• Hot Property: how to prepare your restaurant for market

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    Selling your restaurant can be wrought with emotion, but solid preparation and simple practicalities can ease the burden, writes Julie Miller. After 18 years building a reputation and establishing The Cellar Restaurant as an icon in the Hunter Valley, Janet […]

  • Lost in space

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    As cybercriminals get savvier, companies risk more than their reputation by neglecting data and privacy measures. Meg Crawford reports Once upon a time, a restaurant’s biggest security risk was an intruder absconding with the takings. These days, the security landscape […]

  • Wish list

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    Five experienced and award-winning Australian chefs reveal what they wish they knew when starting out in the restaurant and catering industry. Interviews: Sally Wilson Jesper Hansen, Blond Catering, Sydney “Make sure you do your research and due diligence when you’re starting […]

  • Head first

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    Bradley Michael and his team at Sydney premium steakhouse, 6HEAD, are continually gaining accolades and return customers. Not bad for a restaurant less than a year old. By Frank Leggett  Bradley Michael, CEO of the Seagrass Boutique Hospitality Group, talks […]

  • On the double

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    Two restaurants, two locations, two cuisines—co-owner and executive chef Adam D’Sylva doesn’t do anything by halves. By Kerryn Ramsey What’s your background in hospitality? I started my apprenticeship at Hilton on the Park (now Pullman Melbourne On the Park) in […]

Latest in News

Tony Bilson death

Vale Tony Bilson

Known as the “godfather of Australian cuisine”, celebrated chef and restaurateur Tony Bilson has died peacefully following a long illness. He was 76. The self-taught Sydney-born chef, along with his former wife Gay, were considered the movers and shakers of […]

Announcing the inaugural Melbourne Cocktail Festival

Cocktail experts and enthusiasts are gearing up for the inaugural Melbourne Cocktail Festival (MCF), due to take place between 26 February – 1 March 2020. Created by the team behind hospitality industry hub Worksmith, the MCF will showcase Melbourne’s thriving […]

Fighting for no more ad-hoc public holidays

Recently, the Queensland Parliament passed the Holidays and Other Legislation Amendment Act 2019, which gives effect to the Queensland Labor Government’s proposal to establish a part-day public holiday on Christmas Eve, starting this year. In Victoria we have also seen […]

Latest in What I've Learnt

Encore St Kilda Beach

Power of three

Matthew Dawson, executive chef at Encore St Kilda Beach, was ecstatic to pick up three gongs at the 2019 Savour Australia Restaurant & Catering Hostplus Awards for Excellence. By Kerryn Ramsey What was your response when you won three R&C […]

Eat Your Greens

Recipe for success: Jess & Ben Stanley

Two kilometres from the country NSW town of Eugowra is Eat Your Greens, a successful function centre and catering company owned and run by Jess and Ben Stanley. Interviewed by Frank Leggett Jess: I was born in Eugowra and when I […]

Matt Merrin

Recipe for success: Matt Merrin

Matt Merrin’s award-winning JAM restaurant in Townsville celebrates the flavours and produce of North Queensland. Accountancy’s loss is our gain. Interviewed by Frank Leggett “As a child living on a property in Western Australia, I spent a lot of time […]

Recipe for success: Simon Bowen

Consistency of food and service is the mantra of Simon Bowen, chef and co-owner of Pipers of Penola in South Australia. Interviewed by Frank Leggett “As soon as I finished high school, I started an apprenticeship with Stephanie Alexander at […]

Latest in Design

Quay restaurant

Quay restaurant

A full renovation of Sydney’s iconic fine-dining destination sees a new organic space inspired by Peter Gilmore’s celebrated cuisine. By Frank Leggett Quay restaurant has been at the centre of Sydney fine dining for the past 30 years. During that […]

The Boat House

The Boat House

Sitting right on the edge of Lake Burley Griffin, The Boat House, a Canberra classic, was sympathetically updated without losing any of its charm. By Frank Leggett “The impetus for the renovation of The Boat House was to give the […]

Bavarian Beerhaüs

The Bavarian Beerhaüs

It was no mean feat turning the historic Royal Snack Bar at the Brisbane Showgrounds into The Bavarian Beerhaüs. By Frank Leggett For years, the Royal Snack Bar at the Brisbane Showgrounds was the place to pick up a few dagwood […]

Montalto

An expansive building with many facets, Montalto quietly engages with the surrounding landscape of the Mornington Peninsula. By Frank Leggett Montalto offers a wide variety of experiences for its visitors. There is a picturesque vineyard, a refined restaurant, a casual dining piazza, […]

Latest in Gear

point of difference

So special

The recent spate of high-profile restaurant closures suggests those remaining will have to work even harder to find that point of difference in a tight market. By Sue Nelson Hospitality is a sector that needs to take risks to survive. […]

Please summer crowds with a lighter choice

This article is sponsored content brought to you by GWF. A new range of gluten-free breads caters to the burgeoning ‘free-from’ market Tip Top Foodservice has expanded its range of gluten-free options for the foodservice sector, launching the Abbott’s Village Bakery […]

commercial kitchen equipment

Variety is the spice of life!

This article is sponsored content brought to you by Caterlink. Caterlink puts B+S Commercial Kitchen Equipment behind Perth’s best Asian cuisine  There is a growing market for authentic Asian cuisine in Australia, driven by a rising appreciation of its varied […]

Latest in Marketing

Access all ages

Marketing is essential to keep customers coming through your doors but how do you reach a cross-generational demographic? Clea Sherman reports Despite being based in a town with a population of only 900, Barry Iddles’ restaurant 360Q regularly serves crowds […]

rebranding your restaurant

Rebranding your restaurant

How far should you go when rebranding your restaurant—a few minor tweaks, a complete change or just leave things as they are? By Frank Leggett  There’s a number of reasons why a restaurateur may choose to rebrand their restaurant. It […]

Eco-friendly dining

In order to reduce their environmental impact, two businesses tell how they have focused on creating an eco-friendly dining experience—and selling this as their point of difference to customers, writes Susanna Nelson. SUSTAINABILITY HAS become such a broad term that […]

Picking the right PR person

While some publicity and online marketing can be performed by your staff, experts show that quality PR grows the bottom line. By Meg Crawford It’s broadly acknowledged that a social media presence these days is mandatory for most businesses, including […]