Fine Food Australia and Commercial Drinks Newspaper 2017 - Bar Version by Fine Food Expo

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Sydney is raising the bar

Top bar trends you need to know about

Five minutes with Mikey Enright

Products to look out for

RAISE

The Bar Have a thirst for fresh ideas? Sip on the latest trends, be inspired and check out who’s doing what in Sydney’s bar scene. Brought to you by Australia’s new on-premise liquor industry event, Commercial Drinks.

Co-located with

11–14 SEPTEMBER 2017

INTERNATIONAL CONVENTION CENTRE SYDNEY EXHIBITION CENTRE, DARLING HARBOUR finefoodaustralia.com.au

CONTENTS

Commercial Drinks Co-located with Fine Food Australia

SYDNEY IS RAISING THE BAR

Australia’s finest event for the foodservice and hospitality industry, Fine Food Australia, returns to Sydney for its 33rd edition, and for the first time ever, will feature the new event for bars and venues, Commercial Drinks!

Sydney’s bar scene is thriving, evolving each day with wonderful new businesses with unique ideas popping up throughout the city and its suburbs.

This September Fine Food Australia brings together 1,000 brands showcasing food, alcohol and equipment, and will take both exhibition levels at the brand new International Convention Centre Exhibition Building in Darling Harbour.

TOP BAR TRENDS YOU NEED TO KNOW ABOUT

Over 20,000 trade visitors are expected to descend on the new venue for this year’s show, each looking for new ideas, unique products to help set their menus and drinks lists apart, and inspiration that will drive business forward.

Sydneysiders are known for their love of great food and drink. We take a look at the city’s constantly evolving bar scene, which is becoming more and more innovative.

Fine Food Australia’s new event, Commercial Drinks is dedicated to bars, clubs, venues and foodservice businesses that serve alcohol on premise At Commercial Drinks over 60 alcohol brands will showcase premium products, from boutique wines to craft beers and artisan spirits. The Winterhalter Speakeasy Stage is a rich programme of free educational sessions, tastings and panel discussions – all designed to help small bars to gain inspiration and improve the way they do business.

FIVE MINUTES WITH MIKEY ENRIGHT We talk to the founder The Barber Shop in Sydney about his innovative hybrid business that combines a traditional barbershop with a cocktail bar.

There are four whole days to browse all that this year’s Fine Food Australia and Commercial Drinks have to offer – don’t miss this year’s massive event!

PRODUCTS TO LOOK OUT FOR

EVENT DETAILS INTERNATIONAL CONVENTION CENTRE SYDNEY, EXHIBITION CENTRE

From craft beer and artisan spirits to boutique wines and efficient bar equipment, Commercial Drinks Fine Food Australia have everything a bar professional needs!

14 DARLING DRIVE, DARLING HARBOUR See page 10 for how to get there

FREE ENTRY AT FINEFOODAUSTRALIA.COM.AU/SHAKE ENTER PROMO CODE: SHAKE

PLUS... 05 Digital Disruption

07 Small Space, Big Results

06 Fare Play

11 #NOMNOMNOM

11-14 September 2017 • ICC Sydney, Darling Harbour

Sydney is

raising the bar Image courtesy of Archie Rose Bar

Sydney’s bar scene is thriving, evolving each day with wonderful new businesses with unique ideas popping up throughout the city and suburbs. Sydney-siders are demanding higher quality for their buck, with recent studies suggesting that they are drinking less, but prepared to pay more for their drinks. Sydney’s bars are responding by injecting innovative ideas into the experiences they offer, and amazing new ways to enjoy a tipple. From the emerging small bar scene that offers drinking gems hidden in laneway nooks to the huge sprawling premises designed for all-night stays, Sydney’s bar scene is recognized around the world and even its highly controversial city lock out laws haven’t dampened the spirits of a town that likes to imbibe. On any given night, you’ll find packed bars and pubs around greater Sydney – and it’s a bar scene that covers a wide

range of bases. From themed experiences such as the newly opened Mjølner which promises a Viking-like experience, to specialty wine venues, or entire bars dedicated to particular spirits (think gin, whisky, and even absinthe) if you’re looking for a drink in Sydney you’d be hard pressed to find a bar you didn’t like. It’s the dedication to the experience of drinking out that has seen Sydneysiders visiting their favourite drinking holes more often, and the lines between bar and restaurant becoming increasingly blurred. Quality favourites remain, such as Darlinghurst’s Eau de Vie where cocktails are crafted with distinction, or the aheadof-its-time Shady Pines Saloon which takes guests (through sound proof double doors) to an experience that has them

