Best Casual Dining (Regional and Metropolitan)

* There must be a minimum of three entrants in a category for all entrants to progress to the judging phase.

* Winner is eligible to enter the AHA National Awards (Best Bistro Awards)

* Venues nominating in this category will be invoiced to reimburse the cost of judging

This category recognises excellence in venues offering a quality dining experience through a general pub bistro offer. To be eligible to nominate in this category, the hotel’s seating can range from 20 through to 500+ guests. To be eligible for these categories, food can be ordered and paid for at the bar or bistro as well as at the table. Meals may be delivered by staff using table numbers, collected by patrons using a buzzer or other methods.

It must be clear that this is a casual dining experience and not a restaurant experience. This category has a strong focus on customer service.

Judges will base their assessment on the following:
Please find judging criteria here.

Hotel

• Décor, design, ambience, atmosphere, lighting and comfort
• Quality and appearance of the venue (furniture, table setting, crockery, cutlery, glassware)
• Popularity of venue and alignment to local market
• Pricing relevant to local market, quality of the restaurant and fine dining experience
• Hygiene and cleanliness (all areas including restrooms)

Beverage

• Excellent variety of wines to include regional, Victorian and interstate wines
• A reasonable variety of wines offered by the glass
• A variety of beers local and imported available
• A variety of non-alcoholic beverages offered
• Wine description to enhance menu

Staff and Service

• Excellent customer service
• Staff presentation and quality of interaction
• Staff knowledge of all products is a must with the ability to suggest food and wine pairings
• Efficiency of order taking, meal delivery, table clearing
• Staff efficiency and ability to be discreet
• Staff well-groomed
• Knowledge of Responsible Service of Alcohol
• Telephone technique

Menu

• Presentation
• Seasonal variation
• Value for money
• Integration of specials

Food

• Relative price
• Presentation, innovation, accuracy & composition of dishes
• Originality, selection & variety of menu
• Quality of dish