AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE
Vol. 43 No. 5 - OCTOBER 2026
IN THIS ISSUE: SPRING RACING | ENTERTAINMENT OFFERS | SUMMER TRADING
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Celebrating the legends, looks, moments and characters that fans never forget.
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CONTENTS & ED’S NOTE
Contents SPECIAL FEATURES 12 Cover Story: Archie Rose might’ve added
WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au
22 Entertainment: Hotels are rethinking the Ed’s Pick
commitment to elevating the rail remains the same.
and repeat trade. 26 Preparing for Summer: It’s the quarter than that can make or break a venue’s
14 Pub Leaders Profile: With family backing,
entire year, so planning for the season
a retail background and some prescient
starts well in advance.
calls about value, Tom Francis has built a significant Melbourne pub group. 16 Tech Talk: With NSW gaming reform mandating FRT by 2028, AusComply’s team answers FAQs on the changes. 18 Spring Racing: Pubs are finding fresh
REGULARS 8 News: What’s happening in pubs across Australia. 30 Design & Build: Hurley Hotel Group makes single largest investment in a venue
opportunities to celebrate the Spring
with the $60m greenfields build of
Carnival with a full season of events and activations.
scope of entertainment, enhancing the occasion to drive visitation, dwell time
star power to its ownership, but its
Hotel Panorama. 38 Tales from the Top: Griffin Property Group is giving a Balmain icon that’s seen better days a $3m overhaul.
I was lucky enough to attend the LMG 2026 Conference in Queenstown for the first time. It was a fantastic three days away full of networking and business insights. There was plenty of great knowledge shared and new connections made. The three days reiterated to me something pretty fundamental about pub operators – when you’re in the business of hospitality, it helps to be a friendly and accommodating person. I felt that firsthand over and over on the conference; connecting
team for having me along – you can see the coverage of the conference in this month’s issue of National Liquor News.
6 | Australian Hotelier
PUBLISHER: Paul Wootton EDITOR: Vanessa Cavasinni vcavasinni@intermedia.com.au 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
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In this issue of Australian Hotelier, we’re focusing on the lead-up to the silly season. It starts with spring racing activations (p 18), while general entertainment programs get a
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major boost. Pubs are getting more creative
PEFC Certified
about their entertainment offers – you can
Paper from sustainably managed forests and controlled sources
see some great examples from p 22. And in the lead-up to the all-important summer quarter, we take a look at just what goes into preparing for the season. Check it out from p 26. Cheers, Vanessa Cavasinni, Managing Editor E: vcavasinni@intermedia.com.au
with old friends, making new ones, and creating memories. Thank you to the LMG
PUBLISHED BY: Food and Beverage Media Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419
PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au
Editor’s Note IN EARLY September,
FOOD & BEVERAGE
Next Month
➤ Staff Development ➤ Pub Dining ➤ Wine
PEFC/21-31-119
pefcaustralia.org.au
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In the
news
Migration reforms met with industry criticism The AHA and other industry bodies have warned that the Federal Government’s migration reforms will hurt the Australian economy, particularly in regional areas. By Andy Young. Minister for Immigration and Citizenship Tony Burke has
“It is ridiculous that a skilled occupation like a chef can take
announced reforms that he stated were designed to deliver the
up to 12 months to process – there are 7,000 chef and cook
net overseas migration forecasts in the Budget of 245,000 this
vacancies in Australia right now,” he said.
financial year and 225,000 in 2027–28. The reforms include updates to the skilled migration program for several key sectors, but hospitality is not included. The government will also make changes to the Working Holiday Maker
“The hotel industry needs migration due to chronic workforce and skills shortages – we simply can’t fill all the vacancies locally now – and it’s only going to get worse. “What’s lost in all this talk about migration numbers is that
Program, introducing a ballot system for second- and third-year
fundamentally Australia as a nation has a huge workforce
visas and retaining a regional work requirement. It will also aim to
challenge here. It will now be harder for hotels to access the
stabilise processing times for Working Holiday Maker applications
workers we need and the changes will increase competition in an
at three months.
already tight labour market,” Goodwin said.
“The government supports immigration but is opposed to anyone rorting the immigration system,” Burke said. “Almost everyone who comes to Australia is a good guest in our
The Australian Tourism Industry Council (ATIC) estimated the changes would strip $560m in annual visitor spending from the Australian economy and cost 3,800 Australian tourism jobs. It
country. These reforms are to ensure that our migration system
said backpackers who would otherwise remain in Australia on a
can be better targeted to the current needs of Australia.”
third-year visa would account for the largest reduction.
AHA CEO Stephen Ferguson warned that moves to restrict
ATIC CEO Erin McLeod said the changes would directly affect
Working Holiday Makers, along with delays of up to 12 months
regional communities that rely on backpackers as both visitors
for skilled visa applications, would hurt the Australian economy.
and workers.
“Targeting working holiday makers makes no logical sense – they are a motivated and mobile workforce who help fill seasonal work, especially in the regions,” Ferguson said. “The lottery for second-and-third year working holiday makers will create skewed outcomes. “In the third year, only one in six can win a ticket. This will do nothing but stop people undertaking six months remote work in their second year. It will distort the supply of essential workers in remote and regional Australia.” AA CEO James Goodwin said the industry was concerned that
“This is a mass cut to regional backpackers,” she said. “These changes will slash longer-stay regional backpackers by 43 per cent and take over half a billion dollars in visitor spending out of the economy and cost 3,800 Australian tourism jobs. “Why would a backpacker commit six months to specified regional work if there is no guarantee they will receive the visa they are working towards? “That is why we are concerned the real regional impact could be even greater than these figures. “Regional businesses will lose twice — they lose valuable
the government’s changes to skilled visas would further de-
visitors spending in their communities and they lose workers they
prioritise a sector already suffering from a chronic skills shortage.
rely on to keep their doors open.”
8 | Australian Hotelier
iStock/zamrznutitonovi
WHAT’S HAPPENING IN PUBS ACROSS AUSTRALIA
NEWS
Bar Beirut was named Hotel of the Year
Bar Beirut sweeps AHA ACT Awards The 2026 AHA ACT Awards for Excellence were held last month,
by Lager House, while Best Steak Sandwich went to Bentspoke
honouring the best pubs, bars and restaurants in the region, with
Brewing Co. Lager House and Bentspoke Brewing also shared the
Bar Beirut taking the top honour of Hotel of the Year.
award for Best Draught Beer Quality.
Bar Beirut won six awards on the night including for Best Vegetarian Meal, Best Unique Bar Experience and Best Cocktail List. Hotel of the Year (Accommodation) and Deluxe Hotel of the Year were both won by Jamala Wildlife Lodge, while the People’s Choice Award going to The Southern Pub. More than 400 industry and community leaders gathered at
The Best Chip in the ACT was won by the Old Canberra Inn, while Bar Beirut and The Dock Kingston were joint winners of Best Casual Dining Experience. Best Restaurant was won by Azuma Den, East Hotel and Best Live Entertainment Venue went to King O’Malley’s. The Dock Kingston was awarded for its local contribution with
the QT Canberra for the gala ceremony to honor the best in
the Heart of the Community Award and Superior Accommodation
Canberra hospitality.
Hotel of the Year was won by the East Hotel.
AHA ACT general manager Chris Gatfield addressed the crowd
In the People’s Awards, Halima Fouzia of Bar Beirut won Chef
praising the local industry and touching on the issue of migration,
of the Year (General) while Kyungin (Tommy) Park of Med Burbury
and the industry’s chronic worker shortage.
Hotel and Apartments won Chef of the Year (Accommodation).
“Many of you in this room are migrants, and I acknowledge your hard work and dedication to our industry. Skilled migrants,
Bartender of the Year was awarded to Lukas Campbell of Molly and Industry Rising Star went to Riley Ferguson of Highball.
international students, and working holiday makers make coffees,
ACT hospitality legends Yula Russell (Accommodation) and
pour beers, cook steaks, turn over rooms, and run some of our
Laurence Kain (General) were also both inducted into the Hall
best venues, serving tens of thousands of Canberrans and visitors
of Fame. Gatfield said: “Both Yula and Laurence are very well
to our city every day,” he said.
known in our sector – their history of service and dedication to
Best Burger was won by The District, which also won Best Family Friendly venue. Best Parmi and Best Steak were both won
hospitality makes both very worthy inductees into the ACT Hall of Fame.”
