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CONTENTS

President’s Message

What’s Changing for Victoria’s Pubs

Raising the Bar on Customer Service

On Tap Again: Yack’s Bottom Pub Reborn

Redefining Sustainable Luxury in Australia’s Cultural Capital

Quality Hotel Parklake is a Home Base for The Region

Understanding Excellence with The Matador Hotel

Electricity or Gas? The Combi Oven a Professional Kitchen Needs

KENO Wins Mark a Successful Year for Victorian Hotels

Victoria’s King of Cool: United Refrigeration Still Leading the Way

A Q&A with Suntory Oceania

Shaping the Future of Hospitality: Inside ‘Drinks With’

Supplying Excellence: Inside Two Venues Supported by Chef’s Hat

How the Broncos Leagues Club Improved Payroll Efficiency and Labour Forecasting

achinery Breakdown Insurance: Why It Is Important

Four Pillars Joins AHA (Vic) Through Landmark Partnership with Lion Australia

AHA (Vic) Partner Directory

PRESIDENt’s message DAvid canny | president

Sometimes I may be accused (quite fairly) of banging on about the importance of pubs to their customers, staff, suppliers, neighbourhoods, and communities.

The work every operator does to support those around them amazes me every day. While flicking through the last edition of this magazine, I can’t help but smile when I read about our Foundation presenting a cheque for $520,000 to the Royal Childrens Hospital, alongside ALH presenting their own cheque for nearly $24,000. This is quite public giving, but sometimes it needs to be.

I am sure our knockers have no appreciation for the vouchers you give for the trivia night, the bottle of wine to raffle for the kinder, the karma keg donating funds to support a local who needs a bit of a hand.

Add to that the contributions to the local sports club, the free room hire for the community group to meet, and the place to simply gather to feel a sense of belonging.

I draw your attention to the adjoining article by Matt Dawson on promoting the wonderful things you do.

Corporate Partners are so much more!

And while flicking through the Hotel Today, what else struck me was just how lucky we are to have the corporate partners we do. Offering advice, deals and solutions for operational challenges. It is quite incredible.

I ask you to look to those partners who support our industry association. They understand that we are better together.

Simply, to give them an opportunity to quote, or meet with them so they can better understand your business, and you theirs. This will ensure the strength of the AHA to continue to promote and protect your livelihoods and investments.

The articles in this magazine and the Partner Directory are the perfect places to start.

Events

We have received some great feedback on new events we have been holding such as the “Drinks with Series”.

Looking ahead we have the HospoFuture Leaders Conference, Women in Hotels, and the Hospo Future Expo. All of these on top of our existing events and training programs.

Please share the info with key staff and the future of our industry –they will love the engagement and I will guarantee your return on investment.

On a personal note, and on behalf of you, I want to thank Paul Stocks who has stood down as Chair of the Hotel Care Foundation. Paul has been an Executive Board Member and Treasurer and remains on our council. I thank him for his outstanding service to the Association.

David Canny President Australian Hotels Association (Vic)

Cheers to Charity: A Revitalised Push to Unite Pubs for a Purpose

Victorian pubs are more than places to eat, drink and socialise, they’re the heart of their communities. Now, through Cheers to Charity, we’re inviting every publican to turn that local impact into lasting change.

AHA (Vic)’s Cheers to Charity campaign will be an ambitious statewide effort to unite pubs and their patrons around a shared goal: raising $1 million for charity in 2026.

This builds on the trusted role of pubs as local community hubs, offering venues a streamlined way to participate in collective giving while showcasing the social good our industry delivers every day. Partnering with a select group of public health and community organisations, AHA (Vic) will manage the program endto-end, ensuring maximum impact for every dollar donated.

The campaign will see donation opportunities embedded in venues in a way that feels natural and welcoming: branded tins on counters, customer round-up options via BPOS systems, and venue-level digital and print materials to help tell the story. Patrons will be invited to contribute as part of their usual visit, turning everyday moments into acts of generosity.

For AHA (Vic) members, Cheers to Charity delivers significant visibility and value. Every participating pub will be featured on a central campaign website, included in social media activations, and receive a custom end-of-year media package highlighting the collective impact. The initiative simplifies charitable engagement, offering a single, trusted channel managed by AHA (Vic) on behalf of its members.

Just as importantly, it strengthens our broader advocacy. At a time when social licence and public perception matter more than ever, Cheers to Charity demonstrates that Victorian pubs are stepping up, not just as employers and vital economic drivers, but as change agents in the community.

Whether your venue is big or small, regional or metro, together, we can show what’s possible when an entire industry rallies behind a single cause.

With every pot poured and every dollar raised, we can prove once again that Victorian pubs are stronger together.

Matt Dawson General Manager of Corporate and Public Affairs

CEO’S UPDATE PADDY O’SULLIVAN

The past few months have seen some major advocacy wins for our industry. These wins are proof that when we speak with a united voice, we can shape policy that reflects the realities of running a pub or hotel in Victoria.

First, our longstanding position on gas use in pubs and hotels has been formally recognised by the Victorian Government. Thanks to sustained advocacy from AHA (Vic), the Government has agreed to sensible exemptions for the sector under the state’s gas transition plan. Existing venues will not be forced to electrify, and like-for-like gas appliance replacements will be permitted during refurbishments or when equipment reaches end-of-life. New pubs on brownfield sites with existing gas connections can continue to use gas, while those on greenfield sites approved before 2027 are also protected. This outcome ensures that practicality, cost, and performance remain at the forefront of future planning decisions.

Second, we welcomed the Government’s announcement that Section 52.27 of the Liquor Control Reform Act will be abolished in a long-overdue red tape reduction. For too long this provision created duplication and delays for venues seeking planning and liquor approvals. Its removal simplifies the process, reduces costs, and clears the path for faster venue upgrades. This is a regulatory reform that AHA (Vic) has consistently championed, and one that will benefit members across the state.

Third, the Government has also confirmed permanent outdoor dining reforms, committing to ongoing support for Covid-era parklets and footpath trading where practical and supported by local planning. This change recognises the success of outdoor dining in revitalising precincts and improving patron experience and will allow operators to plan with greater confidence and stability.

Finally, AHA (Vic) continues to engage with the Federal Government on the upcoming Australian seafood country-oforigin labelling scheme, set to come into effect in 2025. While we support consumer transparency, we’re advocating for a practical approach tailored to our sector. In particular, for venues with seasonal menus or rotating suppliers. We’ve raised the importance of flexibility in signage, digital compliance options, and the need for clear, centralised guidelines well in advance of implementation.

Each of these developments reflects the value of strong, consistent advocacy, and our commitment to keeping Victorian pubs and hotels viable, vibrant, and future-focused.

Cheers,

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

Licences, Laws, and Late Nights: What’s Changing for Victoria’s Pubs

Beneath the surface of our vibrant industry lie many challenges that publicans from every corner of the state share in.

From regulation to red tape, hiring to upskilling, costs to inflation – keeping the doors open, the beer flowing and the meals coming is something that requires a keen sense of dedication, patience and above all else, passion.

While some factors, such as cultural change and diversifying drink and food choices, are matters for the industry to adapt to and influence, there are core issues that AHA (Vic) can, and does, engages on to make it that bit easier, and fairer, to run a venue.

Rules and regulations are crucial for ensuring the pub remains what it truly is –the safest place anyone can have a drink.

However, as all publicans know, some processes and paperwork seem to only cause headaches while doing little to create positive outcomes.

And sometimes, the best way to address these issues is through a conversation, preferably at a pub.

Last month, AHA (Vic) CEO Paddy O’Sullivan did just that, sitting down with the Hon. Enver Erdogan, Victorian Minister for Casino, Gaming and Liquor Regulation, at Melbourne’s iconic Elephant and Wheelbarrow pub.

Prior to entering Parliament, Enver practiced law at Maurice Blackburn and served as a local councillor.

He has always been a staunch defender of community, prioritising fairness and equality.

And even though he may be a cardcarrying member of the Collingwood Football Club (which is up to the discerning reader on whether to hold that against him or not) his passion for bettering our state has always shone through.

Increasing discussions between AHA (Vic) and Government helps bridge the gap between policy and the practical realities faced by publicans – ensuring that we can continue promote a strong future for Victoria's cherished pub culture.

As part of this conversation, Paddy wanted to gather a greater understanding of what the Government’s priorities are in

the pub and hospitality sector over the next year, along with gathering a personal understanding of what drives Enver in this space.

Paddy: “Firstly, can you tell us what the pub means to you?”

Minister Erdogan: “For me, and I think many other Victorians, pubs are a key component of our social life. Somewhere to watch the game, catch up with friends, enjoy great food, or celebrate a special occasion. Most of all, they’re familiar, local places where people come together. And you don’t have to be a regular to appreciate the role they play in connecting communities.”

Paddy: “What are the big issues you’ve heard from publicans since taking the portfolio?”

Minister Erdogan: “What I hear most frequently are frustrations about how long it can take to process a liquor licence. I know historically applicants have had issues with delays and how complex applications can be.

That’s something we’ve already started to address. Processing times have improved – and continue to come down. I want to see that continue.

This year we have started to modernise the licensing application process – we’ve improved the website and expanded the range of online forms. We’re making it easier for applicants to track and manage applications, which means shorter turnaround and processing times.”

Paddy: “Over the next 12 months, what are the priorities for the Victorian Government with regards to the state’s pub/hospitality sector?”

Minister Erdogan: “This Government has always backed Victoria’s pubs and

hospitality venues because we understand how important they are to our state’s culture, economy, and history. We’ve made some real changes to support the sector. We’ve updated our late-night liquor laws to better reflect how people live and socialise today, and support Melbourne’s vibrant nightlife.

And as of 1 July, we’ve removed the requirement for a separate planning permit for businesses to serve liquor. This is a sensible change that cuts red tape and supports jobs and economic growth by allowing businesses to get started sooner – one process, not two. Businesses could open up to 6 months earlier and save up to $7,000 in costs.

We’re also making permanent the pandemic-era changes that allowed outdoor dining without a planning permit, giving venues more flexibility to serve customers and use underutilise space like footpaths and carparks. Protections around amenity, noise, and trading hours remain in place – but important businesses won’t have to prove the same thing twice.

Over the next year, I want to build on that momentum. Ensuring it is as easy as possible for responsible operators to open or expand venues, and that our rules are modern and fit for purpose. I’ll continue working closely with my colleagues to make sure our approach to regulation

helps, rather than hinders Victoria’s vibrant sector.”

Paddy: “What is the value of having a strong industry and Government partnership?”

Minister Erdogan: “Strong partnerships are essential, whether it’s one-on-one with a local operator, through peak bodies like the AHA, or more formal consultation channels. Regular engagement helps build trust, identify issues early, and shape practical reforms. When government and industry work together, we get better outcomes – not just for venues, but for workers, patrons and the wider community.”

