Whether your restaurant is open twenty hours each week, or eighty hours each week there are going to be fixed costs that have to be covered with revenue made during those hours. Sounds obvious? First Table has created 2 online calculators to determine how much revenue you need for each hour you’re open and how much Revenue/Gross […] The post Understanding your restaurant’s fixed costs per hour of opening appeared first on Restaurant Catering Magazine ..read more

Australian small and mid-sized businesses are targets for cybercriminals. Here’s what you need to know. Cybercrime is big business, with the cost estimated to reach $6 trillion by end of 2021, and the Asia Pacific an increasingly popular target. In addition to this, last year it was discovered that the restaurants and hospitality sector had been […] The post Do you understand your risk of a ransomware attack? appeared first on Restaurant Catering Magazine ..read more

George Diakomichalis has been serving authentic Greek cakes and pastries for more than 25 years in Adelaide. He chats about why he loves his job, why the traditional methods are best—and why he closes his doors every Sunday to spend time with his family. By Lynne Testoni Fourth generation pastry chef George Diakomichalis and his […] The post George Diakomichalis’s family ties appeared first on Restaurant Catering Magazine ..read more

Having grown up fishing and foraging for her supper in the Torres Strait, self-described ‘island girl’ Nornie Bero, wants everyone to enjoy native foods as much as she does. By Kathy Graham In just a few short years, chef Nornie Bero has built her name and reputation: from the Mabu Mabu stall selling her homemade […] The post Woman on a mission appeared first on Restaurant Catering Magazine ..read more

It’s not just big-ticket tax deductions you should think about at the end of the financial year—there are other more innovative claims that can help the bottom line. By Cameron Cooper As a business owner, you can claim tax deductions for many things that may not be on your radar. Aly Garrett, founder and principal […] The post The 6 tax tips you might be missing appeared first on Restaurant Catering Magazine ..read more

As the world regains a sense of normality, the restaurant and catering sector still needs to mitigate safety risks and introduce new ways to deliver a premium customer experience that’s safe and seamless.   Robert Tedesco, Vice President and General Manager of Global Merchant Services, American Express, says that operators should focus on things within their […] The post Reducing payment friction encourages customer loyalty appeared first on Restaurant Catering Magazine ..read more

A universal challenge of restaurant marketing managers across the globe is the drought of customers during an off-peak season. As much as it has become an industry buzzword, it’s worth noting that for a lot of hospitality businesses, COVID-19 has mimicked an off-season drop off in foot traffic and customers through the door. Staying afloat […] The post Tactics to Win in the Off-Season with a Low Budget appeared first on Restaurant Catering Magazine ..read more

While many businesses are still finding their in the pandemic, it’s a good time to consolidate what you have—loyal customers. But how do you keep them happy when those margins are still razor thin? By Sue Nelson Your regular customers not only keep your business sustainable because of the guarantee of their continued custom—they are […] The post How to reward loyalty without going broke appeared first on Restaurant Catering Magazine ..read more

In May, Treasurer Josh Frydenberg delivered the 2021-22 Federal Budget. The budget proposes changes to superannuation that could see many—particularly those in entry-level, part-time and casual jobs—retire with more. Super guarantee increasing to 10% While not a specific budget announcement, we at Hostplus welcome the increase of the super guarantee (SG) from 9.5% to 10%, […] The post Federal Budget 2021 and your super appeared first on Restaurant Catering Magazine ..read more

Moving to Melbourne to start exciting new restaurant Society—only to have COVID-19 hit—has been a rollercoaster for former Sepia owners Martin Benn and Vicki Wild, but they still can’t wait to open those doors for the first time. By Rachel Smith When Martin Benn and Vicki Wild closed their much-loved, three-hatted Sydney restaurant Sepia, the […] The post Delayed gratification appeared first on Restaurant Catering Magazine ..read more