October 2026 | 9
NEWS
Varsity to make East Coast debut with $9m Melbourne venue
Varsity Cannington
West Australian hospitality brand Varsity will extend its footprint to the eastern seaboard with the opening of its first Victorian venue in November, marking a $9 million investment. Since its establishment in 2013 as an American college-style bar near the University of Western Australia, Varsity has built a loyal following around burgers, beers, live sport and pop culture
Melbourne, establishing four venues that will service the north,
– evolving into a large-format hospitality-driven competitive
south, east and west – the first being in Ringwood. The group
socialising concept across nine venues, all located in Perth.
is also assessing the Sydney and Brisbane markets as part of a
After four years of growth under Signature Hospitality Group (SHG) – which acquired Varsity in 2022 – the focus has been
broader East Coast growth strategy. Selected for its growing catchment and role as a major
scaling the brand and evolving its original sports bar model into
commercial centre for Melbourne’s outer east, the $9 million
larger hospitality destinations, without losing its personality. Since
Ringwood venue is expected to create more than 100 jobs and
its acquisition, SHG has invested more than $40 million into the
establish partnerships with more than 15 local sporting clubs.
Varsity brand across new venues, refurbishments, entertainment
SHG forecasts more than 500,000 patrons each year.
infrastructure, technology and people. SHG CEO and co-founder James Sinclair says: “Varsity started
For Sinclair, who grew up in nearby Coldstream, the location also has a personal connection.
as a slightly crazy American college-style bar near UWA and, over
“Our ambition is for Varsity Ringwood to become more
13 years, became part of Perth’s hospitality culture. What we’ve
than somewhere to eat or drink. We want it to be a genuine
tried to do since acquiring the business is preserve everything
entertainment destination and community meeting place that
that made it cool – the burgers, sport, nostalgia, irreverence and
brings additional visitation, employment and economic activity to
personality – while completely reimagining what the venue itself
the Ringwood precinct,” he explained.
can be. “We’re now building large-format entertainment destinations
While Varsity’s portfolio has centred around Perth until now, SHG operates a wider portfolio of venues across Australia
with bowling, arcades and billiards, but the soul of Varsity hasn’t
including the TGI Fridays and The Sporting Globe brands. In July,
changed. That’s the brand we’re excited to introduce to Melbourne.”
the acquisition of the Greensborough Hotel in Melbourne’s north-
The larger venue format has already delivered strong returns for
east marked another step into the group’s strategic expansion
SHG, with newer Varsity venues approximately doubling revenue
of its national hospitality portfolio – purchasing the freehold
and tripling profit when compared with the original model.
and business interests of the pub after more than 30 years of
SHG now plans to take its large-format Varsity venues to
10 | Australian Hotelier
ownership by one family.
NEWS
Prosper Hospitality expands support for Victorian venues Prosper Hospitality Collective is helping Victorian pubs and clubs cut costs, simplify operations and strengthen their businesses.
Thirsty Camel Victoria is extending its support for hospitality
analysis platform designed to give operators greater visibility over
operators through Prosper Hospitality Collective (PHC), an
their purchasing.
initiative created to help venues secure better value, reduce costs and simplify their businesses.
Stormont said an average pub can spend around $500,000 annually on food and consumables, yet operators do not always
While the concept was initially developed in response to the
have a detailed understanding of that expenditure. Prosper Pro
needs of Thirsty Camel Victoria members, PHC is available to
provides a central ordering option while helping venues analyse
pubs and clubs across Victoria, regardless of whether they are
their spend and identify potential efficiencies.
part of the Thirsty Camel network. Of Thirsty Camel Victoria’s approximately 217 members and associates, around 180 also operate pubs. PHC General Manager Nick Stormont said the pressures facing those businesses
“If we’re not getting you a better deal, and if we’re not making your life easier, if we’re not freeing up time, and we’re not making your business simpler, walk away,” Stormont said. PHC’s offering has continued to expand in response to the
following Covid, including rising operating expenses and pressure
needs of hospitality operators. Alongside food, cleaning products
on profitability, prompted the group to consider how the collective
and consumables, it provides access to specialist suppliers across
benefits traditionally delivered on the retail liquor side could be
meat, seafood, poultry and fresh produce.
extended into hospitality. The initial brief was to create greater buying power around a selection of key food products, but PHC’s offering quickly evolved as
The offering is also expanding into areas including electricity and gas, insurance, merchant and terminal fees, recruitment, training and venue auditing.
the team examined how venues purchased across their entire pantry.
Stormont said the growing range of services reflects PHC’s
Rather than negotiating discounts on a handful of high-volume
ambition to become a useful starting point for operators looking
products, PHC undertook a comprehensive tender process across the foodservice market. Its marketplace now includes more than
for support across different areas of their businesses. Beyond purchasing and business services, PHC is also
2,500 tendered products, with the emphasis on value for money
developing a community for chefs, with events designed to connect
rather than simply securing the lowest price.
kitchen teams with their peers, suppliers and manufacturers.
“We’re here to get members a better deal, and for us that’s about value for money,” Stormont said. Choice and flexibility are also central to the model, with PHC
For Thirsty Camel Victoria members operating both bottle shops and hospitality venues, PHC extends the benefits of collective purchasing and support into another significant area of
working with multiple foodservice distributors and specialist
their businesses. However, its reach extends beyond the Thirsty
suppliers to provide options for businesses ranging from large
Camel network, with pubs and clubs across Victoria able to
clubs to independent pubs and regional venues.
access PHC’s purchasing platform, supplier network and growing
PHC has also developed Prosper Pro, an ordering and food
suite of business services.
October 2026 | 11
COVER STORY
Elevating the rail
Archie Rose Distilling Co. may have added some serious star power to its ownership team, but its core commitment to its on-prem partners remains unchanged – delivering exceptional value and quality for Aussie venues and patrons. IN LATE August it was announced that internationally renowned
Still championing Aussie venues and patrons
actor, Chris Hemsworth, had joined Archie Rose Distilling Co.,
Despite the brand’s continued evolution, Archie Rose’s Australian
as co-owner alongside founder Will Edwards.
venue partners remain a key focus, with products designed to
Founded in Sydney in 2014, Archie Rose has built an
add accessible, premium-quality Australian spirits to the pub and
international reputation for its Australian grown and made
bar rail. The Archie Rose Premium Spirits range, in particular,
approach to whisky and spirits. Hemsworth’s involvement marks
empowers venues to champion local, independent craftsmanship
a significant next chapter for the company as it expands beyond
without compromising on profit margins or quality.
Australia and introduces its award-winning whiskies to the U.S.
With a Premium Spirits range – Straight Dry Gin, True Cut
market complemented by the existing markets Archie Rose have
Vodka and White Cane – venues don’t have to trade quality for
been exporting to for some three years.
accessibility. Your patrons can access a premium, 100 per cent
“I’ve been a fan of Archie Rose for a long time. Wherever I
Australian, cold-distilled spirit as their go-to, while your venues
am in the world, tasting an Archie Rose whisky immediately
can support local growers and offer excellent flavour without the
transports me right back home, to that feeling of sitting around
price tag of a top-shelf spirit.
a campfire in the Australian bush with my mates,” states new coowner Chris Hemsworth. “Their ethos of only using Australian grown malts to produce
“We know that Australians love drinking Australian spirits, but the artisanal nature of craft distilling means that ours and other local products have often been reserved for the top shelf,
flavour packed whiskies at their Sydney distillery is truly
with international brands still dominating the market,” explained
awesome. They’re a brilliant example of what Australia does best
Archie Rose founder Will Edwards.
and I can’t wait to share that with the world.”
