Personalised Plates: How Restaurants are Catering to Dietary Restrictions and Preferences
Gone are the days of limited vegetarian options and resigned sighs when faced with a menu devoid of gluten-free choices….
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Robots, Sensors, and Smart Grills: How Tech is Revolutionising Commercial Kitchens
Technology is changing the way commercial kitchens operate, improving food quality and outcomes in restaurants. While robot chefs may not…
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Australia’s Indigenous Food Legacy: A Journey Through Flavour, Culture, and Sustainability
For over 65,000 years, Australian Aboriginal people have fostered a deep connection with the land, reflected in their unique and…
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Luke Mangan’s Vision for the Future of Hospitality Industry
Chef Luke Mangan, a prominent figure in the hospitality sector, has journeyed through diverse dining experiences worldwide. Starting his education…
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The Art of Menu Engineering: How to Design Menus That Drive Sales and Customer Satisfaction
Menu design is an often overlooked yet critical aspect of running a successful restaurant. A well-designed menu does more than…
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Deconstructing & Reconstructing the Classics with Modern Techniques
Our hospo scene is a vibrant tapestry woven from indigenous ingredients, multicultural influences, and a love for fresh, seasonal produce….
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Building a Winning Team: Recipes for Hiring, Training, and Retaining Top Talent in the Restaurant Industry
In the high-pressure kitchen crucible, a talented team is the difference between a sizzling success and a soufflé that falls…
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Rising Costs in the Australian Hospitality Industry: A Major Concern
The Australian hospitality industry is facing significant challenges due to rising operational costs. The Independent Food Distributors Australia, has highlighted…
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The ‘Golden Triangle’ of Menu Design
Discovering the “Golden Triangle” can increase your menus profitability. Research into menu engineering shows that diners’ eyes follow a specific…
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The Inflation Impact on Australian Restaurants in 2024
As inflationary pressures reshape consumer habits and operational costs, restaurants are facing pivotal decisions to adapt or risk closure. ChefHire,…
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Hospitality Industry in Crisis: New Lobby Group Emerges to Fight for Survival
Australia’s beloved hospitality industry, a $64 billion giant and a major employer, is in dire straits. Labour shortages, rising costs,…
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Skill-First Migration Shake-Up: A Change in the Hospitality Sector
The hospitality sector is facing a potential shake-up as the federal government proposes a “skill-first” overhaul of the migration system….
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Australian Hospitality Industry Wage Increase: What’s Next for the Hospitality Industry?
The Fair Work Commission has announced a 3.75% increase to the National Minimum Wage and minimum award wages, effective from…
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The Impact of Global Food Trends on Local Restaurants in Australia
The food landscape in Australia is dynamic and ever-evolving, influenced by a rich tapestry of global trends. From the rise…
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3D Food Printing in Australia: Hype or Revolution for Chefs?
The sizzle of steaks, the clatter of pots, the fragrant wisps of herbs – these are the familiar sounds of…
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Cultivating a Thriving Kitchen Culture: Mental Health & Wellness Initiatives for Restaurant Staff
The restaurant industry is renowned for its fast-paced environment, long hours, and demanding work. This can take a toll on…
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AI in the Kitchen: Conquering Dietary Restrictions with Artificial Intelligence
For diners with allergies, restaurant menus can be a minefield. Nervous questions, ingredient checks, and limited choices can turn a…
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Battling Hospitality Staff Shortages & Finding Your Dream Chef Job in Australia
The sizzle of a perfectly cooked steak, the aroma of freshly brewed coffee, the welcoming clatter of plates – these…
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Advanced Knife Skills & Chef Techniques for Kitchen Mastery
Do you dream of dicing onions with lightning speed and julienning carrots like a seasoned pro? Look no further! Knife…
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Rising Cost and Challenges: Australian Hospitality Industry Struggles in 2024
The vibrant hospitality industry is facing a perfect storm of economic pressures, threatening the survival of countless businesses and the…
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Dinner with a Robot: A Symphony of Service Down Under
The clinking of glasses, the murmur of conversation, the warmth of attentive service – these are the hallmarks of a…
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The Impact of AI and Automation in Australian Hospitality Jobs in Australia: Future Trends and Opportunities
The landscape of Australian hospitality is undergoing a profound transformation. As AI and automation in Australian hospitality make their mark,…
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The Popularity of Fusion Cuisine in Australia: Creating Unique Dining Experiences
Fusion cuisine, the art of blending food traditions from different cultures, has taken the Australian dining scene by storm. This…
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Featured Chef Dominique Rizzo
1. Can you tell us about your current role? I currently run my own café/restaurant Putia Pure Food Kitchen, I…
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Casual Dining Trends in Australia: What’s New and Popular in the Restaurant Scene
The casual dining landscape in Australia is constantly evolving, driven by consumer preferences and innovative concepts. In recent years, the…
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Recipe for Restaurant Success: Budgeting & Cost Control to Minimise Waste & Maximise Profitability
The restaurant industry is a whirlwind of flavours, but without a firm grip on your finances, even the most delicious…
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ChefHire Insights: Australian Restaurant Trends
The Australian restaurant scene is having a moment, and it’s all about ditching the stuffy formality. Forget hushed conversations and…
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The Future of Dining: Embracing Technology in Restaurants
Australia’s renowned food scene, known for its innovative spirit and fresh takes on global flavours, is about to get a…
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Deliveries of the Future: Drones, Robots, and Automation Reshaping the Restaurant Business
The knock on your door for a steaming bowl of pho might soon be replaced by the gentle whirring of…
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The Rise of Ghost Kitchens in Australia: A New Era of Food Delivery
The hospitality industry in Australia is undergoing a significant transformation with the rapid rise of ghost kitchens. Also known as…
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The Double-Edged Sword: Social Media Influencers for Restaurants in Australia
In today’s digital age, social media reigns supreme, and food influencers are a powerful force shaping culinary trends and consumer…
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Restaurant Budgeting & Cost Control: The Recipe for Profitability
In the vibrant hospo scene, competition is fierce. To thrive, you need a firm handle on your finances. Here’s a…
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Public Hospitality Group Restructuring: What Does it Mean for Australian Hospitality Jobs?