coming back in droves since it opened five years ago. Sydney is also standing on the edge of some incredibly exciting openings. Sneaky Possum, the Chippendale bar (also a restaurant and event space) has many locals excited, while the Paddo Inn Bar and Grill was reinvigorated to offer seasonal cocktails and vintage wines, as well as entirely new winemakers being added onto the menu. Indeed, these past few years have seen Sydney prove that anything is possible in the world of hospitality; through the merging of dining and drinking businesses, or simply quirky new ideas done in style. In September 2017 Fine Food Australia will, for the first time, host a brand new event: Commercial Drinks. The industry-only event is dedicated to businesses that serve alcohol on-premise. With over 60 premium beer, wine and spirits brands on display, and a stage with

finefoodaustralia.com.au

free talks and tasting sessions, bar owners, mixologists and bartenders alike are sure to be delighted! The coming pages are an insight into current trends plus a preview of what’s to come at the event, being held at the new International Convention Centre in Darling Harbour. Read on to find out the top trends bars are taking advantage of; how you can navigate the world of digital to market your business; understanding how to make the most of small spaces, and to get a first peek at some of the products you’ll be able to find at the 2017 show. Enjoy the read and see you at Fine Food Australia and Commercial Drinks 2017 in September!

If there’s one thing Sydneysiders are known for, it’s their love for great food and drink and Sydney’s small bar scene is thriving. Consumers are demanding higher quality and more unique drinking experiences and bar owners are raising the stakes, not just when it comes to the quality of their drinks, but also the food that gets served with them. Here we look at some of the key trends affecting the bar industry.

Top Bar Trends

you need to know about

SINGLE-MINDEDNESS The last few years have seen very specific trends emerge, based solely around particular drinks. The city’s The Baxter Inn quickly established a cult following thanks to its whisky focus – and its incredibly cool surrounds didn’t hurt either. Surry Hills’ Absinthesalon is another great example, and a recently opened Espresso Martini bar has truly brought the espresso martini craze home to roost.

EXCEPTIONAL EXPECTATIONS

BLURRED LINES

Although many Australians count drinking as a pastime, studies show that Aussies are actually drinking less these days. Instead of quantity, the focus has shifted firmly to quality as patrons consume less alcohol but spend more while they do so. In Sydney, this is evident not only through the emergence of establishments that specialise in particular spirits, but also in the wine and cocktail lists featuring in new venues around town.

Bars are no longer focusing on just being a watering hole, but are also raising the bar in terms of the quality of their food menus. The increased focus on quality food by traditional drinking establishments is a welcome one, and many venues are now merging the two by offering a separate bar. Restaurant of the year, Restaurant Hubert in the city, sees as many after work drinkers flock to the establishment as diners looking for a great meal.

UNIQUE THEMING

GETTING CRAFTY

The recent trend towards quirky theming is taking things to the next level in Sydney. Stopping for a beverage is now an experience in itself and can transport punters to a different place or time. A few of our favourites include Holey Moley’s mini golf and cocktails, the Viking Whisky Bar, which also boasts a whole animal rotisserie, and the delightful Lobo Plantation - a modern day take on the tiki bar.

Small batch production is where it’s at – from spirits to beers - and as a result, distilleries and breweries are becoming drinking destinations in their own right. As consumers increasingly move towards wanting to know where the products they consume come from, being able to witness the production of beverages in action ticks that box in the biggest way.

11-14 September 2017 • ICC Sydney, Darling Harbour

Digital

Disruption Is the digital revolution turning customers into device warriors and disrupting dining or is it revolutionising the way the hospitality industry works? Instead of phones just taking diners’ attention away from enjoying a night out, they are now providing the tools for quicker, faster and more convenient service. It’s a digital revolution that’s changing the way small and big operators in the food and beverage industry do business, in a good way. By eliminating time wastage, streamlining service and improving customer experience, digital apps and platforms are boosting the bottom line, increasing customer satisfaction levels along with their ability and interest in consuming more. Phil Tran, CEO of Tayble—an ondemand ordering app for hospitality venues with direct POS integration— says their platform is not only solving a problem but offering a new dining experience as well. “With Tayble, customers walk into a place and straight away can secure their table,” says Phil. “They sit down in comfort and pull out their phone to order and pay online. Their phone tells them when the order is ready, so there’s no ugly buzzer sitting on the table and no buzzer expenses for the venue. “Tayble allows restaurants, bars and clubs to enhance their dining experience by eliminating wait time. It’s especially good for a customer

who wants to order rounds of drinks at a busy bar. Instead of standing in a queue at the bar, it’s all done and paid for from their table.”

If your problem is more about getting your food to your customers, food delivery service DriveYello provides a nifty solution.

When it comes to getting your bar shelves filled with the latest beverages or just keeping regular favourites well stocked, eBev—a digital liquor distribution platform—has the answers.

