Requires internet connection. Foxtel licensed venues customers only. Requires Business iQ connection and compatible 4K TV/equipment. Selected games in 4K. Where multiple content formats (HD & 4K) or multiple distribution sources are playing out in a single zone of your venue, there may be audio-visual synchronisation lags. Foxtel is used under licence by Foxtel Management Pty Ltd
SideBright
Cover story: Archie Rose’s Rye Malt Whisky is a bartender’s favourite. 14 Pub Cocktails: With patrons clamouring for cocktails, it’s not just about what’s on the menu, but how they’re priced and branded in pubs.
Ed’s Pick
20 Pub Leaders Profile: Taking on the GM role at Camden Valley Inn at 27, Kayla Seeney has made her mark on the historic pub.
22 Preparing for Summer: With warmer weather increasing patronage, operators are investing in offering memorable experiences and prioritising comfort.
Spring Carnival: Punters are looking for a reason to celebrate, and savvy pubs are making whole-day events out of the races.
REGULARS
8 News: What’s happening in pubs across Australia.
30 Design & Build: Bayfield Hotel Group is honouring history at Dee Why Hotel, while also bringing the pub up to a modern standard.
34 Tales from the Top: Bhavani Baumann has tapped into the cultural zeitgeist at The Chippo Hotel.
Editor’s Note
I’VE HIT a personal milestone at Food and Beverage Media, ticking over to ten years as the editor of Australian Hotelier. I’ve loved every second of it, but would never have guessed I would have stuck around at the one publication for so long. In part, it’s because the FAB team is amazing, and I’ve made some true friends here. As we’ve learned as an industry, team culture is a huge part of staff retention.
But the other component that has kept me at this publication is that the pub industry is just so interesting! It is constantly evolving and shifting in a way that has kept me on my toes, kept operators pushing for the next big thing, and kept patrons coming back for more when other hospitality sectors have suffered. Not to mention, the industry is full of good people! I suppose its intrinsic to the
nature of being a publican, but I’ve met with so many publicans who have been generous with their time, been unhesitating in sharing their experiences and knowledge, and who genuinely want to see the industry do well as a whole.
In the last ten years, the industry has met challenges like lockouts and lockdowns with aplomb and surged forward regardless. It’s been a pleasure to cover the triumphs and successes along the way, and I can’t wait to see what else the industry has in store. Thank you for reading – here’s to many more issues.
NATIONAL SALES MANAGER: Jason Wild Tel: 02 8586 6213 jwild@intermedia.com.au
GENERAL MANAGER SALES –LIQUOR & HOSPITALITY GROUP: Shane T. Williams
GROUP ART DIRECTOR –LIQUOR AND HOSPITALITY: Kea Webb-Smith kea@intermedia.com.au
PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au
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In the news
WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA
Hurley Hotel Group celebrates 50 years
Renowned South Australian pub operator, Hurley Hotel Group, has celebrated a special milestone of 50 years in the hotel industry.
Acquiring its first pub, the Wuddina Hotel on the Eyre Peninsula in 1975, managing directors’ Peter and Jenny Hurley’s portfolio has now grown to 10 hotels, employing 680 people across the state.
The portfolio comprises the Arkaba Hotel, Kensington Hotel, Marion Hotel, Torrens Arms Hotel, Hotel Panorama, and Hotel Royal in the Adelaide region, as well as Barker Hotel in the Adelaide Hills, Pretoria Hotel in Mannum, Port Lincoln Hotel on the Eyre Peninsula and Ivory Waterside in NSW.
“We’re incredibly proud of the five decades we’ve devoted to the hospitality industry - the communities we’ve supported, the staff we’ve employed, and the legacy we’ve built. What began as a single country pub has grown into a lifelong commitment that our children have been raised in and now carry forward with us,” stated Jenny.
The Hurley Hotel Group timeline
Jenny and Peter acquired the lease for their first suburban hotel in Torrensville, Hotel Royal, in December 1979 from SA Brewing Company, who owned over 100 SA hotel freeholds.
In 1984, they purchased the lease of another SA Brewing hotel, Marion Hotel, in Mitchell Park, which through hard work and high volumes became a success.
The Hurleys then purchased the iconic Arkaba Hotel in 1991 during the worst recession since the Second World War with a vision to reinvigorate the run-down hotel and transform it into a diverse entertainment/hospitality venue.
In 1994, with the SA Brewing Company exiting its hotel freehold holdings, Peter played a key role in a deal allowing longterm lessees to purchase their venues. The Hurleys seized the opportunity, acquiring the Hotel Royal, Marion Hotel, and Torrens Arms Hotel freeholds - one of the most significant decisions in the group’s history.
Peter and Jenny Hurley in the early days of the group
The Hurley family at the group’s
Premier Malinauskas at the Golden Jubilee celebrations
Other hotels bought and sold along their fifty-year journey have included the Tonsley Hotel in 1997, the Alma Tavern in 2000 with Adelaide Crows legends Mark Ricciuto and Simon Goodwin, the Kensington Hotel, the Hackney Hotel, the Pretoria Hotel at Mannum, the Port Lincoln Hotel in 2007, and their first interstate hotel, the Ivory Waterside in Tweed Heads. Earlier this year, the Hurleys also acquired the Barker Hotel in partnership with Mark Ricciuto and General Manager Sam McInnes.
A big investment in South Australian pubs
In the last decade, the Hurley Hotel Group has invested over $100 million into rebuilding and renovating parts of their portfolio, including the Marion Hotel which went through a $20 million transformation that was completed in 2019 and saw the addition of over 50 guest rooms, a new bottle shop, revamped bars, function rooms, a beer garden and two dining areas.
In 2024 the Arkaba Hotel underwent a comprehensive $12 million renovation that took over 12 months, marking the first major renovation the iconic hotel had undergone in its 60 years. Work undertaken included a new lounge, restaurant, a refurbished Top of the Ark and new look “Sportys” bar complete with a 360-degree wraparound LED screen, known as ‘The Funnel’. As a result of the renovations the Arkaba Hotel took out a number of awards including the coveted Best Overall Hotel –General Division (Metropolitan), at the 2024 Australian Hotels Association (AHA) SA Awards.
Hotel Royal, also saw an $8 million investment completed in 2024, with renovations to its bar, restaurant and upstairs function area featuring a brand new balcony overlooking Henley Beach Road.
