Members of Powderfinger, Spiderbait and Jet will play in just one of many bands to appear at the two-day food and craft beer extravaganza.
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Gunson Street café and wine bar Dokeo boasts a menu complete with natty, minimal-intervention and small-batch wines and promises to pour without pretentiousness.
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Initial findings from a state-wide hospitality survey reveal high rates of precarious and informal working arrangements are leading to bartenders, glassies and burger-makers feeling like they can’t report instances of sexual harassment or assault at work.
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A hospitality skills shortage won’t be filled until international student numbers return to pre-pandemic levels, says Le Cordon Bleu Australia’s Professor Alan Bowen-James.
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The hospitality industry is riddled with issues: a mass-casualised workforce, erratic work hours and easy access to drugs and alcohol. A mental health advocacy group wants to bring about change, but six people working in the trenches tell CityMag it won't happen easily.
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As the JobKeeper cliff edges closer, Adelaide small bar owners say they still aren't able trade viably under current capacity restrictions, which aren't set to lift until vaccines are widely distributed in SA.
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Although the one-person-per-two-square-metres rule is still in place, the South Australian Transition Committee is slowly inching the state towards a New Year COVID-19 normal, with the 'vertical consumption' of booze back on the table from Monday.
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Police Commissioner Grant Stevens announced on Friday morning the indoor density restriction imposed on hospitality venues will be relaxed to one person per two square metres, effective immediately.
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As community feedback is sought for a draft wage theft bill, CityMag speaks with chef and anti-wage-theft advocate Henry Honner about how our hospitality scene could stamp out the practice.
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