Hospitality is a fast-paced, stressful industry which often includes working long and irregular hours. Michele Grow, CEO Davidson Trahaire Corpsych delves deepers into the pressures and pitfalls of
Buying the equipment is just the beginning when it comes to deep frying costs. The oil is what really hurts the hip pocket. Here, Brandon Clarke shares seven tips on how to make the most of what
Tyrrell's and Yellowglen have both made moves to replace the traditional cage and cork seals with screwtops.
When Toko Surry Hills first opened, Al Yazbek and his business partners didn't use social media to promote the venue, however he and partner Rebecca Littlemore have embraced it at their new Surry
Potts Point gets some love with its newest venue
The team behind Oxford’s Street Name This Bar have recently opened the doors to a new venue, Love On Top that calls Potts Point home.
Dockside Group to build events venue in Darling Harbour
Events and hospitality firm the Dockside Group recently received permission to build an event venue on the waters of Darling Harbour.
Think Education Group appoints new executive dean, faculty business and hospitality
The Think Education Group, or Think, has announced the recent appointment of Coralie Morrissey as the Executive Dean of the Faculty of Business and Hospitality, which includes the APM College of Business and Communication as well as the William Blue College of Hospitality.
Top 10 Hospitality stories for 2013
As part of our final newsletter for 2013, we bring you a list of the top 10 news stories from hospitalitymagazine.com.au
Strongbow to undergo brand refresh
Part of the Carlton & United Breweries group, Strongbow cider is undergoing a brand refresh, bringing to life the product’s essence of “relaxed simplicity.”
5 hours ago
New label design for Monkey Bay
New Zealand wine label, Monkey Bay, has revealed a new label design featuring a distinctive Koru pattern.
Q&A with a Sail & Anchor brewer
We chat with Sail & Anchor brewer, Bill Hoedemaker, about Australia's craft beer craze and the challenges of competing in...
Chardonnay and shiraz dominate at Sydney International Wine Competition
Now in its 33rd year, the Sydney International Wine Competition results have been released, and this year’s competition generated the...
Reminiscing with Rutherglen
The history is palpable at Morris Wines, the Rutherglen winery where fifth-generation winemaker David Morris has just celebrated 20 years...
Father’s Office adds cocktails to its on-tap offering
At Melbourne speakeasy bar and restaurant Father’s Office patrons are now not only able to choose from a selection of...
Hospitality and tourism jobs on the rise
According to SEEK managing director Joe Powell, the employment forecast for hospitality and tourism jobs will see a 29 percent increase in available roles from May to November 2013.
2 days ago
Wotif the destination for authentic hotel reviews
Online travel platform Wotif claims it has the highest number of authentic Australian hotel reviews of any other website.
1 week ago
Accor takes out eight tourism awards
Accor Hotels took home a total of eight tourism awards across two separate awards evenings in Sydney and Canberra on...
Chinese travellers prefer Radisson
Australia's two Radisson branded hotels have received more reviews and higher rankings than their competitors on Chinese travel booking website...
Toga Hotels to manage, consultant for Rendezvous Hotels
Australian hotel management company Toga Hotels has announced it will manage and/or provide consultancy services to 11 of Rendezvous Hotels’...
The Star receives a star communications and PR director
Travel and tourism industry professional Diane Glasson recently joined The Star as director of Communications and PR.
More than just profit: how to measure your restaurant’s success
Despite what some may think, the balance sheet isn’t the be all and end all when it comes to measuring how successful your restaurant is, writes Tim McNevin.
Are bloggers the ambulance chasers of the restaurant industry?
We all know it – a restaurant review can make or break a business these days. But whose opinion should diners be trusting? Experienced industry folk or fickle faddists? Tony Berry reports.
Seven ways to cut your wage costs
If some of these lessons feel too hard, what needs to shift to take on the challenge? Australia is a high wage country and it’s unlikely the new government will change this – smart management and ingenuity is needed.