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This week: Turn your menu into a marketing tool - A history of Melbourne's love affair with Chinese dumplings - Growing demand for healthier drink options - and more.

Each week HospitalityHub now brings you the most interesting, informative and entertaining hospitality related news stories and articles from Australia and around the world

If you see any articles you think others in Australian Hospitality might want to read about, why not share them on our Facebook page.

Click on the headlines to read the full articles.

 

No alcohol please, pass the probiotics and super juice instead

Growing demand for healthier drink options is putting the hospitality sector on notice as patrons increasingly shun alcohol and soft drinks in favour of probiotics and super juices. - unisa.edu.au

 

Farming to flat whites for young people learning new skills in ongoing drought

Young people in drought-impacted towns in NSW are being offered free hospitality training courses through TAFE. The courses are funded by the State Government and designed to give students employment opportunities as jobs on the land dry up. - abc.net.au

 

How to turn your menu into a marketing tool

There are tons of different ways to market your business – like social media, events, charitable initiatives, sponsorships, online advertising, and local advertising, to name a few. When it comes to marketing your restaurant, your menu is one of your biggest, and most-overlooked, assets. - pos.toasttab.com

 

A quick history of Melbourne's love affair with Chinese dumplings

When Year of the Rat celebrations begin this weekend, Victorians will do what they've done since the gold rush: eat Chinese food. "In the goldfields, Chinese cookshops were mostly for Chinese miners but they served non-Chinese as well," says historian Barbara Nichol. - goodfood.com.au

 

How the hospitality industry changed my life

Long hours, high rates of drug and alcohol abuse, bullying, poor mental health – the dark side of working in hospitality rightly gets a lot of airplay. But while these issues are part of the pressure-cooker environment of kitchen and restaurant culture, it's far from the whole story. - gourmettraveller.com.au

 

Read last week's top stories

 

This article includes links to third party sites which are not related to HospitalityHub. Those links do not indicate any relationship between HospitalityHub and that third party or any endorsement by HospitalityHub of that third party, its site or the products or services they are advertising. 

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