Best Rooftop Experience

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.

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 hotel rooftop venues and the overall customer experience they provide.

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

Rooftop Experience

• External and internal approach to the venue and rooftop space
• Décor, ambience and atmosphere appropriate to the venue and space
• Visual presentation, entertainment and music
• Variety and quality of furniture suitable for the rooftop environment
• Comfort and overall customer experience
• Compliance with tobacco legislation
• Appropriate accommodation of smoking and non-smoking patrons
• Clear directional, smoking, non-smoking, bar and restroom signage
• Suitability for all weather conditions, including heating and cooling
• Proximity to service areas and amenities, including bar, food and restrooms
• Quality and range of food and beverage offerings
• Safety and security
• Customer service and staff product knowledge
• Staff presentation and quality of interactions
• Hygiene and cleanliness, including disposal of smoking litter, glassware, rubbish and restroom facilities

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

Food & 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
• 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

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