Remove tag food-beverage
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The Star Brisbane announces three new Sky Deck venues

Hospitality Magazine

“Aloria is destination dining redefined; Babblers brings a sense of familiarity through its warmth and charm; and Cicada Blu is the magnetic centre that brings the three together,” says The Star Brisbane General Manager Food and Beverage Dustin Osuch.

Magazine 130
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How Spanish tapas is redefining itself in Australia

Hospitality Magazine

He lists other venues such as Bar La Salut, Bar Louise, and Parlar as examples of restaurants serving a similar style of food. Saez brands the food at Iberica as Spanish-Mediterranean, which sees seafood championed across the menu in favour of red meat and poultry. But a riff on sangria has remained popular among guests.

Magazine 290
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The Top Five Startup Costs Restaurant Owners Need to Know

Modern Restaurant Management

Food and Beverage Inventory and Paper Supplies. Similar to your payroll expenses, your food and beverage expenses are going to vary depending on the type of restaurant you run. In general, overhead expenses related to food and beverages should be between 35 and 40 percent of your total revenue.

Budgeting 178
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Food and beverage in the hospitality industry

SiteMinder

What is the role of food and beverage in the hospitality industry? The food and beverage (F&B) sector is a powerhouse within the hospitality industry, playing a critical role in employment and revenue generation. Almost 7% of Australian workers are in Accommodation and Food Services.

Blog 59
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The Next Wave of Korean Barbecue Is Here

EATER

Banchan and scallion salad are paired with shrimp cocktails served alongside gochujang cocktail sauce; wedge salads arrive with sesame dressing; caviar service not only arrives, but with a whopping price tag to boot. When Korean food washed up on U.S. Cathy Park is a freelance food writer based in California.

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2023 Outlook: Trends and Challenges Restaurants Will See, Part Two

Modern Restaurant Management

The modern Kitchen Display System (KDS) will be more interactive to increase operational efficiencies and improve quality of food for the chefs and their teams. Spirit-based, ready-to-drink beverages will continue show vast white space, and bourbon should continue to thrive. – Tim McLaughlin, Founder & CEO, GoTab. "We

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Restaurant Food Photography Tips and Trick for Managers

7 Shifts

We eat with our eyes first, and you can be certain that customers see what your food looks like before they decide to push go on delivery or sit down at the table. As third-party delivery platforms claim a bigger share of your sales pie, you want food photography that makes customers stop scrolling and hit the add to cart button.

Marketing 148