Set standards with these tips for your staff manual
Handbooks set standards and expectations. Make sure your staff manual reflects the real world by following this checklist.
Is automation the solution to the skills shortage?
The shortage of skilled kitchen staff won’t end anytime soon, and wages will never come down. Silverchef's Ken Burgin shares…
VIDEO: What you thought of the Summit
Hospitality's second annual Restaurant Leader's Summit saw some of Australia's more successful restaurateurs united with government officials and entrepreneurs to share…
5 ways to improve workplace culture
Improve staff retention and performance by making a conscious effort to boost the morale in your business. Here are five…
7 must-dos when welcoming a new staff member
In hospitality, it’s hard to hold onto good staff. Increase your chances by following these steps when welcoming a new…
Serving caviar: the basics
William Oates from Prime Steakhouse runs through the best ways to serve and store this culinary delicacy.
Kitchen Tour: The Provincial
John Paul Hawach from Sydney’s The Provincial goes back of house to run through how the restaurant’s Parilla grill and…
5 myths about paying your staff
You might not realise that you’re guilty of at least one of these dodgy payment practices.
Kitchen Tour: Stone mill at Dust Bakery
Cesare Salemi from Dust Bakery is passionate about making bread nutritious again, and encourages chefs to consider using a stone…
6 ways to convert one-off diners into regulars
A loyal clientele is one of a restaurant’s most valuable assets. Here are six pointers on how to ensure your…