IN 4K IMMERSE YOUR CUSTOMERS IN THE ACTION
This season, our Super Saturday coverage means more exclusively live games that local TV simply can’t match. That’s because Fox Footy is the home of live AFL every Saturday during the regular season – and still the only
Forge connections with premier suppliers and industry stakeholders, and discover the latest industry products and services to benefit your business
Witness the announcement of the inaugural winner of the Future Leaders Scholarship, with a spotlight on several emerging talents in the industry
Connect and network with peers and industry leaders NETWORKING DRINKS
A full-day program of presentations and panels from leading operators and industry experts who will provide practical business advice, introduce new commercial ideas and offer plenty of inspiration
Walk through a range of innovative venues from dynamic operators who will share insights about their pubs STUDY TOUR VISIT
24: Venue Profile: Duxton Pubs have brought smoked meats to Saracen’s Head Hotel – and its very popular.
Wild weather couldn’t stop
2025 going ahead with some great new innovations for pubs and clubs.
Italian Cuisine: Italian is one of the most popular cuisines in Australia – so how are you making your pizza and pasta offering stand out? 22 Meat Products: Comiskey Group has installed its own butchery to service all of the group’s pubs, allowing them to control quality and portions.
Training: AVC’s Speed Bartending Competition has proven to be a valuable and engaging training initiative.
8 News: What’s happening in pubs across Australia.
30 Design & Build: Laundy Hotels have revived an old favourite with The Tropicana Hotel.
34 Tales from the Top: Craig Power reflects on the longevity of the Longyard Hotel.
NORMALLY THE first few months of the year are relatively quiet here at Australian Hotelier –it’s a slower time of the year for the industry, so it makes sense that it’s a quiet time for an industry publication. I normally get a lot of forward planning done in this downtime, but this year has been very different. There was no downtime at all – we hit the ground running with so much activity to report on!
Everyone I’ve spoken to within pubs has said the same. There’s been so much going on, that no one’s been able to catch a breath. It’s a good problem to have though. It’s always good news to hear that venues and groups are busy. More of that please! If you do have a moment to catch your
breath, we’ve got some great content for you in this issue. Pub bartenders often get overlooked in comparison to their small bar counterparts, but a couple of competitions are rectifying that. AHGE held a bartending comp for pub and club staff, which you can read about from p 14, and AVC have held an internal speed bartending comp that helps hone some fantastic skills (p 28). This is a cracking issue – I hope you enjoy it.
Cheers!
Vanessa Cavasinni, Editor E: vcavasinni@intermedia.com.au
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The leasehold of Jacksons on George has returned to Gallagher Hotels, who last stewarded the Sydney CBD pub from 2014-2018.
THE LEASEHOLD of Jacksons on George, situated at the northern end of Sydney’s CBD has been sold to Gallagher Hotels, who operated the famed pub in its last iteration before it was closed down in 2018, to be rebuilt as part of the Lendlease development of Sydney Place.
The pub reopened in mid-2023, operated by new group DTL Entertainment (DTLE). The hotel underwent a massive re-fit led by architectural studio Richards Stanisich, with three disparate levels: a ground floor public bar; a first floor hatted restaurant, Bistro George; and a rooftop bar overlooking the CBD.
JLL’s Kate MacDonald and Ben McDonald were exclusively mandated to steer the off-market campaign on behalf of DTLE.
Speaking on the return to the lauded venue Patrick Gallager noted: “We are extremely excited about taking on this new and very exciting venture in such a dynamic location. Our sons Austin and Jack Gallagher will be taking the lead here and we look forward to contributing to what is such a great part of the city.”
Gallagher Hotels group general manager Angela Gallagher said the group was thrilled to return the venue, and the CBD.
“We have always loved Jacksons on George and when the opportunity arose, we were thrilled. We sold Criterion last year and love being in the CBD so it’s great to be back.”
Kate MacDonald sang the praises of the venue, which has been a
mainstay in Sydney’s nightlife in many iterations for multiple decades.
“The new award-winning Jackson’s on George provides the Gallagher team with an almost perfect scorecard of attributes. Its expansive size and prime location in the northern part of Sydney’s CBD presents ongoing opportunities to leverage the immensely popular ‘Sydney Place’ development by Lend Lease, as well as the constant influx of tourists arriving on almost daily cruise ships,” stated MacDonald.
“We’re delighted to see Patrick, Angela and family return to the site, and very much look forward to seeing them succeed in arguably one of Sydney’s most exciting venues.”
