PUB’S PRUDENT MENU TWEAK PROMPTS BACKLASH

One pub’s strategy to reduce costs and wastage – in a period of major price increases on fresh food – has met with plenty of criticism by armchair critics writing it off as profiteering. Irish Murphy’s in Ballarat recently opted

HOT MENUS: VEGAN SLIDERS

Meat substitutes have become almost ‘impossible’ to pick, and there are tips to getting on the gravy train of consumers going meatless. Plant-based alternatives to meat have become exponentially better in recent years with the rise of the Impossible Burger

WHY SHOULD A CUSTOMER COME TO YOUR VENUE?

Chef Paul Rifkin is a consultant, kitchen mentoring and fine-tuning specialist, and suggests foodservice operations need to think about customer expectations in the new normal. * Is the quality of the food you serve important to your venue, or r

CHEFBOX PROGRAM PROVIDING KITCHEN INNOVATION

A new national program – ChefBox – offer chefs new and innovative products to try from Australian producers, to keep them inspired and ahead of the trends.   Chefs in pubs throughout Australia can register their interest to receive a box

ODD CULTURE MAKING BOLD MOVES & MENUS

James Thorpe’s Odd Culture Group is furthering its outside-the-square ideas at its city-fringe venues, unveiling live music plans, and innovative new menus at The Duke and Old Fitzroy. The Duke Enmore has launched new attractions based in its revamped menu

BIGGEST BURGER BEATS THEM ALL

Beloved watering hole of Thallon, the Nindigully Pub, has put itself on the map as serving up what is likely the biggest burger and challenge in Australia, if not the world. The infamous 'Road Train' burger will set you back

RECKONING HAS COME: AUSTRALIAN DINING OUT SURVEY

New research is finding Aussies are keen to dine out again, but they have new needs and wants that hospitality operators must address. The SevenRooms Restaurant Reckoning: Australia report is in-depth research into the changing expectations of Australian diners in

NEW NORMAL #TAKEAWAY TUESDAY BEGINS

The RCA and Unilever have ‘pivoted’ their support for foodservice businesses, kicking off #TakeawayTuesday as many businesses report plans to continue their takeaway and delivery solutions. Research by Food Industry Foresight found that as a result of COVID-19 100 per

FOOD TRUCKS ROLL UP FOR FOODSERVICE

The major social changes coming out of COVID-19, particularly to foodservice, have elevated the role and opportunity around the humble food truck as an additional solution. Increased awareness of hygiene induced by the pandemic signals the end of some traditional