In This Issue
MAKE YOUR MOVE
MEALS ON WHEELS
FUNCTIONAL FOOD
EAT & POST
Page 3
Page 5
Page 16
Page 23
THE KNOWLEDGE PANTRY The tall chef’s hat or toque blanche traditionally had a hundred pleats to represent the number of ways an egg could be cooked.
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12 – 15 SEPTEMBER 2016 MELBOURNE CONVENTION & EXHIBITION CENTRE finefoodaustralia.com.au - The food industry’s finest trade exhibition for 32 years -
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Did you know?
CONTENTS
Fine Food Australia 2016
THE FAST & THE FINE
FOOD REINVENTED
Page 4
Page 6
DIETS D'JOUR
QUEEN OF RICE PAPER ROLLS
Page 9
Page 15
ENERGY & PASSION
ANYWHERE & ANYTIME
Page 18
Page 20
MORE THAN MEETS THE EYE
EAT AND POST Page 23
Page 22
Fine Food Australia is taking over the Melbourne Convention and Exhibition Centre this September for its largest event yet and we’re looking forward to it! As the leading trade exhibition in Australia for the food industry with over 1,000 exhibitors, the event is more than just a showcase of products and ideas, it's an important week in the calendar of the country’s foodservice, hospitality and retail industries; where innovation, inspiration and education come together. As a restaurateur, your offering with the qualities of uniqueness and excellence is of the utmost importance. Providing and then maintaining stellar service is the beginning of a thriving restaurant. This year, Fine Food Australia is hosting some of the country’s most successful and experienced chefs and hospitality experts in educational sessions, as well as providing opportunities to network with many of the industry’s greatest innovators. With the show open until 8pm on Monday, 5pm on Tuesday & Wednesday and 4pm on Thursday, there is plenty of time for you to visit on your day off, or before opening to catch the best the industry has to offer.
EVENT INFO MONDAY 12 – THURSDAY 15 SEPTEMBER 2016 MELBOURNE CONVENTION & EXHIBITION CENTRE ENTRY VIA DOORS 3, 7 AND 9
REGISTER ONLINE FOR FREE ENTRY AT finefoodaustralia.com.au/mix ENTER PROMO CODE: MIX 2
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MAKE YOUR MOVE “Part of the unshakable allure of Melbourne’s eateries is that it’s often more casual...”
Regardless of where your city and state alliances lie, Melbourne’s reputation as the nation’s food capital is indisputable. Our whole country is known for its fresh produce and great restaurants, but Melbourne remains a food and wine destination and it’s not uncommon to hear interstate visitors raving about the culinary prowess of the city. Due to the nature of the city’s makeup and its cultural diversity, the food and drink offering in Melbourne has always varied greatly and creative food concepts are welcomed in the open arms of hungry locals. Part of the unshakable allure of Melbourne’s eateries is that it’s often more casual than the fine dining establishments that garner praise in other cities – but the casual approach is not akin to laziness by any means, with Melbourne establishments often considered cooler and more fun. It’s a method that other cities, namely Sydney, are taking note of, with a shift towards less formal dining and faster paced venues still serving up amazing fare. The interstate transfer of successful restaurants is also coming full circle: Melbourne has welcomed its share of Sydney venues in previous years (think Longrain, Spice Temple and Rockpool to name a few), a migration the other way has also begun. Pei Modern and Belle’s Hot Chicken both made the move north last year, and in 2016, plans
for a Sydney Chin Chin and Entrecôte were announced. Local Melbourne favourite, Shortstop Coffee & Donuts, is already settling into a new home in the recently opened Barangaroo precinct in Sydney. Regardless of where your loyalty lies, there is no escaping the fact that as trends spread beyond city limits, the need to cater to a larger, further-afield audience does the same. Heston Blumenthal’s choice of city in which to open his first Australian restaurant was Melbourne, as it was for Nobu, the fact that they are both international offerings in a local environment, is what makes Melbourne’s food scene so great. This melting pot of local, national, and international restaurants is a great reminder that we, in this industry, are all part of something bigger – and that we can all continue to learn from each other and evolve together, both around the country, and around the world.
12-15 September 2016 • Melbourne Convention & Exhibition Centre
Fine Food Australia, the industry’s largest trade exhibition for the foodservice and hospitality industries, returns to Melbourne 12-15 September 2016. The event brings the best of the industry together in one place, providing unmatched opportunities to network and do business across all sectors of the food and beverage industry with over 1,000 specialist suppliers. Fine Food Australia 2016 is a non-negotiable date on the calendar for anyone in the country’s vast and great foodservice industry.
REGISTER ONLINE FOR FREE ENTRY USING PROMO CODE MIX AT finefoodaustralia.com.au/mix
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THE FAST and THE FINE Gone are the days when a set menu, a suited waiter, and starched tablecloths were the pinnacle of eating out. In the past few years, the line between formal and informal dining has blurred more than ever, with some of the most successful establishments incorporating elements of both. Of course there are exceptions to the trend, like the roaring success of Heston Blumenthal’s Fat Duck venture in Melbourne. However, on the whole, consumers are demanding fun and flexibility for their dollar, while expecting the same quality of food that formal experiences are known for. Ceremony has been given the cold shoulder, in favour of more casual experiences. After all, do five forks and hovering waiters really add that much to the dining experience? Nowadays, we have top chefs just as likely to endorse burgers as filet mignon – like Neil Perry and his Burger Project endeavour, which recently launched in Melbourne. So with this trend set to stick around, how can you incorporate the best elements of formal and informal dining into your business? First of all, it’s important to retain a focus on quality food with a casual twist. Consumers crave the quality
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that fine dining is known for, but with more choice and convenience; so rather than a table d'hôte menu, go à la carte. Share plates and tapas style dishes are also becoming more popular, as people view dining out as an opportunity to socialise, rather than impress each other with formalities. A simple way to make your restaurant seem more casual is to eschew taking reservations for smaller groups. Establishments like Chin Chin in Melbourne have done this with great success – only taking walk-in customers can create a buzzing atmosphere, while reservations can turn off customers who desire informal experiences. However, it’s important to ensure this will work for your business before implementing it, as this could twist and become a negative experience for your customers. While formal dining experiences can stretch out for hours, the trend is also moving towards shorter dining experiences. Consumers are now more time-poor than ever, so it’s harder to find the time to enjoy a seven-course degustation menu. Balance quality with faster service times, and you’ve got the recipe for success when it comes to modern dining. While it can be difficult knowing when to cross the line between informal and formal dining, properly leveraging this trend can add significant value to your restaurant. To learn more, head over to the MYOB Talking Food Stage on Monday 12 September at 4pm. Ken Burgin from Profitable Hospitality will
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Image Credit: Gingerboy
lead a panel of experts including Rabih Yanni (Grosvenor Hotel), Joseph Abboud (Rumi Restaurant) and Paul Dimattina (Society Restaurant) to discuss the ins-and-outs of formal versus informal dining.
FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage Image Credit: Ezard, Melbourne
MEALS on WHEELS A new fleet of mobile food businesses, food trucks, have shaped a new vibrant food scene around the world. This evolution of foodservice has seen food entrepreneurs avoiding costs associated with brick and mortar establishments, or simply creating an additional revenue stream, by bringing customers meals on wheels.
In a sea of mobile businesses, where around the world will you find some of the most sought after food trucks?
From steamed buns in London to mobile pizza in Geneva, the popularity of food trucks is not limited by cuisine or location. Customers are going out of their way to re-visit their favourite pit stop to eat as both a novelty and a convenience.
In LA, gourmet food trucks are an institution, with over 200 mobile vendors reported to be on offer. Much like Melbourne food trucks, you will find an assortment of cuisines from authentic Korean dishes, to a sweet selection of desserts. Roaming Hunger, the online resource for finding food trucks, has detailed lists of every cuisine and truck in all 50 states of America. One of their favourites is the Kogi BBQ Truck; part of the modern culture and fast becoming a travelling landmark, visitors travel to try the KoreanMexican fusion that mixes classic Korean tastes like kimchi with moreish Mexican favourites like quesadillas. No matter what the flavour, the food truck business in LA is booming, creating a subindustry of its own.
Closer to home, Australia’s food industry has started a food truck revolution of its own, with a number of restaurants taking to the streets. We have embraced food truck parks, which bring together some of the country’s favourite food trucks all in one stop, creating vibrant and edgy food havens, in a unique space for customers to enjoy. No matter what part of the world you’re in, food trucks are a top new trend in foodservice, enticing customers to eat in various locations, changing the culinary experience at each meal.
MELBOURNE Melbourne is widely considered the food capital of the country, with an eclectic choice of food offerings. More recently however, the state has seen a significant growth in gourmet destinations, thanks to food trucks. Leaders in the game include Super Taco that offers Mexican street food and Toasta, which places the spotlight on the humble toastie.
LOS ANGELES
12-15 September 2016 • Melbourne Convention & Exhibition Centre
SAN FRANCISCO Food trucks have become integral to the culinary scene in San Francisco, holding a number of festivals dedicated to mobile food businesses. Those in the food truck industry in San Francisco take it very seriously, with one of the leading trucks, Spencer on the Go, serving up high-end French cuisine. Another favourite, Bowl’d Acai, serves up fresh and healthy acai bowls, proving that the concept isn’t just limited to lunch or dinner dining. As a growing trend in the industry, food trucks, along with other mobile foodservice ideas, will be discussed on stage at this year’s MYOB Talking Food Stage. Ken Burgin, from Profitable Hospitality will be hosting a panel discussion on the topic of food trucks with Karma Rennie from Queen Victoria Markets, Daragh Kan from Mr Burger and Cameron Huntington from the Department of Health and Human Sciences on Monday 12 September at 3pm.
FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage
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Food
Reinvented Food, glorious food – it’s not just a necessity but an endless creative outlet for foodies and chefs to fuss over with reinventions of all kinds. From coffee to herbs, various food and drinks are undergoing resurgence in popularity – or experiencing their first time in the spotlight – thanks to the ever changing ways of presenting food to customers. Here’s a list of some of our finest food that’s been reinvented. Want to get inspired or find the tools to make your very own gourmet creation? Fine Food Australia 2016 will have just the ideas for you. Image Credit: Jessie Brinkman-Evans Location: The Kitchen Weylandts Melbourne
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RIDICULOUS BURGERS
DECONSTRUCTED C0FFEE
Burgers have gone from menu staple to hero as gourmet burgers offer fillings beyond our wildest imaginations. Pop-ups dedicated to the dressed up burger are heralded as dining destinations, and high-class burgers are now appearing on fine dining menus. The burger mania is largely born from social envy; one snap of a triple topped burger seems enough to break any rules.
It’s had a bad rep in the news, but we can’t blame the coffee connoisseurs who inspired this movement. Coffees are made up of three parts: espresso, milk, and water. Long black drinkers will shun the dairy, but many latte lovers have deep affection for their frothed milk. The deconstructed coffee separates all three elements of your cup of joy, providing a DIY experience for customers so they can mix it to their own desires. Does this take coffee snobbery too far? Apparently the customer is always right, so the answer is no!
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BULLETPROOF As if shots of caffeine weren’t enough to boost one’s body in the morning, there’s a new ‘bulletproof’ option. Also an official brand, the layman’s version of a bulletproof coffee is a coffee shot, hot water and a stick of butter, with some adding coconut oil. It’s considered a ‘high fat’ coffee popular with those on a paleo or low carb diet, and experts say that it’s meant to train your brain to burn fat faster and set you up for a sweet morning of success.
DIRTY DRINKS
SOPHISTICATED BEERS
‘Dirty’ drinks aren’t as disconcerting as they sound – it’s a term used to reference a shot of caffeine added to what would have previously been a caffeine-free drink. Think dirty chai, dirty turmeric latte or, in what some are (rightly) concerned about – dirty green teas! Reinventing a hot drink to have a ‘dirty’ option has opened up a whole new floor of morning drink options.
The reinvention of beer in pop culture has been slow and steady. The number and variety of beers available has opened the drink up to a wider range of customers. Low carb options, lighter flavours and even lower alcohol value have reinvented the favourite Friday night beverage into a sophisticated choice, and is enabling venues to supply a suitable option for customers who are traditionally non-beer drinkers.
FANCY PANTS
TURMERIC
What was once the simplest form of ice cream has now a much more elegant side job – you can find a fancy example at Zumbo’s Fancy Nance dessert bar in Melbourne where they serve delicate flavours into specialty cones, such as crème brûlée and brownie or dairy free coconut and chocolate flavoured ice cream served in donut cones.
TOASTIES For some, a ham and cheese toastie may lack the flair you’d want from a lunch order – but how about a pork belly and provolone jaffle? We are a nation of humble toastie lovers, and the translation of this trend into gourmet menu offerings has been enthusiastically received by customers around the country.
Turmeric has been heralded as the new superhero ingredient – and now it’s considered a superhero for hot drinks too. Companies like Golden Grind are making a turmeric latte mix available for cafés, so baristas can give customers their bright orange delight with ease. Who’d have thought this kitchen spice would be the new craze?
NAKED CAKES Cakes are getting undressed in this latest trend of exposed layers, minimal frosting, and decorated with flowers and fruits instead. Liz Bawden from Bakes Eleven in Melbourne will be demonstrating some of her signature creations at the Bulla Pastry Stage.
CRONUT/CRUFFIN Do you remember a time when donuts came two different ways: icing on top, or filling in the middle? Now there’s a cronut, cruffin or new pastries with different fillings. To say the humble pastry has been reinvented is an understatement, and cafés and restaurants around the country are seeing the benefits of adding them to their display cabinets and menus.