Our main goal is always to support our members and the industry – a core element of this approach is to work with Government and stakeholders to ensure a thriving and sustainable future for Victoria's hospitality sector.

As such, AHA (Vic) will be increasing its public advocacy as a point of priority, directly supporting publicans, pubs, employees, and the nearly half a million Victorians who walk through their doors each week.

Minister Enver Erdogan and Paddy O'Sullivan in conversation

MEMBERSHIP UPDATE

Kimberley Malcolm

General Manager – Member Experience & Compliance

It’s Not Just a Pot and a Parma: Raising the Bar on Customer Service

Let’s be honest: there’s nothing quite like knocking off work and heading to your local for a cold one. The friendly banter, the familiar faces, the unmistakable smell of parma and chips wafting through the air— our pubs are institutions, deeply embedded in our culture.

But here’s the kicker: while we are known for our laid-back charm, when it comes to customer service in pubs, we may still have a thing or two to learn—especially from our friends across the Mediterranean. Think Italy, Malta, and Greece—places where hospitality isn’t just part of the job, it’s part of the soul

I recently returned from 6 weeks long service leave and ate and drank my way through the Mediterranean – boy, that is the gold standard when it comes to customer service. Every interaction felt special, every interaction felt like I belonged.

Athens, Greece

So, what are they doing right over there? And what can the great pub scene here in Victoria take on board?

MEDITERRANEAN GOLD STANDARD

Walk into a family-run trattoria in Rome or a sun-drenched taverna on a Greek island, and you’ll be treated like royalty—even if you're just ordering a beer and a bowl of olives. It's not forced. It's not scripted. It’s genuine hospitality

In Italy, waiters remember your name and your drink order after one visit. They care if your food's hot, if your wine glass is full, and if you're having a good time—not because they have to, but because it’s how they were raised. Service isn’t rushed; it’s an experience.

In Malta, you’ll find bartenders who act more like hosts, checking in, offering local recommendations, and occasionally shouting you a free snack—just because. Maltese culture blends British pub traditions with Southern European warmth, and the result is a style of service that’s both relaxed and refined.

And then there's Greece, where you can expect to be welcomed like a long-lost cousin (literally, because they all know someone in Melbourne!) Want to sit for hours over a single glass of ouzo? No worries. You might even end up with a complimentary dessert or a handshake from the chef. It’s not about turning tables—it’s about building relationships

THE PUB CHALLENGE

Back home, we’ve got some cracking venues, no doubt about it. I couldn’t wait to get back to the pub! But sometimes the service can feel like an afterthought— transactional, impersonal, rushed. And that’s a shame, because pubs are where community is built. When the service is spot-on, everything else lifts: the atmosphere, the food, the drinks, the return business.

We’re not saying every staff member needs to become your best mate—but a smile, a bit of banter, and a genuine check-in go a long way. Just like our Mediterranean mates, we should be aiming for service that makes people want to linger, not just order and leave.

HOW WE CAN LIFT THE GAME

Here’s the good news: pubs have all the ingredients. We’ve got friendly people, good food, cold beer, and a killer pub culture. We just need to dial up the human touch.

Here are a few takeaways we can borrow from the Med:

• Train staff to care, not just serve. Knowledge can be taught. Warmth can be encouraged.

• Encourage slower service—but in the right way. Make customers feel welcome to stay, not pressured to move on.

• Add a personal touch. Remembering a name, a favourite beer, or even just greeting someone properly changes everything.

• Reward hospitality. Give staff the time and support to build rapport, not just pump out orders.

FINAL SHOUT

At the end of the day, great service isn’t about fancy uniforms or memorised spiels. It’s about making people feel like they belong. If Italy, Malta and Greece have taught me anything, it’s that hospitality is an art—and a pleasure

So next time you’re behind the bar or managing the floor, channel a bit of that Mediterranean magic. Pour that beer with pride, crack a joke, and maybe—just maybe—offer a little bowl of something on the house. Your punters won’t forget it!

Barcollo, Ortigia, Italy

Barcollo, Ortigia, Italy

Chania, Crete

Golden Beach, Paros, Greece

Catania, Italy

Catania, Italy

FEATURE

ON TAP AGAIN: YACK’S BOTTOM PUB REBORN

By Matt Dawson

In the picturesque Victorian High Country, nestled in the historic gold-rush town of Yackandandah, a beloved icon is stirring back to life. The Yack Hotel, known to locals as "The Bottom Pub", has reopened its doors, thanks to the vision and investment of four young hospo professionals who’ve swapped city life for country charm.

But this is no ordinary pub revival. It’s a case study in regional regeneration, a blueprint for venue revitalisation, and a reflection of a broader shift taking root across Victoria: the growing appetite for quality, experience-led hospitality beyond the urban fringe.

The new custodians of the Yack are hospitality lifers: Executive Chef Dale Kemp, partner Brittany Hart, and hospo pros Jackson Cartwright and Sian Haycock. Their resumes span Melbourne’s Yolk Group and some of the city’s most popular venues, but it’s in Yackandandah that they’ve chosen to open their first pub and build something enduring.

“We’ve been visiting Yack for years and always had our hearts set on living

here,” Dale explains. “Since we arrived we've fallen in love with the town even more - the pace, the people and its strong sense of community. The locals have been so invested in the refurb journey, welcoming us with open arms. And we can't wait to do the same to them.”

Their story mirrors a growing movement across Victoria: hospitality professionals, armed with experience, vision and grit, seizing the chance to reshape regional venues, not as replicas of inner-city hotspots, but as authentic expressions of place.

Built in 1868 to serve Yackandandah’s gold miners, the pub has long been a cornerstone of the town. And in its latest chapter, heritage takes centre stage. The team has embraced a “restoration over renovation” ethos, retaining the venue’s original brickwork, period plasterwork, and even repurposing reclaimed redgum from a farm just down the road.

At the heart of the venue sits a horseshoe-shaped bar crafted from that same red-gum and a communal table made from a 500-year-old tree, gifted by a neighbouring farmer. “We're not trying to overdo it. Just give the town a country pub it can be proud of,” says Brittany. “One that locals love and visitors feel

lucky to stumble across.”

The interior design is warm and nostalgic, with earthy tones, tartan carpets, and roaring fireplaces anchoring the bar and dining room. It’s a masterclass in balance: classic, but not kitsch. Updated, but not overdone.

For Dale, the food philosophy is simple: comfort, quality, and community.

“We're keeping it honest. Expect local ingredients alongside classic pub fare, alongside ever-changing specials we can have fun with.”

On the menu: elevated pub staples like chicken parmigiana with smoked ham and vodka sauce, slow-cooked beef brisket and cheddar ale pot pie, venison and speck ragù, and local ribeye from the nearby Mitta Valley. The desserts are equally grounded in place, think sticky toffee pudding with Rutherglen muscat and skillet cookies served warm.

Crucially, the menu reflects the team’s background in high-end Melbourne kitchens, but it wears its credentials lightly. This is food for locals, not food to impress Melbourne reviewers. And that’s precisely the point.

Behind the bar, the same ethos applies. Jackson Cartwright has curated a drinks list that leans heavily into northeast

Victoria’s booming craft and wine scene. Beers from Bright Brewery and Bridge Road Brewers sit alongside wines from Beechworth and Rutherglen. Local spirits from Backwoods Distilling Co. feature prominently on the cocktail list, and yes you can still get a Carlton Draught on tap.

The result? A bar that feels proudly regional, but broadly appealing. A vital balance for any publican serving a mix of locals and tourists.

For the industry, the Yack Hotel story is one of renewal and relevance.

At a time when many regional venues face staffing challenges, capital constraints, and shifting demographics, the Yack team offers a model for resilience: young talent willing to

embed themselves in community, drive standards from the ground up, and reimagine what a country pub can be without losing sight of its soul.

With outdoor space designed for live music and sport screenings, winterready chimineas, and summer-ready shade, the venue is poised to become both a tourist stop and a community anchor. Accommodation offerings upstairs will launch in the warmer months, opening the door to overnight guests and extended stays.

Strategically, the Yack is also smartly positioned, just a short drive from Beechworth and en route to Bright and Albury. For the High Country tourism economy, its rebirth is more than just one pub reopening: it’s a new reason for travellers to stop, stay and spend.

At its core, the Yack Hotel relaunch is a celebration of everything country pubs do best: they connect people, feed families, mark milestones, and build memory into place.

The new team doesn't just aim to run a business, they want to become part of the fabric of the town. And in doing so, they’re reminding us why the Victorian pub remains one of the most vital and versatile institutions in our hospitality landscape.

The landmark opening of 1 Hotel Melbourne, the mission-driven luxury lifestyle brand founded by hospitality visionary Barry Sternlicht, marks the brand’s long-anticipated debut in Australia, redefining the future of luxury hospitality in the heart of one of the world’s most forward-thinking cities.

Developed in partnership with Melbourne-based developers Riverlee, the hotel is set along 220 metres of uninterrupted Yarra River frontage in the revitalised North Wharf precinct. The building is a celebration of Melbourne’s storied past and a blueprint for a more sustainable future, brought to life through biophilic design principles and a commitment to living in harmony with nature. The hotel is designed to foster connection, creativity, and community, buzzing from day to night with chef-led dining, wellness experiences, and a dynamic lineup of events —from sound baths and DJ sets to zero-waste cocktail workshops.

Design Shaped by Nature and History

At the heart of the hotel’s design is the site itself: the historic Seafarers wharf, in continuous use since 1855. Its centrepiece is the heritage-listed Goods Shed No. 5. Originally built in 1895, the shed was once a vital part of Melbourne’s maritime economy, processing massive amounts of cargo before falling into disuse in the 1970s. More than 2,000 original elements

have been salvaged, catalogued, and reincorporated, including bluestone pavers, steel trusses, timber doors, and window frames. The adjacent Malcolm Moore crane, a 1942 industrial relic and the last of its kind in Victoria, has been restored and repositioned as a sculptural tribute to the area’s shipping past.

From the moment guests enter 1 Hotel Melbourne’s soaring lobby—anchored by a dramatic rock wall constructed from split-faced granite, an industrial by-product that echoes Victoria’s coastal geology, they are immersed in a story of regeneration and renewal. Reclaimed timber is a defining feature, with more than 4,500 square metres (the equivalent of 18 tennis courts) used in the hotel. The reception desk is made with repurposed elm trees from Melbourne's Metro Tunnel works. In the lounge, decommissioned railway bridges were transformed into a sweeping staircase. In the signature restaurant, From Here by Mike, the original support beams from the Goods Shed have been repurposed as dramatic portals. Throughout the property, more than 7,000 plants bring Victoria’s biodiversity indoors, reinforcing the hotel’s biophilic approach.