“The Premium Spirits range was therefore created as an
Despite the star power, Archie Rose remains an independent
accessible range that can serve as the base for your favourite
business - still owned and run by Edwards, alongside its 90-strong
whisky, gin or vodka drinks any night of the week, intended to
team across Australia and the US.
redefine the traditions of how Australians drink.”
As part of its global expansion Archie Rose is launching three
For those discerning customers who actively ask for a specific
whiskies that have been co-created with Hemsworth. The three
gin by name, Archie Rose’s award-winning Signature Dry Gin
whiskies will launch in Australia and the U.S. this October,
continues to stand as a 100 per cent Australian expression,
followed by other major global markets in 2027.
tailored perfectly for backbars and elevated serves.
Continuing with its growth in multiple areas, Archie Rose became
Get in touch with your local Archie Rose sales representative for
B Corp™ Certified in June 2026, aligning with Chris’s commitment
support, including tasting stock, staff training, events, marketing
to environmental conservation and sustainability in production.
content and in-venue tastings.
12 | Australian Hotelier
Reach 45,000+ trade customers in the
2027 Annual Leaders Forum Australian Hotelier’s Annual Industry Leaders Forum edition (February) is the most highly anticipated issue of the year. It features candid columns from the leading operators and industry stakeholders within the pub sector, and it provides the ideal platform from which to start New Year conversations with our engaged audience. Industry-leading Hotel and Group Owners, CEOs, GMs and Senior VPs will be invited to contribute and address broad industry trends, current issues and challenges facing the industry Why not get involved, and join the likes of key suppliers, operators/and industry groups and associations such as Solotel, Asahi Beverages, Australian Venue Co., Hostplus, JLL Hotels & Hospitality, Laundy Hotels, Gaming Technologies Association, Sonnel Hospitality, Foxtel Business, Comiskey Group, Entain Venues and more.
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There are two brand awareness and educational packages to choose from
ASK FOR DETAILS
DEADLINE Booking: Friday 18th December 2026
Contact: Jason Wild E: jwild@intermedia.com.au
M: 0416 576 256 D: (02) 8586 6213
PUB LEADERS PROFILE
Bringing a new lens to the on-prem Tom Francis’ start in pubs was almost accidental. But with family backing, a retail background and some prescient calls about value, he’s built an empire of nine pubs – and counting.
they jumped into that, and that was how it
Bringing a retail lens to pubs
all started,” explained Francis.
Most of Francis’ knowledge of the sector
But in the middle of the lease, the
has been learned on the job, with the
tenant died, and the Francis family were
publican immersing himself in different
left to run the pub. While Francis was in
components of running hotels. But his
high school his father and grandfather
time managing supermarkets has given
bought a few more pubs, including the
him what he believes to be his greatest
Dorset Gardens Hotel and the Grosvenor
strengths within on-premise operations:
Hotel. In that time, Francis studied and
customer service and protecting margins.
worked in the pubs part-time, learning
When it comes to front-of-house,
all the different facets of the business,
Francis has instilled in his VMs and area
from bottle shops to gaming to bistro
managers the importance of being familiar
and bar supervision.
faces to their local communities, making
His career then took him to retail,
the effort to get to know the locals.
managing supermarket locations for IGA.
“You don’t want a cycle of ‘walk in,
He continued to work in the pubs on the
have a drink, leave’ and then next week
weekends, before taking on the operations
they come back and don’t know any
of Newport Social Club (Newport Hotel).
of the managers. I hate that for a local
Then, as his father looked to semi-
community,” Francis states.
TOM FRANCIS had not intended to be
retirement, and to pursue other
a publican. His father and grandfather
commercial interests, he made Tom a
particularly from loss prevention in retail
owned milk bars around Melbourne, and
deal – he would invest in Tom’s hospitality
– how to get people to leave the venue
then in the early 1990s, an opportunity
nous, buying Kealba Hotel for Tom to run.
without creating animosity.
arose to purchase the freehold of
He was 26 years old. Seven years later,
Newport Hotel.
and Francis Venues has expanded to nine
the pub, and they thank you on the way
large-format venues across suburban
out. You don’t want to create an incident
Melbourne, plus one pub in Sydney.
that scares patrons away.”
“This was at the time when yields were somewhere between10-20 per cent, so
14 | Australian Hotelier
The flip side is that Francis has learnt –
“I’ve learnt how to kick someone out of
PUB LEADERS PROFILE
His other skill that has transferred from retail is the protection of margins
started doing something like $220k a week
Brought to you by
in food, on top of $150k in beverages.
through constant scrutiny of supplier
“When I got into pubs, you know, and
relationships and tendering processes.
my dad and my family weren’t good food
“Coming from supermarkets where
operators prior to myself. They hated
members using the app, to help grow F&B
margins are razor thin, the cost side
it. They could never make it work. So
sales throughout the group even further.
has always been important to me, even
probably that’s my biggest achievement;
though the margins are better in the
operating food proficiently, and adopting
a marketing tool to bring younger adults
on-premise. I’ll regularly put pressure
my model in that I treat it separate to
into the venues.
on tendering and costing, while still
gaming, wagering and bottle shops.”
maintaining quality.” It’s a skill he has imparted to his venue
Looking ahead
His other focus is on utilising Tik Tok as
“Our marketing team has gone next level on Tik Tok to engage that younger clientele in our catchment areas. That for
managers, who now regularly scrutinise
Maintaining growth within F&B continues
us is a huge focus because it is working
P&Ls, and have a good understanding of
to be a focus for Francis, even in tough
and the ROI is there.”
each venue’s cash flow.
economic conditions.
Seizing the opportunity
“Against CPI, it’s pretty hard. It’s been
younger demographics to the pubs, but to
difficult for the last three years, but we’ve
Francis’ surprise, what keeps them there
While still making a name for Francis
done it.”
is old-school hospitality.
The focus on Tik Tok is bringing the
Venues within the on-premise, the
A big part of that equation is the
“This younger demographic wants to
managing director grew the group
Frisbie Rewards program, Francis
be engaged. They want to come in for
considerably in 2021, when he bought
Venues’ loyalty program with its own app.
a meat raffle and all that. All this old-
four large-format suburban pubs
Since introducing the program across the
school stuff is working. They want to
across Melbourne – including Berwick
nine venues in 2024, Frisbie Rewards has
be known as the locals, they want to be
Springs and Golden Point Hotel – just
captured 30,000 members.
known by the bar staff.”
months after coming out of the last
The next steps are to gain more
Which is what Francis has always
of Victoria’s lockdowns. It was a time
learnings from the data accrued from
placed a value on in all of his venues.
when the state’s hospitality sector was under extreme duress, but Francis bet that patrons would return to pubs in a way they would not for other sectors of hospitality, as they prioritised value within F&B. “I’ve kind of played on the tune that we were going to have a recession probably seven or eight years ago, but it never came. But I’ve always kind of done things with free entertainment and offers to try and get families and increase patronage, rather than turning tables quickly. I’m just trying to keep building it because I saw that if things got tough, we’d pick up and take market share from restaurants and the like.” That way of thinking has also meant that under Francis’ guidance, his pubs have placed an emphasis on F&B that they had never done before. He considers it one of his greatest achievements within the business. “When we took on those four pubs, we
F&B is a major focus in all Francis Venues pubs
October 2026 | 15
PARTNER CONTENT
Tech talk: FRT changes on the way
Jason Thomas
With the NSW Government mandating FRT usage in gaming rooms from 2028, AusComply’s Jason Thomas and John Green answer questions on how venues can get ready for the changes.
John Green
What do publicans have to do now to get ready for mandatory Facial Recognition Technology (FRT) in NSW?
use existing cameras and often in existing locations. For
Liquor and Gaming’s Code of Practice: Facial Recognition
generally not be compliant.) Actual installation ranges from 10
Technology in Hotel’s and Clubs (the Code) sets FRT requirements
minutes to several hours, dependent on the venue’s camera
for venues that should be used to guide venues. The key
network, venue network and internet etc.
takeaways are:
AusComply each venue requires a server with direct access to the camera streams. (FRT integrated with NVRs (i.e video) will
Code. Venues should choose carefully and seriously question
What support do smaller, regional pubs typically need during implementation?
potential providers. AusComply has developed a checklist that
Our server installations are generally plug and play so can be
can assist in this process.
completed by a venue’s existing CCTV or IT providers, making
• Not all FRT providers or technology will be compliant with the
• Venues will need to start planning to make sure they have
the AusComply technology very attractive. The AusComply team
in place:
is also knowledgeable enough to help guide venues of all sizes
• Suitable cameras and camera locations.
through what can appear for many to be a complicated process.
