Club Management Winter 2025

Big screens, bold sips, and bites worth cheering for

This season, our Super Saturday coverage means more exclusively live games that local TV simply can’t match. That’s because Fox Footy is the home of live AFL every Saturday during the regular season – and still the only place to catch every game of every round live.

Requires internet connection. Foxtel licensed venues customers only. Requires Business iQ satellite connection and compatible 4K TV/equipment. Where multiple content formats (HD & 4K) or multiple distribution sources are playing out in a single zone of your venue, there may be audio-visual synchronisation lags. Foxtel is used under licence by Foxtel Management Pty Ltd

Signing in

Clubs are chasing atmosphere and impact this winter, creating spaces that look as good as they feel.

THERE’S SOMETHING ELECTRIC about a great sports bar: the energy, the screens, the shared celebration of a win or collective groan of a near miss. More and more, clubs are leaning into that buzz, borrowing from the American playbook to reimagine what these spaces can be – and it’s working. Today’s sports bars are more like self-contained venues, complete with their own managers, menus, and identities, all designed to draw in a younger, more social crowd.

This evolution isn’t just about serving craft beers and stacked burgers (though those certainly help); it’s about creating spaces that feel lively, modern and yes, Insta-worthy. Clubs are tuning into the tastes of a generation that want more; they want delicious shareable snack-size bites and creative cocktails to match an immersive sports viewing experience. And we’re seeing real creativity in how these venues are catering to the demand for more casual dining. This issue, we take a close look at what’s driving these changes, and how it’s helping clubs win over more members.

We also turn the spotlight on staffing, arguably the sector’s biggest challenge and greatest

opportunity. We explore strategies around training and retention, and share one powerful story about inclusive employment. Little may realise but many Australians with Down syndrome earn just $3 per hour, but one club employee is helping to shift that narrative, proving the industry’s potential to lead with fairness and purpose.

Finally, as a proud media partner of the Australasian Gaming Expo (AGE) 2025, we’re excited to offer readers a preview of what’s to come at this year’s event. This long-standing partnership is all about keeping you informed with exhibitor previews and everything you need to know ahead of the event. Whether you’re rethinking your gaming floor or planning your next tech investment, AGE 2025 promises to be a futurefocused showcase you won’t want to miss.

Signing out.

Aimee

Editor, Club Management aimee@intermedia.com.au 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

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

Editor: Aimee Chanthadavong aimee@intermedia.com.au

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 Webb-Smith kea@intermedia.com.au

Production Manager: Jacqui Cooper jacqui@intermedia.com.au

Today’s sports bars are more like selfcontained venues, complete with their own managers, menus, and identities.

Cover image: Buffs Club Mt Isa Photography: Scott Burrows Photography

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

ONE TOUCH AUTO BLENDER

TRANSFORM THE WAY YOU BLEND

Step into the future of blending with the Kuvings CB1000 Commercial blender. This sleek and powerful blender is not just your average kitchen appliance—it's a gamechanger for commercial businesses perfect for premium cafés, juice bars, and health-focused businesses that want to deliver the freshest, highest-quality drinks.

One Touch Blending

Features one-touch auto blending, pre-set menu options, and powerful commercial performance to create exceptionally smooth, nutrient-rich blends.

See The Difference

Traditional blenders pull air into the jug as the ingredients are blended.

The CB1000 removes all the air from the jug before the ingredients are blended, delivering drinks that last longer, taste fresher, and contain less foam and separation.

Engineered for peak performance and continuous commercial use.

Winter 2025

Regulars

10 / News Briefs: Club news from across the country.

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

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

24 / On The Big Screen: The sporting fixtures that will make visitors flock to your sports bars.

94 / Q&A:

Ingleburn RSL Club’s Vicky Pizarro celebrates her 35th work anniversary with a walk down memory lane.

Features

26 / CEO Profile:

Mingara Group CEO Paul Barnett reflects on his time in the top job ahead of his retirement next year.

30 / AGE Preview:

A sneak peek into what to expect at the premier event showcasing the latest in gaming, hospitality, and technology.

38 / Sports Bar Essentials: How clubs are turning up the game-day wow factor.

Food And Beverage

52 / Bar Snacks and Drinks: Tapas-style dishes and fun cocktails are winning over patrons after more than the usual bistro fare.

58 / Sweet Treats:

As ingredient costs climb, kitchens are getting crafty with creating their sweet fixes.

64 / Chef Profile:

She might only be 25, but Sarah Jones from the South Australian Jockey Club is already making her mark.

68 / Staffing and Training:

The strategies clubs are adopting to keep their teams engaged.

In Focus

74 / Inclusive Employment:

How one club employee is pushing to change the $3 hourly wage for Australians with Down syndrome.

Redevelopment

76 / The Pillars:

An exclusive look inside Australia’s newest private club.

82 / Ingleburn Bowling Club:

The $15 million upgrade that turned a date space into a contemporary showpiece.

Awards

90 / Clubs QLD:

Queensland’s top clubs celebrated at the 2025 Keno & Clubs Queensland Awards for Excellence.

Mounties Group raises children’s hospice donation pledge

MOUNTIES GROUP HAS significantly increased its financial support to build the only children’s hospice in Western Sydney, boosting its contribution from $3 million to $13 million over 10 years via the Sydney Children’s Hospitals Foundation (SCHF).

The initial $3 million donation, committed through Mounties Care – a subsidiary of Mounties Group – to the GIANTS Foundation, is now part of a larger $13 million philanthropic pledge. This makes it the largest donation to children’s health in NSW history by a registered club.

The NSW government has also announced a $20 million contribution towards the build, taking the total confirmed funding to more than $33 million. This exceeds the $30 million target initially set by Mounties Care to bring the hospice project to life, and represents the largest single gift SCHF has ever received. The facility is also being developed with the support of the

GWS GIANTS and the Sydney Children’s Hospital Network (SCHN).

“Mounties Group is so proud to continue its advocacy and support for Greater Western Sydney families with terminally ill children to access specialist paediatric palliative care in their local area,” Mounties Group CEO Dale Hunt said.

“Mounties Care Cottage will truly make a difference in these families’ lives by providing a peaceful environment where they can stay together as they go through these extremely difficult moments, close to the local creature comforts they love.”

The facility, to be built at The Children’s Hospital at Westmead, will realise the vision of Rio’s Legacy, which was founded by Karen and Ryan Fowler in honour of their son Rio James Fowler, who lost his life to terminal illness at just 18 months old.

Mounties Care Cottage will be the second children’s hospice in NSW, offering a home-

like environment where children can receive respite, symptom management, and end-oflife care.

While planning is still underway, Mounties Care Cottage will be inspired by Rio’s family’s experience at Bear Cottage in Manly. It will include recreational areas, gardens, quiet and communal spaces, playrooms, and a kitchen and dining area, as well as direct private access to nearby gardens and play areas.

“This is an incredibly important project for Western Sydney, which will provide a crucial support for children and their families from the local area, and beyond,” NSW Minister for Health Ryan Park said.

“Mounties Care Cottage in western Sydney will be an important part of this service network for children and families, offering increased choice for families across the state during what will be a very difficult time in their lives.”

Green light for Campbelltown Catholic Club’s seniors living plan

CAMPBELLTOWN CATHOLIC CLUB has received development approval from the local council to build its seniors living development.

The multi-million-dollar project, Siquilla Retirement Residences, will see just over 90 apartments built next door to the club, offering independent living options for over-60s.

CEO Michael Lavorato said the development is the latest step in the club’s broader diversification strategy. Since the early 2000s, the club has been expanding – first with its Aquafit leisure centre, followed by the development of its Rydges otel and The Cube entertainment centre.

According to Lavorato, the club has already reduced its reliance on gaming, with more than half of its revenue now coming from diversified sources.

“We started planning [the seniors living development] in October 2022, so in the scheme of things for something so significant, it’s been a fairly short planning cycle,” he said.

“We identified seniors living as our next stage of our diversification strategy ... we’re really excited about the plans of delivering a housing solution to Campbelltown.

Lavorato highlighted the importance of diversifying in the current operating environment.

“Everybody’s got their eyes wide open to the incoming challenges around account-based gaming, facial recognition, and the general scrutiny of our industry from Austrac,” he said.

But Lavorato said he can’t take any credit for the idea, pointing out it was inspired by Dee Why RSL’s model, which has been operating a retirement village for nearly 20 years.

“This one we can’t take credit for this at all. We’re following in the well-trod footsteps of Grant Easterby at Dee Why RSL, who modelled this business approach of a retirement village there that’s coming up to almost 20 years. It’s easy to follow in successful people’s footsteps.”

Time to give back

But the project isn’t just about business resilience. Lavorato said the club sees Siquilla as a way to give back to its ageing community. The strong response from members at a recent information session confirmed for Lavorato that the club was on the right path.

“We had 242 responses, representing about 168 potential parties, and most of them said they were ready to make the move – some ready anywhere between one to three years,” he said.

Beyond the numbers, Lavorato said that following an information session with members, two powerful themes emerged in the feedback and surveys: trust and connection to place.

“What we drew out of that information session is the trust members have in the club and brand, and that we can deliver what we promised,” he said.

“There’s a bit of negativity around housing, aged care and retirement living, but what really emerged, especially in the survey we asked them to complete, was that it’s a scary investment. In a lot of cases, it’s people’s last real estate decision.

“But they know the location. It’s right in the middle of our cultural precinct, close to the park, the art centre, shopping, transport, doctors they know, and even the hairdresser they’re comfortable with. There are a lot of reasons it ticked all the boxes from their point of view.”

Designed by Studio SC, with branding and sales strategy being developed by Brand Partners, the project will next move into the construction tender phase. The club hopes to begin a sales campaign in the second half of 2025, with soil turning expected in early 2026 and the first residents moving in by late 2027.

“It’s a very exciting next chapter in the history of the club,” Lavorato said.

Render of new seniors living complex designed by Studio SC.

Add chef quality flavour to your menu

Fresh chilled Rich Tartare Sauce to elevate any seafood dish.

Visible fresh ingredients and flavour profile of gherkins, capers and herbs on a rich and creamy base.

ORDER YOUR FREE SAMPLES TODAY

Herb crusted Barramundi served with Rich Tartare Sauce

Nerang RSL board member honoured with community award

NERANG RSL COMMITTEE member Catherine Plessey has been named the 2025 Meaghan Scanlon Women in the Community Award winner for her outstanding grassroots work.

Presented during Women’s Week, the award recognises women who go above and beyond to strengthen their local communities, and for Plessey, it’s a deeply meaningful milestone that reflects her lifelong commitment to service, empathy and human connection.

“I have a life motto that ‘kindness makes the world go around’,” she said.

“I’m a very empathetic person, and have always gravitated towards roles that allow me to be heavily involved in the community – personally and professionally.”

After returning to the Gold Coast in 2019 following two decades of Army postings around the world, Plessey walked into Nerang RSL and instantly felt a connection.

“The day I first stepped into my local community club, Nerang RSL, I just thought, ‘Wow, this is my place.’ I felt safe and welcomed. It just had that feeling, and it still does today.”

Since joining the Nerang RSL board in 2021, Plessey has focused her efforts on connecting with local women and grassroots groups, helping to drive support and visibility for their work.

“For me it’s about finding a niche that allows me to make an impact,” she said.

“I’m not on the board to sit around at a table once a fortnight, I’m there to get out and about with the community.”

One of the key programs she helps deliver is Nerang RSL’s annual Community Funding Round, which provides financial and in-kind support to a wide range of local initiatives.

“From grassroots sport to local wellbeing groups—every initiative we support is a step toward a stronger, more connected Nerang community,” she said.

“It’s always incredibly rewarding to allocate these alongside Nerang RSL’s Committee.”

One of the groups she continues to champion is the Women’s Cancer Support Haven, a support hub founded by a cancer survivor to help others going through treatment.

With support from Nerang RSL, the group has been able to purchase specialised equipment, including specific cooling gloves that help ease the side effects of chemotherapy.

“They just do a marvellous job,” she said.

Through it all, Plessey remains focused on what matters most: connection, kindness, and creating a place where people feel seen.

“Connecting with local women is something I’m most passionate about, and my role on the Nerang RSL Committee has opened so many doors to the wonderful groups doing exceptional things for our local community. This exposure has really helped me to promote and engage with their ongoing needs. It’s incredibly fulfilling.”

Hospitality credit demand drops as insolvencies rise in Q1 2025

HOSPITALITY CREDIT DEMAND experienced a severe downturn in Q1 2025, more than any other sector, according to Equifax’s quarterly commercial insights for March 2025.

Credit demand dropped by 17 per cent, while insolvencies rose by 32 per cent.

“This industry relies heavily on discretionary income, and with 56 per cent of Aussies cooking at home more often, it’s no surprise that businesses are cutting costs instead of investing,” Equifax commercial and property services general manager, Scott Mason, said.

Mason noted that hospitality had the largest reduction in commercial credit demand in Q1, when compared to other key industries.

“This drop in demand was evident among businesses of all sizes, but larger businesses reduced far more dramatically – down 26 per cent yearon-year compared to only a 10 per cent drop in demand among SMEs,” he said.

Pressure is being felt across industries in both larger businesses and SMEs – the result of long-term high interest rates and increased market unpredictability, according to Equifax.

The most recent Equifax Australian Scorecard data showed 56 per cent of Australian consumers report cooking at home to save money more often than 12 months ago.

“This is the sector that relies most heavily on consumers’ disposable income, which has significantly eroded,” Mason said.

“The reduced demand in credit within the hospitality sector suggests that these businesses are focusing on efficiency gains through cost cutting, rather than taking on credit to fund investment and expansion.”

Border Force targets hospitality sector in migrant worker exploitation crackdown

THE AUSTRALIAN BORDER Force (ABF) has launched a six-month national operation targeting the hospitality industry over exploitation and abuse of migrant workers.

The Department of Home Affairs’ Sponsor Monitoring Unit (SMU) will visit more than 100 hospitality venues across all states and territories, including many regional locations that have not previously been subject to compliance checks.

So far, more than 50 businesses have faced unannounced inspections, with suspected exploitation identified at over 30 of them. Investigations are now underway into allegations of underpayment, unlawful deductions, and excessive working hours.

“Migrant workers have the same work conditions, rights and protections as

Australian citizens. Yet we know some employers are tempted to illegally demand money from, or under pay migrant workers in violation of sponsorship obligations,” SMU national superintendent Jason Boyd said.

“We are sending an abundantly clear message to employers that Australia will not tolerate exploitation of vulnerable migrant workers or the visa system.”

New rules, new power

It comes as new rules and tougher penalties were introduced on 1 July 2024 to deter employers from using a person’s immigration status to exploit them in the workplace.

Boyd said with these new compliance powers in place, SMU officers will meet with employers and migrant workers to closely inspect sponsorship arrangements.

“A special focus of our operation is ensuring employers are not financially abusing migrant workers by charging back costs of their sponsorship,” he said.

Boyd added this operation will help ensure sponsorship compliance, protect rights of migrant workers, and remind employers of their obligations.

“This is one of the biggest nationally coordinated SMU operations I’ve been involved in,” he said.

“These new powers really give us an enhanced range of options now to deal with those doing the wrong thing and to protect vulnerable workers.”

Those caught doing the wrong thing could face heavy penalties including infringements, civil prosecution, or being publicly declared a “prohibited employer”.

Coledale RSL hits new high

Through sheer hard work and a dedicated group of volunteers, Coledale RSL has never been more popular two years on since reopening its doors.

COLEDALE RSL IN the NSW South Coast has hit a major milestone, growing to 3,000 members just two years after reopening, and has also now secured its future with a new long-term lease.

Since reopening in April 2023, the onceshuttered site has rapidly earned a reputation as a go-to venue for live music and cultural events.

Club president Melissa Ellery said the club’s resurgence has been driven by a deliberate shift away from a gaming- and TAB-centric model in favour of a more inclusive, community-focused approach. While those traditional offerings remain, the club has deliberately invested in live music, family-friendly programming, and community events to broaden its appeal.

“It was known as a really old man’s RSL venue, and we had to make sure that not only those who’ve been part of the community for a long time feel welcome, but also new people coming in,” she said.

“We wanted to make sure that women and

families with kids are welcome too. We’ve now got a melting pot of locals – those that have been here for 40 years or more – and then we have a whole new demographic that has come down from the city.”

