Resources

After overcoming staff shortages, supply chain disruptions and pandemic restrictions — recent inflation issues present yet another hurdle for the hospitality industry.

Before we get into the cost of living crisis, here’s a reminder of what 2020 looked like for food service businesses in Australia:

• 90% experienced fewer sales and customers
• 77% decreased their working days 
• 42.2% let go of staff permanently [1]

Despite many businesses just getting back on their feet, all Australians are currently facing the highest annual increase in living expenses since 1987. [2]

In this article, we explore what inflation means for those working in hospitality and what they can do to combat it.

The eternal struggle for any business is balancing customer satisfaction with profitability.

Today, customers expect a seamless, timely and highly personalised experience. If they want to keep up, businesses need to figure out how to deliver this while keeping expenditures low. Post-pandemic, technological advancements have been expedited to a point where this is now far more achievable.

In this article, we explore 5 new ways tech is stepping in to redefine hospitality for both businesses and their guests.

Any manager knows good staff are the lifeblood of their business. However, finding and keeping the right people is no easy feat. 

While this has always been a challenge, post-COVID many Australians are rethinking their career with worker mobility at its highest level since 2012. Of every industry experiencing staff shortages, hospitality is hit the hardest with 51% of businesses struggling to find suitable staff.

In this article, we tackle common obstacles and offer advice on how to recruit, train, and retain a top-performing team.

If you’ve been in the hospitality game for a while, you’ve probably seen your fair share of businesses doing their best to capitalise on annual festivities.

From paper streamers to dressing staff up as Santa - falling back on the same cut-and-paste strategies will only get you so far.

While some tried and tested methods are timeless (think Valentine’s date night reservations), often, they don’t do much to set you apart from your competition.

Need help thinking outside of the box? We’ve got you covered.

Check out the latest food trends for 2023 to impact your business.

The foodservice industry has evolved significantly over recent years. Operators are still facing ongoing challenges such as labour shortages and supply chain disruption, made worse by historic levels of inflation and rising energy costs. Meanwhile, consumers are demanding healthier, more sustainable options, and are less willing to compromise on value. Find out what 2023 has in store, and our tips to operators for keeping their business running successfully.

Every food service business is different, but there are several common problems that every café or restaurant manager can relate to. Keep reading for ten of the most common issues faced in the food and beverage industry and how to overcome them.

The world of cookies, muffins, cakes, doughnuts, and other baked sweets allows for almost limitless variation and experimentation. It’s always a delight to see the creativity of bakers and dessert chefs run wild. With so many new ideas, this part of the food industry is never at risk of becoming stale. If you’re looking for some new sweet baked goods to add to your menu this year, this article is for you! Let’s take a look at 10 delicious sweet bakery trends you can leverage in your café menu.

The flavour of your coffee beans is influenced by chemistry of soil, the weather, the amount of rainfall, sunshine and altitude. The coffee belt nations generally have the best climatic conditions for the cultivation of beans.  

The history of coffee goes as far back as the 14^th century where young plants were exported to Arabian Peninsula from Ethiopia and then to Indonesia by the end of the 17^th century. Coffee bean cultivation then spread to New World nations such as Costa Rica, Brazil, Jamaica, Honduras and others. By the 19^th century the World’s coffee belt was established. 

The phrase less is more can certainly be applied to the foodservice industry, as trying to do too much at once can make it impossible to do any one thing well. Streamlining your restaurant menu offers many benefits that you can’t afford to ignore if you want to run a lean, profitable kitchen

Many companies have taken measures and turned their business into a temporary remote office model to navigate through these challenging times. Chances are that if you’re reading this, you’re also one of the people that packed their stuff to work from home.

Serving food and drinks to your customers does more than simply satisfy their hunger and thirst - it provides sensory experiences that create emotional connections like joy and comfort. With emotional wellbeing becoming an increasing priority for consumers, there’s an opportunity for foodservice operators to develop rituals around food and drink that create feelings of peace, calm, clarity, and more.