Club Management Summer 2023-2024

Vol.2 No.3 / Summer 2023/24

2024

TRENDS From tacos to Tik Tok, these are the products and strategies clubs will be implementing in the new year.

PLUS: MODERN BISTRO CLASSICS, NEW AL FRESCO SPACES, AND TARGETING NEW DEMOGRAPHICS

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WELCOME / Ed’s Note

Signing in

With summer comes the peak trading period for club’s F&B and entertainment, so it’s time to show off your club’s hospitality!

I’M FAIRLY NEW to the club industry, having

interesting, as with cost-of-living stresses biting

worked as the managing editor of Australian

into discretionary spending, Aussies are looking

Hotelier – our sister publication for the pub

for value for money more than ever – a price point

industry – for the last eight years. I’ve worked

that clubs have always provided F&B at. However,

behind the scenes on Club Management for the

with plenty of dining and entertainment options

last 18 months and filled in as editor for the last

available, today’s consumer still wants top-quality

four months. Thank you for welcoming me into

products for any value offer they choose to part

conversations about the industry so warmly and

their money for. Providing premium service, F&B

readily, it’s been a real pleasure.

and entertainment is more important than ever.

Having reported on the pub industry for many years, one of the clearest points of difference

The clubs that can walk that fine line will reap the benefits this summer.

for me is the sheer size of clubs, and the diverse

I wish you all a wonderful summer trading period,

opportunities that scale can bring with it. Seeing

and hope you all make the most of the holidays to

clubs move into the space of residential apartments,

refresh for the year ahead. Bring on 2024!

health facilities, larger entertainment options, day

Speaking of 2024, we’ll have a new editor starting

care and more is incredible. The possibilities for the

in the new year who I will work along side, and we’re

savvy club operator with a willing membership and

thrilled to continue bringing you the latest news and

agile board are endless. The fundamental focus

innovations from and for the club industry.

on community improvement is the other major

Merry Christmas and have a Happy New Year.

difference. The mandate to uplift, support and

Signing out

develop the community that clubs operate in is quite awe-inspiring.

Vanessa Cavasinni

Hospitality is of course a key focus of any

Managing Editor, Club Management

licensed club, and summer is the peak trading

vcavasinni@intermedia.com.au

time across the board. This particular summer is

www.clubmanagement.com.au

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

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

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

DISCLAIMER:

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

Providing premium service, F&B and entertainment as a valuefor-money proposition is more important than ever. The clubs that can walk that fine line will reap the benefits this summer.

Cover image: Central Coast Leagues Club Photography: David Adams from Joos Productions.

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

This publication is published by Food and Beverage Media Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2023 - Food and Beverage Media Pty Ltd

6 / Club Management

We had classic.

Now we have cool.

Introducing your new Tyro Pro.

tyro.com/pro

CONTENTS / Summer

Summer 2023 /2024

26

34

42

Regulars

Features

Food And Beverage

10 / News Briefs: Club news from

26 / 2024 Trends: Club operators

42 / Bistro Classics: A mix of variety,

across the country.

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

18 / The Bar: Fantastic new drinks

products to stock behind the bar.

20

/ Must-Show: The sporting fixtures that will make visitors flock to your sports bars.

24 / News Focus: Don Hammond gives

practicality and catering and

offers and strategies they’ll be

evolution has led to award-

implementing over the coming year.

winning clubs perfecting the

34 / CEO Profile: Edward Camilleri

reflects on the completion of the first stage of Central Coast Leagues

classic bistro menu.

52 / Culinary Ambassadorship: Chef Dany Karam will lead

Club’s $450m masterplan.

Cabra-Vale Diggers F&B

54 / Community Impact: Mounties

direction, as it tackles its

Group have implemented a

masterplan redevelopment.

comprehensive DFSV Action

a run-down of the 2023 Leagues

Awards and Events

Plan to assist both staff and the

Clubs Australia IGT National

communities it operates in.

60 / Melbourne Cup: Victoria Racing

Conference.

66

discuss the new products,

/ Q&A: Donna Watson has been building relationships with members at Carina Leagues Club for 25 years.

Redevelopment

38 / The Sherwood: Wests Group

Macarthur unveils its new tavernstyle venue.

56 / Regent St Pavilion: This

DOOLEYS Group club evolves to centre outdoor hospitality experiences.

8 / Club Management

Club begins planning for the

famed race a full twelve months in advance.

62 / Clubs SA: South Australia’s best clubs have been celebrated at

the 2023 SA Clubs & Community Awards.

Club Management magazine, website and newsletter are from the trusted stable of Food and Beverage Media.

See the full range of our liquor and hospitality magazines below.

Vol.2 No.3 / Summer 2023/24

AUSTRALIA’S LEADING LIQUOR INDUSTRY MAGAZINE

vol. 42 no. 11 - December 2023/January 2024

2024

TRENDS From tacos to Tik Tok, these are the products and strategies clubs will be implementing in the new year.

PLUS: MODERN BISTRO CLASSICS, NEW AL FRESCO SPACES, AND TARGETING NEW DEMOGRAPHICS

AUSTRALIAN HOTELIER

HOSPITALITY MAGAZINE

NLN_December 2023XXX.indd 1

NATIONAL LIQUOR NEWS

30/11/2023 4:16 pm

SPICE MAGAZINE

Food & Beverage Media is a division of The Intermedia Group.

For the best coverage of the food and drink sectors in Australia, subscribe to our titles at www.intermedia.com.au

CLUB MANAGEMENT

BEER & BREWER

Harbord Diggers donated $10,000 to Wheelchair Sports NSW/ACT

NEWS

In the ing in What’s happen tralia us clubs across A

Record $121m in community support delivered through ClubGRANTS program In the past year, more than 9000 charities, health organisations and community groups received an average grant of $9,219 in funding support under the NSW ClubGRANTS scheme, one of Australia’s largest and most established grant programs.

In total, $121m in financial support for community services, projects and programs was provided in the year to 31 August 2023.

Rebecca Riant, CEO of ClubNSW, said ClubGRANTS has now delivered more than $1.5b in community benefits since its inception in 1998.

“Every year, several thousand applications are received from charities that provide a range of vital services, including domestic violence crisis care, homeless shelters, veterans’ support and mental health programs. Without ClubGRANTS, many of these groups would not be able to provide the breadth of essential

$121m was delivered to community programs in the last year via the ClubGRANTS program

“For Grassroots Rugby League, ClubGRANTS have helped

services that need continuous resourcing and financial certainty.”

improve infrastructure, training facilities, and equipment, fostering the

Some of the biggest local community beneficiaries in the last 12

development of young players and the overall growth of the sport at

months include:

the community level.

• Learning Links: Supports children with learning difficulties and

“ClubGRANTS have enabled the Clontarf Foundation to expand its

disabilities — $1,653,474

reach and make a positive impact on the lives of Indigenous young

• Oakdene House Foundation: Established to assist sufferers of

people through Rugby League and helped enhance the quality of life

addiction including problem gambling and alcoholism — $553,554

for individuals with disabilities, enabling them to participate in sports

• Ted Noffs Foundation: Australia’s largest provider of drug

and promoting inclusivity within the Rugby League community.”

treatment for young people — $525,450

Across categories, regional community programs received $32m

• Little Wings: Provides medical flights and transfers for sick kids in

this year via ClubGRANTS. Little Wings, which provides free air

regional areas — $486,867

and ground transport for sick kids and their families from remote

• Disaster Relief Australia (DRA): A veteran-led disaster relief

locations, received close to half a million dollars. The organisation has

organisation — $72,562

estimated that without the help of the program, their services would be reduced by more than 50 per cent.

Community benefit

“The club industry is filling vital gaps in our healthcare system via

Of the $121m distributed throughout New South Wales this year,

programs such as Little Wings. Moreover, they have become the

$58m went to community sporting endeavours. Rugby League

unspoken lifeline that so many charities need to help sustain and

communities, at the grassroots level, were one such recipient.

stabilise services across NSW. It would have disastrous impacts on

“ClubGRANTS have had a significant impact on Grassroots Rugby

communities near and far if the ClubGRANTS system was abolished,

League, the Clontarf Foundation, and Wheelchair Rugby League by

further disadvantaging vulnerable people and forcing the collapse of

providing essential funding and support,” says with Don Hammond,

many not-for-profit services in our state,” suggested Little Wings CEO

CEO of Leagues Clubs Australia.

Clare Pearson.

10 / Club Management

NEWS

Experiences prioritised as discretionary spending cut back As Australians face sharp cost of living increases

cent drop in velocity compared to the same period

and rising interest rates, an increase in

in 2022. This decline can be attributed to a 14 per

expenditure on essentials means that consumers

cent drop in traffic and a two per cent drop in

are cutting back discretionary spend.

average check value.

According to the latest CommBank iQ Cost of

There have also been decreases in category

Living Insights Report, while overall discretionary

performance, with beer falling 10 per cent and

spending was flat, entertainment and travel

spirits falling 13 per cent. Wine experienced a

spending recorded above-inflation growth, at 8.6

more pronounced drop in sales of 25 per cent,

per cent and 8.2 per cent respectively.

likely driven by the category losing out to spirits in

The report found that 25-29 year olds had been

eating-led venues.

hardest hit with a 5.1 per cent decline in their total

This aligns with CGA’s consumer research, in

spending, and despite a decrease in both essential

which almost two in five consumers stated that

and discretionary spending, this age group still saw

they have been going out less in August and

a growth of 13 per cent on entertainment spending.

September with cost-of-living pressures being a

“Leaving room in the budget for experiences

driving factor for three-quarters of consumers, and

is a continuing trend. However, they are having

price increases affecting 56 per cent of consumers.

to reduce spending in other areas,” says Wade

The declines facing the on-premise are primarily

Tubman, CommBank iQ head of innovation

due to a reduction in traffic, indicating that the

and analytics.

biggest challenge for the on-premise is driving

“Given the most recent rate rise, it will be

footfall. However, there is a core segment of

interesting to continue to monitor these trends, as

customers who still prioritise visits to the on-

we expect to see a dampening of the post-Covid

premise, meaning that venues can still target their

experience spending preference.”

offerings to these customers.

On-premise sales velocity is also feeling the

Identifying which categories are in decline

effects of rising living costs, according to CGA by

will allow operators to profile consumers and

NIQ’s recently introduced Pulse+ Sales Report.

category drinkers. This data can then be used

Utilising BeverageTrak data for the quarter

to target activation and marketing, encouraging

ending 26 August, the report revealed a 16 per

Leaving room in the budget for experiences is a continuing trend. Given the most recent rate rise, it will be interesting to continue to monitor these trends.

Wade Tubman, CommBank iQ

engagement in the channel.

Summer 2023/24 / 11

NEWS

The new sports bar at Club Dorsman

Singleton Diggers rebrands second venue as Club Dorsman Singleton Diggers has rebranded its second venue – originally known as Singleton Diggers Alroy Park – to Club Dorsman.

It was an idea that began during covid, with club’s management and board wanting to create some differentiation between the two venues that are a ten-minute drive apart, on the fringes of New South Wales’ Hunter Valley region.

“In the middle of covid, we were getting much distortion between the two venues. One is Singleton Diggers, and the other one is Singleton Diggers Alroy Park. So the rebrand came about to alleviate any customer confusion, in the first instance, but also to give the venue an identity that it deserves as a standalone venue,” explained Singleton Diggers CEO Michael Titow.

Titow and his team worked with consultants Brand Partners out of

Being relatively close together, the two clubs will target different demographics, with Club Dorsman’s aiming to attract

South Australia on the new name and branding for Club Dorsman,

25-40 year-olds and their families with new offers focused

which is named after the street the club is located on.

on encouraging socialisation. That includes The Arbor, a beer

“[Brand Partners] did some focus groups for us, they did up some

garden which can seat 140 people, and the Arbor Café, which

logos, they tried to get the essence of the club, what we were trying

can host 40 people indoors. Both are expected to open on 12

to achieve and went out to that target market to see what was best

December, weather permitting.

representative and what they felt, would fit with the club.”

“We’re trying to invite socialising again, getting people together.

