New York state of mind: operating a bar in the city that never sleeps

New York state of mind: operating a bar in the city that never sleeps

After years of taking itself very seriously the New York bar scene is learning to let its hair down a little, reports Paul Wootton.

Penalty rates decision a mixed bag: R&CA

Penalty rates decision a mixed bag: R&CA

R&CA CEO, John Hart said he's pleased the Fair Work Commission has acknowledged the differences in hospitality work to traditional sectors, but highlighted the association’s disappointment in leaving…

No animal required, but would people eat artificial meat?

No animal required, but would people eat artificial meat?

Growing meat artificially, under laboratory-type conditions, is not impossible on a large scale. But people’s concerns about eating in vitro meat have rarely been explored.

The trend to turf in 2017

The trend to turf in 2017

In her first column for Hospitality, Elizabeth Meryment laments Australia's deteriorating service standards.

Missed the Restaurant Leaders Summit? Videos now available

Missed the Restaurant Leaders Summit? Videos now available

If you missed out on tickets to Hospitality’s inaugural Restaurant Leaders Summit, now’s your chance to catch up on the insights shared by some of the industry’s greatest chefs and restaurateurs.

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Sepia announces closing date

Sepia announces closing date

Martin Benn and Vicki Wild have announced they will depart Sepia restaurant at the end of 2017 and will be moving to Melbourne to join restaurateur Chris Lucas.

Workplace audits indicate room for improvement for small businesses in Darwin

Workplace audits indicate room for improvement for small businesses in Darwin

Spot checks of 16 take-away and informal dining outlets in the suburbs of Darwin have found that 10 were not compliant with workplace laws.

Why you need to rethink your recruitment strategy [sponsored]

Why you need to rethink your recruitment strategy [sponsored]

Tired of spending huge amounts of money on recruitment services or websites that deliver few and/or very poor results?

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Applications for enhanced third edition of the S.Pellegrino Young Chef Competition now open [sponsored]

Applications for enhanced third edition of the S.Pellegrino Young Chef Competition now open [sponsored]

In 2017 the prestigious S.Pellegrino Young Chef Competition is back, offering candidates a number of new opportunities to extend their skillset while developing their personal cooking style and gaining global visibility.

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New York state of mind: operating a bar in the city that never sleeps

New York state of mind: operating a bar in the city that never sleeps

After years of taking itself very seriously the New York bar scene is learning to let its hair down a little, reports Paul Wootton.

Pawn & Co. reboots and reopens on Greville Street

Pawn & Co. reboots and reopens on Greville Street

Southside bar Pawn & Co. has reopened on Greville Street after five years of operation on Chapel Street.

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Chefs, our bread is broken

Chefs, our bread is broken

In a passionate call to arms, Dust Bakery's Cesare Salemi begs chefs not to forget about grain when exercising their commitment to healthy, ethically produced food.

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.

Rethinking refrigeration: what will the future look like?

Rethinking refrigeration: what will the future look like?

While the fundamentals of refrigeration seem here to stay, the smallest of changes are making massive waves in operational costs, construction techniques and end results.

What’s app-ening?: the apps restaurateurs love

What’s app-ening?: the apps restaurateurs love

Chefs and restaurateurs have a plethora of apps at their fingertips, all promising to make their lives easier and their businesses more productive. But which ones are really worth a go?

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Win a Gourmet Weekend Getaway in Hobart

Win a Gourmet Weekend Getaway in Hobart

Are you a chef, kitchen manager, proprietor or passionate food industry innovator? Tip Top Foodservice is giving away a two-day gourmet food experience in Hobart for one lucky foodservice professional and a friend.

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...

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