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Hostplus is a top-performing super fund that puts members first. That’s why we’re proud to have been named Money magazine’s Best Super Fund 2024. Judged on strong performance, value for money, and an ongoing focus on members, we’re thrilled to receive this recognition.
Best Super Fund 2024 is awarded by Money magazine. Visit moneymag.com.au for awards criteria. Awards and ratings are only one factor to consider when choosing a super fund. Past performance is not a reliable indicator of future performance. General advice only. Consider the relevant Hostplus PDS and TMD at hostplus.com.au and your objectives, financial situation and needs, which have not been accounted for. Issued by Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 as trustee for the Hostplus Superannuation Fund, ABN 68 657 495 890. HP2809
2024 is off to a strong start with many clubs already putting grand plans in motion.
IT’S BEEN JUST over month into my new role as the Editor of Club Management and I’ve already learned so much about what goes on behind the scenes in our clubs and more importantly, what it takes to keep members and guests coming back.
Up until taking on this new role, I was a technology journalist and the only encounter I’ve had with clubs has been on the patron side. Like most Aussie families, I grew up sharing many family meals at my local club – and back then it was considered the “special occasion” meal out.
These days, with a young family of my own, this hasn’t really changed all that much for me (on last count, I’m a member of seven local clubs), especially now that the food, beverage, and entertainment at clubs are on par with – or better –than a lot of other venues.
In this Autumn issue, there is plenty of evidence clubs continue to invest in making sure the experience for patrons is next to none, whether it’s going all-out with flashy fitouts, nabbing some top-notch chefs to help step-up their food and beverage offering, or just creating more functional social spaces for people to unwind.
Beyond the obvious revenue raisers, some clubs
Get the facts DrinkWise.org.au
– most of which are in regional parts of the country – are fortunate enough to have additional property and have cleverly transformed those spaces into caravan parks. While they’re nothing flash, they’ve become widely popular among caravanners. For these clubs, it’s an opportunity to invite these caravanners into the local community – even if it’s only brief – for a meal, a drink or two, and some light entertainment.
During this short time reporting on the club sector, I’ve had the opportunity to meet some real industry go-getters, including RSL and Services Clubs Association Margot Smith and Tracey Lentell from DCC Advisory, who are championing clubs to engage more women in management roles and help set career paths for those in junior roles.
It’s clear we’re off to a fantastic start to 2024, and I have no doubt this sets a positive tone for months to come.
Signing out.
Aimee Chanthadavong Editor, Club Management aimee@intermedia.com.auwww.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
DISCLAIMER:
Commercial Director - Hospitality Group: Simon York
Tel: 02 8586 6163 Mob: 0431 219 328 syork@intermedia.com.au
Group Art Director –Liquor and Hospitality: Kea Thorburn kthorburn@intermedia.com.au
Production Manager: Jacqui Cooper jacqui@intermedia.com.au
There is plenty of evidence clubs continue to invest in making sure the experience for patrons is next to none.
Cover image: Harriet’s Chicken at West HQ
Photography: Cath Muscat.
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Î
Î Perfect your service to retain and win customers with great experiences.
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48 40
Regulars
10 / News Briefs:
Club news from across the country.
16 / The Foyer:
The best new products on the market.
18 / The Bar:
Fantastic new drinks products to stock behind the bar.
20 / On The Big Screen:
The sporting fixtures that will make visitors flock to your sports bars.
66 / Q&A:
Cooper Lubeck is only 23 years old, but he’s already a board member of the Seymour Racing Club.
32 / Cafes:
Cafes in clubs are no longer just a pit stop for cake and coffee.
40 / Winter Menus: Hearty, classic dishes are making a comeback as the temperature drops.
48 / Chef Profile:
Chef Emerson Rodriguez is hopeful his new restaurant will see members return to the Royal Motor Yacht Club Toronto.
Features
26 / Women’s Leadership: An action plan on how to build a career path in the clubs industry.
28 / CEO Profile:
Michael Tonks reflects on how he keeps Buckleys Entertainment Centre always looking fresh.
50 / Gaming Room Design: Bright, airy, and spacious is what clubs are pushing for to keep punters around for longer.
54 / Column:
ESG Impact managing director James Cronan explores how clubs are navigating ESG reporting.
64 / Diversification: Clubs in regional parts of Australia are transforming their grounds to attract caravanners.
56 / Toongabbie Sports and Bowling Club:
The Western Sydney club makes room to cater for the growing local population.
60 / Belmont 16s:
The sailing club marked its 100year anniversary with a new-look.
Our new recipe book makes it easy for busy chefs to add crowd-pleasing italian dishes, to their menu. It’s been developedby Elke Travers, our Commercial Development Chef, who has 25 years experience, creating simple dishes, with a twist.
SCAN THE QR CODE TO DOWNLOAD THE FREE RECIPE BOOK OR VISIT nestleprofessional.com.au/resources /bring-taste-italy-your-menu
PHASE ONE OF the Frenchville Sports Club’s renovations is now underway.
Chairman of the North Queensland club Graeme Brady shared his excitement for the commencement.
“The construction commencement is a milestone showcasing our commitment to enhancing experiences for our community members. The envisioned enhancements will bring even more vibrancy and state of the art facilities, ensuring Frenchville Sports Club remains a central hub of enjoyment for years to come,” he said.
As part of phase one, the club will see the development of a solar-covered car park that will help reduce the venue’s annual energy consumption by 38 per cent, the construction of two new sheds, and an updated entrance to Ryan Park.
A new RSL memorial wall was constructed and erected as part of the build last November. The monument will serve as a dedicated space for the community to reflect on the unwavering sacrifices made by brave servicemen and women for generations to come.
“We are immensely proud to provide our community with a lasting memorial
of such significance. This memorial wall stands as a tribute to the courageous individuals who have selflessly defended our nation, and we are honoured to be a part of it,” Brady said.
Phase two of the renovation will be see the largest transformation of the club’s facilities. The extensive renovations will include a new main entrance, reception, bottleshop, a larger cafe offering, a refurbished bistro, a new gaming lounge, and a new kids play area. There will also be an introduction to the Dusk Lounge, complemented by the Duo Cocktail and Sports Bar, which will feature expansive new screens.
“These major renovations reflect our deep commitment to the community. It’s a promise to provide a space that fosters community spirit, enhances the sporting experience, and adapts to the ever-evolving needs of our members,” Brady said.
Renovation work will wrap up with the upgrade of Ryan Park and its facilities including its grandstand, accessibility viewing platform, and bathrooms.
The club has appointed Ashley Cooper Constructions as the head contractor and
BSPN Architecture as the design and project manager partner.
The last time the club undertook any renovations was approximately seven years ago. The club is confident that the new facilities will address the needs and wants of its members and the club’s future direction.
“The Master Plan is the result of listening to our members, extensive planning and community input, embodying a promise to provide a space that fosters community spirit, elevates the sporting experience, and reflects the ever-evolving needs and desires of its members,” Brady said.
Clubs Queensland CEO Kelly Egan applauded the work of Frenchville Sports Club.
“Community clubs provide a range of programs, initiatives and grants for their local communities while also providing employment for local residents and they are well-known meeting points for Queenslanders, providing social connection and building community,” Egan said.
The club will remain open and operational seven days a week throughout the renovations, Brady stated.
Construction is expected to be completed by mid-next year.
Since 27 February, all Australian businesses with over 100 employees are obligated to provide the Workplace Gender Equality Agency (WGEA) with data on their gender pay gaps (GPGs), with close to 5,000 Australian private sector employers pay disparity being made public for the first time.
It comes after the Albanese government’s reforms passed Parliament last year, a key driver for employer action to speed up progress to close the gender pay gap in the workplace. That data is now freely available.
According to the WGEA Data Explorer, in the Food and Beverage Services industry, the average total remuneration gender pay gap is 6.8 per cent, with the largest pay gap discrepancies occurring in management levels. It also found that just over a third of employers in the industry had undertaken a payroll analysis, and 29 per cent of those employers acted based off their analysis.
The industry’s result firmly outperformed national averages, with Australia’s average total remuneration package GPG sitting at 21.7 per cent. Both in the national picture and industry, the wage gap has slowly been closing since 2013-14.
Senator Katy Gallagher, the Minister for Women, said the publication of employer gender pay gaps is a pivotal moment for gender equality in Australia.
“The gender pay gap is a persistent and complex problem that costs the Australian economy $51.8 billion every year,” she said.
“Transparency and accountability are critical for driving change. By shining a light on gender pay gaps at an employer level, we are arming individuals and organisations with the evidence they need to take meaningful action to accelerate closing the gender pay gap in Australian workplaces.”
The WGEA Data Explorer not only covers gender pay gaps, but also looks at other workforce features that effect equity, including workforce and board compositions, paid parental leave, and employer policies and strategies.
The data indicated that while the Food and Beverage Services industry’s workforce composition is made up of nearly a fiftyfifty split of men and women, almost three-quarter of clerical and administrative workers are women. Conversely, only 11 per cent of women are CEOs and roughly a third of women are key management personnel or executive and general managers.
At board level, only 20 per cent of members are women and only 12 per cent are chairs. When asked whether employers have set a target to increase the representation of women on their governing bodies, only 10 per cent of the industry say they do.
Gosford RSL Club has marked its calendar in May for the opening of The Gallery, a new multifunctional conference and event centre.
The Gallery will feature five event spaces suitable for a range of occasions including conferences, exhibitions, weddings and more.
“With an impressive capacity of 600-plus, [The Gallery] introduces a whole new level of grandeur that has never been witness on the Central Coast before,” said Alyssa Speering, who recently joined the Gosford RSL management team as conference and events manager.
“Our aim is to revolutionise the local business landscape while still catering to our beloved community and businesses. Thanks to the incredibly versatile design of the spaces, we have the freedom to make this vision come to life.”
The Gallery has been built on the top level of the new three-storey $45 million Gosford RSL Club, which is earmarked to open in March. Joining The Gallery on the second floor will be a sports bar and an onsite Oak Haven brewery.
The first floor will contain a cafe, lounge, bar, multiple indoor and outdoor dining options, kids’ play area and teen retreat. Meanwhile, a distinctive porte-cochere entry, RSL museum and reception servicing both the RSL and the adjoining motel will be located on the ground floor.
The upgrade has been designed by WMK Architecture while construction is being carried out by local contractor North Construction and Building.
Gosford RSL Club Group has been operating since 1960, has about 25,000 members, consists of Gosford RSL Club, The Galaxy Motel and the Ashwood Motel, and employs more than 130 staff.
Federal Golf Club in Canberra has lodged three development applications (DAs), including one that details the club’s plans to build a retirement village on six hectares at the southern end of the Red Hill course.
Under the proposal, the over 55’s village will feature 125 residences made up of mostly free-standing three-bedroom houses, as well as a number of two-bedroom, three-storey lowrise apartments. There’ll also be a residents’ health and wellbeing centre with a lounge, events space, kitchen, toilets, games room, meeting room, cinema, open plan office, swimming pool, yoga room, gym, and hot tub. A new or extensively refurbished clubhouse has also been included as part of the proposal.
According to the club, the proposal to build a retirement village is necessary to help fund the club’s infrastructure renewal program that is estimated to cost between $6 million and $10 million.
