Pubs, Clubs & Bars

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The Order of Melbourne

Established in 2006 The Order of Melbourne is one of Melbourne's finest and most diverse venues. It has facilities to cater for functions, ie birthday parties, corporate gatherings, brand launches and even recording industry launches, and also has a rooftop terrace bar, main bar, side bar and lounge area.

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Bavarian Bier Cafe

The Bavarian Bier Cafe is the latest venue in the Bavarian Hospitality Group (BHG) stable. BHG venues include The Lowen Brau Keller and The Argyle in Sydney's famous Rocks precint. BHG imports German style beer direct from Europe. The venue required a beer system that would dispense the imported beers at the right temperature, with correct head formation and be able to cope with a high volume dispense into both 500ml and 1 litre stein glasses.

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Eatons Hill Hotel

The Comiskey Group is a family-owned Queensland Company with strategic operations in hotels, childcare and shopping centres. Their most recent project "The Eatons Hill Hotel" has been designed and built to stand as an icon venue for Queensland.

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Dubbo RSL Club Resort

Located in the centre of NSW, Dubbo is an ideal regional Conference Centre and the Dubbo RSL Club boasts some of the most comprehensive facilities available in the State of NSW. The Club has its own Motel, a 342 tiered seat Conference Centre / Theatrette, an Aquatic Centre, which has the only 25m, 8 lane indoor heated pool in Dubbo. After their initial installation of the now obsolete temp rights in 1988 the club moved over to Lancer Glycol Chiller Plate system in 2005 but maintained all of its original founts. The original draught beer layout in sports and bistro bars consisted of 8 founts (4) beverage stations totalling 24 taps and 4 founts in the casino bar (2) Beverage stations totalling 12 taps. The club was looking for a change and wanted a faster, more efficient and cleaner way to serve quality draught beer to their ever growing customer base.

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Ludlow Formation

The moniker "the Ludlow Formation" comes from a geographical formation in Ludlow, England, and the venue reflects natural crafting in a layout of hollows, nooks and crannies for eating, drinking and socialising. It is loosely divided into an indoor restaurant and outdoor bar but a relaxed environment and approach permeates both areas.

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The Arnhem Club

The venue had an existing glycol system operating on inferior equipment that just could not deliver a consistent cold beer. The venue's beer wastage because of warm been was enormous and a poor system set up that included the cool room where keg handling and beer management were an issue.

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The Wharf Tavern replaces bagged ice with Ice Machine

This venue is one of the largest hotels and entertainment operations on the Sunshine Coast, catering for all sections of the community but heavily reliant on the nightlife trade. Their ice requirements range from kitchen use, bars and nightclub use for serving with drinks, the latter being by far the biggest consumer of ice.

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Waterloo Hotel

The Waterloo Hotel is a well established iconic hotel that has seen many changes over its 130 years of trading. The hotel’s aim is to provide customers with a broad range of high quality beverages and restaurant style food in pleasant, comfortable surroundings.

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Coogee Bay Hotel

The "Coogee Bay" is one of Sydney's most iconic pubs. Its redevelopment has seen their beer consumption increase from 150 to 700 kegs per week…

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The Beresford Hotel

Following two years of planning, The Beresford Hotel is now one of the most luxurious hotels in eastern Sydney, using only the best of materials and equipment.

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