention, and a move toward co ee as a curated, experience-led o ering.
Barry Moore, Managing Director of La Marzocco Australia, articulates the evolving expectations clearly: “In 2025, serving a good cup of co ee is no longer enough – it must be exceptional. Today’s customers are more discerning, and they’re willing to pay a premium for ethically sources, expertly prepared co ee. This demands that businesses elevate both their sourcing standards and service quality.”
Reflecting on this evolution, luxury brands and hospitality venues are embracing more immersive, experience-driven co ee services. Single-origin tastings, latte art workshops, and co ee-based cocktail menus are redefining a broader consumer engagement strategy.
The consumer experience is an everevolving landscape, paralleled by the growth in connectivity. The integration of automation, with connected espresso machines, precision grinders, and workflow management tools has become integral in allowing baristas to prioritise customer interaction, without compromising quality or e ciency.
La Marzocco’s Future of Co ee Report 2025 serves as a timely and authoritative resource for industry stakeholders navigating this evolving landscape.
Connect with the La Marzocco Sales Team at sales.au@lamarzocco.com to explore opportunities to elevate your o ering.
In 2025, serving a good cup of coffee is no longer enough – it must be exceptional.
Purezza Remove single-use bottles from your hotel with Purezza Premium Water
The hotel industry is a large contributor to the global problem of single-use waste. Many hotels guests are aware of this and are increasingly expecting hotels to invest in processes and products that demonstrate a tangible desire to reduce single-use waste. Thankfully, hotel chains around the world are making changes to their supply chain to reduce their impact.
High-quality water, dispensed from mainsconnected water dispensers, is now at the forefront of a more sustainable approach to servicing water in hotels. Thousands of hotels have already transitioned to on-site water dispensing and are realising the cost benefits as well as a reduction in their carbon footprint.
Every single hotel can make a huge di erence.
If the average hotel with 150 bedrooms, one restaurant, one bar and a conference operation removed single-use bottles from their supply chain, this could remove more than 100,000 single-use bottles. Join the movement by removing singleuse bottles from your supply chain today. It’s easy to do and the positive impact on the environment will be substantial. Not only that, the potential cost saving to the bottom line could be the equivalent of more than $150, 000. The time to act is now.
Purezza Premium Water provides highquality, sustainable water dispensing solutions and re-usable bottles that help venues replace expensive, singleuse bottles and eliminate transport and delivery costs. A global provider of freshly dispensed drinking water solutions that has direct supply and distribution in more than 60 countries, Purezza o ers a comprehensive package to help hotels remove single-use bottles from almost any space where beverages are served. This includes solutions for restaurant, bar, in-room, poolside, conference and event areas.
We provide guidance on how to implement dispensing services for venues of any size; from a simple installation for a café or restaurant, right up to a full-scale operation, such as dedicated bottling rooms for multi-national hotel groups. Our bespoke, eco-friendly, reusable bottle range replaces expensive prepackaged water and, in both function and form, provides the ultimate in hygiene requirements whilst simultaneously elevating the user experience for both the venue and the customer.
Choosing alternative water solutions like Purezza, is a giant step towards adopting sustainable practices and achieving a venue’s environmental goals. Our unmatched level of expertise through our core products, complemented by our extensive, multi-national client support and customer service network, guarantees an o ering that is second to none.
Purezza provides a number of benefits to any operator:
Profit opportunity
Purezza is more cost-e ective than bottled water.
Sustainable solution
Replace single-use bottles and eliminate delivery costs with our eco-friendly, reusable serving bottle range.
Superior filtration technology
The quality and taste of our water is important. Our systems use the latest in filtration technology, with equipment designed specifically for high-flow beverage applications.
Multiple applications
Capitalise on solutions across various operations where beverages are served - restaurant, bar, conference and event areas, in-room, and poolside.
Raising Spirits and Vital Funds for the Good Friday Appeal
For generations, pubs have held a special place at the heart of Australian communities. They're more than places for a cold drink — they’re gathering points, storytelling hubs, and trusted spaces where locals unite for causes bigger than themselves. And nowhere is this spirit more evident than in the long-standing partnership between Victorian pubs and the Good Friday Appeal.