DTLE director Michael Broome congratulated the Gallagher family on their return to the venue.
“The pub couldn’t go to a better person. Pat will make that thing hum even more than it is. We’re extremely happy with the result and couldn’t be more appreciative of the work Kate and Ben at JLL Hotels delivered. It certainly made the sale process a lot easier for us as a group.”
Gallagher Hotels will be giving the venue a “glow up” in the coming months, but for now will run the venue as is.
“It’s a truly wonderful venue. With three levels of entertainment, we plan on trading late Thursday to Saturday to continue the activation and live entertainment in the CBD.”
AUSTRALIAN HOTELIER and the Pub Leaders Summit are proud to announce that the Study Tour – taking place on Tuesday 22 July – will be visiting two pubs currently undergoing major renovations: The Lord Stanley Hotel in East Brisbane; and the Grand View Hotel in Cleveland.
The Lord Stanley Hotel is currently undergoing a massive renovation by owners Hakfoort Group, and is expected to open in May, meaning Study Tour attendees will be getting a look through the venue soon after works are complete. The Grand View Hotel, owned by Kickon Group, is also undergoing a significant transformation. The Study Tour group will be getting an exclusive look at the venue before the venue opens, and as works are likely in their final stages.
Bought by the Hakfoort Group in 2022, the beloved Lord Stanley Hotel in East Brisbane has been closed since May 2024 as it undergoes a $15m renovation covering both major refurbishments and extensions. The transformative renovation will include one of Brisbane’s greenest beer gardens; a brand new state-of-the-art gaming room; a sports bar; restaurant; a 200”
LED television wall; a kids playground; a function room; and new deck overlooking the lights of the beloved Gabba.
Albert Hakfoort, director of Hakfoort Group will be leading the Study Tour around the venue, and explained his aim with the renovation.
“I am looking forward to hosting the attendees that will be taking the time to make their way not just to Queensland but to the Lord Stanley hotel. I did not embark upon refurbishing this hotel to be the next ‘It’ venue but to make the Lord Stanley a venue that locals and the people in the immediate area can be proud of.
Queensland’s oldest licensed pub, the Grand View Hotel in Cleveland, is currently undergoing a major renovation by Kickon Group. While incorporating and celebrating heritage aspects of the 174-year-old building, the Grand View Hotel will boast a new kitchen equipped with a rotisserie oven and woodfired pizza oven; a purpose-built function space seating around 120 guests complete with its own bar and restrooms; plus a range of seating options on the grass overlooking the bay at the rear of the venue, along with a big screen for live sports. An
undercover dining terrace, to connect the inside lounge bar to the outdoors, is also in the works. With works ongoing, Study Tour attendees will be getting a hard-hat look at the renovations in progress in what will be one of the most anticipated pub re-openings in SEQ.
Richard Harrison, Kickon Group’s SEQ operations manager, said the team is chomping at the bit to reopen the pub.
“We can’t wait to open our doors again. Seeing the gap it left in our local community has only made us more excited to bring this place back to life. With such an incredible location and so much potential to unlock, the possibilities are endless.”
The third venue on the Study Tour will be announced at a later date.
Early bird tickets for both the Pub Leaders Summit and the Study Tour are available until Monday 2 June, with savings of up to $110 per ticket.
For more information, visit www.publeaders.com.au
WITHIN THE hospitality industry, workforce shortages are reported to impact 20 per cent of businesses. But despite venues being unable to fill roles, there is an entire pool of people with disability ready and willing to work, who are often overlooked.
People with disability currently make up 23 per cent of the Australian population, but they are vastly underrepresented in the workforce, presenting the hospitality industry a unique opportunity to lead in this space.
According to the ‘Equal Opportunity: A Blueprint for Disability Employment in Hospitality’ report released by All Things Equal, 21,400 additional hospitality workers are needed by 2028, and the social enterprise is calling for 1100 hospitality jobs for people with disability by 2035.
All Things Equal CEO, Jess Colgan, says: “We need to stop seeing inclusive hiring as a ‘nice to have’ and recognise it as a business imperative. The workforce crisis demands bold solutions, and disability employment is the answer hiding in plain sight.
“The industry must move beyond good intentions and take real action, integrating inclusive hiring into mainstream business operations and ensuring people with disability are no longer an afterthought in workforce planning.”
Although people with disability are twice as likely to be underemployed than those without disability, the report says inclusive workplaces are four times more likely to retain staff, resulting in reduced turnover, recruitment and training costs.
