CR foodservice spring edition 2014
this edition
ready to serve
Introduction
Contents Partner Features
9
4
10 M&J Chickens:
Unilever: convenience without compromise
6
7
8
Bidvest: convenience calls Heinz: portion control Lion: delicious and nutritious dairy
Nestle: spice mix blends
ready cooked products
11
12
14
Goodman Fielder: have your cake; eat it too! Karen Abbey: ageless nutrition
Mrs Mac’s: quick foodservice options
15 Bulla:
the cream of creams
16 Prime Nutrition:
17
18
nutritional needs Mondelēz: dairy and spreads DON KRC: 6 hours of prep
19 New Supplier:
Groenz
20 Introducing:
Kimberly-Clark Professional
Introduction
Introduction In today’s commercial kitchen environment, working conditions are more demanding than ever.
The high pressure environment of a kitchen to deliver quality meals for our customers’ with varying dietary needs, within specified budget spend, conflicts with the time required to train staff, ultimately resulting in an increased move towards deskilling. Opinions about Ready to Serve foods, or convenience foods as they are also known, seem to be divided, but three major groups stand out: there are the ones that reject convenience foods in principle, typically by tradition or due to other personal beliefs, the ones that embrace the novelty 100%, believing that convenience foods are the future, and the compromisers, who believe that certain foods are still best made from scratch, but partly use convenience foods because of the speed and consistency benefits they provide.
Iain Birrell
Classical cuisine knowledge and skills are being challenged on a daily basis, and preparing food from scratch is more and more often considered counterproductive and impractical, and traded for the use of convenience foods.
The benefits from using convenience foods include: ÆÆ Convenient and hassle free (most preparation has been done for you) ÆÆ Cost effective (save on time & labour costs) ÆÆ Addresses deskilling in the kitchen ÆÆ Decrease in OHS issues (elimination of labour intensive work such as slicing & dicing) ÆÆ Versatile and wide range of products available with unlimited applications
This is why it is crucial for organisations to be proactive in implementing effective business strategies, in order to create a more cost-effective working environment.
Organisations can certainly begin creating a more effective, efficient and profitable kitchen by utilising the solutions offered by our supply partners, and we have some excellent articles from them in this Spring edition.
We would also like to welcome a new supply partner, Groenz - a leading manufacturer of condiments for both New Zealand and Australia, to the Church Resources family. You will find more information on Groenz on page 19, or alternatively visit our website www.cr.org.au/foodservice
Thank you for reading our magazine and thank you for supporting Church Resources.
Best wishes,
Iain Birrell Foodservice Manager
Contact CR on info@cr.org.au for unbiased analysis of your current foodservice agreements and implementation recommendations.
Partner Feature
Unilever: convenience without compromise To keep up, many modern chefs now accept the role that more professional ingredients can play in their kitchens. For many it’s about the need to save time; beginning the preparation of a dish one or two steps further along the cooking process. Chefs are choosing professional ingredients that vary in their level of convenience from partially to completely ready-to-use and are making their choices based on immediate need.
Quite simply, a convenience stock can perform better, with more consistent results and with none of the associated health and safety issues. Of course, professional ingredients are no substitute for talent or training. Kitchen staff need to be as skilled to handle professional ingredients as they do raw ingredients.
Culinary teams are committed to demonstrating how professional ingredients and ‘modern scratch’ cooking can help kitchens work more efficiently. Culinary teams are continually looking forward to demonstrating new ways to prepare some classic dishes.
But, with the time saved, their skills and creativity can be developed further.
But for many chefs, opting for more convenience is just as much about quality and consistency as it is about saving time. For example, many agree that a stock is best made from scratch but sometimes the bones used can have less meat or be of poor quality and that’s when the finished stock suffers.
Classic Method
Modern Scratch
Benefits
Stock
Ordering, stocking, cleaning the bones, roasting or blanching cleaning and cutting vegetables, cooking, straining, reducing.
High quality stock base created in a few minutes.
Consistent quality, less resource and skill, reduced issues with health and safety.
Herbs
Source seasonally, wash/peel and chop as required using fresh or dry and allow time for flavour release.
