365314 AHA - Hotel Today DecJan 2025 EMAG LR

OVERALL HOTEL OF THE YEAR – REMOTE Lockington Community Hotel – Lockington

CHEF OF THE YEAR – ACCOMMODATION DIVISION Pawan Dutta – The Royce, Melbourne

BEST HOTEL ACCOMMODATION – GENERAL DIVISION Hotel Sorrento – Sorrento

BEST RESTAURANT – METROPOLITAN St Andrews Hotel – Fitzroy

ACCOMMODATION EXCELLENCE

BEST BAR PRESENTATION & SERVICE – METROPOLITAN Belgian Beer Cafe Melbourne – Southbank

E N T E R TA I N M E N T, T O U R I S M & FA C I L I T I E S

FOOD, BEVERAGE & DINING EXCELLENCE

BEST HOTEL GROUP OPERATOR JBS Hospitality

EMPLOYEE EXCELLENCE IN SERVICE – OPERATIONS & SUPPORT SERVICES Louise Nicdao – Batman's Hill on Collins, Melbourne

BEST DELUXE ACCOMMODATION The Ritz-Carlton, Melbourne – Melbourne

OVERALL HOTEL OF THE YEAR – ACCOMMODATION DIVISION The Ritz-Carlton, Melbourne – Melbourne

EMPLOYEE EXCELLENCE IN SERVICE – GENERAL DIVISION Morgan Gall – Sawyers Arms Tavern, Newtown

DRAUGHT BEER QUALITY AWARD – METROPOLITAN Bridie O’Reilly’s – South Yarra

BEST LIFESTYLE/RESORT STYLE ACCOMMODATION Mitchelton Hotel – Nagambie

GAMING, TAB & WAGERING

JOHNNIE WALKER HALL OF FAME Paul O'Brien – Red Rock Leisure

INDIVIDUAL ACHEIVEMENT

SPECIAL INDUSTRY HONOURS

2025 VICTORIAN WINNERS MAJOR AWARDS

BEST OUTDOOR/NON-ENCLOSED FACILITY American Hotel Echuca – Echuca

BEST GAMING VENUE – METROPOLITAN Mail Exchange Hotel – Melbourne

HOTEL TODAY | 9

FEATURE

BIG BUILDS:

THE WATERSIDE HOTEL WHEN SAND HILL ROAD BOUGHT THE WATERSIDE HOTEL EIGHT YEARS AGO, IT WASN’T A PUNT, IT WAS A STATEMENT OF BELIEF. “We bought it because we love this scale of pub,” says Matt Mullins, Company Director of Sand Hill Road. “That thousand-person patron number is the sweet spot for us. We’d spent twenty years in smaller suburban pubs, and this felt like the next natural step.”

The site, a 170-year-old double-storey landmark on the corner of King and Flinders Streets, had seen better days. But Matt and his partners saw something more. “This pocket of the city had been very difficult, very challenging,” he says.

“But we were confident that would change.

We’ve been at the vanguard of the moments where a few other places have seen change and real urban renewal very quickly. All the fundamentals tell us that it will evolve and improve as it becomes the new Midtown rather than the bottom end of the city.”

Investing when others hesitate is a familiar story across Victoria’s pub sector. It speaks to confidence in Melbourne’s hospitality heartbeat, even as the cost of capital, construction delays, and shifting regulations test every assumption along the way.

From Modest Renovation to Ambitious Reinvention The Waterside was initially a straightforward renewal. “We came up with a modest scheme that left the original building largely intact,” Matt says. “Floors, walls, ceilings stayed where they were. We’d fit out the entire building with abrand-new interior, but we weren’t adding square metreage or improving back-of-house efficiency.”

They had stripped the building back to its bones when the pandemic hit. The project stopped overnight. “There was just enough support in the system to enable us to hold our assets,” he recalls. “We went through every ounce

10 | HOTEL TODAY

of savings to survive and to hold everything.

We borrowed more. But we made it through, and eventually, we could trade again.” When work resumed, the team paused to ask a hard question: could the design be better? “One of our partners, Andrew, was sitting at the back of the office. He said, before we fire it up again, let’s make sure this is still right. Could we make it more efficient, more profitable?” Matt laughs.

“The answer was: well, fuck yes, we could.”

That afternoon, sketches turned into concepts, and by 3 am, a cardboard model sat on the kitchen table. It was a vision of what the Waterside could become. “The building we built is pretty much identical to that model,” he says.

“A big, lush, green, richly layered, textured, modern pub.”

The Reality of Big Builds Then came the reality. “The cost to deliver this, and every other project in Australia, went through the roof. It didn’t matter what it was, it just cost more.”

The biggest challenge, however, wasn’t money. It was planning. “It should have been streamlined. In theory, it was streamlined,” he says. “We had the Lord Mayor and Deputy Lord Mayor onboard from the very beginning, very excited, very focused. There were no objections, no controversy, no changes to patron numbers or hours. But the process still took a year longer than it should have because the wheels of government just moved so slowly.”