Already, All Things Equal has helped create 31 job pathways for people with disability and helped nine team members move into hospitality roles, with the report serving as a call-to-action to encourage hospitality businesses to embrace inclusive employment.
While barriers such as outdated employer attitude and inflexible job structures have often prevented inclusive hiring, the report outlines a 10-year strategy for a more inclusive hospitality industry.
Some of the key recommendations from the report include the introduction of sector-wide disability employment reporting to hold businesses accountable, increasing employer awareness of NDIS-funded employment supports, and ensuring employees with disability progress beyond entry-level roles.
All of these recommendations are supported by All Things Equal’s scalable, three-stage pre-employment program that prepares participants for rewarding careers in hospitality, with a current waitlist of more than 100 people seeking employment. The program includes structured skills-based training and real-world hospitality experience for trainees, and supports businesses to identify and onboard suitable employees.
“We are setting ambitious yet achievable goals for a sector that is uniquely positioned to evolve into a more inclusive and forward-thinking industry.” Colgan added.
“I’ve had the immense privilege to witness the world expand when the right structures and supports are put in place to unlock a person’s limitless potential, it’s time to stop talking and start hiring.”
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THOUGH THE wild Queensland weather caused some doubt, the AHG Expo went ahead on Wednesday March 12 and Thursday March 13 without incident – proving no tropical cyclone could rain on this parade.
Even before the expo doors officially opened, the relief and jubilation on the floor was palpable. And with 2025 marking ten years since the AHG Expo’s humble beginnings on the Gold Coast, there was even more cause for celebration.
Almost 3,500 visitors from all over Australia poured through the doors of the Brisbane Convention and Exhibition Centre across the two-day event, with more than 1000 arriving in the first hour.
AHG Expo CEO Kelly Egan says this was a major success.
“Given the challenges on foot and the speculative media reporting prior to event, the result was terrific, especially seeing – and then hearing later – that there was consistency of visitation across the two days.”
Megsie Goldau, general manager of the Beachmere Hotel, brought a team of four to this year’s expo so they could collectively scout for industry innovation – and take in an enjoyable staff development experience at the same time.
“I like to come to AHG Expo to see new products and be across what’s happening in our industry,” Goldau stated.
“But visiting AHG Expo really benefits our team, and therefore our business as well, through the personal growth and development we see among our people. It all links together.”
That was especially true in 2025. It wasn’t just exhibitors debuting new products and services – the AHG Expo itself
Another Australasian Hospitality and Gaming (AHG) Expo, presented by TAB, MAX & SKY, has been and gone, and not without its fair share of excitement.
delivered a number of firsts. From the Discovery Deck (a dedicated speakers’ stage for industry-leading exhibitors) to Diageo’s tequila masterclass, visitors had no shortage of things to see and do out on the floor.
Of course, there were many expo classics that returned, too.
The much-anticipated AHG Diageo Cocktail Competition was one, upping the ante in 2025 by featuring six finalists – not the usual three – in a heated ‘pubs vs. clubs’ battle.
Twenty-two-year-old F&B manager Abbey Hodges-Lockwood, of Club Forbes, was “amazed” to be crowned winner of the competition with her ‘Sunset Velvet Margarita’.
“I never thought it could be me!” she stated.
In Brisbane for the first time, Hodges-Lockwood said the whole Cocktail Competition experience has been incredible for her career. She put her win down to one key ingredient: Peaches, direct from Forbes. And a splash of Casamigos Tequila, of course.
As the winner of the competition, Abbey scored a $500 Visa gift card and will join the second- and third-placegetters on a trip to the Bundaberg Rum Distillery for a VIP ‘Blend Your Own Rum’ experience. Abbey will even receive a case of her unique rum blend, to use at Club Forbes.
A true showstopper, the cocktail competition has drawn crowds since it was introduced at the 2023 AHG Expo. Its growth demonstrates the AHG Expo’s ability to change with industry trends, particularly with regard to the hospitality sector.
“The expo has evolved into a diverse hospitality offering that resonates across the state,” Kelly said. “It helps visitors and
exhibitors maintain professional and social relationships for intrastate and interstate connection year after year.”
Visitors like Debby and Terry Sullivan, of the Murwillumbah Golf Club, attested to this, stating how important the AHG Expo is for maintaining connections.
“We come annually because it gives us a chance to catch up with our reps in person,” Terry said, adding that the new equipment on show is another big drawcard.
Returning exhibitors also spoke about the excitement in Queensland right now. Mark Tucker, director of Plant Image, said the AHG Expo is always worth the drive up from his native Victoria.