The hotel features 277 tranquil guest rooms, including 36 suites. Floor-toceiling windows frame skyline or Yarra River views. Guest rooms feature walls made from discarded railway sleepers across Victoria and New South Wales.

Guest room door numbers are displayed on reclaimed timber panels crafted from original subaquatic piers salvaged during the site’s wharf restoration, featuring distinctive marine worm markings and accented with preserved moss above and below.

In addition to the rooms and suites, 1 Hotel Melbourne offers 114 hotelbranded homes. Residents in these luxury, waterfront homes will enjoy exclusive services such as chef-catered private dinners and in-residence spa treatments. The crowning jewel is the 18th floor penthouse designed by Riverlee founder Clement Lee OAM, in collaboration with Fender Katsalidis. Residents have access to a private outdoor terrace, lounge, library, and dining space with sweeping views of the river and the skyline.

The debut of 1 Hotel Melbourne also marks the launch of Regeneration: The Art of Renewal, a site-specific art program curated for the property by One Design Office in collaboration with DarkLab, a subsidiary of the Museum of Old and New Art (MONA). The collection brings together Indigenous and contemporary perspectives on resilience, culture, and environmental healing through reclaimed and natural materials. From suspended glass eel forms to towering plant-infused concrete sculptures, it’s a sensory journey.

River Penthouse Suite

Dining and Celebrations, Reimagined

1 Hotel Melbourne’s food and beverage experiences are guided by the same philosophy that defines the property itself. Every detail—from the sourcing of ingredients to the design of the spaces— has been carefully considered to nourish guests and respect the planet.

From Here by Mike, the signature restaurant, marks the first hotel collaboration for renowned Australian chef Mike McEnearney, the force behind the acclaimed Sydney restaurant, Kitchen by Mike and the author of two celebrated cookbooks. Known for his producedriven cooking, low-waste approach, and menus that champion hyper-local sourcing, McEnearney has built a reputation for food that connects people and place.

Additional venues at 1 Hotel Melbourne expand on the brand’s approach to

conscious hospitality. Crane Bar & Lounge serves up botanical cocktails made with locally distilled spirits and a soundtrack of live DJ sets. Neighbours Café is a light, plant-filled space for barista-made coffee, nutrient-dense meals, smoothies, and power-packed energy shots. Upstairs, there’s a cocktail bar hidden away on the first floor that trades in word-of-mouth magic. It’s the kind of speakeasy-style place you hear about from a friend, where artfully crafted cocktails, elevated bites, and spontaneous conversations create a night to remember.

1 Hotel Melbourne is also set to become a go-to destination for gatherings that are both beautiful and low-impact, with over 1,000 square meters of flexible event space. The riverside Seafarers Event Space accommodates up to 900 guests and features expansive river views and cutting-edge AV capabilities. Additional

meeting suite, including a boardroom and lounge, can be used individually or combined for larger functions. Spaces have been designed using biophilic principles and daylighting strategies, with reclaimed materials and lush greenery. The thoughtful programming includes locally sourced catering menus and zerowaste event planning in collaboration with the in-house sustainability team. The Certified Sustainable Gatherings program ensures each event aligns with 1 Hotels’ sustainable mission.

Immersive by Nature

1 Hotel Melbourne’s signature programming invites guests to connect deeply—with the city, with nature, and with themselves. The curated Calendar of Happenings touches nearly every facet of the guest experience, from wellness and fitness to food, art, and culture. Days are filled with moments of movement and mindfulness—sunrise

Chef Mike focuses on hyper-local sourcing in his menus

river runs, guided breathwork, tarot card readings, and experiences like a DIY salt-blending workshop. In the evening, the energy shifts with full moon sound healing sessions, seasonal tastings, wine and cheese pairings, and cocktail events that spotlight local makers and ingredients.

Wellness is woven into every element of the 1 Hotel Melbourne experience. At the heart of the offering is Bamford Wellness Spa, created in partnership with Carole Bamford, a pioneer in organic, sustainable, and holistic living. The spa offers a range of all-natural treatments,

as well as a stunning wellness area with an indoor pool, sauna, steam room, and a jacuzzi-style spa.

Guests also have access to The Field House Gym, a state-of-the-art fitness centre outfitted with cutting-edge equipment, personal trainers, and a variety of movement and mindfulness experiences including yoga and meditation. The gym features locally sourced timber, Troldtekt acoustic panels made from certified wood, and Danish cement—materials selected for durability, performance, and low environmental impact.

1 Hotel Melbourne

9 Maritime Place, Docklands VIC 3008

For more information, visit www.1hotels.com/melbourne or follow @1hotel.melbourne.

“The opening of 1 Hotel Melbourne marks a powerful moment for our brand as we expand in the Asia Pacific region,” says Barry Sternlicht, 1 Hotels Founder and Chairman of Starwood Hotels.

“As we grow our global footprint, we’re focused on markets that reflect our values—places where nature, culture, and innovation converge in meaningful ways.

Melbourne is a city that not only understands the importance of sustainability, it celebrates it.”

“At 1 Hotels, we’ve always believed that true luxury is rooted in purpose, impact, and authentic experiences,” said Raul Leal, CEO of Starwood Hotels. “1 Hotel Melbourne brings sustainability and style into harmony, with a focus on wellness, local connection, and day-to-night programming that creates a tangible sense of place. From the moment you arrive, you feel like you’re part of the city.”

“Through our partnership with 1 Hotels, we have reimagined this heritage waterfront site into a sustainable luxury destination that honours Melbourne’s maritime past while setting new benchmarks for environmental stewardship,” says David Lee, Development Director at Riverlee.

“This project perfectly embodies Riverlee’s commitment to creating visionary developments that respect our city’s past while building for its future.”

FOR THE REGION

MORE THAN A HOTELQUALITY HOTEL PARKLAKE IS A HOME BASE

LEARN ABOUT THIS HYPER LOCAL AND HYPER SPEED REFURBISHMENT.

General Manager Akash and Front Office Manager Elisha

Located in the heart of Shepparton, opposite the beautiful Victoria Park Lake, you’ll find accommodation institution

Quality Hotel Parklake. Having opened in 1962, this hotel has seen and reflected the significant growth of the the greater Shepparton community.

A one-stop shop for business and community groups, Parklake boasts 97 rooms and suites, multiple function rooms and meeting spaces, a full-service restaurant and bar, gym, indoor pool, and sauna. Yet, with over six decades of history, Parklake was beginning to reflect the passage of time.

The Parklake team embarked on an ambitious refurbishment goal, keen to reflect their dedication to excellence and five-star service.

We hit the road to see the recent upgrades in person, and talk to General Manager, Akash Sharma, about the experience of refurbishing utilising local personnel and materials.

Akash, talk to us about Parklake’s recent restaurant refurbishment.

The restaurant refurbishment was something really close to our hearts. In just 13 days, we transformed the space completely — from flooring and stonework to walls, columns, and lighting. It was a full facelift, done with incredible precision and care.

We worked exclusively with local trades and suppliers from the Greater Shepparton region, and where we could, we opted for Australian-made furniture and finishes. Every detail has been carefully considered,

even the stone at the bar was designed and crafted by a Shepparton local.

What an outcome! How have you reflected on the result of these speedy but significant changes?

Now we have a space that feels luxurious the moment you walk in, while retaining the cozy, inviting energy our guests have always loved. Booth seating adds a sense of intimacy, and the design flows naturally between relaxed dining and something a bit more elevated.

What I’m most proud of is how the team pulled together to make it happen. We had to think creatively to maintain operations during the refurbishment — adapting quietly and effectively behind the scenes so that the guest experience was never compromised. It

was a genuine team effort, and it showed in the service we continued to deliver.

Surely the works to upgrade all the rooms took longer than two weeks?

Yes, with a building that has been around since 1962, we took a slower and more considered approach over the past two years to complete a full refurbishment of all 97 rooms. Now, we’re proud to say each room has been thoughtfully updated with a focus on guest comfort and luxury — blending modern finishes with timeless style.

From deluxe rooms to our premium Grand Studios and Grand Apartments, we’ve created spaces that offer some of the most generous room sizes in town — ideal for both business and leisure travellers. A big part of the refurbishment process was balancing contemporary upgrades while preserving the soul of a property that’s been welcoming guests for over 60 years.

Parklake has become a home base for many business travellers in Shepparton and the surrounding regions. We spoke

with Front Office Manager, Elisha Antunov, to understand more.

It’s more than just location that keeps them coming back. We’ve built real relationships with our regulars. They know when they walk through our doors, they’re not just another check-in — they’re remembered, welcomed, and looked after.

Our central location, flexible accommodation options, and the familiarity we offer make a big difference. Many of our corporate guests return week after week, month after month,

I WOULD LIKE TO SAY AND HAVE ALWAYS BELIEVED IN “YOU DON’T BUILD A GREAT HOTEL WITH BRICKS — YOU BUILD IT WITH PEOPLE WHO SHOW UP EVERY DAY READY TO CARE. THAT’S WHAT MAKES OUR PARKLAKE SPECIAL, AND I’M PROUD TO BE PART OF THAT STORY”

because we’ve created an environment that feels consistent, reliable, and comfortable — a place where they can focus on work but still feel at home.

Akash, it’s clear that connection to your guests and the wider community is at the heart of everything you do. How do you engage with the wider community in Shepparton?

Community connection is a big part of who we are at Parklake. We proudly support local sporting clubs like the Shepp Swans,

Shepparton United Soccer Club, and the Shepparton City School Soccer Club — helping create pathways for young talent to rise and thrive.

We also work closely with local schools and TAFEs through work placements and apprenticeships, helping students see the real-world value of a career in hospitality.

As part of the Copulos Group, we’re honoured to support initiatives like the Biggest Blokes Lunch in Shepparton, raising awareness and funds for prostate cancer. It’s something we’re really proud to be part of each year.

Such great initiatives, it’s always amazing to note the many ways in which

accommodation properties embed themselves in their local communities. Now to Parklake, what do you love about the property and team?

Parklake has a certain magic. You can feel it when you step into the restaurant and see familiar faces returning time and again. Our team cares deeply — about each other, about our guests, and about doing their best every single day. I’m genuinely proud to work alongside such a committed and talented group of people.

Quality Hotel Parklake

481 Wyndham Street, Shepparton (03) 5821 5822 parklake.com.au

UNDERSTANDING EXCELLENCE WITH THE MATADOR MOTEL

HALL OF FAME INDUCTEES AFTER WINNING MOTEL OF THE YEAR AT THE VICTORIAN ACCOMMODATION

AWARDS FOR EXCELLENCE THREE TIMES.

