EPISODE 46

Seasonal Hospitality: What Winter Means for Food, Wine, and Menus

Listen: ON SPOTIFY

Watch: ON YOUTUBE

As the temperature drops, everything changes — including what ends up on your plate.

In this episode, we dive into the real-world impact of winter on restaurants, menus, wine lists, and even customer behaviour. From slow-cooked comfort food and bold red wines to why truffles can be hit or miss, we share how chefs and hospitality professionals adapt to the colder months — and the challenges that come with it.

You'll hear behind-the-scenes stories about seasonal menu planning, pricing pressure from rising protein costs, and how Queensland restaurants navigate outdoor dining in 4-degree mornings.

If you're in the food business or just love understanding how things work in hospitality, this one's for you.

Topics Covered:

• How winter affects customer dining habits

• Menu and wine list changes during cold weather

• Truffle season — hype vs. reality

• Why meat prices are spiking this winter

• Transparency in pricing and community engagement

• Cold weather hospitality hacks (yes, even for hangovers)

Pull up a chair by the fire and join us for a chat that’s honest, funny, and full of insight into how restaurants really run when winter hits.

Are you working through the winter season? Let us know your take – drop us a line here.