Third Wave BBQ founder Greg Rips explains how running multiple virtual restaurant brands from a single kitchen can add a profitable secondary revenue stream, without disrupting your primary brand or overloading the kitchen.
Read MoreProtein is foodservice's biggest trending macronutrient, fuelled by GLP-1 treatments and keto diets. Bega Foodservice's Caroline Westmore and consultant chef Adam Moore explain how dairy, smart menu engineering and QSR innovation are helping operators boost protein content, cheque size and customer appeal without compromising flavour or balance.
Third Wave BBQ founder Greg Rips explains how running multiple virtual restaurant brands from a single kitchen can add a profitable secondary revenue stream, without disrupting your primary brand or overloading the kitchen.
David White, Andrew Ballard and Elke Travers are three examples of what is still a relatively rare breed in Australia – they are corporate chefs, with David working for Simplot Australia, Andrew for Rational Australia and Elke for Nestlé Professional. The role requires a diverse skillset and brings with it a distinctive set of challenges. Foodservice Rep spoke to the trio to find out more about what this specialised work entails.
As Victorian Hotel Service Manager and Executive Chef Manager for St Vincent’s Care, Chef David Martin is passionate about raising the standard of aged care cuisine. Foodservice Rep spoke to him about his journey from fine dining to aged care and his focus on delivering high quality food that also meets stringent nutritional standards.
With the foodservice staff and skills shortage showing little sign of abating, we speak to two well known foodservice advocates to find out what strategies are being employed to ensure staff retention, what role government can play and the outlook for the broader hospitality sector.
Social media can be highly effective for foodservice – predominantly via Instagram and Facebook – when it’s done right. But it’s also easy to get things wrong!
The key ingredient for success in any social media marketing is customer engagement, generated by building a rapport with your audience. And with more than 75 per cent of Australians currently engaged in some form of social media – the majority via handheld devices such as mobiles and tablets – it’s an important way of building brand awareness and encouraging product trial.
George Diamond
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at Trippas White Group. emphasises it’s common knowledge that foodservice has been beset by significant price increases across all product categories. “Seafood, poultry, beef, lamb and pork freight costs have shot up, and even imported product from Europe and Asia is costing a lot more to bring over to Australia than previously. Distributors are passing those costs on, and that makes menu planning a challenging process.
We’ve all seen it: foodservice businesses that go all out to promote themselves on their social media feeds, with Instagram accounts and Facebook pages bedecked with stunning food shots, smiling influencers and the promise of an unforgettable experience.
“A lot of foodservice professionals are looking for that one silver bullet on how to ensure cost efficiencies, but there are so many variables.” So says industry veteran Gary Johnson, until recently the National Executive Chef for a leading national hotel group and now much in demand as a consultant to foodservice businesses.
How much of a drawcard is Australian produce on today’s menus? Are customers willing to pay a premium for quality local produce over cheap imports? And how does growing awareness of the importance of food sustainability – at both the foodservice operator and customer level – play into this? Foodservice Rep spoke to three foodservice professionals drawn from different areas of the market to get their take on the value of showcasing Australian produce.
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