Best Family Dining

Minimum Entrants
A minimum of three entrants is required for the category to progress to judging.

National Awards Eligibility
The winner is eligible to enter the AHA National Awards for Best Family Dining.

Judging Costs
Venues progressing to the judging phase will be invoiced for the actual cost of the judging process.

About the Award
This category recognises venues that provide an outstanding family dining experience, with appropriate dining, entertainment and hospitality facilities for families with young children.

Judging Process
Judges will assess the venue across the following areas:

Family-Friendly Services

• Variety of activities and entertainment options suitable for children and families
• Facilities and services catering to a range of ages
• Variety of children's menu options, including healthier and dietary options such as gluten-free and non-fried meals
• Value-added inclusions with children's meals, such as a complimentary soft drink or ice cream
• Safe and family-friendly environment
• Variety, quality and innovation of dishes suitable for children and young people
• Welcoming environment that encourages family hospitality and interaction

Hotel

• Décor, design, ambience, atmosphere, lighting and comfort
• Quality and presentation of the venue, including furniture, table settings, crockery, cutlery and glassware
• Popularity of the venue and alignment with the local market
• Pricing relevant to the local market and overall dining experience
• Hygiene and cleanliness across all areas, including restrooms

Beverage

• Variety of wines, including regional, Victorian and interstate wines
• Variety of wines available by the glass
• Variety of local and imported beers
• Range of non-alcoholic beverages
• Quality and usefulness of wine descriptions on the menu

Staff & Service

• Customer service
• Staff presentation and quality of interactions
• Product knowledge, including the ability to recommend food and wine pairings
• Efficiency of order taking, meal delivery and table clearing
• Staff efficiency, attentiveness and discretion
• Professional grooming and presentation
• Knowledge of Responsible Service of Alcohol requirements
• Telephone technique

Menu

• Presentation and layout
• Seasonal variation
• Value for money
• Integration and presentation of specials

Food

• Pricing relative to the overall offering
• Presentation, innovation, accuracy and composition of dishes
• Originality, selection and variety of the menu
• Quality and consistency of dishes