Club Management Autumn 2024

Vol.2 No.4 / Autumn 2024

DIALLING UP THE COSY Designing new menus and spaces to encourage all-day mingling

PLUS: GAMING ROOM DESIGN, ESG REPORTING AND CHAMPIONING WOMEN IN CLUBS

Foxtel Presents

An epic line-up of live sport

To get Foxtel for your venue call 1300 659 466 or visit foxtel.com.au/venues

All. Year. Round.

Rugby League Aussie Rules American Football Netball Cricket Golf Boxing MMA Baseball Basketball Ice Hockey Surfing Motorsport

Over 50 sports live

SUPER FUND OF THE

YEAR Hostplus is a top-performing super fund that puts members first.

That’s why we’re proud to have been named Money magazine’s Best Super Fund 2024. Judged on strong performance, value for money, and an ongoing focus on members, we’re thrilled to receive this recognition.

Compare Hostplus

Best Super Fund 2024 is awarded by Money magazine. Visit moneymag.com.au for awards criteria. Awards and ratings are only one factor to consider when choosing a super fund. Past performance is not a reliable indicator of future performance. General advice only. Consider the relevant Hostplus PDS and TMD at hostplus.com.au and your objectives, financial situation and needs, which have not been accounted for. Issued by Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 as trustee for the Hostplus Superannuation Fund, ABN 68 657 495 890. HP2809

WELCOME / Ed’s Note

Signing in 2024 is off to a strong start with many clubs already putting grand plans in motion.

IT’S BEEN JUST over month into my new role as

– most of which are in regional parts of the country

the Editor of Club Management and I’ve already

– are fortunate enough to have additional property

learned so much about what goes on behind the

and have cleverly transformed those spaces into

scenes in our clubs and more importantly, what it

caravan parks. While they’re nothing flash, they’ve

takes to keep members and guests coming back.

become widely popular among caravanners. For

Up until taking on this new role, I was a

these clubs, it’s an opportunity to invite these

technology journalist and the only encounter I’ve

caravanners into the local community – even if it’s

had with clubs has been on the patron side. Like

only brief – for a meal, a drink or two, and some

most Aussie families, I grew up sharing many

light entertainment.

family meals at my local club – and back then it

During this short time reporting on the club

was considered the “special occasion” meal out.

sector, I’ve had the opportunity to meet some real

These days, with a young family of my own, this

industry go-getters, including RSL and Services

hasn’t really changed all that much for me (on

Clubs Association Margot Smith and Tracey Lentell

last count, I’m a member of seven local clubs),

from DCC Advisory, who are championing clubs

especially now that the food, beverage, and

to engage more women in management roles and

entertainment at clubs are on par with – or better –

help set career paths for those in junior roles.

than a lot of other venues.

It’s clear we’re off to a fantastic start to 2024, and

In this Autumn issue, there is plenty of evidence clubs continue to invest in making sure the

There is plenty of evidence clubs continue to invest in making sure the experience for patrons is next to none.

I have no doubt this sets a positive tone for months to come.

experience for patrons is next to none, whether

Signing out.

it’s going all-out with flashy fitouts, nabbing some top-notch chefs to help step-up their food and

Aimee Chanthadavong

beverage offering, or just creating more functional

Editor, Club Management

social spaces for people to unwind.

aimee@intermedia.com.au

Beyond the obvious revenue raisers, some clubs

www.clubmanagement.com.au

Published by: Food and Beverage Media Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Publisher: Paul Wootton

WE ENCOURAGE RESPONSIBLE DRINKING Get the facts DrinkWise.org.au

Managing Editor: Vanessa Cavasinni vcavasinni@intermedia.com.au Editor: Aimee Chanthadavong aimee@intermedia.com.au

DISCLAIMER:

Commercial Director - Hospitality Group: Simon York Tel: 02 8586 6163 Mob: 0431 219 328 syork@intermedia.com.au Group Art Director – Liquor and Hospitality: Kea Thorburn kthorburn@intermedia.com.au Production Manager: Jacqui Cooper jacqui@intermedia.com.au

Cover image: Harriet’s Chicken at West HQ Photography: Cath Muscat.

Subscription Rates: 1yr (4 issues) for $36.00 (inc GST) 2yrs (8 issues) for $72.00 (inc GST) To subscribe and to view other overseas rates visit www.intermedia.com.au or Call: 1800 651 422 (Mon – Fri 8:30-5pm AEST) Email: subscriptions@intermedia.com.au

This publication is published by Food and Beverage Media Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2024 - Food and Beverage Media Pty Ltd

6 / Club Management

Unlock growth in membership and revenue for your Club with benchmark F&B experiences. Î Strategies to maximise your food and beverage revenue. Î Master the controllable F&B costs – labour and cost of goods. Î Perfect your service to retain and win customers with great experiences. Î Find the point of difference to reposition your Club in an increasingly competitive landscape. Î Source outstanding operating partners and suppliers.

Future Food is at the forefront of Food and Hospitality. Use our experience, innovative solutions and data-driven knowledge to your advantage.

FUTUREFOOD.COM.AU

INFO@FUTUREFOOD.COM.AU

SCAN THE QR TO FIND OUT MORE

CONTACT ALLAN FORSDICK AT 0401 557 760

CONTENTS / Autumn

Autumn 2024 48

28

40

Regulars

Food And Beverage

10 / News Briefs:

32 / Cafes:

Club news from across the country.

16

/ The Foyer: The best new products on the market.

18

/ The Bar: Fantastic new drinks products to stock behind the bar.

20 / On The Big Screen:

The sporting fixtures that will make visitors flock to your sports bars.

66 / Q&A:

Cooper Lubeck is only 23 years old, but he’s already a board member of the Seymour Racing Club.

Cafes in clubs are no longer just a pit stop for cake and coffee.

40 / Winter Menus:

Hearty, classic dishes are making a comeback as the temperature drops.

48 / Chef Profile:

Chef Emerson Rodriguez is hopeful his new restaurant will see members return to the Royal Motor Yacht Club Toronto.

50 / Gaming Room Design:

Bright, airy, and spacious is what clubs are pushing for to keep punters around for longer.

54 / Column:

ESG Impact managing director James Cronan explores how clubs are navigating ESG reporting.

64 / Diversification:

Clubs in regional parts of Australia are transforming their grounds to attract caravanners.

Features

Redevelopment

26 / Women’s Leadership:

56 / Toongabbie Sports and

An action plan on how to build a career path in the clubs industry.

28 / CEO Profile:

Michael Tonks reflects on how he keeps Buckleys Entertainment Centre always looking fresh.

Bowling Club:

The Western Sydney club makes room to cater for the growing local population.

60 / Belmont 16s:

The sailing club marked its 100year anniversary with a new-look.

8 / Club Management

INSPIRED

Italian Serving suggestion

Comforting Italian Classics for your menu Our new recipe book makes it easy for busy chefs to add crowd-pleasing italian dishes, to their menu. It’s been developedby Elke Travers, our Commercial Development Chef, who has 25 years experience, creating simple dishes, with a twist.

SCAN THE QR CODE TO DOWNLOAD THE FREE RECIPE BOOK OR VISIT

nestleprofessional.com.au/resources /bring-taste-italy-your-menu

Visit www.nestleprofessional.com.au/brands/buitoni to find out more or contact your local Bidfood representative.

NEWS

Frenchville Sports Club’s three-stage renovation begins PHASE ONE OF the Frenchville Sports

of such significance. This memorial wall

BSPN Architecture as the design and

Club’s renovations is now underway.

stands as a tribute to the courageous

project manager partner.

individuals who have selflessly defended

The last time the club undertook any

Graeme Brady shared his excitement for

Chairman of the North Queensland club

our nation, and we are honoured to be a

renovations was approximately seven years

the commencement.

part of it,” Brady said.

ago. The club is confident that the new

“The construction commencement is a

Phase two of the renovation will be see

facilities will address the needs and wants of

milestone showcasing our commitment to

the largest transformation of the club’s

its members and the club’s future direction.

enhancing experiences for our community

facilities. The extensive renovations will

“The Master Plan is the result of listening

members. The envisioned enhancements

include a new main entrance, reception,

to our members, extensive planning and

will bring even more vibrancy and state of

bottleshop, a larger cafe offering, a

community input, embodying a promise

the art facilities, ensuring Frenchville Sports

refurbished bistro, a new gaming lounge,

to provide a space that fosters community

Club remains a central hub of enjoyment for

and a new kids play area. There will also

spirit, elevates the sporting experience, and

years to come,” he said.

be an introduction to the Dusk Lounge,

reflects the ever-evolving needs and desires

complemented by the Duo Cocktail and

of its members,” Brady said.

As part of phase one, the club will see the development of a solar-covered car park

Sports Bar, which will feature expansive

that will help reduce the venue’s annual

new screens.

Clubs Queensland CEO Kelly Egan applauded the work of Frenchville Sports Club.

energy consumption by 38 per cent, the

“These major renovations reflect our

“Community clubs provide a range of

construction of two new sheds, and an

deep commitment to the community. It’s

programs, initiatives and grants for their

updated entrance to Ryan Park.

a promise to provide a space that fosters

local communities while also providing

A new RSL memorial wall was

community spirit, enhances the sporting

employment for local residents and

constructed and erected as part of the build

experience, and adapts to the ever-evolving

they are well-known meeting points for

last November. The monument will serve

needs of our members,” Brady said.

Queenslanders, providing social connection

as a dedicated space for the community

Renovation work will wrap up with the

and building community,” Egan said.

to reflect on the unwavering sacrifices

upgrade of Ryan Park and its facilities

made by brave servicemen and women for

including its grandstand, accessibility

seven days a week throughout the

generations to come.

viewing platform, and bathrooms.

renovations, Brady stated.

“We are immensely proud to provide

The club has appointed Ashley Cooper

our community with a lasting memorial

Constructions as the head contractor and

10 / Club Management

The club will remain open and operational

Construction is expected to be completed by mid-next year.

NEWS

Gosford RSL earmarks May for new function room opening Gender pay gaps laid bare by WGEA results

Gosford RSL Club has marked its calendar in May for the opening of The Gallery, a new multifunctional conference and event centre.

The Gallery will feature five event spaces suitable for a range of

Since 27 February, all Australian businesses with over 100 employees are obligated to provide the Workplace Gender

occasions including conferences, exhibitions, weddings and more.

“With an impressive capacity of 600-plus, [The Gallery] introduces

Equality Agency (WGEA) with data on their gender pay gaps

a whole new level of grandeur that has never been witness on the

(GPGs), with close to 5,000 Australian private sector employers

Central Coast before,” said Alyssa Speering, who recently joined the

pay disparity being made public for the first time.

Gosford RSL management team as conference and events manager.

It comes after the Albanese government’s reforms passed

“Our aim is to revolutionise the local business landscape while

Parliament last year, a key driver for employer action to speed up

still catering to our beloved community and businesses. Thanks to

progress to close the gender pay gap in the workplace. That data

the incredibly versatile design of the spaces, we have the freedom to

is now freely available.

make this vision come to life.”

According to the WGEA Data Explorer, in the Food and

The Gallery has been built on the top level of the new three-storey

Beverage Services industry, the average total remuneration

$45 million Gosford RSL Club, which is earmarked to open in March.

gender pay gap is 6.8 per cent, with the largest pay gap

Joining The Gallery on the second floor will be a sports bar and an

discrepancies occurring in management levels. It also found that

onsite Oak Haven brewery.

just over a third of employers in the industry had undertaken a

The first floor will contain a cafe, lounge, bar, multiple

payroll analysis, and 29 per cent of those employers acted based

indoor and outdoor dining options, kids’ play area and teen

off their analysis.

retreat. Meanwhile, a distinctive porte-cochere entry, RSL

The industry’s result firmly outperformed national averages, with Australia’s average total remuneration package GPG sitting at 21.7 per cent. Both in the national picture and industry, the wage gap has slowly been closing since 2013-14.

Senator Katy Gallagher, the Minister for Women, said the publication of employer gender pay gaps is a pivotal moment for gender equality in Australia.

“The gender pay gap is a persistent and complex problem that

museum and reception servicing both the RSL and the adjoining motel will be located on the ground floor.

The upgrade has been designed by WMK Architecture while construction is being carried out by local contractor North Construction and Building.

Gosford RSL Club Group has been operating since 1960, has about 25,000 members, consists of Gosford RSL Club, The Galaxy Motel and the Ashwood Motel, and employs more than 130 staff.

costs the Australian economy $51.8 billion every year,” she said.

“Transparency and accountability are critical for driving change. By shining a light on gender pay gaps at an employer level, we are arming individuals and organisations with the evidence they need to take meaningful action to accelerate closing the gender pay gap in Australian workplaces.”

Other equity factors The WGEA Data Explorer not only covers gender pay gaps, but also looks at other workforce features that effect equity, including workforce and board compositions, paid parental leave, and employer policies and strategies.

The data indicated that while the Food and Beverage Services industry’s workforce composition is made up of nearly a fiftyfifty split of men and women, almost three-quarter of clerical and administrative workers are women. Conversely, only 11 per cent of women are CEOs and roughly a third of women are key management personnel or executive and general managers.

