Restaurant Design
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The RB Big Interview: James Ingram, The Dry Dock
James Ingram is the co-founder and managing director of Peninsula Hospitality, the company behind The Dry Dock — a landmark venue in Sydney’s…
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Operators urged to comment on Sydney’s outdoor dining changes
The City of Sydney is seeking community input on significant reforms to change outdoor dining arrangements.
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Lunch Rush Gets Older: How to adapt to ageing diners
As populations age, restaurant operators are discovering their most loyal customers may no longer be seeking dinner service.
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AMEX awards $300k to 20 small restaurants for operational upgrades
AMEX has selected 20 independent restaurants across ANZ to receive grants totalling US$300,000.
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How modern restaurants are winning over three generations at once
How can you design a restaurant to feel good and function well for three generations? Paris Buckland from StorePro explains.
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Wendy’s opens second Aussie restaurant, eyes 200 by 2035
The ‘Haus of Wendy’ marks the chain’s second Australian location as it pursues aggressive expansion down under.
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How the next generation blends tech, values and community to rewrite the hospo rules
Forget chasing hat ratings or obsessing over scale. For this new wave, it’s about community.
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Sydney Fish Market build nears completion as restaurant fit-outs begin
Southern Hemisphere’s largest fish market prepares to welcome celebrity chefs and local dining favourites.
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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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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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