Currently under construction is the Hurley Hotel Group’s biggest investment to date - the new $60 million Hotel Panorama which is expected to open in the first half of 2026.
When complete, the five-storey Hotel Panorama (inclusive of a basement) will feature a rooftop bar which will face the ocean, while the two function rooms on the top floor will have views of the stunning Adelaide Hills. The ground level will be home to a cafe bar and restaurant, a sports bar and outdoor beer garden under the gum tree featuring a huge three metre outdoor screen. The hotel will also include three floors of accommodation with 77 rooms across the levels, including 26 serviced apartments, with one and two bedroom and even a honeymoon suite.
With their children involved in the business, as well as a trusted core leadership group, overseeing more than 600 employees, for Peter and Jenny, the legacy of their 50 years in pubs comes down to the people they work with and their impact on the industry within South Australia.
“Our team is the foundation of everything we do, we’ve been fortunate to have incredibly loyal and passionate people beside us, some for decades. That sense of family extends beyond blood - it runs through every part of our business,” stated Peter.
“For 50 years, we’ve built a legacy rooted in family and community. With our continued investment in South Australia, we’re not just looking to the next chapter—we’re laying the foundation for the next 50 years and beyond, guided by the generations still to come.”
Hotel Royal in the mid 1990s
Australian Hotels Association elects new national president
As a
third-generation
hotelier who grew up at the Kalangadoo Hotel, I live and breathe hotels. It’s an honour to be elected National President.
David Basheer
DAVID BASHEER, president of the AHA|SA, has been elected unopposed as the new national president of the Australian Hotels Association (AHA).
The third-generation South Australian hotelier takes the reins from Victoria’s David Canny, who has been in the national leadership role since late 2022. Basheer was elected as National President unopposed, with long-serving AHA NSW president Scott Leach as the new national Senior VicePresident. The Northern Territory’s Paul Palmer will serve as Vice-President, with Tasmanian hotelier Ben Carpenter continuing in his position as Secretary/ Treasurer of the AHA.
AHA national CEO Stephen Ferguson has also renewed his contract with the Association.
Basheer paid tribute to the hard work of his predecessor – who, as President of AHA Victoria, will remain on the board and national executive.
“David Canny is not only a great publican and a great leader – he is also a great human being and I would like to thank him for his tireless work over the last few years as National President,” stated Basheer.
“As a third-generation hotelier who grew up at the Kalangadoo Hotel, I live and breathe hotels. It’s an honour to be elected National President and I’ll be working closely with the board and the CEO Stephen Ferguson on the challenges our industry faces at the Federal level.”
Canny said the South Australian President was the perfect successor.
“David’s depth of experience in the hotel sector is just what our industry needs to keep momentum moving forward at the national level.
“I wish him all the best and look forward to working closely with him.”
Basheer is from a well-known Adelaide sporting family, he is a former president of the Port Adelaide Magpies and a self-described AFL “tragic”.
With his wife, Trina, and son James, he currently runs the Strathmore Hotel, Woodville Hotel and Sailmaster Tavern.
David Basheer
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Whisky done differently
Archie Rose’s international award-winning Rye Malt Whisky is more approachable and elegant than traditional ryes, and a bartender’s favourite for both simple serves and cocktails.
IN FEBRUARY 2015, Archie Rose Distilling Co. laid down casks to create a unique whisky expression. By August 2019, its Rye Malt Whisky became a core expression. The goal was to create a whisky that was uniquely Australian in both flavour and foundation.
Since then, Rye Malt Whisky has become a three-time winner of ‘World’s Best Rye’, winning at the World Whisky Masters (London) 2019 as well as the World Whiskies Awards and ADI International Spirits Competition in 2020.
With a price adjustment earlier this year to an RRP of $99, not only is Rye Malt Whisky a globally acclaimed, Australian expression of whisky – it also provides great value for venues and guests alike and can be served neat or to add depth and complexity to cocktails and whisky listings.
It’s all in the grain
To create this truly unique whisky, the Archie Rose team selectively sourced rare malted rye and the finest malted barley from progressive malt houses, paired them with virgin American oak casks air-dried for 36 months and let it all mature in the maritime air of coastal Sydney. Using a unique individual malt stream process, this whisky is crafted to highlight three distinct rye malts that are sourced entirely from Australian growers.
“Grain is such a fundamental part of our conversation about whisky. It is our conviction that whisky does not start life in the distillery, it starts in the field,” explains Archie Rose Master Distiller Dave Withers.
“As distillers, it is our duty to nurture the natural flavours of the grain and, through intervention, highlight the broad spectrum of flavours that can be achieved.”
By using malted rye rather than unmalted, Archie Rose unlocks
all the spice and herbal complexity people love in rye, but with much more finesse and depth. The locally grown pale malt barley rounds things out with a delicate floral and biscuity lift. Add to that the distillery’s carefully sourced, long-seasoned American oak, and a bottling strength of 46% ABV to preserve full character — and you end up with a whisky that’s full of personality, yet incredibly smooth and welcoming. That balance between power, refinement, and a uniquely Australian character is what has resonated so strongly with drinkers and judges alike.
The perfect whisky for venues
Archie Rose’s different approach to a rye whisky makes Rye Malt Whisky stand out. By using malted rye, the distillery has created a whisky that’s more approachable and elegant than traditional ryes, yet still delivers all the characteristic spice and depth that bartenders and customers love.
The result is a smooth, versatile spirit with notes of spiced custard, ginger, and baked apple pie. It’s perfect for classic cocktails like the Old Fashioned and Manhattan, giving venues a top-shelf pour that’s both familiar and uniquely Australian.
Plus, with a new RRP of $99, it’s now a higher-margin option for your venue. It’s a premium, Australian-made product that offers a compelling story and exceptional quality, at a price point that works for the on-premise.
Scan the QR code to discover more about Archie Rose’s Rye Malt Whisky, including flavour profile, information on the locally sourced grains used, as well as cocktail recipes.
Archie Rose Rye Malt Whisky and ginger ale makes for a refreshing simple serve. Image: Archie Rose
High spirits
While bringing cocktails into the pub environment is no easy task, Molly Nicholas explores the service systems and menu strategies helping operators get the offer right.
