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 […]
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
MERIVALE TAKES OVER SYDNEY CRICKET GROUND AND NEW FOOTBALL STADIUM Read More »
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
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 and a dedicated pickleback bar. The kitchen is spearheaded by new head chef Doug Alvarenga
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 a value-packed $80 and threatens to feed up to six people. The monstrous burger –
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 the new era of hospitality. Australians report that dining out allows them to help their
RECKONING HAS COME: AUSTRALIAN DINING OUT SURVEY Read More »
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 cent of restaurant and café businesses surveyed had moved to takeaway, and 57 per cent
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 foodservice options, such as buffets and smorgasbords, and the modern widespread adoption of share plates
Trailblazing Merivale has announced the launch of its new delivery and takeaway service, shunning the extortive margins being paid by many businesses while creating employment for staff and beyond. Following on from the group’s ‘Merivale At Home’ concept launched early April, the new expanded service will roll out across Sydney next week. Deliveries will begin
Merivale has moved with the times, this week announcing the launch of Merivale At Home – a new service providing at-home food and beverage packages, and fresh produce boxes. The Merivale At Home (MAH) concept offers the distinctive style of food and level of service synonymous with the group’s unrivalled portfolio and pool of talent,
MERIVALE LAUNCHES DINING AND PRODUCE BOXES AT HOME Read More »
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