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2016 Top Food + Hospitality Trends

2016 Top Food + Hospitality Trends
2015 left consumers spoilt for choice when it came to new dining styles, flavours and combinations in the kitchen, and no lid was left unturned for chefs looking to flex their culinary creativity. From cuisine served out of a shipping container that changed location daily to concept style menus adding a new dimension to dining, 2016 promises a new set of directions to shape the culinary scene. So if you love food, what can you expect?

New spins on old favourites
2015 saw the rise of American-style diners that gave way to a resurgence of old favourites like burgers and fries. In 2016, variation will put a new spin on traditional recipes - expect to see ingredients like lobster, crab, duck and truffles make new iterations of classic recipes.

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When finance and a love of good food combine

Tim Brosnan has a knack for taking a struggling restaurant and turning it into a dining hot spot.

The Melbourne-based restaurateur and owner of Hawthorn establishment Once a Tailor, said he and his team, who come from a retail and accounting background, buy up restaurants on the decline and convert them into profitable establishments.

“Once a Tailor has been going for three years and we stepped in on the 30th June this year and put a new management team in place to turn it around from decline,” he said.

“Within twelve weeks of takeover we fixed the cracks and mended the place into a money-making establishment which is turning a profit each month.”

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