Best Innovative Refurbishment

JUDGING (75% WRITTEN SUBMISSION + 25% GUIDED SITE INSPECTION)

*ELIGIBLE FOR ENTRY INTO THE AHA NATIONAL AWARDS

This category will be judged 75% on your written submission (which should include no more than 1,000 words, website referral, photographs and backup documentation). A guided site inspection will also be conducted and accounts for 25% of your score. 

OVERVIEW

This category is suggested for hotels that have refurbished an individual space within a venue i.e. (bar, restaurant, outdoor area, or gaming room). If more than 50% of the venue has been renovated, it is required that you enter one of the Best Redeveloped Hotel categories. To be eligible to enter this category, each criteria item must be addressed within the written submission, and refurbishment must have been completed between 1 January 2025 and 31 May 2026. The property will be contacted to schedule a time with the judge. 

The written submission should address the essential elements listed here plus the following:

CATEGORY SPECIFIC QUESTIONS

• Area/s of refurbishment project is finished and was completed between 1 January 2025 and 31 May 2026
• Philosophy behind redevelopment and entrepreneurial vision, i.e., evidence of target market research
• Evidence of architectural innovation, décor, and design features within the refurbishment
• Evidence of refurbishment enhancing the overall standard of the premises
• Popularity and financial gain due to refurbishment
• Refurbishment appropriate to clientele and consistent with the needs of the relevant customer base post development
• Décor and ambience of the refurbished area within the venue
• Environmental and energy saving considerations
• Evidence of outdoor space, or how smokers are accommodated
• Staff efficiency improvements

GUIDED SITE INSPECTION GENERAL CRITERIA

• Decor and design characteristics
• Internal and external approach (signage, car parking and entry and exit facilities)
• Popularity of venue and alignment to local market
• Comfortable and positive experience for customers
• Food and beverage experience and offerings (presentation, accuracy, appearance, variety and quality)
• Hygiene and cleanliness (all areas including restrooms)
• Ambience – audio visual, lighting, music
• Staff friendliness and knowledge
• Knowledge and implementation of RSA
• Efficiency of operations throughout the experience