“The only means of raising the $6 million to $10 million needed for the club to continue to operate sustainably is for the over 55s village to be developed,” the golf club shared in an FAQ document about the DAs.
The infrastructure renewal program, according to the club, will involve “urgent attention” to the water management system at the club. The club currently relies on a 40-year-old irrigation system that it describes as inefficient as it breaks down continuously.
“Over many years this water vulnerability has created major financial issues for the club,” the club stated.
“Over the past 15 years it has accumulated net losses of over $1.7 million. It has no reserves, is over $2.2 million in debt, and has no capacity to replace ageing assets including the failing 40-year-old irrigation system and clubhouse infrastructure.”
The club emphasised the development of the retirement village is “critical to the club’s survival”. It estimates based on the 125 residences, the club would earn $18.75 million.
The two other DAs lodged were to subdivide the block to make room for the future retirement village, and for upgrading the golf course, which will be carried out concurrently.
The lodgment of the DAs come nearly nine years since the Federal Golf Club’s board first signed an agreement with development firm Mbank to build the retirement village.
Visiting every RSL venue in Victoria sounds impossible, but that’s the challenge the Upwey Belgrave RSL has set for its members in 2024.
The club’s administration coordinator and volunteer Kylie Arndt told Club Management the 2024 RSL Trail is a fun and interactive way to engage its members and veterans after the club received feedback requesting more social outings and events.
“It’s a way to keep veterans who are housebound entertained and engaged, and feeling part of our RSL family. The hope to spark joyful memories and thoughts of people they have known from these regions or places they have visited...it has become a real talking point for a large number of members and veterans,” she said.
Arndt added the trail has been designed to show support for other local RSL venues in the state, particularly smaller clubs.
“Many RSLs are volunteer-run, and face operational and financial hardship, so this was a great way to promote other RSLs along the way. A brotherhood so to speak,” she said.
The 2024 RSL Trail features a list of 261 Victorian
sub-branches and 20 museums and other military places of interest that participants can visit around the state.
Every time a member visits a sub-branch or monument, they’re encouraged to share where they went, a photo of themselves at the venue and any comments about their visit. The experiences are then shared on the Upwey Belgrave RSL Facebook page and recorded on the RSL Trail list to indicate what other sub-branches still need to be ticked off the list.
Currently, there are 20 to 25 people actively participating. Arndt, however, is optimistic that as the club goes on its monthly veteran road trips, the uptake will increase as will the support from veterans and other RSL venues.
“One veteran called me recently to thank me for this and veteran-focused work. He said he was housebound due to illness and loved seeing the posts about where people are getting out and about it,” Arndt said.
“That phone call is what this was all about – making a difference for those who made a difference for us.”
“It’s a way to keep veterans who are housebound entertained and engaged, and feeling part of our RSL family.”
Kylie Arndt, administration coodinator and volunteer, Upwey Belgrave RSL
WSET (Wine & Spirit Education Trust), the global leader in drinks education, has announced the first Australian course providers to offer its Level 1 and Level 2 Awards in Beer.
From March 2024, these organisations will be the first to offer courses to trade professionals and people interested in expanding their knowledge of beer. The organisations include:
• Juice Wine Education & Training Consultants Adelaide, SA
• Bacchus Academy Melbourne, VIC
• Archive Academy, Geelong, VIC
• Queensland College of Wine Tourism, Stanthorpe, QLD
• Endeavour Group, Surry Hills, NSW has been approved to train its own team members.
Bringing with it over 50 years of educational experience, WSET’s new beer qualifications set the global standard for tasting and education in the beer category. Beer is WSET’s fourth qualification subject stream following wine, spirits and sake.
WSET Level 1 and 2 Awards in Beer will provide both trade professionals and beer enthusiasts with the product knowledge and tasting skills to become more beer confident. Launching online and in-person, the courses will explore the main types and styles of beer, key methods of production, tasting technique and food pairings. Using WSET’s trademarked Systematic Approach to Tasting, students will be equipped with a universal language to describe what they’re tasting and a framework for assessing quality.
To learn more about WSET’s beer qualifications visit www.wsetglobal.com
Club Governance and CMAA are pleased to now offer you and your Board a comprehensive online seminar package, that’s suitable for all registered clubs – from a small volunteer Board to the Board of a major club entity.
The product is delivered by two experts: Warren Tapp, Fellow of the Australian Institute of Company Directors, Director of 23 Board (Chair of 17), Founder of noted advisory firm Directors Australia, international governance advisor, and author of two authoritative books on governance, who is currently completing a PhD thesis on governance for clubs; and Geoff Wohlsen, club advisory specialist for 32 years, and holds a Bachelor of Laws and Bachelor of Economics.
The online video package (recommended to schedule at least one module per board meeting for discussion) consists of 18 15-minute video topics on:
• What is governance?
• Roles and responsibilities of directors and management
• Corporate and Club industry board structures
• Your constitution and bylaws: what it means to your Board
• How to conduct Board meetings, minutes, Board papers, decision-making and flying minutes
• Exploring untenable positions for directors, due process and disciplinary matters
• Confidentiality and conflict of interest for directors
• Long-term planning and strategy, budgeting and forecasts
• Risk management including fraud, developing a disaster action plan and a business recovery plan
• Dealing with bullying, discrimination, sexual harassment, privacy law and workplace health & safety
• Financial governance and reports, and avoiding insolvency
• Developing policies for your Club
• Recruiting a CEO and Board members, and Performance Management
• A director’s professional development and ongoing training
• Gaming, liquor and food operations, AML-CTF
Take the initiative and ensure your Board gets the right corporate governance information and guidance to be able to support you in making your club the very best it can be.
For more information, visit www.cma.clubgovernance.com.au
Mytico by Franke Coffee Systems is the perfect solution for the ever-changing hospitality industry and caters to coffee shop chains, quick service restaurants, bakeries, and trendy bars. The gamechanging Mytico line merges the classic look of a traditional coffee machine with the convenience of an automatic one.
Featuring state-of-the-art technology, this premium coffee solution simplifies drink preparation and ensures consistently high in-cup quality while adding a touch of Italian design that effortlessly enhances any location. Mytico’s ease-of-use and reduced height gives room for baristas to engage with customers while easily preparing their preferred beverage. Each Mytico is equipped with two coffee modules, so two employees can operate the machine simultaneously and produce up to four drinks in parallel.
Such a versatile machine meets a wide range of customer requirements, particularly with the option of manual milk frothing. This creates unforgettable coffee moments that keep customers returning. Unlock even more potential for your business with Franke Mytico!
Learn more at mytico.franke.coffee
Professional hygiene supplies you can depend on. From chemicals to washroom and waste management essentials –Jantex is your one-stop shop for cleaning perfection.
Since 2010, Jantex has been helping businesses across the globe to keep their premises spotless, hygienic and running smoothly. How? With their huge range of high-performance, great-value cleaning supplies. From cleaning equipment and chemicals to paper hygiene essentials and waste management solutions, Jantex has all of the everyday supplies a fast-paced catering business could ever need to maintain impeccable levels of hygiene.
Fight back against dirt, grease, grime and germs with Jantex’s high-performance chemicals. With ready-to-use, concentrated and super-concentrated formulas all available, there’s a solution for every need, and every budget. www.nisbets.com.au
Imagine transforming your beverage dispensers into dynamic, eye-catching displays that not only identify the beverage but also captivate your audience with promotional information. Vertek’s Digital Tap Decals are not just innovative; they are a revolution in the beverage industry. These state-of-theart decals can be remotely programmed from anywhere in the world, allowing you to update your message, promote special events and/or deals; or feature revenue-generating advertisements in real time, ensuring your venue always stays ahead of the curve. Whether it’s promoting local businesses, upcoming events, or special offers, Vertek digital tap decals offer an unparalleled platform for advertisers, making your venue the talk of the town. Here’s what you can expect from Vertek Decals:
• Remote Programming: Make display and messages changes from off-site.
• New Revenue Streams: Earn commission from advertisers, adding to your bottom line.
• Easy Installation: Hassle-free setup that integrates seamlessly with your current dispensers.
For more information, visit www.vertekinnovations.com.au
Having launched its flagship Better Beer Zero Carb as its first draught product, Better Beer has since extended its tap range to include Better Beer Ginger Beer, Better Beer Middy, and Better Beer Arvo Ale. Sales director Cameron Buckland says Better Beer is leading the way in helping new venue partners roll-out of these new products on tap through introductory deals and digital marketing.
“We have the benefit of leveraging our significant social media reach to inform pub patrons and Better Beer fans where they can locate their nearest venue pouring Better Beer,” says Buckland.
“Our service doesn’t stop once a new tap is secured. We are big believers in bringing the fun to the on-premise and you will regularly see the team offering a bar shout to drive trial, or running a promotion in-venue to win some Better Beer merchandise.”
Contact your local Better Beer sales rep for more information.
Good Drinks Australia is investing in a comprehensive year-round calendar of marketing and activations to drive growth of Magners Irish Cider in the on-premise, actively recruiting new drinkers through in-venue activity, and extending the cider season in the lead-up to and post St Patricks Day.
The year kicked off with a ‘Win a trip to Ireland’ consumer competition, where patrons were encouraged to buy two pints of Magners Irish Cider for the chance to win. The competition ran from 15 January and will end 30 March.
The activations then continue with the ‘Shout a Mate a Magners’ consumer promotion. It’s all about harnessing loyal drinkers (who are often Irish expats) to shout their mate to try something new, and recruit new drinkers to the brand with a ‘buy one, get $15 cashback’ promotion. Each of these activities will be supported with paid social media.
It’s the perfect time to stock the Magners Irish Cider range, which is available in multiple formats to suit your venue: draught kegs, pint bottles and cans for special events; and participate in the upcoming VPO driving consumer promotions. For more information, get in touch with your local Good Drinks Australia representative.
De Bortoli Wines has proudly unveiled PINOT Pinot Noir, following the resounding success of their acclaimed Rosé Rosé and Blue Gris which have amassed an impressive array of awards. Leveraging De Bortoli Wines’ renowned expertise in Pinot Noir, the introduction of PINOT Pinot Noir to the range is a natural progression, building upon the popularity of its predecessors.
For those seeking an easy drinking red wine, PINOT Pinot Noir stands as a quietly confident choice. A wine that adapts effortlessly to any occasion and weather, the heart of PINOT Pinot Noir lies in its super perfumed notes of pomegranate, damson plum, and forest fruits.
This Pinot Noir is perfect to be enjoyed chilled or at room temperature, and therefore it can be enjoyed with many different cuisines. For more information, visit www.debortoli.com.au
Act of Treason Australian Agave Spirit is pioneering the new era of agave, with the release of the first bottles for sale from Top Shelf International’s dedicated agave spirit farm and distillery in Queensland’s Whitsundays.
The inaugural First Harvest Blanco signals the arrival of Australian coastal agave. Several years in the making, Act of Treason is the spirit made for allAustralian Margaritas or sipping quickly. Just don’t call it tequila.
It is a true farm-to-bottle operation with plants grown, cooked, distilled and bottled from 100 per cent Agave tequilana (Blue Weber) at the Eden Lassie spirit farm and distillery, all powered by renewable energy.
