CR Foodservice by Church Resources

CR foodservice

autumn edition 2014

this edition

menu planning

Introduction

Contents Partner Features

Bidvest: do you have the right tools?

Goodman Fielder: what makes bread artisan?

Bulla: the essence of dairy

Sanitarium: menu planning tips

Simplot: menu engineering

Nestle: planning for better health

Mrs Macs: menu planning on a budget

10 Fonterra:

choosing an Italian themed menu

Sides 12 Karen Abbey:

the art of menu planning

14 CR Foodservice:

Share your thoughs

Introduction

Introduction It is a pleasure to present our Autumn CR Foodservice magazine, with our key theme Menu Planning. We are already seeing the foodservice landscape being subject to industry challenges which directly affect our Members, SPC Ardmona government support request rejected, bird flu outbreaks causing isolated egg supply shortages, floods and cyclones in Queensland affecting milk supply and improving consumer sentiment meaning more consumer potence to spending. This makes us think about Menu Planning, and how these changes in the food industry are affecting CR Members. This theme has appeared before in CR Foodservice, as it is such an important and broad cornerstone, it require more than one edition to showcase the breadth of the topic. We have themed this quarterly magazine around what our

suppliers are doing to drive and deliver the changes in menu planning. This trend is driven by innovation, food sustainability challenges, food availability, fit for purpose, ease of packaging, Member trends and demands and industry ability to support change. We have some insightful articles from our suppliers, who challenge us to ensure we are aware of how the food supply chain from growing and manufacture, distribution and packaging makes a significant impact on our meals and foods we deliver to our residents and diners. A thought provoking publication highlighting the impact different food trends will have on our future food supply chains. Again CR Preferred Partners have provided excellent information highlighting how manufactures and suppliers are confronting the challenge of meeting menu planning and how developing food trends and solutions which will drive our industry, and enhance the

Mark Osborne strategic importance of you, CR and our Food Partners. Your feedback to this publication is critical to our ongoing success. I urge you to take the time to complete our online survey on page 14, to help us provide the information and support you need. Enjoy the Autumn Food Services Magazine.

Best wishes,

Mark Osborne Foodservice Manager

Contact CR on info@ cr.org.au for unbiased analysis of your current foodservice agreements and implementation recommendations.

Join the CR Procurement Showcase, our Church Resource inaugural event featuring Tim Costello, CEO World Vision. Thursday 10 April 2014 7.30 - 10:00 am This event is being held in Sydney at the Museum Of Contemporary Art.

Click here to register now

Partner Feature

Bidvest: do you have the right tools?

Australia’s population is rapidly ageing with the number of individuals over the age of 80 expected to double by 2015. This growth places significant pressure on aged care facilities and the services they offer, but in particular, their ability to deliver a well-balanced and nutritional diet for the wide variety of clientele. As Australia’s leading foodservice distributor, Bidvest Australia is acutely aware of how important it is for chefs and business owners to have access to high quality menu/ recipe planning and costing tools. So to make life easier, Bidvest created a foodservice specific facility with assistance from the people who use it most, and made it accessible, FREE OF CHARGE. As a Bidvest Australia customer, simply register to use Bidvest Australia’s industry leading online ordering facility Bidvest Direct, and you have immediate access to the planning and costing tool

By joining www.bidvestdirect. com.au customers will also be able to use the Bidvest Direct Mobile Apps which once installed, allow customers to order directly from their iPhone, iPad, Android phone or tablet. The menu/recipe planning and costing software allows customers to: ÆÆ Create recipes and menus ÆÆ View a variety of costs for recipes or menus ÆÆ Create orders directly from recipes and menus ÆÆ Adjust the number of servings or sale price to obtain a price per serve (per head) and/ or gross margin – also available for hospitality equipment! ÆÆ Factor in utilities or labour costs – also available for hospitality equipment! Bidvest Direct incorporates OPRI (Online Product Reference Information), which gives the user the ability to view detailed information on food preparation, handling and storage. Product data available

includes ingredients, nutritional information, allergens, dietary requirements and a link to the manufacturer’s website, which all assist in the planning and development of nutritional meals. For hospitality products customers can: ÆÆ Create and cost settings for a table or banquet; ÆÆ Enable control of capital expenditure; and ÆÆ Monitor costs of fixtures, fittings and equipment (FF&E). To ensure the facility remains leading edge, it is regularly updated with improved modifications to help customers. Support features such as an easy to follow user guide are available for anyone wanting to use this facility.

