Club Management Spring 2026

Vol.5 No.2 / Spring 2026

Vol.5 No.2 / Spring 2026

Spring

Awakening New looks, menus and offers from the clubs that keep innovating

PLUS: AML/CTF COMPLIANCE, OUTDOOR AREAS AND AWARDS SEASON

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WELCOME / Ed’s Note

Signing in

The sector is consistently looking for new ideas and new ways to engage their members and local communities.

IF YOU’RE A regular reader of the editor’s

to create new and exciting experiences. Read all

welcome letter, you probably would’ve expected

about it from p. 52.

to see Aimee’s headshot. Aimee has been an

Conversely, with no outdoor space and a

incredible steward of Club Management for the

membership that leans more towards corporates

last two years, but decided recently that it was

from across Sydney rather than a local residential

time for her to try her hand at something else.

community, Club York CEO Angus Rimmer has had

She’s been a real champion of the clubs sector. I

to bring new ways of thinking to operating the CBD

have really enjoyed working with her over the last

club, which you can read about from p. 26.

couple of years, and I wish her all the best in her future endeavours.

There’s also change when it comes to the food offerings at clubs as we prepare to welcome the

For me personally, it’s been a pleasure being

summer season. Culinary teams are gearing up to

back in the thick of clubland while we appoint

highlight everything from fresh seafood to fruit-

a new Club Management editor. Clubs continue

driven cocktails, with culinary professionals from

to diversify and pursue less traditional revenue

Phillip Island RSL, The Sunny and Carina Leagues

streams in an effort to stay relevant for their

revealing what patrons can expect from their

communities, both as a means to remain

summer menus.

commercially viable, but also to ensure that the

Across the sector, clubs continue to push the

local community has a true hub for all walks of life.

boundaries of what they can deliver for their

New ideas and diversification efforts can be

members and their communities, making it an

found throughout this issue of Club Management.

exciting time for the industry. We’ll continue to

Outdoor spaces can be a blank canvas, as

cover all the innovation here in these pages.

evidenced by both Griffith Leagues Club and

Clubs continue to push the boundaries of what they can deliver for their members and their communities.

Signing out.

Campbelltown Golf Club, which have taken two very different approaches when it comes to

Vanessa Cavasinni

transforming their outdoor areas. The former has

Managing Editor, Club Management

focused on creating different zones to ensure

vcavasinni@intermedia.com.au

versatility; while the latter has turned to technology

www.clubmanagement.com.au

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

Managing Editor: Vanessa Cavasinni vcavasinni@intermedia.com.au

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6 / Club Management

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CONTENTS / Spring

Spring 2026

42

Regulars

12 18

/ News Briefs: Club news from across the country. / The Foyer: The best new products on the market.

20

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

22 / On The Big Screen:

52

28 / Compliance:

As regulations evolve, clubs need to be on the ball when it comes to compliance.

32 / Technology:

The latest innovations to boost efficiency in the workplace.

52 / Outdoor Areas:

How to maximise the potential of outdoor spaces.

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

74 / Q&A:

Debbie Dickson on why there’s no typical day at The Ary Toukley.

Food And Beverage

42 / Summer Menus:

Clubs are preparing for the warmer season with fresh new dishes.

Features

In Focus

24 / CEO Profile:

40 / Best practice:

Angus Rimmer from Club York on his career in clubs.

Catering HQ announces two new partnerships.

60

Redevelopments

58 / The Hungarian Club:

A renovation has helped usher in a new chapter for the iconic Adelaide club.

60 / Loyal Bellingen Golf Club:

Experienced hospitality operators have given the golf club a new lease of life.

Events

64 / ClubsNSW C&C Awards: Clubs were acknowledged

for their connection to local communities.

68 / Hospitality NT Awards:

The Top End’s best operators have been announced.

70 / CCV Gala Awards:

More than 400 professionals celebrated Victoria’s clubs.

8 / Club Management

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AUSTRALIAN INGREDIENTS

Bring finals footy to your venue Finals footy is here — where the competition’s best will go head-to-head in search of premiership glory.

From the first bounce to the final whistle, Foxtel brings you every game before the Grand Final live with no ad-breaks during play.

2026 NRL Telstra Premiership Finals Series

2026 Toyota AFL Finals Series

Call 1300 761 056 or visit www.foxtel.com.au/venues for more information.

Foxtel licensed venues customers only.

Foxtel marks are used under licence by Foxtel Management Pty Ltd.

Expand your live sport offering with A new international sports package from beIN SPORTS is now available for commercial licensed venues through Foxtel Business.

With beIN SPORTS, you can round out your venue’s sports offering and attract fans of global competitions.

The beIN SPORTS 2026 line-up: L Every game from LaLiga, Serie A and the Bundesliga L Coverage of the English Football League, key Scottish Premiership matches and the Carabao Cup L International football through the UEFA Nations League L Year-round tennis from the ATP and WTA Tours, along with the Davis Cup and Billie Jean King Cup.

Expand your sport offering to attract new fans: L Broaden your live sport line-up beyond local competitions L Attract international football and tennis fans to your venue L Give customers more reasons to stay longer and return more often

Add beIN SPORTS to your existing Foxtel Business package or take out a standalone subscription.

This service is for commercial Australian licensed venue use only and may not be used with residential subscriptions. Channel lineup, competitions and broadcast rights may change.

In the ing in What’s happen tralia clubs across Aus

Lessons in customer service excellence from The Pillars’ GM Kieron Hunt LOCATED WITHIN ONE of Sydney’s most distinguished heritage

understanding people beyond the immediate interaction.

buildings in the city’s luxury retail precinct and neighbouring

“I think for us at [The Pillars] it’s the ability to go beyond the

financial district, The Pillars opened in 2025 and has quickly

experience within the club itself. Our team works very closely with

become known for its distinctive blend of refined hospitality,

our members to understand what their needs and necessities are

curated programming, and discreet, high-level networking.

beyond just the transactional interactions they have with us.

Kieron Hunt joined The Pillars as general manager in early 2026, bringing more than 25 years of leadership experience across some of the world’s most respected luxury hospitality institutions, including

“Great experiences go beyond the actual process of that experience,” he said.

With operators continuing to navigate rising costs and changing

The Peninsula Hotels, The Murray Hong Kong, Shangri-La Group,

customer expectations, Hunt believes technology, particularly

InterContinental Hotels Group, Hilton and Ovolo Hotels. Most

artificial intelligence, will play an increasingly important role in

recently, Hunt worked within the Walker Group portfolio, including

improving efficiency.

leadership secondments at Kokomo Private Island, Fiji.

“Every industry is using AI very differently. We’ve got a very small

Speaking at HospoNEXT, a new event by Food and Beverage

footprint of a team and we’re a club that literally just moved into our

Media at Hyatt Regency Sydney in July, Hunt drew on his extensive

second year, so you have to be smart with where costs are applied.

hospitality background to discuss the key ingredients behind

Now, with AI, it’s about understanding how it can make you more

customer service excellence, from finding the right people to

efficient across those resources.”

leveraging technology while maintaining human connection.

For Hunt, building the right team means looking beyond technical capability and identifying people who have the emotional

While AI continues to transform industries, Hunt believes that human connection remains central to hospitality.

“Having come from an industry of people delivering experiences,

intelligence to connect with others, anticipate needs, and create

I still think there’s a tremendous need for people in the hospitality

memorable experiences.

space. I think it’s all about using AI to generate information very

“I think it’s difficult for everyone to find talent in the market today. Bringing my experience from the hotel sector, we’ve gone

quickly and very efficiently.

“We use AI and algorithms to identify what our members’ needs

through many different formats of aptitude testing and all those

are on a daily basis. We use AI for back-of-house programs...and

other wonderful things people have tried to identify the right

processes that would traditionally require manual input. A lot of that

talent. Ultimately, we look at both the IQ and EQ aspects. I prefer

has now been streamlined into more effortless processes today. But

the EQ over the IQ, only because so much of what we do is about

take nothing away, we still need that human transaction.”

conversation, it’s about creating spaces, and it’s about the ability to anticipate,” he told HospoNEXT delegates.

“A lot of the skills required in hospitality can be developed through

When asked what operators could do immediately to elevate the guest experience, Hunt identified anticipation as one of the most important — and challenging — skills.

effective training, but EQ is something that is very difficult to teach.

“In this market, the ability to anticipate is the hardest part. A lot of

So, the people we bring together have that important element, along

what we do on a day-to-day basis is look at, or try to anticipate, what

with an appetite for individual growth.

tomorrow looks like. What are the needs of our members?

“We’ve built a great community of individuals who are professional

“The market is obviously throwing out quite a lot of variables on

and perform at the highest level, and we want to recruit people who

a day-to-day basis, so it’s about being very strategic, being very

are aligned very closely with that culture and those values.”

tactical, and trying to be anticipatory, which is not always easy in this

According to Hunt, the difference between a good customer experience and a truly memorable one comes down to 12 / Club Management

market. But we certainly commit a lot of time to that ability to forecast the business and plan for those variables.”

NEWS

AGE draws record crowds in Sydney THE AUSTRALASIAN GAMING EXPO 2026 took place at the ICC Sydney last month, with the event drawing big numbers from 11–13 August. A record 8,815 attendees visited the expo, marking an increase of over 10 per cent compared to the 2025 event. The number of participants also rose, totalling 221 exhibitors across 19,000sqm of show floorspace.

“AGE 2026 has been our best-attended show in recent years, and the growth we saw across every single day tells you everything about where this industry is heading,” said Gaming Technologies Association CEO Jinesh Patel.

“Whether it’s the technology on the floor, or the calibre of the presentations and conversations happening at Seminar Central, this event continues to prove itself as the industry’s product and thought leader.”

The event showcased the latest innovations in technology, hospitality solutions, venue services and compliance for club, pub and casino operations. The event hosted Seminar Central for the first time, which saw industry leaders take the stage to discuss topics such as managing multi-generational teams as well as a gaming forecast panel and a Q&A with Arthur Laundy AM of Laundy Hotels.

The Global Gaming Women Breakfast and Leadership panel also took place alongside a Regulation Round-up session covering AML/CTF reform, EGM and QCom compliance. Standout exhibitors were acknowledged by the AGE Annual Stand Awards. American Beverage Marketers received the Best Shell Scheme Stand, with RDM Pizza receiving the Steve Cowan Memorial Award for Innovation, which recognises a standout contribution to the show.

The AGE will return to ICC Sydney next year from 10–12 August.

Spring 2026 / 13

NEWS

NSW Government announces major gaming reform tranche THE MINNS GOVERNMENT has announced the latest tranche of gaming reforms for New South Wales, including mandatory facial recognition technology and a statewide self-exclusion register.

Photo credit: iStock/Welcomia

The tranche of reforms, known as the NSW Gaming Reform package, include a statewide exclusion register with mandatory

the necessary infrastructure to facilitate future account-based play.

facial recognition technology (FRT) at the entry of gaming rooms,

Account-based play is a model that enables a person to use a

a third‑party exclusion scheme in hotels and clubs, an increased

registered account to play a poker machine, rather than gambling

forfeiture rate of one in two gaming machines (up from one in three),

anonymously. However, a significant proportion of gaming machine

and the end of VIP programs related to gaming.

infrastructure relies on legacy technology.

It will also ban gambling advertising on all NSW Government and

The government will upgrade the Centralised Monitoring System

council-owned assets, ban unsolicited direct marketing to potential

(CMS) over the next two years to allow for a transition to this

customers, and establish a state-based strategy to reduce online

technology, which would better allow venues to enable account-

gambling harm.

based play at their discretion.

“The Minns Labor government is introducing wide-ranging reforms

The NSW Gaming Reform package will also strengthen

to help combat gambling harm across the state,” stated Minister for

protections against harmful gambling advertising and marketing,

Gaming and Racing David Harris. “These are common-sense reforms

including banning VIP programs linked to gaming, prohibiting

that have been developed alongside industry, harm-minimisation

gambling advertising on NSW Government and council-owned

groups, stakeholders and privacy experts to address gambling harm

assets, and address unwanted direct marketing by outlawing betting

while supporting the industry and protecting the livelihoods of the

service providers to market directly to people via calls, email or text

many people it employs.”

messages without receiving their express consent in advance.

For the first time in NSW, people who choose to exclude themselves

New transparency requirements will apply to gambling promotions

from gambling will be able to do so through a single statewide register

by affiliates and social media influencers, alongside restrictions on

covering every hotel and club with gaming machines.

commissions linked to higher-risk gambling products.

Currently in NSW, people can enter into a voluntary self-exclusion

The Government will commit to developing a NSW strategy to

agreement to ban themselves from the gaming areas of certain hotels

reduce online gambling harm and strengthen enforcement against

and clubs or from the entire venue. However, the enforcement of this is

betting providers and illegal gambling platforms, with new offences,

largely left up to individual venues and staff to monitor compliance.

tougher penalties and stronger regulatory powers.

In a significant change, the new NSW Statewide Exclusion

The suite of reforms has been developed in response to issues

Register will replace this system with a single statewide framework

raised in a number of key reports including the Roadmap for Gaming

backed by mandatory facial recognition technology at the entry

Reform, prepared by the Independent Panel for Gaming Reform, the

of gaming rooms, meaning when someone decides to exclude

Crime Commission Inquiry into Money Laundering via Electronic

themselves, the exclusion can follow them from venue to venue. It will

Gaming Machines in hotels and clubs, and consultation with

also support NSW Police efforts to prevent gaming machines being

stakeholders and the broader community.

used for money laundering and other criminal activity.

Currently, NSW has around 87,000 EGMs across roughly 2,100

The Minns Labor Government is investing $95.2 million over four years to fund this next tranche of reforms, sourced by the money

clubs and pubs. While the number of gaming machine entitlements

remaining in the $100 million gambling harm minimisation fund and an

has steadily declined over the past three years, the new reforms will

increase in licence fees for clubs and hotels with gaming machines.

accelerate that permanent reduction.

The NSW Government will increase the forfeiture rate when gaming machine entitlements are traded from one in three to one in two. It will also introduce a new ‘sinking cap’, so the statewide

The NSW Government will also work with industry to support hotels and clubs to diversify their hospitality, events and live entertainment offerings to reduce their reliance on gaming machine revenue.

“By combining new technology, stronger exclusion tools,

cap falls as entitlements are removed from circulation and tighten

strengthened regulation and increased funding for harm reduction,

existing exemptions that allowed entitlements to be transferred

we are building a safer system for the future,” stated Minister Harris.

without forfeiture, while giving venues the option to voluntarily

“Our government will continually explore and implement emerging

cancel their entitlements.

technology to ensure NSW has the most up-to-date safety measures

As part of a staged approach, the government will put in place 14 / Club Management

available built into our gambling industry.”

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NEWS

Inaugural Clubs Tasmania Awards celebrate community champions THE INAUGURAL CLUBS Tasmania Awards have recognised clubs, coaches, volunteers and community organisations for their contribution to communities across Tasmania.

Awards were presented across 16 categories, celebrating excellence in sporting and community clubs, volunteer service, coaching, inclusion, and the advancement of women and girls in sport.

Clubs Tasmania Project Manager Tom Darke said the awards highlighted the strength, diversity and impact of Tasmania’s club sector.