• Venue specific documents including Privacy Impact Conditions of entry, Plans of Management and a process for
What are the lessons from both AusComply and the venues you’ve helped deploy this tech so far?
patrons to make complaints or raise questions regarding FRT.
We aren’t new to this market. With more than 100 installations
Assessment, Privacy Policy, Data Breach Response Plan,
Venues have until 2028 to implement the FRT – surely that’s plenty of time? If you crunch the numbers, you’ll see that it’s important for business operators to get cracking now. There are about 2,100
already completed we’ve come across just about every issue possible, the worst of which often come from older networks and technology. Old CCTV cabling and switches can create latency issues among others.
commencement date was 1 January 2028, that means 133 FRT
How will the State Exclusion Register work in venues practically? How quickly will updates to the exclusion register be reflected in venues?
installations per month from now. If commencement was the
This will depend on the FRT provider chosen. AusComply will update
end of 2028, that’s still 74 venues every month. International
in real time with changes available to all customers immediately.
pubs/clubs with EGMs in NSW, with roughly 100 that are potentially code compliant. That leaves 2,000 venues. If the
pressures on technology hardware are also having a serious impact on supply. So NOW is the time to start planning and speak
Why should an operator choose AusComply?
to AusComply or your preferred compliant FRT provider.
We’ve been working hard on the development of our FRT
What equipment will a typical pub with a gaming room need to install to comply with the proposed NSW requirements? Can existing hardware be used, or will entirely new equipment be needed? AusComply’s technology is camera agnostic so we can generally
16 | Australian Hotelier
and system to ensure privacy and security are at the core. AusComply’s competitively priced FRT is code compliant (noting the Statewide Exclusion Register hasn’t been built yet). It integrates seamlessly with both our existing digital compliance platform including incident register, GPoM, checklists, notifications and alerts.
Your Compliance. Our Commitment.
Fully Integrated Facial Recognition Solution NSW Code of Practice Compliant Self Excluded Patrons Barred Patrons (Venue Specific) BFOBFA (Liquor Accord) Sharable Watchlists Advanced Privacy & Security
Additional features: Digital Incident Register Digital Checklists AML/CTF Tools
Integrations Facial Recognition (Corsight) Transaction Monitoring (Aristocrat, VERITYX, SINT) Roster (Roubler) Ticketing (Roller) Access Control (Gallagher)
www.auscomply.com.au | 1300 22 66 75
SPRING RACING
Winning the racing season As the 2026 Spring Racing Carnival gathers pace, pubs are finding fresh opportunities to celebrate with a full season of events and activations. By Sienna Martyn.
MELBOURNE CUP is one of the biggest days on a pub’s event calendar, yet venues are increasingly looking to capitalise on Cremorne Hotel, Adelaide
opportunities to keep celebrations going beyond ‘the race that stops the nation’. Ahead of this year’s Spring Racing Carnival operators across the country are considering how to activate the broader racing calendar to create occasions worthy of converting one-off raceday punters into repeat customers. Ben Koetsier, general manager, retail at Tabcorp highlighted that the Spring Racing Carnival provides a critical opportunity for venues to increase patronage. “Over the eight days of the carnival, TAB venues see an average 205 per cent increase in turnover compared to a normal week. Melbourne Cup Day alone accounts for over 40 per cent of the carnival’s total venue turnover. Importantly, venues that activate during the Spring Carnival see a 13 per cent higher turnover than those that don’t.” According to Tabcorp, in 2026 an expected 45,000 punters across over 600 pubs and clubs are set to experience race day lunches in TAB-themed venues across the carnival – kicking off with TAB Everest Day and running through Derby Day, Melbourne Cup and Oaks Day. Beyond wagering, publicans are also attracting patrons with elevated food packages, premium beverages, entertainment and community-focused social initiatives – all to keep them coming back.
Creating the occasion At Cremorne Hotel in Adelaide, venue manager Rashesh Shrestha said Melbourne Cup is one of the busiest activations of the year and draws a crowd of diverse viewers.
18 | Australian Hotelier
SPRING RACING
The Lakes Hotel has won Best Wagering Venue at the AHA NSW awards for three years running
and mostly a lot of people who are not
year we’re going to do a food and drinks
Preparing for the punters
interested in the horse racing aspect of
package for the first time.”
Since launching an evolved retail
“From office workers, businesspeople
Melbourne Cup but the energy and vibe
do a three-course sit-down set menu. This
As a hyper-local venue on NSW’s Central
that Melbourne
Coast, The Lakes Hotel team have tailored
Cup provides.”
their packages to deliver equally for regulars
As a result, he says it is important to provide an offering that goes beyond the races on the screen. “The whole venue is activated, not just
and one-day punters alike. “A few of our locals don’t want to invest in a big package. Like any pub you get your drinkers, and the ones that come for food.
the sports bar. We do food and beverage
So, we came up with a package for our
package deals, race sweeps for those that
regular drinkers that’s a $20 buy-in that gets
don’t want to choose their horses, prizes for
them their seat, table service, a pizza and a
the best dressed and also entertainment like
beer,” he explained.
live music or DJs after the races to keep the party going,” he said. Shrestha said that as food and beverage are increasingly becoming a key element of general venue success, Melbourne Cup celebrations are no exception.
Shrestha noted that comfort, community and creating the right environment is equally as important for any activation and requires planning for success on race day. “Get the technology right. Correct
strategy, TAB has injected promotion, new initiatives and technology improvements in time for this year’s Spring Racing Carnival. “We are excited for the rollout of our Next Generation wagering terminals, which we are deploying across Sydney this quarter. As final regulatory approval is granted in Victoria, Queensland, then the rest of country will follow quickly,” said Koetsier. “We’re already receiving great consumer feedback on the functionality and ease of use. TAB Live is imbedded in these new terminals, giving venues another great tool to utilise this Spring
placement and visibility of racing screens is
Carnival in conjunction with key
This year Cremorne Hotel is running a
extremely important. Customers should be
sporting events.”
series of promotions – each designed for the
able to follow the major races and results
TAB is also refreshing its entire
diverse clientele that historically attend on
from the key areas of the venue. We test
graphics suite across SKY1 and SKY2
race day, while also providing operational
TVs, audio and internet before the event,”
ahead of the racing season.
ease for the team.
he said.
“In the dining room and bistro areas, we are offering a $99 package for a three-
Placing your bets
course shared menu with two drinks
In 2022, Tredway decided to build on The
vouchers. We’re also offering champagne
Lake Hotel’s betting culture, developing a
high tea in Bar 1854 for limited seats.”
wagering strategy that he hoped would both
Similarly at Harris and Narvo Hotels’ The Lakes Hotel, licensee Zane Tredway said food and beverage that fits the occasion is a key selling point on race day and beyond. “We always do value packs. Normally we
increase patronage and maintain the pub’s local market share. The key was rolling out locals-focused assets like punters clubs and tipping competitions across several sporting codes.
“[We’re] building out more opportunities to integrate our wagering promotions and venue activations across our network. Venues will see a modern look and overall, a much more engaging viewer experience. Our Sky team will be providing expert-led offers to keep customers engaged from first race to last, including exclusive offers on our experts’ best bets.”
October 2026 | 19
SPRING RACING
With the increase in wagering activity, Cremorne Hotel also acknowledges the risks and prioritises maintaining appropriate responsible gambling practices. “This includes required signage, staff training, monitoring customer behaviour and ensuring wagering is conducted in accordance with South Australian requirements,” said Shrestha.
