Operations
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Less shouting and more split bills amid the cost crunch
As rising costs reshape social habits, diners are increasingly embracing split bills, QR payments, and individual spending over shared rounds.
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The hidden costs hurting hospitality (and how smart kitchens are fixing them)
Four leading chefs share how rising costs, skills gaps and inefficiencies are eroding hospitality profits—and how smarter systems, training, data and menus are…
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The Experience Economy: Why venues must go beyond great food
Great food isn’t enough anymore. The venues winning today understand that they’re not just serving meals.
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From Boilermaker to Sandwich Maker: What I learned opening my first venue
Brent Draper has gone from MasterChef Australia winner to his biggest challenge yet – opening a cafe in regional Queensland.
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Negativity Fatigue: How we overcome it together
Laura Goldberg, Founder of Women in Cafes and Restaurants, explores how the hospitality industry can navigate and overcome negativity fatigue.
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AI cameras are watching restaurant bins — and cutting food waste by half
A new study finds that AI-powered waste-tracking devices slashed food waste by up to 51% across hotels and restaurants in three countries.
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What happens when your business is bullied and intimidated? We found out.
A surge in customer aggression and social tension has made hospitality tougher than ever. Here’s how to safeguard your business and your staff.
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Why chefs still choose manual cooking techniques over automation
Industry experts say robots are far from replacing humans in the kitchen, as Tracey Cheung writes.
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The effort to bin food waste
In an industry where margins are notoriously tight, food waste affects every level of operation and translates into lost revenue.
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Preparing to Sell: The five Ds that force restaurant sales
What would happen if you couldn’t walk into your business tomorrow? Olivia Casson from GSE Business Brokers explains.
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