DriveYello CEO Steve Fanale says his system is revolutionising how food is being delivered right across the industry.

General Manager Cassandra MacDonald says the company—which does business completely online— drives efficiencies for restaurants and bars who deal with multiple suppliers. “eBev offers access to 25,000 wines, so venues can order everything in one place,” says Cassandra. “It’s also an advisory and source tool, as users can contact a rep and source a sample at the press of a button.” Using the eBev platform, members can buy, sell, compare, shortlist, order, transact, manage inventory, analyse performance and communicate at a time that suits them—saving businesses precious time along the way. “Relationships will always be important in this industry, but eBev assists in collaboration and connecting hospitality beverage buyers with all of the beverage suppliers in their market,” says Cassandra.

“We help food businesses provide home delivery with logistics support software and a rider marketplace,” says Steve. “Some companies just use the software to manage their delivery drivers to reduce costs and be more efficient. Others use Yello On Demand to book couriers and drivers to come and collect food and then to deliver it.” The system also works for people who need to book riders and drivers to work certain shifts. “There is intelligence built into the platform that can be very helpful for businesses looking to improve operations,” he says. “It’s already in use by Menulog and McDonald’s, Sumo Salad, Rolld and Lord of the Fries. “We believe DriveYello reduces costs for business such as franchises, cafés, restaurants and pizza joints, and can increase revenue by improving customer satisfaction.”

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LEARN MORE ABOUT HOW NEW TECHNOLOGIES CAN ASSIST YOUR RESTAURANT, BAR OR CAFÉ ‘Digital Disruption’ Free talk by Chris McCarney from Tayble and Dave Malcolm from Marley Spoon 4pm Tues 12 Sep at the Talking Food Stage Level 1 Fine Food Australia, at the ICC

‘Small vs Large: How to manage your bar’s supplier mix’ Free talk with Cassandra MacDonald, EBEV; Kathleen Davies, Nip of Courage; Ben Hallett, William Grant & Sons 1pm Mon 11 Sep at the Winterhalter Speakeasy Stage Level 1 Commercial Drinks, at the ICC

Fare Play

Health and wellness is a phrase that’s become ubiquitous, especially when it comes to conversations around dietary needs, catering restrictions and trends in alternative ingredients. Sydney is one foodie destination where consumers expect their dietary needs to be catered for. Here we unpack what you need to know about alternative diets.

MAKE SURE YOU’RE PREPPED TO CATER FOR CUSTOMERS WITH DIETARY NEEDS. Browse the range of organic, free-from and natural products at Fine Food Australia’s new Healthy Living zone, located on Level 1, at the ICC

FREE-FROM

FODMAP

The free-from trend covers diets lacking particular ingredients – think sugar, dairy, eggs, nuts, shelfish, gluten. Sarah Wilson popularised the sugar-free diet with her I Quit Sugar program, which has dieticians and scientists alike agreeing that it’s sugar we now need to be wary of, not fats, as was previously recommended. For those that cannot tolerate dairy, there is now an abundance of choice when it comes to milk alternatives. Make sure you are able to offer the range of non-dairy milks: soy almond, coconut, cashew and even camel milk have now become viable.

Relatively new, the low FODMAP diet is growing in popularity. FODMAP = Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols, food molecules which are poorly absorbed by some people, causing issues for indigestion and therefore dramatically restricting their diets. The rise of this diet has seen a rise in establishments that cater for it: Melbourne is to Foddies, an Albert Park café that has an entirely gluten free menu low in FODMAPs. Home meal delivery service, Dineamic, is a ‘fructose friendly’ service that’s seen FODMAP dieters take up their low FODMAP foods.

INFLAMMATION-FIGHTING FOODS

PALEO

The discussion around inflammationcausing foods has recently ramped up, with health experts attributing a range of ailments to inflammation-causing culprits. The likes of refined carbohydrates, sugars, grains, MSG and alcohol are said to cause inflammation, which has lead many chefs to find alternatives that fare better for stomachs. If the rapid takeover of zucchini noodles from spaghetti, or turmeric lattes replacing coffee is any indication of how fast this health trend is growing, the faster you understand what inflammation-fighting foods are, the sooner you’ll be armed to support the customers fighting the battle too.

Harking back to the paleolithic area, the paleo movement has resurfaced in recent times as a healthy alternative to the many processed foods now available for consumption. Focusing on lean meats, seafood, nuts and seeds, fruits and vegetables and healthy fats, meals are designed around eating seasonal ingredients that are farmed ethically and organically - without the use of any added chemicals. Restaurants or cafés that offer paleo options don’t have to do anything radically different, just make sure the produce is seasonal, fresh and organic, and there aren’t any processed foods on a dish.