COCKTAILS ARE no longer just a nice-to-have in pubs, they’re fast becoming an expectation as consumers looking for high quality drinks, experiential pub visits and reasons to linger longer.
While cocktails might not be a pub’s primary performing product, in a changing consumer landscape, Hamish Bell, venue manager at Pullos Group’s Chattahoochee Joes Honky Tonk Bar, highlights the opportunity for operators to diversify their revenue streams and stay relevant.
“Cocktails are fundamental in Aussie bars of all shades, as such, many customers come in expecting at least the classics on offer. While they don’t make the majority of sales, they still add plenty of class to a venue and what’s more, they expand your demographic,” he told Australian Hotelier
For pubs, this shift isn’t about abandoning tradition but recognising where cocktails can complement the core offer and give patrons another reason to choose your venue. That opportunity, however, comes with its own set of challenges, as Tom Graham, industry insights lead, BevAlc at NIQ, highlights.
“It’s a challenging time for spirits in pubs. Prices continue to rise every six months, which impacts perceived value –especially while consumers remain in a cost-saving mindset. However, as financial confidence improves and discretionary spending increases, I expect some of that price barrier to ease.
“That said, cocktails and mixed drinks still need to work harder than beer or wine to translate value. They’re more complex to prepare – with multiple ingredients, mixing steps, and specific glassware – which makes consistency harder to achieve and easier to get wrong.”
There’s no doubt that cocktails demand more time, skill and resources, but, when the right systems are in place, the benefits can’t be ignored. It’s not a question of whether consumers are looking for cocktails, it’s a question of how you can make them work for your venue.
Sydney-based hospitality group Odd Culture Group has an eclectic mix of venues in its portfolio, from late-night bar Pleasure Club to French eatery Bistro Grenier and neighbourhood pubs The Duke of Enmore and The Old Fitzroy. While they each draw different crowds, group beverage manager Jordan Blackman says industry and consumer trends still ring true across the board, and he
The American Hotel Echuca focuses on classic cocktails that don’t intimidate
shapes his cocktail strategy to the needs of each demographic.
“The biggest differences are probably the conceptual elements introduced in Pleasure Club, each menu being a story with a different narrative, versus a more seasonal collection of drinks at the pubs; as well as the depth of prep being carried out – there’s definitely no rotovap sitting back of house at The Duke,” he stated.
At the American Hotel Echuca, a finalist for Cocktail Menu of the Year at the 2025 AHA (Vic) Awards, the venue houses three distinct spaces – the American Hotel public bar, Rooftop Bar & Lounge and Harry O’s Barbecue. Being a regional pub, the venue’s strategy differs to how a metro pub might approach its cocktail menu, carefully balancing creativity with accessibility.
Maddison Flannigan, venue manager at the American Hotel Echuca, says: “We know our guests value great flavours and quality ingredients, but they also appreciate familiarity and approachability. While a metro venue might lean heavily into experimental or niche trends, we focus on creating drinks that feel special without being intimidating – cocktails that locals will keep coming back for, and visitors will remember us by.”
Not your average pub serve
As pubgoers trade up to cocktails, they key consideration for operators is how they can translate what’s popular in bars into approachable serves that can be executed consistently and efficiently.
According to Blackman, Tommy’s Margaritas are without a doubt a best seller in pubs, and in most cases, white spirits and shaken drinks are easiest to translate into the pub environment.
“Stirred down, sharp, booze-driven cocktails like Old Fashioneds and Manhattans don’t get much of a go,” Blackman stated.
Instead, he sees patrons leaning into familiar flavours and ingredients.
“[Guests are choosing ingredients] they know and understand, whether it’s not wanting to sound silly asking what something is, or they’re just not willing to take a risk, now more than ever courtesy of cost-of-living,” he explains.
The resurgence of the Margarita has been observed in all styles of licensed venues in Australia, and its given momentum to the
At
broader tequila category. No longer just seen as a cheap spirit for shots, consumers are becoming better educated about the craftmanship behind tequila.
A spokesperson for Proximo told Australian Hotelier that while the Margarita has been the gateway into tequila for many Australians, these drinkers are now branching out into Palomas and spritzes, as well as more accessible and complex serves.
“Consumers are beginning to discover tequila’s versatility and depth of flavour, and pubs are using it to bring fresh energy to their menus.
“It works across light and refreshing serves, bold and spicy drinks, and tropical twists, all while riding a wave of strong consumer interest. With many Australians only at the beginning of their tequila journey, pubs have a prime opportunity to lead the trend,” says Proximo’s spokesperson.
While pubs up and down the country have found success in tequila-based cocktails, others are choosing to hero spirit categories that better align with their brand.
While there is a similar cocktail and mixed drinks offering across all three spaces at the
While a metro venue might lean heavily into experimental or niche trends, we focus on creating drinks that feel special without being intimidating – cocktails that locals will keep coming back for, and visitors will remember us by.
Maddison Flannigan, venue manager, American Hotel Echuca
Odd Culture’s pubs, pricing strikes a balance between the setting and the high-quality ingredients used
[Express
Cocktails are] interesting and accessible for folks who want to try something new but don’t want to commit to the price point of our made-to-order cocktails.
– Hamish Bell, venue manager, Chattahoochee Joes
American Hotel Echuca, presentation and style of service is tailored to each atmosphere, and at Harry O’s bourbon is a big part of the experience, in keeping with the venue’s American barbeque theme.
“We have some top-notch bourbons in our collection, and it’s something we love showcasing to our guests. While bourbon is definitely a feature, we also see a lot of love for our keg cocktails, which are perfect for the outdoor setting, as well as our great range of products on tap. It’s all about giving guests variety while still leaning into that bourbon-forward identity,” says Flannigan.
Tapping into momentum
Unlike beer or wine, cocktails require multiple ingredients, precise measurements and careful technique – even small variations can affect flavour and presentation, and inconsistency quickly undermines the guest experience and perceived value. To manage this, Blackman says regular training and tasting is key.
“It’s unreasonable to expect anyone to upsell a drink they have zero context for, let alone the confidence to make it correctly. It all starts with an understanding of product, which then becomes an exciting prospect to share with your guests and bring them into the fold,” he stated.
At Chattahoochee Joes, Pullos Group has introduced a dispense bar which streamlines service by funnelling cocktail orders to a dedicated team member. Not only does it guarantee consistency, it simplifies and speeds up service.
