Food Archives - PubTIC

POTATOES HOT PROPERTY AS PRODUCTION VALUE SURPASSES $1 BILLION

Australia first became aware of a potential hot chip shortage back in November 2022, when a combination of mounting production costs, international events and weather events led to the predicted shortage in January 2023. Potato farming is spread across the country, which usually mitigates losses due to weather. However, Stephanie Jacobs, senior climatologist at the […]

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NEW SEAFOOD RULES FOR VENUES

Food, Foodservice / 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 proceed with the new Australian consumer rules, which dictates consumers will be able to tell

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NEW NATIONAL FOOD SAFETY LAWS COMING INTO EFFECT

Food, Foodservice / 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 Standard 3.2.2A, which covers food safety practices. According to the Australian Institute of Food Safety,

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PUBS WINNING PRICE WAR: DINERS

Food, Foodie Trends / 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 during these tough economic times. The mid-range venues, defined as having a price point of

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TIME TO RETUNE YOUR MENU

Food, Foodie Trends / 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 that they are all being challenged with foodservice profitability. Profitability is such a flexible word,

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WHY SHOULD A CUSTOMER COME TO YOUR VENUE?

Food, Foodie Trends / 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 is it something you just don’t want to bother with? A question with an obvious

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MERIVALE TAKES OVER SYDNEY CRICKET GROUND AND NEW FOOTBALL STADIUM

Food, Foodservice / Clyde Mooney

Hospitality trailblazer Merivale has been unveiled as operator of all the food and beverage offerings at the Sydney Cricket Ground and brand-new Sydney Football Stadium. Starting at the Big Bash League (BBL), beginning 5 December, Merivale will bring its trademark offerings to the iconic SCG, kicking off the summer of cricket. The company will also

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CHEFBOX PROGRAM PROVIDING KITCHEN INNOVATION

Food, New on the menu / Clyde Mooney

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 of complimentary artisan ingredients, to explore and try out in their kitchen in their own

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HEMMES LOCKS HORNS WITH BEEF MAGNATES OVER AN ESTABLISHMENT

ODD CULTURE LEAVES FITZROY

CASH STILL KING IN THE COUNTRY

PACE OF GROWTH TO QUICKEN UNDER PAG

MELBOURNE OWNERS LEAVING RAILWAY IN MARIAN

AUSTRAC’s SPOTLIGHT ON VENUES IN 2024

Food

POTATOES HOT PROPERTY AS PRODUCTION VALUE SURPASSES $1 BILLION

NEW SEAFOOD RULES FOR VENUES

NEW NATIONAL FOOD SAFETY LAWS COMING INTO EFFECT

PUBS WINNING PRICE WAR: DINERS

TIME TO RETUNE YOUR MENU

PUB’S PRUDENT MENU TWEAK PROMPTS BACKLASH

HOT MENUS: VEGAN SLIDERS

WHY SHOULD A CUSTOMER COME TO YOUR VENUE?

MERIVALE TAKES OVER SYDNEY CRICKET GROUND AND NEW FOOTBALL STADIUM

CHEFBOX PROGRAM PROVIDING KITCHEN INNOVATION

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