ALCOHOLIC ICE CREAM Icy poles are everyone’s favourite summer saviour – and in the last couple of years they’ve taken an adult turn with a reinvention that makes the sweet treat a little naughtier. From Baileys and liqueur flavoured ice cream to wine infused ice blocks, ice cream is no longer just a feature on the kids’ menu.
From simple soft serves and lattes to extravagant gelatos and bulletproof coffee, this year's tale of food certainly has had its twists and turns and the new inventions aren't slowing. Creativity is the most important ingredient for the future of food, with flavours diverging and tastes growing, the possibilities are endless. Visit Fine Food Australia this year and take inspiration back to your own business!
MORE INFO: finefoodaustralia.com.au 12-15 September 2016 • Melbourne Convention & Exhibition Centre
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SECOND LIFE Food wastage in our industry is a not a new problem – but what is relatively new is the growing movement to do something about it. With statistics evidencing that Australians throw away $8 billion worth of edible food each year, this problem creates methane, as well as the wasted money and resources used to grow, process, package and transport our food. It’s not rocket science to figure out that something needs to change. Around the world, members of the food industry are stepping up to help create change, one of which is Massimo Bottura, whose restaurant, Osteria Francescana in Italy, is ranked number 1 in the world (The World’s Best 50 Restaurants 2016). Setting up an experimental charity soup kitchen in Milan to help feed the homeless using salvaged food, Bottura’s belief is that restaurants and chefs have a greater social responsibility than ever before due to the wide reach of their celebrity status. In a related move, France has banned supermarkets from throwing away or destroying unsold food and must instead donate it to charities, as well as introducing legislation that requires restaurants to provide doggy bags to customers who ask for them. As purveyors of such incredible food, and home to such food lovers, Australia is well placed to follow these footsteps to become a global innovator in finding solutions to reduce food waste. The introduction of ‘ugly’ produce in supermarkets is a small step towards changing what consumers deem as suitable for consumption. As the country’s largest food industry trade event, Fine Food Australia works closely with food charities
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such as Second Bite to collect all leftover food samples on the show floor each year, giving a second life to food that would have otherwise been thrown away. YUME is a new addition to the range of organisations striving to make a difference in food waste. Earlier this year, many restaurants and restaurateurs took part in the YUME Hour, including Johnny Di Francesco of the Gradi Group, who will be found at the Pizza Revolution Le 5 Stagioni (Stand L36) at Fine Food Australia.
The introduction of ‘ugly’ produce in supermarkets is a small step towards changing what consumers deem as suitable for consumption. Katy Barfield is the brain behind YUME, a new Melbourne based app that aims to provide restaurants with an easy-to-use tool to either sell or donate their surplus food. Katy is a food waste warrior; she’s also the founding CEO of food rescue organisation Second
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Bite and Australia’s first social wholesale fruit and vegie business, Spade & Barrow. Katy is one in the growing crowd who hope that Melbourne, often referred to as the country’s culinary capital, will also become known as the nation’s food-rescue capital. The success of initiatives such as YUME and Second Bite is a wonderful indication of the growing concern that our industry is showing when it comes to food waste - turning an inescapable by-product of our industry into something great. The latest research suggests that businesses throw away an estimate of 40% of the food they purchase every week, without even knowing it! Dianne McGrath of RMIT University is leading a discussion at the MYOB Talking Food Stage on the issue of food waste and the research on RMIT’s national food sector’s waste project. This session will take place at 11am on Thursday 15 September. With plenty of insight into what food waste really looks like for businesses, we can guarantee this session won’t be a waste of your time.
FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage
Diets D’jour Catering to diets en vogue is a task unto itself these days. It’s no longer just a matter of catering to meat eaters and vegetarians; there’s gluten-free, vegan, pescatarian and flexitarian (What? Read on to find out!). And to add to the confusion, each dietary restriction seems to come with the search for local produce, organic or high carb, dairy free, or low fat options. To keep this milieu of meal requests simple, we’ve broken down the top ten diet trends of 2016.
Vegetable Heroes: Vegetables are becoming kings of the culinary stable: spiralised, used as a replacement for cous cous and rice or made into steaks, they’re proving that it’s not just meat that can make a meal. The once detested brussel sprouts are now trendy, roasted cauliflower steaks are a dinner option, and pizza bases made of the brassica oleracea species is growing. Zucchinis are the new pasta understudy, and spiralisers allow the summer squash vegetable to become zoodles. Flexitarian: Just to confuse things, a flexitarian is someone who has a mostly vegetarian diet but enjoys meat occasionally. The diet doesn’t have rules – which is its greatest appeal, but encourages consumers to look at other options. Cultural institutions like ‘Meatless Mondays’ are giving consumers the option to try alternate proteins like falafel and chickpea burgers, opening up the possibilities for restaurants to provide alternate options too. Vegan: Vegan dining has taken on new meaning in the past year – with dedicated chefs and vegans alike shaking up preconceptions on what vegan food is actually about. One example is Sydney’s Bliss & Chips, a vegan restaurant whose menu boasts the fish ‘n chip shop classics like crabstick and prawns, but which are actually seafood alternatives that are entirely
vegan. With non-dairy coffee shops and even hatted restaurants offering vegan cheese plates, vegan dining is no longer just for vegans. Paleo: While the paleo diet’s sticking points such as bone broth are no longer causing a furor in the news cycle, there’s still ample support for the caveman inspired diet, which is giving many venues sufficient reason to include sympathetic dishes on their menus. Melbourne’s list of paleo establishments continues to grow, while some eateries, such as Kew’s Mastic, now offer a paleo friendly menu. Low FODMAP diet: Acknowledging the correlation between brain and gut, consumers are becoming all too aware of the food groups that don’t ‘get on’ with their gastrointestinal processes. The Low FODMAP Diet, developed by Dr. Sue Shepherd, has taken off and there’s even a whole eatery dedicated to the diet in Melbourne; aptly titled Foddies. Year of the Pulses: 2016 is United Nations’ International Year of the Pulses, so there’s been further awareness put on what foods are possible with the legume family, but even without this, their popularity is on the rise in line with larger scale healthy eating. Chickpeas and lentils, the pulse behind many people’s diets, have taken a leggy legume turn, and menu inclusion of the humble pulse is also on the rise.
