pubs and bars

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.

Just how optimistic are hospitality businesses?

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

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 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.

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Asahi recalls cider range

Asahi recalls cider range

Asahi Premium Beverages is recalling its The Cider Lab range due to the presence of undeclared sulphites.

Cocktail trends from the US: report

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.

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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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