It’s been just over a week since the Club Dorsman branding

So the Arbor Café itself is going to be doing only a share menu.

has launched, and while members and guest are still adjusting,

You won’t be able to get a chicken schnitzel out of there. You will

Titow believes the new branding is in the best interested of both

be getting beef cheeks that’s shared and pizzas that’ll be shared

club venues.

between groups of four to six people. So it’s trying to get that

“There’s always pushback with any change. And, of course, change is a scary thing. But the staff have picked it up well, and they’re trying

socialisation back into hospitality,” stated Titow.

“The right name is critical to effectively and evocatively reflect

to lead the clientele and the members down the correct path of

the beautifully, natural connection flowing from within the club,

why we’ve decided to change the name. It’s a hard transition from

out into an enticing green space, complete with two resplendent

something that people have known for 35 years.”

cabanas. The fact the food will be a shared plates emphasises the

As part of the rebrand, the Alroy Bistro has also been renamed Ei8ht, and serves up both Asian and western meals. The name Ei8ht is a play on words, referring to the club’s address,

outdoor space’s purpose: socialise, connect, experience good food.”

Club Dorsman will also be opening a new sports bar shortly, which

a number considered lucky in Chinese culture, as well as a

includes a 9mx2m LED wall by Digital Signs Australia that can be

reference to eating.

divided up into three 150-inch screens showing sport.

12 / Club Management

NEWS

Action at Geelong Racing Club

Ingleburn Bowling Club to shut for $10m rebuild Ingleburn Bowling Club will undergo a $10m rebuild and extension project, that will begin in January 2024. The space will be completely reimagined to provide a modern and versatile environment for the local community.

The works at Ingleburn Bowling Club will see a complete rebuild of the main club building – both front and rear – to expand the total footprint of the club.

This also includes construction of a new bowlers’ facilities building and extension and refurbishment of the rear alfresco area, including outdoor F&B facilities. Parking capacity will be expanded and landscaping will also be a focus.

Internally, the comprehensive refurbishment will include a new kitchen space; new bars, lounges, and gaming areas; a new entry and foyer; and incorporating versatile multi-use function areas with operable walls for events of all sizes.

With the scale of works that will be

Big prizemoney race days for regional racing clubs

undertaken, Ingleburn Bowling Club will

Following prizemoney increases by Racing NSW for black-type races, Gosford Race

cease trading from 1 January 2024, until

Club announced increases in its feature races, The Coast Race Day in May 2024 and

the expected completion date to be in

Belle of the Turf Race Day in December 2024, which will now boast unprecedented

November 2024.

prizemoney of just over $2.1m.

During this time, Campbelltown Bowling

Gosford Race Club CEO Daniel Lacey told Club Management that the increase in

Club will host the clubs’ Lady’s and Men’s

prizemoney would raise the club’s profile, leading to an increase in horse owner visitation

bowlers so their play will be uninterrupted.

and racegoers alike.

Campbelltown Bowling Club recently

“This not only means that we employ a higher number of casual staff for these days,

underwent its own major renovation of its

it also has a knock-on effect on other businesses as a lot of the owners do not reside on

clubhouse, which reopened in late October.

the Central Coast so they choose to make watching their horse race into a mini break

“The refurbishment of Ingleburn Bowling

and spend the night or weekend on the Coast,” added Lacey.

Club is an important step in helping us to

The news came just days after Geelong Racing Club, with the backing of Racing

achieve our vision,” stated Glenn Cushion,

Victoria, announced its inaugural Super Saturday on the Coast event slated for January,

Ingleburn RSL Club CEO.

with $1.5m in prizemoney.

“The new facilities will be a destination

The event will be the club’s highest paying race day, and will help raise the profile of

of choice for recreation, entertainment and

the club and other local businesses in the Geelong, Bellarine Peninsula and Surf Coast

a place to belong. We’ll offer an exceptional

communities among racing fans and holidaymakers alike.

and individual experience for every member and guest who steps inside our doors.

“We’re crafting a club that’s designed for and inspired by our members. We want it to be a place where you can relax and unwind.

Where you can share a meal with friends and family or enjoy a game of bowls.”

“It’s really a strategic push for the industry to take racing to the fans, rather than rely on the fans to come to the racing,” Geelong Racing Club CEO Luke Rayner told Club Management.

“So it’s now on us as a club to really try and generate the publicity and the promotion and create the activations for, hopefully, what will appeal to a really broad audience.

“It certainly won’t be a corporate day, we’re really creating it with a fun, casual, relaxed, coastal beachy, type theme. Yes, it’s a race day, but it’s also a day full of full of activation and opportunity to come and enjoy one of those days of your holidays.”

14 / Club Management

To order La Parisienne contact your local distributor.

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

/ peerlessfoodservice

Making it happen

VISIT US:

The Foyer d

Brand news an promotions

Pure Dairy launches Universal Dairy Foods range Universal Dairy Foods has been developed to provide ‘Consistently Good Products – Everyday.’ Launched recently by Pure Dairy, Universal Dairy Foods is the perfect choice for the club and hospitality industry, looking for products that provide great flavour, performance and consistency. Really, it’s all about U. The consistent performance U love. The dependable supply that enables U to always deliver on your promises. And the irresistible flavours that make customers love U. No surprises.

The brand has been designed to be bold, loud and undeniably recognisable, that speaks specifically to the club and hospitality industries.

The new range includes a shredded Mozzarella, shredded Tasty Cheddar, finely shredded MexiShred Blend, finely shredded Angel Hair Gouda and a grated Parmesan Style, with more products to come.

Drawing on experience from kitchens around the globe, Universal Dairy Foods has been developed to take your menu to the next level.

Consistently Good Every Day. That’s the Universal truth. www.puredairyfoodservice.com

Smartpay Zero Cost™ EFTPOS solution When business owners need to take payments fast, they choose an EFTPOS solution that’s all part of the service. Smartpay is Australia and New Zealand’s largest independent full-service EFTPOS provider. The company services over 30,000 merchants with 45,000+ secure and feature-rich EFTPOS terminals. It offers the Smartpay Zero Cost™ EFTPOS solution to small-tomedium sized businesses across multiple industries allowing them to automatically pass on their merchant fees and save on their EFTPOS bill.

With improved cash flow, no bill to pay at the end of the month and easy-to-understand statements, Smartpay’s simple end-of-month reconciliation means less time on paperwork and more time spent on hospitality and delighting customers. Want to take your EFTPOS bill down to $0? That’s savings you can re-invest into your business.

Smartpay’s 24/7 support team is always here to help with any queries, even if businesses are trading late. We aim to help make things seamless, the way business should be. www.smartpay.com.au

16 / Club Management

Infosign’s visitor and contractor management solutions Infosign specialises in providing customisable, electronic visitor and contractor management solutions to a number of hospitality venues, Australia wide. Replace your paper-based membership application with a digital sign-up process, direct to your membership; plus ban, self-exclusion and underage alerts via sms, email and paging systems, direct to duty managers. Record contractor attendance including online inductions.

Club bus booking and Director’s voting are also part of Infosign’s suite of products, plus a number of hardware options.

Contact Infosign today to discuss any of your requirements. https://www.infosign.com.au

Duck for the win Looking to spice up the protein options on your menu? Thanks to a recent free-trade agreement between Australia and Thailand, chefs can now choose Thai duck products for their dishes. It’s the first time Thai duck products are available in Australia, which means more variety for chefs and operators to add a new flair to their culinary offerings.

In line with the trade agreement, the world’s largest agro-industrial company CP Foods has launched high-quality duck products. The range features a versatile range of duck products ideal for bringing an unrivalled flavour profile and wider range of variety to any menu.

The CP Foods Thai Duck range covers everything from shredded, roasted, boneless, and Peking duck options in an easy-to-prepare frozen format. The products are catching the attention of chefs and operators for its easy application, low-cost, versatility, and timesaving elements.

To learn more about the CP Thai Duck range visit: cpfglobalsourcing.com/duck or contact Richard Lovell at orders@cpau.com.au or 0430 627 218.

Roundbox Group, your new event partner Roundbox Group is a dual specialty agency which will take your club, venue, campaign or event to the next level. As your event partner, Roundbox Group can assist, plan, coordinate and execute every aspect of your upcoming event - large or small.

Whether it is a fundraising concert event, a multi-artist concert – indoor or outdoor – or even a food festival held at your venue, Roundbox Group is the boutique agency for you. The company works with major agencies across Australia to deliver the right artist, act, or performer, together with its professional production arm, Cosmic Sound and Lighting, to deliver a professional sound and lighting experience.

Roundbix Group’s expert team will coordinate pre-event planning, equipment, logistics, ticketing, event design and branding, promotion, vendors, on-site event management and post event evaluation and reporting. It’s experience and expertise will ensure your event is efficiently planned and your workload is significantly reduced.

The Roundbox Group’s dedicated team of marketing and communication professionals will ensure your company, campaign or event has a comprehensive, focussed and fluid industry-compatible marketing strategy that meets your objectives and goals.

Contact Roundbox Group today to discuss how it can partner with you for future success on 0432 337 286.

Authentic French-style croissants La Parisienne French Style croissants made with fresh butter, have a golden crunchy crust on the outside, and are soft, airy and flaky inside. Just thaw these frozen croissants in the refrigerator overnight and prove until doubled in size, preferably in a proving cabinet and then bake for that delicious wafting buttery smell that your customer will love. The three types of croissants available include: Large Croissants (carton qty: 90), Mini Croissants (carton qty: 120) and European Style Croissants (carton qty: 75).

For more information on this range or for technical support contact Peerless Foodservice on 1800 986 499 or visit: https://www.peerlessfoodservice.com. au/. To place an order, contact your local distributor.

Summer 2023/24 / 17

The Bar

d

Drinks news an promotions

Serve up to six cocktails per minute with Diageo’s Draught Cocktails With research showing that over half of 18-34 year old consumers drink cocktails on-premise, Diageo’s launch of Draught Cocktails directly addresses the barriers of affordability and quality, providing consumers with improved accessibility without compromising quality.

Draught Cocktails is an on-tap solution that transforms the way bartenders serve cocktails. Diageo’s technology enables bartenders to pour, garnish, and serve up to six cocktails per minute.

The system boasts key features including: • Diageo’s patented nitro-infused liquid technology, ensuring a perfect crème and velvety finish.

• A flooded fount and chiller guarantee ice-cold serves without necessitating a dedicated cool room, while the bag-in-box technology minimises waste.

The on-tap cocktail selection includes fruity favourites like Gordon’s Pink Martini, Smirnoff Passionfruit Martini, and Captain Morgan Strawberry Daiquiri, along with classics like Smirnoff with Mr Black Espresso Martini.

Miller Chill launches new flavour and format Good Drinks Australia is excited to announce that the country’s number one flavoured beer brand, Miller Chill, is releasing a new Passionfruit flavour, while

BentSpoke Crankshaft named ALIA’s Best Independent Craft Beer BentSpoke Brewing Co. is thrilled to announce its rewarding win at the 2023 Australian Industry Liquor Awards (ALIA). BentSpoke’s Crankshaft IPA was awarded the prestigious Best Independent Craft Beer Award, solidifying its position as one of Australia’s best IPAs. Similar to a West Coast IPA, BentSpoke Crankshaft has a floral nose with notes of citrus and pine. Medium bodied, with a nice punch of hops and a solid malt finish. A great beer for lovers of big full flavoured brews - it cranks!

For more information about BentSpoke Brewing Co. and their award-winning beers, please visit www.bentspokebrewing.com.au.

18 / Club Management

also launching its entire range into cans.

Miller Chill Passionfruit is brewed with real passionfruit, and is the perfect flavour for summer. Crisp, clean and refreshing, this flavour-filled lager is slow-brewed and lower in calories than other beer brands. Miller Chill Passionfruit joins Miller Chill Lime and Miller Chill Blood Orange in the range.

The new addition comes as the entire range is now released into cans for the first time. With can sales continuing to grow rapidly, and now representing 46 per cent of the beer market, the new format gives consumers more choice. https://gooddrinks.com.au/brands/ miller/

Never Never Oyster Shell Gin now available in ecoSPIRITS Never Never’s pioneering Oyster Shell Gin (OSG) has made the move into the environmentally-friendly ecoSPIRITS packaging format, helping to make the gin more affordable to venues, while also reducing carbon, waste and packaging.

