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Harbour City cafés are upping the ante
Top café trends you need to know about
Five minutes with Simon Jaramillo
Products to look out for
Knowledge PANTRY THE
Hungry for new ideas? Feast on the latest trends, be inspired and check out who’s doing what in Sydney’s café scene. Brought to you by Australia’s finest food industry event, Fine Food Australia.
Co-located with
11–14 SEPTEMBER 2017
INTERNATIONAL CONVENTION CENTRE SYDNEY EXHIBITION CENTRE, DARLING HARBOUR finefoodaustralia.com.au
Fine Food Australia
CONTENTS HARBOUR CITY CAFÉS ARE UPPING THE ANTE
Australia’s finest event for the foodservice and hospitality industry, Fine Food Australia, returns to Sydney for its 33rd edition, and this year’s event is set to be the biggest and best yet!
Sydney-siders are demanding higher quality for their buck, all day menu options and unique café experiences. The city’s cafés are offering more and more amazing ways to enjoy food and coffee.
This September Fine Food Australia brings together 1,000 brands showcasing food, beverages and equipment, and will take up both exhibition levels at the brand new International Convention Centre Exhibition Building in Darling Harbour.
TOP CAFÉ 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 apart, and inspiration that will drive business forward.
Sydneysiders are known for their love of great food and coffee. We take a look at the city’s constantly evolving café scene, which is becoming more and more innovative.
This year’s Fine Food Australia is all about celebrating innovation in this nation’s great foodservice industry. New and innovative foodservice products will be showcased at the Innovation Zone, whilst new businesses with cool and interesting products will be on display in the Start Up Zone. For the first time, a Lions Den will take place at the event, where food entrepreneurs will pitch their ideas to a panel of industry experts. The Café Stage, presented by Devondale, will feature free sessions and demos for café operators, as well as the World Tea Brewing and Tea Masterclass.
FIVE MINUTES WITH SIMON JARAMILLO We talk to the owner and founder of The Reformatory Caffeine Lab in Surry Hills about his inspiration for the quirky café and how he sources great coffee blends.
There are four whole days to browse all that this year’s Fine Food Australia has to offer – don’t miss this year’s show!
EVENT DETAILS
PRODUCTS TO LOOK OUT FOR
INTERNATIONAL CONVENTION CENTRE SYDNEY, EXHIBITION CENTRE
From kombucha and almond milk to table stabilisers and fancy barista tools, Fine Food Australia has everything a café professional needs!
14 DARLING DRIVE, DARLING HARBOUR See page 10 for how to get there
Register online for
FREE ENTRY AT FINEFOODAUSTRALIA.COM.AU/BEAN ENTER PROMO CODE: BEAN
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PLUS... 05 Digital Disruption
07 Small Space, Big Results
06 Fare Play
11 #NOMNOMNOM
11-14 September 2017 • ICC Sydney, Darling Harbour
Harbour City cafés are upping the ante Sydney’s café 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, all day menu options, and unique experiences. Sydney’s cafés are responding by offering extraordinary ideas and amazing new ways to enjoy food and coffee. From long-established city cafés that have since expanded internationally, to the destination venues that see lines of tourists day in and day out, Sydney’s café scene has cemented itself as one of the best cities to grab a high quality cuppa. Sydneysiders’ love of a good breakfast has seen an explosion in all day breakfast menus, brunch becoming a fully established fourth meal occasion, and an
increased willingness to stand in line for lengthy periods, just to get a plate of eggs at a favourite café. Café classics such as eggs benedict, bacon and egss and yes, even the famed smashed avo, are now being paired with a slew of new and innovative ideas designed to drive more revenue. One particular new trend is the breakfast platter. Perhaps created to prevent food envy amongst breakfast goers, or to save the time it takes many patrons to finally make a menu choice, these platters are taking over social media feeds, and diners’ appetites. Concord West eatery Platform Eighty Two has been serving platters to much fanfare,
with a variety of options including the classic breakfast, vegan and even dessert. The idea is essentially very simple – share plates have been served in restaurants for years - yet by serving them in tiered platters and combining ingredients like never before, the concept of breakfast has changed how people are choosing to eat. All day breakfasts are also becoming ubiquitous, with many patrons assuming that eggs on toast with a side of bacon is just as available at 2pm as it is at 8am. Indeed, these past few years have seen Sydney prove that anything is possible in food; from popularising brunch or inventing new ways to enjoy brekkie to simply adding a bit of quirk to a café. Fine Food Australia 2017 is the industry-only event café operators and other foodservice professionals will come together to see these trends come to life.
finefoodaustralia.com.au
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. Visitors will be able to browse thousands of new products, gain inspiration and forge exciting new business connections. Read on to find out which health trends customers will be expecting to see reflected on your menu; key café trends, 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 2017 in September!