“Clubs play an incredibly important role in communities right

Darke said Carr embodied the contribution the inaugural awards had been created to recognise.

“Christine’s contribution over 20 years is an outstanding example of the difference one person can make to their club, their sport and their wider community,” Darke said.

“She has been a leader, a volunteer and a driving force for greater participation, particularly creating opportunities for women and girls that simply weren’t there before.

“But what really stands out is the consistency of that contribution.

across Tasmania, but they don’t exist without the people who put

Christine continues to give her time because she genuinely cares

their hand up and give their time,” he said.

about community sport and the people involved in it, and she is an

“The quality of nominations we received highlighted just how much work is happening within clubs across the state, much of it quietly and without any expectation of recognition.”

The night’s highest honour, the Sports Minister’s Award, was presented to Christine Carr in recognition of her outstanding contribution to community sport, particularly through football and cricket.

A life member of both Claremont Football Club and Claremont Cricket Club, Carr made history as the Magpies first female football club president, serving from 2015 to 2020.

In 2017, she helped establish the club’s first women’s team, a program which has since grown to include senior, under-18 and

incredibly deserving recipient of the Sports Minister’s Award.”

Carr spent 24 years on the Claremont Cricket Club committee, including 21 as Treasurer, and has served three years as Vice President since joining the Southern Football League in 2019. She continues in this role and is also Chair of the Community League.

Her contribution also extends beyond sport, including her involvement with the Muscular Dystrophy Board and recently coordinating a BreastScreen Tasmania luncheon which raised $32,000.

Darke said the awards provided an opportunity to recognise the people and organisations whose contributions extend far beyond the sporting field or clubhouse.

“To see such a broad range of clubs, sports, communities

Masters teams, and was that year named Tasmanian Football Woman

and individuals represented in our first year gives us a fantastic

of the Year for her contribution to growing female participation.

foundation for the Clubs Tasmania Awards into the future.”

16 / Club Management

NEWS

Award winners Sporting Association of the Year

Community Club of the year – Metro

Gold: Glenorchy Basketball Association

Gold: Australian Italian Club

Silver: South East Netball Association

Silver: Motor Yacht Club of Tasmania

Bronze: Northern Tasmania Junior Soccer Association; Masters

Bronze: Cremorne Bowls & Community Club

Swimming Tasmania

Sports Club of the Year – Regional

Coach of the Year Gold: Madi Baldock – Wynyard Gymnastics Club

Gold: Dover Golf Club Silver: Exeter Golf Club Bronze: Campania Football Club; Sheffield Football Club

Finalists: Haoran Tan – UTAS Table Tennis Club, Judy Peel – Equestrian Tasmania Coaching, Sue McDermott – Equestrian

Sports Club of the (Small) – Metro

Tasmanian Coaching, Tom Francis – Sorell Football Club, Trent

Gold: Kingborough Lions United Football Club

Moore – Clarence Football Club

Silver: Launceston United Football Club

Junior Sports Club Coach

Bronze: Dominoes Basketball Club; Devonport Pickleball Club

Gold: Clinton Scharvi – Southern Wolves Basketball Club

Sports Club of the Year (Large) – Metro

Finalists: Madi Baldock – Wynyard Gymnastics Club, Corey

Gold: Mowbray Golf Club

Bourke – East Coast Swans Football Club, Taylah Stanley –

Silver: The Royal Yacht Club of Tasmania

Eastern Shore Jets Netball Club, Matt McIver – Hobart Phoenix

Bronze: Claremont Golf Club

Basketball Club, James Nadler – Dominoes Basketball Club

Sports Club Volunteer of the Year

Junior Sports Club of the Year Gold: Dominoes Basketball Club

Gold: Matthew Wardell – Port Esperance Sailing Club

Silver: Clarence Football Club

Finalists: Lorna Barrett – Kingborough Lions United Football

Bronze: Eastern Shore Jets Netball Club

Club, Bruce Reeves – Scamander Sports & Community Club, Jye White – Sandford Cricket Club Rachael Young – Eastern Shore Jets Netball Club, Greg Williams – Poatina Golf Club

Community Club Volunteer of the Year Gold: Sue Clark – Exeter Golf Club Finalists: Bec Sweetman – Burnie Rugby Club, Richard Hodgens – Montagu Bay Cricket Club, Steven Reeve – Franklin Bowls Club, Mario Sorrentino – Motor Yacht Club of Tasmania, Toni Cowle – Woodsdale Football Club

RSL & Ex-Services Volunteer Gold: Nick Murname – Claremont RSL Club Finalists: Peter Dane – Lenah Valley RSL Club, Deborah Raspin – Maydena RSL Club, Richard Marriott – Maydena RSL Club

Community Club of the Year – Regional Gold: Bridport Ex Services Bowls & Community Club Silver: Bruny Island Bowls & Community Club Bronze: Port Esperance Sailing Club

RSL & Ex Services Club of the Year Gold: Lenah Valley RSL Club Silver: Claremont RSL Club; Kingston Beach RSL Club Bronze: Dover RSL Club

Inclusive Club of the Year Gold: Hobart Out Tennis Silver: Mowbray Golf Club; Eastern Shore Jets Netball Club Bronze: Ignite Women Tasmania

Women and Girls Gold: Southern Wolves Basketball Association Silver: Kingborough Lions United Football Club Bronze: Clarence Football Club; Hobart Phoenix Basketball Association

The Sports Ministers Awards Gold: Christine Carr

Spring 2026 / 17

The Foyer d

Brand news an promotions

Adrenalen Media brings new revenue to sports bars Adrenalen Group has launched Adrenalen Media, Australia’s newest in-venue advertising network, designed to help pubs and clubs unlock a new revenue stream around the live sport they already broadcast.

Through the platform, Adrenalen Media gives operators a new way to monetise their existing assets — their screens and their customers — and sells premium digital out-ofhome (DOOH) advertising to both national brands and local sponsors.

Brands can appear on screen in two ways: through dynamic integrated LED billboard banner placements; or on dedicated digital screens positioned next to sports screens and throughout the venue.

Across both formats, advertising is integrated throughout live play, during breaks and either side of play, but never interrupting the game.

“Live sport is one of the biggest reasons people walk through the doors of pubs and clubs, and the crowds venues pull in on game day are audiences that advertisers already pay to reach. We think the venues creating that experience should finally share in the value their audiences generate,” stated Adrenalen CEO Mark Sturdy.

The Adrenalen Media screens carry a curated mix of the venue’s promotions and

ALTO Olives and Oasis Olives join forces ALTO Olives and Oasis Olives have merged to grow their brands. The union of the ALTO

content that supports watching, including live scores, stats and breaking sports news.

Paid advertising is then integrated within that mix, allowing venues to commercialise their audience without customers feeling like they are being advertised to. www.adrenalen.com.au

portfolio with Oasis Olives marks an exciting new stage in the evolution of ALTO, one of Australia’s most highly regarded olive product brands, loved for its award-winning extra virgin oils and table olives.

Oasis Olives Founder John Symington said: “There is a natural synergy in this collaboration and we are honoured to be entrusted with the ALTO legacy created by Robert Armstrong and his daughter Westerly Isbaih. Their passion and achievements are admired by many in the olive industry.

“The merger with ALTO Olives will provide a broader offering of olive oils and table olives into the foodservice and hospitality sectors, while maintaining the superior quality of the ALTO product range.”

ALTO Olives and Oasis Olives have collaborated for several years to create highquality oil blends, with the merger supporting the growth of ALTO Olives in the marketplace. www.alto-olives.com.au

The Boozy Scoop brings ‘adult indulgence’ to venues The Boozy Scoop is on a mission to completely disrupt Australia’s liquor and hospitality landscape with a brand-new craft category: Adult Indulgence.

The Boozy Scoop takes super-premium, artisanal ice cream that is churned with top-shelf spirits. The result? Rich, velvety, genuinely boozy treats designed for adults who want to upgrade their dessert game (or cocktail hour).

With consumers often looking for the ‘next big thing’ on night-out menus, venues and independent retailers are often left doing the heavy lifting. The Boozy Scoop gives bars, pubs and bottle shops a plug-and-play profit driver that bridges the gap between the bar and the kitchen, requiring zero prep, zero extra staff, and zero fuss.

The Boozy Scoop range consists of four flavours: Dark Choc Whisky gelato; Piña Colada ice cream; and Mango Margarita and Lemon Gin & Tonic sorbets. The range is available in high-margin 150ml single serves to 5L catering tubs. www.theboozyscoop.com

18 / Club Management

Shannon Bennett backs better burn care for commercial kitchens Sadie integrates with Square to capture phone orders Sadie, an AI receptionist built for the hospitality industry, has developed a new integration with Square, enabling venues to accept food orders and process payments entirely over the phone with no staff involvement.

Venues running Square as their point-ofsale can now connect Sadie as an always-on phone receptionist, handling incoming orders end-to-end, and routing payments through Square without a single staff member picking up the phone.

“Every missed call is a missed opportunity.

For hospitality venues already stretched on staffing, that’s revenue walking out the door before it even arrives. Sadie’s integration with Square closes that gap,” stated Steve Hutchinson, country manager, Sadie APAC. “Guests can call, order and pay entirely over the phone, completely automated. For the thousands of Square merchants running venues across Australia, this is a real step toward a front-of-house that works even when your team can’t.” www.heysadie.ai

Chef and restaurateur Shannon Bennett has backed a new Australian burn cream after trying the product first-hand in his own kitchens.

Launched by Pharma Apothecary and available direct to hospitality trade nationally, Bernie™ formulates zinc oxide (5.5%) in a stable emulsion base of rich oils, soothing minor burns on contact and supporting skin recovery while forming a protective barrier over affected areas.

Bennett was so impressed with the cream that he approached the founders, asking not only to buy into the business, but to help get Bernie™ into commercial kitchens nationally.

“Having something that can soothe burns immediately and support skin recovery is a complete game changer. I now keep Bernie™ in every kitchen, and I want to make sure that anyone who cooks at home, or works in a kitchen, knows about this product,” he said.

Bernie™ is available in three formats for commercial kitchen deployment: a wallmount dispenser for prep and wash stations, providing immediate access the moment a burn happens; a 50ml tube for first aid kits; and a 20-pack of 2g sachets so staff can continue treatment at home after their shift. www.berniecare.com

Nestle Professional creates AI prompt library for chefs

Photo credit: iStock/Andresr

Nestlé Professional has developed an AI-based resource to help tackle common foodservice pressures and better support everyday kitchen operations.

With more than 100 ready-to-use prompt templates developed around real kitchen needs, the library allows users to apply AI to a wide range of everyday tasks, such as menu and recipe development, compliance, team leadership and training. The Nestlé Professional AI Prompt Library includes two tailored collections — one for clubs and pubs, and a second for aged care kitchens.

Nestlé Professional General Manager Kristina Czepl said: “AI is already becoming part of everyday life, but many chefs are still working out how it can practically support them at work. We’re launching this resource to help move AI from curiosity to something that can be used in professional kitchens across the country to help ease pressure on teams.

“AI fluency is the future of our industry, but it doesn’t replace the judgement, creativity and critical thinking that define a great chef — it amplifies them. If we can take some of that admin off their plate and make these tools easier to use, it gives chefs and operators more time to focus on running the kitchen, supporting their teams and delivering great food.” www.nestleprofessional.com.au/ai-prompt-library Spring 2026 / 19

The Bar

d

Drinks news an promotions

Iconic Beverages to distribute TANICA nationally TANICA, a native botanical aperitif founded by Sydney entrepreneur Adriane McDermott, has announced a national distribution partnership with Iconic Beverages.

Dean Terranova, founder and managing director of Iconic Beverages, said the brand was well positioned to succeed in the evolving on-premise landscape.

“At ICONIC Beverages, we’re focused on building a portfolio that gives our customers something consumers want. The on-premise channel is evolving fast — operators want drinks that are sessionable, sophisticated and story-driven. TANICA ticks every box. It’s a premium Australian aperitif with incredible flavour, a compelling founder story and real momentum behind it. The growth in lower-ABV, spritz-style serves is one of the most consistent trends we’re seeing across venues, and TANICA is perfectly positioned to lead that conversation at the bar.”

Crafted with Davidson plum and strawberry gum leaf, TANICA is positioned as a modern Australian aperitif, offering a less bitter style designed to appeal to both aperitivo newcomers and cocktail enthusiasts. www.iconicbeverages.com.au

Suntory Oceania grows draught range with RTD products

Casella expands portfolio with Heaps Normal and Four Loko partnerships

Suntory Oceania is expanding its draught portfolio

Casella Family Brands (CFB) has expanded

with the launch of Canadian Club Lemon Crush

its beverage portfolio with two new

and Suntory -196 Double Lemon on tap. The new

strategic partnerships with Heaps Normal

draught products signal its commitment to the

and Four Loko.

on-premise channel and creating new flavour-led drinking occasions for consumers.

The latest launches build on the success of

The agreements will extend CFB’s presence across different beverage categories as the company continues

Canadian Club & Dry on tap and the strong

to diversify its portfolio in response to

consumer response to Canadian Club Lemon

changing consumer trends.

Crush, as well as the rapid growth of Suntory -196 in Australia.

“The on-premise channel is a key driver of trial and discovery, making it an important focus for

CFB will now distribute Heaps Normal and expand the availability of the popular non-alc beer across New South Wales, Victoria, South Australia and Queensland. The agreement excludes draught and keg formats, which will continue to be managed by Heaps Normal.

our growth and innovation strategy,” said Gordon

Four Loko is a popular RTD brand, founded by Phusion Projects, which has an

Treanor, licensed sales director for Australia at

established presence across North America, South America and Europe. Under the

Suntory Beverage & Food Oceania.

new long-term agreement, CFB will manufacture and distribute the brand in Australia.

Canadian Club Lemon Crush brings a bright,

Casella Family Brands GM of Sales Chris Blockley said: “These partnerships reflect

citrus-forward expression to the established

a deliberate strategy to focus [on] where we can make the greatest impact, using our

Canadian Club draught range, designed for

scale and customer relationships to build stronger brands.

relaxed, social occasions; while Suntory -196

“Together, these brands complement our wine portfolio and expand our relevance

Double Lemon introduces its distinctive whole fruit

across more consumers and occasions, creating a portfolio that meets evolving

intensity into draught for the first time globally.

consumer needs and is well positioned for future growth.”

www.suntoryoceania.com

www.casellafamilybrands.com

20 / Club Management

Jack Daniel’s Southern Flavours launches nationally

Tyrrell’s enters national distribution partnership with red+white

Jack Daniel’s Southern Flavours are rolling out

A new distribution partnership between Tyrrell’s and red+white brings together

nationally, giving retailers and venues a fresh

two family-owned companies with a shared commitment to quality, long-term

opportunity to unlock incremental growth and

relationships and the continued success of Australian fine wine.

drive trade-up within the North American Whiskey (NAW) premix category.