Ellery said the first 12 months were about survival, with the focus now squarely on longterm viability. She highlighted how the club has received support from across the sector, including Bankstown Sports CEO Michael Clancy, who’s served as an unofficial mentor, and ClubsNSW CEO Rebecca Riant.

Coledale RSL also secured a $55,000 grant through the NSW government’s 24-Hour Economy program, helping to fund new acoustic windows, a sound system, and a dedicated marketing resource.

“We had this vision of wanting to put music on because when we first opened our doors, it was the musicians that came and helped us. A lot of them played for free for months. They always gave us a phone call saying, ‘I’m going to come

down and do a set for you to help you keep your doors open’, and that really worked,” Ellery said.

“We have just continued to grow that.”

The club now offers live bands on Saturday nights, acoustic sets on Sundays, and regular open mic events. It also hosted its first music festival, Coalchella, last year, and has become a regular stop for touring acts such as Pete McCredie from The McCredie Brothers.

Meanwhile, volunteer support has only increased. A tick box on the membership form invites locals to get involved, and the club now counts more than 100 active volunteers. Among the most dedicated is 88-year-old Noel, affectionately known as Rooster, who still mows the club’s lawns.

“We were always concerned our time would run out and we would lose volunteers and people would lose interest, and that hasn’t happened – it’s been the opposite,” Ellery said.

The club’s transformation has attracted widespread recognition. Coledale RSL was named Volunteer Club of the Year in the NSW Volunteer Awards and also handed a special judges award at 2024 ClubsNSW Clubs and Community Awards.

Next on the agenda is food. The club has launched an open tender for a new food operator and is positioning itself as a dining destination to match its cultural offering.

The club was the recipient of a special judges award at 2024 ClubsNSW Clubs and Community Awards.

A packed crowd filled the club for its inaugural music festival, Coalchella, last year.

The Foyer

Brand news and promotions

Enhance pest management with Digital Halo

Leading global pest control manufacturer and supplier, Pelsis Group, has launched the Digital Halo, an advanced AI-powered monitoring system designed to help catering and hospitality venues proactively prevent and control flying insect infestations.

Digital Halo uses Pelsis’ proprietary digital technology to detect, track, and analyse insect activity 24/7. With the ability to set custom thresholds for insect catch rates and glue board capacity, users receive instant notifications when action is required, allowing them to address potential issues before they escalate.

All data is reported in real time through the Pelsis Digital app or web portal, offering a flexible and intuitive interface. Users can adjust reporting frequency and customise alerts, ensuring tailored monitoring that meets the specific needs of their facility.

By providing automated trend analysis and actionable insights, the Digital Halo optimises pest management strategies, reduces downtime, and supports compliance with hygiene regulations. Find your nearest distributor via www.pelsis.com

Epson’s new label printing solutions

NEOZ celebrates 40 years of innovation in cordless lighting design

NEOZ, the Australian design house behind some of the world’s most inspired cordless table lamps, celebrates 40 years of lighting hospitality in 2025. Known for its award-winning lighting design and partnerships with leading architects, chefs, and hotel groups, NEOZ has earned a reputation for innovative table lighting that enhances some of the most respected venues in the world.

“We’re a small team of specialists, and we’ve built a global reputation by focusing on one thing—exceptional cordless lighting for hospitality,” says CEO Jon Hemming.

“Over the years we have worked closely with our clients and the design community to create lamps that perform flawlessly, last for years, and look beautiful in any setting.”

The studio’s collections are chosen not only for their aesthetic appeal, but also for their intuitive functions, light control settings, durability and long battery life, all of which support seamless day-tonight service. Designed to be handled, moved, and admired, each piece is crafted to withstand the realities of high-end hospitality without compromising on elegance.

Over four decades, NEOZ has collaborated with hospitality leaders including Neil Perry, Heston Blumenthal, Peter Gilmore, and Josh Niland.

For more information: www.neoz.com

Epson has launched some key professional label printing solutions ideal for hospitality operations. First up is the Epson ColorWorks C-4010 which enables users to dramatically reduce label costs, increase operational efficiencies and quickly produce high-quality colour labels.

The ColorWorks CW-C4010 is designed for on-demand colour label printing for a variety of applications and environments. Specifically designed as a colour upgrade to black-and-white thermal transfer printers, the ColorWorks CW-C4010 delivers on-demand, colour labels with ease. It also eliminates the need to preprint with speeds up to 100mm per second. The printer is easy to operate, dust and water resistant for high-duty cycle environments with colour LCD screen, automatic Nozzle Verification Technology.

Epson’s unique TM-L100, which has been engineered for use with a wide range of devices in virtually any industry such as hospitality and retail, provides the most flexible connectivity options yet.

For businesses that are supplying online orders or pick-up in store, curbside pickup, delivery or cup and item labelling, the Epson TM-L100 helps keeps business moving.

The TM-L100 can also be dynamically shared with PC-POS terminals, mobile devices and cloud servers at the same time. It also features the ability to provide a reliable wired network connection to a mobile device through USB network-tethering. For more information on these printing solutions, visit www.epson.com.au

MiClub expands with MiMembership

MiClub presents MiMembership, an innovative hosted membership administration software package designed specifically for subscription-based clubs, organisations and interest groups.

Founded in 2000, MiClub is well known nationally as Australia’s most trusted provider of golf management systems. Since the launch of MiMembership in 2022 the membership management system has increasingly expanded from the company’s core golf club market to a variety of different sporting and general interest membership organisations and private clubs.

In addition to an extensive range of core functionality, MiMembership also supports a wide range of third-party system integrations including point of sale, general ledger, guest check-in, online payment gateway, direct debit, gaming and communication platforms.

Backed by MiClub’s renowned local support, MiMembership is the perfect membership management platform for any club operating a subscription-based membership model.

For more information on MiMembership contact sales@ miclub.com.au or visit www.mimembership.com.au

Optimising car park assets with Park Agility

The customer experience begins at the car park entrance and for busy clubs, optimising parking is critical.

Park Agility’s solutions use the latest technologies to improve customer experience plus help to manage staff parking and overstays. Wayfinding signs first show areas with bay availability. Parking guidance bay indicators illuminate to indicate bay availability, allowing drivers to quickly locate an available parking spot within an area or level. The system can also track the time a vehicle enters and exits a bay, allowing the sending of overstay alerts. Adding Licence Plate Recognition capabilities together with a staff white list can support behaviour management.

A seamless car park experience encourages loyalty, and an optimised parking asset contributes to bottom line results. Using technology to effectively manage both is a win-win for club managers and their members. Talk to the Park Agility team today for a customised solution for your car park. www.parkagility.com

Australian Garlic Bread Co. unveils new 7-inch varieties

Tip Top Foodservice, the bakery leader behind the renowned Australian Garlic Bread Co. brand, is proud to announce the launch of its newest additions: the 7” Garlic Bread Sub and the 7” Garlic Bread Catering Loaf.

These new products are designed to meet the market’s evolving demand for cost-conscious options without compromising on taste or product integrity.

In today’s tightening market, foodservice operators are increasingly seeking solutions that offer both quality and value.

The new 7” garlic breads deliver consistent great taste, ease of preparation, and optimal packaging that supports efficient operations and minimises waste.

“Developing our new 7” garlic breads reinforces our commitment to delivering exceptional quality and value to our foodservice partners,” said Darren O’Brien, Bakery Innovation Manager at Tip Top Foodservice. “We’ve taken the trusted recipe and flavour profile of Australian Garlic Bread Co. and enhanced it with convenient, industry-friendly packaging that makes serving effortless—simply thaw, heat, serve —while maximising product integrity.”

The new Australian Garlic Bread Co. 7” Garlic Bread Sub and 7” Garlic Bread Catering Loaf are available now through foodservice distributors nationwide.

For further details, visit www.tiptop-foodservice.com.au or contact your local distributor.

The Bar

Drinks news and promotions

De Bortoli adds bistro-ready reds to One

Line range

In 2024 De Bortoli proudly introduced One Line, a new wine range that embodies the rich winemaking history of Rutherglen and showcasing the region’s prowess for fresh, European varietals like Fiano and Pinot Grigio.

The journey continues this year with the introduction of One Line reds like Sangiovese and Tempranillo, expanding the range and further exploring the diversity of Rutherglen’s winemaking potential.

The One Line Tempranillo is a dry red, deep and dark with vibrant red hues. The nose is of crushed red fruits and dark berries, cherry compote and spice. Mouth-filling grainy tannins alongside subtle tobacco and well integrated oak.

The One Line Sangiovese is a great red to accompany a bistro meal of pizza or pasta, or pre-dinner nibbles like bruschetta. Vibrant red colour with brick red hues. Aromas of red berries, cherries and spice, with nuances of dried herbs. This elegant Sangiovese has balanced cherry and strawberry varietal characters, with integrated oak supported by mouth coating powdery tannins. The wine has a quaffable savoury finish. www.debortoli.com.au

Real McCoy launches in Australia’s fast-growing flavoured whiskey category

Kurio: A new-age, accessible Tasmanian whisky

Crafted for the whisky-curious, Kurio is exciting for the traditional drinker yet accessible to those discovering whisky for the first time. It balances a flavour-forward approach with the craftsmanship you’d expect from a heritage Tasmanian distillery.

The brainchild of Lark’s Master Distiller Chris Thomson, Kurio represents the next evolution of Tasmanian distilling – a celebration of the island’s unique ingredients and pioneering spirit.

With a flavour profile expressed as ‘Crimson Jam’, Kurio is a carefully curated blend of single malts finished in Tasmanian cherry and sparkling wine-seasoned casks – resulting in a rich, full-bodied whisky unlike anything else.

“We wanted to push the limits of flavour with Kurio,” said Chris Thomson. “Tasmanian ingredients are incredible, and the way we create as Islanders is unique. Kurio is a celebration of both – whisky for people who, like us, crave exciting and intriguing flavour experiences.”

Ready for highballs or sipping straight, Kurio is aimed at newto-whisky drinkers that are looking for easy-going, shareable spirits that are big on flexibility and flavour. Available via www.spiritsplatform.com.au

VOK Beverages is thrilled to announce Real McCoy, a disruptive new flavoured whiskey liqueur designed to meet the evolving tastes of modern whiskey consumers and capitalise on surging demand in Australia’s premium spirits market.

As the flavoured whiskey category accelerates — growing at 3 per cent year-on-year and led by significant double-digit growth from global players — Real McCoy is uniquely positioned to drive momentum with a bold identity, innovative flavour profiles, and multi-format versatility. It targets the emerging generation of drinkers seeking flavour-led experiences and premium, story-driven brands.

“Flavoured whiskey is no longer a trend — it’s an established, fast-growing category with enormous commercial potential,” said Johann Einarson, brand manager at VOK Beverages.

Real McCoy debuts with two distinctive flavour expressions, Salted Caramel and Buttered Popcorn. Equally suited to cocktails, chilled shots, or straight pours — Real McCoy offers maximum flexibility across occasions. www.vok.com.au

Carlton Dry gets a rebrand

One of Australia’s most popular beers has rolled out a fresh visual brand identity. Carlton Dry is targeting a wider audience with the refresh while aiming to offer drinkers more opportunities to moderate with its 3.5 per cent offering.

Carlton-Asahi Beverages marketing manager, Jessica Johnson, said the branding paves the way for growth.

“The strategic decisions behind Co -Partnership’s work have given us not only a modern expression of Carlton Dry’s crisp, ultra smooth refreshment, but also the brand tools for a future of growth.”

Many of the brand elements have been retained, such as the horse head and typography while others have been refined to retain brand recognition and inject fresh energy, according to Co-Partnership.

www.cub.com.au

Proof Drinks to distribute Finlandia in Australia

A new partnership between Finlandia and Proof Drinks Australia will see the company exclusively distribute the vodka in Australia.

Proof Drinks UK already distributes Finlandia, but the local deal will add to the Australian company’s stable of brands such as Monnet Cognac, Sunshine & Sons Gin and Cut Rum.

Proof Drinks Australia MD, Drew Doty, said the partnership will continue to bring one of the world’s most iconic and premium vodka brands to Australian consumers.

“We are thrilled to be entering into this exciting partnership with Finlandia vodka, a brand that represents the perfect balance of quality and heritage,” Doty said.

“With its unparalleled taste and premium reputation, we are confident that Finlandia will continue to be a favourite among Australian vodka drinkers.”

Finlandia Vodka is crafted with pure glacial water and six-row barley in Finland and currently has annual production volumes of 2.7 million cases globally. www.proofdrinks.com.au

Coopers Dark Ale now in a can

Coopers has announced its fan-favourite Dark Ale will now be available in a can, responding to calls from beer lovers across the country. The dark brew has only ever been sold in bottles and kegs; however, for a limited time, Coopers Dark Ale will be available nationwide in a brown 375ml can. It is the last remaining beer within the permanent portfolio of Australia’s largest independent family-owned brewery to be packaged in a can format.

Just like its Coopers ale cousins, the Dark Ale is made with all malt, and naturally conditioned in the can, bottle or keg.

The roasted and crystal malts in Coopers Dark Ale produce a deep amber brew, with tasting notes describing a rich, full-bodied flavour which delivers a generous mouthfeel with sufficient hop bitterness for a well-balanced smooth finish.

www.coopers.com.au

On The Big Screen

Fixtures and matches that will pack out your sports bars

A new era of footy magic

The NRLW’s first-ever Magic Round lands at McDonald Jones Stadium in Newcastle, and it’s set to be a landmark moment for the women’s game. Across two action-packed days, all 12 teams will take the field, bringing fans the same carnival atmosphere and wall-to-wall footy that’s made the men’s Magic Round such a hit. Expect fast-paced matches and a celebration of women’s sport at its finest. For clubs, it’s the perfect chance tap into growing NRLW momentum, and offer footy fans a front-row seat to this exciting new chapter in rugby league.

Catch it on Nine, Kayo Sports and Foxtel.

Game, set, match!

Nothing signals summer in the UK quite like Wimbledon, when the world’s best tennis players take to the immaculate grass courts of the All England Lawn Tennis and Croquet Club. Running from 30 June to 13 July, this two-week grand slam is a staple for sports fans. Defending champions Carlos Alcaraz and Barbora Krejcikova return to headline, with plenty of rising stars in pursuit. Between the on-court drama and the iconic strawberries and cream vibe, Wimbledon is perfect for themed promotions and long lunch screenings at your venue. Watch it on Nine and Stan Sport.

Future NBA stars take stage

With the 2025 NBA Finals now wrapped up, attention shifts to the future and the next generation of stars. It’s been a huge year for Aussies in the league, with Dyson Daniels named Most Improved Player and Josh Giddey finishing strong with the Chicago Bulls. Now, several young Australians from the NBA Global Academy and Centre of Excellence are eyeing their shot at the big time in this year’s draft. The Dallas Mavericks, fresh off winning the Draft Lottery for the first time, is tipped to take six-foot-nine forward Cooper Flagg. Tune in on Kayo Sports and Disney+ on 26 & 27 June.

Women’s rugby history in the making

Kicking off in England, this year’s Women’s Rugby World Cup is firmly on course to be the biggest in history. Across 32 matches, 22 match officials from 12 nations, including the four most-capped female referees in test history, will take charge. With top-tier international clashes and growing global attention, it’s a great chance for clubs to showcase the action, attract rugby fans, and celebrate the rise of women’s sport on the world stage. Catch the action on Nine and Stan Sport.

Blues versus Maroons’ final showdown

Game three of the State of Origin series lands at Accor Stadium on 9 July, and whether it’s a decider or a dead rubber, it’s always a blockbuster. New South Wales Blues will be chasing back-to-back series win after last year’s historic triumph, which marked their first series-deciding victory in Queensland since 2005. Could the Blues do it again on home turf? Fire up the big screen, prep the specials, and get ready for one of footy’s biggest nights. Watch it on Nine.

Cycling’s great test returns

The 112th edition of the Tour de France kicks off in Lille on 5 July, launching 21 thrilling stages across flat sprints, hilly rides, and gruelling mountain climbs, including five summit finishes. It’s not just about the competition; fans can also soak in the stunning scenery as the peloton weaves through the French countryside. The world’s top riders return, with 2024 winner Tadej Pogačar facing fierce rivals like Jonas Vingegaard, Remco Evenepoel, and Primož Roglič Watch it on SBS.

Passing the baton

Paul Barnett reflects on more than two decades at the helm of Mingara Leisure Group.