“It’s the people that keep us coming back, both the exhibitors and the visitors. The decision makers come here,” he said. “We have loads of building interest at the moment, especially in Queensland, so it’s a great opportunity to tap into the gaming sector.”
New exhibitor PFD Foods agreed.
“We’re tapping into the clubs market, so we would be crazy not to be here,” said Daryn Gilder, State Sales Manager. “It’s a great opportunity to talk to people, have them try our products, and work out the problems that we can solve for them.
“We will definitely be back.”
Aristocrat Gaming is proud to unveil its new gaming machine – The Baron™.
The Baron heralds a new frontier in hotel gaming with a design that breaks norms, technology that leaps ahead and lighting that bursts with excitement.
It’s unique asymmetric design and finishes state its intentions. The dynamic edge lighting is something to behold, with unique light arrays that create a distinct aura on your gaming floor.
However, beauty isn’t skin deep – inside Aristocrat has packed the latest technology to handle the entertainmentpacked gaming players expect in the future.
Plus, there’s a double bash button that hotel players want, sound perfectly positioned for optimum player enjoyment; improved serviceability; and a more durable button panel.
Launching with great game families: Cashman®, Lunar Cash™ and More Chilli®. It’s all Australian-made content, building games from the ground up for your players. The classic game brands - Cashman and More Chilli - now have the latest player trends such as Hold and Spin and Repeat Win plus some other exciting features.
Alongside The Baron, Aristocrat Gaming has a new solution, MultiLink – the smarter way to Link your Links.
Exclusive to The Baron, MultiLink enables every new Link game family to have the option to link the Grand Jackpots under one attractive link – spreading your jackpot liability over more machines. It can be a venue-wide link without the extra RTP.
Now, you’ll always have a competitive jackpot that increments faster and goes off faster.
Aristocrat is bringing a bright new light to gaming – see The Baron video at aristocratgaming.com.au, scan the QR code or talk to your local Aristocrat representative today.
before. He’s extremely meticulous – everything is to the gram, he keeps an eye on hydration, the temperature of the dough, the different types of flours that he uses, and the ratios and the strengths of the glutens and stuff,” explains Corbett.
“I think we just hadn’t really experienced that kind of level of detail before. He’s got extremely high standards – not much really gets past him. So, yeah, we got very lucky with that.”
For pubs where pizza is a great seller but doesn’t have the same level of focus as at the Dolphin Hotel, there are still solutions that allow for a great pizza product for the discerning customer. RDM Pizza bases have always been a high-quality, authentic choice for venues, but its latest product, the Napoli Rustica base, has been made with the needs of venues in mind. With the standard bases requiring baking at 300 degrees for three minutes in a combi oven, the temperature and duration is not compatible for the concurrent preparation of other dishes in busy pub kitchens. Even longer cooking times are required to get the browning required for the look of a wood-fired pizza.
The solution is the new Napoli Rustica base, which offers chefs the authentic appearance of freshly-made dough cooked in a wood-fired oven. Crafted using a sourdough recipe with a 72-hour slow fermentation process, the dough is stretched to form a rustic raised crust. It is then quickly cooked in a 500-degree Celsius stone-baking oven to enhance aeration and achieve a charred brown finish. This method allows chefs to simply bake the product from frozen at 200 degrees for four minutes or until the cheese is melted, ensuring a convenient and delicious outcome.
This allows venues to offer their patrons Italian-style pizza, while ensuring smooth operations in the kitchen.
“The majority of ovens available, whether for commercial, industrial, or home use, typically have a maximum temperature of 200–250 degrees Celsius. With Napoli Rustica already achieving the
desired golden crust and char, this product can be prepared using any oven on the market, showcasing its adaptability,” states Moretti.
“Cooking at 200 degrees Celsius for four minutes ensures a crispy pizza base, perfectly cooked ingredients, and melted mozzarella. This duration coincides with the preparation time for frying chips, making a burger, cooking a steak medium-rare, or creating a pasta dish.”
It’s not just pizzas that make Italian food a real hit in pubs – most pubs include at least one pasta dish on the menu. At Social Dining within Verandah in Sydney’s CBD, pastas proved to be so popular, that about twelve months ago the pub restaurant introduced its ‘Pasta Selection’ – a highlighted component of the menu of three pasta dishes that rotate seasonally.
