pubs and bars

Applejack Hospitality partners with brewery for latest Sydney opening [gallery]

Applejack Hospitality partners with brewery for latest Sydney opening [gallery]

Australian brewer Endeavour Vintage Beer Co and Applejack Hospitality have collaborated to open Endeavour Tap Rooms in The Rocks, transforming a building that once housed Sydney’s longest-running colonial hotel, Seaman’s.

Pub Leaders Summit program revealed

Pub Leaders Summit program revealed

The program for the 2017 Pub Leaders Summit has been revealed, and includes over 20 leading operators, licensees and managers discussing a variety of topics.

New head chef for Woolloomooloo's The Tilbury Hotel

New head chef for Woolloomooloo's The Tilbury Hotel

Woolloomooloo’s The Tilbury Hotel has appointed a new head chef, Mark Holland.

First phase of Coogee Bay Hotel refurbishment complete

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.

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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.

Zephyr Bar is Sydney’s newest rooftop bar [gallery]

Zephyr Bar is Sydney’s newest rooftop bar [gallery]

Hyatt Regency Sydney is launching its new rooftop bar, Zephyr Bar, this month.

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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.

4 ways to increase the profitability of your pub’s menu

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

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

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?

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