It delivers a 60-90 per cent reduction in the carbon emission footprint of premium spirits packaging and distribution, and up to 95 per cent less physical glass waste.

Oyster Shell Gin is only the second Australian product to be featured in the fully reusable ecoTOTE format, the first being Never Never’s signature and ALIA-winning Triple Juniper Gin. First released in late 2021 as a collaboration with Society restaurant in Melbourne, OSG has quickly become one of Never Never’s most popular releases, with Sean saying oyster shell as an ingredient adds minerality and a subtle sea spray to the gin.

The gin is made using the lids of Kangaroo Island Pacific oysters, which are critical to the flavour and mouthfeel of the Oyster Shell Gin. The lids of the oysters are retained when the oysters are processed and then steeped in neutral spirit before being distilled the next day. https://neverneverdistilling.com.au/

Starward unveils new packaging and sustainability efforts Passionate about showcasing its whisky, the Starward team has created new packaging that is modern and impactful. Starward has also taken steps forward in sustainability, making conscious decisions on all packaging elements and looking for new ways to reduce its impact on the environment.

Starward whisky is born out of red wine barrels, and so is the design for its new label. Inspired by the wine-soaked staves, the starburst lines of our new label represent looking into a wine barrel used to mature the whisky.

The bottles themselves have also been redesigned to be more sustainable, with new features including: • Approximately 200g less glass used in all single-malt bottles.

• Reduced freight emissions due to moving glass production onshore.

• Approximately 50 per cent recycled glass content, per bottle. www.starward.com.au

A new look and three new lagers from Burleigh Brewing Co Burleigh Brewing Co. has introduced three new premium lagers to its core range, and a newlook portfolio that represents an evolution of the brand’s premium positioning.

“We’ve re-positioned our brand to shine a light on our slow brewing ethos,” stated co-founder Peta Fielding.

“We like to take our time to do things right, and to us, beer done right means extra time in the tanks. Only the natural passing of time ferments and ages our beer. No shit, no shortcuts!”

Bighead Mid (3.0% ABV) will sit alongside Bighead (4.2% ABV) to appeal to mid-strength drinkers, available in 330ml bottles , 375ml cans and 50L kegs.

Two additional Slow Brewed lagers join the Burleigh Brewing line up, with 4.2% ABV and 3.0% ABV offers. They’re the type of clean, crisp, refreshing lagers that quench a Queensland thirst, and both the heavy and mid-strength variants will be available in 330mlbottles, 375ml cans and 50L kegs.

For sales enquiries, please contact Kerryn gmsales@burleighbrewing.com.au Summer Spring 2023/24 2023 / 19

Must Show Sport atches Fixtures and m t your that will pack ou rs sports ba

Big Bash League knocks it for six For late-night trading, the KFC Big Bash League and Weber WBBL will keep diners and cricket fans in their seats until late January. Summer and cricket go hand in hand, so what better way to keep patrons in your sports bars in the evenings than with some fast-paced Big Bash action?

It’s all the talent of professional cricket, played at warp speed.

Tune in on Foxtel and Seven.

Knock-out UFC pairings This summer will see several big UFC bouts, beginning with UFC 296 on 16 December. The welterweight championship will be on the line, between current champion Leon Edwards, and former interim champion Colby Covington, who will want to secure the belt beyond any doubt.

After a month’s break, UFC 297 will be back on 20 January with a doubleheader of championship bouts, headlined by the middleweight championship fight between Sean Strickland and Dricus du Plessis. Women will also be getting in on the action, with Raquel Pennington and Mayra Bueno Silva going head to head for the vacant bantamweight championship.

Shown on Main Event, via Foxtel Business.

Video screens. Gaming. Signage. Scoreboards.

Digital billboards. Custom projects.

Australian Open serves up aces Grand Slam tennis returns to Melbourne early in the new year, running from 14-28 January. There’s plenty of action throughout different parts of the day to keep your sports fans coming back for more, and with the finals bouts taking place in the evening, it will keep guests in seats for longer than normal.

Can Novak Djokovic and Aryna Sabalenka retain their number one ranking and go back-to-back as Australian Open champions? And how will Aussies like Alex de Minaur, Riinky Hijikata and Jason Kubler fare at the tournament?

Catch all the tennis action on Stan Sport and Nine.

NBA heats up The NBA is now in full swing, for those American sports fans among your members. With some planning around forward promotion and creating a lively atmosphere, the NBA is a great way to attract some younger demographics to your club, as the sport and league continues to gain popularity with Australians under 45.

It’s also a perfect addition to your live sport schedule, with the majority of games played around lunchtime in Australia, complementing the roster of domestic sports played later in the day. And with several Aussies playing in the NBA, there’s always a homegrown hero to root for!

Broadcast on ESPN, via Foxtel Business.

NFL scores a touchdown Like the NBA, NFL is another US sport that’s been gaining traction in the Australian market for a few years now. Aussies love a bit of Grid Iron, and throw in the mix a Travis KelceTaylor Swift relationship and a whole new demographic is also getting into the sport!

This summer sees out the second half of the NFL’s conference stages, ramping up the pressure in the lead-up to the allconsuming Super Bowl, which will take place on February, kicking off at 10:30am. Prepare your sports bars for the NFL fans who will be taking the day off work, with American-themed menus and activations throughout the day.

Catch all the action on ESPN, via Foxtel Business.

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Celebrating a wonderful year of women’s sport It’s been an awesome year for women’s sport and Foxtel’s viewership and coverage increased, with more to come.

THE LAST 12 months have seen a

It was a dominant performance

looking to build on its first Premiership win

remarkable year for women’s sport, with

throughout the competition, with

female stars across different sports, which is

with the likes of Beth Mooney and

Knights, losing only once – to Brisbane in

bat, and Ash Gardner and Megan Schutt

beating Gold Coast Titans in the Grand

more people watching and engaging with

also reflected in the viewership and coverage of women’s sport on Foxtel increasing.

Foxtel is the market leader in women’s

sport and is looking to both cement and

Australia winning all six of its matches, Alyssa Healy leading the way with the dominating with the ball.

It was a similar story in netball with

grow that position in the year ahead. The

the Origin Diamonds winning the

overall audience of women’s sport viewers

it was a tougher fight against an in-

foundation for growth looks strong, as the in Australia has increased by 18 per cent since 2022.

And that is great news for venues,

particularly those sports bars with a family orientation, as you can look to show more women’s sport and attract more people, and different people into your venue.

Australia’s women’s cricket team staked

fans and live on Foxtel.

It was another stand-out year for

for Best on Field in the 2022 Grand Final,

England looked strong throughout the

tournament, led by Eleanor Cardwell and Player of the Tournament Helen Housby,

who both play in Australia’s Suncorp Super Netball competition.

After dominating New Zealand in the

final as favourites but tough defence from

growth in engagement with women’s sport.

Final 24-12 in front of more than 40,000

form England.

World Cup, when you look back on 2023 on Foxtel that have helped drive this

Round 2 – as the team went back-to-back,

Knights full-back Tamika Upton, who

semi-final, and beating Australia earlier

there have been some incredible moments

It proved to be a dominant year for the

2023 Netball World Cup title, although

While the Matildas won our hearts

falling just short in the FIFA Women’s

the year before.

after claiming the Karyn Murphy Medal

went on to produce a stellar year winning a second Karyn Murphy and also winning the Dally M.

Sports fans also enjoyed thrilling AFLW

and WBBL seasons, with Foxtel’s coverage engaging audiences around the country.

As the love of women’s sport continues

in the tournament, England went into the

to grow in Australia, Foxtel continues to

the Diamonds and sharp shooting from

with these being exciting times for

Kiera Austin saw Australia claim its 12th World Cup, live on Foxtel.

Since the Netball World Cup the Origin

build its studio of brilliant female pundits, women’s sport in Australia and Foxtel is

at the forefront of the drive to make sport more inclusive and you can make your

a claim to be the most dominant team ever

Diamonds have been undefeated where

By claiming a sixth Women’s T20 World

New Zealand and made it two from two

is a vital tool for venues aiming to attract

This year saw the sixth professional

establish a loyal customer base. Sign up

across either women’s or men’s cricket.

Cup with a win over South Africa in Cape

Town, the Australian women’s cricket team

they retained the Constellation Cup against against South Africa.

ensured it has every trophy in the women’s

season of women’s rugby league in

in its trophy cabinet.

six to 10 teams and Newcastle Knights

international cricket game safely locked up

22 / Club Management

Australia, with the NRLW expanded from

venue more inclusive as well.

Foxtel’s year-round live sports coverage

more customers, drive revenue and

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IN FOCUS / Leagues Clubs Australia

Harm minimisation and cashless gaming panel

A panel tackling domestic violence and how industry can foster positive change

Guy Sebastian provided entertainment

Darren Hill presenting on AI

The Rugby League panel

24 / Club Management

IN FOCUS / Leagues Clubs Australia

James Bracey interviewed Paul ‘Fatty’ Vautin (right)

THE LEAGUES CLUBS Australia IGT National Conference was a captivating three-day event that brought together CEOs, senior

managers, directors and corporate partners from the New South

Wales and Queensland club industries and Rugby League community.

Friday night commenced with a lively cocktail party, creating

a vibrant atmosphere for networking and collaboration.

Interviews took place, shedding light on the inspiring work of Wheelchair Rugby League and delving into Guy Sebastian’s

foundation and the great work they do. The acclaimed artist then took the stage, delivering an outstanding performance that resonated with the audience.

The following day began with an opening by conference MC

James Bracey followed by a Welcome to Country by Uncle John Graham and the official conference opening from IGT COO

Asia Pacific, Dallas Orchard. This was followed by an impactful

Tackling clubs and footy together The Leagues Clubs Australia IGT National Conference was held in late November, with CEO Don Hammond giving Club Management a run-down of the three-day event.

presentation by Gus Worland, focusing on mental fitness. Panel sessions throughout the day addressed pressing issues such as gambling harm minimisation and cashless gaming as well as

domestic violence, emphasising the role the industry can play in fostering positive change.

Saturday’s program concluded with a thought-provoking

presentation by Darren Hill on artificial intelligence,

highlighting its potential impacts and uses within the club

industry. The Paynter Dixon conference dinner on Saturday

night saw a number of awards handed out including LCA Life Membership to Wenty Leagues Chairperson and LCA Vice

Chairperson, Ian McCann and also featured entertainment by

the energetic band Memphis Cowboys, providing a fitting end to a day filled with insightful discussions.

Sunday commenced with a glimpse into the future, courtesy of

futurist Steve Tighe. Updates from key league organisations NSWRL,

QRL, and NRL, followed, offering attendees valuable insights into the direction of the sport as well as an announcement by the NSWRL,

QRL and LCA about the 2024 Licensed Clubs Round to be held on

the same weekend across both state leagues to thank clubs for their

ongoing support of Rugby League from the grassroots through to the NRL. James Bracey’s interview with Paul ‘Fatty’ Vautin added a touch of humour and nostalgia to the proceedings.

The conference wrapped up with a dynamic Rugby League panel

discussing various aspects of the game. The panel engaged the audience in a comprehensive dialogue about all things footy.

In summary, the Leagues Clubs Australia National Conference

was a multifaceted event that combined entertainment, education, and industry insights. With record attendance, diverse sessions,

and engaging speakers, it provided a platform for networking and collaboration while addressing important issues within the Rugby League and licensed clubs communities. The mix of interviews, panels, and presentations created a well-rounded experience, The 2024 Licensed Clubs Round will be held on the same weekend by NSWRL & QRL

leaving attendees with a deeper understanding of the challenges

and opportunities facing the industry across New South Wales and Queensland.

Summer 2023/24 / 25

FEATURE / Trends

2024 Trends What are the emerging trends that can elevate club offerings and optimise businesses?

Club Management spoke to club operators and stakeholders to find out.

26 / Club Management

FEATURE / Trends

FOOD

Mexican on the menu “2024 will see the advent of many exciting food offerings into clubs’ menus with a focus on variety and lost cost a headline influence for operators.

The emergence of authentic Mexican dishes such as tacos al pastor; tacos packed with flavorsome slow roasted pulled pork shoulder and grilled pineapple served in warm tortillas, and delicious salsas made from tamatillos, fresh tomatoes, coriander, chilli and guacamole, are proving to be very popular as quick and tasty menu additions for those just wanting bar snack type foods to enjoy with a beverage.