Herbs and spices in paste format.
Consistent quality whatever the season, can be used instantly during any stage of cooking.
Roux
Simmer butter, add flour, and constantly mix to avoid lumping and burning.
Roux base granules.
Use as required, no lumping, less skill required.
Demi Glace
Ordering, stocking, cleaning the bones, roasting, cleaning and cutting vegetables, cooking simmering, degreasing, straining, reducing.
Quality Demi glace available in many formats and ready in a few minutes.
Less monitoring, constant flavour, consistency and colour.
4
Partner Feature
Unilever: convenience without compromise Simple, smart preparation can reduce stress, time and costs. ÆÆ Economies of Scale An effective work schedule for each week will calculate the optimum production batches. It will also take into account shelf life and quality. ÆÆ “Must Have” Dishes Don’t waste time and skill creating menu essentials that may not be fully appreciated by guests. Convenience products can help to create these dishes consistently. ÆÆ Mise en Place Season the dishes during the mise en place. This reduces the pressure on staff when the dishes are served, making it possible to serve the same number of guests with a smaller team. ÆÆ Cleaning Up Who cleans what, and how often? Clearly indicate which cleaning jobs should be carried out by which team member.
ÆÆ Flexible Staffing Help the team to be flexible by making sure each can work at every station. ÆÆ Time and Motion Allow the team to calculate the number of steps they make and see if improvements to the kitchen layout can be made. ÆÆ Second Opinions Consider bringing in an independent consultant or chef to observe your kitchen at work. They can analyse your ways of working and help come up with some fresh thinking. ÆÆ Ask for Ideas Create an ideas box and ask the team for ideas relating to efficiency.
For more information, contact CR Foodservice at info@cr.org.au
5
Partner Feature
Bidvest: convenience calls As lifestyles become busier with consumers demanding convenience at every opportunity, it is no surprise that every industry is looking to make things easier to do and faster to access. The catering industry is no different, and over the past decade there has been a significant increase in the supply of products that present convenience in preparation and consumption. “Convenience” gets a rough rap. Negative connotations are often conjured up that make people think convenience is bad or lacks quality. The individuals suggesting this are usually the same people carrying a mobile phone (all of us), laptop computer (most of us) drinking a liquid breakfast as they run out the door in a crinkle free shirt generated by a sewing machine – that’s right, hand stitching is out!
So when it comes to food preparation and consumption, convenience innovation is a must. It drives consistency, quality and an end product which will bring benefits to all involved in the process. Ready to serve products have become more important in the aged care industry due to the rapid rise in admissions. With time extremely precious, and labour under continual pressure to provide for the growing numbers, kitchens need to look at alternative solutions that could potentially reduce prep time, wastage and ultimately, costs.
To ensure that innovative products are made available to the aged care sector, Bidvest Australia has aligned itself with the leading suppliers in foodservice, and deals only with HACCP accredited businesses. As the leading distributor in the foodservice industry, Bidvest Australia offers an extensive range of products suitable for the aged care sector.
For more information, contact CR Foodservice at info@cr.org.au
Partner Feature
Heinz: portion control In recent years there has been an increase in the amount of pre-prepared food used by many residential aged care facilities that are looking for ways to simplify their catering model.
There are many ways that preprepared food can add value to residential facilities, such as assisting in building dietary intake by offering snacks and mini meals outside of designated meal times.
A high prevalence of malnutrition in older residents can be due to factors that affect dietary intake as one ages and the fact that their sense of taste and smell alters. Mini meals and snacks offer the opportunity to improve dietary intakes of those with a poor appetite.
However it can be difficult to find light meal and snack options for residents that are both flavoursome and nutritious.
Individual single serve soups can be used to help deliver variety within your facility, while still containing enough protein and low levels of sodium per serving.
