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HTN launches eight week culinary apprenticeship program

HTN launches eight week culinary apprenticeship program

Hospitality Training Network (HTN) has launched its Total Chef Aspire program which is one of three new streams of culinary apprenticeships developed by the organisation.

10 ways to cut your wage costs

10 ways to cut your wage costs

It might mean making some tough decisions and learning to love number crunching, but keeping your wage costs under control is a necessary evil in this industry.

Battle of the senses: do women make better sommeliers?

Battle of the senses: do women make better sommeliers?

Are women the fairer sex when it comes to tasting (and selling) wine? Christine Salins reports.

The cost of non-compliance

The cost of non-compliance

Red tape. It protects workers but often burdens operators. Regardless of your view on Australia’s industrial relations landscape, it pays to be compliant.

Doggy bags: what are the rules?

Doggy bags: what are the rules?

Some diners see them as a social faux pas, others as their right as paying customers. To say the least, they make restaurant owners uncomfortable. So what are the rules and regulations when it comes…

Foodservice

The search for WA’s best steak sandwich

The search for WA’s best steak sandwich

Now in its eighth year, the Australian Hotels Association’s hunt for Western Australia’s best steak sandwich is underway with finalists cooking off on 19 and 20 May.

Jamie Oliver launches campaign for food education [video]

Jamie Oliver launches campaign for food education [video]

Chef Jamie Oliver has used his visit Down Under to launch his biggest campaign ever – a global petition encouraging the governments of the G20 countries to provide food education in schools.

Carlton restaurant workers backpaid $9,200

Carlton restaurant workers backpaid $9,200

More than $9,000 has been backpaid to 34 workers at a Carlton restaurant, following an investigation by Fair Work.

Seppeltsfield’s cooperage to be transformed into pop-up restaurant

Seppeltsfield’s cooperage to be transformed into pop-up restaurant

Seppeltsfield’s 70 year old oak barrel cooperge will be transformed into a pop-up restaurant and wine bar as part of the 2015 Barossa Vintage Festival next month.

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Videos

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Beverage

Can the average Joe become a wine expert? [Infographic]

Can the average Joe become a wine expert? [Infographic]

A recent study undertaken at the University of Sydney's School of Psychology has looked into whether novices can become wine experts.

New website connects restaurateurs with local wineries

New website connects restaurateurs with local wineries

Restaurant and Catering Australia has launched Cellar Reserve, a website which aims to make it simple and cost effective for restaurants to showcase Australian wines.

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Management

What's inspiring future chefs?

What's inspiring future chefs?

Glamorous cookbooks and glitzy reality shows are giving young chefs an unrealistic view of the food service industry, writes Tony Berry.

Success in staff recruitment

Success in staff recruitment

Hiring for attitude, not just skill, is a key ingredient in creating an efficient restaurant team, writes Ken Burgin.

5 ways to attract millennials to your restaurant

5 ways to attract millennials to your restaurant

Attracting millennials to your restaurant is no easy feat, but the potential rewards are worth the effort when you consider their annual buying power.

Who really pays for public holidays?

Who really pays for public holidays?

Public holidays are intended as days of rest, but for those in the hospitality industry they're actually the most stressful on the calendar. By Restaurant & Catering Australia.

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Resources

10 Wine Myths Debunked

10 Wine Myths Debunked

This free article explains 10 of the most common myths about wine, and may make you rethink your cheese choices that accompany your wines.

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