Other notable food offerings are share plates rather than the traditional Seafood Platter, that are popular with small groups wanting a casual communal dining experience. Shared plates can come in a variety of combinations with the most sought shared plates being either slow roasted cuts of meat, homestyle vegetables and accompaniments, or for the health conscious, Asianstyle whole fish served with fresh salads and dipping sauces.” Ralph Kober, CEO, Club Managers Association Australia

High steaks

Culinary Ambassador Dany Karam will launch a new steakhouse at Cabra-Vale Diggers in 2024

“Cabra-Vale Diggers’ culinary focus has been enhanced with the appointment of Culinary Ambassador Dany Karam. With hotel construction progressing rapidly and set to open in 2025, Dany is poised to elevate our offerings by introducing a cutting-edge 160seat Steakhouse and Whisky Bar, along with an all-day Italian dining experience. The muchanticipated Steakhouse is scheduled to open its doors in mid-2024.

Recent weeks have witnessed the launch of our Mediterranean-inspired Bistro 1925, revealing a growing trend toward premium steaks, healthconscious choices, and quality dishes among our patrons.” Shayne-Anne O’Leary, Marketing and Business Development Manager, Cabra-Vale Diggers Group

Summer 2023/24 / 27

FEATURE / Trends

Bespoke beverages “The popularity of craft and artisanal beverages, including craft beers, specialty cocktails, and artisanal coffee, using high quality ingredients, [will be on trend]. The focus will also be on locally sourced beverages to support the local community.

It also helps with reduced supply costs and supply chain issues “There will also be an expansion of non-alcoholic and low-alcoholic drink menus catering to patrons who prefer alternatives to traditional alcoholic beverages.” Edward Camilleri, CEO, Central Coast Leagues Club

BEVERAGE Serve, value and conveience

Low- to mid-strength surge “Notably, beverage sales have undergone significant shifts, with traditional beer sales experiencing a decline. Our members are increasingly opting for health-conscious alternatives, such as Low to Mid-strength beer, which has seen a rise in popularity.”

Shayne-Anne O’Leary, Marketing and

“The top factors influencing drink choice in

Business Development Manager,

RSLs/Sports Clubs is prices, happy hour

Cabra-Vale Diggers Group

deals and the menu. Serve size is the fourth most important factor and has increased +17% since March 2023. This may reflect consumers looking for value in serving sizes across reduced frequency of visitation in the total on premise.

“In regards to pre-batched cocktails, RSL/ Club visitors are more likely than the average On Premise visitor to see the benefits of [these drinks] being more convenient (+3pp) and the serve being consistently reliable (+4pp) in pre-batched and draught cocktails. One quarter of RSL visitors see pre-batched/draught cocktails as better value for money.” James Phillips, Client Solutions Director, CGA by NIQ

28 / Club Management

FEATURE / Trends

MARKETING AND CUSTOMER EXPERIENCE Value for money “It is fair to say over the past few years, due to

Right message at the right time

several factors, we have experienced several

“Our focus over the last twelve months and into 2024 is about ensuring our

highly disruptive challenges. Both as a business

foundations are sound – using personalised, data-driven communications to

and as an industry are still dealing with the

the right people, at the right time. Building on this now, our focus is shifting into

many of the effects of those issues as we head

more meaningful and engaging customer experiences – how can we use our

into 2024.

communication levers to talk to our members and guests and then once they are

Right now, we see consumer confidence still being negatively impacted, with inflation biting hard on basic essential household items let

‘in’, transform that dialogue into truly amazing experiences they can enjoy with family and friends.

Customer behaviour has been at the forefront of marketers’ minds for years; now,

alone discretionary spending. With this being the

it’s not so much about how they behave and interact with our brands, it’s about the

case, we have continued to monitor our pricing

exceptional experiences they have come to expect. Customers are not looking to be

strategies across all our venues in the Group

‘marketed to’ - they are smarter than this and want to understand how businesses

to ensure that having a strong value-for-money

can add value to their already full plates – be that with the perfect service experience

proposition for our members. That is our number

in our restaurants, an email program that tells them about the activities they

one priority.” Ben Coghlan, CEO,

actually want to know about, or authentic social media content that is built on our

Wyong Leagues Group

key foundations – community responsibility, experience and exceptional customer service.” Diana Pearce, Group Marketing Manager, Bankstown Sports Group.

Appealing to young adults

Telling the story of your club

“The ongoing rising cost of living has put pressure on luxuries, such

“Marketing/social media/CX/member engagement are a

as dining out, especially for the younger generations. This trend

collective area of influence. Clubs need to market who they

will continue into 2024, but I believe will benefit the clubs industry.

are (as distinct from other types of venues) and they need

Community Clubs have long been established as venues that offer

to ensure that what it is promoted, is being delivered on the

value for money. Successful venues will be the ones who embrace

ground (or better).

this and continue to offer value – however while also maintaining their quality.

The marketing of clubs has evolved massively over the past few

Social media provides a real opportunity for storytelling in clubs. Videos showcasing F&B, entertainment, connectedness, community support – these are all powerful promotional tools.

years, and I believe this will continue into 2024. The most successful

Sensible use of member and customer data and member

campaigns will be the ones that are able to tell a story, as opposed

surveys can explore how to deliver to member and potential

to “selling” a product. The rise of TikTok, Instagram Reels and new

member expectations. ChatGPT/AI could also support clubs

age technologies is testament to that.” James Bennett, Marketing

to deliver social media content.” Margot Smith, CEO, RSL &

Manager, Norths Leagues

Service Clubs Association

Summer 2023/24 / 29

FEATURE / Trends

STAFFING Reward and recognition “We have introduced a reward and recognition system to instantly thank our staff. We love our staff and want them to feel wanted, acknowledged, and rewarded for their remarkable work, The staff are our first customers, and we need to treat them as such!

This will minimise staff retention issues.”

Adam Wiencke, General Manager, Carina Leagues Club

A clear sense of purpose and inclusion

Uniforms: Big earth energy “In a world where cosy, feel-good colour is everything, look to

“I’ve heard a little talk about younger generations not

earthy tones like pumpkin, amber and sandstone to deliver a warm

wanting to be referred to as a ‘family’. Clubs and the broader

welcome to your venue. A trend for chefs to stick to traditional black

industry need to hone their value proposition for younger

or white chef shirts, and then add a pop of paprika, toffee or khaki in

generations and also to appeal to older generations. We are

their apron is emerging, with the popularity of open kitchens as part

seeing alarming rates of loneliness, and while some people

of the dining experience.

might not feel comfortable with certain terminology around

Another big movement we’re seeing is businesses considering the

what a functional team looks like, everyone wants to be part

impact they are having on the environment and our planet and Cargo

of something purposeful and many team members want

Crew are taking big steps forward helping customers achieve this,

career progression.

releasing our Conscious Collection.

“To attract new staff, clubs need to provide diverse

The Conscious Collection includes aprons and tote bags crafted

and inclusive workplaces, and they need to articulate

from at least four recycled bottles, recycled polyester, hemp, cotton

their employee value proposition. We need to share

and viscose, producing fewer carbon emissions and creating a

stories about the industry as a rewarding profession –

loop that diverts waste from landfill. This can also be a great way to

and to provide training and development opportunities,

engage your staff with the knowledge that their uniforms are made

networking, and career paths. It is essential we are

from recycled bottles or are 100 per cent circular.” Felicity Rodgers,

investing in our teams at all levels to compete with the

Founder, Cargo Crew.

broader job market and also other venues.” Margot Smith, CEO, RSL & Service Clubs Association Image courtesy of Cargo Crew

Training at every level “Elevating staff proficiency in food and beverage service as clubs continually enhance their culinary and beverage offerings is crucial. Giving top priority to leadership and management training to cultivate emerging leaders, guaranteeing the retention of high-quality staff, and enhancing overall operations and performance. Reinforcing employee knowledge about the club industry, its history, and broader community initiatives is also key.

Continuous development of training for food handlers in alignment with the latest Food Safety regulations is also essential, while also anticipating new training requirements arising from evolving gaming regulations.” Andrew Lewis, CEO, Allara Global 30 / Club Management

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FEATURE / Trends

SPORTS, GAMING AND ENTERTAINMENT

A diverse offering The FIFA Women’s World Cup was an event that communities really got behind – it appealed to a diverse range of customers . We need to take our learnings from the FIFA WWC to offer a range of sport, music and broader cultural and community initiatives.

2024 is about providing a diverse offering and asking

Cashless technologies

existing members and future customers what interests

“The Gaming Technologies Association (GTA) is working with

them. Clubs are a precinct within a precinct and really

governments to ensure a vibrant, responsible and sustainable

can offer a variety of events and experiences – wellbeing,

gaming entertainment industry. This is underpinned by

F&B, entertainment, community and much more. The

members and staff being informed and empowered to make

clubs that will thrive are those that are tapping into

responsible decisions.

the local audience intel to maintain their relevance.

Covid forced many lasting changes across the globe, so in the

Engagement is not a one size fits all – we are here to

post Covid era, gaming operators need to continue to innovate

maximise intergenerational connection and belonging.”

and grow to be successful and meet new expectations. Working

Margot Smith, CEO, RSL&SCA

with Regulators will see further diversification of gaming types and a fresh modern entertainment gaming floor in clubs to fulfil the needs of players but this will also mean technologybased solutions to meet Anti-Money Laundering and harm

From calm oasis to live and loud

minimisation requirements.

“We are investing in a brand-new multimillion dollar [gaming]

As governments begin investigating cashless technologies,

room with the first renovation in over 10 years. Bringing a

GTA members have been at the forefront and commenced

light refreshing use of the space to have a calming oasis for

cashless gaming trials in New South Wales prior to participating

the state-of-the-art 300 EGM gaming room with exquisite

in an Expression of Interest process through the Independent

finishings and offerings.

Panel on Gaming Reform. It is our expectation that these

“Contrast that with live and loud in our beloved Sidelines

technologies, which have been customer led will enhance

Sports bar! There will be big offers for our members on all

the player experience, allowing users to voluntarily manage

sporting occasions, plus cross promotions with our major

their gaming spend.” Adam Raskall, General Manager of

partner SEN radio.” Adam Wiencke, General Manager,

Stakeholder Engagement and Communications, GTA

Carina Leagues Club

32 / Club Management

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The new Arena sports lounge

FEATURE / CEO Profile

Major

makeover The Central Coast

AS THE CENTRAL Coast Leagues Club nears

utilising the facilities that we have for business and

Leagues Club has just

its 70th anniversary, the first stage of its large-

hotdesking. It operates 24 hours a day, because

scale renovation has been unveiled. As the club

a lot of people have head offices overseas. They

is located in the growing Central Coast city of

come here to save their family and use those

Gosford, CEO Edward Camilleri explained that

facilities,” Camillieri said.

completed the first stage of its $450m masterplan with a complete refurbishment of the

the updated venue will provide for the new residents moving to the area.

ground floor and

“Gosford is just the next big hit area outside of

food offerings.

Sydney for growth and there are apartments being built all around,” he said.

Additionally, many of the nearby venues have recently undergone renovations, and Camilleri felt that the club needed an update to continue to compete with other local businesses.

One unique way that the Central Coast Leagues Club is responding to the growing Gosford

34 / Club Management

Due to its size, the venue was still able to operate during the refurbishments, minimising the disruption to guests during this period.

“Fortunately, the club is very large, and we’re able to move into temporary areas within the building. We haven’t seen much of a downturn during that period,” Camilleri said.

This renovation is the first step of many, with the broader plan for the Central Coast Leagues Club spanning over the next 10 years.

“We’re just going through state government

population is with the business hub, which opened

approval for that and we’re getting a lot of green

in mid-2023. The club is close to Gosford train

lights for major development, major towers of

station, which sees 40,000 people travel daily to

accommodation and retail and a brand-new

Sydney for work. This business hub provides a

club. This $20m we’re spending now is to keep

hotdesk space for remote workers, and the club is

the club vibrant, keep it relative to what the

already seeing requests for more space.

market is,” said Camilleri.

“In one of our buildings, we started a business

The next stage of the club’s $450m makeover

hub. We have a lot of people utilising that today.

will involve a full refurbishment and expansion of

Rather than work from home, they’re using

the gaming area, expected to begin in February.

