First phase of Coogee Bay Hotel refurbishment complete
Phase one of an ongoing project that will see the Coogee Bay Hotel refurbished is now complete, with the hotel unveiling its new look and menu under the leadership of Chris Cheung and the Coogee Bay team.
Just how optimistic are hospitality businesses?
The future of the hospitality industry looks bright, with over 72 percent of businesses anticipating either a small or large increase in profitability over the next two years.
All but one Keystone Group venue now sold
Receivers for the Keystone Group have announced the finalisation of the hospitality group’s receivership divestment program.
Melbourne venue to close ahead of $4m rebrand
Melbourne’s The Long Room will close its doors on 28 January ahead of an extensive $4 million renovation and rebrand.
Asahi recalls cider range
Asahi Premium Beverages is recalling its The Cider Lab range due to the presence of undeclared sulphites.
5 days ago
Cocktail trends from the US: report
A recently released report from the US has shared insights into the most popular cocktails and categories on bar menus at leading craft cocktail bars across 25 cities.
1 week ago
91 percent decrease in violent incidences in NSW
For the first time since its inception in 2007, NSW’s violent venues list has no venues in its most serious...
Liquor & Gaming NSW reminds operators to be vigilant over festive season
Liquor & Gaming NSW has confirmed that inspectors will be maintaining a strong presence in venues across the state over...
Time Out announces Bar Award nominees for Sydney and Melbourne
Time Out has announced the nominees for its 2017 Bar Awards, recognising leading bars and bartenders in Sydney and Melbourne.
New video mocks “abysmally lame” depiction of Sydney’s nightlife
A video released by Transport for NSW has been slammed by Sydneysiders and opponents of the city’s lockout laws, prompting...
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.
4 ways to increase the profitability of your pub’s menu
Some of the country’s most respected publicans united earlier this week for the inaugural Pub Leaders Summit, reflecting on the sector’s successes and struggles.
Frying high: the sustainable management of cooking oils
When it comes to sustainable cooking oil management, the fryer, oil and a diligent cleaning program all work together to improve profitability, deliver a superior product and lessen your environmental footprint.
The problem with portion sizes
In a market where diners vote with their feet, how can foodservice operators address portion sizes without patrons feeling like they’re being jipped?