For more information, contact CR Foodservice at info@cr.org.au
7
Partner Feature
Lion: delicious and nutritious dairy Dairy foods like yoghurt are a source of many essential nutrients, such as calcium, protein and zinc, which are important for good health and well-being. It is important to enjoy dairy foods daily as part of a healthy diet and active lifestyle. As a source of calcium, dairy foods provide Australians with approximately 60% of their daily calcium needs. Calcium is especially important to help maintain strong bones and teeth for older adults. On average, adults need three serves of dairy each day, while women over 51 require four serves of dairy each day. A 200g tub of yoghurt is considered one serve of dairy. Protein is another important nutrient as people age. Muscle loss and muscle wasting related to ageing can be common for older adults, which can impact on mobility and independence. Adequate protein intake, along with exercise, can help reduce this risk.
Natural yoghurt has no added sugar, so can be easily incorporated into recipes. Fruit and other flavoured yoghurts make ideal snack options and can also be easily included into recipes.
Here are some ideas to incorporate yoghurt into the menu
Yoghurt is a tasty and nutritious dairy food, and can be particularly useful for those who have lost weight, or have a reduced appetite.
ÆÆ Make cereal extra tasty and nutritious with a dollop of yoghurt
For older adults, nutrient dense diets are important, with plenty of protein, and essential nutrients like calcium.
ÆÆ Bircher Muesli can be made with either natural or fruit flavoured yoghurt
Yoghurt is one of the most versatile dairy foods, and can be part of any breakfast, lunch or dinner.
ÆÆ Give smoothies a nutritional boost by adding natural or fruit flavoured yoghurt
8
ÆÆ Use natural yoghurt in recipes as part of a marinade, dressing, dips, baked goods or desserts ÆÆ Natural yoghurt can also be a substitute for sour cream in most recipes ÆÆ Single serve packs of yoghurt are ideal for mid-meal snacks and supper
For more information, contact CR Foodservice at info@cr.org.au
Partner Feature
Nestle: spice mix blends
Australians love a broad variety of world cuisines, however creating authentic dishes without the experts in the kitchen is often challenging. With the help of premade recipe mixes, making delicious Asian dishes has got a whole lot easier.
Simple to prepare, dry spice mix blends are perfect for the busy chef looking for inspiring menu solutions. Available in three great flavours – Butter Chicken, Thai Green Curry and Satay – the Mixes come in a 1.8kg resealable pack for easy storage and precise cost control.
For more information, contact CR Foodservice at info@cr.org.au
With a range of spice mix blends, made from chef inspired, authentic recipes. It is now simpler than ever to deliver a menu of popular, contemporary and delicious Asian dishes. From classic Butter Chicken to Thai Fish Cakes or even Satay Chicken pies can be created without compromising on taste or quality! As the costs of labour, ingredients and other overheads continue to increase, you can reduce prep time and save money by using convenient and authentic flavour solutions.
9
Partner Feature
M&J Chickens: ready cooked products The value of time in the foodservice industry becomes even more evident and increasingly important when the economy takes a down turn. Businesses are often forced to re-evaluate their suppliers, number of employees, prices and other operational factors. The one thing you can’t afford to do is compromise on the quality of your products. The general expectation that diners of food services have is fast service and good quality. What this means is that even though the foodservice industry is becoming increasingly cost competitive, the consumers’ expectation for quality food remains. You can streamline your kitchen and cut down on staff, however you must ensure that the quality of food being served meets or exceeds consumers’ expectations. One strategy used to save time is to think about the steps it takes to get your food to your diners. By reducing your preparation time, you can increase the number of satisfied diners by using this same time to take more orders. Prepare more food in less time, will immediately decrease your costs and hence increase your profits. Ready cooked products can be used to make a wide variety of fast food and catering meals, such as grilled chicken burgers, pizza, wraps, salads, and meals with noodles, rice or chips.
10
Without compromising on quality or taste, diners will appreciate the speed of service you will be able to provide. The key to meeting the challenge of reducing valuable preparation time in the kitchen, without compromising on quality, is to evaluate your operational activities and ensure you are utilising the time of your staff effectively.
The impact of ready to serve catering solutions can be surprising and very rewarding – if you take the initiative to try the ready cooked products now available to the food services industry.
For more information, contact CR Foodservice at info@cr.org.au
Partner Feature
Goodman Fielder: have your cake; eat it too! Having your cake, pudding, donut… and eating it too.
