QSR (Quick-Service)
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Designing with Heart: Melanie Beynon on creating hospitality spaces that feel like home
Architect and interior designer Melanie Beynon designed the new entertaining space at Chandon Estate in the Yarra Valley in Victoria.
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Costs continue to squeeze restaurants as food inflation remains elevated
Key ingredients see sharp price rises despite overall inflation cooling to 2.1% leaving restaurants under pressure.
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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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Penalty rate protections could lock out higher base salaries, says ACCI
New legislation could prevent hospitality employers and workers from trading penalty rates for higher base pay, warns ACCI.
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US beef cleared for Australia, but restaurants unlikely to switch
Australian foodservice operators can breathe easy as local beef dominance is expected to continue despite new import permissions.
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UK communities to test state-subsidised ‘public restaurants’
Two state-subsidised ‘public restaurants’ will be piloted in the UK to improve public health by providing an affordable alternative to unhealthy convenience food.
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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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