Location, location: 5 things to consider before moving your business

Location, location: 5 things to consider before moving your business

In today's property market, buying or leasing a location for a restaurant can be a minefield, and can be the clincher to making or breaking your business.

FactCheck Q&A: are a lot of cafes and restaurants closing because of Sunday penalty rates?

FactCheck Q&A: are a lot of cafes and restaurants closing because of Sunday penalty rates?

Anecdotal evidence from some businesses in the hospitality and retail sectors supports claims that they’re not opening on Sundays because of penalty rates, but the direct evidence is far from…

Beefing up breakfast

Beefing up breakfast

There's no denying that pork products often dominate breakfast menus - and for good reason; bacon is a must-have for a lot of morning diners. But a little creativity with beef can go a long way.

From corkscrew to Coravin: the product transforming wine service

From corkscrew to Coravin: the product transforming wine service

Always wanted to expand your by-the-glass offering, but been deterred by the amount of wastage? Well, this nifty little gadget could rock your wine world, writes Christine Salins.

What’s it like to eat at Stanford University?

What’s it like to eat at Stanford University?

To say that Stanford’s culinary offering is extensive is a serious understatement. But what’s even more impressive than the sheer scope of services on offer is the institution’s unwavering commitment…

Australians want more fruit and veg, smaller portions: report

Australians want more fruit and veg, smaller portions: report

A report conducted by Ipsos has uncovered the food attitudes and behaviours of Australians, with fruit and vegetable consumption and serving sizes of greatest concern.

Le Cordon Bleu launches in Perth

Le Cordon Bleu launches in Perth

Le Cordon Bleu has announced it's opening a new education facility in Perth.

Exciting hospitality opportunity in Bondi [sponsored]

Exciting hospitality opportunity in Bondi [sponsored]

DA Approved for a bar and restaurant, shop 3, 73-79 Hall Street, Bondi Beach, represents an rare opportunity for an experienced food and beverage operator keen to enter this dynamic sector.

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David Thompson confirms Long Chim Sydney opening

David Thompson confirms Long Chim Sydney opening

Chef and restaurateur David Thompson has confirmed he is bringing his Thai street food restaurant, Long Chim, to Sydney.

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Lion snaps up Byron Bay Brewing Co

Lion snaps up Byron Bay Brewing Co

Lion has announced it's purchasing the Byron Bay Brewing Co, including its range of beers, brewery and hospitality operation.

Greek wine masterclass returns this June

Greek wine masterclass returns this June

A contingent of winemakers and educators from Greece will visit Sydney and Melbourne for a series of masterclasses from 19–25 June.

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Prized possessions: the equipment chefs can't live without

Prized possessions: the equipment chefs can't live without

From the humble spatula to the Thermomix, every chef has one piece of equipment that they just can’t do without.

9 ways to attract locals

9 ways to attract locals

The people that live and work in your business’ immediate vicinity are your most valuable asset. Ken Burgin shares nine pointers on how you can nurture your nearest and dearest.

OpenTable announces new international booking function for Australian diners

OpenTable announces new international booking function for Australian diners

Australian diners can now search and reserve seatings at overseas restaurants from both the OpenTable desktop site and their mobile device.

Retaining talent in hospitality: young professionals' perspective

Retaining talent in hospitality: young professionals' perspective

If we’re serious about addressing the skills shortage, shouldn’t we be asking young, aspiring hospitality professionals what needs to be done to keep them motivated?

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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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