Restaurants in Australia

Kfc South Pacific Yum Brands Subsidiary

Take one man with a big idea, add 11 herbs and spices, grit, ambition and buckets of heart – you’ve got KFC. Since 1952, we’ve been bringing finger lickin’ good chicken to the world. But without our people, The Originals, none of it would be possible. Everyone at KFC is different. Unique. It’s what makes us special. We’ll always be original, and we welcome you to join us. Lead the charge, bring the spice and taste more out of life!

10001+ staff

Grill'd

Making burgers doesn’t make us the same as fast food. We’re not their alternative. We are the solution. Guilt-free, healthy burgers you don’t need a hangover for. It’s been our focus, our passion, and our point of difference since we first opened our doors in 2004. What made us special back then continues to define us today. The secret ingredient to our success has, and always will be, our people. Every morning, we slip on our sneakers and don our bandanas to plate up healthy and delicious burgers, made with love. With over 175 restaurants across Australia and Indonesia, our commitment to staying locally connected and true to our mission has remained unwavering. It takes a lot of good people to make it happen. From our local suppliers to our Support Office and Restaurant teams, everyone plays a vital role in helping us create a positive impact, one delicious burger at a time. Every day, our team is making people smile and giving back. From sustainability initiatives to pioneering meat-free menu options, supporting local community organisations each month, and donating over meals each year to those doing it tough at our City Support dinners, we’re changing the burger game for the better. We’re flippin' proud of how tight-knit our teams are. When you get a group of like-minded legends in a high-energy environment, you end up with great food and even better mates. It might get hard and hot sometimes, but at the end of the day when you work at Grill’d, you love your job.#lovework #grilldburgers

5001 to 10000 staff

Red Rooster

In 1972, a very wise man opened an awesome chicken shop called Red Rooster in WA, serving the tastiest, most tender delicious seasoned roast chicken. Now, Red Rooster celebrates almost five decades as Australia’s first and favourite chicken shop!

5001 to 10000 staff

Baraonda

10001+ staff

Hog's Breath Cafe Australia Pty Ltd

As Australia's leading casual dining concept for over 27 years, Hog's continues to evolve and challenge itself as a brand and as a style of dining. It is the fun, easy-going atmosphere that has our guests returning time after time As a licensed family restaurant, serving our signature 18 hour slow cooked Prime Rib Steak, there is simply no better steak on the planet! Served in a casual party environment, the staff will be having just as much fun as the guests. Many of the 80 plus franchised restaurants throughout Australia and New Zealand have become iconic landmark properties which are businesses to be very proud of. It is the ongoing focus of the company to ensure that all the Hog's restaurants stay current and relevant in the ever competitive world of hospitality.

11 to 50 staff

La Porchetta

Food enthusiasts unite at La Porchetta to enjoy the big heartedness and their love for Italian cuisine that is evident in every dish. La Porchetta is a-la-carte restaurant established in 1985 in Melbourne’s precinct Carlton. Now, La Porchetta restaurants can be found all over Australia and New Zealand while retaining the same sense of family spirit and flavoursome Italian dishes that characterised their first eatery. A menu of pizzas, pasta, mains, salads and desserts drawing on the finest and freshest ingredients – local and imported, to create the most incredible taste of sensations. La Porchetta’s motto ‘Eat Live Love’ says it all. Walk into any restaurant and you will experience the sense of community and lively atmosphere, not to mention the warmth and generosity of spirit for which the restaurants are renowned for.

