Blog
The operator's edge.
Weekly insights on Australian hospitality — wages, margins, service, tech. Written by an operator, for operators.
Weekly insights on Australian hospitality — wages, margins, service, tech. Written by an operator, for operators.
FSANZ Standards 3.2.2 and 3.2.3, the Victorian Food Act 1984, what EHOs actually check, approved sanitiser types, required cleaning frequencies, and the penalties for getting it wrong.
Read ArticleBeef up 13.5%. Alcohol excise at $108/litre. How to re-engineer your menu and protect margins without raising every price.
Read ArticleThe minimum wage just went up 3.5%. The real cost to your venue and 5 moves to absorb it without cutting staff or margins.
Read ArticleNew mandatory seafood origin labelling hits 1 July 2026. The AIM system, penalties up to $2.5M, and a 9-step checklist to get compliant.
Read Article