Menu Design
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Unilever Food Solutions unveils major menu trends shaping Australia’s dining
Gen Z demographics and multicultural influences drive restaurant innovation in the third annual Future Menus report.
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Traditional Trend: The challenges facing a nose-to-tail revival
Nose-to-tail dining has been a trend worldwide for some years now. But does Australia have the culinary skills to make it possible?
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Monday night bookings surge 152% as dining out becomes a weekly habit
New data reveals that Monday night bookings surged 152% as dining shifts from a special occasion to a weekly routine.
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Queensland Chef of the Year 2025: 20 top chefs set for live cook showdown
The field has been set for Queensland’s most prestigious culinary competition, with 20 talented chefs confirmed as finalists.
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NSW vs QLD State of Origin Pizza Battle 2025 finalists revealed
The stage is set for a culinary clash as the first wave of finalists for the State of Origin Pizza Battle has been…
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Celebrity chefs champion organic food during September campaign
Two of Australia’s most respected culinary figures are lending their voices to dispel myths about organic food.
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Crown Sydney’s star chefs team up for three-night culinary showcase
Crown Sydney will bring together its collection of restaurants for a rare collaborative dining experience this October.
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Dry July wasn’t just a challenge — it’s a revenue stream
As interest in alcohol-free living and the ‘sober-curious’ lifestyle gains momentum, Dry July is becoming much more than a charity event.
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Measuring Makes a Difference: Opera Bar cuts food waste by 33%
Food waste is a huge challenge for venues, but Opera Bar has shown how tracking waste can help cut it by a third.
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Ultra-premium Aussie lamb set to transform high-end dining in a world first
The Australian foodservice industry reaches a new milestone with the launch of KS7, the world’s first ultra-premium lamb product.
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