Consumer Trends
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From Indigenous ingredients to AI kitchens: The biggest hospitality trends set to shape the next 12 months
As consumer expectations shift, hospitality operators are embracing technology, experience-led dining and smarter operations to stay competitive and profitable.
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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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Why this Mother’s Day looks different as venues try to maximise profits
Nicole Buisson from Lightspeed explores how Australian venues are rethinking Mother’s Day to adapt to rising costs and shifting diner expectations.
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How James Sun is scaling a self-service empire in Haymarket
In a market where operators are looking for models that balance value with sustainability, Sun’s empire-in-the-making is one to watch.
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Australia’s appetite for alternative protein is growing
It tastes like fine game, spreads like parfait, and doesn’t involve a single slaughtered animal. Forged by Vow is changing the fine dining…
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Is finding a restaurant roommate the way to maximise rent?
Splitting costs with a restaurant roommate could be the key to thriving. We chat to the operators co-sharing locations.
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How to add matcha to a menu (and make it work)
Origin Tea matcha specialist Megan de Beer shares how operators can successfully introduce matcha, streamline service, and turn a growing trend into a…
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How ‘slowbalisation’ is forcing Aussie hospo operators to rethink everything
How reduced global trade amid global shocks and climate change is positively affecting Australian restaurants.
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Neil Perry’s top 5 tips for surviving the restaurant business
Neil Perry has lived through the ups and downs of the Australian restaurant industry. Here are his top tips for restaurant owners.
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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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