Midway through construction, two external rule changes hit simultaneously: Melbourne Water’s updated flood-level mapping, and new in-ground heritage protections. Both arrived after work had begun and added a year, a million dollars, and enormous strain. “It was

debilitating. It was almost enough to knock the project over,” Matt admits.

The experience crystallised a view. “As a company, we’ve come to an informal conclusion that we will never again seek to do major development work in the CBD. Not anything in-ground anyway. Digging into the ground means heritage rules, flood-level problems, and unionised-site thresholds that add time and cost you simply wouldn’t believe.”

Confidence in Victoria’s Future Despite those challenges, Sand Hill Road doubled down. The finished Waterside is one of Melbourne’s largest and most ambitious pub redevelopments ever. For Matt, it’s proof of confidence in Victoria’s hospitality future.

“We think there are multiple speeds in the current environment,” he says. “That’s been the feature of our economy since COVID. We have great confidence in Melbourne’s hospitality scene, notwithstanding the very real challenges of crime, homelessness, and patchy consumer confidence. The fundamentals are solid for pubs, bars and restaurants in the CBD. We wouldn’t have made this investment if we didn’t believe that.”

When confidence exists, investment follows.

But that confidence must be matched by a regulatory system that rewards risk-taking rather than punishing it.

Lessons for the Next Generation of Builders Asked what advice he’d offer other operators contemplating a large-scale redevelopment, Matt doesn’t hesitate.

“No matter how realistic we thought we were at the start, about escalating costs, rising interest rates, and new regulatory hurdles, we were wrong. We massively underestimated each.

Build more contingency into everything. More money. More time. Hopefully we go back to a pre-COVID era where these impositions are normalised. But if we don’t, you’re going to need all that contingency.”

And the second lesson? Avoid digging where possible. “Going into the ground in Melbourne’s CBD is wildly, prohibitively difficult. Crossing the threshold into a unionised site adds time and cost that you simply wouldn’t believe. Avoid it if at all possible.”

Yet, for all the pain, Sand Hill Road’s creative philosophy remains undimmed. “At Sand Hill Road we always start with the story. Our pubs are about storytelling. We hope patrons can experience things they can’t find anywhere else; to be transported to a different time perhaps, or a different place. Or maybe just a different version of a night out. We want them to experience exceptional food, drinks and service, but beyond that, to feel they’ve been taken on a journey that feels new and exciting.”

That sense of narrative, of layering design, service, and space into a cohesive whole, defines the Waterside. It’s a project born of belief: in Melbourne, in its people, and in the enduring role of the pub as both anchor and catalyst in a changing city.

HOTEL TODAY | 11

FEATURE

THE BATTLE FACING LIVE MUSIC IN PUBS: BARWON HEADS HOTEL Venues that play live music have typically struggled to make ends meet when playing to limited crowd numbers – often times pubs, having a basis of food and beverage sales, have bridged that gap. And what an important gap it is.

Before musicians or bands can dream of platinum albums and sold-out stadiums, they need to start somewhere. Pubs that host live music played the crucial role in giving up-and-coming musicians a space to cut their teeth, while also providing an opportunity for eager patrons to enjoy new, live music.

When local live music is strong, it benefits not only publicans, musicians, and patrons, but the entire cultural fabric of our state as well.

However, over the past decade, the financial situation for putting on these gigs has rapidly deteriorated.

12 | HOTEL TODAY

Costs have skyrocketed, with some pubs experiencing 500% increases in insurance premiums.

Further adding to costs are crowd controller requirements, with some venues spending 30% of their revenue on security personnel. These issues, coupled with a cost-of-living crisis experienced by patrons, has forced more than 300 live music venues to close their doors since 2018.

Luke Hindson, Senior Programming Manager of the Barwon Heads Hotel, a regional live music pub institution, stressed the importance of live music’s impact on community: “We’re grateful to have seen firsthand the benefits that live original music brings to our regional communities. We see people coming together, socialising, and connecting over art - and that makes us incredibly proud.”

TONES & I

More Than Money: A Cost to Culture Victoria prides itself on being the ‘arts and cultural capital’ of Australia, a pillar which is upheld by an untold amount of small, independent pubs imbuing creativity into all facets of our state.

As Luke notes, “Our audience is broad.

We sell tickets to people of all ages and walks of life, and there’s a unique energy that vibrates through the town whenever we host a show. Restaurants and accommodation venues fill up, and the whole place comes alive.”

A live music pub faces a lot of operational and logistical challenges that many venues wouldn’t be familiar with, but, as any operator will tell you, it’s more than worth the extra effort when you see it all come together.

“We often stand in the venue and hear people’s stories - how far they’ve travelled, who they’ve come to see, and how excited they are that we’ve brought

their kids have somewhere safe to go at night, that they’re seeing live music locally rather than trying to make their way home from Melbourne or Geelong at 4am.”