REGISTER ONLINE FOR FREE ENTRY AT FINEFOODAUSTRALIA.COM.AU/BEAN ENTER PROMO CODE: BEAN
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If there’s one thing Sydneysiders are known for, it’s their love of great food and coffee. Lines for a morning cuppa start early and run late, and cafés in Sydney and its suburbs are constantly bustling.
Top Café Trends
you need to know about
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It’s Sydney’s affinity for exceptional hospitality that has resulted in a café scene that is constantly evolving and changing. Here we look at some of the more recent trends in Sydney’s cafés.
BUDDHA BOWLS
SHARED PLATES
UNIQUE THEMING
While communal dining isn’t new, the recent move towards shared plates has reached new heights in Sydney’s cafés. Many cafés are now catering to the demand from diners to share a range of dishes: the likes of Platform Eighty Two in Sydney’s West has taken the platter concept and elevated it. Dishing out huge plates designed not just to be shared, but also seemingly to be Instagrammed, the concept of shared eating appears to be gathering steam!
The recent trend towards quirky theming is taking things to the next level in Sydney. Stopping for a coffee and toast is now an experience in itself and can transport punters to a different place or time. A few of our favourites include Fika Swedish Café in Manly, with Scandanavian minimalist design, and Suzy Q Coffee & Records in Surry Hills, which is a hybrid café + record store.
CARE FACTOR
BRUNCH
Cafés are now actively promoting where their produce and products come from, and by whom and how they’re made. From the origin of the coffee been or tea leaves, to the ingredients used in dishes, customers are increasingly interested in what they’re consuming and the impact it’s having on the environment. As sustainability, health, and food waste continue to be top of mind for consumers and businesses alike, this care factor is only likely to continue to increase.
Although it has been around for eons, brunch is adding a fourth meal time for cafés to cater for. Brunch menus are becoming increasingly common as diners seek middle ground between breakfast fare and lunch. Brunches also regularly include an alcoholic element, commonly with champagne options – often bottomless – creating a celebratory occasion and adding additional revenue opportunity for cafés.
11-14 September 2017 • ICC Sydney, Darling Harbour
A buddha bowl (otherwise known as a nourish bowl or macro bowl) is a fancy name for an artfully curated bowl of healthy ingredients, usually raw, and often eaten for breakfast or lunch. There are many cafés in Sydney that have hopped on this trend – think Buddha Bowl Café in Newtown, the Banana Blossom chain and Bare Naked Bowls in Manly and Bronte.
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.”
finefoodaustralia.com.au
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
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Fare Play
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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.
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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
P
• 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)
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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
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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
REGISTER ONLINE FOR FREE ENTRY AT
finefoodaustralia.com.au/paper ENTER PROMO CODE: PAPER
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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.”
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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
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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
“We work very hard in selecting the right coffees for the blend, each coffee has a purpose and a unique roasting profile.”
Two Minutes With...
Simon Jaramillo from The Reformatory Caffeine Lab, Surry Hills
Being a fourth generation coffee farmer from Columbia, what skills did you pick up there from your family and bring to Australia that helped you to run a successful business?
How did you stumble upon the location for The Reformatory (a driveway), and what did you have to go through to transform the space into a great café?
Understanding were the coffee comes from, all the farming and harvesting processes. This really helped me in understanding the coffee better so I can roast it in the best possible way.
The location wasn’t easy to choose, it took us over five months looking for the perfect spot. When we found that driveway, it was perfect for me to transform it into a stand up coffee bar. It had the size that I needed and the perfect location. It took us around two months to build the shop but another five months to manufacture everything.
Your café, The Reformatory Caffeine Lab in Surry Hills which opened in 2013, is an amazing blend of your clear love for cartoons with your love for coffee. What made you think of theming your café in this way and did you expect it to be a success? I have always been a comic fan and obviously a coffee lover. When I was thinking of opening the shop I had a very clear that the combination of the two things I love could come together in a funky way while serving top coffee.