AFTER 22 YEARS as CEO of Mingara Leisure Group, Paul Barnett will be stepping down in January 2026 on his terms – and with his legacy firmly in place.

“I’m very happy to be in charge of my own destiny, as this luxury is not always afforded to CEOs, particularly in the clubs industry,” Barnett tells Club Management

The group’s longest-serving chief announced his retirement at the end of March, with a carefully planned leadership transition now well underway. It’s the culmination of a succession strategy that began over two years ago.

“We put this plan in place and formalised it with the Board back in February 2023. We’ve been waiting for the appropriate time to make the announcement public so that our team internally didn’t think that things were changing without being told – and without making it sound like it’s the world’s longest retirement,” he said.

The group’s current chief operating officer

Grant Gladman will succeed Barnett, and will step into the top job on 1 February, 2026. In turn, Mingara Recreation Club general manager Daniel Pinkstone will be appointed chief operating officer, while operations manager Sarah Ferman, will move into Pinkstone’s general manager role.

“What I’m probably really proud of is the fact that we’ve been able to put in place a really strong succession plan and then lead into it with plenty of time to transition so that there’s no major hiccups,” Barnett said.

“There’s no change to our culture. There’s no risk of somebody coming in and upsetting what we’ve put in place for many, many years.”

A legacy of growth and grit

Under Barnett’s tenure, Mingara’s net assets have grown from $45 million to more than $135 million, reflecting the organisation’s significant expansion from one registered club with 160 team members to five clubs with 500 staff.

Paul Barnett at the OZ

Most recently, the group opened a new four-star, 86-room hotel, Encore by Mingara, and completed the long-awaited rebuild of The Greens, The Entrance. But rebuilding the bowling club was never part of the plan, Barnett admitted. Mingara had only amalgamated with The Greens when the clubhouse was devastated by an electrical fire in March 2020.

“There were hurdles every time we turned around,” Barnett said.

“But through the dogged determination of the team, the architects and specialists, we were able to get there in the end. We made a commitment to the members of The Greens a long time ago, and we’ve finally been able to deliver it.”

Barnett’s own start in the club industry came through an unusual path, via the NSW government. After landing a role with the Liquor Administration Board (now Liquor and Gaming NSW), he quickly gravitated toward gaming.

“It was all pubs, clubs, restaurants, bottle shops – anything with a liquor licence – but gaming particularly drew me in. That’s where I discovered I had a passion for it, and a bit of a knack.”

From there, he climbed the ranks, with stints at Castle Hill RSL and Parramatta Leagues Club before being headhunted by a hotel management

group and eventually landing at Mingara in 1998, where he held roles including operations manager and assistant general manager. A planned internal succession saw him step into the CEO role in December 2002.

“People say, ‘Gee, you’re lucky’. Yes, I’ve been fortunate, but I’ve worked really, really hard,” he said.

“I’ve done my share of weekend work, overnight shifts moving gaming floors around, long days, and long stints away from the family. You know how people say they remember where they were during New Year’s in 2000, I know where I was – I was here waiting for the Y2K bug to hit.”

What’s kept him at Mingara all these years?

“I love what we do as a club. I love the people I’ve been able to work with. We’re a proud community organisation, like a lot of clubs, but I’m particularly proud of what we do.

“I’m very passionate about the people I have had the good fortune to work with.”

Looking back, he said he’s most proud of Mingara’s role in rescuing those smaller clubs from the brink of collapse, including The Greens, The Entrance; The Westport Club; Lantern Club; and Springwood Sports Club.

“We’ve got three aspects some people don’t agree with, and that’s alcohol, smoking on-site, and gambling. Because of those, we’ll always be under pressure.”

Encore by Mingara is a $24m hotel development that has been three decades in the making.

CEO PROFILE / Paul Barnett

“I don’t want to be the footballer that plays one season too many. I want to go out while I’m fit and well enough to enjoy my retirement.”

“The clubs we amalgamated with were down on their knees. We were able to save those clubs, save those jobs, and save those community facilities for all those local members and residents.”

He’s also proud of his 13-year contribution as a director of ClubsNSW.

“We had a couple of negative periods, and we had to fight really hard and battle various parties, but we also achieved a lot of positive things. I think I’ve not only contributed to our club group, but also to the whole industry.”

During his years, Barnett has witnessed a lot of change, particularly in gaming and regulation.

“Our industry is, and always has been, evolving. We’re always under constant threat because we’ve got three aspects some people don’t agree with, and that’s alcohol, smoking onsite, and gambling. Because of those, we’ll always be under pressure.

“I think the changes brought in by a Labor government a long time ago made the industry really sharpen its focus and become a lot more professional. That’s when the larger clubs really started to dominate the industry, because the then-government made us particularly commercial in our outlook. It was one of those defining moments.

“Some of the changes to gaming over the years have been relentless and they just keep coming. Some of those have significantly changed how we look as clubs, how we look at ourselves, and how we fit into the broader community. There’s been lots of shifts and no end in sight – the shifts are still happening.”

On to the next chapter

Despite the challenges, Barnett is optimistic about the industry’s future, especially if the next generation of leaders focuses on people. His advice to them is to keep learning and to be open.

“Always focus on the big picture of what your club is trying to do. What’s your vision? What are your real objectives? And develop your leadership skills, because how you treat people is probably the most important thing.”

Barnett, who will be 61 when he retires, said it’s simply the right time to step back.

“I don’t want to be the footballer that plays one season too many, or the boxer that has one fight too many. I want to go out while I’m fit and well enough to enjoy my retirement.

“I’m in a position where I’m fortunate enough to be able to afford it. I’ve said for a long time at work that everybody’s time comes, and I feel now is the right time to go and do other things – to spend time with my wife and my kids and grandkids; to do a lot more travelling; to hook up the caravan and go, without the pressure of constantly thinking about running five clubs and 500 people, liquor licensing laws, and responsible gambling.

“There’s always going to be something to be thinking about. I’m looking forward to not thinking about it all the time.”

Besides spending more time with the family time, what’s next?

“I’m open to a couple of non-executive director roles,” Barnett said.

“But I’m also keen to do some really simple local charity work and help out one or two organisations on a regular basis – whether it’s Meals on Wheels or the Salvation Army – just something grassroots where I can be involved.”

And in the meantime? “I’ll be working hard on spending as much time as I can with all the people across our organisation to reassure them, help guide them, and pass on as much wisdom that I might have rattling around in my head.”

Potato bun 4.5"

Super soft, savoury taste

Distributor (9108)

Direct (2012)

Distributor (9141)

Direct (3009) gourmet BUN 4.5"

Soft white, seeded & glazed

Direct (2011) MILK Style BUN 4.5" Slightly sweet flavour & glazed

Distributor (9142)

Direct (3010)

brioche style bun 4.5"

Sweet buttery taste & glazed

Distributor (9295)

Innovation and insight across the gaming floor

Uncover the latest in gaming, hospitality, and technology advancement at the Australasian Gaming Expo (AGE) 2025.

THE AUSTRALASIAN GAMING Expo

(AGE) returns to ICC Sydney from 12-14 August 2025, promising an immersive showcase of the latest in gaming, hospitality, and technology innovation. As the premier event for industry professionals across clubs, pubs, and gaming venues, AGE 2025 will again bring together hundreds of exhibitors and thousands of decision-makers for three dynamic days of connection, discovery, and insight.

Now in its 34th year, AGE continues to evolve as the gaming and hospitality sectors innovate at pace. The expo floor will host more than 200 exhibitors representing a diverse range of product and service categories. From gaming machines and wagering systems to security, payments, and venue design, AGE 2025 delivers an unmatched opportunity to explore the full spectrum of solutions for modern venues.

“Over the past 30-plus years, AGE has grown from a niche showcase into the largest event of its kind in the southern hemisphere,” Gaming Technologies Association CEO Jinesh Patel said.

“It’s become a vital annual meeting point for the entire industry, bringing clubs, pubs, hotels, manufacturers, tech providers, and service professionals together.”

Showcasing the latest tech

This year, a strong focus will be placed on technology-driven tools that streamline operations and enhance customer experiences. Exhibitors will showcase

advanced point-of-sale systems, player loyalty platforms, business intelligence software, and cashless payment solutions tailored to the unique needs of clubs and gaming venues.

“Technology is no longer just about backend systems. It’s about creating seamless, memorable guest experiences while streamlining service behind the scenes,” Patel said.

“From smarter POS and cashless solutions to digital ordering and datadriven decision-making, venues are adopting tools that improve speed, reduce costs, and personalise the customer journey. It’s about working smarter, not harder, and staying competitive in an increasingly experience-driven market.”

Entertainment and venue ambiance also remain key themes. Attendees can explore audio-visual systems, lighting design, and furnishings to elevate the overall guest experience. Meanwhile, kitchen equipment and food service innovations will cater to venues aiming to expand or diversify their F&B offerings, with a focus on energy efficiency, speed, and sustainability.

For venue managers seeking to improve safety compliance, surveillance, access control, and responsible gaming exhibitors will demonstrate the latest advancements. Environmental solutions, including waste management, eco-friendly packaging, and energy-saving devices, will also play a bigger role, reflecting the industry’s growing commitment to sustainable practices.

Conversations that count

Beyond the exhibition floor, AGE 2025 will offer a refreshed seminar program addressing leadership, future trends, regulation, and customer engagement. Attendees can gain insights from industry experts and thought leaders, ensuring they leave with practical takeaways to support their venue’s growth.

“These aren’t just talks,” Patel said.

“They’re timely conversations to help operators make informed decisions and adapt confidently in a fast-changing environment. It’s all about giving attendees real value and real perspective.”

Whether you’re looking to refresh your gaming floor, upgrade your venue’s technology, or simply stay ahead of industry trends, AGE 2025 is the place to be.

Register for AGE 2025

Dates: Tuesday 12 August to Thursday 14 August 2025

Location: Halls 1-4, ICC Sydney, Exhibition Building Register at: www.austgamingexpo.com

Exhibitor spotlight

Here’s a sneak peek at what some of the AGE 2025 exhibitors will be showcasing.

Airgene cares about the quality of your air

Maximise performance and minimise risk while meeting your insurance and compliance obligations with Airgene’s comprehensive range of HVAC and kitchen hygiene services. HACCP certified professionals, Airgene’s team enhances indoor air quality through expert advice, compliance cleaning, maintenance, and certification. Reduce fire risk and improve air quality with its specialised kitchen exhaust and duct cleaning. Airgene accesses hard-toreach areas to inspect, assess, clean and remediate to AS1851 standards, and provides annual certification to meet your council and insurance commitments.

Airgene provides:

• Kitchen exhaust compliance cleaning

• Air quality monitoring and remediation

• Mould and rust treatments

• HEPA filter advice, supply, and installation

Airgene is part of the Precise Air group of companies. They partner with club owners and managers across Australia to deliver sustainable solutions and services that optimise the performance of your HVAC, Fire and hygiene-linked assets.

Visit Airgene at Stand 538.

Boost in-venue engagement with VITEC

From live sports to jackpot alerts, promotions or venue-wide messaging, VITEC helps you captivate your guests and boost engagement across entertainment spaces, lounges, restaurants, sports bars, and more.

VITEC’S IPTV and digital signage platform is intuitive and scalable, allowing your team to manage content across any screen from any location. Whether you’re showcasing upcoming events, guiding guests with wayfinding, or running targeted promotions, everything is easy to create, schedule and control.

You can count on VITEC for a reliable, future-proof solution backed by dynamic technical support that understands the needs of your venue.

VITEC’s teams are here to ensure smooth operations at every step, with a commitment to long-term performance and customer satisfaction.

Already trusted by top venues across APAC, VITEC makes it easy to elevate guest experiences and drive revenue through smart screen communication.

Come see it in action – visit the team at Stand 475!

Compliance made easy with face recognition technologies

Clubs, casinos and other venues are trying to stay ahead of changing regulations for age verification, along with rules for self-excluded or banned patrons. Face recognition can help!

Generating real-time notifications, Cognitec’s FaceVACSVideoScan solution can detect known and underage persons within seconds, enable fast response times and intervention, and act as a deterrent for banned persons who consider entering again in the future.

Concurrently, the software helps to quickly check in members, VIPs and preregistered guests without looking at ID documents, eliminating long lines at entrances and providing swift, touch-free transactions.

Anonymous facial analysis generates people’s analytics, such as gender and age distribution, along with visit frequency and count of your patrons.

The German technology, supported by an Australian expert team located in Sydney, is used extensively by both the Australian government and commercial enterprises. Talk to the Cognitec team at Stand 670 about your security challenges and find a face recognition solution!

Everi’s fresh take on gaming

In addition to its latest FinTech innovations, the Australasian Gaming Expo 2025 will highlight Everi’s newly launched EGM, expansive game library, and upcoming releases. With its recent gaming debut in NSW and an imminent rollout across QLD and the rest of Australia, Everi is bringing a fresh and exciting approach to gaming, tailored for the local market.

Taking center stage at AGE Stand 460 is Dynasty Vue™, Everi’s signature cabinet for Australia. Designed with a unique custom display, Dynasty Vue enables game designers to craft mechanics typically found on portrait cabinets while maintaining the height and sightlines of a dual-screen setup — setting a new standard in cabinet innovation.

AGE 2025 will feature a lineup of engaging themes, including Fu Festiva™ & Mystic Scarab™ and Nian Nian You Yu Fortune™ & Pirates Fortune™, alongside Fire Lion™, a brand-new release set to ignite a frenzy when it launches later this year!

Mint Furniture unveils exclusive MGR partnership

With over 30 years of expertise, Mint is known for delivering highquality, custom furniture solutions. Now, Mint Furniture is excited to unveil its exclusive partnership with MGR Casino Chairs—bringing the latest in Italian craftsmanship to Australia. Elevate your gaming space with these premium, beautifully designed stools. Why Mint x MGR Gaming Stools?

• Italian Excellence - 100% made in Italy, crafted for elegance and performance

• Ultimate Comfort - ergonomic seating, plush padding, high-end finishes

• Boosted dwell times – next-level comfort keeps guests coming back for more

• Sophisticated Style - designs that elevate your venue’s atmosphere

• 7-year warranty – built to last with premium materials Be among the first to experience the difference—join us at Stand 323 for Mint x MGR’s official gaming stool launch at this year’s AGE!

Elevate your dining experience with BK Packaging

Introducing BK Packaging’s new White Airlaid Napkin Cutlery Pouch—a perfect blend of elegance and functionality.

Crafted from premium airlaid material, this innovative napkin pouch combines the softness of linen with the convenience of disposable service, offering a refined presentation for any setting. Ideal for restaurants, pubs, clubs, catering events and functions. The sleek, crisp white design adds a touch of sophistication to every table, complementing any décor or cutlery style. Pre-folded and ready to use, it streamlines service and improves guest satisfaction.

Whether you’re aiming for efficiency or elegance, the Airlaid Napkin Cutlery Pouch delivers both. Impress your guests with attention to detail and a cleaner, more professional presentation. Make the smart choice for your business—choose style, quality, and practicality with BK Packaging’s new White Airlaid Napkin Cutlery Pouch.

Find us at Stand 770.

Exhibitor spotlight

Backing Australia’s clubs, hotels and pubs

At Commercial Kitchen Company, we know what it takes to keep busy venues running at their best. Whether you’re operating a Pub, Hotel or Bowls, Golf, Leagues, RSL or even a Local Surf Club.

Commercial Kitchen Company delivers tailored solutions to meet the unique demands of high-volume hospitality. With decades of experience behind us, we supply top-tier kitchen and bar equipment—helping venues elevate their food and beverage offering without compromising on quality or efficiency. From robust cooklines and energy-saving dishwashers to premium refrigeration and coffee machines, we stock trusted brands and offer flexible finance options to suit every budget.

Our expert team works closely with venue managers, chefs and committees to ensure a seamless fit-out and long-term performance.

Great Equipment + Great Support = Great Results. Partner with Commercial Kitchen Company—Trusted by Clubs, Pubs and Hotels across Australia. Visit us again at AGE Sydney on Stand 510

Gaming changing tech from Next Payments

We are ready to turn heads once again at the upcoming AGE! For the first time at this show, we will be unveiling our Next Gen CRT – the newest Cash Redemption Terminal on the market. It was a crowd favourite at our last expo, so we are expecting lines again for it.

