What is different about hospitality & food in Australia
Hospitality businesses need a food business licence from the local council and, where alcohol is served, a liquor licence issued by the relevant state authority, so a venue or catering deal record should track both renewal dates rather than assume the business is compliant indefinitely. Corporate catering and event bookings often come through a tender or preferred-supplier process for larger clients, while consumer bookings mostly arrive through booking platforms, review sites or word of mouth rather than cold outreach.
December and January are the busiest trading months for cafes, restaurants and caterers around Christmas parties, New Year's Eve and summer holiday travel, the opposite of the quiet period most other categories see then, so pipeline capacity planning should flag this as a peak rather than a lull. GST at 10% applies to most food service, though some packaged food sold for takeaway is treated differently, and corporate event budgets often get finalised before EOFY on 30 June, creating a second, smaller booking spike.
Set up your CRM for Australia hospitality & food teams
- Track food business licence and liquor licence renewal dates against each venue's contact record.
- Add a pipeline stage for corporate tender/preferred-supplier bookings, separate from walk-in or platform bookings.
- Mark December–January as a peak trading season and 30 June as a secondary corporate-booking spike.