“There were a couple of reasons we chose to do this, one surprisingly influential one being the architecture of the building that we were working within,” says Katherine Pullos, operations manager at Pullos Group. “We have a little bar off to the side of our main bar, which, in previous iterations of the venue, has underperformed considerably because people simply don’t know it is there.
“This under-utilised space, paired with our new focus on cocktail preparation gave way to the idea of a dispensing bar. We now have several staff who are trained specifically in the preparation of cocktails and are rostered strategically in order to maintain quality and consistency in preparation, presentation and of course, taste.”
Targeted training and service strategies offer a practical solution, but many operators are also turning to pre-batched or draught cocktails as a way of maintaining consistency during peak periods.
Complementary to their Cowboy Cocktails, Classic Cocktails and Contemporary Classics, Chattahoochee Joes has a menu of five Express Cocktails – priced well below the rest at $13.50 due to their lower alcohol content. It’s a concept that Pullos Group first introduced to its venues in 2018 when cocktails were slowing down service considerably during busy periods.
“They’re built in kegs and as such are incredibly fast to make. They make a great in-between for patrons who are looking for something more complex than
Illustrations of the Express Cocktails at Chattahoochee Joe’s go a long way in increasing cocktail sales.
FRUIT TINGLE
a gin and tonic but still easy to drink throughout the entire night. They’re also interesting and accessible for folks who want to try something new but don’t want to commit to the price point of our made-to-order cocktails,” Bell explains.
When they’re seen as complementary to traditional cocktail offerings, Diageo’s state sales manager for Queensland Dustin Osborn says batched and draught cocktails open up new opportunities in pubs.
“It’s not about removing the theatre of handmade cocktail but adding to your offering with a faster offer for those who don’t want to wait,” he explains.
“The appeal for publicans is multifaceted. At the forefront are the significant operational advantages. In the fast-paced environment of a busy pub, the ability to pour a perfect cocktail in seconds, rather than having staff measure, mix, and shake individual drinks, is a game changer. This drastically reduces customer waiting times, a crucial factor in patron satisfaction, and frees up bar staff to serve more customers, directly impacting revenue.”
Getting the word out
Communicating a pub’s cocktail offering effectively is just as important as getting the drinks right, and menus, signage and staff interactions all play a role in that.
Price sensitivity in particular is an important consideration in pubs, but Blackman believes premium pricing is fair and justified
when you can stand behind the quality of the product, and staff are equipped to highlight the ingredients and care in preparation.
“While there may not be crystal clear cocktail ice at our pubs, we still use high quality ingredients; whether that’s fresh pressed citrus and 100 per cent blue agave tequila in our Tommy’s Margaritas, or utilising tools like our woodfired oven at The Duke for a homemade burnt peach purée. In saying that, we’re of course very conscious of what different spaces offer and mean to different people, especially pubs.”
Beyond pricing, visual cues can play a surprisingly powerful role in selling cocktails. At Chattahoochee Joes, menus and boards are illustrated with a visual of each cocktail.
Patrons know exactly what they’re getting, from serving size to glassware, which helps them navigate the menu with less hesitation around perceived value and unfamiliar cocktails.
“We knew we wanted a visual menu because people eat with their eyes first, but we also wanted something that was quirky and in line with the theme. So, we opted for these graphic illustrations that look like old-timey sketches,” says Pullos.
Bell added: “They’re gorgeous and making sure that on quieter evenings there’s at least one or two menus left open to the cocktail page has a cracking effect. They’re great to grab attention and it’s many a day you’ll have people pointing and asking you about one cocktail or another. Even better are our large chalkboards in the main bar. People can have a gander while in line and the illustrations nearly do the drinks justice. Nearly.”
There’s no denying that introducing cocktails to the pub environment comes with its challenges price sensitivity, consistency and training all take careful consideration. But one thing is clear, that the opportunity is there, if operators can get it right.
“For pubs, futureproofing means making the offer simple (including clarity on prices), clear, and high quality. That includes simplifying menus to highlight high-performing, well-served cocktails; training staff to ensure consistency or using kegged/pre-batched solutions to reduce complexity; and using menu mechanics like imagery and recommendations to guide choice and elevate perceived value,” Graham suggests.
“It’s not about offering more; it’s about offering better.”
Diageo’s Fruit Tingle on tap
Making her mark
Kayla Seeney has spent her whole pub career at Camden Valley Inn, overseeing its architectural overhaul, as well as being the driving force behind the pub’s transformation into a destination venue.
LIKE MANY other publicans, working in pubs started as a casual thing for Kayla Seeney, before becoming a long-term career move. What’s different is that her entire career so far has played out at Camden Valley Inn, owned by Lewis Leisure. Thirteen years ago, Seeney took a on a few shifts as a waitress to help out the functions team with weddings while she was studying. Those shifts became a permanent thing, with Seeney joining the staff, first in front-of-house then quickly rising to duty manager, operations manager, and functions manager. In 2017, she took on the general manager role at the age of 27, and has led the way at Camden Valley Inn ever since.
Seeney says the experience of having worked many roles within Camden Valley Inn has shaped her as the venue’s publican.
“All these different experiences – particularly the tough ones – shape you as a hotelier. You take the biggest lessons from them. Being exposed to so many departments – even accommodation – you learn so much, and I think it also shapes you as a human being as well.”
Having risen through the ranks, and ushered Camden Valley Inn to multiple AHA award wins, not to mention several Publican of the Year nominations at the ALIAs for herself, it would be easy to envision a scenario where Seeney rises through the ranks at larger, more corporate pub entities. But what has kept her at CVI, as it’s colloquially known, is a deep sense of history and community.
On the outskirts of Sydney, the site started out as a milk bar that serviced the dairy needs of locals in 1939, before the owners acquired a tavern licence in 1989. Lewis Leisure has operated the pub since 2008.
“I love this place, it’s just so rich in history. The fact that I can be a small part of it, I’m very privileged.
“I love interacting with the customers and hearing some very fun stories about their ties to this place. They’ll say ‘My mum’s mum got married here’, or something like that. It’s a privilege that we can be a part of that,” explains the GM.
Kayla Seeney
Camden Valley Inn underwent a major transformation in 2019 – its first in 30 years
People and place
Having taken on the GM role at 27, Seeney said the combination of her youth and gender made her an atypical publican at the time.