Far from being a carbon copy of tequila however, Act of Treason embraces its own identity with distinct profile that exemplifies the best of Australian agave. A familiar backbone of cooked agave layered with notes of lime, fresh cut grass and tropical fruits, with complementary minerality delivering an elegant and soft spirit profile.
Bottles are available to purchase from its website, www.actoftreason.com.au.
Westward Whiskey has announced a new distributor partnership in Australia with Iconic Beverages.
The new partnership is aimed to help the whiskey producer grow its presence in the Australian market from 2024 onwards. The Oregon-based distillery is highly rated, winning multiple awards including Double Gold or Gold medals for all its flagship whiskeys from the San Francisco World Spirits Competition and ranking as the fifth best whiskey in the world from Whisky Advocate (2022).
“At Westward Whiskey, today we begin a new chapter in what has been an exciting and compelling Australian growth story. We are honoured to be in the company of dynamic and innovative luxury brands and are confident our strategic partnership with ICONIC Beverages will unlock growth and introduce our innovative whiskeys to new and discerning whiskey drinkers,” stated Thomas Mooney, Westward Whiskey’s founder and CEO.
The Westward portfolio of whiskeys includes flagship products Westward Whiskey Original, Westward Whiskey Pinot Noir Cask, Westward Whiskey Stout Cask, and Westward Whiskey Cask Strength. Exclusive to Australia is Westward Whiskey Rum Cask, finished in Magdalena Rum casks offering tropical and fruity notes to complement Westward Whiskey’s signature bold, robust flavors. Reach out to your Iconic Beverages sales rep for more information.
Brookie’s Free Spirited is a new non-alcoholic premix, adding balance to your drinks list. The Bcorp certified distillery from Byron Bay has released two nonalcoholic pre-mixes. A G&T with Pink Grapefruit, inspired by their classic dry gin and tonic; and a Blood Orange Spritz, with juicy blood orange with a hint of bitterness, like your favorite Italian aperitivo.
Eddie Brook, CEO and co-founder says, “Brookie’s creates world class spirits and world class drink experiences that capture the flavours of our rainforest and region. We have crafted our Brookie’s Free Spirited range to deliver a drink experience that is so damn tasty you won’t even know you are not drinking alcohol. Without getting too Byron Bay yogi centric on you, balance in life is important and there are times in our lives when we take a break from alcohol, Brookie’s is here to keep your vibes high and your spirit free. Now you can experience a world class cocktail experience in a bottle, alcohol free.”
The Free Spirited range is available from www.capebyrondistillery.com.
LIV Golf’s unorthodox golf tournament style –shotgun starts, anyone? – might divide golf fans, but it sure does capture attention. Last year’s inaugural Adelaide round at The Grange Golf Club was a roaring success, with American Talor Gooch’s win coming down to the wire.
This year, the hopes will be that Aussie Cameron Smith can clinch a win on home soil. Adding to the excitement, American golfer Anthony Kim has just been announced as a season-long wildcard entry, after retiring in 2018. He might have been out of the game for 12 years, but he’s lost none of the bravado that makes him the man many people love to hate.
The LIV Golf Adelaide tournament will run 26-28 April, making it the perfect lunchtime screening. Broadcast by 7plus.
For Australian F1 fans, the Australian Grand Prix is the highlight of the calendar, and early enough in the season to keep revheads guessing on who will do well. Will Red Bull dominate this season like last year? Can anyone challenge Max Verstappen for race wins? Will Mercedes give Lewis Hamilton a winning car for his last season with the Silver Arrows before he leaves for Ferrari? And where will Aussies Daniel Ricciardo and Oscar Piastri end up in the pecking order?
With action from Friday 22 March to Sunday 24 March, the Australian Grand Prix is a great way to pack out your sports bars and alfresco spaces from lunchtime to early evening.
Tune in on Foxtel or 10 Play.
In 2023, AFL hosted the first Gather Round, with all 18 teams playing a round in and around Adelaide. After the success of the event, the AFL signed a deal with the South Australian government to host the annual event until 2026.
Gather Round will take place in Round 4 of the AFL Championship, with all nine matches of the round taking place in South Australia from 4-7 April. Highlights include a double header at Adelaide Oval on Saturday 6 April, kicking off with Carlton v Fremantle, before Geelong and Western Bulldogs go head to head. With a festive atmosphere surrounding all the Gather Round matches, footy fans can’t help but get excited. Catch all the action on Foxtel and Seven.
Already WBO’s super welterweight champion, Tim Tszyu will make his Las Vegas debut on Sunday 31 March when he takes on American Keith Thurman. There’s a lot at stake, with the WBO announcing that if Tszyu loses this bout, he will be stripped of his super welterweight belt. But if he were to win, the WBO’s president has hinted that he would have earned the right to face off with his rival Terence Crawford for the welterweight title.
Every boxing and martial arts fan will be tuning in for this bout to see if the undefeated Tszyu can hold his nerve. But with so much national goodwill behind him, even non-boxing fans will be checking out this match, so make sure to have it playing on plenty of screens around your venue.
Book the bout in now on Main Event.
A milestone Ultimate Fighting Championship event, UFC 300, is set to take place in Nevada, with a headline fight is certainly worthy of UFC’s triple century event. Taking place on 14 April, a Light Heavyweight championship bout will pit current champion, Alex Pereira of Brazil (pictured), against former champion Jamahal Hill of the USA.
The women’s Strawweight championship bout will also take place, with two-time champion Zhang Weili hoping to defend her title against Yan Xiaonan.
The drawcard for UFC 300 is particularly stacked, with six bouts to take place in the pay-per-view portion of the event, with the last three bouts to go for five rounds each. It’s definitely good bang for your buck for MMA fans.
Order UFC 300 now on Main Event.
All NRL teams will head to Brisbane for the 2024 Magic Round from 17-19 May. Suncorp Stadium will get a real workout over the weekend, with two games on Friday evening, followed by triple headers on Saturday and Sunday. Home ground heroes Brisbane Broncos will hold court on Friday night, taking on the Manly Sea Eagles.
Established in 2019, the annual Magic Round has continued to grow on popularity, with average daily attendance jumping from 33,000 in its first year, to 49,000 last year. A great show for everyone, leagues clubs in particular will be going all out for the Magic Round, with activations all weekend. Catch every game on Foxtel League and Nine.
Foxtel continues to deliver all the sporting action when it comes to Australia’s beloved footy codes, including securing a long-term deal for AFL broadcast rights.
AS MORE PATRONS look for an all-encompassing entertainment experience when they go out, live sport continues to be a crucial feature that draws patrons to clubs.
Not only do clubs provide excellent meals at reasonable prices, but combined with cutting-edge AV equipment and an exciting atmosphere, there’s no wonder that club sports bars still pack out for all the big fixtures and pay-per-view events. Underpinning a club’s live sport offer is Foxtel’s comprehensive broadcast program.
“Foxtel Group is the home of sport in Australia. We have longterm rights to the local and international sports Aussies love,” says Rebecca McCloy, executive director - commercial sport.
“In the last 12 months we signed 175 contracts with 120 sports bodies and federations.
“We’ve locked down deals for AFL and Cricket until 2031. And importantly, we have the biggest offering. Every minute of every AFL game throughout the season plus the finals up to the Grand Final, plus the most extensive cricket offering available to our more than three million sports subscribers.”
And it doesn’t stop there.
“Add to those new deals with ESPN, Matchroom, and a fiveyear contract with UFC, which has the youngest fan base of any professional sport in the world, and our offering is unmatched,” states McCloy.
From 2025, the new AFL rights will come into effect. As well as all AFL and AFLW home and away games and finals (excluding the AFL Grand Final) available on Foxtel and Kayo Sports live and ad break free during play, the Foxtel Group will introduce an exclusive Super Saturday of games across the first eight rounds of the season.
For the first time Fox Sports’ commentary and production will be available on all AFL games including alternate commentary feeds and expanded digital highlights.
After a long wait, the AFL and NRL seasons are back, with both codes more popular than ever. 2023 was a record year for
viewership for both the AFL and NRL, and Foxtel expects these records will be broken once again in 2024.
There’s a lot of excitement being drummed up around both codes, particularly with the two Las Vegas games of NRL’s opening round. Played in the same stadium that housed this year’s nail-biting Super Bowl, the Sea Eagles, Rabbitohs, Roosters and Broncos gave Americans a taste of the Aussie game.
The Las Vegas games were just one exciting facet of the season, but the question everyone wants answered is whether the Penrith Panthers can make it four Premierships in a row. With changes to the winning squad and the Brisbane Broncos looking to make up for last year’s heart-breaking loss, it will be a difficult feat. One thing’s for sure – it’s going to be another great season.
Revenge for the Brisbane teams is a common theme across the codes, with AFL’s Brisbane Lions also looking to make up for last year’s defeat against the Magpies. Or could the likes of Carlton or the GWS Giants upset the applecart and go one step further this year to make the Grand Final?
Time will tell, but throughout the season Foxtel will be delivering all of the AFL and NRL action, ensuring that there’s always a reason for your sports-loving members to visit your club for the best sporting action.
How are clubs raising the bar in 2024? Paynter Dixon has a finger on the pulse of innovation.
CELEBRATING 110 YEARS of design and construction, the privately-owned Australian company is a proud market leader in the delivery of award-winning hospitality venues.
Strategic Development Lead for Hospitality, Andrew Neagle, recently returned from Southeast Asia where Paynter Dixon led a study tour of highprofile venues in the Philippines, South Korea, Vietnam and Singapore.
The industry expert was impressed by the exceptional standard of materials and finishes showcased by integrated resorts in the region, including the iconic Marina Bay Sands in Singapore.
“Global competition and evolving consumer expectations are pushing luxury to an unprecedented scale,” notes Neagle. “Marina Bay Sands has over 2,500 hotel rooms and suites of palatial quality finishes. Despite high room costs, hotel occupancy rates are consistently above 98 per cent, which has led to the operator announcing plans for building a fourth tower with an additional inventory of 1,000 suites.”
“Regardless of size, if your venue has a premium brand offering within the local market, you will attract a premium customer. An investment in quality-built assets creates a quality return. While
inflationary pressures and the cost of living have increased, consumers have maintained their spending for experiences which they regard as exceptional and higher value.”
Neagle highlights the importance of creating a ‘sense of arrival’ for patrons, triggering a positive emotional response. Paynter Dixon is currently working with a large regional club on a major refurbishment of the venue, commencing with the entrance experience. The works entail a new porte cochere, wall gardens, water features, upgraded driveway, dropoff entry, high-quality lighting, natural timber finishes, and large internal and external LED promotional screens to welcome arrivals. The project will involve a staged works program, with the following stage involving the refurbishment of dining areas, cafes, bars, indoor and outdoor gaming and extensive lounge areas.
“We look at how the ‘wow’ factor – which is established on arrival – flows through the venue. There is consideration of the overall layout, and the relationship between various spaces for optimal comfort.”
Bars are more sophisticated than ever before, says Neagle. For one thing, large and centralised bars are necessary for accommodating the ever-growing range
of beverages for discerning customers, including craft beers on tap.
“From a functional perspective, the design of a bar and surrounding space is key to maximising access and minimising traffic. Centralised bars can also operate with great efficiency, reducing workload for staff while providing a visual anchor for patrons.”
