Restaurant Catering JUNE 2015 $6.95 GST incl.
SPECIAL FEATURE
ANNUAL REPORT Best capital equipment on the market today, page 27
Recruitment and training The importance and benefits of further study in the hospitality industry, page 16
Caught in the web How to capture more bookings through your website, page 41
star Southern
Struggling to source fresh, local seafood, George Mure took the problem into his own hands and went fishing. More than 40 years later, Will and Jude Mure have ensured Mures Tasmania remains a hook-to-plate phenomenon, page 22
“Everyone thinks of the service side of things, and you must be totally prepared for that, but they underestimate how much work is involved during off-service hours. The amount of administration and bookkeeping is astronomical.” Jim Berardo, Berardo’s, Noosa Official Journal of Restaurant & Catering