Cake and pudding mixes allow busy foodservice operators to free-up valuable time and skill resources for use in other parts of the catering process.
Convenience By adding a few simple ingredients it’s possible to bake, not just a range of cake flavours, but also cakes of different sizes. For example, cupcakes can make ideal snacks, slab cakes can be portioned and plated, classic “occasion” cakes for birthdays, anniversaries and more.
A great base Possibilities may be limited only by your imagination. Adding signature flavours, cream centres and icings to your creation makes it a unique offering.
Reliability Using pudding and cake premixes means that you can control costs and you can make products with the same consistency batch after batch every time.
For more information, contact CR Foodservice at info@cr.org.au
11
Expert
Karen Abbey: ageless nutrition Nutrition means something different to everyone. But the one thing that all people need is good nutrition - and ‘good nutrition’ varies throughout our life. Nutrition needs from when people are younger, to what is required when people are older will vary; in the amounts of food we need and the quality of nutrition we consume.
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.
12
With the increased ageing population, more people are staying in the community and those entering aged care homes can be frailer and often in need of more intensive care. Everyone has to eat a wide variety of foods and eat regularly throughout the day. Some people rely upon carers, volunteers and staff to help them to prepare meals or be assisted to consume them.
Organisations, dietitians and support workers need to be providing services in the community, and residential care homes need to develop menus which are suitable for meeting nutritional goals. There are many stages of how we interact with our food supply but the most important aspect is that we all must eat a certain amount of food per day; ensuring that essential needs of our bodies are met. Over a period of time poor quality food intake leads to poor nutritional outcomes. Poor food intake can be caused due to social isolation, poor access to food, inability to prepare meals, lack of feeding assistance, poor nutritional assessment of what an elderly person requires, and a lack of developing the appropriate food and menu strategies.
Expert
Karen Abbey: sign up to nutcat.com.au When people start to lose weight due to poor food intake in the community or in an aged care home, nutrition strategies through careful menu planning should be undertaken to reduce further deterioration. Research has shown that the social environment is more conducive to eating and therefore leads to a higher food intake. There are times when people like to have a meal by themselves, but social contact makes people feel wanted, engaged and connected. Community meal services should also focusing on companionship, and residents in aged care homes should be encouraged to come into the dining room for meals. Ageless nutrition is the need to eat well throughout our lives, and helping those that have a reduced capacity or are unable to so for themselves. Foodservices play an important role in the lives of those living in the community, and those in residential care. Ensuring a safe, wide variety of foods, prepared and presented to enhance the appetite; served in a caring home environment is essential.
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 nutcat.com.au to find out how Karen can help you.
For more information, contact CR Foodservice at info@cr.org.au
13
Partner Feature
Mrs Mac’s is a Family Bakery. We have built a reputation for top quality products and service. We are a great innovator in the pie industry and a protector of the way a true pie should be made.
Mrs Mac’s: quick foodservice options So remember if it’s not a Mrs Mac’s, take it back.
Once upon a time, social gatherings and cocktail parties took a lot of planning and preparation with specific attention to every last detail. The guests would marvel the delectable tasty treats offered, that were home-made with a hint of love. Each year we are starting to work harder and faster than ever before, trying to accomplish more during each day. As a result, many of us simply do not have the time to create delicious bite sized treats from scratch which, in turn can affect the regularity of social events held. It is important that we socialise regularly with others and detach from our busy lifestyle.
We therefore need quick foodservice options made with premium products that have a tasty, home-made component. Mrs Mac’s offers solutions that are delicious and able to be prepared quickly and easily. These products are perfect for little appetites, as an anytime snack or as part of a cocktail platter. With a flavour to suit everyone, you can’t go wrong with the Mrs Mac’s Tartz range. We love them and we know you will too. So remember if it’s not a Mrs Mac’s, take it back.
The Mrs Mac’s Tartz range offers a foodservice selection of lavish pastries to suit a variety of tastes and menu’s including: ÆÆ Mini Quiche Florentine – a creamy ricotta cheese and spinach tart. ÆÆ Mini Quiche Lorraine – a creamy egg and bacon tart loaded with cheese with a hint of cracked black pepper. ÆÆ Creamy Chicken and Vegetable Tart – chunks of chicken and vegetables in a tasty creamy sauce. ÆÆ Beef and Beef & Pepper Party Pies tender minced beef and tasty gravy; and ÆÆ Traditional Party Sausage Rolls – premium Australian beef and homestyle seasonings wrapped in crispy puff pastry.
