Card Surcharges Stop October 1: Is Your Menu Ready?
From October 1, card surcharges are banned. Your dish prices have to absorb the change — which means menu updates need to be easy.
Read Article →Straight Talk
No jargon, no upsells — just what I've learned about running a restaurant online, in plain English.
From October 1, card surcharges are banned. Your dish prices have to absorb the change — which means menu updates need to be easy.
Read Article →How a Chinese family pack turned into a business, and why independent restaurants deserve a website they actually own.
Read Article →People now ask AI assistants where to eat. If your menu is trapped in a PDF, you won’t be part of the answer.
Read Article →Platforms control your reach and your customers. A simple website of your own stays the one place your details are always right.
Read Article →PDF menus frustrate people on phones and are hard for search engines to read. A clean web menu fixes both.
Read Article →Summer visitors will be looking for places to eat. This is a practical restaurant-information checklist worth sorting before the busy period.
Read Article →Cost pressure is well documented across Australian hospitality. Several low-cost operational and information checks can help protect margin.
Read Article →One set of details, everywhere. Conflicting hours across Google, your site and old directories cost you customers.
Read Article →Menus are often built for two or four people. A growing share of orders are for one. That mismatch costs you spend, and it costs the customer confidence.
Read Article →Nobody wanders the block at 12:15 any more. They ask their phone. Whether you are in the answer depends on unglamorous details being correct.
Read Article →A menu that never changes is leaving money on the table. Here is what a monthly refresh actually does for your bottom line.
Read Article →Not ours. Worth your time. These open in a new tab.
auDA research on how Australians understand and value .au web addresses, including the language small-business owners use around them.
Reports on research suggesting that appearing in AI-generated local results is substantially harder than ranking in conventional local search.
A restaurant-specific walkthrough of how AI tools assemble local recommendations and the information gaps that leave venues out.
OpenAI’s own explanation of how public websites can appear in ChatGPT search and how site owners control crawling.
Google’s guidance for restaurants setting up and maintaining a Business Profile, including hours, menus and links.
The national industry body’s view of the pressures facing Australian restaurants this year.
Trade reporting on Australian foodservice cost inflation and what it means for operators’ margins.
Explains the practical effect a well-maintained Google Business Profile has on local customer decisions.
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