Beyond the finishing line When measuring the success of this year’s Spring Carnival season Tredway said he’ll be looking beyond the key race days. “For me our most important metric for success is bums on seats on the day and importantly the next time we host a similar event. We’re operating in a market that is struggling and people are spending less. But I am a bit old school and still believe having a full house of happy people is the best result.” He also reinforced that an integral part of maintaining momentum once the races are over, is reflecting on what does The result was an enhanced customer experience and recognition as the Best Wagering Venue three years running at the AHA NSW Awards for Excellence.
and doesn’t work for your customers. “We debrief after every event, each tipping season and every Melbourne Cup. I go through and make a list of things yhat have
“We’ve had such a great result with these wagering events in
worked and what didn’t and the goal is to always get better. I’m
the last few years, so this year we thought let’s sit down and look
often looking at the number entries to our tipping comps or taking
at the whole spring racing calendar. For the first time we have
feedback from the patrons to better understand what they want.”
created tipping comps around the key Spring Carnival races and an event around each day so people can buy in and enjoy.” Going beyond the races themselves, Tredway anticipates that success will be determined by engaging patrons – whether they’re punting or not. “It’s really about making it a fun day out for those who choose to watch with us. We’ll have all the things people enjoy about Melbourne Cup throughout the Spring Carnival – from sweep stakes
Above all, Tredway insists that investing in your team and their ability to keep customers engaged is the most valuable race day marketing tool a pub can have. “Everybody that walks in our door gets engaged and that’s how we spread the word. No matter what the offering is, it’s about having the right people in the right place. It’s about ensuring the culture’s right. He concluded: “Don’t forget to make it fun. Every activation
to best dressed comps, table service, and our tipping comps.”
and event has to be fun for those patrons who come along. Spoil
At Cremorne Hotel, Shrestha said wagering has historically
them. If you look after them, share that love and community feel,
been integrated into race days, and is an important consideration
they’ll keep coming back.”
for all venue to ensure the atmosphere is social and inviting. “For the day we get an extra TAB terminal for the bistro area and we have race sweeps. Our punters resonate with the social aspect of coming to a venue. People are not just looking to bet, but also to socialise, eat good food and enjoy the atmosphere. “Even though there is a big increase on wagering on phone apps and computers these days, there are majority of people who still visit a pub or wagering venue for the full experience.” To have a successful wagering venue, he says experienced and knowledgeable staff are crucial. “For spring racing there is a significant increase in the volume and complexity of the bets. First and foremost, staff need to be trained to answer questions and help the punters. That ensures the customer experience is as smooth as possible. Having a team that can talk about races, bets and various other wagering activities that keep the patrons engaged is also invaluable.”
20 | Australian Hotelier
Cremorne Hotel images supplied by Duxton Pubs
Unmatched. Trusted. Innovative. Full-Service gaming solutions for better venue performance MAX is Australia’s leading end-to-end gaming and venue solutions partner, helping hospitality operators save time, work smarter and improve venue performance through integrated technology, technical services and operational support. With national scale, trusted expertise and a venue-first approach, MAX helps hospitality operators simplify complexity, improve performance and operate with confidence. Speak with our team today: max@tabcorp.com.au max.com.au /maxcomau © 2026 Tabcorp Holdings Limited. This document contains proprietary information belonging to Tabcorp Holdings Limited and its subsidiaries (MAX) and is being shared for the purpose of providing information in relation to MAX’s product and service offerings. MAX does not warrant or guarantee the future performance of the venue and accepts no liability for any loss or damage incurred as a result of any reliance on the information. It is recommended that the venue undertake its own due diligence and seek independent professional advice about the content of this document, as required.
Duelling pianos are a hit at The Prince, Kirawee
ENTERTAINMENT
The main event Pubs are rethinking entertainment, enhancing the occasion to drive visitation, dwell time and repeat trade. By Molly Nicholas.
ENTERTAINMENT PLAYS an increasingly
customers can enjoy the full experience no matter
important role in how pubs attract customers,
what game they came to watch.
create new reasons to visit, and keep them in the venue for longer. As entertainment becomes
which required careful consideration of the floor
a bigger part of the pub proposition, operators
plan, furniture positioning and sightlines. To create
are building spaces and programming calendars
a stadium-like atmosphere, we incorporated
around it, with that investment taking many
multiple floor levels and open plan booth seating
forms, from dedicated spaces and upgraded
orientated towards the screen.”
audio-visual equipment to marketing. In northeastern Adelaide, The Grove has long
Keeping the room alive
been a cornerstone of the local community.
When Feros Group overhauled The Prince Hotel
Responding to a shift in the demographic, the pub
in Sydney’s south, the group also put greater
recently underwent a significant refurbishment, with
emphasis on entertainment – transforming the
an enhanced entertainment offering central to the
traditional Australian sports bar into American-
renovation strategy.
style sports bar Social House, complete with
Entertainment is now a key component across The
high-definition screens and state-of-the art TAB
Garden and Sports Bar, with the spaces designed
facilities, complemented by a lineup of live and
to capture the look, feel and atmosphere of a
interactive entertainment.
traditional sports bar while also having the flexibility
The group unveiled the adults-only sub venue
to transition into an entertainment hub at night.
earlier this year, bringing a new dimension to the
General manager Daniel Cassin says: “In the
large-format pub and helping to build an identity
Sports Bar, we wanted the flexibility to show
around experiences that give people a reason to
multiple sporting events simultaneously while
choose The Prince on more occasions.
ensuring our TAB customers could still watch the
22 | Australian Hotelier
“In The Garden, we installed another LED screen
Licensee Georgia Harris told Australian Hotelier:
races and have a punt. We selected a wide-format
“Having a dedicated space means we can create
LED screen that can be divided into as many as
more energy and atmosphere and make The Prince
five separate screens, allowing us to show multiple
somewhere people come to for a night out, rather
games at once. Separate audio zones also ensure
than just somewhere they come for a meal.
ENTERTAINMENT
“The layout is designed around groups and
Interactive entertainment has been really good because people aren’t just sitting and watching, they actually become part of the experience. Georgia Harris, licensee, The Prince Hotel, Kirrawee
“For production, we got our lighting supplier
socialising and creating a good atmosphere in the
in weeks out to enhance our usual setup, so
room. We’ve also invested in the infrastructure
the room actually matched the scale of what
needed for entertainment, including screens,
we were promoting. Activations centred on line
sound, lighting and the ability to accommodate
dancing and a mechanical bull – getting people
different types of performances and events. The
involved rather than just watching – plus a Jack
space is also flexible enough that we can change
Daniel’s tie-in that added atmosphere and some
the feel depending on what’s happening.”
commercial upside. “And on marketing, we went hard across
More reasons to visit
social (paid and organic), backed up by SMS,
While some operators are investing in renovations
eDM and in-venue promo. It all came back
and purpose-built spaces, others are developing
to the same idea: taking something we knew
special-event programming that taps into the
worked and investing more into every layer of
interests of their existing audience.
it,” Loader stated.