At board level, only 20 per cent of members are women and only 12 per cent are chairs. When asked whether employers have set a target to increase the representation of women on their governing bodies, only 10 per cent of the industry say they do.

Autumn 2024 / 11

NEWS

Canberra’s Federal Golf Club eyes approval for retirement village build Federal Golf Club in Canberra has lodged three development

The infrastructure renewal program, according to the club, will

applications (DAs), including one that details the club’s plans to

involve “urgent attention” to the water management system at the

build a retirement village on six hectares at the southern end of the

club. The club currently relies on a 40-year-old irrigation system that

Red Hill course.

it describes as inefficient as it breaks down continuously.

Under the proposal, the over 55’s village will feature 125 residences made up of mostly free-standing three-bedroom

“Over many years this water vulnerability has created major financial issues for the club,” the club stated.

houses, as well as a number of two-bedroom, three-storey low-

“Over the past 15 years it has accumulated net losses of over

rise apartments. There’ll also be a residents’ health and wellbeing

$1.7 million. It has no reserves, is over $2.2 million in debt, and has

centre with a lounge, events space, kitchen, toilets, games room,

no capacity to replace ageing assets including the failing 40-year-old

meeting room, cinema, open plan office, swimming pool, yoga

irrigation system and clubhouse infrastructure.”

room, gym, and hot tub. A new or extensively refurbished clubhouse has also been included as part of the proposal.

According to the club, the proposal to build a retirement village is necessary to help fund the club’s infrastructure renewal program that is estimated to cost between $6 million and $10 million.

“The only means of raising the $6 million to $10 million needed for the club to continue to operate sustainably is for the over 55s

The club emphasised the development of the retirement village is “critical to the club’s survival”. It estimates based on the 125 residences, the club would earn $18.75 million.

The two other DAs lodged were to subdivide the block to make room for the future retirement village, and for upgrading the golf course, which will be carried out concurrently.

The lodgment of the DAs come nearly nine years since the Federal

village to be developed,” the golf club shared in an FAQ document

Golf Club’s board first signed an agreement with development firm

about the DAs.

Mbank to build the retirement village.

12 / Club Management

HORECA

CO

N NECT

Autumn '24

This season's culinary creations, done better with Saputo FRESH

- VIBRAN

T-D

ELICIOUS

ABUNDANTLY AUTUMN

SCAN HERE TO VIEW OUR FOODSERVICE MAGAZINE FOR:

RECIPE INSPIRATION • OUR FOODSERVICE RANGE • USAGE RECOMMENDATIONS • PRODUCT INFORMATION Contact your local distributor to enquire or email aus.foodservice@saputo.com for further information.

Credit: Barry Preston

NEWS

Upwey Belgrave RSL brings comradery back with RSL trail Visiting every RSL venue in Victoria sounds

sub-branches and 20 museums and other military

impossible, but that’s the challenge the Upwey

places of interest that participants can visit around

Belgrave RSL has set for its members in 2024.

the state.

The club’s administration coordinator and

Every time a member visits a sub-branch or

volunteer Kylie Arndt told Club Management the

monument, they’re encouraged to share where

2024 RSL Trail is a fun and interactive way to

they went, a photo of themselves at the venue and

engage its members and veterans after the club

any comments about their visit. The experiences

received feedback requesting more social outings

are then shared on the Upwey Belgrave RSL

and events.

Facebook page and recorded on the RSL Trail

“It’s a way to keep veterans who are housebound entertained and engaged, and feeling

list to indicate what other sub-branches still need to be ticked off the list.

part of our RSL family. The hope to spark joyful

Currently, there are 20 to 25 people actively

memories and thoughts of people they have

participating. Arndt, however, is optimistic that as

known from these regions or places they have

the club goes on its monthly veteran road trips,

visited...it has become a real talking point for a

the uptake will increase as will the support from

large number of members and veterans,” she said.

veterans and other RSL venues.

Arndt added the trail has been designed to

“One veteran called me recently to thank me

show support for other local RSL venues in the

for this and veteran-focused work. He said he was

state, particularly smaller clubs.

housebound due to illness and loved seeing the

“Many RSLs are volunteer-run, and face operational and financial hardship, so this was a great way to promote other RSLs along the way. A brotherhood so to speak,” she said.

The 2024 RSL Trail features a list of 261 Victorian 14 / Club Management

posts about where people are getting out and about it,” Arndt said.

“That phone call is what this was all about – making a difference for those who made a difference for us.”

“It’s a way

to keep veterans who are

housebound

entertained and engaged, and

feeling part of

our RSL family.”

Kylie Arndt, administration coodinator and volunteer, Upwey Belgrave RSL

• Traditional round decal shape

• High quality animation production

• HD LCD screen

• Eye catching POS solution

• Simple and quick installation

• 12 Month warranty

• 360 Pop swivel with anti condensation

• No need for last minute decal deliveries

• Run in-house promotions on tap

• Earn revenue through advertising

• No recharging so minimal venue disturbance

• Durable build for various environments

• Plug and a play with remote access

• IP 66 water resistant digital decal

To f ind out more visit our website vertek.au or contact us at admin@vertekinnovations.com.au | 0403 892 643 facebook.com/VertekLAB

instagram.com/VertekLAB

The Foyer d

Brand news an promotions

WSET’s Australian beer course providers drinks education, has announced the first Australian course

An impactful Club Board online video training package

providers to offer its Level 1 and Level 2 Awards in Beer.

Club Governance and CMAA are pleased to now offer you and your

WSET (Wine & Spirit Education Trust), the global leader in

From March 2024, these organisations will be the first to

Board a comprehensive online seminar package, that’s suitable for

offer courses to trade professionals and people interested in

all registered clubs – from a small volunteer Board to the Board of a

expanding their knowledge of beer. The organisations include:

major club entity.

• Juice Wine Education & Training Consultants Adelaide, SA

The product is delivered by two experts: Warren Tapp, Fellow of

• Bacchus Academy Melbourne, VIC

the Australian Institute of Company Directors, Director of 23 Board

• Archive Academy, Geelong, VIC

(Chair of 17), Founder of noted advisory firm Directors Australia,

• Queensland College of Wine Tourism, Stanthorpe, QLD

international governance advisor, and author of two authoritative

• Endeavour Group, Surry Hills, NSW has been approved to

books on governance, who is currently completing a PhD thesis on

train its own team members.

governance for clubs; and Geoff Wohlsen, club advisory specialist for

Bringing with it over 50 years of educational experience, WSET’s

32 years, and holds a Bachelor of Laws and Bachelor of Economics.

new beer qualifications set the global standard for tasting

The online video package (recommended to schedule at least one

and education in the beer category. Beer is WSET’s fourth

module per board meeting for discussion) consists of 18 15-minute

qualification subject stream following wine, spirits and sake.

video topics on:

WSET Level 1 and 2 Awards in Beer will provide both trade

• What is governance?

professionals and beer enthusiasts with the product knowledge

• Roles and responsibilities of directors and management

and tasting skills to become more beer confident. Launching

• Corporate and Club industry board structures

online and in-person, the courses will explore the main types

• Your constitution and bylaws: what it means to your Board

and styles of beer, key methods of production, tasting technique

• How to conduct Board meetings, minutes, Board papers,

and food pairings. Using WSET’s trademarked Systematic

decision-making and flying minutes

Approach to Tasting, students will be equipped with a universal

• E xploring untenable positions for directors, due process and

language to describe what they’re tasting and a framework for

disciplinary matters

assessing quality.

• Confidentiality and conflict of interest for directors

To learn more about WSET’s beer qualifications visit

• Long-term planning and strategy, budgeting and forecasts

www.wsetglobal.com

• Risk management including fraud, developing a disaster action plan and a business recovery plan • Dealing with bullying, discrimination, sexual harassment, privacy law and workplace health & safety • Financial governance and reports, and avoiding insolvency • Developing policies for your Club • Recruiting a CEO and Board members, and Performance Management • A director’s professional development and ongoing training • Gaming, liquor and food operations, AML-CTF Take the initiative and ensure your Board gets the right corporate governance information and guidance to be able to support you in making your club the very best it can be.

For more information, visit www.cma.clubgovernance.com.au

16 / Club Management

Jantex Chemicals range Professional hygiene supplies you can depend on. From chemicals to washroom and waste management essentials – Jantex is your one-stop shop for cleaning perfection.

Since 2010, Jantex has been helping businesses across the globe to keep their premises spotless, hygienic and running smoothly.

How? With their huge range of high-performance, great-value cleaning supplies. From cleaning equipment and chemicals to paper hygiene essentials and waste management solutions, Jantex

Mytico – the beauty of coffee redefined

has all of the everyday supplies a fast-paced catering business

Mytico by Franke Coffee Systems is the perfect solution for the ever-changing hospitality industry and caters to coffee shop chains,

could ever need to maintain impeccable levels of hygiene.

Fight back against dirt, grease, grime and germs with Jantex’s

quick service restaurants, bakeries, and trendy bars. The game-

high-performance chemicals. With ready-to-use, concentrated

changing Mytico line merges the classic look of a traditional coffee

and super-concentrated formulas all available, there’s a solution for

machine with the convenience of an automatic one.

every need, and every budget.

Featuring state-of-the-art technology, this premium coffee

www.nisbets.com.au

solution simplifies drink preparation and ensures consistently high in-cup quality while adding a touch of Italian design that effortlessly enhances any location. Mytico’s ease-of-use and reduced height gives room for baristas to engage with customers while easily preparing their preferred beverage. Each Mytico is equipped with two coffee modules, so two employees can operate the machine simultaneously and produce up to four drinks in parallel.

Such a versatile machine meets a wide range of customer requirements, particularly with the option of manual milk frothing.

This creates unforgettable coffee moments that keep customers returning. Unlock even more potential for your business with Franke Mytico!

Learn more at mytico.franke.coffee

Vertek’s Digital Tap Decals Imagine transforming your beverage dispensers into dynamic, eye-catching displays that not only identify the beverage but also captivate your audience with promotional information. Vertek’s Digital Tap Decals are not just innovative; they are a revolution in the beverage industry. These state-of-theart decals can be remotely programmed from anywhere in the world, allowing you to update your message, promote special events and/or deals; or feature revenue-generating advertisements in real time, ensuring your venue always stays ahead of the curve. Whether it’s promoting local businesses, upcoming events, or special offers, Vertek digital tap decals offer an unparalleled platform for advertisers, making your venue the talk of the town.

Here’s what you can expect from Vertek Decals: • Remote Programming: Make display and messages changes from off-site.

• New Revenue Streams: Earn commission from advertisers, adding to your bottom line.

• Easy Installation: Hassle-free setup that integrates seamlessly with your current dispensers.

For more information, visit www.vertekinnovations.com.au

Autumn 2024 / 17

The Bar

d

Drinks news an promotions

Magners Irish Cider’s in-venue activations Good Drinks Australia is investing in a comprehensive year-round calendar of marketing and activations to drive growth of Magners Irish Cider in the on-premise, actively recruiting new drinkers through in-venue activity, and extending the cider season in the lead-up to and post St Patricks Day. The year kicked off with a ‘Win a trip to Ireland’ consumer competition, where patrons were encouraged to buy two pints of Magners Irish Cider for the chance to win. The competition ran from 15 January and will end 30 March.

The activations then continue with the ‘Shout a Mate a Magners’ consumer promotion.

It’s all about harnessing loyal drinkers (who are often Irish expats) to shout their mate to try something new, and recruit new drinkers to the brand with a ‘buy one, get $15 cashback’ promotion. Each of these activities will be supported with paid social media.

It’s the perfect time to stock the Magners Irish Cider range, which is available in multiple formats to suit your venue: draught kegs, pint bottles and cans for special events; and participate in the upcoming VPO driving consumer promotions.

For more information, get in touch with your local Good Drinks Australia

Better Beer extends its draught range

representative.

Carb as its first draught product, Better Beer

De Bortoli Wines releases PINOT Pinot Noir

has since extended its tap range to include

De Bortoli Wines has proudly unveiled

Better Beer Ginger Beer, Better Beer Middy,

PINOT Pinot Noir, following the resounding

and Better Beer Arvo Ale. Sales director

success of their acclaimed Rosé Rosé and

Cameron Buckland says Better Beer is leading

Blue Gris which have amassed an impressive

the way in helping new venue partners

array of awards. Leveraging De Bortoli

roll-out of these new products on tap through

Wines’ renowned expertise in Pinot Noir, the

introductory deals and digital marketing.

introduction of PINOT Pinot Noir to the range

Having launched its flagship Better Beer Zero

“We have the benefit of leveraging our significant social media reach to inform pub

is a natural progression, building upon the popularity of its predecessors.

patrons and Better Beer fans where they can

For those seeking an easy drinking red wine,

locate their nearest venue pouring Better Beer,”

PINOT Pinot Noir stands as a quietly confident

says Buckland.

choice. A wine that adapts effortlessly to any

“Our service doesn’t stop once a new tap is

occasion and weather, the heart of PINOT

secured. We are big believers in bringing the

Pinot Noir lies in its super perfumed notes of

fun to the on-premise and you will regularly

pomegranate, damson plum, and forest fruits.

see the team offering a bar shout to drive trial,

This Pinot Noir is perfect to be enjoyed

or running a promotion in-venue to win some

chilled or at room temperature, and therefore it

Better Beer merchandise.”

can be enjoyed with many different cuisines.

