A Hospitality Insights Platform. Food. Drink. Hospitality. These are our shared obsessions. https://aplusinsights.com.au/
This month, our Editor in Chief uses Hot off the Pass to reflect on the pubs we’ve loved and lost, as well as recent allegations rocking the Melbourne (and nationwide) hospitality scene.
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A huge thanks to all who joined us last night at .southmelbourne to launch the A+ Future Trends Report 2024–25.
Barrie Barton of was joined by of and , Emily Addison of , Pete Lalor of and Katie Van De Merwe of to tackle the big topics of the year ahead.
To learn more and purchase the full report head to aplusinsights.com.au or follow the link in our bio.
Rejoice: Pride Month is upon us. One way to step up for your q***r peers in the hospitality industry is to make venues safer places for them, for patrons and for everybody else in turn.
Last year, wrote a heartfelt and practical story for A+ on how to understand and implement inclusive language in dining environments. Now is as good a time as any to revisit their article Beyond the Binary, via the link in bio.
In this month’s Hot off the Pass, explains how we wound up with cafes on the brain.
Plus, as ever, some good reading recs from and about the world of hospitality.
This month, leads A+ on a journey to the heart of Australian cafe culture. It’s an incredibly personal story that weaves memories with commentary and practical advice for new operators in the cafe space.
To accompany this ode, captured three spots in Melbourne that are definitive to their neighbourhoods and communities. Thank you kindly , .melbourne and .
Read this month’s feature article now, via the link in bio.
Wage theft is back in the headlines, with the apparent derailment of Merivale’s deal to pay $18 million to settle a class action lawsuit. Hundreds of new claimants are signing on for damages relating to lost wages.
Underpayment is a rampant problem in Australia. It’s also an incredibly complex one. The outrage we in the hospitality industry feel when situations like this arise can sometimes overshadow any real solutions for workers to fight back against exploitation or tools to help businesses understand their responsibilities.
Last year, A+ went deep on the issue of wage theft, explaining the problem and providing resources for workers and businesses alike. Read the two-part series by Fred Siggins at the link in our bio.
The second installment of our Trend Alert series is about bold venues that can put a town, neighbourhood or entire region on the map.
Check out one such destination in Poland, designed by , via the link in our bio.
Closing today! Have you had your say on what’s next for the hospitality industry in Australia? The A+ Industry Survey closes today – head to the link in our bio to share your thoughts and go in the running to win one of three $500 shouts at bars and restaurants around Australia.
Take the survey today: https://vfuh1z61jv2.typeform.com/to/mjzICWNQ
With today marking the end of Dry July, we’re returning to our archives to meet the hospitality professionals who are benefitting from alcohol-free living.
As Chef Scott Pickett says, "If someone told you that you could enjoy 30 per cent more creativity and headspace and all you had to do was give up beer and bourbon, you'd take it in a heartbeat.”
Read the full story: https://aplusinsights.com.au/articles/sober-non-alcoholic-drinks
This week on A+ we're interviewing Chef Stephen Nairn, Culinary Director of Omnia and award-winning Yugen.
Read more to understand how he balances his culinary vision with guest expectations and the importance of letting your team shine: https://aplusinsights.com.au/articles/q-a-with-stephen-nairn
Want to be a part of the conversation? Join the A+ newsletter today and receive industry news in your inbox every month: https://aplusinsights.com.au/subscribe
Going Dry for July? No booze no longer means no fun. We're diving into our archive to explore the non-alcoholic revolution.
"My food got better, my creativity got better," notes NOMAD's Jacqui Challinor who's been sober since May 2020. "I started being confident in myself as a chef and stopped comparing myself to others."
Read the full story here: https://aplusinsights.com.au/articles/sober-non-alcoholic-drinks
With Australia’s federal Parental Leave Pay changes coming into effect today, we’re reading more about what the hospitality industry can do to better support parents' experiences and parental rights as a whole. Read Cara Devine’s piece from the archives here: https://aplusinsights.com.au/articles/in-the-family-way
The underpayment of wages in Australian hospitality is a complex and multifaceted issue, made worse by the multiple levels of policy and practical failures. So how do we fix it? Fred Siggins has put together a comprehensive look at the practical solutions businesses and workers can begin to implement – https://aplusinsights.com.au/articles/wage-theft-restaurants-australia-calombaris
Illustrations by Tim Meakins
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Missed this month’s edition of Hot off the Pass? We explored solutions to Australia’s complex issue of wage theft and shared good reads about hospitality awards, “shrinkflation” and the “era of the $200 steak.”