In south-east Queensland, waterfront Woody
Having undergone a major renovation in 2023
Point pub The Belvedere went all-in on its first
to expand the volume of guests the already-
Country Night in August, featuring live performers
sizeable venue could accommodate, an existing
such as acclaimed country artist Jade Clark, a
custom-built stage meant the foundations were
mechanical bull, line dancing and more.
already there, but enhancements were made
Having previously hosted country-themed nights on a smaller scale, and given the trending popularity of country music, the team were inspired to build on something that already worked. Danielle Loader, marketing manager at The
to ensure the venue could handle an event of this scale. “For Country Night specifically, we pushed the lighting beyond our normal setup – moving past just functional lighting into something
Belvedere, says: “A few things had to come together
more visual and atmospheric, because the night
for Country Night to work. On entertainment, we
needed to look and feel bigger, not just sound
booked artists with a genuine following rather than
bigger. Entertainment was a real investment too,
a generic country act, and had our resident DJ keep
not an afterthought – that’s what gave the night
the energy going all night.
credibility and pulled people in,” Loader added. The resident DJ at The Belvedere
October 2026 | 23
ENTERTAINMENT
Building long-term trade While large-scale events can deliver strong results, executing that size and complexity is not feasible for every pub. For many operators, the opportunity may instead lie in finding smaller, more targeted ways to use entertainment – and sport and live music remain a strong proposition. Sport is a fundamental part of The Grove’s identity and gives the venue a consistent calendar of events that create reasons for patrons to return. Being in South Australia, the pub naturally attracts a strong crowd for major AFL matches, but for Cassin, one of the standout attendance drivers has been expanding the calendar to include other sporting codes. “The Super Netball Grand Final is a great example; I honestly didn’t know what to expect. We ended up with a full house, with hundreds of customers, mainly young families, dressed in pink to support the Thunderbirds. We used our lighting system to turn the venue pink, which added enormously to the atmosphere throughout the Sports Bar and The Garden. It was simply magnificent. “For the FIFA World Cup, we extended our trading hours to screen the overnight matches. One of the games attracted around 500 Socceroos supporters, who were lined up outside the pub at
Generating excitement Marketing is an important consideration when building anticipation for entertainment programs, and another piece of the puzzle that ensures a successful outcome. According to Cassin, capturing authentic moments across the venue’s entertainment calendar can help market the venue and build trade for future occasions. “Having an in-house marketing team gives us a real advantage, as we can capture fan-focused content at any time of the day or night. We have found that placing genuine customer experiences at the centre of our marketing delivers the strongest results. When people see a packed venue and supporters genuinely enjoying the atmosphere, they want to be part of it.”
3:30am waiting for us to open the doors. That is a moment I don’t think I will ever forget and I was incredibly proud of what we had achieved,” Cassin recalls. At Social House, while sport is a major part of the offering, a balanced entertainment calendar also draws on live music, DJs and interactive events such as high-energy dualling piano shows. “Interactive entertainment has been really good because people aren’t just sitting and watching, they actually become part of the experience,” says Harris. “[Every Saturday at duelling pianos] customers are requesting songs, singing along and getting involved with the performers, so it creates a completely different atmosphere to a normal live music night. “It gives us something regular that customers can rely on and know will be happening every week. Then we can mix in things like tribute shows, drag bingo, DJs and other interactive events to attract different types of customers.”
Beyond the final siren Whether undertaking a renovation or planning for a one-off event, operators are weighing the investment required against the potential return. That means considering not only the cost, but the practicalities of delivering the experience. Being situated in a highly residential area presented challenges for The Grove when designing the outdoor audio system.
24 | Australian Hotelier
ENTERTAINMENT
Recognising that surrounding neighbours could be impacted, the team opted to increase the number of speakers but position them closer to customers. “This allows us to distribute the sound more evenly and create a full audio experience without relying on excessive volume from a smaller number of speakers. It has proven to be a great decision, allowing customers to experience the atmosphere while helping us better manage the impact on our surrounding community,” Cassin explains. While the scale of the renovation brought logistical challenges, the results have justified the financial and operational investment. “Before the renovation, we would often lose customers once a game had finished. Now, the final siren is almost the beginning of the night, as customers transition from watching sport into our evening entertainment. It has increased the length of their stay and created what almost feels like an entirely new revenue stream for the business,” says Cassin. Key to that success, is recognising that the transition needs to be intentional. “In the two-to-three hours before entertainment begins, we gradually adjust the playlists, sound levels and lighting to build the atmosphere and prepare customers for the night ahead. It is the accumulation of those small changes that creates an atmosphere in the room that encourages people to stay.”
Measuring success
The Grove Tavern’s new beer garden is a hit with sports fans
For operators, understanding what entertainment delivers commercially is just as important as putting it on, with visitation, spend and dwell time providing key measures of whether investment is paying off. At The Grove, a change in how the venue operates has shifted
“At the end of the day, we want events that fill the room, create a good atmosphere, drive food and beverage sales, and give people a reason to come back,” she stated.
its sales mix significantly – delivering stronger profits through
For Loader, the hype built in the lead-up to Country Night at The
increased demand for higher margin products such as spirits
Belvedere signalled that the event would be a huge success, and if
and cocktails. But the biggest commercial impact of enhancing
anything, indicated that the venue had underestimated just how much
the entertainment offering has been the ability to generate more
appetite there is. On the night, commercial success was measured
value from every customer visit, and by consistently delivering
through revenue and visitation – both beating expectations.
experiences that exceed expectations, Cassin hopes that The Grove will remain the community’s venue of choice. “The right entertainment creates experiences that customers
“We had a record-breaking beverage day, which speaks for itself. Dwell time really stood out – where we’d normally see people stick around for two-to-three hours at an event like this,
remember. Someone may visit The Grove for the first time
on Country Night they were there from the start of the event
to watch a game or see a band, but while they are here, they
at 4pm right through to close. Nobody trickled out early – the
experience the food, service and atmosphere. That initial visit
crowd stayed engaged the whole night and visitation was well
then creates an opportunity for them to return for a completely
above a normal Saturday, so we had more people, staying longer,
different occasion,” says Cassin.
spending more,” says Loader.
Harris agrees that while it’s important to evaluate attendance,
While the strong turnout of new customers also signalled that
spend per head and overall profitability of an event, success is
the event expanded The Belvedere’s reach, the clearest sign of
about more than the money made on one particular night.
success has come since the event wrapped up, with significant
“If an event brings new people into Social House, gets existing
interest in ongoing events.
customers coming back more often, or turns into something
“That kind of unprompted, immediate demand is exactly what
regular that people associate with The Prince, there is value in
we want to see, and it tells us this isn’t a one-off. It’s something
that as well.
we keep building on and make bigger each time,” Loader added.
October 2026 | 25
Harbord Hotel by Epochal Hotels
PREPARING FOR SUMMER
Taking silly season seriously Summer is the quarter than that can make or break a venue’s entire year. Making the most of the season starts well in advance, with attention to detail paid to every component sof operations. Applejack Hospitality staff
NOVEMBER TO January are the biggest months for the pub sector across the country. The weather is fantastic, people are relaxed and winding done for the year, are more sociable and have numerous reasons to celebrate. It’s true for most pubs, and even more so for coastal venues, where people want to enjoy the weather near the water. For Epochal Hotels, most of its pubs – Harbord Hotel on Sydney’s Northern Beaches; The Beach Hotel, Merewether; Scarborough Hotel with its famed ocean views; Bermagui Beach Hotel on the South Coast; and Tumbulgum Tavern on Tweed River – are located near a main body of water, making them go-to spots during the summer months to soak up the sunshine, as attested by group general manager, Michael Ternes. “Summer is obviously a really important period for us. We’re lucky enough to have venues in some pretty incredible locations and when the weather turns it on, there aren’t many better places to be than sitting at the pub overlooking the water with a cold drink in your hand,” states Ternes. “But I think the opportunity is bigger than simply having a good view. Summer is when people are naturally more social. They’re finishing work earlier, catching up with mates, travelling, celebrating, spending more time outside. Our job is to make sure our venues fit naturally into those moments.” That starts with planning well before the real hot weather kicks in, and thinking about all of the components that make a venue operate well, and asking some fundamental questions about the summer pub visit.
26 | Australian Hotelier
PREPARING FOR SUMMER
“For us, it’s about looking at the whole experience rather than relying on one big activation. What does the venue feel like on a Friday afternoon? Is there enough shade? Is the music right? Can you get a drink quickly when the place is full? Is the menu suited to a hot day? Are there reasons to stay for another drink rather than move somewhere else? “Then there’s programming. Summer gives you permission to have a bit more fun, and this is where we shine, DJs, live music, Sunday sessions, bigger events and those spontaneous-feeling afternoons that somehow turn into nights,” explains Ternes.