The pastas are all made in-house, using three different pasta styles, and generally follow a rule of one fish/seafood pasta, one meat pasta and one vegetarian. The current Pasta Selection is made up of: Gnocchi Acqua Pazza, with NZ snapper, tomatoes, garlic, chili, basil, sugo and pangrattato; Ricotta Ravioli, with zucchini, broad beans, sofrito, lemon, and pecorino romano; and Paccheri Pasta with pork ragu, cime di rapa, and grana Padano.
Verandah head chef Anthony Musa, says the pastas have been very popular at the venue.
SCAN FOR A FREE SAMPLE
Comiskey Group has installed its own butchery to service all of the group’s pubs, allowing them to control quality and portions.
IN NOVEMBER last year, Comiskey Group launched an in-house butchery at Eatons Hill Hotel to service all six of the group’s pubs. Director Rob Comiskey said with the group’s venues selling high volumes of meat dishes, he wanted to ensure that group could control the quality of the meat it was cooking and selling.
“We currently turn over about one and a half to two tonnes of meat per week. So for us, while yes, we’re looking to save money, it was more driven by quality – being able to source our meat directly, portion control it, and track it.”
Comiskey Butchery was a significant investment. It cost almost $500,000 to set up in some reconfigured space within Eatons Hill Hotel, as well as the purchase of a truck to pick up meat from abattoirs, and delivering the final products to all six venues.
“So now we buy in bulk and we portion ourselves. We know exactly where the products are coming from, the quality of it, the marble score, the ageing process as well. All those ideas are key in the control
of the quality. And the more of that we can bring in house, the less we’re at the mercy of distributors,” Comiskey explained.
Comiskey Butchery employs two full-time butchers and one part-time butcher, and currently services almost all of the group’s beef needs. It produces over 2500 burger patties for the week, as well as all of its steak cuts – everything from sirloins to T-bones.
Comiskey says that are still nailing down the production of its beef cuts before it moves into pork or chicken.
The butchery works as a separate component of the group, so each venue’s kitchen team can order what it needs in the coming week.
“The hotels order through a system, it automatically places the order into the butchery. They arrive to work and they’re cutting and they’re sourcing that product for that day for it to go out. So it’s treated like it could be a butcher down the road. It’s treated like a separate thing, and it’s quite professional,” stated the director.
In terms of quality control, it also means
the group’s chefs can give feedback directly to the head butcher, who can action any concerns or requests immediately.
A lot of care was taken with the design of Comiskey Butchery, which houses a couple of cold rooms, several pieces of equipment like band saws and a puck machine for making meat patties, as well as the right draining needed for such a space. It was more investment – in time, money and energy – than the group had first planned for. But for a group of its size, with several more venues to come, Comiskey says it was still worth it.
“It turned out to be a lot more intense, a lot more expensive than we originally thought. But looking back now, it was 100 per cent the right idea to do, now that we’ve got that control in house. We’ve invested in the future. With six current hotels and six more under construction, thinking about our capacity in the future, this will benefit us going forward, big time.”
The Butchery does save the group money, but Comiskey says the quality control is the ultimate benefit – as well as making it easier for the group to source specialised projects like Wagyu.
“We can bring in those special items at certain times of the year, and that’s where we’re going to take it –we’re going to elevate our offer.”
The transformation of The Saracen’s Head Hotel included the addition of an outdoor smoker, offering patrons a unique dining experience that doesn’t break the bank. By Molly Nicholas.
BACK IN December, Duxton Pubs unveiled a major renovation for Adelaide CBD pub The Saracen’s Head Hotel, retaining its rich heritage while reinvigorating the dining and bar spaces.
Marking the first major renovation of the pub since Duxton’s acquisition in 2021, the update was intended to expand the pub’s reach, with a revised food and beverage offering being a significant focus of the overhaul.
Complementing the classic pub fare served in the dining room, the pub reopened with the addition of a Yoder smoker in the beer garden – introducing a new element to the traditional pub offer and making the pub more of a destination.
Initially, the kitchen team experimented with smokehouse dishes through themed weekend functions, before launching the Sarrie’s Smokehouse menu – a permanent addition to the daily food and beverage offering.
Brendan Boothroyd, executive chef and GM of kitchen operations, told Australian Hotelier: “We had the smoker around 2-3 months prior to launching the new menu and smokehouse offers to ensure there was time to trial, test, refine and develop the best and highest quality items for our customers.
“For the chef team, this time period was a lot of fun – many a ribs smoked, some brisket eaten, sauces custom made and beers tried alongside –quality control at its finest.”
