Best Outdoor Experience (Regional and Metropolitan)

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 Outdoor/Non-Enclosed Facility.

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 excellence in outdoor or non-enclosed facilities within a hotel, excluding rooftop venues.

Small, large, boutique, innovative, natural and open spaces are all eligible. The judging focuses on the overall customer experience and how effectively the outdoor space is designed, presented and operated.

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

Outdoor Area

• Effectiveness of the outdoor space in responding to site-specific challenges
• Cleanliness and presentation
• Décor, ambience, atmosphere and music
• Compliance with tobacco legislation
• Innovation and creativity
• Consideration of patrons who wish to smoke
• Effective signage
• Integration with the wider hotel
• Presentation and appearance
• Adequate heating and cooling
• Safety and security
• Consideration of noise and amenity
• Appropriate cigarette butt and litter receptacles
• Proximity to service areas and amenities

Hotel

• Décor, design, ambience, atmosphere, lighting and comfort
• Quality and presentation of the venue
• Popularity of the venue and alignment with the local market
• Pricing relevant to the local market and overall offering
• 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