The Burnt Chef Project – working for a healthier, more sustainable hospitality sector
This non-profit social enterprise was established in 2019 to help eradicate the stigma associated with mental illness in the hospitality profession and make it healthier and more sustainable.
Engineering the inclusive menu
Modifying your menu to make it more inclusive of multiple dietary preferences like gluten free, vegan and plant-based makes sound business sense.
Innovating the contemporary dessert menu
Given today’s shortage of skilled staff, plus the ever tighter profit margins squeezing the foodservice market, it’s no surprise to see ‘from scratch’ desserts disappearing from our menus, being replaced by innovative pre-prepared products.
FSAA’s ThinkTank and APCO tackle sustainability in foodservice
The FSAA has entered a strategic partnership with the Australian Packaging Covenant Organisation (APCO), demonstrating a commitment to transforming the industry’s approach to packaging and waste management.
Hospital and healthcare sector leading the way in sustainability initiatives in the kitchen and beyond
In the hospital/healthcare sector, foodservice not only makes an important contribution to the ongoing health and nutrition of patients – it’s also a key component within a broader sustainability strategy embracing the entire operation.
Sustainability and convenience drivers for change in the contemporary pub market
Our annual report of the state of play in the pub market, with insights from Gary Johnson, who as National Executive Chef for a major national hotel chain prior to his retirement late last year spent much of the past 12 months with his finger sharply on the pulse of the pub sector.
Honing your competitive edge - the value of culinary competitions
Participating in culinary competitions isn’t just about benchmarking your skills against your peers – it’s also a great opportunity to make valuable contacts and network.
Join the ACF and get the most of your industry
The latest news and reports from the nation's peak industry organisation representing chefs, cooks, apprentices and students.
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.
Pasta more popular than ever on foodservice menus
From fresh presentation styles like pasta fusion dishes, to pairing with new flavour notes, pasta’s popularity is greater than ever.
Don’t miss the latest podcast episodes on FoodRadio
NEW SERIES: The Network is a podcast series featuring some of the best known names in the Australian foodservice industry and the two latest episodes of The Culinary Passport.
Elevating desserts: unlocking unconventional flavours
By incorporating unusual and unique ingredients, you can captivate even the most sceptical dessert haters.
Perth announced to host 2024 IHHC national conference
This year’s Conference will be held at the Crown Hotel and Casino Complex, Perth.
