Moama Bowling Club prepares for spike in demand

By Riverine Herald

MOAMA Bowling Club is rebooting staff numbers to cope with demand after the NSW Government scrapped all conditions for border region residents to cross the Murray River.

The club will be open to patrons for everything from the bowling greens to full dining facilities.

But perhaps the biggest news across Echuca-Moama will be the revival of sport and Moama Bowling Club reactivating its sponsorship programs, adding a major boost to cash-starved clubs that have not been able to make money from gate takings, canteens and internal fundraisers.

MBC marketing and sales manager George Santos said Wednesday’s announcement had all but returned the twin towns to normal.

“Obviously there will still be the necessary limits on people per area in the club,” Mr Santos said.

“But take our dining facilities, for example. We have enough space to cater for plenty of people and bookings can be made now and we will advise sitting times and numbers.

“And the bowling team is expecting the phones to ring off the hook with our Victorian members desperate for a roll-up.”

Mr Santos said the only thing that would be missing for a few weeks would be club competitions, such as cash draws for members.

He said under its rules as a community club, it could not resume those promotions until “all members” were able to have access.

“That means until Melbourne comes out of lockdown and our members there have the option of travelling to Moama, they (promotions) will remain suspended,” Mr Santos said.

“However, what I am really looking forward to is the sponsorship – our investment program in communities both sides of the river is one of the signature traits of Moama Bowling Club and something we have been devastated not to deliver.

“In the next week or two we will be in touch with all our sporting partners as the summer season is now just around the corner.”

While COVID-19 paralysed so many routine parts of people's lives, MBC worked overtime to maintain its community connections with a range of programs delivered online and through grassroots support for those doing it tough.

First the club’s chefs got together producing hundreds of free meals every day – from fresh bread to soups and main courses – which were provided to community agencies both sides of the river to give to those in need.

A former chef himself, Mr Santos launched a popular daily online cooking class to which he invited locals for a friendly chat/interview while he whipped up some culinary delights.

“Fortunately easing the border restrictions means I can hang up my chef’s hat again and get back to my normal role,” he laughed.

“The problem wasn’t cooking all the food, it was eating it after the cameras turned off.”

Anyone with questions can call the club on 1800 806 777.


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