12-15 September 2016 • Melbourne Convention & Exhibition Centre
Livin’ La Vida Local: Cafés and restaurants offering produce from their local markets, suppliers or farmers are growing in popularity and courting customers’ good will. For many diners, local produce equates to a healthier option, plus it’s more likely to tie in with their desire to support organic, sustainable products from the surrounding community. Providing all of this with the right menu can make your establishment the easy choice for customers. As the saying goes, you can’t please all of the people all of the time, but by ensuring you are catering to key diet trends, you can definitely please some people a lot of the time, and that’s bound to be a good thing for business. Find out what diets you should cater for at the MYOB Talking Food Stage. Danielle Bowling, editor of Hospitality Magazine, will host a panel discussion with Dr Emma Halmos from Mind + Gut and Sarah Holloway from Matcha Maiden & Matcha Mylkbar on why catering for these diets is necessary and how you can benefit, at 12pm on Wednesday 14 September.
FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage
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Queen Chocolate - OF -
TO SHOWCASE BULLA CREAM AT THE BULLA FAMILY DAIRY STAND
Bulla Family Dairy (Bulla) brand ambassador, Kirsten Tibballs, is taking the stand at this year’s Fine Food Australia to whip up some delicious treats using Bulla’s cream varieties. Bulla, one of Australia’s oldest family-owned dairy companies, has worked closely with Kirsten for more than 12 years. This September, the nationally and internationally acclaimed pastry chef and chocolatier will be demonstrating her culinary mastery at Bulla’s Fine Food Australia stand, presenting her best tips and tricks for crafting the most delectable desserts. The founder of Savour Chocolate & Patisserie School in Melbourne says, “Bulla gives me confidence in competitions, at Savour and in my home kitchen where taste and presentation are equally important. I use Bulla Thickened Cream every day at work in all of my creations from mousse cakes to desserts – I’m also partial to an indulgent drizzle with a slice of teacake at home,” she adds.
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Bulla’s cream range includes Thickened Cream, Cooking Cream and Dollop Cream, together with the award-winning Crème Fraîche (Grand Champion Dairy Product 2016) and Sour Cream (2016 DIAA NSW Dairy Awards, DTS Food Laboratories Award, Champion Dip, Cream and Dessert). In addition to the live demonstrations, the Bulla stand will feature a mouth-watering display of Kirsten’s beautifully crafted Bulla desserts and tasting opportunities will be available across the four days at the Melbourne Convention and Exhibition Centre. Bulla team members will also be on hand to assist foodservice, hospitality and retail industry patrons with any questions they have about Bulla’s cream range and the right Bulla product for their businesses. Bulla is very excited to join this year’s Fine Food Australia to showcase its latest product range along with recipe ideas for event attendees.
The Bulla Family Dairy Stand will be located in Dairy World, Stand H21.
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CHAIN GANG
Image Credit: Huxtaburger
When the words franchise and food are mentioned in the same breath, many a person’s mind immediately flies to fast food chains – large scale offerings of little quality. But today, food franchises of a very different kind are popping up all over the country – and the world. From smoothies and burgers to donuts and rice paper rolls, niche offerings are not only providing consumers with a guaranteed ability to get exactly what they’re craving, they’re also proving popular enough to support a franchise network. A spin off from the fast casual juggernaut, niche offerings and their limited menus are finding success despite the predictions of early critics, who thought fewer options would not entice customers to come back. But the collective appetite of consumers for convenient, reasonably priced food remains strong – it’s just their tastes that have changed. Consumers are seeking more artisan products, and a niche franchise that focuses on doing just one or a few things very well, provides just that. As corporate advisor Yamini Naidu told the Australian Financial Review, one of the reasons that new niche chains are overtaking the traditional fast food giants is because they understand their customers so well, and take an artisan approach. As she said of Rolld, “I think they have such clarity on who their target customer is, it’s the health-conscious, time-poor hipster. And they have a real focus on the simplicity and freshness of their food." 1
One of the secrets to the success of a niche offering is choosing an item that has broad appeal and versatility, and then translating it to many customers all day. And whilst healthy offerings is a key part, holes in the wall dedicated to fried chicken are becoming increasingly commonplace, as are gourmet donut offerings – proving that if you stick to one thing, and you do it well, customers will come.
“ The collective appetite of consumers for convenient, reasonably priced food remains strong – it’s just their tastes that have changed.” Ten years ago when fast food franchises were starting to branch out in terms of their product offering to cater to almost every trend and diet possible, the success of a niche offering that focused on just a handful of items would have been deemed impossible. But today, narrowly themed concepts are on the rise, and this subject will be part of a panel discussion at the MYOB Talking Food Stage this year.
12-15 September 2016 • Melbourne Convention & Exhibition Centre
Image Credit: Rolld
Danielle Bowling, editor of Hospitality Magazine, will host a panel discussion with Bao Hoang from Rolld, Daniel Wilson from Huxtaburger and Jackie Middleton from Earl Canteen. This session will take place on Monday 12 September at 5pm at the MYOB Talking Food Stage.
FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage 1 Parker, S., 2014, How Rolld is harnessing the hungry hipster dollar, Australian Financial Review, afr.com
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Plan your visit to Fine Food Australia 2016 PLATINUM SPONSOR
AUSTRALIA
12-15 September 2016 Melbourne Convention and Exhibition Centre MON: 10AM – 8PM•TUE & WED: 10AM – 5PM•THU: 10AM – 4PM
OFFICIAL GREAT AUSSIE PIE COMP AUSTRALIAN CULINARY CHALLENGE
LIVE BAKERY
BULLA PASTRY STAGE
BAKESKILLS
ASK THE EXPERTS ADVISORY CENTRE
BAKERY
PACKAGING
MEAT SEAFO
CATERING EQUIPMENT HOSPITALITY
NETWORKING LOUNGE
CLARENDON STREET
ENTRY / EXIT DOOR 3
CULINARY ART
NEW PRODUCT SHOWCASE Presented by Goodman Fielder International
VIEW EXHIBITOR LIST AT finefoodaustralia.com.au/exhibitorlist 12
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The MYOB team will be available at the Ask the Experts Advisory Centre (Stand HQ34) throughout the show, where you can learn top tips and tricks, even ask about on staying on top of cash flow, managing of payroll and controlling stock more effectively, to keep your business running smoothly.
CAFÉ
T& OOD
PIZZA REVOLUTION LE 5 STAGIONI
BULLA FAMILY DAIRY STAND
MYOB TALKING FOOD STAGE
CAFÉ
FINE FOOD
NATURAL & FREE FROM
RETAIL & TECH
DAIRY
DEVONDALE CAFÉ STAGE ROASTERS LANE
DRINKS
FLAVOURS OF THE WORLD ENTRY / EXIT DOOR 7
ENTRY / EXIT DOOR 9
CONVENTION CENTRE
DEVONDALE STAND Devondale Foodservice (Stand H15 in Dairy World) will be showcasing the NEW milkshakes range and other great tasting flavoured milk – drop by to try these new products. The stand will also see pizza makers sharing their innovative recipes with Caboolture cheese - the cheese professionals choose.