Also making a return is EAGLEi360, our powerful business intelligence tool everyone’s talking about. It’s the go-to software for top-performing venues across Australia, transforming complex data from every aspect of your venue, into clear and actionable insights. From cutting-edge cash handling and reconciliation to loyalty and payment solutions, our stand will be full of our market-leading products that venues know and love.

Don’t miss your chance to win exclusive prizes available only at the show at Stand 240, and a reminder to book in your personalised product demo with our team in advance

Visit nextpayments.com.au, email info@nextpayments.com.au or call 1300 659 918.

Exhibitor spotlight

Meris delivers efficiency to kitchens

Offering food around the clock attracts patrons to purchase more and enjoy your gaming and entertainment facilities for longer – all leading to increased revenue and happier customers.

Discover how easy it is to offer great food even when the bistro is closed, without a Chef, skilled staff, or without a kitchen, at the Meris Food Equipment Stand 495

Celebrating 30 years in business, Meris has marked the milestone with the launch of a new range of Perfect Fry ventless deep fryers. Requiring no hood or canopy, cook up to 1kg of chips in less than 3 minutes. Be sure to drop by the Meris stand to see them in action!

A trusted partner for pubs, clubs, bars, and venues, Meris Food Equipment have supported countless operators in Australia and New Zealand to expand their menus, boost productivity and serve food anywhere, anytime without limits!

For more information, visit meris.com.au, email info@meris. com.au, or call 1800 265 771.

Cyber threats don’t wait — is your club resilient?

Clubs are more digitally connected than ever, which also means greater exposure to cyber risks. Disruption, data loss, or financial impact can happen fast sometimes without warning and recovering after the damage is done can be costly.

Security Interactive helps clubs build resilience with practical, ongoing protection tailored to today’s threat landscape. Our service strengthens your overall security posture and supports you in meeting expectations tied to cyber insurance and compliance, an area becoming increasingly important for many clubs.

Whether you›re expanding, upgrading systems, or simply reviewing your current defences, now is the time to take cybersecurity seriously.

You don’t need to handle it alone. Our team is already working with clubs across NSW to help them stay protected, confident, and prepared.

Visit Secom Technology at Stand 790 to explore how we can help safeguard your club before the threats you don’t see become problems you can’t ignore.

Same exceptional frying results. No Chef or exhaust canopy required!

New intuitive touchscreen

Upload recipes via USB

Remote connectivity available

Easier cleaning

More than a game

Clubs are taking cues from American sports bars to create concepts that appeal to the nextgeneration, drive repeat visits, and deliver unforgettable live viewing.

AUSTRALIANS MAY LOVE their sports, but when it comes to designing the perfect sports bar, American venues have long set the standard and increasingly, Aussie clubs are taking note. From huge screens to smartly zoned spaces and immersive design, clubs across the country are rethinking how they deliver the best possible live viewing experience.

That was certainly the case for The Doylo on the NSW Central Coast. Its sports bar, Ready’s, was the result of a major rethink of an area the club consistently struggled to activate, according to chief marketing officer Scott Purcell.

“It used to be a big open barn split in two. One side we branded the beer garden. Over time, the beer garden was too hot in summer, too cold in winter, so we had challenges with the ambience,” he said.

“The other side was the Smokehouse restaurant, which worked really well but then it became less market relevant. We also had challenges around operational costs and being able to manage the kitchen efficiently. It was time for a refresh.”

The result? Ready’s, a pub-style venue in a club environment, with a strong focus on attracting a younger crowd – aged 25 years and older – and delivering a casual dining experience in a social and fun environment.

“We needed to be more relevant to the market and engage with the younger crowd that didn’t see clubs as a place to socialise,” Purcell said.

He conceded that clubs can face barriers to entry compared to pubs, where patrons can simply walk in without the need to sign-in or become a member. While The Doylo is proud of

Ready’s at The Doylo (pictured on this page) is a pub-style venue in a club environment.

“The market we need to attract now, they’re looking for more bang for their buck.”

– Scott Purcell, chief marketing manager, The Doylo

its RSL heritage, he said there was a need to reposition the club to better meet market expectations.

“This space is right out the front of the club, so it gave us an opportunity to break down those barriers. When people enter the club, immediately to the left is this new fun space with pockets of different spaces that would resonate for different segments of the market,” he said.

Purcell acknowledged that while the Sydney and Newcastle pub scenes set a high benchmark, local pubs are also lifting their game – and the market is demanding more.

“The market we need to attract now, they’re looking for more bang for their buck and a more holistic experience; it’s more than just about a cheap drink and cheap feed, they’re looking for a quality experience.”

Ready’s features five distinct spaces, all centred around sport, to appeal to different demographics. On one side, there’s a familyfriendly sports viewing and dining area set up with booths and their own screens for intimate viewing and nearby the kids’ playground.

On the other is a more traditional sports bar setup, with what Purcell calls an “inside-out space”, designed to be a little quieter and with female patrons in mind.

“Our point of difference is a 360-degree viewing experience,” Purcell said.

“Good sports bars have big bold multi-viewing options – that real American-Las Vegas sports wall. But with the nature of our space, with high ceilings, we’ve got a huge screen built around that. We’ve basically done it in such a way we’ve created five different pockets of spaces, but it doesn’t matter which pocket you’re sitting in – you can view sports.”

The space also connects directly with the club’s new SportsPlus simulator experience, which was also introduced as part of the redesign. The experience gives patrons the chance to practice their shots for cricket, tennis, baseball, and lacrosse in the same lane through the multi-sport batting experience. Patrons can also practice their swing in virtual golf, as well as augmented reality darts or racing.

“We wanted to become more of a destination; SportsPlus offering gives that uniqueness where people will travel to partake in it and look for us. Our vision was to create the Central Coast’s social hotspot – it’s got something for everyone,” Purcell said.

Image credit:

David Griffen Photography

Ready’s has been positioned to attract a younger crowd.

Five ways to boost dwell time

Entain Venues managing director Mark Sturdy offers some tips on how to increase dwell time and boost engagement at your venue.

1. Create the ultimate pre- and post-game vibe. Offer reasons to arrive earlier, stay longer, and engage more while they are in the venue.

2. Turn every game into a big event. Build a full event atmosphere around major games, pre-game content, live tipping competitions like SportsPick, post-game analysis, and opportunities for customers to interact and compete socially all help to drive longer stays. Customers are more likely to remain engaged when they feel part of a bigger event rather than just passive viewers.

3. Get creative with screens. High-quality, purpose-built LED screens such as those from the Adrenalen Vision range create a more dynamic viewing environment. By using screens creatively, showing multi-game feeds, key statistics, or behind-the-scenes access, venues can add layers to the experience and hold attention beyond the main broadcast.

4. Add variety. Offering different types of content before and after the main sporting event, such as highlight reels, interviews, or venue-specific promotions, helps avoid the natural drop-off once a game ends.

5. Design matters. Simple things like seating layouts, sound quality, and ensuring easy visibility of screens from different parts of the venue make a big difference. When customers are comfortable, entertained, and feel part of the action, they will naturally stay longer, and spend more.

That attention to zoning and comfort is something Mint Furniture general manager Ally Jago said is key to encouraging guests – whether they’re groups, couples, or solo punters – to stay longer. She pointed out how a great layout will encourage guests to settle in, order another round, and stay for the next game.

“A great sports bar strikes the perfect balance between comfort and energy. It’s all about zoning – mixing high tables and stools for that lively, social vibe near the bar and screens, with more relaxed lounges or low seating in quieter pockets,” she said.

“Dining-height tables are a key ingredient in any great sports bar – but often overlooked. They offer comfort, accessibility, and encourage guests to settle in for longer. They’re ideal for enjoying full meals, making them perfect for groups and big events.

“And don’t underestimate the power of great lighting and layered textures – they elevate the space without stealing the spotlight from the big screen.”

Since opening Ready’s in October 2024, The Doylo has already seen an uptick in visitation.

“It’s been really encouraging,” Purcell said.

“Thursday to Sunday are our peak times, but we’re looking at strategies to activate the space during the week as well.”

Appealing to the next-gen

Not only are clubs looking at how they design their sports bars differently, but they’re also setting them up to run as standalone destinations that just happen to be housed within a club. It’s this deliberate shift that Chatswood RSL took when it opened Yogi’s in November 2024.

“Clubs are opting for the venue-in-venue model because it attracts a broader audience by offering more than just one type of experience,” Chatswood RSL CEO Andrew Hoschke said.

“The model allows you to market to an audience different to what is perceived as ‘the traditional club market’.”

Image credit: David Griffen Photography

Yogi’s at Chatswood RSL has taken on a venue-in-venue model.

Image credit: Alex Anthony, Daily Press

Adrenalen Vision is the next evolution in commercial display technology-delivering visual experiences that make standard pub, clubs and sports bar screens look like relics.

Transform your space with stunning LED displays that don’t just request attention -they demand it.

When customers can’t look away, they stay longer.

When they stay longer, they spend more.

Hoschke explained that people in their mid-forties or older have always made up the traditional club market, but what clubs are looking for is to appeal to the Millennial and Gen Z hospitality market, or what he referred to as the “experience-driven hospitality market”.

“They prefer memorable, immersive experiences over and above the traditional club offerings. This is an extremely important demographic to attract, as they represent the club goers of the future.”

The vision behind Yogi’s was to create an inclusive and energetic environment where sports fans can gather, enjoy quality food and drinks, and get immersed in the excitement of live sport.

Everything from the fitout to the food and beverage offering has been tailored to create an experience that is unique to Yogi’s. It also helmed by its own venue manager.

The 300-capacity venue features a mix of bar seating, high tables, booths with their own TVs, lounges, and larger tables for group dining. Guests can also book the “best seats in the house” that come with a premium food service experience and prime seats in front of the 173-inch LED screen for major sporting events.

There’s a separate games zone with a jumbo foosball table and electronic darts, and a mezzanine floor offering a quieter spot

“The venue-in-venue model attracts a broader audience by offering more than just one type of experience.”

– Andrew Hoschke, Chatswood RSL CEO

to dine without missing any of the sporting action thanks to the additional 25 TV screens that are fitted throughout the venue.

While sport is the main attraction, Yogi’s offers more than just big-screen entertainment; themed trivia nights, drag bingo, pool comps and DJ sets are all regular features.

“Yogi’s sets itself apart by combining a traditional sports bar feel with a unique, personalised experience,” Hoschke said.

“It offers a balanced mix of classic sports bar features with an elevated atmosphere, a more diverse menu, better quality drinks, and a commitment to superior customer service.”

Since launching, the club has seen results to match the vision: more than 2,100 new members have signed up, and the average monthly visitation has increased over 2,600 people compared to the three months prior to opening.

The venue-in-a-venue model has also helped drive foot traffic across the wider club, and ultimately, repeat visits.

“Customers might visit for a sports game but often stay for live music or a visit to the club’s Cantonese restaurant, Dim Joy House, or the pizza bar and cafe.”

Spreading the word

But getting people through the door in the first place often comes down to how well a club promote what’s on offer.

“If you want a packed venue on game day, you’ve got to let people know what’s on,” said Greg Bohlsen, licensed venues national manager at Foxtel.

“The clubs that get it right are the ones with clear signage, a ‘what’s on’ section on their website, regular social posts, and a presence on venue finder apps such as FANZO so fans know where to go.”

Foxtel’s latest product for venues, the Business iQ, can help promote these food and drinks offers with on-screen messages.

Yogi’s at Chatswood RSL (pictured on this page) has been designed with different zones to cater for different groups. Image credit: Alex Anthony, Daily Press

Get smart

According to Next Payments’ marketing manager Roisin Selvarajoo, creating a winning sports bar experience isn’t just about the big screens and cold beers, it’s about knowing your patrons, anticipating their needs, and delivering consistently great service.

“Tools like Next Payments’ EAGLEi360 are helping venue managers track who’s visiting, when, what they’re spending on, and how long they’re staying,” Next payments marketing manager Roisin Selvarajoo said.

“With these insights, you can shape every detail of the experience - from menus and match-day events, to timing your happy hour just right. Plus, with a built-in harm minimisation module, you are not just engaging patrons, you are looking after them.”

She added that data-driven insights are also helping clubs optimise staffing levels, identify opportunities to boost spend and dwell time, and refine promotions.

“With real-time data at your fingertips, you can identify things like peak periods, top-performing games, and highvalue patrons. This lets you deliver targeted offers, schedule staff effectively, and create events that keep your patrons coming back to your venue for more.”

Bringing sports fans in early and keeping them around after the game has finished can make a big difference to the till – that’s wher game coverage and post-match promotions come into play, according to Bohlsen. A simple food or drink offer tied to game times, such as a happy hour before kick-off or a meal deal during the second half, can help turn a two-hour visit into a full afternoon or evening, he added.

Linking events together can also be a great way to encourage customers to stay for longer, Bohlsen said. For instance, if there’s a UFC event at lunchtime on a Sunday and the footy later in the afternoon, customers are more likely to make a whole day of it. Some venues are also getting smarter about what’s showing when. US sports like NBA or baseball can help fill the slower lunchtime periods during the w

Getting the set up right can also go a long way, by making sure the biggest screens are showing the key fixtures, with the volume up it counts, according to Bohlsen.

“Punters expect a proper setup,” he said.

“Big screens, good angles, clear sound and high-definition pictu With Business iQ, venues can even access 4K for selected events, which really lifts the viewing experience. It’s all about giving people a reason to watch it at your venue instead of on their couch.”

A space for every fan

In regional Queensland, Buffs Club Mt Isa launched Sports HQ in 2023 as part of a broader transformation.

“We’re out in the middle of nowhere, so we had to give people something to do in town that was fun, exciting and modern that they didn’t have to go to Brisbane to see – and something they could be proud of,” explained Buffs Club general manager Karen Graham.

That meant creating a sports bar that was more than just screens and bar stools. Sports HQ is a full venue-in-a-venue concept designed with broad appeal in mind. It includes high-quality golf simulators, interactive entertainment for kids, booth seating with individual screens, and airing every sport possible.

“All above the bar are LED screens, and every booth has its own TV with iPad controls. We spared no expense on the tech; we had to make sure it was spot on,” Graham said.

Designed to be durable yet inviting, the space balances hard-wearing

Buffs Club Mt Isa created Sports HQ (also pictured above) for sports fans. Image credit: Scott Burrows Photography

Custom on-screen messaging with Foxtel’s Business iQ

materials with comfort. While the original concept included a cocktail lounge, the final design leaned into a mix of booth seating and quieter corners for those who want to enjoy the atmosphere without being front-and-centre.

The club’s decision to locate Sports HQ at the back of the venue, with its own car park and discreet entrance, has only added to the appeal.

“It’s like its own venue,” Graham said.

“At reception, you wouldn’t even know it’s there. Then you walk around the corner and it’s a pretty big eye-opener.”

The results speak for themselves. Since Sports HQ opened, in addition to the club’s major renovation, Buffs Club Mt Isa has recorded a 15-20 per cent increase in membership and a 47 per cent uplift in food and beverage trade.

“It’s been the best thing we’ve done,” Graham said.

Screens are no longer just a necessity, they’re the centrepiece, according to Octopus LED’s Peter Termei. He believes clubs need to think beyond size and consider viewing distance, angle, and ambient lighting.

“Customers expect more than just a game – they want atmosphere,” he said.

“Bigger screens, sharper images, smarter controls. Clubs that invest in immersive tech see longer stays and higher spend per guest.”

Termei also emphasised flexible screen control and placement tailored to crowd flow and zoning.

“In multi-zone venues, multiple screens aren’t just a luxury –they’re essential for ensuring no one misses a moment.”

Creating live and loud moments

To compete with the growing at-home viewing experience, clubs are focusing on delivering unforgettable moments. Panthers Penrith Leagues Club has embraced this challenge by creating The Basement, a multi-zone space filled with over 20 screens, so that patrons can watch multiple sports from NRL to UFC at the same time.

“You’ve got so much access to sports at home now how do we, as a venue, draw people in to get them to come here and watch [sports] when they could watch at home,” Nicole Davey, marketing director at Panthers Penrith Leagues Club said.

“During Covid we all installed bigger TVs and better sound systems,

A reason to celebrate

Since Buffs Club Mt Isa opened Sports HQ opened and carried out extensive renovation throughout, the club has recorded a 15-20 per cent increase in membership and a 47 per cent uplift in food and beverage trade.