At a time when live music is already under pressure, it’s crucial that policies support - not stifle - small, independent venues trying to keep local culture alive.”

Other venues have noted that price rises on either drinks, food or tickets could become a commonplace solution – shutting out music goers, and damaging Victoria’s cultural output.

Adapting to Change Music, and its operation, has changed rapidly over the past few decades.

Tapes quickly gave way to CDs, which in turn gave way to completely nonphysical access to music. a particular artist to the region. Watching it all come together is deeply rewarding.”

Just about every live music pub looks beyond the balance sheet when considering music as it can be difficult to quantify the passion at the heart of what they do and why they do it.

But in saying that, putting on live music can be, at times, challenging: “The biggest challenge we face running a small live music venue is the rising cost of doing business. Some of these costs are fair and unavoidable - but others are nonsensical and need to be addressed.”

“A prime example is the mandatory security requirements. We can screen

a UFC fight or a football game in our public bar with no security guards on site, yet if we host an acoustic performer on a Sunday afternoon, we’re required to hire multiple guards - often costing hundreds, even thousands of dollars.”

“These unnecessary expenses make it near impossible to run smaller community-focused events. There are so many local artists we’d love to support and give a stage to, but the current regulations make these shows financially unviable.”

Luke points to the community and cultural impact of a struggling live music scene: “One piece of feedback we often receive is from parents who are grateful

Luke has worked diligently to adapt to these changes: “Popular music styles are always changing, but a few things remain constant. People might spend $500 on a Taylor Swift ticket once a year, but what they really want are more nights out with friends at their local something to look forward to.”

“Our role as a venue is to make sure those experiences are high quality and good value. When we get that balance right, it strengthens community, supports artists, and keeps live music culture alive.”

Pubs that put on live music exist in a unique ecosystem, one that many others would never really interact with. Booking agents, sound engineers, promoters – to name a few – are regular stakeholders of the Barwon Heads Hotel. While these extra factors can cause heavier workloads and more complications, the impact on the broader cultural landscape cannot be understated.

Stadium gigs and large music events are most certainly a boon for Victoria, and a reflection on its ability to draw the very best from around the world. But we must take a moment to remember, and protect, the pubs that week-by-week pour their blood, sweat and tears into keeping the very heart of our live music scene alive.

“When the local pub hosts live original music, everyone turns up - the football team, parents, grandparents. Having accessible art available to all can genuinely change the fabric of a town and inspire people in the most unexpected ways.”

HOTEL TODAY | 13

QuickCount P: 1800 726 868 e: info@quickcount.com.au

"Implementing the facial recognition system at Robina Tavern and Logan City Tavern has been a game-changer for us.

From day one, the installation process was seamless — quick, easy, and completely unobtrusive to our daily operations. The onboarding process, including the development of policies and procedures, was handled professionally and made adopting this technology stress-free.

Since going live, the system has become an invaluable tool for our staff.

It has made identifying patrons at risk and those on the register of excluded patrons significantly easier and more accurate. This has improved both our compliance and our efficiency, giving our team the confidence to focus on providing a safe and welcoming environment for all our guests.

The ongoing support we’ve received has been excellent, with responsive assistance whenever needed. This level of service has given us peace of mind knowing that we are always backed by a knowledgeable and supportive team.

We couldn’t be happier with the results and would highly recommend this solution to any venue looking to enhance safety, compliance, and operational efficiency."

Scott Steele, Assistant Venue Manager Robina Tavern & Logan City Tavern

Excellent Support NZCT has partnered with COMS Systems since its inception nearly two decades ago. We make extensive use of their products, including COMS Detect, a facial recognition system that supports our customers in delivering a safe, compliant, and enjoyable experience for their patrons. In recent years, COMS has continually enhanced the COMS Detect platform through ongoing research and development, introducing new features that our customers now depend on. This enduring partnership reflects our shared commitment to innovation, safety, and excellence in service.

TESTIMONIALS We can confidently say that the COMS Detect Facial Recognition System has proven to be a game-changer in venue monitoring and harm minimisation across our network of venues.

When detections are made, staff can quickly access and respond to alerts, thanks to the user-friendly interface and reliable hardware setup.

COMS Detect is a robust, reliable, and staff-friendly solution backed by a team that genuinely cares about venue success and compliance. We highly recommend it to any organisation seeking to enhance safety and operational efficiency in meeting harm minimisation requirements.

Carol Longhurst, Senior Gaming Manager Bobby Foundation/TAB New Zealand

Rob Holden, General Manager New Zealand Community Trust

HOTEL TODAY | 21

Artworks punctuate every stage of the guest journey, from Justene Williams’ Mirror Sheila, a sculptural guardian in the foyer, to Jazz Money’s These Infinite Beginnings, a multisensory installation, and pieces by Mia Boe, Kat Shapira Wood, Claudia Terstappen, among others. The hotel functions as a living gallery, reflecting Melbourne’s creative energy throughout its public and guest spaces.

