How Para Hills Community Club Boosted Food & Beverage Performance

A recent refurbishment delivered a 13–15% increase in F&B revenue, along with stronger customer demand.

When Para Hills Community Club began planning its recent redevelopment, the direction was guided by a simple principle: listen to the members.

According to General Manager Cameron, feedback from members made it clear what they wanted to see from the club’s next phase.

“We listened to our members who gave us feedback that they wanted essentially three things,” Cameron explains. “An indoor-outdoor area, more beverages on tap — the craft market was buzzing at the time — and a big screen for watching major sporting events.”

Those priorities became the foundation of the redevelopment and helped shape the club’s updated food and beverage (F&B) offering.

Expanding the Food and Beverage Offering

A key focus of the project was improving both the bar and the dining experience.

The bar was expanded to significantly increase the range of beverages available on tap, with the club now offering up to 22 different products on tap. This broader selection has helped the venue cater to a wider range of tastes and keep up with changing trends.

The food offering was also refreshed, with the kitchen team now updating menu items quarterly to reflect seasonal changes while keeping core favourites consistent.

A Noticeable Increase in Trade

Since reopening, the response from members and guests has been strong.

“Our revenue is up within budget, effectively 13–15% above pre-redevelopment levels,” Cameron says.

The updated spaces have also broadened the club’s appeal.

“We’ve seen a lot more families and younger people enjoying the amenities the club has. The bar and the bistro alfresco areas are really well supported.”

Improving Efficiency Behind the Scenes

While the redevelopment focused on improving the member experience, it has also made things easier for staff.

Cameron notes that changes to the layout have improved workflow in both the kitchen and the bar.

“In terms of kitchen layout there has been some improvement in efficiencies, and the bar is also experiencing improved efficiencies.”

Of course, with increased demand comes new challenges.

“Our biggest challenge now is the volume we need to produce in short bursts. We can pump out 160 meals within 40–50 minutes, and on busy nights we can serve up to 400 meals across two dining areas within a couple of hours. That’s hectic.”

The Value of Experienced Advice

Cameron says the success of the redevelopment was helped by bringing in experienced hospitality professionals at the right stages of the project.

Para Hills Community Club worked with Geoff Chamberlain from Seventh Sense, who helped develop early concepts for the bar and kitchen before plans were taken to an architect.

“His knowledge of bar and kitchen layouts was extremely valuable to us,” Cameron says.

He also highlights the importance of getting the right advice when it comes to equipment and kitchen functionality.

“Engage people who can give you good advice about the correct equipment in your kitchen,” Cameron says. “Chris Baggaley provided fantastic advice to us.”

A Stronger F&B Offering for the Future

The Para Hills project highlights something many clubs are seeing — when food and beverage spaces are planned properly, they can drive real results.

By listening to members, improving the offering, and making sure the space works operationally, the club has created a venue that attracts new patrons while continuing to serve its existing base.

For clubs considering their own upgrades, it’s a strong example of how the right mix of insight, planning, and experienced input can make a measurable difference.

Thinking About Upgrading Your Club’s Kitchen or Bar?

Every club is different, but the fundamentals are often the same — understanding what members want, making sure the layout supports efficient service, and selecting the right equipment for the job.

Forward Creations works with clubs across South Australia to plan, design and deliver commercial kitchens and bars that support both day-to-day operations and long-term growth.

If you’re considering changes to your kitchen or bar, a quick conversation can often help clarify the best next step.