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Restaurant turnover rate rises: ABS

Restaurant turnover rate rises: ABS

Turnover in the restaurant, café and catering industry has increase by nine percent, accord to retail trade data released by the Australian Bureau of Statistics.

Tea for two: high tea trends

Tea for two: high tea trends

High tea is often seen as a culinary tradition of times past, but young guns in the industry are turning that theory on its head.

Talking wine with Heston's right-hand man

Talking wine with Heston's right-hand man

Christine Salins talks to the head sommelier at The Fat Duck and finds out what it's like working for one of the world's most famous chefs.

The savings cycle: getting the most out of your dishwashing equipment

The savings cycle: getting the most out of your dishwashing equipment

Food service operators need to make savings wherever they can. Examining the kitchen's dishwashing equipment is a good place to start.

How to hire a chef that adds value to your business

How to hire a chef that adds value to your business

Following on from last month's recruitment article, Ken Burgin shares some pointers on how to hire chefs that will add real value to your business.

Foodservice

Chur Burger partners with Mud House Wines

Chur Burger partners with Mud House Wines

Warren Turnbull’s Chur Burger has partnered with New Zealand’s Mud House Wines which will see diners served a glass of wine, a burger and a side for $20.

Southern Cross Catholic Vocational College highlights Indigenous cooking

Southern Cross Catholic Vocational College highlights Indigenous cooking

The SCCVC, Burwood is working to close the school completion gap for Indigenous students with a hospitality training program that exposes students to different options available in Vocational Education and Training.

MissChu workers ‘unlikely’ to receive unpaid entitlements: KordaMentha

MissChu workers ‘unlikely’ to receive unpaid entitlements: KordaMentha

The voluntary administrators called in to restructure Vietnamese street food company, MissChu, say that many workers may never see their share of up to $1 million in unpaid entitlements.

Chef Michael Moore joins U2’s Bono in fight against AIDS

Chef Michael Moore joins U2’s Bono in fight against AIDS

Owner of Sydney’s O Bar and Dining, Michael Moore, has been named the Australian ambassador for the Eat (Red) Drink (Red) Save Lives campaign.

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Videos

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Beverage

Talking Prämie with Schild Estate's winemaker Scott Hazeldine

Talking Prämie with Schild Estate's winemaker Scott Hazeldine

Schild Estate's winemaker Scott Hazeldine talks Hospitality through the development of the Prämie Limited Release 2013 Shiraz.

Pour form: why wine is a tough sell

Pour form: why wine is a tough sell

The industry's move away from BYO dining is about more than just the licensing and labour costs, writes our Industry Observer.

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Management

5 ways to ensure winter doesn't leave your business out in the cold

5 ways to ensure winter doesn't leave your business out in the cold

The cold weather can have a detrimental effect on your business if you are not well prepared. Your customers want to be greeted by a warm and welcoming environment, so you need to make sure you deliver just that.

Why your business needs cloud computing

Why your business needs cloud computing

If you want to save time, reduce paperwork and boost efficiency, now’s the time to embrace cloud technology, writes Nicolette Maury.

Pointing the finger does foodservice operators no favours

Pointing the finger does foodservice operators no favours

Owners and operators - you might not like to hear this, but the buck always stops with you. Pointing fingers and shifting the blame will do you no favours, writes Industry Observer.

The savings cycle: getting the most out of your dishwashing equipment

The savings cycle: getting the most out of your dishwashing equipment

Food service operators need to make savings wherever they can. Examining the kitchen's dishwashing equipment is a good place to start.

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Resources

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