For more information, contact CR Foodservice at info@cr.org.au
14
Partner Feature
Bulla: the cream of creams Rich and indulgent by tradition and reputation, fresh cream gives a quality to recipes like no other product. Adding richness to soups, dressings, sauces and cakes or ‘on the side’ it finishes off delicious desserts and is the essence of a great Devonshire tea. The production of cream varies between the different types, but essentially it involves separating fat from milk.
Thickened Cream is wonderfully smooth in texture and a rich dairy taste, it is easy to whip and can retain its whipped state longer than that of light whipping cream. It’s ideal in cake fillings, mousses, ice creams and cheesecakes.
Light Cream is a perfect alternative for those that love cream but lead a healthier lifestyle; light cream can have 48% less fat than standard thickened cream.
Pure Cream has a silky smooth texture perfect for pouring or spooning into a diverse range of dishes, it is versatile enough to use as a primary ingredient or as a delicious accompaniment to rich desserts. Cooking Cream withstands high heat and can be mixed with acidic or alcohol based ingredients without curdling. Specifically created with chefs for trouble free cooking, it’s a delicious addition to any main meal or dessert.
Diners recognise dairy products as having both its good and bad sides in the context of health, but moderation, portion control and low fat options help alleviate guilt.
Extra Thick Cream is deliciously thick and creamy, and delivers a perfect dollop every time, with absolutely no whipping required. A great partner to a fresh berry assortment or Devonshire tea.
For more information, contact CR Foodservice at info@cr.org.au
15
Partner Feature
Prime Nutrition: nutritional needs For most of us, meeting daily nutritional needs is relatively simple. But the opposite is often the case for the elderly. Foodservice practitioners in the aged care sector face a constant battle meeting the nutritional needs of frail, elderly and often depressed nursing home residents, many with multiple existing health issues. Residents are often unable or just unwilling to eat enough food to meet their daily nutritional requirements. For the elderly in long term care, the focus is on helping them consume enough nutrients to maintain weight and optimal nutritional health. However, elderly nursing home residents are often confronted with increased barriers which lead to involuntary weight loss and serious health consequences. Serving a healthy, balanced meal to a resident is the easy part; the hard part is getting them to eat enough of that meal to meet nutritional minimums. Many simply don’t. The supplement market has an array of pre-packed products on offer, designed to help address these nutritional issues. While these are a valid option, aged care sites are encouraged to obtain the greatest amount of nutrients from the foods they eat and there is a growing willingness for others to move to more fortification of normal foods for frail and nutritionally compromised persons in this sector.
16
It’s about keeping it simple; greater success comes from offering residents their favourite foods including: blueberry muffins, zucchini, traditional porridge, pannacotta desserts or a simple real fruit sorbet, than offering a pre-packaged, artificially sweetened, commercial product. Fortifying foods already made at the facility not only makes sense, but it’s easy to serve and convenient. The food doesn’t look manipulated; it looks and tastes normal, which makes the resident feel that they are normal and not being offered something ‘different’. This has a positive impact on restoring interest in eating, resulting in better nutritional outcomes. Over the years of practice in aged care coupled with chef knowledge and experience with food, nutritionalists have experimented with different ways to fortify foods using various compounds including; skim milk powders, creams, glucose polymers, oils, eggs, and various nutritional supplements.
While most of these practices increase the calorie content of a food, they often alter the way the food looks and tastes. Concentrating on increasing the protein content of a food as opposed to increasing the fat or sugar content, has more far reaching benefits in improving nutritional status and appetite. Whey protein concentrate has been shown to be more beneficial than other commonly available protein sources due to its quick uptake and bioavailability providing the body with a better source of nutrients and branched chain amino acids. Whey protein concentrate is the key ingredient in one of the newer food supplements. Called Enprocal, it is flavour neutral, made in Australia and an effective food and beverage fortifier. In addition to a protein level of 43%, it has an array of key vitamins and minerals that provide a valid and very effective option in the fight against frailty.
