Food Hub News - Page 2 of 28

Redefining the Commercial Kitchen: How Federal Hospitality Equipment Supports Australia’s Foodservice Industry

Sponsored content provided by Federal Hospitality Equipment For more than 50 years, Federal Hospitality Equipment (FHE) has supported the kitchens that keep Australia’s hospitality industry moving. From independent cafés and bakeries through to hotels, pubs, clubs, catering businesses, supermarkets and large-scale foodservice operators, FHE has built its reputation around one simple idea: commercial kitchens need equipment that performs, lasts, and

May 22, 2026

Where Craft Meets Precision: The New Era of Gelato and Pastry Production

Sponsored content provided by Creative Ingredients Walk into a modern kitchen today and you’ll notice something subtle, but significant: desserts are moving back in-house. Not as a nostalgic return to tradition but as a strategic shift in how hospitality venues define themselves. For years, gelato and pastry were often outsourced to specialists or large-scale producers. Now they are becoming central

May 15, 2026

AI in Hospitality: Today and Tomorrow

The hospitality industry has always been about people. Whether it’s the warm smile at the front desk, the personalised recommendations at a restaurant, or the barista who remembers your order, hospitality is built on human connection. Yet, artificial intelligence (AI) is emerging as a powerful force that is transforming this traditionally human-centric industry. From improving customer service to improving operations,

May 1, 2026

Two major Pressures Restaurants & Cafés Can’t Ignore in 2026

Sponsored content provided by ARCA Australia’s restaurant and café sector has always been resilient. It has survived pandemics, supply shocks, labour shortages, and shifting consumer behaviour. But in 2026, operators are confronting something different: three structural pressures arriving at the same time-each capable of reshaping the economics of running a venue. These are not temporary headwinds. They are long-term cost

May 1, 2026

Your Kitchen Wipes Are the Microplastic Problem Nobody’s Talking About

Walk through any commercial kitchen and you’ll find wipes. On the bench, near the grill, beside the prep station. What most operators don’t realise is that nearly all of them are made with plastic, and every time they’re used near food, they leave something behind. It’s one of those industry-wide habits that has gone largely unquestioned. Until now. At Fine

April 8, 2026

What Helped Allpress Espresso Go All-In on B2B

For Allpress Espresso, 2025 marked a deliberate turning point. The brand pulled back from direct-to-consumer channels and shifted its focus to B2B, getting in front of the café owners, hotel groups, and foodservice decision-makers who were actively searching for a new coffee partner. Fine Food Australia was one platform that made that shift possible. “We knew from experience that Fine

March 10, 2026

Sustainability, Simplified: Small Changes That Make a Big Difference

Sustainability in hospitality is entering a new, more practical chapter. Rather than being driven by trends, it’s becoming a way for venues to operate more thoughtfully, efficiently and confidently. According to Natalie Bolt, co-founder of Table Food Consultants, sustainability today is less about doing everything at once and more about understanding your business better. “It’s about knowing what you’re doing, how you’re doing it, and why,”

January 29, 2026

The Kitchen Upgrade You’re Probably Overlooking

In commercial kitchens where margins are tight and every operational decision counts, cooking oil management has quietly become one of the smartest investments an operator can make. It’s not glamorous, but it works. The cost is hiding in plain sight For most kitchens, oil is a significant and recurring cost. It’s also a safety risk, a time drain, and an

January 28, 2026

The Mental Health Crisis Is Costing Hospitality More Than You Think

Mental health in the restaurant industry has become one of the sector’s most pressing challenges. With 76% of hospitality workers reporting mental health struggles during their careers, operators who prioritise wellbeing aren’t just doing the right thing. They’re building more resilient, productive teams. The Numbers Tell a Confronting Story Recent industry research reveals the scale of the challenge. According to

January 28, 2026

The Unexpected Ingredient Every Successful Venue Has in Common

Hospitality is one of the most complex business models in Australia. In today’s economic climate, venues with strong systems consistently outperform those relying on instinct or firefighting. According to James O’Connell, Founder of The Hospitality Company, operators who embrace systemisation gain clarity, control and commercial stability in a way that passion alone can’t deliver. Hospitality Is Complex, But Systems Make It Manageable James describes hospitality as

December 16, 2025

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