Bed bugs may be the dirtiest words in the hospitality industry. These two words have the potential to send shivers of fear down the spines of hotel and resort managers and have them running to the nearest pest exterminator. But can you imagine the horror of seeing a nasty online review of bed bug infestation at your hotel? You know that one bad review with those chilling words can spread like wild fire across the internet, and has the potential to seriously damage your hotel’s…Continue Reading “Are Reviews of Bed Bugs Destroying Your Reputation?”

Some restaurants have taken social responsibility to a whole new level. Driven By Purpose Driven by a social purpose to make the world a better place, these conscious eateries are demonstrating that you can combine social value with delicious food and end up with happy, satisfied customers as well as an enriched community. Social Activism Whether it’s mentoring Aboriginal youth, supporting environmental conservation projects, offering training programs to refugees, or bringing awareness to pay inequality, many restaurants around the country are dishing up social activism…Continue Reading “6 Mission-Driven Restaurants that Serve More than Food”

Rise Of Tea The rise of tea houses around the world has seen a dramatic growth over the past few years. With the global availability of specialty teas and the demand for healthier hot beverages, tea rooms have been popping up all around the world. Australia is no different. After taking a back seat to coffee for quite some time, tea is rising in popularity once again. Fashionable tea rooms are coming onto the scene and offering specialty and artisanal teas to the curious and…Continue Reading “Favorite Tea Houses in Australia”

Indigenous Ingredients Indigenous ingredients are going mainstream in Australia. Lemon myrtle, quandong, muntries, saltbush, and warrigal are just some of the native foods that are being embraced by the country’s leading chefs and transformed into culinary creations. Bush tucker, or wild food, is definitely on the menu. Aboriginal people were the first to subsist on native foods and thrived on over 5,000 local food species for thousands of years before the European settlers arrived in Australia. The revival of indigenous ingredients is due in part…Continue Reading “Is Bush Food on the Menu?”

“Every year an estimated 100,000 tonnes of commercial food waste is generated in South Australia by the hospitality sector and other businesses – and only 6000 tonnes is recycled or composted. Food that ends up in landfill creates methane – a greenhouse gas 21 times more powerful than carbon dioxide.” (Zero Waste SA, 2012) It is no secret that the food service industry is notorious for creating massive amounts of waste that ends up in the landfill. Alarming Amounts Of Food Wastage From alarming amounts…Continue Reading “Are Zero Waste Restaurants Really Possible?”

In the heart of Melbourne is a boutique hotel that sits idyllically on Bourke Street. Repurposed from the Unity Hall building, the Alto Hotel is overflowing with environment-friendly initiatives that focus on providing their guests with a unique experience as well as being ecologically sustainable. First Carbon-neutral Hotel in Australia Granted the first carbon-neutral hotel in Australia and the recipient of the coveted EarthCheck Gold Certification, the Alto Hotel has its roots in sustainability. Early on in the hotel’s origins, creating an exceptional 4-star hotel…Continue Reading “HOW BOUTIQUE HOTELS ARE FILLING THE NEED FOR SUSTAINABLE TOURISM”

Lowering Penalty Rates The recent ruling by the Fair Work Commission to lower the Sunday penalty rates has brought celebration to small business owners throughout Australia. This decision couldn’t come soon enough for companies in the service industries of hospitality, fast food, retail, and pharmacy who have been at the mercy of inflated Sunday wage rates for quite some time. The Impact With this issue being main stage in the media over the past while, both sides of this issue have been passionate about sharing…Continue Reading “What Sunday Penalty Cuts Really Mean For Small Businesses”

The Facts Australians love their fast food. So much so that they make 51.5 million visits to fast food chains every month. These results were based on Enhanced Media Metrics Australia 2014 report that surveyed 54,000 people over the age of 14 on their eating habits. They found that the average Australian eats fast food at least four times a month and that the most significant demographic for frequenting fast food restaurants were those aged 14 – 29 years old. Furthermore, of these 51.5 million…Continue Reading “Make your menu options have the same appeal as healthy fast food…”

Millennials at the forefront Tech-savvy Millennials are at the forefront of the revolution emerging in the food and hospitality industry here in Australia. What exactly is a tech-savvy millennial in Australia and everywhere else in the world? Generally, it’s a person in their 20s and 30s who is well-informed of the latest technological trends and innovations, know exactly what they want, and how to get it through the use of modern technology. In light of the recent trends happening in the hospitality sector in Australia,…Continue Reading “3 Ways To Connect With Your Biggest Customer”