The national expansion follows strong early

Under the new agreement, which commenced on 1 September, the full Tyrrell’s range is supported by red+white’s national sales, marketing and distribution network, strengthening the distributor’s portfolio of leading family-owned wine brands.

results in Queensland, where Southern Flavours

Chris Tyrrell, CEO of Tyrrell’s, said: “red+white is a like-minded family-owned

resonated with consumers seeking greater variety

business that we have long admired. Their people, values and reputation make

while maintaining the quality and heritage of the

them the ideal partner to represent our wines throughout Australia. My sister Jane

Jack Daniel’s trademark.

Tyrrell and long-term employee Christian McDermott will also continue guiding

Available in Southern Lemonade and Southern Peach, the range offers a lighter, fruit-forward take

the brand alongside the red+white team.” www.redandwhite.com.au

on Jack Daniel’s, expanding beyond traditional cola serves to meet growing demand for flavour-led,

profile with a clean finish. Southern Lemonade

Amber Beverage Australia secures distribution of world’s best-selling Limoncello

offers a crisp citrus character, while Southern Peach

Amber Beverage Australia has secured

features a smooth, juicy peach flavour.

an exclusive distribution partnership with

easy-drinking premix options. At a sessionable 4.8 per cent ABV, both variants deliver a lighter whiskey

Maddy Stockwell, head of Jack Daniel’s Australia,

Pallini, the Rome-based family distillery

said the range represents an important step in

behind the world’s top-selling Limoncello.

expanding the Jack Daniel’s premix portfolio.

Crafted from hand-picked Sfusato lemons

“Consumers are increasingly looking for flavour

grown on the Amalfi Coast, Pallini Limoncello

variety without compromising on quality. Southern

has grown into the world’s best-selling

Flavours allows us to bring new drinkers into

Limoncello by both volume and value and is

the category while giving existing Jack Daniel’s

exported to more than 80 countries.

fans another way to enjoy the brand across more

The Australian range will be led by the

occasions,” she said.

iconic Pallini Limoncello, joined by the vegan-

www.brown-forman.com

friendly Pallini Crema di Limoncello.

Uliana Linenko, managing director of Amber Beverage Australia, said the partnership reflects the growing Australian appetite for authentic Italian liqueurs and limoncello’s rise as a category in its own right.

“Limoncello is having a real moment in Australia, moving well beyond the afterdinner digestif and into everyday drinking occasions. Pallini is the perfect partner to meet that demand. We’re proud to bring it to Australian drinkers and excited about the opportunity ahead for the category,” said Linenko.

Central to the partnership is limoncello’s versatility as an occasion-based drink, particularly when mixed into a refreshing Limoncello Spritz in on-premise venues.

Pallini is now available nationwide through Amber Beverage Australia. www.amberbev.com.au

Spring 2026 / 21

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

Cup glory The Melbourne Cup returns to Flemington Racecourse on 3 November, with the world’s best stayers set to compete for one of horse racing’s most coveted trophies. Thousands of spectators will flock to the track while millions more tune in across the country for Australia’s most famous race. From fashion and festivities to the thrilling sprint down the home straight, all eyes will be on Flemington to see who claims glory in 2026. Watch live on Nine. Photography by Lucas Dawson.

The world stage The Rugby League World Cup will bring together men’s and women’s teams from across the globe to compete for international supremacy. Matches will take place from 15 October in Australia, New Zealand and Papua New Guinea.

Fans can look forward to fierce rivalries, unforgettable tries and plenty of drama as teams compete for the ultimate prize

Kick off Do you have everything in place to make the most of the upcoming English Premier League season? The 2026/27 season has all the ingredients to be one of the most exciting yet. Can Arsenal successfully defend its title? The Gunners face renewed challenges from Manchester City, Chelsea and Liverpool are under new managers, while Michael Carrick heads into his first full season in charge of Manchester United.

For clubs, the uncertainty and excitement present an opportunity. Give your customers the best seats in the house to experience the thrills, cheers, joy and heartbreak that the Premier League delivers week after week. Football fans are loyal to their clubs, and the right live sport offering can turn that passion into loyalty to your venue, driving repeat visits, longer stays and increased spend.

Make your venue a destination for live sport. Invest in this season’s Premier League and turn matchday passion into stronger footfall and a healthier bottom line. Watch on Stan.

22 / Club Management

in rugby league. With Australia expected to be among the favourites, locals will be hoping to see both Aussie teams lift the trophy. Watch on Channel 7.

Photo credit: iStock/Thomas Northcut

Photo credit: iStock/Stadium Visuals

On the green The 16th biennial President’s Cup will take place in Illinois, USA, from 22-27 September. Several Australians are expected to compete, with Geoff Ogilvy captaining the International Team. Min Woo Lee and Adam Scott are among the players tipped to feature in the tournament as the world’s best golfers contend for team honours. All eyes will be on Illinois to see whether the International Team can claim victory over the United States. Watch on Kayo Sports and Fox Sports.

Kick off The 2026 AFL Grand Final will be held at the Melbourne Cricket Ground on 26 September. The Brisbane Lions secured a back-to-back premiership last year, defeating the Geelong Cats, but the race to this year’s decider is still on. Whether you’re cheering for a long-time favourite or an underdog, don’t miss one of Australia’s biggest sporting events.

Catch all the action live on Channel 7.

Full throttle The Bathurst 1000 returns to Mount Panorama from 8-11 October, with Australia’s top drivers set to participate in the country’s most famous endurance race. Fans can expect plenty of thrills as teams take on 161 laps around the legendary circuit, all chasing victory in The Great Race. Watch live on Channel 7 and Fox Sports.

Spring 2026 / 23

ADVERTORIAL

Get ready for the biggest sporting events of the year The NRL and AFL finals are the biggest sporting events on the Australian calendar.

Is your club ready to make the most of footy fever?

THE AFL AND NRL FINALS are some of the biggest sporting

moments of the year and a major opportunity for clubs to bring members together.

Australia’s two footy codes continue to be some of the most

remains wide open. Even before the finals series begin, there’s plenty at stake for a lot of clubs and their fans.

Keep the sports crowd engaged after footy finals

popular sports viewing in the country, and Foxtel Business has every

As the AFL and NRL seasons reach their climax, there’s still

clubs that can activate their live sports spaces well can bring in huge

with Foxtel Business. The European football season is under

round of the regular season covered. Culminating in the finals series, crowds of footy fans from now until early October and beyond.

Tightly contested codes make for avid viewing

plenty of sport to keep members coming back to your venues way across beIN SPORTS, giving clubs even more live sport to promote throughout spring.

beIN SPORTS includes LALIGA, Serie A, Bundesliga and the

Both the AFL and NRL 2026 seasons are tightly contested, making

English Football League, alongside international football and world-

August, the race to the 2026 AFL finals is still wide open, with

coinciding with the closing stages of the AFL and NRL seasons.

for an even more exciting finals series. As of writing in mid-

important positions yet to be decided as the home and away season approaches its conclusion.

This year also sees the introduction of the AFL’s new Wildcard

Finals Round, the biggest change to the finals format in 25 years.

Instead of the traditional pre-finals bye, the teams finishing seventh to tenth will compete for the final two places in the top eight. The

Wildcard Finals round creates an additional weekend of high-stakes

class tennis. The UEFA Nations League begins on 25 September,

beIN SPORTS is available commercially in Australia exclusively

through Foxtel Business and can be added to an existing subscription without additional equipment or setup.

A great live sport offering can give members more reasons to

visit, stay longer and return more often, with Foxtel Business helping clubs become a destination for sports fans.

“Clubs bring fans together for major sporting moments — from

footy before the traditional finals series begins. The new format

the AFL and NRL finals to the major European football leagues.

and gives fans another weekend of must-watch AFL — and clubs

to visit your club throughout the year. Foxtel Business provides

means more clubs remain in finals contention later into the season another packed out weekend if they activate the broadcast well.

The NRL finals race is also exceptionally close. As of 14 August,

12 teams remain in contention for the top eight, with just 10

competition points separating fourth and 12th. The battle is taking

Offering a broad range of live sport gives members more reasons that wide range of sports that will bring more people to your

venue,” stated Greg Bohlsen, national manager — licensed venues for Foxtel Business.

Get your club ready for finals season and explore the full range

place at both ends of the eight. Penrith, the Roosters and the

of sport available through Foxtel Business, including beIN SPORTS.

play for. At the other end, the fight for the final places in the eight

com.au/venues.

Warriors are all vying for the minor premiership, so it’s still all to

24 / Club Management

Reach out to Foxtel Business on 1300 761 056 or visit www.foxtel.

Home of:

Visit our new website and sign up for the monthly newsletter* * Your regular dose of opinion, insight and humour – all of it related to the liquor, hospitality and events sectors. It’s what the doctor ordered!

www.foodandbeveragemedia.com.au

CEO PROFILE / Angus Rimmer

A different kind of club

Angus Rimmer

After more than two decades in the industry, Club York CEO Angus Rimmer is drawing on lessons learned to reshape one of Sydney’s most iconic clubs.

WHEN ANGUS RIMMER started working at Chatswood

RSL, he was studying a Bachelor of Music at the Sydney

Conservatorium of Music and needed a job. A role at the club seemed like a practical option. “I fell into clubs when I was

Navigating such obstacles has given Rimmer plenty to draw from in his current role as CEO of Club York, a position he has held since January 2022.

When it came to accepting the top job, part of the appeal came

down to the potential of the club. Club York has a long history and is an established business in Sydney’s CBD, but Rimmer saw an opportunity to rethink what it could become.

His arrival coincided with a challenging period for the industry,

with the club emerging from another wave of Covid-related

disruption. But it gave him the opportunity to apply his experience

in suburban clubs to a different operating environment. “I’ve always worked in suburban clubs,” he said. “Those clubs are quite different to working in the CBD.”

At Avalon RSL, for example, many members were from the

local postcode—to the tune of around 98 per cent. Club York is

the opposite. Its membership is spread across Sydney and beyond, with many members frequenting the club due to their workplaces being in the CBD. “It’s a meeting place and a hub for a lot of our members,” Rimmer said.

The membership creates a very different trading pattern to that

studying at uni,” he said. “That’s where it all started.”

seen at a local club, with strong weekday lunch and after-work

temporary job, but a long-term career path. Rimmer went on to

suburban locations.

After a while, it became clear it was much more than just a

complete a Bachelor of Business in Club and Gaming Management through Southern Cross University and was appointed general manager of Avalon Beach RSL Club at the age of 27.

It was a steep learning curve, and one Rimmer describes as a

“sink or swim” experience. The club was under administration

when Rimmer stepped into the role, giving him an early education

periods replacing busy weekends, which are often the focus for Rather than trying to replicate the suburban club model, Rimmer

has sought to position Club York as a contemporary hospitality

venue that can compete with Sydney’s increasingly sophisticated

CBD market. This approach necessitated a renovation of the club to make it more appealing to patrons and future members.

in managing a business that was under immense pressure. A

Rethinking the space

opportunities to make significant changes and help secure the

facilities were beginning to age. One of his earliest priorities was

GM role at The Hills Club presented further challenges, but also

When Rimmer arrived, the club’s layout was disjointed, and its

future of the community space. “I certainly learned a lot through

to change how members moved through the venue, which was in

those challenges,” he said.

26 / Club Management

need of a renovation. However, due to its location and planning

CEO PROFILE / Angus Rimmer

requirements, there were complexities around gaining approval,

The club has since made significant progress in diversifying its

which took about two years. Part of the project involved relocating

membership, with Rimmer pointing to the change as one of the

the club’s gaming, bar and dining spaces. “There was a little while

part of the shift has been the physical presentation of the venue.

the gaming room, creating a more cohesive relationship between there where I felt that we weren’t going to get it across the line,” Rimmer said.

A key challenge was communicating that the project was about

improving the club’s overall layout and hospitality experience,

clearest indicators that the renovation has been a success. A major Surrounded by contemporary bars, restaurants and hospitality operators, Club York needed to compete on the quality of its environment as well as its offering.

The club engaged Loop Creative to rethink its interiors and create

rather than simply enhancing its gaming facilities. The objective

an environment that would appeal to a broader demographic. The

restaurants without having to walk through the gaming room.

beyond aesthetics. The club has also invested in its service culture

was to create a space that enabled members to frequent the bar and The next challenge was delivering the works without disrupting

the business. Rimmer says the club maintained its financial position

ground-floor bar has become a centrepiece, but the changes extend and beverage offering.

When Rimmer arrived, the ground-floor bar offered a traditional

through the works, with the bulk of the renovation completed

club proposition: basic spirits, a straightforward beer selection and

The renovation project extended across the ground floor and

challenges, particularly for some long-serving staff who had spent

without reducing trade across its various areas.

level one, culminating in the completion of the club’s auditorium

space in April this year. The results, he says, have been well worth the wait. Trading is up across the club, as is membership, but

perhaps more importantly, the composition of the membership demographic has also evolved.

Changing who the club is for When Rimmer started at Club York in 2022, around 60 per cent of its membership was aged over 60, and only around 25 per

cent of members were female. The challenge was to attract more

members as well as broaden the club’s appeal. “We were very much confronted with an ageing demographic that was predominantly male,” he said.

no cocktails. Moving towards a contemporary CBD bar presented

their careers working within a more classic club environment. But Rimmer wanted the transformation to be about more than just

changing the drinks list, it also meant changing the way staff and customers interacted. One of the most significant changes has

been the introduction of seating at the bar, allowing customers to

interact with staff. It might seem unremarkable, but it represents a

significant cultural shift within a traditional club environment. “For

“It’s about doing what we do well and being better than the bloke down the road.”

– Angus Rimmer

Spring 2026 / 27

CEO PROFILE / Angus Rimmer

years, I’ve worked in clubs, and the general mentality is when you

come up to the bar and get your drink, you go away and leave the bar area,” Rimmer said.

The CEO wanted to challenge that mentality and establish a

more friendly, inclusive and inviting dynamic between staff and patrons. Initially, not everyone was convinced. “When I had the

plans out for the bar, one of the managers looked at it and went, ‘I don’t think the staff are going to like that’,” Rimmer recalled. His

response was simple: “It’s not about the staff. It’s about customers, customer service and creating a great experience.”

The change has since become an important part of the club’s

offering. Rimmer says it has improved the way staff interact

with customers, while creating an environment that feels less

transactional. It is also emblematic of the broader transformation underway at Club York: taking elements of contemporary hospitality and adapting them to a club environment.

There will always be members who prefer the old club, Rimmer

acknowledges, but he believes the numbers tell the real story.

Membership has grown, as has trading, and the club is attracting people who may not previously have considered joining.

A broader view of leadership

“It’s a meeting place and a hub for a lot of our members.”

– Angus Rimmer

Rimmer’s focus on evolution extends beyond the physical club.

Recently, he completed the Australian Institute of Company

Directors course in collaboration with ClubsNSW, an experience

revenue streams and further diversify the club’s business.

from a director’s perspective.

some of the ideas as “a bit out there”. The thinking behind them,

performance, the course offered an opportunity to step back and

operations are performing well, which creates an opportunity to

designed to give him a better understanding of club leadership For a CEO accustomed to thinking about operational

consider the broader responsibilities of running a community

organisation. “It’s understanding the same issues but looking at it through the lens of a director,” he said.