The Matador Motel is located in the heart of Sale, known for creating memorable and comfortable guest experiences, it's no surprise they won the Motel of the Year category at the Victorian Accommodation Awards for Excellence in 2022, 2023 and 2024.

Family owned and operated, the Australasian Hospitality Group (AHG) is built on the promise of providing the very best regional motel experience in Australia. This promise has rung true since the AHG took over the Matador in 2016. Now one of four locations, each property pushes the boundaries of what is expected from regional accommodation providers.

The AHG proudly note that their difference is their people, every staff member is committed to providing a stay that is easy and effortless, where the customer can refresh and relax. This dedication to service excellence and commitment to understanding what their guests value is what sets

The Matador apart.

We spoke to Craig Frith, Operations Manager, to discuss The Matador's participation in the Victorian Accommodation Awards for Excellence and current regional travel trends and expectations.

What has it meant to your team to win the Motel of the Year award three times and be inducted into the Hall of Fame?

Winning Motel of the Year three times and being inducted into the Hall of Fame has honestly meant the world to our team. It’s not just a trophy

on the shelf, it’s a recognition of everything we pour into this place every single day. Our staff work incredibly hard, some of them have been with us for over eight years and this kind of recognition just makes it all feel worth it. It’s a real moment of pride. We’re not a big chain with endless resources, we’re a team that shows up, pays attention to the little things, and genuinely cares about our guests. So to be recognised at this level… it’s huge.

It also pushes us to keep lifting our standards. We don’t want to rest on past wins — we want to keep growing, keep improving, and keep giving our guests something special every time they walk through the door. More than anything, it’s a reminder of why we do what we do, to create warm, memorable experiences for the people who choose to stay with us. We now get to say we’re a part of the Hall of Fame, which is fantastic.

Why do you think motels are making such a resurgence? Particularly in the Victorian accommodation market.

Motels are making a real comeback in Victoria, and I believe the resurgence is driven by a mix of market changes and how well motels, especially ours, have adapted to meet evolving guest needs. We’ve seen it firsthand. We’ve purchased and rebirthed four motels in regional Victorian towns, all in central CBD locations. After carefully renovating and giving each property a new lease on life, we’ve created spaces that are not only comfortable and stylish, but also positioned perfectly. They

the matador - reception

L-R: Alicia Frith, Craig Frith , Hugh Roberts AND Kellie Roberts

are all within walking distance of everything the town has to offer. That convenience and local connection is something guests really value.

There’s also been a noticeable shift in how people view accommodation. While platforms like Airbnb surged for a time, we’re now seeing a plateau — and even a pullback — in that market. Guests have grown tired of unpredictable experiences, higher cleaning fees, and the lack of service. In contrast, when they book with us, they know what they’re gettingclean, consistent rooms, a central location, and most importantly, genuine, face-to-face service.

What is the biggest draw card of the Matador? What do guests remember you by?

The biggest draw card of The Matador is that it just feels different. It’s not just a place to sleep, it’s an experience. Guests always comment on the atmosphere. From the Spanish-inspired design to the original features we’ve lovingly restored, there’s a real sense of character. Predominantly we cater for a corporate clientele, however, we didn’t want that bland, corporate look. We’ve kept things like the vaulted ceilings, ornate

door handles, the grand staircase, and even had the original cabinetry restored. Then there’s the shield and sword chandeliers, and of course, the big painting of Christopher Columbus in reception. People love it, it’s such a talking point.

But it’s the small things that guests really remember. Chocolates in the room, Australian-made bathroom products, no single-use plastics, and our complimentary breakfast - which we’ve made into something special. It’s continental and has everything; fresh fruit, yoghurt and berries, cold meats, muffins, toast, Nespresso coffee machine - it’s a proper start to the day, not just an afterthought. Our central location in the Sale CBD is a huge bonus too, we’re within walking distance to The Wedge, the Gippsland Art Gallery, Sale Botanic Gardens, Lake Guthridge, and the Port of Sale. Guests love being able to park the car and explore on foot - it makes their stay that much easier and more enjoyable.

Honestly, what sets us apart is our team. We’ve got staff who have been with us for over eight years, and that says a lot. There’s a real sense of pride in what we do, and I think guests feel that the moment they arrive.

They know they’re being looked after by real people who care. The Matador leaves a mark because it’s not just clean and comfortable, it’s full of soul, and that’s what people remember.

Why should we be getting out to Sale? What does your suggested dream day in Sale look like?

Morning

Start with a healthy complimentary continental breakfast at The Matador, then head to the Sale Art Gallery to enjoy contemporary and regional artworks. While you're there, enjoy a coffee overlooking the Port of Sale.

Midday

Take a scenic stroll around Lake Guthridge and enjoy a picnic in the surrounding parklands. Alternatively, venture out to Golden Beach or Seaspray along the stunning Ninety Mile Beach for some fresh sea air and wide-open coastal views. Or for the wine buffs, take a short drive to Avon Ridge Vineyard for lunch and a tipple.

Afternoon

Explore the historic Sale Botanic Gardens or take a relaxing cruise on the Rubeena from the Port of Sale to the iconic Swing Bridge and back.

Knowledgeable locals share stories about the area's early European settlers and the rich culture of the Gunaikurnai people.

Evening

Dine at one of Sale’s renowned restaurants, then catch a performance at The Wedge Performing Arts Centre which is located across the road from The Matador.

Already started planning your trip to Sale? We know the perfect place to stay...

The Matador

68-78 Raymond Street, Sale (03) 5144 1422

www.thematador.com.au

ELECTRICITY OR GAS?

WHICH COMBI OVEN DOES A PROFESSIONAL KITCHEN NEED?

The choice of cooking systems is crucial when building or converting a professional kitchen, as it affects food quality, time management and costs – and ultimately, success. It is not only necessary to consider which equipment will soon be in use, but also how it will be powered: gas or electricity. As RATIONAL, the expert in thermal food preparation, has also pointed out on its website, a combi oven can certainly make a difference in terms of investment, consumption and sustainability.

Costs of acquisition

The acquisition cost is surely an important decision-making criterion in the hospitality industry. Gas appliances are about 10% more expensive than electric ones in the case of combi ovens. This is simply because the design is more robust and elaborate for gas appliances than for electric ones.

Consequential costs

Here too, there is a difference between electric and gas units: A gas model requires a gas connection, which is not always available. In addition, a larger supply and exhaust air volume is necessary, resulting in higher ventilation

energy costs over the entire service life. However, adequate ventilation must also be planned for an electric combi oven. Of course, there must also be enough electrical energy available.

Energy costs

In some countries, gas is significantly cheaper than electricity. This can offset the additional costs incurred at the time of purchase and throughout the cooking system's service life. It is worthwhile to make a detailed comparison. It should also be noted that a consistent power supply is not guaranteed in all countries, making a gas appliance a better choice. Of course, the total connected load of all cooking

systems also plays a role. Sometimes this is so high that some cooking systems have to be operated using gas instead.

Installation site

A professional kitchen needs to be well planned: Efficient working routes, logical processes and the flexible use of available space are just a few of the criteria. In terms of working routes and kitchen processes, gas and electric appliances are no different; both are based on combi oven technology. However, the electric device has a head start when it comes to flexibility of use. This is because an electric appliance can be installed wherever there is a power and water connection. This

makes it possible to use a combi oven as a mobile cooking system, for example.

Applications

All RATIONAL combi ovens are based on the same technology, making them suitable for a variety of applications, including frying, baking, steaming and grilling. However, if you are using the gas cooking system for special applications such as low temperature cooking or overnight cleaning, you should keep in mind that the ventilation must always be running. It is certainly worthwhile weighing up the effort and costs here.

Maintenance

Of course, a combi oven requires regular maintenance. The prescribed maintenance intervals may vary from country to country, but a guideline from RATIONAL is to have an electrical appliance checked once a year by a service partner to ensure that it is ready for operation. A qualified person should inspect a gas appliance twice a year.

Environmental aspect

As sustainability becomes an increasingly important consideration in the hospitality industry, it must also be taken into account when evaluating gas and electric appliances. Electrical appliances perform better when powered by green electricity. However, if the electricity is produced from fossil fuels, a gas emissions due to the efficiency levels involved in the production chain. The gas units of both the iCombi Pro and the iCombi Classic are H2-ready. This means that combi ovens can continue to benefit without restrictions if an energy supplier adds up to 20% hydrogen to its gas.

Food quality

All RATIONAL combi ovens meet the highest standards, including those relating to food quality. Whether you work with a gas or electric appliance makes no difference.

Summary

Whether to use a gas or electric appliance largely depends on the availability of an energy source that off ers good value for money. With a RATIONAL combi oven, you can be sure of food quality, reliability and ease of use, whether you opt for an electric or gas model.

Further information and comparison options can be found at rational-online. com.

RATIONAL Australia PTY LTD

Subsidiary of Comcater Pty Ltd 191 Salmon Street, Port Melbourne, Victoria 3207

Tel. 03 8369 4600

Fax 03 8369 4699

sales@rationalaustralia.com.au rationalaustralia.com.au

KENO WINS MARK A SUCCESSFUL YEAR FOR VICTORIAN HOTELS

In FY25, Victorian Keno players enjoyed almost 10 million wins worth more than $131.9 million.

For many hotel patrons across Victoria, FY25 will be a year to remember – all thanks to a lifechanging Keno win.

Victorian players had a standout year, tallying over 9.9 million Keno wins collectively worth than $131.9 million in prize money.

In FY25, Keno players across the eastern states of mainland Australia celebrated more than 76 million wins collectively worth more than $1.2 billion.

During this time, Keno crowned 20 millionaires and multi-millionaires who collectively took

home more than $57.9 million. Two of these major winners were from Victoria.

Taylors Lakes dad keeps his cool over lifechanging $1.1 million Keno win

A Taylors Lakes man admitted he stayed surprisingly cool, calm and collected when he discovered his $1.1 million Keno Classic 10 Spot win – one of the biggest Keno prizes to land in Victoria in FY25.

“The Taylors Lakes Hotel is my local, and I always go there with my friends to have dinner or some drinks,” the winning man explained.

“I just decided to put on a game of Keno while we were there last night, and I used my special numbers that I’ve used for 35 years.

“I chose those numbers 35 years ago and have just played them ever since; they’re all random!”

Taylors Lakes Hotel manager Ben Port couldn’t hide his excitement after his venue sold a major Keno prize-winning ticket to a local customer.

“We were super excited. There was such a buzz as people started to realise the jackpot had been won in our venue!” he shared.

IN FY25, VICTORIAN KENO PLAYERS ENJOYED ALMOST 10 MILLION WINS WORTH MORE THAN $131.9 MILLION.