FEATURE / CEO Profile

Culinary pleasures A major change that took place during the refurbishment of the ground floor was the introduction of multiple new food and beverage offerings.

“We have three food areas and that’ll attract a lot of families and new people,” said Camilleri.

The new food offerings are the Seed + Vine café, which offers light meals and coffee in an elevated environment, Peking Garden, a Chinese à la carte and yum cha restaurant, and Wildwood Dining, with seasonal and locally-sourced share plate meals, alongside a dedicated kids menu and play area.

Adam Turnbull is Central Coast Leagues Club’s new executive chef, taking up the position after leaving The Greens, North Sydney.

The ground floor rebuild cost $20m CEO Edward Camilleri

Camilleri emphasised the importance of quality food for club venues.

“Food is so important with any establishment especially in clubs and pubs to get the food right. It can’t just be a gaming or just a beverage offering. The food has got to be right up there as one of the priorities of coming into a venue,” he said.

Camilleri’s goal with these different offerings was to make the club feel welcoming and homely.

“We’ve themed it around a pub, a pub within the club. It’s got a really nice, open feel, just close together, rather than when you walk in and some clubs have these huge lounges people have to walk through to get to somewhere. This is all really nice, connected,” he said.

A spot for sports The Central Coast Leagues Club is just across the road from the Industree Group Stadium, formerly the Central Coast Stadium, which boasts a capacity of 20,000 people, making sports a major focus for the club. For the first time, the club has an outdoor area off Dane Drive, allowing easier access to the venue for customers coming from the stadium. The Arena Sports Lounge is also a major drawcard for sports fans, with a capacity for 220 guests and a nine metre TV screen – the largest in the Central Coast.

“When people go to the stadium for the A-League or for the NRL or other events, they will be attracted to come over to the club to start and finish their time out,” Camilleri said.

Following the theme of large-scale offerings, guests can order from any of the 80 beers on tap.

“We have the largest amount of tap beer outside of Sydney, at this stage,” Camilleri said.

In addition, the Arena Sports Lounge boasts large operable glass windows that open up onto urban parkland and the Brisbane Water estuary, which the NSW government have recently invested $10m to reinvigorate.

“It’s a magical spot and opens right up. For the 70 years the club’s been operating, it’s been boarded up by brickwork,” Camilleri said.

The new foyer

Summer 2023/24 / 35

FEATURE / CEO Profile

The new spaces were designed to be closer together

Members first Camillieri is passionate about providing to the club’s members.

“The club is owned by its members, and we’re providing a facility that they will be proud of to come to, to bring their families and friends to, and be part of. We have up to three and four generations of members coming through,” he said.

One such way that the renovations have recognised the members is through a historical project.

“We have done a bit of a history tribute to the founding group of members when they started this site over 60 years ago, and it’s a series of professional photographs that were taken at the time,” Camillieri said.

Camilleri hopes that the new offerings on the club’s ground floor will help bolster the membership numbers, especially after membership losses during the pandemic. to the community and that’s the reason why

employer and attributes the large number

people through covid and we feel that we’re

“We have about 45,000 members. We lost

they pushed fairly heavily. It’s been a real

of applicants to the local excitement about

going to build those numbers back up again.

pleasure working with a group of professional

the renovated club.

We’d like to get up to about 60,000-65,000,”

people in that light,” Camillieri said.

he said.

“It’s always been difficult, especially

The positive response to the venue has

post-covid to find people to work. To

The board has also been incredibly

also been seen in the impressive number

get 300 people apply for roles has been

supportive of the changes to the club.

of job applications to work at the venue.

quite rewarding. You can see how well

The club went from 90 staff members

the renovations are going to fit into the

to get change within the business and they

to 150, and received 300 applicants for

community if the people want to work here,”

knew that they had to change what we offer

roles. Camilleri is proud to be a local

he said.

“They’ve been a driving force. They wanted

36 / Club Management

FEATURE / Development

Not your average club space

Multi-seasonal spaces put a contemporary twist on the casual club approach at The Sherwood.

By Molly Nicholas.

The Sherwood’s tavern-style layout

TAKING UP RESIDENCE in Southwest Sydney’s former Wests Tennis Club, The Sherwood opened its doors in November

welcoming members old and new to enjoy alfresco dining and live entertainment year-round.

As the newest addition to the Wests Group Macarthur portfolio,

The Sherwood is situated a short distance from the Western

Suburbs League Club on Leumeah Road and sits in the shadow of Campbelltown Stadium.

Under the helm of venue manager Julia Maulguet, The Sherwood

brings an immersive sport viewing and open-air dining experience to a pub style venue. Licensed for over 850 patrons, the venue centres

around a main bar at the heart of the venue servicing communal indoor and outdoor dining spaces with an 11sqm sports viewing screen.

Daniel Perkiss, CEO of Wests Group Macarthur, shared his

excitement about the opening, which marks a new milestone direction for the group.

“Wests is incredibly proud of the brand and the venue, and

excited about the future. It is a dynamic new venue, with a great vibe and is set to deliver a solid offering of fantastic food, great

prices, entertainment, and promotions to keep visitors coming back for more.

“The Sherwood offers a great casual alternative for the non-

traditional clubgoer including the younger demographic, local trades

and professionals, and travelling social groups as well as sports-loving crowds who are more comfortable in a casual pub-style setting.”

Speaking about the choice to demolish the Tennis Club to make

way for the new venue, Perkiss explains that it was in need of a

refresh and capacity increase to be brought in line with the quality offering of the other Wests venues. With multimillion-dollar 38 / Club Management

FEATURE / Development

investment, the space has been transformed into

Refreshing renovation

Tennis Club that once occupied it.

was made to create connected spaces with a multi-

a venue that is entirely unrecognisable from the

When conceptualising the new venue, the decision

“Wests Group Macarthur amalgamated with

seasonal element and connection to the outdoors.

the Tennis Club in 2007 and ran the operation of the clubhouse, tennis courts, tennis shop, function rooms, and a successful Chinese restaurant over many years.

The Sherwood offers a great

casual alternative for the nontraditional clubgoer

including

the younger

demographic,

local trades and professionals.

Daniel Perkiss, CEO, Wests Group Macarthur

“The Tennis Club was closed at the same time

as Covid closures in 2020. When trade started

to resume, rather than reopen the former club, Wests took the opportunity to kick start the

construction on a promise to bring our members something new, exciting, and not seen before from Wests Group Developments.

“Curtin Architects were appointed to complete

this development having worked on major

renovations at Wests League Club and up to 20 other projects of varying size and complexity within the Wests Group portfolio.

“Curtin appointed interior designer Ruth Harris

Comprising a large courtyard, indoor-outdoor dining areas and a sports lounge, the venue is finished with a classic retro design style.

Perkiss said: “A great alternative to the regular

club layout of multi-level, breakout rooms and multiple eateries, The Sherwood is a vibrant, modern venue offering an impressive open-

plan design, a main central bar with a focus on

communal dining, sports viewing and an indooroutdoor courtyard.

“Our team has achieved a tavern style open

feel, complemented by an enormous four-anda-half metre by two-and-a-half metre outdoor

screen to deliver optimum sports viewing and ontrend dining in a package not traditionally seen by club operators.

“The Sherwood delivers an up-to-the-minute

from Redwah Design Studio to collaborate on

venue aesthetic with an eclectic mix of colours,

hospitality, and commercial design that has been

gently to retro theming with various floral

The Sherwood project for her inspiring take on

nurtured by a lifetime of immersive international travel and creative exploration.”

textures, and patterns. The brand style nods

patterns, lighting, and tiles that are trendy and modern but in a familiar, nostalgic way.”

Summer 2023/24 / 39

FEATURE / Development

As part of Wests Group’s commitment to community, the

design references the local area with a map of Campbelltown

incorporated into the exterior panelling and carpet in addition to Robin Hood-inspired features including a large graffiti style mural by local artist Joe Quilter.

“The mix of premium finishes were selected for durability

with references to the surrounding environment including

perforated mesh screens reflecting the tennis courts next door, greens and teals of the landscape woven through the interior and exterior, and natural materials like marble and wood to help ground the space,” added Perkiss.

“Gaming delivers a new experience with a spacious mix of

light tones in the joinery, bronzed patterned panelling, and

impressive LED offerings with generous booths and premium

lighting and chairs creating an opulent gaming experience in a casual venue environment.”

Accompanying the retro design choices is a food and

beverage experience reminiscent of a nostalgic milk bar.

Borrowing familiar flavours from classic club menus, the menu features share plates, snacks and mains, including an entire section dedicated to hand-smashed burgers.

Share-style dishes feature prominently including classics such

as beef nachos, pork belly cubes and chicken wings, and refined options such as Roku gin cured kingfish. Complementing the

selection of signature Sherwood dishes is a cocktail menu, wine list and wide selection of tap beers.

By putting a modern spin on the classic club offering,

Wests Group sets out to broaden its appeal and attract a

diverse demographic. Although The Sherwood will honour the values and traditions of the club industry, Perkiss says

that a contemporary and casual approach will appeal to the local demographic.

“The Sherwood is the perfect destination venue primarily

targeted at 18–35-year-olds and the young at heart looking

for premium live music, the latest trends in food and a great casual atmosphere.

“In addition to targeting a new demographic interested in

good times and good vibes, The Sherwood will also appeal to the true locals and multi-generational groups familiar

with the former Wests Tennis Club. It will also offer specials and promotions representing great value with full access to

West’s impressive group-wide promotions as well as promote a great precinct experience for those attending sport at Campbelltown Stadium.”

“We are positioning the venue as another new and exciting

place for them to enjoy. We aim to be considered another local, where we welcome new and old to enjoy the high standard of

food, customer service and experience our members have come to expect from Wests Group Macarthur venues.

“We want the Sherwood to be a destination people are

excited about and keep coming back to week after week.”

40 / Club Management

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FEATURE / Bistro Classics

A classic dining experience The Precinct at Norths Leagues & Services Club

42 / Club Management

The new menu by Sammy Carbone at Bankstown Golf Club

FEATURE / Bistro Classics

Deb Jackson speaks to some of the finest clubs and RSLs around the country for advice on creating an awardwinning bistro menu and experience.

WHETHER IT’S A Sunday roast, a chicken

at the Community Clubs Victoria awards, and

Australian than heading down to the local club or

and seafood, meats, burgers, and a range of

parma, or fish and chips, there is nothing more

RSL for a meal with family and friends. But with

peoples’ palates evolving towards either a cleaner

the menu offers an extensive selection of pasta vegetarian options.

Donnolley says that a major driver of new

or sometimes more adventurous style, how can

menu items is the weekly specials board, which

the spot for a wide range of patrons?

new dishes.

club bistros ensure that their menus are hitting Club Management spoke to clubs around the

is a great place to trial and experiment with

“My team all contribute to weekly specials

country to find out how they have curated their

as well as menu ideas. As we have a larger

a unique offering.

of cultural and levels of experience, gained

award-winning menus to have broad appeal and Michael Donnolley, head chef at Rosebud

RSL in regional Victoria, whose award-winning menu offers a wide assortment of meals

including the classics, said it can be a challenge to strike the perfect balance between offering enough variety to guests, while ensuring his kitchen staff isn’t overwhelmed.

Rosebud RSL was the recent joint winner

for Best Community Club Bistro/Restaurant

than normal team of chefs and a vast variety in a myriad of hospitality/catering settings,

it allows us to introduce new and sometimes

exotic dishes that are generally not common on pub/club menus.

“As much thought however goes into each

individual section’s workload and expected

output. Staff in their areas need time for prep/ presentation so their workloads are constantly reviewed, and while we try to keep our menu

Summer 2023/24 / 43

FEATURE / Bistro Classics

A selection of classic dishes from Rosebud RSL

Perfecting the menu Michael Donnolley, head chef at Rosebud RSL says that trying to “fit perfection” into a menu of 30-40 options can be challenging from a variety point of view and that staying on trend without betraying the classics can be a challenge, but he offers up five key points of advice: 1.

Know your demographic.

2.

Research other venues that are doing well and see what they are offering.

3.

Think about whether your demographic is locked in, or whether you have other influences such as: a tourist market, young families moving into the area, seasonal events where you can be more adventurous, and reap the results.