Panthers Penrith Leagues Club (also pictured below) created The Basement to give people a reason to watch sports at the club. Image credit: Panthers Penrith Leagues Club

Sports HQ at Buffs Club Mt Isa (also pictured above) strikes a balance between using comfort and hard-wearing materials. Image credit: Scott Burrows Photography

“Where we were traditionally competing with pubs down the road, we’re also competing with people’s in-home experience.”

– Nicole Davey, Panthers Penrith Leagues Club

so where we were traditionally competing with pubs down the road, we’re also competing with people’s in-home experience as well. So, for us, it’s creating those experiences that you can’t get at home.”

The club is also conscious of maintain this buzz even when NRL games aren’t held at home.

“When the stadium was here, patrons would come here before and after and that created a vibe and atmosphere. People got dressed up into their supporters’ gear, whether it’s the home or away team. Our staff even get dressed up in referee shirts or in a supplier shirt with an offering,” Ruxton said.

“Now that there are more away games, that’s what we’re trying to drive activity to get people to come in and watch.”

The venue is also designed with flexibility and atmosphere in mind, taking on a darker lounge-style indoor space and a connected outdoor area with screens for al fresco viewing. Themed food and drink offerings are often tailored to big games – think sliders, wings, and hot dogs during Super Bowl – and partnerships with tenants like Brisket Boys help deliver a cohesive experience across the club.

“Our sports bar has been designed in a multi-faceted way. It’s a space that comes alive and is event-driven… it’s not a traditional sports bar where it’s quieter on a weekday and driven by the business of watching sport in a nice environment,” Ruxton said.

Entain Venues managing director Mark Sturdy agreed that delivering a superior sports experience requires more than just showing the game.

“It is about creating an immersive environment that cannot be replicated at home. That’s where we believe we offer a unique advantage,” he said.

“Our business spans the full sports ecosystem – from connecting customers to live sport through our broadcast platform, to driving engagement through SportsPick’s in-venue activations, to enhancing the visual experience through our Adrenalen Vision LED screen solutions.

“We are focused on delivering a fully integrated experience: bringing high-quality live sport into venues, supported by interactive games and competitions through SportsPick, and showcased on best-in-class LED screens designed specifically for a dynamic, in-venue experience.

“Rather than simply installing screens and showing odds, we believe there is a greater opportunity to rethink how sport is presented, from custom content and insights to more immersive and flexible display formats.”

Sturdy explained as customer expectations continue to rise, sports bars must evolve with them.

“Overseas, we are seeing emerging concepts like COSM’s immersive sports viewing experiences, which bring fans closer to the action in ways traditional venues cannot. We believe there is an opportunity to bring elements of this innovation to Australia, tailored to suit local venues and customer preferences,” he said.

“Ultimately, the goal is to offer an experience that makes it an easy decision for customers to choose the venue over watching from home.”

The Basement at Panthers Penrith Leagues Club (pictured on this page) offers a fully integrated sports bar experience. Image credit: Panthers Penrith Leagues Club

Finding the right catering partner

ALBERT PARK YACHTING & Angling Club’s (APYAC) existing catering operator decided to part ways in 2024, giving just three months’ notice. The club, known for its strong community and discerning members, needed a new solution, fast.

Future Food stepped in to map out a strategy: sourcing a new operator, managing the transition; and crafting a catering agreement that would set APYAC up for long-term success. The process wasn’t just about finding a replacement, it was about identifying a caterer that could meet the club’s high standards and create a true partnership.

In under two months, APYAC had appointed Ascot Catering as their new catering partner, with overwhelmingly positive results.

Allan Forsdick of Future Food, Barry Hayes of APYAC and Chris of Ascot Catering unpack what makes a club-caterer relationship truly thrive.

Barry, can you walk us through the biggest challenges during the transition period and how you overcame them?

Barry: The transition was orchestrated seamlessly by Future Food – meeting the executive committee, inspecting kitchen facilities, advertising, reviewing submissions – whilst respecting and understanding the club’s culture. Lead time was the main challenge; Ascot transitioned into the club with no fuss and no disruption to member services.

Barry & Chris, what does success look like in this partnership 8 months in—and how are you measuring it?

Barry: The Club’s revenue from kitchen sales has doubled compared to the previous 8-month period. Additionally, bar gross profit has increased by 16 per cent. We believe the higher bar profit is due to an increase in member patronage attributable, in part, to the quality of meals presented.

Chris: For us, success is measured through consistency, member satisfaction and a collaborative relationship with the club. Over this journey we’ve seen great signs of that – high attendance, extended trading hours and truly memorable dining experiences.

Barry, from your perspective, what is the most common mistake clubs make when appointing a new caterer; and how did APYAC avoid it?

Barry: A common mistake is believing that someone on committee or within the club can source a new caterer at will. It doesn’t just happen! You must rely on experts and trust their experience and processes. If we hadn’t engaged Future Food, I believe we may still be seeking the right solution and not the fit that we now enjoy.

Any last words?

Chris: Future Food was instrumental in shaping the success of this partnership. Their structured process, industry experience and ability to translate the club’s needs into clear, practical outcomes made all the difference. For Barry and the APYAC team, Future Food provided confidence that the transition would be handled professionally and aligned with the club’s high standards. Their involvement created a solid foundation – ensuring expectations were transparent, timelines were realistic and both parties were set up to thrive. It wasn’t just about finding a caterer, it was about building the right partnership; and Future Food made that possible.

Great club and catering partnerships deliver long-term success, financial uplift and outstanding experiences from day one.

“Future

New

Source outstanding F&B operating partners and suppliers.

Retain and win new customers with great service experiences.

Master the controllable F&B costs – labour and cost of goods.

Ron Kent | Vikings Group General Manager

Bar none

Clubs are taking bar dining up a notch, introducing small plates, cocktails and personality – and giving members new reasons to linger.

AT CLUB FORBES in the NSW Central West, a once-forgotten atrium filled with a waterfall, metal birds and wombats has been transformed into one of the club’s most popular dining zones.

“The Atrium Tapas Bar was an internal atrium that was overgrown,” CEO Peter Gasson explained.

“When I arrived in April last year, I was looking at different areas that we could better utilise and also offer something different to our members.”

The club excavated the space, which resulted in the creation of an adult-only zone. Located in the heart of the club and enclosed by glass, the Atrium Tapas Bar now serves as a cosy, semi-private area where guests can enjoy a wine and cocktails alongside small share plates. Plans are underway to add a fireplace for the winter.

“It’s part of our overall strategy, not to reinvent, but to create new areas and reinvest in what we offer,” Gasson said.

For Gasson, introducing a tapas-style menu for the space made perfect sense.

“I’ve worked in clubs for 25 years, but I’ve also been overseas for the last 10 years, where I owned an award-winning Cuban restaurant that served Spanish-style food,” he said.

“What we found was people like to share food. They like to take photos of food, and they like to try different things. And if they’re only small plates, they tend to be a little bit more adventurous in what they might try.”

The menu at Atrium Tapas Bar features around a dozen small dishes, including crispy pork belly with a confit cinnamon apple and Argentinian beef empanadas.

“We have the classic of all time, which is the prawn cocktail, harking back to the ‘70s and ‘80s with a slightly different twist to it, and of course, fried calamari with chorizo is always a favourite as well,” Gasson added.

“People like to share food. They like to take photos of food. And if they’re only small plates, they tend to be more adventurous.”

– Peter Gasson, Club Forbes CEO

Using local produce is a must for the club, including wine from Orange and pork and beef sourced just down the road in West Wyalong.

“We’re just trying to showcase some of those great producers that we have in our local community,” Gasson said.

“There’s lots of different things that we can showcase that highlights the amazing work our farmers do.”

As the cost of living continues to bite, Gasson said tapas makes good economic sense for patrons too.

“Everybody’s finding it a little bit difficult out there,” he said.

“Tying back into that tapas idea of small plates and being able to share, and being mindful of the cost, it just gives people a little bit of variety in their life. It doesn’t have to break the bank, but it’s just got to be good quality food served quickly and in a nice atmosphere.”

To match the bite-size food, the club’s food and beverage manager Abbey Hodges-Lockwood, who was crowned winner of the 2025 AHG Diageo Cocktail Competition in March, has created a cocktail list to match. There are classics such as Aperol Spritz, Mojito, and Long Island Ice Tea through to creative twists on the

Grilled haloumi (pictured left) and fish taco and mango salsa are part of the tapas menu at Atrium Tapas Bar at Club Forbes.

classic martini and margaritas including a French martini that combines bright, juicy notes of pineapple with the deep, berry richness of Chambord; and a spicy margarita with jalapenos and chilli powder for some heat.

Small plates, big vibes

Like Club Forbes, tapas and cocktails have become a winning combination at Panthers Penrith Leagues Club, so much so that the club’s cocktail and tapas bar, Alexander’s, has quickly become a go-to venue for patrons.

“Alexander’s has really evolved … during the day from Wednesday to Friday, we have a $20 lunch offering, which is attracting mums’ groups and retirees, who are after a little more than a bistro meal; they’re looking for something different and unique,” explained Nicole Davey, Panthers Penrith Leagues Club marketing manager.

“Then at night, the space really evolves into that tapas and cocktail bar.”

Rather than sitting down to a large bistro-style main, patrons are increasingly drawn to Alexander’s social dining style. Diners can choose to enjoy bottomless brunch or high tea, or graze on smaller portions and sharing plates while sipping wine in a relaxed, conversational setting. Executive manager of food, beverage and events Louise Ruxton said the club has seen this approach resonate with a wide range of guests, from hens’ parties to small weddings and intimate catch-ups.

“We all like to go, ‘I’ll have a little bit of this and a little bit of that’ and [Alexander’s] has become quite popular for that,” she said.

Tapas also fits the space perfectly, particularly given the venue’s compact kitchen. Dishes on offer include salt and pepper calamari, prawn sliders, and a mezze plate featuring olives, hummus, prosciutto and mushroom arancini.

It’s not just the food that sets Alexander’s apart. With its sophisticated and moody fitout, table service and Instagramworthy vibe, the venue has carved out its own identity within the broader club.

“Our venues really cater for a different audience,” Davey said.

“It’s very different to going to the family restaurant or Brisket Boys for a burger. This is unique, and it’s reflected in the way it’s decorated and finished. And service-wise, we offer table service at Alexander’s, whereas our traditional brasserie restaurant, you have to go up and order at the counter.”

The popularity of Alexander’s also reflects a broader shift where patrons are increasingly drawn to venues that offer not just great food, but a stylish, social experience worth sharing.

“People don’t necessarily want to be in a big environment,” Davey said.

“Our expectation of restaurants and bars have changed; it’s such a lifestyle thing to be seen.”

– Nicole Davey, Panthers Penrith Leagues Club marketing manager

Fun cocktails and shared platters (pictured below) are a hit among guests at Alexander’s at Panthers Penrith Leagues Club.

“They want a nice space where they can chat and talk.”

She added that expectations have evolved, shaped by television shows like of MasterChef and social media, and clubs like Panthers Penrith need to tailor experiences to meet the moment.

“Our expectation of restaurants and bars have changed; it’s such a lifestyle thing to be seen,” she added.

“Certain demographics would say, ‘I’ve been seen, I’ve gone to that venue, I’ve seen it on socials or TV’, and Alexander’s is a representation of Greg Alexander, and he’s got a profile. People like to go to places with a profile and not to just the same places every time.

“Our clients’ expectations have evolved, and you’ve got to be keeping up and changing with it.”

Upmarket bar food

At Kiama Leagues Club, the opening of its sports bar, Cedar Cutters, marked a deliberate shift for the club to deliver a menu that was different from standard club fare.

The club’s catering manager and executive chef Sarah Rebbeck was conscious of creating a bar menu that was “always going to be a little bit more upmarket”.

Some of the top sellers these days include Cedar’s crispy wings with a choice of sauce; whether it be Buffalo with blue cheese ranch, Coke bbq, sticky Asian, or honey and whiskey glaze. Hoisin duck bao buns, alongside the selection of burgers and pizzas, are also crowd favourites.

“Depending on the night, if we’ve got a big footy match or a UFC fight on, burgers and pizzas do really well on Friday and Saturday nights,” Rebbeck said.

Cedar Cutters’ menu started with a strong focus on sharestyle dining but evolved over time into more a “pub-like” menu, Rebbeck explained, with the addition of dishes such as housecrumbed veal schnitzel, Middle Eastern lamb cutlets, and panfried crispy skin salmon.

“So that people could watch sports and share food, we had more of the share-style food to start off with. Then it kind of evolved, as people were ordering larger meals and wanting things to themselves, so we added in a few more of those dishes,” Rebbeck said.

More than just a list of dishes, the menu has also become a creative outlet for the kitchen. Even the menu layout reflects that playful, expressive spirit where sections are cheekily labelled ‘Share me’, ‘Fork me’, ‘Hold me’, and ‘Slice me’.

“The great thing is that we don’t have to have the standard dishes on there like you would at the bistro. Down there, we have a bit of an open plan to do whatever we need to do,” Rebbeck said.

“We put specials on to see what people like, and we design the menu based on what sells.”

That freedom is balanced with a close eye on cost and value.

“Because we sell so much food, we have some great buying power with suppliers. I work closely with suppliers to work out what discounts they can give us on certain things if want to use something and that we can pass it on,” Rebbeck said.

But unlike the food offering, the bar’s drink menu is deliberately streamlined for efficiency.

“We haven’t strayed too far with the drinks,” O’Brien said.

“We’ve designed it around speed of service, and it works very well.”

A fresh take

Similarly, at The Doylo on the New South Wales Central Coast, creating a point of difference was central to the launch of its new American-style sports bar, Ready’s. The venue offers a “refreshing” casual dining and drinks experience that is distinct from the club’s more traditional spaces.

On offer are shared plates, a strong pizza and burger menu, with even the burgers available as bowls for the carb-conscious. Other dishes on offer include a selection of cob loaves, wings, fried chicken, jalapeno poopers.

“We really needed to differentiate from the typical club offering,” The Doylo chief marketing officer Scott Purcell said.

“Even naming the menu, we wanted it to sound fun. You’ve got ‘between the buns,’ ‘benchwarmers,’ and ‘princess and crime fighters’.”

And while the food has been a driver for visitation, it’s been tailored to fit the way people actually use the space.

“It’s that American-style, sports-viewing menu,” Purcell said.

“You want food you can eat with one hand so you can bet on your phone with the other, whether it’s a burger, corn on the cob, or chips. It’s designed for how people want to eat now.”

The beverage offering was also key to setting the tone. In addition to popular staples, at Ready’s, there’s a section of signature creations like the Copper Monkey that features a mix of copper pot rum, white rum, banana, pineapple juice, and orange; or Purple Rain, made with Parfait Amour, gin, lemonade and lime juice. There’s also a list of cocktail jugs on offer, ideal for groups looking to share.

“Cocktails are back on trend – the younger market really enjoys them, and even the older one too,” Purcell said.

“We also not only have the classic tap beverage, but we’ve got a really good selection of ready-to-drink options too. There’s something for everyone. We also brought in technology so you can use the QR code to order from your table because we know technology plays a really big part for that younger demographic.”

Ready’s at The Doylo delivers casual dining inspired by American sports bar .

Image credit: David Griffen Photography

Australian Turf Club head pastry chef Rohit Menon draws inspiration from the seasons and local produce.

Sweet Comforts

Winter is the perfect time for clubs to lean into the cravings for indulgent, cosy desserts, while getting creative with managing rising ingredient costs.

AS THE COOLER months settle in, there’s a natural shift in cravings. Lighter dishes make way for rich, hearty fare, and desserts become an essential to the end of a meal. Winter calls for sweets that feel a little more indulgent and can offer comfort against the chill.

But even as demand for decadent treats rises, clubs are mindful of balancing creativity with cost pressures. Rising prices for key ingredients like chocolate, dairy and eggs have pushed kitchens to think smarter, crafting desserts that deliver on richness and satisfaction without becoming a burden on the bottom line.

At the Australian Turf Club, head pastry chef Rohit Menon finds inspiration in the seasons and the surrounding local produce.

“When creating seasonal desserts, I draw inspiration primarily from the incredible quality and diversity of Australian produce, especially what’s locally available in and around Sydney,” he said.

“I like to blend classic techniques with a modern Australian edge, often pulling ideas from nature, art, and current trends on social media. Collaborating with local growers, suppliers, and producers also spark ideas.”

This winter, Menon is leaning into more relaxed, share-style desserts that are well-loved classics delivered with a modern twist, yet are warm and nostalgic, and ideal for the social atmosphere of chilly race days.