Who did the cartoon murals on the walls at The Reformatory and on your website? The cartoon murals were done by my friend and artist Heesco from Melbourne. The web page was done The Working Party and Toben. I worked with them on all of our branding.
finefoodaustralia.com.au
How did you concoct the coffee blends you serve at The Reformatory? What has the feedback from your customers been? We work very hard in selecting the right coffee beans for the blend: each coffee has a purpose and a unique roasting profile. So far people enjoy what we do: the service we offer and the experience we give to the customers that come to the shop.
At Fine Food Australia’s Café World, you’ll find a range of products that will help you create a unique atmosphere for your customers, including beans, café equipment, furniture and more. Café World is located on Level 1 at the ICC.
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Products
to look out for From kombucha and almond milk to table stabilisers and barista tools – Fine Food Australia has everything a barista, café 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 event, which covers both Level 1 and Level 4 at the ICC in Darling Harbour.
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11-14 September 2017 • ICC Sydney, Darling Harbour
KOMBUCHA BY ROK MARGARET RIVER
PUMPKIN SPICE SYRUP BY MONIN Fine Food Australia, Level 1 Stand Q40
Fine Food Australia, Level 1 Stand T42
MONIN’s extensive range of premium flavouring products tap into the emerging flavour trends within the café industry. Their Pumpkin Spice Syrup, made from the finest natural ingredients, balances the comforting flavour of pumpkin with cinnamon and clove notes. It is the perfect way to add new and exciting flavours to lattes, hot chocolates, chai tea, iced tea and smoothies.
Margaret River Kombucha Company’s recently launched ‘rok’ (Raw Organic Kombucha) range, consists of three premium flavours; Classic, Ginger Pop and Berry Beats. Their organic, handblended kombucha is loaded with immune boosting bacteria, yeast and live digestive enzymes, providing a healthy and delicious alternative to traditional soft drinks.
FLAT TABLE EQUALISERS
READY TO BLEND SMOOTHIES BY QB SMOOTHIES
Fine Food Australia, Level 1 Stand G37
Fine Food Australia, Level 1 Stand S42
FLAT takes the struggle out of uneven flooring for café and restaurant owners around the world, with their range of selfstabilising tables and equalizers. Launching earlier this year, FLAT’s new product, the Equalizer is designed to replace the feet of existing tables, stabilising uneven surfaces and improving the customer’s experience.
Launching at this year’s Fine Food Australia, QB Smoothies Ready to Blend Smoothies combine all of the ingredients required to create a delicious smoothie, in pre-portioned packs. Offering foodservice outlets with premium quality, pre-portioned and readyto-blend products, QB Smoothies take the hassle and costs out of making a smoothie.
DOLO COFFEE SUPPLIES
ALMO MILK
Fine Food Australia, Level 1 Stand S23
Fine Food Australia, Level 1 Stand C2 in the Start Up Zone
Keeping up to date with the newest trends in the coffee industry, Dolo supplies a wide range of premium professional barista tools, for the modern thinking industry professionals. Their Prosteam Automatic Steaming Machine automatically steams milk to the perfect temperature, eliminating the risk of serving customers burnt milk in their beverages.
Supporting over 140 local farmers, Almo Milk is Australia’s first long-life, home grown almond milk. Made from almond butter and whole almonds, to add a creamy texture, the milk is free of carrageen, sugar and additional additives, making it the perfect alternative for health conscious and lactose intolerant customer.
RED VELVET LATTE FRAPPE BY CAPPUCCINE AUSTRALIA Fine Food Australia, Level 1 Stand R39 Cappuccine Australia pioneered the supply of deliciously profitable specialty beverages to forward-thinking cafés and venues. This velvety, smooth powder beverage mix with rich cocoa and a luscious red colour is sweet temptation in a cup. Prepare either ice blended or as a steamy latte.
MILK a café needs to At Fine Food Australia you'll ALMO find everything Australia, Level 1and operate a profitable business, Fine fromFood Catering Equipment C2 (including in the Start Up Zone and Specialty Food on Level 4, toStand Drinks coffees teas), Healthy Living, more Specialty Food and Hospitality Supporting over 140 local farmers, EquipmentAlmo on Level Milk is1.Australia’s first long-life,
finefoodaustralia.com.au
home grown almond milk. Made from
butter and whole REGISTER ONLINE almond FOR FREE ENTRY AT almonds, to add a creamy texture, the milk is free of FINEFOODAUSTRALIA.COM.AU/BEAN carrageen, sugar and additional additives,
making it the perfect alternative for health
ENTER PROMO CODE:and BEAN conscious lactose intolerant customer.
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Knowledge GROW YOUR
Hungry for new ideas?
Come to Fine Food Australia this year 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