The distinction is increasingly important for the clubs sector,

particularly as expectations around governance and accountability continue to evolve. Rimmer said clubs are custodians of

community assets and therefore have a responsibility that extends beyond the immediate financial year, for example. “As managers, we’re thinking about what’s happening today and tomorrow,” he said. “But there’s a bigger overall picture of being a community

He is keeping the details close to his chest for now, describing

however, is clear. Club York is financially healthy, and its core

launch new offerings that are different to what is typically seen in clubs.

For a centrally located venue, the potential is considerable.

“We’re very fortunate here being in the CBD,” Rimmer said. “We

have a huge amount of people at our doorstep.” But opportunity alone is not enough. Club York operates in one of Sydney’s most

competitive hospitality environments, and all businesses face the

challenge of remaining relevant. “It’s about doing what we do well and being better than the bloke down the road.”

It is a simple philosophy, but one that captures the approach

organisation that we’re responsible for and custodians of.”

he has taken since arriving at Club York. Rather than venturing

protecting the club’s reputation and ensuring its sustainability. It is a

rethinking what the model can become. For Club York, this

For him, good governance is ultimately about maintaining trust,

perspective that also informs his approach to the future of Club York.

Looking beyond the traditional club model With the major renovation now complete, Rimmer is looking at

what comes next. Governance remains an ongoing priority, as does

away from what makes a club a club, Rimmer is interested in has meant a more contemporary design, high-level food and beverage offerings, a broader membership base, a stronger

service culture and a willingness to look beyond traditional sources of revenue.

After 26 years in an industry he entered as a student, Rimmer’s

ensuring the club stays on top of its regulatory responsibilities.

next chapter reflects a challenge he has faced throughout his

club: level two, currently occupied by function rooms and offices.

to change, and achieving success through determination and

But there is also another significant opportunity above the existing Rimmer is exploring options for the space that could introduce new 28 / Club Management

career: recognising a club’s potential, identifying what needs innovation.

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Photography: Steven Woodburn

ADVERTORIAL

Thoughtful design to unlock your venue’s potential

Whether you’re planning a major redevelopment, refreshing an existing space, or simply looking for inspiration, DACCA Architecture can help bring your vision to life as it has done for Balgowlah RSL.

30 / Club Management

ADVERTORIAL

DACCA ARCHITECTURE’S STUNNING transformation of Balgowlah RSL isn’t your

run-of-the-mill renovation. It’s the culmination of a thoughtful, considered design process centred around the local community.

Every neighbourhood tells a story. It’s a philosophy that drives every project

undertaken by the talented team at DACCA Architecture — a boutique, integrated architecture and interior design studio based in Sydney.

“Our design process starts by researching the site and the surrounding area,” said

Tony Maluccio, founder and operational and brand alignment lead at DACCA.

“Naturally we want to get the client’s perspective and understand what business

outcomes they’re trying to achieve. But it’s just as critical to the success of any venue

to understand the site, its surroundings and key opportunities for the future. It’s one of the reasons we deliver such unique outcomes — every site is different.”

One such project is DACCA’s recent renovation of Balgowlah RSL. The club knew it

needed to renovate to attract young families who are drawn to the area. What’s more, the community was crying out for a comfortable place to gather, dine and celebrate special occasions.

First, DACCA wanted to learn more about Balgowlah, a picturesque suburb on

Sydney’s Northern Beaches.

“When we researched the surrounding area, we were inspired by the stunning

sandstone cliffs of the coastal walk, the native wildflowers, and the Indigenous drawings and ceremonial sites,” said Surachai Noppa, DACCA’s director of interior design.

“In particular, we discovered these incredible fishermen’s huts at Crater Cove that were

built in the 1920s and adopted by a group of hippies in the 1960s. Those huts, and the

rebellious spirit of their inhabitants, gave us the inspiration for the building’s new threepod façade and the dark timber interiors.”

Built around the desire to create a relaxed, fun place to gather, the $5 million

enhancements to the Balgowlah RSL included the new façade and an internal

renovation that turned the main lounge area into three intimate areas — TAB, lounge

and TV viewing, and sports lounge viewing area. This was accompanied by a new food and beverage offer designed to cater to a younger demographic.

Lawson Job, CEO of Balgowlah RSL, said the club’s changes had achieved its goal of

attracting a more diverse customer base.

“Average age of sign-ins has dropped by 5%, which is notable given our loyal top-

heavy member base — it takes a lot to move the needle,” Job said.

“Just as importantly, general patronage is up 30%, and food and beverage sales

are up 23% year on year. Gaming has also held steady, which is bucking our previous downward trend.”

Job said feedback from members and guests has been overwhelmingly positive.

“We’ve had nothing but positivity since we re-opened. People are loving the choice

of spaces and they’re coming here in numbers to gather and celebrate. It’s exactly

what we were hoping for when we started this process and we couldn’t be happier with the results.”

Reach out to DACCA Architecture to discuss new ideas for your venue at

www.daccaarchitecture.com.au.

Spring 2026 / 31

FEATURE / Compliance

Keeping in check Compliance expectations continue to evolve, yet clubs are being asked to do more with less.

COMPLIANCE HAS BEEN firmly in the spotlight.

reports this year than ever before, and that’s a

laundering and counter-terrorism financing

the Regulating The Game conference in March.

The expansion of Australia’s anti-money

(AML/CTF) regime on 1 July to thousands

of additional businesses, including lawyers, accountants and real estate professionals,

reinforced the growing focus on governance,

risk management and financial crime prevention across the country.

While clubs have long operated under the

AML/CTF framework, the reforms are a timely

reminder that regulatory expectations continue to evolve, and having robust governance, effective

systems and well-trained staff is more important

“February was the highest number of suspicious matters reports we’ve ever received from the pubs and clubs sectors.”

This same positive trend has been reflected

across other areas of compliance. During

inspections of 335 venues in metropolitan

Sydney in May, Liquor and Gaming NSW assessed gaming staff on their understanding of gambling harm minimisation obligations and recent gaming reform.

Inspectors spoke to 487 staff working

than ever.

in gaming machine areas, with 95 per

to the challenge. Earlier this year, Austrac

compliance responsibilities.

There are clear signs the industry is rising

CEO Brendan Thomas praised clubs and pubs for a significant increase in suspicious matter

reporting. “We’ve seen more suspicious matter 32 / Club Management

really positive improvement,” Thomas said at

cent correctly answering questions about According to Liquor and Gaming NSW, most

staff were able to identify the location and

purpose of their Gaming Plan of Management

FEATURE / Compliance

and Gambling Incident Register, while many

thing, but it’s having the resources available to

of Gambling training had been informative and

he said.

also reported Advanced Responsible Conduct

interactive. “Frontline gaming staff play a critical

While MacLean agreed there is sophisticated

role in identifying the indicators of gambling

technology available on the market that is

and provide support and resources,” Liquor and

tag that smaller venues simply can’t justify. “I was

harm and are well placed to engage with patrons Gaming NSW Executive Director of Regulatory Operations Dimitri Argeres said.

The resource gap While the overall picture is encouraging, maintaining compliance isn’t without its

challenges. Just ask Merimbula RSL CEO

designed to assist clubs, it often comes with a price quoted $60,000 for AML software,” he said. “But

even if you spend all that money, the main work is still manual. You still need to have the staff to put

the data in, track everything and make sure it’s up to date. For a smaller club, there’s absolutely no way you can afford that kind of expense.”

MacLean also believes clubs would benefit

Scott MacLean, who says smaller clubs are

from clearer guidance from Austrac. He

obligations as their larger counterparts, despite

of what constitutes a transaction monitoring

often expected to meet the same compliance having fewer resources.

Having previously managed a club with just

41 gaming machines before taking the helm at Merimbula RSL, which operates 122 gaming

machine entitlements, MacLean has experienced

firsthand how difficult it can be to keep pace with growing compliance expectations.

Unlike larger club groups that may employ

dedicated compliance teams and chief

compliance officers, he said the responsibility in

many smaller clubs falls squarely on the general Photo credit: iStock/Champpixs

dedicate the time and fulfil all those obligations,”

manager. “Everybody’s trying to do the right

pointed out that there is no real definition

program. “[The guidance] doesn’t define it or tell you exactly what it needs to be. Some of

the solutions I’ve seen are that you can get an

integrated piece of software that monitors your gaming machines, it’ll flag alerts, and you can go from there,” he said.

“But does it qualify as a transaction monitoring

program if you just have your staff on the floor monitoring and then you review your reports every day?”

MacLean said the ambiguity around Austrac’s

compliance guidance adds to the burden that

“Everybody’s trying to do the right thing, but it’s having the resources available to dedicate the time and fulfil those obligations.”

– Scott MacLean, Merimbula RSL CEO

Spring 2026 / 33

FEATURE / Compliance

Beyond AML: What else to think about?

AML may be dominating headlines, but it’s not the only compliance issue clubs should be preparing for. According to Allara Global’s Head of Learning Design Tamara Quader, psychosocial safety and Respect@ Work obligations will be key areas of focus over the coming year.

“Psychosocial hazards are now enforceable WHS obligations everywhere in Australia,” Quader said. “Regulators are backing it with dedicated inspectors and have a track record of issuing notices to hospitality venues, specifically over sexual harassment as a WHS hazard. Respect@ Work sits right alongside psychosocial safety. We are now seeing the proactive duty to prevent harassment move straight into frontline training, such as NSW folding sexual harassment prevention directly into RSA certification.”

Quader said just like AML, psychosocial safety shouldn’t be treated as a set-andforget policy. “This isn’t an HR policy sitting on a shelf anymore. It’s a culture issue with real board-level accountability and personal liability for directors who fail to stay on top of it,” she said.

clubs already face when it comes to

box and staff actually retaining the

If only there were a set of guidelines

and instinctively applying it on the

compliance. “It makes it much harder. that said, ‘This is exactly what you need to be doing’, then people would do it.

But when there are these grey areas, it makes it a lot more difficult,” he said.

Looking at the bigger picture While clearer regulatory guidance would undoubtedly help, Tamara Quader, head of learning design at Allara Global, believes one of

the biggest misconceptions around

knowledge, understanding the ‘why’, floor,” she said.

She added that leadership plays

a critical role in shaping a strong

compliance culture. “If leadership treats AML updates as simply ‘for noting’

rather than ensuring the frontline is actively updated and trained, they

fail to lead by example, and the team beneath them will mirror that exact complacency,” Quader said.

According to Quader, the most

AML compliance isn’t the legislation

effective compliance training is practical,

Rather than viewing compliance as

rather than treated as an annual

itself, but who is responsible for it.

the responsibility of a single person or department, she said it needs to

become part of everyday operations.

“Some venues still treat AML/CTF

as something one compliance officer

manages, rather than a behaviour the

whole team needs to practise,” she said.

Quader said the biggest risk isn’t

whether a club has an AML program

on paper, but if staff understand how to apply it in everyday situations. “It’s the difference between ticking a training

scenario-based and reinforced regularly exercise. “Training only truly changes

behaviour when it’s backed by a culture where staff feel genuinely safe about

escalating a problem, rather than just

being told that they should,” she said.

Quader said venues should also look

beyond training completion rates and instead monitor what’s happening on the floor. “Things like near-

misses, incident reports and manager conversations; that data tells a much bigger story,” she said.

“Some venues still treat AML/ CTF as something one compliance officer manages, rather than a behaviour the whole team needs to practise.”

– Tamara Quader, Allara Global head of learning design

34 / Club Management

INNOVATION / Technology

Get ahead Discover the latest innovations shaping technology in the clubs sector.

TECHNOLOGY IS CONSTANTLY evolving, as are the options

available to clubs to streamline everything from ordering and

marketing to cleaning and the patron experience. Here are four products and services designed to boost workplace efficiency.

Costimator goes mobile: reinventing ordering and stocktaking For venues juggling tight margins and time restrictions, Costimator’s mobile ordering and stocktaking feature is changing how clubs manage back of house, bringing two of the most time-consuming kitchen jobs straight into your pocket. Costimator, the all-in-one kitchen management solution trusted by hospitality venues across Australia for 20 years, is now live on mobile. Ordering no longer requires a trip back to the office computer. The moment you notice stock running low, you can place the order on the spot — no need to worry about delays or missed delivery windows.

Stocktaking has had an equally significant upgrade. Multiple team members can now count simultaneously, across different locations, even offline. For multi-venue clubs, stocktakes that once took hours of coordination can now run in parallel and wrap up fast. The numbers speak for themselves; venues have already cut stocktake time from three hours down to one, freeing up valuable hours every week for club teams already stretched across compliance, service and staffing.

Ready to turn your club kitchen into a revenue driver? My Local Foodie combines intuitive software in Costimator with better buying through FoodieBuy, so you’re always getting the best value on what you purchase, backed by dedicated client support that becomes an extension of your team. To see it in action, reach out to the My Local Foodie team for a walkthrough. www.mylocalfoodie.com.au

Washroom innovation: Why clubs are rethinking sanitary disposal A smarter approach to washroom management can help clubs reduce costs, improve hygiene and give cleaning teams greater control. For clubs, delivering an exceptional member experience extends beyond the bar, restaurant or gaming floor. Clean, well-presented washrooms are an important part of the overall member experience, and sanitary disposal is an area where clubs can now do things differently.

SaniPod’s Pod™ Petite offers a modern alternative to traditional sanitary rental services, giving clubs the ability to safely manage sanitary disposal onsite using their existing cleaning teams. Instead of paying ongoing rental and servicing fees or relying on scheduled contractor visits, cleaning staff can replace the sealed liner as part of their regular cleaning routine. This means units can be serviced when they need attention, not when the next contractor visit is scheduled.

Pod™ Petite features a fully enclosed self-service liner system designed for easy servicing with zero direct contact with sanitary waste. For cleaning teams, the process is simple and hygienic. For members, touch-free operation provides a more reassuring washroom experience.

Clubs can also benefit from a more contemporary approach to washroom design. With its sleek, compact appearance, Pod™ Petite complements modern club facilities rather than looking like an afterthought. For clubs looking to reduce recurring operating costs while improving hygiene, operational flexibility and the member experience, self-service sanitary disposal offers a smarter way forward. www.sanipod.com.au; hello@sanipod.com

36 / Club Management

Banned, underage, self-excluded?

Alert!

Visits: 2/week

Watch list: Violent offenders

32

Male

Last seen: 7:36 pm Entrance C

Automate security alerts with face recognition Cognitec uses ground-breaking facial image matching and analysis technologies to identify persons of interest in real time, cluster images of the same person over time, and compute demographic and behavioral data.

Talk to our experts about needs and ideas for your club security!

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

INNOVATION / Technology

Hospitality went digital.

Phone batteries didn’t.

A patron sits down in the bistro, opens the club’s ordering app, and the screen reads four per cent. What follows is not a complaint. It is a shorter visit. Australian venues have spent recent years moving membership, ordering, payments and engagement onto members’ phones. Every one of those investments now runs on a device the

EAGLEi360: One platform, smarter decisions, better results

club does not control and cannot charge. Battery life has quietly become club infrastructure, and it is usually the only part nobody has budgeted for.