MELBOURNE’S COOLEST NEW STAY IS HIDING IN PLAIN SIGHT Coming this December, Hannah St Hotel is set to introduce a fresh chapter in boutique hospitality to Melbourne’s Southbank precinct. As part of the Collection by TFE Hotels portfolio, the design-forward, culturally attuned property is already turning heads for its considered aesthetic and commitment to connecting guests with its neighbourhood. More than a place to stay, Hannah St Hotel is shaping up to be the city’s destination for creative professionals and urban explorers eager to immerse themselves in Melbourne’s cultural pulse, offering an experience that will feel unmistakably local - from a hole-in-the-wall serving great Melbourne coffee and hidden art spaces.

Developed by Time & Place, in partnership with Hickory, MaxCap Group, and TFE Hotels, the $150 million, 188-room hotel will form part of the Queensbridge precinct, a mixed-use development energising Melbourne’s southern edge. The property will also complement the nearby $1.7

22 | HOTEL TODAY

billion Melbourne Arts Precinct transformation, enhancing the area’s cultural and hospitality appeal.

Modern Nostalgia Meets Local Creativity Curated by Melbourne-based Flack Studio - led by award-winning interior architect David Flack - Hannah St Hotel showcases an aesthetic that blends timeless elegance with contemporary flair.

Known for high-end residential projects, Flack Studio’s approach is all about creating spaces that feel like they’ve always belonged in the city - a “modern nostalgia” that resonates with Melbourne’s history and energy.

The hotel’s triangular site, reminiscent of New York’s Flatiron Building, creates a striking urban presence alongside Melbourne’s Kings Way overpass. Interiors combine bespoke furniture, bold materiality, rich textures, expressive colours, and curated artworks, giving guests a sense of place that is both familiar and surprising.

Living the 15-Minute Neighbourhood Hannah St Hotel is designed to immerse guests in Southbank’s cultural and social rhythm. The design team has thoughtfully crafted public and social spaces to encourage engagement, where indoor and outdoor areas blur and the hotel becomes a neighbourhood hub for travellers and locals alike.

Guests will be able to explore nearby laneways, cafés, galleries, and boutiques, or follow curated itineraries designed to showcase Melbourne like a local. Lifestyle and wellness spaces, including The Clubhouse, will offer a 19-metre all weather pool, sauna, gym, co-working studios, and even a podcast recording studio. The hotel's rooftop terrace and adaptable event venues will provide the backdrop for social and cultural moments.

Architecturally designed rooms offer flexible configurations for meetings, incentives and events – and all just a short walk from the Melbourne Convention and Exhibition Centre (MCEC).

The Mulberry Group serves Melbourne on a plate Culinary experiences at Hannah St Hotel will be led by The Mulberry Group, bringing Melbourne’s vibrant dining culture under one roof. Guests can start their day with Melbourne-made Square One Coffee, freshly baked pastries, and produce-driven sandwiches at Hannah St Coffee whilst Coupette Corner Bistro & Bar, offers a European-inspired neighbourhood spot offering breakfast, lunch, and dinner with a focus on local, seasonal produce.

As the day unfolds, the Terrace Lounge rooftop transforms from quiet workspace to a hub for alfresco dining and cocktails, while Bar Hannah transforms the hotel lobby into a chic cocktail lounge with curated wines and elevated snacks.

For those seeking a more intimate setting, The

Carriage Lounge offers a moody, sophisticated retreat for pre-dinner drinks or late-night conversations. Together, these venues create a rhythm of hospitality that mirrors Melbourne life, blending community, design, and gastronomy into a seamless, immersive experience.

Hannah St Hotel promises to be more than a place to stay; it will be a cultural and social anchor where art, design, wellness, and locally inspired hospitality converge. Its pre-opening anticipation reflects Melbourne’s appetite for hotels that are rooted in creativity, neighbourhood identity, and immersive experiences. A true home for those who want to feel, see, and be part of the city’s pulse.

“Hannah St Hotel is about culture at its core: the art, the design, the people, the local stories. Guests aren’t just visiting Melbourne, they’re feeling it.”

Peter Minatsis, General Manager “Every hotel is really about place, context — and that’s the number one thing that determines it.” This hotel had to ultimately feel like Melbourne. The design is neither nostalgic nor futuristic. It’s both.”

David Flack, Flack Studio “When designing the public spaces, we thought about how you invite people in, make these social active spaces, and make them places of positive interaction. The idea is to make people feel like they’re part of a place which is much loved, that has substance and timelessness. Our aspiration is to be the neighbourhood’s gathering place, like the old corner milk bar - part of people’s daily routine, where inside and outside spaces blur."

Tim Price, Time & Place “With Hannah St, we wanted to capture that same sense of wonder and excitement, with a Melbourne heartbeat that feels alive, authentic, and inclusive.”