Paynter Dixon’s fit-out of the Petersham RSL Club is testament to these principles. Patrons enter an elegant marble foyer, before venturing further into a stylish interior environment that impresses with the use of premium and imported materials, from hand-pressed mosaic tiles to velvet and suede finishes.
The new RSL features restaurants, indoor and outdoor gaming lounges, an auditorium and day spa. The main bar and glazed skylight courtyard provide a centre point.
Paynter Dixon was subsequently awarded ‘Construction (Commercial), Interior Fitouts, $8 Million – $10 Million’ at the Master Builders Associations NSW 2023 Excellence in Construction Awards. The judges noted: “This [fit out] has given the local area a club with increased membership which reflects the ambience created with detailed and quality workmanship.”
To learn more, contact Andrew Neagle on andrew.neagle@paynterdixon.com.au.
RSL & Services Clubs Association hosted its fourth Women’s Leadership Roundtable session in February offering tips on how women can craft their action plan for 2024 and beyond.
ON FEBRUARY 14, RSL & Services Clubs Association CEO Margot Smith and Tracey Lentell, an award-winning industry veteran in design, culture and change, spoke candidly and openly to a room of women from the industry about why it’s important to set goals not only for their careers but also for different aspects of their lives including health and wellbeing, relationships and family, finance, community and environment, leisure and education.
Lentell deep-dived into how articulating these goals is paramount to excelling in life, and that it will help fulfil a sense of purpose, which is key for overall wellbeing. She provided examples of how goals can be tracked with journalling, a diary or a vision board; how stress can be managed through exercise or getting out in nature; how budgeting can help people better understand their financial position; and how to create a career path through training, networking and mentorship.
The workshop-style event was the fourth session of a four-part series. The RSL & SCA began hosting these events after it received a grant from the Women in Gaming and Hospitality Australasia. The grant funding was designed to promote positive outcomes for women and to drive systemic change in the industry across Australia and New Zealand. Other recipients of the grant included Club Central, Australian Hotels Association, Canberra Labor Club, Gaming Care, The Middle Hotel Korumburra, SkyCity, and Redcape Hotel Group.
According to Lentell, such events aim to help empower women in what is typically a male-dominated industry.
“The idea is to grow networks, grow education, to continue to foster the women in clubs movement, and to encourage women that they can have careers in clubs,” she said.
Smith added it’s important to help women in clubs be more aware that career paths can exist in the industry.
“It’s about being conscious about how your career path aligns with your personal values. I think there are times when people get tapped on the shoulder to do a course, go on a trip, or be promoted, but some of those networks might be a closed shop,” she said.
“As women, we might not always be in the room, so it’s asking if there’s a career path that you want to seek out, rather than waiting to be asked.”
Lentell agreed that not a lot of clubs help employees set career paths, and therefore it’s up to an individual.
“You have to chase it if you want a career,” she said. “You have to work out where you want to go and drive it, even if it means moving somewhere else. Often people don’t look at a career path, it’s not something clubs do but if it does it comes down to being a happy accident.”
Not establishing career paths is not just a women’s issue, however.
“If you speak to many CEOs, they’ll tell you they started as a glassie or similar position and then they just moved up, so it’s not just a female phenomenon; it’s everybody in the industry,” Smith. “We want to professionalise career paths in the club industry.”
“As women, we might not always be in the room, so it’s asking if there’s a career path that you want to seek out, rather than waiting to be asked.”Margot Smith, RSL & Services Clubs Association CEO
RSL & Services Club Association CEO Margot Smith and award-winning industry veteran in design, culture and change Tracey Lentell breaks down three ways clubs can help advance gender equality and better support women.
• Be open about career paths. “I think clubs should share what development opportunities there are, and be transparent about what courses, promotions, and network opportunities are available,” said Smith.
• Be flexible with parenting arrangements. “It’s being aware that women can add value to the business, have a career, and balance kids,” said Lentell.
• Acknowledge other commitments. “Sometimes women or team members who do not have kids get additional projects, but it’s important to recognise that even though they might not be saying ‘I need to go pick my kids up’, they might be saying ‘I’ve got to go train for a sporting competition’, and that’s everyone’s choice,” Smith said.
and Services. Contact kiahkennedy@rslservicesclubs.com.au to find out more.
Buckleys Entertainment Centre CEO Michael Tonks chats to Club Management about the club’s success and what inspires him to stay ahead of the game.
LOOK AROUND AT Buckleys Entertainment Centre and it’s clear that chief executive Michael Tonks doesn’t do anything by halves.
The centre’s recently refurbished private dining rooms, for instance, include feature walls covered in commissioned artwork, plush royal blue banquette seating, and a stunning one-off designed chandelier that appears like illuminated pasta bowls glued together.
Speaking to Club Management, Tonks explained how the old function spaces were looking stale and the intention of the revamp was to give the rooms a “wow factor”.
“We’re not about being a cookie-cutter,” he said. “Whatever we do, we don’t put a budget on anything. I want it to be the best and in front of the rest of the field.
“You’ll see we’re not just the average corner club.”
Tonks acknowledged the club has been, however, fortunate enough to be in a position where it can splurge $20,000 on artwork.
“We are very financially successful. We don’t owe any money and we’re very well cashed up.”
Buckleys is in Breakwater, a south-south-east suburb of Geelong, Victoria. Officially known as the Geelong Combined Leagues Club, it’s owned by the Geelong Football Umpires League and three local football leagues – Geelong Football League, Bellarine Football League, and Geelong and District Football League. It first opened in 1993 and has grown into one of the largest and most popular clubs in Victoria.
Tonks has been leading the club for the last 20 years. Before this, he was with the Victorian Hospitality Management Services, which until recently owned clubs including the Dandenong Club and Knox Club.
“I came from a real corporate structure, and I was a general manager and troubleshooter for them in Melbourne for a couple of years. Their whole key to success in those big Melbourne clubs was to consistently do something to keep the patrons interested.”
Tonks has since brought this same philosophy to Buckleys.
“I’m always conscious of the back of house issues: the market share, the turnover, the revenue, the net machine revenue. I’m trying to always grab just that little one per cent extra of market share,” he said.
“To do that, your venue needs to be outstanding, and it needs to have more bells and whistles than the place up the road.”
One of the more unique features of the club, which also underwent recent renovations, is Uncle Buck’s Ice Creamery. Described as the “ultimate dessert experience”, it offers patrons a selection of DIY soft serve and frozen yoghurt options plus a topping station. It’s been refreshed with a new lolly wall inspired by the M&M’s store in New York and a Willy Wonkainspired fitout to match the playful design of Uncle Buck’s Play Parlour.
For Tonks, renovating the ice creamery was a no-brainer given it sells between $8,000 to $10,000 of ice-cream a week.
He explained to stay ahead, it’s important to keep the venue looking fresh. For the last 20 years, Tonks draws up a 12-month master plan every May.
“The gaming room gets done every five years. We always rotate our furniture,” he said.
“We’ve actually got new bar furniture going in
at the end of April. It’ll get a little revamp at the end of June. We’re consistently spending money – my whole philosophy is you’ve got to spend it to make it.”
When Tonks isn’t knee-deep in renovation design plans, he’s off travelling – whether it’s for business or leisure – with hopes he’ll come across inspiration he can bring back to the club.
“I do a lot of overseas travel, even on annual leave. I’ve been to Vegas about seven times, New York, and Disneyland to look at their offer, and how they look after people, as customer service is huge in Disneyland, just to pick up some little ‘one percenters’ to bring back,” he said.
“When I go to Sydney, I’ll take a full day or two and visit all the clubs that have done renovations or have been taken over or there’s something flagged for me to look at, and then I’ll come back and work on what they’ve done.
“We’re nowhere as big as Penrith Panthers but I’ll pull the jewels out of it, chop and change it, and come up with the results you’ve seen.”
The work that Tonks has led over his tenure at Buckleys has not gone unnoticed in the industry either. The club has received 27 awards over the 20 years, including the 2023 Community Clubs Victoria Best Community Refurbishment and Best Hospitality Team awards.
“I like to see success and I like to see staff morale and more so, I love when we’ve done something and to hear the members’ and patrons’ feedback – that’s the reward.”
“I’m trying to always grab just that little one per cent extra of market share. To do that, your venue needs to be outstanding.”
Michael Tonks, CEO of Buckleys Entertainment Centre
Clubs are reshaping the cafe experience with elevated food offerings, modern spaces, and a renewed focus on social connections. Reports Aimee Chanthadavong
WHEN IT COMES to Australia’s cafe culture, there’s no denying the standards are high. To meet those expectations, the cafe experience in clubs is being redefined – from the coffee and food offering through to the fitout – to restaurant-quality standards.
At the Norths Leagues Club in Kallangur, Queensland, the club completely overhauled its cafe as part of its decade-long modernisation project.
“Apart from the original cafe location, everything has changed,” according to Norths Leagues marketing manager James Bennett.
The Avenue cafe was revealed at the end of last year, and with it a new menu was introduced. It features Asian-inspired dishes, including banh mi, rice paper rolls and katsu curry, along with classic favourites such as steak sandwiches, beef nachos, and toasted sandwiches. There is also a full breakfast offering with Belgian waffles, Spanish-baked eggs, and eggs benedict.
“When you think of a traditional cafe menu in clubs, you think of burgers, chips, toasties, raisin toast, and classic roast meals. We’ve really tried to elevate the experience of the menu, so it reflects the decor,” Bennett said.
“The chef has somehow created these incredible dishes, but still at a price point that members would expect from a cafe.”
Like the food menu, The Avenue cafe has elevated its coffee offering by giving patrons a choice between two house blends. There’s the original signature blend, which is described by Bennett as being so strong it “puts hairs on your chest”, and a new blend called Hometown that’s softer, mellower, and sweeter.
“The feedback we’re getting from our patrons has been extremely positive, in particular from one of our regulars,” said Bennett. “He would only order a half-strength [coffee], so we offered him the Hometown, and now it’s his choice every day.”
Norths Leagues general manager Troy Young believes The Avenue compliments the club’s flagship restaurant, The Precinct, which opened three years ago and was awarded the Keno and Clubs Queensland Award for Best Dining in 2022 and 2023.
“We’ve had such success in our catering operation through The Precinct, and we’ve had to look at opportunities to see how we could expand because we simply can’t fit anymore for The Precinct
Club Management caught up with Nestlé Professional master barista Jo Yuen to chat coffee trends, and what club operators need to consider if they want to lift their cafe experience.
1. Cold coffee: Yuen advised clubs should make sure their coffee offering includes cold beverages. “More consumers are reaching for iced drinks, regardless of the season,” she said, noting that it doesn’t appear to be cannibalising hot coffee sales either, rather it’s leading to bigger spends.
2. Customisation: Yuen highlighted consumers are looking at more ways to customise their coffee order. She said it’s increasingly popular among younger consumers, especially those looking for novel ways of drinking coffee. Customisation can be in the form of alternative brewing methods such as pour-over, cold brew, and AeroPress; alternative milk options; or by adding sweeteners or syrups.
“Cafes can train baristas on alternative brewing methods and offer demonstrations to educate customers,” she said. “Generally, clubs keep it simple by offering only one coffee blend, so they need one that’s versatile enough to work in all formats.”