For more information contact CR Foodservice on info@cr.org.au

Partner Feature

Goodman Fielder: What makes bread “artisan”? Artisan bread is made by bakers who follow some of the respected “old” traditions in baking. These include the ingredients they select, the way they mix them, the resting of the dough and the types of ovens used. They might be specific to a geographical locality or, more generally, to the style of bread being made. Plain varieties of artisan breads can contain as little as 4 ingredients: flour, yeast, water and salt. Some use more depending on the need to expand the flavour range, legislation regarding production and the requirements of the people buying the breads. Signs of artisan bread The thick bottom crust is a giveaway. This develops because the bread is baked direct on a stone oven base. A golden crunchy crust and soft inside is common with artisan breads. Smell – the aroma of fresh baked bread should lead people by the nose to where it is being baked. Choosing artisan breads Because they come in different shapes and sizes artisan breads can be used for

different things. Traditionally, baguettes are not made with cultures so they are perfect for sweet and savoury flavours. Some sourdoughs like San Francisco and Russianstyle loaves are traditionally eaten with savoury accompaniments in open and closed sandwiches. Artisan breads have a wide variety of applications though and can be eaten with dips, become ingredients in rustic salads, used to make breadcrumbs and croutons and more. The different shapes and sizes available allow for foodservice establishments to come up with new ways to use these breads. Whilst loaves lend themselves to sandwiches, breakfast buffets and other

time-honoured usages, accompaniments like dinner rolls are starting to move from the side of the dinner plate to feature in applications like tapas and sliders in bars and pubs.

For more information contact CR Foodservice on info@cr.org.au

Partner Feature

Bulla: the essence of dairy Bulla Dairy Foods is one of Australia’s oldest family owned dairy companies. They are 100 years young at heart, proudly celebrating 6 generations of contemporary dairy craftsmanship and entrepreneurial spirit.

At Bulla, they are straight talking and hardworking. They strive to produce the highest quality products using the freshest ingredients available. They are enemies of the superficial and the pretenders. By using recipes that incorporate real fruit, premium table cream and natural colours and flavours they are championing against imitations.

Originally founded by three families, today descendants of these families play an active role in the shaping and direction of their brand and legacy.

They don’t cut corners or make compromises. With a great deal of care, craftsmanship and passion, they take pride in creating their range of Australian dairy favourites.

As a company they take pride in creating new and exciting products for you, their consumer, but they also appreciate and uphold time honoured traditions. They are still owned and made in country Australia, they set their standards high ensuring they reach them every time to produce quality products for everyone to enjoy. They refuse to cut corners; they don’t accept the good enough.

Pantone 7693

Dedicated to quality in every single drop, Cream is the anchor to the brand, as it’s at the heart of everything they do. It is the basis of their humble beginnings as a creamery, and their success with it has allowed them to expand their range of dairy.

White

Although they acknowledge and appreciate their rich history, they look forward to creating shared traditions of the future without being caught in the past, to win pride of place in your hearts and in the heart of your customers. This wonderful Bulla story resonates with consumers as well as commercial customers, such as chefs and cooks, and their branding and packaging has been transformed to help get the story across. Bulla Dairy Foods made by three Australian families since 1910.

For more information contact CR Foodservice on info@cr.org.au

Partner Feature

Sanitarium: menu planning tips

Lentil Shepherd’s Pie Preparation: 15 minutes Cooking: 60 minutes Serves: 6

We all know that despite the best planning, unexpected challenges can always arise in a foodservice setting. We’ve got some great tips for you below that can help to take some of the stress out of that last minute scramble: ÆÆ When planning meals, look for options where bulk quantities can be easily prepared with little or no extra labour cost. Chilli, spaghetti bolognaise and other sauce recipes often take little extra effort to scale up and can be frozen for later use. As well as on pasta or spaghetti, they make great baked potato and pizza toppings too, giving multiple menu options from one meal base. ÆÆ Keep a good stock of easy to store staples such as frozen vegetables, rice and pasta to help build out meal options with economical fresh produce with little notice. ÆÆ Consider keeping pita bread, rolls and breads in the freezer. They defrost quickly when you needed at short notice. Also pop pita breads can be toasted to make a great sandwich

pocket or pizza base (spread with tomato sauce and other veggie toppings then sprinkle with a bit of cheese). ÆÆ Sauces such as Worcestershire, brown, chilli and soy sauce can add flavour to a bland dish, as well as mixed herbs, chilli, pepper, black pepper, curry powder and spices. These flavourings can bring to life boring dishes at a very low cost, so make sure you are always stocked up.