For more information, contact CR Foodservice at info@cr.org.au
Partner Feature
Mondelēz: dairy and spreads Mondelēz International was previously known as Kraft Foods. The name means making today delicious. Mondelēz Foodservice offers leading food brands, with products designed for the industry. Mondelēz understands foodservice operators need products delivering consistent and reliable quality. The Mondelēz Foodservice range provides products you can trust to work with every day. In Australia and New Zealand, Mondelēz is the category leader in spreads, chocolate and confectionery, and home to some of the most loved products such as Vegemite and Philadelphia Cream Cheese.
Mondelēz is a company enriched with tradition, including more than 100 years of Australian production. Mondelēz caters across many categories including Dairy, Spreads and Grocery products. Within the dairy products Mondelēz offers health conscious catering solutions. Mondelēz’s spread products offers both portion control and bulk formats encompassing high protein nut spreads as well as Vegemite.
Dressings and mayonnaises from Mondelēz offer a quality range in a variety of flavours giving you unlimited menu options.
All Mondelēz products inspire you to be more adventurous with your food, making fresh food more pleasurable and fun, and creating more colourful menu variations to excite and delight.
For more information, contact CR Foodservice at info@cr.org.au
17
Partner Feature
DON KRC: 6 hours of prep Introducing authentic six hour, slow cooked pulled pork and pulled beef by DON.
Pulled pork slider, pickled slow, adobo tomato ketchup, brioche buns
Ready to customise with your own sauces and seasonings, it’s your ticket to fast and hearty comfort dishes – all within minutes, not hours!
INGREDIENTS
Why choose DON Pulled Pork and Beef? ÆÆ Slow cooked for 6 hours until tender ÆÆ Naturally hardwood smoked ÆÆ Gently seasoned and ready to customise with your own flavours and sauce recipes ÆÆ Convenient 1kg packs for easy stock management ÆÆ Gluten free Feed a crowd with these sliders in adobo tomato ketchup. Serves: 10 / Preparation time: 10 minutes Total cooking time: 30 minutes
Pulled Pork – 1kg DON Pulled Pork 200ml good quality ketchup 1 can chipotle in adobo sauce 200ml chicken stock 2 stems fresh oregano, leaves picked 50g light muscovado sugar 40ml cider vinegar ½ tsp salt Slaw – 1 sugar loaf cabbage, cored and finely sliced ½ tsp salt 1 large carrot, peeled and finely shredded 120ml good quality mayonnaise
To serve – 10 brioche slider buns 100g butter, softened
METHOD 1. In a medium sized heavy based pot bring ketchup, chipotle in adobo, chicken stock, oregano, sugar, vinegar and salt to a boil then turn heat down to a simmer and reduce for 20-25 minutes. Adjust seasoning to taste. 2. Add DON Pulled Pork to pot and fold into sauce, simmer for an additional 5 minutes. 3. In a stainless steel bowl toss cabbage with salt and set aside. 4. Halve brioche buns and butter liberally. 5. Combine carrot, cabbage and dress with mayonnaise.
To Assemble Grill brioche buns on a char grill or griddle. Place pulled pork in adobo on base of bun and top with slaw and brioche bun lid to serve.
For more information, contact CR Foodservice at info@cr.org.au
18
Partner Feature
New Supplier: Groenz Groenz Ltd is a leading manufacturer of condiments for both New Zealand and Australia. Providing three main brands, French Maid, Kiwi Style and In House Systems.
Groenz offer a large selection of condiments ranging from Mustard’s to Hollandaise sauce in an array of pack sizes.
Flexibility has been a foundation stone in the Groenz value set, enabling it to support small and large food manufacturers as well as produce its own branded lines for the foodservice industry.
Driven by a belief in creating truly authentic flavours, Groenz has maintained a reputation in the business for being able to invent and create great tasting products for a wide portfolio of brand and customers across QSR and customers’ house brands as well as its own French Maid, Kiwi Style and InHouse Systems ranges.