“It is a male-dominated industry, especially at this level. But I think at the time [of her appointment to GM], it was really my age that people questioned. To have a young female opening such a big pub, you have challenges, but I see them as positive. They’re opportunities to show your worth and your skills, right?”
In her eight years as GM, Seeney has achieved a lot, including helping execute a massive $15m transformation of Camden Valley Inn, that saw all but two heritagelisted properties at the front of the site torn down and rebuilt.
“Starting the whole place from scratch, and, you know, being a big player in that, obviously, that’s a big achievement,” admits Seeney.
Having cemented CVI 2.0 as the place to be within the Camden and Macarthur communities, Seeney and her team set their sights further afield in the last few years, creating twice yearly whole-venue activations that have brought day-trippers and tourists to the pub. The activations encompass large-scale decorations, themed F&B specials and ticketed events. Christmas is one of the activations every
year, with the other one changing up with themes like Wizard of Oz and Candyland. These activations have accomplished their goal, bringing in people from all over the state. It’s been a win not just for the pub, but for the local community as well.
“It’s definitely created a lot of exposure. And it’s also good for the region and area, right? It’s putting Camden and Macarthur and the map for visitors as well.”
While all great accomplishments, Seeney believes her best achievement is ushering through the staff of the venue – whether they stay on like her, or move on to different phases of their careers.
“The staff here are so good. I’ve made some friends for life here, but then I’ve also got staff that work here through uni and they move on, and if I’m able to have taught them something that they can take with them for the rest of their life, then that’s a win.”
At only 35 and so accomplished, Seeney could rest on her laurels, but she is already looking ahead to what’s next for Camden Valley Inn.
“How can we keep building on this? As a company Lewis Leisure is always looking at what’s next, what can we do? So I’m always having discussions of what can we change, and what can we do better, or what could we offer? Which is always a good and exciting space to be in.”
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Sustainability focus
Sustainability is a major focus for both Camden Valley Inn, and their supplier partner Coca-Cola Europacific Partners (CCEP). At CVI, the team has introduced 15kW of solar panels, as well as 120,000 captured rainwater storage across the 2-hectare site. It also uses low-voltage systems to minimise the venue’s energy usage.
As part of its sustainability initiatives, CCEP has announced a five-year partnership with Landcare Australia to protect and preserve Australian biodiversity and sustainable ecosystems.
The agreement includes a revegetation program across CCEP sites nationwide, with around 55,000 native trees, shrubs and grasses to be planted across 55 hectares of land.
Scott Edwards, Sustainability Lead – Australia at CCEP, said: “We’re committed to taking meaningful action where we know we can make a significant difference – especially at our sites.
“By working together with Landcare Australia’s experts in revegetation projects, we can improve the biodiversity of the land on which we operate, help restore local ecosystems and make a positive impact on the environment for generations to come.”
Sitting on two hectares, sustainability is a key focus at Camden Valley Inn
As trade heats up
With warmer weather increasing patronage, operators are investing in offering memorable experiences and prioritising comfort. By Sienna Martyn.
WITH THE peak trading period nearing, publicans around the country are preparing for the warmer weather and the influx of patronage that comes with it.
To provide the best service in the summer heat, pub operators agree that investment in design considerations, food and beverage offerings, staff and social activations are the keys to seasonal success.
With venues looking to stand out and draw in crowds, creativity and innovation are essential with many pubs looking to enhance their outdoor offerings while maintaining comfort when exposed to the elements.
ALH, Endeavour Group and Asahi Beverages recently partnered on Northern Grounds – a $5.1m investment in a flagship Great Northern on Queensland’s Sunshine Coast.
Positioned on the Maroochy River, on the site of the former Waterfront Hotel in Diddillibah, Northern Grounds opened in August and has been reimagined as a venue inspired by the spirit of a Queensland camping trip.
Dave McCall, operations manager for ALH Hotels, said the venue uniquely champions outdoor lifestyles and was designed to evoke a sense of nostalgia.
“At its core, the pub is a place to gather, have a yarn, and tell some great stories with mates. It
is the heart of the community, and an engaging outdoor area enhances that feeling, creating memorable, shared experiences,” he said.
Julia Campbell, national hospitality partnership manager at Asahi Beverages shared the sentiment, adding that what sets this venue apart is the feeling of arriving at a destination, not just another pub.
“In summer especially, people want somewhere where they can settle in for the afternoon and feel like they’re part of something different. It’s not set up as a sports pub with screens everywhere. Instead, it’s about spending time together – mates catching up, families hanging out, people enjoying the outdoors feel.”
Further south, renowned third-generation publican Matt Nikakis opened Trinity St Kilda in 2022, converting a 100-year-old church hall into a beer garden, event space and food truck rotation. This year, the venue won the Best Outdoor Experience award at the AHA (Vic) Awards for Excellence.
Following the venue’s success and three years of operation, Nikakis reflected on the value of continuing to invest in outdoor spaces, hinting at plans for a new feature set to improve the venue’s entertainment offering, with works to begin in winter 2026.
“When we went through planning with council, we were very limited in what we could do with
Northern Grounds celebrates outdoor and camping culture
entertainment outside – but we love a good DJ. We’ve just gone back to council and got approved to build a glass atrium out the front, that will enable us to have more music and better activations.”
Creating a memorable experience
Investing in the customer experience is something that publicans agree helps to set a venue apart all year round, but especially in the warmer months.
Northern Grounds has leaned into this through its design elements that encourages patrons to enjoy the outdoors.
“From the moment you enter, you’re welcomed with genuine warmth and a sense of familiarity. Playful design elements like how-to guides for knot tying and campfire building alongside local fishing and camping spots adorn the walls. The space is filled with the subtle scent of wood smoke,” said McCall.
The summer season is also a time of celebration in Australian pubs, and as a venue designed for “groups, families, mates, or work crews,” Campbell said summer entertainment is essential.
“We’ll be keeping the vibe relaxed and local with regular live music and acoustic sets, plus some Great Northern giveaways,” she said.
Additionally, McCall emphasised the importance of a strong seasonal food and beverage menu to enhance any summer hospitality offering, noting that Northern Grounds will be serving a “true to brand, holistic experience.”