12-15 September 2016 • Melbourne Convention & Exhibition Centre
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Getting There Fine Food Australia occupies the entire Melbourne Convention & Exhibition Centre in South Wharf. Make your way into the show via Doors 3, 7 and 9. There is a wide variety of transport options to get to the venue.
FOR MORE INFORMATION VISIT finefoodaustralia.com.au/gettingthere
TRAM
TRAIN
CAR
BUS
Hop on route 96, 109 or 12 and get off at the Clarendon Street stop opposite the venue.
Take any train to Southern Cross Station, then jump on tram route 96, 109 or 12.
The car park entrance is via Normanby Street. Limited undercover parking is available.
SkyBus from the airport and bus 237 stop at Southern Cross Station, then catch a short tram ride.
MON 12-THURS 15 SEPTEMBER 2016 MELBOURNE CONVENTION AND EXHIBITION CENTRE
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YOUR ENTRY BADGE
MON: 10AM – 8PM•TUE & WED: 10AM – 5PM•THU: 10AM – 4PM
REGISTER ONLINE FOR FREE ENTRY AT finefoodaustralia.com.au/paper ENTER PROMO CODE: PAPER 14
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INDUSTRY VISITOR
IN CONVERSATION WITH THE QUEEN (of rice paper rolls…)
Nahji Chu is a woman whose history, passion and experience has shaped her to be a formidable presence in the Australian food industry. Fine Food Australia spoke to her and found out her story, her passion and what she’ll be adding as panel member to the Women in Foodservice Charity Event. Chu’s involvement in hospitality started when she was nine, helping her aunt sell pho. The career of a Vietnamese restaurant owner never appealed to her though, with the perception was that “owning a Viet restaurant was for unsuccessful and uneducated people.” During her adult years, Chu crafted a career in the creative industries but supplemented her income with work in the hospitality industry – as a waiter and then in catering, creating rice paper rolls under the company name ‘wok off’. At 25, Chu went into business with James Orloff to create Bite, a sandwich fast food concept. Chu moved on after four years – to a bank, “I needed a job that was not about being on my feet all day.” Four years were spent behind a desk before she got a wake up call; “Questions were going through my mind: what was I doing with my life? What am I going to leave behind as a legacy?”, so in 2007 Chu started making rice paper rolls again, six months later she ended up with a small commercial kitchen and in 2009, went into retail, misschu– and it proved a hit. Her stores are as famous for the cuisine as for the décor. “The setting is the amalgamation of Vietnamese street food and life, and the tuck shops of Aussie schools that gave me an education. I loved putting coins into a brown paper bag at school and getting lunch in it. This is what I tried to do with misschu.” misschu was going well, until the business was put into voluntary administration in 2014, something Chu didn’t see coming.
“The last 2 years have been incredibly difficult. I was reduced to nothing! The insolvency game was another industry in itself and I found myself walking on eggshells.” Unfortunately for Chu, news of misschu going into VA made its way into the social media sphere, resulting in a torrent of online bullying and taunts. “When news first broke, it went viral and I thought oh no, here we go, brace yourself...” “The trolls on Facebook and social media were out in full force and it was not pretty – it was really quite personal and vile.” However, with the harsh messages from public came positivity from those in the industry; “A lot of people in business reached out to me and said ‘Nahji, you are not the only one that this has happened to.’” It was a salient point - entrepreneurs fail regularly, so it certainly wasn’t unusual, but for Chu, her story was made very public. But, support still came her way from many in the business community “such as Daniel Besen, Emma Isaacs, Jo Burston, Rebel Penfold-Russell to name a few” says Chu, “it was encouraging to hear from them as most have failed and are now more successful than ever second or third time round in business.” What did Chu learn from the process? Get someone who deals with the books, so you don’t have to. “If you are going to run your own business, get professional help early. Make sure you have an excellent accounting system and accountant, always be up to date with the paper work. This is really important. Get a good bookkeeper so that you just concentrate on being a chef.” It’s with this knowledge and a renewed zest for her business that Chu plans to grow an entirely new part of her business, but certainly won’t be entering the fusion trend. “The evolution of Viet food in Australia has seen an increase in abundance of ingredients and produce. You can pretty much get everything here now. I don’t like fusion when it comes to Vietnamese food. The flavours are perfectly nuanced – the only fusion should be produce such as salmon, rocket and lettuce which are not available in the East.” 12-15 September 2016 • Melbourne Convention & Exhibition Centre
Chu will soon be opening a new restaurant in Potts Point, Sydney called Cocohine. “It will be a continuation of my dialogue about Vietnamese food, its history and involvement in Australia. Telling the story of how chance encounters between mutually passionate people change the world” says Chu. Another new opening by Chu will be a fast food outlet offering take home prepared meals called Cocochu, with Chu’s Just Add Water concept behind it – just boil or steam to reheat the meals. It’s fair to say that Chu’s future in foodservice looks bright. Her experience on all sides of business, the good and the bad, has created a steadfast approach. Her role as a female leader is ever more auspicious, which is why she was asked to be on the panel for the Women in Foodservice Charity Event at Fine Food Australia. When asked how she thinks women are changing the industry, her answer is rhetorical: “Are we?” “The food industry is still very much a boy’s club. Pay disparity still exists. I’d love to see more female entrepreneurs and in higher management positions that get more positive media attention.” “Women are rarely thought of as wealth creators… most people look to a man to negotiate. Public perception of women as chefs needs to change”. Chu is clearly passionate on the subject – citing fellow women in hospitality receiving unfair media coverage, and raising the issue of job prospects for chefs who choose to have children. There’s no doubt she’ll have plenty to share on the panel, and you can guarantee we’ll be listening. Nahji Chu will be joined by Alla Wolf-Tasker, Phillippa Grogan and Gemima Cody at the Women in Foodservice Charity Event, on Wednesday 14 September at 10:30am.
MORE INFO AND BOOK TICKETS: finefoodaustralia.com.au/women
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LET (Functional) FOOD BE YOUR MEDICINE It was over two millennia ago that Hippocrates said “let food be thy medicine” – and with the recent surge of interest in functional foods and their specific health benefits, it looks like we’re finally taking his advice on board! According to Google trends, “best foods for…” searches have grown by 1,000% in the past ten years. These have often been followed by terms like “skin”, “energy” and “your brain”, meaning consumers are increasingly aware that food offers benefits beyond basic nutrition.1 With functional foods purported to help everything from acne to depression, there’s no wonder it’s caught the eye of savvy foodies.
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So how exactly can you incorporate more functional foods into your menu? From turmeric lattes to super seeds in salads, the possibilities are endless. Irresistible to health conscious consumers, this trend has the potential to positively impact your business. Whether it’s the omnipresent kale or the less common gac, the following are some of the favourite functional foods that you should be thinking about incorporating into your offering.
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Leafy Greens: Leafy greens are abundant in health benefits – and while kale might still reign supreme in this realm, spinach, cavolo nero and collards are popular alternatives, and the rise of the previously shunned brussel sprout has chefs – and mothers – everywhere rejoicing.