Introducing such a specialised, expensive piece of cooking equipment can be daunting for any pub operator, but for Duxton Pubs, the experience has been smooth sailing. By creating weekend specials, the kitchen team were able to familiarise themselves with the smoker before developing the new smokehouse menu, and from an operational perspective, there have been very few challenges.
Boothroyd says: “[The Yoder is an] offset smoker with excellent thermostat controls to enable us to control temperatures which ensures consistency – this is why we went with the higher grade of technology. This was the key equipment purchased to execute the concept, of course along with high quality meat products from local suppliers.
“The location being in the beer garden [means the smoker] has not caused any troubles with ventilation. One of the challenges is ensuring we get timings correct in terms prep and planning, but compliance wise, the Yoder smoker is low and slow. It isn’t hot, we are not cooking at high temps – it’s actually become a feature in the beer garden space that customers enjoy sitting around, plus the additional flowon benefit is the smoker adds a great smell element,” Boothroyd added.
Making use of the Yoder smoker, the Sarrie’s Smokehouse menu features dishes like pork pastrami ribs, beef brisket, pulled pork, Alabama half chicken and smoked cauliflower. On the menu, no individual dish costs more than $20.
Considering the initial outlay for the equipment, continually rising meat prices and ever-increasing operating costs, the menu is extremely affordable, and according to Boothroyd, the group made a conscious decision not to pass these costs on to the consumer.
“It’s not about expense to the customer with purchase of equipment or tools to deliver –it’s about delivering an exceptional product, experience, and value to the customer. Adding another layer to what we can produce and deliver is a point of difference to other venues not only in the CBD but within our group.”
With the pub itself absorbing these increases, cost management was an important consideration when developing the menu.
Because it is low and slow, we can utilise our skillset, like making our own rubs and sauces, and cooking slow allows us to be somewhat more cost effective.
Brendan Boothroyd, group executive chef, Duxton Pubs
“Barbecue has become popular, so items like ribs have become more expensive as an example. Essentially, we have to manage the relationships with our suppliers, and how we engineer and develop our menu items,” added Boothroyd.
“Because it is low and slow, we can utilise our skillset, like making our own rubs and sauces, and cooking slow allows us to be somewhat more cost effective.”
Affirming the group’s decision, the Sarrie’s Smokehouse menu has been a hit since its launch, drawing in patrons with its rich flavours and affordable pricing.
“The smokehouse board has been a hit – the communal dining concept and sharing has been really popular and encouraged in the venue. Plus, being a CBD pub venue, our everyday pub menu has benefited by having some smoked elements in those core pub classics like burgers,” Boothroyd concluded.
The taste you can feel good about.
Bartenders tested their timing, technique and talent at the recent AVC Speed Bartending Competition, proving the value of engaging training initiatives.
IN AN industry where success is built on exceptional service, Australian Venue Co. (AVC) put its bartenders to the test in the recent AVC Speed Bartending Competition, now in its second year.
Designed to test the skills of its staff, the competition invited bartenders from across the group’s large network to showcase their efficiency and technical ability before their colleagues.
Brought to life by Kevin Peters, beverage director – cocktails & spirits; Ben Hehir, head of training; and Nick Selvadurai, group head of spirits & cocktails; the competition successfully shone a spotlight on the factors that contribute to excellent service.
Tasked with strategically preparing a round of drinks that would meet guests’ expectations for quality during service, bartenders not only mastered their mixology, but served a curated selection of topselling drinks including beer, wine and spirits.
While speed was a crucial skill in the competition, bartenders were evaluated on a range of practical and technical skills that contributed to efficient, consistent and high-quality service.
Reflecting on the elements that can set a venue apart, Peters said: “There’s a lot that contributes to a smooth and efficient service. For example, prepping everything before shift – mise en place. If done well, it can improve efficiency and quality which is why our competition allows for two minutes per competitor to prep and ready their stations.
“It was truly inspiring to witness bartenders shaking multiple, up to three, cocktails simultaneously, or pouring still and sparkling wines in tandem whilst nailing these expectations. Observing the distinct methods each bartender employed to maximise their speed while maintaining consistency was fascinating.
“Contestants incurred penalties for certain missteps like incorrect drink presentation, floating ice in spirit mixers, lack of balance in drinks, missing ingredients and poor hygiene. These are all things
that, done correctly, lead to a positive outcome for our customers in real life when they’re being served by our bartenders and are great skills to test and refine,” he explained.
Beyond the thrill of the competition, and the chance to win a $10,000 trip to London, the initiative has also been a powerful tool for staff engagement, fostering a sense of camaraderie and motivation among team members.