“It’s amazing to think just $1 could become over $1 million and that it could happen to anyone! I suppose we may have a few more patrons trying their luck on a Keno 10 Spot.”

Meanwhile, a woman was ready to indulge in the ultimate shopping spree, starting with a trip to the make-up store Mecca after scoring more than $114,000 at Sandown Park Hotel.

With a new financial year ahead, who knows where the next big win will land? One thing’s for sure; Keno’s momentum in Victoria is only growing.

Retail therapy calling Noble Park woman after Keno payday

A Noble Park woman was ready to indulge in the ultimate shopping spree, starting with a trip to the make-up store Mecca after scoring a Keno Classic 8 Spot prize of more than $114,000.

“I’m still digesting the whole thing!” the elated winner exclaimed.

“It still hasn’t sunk in that I’ve won more than $100,000.

“I only play Keno from time to time when I’m out with friends, so it was a big shock.

“Recently, a special friend of mine shared a list of numbers with me that he thought were lucky.

“I just thought I’d give the numbers a go, but I didn’t expect to win anything.

“It was a big surprise to see those same numbers come up on the screen.”

Sandown Park Hotel spokesperson Gavin LloydGriffiths said they enjoyed celebrating having one of their patrons score a major Keno prize.

“Seeing one of our patrons win big with Keno is always fantastic and generates such a positive atmosphere in our venue that everyone feels like they’ve shared in the win too,” he said.

“As you can imagine, Keno wins like this become a talking point here for a long time to come.

“Our venue is no stranger to Keno wins, but we’re always excited to see another one come our way.”

All eyes on a winning FY26

Keno’s National Partner Manager Luke Harrison said he couldn’t wait to see which Victorian hotels welcomed the next big Keno winner.

“Last financial year, players at Victorian hotels celebrated some impressive victories,” he said.

“A key highlight has been the growing popularity of Keno’s Bonus and Replay features among hotel patrons. This trend reflects how venues are successfully connecting with their customers, sharing updates on jackpot increases, promotional offers, and game enhancements.

“When players opt into Keno Bonus, they unlock the chance to multiply their winnings by up to ten times, while the Replay option adds another layer of excitement.

“Many players are still unaware of these features, making it vital for staff to start conversations and educate them on the full range of Keno possibilities!”

Mr Harrison said the solid Keno performance at Victorian hotels last financial year laid a strong foundation for continued success in FY26.

“Hotels across Victoria are embracing fresh approaches to elevate the customer experience, and Keno’s rising popularity is playing a key role in that journey,” he said.

“There’s also a wide array of Keno resources available to hotels, from eye-catching pointof-sale materials to engaging promotions, all designed to keep the game front and centre.

“As the new financial year unfolds, Keno is looking forward to celebrating more big wins for Victorian hotel patrons, and more success stories for the hotels that host them.”

partners

VICTORIA’S KING OF COOL: UNITED REFRIGERATION

STILL LEADING THE WAY

In the world of commercial refrigeration, few names carry the weight and legacy of United Refrigeration. Established in 1966 and still proudly Australianowned, the company has long been the quiet force keeping Victoria’s hospitality venues cool, both literally and figuratively.

We recently talked to General Manager Dean Ferraro, whose decades of experience and hands on leadership have helped the business navigate the evolving needs of pubs, hotels, and the broader hospitality landscape. From sustainability reforms to tailor made installations in century old buildings, Dean and his team continue to demonstrate why United Refrigeration remains one of the few manufacturers still designing and building refrigeration units locally.

What sets United Refrigeration apart? “It’s our flexibility, customisation, and robustness,” says Dean. “We don’t do cookie-cutter cabinets. Everything is handmade and designed to fit the specific space and needs of a venue.”

That bespoke approach was exactly what one pub owner needed when he reached out, having spotted United in Hotel Today. “He’d taken over a run-down pub with outdated fridges in a noisy, poorly ventilated area. They wanted to transform the space into a more family friendly, open bar and kitchen area,” explains Dean. “We started by listening, then got to work

designing a refrigeration system tailored to the space, usage, and vision.”

It’s this type of consultative, site-specific approach that has made United a trusted partner to venues of all sizes across Victoria, including Kelly’s Hotel in Cranbourne. “We’ve worked with Paul Stocks on multiple stages of refrigeration upgrades at Kelly’s,” says Ferraro. “One of the features we added was temperature monitoring systems that alert staff, and us, when there’s a temperature issue. Often, we’re calling them before they even realise there’s a problem.”

Ferraro acknowledges that the refrigeration landscape has changed significantly over the years. “There used to be dozens of local manufacturers. Now, maybe ten. And a lot of the changes have come from evolving environmental regulations.”

Refrigerants, once chosen for performance alone, are now heavily scrutinised for their environmental impact. “The shift from ozone depleting to synthetic refrigerants, and now to low global warming potential gases, is something we’ve had to adapt to quickly,” he says. “It’s complex, but we make it simple for our clients.”

For hospitality operators who want more energy-efficient options, United offers advanced systems like German engineered inverter units, which adjust power usage based on demand, much

like modern air conditioners. “It’s not always cheap up front, but if you’re planning to be in your venue for the long-term, the energy savings are worth it.”

Trinity in Brighton is one such venue already seeing the benefits. “Matt Nikakis trusted us on that project. They’ve been running our systems for years now with barely a service call,” Dean adds.

Beyond fabrication and installation, United Refrigeration has built its reputation on exceptional service. With a team of 12 technicians across Melbourne, the company prides itself on fast response times and genuine customer care.

“When the beer’s warm on a Friday night, you don’t want to be stuck waiting, We offer preventative maintenance, just like servicing your car, and most of our clients who invest in that don’t usually experience breakdowns, even through the hottest summers.”

United Refrigeration’s service isn’t just reactive, it’s proactive. From scheduled maintenance to remote monitoring and round-the-clock availability, the team is ready when it counts.

Despite the industry’s increasing focus on technology and efficiency, Dean believes it’s the company's transparency and old school values that keep clients coming back. “We’re honest. If a bill

doesn’t look right, we don’t send it. If someone needs something simple or second hand to meet a budget, we try to help. We want to be part of the solution.”

He added, “Trust is everything. Especially in the country or regional l venues where we might not even do their servicing, they still call us for

refrigeration builds because they trust we’ll do the right thing.”

After nearly 60 years, United Refrigeration continues to combine the best of old fashioned reliability with forward-thinking innovation. Whether it’s a custom coolroom, a handcrafted bar fridge, or an urgent repair on Fridgey Friday, Dean and his team are keeping Victoria’s hospitality industry cool, one venue at a time.

TESTIMONIALS

“I have been using United Refrigeration for over 30 years across multiple venues, and I can say without hesitation that their service, expertise, and reliability are second to none. Their team consistently delivers exceptional support, and their deep knowledge of refrigeration systems has been an invaluable asset to my operations. Over the decades, they’ve earned my complete trust, and I highly recommend United Refrigeration to anyone looking for top-tier service and unmatched industry experience.”

- Mark O’Reilly Vice-President (Metropolitan) AHA (Vic)

Bridie O’Reillys, Elephant & Wheelbarrow, Glenferrie Hotel and Platform 28

“Kelly’s Motor Club Hotel has been happily associated with United Refrigeration for over three decades. In purchasing and maintaining so much equipment vital to hotel operations, from fridges to freezers and Glycol systems, United have proven in all that time, to be highly professional with their prompt and responsive service. Highly recommend!”

- Paul Stocks Kelly’s Motor Club Hotel

Mitchell River

6 DOOR BACK BAR (SIR HENRY BARKLEY)

REFRIGERATED BAR DISPLAY CABINET

Q&A

1. Can you briefly walk us through Suntory’s history – where it started and how it’s evolved into the brand we see in pubs and bars today? Suntory’s story began in Japan in 1899, founded by Shinjiro Torii and his bold vision to craft western-style liquor suited to the Japanese palate. It wasn’t long before he made history, creating Japan’s first malt whisky distillery in Yamazaki in 1923 – laying the foundations for what would become a global drinks powerhouse.

More than 125 years later, Suntory has grown into a global beverage leader, known for some of the world’s most recognised brands across spirits, ready-to-drink (RTD), and non-alcohol beverages, such as Jim Beam, Maker’s Mark, Canadian Club, V Energy and BOSS Coffee. Although Suntory has evolved with drinkers’ tastes, the business remains family-owned and our commitment to craftmanship, innovation and quality has never wavered.

With the launch of Suntory Oceania, we’ve brought together our spirits and non-alc businesses under one roof for the first-time outside Japan—creating a new multi-beverage powerhouse for Australia and New Zealand.

2. Who makes up the Suntory team here in Victoria, and what does local support look like for our venues?

The Suntory Oceania Victorian team is a passionate crew of on-the-ground sales and customer support specialists who know the local market and live and breathe the on-premise. Whether it’s helping venues optimise their back bar, supporting seasonal activations, or providing training and insights, we’re here to help venues grow. We also have dedicated trade marketing and category teams working behind the scenes to ensure our brands are supported with the right tools and promotions.

Head of Field Sales – Warwick Parks

Regional Business Manager (VIC & TAS) – Justin McKenzie

Field Sales Manager (VIC) – Kylie Kelly

Field Sales Manager (VIC & TAS) – Adam Macpherson

Field Sales Manager (VIC & TAS) – Marcus Welch.

Key Account Manager (VIC & TAS) – Britt Coles

Territory Managers (VIC) – 19.

3. Which Suntory brands should VIC venues have on their radar right now, and why are they resonating with Aussie drinkers?

With so many iconic and well-loved brands in our portfolio (more than 40 brands), Suntory caters to a broad range of consumers and occasions.

There’s huge momentum behind our RTD portfolio, which is manufactured and distributed from our brand-new and local, state-of-the-art and carbon-neutral facility. Suntory -196 is shaking up the category with its bold flavour and Japanese-inspired credentials; Canadian Club & Dry continues to be a staple, and our Jim Beam RTD range remains a top performer. These brands all combine sessionability, flavour, and strong consumer recognition, which makes them smart choices for any drinks menu.

We also offer a range of premium full bottle spirits, popular with drinkers looking to treat themselves, such as Hibiki Japanese Whisky, Haku Vodka and Roku Gin – with its unique blend of Japanese botanicals. These brands are resonating due to their quality, heritage, and innovative offerings.

4. Suntory is built on values like ‘Yatte Minaharre, ‘Growing for Good’ and giving back to society – how do those principles actually play out in the way you do business or support the hospitality industry?

These values are more than just words— they guide how we show up every day.

‘Yatte Minaharre’ roughly translates to “go for it” – it’s about being bold, backing ideas, and pushing boundaries, which shows up in everything from product innovation to our support for local venues.