Nathan Toleman, Mulberry Group

HOTEL TODAY | 23

UNDERSTANDING AN INSTITUTION

FOR OVER 40 YEARS, THE ROYAL MAIL HOTEL IN DUNKELD HAS BEEN A BEACON OF THE COMMUNITY AND HOSPITALITY EXCELLENCE. A local Dunkeld family acquired a humble bluestone inn in the 1980’s, with the core values of conservation and community they transformed the property and surrounding farmland into one of Victoria’s most celebrated regional destinations.

welcome from roaming kangaroos, wallabies, and even the odd emu. Understanding that the people make the place, we spoke with Kylie Schurmann, Assistant General Manager to get her insights into what makes this destination property so special.

Enjoy sundown – Sit back as the sun sets, sipping on a bespoke gin while the local wildlife wander past. The mountains take on a special glow as the light changes. The spectacular night sky full of stars appears as only it can away from towns and cities.

The story of Dunkeld is told through the hospitality experience. From home-grown produce to local wines, the people and unique experiences of regional life in the area are conveyed with warmth and passion. The team at the Royal Mail Hotel preserve traditions and community so that when they welcome guests, they get to share an experience that typifies Dunkeld.

For anyone that hasn’t had the privilege of visiting the Grampians before, what are you top three recommendations for the area?

Take a hike - Here in the Southern Grampians (Gariwerd), we have a range of walking tracks from an easy stroll around our Arboretum Lake to a more heart pumping mountain climb.

What makes the Royal Mail Hotel such an iconic destination and experience?

The Royal Mail Hotel is considered an iconic destination because it delivers a rare combination of excellence in food and wine, natural beauty, and deeply considered hospitality. Its distinctiveness comes from how these elements are woven together into a complete experience, not just a stay.

Looking out to Mount Sturgeon, it’s hard to imagine a better backdrop for a summer staycation. Guests can look forward to a

24 | HOTEL TODAY

Visit a gallery – The natural beauty of the Grampians (Gariwerd) has inspired many artists.

See their works in public Galleries in Hamilton or Ararat, or the many smaller galleries and studios around.

In detail, these elements include two distinct dining venues; the two hatted (continually since 2017) Wickens and our casual a la carte restaurant, Parker St Project. Produce for the

restaurants is sourced from our organic kitchen garden, larger market garden and our farms.

Our notable wine collection is internationally recognised. Our location, with the shared boundary of Grampians (Gariwerd) National Park, provides epic mountain views, abundant native wildlife and walking tracks which are accessed directly from guest rooms.

Our team is made up of hospitality professionals who deliver service with country warmth while mentoring young local staff. This kindness and heart is at the core of everything we do.

What are you most excited for this summer?

Does the change in season affect your food offering?

Summer for us means bumper crops from our kitchen garden which will make their way onto the menus in our restaurants. Think over 50 varieties of tomatoes used in Executive Chef Robin Wickens’ signature alphabet soup. There are peppers, eggplants, and tromboncino squash, peaches and plums and all the berries.

We know that your team has a multitude of initiatives that focus on the pillars of sustainability, innovation and community. Can you share one that is particularly special to you?

There’s one very special program that springs to mind straight away, one of the unique ways we support our local community. Our Executive Chef, Robin Wickens (whom our fine dining restaurant is named in honour of), visits our local primary school on Friday afternoons to teach hands on cooking classes to the kids.

Royal Mail Hotel cellar with Sommelier

Has your approach evolved over time? Or have you remained unchanged in your values and approach?

Our philosophy has always been rooted in place, the beauty of Dunkeld, the micro climate of the seasons, and the produce we grow. Over time, our approach has evolved from offering exceptional dining and deluxe accommodation that celebrates place, to building more complete experiences that allow guests to reconnect, relax and be revitalised. This could be our signature

scent diffused throughout the property, serving our own Garden Gin made with botanicals from the garden to handwriting guest amenity cards and featuring Grampians artworks in the restaurant. Put simply, delivering genuine hospitality is central to every decision we make.

Learn more about the experiences, hospitality and accommodation on offer at the Royal Mail Hotel by checking out their website.

Royal Mail Hotel 98 Parker Street, Dunkeld T: (03) 5577 2241 E: relax@royalmail.com.au www.royalmail.com.au Socials: @royalmailhotel

The students harvest from their own kitchen garden, a team of helpers work with the students, then they all sit down and enjoy a shared meal. Although the students are young, don’t be fooled into thinking it’s a typical ham and pineapple pizza! The kids enjoy creations like pumpkin pies with thyme custard or beetroot chocolate brownies.

How do you curate unique guest experiences that tell the story of the region and property?

We have developed a range of behind the scenes type of guest experiences, which are all very considered. They must genuinely align with our ‘essence’, greatly enhance the visitor experience and work within what we can consistently deliver operationally. These experiences tell the story of the property, be it a wine tutorial delivered by a sommelier inside our 30,000 bottle cellar; or a tour of the kitchen garden hosted by a chef who tells the story of the history of the garden, the challenges and the organic practices that result is the best produce possible that travels metres not miles to the plate.