VEGAN

GLUTEN FREE

Veganism is becoming increasingly popular amongst Sydneysiders. For vegans, the exclusion of meat, eggs and dairy products is as much about making a stand for the health of the earth as it is for themselves. The rise of vegan restaurants and cafés is proof that creating a quality devoid of any animal products isn’t too hard at all. Gigi’s Pizzeria in Newtown recently had an overhaul to become entirely vegan, while The Green Lion in Rozelle opened as the first vegan pub in Sydney. Bring on the lentils, potatoes and quinoa!

Gluten-free is possibly the most controversial dietary requirement, but there are an increasing number of diners who genuinely cannot ingest or tolerate gluten due to Coeliac’s Disease and gluten intolerance. Catering to a gluten free diet does require care, however it doesn’t need to be complicated, especially as alternatives to gluten have become increasingly popular recently. The likes of Egg of the Universe in Rozelle, or Thai restaurant Muum Maam in Surry Hills provide a full menu of options that can be easily catered to those who are gluten free.

11-14 September 2017 • ICC Sydney, Darling Harbour

Big Results

‘VALUE ADD’

L SM A L SPACE

A free session on how to drive sales, add value and upsell Wed 13 Sep 12.30pm Devondale Café Stage, Level 1

They say that good things come in small packages, and when you look at many establishments in the hospitality industry this is most certainly true. From the famed restaurants of Tokyo that seat 10 people or less to the rise and rise of the small bar culture, small venues are big business. Or are they? When you’re significantly limiting the number of patrons you’re able to serve on any given night purely as a result of the size of your space, how do you maximize sales? Here are a few ideas.

INCREASE RETURN PATRONAGE The old business saying goes that it’s twice as expensive to gain a new customer as it is to keep an existing one. In fact, a Harvard study of the restaurant industry revealed that increasing the number of repeat customers by 5%, can increase profits by 25% to 125% - so make sure your current customers feel the love. It goes without saying that ensuring customer experiences are always exceptional is step one, but what happens once the customer leaves? Provide incentives to return, encourage social media interaction, and communicate with them via relevant channels between visits to let them know you’d love to see them again.

UPSELL Even if you can’t fit a lot of people into your venue at one time, you can most certainly aim to maximize sales from the customers you do have. Train staff in the art of upselling so that the offer of starters, wine,

sides, and dessert is done as a genuine act of improving a patron’s dining experience rather than coming across as a hard sell. Also ensure staff know how to pick up on signs that a customer is open to additional ordering, and how to make the most of this.

IMPROVE TABLE TURNOVER

ADD A SERVICE

For the most part, in order to maximize sales, venues need to turn their tables as many times as possible during their service period. This of course needs to be done without rushing customers, and there are a few ways to ensure you’re maximizing your chances of ensuring multiple sittings.

If your venue doesn’t offer take-away or delivery but has the ability to cater to this market, your customer numbers become almost unlimited. Online orders for takeaway dining are often larger than dine-in bills, and the myriad of options available to at-home diners means restaurant diners are actually ordering take-away more often. Customers increasingly want quality food delivered to them, so give them what they want!

Set menu sittings are one very common way, with pre-determined reservations available that also limit time at a table. On the flip side, no-booking venues can turn tables at pace without prescriptive bookings hindering the ability to fill an empty half an hour or so. Either way, your staff are a key part of ensuring you can turn tables as quickly – and as many times as possible. Are tables being cleared and reset as soon as a party leaves? Are bills being presented and collected quickly, and do you have enough registers or POS systems in place to ensure timely service? All will help you to get more customers through the door – and out again.

finefoodaustralia.com.au

ENGINEER YOUR MENU Spend some time forensically examining your menu. Work out if there are any menu items that are actually costing your business money instead of making it. Look at the least ordered dishes and work out why – is it price, or is it something else? Be strategic about not only what your menu offers, but at what price, to make sure that everything on there is working hard for your business.

The Venue

VIEW THE FULL EXHIBITOR LIST

finefoodaustralia.com.au/exhibitor-directory

MEETING ROOMS Level 5

EXHIBITION UPPER HALLS

Level 4

• ACF Culinary Challenge

• Flavours of the World

• Bake Skills Australia

• Innovations in Patisserie Stage presented by Callebaut

• Bakery Equipment, Ingredients & Finished Product

• Live Bakery

• Catering Equipment

• Nestlé Golden Chef’s Hat

• Specialty Food

• Official Great Aussie Pie & Sausage Roll Competition

MEETING ROOMS Level 3

BUILDING ENTRY Level 2 Access via Darling Harbour

EXHIBITION LOWER HALLS

Co-located with Commercial Drinks Show

UNDERGROUND Carpark

• Commercial Drinks Show

• Hospitality

• Café Stage Presented by Devondale

• Meat & Seafood

• Dairy • Drinks • Fitout & Design • Flavours of the World • Healthy Living (Organic, Natural, Free From)