Contact your local Better Beer sales rep for

For more information, visit

more information.

www.debortoli.com.au

18 / Club Management

Act of Treason is Australia’s newest agave spirit

Westward Whiskey expands Australian reach

Act of Treason Australian Agave Spirit

partnership in Australia with Iconic Beverages.

Westward Whiskey has announced a new distributor

is pioneering the new era of agave, with

The new partnership is aimed to help the whiskey

the release of the first bottles for sale

producer grow its presence in the Australian market

from Top Shelf International’s dedicated

from 2024 onwards. The Oregon-based distillery

agave spirit farm and distillery in

is highly rated, winning multiple awards including

Queensland’s Whitsundays.

Double Gold or Gold medals for all its flagship

The inaugural First Harvest Blanco signals the arrival of Australian coastal agave. Several years in the making, Act

whiskeys from the San Francisco World Spirits Competition and ranking as the fifth best whiskey in the world from Whisky Advocate (2022).

“At Westward Whiskey, today we begin a new chapter in what has been an exciting and

of Treason is the spirit made for all-

compelling Australian growth story. We are honoured to be in the company of dynamic

Australian Margaritas or sipping quickly.

and innovative luxury brands and are confident our strategic partnership with ICONIC

Just don’t call it tequila.

Beverages will unlock growth and introduce our innovative whiskeys to new and discerning

It is a true farm-to-bottle operation with plants grown, cooked, distilled and

whiskey drinkers,” stated Thomas Mooney, Westward Whiskey’s founder and CEO. The Westward portfolio of whiskeys includes flagship products Westward Whiskey

bottled from 100 per cent Agave tequilana

Original, Westward Whiskey Pinot Noir Cask, Westward Whiskey Stout Cask, and

(Blue Weber) at the Eden Lassie spirit

Westward Whiskey Cask Strength. Exclusive to Australia is Westward Whiskey Rum

farm and distillery, all powered by

Cask, finished in Magdalena Rum casks offering tropical and fruity notes to complement

renewable energy.

Westward Whiskey’s signature bold, robust flavors.

Far from being a carbon copy

Reach out to your Iconic Beverages sales rep for more information.

of tequila however, Act of Treason embraces its own identity with distinct profile that exemplifies the best of Australian agave. A familiar backbone of cooked agave layered with notes of lime, fresh cut grass and tropical fruits, with complementary minerality delivering an elegant and soft spirit profile.

Bottles are available to purchase from its website, www.actoftreason.com.au.

Brookie’s new non-alc premix range Brookie’s Free Spirited is a new non-alcoholic premix, adding balance to your drinks list. The Bcorp certified distillery from Byron Bay has released two nonalcoholic pre-mixes. A G&T with Pink Grapefruit, inspired by their classic dry gin and tonic; and a Blood Orange Spritz, with juicy blood orange with a hint of bitterness, like your favorite Italian aperitivo.

Eddie Brook, CEO and co-founder says, “Brookie’s creates world class spirits and world class drink experiences that capture the flavours of our rainforest and region.

We have crafted our Brookie’s Free Spirited range to deliver a drink experience that is so damn tasty you won’t even know you are not drinking alcohol. Without getting too Byron Bay yogi centric on you, balance in life is important and there are times in our lives when we take a break from alcohol, Brookie’s is here to keep your vibes high and your spirit free. Now you can experience a world class cocktail experience in a bottle, alcohol free.”

The Free Spirited range is available from www.capebyrondistillery.com.

Autumn 2024 / 19

On The Big Screen atches Fixtures and m t your that will pack ou rs sports ba

Lights out: It’s the Formula 1® Australian Grand Prix For Australian F1 fans, the Australian Grand Prix is the highlight of the calendar, and early enough in the season to keep revheads guessing on who will do well. Will Red Bull dominate this season like last year? Can anyone challenge Max Verstappen for race wins? Will Mercedes give Lewis Hamilton a winning car for his last season with the Silver Arrows before he leaves for Ferrari? And where will Aussies Daniel Ricciardo and Oscar Piastri end up in the pecking order?

With action from Friday 22 March to Sunday 24 March, the Australian Grand Prix is a great way to pack out your sports bars and alfresco spaces from lunchtime to early evening.

Tune in on Foxtel or 10 Play.

Adelaide calls shotgun on LIV Golf LIV Golf ’s unorthodox golf tournament style – shotgun starts, anyone? – might divide golf fans, but it sure does capture attention. Last year’s inaugural Adelaide round at The Grange Golf Club was a roaring success, with American Talor Gooch’s win coming down to the wire.

AFL’s Gather Round is back again

This year, the hopes will be that Aussie Cameron

In 2023, AFL hosted the first Gather Round, with all 18 teams playing a

Smith can clinch a win on home soil. Adding to the

round in and around Adelaide. After the success of the event, the AFL

excitement, American golfer Anthony Kim has just

signed a deal with the South Australian government to host the annual

been announced as a season-long wildcard entry, after

event until 2026.

retiring in 2018. He might have been out of the game for

Gather Round will take place in Round 4 of the AFL Championship, with

12 years, but he’s lost none of the bravado that makes

all nine matches of the round taking place in South Australia from 4-7 April.

him the man many people love to hate.

Highlights include a double header at Adelaide Oval on Saturday 6 April,

The LIV Golf Adelaide tournament will run 26-28

kicking off with Carlton v Fremantle, before Geelong and Western Bulldogs

April, making it the perfect lunchtime screening.

go head to head. With a festive atmosphere surrounding all the Gather

Broadcast by 7plus.

Round matches, footy fans can’t help but get excited.

Catch all the action on Foxtel and Seven.

20 / Club Management

Tim Tszyu makes Vegas debut Already WBO’s super welterweight champion, Tim Tszyu will make his Las Vegas debut on Sunday 31 March when he takes on American Keith Thurman. There’s a lot at stake, with the WBO announcing that if Tszyu loses this bout, he will be stripped of his super welterweight belt.

But if he were to win, the WBO’s president has hinted that he would have earned the right to face off with his rival Terence Crawford for the welterweight title.

Every boxing and martial arts fan will be tuning in for this bout to see if the undefeated Tszyu can hold his nerve. But with so much national goodwill behind him, even non-boxing fans will be checking out this match, so make sure to have it playing on plenty of screens around your venue.

Book the bout in now on Main Event.

NRL returns to Queensland for the Magic Round All NRL teams will head to Brisbane for the 2024 Magic Round from 17-19 May. Suncorp Stadium will get a real workout over the weekend, with two games on Friday evening, followed by triple headers on Saturday and Sunday. Home ground heroes Brisbane Broncos will hold court on Friday night, taking on the Manly Sea Eagles.

Established in 2019, the annual Magic Round has continued to grow on popularity, with average daily attendance jumping from 33,000 in its first year, to 49,000 last year. A great show for everyone, leagues clubs in particular will be going all out for the Magic Round, with activations all weekend.

Catch every game on Foxtel League and Nine.

More match-ups for UFC 300 A milestone Ultimate Fighting Championship event, UFC 300, is set to take place in Nevada, with a headline fight is certainly worthy of UFC’s triple century event. Taking place on 14 April, a Light Heavyweight championship bout will pit current champion, Alex Pereira of Brazil (pictured), against former champion Jamahal Hill of the USA. The women’s Strawweight championship bout will also take place, with two-time champion Zhang Weili hoping to defend her title against Yan Xiaonan.

The drawcard for UFC 300 is particularly stacked, with six bouts to take place in the pay-per-view portion of the event, with the last three bouts to go for five rounds each. It’s definitely good bang for your buck for MMA fans.

Order UFC 300 now on Main Event.

Autumn 2024 / 21

SPONSORED CONTENT

The home of the

footy codes

Foxtel continues to deliver all the sporting action when it comes to Australia’s beloved footy codes, including securing a long-term deal for AFL broadcast rights.

AS MORE PATRONS look for an all-encompassing entertainment experience when they go out, live sport continues to be a crucial feature that draws patrons to clubs.

Not only do clubs provide excellent meals at reasonable prices,

but combined with cutting-edge AV equipment and an exciting

atmosphere, there’s no wonder that club sports bars still pack out for all the big fixtures and pay-per-view events. Underpinning a

club’s live sport offer is Foxtel’s comprehensive broadcast program.

“Foxtel Group is the home of sport in Australia. We have long-

term rights to the local and international sports Aussies love,” says Rebecca McCloy, executive director - commercial sport.

“In the last 12 months we signed 175 contracts with 120 sports

bodies and federations.

“We’ve locked down deals for AFL and Cricket until 2031. And

importantly, we have the biggest offering. Every minute of every AFL game throughout the season plus the finals up to the Grand Final, plus the most extensive cricket offering available to our more than three million sports subscribers.”

And it doesn’t stop there.

“Add to those new deals with ESPN, Matchroom, and a five-

year contract with UFC, which has the youngest fan base of any

professional sport in the world, and our offering is unmatched,”

viewership for both the AFL and NRL, and Foxtel expects these records will be broken once again in 2024.

There’s a lot of excitement being drummed up around both

codes, particularly with the two Las Vegas games of NRL’s opening round. Played in the same stadium that housed this year’s

nail-biting Super Bowl, the Sea Eagles, Rabbitohs, Roosters and Broncos gave Americans a taste of the Aussie game.

The Las Vegas games were just one exciting facet of the season,

states McCloy.

but the question everyone wants answered is whether the Penrith

as all AFL and AFLW home and away games and finals (excluding

the winning squad and the Brisbane Broncos looking to make up

From 2025, the new AFL rights will come into effect. As well

the AFL Grand Final) available on Foxtel and Kayo Sports live

and ad break free during play, the Foxtel Group will introduce an

exclusive Super Saturday of games across the first eight rounds of

Panthers can make it four Premierships in a row. With changes to for last year’s heart-breaking loss, it will be a difficult feat. One thing’s for sure – it’s going to be another great season.

Revenge for the Brisbane teams is a common theme across the

the season.

codes, with AFL’s Brisbane Lions also looking to make up for last

be available on all AFL games including alternate commentary

the GWS Giants upset the applecart and go one step further this

For the first time Fox Sports’ commentary and production will

feeds and expanded digital highlights.

2024 footy seasons begin After a long wait, the AFL and NRL seasons are back, with

both codes more popular than ever. 2023 was a record year for 22 / Club Management

year’s defeat against the Magpies. Or could the likes of Carlton or year to make the Grand Final?

Time will tell, but throughout the season Foxtel will be

delivering all of the AFL and NRL action, ensuring that there’s

always a reason for your sports-loving members to visit your club for the best sporting action.

CONNECT COLLABORATE INNOVATE The best new and innovative gaming machines, commercial kitchen equipment, point-of-sale systems, paging and communication devices, waste management solutions, venue design and construction providers, furniture and flooring, food and beverage, entertainment, uniforms and more, are found at the Australasian Gaming Expo (AGE).

AGE is the cornerstone of the Australian gaming and hospitality industry. It's where gaming, technology, and hospitality meet.

13-15 AUGUST 2024 ICC SYDNEY www.austgamingexpo.com

FREE ENTRY | TRADE ONLY

Advertorial

The defining quality of club venues in 2024 How are clubs raising the bar in 2024? Paynter Dixon has a finger on the pulse of innovation.

CELEBRATING 110 YEARS of design

inflationary pressures and the cost of

Australian company is a proud market

maintained their spending for experiences

and construction, the privately-owned

leader in the delivery of award-winning hospitality venues.

living have increased, consumers have which they regard as exceptional and higher value.”

Quality on scale

Sense of arrival

Strategic Development Lead for

Neagle highlights the importance of

returned from Southeast Asia where

triggering a positive emotional response.

Hospitality, Andrew Neagle, recently Paynter Dixon led a study tour of high-

profile venues in the Philippines, South Korea, Vietnam and Singapore.

The industry expert was impressed by

the exceptional standard of materials and

finishes showcased by integrated resorts in

the region, including the iconic Marina Bay Sands in Singapore.

“Global competition and evolving

consumer expectations are pushing luxury to an unprecedented scale,” notes Neagle.

“Marina Bay Sands has over 2,500 hotel

rooms and suites of palatial quality finishes.

Despite high room costs, hotel occupancy rates are consistently above 98 per cent,

creating a ‘sense of arrival’ for patrons,

design of a bar and surrounding space is

key to maximising access and minimising traffic. Centralised bars can also operate with great efficiency, reducing workload for staff while providing a visual anchor for patrons.”

refurbishment of the venue, commencing

RSL Club is testament to these principles.

Paynter Dixon’s fit-out of the Petersham

with the entrance experience. The works

Patrons enter an elegant marble foyer,

entail a new porte cochere, wall gardens,

water features, upgraded driveway, dropoff entry, high-quality lighting, natural timber finishes, and large internal and external LED promotional screens to

welcome arrivals. The project will involve a

before venturing further into a stylish interior environment that impresses

with the use of premium and imported

materials, from hand-pressed mosaic tiles to velvet and suede finishes.