501 to 1000 staff

Oporto

OUR BRAND Oporto was established in 1986 in the Sydney beachside suburb of Bondi by Portuguese-born Antonio Cerqueira. The brand started from Antonio’s simple desire to share his love of Portuguese chicken and hospitality and has grown into a network of 160 stores across Australia and New Zealand. But Oporto’s legendary chilli sauce and unique Australian Portuguese menu isn’t just a favourite Down Under. A comprehensive expansion plan has recently seen Oporto open in Singapore and Sri Lanka, and the brand is looking to expand further both domestically and globally. OUR FOOD At Oporto we are serious about our chicken. That’s chicken cooked the authentic way. Fresh never frozen. Flame grilled never fried. And brush basted with our perfectly spicy signature chilli sauce. Flame grilled Portuguese chicken is what we do best at Oporto. With a lot of love, care, time and passion put into every single thing we prepare. It’s not surprising then that we are obsessed with our food and believe that it’s like nothing else on offer in Australia. Or indeed the world. With a menu that is innovative and diverse, at Oporto the emphasis is on unique and irresistible flavours, mouth watering variety and a menu packed with high quality, delicious and exciting food. OUR EXPERIENCE As one of Australia’s leading home-grown chicken brands, the Oporto experience centres on the customer and was born from one man’s passion to feed people incredible food. Offering Australian -Portuguese hospitality at its core, our stores are warm, casual, contemporary and inviting. The dining experience at Oporto is personalised and memorable and our staff are helpful, passionate and enthusiastic. Owned and operated by craveable brands, Oporto has an enviable reputation backed by strong support in the areas of restaurant operations, supply chain, franchising, IT, marketing, food innovation, property and customer satisfaction.

1001 to 5000 staff

Ssp Australia & New Zealand

We are the Food Travel Experts, delivering world-class food and beverage experiences across the globe for more than 60 years. Our unrivalled portfolio of local, international and bespoke food brands plays a vital role in providing unique, rewarding and fulfilling food experiences in nearly 40 countries worldwide. Today, we proudly operate over 100 units in 12 Australian airports, 1 New Zealand Airport as well as Sydney Central rail station, spanning major cities including Sydney, Melbourne, Brisbane, Hobart, Canberra, Darwin, Perth and Christchurch, alongside more regional locations such as the Gold Coast, Townsville, Mount Isa, Alice Springs and Launceston. We have a broad portfolio of brands across all food types. As the largest travel food and beverage provider nationally, we operate outlets such as cafes, bars, quick service restaurants (QSRs), burger joints, ramen spots, sushi bars, and Vietnamese eateries.

1001 to 5000 staff

Wild Ginger

10001+ staff

Zambrero

Zambrero is Australia’s largest Mexican restaurant franchise. Zambrero is healthy, Mexican inspired food that also helps stop world hunger. Every burrito or bowl purchased means a meal donated to someone in need with Plate 4 Plate. It's a win for your body, mind, soul and taste buds. We call it Feel Good Mex. Zambrero, thanks to its customers, has donated more than 90 million meals around the world since it was founded in 2005 by entrepreneur Dr. Sam Prince. Zambrero has over 300 restaurants globally including Australia, New Zealand, Ireland, the UK and North America.

1001 to 5000 staff

Bella Vista Restaurant

10001+ staff

Crust Gourmet Pizza Bar

Crust is known as the brand that makes pizza more interesting. It’s not just the finest ingredients we use, but the way we combine them to create unique combinations that are adventures in flavour. We make our pizza the authentic way, relying on instinct and measuring by hand rather than following a strict formula. We continue to lead the way with our delicious, innovative menu. Crust Gourmet Pizza Bar is a highly regarded brand of Retail Food Group (RFG), Australia’s largest multi-brand retail food franchise operator.

201 to 500 staff

Frogs

10001+ staff

Papparich Australia

PappaRich Group was established in 2005 with its 1st outlet in Kuala Lumpur, Malaysia. Today, PappaRich has grown extensively and with a total of 81 outlets in Malaysia and continuously growing rapidly internationally. We are emerging as a formidable player in the local and international food and beverage industry. Currently, we have 34 stores in Australia including 1 PappaRich Express store; 12 stores in Victoria, 13 stores in NSW, 4 stores in QLD. 2 stores in WA, and 1 store each in Adelaide and Canberra.

51 to 200 staff

Rashays

RASHAYS currently have locations feeding over customers per week who have grown to love our unique concept. This means that across NSW, ACT and now Queensland, you will find us serving up great food in a relaxed dining atmosphere. We’ve been giving the people of Australia exceptional casual dining experiences for more than two decades, which means you can trust the RASHAYS name for quality, affordability and enjoyment. Our team consists of over 800 dedicated people. Our Support Centre encompasses teams across all business functions including Operations, Franchise Support, Training & People Development, Marketing, Product Development, IT, Customer Service Centre, Local & International Procurement and Logistics, Project And Maintenance Management and Finance. As our business grows, we develop and promote internally, as well as seek experienced individuals with a high level of business acumen who are willing to present fresh ideas as they learn our unique culture.

