Opinion
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Could Australia’s card surcharge ban reshape hospitality pricing?
The RBA’s proposed surcharge ban could end a two-decade practice, forcing 72% of operators to rethink pricing strategies.
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Aussies gravitate to ‘luxe’ experiences when dining out
Aussies want more than great food—they want luxe experiences worth remembering. Paul Hadida from SevenRooms explains how venues can deliver.
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How ‘public restaurants’ could tackle dietary health inequities
Public restaurants, like those piloted in the UK, could make nutritious, affordable meals more accessible—reframing food as public infrastructure.
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How late payments are crippling hospitality businesses
Josh McNicol, Director of Growth at Zeller, on how late payments strain hospitality supply chains—and how to fix it.
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What’s driving trending experiences in venues for 2025?
Nicole Buisson from Lightspeed explores how Aussie venues are innovating to meet changing guest demands and thrive this year.
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Combining Science and Art: The future of hospitality
Australia’s hospitality industry is embracing AI and automation to create personalised, high-touch experiences – ushering in the era of SuperHuman Hospitality.
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Community is the Secret Sauce: How hospo wins by building local
Hospo is inherently about community. For venues with aspirations to build one, there are steps you can take. Jean Magalhães from Square explains.
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Tip rates rise in Australia but venues need to strategise
Tipping is a far less prevalent practice in Australia than the US. But can we generate more? Nicole Buission from Lightspeed explores.
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Restructuring Hospitality Part 3: How operators can avoid voluntary administration
In this final article of the series, Masi Zaki from Bird & Bird will cover some of the challenges facing Australian businesses in…
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Restructuring Hospitality Part 2: What’s working in restaurant administrations
In part two of the series, Masi Zaki from Bird & Bird will cover some of the challenges facing Australian businesses in hospitality.
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