11-14 September 2017 • ICC Sydney, Darling Harbour

Level 1

• Packaging • Retail & Technology • Specialty Food • Start Up Zone • Talking Food Stage • Winterhalter Speakeasy Stage

Floorplan EXHIBITION UPPER HALLS AUSTRALIAN CULINARY CHALLENGE

INNOVATIONS IN PATISSERIE STAGE

Level 4

PRESENTED BY CALLEBAUT

NESTLÉ GOLDEN CHEF’S HAT AWARD

CHEF’S LOUNGE

BAKESKILLS

GREAT AUSSIE PIE COMP

Crafted in Belgium from Bean to Chocolate. Bringing superbly tasting chocolate to every pastry chef and baker and supporting you in creating wonderful chocolate delights for your customers: that’s what we do best. We call it chocolate love.

LIVE BAKERY

BAKERY

EQUIPMENT, INGREDIENTS & FINISHED PRODUCT

NETWORKING LOUNGE

CATERING EQUIPMENT

CAFÉ STAGE PRESENTED BY DEVONDALE Devondale Foodservice is committed to providing the best dairy products to meet the needs of foodservice businesses around Australia. devondale.com.au

FLAVOURS OF THE WORLD

SPECIALTY FOOD CAFÉ HALL 7 ENTRY

HALL 5 ENTRY

EXHIBITION LOWER HALLS

Level 1

WINTERHALTER SPEAKEASY STAGE

RETAIL & TECHNOLOGY

BOUTIQUE WINE

PACKAGING

HOSPITALITY

TALKING FOOD STAGE

HEALTHY LIVING

ORGANIC, NATURAL, FREE FROM PIZZA REVOLUTION LE 5 STAGIONI

CRAFT BEER & CIDER

ALM NETWORKING LOUNGE

ARTISAN DISTILLERS

PREMIUM DRINKS & LIQUOR

FITOUT & DESIGN

SPECIALTY FOOD

MEAT & SEAFOOD

DAIRY DRINKS

FLAVOURS OF THE WORLD

CAFÉ

HALL 3 ENTRY

ENTRY

START-UP ZONE

NEW & EXPORT READY PRODUCT SHOWCASE

finefoodaustralia.com.au

FOOD

HALL 1 ENTRY

FINE FOOD TV POWERED BY HELLO FOODSERVICE

Getting There

FOR MORE INFORMATION VISIT

finefoodaustralia.com.au/gettingthere

Fine Food Australia 2017 takes up the entire International Convention Centre Exhibition Building at Darling Harbour. The exhibition covers both Level 1 and Level 4, so be sure to visit both!

BUS

FERRY

AIRPORT

TRAIN

ICC Sydney has its own bus stop. Bus routes 389 and 501 stop at Harris Street near Allen Street – a 10-minute walk to ICC Sydney.

Cruise into Darling Harbour on a ferry with direct services from Circular Quay, King Street Wharf or Pyrmont Bay Wharf.

Darling Harbour is only 8km from Sydney Airport with an average drive time of 25 minutes.

Town Hall Station is a 10-minute walk to ICC Sydney via Bathurst Street.

TAXI

PARKING

LIGHT RAIL

WATER TAXI

There are two taxi ranks at Darling Harbour; one at Wheat Road near the IMAX Cinema and one behind the shopping centre on Iron Wharf Place. The best taxi drop off and pick up locations include the new Iron Wharf Place and Zollner Circuit, both accessed via Darling Drive.

ICC Sydney has two car park facilities located within the Exhibition Centre and ICC Sydney Theatre, comprising a total of 826 car spaces. Additionally, there are a number of secure car parks located in and around Darling Harbour, the closest located at Harbourside Car Park, 100 Murray Street, Pyrmont.

The Light Rail travels right through a number of Darling Harbour stations including ICC Sydney’s stops, Convention Centre and Exhibition Centre. The Light Rail starts at Central Station in the CBD and travels to Dulwich Hill in the Inner West.

A Water Taxi is a great option for getting to and from Darling Harbour. Water taxi’s depart from The Rocks, Circular Quay, The Opera House and Luna Park.

