"We just wanted to keep our heads above water": the story behind Hanoi Hannah

With humble beginnings in 2012, the trio behind Hanoi Hannah, Saigon Sally and Tokyo Tina share how they launched, nurtured and expanded their footprint across Melbourne’s hospitality scene.

New York state of mind: operating a bar in the city that never sleeps

New York state of mind: operating a bar in the city that never sleeps

After years of taking itself very seriously the New York bar scene is learning to let its hair down a little, reports Paul Wootton.

Chefs, our bread is broken

Chefs, our bread is broken

In a passionate call to arms, Dust Bakery's Cesare Salemi begs chefs not to forget about grain when exercising their commitment to healthy, ethically produced food.

Missed the Restaurant Leaders Summit? Videos now available

Missed the Restaurant Leaders Summit? Videos now available

If you missed out on tickets to Hospitality’s inaugural Restaurant Leaders Summit, now’s your chance to catch up on the insights shared by some of the industry’s greatest chefs and restaurateurs.

Eating Out in Australia report now available

Eating Out in Australia report now available

Intermedia’s landmark market research report Eating Out in Australia is now available. The report shows that Australians spend $45 billion a year eating out – nearly $100 per household per week.

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KOI Dessert Bar opens second venue in Ryde

KOI Dessert Bar opens second venue in Ryde

Reynold Poernomo has opened a new dessert destination in Ryde, which will be the Poernomo family’s second venue since opening KOI Dessert Bar Chippendale in 2016.

New head chef at L’Hôtel Gitan

New head chef at L’Hôtel Gitan

Prahran’s European inspired gastropub, L’Hôtel Gitan, has a new head chef, Rotem Papo.

International chef Sat Bains joins Noosa Food and Wine Festival line-up

International chef Sat Bains joins Noosa Food and Wine Festival line-up

This year’s Noosa Food and Wine Festival program has been extended with the addition of four new events.

Former Pei Modern chef takes the lead at Bouche on Bridge

Former Pei Modern chef takes the lead at Bouche on Bridge

Swedish-born chef Joachim Borenius is about to take the helm of Sydney's Bouche on Bridge, as former executive chef Harry Stockdale-Powell steps down to focus on a new venture.

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World Class Cocktail Week returns to East Coast

World Class Cocktail Week returns to East Coast

The annual World Class Cocktail Week returns to Australia this May, with seven days of masterclasses, tastings and tutorials by some of Australia’s best bartenders and chefs in Brisbane, Sydney and Melbourne.

Diageo rolls out new labelling initiative

Diageo rolls out new labelling initiative

Consumers want more information about what’s in their drink and want it presented in a clearer way, according to research released today by global alcohol producer Diageo. The research coincides with the announcement of a new voluntary labelling initiative launched by Diageo.

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Parking isn't as important for restaurants as the owners think it is

Parking isn't as important for restaurants as the owners think it is

The survey results reveal a gap between the perceptions of restaurateurs and customers’ actual transport choices.

For restaurants looking to boost profits, it's often about everything but the food

For restaurants looking to boost profits, it's often about everything but the food

Serving tasty food doesn’t do much good if customers don’t stay long enough – or never even walk through the door in the first place.

5 ways to drive word of mouth marketing

5 ways to drive word of mouth marketing

Word of mouth doesn’t equal shining reviews day in and day out. Ken Burgin offers five ways you can command the conversation about your business.

H&L Australia to extend its reach in hospitality after recent acquisition

H&L Australia to extend its reach in hospitality after recent acquisition

The acquisition will allow H&L Australia to reach broader market opportunities, particularly across the small to medium restaurant, café and bar market.

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Win a Gourmet Weekend Getaway in Hobart

Win a Gourmet Weekend Getaway in Hobart

Are you a chef, kitchen manager, proprietor or passionate food industry innovator? Tip Top Foodservice is giving away a two-day gourmet food experience in Hobart for one lucky foodservice professional and a friend.

Skilld slashes hospitality recruitment costs

Skilld slashes hospitality recruitment costs

It’s no secret that staffing represents a huge expense for foodservice businesses in Australia – not just because of wage costs and the penalty rate entitlements associated with a casual workforce, but also because turnover rates are high, and as...

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