“We’ve used lots of local products, like local seafood, fruit and veg and embraced a campfirestyle menu. Expect dishes like whole baby snapper, our signature Huntsman sharing board, in-house smoked wings, and a slow-cooked pie enriched with black lager.”
Trinity St Kilda’s kitchen is a converted Airstream caravan in the beer garden which hosts a rotation of third-party food trucks. Nikakis said this supports seasonal changes and adds to the outdoor offering.
“We rotate depending on the trends and how successful they’ve been in the venue. We also try and stick to our standard options, which are predominantly burgers. Recently we have been looking to have healthier options too. It might be a lamb salad, but we can easily convert that to a lamb souvlaki. Although it’s a limited kitchen, we try and keep things exciting.”
Nikakis added that a drinks menu reflecting consumers’ seasonal habits is also an important element. This year he expects spritzes to have another season at the top, alongside frozen cocktails.
“Aperol spritz has been around for a long time but last year people were trying out limoncello spritzes and lots of other versions. I think that will continue into the warm months. Last year we bought a slushie machine that was predominantly for kids, but we found that people really wanted frozen cocktails. We’ve now bought another machine for alcoholic options which will be great when things heat up.”
The best operators anticipate high volumes, build strong teams, and execute consistently under pressure. A seamless service is the result of planning, experience, and attention to detail.
Dave
McCall, operations manager, ALH
The beer garden at Trinity St Kilda
Investing in staff
McCall emphasised that when preparing for the summer season, investing in staff who are able to deliver on the customer’s experience should be a top priority.
“Planning and execution is so critical to a pub’s success. But you can’t do any of that without the right people. We’re focused on building a strong team to deliver exceptional service, quality food, and a memorable experience for all guests,” he said.
Nikakis agreed, noting that beyond having the right number of staff to meet demand, it is important to invest time in training and processes.
“We increase our staffing levels, and a lot are temporary. We get a lot of people that might be backpackers, or are just wanting a few months work, which suits our environment, especially being in St Kilda. But no matter how long they’re with us, training is important.”
He continued: “No matter what, customer service wins. A friendly smile and a nice environment where you remember the little things. Something simple like making sure staff are trained appropriately to give the level of service that you’re expecting from them.”
Beyond training, Felicity Rodgers, founder and chief creative officer of uniform brand Cargo Crew, suggests investing in comfort to improve productivity in the warmer months while ensuring everyone looks their best.
“Publicans are incredibly conscious that their staff are the face of their venue, so style is always important, but functionality can’t be compromised. The best uniforms bring the two together, with modern cuts and colours that elevate the brand experience, paired with fabrics that are durable, breathable and easy-care.
“Small details like stretch, machine washable and practical pockets are highly valued, because they make a big difference to staff on the job. It’s about creating uniforms that look sharp to the customer, but also help crews feel comfortable while working,” said Rodgers.
“A well-designed uniform should do three things: keep your crew comfortable, reflect your venue’s identity and perform under pressure. When you get those elements right, the impact is felt across the customer experience and staff morale,” she said.
Be prepared
While preparation is key, Nikakis suggested that the best way to learn is from past mistakes that provide valuable learnings for the future of a venue’s customer and staff experience.
“We made some mistakes in the early days, but we’re coming into our third summer, so we know what to expect. It’s a lot easier as time goes on to prepare. For example, if it’s a hot Friday, we know we’re going to be flat out as soon as we open all the way through. If it’s a rainy, cold day, we know what to expect. We were caught out a lot, but planning helps you stay ahead.”
A piece of advice Nikakis offered was to make sure patrons are always comfortable – even when outdoors.
“In summer, shade is the most important thing. We also have misting fans, which are well received on those hot days. If it’s a cooler night or afternoon, we’ve got outdoor heaters. The main thing is to try as best we can minimise the extremes of the elements.”
At Northern Grounds, the new team are heading into their first summer but are confident as a result of adequate preparation.
“Scouts’ motto is ‘be prepared’. It all comes down to preparation. The best operators anticipate high volumes, build strong teams, and execute consistently under pressure. A seamless service is the result of planning, experience, and attention to detail,” said McCall.
“We are really looking forward to being part of the community and showing what we can do in this unique space. We’re proud to play a role in our guests’ lives, whether that’s helping families celebrate milestones, supporting local businesses, or simply providing a welcoming space to enjoy the best of the Sunshine Coast,” he continued.
Heading into summer, planning ahead is ultimately the key to seasonal success with thoughtful investment in venue design, food and beverage offerings, entertainment and well-prepared staff setting a venue apart.
The Cinder team in custom Cargo Crew uniforms
The Global Destination for Uniforms
Making a day of it
The big events during the Spring Racing Carnival may be over in a flash, but with punters looking for a reason to celebrate, savvy pubs are making whole-day events out of the races.
CUP WEEK is always a significant time at the Grand Hotel in Warrandyte. Events sell out well in advance, the hotel packs out and patrons take the opportunity to let their hair down and celebrate.
General manager Peter Appleby says that the appetite for Spring Carnival racing has flourished in the last few years.
“If anything, it’s grown stronger since the pandemic. We’ve seen people embrace these events with even more enthusiasm — they want to celebrate, live freely, and share the experience together. It attracts a broad mix of locals across
all ages, from long-time racing fans to younger groups who are simply here for the atmosphere.”
For Melbourne Cup, the race is so ingrained in the Australian psyche as a major sporting event, that while the event is planned out at The Grand, Appleby says that eager punters bring most of the atmosphere themselves.
“It truly is the race that stops a nation, and the hype and excitement that comes with it is incredible. Cup Day has become a traditional day here — no extra activation is needed, people naturally
flock to the pub and settle in for the day. Ladies arrive in hats and fascinators, the men sharpen up, and the vibe is electric. It’s a day that feels part of the fabric of the town.”
While planning starts well in advance for Melbourne Cup, Appleby says that the day doesn’t require a set program. People naturally come, settle in, and create the day themselves.
“We ensure the races are front and centre on the big screens, the drinks are flowing, and the atmosphere speaks for itself,” states the GM.
The place to be on Oaks Day
Where more activation is required is on Oaks Day, two days after the Melbourne Cup. Activating the event has been a staple on the Grand Hotel’s calendar since Appleby and his partners bought the club 13 years ago. The event – aimed at women – has become so popular that this year’s ticketed event for 220 guests sold out in one hour.