Nutrient Analysis PER SERVING: 303cal (1136kJ); Protein 13g; Total Fat 6g; Saturated Fat <1g; Carbohydrate 36g; Total Sugars 8g; Fiber 8g; Sodium 84mg; Potassium 1055mg; Calcium 64mg; Iron 2.9mg; Zinc 1.8mg

Ingredients 1kg potatoes, peeled and diced 1 tablespoon oil 1 medium onion, chopped 1 stalk celery, finely chopped 1 large carrot, finely chopped 1 teaspoon curry powder 1 500g jar low-sodium tomatobased pasta sauce 2 x 400g cans brown lentils, drained and rinsed or 3 ½ cups cooked brown lentils 1 cup frozen peas 1 tablespoon almond butter ½ cup soy or rice milk fortified with calcium/B12 Method 1. Preheat oven to 180°. Place potatoes in a large saucepan and cover with hot water. Bring to a boil, then reduce heat and simmer until tender. 2. Heat oil in a medium pot and sauté onion, celery and carrot until soft. 3. Add curry powder and sauté for 1 minute. 4. Add pasta sauce, lentils and peas, and bring to a boil. Reduce heat and simmer for 5 minutes. 5. Drain potatoes, and add almond spread and soy milk. Mash until smooth. 6. Spoon lentil mixture into one large oven-proof dish or 6 onecup small oven-proof dishes. Top with mashed potato. 7. Bake in a moderate oven for 40 minutes.

Partner Feature

Nestle: planning for better health The many and varied health challenges faced by your clients, residents or patrons can make navigating the best way forward with better-foryou food options challenging. Consider these four key areas when next reviewing your menu and you will tick many of the boxes necessary for bringing healthy options to your tables. Make it good fat Fat free doesn’t necessarily go hand in hand with health. What’s more, a modest amount of healthy fats can help keep hearts healthy, taste buds happy and ensure important fat soluble vitamins like A, D, E and K are well absorbed. Best fats are those from plant sources such as avocado, nuts, olives and fatty fish and cooking oils such as olive, canola, sunflower, peanut and corn. Make kilojoules count Whether your target diner is young or just young at heart nutrient density is important Nutrient dense foods aren’t necessarily kilojoule rich, they are defined by their richness in nutrients; vitamins, minerals, fibre, protein and even healthy fats. Foods with more “bang for your buck”. To increase the nutrient density of your menu include more: wholegrain breads and cereals, lean meat, chicken, fish, eggs, reduced and full fat dairy, legumes, nuts and seeds, fruits and vegetables.

Nutrient rich basic staples can be used to fortify foods with lower nutrient densities as in the case of adding legumes to soups or nuts and seeds to a dessert crumble topping. For information on boosting the nutrient density of Nestlé products view A Guide to Food First Principles for Fortifying Culinary Favourites here. Be wise with portions In a world where upsizing has become the norm managing portion size is not just important for your budget. Good portion control combined with nutrient dense foods benefits the weight conscious as well as those managing conditions such as diabetes and heart disease. Surprisingly portion control also makes a difference to those who need to boost their food intake too. Large portions are off putting to many frail elderly diners and can

contribute to inadequate intake and increased plate waste rather than improve it. Focus on flavour Tastes today are more sophisticated and diners are demanding more. Food that’s fresh tasting, with madefrom-scratch qualities, in a variety of options can easily meet this demand. However the healthy tag is not always seen as being synonymous with taste satisfaction. Nestlé Professional research shows that diners will readily eat healthy menu items that are on-trend and taste great. Our most recent NutriPro Magazine focusing on sodium has some great tips on boosting flavour without salt.

