Location, location: 5 things to consider before moving your business

Location, location: 5 things to consider before moving your business

In today's property market, buying or leasing a location for a restaurant can be a minefield, and can be the clincher to making or breaking your business.

FactCheck Q&A: are a lot of cafes and restaurants closing because of Sunday penalty rates?

FactCheck Q&A: are a lot of cafes and restaurants closing because of Sunday penalty rates?

Anecdotal evidence from some businesses in the hospitality and retail sectors supports claims that they’re not opening on Sundays because of penalty rates, but the direct evidence is far from…

Beefing up breakfast

Beefing up breakfast

There's no denying that pork products often dominate breakfast menus - and for good reason; bacon is a must-have for a lot of morning diners. But a little creativity with beef can go a long way.

From corkscrew to Coravin: the product transforming wine service

From corkscrew to Coravin: the product transforming wine service

Always wanted to expand your by-the-glass offering, but been deterred by the amount of wastage? Well, this nifty little gadget could rock your wine world, writes Christine Salins.

What’s it like to eat at Stanford University?

What’s it like to eat at Stanford University?

To say that Stanford’s culinary offering is extensive is a serious understatement. But what’s even more impressive than the sheer scope of services on offer is the institution’s unwavering commitment…

UPG opens Café Ananas at Circular Quay

UPG opens Café Ananas at Circular Quay

The rapidly expanding hospitality company, Urban Purveyor Group, has announced the launch of Café Ananas, replacing Café Nice at 2 Phillip Street, Sydney.

New dining hub set to open in Brisbane

New dining hub set to open in Brisbane

Queensland restaurateur Renata Roberts is expanding her portfolio, launching both a Pizzeria Violetta and Sichuan Bang Bang concept in one site.

South Australians warned to steer clear of Death Cap mushrooms

South Australians warned to steer clear of Death Cap mushrooms

The potentially lethal Death Cap mushroom has recently been found under oak trees in the Adelaide Hills, prompting SA Health to issue a warning for South Australians to avoid foraging in the area.

Salaryman hosts Ramen Wars Volume One

Salaryman hosts Ramen Wars Volume One

On Sunday 15 May, modern Asian restaurant Salaryman, will host Ramen Wars Volume One.

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Lion snaps up Byron Bay Brewing Co

Lion snaps up Byron Bay Brewing Co

Lion has announced it's purchasing the Byron Bay Brewing Co, including its range of beers, brewery and hospitality operation.

Greek wine masterclass returns this June

Greek wine masterclass returns this June

A contingent of winemakers and educators from Greece will visit Sydney and Melbourne for a series of masterclasses from 19–25 June.

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Prized possessions: the equipment chefs can't live without

Prized possessions: the equipment chefs can't live without

From the humble spatula to the Thermomix, every chef has one piece of equipment that they just can’t do without.

9 ways to attract locals

9 ways to attract locals

The people that live and work in your business’ immediate vicinity are your most valuable asset. Ken Burgin shares nine pointers on how you can nurture your nearest and dearest.

OpenTable announces new international booking function for Australian diners

OpenTable announces new international booking function for Australian diners

Australian diners can now search and reserve seatings at overseas restaurants from both the OpenTable desktop site and their mobile device.

Retaining talent in hospitality: young professionals' perspective

Retaining talent in hospitality: young professionals' perspective

If we’re serious about addressing the skills shortage, shouldn’t we be asking young, aspiring hospitality professionals what needs to be done to keep them motivated?

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How to cash in on the gourmet sandwich trend

How to cash in on the gourmet sandwich trend

The humble sandwich is not so humble these days. Where consumers used to be happy with sliced ham, iceberg lettuce and cheddar cheese between two slices of white bread, today’s food-savvy diners want more.

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