4.

Most importantly, think about your team’s skill level and their equipment options. These two go hand in hand. Sometimes if you are not blessed with one or both the menu needs to be adjusted accordingly.

5.

Lastly, consider your pricing. It must be fair and reasonable.

as diverse and different as possible, our specials board can be a major driver of new dishes,” he says.

Sammy Carbone, head chef at Bankstown Golf Club, which

has recently undergone a summer menu refresh, also uses the

weekly specials as tool to find out what is hitting the spot with the club’s members.

“I always use the specials as a trial period to see what sells and

what doesn’t and then depending on the season, we’ll take that into

consideration for our next menu. I like to change the menu twice a year,

so we’ve got Autumn/Winter and Summer/Spring, and if something has worked particularly well on our specials board, then we’ll definitely be adding it to the next menu,” he said.

And when it comes to maintaining smooth operations within the

kitchen, Carbone’s advice is to utilise ingredients that overlap between menu items, to minimise prep and food wastage.

“What I mean by that is to think about an ingredient, so bacon for

example. I already know that I need bacon for my Caesar Salad, so I’ll make sure to also utilise bacon somewhere else in my menu or on my

specials. That might mean including something like a Carbonara on the specials board, and this way I’m not creating extra prep for my kitchen staff,” he says.

Is there such thing as too much variety?

When it comes to staple menu items like burgers and pizzas, it is typical for a bistro to offer more than one variety. But is there such thing as

having too much variety? According to Donnolley at Rosebud RSL, too much variety can be a curse.

He says: “Generally I would accept that a beef, chicken, and

vegetarian burger is the limit. A sports bar orientated menu may comprise of a couple more and might include a steak sandwich,

club sandwich or a cheeseburger, but there are plenty of specialty

burger places out there offering six, 10 and more varieties. I feel we need to offer our patrons a taste of a variety of dishes rather than

pigeonholing ourselves as having too many burgers or capitalising in the one stream.”

44 / Club Management

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FEATURE / Bistro Classics

“As with any menu, the food needs to be consistent. Customers should be able to come back and enjoy the same meal,

just as much as the last time they had it at the venue. Consistency is key.”

Jackson Donaldson, GM Food Services, Ocean Grove Bowling Club

Classic desserts are elevated in presentation at the award-winning Ocean Grove Bowling Club

Speaking from experience, Troy Young, general manager at

Norths Leagues & Services Club, says that offering too much variety can be problematic from an operational perspective.

“When we first launched The Precinct, our menu was pretty

extensive, to the point where there was almost too much choice.

Initially there was more than 120 meal options, which to consumers

“The ‘vegan movement’, and I say movement as it is not just a

looked fantastic, but from an operational point of view it wasn’t

trend, is becoming a most popular addition to our menus,” he says.

current menu is fantastic,” he says.

long way from the offerings of 30-40 years ago. The modern diner

Club (OGBC) agrees, saying that there is such thing as too much

the expectation is not for what in days gone by was a simple

quite hitting the mark. So, we have refined it quite a lot and our Jackson Donaldson, GM Food Services at Ocean Grove Bowling

variety and that consistency is key.

OGBC was the other joint winner for Best Community Club

“The diet of our clientele has changed dramatically [and is] a

is more learned and informed now so, say in the case of a vegan, vegetarian stir fry.

“At Rosebud RSL we offer on our current menu Golden Lentil Dahl

Bistro/Restaurant alongside Rosebud RSL at the Community Clubs

with a turmeric roasted cauliflower coconut yoghurt and coriander

international lean to it.

pickled vegetables and Asian inspired salad; which all do reasonably

Victoria awards, and it offers an extensive bistro menu with an

“When it comes to burgers and steaks there definitely can be too

much variety,” says Donaldson. “You want to make sure that there

is a smaller number of these items. At OGBC, we make sure that the quality is to a consistent high standard with every meal we serve.

“It’s important to have your own traditional version,” Donaldson

says. “As with any menu, the food needs to be consistent. Customers should be able to come back and enjoy the same meal, just as much as the last time they had it at the venue. Consistency is key.”

The vegan movement At Rosebud RSL, steaks, parmas, burgers and seafood are the best-

selling meals on the bistro menu, but Donnolley says that he’s been noticing an increased demand for vegan and vegetarian options.

46 / Club Management

mint chutney; Bang Bang Cauliflower; and Zucchini Tonkatsu with well. A good vegan menu for a venue of our size makes us a ‘go-to’

place for groups. For example, a table of 10 going out for dinner will have a variety of dietary needs so if we can appeal to the broader cross section then people feel catered for and comfortable.”

Further to the vegan movement, chefs are seeing more people

requesting gluten-free meals, and this is taken very seriously at Norths Leagues & Services Club, according to Young.

“There is obviously a huge difference between someone who

prefers to avoid gluten and someone who is celiac and can’t have

it at all. So, we have a separate gluten-free fryer in the back of the kitchen, which is dedicated to cooking chips and things for our

members and guests who are completely celiac. We make sure to ask our guests if there are completely gluten-free, so our kitchen

FEATURE / Bistro Classics

Left image: Asian dishes have proven very popular at The Precinct

staff know exactly what level there needs to

Asian kitchen being cooked by

really try to accommodate as many of our patrons

Asian style meals for years.

be and where the food needs to be cooked. We as much as we possibly can,” he says.

Elevating the experience Norths Leagues & Services Club’s restaurant, The Precinct, features four separate kitchens, each offering a different cuisine, including Italian,

The Grill, Asian, and Smokehouse, so there is something for everyone on offer.

James Bennett, marketing manager at Norths

Leagues, explained to Club Management, that

this leads to a very “well-oiled machine” where

chefs who have been cooking

“Our executive chef Hossein

Moshtaghi runs an incredibly

well-oiled machine in the kitchen

and has a really fantastic group of

chefs who know the menu back to front. But also, on that, the menu has plenty of variety throughout it and we are really trying to

embrace that shared style of eating among our patrons.

“What we’ve been able to bring to the table

the meals are split between all four kitchens and

here is very unique to licenced clubs here

share it amongst themselves.

success,” says Bennett.

members can order exactly what they want and “We’re quite unique here where we have two

in Queensland and it’s been an outstanding Over at Rosebud RSL, the bistro is a warm and

real demographic splits. We’ve got our club

friendly place to dine with comfortable and well-

and lunchtime but at lunchtime we have them

easy access.

classics menu, which we run at both dinner

starting at $10.90. So, we see a lot of seniors and

spaced seating in a modern environment with

Donnolley explains that communication between

older Australians coming in and a lot of parents

front of house, bar and kitchen staff is essential in

grab those. I think it’s really where we’re seeing

“The customer has a valid expectation that

with young kids popping in on the weekends to people looking for value with the cost-of-living crisis that’s happening at the moment.

“Then when we get into the evening, we see

a real mix of cuisines being ordered. Steaks are

giving the customer a superior overall experience. if they choose to dine with you that they will

be fed in a reasonable time and that they will

receive a quality meal that is well presented, so

communication between front of house and the

“Honestly, it’s

just consistency, service, cost for the members,

but also a great

culture within the back and front

house teams. If

you can get all of that right, then you’re onto an

kitchen is essential.”

absolute winner.”

from our Asian kitchen, which is particularly

bookings and control the walk-ins all to a level

General Manager, Norths

have a really authentic offering through the

all efficiently display their hospitality skills and

always popular but we’re also seeing a lot of

the more unique dishes being ordered, such as popular on Friday and Saturday nights. We

48 / Club Management

He says it’s important to monitor the

that front of house, bar and kitchen staff can

Troy Young, Leagues & Services Club

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FEATURE / Bistro Classics

A shared mentality At Norths Leagues & Services Club’s restaurant, The Precinct, tables are pre-set with side plates and cutlery, to encourage a shared dining experience.

The Precinct features four separate kitchens, each offering a different cuisine, including Italian, The Grill, Asian, and Smokehouse, so there is something for everyone on offer.

James Bennett, marketing manager at Norths Leagues, explained to Club Management why the club is encouraging patrons to enjoy this more communal or family-style of dining.

“When you think of all these wonderful, authentic dishes from around the world, people form amazing memories around food.

For example, when you consider the Italians or the Mediterranean, there is usually all this incredible food in the centre of the table and people just grab what they want and share it amongst themselves,” he explained.

“In our dining space, we have side plates and cutlery all set and ready to go on the tables, so if one meal comes out and you think ‘ooh, that looks good’, you’ve got everything ready to pinch a little bit. That’s what we’ve tried to embrace here as much as we possibly can, and it’s resonated well with our members.”

Bistro Piazza at Bankstown Golf Club

exceed the expectation of the customer’s overall experience.

“No one likes waiting unnecessary times

for their meal or standing six deep at the

bar struggling to get a drink. It’s better to service the patrons you can adequately

and respectfully rather than destroy their

experience with the venue, if they felt they

were packed in and just a number,” he says.

OGBC’s Donaldson agrees, saying that

making sure the kitchen has a great flow

is essential to ensuring that variety can be delivered, and delivered well.

“[Having a great flow in the kitchen]

helps to ensure that not only are the meals made in a consistent timely manner whilst

maintaining a high quality, but also ensures that the staff are not feeling overwhelmed

in the process, due to the smooth structure,” says Donaldson.

In order to have a good understanding

up and if there’s anything I can suggest to

and dining space, Carbone at Bankstown

always let them work with the way that they

of operations in all parts of the kitchen

Golf Club likes to spend time in all areas

of kitchen operations, to ensure things are running smoothly.

“I’ll never stay in one spot,” he says. “I

work with them and never against them,” says Carbone.

When asked for his top tips on creating the

perfect club bistro menu and overall dining

out of cold order and there’s nothing for the

this advice, which sums things up perfectly:

grill, then I tell my staff that the grill team

needs to go and help out with cold orders.

50 / Club Management

find easier. I always tell my chefs that I will

always tell my staff that there are no borders

between stations. If all the orders are coming

Tables at The Precinct in Norths Leagues & Services Club are pre-set with side plates to encourage shared dining

make the section run more efficiently. But I

“Every week, or even daily I try and go and

spend at least half an hour, or even the whole shift in another section to see how they set

experience, Norths Leagues’ Young offered

“Honestly, it’s just consistency, service, cost for the members, but also a great culture

within the back and front house teams. If you can get all of that right, then you’re onto an absolute winner.”

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Karam at the Cabra-Vale Diggers construction site

IN FOCUS / Culinary leadership

Cabra-Vale Diggers will evolve into a resort-style hub under its masterplan

Delicious new direction for

Cabra-Vale Diggers Culinary innovation is leading the redevelopment of Cabra-Vale Diggers Group, with acclaimed chef Dany Karam at the helm. By Brydie Allen.

FOOD IS TAKING a front row seat for the

Demonstrating the commitment to these goals,

group continues to cement its role as an innovative

on acclaimed chef Dany Karam to the role of

redevelopment plan of Cabra-Vale Diggers, as the industry leader of the Sydney club landscape.

In 2017, Cabra-Vale Diggers launched celebrated

Asian fusion precinct District 8, one of the most

exciting and ambitious projects in the club’s history.

The precinct invited guests to journey through South East Asia without leaving the suburb of

Canley Vale, thanks to a number of food options and stations, as well as à la carte restaurant

Horizon. Represented along the way in this journey

culinary ambassador, a role which will help

the club deliver exceptional dining experiences through the redevelopment and beyond. It’s all part of Cabra-Vale Diggers’ ambition to

reshape the landscape of dining, leisure and

entertainment in South West Sydney, and prove

that world-class culinary delights don’t need to be confined solely to the city’s CBD.

Karam said it was this mission, as well as

are the cuisines of Vietnam, Thailand, China, Laos,

the vision behind it from the club’s CEO Boris

at the time and continues to be a favourite among

with the redevelopment.

Cambodia and Myanmar. The move was celebrated guests, proving incredibly popular year-round and

Belevski, that interested him in being involved Originally announcing the partnership, Karam

drawing crowds every day.

said: “This collaboration presents an incredible

redevelopment plan aim to build on this success,

of culinary innovation and create unforgettable

The coming stages of the Cabra-Vale Diggers

with culinary experiences playing a key part.

