Serving food in alcohol on-licence business sites and clubs
Businesses with alcohol on-licences or club licences must serve kai whenever they are open and selling alcohol.
This condition forms part of good host responsibility, as eating before or while drinking significantly reduces the level of intoxication.
Minimum standards for serving food (excluding restaurants)
To meet the conditions of your on-licence or club alcohol licence, the range and style of kai you serve must be similar to the menu you submitted as part of your alcohol licence application.
Food that meets a minimum standard
The Alcohol Regulatory and Licensing Authority states that you should offer a minimum of three types of kai:
- toasted or fresh sandwiches
You can’t serve three types of the same kai (three types of pies).
You can, in addition to the three types of kai, have a menu from neighbouring businesses to provide extra options.
To meet a minimum in food standards you must have:
- a microwave or fryer
- utensils and plates.
You must also have a food preparation area and utensils to serve the kai.
Clear advertising of the food available
Menus for the kai that you provide at a club or on-licence business must be highly visible, and kai should be actively promoted with:
- menus on the tables
- a menu board
- kai on display.
You should advertise kai in outdoor areas. Bar staff should actively promote the range of kai options available.
Certificate of Registration
Registered businesses, such as restaurants that mainly sell and serve meals on the premises, must display a current Certificate of Registration with the premises grading.
For more information about getting a Certificate of Registration see how to open a food business.
Licence renewals and inspections
Our inspectors check menus at businesses during an inspection.
When an inspector calls, they will ask if:
- kai is available
- it is promoted well
- there are special meal deals.
The inspector will also ask to see your kitchen or food preparation area and check the range of kai available in the refrigerator, freezer or dry store area.
Make sure that these areas are clean and that kai is within its use by date.
The inspector will check that you rotate stock and replace food items, so that fresh kai is always available.
They will report to us their overall perception of your business. This will help us when we review your alcohol licence application.