The Public Hospitality Group (PHG), a major hospo player led by Jon Adgemis, has been under financial scrutiny for months….
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Addressing Workforce Shortages in Australia’s Hospo Industry: Challenges and Solutions for 2024 and Beyond
Australia’s hospo scene is currently facing a significant challenge: a critical shortage of skilled chefs and restaurant/café managers. These workforce…
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How Restaurants are Minimising Food Waste
Food waste is a global problem, and the Australian hospitality industry isn’t immune. A recent Statista study found that a…
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Fresh is Best: Sustainable Sourcing & Seasonality for Your Restaurant
As a chef, you know the importance of fresh, high-quality ingredients. But with growing concerns about the environment and responsible…
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Team Dynamics: Building your Kitchen for Retention and Performance
In the commercial kitchen environment , building a cohesive and lasting team is both an art and a science. Chefs,…
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The Rise of Street Food: Bringing Global Street Food Flavours to Your Restaurant
For centuries, street food has been a vibrant tapestry of cultures, flavours, and hospo ingenuity. From the sizzling tandoor grills…
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Food Blogging for Chefs – Land Chef Jobs in Australia & Extra Income
Being a chef is more than just slinging plates in a busy kitchen. Your passion for food and honed skills…
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How Restaurant & Menu Design Can Make You More Money. We Hear From Award Winning Graphic Designer Raymond Lim
Ever walk into a restaurant and instantly feel a certain vibe? That’s the power of design at play. In today’s…
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Adapting to the Sharing Economy: A Restaurant’s Guide to Growth and Success
The rise of the sharing economy has revolutionised how people interact with food. Delivery platforms, online ordering systems, and ghost…
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Chef’s Kiss: A Delicious Return for Comfort Food
Remember the joy of Grandma’s hearty stews or the comforting aroma of a simple roast chicken? Home-style meals, those culinary…
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Beyond the Plate: Crafting a Memorable Restaurant Experience
In today’s competitive hospo scene, a plate of delicious food is no longer enough. Diners crave an immersive experience, an…
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A Delicious Detour Through Time: How Modern Chefs Can Dish Up History
The world of food is a whirlwind of innovation, with new trends and techniques popping up faster than a perfectly…
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Tips to Choose a Restaurant Management Software
Owning a restaurant is a dream for many, but the reality can be a whirlwind of tasks – managing inventory,…
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Hospo Tip: Investing in Staff Training for Long-Term Success
In the fast-paced world of hospitality, keeping your team happy, skilled, and engaged is critical. But with new trends and…
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Restaurant Takeover Nights: A Foodie Adventure Through Guest Chefs and Diverse Flavours
In today’s dynamic restaurant scene, diners crave unique experiences that push their culinary boundaries. Enter “Restaurant Takeover Nights,” a concept…
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Young Workers Fight for Fair Pay: Unions Call for End to “Discriminatory” Junior Wages
A simmering discontent is brewing among Australia’s young workers, and their target: discriminatory junior wages. This system allows employers to…
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Battling the Blank Page: Conquering Menu Writer’s Block Like a True Chef
Crikey, staring down a blank menu can feel like staring down a sunburnt galah at midday – all potential and…
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Dark Kitchens: A Hot Trend Simmering in the Food Industry
The sizzle of sizzling onions and the aroma of freshly baked bread – these are the sensory hallmarks of a…
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Beyond the Kitchen Doors: Side Hustles for Chefs
You spend your days amidst the rhythmic sizzle of steaks and the intoxicating aroma of simmering sauces. But as the…
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From Stiff Suits to Relaxed Revolution: Capitalising on Casual Fine Dining.
Remember those hushed whispers, starched tablecloths, and five-course blowouts of classic fine dining? Don’t get us wrong, top-notch nosh is…
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Sustaining Success in Hospitality: Insights from Jan Hartwig
Chef Jan Hartwig has carved a unique path through the world’s diverse dining landscapes, becoming a key figure in the…
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Sour Power: Adding Zing to Your Eats with Acidity
Forget the bland barbie snags! Acidity ain’t just for fish and chips. It’s the secret weapon in your culinary arsenal,…
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Navigating 2024: Key Trends and Strategies for Hospitality Success
The hospitality industry is evolving rapidly, driven by changing consumer preferences and economic realities. As we progress through 2024, several…
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