The new RSL features restaurants, indoor

staged works program, with the following

and outdoor gaming lounges, an auditorium

areas, cafes, bars, indoor and outdoor

skylight courtyard provide a centre point.

stage involving the refurbishment of dining gaming and extensive lounge areas.

and day spa. The main bar and glazed Paynter Dixon was subsequently

“We look at how the ‘wow’ factor – which

awarded ‘Construction (Commercial),

venue. There is consideration of the overall

at the Master Builders Associations

layout, and the relationship between various spaces for optimal comfort.”

“Regardless of size, if your venue has

Battle of bars

local market, you will attract a premium

before, says Neagle. For one thing, large

a premium brand offering within the

Bars are more sophisticated than ever

customer. An investment in quality-built

and centralised bars are necessary for

24 / Club Management

“From a functional perspective, the

with a large regional club on a major

additional inventory of 1,000 suites.”

assets creates a quality return. While

including craft beers on tap.

Principles in practice

is established on arrival – flows through the

The takeaway?

of beverages for discerning customers,

Paynter Dixon is currently working

which has led to the operator announcing plans for building a fourth tower with an

The award-winning fit-out of Petersham RSL by Paynter Dixon

accommodating the ever-growing range

Interior Fitouts, $8 Million – $10 Million’ NSW 2023 Excellence in Construction Awards. The judges noted: “This [fit

out] has given the local area a club with

increased membership which reflects the

ambience created with detailed and quality workmanship.”

To learn more, contact Andrew Neagle on

andrew.neagle@paynterdixon.com.au.

FOCUS / Women’s Leadership

Paving the way forward

RSL & Services Clubs Association hosted its fourth Women’s Leadership Roundtable session in February offering tips on how women can craft their action plan for 2024 and beyond.

26 / Club Management

FOCUS / Women’s Leadership

ON FEBRUARY 14, RSL & Services Clubs Association CEO Margot Smith and Tracey Lentell, an award-winning industry veteran in

design, culture and change, spoke candidly and openly to a room of women from the industry about why it’s important to set goals

not only for their careers but also for different aspects of their lives including health and wellbeing, relationships and family, finance, community and environment, leisure and education.

Lentell deep-dived into how articulating these goals is paramount

to excelling in life, and that it will help fulfil a sense of purpose,

which is key for overall wellbeing. She provided examples of how goals can be tracked with journalling, a diary or a vision board; how stress can be managed through exercise or getting out in

nature; how budgeting can help people better understand their

financial position; and how to create a career path through training, networking and mentorship.

The workshop-style event was the fourth session of a four-part

series. The RSL & SCA began hosting these events after it received a grant from the Women in Gaming and Hospitality Australasia.

The grant funding was designed to promote positive outcomes

for women and to drive systemic change in the industry across

Australia and New Zealand. Other recipients of the grant included Club Central, Australian Hotels Association, Canberra Labor Club,

Gaming Care, The Middle Hotel Korumburra, SkyCity, and Redcape Hotel Group.

“As women, we might not always be in the

room, so it’s asking if there’s a career path that you want to seek out, rather than waiting to be asked.”

Margot Smith, RSL & Services Clubs Association CEO

According to Lentell, such events aim to help empower women in

what is typically a male-dominated industry.

“The idea is to grow networks, grow education, to continue to

foster the women in clubs movement, and to encourage women that they can have careers in clubs,” she said.

Smith added it’s important to help women in clubs be more

aware that career paths can exist in the industry.

“It’s about being conscious about how your career path aligns

with your personal values. I think there are times when people get tapped on the shoulder to do a course, go on a trip, or be

promoted, but some of those networks might be a closed shop,” she said.

“As women, we might not always be in the room, so it’s asking if

there’s a career path that you want to seek out, rather than waiting

Three powerful ways to support women in clubs RSL & Services Club Association CEO Margot Smith and award-winning industry veteran in design, culture and change Tracey Lentell breaks down three ways clubs can help advance gender equality and better support women.

• Be open about career paths. “I think clubs should share what development opportunities there are, and be transparent about what courses, promotions, and network opportunities are available,” said Smith.

• Be flexible with parenting arrangements. “It’s being aware

to be asked.”

that women can add value to the business, have a career,

paths, and therefore it’s up to an individual.

• Acknowledge other commitments. “Sometimes women or

Lentell agreed that not a lot of clubs help employees set career “You have to chase it if you want a career,” she said. “You have

to work out where you want to go and drive it, even if it means

moving somewhere else. Often people don’t look at a career path, it’s not something clubs do but if it does it comes down to being a happy accident.”

and balance kids,” said Lentell. team members who do not have kids get additional projects, but it’s important to recognise that even though they might not be saying ‘I need to go pick my kids up’, they might be saying ‘I’ve got to go train for a sporting competition’, and that’s everyone’s choice,” Smith said.

Not establishing career paths is not just a women’s issue, however.

“If you speak to many CEOs, they’ll tell you they started as a

glassie or similar position and then they just moved up, so it’s not

The next Women’s Roundtable Series will be held in partnership with

“We want to professionalise career paths in the club industry.”

Contact kiahkennedy@rslservicesclubs.com.au to find out more.

just a female phenomenon; it’s everybody in the industry,” Smith.

Michelle Pascoe from Optimum Operating Procedures and Services.

Autumn 2024 / 27

FEATURE / CEO Profile

28 / Club Management

FEATURE / CEO Profile

Pushing the boundaries Buckleys Entertainment Centre CEO Michael Tonks chats to Club Management about the club’s success and what inspires him to stay ahead of the game.

LOOK AROUND AT Buckleys Entertainment Centre and it’s clear that chief executive Michael Tonks doesn’t do anything by halves.

The centre’s recently refurbished private dining rooms, for instance,

include feature walls covered in commissioned artwork, plush royal

blue banquette seating, and a stunning one-off designed chandelier that appears like illuminated pasta bowls glued together.

Speaking to Club Management, Tonks explained how the old function

spaces were looking stale and the intention of the revamp was to give the rooms a “wow factor”.

“We’re not about being a cookie-cutter,” he said. “Whatever we do, we

don’t put a budget on anything. I want it to be the best and in front of the rest of the field.

“You’ll see we’re not just the average corner club.”

Tonks acknowledged the club has been, however, fortunate enough to

be in a position where it can splurge $20,000 on artwork.

“We are very financially successful. We don’t owe any money and we’re

very well cashed up.”

Autumn 2024 / 29

FEATURE / CEO Profile

30 / Club Management

FEATURE / CEO Profile

Keeping it fresh Buckleys is in Breakwater, a south-south-east

suburb of Geelong, Victoria. Officially known as

the Geelong Combined Leagues Club, it’s owned by the Geelong Football Umpires League and

three local football leagues – Geelong Football

League, Bellarine Football League, and Geelong and District Football League. It first opened in

1993 and has grown into one of the largest and most popular clubs in Victoria.

Tonks has been leading the club for the last

20 years. Before this, he was with the Victorian Hospitality Management Services, which until

recently owned clubs including the Dandenong Club and Knox Club.

“I came from a real corporate structure, and

I was a general manager and troubleshooter for them in Melbourne for a couple of years. Their

at the end of April. It’ll get a little revamp at the

clubs was to consistently do something to keep

– my whole philosophy is you’ve got to spend it

whole key to success in those big Melbourne the patrons interested.”

Tonks has since brought this same philosophy

end of June. We’re consistently spending money to make it.”

to Buckleys.

Value-based research

issues: the market share, the turnover, the

design plans, he’s off travelling – whether it’s for

“I’m always conscious of the back of house

revenue, the net machine revenue. I’m trying to always grab just that little one per cent extra of market share,” he said.

When Tonks isn’t knee-deep in renovation

business or leisure – with hopes he’ll come across inspiration he can bring back to the club.

“I do a lot of overseas travel, even on annual

“To do that, your venue needs to be

leave. I’ve been to Vegas about seven times, New

whistles than the place up the road.”

how they look after people, as customer service

outstanding, and it needs to have more bells and One of the more unique features of the club,

which also underwent recent renovations,

is Uncle Buck’s Ice Creamery. Described as

York, and Disneyland to look at their offer, and

is huge in Disneyland, just to pick up some little ‘one percenters’ to bring back,” he said.

“When I go to Sydney, I’ll take a full day or two

the “ultimate dessert experience”, it offers

and visit all the clubs that have done renovations

yoghurt options plus a topping station. It’s been

flagged for me to look at, and then I’ll come back

patrons a selection of DIY soft serve and frozen refreshed with a new lolly wall inspired by the M&M’s store in New York and a Willy Wonkainspired fitout to match the playful design of Uncle Buck’s Play Parlour.

For Tonks, renovating the ice creamery was

a no-brainer given it sells between $8,000 to $10,000 of ice-cream a week.

He explained to stay ahead, it’s important to

keep the venue looking fresh. For the last 20

years, Tonks draws up a 12-month master plan every May.

always grab just that little one

per cent extra

of market share.

To do that, your

venue needs to be

or have been taken over or there’s something

outstanding.”

and work on what they’ve done.

Buckleys Entertainment

“We’re nowhere as big as Penrith Panthers but

Michael Tonks, CEO of Centre

I’ll pull the jewels out of it, chop and change it, and come up with the results you’ve seen.”

The work that Tonks has led over his tenure at

Buckleys has not gone unnoticed in the industry

either. The club has received 27 awards over the 20 years, including the 2023 Community Clubs

Victoria Best Community Refurbishment and Best Hospitality Team awards.

“I like to see success and I like to see staff

“The gaming room gets done every five years.

morale and more so, I love when we’ve done

“We’ve actually got new bar furniture going in

feedback – that’s the reward.”

We always rotate our furniture,” he said.

“I’m trying to

something and to hear the members’ and patrons’

Autumn 2024 / 31

F&B / Cafes

32 / Club Management

Norths Leagues Club’s new cafe

F&B / Cafes

Cafe chic

Clubs are reshaping the cafe experience with elevated food offerings, modern spaces, and a renewed focus on social connections. Reports Aimee Chanthadavong.

WHEN IT COMES to Australia’s cafe culture, there’s no denying the

standards are high. To meet those expectations, the cafe experience in clubs is being redefined – from the coffee and food offering through to the fitout – to restaurant-quality standards.

At the Norths Leagues Club in Kallangur, Queensland, the

club completely overhauled its cafe as part of its decade-long modernisation project.

“Apart from the original cafe location, everything has changed,”

according to Norths Leagues marketing manager James Bennett.

The Avenue cafe was revealed at the end of last year, and with it a

new menu was introduced. It features Asian-inspired dishes, including banh mi, rice paper rolls and katsu curry, along with classic favourites

such as steak sandwiches, beef nachos, and toasted sandwiches. There is also a full breakfast offering with Belgian waffles, Spanish-baked eggs, and eggs benedict.

The Arbor is Club Dorsman’s new alfresco cafe

“When you think of a traditional cafe menu in clubs, you think of

burgers, chips, toasties, raisin toast, and classic roast meals. We’ve

really tried to elevate the experience of the menu, so it reflects the decor,” Bennett said.

“The chef has somehow created these incredible dishes, but still at

a price point that members would expect from a cafe.”

Like the food menu, The Avenue cafe has elevated its coffee

offering by giving patrons a choice between two house blends.

There’s the original signature blend, which is described by Bennett as being so strong it “puts hairs on your chest”, and a new blend called Hometown that’s softer, mellower, and sweeter.

“The feedback we’re getting from our patrons has been extremely

positive, in particular from one of our regulars,” said Bennett. “He would only order a half-strength [coffee], so we offered him the Hometown, and now it’s his choice every day.”

Norths Leagues general manager Troy Young believes The Avenue

compliments the club’s flagship restaurant, The Precinct, which opened three years ago and was awarded the Keno and Clubs Queensland Award for Best Dining in 2022 and 2023.

“We’ve had such success in our catering operation through The

Precinct, and we’ve had to look at opportunities to see how we

could expand because we simply can’t fit anymore for The Precinct Autumn 2024 / 33

F&B / Cafes

What’s brewing?

Club Management caught up with Nestlé Professional master barista Jo Yuen to chat coffee trends, and what club operators need to consider if they want to lift their cafe experience.

1. Cold coffee: Yuen advised clubs should make sure their coffee offering includes cold beverages. “More consumers are reaching for iced drinks, regardless of the season,” she said, noting that it doesn’t appear to be cannibalising hot coffee sales either, rather it’s leading to bigger spends.

2. Customisation: Yuen highlighted consumers are looking at more ways to customise their coffee order. She said it’s increasingly popular among younger consumers, especially those looking for novel ways of drinking coffee.

Customisation can be in the form of alternative brewing methods such as pour-over, cold brew, and AeroPress; alternative milk options; or by adding sweeteners or syrups.

Poke bowls are now on the menu at Wenty League’s The Cafe.

“Cafes can train baristas on alternative brewing methods and offer demonstrations to educate customers,” she said. “Generally, clubs keep it simple by offering only one coffee blend, so they need one that’s versatile enough to work in all formats.”

In this case, choosing a balanced blend like BUONDI Steady State from Nestlé Professional is the perfect solution because the medium-dark roast is great with or

restaurant, so there was an opportunity there to boost revenue sources and increase our capacity through the cafe, The Avenue,” he said.