‘Growing for Good’ is about sustainable growth that benefits all people and the planet. That includes investing in sustainable business outcomes (such as our carbon-neutral manufacturing facility), supporting local jobs, and backing community initiatives and industry events that give back to the people who make hospitality thrive. At the heart of it, we believe in long-term relationships with venues, not quick wins. We’re here for the long haul, and that means doing the right thing by the industry, our partners, and the planet.

5. For venues keen to stock Suntory products, what’s the process? Who do they speak to, how do they order, and who’s doing the delivery?

If you’re not already working with one of our local team members, you can contact

your local Suntory sales representative or contact us via our website. Our reps are on the ground across Victoria and can walk you through the portfolio, help tailor options to your venue, and even support with promotional materials and staff education.

Orders are typically placed through the usual wholesale partners – like ALM or Paramount – and deliveries are handled through those networks. But rest assured, we stay close to the process to make sure things run smoothly. And if you ever need our help, your local Suntory contact is only a phone call away.

EVENTS

SHAPING THE FUTURE OF HOSPITALITY

INSIDE AHA (VIC)’S

‘DRINKS WITH’ EVENT SERIES

BY Erica Ryan Events & Administration Coordinator at AHA (Vic)

The Drinks With series, proudly presented in partnership with Australian Liquor Marketers, is fast becoming one of the most engaging and energising events for young leaders in Victoria’s hospitality sector. Designed to be casual, honest and conversational, the series brings together emerging leaders, duty managers, venue managers, and senior staff for one simple purpose: to share stories that spark real connection and real change.

Each event pairs standout figures in hospitality, whether they’re owners, operators, GMs, or rising stars, for a conversation over a drink. It's not a panel. It’s not a keynote. It’s a drink and an honest conversation between people who live and breathe hospitality.

The series was born from a simple idea: that people in our industry learn best from each other. With mounting operational pressures, shifting customer behaviours, and the constant need to innovate, there’s huge value in hearing how others have navigated similar challenges and just as importantly, how they’ve failed and grown from it.

Matt O’Kane and Jason Pitt

Our first Drinks With featured Matt O’Kane, Publican of the Coopers Inn, Melbourne, followed by Jason Pitt, Group Operations Manager at Publican. co, overseeing venues such as the Marquis of Lorne, The Royal Oak, and The Rising Sun.

Together, they shared insights from working both in venues and with corporate suppliers just as Carlton & United Breweries or Tromba Tequila, offering real-world lessons on leadership, team culture, and personal growth.

One key takeaway was the importance of “getting your hands dirty”. That great leaders understand the floor, can pull beers, and won’t ask their team to do anything they wouldn’t do themselves. Attendees walked away with a clear message: trust your team, back them fully and lead by example.

Matt highlighted the value of building strong industry and supplier relationships. Your network can get you through tough spots, whether you're short on stock or in need of advice. He also emphasised the need to have tough conversations early, before small issues snowball into major problems.

Jason spoke to the difference between capability and capacity. Some days, you’re capable of doing everything but you might be at capacity. You can’t do it all alone. Lean on your team, empower them, and prioritise what matters most. He also reminded us that it’s better to make a decision, even the wrong one, and learn from it rather than to make no decision at all.

Gina Cimarosti and Dylan Clark

Our second event spotlighted supplier partnerships and building a strong team culture, with insights from Gina Cimarosti, General Manager at The London Tavern Hotel in Richmond, and Dylan Clark, Managing Director of The Esplanade Hotel - Inverloch.

Gina shared her approach to developing young staff who are often starting their very first job. It’s about having patience while teaching them the lay of the land, letting go of "how it's always been

Australian Liquor Marketers are proud sponsors of our 'Drinks With' series

done," and staying open to new ways of thinking. Respect is a two-way street, listen to your team, adapt when needed and build a culture they’re proud to be part of. She also stressed that suppliers are partners, not just providers. Leverage their products, ideas and campaigns to deliver fresh, exciting experiences for your customers.

Dylan spoke candidly about the value of relationships and curiosity. “Be curious and kind,” he shared. “Say yes to new connections because they often lead to great things.” He spoke about building a team that balances your strengths, and leading with calm clarity: like a duck gliding across the water while paddling hard underneath. The way you hold yourself under pressure sets the tone for everyone around you.

What’s Next

The Drinks With series creates an intimate space where honesty is encouraged, vulnerability is valued and real conversations unfold. It invites attendees to ask questions, network freely, and see themselves reflected in the stories being shared.

The success of the first two events shows there’s real appetite for this kind of connection. With more sessions planned this year, each will dive into the story and journey of a different leader in the industry.

Drinks With brings together emerging leaders, duty managers, venue managers, and senior staff for one simple purpose: to share stories that spark real connection and real change. Allowing them to see the industry as a whole, and all we can learn from each other along the way.

We’re just getting started.

Jason Pitt in conversation with Erica Ryan

Gina Cimarosti, Erica Ryan and Dylan Clark

Jason Pitt and Matt O'Kane

HOSPITALITY VALUATIONS

IN TOUCH

OFF THE RECORD

Understanding leadership through unfiltered conversations

Four industry leaders will join us in conversation, sharing a critical moment or challenging circumstance that tested their leadership style of strength.

3:30PM - 5:30PM | WEDNESDAY, 27 AUGUST 2025

AHA (VIC) OFFICE | LEVEL 1 / 1 LITTLE COLLINS ST MELBOURNE

Hosted by Women in Hotels, we invite you to join us as we listen to four industry leaders in conversation, drilling down on a critical moment where their leadership style and strengths were challenged.

We will be talking to a range of female and male leaders across our pub, accommodation hotel and partner network. The challenges discussed will range from major catastrophes that require immediate action, to longer-term problems that require a more nuanced and balanced approach.

This event is suitable for emerging and current leaders, as well as anyone in the hospitality industry that is keen to better understand and develop their own leadership style presents

SCAN THE QR CODE TO REGISTER FOR THIS EVENT

partners

SUPPLYING EXCELLENCE: INSIDE

TWO VENUES SUPPORTED BY CHEF’S HAT

LE MÉRIDIEN MELBOURNE: WHERE HISTORY, HOSPITALITY AND CULTURE COLLIDE

At 20 Bourke Street, in the heart of Melbourne’s theatre district, sits a hotel that’s anything but ordinary. Once a cinema, nightclub, and live music venue, Le Méridien Melbourne now blends its dramatic past with modern luxury— offering something far richer than just a city stay.

Since opening, the hotel has become a cultural hub for locals and travellers alike. With nods to mid-century design, a rooftop scene inspired by the Riviera, and a food and beverage lineup that’s quietly shifting the dial, Le Méridien

is rewriting the script on what a hotel experience in Melbourne can be.

A big part of that experience is DOLLY, the moody, subterranean bistro helmed by Executive Chef Hervé Borghini. With seasonal dishes, French technique, and a sense of theatre (tableside Bombe Alaska, anyone?), the restaurant reflects the hotel’s creative, confident spirit. Upstairs, INTERMISSION transforms from a bright Axil-fuelled café by day into a low-lit wine bar by night—home to a cult-favourite Monthly Wine Club that’s as much about storytelling as it is about sipping.

At Chef’s Hat, we’re proud to support Le Méridien’s food and beverage team with a wide range of tools, tableware and

professional advice. “Service, quality and consistency matter in a hotel like this,” “Chef’s Hat gets that—and makes it easy.”

Whether it’s kitting out the open kitchen at DOLLY or sourcing just the right stemware for LE SPLASH—the rooftop’s sun-soaked cocktail and gelato bar—our team has worked closely with the hotel to bring its vision to life, one curated detail at a time.

With immersive dining, thoughtful design, and a genuine appreciation for culture, Le Méridien Melbourne is setting a new benchmark for hotel luxury in the city—and we’re thrilled to be part of the journey.

NOTTING HILL HOTEL: A SOUTHEAST STAPLE DONE RIGHT.

In Melbourne’s southeast, the Notting Hill Hotel—known affectionately as The Nott—is a venue that pairs heritage with hospitality. With warm service, consistently good food and drinks, and one of the best beer gardens in town, it’s no wonder the venue was named AHA’s Best Pub 2024, alongside a three-year run as Best Retail Liquor Outlet.

Locals love The Nott for its versatility. Whether it’s a steakhouse dinner, a casual pizza in the courtyard, or live music in the beer garden, the venue caters to every kind of guest—and keeps them coming back.

At the core of The Nott’s success is a team that values reliability and speed. That’s where Chef’s Hat steps in.

“We’ve worked with Chef’s Hat for years,” the team shares. “They’re dependable, they know hospitality, and they just get what we need.”

Chef’s Hat supplies The Nott with everything from steak knives and tableware to signage and cleaning gear. With next-day delivery and responsive support, the relationship ensures smooth service front and back of house.

The venue’s design blends vintage charm with modern comfort—timber textures, heritage touches, and spaces that flex with the seasons. Out back, the beer garden—with its custombuilt smoker, heated Pavilion, and live events—remains the heart of the venue.

Across every plate, pour, and guest interaction, The Nott upholds a high standard. And behind the scenes, Chef’s Hat is proud to support the venue with tools that keep pace with its success.

Timeless yet always evolving, Notting Hill Hotel remains a local icon—and a great example of what happens when good people, good service, and the right partners come together.

PROTECTING HOSTPLUS SUPER ACCOUNTS

In today's digital landscape, cyber attacks and online scams are a constant threat. Many employers and members are understandably feeling concerned about the security of their information.

Hostplus makes protecting members’ information one of its top priorities.

How does Hostplus maintain cybersecurity?

Hostplus uses a range of security measures to protect members’ personal and financial information, including:

• multi-factor authentication (MFA) for all online portals, including the QuickSuper employer portal, Member Online, and the Hostplus app

• advanced scam protection to help safeguard members’ personal and financial details from fraud and identity theft

• web application firewalls which add an extra layer of protection to all Hostplus online portals

• secure information handling including strict processes for storing, sharing and disposing of information, and ensuring third-party providers do the same

• 24/7 security monitoring and alert systems which help Hostplus detect and respond to threats around the clock.

How Hostplus members can safeguard their data

There are some additional steps members can take to help protect their personal information. These include:

• using unique, long and unusual passphrases instead of passwords, or a password manager to create and remember strong, unique passwords

• keeping personal devices secure with passwords or fingerprints, and apps and software up to date

• enabling Hostplus app notifications for alerts if something changes in a member’s account

• reviewing and acting on unusual account activity or suspicious logins by changing passwords and contacting support.

What to do in the event of a breach

Any unusual account activity or employer data breaches should be reported to Hostplus immediately on 1300 467 875.