For many hospitality venues, the challenge isn’t a lack of data;

Stay Charged supplies that missing layer. The SwiftPro 25W is a

it’s making that data useful. Gaming performance, membership

commercial wireless charging point that drops into an existing table

information, POS transactions, visitation trends and marketing

or bar top through a single 15mm hole and fastens from below, with

results often sit across multiple platforms. EAGLEi360 was built

no screws on the surface. The SwiftPro 25W has been intentionally

to solve that problem. Developed by Next Payments, EAGLEi360

designed to sit 7.5mm proud of the surface. Modern phones now have

brings gaming, loyalty, membership, point-of-sale and operational

rear camera modules up to 6mm deep, preventing the phone from

data together in one powerful business intelligence platform.

lying flat. On low-profile charging pads, this causes the phone to tilt

Instead of juggling multiple systems and spreadsheets, venue

off the charging coil and means the device can charge slowly or not

teams gain access to a single source that delivers real-time visibility

at all. The raised profile on the SwiftPro ensures modern phones are

across the entire business.

level and hold alignment using MagSafe technology, which is what

From turnover and revenue performance to member visitation trends, machine analytics and campaign results, EAGLEi360 transforms complex venue data into actionable insights.

For venue managers, that means faster and more informed decision-making. A duty manager can quickly identify underperforming gaming areas and take action before performance impacts monthly results. A marketing manager can measure exactly which campaigns are driving member visitation and revenue.

General managers and executive teams can generate detailed reports in minutes, rather than spending hours collating data from multiple systems.

Designed specifically for hospitality venues, the marketing and communications module enables teams to create, automate and measure targeted member campaigns from a single platform.

Campaigns can be scheduled to run automatically, rewards can be linked directly to offers, and SMS and email communications can be built and deployed within the same workflow.

Venues can measure campaign performance through automated ROI reporting, providing visibility of engagement, redemption, reward costs and revenue outcomes.

For many venues, the results have been significant. Club Noble has leveraged EAGLEi360 to gain a clearer understanding of player behaviour and venue performance. “We have seen a 33% increase in monthly turnover and 111% lift in carded play, but more importantly, we are now making decisions based on facts,” said General Manager Mick O’Toole. Wynnum Manly Leagues Club has also experienced measurable benefits since implementing EAGLEi360.

“We’ve seen improvements in efficiency, performance tracking and even an increase in turnover,” said Somma Fuller, marketing and communications manager. www.nextpayments.com.au/solution/ eaglei360 or contact info@nextpayments.com.au 38 / Club Management

allows full-speed charging. Built to the Qi2.2 MPP standard, it takes a compatible 25W handset from 20 to 70 per cent in about 33 minutes.

Stay Charged is Australian owned, has operated since 2017, and has installed more than 15,000 chargers across 300-plus venues and businesses. www.staycharged.com.au

Let our reputation build yours

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• It has a thicker, robust base ensuring a longer fry life and superior drain-off.

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• It’s the frying oil of choice for the William Angliss Institute, the specialist training provider of tourism, hospitality and events industries.

To order Formula 40 contact your local distributor.

For further oil advice or technical support contact Peerless Foods on 1800 986 499 or go to: peerlessfoodservice.com.au

/ peerlessfoodservice

Making it happen

BEST PRACTICE / Growing together

New beginnings Catering HQ has announced two new

partnerships with community clubs in Cairns.

BROTHERS LEAGUES CAIRNS and Fuller Sports Club are entering

offering, ensuring food and beverage operations can complement

and beverage operations across both venues. As established

use the club and its facilities.

an exciting new chapter, with Catering HQ taking over the food

community venues in Cairns, the clubs play an important role in

the different ways members, sporting groups, families and visitors Fuller Sports Club similarly provides an important hub for the

bringing people together through sport, dining, events and social

Cairns community, bringing together sport, dining, functions and

the clubs as they continue to develop their hospitality offerings

to connect while supporting local sporting and community groups.

experiences. The new partnership with Catering HQ will support

while maintaining the strong community connections that sit at the

social activities. The venue provides a space for members and guests The transition to Catering HQ will see them work closely with

heart of each venue.

both venues and their teams across the full food and beverage

the Cairns community, providing a place for members, sporting

procurement, systems, service delivery, marketing and ongoing

Brothers Leagues Cairns has a long-standing connection with

groups, families and visitors to come together. A significant part of that community connection is Stan Williams Park, which is closely

operation. This includes menu development, kitchen operations, operational improvements.

A key focus will be understanding what makes each venue unique

associated with the Brothers sporting community and provides an

and developing hospitality offerings that reflect individual members,

Stan Williams Park is more than simply a sporting facility. It

both clubs are located within the Cairns region, they have their own

important space for local sport, recreation and community activity. forms an important part of the Brothers community, bringing

players, families, supporters, volunteers and spectators together

throughout the year. The park provides a home for sporting activity and creates opportunities for people of all ages to participate, connect and support their local teams.

With sporting fixtures, training, events and community

activity bringing people through the grounds, Stan Williams Park plays an important role in the broader Brothers Leagues Cairns

experience. The connection between the club and the park creates an opportunity to support the community beyond the club’s

traditional hospitality environment, with food, beverage, events and hospitality playing an important role around sporting and community activities.

As Brothers Leagues Cairns continues to evolve, maintaining a

strong connection between the club, Stan Williams Park, and the wider community will remain an important part of its identity.

Catering HQ’s involvement will support this broader hospitality 40 / Club Management

communities, sporting activities and trading environments. While identity and opportunities for growth.

For Brothers Leagues Cairns, this means recognising the

important role the club and Stan Williams Park play within the local sporting community, while continuing to develop the venue.

For members and guests across both venues, the focus will be

on delivering quality food, consistent service and an improved

overall hospitality experience. Behind the scenes, Catering HQ will

work with the clubs to strengthen operational processes and create sustainable food and beverage models that can continue to evolve with the needs of the venues.

The partnership presents an opportunity to build on what is

already working well while introducing hospitality experiences across Brothers Leagues Cairns, Stan Williams Park and Fuller Sports Club.

Catering HQ is looking forward to working alongside both

venues, their teams, sporting communities, members and local families as this next chapter begins.

Spring has Arrived!

DISCOVER OUR NEW SPRING MENU Fresh flavours, new favourites and delicious seasonal dishes have arrived. Join us this spring and explore our exciting new menu, alongside our new Lunch & Dinner Specials, designed to bring even more variety and value to your next visit.

Something fresh is waiting for you this spring.

FIND YOUR NEAREST VENUE AT WWW.CATERINGHQGROUP.COM

FOOD AND BEVERAGE / Summer menus

A taste of summer

From Phillip Island to Brisbane, clubs are preparing their menus to embrace summer produce, seafood and lighter options.

A full-circle approach AT PHILLIP ISLAND RSL in Victoria, Senior Executive Chef Brent Mills is taking a fresh approach to summer dining,

combining seasonal produce with fermentation, whole foods

and a strong focus on education. For Mills, the kitchen at Phillip Island RSL is about more than simply feeding members.

Since joining the club just over two years ago, the senior

executive chef has been part of an ongoing expansion of its

food offering, helping to reshape the kitchen and develop its

menus. Mills came to Phillip Island RSL with a background in SUMMER IS ALMOST upon us, and with that comes the opportunity for clubs to change up menus to showcase the season’s best. From highlighting seafood and lighter fare to creating fruit-based cocktails, there’s no better time to switch things up and usher in some change for both members and visitors.

Club Management speaks to Senior Executive Chef Brent Mills from Phillip Island RSL, Food and Beverage Manager Mikaela RiesRogers from The Sunny, and Director of Catering Gurubakshsingh Bhathal from the Carina Leagues Club about what they’re doing differently this year.

opening restaurants and businesses, as well as working in chef education. Training has been central to his approach from the

outset. “Training is a big aspect of it; looking after the people in

the kitchen, making sure they’re trained up properly and have a

good understanding of what the goals are of the establishment,” he said.

The philosophy plays an important role as the club continues

to expand its food operations. Phillip Island RSL currently has a

bistro as its core dining offering alongside functions, a bar menu and a new breakfast and brunch program. Further expansion

is underway, including a new kitchen and restaurant space that will allow the club to introduce pizza, breakfast and café-style

offerings. Rather than creating one large menu to service every

part of the business, Mills sees the expansion as an opportunity to develop distinct food experiences. “It’s an exciting avenue

because you can push the boundaries a bit more with the food offering,” he said.

Making the most of the season At the bistro, the core menu is generally refreshed twice a year, with specials providing an opportunity for the culinary team to experiment with different dishes. For Mills, specials are about

more than giving regulars something new to try. They provide a testing ground for ideas that can potentially make their way onto the permanent menu.

This experimentation is particularly evident in Mills’ interest

in fermentation, which has become a core part of many dishes.

Fermented foods are increasingly finding their way into

the club’s food offering, reflecting the chef’s interest in the

relationship between food, gut health and overall wellbeing. “It takes a little while for people to get into it,” he says. “But the benefits for us as a team in the kitchen are quite gratifying.”

Summer also brings a significant change in the club’s

customer mix. Phillip Island experiences a substantial influx of tourists during the warmer months, with Melbourne visitors

making up a significant proportion of the seasonal crowd. Mills

responds by simplifying the core menu while giving the kitchen more freedom to experiment through specials.

The club’s regular membership remains important, with

42 / Club Management

around 60 per cent of its clientele currently made up of locals. “We

This is particularly relevant given the club’s existing customer

want to keep it consistent, reliable, but as we get more out-of-

base, which includes a significant number of older lunchtime

with our specials,” said the chef.

flavour or satisfaction.

towners, mainly Melbourne folk, we’re a bit more experimental That means the summer menu can remain familiar enough for

diners. The aim is to create food that is lighter without sacrificing Mills sees whole foods, fresh produce, fermented ingredients

regular members while offering something more adventurous to

and balanced dishes as part of that equation. One dish currently

grill. The club has a Josper grill, which Mills sees as an opportunity.

potentially paired with a fermented sauce or topping and

visitors. One of the key themes will be cooking over fire and the This summer, grilled fish and octopus will feature alongside fermented accompaniments and seasonal produce.

It is an approach that reflects Mills’ broader view of summer

food: fresh, produce-driven and lighter, but still packed with

flavour. Local herbs will also feature prominently as they come

into their own during the warmer months, while other seasonal ingredients will provide opportunities for the kitchen team to experiment as they become available.

For Mills, seasonality is about looking backwards as well as

being developed for the summer menu is grilled barramundi,

house-pickled onions. Other possibilities include house-made sauerkraut and kimchi, giving familiar dishes a little more

acidity, spice and complexity. These dishes are still being refined, but the direction is linear: quality protein, fresh produce,

fermentation and restrained use of heavier ingredients. “It’s

good for you,” Mills said. “That’s the bottom line of what we’re trying to get across in the menus.”

Breakfast is next

forwards. During winter, the kitchen prepares ferments that

The club’s evolving food offering will extend beyond lunch and

preserve and extend the life of seasonal produce.

soon. The initial menu will be concise, allowing the team to test the

can be used when summer arrives, which allows the team to

A taste of place Perhaps the most interesting example of Mills’ approach can be found

dinner, with a new breakfast and brunch menu scheduled to launch concept, see what resonates and extend the club’s operating hours without overcomplicating the kitchen.

The motivation is straightforward: there is demand from people

in the club’s sourdough. The kitchen has been experimenting with

who arrive earlier in the day. The menu will include familiar

ingredient, but one that Mills says produces a distinctive flavour.

beans and chorizo with poached eggs and French toast made with

sourdough made from edible local weeds. It is an unconventional

Mills describes the flavour as reminiscent of peach teamed with the grassy, sharp characteristics associated with rye fermentation.

The experiment also reflects Mills’ interest in connecting the food

on the plate with the environment around the club. Rather than

simply sourcing ingredients locally, the kitchen is exploring how

local flavours and ingredients can influence its cooking techniques and food development. The kitchen has even begun producing its

own sourdough croissants, which Mills says has been a challenge, but one well worth embracing.

A healthier direction Underlining Mills’ approach is a growing focus on the relationship

between food and health. He is particularly interested in gut health and the connection between diet and mental wellbeing, and wants those considerations to become a natural part of the club’s menus rather than a separate category of “healthy” food.

breakfast dishes alongside some of Mills’ own touches, including house-made sourdough brioche, served with berries.

As the club’s broader redevelopment progresses, the breakfast

and café offering will become a more significant part of the

business. Good coffee, house-made breads, sandwiches and

baked goods will form part of the offering, with the kitchen

producing as much as possible in-house. “We know what goes into it and there’s no unnecessary chemicals in the food we serve,” said Mills.

It is another example of the philosophy underpinning the

club’s evolving food strategy. At Phillip Island RSL, summer is not simply an opportunity to put a few lighter dishes on the menu.

It is a chance to rethink how a club can approach food using

seasonal produce, local influences and different techniques such as fermentation to create an offering that feels contemporary while

remaining accessible to its members. For Mills, the goal is to plate up food that not only tastes good, but feels good to eat.

Spring 2026 / 43

FOOD AND BEVERAGE / Summer menus

At the Sunset Bar and Grill, the summer menu has been designed

around produce while maintaining menu staples that are expected

New beginnings at The Sunny The Sunny in Sunnybank, Queensland, is in the midst of a multi-

stage redevelopment, which has included the launch of the Sunset

Bar and Grill as well as Sunrise Espresso, which opened in May this year. The two venues have had a warm reception from patrons,

who have welcomed the choice both new offerings bring, especially when it comes to cuisines.

Food and Beverage Manager Mikaela Ries-Rogers says

the club’s approach is shaped by its diverse multicultural

membership and team, with the kitchen drawing on a broad

from a club. The result is a combination of familiar favourites

alongside new flavours and cuisines, with the menu retaining

options such as steak, pasta and schnitzel while expanding its seafood, salad and dessert offerings.

“We haven’t really tried to change the entire menu just because

we’re moving into summer,” Ries-Rogers said. “Instead, we’re

focused on creating more choice.” The approach is particularly important given the diversity of the club’s membership and

kitchen team. Staff from Indian, Filipino and Chinese backgrounds contribute their own culinary influences, which are reflected throughout the menu rather than being confined to a single

section. Fresh herbs, chilli, citrus and pickled vegetables feature

prominently, helping to create dishes that are bright, colourful and suited to warmer weather.

One of the new signature dishes is Goldband snapper paired with

range of flavours and influences while retaining the familiar

green curry and rice paper crackers, bringing an Asian influence to

something for everyone,” she said.

months. Seafood more broadly will be a major focus over summer,

dishes members know and love. “We want to make sure there’s Sunrise Espresso is a new addition to the club and focuses

on fresh, casual offerings. A local patisserie is supplying the

baked goods, with patrons able to choose from freshly delivered croissants, bagels, brioche buns and other pastries.

One of its signature offerings is a loaded croissant, which was

inspired by loaded bagels. Guests are able to choose from a range of fillings that will continuously evolve including ham and cheese and turkey with cranberry. As the seasons change, the café is also

introducing lighter dishes including a cold soba noodle salad and a Greek salad.