With the belief the offering at The Avenue is unique, the club has started running

weekend breakfast, where it opens earlier than the rest of the club to offer favourites at a competitive price point, such as $10.90 for eggs on toast or a granola bowl.

“I believe there is a big opportunity out here in Moreton Bay. If you want to go out

for breakfast around the area, there’s not all that many options, and I think the area deserves it,” Young added.

without milk.

3. Sustainable Practices: As consumers become more environmentally conscious, this is being reflected in coffee consumption, Yuen said. “There’s a growing demand for environmentally friendly and sustainably sourced coffee, and the use of compostable or reusable cups.”

As a final tip, Yuen suggested club operators should look to online sources, such as TikTok, for inspiration and the latest cafe trends.

“Cafes who monitor these communities can easily stay abreast of trends and keep their menus fresh,” she said. “A strong online presence can also attract new consumers to your cafe.”

34 / Club Management

A breath of fresh air Norths Leagues worked with Cayas Architects to develop the new-look space. The Avenue cafe accommodates up to 110 patrons and is now twice the size of the

former cafe -- thanks to a new alfresco dining area that takes on a European look

with cobblestones and cushioned bench seating surrounded by plenty of greenery and water features.

Bennett expressed how the alfresco area has been well-received among members

and guests.

“It offers a true alternative to The Precinct. We’ve noticed since we opened The

Avenue with the alfresco area, especially on Friday and Saturday nights, people are choosing to dine at The Avenue as opposed to going to The Precinct because … the alfresco section adds a bit more of a relaxed vibe,” he said.

“Sometimes when people go out to dinner, they don’t want the full dining experience,

they just want somewhere that’s chilled. The Avenue certainly offers that, so it’s matching what people’s dining expectations are really well.”

Experience the perfect fusion of traditional craftsmanship and modern automation. Designed in Italy and made in Switzerland, Mytico offers an unparalleled coffee experience. Our attention to the smallest detail ensures that you can prepare a delicious cup of coffee every time.

For enquiry, please contact David Downing: david.downing@franke.com

Discover more at mytico.franke.coffee

F&B / Cafes

Outdoor dining has also been embraced at Club Dorsman.

Formerly known as Singleton Diggers Alroy Park, the club

rebranded last November after the club’s management and board wanted to create some differentiation between its two venues,

Singleton Diggers and Singleton Diggers Alroy. The two venues

are a 10-minute drive apart, on the fringes of New South Wales’ Hunter Valley region.

As part of the rebranding, the club expanded with The Arbor, a

150-seater outdoor cafe that includes two 15-seater cabanas and a covered kids play area.

Singleton Diggers CEO Michael Titow explained The Arbor has

been designed to not only encourage outdoor dining but to attract 25-40-year-olds and their families.

“The club was very much a male-dominated area, so we’re trying

to entice families into the area,” he said.

“We’re situated in the middle of a residential area where ... there

are lots of young families that use those nearby facilities. So, why not encourage them to our place instead of making them travel four or five kilometres into the main town.”

Streamlining kitchen operations With inflation remaining high and the cost of labour and goods continuing to soar, the need for energy-efficient and

More time to chit-chat

labour-saving kitchen equipment is critical for the financial

Another intentional design aspect of The Arbor was to create a

health of clubs. Chris Leak from Stoddart shares two kitchen

space that would encourage socialisation. Titow admitted that typically, he would set up large TV screens on the walls at the club but decided against it when The Arbor was built.

“There are no big TV screens in the outdoor area. It’s about

sitting down, talking, and trying to connect again with one another over good food,” he said.

To further encourage socialisation, The Arbor’s menu offers only

shared plates, such as chicken wings, Korean meatballs, beerbattered fish bites and pizzas.

equipment items he believes can help cut costs without compromising quality.

Combi ovens “Combi-ovens have been integral to many kitchen operations for years due to their versatility, ease of use, and efficiency.

They offer a combination of convection and steam cooking, allowing chefs to prepare a wide range of dishes, including the regeneration of cooked products where meals can be pre-plated and bought up to a serving temperature, without overcooking.

“With the shortage of skilled labour in kitchens, combi-ovens can simplify production by minimising guesswork for chefs.

These ovens allow for plug-and-play operation, freeing up chefs’ time for other tasks.

“Consistency is crucial. Combi-ovens ensures the same high-quality food is produced consistently, even when staffing levels are minimal. They yield up to 20 per cent more meat cuts compared to traditional convection ovens.”

Filtering deep fryers “Filtering deep fryers helps maintain the quality of frying oil.

Regular filtration removes impurities, extends oil life, and ensures consistent frying results. It reduces the need for frequent oil changes and manual cleaning.

“Some models can come with energy-saving features, optimising oil temperature and reducing energy consumption.

Filtering deep fryers contributes to consistent food quality, which is essential for customer satisfaction.”

36 / Club Management

To order La Parisienne contact your local distributor.

For further information or technical support contact Peerless Foodservice on 1800 986 499 or visit: peerlessfoodservice.com.au

/ peerlessfoodservice

Making it happen

VISIT US:

F&B / Cafes

“With the opening of The Arbor, we hired

four Fijian chefs from international resorts, and they’re the driving force in the kitchen now. It’s them that brings the influence of sharing across,” Titow revealed.

“They’re very much a social group of people

where they like to sit down and share stories with members and guests.”

For Wenty Leagues Club, The Cafe has

become a social hub for patrons, according to

have regular activities that they come and enjoy,

Parmesan crumbed schnitzel sandwich with bacon, buffalo mozzarella and pesto

By Australian Pork

Cafe is a place where they can all congregate

INGREDIENTS (Serves 10)

feed, good coffee and their time together.”

SCHNITZEL

CEO Glenn Kovacs.

“When patrons come to Wenty Leagues, they

such as Bingo, Tai Chi or Gentle Exercise. The

after those activities to debrief and enjoy a good While the club undergoes major renovations,

Wenty Cafe has temporarily relocated to the

club’s flagship CHAR restaurant, which has been renamed The Cafe. In its temporary format,

the club has refreshed the cafe menu with the

addition of fresh juices, poke bowls and a range of gluten-free and vegetarian options.

The Cafe has also become a popular space

among remote workers, Kovacs stated,

noting that additional power points have

been installed to accommodate those people.

“Remote workers come in to work, eat, drink,

PESTO 1.

10 x 150g pork neck steaks

a blender or food processor and

300g plain flour

pulse several times. Add crushed

6 eggs

garlic and grated parmesan and

300g panko crumbs

pulse again until combined. With a

100g parmesan

spatula, scrape down the sides of the processor if needed.

PESTO

2.

With the food processor running,

40g basil

slowly add olive oil in a steady

40g pinenuts

stream. Season.

60g grated parmesan 3 cloves garlic

TO SERVE

125mls extra virgin olive oil

1.

and have meetings,” he said.

Fry crumbed schnitzels in oil for approximately 2 minutes each side

The Western Sydney club envisions that

once construction is completed the new-look

Wenty Cafe will be completely refreshed with an open-plan design that will create a lighter and brighter feeling and feature additional

seating that will provide various options and areas for patrons to gather and socialise.

Norths Leagues Club’s new cafe menu offering

20 slices thick cut white bread (2cm

until golden brown and done. Drain

thickness) 20 slices tomato

on paper towel.

2.

Build sandwiches by placing

20 slices buffalo mozzarella

schnitzels on half the slices of bread.

10 rashers crispy cooked Australian bacon

Top with tomato, mozzarella, rocket

300g baby rocket

and bacon. Spread remaining bread with pesto, place on top of the

METHOD

sandwich, slice and serve.

SCHNITZEL

Note for recipe: Cooking times and

1.

Using a meat mallet or rolling pin

temperatures may vary with kitchen

beat out pork neck steaks until

facilities and appliances. Desired

approximately 1.5cm thick.

doneness and the recipes should be

Place flour, eggs and panko crumbs

noted as a guide only. We have not

in separate bowls. Season flour and

considered special circumstances

add a little water to eggs, whisking to

leading to adverse effects such as

make an eggwash. Combine grated

allergies, health-related restricted-diet,

parmesan with panko crumbs.

and pregnancy-related effects. As such,

Dip pork in flour, then egg then

Australian Pork Limited is not liable for

panko crumb mix. Refrigerate for

any undesired cooking outcomes from

15 minutes.

this recipe.

2.

3.

38 / Club Management

Place basil leaves and pinenuts in

F&B / Winter Menus

Minestrone with risoni and foccacia from Pizzaperta Manfredi at West HQ

40 / Club Management

F&B / Winter Menus

Spice it up with creative cold-weather creations

As the temperature drops, clubs are looking to swap summer salads for hearty comforts inspired by old classics created from farm fresh, seasonally available produce.

By Aimee Chanthadavong

THERE’S NO DENYING that the food options at clubs have come a long way. While there is

always room for club classics – steak, schnitzel,

strengthening the connection between club, customer, and country.”

and Sunday roast – what keeps patrons returning

From paddock to plate

dishes. And now, with the peak summer trading

and beverage offerings are made up of various

again and again is the variety of new and exciting

At West HQ in Sydney’s southwest, the food

period over, it’s time for clubs and their food and

restaurants – including CHU Restaurant by

beverage teams to turn their attention to seasonal opportunities through evolving and interesting menus that drive interest, sales, and repeat visitation ahead of the cooler months.

“Evolving menus that change regularly create

new and exciting reasons for customers to return and spend,” according to Future Food director Allan Forsdick.

“While there will always be a place for menu

staples and favourites, these should be spiced with a good helping of new menu items and

variations. The aim is to provide a balance of

proven success and interest-generating dishes

China Doll, the New Town Thai, and outlets of

Eat Street Central such as Pizzaperta Manfredi

by Stefano Manfredi, Steak & Oyster Co. by

Sean Connolly, and Harriet’s Chicken. With this in mind, West HQ group executive chef Gursu

Mertel said the upcoming winter menus at the

precinct will be dictated by what produce he can get his hands on but doesn’t doubt there’ll be “warming, comforting, and familiar dishes”.

“I work closely with our suppliers and partners,

such as FoodBuy, who provide us with great support to source great produce,” he said.

“I catch up with our suppliers on a daily basis

specific to your target audience.”

to talk about day-to-day production and what’s

changes is a fantastic marketing opportunity.

our seasonal menus, such as winter, as well as

He added that announcing seasonal menu “It creates a sense of anticipation among

patrons and gives them a reason to return to try new offerings,” said Forsdick.

coming next, which helps me when we develop ensure we are providing the best quality produce to our customers.”

For Emerson Rodriguez – who recently opened

“Developing a point of difference should be at

his new restaurant Emerson’s on the Lake after

be more appealing and effective than promoting

food and beverage operator contract – it’s his

the forefront of any business strategy. What can the club’s surrounding areas by championing the local region in which it operates, further

winning the Royal Motor Yacht Club Toronto’s ethos to create menus based on what produce

is readily available from the likes of the Sydney Autumn 2024 / 41

F&B / Winter Menus

Braised beef Yorkshire pudding from Steak & Oyster Co.

by Sean Connolly at West HQ

Wagyu meatloaf with whipped potatoes and Johnny Love Bite tomato sauce from Steak & Oyster Co. by Sean Connolly at West HQ

fennel sausages, rustic pot pies such as an Angus beef and Guinness pie and shepherd’s pie,” he said.

“It’s surprising how even the younger demographic is reacting to

Fish Market, his local seafood monger Shane’s Seafood, and farmers from the Hunter Valley.

“The menu changes weekly, so it’s hard to menu plan when

it because it takes them back to their younger years when mum and

dad used to cook a lot more at home. Now, people are going out, but their desire is still to have some meals they were brought up on.”

Carroll shared that lamb fry and bacon will be another addition

you’re trying to source ingredients on a weekly basis,” he said.

to the club’s winter menu.

never been a better time for clubs to be designing menus around

said, continuing to highlight how price points are another key

“Australia’s diverse agricultural regions benefit from distinct

where cost-of-living pressures for customers continue to soar.

Forsdick said with cost pressures continuously increasing, there’s

what’s seasonally available.

climates which allow producers and farmers to produce a

“That doesn’t suit everyone, but It’s value for money,” he

consideration when he’s developing menus, especially in a period “It’s amazing we get away with charging the right and

wide variety of ingredient options throughout the year. This

competitive price here,” he said.

and can often result in advantageous buying conditions at the

oppositions, even though we could, but we’re lucky enough to have

abundance provides a positive ripple down the supply chain supplier level,” he said.

“There has never been a more challenging time in restaurants

to turn a profit; buying seasonally available produce will aid in

“You get good value for money; we’re not charging like our

the whole business here to support each other’s business. The bistro and The Cove are working well with the function revenue.”

He emphasised that working with suppliers including PFD Foods,

maintaining sustainable financial controls on each menu item and

Cotton Tree Meats, Kilcoy Quality Meats, and Gold Coast Bakery,

Producing menus based on seasonally available produce is also

allows him to buy in bulk and purchase certain products on specials

ensure menu item availability throughout the year.”

an opportunity for chefs to flex their creativity in the kitchen.

