Food

REGIONAL PUB THRIVES DESPITE GROWING CLOSURES

Posted on May 15th, 2024 by Jane Louise
Regional Queensland pub the Grand Hotel in Childers has found itself thriving, bucking the trend of foodservice industry closures across the country. For those hospitality venues that successfully navigated COVID, the added pressures of rising costs across the board –

NEW SEAFOOD RULES FOR VENUES

Posted on November 28th, 2023 by Clyde Mooney
Ministers from around the country have determined that foodservice in pubs, cafes and restaurants will soon be required to specify the origin of their seafood. Consumer and Business Affairs Ministers from around Australia assembled last week, and voted unanimously to

NEW NATIONAL FOOD SAFETY LAWS COMING INTO EFFECT

Posted on November 1st, 2023 by Jane Louise
In a matter of weeks, Australian hospitality businesses will need to show they can meet the new Australia New Zealand Food Standards Code. By 8 December 2023, any business that prepares or serves food must be compliant with the new

PUBS WINNING PRICE WAR: DINERS

Posted on April 24th, 2023 by Clyde Mooney
Booking data for the past 15 months shows pubs the big winners in the cost of living squeeze, increasing bookings while fine dining restaurants feel the pinch. The data finds diners now choosing mid-range venues such as pubs and cafes

TIME TO RETUNE YOUR MENU

Posted on October 7th, 2022 by Clyde Mooney
Specialist kitchen consultant Paul Rifkin discusses foodservice profitability in the current environment, and beyond. * Over the past six months I have consulted with many pubs and clubs – both regional and in the city The one common theme is

PUB’S PRUDENT MENU TWEAK PROMPTS BACKLASH

Posted on August 31st, 2022 by Clyde Mooney
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

Posted on June 20th, 2022 by Clyde Mooney
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?

Posted on February 21st, 2022 by Clyde Mooney
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