The Ladies Day event is held across two of the pub’s upstairs private function spaces. It’s an all-inclusive day with free-flowing bubbles, beer, wine, and soft
Oaks Day at The Grand Hotel Warrandyte
drinks, alongside an extensive range of savoury and dessert canapés. The races are screened live and loud, and there’s dancing and entertainment. This year, a roving saxophonist will play throughout the event.
And the party atmosphere continues after the races end.
“We don’t let the energy drop. On Oaks Day, our after-party downstairs in the pub brings in locals and guests from surrounding venues once their functions finish. We put on live music, and the place comes alive again. It keeps people here, celebrating well into the evening,” states Appleby.
Havign grown the event over more than a decade, the pub’s team has actively sought feedback with a post-event survey, supported with a prize to encourage responses and to aid in continually evolving the experience.
“One key learning has been to balance the structured event with plenty of opportunity to just have fun — which is why we’ve added more live music and roving entertainment. We start planning the event late May each year and coordinate all of our preferred suppliers to showcase their products on the day (Florist, Photographer, DJ, Balloon garlands etc) which gives them exposure to our guests also.”
For the pub, the investment in Oaks Day is about more than just the ticket and F&B sales on the day.
“It’s about reinforcing The Grand as the heart of Warrandyte’s Spring Carnival. The event strengthens our connection with our local female audience, many of whom are at the centre of social planning in their groups. Even though we can’t accommodate everyone, the after-party downstairs brings people together again, creating a full-day celebration that spills across the venue,” explains Appleby.
While Spring Carnival can be viewed as a trading boost over a couple of weekdays, Appleby argues that it can cement the place of a venue within a community as the place to celebrate and let your hair down.
“For us, Spring Carnival isn’t just about racing — it’s about community. We’re a one-pub town, and weeks like this are when The Grand truly becomes the meeting place for everyone. The excitement, the tradition, the shared experiences — they’re what makes it such a special time of year for us and our guests.”
Images by Natalie’s Photography
AS PART of its ongoing partnership with Tabcorp, Iris Capital is putting on a ‘Winners Circle’ activation at most of its venues for Spring Carnival.
It will include:
• A bonus bet package for in-venue betting (during a particular race day)
• A price boost offer
• Sky Racing stable socks
• Lapel pins for all attendees
• TAB hats
• A co-branded ‘winners circle’ media wall
• Quaddie club seeded by TAB, and a quaddie board
• A TAB green carpet
Iris joins the Winners Circle
• Exclusive video played in-venue, featuring insights and tips from a Sky analyst and/or trainer with runners in the day’s main races.
• Tips for each of the four marquee days
• Fashions off the field
On top of the Winners Circle activation, Iris and Tabcorp will be hosting a significant activation at Hotel Steyne for The Everest on18 October, which will include a custom ice sculpture (like the one pictured); live broadcasts on Sky Racing from the venue with a host; promo staff, and social media influencers at the event.
“By integrating this activation into our venues, we can deliver a more engaging and premium raceday environment that not only enhances customer enjoyment but also drives stronger patronage during these peak race events,” explained Iris Capital group marketing manager John Paul Higgins.
“[It] connects patrons with racing content, betting opportunities, and exclusive offers, ensuring a more immersive and interactive Spring Carnival.”
Higgins said that by partnering with Tabcorp on such a big sporting event in the yearly calendar, directly supports the group’s bjectives of increasing visitation and dwell time; deepening customer engagement; and driving incremental revenue.
“By creating a vibrant, entertainment-led atmosphere that combines wagering, food, beverage and social experiences, these activations will directly translate into higher sales and stronger returns across the Spring Carnival period.”
A custom ice sculpture for The Everest in collaboration with TAB
Past, present and future
The Bayfield family has owned the Dee Why Hotel since the late 70s. The pub’s revamp celebrates its history, while also looking towards what’s next.
THE LAST time Dee Why Hotel had a major refresh was in 2010, and owners Bayfield Hotel Group felt it was time for the pub to be rejuvenated.
COO Kaine Bayfield said the refresh had three major aims: to create a really good sports offering; to introduce a private functions space; and to introduce more light to the venue.
“It’s always been a very dark pub, which was nice at times for mood. But we always got a lot of comments on how dark the place was. So we wanted to lighten it up, and just freshen it up a bit as well.”
Bayfield Hotel Group employed interior architecture firm Richards Stanisich to work on the refurbishment, creating a refresh that focused on retro charm and the pub’s history, while also making sure it was in line with modern expectations from pub-goers.
NEW SECTIONS, NEW OFFERS
The layout of the Dee Why Hotel, situated in Sydney’s Northern Beaches, is all open plan, so there’s never been a massive delineation of spaces – with one central bar servicing all areas of the pub. However, as the sports bar offer becomes ever more critical to pubs, and AV advancements evolve at pace, the Bayfield family wanted to ensure they had a sports bar offering in the pub that was up to scratch.
Mr B’s – named after Kaine’s grandfather Neville Bayfield, the family patriarch who bought the pub in the 1970s – is the
new sports bar concept. It’s includes a 10-metre LED TV wall, luxe raised booths and high-tables, EBTs and pool tables for the ultimate sports-viewing experience. Geometric retro patterns, curated sports memorabilia and 70s-inspired prints echo the pub’s original charm, tying the renovation back to its roots.
“With where technology has gone over the last few years with LED screens, as well as viewing comfort expectations, we just wanted to create something where people would want to come to our venue to watch sport and be comfortable and just have a really neat experience.”
Next up was the creation of a private functions space – a learning made at one of the group’s previous pubs, the Light Brigade Hotel in inner Sydney.
“Functions are where you can really get a good impact on your food – bringing people in, and often they stay for longer. So even though you still get good trade most days of the week with your normal trade, those functions can make a big difference. We learned that from our experience at the Light Brigade, just the impact functions had there,” explained Bayfield.
The new functions space exists in a corner of Jade’s Bistro (named after Kaine’s older sister and Neville’s first grandchild) as a new greenhouse-inspired setting. The exclusive are is created through the use of custom steel-framed sliding doors – allowing a window into the functions space from the bistro, while still offering a private area. The new space
Generation to generation
Nods to the family patriarch are used throughout Dee Why Hotel, including in a lot of the branding. There’s a ‘Nev’s Lager’ on tap, as well as staff tees that sport a photo of Neville behind the bar pouring a beer in the late 70s printed on the back.