On the menu, there’ll be generous bowls of rich tiramisu spiked with dark rum; a Black Forest-inspired dessert featuring layers of chocolate sponge, spiced cherry compote, and cultured cream Chantilly; and a sweet and salty miso pudding served with a silky miso cremeux, hazelnut cake and malt crumble.

“These desserts are about bringing people together at the table, offering bold flavours and textures that suit the season, while still feeling special and race-day ready,” he said.

Seasonality not only drives creativity but helps clubs manage rising ingredient costs. The ongoing cocoa shortage, for example, has forced Menon to rethink how he uses chocolate.

“We’re focusing on smaller, more strategic uses of high-quality chocolate. This means using chocolate in more refined forms, like bonbons and truffles, rather than in larger quantities for products like cakes or mousses,” he said.

“By being creative with what we use and working closely with our suppliers to source the best alternatives, we’re able to continue offering desserts that feel special, without compromising on the experience.”

“We’re focusing on smaller, more strategic uses of highquality chocolate.”

– Rohit Menon, Australian Turf Club head pastry chef

Crème fraiche and matcha chiffon, morello cherry sorbet, and dark chocolate soil.

Despite the need to keep a closer eye on budgets, the Australian Turf Club remains focused on delivering a sense of indulgence through their dessert offerings, with presentation playing a key role in elevating even the simplest ingredients.

“At the Turf Club, presentation matters just as much as taste, so I design each dish to be a visual showpiece that reflects the season and enhances the day’s experience for our guests,” Menon said.

Bringing talent in-house

For CSC Group’s North Lakes Sports Club in Queensland, having a full-time pastry chef has been a game-changer.

“We have a full-time pastry chef at North Lakes. Her sole job is making all of our fresh desserts, which is a little bit different from the usual brought-in products,” said James McIntyre, CSC Group’s food and beverage manager.

“It’s a point of difference for us and it’s appreciated by our customers there.”

This in-house talent allows North Lakes to offer winter crowd-pleasers like sticky date pudding with butterscotch sauce and homemade vanilla ice cream, and a chewy chocolate brownie served warm.

McIntrye explained how menus are continually refreshed, with member feedback, especially around dietary needs, driving new offerings such as gluten-free and sugar-free desserts. Monthly specials, such as house-made pistachio tiramisu that has quickly become a favourite, also keep the menu fresh.

McIntyre noted that in recent years, more

“We have a full-time pastry chef… it’s a point of difference and it’s appreciated by our customers.”

– James McIntyre, CSC Group food and beverage manager

members are visiting the club specifically for the food and beverage offering, which makes it crucial to switch-up the menu.

“We have lots of regulars, so we’re constantly reinventing ourselves with weekly and monthly offers to avoid a stale menu,” he said.

“Our pastry chef also designs birthday cakes for functions, which adds another personal touch our members really appreciate.”

McIntyre noted that despite cost-of-living pressures making guests more conscious of their spending, many still see dessert as an important and memorable way to finish their meal.

“There’s probably 20 to 30 percent of our members who will buy a dessert at the end of the night. But say if it was a table of four, they might not want a desert each, so what they’ll do is share dessert or two.”

Norths Lakes Sports Club’s in-house pastry is always coming up with creative dessert options.

“We find if the dessert pricing is comparative to that of an entree, it then has the customers weighing up both options.”

– Matthew Wynn, Brisbane Club chef de cuisine

Balancing tradition with creativity

Unlike CSC Group, where dessert sales remain strong, Brisbane Club has seen signs that members are starting to cut back, according to executive pastry chef Rodney Turnbull.

It’s a challenge chef de cuisine Matthew Wynn takes seriously.

“Trying to keep items reasonably priced is always a challenge, also keeping them appealing is tough too, but we have a good reputation for pastry here at the club and we find if the dessert pricing is comparative to that of an entree, it then has the customers weighing up both options.”

Brisbane Club caters to a range of dining experiences – from fine dining a la carte, custom degustation menus to lounge cafe dining, and bar snacks – so Wynn and Turnbull know the dessert menu must work across multiple settings.

Although there are current cost sensitivities, the team is leaning into comfort and seasonality for winter.

“During the colder months we tend to see a shift toward warm desserts like sticky date pudding, bread and butter pudding, and choc pecan tart,” Turnbull said.

“We also use what’s in season, so we use lots of citrus for lemon meringue tarts and orange almond cake, as well as yuzu with dark chocolate.”

Despite the seasonal additions, the club’s lemon meringue tart is a perennial favourite, but more playful creations like an apple fairy floss and whiskey fireball dessert also have a loyal following.

Wynn added that the club is looking to trial more native ingredients this winter in response to growing member interest.

“We’ve had some questions from members around the use of native bush gums and seeds, which we’re excited to explore,” he said.

In 2011, Wynn won the prestigious Nestlé Golden Chef Hat Award, a recognition of his skill and creativity in the kitchen.

“The competition definitely makes you use everything around you and emphasises the skills to turn basic items into intricate food elements to complete dishes,” he said.

While indulgence still has its place, Turnbull said the club is seeing a steady shift toward desserts that are lighter and better cater to dietary needs.

“We would say there is more of a push towards ‘healthier’ dessert options that include more fresh fruits,” he said.

“Also, they are tending to move more towards dietary safe options for example gluten-free, nutfree, no dairy and sugar-free.”

Matthew Wynn from the Brisbane Club brings his skills and creativity to help create desserts in the kitchen.

GREAT COFFEE

Rising star

Award winning and quietly ambitious, Sarah Jones is one to watch behind the pass at the South Australian Jockey Club’s The Junction.

AT JUST 25, Sarah Jones has already clocked up more than 30 cooking competitions, including two major wins in 2024 alone: the inaugural Buondi All-Rounder Award in the Nestle Golden Chef’s Hat Award, and Club Chef of the Year at the ClubsSA Awards.

But when she’s not competing, Jones is busy leading the kitchen as sous chef at The Junction, the South Australian Jockey Club’s sports bar and bistro next to Morphettville Racecourse, where she’s been based for nearly two years.

Finding her flavour

Jones’ interest in cooking started when she was just seven years old when she would watch her dad cook.

“He was the reason I got into it.”

She took on more cooking at home, and in high school, her home economics classes only fanned the flame.

“It was the most exciting part about going to school because I knew I’d be able to cook something and then bring that recipe home knowing how to cook it.”

By year 11, she was doing Certificate II in Kitchen Operations. When her class took an excursion to the

National Wine Centre, Jones found herself with an unexpected opportunity.

“We had a tour of the whole centre, and at the end of it, the executive chef at the time was looking for an apprentice. He asked my lecturer if there were standouts in the class, and he pointed to me.

“After that, I sent my resume in. At the time, hospitality-wise, I had only ever worked at Maccas, so I added some photos of food I had created at home and that was a highlight for them.

“I was only 15 at the time, so they took me on as a kitchenhand where I was mainly washing dishes, but I helped with food prep and service. They could tell I really wanted to be there because I would work really late – sometimes until 4 am.”

Within six months, she was offered an apprenticeship and spent a total of four years at the National Wine Centre. It was there are the centre that Jones met Steven Clark, a multiaward-winning chef and now executive chef at Morphettville Racecourse.

“He’s been my biggest mentor and support throughout everything to the point where I’m still working with him to this day.”

Clark also recognised her potential early. Just six months into her apprenticeship, he

Native-spiced kangaroo with smoked ricotta, Kangaroo Island honey carrot, wattle seed and saltbush dukkha, finished with a game jus.

encouraged her to compete in the National Apprentice Competition.

“I did that every year throughout my fouryear apprenticeship at both regional and national levels.”

Now she’s paying that mentorship forward, leading a brigade of chefs from diverse backgrounds and helping them develop their skills and confidence.

“We have a lot of guys from the Philippines and India, and I love putting them in charge because they get to show their flair; it’s really important to me.

“I love getting their opinions too. At the moment our daily special is pasta, so I’ll get everyone in the kitchen to come up with a pasta where they have to provide me with the costing, a recipe, and a method.’”

She explained these exercises don’t just teach creativity; they help build the skills needed to step into more senior roles.

“A lot of guys want to move up in the world, so it’s good to give them this knowledge. I wasn’t given that kind of insight until I started at Morphettville. It’s so important to understand what goes on in the background, what goes into menu planning, and costing.”

A fresh take

Drawing on her fine-dining experience at the National Wine Centre, Jones has been steadily evolving The Junction’s menu. While it still features the classics expected of a local club bistro, she’s introduced more global flavours and refined plating.

Her new menu includes dishes like beef taquitos featuring pulled beef rolled in mini toasted tortilla wraps, topped with melted cheese, and served with a side of sour cream, guacamole, and mild salsa; slow-roasted lamb shoulder with pumpkin polenta chips; and panroasted barramundi with creme fraiche potato and green goddess sauce.

Still, Jones admitted the transition from fine dining to bistro cooking took some adjustment.

“When I first started, the menu was very classic pub bistro. Coming from the National Wine Centre and just the type of food that I’m into, I felt like I had to pull myself back a bit, but I’ve been able to understand a new side to food that I wouldn’t have had otherwise. It’s been part of my development.”

For Jones, sourcing local and seasonal produce is a key part of the food philosophy she’s shaping at The Junction.

“Honestly, the biggest challenge at the moment is how much prices have gone up, but we still need to keep the quality the same.”

In her final entry year of the Nestle Golden Chef’s Hat Award, Sarah was handed the inaugural Buondi All-Rounder Award.

One of Sarah’s creations: roast beef medallion with Nana’s tomato rissole, potato, carrot, and pumpkin puree, finished with a demi-glace sauce.

“There are some amazing things coming out of that side of the industry. Especially after Covid, it’s made people realise how important local suppliers and producers are … keeping in mind that we have our main suppliers too, such as PFD and Thomas Foods.”

“It’s so important to understand what goes on in the background, what goes into menu planning, and costing.”

She’s also pragmatic about the realities of cost, especially at a time when ingredient prices have soared, and budgets are tighter than ever.

“Honestly, the biggest challenge at the moment is how much prices have gone up, but we still need to keep the quality the same. Everywhere has the same struggle. At the bistro, because it’s meant to be affordable dining, it’s hard to put out the same quality, while still keeping it at an affordable price.”

Her solution? Make as much as possible in-house.

“If I bought taquitos in, they’d be $2.50 each. But we’re already making brisket for our roast, so we just use that. Tortillas cost nothing, we make our guacamole, and so making it in-house makes sense; it means we can offer quality at a reasonable price.”

The heart of clubs

What keeps Jones working in clubs is the sense of community: the regulars, the sense of camaraderie, the feedback, and the opportunity to make a difference beyond the kitchen pass.

“The regulars are so important and such an important clientele basis, because they’re not afraid to tell you how it is.”

With her competition record, leadership experience and creative streak, Jones has a promising career ahead, but she’s not rushing. She wants to build on her business knowledge and keep growing as a manager before going out on her own.

“I’ve always wanted to have my own restaurant, but I think I need more training with maybe some TAFE courses and to gain more business development knowledge.”

She also hopes to return to working overseas after a three-week placement at a threeMichelin-star restaurant in France – awarded as part of a competition win – was cut short by Covid, along with plans to extend the stint by six months and then move to the restaurant’s sister venue in Japan.

“The networking is so important in this industry. I still speak to that [three-Michelin-star] chef, and with all the competitions and travelling I’ve done, it’s given me a foot in every door.”

Sarah’s winning dish for the ClubsSA Chef of the Year Award was a vadouvan-spiced Humpty Doo barramundi with cauliflower puree.

Sarah brings a touch of her fine dining skills to The Junction.

Putting people first

As the competition for talent heats up, clubs are taking a closer look at how culture, training programs and leadership strategies can keep their teams engaged and committed.

Dooleys

AS STAFFING SHORTAGES continue to challenge the hospitality sector, Australian clubs are rethinking how they support, train, and retain their teams.

“There has been a clear shift towards shorter, industry-focused training that provides immediate value,” suggested Ivan Negro, RTO manager at Barrington Group.

“Instead of lengthy qualifications, clubs are choosing skillset-driven courses with practical outcomes. This includes bundling multiple short courses into a single training day and opting for flexible, on-demand online learning that can be delivered in-venue, minimising time away from work and allowing staff to upskill with less pressure.”

Negro explained that the rise of microcredentials – short, targeted learning moments that can stack into formal qualifications – has been a game-changer, allowing staff to feel a sense of progression without the burden of longterm study commitments.

“Ongoing development keeps staff engaged and motivated in their roles,” he said.

“It expands their skillsets, creates opportunities for career advancement, and fosters a sense of purpose, all of which contribute to wellbeing and job satisfaction.

“When employees feel supported in their growth and see their employer’s investment

in their success, they’re more likely to stay committed and enjoy their work.”

At a time when the sector is battling both rising stress levels and a shortage of skilled workers, Negro said programs like Barrington Group’s Future Club Leaders, which combines a Diploma of Leadership and Management, is helping deliver invaluable industry networking opportunities that support long-term career growth.

“Online training that focuses on emerging areas, such as our Managing Psychosocial Hazards in the Workplace module, are also gaining traction. These modules not only build relevant skills but also foster safer, more supportive environments where employees feel valued, confident and empowered to thrive, thus improving retention,” he added.

Negro also pointed to an “exciting upcoming project” from Barrington Group, which involves developing and promoting customised Job-Ready Skills programs tailored to essential business areas in clubs such as HR, work health and safety, food and beverage, gaming, and marketing.

“These programs aim to equip staff with practical, role-specific skills from day one, helping them feel more capable, confident, and connected to their work, ultimately supporting stronger retention and performance outcomes across the business,” he said.

“Creating time and space for people to grow and learn within the organisation – people really respond to that.”

– Tim Gebran, employee experience partner of Dooleys Lidcombe Catholic Club

Performance management has been a key focus at Campbelltown Catholic Club.

Building resilience from within

But some clubs are going even further, overhauling not just how they train staff, but how they structure and support their entire workforce. At Dooleys Lidcombe Catholic Club in Sydney’s west, a workforce transformation that began during Covid has become a cornerstone of their staffing success.

With between 220 and 240 employees across two sites – Lidcombe and Regent St Pavilion – and its health and fitness division, the club restructured its staffing model to promote greater flexibility and resilience.

“Previously we were departmentalised – beverage, gaming, reception – but we adopted a cross-functional approach,” explained Tim Gebran, Dooleys’ employee experience partner.

“When we onboard team members, we onboard them as customer service attendants, and we train them in food and beverage, and gaming. We cross-train them across the business over six to 12 months, and move people throughout the business based on feedback, what their managers think, and business needs.”

The goal was clear: create a welltrained, flexible workforce that could move easily across departments, improving rostering, sick leave management and unexpected absences.

“There was redundancy and wastage in

“Everyone learns differently, so we need to cater to all learning styles.”

– Imogen Storey, Campbelltown Catholic Club recruitment and development coordinator

the rosters; you had enough people in the building, but not the right skills, which made it really difficult for managers to cover sick leave,” Gebran said.

This approach hasn’t just improved staff morale; it’s helped elevate the member experience.

“There’s always someone around that can help. We see fewer instances of needing to close areas due to staffing, and members see familiar faces across different parts of the club,” he said.

Retention has also improved. PostCovid, Dooleys’ attrition rates have declined and remained steady, thanks in part to the investment in on-the-job learning pathways.

“We don’t actively employ casuals in the main club business,” Gebran explained.

“We focus on recruiting full-time and part-time staff, promoting internally whenever full-time roles open up.”

Training at Dooleys is now deeply integrated into everyday operations, with online training tools, like Allara modules, are woven into on-the-floor experiences.

“We have iPads at our service stations, and we program training time into shifts,” Gebran said.

“Staff might spend an hour completing a module after doing practical work.”

The key, he said, is making space for training: “If there’s no time for it, it doesn’t happen.”

Personalised development pathways

Imogen Storey, recruitment and development coordinator at Campbelltown Catholic Club, shared that adapting to the changing needs of staff has been a key to the club’s staffing strategy.

“Since stepping out of the Covid period, people’s values and what they want out of a job have changed,” she said.

“It’s been about keeping up with those changes and investing in our leaders to help navigate their staff and how to keep them motivated, what lights them up, what brings them to work, and what keeps them here.”

She explained that understanding the varying needs of staff has been crucial in improving retention.

