The Winey Cow

Why do we as Restaurateurs consider opening another venue as our only avenue of growth? Growth is an interesting concept and for many Restaurateurs it often means only one thing, ...

The top priorities for my restaurant… I’m sure all restaurant owners can relate to not having enough hours in the day. Too often we are so busy doing service and ...

Restaurant & Catering Savour Australia Awards Finalist We are a finalist again for the categories of Cafe Dining and Breakfast Restaurant in the Savour Australia, Awards for Excellence. Winners to ...

Hospitality – an industry of people, change and a new future… I was recently invited to speak at the National Restaurant Conference at this years Foodservice Australia show in Melbourne. ...

How to have that difficult conversation! As humans, most of us prefer to shy away from situations that make us feel negative emotions and discomfort, it’s how we are wired. ...

Focus on one thing and do that well… As an independent Restaurateur I wear a lot of hats. I manage all the marketing, sales, cost control, accounts and HR for ...

How do I cut back on staff but still offer great customer service in my restaurant? It’s no secret that wages are the biggest cost for any restaurant or cafe, ...

What problem do all Restaurateurs have in common? If I had to pick the number one problem, the most demanding and time consuming challenge that causes the most stress and ...

Top 10 tips for anyone thinking about opening a cafe or restaurant without industry experience… The hospitality industry is not for the faint hearted. I have been approached many times ...

What keeps Restaurateurs awake at night… Every business owner can relate to sleepless nights. Restaurateurs are no different. We put our life and soul into running profitable venues that create ...