Dear Readers,
We hope you enjoy this edition of Foodservice REP, packed with insights, industry profiles and practical products to help your foodservice operation excel. We’d like to highlight two initiatives: our latest “Let’s Talk About It” reader survey on penalty rates, and an FSR promotion giving away 20 copies of Secret Sauce by Glenn Flood - an essential resource for chefs looking to elevate their kitchen leadership.
From food chemistry to corporate chef: Bega Foodservice’s Caroline Westmore
Caroline’s background is not that of the typical chef’s journey but embraces some interesting twists and turns.
Young Chef of the Sea Award winner on why seafood is a sure bet on the menu
“There’s so much you can do with seafood, it’s so versatile, and I think a lot of chefs who care about sustainability and provenance are increasingly focusing on it.”
McCain on keeping fries crispy from kitchen to customer
Once fries lose their crisp, the whole meal can fall short. Fortunately, McCain Foodservice Solutions has created a free Ultimate Guide to Packaging Fries for Takeaway and Delivery to help you maintain quality from kitchen to customer.
Sound: the overlooked sense at the table
Expert chef advice and insights from Chef Adam Moore. High pitched sounds make foods feel brighter, sharper, sweeter. Low frequencies deepen bitterness, amplify umami and make dishes feel heavier, darker, more serious.
Celebrating Hospitality Workers in Healthcare Day 2026
This year saw more providers recognising Hospitality Workers in Healthcare Day than ever before
INSIDE FOODSERVICE:
Building your foodservice leadership credentials
Chef-cum-trainer Glenn Flood has built his reputation on empowering chefs and hospitality professionals and shares some of his insights.
All-day breakfasts on the rise along with grab and go choices
As Tip Top Foodservice Innovation Manager Darren O’Brien points out, value and satisfaction are the two key drivers in the breakfast category.
Innovation on show at Melbourne International Coffee Expo
157 exhibitors were on hand to showcase the latest in coffee beans, new equipment and technology and more.
The Culinary Passport: S3 EP6: Neil Abrahams - Manila
Once a prominent figure in the Australian Culinary Foundation and member of two Australian Culinary olympic teams, seven years ago Neil decided to pursue his career overseas.
The skills we stopped teaching
A skilled chef in 2026 needs to manage people, read a profit and loss statement and handle a difficult conversation with a team member at 10pm on a Saturday.
What’s new in foodservice: Products | Equipment | News
Check out our section devoted to everything new happening in the world of foodservice, including new products and equipment as well as interesting news and events.
Sauces, pastes and dips category on the rise as suppliers keep innovating to meet demand
Foodservice Rep speaks to Nestlé Professional’s Elke Travers and Birch & Waite’s Sarah Rowe on recent range innovations.
The range Chef Mohammed reaches for, every time
For the past 10 months, Crowne Plaza Sydney Airport Executive Chef Mohammed Taheri has been incorporating the Oli & Vine premium fresh chilled products from Goodman Fielder Foodservice into a variety of dishes on his menus.
The white jacket life: a true story from the kitchen front lines
Being a chef is the most rewarding, heartbreaking, joyous, brutal, hilarious, noble and exhausting profession in the world. And we love it. Or at least, we do until it breaks us. And then – if we’re lucky – we find a way back.
FSAA announces new Chair of Sustainability and ESG
The Foodservice Association Australia (FSAA) is pleased to welcome Gary O’Brien as Chair of Sustainability and ESG.