In this case, choosing a balanced blend like BUONDI Steady State from Nestlé Professional is the perfect solution because the medium-dark roast is great with or without milk.
3. Sustainable Practices: As consumers become more environmentally conscious, this is being reflected in coffee consumption, Yuen said. “There’s a growing demand for environmentally friendly and sustainably sourced coffee, and the use of compostable or reusable cups.”
As a final tip, Yuen suggested club operators should look to online sources, such as TikTok, for inspiration and the latest cafe trends.
“Cafes who monitor these communities can easily stay abreast of trends and keep their menus fresh,” she said. “A strong online presence can also attract new consumers to your cafe.”
restaurant, so there was an opportunity there to boost revenue sources and increase our capacity through the cafe, The Avenue,” he said.
With the belief the offering at The Avenue is unique, the club has started running weekend breakfast, where it opens earlier than the rest of the club to offer favourites at a competitive price point, such as $10.90 for eggs on toast or a granola bowl.
“I believe there is a big opportunity out here in Moreton Bay. If you want to go out for breakfast around the area, there’s not all that many options, and I think the area deserves it,” Young added.
Norths Leagues worked with Cayas Architects to develop the new-look space. The Avenue cafe accommodates up to 110 patrons and is now twice the size of the former cafe -- thanks to a new alfresco dining area that takes on a European look with cobblestones and cushioned bench seating surrounded by plenty of greenery and water features.
Bennett expressed how the alfresco area has been well-received among members and guests.
“It offers a true alternative to The Precinct. We’ve noticed since we opened The Avenue with the alfresco area, especially on Friday and Saturday nights, people are choosing to dine at The Avenue as opposed to going to The Precinct because … the alfresco section adds a bit more of a relaxed vibe,” he said.
“Sometimes when people go out to dinner, they don’t want the full dining experience, they just want somewhere that’s chilled. The Avenue certainly offers that, so it’s matching what people’s dining expectations are really well.”
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Outdoor dining has also been embraced at Club Dorsman. Formerly known as Singleton Diggers Alroy Park, the club rebranded last November after the club’s management and board wanted to create some differentiation between its two venues, Singleton Diggers and Singleton Diggers Alroy. The two venues are a 10-minute drive apart, on the fringes of New South Wales’ Hunter Valley region.
As part of the rebranding, the club expanded with The Arbor, a 150-seater outdoor cafe that includes two 15-seater cabanas and a covered kids play area.
Singleton Diggers CEO Michael Titow explained The Arbor has been designed to not only encourage outdoor dining but to attract 25-40-year-olds and their families.
“The club was very much a male-dominated area, so we’re trying to entice families into the area,” he said.
“We’re situated in the middle of a residential area where ... there are lots of young families that use those nearby facilities. So, why not encourage them to our place instead of making them travel four or five kilometres into the main town.”
Another intentional design aspect of The Arbor was to create a space that would encourage socialisation. Titow admitted that typically, he would set up large TV screens on the walls at the club but decided against it when The Arbor was built.
“There are no big TV screens in the outdoor area. It’s about sitting down, talking, and trying to connect again with one another over good food,” he said.
To further encourage socialisation, The Arbor’s menu offers only shared plates, such as chicken wings, Korean meatballs, beerbattered fish bites and pizzas.
With inflation remaining high and the cost of labour and goods continuing to soar, the need for energy-efficient and labour-saving kitchen equipment is critical for the financial health of clubs. Chris Leak from Stoddart shares two kitchen equipment items he believes can help cut costs without compromising quality.
“Combi-ovens have been integral to many kitchen operations for years due to their versatility, ease of use, and efficiency. They offer a combination of convection and steam cooking, allowing chefs to prepare a wide range of dishes, including the regeneration of cooked products where meals can be pre-plated and bought up to a serving temperature, without overcooking.
“With the shortage of skilled labour in kitchens, combi-ovens can simplify production by minimising guesswork for chefs. These ovens allow for plug-and-play operation, freeing up chefs’ time for other tasks.
“Consistency is crucial. Combi-ovens ensures the same high-quality food is produced consistently, even when staffing levels are minimal. They yield up to 20 per cent more meat cuts compared to traditional convection ovens.”
“Filtering deep fryers helps maintain the quality of frying oil. Regular filtration removes impurities, extends oil life, and ensures consistent frying results. It reduces the need for frequent oil changes and manual cleaning.
“Some models can come with energy-saving features, optimising oil temperature and reducing energy consumption. Filtering deep fryers contributes to consistent food quality, which is essential for customer satisfaction.”
“With the opening of The Arbor, we hired four Fijian chefs from international resorts, and they’re the driving force in the kitchen now. It’s them that brings the influence of sharing across,” Titow revealed.
“They’re very much a social group of people where they like to sit down and share stories with members and guests.”
For Wenty Leagues Club, The Cafe has become a social hub for patrons, according to CEO Glenn Kovacs.
“When patrons come to Wenty Leagues, they have regular activities that they come and enjoy, such as Bingo, Tai Chi or Gentle Exercise. The Cafe is a place where they can all congregate after those activities to debrief and enjoy a good feed, good coffee and their time together.”
While the club undergoes major renovations, Wenty Cafe has temporarily relocated to the club’s flagship CHAR restaurant, which has been renamed The Cafe. In its temporary format, the club has refreshed the cafe menu with the addition of fresh juices, poke bowls and a range of gluten-free and vegetarian options.
The Cafe has also become a popular space among remote workers, Kovacs stated, noting that additional power points have been installed to accommodate those people.
“Remote workers come in to work, eat, drink, and have meetings,” he said.
The Western Sydney club envisions that once construction is completed the new-look Wenty Cafe will be completely refreshed with an open-plan design that will create a lighter and brighter feeling and feature additional seating that will provide various options and areas for patrons to gather and socialise.
INGREDIENTS (Serves 10)
SCHNITZEL
10 x 150g pork neck steaks
300g plain flour
6 eggs
300g panko crumbs
100g parmesan
PESTO
40g basil
40g pinenuts
60g grated parmesan
3 cloves garlic
125mls extra virgin olive oil
20 slices thick cut white bread (2cm thickness)
20 slices tomato
20 slices buffalo mozzarella
10 rashers crispy cooked Australian bacon
300g baby rocket
METHOD
SCHNITZEL
1. Using a meat mallet or rolling pin beat out pork neck steaks until approximately 1.5cm thick.
2. Place flour, eggs and panko crumbs in separate bowls. Season flour and add a little water to eggs, whisking to make an eggwash. Combine grated parmesan with panko crumbs.
3. Dip pork in flour, then egg then panko crumb mix. Refrigerate for 15 minutes.
1. Place basil leaves and pinenuts in a blender or food processor and pulse several times. Add crushed garlic and grated parmesan and pulse again until combined. With a spatula, scrape down the sides of the processor if needed.
2. With the food processor running, slowly add olive oil in a steady stream. Season.
1. Fry crumbed schnitzels in oil for approximately 2 minutes each side until golden brown and done. Drain on paper towel.
2. Build sandwiches by placing schnitzels on half the slices of bread. Top with tomato, mozzarella, rocket and bacon. Spread remaining bread with pesto, place on top of the sandwich, slice and serve.
Note for recipe: Cooking times and temperatures may vary with kitchen facilities and appliances. Desired doneness and the recipes should be noted as a guide only. We have not considered special circumstances leading to adverse effects such as allergies, health-related restricted-diet, and pregnancy-related effects. As such, Australian Pork Limited is not liable for any undesired cooking outcomes from this recipe.
As the temperature drops, clubs are looking to swap summer salads for hearty comforts inspired by old classics created from farm fresh, seasonally available produce.
By Aimee ChanthadavongTHERE’S NO DENYING that the food options at clubs have come a long way. While there is always room for club classics – steak, schnitzel, and Sunday roast – what keeps patrons returning again and again is the variety of new and exciting dishes. And now, with the peak summer trading period over, it’s time for clubs and their food and beverage teams to turn their attention to seasonal opportunities through evolving and interesting menus that drive interest, sales, and repeat visitation ahead of the cooler months.
“Evolving menus that change regularly create new and exciting reasons for customers to return and spend,” according to Future Food director Allan Forsdick.
“While there will always be a place for menu staples and favourites, these should be spiced with a good helping of new menu items and variations. The aim is to provide a balance of proven success and interest-generating dishes specific to your target audience.”
He added that announcing seasonal menu changes is a fantastic marketing opportunity.
“It creates a sense of anticipation among patrons and gives them a reason to return to try new offerings,” said Forsdick.
“Developing a point of difference should be at the forefront of any business strategy. What can be more appealing and effective than promoting the club’s surrounding areas by championing the local region in which it operates, further
strengthening the connection between club, customer, and country.”
From paddock to plate
At West HQ in Sydney’s southwest, the food and beverage offerings are made up of various restaurants – including CHU Restaurant by China Doll, the New Town Thai, and outlets of Eat Street Central such as Pizzaperta Manfredi by Stefano Manfredi, Steak & Oyster Co. by Sean Connolly, and Harriet’s Chicken. With this in mind, West HQ group executive chef Gursu Mertel said the upcoming winter menus at the precinct will be dictated by what produce he can get his hands on but doesn’t doubt there’ll be “warming, comforting, and familiar dishes”.
“I work closely with our suppliers and partners, such as FoodBuy, who provide us with great support to source great produce,” he said.
“I catch up with our suppliers on a daily basis to talk about day-to-day production and what’s coming next, which helps me when we develop our seasonal menus, such as winter, as well as ensure we are providing the best quality produce to our customers.”
For Emerson Rodriguez – who recently opened his new restaurant Emerson’s on the Lake after winning the Royal Motor Yacht Club Toronto’s food and beverage operator contract – it’s his ethos to create menus based on what produce is readily available from the likes of the Sydney
Fish Market, his local seafood monger Shane’s Seafood, and farmers from the Hunter Valley.
“The menu changes weekly, so it’s hard to menu plan when you’re trying to source ingredients on a weekly basis,” he said.
Forsdick said with cost pressures continuously increasing, there’s never been a better time for clubs to be designing menus around what’s seasonally available.
“Australia’s diverse agricultural regions benefit from distinct climates which allow producers and farmers to produce a wide variety of ingredient options throughout the year. This abundance provides a positive ripple down the supply chain and can often result in advantageous buying conditions at the supplier level,” he said.
“There has never been a more challenging time in restaurants to turn a profit; buying seasonally available produce will aid in maintaining sustainable financial controls on each menu item and ensure menu item availability throughout the year.”
Producing menus based on seasonally available produce is also an opportunity for chefs to flex their creativity in the kitchen
“Developing seasonal menus not only provides customers with a level of variety in climate-appropriate choices and value for money, but the new menu also launches often create a level of excitement internally and allow chefs to develop new dishes which speak to provenance and seasonality,” Forsdick said.
While Geebung RSL executive chef Brent Carroll appreciates trends, he is finding that “rustic” classic favourites are making a comeback – and it’s not only impressing the older demographic but younger ones too.
“We’ll be doing lamb shanks, bangers and mash, English pork and
fennel sausages, rustic pot pies such as an Angus beef and Guinness pie and shepherd’s pie,” he said.
