A Gippsland country pub has been working tirelessly for over a year to regain its reputation following disciplinary action by the Victorian Liquor Commission (VLC) after Victoria Police had identified thirty-five incidents under the previous ownership.
New owner of Hotel Traralgon, David McNally, wants a pub the town can be proud of and is determined to repair its image.
Formerly known as Ryan’s Hotel, it was owned by Ryan’s Family Hotel P/L, led by sole director George Zurcas with a managerial or consulting role held by industry veteran Robert Bottazzi, both with decades of hospitality experience.
VLC’s findings included consistent licence breaches between November 2021 and February 2023.
The pub was fined over unacceptable noise levels, and in September 2022 was found to be serving more patrons than permitted under its late-night licence, following a surprise inspection.
The venue had a poor reputation for security and compliance, with violent incidents often occurring and CCTV conditions unmet, while the register did not hold Zurcas’ RSA certificate.
The VLC found a pattern of negligence rather than isolated incidents.
Ryan’s Family Hotel P/L plead guilty in February last year. Both men were disqualified from the industry – Zurcas until 30 June 2026 and Bottazzi for three months.
They were prohibited from holding a licence, acting as a director or partner in a licensed entity, having any beneficial interest, managing licensed premises, or working in roles that involve supplying or supervising alcohol.
In July 2023 the venue ceased to operate as a nightclub, becoming a Greek restaurant.
Ryan’s Family Hotel P/L went into voluntary administration in September 2024.
Three months later, the venue’s patron capacity was reduced from 490 to 250, while its licence was changed from a late-night general licence to a general licence, with closing no later than 1am.
March 2025 saw ownership change hands to 4 Pints Hospitality Group, where under McNally’s ownership the focus has shifted to its community.
“The first thing we did when we took over was get rid of the late-night licence — that was imperative to changing the dynamics of the pub,” he told the Herald Sun.
McNally, who has a long history in the industry, has put a concerted effort into supporting local businesses, with local beers on tap and the local butcher supplying meat, as well as working hard to get the food offering up to scratch.
The months of hard work fighting the old stigma are showing some results, with locals now enjoying the food and drink options, and well-run functions.
“We’re here for the long haul,” McNally says.
