Menu Inspiration
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Prep 1 hr 15 min
Cook 45 min
Skilled
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Prep 35 min
Cook 15 min
Skilled
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What’s for Lunch?
Lunchtime is the biggest revenue driver for cafes around Australia, and menus typically include a range of hot and cold meals to suit all appetites. However the humble sandwich is often underrated, despite its strong potential to boost takeaway and offsite catering revenue.
Even with the cost of living crisis and more people working from home, a quarter of Monday-Friday workers purchase lunch from foodservice venues, according to research by News Limited in 2025. This figure skews higher among younger consumers, and is a market that cafes, QSRs and sandwich shops can all tap into.
How to win Summer with fish and chips
Nothing says summer like fish and chips on the beach. And with over 85% of Aussies living within 50km of the coast, it’s safe to say the fish and chip shops lining our beaches will do a roaring trade this summer. So what are the secrets to turning your place into a go-to for both locals and holidaymakers?
InSeason turned to Viren Rana, owner of The Stunned Mullet on Adelaide’s Henley Beach, which has been serving award-winning fish and chips for over 20 years.
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How to keep it cool in your café this summer
The café business is hotting up for summer all over Australia – with longer days, holiday vibes and warm weather bringing more diners from dawn until late afternoon. Savvy café operators are making the most of the season by showcasing seasonal produce, expanding their cool drinks menus and creating memorable experiences to drive loyalty throughout the year.
One such operator with her finger on the pulse is Iroshini Elayadurage, from Angove Kitchen & Expresso bar in North Perth. Since taking over the business just over a year ago, Iroshini has built a devoted following by listening to her customers, focusing on quality and offering good old-fashioned hospitality.
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