“Developing seasonal menus not only provides customers with a

and sourcing fruit and vegetables daily from the Brisbane Markets that can be passed onto diners.

Rodriguez agreed that traditional and more classical dishes are

level of variety in climate-appropriate choices and value for money,

having a moment, especially when they’re done right using fresh

internally and allow chefs to develop new dishes which speak to

to include ossobuco with risotto Milanese, potted prawns, and

but the new menu also launches often create a level of excitement provenance and seasonality,” Forsdick said.

What’s old is new again While Geebung RSL executive chef Brent Carroll appreciates

trends, he is finding that “rustic” classic favourites are making a comeback – and it’s not only impressing the older demographic but younger ones too.

“We’ll be doing lamb shanks, bangers and mash, English pork and

42 / Club Management

ingredients. Some of these more comfort-style dishes that he refers seafood chowder.

“We’re just going to go for simple, tasty dishes,” he said. “For

me, where I find people go wrong – and I’ve been to plenty of

restaurants – is you always eat with your eyes first and while there are dishes that are plated really nicely, very artistically, you get disappointed when the flavours don’t go together,” he said.

“I’d rather eat a plate of food where I don’t care what it looks like,

but as long as flavours are there, and everything goes together.”

F&B / Winter Menus

West HQ group executive chef Gursu Mertel

Seeds of change Consumer research by OpenTable uncovered that 43 per cent of Aussies are considering going vegan or vegetarian in pursuit of a healthier diet in 2024. It’s a trend that Allan Forsdick from Future Food has noticed too.

“Aligned to this the trend towards ‘less meat on the plate’ continues to be a driver of diner trends and purchasing decisions,” he said.

“Whether utilising meat-free substitutes or simply by the exclusion of meat, trend forecasts continue to point to plantbased eating as a cornerstone of the modern diet.”

Forsdick said clubs can look externally to popular restaurants for inspiration, such as Smith and Daughters in Melbourne where head chef Josh Bosen has created an all-vegetarian season menu where nearly every dish is smoked or touched with flame or Yellow, Sydney’s first fine-dining restaurant dedicated to vegetables.

Birch and Waite Foods senior brand manager Sarah Rowe said the food supplier company is expanding its plant-based options to cater for this ongoing trend.

“At Birch & Waite, we’ve noticed a growing trend among Similar winter dishes are also expected to make an appearance

at West HQ. Martel said the precinct builds its menu and seasonal

foodservice establishments: an increasing number are responding to consumer demand by expanding their menus to

dishes based on what sells, industry trends, more importantly

include more plant-based options,” she said.

China Doll, Sean Connolly, and Stefano Manfredi.

options that are chef quality and can be a one stop solution

working with its branded food partners including the team from “Recently during these warm days, the seafood chowder has

been a best seller. For this winter, while we will have some new

dishes, it is back to the comforts and favourites: a warming chicken pot pie from Harriet’s Chicken or comforting braised beef Yorkshire pudding from Steak & Oyster Co,” he said.

Sharing is caring At West HQ, family-style sharing has also become increasingly popular, with Mertel believing this will continue into the colder months.

“This is to be expected in our New Town Thai restaurant and

CHU by China Doll restaurant as well as Pizzaperta Manfredi, but we are also seeing this emerging at Harriet’s Chicken,” he said.

Carroll agreed that shared plates will be a mainstay of the menu

at Geebung RSL’s new eatery and bar, The Cove, which opened in

January. He pointed out there’s a ploughman’s lunch that’s become widely popular, and how it just highlights again that members and guests are seeking out classic favourites.

“The ploughman’s lunch goes way back to the ‘50s and ‘60s

when a ploughman used to have some cheese and a bit of bread for

lunch. But I’ve evolved that to include some fresh wood-smoked leg

ham from Cotton Tree, salami, pickled gherkins, onion rings, freshly baked bread rolls, and cheese, of course,” he said.

“It’s a big hearty lunch that’s a meal for one or to share.”

44 / Club Management

“We are committed to offering a wide range of plant-based across the entire menu.”

, e l o m a c a u g l Rea s t n e i d e r g n i y t i qual

NEW SCAN TO LEARN MORE

No added gums or thickeners n a g e v , e e fr y ir a d , e e fr n Glute All natural ingredients

Edgell® Guacamole 13287 | 12 x 454g

simplotfoodservice.com.au

F&B / Winter Menus

Keeping a fine balance While seasonal menus are great, clubs often find themselves trying to strike a balance between adding new dishes and keeping old ones.

Lylle Balzer-Blackstock from Australian Pork believes this winter

season will be a chance for chefs to put a spin on old favourites.

“What we are seeing going into winter is these well-known

pork dishes are being modernised to create menu favourites with patrons,” he said.

“Chefs are taking pork classics like the roast offered up as porchetta

and pork belly and are applying them to on-trend categories like sandwiches, burgers, and pasta dishes with a seasonal tweak.”

Highlighting that some of Geebung RSL’s most popular dishes at

The Cove are seafood basket, beef ragu with fettuccine, and grilled New Zealand sea-perch with lemon butter, Carroll said he plans to keep those but will “put a different twist” on them come winter.

Forsdick concluded that while food trends are important, it’s key to

not get too caught up in them either.

“It’s important to retain your own identity, know who you are, and

what you are famous for,” he said.

“Allow your kitchen teams to foster creativity from within the

guiderails of your concept and brand identity ensuring that the restaurant or food venue is true to its own concept.”

He also advised it’s important for kitchens to stay agile, particularly

in the current economic environment.

“The cost-of-living crisis is mounting its pressures on households

and continues to provide challenging and unpredictable conditions for The new dining precinct at Geebung RSL

hospitality operators; agility and adapting to change should be a key consideration within each ongoing menu programme.

Osso bucco mezze maniche from Pizzaperta Manfredi at West HQ

“Buying

seasonally available

produce will aid in maintaining sustainable

financial controls on each menu item.”

Allan Forsdick, director of Future Food

46 / Club Management

F&B / Chef Profile

A change of scenery

Long-standing Hunter Valley chef Emerson Rodriguez on how he plans to help the Royal Motor Yacht Club Toronto draw members back, writes Aimee Chanthadavong.

48 / Club Management

Credit: Newcastle Herald

F&B / Chef Profile

FOR THE PAST 21 years, Emerson Rodriguez

a seafood restaurant. The menu is also

Hunter Valley wine region, most notably

restaurant, Emerson’s.

has made a name for himself in the NSW

through his restaurant Emerson’s, renowned

produce-driven, an ode to Rodriguez’s former “The menu is based on what’s coming out of

for local and seasonally driven food. However,

the Sydney Fish Market, coming into Shane’s

loved restaurant closed its door for the final

Valley in regard to protein, whether it’s Pukara

after 13 years of operation, Rodriguez’s muchtime in January.

“For the last four-and-a-half years have been

Seafood, and what’s happening in the Hunter

Estate for lamb or pork from Lovedale,” he said.

“There are a lot of local producers in the

the hardest. We’ve had flooding, bushfires, we’ve

Valley, and I like supporting local businesses. I’ll

and then interest rate hikes came in,” he told

be changing the menu every three or four days

had droughts, we’ve had two Covid lockdowns, Club Management.

“The last 18 months have probably been the

be doing exactly what I’ve been doing. We will based on what’s coming out protein wise.”

Some of the specific dishes patrons can expect

hardest because 85 per cent of our business is

include spaghetti alle vongole; black mussels in

getting away from Sydney, but with interest rates

parsnip cream, rainbow chard and orange glaze;

tourism and a lot of those are Sydney people the way they are at the moment, we weren’t getting enough visitors … mid-weeks were

absolutely shockers. There was just no one in the [Hunter] Valley.”

Fortuitously, Rodriguez was offered the

opportunity by the Royal Motor Yacht Club

white wine sauce; confit duck Maryland with

and oven-roasted lamb with chorizo, butter beans and vegetable ragout.

Rodriguez’s new menu also offers a selection of

shareable snacks, such as oysters and duck pate,

one of the signature dishes from his former venue.

“That’s the trend at the moment – everybody

in Toronto to assume control of its 120-seat

likes shared dishes,” he said. “People can order

elevate its dining experience. Emerson’s on the

a main meal each.”

restaurant and catering services, to help the club Lake opened at the end of February.

Rodriguez’s primary focus now is to regain the

club’s former membership base. “I’m concentrating on bringing the members back in … a lot of

people used to come to the club but because of the [previous] caterer they were going elsewhere.”

Describing Emerson’s on the Lake’s menu

as distinct from typical club fare, Rodriguez

snacks as entrees to share but then they can have In addition to the main restaurant menu, a

separate bar menu caters to the club’s 60-seater bar, featuring dishes such as fish and chips,

barramundi burger, and chicken Milanese with

spaghettini pesto pasta. Rodriguez said he looks

have something to drink and light to eat, but that

location overlooking Lake Macquarie on the

Market, coming into Shane’s

Seafood, and

what’s happening in the Hunter

Valley in regard to protein, whether

it’s Pukara Estate for lamb or pork from Lovedale.”

of those people would come back to the club and wasn’t possible before, so I’ll be doing what I do at the restaurant for the bar.”

He concluded that while Emerson’s on the Lake

NSW central coast, Rodriguez has designed

deviates from the typical club dining experience,

clarified that Emerson’s on the Lake is not

service.

a menu highlighting seafood, though he

the Sydney Fish

“There are 200 sailors that sail every

pub for a schnitzel or the workers club for their To complement the restaurant’s lakeside

coming out of

with the new bar menu.

Wednesday afternoon and every Saturday. Most

roast dinner.”

based on what’s

forward to feeding the club’s regular yachties

emphasised: “My food is totally different to what everyone else is doing. People can still go to the

“The menu is

patrons can expect consistency in both food and

Autumn 2024 / 49

FEATURE / Gaming Room Design

Bigger and brighter Club operators are constantly refreshing their venues, and one thing they’re focused on right now is moving away from the typical dark gaming room aesthetics, writes Aimee Chanthadavong.

GAMING ROOMS ARE no longer the dark and

The new gaming room has been built in what

dingy rooms they once were. Club operators are

was formerly an underutilised part of the club.

that are well-lit and spacious for punters to

and features a smoking area in an attached beer

instead opting to create inviting modern spaces escape to.

It’s part of the reason why Salisbury North

Football Club in greater Adelaide decided to

completely relocate and rebuild its gaming room.

According to general manager Daniel Parry,

It’s now located just off from the club’s car park

garden, a full-service bar, a fully operation coffee machine with lounge seating, privacy screens for added character, and there are now four entrances into the gaming room.

“It’s a very big, modern room. It’s nice and

the former gaming room was originally housed

spacious. No one’s sitting or breathing on top of

“Imagine yourself being a patron, you had

or five, which can happen, but otherwise, nine

between four walls in the middle of the venue. to walk through the entire venue, and pass

everyone to get to the gaming room. Obviously,

it isn’t great for privacy reasons,” he highlighted.

“Then you had to walk past everybody, through the bars to go out and have a cigarette.”

each other unless they come in as a group of four out of 10 times, there’s ample space between every machine,” Parry said.

“Basically, if Covid was to come in again, we’ve

set it up so that we’re okay.”

Parry said since the facelift, the club has

The new gaming room was rebuilt as part

seen an increase in patron numbers and only

completed in early December. For Parry, moving

“I’ve not had one bad report come back, and

of the club’s $1.9 million renovation that was

the gaming room has been on his to-do list for

the last seven years. His wish to move the gaming room was granted by the board until last year.

“When you see your turnover plateau or

positive feedback.

that’s not just the gaming room but the entire venue being modernised.”

Room reshuffle

dwindle, you’ve got to find the reason and for us,

It was a similar story at Murray Bridge Club

smoke room or real privacy in every direction to

and dark. It was originally structured within

it was the location of where it was. There was no get in or out,” he said.

50 / Club Management

New-look gaming room at Buckleys Entertainment Centre

where the former gaming room was cramped the main club on the ground floor alongside the

FEATURE / Gaming Room Design

dining area and a bar. But following a two-year renovation,

which saw the club strategically decide to relocate the main dining area upstairs, the South Australian-based club now boasts an expanded gaming room and sports bar area.

“[The gaming room] historically lagged behind local

competition, primarily due to space constraints. Originally designed for 20 machines, we had gradually increased

the count to 30, leading to issues of cramped quarters,” Murray Bridge Club general manager Shane BartonAncliffe explained.

Image courtesy of Salisbury North Football Club

“Post-Covid, the demand for increased spacing between

patrons prompted a redesign with a minimum of 1.2 metres

between machines, centre-to-centre. This resulted in a more comfortable and open layout.

“In our pursuit of competitiveness, we pushed the limits

by expanding to the state maximum of 40 machines.

This not only diversified choices for our members and customers but also allowed us to create an inviting,

light, and airy ambience, departing from the typical dark gaming room aesthetic.”

Added extras Besides considering the ambience of the gaming rooms, club operators are also thinking about additional features that can be added to elevate their patrons’ experience.

For the Murray Bridge Club that meant installing a new

fresh air system, as well as introducing 15 new state-of-

the-art machines, while coupling it with classic favourites.