Turmeric: With an abundance of health benefits, Google searches for turmeric have grown 300% over the past five years. From smoothies to soups, and even lattes, the spice is also incredibly versatile. In fact, most spices have specific health benefits – visit the Spices Board India (Stand F6) to learn more.
Maca: Otherwise known as the Peruvian ginseng, the maca root enhances energy and stamina – and serves as a natural aphrodisiac, too! Pop over to Ceres Organics (Stand E27) to check out their raw organic maca powder, perfect for adding to juices and smoothies.
Beetroot: Not only is beet juice packed full of nutritional goodies, but it has also been proven to improve athletic performance – which makes it perfect for the growing number of gym junkies in Australia! Salads, smoothies, and even desserts can cater to this vegie and your customers. The Juice Lab (Stand R19) are ahead of the pack when it comes to this trend, with their ‘Unbeetable’ juice (made with beetroot, carrot, celery, pear and cayenne pepper!).
Super Seeds: Chia is everywhere – literally. From breakfast pods to desserts or blended into a smoothie, chia seeds are a healthy customer’s darling. Add these seeds, plus others like pumpkin seeds to smoothies and salads for an extra health hit that customers will love. Healthier Tastier Foods (Stand A49) offer a range of super seeds, including chia, that are the perfect addition to most dishes.
Milk Alternatives: More and more people are shunning dairy, meaning alternatives such as almond, macadamia and coconut milk are increasingly popular. Be sure to check out Freedom Foods' (Stand J22) MILKLAB range – their variety of non-dairy options, which was specifically created for baristas, took out the Best New Foodservice Product award last year at Fine Food Australia 2015!
Pulses: Green split peas, along with green and coral lentils, add a range of natural health benefits to your signature dish and drinks. Visit the Turkish Pasta, Bulgur, Pulses and Vegetable Oils Promotion Group (Stand T38) to learn more about the benefits of different pulses, and how to incorporate them into your menu.
‘Good’ Fats: Good fats have made a fabulous comeback in the past few years, with avocados, coconut oil and nuts leading the way. If it’s organic, like the range of coconut oils at Spiral Foods (Stand E28), even better!
Gac: With foods now linked not only to health but also beauty, the potent Gac fruit is beginning to gain popularity for its anti-ageing qualities. While usually found in Southeast Asia, it’s now becoming more and more common in Australia.
Many of the trendy foods that consumers latch on to have been staples in the industry for years – but their widespread popularity provides opportunity for a renewed focus, and a great way to cater to an increasingly health conscious customer base. Bringing together the best suppliers of the industry under one roof, Fine Food Australia is the perfect place for you to find the latest niche ingredients & products to boost your establishment's offering. Micro-Algae: Plant-based protein is having a moment, and some of the most popular sources are micro-algae – more commonly known as spirulina and chlorella.
VIEW THE FULL PRODUCT DIRECTORY: finefoodaustralia.com.au/productdirectory 1
Pina, P., 2016, Food Trends on Google: The Rise of Functional Foods
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ENERGY & PASSION The Key Ingredients in an Ezard Dish Teage Ezard is a twice hatted chef and restaurateur whose establishments in both Sydney and Melbourne are highly esteemed. He’s known for his ‘Australian Freestyle’ cuisine, a term coined because “you’re free to experiment and to play with a world of flavours and inspirations, while using the very best of local and seasonal Australian produce.” It’s these worlds of flavours that have become his trademark, found in restaurants Ezard, Gingerboy, BLACK and recently Ezard at Levantine Hill. Not content with just taking on taste buds of Australia, he also opened up restaurants in Hong Kong, Opia and Y’s to high acclaim.
thought – each created with the diner in mind, and so everything I do is what I want the diner to feel and experience.”
Fine Food Australia spoke with Teage Ezard to understand his passion for food, the difficulties he faced while growing his business and his thoughts on fine dining.
The move into Hong Kong came out of a want to push the brand internationally. They had immediate success and learned a lot on the journey: “Hong Kong’s market is predominately local, so the big difference is you’re catering for a totally different culture, and they, of course have different dining preferences. The main challenge we faced was adopting the menu to suit these inclinations. It’s such a vibrant city that embraced the cuisine and was very welcoming.”
The first thing you notice about Ezard’s portfolio of restaurants is that they are widely varied – operating in niche markets across very different cuisines. “All of these restaurants have unique locations to one another which organically created the opportunity to diversify the cuisines. Ezard was an extension of Guernica; Gingerboy was created from my learnings travelling Asia extensively; BLACK was to identify a new brand as a steak restaurant and Ezard at Levantine Hill is a venue designed to put wine and food pairings at the forefront.” “Everything is rooted in my love of food. Energy and passion all stem from this love and it’s the driving force behind everything we do as a restaurant group.” Ezard credits his surrounding of “people who share this love” that help make the process natural. “Every restaurant has been developed with so much 18
Although opening six restaurants seems easily successful, Ezard’s career has come with difficult times too – running multiple businesses bring challenges daily, with two specifically challenging episodes including the Victorian gas crisis and global financial crisis. The huge gas explosion in 1998 saw the state of Victoria’s entire gas network shut down, leaving hospitality businesses in dire straights. Estimates suggest loss to the industry at $1.3 billion, so we can imagine how Ezard, a restaurateur who relied on gas to create the food his customers wanted, must have felt.
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Dealing with each day’s challenges are “confronting” but “also equally rewarding”. Ezard takes inspiration from Drew Nieporent of the New York based Myriad Group. Similar to Ezard’s offerings, the Myriad Group is diverse and driven by pure passion and quality; Ezard considers the Myriad Group to have one of the very best restaurateurs on the planet heading the program. Ezard certainly knows a thing or two about food trends – fine or fast, his experience as chef, owner and international expert means that he’s on the forefront of industry changes. His thoughts? “I don’t entertain overnight trends as reflective of market trends, but at the end of the day it’s a battle for diners’ choice between casual eateries and top end dining. Fine dining is making a comeback in the US, and I feel the trend will eventually come back to stay for the longer term.” Keen to find out what other top chefs think about Australia’s food industry and insights into their business successes? Visit Fine Food Australia for the opportunity to connect with others in the industry, hear from leaders at the MYOB Talking Food Stage, and gain tips at the Ask the Experts Advisory Centre.