MON 11 – THU 14 SEPTEMBER 2017

Co-located with

INTERNATIONAL CONVENTION CENTRE SYDNEY, EXHIBITION CENTRE, DARLING HARBOUR MON 11 SEPT – WED 13 SEPT: 10AM – 6PM THU 14 SEPT: 10AM – 4PM

YOUR ENTRY BADGE

finefoodaustralia.com.au/paper ENTER PROMO CODE: PAPER

11-14 September 2017 • ICC Sydney, Darling Harbour

INDUSTRY VISITOR

Nom #Nom Nom Advertising your business with digital These days, advertising through digital platforms is often more costeffective than traditional marketing. A number of emerging trends and technologies are mixing up how businesses get their messages out online, creating exciting new ways to target and reach customers. So what are the big digital trends in 2017 and how can those in the hospitality and foodservice industry take full advantage of them?

‘GETTING SOCIAL’ A free session on social media Thu 14 Sep 2.00pm Devondale Café Stage, Level 1, at the ICC

KNOW YOUR CUSTOMER

MOBILE-FIRST MARKETING

IMMERSIVE VIDEO

“You must know your audience and their customer journey, so you can identify the steps where you can make the biggest impact,” says Alex Conomos, Marketing Manager at Special Broadcasting Service (SBS) Australia and author of the food blog, The Fidgety Foodie.

With the majority of consumers using smartphones or tablets to search for restaurants and products and read menus and reviews online, it’s essential that your marketing strategy is mobile-friendly. A study by web measurement firm Hitwise, which looked at hundreds of thousands of online search queries in the US, UK and Australia, found that more than half (56 per cent) of online searches for retailers were being made on a smartphone or tablet.

“Virtual reality, artificial reality and 360-degree video… the technology is ready, it is just a matter of time before marketers start taking full advantage of it,” says Mauricio Escobar, Founder and Global Head of Digital Marketing Strategy at eDigital.

“It might be paid search engine marketing (SEM) activity while they’re researching to ensure your brand is being considered.”

THE POWER OF SOCIAL INFLUENCE “Word-of-mouth is the oldest form of marketing but it’s still the most valuable,” says Conomos.

Escobar says we will also start to see more live video of events via social media and that this can make your events more accessible to national and global audiences. Facebook and Instagram have already integrated live video capabilities into their channels and other platforms will soon follow suit.

In the digital space, this means so-called ‘influencers’. These may be popular food bloggers, chefs, journalists or celebrities. Whoever they are, their voice resonates with your customers and they typically have the power to influence their decisions.

CONTENT (MARKETING) IS KING

“Find the influencers who have a legitimate and credible voice in your industry and work with them to share your brand story,” says Conomos. “You don’t need influencers with the highest number of followers either—it’s about quality not quantity.”

Hospitality businesses and food retailers can make it easier for customers to share content about their business by means such as professional photography, having Instagram-friendly dishes and specials, or giving influencers incentives to create and share content.

Delivering quality content—such as topical and relevant blogs— on a consistent basis can help establish you as an authority, give your brand an authentic voice, and improve your search engine rankings.

finefoodaustralia.com.au

LOCATION, LOCATION, LOCATION Location-based marketing is on the rise and it’s a trend that most food service operators can happily capitalise on. “Not only do marketers need to offer responsive websites and apps, they should also be running contextual mobile marketing campaigns. If you know who your most valuable customer is in a specific geo-area, then you have to have a plan in mind to target them,” says Escobar.

BE MORE SOCIAL Escobar points out that brands no longer control the conversation, but they can still be an important part of it if they earn their customer’s trust. “Food retailers need to keep in mind that customers are far more educated about food than ever before and are part of social media networks where thousands of comments and recommendations are being shared,” he says. “It’s important that any digital marketing strategy not only pushes messages out, but also has a process in place to listen social media commentary. Be sure you offer the tools and spaces for customers to rave about their experiences.”

Go your

own way Standing out from the crowd can be what sets your business apart from your competitors and what keeps your customers talking about you and coming back. These Sydney businesses weren’t afraid to try something a little bit different, and they’re reaping the rewards as a result.

THE REFORMATORY CAFFEINE LAB

YELLOW Potts Point

Surry Hills

When one of Sydney’s best-loved restaurants, Yellow, “went vegetarian” during the height of the dining scene’s barbecued meat frenzy, it resulted in hundreds of headlines. Chef Brent Savage cited a strong personal interest in vegetarian cooking as one of the reasons to remove meat from the well-known venue. In addition to his wife being vegetarian, he has said that having a solely vegetabledriven menu provides the opportunity to focus on interesting varietals, and to prove that vegetarian dishes are just as delicious as a meat menu items. The Yellow menu gives a choice of vegetarian or vegan tasting menus only, and many a meat-eater has acknowledged that it is indeed still delicious.