501 to 1000 staff

Steakhouse

10001+ staff

Carlo's Pizza

10001+ staff

Gami Chicken And Beer

Australia's favourite original Korean fried Chicken.

501 to 1000 staff

Gazi

Want edgy? Want rough? Want fun? GAZI is here. Named after and inspired by an eclectic neighbourhood surrounding an old gasworks in Athens, GAZI is a Greek restaurant in Melbourne CBD where anything goes. From the ink-splattered walls to industrial steel benches, GAZI is a no-frills, no-fuss bar-slash-Greek-restaurant where you can drink, eat and let loose – without the rules. Want to book, or just walk in, you can! We don’t mind what you do, as long as you get stuck into our impressive range of sensational cocktails. As the latest venture of renowned Greek chef and restaurateur George Calombaris, we offer a pretty impressive range of Greek food, too. So while you’re here, get your hands dirty with our tasty Greek street food – designed to soak up the alcohol while you soak up the fun. Join us and get lost in the cool and carefree atmosphere of the most eccentric neighbourhood in Greece, without leaving Melbourne’s CBD.

51 to 200 staff

Leo's Pizza

10001+ staff

O Bar And Dining

Owner operators, Michael and Angela Moore have been redefining the Sydney luxury dining scene at O Bar and Dining since 2007. Occupying the entire 47th floor of Australia Square and boasting 360-degree rotating views, O prides itself on being one of Sydney's premier hospitality venues offering culinary excellence and spectacular views in a one-of-a-kind setting. But beyond the view, it's the food that steals the show. Michael and his head Chef Jason Dean’s food philosophy is driven by the simple principle of a good supplier relationship; ensuring quality, seasonality, variety and freshness is delivered to the plate, always. Blending local flavours with global influences creates a truly unique culinary journey, each dish perfectly complementing the dining occasion and spectacular surrounds. The service at O Bar is marked by genuine warmth, a hallmark of our family-owned roots, adding an extra layer of charm to the impeccable setting. An award-winning wine list and over 500 artisanal and rare spirits set the stage for a unique Sydney experience. We invite you to discover the charm and sophistication that sets us apart. Whether it’s a special celebration, an intimate dinner or an after work drink.

51 to 200 staff

Pilu At Freshwater

Giovanni’s philosophy lies at the heart of the restaurant; “Food, and the hospitality associated with sharing it, is integral to the Sardinian way of Life.” It has also become integral to the way of life of the many Sydneysiders who visit Pilu at Freshwater, keen to enjoy Giovanni’s Sardinian, and regional Italian cooking. Using locally sourced ingredients, Giovanni creates modern, contemporary Italian dishes inspired by Italy’s numerous culinary regions – from Lombardy in the north to Campania in the south. A path from the beach leads through the garden to the beach house. From the moment you set foot inside Pilu at Freshwater, Giovanni, Marilyn and their team ensure that your experience at Pilu is a memorable one. Each guest is welcomed like a returning friend. Giovanni’s passion for Sardinian, and regional Italian food, and his acclaimed cooking; is matched by the award-winning service delivered by Pilu’s longstanding front of house, sommeliers and wait staff, renowned across the industry for their warmth, knowledge and experience. In addition to our traditional services, Pilu at Freshwater has several function spaces, from an intimate private room for a family celebration, to corporate cocktails and weddings in our garden, complete with a spectacular seaside backdrop. The team at Pilu at Freshwater come from far and wide. Comprised of local and international professionals, all of the staff at Pilu, are passionate about food and wine, so much so, they have made hospitality their career. At Pilu at Freshwater we cater not only for weddings, but for birthdays, christenings, client dinners, corporate presentations, book and product launches, indeed any festivity that requires great food and wine, and a special location. Our events specialists will work with you to create a function that is tailored to your exact requirements; ensuring that your event is often talked about, and long remembered.

51 to 200 staff

Truffles

10001+ staff

Woodcut Restaurant

At the heart and soul of Woodcut is fire, steam, smoke and ice. Beautiful ingredients, simply cooked. Dishes are prepared in wood and charcoal grills, wood ovens and steam kettles. The earthy and sensory cooking methods impart a tangible element of flavour and authenticity to each dish. Woodcut features two beautifully appointed private rooms, Ironbark and Silver Ash, a Chef’s Table and numerous unique spaces where guests may hold special events.

51 to 200 staff