The competition structure involved local heats, state-based finals and national semifinals, culminating in a showdown between the top three finalists across Australia and New Zealand, where Chris Rosevear from the Cleveland Sands Hotel was crowned the winner.
By gamifying the learning experience and investing in skill development in an engaging way, the group has not only improved service standards but also created excitement and boosted morale across its venues, demonstrated in the 500-strong turnout for the finals.
“The camaraderie displayed during the competition was incredibly inspiring. There were moments filled with laughter, tears of joy and a healthy competitive atmosphere as teams rallied behind one another. They showcased such a strong sense of community which is very rewarding to witness,” Peters recalls.
“During the finals, the room is filled with peers from across the business, including senior management, area managers, venue managers and head chefs. It creates such a great energy in the room, fostering a sense of support and pride.
“Each year it has gotten bigger and more popular amongst our teams, and we hope it only continues to grow and is something our staff look forward.”
After a second successful year, Peters is already enthusiastic about the future of the competition, which will see the 2024 champion return as a guest judge – a true passing of the torch.
“Our beverage and training teams are committed to inspiring our staff and incorporating various initiatives into our ongoing strategy to engage our teams. We’ve just launched our inaugural creative cocktail competition, ‘Signature Shake Up’, which will be kicking off later this year, it looks to encourage our staff to innovate and think outside the box,” Peters added.
After jumping up from second place in the 2024 AVC Speed Bartending Competition, 2025 winner Rosevear told Australian Hotelier that he was thrilled to see his hard work pay off this year after an incredible journey of growth.
“Competing in both years has helped me refine my skills, from improving my speed and precision to learning how to stay calm under pressure. One of the most rewarding parts of this experience was getting to know the talented competitors from across the country. It was truly a pleasure to connect with such passionate people who share the same love for bartending.
“This entire experience has deepened my passion for bartending and sharpened my techniques, and I’m eager to bring these new insights back to my role, where I can continue to push boundaries and elevate the guest experience for customers. It’s been amazing to watch this competition grow over the past two years, and I can’t wait to see what 2026 has in store.”
Laundy Hotels has reopened The Tropicana Hotel with a refurbishment that echoes the pub’s early days.
EVERY GREAT pub renovation carries a fine balance – honouring its history while delivering a new experience for today’s patrons.
Embracing the heritage of The Tropicana Hotel, which more recently operated as the Heritage Hotel, Laundy Hotels has unveiled a communitydriven renovation of the venue – but it’s not the first renovation the group has undertaken since purchasing the pub in the late 90s.
After an electrical fire in 2002, the pub burnt to the ground and the group worked with their insurance company to rebuild it, says Laundy Hotels director Craig Laundy.
“If anyone reading this has ever dealt with insurance companies, they’ll know you’re pretty much trying to get blood out of a stone in terms of quality finishes, so it was a pretty generic rebuild.
“The pub had run beyond its life post-rebuild in terms of needing a refresh, and when we decided to do
that early last year, one of the things we were keen on doing was restoring the name of The Tropicana Hotel, or The Trop.
“The refresh was about paying homage to the key aspects of life on the Hawkesbury River, but not only that, giving the locals quality finishes and amenities to enjoy,” he stated.
With a strong nod to the pub’s storied past, the renovation was about embracing the riverside location and taking cues from the strong water sports culture in Wilberforce. Once word got out to locals, the group was inundated with people with local water skiing and boat racing backgrounds wanting to donate memorabilia.
“I was amazed at how strong that community is today, and we worked very closely with some of the key figures. Our interior designer Jamie Wirth collected everything and worked tirelessly to find wall space around the hotel where memorabilia could be placed.”
Working with Fugen Constructions, namely Josh Flannery and foreman Nathan Denning, the comprehensive transformation of the pub included a kitchen and bistro rebuild featuring a woodfired pizza oven, reconstruction of the back deck with a lightweight weatherproofing structure, converting the public bar into a sports bar, and refurbishing the bathrooms.
While also tipping a hat to the aesthetics of Palm Springs, the colour palette, furniture choices and feature walls are the group’s modern day take on the much-loved Tropicana Hotel.
“Breeze blocks dominate and the colour palette is very 50s and 60s Palm Springs, the neon sign over the entry portico plays into that retro look. Outside, on a large, blank wall I had an old US-style billboard made of a postcard of The Tropicana and had three long-arm retro lights fitted that shine back onto it like they would have in the 50s and 60s on US freeways. A lot of thought went into the finer point, and to be honest, I had a lot of fun,” Laundy stated.
