Menu innovation

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Why menu innovation is at the heart of restaurant industry

Menu innovation is at the forefront of the restaurant industry, with brands rolling out more menu items than ever post pandemic.

A panel talk at Networld Media Group’s Restaurant Franchising and Innovation Summit focused on menu development with experts sharing insight on cost margins, recipe costs and managing employee expectations.

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Why menu innovation is at the heart of restaurant industry Original story and image on fastcasual.com


NSW vaccine passport to begin trial in regional areas Original story and image on skynews.com.au

NSW vaccine passport to begin trial in regional areas

A two-week trial of NSW’s vaccine passport check-in system is set to begin in regional NSW on October 6.

It comes as the state’s hospitality industry is expected to open to vaccinated people on Monday, 11 October.

After the trial, the Service NSW check-in system will be rolled out statewide.

There is currently work being done on the Service NSW to develop security features, such as holograms, as well as privacy features.

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Into invisibility: Cloud Kitchens

Reducing costs and increasing profit; the benefits of a cloud kitchen are clear, but unfortunately the model is not suitable for all businesses. Strong branding and a prominent online presence with their own website and availability on multiple delivery platforms are key to keeping the restaurant in customers' minds and make this model successful.

Brands that can take advantage of their established reputation and operate on a larger scale are likely to excel, so it seems to be a logical choice for those big names, whether they operate by themselves or through a franchise system.

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Into invisibility: Cloud Kitchens Original story and image on lexology.com


Does public liability insurance need government help? Original story and image on insurancebusinessmag.com

Does public liability insurance need government help?

Insurance industry insiders say Australia’s public liability insurance market is becoming unsustainable and is already unaffordable for many small businesses. Glenn Ross, CEO of MECON Insurance, is calling for a uniform national scheme where the cost of claims is compensated by the government.

“The issue [of unaffordable public liability insurance] can be attributed to a societal trend towards increased litigation, the increasing average cost of court settlements and the unpredictable cost of bodily injury claims for insurers,” he said.

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Doing Rounds of The Kitchen Table

We hope you have enjoyed this week's fresh serve of news from the Catering and Restaurant Industry.

SCK will keep you up-to-date with the latest in Catering Equipment & Restaurant Equipment, Food Trends & Business Tips from around the web.

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