It’s no secret that rising rates, higher bills, and staffing woes are taking a big toll on the Australian hospitality industry, which, outside of Europe, is the biggest in the world per capita.
That’s why we’ve crafted this special series of articles based on our findings from MICE 2024 (Melbourne International Coffee Expo), where expert industry panelists gathered to speak about how cafe and venue owners can run better businesses.
In Part 5, we receive advice from three successful chefs on how to create a menu. From fresh produce and dishes for the health-conscious, to aligning your menu with your brand identity and working with suppliers, they tell us what they've learned over the years.
The insights come from Dom Gattermayr, the Co-Owner & Chef of Florian and Juniper, two cafes in Melbourne that have people queuing, and Chris Hamburger who’s the Director & Chef at Stagger Lee’s, one of Melbourne’s long-standing inner-north staples.
Finally, we also get comments from Ashly Hicks, the Executive Chef at the Darling Group, a hospitality company that owns and operates some of Melbourne’s most popular venues including Top Paddock, Higher Ground, and The Kettle Black.