“It’s surprising how even the younger demographic is reacting to it because it takes them back to their younger years when mum and dad used to cook a lot more at home. Now, people are going out, but their desire is still to have some meals they were brought up on.”
Carroll shared that lamb fry and bacon will be another addition to the club’s winter menu.
“That doesn’t suit everyone, but It’s value for money,” he said, continuing to highlight how price points are another key consideration when he’s developing menus, especially in a period where cost-of-living pressures for customers continue to soar.
“It’s amazing we get away with charging the right and competitive price here,” he said.
“You get good value for money; we’re not charging like our oppositions, even though we could, but we’re lucky enough to have the whole business here to support each other’s business. The bistro and The Cove are working well with the function revenue.”
He emphasised that working with suppliers including PFD Foods, Cotton Tree Meats, Kilcoy Quality Meats, and Gold Coast Bakery, and sourcing fruit and vegetables daily from the Brisbane Markets allows him to buy in bulk and purchase certain products on specials that can be passed onto diners.
Rodriguez agreed that traditional and more classical dishes are having a moment, especially when they’re done right using fresh ingredients. Some of these more comfort-style dishes that he refers to include ossobuco with risotto Milanese, potted prawns, and seafood chowder.
“We’re just going to go for simple, tasty dishes,” he said. “For me, where I find people go wrong – and I’ve been to plenty of restaurants – is you always eat with your eyes first and while there are dishes that are plated really nicely, very artistically, you get disappointed when the flavours don’t go together,” he said.
“I’d rather eat a plate of food where I don’t care what it looks like, but as long as flavours are there, and everything goes together.”
Similar winter dishes are also expected to make an appearance at West HQ. Martel said the precinct builds its menu and seasonal dishes based on what sells, industry trends, more importantly working with its branded food partners including the team from China Doll, Sean Connolly, and Stefano Manfredi.
“Recently during these warm days, the seafood chowder has been a best seller. For this winter, while we will have some new dishes, it is back to the comforts and favourites: a warming chicken pot pie from Harriet’s Chicken or comforting braised beef Yorkshire pudding from Steak & Oyster Co,” he said.
At West HQ, family-style sharing has also become increasingly popular, with Mertel believing this will continue into the colder months.
“This is to be expected in our New Town Thai restaurant and CHU by China Doll restaurant as well as Pizzaperta Manfredi, but we are also seeing this emerging at Harriet’s Chicken,” he said.
Carroll agreed that shared plates will be a mainstay of the menu at Geebung RSL’s new eatery and bar, The Cove, which opened in January. He pointed out there’s a ploughman’s lunch that’s become widely popular, and how it just highlights again that members and guests are seeking out classic favourites.
“The ploughman’s lunch goes way back to the ‘50s and ‘60s when a ploughman used to have some cheese and a bit of bread for lunch. But I’ve evolved that to include some fresh wood-smoked leg ham from Cotton Tree, salami, pickled gherkins, onion rings, freshly baked bread rolls, and cheese, of course,” he said.
“It’s a big hearty lunch that’s a meal for one or to share.”
Consumer research by OpenTable uncovered that 43 per cent of Aussies are considering going vegan or vegetarian in pursuit of a healthier diet in 2024. It’s a trend that Allan Forsdick from Future Food has noticed too.
“Aligned to this the trend towards ‘less meat on the plate’ continues to be a driver of diner trends and purchasing decisions,” he said.
“Whether utilising meat-free substitutes or simply by the exclusion of meat, trend forecasts continue to point to plantbased eating as a cornerstone of the modern diet.”
Forsdick said clubs can look externally to popular restaurants for inspiration, such as Smith and Daughters in Melbourne where head chef Josh Bosen has created an all-vegetarian season menu where nearly every dish is smoked or touched with flame or Yellow, Sydney’s first fine-dining restaurant dedicated to vegetables.
Birch and Waite Foods senior brand manager Sarah Rowe said the food supplier company is expanding its plant-based options to cater for this ongoing trend.
“At Birch & Waite, we’ve noticed a growing trend among foodservice establishments: an increasing number are responding to consumer demand by expanding their menus to include more plant-based options,” she said.
“We are committed to offering a wide range of plant-based options that are chef quality and can be a one stop solution across the entire menu.”
While seasonal menus are great, clubs often find themselves trying to strike a balance between adding new dishes and keeping old ones.
Lylle Balzer-Blackstock from Australian Pork believes this winter season will be a chance for chefs to put a spin on old favourites.
“What we are seeing going into winter is these well-known pork dishes are being modernised to create menu favourites with patrons,” he said.
“Chefs are taking pork classics like the roast offered up as porchetta and pork belly and are applying them to on-trend categories like sandwiches, burgers, and pasta dishes with a seasonal tweak.”
Highlighting that some of Geebung RSL’s most popular dishes at The Cove are seafood basket, beef ragu with fettuccine, and grilled New Zealand sea-perch with lemon butter, Carroll said he plans to keep those but will “put a different twist” on them come winter.
Forsdick concluded that while food trends are important, it’s key to not get too caught up in them either.
“It’s important to retain your own identity, know who you are, and what you are famous for,” he said.
“Allow your kitchen teams to foster creativity from within the guiderails of your concept and brand identity ensuring that the restaurant or food venue is true to its own concept.”
He also advised it’s important for kitchens to stay agile, particularly in the current economic environment.
“The cost-of-living crisis is mounting its pressures on households and continues to provide challenging and unpredictable conditions for hospitality operators; agility and adapting to change should be a key consideration within each ongoing menu programme.
“Buying seasonally available produce will aid in maintaining sustainable financial controls on each menu item.”
Allan Forsdick, director of Future Food
Long-standing Hunter Valley chef Emerson Rodriguez on how he plans to help the Royal Motor Yacht Club Toronto draw members back, writes Aimee Chanthadavong.
FOR THE PAST 21 years, Emerson Rodriguez has made a name for himself in the NSW Hunter Valley wine region, most notably through his restaurant Emerson’s, renowned for local and seasonally driven food. However, after 13 years of operation, Rodriguez’s muchloved restaurant closed its door for the final time in January.
“For the last four-and-a-half years have been the hardest. We’ve had flooding, bushfires, we’ve had droughts, we’ve had two Covid lockdowns, and then interest rate hikes came in,” he told Club Management.
“The last 18 months have probably been the hardest because 85 per cent of our business is tourism and a lot of those are Sydney people getting away from Sydney, but with interest rates the way they are at the moment, we weren’t getting enough visitors … mid-weeks were absolutely shockers. There was just no one in the [Hunter] Valley.”
Fortuitously, Rodriguez was offered the opportunity by the Royal Motor Yacht Club in Toronto to assume control of its 120-seat restaurant and catering services, to help the club elevate its dining experience. Emerson’s on the Lake opened at the end of February.
Rodriguez’s primary focus now is to regain the club’s former membership base. “I’m concentrating on bringing the members back in … a lot of people used to come to the club but because of the [previous] caterer they were going elsewhere.”
Describing Emerson’s on the Lake’s menu as distinct from typical club fare, Rodriguez emphasised: “My food is totally different to what everyone else is doing. People can still go to the pub for a schnitzel or the workers club for their roast dinner.”
To complement the restaurant’s lakeside location overlooking Lake Macquarie on the NSW central coast, Rodriguez has designed a menu highlighting seafood, though he clarified that Emerson’s on the Lake is not
a seafood restaurant. The menu is also produce-driven, an ode to Rodriguez’s former restaurant, Emerson’s.
“The menu is based on what’s coming out of the Sydney Fish Market, coming into Shane’s Seafood, and what’s happening in the Hunter Valley in regard to protein, whether it’s Pukara Estate for lamb or pork from Lovedale,” he said.
“There are a lot of local producers in the Valley, and I like supporting local businesses. I’ll be doing exactly what I’ve been doing. We will be changing the menu every three or four days based on what’s coming out protein wise.”
Some of the specific dishes patrons can expect include spaghetti alle vongole; black mussels in white wine sauce; confit duck Maryland with parsnip cream, rainbow chard and orange glaze; and oven-roasted lamb with chorizo, butter beans and vegetable ragout.
Rodriguez’s new menu also offers a selection of shareable snacks, such as oysters and duck pate, one of the signature dishes from his former venue.
“That’s the trend at the moment – everybody likes shared dishes,” he said. “People can order snacks as entrees to share but then they can have a main meal each.”
In addition to the main restaurant menu, a separate bar menu caters to the club’s 60-seater bar, featuring dishes such as fish and chips, barramundi burger, and chicken Milanese with spaghettini pesto pasta. Rodriguez said he looks forward to feeding the club’s regular yachties with the new bar menu.
“There are 200 sailors that sail every Wednesday afternoon and every Saturday. Most of those people would come back to the club and have something to drink and light to eat, but that wasn’t possible before, so I’ll be doing what I do at the restaurant for the bar.”
He concluded that while Emerson’s on the Lake deviates from the typical club dining experience, patrons can expect consistency in both food and service.
“The menu is based on what’s coming out of the Sydney Fish Market, coming into Shane’s Seafood, and what’s happening in the Hunter Valley in regard to protein, whether it’s Pukara Estate for lamb or pork from Lovedale.”
Club operators are constantly refreshing their venues, and one thing they’re focused on right now is moving away from the typical dark gaming room aesthetics, writes Aimee Chanthadavong.
GAMING ROOMS ARE no longer the dark and dingy rooms they once were. Club operators are instead opting to create inviting modern spaces that are well-lit and spacious for punters to escape to.
It’s part of the reason why Salisbury North Football Club in greater Adelaide decided to completely relocate and rebuild its gaming room. According to general manager Daniel Parry, the former gaming room was originally housed between four walls in the middle of the venue.
“Imagine yourself being a patron, you had to walk through the entire venue, and pass everyone to get to the gaming room. Obviously, it isn’t great for privacy reasons,” he highlighted. “Then you had to walk past everybody, through the bars to go out and have a cigarette.”
The new gaming room was rebuilt as part of the club’s $1.9 million renovation that was completed in early December. For Parry, moving the gaming room has been on his to-do list for the last seven years. His wish to move the gaming room was granted by the board until last year.
“When you see your turnover plateau or dwindle, you’ve got to find the reason and for us, it was the location of where it was. There was no smoke room or real privacy in every direction to get in or out,” he said.
The new gaming room has been built in what was formerly an underutilised part of the club. It’s now located just off from the club’s car park and features a smoking area in an attached beer garden, a full-service bar, a fully operation coffee machine with lounge seating, privacy screens for added character, and there are now four entrances into the gaming room.
“It’s a very big, modern room. It’s nice and spacious. No one’s sitting or breathing on top of each other unless they come in as a group of four or five, which can happen, but otherwise, nine out of 10 times, there’s ample space between every machine,” Parry said.
“Basically, if Covid was to come in again, we’ve set it up so that we’re okay.”
Parry said since the facelift, the club has seen an increase in patron numbers and only positive feedback.
“I’ve not had one bad report come back, and that’s not just the gaming room but the entire venue being modernised.”
It was a similar story at Murray Bridge Club where the former gaming room was cramped and dark. It was originally structured within the main club on the ground floor alongside the
dining area and a bar. But following a two-year renovation, which saw the club strategically decide to relocate the main dining area upstairs, the South Australian-based club now boasts an expanded gaming room and sports bar area.
