Best Sports Bar (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 Sporting Entertainment Venue.

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 hotels where sport is a primary form of entertainment.

The award considers how effectively the venue integrates sport into the overall customer experience, from live sporting coverage and theming through to promotion, facilities and connections with local sporting clubs.

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

Sporting Entertainment

• Integration of the venue’s sporting vision throughout the hotel
• Promotion of sporting facilities and offerings
• Sporting theming and presentation
• Availability and quality of live sport throughout the hotel
• Relationships and engagement with sporting clubs

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