Best Family Dining

* 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 Family Dining Award)

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

To be eligible to nominate in this category, your hotel should cater well for families with young children by providing appropriate dining and entertainment facilities.

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

Family Friendly Services

• Offer of a variety of activities and equipment
• Offer of services to suit all ages
• Variety of kids menu options available, including healthier option and dietary (e.g. GF and non-fried options)
• Availability of kids menu meals (e.g. Free soft drink or ice cream with meal)
• Providing a safe environment
• Offering a variety of innovative and quality dishes for children and youth
• Provide a welcoming environment for family hospitality and interaction

General Criteria

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