44 / Club Management

the seafood section while offering a lighter approach to the warmer with a market fish offering allowing chefs to work with whichever species looks best and is available on the day. Rather than locking in one particular fish, the approach gives the kitchen greater

flexibility. “It means our customer is getting the best quality and

freshest catch available,” Ries-Rogers said. “But also keeping it a bit different for regulars coming in.”

Salads are another major focus, with four vegetarian options

designed to work as complete meals with customers able to add protein if they choose.

The menu refresh includes new entrées, mains and two desserts,

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FOOD AND BEVERAGE / Summer menus

with seasonal produce extending into the sweeter side of the

offering. A house-made mango cheesecake and white chocolate and berry mousse are among the new additions.

For Ries-Rogers, customer feedback has been one of the most

important influences on the changes. The past months since

opening have given the team an opportunity to observe how

members have responded to the new space and menu before making further adjustments. “Feedback is probably the most important thing for us,” she said.

Bringing native ingredients to the menu One of the more distinctive elements of the new menu is its use

“It’s all about creating the same freshness and creativity across both the food and beverage offerings.”

– Mikaela Ries-Rogers

of Australian native ingredients. Ries-Rogers says the club wanted to introduce “something different” from what members might

traditionally expect to find on a club menu, while doing so in an

accessible way. “You don’t really see [native ingredients] too much

Makrut lime, while a floral interpretation of a Long Island iced tea

Rather than making native ingredients the sole focus of a dish,

The drinks are intended to bring the same sense of freshness

in clubland,” she said.

showcases lavender and peach.

the kitchen is incorporating them into familiar formats. Davidson

and creativity as the food. Non-alcoholic options have also been

the ingredient’s distinctive tart and acidic flavour into a club

mocktails, using non-alcoholic spirits while retaining the same

plum features in a new sweet and sour pork dish, adding

favourite. The dish has fast become a standout seller since the restaurant reopened.

Native pepper berry is also being used with the club’s 750-gram

porterhouse, paired with a red wine jus. Its aromatic, slightly fruity

considered. The first five cocktails on the menu are available as presentation and flavour profile. “It’s all about creating the

same freshness and creativity across both the food and beverage offerings,” Ries-Rogers said.

As summer approaches, spritzes are expected to feature

character provides a point of difference against the richness of the

heavily, as are other lighter, fruit-forward drinks. Margarita

has been curated to tie in with the food menu.

as the season progresses.

beef. The same philosophy extends to the beverage menu, which

Food and drink in sync At The Sunny, the venue refresh is not limited to the kitchen. The cocktail menu has been developed alongside the food offering,

with the team creating drinks that complement the flavours and

ingredients appearing across the new menu. Among the new drinks is a Davidson plum gin spritz, using gin from a distillery in Cairns.

There’s also a Tom Yum cocktail that combines lemongrass, chilli, 46 / Club Management

variations will also shift towards mango and other fruit flavours For Ries-Rogers, the goal is ultimately to create a summer

proposition that reflects the people who use the club: welcoming and flexible with enough familiarity for regular members while

continuing to introduce new flavours and experiences. The Sunny is taking a measured approach by retaining club favourites,

responding to customer feedback and using seasonal produce and new culinary influences to give members more reasons to keep coming back.

FOOD AND BEVERAGE / Summer menus

Engineering the perfect summer menu at Carina Leagues Club At the Carina Leagues Club in Queensland, seasonal menu

development is as much about operational precision as it is about

what goes on the plate. With the club changing its seasonal menu

four times a year, each refresh provides an opportunity to respond

to member feedback, assess what has performed well and introduce new dishes that reflect the season.

For newly appointed Director of Catering Gurubakshsingh

Bhathal, the process begins well before a dish reaches the dining

The strategy involves reducing heavier, richer dishes and

engineered around the kitchen layout and the strengths of each

salads and grilled dishes.

room. “A big part of my role is making sure each menu is well team section,” he said.

It is a particularly important consideration at peak periods,

when the club can serve more than 600 main meals during a

single dinner service across a busy weekend. With that volume

comes a significant focus on consistency, efficiency and quality. “We want to put our best foot forward for every plate,” Bhathal said.

“Maintaining consistency and quality is incredibly important.”

The club’s four seasonal menu changes provide a framework for

continually refining the offering, while each season also features a hero ingredient or combination. As summer approaches, the

emphasis will shift towards salads and lighter options designed for

introducing more refreshing options including chilled starters, Seasonal produce will play a central role, with the kitchen

looking towards stone fruits, leafy greens and fresh herbs to bring brightness and freshness to the menu. Lighter proteins, including seafood and poultry, will also feature prominently.

For Bhathal, the warmer months provide an opportunity to

explore flavour profiles that naturally lend themselves to lighter

cooking. Mediterranean- and Asian-inspired influences are being

considered for the summer menu, as is drawing on fresh, vibrant ingredients and combinations that work particularly well in warmer weather.

The approach is less about completely reinventing the menu

warmer weather.

and more about adjusting the balance of the offering to reflect the

Keeping it light

to showcasing is a chilled seasonal salad paired with a light citrus

Summer menu development at the club is based on creating dishes that feel fresher and lighter, while still providing the substance and variety members expect from a club dining environment.

48 / Club Management

season. Among the dishes the team is particularly looking forward dressing, alongside a refreshing seafood-based main. Both are

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FOOD AND BEVERAGE / Summer menus

That balance is an important consideration when developing

a menu for a broad club audience. While some members may be

looking for a traditional, substantial meal, others are increasingly seeking fresher options that suit changing dining preferences.

Responding to members Member feedback is a key part of the menu development process

“We look at what is trending in the broader hospitality industry to ensure our offerings remain fresh, relevant, and appealing.”

– Gurubakshsingh Bhathal

at the club. Each seasonal change provides an opportunity to assess what customers have been ordering, what they have

enjoyed and where there may be opportunities to introduce something new.

The kitchen also considers seasonal ingredient availability and

broader dining trends when developing new dishes. “We look at

what is trending in the broader hospitality industry to ensure our offerings remain fresh, relevant and appealing,” Bhathal said.

That combination of feedback, seasonal produce and wider

hospitality trends allows the team to strike a balance between

handle the dish, how preparation can be streamlined and how

the team can maintain consistency when hundreds of meals are being produced.

For Bhathal, that operational thinking is an essential part of

menu development. The result is a summer offering designed to

be seasonal and contemporary, while remaining practical for the kitchen and accessible to the club’s members.

As the weather warms up, the focus at Carina Leagues Club will

familiarity and innovation. It also means the menu can continue

be on fresh produce, lighter proteins, chilled dishes and vibrant

annual overhaul.

summer dish is a more complex equation: what members want to

to evolve throughout the year rather than relying on a single

For a high-volume club kitchen, however, innovation has to

work within the realities of service. Every new dish needs to

be considered not only for its flavour and presentation, but for how it will function within the kitchen during a busy service.

That includes assessing how different sections of the kitchen will 50 / Club Management

Mediterranean- and Asian-inspired flavours. But behind every

eat, what ingredients are at their best, what the broader market

is doing and, ultimately, how the kitchen can deliver every plate

to the same standard. For a club serving hundreds of main meals

during dinner service, the balance between creativity and precision is what turns a seasonal menu into a successful one.

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FEATURE / Outdoor areas

Stepping out Clubs are transforming outdoor spaces into modern destinations.

CLUBS ARE INCREASINGLY rethinking outdoor areas as extensions of the member experience, using existing space to create new F&B

opportunities, enhance engagement and integrate new technologies.

Griffith Leagues Club is one example, delivered by Meridian

Construction Services under a design-and-construct model, with

Robertson + Marks engaged by Meridian as architect and interior designer. “The Terrace has always been a popular outdoor space,

even before the renovation, but as member expectations evolved, it became clear we could enhance the offering,” Anthony Lico,

general manager of Griffith Leagues Club, told Club Management.

“Rather than simply refreshing one large terrace, we wanted to

create a genuine outdoor precinct made up of several connected

terraces, each with its own character. The goal was to create an area that worked for everyday members while offering greater flexibility for functions, events and different food and beverage experiences.”

Prior to the renovation, the outdoor space was a large, open

space with limited landscaping, weather protection and flexibility.

The redesign divided it into distinct but connected terraces,

creating more versatile spaces while retaining the ability to operate the area as a single precinct when required.

“Each of the seven terraces has its own character, created through

a mix of finishes, materials, landscaping and furniture,” said Lico.

“Flagstone pathways and recycled brick planters help define the zones and break up the long sightlines.”

Weather protection was also a major focus of the renovation.

“The Pavilion and covered areas provide significantly more

protection from the sun and weather while still allowing natural light and airflow. This has made the space much more usable throughout the year,” Lico said.

“We also introduced a food trailer, giving us the ability to offer

52 / Club Management

FEATURE / Outdoor areas

something different from our traditional F&B. The cuisine can

change depending on what’s happening. For example, during the

FIFA World Cup, we matched the food offering to the teams playing that weekend.”

Beyond the member experience, the renovation has also created

greater commercial flexibility for the club. “We can now run

functions or events across some of the terraces while continuing to operate the others for general members,” said Lico. “That

gives us a known level of patronage before we open for the day, while the activity from a function or event adds atmosphere for

“Ultimately, the design needs to support the business model. We wanted an outdoor space that members genuinely wanted to use, but also one that could be activated in multiple ways and operate viably.”

- Anthony Lico, Griffith Leagues Club

everyone else. This has helped make the operation more financially

sustainable. We’re no longer relying solely on walk-in trade to cover the cost of opening and staffing the space.”

Turning engagement into opportunity For Campbelltown Golf Club, the opportunity to unlock greater

value from an existing space has taken a different form, combining a new outdoor terrace with state-of-the-art technology. In 2025,

Campbelltown Golf Club completed a major clubhouse renovation with Cullinan Ivanov Partnership and Meridian Construction

Services, including a new 210sqm terrace and four-bay TrackMan simulator facility. Existing bi-fold doors were used to connect the

simulator bays directly to the terrace, creating a seamless indooroutdoor space for golf and functions.

According to Campbelltown Golf Club General Manager David

Turner, the technology has helped the club broaden its appeal

beyond its traditional golfing demographic. “Golf has been on a positive trajectory for the past few years, and we’ve got a wide

range of age groups at the club now. We’re getting a lot younger —

not just kids, but men and women in their 20s and 30s. It’s not just your retirees. We’re getting a good spread, and the simulators are

very popular with younger people. You can play golf traditionally or the new way, it’s bringing in lots of new people.”

The simulators are also creating new opportunities to integrate

F&B into the experience, with the club introducing QR code

ordering in the bays. “We’ve just rolled out QR code ordering in

the bays, and we’re seeing that being taken up very quickly,” said

Turner. “We’re getting a good take-up for F&B. It’s not often you can play golf and get a steak or a schooner brought to you.

Spring 2026 / 53

FEATURE / Outdoor areas

“The design needs to respond to the site’s opportunities and, most importantly, how the club wants its members to use the space.”

- Matthew Hunter, Meridian Construction Services

and installing the technology, according to Biancardi. “Outdoor

screens need sufficient brightness and contrast to remain clearly visible in daylight and direct sunlight, while balancing that

against them being able to stand the weather conditions like rain and dust,” he explained.

“Other factors we need to consider are screen size and viewing

It’s increased our capability of getting F&B product to people who

distance, sun position throughout the day, viewing angles and

Matthew Hunter, director of Meridian Construction Services, said

and local planning, safety and environmental requirements.

wouldn’t normally come.”

the two projects demonstrate that there isn’t a single formula for a

successful outdoor space. “The design needs to respond to the site’s

opportunities and, most importantly, how the club wants its members to use the space. “At Campbelltown Golf Club, the views, fireplace

and golf simulators provide different reasons to use the space,” he

standing areas. In some cases, wind loading, sound distribution, It is also important to consider the surrounding environment; brightness should be managed appropriately to minimise

unnecessary light spill to ensure the screen remains comfortable for patrons and neighbours.”

Adrenalen Vision recently installed an outdoor screen at

said. At Griffith Leagues Club, the variety comes from the different

Cherry Street Sports Club, which was looking to create a more

ability to change the food offering with different food trucks.

particularly for live sports and major events.

outdoor areas, live sport, entertainment, the outdoor bar and the

“That variety is important because it allows the space to be used

engaging and modern viewing experience for members and guests, “The aim was to improve the overall viewing experience from a

for different occasions and gives members reasons to come back.

clarity and resolution standpoint, while not sacrificing the overall

there are things happening around the food and beverage offering,

comes to an outdoor viewing experience,” Biancardi said.

From a commercial perspective, if the environment is enjoyable and people are more likely to stay longer and spend more.”

Taking screens outdoors As clubs expand their outdoor offerings, screens are also becoming an increasingly important component of the member experience,

helping to activate outdoor spaces and create new opportunities for entertainment and engagement.

According to Ryan Biancardi, director at Adrenalen Vision,

screens should form part of a complete outdoor experience. “When we think of big screens, we think of a viewing experience which

can’t be replicated at home, and this is even more so the case when it comes to outdoor screens,” Biancardi said.

“A large-format LED screen combined with great food,

comfortable seating, exceptional service, weather protection and great sightlines all contribute to keeping patrons in venues for

longer. The LED screen is one of the focal points to this, creating that ‘wow’ factor which only a venue can provide.”

For clubs considering outdoor screens, visibility and durability

are two of the most important considerations when selecting 54 / Club Management

brightness of the screen, which is one of the main issues when it

“The screen placement was carefully considered around viewing

angles, seating arrangements and pedestrian movement within the undercover area of the outdoor space. The screen was positioned

to provide strong visibility from the main seating area and create a natural gathering point without dominating the entire space. The screen is located at the far end of the deck which allows for the greatest number of members and guests to view it.”

FEATURE / Outdoor areas

Designing outdoor spaces that work When it comes to designing outdoor spaces, weather, operations and construction all need to be considered from the outset, advises Matthew Hunter, director of Meridian Construction Services.

Most importantly, the space needs to be designed based on how members will

“A large-format LED screen combined with great food, comfortable seating, exceptional service, weather protection and great sightlines all contribute to keeping patrons in venues for longer.”

- Ryan Biancardi, Adrenalen Vision

use it during different times of day and throughout the year. “A successful outdoor area needs to be more than a summer dining space,” said Hunter.

The space also needs to consider how the club operates — food and beverage service, staff access, entertainment, AV, cleaning, storage and maintenance all need to work efficiently. The construction

Lessons for future projects According to Biancardi, selecting the right screen for the environment is critical, with size and brightness among the most common areas where clubs can get it wrong. “A

common mistake that’s often made is installing screens that are too small and not bright enough for the intended environment,” he said. “From an installation and aesthetic

perspective, clubs should also avoid installing screens in isolation. The installation needs

to be considered alongside seating, shade, lighting, power and data, foot traffic, and F&B service points where possible.

“Another common mistake is installing a pixel pitch that is not the right solution for the

intended environment, often not providing enough brightness and leading to a washedout look,” Biancardi said.

For those considering an upgrade, the starting point should always be the experience

the club is trying to create, rather than simply selecting a screen. “You need to consider how the space is being used, where members will sit and stand, how the sun moves

across the area, and how the screen will support different types of events throughout the year,” explained Biancardi. “It is best to involve a specialist early in the planning process,

ensuring that the size, pixel pitch, install method, power and data, audio, are all properly

integrated into the design. Planning for this from the beginning avoids what can be costly changes down the road.”