Wickens interior to mountains

Royal Mail Hotel Kitchen GardeN

HOTEL TODAY | 25

THE ESPY SUNROOM:

SEAMLESS SOUND, ANY TIME OF DAY The Hotel Esplanade in St Kilda is an icon of Australian hospitality. Its newest space, the Sunroom, had to honour that legacy while delivering true flexibility: relaxed lunches on the terrace, elevated dining with background music, latenight energy with live music or DJs, and corporate presentations by day.

Crucially, it also needed to operate as part of the broader Espy AV ecosystem controllable from the main venue and capable of sharing audio between rooms.

To achieve this, Jands partnered with Wilton AV to design a solution built on Electro-Voice loudspeakers and Shure wireless microphones. The brief demanded even coverage, clarity at conversational levels near the bar,

32 | HOTEL TODAY

excitement on the dancefloor without spill to nearby apartments, and simple, reliable control for staff.

For the dancefloor zone, three pairs of compact Electro-Voice EVU-1082/95 loudspeakers are ceiling-mounted in a progressive array, supported by discreet low-frequency reinforcement via an EVID S10.1D. This approach concentrates energy where it’s needed while avoiding the uncontrolled spill common with ground-stacked systems. Across adjacent indoor and outdoor areas, a distributed design using Electro-Voice ZX-1i loudspeakers maintains consistent tonal character and coverage. In spaces where a flush aesthetic was preferred, Electro-Voice C4.2 in-ceiling speakers provide a neat, intelligible solution.

For speeches, presentations, and adhoc performances, Shure SLX-D digital wireless offers dependable, low-latency audio and straightforward operation for staff and visiting talent alike.

Integration was the real test. The Espy is a multi-level, heritage venue with tight zones and varied use-cases. The Sunroom had to plug into this labyrinth and lift overall automation. New touch panels present clear presets — lunch, dinner, late — with gradual evening volume reduction to respect neighbours.

Staff can override when required, but day-to-day operation is intentionally hands-off.

Interconnection between rooms extends the value of the investment. Any of the Espy’s five performance spaces can feed

FEATURE

PUBLICANS, HOTELIERS, SUPPLIERS AND INDUSTRY LEADERS CONVERGE AT HOSPOFUTURE EXPO 2025 The hospitality industry was buzzing on Wednesday, 15 October as more than 250 publicans, hoteliers, venue operators, suppliers and emerging leaders gathered at the iconic Melbourne Cricket Ground (MCG) for HospoFuture Expo 2025. This event has quickly cemented itself as one of the state’s most forward-looking forums for innovation, industry connection and insights into the future of Victorian hospitality.

HospoFuture Expo was created to give operators a clearer understanding of the forces reshaping how people eat, drink, socialise and choose their favourite venues. This year, the program centred on one clear theme: What will shape the Victorian pub landscape over the next decade and how can venues adapt, evolve and lead?

Across a full day of keynote presentations, practical sessions and an expanded exhibition floor of more than 25 partner booths, attendees were given the

40 | HOTEL TODAY

opportunity to explore what’s emerging, what’s already here, and what matters for the road ahead.

A Program Built for the Future of Pubs The 2025 program covered the biggest shifts impacting the sector, from digital discovery and generational behaviour to AI, workplace culture and the rise of lowand-no alcohol.

The day opened with TikTok & the Future of Brand Storytelling, where TikTok shared how pubs can use short-form video to

build visibility and authentically connect with younger audiences. Operators left with practical ideas for capturing the everyday stories of their venues in ways that feel natural, creative and engaging.

From there, David Dicker from Diageo took attendees deeper into the drinking habits, motivations and cultural cues shaping how Gen Z is redefining the bar experience. His session explored how this generation values intentional drinking, authenticity, discovery and elevated experiences. Providing insights that are

k ✉

Indulgent, sweeter dishes are also trending on breakfast menus – from fluffy blueberry pancakes and waffles to French toast topped with pistachios and Dairy Farmers Thickened Cream. Sweet ingredients like chocolate and biscuit spreads are fast becoming the new go-to ingredients for creative chefs looking to set their menus apart from the crowd.

And with more pubs and clubs now opening for breakfast, competition is getting heavier – so it’s important to ensure your staff are skilled at upselling.

Customers may come in for just a coffee and a muffin, but if you have enough appealing choices on the menu, there’s a good chance you can capture them for a full sit-down meal which delivers a strong profit margin.

TIPS AND HINTS From Bega Foodservice Chef Ambassador Gary Johnson “My approach to breakfast is basically to divide your menu in half – on one side you have your traditional staples, on the other it’s more innovative food which is halfway between your classic breakfast and lunch. That’s where you can experiment with different influences and approaches and create dishes that are as memorable as they are flavoursome.

