Best Outdoor Experience (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 Outdoor/Non-enclosed facility)

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

This category recognises excellence in hotels which provides an outdoor or non-enclosed facility within the hotel but is not a rooftop offering. Small, large, boutique, innovative, natural and open spaces are all eligible for nomination. Emphasis is placed on the customer experience specific to the execution of the outdoor or non-enclosed facility offer.

Judges will base their assessment on the following:

Please find judging criteria here.

Outdoor Area Specific Criteria

• Optimum solution having regard to challenges faced
• Overall cleanliness of area
• Characteristics (decor, ambience and music)
• Facility complies with tobacco legislation
• Innovation and creativity
• Styled to accommodate patrons who wish to smoke
• Effective signage
• Integrates with the rest of the hotel
• Presentation and appearance
• Adequate heating and cooling
• Adequate safety and security
• Gives regard to noise and amenity issues
• Appropriate receptacles of cigarette butt litter
• Proximity to a service area and amenities

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