Having just hosted nearly 250 delegates and 26 speakers and panellists at our Pub Leaders Summit, it’s clear the industry is in rude health. We will always face regulatory issues around operations, renovations and gaming in particular, but now is clearly the time to be buoyed with optimism. Read our summit round up from page 8 and look out for upcoming features around staff – sourcing, cultivating and retaining. The summit made clear this is an area we need to explore in great depth.
Elsewhere this issue we have our Pub Dining foodservice focus – from page 22 we look at venues making their own cheese in-house and the value patrons see in house-made products. We also
highlight venues making the most of their outside spaces for dining in our ‘heating and eating’ feature from page 20.
We also look at new screen and sound technology to enliven your entertainment offering on page 16. In our Tales From The Top interview on page 30, we speak with Merivale Executive Chef Jordan Toft about catering at scale across The Newport, The Collaroy and Coogee Pavillion – no mean feat.