“[The gaming room] historically lagged behind local competition, primarily due to space constraints. Originally designed for 20 machines, we had gradually increased the count to 30, leading to issues of cramped quarters,” Murray Bridge Club general manager Shane BartonAncliffe explained.
“Post-Covid, the demand for increased spacing between patrons prompted a redesign with a minimum of 1.2 metres between machines, centre-to-centre. This resulted in a more comfortable and open layout.
“In our pursuit of competitiveness, we pushed the limits by expanding to the state maximum of 40 machines. This not only diversified choices for our members and customers but also allowed us to create an inviting, light, and airy ambience, departing from the typical dark gaming room aesthetic.”
Besides considering the ambience of the gaming rooms, club operators are also thinking about additional features that can be added to elevate their patrons’ experience.
For the Murray Bridge Club that meant installing a new fresh air system, as well as introducing 15 new state-ofthe-art machines, while coupling it with classic favourites. Plus, as part of its commitment to inclusivity, Barton-Ancliffe said a conscious decision was made so that its machines continued to accept coins.
“[We’re] acknowledging that it remains a viable form of currency for some patrons,” he said.
Buckleys Entertainment Centre CEO Michael Tonks meanwhile believes it’s all about making gaming rooms more user-friendly, creating additional privacy, and making the space more comfortable, such as with new stools that are light enough to be moved around easily.
“They also want the bells and whistles, so they want the free coffee, but they also want access to good quality meals at a reasonable price that is consistent with quality and portion size,” he added.
“They come to these venues because we’re a destination venue … the thing with us is we’re entertaining the whole family to what we see as best practice.”
One of the features Buckleys has introduced to its recently refurbished gaming room is two swanky lounge rooms that can accommodate up to 15 people each.
“Why they’re there is a two-fold reason. The first is it’s where people can sit down, have a glass of wine, have a cold beer before they play a bit of Keno. On Friday and Saturday nights, we’re generally booked out, but people can go and sit there, have a meal and a couple of beers. It’s just a little more casual than the formal dining room we have,” he said.
“From a business point of view, I’m also attracting more people closer to the poker machines to obviously improve business and revenue.”
The other key consideration for Tonks was making sure the club’s refreshed gaming room did not appear like the average “cookie-cutter” gaming room.
“Although we had state-of-the-art advertising screens that looked good, and the previous gaming room was fresh, it was neat, it was tidy. Now we’ve gone with the complete opposite with autumn tones and fresh finishes. I think it’s more of a warm feeling but still very modern.”
As a result of these additional touches, Tonks highlights Buckleys has seen a 12 per cent uplift in gaming since the renovation in November.
“To hear people say this looks absolutely fabulous to me is the reward.”
“We’ve created an inviting, light, and airy ambience, departing from the typical dark gaming room aesthetic.”Shane Barton-Ancliffe, general manager of Murray Bridge Club
Is this patron . . .
old enough?
a member? self-excluded? banned? here often?
Cognitec’s FaceVACS-VideoScan technology scans faces of visitors, compares them to image galleries, and instantly alerts security staff to known persons.
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Talk to us about your face recognition needs and ideas at the Australasian Hospitality Expo (AHG), and the Australasian Gaming Expo (AGE)!
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THE LANDSCAPE OF Australia’s clubs sector is undergoing a notable shift, driven by the increasing focus on Environmental, Social, and Governance (ESG) reporting. This shift is primarily propelled by evolving regulations, particularly in relation to climate-related financial disclosure legislation, as well as a growing awareness and demand for ESG reporting among stakeholders. Many larger clubs across Australia started their ESG strategy and reporting journey over the past three years, often prompted by questions from their bank, directly from members or with a proactive board of directors.
With gaming regulation becoming a key focal point for policymakers and local authorities, clubs are now turning to ESG reporting, particularly in the form of Social Impact Reports. These reports aim to showcase the economic and social benefits that local communities derive from clubs, highlighting what they would miss out on if the industry ceased to exist. Contrary to common misconceptions within the industry, ESG encompasses more than just environmental sustainability, with the social and governance aspects arguably holding greater significance within the clubs sector.
The ESG reporting expectations are coming faster to clubs due to the perceived high-risk nature of the industry to external stakeholders. By 2026/2027 all large clubs will face mandatory ESG reporting requirements (noting the expected approval of draft legislation); this will increase some overheads with additional data required covering carbon emissions, human resources policies, governance procedures and climate change risks.
In anticipation of these requirements, it is imperative for club executives to engage with their financial institutions and insurers to understand their expectations regarding ESG reporting. Some
clubs are already experiencing limitations in accessing funding for development projects due to their inability to meet these expectations.
Developing an authentic ESG report that meets the expectations of the Australian market is a time-intensive process, often taking over two years to complete. However, the potential benefits for clubs are significant, including an enhanced social license to operate, a stronger sense of purpose within the community, and improved staff engagement with the club’s mission, vision, and values.
Adhering to stringent environmental standards, managing community impact, and maintaining transparent and ethical governance structures pose significant challenges. Balancing financial viability with these heightened ESG requirements adds complexity to club operations, calling for innovative strategies to ensure compliance without compromising the core offering, services and experiences the club can offer to members and the community.
Good ESG performance includes:
• Modern Slavery and Human Rights assessments in the supply chain reporting
• Measuring of Greenhouse Gas Emissions
• Strong governance in the form of policies and procedures
• Human Resources
• Occupational Health & Safety
• Compliance and Risk Management
• Environmental Management
• Data Privacy and Cyber Security
• Staff training
• Incorporation of ESG into Risk and Audit Committee
• Transition to a low-carbon economy by implementing energy efficiency upgrades, better waste management and water management
• Climate change risk assessments (flood, fire, heatwaves and storms)
• Imbedding sustainable design and construction into new development projects, or property management processes
• Efficient resource use, working with suppliers and the community to create a business model that consumes less, integrates circular economy principles and produces less waste
The ESG reporting expectations will vary depending on a club’s size. An outline of the best approach for each club category is outlined above.
Although not mandatory, small clubs are also commencing their ESG reporting journey. This has helped differentiate their clubs from competitors, connect to younger generations and assist in recruitment.
An effective ESG strategy can be achieved/designed over three critical milestones:
1. Laying down the groundwork – ESG strategy establishment, ESG stewardship and project ideation.
2. Pathway to reporting – Enhanced reporting, public disclosure and transparency.
3. Continuous Improvement – Meet goals and targets, advance KPIs, and seek innovation.
By proactively addressing environmental impact, social governance, and regulatory compliance risks, clubs can enhance their resilience and succession planning. In many instances engaging a consultancy or auditing firm may be out of reach or too costly. ESG software is a crucial tool for clubs seeking to navigate the intricate landscape of ESG reporting, since reliable data management is key to maintaining a high level of ESG performance. It helps businesses monitor, manage, and report on their performance across various ESG criteria, including energy efficiency, waste management, energy metering, water metering, supply chain management, employee well-being, community engagement, and ethical governance.
A number of software solutions have recently come to the market to help smaller businesses commence and report on a range of ESG topics. This helps clubs to mitigate risks, reduce costs, and drive operational efficiency, as ESG software is designed to identify the risk in your organisation, before it becomes a problem.
With ESG software, some of the process from start to finish is automated, thus saving valuable time and effort, and reducing the risk of human error. Data is collected either from users through desktop or applications. It enables organisations to track their progress, identify areas for improvement, and demonstrate their commitment to sustainability to customers, investors, and other stakeholders
The cost of ESG software can vary widely, from a few hundred dollars to several thousand dollars. The cost will depend on the features of the program, the size of your organisation, and how much customisation you need.
In conclusion, navigating the ESG landscape presents both challenges and opportunities for Australian clubs. By embracing the principles of environmental stewardship, social responsibility, and transparent governance, clubs can not only meet regulatory requirements but also drive long-term value creation for their members and the community. With the right strategies and technologies in place, clubs can embark on a journey towards sustainable growth, resilience, and societal impact, ensuring a brighter future for generations to come.
Versatile function spaces and an alfresco dining area are just some of the new additions to the Western Sydney club, writes Aimee Chanthadavong.
SINCE IT WAS established in 1958, Toongabbie Sports and Bowling Club has undergone several renovations – it’s no longer the white fibro building it once was. These days the clubhouse features a brick exterior, a large bistro area, and well-kept bowling greens.
Following its latest round of renovation that was completed last November, the club is now also home to an expanded alfresco dining area, a refurbished TAB lounge, a sports terrace, versatile function spaces, a new outdoor children’s play area, and an expanded gaming room.
With the help of Fugen Constructions, the club expanded its footprint by 30 per cent from 1,500sqm to 2,000sqm to make way for the additional facilities. According to Andrew Lauridsen, CEO of Toongabbie Sports Club, the decision to expand was spurred by the growing number of patrons.
“Coming out of Covid we were seeing increases of 50 per cent to 100 per cent [in capacity] with catering, gaming and some social spaces being full at peak times, hence the need for more floor space,” he said.
Lauridsen added the other factor that drove the club’s decision to renovate was the local community. He pointed out how it became more obvious that during and after the pandemic the club’s members and guests were after more space to socialise.
“The club has been designed to enable us to better address the needs of our community, which is increasingly a mix of higher density living that need spaces for social gatherings not suited to apartment living,” he said.
He further explained the club was becoming a popular option for local families to host special events, except the club’s existing function rooms were not suitable to cater for those events.
“Christenings, baptisms, birthdays, all those things, they needed a space to go. We do have a large function space but it’s for about 180 people, but all of our enquiries were coming in at 40, 50, 60, 70. So, putting an event into a room that size isn’t efficient for us, but it’s also not great for the customer because you just don’t have enough people to fill the space and they just lose the atmosphere,” explained Lauridsen.
“The extra spaces that we’ve built are multipurpose rooms, so they can be partitioned off. Patrons can book it as one room that can hold up to 80 people, otherwise, it can be split off into three lots of twenties, or three lots of thirties, plus the alfresco area.”
To reflect the new function spaces, the club has updated its catering menus, which are now more vegetarian- and halal-friendly.
“With those smaller numbers, it’s not as appropriate to offer a buffet-type setting. It’s just too much,” Lauridsen said.
“We’re now offering finger food and hors d’oeuvres as part of the selection. The food is also a bit more in line with the diet of patrons who are hoping to use those spaces.”
But the club was not always this successful.
Lauridsen admitted that before 2019, the club was “flagging”. He explained it was the initial reason the club engaged Fugen Constructions for a refresh in 2019. During that engagement, Fugen helped the club install new carpet and tiled flooring, bespoke joinery, external heaters and a cool misting system, and upgraded its gaming area and servery.
“Our initial refurbishment in 2019 saw us introduce some outdoor spaces and then Covid happened, and we took up those temporary options that were available,” he said.
“We also spaced out our gaming room in mid-2020 when we reopened to suit Covid. Our customers seem to have liked it, so we’ve gravitated towards that same sort of feeling for the rest of the business as well.”
All of the club’s refurbishment and expansion work, however, is paying dividends. Lauridsen highlighted that since the initial refresh in 2019, club membership numbers have increased by 73 per cent in four years from 7,230 to 12,500.