With a demographic that skews towards young families, Laundy says the renovation also aimed to provide family-friendly facilities.
“In the renovation, we also built a massive kids play area, it’s 18-and-a-half metres long by nine metres wide. It’s got three storeys of kids play structure to climb in, with a shade cloth to provide protection from the sun. It’s gated and fenced within view of the back deck, so parents can sit out and watch the kids run riot.”
From design touches that nod to the region’s past to upgraded spaces built for modern hospitality, every detail of the renovation was carefully considered. Taking six months to complete, the group decided the project was too big a job to try and trade through – closing for the length of the works and reopening in time for Christmas.
The community really embraced the renovation and helped us to deliver the finishing touches.
Craig Laundy
“Because we pushed like crazy to get it open for Christmas, and we only just made that, our first crack at the bistro menu was a best guess, so we opened with the pub classics. It’s fair to say that we listened to a lot of feedback from customers over the first couple of months and we’ve reworked the menu taking that into consideration.
“Dad, myself, Daniel, Shane, Justine and Nick all worked very closely with our exec chef team, customer feedback and our licensee, Julie Hooper, on the new menu. I think the locals will understand that we put something in place to open, but the way that Laundy Hotels operates is always listening to our customers, and that’s reflected in the new menu.”
Backed by the community from day one, Laundy says The Tropicana Hotel has reopened to rave reviews, with the memorabilia providing a real talking point for locals and visitors alike.
“There was a feeling in the community that it was long overdue, so it was highly anticipated, and it’s been very well patronised since we reopened.
“The community really embraced the renovation and helped us to deliver the finishing touches. By the way they’ve reacted and understood what we were trying to do, and being prepared to get involved, it really has been a great community exercise.
“And now they’re voting with their feet, which we’re thrilled about. The feedback, I’m pleased to say, has been overwhelmingly positive. The profitability of the venue has definitely improved and will continue to improve,” he concluded.
Tamworth’s Longyard Hotel celebrated its 40th anniversary in March, and TP Hotels director Craig Power discussed the pub’s longevity.
THE LONGYARD Hotel in Tamworth opened on St Patricks Day 1985, and in March celebrated the milestone of spending 40 years as a community and entertainment hub of the town. Current owners of the pub, Craig Power and Tierzah Douglas, have been involved in the venue for many years. Tierzah’s parents bought the pub in 1989, and after managing the venue for several years, Power and Douglas bought the venue as part of their joint venture buy of The Pub Group Tamworth, in partnership with Oscars Hotels.
Celebrating the legacy of the pub, Power described it as an entertainment and events hub for Tamworth. The pub is heavily involved in the Tamworth Country Music Festival, hosts the PBR afterparty, and hosts events surrounding the Nutrien Classic and Futurity weekend – making it the go-to spot in town. Power points out that the Longyard has been fortunate to be located near a couple of big event centres like the Australian Equine and
Livestock Events Centre, as well as the Tamworth Regional Entertainment and Conference Centre (TRECC). Still, Power says the pub can’t just sit back and rely on those trade drivers.
“It’s a passion to always be creating and activating everything because we want to make sure that we’re not sitting back on our laurels just expecting people to come here because it’s popular,” he says.
“Our team’s continually working on activities. Whether it be entertainment or other promotions, we’re always trying to keep recreating that fun atmosphere. We always want to keep The Longyard Hotel at the top of people’s minds.”
Having taken the reins – first as manager and then as owner – for the last 14 years, Power has a lot of good memories at the Longyard Hotel, which are wrapped up in the people who have come through its doors.
“The good memories are a lot about the people we’ve been introduced to, the people we’ve been able to support, through our sponsorships, whether it be
with people like PBR Australia and the equine industry. Some of the people that I’ve met here I now call my best friends.”
Conversely, he’s proud of the role the Longyard Hotel has been able to play in the greater Tamworth community –particularly through sponsoring several sporting clubs, and many different fundraising efforts supporting 30-40 events a year.
“Without pubs, which are the fabric of a lot of country communities, some of those advantages, wouldn’t be able to be reached, I don’t think.”
Lastly, Power puts the longevity of the pub down to everyone involved – from his in-laws, to TPG Hotels’ partners Bill and Mario Gravanis, Power and Douglas’ own kids who get involved – as well as all of the pub’s staff.
“None of what we do would be possible without our incredible staff and management team. Their dedication and passion are what make our venues, including The Longyard Hotel, what they are today.”
