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New competition celebrates non-loin cuts

New competition celebrates non-loin cuts

Rare Medium, Meat & Livestock Australia's foodservice arm, has announced the launch of the Masterpieces Competition.

Six ways to make your establishment pet-friendly

Six ways to make your establishment pet-friendly

Turning your restaurant, café, or pub into an ideal environment for pets takes more than just putting a sign up and a water bowl out the front.

Saving dough: Hospitality Masterclass [Video]

Saving dough: Hospitality Masterclass [Video]

In this week’s masterclass video, Ashley Hughes of 360 Bar and Dining reveals how he saved over $45,000 a year by giving away bread.

How to make the most of your young staff

How to make the most of your young staff

When you’ve got a business to run and a livelihood to make, it can be difficult to invest in – and rely on - junior employees.

Gluten-free: fact or fiction?

Gluten-free: fact or fiction?

The Melbourne professor who found links between gluten and gastrointestinal distress has discovered that his original findings were flawed, casting doubt on the validity of non-coeliac gluten…

Foodservice

Seven injured as car rams into Neutral Bay café

Seven injured as car rams into Neutral Bay café

A car has crashed into Wild Basket Café in Sydney’s Neutral Bay, injuring seven people.

Awards for Excellence finalists announced

Awards for Excellence finalists announced

The Australian Hotels Association (WA) has announced the finalists for the 2014 AHA Hotel and Hospitality Awards for Excellence.

Love your lamb: the many applications of the lamb Knuckle and Shoulder Rack

Love your lamb: the many applications of the lamb Knuckle and Shoulder Rack

Australians love their lamb. You’d be hard pressed to come across an Aussie that didn’t get nostalgic at the thought of a grilled lamb cutlet or a Sunday loin roast. But outside lambs’ traditional prime cuts lies a world of culinary opportunities that extend far beyond the classic Australian fare.

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Q&A with the duo behind new Sydney venue, Fino Par

Q&A with the duo behind new Sydney venue, Fino Par

Spanish-inspired restaurant, Fino Par opened for business in Sydney at the end of September, and it’s headed up by two of the industry’s top talents.

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Videos

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Beverage

The Local Taphouse invests in Cicerone training for staff

The Local Taphouse invests in Cicerone training for staff

The Local Taphouse has completed an Australia-first deal with the world’s leading beer training program.

Carlton Draught brings tank beer to Sydney

Carlton Draught brings tank beer to Sydney

Carlton Draught is set to introduce its fresh and unpasteurised draught beer to two Sydney pubs.

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Management

7 of the best new product releases for 2014

7 of the best new product releases for 2014

In what's been a big year of product launches, we've compiled a list of seven new pieces of kitchen equipment which could make all the difference for your food service business.

How to choose the right ice machine for your business

How to choose the right ice machine for your business

You can’t underestimate the importance of ice machines. Next to the oven, the ice machine is the single most important piece of equipment in any food service business today.

Five trends influencing food service today

Five trends influencing food service today

One of the key trends seen in today’s food service industry is a continuation of what we’ve seen over the past few years, where “fine dining” as we know it has all but disappeared.

6 ways to attract solo diners

6 ways to attract solo diners

Table for one? There was a time when it was considered awkward or embarrassing to eat alone, but diners are becoming more and more comfortable dining solo.

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Resources

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