For more information contact CR Foodservice on info@cr.org.au

Partner Feature

Mrs Macs: Meal Planning on a budget

Who doesn’t want to slice their foodservice bill by at least 50%? With a little bit of planning and creativity in the kitchen, cutting your foodservice budget in half is not as impossible as it may sound. Meal planning not only takes out the stress in deciding what to cook, but it can also provide you with huge cost savings, simply by arming yourself with a firm shopping list and an open mind on your next trip to the market. Before you place your next foodservice order, there are a few things to keep in mind when sitting down to design your weekly, fortnightly or monthly meal plan: Do a stocktake of your pantry, freezer and fridge It’s always a challenge knowing the exact contents of our fridge at any given time, so checking the Crisper before placing an order will help avoid the purchase of duplicate food items. Know what’s in season Once you’ve figured out what you don’t need to buy, be smart about what you do need. Incorporating seasonal produce into your meal plans will always be cheaper.

Popular recipe websites such as taste.com.au can help you to prepare delicious meals using fruit and vegetables currently in season.

Australians purchased 204,000 tonnes of lamb, taking pride of place on BBQs, as well as in curries, casseroles, roasts and soups around the nation.

Turn Vegetarian

Speaking of lamb, Mrs Mac’s Lamb & Rosemary pie is a family-friendly lunch or dinner option and perfect to incorporate into a meal plan as part of an overall healthy balanced diet. With a shelf life of 18 months, these savoury pastry products are best stored frozen until that inevitable pie craving needs to be satisfied.

If only for a night or two! Incorporating non-meat dishes into your dinners a couple of times a week does not only sustain the environment, but is also great way to put delicious, inexpensive meals on the table. Don’t judge a book by its cover Generic (or ‘home’) brands may not look as appealing from the outside, but they often use ingredients that taste almost identical to the ones contained in its premium equivalent. Once you see past its looks, you’ll be amazed at how much money you can save whilst still enjoying tasty meals. Buy in bulk and save Look out for specials that are also freezer-friendly. Bread, vegetables, herbs, and even coffee, are ideal to store in the fridge or freezer to maintain freshness. Clearly, buying meat in bulk is a popular option. In 2010/2011

Launching in February and March in the lead-up to Anzac Day, 10c from every Lamb & Rosemary pie sold will go to the RSL, as they prepare for the 100th anniversary of Gallipoli. If you love your lamb, you’re not alone. According to statistics, the average weekly serves of lamb purchased in Australia in 2010-2011 was 22 million, with demand increasing steadily year-on-year.

For more information contact info@cr.org.au

Partner Feature

Fonterra: choosing an Italian themed menu Focusing on a particular cuisine style can be a terrific way to revitalise your menu while keeping your clientele satisfied. Certain cuisines have long enjoyed widespread popularity and for that reason are often a surefire success when added to the menu. At Fonterra Foodservice, the home of Perfect Italiano cheese, their focus is on educating the market about the benefits of Italian cuisine – which in addition to being very popular is a cost-effective menu choice. Even if you are working to a tight profit margin and have limited kitchen space, you will find plenty of Italian style meals that are practical to prepare and serve. It is for this reason they have launched the Club Perfect website (www.clubperfect. com.au) featuring extensive recipes, business information, cooking tips and hints, how-to videos and much more. With five Club Perfect Ambassadors – all leading foodservice professionals with successful businesses – providing advice and assistance, Club Perfect is a terrific online resource. You can consult it anytime for advice on making the most of what Italian cuisine has to offer. For example, the Masterclass section examines how to capitalise on an Italian themed menu, looking at the various popular components: Rice and Pasta dishes, richly flavoured with herbs, are a staple of Italian food. Usually served as an entrée or starter, pasta dishes come in a huge variety from everyday staples like spaghetti bolognese through to finer dishes like

pasta alla vongole, a seafood dish featuring clams cooked in tomato and garlic. Meat and Fish dishes include everything from farmhousestyle stews to Florentine bistecca (grilled sirloin) – giving you plenty of options outside of pizza and pasta. “Alla pizzaiola” dishes feature sauteed beef or veal simmered with garlic, tomato and herbs – and you can add some Perfect Italiano Parmesan for a rich, distinctive taste. Fish is typically served grilled or fried, often marinated in lemon juice and olive oil or a tomato and garlic sauce. Vegetables, typically marinated or served with vinaigrette, are much used in Italian cuisine, as are legumes such as borlotti beans, fagioli (haricot beans) and cannelini beans, often served with pasta or herbs in a vinaigrette. Desserts include the famous tiramisu and zabaglione (originating in Florence), cassata (sponge cake), zuppa inglese (an Italian version of trifle) and festive treat

