How Instagram’s new features can boost your summer trade

How Instagram’s new features can boost your summer trade

With the introduction of new features on Instagram such as Business Tools and Instagram Stories, SMBs now have new ways to maximise their exposure.

“I used to lead with an iron fist

“I used to lead with an iron fist": the evolution of George Calombaris

Celebrating the 10th anniversary of his Melbourne fine diner, George Calombaris talks about his shift from dictator to democrat.

Chef shortages, the 457 visa and the Trump effect

Chef shortages, the 457 visa and the Trump effect

Considering the projected growth for the industry and the chef shortage it's currently experiencing, you would think the government would do its best to facilitate relatively easy visa processes.

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.

Penalty rates decision a mixed bag: R&CA

Penalty rates decision a mixed bag: R&CA

R&CA CEO, John Hart said he's pleased the Fair Work Commission has acknowledged the differences in hospitality work to traditional sectors, but highlighted the association’s disappointment in leaving the Restaurant Industry Award largely unchanged.

Sugarmill Hotel reborn as Potts Point Hotel [gallery]

Sugarmill Hotel reborn as Potts Point Hotel [gallery]

Former Keystone Group venue, the Sugarmill Hotel has reopened under new ownership as the Potts Points Hotel.

Penalty rates cut for hospitality workers

Penalty rates cut for hospitality workers

The Fair Work Commission has announced Sunday penalty rates for hospitality, retail and fast food workers.

Last chance to win free recruitment for a year

Last chance to win free recruitment for a year

Time is running out for you to take advantage of Skilld's recruitment account giveaway!

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Local Taphouse up for sale

Local Taphouse up for sale

Sydney's Local Taphouse in Darlinghurst, has been placed on the market.

Is this the next frosé?

Is this the next frosé?

A restaurant in Sydney’s Crows Nest has created what could be the industry’s next Instagrammable cocktail trend.

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Cutting Sunday penalty rates will hurt young people the most

Cutting Sunday penalty rates will hurt young people the most

Research tells us that while a third of Australians rely on regular Sunday shifts as part of their wage, nearly 40 percent of young people rely on penalty rates to survive.

The trend to turf in 2017

The trend to turf in 2017

In her first column for Hospitality, Elizabeth Meryment laments Australia's deteriorating service standards.

The changing face of clubs in Australia

The changing face of clubs in Australia

The Epping Club’s CEO Peter Saez shares his take on the future of the club industry and its movement towards premium dining.

10 myths about paying young staff

10 myths about paying young staff

“It’s time to address the myths that have achieved widespread levels of acceptance and are resulting in employers short-changing young workers,” said Fair Work Ombudsman, Natalie James.

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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...

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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