This year, the hotel industry once again showcased the generosity and community pride it’s renowned for, raising over $520,000 for the 2025 Appeal — with more still rolling in. It’s a remarkable feat that highlights just how powerful a united community can be in making a tangible di erence.
A Tradition Born at the Bar
The connection between pubs and the Good Friday Appeal stretches back more than seven decades. In 1946, a simple yet brilliant idea was born at the George Hotel in South Melbourne: placing a collection container on the bar to gather donations for The Royal Children's Hospital. The initiative caught on quickly, with the Tanti Hotel in Mornington soon joining the e ort, raising 28 pounds with their first collection drive.
Seventy-eight years later, hundreds of pubs around Victoria, and across the country — continue to be champions for sick children, fundraising through donation tins, ra es, meat tray draws, themed parties, auctions, and more.
Small Towns, Big Hearts
One of the standout stories from our members’ fundraising e orts comes from the tiny community of Boorhaman in northeast Victoria. With a population of just 126 residents, the Boorhaman Hotel raised an astonishing $41,568 — an average of $329 per person. It’s a heartwarming reminder that even the smallest towns can have the biggest hearts.
These stories are the beating heart of the Good Friday Appeal, demonstrating that when communities come together, no contribution is too small, and every dollar counts towards a cause that touches so many lives.
AHA (Vic) and ALH pose at the live Telethon on Channel 9.
Uniting the Industry
In a show of unity and collective pride, AHA (Vic) General Manager Kimberley Malcolm took to the Channel 9 telecast on Good Friday to present a cheque on behalf of the Victorian hotel industry, acknowledging the outstanding e orts of pubs across the state.
“Our members do such an amazing job fundraising for so many charities throughout the year,” Kimberley said. “This year, we pulled together all of their e orts to present the Good Friday Appeal with a cheque of over $520,000 — and there’ll be more to add once all the final totals are counted. It’s a proud moment for our industry.”
AHA (Vic) also congratulated Rebecca Cowan and the incredible team at The Royal Children's Hospital for their tireless work and the vital care they continue to provide to sick kids and their families.
The Good Friday Appeal is one of Australia’s most cherished traditions, and the unwavering support from pubs continues to be a driving force behind its success. It’s a powerful testament to the role hotels play in their communities — not just as venues for a good time, but as gathering places for good causes.
As we await the final fundraising total for 2024, one thing is clear: whether in bustling cities or tiny country towns, pubs with purpose are changing lives, one dollar, one drink, and one good deed at a time.
Victorian hotels lay foundation for Keno success in FY26
Fuelled by stronger player engagement and savvy local marketing initiatives, Victorian hotels have enjoyed solid Keno growth in FY25, setting the scene for FY26 success.
Victoria’s thriving hotel scene emerged as a strong performer for Keno in FY25, building robust momentum as the new financial year approaches.
With a boost in player participation supported by targeted business strategies, hotels across the state have not only expanded their footprint but also raised the bar for Keno performance.
According to Keno National Partnership Manager Luke Harrison, the solid trajectory of Victorian hotels in FY25 is one Keno is eager to build upon in FY26.
“The solid performance from Victorian hotels this financial year highlights their dedication to elivering a top-tier experience for our customers,” Mr Harrison says. “This growth is a clear reflection
of the successful rollout of initiatives designed to boost engagement and enjoyment in the lively, community-driven setting of hotels.
“In recent years, Victorian hotel operators have made significant investments to uplift their venues, from refreshing interiors to enhancing food and beverage options.
“These upgrades have drawn in new visitors and deepened loyalty among regulars, all seeking dynamic and engaging social spaces.
“These collective e orts have driven consistent year-on-year growth in Keno sales, with rising ticket volumes indicating a larger and more active base of players engaging with the game across the state.”
A year on from its launch, Keno’s brand campaign, Together We Play, continues to drive awareness and participation, providing a solid footing for the new financial year.
“With Together We Play, we’re reinforcing the sense of community and shared enjoyment that both Keno and Victorian hotels bring to their guests,” Mr Harrison adds. “At its core, the campaign is about more than just winning, it's about creating moments of connection and fun.”
Mr Harrison says Victoria’s Keno success also stems from players taking advantage of the game’s di erent play options.