Sign up to our newsletter and join the conversation here: https://aplusinsights.com.au/subscribe
Fred Siggins explores what’s being done to fix the issue of wage theft in Australia – from criminalising wage theft to increasing union membership – and shares practical advice for both hospitality workers and businesses.
This week on A+, we’re continuing our series on the complexity of the award wages system in Australia. Read more here: https://aplusinsights.com.au/articles/wage-theft-restaurants-australia-calombaris
Illustrations by Tim Meakins.
As Pride Month celebrations continue around the world, we're diving into the archives for a refresher on the impactful, everyday changes hospitality businesses can make to be more inclusive. Find out the six things you can do today: https://aplusinsights.com.au/articles/inclusive-language
A career in food can mean so much more than simply becoming a chef, owner or manager. As the EOFY crunch arrives in Australia, we’re taking a look through and archive and exploring six hospitality jobs that go beyond the expected. Read the full story here: https://aplusinsights.com.au/articles/forks-in-the-road
As the weather is getting cooler in Australia, we’re thinking more and more about our favourite comfort food. It’s also the perfect time to savour Neha Kale’s piece from the archive looking at new trends with established histories. Read via the link in our bio and let us know – what’s your favourite comfort food that should re-emerge as the next food trend?
“It would take a pandemic and a labour crisis for serious discussions of award wages and penalty rates in hospitality to get the attention they deserve. … At the same time, recovering from repeated shutdowns and now facing rampant inflation, minimum wage rises and interest rate hikes, hospitality businesses are covering larger wage costs when there’s less financial wiggle-room than ever.”
Missed this month’s start about wage theft in Australia? Join the conversation today: https://aplusinsights.com.au/articles/wage-theft-hospitality-australia
Image: Tim Meakins
As the month of writers' festivals comes to an end, we're diving into five essential chef memoirs we think everyone should read. On the search for your next read? Look no further: https://aplusinsights.com.au/articles/best-chef-memoirs
This month in Hot off the Pass we look at the complexities of Australia's award wage systems and the massive problem of wage underpayment in Australia.
Not signed up? Join today: https://aplusinsights.com.au/subscribe
In Australia, up to 76% of young people experience wage theft. The underpayment of wages across all ages and industries costs workers and the economy billions of dollars every year.
This week on A+, Fred Siggins explores the complexity of wage theft and the award wages systems in Australia, with illustrations by Tim Meakins.
Join the conversation today: https://aplusinsights.com.au/articles/wage-theft-hospitality-australia
We’ve put together a brief survey (honestly, it all take you a couple of minutes max) to find out what you’ve enjoyed reading about and what topics you’d like to see more of in the future.
Have your say today.
This month on Hot off the Pass we round up the best newsletters written by chefs or sent out by restaurants and ask you to share your thoughts. Let us know which stories have been the most impactful and which topics you’d like to see us cover in the future.
Not signed up? Join the A+ newsletter today.
“The median age of hospitality workers is 22. With young adults being the most openly gender-diverse demographic, a failure to use inclusive language is likely to hinder a venue’s ability to capture staff as well as new customers.”
Read more from via the link in our bio.
The review process can be confusing and anxiety-producing. How do you get a review? If a critic is in the house, how should you respond?
We're taking a look back at some of the best advice from experienced restaurant critics on how to deal with food media and the review process.
Read more from , , and via the link in our bio.
Image:
is a food, drink and travel journalist and photographer who lives on Whadjuk Nyoongar country in Perth.
He contributes to key Australian titles and publications including , .perth and , and is the managing editor of global dining guide .localtongue.
Read his latest article for A+ 'The Non-Alcoholic Revolution' via the link in our bio.
Chef was just one of many hospitality folks who were inspired to take action and feed our community during the dark days of the pandemic.
In his latest article for A+, discusses how the industry’s efforts revived a sense of purpose and gave operators new ways to consider making compassion and empathy core business principles.
How can we keep this momentum going as life returns to normal? Read more via the link in our bio.
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We go inside Caretaker's Cottage, recently named as one of the World's 50 Best Bars, to break down the elements of great service. Visit aplusinsights.com.au for the full video.