With a multi-packaging capability for packing sauces, condiments and powders Groenz can finish its products in a number of pack forms and sizes to suit a comprehensive range of dry and wet food presentations.
Groenz pride themselves on producing good product “true to taste”.
Its R&D department continues to explore new pack solutions for the food service and associated trades.
Investment in the latest cooking and food processing technology enables Groenz to continue to develop new sauces and condiments.
Groenz products target foodservice customers and appeals to the very discerning in terms of both taste and authenticity.
The products launched under the ‘French Maid’ brand are true to the continental origins of the brand, all French Maid products must pass ‘European influenced’ taste tests and receive our Chef’s Council endorsement before they can come under this wellestablished banner.
In February 2013 US-based food processor and distributor Golden State Foods became a majority owner of Groenz Group Limited.
Golden State Foods is the biggest US supplier of ingredients to fast-food giant McDonald’s and also processes and distributes condiments, meat, produce and bakery items for other global fast food companies. It is a “value-driven company” that believes “in God and the dignity of all people”.
For more information, contact CR Foodservice at info@cr.org.au
19
Partner Feature
Introducing Kimberly-Clark Professional
Kimberly-Clark Professional works with health care facilities to identify unique solutions to help create healthier, safer and more productive workplaces. They use insights for creating more hygienic, appealing work environments by improving operational efficiencies and minimising costs. They also work collaboratively with our customers with strategies to help raise the standards of their facilities and enhance the user experience. Good food hygiene is vital in any food environment and Kimberly-Clark Professional recognised this need; developing the Aquarius dispenser range with this in mind. The new dispenser range represents a major evolution in design and functionality for Kimberly-Clark Professional dispensing systems.
20
The range offers a wide variety of customer benefits including: ÆÆ Certified for use in food handling facilities by HACCP Australia; ÆÆ A patented overfill device for folded tissue products which improves overall dispensing and cost in use; ÆÆ A full cover design with hidden lock which offers a unique solution to avoid dirt traps, improving overall hygiene and making each system exceptionally easy to clean; ÆÆ Other features include a beautiful compact design, with a unique lens shaped window to view product and check for refills.
Kimberly-Clark Professional prides itself in caring for the environment and this is evident with the sourcing of 100% of the wood fibres for the towel products from FSC certified and controlled FSC wood sources.
When designing the Aquarius dispenser range, the same approach was taken and now use less plastic to make the dispensers, saving precious resources.
Renowned Kimberly-Clark Professional brands including Kleenex, Scott, Wypall, Kimtech and Kleenguard provide essentials to hospitals and Aged Care facilities.
Partner Feature
Kimberly-Clark Professional We offer our Members the complete Kimberly-Clark range through OfficeMax and you can now benefit from our partnership with OfficeMax of improved delivery, sustainable best pricing and a genuine commitment to the not-for-profit sector.
OfficeMax Australia Ltd is one of Australia’s leading workplace solutions companies, and has more than 40 years experience in delivering complete solutions for businesses, education, government and not-for-profit organisations.
OfficeMax is a trusted Preferred Partner of Church Resources and our CR Members.
It’s through a partnership that has been developed for over 10 years, sharing a joint purpose to support the notfor-profit sector and a genuine commitment of sustainable best pricing across the entire product range, that ensures OfficeMax offers our Members maximum value.
The role of CR is to extend these status benefits to all CR Members such as the CR Discount is available to all CR Members.
Our OfficeMax partnership highlights the success of aggregated procurement.
CR offers Kimberly-Clark through OfficeMax, improving your supply chain by accessing the complete cleaning, sanitisation and supplies solution, along with your office products, in one convenient and efficient delivery.
Church Resources is one of OfficeMax’s largest customers through the collective spend of all CR Members, including small parishes and large Aged Care homes.
Email info@cr.org.au or call 1300 248 724 to find out more about how this partnership improves your supply chain.
It is our large customer status that gives us the ability to command a CR discount, preferential service and escalation support to the top.
21
CR would like to thank all our Foodservice Partners
The Tabletop Professionals
FOODSERVICES Dairy for Today’s Professionals we create the hard to make!
22
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