Tackling the post-Covid skills and staff shortage
One of the lasting legacies of Covid is the staff and skills shortage which has cut a swathe through the ranks of workers across the hospitality sector. With many businesses struggling to adapt to the ‘new normal’, industry veterans have been working to come up with strategies with which to combat this unprecedented shortfall.
Superior Food Services heralds start of a new era
For over 30 years, Australian owned and operated Superior Food Services has distributed to all facets of the foodservice sector, providing a wide range of dry goods, chilled, frozen, meat, smallgoods and seafood lines.
Contemporary flavours, convenience driving evolution in cakes and pastries
Cakes and pastries are always popular with customers, and buying in readymade frozen product is a cost-effective menu choice, especially given the current staff and skills shortage throughout foodservice.
Tomorrow’s Leaders | A club for young chefs, run by young chefs
Established by the Australian Culinary Federation, Australian Young Chefs provides an educational mentoring forum for the next generation of up and coming chefs and aims to promote friendship, culinary excellence, cultural understanding and humanitarianism not only in Australia but around the world.
FSAA launches 2023 Mentoring Program
The FSAA’s 2023 program is now seeking senior leaders who would like to participate as mentors, as well as those in the industry who would be interested in having a mentor next year.
Fresca | For all Things Pizza and Pasta
Adapting different menu styles to pizza; Five ways to be a great leader in the kitchen
Burgers going hard as great drawcards for your business
Expert advice on how to build the perfect burger, from getting the balance of ingredients right to finding the perfect pattie and complementing it with the best bun.
Function catering post-Covid: rising to the challenges
With the festive season fast approaching, Foodservice Rep takes a look at the state of the function catering market post-Covid – including what’s trending in customer expectations and how businesses are tackling staff and supply chain shortages.
Australian National Culinary Teams need your support
The ACF is seeking your support to raise $150,000 for the teams and support crew to compete in Luxembourg and for expenses in the lead-up to the Villeroy & Boch Culinary World Cup.
Lift your burger game with perfect flavour pairings
Burgers are not only a popular item, they can often make or break a menu. Having a bad burger can be disastrous – but thanks to these simple pairings, you can lift your menu and your burger game.
What’s new in foodservice
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.
Making the most of Australian red meat on your menu
With customers still clearly craving red meat, we asked Sam Burke, Corporate Chef at Meat & Livestock Australia, to share his thoughts on how to make the most of it on the menu.
New Edgell Bite-Sized Vegetable Mixes save you time, labour and cost
One of the biggest headaches in preparing meals using fresh vegetables is the time, labour and waste involved in grading them to ensure quality, then cutting them to a consistent small size by hand. Edgell has the perfect solution with new Edgell Bite-Sized Vegetable Mixes
IHHC announces 2022 State Award for Excellence winners
Each year the IHHC recognises the good work done by individuals and teams across our industry and publicly acknowledges them through its Awards for Excellence.
