Tips, resources and fresh ideas for running a successful restaurant
When the winter chill sets in and darkness descends earlier and earlier each day, it’s understandable that even the most fanatical foodies could be tempted to stay indoors under a doona and order in instead of heading out to dine.
At this time of year, restaurants and their chefs need to work harder to entice them out to dine. Here are some tips to encourage patronage during the colder months. [Read more…]
Chefs, restaurateurs and sommeliers from across the country will descend on the Sunshine Coast in May to share ideas and showcase their offerings in what is shaping up as the best Noosa Food & Wine Festival yet. [Read more…]
Three industry experts reveal their insights into what will be hot and what problems restaurateurs may face this year.
It’s common in places like Paris, London and New York, but finding somewhere to grab a bite outside set lunch or dinner hours has not always been easy in Australia. That is slowly changing, as more and more restaurants embrace the all-day dining trend.
When diners at Kepos & Co. order the hummus from the menu, they are in for an experience. The Middle Eastern dip is made on the table in front of them with a mortar and pestle, before being served with taboon bread cooked in a wood-fired oven. It’s just one of many things that customers love about the eatery at Waterloo, in inner-city Sydney.
Kepos & Co. has been a winner in OpenTable Australia’s Diners’ Choice awards, based on customer reviews, every month since January. It’s an impressive achievement that chef and owner Michael Rantissi credits to honesty and simplicity. “It’s a simple environment that’s mostly about good food,” he says. “Competition is always around but if you’re more focused on your competition you’re more likely to do what everyone else is doing. We try to concentrate on what we like doing instead of what’s trendy.”