The team behind the Reformatory are not shy when they claim that they bring great coffee to a marketplace that was crowded with substandard options. Shying away from any form of usual, the Caffeine Lab lives in a space that was previously a desolate parking space. Custom built from the ground up, The Reformatory invites customers to experience coffee at an entirely new level, in a location where “crazy things happen!!”. With décor that combines comic book villains with a crazy scientist’s lab, the venue’s back story is encapsulated in a chalk wall mural that takes up one side of the long, black interior – theming that is worlds away from the bright, airy feel of most of the city’s coffee shops.

@ reformatorycoffeelab

THE BARBER SHOP

ABSINTHESALON

Sydney

Surry Hills

This parlour-like space on York Street, decked out with a nostalgic décor, is not only an actual barbershop, but it also moonlights as a cosy cocktail bar. Patrons can take advantage of traditional grooming services, all whilst sipping premium gin. This unique business is not only popular amongst Sydneysiders but has also won many bar and innovation awards, proving that hybrid businesses ideas are winners! Mikey Enright from The Barber Shop will be part of the ‘What does it take to run a successful bar’ session on the Winterhalter Speakeasy Stage at Commercial Drinks. Mon 11 Sep at 2.00pm.

Opening seven years ago and now expanded into Melbourne, Sydney’s Absinthesalon focuses solely on authentic French and Swiss absinthe. With an incredibly specific concept, the venue is tucked away in a quiet part of Surry Hills, and so relies on word of mouth to drive patronage rather than foot traffic. Once customers are inside, imbibing is an elaborate process, and the bar focuses on the experience and the expertise behind the concept, making quick visits virtually impossible! There is also a limit on how many drinks patrons are allowed given the potency of the alcohol in service.

11-14 September 2017 • ICC Sydney, Darling Harbour

“ I do see my team as family and I think this is important to give them ownership”

Five Minutes With...

Mikey Enright Mikey Enright opened up The Barber Shop in York Street, Sydney in 2013 – and the hybrid bar/barber shop has been buzzing ever since! The venue is an eclectic space, featuring vintage décor, traditional barber shop tools and over 450 gins. Here Mikey shares with us how he built the successful business.

You started out as a qualified hairdresser – what prompted your move into the bar industry?

What inspired the unique theming and décor at The Barbershop on York Street?

I simply looked too young to get into bars, so it made perfect sense to work in one instead. That’s when I realized that the bar industry was for me.

Barber shops are generally a male place; however, we welcome females to use the services too. So the bar had to be designed with this mind. We wanted to appeal to all ages and genders, but also my appreciation for gin made me feel that it would all work. We’ve got a collection of over 450 gins and have been recognized for the juniper spirit. So all roads lead to gin-inspired décor in the bar area.

You started up The Barber Shop on York Street back in 2013. Where did the concept of combining a cocktail bar and barbershop come from? I had the idea about three years prior to opening the The Barber Shop. Over that period, I had been researching the barber industry and could see the resurgence of barber shops. So I thought it would be great to combine both passions and it also meant having a day business as well as a night business (paying the same amount in rent!). Bartenders and barbers have very separate skills but do both share vintage methods in their trade: they should be together in my eyes.

You also brought out your own custom gin in 2015, working with Archie Rose to develop it. Can you describe the process you went through to develop it as a unique spirit? We did this as a one off promotion for World Gin Day in 2015. It was a limited winter style gin release. We blended 14 distillates to gain this result. It actually didn’t take a long time to make the gin with the assistance

from the guys at Archie Rose. The hard part was sourcing the bottle and getting the detail for label. It was an awesome experience.

Any hospitality business owner knows that finding and retaining great staff can be challenging. What is your advice for other small bar owners on keeping and motivating a strong team? Managing and influencing your team is probably the hardest part of a business owner’s job. We try to lead by example, give them opportunity and strong development. I do see my team as family and I think this is important to give them ownership. As I say, treat people the way you would like to be treated.

finefoodaustralia.com.au

Mikey Enright will be part of a panel of successful bar owners and operators including Harriet Leigh from Archie Rose Bar, Toby Hilton of Huberts, Jared Merlino of Lobo Plantation and Mitch Wilson from the Sydney Academy of Bartenders, to be held at Commercial Drinks. Mon 11 September, 2.00pm Commercial Drinks: Winterhalter Speakeasy Stage, Level 1 Session is free to attend. More info at: finefoodaustralia.com.au/whats-on

Products

to look out for From craft beer and artisan spirits to boutique wines and time-saving bar equipment – Commercial Drinks and Fine Food Australia have everything a mixologist, bar manager or owner needs to keep their customers happy and their business buzzing! Here are just a few highlights from the tens of thousands of products on show at this year’s events, which cover both Level 1 and Level 4 at the ICC in Darling Harbour.