“It’s all about being adventurous with your cuisine choices. I had a Korean egg sandwich the other day with Korean barbecue sauce and scrambled eggs,

all served in a wrap. We’re lucky in this country to have so many culinary influences which we can utilise on the menu.”

• Gary suggests swapping out butter with Dairy Farmers Cream Cheese – which is delicious on breakfast treats like banana bread. “I mix a little espresso coffee through the Cream Cheese, then spread it over the banana bread, sprinkle it with toasted walnuts and maybe add a little drizzle of honey for those with a sweet tooth.”

• Add a dab of Dairy Farmers Thick and Creamy Yoghurt to your muffin recipes to enrich the flavour and increase the protein – they deliver terrific taste and texture with their crispy exterior and warm, fluffy centre, while the distinctive aroma of fresh-baked muffins is sure to excite customers’ tastebuds.

• A variation on the above is Gary’s “breakfast tiramisu” – consisting of oats and chia seeds soaked overnight in a little coffee and cocoa powder. Top with Dairy Farmers Thick and Creamy Vanilla Yoghurt, drizzle with maple syrup and dust with cocoa and it becomes a ‘2 in 1’ breakfast’, delivering a caffeine hit along with important nutrients like fibre, protein and calcium.

• Gary recommends using frozen berries in your breakfast smoothies – so the smoothie virtually becomes a slushie!

Any fresh fruit will do – use one part fruit to one part Dairy Farmers Thick and Creamy Yoghurt to one part milk of your choice. A little honey can be added according to customer taste, but thanks to the fruit and the yoghurt, the smoothie will usually be sweet enough without it.

HOTEL TODAY | 45

MORE CONTROL

Whether you’re a hands-on investor or prefer to leave it to the experts, Hostplus has an investment option for you.

Compare Hostplus

Issued by Host-Plus Pty Limited ABN 79 008 634 704 as trustee for the Hostplus Superannuation Fund ABN 68 657 495 890.

HOTEL TODAY | 49 Consider the relevant PDS and TMD available at hostplus.com.au before making a decision about Hostplus. HP3250

FEATURE

SUPPORTING THE NEXT GENERATION OF FRONT OF HOUSE HOSPITALITY LEADERS IN THE COUNTRY REGIONS

The program focuses on key supervisor and management role skills, including lead and manage people, manage conflict, recruit, select and induct staff and monitor staff performance to name a few and it’s been structured to include engaging content specific to their job roles to ensure they can relate, absorb content and participate successfully in the assessment process.

Oz Skills Careers College has spent 2025 bringing their Certificate IV in Hospitality program for front of house supervisors and managers to the regional areas.

Bringing together emerging leaders from pubs within country towns to engage in their development in their roles for the venues they work for.

Let's hear from some of the current students on the program.

52 | HOTEL TODAY

Developing the skills & knowledge of the next generation of leaders is paramount to the success of the Hospitality industry moving forward.

Q. What attracted you to enrolling in the course?

Darcy – Newmason: I wanted to strengthen my skills as a manager and learn more about the leadership side of hospitality.

I’ve worked in the industry for a few years now, and I wanted to take the next step in understanding how to run a venue well by learning more skills & knowledge from formal training.

Sarah – The Victoria Hotel Woodend: The fact I am so passionate about Hospitality and learning new things, I wanted to enrol in the course. Also, the classes are done through the day which worked great for me as I have kids in school.

Q. What have you enjoyed most about the training sessions?

Sarah – The Star Hotel Sale: The face to face sessions, and with someone who’s in the industry and has a wealth of knowledge.

Also being in a group setting with my coworkers.

Darcy – Newmason: I’ve really enjoyed how practical the sessions are. Everything we learned connected directly to real situations I face at work. The discussions amongst the group also made it easier to reflect on how I can improve as a leader and team member.

Q. Can you provide us with 3 key learnings and how you used these in your job role?

Sarah – The Star Hotel Sale: • I've learnt how to be a better manager and leader • Food handling skills and knowledge • I have learnt how to deal with difficult situations with staff Darcy – Newmason: • I’ve learned to communicate more clearly with my team during busy shifts.

• I have learnt how to handle difficult customer or staff situations with more patience and professionalism, keeping calm under pressure.

• I’ve started using what I learned about leadership styles to motivate my team in positive ways.

Q. Can you explain how the trainer kept you engaged and interested in the sessions?

Sarah – The Star Hotel Sale: Sharing stories about her wealth of experience in all areas of hospitality and her knowledge is incredible.

Darcy – Newmason: She made the sessions really engaging by using real hospitality examples and encouraging everyone to share their own stories. She’s kept the sessions relaxed and conversational, which made it easier to stay focused and enjoy learning.

Q. What positives have you found from being in a group session with other pubs employees?

Sarah – The Victoria Hotel Woodend: Hearing how other pubs do things, being able to compare what we do and hearing

other people’s stories has been really helpful with my supervisor role.

