• After the bushfires

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    Your Association has been lobbying the government to make sure businesses impacted by the bushfires get help. Since January, R&CA has been working hard to lobby the Federal Government to provide better support for small businesses affected by the bushfire […]

  • Waste away

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    From coffee grounds to vegetable peelings, surplus supplies to leftover meals, food waste is a fact of life for every restaurant. But whether it ends up as costly trash or someone else’s treasure depends on what you do with it. […]

  • Open for business

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    If you’re thinking of starting a restaurant, here’s 5 pieces of good advice from those who’ve already done it themselves and succeeded. By Liz Swanton Become business-wise Russell Blaikie, partner and executive chef at Must, a wine bar and bistro […]

  • The Italian job

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    For 34 years, Perugino restaurant has been at the forefront of Italian dining in Perth—and Guiseppe Pagliaricci has been at the helm the entire time. By Kerryn Ramsey Born in the small town of Collazzone, a 20-minute drive from Italy’s […]

  • Head first

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    Bradley Michael and his team at Sydney premium steakhouse, 6HEAD, are continually gaining accolades and return customers. Not bad for a restaurant less than a year old. By Frank Leggett  Bradley Michael, CEO of the Seagrass Boutique Hospitality Group, talks […]

Latest in News

TripAdvisor launches ‘review hub’

In its continued quest to help restaurants better manage their business and take control of their reputation online, TripAdvisor recently launched Review Hub, a new interactive portal that allows restaurant owners to view consumer reviews of their business and quickly […]

Top score for Ferrero

In its recent Palm Oil Buyers Scorecard, which evaluates global companies for their support of sustainable palm oil, World Wide Fund For Nature (WWF) lists chocolate producer and confectionary company Ferrero as number one out of 173.  With a score of 21.5 […]

Tony Bilson death

Vale Tony Bilson

Known as the “godfather of Australian cuisine”, celebrated chef and restaurateur Tony Bilson has died peacefully following a long illness. He was 76. The self-taught Sydney-born chef, along with his former wife Gay, were considered the movers and shakers of […]

Latest in What I've Learnt

Wish list

Five experienced and award-winning Australian chefs reveal what they wish they knew when starting out in the restaurant and catering industry. Interviews: Sally Wilson Jesper Hansen, Blond Catering, Sydney “Make sure you do your research and due diligence when you’re starting […]

On the double

Two restaurants, two locations, two cuisines—co-owner and executive chef Adam D’Sylva doesn’t do anything by halves. By Kerryn Ramsey What’s your background in hospitality? I started my apprenticeship at Hilton on the Park (now Pullman Melbourne On the Park) in […]

Encore St Kilda Beach

Power of three

Matthew Dawson, executive chef at Encore St Kilda Beach, was ecstatic to pick up three gongs at the 2019 Savour Australia Restaurant & Catering Hostplus Awards for Excellence. By Kerryn Ramsey What was your response when you won three R&C […]

Eat Your Greens

Recipe for success: Jess & Ben Stanley

Two kilometres from the country NSW town of Eugowra is Eat Your Greens, a successful function centre and catering company owned and run by Jess and Ben Stanley. Interviewed by Frank Leggett Jess: I was born in Eugowra and when I […]

Latest in Design

Wish list

Five experienced and award-winning Australian chefs reveal what they wish they knew when starting out in the restaurant and catering industry. Interviews: Sally Wilson Jesper Hansen, Blond Catering, Sydney “Make sure you do your research and due diligence when you’re starting […]

Quay restaurant

Quay restaurant

A full renovation of Sydney’s iconic fine-dining destination sees a new organic space inspired by Peter Gilmore’s celebrated cuisine. By Frank Leggett Quay restaurant has been at the centre of Sydney fine dining for the past 30 years. During that […]

The Boat House

The Boat House

Sitting right on the edge of Lake Burley Griffin, The Boat House, a Canberra classic, was sympathetically updated without losing any of its charm. By Frank Leggett “The impetus for the renovation of The Boat House was to give the […]

Bavarian Beerhaüs

The Bavarian Beerhaüs

It was no mean feat turning the historic Royal Snack Bar at the Brisbane Showgrounds into The Bavarian Beerhaüs. By Frank Leggett For years, the Royal Snack Bar at the Brisbane Showgrounds was the place to pick up a few dagwood […]

Latest in Gear

point of difference

So special

The recent spate of high-profile restaurant closures suggests those remaining will have to work even harder to find that point of difference in a tight market. By Sue Nelson Hospitality is a sector that needs to take risks to survive. […]

Please summer crowds with a lighter choice

This article is sponsored content brought to you by GWF. A new range of gluten-free breads caters to the burgeoning ‘free-from’ market Tip Top Foodservice has expanded its range of gluten-free options for the foodservice sector, launching the Abbott’s Village Bakery […]

commercial kitchen equipment

Variety is the spice of life!

This article is sponsored content brought to you by Caterlink. Caterlink puts B+S Commercial Kitchen Equipment behind Perth’s best Asian cuisine  There is a growing market for authentic Asian cuisine in Australia, driven by a rising appreciation of its varied […]

Latest in Marketing

Access all ages

Marketing is essential to keep customers coming through your doors but how do you reach a cross-generational demographic? Clea Sherman reports Despite being based in a town with a population of only 900, Barry Iddles’ restaurant 360Q regularly serves crowds […]

rebranding your restaurant

Rebranding your restaurant

How far should you go when rebranding your restaurant—a few minor tweaks, a complete change or just leave things as they are? By Frank Leggett  There’s a number of reasons why a restaurateur may choose to rebrand their restaurant. It […]

Eco-friendly dining

In order to reduce their environmental impact, two businesses tell how they have focused on creating an eco-friendly dining experience—and selling this as their point of difference to customers, writes Susanna Nelson. SUSTAINABILITY HAS become such a broad term that […]

Picking the right PR person

While some publicity and online marketing can be performed by your staff, experts show that quality PR grows the bottom line. By Meg Crawford It’s broadly acknowledged that a social media presence these days is mandatory for most businesses, including […]