Covid inspired a wave of hunger-alleviating action on the part of the hospitality industry. As the cold weather continues to bite in Australia, we’re looking to our archives to explore how we can harness that energy and make feeding our communities an integral. https://aplusinsights.com.au/articles/hunger-charity-restaurants
The COVID-19 pandemic was a turning point for hospitality, which stepped up to help communities in need through innovative initiatives like @hopehospitalityfoundation and @atticamelbourne's Attica Soup Project. While the idea of community feeding community is nothing new, these efforts showcased our industry's capacity for kindness and compassion, proving that it can be a powerful agent for change. With concerns around food insecurity growing due to the rising cost of living and effects of climate change, can hospitality maintain its positive impact beyond the pandemic? Feed it Forward Words:@max_brearley Images: @jacqmunozmadethis
Marios in Fitzroy has a knack for holding onto employees: in their 40 years of operation, they have paid out numerous long service leaves. What are they doing right? We asked some of Mario's longest-term employees why they stay in the same job, even while working in an industry that struggles with rapid turnover.
This #WorldCocktailDay educate yourself with Behind the Bar and take a look at the history of tiki drinks and culture. Plus, Cara explains why moving to a more neutral "tropical drinks" framing of the genre might be the best way forward for bars in the future. 👀 https://aplusinsights.com.au/articles/tiki
𝗘𝗫𝗖𝗜𝗧𝗜𝗡𝗚 𝗡𝗘𝗪𝗦! We’ve partnered up with Cara Devine from Behind the Bar to explore the best Australian cocktail ingredients available. 🍸 We will have a mini-series coming up on how to make the very best; 𝗔𝗟𝗟 𝗔𝘂𝘀𝘁𝗿𝗮𝗹𝗶𝗮𝗻 𝗰𝗼𝗰𝗸𝘁𝗮𝗶𝗹𝘀. australia🇦🇺 https://aplusinsights.com.au/articles/australian-local-cocktails
The culture we build is based partially on the stories we tell. Those stories need to change. It is time to start promoting what a wonderful and diverse career the kitchen can be. https://aplusinsights.com.au/articles/the-art-of-war Words: @MarkBest Illustrations: @JeffreyPhillips #TheArtOfWar #APlus #APlusInsights #AustralianHospitality #RestaurantWorkers #Hospitality #Restaurants #KitchenLife #HospitalityCareers
🌏Good for the planet, good for your bottom line. https://bit.ly/APlus-SustainabilityBeyondtheHashtag “There’s no reason it can’t be profitable, too. We take the approach of doing as much as possible in a way that’s profitable for the businesses we work with. Operating costs and environmental impact are very much aligned. We encourage people to get the accountants involved, because the numbers will tell a pretty clear story.” Ross Harding | Finding Infinity
“𝘍𝘰𝘶𝘯𝘥 𝘺𝘰𝘶𝘳 𝘣𝘶𝘴𝘪𝘯𝘦𝘴𝘴 𝘰𝘯 𝘴𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨 𝘵𝘩𝘢𝘵 𝘸𝘪𝘭𝘭 𝘩𝘢𝘷𝘦 𝘳𝘦𝘨𝘶𝘭𝘢𝘳𝘴 𝘢𝘯𝘥 𝘵𝘩𝘦𝘯 𝘢 𝘩𝘺𝘱𝘦 𝘱𝘳𝘰𝘥𝘶𝘤𝘵 𝘤𝘢𝘯 𝘢𝘥𝘥 𝘢 𝘭𝘢𝘺𝘦𝘳 𝘰𝘧 𝘤𝘰𝘮𝘱𝘭𝘦𝘹𝘪𝘵𝘺.” Kate Reid has first hand knowledge of hype cycles. In 2013, the director of Lune Croissanterie invented the cruffin, a hybrid of a croissant and muffin. Since, she’s seen her creation everywhere from her local Coles to Instagram feeds all over the world. 𝘏𝘺𝘱𝘦 𝘔𝘢𝘤𝘩𝘪𝘯𝘦: 𝘛𝘩𝘦 𝘈𝘯𝘢𝘵𝘰𝘮𝘺 𝘰𝘧 𝘢 𝘍𝘰𝘰𝘥 𝘛𝘳𝘦𝘯𝘥. https://bit.ly/APlus-HypeMachine
Marios Cafe in Fitzroy has been conquering the impossible! For over 40 years they have found a way of holding onto their valued employees. We asked some of Mario's longest-term employees why they stay in the same job, even while working in an industry that struggles with rapid turnover. Read the full article : 𝐋𝐚𝐛𝐨𝐮𝐫 𝐢𝐧 𝐕𝐚𝐢𝐧. https://bit.ly/APlus-LabourInVain
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