Calling all small restaurant owners: American Express is giving away thousands of dollars to support Sydney venue
Here at Time Out Sydney, restaurants are our bread and butter. Whether it’s a hole-in-the-wall Thai joint, a pasta palace, or a stylish seaside diner, we love them all. But we have a soft spot for those run by families, small operators, and those who do it out of love. But with cozzie livs pressures continuing, it’s no secret that Sydney’s restaurants are doing it tough. So, if you’re a small restaurant owner, we are chuffed to bring you some jolly good news. American Express – the lords behind those silver cards – is giving away ten grants of $21,500 to restaurants in Sydney and Melbourne. The grant is intended to be a helping hand during an economically challenging time, allowing you to invest where it's needed most to improve and grow your business.
Run in partnership with the International Downtown Association (IDA) Foundation and supported by Mainstreet Australia, to date the program has provided $240,000 in financial support to Sydney restaurants, and it’s now being extended to Melbourne for the first time.
American Express is giving away thousands of dollars to support Sydney venue
Original story and image on TimeOut
Original story and image on The Conversation
What kind of diner are you? 6 types of diners who avoid plant-based meat dishe
Imagine having dinner at a restaurant. The menu offers plant-based meat alternatives made mostly from vegetables, mushrooms, legumes and wheat that mimic meat in taste, texture and smell. Despite being given that choice, you decide to order a traditional meat or vegetable dish. That’s a common decision.
The Australian plant-based meat industry has grown significantly in recent years and has been projected to become a A$3 billion industry by 2030. Yet most consumers still hesitate to order a plant-based meat dish in restaurants.
In our new study, we asked 647 Australians why they don’t order plant-based meat dishes when dining out.
It turns out not everyone shares the same reasons. We found six types of diner who avoided these dishes.
The 6 types of diner
What kind of diner are you? 6 types of diners who avoid plant-based meat dishe
How restaurants can make margin improvements that improve the bottom line
As the cost of goods increases and restaurants grapple to grow foot traffic, optimizing profits and margin are at the forefront of most operators’ minds. Raising menu prices is a concern, as that can alienate customers who are in search of value. As a result, businesses are looking for additional opportunities to gain an edge and raise the bottom line.
With multiple challenges in mind, restaurant chains that are part of IFMA’s Foodservice Leadership Councils (FLCs) came together to zero in on this core issue: where are the opportunities to optimize margin?
The group created a concise, yet comprehensive resource called the Restaurant Optimization Model that outlines actionable strategies and provides a framework for focusing on improving margins and strengthening overall business models. The guide dives deep into eight “dig sites” for chains to consider, ranging from supply chain to marketing to labor efficiencies and supplier collaboration.
How restaurants can make margin improvements that improve the bottom line
Original story and image on Restaurant Busines
Original story and image on Quartz
The plate as palette: Set the table and the mood with the latest in creative dishware
The way a meal looks has been important to the dining experience since forever
The way a dish looks has been important to the dining experience since forever, but perhaps never more than now. Relaxed and homey. Or vibrant and celebratory. And perhaps shareable, too.
“Chefs know that guests spend a lot of time looking at their plates,” says Chandra Ram, associate editorial director of Food & Wine magazine.
“So it’s another detail, before you eat, to help set the stage for a visual experience. This is especially true for dishes they know are going to make it onto Instagram — a beautiful plate makes for a better (and more shareable) image, which helps market the restaurant.”
As with restaurants, so with the home.
The plate as palette: Set the table and the mood with the latest in creative dishware