“We’ve got everyone from uni students to people just out of high school, all the way to grandparents, so the challenge is accommodating those different needs,” she said.

In the past six months, the club rolled out a new performance management process for its operational leadership team.

“Our previous performance management process was a bit more reactive, so we wanted to change the way we approached that,” she said.

“With the new performance management process, we were teaching them how to give feedback, how to receive feedback, and throughout the new process we were trying to encourage them to discover what

TRAIN TO RETAIN

Beating Burnout Together

Choose from modules including:

• The Professional Edge

• Managing Psychosocial Hazards

• Customer Service

• Dealing with Aggressive Customers

• Robbery Response

• Bullying and Sexual Harassment

One Day. Real Skills. Lasting Impact.

High-impact, industry-relevant training that delivers immediate value. Combine short courses into one practical session to boost capability, confidence, and culture. Clubs that invest in their people build stronger teams, improve retention, and stand out as employers of choice.

Empower your staff. Strengthen your future!

“Where people feel heard and valued is key to retention”

– Imogen Storey, Campbelltown Catholic Club recruitment and development coordinator

brings people to work because they’re all going to be different.

“Through the training, they were able to see that it didn’t have to be work-related goals because if you got someone that’s retired, a performance KPI is not going to motivate them, so we need to tailor the performance management framework for them, which is going to help bring out the best of them when they’re here.

“It is a challenge, but it’s just navigating that and just having the conversations with people. I feel that’s also what the training focused in on, as well – having real conversations.”

As next steps, the club hopes to roll out this new performance management process to the supervisor level and see it filter down to their teams.

“The response has been great,” Storey continued.

“We were able to track results through pulse surveys, and we’ve seen improvements in leadership confidence and performance across the board.”

Allara Global CEO Andrew Lewis shared similar insights regarding the importance of training and leadership in tackling retention challenges across the industry. According to Lewis, clubs are moving away from traditional onboarding and compliance training and adopting more proactive, long-term strategies, especially at the supervisory and management levels.

“Clubs are realising that investing in their people isn’t just a ‘nice to have’, it’s essential when looking to retain staff and

support the mental health of their team,” he explained.

“We’re seeing more customers implementing strategic performance management programs that equip managers to handle underperformance constructively and, importantly, to spot potential future leaders from within their teams.”

How training is being delivered is also shifting, according to Lewis, pointing out the move towards blended training, combining in-person masterclasses with flexible online learning, has also gained momentum. Lewis emphasised that providing deskless staff with the ability to access training on their mobile devices allows for more inclusive participation, ensuring that development is not a burden but a convenience.

“When training is convenient and supported by a strong learning culture, that’s when clubs will see a real and lasting improvement in those crucial soft skills,” he noted.

Storey agreed that flexibility is key but stressed that human connection remains just as important.

“Online training is convenient, but people still want that face-to-face connection. Everyone learns differently, so we need to cater to all learning styles,” she said.

Storey’s advice to other clubs struggling

with staffing and training challenges is simple: “It all comes down to connection. Creating an environment where people feel heard and valued is the key to retention.”

A long-term mindset

Both Negro and Gebran agreed that in an environment where hospitality for a long time has not been seen as long-term career path for many, clubs must work harder to build a culture that values and nurtures its people.

“Clubs that invest in their people, foster career progression, and uphold ethical, supportive management practices are naturally more attractive,” Negro said.

“Building a strong employer brand and clearly showing pathways for growth will set your club apart.”

Gebran added that a broader industry shift is needed, with a stronger focus on workforce development.

“The investment in people is the important thing,” he said.

“Creating time and space for people to grow and learn within the organisation, people really respond to that. We need people to come in, hit the ground running and get them up to speed. We’ve got to balance that need of having people in the club serving customers, but at the same time, investing in their growth.”

istock.com/

Cecilie_Arcurs

Authentic French CroissantsStyle

La Parisienne French style croissants made with rich butter, have a golden brown 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 customers will love.

To order La Parisienne contact your local distributor. For more information contact your local EOI or Peerless Foodservice representatives on 1800 986 499.

Golden brown baked colour Crunchy crust like a good puff pastry

Flaky outside

Soft and airy inside with thin layers

Made with rich butter which delivers a delicious buttery smell & taste

1. Large Croissants Carton Qty: 90

2. Mini Croissants Carton Qty: 120

3. European Style Croissants Carton Qty: 72

Rich Butter

Made with

Taking a stand

Down Syndrome Australia’s national campaign is calling for an end to $3 wages for people with Down syndrome, and one Canberra club employee is helping lead the charge.

WHEN CHARLOTTE BAILEY steps behind the counter at Eastlake Football Club, she’s not just making coffees and serving meals, she’s setting a standard for how clubs can lead the way in inclusive employment.

Bailey, who lives with Down syndrome, has been employed by the Eastlake Group in Canberra for the past five years, during which she has worked at two of the group’s venues, Eastlake Football Club and Eastlake Gungahlin.

“I like everything about my job but if I had to choose, I would say the best part is making coffees and serving meals because I get to talk to people,” she told Club Management

When she’s not at the club, she’s an admin assistant at the ACT Down Syndrome and Intellectual Disability Association. She’s also an advocate for fair wages and employment rights for people living with disability, an issue which has been brought into sharp focus by Down Syndrome Australia’s newly launched Right To Work Campaign.

“The Right To Work campaign came about because Down Syndrome Australia wanted to highlight the significant issues in employment for people with Down syndrome,” Down Syndrome Australia said.

“We undertook polling this year which found that 85 per cent of people were not aware that people with Down syndrome can be paid as little as $3 an hour, so we created the campaign to raise awareness and support with the public, calling on the federal government could take action to address this issue.”

Bailey is one of those lending her voice to that campaign.

“It’s not fair that people who have a disability are getting paid $3 an hour,” she said.

“I would say it’s not right. If you do the same work like everybody else, you should be paid the same. If you want to work hard and do a good job, $3 an hour is not enough money.”

At Eastlake, she is paid a fair wage, something acting chief executive Craig Goddard said is fundamental.

“It is very important that Charlotte is paid a fair wage,” he said.

“She is performing the same work as anyone else, and it is essential that employees are compensated fairly for the work they do. Ensuring a fair wage is not only the right thing to do but also reflects a commitment to ethical employment practices.”

Goddard said he was “shocked” to learn that some Australians with disabilities are still being paid as little as $3 an hour.

“All employees should be compensated fairly for the work they perform. It’s disheartening to know that in some cases, individuals with disabilities are being undervalued in the workplace. This is something that needs to change,” he said.

The Right to Work campaign is calling on the government to phase out $3 wages by 2034, as recommended by the Disability Royal Commission, and fund programs that help people with Down syndrome find and keep work in open employment settings, as well as make changes to the Disability Support Pension.

“The impacts of having a low wage will differ from person to person,” said Down Syndrome Australia.

“In practical terms it can mean that people with Down syndrome don’t have a level of financial independence to meet their needs. The Disability Support Pension, which many people with Down syndrome receive, is also below the poverty line. So, a pension below poverty line, and $3 wages, combines to make it challenging to afford the cost-of-living.”

The organisation is also encouraging clubs and other employers to get involved.

“We welcome employers from the club sector to speak to Down Syndrome Australia if they would like support to place people with Down syndrome into their club. We have tailored programs that support both the person with Down syndrome, and the employer, to have a great experience,” the organisation said.

“Otherwise, we would welcome support for our campaign, such as through signing and sharing our petition. By growing awareness and support for change, we know the government will need to act to address this community concern.”

Goddard believes the club industry is well placed to lead.

“By ensuring that individuals with disabilities are paid fairly and are given equal opportunities, clubs can help to set a standard for other employers,” he said.

“The sector can raise awareness of the importance of fair wages and inclusive workplaces for people with disabilities.”

Charlotte agreed. “Always give people with disabilities a go!”

For more information: www. downsyndrome.org.au/right-to-work

Could inclusive hiring solve hospitality’s workforce crisis?

By Molly Nicholas

Within the hospitality industry, workforce shortages are reported to impact 20 per cent of businesses. But despite venues being unable to fill roles, there is an entire pool of people with disability ready and willing to work, who are often overlooked.

People with disability currently make up 23 per cent of the Australian population, but they are vastly underrepresented in the workforce, presenting the hospitality industry a unique opportunity to lead in this space.

According to the Equal Opportunity: A Blueprint for Disability Employment in Hospitality report released by All Things Equal, 21,400 additional hospitality workers are needed by 2028, and the social enterprise is calling for 1100 hospitality jobs for people with disability by 2035.

All Things Equal CEO, Jess Colgan, said: “We need to stop seeing inclusive hiring as a ‘nice to have’ and recognise it as a business imperative. The workforce crisis demands bold solutions, and disability employment is the answer hiding in plain sight.

“The industry must move beyond good intentions and take real action, integrating inclusive hiring into mainstream business operations and ensuring people with disability are no longer an afterthought in workforce planning.”

Although people with disability are twice as likely to be underemployed than those without disability, the report says inclusive workplaces are four times more likely to retain staff, resulting in reduced turnover, recruitment and training costs.

Already, All Things Equal has helped create 31 job pathways for people with disability and helped nine team members move into hospitality roles, with the report serving as a call-toaction to encourage hospitality businesses to embrace inclusive employment.

While barriers such as outdated employer attitude and inflexible job structures have often prevented inclusive hiring, the report outlines a 10-year strategy for a more inclusive hospitality industry.

Some of the key recommendations from the report include the introduction of sectorwide disability employment reporting to hold businesses accountable, increasing employer awareness of NDIS-funded employment supports, and ensuring employees with disability progress beyond entry-level roles.

All of these recommendations are supported by All Things Equal’s scalable, three-stage pre-employment program that prepares participants for rewarding careers in hospitality, with a current waitlist of more than 100 people seeking employment. The program includes structured skills-based training and real-world hospitality experience for trainees, and supports businesses to identify and onboard suitable employees.

“We are setting ambitious yet achievable goals for a sector that is uniquely positioned to evolve into a more inclusive and forward-thinking industry.” Colgan added.

“I’ve had the immense privilege to witness the world expand when the right structures and supports are put in place to unlock a person’s limitless potential, it’s time to stop talking and start hiring.”

This story was first published in the April/May issue of Australian Hotelier.

The All Things Equal team. Image: Supplied.

Charlotte Bailey at Eastlake Football Club

The power network

A look inside Australia’s first private club for tech and finance entrepreneurs.

Image credit: Joe Chang

ASK ANY AUSTRALIAN tech startup founder about their biggest hurdle, and they’ll likely tell you the same thing: finding investors willing to take a punt on them. The founders behind The Pillars, Australia’s first membersonly club for tech and finance entrepreneurs and investors, which officially opened its doors on 1 April, hope to change that conversation by bridging the gap between young investors and emerging founders.

“There’s been a big shift in wealth within family offices, where a lot of patriarchs are retiring and younger generations are inheriting significant wealth to manage,” The Pillars co-founder Steve Grace explained to Club Management .

“They want to invest in tech and environmental projects, but they don’t know anyone. So, our aim is to bring them together with this growing community of founders and create opportunities for amazing things to happen.”

The Pillars is the brainchild of Grace, who’s also the founder of startup and recruitment agency The Nudge Group, and Matthew Browne, managing partner of Black Nova Venture Capital. But as the project evolved, they brought on additional co-founders to expand its potential,

including Tank Stream Labs founder Brad Delamare, Airtasker founder Jonathan Lui, EB Design Studio founder Emma Blomfield (who’s also the club’s design director), and Aussie Angels CEO Cheryl Mack.

“Matt and I were initially looking for a 50-square-metre space, but then I contacted Brad because I knew he was good with property. Jono is an investor and had invested in the [private members-only] Mandala Club in Singapore,” Grace said.

“We also wanted to ensure diversity, so Emma’s the designer we’re using, and Cheryl, an amazing leader, joined us. We all bring different skills, stay in our own lanes, and work together incredibly well.”

After an extensive 18-month search, which involved inspecting 80 properties, they found their ideal home for the club: a heritage-listed site in Sydney’s CBD. The building, which was the first savings bank in Australia and built in 1849, was most recently home to the Property Council of Australia for the last 20 years.

Inspired by Hong Kong’s exclusive Whale Club – a club with a $50,000 annual membership fee – Grace and Browne set out to establish a similar concept in Australia.

The Pillars is where both business and pleasure come together.

“If you look at the other private members’ clubs, they’re very directed at a particular audience, whereas this is not – this is a very inclusive club.”

– Steve Grace, co-founder

Unparalleled access

The Pillars operates with a tiered membership structure. Founding membership, limited to the first 100 members, comes with special privileges at an annual membership of $25,000. After that, full-time general membership costs $20,000 per year. There is also a dedicated membership for up to 25 interstate and international members, as well as one for under-35s.

“[The under-35s] are for those who we feel are really high performers because it’s important to identify these people early and get them learning from the right people,” Grace said.

To maintain exclusivity, membership is capped at 500, with a waiting list once capacity is reached. All applicants are carefully vetted.

“There’s a membership committee initially made up of the founders, but eventually, it will include founding members,” Delamare explained.

“We’ll rotate that so it’s not too swayed. Once we’re operating, we’ll have founding members be part of the committee, and membership will be approved accordingly.”

However, what sets The Pillars apart from other private members’ clubs is its focus on inclusivity, Grace said.

“If you look at the other private members’ clubs, they’re very directed at a particular

audience, whereas this is not – this is a very inclusive club,” he said.

“This is about people who want to change and innovate, and have a desire to do amazing things. It’s a whole group of like-minded people motivated to improve themselves, Australia, businesses, or solve problems. Being able to get 500 of those people in one space, that’s just not something you’re ever going to see anywhere else.”

Beyond its carefully curated membership, The Pillars is designed to provide unparalleled opportunities, this includes access to an alliance of prestigious international clubs, such as The Battery in San Francisco, Mandala Club in Singapore, and Eight Core in London.

“It’s also about providing access to things you can’t get anywhere else, whether that’s through the events we host, the partnerships we forge, or the educational opportunities we offer,” Delamare added.

“We want there to be such unique opportunities that people cannot get elsewhere.”

When luxury meets productivity

The four-storey establishment at 11 Barrack Street has been designed to cater to both business and lifestyle needs. The ground floor is home to two-hatted Eleven Barrack, a 120-seat grill

Pictured L-R: Co-founders Brad Delamare, Matthew Browne, Emma Blomfield, Cheryl Mack, Steve Grace, and Jonathan Lui.

restaurant with an adjoining 80-seat bar, run by hospitality group the Bentley Restaurant Group. The restaurant, which opened in February, sets the tone for the club’s high-end experience.

For Grace, the vision was always to deliver high-quality food and beverage, but the cofounders knew they had to bring on experts to avoid any operational burden.

“We always wanted to control our own F&B because it meant we didn’t have to bring in catering, but none of us have run restaurants, and running restaurants is an art form, so we knew we needed to outsource that,” he said.

Beyond the dining space, the building’s decommissioned basement bank vault has been repurposed to a members-only private room to host exclusive events for up to eight people.

Moving up, the first floor features a marble

reception desk; a private 40-seat lounge library with parquetry flooring and fireplace; intimate breakout areas and meeting rooms; and a wine bar.

“[The bar] is probably where you’ll come for lunch or you’re meeting a non-member for coffee or wine,” Grace pointed out.

The second floor is dedicated to a members’ lounge, The Great Room, that Grace said is where members will “get to hang out and eat a full menu”. Adjacent is a light-filled Atrium Lounge that offers another sophisticated space for casual gatherings and private events.

Found throughout the venue is a curated collection of artworks by Australian and international artists including Louise Olsen, Catherine Clayton-Smith, Diena Georgetti, Damien Hirst, and more

FEATURE

/ The Pillars

“If they meet someone in the club and a business opportunity transpires, that alone is worth the membership ten times over.”

– Brad Delamare, co-founder

“We didn’t want it to be a boys’ club, a party club, or a co-working space; it’s none of those things. We want it to be completely different.”

– Steve Grace, co-founder

Meanwhile, wellness takes centre stage on the top floor with offerings including private outdoor infrared saunas, performance and recovery ice baths, and regular wellness classes held in the roof terrace studio. A dedicated beauty bar has also been set up, giving members access to all the hair styling tools, accessories, and make-up that “you can dream of”.

“Whatever the latest body hack stuff, we’ll have it here,” Grace said.