HOW THE BRONCOS LEAGUES CLUB IMPROVED PAYROLL

EFFICIENCY AND LABOUR FORECASTING

If you run a hospitality venue, you know how much time goes into building rosters, managing staff, and keeping payroll accurate. It’s not just about getting people on shift, it’s about doing it fairly, compliantly, and without blowing out wage costs.

But many venues are still stuck using old systems or spreadsheets that don’t give them the full picture. When you can’t see how your wage costs stack up against revenue until after the fact, it’s already too late. And when payroll takes hours to check and process across systems, something always slips through the cracks.

That’s why more venues are turning to Tanda, a workforce platform built to simplify hospitality operations.

The Bronco’s Leagues Club recently moved to Tanda after realising outdated systems were slowing them down and making life harder for managers and staff. After the switch, they saw immediate improvements. Labour costs became easier to track. Payroll went from stressful to simple. Staff could clock in, check shifts, and manage their documents all in one place.

“When I started, we had a previous payroll system that wasn’t really fit for purpose. It was a lot of manual checking and a lack of reliability in the award interpretation. But now with Tanda, it’s a lot more efficient. I estimate we’ve saved over 20 hours a month in just processing time.”

Chris Williams, CFO Bronco’s Leagues Club

If you’re wondering whether your current system is keeping up, here are some key questions worth asking:

• Can you forecast and budget your labour ahead of time, or are you flying blind?

• Is award compliance really automated, or are you left double checking and manually calculating the more complex Award clauses?

• Can you track outer limit hours worked by salaried staff?

• Do your staff have easy access to apply for leave, see their roster, and make sure their details are up to date?

• Is your system a true all-in-one, or are they several systems stitched together that still require multiple logins?

If not, it might be time to make a change.

Tanda gives hospitality teams the tools they need to run smarter, stay compliant, and focus on what matters most: the customer.

Watch the Bronco’s customer story at tanda.com.au/broncos or reach out to the team at hospitality@tanda.com.au.

PARTNERS

MACHINERY BREAKDOWN INSURANCE: WHY IT IS IMPORTANT

Running a successful pub means relying on more than just great hospitality—It’s the hidden machinery behind the scenes that keeps the doors open and the taps flowing. Whether it’s refrigeration units, beer systems, kitchen appliances, or EFTPOS terminals, pubs are heavily dependent on equipment to deliver consistent service. But when that machinery fails, the consequences can be swift, expensive, and business-threatening.

That’s why Machinery Breakdown Insurance is a critical, but often overlooked, form of cover that every publican should understand.

Why Standard Policies Aren’t Enough

While many pubs hold property or business pack insurance, these often exclude internal mechanical or electrical breakdowns—such as compressor failures, control panel faults, or worn-out motors. That means when things go wrong internally, you may be left footing the bill.

Machinery Breakdown Insurance, by contrast, is specifically designed to cover those exact situations, providing protection where it’s most needed.

What’s Actually Covered?

Leading insurers such as Vero offer comprehensive Machinery Breakdown policies that extend far beyond basic repair costs. Some of the key benefits include:

• Physical Damage: Covers the cost to repair or replace damaged machinery or equipment, including labour. Replacement is prioritised using new-for-old parts.

• Refrigerated Goods Spoilage (optional): Covers the cost of spoiled stock due to a breakdown, refrigerant loss, circuit breaker trip or specified power outages. Also includes disposal costs and efforts to mitigate spoilage.

• Loss of Gross Profits, Payroll & Increased Costs (optional): Helps recover lost income or mitigate trading losses following a machinery breakdown.

• Service Interruption Extension: Provides business interruption cover when essential services like power or water are lost due to failure of the utility provider or landlord’s equipment.

• Contribution Toward Equipment Upgrades: If you decide to upgrade a machine rather than replace it like-for-like, the policy can contribute toward that improvement.

These features turn what could be a devastating event into a manageable inconvenience.

One Breakdown Can Derail an Entire Day

Consider this real-world claim:

After a routine generator test at a pub, the automatic transfer switch failed to return the venue’s power supply to the grid.

Temporary repairs were made to keep trading, but it was later discovered the electrical fault had damaged several poker machines.

Total Cost: $91,000

(Source: Vero Insurance)

This kind of scenario is not uncommon and without adequate cover, the financial hit would have fallen squarely on the venue’s bottom line.

AHA Vic Members: Are You Protected?

At Adroit Insurance & Risk, we’ve partnered with AHA Vic for many years and understand the operational pressures pubs face daily. We know that even short disruptions can be costly—and that standard insurance alone often won’t respond when internal machinery fails.

Whether you're running a suburban family pub or a large regional venue, Machinery Breakdown Insurance can provide the peace

of mind that a faulty switchboard, compressor or fryer won’t leave you high and dry on your busiest night.

We encourage AHA Vic members to review their existing cover and ask:

“If my core equipment failed today, would I be protected—not just for the repairs, but for the trading losses, stock spoilage and staffing costs that follow?”

If you’re not sure, now is the time to talk to an adviser who understands how pubs work and where the real risks lie.

In this business, breakdowns are inevitable. Being unprepared doesn't have to be.

For an obligation free Insurance review, please reach out to Daniel Gilbert (Partnership Manager) on 0467 690 450 or at danielg@ adroit.com.au and he will connect you with a local Adroit Risk Adviser.

The Baron heralds a new frontier in gaming with a design that breaks the norms, technology that leaps ahead and lighting that bursts with entertainment.

Launching with some great games: Cashman®, More Chilli® , Lunar CashTM and many more coming soon!

FINAL GR AND FINAL

GR AND

LADIES LUNCH LADIES LUNCH

APPRENTICESHIP &

NEW HOTEL MEMBERS NEW HOTEL MEMBERS

13TH BEACH GOLF LINKS

1732 BARWON HEADS RD, BARWON HEADS VIC 3227 (03) 5254 2922

Nestled just outside Barwon Heads on Victoria’s scenic Bellarine Peninsula, this premier entertainment and hospitality venue is celebrated as the home of the Vic Open- Australia’s uniquely co-played men’s and women’s professional golf tournament held concurrently for equal prize money since 2013.

Renowned for its two championship courses, the Beach and Creek layouts, plus a newly opened 9-hole short course, 13th Beach delivers world-class golfing experiences for every ability.

Open to visitors year-round, the venue pairs luxury onsite lodge accommodation, clubhouse dining, al fresco and function facilities with superb hospitality and event capabilities including corporate outings, weddings, and conference packages.

Just 35 minutes west of Melbourne, this premier entertainment and hospitality destination is the proud home of Harness Racing in Victoria. Open seven days a week, the venue offers something for everyone- from a renowned bistro and lively bars to modern function spaces, contemporary on-site accommodation, and a gaming room. With a strong focus on community and entertainment, Melton Entertainment Park continues to set the standard for all-in-one hospitality experiences in regional Victoria.

127 RUSSELL ST, MELBOURNE VIC 3000

(03) 9810 0064

QUARTERHOUSE

693 COLLINS ST, DOCKLANDS VIC 3008 (03) 8563 0075

Located at 693 Collins Street, Docklands, mere steps from Southern Cross Station, Quarterhouse is Melbourne’s latest three level pub and rooftop destination, designed to host up to 1,400 guests across its distinct zones.

The dynamic venue offers:

• A ground-floor Public Bar serving hearty Euro gastropub fare, live sport on a 4 m-wide LED screen, pool tables and street-side seating Melbourne .

• The Hall on Level One - a versatile private event space with its own bar and wrap-around terrace, suitable for up to 240 people.

• A stylish Rooftop Bar offering skyline views over Sky Park, shareable wood-fired pizzas, Wagyu skewers, cocktails, and sunset DJs for long lunches or late-night gatherings.

With a lively entertainment calendar including free pool Mondays, acoustic sessions, trivia nights, and Sunset Sip DJs over the weekend, Quarterhouse merges Melbourne’s urban energy with elevated hospitality and flexible event capabilities.

We’re proud to welcome the newly reopened Hickens Hotel - formerly The Crafty Squire, as a revitalised member of AHA (Vic). Situated on the corner of Russell and Little Collins Streets in Melbourne’s CBD, this iconic venue has been transformed across four vibrant levels. From the classic Hickens Front Bar and Australia’s first dedicated Carlton Draught bar, to a stylish dining space, rooftop bar with city views, and a lively sports and entertainment floor- Hickens Hotel offers something for everyone. Steeped in over 160 years of history and reimagined for today’s pubgoer, it’s a bold new chapter for one of Melbourne’s most legendary hospitality venues.

HICKENS HOTEL

FOUR PILLARS JOINS AHA (VIC) THROUGH LANDMARK PARTNERSHIP WITH LION AUSTRALIA

We’re pleased to announce that Four Pillars, Australia’s leading craft spirit brand, has officially joined the AHA (Vic) family through their parent company, Lion Australia.

This exciting development follows Lion’s acquisition of full ownership of Four Pillars in July 2023, cementing their commitment to growing Australia’s premium spirits sector. Known for their award-winning distillery in Healesville and international acclaim, Four Pillars brings not only world class gin to the table, but also a dedication to quality, innovation, and local craftsmanship.

Four Pillars now forms part of Lion’s standalone spirits division, Four Corners Global Spirits, alongside Vanguard Luxury Brands. This partnership enables stronger representation of premium spirits across venues, and we look forward to working closely with the Four Pillars and Lion teams to support Victoria’s vibrant hospitality industry.

From craft cocktails to curated gin experiences, Four Pillars is helping venues elevate their drinks offerings, right from the heart of the Yarra Valley.

