Commercial Kitchen Equipment Feature Articles

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How to get your hotel guests to write an online review  7/20/2015
How to get your hotel guests to write an online review
Sadly, the most effective way to get reviewed is to give your guests a spectacularly awful experience. That's human nature; we're far more likely to vent over negatives than wax ...
QLD budget boost: $40m for tourism & hospitality industry  7/20/2015
QLD budget boost: $40m for tourism & hospitality industry
The commitment of $40 million over four years for tourism and major events in Queensland budget will help grow the state's $23 billion tourism industry, and provide tourism and ...
10 things a restaurant manager should never do  7/13/2015
10 things a restaurant manager should never do
Great food, great atmosphere, shame about the management. Those are words you don't want to hear or see in an online review. Your customers have a smorgasbord of dining options, and ...
Restaurant owner claims casual rate of $12 to $16 an hour is 'normal'  7/10/2015
Restaurant owner claims casual rate of $12 to $16 an hour is 'normal'
A Korean restaurant says it advertised for staff for as little as $12 an hour because it feared retribution from competitors if it offered Award wages.
ACT government continues red tape reduction for hospitality sector  7/9/2015
ACT government continues red tape reduction for hospitality sector
The ACT Government's red tape reduction has taken another step forward with new laws to allow venues to establish outdoor bars.
Smoking off the menu for NSW commercial outdoor dining areas  7/8/2015
Smoking off the menu for NSW commercial outdoor dining areas
New changes to the Smoke-free Environment Act 2000 will be effective from the 6th of July 2015, banning smoking from the outdoor areas of hotels, clubs, restaurants and cafes. The ...
Tourism Australia deepens China partnerships  7/6/2015
Tourism Australia deepens China partnerships
Tourism Australia has signed three important strategic marketing deals in China aimed at promoting Australia to high yielding travellers and business events professionals in an ...
AAoA & AHA split on 'one voice' to represent accommodation sector  7/2/2015
AAoA & AHA split on 'one voice' to represent accommodation sector
The Accommodation Association of Australia (AAoA) along with the Australian Hotels Association (AHA) will run as separate organisations, after the dissolution of their 2014 Memorandum ...
Minimum wages to be increased by 2.5% on 1 July 2015  6/30/2015
Minimum wages to be increased by 2.5% on 1 July 2015
The Fair Work Ombudsman has reminded employers about an increase in the minimum wage from the 1st of July.
Food service workers share more than $1.2mn in back-pay  6/25/2015
Food service workers share more than $1.2mn in back-pay
Food services workers in restaurants, cafés and catering companies throughout Australia have been underpaid over $1.2 million, spot checks by the Fair Work Ombudsman have revealed.
Virgin & Tourism Australia agreement provides $50M to Aust tourism  6/23/2015
Virgin & Tourism Australia agreement provides $50M to Aust tourism
Tourism Australia and Virgin Australia have announced their intent to renew their ongoing relationship which will see the two parties jointly spend A$50 million over the next five ...
Hot topic: how to reduce temperature risks in your commercial kitchen  6/17/2015
Hot topic: how to reduce temperature risks in your commercial kitchen
'Hell's Kitchen' is more synonymous with a fiery personality chef than any sauna-like kitchen conditions, but kitchen's can be hell if conditions aren't monitored and controlled.
5 Star: Our Top Hospitality Management Articles This Financial Year  6/15/2015
5 Star: Our Top Hospitality Management Articles This Financial Year
Here's a look at the management, best practice and customer service topics our audience of hospitality professionals were most interested in over the past financial year. Does your ...
6 Things Restaurants Must Consider When Sourcing Produce  6/9/2015
6 Things Restaurants Must Consider When Sourcing Produce
Produce is a major expense for any commercial kitchen, and therefore a vital area of focus to ensure profitable kitchen management.
Federal budget 'delivers results' for small hospitality businesses  5/18/2015
Federal budget 'delivers results' for small hospitality businesses
Tax cuts and asset write-off provisions for small business announced in the Federal Budget will reduce costs and allow small businesses to grow, according to peak industry association, ...
8 Rules for Functional Commercial Kitchens  5/13/2015
8 Rules for Functional Commercial Kitchens
For a newly opened restaurant, it’s important to consider certain aspects for maximum functionality. Because let’s face it, the food you prepare is directly related to kitchen design, ...
A breakdown of basic bakery equipment  5/13/2015
A breakdown of basic bakery equipment
Large-scale bakeries have an incredibly fast turnaround time, and they're able to handle heavy workloads in ways that would be impossible for home bakers. They do that with help from ...
How colour-coded chopping boards curtail cross-contamination  5/12/2015
How colour-coded chopping boards curtail cross-contamination
Cross-contamination is a serious issue in any kitchen, but especially in a commercial kitchen where it can result in your customers suffering from food poisoning, which in turn, can ...
How to create a signature dish  5/7/2015
How to create a signature dish
Iconic chef Heston Blumenthal is renowned for his old English cuisine and the unlikeliest signature dish, snail porridge. Michelin Star recipient Raymond Blanc became famous for ...
Hospitality industry welcomes new training development arrangements  4/22/2015
Hospitality industry welcomes new training development arrangements
New training product development arrangements announced for the vocational education sector by the Australian Government this morning is a welcome step in addressing the skill needs ...
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