At the right capacity A busy summer also equates to bigger numbers. More people through the door means more F&B sales. It also means more staff required to service a pumping venue. “Operationally, it’s also about being ready for volume. There’s no point doing a brilliant marketing campaign and filling a venue if the experience falls apart once everyone arrives. Rostering, speed of service, bookings, bars, kitchens and the physical flow of the venue are just as important as the campaign around it,” states Ternes. “The best summer strategy is really having our departments work together in synergy.” Servicing that influx in patrons is critically important. Summer staffing drives can make the difference between a good summer and a great one, and happen months in advance. Applejack Hospitality, which runs a number of pubs, bars, restaurants and cafes across Sydney, began its summer recruitment drive in August, with an unconventional job fair. “Summer is always a huge recruitment period for us at
Image: Cargo Crew
Applejack, and our annual recruitment job fair has become a
Keeping it cool
really important part of that,” states Maria Strudwick, group
Uniforms are an important part of a venue’s brand, but also need to be
people and culture manager. “Every year we bring potential new team members together to meet us in person, but we don’t want it to feel like a traditional job fair where you simply hand over a CV and sit through an interview. We make it fun! Candidates get to meet some of our team, play games, win prizes, have conversations and experience a little bit of the Applejack culture before they even start working with us. “This year is particularly exciting because we’re not only preparing for the usual busy Sydney summer, but also the relaunch of Opera Bar in October and continued growth across the group.” Strudwick says that the onboarding process and training ensures that new recruits get a good understanding of the Applejack culture – even if they’re only around for a few months. “One of my favourite parts of our onboarding is our monthly company induction, where new starters come together and meet our owners, the Basecamp support team, and people from across
functional and cool in the summer hear. Felicity Rodgers, founder and chief creative officer of Cargo Crew, tells us the trends that will be big in hospitality uniform this summer. This summer, we’re seeing uniforms get lighter, more relaxed, and more fashion influenced. Think breathable fabrics, relaxed silhouettes, and pieces people want to wear. The camp shirt has emerged as a standout, its flat open collar presents as polished, but more relaxed than structured shirting. And because so many styles are unisex, wearers can choose an oversized or more fitted look. In warmer climates, we’re also seeing a clear move toward waist aprons. They’re lighter to wear, but still unify a team through colour, strap detail, or considered branding. Belt bags are emerging for similar reasons, ultra-light, but practical for carrying payment devices, pens, or notepads. Colour is evolving too. Neutrals and earthy tones remain strong, but venues are pushing beyond black and white with creams, warm neutrals, and tonal combinations that feel fresh while connecting to the venue’s brand identity. The result is a uniform that looks distinctive, feels comfortable, and still works hard across long summer shifts.
the group,” she explains.
October 2026 | 27
PREPARING FOR SUMMER
The group GM says that end-of-year functions have moved away from more formal meals, to a more casual and energetic get-togethers. “There will always be demand for traditional sit-down Christmas lunches and dinners, but increasingly we are finding that people want something that feels less like a corporate function and more like a really good afternoon with their team, and that’s why they book to come to our venues. “They want a great location, good food, drinks they actually want to drink and enough structure that organising it is easy. That suits our venues really well.”
Summer essentials Regardless of whether it’s for functions or for general trade, Ternes says for the summer period his team pays particular attention to three things to get the convivial atmosphere right: outdoor spaces, drinks and entertainment. Outdoor space is obviously incredibly valuable for us, but simply having it isn’t enough. You have to make people want to spend a few hours there. The Old Commodore Hotel
The Epochal team will assess shade, umbrellas, greenery, lighting, furniture, airflow, music to ensure its outdoor spaces trade well.
“They hear the story of Applejack, how it started, how we’ve
“We’re constantly looking at ways of making those areas more
grown, inspiring career stories from people within the group and
comfortable during the day and then giving them a different
where we’re heading next.
energy as the sun goes down.”
“I think that’s really important. We don’t want someone to start
Drinks are another big one for the group. Summer naturally
at a venue and only ever understand their section, bar or kitchen.
lends itself to fun drink options like spritzes, margaritas, frozen
We want them to understand who Applejack is, the people behind
drinks, plus all the high-quality staples.
it and the opportunities that exist within the wider group.” It also means personality can be a big differentiator when it comes to summer hiring. “We recruit for the person, not just the CV. Of course experience matters, particularly when we’re heading into a very
“The important thing is keeping it approachable. People shouldn’t need an instruction manual to order a drink at the pub.” Entertainment can be incredibly powerful as well, particularly when it feels right for the venue and its community.
busy summer, but we also want people with great energy, who
“We’re less interested in programming something simply so
share our values and are willing to get stuck in, help each other
we can put it on a poster. The best entertainment changes the
and genuinely be part of a team,” states Strudwick.
atmosphere of a venue. It creates energy, keeps people there
“Once people join, we don’t want there to be an established team and a separate group of ‘summer staff’. It’s one team. Hospitality can be demanding, particularly over summer, and
longer and gives them a reason to come back next weekend,” states Ternes. “And ultimately that’s the metric we care about. Not just
that’s when culture matters most.”
whether an event was busy, but whether it made the pub better.”
Function season
sector, Ternes says it should build, the foundation for how you
A pub’s functions capacity can go into overdrive during the
think about the rest of the year.
summer, with corporate end-of-year celebrations and Christmas
And while summer is an important period of the year for the
“A big summer can have a significant impact on the year,
parties filling the calendars for about six weeks. At Epochal
absolutely, but we also don’t want to build businesses that only
Hotels, Ternes has noticed the shift in what people are looking for
work when it’s 28 degrees and sunny. The goal is to create great
in these functions now.
pubs that are cornerstones of our community and that people
“They’re a huge part of the final quarter, particularly because we’ve found that the way people want to celebrate has changed.”
28 | Australian Hotelier
want to visit year-round, then really capitalise on the energy that summer brings.”
DRESS FOR THE SEASON. Explore modern uniforms for summer service.
DESIGN & BUILD
Images: MJ Manolo
Stay and play
Hurley Hotel Group’s $60m greenfields build opened midyear, creating new accommodation options and hospitality experiences for suburban Adelaide. The Lobby Bar
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Hotel Panorama’s restaurant Sidewinder Sports Bar
DESIGN & BUILD
We built the venue hoping to give a lot of people a lot of different reasons to visit, and we’re definitely seeing [that] with the repeat customers… Scott Oakley, general manager, Hotel Panorama
This page: Wonderland
SEVERAL YEARS ago, the South Australian Government
accommodation rooms. We’ve got accommodation at the Arkaba
announced the River Torrens to Darlington Tunnel (T2D) project,
and the Marion and the Port Lincoln hotels, and it’s a very
which would make commuting between north and south Adelaide
important part of the group’s business.
a lot easier. As part of that project, the Tonsley Hotel site – owned by Hurley Hotel Group – was compulsorily acquired. It meant that Hurley Hotel Group had a hotel license that they could use within the locality. The group acquired a site two
“And through the compulsory acquisition of the Tonsley, it was a good time for us to add some more accommodation beds to our group.” Three levels of accommodation sit above the ground floor offer,
kilometres away in Panorama, and set to work on their most
comprising Sideline sports bar and beer garden, gaming room,
ambitious hotel project yet.
restaurant and lobby bar. A drive-through Sip’N’Save Cellars sits
In May, the $60m Hotel Panorama opened, encompassing a ground-floor that encompasses F&B, sports bar and gaming;
adjacent to the main building. Hotel Panorama offers 77 accommodation rooms, servicing
then three levels of premium accommodation; and a fourth
an area of Adelaide with few accommodation options. Key
level dedicated to function rooms and a rooftop cocktail bar.
markets are visitors to the nearby Flinders Hospital, giving
The hotel was designed by Cox Architecture and built by
South Australians from regional areas somewhere to stay nearby
Sarah Constructions.
as needed. Functions within the hotel itself are another key
What the area needed
accommodation market. Unlike the previous accommodation at Tonsley Hotel, Hotel
When thinking about the concept for the new venue,
Panorama’s rooms are a more premium product, equating to a
Hotel Panorama general manager Scott Oakley said that
four-star level stay. It’s something that has become increasingly
accommodation was the driving force behind the venue concept –
important in the Adelaide market.
taking what Tonsley Hotel had to the next level.