AHA (Vic) Partner Directory

ACCOUNTING AND

BUSINESS ADVISORY SERVICES

Charman Partners www.charmanpartners.com.au

David Gow

david@charmanpartners.com.au 03 9878 8200

SW Accountants & Advisors www.sw-au.com

Tim Stillwell

tstillwell@sw-au.com 03 8635 1861 Worrells worrells.net.au

Jordan McPhan

jordan.mcphan@worrells.net.au 0413 175 094

BEVERAGE SUPPLIERS

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

Jeremy Goodale

jeremy.goodale@almliquor.com.au 0417 839 135

Campari Group www.camparigroup.com/en

Mick Allen

mick.allen@campari.com 0437 257 455

AUDIO, LIGHTING & STAGING

Jands www.jands.com.au

Ilias Sintrikos

isintrikos@jands.com.au 0408 506 620

ATM AND EFTPOS CASH OUT SUPPLIERS

Banktech Group www.banktech.com.au

Michael Queale

michaelq@banktech.com.au 0408 462 321

NEXT Payments www.nextpayments.com.au

John Bakker

jbakker@nextpayments.com.au 0418 500 868

BANKING SERVICES

Commonwealth Bank www.commbank.com.au

Steven Chapman

steven.chapman@cba.com.au 0436 820 085

Carlton & United Breweries www.cub.com.au

John Kelly

john.kelly@asahibeverages.com 0427 818 584

Coca-Cola Europacific Partners www.ccamatil.com

Paul Champion 0457 818 811

paul.champion@ccamatil.com

Coopers www.coopers.com.au

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

Diageo Australia www.diageo.com

Kyle Petrie kyle.petrie@diageo.com 0434 806 117

Fever Tree www.fever-tree.com

Victoria Bonnici victoria.bonnici@fever-tree.com 0432 269 265

Four Pillars Gin www.lionco.com

Matt Windsor

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

Lion www.lionco.com

Matt Windsor

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

Purezza

Dane Conboy www.purezza.com.au dane.conboy@purezza.com.au

AHA (Vic) Partner Directory

BEVERAGE SUPPLIERS

Sazerac

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

Suntory www.suntoryoceania.com

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

Treasury Wine Estates www.treasurywineestates.com

Neil Grant neil.grant@tweglobal.com 0412107 764

BOOKKEEPING

OnTap Hospitality www.on-tap.com.au

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

BUILDING MATERIALS

Bunnings www.bunnings.com.au

Lana Kleesh lkleesh@bunnings.com.au 0439 846 847

CASH SOLUTIONS

Authentic Security www.authenticsecurity.com.au

Lucas Williams lwilliams@authenticsecurity.com.au 0499 996 010

CLEANING SERVICES

A Cleaner World www.thinkacw.com.au

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

KADD Facility Group www.kaddfacilitygroup.com.au

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

COFFEE MACHINERY AND BEANS

La Marzocco au.lamarzocco.com

Barry Moore barry@lamarzocco.com 0447 971 031

DEFIBRILLATORS

AED Authority www.aedauthority.com.au

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

DIGITAL MARKETING

Impact Data www.impactdata.com.au

Sarah Franklyn sarah.franklyn@impactdata.com.au 03 9827 7790

EMPLOYMENT SUPPORT

Asuria www.asuria.com.au

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

ENERGY

Enercom Energy www.enercomenergysolutions.com.au

Alan Worman

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

Trans Tasman Energy Group www.tteg.com.au

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

ENERGY DRINK

Red Bull Australia www.redbull.com.au

Zane Hudson zane.hudson@redbull.com 03 9647 7402 I 0423 799 371

AHA (Vic) Partner Directory

ENERGY – SOLAR

Solar Energy Enterprises www.solarenergyenterprises.com.au

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

ENTERPRISE RESOURCE PLANNING

Oracle Netsuite www.netsuite.com.au

Tania Large tania.large@oracle.com 0422 276 658

EV CHARGING

Jolt Charge www.jolt.com.au/

Phil Mather phil.mather@joltcharge.com 0431 757 964

EVENT STAGING

Encore Event Technologies www.encore-anzpac.com

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

FINANCIAL MANAGEMENT PLATFORMS

Wirely www.wirely.com.au

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

FINANCE SOLUTIONS

Berkley Capital Partners www.bcpartners.com.au

Wal Constable wal.constable@bcpartners.com.au 0422 009 639

FOOD SERVICE DISTRIBUTORS

Bega Foodservices www.bega.com.au

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

PFD Food Services www.pfdfoods.com.au

Gavin Keegan gkeegan@pfdfoods.com.au 0457184 505

Marathon Foods www.marathonfi.com

Gianni Curcio gianni.curcio@marathonfi.com 0452 413 153

FOOD SERVICE EQUIPMENT

Chef’s Hat www.chefshat.com.au

Rebecca Knott 0487 700 555 rebecca@chefshat.com.au

Comcater www.comcater.com.au

Matthew Crozier m.crozier@comcater.com.au 0475 777 006

Tomkin Australia www.tomkin.com.au

Lynne Warren lynne_warren@tomkin.com.au 0492 299 996

GAMING

ebet www.ebetsystems.com.au

Sarah Knight 0459 133 561

sarah.knight@ebetsystems.com.au

Josh Foster 0436 800 210

josh.foster@ebetsystems.com.au

Keno www.keno.com.au

Luke Harrison luke.harrison@thelotterycorporation.com 0429 001 257

Tabcorp www.tabcorp.com.au

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

AHA (Vic) Partner Directory

GAMING MACHINE MANUFACTURERS

Aristocrat www.aristocrattechnologies.com

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

Konami www.konami.com/en

Matt Stuart stuart0307@konamigaming.com 0419 245 023

Light & Wonder www.lnw.com

Trent Wonnacott t.wonnacott@lnw.com 0408 997 131

ONYX Gaming

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

GAMING SOLUTIONS

Everi

Craig Harley www.everi.com 0409 039 461 craig.harley@everi.com

GAS SUPPLIER (CYLINDER & BULK)

Supagas www.supagas.com.au

Leigh Street LeighStreet@supagas.com.au 0410 533 941

GIFT CARDS

The Card Network www.pubandbar.gift

Filomena Frisina filomena@tcnpayments.com 0415 649 369

GLASS AND DISHWASHER SERVICES

CCL Distributors www.ccl-distributors.com

Lee Bizley lee@ccldistributors.com 0437 999 447

HOSPITALITY CONSULTING

Jackie Booth Consulting www.jackieboothconsulting.com

Jackie Booth jackie@jackieboothconsulting.com 0400 576 787

Heyward Group www.heyward.group

Yona Heyward 0493642326 yona@heyward.group

Thrive Hospitality www.thrivehospitality.com.au

Annette Veorhoff annette@thrivehospitality.com.au 0411 090 469

HOSPITALITY TECHNOLOGY

me&u www.meandu.com

Justin Clark justin@meandu.com 0497 484 417 Quantaco www.quantaco.co

Ryan Morris ryanm@quantaco.co 0466 352 958

IMMIGRATION

ADVICE & PROCESSING

Ferntree Migration www.ferntreemigration.com.au

Cathrine Burnett-Wake cbw@ferntreemigration.com.au

INSURANCE

Adroit Insurance and Risk www.adroit.com.au

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

INTERIOR DESIGN SOLUTIONS

Steph Briggs Design www.stephbriggs.com

Steph Briggs stephbriggsdesign@gmail.com 0405 844700

Ryun E Johnston Interior Designer www.ryunjohnston.com.au

Ryun Johnston 0417 262 553 hello@ryunjohnston.com.au

AHA (Vic) Partner Directory

IT MANAGEMENT

DXC Claims Management Services www.dxc.com

Gerard Farfoud gfarfoud@dxc.com 0418 282 718

LIQUOR, GAMING & PLANNING LAWYERS

BSP Lawyers www.bsplawyers.com.au

Alison Elverd aelverd@bsplawyers.com.au

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

Ryan Commercial Lawyers

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

Senet www.senetgroup.com

Alexandra Hoskins alexandra@senetgroup.com 0423 726 904

LIQUOR BUYING GROUPS

Thirsty Camel www.thirstycamel.com.au

Adrian Moelands adrianm@thirstycamel.com.au 0408 871 629

Liquor Marketing Group www.lmg.com.au

Campbell Spears cspeers@lmg.com.au 0460 921 122

LOYALTY REWARDS

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

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

MEDIA

The Age www.theage.com.au

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

MUSIC SOLUTIONS

Nightlife Music www.nightlife.com.au

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

OIL MANAGEMENT SYSTEMS

Cookers Oil www.cookers.com.au

Robbie Coccaro rcoccaro@cookers.com.au 0447 474 425

OUTSOURCED ACCOMMODATION SERVICE PROVIDER

ahs hospitality www.ahshospitality.com.au

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

Overall Care Solutions www.overallcare.com.au

Emmanuel Markho emmanuel@overallcare.com.au 0423 308 522

PAY TV

Foxtel for Business www.foxtelbusiness.com.au

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

Stan Sport www.stan.com.au

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

AHA (Vic) Partner Directory

PEST CONTROL MANAGEMENT

Red Earth Pest Management www. redearthpm.com.au

Pete Arthur pete@redearthpm.com.au 0419 612 860

RESERVATION SOFTWARE + AI TECH

Now Book It www.nowbookit.com

Leon Kopp leon@nowbookit.com 0417 417 412

PHONE CHARGING STATIONS

Fluro Group www.fluro.au

Aiden Chilcot aiden@flurogroup.au 0438 715 067

PRINT MANAGEMENT

Invicium www.invicium.com.au

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

POINT OF SALE SYSTEMS

Bepoz Oolio www.bepoz.com.au

James Verlaque james.v@bepoz.com.au +61 426 227 040

H & L Australia www.hlaustralia.com.au

Ben Williams

ben.williams@aspiresoftware.com 0421 748 010

REFRIGERATION

United Refrigeration www.unitedrefrig.com.au

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

SECURITY SOLUTION PROVIDERS

Hikvision www.hikvision.com/au-en

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

SNACKFOOD SUPPLIER

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

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

SPORTS ENTERTAINMENT

Fanzo www.fanzo.com.au

Jonathan Richards jono@fanzo.com 0423 557 691

STOCKTAKING

Venture Bars

Cameron Acott cameronacott@venturebars.com 0403 780 989

SUPERANNUATION

HOSTPLUS www.hostplus.com.au

Michelle Harris mharris@hostplus.com.au 03 8636 7713 I 0448 528 647

AHA (Vic) Partner Directory

TOBACCO SUPPLIER

British American Tobacco Australia www.bata.com.au

Nicholas Booth nicholas_booth@bat.com 0414 783 608

TRAINING

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

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

Oz Skills Career College www.ozskills.edu.au

Lynsey Gwozdz lynsey@ozskills.edu.au 0402 351 785

VALUERS AND PROPERTY BROKERS

Charter Keck Cramer www.charterkc.com.au

Tony Close tony.close@charterkc.com.au 1300 242 787 | 0407 510 025

CRE Brokers www.crebrokers.com

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

JLL Hotels & Hospitality

Will Connolly will.connolly@jll.com 0432 116 287 www.jll.com.au/en/industries/hotels-and-hospitality

HTL Capital www.htlproperty.com.au

Matthew Wright 0419 996 921

matthew.wright@htlcapital.com.au

Xcllusive Business Sales www.xcllusive.com.au

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

VISUAL ENTERTAINMENT SOLUTIONS

Big Screen Video www.bigscreenvideo.com.au

Craig Thomson craig@bigscreenvideo.com.au 1300 BIG SCREEN | 0418 531 802

WORKFORCE MANAGEMENT SOFTWARE

Tanda www.tanda.co

Nick Braban nick.braban@tanda.co 0402 846 900

TOP PERFORMER

AHA (VIC) principal partners

AHA (VIC) corporate partners