“Game options such as the 4 Spot, 5 Spot, and 6 Spot games, larger jackpots, and greater awareness of the Replay
and Bonus features have helped widen its appeal and cater to a variety of player interests,” he says.
Local promotions strengthen Keno’s reach
A key contributor to the growing buzz around Keno in Victoria is the uptake of Local Area Marketing Promotions across hotel venues.
These tailored promotions have played a pivotal role in enhancing visibility, energising in-venue experiences, and building deeper customer engagement.
Thanks to Keno's renewed principal partnership with AHA (Vic), members now benefit from a 50% discount on Local Area Marketing activities – an o er designed to
make it easier and more cost-e ective to run bespoke promotions that drive results.
Highlands Hotel venue manager Shadi Zahr has seen firsthand the positive impact of these local promotions.
“Running Keno promotions at Highlands has been a great success,” he says.
“They’ve helped drive customer engagement and brought a fun, energetic vibe to the venue.
These promotions give us a valuable opportunity to connect with our patrons, reward their loyalty, and create memorable moments for both guests and sta alike.”
These promotions can be easily arranged through each venue's dedicated Business
Development Manager and visiting Keno Connect, a dedicated platform that helps venues build custom campaigns aligned with their local audience and business goals.
Key highlights for AHA (VIC) Members include:
• An exclusive 50% discount on Keno Local Area Marketing activities
• Simple access to Keno Connect for building e ective, tailored in-venue campaigns
• A valuable opportunity to drive foot tra c, engage customers, and increase revenue
Hostplus’ consistent value stands out
In a superannuation landscape that continues to evolve, Hostplus has once again earned national recognition for outstanding value.
The fund has been recognised with Canstar’s Outstanding Value –Superannuation award for the eighth year running. The award reflects Hostplus’ track record of strong investment returns over historical periods, combined with its competitive fees and product features.
These awards are a great reminder of how the right super fund can help support better long-term outcomes for your sta .
1 July 2025: what’s changing and why it matters
Hostplus is committed to helping employers stay informed about upcoming changes to superannuation. Several key updates will take e ect from 1 July 2025.
1. Super Guarantee increase
The Superannuation Guarantee (SG) rate will rise from 11.5% to 12%. That means a direct increase to the amount employers contribute to eligible workers’ super accounts. This is the last legislated increase to the SG rate.
2. Super on government-funded parental leave
The Federal Government will begin paying super on government-funded paid parental leave. This is fully government-funded, so it won’t impact employer costs, and is an important step which aims to reduce the gender super gap.
3. Transfer balance cap increases
The transfer balance cap is a limit on how much super an individual can transfer into a retirement income stream, such as a Hostplus Pension account. From 1 July, this cap will increase from $1.9 million to $2.0 million. While it mostly a ects higherbalance members nearing retirement, it’s a useful figure to be aware of. Individual caps may vary, so members are encouraged to view their personal transfer balance cap through their myGov account.
4. Updated co-contribution thresholds
The Government co-contribution is a scheme that encourages eligible low-tomiddle income earners to make personal (after-tax) contributions to their super. If an eligible member makes a personal contribution, the Government will match a portion of that contribution—up to $500. From 1 July, income thresholds will increase, meaning more employees may become eligible for this bonus boost to super.
5. Contribution caps staying the same
When you contribute money to your super account, there is a maximum amount you can contribute each year at super’s favourable tax rates. These caps are regularly increased to keep them in line with indexation. This financial year, however, the annual before-tax ($30,000) and after-tax ($120,000) contribution caps will remain unchanged.
If you’d like to know more about how these changes might a ect your business or your employees, visit hostplus.com.au/1-july-changes
Why the net benefit matters to employees
When it comes to comparing super funds, net benefit might not be a term you’re overly familiar with. But net benefit is actually the simplest, most powerful way to measure how much value your super fund o ers. It’s the investment return a member receives after fees, costs and taxes have been deducted. Essentially, it o ers a more complete picture of long-term value.
According to SuperRatings, a member invested in the Hostplus Balanced (MySuper) option is $37,406 better o than the industry average across other balanced options over the past 15 years.1 That’s a powerful combination of long-term investment performance and low admin fees.