panettone - or make a light Italian style dessert using Perfect Italiano Ricotta. A cheese plate is also a great menu choice, with Italian style cheeses such as Perfect Italiano Mozzarella slices served with herbs or fruit. You can read more in their ‘Capitalising on the Italian themed Menu’ article online at www.clubperfect.com.au click on Masterclass and scroll down to ‘Business’ on the left hand menu. If you’re not a member, you’ll need to sign up to do so – registration is free, takes only a few minutes and gives you access to many other useful articles as well as an extensive archive of terrific recipes from their Club Perfect Ambassadors. It is all part of the Fonterra Foodservice’s ongoing commitment to providing you with useful, practical information and advice to help you do better business. FOODSERVICE Dairy for Today’s Professionals

For more information contact info@cr.org.au.

Partner Feature

Simplot: menu engineering We have all read articles on the importance of food cost, standard recipes, and a range of good kitchen procedures and practices. Here we want to discuss the importance of Stars, Dogs, Puzzles and Plow horses. Menu engineering examines volume of sales for each menu item against the cost price and selling price of each dish to see which menu items have the highest contribution margin. Why you may ask is this important? It is critical to know where the main profit contribution is derived. With this knowledge you can leverage menu items in order increase profit and reduce costs where applicable For this to be successful you need to have up to date costs for each dish. This can easily be achieved thanks to the F4T Costing tool you have access to as a member of the F4T program. You will also need access to complete sales data which would identify how many units of each menu item

you have sold/consumed. Once you have completed the costing of all menu items and determined the selling prices you can download and complete the spreadsheet to determine each dishes contribution margin and popularity. The spreadsheet will map all menu items into the four quadrants according to popularity and contribution margin: Stars: are extremely popular and have a high contribution margin (High, High) Plow horses: are high in popularity but low in contribution margin ( High, Low) Dogs: are low in popularity and low in contribution margin (Low, Low) Puzzles: are generally low in popularity and higher contributions (Low, High) Now for the hard part; developing strategies. Stars treat them like that, ensure you maintain

consistency and ensure they are highly visible on your menu. Train you staff to push them as they are contributing the most to your margin. Plow horses need to be examined to see if there is room to increase prices once you have assessed market prices and food cost. If you are correct with your selling price perhaps attempt to find food cost efficiencies, smaller portion, better prices for raw material. If you get the strategy correct you may find that the plow horse moves to be a star. Puzzles are puzzles as they require a great deal of thought; they have a high contribution margin but have a low popularity. If you are struggling to find the answer go straight to the source - the customer. Enquire why they are not purchasing/consuming the product, is it the wording on the menu, the description, price, menu placement. Dogs are the poor performers - low in sales volume and low in contribution. Do I need to keep them on my menu? Menu Engineering we believe is the critical link, to check that every menu item they prepare is providing them with the best possible contribution to margin whilst maintaining a sensational and popular menu mix.

For more information contact info@cr.org.au

Partner Feature

Karen Abbey: the art of menu planning pattern forms the structure of the menu, indicating what the meals will consist of and when they will be be served. Menus can be of any length but for the aged care population, we recommend at least four weeks as appropriate. The menu is also an essential communication tool and controls all aspects of the foodservice system.

Karen Abbey Foodservice Aged Care Specialist Dietitian (APD) Bachelor of Science, Honours in Human Nutrition, Graduate Diploma in Nutrition and Dietetics, Masters in Health Science Management. Menu planning is one of the most complex tasks for Aged Care homes. It is a central part of foodservices and it is through the meals and foods provided, a home like environment is created. After all, the kitchen and dining room is the centre of any home and it is the food that has a personal association with all residents. What does menu planning mean and why is it important to get it right? Menu planning is the process of taking food and organising it into a menu pattern. The menu

This foodservice system includes: ÆÆ Food to purchase; ÆÆ Kitchen design; ÆÆ Kitchen equipment; ÆÆ Staffing/staff skills; ÆÆ Budget; ÆÆ Quality of meal service; ÆÆ Choice; ÆÆ Nutrition; and ÆÆ Reputation of the home. It is the menu that connects residents and food supply. This means the menu needs to provide familiar foods which residents like to eat and from their country of origin. The menu should be enjoyable and contain food residents can look forward to consuming. There is no value including items on the menu which will not be consumed. The menu is important as aged care homes are often measured simply on the standard of the meals provided.

