Hospitality

4-step disaster response for retail and hospitality owners

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By Kellie Byrnes

As seen in Australia recently, with the devastating 2019-2020 summer season bushfires, natural disasters can have a horrendous impact on the lives of people and animals and the environment. Here’s a simple response plan for business owners.

Management agreements a new trend in co-working

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By Tashi Dorjee

In the wake of the WeWork debacle, those watching the co-working market have been wondering where the next phase of growth will come from. Could hotel-style management agreements be the answer?

4 travel trends for tourism operators to watch

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By Kellie Byrnes

For entrepreneurs in the tourism industry, from tour and activity operators to travel agents and accommodation providers, it’s important to stay up to date with consumer trends.

Should your café consider ditching single-use items?

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By Renae Smith

Plastic straws and bags are killing wildlife while people are drinking (and inhaling) an increasing amount of microplastics each day. What can your café do to help wean humanity off its single-use plastic addiction?

Dishwasher to restaurateur – Nic Coulter’s story

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By Felix Scholz

Growing up in Melbourne gave Nic Coulter an appreciation for multiculturalism and food. But the story of how he became one of the city’s leading restaurateurs demonstrates his absolute determination to succeed.

5 reasons to integrate POS with accounting

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By Campbell Phillips

It may not seem like it’s that important, but for restaurant owners, integrating key systems like POS and accounting means better control over your business and better able to chart a course to growth.

From campus bar to tech startup – Tanda Q&A

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By MYOB Team

Born in true pioneering style – over a few beers at a university bar – Tanda has become a force to be reckoned with in staff rostering. In this candid interview with Head of Strategic Partnerships, Rod Schneider, we ask what the future has in store.

Streamlining hospitality tech – Kounta Q&A

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By MYOB Team

The use of technology in the hospitality industry is a mixed bag, with some operators clinging to outdated, traditional processes. In our interview with Kounta’s head of customers Ed Randow-Stone, we learn how this solution provider aims to change all that.

Is Sydney’s hospitality scene actually dead?

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By Renae Smith

There’s been plenty of commentary suggesting that Sydney’s hospitality scene is in dire straits, but as Renae Smith discovers, there’s still plenty for restaurateurs to be bullish about.
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