“We gained a lot of confidence from when we did the Marion
“Tonsley had 30 accommodation rooms, and it always
Hotel rebuild seven years ago, where we added an extra 50
performed really well. Now, they were more motel-style
rooms. That’s performed really well since that renovation. We
October 2026 | 31
DESIGN & BUILD
knew that accommodation’s been strong in South Australia, and that there’s a great demand for accommodation rooms south of the city,” stated Oakley. “And other than the Marion Hotel, there isn’t a huge amount of options. So we saw this as a great opportunity to add more rooms in in an area where we’ve got expertise. And we knew that there is demand for quality accommodation rooms as well.” Intuiting what the market would require of accommodation in the area, just over a quarter of the rooms feature kitchenettes – something Hurley Hotel Group haven’t done in previous accommodation offers. “We get a lot of accommodation from Flinders Hospital, and generally they are longer stays. So giving customers the option for just having a little kitchenette with a cooktop makes it a bit easier when you’re staying for five days or longer,” explained the GM.
Building for occasions While accommodation might make up a significant portion of the offer at Hotel Panorama, what ties all components of the venue together is the ground floor offerings, more typical of your traditional pub. The beer garden, sports bar, restaurant, lobby bar and gaming room create a comprehensive pub offer, regardless of whether you’re
Lounging around One of the most striking components of the ground floor, is the sunken lounge and fireplace. And oval-shaped pit that sits between the restaurant and the lobby bar, it’s a pleasant spot to have a drink and chat. Oakley said that while it looked fantastic, he was initially skeptical that it would be more than a novelty. Thankfully that has not been the case. “I always thought it was going to be a bit of a marketing ploy, and I didn’t really know if it would be super popular with guests. But it has been really well received and a really popular spot for people to sit. “Sometimes we’ll see a big group of 20 guests sit there. Or often there’s a few smaller groups sitting there. It feels like a more relaxed place with the lower couches and the fireplace, and I think having opened in winter when the fireplace is going down there, helped establish it as a warm and cosy spot in the venue.”
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a hotel guest staying overnight, or a local enjoying a pub session with friends or family. The aesthetic of the venue is modern mid-century, with plenty of design detail creating a sophisticated yet approachable space. “We’ve got high-pitched ceilings, sandstone brick walls, a lot of dark timbers, and navy carpets. It is quite a stunning, high-ceiling venue with lots of natural light coming in.” All of the offers within Hotel Panorama have been designed to be enjoyed on their own, or to work synergistically. “A big purpose of the build was to create different occasions for people to come to the venue, and we’re definitely seeing a lot of that. For example, a lot of people eat in the restaurant and go to Wonderland for a drink; or meet some mates in the sports bar and have a drink there, and then maybe move to the restaurant for a meal; and then people coming for a function might stay here, and then having a drink in Wonderland as well,” Oakley explained.
DESIGN & BUILD
“We built the venue hoping to give a lot of people a lot of different reasons to visit, and we’re definitely seeing with the repeat customers that there is a lot of different reasons for them to come here on different occasions.”
The jewel in the crown While Hotel Panorama has an impressive and popular ground floor, the “jewel in the crown” is the Wonderland space on level four. The rooftop bar is a drinks-led space, with views of the city and the coast to the west, and the Adelaide Hills to the east. It’s also unlike anything Hurley Hotel Group have done before. “It’s the thing that separates us from other venues, and other things we’ve done before. Having rooftop function rooms is quite a different offering, and then having a rooftop bar in suburban Adelaide is a pretty unique thing for us. As a high-end cocktail bar, Wonderland’s offer has been likened by visitors as more of an East Coast offering, which is where Hurley Hotel Group’s leaders got the inspiration, spending time in Sydney and Melbourne venues. And it’s been a hit with the local crowd. “It’s been excellent. Great feedback and business has been absolutely incredible. We’ve probably been 20-30 per cent busier than I thought we would be in the opening weeks,” said Oakley. “I think the local support for the venue was incredible, and we’re in quite an interesting location here in Panorama, and the suburb next to us, Colonel Light Gardens. They are old, dry suburbs, so there’s no pubs really close to us, and so we can really feel that there’s a lot of demand for a venue in this community because since we’ve been opened, the reception’s been incredible.” As such a different offering for the Adelaide scene, pulling off the Wonderland concept was a risk, so it’s the component of Hotel Panorama that Oakley is most proud of. “It’s something that we put a lot of thought into. It was definitely different from anything we’ve done before, and potentially a bit of a risk in terms of wanting it to be very much liquor-led and be a fun bar for people to go to. “You can guess that people will like it, but until it actually happens, there’s always a bit of a question mark in your head. So to see people having fun up there, gives me the most satisfaction.”
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TALES FROM THE TOP
The Cat and Fiddle is in the middle of a complete overhaul
On the way to a fresh start
Griffin Property Group is giving a Balmain icon a $3 million overhaul, with a new name, look and food-led direction.
Mitchell Ward Group General Manager Griffin Property Group
ONCE HOME to 55 pubs and hotels, 20
much negative equity to overcome. That’s
brand-new Garland lava rock grills and
pubs and heritage venues still operate
how we arrived at Balmain Public House,
a pizza oven serving Roman-style pizza,
in Balmain today – making it one of the
because that’s exactly what we want to
paired with state-of-the-art kitchen
most famous, long-established pub
be: the pub that Balmain locals feel is
appliances and a team with backgrounds
suburbs in Australian history.
truly theirs, and the natural first choice
at venues such as Bondi’s Icebergs
Established in 1930 as the Star Hotel
whenever they are in the mood for their
Dining Room and Bar – making food
and later renamed, the Cat & Fiddle Hotel
local,” Ward told Australian Hotelier.
the main drawcard. offering a similar experience, we’ve
operations, the pub was acquired by
Standing out in Sydney’s pub capital
Griffin Property Group in 2024 – at a
The group has already commenced
executions in the pipeline that we think
time when its reputation had significantly
construction on the ground-floor
will set us apart,” Ward explained.
faltered and the offering fell short of the
refurbishment, with a complete internal
Although the experience at Balmain
calibre of the neighbourhood.
reconfiguration including the relocation of
Public House – or BPH – will be a far cry
the kitchen.
from the Cat & Fiddle, at its heart, it will
adopted has long been a neighbourhood icon, and after almost a century of
“As a whole, the pub was run like
“With around 20 pubs on the peninsula refined the menu with several exciting
Balmain’s dive bar – it mainly serviced
“Operationally, the pub will have a
the worst demographic in Balmain and
fully open floorplan, making it the only
remain a proper pub, working in tandem with the restaurant-quality bistro,
was seen as a low-quality, dingy and
pub in Balmain where you can see across
says Ward.
dirty place to grab a drink,” says Mitchell
the whole floor from one corner to the
Ward, group general manager for Griffin
other. Balmain’s pubs traditionally favour
fittings, fixtures and carpets – has been
Property Group.
smaller, more disjointed layouts to create
carefully considered so that when
“Every design element – furniture,
Despite the group’s best efforts to
that classic gastropub feel – which works
you walk in, it feels and sounds like a
reposition the pub, a combination of
well for them – but we wanted to create
traditional pub: warm, inviting and open,
lingering perceptions and a neglected
the lightest, most open pub in the area.
with a buzzy atmosphere created through
fit-out has prompted a $3 million
“We’re also investing heavily in AV,
the music and TV screens.”
refurbishment – with a new name, Balmain
replacing all the existing TVs with a 150-
And should trade warrant it, the group
Public House, and an elevated food offering
inch screen in the public bar, as well as a
also plans to extend the refurbishment to
emerging as the biggest opportunities.
100-inch TV in the bistro area, so people
the first floor in the year to come. While
can enjoy a great meal while watching
plans are not yet concrete, Ward suggests
and realised we needed a full refresh –
the sport and events they love in the best
that a rooftop or full-service restaurant
name, fit-out, menu and perception – as
possible way,” says Ward.
could be introduced, dependant on how
“We went back to the drawing board
the old name and iteration carried far too
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The new kitchen will be equipped with
the ground floor trades.