Best Pub Bar (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 Bar Presentation and Service)

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

With a strong focus on customer service, this category recognises excellence in traditional pub bar trade and service in Victoria. Top performing hotels will provide a reasonable variety of draught and bottled beers, wines by the glass, mixed drinks and cocktails, all which are accompanied by quality food. This category is best suited to venues with a dedicated area in the hotel with a strong focus on traditional pub bar trade.

Judges will base their assessment on the following:

Please find judging criteria here.

Best Pub Bar 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