Sarah – The Star Hotel Sale: I love being able to share stories and bouncing ideas between all the other venues involved.

It feels like a little hospitality family, no judgment, no threat of stealing ideas just a really supportive environment.

Q. Can you provide us with an overall summary on your experience with the Oz Skills Certificate IV in Hospitality program?

Sarah – The Victoria Hotel Woodend: It is so worth it. I’m passionate about hospitality and this course has given me knowledge which I’ll use for the rest of my life.

Darcy – Newmason: The experience has been really positive! The program has given me practical skills I can use every day as an assistant manager and it’s made me more

confident in leading a team. I’ve learned a lot about myself and how to be a better communicator and problem-solver.

Q. When recommending the program to other employees what would you say to them?

Sarah – The Victoria Hotel Woodend: I’d say do it! It’s really well structured and provides so much information but it’s not overwhelming. You will learn so many new things which you apply to your job. It has given me more confidence when taking on tasks and challenges.

Darcy – Newmason: It is definitely worth doing. It helps you understand the “why” behind what we do in hospitality and gives you skills that make a real difference at work.

It’s a great way to build confidence on the job!

HOTEL TODAY | 53

PARTNERS

KICKSTART KENO IN 2026 WITH POWERFUL PROMOTIONS For Victorian hotels looking to build on their Keno success in 2026, the secret weapon is smart in-venue promotions that boost the buzz and keep patrons coming back for more.

With the arrival of the new year, Keno is encouraging Victorian hotels to spark engagement and grow their player base – all through the power of in-venue promotions.

Victorian hotels enjoyed a solid Keno performance in 2025 due to strong player interest and smart local marketing, setting the stage for continued success in the year ahead.

Whether it’s rewarding loyal patrons, attracting new players or simply creating a buzz on the floor, Keno

58 | HOTEL TODAY

promotions have proven to be a simple yet strategic way to make the game a standout performer in hotels all year round.

Why Keno promotions matter “Make Keno shine in your venue with a promotion – it’s a simple and easy way to spark engagement with the game throughout the year,” says Luke Harrison, Keno National Partnership Manager.

With the right approach, promotions

can do more than just drive ticket sales. They can transform the atmosphere, encourage longer stays, and increase spend across other areas of the venue.

“Hotels that run promotions strategically are not only rewarding their loyal players but also attracting new ones with the chance of winning a prize,” Luke explains.

“Additionally, hotels have noted that promotions sparked broader engagement, including conversations,

Taking the first step “Creating a venue promotion that is unique to your hotel and tailored to your patrons is easy thanks to Keno Connect – our online venue platform,” Luke says.

“There you’ll find ‘off-the-shelf’ promotions that are ready to be deployed, complete with terms and conditions, and customised pointof-sale that can be downloaded or delivered directly to the venue.

longer stays and increased spend across other areas of the venue.”

Luke highlights that many hotels successfully implement venue promotions during quieter periods of lower Keno jackpot activity, as well as during peak seasons.

“Across the state, venues that have embraced Keno promotions are seeing measurable results in terms of player engagement and revenue generation. From cities to regional towns, the feedback is consistent: promotions work,” he says.

“Promotions are a great way to keep the energy up, even when jackpots aren’t front and centre. They give venues a reason to celebrate and players a reason to engage.”

2. Recurring Prize Promotion: Ideal for month-long campaigns, this format awards one prize each week over four weeks. It keeps players coming back and builds momentum week by week.

3. Major & Minor Prize Promotion: For hotels looking to make the most out of a promotion, a Major and Minor Prize promotion runs over a set five-week period. During this time, there are four minor prizes and one major prize awarded each week. It’s a high-impact option that can drive serious engagement.

Each format can be tailored to suit a hotel’s goals, resources and event calendar.

“Venues can also choose from tiers of promotional prizes across a range of price points. This prize range is refreshed four times a year and designed to appeal to a broad player base. It features a range of gift vouchers, along with home and leisure products, such as Weber barbecues and home entertainment systems.

“Whether your goal is to reward regulars, attract new players or simply create a buzz in your venue, Keno promotions offer a smart, strategic way to drive success in 2026.”

Speak to your Keno Business Development Manager today to explore how a tailored promotion can support your hotel’s growth or visit www.kenoconnect.com.au.

“Now is the time to set a Keno promotional calendar for the year ahead, making the most of peak seasons, such as summer holidays, Easter, Mother’s Day and Father’s Day. These are times when foot traffic and player enthusiasm are naturally high.”

Three promotion types that deliver Luke explains there are three Keno promotion types that can help hotels drive even greater success in 2026: Standard Prize, Recurring Prize and Major & Minor Prize Promotions.

1. Standard Prize Promotion: Run over four, five or six weeks, this format offers a single prize drawn at the end of the promotion. It’s simple, effective and ideal for venues looking to dip their toe into promotional activity.

HOTEL TODAY | 59