Plus, as part of its commitment to inclusivity, Barton-Ancliffe said a conscious decision was made so that its machines continued to accept coins.

Murray Bridge Club’s new gaming room

Autumn 2024 / 51

FEATURE / Gaming Room Design

“[We’re] acknowledging that it remains a viable

form of currency for some patrons,” he said.

Buckleys Entertainment Centre CEO Michael

Tonks meanwhile believes it’s all about making gaming rooms more user-friendly, creating

additional privacy, and making the space more comfortable, such as with new stools that are light enough to be moved around easily.

“They also want the bells and whistles, so

they want the free coffee, but they also want access to good quality meals at a reasonable

price that is consistent with quality and portion size,” he added.

“They come to these venues because we’re a

destination venue … the thing with us is we’re

entertaining the whole family to what we see as best practice.”

One of the features Buckleys has introduced

to its recently refurbished gaming room is two

swanky lounge rooms that can accommodate up to 15 people each.

“Why they’re there is a two-fold reason. The

first is it’s where people can sit down, have a

The other key consideration for Tonks was

making sure the club’s refreshed gaming room

did not appear like the average “cookie-cutter” gaming room.

“Although we had state-of-the-art advertising

glass of wine, have a cold beer before they play a

screens that looked good, and the previous

generally booked out, but people can go and sit

Now we’ve gone with the complete opposite with

bit of Keno. On Friday and Saturday nights, we’re there, have a meal and a couple of beers. It’s just a little more casual than the formal dining room we have,” he said.

“From a business point of view, I’m also

attracting more people closer to the poker machines to obviously improve business and revenue.”

52 / Club Management

gaming room was fresh, it was neat, it was tidy.

autumn tones and fresh finishes. I think it’s more of a warm feeling but still very modern.”

As a result of these additional touches, Tonks

highlights Buckleys has seen a 12 per cent uplift in gaming since the renovation in November.

“To hear people say this looks absolutely

fabulous to me is the reward.”

“We’ve created an

inviting, light, and airy ambience,

departing from

the typical dark gaming room aesthetic.”

Shane Barton-Ancliffe, general manager of Murray Bridge Club

Recognize and Analyze Is this patron . . .

a member?

old enough? here often?

self-excluded?

banned?

Automate security alerts with face recognition Cognitec’s FaceVACS-VideoScan technology scans faces of visitors, compares them to image galleries, and instantly alerts security staff to known persons.

The software also performs anonymous facial analysis to detect underage visitors, count individuals and visits, estimate age ranges, and track people flow.

Our Australian team works with you to design the system architecture, install the right cameras, and implement work flows and best practices.

Talk to us about your face recognition needs and ideas at the Australasian Hospitality Expo (AHG), and the Australasian Gaming Expo (AGE)!

Cognitec is the only company worldwide that has worked exclusively on face recognition technology since its inception in 2002. www.cognitec.com | sales@cognite.com

COLUMN / ESG

Navigating the landscape of ESG reporting With ESG reporting expectations rising, ESG Impact managing director James Cronan shares how club operators can get on top of it by engaging the right people and technologies.

THE LANDSCAPE OF Australia’s clubs sector is undergoing a

notable shift, driven by the increasing focus on Environmental, Social, and Governance (ESG) reporting. This shift is primarily

clubs are already experiencing limitations in accessing funding for

development projects due to their inability to meet these expectations.

Developing an authentic ESG report that meets the

propelled by evolving regulations, particularly in relation to

expectations of the Australian market is a time-intensive process,

awareness and demand for ESG reporting among stakeholders.

benefits for clubs are significant, including an enhanced social

climate-related financial disclosure legislation, as well as a growing Many larger clubs across Australia started their ESG strategy

and reporting journey over the past three years, often prompted by questions from their bank, directly from members or with a proactive board of directors.

With gaming regulation becoming a key focal point for

often taking over two years to complete. However, the potential license to operate, a stronger sense of purpose within the

community, and improved staff engagement with the club’s mission, vision, and values.

Understanding ESG reporting expectations

policymakers and local authorities, clubs are now turning to

Adhering to stringent environmental standards, managing

These reports aim to showcase the economic and social benefits

governance structures pose significant challenges. Balancing

ESG reporting, particularly in the form of Social Impact Reports. that local communities derive from clubs, highlighting what they would miss out on if the industry ceased to exist. Contrary to

common misconceptions within the industry, ESG encompasses

more than just environmental sustainability, with the social and

governance aspects arguably holding greater significance within the clubs sector.

The ESG reporting expectations are coming faster to clubs

due to the perceived high-risk nature of the industry to external stakeholders. By 2026/2027 all large clubs will face mandatory

ESG reporting requirements (noting the expected approval of draft

legislation); this will increase some overheads with additional data required covering carbon emissions, human resources policies, governance procedures and climate change risks.

In anticipation of these requirements, it is imperative for club

executives to engage with their financial institutions and insurers to understand their expectations regarding ESG reporting. Some 54 / Club Management

community impact, and maintaining transparent and ethical financial viability with these heightened ESG requirements adds complexity to club operations, calling for innovative

strategies to ensure compliance without compromising the

core offering, services and experiences the club can offer to members and the community.

Good ESG performance includes:

• Modern Slavery and Human Rights assessments in the supply chain reporting

• Measuring of Greenhouse Gas Emissions

• Strong governance in the form of policies and procedures • Human Resources

• Occupational Health & Safety

• Compliance and Risk Management • Environmental Management

• Data Privacy and Cyber Security • Staff training

COLUMN / ESG

EXPECTED CLUB

EMPLOYEES

CONSOLIDATED

CONSOLIDATED

CATEGORIES

(FTE)

GROSS ASSETS

REVENUE

BEST ESG REPORTING SOLUTION

TIMELINE TO DEVELOP ESG REPORTING

Develop ESG Strategy (18-month Large

>100

>$25M AUD

>$50M AUD

program) ESG Reporting (12-month program)

2.5 years

Mandatory Reporting FY26-27 Medium

>25

>$10M AUD

>$15M AUD

Small

>10

>$1M AUD

>$2M AUD

• Incorporation of ESG into Risk and Audit Committee

• Transition to a low-carbon economy by implementing

energy efficiency upgrades, better waste management and water management

• Climate change risk assessments (flood, fire, heatwaves and storms) • Imbedding sustainable design and construction into new

development projects, or property management processes

• Efficient resource use, working with suppliers and the community to create a business model that consumes less, integrates circular economy principles and produces less waste

The ESG reporting expectations will vary depending on a club’s size. An outline of the best approach for each club category is outlined above.

Implementing effective ESG strategies Although not mandatory, small clubs are also commencing their ESG reporting journey. This has helped differentiate their clubs from competitors, connect to younger generations and assist

Develop ESG Strategy

2 years

ESG Software FY27 ESG Software FY 2028

18 months

Challenges and opportunities By proactively addressing environmental impact, social governance, and regulatory compliance risks, clubs can enhance their resilience

and succession planning. In many instances engaging a consultancy or auditing firm may be out of reach or too costly. ESG software is a crucial tool for clubs seeking to navigate the intricate landscape of ESG reporting, since reliable data management is key to

maintaining a high level of ESG performance. It helps businesses

monitor, manage, and report on their performance across various

ESG criteria, including energy efficiency, waste management, energy metering, water metering, supply chain management, employee well-being, community engagement, and ethical governance.

A number of software solutions have recently come to the market

to help smaller businesses commence and report on a range of ESG topics. This helps clubs to mitigate risks, reduce costs, and drive

operational efficiency, as ESG software is designed to identify the risk in your organisation, before it becomes a problem.

With ESG software, some of the process from start to finish is

in recruitment.

automated, thus saving valuable time and effort, and reducing

critical milestones:

through desktop or applications. It enables organisations to track

An effective ESG strategy can be achieved/designed over three

1. Laying down the groundwork – ESG strategy establishment, ESG stewardship and project ideation.

2. Pathway to reporting – Enhanced reporting, public disclosure and transparency.

3. Continuous Improvement – Meet goals and targets, advance KPIs, and seek innovation.

the risk of human error. Data is collected either from users

their progress, identify areas for improvement, and demonstrate their commitment to sustainability to customers, investors, and other stakeholders

The cost of ESG software can vary widely, from a few hundred

dollars to several thousand dollars. The cost will depend on the features of the program, the size of your organisation, and how much customisation you need.

In conclusion, navigating the ESG landscape presents both

challenges and opportunities for Australian clubs. By embracing View a checklist of your club’s ESG obligations and how to action them by scanning the QR code.

the principles of environmental stewardship, social responsibility, and transparent governance, clubs can not only meet regulatory requirements but also drive long-term value creation for their members and the community. With the right strategies and

technologies in place, clubs can embark on a journey towards

sustainable growth, resilience, and societal impact, ensuring a brighter future for generations to come.

Autumn 2024 / 55

FEATURE / Renovation

56 / Club Management

FEATURE / Renovation

Toongabbie Sports and Bowling Club revels in club refresh Versatile function spaces and an alfresco dining area are just some of the new additions to the Western Sydney club, writes Aimee Chanthadavong.

SINCE IT WAS established in 1958, Toongabbie Sports and Bowling Club has undergone several renovations – it’s no longer the white fibro building it once was. These days the clubhouse features a brick exterior, a large bistro area, and well-kept bowling greens.

Following its latest round of renovation that was completed last November, the club is now

also home to an expanded alfresco dining area, a refurbished TAB lounge, a sports terrace,

versatile function spaces, a new outdoor children’s play area, and an expanded gaming room.

Making room With the help of Fugen Constructions, the club expanded its footprint by 30 per cent from 1,500sqm to 2,000sqm to make way for the additional facilities. According to Andrew

Lauridsen, CEO of Toongabbie Sports Club, the decision to expand was spurred by the growing number of patrons.

“Coming out of Covid we were seeing increases of 50 per cent to 100 per cent [in capacity]

with catering, gaming and some social spaces being full at peak times, hence the need for more floor space,” he said.

Lauridsen added the other factor that drove the club’s decision to renovate was the local

community. He pointed out how it became more obvious that during and after the pandemic the club’s members and guests were after more space to socialise.

“The club has been designed to enable us to better address the needs of our community,

which is increasingly a mix of higher density living that need spaces for social gatherings not suited to apartment living,” he said.

He further explained the club was becoming a popular option for local families to host special

events, except the club’s existing function rooms were not suitable to cater for those events.

“Christenings, baptisms, birthdays, all those things, they needed a space to go. We do have a

large function space but it’s for about 180 people, but all of our enquiries were coming in at 40, 50, 60, 70. So, putting an event into a room that size isn’t efficient for us, but it’s also not great for the customer because you just don’t have enough people to fill the space and they just lose the atmosphere,” explained Lauridsen.

“The extra spaces that we’ve built are multipurpose rooms, so they can be partitioned off.

Patrons can book it as one room that can hold up to 80 people, otherwise, it can be split off into three lots of twenties, or three lots of thirties, plus the alfresco area.”

To reflect the new function spaces, the club has updated its catering menus, which are now

more vegetarian- and halal-friendly.

Autumn 2024 / 57

FEATURE / Renovation

“With those smaller numbers, it’s not as appropriate to offer a buffet-type setting. It’s

just too much,” Lauridsen said.

“We’re now offering finger food and hors d’oeuvres as part of the selection. The food

is also a bit more in line with the diet of patrons who are hoping to use those spaces.”

Hard work pays off But the club was not always this successful.

Lauridsen admitted that before 2019, the club was “flagging”. He explained

it was the initial reason the club engaged Fugen Constructions for a refresh in

2019. During that engagement, Fugen helped the club install new carpet and tiled

flooring, bespoke joinery, external heaters and a cool misting system, and upgraded its gaming area and servery.

“Our initial refurbishment in 2019 saw us introduce some outdoor spaces and then

Covid happened, and we took up those temporary options that were available,” he said.

“We also spaced out our gaming room in mid-2020 when we reopened to suit Covid.

Our customers seem to have liked it, so we’ve gravitated towards that same sort of feeling for the rest of the business as well.”

All of the club’s refurbishment and expansion work, however, is paying dividends.

Lauridsen highlighted that since the initial refresh in 2019, club membership numbers have increased by 73 per cent in four years from 7,230 to 12,500.

“December provided the club its best food, beverage and functions trading on

record,” he said. “January also performed stronger than previous years. We have a strong belief the club will continue to appeal to our local community.”

There’s no doubt that this latest update will be the club’s last. “Our membership

has grown by 5,000 over the last few years. If that continues and if we’re hitting full occupancy again, we’d need to look at expanding again,” Lauridsen said

“We do have bigger plans, but that’s for five to 10 years down the track.”

58 / Club Management

COMMERCIAL ICE MAKERS | REFRIGERATION

NEW BUYING GUIDE CALCULATOR

CHOOSING THE RIGHT ICE MAKER MADE EASY Check it out on our website!

hoshizaki.com.au

Scan the QR Code for the full range

FEATURE / Redevelopment

New century,

new look Belmont 16s Sailing Club’s Centenary Project is complete, transforming the Lake Macquarie club during its 100-year celebrations.