52 / Club Management

Cabra-Vale Diggers Group this year brought

opportunity to continue to push the boundaries dining experiences.

IN FOCUS / Culinary leadership

“I’m looking forward to bringing my passion for exceptional produce

and culinary exploration to what will be an esteemed establishment,

and together, we will add another layer of excellence that you would

normally expect from a CBD establishment, but in South West Sydney.”

Already with this journey, Karam has assisted with the recently

launched restaurant Bistro 1925, named to pay homage to the

heritage year in which the club was founded. Honouring the club’s rich history and culturally diverse membership, the new offering is described as a mediterranean-inspired culinary experience where tradition meets innovation. It combines classic mediterranean

dishes and recipes with modern techniques and quality ingredients, alongside elevated club favourites.

Next up on the menu, Karam will oversee the creation of

two new dining outlets that aim to bring unparalleled culinary

experiences to the area and fill a gap for local communities. They

will include a 160-seat steakhouse and whisky bar; and a 300-seat Italian restaurant, inspired by the Starbuck’s Reserve in Milan. An alignment with the community will be explored in multiple ways

throughout all venues, with Karam hinting at plans for food-focused events like cooking masterclasses.

“We’re trying to create premium dining experiences without

pricing out the local community with overly expensive meals. We

can do this by keeping humble - good food, good ingredients, and supporting local Australian producers,” he said.

“We want people to come here, have a bit of fun and have a good

meal - clubs don’t have to be just about the gaming, it’s more about the experience.

“Food and beverage can create that experience. Instead of needing

Redeveloping excellence The multi-million dollar redevelopment of Cabra-Vale Diggers Group will see the club transformed into a resort-style hub through the five stages of its master plan.

Under the plan, the bowling greens, amenities and lounge will be relocated and refreshed, while functions will be well catered to under a bespoke events pavilion. New entry points and parking will make it easy for guests to get around, from the world class new gaming room to the 140 room hotel, complete with a rooftop pool, day spa and state-of-the-art business hub. That’s just a taste of the environment where Karam’s new culinary experiences will fit into, with food an important cornerstone of the plan.

“Having Dany Karam join forces with the Cabra-Vale Diggers Group is a testament to our bold vision for the future,” said Boris Belevski, CEO. “Dany’s involvement marks a crucial step as we build a 140-room hotel and introduce new culinary offerings – pivotal elements in our multi-million-dollar construction. This collaboration underscores our club’s progressive approach to offering unparalleled culinary experiences to our valued members and guests.”

to go to the city to have a good meal, you can stay here and we’ll bring that city experience to you.”

In creating an offering that is approachable yet premium,

innovation plays a huge part for Karam. He calls it “simple but not

simple” - focusing on downright delicious dishes that are in-demand, and avoiding complicated over-engineered recipes or concepts.

“We’re trying to change the way people look at club food, by

creating a diversity in the offering,” Karam explained.

What does that look like for the menus themselves? At Bistro

1925, you can expect a range of small plates that deliver symphonies of flavours, alongside a range of classic and contemporary pizzas cooked in a specialty oven, with bistro favourites like steak and schnitzel rounding out the menu.

For the new restaurants, Karam said that diversity will continue,

emphasising how they won’t be the typical Italian or steakhouse

venues you might expect. The steakhouse, for example, will have

an exciting menu that features a range of both meat and seafood, cooked with natural fuel and delivered to premium expectations.

Thinking simply about elevating culinary experiences is Karam’s

biggest message to the industry about redefining club food.

He said: “Keep it simple and don’t try to overwork the menu. Some

people try too hard instead of focusing on buying good produce and treating it like the asset it is. Overcomplicating things won’t work.”

Summer 2023/24 / 53

Arely Carrion (second from right) with attendees at Break the Silence: End Domestic Violence launch

FEATURE / Staffing

Mounties Group takes a stand against domestic violence The NSW club group is proving that workplaces can play an important role to help address domestic, family and sexualised violence amongst their staff, members and the wider community. By Brydie Allen.

ONE IN FOUR women in Australia have experienced domestic

A comprehensive approach

average is murdered every nine days by that partner.

intended to be simple yet multifaceted. The first element was to

violence by a current or former partner. Of these, one woman on

The framework around Mounties Group’s DFSV Action Plan is

These sombre statistics illustrate just how pervasive domestic

support employees in the Mounties Group workplace who may

abuse is in our communities. And it’s sobering facts like these

that led NSW club group Mounties Group to step up and take

action against domestic violence. In October, in line with National

be experiencing violence, going beyond the domestic and family leave policy that is required for most clubs.

“We put a call out to employees who had lived experience of

Domestic Violence Awareness Month, the group launched its

domestic violence, and created a working group to help launch

featuring new policies, education, support and resources for staff,

experience of violence is different and everybody’s needs are

Domestic, Family and Sexualised Violence (DFSV) Action Plan, members and communities.

Arely Carrion, executive manager - community at Mounties

Group, heads up the initiative. She led its development after

spending a year working with a domestic violence group (Insight

additional support options, because we know that everybody’s

different. From that, we created about 20 different other [support] options... it was really about how we could support people in our workplace in real time,” Carrion said.

Among the options available for Mounties staff are utilising the

Exchange) speaking to over 100 clubs throughout NSW, QLD and

group’s network of clubs to change working location or arrange

Carrion, the program is also driven from a very personal place,

receiving free legal or financial advice, and much more.

VIC, facilitating education and awareness training sessions. For

having experienced domestic abuse while working in clubs herself.

“That was my driver, because I don’t want this to happen to

someone else. And I know it does, because every time I talk to

flexible work conditions, accessing new phones or SIM cards,

From there, the plan then widened to include all staff, to increase

awareness and understanding within the workplace.

“We put our whole team through a training program…Training

people at our local clubs , I get many disclosures,” Carrion said.

was important because the more you understand what it’s like for

experienced domestic violence. For our club, with over 1400 staff,

violence, the more you can focus on creating a workplace culture that

“If we look at the numbers, one in four women have

that means we potentially have 200 of our female employees who have or are experiencing violence… when you put the

statistics into actual numbers, you can see the real impact.”

54 / Club Management

someone who’s experiencing violence or the different forms of

is safe, non-judgmental and compassionate,” Carrion explained.

“I’ve seen it with my own eyes - you can put amazing policies in

place, but if the culture isn’t safe for a person to disclose, they won’t do it. That might be one of the barriers [to accessing help].”

FEATURE / Community Impact

Another important element of the Mounties Group plan is

to complement the support within the workplace with support

outside it as well. This is done through relationships with different

community organisations, based on the demographics and needs of each area.

“We’ve liaised with local organisations in each of our regions to

put support pathways in place. For example, if a staff member on the Central Coast says they need help, we’re aligned with the Central

Coast Domestic Violence Court Advocacy Service. That person will have a direct line to them, and there’s a pathway in place for that person that includes wraparound care,” Carrion said.

The final element to this approach is an extension to the patrons of

Mounties Group clubs. Through in-venue materials, guests can access the relevant resources and support that employees can receive.

Community connection is also fostered by Mounties Group, by

being involved in a variety of external activities to raise awareness and help tackle DFSV. This includes sponsoring events like the Reclaim The Night Festival, funding photography exhibitions

for people who have lived with domestic violence, and holding

education and training for different groups like local football teams.

Important impacts The Mounties activity challenges the idea that DFSV isn’t something that workplaces should address. Considering 55-70 per cent of

people who experience domestic violence are in the paid workforce,

Mounties Group sponsored the Reclaim the Night Festival

As Carrion explained, DFSV plans in workplaces have the ability

to make an impact on those experiencing violence earlier than some other support services potentially could.

“There’s so much pressure on the police and community

organisations to fix the problem. The purpose of what we’re doing is to help people before they get to that crisis stage. They’re still in the workplace, they’re still working. Let’s help them here,” Carrion said.

Getting the industry on board

support from employers can make a life-changing difference.

The response to the Mounties Group DFSV Action Plan has been

family violence is a leading driver of homelessness for women

multiple historic disclosures from people who have experienced

“We have a real problem in our country where domestic and

where victims of violence have two choices. They either leave the perpetrator and become homeless, or they go back to the perpetrator,” Carrion said.

“Things like better support options, education, and culture, all

those things combined will ensure that a person who’s experiencing violence in the workplace can remain financially independent, and that will ultimately help stop the cycle of violence.”

Sallianne Faulkner (right) leading a discussion at Break the Silence: End Domestic Violence

extremely positive so far, with Carrion noting there have been violence, and multiple examples of those who are currently experiencing it and have received help via the plan.

While there was initially some scepticism from the clubs industry

about looking internally to help address DFSV, Carrion said there

has been a shift, and that Mounties Group can be seen as a positive case study about coming together to make a difference.

“There are many clubs, not just Mounties, who are doing some

really good things. They’ve aligned with women’s community

groups to build shelters, they’re supporting their community. But I think there is a very limited focus on our actual employees. A

lot of the time we may give money to other organisations [to help address DFSV], but are we looking at our own? Are we looking

internally at what’s happening inside our venues?” Carrion said.

“My goal is to get the whole industry - our industry peak bodies,

associations and clubs - to make a commitment on this issue and play a leading role.

“People want to help, but sometimes they just don’t know how.

They don’t want to say or do the wrong thing, so they choose to

say/do nothing. But let’s talk about it. Let’s educate ourselves and

become more aware, so that we are more informed and can help.”

Find the Mounties Group DFSV Action Plan and Support Resources

on the group’s website at: https://mountiesgroup.com.au/domesticfamily-violence-support

Summer 2023/24 / 55

FEATURE / Regent St Pavilion

GM Tomasz Pytraczyk

56 / Club Management

FEATURE / Regent St Pavilion

The al fresco area at Regent St Pavilion

Backyard barbecue feel

With an updated outdoor space and venue rebrand, Regent St Pavilion is reaching out to a broader client base. By Caoimhe Hanrahan-Lawrence.

FORMERLY NAMED THE Regents Park Bowling

Family appeal

Western Sydney suburb of Regents Park, and

has updated its offering, transforming an

Club, the Regent St Pavilion is located in the

Alongside the name change, Regent St Pavilion

part of the DOOLEYS Group portfolio. The club

underutilised bowling green into an alfresco

has recently introduced a large alfresco dining area and kids play area, a renovation that the venue’s general manager Tomasz Pytraczyk

said was important in responding to changing

dining area, featuring a pop-up bar and kids play area. This new offering was introduced to draw in a broader clientele to the venue.

“Regents St Pavilion aims to target families

consumer needs.

and individuals seeking a homely atmosphere,

cater to changing circumstances by utilising the

By utilising the outdoor space for alfresco dining

“The aim was to transform the club to better

considerable outdoor area to provide food and beverage and entertainment,” he said.

Pytraczyk has noticed an increased demand for

quality food, value for money and entertainment. and having the dedicated kids area, the goal is to attract a diverse audience,” said Pytraczyk.

Luckily, the bowling club members were

outdoor spaces from customers in the post-covid

understanding of the venue’s need to diversify its

more customers to enjoy these spaces.

the bowling green.

period, with the alfresco area providing room for “The board recognised the need to be agile and

offering, and were supportive of the change to “We had an honest conversation with [the

adapt to be a more outdoor-orientated model,

bowlers] and said, ‘Listen, we have three

started coming back to the venue [after covid]

need to do something to help us to attract new

which became very evident when our customers and they preferred the outdoor sections and fresh air,” he said.

The new name also distinguishes the venue

bowling greens, two of which are active. So, we demographics.’ They were very supportive of this idea,” said Pytraczyk.

Renovations began in early June, with the

from other DOOLEYS venues.

venue fully reopened to the public on 28 October.

Regent St on a regular basis and a lot of new

team throughout the project.

“We had a lot of people who visited Dooleys

customers got confused quite often. When

we talk about Dooleys, everyone thinks about Dooleys in Lidcombe, so many times we had

situations with people who booked functions

Pytraczyk is proud of the input of the Dooleys

“I would say all the heavy lifting on everything

was done internally by our staff, our people here, which makes this project so special,” he said.

The alfresco area has a bright and

here and half of the family end up here and

casual aesthetic.

