restaurants

KOI Dessert Bar opens second venue in Ryde

KOI Dessert Bar opens second venue in Ryde

Reynold Poernomo has opened a new dessert destination in Ryde, which will be the Poernomo family’s second venue since opening KOI Dessert Bar Chippendale in 2016.

International chef Sat Bains joins Noosa Food and Wine Festival line-up

International chef Sat Bains joins Noosa Food and Wine Festival line-up

This year’s Noosa Food and Wine Festival program has been extended with the addition of four new events.

Former Pei Modern chef takes the lead at Bouche on Bridge

Former Pei Modern chef takes the lead at Bouche on Bridge

Swedish-born chef Joachim Borenius is about to take the helm of Sydney's Bouche on Bridge, as former executive chef Harry Stockdale-Powell steps down to focus on a new venture.

“We’re about to have a skills exodus”: operators respond to 457 announcement

“We’re about to have a skills exodus”: operators respond to 457 announcement

R&CA may have welcomed the federal government’s decision to abolish the 457 visa program, but chefs and restaurateurs around the country are seriously concerned.

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Interim restaurant authorisations now available from Liquor & Gaming NSW

Interim restaurant authorisations now available from Liquor & Gaming NSW

From 31 January online applicants seeking to serve liquor in restaurants and cafés under standard trading hours and conditions will be eligible to obtain an interim restaurant authorisation.

Liquor & Gaming NSW reminds operators to be vigilant over festive season

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 the festive season.

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Parking isn't as important for restaurants as the owners think it is

Parking isn't as important for restaurants as the owners think it is

The survey results reveal a gap between the perceptions of restaurateurs and customers’ actual transport choices.

For restaurants looking to boost profits, it's often about everything but the food

For restaurants looking to boost profits, it's often about everything but the food

Serving tasty food doesn’t do much good if customers don’t stay long enough – or never even walk through the door in the first place.

5 ways to drive word of mouth marketing

5 ways to drive word of mouth marketing

Word of mouth doesn’t equal shining reviews day in and day out. Ken Burgin offers five ways you can command the conversation about your business.

OpenTable releases latest update

OpenTable releases latest update

The update enables restaurants to show availability for non-traditional seating, opening up bar-side, high-top, counter and outdoor areas for reservations.

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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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