11-14 September 2017 • ICC Sydney, Darling Harbour

4 PINES BREWING

WILLIAMS REFRIGERATION

Commercial Drinks, Level 1 Stand CB14

Fine Food Australia, Level 4 Stand HJ40

Brewed to purity laws of ages & ages ago, allowing only 4 ingredients; hops, water, yeast & malt (and the odd bit of mandarin, ginger & other natural stuff to keep the tastebuds tingling), 4 Pines Brewing Company offers great flavour sensations through variety, quality craftsmanship, natural ingredients & traditional, time honoured techniques –no short cuts!

Through its commitment to commercial reliability, energy efficiency, standards compliance and design excellence, Williams Refrigeration remains a rare provider of locally manufactured cabinets built purposely for our harsh Australian conditions. Check out their range of bar refrigeration solutions on Level 4 at Fine Food Australia.

PIRATE LIFE

SIGNATURE DRY GIN BY ARCHIE ROSE

Commercial Drinks, Level 1 Stand CB16

Commercial Drinks, Level 1 Stand CA47

Brewed in Hindmarsh, South Australia, Pirate Life’s Pale Ale is their flagship beer: it’s all about bucket loads of big US hops, full malty backbone and characterful yeast. Pirate Life believes in the humble tinnie and even have a canning line at their brewery!

Archie Rose’s carefully crafted Signature Dry Gin uses fourteen traditional and native botanicals, each uniquely infused and individually distilled in a copper pot still. Perfectly balanced and wonderfully complex, their dry gin is accented by native Australian botanicals, including blood lime, dorrigo pepperleaf, lemon myrtle and river mint. All underpinned with pronounced juniper berry.

NEFT VODKA BY D’AQUINO GROUP

2013 FARMERS LEAP “THE BRAVE” SHIRAZ

Commercial Drinks, Level 1 Stand CB32

Commercial Drinks, Level 1 Stand CB50

Created in Russia, NEFT is a high-grade vodka in unique packaging. NEFT is produced in Austria from the best grain and fresh local spring water. Always distilled and filtered at the right level, NEFT is dangerously good to drink but an incredibly unique spirit for your drinks menu.

“The Brave” Shiraz is a multi gold medal winner (including the London Wine Show). A full bodied wine with a complex fruit and subtle oak flavours which is ideal for drinking now but will reward careful cellaring.

MODUS OPERANDI SONIC PRAYER IPA - 6.0% ABV Commercial Drinks, Level 1 Stand CB15 Having travelled the US on a craft beer excursion, the brewers at Modus Operandi returned to the Northern Beaches to concoct their own unique brew. Their Sonic Prayer IPA is brewed with mind-altering amounts of New World hops, resulting in aromatic reverberations of citrus, peach, passion fruit and pine. All followed by an unstinting malt body and bitterness.

At Commercial Drinks on Level 1, browse premium beers, artisan spirits and boutique wines. Be sure to visit Fine Food Australia too, where you can stock up on specialty food and non-alcoholic beverages on Level 1 and catering equipment for your bar and kitchen on Level 4.

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Knowledge GROW YOUR

Hungry for new ideas?

isit Fine Food Australia and Commercial Drinks and let us help you expand your knowledge and business’s profitability even further

Register for Fine Food Australia now and automatically receive three free resources that will help you improve the way you do business, courtesy of Profitable Hospitality: • Menu changes to combat rising food costs • Creating a happier and more productive workplace • How to make your venue more family-friendly

TO GET YOUR FREE DOWNLOADS REGISTER AT FINEFOODAUSTRALIA.COM.AU/PROFITS

Visit the Profitable Hospitality team at Silver Chef (Stand HD48 on Level 4).

You’ll receive a promo code to sign up and receive 3 months FREE access to Profitable Hospitality, which includes online tools, training and templates that will help you build a profitable business. PLUS go in the draw to win a 2 hour business consultation with founder Ken Burgin.

USE PROMO CODE: PROFITS Co-located with

11–14 SEPTEMBER 2017

INTERNATIONAL CONVENTION CENTRE SYDNEY EXHIBITION CENTRE, DARLING HARBOUR finefoodaustralia.com.au Fine Food Australia and Commercial Drinks are strictly trade only events. Entry is restricted to members of the foodservice, hospitality and retail industries. Proof of business identification may be requested upon entry. Persons not in these categories will not be admitted at any time. As Fine Food Australia and Commercial Drinks are business events, visitors are advised not to bring anyone under the age of 15 to the show. All visitors to Commercial Drinks must be over the age of 18 – proof of age may be requested at the entry. Due to OH&S, prams, strollers and trolleys (ie. shopping trolleys) are not permitted at the event. Online registrations close at 5pm AEST Friday 8 September 2017. There is a $30 door charge for those who do not pre-register online. All information printed is correct at time of publishing. For the most up to date details, please visit finefoodaustralia.com.au