Food and Beverage

All the latest food and beverage news from the industry

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THE $66,000 BIN: WHAT FOOD WASTE IS REALLY COSTING YOUR VENUE

Most venue managers know food waste is a problem. Fewer know how much it costs them, because the expense is scattered across ordering, labour and waste collection. Industry estimates put the average cost…
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FROM MEXICO CITY TO ISAN: THE FLAVOURS YOUR GUESTS WILL BE ASKING FOR NEXT

Menu trends travel faster than they used to, and pub, club and hotel kitchens are well placed to catch them. Recent commentary from the editors of The Age Good Food Guide, new forecasts from US food intelligence…
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THE QUIET REASON GREAT MELB VENUES ARE CLOSING (IT’S NOT THE FOOD)

Why Melbourne's Hatted Restaurants Are Closing While World-Famous Chefs Are Moving In Melbourne's dining scene is sending two very different signals at once. In recent weeks, several well-loved bars…
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WHAT A VODKA VOLCANO AND A HOTEL CREATOR PROGRAM HAVE IN COMMON

Influence Is Easy to Buy and Hard to Measure: What Venues Can Learn from Hotels and a Harbour Volcano Every venue manager has been pitched a creator collaboration by now, and most have wondered the…
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SOUTH AUSTRALIA’S MICHELIN MOMENT

For decades, Australian diners and chefs have watched Michelin's famous red guide expand into new cities and countries while their own restaurants stayed outside its judgement entirely. That changes on…
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TWO WAYS MENUS ARE WINNING ATTENTION

Standing out on a crowded strip or in a competitive dining precinct has never been easy, and two very different Australian food stories from the past few weeks show just how differently venues are tackling…
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MORE THAN PAGING: CONNECTING THE SYSTEMS BEHIND THE VENUE

For many clubs, paging has traditionally meant one thing: getting a message to a staff member on the gaming floor. But as venue technology becomes increasingly connected, the role of paging is changing. Notify.Me…
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THE MODERATION DRINKER JUST GOT A LOT MORE CHOICE

For years, the moderation drinking trend has largely meant one thing on Australian drinks lists: non-alcoholic beer. That is changing fast, with two recent product launches showing the category is finally…
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YOUR REGULARS ARE WORTH MORE THAN YOU THINK

Two campaigns launched within days of each other this month, and both make the same quiet argument: in an era of algorithmic discovery and one-off deals, the customers who already know your name are your…
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THE DRINKS LIST THAT WINS EVERY GENERATION AT ONCE

Two data releases landed almost together this month and read side by side they offer a genuinely useful map of where Australian drink spending is heading. NielsenIQ's latest category report confirms that…
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MATCHA, SPRITZ AND THE VALUE SQUEEZE

Australian hospitality venues are, on paper, busier than they've been in years. New transaction data shows the number of diners served nationally is up 9 per cent year-on-year. The trouble is what's happening…
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DRINKING AND DINING HABITS ARE CHANGING FAST

Australians are becoming more selective about how often they go out, what they drink and how much they spend when they do. For hospitality venues, the impact is being felt across everything from beer and…
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