FULL PROGRAM: finefoodaustralia.com.au/whatson
HYBRID HOSPITALITY There is no denying that our industry is one of great change – and regular great change at that. For many in the industry, the growing consumer demand for flexibility and reinvention of traditional meal times and food offerings has resulted in a need to reassess the traditional way of running a business. Learning how to maximise your offering is key, and whilst ‘brick and mortar’ retail stores are being forced into online avenues, hospitality businesses are having to re-define their offering and take full advantage of what their space has to offer. For many, it’s no longer about a single value proposition. A wine bar, which eponymously would serve wines and usually a small range of dishes during the evening, may now grow to open earlier and serve coffee from the same space until the evening crowd arrives. Similarly, many coffee shops can be expected to serve a side of Prosecco at 12pm or earlier if a champagne breakfast is in order, with more substantial meals being rolled out as the evening unfolds. This merging of two offerings is becoming increasingly common, and as such, hybrids are becoming hubs of hospitality. From the understanding that your customers want different things at different times, a business owner can combine the best of both worlds – and reap the rewards. Your customers already love your location and what you do, so why not give them more of it? Marion, a wine bar situated in Melbourne’s Fitzroy, is esteemed for its impressive wine list. However, on weekends you can visit Marion for breakfast, stay for lunch, have a glass of wine in the evening and then even take a bottle home with you for dinner. Changing faces between morning and night but all hosted in the same venue, Marion typifies what so many hospitality businesses are capable of doing. The wine bar and restaurant hybrid has also grown auspiciously throughout Melbourne – think Kirk’s Wine Bar, Smithward as well as Prohibition Food
and Wine. The love affair with a delicious wine in a cosy atmosphere is expanding to include cuisine from the litany of the city’s greatest chefs and it’s proving a big success.
“ Discovering the real value of your business is not just about doing what you normally do well, but realising other opportunities too.” There are more simple hybrids – for example Stop Valve Espresso Workshop in Sydney’s Darlinghurst area is buzzing every morning with takeaway coffees and breakfast orders. However, hit 12pm and it’s a fully licensed venue, offering the choice of a beer instead of a long black. Another coffee hub, Sydney’s Flour and Stone, is a bakery that produces en masse for markets and catering clients, but it’s also an established coffee shop with regulars picking up their daily dose of caffeine and favourite breakfast. As a restaurant or café owner, discovering the real value of your business is not just about doing what you normally do well, but realising other opportunities too. Utilising space beyond its initial definition is the first building block to a hybrid business model.
12-15 September 2016 • Melbourne Convention & Exhibition Centre
While employing an interior designer could help, no one will know your space better than you do – have you noticed customers gathering in a certain space at certain times of the day? Or are they stopping for coffee literally two doors down when your doors are closed? It can be about subtlety too – putting stools in place of larger chairs to facilitate a more relaxed atmosphere or adding higher end snack foods to the menu to whet the appetite of potential customers. Bars that buzz from 6pm could offer late afternoon coffee options – servicing the business men and women whose days morph from long afternoons, to even longer evenings, with ease. Transitioning to a hybrid model of business has the potential to transition your business from one that customers stop in at for just one purpose – to one that serves many, to many more people. Thousands of new products and ideas will be showcased at Fine Food Australia that can help you expand your business model.
VIEW THE FULL EXHIBITOR LIST: finefoodaustralia.com.au/exhibitorlist
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Anywhere & Anytime With the booming popularity of food delivery services such as Deliveroo, Foodora and UberEATS, it’s becoming more and more clear that consumers now want the best of both worlds – convenience and quality – and it’s disrupting the industry around the country. So what does this mean for your business, and why is it worth taking your food to the customer?
1. YOUR CUSTOMERS WANT IT
Society is becoming more time-poor than ever, and that means there’s an increasing number of people who are less likely to sit at a restaurant and wait for their meal – not necessarily because they don’t want to, but because they just don’t have the time. Due to the lack of time suffered by many, there is a large group of people who would rather have restaurant quality food delivered, while they veg out with Netflix! Data from the ABS reflects this, with household weekly spending on meals not cooked at home jumping 55% since 1984.1 Despite the increase in home delivery, people are steering away from traditional fast foods – they’re craving quality, and they are willing to pay for it. You might have customers who absolutely love your food, but perhaps don’t have the time to stop by as much as they would like. Offering food delivery is a fantastic way to keep connected, satisfy demand and boost customer loyalty.
2. EXPAND YOUR REACH
Delivering your food expands your reach beyond the four walls of your restaurant – but the extent of this reach depends on the size of your team. If you have a couple of delivery drivers, you will be able to reach far less suburbs than a huge network of bicycle couriers all around the city. The beauty of food delivery services is that their networks are usually established – and expansive – meaning they can offer significantly more reach than you could create all on your own. And if you’ve got a solid offering, this can mean new customers!
“People are steering away from traditional fast foods – they’re craving quality, and they are willing to pay for it.”
3. IT’S LESS RISKY
There are other conveniences offered by the likes of Deliveroo and Foodora. One of the most pertinent is the mitigation of risk – if you partner with an established service rather than embarking on your own food delivery endeavour, then you won’t have invested in the costly staff, transport and the systems required to support it. While you usually pay ten to fifteen percent commission on orders made through these food delivery services, it’s a fantastic way to dip your toe into the market and see if the delivery model will work for your business – and it could result in a very positive and significant impact on your bottom line. Fine Food Australia will offer plenty of opportunities to network with industry peers, and see how food delivery services could impact your business. Be sure to catch the seminars at the MYOB Talking Food Stage for further tips on how to gain an edge in the competitive foodservice industry.
FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage
1 Ting, I., 2013. ‘How Australia eats: The ultimate pie chart’, goodfood.com.au
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ONE BIG Happy Family? When it comes to hospitality and foodservice, your staff are the lifeblood of your business. They’re also the most expensive aspect of it, and it’s estimated that it costs more than twice an employee’s salary to find and train a replacement, which means that finding and hanging on to good staff should be a priority. Staff turnover of any kind lowers the productivity of a business, decreases company knowledge on the ground, and has the potential to increase the workload of remaining staff.
business than having a full time roster of mediocre permanent employees.
That said, a bad employee can be equally costly. For a customer-facing business, a surly staff member who upsets clients or creates a bad atmosphere can result in loss of business and reputational damage. Being prepared to cull your business of ‘dead wood’ employees is just as important as hiring and keeping the good staff.
» Build relationships. Getting to know your staff, and making them aware that they are an integral part of the business goes a long way to people feeling valued, and breeds loyalty.
Career waiters and maitre d’s, although common in Europe, are rarely found in Australia, and the nature of the industry we work in means that many of our employees are transient and often on visas that negate permanency or long-term commitments. This constant movement of staff means that businesses are more likely to lose good staff, even when conditions are the best you can possibly provide. But that’s not always a bad thing - you may find that having incredible workers who are only with you for a short period is better for your
TOP 3 TIPS TO KEEPING GOOD EMPLOYEES:
» Recognise contributions. If someone is performing well, let them know. Reward them wherever possible. Give them increased responsibility and tie them to the business further. » Provide competitive benefits. Money isn’t everything – but it’s a big thing to a lot of people. Ken Burgin from Profitable Hospitality will discuss tips on how to attract and retain the right staff for your business at the MYOB Talking Food Stage on Monday 12 September at 12pm.
FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage 12-15 September 2016 • Melbourne Convention & Exhibition Centre
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More Than
MEETS THE EYE It may be the lure of your food that gets customers to your restaurant door, but the décor is the first thing they see – and it can leave as lasting an impression as your staff, and your dishes. As a restaurant owner, if you can create an atmosphere in which customers enjoy their experience beyond the food and feel comfortable, you’re more likely to see repeat business, and that means increased profit.
Image Credit: Jessie Brinkman-Evans Location: The Kitchen Weylandts Melbourne
But it’s not all about looks - and sound can be both a big turn on, and off, for diners. Some venues deliberately want a noisier, busier vibe, but generally if people are able to talk more, they tend to stay longer, which means they eat and drink more – and you make more. Even the music choice can influence your clients. One study has found that while slower music encourages diners to relax and stay longer, up tempo music can assist with a faster turnover.
Fit-outs are expensive, there’s no disputing that, but the money that can be lost or made tenfold from how your restaurant is designed can be just as large a sum. If space allows, providing several options for customers can be a real recipe for success. People who come for the great bar and enjoy being there are more likely to look at the menu and move to a dining area, for example.
The art of creating a venue that not only welcomes customers and makes them feel comfortable, but also maximises your profit, is not an easy thing to do. From colour schemes and floor coverings to lighting and signage, there are more elements to a great design than first meets the eye, and the advice of professionals can be the difference between a profitable space and one that sits empty.
As well as making customers comfortable, the design of a restaurant equally needs to be functional. Every table needs to be able to be seen by wait staff, and spacing of tables needs to maximise your capacity without leaving diners feeling crammed in or unable to get out of their seat easily – unless you want them to leave in a hurry. Seating designs that place more people in the middle of a space has been proven to reduce the time diners linger due to most people feeling slightly uncomfortable. The flip side? They may not return, or they may spread the word about the bad seating arrangement. You need to balance your capacity with the diner’s experience.
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For some expert insights, don’t miss hearing from Stephen Kelly (from Foodservice Consultants Society International) on how to create the right fit out for your business. Stephen will be speaking on Thursday 15 September at the Devondale Café Stage at 10:30am and at the MYOB Talking Food Stage at 2pm.
Image Credit: BLACK by Ezard
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FULL PROGRAM: finefoodaustralia.com.au/whatson
THE PHENOMENON OF
Eat & Post
The phenomenon of eat and post has flooded social media, with mouthwatering #foodporn photos now taking over our newsfeeds. It’s become the norm to see people sitting in restaurants, snapping up photos of their meals before even taking a taste. Image Credit: Jessie Brinkman-Evans
Eating is, and always will be for many, a form of socialisation, with many using it to help create a certain ‘social status’ online. They’re looking for trendy places to eat or the most recent food to take over their newsfeed in order to boost their own personal brand. This new trend means it is now more important than ever for chefs to prepare meals that not only please taste buds, but also are visually pleasing. Celebrity chef Neil Perry spoke recently to the Australian Financial Review about how social media was an important part of his leading restaurant, Rockpool. Explaining: “Humans are very visual. And customers can have a conversation about what they have seen online with me in the restaurant.”1
instant access to photos, we can also access dining information at the swipe of a screen. Instagramming meals isn’t everyone’s favourite form of photo either, specifically some chefs who have taken to the social media trend with chagrin. Heston Blumenthal, in particular, has spoken out against the proclivity for diners to snap before eating, claiming it’s a widespread problem in the industry. Alongside the possible invasion of privacy of other diners, it’s about the issue of disengagement.
This ongoing trend has also seen the development of proclaimed food bloggers, opting for new food innovations and venues that offer something different in order to entice followers. As a basis to success, food bloggers look for truly ‘Instagrammable’ meals with a difference, in order to gain interest.
“At the end of the day, sometimes people take pictures from the moment they get somewhere and the camera disengages them from the emotion of being in the environment and the moment, as opposed to taking in the atmosphere, smelling, seeing, hearing, touching, feeling, all of those senses.” Heston told the Daily Telegraph.2 Chefs craft meals beyond taste buds, incorporating visual elements and sensory blends to create a dining experience. Unfortunately, some diners are too busy framing their shot for Instagram to realise what’s in front of them.
However, it doesn’t take a food blogger to post up the latest food trends. With over 85% of Australians reported as owning a smart phone, it has all been made too easy. Not only do we have
Another salient point that’s left a bitter taste in the mouths of some chefs: it may seem like social media has provided those within the food industry the cheapest and most effective form of
12-15 September 2016 • Melbourne Convention & Exhibition Centre
advertising, but it can also be rather damaging. Customers have the opportunity to surf online reviews, look at food images and articles about your establishment before even giving it a try. Combatting any negative reviews or perceptions (especially from a customer who hasn’t even eaten your food!) is about effective social media management, where you create and sustain the images and narrative, responding to critical reviews or images. If any, or all of this has piqued your interest, head to the MYOB Talking Food Stage at Fine Food Australia to hear from industry experts as they share advice on how you can respond to negative feedback, respond to social media trends or increase your online social profile to attract and retain customers. Ken Burgin from Profitable Hospitality will be leading this discussion with Sarah Holloway from Matcha Maiden & Matcha Mylkbar, Richard Edward from Whites Legal and Rose Johnston from Timeout Magazine on Monday 12 September at 2pm.
FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage 1 Keen, L., 2016, Australian Financial Review, Social media help restaurants keep customers engaged
Stephenson, A., 2016, Daily Telegraph, Heston Blumenthal on taking photos of your food and his once-in-a-lifetime food experiences
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- The food industry’s finest trade exhibition for 32 years -
WE KNOW A THING OR TWO ABOUT FOOD REGISTER ONLINE FOR FREE ENTRY finefoodaustralia.com.au/mix Enter the promo code: MIX
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12 – 15 SEPTEMBER 2016 MELBOURNE CONVENTION AND EXHIBITION CENTRE
With over 1,000 exhibitors and industry experts offering seminars, masterclasses and demonstrations, you never know what you will uncover to give your business the edge it needs to innovate and grow. Organised by
Fine Food Australia is a strictly trade only event. Entry is restricted to members of the foodservice, hospitality and retail industry. Proof of business identification may be required. Persons not in these categories, including children under 15 years of age, and primary/secondary students (regardless of course of study), will NOT be admitted at any time. Tertiary students with valid student ID will be admitted. Due to OH&S, prams, strollers and trolleys (ie shopping trolleys) are strictly not permitted at the event. Online registrations close 5pm AEST Friday 9 September 2016. There is a $30 door charge for those who do not register online. All information printed is correct at time of publishing, for the most up to date details please visit finefoodaustralia.com.au