“December provided the club its best food, beverage and functions trading on record,” he said. “January also performed stronger than previous years. We have a strong belief the club will continue to appeal to our local community.”
There’s no doubt that this latest update will be the club’s last. “Our membership has grown by 5,000 over the last few years. If that continues and if we’re hitting full occupancy again, we’d need to look at expanding again,” Lauridsen said
“We do have bigger plans, but that’s for five to 10 years down the track.”
Belmont 16s Sailing Club’s Centenary Project is complete, transforming the Lake Macquarie club during its 100-year celebrations.
SET ON LAKE Macquarie in the Hunter region of New South Wales, Belmont 16s Sailing Club celebrated 100 years of operations in 2022. Besides anniversary celebrations, the club also kicked off the Centenary Project that year, upgrading all of the dining outlets, reconfiguring and enhancing the first-floor function facilities and adding a rooftop bar. A contemporary restaurant, was also added to anchor and elevate the club’s F&B offer.
To minimise disruption, the redevelopment was staged over 18 months, with all works on the project complete at the end of 2023. The $20m project was overseen by Altis Architecture, with construction by local construction firm Graph Building.
“It was important to us to use locally based contractors and subcontractors [for] our Club, [as] we recognise that reinjecting into the local business economy, where our member base works and lives is vital,” stated CEO Scott Williams.
Significant upgrades to the club’s sailing facilities mark a new era for its maritime excellence. The club now boasts state-of-the-art race control, training rooms, and regatta office space. These advancements reaffirm the club’s commitment to sailing excellence and its role as a beacon in the sailing community.
One of Belmont 16s Sailing Club’s ongoing commitments is the almost three decades of support to the Sailiablity organisation that enables people with physical and intellectual disabilities to enjoy the sport of sailing. Sailability operates adjacent to the club four days per week for 48 weeks of the year and provides a sense of achievement, satisfaction and respite to the many people who use this valuable and unique service. Belmont 16s Sailing Club has provided the necessary facilities and funding for this volunteer-run community program.
“Belmont 16s has always been a cornerstone of sailing and community spirit. The Centenary Project is not just a redevelopment; it’s a renaissance. It’s a tribute to our sailing heritage and a bold stride towards the future,” stated Williams.
“Our enhanced facilities and renewed brand reflect our commitment to excellence and our dedication to the community we so proudly serve.”
Besides the physical update, the Centenary Project also included a refresh of the club’s branding identity, including a return to the full name of Belmont 16s Sailing Club. Previously shortened version of the name had been used frequently.
The club’s logo was also redesigned logo to include a contemporary rendition of its original burgee flag, symbolising both the club’s proud sailing history and its progressive vision.
Belmont 16s Sailing Club’s new brand colours are inspired by the original palette from 1922
These improvements have not only filled a crucial gap in our services but also raised the bar, quickly becoming a local dining destination.Scott Williams, CEO
and are blended with the natural hues of the Lake Macquarie environment. This fusion of history and nature embodies the club’s essence and its deep connection to the local community and its surroundings.
The last step in the rebranding exercise was new uniforms for the club’s more than 200 employees, with a contemporary nautical feel.
At the heart of the redevelopment was the launch of Martha Drink and Dine, a sophisticated dining and cocktail experience on the club’s first level. This sophisticated space offers panoramic water views, melding modern luxury with the club’s nautical essence, with the name in honour of the vessel that first British vessel that entered Lake Macquarie in 1800.
The 120-seat venue features a restaurant, bar area, and outdoor terrace with breathtaking water views across the lake.
The contemporary coastal design of Martha
and the club’s other spaces was overseen by Altis Architecture, with construction by local construction firm Graph Building.
Martha’s stylish yet casual interior pays homage to its lakeside setting with dawn pastel tones, sandy beige, and sage green, accented by timber elements. The pièce de résistance is Martha’s cocktail bar adorned in pink tiles.
Prior to opening, food and beverage manager Joel Simmons said: “Martha is set to be an incredible new dining destination on Lake Macquarie for locals and visitors to the region. Our front- and back-of-house teams are a bunch of seasoned hospitality professionals that are extremely passionate about service, and together will bring a seamless and memorable dining experience for our guests.”
Newly appointed Martha chef, Tyler Rolfe, is serving a Mediterranean-inspired menu that is centred around the restaurant’s state of the art European Mibrasa ovens - a unique culinary method that imparts subtle, smoky flavours from cooking over high temperatures and hot coals.
Entree highlights include: Cast iron cooked halloumi with pickled cumquat and honey drizzle; chargrilled split prawns with Pukara Estate lemon and dill olive oil; and coal-roasedt cooled beef carpaccio with pistachio tarator, goats feta, cranberry and toasted buckwheat.
Mains include: Riverina rack of lamb, and Great Southern Pinnacle pasture-fed scotch fillet; alongside desserts such as S’mores with toasted
house-made marshmallow, belgian chocolate with honey cinnamon crackers.
The Centenary Project at Belmont 16s Sailing Clubs was completed in time for Lake Macquarie residents and visitors to enjoy the club over the summer, and Williams said that the all aspects have been well received, with Martha in particular being a new favourite spot in the revamped club.
“Following the rollout of our Club’s renovations, we’ve received exceptional feedback from members, especially regarding the upgrades to level one with the addition of Martha Drink and Dine. These improvements have not only filled a crucial gap in our services but also raised the bar, quickly becoming a local dining destination,” said Williams.
“The modernisation and upgrades completed with our Centenary Project have enhanced the overall experience and significantly boosted membership interest, particularly from demographics where our presence was previously softer.”
More clubs are looking to diversify their offerings.
Aimee Chanthadavong investigates how some are turning their grounds into caravan parks.
CLUBS ARE ALWAYS being encouraged to invest in new business operations to diversify their incomes. Plenty of clubs across the country at the moment are expanding into the hotel and motel sector. Taking this approach, however, requires significant investment.
But then there are others – mostly based in regional towns – that have taken a more low-key and cost-effective approach by setting up caravan parks onsite.
It’s particularly timely given that people are increasingly choosing to explore Australia in a caravan. According to the Caravan Industry Association of Australia’s 2023 Caravanning and Camping State of the Industry report, the caravan and camping sector earned a whopping $10.45 billion in 2022. This was a 42 per cent uplift compared to 2021.
It was this opportunity that motivated Tasmania’s Devonport Country Club to open an onsite RV park in November.
“It brings people in and it’s additional revenue for us,” said Brett Kerr, Devonport Country Club manager.
The club transformed an unused part of its grounds that can accommodate up to 20 caravaners at one time. While it’s nothing extensive, the club charges caravaners an affordable $10 a night to park onsite, while offering access to a game or two of bowls or croquet and bathrooms. Shower facilities at the club can be used for a $2 fee. There’s also
an 18-hole golf course, indoor golf simulator, restaurant, and bar onsite.
“It’s a relatively small site and we’re actually overflowing,” said Kerr, pointing out how the RV site has been a drawcard for travellers arriving via the Spirt of Tasmania ferry terminal, which is only a 10-minute drive from the club.
“People get straight off the boat and can come here,” he said.
The decision to introduce an RV site to its grounds was an easy decision for Kandanga Country Club too. It came soon after the club grounds were damaged by floods and noticed from time-to-time bowlers would park up their caravans at the club.
“After that [in 2017] we realised we could do something about it. Eventually, we put in some power outside, and then we added more to the site,” Kandanga Country Club manager and treasurer Julie Worth said. There are now 18 powered and five unpowered sites at Kandanga Country Club.
According to Worth, the club has shifted its strategy to focus on “finding 363 reasons for people to come to our club”, including staying open six nights a week and regularly hosting events, whether it’s a bowls competition or a seafood extravaganza.
“The beauty with the RV site is that when people know there are events on in advance, they come
and book for the weekend. They’ll come to have a couple of drinks and then we’ll gently nudge them out the door and they’re safe,” said Worth.
She pointed out how in September there’ll be a four-day weekend event for the club’s 75th anniversary and spaces at the RV site are already booked out. The club also regularly sees large groups come through including Campervan and Motorhome Club Australia, car clubs and motorbike clubs.
“They’ll come in with 25 vans, utilise the building through the day so they can have their meetings, and then they’ll have food and music at night,” Worth said.
Worth added the compliments the club has received about its RV site have been extremely positive.
“People feel safe in our environment. They just feel welcome, and they do make it feel like home,” she said.
“At night, we close at about 9pm but we’ve got outside sitting and they’ll just sit outside and play cards.”
It’s a similar story at Kerang Golf and Bowls Club in northern Victoria with the club’s president Peter Jones saying that having the RV site has been a great means of revenue raising for the club.
“We collect around $6,000 to $7,000 a year,” he said.
“People quite often come into the club rooms in the evenings. We’re not a full-time club so we open the bar between 5pm to 7pm, and quite often we get people come in here and have a few a drinks so that helps our finances because every drink we sell the club makes a bit out of it.”
Caravaners are also encouraged to have a game of golf or bowls, too.
“It’s been a big help. It helps to fill in the gaps with our revenue,” he said.
He said how diversification is increasingly becoming important for clubs like Kerang.
“It is important because the cost is always increasing, and we’ve got to pay a greens keeper so that cost is always there. Cost is always increasing for chemicals, spray, and machinery. It helps fund those types of things to keep the club going.”
Cooper Lubeck is not only one of the newest board members of the Seymour Racing Club, he’s also the youngest at only 23 years old.
Cooper Lubeck might only be getting started, but he’s ready to put in the hard work to help Seymour Racing Club return to its former glory.
What was your first job?
I began my plumbing apprenticeship at the start of 2017 with Lubeck Plumbing [that’s owned by my father, Kelvin Lubeck]. I’m still currently working there as a fully qualified plumber.
How did you land the role as a Seymour Racing Club board member?
I put my name down for a board position after I spoke to the CE about the club. He told me they were going to run an election for three positions. Unfortunately, I missed out by one spot. But thankfully for myself, another board member stepped down at the start of February, and that’s how I ended up getting on the board.
What drew you to becoming a board member?
CEO Chris Martin and the team have been doing a fantastic job s redevelopment, and just seeing the passion they have to get the race club back to where it was made me want to be a part of it.
What do you hope to achieve in this role?
My main goal is to help get membership numbers up and to make the Seymour Racecourse the premier country track throughout Victoria.
What do you expect will be some of your biggest challenges?
It would have to be my youth. Although I know most of the board members well on a personal level, this is different as it is business, so gaining their trust and respect on a different type of level will be a difficult but exciting challenge.
What is your favourite thing about the racing industry?
My favourite part of the racing industry would have to be breeding and seeing the young foals grow up and gallop around the paddocks.
How do you spend time outside of being on the board at Seymour Racing Club?
I am a sports fanatic and will watch about anything, so when I’m not watching sports on TV or live, I’m playing footy for the Seymour Lions in the winter and running for the Kelfit track squad in the Victorian Athletic League. I am also an average golfer who loves to play on a night after work or Sunday morning.
What advice would you give to other young people looking to join the board of a club?
Just go for it. Put your hand up and say you want to do it. No matter what you are into, if you are passionate about it, people will notice and will help you achieve getting the position.
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