Pytraczyk said.

constantly evolving. It’s welcoming and rustic.

half of the family end up at Dooleys Lidcombe,”

“The aesthetic of the Regent St Pavilion is

Summer 2023/24 / 57

FEATURE / Regent St Pavilion

The alfresco area is designed to feel like a backyard barbecue. We’re currently just creating a relaxed, comfortable atmosphere. The

space is injected with life, it’s surrounded by greenery. There is a lot of greenery which brings the soul,” Pytraczyk said.

The all-weather marquee adds some interest to the space and

promises to keep customers engaged with the area over the cooler months.

“We also have the marquee on the bowling green which adds

a touch of the uniqueness to the venue, providing a space where the summer barbecue aesthetics meet with the winter outdoor

fire pit kitchen, creating an impressive and diverse visual appeal,” Pytraczyk said.

A summer success The updated offering has been well received by the local

community, as Pytraczyk explains that it provides a style of venue that Regents Park currently lacks.

“Our members and customers absolutely, absolutely love

this area. The feedback is so positive and encouraging that it’s

overwhelming. […] The versatile seating options, customers love it. The diverse food, customers love it. The new bar offering,

customers have absolutely embraced it. It has been very well

received, and we keep receiving a lot of inquiries to hold functions in our venue, which also [proves] that this whole project is has been very successful so far,” he said.

The next step for the Regent St Pavilion is to increase the

awareness of the venue’s updated offering.

“Our venue is a little bit hidden, so we are working on our

exposure and promoting our venue and ensuring that people hear about it,” Pytraczyk said.

“The goal was to create a bustling and vibrant hub catering to

diverse offering preferences, and from current foot traffic, we can see that we have started achieving this.”

58 / Club Management

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visit our website for Kirsten Tibballs’ no-bake choc berry cheesecake recipe

FEATURE / Racing

More than 260,000 people attended the Melbourne Cup Carnival this year

VRC hails success of Melbourne Cup Carnival This year’s Melbourne Cup Carnival saw mind-boggling numbers of food and beverage consumed – which was all planned out a year in advance. By Cameron Roberts.

HALF A TONNE of lobster and 400 dozen oysters were washed

F&B for everyone

Cup week celebrations.

devoured and more than 14,000 bottles of wine and 20,000 cups of

down with 12,800 bottles of champagne at this year’s Melbourne With more than 260,000 people attending the four-day carnival,

the Victoria Racing Club (VRC) has labelled it a huge success.

A massive driver of the Victorian economy with 16,000 jobs

created, the event is also expected to exceed $400 million in economic benefit to the State.

VRC Chairman, Neil Wilson, said the racing, fashion, food and

entertainment combined to create a truly unique engagement.

“The appetite for major events is well and truly back, and

increased attendance across all four days of Cup Week,” he said.

“Growth in the free-to-air audience for the Lexus Melbourne

Cup and record digital and social media engagement with the

race indicates that the Melbourne Cup Carnival was once again

The carnival saw 20,000 chicken sandwiches served, 8000 scones coffee consumed.

This year also saw celebrity chef Curtis Stone bringing his

expertise to the Birdcage Enclosure, allowing VRC members and guests to experience fine dining from the Michelin-starred Los Angeles restaurant Gwen.

Curtis Stone Events also delivered Lucky’s, a new corporate

hospitality experience with all-day canapes paired with beverages from VRC partners, including Penfolds, G.H. Mumm and Furphy.

More casual options for general punters were also available

in venues like The Ranch, where buffalo wings, pulled pork and loaded fries were more the speed for some racegoers.

VRC executive general manager of operations, James Reid, said

extremely popular across a wide-ranging audience.”

planning for the carnival begins 12 months out.

the flagship of the carnival but planning an event with so many in

retail outlets spread throughout,” he said.

The Melbourne Cup - held on the first Tuesday in November - is

attendance requires a huge lead time for the supply chain.

60 / Club Management

“Flemington Racecourse is a large venue with hospitality and “Given its size, we need to ensure we have adequate temporary

FEATURE / Racing

infrastructure to support the permanent facilities at Flemington.

potential for food wastage and recyclables ending

temporary cold storage facilities used during the

of mind with events at Flemington Racecourse.

“There are more than 150 permanent and

Melbourne Cup Carnival which service more than

racing, it is also a showcase of fashion with

implemented last year continues. About 50,000kg

celebrities who spend the day consuming

premium food and beverage options. From

corporates to restaurants, bars and the member’s areas, Reid said it requires a massive team effort

Melbourne Cup Carnival the following amounts of F&B were consumed: • Half a tonne of lobster • Nearly 5000 oysters • 12,800 bottles of

Floral arrangements from the Melbourne Cup

Carnival were donated to the Royal Melbourne

private corporate areas attracting many

At this year’s

up in landfill so the VRC has sustainability at top

120 restaurants, bars and marquees.”

While many attend the event for the horse

Melbourne Cup Carnival F&B by numbers

With such a large event comes a lot of

Hospital and an initiative to crush glass

of crushed glass was diverted from landfill during last year’s carnival in a partnership with the

racecourse using BottleCycler’s bottle crushing machines year-round.

“When you’re doing a lot of bottle products,

to pull off such a successful service delivery.

particularly champagne bottles and wine

at every price point, we are offering a world-class

particularly for waste,” Reid said.

“We want to make sure that in every venue and

experience,” he said.

Sustainable supply So what learnings can other venues take away from hosting such a huge hospitality event?

“Start working with food and beverage

bottles, there’s not a lot of space back-of-house, “BottleCycler’s solution ticked multiple boxes

by allowing waste to be transported offsite more efficiently while also reducing the amount of

usable space required to achieve a 100 per cent glass recycling outcome.”

The VRC also partnered with cleaning

suppliers to order and prepare food and drink

company Cirka and Superyard this year on a

Reid said.

from temporary event structures to community

that can be stored safely ahead of time,”

“Review your supply chain to look for greater

efficiencies, which will also help your budget.”

new initiative to redistribute reusable materials organisations across Melbourne and the wider Victorian region.

champagne • 20,000 chicken

Images courtesy of Victoria Racing Club

sandwiches • 8000 scones • 20,000 cups of coffee • 14,000 bottles of wine

Summer 2023/24 / 61

AWARDS / Clubs SA

62 / Club Management

AWARDS / Clubs SA

ON THE EVENING of 21 October, nearly 500 people from the

club industry gathered for the 2023 Clubs SA Clubs & Community

Awards Gala Dinner at Adelaide Oval. It was an incredible night of celebration, comradery and good old-fashioned fun.

​More than 50 finalist clubs and individuals took part in the

nomination and judging process. The winners, while very worthy, were up against extremely tough competition in every category.

Clubs SA CEO Peter Apostolopoulos heaped praise both

on the winners, and all the clubs and venues that have made the SA club landscape excel in recent years, supporting their surrounding communities.

“This year not-for-profit sporting and community clubs

Celebrating excellence The outstanding efforts of the South Australia club industry were honoured at the 2023 SA Clubs & Community Awards.

continued to demonstrate their vital importance to their

communities, as evidenced by record attendance numbers and in turn participation.

“With over 39,000 volunteers, 19,800 staff, and $918m

in social contribution by South Australian Clubs to their

communities it is important that the outstanding efforts of the licensed Clubs industry, and of course the people within the

Clubs, are appropriately acknowledged and celebrated. Clubs SA Clubs & Community Awards go a long way towards doing this,” stated Apostolopoulos.

“With yet another year of large nomination numbers and the

highest quality entries, judging has never been more difficult, with all finalists deserving of recognition and accolades.”

The major awards were spread out across South Australia and

various types of clubs, with Small Club of the Year awarded to Goodwood Saints Football Club in Adelaide.

“An incredible achievement that acknowledges the ongoing

contribution of everyone involved in Goodwood Saints Football Club. These awards recognise the tireless commitment to

our values and behaviours on inclusion, care and excellence.

Congratulations to the other winners and finalists,” the club said in a statement.

Medium Club of the Year was awarded to Hectorville Sports &

Community Club in Magill, with judges noting: “The Hectorville Sports & Community Club operates both professionally and ethically and has a commendable business model. With

fortnightly Committee Meetings, a focused strategic direction, a

high level of engagement and respect for their local community, whilst still providing excellent sporting facilities and support.”

Large Club of the Year was taken out by The Clubhouse

Tanunda in the Barossa Valley, which also took out Best

Renovation. The judges suggested it was a very difficult category to judge, but nonetheless, they said of Clubhouse Tanunda:

“Needless to say, the judging panel present at the final meeting were unanimous in their decision for this year’s winner. A

beautiful Club, proving that looking outside of the box can often bring huge rewards. Congratulations to The Clubhouse!”

Club Management congratulates all finalists and winners of the

2023 SA Clubs & Community Awards.

Summer 2023/24 / 63

AWARDS / Clubs SA

AND THE WINNERS ARE: Grassroots Sport – Goodwood Saints Football Club Outstanding Community Service – The Croatian Club Inclusiveness – North Haven Surf Life Saving Club Environmental Awareness – Glenelg Golf Club Cook/Apprentice of the Year – Michael Peel, Renmark Club Chef of the Year (joint winners) – Peter Katsaitis, Renmark Club Tara Pollard, Seacliff Surf Life Saving Club Employee of the Year – Kellie Paisley, South Adelaide Football Club Manager of the Year – Karen Gully, Cadell Club Volunteer of the Year – Geoff Burden, Encounter Bay Football Club Best Bar Environment – The Clubhouse, Tanunda Club Best Function/Event Venue – Club Marion, Marion Sports & Community Club Best Dining (Café/Bistro) – Renmark Club Best Gaming – The Murray Bridge Club Best Club Refurbishment – The Clubhouse, Tanunda Club Sporting Club of the Year – Goodwood Saints Football Club Club of the Year (Small) – North Haven Surf Life Saving Club Club of the Year (Medium) – Hectorville Sports & Community Club Club of the Year (Large) – The Clubhouse, Tanunda Club

64 / Club Management

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Q&A / XXXXXXXX

Donna Watson really enjoys interacting with members and guests at

Q&A Donna Watson has just celebrated 25 years of employment with Carina Leagues Club, where she’s held a number of member-facing roles.

Carina Leagues Club, helping to build the first and last impressions of the club from her role in reception.

What’s your current role at Carina Leagues Club?

What does your day-to-day involve?

Current role is receptionist and EGM clearance. [That involves] meeting and greeting of members and guests, processing renewals and new members,

providing information. Membership data entry. Signing in children to our very

popular Lucky’s Playland and sending them down the slide. Bottle shop sales too.

What was your first role at Carina Leagues Club, and what drew you to the club initially?

My first role was TAB and bar attendant. At the time I was living in Carina so proximity initially drew me to the club.

What are the various roles you’ve had at the club, and what has been your favourite?

TAB and Bar Attendant, Gaming Attendant, Function Supervisor, Duty Supervisor, Restaurant Servery and Pass, and Reception.

My favourite is reception as it gives me time to catch up with long-time members

and hopefully brighten their day. I also believe that it’s a very important area of the club as it establishes first and last impressions to our members and guests.

In your 25 years, what have been the biggest changes you’ve seen made to the club?

Definitely the advances in technology in all aspects from gaming to F&B, member loyalty and human resources. Management has always very open to trying new Donna Watson with Carina Leagues Club GM Adam Wiencke, celebrating her 25 years with the club

Donna Watson Reception, Carina Leagues Club

systems and we are often the first to trial and introduce the latest in club tech.

What’s one favourite memory you have at working at the club?

There’s so many to choose from. We have a long-time member who everyone

adores. She turned 105 recently. Every year when she comes in for her birthday, we make a big deal and spoil her with a cake and decorations. She loves it. Fills the heart.

What do you consider to be your greatest achievement at Carina Leagues Club?

Very simply the relationships I have fostered and nurtured with our members and staff. I get great satisfaction in putting a smile on people’s faces.

How do you like to spend your time outside of work?

I enjoy gardening, reading true crime and thrillers. Spending time with friends

and family, especially my two teenage children who are genuinely good humans.

What advice would you give to Donna starting out at Carina Leagues Club 25 years ago?

Take pride in your work, even the little things that seem inconsequential.

Treat everyone equally and with kindness.

Smile more, worry less. Positivity is infectious and happiness is a choice.

66 / Club Management

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