Grace added part of the charm of the amenities is to attract a diverse membership, which they emphasised is a priority for the club.

“Twenty-five per cent of our membership are female, and we want to hit 40 per cent, which is quite ambitious, but we really believe we can do it … If you look at the design that Emma has done, we were very conscious of making it appealing to a wide group of people,” he said.

“We didn’t want it to be a boys’ club, a party club, or a co-working space; it’s none of those things. We want it to be completely different.”

Sealing the deal

Beyond the exclusivity, The Pillars’ value proposition lies in the experience and opportunities it provides.

“One is the experience members have when they’re here. When they bring clients and guests, having someone greet them by name, knowing their drink order, and providing that real personalised touch, it looks great for them,” Delamare said.

“The second is from a business perspective. If they meet someone in the club and a business opportunity transpires, that alone is worth the membership ten times over. That’s where the value comes from.”

Even though The Pillars has only just opened, its founders are already looking ahead.

“We don’t want to stop with just this one. We need to focus on this right now, but we have grander ambitions,” Grace said, confirming that expanding is not off the table.

“We definitely want to go interstate.”

Members can do yoga, recover in an ice bath, or relax in an infrared sauna.

MORE

MENU OPTIONS WITH AUSSIE GROWN SWEET POTATO WEDGE

Bowled over

Ingleburn Bowling Club has rolled into a new era following a $15 million makeover.

WHEN INGLEBURN RSL made the call to shut the doors of Ingleburn Bowling Club in early 2024, the plan was to breathe new life into a beloved but time-worn venue. At the time, the club estimated the redevelopment would cost just over $12 million. After 16 months and a string of unforeseen challenges, the final bill came in at just over $15 million. But for Ingleburn RSL CEO Glenn Cushion that figure isn’t a cause for concern.

“There are no regrets,” he said.

“It would be more than fair to say we have exceeded the former club’s members and community’s expectations of our investment into this facility.”

That sense of civic and community responsibility has underpinned the project from day one. When Ingleburn RSL and Ingleburn Bowling Club amalgamated almost five years ago, the bowling club was struggling. It had its charms, but the clubhouse had seen better days. By the time Ingleburn RSL took over, the building was run down and in a state of disrepair.

“The premises was decades old,” Cushion said.

“There were two contributing factors we had to consider: the age of the facility, and the fact that, prior to the amalgamation, the club was facing financial challenges. That meant there simply wasn’t enough money to reinvest in the facility – or even to properly maintain it.

“It was somewhat run-down; one might say it was almost a broken facility when we amalgamated.”

Ingleburn RSL CEO Glenn Cushion

REDEVELOPMENT / Ingleburn Bowling Club

Despite its condition, Cushion said the management team was optimistic about the bowling club’s future.

“We always had a positive approach to Ingleburn Bowling Club,” he said.

“It made sense that Ingleburn RSL and Ingleburn Bowling Club became one club. We committed over 10 years in the MOU to spend just over $6 million.

“Proudly, we’ve more than doubled that expenditure, and certainly the Board, members, and our community have fully supported that.”

More than a makeover

Initially, the club hoped to retain elements of the original structure.

The architect, Peter Hosking of Quattro Architecture, was instructed to preserve as much of the building as possible. But reality had other plans. This included contaminated soil, asbestos, and waterlogged ground, which undermined the footing and resulted in extensive screw piling and the installation of additional footing. Even with those challenges, the club pressed forward.

“The understanding from the bowls community, the membership, and the Board of Directors has been so important,” Cushion said.

“They recognised that you’re renovating and rebuilding a facility that’s decades old, and there will be problems, there will be additional expenses, and there was a contingency in the original budget but I’m happy to share the contingency wasn’t enough.”

Ingleburn RSL president Terry Goldsworthy.

Quattro Architecture was behind design of the new-look club.

“It would be more than fair to say we have exceeded the former club’s members and community’s expectations of our investment into this facility.”

– Glenn Cushion, Ingleburn RSL CEO

During the rebuild, Ingleburn’s bowlers were given a temporary home at Campbelltown Bowling Club, a gesture that reflected the strong ties between the two neighbouring venues.

“Ironically, I used to work for Campbelltown Catholic Club, which operates Campbelltown Bowling Club,” Cushion said.

“When Campbelltown Bowling Club underwent renovations a couple of years ago, their bowlers came here. And when we were under construction, our bowlers went there. I’m very grateful to Campbelltown Catholic Club for their generous hosting and goodwill.”

Getting a glow-up

What’s emerged from the rubble is not just a renovation, but a completely new space for the local bowls team and the wider community. Designed with durability, comfort and functionality in mind, the new club is a modern take on the traditional workers’ venue. The interior fitout, led by Michelle Hosking of Quattro Architecture, embraces an industrial-inspired aesthetic through warm timber finishes, textured surfaces, and statement lighting.

The club now offers distinct zones – something that previously didn’t exist. On entry, guests are greeted with a spacious seating area featuring robust, metal furniture and exposed brick walls – a nod to the industrial design ethos that runs throughout.

Adjacent to that is a lounge space designed for relaxation, complete with plush seating and ambient lighting. The bar, a focal point of the venue, contrasts warm timber against raw concrete and steel accents to create a welcoming yet edgy atmosphere.

“One of the objectives in design we wanted to achieve was that whilst you’re under one roof, you could feel like you’re in a different area,” Cushion said.

“Each area has a definition and a difference.”

REDEVELOPMENT / Ingleburn Bowling Club

A dedicated sports zone is equipped with large-screen TVs and TAB facilities. Located at the rear of the club is a drop-down screen and oversized display to ensure that big sporting moments can be enjoyed from almost anywhere in the club.

“What we’ve tried to achieve is that it doesn’t matter where you sit in this club, you can view all the action on the big screen,” said Cushion.

An upgraded al fresco area offers additional seating, an outdoor entertainment zone to accommodate live music, a big-screen TV and family-friendly events with a kids’ play area.

The club’s two full-size bowling greens have been maintained, now complemented with the addition of a new external structure that houses the bowlers’ office, a kitchen, and a separate bar. Cushion said this dedicated space means bowlers can access the greens and essential amenities even when the main club is closed.

The enhancements go beyond design. With increased food and beverage output and the need for better climate control, the club had to install a new substation to manage the additional power demands.

The kitchen, previously a modest five-metre by four-metre space with second-hand equipment, has been upgraded to cater not only for regular bistro patrons but functions of up to 250 people.

The new menu features a mix of Asian a la carte and traditional club fare designed to reflect the tastes of a broad community. That’s important, Cushion said, because attracting a broad demographic isn’t just about marketing, it’s about being genuinely relevant.

“How do you make your club relevant to a broader audience? People use the word ‘attract’, but we think the word ‘relevance’ is more important,” he said.

Patrons now have the option to enjoy the new outdoor terrace or the comfy booth seating indoor..

“We are trying to attract customers to our venue, but the emotional response and behaviour we aspire to is relevance. Because it might be relevant to me, and not relevant to another person.”

That thinking ties directly into the club’s stated purpose: to connect with and support the community.

“If we were to rely on the bowlers and the bowling membership alone, it’s unlikely the club would have committed what we have committed and executed what we have,” Cushion said.

“At the end of the day, it’s not our money – it’s the members’ money, it’s the community’s money. Our Board had to be really strategic in determining the best direction and use for those funds, thus a broadening of the offer, attraction, and relevance has been our goal.”

Beyond individual patrons, the club also hopes to serve the needs of its unique geographic position. Flanked by an industrial precinct and fast-growing residential areas, it’s designed to appeal to everyone from local workers grabbing a drink after hours to families looking for a weekend venue.

Now, with the doors reopened and the lights switched back on, Ingleburn Bowling Club is once again ready to serve as a place to meet, connect and celebrate.

“It’s been a joyful learning curve,” Cushion said. “And a tremendous opportunity for our club, for the team, and the community.”

“How do you make your club relevant to a broader audience? People use the word ‘attract’, but we think the word ‘relevance’ is more important.”

– Glenn Cushion, Ingleburn RSL CEO

Caboolture Sports Club celebrated their win as the Best Sports Club of the Year.

Wynnum Manly Leagues Club was crowned Best Gaming Venue – Large.

Norths Leagues and Services Club executive chef Hossein Moshtaghi picked up Club Chef of the Year for the second consecutive year.

Brothers Leagues Club Ipswich’s Matthew Simonov was named Club Manager of the Year.

Celebrating top honours

The recipients of the 2025 Keno and Clubs Queensland Awards for Excellence were celebrated on 11 March at the Great Hall in the Brisbane Convention and Exhibition Centre.

DESPITE THE SEVERE weather posed by ex-Cyclone Alfred, the 2025 Keno and Clubs Queensland Awards for Excellence went ahead. The event saw 22 clubs collectively taking home 28 trophies, after more than 70 clubs were nominated across multiple categories.

Clubs Queensland CEO Kelly Egan said the awards recognised clubs that go above and beyond for their communities while also excelling in the fundamental aspects of club operations.

“All of these clubs continually demonstrate dedication to their members – both onsite and within their broader communities – and these awards are a fitting tribute to their contributions,” he said.

The Services Club Maryborough and The Waves Sports Club Bundaberg flew the flag for Wide Bay, taking home the titles of Club of the Year – Medium and Club of the Year – Large, respectively. They were joined by The Surf Club Mooloolaba, which was named Club of the Year – Small, while The Sands Bowlo in Sandgate received the honour of Club of the Year – Non-Gaming.

In fact, Mooloolaba Surf Life Saving Club walked away from the evening with four awards: Best Surf Life Saving Supporters Club, Best Boutique Dining, Health and Wellbeing, and Club of the Year – Small.

General manager Bryan Jones said these honours signal the club’s hard work.

“The entire team and I are thrilled with the results. Seven years ago, the club was in major debt with our bank and the ATO. We have come through this to become a profitable venue, now achieving an EBITDARD of over 22 per cent,” he said.

“We will achieve record profits again this financial year. There have been many important decisions made along this journey. The focus has been on price, product and service combined with a well maintained, modern premises.

“It is satisfying to look back to where we were when the changes commenced in October 2017, to where we are now.”

Meanwhile, Brothers Leagues Club Ipswich’s Matthew Simonov was named Club Manager of the Year.

“I’m incredibly honoured to receive this award. It’s not just a personal achievement but a testament to the hard work, passion, and dedication of the entire team at Brothers,” Simonov told Club Management.

“Managing a community club is about so much more than just operations, it’s about creating a place where people feel welcome, valued, and excited to return, whether they’re patrons or staff. This recognition means so

“Managing a community club is about so much more than just operations, it’s about creating a place where people feel welcome, valued, and excited to return, whether they’re patrons or staff.”

- Matthew Simonov, Brothers Leagues Club Ipswich

much to me, and I’m grateful to be part of a club with such a rich history and a bright future.”

Norths Leagues and Services Club’s executive chef, Hossein Moshtaghi, was named Club Chef of the Year for the second consecutive year, while the club’s restaurant, The Precinct, was inducted into the Hall of Fame.

Club Services Ipswich was recognised with the prestigious Heart of the Community Award for its Helping Our Future Today program. The initiative supports children and families in Ipswich through various charitable efforts, from providing hot breakfasts for school children to assembling toiletry packs for foster care families.

Egan said the awards is a chance to highlight the significant role clubs play beyond their core offerings.

“We are grateful to our clubs who look beyond their venue operations and step up to make a real difference in their communities,” he said.

“This is what sets them apart in the hospitality sector – their commitment to supporting members through sports programs, grants, fundraisers, and by creating spaces where people can truly connect.

“The Clubs Queensland Awards, now in their 26th year, give us the opportunity to say: you’re doing a great job, and we value the service you provide to your members.”

And the winners are:

Best Licensed RSL and/or Services Club: Maroochy RSL

Best Bowls Club: Club Helensvale

Best Football Club: Brothers Leagues Club Cairns

Best Surf Life Saving Supporters Club: The Surf Club Mooloolaba

Best Sports Club: Caboolture Sports Club

Best Social or Cultural Club: CSi Club Southport

Best Cafe: The Cafe, The Lion Richlands

Best Dining, Boutique: Bayview Restaurant, The Surf Club Mooloolaba

Best Dining, Grand: Bistro, CSi Club Southport

Best Club Redevelopment, Small: Kedron-Wavell

Best Club Redevelopment, Large: Carina Leagues Club

Best Gaming Venue, Small: Coolum Surf Club

Best Gaming Venue, Medium: Gympie RSL

Best Gaming Venue, Large: Wynnum Manly Leagues Club

Health & Wellbeing: Riding Waves of Change, The Surf Club Mooloolaba

Community Support Services: Rolling with the Community, Booroodabin Community & Recreation Club

Support Of All Abilities Sport: Falcons Footy Kidz – Rugby League for Children of Different Abilities, Maroochy RSL

Heart Of The Community: Helping our future today, Club Services Ipswich

Special Achievement Award – Safer Gambling: Cowboy Leagues Club

Special Achievement Award – Responsible Service of Alcohol: Cowboy Leagues Club

Young Manager Of The Year: Jye Graham, The Buffs Club

Club Chef Of The Year: Hossein Moshtaghi, Norths Leagues & Services Club

Club Director Of The Year: Neville Bell, Brisbane Racing Club

Club Manager Of The Year: Matthew Simonov, Brothers Leagues Club Ipswich

Club Of The Year, Non-Gaming: The Sands Bowlo

Club Of The Year, Small: The Surf Club Mooloolaba

Club Of The Year, Medium: The Services Club Maryborough

Club Of The Year, Large: The Waves Sports Club

Q&A / Vicky Pizarro

Vicky Pizarro may currently be a payroll officer, but over the years she’s also held roles in accounts and finance, reception, functions and events, poker machine analysis, staff training – and even spent time behind the bar.

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

My first role was as an office assistant. The bowling club was close to home, and it was something different to what I was doing at the time.

Vicky Pizarro celebrates her 35th work anniversary this year, marking five years at Ingleburn RSL and 30 years at Ingleburn Bowling Club before the two clubs amalgamated.

Q&A Vicky Pizarro

Payroll officer Ingleburn RSL Club

What did the amalgamation of the two clubs mean to you?

It was a bit daunting at first. There was a lot of speculation as to what would happen, but the RSL offered employment to all the bowling club staff. Now, a newly renovated bowling club (read about it on page 82) has just reopened, which is very exciting.

In your 35 years, what have been the biggest industry changes?

The biggest changes would be to the smoking laws – the banning of smoking inside clubs and outdoor dining areas. There is also more awareness and training for staff to deal with problem gambling. Women are also more represented in senior management roles.

When I think of the bowling club in particular, the changes to the women’s bowling uniform come to mind. When bowling, women were only allowed to wear skirts or dresses, which were knee-length or longer, with stockings, of course. No colours were allowed apart from cream or white, and jewellery was minimal. Separate days were allocated for men’s and women’s bowls. Men and women could “roll up” together but could not play bowls together.

What’s one of your favourite memories of your career?

The annual Women’s Bowling Club Christmas Concert was always a highlight. There was also the first time I played lawn bowls and somehow our team won. But mostly, the people I’ve had the pleasure to work with and the friends I’ve made.

What do you consider to be your greatest achievement in your 35 years?

Being nominated by the RSL club and presented with the Pride of Workmanship Award by Ingleburn Rotary Club last year is definitely a treasured highlight.

I also believe connecting with people is important. In particular, when I was working at the bowling club, many of the bowlers and patrons were retired and some lived on their own. Sometimes just lending an ear, having a friendly smile, saying hello, and being patient and understanding, is all that’s needed to brighten someone’s day and make them feel like they belong. I have met some amazing people over the years – and sadly, lost some too.

How do you spend your time outside of work?

I love spending time with my family, going on walks and Sunday drives with them. I love a good book and getting out in the garden.

What advice would you give your younger self starting out in the clubs industry 35 years ago?

Don’t be shy, ask questions. Try and learn something new every day – and just be yourself.

Fed up with being the last to know?

Stay up to date! Follow the Club Management Linkedin page for the latest club news in your feed.

GreenestThe grill yet

LESS ENERGY CONSUMPTION

CLEANER COOKING GAS OR ELECTRIC OPTIONS

The Synergy Grill is far kinder to food. Fat is atomised whilst cooking, less moisture is lost and smoke is minimised. Gas/electricity is saved through Synergy’s heat capturing technology that focuses heat directly on the food and reduces ambient heat loss, creating a cooler kitchen environment.