SET ON LAKE Macquarie in the Hunter region

Smooth sailing

celebrated 100 years of operations in 2022.

mark a new era for its maritime excellence. The

of New South Wales, Belmont 16s Sailing Club

Significant upgrades to the club’s sailing facilities

Besides anniversary celebrations, the club also

club now boasts state-of-the-art race control,

kicked off the Centenary Project that year,

upgrading all of the dining outlets, reconfiguring and enhancing the first-floor function facilities and adding a rooftop bar. A contemporary

restaurant, was also added to anchor and elevate

advancements reaffirm the club’s commitment to sailing excellence and its role as a beacon in the sailing community.

One of Belmont 16s Sailing Club’s ongoing

the club’s F&B offer.

commitments is the almost three decades of

was staged over 18 months, with all works

enables people with physical and intellectual

To minimise disruption, the redevelopment

on the project complete at the end of 2023.

The $20m project was overseen by Altis Architecture, with construction by local construction firm Graph Building.

“It was important to us to use locally based

contractors and subcontractors [for] our Club,

[as] we recognise that reinjecting into the local

business economy, where our member base works and lives is vital,” stated CEO Scott Williams.

60 / Club Management

training rooms, and regatta office space. These

support to the Sailiablity organisation that disabilities to enjoy the sport of sailing.

Sailability operates adjacent to the club four days per week for 48 weeks of the year and

provides a sense of achievement, satisfaction and respite to the many people who use

this valuable and unique service. Belmont

16s Sailing Club has provided the necessary

facilities and funding for this volunteer-run community program.

FEATURE / Redevelopment

“Belmont 16s has always been a cornerstone

of sailing and community spirit. The Centenary Project is not just a redevelopment; it’s

a renaissance. It’s a tribute to our sailing

heritage and a bold stride towards the future,” stated Williams.

“Our enhanced facilities and renewed brand

reflect our commitment to excellence and our

dedication to the community we so proudly serve.”

New branding Besides the physical update, the Centenary Project also included a refresh of the club’s branding

identity, including a return to the full name of

Belmont 16s Sailing Club. Previously shortened version of the name had been used frequently.

The club’s logo was also redesigned logo to

include a contemporary rendition of its original burgee flag, symbolising both the club’s proud sailing history and its progressive vision.

Belmont 16s Sailing Club’s new brand colours

are inspired by the original palette from 1922

and are blended with the natural hues of the Lake Macquarie environment. This fusion of

history and nature embodies the club’s essence

and its deep connection to the local community and its surroundings.

The last step in the rebranding exercise was

new uniforms for the club’s more than 200

employees, with a contemporary nautical feel.

Martha, Martha, Martha At the heart of the redevelopment was the launch of Martha Drink and Dine, a sophisticated dining and cocktail experience on the club’s first level.

This sophisticated space offers panoramic water views, melding modern luxury with the club’s

nautical essence, with the name in honour of the vessel that first British vessel that entered Lake Macquarie in 1800.

The 120-seat venue features a restaurant, bar

area, and outdoor terrace with breathtaking water views across the lake.

The contemporary coastal design of Martha

These improvements have not only

filled a crucial gap in our services but

also raised the bar, quickly becoming a local dining destination.

Scott Williams, CEO

Autumn 2024 / 61

FEATURE / Redevelopment

and the club’s other spaces was overseen by

Altis Architecture, with construction by local construction firm Graph Building.

Martha’s stylish yet casual interior pays

homage to its lakeside setting with dawn pastel tones, sandy beige, and sage green, accented

by timber elements. The pièce de résistance is Martha’s cocktail bar adorned in pink tiles.

Prior to opening, food and beverage manager

Joel Simmons said: “Martha is set to be an incredible new dining destination on Lake

Macquarie for locals and visitors to the region.

with honey cinnamon crackers.

The Centenary Project at Belmont 16s Sailing

Our front- and back-of-house teams are a bunch

Clubs was completed in time for Lake Macquarie

extremely passionate about service, and together

the summer, and Williams said that the all

of seasoned hospitality professionals that are will bring a seamless and memorable dining experience for our guests.”

Newly appointed Martha chef, Tyler Rolfe,

is serving a Mediterranean-inspired menu that

residents and visitors to enjoy the club over

aspects have been well received, with Martha

in particular being a new favourite spot in the revamped club.

“Following the rollout of our Club’s

is centred around the restaurant’s state of the

renovations, we’ve received exceptional feedback

method that imparts subtle, smoky flavours from

to level one with the addition of Martha Drink

art European Mibrasa ovens - a unique culinary cooking over high temperatures and hot coals.

Entree highlights include: Cast iron cooked

halloumi with pickled cumquat and honey

drizzle; chargrilled split prawns with Pukara

Estate lemon and dill olive oil; and coal-roasedt

cooled beef carpaccio with pistachio tarator, goats feta, cranberry and toasted buckwheat.

Mains include: Riverina rack of lamb, and

Great Southern Pinnacle pasture-fed scotch fillet; alongside desserts such as S’mores with toasted 62 / Club Management

house-made marshmallow, belgian chocolate

from members, especially regarding the upgrades and Dine. These improvements have not only filled a crucial gap in our services but also

raised the bar, quickly becoming a local dining destination,” said Williams.

“The modernisation and upgrades completed

with our Centenary Project have enhanced the overall experience and significantly boosted membership interest, particularly from

demographics where our presence was previously softer.”

Our Authentic Sourdough Range

HAND-CRAFTED

900g, 4 per carton Code 9086

600g, 8 per carton Code 9083

WITH CARE

Starting with a sourdough culture that’s been nurtured for over 15 years, our dough is fermented for 24 hours before being lovingly hand-moulded by artisan bakers and baked to perfection. Ideal for cafe breakfasts or rustic sandwiches.

900g, 4 per carton Code 9084

900g, 4 per carton Code 9127

AVAILABLE NATIONALLY

FREEZER TO TABLE CONVENIENCE

12 MONTHS FROZEN SHELF LIFE

TO PLACE AN ORDER, CONTACT YOUR LOCAL DISTRIBUTOR OR LOCATE ONE @ TIPTOP-FOODSERVICE.COM.AU © Registered trade marks of George Weston Foods Limited. All rights reserved.

Scan for more info

FEATURE / Diversification

Kandanga Country Club’s RV park

Roll on up More clubs are looking to diversify their offerings.

Aimee Chanthadavong investigates how some are turning their grounds into caravan parks.

CLUBS ARE ALWAYS being encouraged to invest in new business operations to diversify their

incomes. Plenty of clubs across the country at the

restaurant, and bar onsite.

“It’s a relatively small site and we’re actually

moment are expanding into the hotel and motel

overflowing,” said Kerr, pointing out how the RV

significant investment.

via the Spirt of Tasmania ferry terminal, which is

sector. Taking this approach, however, requires But then there are others – mostly based in

regional towns – that have taken a more low-key

and cost-effective approach by setting up caravan parks onsite.

It’s particularly timely given that people are

site has been a drawcard for travellers arriving only a 10-minute drive from the club.

“People get straight off the boat and can come

here,” he said.

Drawing in the crowds

increasingly choosing to explore Australia in

The decision to introduce an RV site to its

Association of Australia’s 2023 Caravanning and

Country Club too. It came soon after the club

a caravan. According to the Caravan Industry

Camping State of the Industry report, the caravan and camping sector earned a whopping $10.45 billion in 2022. This was a 42 per cent uplift compared to 2021.

It was this opportunity that motivated

Tasmania’s Devonport Country Club to open an onsite RV park in November.

“It brings people in and it’s additional

revenue for us,” said Brett Kerr, Devonport Country Club manager.

The club transformed an unused part of

grounds was an easy decision for Kandanga

grounds were damaged by floods and noticed

from time-to-time bowlers would park up their caravans at the club.

“After that [in 2017] we realised we could do

something about it. Eventually, we put in some

power outside, and then we added more to the site,” Kandanga Country Club manager and

treasurer Julie Worth said. There are now 18

powered and five unpowered sites at Kandanga Country Club.

According to Worth, the club has shifted its

its grounds that can accommodate up to 20

strategy to focus on “finding 363 reasons for

extensive, the club charges caravaners an

open six nights a week and regularly hosting

caravaners at one time. While it’s nothing

affordable $10 a night to park onsite, while

offering access to a game or two of bowls or croquet and bathrooms. Shower facilities at

the club can be used for a $2 fee. There’s also 64 / Club Management

an 18-hole golf course, indoor golf simulator,

people to come to our club”, including staying events, whether it’s a bowls competition or a seafood extravaganza.

“The beauty with the RV site is that when people

know there are events on in advance, they come

FEATURE / Diversification

and book for the weekend. They’ll come to have a couple of drinks and then we’ll gently nudge

them out the door and they’re safe,” said Worth.

She pointed out how in September there’ll

be a four-day weekend event for the club’s

75th anniversary and spaces at the RV site are already booked out. The club also regularly sees large groups come through including

Campervan and Motorhome Club Australia, car clubs and motorbike clubs.

“They’ll come in with 25 vans, utilise the

building through the day so they can have their meetings, and then they’ll have food and music at night,” Worth said.

Worth added the compliments the club

has received about its RV site have been extremely positive.

“People feel safe in our environment. They

just feel welcome, and they do make it feel like

Photo courtesy of Devonport Country Club

home,” she said.

“At night, we close at about 9pm but we’ve

got outside sitting and they’ll just sit outside and play cards.”

Revenue raiser It’s a similar story at Kerang Golf and Bowls Club in northern Victoria with the club’s

president Peter Jones saying that having the RV site has been a great means of revenue raising for the club.

“We collect around $6,000 to $7,000 a year,”

he said.

“People quite often come into the club rooms

in the evenings. We’re not a full-time club so we open the bar between 5pm to 7pm, and

quite often we get people come in here and

have a few a drinks so that helps our finances because every drink we sell the club makes a bit out of it.”

Kerang Golf and Bowls Club’s RV site is a welcomed revenue raiser

Flooding at Kandanga Country Club

Caravaners are also encouraged to have a

game of golf or bowls, too.

“It’s been a big help. It helps to fill in the

gaps with our revenue,” he said.

He said how diversification is increasingly

becoming important for clubs like Kerang.

“It is important because the cost is always

increasing, and we’ve got to pay a greens

keeper so that cost is always there. Cost is

always increasing for chemicals, spray, and

machinery. It helps fund those types of things to keep the club going.”

Autumn 2024 / 65

Q&A / Cooper Lubeck

Q&A Cooper Lubeck is not only one of the

newest board members of the Seymour Racing Club, he’s also the youngest at only 23 years old.

Cooper Lubeck might only be getting started, but he’s ready to put in the hard work to help Seymour Racing Club return to its former glory.

What was your first job?

I began my plumbing apprenticeship at the start of 2017 with Lubeck Plumbing

[that’s owned by my father, Kelvin Lubeck]. I’m still currently working there as a fully qualified plumber.

How did you land the role as a Seymour Racing Club board member?

I put my name down for a board position after I spoke to the CEO Chris Martin

about the club. He told me they were going to run an election for three positions.

Unfortunately, I missed out by one spot. But thankfully for myself, another board

member stepped down at the start of February, and that’s how I ended up getting on the board.

What drew you to becoming a board member?

CEO Chris Martin and the team have been doing a fantastic job since the track

redevelopment, and just seeing the passion they have to get the race club back to where it was made me want to be a part of it.

What do you hope to achieve in this role?

My main goal is to help get membership numbers up and to make the Seymour

Cooper Lubeck

Seymour Racing Club board member

Racecourse the premier country track throughout Victoria.

What do you expect will be some of your biggest challenges?

It would have to be my youth. Although I know most of the board members

well on a personal level, this is different as it is business, so gaining their trust

and respect on a different type of level will be a difficult but exciting challenge.

What is your favourite thing about the racing industry?

My favourite part of the racing industry would have to be breeding and seeing the young foals grow up and gallop around the paddocks.

How do you spend time outside of being on the board at Seymour Racing Club?

I am a sports fanatic and will watch about anything, so when I’m not watching sports on TV or live, I’m playing footy for the Seymour Lions in the winter and

running for the Kelfit track squad in the Victorian Athletic League. I am also an average golfer who loves to play on a night after work or Sunday morning.

What advice would you give to other young people looking to join the board of a club?

Just go for it. Put your hand up and say you want to do it. No matter what you are into, if you are passionate about it, people will notice and will help you achieve getting the position.

66 / Club Management

100% MANUFACTURED IN ITALY, DISTRIBUTED IN AUSTRALIA EXCLUSIVELY BY STODDART

UNDERCOUNTER GLASSWASHERS UNDERCOUNTER DISHWASHERS HOOD-TYPE DISHWASHERS HOOD-TYPE DISHWASHERS WITH ESD XL HOOD-TYPE DISHWASHERS XL HOOD-TYPE DISHWASHERS WITH ESD

INTUITIVE E-MANAGEMENT CONTROLLER

AUTOMATIC SELF CLEANING

SELF-ANALYSIS SYSTEM

ENERGY SAVING GREEN FUNCTION

4 WASH PROGRAMMES

STAINLESS STEEL WASH ARMS

HEAVY-DUTY CONSTRUCTION

SOFT START FOR DELICATE ITEMS