The lessons from Griffith Leagues Club’s renovation similarly highlight the importance

of considering how an outdoor space will operate commercially, rather than focusing solely on its design. Lico says clubs should consider how outdoor spaces can support

both the member experience and the broader business model. “The biggest lesson is to

prioritise commercial utilisation, not just how the space looks,” he said. Having multiple connected areas means the Terrace can support functions, events, entertainment and different F&B concepts while keeping space available for everyday members.

“Weather protection is also critical,” said Lico. “You want the area to be usable in a

range of conditions without fully enclosing it. Pavilions, shade structures and selective landscaping can provide that protection while retaining natural light, airflow and the

feel of being outdoors. Ultimately, the design needs to support the business model. We

wanted an outdoor space that members genuinely wanted to use, but also one that could be activated in multiple ways and operate viably.”

56 / Club Management

aspects are equally important. “Drainage, waterproofing, structural requirements, electrical services and connections to the existing building can become significant issues if they aren’t considered early,” said Hunter.

He also advises clubs not to start with the question of what the space should look like. Instead, start with what you want members to do there and what will give them a reason to use it. “Clubs can learn a lot by visiting other venues before developing their brief. Griffith Leagues Club did this particularly well, touring a range of venues and considering what worked and what didn’t before developing its own concept. The objective isn’t to copy another club, but to understand what is possible and then create something suited to your own members and site.”

Finally, don’t underestimate the complexity behind what can appear to be a relatively simple outdoor project.

“Bringing the builder into the process early can help identify issues around existing services, drainage, waterproofing, construction staging and buildability before they become expensive problems,” he said. “The best outdoor spaces combine a strong member experience with a design that works just as well operationally behind the scenes.”

Hungarian Club of SA

REDEVELOPMENT / Hungarian Club of SA

A place to belong

After a two-and-a-half-year wait for a new home, the Hungarian Club of South Australia is reconnecting Adelaide’s Hungarian community through food and culture.

SINCE 6 AUGUST 1965, the Hungarian Club of

After exploring several options, including

South Australia has served as a gathering place for

the potential of erecting a retirement village,

it was a place where members of Adelaide’s

Sarah Constructions. Under the arrangement,

Adelaide’s Hungarian community. At the beginning, Hungarian community could gather to see familiar faces and share a meal. But like many cultural clubs across Australia, time had taken a toll.

What began as a modest cottage with kitchen

the club partnered with Adelaide-based builder the builder developed a six-storey mixed-use

building, featuring 23 luxury apartments above a purpose-built club facility.

“What we determined was that, to help cover

facilities in Norwood gradually evolved through

costs and attract more people, we wanted it

front and back, a hall was built, and the site grew

Hungarians but for the broader community in the

decades of extensions. Rooms were added to the organically as the community’s needs changed.

“The property was a mishmash for decades,”

to be more of a community centre, not just for area,” Tóth said.

Designed by ACG Studio, the club’s new home

Hungarian Club of South Australia President

— the culmination of a two-and-a-half-year wait

imagine it was looking pretty tired.”

mind. Downstairs features a cafe and hall, which

Katalin Tóth said. “After 60 years, you could

But maintaining an ageing facility wasn’t the

only issue the club was facing. Like many cultural clubs around the country, membership was also dwindling. “Like all community organisations,

a lot of the membership was ageing,” Tóth said.

“It wasn’t attracting the younger members or the next generation.”

Rather than settling for cosmetic

— spans two levels and was built with flexibility in can be divided into smaller areas for events or

used for overflow seating. Upstairs, a boardroom doubles as a meeting space, function room and community gathering space. “We tried to make it very fresh, very new, very simple,” Tóth said.

“We’ve tried to create a space that can be flexible.”

Food as the gateway

improvements, the club embarked on an

Since reopening in May, the club’s cafe has

there was one major dilemma. “We were asset

patronage through social media and word-of-

ambitious vision to start from scratch, except rich, income poor,” Tóth said.

58 / Club Management

become the biggest drawcard, attracting strong mouth. “On a recent Friday, we did 66 covers for

“We wanted it to be more of a community centre, not just for Hungarians but for the broader community.”

– Katalin Tóth, Hungarian Club of South Australia president

dinner,” Tóth said. “That’s really just through Facebook advertising and local knowledge.”

In what Tóth described as a fortunate twist of fate, the club

found a young Hungarian chef who was travelling Australia, Attila Tóth (no relation to Kaitlin), to head up the kitchen. “He’s young,

he’s enthusiastic…and he knows this is a great opportunity for him to make his mark,” Tóth said.

The all-day menu features traditional dishes including lángos

(deep-fried flatbread topped with sour cream, cheese, smoked

pork hock and red onion), rakott krumpli (layered potato casserole with eggs and smoked csabai sausage), and traditional beef gulyás (goulash). “It’s very important to the community to have these

wonderful Hungarian dishes that aren’t really available anywhere else commercially,” Tóth said.

Tóth added it’s particularly significant, given the club is one of

the few places where locals can regularly experience authentic

Hungarian cuisine. “When I was a child, there were six or seven

Hungarian restaurants around Adelaide,” Tóth said. “There are no other Hungarian restaurants here anymore.”

For Tóth, food was always the logical starting point. “Food

is what brings everyone together at a table,” she said. “There’s nothing more enticing than sitting down with good food.”

Beyond sustenance, food carries memories and connections, she

added, while also serving as an accessible entry point for people unfamiliar with Hungarian culture.

“Food reminds people of an event, a childhood or something in

their past that is important,” Tóth said. “That’s why I think [the menu] is attractive to a lot of people, and sometimes for those

who can’t be bothered standing for four hours over a stove cooking

The Hungarian Club’s new cafe is serving traditional Hungarian dishes

a gulyás when you can go out and get it. For other people, it’s

something new they haven’t tried before — not everyone has had the chance to visit Budapest.”

She recounted meeting a second-generation Hungarian tradesman

Rediscovering community

existed until he started working on the build.

While food may be the initial highlight, the club’s ambitions extend

working on the construction project who had never known the club The story has repeated itself numerous times since. “There are

much further. Before redevelopment, much of the club’s activity

heaps of Hungarians that I’ve never heard of, never seen, who are

programs and experiences.

Adelaide residents, while others are recent arrivals. All have been

revolved around venue hire. Now, the focus is on creating its own One of the club’s core missions is cultural preservation, and Tóth

is keen to ensure Hungarian culture is represented in all its forms.

“Food is one part of culture, but there are other parts,” she said.

“There are beautiful embroideries, beautiful Hungarian music…

just appearing out of the ether,” Tóth said. Some are long-time

drawn by the opportunity to reconnect with a shared culture. “It’s a wonderful opportunity for these people to reconnect with some of their culture.”

Rising membership numbers reflect the renewed interest

[and] dance.”

in the venue. While the club once feared it was becoming “a

music performances, children’s activities, cultural workshops and

joined in recent months, many of them younger than the club’s

Tóth envisions the club hosting Hungarian film festivals,

community games sessions of mahjong and bridge. Importantly, these activities will not be intended solely for Hungarians. “We hope it will become a cultural hub, but with some Hungarian influence,” Tóth said.

Perhaps the biggest surprise since reopening, Tóth said, has been

the number of Hungarians discovering the club for the first time.

dying breed”, as Tóth puts it, around 40 new members have traditional demographic.

The club has also introduced associate memberships for people

without Hungarian heritage. “We’re trying to keep it primarily for the Hungarian community, because they’re the ones who built it

and put their efforts into the club,” Tóth said. “But we want to be inclusive and embrace the broader community.”

Spring 2026 / 59

REDEVELOPMENT / Loyal Bellingen Golf Club

A new start

Loyal Bellingen Golf Club has reopened under Mosey On Inn Group, with the hospitality operators engaging the wider community along the way.

opportunity to do a venue that was an iconic clubhouse and restore and work hard on the golf course side of things.

The new operators made the call to remove gaming from the

club and instead prioritise community and connection. “It’s not for

everyone, but we’ve made the decision to remove the machines and gaming licences, and we’ve gone with a family-friendly, music-

oriented golf course,” says Rabbidge. “So far, it’s ticking the boxes for everyone.”

Building a new legacy THE LOYAL BELLINGEN GOLF CLUB in New South Wales has officially reopened under the ownership of the Mosey On Inn

Group following an extensive refurbishment. It is the first golf club acquisition for the NSW-based hospitality group, whose portfolio

The refurbishment began in November 2025 and was only recently

completed, with the club now trading six days a week following the launch of its new kitchen. Memberships have also gone live in the last month.

Rabbidge said the group faced significant work to restore both

also includes the Eltham Hotel, Ciao Mate!, You Beauty and Attaboy

the course and the clubhouse when it took over the venue, with

the club entering administration.

changes to the clubhouse has been the installation of a new tartan

Pizza. The group acquired the venue in November 2025 following Matt Rabbidge, co-owner of Mosey On Inn Group, told

Club Management the acquisition presented an opportunity

to restore the iconic clubhouse, invest in the golf course and

create a more community-focused venue. “It was a classic case — and an unfortunate case — of a small-town club going into

administration,” Rabbidge said. “It was independently run at the

the greens requiring extensive repairs. One of the most distinctive

carpet, sourced from Brintons in the UK. “It was a long wait for us to get hold of it,” Rabbidge said. We bought a classic tartan carpet

from UK producers. It was a big mileage to get it here. It was made in Poland, distributed through the UK and brought out here. It’s an amazing tartan that links back to golf and its heritage as well.”

Rabbidge said the refurbishment focused on opening the

time, so we picked it up out of administration and purchased the

clubhouse and creating a more welcoming space for members,

already, we had the background in hospitality, which might have

lots of floor-to-ceiling glass on the northern aspect. You come in

place. As operators of the Eltham Hotel and a couple of restaurants been the missing link they’d had in the past. But at the same time, we’re all passionate golfers, and we felt like this was a beautiful 60 / Club Management

visitors and the wider community. “It’s a beautiful big space with and sit in the main bistro and club area, and you’re looking straight over the golf course with uninterrupted views,” he said. The major

REDEVELOPMENT / Loyal Bellingen Golf Club

changes for us were removing a lot of walls

and opening the place up. The pokies room is gone now and now has two new pool tables.

We’ve done a bit of an extension and upsized the kitchen to build our capabilities and be ready

for a busy summer ahead. We’ve also reshaped the bar, put in classic timber bulkheads, added

the members’ plaques, and made the space more streamlined operationally.

“We’ve really gone for that classic late ’70s

aesthetic—pistachio-coloured tiles, lots of timber the tartan flooring. It’s almost considered tacky, but we’ve done it well. We’re proud of what we’ve pulled together.”

Excelling in the kitchen Joining the team as head chef is Stephen Peak,

we felt like the language around an exec chef

winning Tasmanian restaurant The Agrarian

high fiving and ticking a few boxes, whereas a

who spent seven years as head chef at awardKitchen. Rabbidge said bringing Peak into the group was a significant step as the business

continues to develop its food offering. “It was

is often just kind of walking in, shaking hands, development chef is more about building culture and the quality of the food.”

Peak’s first challenge was establishing a kitchen

a big win for us to get him into the group,”

and menu at Loyal Bellingen Golf Club, testing

he’s come in as the group development chef.

“The last couple of months, he’s been road testing

Rabbidge said of Peak’s appointment. “Long term, We’ve said that instead of executive chef because

and refining dishes with members and guests.

with our punters. We feel like we’ve hit a middle ground to do a classic club menu, but we’ve got

the ability to exceed expectations when it comes

to this style of food, the provenance and the highquality growers we’re working with,” Rabbidge

said. The steak sandwich has been super popular; we had it at the Eltham Hotel and reinvented it.

It keeps the older golfers happy. We’ve also got a

fish pie, lamb shank and mash. We are keeping it classic, but there’s also house-made cheeses and seasonal greens that we’re sourcing from local

growers. We change our specials board to reflect what producers have on hand each week.”

Working with the best The group has also teamed up with Australian PGA professional Andrew Campbell, who has

been providing coaching as well as consulting on elements of the course architecture. Rabbidge said the group looked at ways to enhance the

“There was a reason the club wasn’t working, and we’re hoping the innovative ideas and changes we’re making will attract a wider demographic and create a place that’s for everyone.”

– Matt Rabbidge, Co-Owner, Mosey On Inn Group

course over time, drawing on the skills of its

broader team. “We want to improve pathways

throughout the course and continue to invest in it. It’s a small track, but we’re putting the time and effort into stepping it up and making it a quality destination that people from a wider

Spring 2026 / 61

REDEVELOPMENT / Loyal Bellingen Golf Club

area would want to visit. We’re not just looking at the Grafton to

Port Macquarie catchment. We want to be a destination for people travelling between Sydney and Byron or Brisbane, a place where they can stop through and enjoy the region.”

Rabbidge said business partner Luke Sullivan had been leading

much of the project on the ground, with the group taking a considered approach to entering Bellingen. “It’s a small but

beautiful town on a river and is quite popular with tourists. There’s a bit of a stoic kind of localism that comes with a town like this.

Especially with us having venues in the Northern Rivers, there was an element of reluctance to see us coming in, ‘Here comes another

following with the pub, even though it’s in the middle of nowhere.

make some difference’. We were very conscious of that and very

recognised acts. “We’ve always seen music as a way to replace what

Northern Rivers Byron Bay group thinking they can come in and respectful, and we’ve worked hard to engage with as many local trades and local businesses as we can.

“On the club side, it’s been an experience because there are

members who have been here for 40-plus years, and it’s always been their way. We respect that and we want to honour that.

We’ve attracted a lot of nationally recognised and internationally

would traditionally be gaming revenue. There’s a hole that’s created by that loss, so instead, we’re focusing on creating an attractive,

family-friendly venue, putting on great live music and attracting crowds on those nights.”

Rabbidge said the project had been an exciting challenge outside

But at the same time, I think there was a reason the club wasn’t

the group’s usual hospitality operations, with the response from

making will attract a wider demographic and create a place that’s

challenge to make it all work,” Rabbidge said. “A lot of people who

working, and we’re hoping the innovative ideas and changes we’re for everyone. You don’t have to be a serious golfer to come in and enjoy a couple of pints, a good dinner and a game of pool.”

Live music will also play a central role in the club’s future, with

the group aiming to build on the success of the Eltham Hotel. “It’s

important because we love it,” says Rabbidge. For one, it’s what we do and do well at the Eltham, and we’ve been lucky to forge a real 62 / Club Management

the local community exceeding expectations. “It’s been an exciting

were accustomed to coming to the club for a family gathering or to pop in for a beer have been really surprised by the transformation.

It’s been awesome to see the excitement and pride people have

when they come into the venue. We’ve got good staff and we’re

excited to head into a busy spring and summer and see where we go from there.”

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AWARDS / ClubsNSW C&C Awards

Image credit: ClubsNSW

ClubsNSW chair Sallianne Faulkner

64 / Club Management

AWARDS / ClubsNSW C&C Awards

Putting communities first NSW clubs were honoured for the contribution they make to their local communities at the 2026 Clubs & Community Awards Night.

