The Birth of the Four-Day Work Week in Australian Kitchens

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The Birth of the Four-Day Work Week in Australian Kitchens

The Birth of the Four-Day Work Week in Australian Kitchens

"Yes chef!" is now being replaced with "no chef!" as some of the countr’s hospitality leaders seek to resolve one of the biggest issues facing cooks in professional kitchens.

Original story on broadsheet.com.au/sydney, read more ...

How to turn restaurant data analytics into increased sales

How to turn restaurant data analytics into increased sales

Restaurants that collect data can use that information in myriad ways to increase guest counts and boost check totals, but sometimes it can be daunting to sift through the information and analyze it. However, there are simple ways to translate restaurant data into sales, and to collect more of the “right” data that will help propel performance.

Original story on SmartBrief, read more ...

Restaurant spending among tourists continues to grow

Restaurant spending among tourists continues to grow

Restaurant & Catering Australia (R&CA) has welcomed the release of today’s National Visitor Survey (NVS) which showed that out of a total domestic tourism spend of $62.6 billion for the year ending June 2017, 16 percent was spent on restaurant and takeaway meals.

Original story on Hos[itality Magazine, read more ...

Noongar food takes off as chefs embrace Geraldton wax, bottlebrush and honey ants

Noongar food takes off as chefs embrace Geraldton wax, bottlebrush and honey ants

Lemon myrtle and wattleseed are already well known to many West Australian diners — but now local chefs are tapping Noongar culture to add their own hyper-local spin to the native food movement.

Original story on abc.net.au/news, read more ...



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