The menu also has the responsibility to provide nutrition and often in aged care, it is the sole source of nutrition. Older people tend to consume smaller meals, therefore the menu needs to offer snacks throughout the day and provide different food categories over the menu cycle for residents consume a variety of foods. Equally, a wide variety of foods are needed to allow residents enough food choices to make a selection which appeals to them. It is important to remember, many residents are unable to access fridges or leave the home for meals, making the balance of menu planning even more critical. Ensuring there is a choice allows residents to have some control in the food they eat, engage in the types of foods eaten and to feel a part of their home. Many of these considerations are accomplished by ensuring the menu is well balanced, such as reducing the risk of menus becoming dull and repetitive. Menu balance includes: Colour of food combinations - different colours on the plate making the meal visually appealing; Variety – lots of different fruits,

Expert

Karen Abbey: sign up to nutcat.com.au vegetable, meats in different combination; Cooking methods â&#x20AC;&#x201C; having different methods for cooking potatoes; Texture - crunchy, soft, chewy kinds of foods; and Consistency - runny, smooth types of consistency. A strategy for creating a balanced menu is using different cooking techniques, as this reduces the menu not tasting the same and having the same texture and consistency. Flavour is critical so that the menu is tasty and enjoyable, and the presentation and colour balance is another element that must be considered.

Just image eating a piece of apple pie with ice cream. The crunchy pastry, hot apple centre with smooth sweet ice cream to create a melting pot of flavour for your mouth. Yummy! One of the keys to menu planning is having good portion control and standard recipes. Portion control is important so that the plated meals are not overwhelming. If the meal size is too big, this could impact on the resident eating the meal and portion control reduces food costs. Standard recipes ensure that the meals are produced with the same taste and quality.

We at CR are avid supporters of Karen and her work in developing and educating the Aged Care sector in foodservice. We recommend you visit www.nutcat.com.au to find how Karen can help you.

Another important menu aspect is cultural menu planning. This is trying to plan a menu which meets the needs of residents from different countries. Our lives are shaped by the foods we eat and familiar foods bring comfort and food association. This is a challenge when dealing with lots of different nationalities within a home. Often the menu needs to cater for lots of different cuisines. So how do aged care facilities meet these challenges? It is important to understand the food supply and look for ways in which stable foods such as rice, pasta and noodles can be used as part of the menu. Investigate what readymade meals are available from food manufactures. Why is this important to consider? A menu cannot provide for multiple cuisines within a day. Equally important is providing foods for residents which they will eat. Therefore, readymade meals occasionally can support the menu and more importantly provide meals which are similar and familiar to the residents. Another alternative is when you are making up meals like pasta dishes; freeze some extra portions which can be used later to substitute into the menu when choices are

limited. The main objective is for the resident to eat the meal and if there is the need for an Indian curry, pasta dish, Asian meal, this could be a good solution to help a resident with their food intake. Finally the menu is a communication tool and should read like a book. Therefore try and put enough detail on the menu to indicate what is provided for meals across the day, including the fluids served. It is equally important that if the menu changes, residents are informed of the changes to their meals for that day. Obtaining resident feedback, using preference studies and plate wastage are all valuable tools in planning a menu for residents. Menu planning in aged care should be about the resident and what they like to eat. A good foodservice function operates because of a well-planned menu through ensuring residents are satisfied with the foods being provide and enjoy eating meals in their home. For more information contact info@cr.org.au

Partner Feature

CR Foodservice Survey Church Resources is dedicated to the notfor-profit sector and our Members, and one of the many ways we help assist is by producing the CR Foodservice magazine. CR Foodservice is a publication created quarterly, and shares industry must-knows, interesting Foodservice insights, as well as Partner and Member updates.

We would like to hear your thoughts on the CR Foodservice magazine, and ensure that we are providing the information you need. Surveys completed before 14 March will be entered into our draw to win a hamper. To take the survey, please visit: cr.org.au/cr-foodservicesurvey or click here.

The CR Foodservice eNewsletter is brought to you by CR - we are your first resource. For more information about CR visit cr.org.au Telephone 1300 CHURCH (248 724) Email info@cr.org.au

CR would like to thank all our Foodservice Partners

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