CLUBS ACROSS NSW celebrated in style at the 2026 Clubs &

Community Awards Night on Thursday 11 June 2026. Held at

the ICC Sydney, the black-tie event was attended by more than

900 guests including NSW Minister for Gaming and Racing David Harris, NSW Opposition Leader Kellie Sloane, Shadow Minister for Hospitality and Gaming Kevin Anderson, and NSW Police Commissioner Mal Lanyon.

ClubsNSW CEO Rebecca Riant said the awards underscored the

extraordinary impact clubs have on communities. “When times are

tough, people turn to the places they trust, and for many, that place

is their local club — a home away from home, where they can relax and find value without sacrificing quality, whether they are there

for a family meal or to take in some live entertainment,” she said.

“We are seeing that play out across the state this year, with more people coming through our doors and engaging with what clubs

have to offer. It’s a clear reminder that clubs are not just resilient, they are essential.”

Workers Lifestyle Group was one of two winners of the Heart of Community Award

The winners and those highly commended were acknowledged

across 10 categories: education; emergency response; fostering

grassroots sport; healthcare; heart of community; mental wellbeing; small club, big heart; social inclusion; sustainable future; and vibrancy and culture.

The inaugural Small Club, Big Heart Award was presented this

year, with the honour going to Urbenville & District Bowling Club in regional northern NSW, which has only 175 members. The club was

recognised for its efforts and fundraising contributions in support of the Westpac Lifesaver Rescue Helicopter.

Among the other category winners recognised on the night was

Club Taree, which took out the Emergency Response Award. “It’s always the greatest honour to be the most activated emergency

evacuation centre,” said CEO Paul Allan. “Club Taree holds the record

as the most activated evacuation centre in NSW for the last 15 years.”

The Shellharbour Club walked away as the winner of the Mental Wellbeing Award

Spring 2026 / 65

AWARDS / ClubsNSW C&C Awards

Allan took the opportunity to reflect on

how the club was still reeling from the record floods that hit Taree in May. “Our town’s

support victims and raise awareness within communities.”

The remarks were echoed by Minister

farmers are definitely hurting, and there’s

for Gaming and Racing David Harris, who

stand up,” he said. “The people in my club,

as the “scourge on our society”. “Purple

still a lot of work to do, but that’s where we our members and our greater community

are there for each other, and it brings out the

best in people. I’m certainly very proud of not only my team, but my club and, obviously, my community as well.”

NSW Police chief commends clubs

described domestic and family violence

Friday … will make a difference. It won’t make a difference straight away, but it’s about educating our community that

violence is wrong, and it is not okay. If the club movement gets behind this, then the

community knows it’s important,” he said.

Several finalists and winners were

FULL LIST OF WINNERS Education DOOLEYS Lidcombe Catholic Club and Holman Barnes Group Wests Ashfield Emergency Club Taree Fostering Grassroots Sport Revesby Workers’ Club Health Care

In addition to celebrating the finalists and

recognised for initiatives aimed at supporting

Canterbury Hurlstone Park RSL and

on the efforts clubs have contributed to

Ryde-Eastwood Leagues Club, which took out

Heart of the Community

transitional housing for victims of domestic

Workers Lifestyle Group

role as more than providing hospitality and

The Shellharbour Club

winners, the evening also shone a spotlight address domestic and family violence in

local communities, including the statewide rollout of Purple Friday, an initiative that saw more than 200 clubs turn purple on Friday, 8 May.

NSW Police Commissioner Mal Lanyon

described domestic and family violence as

one of the “greatest challenges we have as

a society in New South Wales”, with police

responding to 160,000 DFV calls annually — equivalent to one every three minutes. “It is

completely unacceptable, but it takes all the community to come together,” said Lanyon.

“You are the face of the community. Thank you for the outstanding work you do to ClubsNSW CEO Rebecca Riant

vulnerable community members including

the Social Inclusion category for providing

and family violence. “As a club, we see our entertainment,” said COO Nicole Hendley.

We are part of the community, and that

comes with a responsibility to help where

we can and work alongside others to make a

Mingara Recreation Club Twin Towns and Mental Wellbeing Small Club, Big Heart Urbenville & District Bowling Club Social Inclusion

difference. This award belongs just as much

Ryde-Eastwood Leagues Club

of directors for allowing us to do what we

Pennant Hills Golf Club

day. Their compassion, commitment and

Woodburn Evans Head RSL Club

to our community partners and our board do [as well as] the families we help every

willingness to work together make initiatives

Sustainable Future Vibrancy & Culture

like this possible.”

NSW Minister for Gaming and Racing David Harris.

Holman Barnes Group chair Dennis Burgess

Small Club, Big Heart award winner Urbenville Bowling Club

66 / Club Management

L-R - The Ary marketing manager Debbie Dickson, Cherry Street Sports Club Tere Sheehan, and ClubsNSW head of social impact Arely Carrion

From local heroes to landmark venues, every club deserves a winning food & hospitality strategy.

Future Food is delighted to congratulate our client, Wenty Leagues, on the successful appointment of Dedes Waterfront Group, to deliver a destinational restaurant within the club.

“

“Wenty Leagues engaged Future Food to lead a targeted

procurement process to secure a best-in-class hospitality

efficient and expertly managed, attracting strong interest and high-calibre submissions from leading industry operators.

This enabled the Club to be highly selective and confident in

“

partner for an existing restaurant space. The process was sharp,

its final decision. The outcome speaks for itself, with Dedes Waterfront Group appointed to deliver

Alati, a contemporary Greek dining concept, opening September 2026. Future Food brought a clear understanding of our vision, drove a seamless process and delivered an exceptional result.”

Stuart Jamieson | CEO | Wenty Leagues

“Future Food ran a highly professional tender process and was a pleasure to work alongside. We’re thrilled with the outcome and look forward to launching Alati at Wenty Leagues in September.”

Con Dedes | Director | Dedes Waterfront Group

Contact Allan Forsdick

aforsdick@futurefood.com.au (+61) 401 557 760

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FUTU REFO O D.CO M . AU

Best Club Gaming Venue: Silks Darwin

Best Overall Regional Club: Club Eastside

68 / Club Management

Best Family Friendly Venue: Palmerston Golf & Country Club

AWARDS / Hospitality NT Awards

Best Overall Regional Club: Darwin Services Club

Hospitality NT Awards for Excellence winners showcase the Top End’s best

Image credit: Hospitality NT

CLUBS FROM THE Top End stole the

was recognised for appealing to a wide

took out Best Family Friendly Venue,

Awards for Excellence. Held at the Darwin

heritage-listed Admiralty House.

Entertainment Venue, and Casuarina

spotlight at the recent 2026 Hospitality NT Ski Club on 26 May, the annual awards

audience and offering a fresh take on the Darwin Services Club opened on

Nightcliff Sports Club won Best Sports All Sports Club was recognised as Best

brought together close to 500 hospitality

Remembrance Day in 2025, during

to celebrate the achievements of venues

Marketing Manager Kish Ganesan said

was awarded Best Overall Regional Club.

helped by strong local support and a

the club’s history means more to us than

professionals, industry leaders and guests and individuals across the Territory’s hospitality sector.

Hospitality NT chief executive Cathy

Simmonds praised the Territory’s thriving

hospitality scene. “While we celebrate the rewards and efforts of dozens of success

stories tonight, the Excellence Awards are a celebration of all the venues, the teams

and the people behind the till and the bar,

working hard to put a smile on the face of others,” she said.

Darwin Services Club led the club

Darwin’s notoriously quiet wet season. the venue had exceeded expectations,

focus on becoming a familiar part of the community. “We’ve been smashing it,”

he said. “We’ve had great support from locals. We’ve got a great team of staff and one of the best sunset locations

in Darwin. Our main intention is to be

words can express,” Club Eastside wrote in a

social post. “This achievement belongs to the people behind Club Eastside, our incredible community, hardworking staff and loyal customers who support us every day.”

This year’s awards attracted 313

since the beginning.”

awards. “Our industry continually strives

community, and that’s been our strategy Other club winners included Cazalys

Presentation and Service, Best Redeveloped

and Achievement Award, while Silks

affiliated venue on Darwin’s Esplanade

“To receive this award for the first time in

nominations across all categories, including

Palmerston Club, which received the

Club, and Best New Venue. The new RSL-

In the regional categories, Club Eastside

seen and become a familiar part of the

category winners, claiming four awards: Best Overall Club, Best Club Bar

Marketed Club.

Outstanding Club Community Service Darwin was named Best Club Gaming

Venue. Palmerston Golf & Country Club

more than 40 nominations in the employee for success and builds on innovation to

make it better and better every day,” said Simmonds, “from unique products to

world-class experiences and the excellence

that locals and visitors come to expect from the Northern Territory.”

Spring 2026 / 69

AWARDS / CCV Gala Awards

Emerging Community Leader Award, Amy Davies, The Moonee Ponds Club

Club Manager of the Year, Jodie Faralla, Ballarat Greyhound Racing Club Metro Community Club Award, Mulgrave Country Club

Regional Community Club Award, Bendigo District RSL

70 / Club Management

Club Person of the Year, Nick Weaver, Maryborough Highland Society

AWARDS / CCV Gala Awards

Image credit: SDP Media

A winning night for Victoria’s clubs More than 400 industry leaders gathered in Melbourne for the 2026 Community Clubs Victoria Gala Awards.

OCEAN GROVE BOWLING CLUB, Mulgrave

serve,” he said. “We are proud to once again

among the biggest winners at the 2026

done across Victoria.”

Country Club and Bendigo District RSL were

Community Clubs Victoria (CCV) Gala Awards.

Held at the Park Hyatt on Saturday, 4 July,

the annual awards recognised excellence

across Victoria’s community club industry, with more than 400 club managers, staff,

shine a light on the outstanding work being

Mulgrave Country Club claimed the Metro

Community Club Award, while Bendigo District RSL took home the Regional Community Club Award.

“This recognition reflects the dedication of

industry stakeholders and community leaders

our entire team, the support of our Board and

number of nominations.

make our club such a special place every day,”

in attendance following a record-breaking

CCV CEO Charles D. Moon noted that the

evening’s atmosphere reflected the significance of this year’s gala. “At a time when many clubs

continue to face challenges, it’s more important than ever to celebrate the dedication, resilience and positive impact our clubs and their

incredible staff make on the communities they

the loyalty of our members and guests who

Mulgrave Country Club stated in a social media post. “Over the past year, we’ve continued investing in our facilities, strengthening

our community connections, expanding our

events and dining experiences, and creating a club that our members can truly be proud

of. This award belongs to every staff member, Spring 2026 / 71

AWARDS / CCV Gala Awards

2026 award winners Best Sustainability Initiative: Mansfield Golf Club.

Excellence in Innovation: Morwell Bowling Club Best Community Club Refurbishment (under $1 million): The Mess & Barracks Best Community Club Redevelopment (over $1 million): Ocean Grove Bowling Club Regional Mental & Social Wellbeing: Moe Racing Club volunteer, member and supporter who has been part of that journey.”

Ocean Grove Bowling Club was recognised twice, winning the

Best Community Club Redevelopment (over $1 million) Award and the Sports and Entertainment category.

Ocean Grove Bowling Club CEO Nathan O’Neill said the dual

recognition reflected the collective effort behind the club’s recent success. “Being recognised for the Best Redevelopment Award

and the Sports and Entertainment Award is an incredibly proud moment for Ocean Grove Bowling Club,” he said.

“These awards are really about our people. Our Board, members,

team, volunteers and project partners all contributed to this

achievement, and I’m incredibly grateful for their commitment

Metro Mental & Social Wellbeing: Amstel Club Regional Best Club Bistro/Restaurant: The Mess & Barracks Metro Best Club Bistro/Restaurant: Yarraville Club Best Hospitality Team: Phillip Island RSL Sport and Entertainment: Ocean Grove Bowling Club Best Member Experience: Club Tarneit Emerging Young Community Leader: Amy Davies, The Moonee Ponds Club Club Person of the Year: Nick Weaver, Maryborough Highland Society

throughout the year. I’m super proud of what we’ve achieved over

Club Manager of the Year: Jodie Faralla, Ballarat Greyhound

make an even bigger difference in our community.”

Social Impact: Horsham Sports & Community Club

the past 12 months and excited about what’s next as we continue to Other major individual honours included Nick Weaver from

Maryborough Highland Society, who was named Club Person

of the Year, and Jodie Faralla from Ballarat Greyhound Racing Club, who received the Club Manager of the Year Award.

72 / Club Management

Racing Club

Community Collaboration: Maryborough Highland Society Regional Community Club: Bendigo District RSL Metro Community Club: Mulgrave Country Club

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Q&A / Debbie Dickson

Q&A

Debbie Dickson reflects on 13 years in a career that continues to challenge, inspire and reward her.

What does a typical day look like?

There’s really no such thing as a typical day in my role, and that’s what I love

most about it. Every day brings something new, whether it’s collaborating with our executive chef on new menus and food offerings, planning an exciting

entertainment schedule, creating communications for our members, developing

engaging promotions or working on strategies to connect with our community. It’s always fun, diverse and refreshing, no two days are ever the same.

What drew you to work in the club’s industry?

I’ve always been a people person and love organising events and bringing people together. Initially, I dreamed of becoming an activities coordinator on the islands in the Whitsundays or working as a functions coordinator. What has kept me in

the club industry, however, is its sense of purpose as well as the strong connection with the community and the many opportunities it has provided me both personally and professionally.

Can you share one of your greatest career achievements?

There have been many memorable moments along the way. During the pandemic, I found myself sitting in an empty club twice a week hosting live online raffles to keep our members connected. I’ve been fortunate to travel to the United States with fellow club managers in 2024, experience a food and wine tour through

Tasmania in 2025, speak on podcasts, present at domestic violence forums, and

contribute to industry conference panels. I’ve also had the honour of dancing and

raising more than $30,000 for the Cancer Council and today proudly serve as vice chair of the Clubs for Community – United Against Violence statewide committee.

Debbie Dickson Marketing manager The Ary Toukley

What are some of the best parts of your job?

Its diversity. No two days are ever the same. I also love the strong connection

with our community and the opportunity to work in a role where I can genuinely make a difference. It’s incredibly rewarding to see members embrace your ideas

and enjoy the entertainment and experiences you’ve helped create. I’m also very

grateful to work alongside a dedicated team and a supportive board who believe in my vision and champion the strategies and initiatives that make a positive impact on both our club and the wider community.

If you weren’t working in clubs, what would you be doing?

I was given the title of ‘Director of Good Times’ during a trip to the US with CMA (Club Managers Association), and I think that sums me up perfectly! Whatever career path I chose, it would always involve people, organising memorable

experiences and creating fun. Bringing people together and making connections is something I’m truly passionate about.

Outside of work, how do you like to spend your time?

I love spending time with family and friends and making the most of the

outdoors. I enjoy cooking, bushwalking, beach walks, camping and taking in beautiful sunrises and sunsets. I’m also a big fan of live music and weekend getaways whenever I get the chance. And, if I’m honest, I have a bit of an obsession with indoor plants!

74 / Club Management

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