It’s one more reason employers can feel confident when Hostplus is part of their employee o ering. For more on net benefit, visit hostplus.com.au/net-benefit
1 Comparisons modelled by SuperRatings, commissioned by Hostplus. The outcome shows the average di erence in 'net benefit', a measure of past investment returns after administration and investment fees and costs, transaction costs, and taxes have been taken out. The results compare the Hostplus Balanced (MySuper) investment option with comparable balanced options, for historical periods and with 15-year data available to 31 March 2025. Other fees and costs may also apply. Outcomes vary between individual funds. Refer to hostplus.com.au/ assumptions for more details. Past performance is not a reliable indicator of future returns. Awards and ratings are only one factor to consider when choosing a super fund. Visit hostplus.com.au/awards for awards criteria and disclaimers.
This information is general advice only and does not take into account your personal objectives, financial situation or needs. Consider the relevant PDS and TMD available at hostplus.com.au before making a decision about Hostplus.
Issued by Host-Plus Pty Limited ABN 79 008 634 704 as trustee for the Hostplus Superannuation Fund ABN 68 657 495 890.
The Wild Geese Hotel is a vibrant Irish bistro and bar nestled in Brunswick. Now home to Melbourne’s iconic Celtic Club, it’s a welcoming spot known for warm hospitality, hearty food, and a lively social scene. Under the direction of Chef John Paul Dargan, the menu brings together classic Irish comfort dishes with a modern twist — from slow-cooked roasts to flavour-packed flatbreads and fresh seasonal specials. Popular weekly events like Steak Night, alongside live music, trivia, Irish dancing, and sports screenings, make it a true community favourite. With inviting interiors, a spacious outdoor area, and a friendly, relaxed atmosphere, The Wild Geese is ideal for a casual lunch, after-work drinks, or a great night out.
If you like your music loud, your cocktails strong, and your beers ice-cold, The Fitzroy Beer Garden is calling your name. Tucked into the heart of Melbourne’s inner north, this local favourite knows exactly how to deliver good times without overcomplicating it. No 40-page wine lists here — just the drinks you love, served fast and fresh.
It’s a place that champions the up-and-coming, the new and exciting, and the simple pleasure of savouring great food with even better company. Trivia nights get loud, DJs take over on weekends, and some of the biggest events and club nights this side of the river keep the dancefloor moving all year round. And yes — it’s dog friendly. In fact, they highly recommend you bring your four-legged mate along for the ride. Whether you're after a lazy Sunday session in the sunshine, a midweek trivia challenge, The Fitzroy Beer Garden is built for your preference.
Newborough Hotel is the kind of pub where everyone feels like a regular. With a family-friendly bistro, lively public bar, relaxing beer garden, and a function room ready for any celebration, it’s a community hub in the heart of town.
The pub’s just upped its game with a brand-new tap line-up — 11 frothy favourites ready to pour all weekend long. There’s always something happening, from Friday night ra es supporting local charities to live music every weekend and all the footy action on the big screens. UFC fans aren’t forgotten either, with major events playing live in the bar.
Open for lunch and dinner Tuesday to Sunday, Newborough Hotel is your go-to for great food, cold drinks, and good company.
Tucked beneath the towering North Geelong smokestack inside the iconic Federal Mills precinct, 1915 is a venue unlike any other in the region. Housed within a beautifully restored century-old boiler house, this striking space breathes new life into local history while offering a bold, contemporary setting for every kind of gathering.
From intimate dinners and long table lunches to weddings and cocktail parties for up to 500 guests, 1915 is as versatile as it is memorable. Every visit carries the pulse of the past, seamlessly blended with modern hospitality and warm, welcoming service. A true destination venue, 1915 continues to set the standard for unique and unforgettable events in Geelong’s north.
54 Hopkins St, Footscray VIC 3011 (03) 9428 2307
If you’re after big energy and even bigger tap lists, Moon Dog Wild West in Footscray is the place to be. Spread across three lively levels, this sprawling venue is home to a jaw-dropping 100 taps, a mechanical bull, pool hall, balcony, and a stage built for epic nights out.
With six function spaces — including two fully private rooms catering for 8 to 350 guests — it’s the go-to destination for birthdays, milestone celebrations, bucks and hens parties, weddings, corporate events, and just about any excuse to gather. Whatever your vibe, Moon Dog Wild West delivers a fun, laid-back, and unforgettable experience every time.