That legacy covers five generations of the Bayfield family who have worked at the Dee Why Hotel, including the new generation coming through.
“My nephew, who is now the fifth generation, he’s now working in the pub, pouring beers with his great grandfather pouring beers on his back.”
(L-R): Mark, Wayne and Kaine Bayfield underneath Neville Bayfield’s licensee sign
uses an earthy colour palette of turmeric mustard, eucalyptus greens, pink sand, natural timbers and soft textures. When it isn’t being used for a private event, the doors will be left open to be used as an extension of the bistro seating.
The main bar has also had refresh, particularly in consideration of adding more light to the space. Where large black columns once dominated the bar, they’ve been removed and the space has been retiled with a palette of greens and creams, with a light timber bar top.
NODS TO THE PAST
Throughout the revamped pub, there are pieces of memorabilia that speak to both the venue’s history and the Bayfield family’s generational legacy within it. In Mr B’s, the walls are covered with pieces of sporting history from the 1990s, harking back to another chapter in the Bayfields’ history.
“Back in the 90s, we had a sports bar called called Mr. B’s, which was a big thing we did back then. And every Friday night, we’d have some sports stars come in, and they would serve behind the bar, and they would sign stuff. So we’ve got a lot of the memorabilia from back then, signed to Mr. B’s,” explained Bayfield.
There’s classic sporting history in there, including the infamous stapler that was used in the 2003 State of Origin match to close up a head wound on Blues’ outside back, Michael De Vere.
Behind the public bar space, a walled booth area has been created, that acts almost as a private room. The space, dubbed ‘Nev’s Room’ is covered in memorabilia pertaining to the Bayfield family’s involvement in the pub, as well as its history in the local community. Holding pride of place on one of the walls is the original Tooths licensee sign for Neville Bayfield. The walls are also littered with images throughout the decades of Wayne and Mark Bayfield – Neville’s sons and Kaine’s father and uncle, respectively – as well as the rest of the family.
There’s also photography and memorabilia of the legends that have passed through the Dee Why Hotel. There’s a shot of INXS playing at the pub in 1993, as well as a signed Diesel poster from the last time he played in the venue. There’s a photo of surfing legend Layne Beachley, as she worked at the pub once upon a time, as well as photos of loyal customers over the decades.
“There’s some great stories there. We’re just trying to get some of those stories across, I suppose, through the venue,” states Bayfield, who lived his first year of life living above the pub.
“Because we just still want to be a local pub for all the locals, and everyone’s got a story to tell about the pub from their experience of over the years. We’re trying to catch all that in this renovation and through our branding.”
With the renovations just having been completed, Bayfield is already getting a
lot of feedback that the refreshed pub has hit the mark of what the locals are after.
Mr B’s, which was once “a real kind of dead area in the pub”, is now one of the most popular spots in the hotel.
“Now it’s the first place people go to, even just to have something to eat or drink – they might not even be watching the sport. They just love the space.”
And while function packages were not yet launched at the time of writing, Bayfield says the enquiries have been coming in. Melbourne Cup is set to the be the space’s first test.
Patrons are also loving the lighter, brighter feel of the pub, and how its legacy has been celebrated.
“I get a lot of comments on how much lighter the place is, and that’s definitely something that people really like. And then a lot of people loving the retro stuff, and reliving their memories of the pub.”
One of the aims of the revamp was to lighten up the venue
Creating a new community
Bhavani Baumann has tapped into the cultural zeitgeist at The Chippo to bring young women together – and filled the pub while she’s at it.
BHAVANI BAUMANN started watching The Summer I Turned Pretty, a TV series aimed at young women, with her 14 and 18-year-old daughters. The show has been a global hit, with Baumann suggesting it’s been the biggest thing for young women since Twilight. Her eldest daughter had seen that watch parties for the show had been held in places like New York, and suggested that her mother do that same at The Chippo.
She was hesitant at first, but her daughter made a simple TikTok, and it was shared 3000 times within a day. While putting on the event for free, bookings had to be made, and the pub had to turn off the booking system as it was overwhelmed. One session very quickly became three sessions every Wednesday night, hosting 560 people cumulatively between 6-10pm.
The watch parties are attended overwhelmingly by women, ranging from teen girls coming with their mums, to young women in their 20s and 30s.
“It’s just a really nice, girly, community thing. It’s a nice safe space for girls to have a night out, and it’s free. So even if people don’t have money, they can come out. I just think we need more kinds of community things together,” says the publican.
That sense of community is a fundamental objective for Baumann.
“What I’m really focused on at the
moment is bringing people together in a positive way, especially with how everything is in the world right now. My idea is to show people how much they can enjoy each other. And I’m trying to provide a safe community space where people feel like they’re coming here and relaxing and letting go; and also perhaps being next to someone who they wouldn’t normally be next to, but they can have a laugh with them and connect with them over this show.
Women clearly feel safe in the space.
During the watch parties, the crowd reacts to what’s on happening with screams, cheers and jeers. And with the season ending at time of writing, the watch party crowd has already pushed Baumann on what’s coming up next.
“I’ve already set some The Summer I Turned Pretty trivia nights, which sold out straight away. But all the girls are like, what show can we do next? Because a lot of women come weekly and say it’s the highlight of that week. So everyone’s trying to work out what we can watch next.”
While the watch parties are free, and its main purpose has been to build community, the upshot is that The Chippo is packed on a Wednesday night, with significantly elevated F&B sales.
“It has been such a great boost in these tough times – it’s money I’m getting midweek that I wouldn’t normally get. So obviously, yes, it has really helped the business,” stated Baumann.
The team expected to sell a few extra bowls of hot chips, but has been stunned by the F&B sales that have come with the watch parties. The venue puts on a special dessert and cocktails for the event, which have been popular among the normal menu of meals.
“They’re all ordering meals, the food just flies out. They’re all ordering cocktails. It has way exceeded what I was expecting.”
While business is doing well, Baumann is just so pleased to have created something different where young women can feel a sense of community.
“What I’ve realised is how important it is to these girls to have this kind of thing. It’s a fun night out in a safe space.”
The Chippo was packed for the finale of The Summer I Turned Pretty
